Biames

These Spicy Coconut Shrimp are a tasty mix of soft shrimp marinated in a tasty coconut and spice mix and then quickly cooked to perfection. They are Paleo, Whole30, gluten-free, and dairy-free, so they're a great choice for a healthy meal.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup coconut milk. 2 tbsp coconut aminos. 2 tbsp lime juice. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 2 tbsp coconut oil. Fresh cilantro for garnish.

Instructions: Put lime juice, garlic, ginger, paprika, cayenne pepper, salt, and pepper in a bowl. Add the coconut milk and coconut aminos. Put the shrimp in the marinade, toss it around to coat, and set it aside for at least 30 minutes. In a pan, heat the coconut oil over medium-high heat. Take the shrimp out of the marinade and shake off the extra. In the pan, cook the shrimp for two to three minutes on each side, or until they are pink and done. Add fresh cilantro on top and serve hot.

Prep Time: 40 minutes

Cook Time: 6 minutes

The mashed sweet potatoes and maple syrup in these vegan cookies make them sweet, and the chocolate chips and potato chips make them crunchy. Every bite tastes great because it has a great mix of sweet and salty tastes.

Ingredients: 1 cup mashed sweet potatoes. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 2 cups rolled oats. 1/2 cup almond flour. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup vegan chocolate chips. 1/2 cup crushed potato chips.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together mashed sweet potatoes, melted coconut oil, maple syrup, and vanilla extract. Add rolled oats, almond flour, baking powder, baking soda, and salt. Stir until well combined. Fold in vegan chocolate chips and crushed potato chips. Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 12-15 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these salty sweet delights!

Prep Time: 15 minutes

Cook Time: 15 minutes

Radishes and cucumbers make this salad crunchy and refreshing, and the apple cider vinegar dressing makes it taste even better.

Ingredients: 2 cups sliced radishes. 2 cups sliced cucumbers. 1/4 cup diced red onion. 2 tablespoons chopped fresh dill. 2 tablespoons apple cider vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Sliced radishes, cucumbers, red onion, and fresh dill should all be put in a large bowl together. Add olive oil, salt, and pepper to a small bowl and mix them together with a whisk. Add the dressing to the salad and toss it around to cover it all. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the rich, chocolaty goodness of Nutella paired with buttery shortbread, topped with crunchy hazelnuts and a touch of sea salt for a delightful balance of flavors and textures.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/2 cup unsalted butter, softened. 1/2 cup Nutella. 1/4 cup chopped hazelnuts. 1/4 teaspoon sea salt flakes.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine flour, sugar, and softened butter. Mix until it forms a crumbly dough. Press the dough evenly into the bottom of a greased 8x8 inch baking pan. Spread Nutella over the dough layer. Sprinkle chopped hazelnuts evenly over the Nutella layer. Lightly sprinkle sea salt flakes over the top. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

You can make your own holiday wrapping paper out of quinoa to give your gifts some extra texture and holiday magic. The faces of the reindeer make the packaging cute and unique.

Ingredients: 2 cups uncooked quinoa. 4 cups water. Red and green food coloring. Brown construction paper. Googly eyes. Red pom-poms. Glue.

Instructions: Cook quinoa according to package instructions in a pot with 4 cups of water. Divide cooked quinoa into two bowls. Add red food coloring to one bowl and green food coloring to the other, mixing well to color the quinoa. Spread brown construction paper on a flat surface. Use glue to create reindeer faces with googly eyes and red pom-pom noses. Apply a thin layer of glue around the reindeer faces, leaving space for antlers. Sprinkle red and green quinoa over the glued areas, pressing gently to adhere. Let the quinoa stick to the paper and dry completely. Shake off excess quinoa, revealing the reindeer faces. Add antlers using brown construction paper or draw them with markers. Let the wrapping paper dry completely before using.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the savory flavors of Southern-style green beans slow-cooked to perfection with bacon, onions, and spices. These tender green beans are a comforting side dish that pairs perfectly with any meal.

Ingredients: 2 lbs fresh green beans, trimmed and snapped. 6 slices bacon, diced. 1 small onion, chopped. 2 cloves garlic, minced. 1 cup chicken broth. 1 tablespoon brown sugar. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon crushed red pepper flakes. 1/4 teaspoon smoked paprika.

Instructions: Cook diced bacon in a pan until it gets crispy. Take it off and let it dry on paper towels. Put chopped onion and minced garlic in the same pan and cook them until they get soft. Put the slow cooker on high and add the cooked bacon, onions, and garlic. Trim the green beans and put them in the slow cooker. Add chicken broth to the green beans. Add salt, black pepper, red pepper flakes, brown sugar, and smoked paprika to the green beans. Gently stir all the ingredients together. Low heat for 6 to 8 hours, or until green beans are soft. Cover.

Prep Time: 15 minutes

Cook Time: 360 minutes

A hearty Northwoods BBQ Pie featuring ground beef, colorful bell peppers, and a flavorful barbecue sauce, all baked in a golden pie crust. Perfect for a comforting meal with a touch of smoky goodness.

Ingredients: 1 1/2 lbs ground beef. 1 cup diced onion. 1/2 cup diced green bell pepper. 1/2 cup diced red bell pepper. 1 cup ketchup. 1/2 cup barbecue sauce. 1/4 cup brown sugar. 1 tbsp Worcestershire sauce. 1 tsp mustard. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 1 1/2 cups shredded cheddar cheese. 1 refrigerated pie crust.

Instructions: Warm the oven up to 190C 375F. Over medium-low heat, brown the ground beef in a pan. Get rid of extra fat. Put green bell pepper, red bell pepper, and onions in the pan. Make sure the vegetables are soft. Brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper should all be mixed in. Let it cook for 10 minutes. Put the pie crust in a pie dish after rolling it out. Push the edges together. The beef mix should be poured into the pie crust. Add shredded cheddar cheese on top. Put the second pie crust on top and seal the edges. Make holes in the top to let air flow. After the oven is hot, bake for 30 to 35 minutes, or until the crust is golden brown. After a few minutes, let it cool down before cutting it. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 35 minutes

This Maple Balsamic Tempeh recipe offers a perfect balance of sweet and tangy flavors, with a hint of smokiness. It's a delightful way to enjoy tofu, whether as a standalone dish or added to various meals for extra protein and flavor.

Ingredients: 1 block of extra-firm tofu. 3 tablespoons maple syrup. 2 tablespoons balsamic vinegar. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 clove garlic, minced. 1/2 teaspoon ground black pepper. 1/4 teaspoon smoked paprika. Pinch of salt.

Instructions: Cut tofu into cubes after pressing to remove excess moisture. Combine the olive oil, smoked paprika, black pepper, maple syrup, balsamic vinegar, soy sauce, and a small pinch of salt in a small bowl. Add the minced garlic. Tofu cubes should be well coated with marinade after being placed in a shallow dish or resealable bag and covered with marinade. Tofu should be marinated for at least thirty minutes or up to four hours in the refrigerator, turning occasionally to ensure even coating. Set oven temperature to 400F 200C. Spread out the marinated tofu cubes in a single layer on a baking sheet covered with parchment paper. Bake the tofu for 25 to 30 minutes, rotating it halfway through, or until it becomes golden brown and crisp. Serve hot as a main course or to add protein to bowls, salads, and wraps. Have fun!

Prep Time: 40 minutes

Cook Time: 30 minutes

A hearty and comforting vegan version of the classic Italian Pasta e Fagioli soup, featuring tender pasta, creamy cannellini beans, and flavorful vegetables in a savory broth.

Ingredients: 1 cup dried small pasta. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the onion and garlic and cut up the carrot and celery. For about 5 minutes, or until softened, saut. Add the dried basil and oregano. Throw in some diced tomatoes, some cannellini beans, and some vegetable broth. Bring up the temperature. Turn down the heat and let it cook for 15 minutes. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. When the soup is almost done, add the cooked pasta to the pot. Add pepper and salt to taste. Add five more minutes of simmering time to let the flavors blend. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Keto BBQ Ribs that taste great with a homemade Keto BBQ Sauce. These ribs are a great low-carb and keto-friendly meal because they are tender and full of flavor.

Ingredients: 2 racks of baby back pork ribs. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon salt. 1/2 teaspoon black pepper. For Keto BBQ Sauce:. 1 cup sugar-free ketchup. 1/4 cup apple cider vinegar. 3 tablespoons soy sauce or coconut aminos. 2 tablespoons granulated erythritol. 1 tablespoon Dijon mustard. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and black pepper, to taste.

Instructions: Preheat the oven to 300F 150C. Remove the membrane from the back of the ribs and pat them dry with paper towels. In a small bowl, mix together smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the ribs with olive oil and then rub the spice mixture over the ribs, coating them evenly. Wrap the ribs tightly in aluminum foil and place them on a baking sheet. Bake for 2.5-3 hours or until the ribs are tender. While the ribs are baking, prepare the Keto BBQ Sauce. In a saucepan over medium heat, combine sugar-free ketchup, apple cider vinegar, soy sauce or coconut aminos, granulated erythritol, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally. Remove the ribs from the oven and preheat the grill to medium-high heat. Unwrap the ribs and brush them with the Keto BBQ Sauce on both sides. Grill the ribs for 5-7 minutes per side, basting with additional BBQ sauce as needed, until they have a nice char. Slice the ribs and serve with extra Keto BBQ Sauce on the side. Enjoy!

Prep Time: 20 minutes

Cook Time: 2.5-3 hours plus grilling time

Indulge in the rich and comforting flavors of the Best Ham and Bean Soup. This simple recipe combines hearty navy beans, savory ham, and wholesome vegetables for a bowl of warmth and satisfaction.

Ingredients: 1 lb dried navy beans, soaked overnight. 1 ham hock. 2 cups ham, diced. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 2 bay leaves. Salt and pepper to taste. 2 cups kale, stems removed and chopped. 1 tablespoon olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, celery, and garlic. Saut until vegetables are tender. Add soaked navy beans, ham hock, diced ham, chicken broth, thyme, rosemary, bay leaves, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or until beans are tender. Remove the ham hock from the pot, shred the meat, and return it to the soup. Stir in chopped kale and simmer for an additional 10-15 minutes until kale is wilted and tender. Discard the bay leaves and adjust seasoning if needed. Serve the Best Ham and Bean Soup hot, and enjoy the comforting flavors! This simple and hearty soup is perfect for cozy evenings or to warm up during chilly days.

Prep Time: 20 minutes

Cook Time: 180 minutes

These homemade falafel patties come with a creamy lemon-tahini sauce. The outside is crispy and the inside is soft. Ideal for a filling vegan meal or starter!

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup chopped fresh parsley. 1/2 cup chopped onion. 3 cloves garlic, minced. 2 tablespoons chickpea flour. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon baking powder. Salt and pepper to taste. Oil for frying. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons water. 1 clove garlic, minced. Salt to taste.

Instructions: In a food processor, combine chickpeas, parsley, onion, garlic, chickpea flour, cumin, coriander, baking powder, salt, and pepper. Pulse until well combined but still slightly chunky. Form the mixture into small balls and flatten slightly to form patties. Heat oil in a pan over medium heat. Fry falafel patties until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels. In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt until smooth and creamy. Serve falafel with lemon-tahini sauce drizzled on top or on the side for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Banana Pancake Breakfast Bites are a quick and healthy breakfast option. They are made with ripe bananas, oat flour, and a hint of cinnamon, making them both delicious and nutritious. Perfect for a busy morning!

Ingredients: 1 ripe banana. 1/2 cup oat flour. 1/4 cup milk. 1 egg. 1 tbsp honey. 1/2 tsp baking powder. 1/4 tsp cinnamon. 1/4 tsp vanilla extract. Pinch of salt. Cooking spray or oil for the pan.

Instructions: Mash the ripe banana in a bowl. Add oat flour, milk, egg, honey, baking powder, cinnamon, vanilla extract, and a pinch of salt to the mashed banana. Mix until well combined. Heat a non-stick pan over medium heat and lightly grease it with cooking spray or oil. Pour small portions of the pancake batter onto the hot pan to form bite-sized pancakes. Cook for 2-3 minutes on each side or until golden brown and cooked through. Serve the Banana Pancake Breakfast Bites warm with your favorite toppings such as maple syrup, sliced bananas, or a sprinkle of cinnamon. Enjoy your delicious and nutritious breakfast!

Prep Time: 10 minutes

Cook Time: 10 minutes

The ideal camping snack or dinner are campfire nachos. You can easily prepare them over an open flame and personalize them by adding your preferred toppings. These nachos are sure to please any crowd, whether you're having a backyard bonfire or are camping in the wilderness.

Ingredients: 1 bag of tortilla chips. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced onions. 1/2 cup diced bell peppers. 1/4 cup sliced jalapeos optional. 1/2 cup cooked ground beef or vegetarian meat substitute. 1/4 cup sliced black olives. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup guacamole. 1/4 cup salsa.

Instructions: Prepare a campfire or camp stove for cooking. Place a large cast-iron skillet or aluminum foil pie pan over the campfire or stove to preheat it. Layer the bottom of the skillet with a generous amount of tortilla chips. Sprinkle half of the shredded cheddar cheese evenly over the chips. Add a layer of diced tomatoes, onions, bell peppers, and jalapeos if desired. Spread the cooked ground beef or vegetarian meat substitute over the vegetables. Sprinkle the remaining shredded cheddar cheese over the top. Cover the skillet with aluminum foil or a lid and cook over the campfire or stove until the cheese is melted and the nachos are heated through approximately 10-15 minutes. Carefully remove the skillet from the heat source using oven mitts or a heat-resistant glove. Garnish the nachos with sliced black olives, chopped cilantro, sour cream, guacamole, and salsa. Serve immediately and enjoy your delicious campfire nachos!

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the sweet and creamy goodness of an Iced Caramel Macchiato. This refreshing coffee drink is perfect for a hot summer day or whenever you need a pick-me-up.

Ingredients: 1 cup of brewed coffee. 1/4 cup of milk. 2 tablespoons of caramel syrup. Ice cubes. Whipped cream optional.

Instructions: Put your favorite coffee on ice and wait for it to cool down. Put ice cubes in a glass. Put the coffee that has been cooled over the ice cubes. In a different bowl, mix the milk and caramel syrup together until they are well blended. Mix the caramel milk and pour it over the coffee. Mix everything together slowly. Add whipped cream on top if you like. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Chewy Ginger Cookies are a delightful treat with a perfect blend of warm spices and a soft, chewy texture. These cookies are great for holiday gatherings or any time you're craving a comforting sweet treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 2 cups all-purpose flour. 2 teaspoons baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 cup granulated sugar for rolling.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the softened butter and 1 cup of granulated sugar in a large bowl and mix them together until they are light and fluffy. Mix the molasses and egg into the butter and sugar until everything is well mixed together. Add the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg to a different bowl and mix them together using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Put the bowl of dough in the fridge for about 30 minutes with the plastic wrap on top to make it firm. Take the dough out of the fridge and roll it into balls that are 1 inch across. Cover each dough ball with the last 1/4 cup of granulated sugar. Spread the dough balls out on the baking sheet that has been prepared. Let some space between them so they can spread. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take the baking sheet out of the oven and let the cookies cool for 5 minutes on it. Then move them to a wire rack to finish cooling. These chewy ginger cookies are great with milk or your favorite hot drink after they have cooled down.

Prep Time: 20 minutes

Cook Time: 10 minutes

These Vegan Butternut Squash Tacos with Chipotle Black Beans are a delicious and satisfying plant-based meal option. The roasted butternut squash adds sweetness and texture, while the chipotle black beans bring a smoky and spicy kick. Topped with creamy avocado and fresh cilantro, these tacos are bursting with flavor and perfect for a quick and easy weeknight dinner.

Ingredients: 1 medium butternut squash, peeled and cubed. 1 can 15 oz black beans, drained and rinsed. 1 chipotle pepper in adobo sauce, minced. 1 tablespoon adobo sauce from the chipotle can. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 small corn tortillas. Toppings: avocado slices, chopped cilantro, lime wedges.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the cubed butternut squash with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the seasoned squash onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. In a small saucepan, combine the black beans, minced chipotle pepper, and adobo sauce. Heat over medium-low heat until warmed through. Warm the corn tortillas in a dry skillet or directly over a gas flame until lightly charred on each side. To assemble the tacos, spoon some roasted butternut squash onto each tortilla, top with chipotle black beans, and garnish with avocado slices and chopped cilantro. Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your flavorful Vegan Butternut Squash Tacos with Chipotle Black Beans!

Prep Time: 15 minutes

Cook Time: 30 minutes