Angel Costa

With this tasty quinoa salad, you can turn your hall closet into a place where you can get things in order and get ideas. The bright colors and flavors will not only make your taste buds happy, but they will also make your closet look better.

Ingredients: 1 cup quinoa. 2 cups water. 1 tablespoon olive oil. 1/2 cup diced red bell pepper. 1/2 cup diced yellow bell pepper. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. 1/4 cup crumbled feta cheese. Salt and pepper to taste.

Instructions: Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a skillet, heat olive oil over medium heat. Add diced bell peppers and red onion. Saute until vegetables are tender, about 5 minutes. Fluff cooked quinoa with a fork and transfer to a large bowl. Add sauteed vegetables, chopped parsley, and crumbled feta cheese. Mix well. Season with salt and pepper to taste. Toss the mixture until evenly combined. Serve the quinoa salad in organized compartments within your hall closet for a visually pleasing and accessible storage solution.

Prep Time: 15 minutes

Cook Time: 20 minutes

This three-bean salad with Mediterranean flavors is full of good things for you. This dish goes well with barbecues, picnics, or as a light lunch. It's healthy and filling because it's full of protein and fiber.

Ingredients: 1 can chickpeas, drained and rinsed. 1 can kidney beans, drained and rinsed. 1 can cannellini beans, drained and rinsed. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 3 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 tablespoon lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the chickpeas, kidney beans, cannellini beans, diced bell peppers, chopped red onion, parsley, and basil. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the bean mixture and toss until well combined. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Prep Time: 15 minutes

Cook Time: 0 minutes

With this low-cholesterol recipe, you can enjoy the delicious taste of oven-baked pork ribs. The marinade gives the ribs deep flavors, and the sour-sweet glaze is the perfect way to finish them off. A brilliant idea from the kitchen for a healthier BBQ!

Ingredients: 2 racks of pork ribs. 1/4 cup low-sodium soy sauce. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup apple cider vinegar. 1/4 cup honey. 1/4 cup tomato paste.

Instructions: Preheat the oven to 275F 135C. Remove the membrane from the back of the ribs for better flavor absorption. In a bowl, mix soy sauce, olive oil, minced garlic, smoked paprika, onion powder, dried thyme, black pepper, and cayenne pepper to create a marinade. Rub the marinade all over the ribs, ensuring an even coating. Let them marinate in the refrigerator for at least 2 hours, or preferably overnight. Place the marinated ribs on a baking sheet lined with foil, bone side down. Cover the ribs with another layer of foil, creating a sealed packet. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender. In a small saucepan, whisk together apple cider vinegar, honey, and tomato paste over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens. During the last 30 minutes of baking, uncover the ribs and baste them with the prepared sauce every 10 minutes. Once the ribs are caramelized and cooked to perfection, remove them from the oven. Let the ribs rest for a few minutes before slicing. Serve with additional sauce on the side. Enjoy your delicious, low-cholesterol oven-baked pork ribs!

Prep Time: 15 minutes

Cook Time: 180 minutes

Pad Thai chicken cooked in a slow cooker that is tasty and easy to make. Great for a comforting meal during the week.

Ingredients: 1 lb chicken breasts, sliced thinly. 8 oz rice noodles. 1 red bell pepper, thinly sliced. 1 cup shredded carrots. 1/2 cup chopped green onions. 1/4 cup chopped peanuts. 3 cloves garlic, minced. 1/4 cup soy sauce. 3 tbsp rice vinegar. 2 tbsp brown sugar. 2 tbsp lime juice. 1 tbsp fish sauce. 1 tsp sesame oil. 1/4 tsp red pepper flakes. 1/4 cup chicken broth.

Instructions: Brown sugar, lime juice, fish sauce, sesame oil, and red pepper flakes should all be mixed together in a bowl. In a slow cooker, put chicken breasts, peppers, green onions, green bell pepper, and minced garlic. Add the sauce mix to the chicken and vegetables, and then toss to coat everything. Turn the heat down to low, cover, and cook for three to four hours, or until the chicken is fully cooked. Follow the directions on the package to cook the rice noodles. Before you add the cooked rice noodles and chicken broth, make sure the chicken is already cooked. Put the lid on and cook for another 15 to 20 minutes, until everything is hot. Put chopped peanuts on top of the Pad Thai chicken before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

This easy two-ingredient recipe combines the salty flavor of bacon with the crisp, fresh taste of asparagus to make a delicious keto-friendly dish that's great for any event. If you want a quick and easy appetizer or a tasty side dish, bacon-wrapped asparagus is a great choice. Plus, everyone is sure to love it!

Ingredients: 1 lb asparagus spears. 8-10 slices bacon.

Instructions: Preheat the oven to 400F 200C. Wash the asparagus spears and trim the tough ends. Divide the asparagus spears into bundles of 3-4 spears each. Wrap each bundle of asparagus with a slice of bacon, starting from the bottom and wrapping it tightly around the spears. Place the bacon-wrapped asparagus bundles on a baking sheet lined with parchment paper, seam side down. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the asparagus is tender, flipping halfway through the cooking time for even crispness. Remove from the oven and let cool slightly before serving. Enjoy as a delicious keto-friendly appetizer or side dish!

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy these rich and creamy keto chocolate peanut butter cups to satisfy your sweet tooth without going off track with your low-carb diet.

Ingredients: 1 cup unsweetened almond butter. 1/4 cup coconut oil, melted. 1/4 cup cocoa powder. 1/4 cup powdered erythritol. 1/2 teaspoon vanilla extract. Pinch of salt. 1/4 cup crushed unsalted peanuts optional.

Instructions: In a bowl, mix almond butter, melted coconut oil, cocoa powder, powdered erythritol, vanilla extract, and salt until well combined. Line a mini muffin tin with paper or silicone liners. Pour the mixture evenly into the muffin tin cups. Sprinkle crushed peanuts on top if desired. Place the muffin tin in the freezer for about 30 minutes or until the chocolate cups are set. Once set, remove the cups from the muffin tin and store them in an airtight container in the refrigerator.

Prep Time: 10 minutes

Cook Time: 0 minutes

This gluten-free and vegan Thai Veggie Quinoa Bowl is a tasty and healthy meal that combines the health benefits of quinoa with a rainbow of colorful vegetables and a spicy Thai-style dressing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup broccoli florets. 1 cup shredded carrots. 1 red bell pepper, thinly sliced. 1 cup snap peas, trimmed. 1/2 cup chopped fresh cilantro. 1/4 cup chopped peanuts. For the dressing:. 3 tablespoons soy sauce. 2 tablespoons lime juice. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 teaspoon grated ginger. 1 clove garlic, minced.

Instructions: Put the quinoa and water in a medium-sized saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Broccoli, carrots, red bell pepper, and snap peas should be steamed until soft but still crisp while the quinoa is cooking. To make the dressing, mix the soy sauce, lime juice, sesame oil, maple syrup, ginger, and garlic in a small bowl with a whisk. Use a fork to fluff up the cooked quinoa, then put it in bowls to serve. Put steamed vegetables on top, drizzle with the dressing, and top with chopped peanuts and cilantro. Serve your Thai Veggie Quinoa Bowl right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan vegetable salad tastes great and is good for you. With a tangy balsamic dressing, the fresh greens, juicy tomatoes, crunchy cucumbers, and salty olives make a great salad. This salad goes well with any meal and is quick and easy to make.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, sliced. 1/4 cup fresh parsley, chopped. 1/4 cup roasted sunflower seeds. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, parsley, and sunflower seeds. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until evenly coated. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes