SSBU Count

BC Stugo - Envious of the Clouds - Nurses Caregivers - Monsur Mansoor - arquitectura con mangas

[ssbucount]

This recipe has both crunchy pretzels and tender chicken. It is served on top of fresh salad greens that have been tossed in a sour mustard vinaigrette.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup crushed pretzels. 1/4 cup grated Parmesan cheese. 1 teaspoon dried thyme. Salt and pepper to taste. 3 tablespoons Dijon mustard. 2 tablespoons honey. 2 tablespoons apple cider vinegar. 1/4 cup olive oil. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup crumbled feta cheese.

Instructions: Warm the oven up to 190C 375F. Break up the pretzels and mix them with Parmesan cheese, thyme, salt, and pepper in a shallow dish. Put Dijon mustard on each chicken breast and rub it on. Coat the chicken in the pretzel mixture and press it down gently to make it stick. Line a baking sheet with parchment paper and put the chicken breasts on it. Put it in the oven and bake for 25 to 30 minutes, or until the chicken is done and the crust is golden brown. To make the vinaigrette, mix honey, apple cider vinegar, and olive oil in a small bowl with a whisk. Mix salad greens, cherry tomatoes, and red onion with vinaigrette in a large bowl. Put cooked chicken slices on top of the salad. Add crumbled feta cheese on top. Serve right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

OS Komen

[ssbucount]

People love this Savory Spinach Artichoke Dip, which is great for holiday parties or any other event. It tastes great, is creamy and cheesy, and everyone will love it!

Ingredients: 1 cup chopped spinach. 1 cup canned artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup sour cream. 1/2 cup mayonnaise. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine chopped spinach, chopped artichoke hearts, mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, minced garlic, salt, and pepper. Transfer the mixture to a baking dish. Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top. Serve hot with your favorite crackers or sliced baguette.

Prep Time: 10 minutes

Cook Time: 25 minutes

Green Island Painting

[ssbucount]

Savor these fluffy and flavorful Paleo Pumpkin Pancakes, ideal for a cosy fall morning breakfast. Packed with warm flavors of pumpkin pie spice, these are free of gluten.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 2 tsp pumpkin pie spice. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup canned pumpkin puree. 3 large eggs. 1/4 cup almond milk. 2 tbsp maple syrup Paleo-friendly. 1 tsp vanilla extract. Coconut oil for cooking.

Instructions: In a mixing bowl, combine almond flour, coconut flour, pumpkin pie spice, baking soda, and salt. In another bowl, whisk together the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Heat a skillet over medium heat and add a little coconut oil to grease the surface. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through. Serve hot with your favorite Paleo-friendly toppings, such as berries, chopped nuts, or a drizzle of pure maple syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

Candy Ninsonu

[ssbucount]

Indulge in the flavors of a classic apple pie in a refreshing smoothie form. This Vegan Apple Pie Smoothie is creamy, spiced, and bursting with apple goodness. It's perfect for breakfast or a healthy snack, providing a nutritious boost to your day.

Ingredients: 1 cup unsweetened almond milk. 1 large apple, cored and chopped. 1/2 cup rolled oats. 1 tablespoon maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. 1 tablespoon almond butter. Handful of ice cubes.

Instructions: In a blender, combine almond milk, chopped apple, rolled oats, maple syrup, cinnamon, nutmeg, vanilla extract, almond butter, and ice cubes. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency. Taste and adjust sweetness or spice levels if desired. Pour into glasses and serve immediately, garnished with a sprinkle of cinnamon if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

Mrs. Cadys Classroom

[ssbucount]

A tasty and healthful Paleo substitute for regular mashed potatoes. This herb- and garlic-infused creamy cauliflower mash is the ideal side dish for a Paleo diet.

Ingredients: 1 head of cauliflower, cut into florets. 3 cloves of garlic, minced. 2 tablespoons olive oil. 1/4 cup coconut milk. 1 teaspoon dried rosemary. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Place the cauliflower florets and minced garlic in a slow cooker. Drizzle olive oil over the cauliflower and garlic, then season with salt, pepper, rosemary, and thyme. Cover the slow cooker and cook on low for 4-5 hours, or until the cauliflower is tender. Using a potato masher or immersion blender, mash the cooked cauliflower until smooth. Stir in the coconut milk to achieve the desired creamy consistency. Adjust the seasoning with additional salt and pepper if needed. Serve the Paleo Slow Cooker Garlic Herb Mashed Cauliflower as a side dish for your Paleo meal.

Prep Time: 10 minutes

Cook Time: 240 minutes

Hobbelpaard

[ssbucount]

A stunning and delicious vanilla crepe cake that's perfect for special occasions, like birthdays! Layers of thin, delicate crepes are stacked with sweet vanilla whipped cream for a delightful treat.

Ingredients: 2 cups all-purpose flour. 4 large eggs. 2 cups whole milk. 1/4 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. Fresh berries for garnish optional.

Instructions: In a blender, combine the flour, eggs, milk, granulated sugar, melted butter, vanilla extract, and salt. Blend until smooth, about 30 seconds. Let the batter rest for 30 minutes at room temperature. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the skillet with butter or cooking spray. Pour 1/4 cup of the crepe batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes, or until the edges start to lift and the crepe is lightly golden. Flip the crepe and cook for another 1-2 minutes on the other side. Repeat with the remaining batter, stacking the cooked crepes on a plate and covering them with a clean kitchen towel to keep them warm. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. To assemble the crepe cake, place one crepe on a serving plate and spread a thin layer of whipped cream on top. Repeat this process, stacking the crepes and spreading whipped cream between each layer until you've used all the crepes. Chill the crepe cake in the refrigerator for at least 2 hours to set. Before serving, garnish the top of the cake with fresh berries if desired. Slice and enjoy your delicious vanilla crepe cake!

Prep Time: 30 minutes

Cook Time: 30 minutes

AMT DESIGN

[ssbucount]

This recipe, a Paleo take on the traditional crispy chicken sandwich, makes a grain-free crust with arrowroot powder and almond flour. The chicken is expertly air-fried, resulting in a crispy exterior and juicy, tender meat. Serving it with Paleo-friendly condiments and fresh veggies makes for a filling and healthy dinner.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup almond flour. 2 tablespoons arrowroot powder. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 2 large eggs. Coconut oil or ghee for greasing. Lettuce leaves for serving. Sliced tomatoes for serving. Sliced red onion for serving. Paleo-friendly mayonnaise for serving. Paleo-friendly ketchup for serving. Cassava flour or almond flour for coating optional, for a thicker crust.

Instructions: Set the temperature of your air fryer to 375F 190C. Almond flour, arrowroot powder, paprika, onion and garlic powder, sea salt, and black pepper should all be combined in a small bowl. Beat the eggs in a separate bowl. Coat the chicken breasts in almond flour or cassava flour first if you like a thicker crust. Coat each chicken breast evenly with the almond flour mixture after dipping it into the beaten eggs and letting any excess drip off. To keep it from sticking, grease the air fryer basket with ghee or coconut oil. Cook the coated chicken breasts in the air fryer basket for 20 to 25 minutes, or until the chicken is cooked through and the crust is crispy, making sure they do not touch. To ensure even browning, flip them halfway through the cooking process. Place the cooked chicken breast and lettuce leaves on a plate to assemble your Paleo chicken sandwich. Add sliced tomatoes and red onion on top. Cover the other half of the lettuce leaves with Paleo-friendly ketchup and mayonnaise, and stack them atop the chicken to form a sandwich. Serve your Whole30-compliant Paleo Air Fryer Crispy Chicken Sandwich alongside your preferred Paleo-friendly side dish or sweet potato fries. Savor your tasty and nutritious Paleo chicken sandwich!

Prep Time: 15 minutes

Cook Time: 25 minutes

EVF News and Blog

[ssbucount]

These Baked Chia Pumpkin Pie Donuts are the perfect healthy snack for Fall. They are vegan and full of warm, comforting flavors that will satisfy your cravings without the guilt. Plus, the chia seeds add a nutritional boost to these tasty treats!

Ingredients: 1 cup canned pumpkin puree. 1/4 cup maple syrup. 1/4 cup almond milk. 2 tablespoons chia seeds. 1 teaspoon vanilla extract. 1 1/2 cups whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon allspice. 1/4 teaspoon cloves. Pinch of salt.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the pureed pumpkin, almond milk, chia seeds, maple syrup, and vanilla extract in a bowl. To give the chia seeds time to absorb some liquid, let it sit for five minutes. Mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, and a small amount of salt in a separate bowl. Mixing until just combined, add the wet ingredients to the dry ingredients. Take care not to blend too much. Pour the batter into each of the donut pan's cavities, filling them about two thirds of the way. When a toothpick is inserted into a donut, it should come out clean after baking for 12 to 15 minutes in a preheated oven. The donuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling. You have the option to top the donuts with a basic glaze consisting of powdered sugar and a small amount of almond milk after they have cooled completely. Savor the delicious and healthful Baked Chia Pumpkin Pie Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Southern Trinity Anglican Church

[ssbucount]

This vegan spice cake is easy to make and tastes great. It has great spices, is very moist, and doesn't have any dairy or eggs in it at all.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup brown sugar. 2 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 cup unsweetened applesauce. 1 cup unsweetened almond milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup chopped walnuts or pecans optional.

Instructions: Start by heating the oven to 350F 175C. A 9x13-inch baking pan should be greased and floured. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl with a whisk. Put the almond milk, vanilla extract, vegetable oil, and apple cider vinegar in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together until they are just mixed. If you want to, fold in the chopped nuts. When the baking pan is ready, pour the batter in and spread it out evenly. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take the pan out of the oven and let it cool for 10 minutes before moving it to a wire rack to cool all the way through.

Prep Time: 15 minutes

Cook Time: 35 minutes

Funny Aladdin

[ssbucount]

A comforting and hearty soup featuring tender chicken, vegetables, and fluffy dumplings, simmered in a flavorful broth.

Ingredients: 1 whole chicken about 3-4 pounds, cut into pieces. 2 quarts water. 3 carrots, peeled and chopped. 3 celery stalks, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste. 1 cup all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup milk. 2 tablespoons melted butter.

Instructions: Chicken pieces, water, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper should all be put in a large pot. Once it starts to boil, lower the heat and let it cook for an hour to an hour and a half, until the chicken is soft and cooked all the way through. Take the chicken out of the pot and shred the meat. Throw away the skin and bones. Put the chicken shreds back into the pot. Put flour, baking powder, and salt in a bowl and mix them together. To make a dough, add the milk and melted butter and mix them together. Spoon chunks of the dough into the soup that is already simmering. Put the lid on and cook for 10 minutes, or until the dumplings are full and puffy. Check the seasoning and make changes if needed. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 20 minutes

Cook Time: 90 minutes

IAA

[ssbucount]

These gluten-free raw paleo coconut maca maca roons are a delightful treat that's suitable for raw, vegan, and gluten-free diets. They are packed with the goodness of coconut and maca powder, making them a nutritious and delicious snack option.

Ingredients: 1 cup shredded coconut. 1/2 cup almond flour. 2 tablespoons maca powder. 2 tablespoons maple syrup or agave nectar. 2 tablespoons coconut oil melted. 1/2 teaspoon vanilla extract. Pinch of salt. Optional: shredded coconut for rolling.

Instructions: Shred the coconut, add the almond flour, and mix in the maca powder in a bowl. Melt the coconut oil and add it to the dry ingredients. Then add the vanilla extract and a pinch of salt. Mix everything together well. With your hands, form the mixture into small balls or roons that are easy to eat. You can roll them in shredded coconut if you want to add more texture and flavor. Put the roons on a plate or tray lined with parchment paper. Then, put them in the fridge for about 30 minutes to make them firm. Enjoy your gluten-free raw paleo coconut maca maca roons while they're cold! Put any leftovers in a container that won't let air in and put it in the fridge.

Prep Time: 15 minutes

Cook Time: 0 minutes

Westside Master Recyclers

[ssbucount]

These delicious tacos are a quick and easy meal that the whole family will love. They're perfect for a weeknight dinner or a casual gathering with friends.

Ingredients: 1 lb ground beef or ground turkey. 1 packet taco seasoning mix. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced onions. 1/2 cup shredded cheddar cheese. 8 small taco shells. Sour cream and salsa for topping.

Instructions: Put the ground beef or turkey in a pan and cook it over medium-low heat until it turns brown. Get rid of any extra fat. Follow the directions on the package for seasoning the meat after adding the taco seasoning mix. Follow the directions on the package to warm the taco shells up in the oven. The meat should be put into each taco shell. Sprinkle diced tomatoes, onions, lettuce, and cheddar cheese on top. For each taco, put some sour cream and salsa on top of it. Serve right away, and enjoy your tasty tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

David Dyason

[ssbucount]

This citrus and herb roast chicken only takes one pan to make and tastes great. When you mix fragrant herbs, tangy citrus, and juicy chicken, you get a delicious meal that's great for any event.

Ingredients: 1 whole chicken, about 3-4 pounds. 1 lemon, thinly sliced. 1 orange, thinly sliced. 4 cloves garlic, minced. 2 tablespoons olive oil. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. 2 teaspoons dried oregano. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Place the lemon and orange slices on the bottom of a roasting pan. In a small bowl, mix together the minced garlic, olive oil, dried thyme, dried rosemary, dried oregano, salt, and pepper. Pat the chicken dry with paper towels and rub the herb mixture all over the chicken, including under the skin. Place the chicken on top of the citrus slices in the roasting pan. Roast the chicken in the preheated oven for about 1 hour or until the internal temperature reaches 165F 75C and the juices run clear. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the roast chicken with the citrus slices and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

7 Red Team

[ssbucount]

This Heirloom Tomato and Mozzarella Tart is a delightful way to showcase the vibrant flavors of summer. The combination of sweet heirloom tomatoes, creamy mozzarella, and fragrant basil, all atop a flaky puff pastry crust, creates a savory tart that's perfect for any occasion. Finished with a drizzle of balsamic glaze, it's a simple yet elegant dish that's sure to impress.

Ingredients: 1 sheet puff pastry. 2 large heirloom tomatoes, thinly sliced. 1 ball fresh mozzarella, thinly sliced. 1/4 cup basil leaves, chiffonade. 2 tablespoons olive oil. Salt and pepper to taste. Balsamic glaze for drizzling.

Instructions: Preheat oven to 400F 200C. Place the puff pastry sheet on a baking sheet lined with parchment paper. Arrange the tomato and mozzarella slices on top of the puff pastry, alternating them in an overlapping pattern. Sprinkle basil chiffonade over the tomatoes and mozzarella. Drizzle olive oil evenly over the tart. Season with salt and pepper to taste. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is melted and bubbly. Remove from the oven and let cool slightly before slicing. Drizzle balsamic glaze over the tart slices before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Eusko-lorak

[ssbucount]

A tasty and healthy salad with toasted almonds, cranberries, kale, and Brussels sprouts mixed together with a tangy dressing.

Ingredients: 4 cups kale leaves, stems removed and chopped. 1 cup Brussels sprouts, thinly sliced. 1/2 cup dried cranberries. 1/2 cup toasted almonds. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Put the chopped kale and sliced Brussels sprouts in a large salad bowl. Put the honey, lemon juice, salt, and pepper in a small bowl and mix them together with a whisk. Put the dressing on top of the kale and Brussels sprouts, and then toss the greens to cover them all. Add the toasted almonds and dried cranberries to the salad and toss it again to mix everything together. Finally, add the grated Parmesan cheese on top of the salad to finish it off. Enjoy your delicious Kale and Brussels Sprout Salad right away!

Prep Time: 15 minutes

Cook Time: 0 minutes

RuthRolandResonance

[ssbucount]

A traditional burger with linsenbratlingen that can be served as a main dish with side dishes or as a salad. On top of the spicy Linsenbratlinge are fresh vegetables and a spicy sauce. The whole thing is served in a crunchy bun.

Ingredients: 200g Linsenbratlinge. 4 Burgerbrtchen. 4 Bltter Eisbergsalat. 4 Scheiben Tomaten. 4 Scheiben rote Zwiebeln. 4 Scheiben Kse nach Wahl. 4 Esslffel Mayonnaise. 4 Esslffel Ketchup. Salz und Pfeffer nach Geschmack. 1 Esslffel l.

Instructions: Die Linsenbratlinge nach Packungsanweisung in einer Pfanne braten und warmhalten. Die Burgerbrtchen halbieren und leicht toasten. Fr die Sauce: Mayonnaise und Ketchup vermengen, mit Salz und Pfeffer abschmecken. Die untere Hlfte der Burgerbrtchen mit der Sauce bestreichen. Auf jede untere Hlfte einen Blatt Eisbergsalat, eine Scheibe Tomate und eine Scheibe rote Zwiebel legen. Die gebratenen Linsenbratlinge auf die Gemseschicht legen und jeweils mit einer Scheibe Kse bedecken. Die obere Hlfte der Burgerbrtchen ebenfalls mit Sauce bestreichen und auf die Burger legen. Die Linsenbratlinge Burger servieren, gerne mit Semmelkndeln oder als Beilage zu Salat. Genieen!

Prep Time: 15 minutes

Cook Time: 15 minutes

Kneads Therapy

[ssbucount]

These Keto Apple Pie Energy Bites are a delicious and healthy snack that tastes just like apple pie! Packed with nutritious ingredients and sweetened with a keto-friendly sweetener, they are perfect for satisfying your sweet cravings while sticking to your keto diet. They are also gluten-free, vegan, and easy to make.

Ingredients: 1 cup almonds, finely ground. 1 cup unsweetened shredded coconut. 1/2 cup almond butter. 1/4 cup coconut oil, melted. 1/4 cup keto-friendly sweetener e.g., erythritol or monk fruit. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/2 cup dried apple, finely chopped.

Instructions: In a large bowl, mix together ground almonds, shredded coconut, almond butter, melted coconut oil, keto-friendly sweetener, cinnamon, and nutmeg until well combined. Fold in the dried apple until evenly distributed throughout the mixture. Using your hands, roll the mixture into bite-sized balls and place them on a parchment-lined baking sheet. Chill the energy bites in the refrigerator for at least 30 minutes to firm up. Once chilled, store the energy bites in an airtight container in the refrigerator for up to one week.

Prep Time: 15 minutes

Cook Time: 0 minutes

SKYWOLF GAME STUDIOS