A Dwarf Called Zeke

A healthier take on classic hummus is cauliflower hummus. It's flavorful, creamy, and ideal for dipping. It's also a terrific way to sneak in some extra vegetables into your spread of appetizers or snacks.

Ingredients: 1 medium cauliflower head, chopped into florets. 3 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons olive oil. Juice of 1 lemon. 1/2 teaspoon cumin powder. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons fresh parsley, chopped, for garnish. 1 tablespoon sesame seeds, for garnish.

Instructions: Preheat your oven to 400F 200C. Toss the cauliflower florets with 1 tablespoon of olive oil, minced garlic, cumin powder, paprika, salt, and pepper in a large bowl. Spread the seasoned cauliflower on a baking sheet and roast for 25-30 minutes or until tender and slightly browned, stirring occasionally. Allow the roasted cauliflower to cool slightly. In a food processor, combine the roasted cauliflower, tahini, remaining 1 tablespoon of olive oil, lemon juice, and blend until smooth and creamy. You may need to scrape down the sides of the bowl as needed. Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired. Transfer the cauliflower hummus to a serving dish. Garnish with chopped fresh parsley and sesame seeds. Serve with your favorite dipping vegetables, pita bread, or crackers. Enjoy your delicious Cauliflower Hummus!

Prep Time: 10 minutes

Cook Time: 30 minutes

This tasty vegan sandwich with smoked tempeh, apple, and arugula is full of flavor and good for you. Putting together salty tempeh, sweet apple, and spicy arugula makes a great balance of tastes and textures. This is a great quick lunch or dinner option.

Ingredients: 200g tempeh, sliced thinly. 2 tablespoons soy sauce. 1 tablespoon liquid smoke. 1 tablespoon maple syrup. 1 tablespoon olive oil. 4 slices whole grain bread. 1 apple, thinly sliced. 1 cup arugula. 4 tablespoons vegan mayo. Salt and pepper to taste.

Instructions: Put soy sauce, liquid smoke, maple syrup, and olive oil in a bowl and mix them together. Put the tempeh slices in the mixture and let them sit for 15 minutes. Put the marinated tempeh slices in a skillet over medium-low heat. Cook for three to four minutes on each side, until the tempeh is golden brown. Toast the pieces of bread until they get a little brown. On each piece of bread, put vegan mayo. On half of the bread slices, put slices of tempeh, apple, and arugula. Add pepper and salt. Add the last few slices of bread on top to make sandwiches. Cut each sandwich in half and serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

A refreshing and hydrating drink perfect for any time of the day. This fruit-infused water is not only vegan but also gluten-free, making it suitable for a wide range of dietary preferences.

Ingredients: 2 cups filtered water. 1/2 cup mixed fresh fruits such as berries, citrus slices, cucumber. Ice cubes optional. Fresh mint leaves optional.

Instructions: Wash and slice the fruits thinly. In a pitcher, add the sliced fruits and fill it with filtered water. Add ice cubes if desired for extra chilliness. Let the water infuse for at least 1 hour in the refrigerator. Serve chilled, garnished with fresh mint leaves if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Marshmallow Krispie Treat Bark is a delightful and easy-to-make treat that combines the crispy goodness of rice krispies with the sweetness of marshmallows and white chocolate. It's perfect for parties, holidays, or simply satisfying your sweet tooth.

Ingredients: 4 cups of rice krispies cereal. 2 cups of mini marshmallows. 1 1/2 cups of white chocolate chips. 1/4 cup of butter. 1/2 teaspoon of vanilla extract. A pinch of salt. Sprinkles optional.

Instructions: Use silicone baking mats or parchment paper to line a baking sheet. Place the mini marshmallows and rice krispies cereal into a large mixing bowl. Put aside. Mix the butter, vanilla extract, white chocolate chips, and a small pinch of salt in a microwave-safe bowl. Heat the butter and chocolate in the microwave for 30 second bursts, stirring in between, until the mixture is smooth and fully melted. Cover the Rice Krispies and Marshmallows with the liquefied chocolate mixture. Stir quickly to evenly coat everything. Spread the mixture evenly in a layer on the baking sheet that has been prepared. Add some colorful sprinkles for a festive and entertaining touch, if you'd like. You can expedite the process by putting the bark in the refrigerator for 15 to 20 minutes after allowing it to cool and set at room temperature for 30 to 1 hour. After it has hardened, break the bark into the appropriate sized pieces. Enjoy your delectable Marshmallow Krispie Treat Bark after serving!

Prep Time: 15 minutes

Cook Time: 5 minutes

These Paleo onion rings made with Otto's Naturals Cassava Flour and Primal Palate seasoning are a delicious and healthier alternative to traditional onion rings. They are crispy on the outside and tender on the inside, perfect for a satisfying snack or appetizer.

Ingredients: 2 large onions, sliced into rings. 1 cup Otto's Naturals Cassava Flour. 2 eggs, beaten. 1 teaspoon Primal Palate seasoning blend. Salt to taste. Coconut oil for frying.

Instructions: Combine Otto's Naturals Cassava Flour, Primal Palate seasoning blend, and salt in a shallow dish. Coat onion rings with the cassava flour mixture after dipping them in beaten eggs. In a skillet over medium heat, preheat the coconut oil. Fry the coated onion rings in batches for 34 minutes on each side, or until they are crispy and golden brown. To remove extra oil, move the cooked onion rings to a plate covered with paper towels. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

As a quick and healthy breakfast or snack, these gluten-free breakfast cookies are great. They taste great and are good for you because they are full of oats, almond flour, and berries. They also don't have eggs, so people with allergies or dietary restrictions can eat them.

Ingredients: 2 cups gluten-free rolled oats. 1/2 cup almond flour. 1/2 cup mashed ripe banana. 1/4 cup honey or maple syrup. 1/4 cup unsweetened applesauce. 1/2 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/2 cup fresh or frozen mixed berries blueberries, strawberries, raspberries. 1/4 cup chopped nuts optional. 1/4 cup dairy-free chocolate chips optional. 1/4 tsp salt. 1/2 tsp baking powder. 1/4 tsp baking soda.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the mashed banana, honey or maple syrup, applesauce, and vanilla extract in a large bowl. Mix everything together well. Mix in the almond flour, ground cinnamon, salt, baking powder, and baking soda along with the rolled oats. Make sure to stir everything together well. Add the mixed berries and, if you want, chopped nuts or chocolate chips and fold them in gently. Place spoonfuls of the cookie dough on the baking sheet that has been prepared, leaving space between each one. Press down a little on each cookie with the back of a spoon or your fingers to make them into cookies. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with your gluten-free berry oatmeal breakfast cookies made in one bowl!

Prep Time: 15 minutes

Cook Time: 15 minutes

These 3-ingredient peanut butter cookies are incredibly easy to make and are a perfect treat for peanut butter lovers. With just peanut butter, sugar, and an egg, you can whip up a batch of these delightful cookies in no time!

Ingredients: 1 cup peanut butter. 1 cup granulated sugar. 1 large egg.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine the peanut butter, granulated sugar, and egg. Mix the ingredients until well combined and a dough forms. Using your hands, roll the dough into small balls and place them on the prepared baking sheet. Using a fork, press down on each ball to create a crisscross pattern on top of the cookies. Bake the cookies in the preheated oven for about 10 minutes or until the edges are slightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer the cookies to a wire rack to cool completely. Once cooled, store the cookies in an airtight container. Enjoy your delicious 3-ingredient peanut butter cookies!

Prep Time: 10 minutes

Cook Time: 10 minutes

Enjoy a fun and nutritious twist on the classic Green Eggs and Ham, without using any artificial dyes. This recipe uses fresh spinach to naturally color the eggs green, making it a perfect and whimsical dish for Dr. Seuss fans or anyone looking to add some green to their morning.

Ingredients: 2 large eggs. 1/4 cup fresh spinach leaves, washed and chopped. 2 slices of ham. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Put some fresh spinach leaves and a tablespoon of water in a blender. Blend until you get a smooth, green puree. In a nonstick skillet over medium heat, heat the olive oil. Put the ham slices in the pan and cook them for one to two minutes on each side, until they are hot all the way through and starting to get a little crispy. Take them out of the pan and set them aside. Add the green spinach puree to the same skillet. Cook for one to two minutes, stirring every now and then, until it's hot all the way through and any extra water has evaporated. In a pan with green spinach puree, crack two eggs into it. Carefully stir the eggs and spinach together with a spatula until they are fully cooked and the way you like them. Add salt and pepper to taste to the green eggs. For a fun and colorful breakfast, serve the green eggs with the ham slices.

Prep Time: 10 minutes

Cook Time: 10 minutes

This soup is full of healthy vegetables and lentils, making it a great choice for a comforting meal.

Ingredients: 1 cup lentils. 4 cups vegetable broth. 2 carrots, diced. 2 celery stalks, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the carrots, onions, and celery. For about 5 minutes, or until softened, saut. Put in the chopped oregano, thyme, and garlic. Go on and cook for two more minutes. Add the vegetable broth and tomato chunks. Mix well. Put lentils in the pot. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious Paleo twist on the classic Caprese salad, this Hasselback version features ripe tomatoes stuffed with fresh basil, wrapped in crispy bacon, and drizzled with Paleo-friendly pesto sauce. It's a flavorful and visually appealing dish that's perfect for a Paleo-friendly appetizer or side dish.

Ingredients: 4 large ripe tomatoes. 8 fresh basil leaves. 8 slices of compliant bacon. 1/4 cup Paleo-friendly pesto sauce. 1/4 cup olive oil. Salt and pepper to taste. Balsamic reduction for drizzling optional. Toothpicks for securing bacon.

Instructions: Preheat your oven to 375F 190C. Slice each tomato crosswise, being careful not to cut all the way through, creating Hasselback-style cuts about 3/4 of the way down the tomato, leaving the bottom intact. Insert one basil leaf into each tomato slit. Wrap each tomato with a slice of bacon and secure with toothpicks, making sure to tuck the ends of the bacon underneath. Place the bacon-wrapped tomatoes on a baking sheet lined with parchment paper. In a small bowl, whisk together the olive oil, salt, and pepper. Drizzle this mixture over the tomatoes. Bake in the preheated oven for about 25-30 minutes or until the bacon is crispy and the tomatoes are tender. While the tomatoes are baking, prepare the Paleo pesto sauce. Combine the pesto ingredients in a blender or food processor and blend until smooth. Once the bacon-wrapped tomatoes are done, remove them from the oven and let them cool slightly. Drizzle the Paleo pesto sauce over the tomatoes, and if desired, drizzle with balsamic reduction for extra flavor. Serve the Paleo Hasselback Caprese Salad warm, garnished with extra fresh basil leaves, and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Giant Ice Cream Sandwich Cake is a decadent treat perfect for any occasion. It combines layers of fudgy brownie, creamy vanilla ice cream, gooey caramel and hot fudge sauce, and crunchy cookie bits for a delightful dessert experience.

Ingredients: 1 box brownie mix. 1/2 gallon vanilla ice cream. 1/2 cup hot fudge sauce. 1/2 cup caramel sauce. 1 cup crushed cookies like Oreos. 1/2 cup chopped nuts optional.

Instructions: Prepare the brownie mix according to package instructions and bake in a large rectangular pan. Let the brownie cool completely, then spread softened vanilla ice cream evenly over the brownie layer. Drizzle hot fudge and caramel sauce over the ice cream layer. Sprinkle crushed cookies and chopped nuts over the sauces. Place another layer of brownie on top and gently press down. Freeze the giant ice cream sandwich cake for at least 4 hours or until firm. Slice and serve cold.

Prep Time: 20 minutes

Cook Time: 30 minutes

Steak Au Poive, also known as pepper steak, is a traditional French dish made with soft beef steaks covered in cracked black pepper and served with a rich brandy cream sauce. This dish is very fancy and rich, so it's great for a celebration or a special dinner.

Ingredients: 4 beef tenderloin steaks. Salt and freshly ground black pepper. 2 tablespoons olive oil. 1/4 cup cognac or brandy. 1 cup heavy cream. 1 tablespoon Dijon mustard. 1 tablespoon green peppercorns in brine, drained and crushed.

Instructions: Season the steaks generously with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from skillet and let rest. Deglaze the skillet with cognac or brandy, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium-low and add the heavy cream, Dijon mustard, and crushed green peppercorns. Stir to combine. Simmer the sauce gently for about 5 minutes, or until slightly thickened. Season the sauce with additional salt and pepper to taste. Serve the steaks topped with the brandy cream sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

A quick and flavorful chicken and green bean stir fry that combines tender chicken slices with crisp green beans in a savory and slightly sweet sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 1 lb fresh green beans, trimmed and cut into bite-sized pieces. 3 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 tablespoons vegetable oil. 1 teaspoon cornstarch. Salt and pepper to taste. Sesame seeds for garnish. Green onions, chopped, for garnish.

Instructions: In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, garlic, and ginger. Set aside. In a separate bowl, toss the sliced chicken with cornstarch, salt, and pepper until well coated. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside. In the same wok, add a bit more oil if needed and stir-fry the green beans until tender-crisp, about 4-5 minutes. Return the cooked chicken to the wok and pour the sauce over the chicken and green beans. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper if necessary. Serve the stir fry over rice or noodles, garnished with sesame seeds and chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Mushroom-Beef Burger will take your burger game to the next level. It has the juicy taste of beef and the earthy flavor of mushrooms. Great for grilling or having a barbecue!

Ingredients: 1 lb ground beef. 1 cup finely chopped mushrooms. 1/4 cup breadcrumbs. 1 egg. 1/4 cup grated Parmesan cheese. 1 teaspoon garlic powder. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and onion for toppings. Cheese slices optional.

Instructions: In a bowl, mix together ground beef, chopped mushrooms, breadcrumbs, egg, Parmesan cheese, garlic powder, salt, and pepper. Form the mixture into burger patties of desired size and thickness. Preheat the grill to medium-high heat. Place the burger patties on the grill and cook for about 5-7 minutes per side, or until they reach your preferred level of doneness. In the last few minutes of cooking, add cheese slices to melt if using and toast the burger buns on the grill. Remove the patties and buns from the grill. Assemble the burgers by placing the patties on the buns and topping with lettuce, tomato, and onion. Serve hot and enjoy your delicious Mushroom-Beef Burgers!

Prep Time: 15 minutes

Cook Time: 15 minutes

Grilled Chicken and Vegetable Kabobs with Yogurt Marinade have tender chicken and charred vegetables that are all mixed together in a tasty yogurt-based marinade. The Mediterranean flavors are packed into a simple, healthy dish.

Ingredients: 1 lb chicken breast, cut into 1-inch cubes. 2 cups assorted vegetables bell peppers, onions, zucchini, cherry tomatoes. 1 cup plain yogurt. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste. Bamboo skewers, soaked in water for 30 minutes.

Instructions: Put yogurt, garlic that has been minced, olive oil, lemon juice, dried oregano, paprika, salt, and pepper in a bowl. This is your sauce. Cover the chicken cubes with a zip-top bag or a shallow dish. Pour half of the yogurt marinade over the chicken. Make sure the chicken is well covered. Close the bag or cover the dish, and put it in the fridge for at least an hour, or better yet, overnight. Warm up the grill over medium-high heat. Put chicken that has been marinated and different kinds of vegetables on soaked bamboo skewers one after the other. For even cooking, leave a little space between each piece. A little olive oil on the skewers will keep them from sticking to the grill. Put the kabobs on a grill that has already been heated up. Cook for 10 to 15 minutes, turning them over every so often, until the chicken is cooked all the way through and the vegetables are soft and slightly charred. Serve the hot kabobs of grilled chicken and vegetables with the rest of the yogurt marinade on the side for dipping. Enjoy your tasty and good-for-you meal!

Prep Time: 15 minutes

Cook Time: 15 minutes

Because it has chickpeas, lentils, and tofu, this vegan curry is full of plant-based protein, making it a healthy and filling meal. Aromatic spices like curry powder, turmeric, cumin, and coriander are mixed in, giving each bite a burst of flavor. The dish is made richer with creamy coconut milk, and the bright colors and textures come from fresh vegetables.

Ingredients: 1 cup cooked chickpeas. 1 cup cooked lentils. 1 cup diced firm tofu. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, chopped. 1 cup diced tomatoes. 1 cup coconut milk. 2 tablespoons curry powder. 1 teaspoon turmeric. 1 teaspoon cumin. 1 teaspoon coriander. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, saut until translucent. Add diced bell pepper and cook until softened. Stir in curry powder, turmeric, cumin, and coriander, cook for another minute. Add diced tomatoes and coconut milk, bring to a simmer. Add cooked chickpeas, lentils, and diced tofu. Season with salt and pepper to taste. Simmer for 15-20 minutes until flavors meld and the curry thickens. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the classic flavors of a French dip sandwich in this gluten-free and vegan version. Slow-cooked savory vegetables are piled onto gluten-free rolls, topped with vegan cheese, and served with a rich au jus for dipping. Perfect for a comforting and satisfying meal!

Ingredients: 1 cup sliced mushrooms. 1 cup sliced onions. 1 cup sliced bell peppers. 4 cloves garlic, minced. 1 tablespoon olive oil. 1/4 cup gluten-free tamari or soy sauce. 1 teaspoon balsamic vinegar. 1 teaspoon vegan Worcestershire sauce. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/4 teaspoon black pepper. 4 gluten-free vegan sandwich rolls. 4 slices vegan cheese. 4 cups vegetable broth.

Instructions: In a slow cooker, combine mushrooms, onions, bell peppers, garlic, olive oil, tamari or soy sauce, balsamic vinegar, vegan Worcestershire sauce, thyme, rosemary, and black pepper. Pour vegetable broth over the mixture in the slow cooker. Cover and cook on low for 6-8 hours, or until vegetables are tender. Preheat oven to 350F 175C. Split sandwich rolls and place them on a baking sheet lined with parchment paper. Remove cooked vegetables from the slow cooker using a slotted spoon, and place them on the sandwich rolls. Top each sandwich with a slice of vegan cheese. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and the rolls are slightly toasted. Serve the sandwiches warm with a side of au jus from the slow cooker for dipping.

Prep Time: 15 minutes

Cook Time: 360 minutes