Becc Johnson

This green detox smoothie is full of healthy foods that can help you lose weight. Ginger gives it a tangy kick, and spinach, cucumber, and green apple are good sources of fiber and vitamins. Chia seeds have omega-3 fatty acids and fiber in addition to their other benefits. It stays creamy and dairy-free because of the almond milk.

Ingredients: 1 cup spinach leaves. 1/2 cucumber, peeled and sliced. 1/2 green apple, chopped. 1/2 lemon, juiced. 1 tablespoon fresh ginger, grated. 1 cup unsweetened almond milk. 1 tablespoon chia seeds. 1 teaspoon honey optional.

Instructions: Add spinach, cucumber, green apple, lemon juice, and grated ginger to a blender. Pour in the unsweetened almond milk. Blend until smooth. Add chia seeds and honey if desired and blend again briefly. Pour into a glass and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Spicy Summer Corn Soup is a delightful blend of fresh corn, spices, and creamy coconut milk, perfect for warm weather. It's vegan-friendly and bursting with flavor.

Ingredients: 4 cups fresh corn kernels. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeo pepper, diced. 4 cups vegetable broth. 1 can 14 oz coconut milk. 1 tablespoon olive oil. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, red bell pepper, and jalapeo pepper. Saut until softened, about 5 minutes. Stir in cumin and smoked paprika. Add fresh corn kernels and cook for another 5 minutes. Pour in vegetable broth and coconut milk. Bring to a simmer and cook for 15-20 minutes. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan Pumpkin Spice Granola is a perfect blend of crunchy oats, nuts, seeds, and warm spices, with a hint of sweetness from maple syrup. It's easy to make and perfect for breakfast or snacking!

Ingredients: 3 cups rolled oats. 1 cup raw pumpkin seeds. 1 cup raw pecans, chopped. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 tsp pumpkin pie spice. 1/2 tsp sea salt. 1/2 cup dried cranberries.

Instructions: Warm the oven up to 325F 160C. Put rolled oats, pumpkin seeds, chopped pecans, maple syrup, melted coconut oil, pumpkin pie spice, and sea salt in a large bowl. Mix everything together well. On a baking sheet that has been lined with parchment paper, spread the mixture out evenly. Bake for 25 to 30 minutes, stirring every 15 minutes, until golden brown and smelling good. Take out of the oven and let cool all the way down. Add the dried cranberries after it has cooled down. Put in a container that won't let air in. As a snack or with your favorite plant-based milk, it's great!

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the irresistible combination of crunchy popcorn coated in rich, velvety chocolate. This homemade chocolate popcorn recipe is the perfect blend of sweet and salty, making it an ideal treat for movie nights, parties, or any occasion.

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons vegetable oil. 1/2 cup semi-sweet chocolate chips. 1 tablespoon butter. 1/4 teaspoon vanilla extract. Pinch of salt.

Instructions: In a large pot, heat the vegetable oil over medium-high heat. Add the popcorn kernels and cover with a lid, leaving it slightly ajar to let steam escape. Shake the pot occasionally until the popping slows down, then remove from heat and set aside. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring in between until smooth. Stir in the vanilla extract and a pinch of salt into the melted chocolate mixture. Pour the melted chocolate over the popped popcorn and gently toss until evenly coated. Spread the chocolate-coated popcorn onto a baking sheet lined with parchment paper. Allow the chocolate to set at room temperature for about 30 minutes or until firm. Once set, break the popcorn into clusters and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

A hearty and flavorful beef stew infused with the rich taste of Guinness beer. Perfect for a cozy meal on a chilly day.

Ingredients: 1.5 lbs beef stew meat, cubed. 3 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 carrots, sliced. 4 potatoes, diced. 2 cups beef broth. 1 can 14.9 oz Guinness beer. 2 tbsp tomato paste. 1 tsp thyme. 2 bay leaves. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside. In the same pot, saut onions and garlic until softened. Stir in tomato paste and cook for 1-2 minutes. Pour in Guinness beer, scraping the bottom to deglaze. Add beef back to the pot. Pour in beef broth. Stir in carrots, potatoes, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours. Remove bay leaves and serve hot, garnished with fresh parsley.

Prep Time: 20 minutes

Cook Time: 120 minutes

Delightful and creative fireman-themed cookies perfect for a firefighter-themed birthday party. These cookies feature fire trucks, fire hydrants, firefighter hats, and flames, all beautifully colored and designed to bring excitement to the celebration.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. teaspoon baking powder. teaspoon salt. Red and yellow gel food coloring. Edible black marker.

Instructions: In a large mixing bowl, cream together the butter and granulated 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 a dough forms. Divide the dough into two equal portions. Add red food coloring to one portion and yellow food coloring to the other. Knead the dough until the color is evenly distributed. Wrap the two colored doughs separately in plastic wrap and chill in the refrigerator for at least 30 minutes. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of red and yellow dough and roll them into thin ropes. Twist the ropes together to create a fire hose pattern. Shape the dough into a fire hydrant. Use the rest of the dough to form fire truck, firefighter hat, and flame shapes. Place the shaped dough on the prepared baking sheet. 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 a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, use an edible black marker to add details like windows, wheels, and facial features for the firefighters. Let the marker ink dry before serving or packaging the cookies.

Prep Time: 45 minutes

Cook Time: 10-12

Experience the bold and spicy flavors of Korea with this mouthwatering Spicy Korean Fried Chicken Sandwich. Crispy fried chicken, tangy kimchi slaw, and a hint of Sriracha mayo come together in a perfect harmony of taste and texture.

Ingredients: 4 boneless chicken thighs. 1 cup buttermilk. 1 cup all-purpose flour. 1/2 cup cornstarch. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp paprika. Oil for frying. 4 burger buns. Kimchi slaw cabbage, kimchi, mayo, and Sriracha. Lettuce leaves. Sliced cucumbers. Sliced red onion. Sliced jalapeos. Sesame seeds for garnish. Sriracha mayo optional.

Instructions: Marinate chicken thighs in buttermilk for at least 1 hour or overnight. In a bowl, combine flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika. Remove chicken from buttermilk and dredge in the flour mixture, ensuring they're well coated. Heat oil to 350F 175C in a deep fryer or large pot. Fry chicken thighs until golden brown and crispy, about 5-6 minutes per side. Drain on paper towels. Toast burger buns in the oven until lightly browned. Assemble the sandwiches: Spread Sriracha mayo if desired on the buns, add lettuce leaves, fried chicken, kimchi slaw, sliced cucumbers, red onion, and jalapeos. Sprinkle sesame seeds on top for garnish. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Savor the deliciousness of these baked red velvet doughnuts, which are rich and velvety. Cream cheese frosting is the ideal finishing touch, and these are a delightful treat for any occasion.

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 egg. 1/2 cup buttermilk. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 teaspoon white vinegar. Cream cheese frosting store-bought or homemade. Sprinkles optional.

Instructions: Set the oven temperature to 175C 350F. Grease and reserve a doughnut pan. Mix the flour, baking soda, baking powder, cocoa powder, and salt in a bowl. Put aside. Beat the softened butter and granulated sugar in a separate bowl until they become light and fluffy. Beat the egg thoroughly after adding it to the butter-sugar mixture. Add the white vinegar, red food coloring, vanilla extract, and buttermilk and stir. Mixing until just combined, gradually add the dry ingredients to the wet ones. Take care not to blend too much. Pour the batter into the doughnut pan that has been preheated, filling each well about two thirds of the way. When a toothpick is inserted into a doughnut, it should come out clean after baking for 10 to 12 minutes in a preheated oven. After a few minutes, let the doughnuts cool in the pan before moving them to a wire rack to finish cooling. When fully cold, frost the doughnuts with cream cheese frosting and garnish with sprinkles, if preferred. Take pleasure in your freshly baked red velvet doughnuts!

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in a decadent vegan brownie made in just a few minutes. This single-serving recipe is perfect for satisfying your sweet cravings without the need for a large batch.

Ingredients: 4 tbsp all-purpose flour. 2 tbsp cocoa powder. 2 tbsp brown sugar. 1/4 tsp baking powder. 1/8 tsp salt. 3 tbsp almond milk. 1 tbsp vegetable oil. 1/4 tsp vanilla extract. 1 tbsp vegan chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Put the flour, cocoa powder, brown sugar, baking powder, and salt in a small bowl and mix them together. Stir the dry ingredients together with the almond milk, vegetable oil, and vanilla extract until everything is well mixed. The vegan chocolate chips should be carefully mixed in. Put the batter into a small oven-safe dish or ramekin that has been greased. Put it in the oven and bake for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down a bit before you serve. Have a great time with your tasty vegan brownie.

Prep Time: 10 minutes

Cook Time: 15 minutes