Ask Hanabusa Sumireko

This grain-free, gluten-free, and GAPS-friendly take on the traditional peach cobbler uses almond and coconut flours to create a dessert that is loaded with peachy flavor.

Ingredients: 4 cups fresh or frozen peaches, sliced. 2 tablespoons honey. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 2 eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 teaspoon baking soda.

Instructions: Set the oven temperature to 175C 350F. Place the peach slices, honey, ground nutmeg, and cinnamon in a mixing bowl. Stir thoroughly, then remove to allow the flavors to meld. Combine the eggs, melted coconut oil, almond and coconut flours, baking soda, vanilla, and salt in a separate bowl. Mix the batter until it becomes thick. After greasing a baking dish, equally distribute the peach mixture in the bottom of it. Evenly distribute the batter over the peaches using a spoon. Bake for 30 to 35 minutes in a preheated oven, or until the peaches are bubbling and the cobbler topping is golden brown. Before serving, take it out of the oven and allow it to cool slightly. Serve warm, topped with whipped coconut cream or a scoop of dairy-free coconut milk ice cream, if desired. Savor the flavor of your Grain-Free Peach Cobbler!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Triple Chocolate Pound Cake will treat you to the ultimate chocolate experience. For those who love chocolate, this cake is a decadent treat because it's rich and moist and packed with semi-sweet, white, and dark chocolate chips.

Ingredients: 1 cup unsalted butter, softened. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup sour cream. 1/2 cup milk. 1 cup semi-sweet chocolate chips. 1 cup white chocolate chips. 1 cup dark chocolate chips.

Instructions: Set the oven temperature to 325F 160C. Grease and dust a pan for bundt cakes. Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, adding and beating thoroughly after each addition. Add the vanilla extract and stir. Mix the flour, baking soda, baking powder, cocoa powder, and salt in a different bowl. Alternating between sour cream and milk, gradually add the dry ingredients to the wet ingredients. Add the dry ingredients last, mixing just until combined. White, dark, and semi-sweet chocolate chips should all be folded into the batter until they are evenly distributed. Transfer the mixture into the bundt cake pan that has been preheated and level it out. A toothpick inserted into the center should come out clean after baking for 55 to 60 minutes in a preheated oven. After the cake has cooled in the pan for fifteen minutes, take it out and place it on a wire rack to finish cooling. For an added chocolatey touch, dust the cake with cocoa powder or drizzle it with melted chocolate after it has cooled. Cut and present this ultimate cake for chocolate lovers!

Prep Time: 20 minutes

Cook Time: 60 minutes

These stuffed sweet potatoes are a delicious and nutritious meal that's perfect for a weeknight dinner or a special occasion. The combination of tender sweet potatoes, savory chickpeas, earthy spinach, and sweet-tart pomegranate seeds creates a symphony of flavors and textures that will delight your taste buds. Plus, they're easy to make and customizable with your favorite toppings.

Ingredients: 4 medium sweet potatoes. 1 can 15 ounces chickpeas, drained and rinsed. 2 cups fresh spinach, chopped. 1/2 cup pomegranate seeds. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper, to taste. Optional toppings: Greek yogurt, chopped cilantro, crushed red pepper flakes.

Instructions: Preheat the oven to 400F 200C. Scrub the sweet potatoes and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper. Bake the sweet potatoes for 45-60 minutes, or until tender when pierced with a fork. While the sweet potatoes are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to brown. Stir in the chopped spinach, ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, until the spinach wilts. Remove the skillet from heat and stir in the pomegranate seeds. Once the sweet potatoes are done baking, carefully slice them open lengthwise and fluff the insides with a fork. Divide the chickpea-spinach mixture evenly among the sweet potatoes, stuffing it into the cavities. If desired, top the stuffed sweet potatoes with Greek yogurt, chopped cilantro, and crushed red pepper flakes. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

This quiche doesn't have a crust, so it's easy to make and tastes great with feta, peas, and fresh mint. You can make it quickly for brunch or a light dinner.

Ingredients: 6 large eggs. 1 cup frozen peas, thawed. 1/2 cup crumbled feta cheese. 1/4 cup fresh mint leaves, chopped. 1/2 cup milk. Salt and pepper to taste. Cooking spray or butter for greasing.

Instructions: Preheat your oven to 350F 175C and grease a 9-inch pie dish with cooking spray or butter. In a bowl, whisk together the eggs and milk until well combined. Stir in the thawed peas, crumbled feta cheese, and chopped mint leaves into the egg mixture. Season the mixture with salt and pepper to taste. Pour the egg mixture into the prepared pie dish. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and slightly golden on top. Remove from the oven and let it cool for a few minutes before slicing. Serve your delicious crustless quiche warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Creamy Roasted Hatch Chile Dip is a tasty and rich appetizer that is great for people on keto diets. It has a lot of cheese, is rich, and tastes like roasted hatch chilies.

Ingredients: 2 cups roasted hatch chiles, peeled, seeded, and chopped. 8 oz cream cheese, softened. 1/2 cup sour cream. 1/4 cup mayonnaise. 1/2 cup shredded Monterey Jack cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro, for garnish optional.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine roasted hatch chiles, cream cheese, sour cream, mayonnaise, Monterey Jack cheese, Parmesan cheese, minced garlic, and cumin. Mix well until thoroughly combined. Season with salt and pepper to taste. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly. Garnish with chopped cilantro if desired. Serve warm with keto-friendly vegetables or low-carb chips.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy a substantial and delectable breakfast take on classic nachos to start your day. There's crispy hash browns, flavorful sausage, scrambled eggs, and all your favorite toppings in these Breakfast Potato Nachos.

Ingredients: 4 cups frozen hash browns. 1 cup shredded cheddar cheese. 1/2 cup cooked breakfast sausage. 1/4 cup diced bell peppers. 1/4 cup diced onions. 4 large eggs. 1/4 cup milk. Salt and pepper to taste. Cooking spray. Salsa and sour cream for serving.

Instructions: Set the oven temperature to 425F 220C. Arrange the frozen hash browns on a baking sheet sprayed with cooking spray so that they are in a single layer. Bake, rotating them halfway through, in a preheated oven for 20 to 25 minutes, or until golden brown and crispy. Cook the breakfast sausage in a skillet over medium heat until browned and thoroughly cooked, while the hash browns are baking. Take out and place aside from the skillet. Add diced onions and bell peppers to the same skillet. Simmer for two to three minutes, or until they become tender. Take out and place aside from the skillet. Whisk the eggs, milk, pepper, and salt in a bowl. Once the skillet is heated to medium heat, add the egg mixture and cook, stirring from time to time, until the eggs are cooked to your desired consistency and scrambled. When the hash browns are done, take them out of the oven and evenly top them with the shredded cheddar cheese. Add the cooked breakfast sausage, scrambled eggs, and sauted onions and bell peppers on top of the cheese-covered hash browns. Place the baking sheet back in the oven and continue baking for another five to seven minutes, or until the cheese is bubbling and melted. After taking it out of the oven and allowing it to cool down a little, serve your breakfast potato nachos with sour cream and salsa. Savor your mouthwatering nachos for breakfast!

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy this treat without feeling bad about it because it's made without gluten or dairy. Avocado-based chocolate pudding layered with crunchy granola and fresh berries makes a delightful dessert that is both tasty and good for you.

Ingredients: 2 ripe avocados. 1/2 cup unsweetened cocoa powder. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon sea salt. 1/4 cup coconut milk. 1 cup gluten-free granola. 1 cup mixed berries strawberries, blueberries, raspberries.

Instructions: Put the cocoa powder, maple syrup, vanilla extract, sea salt, and coconut milk in a blender. Mix until it's creamy and smooth. Put the chocolate pudding in the fridge for at least 30 minutes to cool it down. Put gluten-free granola and mixed berries in serving glasses and then top with chocolate pudding. Do this again and again until the glasses are full. Add a scoop of chocolate pudding and some berries on top. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Sargento Cheese Charcuterie board will make your next party more interesting. When you mix 100% real, natural cheese with different kinds of cured meats, fresh fruits, and tasty toppings, you get an appetizer that is both beautiful to look at and delicious.

Ingredients: Sargento 100% Real, Natural Cheese variety of your choice. Assorted cured meats prosciutto, salami, chorizo, etc.. Assorted fresh fruits grapes, figs, apple slices, etc.. Assorted crackers and breadsticks. Mixed nuts almonds, cashews, walnuts, etc.. Olives green and black varieties. Honey or fig jam for drizzling. Fresh rosemary sprigs for garnish.

Instructions: Pick out a few different kinds of Sargento 100% Real, Natural Cheese to begin. Put them on a platter or board made of wood. Next, put the different kinds of cured meats around the cheese. To make the meats look nice, fold or roll them. Add fresh fruits like grapes, figs, and apple slices to the board, placing them in clusters for a pop of color and sweetness. For a crunchy touch, add a variety of crackers and breadsticks. Put them in a pattern that looks good. Add more texture and flavor by scattering mixed nuts and olives around the board. Adding honey or fig jam to the meats and cheese will make them taste sweeter and give them more depth. Add fresh rosemary sprigs to the top of your charcuterie board to make it smell nice and feel holiday-like. Enjoy! You can serve your Sargento Cheese Charcuterie as an appetizer or on a party platter.

Prep Time: 20 minutes

Cook Time: 0 minutes

The flavors of sweet pineapple, savory tofu, and nutty quinoa come together in this delicious fusion dish, Pineapple Tofu Fried Quinoa Boat. Serve it in pineapple boats that have been hollowed out; it looks good and tastes good too.

Ingredients: 1 block tofu, diced. 2 cups cooked quinoa. 1 cup diced pineapple. 1 red bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated ginger. 2 tablespoons vegetable oil. Salt and pepper to taste. Sliced green onions for garnish. Sesame seeds for garnish.

Instructions: Tofu dice, soy sauce, sesame oil, and rice vinegar should all be combined in a bowl. Give it fifteen minutes to marinate. In a large pan, heat the vegetable oil over medium heat. The marinated tofu should be added and cooked until golden brown all over. Take out of the pan and place aside. If necessary, add a little extra oil to the same pan. Add the red bell pepper, onion, and garlic and saut until they become soft. To the pan, add the cooked quinoa, diced pineapple, and grated ginger. Mix thoroughly to blend. Put the cooked tofu back in the pan and combine all the ingredients. Simmer for an additional two to three minutes. To taste, add salt and pepper for seasoning. Hollowed-out pineapple boats are used to serve the Pineapple Tofu Fried Quinoa mixture. Before serving, garnish with sesame seeds and sliced green onions.

Prep Time: 20 minutes

Cook Time: 15 minutes

This vegan Thousand Island dressing is smooth and sour, and it goes well with salads, sandwiches, or as a dip. Simple pantry items are all you need to make it quickly and easily.

Ingredients: 1/2 cup vegan mayonnaise. 2 tablespoons ketchup. 1 tablespoon sweet pickle relish. 1 teaspoon white vinegar. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Vegan mayonnaise, ketchup, sweet pickle relish, white vinegar, onion powder, and garlic powder should all be mixed together in a small bowl. Mix the ingredients together well until they are all mixed in. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix.

Prep Time: 5 minutes

Cook Time: 0 minutes

These Crispy Swedish Cardamom Cookies are a delightful treat with a unique flavor of cardamom. They are perfect for enjoying with a warm beverage during a cozy afternoon.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 teaspoons ground cardamom. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup pearl sugar or coarse sugar.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the bowl, mixing well after each addition. In a separate bowl, whisk together the ground cardamom, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined and a dough forms. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Take the dough out of the refrigerator and roll it into small balls, about 1 inch in diameter. Place the balls on the prepared baking sheet, leaving some space between each cookie. Flatten each cookie slightly with the palm of your hand and sprinkle pearl sugar on top. Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these crispy Swedish cardamom cookies with a cup of coffee or tea!

Prep Time: 20 minutes

Cook Time: 15 minutes

A quick and flavorful Instant Pot recipe for vegetable noodles with a mix of colorful veggies and rice noodles in a savory broth.

Ingredients: 2 cups mixed vegetables carrots, bell peppers, broccoli. 1 cup sliced mushrooms. 200g rice noodles. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1/4 cup soy sauce. 2 tablespoons sesame oil. 4 cups vegetable broth. 1 teaspoon sriracha sauce optional. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: Put the Instant Pot in "saut" mode and add the sesame oil. Grate the ginger and mince the garlic. Saut for one minute. After you add the mushrooms and mixed vegetables, saut for two more minutes. You can add sriracha, soy sauce, and vegetable broth now. Mix well. Cut the rice noodles in half and add them to the pot, making sure they are completely submerged in the water. Close the lid of the Instant Pot and set it to manual high pressure for 3 minutes. Then turn off the saut mode. When you're done, quickly let go of the pressure and carefully open the lid. Add chopped green onions and salt and pepper to taste. Serve hot, and if you want, top with more green onions.

Prep Time: 15 minutes

Cook Time: 3 minutes

This gluten-free Banana Beet Smoothie is not only delicious but also packed with nutrients. The sweetness of the banana and strawberries complements the earthy flavor of the beets perfectly. It's a refreshing and healthy way to start your day or enjoy as a snack!

Ingredients: 1 ripe banana. 1 small beet, cooked and peeled. 1 cup unsweetened almond milk. 1/2 cup frozen strawberries. 1 tablespoon honey or maple syrup optional. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Add all ingredients to a blender. Blend until smooth and creamy. If desired, add ice cubes for a colder consistency. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Everyone in the family will love these Tasty Tacos. They are quick and easy to make. You can make them for a weeknight dinner or a casual get-together with friends because they have seasoned ground beef and all your favorite toppings.

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced onions. 1/2 cup shredded cheddar cheese. 8 small taco shells. 1/2 cup sour cream. 1/4 cup salsa. 1/4 cup guacamole.

Instructions: Cook the ground beef in a skillet over medium-low heat until it turns brown. As it cooks, break it up into small pieces. Take out the extra fat, then add the taco seasoning mix and 1/4 cup of water. For 5 minutes, stir the sauce and let it cook on low heat. Do what the package says and heat the taco shells in the oven. Put some of the seasoned ground beef into each taco shell. Diced tomatoes, onions, lettuce, and cheddar cheese should be put on top of the tacos. Add salsa, guacamole, and sour cream on top. Serve right away, and enjoy your tasty home-cooked tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

Crack Potatoes are a delicious side dish made of creamy potatoes that have been baked to perfection and topped with cheese, bacon, and sour cream. This decadent dish is great for parties or as a comforting side dish to any meal.

Ingredients: 6 medium potatoes, scrubbed and diced. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/2 cup cooked bacon, crumbled. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Boil diced potatoes until fork-tender, then drain and set aside. In a large bowl, combine cheddar cheese, Parmesan cheese, mayonnaise, sour cream, bacon, green onions, salt, and pepper. Fold in the cooked potatoes until well coated. Transfer the mixture to a greased baking dish. Bake in the preheated oven for 25-30 minutes or until golden and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the delightful combination of rich chocolate waffles and creamy chocolate ice cream with these irresistible ice cream sandwiches!

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 cup granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. 1 cup milk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1 pint chocolate ice cream, softened.

Instructions: Mix the cocoa powder, sugar, baking powder, and salt in a bowl with a whisk. Melt the butter and add the milk, egg, and vanilla extract to a different bowl. Mix the wet and dry ingredients together until the mixture is smooth. Warm up the waffle iron and use cooking spray to lightly coat it. Pour batter onto waffle iron and cook according to the directions on the box. Let waffles cool down a bit after they're done. On one waffle, put a scoop of softened chocolate ice cream. Then, put the other waffle on top to make a sandwich. Do it again with the rest of the ice cream and waffles. You can serve them right away or wrap each one in plastic wrap and freeze them to enjoy later.

Prep Time: 15 minutes

Cook Time: 20 minutes

Pumpkin Spice Waffle Bites are a tasty, small breakfast treat that tastes like fall with the warm flavors of pumpkin and spices. These waffle bites that you can pop are great for a cozy fall morning or any time you want a taste of fall.

Ingredients: 1 cup canned pumpkin puree. 2 eggs. 2 tablespoons brown sugar. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup milk. 2 tablespoons melted butter. Cooking spray for waffle iron.

Instructions: Whisk the eggs, brown sugar, vanilla extract, and pumpkin puree together in a bowl until everything is well mixed. Salt, cinnamon, nutmeg, cloves, baking powder, and baking soda should all be mixed together in a different bowl. Mix the dry ingredients into the pumpkin mixture slowly, adding them in between the milk. Keep doing this until a smooth batter forms. Melt the butter and add it to the batter. Warm up your waffle iron and use cooking spray to lightly coat it. Make sure not to overfill the waffle iron when you drop spoonfuls of the batter on it. Follow the directions on the waffle iron's lid and cook the waffle bites until they are golden brown and crisp. When you're ready to serve, take the waffle bites out of the iron carefully and let them cool for one minute. If you want, you can serve your warm Pumpkin Spice Waffle Bites with powdered sugar or maple syrup drizzled on top.

Prep Time: 15 minutes

Cook Time: 15 minutes