tiki disco

[tikidisco]

These spicy tuna and avocado cucumber sushi bites are a delightful twist on traditional sushi rolls. They are easy to make and perfect for a light lunch or appetizer.

Ingredients: 1 cup sushi rice, cooked. 2 tablespoons rice vinegar. 1 tablespoon sugar. 1/2 teaspoon salt. 1/2 cucumber, thinly sliced lengthwise. 1 avocado, sliced. 1 can tuna, drained. 2 tablespoons mayonnaise. 1 tablespoon sriracha sauce. 2 sheets nori seaweed, cut into thin strips. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: In a bowl, mix rice vinegar, sugar, and salt. Stir until sugar dissolves. Add cooked sushi rice to the vinegar mixture. Mix well to combine. Place a cucumber slice on a clean surface. Top with a spoonful of seasoned rice. Add a slice of avocado on top of the rice. In another bowl, mix drained tuna, mayonnaise, and sriracha sauce until well combined. Place a spoonful of spicy tuna mixture on top of the avocado. Gently roll the cucumber slice into a tight spiral. Secure with a strip of nori seaweed. Repeat with remaining ingredients. Serve sushi bites with soy sauce, pickled ginger, and wasabi.

Toby

[tikidisco]

Carrots, pineapple, and ginger give this Sweet Carrot Zinger Smoothie a lot of bright flavors. It's a cool and energizing drink that's great for getting you going in the morning or in the middle of the day. It's also vegan and full of good things for you.

Ingredients: 2 large carrots, peeled and chopped. 1 frozen banana, peeled and chopped. 1 cup fresh pineapple chunks. 1-inch piece of fresh ginger, peeled and chopped. 1 cup unsweetened almond milk. 1 tablespoon flaxseeds optional. 1 tablespoon maple syrup or agave syrup optional.

Instructions: In a blender, combine chopped carrots, frozen banana, pineapple chunks, chopped ginger, and almond milk. Blend until smooth and creamy. If desired, add flaxseeds and sweetener of choice maple syrup or agave syrup and blend again until well combined. Pour into glasses and serve immediately. Enjoy the refreshing Sweet Carrot Zinger Smoothie!

Isabella Novak

[tikidisco]

These Cashew Carrot Ginger Noodles are a delicious and nutritious vegan dish packed with flavors. The combination of crunchy carrots, creamy cashews, and zesty ginger makes for a satisfying meal that's perfect for lunch or dinner. Plus, it comes together quickly, making it ideal for busy weeknights!

Ingredients: 200g rice noodles. 2 large carrots, julienned. 1 cup cashews, roughly chopped. 3 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 3 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon lime juice. 1 tablespoon sriracha sauce optional. 2 green onions, sliced for garnish. Handful of fresh cilantro, chopped for garnish.

Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. Put sesame oil in a large pan and heat it over medium-low heat. Add the grated ginger and minced garlic. Saut for one to two minutes, until the smell is nice. To the pan, add chopped cashews and carrots that have been julienned. Stir every now and then for 3 to 4 minutes. Mix soy sauce, maple syrup, rice vinegar, lime juice, and sriracha sauce if using in a small bowl with a whisk. Add the sauce to the skillet with the cashews and carrots. Mix everything together, and cook for another two to three minutes. When you add the cooked rice noodles to the pan, stir everything together until it's all hot. Cut up some green onions and cilantro and sprinkle them on top after taking it off the heat. Enjoy while hot!

Charles Cooks

[tikidisco]

This Broccoli Ramen Salad with Peanut Dressing is a delightful blend of crunchy vegetables, savory ramen noodles, and a creamy peanut dressing. It's a perfect side dish for any occasion or a satisfying lunch on its own.

Ingredients: 2 cups broccoli florets. 2 packs of ramen noodles, crushed. 1/2 cup shredded carrots. 1/4 cup sliced green onions. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. For Dressing:. 1/4 cup peanut butter. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 clove garlic, minced. 1 teaspoon grated ginger. 2 tablespoons water. Sesame seeds and lime wedges for garnish.

Instructions: Blanch the broccoli florets in boiling water for 2 minutes, then immediately transfer to an ice bath to cool. Drain and set aside. In a large mixing bowl, combine the crushed ramen noodles, shredded carrots, sliced green onions, chopped cilantro, and chopped peanuts. In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and water to make the dressing. Pour the peanut dressing over the ramen noodle mixture and toss until everything is well coated. Add the blanched broccoli florets and toss again. Garnish the salad with sesame seeds and lime wedges. Serve immediately and enjoy!

Evan

[tikidisco]

Indulge in a guilt-free breakfast treat with these keto-friendly Dirty Blondie Pancakes. Loaded with sugar-free chocolate chips and optional nuts, these fluffy pancakes are a delightful twist on the classic blondie dessert.

Ingredients: 1 cup almond flour. 2 tbsp coconut flour. 2 tbsp granulated erythritol sweetener. 1 tsp baking powder. Pinch of salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tbsp melted butter or coconut oil. 1/2 tsp vanilla extract. 1/4 cup Lily's sugar-free chocolate chips. 1/4 cup chopped pecans or walnuts, optional. Sugar-free maple syrup, for serving.

Instructions: In a mixing bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt. Add eggs, almond milk, melted butter or coconut oil, and vanilla extract. Stir until smooth batter forms. Fold in chocolate chips and chopped nuts, if using. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet to form a pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with remaining batter. Stack the cooked pancakes on a serving plate, layering with sugar-free maple syrup between each pancake. Serve the pancake stack warm, topped with additional chocolate chips and nuts if desired. Enjoy your keto Dirty Blondie Pancake Stack!

Adrian

[tikidisco]

These Easy Zucchini Brownies are a healthier twist on the classic dessert, with the addition of shredded zucchini for extra moisture and nutrients. They are moist, chocolatey, and perfect for satisfying your sweet cravings while sneaking in some veggies!

Ingredients: 1 cup shredded zucchini. 1/2 cup unsweetened applesauce. 1/3 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup brown sugar. 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix shredded zucchini, applesauce, coconut oil, vanilla extract, and brown sugar until well combined. Add flour, cocoa powder, baking powder, and salt to the wet ingredients mixture. Stir until just combined. Fold in chocolate chips. Pour the batter into a greased 8x8 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely before cutting into squares.

Aden C

[tikidisco]

These keto hamburger buns are great for people on the ketogenic diet because they are low in carbs. They are simple to make and taste great instead of regular high-carb buns.

Ingredients: 1 cup almond flour. 2 tbsp psyllium husk powder. 1 tsp baking powder. 1/4 tsp sea salt. 2 large eggs. 1/4 cup melted butter. Sesame seeds optional, for topping.

Instructions: Warm the oven up to 175F 350C. Add psyllium husk powder, baking powder, and sea salt to a bowl and mix them together. Melt the butter and add it to the dry ingredients. Mix everything together well. Make four balls out of the dough and shape each one into a bun. Put the buns on a baking sheet that has parchment paper on it. Possible: Put sesame seeds on top of the buns. Bake for 25 to 30 minutes, or until the top is golden. Let the buns cool down before cutting them up and using them for hamburgers.

Angelina C

[tikidisco]

Harley Reeves

[tikidisco]

A refreshing and nutritious quinoa and vegetable couscous salad with a zesty lemon-cumin dressing. Perfect for a light and healthy meal or as a side dish for picnics and gatherings.

Ingredients: 1 cup quinoa. 1 1/2 cups vegetable broth. 1 cup couscous. 2 cups water. 1 cup diced bell peppers assorted colors. 1 cup diced cucumber. 1/2 cup diced red onion. 1/2 cup chopped fresh parsley. 1/4 cup lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Run cold water over the quinoa and let it drain well. Bring the vegetable broth to a boil in a medium-sized saucepan. Turn the heat down to low, add the quinoa, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Take it off the heat and cover it for 5 minutes. Use a fork to fluff it up. Bring 2 cups of water to a boil in a different pan. Take it off the heat, add the couscous, and stir it in. Cover it and let it sit for 5 minutes. Use a fork to fluff the rice to separate the grains. Cook the couscous and quinoa and then add the diced bell peppers, cucumber, red onion, and chopped parsley to a large bowl. Mix the olive oil, ground cumin, salt, and pepper with a whisk in a small bowl. Add the dressing to the couscous and mix it all together by tossing it. Put it in the fridge for at least an hour before you serve it so the flavors can mix. You can eat the quinoa and vegetable couscous cold as a light meal or as a side dish. Have fun!

Elisa C