Bakistry

Ingredients 1 cup frozen strawberries ½ cup kevita sparkling probiotic drink, coconut flavor 1 tablespoon creamy roasted almond butter 5 drops vanilla stevia 1 scoop Frank Zane Egg White Protein Powder (or protein powder of your choice) 1 tablespoon ground chia seeds 3 ice cube Instructions Combine strawberries, coconut water, almond butter and stevia in a vitamix and blend on high Blend in protein powder and ground chia seeds, then blend in ice cubes until smooth Serve

2 ½ cups ripe blackberry2 cups raspberries1 cup sugar¼ cup water1 pinch salt3 large egg whites1 cup cream

Ingredients 2 oranges 4 large eggs ¾ cup honey 2 cups blanched almond flour (not almond meal) ½ teaspoon celtic sea salt 1 teaspoon baking soda Instructions Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft Place whole oranges (peel and all) in a food processor and blend until smooth Pulse in eggs, honey, almond flour, salt, and baking soda until well combined Pour batter into a greased 9-inch cake pan Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean Cool in the pan for 2 hours Serve

Method 1 Make a "simple syrup" by heating sugar and 1 cup of the water in a small saucepan until the sugar is completely dissolved. Remove from heat. 2 Stir together the remaining water, cranberry juice, lemon juice and simple syrup. Make adjustments to taste. Chill for an hour, or add ice to cool.

Garnish if desired

Cover slow cooker and cook on low-heat setting for 4-5 hours. Add parsley and baste chicken. Cover slow cooker and cook on high-heat setting for a further 15-30 minutes,or until chicken breasts are tender

Store in the freezer until you are ready to use. The cubes will keep for up to 2 weeks.

Layer 1/3 of the brownies and 1/3 of the berries in 6-quart trifle dish. Scoop 1/3 of Natural Vanilla Ice Cream into dish. Repeat layers twice ending with scoops of Ice Cream. Garnish, if desired, with mint

INSTRUCTIONS Preheat oven to 475 degrees. On a baking sheet, roll out the dough to a large 12x12 circle. Drizzle with olive oil and spread the pesto evenly on top. Sprinkle on the bacon, parmesan, cherry tomatoes, and mozzarella cheese and bake for 4 minutes. Remove the pizza from the oven and crack the three eggs on top, then replace and cook for 8-12 minutes more or until the crust is golden brown. Top with Italian parsley and basil and eat hot

1 bag caramel corn 1 bag original Bugles Large bag Milk Chocolate M&M's 1-2 bags candy corn (or Autumn Mix variety) 1 jar lightly salted peanuts Instructions: Combine all ingredients in an extra large bowl (or divide between two bowls). Mix well and serve

Thinly the chicken across the grain. Saute the chicken in the sesame oil until lightly browned on each side. Add the vinegar and soy sauce to the chicken, reduce heat and continue to cook until the chicken is completely cooked. In a small skillet, saute the garlic in the peanut oil for 1 minute. Add the peanut butter and sauce. Stir well and reduce heat to medium low. Stir occasionally until the rolls are made. While the sauce is cooking, assemble the spring roll ingredients. You’ll want to be able to work quickly. One at a time, dip each rice paper in water (use a shallow bowl or plate). Place the filling ingredients, chicken breast, carrots, cucumber and pepper, in the middle of the wrapper. Tuck the left and right ends of the wrapper over the filling. Fold the bottom end up over the filling and then roll the wrapper the rest of the way up. Set aside and continue until all the wrappers and ingredients are used. Serve immediately with the peanut dipping sauce.

Serve warm with ice cream, spooning the sauce from the pan over the cake.

Ingredients Dressing 3 tbsp olive oil 1 tbsp white wine vinegar 1 tbsp white balsamic vinegar 1 tsp Dijon mustard Salt and pepper to taste Salad 8 cups baby arugula 1 firm-ripe  persimmon, quartered and thinly sliced 1 large avocado, cut into wedges ½ cup fresh pomegranate  Instructions Prepare the Dressing: In a small bowl, whisk together olive oil, vinegar and mustard until combined. Season to taste with salt and pepper. Assemble the Salad: In a large mixing bowl, toss arugula with dressing until well coated. Distribute between four individual salad bowls, or transfer to a single large salad bowl. Arrange persimmon and avocado slices on the arugula, then scatter with pomegranate. Serve immediately

Heat your grill to medium and then rub the chicken with two T. olive oil and the paprika. Grill the chicken breasts for about 5 minutes per side, which is how long it should take for the meat to be lightly charred and cooked through. Take out a large bowl and thoroughly combine the rest of the oil, apples, red wine vinegar, salad greens, tomatoes, and onions. Slice the chicken and mix it into the salad. Serve.

Place all ingredients into a blender and mix until smooth. Top with extra coconut and/or pineapple chunks

INGREDIENTS 1 tbsp oil 2 medium carrots, thinly sliced 1 mild red chilli, deseeded and finely chopped 3 cloves garlic, minced 2 red bell peppers, sliced or diced 1 green bell pepper, sliced or diced ~ 15 spears asparagus, cut into chunks 80g (~ ½ cup) frozen edamame 1 tbsp red Thai curry paste 245g (~ 1½ cups) tinned pumpkin 250ml (~ 1 cup) coconut milk (I used light) ½ tsp ground turmeric ¼ tsp cayenne pepper (optional) 1 tbsp lime juice Salt Black pepper To serve: chopped cashew nuts, fresh coriander INSTRUCTIONS Heat the oil in a large frying pan, and add the thinly sliced carrots. Cook over a medium heat for a few minutes, then add the chilli, garlic, and peppers. Continue to cook for 4-5 more minutes, stirring regularly, until the vegetables are fairly soft. Add the asparagus and edamame, and cook for 2 more minutes. Next add the Thai curry paste, tinned pumpkin, and coconut milk. Mix carefully until well combined, and bring to a gentle simmer. Add the turmeric and a pinch of cayenne pepper (if desired), along with a squeeze of lime juice and some salt and pepper. Simmer for another 5-10 minutes or so, until all the vegetables are cooked to your liking. Serve topped with chopped cashew nuts and fresh coriander

INGREDIENTS 8 tablespoons of salted butter ½ cup white sugar ¼ cup packed light brown sugar 1 teaspoon vanilla 1 egg 1½ cups all purpose flour (more as needed - see video) ½ teaspoon baking soda ¼ teaspoon salt  ¾ cup chocolate chips (I use a combination of chocolate chips and chocolate chunks INSTRUCTIONS Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff). Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands. Roll the dough into 12 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.  This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they're not done yet (see picture in the post). They'll be pale and puffy. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them