miyaharasatoko

[miyaharasatoko]

These golden potatoes roasted with garlic and rosemary are a delightful gluten-free side dish that pairs perfectly with any meal. The combination of fragrant garlic and earthy rosemary adds incredible flavor to the crispy roasted potatoes.

Ingredients: 1.5 lbs golden potatoes, washed and cut into bite-sized pieces. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon fresh rosemary leaves, chopped. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the potatoes with minced garlic, olive oil, chopped rosemary, salt, and pepper until well coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Stanley

[miyaharasatoko]

Enjoy the best of both worlds with these rich treats: chocolate chip cookies and brownies. The rich, fudgy brownie layer is topped with a layer of chocolate chip cookie dough that is too good to resist. This dessert is sure to please anyone with a sweet tooth.

Ingredients: 1 box brownie mix. 2 eggs. 1/4 cup water. 1/2 cup vegetable oil. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 2 tablespoons milk. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup mini chocolate chips.

Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions, using 2 eggs, water, and vegetable oil. Pour into a greased 9x13-inch baking dish. In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla extract to the butter mixture, mixing until well combined. Gradually add flour and salt to the mixture, mixing until a smooth dough forms. Fold in mini chocolate chips. Drop spoonfuls of cookie dough onto the brownie batter in the baking dish. Spread the cookie dough evenly over the brownie batter using a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Allow the brownies to cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Heather Adam

[miyaharasatoko]

These Instant Pot Creamy Chicken Enchiladas are quick and easy to make in the pressure cooker, and they taste great. Perfect for a tasty dinner with the family!

Ingredients: 2 cups shredded cooked chicken. 1 cup diced onion. 1 cup diced bell pepper. 1 can 10 oz red enchilada sauce. 1 cup chicken broth. 1 cup sour cream. 2 cups shredded Mexican cheese blend. 1 can 4 oz diced green chilies. 1 teaspoon cumin. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 8 small flour tortillas.

Instructions: Put chicken chunks, bell pepper chunks, red enchilada sauce, chicken broth, sour cream, cheese chunks, green chilies, cumin, garlic powder, onion powder, salt, and pepper in the Instant Pot. Make sure to mix the ingredients well so that the flavors are spread out evenly. Cover both sides of the flour tortillas with the mixture as you add them. Put the lid on top of the Instant Pot and turn the vent all the way down. Then set the pressure to high and cook for 8 minutes. After you're done, let the pressure drop naturally for 5 minutes and then release the rest of the pressure by hand. Open the lid slowly and use tongs to take the enchiladas out of the Instant Pot. If you want, you can serve the creamy chicken enchiladas hot with extra cheese, sour cream, and chopped cilantro on top.

Prep Time: 15 minutes

Cook Time: 8 minutes

Macie

[miyaharasatoko]

Savor the delicious tastes of this Paleo Spiced Fruit Loaf. This recipe, which is free of grains, dairy, and refined sugar, is ideal as a nutritious breakfast choice or treat. Almond flour, coconut flour, and a variety of spices come together to make a cozy loaf that is packed with nuts and dried fruits.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup tapioca flour. 1/2 cup dried cranberries. 1/2 cup dried apricots, chopped. 1/2 cup chopped walnuts. 1/4 cup coconut oil, melted. 4 eggs. 1/4 cup honey. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon vanilla extract. Zest of one orange.

Instructions: Set the oven temperature to 175C 350F. Grease a loaf pan and place parchment paper inside. Almond flour, coconut flour, tapioca flour, chopped walnuts, dried cranberries, and dried apricots should all be combined in a big mixing bowl. Melted coconut oil, eggs, honey, ground nutmeg, ground ginger, baking soda, salt, vanilla extract, and orange zest should all be combined in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. After preheating the loaf pan, pour the batter into it and level the top. Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean. After taking the loaf out of the oven, let it cool in the pan for ten minutes before moving it to a wire rack to finish cooling. Slice and savor your Paleo Spiced Fruit Loaf after it has cooled!

Prep Time: 15 minutes

Cook Time: 45 minutes

Cooper B

[miyaharasatoko]

This Paleo Maple Pecan Apple Crisp is a gluten-free and dairy-free dessert that's perfect for those following a paleo diet. It's sweetened with pure maple syrup and packed with the warm flavors of cinnamon and nutmeg. The crisp topping made from almond and coconut flour, along with chopped pecans, adds a delightful crunch to every bite.

Ingredients: 6 cups sliced apples about 6-8 apples, any variety. 1 cup chopped pecans. 1/2 cup almond flour. 1/2 cup coconut flour. 1/4 cup pure maple syrup. 1/4 cup coconut oil, melted. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp salt. 1 tsp vanilla extract. 1/4 cup unsweetened applesauce. 1/4 cup honey optional, for extra sweetness.

Instructions: Start by heating the oven to 350F 175C. Put the apple slices, maple syrup, cinnamon, nutmeg, and a pinch of salt in a large bowl. Toss the apples to cover them all. Mix the coconut flour, chopped pecans, melted coconut oil, and vanilla extract in a different bowl until you get a crumbly topping. Get a 9x13-inch baking dish or another oven-safe dish of the same size greased. Spread the apple slices out evenly in the baking dish that has been prepared. Spread the crumbly topping out evenly over the apples. If you want it to be even sweeter, you can drizzle honey over the topping. Put it in an oven that has already been heated and bake for 30 to 35 minutes, or until the topping is golden brown and the apples are soft. Take it out of the oven and let it cool down a bit before you serve it. You can serve it warm by itself or with a scoop of vanilla ice cream that doesn't contain dairy. Have fun with your tasty paleo apple crisp with maple and pecans!

Prep Time: 20 minutes

Cook Time: 35 minutes

Krista Mullen

[miyaharasatoko]

This no-bake fall parfait is a tasty dessert that is also very easy to make and doesn't require much decorating skill. There are layers of pumpkin goodness, crunchy granola, and whipped cream that make this a delicious fall treat.

Ingredients: 2 cups pumpkin puree. 1 cup Greek yogurt. 1/2 cup maple syrup. 1 teaspoon pumpkin spice. 1 cup granola. 1 cup whipped cream. 1/2 cup chopped pecans.

Instructions: Put pumpkin puree, Greek yogurt, maple syrup, and pumpkin spice in a bowl and mix them together until they are well mixed. Put pumpkin mixture and granola in serving bowls or glasses one on top of the other until the glasses are full. Put some whipped cream on top of each parfait and then sprinkle chopped pecans on top of that. Put it in the fridge for at least two hours before you serve it. If you want, you can add more granola and a drizzle of maple syrup as a garnish.

Prep Time: 15 minutes

Cook Time: 0 minutes

Michelle

[miyaharasatoko]

This vegan take on Dan Dan Style Noodles features a savory and slightly sweet sauce tossed with tender noodles and crisp bok choy, finished with a sprinkle of green onions and peanuts for added flavor and texture.

Ingredients: 200g vegan noodles. 2 tbsp soy sauce. 1 tbsp tahini. 1 tbsp maple syrup. 1 tsp sesame oil. 1 tsp rice vinegar. 1 clove garlic, minced. 1 tsp ginger, grated. 1/4 cup vegetable broth. 2 cups chopped bok choy. 1/4 cup chopped green onions. 1/4 cup chopped peanuts.

Instructions: Cook noodles according to package instructions, then drain and set aside. In a small bowl, mix together soy sauce, tahini, maple syrup, sesame oil, rice vinegar, garlic, and ginger to make the sauce. In a skillet over medium heat, add the vegetable broth and bok choy. Cook until bok choy is tender. Add cooked noodles to the skillet with the bok choy, then pour the sauce over the noodles. Toss everything together until well coated and heated through. Serve the noodles topped with chopped green onions and peanuts.

Prep Time: 15 minutes

Cook Time: 15 minutes

Jake K

[miyaharasatoko]

This simple but tasty dessert is a caramel apple puff galette, which combines the tastes of caramel, cinnamon, and fresh apples. With just a little work, the puff pastry makes it easy to make a beautiful and impressive treat.

Ingredients: 1 sheet puff pastry. 2 medium apples, thinly sliced. 1/4 cup caramel sauce. 1 tablespoon lemon juice. 2 tablespoons brown sugar. 1/2 teaspoon ground cinnamon. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 400F 200C. Place the puff pastry sheet on a parchment-lined baking sheet. In a bowl, toss the thinly sliced apples with lemon juice to prevent browning. Arrange the apple slices on the puff pastry, leaving a border around the edges. Drizzle the caramel sauce over the apples, then sprinkle with brown sugar and ground cinnamon. Fold the edges of the puff pastry over the apples, creating a rustic galette shape. Brush the edges of the pastry with beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the apples are tender. Once baked, remove from the oven and allow to cool slightly. Dust with powdered sugar if desired before serving. Slice and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Kendra

[miyaharasatoko]

This Earthquake Cake is keto-friendly and tastes great with pumpkin, chocolate, and cream cheese. Great for satisfying your sweet tooth without going off your diet.

Ingredients: 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 cup powdered erythritol. 2 tsp baking powder. 1/4 tsp salt. 1/2 cup pumpkin puree. 1/4 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1/2 cup chopped pecans. 1/2 cup unsweetened shredded coconut. 1/2 cup Lily's sugar-free chocolate chips. 8 oz cream cheese, softened. 1/4 cup powdered erythritol. 1/4 cup heavy cream. 1 tsp vanilla extract. Additional erythritol for sprinkling.

Instructions: Warm the oven up to 325F 160C and grease an 8x8-inch baking pan. Mix cocoa powder, baking powder, salt, almond flour, and powdered erythritol in a medium-sized bowl with a whisk. Butter that has been melted, eggs, and vanilla extract should all be mixed together in a different bowl. Mix the dry and wet ingredients together until they are well mixed. Chop up the pecans, shred the coconut, and add the chocolate chips. Spread the batter out evenly in the baking pan that has been prepared. Mix powdered erythritol, heavy cream, vanilla extract, and cream cheese in a different bowl until the mixture is smooth. Put small amounts of the cream cheese mix on top of the batter in the pan. To make it look like marble, slowly swirl the cream cheese mixture into the batter with a knife. Put some more erythritol on top of it. It should be baked for 35 to 40 minutes, or until the middle is set and the edges are just beginning to brown. Let it cool all the way down before cutting it into squares.

Prep Time: 20 minutes

Cook Time: 40 minutes

Backpacking Ben