Thitpoulsen

Auckland Website Designer - Certificate Of Global Studies - Carrick Academy D and T - The Spiritbox - Bushel of Bees

[thitpoulsen]

A delicious and comforting keto-friendly twist on the classic gingerbread latte, perfect for satisfying your cravings during the holiday season or any time you want a cozy beverage without the excess carbs.

Ingredients: 1 cup unsweetened almond milk. 1 tablespoon heavy cream. 1 tablespoon keto-friendly sweetener such as erythritol or stevia. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1/2 teaspoon vanilla extract. 1-2 shots espresso or 1/2 cup strong brewed coffee.

Instructions: With the heat on medium, warm the heavy cream and almond milk in a small saucepan. Do not let it boil. Add a sweetener that is good for ketones, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and vanilla extract. Keep heating it up and stirring it every now and then until it's hot and well mixed. You can make espresso or strong coffee separately. Put the coffee or espresso that has been brewed into a mug. Mix the spices with the almond milk and pour it over the coffee. Mix everything together slowly. If you want, you can add whipped cream and a sprinkle of cinnamon or nutmeg on top. Have fun with your Keto Gingerbread Latte!

Prep Time: 5 minutes

Cook Time: 5 minutes

Accidental Player

[thitpoulsen]

A refreshing and flavorful salad featuring a homemade strawberry balsamic vinaigrette dressing, perfect for a light and delicious meal.

Ingredients: 1 cup fresh strawberries, hulled and sliced. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. 6 cups mixed salad greens. 1/4 cup crumbled feta cheese. 1/4 cup chopped pecans. 1/4 cup red onion, thinly sliced.

Instructions: Fresh strawberries, balsamic vinegar, olive oil, honey, salt, and pepper should all be put into a blender. Mix everything together until it's smooth. Toss the chopped pecans, crumbled feta cheese, and thinly sliced red onion in a large salad bowl. Pour the strawberry balsamic vinaigrette over the salad and toss it around a few times to coat it all. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Routakorpi

[thitpoulsen]

Sesame Mochi is a Japanese rice cake made with mochiko sweet rice flour, tahini, and toasted sesame seeds. It is tasty and chewy. It tastes great as a snack or dessert and has a great nutty flavor.

Ingredients: 1 1/2 cups mochiko sweet rice flour. 1/2 cup sugar. 1/4 teaspoon salt. 1/2 cup tahini. 1/4 cup sesame seeds, toasted.

Instructions: Turn on the oven and heat it up to 350F 180C. Mix the mochiko, sugar, and salt together in a bowl. Put in the tahini and mix it well. Add the toasted sesame seeds and mix them in. Put the mix into an 8-inch 20 cm square baking pan that has been greased and smooth the top. Put it in the oven for thirty to fifty minutes, or until it turns golden brown. Let cool all the way down before cutting into squares.

Prep Time: 10 minutes

Cook Time: 35 minutes

Rga Bicester

[thitpoulsen]

Enjoy a traditional American burger with a special burger sauce, juicy beef patties, and cheese that melts in your mouth. Great for a barbecue in the backyard or dinner during the week.

Ingredients: 1 lb ground beef. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. 4 slices of American cheese. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 cup shredded lettuce. 1 tomato, sliced. 1/2 onion, sliced. 4 pickle slices.

Instructions: Preheat grill to medium-high heat. Divide ground beef into 4 equal portions and shape them into burger patties. Season with salt and black pepper. Grill the burger patties for 4-5 minutes per side for medium-rare or until desired doneness is achieved. During the last minute of cooking, add a slice of American cheese to each patty and let it melt. While the burgers are grilling, toast the burger buns on the grill for about 1 minute, until lightly browned. In a small bowl, mix mayonnaise and ketchup to make the burger sauce. Assemble the burgers by spreading the burger sauce on the bottom half of each bun. Place a lettuce leaf on top, followed by a burger patty with melted cheese. Add tomato slices, onion slices, and a pickle slice. Top with the other half of the bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Krishna Melnattur

[thitpoulsen]

A delicious sauce made of garlic, butter, mushrooms, and spinach takes this simple spaghetti dish to the next level. It's a quick and tasty dinner that's great for busy weeknights or cozy nights in.

Ingredients: 8 oz spaghetti noodles. 4 tbsp butter. 4 cloves garlic, minced. 8 oz mushrooms, sliced. 2 cups spinach leaves. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook the spaghetti noodles until they are al dente. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Put mushrooms slices in the pan and cook them for about 5 to 7 minutes, until they start to give off their juices and turn golden brown. Toss in the spinach leaves and cook for about two minutes, until they wilt. Add pepper and salt to taste. Toss the cooked spaghetti with the garlic mushroom spinach sauce in the pan after adding it. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

Serve Our Vets

[thitpoulsen]

Enjoy the flavors of your favorite takeout with this easy slow cooker cashew chicken recipe. Tender chicken, crunchy cashews, and colorful veggies are cooked in a savory-sweet sauce, perfect for a cozy Sunday meal.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/2 cup soy sauce. 1/4 cup hoisin sauce. 1/4 cup honey. 3 cloves garlic, minced. 1 tsp ginger, minced. 1/2 cup cashews. 1 bell pepper, sliced. 1 onion, sliced. 2 tbsp cornstarch. 2 tbsp water. Cooked rice, for serving. Green onions, chopped, for garnish.

Instructions: In a slow cooker, combine soy sauce, hoisin sauce, honey, garlic, and ginger. Add chicken, cashews, bell pepper, and onion. Stir to coat chicken and vegetables with sauce. Cover and cook on low for 4-5 hours or until chicken is cooked through. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the slow cooker, stirring well to combine. Cover and cook on high for an additional 30 minutes or until the sauce has thickened. Serve over cooked rice, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 4.5

Duddingston field

[thitpoulsen]

Lettuce wrap recipes are a versatile and healthy option for a satisfying meal or snack. These recipes feature a flavorful and savory filling wrapped in crisp and refreshing lettuce leaves. With endless variations and customizable toppings, lettuce wraps are perfect for a keto-friendly lifestyle. Try these delicious and easy-to-make recipes for a satisfying meal anytime!

Ingredients: 1 lb ground beef or turkey. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper, to taste. 1 head iceberg or butter lettuce, leaves separated. Optional toppings: diced tomatoes, shredded cheese, avocado slices, sour cream, salsa, etc..

Instructions: Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, and saut until softened, about 2-3 minutes. Add the ground beef or turkey to the skillet, breaking it apart with a spoon, and cook until browned and cooked through. Stir in the diced bell pepper and zucchini, and cook for another 2-3 minutes until softened. Season the mixture with ground cumin, paprika, chili powder, salt, and pepper. Stir well to combine. Remove the skillet from heat and let the mixture cool slightly. To assemble the lettuce wraps, spoon the filling into individual lettuce leaves. Top each lettuce wrap with optional toppings such as diced tomatoes, shredded cheese, avocado slices, sour cream, salsa, etc. Serve immediately and enjoy these delicious and low-carb lettuce wrap recipes!

Prep Time: 15 minutes

Cook Time: 15 minutes

library nhs

[thitpoulsen]

This Grilled Whole Sea Bass with Prosciutto, Fennel, and Lemons is a delightful combination of flavors. The prosciutto adds a salty richness, the fennel provides a subtle anise flavor, and the lemons bring a zesty brightness to the succulent sea bass. Perfect for a summer barbecue or any seafood lover's feast.

Ingredients: 1 whole sea bass about 2-3 pounds, cleaned and scaled. 4 slices of prosciutto. 1 fennel bulb, thinly sliced. 2 lemons, sliced. 2 tablespoons olive oil. Salt and black pepper, to taste. Fresh herbs such as parsley or thyme, for garnish.

Instructions: Preheat the grill to medium-high heat. Season the sea bass inside and out with salt and black pepper. Place prosciutto slices on a cutting board and wrap them around the sea bass, securing with toothpicks if needed. In a bowl, toss fennel slices and lemon slices with olive oil, salt, and pepper. Stuff the sea bass cavity with the fennel and lemon mixture. Place the sea bass on the preheated grill and cook for 15-20 minutes, turning once, or until the fish is cooked through and easily flakes with a fork. During grilling, baste the sea bass with any remaining olive oil and juices from the fennel mixture. Once cooked, remove the sea bass from the grill and let it rest for a few minutes before serving. Garnish with fresh herbs and additional lemon slices if desired. Serve the grilled whole sea bass with prosciutto, fennel, and lemons hot off the grill.

Prep Time: 20 minutes

Cook Time: 20 minutes

Lecco Benessere

[thitpoulsen]

Khin's Kitchen offers a delicious, quick-to-prepare Korean beef bowl recipe. This tasty stir-fry is served over steamed rice with fresh vegetables on top and combines ground beef with a savory, slightly spicy sauce. Any day of the week would be ideal for this Asian-inspired dinner!

Ingredients: 1 lb ground beef. 1/4 cup soy sauce. 2 tbsp brown sugar. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tsp sesame oil. 1/2 tsp crushed red pepper flakes. 2 cups cooked rice. 1 cup sliced green onions. 1 cup shredded carrots. 1 cup broccoli florets. 2 tbsp vegetable oil.

Instructions: Combine the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and crushed red pepper flakes in a small bowl. In a big skillet, heat the vegetable oil over medium-high heat. When the ground beef is browned and crumbly, add it to the skillet and cook. Stir thoroughly after adding the sauce mixture to the cooked steak. To the skillet, add the broccoli florets, shredded carrots, and sliced green onions. Stir-fry the mixture for three to four minutes, or until the sauce has thickened and the vegetables are soft. Over cooked rice, serve the Korean beef mixture. If desired, garnish with more sesame seeds and green onions. Savor your bowl of Korean beef!

Prep Time: 15 minutes

Cook Time: 15 minutes

Cumo – cincinnati urban ministry outreach

[thitpoulsen]

These No Bake Triple Almond Breakfast Cookies are packed with almond flavor and provide a convenient and healthy paleo breakfast or snack. They are easy to prepare and require no baking, making them a perfect choice for busy mornings.

Ingredients: 1 cup almond butter. 1/2 cup almond flour. 1/4 cup honey. 1/4 cup chopped almonds. 2 tablespoons almond milk. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/4 cup shredded coconut optional, for topping.

Instructions: Almond butter, almond flour, honey, almond milk, chopped almonds, vanilla extract, cinnamon, and salt should all be combined in a mixing bowl. Blend until all components are thoroughly combined. Put parchment paper on one or more baking sheets or trays. Form the mixture into round cookies with your hands, then arrange them on the baking sheet that has been preheated. For added taste and texture, feel free to top each cookie with shredded coconut. To set, put the cookies in the fridge for at least half an hour. The cookies are ready to eat once they have solidified. Any leftovers should be refrigerated in an airtight container. These tasty and wholesome paleo-friendly breakfast or snack cookies are made with three almonds and require no baking.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mark Lakeman

[thitpoulsen]

Delicious and good for you Quinoa Peanut Butter Bars that don't have any gluten or dairy. These bars are a great snack or dessert because they are full of healthy ingredients.

Ingredients: 1 cup quinoa, cooked. 1 cup oats, gluten-free. 1/2 cup peanut butter. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 cup shredded coconut. 1/4 cup chopped nuts e.g., almonds or walnuts. 1/4 cup vegan chocolate chips. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a baking dish. Prepare the peanut butter, maple syrup, oats, vanilla extract, and cooked quinoa. Put them all in a large bowl and mix them together until they are well mixed. Shred the coconut, chop the nuts, add the vegan chocolate chips, and sprinkle a little salt on top. Spread the mixture out evenly in the baking dish that has been prepared and press it down firmly to make a smooth top. Put it in an oven that is already hot and bake it for 20 to 25 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool down completely before you cut it into bars. Once it's cool, cut it into bars of any size you like and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Nol­wenn Re­nard

[thitpoulsen]

These grilled chicken foil packets are a delicious and easy-to-make meal perfect for summer grilling. Packed with flavorful vegetables and juicy chicken breasts, they're a complete meal in one convenient packet. Plus, cleanup is a breeze!

Ingredients: 4 boneless, skinless chicken breasts. 2 cups baby potatoes, halved. 1 cup cherry tomatoes. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 1/4 cup olive oil. 4 cloves garlic, minced. 1 tablespoon Italian seasoning. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Preheat grill to medium-high heat. In a large bowl, combine olive oil, minced garlic, Italian seasoning, salt, and pepper. Add chicken breasts, baby potatoes, cherry tomatoes, yellow bell pepper, and zucchini to the bowl. Toss until evenly coated with the seasoning mixture. Place each chicken breast on a piece of aluminum foil. Divide the vegetable mixture evenly among the chicken breasts, placing them on top of each breast. Fold the edges of the foil over the chicken and vegetables to create a packet, sealing tightly. Grill the foil packets for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Carefully open the foil packets and garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

die bärchen fürs leben

[thitpoulsen]

A tasty vegan version of the traditional Italian Ricotta Pie, great for Easter or any other special event.

Ingredients: 1 14-ounce block of firm tofu, drained. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 pre-made vegan pie crust. 1/2 cup vegan mozzarella cheese, shredded. 1/4 cup fresh basil, chopped. 1/4 cup sun-dried tomatoes, chopped.

Instructions: Set the oven to 350F 175C and heat it up. Tofu, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper should all be put into a food processor. Mix until it's creamy and smooth. Spread out the tofu mixture in the pie crust that has already been made. On top of the tofu mix, sprinkle the vegan mozzarella cheese. Put the sun-dried tomatoes and chopped basil on top of the pie. 30 to 35 minutes, or until the pie is set and the crust is golden brown in a hot oven. Let the pie cool down for a few minutes before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 35 minutes

Sinclair Spotteds

[thitpoulsen]

These Paleo Slow Cooker Beef Short Ribs are incredibly tender and flavorful, making them the perfect comfort food for a Paleo-friendly diet. Slow-cooked with aromatic herbs and a savory broth, they are a satisfying and hearty dish.

Ingredients: 4 lbs beef short ribs. 2 tbsp coconut oil. 1 onion, chopped. 3 cloves garlic, minced. 1 cup beef broth. 1/4 cup coconut aminos. 1/4 cup apple cider vinegar. 2 tsp dried rosemary. 2 tsp dried thyme. 2 tsp dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Season the beef short ribs with salt and pepper. In a large skillet, heat coconut oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside. In the same skillet, add chopped onion and garlic. Saut until softened. Transfer the onion and garlic mixture to the slow cooker. Place the seared short ribs on top of the onion and garlic. In a mixing bowl, combine beef broth, coconut aminos, apple cider vinegar, dried rosemary, dried thyme, and dried oregano. Mix well. Pour the mixture over the short ribs in the slow cooker. Cover and cook on low heat for 6-8 hours or until the ribs are tender and falling off the bone. Serve the Paleo Slow Cooker Beef Short Ribs garnished with fresh parsley. Enjoy your delicious Paleo meal!

Prep Time: 20 minutes

Cook Time: 360 minutes

Gutai Art Association

[thitpoulsen]

This Shepherd's Pie in the crockpot is a hearty and comforting meal that's great for busy days. The slow cooker does all the work, so the flavors can come together perfectly. Everyone in the family loves it!

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 2 cups frozen mixed vegetables. 1 can 10.5 oz condensed cream of mushroom soup. 1 cup beef broth. Salt and pepper to taste. 4 cups mashed potatoes. 1 cup shredded cheddar cheese.

Instructions: In a skillet, brown ground beef with onion and garlic until beef is no longer pink. Drain excess fat. Transfer beef mixture to the slow cooker. Stir in frozen mixed vegetables, condensed cream of mushroom soup, beef broth, salt, and pepper. Spread mashed potatoes evenly over the top. Cover and cook on low for 6-8 hours or high for 3-4 hours. Sprinkle shredded cheddar cheese over the mashed potatoes during the last 30 minutes of cooking. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Nol­wenn Re­nard

[thitpoulsen]

Raw key lime tarts that are free of gluten are a tasty and refreshing dessert. Because they don't have nuts, they're great for people who have to watch what they eat. The creamy lime filling and the coconut crust together make a tasty treat.

Ingredients: 1 cup raw cashews. 1 cup unsweetened shredded coconut. 1/2 cup fresh key lime juice. 1/4 cup coconut oil. 1/4 cup pure maple syrup. 1 tsp vanilla extract. Pinch of salt. Zest of 2 key limes. Fresh key lime slices and shredded coconut for garnish.

Instructions: In a food processor, blend the raw cashews and shredded coconut until they become a fine, crumbly mixture. Add the fresh key lime juice, coconut oil, pure maple syrup, vanilla extract, and a pinch of salt to the food processor. Blend until the mixture becomes smooth and creamy. Line a muffin tin with parchment paper or silicone muffin cups for easy removal. Evenly distribute the lime tart mixture into the lined muffin cups, pressing it down firmly with the back of a spoon. Sprinkle the zest of key limes on top of each tart, gently pressing it into the mixture. Place the muffin tin in the freezer and let the tarts set for at least 2 hours, or until they are firm. Once the tarts are set, remove them from the muffin tin and garnish with fresh key lime slices and shredded coconut. Serve immediately and enjoy your gluten-free raw key lime tarts!

Prep Time: 20 minutes

Cook Time: 0 minutes

Raphael Escobar

[thitpoulsen]

A light and tasty salad that's great for a quick and healthy meal is made with shaved squash on top of creamy ricotta. When you mix fresh ingredients with a creamy dressing, the flavors and textures work well together.

Ingredients: 2 medium-sized zucchini. 2 medium-sized yellow squash. 1 cup ricotta cheese. 2 tablespoons olive oil. 1 tablespoon lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 1/4 cup fresh basil leaves, chopped. 1/4 cup pine nuts, toasted. 2 tablespoons grated Parmesan cheese.

Instructions: Using a mandoline or a sharp knife, thinly shave the zucchini and yellow squash into ribbons and place them in a large mixing bowl. In a separate bowl, combine the ricotta cheese, olive oil, lemon juice, minced garlic, salt, and pepper. Mix until you have a creamy dressing. Pour the creamy ricotta dressing over the shaved squash ribbons and gently toss to coat them evenly. Sprinkle the chopped fresh basil, toasted pine nuts, and grated Parmesan cheese over the salad. Serve immediately as a refreshing and creamy salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Certificate Of Global Studies