Olympic Scrunchies

[olympicscrunchies]

This spelt flour-based vegan coconut tahini vanilla cake is a tasty and healthy treat. The richness and sweetness come from the coconut milk, tahini, and maple syrup. The nutty flavor comes from the spelt flour. Great for any event or just as a sweet treat to share with family and friends.

Ingredients: 2 cups spelt flour. 1 cup coconut milk. 1/2 cup tahini. 3/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup shredded coconut optional, for topping.

Instructions: Set the oven to 350F 175C and heat it up. Butter and flour a cake pan. Put spelt flour, baking powder, baking soda, and salt in a large bowl. For the second bowl, mix the tahini, maple syrup, melted coconut oil, vanilla extract, and coconut milk with a whisk until everything is well mixed. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Be careful not to mix too much. The batter should be poured into a cake pan that has been prepared. Use a spatula to smooth the top. If you want, you can sprinkle shredded coconut on top. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take the pan out of the oven and let it cool for 10 minutes before moving it to a wire rack to cool all the way through. Cut and serve.

Prep Time: 15 minutes

Cook Time: 35 minutes

Mary Pena

[olympicscrunchies]

Outer Space Sugar Cookies are ideal for children's birthday parties. The marbled colors and edible glitter give them the appearance of coming straight from the cosmos!

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Food coloring blue, purple, black. Edible glitter or sprinkles.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into separate portions for each color you want to use. Add a few drops of food coloring to each portion and knead until the color is evenly distributed. Start with lighter colors and work your way to darker colors like black. Wrap each colored dough portion in plastic wrap and refrigerate for about 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take small pieces of each colored dough and gently press them together to create a marbled effect. Don't overmix; you want the colors to swirl together. Roll out the marbled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes rockets, stars, planets, etc. and place them on the prepared baking sheet. Sprinkle edible glitter or sprinkles on top of the cookies for a touch of magic. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 30 minutes

Cook Time: 10 minutes

Tracey M

[olympicscrunchies]

A classic game day spread with tasty hot dogs and juicy burgers, perfect for cheering on your team.

Ingredients: 10 hamburger buns. 10 beef burger patties. 10 hot dogs. 10 hot dog buns. 2 onions, thinly sliced. 2 tomatoes, sliced. 2 cups shredded lettuce. 10 slices cheddar cheese. 1 cup ketchup. 1 cup mustard. 1 cup mayonnaise. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Grill burger patties for 4-5 minutes per side or until desired doneness. Grill hot dogs for 6-8 minutes, turning occasionally, until heated through and grill marks appear. Lightly toast hamburger and hot dog buns on the grill. Assemble burgers by placing a burger patty on each bun, top with cheese slice, lettuce, tomato, and sliced onion. Add condiments as desired. Place hot dogs in buns and add sliced onions, ketchup, mustard, and mayonnaise. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Brianna Simmons

[olympicscrunchies]

Indulge in the classic Italian dessert without the guilt with this grain-free sugar-free tiramisu recipe. Made with a light and airy almond flour cake, creamy mascarpone filling, and a hint of rum-infused coffee, this keto-friendly tiramisu is sure to impress.

Ingredients: For the Cake:. 6 large eggs, separated. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol or your preferred keto-friendly sweetener. 1/2 tsp baking powder. 1/4 tsp cream of tartar. 1 tsp vanilla extract. For the Coffee Mixture:. 1 cup brewed coffee, cooled. 2 tbsp rum or rum extract optional. For the Filling:. 8 oz mascarpone cheese. 1 cup heavy cream. 1/4 cup powdered erythritol or your preferred keto-friendly sweetener. 1 tsp vanilla extract. For Assembly:. Unsweetened cocoa powder for dusting. Dark chocolate shavings optional.

Instructions: Warm the oven up to 350F 177C. To make the egg whites light and fluffy, mix powdered erythritol with egg yolks in a large bowl. Add the baking powder, vanilla extract, almond flour, and coconut flour and mix until everything is well mixed. Mix the egg whites and cream of tartar in a different bowl and beat them until stiff peaks form. Mix the egg whites into the almond flour mixture very slowly until it's just combined. Spread the batter out evenly in a 9x13-inch baking dish that has been greased. The cake should be baked in a hot oven for 15 to 20 minutes, or until it turns golden brown and sets. Take the cake out of the oven and let it cool all the way down. Put brewed coffee and rum or rum extract if using in a shallow dish. Mascarpone cheese, heavy cream, powdered erythritol, and vanilla extract should be mixed together in a different bowl until they are smooth and creamy. Once the cake has cooled, cut it into squares. Coat both sides of each square with the coffee mixture. Put mascarpone filling and dipped cake squares in a trifle dish or individual serving glasses. Put more layers on top of each other until all the ingredients are used up. Finish with a layer of mascarpone filling. Sprinkle unsweetened cocoa powder on top, and if you want, you can add dark chocolate shavings as a decoration. Put the tiramisu in the fridge for at least four hours, or until it sets. This rich, sugar-free, and grain-free tiramisu is a great keto-friendly dessert that you can serve cold.

Prep Time: 30 minutes

Cook Time: 20 minutes

Kim M

[olympicscrunchies]

These delicious pumpkin bagels are perfect for the fall season. They are made with pumpkin puree and a blend of warm spices, then topped with a luscious whipped pumpkin cream cheese and a zesty lemon sugar. It's a delightful combination of flavors that will make your breakfast or brunch special.

Ingredients: 1 1/2 cups pumpkin puree. 1/4 cup brown sugar. 1 package 2 1/4 tsp active dry yeast. 1/4 cup warm water 110F. 4 cups all-purpose flour. 1 tsp salt. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp allspice. 1/4 tsp ginger. 1 egg. 1 tbsp vegetable oil. For the Whipped Pumpkin Cream Cheese:. 8 oz cream cheese, softened. 1/2 cup pumpkin puree. 1/4 cup powdered sugar. 1/2 tsp vanilla extract. For the Lemon Sugar Topping:. 1/4 cup granulated sugar. 1 tsp lemon zest.

Instructions: Warm water and brown sugar should be mixed in a small bowl. Add the yeast and let it sit for 5 minutes until it starts to foam. Put the flour, salt, and spices in a large bowl and mix them together. Mix the yeast with the egg, vegetable oil, and pumpkin puree. Then, add these to the dry ingredients. Mix until you get a dough. On a floured surface, work the dough for five minutes or until it is smooth. Cover it and put it in a greased bowl. Let it rise for an hour, or until it doubles in size. Set your oven to 375F 190C and add 2 tablespoons of brown sugar to a large pot of water. Bring the water to a boil. Cut the dough into 12 equal pieces, and use your hands to shape each one into a bagel. First, boil each bagel for one to two minutes on each side. Then, put them on a baking sheet that has been lined with parchment paper. Place the bagels in the oven and bake for twenty to twenty-five minutes, or until they turn golden brown. Put the Whipped Pumpkin Cream Cheese together while the bagels are baking. Softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract should all be mixed together until smooth. Mix sugar and lemon zest together in a small bowl to make the Lemon Sugar Topping. Spread whipped pumpkin cream cheese on top of the bagels after they've cooled a bit, and then sprinkle with lemon sugar topping. Enjoy your Pumpkin Bagels that you made yourself with Lemon Sugar and Whipped Pumpkin Cream Cheese.

Prep Time: 30 minutes

Cook Time: 25 minutes

Raymond Larson

[olympicscrunchies]

A quick and flavorful one-pan dish combining quinoa, black beans, corn, and taco-inspired seasonings topped with melted cheddar cheese.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1 cup shredded cheddar cheese. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish. Sour cream and sliced avocado for serving.

Instructions: In a skillet, heat olive oil over medium heat. Add quinoa and toast for 2-3 minutes until fragrant. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Stir in black beans, corn, cherry tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 5-7 minutes until vegetables are tender. Sprinkle shredded cheddar cheese over the top and cover the skillet until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with sour cream and sliced avocado. Enjoy your Cheesy Black Bean and Corn Quinoa Taco Skillet!

Prep Time: 15 minutes

Cook Time: 25 minutes

Jack McKay

[olympicscrunchies]

This one-pot bruschetta chicken pasta is a flavorful and easy-to-make dish that combines tender chicken, cherry tomatoes, and pasta in a savory balsamic sauce, topped with Parmesan cheese and fresh basil.

Ingredients: 1 lb chicken breast, diced. 2 cups cherry tomatoes, halved. 3 cloves garlic, minced. 1 onion, diced. 2 cups chicken broth. 8 oz penne pasta. 1/4 cup balsamic vinegar. 1/4 cup grated Parmesan cheese. 2 tbsp olive oil. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chicken breast pieces and cook until they turn brown. Add the minced garlic and diced onion and cook until the food smells good. Pineapple, chicken broth, and penne pasta should all be stirred in. Bring to a boil, then lower the heat and let it cook while you soak up most of the liquid. Grate some Parmesan cheese, add some balsamic vinegar, and chop up some fresh basil leaves. Add pepper and salt to taste. If you want, you can serve it hot with extra Parmesan and basil on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

Dale

[olympicscrunchies]

Celebrate Pumpkin Week with this delightful Pumpkin and Dulce de Leche Wafflewich. These waffles are infused with the flavors of pumpkin and spices, and the sweet Dulce de Leche filling adds a rich and caramelized touch. It's the perfect indulgence for a cozy fall breakfast.

Ingredients: 1 cup pumpkin puree. 1 1/2 cups all-purpose flour. 2 tablespoons brown sugar. 2 teaspoons baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 1/4 cup melted butter. 1 teaspoon vanilla extract. Dulce de Leche for filling. Whipped cream optional. Maple syrup optional.

Instructions: In a mixing bowl, combine the pumpkin puree, eggs, melted butter, and vanilla extract. In another bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients and mix until well combined. Add milk to achieve desired batter consistency. Preheat your waffle iron and lightly grease it with non-stick cooking spray or oil. Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden and crisp. Once cooked, remove the waffles from the iron and let them cool slightly. Spread a generous amount of Dulce de Leche on one side of a waffle and top it with another waffle to create a waffle sandwich Wafflewich. You can also add a dollop of whipped cream and drizzle with maple syrup if desired. Serve immediately and enjoy your Pumpkin and Dulce de Leche Wafflewich!

Prep Time: 15 minutes

Cook Time: 15 minutes

Howard Lowe

[olympicscrunchies]

Stuffed Butternut Squash makes a beautiful and delicious centerpiece for your Thanksgiving table. The combination of hearty quinoa, savory mushrooms, sweet cranberries, and crunchy pecans creates a satisfying dish that will please vegans and non-vegans alike.

Ingredients: 2 medium-sized butternut squashes. 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 cup mushrooms, chopped. 1 cup spinach, chopped. 1/4 cup dried cranberries. 1/4 cup pecans, chopped. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Cut the butternut squash in half down the middle, and then scoop out the seeds. Lay the squash halves on a baking sheet with the cut side facing up. Roast for 40 to 45 minutes, or until the squash is soft. Bring vegetable broth to a boil in a saucepan. Lower the heat, add the quinoa, cover, and let it cook for 15 to 20 minutes. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. When you add the mushrooms, cook them until they give off their water. Put in the spinach and cook until it wilts. Take it off the heat and add the pecans, dried cranberries, and cooked quinoa. Add pepper and salt. When the squash is soft, put some of the quinoa stuffing mixture in each half. Put the stuffed squash back in the oven and bake for 10 more minutes. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 55 minutes

Gianna

[olympicscrunchies]

[olympicscrunchies]

The Hye Rollers Sandwiches are tasty. They are made with soft tortillas, roast beef, cream cheese, and herbs. This is a great quick meal or party snack that will fill you up.

Ingredients: 1 lb thinly sliced roast beef. 1/2 cup cream cheese. 1/4 cup chopped green onions. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 4 large flour tortillas.

Instructions: Add salt, pepper, green onions, and cream cheese to a bowl. Cover each tortilla with an even layer of the cream cheese mixture. On top of the cream cheese mixture, put slices of roast beef. Wrap the tortillas in plastic wrap and roll them up tight. Put it in the fridge for at least 30 minutes to let the flavors mix. Before you serve, cut each roll into small pieces.

[olympicscrunchies]

This protein-packed vegetable pasta is a quick, easy, and healthy meal option. Loaded with whole wheat pasta and nutrient-rich vegetables, it's a satisfying dish that will keep you energized and full. Nutritional yeast adds a cheesy flavor while walnuts provide a crunchy texture and extra protein.

Ingredients: 200g whole wheat pasta. 1 cup edamame beans. 1 cup diced bell peppers. 1 cup sliced mushrooms. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup chopped fresh basil leaves. 2 tbsp nutritional yeast. 1/4 cup chopped walnuts.

Instructions: Cook the 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 saut until fragrant. Add edamame beans, bell peppers, mushrooms, and cherry tomatoes to the skillet. Cook for 5-7 minutes or until vegetables are tender. Stir in cooked pasta, nutritional yeast, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat and garnish with chopped basil leaves and walnuts. Serve hot and enjoy!

[olympicscrunchies]

Enjoy these tasty chocolate chip cookies that don't have any grains and are sweetened with date syrup. They are paleo-friendly and gluten-free. They're great for when you want something sweet but don't want to eat refined sugars or grains.

Ingredients: 2 cups almond flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup coconut oil, melted. 1/3 cup date syrup. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine almond flour, baking soda, and salt. Stir in melted coconut oil, date syrup, and vanilla extract until well combined. Fold in chocolate chips. Scoop dough onto a parchment-lined baking sheet, leaving space between each cookie. Flatten slightly with a fork or your fingers. Bake for 10-12 minutes, or until edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

[olympicscrunchies]

Classic Fried Shrimp Sushi is a delightful fusion of Japanese and Western flavors. Crispy fried shrimp combined with seasoned sushi rice wrapped in nori creates a satisfying and flavorful sushi roll.

Ingredients: 1 cup sushi rice. 8 shrimp, peeled and deveined. Salt and pepper to taste. 1/2 cup all-purpose flour. 1 egg, beaten. 1 cup breadcrumbs. Vegetable oil for frying. Nori sheets. Soy sauce for dipping.

Instructions: Cook sushi rice according to package instructions and let it cool. Season shrimp with salt and pepper. Coat shrimp in flour, then dip in beaten egg, and finally coat in breadcrumbs. Heat vegetable oil in a pan over medium-high heat. Fry shrimp until golden brown and crispy, about 2-3 minutes per side. Place nori sheets on a clean surface. Spread a layer of sushi rice onto each nori sheet. Place fried shrimp on top of the rice. Roll the sushi tightly using a sushi mat. Slice the sushi roll into bite-sized pieces. Serve with soy sauce for dipping.

[olympicscrunchies]

This Keto Cranberry Pecan Brussels Sprouts dish is a great mix of sweet and sour Brussels sprouts, crunchy pecans, and tart cranberries. This side dish is great for Thanksgiving because it's low in carbs.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tbsp olive oil. Salt and pepper to taste. 1/2 cup chopped pecans. 1/4 cup keto-friendly cranberries. 2 tbsp butter. 2 cloves garlic, minced.

Instructions: Preheat oven to 400F 200C. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and lightly browned. In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in chopped pecans and cranberries, cooking for an additional 2-3 minutes. Remove Brussels sprouts from the oven and toss with the pecan-cranberry mixture. Serve hot and enjoy!

[olympicscrunchies]

This Creamy Coleslaw Dressing is the perfect addition to your coleslaw salad. It's rich, tangy, and slightly sweet, making it a crowd-pleaser at picnics and barbecues.

Ingredients: 1/2 cup mayonnaise. 2 tablespoons sour cream. 2 tablespoons white vinegar. 2 tablespoons sugar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon celery seed. 4 cups shredded cabbage. 1 cup shredded carrots. 1/4 cup diced red onion.

Instructions: In a mixing bowl, whisk together mayonnaise, sour cream, white vinegar, sugar, salt, black pepper, and celery seed until well combined. In a large salad bowl, combine shredded cabbage, shredded carrots, and diced red onion. Pour the creamy dressing over the cabbage mixture and toss until all the ingredients are evenly coated with the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the coleslaw chilled and enjoy!

[olympicscrunchies]

This pancake cake is a delightful twist on traditional pancakes. It's layered with whipped cream and fresh mixed berries, making it a perfect breakfast or brunch treat for special occasions or a delightful dessert.

Ingredients: 2 cups all-purpose flour. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 2 large eggs. 1 1/2 cups milk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 cup mixed berries strawberries, blueberries, raspberries. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Put the eggs in a different bowl and beat them. Then add the milk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. It's okay if there are a few lumps; don't mix it too much. Warm up a griddle or skillet that doesn't stick over medium heat. Add a little butter or cooking spray to make it smooth. For every pancake, pour 1/4 cup of the batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Keep the pancakes warm while you do this until all the batter is gone. Mix the powdered sugar, vanilla extract, and heavy cream in a different bowl. Whip the mixture until stiff peaks form. Put one pancake on a plate, top it with whipped cream, and then top it with a mix of berries. Repeat with more layers, ending with berries and whipped cream on top. Enjoy your delicious pancake cake with berries and cream right away!