One Woman In This Photo

Go Merry Flower - indo karya sentosa - Mess Maker 16 - Westside Master Recyclers - Zeles Hollow Rabbitry

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This Paleo Apple Crisp is a delicious and healthy dessert option that's free from grains and refined sugars. It's the perfect treat to satisfy your sweet tooth while sticking to your Paleo diet.

Ingredients: 4 medium apples, peeled, cored, and sliced. 1 cup almond flour. 1/2 cup chopped pecans. 1/4 cup honey. 2 tablespoons coconut oil, melted. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon salt. 1/4 teaspoon vanilla extract.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the sliced apples, honey, cinnamon, nutmeg, and vanilla extract. Toss to coat the apples evenly. In a separate bowl, mix together the almond flour, chopped pecans, coconut oil, and salt. Stir until it forms a crumbly topping. Place the apple mixture in a baking dish and spread the almond flour mixture evenly on top. Bake in the preheated oven for 30-35 minutes or until the topping is golden brown, and the apples are tender. Remove from the oven and let it cool for a few minutes before serving. Serve warm and enjoy your Paleo Apple Crisp!

Prep Time: 15 minutes

Cook Time: 30 minutes

Hicsser2018

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This cool Cucumber Cabbage Salad is a great mix of crunchy cabbage, crisp cucumbers, and a tangy dressing. It's the perfect side dish for any event because it has fresh herbs and creamy feta cheese on top.

Ingredients: 2 cucumbers, thinly sliced. 1/2 small cabbage, thinly shredded. 1/2 red onion, thinly sliced. 1/4 cup fresh dill, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup olive oil. 2 tablespoons white wine vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cucumbers, shredded cabbage, and thinly sliced red onion. In a separate small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to coat all the ingredients evenly. Add the chopped fresh dill and parsley to the salad and toss again to combine. Sprinkle crumbled feta cheese on top of the salad. Refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

EVF News and Blog

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These Gluten-Free Vegan Lemon Bars are a tasty treat that are great for people who want a healthier dessert option. They have a crust made of grain-free almond and coconut flour and a filling of creamy lemon that is sweetened with maple syrup. Plus, they don't have any added sugar!

Ingredients: For the crust:. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 2 tbsp coconut oil, melted. For the filling:. 1 cup cashews, soaked for 4 hours or overnight. 1/2 cup coconut cream. 1/3 cup fresh lemon juice. 1/4 cup maple syrup. Zest of 2 lemons. 1 tsp vanilla extract. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper in an 8x8-inch baking dish. Put almond flour, coconut flour, maple syrup, and melted coconut oil in a bowl and mix them together. Fill the baking dish with the mixture and press it into the bottom. For 10 to 12 minutes, or until just barely golden, bake the crust. Take it out of the oven and let it cool down. The cashews should be soaked. Add the coconut cream, lemon juice, maple syrup, lemon zest, vanilla extract, and a pinch of salt to a blender. Mix until it's creamy and smooth. Smooth the lemon filling out with a spatula after you pour it over the crust that has cooled. It needs to be baked for another 20 to 25 minutes until the filling is set. Before cutting the lemon bars into squares, let them cool all the way down. Put it in the fridge for at least two hours before you serve it. Try these vegan lemon bars that don't have any gluten.

Prep Time: 20 minutes

Cook Time: 35 minutes

Kennel Wolves from Siberia

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Indulge in the delicate flavors of blueberries and lavender with this vegan, gluten-free, and refined sugar-free ice cream. Creamy coconut milk forms the base, while frozen blueberries add a burst of fruity sweetness. The subtle floral notes of dried lavender elevate this dessert to a whole new level of sophistication.

Ingredients: 2 cups frozen blueberries. 1 can 13.5 oz full-fat coconut milk. 1/4 cup maple syrup. 1 tablespoon dried culinary lavender buds. 1 teaspoon vanilla extract.

Instructions: In a small saucepan, combine the coconut milk and dried lavender buds. Heat over low heat for 5-7 minutes, stirring occasionally, until the milk is infused with lavender flavor. Remove from heat and let it cool for 10 minutes. Strain the lavender buds from the coconut milk using a fine mesh sieve, pressing down with a spoon to extract maximum flavor. In a blender, combine the strained lavender-infused coconut milk, frozen blueberries, maple syrup, and vanilla extract. Blend until smooth and creamy. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, creamy consistency. Serve immediately for a soft-serve texture or transfer to a freezer-safe container and freeze for 2-4 hours for a firmer ice cream. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Green Island Painting

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These baked sweet potato donuts with spices are a guilt-free, clean-eating treat. Made with healthy ingredients and flavored with warming spices, these are not only gluten-free but also incredibly tasty.

Ingredients: 1 cup mashed sweet potato. 1/4 cup maple syrup. 2 eggs. 1/4 cup coconut oil, melted. 1/2 cup almond flour. 1/4 cup coconut flour. 1 tsp baking powder. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. Pinch of salt. 1/4 cup chopped pecans optional. Coconut oil or cooking spray for greasing the donut pan.

Instructions: Preheat your oven to 350F 175C and grease a donut pan with coconut oil or cooking spray. In a mixing bowl, combine the mashed sweet potato, maple syrup, eggs, and melted coconut oil. Mix well. In another bowl, whisk together the almond flour, coconut flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. If desired, fold in chopped pecans. Spoon the batter into the prepared donut pan, filling each mold about 3/4 full. Bake in the preheated oven for 20-25 minutes or until the donuts are firm and lightly golden. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can optionally drizzle with additional maple syrup or sprinkle with a touch of cinnamon for extra flavor. Enjoy your clean eating, gluten-free spiced sweet potato baked donuts!

Prep Time: 15 minutes

Cook Time: 25 minutes

Hobbelpaard

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These air-fried onion potatoes with Lipton Onion Soup Mix are a crispy and flavorful side dish that's quick and easy to prepare in your air fryer. The combination of thinly sliced potatoes and the savory soup mix creates a deliciously satisfying snack or accompaniment to your favorite main course.

Ingredients: 4 medium-sized potatoes, thinly sliced. 1 packet of Lipton Onion Soup Mix. 2 tablespoons olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat your air fryer to 375F 190C. In a large mixing bowl, combine the thinly sliced potatoes, Lipton Onion Soup Mix, olive oil, garlic powder, paprika, salt, and pepper. Toss the potatoes until they are well coated with the seasoning mixture. Place the seasoned potato slices in the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer. Cook the potatoes in the air fryer for 15-20 minutes, flipping them halfway through, until they are crispy and golden brown. Once cooked, remove the air-fried onion potatoes from the basket and garnish with fresh parsley if desired. Serve hot and enjoy your delicious Air Fryer Onion Potatoes Lipton Onion Soup as a delightful side dish or snack!

Prep Time: 10 minutes

Cook Time: 20 minutes

deped negor net

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If you're looking for a plant-based alternative to traditional meatballs, these huge vegan mushroom meatballs are a great choice. This dish is great for a hearty and comforting meal when served with garlic bread.

Ingredients: 4 large portobello mushrooms, finely chopped. 1 cup cooked quinoa. 1 cup breadcrumbs. 1/2 cup finely chopped onion. 1/4 cup nutritional yeast. 2 tablespoons soy sauce. 2 tablespoons tomato paste. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 4 large sub rolls or baguettes. 4 tablespoons vegan butter, melted. 4 cloves garlic, minced. 2 tablespoons chopped fresh parsley.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together chopped mushrooms, cooked quinoa, breadcrumbs, onion, nutritional yeast, soy sauce, tomato paste, minced garlic, oregano, smoked paprika, salt, and pepper. Form the mixture into large meatball-sized balls and place them on a baking sheet lined with parchment paper. Bake the meatballs in the preheated oven for 25-30 minutes, or until golden brown and firm. While the meatballs are baking, prepare the garlic bread. Slice the sub rolls or baguettes lengthwise, but not all the way through. In a small bowl, mix together melted vegan butter, minced garlic, and chopped parsley. Spread the garlic butter mixture evenly on the inside of the sub rolls or baguettes. Wrap the garlic bread in aluminum foil and place it in the oven during the last 10 minutes of baking the meatballs, or until heated through and slightly crispy. Serve the giant vegan mushroom meatballs with the garlic bread and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Hilliard Comstock Middle School

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These Peanut Butter Brownie Bars are a delightful combination of rich peanut butter flavor and decadent chocolate, perfect for any occasion.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup all-purpose flour. 1 cup chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. In a large mixing bowl, combine peanut butter, melted butter, eggs, sugar, vanilla extract, and salt. Mix until smooth. Gradually add flour to the peanut butter mixture, stirring until well combined. Fold in chocolate chips. Spread the batter evenly into the prepared baking pan. Bake in preheated oven for 25-30 minutes, or until edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Dennis Larabee

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Indulge in the rich and decadent flavors of this Caramel Macchiato Tiramisu with Nutella. It's a delightful twist on the classic Italian dessert, with layers of coffee-soaked ladyfingers and a luscious Nutella mascarpone cream. Perfect for coffee and Nutella lovers!

Ingredients: 1 cup strong brewed coffee. 1/2 cup caramel sauce. 1/4 cup Kahla coffee liqueur. 1 package ladyfingers. 1 cup mascarpone cheese. 1/2 cup Nutella. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 tsp vanilla extract. Cocoa powder for dusting. Caramel syrup for drizzling. Whipped cream and chocolate shavings for garnish.

Instructions: In a shallow dish, mix the brewed coffee, caramel sauce, and Kahla. Dip each ladyfinger into the coffee mixture and arrange a layer of them in a serving dish. In a mixing bowl, combine mascarpone cheese, Nutella, heavy cream, powdered sugar, and vanilla extract. Mix until smooth. Spread a layer of the Nutella mascarpone mixture over the soaked ladyfingers. Repeat the layers until you run out of ladyfingers and filling, finishing with a layer of the Nutella mascarpone mixture on top. Cover and refrigerate for at least 4 hours or overnight to let the flavors meld. Before serving, dust the top with cocoa powder and drizzle with caramel syrup. Garnish with whipped cream and chocolate shavings. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

Nurses Caregivers

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This Creamy Keto Cucumber Salad is a refreshing and satisfying side dish that's perfect for a keto-friendly meal. With a creamy dressing and crisp cucumber slices, it's packed with flavor and texture without any added sugar.

Ingredients: 2 medium cucumbers, thinly sliced. 1/2 cup sour cream. 2 tablespoons mayonnaise. 1 tablespoon apple cider vinegar. 1 clove garlic, minced. 1/2 teaspoon dried dill. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a bowl, mix together sour cream, mayonnaise, apple cider vinegar, minced garlic, and dried dill. Add thinly sliced cucumbers to the bowl and toss until well coated with the creamy mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with fresh parsley if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Vivid Faction

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Enjoy the best mix of rich chocolate brownies, smooth peanut butter, and crunchy peanut butter cups. No matter the event, these rich brownies are a great treat.

Ingredients: 1 box brownie mix. 1/2 cup peanut butter. 1 cup chocolate chips. 1 cup chopped peanut butter cups. 1/2 cup crispy rice cereal.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the brownie mix package to make it. Melt the chocolate chips and peanut butter together in a bowl that can go in the microwave. Stir the mixture until it is smooth. Add the peanut butter cup pieces and crispy rice cereal. In a baking dish that has been greased, spread out half of the brownie batter. Cover the brownie batter with the peanut butter cup mixture. Cover with the rest of the brownie batter. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Salin Goy Art Group

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In this vegan smoothie, you can enjoy the cool taste of mint and the richness of chocolate. You can eat it without feeling bad, and it will satisfy your sweet tooth and give you more energy.

Ingredients: 1 cup almond milk. 1 ripe banana. 1 handful spinach leaves. 1 tablespoon cacao powder. 1 tablespoon maple syrup. 1/4 teaspoon peppermint extract. 1/2 cup ice cubes.

Instructions: Combine all ingredients in a blender. Blend until smooth and creamy. Pour into a glass and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

SWB Craft Beer

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Achieve the perfect combination of crispy and cheesy with these sheet pan pork chops. Coated in a flavorful Parmesan breadcrumb mixture, these chops bake to golden perfection for a delicious and easy-to-make dinner.

Ingredients: 4 bone-in pork chops. Salt and black pepper to taste. 1 cup breadcrumbs. 1 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 2 eggs, beaten. Olive oil for drizzling.

Instructions: Turn on your oven and heat it up to 425F 220C. On both sides, season the pork chops with salt and black pepper. Put breadcrumbs, Parmesan cheese, garlic powder, onion powder, and paprika in a shallow dish. After dipping each pork chop in the beaten eggs, cover it with the breadcrumb mixture and press the crumbs onto the chops to make them stick. Put a wire rack on a baking sheet and put the pork chops that have been fried on it. Put some olive oil on top of the pork chops. After the oven is hot, bake the chops for 20 to 25 minutes, or until they are golden brown and fully cooked. Along with your favorite sides, enjoy these Crispy Cheesy Sheet Pan Pork Chops!

Prep Time: 15 minutes

Cook Time: 25 minutes

Dawn Rosendahls Altered Books

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This Garden Veggie Vegan Buddha Bowl is not only gluten-free but also packed with fresh and nutritious vegetables. The combination of quinoa, colorful veggies, and a zesty dressing makes it a satisfying and wholesome meal.

Ingredients: 2 cups cooked quinoa. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup red bell pepper, sliced. 1 cup yellow bell pepper, sliced. 1 cup broccoli florets, steamed. 1 cup carrots, julienned. 1 cup spinach leaves. 1/2 cup sliced red onion. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted sunflower seeds. 1/4 cup gluten-free hummus. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon balsamic vinegar. Salt and pepper to taste.

Instructions: Cooked quinoa, cucumber, red and yellow bell peppers, broccoli florets, carrots, spinach, red onion, and fresh cilantro should all be put in a large bowl. Put the olive oil, lemon juice, balsamic vinegar, salt, and pepper in a small bowl and mix them together with a whisk. Pour the dressing over the vegetables and quinoa, and then mix everything together until it's well mixed. Put the Buddha bowl mix into bowls for serving. Fill up a bowl and put some gluten-free hummus and roasted sunflower seeds on top of each one. Serve your Garden Veggie Vegan Buddha Bowl right away and enjoy it!

Prep Time: 20 minutes

Cook Time: 10 minutes

Hit Radio Plus

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Indulge in the sweet simplicity of this stone fruit tart from Always With Butter. A buttery crust cradles a vibrant medley of fresh peaches, plums, or apricots, tossed in a delicate lemon-infused sugar mixture. The result is a delightful harmony of flavors and textures, perfect for any occasion.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 2-3 tablespoons ice water. 1 pound stone fruit such as peaches, plums, or apricots, sliced. 1/4 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1/2 teaspoon vanilla extract. 1 egg, beaten for egg wash. 1 tablespoon turbinado sugar for sprinkling. Whipped cream or vanilla ice cream, for serving optional.

Instructions: Pulse the flour, butter, sugar, and salt together in a food processor until the mixture looks like big crumbs. Pulse the food processor as you add ice water, one tablespoon at a time, until the dough comes together. Make a disk out of the dough, cover it with plastic wrap, and put it in the fridge for at least 30 minutes. Warm the oven up to 190C 375F. Put some flour on a surface and roll out the dough into a circle that's about 12 inches across. Place the dough on a baking sheet lined with parchment paper. Sliced stone fruit, sugar, cornstarch, lemon juice, and vanilla extract should all be mixed together in a bowl until the fruit is well covered. Then, spread the fruit mixture over the rolled-out dough, leaving some space around the edges. Fold the dough's edges over the fruit and pleat them if you need to. Beat an egg and brush it along the edges of the dough. Then, sprinkle turbinado sugar on top. After the oven is hot, bake the tart for 35 to 40 minutes, or until the crust is golden brown and the fruit starts to bubble. Let the tart cool down a bit before you serve it. If you want, you can serve it with vanilla ice cream or whipped cream.

Prep Time: 30 minutes

Cook Time: 40 minutes

David Dyason

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Enjoy the delicious Fruity Mango Parfait, which has ripe mango, creamy Greek yogurt, crunchy granola, and sweet honey. Fresh mint leaves and sliced almonds give it a burst of flavor and texture that makes it a great snack at any time of the day.

Ingredients: 1 cup diced ripe mango. 1 cup Greek yogurt. 1/2 cup granola. 1/4 cup honey. 1/4 cup chopped fresh mint leaves. 1/4 cup sliced almonds.

Instructions: Start by putting half of the diced mango at the bottom of a glass or parfait dish. Next, put some Greek yogurt on top of the mango. Place some granola on top of the yogurt layer. Add honey to the granola to make it sweet. Add more layers with the yogurt, granola, and diced mango that you have left. Add chopped mint leaves and sliced almonds to the top of the parfait. Add a little more honey for extra sweetness, and top with more mint leaves. Fruity Mango Parfait is ready to serve right away. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Candy Ninsonu

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A tasty breakfast sandwich with Roman influences that comes on a toasted ciabatta roll and has eggs, prosciutto, provolone cheese, arugula, and sun-dried tomatoes.

Ingredients: 2 eggs. 2 slices of prosciutto. 2 slices of provolone cheese. 2 ciabatta rolls. 1/4 cup arugula. 1/4 cup sun-dried tomatoes. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Heat olive oil in a pan over medium heat. Crack the eggs into the pan and cook to your desired level of doneness. Season with salt and pepper. While the eggs are cooking, lightly toast the ciabatta rolls in a toaster or on a griddle. Once the eggs are ready, assemble the sandwiches by placing a slice of provolone cheese on the bottom half of each roll. Top the cheese with a slice of prosciutto, followed by the cooked eggs. Add arugula and sun-dried tomatoes on top of the eggs. Close the sandwiches with the other half of the ciabatta rolls. Serve immediately, and enjoy your Roman Breakfast Sandwich!

Prep Time: 10 minutes

Cook Time: 10 minutes

Marie Medina