We Love Cindy Sherman

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In this recipe, fresh lettuce leaves are used instead of the English muffin, which makes it low-carb and grain-free and fits the Paleo diet.

Ingredients: 2 large eggs. 2 slices of cooked bacon. 2 lettuce leaves such as iceberg or Romaine. 2 slices of tomato. 2 slices of avocado. Salt and pepper to taste.

Instructions: Heat a non-stick skillet over medium heat and lightly grease it with coconut oil or ghee. Crack one egg into the skillet and cook it sunny-side up. Season with salt and pepper to taste. While the first egg is cooking, place a lettuce leaf on a plate as the base of your McMuffin. Once the first egg is done, transfer it onto the lettuce leaf. Layer one slice of cooked bacon, one slice of tomato, and one slice of avocado on top of the egg. Repeat the process for the second egg to create another McMuffin layer. Finally, top the second McMuffin layer with another lettuce leaf to complete the sandwich. Serve immediately and enjoy your Paleo Egg McMuffin!

Prep Time: 10 minutes

Cook Time: 10 minutes

lex for efl

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This Vanilla Glazed Vegan Gingerbread Cake is moist, tasty, and great for any event. You can taste the warm spices like ginger, cinnamon, nutmeg, and cloves along with the sweetness of molasses and maple syrup. It's a tasty treat that everyone will love, topped with a simple vanilla glaze.

Ingredients: 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup molasses. 1/2 cup maple syrup. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1/2 cup almond milk. 1 tbsp apple cider vinegar. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9-inch round cake pan should be greased and floured. Mix the flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves in a large bowl with a whisk. Mix the molasses, maple syrup, applesauce, vegetable oil, almond milk, apple cider vinegar, and vanilla extract in a different bowl until everything is well mixed. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Put the batter into the cake pan that has been prepared. Use a spatula to smooth the top. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down. Get the vanilla glaze ready while the cake cools. Spread the vanilla glaze over the top of the cake once it is completely cool. Cut it up and serve!

Prep Time: 15 minutes

Cook Time: 35 minutes

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With this vegan smoothie, you can enjoy the cool tastes of coconut, pineapple, and matcha. It's full of vitamins and antioxidants to keep you going all day and makes a great quick breakfast or snack after a workout.

Ingredients: 1 cup coconut milk. 1 ripe banana, frozen. 1 cup frozen pineapple chunks. 1 tsp matcha powder. 1 tbsp agave syrup or maple syrup. 1/2 cup ice cubes.

Instructions: Add all ingredients to a blender. Blend until smooth and creamy. Adjust sweetness to taste by adding more syrup if desired. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

lauren halverson

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Indulge in the flavors of fall with these keto-friendly pumpkin chocolate chip cookies. Made with almond and coconut flour, these cookies are low in carbs and perfect for a cozy treat.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup canned pumpkin puree. 1/3 cup sugar-free chocolate chips. 1/4 cup butter, melted. 1/4 cup erythritol or preferred keto sweetener. 1 tsp pumpkin pie spice. 1/2 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, combine almond flour, coconut flour, pumpkin pie spice, baking powder, and salt. In another bowl, whisk together melted butter, pumpkin puree, vanilla extract, and erythritol until smooth. Gradually add the dry ingredients to the wet ingredients, mixing well to form a cookie dough. Fold in the sugar-free chocolate chips. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart. Gently flatten each cookie with a fork or the back of a spoon. Bake in the preheated oven for 12-15 minutes, or until the cookies are golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious keto pumpkin chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Already Bored

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Israeli Hummus is a creamy and flavorful dip made from chickpeas, tahini, and spices. It's a popular Middle Eastern dish that's perfect as a snack or appetizer.

Ingredients: 1 cup dried chickpeas. 1 teaspoon baking soda. 3 cloves garlic, minced. 1/4 cup fresh lemon juice. 1/2 cup tahini. 1/4 cup extra-virgin olive oil. 1/2 teaspoon ground cumin. Salt to taste. 2-3 tablespoons ice water. Paprika for garnish. Fresh parsley leaves for garnish.

Instructions: Put dried chickpeas in a big bowl and add cold water to cover them. Stir in the baking soda, then let it sit overnight. The chickpeas should be drained and rinsed, then put in a large saucepan. Put water on top and boil it. The chickpeas should be very soft after about one to one and a half hours of simmering on low heat. Remove any foam that forms while the food is cooking. After cooking the chickpeas, drain them and put them in a food processor. Lemon juice, tahini, olive oil, ground cumin, and a pinch of salt should be added. Add ice water as needed to get the right consistency as you process the mixture until it is smooth and creamy. If you think it needs more salt or lemon juice, taste it and make the changes. Put the hummus in a bowl to serve. Drizzle with olive oil and top with paprika and fresh parsley leaves. As you like, serve with pita bread or fresh vegetables.

Prep Time: 15 minutes

Cook Time: 90 minutes

cinnasauria

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That's a really cool cupcake idea! There is a great mix of creamy Greek yogurt, crunchy granola, and juicy mixed berries in these cupcakes. It's sweet from the honey and vanilla, and the whipped cream on top makes it a real treat.

Ingredients: 1 cup Greek yogurt. 1 cup granola. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 cup whipped cream. Mint leaves for garnish.

Instructions: Mix Greek yogurt, honey, and vanilla extract together in a bowl until everything is well mixed. Put granola on the bottom of cupcake liners. Place a small amount of the yogurt mix on top of the granola. Mixed berries should be put on top of the yogurt mixture. Put more layers on top of each other until the cupcake liners are full. Finish with a dollop of whipped cream. Add mint leaves to the top of each parfait cupcake. Put it in the fridge for at least two hours before you serve it.

Prep Time: 15 minutes

Cook Time: 0 minutes

jai llewellyn art

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These Pineapple Cupcakes are the perfect addition to your Luau-themed party. They are moist, flavorful, and topped with optional shredded coconut and Maraschino cherries for a tropical twist. Your guests will love these delightful treats that bring the taste of the islands to your dessert table.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup crushed pineapple, drained. 1/2 cup buttermilk. 1/2 cup shredded coconut optional topping. Maraschino cherries for garnish optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. After adding the buttermilk, mix in the crushed pineapple. Then, add the dry ingredients one at a time, starting with the dry ingredients and ending with the buttermilk. Don't mix any further than that. Fill each liner about two thirds of the way to the top with cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Turn off the oven and let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. If you want to make the cupcakes more tropical, you can sprinkle shredded coconut and Maraschino cherries on top after they have cooled. Enjoy these tasty pineapple cupcakes, which are perfect for a luau-themed party.

Prep Time: 15 minutes

Cook Time: 20 minutes

alp

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You can start your day off right with these protein pancakes, which taste great and are good for you. They'll keep you full and energized for hours because they're full of protein and fiber.

Ingredients: 1 cup of oats. 1/2 cup of protein powder. 1 tsp of baking powder. 1/2 tsp of cinnamon. 1/4 tsp of salt. 1 cup of milk. 1/4 cup of Greek yogurt. 1 egg. 1 tsp of vanilla extract. Cooking spray or butter for the pan.

Instructions: In a blender, combine oats, protein powder, baking powder, cinnamon, and salt. Add milk, Greek yogurt, egg, and vanilla extract to the blender. Blend until a smooth batter forms. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter. Serve the protein pancakes with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Jonathans Arcade

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Indulge in the luxurious flavors of truffle oil combined with creamy macaroni and cheese. This dish elevates the classic comfort food with a touch of elegance and earthy aroma.

Ingredients: 300g macaroni pasta. 4 tbsp butter. 4 tbsp all-purpose flour. 2 cups milk. 2 cups shredded cheddar cheese. 1 cup grated Parmesan cheese. 1 tbsp truffle oil. Salt and pepper to taste. Fresh chopped parsley for garnish.

Instructions: Cook the macaroni pasta according to package instructions. Drain and set aside. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, stirring constantly until smooth and thickened. Reduce heat to low and add shredded cheddar and grated Parmesan cheese, stirring until melted and smooth. Stir in truffle oil, then season with salt and pepper to taste. Add cooked macaroni to the cheese sauce, stirring until well coated. Serve hot, garnished with fresh chopped parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

mohawk

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Savor these enormous, moist, and gluten-free chocolate cashew muffins made without flour. They're a delightful way to sate your sweet tooth and the ideal treat for chocolate lovers.

Ingredients: 1 cup cashew butter. 1/2 cup honey. 2 large eggs. 1/4 cup unsweetened cocoa powder. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dark chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Cashew butter, honey, eggs, baking soda, vanilla extract, cocoa powder, and salt should all be combined in a bowl. Blend until thoroughly blended. Mix the chips of dark chocolate into the batter. Evenly distribute the batter among the muffin tins. A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor your mouthwatering Giant Cashew and Chocolate Flourless Muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

bar crawl de mayo

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Berries, spinach, and kale in this smoothie are full of antioxidants that help your skin stay healthy and look great.

Ingredients: 1 cup mixed berries blueberries, strawberries, raspberries. 1/2 cup spinach leaves. 1/2 cup kale leaves. 1/2 cup plain Greek yogurt. 1 tablespoon honey. 1/2 cup almond milk. 1 tablespoon chia seeds. 1/2 teaspoon turmeric powder. 1/2 teaspoon cinnamon powder.

Instructions: Add all ingredients to a blender. Blend until smooth and creamy. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Society 8 me

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Willow Glen Performing Arts

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Amms Art