rnbwpuke scans

[rnbwpuke-scans]

Indulge in the ideal combination of rich chocolate cookies and a cool minty twist. These sandwich cookies are perfect for any occasion.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 cup mini chocolate chips. 1/2 cup powdered sugar. 1/2 teaspoon peppermint extract. Green food coloring optional.

Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the mini chocolate chips. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Using cookie cutters, cut out an even number of cookie shapes. You can use circles or other fun shapes. Place the cut-out cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a small bowl, mix together the powdered sugar, peppermint extract, and a few drops of green food coloring if using. Spread a teaspoon of the peppermint filling onto the bottom of one cookie and sandwich it with another cookie. Repeat with the remaining cookies and filling. Let the sandwich cookies set for a little while so the filling firms up. Enjoy these delightful chocolate mint sandwich cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

Teagan Warren

[rnbwpuke-scans]

A refreshing and tropical salad with the flavors of the Caribbean. This salad features succulent shrimp, quinoa, and a medley of colorful fruits and vegetables, all tossed in a zesty lime dressing.

Ingredients: 1 cup quinoa. 1 pound large shrimp, peeled and deveined. 1 tablespoon olive oil. 1 cup diced pineapple. 1 cup diced mango. 1/2 cup diced red bell pepper. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup shredded coconut. 1/4 cup chopped roasted cashews. 2 tablespoons lime juice. 2 tablespoons Caribbean jerk seasoning. Salt and pepper to taste.

Instructions: Cook quinoa according to package instructions and let it cool. In a bowl, toss shrimp with Caribbean jerk seasoning and let it marinate for 10 minutes. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and let cool. In a large mixing bowl, combine cooked quinoa, cooked shrimp, diced pineapple, diced mango, diced red bell pepper, diced red onion, chopped cilantro, shredded coconut, chopped roasted cashews, lime juice, salt, and pepper. Toss well to combine. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve cold, garnished with additional cilantro if desired. Enjoy your Caribbean Shrimp Quinoa Salad!

Prep Time: 20 minutes

Cook Time: 10 minutes

Leslie P

[rnbwpuke-scans]

This Chinese Beef and Broccoli Soup is a delicious and nutritious keto-friendly dish. Tender beef slices and crisp broccoli florets are simmered in a savory broth flavored with ginger, garlic, and Chinese five-spice powder, creating a comforting and flavorful soup.

Ingredients: 1 lb beef sirloin, thinly sliced. 4 cups beef broth. 2 cups broccoli florets. 2 cloves garlic, minced. 1 inch ginger, grated. 2 tbsp soy sauce or tamari. 1 tbsp sesame oil. 1 tsp Chinese five-spice powder. Salt and pepper to taste. Optional garnish: sliced green onions, sesame seeds.

Instructions: Set the sesame oil on medium heat in a large pot. Grate the ginger and mince the garlic into the pot. Saut for about one minute, until the garlic and ginger smell good. Shortly slice the beef and put it in the pot. Cook for three to four minutes, until it turns brown. Five-spice powder and soy sauce or tamari should be added and mixed in. Set the pot on low heat and add the beef broth. Place broccoli florets in the pot and cover. Simmer for 5 to 7 minutes, or until the broccoli is soft but still has some bite to it. Add pepper and salt to taste. If you want, you can serve it hot and top it with sliced green onions and sesame seeds. As a keto-friendly meal, you can enjoy this tasty and comforting Chinese Beef and Broccoli Soup!

Prep Time: 10 minutes

Cook Time: 15 minutes

Amy Castillo

[rnbwpuke-scans]

A delicious and homemade copycat version of your favorite veggie burger, packed with black beans, vegetables, and flavorful spices. Perfect for a meatless meal!

Ingredients: 1 cup cooked black beans, drained and mashed. 1/2 cup breadcrumbs. 1/4 cup grated carrot. 1/4 cup finely chopped onion. 1/4 cup finely chopped bell pepper. 1/4 cup corn kernels frozen or canned. 1/4 cup chopped fresh cilantro. 1 teaspoon garlic powder. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce leaves, tomato slices, and your choice of toppings. 4 slices of your favorite cheese optional. Cooking oil for frying.

Instructions: Black beans that have been mashed, breadcrumbs, grated carrot, chopped onion, chopped bell pepper, corn kernels, cilantro, garlic powder, cumin, chili powder, salt, and pepper should all be mixed together in a large bowl. Split the mixture in half and shape each half into a burger patty. On medium heat, warm up the cooking oil in a pan. The veggie burger patties should be cooked for four to five minutes on each side, or until they are golden brown and crispy. Set a lid on top of each patty and add a slice of cheese during the last minute of cooking. This will melt the cheese. Toast the whole wheat burger buns until they are lightly browned in a pan or the oven. Put tomato slices and lettuce leaves on the bottom bun of each veggie burger. Then add a veggie patty with or without cheese and any other toppings you like. Place the other half of the bun on top and use a toothpick to hold it in place if necessary. Feel free to serve the Copycat Veggie Burgers hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Cameron Nash

[rnbwpuke-scans]

The tender shrimp, al dente linguine, and rich, creamy sauce made with garlic and Parmesan cheese in this creamy shrimp scampi pasta are a great combination. It's a family favorite and very quick and easy to make, making it great for busy weeknights or special events.

Ingredients: 1 pound shrimp, peeled and deveined. 8 ounces linguine pasta. 3 tablespoons unsalted butter. 3 cloves garlic, minced. 1 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste.

Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside. Pour heavy cream into the skillet and bring to a simmer. Allow to cook for 2-3 minutes, stirring occasionally. Stir in grated Parmesan cheese until melted and creamy. Add cooked linguine pasta and cooked shrimp to the skillet, tossing to coat evenly in the creamy sauce. Season with salt and pepper to taste. Garnish with chopped parsley before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Elisa C

[rnbwpuke-scans]

These air fryer cauliflower tacos are a delightful vegan twist on traditional tacos. The cauliflower florets are breaded and air-fried to crispy perfection, then served in warm tortillas with your favorite toppings for a delicious and satisfying meal.

Ingredients: 1 medium head cauliflower, cut into florets. 1 cup breadcrumbs use gluten-free breadcrumbs if needed. 1/2 cup almond milk or any plant-based milk of choice. 2 tablespoons cornstarch. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small tortillas corn or flour, warmed. Toppings: shredded lettuce, diced tomatoes, avocado slices, salsa, vegan sour cream, lime wedges.

Instructions: In a bowl, mix almond milk and cornstarch until well combined to create a batter-like consistency. In another bowl, combine breadcrumbs, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Dip cauliflower florets into the almond milk mixture, then coat with breadcrumb mixture, ensuring even coverage. Preheat the air fryer to 375F 190C. Place breaded cauliflower florets in a single layer in the air fryer basket, ensuring they are not overcrowded. Air fry for 12-15 minutes, shaking the basket halfway through, until cauliflower is golden brown and crispy. Warm tortillas according to package instructions. Assemble tacos by filling each tortilla with a generous portion of crispy cauliflower florets and desired toppings. Serve immediately with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Martin Evan

[rnbwpuke-scans]

This Paleo-friendly recipe combines spiced chicken with cauliflower rice for a flavorful and satisfying meal.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. 1 cup cauliflower rice. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green onions. 1 tablespoon lemon juice.

Instructions: In a bowl, toss chicken pieces with olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper until evenly coated. Heat a skillet over medium-high heat and add the seasoned chicken. Cook until browned and cooked through, about 5-7 minutes. In another skillet, heat olive oil over medium heat. Add cauliflower rice and cook until tender, about 5 minutes. Stir in diced tomatoes, cilantro, and green onions, cooking for an additional 2-3 minutes. Add cooked chicken to the cauliflower rice mixture, and stir to combine. Drizzle lemon juice over the dish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Cameron Nash

[rnbwpuke-scans]

This Cherry, Parsley, and Walnut Salad is a delightful combination of sweet cherries, fresh parsley, and crunchy walnuts, all brought together with a tangy and sweet pomegranate vinaigrette. It's a refreshing and healthy salad option that's perfect for any occasion.

Ingredients: 1 cup fresh cherries, pitted and halved. 1/2 cup fresh parsley leaves, chopped. 1/2 cup walnuts, toasted and chopped. For the Pomegranate Vinaigrette:. 1/4 cup pomegranate juice. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Put the chopped parsley, toasted walnuts, and fresh cherries in a large bowl. It's time to make the vinaigrette. To do this, put the pomegranate juice, olive oil, balsamic vinegar, honey, salt, and pepper in a separate small bowl. The pomegranate vinaigrette should be poured over the salad ingredients in the large bowl. Gentle toss the salad to make sure that the vinaigrette coats all of the ingredients evenly. Cherry, Parsley, and Walnut Salad is ready to be served right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

Brett N

[rnbwpuke-scans]

This slow cooker red beans and rice recipe is a classic comfort food dish with Cajun flavors. The slow cooking process allows the flavors to meld together, resulting in a hearty and delicious meal.

Ingredients: 1 lb dried red beans. 1 onion, chopped. 1 green bell pepper, chopped. 3 stalks celery, chopped. 4 cloves garlic, minced. 1 lb Andouille sausage, sliced. 6 cups chicken broth. 1 tablespoon Cajun seasoning. 2 bay leaves. Salt and pepper to taste. Cooked rice, for serving. Green onions, chopped, for garnish.

Instructions: After washing the red beans, put them in the slow cooker. Put chopped onion, bell pepper, celery, and garlic that has been minced into the slow cooker. Lay the sliced Andouille sausage on top of the healthy foods. Put chicken broth on top of the things in the slow cooker. Add bay leaves and Cajun seasoning. Then add salt and pepper to taste. Leave the lid on and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beans are soft. Get rid of the bay leaves after the food is done cooking. Put it on top of cooked rice and sprinkle chopped green onions on top.

Prep Time: 15 minutes

Cook Time: 480 minutes

Bucketlist Rebecca

[rnbwpuke-scans]

This Paleo-friendly Spicy Shrimp and Cauliflower Rice Bowl is a delicious and healthy meal option. It's packed with flavor and loaded with nutrients, making it a perfect choice for a satisfying dinner.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 head cauliflower, grated into rice-like texture. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 zucchini, diced. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from skillet and set aside. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion, garlic, and red bell pepper. Saut for 2-3 minutes until they begin to soften. Stir in the grated cauliflower rice and diced zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender. Season the cauliflower rice mixture with paprika, cayenne pepper, crushed red pepper flakes, salt, and pepper. Stir well to combine. Return the cooked shrimp to the skillet and toss everything together for an additional 2 minutes to heat through. Remove from heat and garnish with fresh cilantro leaves. Serve hot and enjoy your Spicy Shrimp and Cauliflower Rice Bowl!

Prep Time: 15 minutes

Cook Time: 15 minutes

Chasing Suns

[rnbwpuke-scans]

Enjoy a sweet treat without feeling bad with this raw, vegan, and paleo-friendly chocolate tart. This sweet treat is made with healthy foods like raw almonds, cacao, and optional superfoods like acai and goji berries. It will satisfy your sweet tooth while also being good for you.

Ingredients: 1 cup raw almonds. 12 large fresh medjool dates. 1/4 cup raw cacao powder. 2 tablespoons raw honey or maple syrup. 1 teaspoon vanilla extract. Pinch of sea salt. 1/2 cup raw cacao powder. 1/2 cup coconut oil. 1/4 cup raw honey or maple syrup. 1 teaspoon vanilla extract. 2 tablespoons acai powder optional. 2 tablespoons goji berries optional. 2 tablespoons chia seeds optional. 2 tablespoons cacao nibs optional.

Instructions: For the base, place almonds, dates, cacao powder, honey or maple syrup, vanilla, and sea salt in a food processor. Process until mixture is combined and sticky. Press mixture into the base of a tart tin lined with baking paper. For the chocolate filling, place cacao powder, coconut oil, honey or maple syrup, vanilla, and acai powder in a bowl. Stir until well combined and smooth. Pour chocolate filling over the base and spread evenly. Sprinkle with goji berries, chia seeds, and cacao nibs if desired. Refrigerate for at least 4 hours or until set. Slice and serve chilled.

Prep Time: 20 minutes

Cook Time: 0 minutes

Bradley R

[rnbwpuke-scans]

This vegan Peanut Butter Banana Toast is a tasty and healthy choice for breakfast or a snack. The peanut butter gives it a lot of protein, and the ripe bananas give it a natural sweetness. If you'd like, the maple syrup can add a little extra sweetness.

Ingredients: 2 slices whole grain bread. 2 tablespoons peanut butter. 1 ripe banana, sliced. 1 tablespoon maple syrup optional.

Instructions: Toast the bread until it turns golden brown. Cover every piece of toast with peanut butter. Put slices of banana on top of the peanut butter. If you want, drizzle with maple syrup.

Prep Time: 5 minutes

Cook Time: 5 minutes

Bianca the Baker

[rnbwpuke-scans]

This Vegan Paella with Saffron is a vibrant and flavorful dish inspired by the traditional Spanish cuisine. Packed with a colorful array of vegetables and infused with the aromatic saffron, it's a delightful plant-based twist on a classic favorite.

Ingredients: 2 cups short-grain rice. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 cup cherry tomatoes, halved. 1 cup green beans, trimmed and halved. 1 cup artichoke hearts, quartered. 1/2 cup peas. 1/4 teaspoon saffron threads. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley, for garnish. Lemon wedges, for serving.

Instructions: In a small bowl, steep saffron threads in 1/4 cup warm water for 10 minutes. In a large skillet or paella pan, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add sliced bell peppers, cherry tomatoes, green beans, artichoke hearts, and peas to the skillet. Cook until vegetables are tender-crisp. Stir in smoked paprika and saffron-infused water. Season with salt and pepper. Add short-grain rice to the skillet, stirring to coat with vegetables and spices. Pour vegetable broth into the skillet, stirring gently. Bring to a simmer and cook until rice is tender and broth is absorbed, about 20-25 minutes. Once the paella is cooked, remove from heat and let it sit for a few minutes. Garnish with fresh parsley and serve with lemon wedges. Enjoy your delicious vegan paella!

Prep Time: 15 minutes

Cook Time: 25 minutes

Britney Knox

[rnbwpuke-scans]

Enjoy this Creamy Zucchini and Mushroom Soup that is low in carbs and high in fat. This soup is comforting and good for you. The earthy flavors of the mushrooms and the slight sweetness of the zucchini make it a great choice. Great for cold days or whenever you want a warm bowl of soup!

Ingredients: 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 4 medium zucchinis, chopped. 8 ounces mushrooms, sliced. 4 cups vegetable broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley, chopped, for garnish optional.

Instructions: In a big pot, heat the olive oil over medium-low heat. It will take about 5 minutes of cooking after adding the minced garlic and diced onion. Cut the zucchini and mushrooms into small pieces and add them to the pot. Keep cooking for five more minutes, or until the vegetables are soft. Add the vegetable broth and slowly bring the whole thing to a simmer. Wait 15 to 20 minutes and then serve. Blend the soup with an immersion blender until it is smooth and creamy. You could also put the soup in a blender and blend it until it's smooth, then add it back to the pot. Add the heavy cream and season with pepper and salt to taste. For another 5 minutes, let the soup cook on low heat. If you want, you can sprinkle chopped fresh parsley on top of the hot creamy zucchini and mushroom soup. As a filling meal, try this hearty soup that is also keto-friendly.

Prep Time: 10 minutes

Cook Time: 30 minutes

Caitlin D

[rnbwpuke-scans]

With these delectable blondies, you can indulge in the rich flavors of browned butter and pumpkin. They're an autumnal treat that's perfectly spiced and studded with white chocolate chips.

Ingredients: 1/2 cup unsalted butter. 1 cup light brown sugar. 1/4 cup granulated sugar. 1/2 cup canned pumpkin puree. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon salt. 1/2 cup white chocolate chips. 1/2 cup chopped pecans or walnuts optional.

Instructions: Preheat the oven to 350F 175C and line an 8x8-inch baking pan with parchment paper. In a medium saucepan, melt the butter over medium heat. Cook, stirring frequently, until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly. In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined. Add the canned pumpkin, egg, and vanilla extract to the mixture. Mix until smooth and creamy. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and chopped pecans or walnuts, if using. Spread the batter evenly into the prepared baking pan, smoothing the top. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and allow the blondies to cool completely in the pan on a wire rack. Once cooled, carefully lift the blondies out of the pan using the parchment paper overhang. Place on a cutting board and cut into squares. Serve and enjoy these delicious Browned Butter Pumpkin Blondies!

Prep Time: 20 minutes

Cook Time: 30 minutes

Lucas

[rnbwpuke-scans]

For Popsicle Week, these Prosecco Raspberry Popsicles are a cool and classy treat. A delicious frozen dessert is made with fresh raspberries, bubbly Prosecco, and a hint of lemon.

Ingredients: 1 cup fresh raspberries. 1/4 cup sugar. 1/4 cup water. 1/4 cup Prosecco. 1 tablespoon lemon juice.

Instructions: Over medium heat, mix sugar and water in a small saucepan. A simple syrup is made by stirring until the sugar is gone. Put raspberries into the syrup and cook for 5 minutes while you use a spoon to gently mash them. Take the raspberry mixture off the heat and press it through a fine mesh sieve to get out as much liquid as you can. Add the Prosecco and lemon juice to the raspberry syrup and mix them together. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Put in the popsicle sticks and freeze for at least 4 hours, or until the whole thing is set. Once the popsicles are frozen, run the molds under warm water for a short time to get the popsicles out.

Prep Time: 15 minutes

Cook Time: 5 minutes

Debra O

[rnbwpuke-scans]

A succulent and flavorful BBQ recipe featuring salmon fillets glazed with a delightful combination of maple syrup, Dijon mustard, and soy sauce. The perfect harmony of sweet and savory with a hint of smokiness from the grill.

Ingredients: 4 salmon fillets. 1/4 cup maple syrup. 2 tablespoons Dijon mustard. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: To make the glaze, mix maple syrup, Dijon mustard, soy sauce, minced garlic, olive oil, salt, and pepper in a small bowl with a whisk. Put salmon fillets in a plastic bag that can be closed again and again. Then, pour half of the glaze over the fish. Put the bag in the fridge for at least 30 minutes with the lid on. Warm up the grill over medium-high heat. Take the salmon out of the bag and throw away the marinade. As soon as the grill is hot, put the salmon fillets on it. Flake the salmon with a fork and grill for 4 to 5 minutes on each side, or until it has nice grill marks. For a tasty caramelized finish, brush the salmon fillets with the rest of the glaze during the last two minutes of grilling. Take the salmon off the grill and add some chopped fresh parsley on top. Enjoy the hot Maple Mustard Glazed Salmon!

Prep Time: 40 minutes

Cook Time: 10 minutes

Elliot