Annielith

These Keto Mixed Berry Crumble Pots are a delightful gluten-free and low-carb treat perfect for satisfying your sweet cravings without guilt. Bursting with juicy mixed berries and topped with a crunchy almond-coconut crumble, they're simple to make and irresistibly delicious.

Ingredients: 2 cups mixed berries such as strawberries, blueberries, raspberries. 1/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened shredded coconut. 1/4 cup erythritol or sweetener of choice. 1/4 cup butter or coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. Pinch of salt.

Instructions: Preheat the oven to 350F 175C. Divide the mixed berries evenly among four ramekins or oven-safe pots. In a bowl, mix together almond flour, coconut flour, shredded coconut, erythritol, melted butter or coconut oil, vanilla extract, cinnamon, and salt until crumbly. Sprinkle the crumble mixture evenly over the berries in each ramekin. Bake in the preheated oven for 20-25 minutes, or until the crumble topping is golden brown and the berries are bubbling. Allow to cool slightly before serving. Enjoy warm, optionally topped with whipped cream or coconut cream.

Prep Time: 10 minutes

Cook Time: 20 minutes

Learn how to properly shuck and serve fresh raw oysters for an elegant seafood experience. With just a few simple steps, you'll be able to enjoy the briny goodness of oysters at home.

Ingredients: 12 fresh oysters. 1 lemon, sliced into wedges. 1/4 cup mignonette sauce optional.

Instructions: Scrub oysters under cold, running water to remove any dirt or debris. Using an oyster knife, hold the oyster firmly with a towel or glove to protect your hand. Insert the tip of the oyster knife into the hinge of the oyster, then twist the knife to pry the shell open. Once the shell is slightly ajar, slide the knife along the top shell to detach the oyster from the bottom shell. Discard the top shell. Carefully loosen the oyster from the bottom shell by running the knife underneath it. Arrange the shucked oysters on a bed of crushed ice or a serving platter. Serve with lemon wedges and mignonette sauce on the side for dipping. Enjoy immediately.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the classic Thin Mints that are a favorite among Girl Scout Cookies. These chocolate-mint flavored delights are perfect for satisfying your sweet tooth.

Ingredients: 2 cups all-purpose flour. 1 cup unsweetened cocoa powder. 1/4 tsp salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 tsp vanilla extract. 1/2 tsp peppermint extract. 1/4 cup whole milk. 2 cups semisweet chocolate chips. 1/4 cup vegetable shortening.

Instructions: Mix flour, cocoa powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different bowl until they are light and fluffy. Add peppermint and vanilla extracts and mix well. Slowly add the dry ingredients and milk, switching between the two. Put the dough in the fridge for one to two hours after rolling it into a log shape. Warm the oven up to 175F 350C. Put the dough on baking sheets in thin rounds. Leave to cool for 10 to 12 minutes after baking. Mix chocolate chips and shortening and melt them together. Cover both sides of each cookie with the chocolate mixture as you dip them in it. Put the cookies on parchment paper and put them in the fridge to set.

Prep Time: 30 minutes

Cook Time: 12 minutes

This vegan smoothie is creamy and tastes great with the rich flavors of salted caramel and cacao. Cashews make it creamier, and cacao nibs give it a satisfying crunch. A little maple syrup makes it sweet, and the salt and sugar work perfectly together.

Ingredients: 1 ripe banana. 1 cup unsweetened almond milk. 1/4 cup raw cashews. 2 tablespoons cacao nibs. 1 tablespoon maple syrup or date syrup. 1/2 teaspoon vanilla extract. Pinch of sea salt. Ice cubes optional.

Instructions: Put the banana, almond milk, cashews, cacao nibs, maple syrup, vanilla extract, and sea salt in a blender. If you want it colder, you can add ice cubes and blend until the mixture is smooth and creamy. Pour into glasses and drink right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy a Big Veg Quinoa Burger that is full of protein and healthy vegetables. These homemade burgers are a great way to satisfy your burger cravings without eating meat.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup grated carrots. 1/2 cup chopped spinach. 1/4 cup diced red bell pepper. 1/4 cup diced red onion. 2 cloves garlic, minced. 1/2 cup breadcrumbs. 1/4 cup grated vegan cheese. 1 tsp cumin powder. 1 tsp paprika. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce leaves, tomato slices, and vegan mayo for topping.

Instructions: In a large bowl, mash the black beans with a fork or potato masher. Add cooked quinoa, grated carrots, chopped spinach, diced red bell pepper, diced red onion, minced garlic, breadcrumbs, grated vegan cheese, cumin powder, paprika, salt, and pepper to the mashed beans. Mix everything well to form a uniform mixture. Divide the mixture into 4 portions and shape them into burger patties. Heat a grill or skillet over medium-high heat and lightly grease it with oil. Place the burger patties on the grill or skillet and cook for about 4-5 minutes on each side, or until they are browned and heated through. Toast the whole wheat burger buns on the grill or in a toaster until they are lightly golden. Assemble the burgers by placing lettuce leaves and tomato slices on the bottom bun, followed by a quinoa burger patty. Spread vegan mayo on the top bun and place it on top of the patty. Serve the Big Veg Quinoa Burgers hot with your favorite side dishes.

Prep Time: 15 minutes

Cook Time: 10 minutes

Buffalo sauce covers tasty baked chicken wings that are great for game day or any other event. This recipe makes Buffalo wings taste just like the real thing, but it doesn't involve deep-frying them.

Ingredients: 2 lbs chicken wings. 1/2 cup hot sauce. 1/4 cup butter, melted. 1 tbsp white vinegar. 1/4 tsp cayenne pepper. 1/4 tsp garlic powder. Salt and pepper to taste. Celery sticks and blue cheese dressing for serving.

Instructions: Get the oven ready by heating it up to 400F 200C. Put white vinegar, cayenne pepper, garlic powder, salt, and pepper in a bowl. Add hot sauce and mix well. Put chicken wings on a baking sheet that has parchment paper on it. Spread the wings out evenly by brushing them with the sauce mixture that you just made. After the oven is hot, bake the wings for 45 to 50 minutes, flipping them over halfway through, until they are cooked all the way through and crispy. Warm it up and serve it with blue cheese dressing and celery sticks. Have fun!

Prep Time: 10 minutes

Cook Time: 45 minutes

Say goodbye to cake pops and hello to savory treats with quinoa, cheddar, and a jalapeo for spice. Ideal for a distinctive snack or appetizer!

Ingredients: 2 cups cooked quinoa. 1 cup shredded cheddar cheese. 1/2 cup diced jalapeos. 1/4 cup chopped green onions. 1/4 cup breadcrumbs. 2 eggs, beaten. 1 teaspoon garlic powder. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Oil for frying.

Instructions: In a large bowl, combine cooked quinoa, cheddar cheese, jalapeos, green onions, breadcrumbs, beaten eggs, garlic powder, cayenne pepper, salt, and pepper. Mix until well combined and the mixture holds together. Preheat oil in a deep fryer or large pot to 350F 175C. Scoop small portions of the mixture and form them into cake pop shapes. Carefully place the cake pops into the hot oil and fry until golden brown, turning as needed for even cooking. Remove the savory spicy cake pops from the oil and place them on a paper towel-lined plate to absorb excess oil. Serve warm and enjoy the savory, spicy kick of these unique cake pops!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the flavors of the tropics with this dairy-free and naturally sweetened tropical smoothie. Packed with vitamins, minerals, and fiber, it's a refreshing and nutritious way to start your day or satisfy your sweet cravings.

Ingredients: 1 cup frozen pineapple chunks. 1/2 cup frozen mango chunks. 1 ripe banana. 1/2 cup unsweetened coconut yogurt. 1/2 cup unsweetened almond milk. 1 tablespoon chia seeds. 1 tablespoon honey or maple syrup optional. 1/2 teaspoon vanilla extract.

Instructions: Place the frozen pineapple, frozen mango, ripe banana, unsweetened coconut yogurt, unsweetened almond milk, chia seeds, honey or maple syrup if desired, and vanilla extract in a blender. Blend on high until the mixture is smooth and creamy, adding more almond milk if needed to reach your desired consistency. Taste and adjust sweetness, if necessary, by adding more honey or maple syrup. Pour the tropical smoothie into a glass, garnish with a slice of fresh pineapple or a sprinkle of shredded coconut if desired. Enjoy your dairy-free and naturally sweetened clean and healthy tropical smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

This coconut curry is rich and creamy, and it's full of healthy vegetables. The dish is rich and creamy because of the Koko Freshly Pressed Coconut Milk + Calcium. It's a comforting and satisfying meal.

Ingredients: 1 can Koko Freshly Pressed Coconut Milk + Calcium. 2 cups mixed vegetables such as bell peppers, carrots, broccoli. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons curry powder. 1 tablespoon soy sauce. 1 tablespoon maple syrup. Salt and pepper to taste. Cooked rice, for serving. Fresh cilantro, for garnish.

Instructions: Warm up a little oil or water in a big pan over medium-low heat. Cut up the ginger, garlic, and onion and add them. For about 5 minutes, or until softened, saut. Add the curry powder and stir it in. Cook for one more minute, until the food smells good. Put the mixed vegetables in the pan and cook for 5 to 7 minutes, until they start to get a little tender. Add the soy sauce, maple syrup, and Koko Freshly Pressed Coconut Milk + Calcium. Mix things together well. Let the curry cook on low heat for 10 to 15 minutes, or until the vegetables are soft and the sauce has become a little thicker. Add pepper and salt to taste. Put the cooked rice on a plate and top it with the creamy coconut curry. Add fresh cilantro on top. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

A pancake recipe that is both light and tasty, with the health benefits of quinoa and the fresh taste of summer squash. Ideal for a healthy and filling summer meal!

Ingredients: 1 cup cooked quinoa. 2 cups grated summer squash. 1/2 cup chickpea flour. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon baking powder. Salt and pepper to taste. 2 large eggs, beaten. 2 tablespoons olive oil.

Instructions: Put chickpea flour, chopped onion, minced garlic, cilantro, cumin, baking powder, salt, and pepper in a large bowl. Add the cooked quinoa and mix them all together. Add the beaten eggs and mix them in until everything is well combined. Set a pan on medium heat and add the olive oil. Make small pancakes with the quinoa mixture by spooning it onto the pan. Each pancake should be cooked for three to four minutes on each side, or until it turns golden brown and is done all the way through. Take the pancakes out of the pan and put them on a plate lined with paper towels to soak up any extra oil. Put your favorite sauce or yogurt on top of the warm quinoa pancakes and serve them. Enjoy your tasty and healthy Summer Squash Quinoa Pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Pineapple Coconut Energy Bars taste like the tropics and are full of healthy ingredients. They're great for a quick breakfast or snack on the go.

Ingredients: 1 cup rolled oats. 1 cup dried pineapple. 1 cup shredded coconut. 1/2 cup almond butter. 1/4 cup maple syrup. 1/4 cup coconut oil. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. In a food processor, pulse the oats, dried pineapple, and shredded coconut until finely ground. In a small saucepan over low heat, melt together the almond butter, maple syrup, coconut oil, and salt until smooth. Pour the melted mixture into the food processor with the oat mixture. Pulse until well combined. Press the mixture firmly into a parchment-lined baking dish. Bake for 15-20 minutes, or until the edges are golden brown. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 20 minutes

These delicious vegan tarts are a great way to enjoy the rich flavors of chocolate and sweet cherries. The almond-date crust is healthy, and the creamy coconut filling makes it taste and feel even better. With fresh cherries and a rich chocolate drizzle on top, these tarts are a delicious treat for any event.

Ingredients: 1 cup raw almonds. 1 cup dates, pitted. 1/4 cup cocoa powder. 1/4 teaspoon sea salt. 1 cup sweet cherries, pitted. 1/2 cup coconut cream. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1/4 cup vegan chocolate chips.

Instructions: In a food processor, blend almonds, dates, cocoa powder, and sea salt until a dough forms. Press dough into tart pans to form crusts. Place pitted cherries on top of the crusts. In a small saucepan, heat coconut cream, maple syrup, and vanilla extract until warm. Pour warm mixture over the cherries in the tart pans. Place tart pans in the refrigerator for at least 1 hour to set. Once set, melt vegan chocolate chips and drizzle over the tarts. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy this green-colored raw cookie dough that is good for vegans and great for snacking!

Ingredients: 2 cups rolled oats. 1 cup raw cashews. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 1/2 cup vegan chocolate chips. 1/4 cup chopped pistachios optional for green color. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, blend rolled oats and cashews until finely ground. Add maple syrup, melted coconut oil, almond milk, vanilla extract, and salt. Blend until mixture forms a dough-like consistency. Transfer mixture to a bowl and fold in vegan chocolate chips and chopped pistachios if using. Using your hands, roll the dough into small cookie dough balls and place them on a lined baking sheet. Refrigerate for at least 30 minutes before serving. Enjoy your vegan, green-tinted cookie dough!

Prep Time: 15 minutes

Cook Time: 0 minutes

When served over brown rice, this vegan gumbo is hearty and filling. It has a great hint of peanut butter that makes it taste even better.

Ingredients: 1 cup okra, sliced. 1 cup bell peppers, diced. 1 cup celery, chopped. 1 cup onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup vegetable broth. 1/2 cup peanut butter. 2 tbsp tomato paste. 2 tbsp soy sauce. 1 tsp smoked paprika. 1 tsp thyme. 1/2 tsp cayenne pepper. Salt and pepper to taste. 2 cups cooked brown rice. Chopped green onions for garnish. Fresh parsley for garnish.

Instructions: Put onions, garlic, celery, and bell peppers in a large pot and cook them until they get soft. Tomato paste, peanut butter, soy sauce, smoked paprika, thyme, cayenne pepper, salt, and pepper should all be added at this point. Mix well. Allow the flavors to blend and the gumbo to thicken over low heat for 30 minutes. Place on top of brown rice that has been cooked. Put chopped green onions and fresh parsley on top. There is a hint of peanut butter in this tasty vegan gumbo.

Prep Time: 15 minutes

Cook Time: 30 minutes

These Spicy Red Chili Burgers taste great and are very spicy. They have a spicy kick from the red chili sauce, jalapeos, and pepper jack cheese. These are great for people who like their burgers a little hot.

Ingredients: 1 lb ground beef. 1/2 cup red chili sauce. 1/4 cup breadcrumbs. 1/4 cup diced red onions. 1/4 cup sliced jalapeos. 4 burger buns. 4 slices of pepper jack cheese. Lettuce and tomato for garnish. Salt and pepper to taste.

Instructions: In a mixing bowl, combine ground beef, breadcrumbs, diced red onions, and red chili sauce. Season the mixture with salt and pepper to taste and form it into four burger patties. Preheat your grill or stovetop pan to medium-high heat. Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of grilling, place a slice of pepper jack cheese on each patty and let it melt. Toast the burger buns on the grill for a minute or two until they are slightly crispy. Assemble your burgers by placing lettuce and tomato on the bottom bun, followed by the cheesy patty, and then sliced jalapeos on top. Add the top bun, and your Spicy Red Chili Burgers are ready to serve!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy a green smoothie that is creamy, healthy, and full of minerals and vitamins. Great for a morning pick-me-up or a pick-me-up after a workout.

Ingredients: 2 cups spinach leaves. 1 ripe banana. 1 cup frozen pineapple chunks. 1 cup unsweetened almond milk. 1 tablespoon chia seeds. 1 tablespoon almond butter.

Instructions: In a blender, combine spinach leaves, banana, pineapple chunks, almond milk, chia seeds, and almond butter. Blend until smooth and creamy. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

A tasty and healthy salad with quinoa, chickpeas, and almonds, topped with a tasty roasted scallion dressing. It's great for a quick and healthy meal!

Ingredients: 1 cup quinoa, rinsed and cooked. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup almonds, sliced and toasted. 4 scallions, trimmed. 3 tablespoons olive oil, divided. 1 tablespoon red wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 4 cups mixed greens spinach, arugula, or your choice.

Instructions: Preheat the oven to 400F 200C. Place scallions on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 15 minutes or until softened and slightly charred. Remove and let cool. In a large bowl, combine cooked quinoa, chickpeas, and toasted almonds. Chop the roasted scallions and add them to the bowl. In a small bowl, whisk together 2 tablespoons olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the quinoa mixture and toss to combine. Serve the salad over a bed of mixed greens. Garnish with additional sliced almonds if desired. Enjoy your Quinoa, Chickpea, Almond Salad with Roasted Scallion Dressing!

Prep Time: 15 minutes

Cook Time: 20 minutes