Marianne Khalil

[mariannewiththesteadyhands]

Delectably crunchy tofu balls marinated in a sweet and salty teriyaki sauce are ideal for a flavorful and nourishing vegetarian meal.

Ingredients: 400g tofu ferme goutt et press. 3 c. soupe de sauce soja. 2 c. soupe de sirop d'rable. 1 c. soupe d'huile de ssame. 2 gousses d'ail minces. 1 c. soupe de fcule de mas. 2 c. soupe d'eau. Graines de ssame pour la garniture. Oignon vert hach pour la garniture. Riz cuit pour servir.

Instructions: Prchauffer le four 200C. Dans un bol, mlanger la sauce soja, le sirop d'rable, l'huile de ssame et l'ail minc pour faire la marinade. Couper le tofu en cubes et les placer dans un plat allant au four. Verser la marinade sur le tofu et mlanger pour bien enrober. Cuire au four pendant 25-30 minutes, en retournant les boulettes mi-cuisson. Dans une petite casserole, mlanger la fcule de mas avec l'eau pour faire une sauce. Ajouter la sauce teriyaki restante du plat de cuisson du tofu dans la casserole et porter bullition. Laisser mijoter jusqu' ce que la sauce paississe, environ 2-3 minutes. Servir les boulettes de tofu arroses de sauce teriyaki paissie, saupoudres de graines de ssame et d'oignon vert hach, accompagnes de riz cuit.

Shannon

[mariannewiththesteadyhands]

Indulge in the rich, decadent flavors of red velvet brownies stacked high, complemented perfectly with a refreshing glass of milk.

Ingredients: 1 box red velvet cake mix. 1/2 cup 1 stick unsalted butter, melted. 1/4 cup granulated sugar. 1/4 cup packed light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup all-purpose flour. 1 cup semi-sweet chocolate chips. 1/2 cup milk chocolate chips. 1/4 teaspoon salt. 1/2 cup milk.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a large bowl, mix together red velvet cake mix, melted butter, granulated sugar, and brown sugar until well combined. Add eggs and vanilla extract, stirring until fully incorporated. Gradually add flour and salt, mixing until smooth. Fold in semi-sweet and milk chocolate chips. Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow brownies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, cut the brownies into squares. Stack the brownie squares on top of each other. Serve with a glass of milk for dipping or alongside.

Joe Pittman

[mariannewiththesteadyhands]

This hot fontina and artichoke dip is great for parties because it's gluten-free and tastes great. Melted cheeses, soft artichoke hearts, and flavorful herbs come together to make a tasty dip that everyone will love.

Ingredients: 1 cup grated Fontina cheese. 1 cup grated Parmesan cheese. 1 cup mayonnaise. 1 cup canned artichoke hearts, drained and chopped. 1/2 cup chopped green onions. 1/4 cup chopped fresh parsley. 1 clove garlic, minced. 1/4 teaspoon black pepper.

Instructions: Warm the oven up to 175F 350C. Put all the ingredients in a bowl and stir them together until they are well mixed. Put the mixture in a baking dish and make sure it's spread out evenly. After the oven is hot, bake the dip for 25 to 30 minutes, or until it is bubbly and the top is lightly browned. Serve hot with vegetable sticks or gluten-free crackers to dip.

Paula B

[mariannewiththesteadyhands]

A comforting and nutritious vegan split pea soup made effortlessly in the Instant Pot. Packed with vegetables and aromatic herbs, this soup is perfect for a cozy meal.

Ingredients: 1 cup dried green split peas, rinsed and drained. 4 cups vegetable broth. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste.

Instructions: Add all ingredients to the Instant Pot. Close and lock the lid, ensure the valve is set to sealing. Set the Instant Pot to Manual/Pressure Cook mode on high pressure for 15 minutes. Once cooking is complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to venting to release any remaining pressure. Open the lid, remove the bay leaf, and use an immersion blender to blend the soup until smooth or blend in batches in a regular blender. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Julian K

[mariannewiththesteadyhands]

For Easter parties, these Chocolate Easter Egg Nests are a fun treat. They are raw, vegan, and gluten-free, so they can be eaten by people with a wide range of dietary needs.

Ingredients: 1 cup medjool dates, pitted. 1 cup raw almonds. 1/4 cup cocoa powder. Pinch of salt. 1 cup shredded coconut. Vegan chocolate eggs or candies.

Instructions: Mix dates, almonds, cocoa powder, and salt in a food processor until a sticky dough forms. Roll out little pieces of dough into nest-shaped balls. Cover the nests with coconut shreds to make them look like nests. In the middle of each nest, put a vegan chocolate egg or candy. Put it in the fridge for at least 30 minutes before you serve it.

Katie Cooks

[mariannewiththesteadyhands]

Indulge in the delightful flavors of carrot cake while adhering to a Paleo lifestyle with these moist and flavorful cupcakes. Perfect for satisfying your sweet cravings without compromising your dietary choices.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 tsp baking soda. 1/2 tsp salt. 1 tsp cinnamon. 1/2 tsp nutmeg. 3 eggs. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups grated carrots. 1/2 cup chopped walnuts optional. 1/4 cup unsweetened shredded coconut optional.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat eggs, maple syrup, melted coconut oil, and vanilla extract until well combined. Pour wet ingredients into the dry ingredients and stir until just combined. Fold in grated carrots, chopped walnuts, and shredded coconut if using. Divide batter evenly among the cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Debra Olsen

[mariannewiththesteadyhands]

With Poseidon's Seaside Burger, you can dive into the flavors of the Mediterranean. A juicy beef patty seasoned with Greek-style spices sits on top of this burger, which also has fresh vegetables, feta cheese, and a creamy tzatziki sauce.

Ingredients: 1 lb fresh ground beef. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup crumbled feta cheese. 2 cloves garlic, minced. 1 tsp dried oregano. Salt and black pepper to taste. 4 hamburger buns. 4 lettuce leaves. 4 slices of red bell pepper. 4 slices of cucumber. Tzatziki sauce for topping.

Instructions: In a mixing bowl, combine the ground beef, diced red onion, minced garlic, dried oregano, salt, and black pepper. Mix well and form 4 burger patties. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of grilling, place a slice of feta cheese on top of each patty to melt slightly. While the burgers are grilling, lightly toast the hamburger buns on the grill until they are golden brown. To assemble the burgers, place a lettuce leaf on the bottom half of each bun, followed by a burger patty with melted feta cheese. Top each patty with diced tomatoes, chopped cilantro, a slice of red bell pepper, and a slice of cucumber. Spread a generous amount of tzatziki sauce on the top half of each bun and place it on top of the burger to complete the assembly. Serve your Poseidon's Seaside Burger with your favorite sides and enjoy!

Mara Hurst

[mariannewiththesteadyhands]

Garlic Butter Spaghetti is a quick and delicious pasta dish that combines the rich flavors of garlic, butter, and Parmesan cheese. It's perfect for a satisfying weeknight meal or a cozy dinner with loved ones.

Ingredients: 8 oz spaghetti. 4 cloves garlic, minced. 4 tbsp butter. 1/4 cup grated Parmesan cheese. 2 tbsp chopped parsley. Salt and pepper to taste.

Instructions: Cook spaghetti until al dente, following the directions on the package. After draining, set aside. Melt butter in a big skillet over a medium heat. Add the minced garlic to the melted butter and saut it for one to two minutes, or until it becomes fragrant. When the spaghetti is cooked, add it to the skillet and toss to evenly coat it in garlic butter. To taste, add salt and pepper for seasoning. Over the spaghetti, scatter the grated Parmesan cheese and chopped parsley. Toss once more to thoroughly mix everything, then serve hot. If desired, garnish with more Parmesan cheese and parsley.

Cameron N

[mariannewiththesteadyhands]

Brandy Snap Ice Cream Crepes are a delicious dessert that combines the crunchy goodness of brandy snaps with the lightness of crepes and the richness of vanilla ice cream. If you want something sweet, these are the best things to eat.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/2 cups whole milk. 2 tablespoons sugar. 1/4 teaspoon salt. 2 tablespoons melted butter. 1 teaspoon vanilla extract. Brandy snap baskets store-bought or homemade. Vanilla ice cream. Fresh berries optional, for garnish. Powdered sugar optional, for dusting.

Instructions: In a mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs, then add the melted butter and vanilla extract. Gradually add the egg mixture to the dry ingredients, alternating with the milk, and whisk until smooth. Heat a non-stick crepe pan or skillet over medium heat and lightly grease it with butter or cooking spray. Pour a small ladleful of the crepe batter into the pan, swirling it to cover the bottom evenly. Cook for about 2 minutes or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes until done. Remove the crepe from the pan and repeat the process with the remaining batter. Once the crepes are cooled, fill each brandy snap basket with a scoop of vanilla ice cream. Place a filled brandy snap basket in the center of each crepe. Fold the sides of the crepe over the brandy snap basket to create a bundle. Garnish with fresh berries, if desired, and dust with powdered sugar. Serve immediately and enjoy your brandy snap ice cream crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Albert S

[mariannewiththesteadyhands]

Enjoy delicious homemade waffles in just 20 minutes! These waffles are perfect for a quick breakfast or brunch and can be customized with your favorite toppings.

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Lightly grease the waffle iron with non-stick cooking spray or a small amount of oil. Pour enough batter onto the waffle iron to cover the waffle grid but not overflow. Close the lid and cook according to the waffle iron's instructions, typically 3-5 minutes or until golden brown. Carefully remove the waffle and repeat with the remaining batter. Serve the waffles warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.

Prep Time: 10 minutes

Cook Time: 10 minutes

Gabriel Marsh

[mariannewiththesteadyhands]

A vegan take on the classic All-American chili fries, with crispy oven-baked fries topped with a tasty homemade vegan chili and topped with avocado slices and fresh cilantro.

Ingredients: 4 medium potatoes, washed and cut into fries. 2 tablespoons olive oil. 1 can 15 ounces black beans, drained and rinsed. 1 can 14.5 ounces diced tomatoes. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1/4 cup chopped fresh cilantro, for garnish. 1 avocado, sliced, for garnish.

Instructions: Warm the oven up to 425F 220C. Put the french fries in a large bowl and add the olive oil, salt, and pepper. Place the fries on a baking sheet that has been lined with parchment paper and spread them out evenly. Flip the fries over every 25 to 30 minutes while they're baking until they are golden and crispy. Get the onion and garlic ready to cook by putting them in a large skillet and cooking them until they get soft. Chili powder, cumin, smoked paprika, salt, and pepper should all be added to the skillet along with the black beans. Slowly cook the chili for 10 to 15 minutes, until it gets thicker. Set the fries out on a platter to serve when they are done. Put the vegan chili on top of the french fries. Put chopped cilantro and sliced avocado on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Ellena

[mariannewiththesteadyhands]

A tasty and filling stir-fry that is suitable for the Ideal Protein diet. Packed with colorful vegetables and lean protein, this spicy peanut stir-fry is covered in a delicious peanut sauce.

Ingredients: 8 oz 225g of lean protein chicken, tofu, or shrimp. 1 cup of broccoli florets. 1/2 cup of sliced bell peppers. 1/2 cup of sliced carrots. 1/2 cup of sliced green beans. 2 cloves of garlic, minced. 2 tbsp of low-sodium soy sauce. 2 tbsp of natural peanut butter. 1 tsp of sriracha sauce adjust to taste. 1/2 tsp of grated ginger. 1/4 cup of water. 1 tbsp of vegetable oil. Salt and pepper to taste. Chopped green onions and crushed peanuts for garnish.

Instructions: Cut the lean protein chicken, tofu, or shrimp into bite-sized pieces and season with salt and pepper. In a small bowl, whisk together the soy sauce, peanut butter, sriracha sauce, grated ginger, and water to make the spicy peanut sauce. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant. Add the seasoned protein to the skillet and cook until browned and cooked through. Remove from the skillet and set aside. In the same skillet, add broccoli florets, sliced bell peppers, sliced carrots, and sliced green beans. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Return the cooked protein to the skillet and pour the spicy peanut sauce over the ingredients. Stir-fry for an additional 2-3 minutes, ensuring everything is well coated with the sauce. Remove from heat and garnish with chopped green onions and crushed peanuts. Serve hot over cauliflower rice or konjac noodles. Enjoy your Ideal Protein Spicy Peanut Stirfry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Zane Dyer

[mariannewiththesteadyhands]

Enjoy a guilt-free pizza night with this delicious gluten-free and low-carb cauliflower pizza crust. It's a healthy alternative to traditional pizza crusts and packed with flavor.

Ingredients: 1 head cauliflower, grated. 2 eggs. 1/2 cup grated parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the grated cauliflower in a bowl that can go in the microwave. Microwave for 5 minutes, or until the cauliflower is soft. After letting the cauliflower cool, put it on a clean kitchen towel and squeeze out as much water as you can. Put the eggs, parmesan cheese, oregano, garlic powder, salt, and pepper in a bowl and mix them together. Mix everything together well. Put parchment paper on a baking sheet and spread the cauliflower mixture out into a thin, even circle. This should look like pizza crust. After the oven is hot, bake the pie for 20 to 25 minutes, or until the crust is firm and golden brown. Take it out of the oven and add any toppings you want. Put it back in the oven for another 10 to 15 minutes, or until the toppings are warm. Cut it up and serve it hot.

Prep Time: 15 minutes

Cook Time: 40 minutes

Marilyn

[mariannewiththesteadyhands]

A vibrant and nutritious pasta dish featuring zucchini, cherry tomatoes, and kale sautéed in garlic-infused olive oil. This recipe offers a delightful blend of flavors and textures, perfect for a quick and satisfying meal.

Ingredients: 8 oz pasta. 2 tbsp olive oil. 3 cloves garlic, minced. 1 zucchini, sliced. 1 cup cherry tomatoes, halved. 2 cups kale, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add sliced zucchini to the skillet and saut until slightly tender, about 3-4 minutes. Stir in cherry tomatoes and cook for another 2 minutes until they start to soften. Add chopped kale to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss everything together until well combined and heated through, about 2 minutes. Serve hot, garnished with grated Parmesan cheese. Enjoy your delicious Zucchini Tomato Kale Pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

Recipe Tom

[mariannewiththesteadyhands]

A quick and delicious Instant Pot adaptation of classic Chicken Alfredo. Creamy and flavorful, this dish is perfect for busy weeknights.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 2 cups penne pasta. 2 cups chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/2 cup unsalted butter. 3 cloves garlic, minced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano.

Instructions: Melt the butter in the Instant Pot by pressing "Saute." Salt, pepper, thyme, oregano, and chicken pieces should be added. Cook the chicken until it turns brown. To deglaze, add chicken broth and scrape the bottom of the pan. Stop "Saute." Add the pasta and make sure it's completely covered by the liquid. Turn the Instant Pot on "Manual" and seal it. To make it creamy, quickly let the pressure off and stir in the heavy cream and Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ashton Walsh

[mariannewiththesteadyhands]

This Oatmeal Peanut Butter Smoothie is a good choice for a healthy breakfast or snack. It has a lot of protein, fiber, and sweetness from the banana. The peanut butter gives it a rich, nutty taste that makes it a great treat for peanut butter fans.

Ingredients: 1/2 cup rolled oats. 1 ripe banana. 2 tablespoons peanut butter. 1 cup almond milk. 1/2 cup Greek yogurt. 1 tablespoon honey optional. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Add the rolled oats to a blender and pulse until they become a fine powder. Add the ripe banana, peanut butter, almond milk, Greek yogurt, honey if using, and vanilla extract to the blender. Blend everything until smooth and creamy. Add the ice cubes and blend again until the smoothie is chilled and well combined. Pour the smoothie into a glass, garnish with some sliced bananas or a drizzle of peanut butter if desired. Enjoy your delicious and nutritious Oatmeal Peanut Butter Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Leonard Gates

[mariannewiththesteadyhands]

For those who enjoy chocolate with a hint of pumpkin flavor, these pumpkin oatmeal chocolate chip cookies are a delightful treat. They are chewy, soft, and ideal for fall.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 egg. 1 teaspoon vanilla extract. 2 cups old-fashioned oats. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground allspice. 1 cup chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. Blend the egg and vanilla essence until thoroughly blended. Add the pumpkin puree and stir until smooth. Combine the oats, flour, baking soda, salt, and spices cinnamon, nutmeg, cloves, and allspice in a different bowl. When a thick cookie dough forms, gradually add the dry ingredients to the wet mixture and stir. Once the chocolate chips are evenly incorporated into the dough, fold them in. Leaving space between each cookie, drop spoonfuls of cookie dough onto a baking sheet covered with parchment paper. Bake for 12 to 15 minutes, or until the edges of the cookies are just beginning to turn golden, in a preheated oven. After a few minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling. Savor your mouthwatering chocolate chip cookies with pumpkin oatmeal!

Prep Time: 15 minutes

Cook Time: 15 minutes

Joyce Burke