Beach House

Savor these mouthwatering low-carb cinnamon donuts topped with a decadent, nutty browned butter glaze. For people who are on a low-carb or grain-free diet but still have a sweet tooth, these are ideal.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or sweetener of choice. 1 tsp baking powder. 1/2 tsp ground cinnamon. 1/4 tsp salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tbsp melted coconut oil. 1 tsp vanilla extract. For the Glaze:. 2 tbsp butter. 1/4 cup powdered erythritol or powdered sweetener. 1/2 tsp vanilla extract. 1-2 tbsp unsweetened almond milk.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt should all be combined in a mixing bowl. Pour in the almond milk, eggs, vanilla extract, and melted coconut oil. Blend until thoroughly blended. Pour the batter into each donut hole, about two thirds full, using a spoon. Bake the donuts in the preheated oven for 15 to 18 minutes, or until they are solid and a toothpick inserted into the center comes out clean. Make the glaze while the donuts are baking. Melt the butter in a small saucepan over a medium-low heat. Stirring frequently, continue cooking the butter until it turns brown and begins to smell nutty. Take it off the heat and allow it to cool a little. Add the vanilla extract and powdered erythritol to the browned butter and stir. One tablespoon of almond milk at a time should be added until the glaze has the consistency you want. When done, allow the donuts to cool in the pan for a few minutes before removing and letting cool fully on a wire rack. Pour the browned butter glaze over each donut, letting excess run off. To allow the glaze to harden, put them back on the wire rack. Serve and savor your grain-free and low-carb cinnamon doughnuts!

Prep Time: 15 minutes

Cook Time: 18 minutes

Indulge in the spicy goodness of this lamb pizza featuring vine-ripened tomatoes and a kick of red pepper flakes. Perfect for pizza night at home!

Ingredients: 1 pizza dough, store-bought or homemade. 250g ground lamb. 1/2 cup tomato sauce. 1/2 cup diced vine-ripened tomatoes. 1/2 cup shredded mozzarella cheese. 1/4 cup sliced red onion. 1/4 cup sliced green bell pepper. 1/4 cup sliced black olives. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. Fresh basil leaves for garnish. Olive oil for drizzling.

Instructions: Set your oven to 220C 430F and put a baking sheet or pizza stone inside to heat up. Cook the ground lamb in a pan over medium-low heat until it turns brown and is fully cooked. Get rid of any extra fat. On a floured surface, roll out the pizza dough to the thickness you want. Evenly spread the tomato sauce over the pizza dough, making sure to leave a little space around the edges for the crust. Spread out the cooked lamb on top of the sauce. Dice the vine-ripened tomatoes, red onion, green bell pepper, and black olives and spread them out evenly on the pizza. Add the shredded mozzarella cheese on top of the other ingredients. To taste, add dried oregano, red pepper flakes, salt, and pepper to the pizza. Using a pizza peel or an upside-down baking sheet, carefully move the pizza to the hot oven. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. Take the pizza out of the oven and let it cool down a bit before adding the fresh basil leaves on top. Sprinkle some olive oil on top to make it taste even better, then cut it up and serve it hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

This Broccoli Quinoa Salad is a healthy and delicious dish packed with nutrients and flavors. It's perfect for a light lunch or as a side dish for dinner. The combination of quinoa, blanched broccoli, and a zesty dressing creates a refreshing and satisfying salad.

Ingredients: 1 cup quinoa, cooked and cooled. 2 cups broccoli florets, blanched and chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup almonds, toasted and chopped.

Instructions: Put the broccoli that has been blanched, cherry tomatoes, red onion, and fresh parsley in a large bowl. Put the dressing ingredients in a different small bowl and mix them together a whisk. Add the dressing to the salad and mix it all together. Mix the crumbled feta cheese and toasted almonds in slowly. Put the salad in the fridge for at least 30 minutes before you serve it. Serve cold, and if you want, top with more parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

This tofu stir-fry is loaded with colorful vegetables and tossed in a savory sauce. It's quick, easy, and perfect for a healthy weeknight meal.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon hoisin sauce. 2 garlic cloves, minced. 1 teaspoon ginger, grated. Assorted vegetables bell peppers, broccoli, carrots, snap peas. Cooked rice, for serving.

Instructions: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, hoisin sauce, garlic, and ginger. Heat a skillet over medium-high heat and add tofu cubes. Cook until golden brown on all sides, then remove from skillet. In the same skillet, add vegetables and stir-fry until tender-crisp. Return tofu to the skillet and pour the sauce over the tofu and vegetables. Cook for 2-3 minutes until heated through. Serve over cooked rice.

Prep Time: 20 minutes

Cook Time: 15 minutes

This cool Watermelon and Pecan Salad with Pepper Jelly Vinaigrette is great for summer. It tastes great with the crunchy toasted pecans and the sour pepper jelly vinaigrette. The watermelon is sweet. The flavors and textures work so well together that your guests will be impressed at any event.

Ingredients: 4 cups diced watermelon. 1 cup pecan halves, toasted. 4 cups mixed salad greens. 1/4 cup crumbled feta cheese. 1/4 cup red onion, thinly sliced. 1/4 cup fresh mint leaves, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons pepper jelly. 2 tablespoons red wine vinegar. Salt and black pepper to taste.

Instructions: Dice the watermelon and put it in a large bowl. Add the toasted pecan halves, mixed salad greens, crumbled feta cheese, red onion, and chopped fresh mint leaves. A second small bowl holds the vinaigrette. To make it, whisk the extra virgin olive oil, pepper jelly, and red wine vinegar together. To taste, add salt and black pepper. Pour the pepper jelly vinaigrette over the salad and gently toss everything together. You can put the Watermelon and Pecan Salad on a platter or in bowls for each person. If you want, you can add more mint leaves as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Buffalo Chicken Dip is a creamy and spicy crowd-pleaser, perfect for parties, game days, or any gathering. It combines shredded chicken, cream cheese, hot sauce, and ranch dressing for a tangy and savory flavor.

Ingredients: 2 cups cooked shredded chicken. 8 oz cream cheese, softened. 1/2 cup hot sauce. 1/2 cup ranch dressing. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. 1/4 cup crumbled blue cheese optional.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine shredded chicken, cream cheese, hot sauce, ranch dressing, shredded cheddar cheese, and chopped green onions. Spread mixture into a baking dish. Sprinkle crumbled blue cheese on top if desired. Bake for 20-25 minutes or until bubbly and golden brown on top. Serve hot with tortilla chips, celery sticks, or your favorite dippers.

Prep Time: 10 minutes

Cook Time: 20 minutes

Making these Same Day Sourdough Cinnamon Rolls with live sourdough starter is a fun way to treat yourself. You can have them for a warm breakfast or a sweet snack. These rolls are sure to become a favorite. They taste warm and comforting, with a hint of sourdough tang.

Ingredients: 1 cup active sourdough starter. 1/2 cup milk. 1/4 cup unsalted butter, melted. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 2 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 cup brown sugar. 1 1/2 teaspoons ground cinnamon. 1/4 cup unsalted butter, softened.

Instructions: In a mixing bowl, combine the active sourdough starter, milk, melted butter, granulated sugar, vanilla extract, and salt. Gradually add the all-purpose flour and baking soda, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Roll out the dough into a rectangle, approximately 1/4 inch thick. Spread the softened butter evenly over the dough's surface. In a separate bowl, mix the brown sugar and ground cinnamon, then sprinkle it over the buttered dough. Starting from one end, roll the dough into a log shape. Cut the log into 12 equal slices. Place the slices in a greased baking dish, leaving a little space between each. Cover the dish with a clean kitchen towel and let the rolls rise for about 1-2 hours, until doubled in size. Preheat your oven to 350F 175C. Bake the cinnamon rolls for 25-30 minutes, or until they turn golden brown. While the rolls are baking, you can prepare a simple icing by mixing powdered sugar and a small amount of milk until it reaches a drizzling consistency. Drizzle the icing over the warm cinnamon rolls when they come out of the oven. Serve your Same Day Sourdough Cinnamon Rolls warm and enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

This invisible apple tart is named for its magically disappearing layers of thinly sliced apples within a custardy batter. It's a delightful dessert that showcases the natural sweetness of apples with a hint of vanilla.

Ingredients: 6 large apples, thinly sliced. 3 eggs. 1/2 cup sugar. 1/2 cup all-purpose flour. 1/2 cup milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. Powdered sugar for dusting optional.

Instructions: Preheat the oven to 350F 175C. Grease a tart pan or pie dish. Arrange the thinly sliced apples in the greased pan. In a mixing bowl, beat the eggs and sugar together until well combined. Add the flour, milk, vegetable oil, and vanilla extract to the egg mixture. Mix until smooth. Pour the batter over the sliced apples, ensuring they are evenly coated. Bake in the preheated oven for 40-45 minutes, or until the tart is set and golden brown on top. Allow the tart to cool slightly before slicing. Dust with powdered sugar if desired before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes