Argonified

These delightful doughnuts combine the sweetness of wild blueberries with the tropical flavor of coconut and the creaminess of ricotta cheese. They are baked to perfection, making them a healthier alternative to traditional fried doughnuts. Perfect for breakfast or as a sweet treat anytime!

Ingredients: 1 cup all-purpose flour. 1/4 cup coconut flour. 1/2 cup ricotta cheese. 1/2 cup wild blueberries fresh or frozen. 1/3 cup sugar. 1/4 cup coconut milk. 1 egg. 2 tablespoons melted coconut oil. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Powdered sugar for dusting optional.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the coconut flour, all-purpose flour, sugar, baking powder, and salt in a mixing bowl. Ricotta cheese, coconut milk, egg, melted coconut oil, and vanilla extract should all be combined in a different bowl. Blend until thoroughly blended. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to blend too much. Mix the wild blueberries into the batter gently. Spoon about two thirds of the batter into each mold in the doughnut pan that has been prepared. A toothpick inserted into a doughnut should come out clean after baking for 12 to 15 minutes in a preheated oven, or until the doughnuts are golden brown. The doughnuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling. If preferred, you can dust the cooled doughnuts with powdered sugar. Savor your mouthwatering Doughnuts with Coconut Ricotta and Wild Blueberries!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the ultimate burger experience with this Double Bacon Cheeseburger. Juicy beef patties, crispy bacon, melted cheddar cheese, and a savory sauce, all topped with pickles for that perfect balance of flavors.

Ingredients: 2 beef burger patties. 4 strips of bacon. 4 slices of cheddar cheese. 4 hamburger buns. 1/2 cup of pickles. 1/4 cup of mayonnaise. 1/4 cup of ketchup. 1/4 cup of mustard. Lettuce leaves. Tomato slices. Onion slices. Salt and pepper to taste.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. After cooking the bacon until it's crispy, drain it on paper towels. Some salt and pepper should be added to the burger patties. You can grill the burger patties for as long as you like them, but for medium-rare, they usually need 34 minutes per side. Add a slice of cheddar cheese to each patty and let it melt in the last minute of cooking. Grill the hamburger buns until they are just barely golden while the patties are cooking. To make the burger sauce, mix the mayonnaise, ketchup, and mustard in a small bowl. Put the burgers together: Toast the buns and spread the burger sauce on them. Then add lettuce leaves, tomato slices, onion slices, a double bacon cheeseburger patty, and pickles. Add the other half of the bun on top, and if you need to, use a toothpick to hold it in place. Enjoy your tasty Double Bacon Cheeseburger with Pickles while it's still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Surprise your wedding guests with these adorable and delicious cakesicle pops included in your invitations. A sweet pre-celebration treat!

Ingredients: 2 cups cake crumbs from your favorite flavor. 1/2 cup frosting vanilla or flavored of your choice. 1 cup white chocolate chips. 1 tablespoon vegetable oil. Assorted toppings sprinkles, edible glitter, etc..

Instructions: In a large bowl, mix together the cake crumbs and frosting until well combined. Roll the mixture into small cake pop-sized balls and place them on a parchment-lined tray. Insert a cake pop stick into each ball and freeze for 15 minutes. In a microwave-safe bowl, melt the white chocolate chips with vegetable oil in 30-second intervals until smooth. Dip each frozen cake pop into the melted white chocolate, ensuring an even coating. Decorate with assorted toppings while the chocolate is still wet. Place the decorated cake pops back on the tray and let them set in the refrigerator for at least 30 minutes. Once set, your wedding cakesicle pops are ready to be wrapped and included with your invitations!

Prep Time: 30 minutes

Cook Time: 0 minutes

Indulge in the rich and savory flavors of these gourmet crepes filled with sautéed wild mushrooms and melted Gruyere cheese. Perfect for a special brunch or dinner!

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/4 cups whole milk. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons unsalted butter, melted. 8 ounces wild mushrooms, sliced. 1 cup shredded Gruyere cheese. 2 tablespoons fresh chives, chopped. 2 tablespoons olive oil.

Instructions: In a mixing bowl, whisk together the flour, eggs, milk, salt, and black pepper until you have a smooth crepe batter. Heat a non-stick skillet over medium-high heat and add a small amount of melted butter or oil to coat the bottom. Pour a ladleful of crepe batter into the skillet and swirl it around to cover the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, adding more butter or oil as needed. In a separate pan, heat the olive oil over medium heat. Add the sliced wild mushrooms and saut until they are tender and browned, about 5-7 minutes. Season with salt and pepper to taste. Place a portion of the sauted mushrooms and a sprinkle of Gruyere cheese onto each crepe. Fold the crepes in half and then in half again to form triangles. Return the stuffed crepes to the skillet and cook for a minute or two until the cheese melts and the crepes are heated through. Garnish with chopped fresh chives and serve hot. Enjoy your delicious Crepes with Wild Mushrooms and Gruyere!

Prep Time: 15 minutes

Cook Time: 20 minutes

In this quick and tasty dish, thin and delicate cappellini pasta is paired with sweet cherry tomatoes that have been blistered and fragrant fresh basil. When you add a little olive oil and Parmesan cheese on top, it makes the whole thing taste great.

Ingredients: 8 ounces capellini pasta. 2 cups cherry tomatoes. 2 cloves garlic, minced. 1/4 cup extra virgin olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves, torn. Grated Parmesan cheese for serving.

Instructions: Cook capellini according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and cook until blistered and starting to burst, about 5-7 minutes. Add minced garlic to the skillet and saut for another minute until fragrant. Season with salt and pepper to taste. Add cooked capellini and reserved pasta water to the skillet. Toss to coat the pasta in the tomato mixture. Remove from heat and stir in torn fresh basil leaves. Serve hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Fruity Pebble Party Hats Cupcakes are a delightful and whimsical treat for any celebration. The vanilla cupcakes are studded with colorful Fruity Pebbles and topped with a creamy, sweet frosting. Perfect for birthday parties or any occasion that calls for a touch of fun and nostalgia.

Ingredients: 1 box of vanilla cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup milk. 1 teaspoon vanilla extract. 1 cup Fruity Pebbles cereal. 1/2 cup unsalted butter. 4 cups powdered sugar. 1/4 cup milk for frosting. Fruity Pebbles cereal for decoration. Party hat decorations optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, 1 cup of milk, and vanilla extract. Mix until smooth. Gently fold in 1 cup of Fruity Pebbles cereal into the cupcake batter. Fill each cupcake liner 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the frosting. In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, 1 cup at a time, alternating with 1/4 cup of milk until the frosting is smooth and fluffy. Once the cupcakes have cooled, frost them with the prepared frosting using a piping bag or a spatula. Decorate the cupcakes with additional Fruity Pebbles cereal on top for a colorful and crunchy touch. If desired, add party hat decorations for a fun and festive look. Serve and enjoy your Fruity Pebble Party Hats Cupcakes!

Prep Time: 15 minutes

Cook Time: 18 minutes

Protein and the decadent taste of dark chocolate combine in these quick and simple Dark Chocolate Chunk No Bake Protein Balls. There are two ways to prepare them: traditional and with a peanut butter twist!

Ingredients: 1 cup rolled oats. 1/2 cup chocolate protein powder. 1/4 cup almond butter. 1/4 cup honey. 1/4 cup dark chocolate chunks. 1/4 teaspoon vanilla extract. A pinch of salt. Optional toppings: shredded coconut, crushed nuts. For the Chocolate Peanut Butter Version: Add 2 tablespoons of peanut butter and extra dark chocolate chunks..

Instructions: The chocolate protein powder and rolled oats should be combined in a big mixing bowl. To the bowl, add almond butter, honey, chunks of dark chocolate, vanilla extract, and a small pinch of salt. Blend until thoroughly blended. Separate the mixture into two halves. For the Chocolate Peanut Butter version, stir in the peanut butter in one portion. Form each portion into bite-sized balls and arrange them on a parchment paper-lined baking sheet. For extra texture and taste, feel free to roll the balls in crushed nuts or shredded coconut. To firm up, refrigerate the protein balls for approximately half an hour. For a quick and healthful snack, store in the refrigerator in an airtight container. There are two delectable ways to enjoy your Dark Chocolate Chunk No Bake Protein Balls!

Prep Time: 15 minutes

Cook Time: 0 minutes

This surf and turf sushi combines the flavors of steak and shrimp with creamy Cajun seasoning, wrapped in nori and sushi rice for a delightful twist on traditional sushi rolls.

Ingredients: 150g sushi rice. 2 nori seaweed sheets. 100g cooked shrimp, sliced. 100g cooked steak, thinly sliced. 1 avocado, thinly sliced. 2 tbsp cream cheese. 1 tsp Cajun seasoning. 1 tsp mayonnaise. Soy sauce for dipping. Pickled ginger for serving. Wasabi for serving.

Instructions: Cook sushi rice according to package instructions and let it cool. Place a nori sheet on a bamboo sushi mat, shiny side down. Spread half of the sushi rice evenly over the nori sheet, leaving a small border at the top edge. Spread cream cheese over the rice, followed by avocado slices, shrimp, and steak. Sprinkle Cajun seasoning over the ingredients. Roll the sushi tightly using the bamboo mat. Repeat the process with the remaining nori sheet and ingredients. Slice each sushi roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

A hearty Provencal-style braised beef dish with fragrant herbs and red wine, served with a cool winter salad of fresh greens, cherry tomatoes, toasted walnuts, and tangy goat cheese. The crispness of the salad goes well with the rich flavors of the braised beef, making for a delicious and classy meal.

Ingredients: 1.5 kg beef chuck roast, trimmed and cut into chunks. 4 cloves garlic, minced. 2 onions, sliced. 2 carrots, sliced. 2 celery stalks, sliced. 2 cups beef broth. 1 cup red wine preferably Bandol Rouge. 2 tablespoons tomato paste. 2 sprigs fresh thyme. 2 sprigs fresh rosemary. Salt and pepper to taste. 2 tablespoons olive oil. 4 cups mixed winter greens e.g., kale, spinach, arugula. 1 cup cherry tomatoes, halved. 1/4 cup toasted walnuts. 1/4 cup crumbled goat cheese. 1/4 cup balsamic vinaigrette dressing.

Instructions: Preheat oven to 160C 325F. Season beef with salt and pepper. In a large ovenproof pot, heat olive oil over medium-high heat. Brown beef on all sides, then remove from pot and set aside. Add garlic, onions, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 2 minutes. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Return beef to the pot. Add beef broth, thyme, and rosemary. Bring to a simmer. Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until beef is tender. Meanwhile, prepare the winter salad. In a large bowl, combine mixed greens, cherry tomatoes, toasted walnuts, and crumbled goat cheese. Drizzle balsamic vinaigrette over the salad and toss to coat evenly. Once the beef is done, remove from oven. Serve hot with the winter salad on the side. Pair with a glass of Bandol Rouge for a perfect complement to the meal.

Prep Time: 20 minutes

Cook Time: 180 minutes

This Ham & Cheese Quiche Tart has all the flavors of a traditional quiche and the ease of a tart. It's easy to make and tastes great. It's great for brunch or a light dinner.

Ingredients: 1 sheet puff pastry. 6 large eggs. 1 cup heavy cream. 1 cup diced ham. 1 cup shredded cheese such as cheddar or Swiss. Salt and pepper to taste. 1 tablespoon chopped fresh chives optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Spread the puff pastry out on a work surface and press it into a tart pan. Cut off any extra. Mix the eggs and heavy cream together in a bowl using a whisk. Add pepper and salt. Cover the puff pastry crust with the shredded cheese and diced ham. Put the egg mix on top of the cheese and ham. Put it in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set. If you want, you can add chopped fresh chives as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

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This Almond Protein Smoothie is a delicious and nutritious way to start your day or refuel after a workout. Packed with almond goodness and protein, it's both satisfying and energizing.

Ingredients: 1 cup almond milk. 1 ripe banana. 2 tablespoons almond butter. 1 scoop vanilla protein powder. 1 tablespoon honey. 1/2 teaspoon cinnamon. Ice cubes optional.

Instructions: Add almond milk, ripe banana, almond butter, vanilla protein powder, honey, and cinnamon to a blender. If you prefer a colder smoothie, you can also add a few ice cubes at this stage. Blend everything until smooth and creamy. Pour the smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

There is no sugar, dairy, or gluten in these Almond Joy Bars, but they still taste just like the candy bar. They are simple to make and taste great when you're craving something sweet.

Ingredients: 1 cup almonds. 1 cup shredded coconut. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup cocoa powder. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Use a food processor to grind almonds into a fine powder. It's time to add the salt, maple syrup, cocoa powder, vanilla extract, and shredded coconut. Mix until everything is well mixed. Set the pan with the mixture in it in the fridge for about one to two hours, or until it is firm. Make bars and eat them!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the rich tastes of caramel, buttery shortbread, and toasted almonds in these tasty bars. Great for dessert or a sweet treat.

Ingredients: 1 cup butter. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 can 14 ounces sweetened condensed milk. 1/2 cup sliced almonds. 1 cup caramel bits or soft caramels, unwrapped. 2 tablespoons heavy cream.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together butter and sugar until light and fluffy. Add flour and salt, mixing until well combined. Press the mixture into the bottom of a greased 9x13-inch baking pan. Bake for 20-25 minutes, or until lightly golden brown. In a saucepan, combine sweetened condensed milk, caramel bits, and heavy cream over medium heat. Stir constantly until the caramel is melted and the mixture is smooth. Pour the caramel mixture over the baked shortbread crust. Sprinkle sliced almonds evenly over the caramel layer. Return the pan to the oven and bake for an additional 15-20 minutes, or until the edges are bubbly and the almonds are toasted. Allow the bars to cool completely before cutting into squares. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes

These vegan bean burritos are great for when you're busy and need a quick meal that will fill you up. They taste great and are full of protein. You can make them ahead of time and freeze them for later use.

Ingredients: 1 can black beans, drained and rinsed. 1 cup cooked quinoa. 1 cup corn kernels. 1 bell pepper, diced. 1 onion, diced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 7 large tortillas. 1 cup vegan cheese, shredded.

Instructions: In a large mixing bowl, combine black beans, quinoa, corn, bell pepper, onion, cumin, chili powder, salt, and pepper. Divide the mixture evenly among the tortillas, sprinkle with vegan cheese, and roll tightly to form burritos. Wrap each burrito individually in aluminum foil or plastic wrap. Place wrapped burritos in a freezer-safe bag, label, and freeze. To reheat, unwrap and microwave on high for 3-4 minutes or bake at 350F 175C for 20-25 minutes until heated through.

Prep Time: 15 minutes

Cook Time: 25 minutes

Create a festive and delicious Christmas Charcuterie Board for your holiday gatherings. This easy appetizer idea combines a variety of savory and sweet flavors, perfect for sharing with family and friends during the holiday season.

Ingredients: 1/2 cup of sliced salami. 1/2 cup of prosciutto. 1/2 cup of smoked sausage. 1/2 cup of pepperoni. 1/2 cup of brie cheese. 1/2 cup of cheddar cheese. 1/2 cup of goat cheese. 1/2 cup of gouda cheese. 1/2 cup of grapes. 1/2 cup of dried cranberries. 1/2 cup of mixed nuts. 1/4 cup of olives. 1/4 cup of pickles. 1/4 cup of honey. 1/4 cup of whole grain mustard. 1 baguette, sliced. Crackers for serving.

Instructions: Arrange a large wooden board or platter to your liking. Place small bowls or ramekins on the board for honey and mustard. Start by placing slices of salami, prosciutto, smoked sausage, and pepperoni around the board, creating different piles or clusters. Arrange chunks of brie, cheddar, goat cheese, and gouda cheese in between the meat piles. Add small bunches of grapes, dried cranberries, and mixed nuts for variety and color. Fill the remaining spaces with olives and pickles. Place a small jar of honey and a bowl of whole grain mustard on the board for dipping. Add sliced baguette and crackers around the edges of the board for serving. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

The protein-rich quinoa in this Quinoa Couscous Salad is combined with fresh vegetables and herbs to make a tasty and healthy meal. You can eat it for lunch or as a side dish for dinner.

Ingredients: 1 cup quinoa. 1 1/2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the cooked quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Instead of frying them, these skinny chicken nuggets are a better choice for your health. They are baked instead of fried, and the coating is made of Greek yogurt and whole wheat breadcrumbs.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/2 cup whole wheat breadcrumbs. 1/4 cup grated Parmesan cheese. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp paprika. 1/4 tsp black pepper. 1/4 cup plain Greek yogurt. 1 tbsp Dijon mustard. Cooking spray.

Instructions: Get the oven ready by heating it up to 400F 200C. Put Parmesan cheese, garlic powder, onion powder, paprika, and black pepper in a bowl and mix them together. Mix Greek yogurt and Dijon mustard in a different bowl. Coat each piece of chicken in the breadcrumb mixture, then dip it into the yogurt mixture. Press the pieces together gently to make sure they stick. A baking sheet lined with parchment paper or aluminum foil sprayed with cooking spray should hold the chicken pieces. Spray some cooking spray on top of the chicken nuggets. Flip the chicken over halfway through cooking and bake for another 15 to 20 minutes, or until it's fully cooked and the coating is golden. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 20 minutes