Safety Suit Band

[safetysuitband]

These vegan no bake granola bars are perfect for a quick and healthy snack. Packed with oats, seeds, and dried fruit, they're deliciously chewy and satisfying. Plus, they're super easy to make and require no baking!

Ingredients: 1 cup rolled oats. 1/2 cup unsweetened shredded coconut. 1/2 cup sunflower seeds. 1/2 cup pumpkin seeds. 1/2 cup dried cranberries. 1/3 cup maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: In a large bowl, combine rolled oats, shredded coconut, sunflower seeds, pumpkin seeds, and dried cranberries. In a separate small bowl, mix together maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt. Pour the wet mixture over the dry ingredients and stir until well combined. Line a baking dish with parchment paper, then press the mixture firmly and evenly into the dish. Place the dish in the refrigerator for at least 1 hour to set. Once set, remove from the refrigerator and cut into bars. Store the bars in an airtight container in the refrigerator for up to a week.

Carl

[safetysuitband]

People have loved these Classic Beef Burgers for a long time. On top of the juicy beef patties with a hint of onion are melted cheddar cheese and your favorite toppings. The whole thing is held together by soft hamburger buns.

Ingredients: 1 lb ground beef. 1/2 onion, finely chopped. 1/4 cup breadcrumbs. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce, tomato, and condiments for topping.

Instructions: In a bowl, combine ground beef, chopped onion, breadcrumbs, egg, salt, and black pepper. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble your burgers by placing lettuce, tomato, and your preferred condiments on the bottom bun, followed by the cheesy patty, and then the top bun. Serve immediately and enjoy your Classic Beef Burgers!

Janice Marsh

[safetysuitband]

Indulge in the refreshing taste of mint with these delightful Homemade Mint Milano Cookies. Crispy and buttery with a hint of peppermint, these cookies are perfectly complemented by a luscious chocolate coating and a festive touch of crushed peppermint candies.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 2 cups all-purpose flour. 1/4 cup cornstarch. 1/4 teaspoon salt. Green food coloring optional. 1 cup semi-sweet chocolate chips. 1/2 teaspoon vegetable oil. Crushed peppermint candies or candy canes for garnish.

Instructions: In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Add the vanilla extract and peppermint extract, and mix until well combined. If desired, add a few drops of green food coloring to achieve a minty green color. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Transfer the dough onto a sheet of plastic wrap and shape it into a log about 2 inches in diameter. Wrap the dough log tightly with plastic wrap and refrigerate for at least 1 hour or until firm. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the cookie slices on the prepared baking sheet, leaving some space between each cookie. Bake the cookies for 12-15 minutes or until the edges are lightly golden. Once the cookies are done baking, allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil in short intervals, stirring in between until smooth. Dip each cooled cookie halfway into the melted chocolate, then place them back on the wire rack. Sprinkle crushed peppermint candies or candy canes on top of the melted chocolate for garnish. Let the chocolate set completely before serving or storing the Homemade Mint Milano Cookies in an airtight container.

Ellena F

[safetysuitband]

Make your taste buds happy with perfectly grilled strip steaks topped with a bright chimichurri sauce made from green beans. When you mix the flavorful steaks with the tangy, herbaceous sauce, you get a symphony of tastes that will make your barbecue experience better.

Ingredients: 4 strip steaks. Salt and black pepper to taste. 2 tablespoons olive oil. 1 pound green beans, trimmed. 1 cup fresh parsley, chopped. 4 cloves garlic, minced. 1/2 cup red wine vinegar. 1/2 cup extra virgin olive oil. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes.

Instructions: Warm up the grill over medium-high heat. Add salt, black pepper, and olive oil to the strip steaks. For medium-rare steaks, grill them for 4 to 5 minutes per side. You can change the time depending on how done you want them. While the steaks are cooking, boil the green beans for two minutes and then put them in a bowl of ice water to cool. Put garlic, red wine vinegar, extra virgin olive oil, dried oregano, and red pepper flakes in a food processor and blend them together. Pulse until nothing is left out. Put the green beans that have been blanched into the food processor and pulse them a few times to make a chunky mixture. After the steaks are done, let them rest for a few minutes. Then, put a lot of green bean chimichurri on top of them and serve. Grilled Strip Steaks with Green Bean Chimichurri are great!

Krista Mullen

[safetysuitband]

Indulge in this luscious vegan German Chocolate Pie without even turning on the oven. A rich, creamy chocolate filling topped with plenty of coconut and pecans makes this pie a decadent treat for any occasion.

Ingredients: 1 9-inch vegan pie crust. 1 14-ounce can coconut cream. 1 cup semisweet vegan chocolate chips. 1/2 cup coconut sugar. 1 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup chopped pecans.

Instructions: In a saucepan, heat the coconut cream over medium heat until it simmers. Remove from heat and stir in the chocolate chips, coconut sugar, and vanilla extract until smooth. Pour the mixture into the pie crust and spread evenly. Top with shredded coconut and chopped pecans. Refrigerate for at least 2 hours, or until set. Slice and serve chilled.

Megan Proctor

[safetysuitband]

A hearty and healthy chicken and lentil soup that can be made in the Instant Pot and is good for you. This soup is great for a cozy meal on a cold day because it is full of protein, fiber, and flavor.

Ingredients: 1 lb chicken thighs, boneless and skinless, diced. 1 cup cauliflower florets. 1/2 cup diced celery. 1/2 cup diced carrots. 1/2 cup diced onion. 2 cloves garlic, minced. 1/2 cup dried green lentils, rinsed. 4 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Start the Instant Pot and choose the saut setting. Put diced chicken thighs in a pot with hot olive oil. Cook until browned. Add the minced garlic and diced onions and saut until the garlic smells good. Add the celery, carrots, cauliflower, and dried lentils and mix them in. Add dried thyme, rosemary, salt, and pepper, then pour in the chicken broth. For 10 minutes, put the Instant Pot on high pressure with the lid closed. When the cooking cycle is over, let the pressure drop naturally for 10 minutes. Then, do a quick pressure release. Crack the lid open slowly, take a taste, and if necessary, change the seasoning. Enjoy while hot!

Richard Springer

[safetysuitband]

You can enjoy a tasty and healthy anti-inflammatory turkey burger that is full of good things for you like ginger and turmeric that help reduce inflammation in your body. If you're trying to lose weight, this burger will help you do it.

Ingredients: 1 lb ground turkey. 1/2 cup finely chopped spinach. 1/4 cup grated carrot. 2 cloves garlic, minced. 1/2 tsp turmeric. 1/2 tsp ginger. 1/2 tsp paprika. Salt and pepper to taste. 4 whole grain burger buns. Lettuce, tomato, and onion slices for topping.

Instructions: In a bowl, combine ground turkey, chopped spinach, grated carrot, minced garlic, turmeric, ginger, paprika, salt, and pepper. Mix the ingredients well and form 4 burger patties. Preheat a grill or stovetop pan over medium heat. Cook the turkey burger patties for about 4-5 minutes per side or until they are cooked through. Toast the whole grain burger buns on the grill or in a toaster until lightly browned. Place the cooked turkey patties on the buns, and top with lettuce, tomato, and onion slices. Serve with your choice of anti-inflammatory condiments or sauces.

Lia S

[safetysuitband]

This Healthy Veggie Tart is a nutritious and delicious dish packed with colorful vegetables and protein-rich eggs. It's easy to make and perfect for any meal of the day, from breakfast to dinner.

Ingredients: 1 sheet of puff pastry. 1 cup of mixed vegetables e.g., bell peppers, zucchini, cherry tomatoes. 1/2 cup of low-fat cheese, shredded. 2 eggs. 1/4 cup of milk. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: Preheat your oven to 375F 190C. Roll out the puff pastry onto a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing up too much. Arrange the mixed vegetables evenly over the pastry. Sprinkle the shredded cheese over the vegetables. In a small bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the vegetables and cheese. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the filling is set. Let it cool for a few minutes before slicing. Garnish with fresh herbs if desired, and serve warm.

Stacy

[safetysuitband]

This dish, the Ultimate Spring Salad, is bright and light, and it tastes like spring. A simple but tasty balsamic vinaigrette goes with a bunch of different colored vegetables, cheese, and nuts. This is great as a side dish or a light meal by itself.

Ingredients: 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, sliced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup toasted almonds. 1/4 cup fresh basil leaves. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Wash and dry the salad greens and place them in a large salad bowl. Add the cherry tomatoes, cucumber, red bell pepper, and red onion to the bowl. Sprinkle the crumbled feta cheese, toasted almonds, and fresh basil leaves over the salad ingredients. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Serve immediately as a refreshing and nutritious spring salad.

Owen Pratt