Mike Moroney

[mikemoroney]

Peanut butter thumbprint cookies with gooey caramel centers that are drizzled with chocolate and topped with crunchy pecans. A delectable treat for the entire family!

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chocolate chips. 1/2 cup chopped pecans. 12 caramel candies, unwrapped.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix peanut butter, sugar, egg, and vanilla until well combined. Add flour, baking powder, and salt. Mix until dough forms. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet. Make a small thumbprint indentation in the center of each cookie. Bake for 10 minutes. While the cookies are baking, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between. Once cookies are out of the oven, gently redefine the thumbprint indentations. Place a caramel candy in each indentation. Drizzle melted chocolate over the cookies. Sprinkle chopped pecans over the cookies. Allow the cookies to cool and the caramel to set before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

The Artisanal Oven

[mikemoroney]

This vegan tomato soup is rich and creamy, and it's made with coconut milk instead of dairy.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 14 oz coconut milk. 2 cups vegetable broth. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, and saut until softened, about 5 minutes. Stir in crushed tomatoes, coconut milk, vegetable broth, basil, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth. Taste and adjust seasoning, if needed. Serve hot, garnished with fresh basil leaves, if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

zenny sharif

[mikemoroney]

This Cherry and Kale Super Food Detox Salad is a tasty and healthy way to clean out your body. This salad is great for a light lunch or as a side dish because it is full of healthy nutrients and antioxidants.

Ingredients: 1 bunch kale, stemmed and finely chopped. 1 cup cherries, pitted and halved. 1/2 cup almonds, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup parsley, chopped. 1/4 cup lemon juice. 2 tablespoons olive oil. 1 tablespoon maple syrup. Salt and pepper, to taste.

Instructions: Put kale, cherries, almonds, red onion, and parsley in a large bowl. Mix olive oil, maple syrup, salt, and pepper with a whisk in a small bowl. Add the dressing to the salad and mix it all together. While the salad is sitting, give the flavors a chance to mix. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Herederos de Nada

[mikemoroney]

A refreshing and colorful Summer Fruit Caprese Salad that combines the classic Caprese flavors with the sweetness of summer fruits. Perfect for a light and vibrant summer dish.

Ingredients: 2 cups cherry tomatoes, halved. 2 cups fresh mozzarella balls. 1 cup fresh basil leaves. 1 cup fresh strawberries, sliced. 1 cup fresh peaches, sliced. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Put fresh mozzarella balls, cherry tomatoes, and basil leaves in a large bowl. Put the strawberry and peach slices in the bowl. Spread balsamic glaze and extra virgin olive oil over the salad. Toss the ingredients together gently until they are well mixed. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

The Bombardos

[mikemoroney]

These Pumpkin Pie Larabars are a delicious and nutritious Paleo snack, perfect for satisfying your sweet cravings without any processed ingredients.

Ingredients: 1 cup Medjool dates, pitted. 1/2 cup almonds. 1/2 cup pecans. 1/2 cup dried pumpkin flakes. 1/2 tsp pumpkin pie spice. Pinch of salt.

Instructions: In a food processor, combine the dates, almonds, pecans, dried pumpkin flakes, pumpkin pie spice, and a small amount of salt. Blend the ingredients until a sticky dough-like consistency is formed. To make sure everything is thoroughly mixed, you might need to scrape down the processor's sides a few times. Press parchment paper into a square baking dish, allowing a small overhang for simple removal. Using a spatula or your hands, evenly press the mixture into the lined dish. To firm up the mixture, refrigerate it for a minimum of one hour. When the pumpkin pie Larabars are firm, remove them from the dish using the overhanging parchment paper. Chop them into the appropriate sized squares or bars. Your Paleo Pumpkin Pie Larabars are ready to eat!

Prep Time: 15 minutes

Cook Time: 0 minutes

Tom's Technology Writing

[mikemoroney]

People on a low-carb or ketogenic diet can enjoy these easy and tasty peanut butter cookies made with only three ingredients. They're easy to make and great for satisfying your sweet tooth without going off the keto diet.

Ingredients: 1 cup natural peanut butter. 1/2 cup erythritol or any keto-friendly sweetener of your choice. 1 large egg.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the peanut butter, erythritol, and egg until well combined. Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them apart. Using a fork, gently press down on each cookie ball to create a crisscross pattern. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store in an airtight container at room temperature for up to 1 week.

Prep Time: 10 minutes

Cook Time: 10 minutes

kiel martins

[mikemoroney]

These Peanut Butter Kiss Cookies are irresistibly delicious and gluten-free. The classic combination of peanut butter and chocolate from the Hershey's Kisses makes these cookies a delightful treat for any occasion.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 tsp vanilla extract. 24 Hershey's Kisses, unwrapped.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Peanut butter, sugar, egg, and vanilla extract should all be mixed together in a bowl. Mix everything together well. Take dough balls about the size of a tablespoon and roll them into balls. Cover the baking sheet with foil and put them on it. Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until the edges are just beginning to turn golden. As soon as you take the cookies out of the oven, gently press an unwrapped Hershey's Kiss into the middle of each one. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. The cookies are ready to be eaten once they are quite cool.

Prep Time: 15 minutes

Cook Time: 10 minutes

desafio da primeira capital

[mikemoroney]

These mini flan courgettes with prosciutto and zucchini are a delicious and elegant appetizer or side dish. They are easy to make and perfect for a brunch or as a tasty snack. Ingredients: 2 zucchinis, thinly sliced. 4 eggs. 1/4 cup grated Parmesan cheese. 4 slices of prosciutto, chopped. Salt and pepper to taste. 1 tablespoon olive oil. 1/4 cup milk. Fresh basil leaves for garnish optional. Instructions: Preheat your oven to 350F 175C and grease a muffin tin or individual ramekins. In a skillet, heat olive oil over medium heat. Add the sliced zucchinis and saut for about 5 minutes until they become tender. Season with salt and pepper. In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and milk. Add the chopped prosciutto and sauted zucchinis to the mixture. Stir well to combine. Pour the mixture evenly into the greased muffin tin or ramekins. Bake in the preheated oven for 20-25 minutes or until the mini flans are set and slightly golden on top. Remove from the oven and let them cool for a few minutes before gently removing them from the tin or ramekins. Garnish with fresh basil leaves if desired. Serve your mini flan courgettes with prosciutto and zucchini warm or at room temperature. Enjoy! Prep Time: 15 minutes Cook Time: 25 minutes

Ramon Ropero Alcalde

[mikemoroney]

This Curry Quinoa Fried Rice is a flavorful and nutritious vegan dish that combines the nuttiness of quinoa with the aromatic spices of curry powder. Packed with mixed vegetables, it's a satisfying meal on its own or a delicious side dish.

Ingredients: 1 cup cooked quinoa. 2 cups mixed vegetables bell peppers, carrots, peas, corn. 2 cloves garlic, minced. 1 small onion, finely chopped. 2 tablespoons curry powder. 2 tablespoons soy sauce. 1 tablespoon sesame oil. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: On medium heat, warm up the sesame oil in a big pan. Add the chopped onion and minced garlic. Saut until the onions are clear and the garlic smells good. Put a mix of vegetables in the pan and cook them until they're soft but still have some crunch. Curry powder, soy sauce, and cooked quinoa should all be mixed in. Make sure to mix everything well so that it's all covered. Add pepper and salt to taste. Keep cooking for another three to five minutes, stirring every now and then. After taking it off the heat, add the chopped green onions as a garnish.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Cobblers Cuisine

[mikemoroney]

You can use up leftover pulled pork by making these mini Cuban sandwiches, which are a tasty take on the traditional Cuban sandwich. There is sweet pulled pork, salty ham, sour pickles, and gooey Swiss cheese between two soft rolls that have been toasted to perfection.

Ingredients: 2 lbs pulled pork. 1 cup ham, sliced. 8 slices Swiss cheese. 1/2 cup dill pickles, sliced. 1/4 cup yellow mustard. 8 mini sandwich rolls, halved. 1/4 cup butter, melted.

Instructions: Put pickles, ham, pulled pork, and Swiss cheese on the bottom half of each roll. On the inside of the top half of each roll, spread mustard. Spread melted butter on top of each sandwich. Put sandwiches in a cooker that cooks slowly. On low heat, cover and cook for two to three hours, until the cheese melts and the sandwiches are warm all the way through. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 120 minutes

Flesh Crawl

[mikemoroney]

A refreshing and tropical twist on classic chia pudding, these jars are a delightful blend of coconut, chia seeds, and fresh fruits.

Ingredients: 1 cup coconut milk. 1/4 cup chia seeds. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. 1/2 cup diced pineapple. 1/2 cup diced mango. 1/4 cup shredded coconut. Fresh mint leaves for garnish.

Instructions: In a bowl, mix together coconut milk, chia seeds, honey or maple syrup, and vanilla extract. Let the mixture sit for 15-20 minutes, stirring occasionally to prevent clumping. In serving jars, layer the chia pudding with diced pineapple, diced mango, and shredded coconut. Repeat the layers until the jar is filled, finishing with a layer of shredded coconut on top. Garnish with fresh mint leaves. Refrigerate for at least 2 hours or overnight for the flavors to meld. Enjoy your Tropical Coconut Chia Pudding Jars chilled!

Prep Time: 20 minutes

Cook Time: 0 minutes

Living in Providence

[mikemoroney]

For a quick lunch or snack, these Hummus Collard Wraps are a tasty and healthy choice. They are filling and easy to make. They are full of colorful vegetables and creamy hummus. Plus, they don't have gluten and are good for vegans!

Ingredients: 4 large collard green leaves. 1 cup hummus. 1 red bell pepper, thinly sliced. 1 cucumber, thinly sliced. 1 medium carrot, julienned. 1/2 cup alfalfa sprouts. 1/4 cup sliced olives. Salt and pepper, to taste.

Instructions: To get the collard greens ready, wash them well and cut off the tough stems. Each collard green leaf should have 1/4 cup of hummus spread out evenly on it. Put alfalfa sprouts, sliced red bell pepper, sliced cucumber, sliced carrot, and sliced olives on top of each collard leaf. Add pepper and salt to taste. To make wraps, roll up the collard leaves tightly and tuck in the sides as you go. Cut each wrap in half diagonally and serve right away, or wrap them in parchment paper and save them for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Gastronomy Guru

[mikemoroney]

Nuts and sweet notes combine to create a delicious combination in this Paleo-friendly cinnamon crunch cereal. It's gluten- and grain-free, making it ideal for Paleo diets.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp cinnamon. 1/4 tsp sea salt.

Instructions: Set the oven temperature to 325F 160C. Almond flour, coconut flour, melted coconut oil, cinnamon, maple syrup, and sea salt should all be combined in a mixing bowl. Mix thoroughly to form a dough. Evenly spread the dough onto a parchment paper-lined baking sheet. To ensure even cooking, stir occasionally and bake for 15 to 20 minutes, or until golden brown and crisp. Take it out of the oven and allow it to cool fully. As it cools, it will get crisper still. Split the cooled cereal into tiny pieces. For up to a week, keep at room temperature in an airtight container.

Prep Time: 10 minutes

Cook Time: 20 minutes

One Hope is an Anchor

[mikemoroney]

Indulge in a paleo-friendly breakfast with these grain-free waffles. Made with almond flour and coconut flour, these waffles are gluten-free and perfect for those following a paleolithic diet.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 4 large eggs. 1/4 cup almond milk. 2 tablespoons melted coconut oil. 2 tablespoons honey optional for sweetness. 1 teaspoon vanilla extract.

Instructions: Mix together almond flour, coconut flour, tapioca flour, baking soda, and salt in a mixing bowl. Whisk the eggs, almond milk, melted coconut oil, vanilla extract, and honey if using in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. As directed by the manufacturer, preheat your waffle iron and give it a quick coat of coconut oil or cooking spray. Pour the waffle batter onto the heated waffle iron, and cook for about 45 minutes, or until golden brown and crispy. Remove the waffle with care, then continue with the remaining batter. Serve your grain-free paleo waffles with your preferred toppings, such as almond butter, pure maple syrup, or fresh berries. Savor your wholesome and delectable paleo waffles!

Prep Time: 10 minutes

Cook Time: 15 minutes

Curt

[mikemoroney]

Elevate your hummus game with the rich flavors of roasted garlic and brown butter. This creamy and savory dip is perfect for entertaining or as a delicious snack.

Ingredients: 2 cans 15 oz each chickpeas, drained and rinsed. 1 head garlic, roasted. 1/2 cup tahini. 1/4 cup olive oil. 1/4 cup unsalted butter, browned. 1/4 cup fresh lemon juice. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2-3 tablespoons water adjust for desired consistency. Chopped fresh parsley for garnish.

Instructions: Set oven temperature to 400F 200C. Remove the top from the garlic head, cover with foil, pour olive oil over the top, and roast for 30 to 40 minutes, or until the cloves are tender. Add the chickpeas, tahini, roasted garlic cloves, lemon juice, olive oil, browned butter, cumin, smoked paprika, salt, and pepper to a food processor. Process until smooth, stopping occasionally to scrape down the sides. While the processor is operating, add water little by little until the hummus has the creamy consistency you want. As necessary, taste and adjust the seasonings. After transferring the hummus to a serving bowl, top with chopped parsley and more olive oil. Serve with vegetable sticks or pita bread. Have fun!

Prep Time: 15 minutes

Cook Time: 40 minutes

APNA HEALTH BAZAAR

[mikemoroney]

Indulge in the delightful combination of soft crepes filled with sweet caramel and ripe bananas. These caramel banana crepe pancakes make for a perfect breakfast or dessert treat that's sure to satisfy your cravings.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 2 ripe bananas, sliced. 1/2 cup caramel sauce. Whipped cream optional, for garnish. Sliced almonds optional, for garnish.

Instructions: Put the flour, eggs, milk, melted butter, sugar, salt, and vanilla extract in a bowl. Mix the batter well until it's smooth. Toast or crepe pan that doesn't stick should be heated over medium heat. Put a little butter or cooking spray on it to make it smooth. Spread out the bottom of the pan by swirling 1/4 cup of the crepe batter around it. For one to two minutes, or until the edges begin to lift and the crepe is slightly golden on the bottom, cook. Using a spatula, carefully flip the crepe over and cook for another one to two minutes on the other side. Take the crepe out of the pan when it's done and do it again with the rest of the batter. Put a few banana slices in the middle of each crepe after they are all cooked and drizzle with caramel sauce. To make a triangle, fold the crepes in half and then in half again. If you want, you can serve the warm caramel banana crepe pancakes with whipped cream and sliced almonds on top. Enjoy your tasty crepe pancakes that you made yourself!

Prep Time: 15 minutes

Cook Time: 20 minutes

Remis Ramos

[mikemoroney]

Instead of regular burgers, these quinoa and kale patties are tasty and good for you. They are full of protein and vitamins and make a filling meal for vegetarians and people who just like vegetables.

Ingredients: 1 cup cooked quinoa. 2 cups chopped kale leaves. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 egg, beaten. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. 2 tablespoons olive oil for frying.

Instructions: In a large mixing bowl, combine the cooked quinoa, chopped kale, grated Parmesan cheese, breadcrumbs, chopped onion, minced garlic, beaten egg, salt, black pepper, and red pepper flakes if using. Mix all the ingredients until well combined. Form the mixture into patties, about 3 inches in diameter and 1/2 inch thick. Heat olive oil in a skillet over medium heat. Carefully place the patties in the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Transfer the patties to a paper towel-lined plate to remove excess oil. Serve hot with your favorite burger buns and toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

Mystery Jets France