Shewhedd

Meet Ava - Monsur Mansoor - Second Church of Christ - Icert 2018 - Marek Danay Jewellery Design

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A delicious twist on classic gyros, these Gyro Burger Pitas combine the flavors of gyro meat with the convenience of a burger. The juicy and flavorful patties are served in warm pita bread with creamy tzatziki sauce and fresh Mediterranean-inspired toppings.

Ingredients: 1 lb ground beef or lamb. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp ground cumin. 1/2 tsp ground coriander. Salt and black pepper to taste. 4 whole wheat pita breads. 1 cup Greek tzatziki sauce. 1 cup diced tomatoes. 1 cup diced cucumber. 1/2 cup crumbled feta cheese. Fresh parsley leaves for garnish.

Instructions: In a mixing bowl, combine the ground meat, breadcrumbs, red onion, minced garlic, dried oregano, ground cumin, ground coriander, salt, and black pepper. Mix well. Form the mixture into four burger patties. Preheat your grill or stovetop grill pan over medium-high heat. Grill the burger patties for about 4-5 minutes on each side or until they reach your desired level of doneness. While the patties are grilling, warm the pita breads on the grill for about 1-2 minutes per side until they are lightly toasted. To assemble the Gyro Burger Pitas, spread a generous spoonful of tzatziki sauce inside each pita bread. Place a grilled burger patty inside each pita. Top the burger with diced tomatoes, diced cucumber, and crumbled feta cheese. Garnish with fresh parsley leaves. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Allens United Methodist Church

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These Beet Quinoa Veggie Burgers are packed with flavor and nutrients. The combination of quinoa and grated beetroot provides a satisfying texture and a burst of earthy sweetness. They're perfect for a vegan-friendly burger option that's both delicious and wholesome.

Ingredients: 1 cup cooked quinoa. 1 cup grated beetroot. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons ground flaxseed + 6 tablespoons water flax egg. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Olive oil for frying.

Instructions: In a small bowl, mix together ground flaxseed and water to make flax eggs. Let it sit for 5 minutes to thicken. In a large mixing bowl, combine cooked quinoa, grated beetroot, breadcrumbs, chopped onion, minced garlic, prepared flax eggs, soy sauce, smoked paprika, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated. Form the mixture into burger patties, using about 1/4 cup of mixture for each patty. Heat a thin layer of olive oil in a non-stick skillet over medium heat. Once the skillet is hot, place the burger patties in the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Serve the beet quinoa veggie burgers on burger buns with your favorite toppings and condiments.

Prep Time: 15 minutes

Cook Time: 10 minutes

Allison Linnell

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You will love these Damn Delicious Instant Pot Chicken Tacos. They are quick, easy, and full of flavor. Great for an easy dinner during the week!

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup chicken broth. 1 cup salsa. 1 packet taco seasoning. 1 teaspoon cumin. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Tortillas, for serving. Your favorite taco toppings lettuce, cheese, sour cream, etc..

Instructions: Put chicken breasts in the Instant Pot. Salt, pepper, cumin, garlic powder, onion powder, paprika, and chicken broth should all be mixed together in a bowl. Add the mix to the Instant Pot with the chicken. Make sure the valve is set to sealing before you close and lock the lid. Select "Manual/Pressure" on the Instant Pot. Set the timer for 10 minutes and cook. After the food is done cooking, let the pressure drop naturally for 5 minutes and then do a quick release. Take the chicken out of the Instant Pot and use two forks to shred it. No need to: Shift the Instant Pot to Saute mode and let the sauce cook down until it gets thicker. You can put your favorite taco toppings on top of shredded chicken in tortillas.

Prep Time: 10 minutes

Cook Time: 15 minutes

AW Water Management

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The bright tastes of Mexican food are combined in Pedro's Special Mexican Casserole, a tasty and cozy dish. Full of veggies, melted cheddar cheese, and black beans, this dish is sure to please everyone and is ideal for potluck dinners or family get-togethers.

Ingredients: 2 cups cooked black beans. 1 cup corn kernels. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Tortilla chips for topping.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, combine black beans, corn, tomatoes, cheddar cheese, red bell pepper, green bell pepper, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Mix well. Transfer the mixture to a greased casserole dish. Top the casserole with a layer of tortilla chips. Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the tortilla chips are golden brown. Remove from the oven and let it cool slightly before serving. Garnish with additional cilantro if desired. Serve warm and enjoy Pedro's Special Mexican Casserole!

Prep Time: 15 minutes

Cook Time: 30 minutes

Wendy Watson

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This Crock Pot Curried Carrot Soup is a comforting and flavorful dish perfect for chilly days. The slow cooker does all the work, resulting in a creamy and satisfying soup infused with aromatic spices.

Ingredients: 2 lbs carrots, peeled and chopped. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 can 13.5 oz coconut milk. 2 tablespoons curry powder. 1 teaspoon ground cumin. 1 teaspoon ground ginger. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Cut up the onion, garlic, and carrots and put them in the slow cooker. Season with salt and pepper and add the coconut milk, curry powder, cumin, ginger, and vegetable broth. Mix things together well. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the carrots are soft. Blend the soup until it's smooth, either with an immersion blender or a regular blender. If you need to, change the seasoning. If you want, you can serve it hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

Rebirth

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Indulge in the creamy goodness of homemade chocolate chip cookie dough ice cream. It's the perfect blend of creamy ice cream, sweet cookie dough chunks, and delightful mini chocolate chips.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 2 teaspoons vanilla extract. 1/2 cup mini chocolate chips. 1/2 cup cookie dough chunks store-bought or homemade.

Instructions: Whisk sugar, salt, vanilla extract, heavy cream, and milk together in a bowl until the sugar is completely mixed in. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Little chocolate chips and chunks of cookie dough should be added. The ice cream should be put in a container and frozen for at least 4 hours, or until it is firm. Scoop out and serve cold. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

ASSOCIAZIONE ABRUZZESE BUDDHISTA BUDDHADHARMA

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Enjoy Cherry-Almond Fudge, which is both sweet and nutty. White chocolate, dried cherries, and almonds come together in this tasty treat to make a delicious dessert.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/2 cup chopped dried cherries. 1/2 cup chopped almonds. 1 teaspoon almond extract. A pinch of salt.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring each time until the mixture is smooth and fully melted. Stir in the almond extract and a pinch of salt. Fold in the chopped dried cherries and chopped almonds until evenly distributed in the mixture. Pour the fudge mixture into the prepared baking pan and spread it evenly. Chill in the refrigerator for at least 2 hours or until the fudge is firm and set. Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into squares or rectangles. Serve and enjoy your homemade Cherry-Almond Fudge!

Prep Time: 15 minutes

Cook Time: 2 minutes

Seafresh CI

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Indulge in the exquisite flavors of BBQ Tenderloin With Blackberry Sauce. Grilled to perfection and topped with a luscious blackberry glaze, this Paleo-friendly dish is a culinary masterpiece.

Ingredients: - 2 pork tenderloins. - Salt and black pepper, to taste. - 1 tablespoon olive oil. - 1 cup fresh blackberries. - 2 tablespoons balsamic vinegar. - 2 tablespoons honey. - 1 teaspoon Dijon mustard. - 1 clove garlic, minced.

Instructions: Warm up the grill over medium-high heat. Rub the pork tenderloins with olive oil and salt and black pepper. Put the tenderloins on a grill that has already been heated up. Cook for 20 to 25 minutes, turning them over every so often, until they reach 145F 63C inside. Make the blackberry sauce while the pork is on the grill. Blackberries, honey, Dijon mustard, and minced garlic should all be put in a saucepan together. Bring the sauce to a low boil over medium-low heat. Then lower the heat and let it cook for 10 to 15 minutes, or until the blackberries break down and the sauce gets thicker. Take the pork tenderloins off the grill and give them a moment to rest. Cut the tenderloins into medallions and serve them with the blackberry sauce you made yourself. Enjoy this BBQ Tenderloin With Blackberry Sauce, which has savory grilled pork and a sweet-tart blackberry glaze that goes well with it. It's perfect for a fancy and tasty Paleo dinner!

Prep Time: 15 minutes

Cook Time: 25 minutes

Alley Cat Gallery

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A refreshing tropical smoothie packed with the goodness of pineapple, orange, and mango.

Ingredients: 1 cup pineapple chunks. 1 orange, peeled and segmented. 1 ripe mango, peeled and diced. 1/2 cup plain yogurt. 1/2 cup coconut water. 1 tablespoon honey optional. Ice cubes.

Instructions: Combine all ingredients in a blender. Blend until smooth and creamy. Taste and adjust sweetness if needed by adding honey. 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

Pampered Ladies Leicester

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This Low Carb Cranberry Walnut Coffee Cake is a keto-friendly twist on a classic favorite. It's moist, flavorful, and perfect for breakfast or dessert.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup granulated erythritol sweetener. 1 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/3 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1/2 cup fresh cranberries. 1/4 cup chopped walnuts. 2 tbsp powdered erythritol sweetener for topping.

Instructions: Preheat your oven to 350F 175C and grease a square baking dish. In a mixing bowl, combine almond flour, coconut flour, erythritol sweetener, baking powder, and salt. Add eggs, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix well until smooth. Fold in fresh cranberries and chopped walnuts into the batter. Pour the batter into the greased baking dish and spread it evenly. Sprinkle powdered erythritol sweetener over the top of the batter. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let it cool before slicing. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Talk About it Devan

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Enjoy the classic diner-style pancake experience without grains, gluten, or dairy. These Paleo pancakes are fluffy, delicious, and perfect for a gluten-free and grain-free breakfast.

Ingredients: 2 large eggs. 1 ripe banana. 1/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup almond milk. 1 tsp baking powder. 1 tsp vanilla extract. Pinch of salt. Coconut oil for cooking.

Instructions: In a blender, combine the ripe banana, almond flour, coconut flour, almond milk, eggs, baking powder, vanilla extract, and a pinch of salt. Blend until you have a smooth batter with no lumps. Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil to grease the surface. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread it into a circular shape if needed. Cook until bubbles form on the surface of the pancake, then flip it over and cook for another 1-2 minutes until golden brown. Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed. Serve the pancakes warm with your favorite toppings, such as fresh berries, maple syrup, or a dollop of coconut cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

Crochet Knit

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Indulge in the rich flavors of gingerbread, chocolate, and amaretto with this decadent tart. Perfect for holiday gatherings or special occasions, it's sure to impress!

Ingredients: 1 1/2 cups crushed gingerbread cookies. 1/4 cup melted butter. 1 cup heavy cream. 1 cup semisweet chocolate chips. 2 tablespoons amaretto liqueur. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. Whipped cream and chocolate shavings for garnish optional.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix the crushed gingerbread cookies and melted butter until well combined. Press the mixture into the bottom and up the sides of a tart pan. Bake the crust for 10 minutes, then remove from the oven and let it cool completely. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove the cream from the heat and stir in the chocolate chips until melted and smooth. Stir in the amaretto liqueur, ground cinnamon, and ground ginger until fully incorporated. Pour the chocolate mixture into the cooled tart crust. Refrigerate the tart for at least 2 hours or until set. Once set, garnish with whipped cream and chocolate shavings if desired. Slice and serve chilled.

Prep Time: 20 minutes

Cook Time: 10 minutes

Brian Ligthart

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These Halloween cupcakes with kiwi and strawberry are a fun and healthy snack that's great for parties or as a treat for kids. These cupcakes are tasty and good for you because they are made with whole wheat flour, almond flour, and natural sweeteners. Adding kiwis and strawberries makes them more interesting, and the Halloween-themed decorations make them perfect for the event.

Ingredients: 1 cup whole wheat flour. 1/2 cup almond flour. 1/2 cup natural sweetener e.g., honey or maple syrup. 1/4 cup unsweetened applesauce. 2 eggs. 1/4 cup Greek yogurt. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 kiwis, peeled and diced. 6-8 strawberries, diced. Green food coloring optional. Halloween-themed cupcake liners. Healthy Halloween-themed decorations e.g., ghost-shaped yogurt drops, or dark chocolate bats.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with Halloween-themed cupcake liners. In a mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, and salt. In another bowl, whisk together the natural sweetener, applesauce, eggs, and Greek yogurt until well combined. Slowly add the wet ingredients to the dry ingredients and mix until you have a smooth batter. If desired, add a few drops of green food coloring to the batter to achieve a spooky green color. Fold in the diced kiwis and strawberries into the batter. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack. Once cooled, decorate your healthy Halloween cupcakes with ghost-shaped yogurt drops or dark chocolate bats. Serve and enjoy your spooky and nutritious Halloween treat!

Prep Time: 15 minutes

Cook Time: 20 minutes

Paralysed

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In place of regular spaghetti, try this tasty and healthful Paleo ground beef and spaghetti squash recipe. It's a flavorful and Whole30 compliant dinner option that will satisfy your hunger.

Ingredients: 1 medium spaghetti squash. 1 pound ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 1 can 6 ounces tomato paste. 1 tablespoon olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 375F 190C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet and roast for about 30-40 minutes, or until the flesh easily shreds into spaghetti-like strands with a fork. While the squash is roasting, heat olive oil in a skillet over medium-high heat. Add diced onions and minced garlic, saut for about 2-3 minutes until they become translucent. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Stir in the diced tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 10-15 minutes to let the flavors meld. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Transfer the 'spaghetti' to a large serving bowl. Pour the ground beef and tomato sauce mixture over the spaghetti squash and toss to combine. Garnish with fresh basil leaves, if desired. Serve hot and enjoy your Paleo-friendly Whole30 dinner!

Prep Time: 15 minutes

Cook Time: 50 minutes

la sauce bornandine

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Savor this decadent and velvety chocolate coconut butter, ideal for slathering over your preferred Paleo-friendly treats. Made without refined sugar and using only wholesome ingredients, it's a delightful treat that fulfills your sweet tooth.

Ingredients: 2 cups unsweetened shredded coconut. 1/4 cup cocoa powder. 1/4 cup coconut oil, melted. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, blend the shredded coconut until it becomes a smooth paste, scraping down the sides as needed. Add cocoa powder, melted coconut oil, honey or maple syrup, vanilla extract, and a pinch of salt to the coconut paste. Blend until well combined and creamy. Transfer the chocolate coconut butter to a jar or airtight container. Store in the refrigerator for up to two weeks. Enjoy spread on fruit, toast, or as a dip!

Prep Time: 15 minutes

Cook Time: 0 minutes

Memphis Jewelry

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You can enjoy the classic flavors of Girl Scout Caramel DeLites in a vegan form. The healthy ingredients in these cookies are covered in dairy-free chocolate to make them taste great.

Ingredients: 1 cup medjool dates, pitted. 1 cup unsweetened shredded coconut. 1/4 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon sea salt. 1 cup dairy-free chocolate chips.

Instructions: In a food processor, blend dates, shredded coconut, almond flour, melted coconut oil, maple syrup, vanilla extract, and sea salt until a sticky dough forms. Roll the dough into small balls and flatten them to form cookies. Place them on a baking sheet lined with parchment paper. Place the cookies in the freezer for about 15-20 minutes to firm up. In the meantime, melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip each cookie into the melted chocolate until fully coated, then place them back on the parchment paper. Drizzle any remaining chocolate over the top of the cookies for decoration. Place the cookies back in the freezer for about 10-15 minutes to allow the chocolate to set. Store in an airtight container in the refrigerator for up to one week.

Prep Time: 30 minutes

Cook Time: 0 minutes

Holly Grove Dance

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Savor the rich and delicious Chocolate Golden Honeycomb Cake from The Polka Dotter. The crunchy honeycomb on top of this rich and moist chocolate cake creates a lovely textural contrast. This dessert is ideal for any occasion and will leave your guests hankering after more.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter. 3/4 cup whole milk. 2 large eggs. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup honey. 1/4 cup corn syrup. 1 1/2 tsp baking soda for honeycomb. 1 1/2 cups semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. Grease and line a 9-inch round cake pan with parchment paper. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate large bowl, cream together the granulated sugar, brown sugar, and unsalted butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry mixture. Pour the cake batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the honeycomb by heating the honey and corn syrup in a saucepan over medium heat. Once it starts to boil, stir in the baking soda and remove from heat. Pour the hot honey mixture onto a parchment-lined baking sheet and let it cool and harden. Once hardened, break it into small pieces. When the cake is done, remove it from the oven and let it cool completely in the pan. Melt the semi-sweet chocolate chips in a microwave or using a double boiler, and drizzle it over the cooled cake. Sprinkle the honeycomb pieces on top of the chocolate drizzle. Serve and enjoy your Chocolate Golden Honeycomb Cake!

Brian Ligthart