Adventures With Grey

This hearty lentil and vegetable soup is vegan and full of fiber, protein, and good for you foods. On cold days, it's the perfect meal to warm you up and keep you healthy.

Ingredients: 1 cup green lentils, rinsed. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 garlic cloves, minced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. 1/2 teaspoon dried thyme. Salt and pepper, to taste. 2 cups chopped kale or spinach. Juice of 1 lemon.

Instructions: Put the onion, carrots, celery, and garlic in a big pot. Add a little water or broth and cook for about 5 minutes, until the vegetables are soft. Put in the vegetable broth, cumin, paprika, turmeric, thyme, salt, and pepper. Then add the diced tomatoes and lentils. Bring to a boil, then lower the heat and let it cook for 25 to 30 minutes, or until the lentils are soft. Add the chopped spinach or kale and lemon juice and mix well. For an extra 5 minutes, cook. Check the seasonings and make changes as needed. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 35 minutes

These eggnog-flavored spritz cookies are light and buttery, and they're great for the holidays or any time you're craving a sweet treat.

Ingredients: 1 cup vegan butter, softened. 3/4 cup powdered sugar. 1/4 cup unsweetened applesauce. 1/4 cup vegan eggnog. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1/2 teaspoon ground nutmeg. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Mix vegan butter and powdered sugar in a large bowl until the mixture is light and fluffy. Add the vegan eggnog, applesauce, and vanilla extract and mix well. Slowly add the flour, nutmeg, and salt, and mix them in until they are well mixed. Place cookie dough into a cookie press and press cookies onto baking sheets that have been cleared. For 8 to 10 minutes, or until the edges are just beginning to turn golden. To serve, let them cool on wire racks.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy the tastes of fall with this smooth and creamy Pumpkin Spice Smoothie. If you want pumpkin spice but don't want to eat something unhealthy, this is the best option.

Ingredients: 1 cup canned pumpkin puree. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 2 tablespoons honey. 1/2 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: In a blender, combine the canned pumpkin puree, ripe banana, Greek yogurt, almond milk, honey, pumpkin pie spice, and vanilla extract. Add the ice cubes to the blender. Blend all the ingredients until the mixture is smooth and creamy. Taste the smoothie and adjust sweetness or spice levels if desired, adding more honey or pumpkin pie spice as needed. Pour the Pumpkin Spice Smoothie into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

For Halloween, these cute cupcake liner witch hats are a fun and scary treat. They're simple to make and look great as a Halloween dessert or at a party.

Ingredients: 1 box of chocolate cake mix. 1 cup of water. 1/3 cup of vegetable oil. 3 large eggs. 24 flat-bottomed ice cream cones. 1 cup of black icing. 1/2 cup of orange icing. 24 Hershey's Kisses.

Instructions: Warm up your oven to 350F 175C and put 24 cupcake liners in a cupcake pan. Put the eggs, water, vegetable oil, and chocolate cake mix in a mixing bowl. Mix the batter well until it's smooth. Fill up each cupcake liner about two thirds of the way to the top with batter. Place the cupcakes in an oven that has already been heated. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. Take the cupcakes out of the oven and let them cool all the way down. Get the witch hats ready while the cupcakes cool. Cut each ice cream cone's flat bottom carefully to make a witch hat shape with a point. If you want to frost each cupcake, wait until they are completely cool. The witch's hat will be built on this. On top of each frosted cupcake, put an ice cream cone witch hat that you have already made. Pipe a band around the base of each witch hat with the orange icing to make the hatband. To finish off the look, put a Hershey's Kiss on top of each witch hat. The cupcake liners witch hats are now ready to be used.

Prep Time: 20 minutes

Cook Time: 20 minutes

This Flat Iron Steak Salad with Homemade Steak Sauce Dressing is delicious. It has grilled steak slices that are juicy on top of a bed of fresh mixed greens, red onions, blue cheese, and walnuts. The homemade steak sauce dressing gives the tender beef and crisp vegetables a tangy and savory taste that goes well with them.

Ingredients: 1 flat iron steak about 1 pound. Salt and pepper to taste. 2 tablespoons olive oil. 6 cups mixed greens such as arugula, spinach, and romaine. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup crumbled blue cheese. 1/4 cup chopped walnuts. For the Homemade Steak Sauce Dressing:. 1/4 cup ketchup. 2 tablespoons Worcestershire sauce. 1 tablespoon balsamic vinegar. 1 tablespoon honey. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: Warm up the grill or grill pan over medium-high heat. Add a lot of salt and pepper to the flat iron steak. Pour olive oil over the steak and rub it in so that it's well covered. If you want the steak to be medium-rare, grill it for four to five minutes on each side. Wait five minutes before cutting it. To make the dressing, mix the ketchup, Worcestershire sauce, honey, minced garlic, salt, and pepper in a small bowl with a whisk. Add cherry tomatoes, red onion, blue cheese, and walnuts to a large bowl. Toss the salad greens together. Cut the steak across the grain into thin slices. Place the steak slices on top of the salad. Add the homemade steak sauce dressing to the salad, and then serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

This is a delicious and creamy keto-friendly dish with soft chicken breasts, healthy spinach, and tangy artichoke hearts baked together in a rich Parmesan cream sauce.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 2 cloves garlic, minced. 200g fresh spinach. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1/4 teaspoon red pepper flakes optional.

Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. A big skillet that can go in the oven should have olive oil in it. It will take about 34 minutes per side for the chicken breasts to get brown on both sides after you add them. Take the chicken out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute. It's time to cook the spinach. Add chopped artichoke hearts and mix well. Add the heavy cream and stir it in until it's all warm. Add the chicken breasts back to the pan and cover them with some of the sauce. Use grated Parmesan cheese to cover the top. Put the skillet in an oven that has already been heated up and bake for 20 to 25 minutes, or until the chicken is fully cooked. If you want, add red pepper flakes as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

This quick and healthy stir fry has pork that has been flavored with ginger, crisp asparagus, and bright bell peppers. The salty soy sauce ties everything together, making a tasty dinner that is served over rice.

Ingredients: 1 lb pork tenderloin, thinly sliced. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 1 red bell pepper, sliced. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon hoisin sauce. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. Salt and pepper to taste. 2 green onions, sliced for garnish. Cooked rice for serving.

Instructions: In a bowl, mix soy sauce, oyster sauce, hoisin sauce, and cornstarch to create the sauce. Set aside. Heat vegetable oil in a wok or large skillet over medium-high heat. Add sliced pork tenderloin and stir-fry until browned and cooked through. Remove from the wok and set aside. In the same wok, add a bit more oil if needed. Stir in minced garlic and grated ginger, cooking until fragrant. Add asparagus and sliced red bell pepper. Stir-fry until vegetables are crisp-tender. Return the cooked pork to the wok and pour the sauce over the ingredients. Toss everything together until well-coated and heated through. Season with salt and pepper to taste. Serve the stir fry over cooked rice, garnished with sliced green onions. Enjoy this quick and healthy Ginger Chicken Asparagus Stir Fry for a flavorful dinner!

Prep Time: 15 minutes

Cook Time: 15 minutes

Elevating Pancake Mix makes these fluffy and tasty pancakes that will make your breakfast better. They're simple to make and taste great for breakfast in the morning.

Ingredients: 1 cup Elevating Pancake Mix. 1 egg. 3/4 cup milk. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1/4 cup chocolate chips optional. Maple syrup for serving.

Instructions: In a mixing bowl, combine the Elevating Pancake Mix, egg, milk, melted butter, and vanilla extract. Stir until well combined. If you want chocolate chip pancakes, fold in the chocolate chips at this stage. Heat a non-stick skillet or griddle over medium-high heat and lightly grease it with butter or oil. Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until it's golden brown and cooked through. Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve the Elevating Pancake Mix pancakes hot with maple syrup and your favorite toppings. Enjoy your delicious homemade pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

In this rich dip, you can't help but enjoy the creamy peanut butter, rich cream cheese, and delightful crunch of Tagalong cookies. Great for parties or as a sweet treat!

Ingredients: 1 cup creamy peanut butter. 8 oz cream cheese, softened. 1 cup powdered sugar. 1/4 cup milk. 1 tsp vanilla extract. 1 cup chopped Tagalong cookies. 1/2 cup mini chocolate chips.

Instructions: In a mixing bowl, beat together peanut butter and cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, and continue beating until well combined. Fold in chopped Tagalong cookies and mini chocolate chips until evenly distributed. Refrigerate for at least 30 minutes before serving. Serve with pretzels, graham crackers, or apple slices for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes

These mini gluten-free cheesecakes are rich and creamy, and they're great for any event. The crusts are made with almond flour, and the filling is a rich cream cheese.

Ingredients: 1 cup almond flour. 2 tablespoons melted butter. 8 oz cream cheese, softened. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 2 eggs. 1/4 cup sour cream. 1/4 cup heavy cream. 1/4 cup powdered sugar.

Instructions: Turn on the oven and heat it up to 325F 160C. Put the melted butter and almond flour in a bowl and mix them together well. Use mini cheesecake molds or muffin tins that have been lined to press the almond flour mixture into the bottom of them. You can make the cream cheese, sugar, and vanilla extract smooth in a different bowl by beating them together. Add the eggs one at a time, making sure to mix well after each one. Add heavy cream and sour cream and mix until smooth. Pour the cream cheese mix over the crusts made of almond flour that are in the molds. Put it in the oven for 15 to 18 minutes, or until the edges are set and the middle is still a little wobbly. Take them out of the oven and let them cool for 10 minutes in the molds. Place the mini cheesecakes on a wire rack to cool all the way down. Put it in the fridge for at least two hours, or until it gets firm. To serve, sprinkle powdered sugar over the tops.

Prep Time: 20 minutes

Cook Time: 15 minutes

This Roasted Asparagus and Cauliflower Salad is easy to make and tastes great. It's great for potlucks. When you roast vegetables, their natural sweetness comes out even more and they get a great depth of flavor. The roasted vegetables go great with the fresh herbs and tangy lemon-Dijon dressing. Together, they make a colorful and refreshing salad that is sure to impress. As a side dish or light lunch, you can serve it hot or at room temperature.

Ingredients: 1 bunch asparagus, trimmed and cut into bite-sized pieces. 1 small head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper, to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh chives. 1/4 cup chopped fresh dill. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. 1 clove garlic, minced. 1/4 cup crumbled feta cheese optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cauliflower and asparagus on a baking sheet and season them with salt and pepper. Put the vegetables in an oven that has already been heated and roast them for 20 to 25 minutes, stirring them once or twice during that time. To make the dressing, mix the lemon juice, Dijon mustard, and garlic powder in a small bowl with a whisk. Put the roasted vegetables in a bowl that will be used for serving. Cut up the dill, parsley, and chives and add them. Add the dressing to the salad and mix it all together. If you want to, you can sprinkle the crumbled feta cheese on top of the salad right before serving. You can serve it hot or cold. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

These grilled eggplant sandwiches are a delicious and satisfying vegan meal. The grilled eggplant adds a meaty texture, while the hummus, tomato, onion, and spinach create a flavorful combination. Perfect for a quick and easy lunch or dinner.

Ingredients: 1 large eggplant, sliced into rounds. 1/4 cup olive oil. Salt and pepper, to taste. 4 slices of your favorite bread. 1/2 cup hummus. 1 tomato, sliced. 1/2 red onion, thinly sliced. 1/2 cup fresh spinach leaves.

Instructions: Preheat a grill or grill pan over medium-high heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant slices for 3-4 minutes per side, or until tender and lightly charred. Toast the bread slices until lightly golden. Spread a generous layer of hummus on each slice of bread. Top two of the bread slices with grilled eggplant slices, tomato slices, red onion slices, and spinach leaves. Place the remaining bread slices on top to form sandwiches. Cut the sandwiches in half and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Lemon Garlic Chicken recipe is easy to prepare ahead of time, making it perfect for busy weeknights or entertaining. The tangy lemon and garlic marinade infuse the chicken with flavor, resulting in juicy and delicious meat.

Ingredients: 4 chicken breasts. 1/4 cup olive oil. 4 cloves garlic, minced. 2 lemons, juiced and zested. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste.

Instructions: Olive oil, lemon juice, lemon zest, parsley, salt, and pepper should all be mixed together in a bowl. Pour the marinade over the chicken breasts that are in a plastic bag that can be closed again. Put the bag closed and put it in the fridge for at least 30 minutes, or overnight for the best flavor. Warm the oven up to 190C 375F. Grilled chicken breasts should be put on a baking dish. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear. No need to: For a golden brown finish, broil for another two to three minutes. If you want, you can serve it hot with extra lemon slices and parsley on top.

Prep Time: 10 minutes

Cook Time: 30 minutes

Make a charming cookie basket out of a paper plate, which is ideal for gifting a delicious assortment of cookies. This inventive DIY project is an excellent way to display your baked goods.

Ingredients: 1 paper plate. Assorted cookies store-bought or homemade. Ribbon or twine. Tape or glue. Scissors.

Instructions: First, make your paper plate look nice. To make it look fun, you can paint it, put stickers on it, or use markers. Once the decorations are dry, cut the paper plate along the edge toward the middle, making slits all the way around it. To make the sides of the basket, fold up the slits. Fasten the slit ends to the inside of the basket with tape or glue. Put different kinds of cookies in the paper plate basket. You can use cookies from the store or your favorite cookies that you make at home. Wrap a ribbon or twine around the edge of the basket to make it look nicer and keep the sides in place. Now your do-it-yourself cookie basket is ready to be used or given as a gift.

Prep Time: 15 minutes

Cook Time: 0 minutes

For any event, these Fiesta Pinwheels are great, whether it's a party or just a quick snack. They're full of color and flavor, so they're sure to be a hit!

Ingredients: 1 package 8 ounces cream cheese, softened. 1 cup salsa. 1 cup shredded cheddar cheese. 1 can 4 ounces chopped green chilies, drained. 1/4 cup chopped green onions. 1/4 cup chopped black olives. 4 large flour tortillas 10 inches.

Instructions: Mix cream cheese and salsa together in a bowl until the mixture is smooth. Add the black olives, green chilies, cheddar cheese, and green onions. Cover all of the tortillas with the mixture. Wrap it in plastic wrap and roll it up tight. Put it in the fridge for at least two hours. Before you serve, cut it into 1/2-inch slices.

Prep Time: 15 minutes

Cook Time: 0 minutes

These gluten-free meatballs are a delicious and easy-to-make option for those following a gluten-free diet. They are flavorful, tender, and perfect for serving with pasta or as appetizers.

Ingredients: 1 lb ground beef. 1/2 cup gluten-free breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Preheat oven to 400F 200C. In a large bowl, combine ground beef, gluten-free breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and black pepper. Mix until well combined. Shape mixture into 1-inch meatballs. In a large skillet, heat olive oil over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes. Transfer meatballs to a baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through. Serve hot with your favorite gluten-free pasta or as appetizers with marinara sauce for dipping.

Prep Time: 15 minutes

Cook Time: 20 minutes

If you are on a low-carb or ketogenic diet, these pumpkin butter cookies are a great treat. They are full of pumpkin flavor and warm spices, so you can satisfy your sweet tooth without going off track with your diet.

Ingredients: 1 cup almond flour. 1/2 cup canned pumpkin puree. 1/4 cup butter, softened. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 tsp pumpkin pie spice. 1/2 tsp vanilla extract. 1/4 tsp salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, pumpkin puree, softened butter, erythritol, pumpkin pie spice, vanilla extract, and salt. Mix until well combined and a dough forms. Scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet and flatten them slightly with a fork. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 15 minutes