Eric Arroyo

Indulge in the rich flavors of brown butter, sage, and roasted butternut squash in this creamy soup, elevated with succulent seared scallops. It's a perfect dish to warm up your soul on a cozy evening.

Ingredients: 1 butternut squash, peeled, seeded, and cubed. 2 tablespoons olive oil. 4 tablespoons unsalted butter. 8 fresh sage leaves. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. Salt and pepper to taste. 8 large scallops. Fresh parsley, chopped for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Squash cubes should be tossed in olive oil and put on a baking sheet. Roast in an oven that has already been heated for 25 to 30 minutes, or until soft and slightly caramelized. Melt the butter in a big pot over medium-low heat. After you add the sage leaves, cook until the butter turns brown and the leaves get crispy. Take out the sage leaves and set them aside to use as a decoration. Cut up some onion and garlic and add them to the brown butter. Cook the onions until they become clear. When you add the roasted butternut squash to the pot, stir it in with the onions and garlic. Add the coconut milk and vegetable broth. Turn the heat down to low and let it cook for 10 to 15 minutes. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add pepper and salt to taste. Put some butter in a different pan and heat it over medium-high heat. For about two to three minutes on each side, until golden brown and cooked all the way through, sear the scallops. Pour the soup into bowls to serve. Add some sage leaves that have been fried to the top of each bowl. Add chopped parsley as a garnish. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

Enjoy a Chunky Monkey Wellness Protein Shake, which is both healthy and tasty. It's full of protein, fiber, and the flavors of a classic dessert. This shake is great for getting back in shape after a workout or for a quick and healthy breakfast.

Ingredients: 1 ripe banana. 1/2 cup unsweetened almond milk. 1/4 cup Greek yogurt. 1 scoop chocolate protein powder. 1 tablespoon almond butter. 1 tablespoon honey optional for added sweetness. 1/2 teaspoon vanilla extract. 1/4 cup rolled oats. 1/4 cup chopped dark chocolate. Ice cubes optional.

Instructions: Peel and slice the ripe banana. In a blender, combine the sliced banana, unsweetened almond milk, Greek yogurt, chocolate protein powder, almond butter, honey if desired, vanilla extract, rolled oats, and chopped dark chocolate. If you prefer a thicker consistency, add a few ice cubes to the blender. Blend until smooth and creamy, adjusting the thickness with more almond milk if necessary. Pour the Chunky Monkey Wellness Protein Shake into a glass and enjoy immediately!

Prep Time: 5 minutes

Cook Time: 0 minutes

This Holiday Quinoa Salad is a perfect addition to your holiday menu. It's gluten-free, easy to make, healthy, and incredibly tasty. Packed with colorful vegetables, fresh herbs, and a zesty dressing, it's sure to impress your guests.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water or vegetable broth. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red bell pepper, diced. 1/2 yellow bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled optional. 1/4 cup sliced almonds. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon honey or maple syrup for vegan. 1 teaspoon Dijon mustard.

Instructions: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Remove from heat and let it cool. In a large salad bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to combine. Taste and adjust seasonings as needed. If desired, sprinkle crumbled feta cheese and sliced almonds on top of the salad. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve as a stunning addition to your holiday menu. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in this creamy and delicious homemade ice cream with just three simple ingredients!

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 20 chocolate sandwich cookies, crushed.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the sweetened condensed milk slowly and mix it in well. Add the crushed cookies and mix them in. Using a spatula, smooth the top of the mixture after putting it in a loaf pan or an airtight container. Put it in the freezer for at least 6 hours or overnight until it gets hard. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the ultimate comfort food with these gluten-free grilled cheese sandwiches. Perfectly gooey and cheesy, they are sure to satisfy your cravings without the gluten.

Ingredients: 15 slices gluten-free bread. 15 slices cheddar cheese. 1/4 cup unsalted butter, melted. 1 teaspoon garlic powder. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon paprika.

Instructions: Set a griddle or skillet over medium heat to warm it up. Melt the butter and mix it with the garlic powder, oregano, basil, and paprika in a small bowl. Cover one side of every gluten-free bread slice with the butter mix. On the griddle or skillet, put the bread slices with the butter side down. Add a slice of cheddar cheese to the top of each slice. The bread should be golden brown and the cheese should melt. Cover the pan or griddle and cook for about two to three minutes. Be careful when you flip each sandwich over. Cook for another two to three minutes, or until the other side is golden brown and the cheese is melted. Take it off the heat and serve it hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Overnight Cinnamon Roll Oat Smoothie tastes like a traditional cinnamon roll and is good for you because it has oats, Greek yogurt, and banana in it. This breakfast is easy to make and tastes great. You can prepare it the night before to save time in the morning.

Ingredients: 1/2 cup rolled oats. 1/2 cup plain Greek yogurt. 1/2 cup unsweetened almond milk. 1 ripe banana. 1 tablespoon honey or maple syrup. 1/2 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. Ice cubes optional. Whipped cream optional. Ground cinnamon for garnish optional.

Instructions: In a blender, combine the rolled oats, Greek yogurt, almond milk, ripe banana, honey or maple syrup, ground cinnamon, and vanilla extract. If desired, add a few ice cubes for a colder and thicker smoothie. Blend all the ingredients until smooth and creamy, ensuring the oats are well incorporated. Pour the smoothie into a glass or jar, and refrigerate it overnight or for at least 4-6 hours to allow the oats to soften and thicken. Before serving, give the smoothie a good stir. If it's too thick, you can add a little more almond milk to reach your desired consistency. Optionally, top your overnight cinnamon roll oat smoothie with whipped cream and a sprinkle of ground cinnamon for extra indulgence. Enjoy your delicious and nutritious cinnamon roll oat smoothie for a satisfying breakfast or snack!

Prep Time: 10 minutes

Cook Time: 0 minutes

This satisfying and wholesome vegan dish is made with tender tofu and crisp green beans paired with a flavorful and creamy coconut sauce.

Ingredients: 1 block tofu, pressed and cubed. 1 cup green beans, trimmed and halved. 1 can 13.5 oz coconut milk. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon brown sugar. 1 tablespoon lime juice. 1 teaspoon curry powder. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Vegetable oil should be heated over medium heat in a big skillet. Add the minced ginger and garlic, and saut for one minute or until fragrant. Cook the cubed tofu in the skillet for 5 to 7 minutes, or until it is lightly browned on all sides. Stir together after adding the chopped green beans to the skillet. Coconut milk, soy sauce, brown sugar, lime juice, curry powder, salt, and pepper should all be combined in a bowl. Transfer the coconut milk blend into the skillet containing the green beans and tofu. After bringing to a simmer, cook for 8 to 10 minutes, or until the green beans are soft and the sauce has slightly thickened. If needed, adjust the seasoning by tasting it. Before serving, garnish with fresh cilantro. Serve hot with noodles or rice. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

These spicy vegan pickles from the fridge are crunchy, tangy, and full of flavor. It's great as a snack, on sandwiches, or as a tangy side dish.

Ingredients: 4 cups thinly sliced cucumbers. 1 cup thinly sliced red onion. 2 cloves garlic, minced. 1 cup apple cider vinegar. 1 cup water. 2 tablespoons sugar. 1 tablespoon salt. 1 teaspoon mustard seeds. 1 teaspoon crushed red pepper flakes.

Instructions: In a large bowl, combine cucumbers, onion, and garlic. In a saucepan, mix vinegar, water, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil. Pour hot vinegar mixture over cucumber mixture in the bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours before serving.

Prep Time: 10 minutes

Cook Time: 5 minutes