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With spinach, kale, avocado, chia seeds, and spirulina, this plant-based superfood smoothie is full of healthy foods. To get extra energy and important nutrients, this is a tasty and healthy way to do it.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 ripe avocado. 1/2 banana. 1 tbsp chia seeds. 1 tbsp hemp seeds. 1 tbsp almond butter. 1 tsp spirulina powder. 1 cup almond milk. 1/2 cup water. 1 tsp agave syrup optional, for sweetness. Ice cubes optional.

Instructions: Make sure to wash the spinach and kale leaves really well. Putting everything into a blender. If you need to, add more water to get the consistency you want. Blend until smooth and creamy. If you want, you can add more agave syrup to make it sweeter. Put the drink in a glass and add ice cubes if you want it colder. Have fun with your green smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Be Happy Cafe

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Hickory Smoked Pulled Pork is a barbecue classic, featuring a succulent pork shoulder rubbed with a flavorful spice blend and slow-smoked to perfection. Enjoy it piled high on buns with your favorite barbecue sauce.

Ingredients: 1 5-7 lbs pork shoulder or butt roast. 1/4 cup brown sugar. 2 tablespoons paprika. 1 tablespoon black pepper. 1 tablespoon salt. 1 tablespoon chili powder. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup hickory wood chips, soaked in water. Your favorite barbecue sauce. Buns, for serving.

Instructions: Get your smoker ready by heating it up to 107F 225C. Spices like chili powder, garlic powder, onion powder, cayenne pepper, brown sugar, and black pepper should all be mixed together in a bowl to make the dry rub. Use paper towels to dry the pork shoulder, and then rub the dry spice mixture all over the meat, making sure it's well covered. Add the wet hickory wood chips to the coals once the smoker is ready. The pork shoulder should be put on the smoker grates, and the lid should be closed. It should be smoked for about 1.5 hours per pound or until the internal temperature reaches 200F 93C. Take the pork shoulder out of the smoker and give it 20 minutes to rest. With two forks, shred the pork into strands of pulled pork. Put the pulled pork that has been smoked over hickory on buns and top them with your favorite barbecue sauce. Enjoy the smokey, tasty goodness of this traditional pulled pork made with hickory wood!

Prep Time: 20 minutes

Cook Time: 12 minutes

Hottub Chemicals Ireland

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With crisp lettuce and a tasty basil mayo spread, this tasty sandwich has the salty goodness of bacon and the sweet goodness of ripe peaches. The flavors and textures work well together to make a satisfying meal.

Ingredients: 6 slices bacon. 2 peaches, sliced. 4 leaves lettuce. 4 slices sandwich bread. 1/4 cup mayonnaise. 1/4 cup fresh basil leaves. 1 clove garlic. Salt and pepper to taste.

Instructions: Cook bacon in a skillet until crispy. Drain on paper towels. In a blender or food processor, combine mayonnaise, basil leaves, garlic, salt, and pepper. Blend until smooth to make basil mayo. Toast sandwich bread slices until golden brown. Spread basil mayo on one side of each bread slice. Layer lettuce, sliced peaches, and bacon on half of the bread slices. Top with remaining bread slices to form sandwiches. Cut sandwiches in half diagonally and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Buurt Canvas

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Farm and Fare's Orange Ricotta Pancakes are a great way to start the day. They have the rich, creamy taste of ricotta cheese and the bright, tangy taste of fresh oranges. They're great for a special breakfast treat or a brunch on the weekend.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup ricotta cheese. 2/3 cup freshly squeezed orange juice. 1 tbsp orange zest. 1 large egg. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Additional butter or oil for cooking. Maple syrup and fresh orange slices for serving.

Instructions: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the ricotta cheese, orange juice, orange zest, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Heat a non-stick skillet or griddle over medium-high heat and add a little butter or oil to grease it. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on both sides. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve the orange ricotta pancakes hot, topped with maple syrup and fresh orange slices.

Prep Time: 15 minutes

Cook Time: 15 minutes

Literacy Council Of West Alabama

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This Queso Blanco Dip is creamy, cheesy, and packed with flavor. It's perfect for parties, game days, or any occasion when you're craving a delicious dip!

Ingredients: 1 lb white American cheese, cubed. cup milk. cup diced green chilies. 1 tomato, diced. cup chopped cilantro. 1 jalapeo, diced optional.

Instructions: In a saucepan, heat milk over medium-low heat until warm. Add cubed cheese gradually, stirring until melted and smooth. Stir in diced green chilies, diced tomato, chopped cilantro, and diced jalapeo if desired. Continue cooking and stirring until all ingredients are well combined and heated through. Serve warm with tortilla chips or vegetables for dipping.

Prep Time: 10 minutes

Cook Time: 10 minutes

Gabriele Boccolini

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Enjoy the comforting flavors of Panera's Chicken and Wild Rice Soup with this simple recipe for the slow cooker. Great for a cozy night in or when you want soup from a restaurant at home.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup wild rice blend. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. 1 cup heavy cream. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, and bay leaf should all be put in a slow cooker. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is fully cooked and the rice is soft. Add the heavy cream and season with pepper and salt. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Add to the soup. Keep cooking on high for another 15 to 30 minutes, or until the soup gets thicker. Take the bay leaf off before you serve. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

Abthic

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These carrot cake cupcakes are the best thing to eat for Easter! They taste great, are moist, and are topped with a smooth cream cheese frosting. You can also add walnuts and raisins if you want to change the taste and texture.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 1/2 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 1/2 cups finely grated carrots. 1/2 cup crushed pineapple, drained. 1/2 cup chopped walnuts optional. 1/4 cup raisins optional. Cream cheese frosting for topping.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots, crushed pineapple, chopped walnuts if using, and raisins if using. Scoop the batter into the 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 in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with cream cheese frosting. Serve and enjoy your delicious Carrot Cake Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

English Bay Swim Club

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Kashmiri Chaman Kaliya Soup is a rich and creamy soup featuring paneer cubes in a spicy milk gravy, infused with aromatic Kashmiri spices. It's a comforting dish that brings warmth and flavor, perfect for cozy evenings.

Ingredients: 250g paneer Indian cottage cheese, cubed. 2 cups whole milk. 1 onion, finely chopped. 2 tomatoes, chopped. 2 green chilies, slit lengthwise. 1 teaspoon ginger-garlic paste. 1/2 teaspoon turmeric powder. 1 teaspoon Kashmiri red chili powder. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. 1/4 teaspoon garam masala. Salt to taste. 2 tablespoons ghee clarified butter. 1 tablespoon chopped cilantro coriander leaves, for garnish.

Instructions: Heat ghee in a pan over medium heat. Add chopped onions and saut until golden brown. Add ginger-garlic paste, green chilies, and saut for another minute. Add chopped tomatoes and cook until they turn soft. Now add turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and salt. Cook the masala for 2-3 minutes. Add paneer cubes and mix well with the masala. Pour in the whole milk and bring the mixture to a gentle simmer. Cook for 5-7 minutes until the flavors meld together. Sprinkle garam masala and garnish with chopped cilantro before serving. Serve hot as a comforting soup.

Prep Time: 15 minutes

Cook Time: 20 minutes

Blaire Hammond

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These Halloween Chocolate Grahams Breakaways are a delightful and spooky treat for your Halloween festivities. They are easy to make and perfect for sharing with friends and family. The combination of graham crackers and chocolate with vibrant Halloween colors and sprinkles makes them a fun and tasty Halloween snack.

Ingredients: 12 graham crackers. 1 cup semi-sweet chocolate chips. 1/2 cup white chocolate chips. 1/4 cup orange candy melts. 1/4 cup purple candy melts. Assorted Halloween-themed sprinkles.

Instructions: Line a baking sheet with parchment paper and place the graham crackers on it, leaving some space between them. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth. Using a spoon, drizzle the melted chocolate over the graham crackers, creating zigzag patterns. While the chocolate is still wet, decorate with Halloween-themed sprinkles of your choice. In another microwave-safe bowl, melt the white chocolate chips and the orange candy melts separately, following the same 30-second interval method. Drizzle the white chocolate over some of the graham crackers and the orange candy melts over others. You can mix and match for variety. Melt the purple candy melts and drizzle them over the remaining graham crackers. Allow the chocolate to set for about 30 minutes or until firm. Once the chocolate has hardened, break the graham crackers into individual pieces along the lines created by the chocolate drizzle. Your Halloween Chocolate Grahams Breakaways are ready to be enjoyed!

Prep Time: 15 minutes

Cook Time: 0 minutes

Nucsports

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Indulge in a rich, creamy pasta dish that doesn't use any animal products to honor the taste of pumpkin. This pumpkin pasta is vegan and makes a hearty fall meal. It's great for a cozy night in.

Ingredients: 8 oz. fettuccine pasta. 1 cup pumpkin puree. 1 cup coconut milk. 2 cloves garlic, minced. 1 tbsp olive oil. 1/2 tsp nutmeg. 1/2 tsp dried sage. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook until it smells good. Salt and pepper should be added to the skillet along with the pumpkin puree and coconut milk. Mix everything together well, then let it cook for 5 to 7 minutes, until the sauce gets thick. Toss the cooked fettuccine in the pan with the sauce until it is well covered. Serve hot with fresh parsley on top. Enjoy your vegan pumpkin pasta that is creamy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Allevamento Spirito Libero

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This refreshing watermelon salad is the perfect summer dish. The sweetness of the watermelon pairs beautifully with the saltiness of the feta cheese and the freshness of mint leaves. It's a simple and delicious salad that will keep you cool on a hot day.

Ingredients: 4 cups of cubed watermelon. 1 cup of crumbled feta cheese. 1/2 cup of fresh mint leaves. 1/4 cup of red onion, thinly sliced. 2 tablespoons of extra virgin olive oil. 2 tablespoons of balsamic vinegar. Salt and pepper to taste.

Instructions: The watermelon cubes, crumbled feta cheese, fresh mint leaves, and thinly sliced red onion should all be put in a large bowl. To make the dressing, mix the extra virgin olive oil and balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Pour the dressing over the watermelon salad and mix it together by tossing it gently. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy the cool watermelon salad while it's still cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Rosewood Fitness

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This tasty and nourishing Paleo sesame shiitake broccoli dish goes well with any protein. The earthiness of the broccoli is perfectly complemented by the savory umami flavor created by the shiitake mushrooms, garlic, sesame oil, and coconut aminos.

Ingredients: 1 lb broccoli florets. 8 oz shiitake mushrooms, sliced. 2 tbsp sesame oil. 2 cloves garlic, minced. 2 tbsp coconut aminos. 1 tbsp apple cider vinegar. 1 tsp ginger, minced. 1 tbsp sesame seeds. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss broccoli florets and sliced shiitake mushrooms with sesame oil, minced garlic, coconut aminos, apple cider vinegar, minced ginger, sesame seeds, salt, and pepper until well coated. Spread the coated broccoli and mushrooms evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and slightly browned, stirring halfway through cooking time. Once done, remove from the oven and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ideanet

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This Curried Chickpea Salad with red pepper, onion, celery, and dates is a delightful blend of sweet and savory flavors, with a hint of curry spice. It's a quick and easy salad that's perfect for a healthy lunch or side dish.

Ingredients: 2 cans of chickpeas, drained and rinsed. 1 red pepper, diced. 1 onion, finely chopped. 2 stalks of celery, thinly sliced. 1/2 cup dates, chopped.

Instructions: In a large bowl, combine the chickpeas, red pepper, onion, celery, and dates. In a separate small bowl, mix together the following dressing ingredients: - 3 tablespoons olive oil - 2 tablespoons lemon juice - 2 teaspoons curry powder - 1/2 teaspoon cumin - Salt and pepper to taste Pour the dressing over the salad and toss to coat the ingredients evenly. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Zong Shen

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These 'Cheez-Its' crackers, made with Paleo-AIP ingredients, are a tasty and wholesome substitute for the traditional snack. These gluten-free, dairy-free, and ideal for anyone on the Paleo or Autoimmune Protocol AIP diets are made with cassava flour and nutritional yeast.

Ingredients: 2 cups cassava flour. 1/4 cup nutritional yeast. 1/2 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 cup coconut oil, melted. 1/4 cup water.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine cassava flour, nutritional yeast, sea salt, garlic powder, and onion powder. Add melted coconut oil and water to the dry ingredients and mix until a dough forms. Roll out the dough between two sheets of parchment paper until it's about 1/8 inch thick. Use a knife or pizza cutter to cut the dough into small squares, resembling Cheez-Its. Transfer the squares to the prepared baking sheet and bake for 15-20 minutes, or until crispy and golden brown. Let the crackers cool completely before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

On The Run With Zeta

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The wide ribbon-like pasta in Pappardelle Bolognese is covered in a rich and savory meat sauce. It is a hearty and flavorful Italian classic.

Ingredients: 400g pappardelle pasta. 500g ground beef. 2 tbsp olive oil. 1 onion, finely chopped. 2 carrots, finely chopped. 2 celery stalks, finely chopped. 4 garlic cloves, minced. 400g canned crushed tomatoes. 1 cup beef broth. 1/2 cup red wine. 2 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Heat olive oil in a large pan over medium heat. Add onion, carrots, and celery. Saut until softened, about 5 minutes. Add garlic and cook for another minute. Increase heat to high, add ground beef. Cook until browned. Stir in tomato paste, oregano, and basil. Cook for 2 minutes. Pour in red wine, cook until reduced by half. Add crushed tomatoes and beef broth. Bring to a simmer, then reduce heat to low. Cover and let simmer for 1-2 hours, stirring occasionally. Cook pappardelle pasta according to package instructions until al dente. Serve the Bolognese sauce over the cooked pappardelle pasta. Garnish with grated Parmesan cheese. Enjoy!

Prep Time: 20 minutes

Cook Time: 90 minutes

Clemson Forest Health

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Cake ball cookies are a delightful treat that repurposes leftover cake into bite-sized, beautifully decorated sweets. They are perfect for parties, celebrations, or simply satisfying your sweet cravings.

Ingredients: 2 cups crumbled cake any flavor. 1/2 cup frosting any flavor. 1 cup chocolate chips for melting. Sprinkles or decorations of your choice.

Instructions: In a large bowl, combine the crumbled cake and frosting. Mix until well combined. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Chill the cake balls in the refrigerator for about 30 minutes to firm up. In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between, until smooth and fully melted. Using a fork or a toothpick, dip each chilled cake ball into the melted chocolate, ensuring it's fully coated. Allow the excess chocolate to drip off. Place the coated cake balls back on the parchment paper and decorate them with sprinkles or other decorations before the chocolate sets. Place the decorated cake balls back in the refrigerator to allow the chocolate to set completely. Once the chocolate is set, your delicious cake ball cookies are ready to be enjoyed! Store the cake ball cookies in an airtight container in the refrigerator.

Prep Time: 20 minutes

Cook Time: 10 minutes

Lei Zhang

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These green beans with crispy bacon and Parmesan cheese are so addictive that they'll disappear from your plate in no time. Perfect as a side dish for any meal!

Ingredients: 1 lb fresh green beans, trimmed. 4 slices bacon, chopped. 1/2 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Remove bacon and set it aside, leaving the bacon grease in the skillet. Add finely chopped onion to the skillet with bacon grease. Saut until the onion becomes translucent. Add minced garlic to the skillet and saut for an additional 30 seconds, until fragrant. Add the trimmed green beans to the skillet and saut for 5-7 minutes, or until they are tender-crisp and slightly charred. Season the green beans with salt and pepper to taste. Return the cooked bacon to the skillet and toss everything together. Sprinkle grated Parmesan cheese over the green beans and bacon, and toss again until the cheese melts and coats the beans. Serve your addictive Crack Green Beans with Bacon hot as a delicious side dish!

Prep Time: 10 minutes

Cook Time: 15 minutes

Rosewood Fitness