Antmageddon

Enjoy this rich vegan lemon meringue baked cheesecake! There is a buttery graham cracker crust, a creamy cashew filling with a zesty lemon flavor, and a fluffy aquafaba meringue on top. At any party, this dessert is sure to be a hit.

Ingredients: For the crust:. 1 1/2 cups vegan graham cracker crumbs. 1/4 cup vegan butter, melted. For the cheesecake filling:. 1 1/2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/3 cup lemon juice. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. Zest of 2 lemons. For the meringue topping:. Liquid from 1 can of chickpeas aquafaba. 1/2 teaspoon cream of tartar. 1/2 cup granulated sugar. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C. In a bowl, mix together graham cracker crumbs and melted vegan butter until well combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool. In a blender, combine soaked cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, vanilla extract, and lemon zest. Blend until smooth and creamy. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. In a clean mixing bowl, beat the aquafaba with cream of tartar using a hand mixer until stiff peaks form. Gradually add sugar and vanilla extract while continuing to beat until glossy stiff peaks form. Spread the meringue topping over the cheesecake filling, covering the entire surface. Bake the cheesecake for 25-30 minutes, or until the meringue is lightly golden. Remove from oven and let cool completely. Chill in the refrigerator for at least 4 hours or overnight before serving.

Prep Time: 30 minutes

Cook Time: 30 minutes

This vegan egg roll in a bowl is a quick and easy meal that tastes just like regular egg rolls but doesn't have the wrapper. It tastes great, fills you up, and is full of crunchy carrots.

Ingredients: 1 tbsp sesame oil. 1 onion, diced. 3 cloves garlic, minced. 1 tbsp ginger, minced. 1/2 cup soy sauce or tamari. 1 tbsp rice vinegar. 1 tbsp sriracha sauce. 1 package 14 oz coleslaw mix shredded cabbage and carrots. 1 cup shredded carrots. 1 block 14 oz extra-firm tofu, pressed and crumbled. 2 green onions, chopped. 1/4 cup cilantro, chopped. 2 tbsp sesame seeds, for garnish.

Instructions: Heat sesame oil in a large skillet over medium heat. Add onion, garlic, and ginger. Saut until fragrant, about 2 minutes. Stir in soy sauce, rice vinegar, and sriracha. Add coleslaw mix, shredded carrots, and crumbled tofu. Cook for 5-7 minutes, or until vegetables are tender. Remove from heat and stir in green onions and cilantro. Serve topped with sesame seeds.

Prep Time: 10 minutes

Cook Time: 10 minutes

A delightful blend of creamy almond milk, the inherent sweetness of ripe mango, and the fragrant essence of vanilla bean characterizes this Paleo-friendly chia seed pudding. It's a filling and nutritious choice for breakfast or a snack.

Ingredients: 1/4 cup chia seeds. 1 cup unsweetened almond milk. 1/2 ripe mango, diced. 1/2 vanilla bean pod, seeds scraped. 1 tablespoon honey optional. Fresh berries for topping optional.

Instructions: Chia seeds, almond milk, and scraped vanilla bean seeds should all be combined in a mixing bowl. After giving it a good stir, let it rest for five minutes. Once more, stir to avoid clumps, and then chill for a minimum of two hours or overnight. Before serving, thoroughly combine the pudding with the diced mango and honey, if using. If desired, garnish with fresh berries. Savor your Mango Chia Seed Pudding with Vanilla Beans on the Paleo Diet!

Prep Time: 10 minutes

Cook Time: 0 minutes

This hearty and tasty soup is based on the famous Zuppa Toscana from Olive Garden. This is the best comfort food ever. It has Italian sausage, bacon, potatoes, kale, and a creamy broth.

Ingredients: 1 lb Italian sausage. 4-6 slices bacon, chopped. 1 onion, chopped. 3 cloves garlic, minced. 4 cups chicken broth. 3 cups water. 2 large potatoes, diced. 1 bunch kale, chopped. 1 cup heavy cream. Salt and pepper to taste. Red pepper flakes optional. Grated Parmesan cheese optional.

Instructions: In a large pot, cook Italian sausage and chopped bacon over medium heat until browned. Add chopped onion and minced garlic, cook until onions are translucent. Pour in chicken broth and water, bring to a boil. Add diced potatoes and simmer until tender, about 10-15 minutes. Stir in chopped kale and cook until wilted, about 5 minutes. Reduce heat to low, pour in heavy cream, and simmer for an additional 5 minutes. Season with salt, pepper, and red pepper flakes if desired. Serve hot, garnished with grated Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty and filling salad made with crispy bacon, white beans, and edamame mixed together in a tasty balsamic vinaigrette. To go with your favorite meal or as a light lunch, this salad is great.

Ingredients: 1 cup white beans, cooked and drained. 1 cup edamame, cooked and shelled. 4 strips of bacon, cooked and crumbled. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup feta cheese, crumbled. Salt and black pepper to taste. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar.

Instructions: Put the cooked white beans and edamame in a large bowl and mix them together. Crumble the bacon and add it to the bowl along with the finely chopped red onion and fresh parsley. Add the cherry tomatoes cut in half and the crumbled feta cheese slowly. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Pour the dressing over the salad and mix everything together until it's well covered. To taste, add salt and black pepper to the salad. Put it in the fridge for about 30 minutes to let the flavors mix. Serve cold, and if you want, add more parsley to the top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chocolate Chip Shortbread Cookie Dippers are buttery, melt-in-your-mouth cookies stuffed with semisweet chocolate chips. They go great with a glass of cold milk or a hot cup of coffee or tea.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the all-purpose flour and salt to the butter mixture, mixing until a smooth dough forms. Fold in the semisweet chocolate chips, distributing them evenly throughout the dough. Shape the dough into a log, approximately 2 inches in diameter, and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes. Once chilled, slice the dough log into 1/4-inch thick rounds and place them on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the Chocolate Chip Shortbread Cookie Dippers with a glass of milk or your favorite hot beverage for dipping and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan kleicha date cookies are a healthier twist on the traditional recipe. Filled with sweet dates and spiced with aromatic cardamom and cinnamon, they make a delightful treat for any occasion.

Ingredients: 2 cups whole wheat flour. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/2 teaspoon ground cardamom. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 cup pitted dates, chopped. 2 tablespoons water. 1/4 cup chopped walnuts optional.

Instructions: Preheat oven to 350F 175C. In a bowl, mix together flour, melted coconut oil, maple syrup, cardamom, cinnamon, and salt until well combined. In another bowl, combine chopped dates and water. Microwave for 1-2 minutes until dates soften. Mash them slightly. Divide the dough into small balls. Flatten each ball into a disc shape. Place a small amount of the date mixture onto each disc. Optionally, add some chopped walnuts on top of the date mixture. Fold the edges of the dough over the filling, forming a sealed ball. Place the cookies on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the cookies are golden brown. Allow the cookies to cool before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

You can eat these Keto Grab & Go Snack Bites to get some quick energy or to satisfy your sweet tooth while staying on the keto diet. They are a quick and easy snack for busy days because they are high in healthy fats and low in carbs.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened shredded coconut. 1/4 cup powdered erythritol or your preferred keto-friendly sweetener. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 2 tablespoons unsweetened almond milk. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put almond flour, coconut flour, shredded coconut, erythritol, and salt in a bowl and mix them together. Vanilla extract, almond milk, and melted coconut oil should all be added. Mix everything together well. Add the sugar-free chocolate chips and mix them in. Put the dough into small balls that are easy to eat and place them on a baking sheet lined with parchment paper. After 10 to 12 minutes, the top should be lightly golden. Let it cool down before you serve it. Keep in a container that won't let air in so it's easy to grab and go.

Prep Time: 15 minutes

Cook Time: 10 minutes

By adding eggs and bacon to your grilled cheese, you can turn it into a tasty breakfast sandwich. This waffled breakfast grilled cheese sandwich has just the right amount of sweet and savory, with a touch of maple.

Ingredients: 4 slices of bread. 4 slices of American cheese. 4 slices of cooked bacon. 4 large eggs. 2 tablespoons butter. Salt and pepper to taste. Maple syrup for dipping optional.

Instructions: Preheat your waffle iron. Place a slice of bread on a clean surface and top with a slice of American cheese and a slice of cooked bacon. In a separate pan, melt 1 tablespoon of butter over medium heat. Crack one large egg into a small bowl, and carefully slide it onto the melted butter in the pan. Season with salt and pepper to taste. Cook the egg until the whites are set, and the yolk is still slightly runny, about 2-3 minutes. You can cover the pan for faster cooking. Carefully transfer the fried egg onto the bacon and cheese stack on the bread. Top with another slice of American cheese and another slice of bread to make a sandwich. Repeat steps 4-7 for the remaining eggs, creating a total of 4 sandwiches. Place each sandwich in the preheated waffle iron and cook until the bread is golden brown and crispy, and the cheese is melted, about 4-5 minutes. Remove the waffled breakfast grilled cheese sandwiches from the waffle iron and let them cool for a minute. Cut the sandwiches in half diagonally, and serve them warm with maple syrup for dipping if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Paleo Philly Cheesesteak Stuffed Peppers are a delicious twist on the classic Philly cheesesteak, without the bread. Packed with grass-fed beef, colorful vegetables, and flavorful spices, they make a satisfying and nutritious meal.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 lb grass-fed beef sirloin, thinly sliced. 2 tablespoons coconut oil. 1 onion, thinly sliced. 1 green bell pepper, thinly sliced. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and black pepper to taste. 1 cup sliced mushrooms. 4 slices paleo-friendly cheese optional. Fresh parsley, chopped, for garnish optional.

Instructions: Set the oven's temperature to 375F 190C. One tablespoon of coconut oil should melt in a big skillet over medium heat. Add the thinly sliced beef sirloin and sear it for 34 minutes on each side, or until browned. Take out of the skillet and place aside. Add the final tablespoon of coconut oil to the same skillet. Add the green bell pepper and onion slices. Simmer for about 5 minutes, or until tender. To the skillet, add the paprika, onion, garlic, and black pepper powders. Add the peppers and onions and stir to combine. Cook the sliced mushrooms in the skillet for a further three to four minutes. After the steak has finished cooking, return it to the skillet and thoroughly mix everything. Stuff the mixture of beef and vegetables into each half of a bell pepper. Put a slice of paleo-friendly cheese on top of each half of stuffed pepper. After the peppers are stuffed, place them on a baking sheet and bake them for 25 to 30 minutes, or until they are soft. If desired, garnish with chopped parsley prior to serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

This vegan salad is crunchy and refreshing, with apples, chicory, fennel, walnuts, and vegan Grana-style cheese mixed together in a zesty lemon dressing.

Ingredients: 2 apples, thinly sliced. 2 chicory heads, separated into leaves. 1 small fennel bulb, thinly sliced. 1/2 cup walnuts, roughly chopped. 1/4 cup vegan Grana-style cheese, grated. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper, to taste.

Instructions: In a large bowl, combine the sliced apples, chicory leaves, sliced fennel, and chopped walnuts. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Sprinkle the vegan Grana-style cheese over the salad before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

A quick and flavorful Filipino classic made easy in the Instant Pot. Tender chicken thighs in a savory and slightly tangy adobo sauce.

Ingredients: 3 lbs chicken thighs, bone-in and skin-on. 1 cup soy sauce. 1/2 cup white vinegar. 1 onion, peeled and sliced. 6 cloves garlic, minced. 1 teaspoon black peppercorns. 2 bay leaves. 1/2 cup water. 2 tablespoons vegetable oil. 2 tablespoons brown sugar. Salt, to taste. Green onions and sesame seeds for garnish.

Instructions: Season chicken thighs with salt and set aside. Turn on the Instant Pot and select 'Saute.' Heat vegetable oil and brown chicken thighs on both sides. Remove and set aside. In the same pot, saut onions and garlic until fragrant. Add soy sauce, white vinegar, water, brown sugar, black peppercorns, and bay leaves to the pot. Stir to combine. Return the browned chicken thighs to the pot and coat them with the sauce. Secure the Instant Pot lid, set to 'Sealing,' and pressure cook on high for 15 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and remove the bay leaves. Taste and adjust seasoning if necessary. Serve the Instant Pot Chicken Adobo over rice, garnished with sliced green onions and sesame seeds. Enjoy your delicious Instant Pot Chicken Adobo!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Spicy Tuna Roll is a tasty and spicy take on the traditional tuna roll. It's full of flavor and great for sushi fans who like a little heat.

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1/2 lb sushi-grade tuna, diced. 2 tbsp mayonnaise. 1 tbsp sriracha sauce. 1/2 cucumber, julienned. 1 avocado, sliced. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. Dice the tuna and put it in a bowl. Add mayonnaise and sriracha sauce. On a bamboo sushi mat, put a piece of nori. Make a 1-inch border at the top of the sushi rice and spread it out evenly over the nori. A line of cucumber, avocado, and spicy tuna should be drawn along the bottom edge of the nori. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. With a sharp knife, cut the roll into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy the perfect balance of sweet and salty flavors in these tasty chocolate muffins. If you like desserts, these are a great treat!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1/2 cup semi-sweet chocolate chips. 1/4 cup crushed pretzels. Sea salt for sprinkling.

Instructions: Start by heating the oven to 350F 175C. For muffins, line the tin with paper liners or grease it well. All-purpose flour, cocoa powder, brown sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl. Melt the butter and add the eggs and vanilla extract to another bowl. Use a whisk to mix the ingredients well. Add the wet ingredients to the dry ones and mix them together until they are just mixed. It will be smooth after you add the buttermilk. Add the semisweet chocolate chips and mix them in. Put an equal amount of batter in each muffin cup in the prepared pan. Put some crushed pretzels and a pinch of sea salt on top of each muffin. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through. Enjoy your chocolate muffins that are both sweet and salty.

Prep Time: 15 minutes

Cook Time: 18 minutes

With this home barista recipe, you can make a classic cappuccino that tastes creamy and rich. Cappuccino with frothed milk and a touch of cocoa powder is a delicious treat. It has just the right amount of espresso and velvety milk.

Ingredients: 1 shot of espresso. 1/3 cup of whole milk. 1/3 cup of frothed milk. A pinch of cocoa powder for garnish.

Instructions: Use your espresso machine to make a shot of espresso. Heat up 1/3 cup of whole milk in the steamer until it turns smooth and creamy. To make a cappuccino, pour the espresso shot into a cup. Add the steamed milk to the espresso, but leave some room for the frothed milk on top. Shake 1/3 cup of milk until it forms tiny, stiff bubbles. Add the whipped milk on top of the cappuccino. Add a little cocoa powder to the frothed milk to make it look nice. Serve your homemade cappuccino right away and enjoy it!

Prep Time: 5 minutes

Cook Time: 5 minutes

These Pulled Pork Stuffed Potatoes are a tasty take on traditional stuffed potatoes. They are made with soft russet potatoes that are stuffed with savory pulled pork, tangy barbecue sauce, and melted cheddar cheese. They are then topped with sour cream and fresh green onions.

Ingredients: 4 large russet potatoes. 2 cups pulled pork. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup barbecue sauce. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Clean the potatoes well and use a fork to make several holes in each one. Add salt and pepper to the potatoes and rub them with olive oil. Put the potatoes on a baking sheet and bake them until they are soft, about 45 to 60 minutes. Take the potatoes out of the oven when they're done and let them cool down a bit. Make a long cut in the top of each potato and scoop out the flesh, leaving a thin shell. BBQ sauce and pulled pork should be mixed together in a bowl. Put some pulled pork inside each potato shell. Shredded cheddar cheese should be put on top of each stuffed potato. Put the stuffed potatoes back in the oven and bake for another 10 minutes, or until the cheese melts and starts to bubble. Take it out of the oven and let it cool down a bit. Put sour cream and chopped green onions on top before serving.

Prep Time: 15 minutes

Cook Time: 70 minutes

Enjoy the tasty mix of blackberries and raspberries with smooth Greek yogurt. On hot summer days, this homemade frozen yogurt is a great treat.

Ingredients: 2 cups frozen blackberries. 1 cup frozen raspberries. 1 1/2 cups Greek yogurt. 1/2 cup honey. 1 teaspoon vanilla extract.

Instructions: Place the frozen blackberries and raspberries in a food processor or blender. Add the Greek yogurt, honey, and vanilla extract to the blender. Blend the mixture until it becomes smooth and creamy. Taste the mixture and adjust the sweetness if needed by adding more honey. Pour the frozen yogurt mixture into a freezer-safe container and cover it with a lid. Freeze the mixture for at least 4 hours or until it's firm. Scoop the frozen yogurt into serving bowls or cones and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes