Aviel Elloy

The sweet almond flavor of amaretto is mixed into these delicious crepes, which are served with a bright cranberry-raspberry sauce. Great for a special brunch or breakfast!

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1/4 teaspoon salt. 2 large eggs. 1 cup milk. 2 tablespoons amaretto liqueur. 2 tablespoons melted butter. 1/2 cup fresh cranberries. 1/2 cup fresh raspberries. 1/4 cup cranberry juice. 1/4 cup orange juice. 1/4 cup granulated sugar. 2 tablespoons amaretto liqueur. Whipped cream for topping. Sliced almonds for garnish. Fresh mint leaves for garnish.

Instructions: In a blender, combine flour, sugar, salt, eggs, milk, 2 tablespoons amaretto liqueur, and melted butter. Blend until smooth. Let the batter rest for 30 minutes. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or non-stick cooking spray. Pour 1/4 cup of the crepe batter into the heated skillet, swirling to spread it evenly. Cook for about 1-2 minutes until the edges start to lift and the crepe is lightly browned underneath. Flip the crepe and cook for an additional 1-2 minutes until the other side is golden. Repeat with the remaining batter, stacking the cooked crepes on a plate. In a saucepan, combine fresh cranberries, raspberries, cranberry juice, orange juice, and 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the berries burst and the sauce thickens about 10 minutes. Stir in 2 tablespoons of amaretto liqueur into the cranberry-raspberry sauce. Remove from heat. To serve, place a crepe on a plate, spoon some of the cranberry-raspberry sauce in the center, fold the crepe in half, and then fold it in half again to form a triangle. Repeat with the remaining crepes. Top each crepe with whipped cream, sliced almonds, and fresh mint leaves. Enjoy your delicious Amaretto Crepes with Cranberry-Raspberry Sauce!

Prep Time: 30 minutes

Cook Time: 20 minutes

Enjoy a delicious cup of French press coffee that was made just right for one person. With this easy recipe, you can make rich, fragrant coffee in minutes.

Ingredients: 1/4 cup coarsely ground coffee beans. 1 cup boiling water. Optional: sugar or milk to taste.

Instructions: After you boil one cup of water, let it cool down for a minute. Put 1/4 cup of coffee beans that have been ground up pretty big into your French press. Carefully pour the hot water over the coffee grounds to cover them all. Use a wooden or plastic spoon to stir the coffee slowly so that it brews evenly. The plunger should be all the way up in the French press. Put the lid on top and let it steep for 4 minutes. When you're ready to drink, slowly press down on the plunger to separate the grounds from the liquid. Pour the coffee that was just brewed into your favorite mug. If you want, you can add sugar or milk. Enjoy!

Prep Time: 5 minutes

Cook Time: 4 minutes

Indulge in the rich and decadent flavors of these Salted Dark Chocolate Truffle Cookies. With a fudgy and truffle-like texture, these cookies are a chocolate lover's dream come true.

Ingredients: 1 cup dark chocolate chips. 1/4 cup unsalted butter. 1/3 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 cup chopped dark chocolate or chocolate chunks. Flaky sea salt, for topping.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the dark chocolate chips and butter in 30-second intervals, stirring in between, until smooth and combined. Let the mixture cool slightly. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs, granulated sugar, and vanilla extract until well combined. Add the melted chocolate mixture to the egg mixture and mix until smooth. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the chopped dark chocolate or chocolate chunks. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the center. Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy these indulgent Salted Dark Chocolate Truffle Cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in these vegan chocolate chip cookie sandwiches filled with a luscious Nutella cream cheese filling. They are perfect for satisfying your sweet cravings while being dairy-free and cruelty-free.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup vegan butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips. 1/2 cup vegan cream cheese. 1/4 cup vegan Nutella.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy. Add applesauce and vanilla extract, mix until well combined. Gradually add flour, baking soda, and salt, mixing until a dough forms. Fold in vegan chocolate chips. Scoop dough onto the prepared baking sheet, spacing them apart. Bake for 10-12 minutes or until edges are golden brown. Let the cookies cool completely on a wire rack. In another bowl, mix vegan cream cheese and vegan Nutella until smooth and well combined. Spread a dollop of the Nutella cream cheese filling on the bottom side of one cookie, then top with another cookie to form a sandwich. Repeat with remaining cookies and filling. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Enjoy the delightful trio of flavors with these Neapolitan Cookies. These marbled cookies combine the classic tastes of chocolate, strawberry, and pistachio into one delicious treat!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup cocoa powder. 1/2 teaspoon strawberry extract. Red food coloring. 1/2 cup finely chopped pistachios.

Instructions: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough into three equal portions. Leave one portion plain. To the second portion, add cocoa powder and mix until the dough is chocolate flavored. To the third portion, add strawberry extract and a few drops of red food coloring for color. Mix until the dough is strawberry flavored. Wrap each portion of dough in plastic wrap and refrigerate for about 30 minutes. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each flavored dough and roll them together into a ball, creating a marbled effect. Roll the ball in chopped pistachios, pressing gently to adhere. Place the cookies on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 10-12 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.

Prep Time: 45 minutes

Cook Time: 10-12

It only takes 30 minutes to make this quick and tasty vegetarian version of the famous Vietnamese pho soup. Great for a cozy dinner during the week!

Ingredients: 8 cups vegetable broth. 1 onion, sliced. 3 cloves garlic, minced. 1 thumb-sized ginger, sliced. 1 cinnamon stick. 3 star anise. 2 tablespoons soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 package 8 oz rice noodles. 1 cup shiitake mushrooms, sliced. 2 cups bok choy, chopped. 1 cup bean sprouts. Fresh cilantro leaves for garnish. Lime wedges for serving.

Instructions: In a large pot, combine vegetable broth, onion, garlic, ginger, cinnamon stick, star anise, soy sauce, hoisin sauce, and rice vinegar. Bring the broth to a simmer and let it cook for 15 minutes to infuse the flavors. While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside. Strain the broth to remove solids, leaving a clear broth in the pot. Add shiitake mushrooms and bok choy to the broth. Simmer for an additional 5-7 minutes until vegetables are tender. Divide the cooked rice noodles among serving bowls and ladle the hot broth with vegetables over the noodles. Top each bowl with bean sprouts and garnish with cilantro leaves. Serve the Vegetarian Pho Soup hot with lime wedges on the side. Enjoy your quick and flavorful 30-minute vegetarian pho soup!

Prep Time: 10 minutes

Cook Time: 20 minutes

Tropical Mango Raspberry Coconut Popsicles are a great treat because they have sweet mangoes, sour raspberries, and smooth coconut milk. It's the perfect treat for a cool day!

Ingredients: 2 ripe mangoes, peeled and diced. 1 cup raspberries. 1 can 13.5 oz coconut milk. 1/4 cup honey or agave syrup. 1 teaspoon vanilla extract.

Instructions: Diced mangoes, raspberries, coconut milk, honey or agave syrup, and vanilla extract should all be put into a blender. Mix everything together until it's smooth. Place the mix into popsicle molds. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's completely set. Once the popsicles are frozen, run the molds under warm water for a short time to get the popsicles out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Fudgy S'mores Bars combine the classic campfire flavors of s'mores with a rich and chewy chocolate brownie. They are the perfect treat for any chocolate lover!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups semisweet chocolate chips. 1 cup granulated sugar. 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. 3 large eggs. 1 1/2 cups mini marshmallows. 1 1/2 cups graham cracker crumbs. 1/2 cup chopped milk chocolate. 1/2 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. Grease a 9x13 inch baking pan. In a microwave-safe bowl, melt the butter and 1 cup of the semisweet chocolate chips in 30-second intervals, stirring until smooth. Stir in the sugar and vanilla extract into the melted chocolate mixture. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry mixture to the chocolate mixture, stirring until well combined. Spread half of the batter into the prepared baking pan. Evenly sprinkle the graham cracker crumbs, mini marshmallows, and chopped milk chocolate over the batter. Top with the remaining half of the batter and smooth it out. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and sprinkle the remaining 1 cup of semisweet chocolate chips on top. Let them melt for a few minutes, then spread them out with a spatula to create a chocolate layer. Allow the bars to cool completely in the pan before cutting them into squares. Enjoy your delicious Fudgy S'mores Bars!

Prep Time: 20 minutes

Cook Time: 25 minutes

This gluten-free Banana-Mango Smoothie is the perfect summer treat. It's not only delicious but also low in calories, making it a guilt-free choice for a hot day. The combination of ripe banana and sweet mango creates a tropical flavor explosion that will keep you refreshed and energized.

Ingredients: 1 ripe banana. 1 cup frozen mango chunks. 1/2 cup unsweetened almond milk. 1/2 cup coconut water. 1 tablespoon honey optional. 1/2 teaspoon vanilla extract. Ice cubes optional. Fresh mint leaves for garnish.

Instructions: Cut the ripe banana into slices. Put the frozen mango chunks, banana slices, almond milk, coconut water, honey if you want it, and vanilla extract in a blender. If you want your smoothie to be colder, add ice cubes. Blend until smooth and creamy. If you need to, add more liquid to get the consistency you want. Put the smoothie in a glass, add some fresh mint leaves on top, and serve right away. Enjoy your Banana-Mango Smoothie, which is free of gluten.

Prep Time: 5 minutes

Cook Time: 0 minutes

These Spiced Oatmeal Cookies are a delightful treat, perfect for any time of the day. The warm flavors of cinnamon and nutmeg combined with the chewy oats make these cookies a comforting and satisfying indulgence.

Ingredients: 1 cup rolled oats. 3/4 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar, packed. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup raisins or chocolate chips optional.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. If desired, fold in the raisins or chocolate chips. Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of the spoon or your fingers. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Enjoy your delicious Spiced Oatmeal Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

With their healthy ingredients and dairy-free chocolate chips, these gluten-free oatmeal chocolate chip cookies are a better choice than regular cookies. They are great for people who are sensitive to gluten or just want a tasty treat.

Ingredients: 2 cups rolled oats. 1 cup almond flour. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Rolling oats, almond flour, coconut sugar, baking soda, and salt should all be mixed together in a large bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix everything together well. Add the chocolate chips that don't contain dairy. Spread out tablespoon-sized pieces of dough on the baking sheet that has been prepared. Make each cookie a little flatter with the back of a spoon. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Peanut Butter MandM Cookies are the perfect treat for Easter! They combine the rich and nutty flavor of peanut butter with the colorful and festive touch of M&M's candies. Easy to make and delicious to eat, these cookies will surely be a hit at any Easter celebration.

Ingredients: 1 cup creamy peanut butter. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup M&M's candies spring colors. Additional M&M's for topping optional.

Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a large mixing bowl, mix together peanut butter, sugar, egg, and vanilla extract until well combined. Add all-purpose flour, baking soda, and salt. Mix until the dough forms. Fold in the M&M's candies. Scoop about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet. Repeat the process with the remaining dough, leaving some space between each cookie. Gently press each cookie with a fork to create a crisscross pattern. Optional: Place a few additional M&M's on top of each cookie for an attractive look. Bake the cookies for 8-10 minutes or until they are lightly golden around the edges. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Enjoy these delightful Peanut Butter MandM Cookies as a tasty spring Easter dessert!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Shrimp-Boil Nachos are a seafood twist on a classic snack. Loaded with seasoned shrimp, corn, tomatoes, and cheese, they are perfect for game day or any party.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sliced pickled jalapeos. 1 cup shredded cheddar cheese. 1/2 cup sliced green onions. 1/4 cup sour cream. 1/4 cup mayonnaise. 1 tablespoon Cajun seasoning. 1 teaspoon garlic powder. Tortilla chips for serving.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, combine the peeled and deveined shrimp with Cajun seasoning and garlic powder. Toss to coat the shrimp evenly. Heat a large skillet over medium-high heat. Add a little oil, then add the seasoned shrimp. Cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside. On a large ovenproof platter or baking sheet, spread out a layer of tortilla chips. Sprinkle the cooked shrimp, corn kernels, diced tomatoes, diced red onion, pickled jalapeos, and shredded cheddar cheese evenly over the chips. Place the platter in the preheated oven and bake for about 10 minutes, or until the cheese has melted and the nachos are heated through. While the nachos are baking, mix together sour cream and mayonnaise in a small bowl to create a creamy sauce. Remove the nachos from the oven, and drizzle the creamy sauce over the top. Garnish with sliced green onions and chopped fresh cilantro. Serve the Shrimp-Boil Nachos immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and Paleo-friendly twist on classic chicken pot pie, without eggs and crust to make it AIP-friendly. This comforting dish is packed with wholesome ingredients and flavor.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 2 cups cauliflower florets. 2 carrots, peeled and diced. 2 celery stalks, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 2 cups chicken broth. 1/2 cup coconut milk. 2 tbsp arrowroot powder. 2 tsp dried thyme. 2 tsp dried rosemary. 2 tsp dried parsley. Salt and pepper to taste. Coconut oil for cooking.

Instructions: Add coconut oil to a large skillet that has been heated to medium-high heat. Cook the diced chicken until it turns golden brown on all sides. Take out and place aside from the skillet. If necessary, add extra coconut oil to the same skillet and saut the onion and garlic until fragrant. Cook the celery and carrots in the skillet for a few minutes, or until they begin to soften. Add the cauliflower florets and cook for a further five minutes after stirring. After adding the arrowroot powder to the veggies, stir everything together. To prevent lumps, slowly add the chicken broth while stirring constantly. After the chicken has finished cooking, add salt, pepper, rosemary, and thyme to the skillet. Allow the mixture to simmer for ten to fifteen minutes, or until the vegetables become soft and the sauce becomes thick. After adding the coconut milk, cook for a further two to three minutes, or until thoroughly heated. Enjoy your Paleo Chicken Pot Pie while it's hot!

Prep Time: 20 minutes

Cook Time: 35 minutes

These Grilled Chili Lime Chicken Kabobs with Mango Salsa are a delightful blend of flavors and textures. The tender and flavorful chicken is marinated in a zesty chili lime mixture, then grilled to perfection. Served with a sweet and tangy mango salsa, these kabobs make for a mouthwatering summer dish.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Zest and juice of 2 limes. Salt and pepper to taste. 2 ripe mangoes, peeled, pitted, and diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 1 tablespoon honey. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, combine olive oil, minced garlic, chili powder, cumin, paprika, lime zest, and lime juice. Season with salt and pepper. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours. While the chicken is marinating, prepare the mango salsa. In a separate bowl, combine diced mangoes, chopped red onion, cilantro, minced jalapeo, and honey. Mix well and refrigerate until serving. Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto the soaked wooden skewers. Grill the chicken kabobs for about 8-10 minutes, turning occasionally, until they are cooked through and have nice grill marks. Ensure the internal temperature of the chicken reaches 165F 74C. Serve the grilled chili lime chicken kabobs with mango salsa on the side. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

These vegan hazelnut butter cups are a delicious and easy-to-make treat. They are perfect for satisfying your sweet cravings while being dairy-free and plant-based.

Ingredients: 1 cup vegan chocolate chips. 1/2 cup creamy hazelnut butter. 2 tablespoons maple syrup. 1/4 teaspoon sea salt.

Instructions: Melt the vegan chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. In a separate bowl, mix hazelnut butter, maple syrup, and sea salt until well combined. Line a mini muffin tin with mini paper liners. Spoon a small amount of melted chocolate into the bottom of each liner. Top with a spoonful of hazelnut butter mixture. Cover the hazelnut butter mixture with another layer of melted chocolate. Place the muffin tin in the refrigerator for about 30 minutes, or until the cups are set. Once set, remove the paper liners and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This cheesy cauliflower casserole is a tasty and warming side dish that goes well with any keto-friendly main dish. Both kids and adults love it because it's creamy, cheesy, and full of flavor. Plus, it's simple to make and mostly uses ingredients you already have at home, which makes it a great choice for busy weeknights or holiday parties.

Ingredients: 1 head cauliflower, cut into florets. 1/2 cup sour cream. 1 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese. 2 tablespoons butter, melted. 1 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley, for garnish optional.

Instructions: Preheat your oven to 375F 190C. Steam the cauliflower florets until tender, about 5-7 minutes. Drain well. In a large bowl, combine the steamed cauliflower, sour cream, shredded cheddar cheese, grated Parmesan cheese, melted butter, garlic powder, salt, and pepper. Mix well to combine. Transfer the cauliflower mixture to a greased casserole dish. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley, if desired. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes