Alice W Correa

A flavorful and satisfying salad inspired by the classic flavors of a chicken gyro. This salad is packed with grilled chicken, fresh vegetables, and Mediterranean toppings, all drizzled with creamy Tzatziki sauce.

Ingredients: 2 boneless chicken breasts, sliced. 1 tablespoon olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted. 1/4 cup feta cheese, crumbled. Tzatziki sauce for dressing.

Instructions: In a bowl, combine the sliced chicken, olive oil, dried oregano, salt, and pepper. Toss to coat the chicken evenly. Heat a grill or grill pan over medium-high heat. Grill the chicken slices for about 4-5 minutes on each side or until cooked through and slightly charred. Remove from heat and set aside. In a large salad bowl, arrange the mixed greens as the base. Top the greens with cherry tomatoes, cucumber slices, red onion, Kalamata olives, and crumbled feta cheese. Place the grilled chicken slices on top of the salad. Drizzle the Tzatziki sauce over the salad as the dressing. Toss the salad gently to combine all the ingredients. Serve immediately and enjoy your delicious Chicken Gyro Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Savor the deliciously rich and creamy texture of homemade chocolate pudding. For those who enjoy chocolate, this dessert is ideal, and it's incredibly simple to prepare!

Ingredients: 2/3 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 3 tablespoons cornstarch. 1/4 teaspoon salt. 2 3/4 cups whole milk. 3/4 cup semisweet chocolate chips. 1 teaspoon pure vanilla extract.

Instructions: Mix the cocoa powder, cornstarch, granulated sugar, and salt in a medium-sized saucepan. Whisk in the whole milk gradually until the mixture is well combined and smooth. The mixture will thicken and gently boil if you place the saucepan over medium heat and stir constantly. This ought to take ten to fifteen minutes. Once the pudding is smooth and the semisweet chocolate chips have completely melted, remove the saucepan from the heat and stir in the vanilla extract. Transfer the chocolate pudding into ramekins or serving dishes. To stop a skin from forming, cover the pudding's surface with plastic wrap and chill it in the refrigerator for at least two hours, or until it is chilled and set. Chill the homemade chocolate pudding and top with chocolate shavings or whipped cream, if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in these delicious Chocolate Fudge Oat Bars, perfect for satisfying your sweet cravings. They're vegan, gluten-free, and packed with wholesome ingredients!

Ingredients: 2 cups rolled oats. 1 cup almond flour. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup cocoa powder. 1/4 cup almond butter. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. In a large mixing bowl, combine rolled oats, almond flour, maple syrup, melted coconut oil, cocoa powder, almond butter, vanilla extract, and salt. Mix until well combined. Fold in dairy-free chocolate chips. Press the mixture firmly and evenly into the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or until set. Remove from the oven and let it cool completely in the pan. Once cooled, lift the bars out of the pan using the parchment paper overhang and place on a cutting board. Cut into bars of desired size. Enjoy immediately or store in an airtight container for later.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the taste of the tropics with this delicious and healthy Tropical Mango Matcha Smoothie Cake. It's a refreshing blend of mango, matcha, and tropical fruits, all in a cake-like form. Perfect for breakfast or as a healthy dessert!

Ingredients: 1 cup frozen mango chunks. 1 ripe banana. 2 tbsp matcha powder. 1/2 cup Greek yogurt. 1/4 cup coconut milk. 1/4 cup honey. 1 tsp vanilla extract. 1/2 cup rolled oats. 1/4 cup shredded coconut. 1/4 cup chopped pineapple. 1/4 cup chopped kiwi. 1/4 cup fresh berries strawberries, blueberries, raspberries. Sliced mango and kiwi for garnish. Toasted coconut flakes for garnish.

Instructions: Add ripe banana, matcha powder, Greek yogurt, coconut milk, honey, and vanilla extract to a blender. Blend until smooth. Mix until it's creamy and smooth. Put shredded coconut and rolled oats in a blender and blend until everything is well mixed. Use a bowl or a cake mold to pour the smoothie mix into. Cut up some pineapple, kiwi, and fresh berries and put them on top. Put the smoothie in the fridge for at least two hours, or until it gets firm. Before serving, top with toasted coconut flakes, sliced mango, and kiwi.

Prep Time: 10 minutes

Cook Time: 0 minutes

This One Pot Bacon Chicken Pasta is a quick and delicious dinner option that can be made in minutes. Creamy, cheesy, and loaded with savory bacon, it's the perfect comfort food.

Ingredients: 1 lb 450g boneless, skinless chicken breasts, cut into bite-sized pieces. 8 oz 225g bacon, chopped. 1 small onion, finely chopped. 3 cloves garlic, minced. 1 1/2 cups 375ml chicken broth. 1 1/2 cups 375ml heavy cream. 8 oz 225g penne or fettuccine pasta. 1 cup 240ml grated Parmesan cheese. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Cook the chopped bacon in a big skillet or pot over medium-high heat until it crisps up. While leaving the bacon drippings in the pan, remove the bacon from the skillet and set it aside. To the skillet containing the bacon drippings, add the chopped chicken pieces. Add pepper and salt for seasoning. Cook the chicken until it's thoroughly cooked and browned. After removing it from the skillet, set the chicken aside. Add the minced garlic and the finely chopped onion to the same skillet. Saut the onion until it turns transparent and aromatic. Put the crispy bacon and cooked chicken back in the skillet. Mix everything together. Add the heavy cream and chicken broth. Mix in the pasta after adding it. After bringing the mixture to a boil, lower the heat so that it simmers. After the pasta is soft and the sauce has thickened, cover the skillet and simmer for 15 to 20 minutes, stirring now and then to keep the pasta from sticking. Once the Parmesan cheese has melted completely and the sauce has a creamy consistency, stir it in. To taste, add more salt and pepper for seasoning. Before serving, sprinkle some freshly chopped parsley on top. Enjoy your tasty one-pot bacon chicken pasta while it's hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

These cute Turquoise Blue Horse Bandana Girls Cupcakes are great for any event, but they're especially great for girls who love horses. They look good because they are turquoise blue and have fun decorations on them.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup turquoise blue food coloring. 1/4 cup unsweetened cocoa powder. 1/4 cup buttermilk. 1/2 tsp white vinegar. 1/2 tsp baking soda. 1/2 cup mini chocolate chips optional. Turquoise blue frosting. Horse-shaped fondant decorations. Bandana-patterned edible paper.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Whisk the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Put the turquoise blue food coloring and buttermilk in a small bowl and mix them together well. Add the buttermilk to another small bowl and mix the cocoa powder in it until it's smooth. Put the baking soda and vinegar in a third small bowl. It will fizz up. Add this to the mix of cocoa and buttermilk. Beginning with the dry ingredients and ending with them, add the colored buttermilk mixture to the butter, sugar, and eggs one at a time. Don't mix any further than that. If you want, you can fold in the mini chocolate chips. Fill up about two-thirds of the way to the top of each cupcake liner with 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. Let the cupcakes cool all the way down before you decorate them. Cover the cupcakes in turquoise blue frosting and decorate them with horse-shaped fondant and edible paper that looks like a bandana. Get your Turquoise Blue Horse Bandana Girls Cupcakes ready to cut and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

These Harissa Portabello Mushroom Tacos are bursting with flavor and perfect for a gluten-free meal. The spicy kick from the harissa paste pairs wonderfully with the meaty portabello mushrooms, creating a satisfying taco filling.

Ingredients: 4 large portabello mushrooms, stems removed and sliced. 2 tablespoons olive oil. 2 tablespoons gluten-free harissa paste. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 8 gluten-free corn tortillas. 1 avocado, sliced. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. Lime wedges for serving.

Instructions: Set your grill or grill pan on medium-high heat to get it ready to use. Add harissa paste, cumin, salt, pepper, and olive oil to a small bowl. Together, mix them well. Spread the harissa mixture on both sides of the bell pepper slices. For about four to five minutes on each side, or until soft, grill the mushrooms. For about 30 seconds on each side, warm the corn tortillas up on the grill. Place grilled portabello slices on top of each tortilla to make the tacos. Spread avocado slices, shredded lettuce, diced tomatoes, and chopped cilantro on top of the salad. Before you serve the tacos, squeeze some lime juice over them. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These bars are too good to pass up. They have caramel apples, creamy cheesecake, and rich brownies all in one. Great for people who like desserts!

Ingredients: 1 box brownie mix. 1/2 cup unsalted butter, melted. 2 eggs. 1/4 cup water. 1 cup chopped apples. 1 cup caramel sauce. 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine brownie mix, melted butter, eggs, and water. Mix until well combined. Spread the brownie batter evenly into a greased 9x13-inch baking pan. In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth. Pour the cream cheese mixture over the brownie batter and spread evenly. Sprinkle chopped apples evenly over the cream cheese layer. Drizzle caramel sauce over the top. Using a knife, gently swirl the caramel sauce and cream cheese mixture into the brownie batter. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars.

Prep Time: 15 minutes

Cook Time: 35 minutes

This Caesar Penne Pasta is a delightful twist on the classic Caesar salad, incorporating penne pasta for a satisfying meal. The combination of garlic, cherry tomatoes, Parmesan cheese, and Caesar dressing creates a flavorful dish that's quick and easy to make.

Ingredients: 200g penne pasta. 2 tbsp olive oil. 3 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/4 cup grated Parmesan cheese. 2 tbsp chopped fresh parsley. Salt and black pepper to taste. Caesar dressing store-bought or homemade.

Instructions: Cook penne pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add cherry tomatoes to the skillet and cook for 2-3 minutes, until slightly softened. Add cooked penne pasta to the skillet and toss to combine with the tomatoes and garlic. Pour Caesar dressing over the pasta and toss until well coated. Sprinkle grated Parmesan cheese and chopped parsley over the pasta. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally, until heated through. Serve hot, garnished with extra Parmesan cheese and parsley if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

On a hot summer day, these lychee coconut lime popsicles are the perfect way to cool off. Adding sweet lychee, creamy coconut, and sour lime together makes a tasty treat that will cool you down right away.

Ingredients: 1 can lychees in syrup drained. 1 cup coconut milk. Zest and juice of 2 limes. 2-3 tablespoons honey or sugar adjust to taste.

Instructions: In a blender, combine drained lychees, coconut milk, lime zest, lime juice, and honey/sugar. Blend until smooth and well combined. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. To remove the popsicles from the molds, run them under warm water for a few seconds.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the flavors of fall with this homemade vegan pumpkin spice latte smoothie. It's a delightful blend of pumpkin, spices, coffee, and sweetness, perfect for PSL season.

Ingredients: 1 cup unsweetened almond milk. 1/2 cup canned pumpkin puree. 1 ripe banana. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1-2 tbsp maple syrup adjust to taste. 1/2 cup brewed and cooled coffee or espresso. 1 cup ice cubes.

Instructions: A ripe banana, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and maple syrup should all be put into a blender. Mix until it's creamy and smooth. Put ice cubes and coffee or espresso that has been brewed and cooled into the blender. Once more, blend the smoothie until all of the ingredients are well mixed and the foam forms. You can add more maple syrup to make it sweeter if you think it needs it. Put the Vegan Pumpkin Spice Latte Smoothie into a glass. If you want, you can decorate it with a pinch of cinnamon or nutmeg. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A filling and aromatic dish made with tender beef and healthful beans simmered in a rich tomato-based broth. Ideal for a hearty and filling dinner.

Ingredients: 1 lb dried beans kidney or black beans. 1 lb beef stew meat, cubed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup beef broth. 1 bell pepper, diced. 1 tsp cumin powder. 1 tsp chili powder. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Soak the dried beans in water for a whole night. After draining, rinse. Warm up the olive oil in a big pot on medium heat. Add the garlic and onions, and saut until aromatic. Add the beef cubes and sear them all over. Add the diced tomatoes, soaked beans, bell pepper, chili powder, cumin powder, and salt and pepper to the mixture. Once the mixture reaches a boil, lower the heat to a simmer, cover, and cook for two to three hours, or until the beef is thoroughly cooked and the beans are soft. If needed, adjust the seasoning and serve hot.

Prep Time: 20 minutes

Cook Time: 180 minutes

These Vegan Savory Seaweed Muffins are packed with umami flavor from the seaweed and nutritional yeast. They make a delicious snack or side dish.

Ingredients: 2 cups all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 cup nutritional yeast. 1/4 cup chopped dried seaweed nori or wakame. 1 cup unsweetened plant-based milk. 1/4 cup olive oil. 1 tablespoon apple cider vinegar.

Instructions: Preheat the oven to 375F 190C and line a muffin tin with paper liners. In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, onion powder, nutritional yeast, and dried seaweed. In a separate bowl, whisk together the plant-based milk, olive oil, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes

A comforting and flavorful gluten-free and dairy-free twist on the classic egg drop noodle soup, enhanced with the bold flavors of kimchi sauce. Perfect for a cozy meal!

Ingredients: 6 cups gluten-free chicken or vegetable broth. 2 cups gluten-free rice noodles. 4 large eggs, beaten. 1 cup gluten-free kimchi, chopped. 2 tablespoons gluten-free tamari or soy sauce. 1 tablespoon sesame oil. 2 green onions, thinly sliced. 1 teaspoon minced fresh ginger. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Bring the gluten-free chicken or vegetable broth to a boil in a large pot. When the broth starts to boil, add the gluten-free rice noodles and cook them according to the directions on the package until they are soft. Remove the water and set it aside. Beat the eggs in a different bowl, then set them aside. Gluten-free tamari or soy sauce, sesame oil, minced fresh ginger, and garlic powder should all be put in the same pot. Stir every once in a while for two to three minutes. Slowly add the beaten eggs to the soup that is already simmering while stirring it gently. As the eggs cook, they will turn into silky ribbons in the soup. Add salt and pepper to taste to the soup. Put the cooked gluten-free rice noodles in bowls and pour the egg drop soup on top of them. Add thinly sliced green onions as a garnish. Put extra kimchi sauce on the side and serve hot. Enjoy your tasty Egg Drop Noodle Soup with Kimchi Sauce that doesn't have any gluten or dairy.

Prep Time: 15 minutes

Cook Time: 20 minutes

These pan-seared chicken breasts are flavorful, juicy, and perfect for a quick and easy weeknight dinner. The combination of garlic, paprika, and thyme adds delicious aroma and taste to the chicken.

Ingredients: 4 chicken breasts, boneless and skinless. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Use paper towels to dry off the chicken breasts and get rid of any extra water. Paprika, dried thyme, salt, and pepper should all be mixed together in a small bowl. Spread the spice mix out on both sides of the chicken breasts. Put olive oil in a big skillet and heat it over medium-high heat. When the oil is hot, add the chicken breasts that have been seasoned. The chicken breasts should be cooked for about 6-7 minutes on each side, or until they are golden brown and done all the way through. After taking the chicken breasts out of the pan, let them rest for a few minutes. Add chopped parsley on top and serve hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Black Bean Hummus in a Slow Cooker is an easy take on the traditional hummus recipe. While you go about your day, the slow cooker blends the flavors together. When it's done, you'll have a creamy, tasty dip that's great for parties or as a snack.

Ingredients: 2 cans 15 ounces each black beans, drained and rinsed. 3 cloves garlic, minced. 1/4 cup tahini. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Optional toppings: chopped cilantro, diced tomatoes, sliced green onions.

Instructions: Black beans, tahini, lemon juice, olive oil, ground cumin, paprika, salt, and pepper should all be put in a slow cooker. Make sure to stir everything together well. Cover and cook on low for three to four hours, or until the flavors are mixed and the mixture is hot. After the food is cooked, blend it with an immersion blender or in a food processor until it is smooth and creamy. If necessary, change the seasoning. You can serve the black bean hummus warm or at room temperature. You can add chopped cilantro, diced tomatoes, or sliced green onions as toppings if you want.

Prep Time: 10 minutes

Cook Time: 180 minutes

This Kapow! Lemon-Parsley Bean Salad is a vibrant and refreshing dish bursting with flavors. It's perfect for a light lunch or as a side dish for your favorite meal. The combination of mixed beans, cherry tomatoes, and fresh parsley, dressed with a zesty lemon dressing, creates a delicious and nutritious salad that will tantalize your taste buds.

Ingredients: 1 can 15 oz mixed beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup chopped fresh parsley. Zest and juice of 1 lemon. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed beans, cherry tomatoes, red onion, and parsley. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. Pour the dressing over the bean mixture and toss until well combined. Let the salad marinate in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes