Om Nom Berry Bars

Paige A Mitchell - Boywood Farm - Lost Souls Public Memorial Project - Past and Present Christchurch - China Express

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vy

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Ancient Misteries

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Society 8 me

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gushi

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kiley dean

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dillon nelson

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Therapie Alternative

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gbar roadshow

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haras du pachot

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Tender baked chicken, wholesome kale, and satisfying zucchini noodles come together in this Paleo-friendly recipe to create a tasty and filling dinner. Full of vegetables and protein, it's a hearty dish that works well for any meal.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 2 medium zucchinis, spiralized into noodles. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Set the oven's temperature to 375F 190C. One tablespoon of olive oil should be heated over medium heat in a big skillet. Sprinkle the chicken breasts with salt, pepper, paprika, and thyme. The chicken breasts should be seared for 34 minutes on each side, or until golden brown on both sides. After taking the chicken out of the skillet, set it aside. Add the minced garlic and the last tablespoon of olive oil to the same skillet. Add the kale leaves and saut for 2 to 3 minutes, or until wilted. Cook the zucchini noodles in the skillet for a further two minutes, stirring often. Spoon the zucchini-kale mixture into a baking dish. Top the kale-zucchini mixture with the seared chicken breasts. Bake the baking dish in the preheated oven for 20 to 25 minutes, or until the chicken is thoroughly cooked, covered with foil. When finished, take off the foil, add some chopped parsley as a garnish, and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

the salida studio tour

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A delightful blend of gin, apple cider, and cinnamon, topped with refreshing club soda.

Ingredients: 2 oz gin. 1 oz apple cider. 1/2 oz fresh lemon juice. 1/2 oz simple syrup. 1/4 tsp ground cinnamon. Club soda, to top.

Instructions: In a shaker, combine gin, apple cider, lemon juice, simple syrup, and ground cinnamon. Shake well with ice. Strain into a glass filled with ice. Top with club soda. Garnish with an apple slice or cinnamon stick. Enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Kaiju caliber

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Enjoy these easy vegan gluten-free yogurt waffles that are not only delicious but also crisp and tender. Perfect for a quick and satisfying breakfast!

Ingredients: 1 cup gluten-free flour. 1/2 cup almond flour. 1/4 cup tapioca starch. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup dairy-free yogurt. 1/2 cup almond milk. 2 tbsp maple syrup. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. Cooking spray or oil for waffle iron.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the gluten-free flour, almond flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, combine the dairy-free yogurt, almond milk, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Lightly grease the waffle iron with cooking spray or oil. Pour an appropriate amount of waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until the waffles are golden and crispy. Serve the waffles warm with your favorite toppings, such as fresh fruit, dairy-free yogurt, maple syrup, or nuts.

Prep Time: 10 minutes

Cook Time: 20 minutes

Great Adventure Camping

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Treat your taste buds to the rich flavors of truffle in this creamy corn soup. The earthy smell of truffle oil brings out the sweetness of fresh corn, making a dish that is rich and comforting that is great for any event.

Ingredients: 4 cups fresh corn kernels. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup heavy cream. 2 tablespoons truffle oil. Salt and pepper to taste. Chives for garnish.

Instructions: In a large pot, saut the onion and garlic until softened. Add the corn kernels and cook for another 5 minutes. Pour in the vegetable broth and bring to a simmer. Let it cook for 15 minutes. Remove from heat and blend the soup until smooth using a blender or immersion blender. Return the soup to the pot, stir in the heavy cream and truffle oil. Season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with chopped chives.

Prep Time: 15 minutes

Cook Time: 30 minutes

Everyday Ignorances

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Indulge in the rich flavors of salted caramel and crunchy almonds with this easy no-churn ice cream recipe. It's creamy, sweet, and perfectly balanced with a hint of sea salt.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1/2 cup salted caramel sauce. 1/2 cup chopped almonds. 1/2 teaspoon vanilla extract. 1/4 teaspoon sea salt.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the chopped almonds, vanilla extract, sea salt, sweetened condensed milk, and salted caramel sauce slowly until everything is well mixed. Put the mixture in a loaf pan or another container that can go in the freezer. It should be frozen for at least 6 hours or overnight until it is firm. You can cover it with plastic wrap or a lid. If you want, you can top the ice cream scoops with more salted caramel sauce and chopped almonds.

Prep Time: 15 minutes

Cook Time: 0 minutes

Springfield Alphas

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Enjoy the unique tastes of mango and dragon fruit with a touch of Latin and Mediterranean style. This smoothie is great for hot summer days because it is creamy, cool, and full of tropical flavors.

Ingredients: 1 ripe mango. 1 dragon fruit. 1 cup Greek yogurt. 1/2 cup coconut milk. 1 tablespoon honey. 1/2 teaspoon ground cardamom. Ice cubes.

Instructions: Peel and chop the mango and dragon fruit. In a blender, combine chopped mango, dragon fruit, Greek yogurt, coconut milk, honey, and ground cardamom. Blend until smooth. Add ice cubes and blend again until desired consistency is reached. Pour into glasses and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

Mxed Martial Arts

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These Apple Spice Cupcakes are a delightful fall treat with the warm flavors of cinnamon, nutmeg, and cloves, combined with the sweetness of apples. They are moist, flavorful, and perfect for enjoying with a hot cup of tea or coffee on a crisp autumn day.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 tsp vanilla extract. 1 cup unsweetened applesauce. 1/2 cup chopped apples peeled and cored.

Instructions: Preheat your oven to 350F 175C. Line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the dry ingredients gradually, alternating with the applesauce, beginning and ending with the dry ingredients. Fold in the chopped apples. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost them with your favorite cream cheese or cinnamon frosting. Enjoy your delicious Apple Spice Cupcakes, perfect for fall!

Prep Time: 15 minutes

Cook Time: 20 minutes

shaina glass

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A quick and tasty stir-fry with rotisserie chicken shreds and a rainbow of vegetables. Great for a quick dinner during the week!

Ingredients: 2 cups shredded rotisserie chicken. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon olive oil. 1 bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 cup broccoli florets. 1 cup sliced mushrooms. 1/2 cup shredded carrots. Cooked rice, for serving.

Instructions: In a small bowl, combine soy sauce and sesame oil. Set aside. Heat olive oil in a large skillet or wok over medium-high heat. Add bell pepper, onion, and garlic. Stir fry for 2-3 minutes until vegetables are slightly tender. Add broccoli, mushrooms, and carrots. Cook for an additional 3-4 minutes until vegetables are crisp-tender. Push vegetables to one side of the skillet and add shredded chicken to the empty side. Pour soy sauce mixture over chicken and vegetables. Stir to combine and cook for 2-3 minutes until heated through. Serve over cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

mount mitchell