Bonnie Loves Damon

This colorful and refreshing salad is full of healthy foods like avocado, spinach, and berries. Adding the sour poppy seed dressing gives it a big flavor boost. This detox salad is great for any time of the day.

Ingredients: 4 cups baby spinach leaves. 1 cup mixed berries such as strawberries, blueberries, raspberries. 1/4 cup sliced almonds. 1/4 cup red onion, thinly sliced. 1 avocado, diced. 2 tablespoons poppy seeds. 2 tablespoons maple syrup. 2 tablespoons apple cider vinegar. 1 tablespoon Dijon mustard. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: In a large salad bowl, combine baby spinach, mixed berries, sliced almonds, red onion, and diced avocado. In a small bowl, whisk together poppy seeds, maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to coat. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy this simple and nutritious vegan brown rice recipe as a side dish or base for your favorite stir-fries and Buddha bowls.

Ingredients: 1 cup brown rice. 2 cups water.

Instructions: Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low and cover the saucepan with a lid. Simmer the rice for 40-45 minutes, or until the water is absorbed and the rice is tender. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Prep Time: 5 minutes

Cook Time: 45 minutes

Enjoy a tasty dish made just for Blue Flame at Jumeirah Creekside Hotel that combines fresh seafood with creamy avocado and a spicy kick. This sushi roll looks like it will be a blast of flavors that go well with Dubai's lively food scene.

Ingredients: 200g sushi rice. 4 sheets nori seaweed. 100g fresh salmon, thinly sliced. 100g fresh tuna, thinly sliced. 1 avocado, sliced. 1 cucumber, julienned. 2 tbsp mayonnaise. 2 tsp Sriracha sauce. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Cook sushi rice according to package instructions and let it cool. Place a nori sheet on a bamboo sushi mat, spread a thin layer of sushi rice evenly over the nori, leaving a small gap at the top edge. Arrange slices of salmon, tuna, avocado, and cucumber in the center of the rice. Mix mayonnaise and Sriracha sauce, drizzle over the fillings. Roll up the sushi tightly using the bamboo mat, sealing the edge with a little water. Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

These simple pickled summer vegetables are a delicious and tangy addition to any meal. They're easy to make and perfect for using up an abundance of seasonal produce.

Ingredients: 1 cup assorted summer vegetables such as cucumber slices, carrot sticks, bell pepper strips. 1/2 cup apple cider vinegar. 1/2 cup water. 2 tablespoons maple syrup or agave nectar. 1 teaspoon salt. 1/2 teaspoon mustard seeds. 1/2 teaspoon black peppercorns. 1 clove garlic, smashed. 1 small bunch fresh dill or other herbs optional.

Instructions: Apple cider vinegar, water, maple syrup or agave nectar, salt, mustard seeds, black peppercorns, and crushed garlic should all be put in a small saucepan. Over medium-low heat, stir the mixture until the salt and sweetener are completely mixed in. Take the pot off the heat and let the brine cool down a bit. In a clean glass jar, put different summer vegetables and fresh dill or other herbs, if you want to use them. Pour the brine that has been slightly cooled over the vegetables and make sure they are covered. Let the pickled vegetables cool to room temperature, then put the jar on a tight lid and put it in the fridge for at least 4 hours or overnight.

Prep Time: 10 minutes

Cook Time: 5 minutes

Take dessert to the next level with these gorgeous Jeweled Marshmallow Pops. White chocolate, colorful sugar crystals, and edible gold or silver leaf combine to make a visually stunning treat that is as much fun to look at as it is to eat.

Ingredients: 1 package of marshmallows. 1 cup white chocolate chips. Assorted colored sugar crystals. Edible gold or silver leaf sheets. Cake pop sticks.

Instructions: Put a popsicle stick into every marshmallow. In a bowl safe for the microwave, melt the white chocolate chips, stirring every 30 seconds to ensure smoothness. Coat every marshmallow completely by dipping it into the melted chocolate. For a jeweled effect, cover the marshmallow with colored sugar crystals before the chocolate hardens. Let the chocolate cool a little before adding delicate bits of edible gold or silver leaf for a more elegant touch. To allow the marshmallow pops to fully set, place them on a tray lined with parchment paper. They are prepared to be served and enjoyed once they have set!

Prep Time: 15 minutes

Cook Time: 10 minutes

Adding roasted jalapenos and ripe avocado to a classic grilled cheese sandwich gives it a zesty and creamy twist.

Ingredients: 2 jalapenos, roasted and sliced. 1 avocado, sliced. 4 slices of bread. 4 slices of cheddar cheese. 2 tablespoons butter.

Instructions: Preheat a skillet over medium heat. Spread butter on one side of each slice of bread. Place 2 slices of bread, buttered side down, on the skillet. Layer each bread slice with a slice of cheddar cheese, roasted jalapeno slices, avocado slices, and another slice of cheddar cheese. Top with the remaining bread slices, buttered side up. Cook until golden brown on both sides and the cheese is melted, about 3-4 minutes per side. Slice the sandwiches diagonally and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Indulge in these delicious vegan peanut butter cookie sandwiches filled with creamy vegan vanilla ice cream for the ultimate sweet treat. Perfect for satisfying your cravings without any animal products.

Ingredients: 1 cup peanut butter. 1 cup sugar. 1 tsp vanilla extract. 1/2 cup all-purpose flour. 1/4 cup almond milk. 1/2 tsp baking powder. 1/4 tsp salt. Vegan chocolate chips optional. Vegan vanilla ice cream optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put peanut butter, sugar, and vanilla extract in a bowl and mix them together. Mix everything together well. Wheat milk, baking powder, salt, and flour should all be added. Mix until you get a dough. You can add vegan chocolate chips if you want to. Place dough on the baking sheet that has been prepared, leaving space between each cookie. Press down gently on each cookie with a fork to make a crisscross pattern. Put the cookies in the oven for 10 to 12 minutes, or until the edges are golden brown. From the oven, take them out and let them cool all the way on the baking sheet. Put vegan vanilla ice cream on the bottom of one cookie after it has cooled down. Put another cookie on top to make a sandwich. Do it again with the rest of the ice cream and cookies. You can eat it right away or put it in the freezer to enjoy later.

Prep Time: 15 minutes

Cook Time: 12 minutes

This vegan curried cauliflower is a delightful dish packed with flavor and nutrients. It's perfect for a meatless Monday meal or any day when you're craving something warm and comforting. The combination of spices and creamy coconut milk creates a deliciously aromatic sauce that coats the tender cauliflower florets.

Ingredients: 1 medium head cauliflower, cut into florets. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper optional. 1 can 14 ounces coconut milk. Salt and pepper, to taste. Fresh cilantro, chopped for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and diced onion and saut until the onion turns clear. Put in the cauliflower florets and cook them for 5 to 7 minutes, until they get a little brown. Add the cayenne pepper, cumin, coriander, turmeric, and curry powder and mix them in. Add the coconut milk and mix it in well. Turn down the heat, cover, and let it cook for 15 to 20 minutes, until the cauliflower is soft. Add pepper and salt to taste. Add fresh cilantro as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Sprinkle Cookies are a fun and colorful treat that both kids and adults will love. These cookies are soft, buttery, and bursting with rainbow sprinkles, making them perfect for parties, celebrations, or a cheerful snack anytime.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup rainbow sprinkles jimmies.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Make sure the rainbow sprinkles are spread out evenly in the cookie dough before you fold them in. Make 1-inch balls out of the dough using a cookie scoop or your hands. Place the balls about 2 inches apart on the baking sheet that has been prepared. With the bottom of a glass or your palm, gently press down on each cookie. For extra color, add a few more sprinkles on top. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. After the Sprinkle Cookies have cooled, put them in a container that won't let air in. This will keep them fresh and tasty.

Prep Time: 20 minutes

Cook Time: 10 minutes

These gluten-free keto taco bowls are a delicious and satisfying low-carb meal option. Packed with flavor and nutrients, they're perfect for a quick and easy weeknight dinner.

Ingredients: 1 lb ground beef. 1 tbsp olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 tbsp chili powder. 1 tsp ground cumin. 1/2 tsp paprika. 1/2 tsp dried oregano. Salt and pepper to taste. 1 cup cauliflower rice. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup sliced black olives. 1/4 cup diced avocado. 1/4 cup shredded cheddar cheese. Sour cream and salsa for topping optional.

Instructions: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, saut until translucent. Add ground beef, chili powder, cumin, paprika, oregano, salt, and pepper. Cook until beef is browned and cooked through. In a separate skillet, cook cauliflower rice until tender. Assemble taco bowls by dividing cauliflower rice among serving bowls. Top with seasoned ground beef, shredded lettuce, diced tomatoes, black olives, diced avocado, and shredded cheddar cheese. Optional: Add a dollop of sour cream and salsa on top. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy this dairy-free, low-sugar ice cream that tastes like apple pie and is deliciously creamy. Applesauce's natural sweetness and avocado's richness make this a treat that you can enjoy without feeling bad about it.

Ingredients: 4 large ripe avocados, peeled and pitted. 2 cups unsweetened applesauce. 1/2 cup coconut cream. 1/4 cup almond milk. 2 tablespoons lemon juice. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup chopped pecans optional, for topping.

Instructions: Applesauce, coconut cream, almond milk, lemon juice, cinnamon, nutmeg, and cloves should all be put into a blender. Mix until it's smooth. Put the mixture in a shallow dish and freeze it for 4 to 6 hours. Every hour, stir it to keep it from turning into crystals. Take the mixture out of the freezer and let it sit at room temperature for 5 to 10 minutes so it can soften a bit. Put the softened ice cream into bowls, and if you want, top them with chopped pecans. Serve right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

A gluten-free cake that is moist and tasty, made with fresh blueberries and yogurt. It's great for dessert or a sweet treat.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup plain yogurt gluten-free. 1 1/2 cups fresh blueberries. 2 tbsp gluten-free flour for coating blueberries.

Instructions: Preheat your oven to 350F 175C and grease a 9-inch round cake pan. In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the plain yogurt. Begin and end with the dry ingredients. Mix until just combined. In a separate small bowl, toss the fresh blueberries with 2 tablespoons of gluten-free flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake. Gently fold the flour-coated blueberries into the cake batter. Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar or frost it with your favorite gluten-free frosting, if desired. Slice, serve, and enjoy your delicious gluten-free Blueberry Yogurt Cake!

Prep Time: 15 minutes

Cook Time: 45 minutes

A comforting chicken potato chowder made in a slow cooker that is thick, creamy, and full of vegetables and cheese.

Ingredients: 1 lb chicken breast, cubed. 4 cups diced potatoes. 1 cup diced onion. 1 cup diced celery. 1 cup diced carrots. 4 cups chicken broth. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1 cup heavy cream. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Place chicken, potatoes, onion, celery, carrots, chicken broth, garlic powder, thyme, paprika, salt, and pepper in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. In a small bowl, mix cornstarch and water until smooth. Stir cornstarch mixture, cheddar cheese, and heavy cream into the slow cooker. Cook for an additional 30 minutes on high until the soup is thickened and cheese is melted. Serve hot and garnish with extra shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

This recipe for Sriracha Lime Popcorn adds a zesty twist to your movie night snack with its spicy and tangy flavor. Lime and sriracha combine to create a flavor explosion that will have you coming back for more.

Ingredients: 1/3 cup popcorn kernels. 2 tablespoons olive oil. 2 tablespoons sriracha sauce. 1 tablespoon lime juice. 1 teaspoon lime zest. Salt, to taste.

Instructions: In a big pot, warm up the olive oil on medium heat. When popping slows down, add the popcorn kernels, cover, and shake the pot periodically. Combine the lime zest, juice, and sriracha sauce in a small bowl. After the popcorn is finished, move it to a big bowl. Over the popcorn, drizzle the sriracha-lime mixture and toss to coat evenly. Add salt to taste. Enjoy and serve right away!

Prep Time: 5 minutes

Cook Time: 10 minutes

Serve this hearty and tasty Slow Cooker Pulled Pork Mac and Cheese as your ultimate comfort food. Tender pulled pork in a tangy BBQ sauce goes well with creamy, cheesy macaroni to make a dish that everyone will love.

Ingredients: 2 lbs pork shoulder, trimmed of excess fat. 1 cup BBQ sauce. 1 cup chicken broth. 1 lb elbow macaroni. 4 cups shredded cheddar cheese. 2 cups milk. 1/4 cup all-purpose flour. 1/4 cup butter. Salt and pepper to taste. Optional: chopped green onions or parsley for garnish.

Instructions: Put the pork shoulder in the crock pot. Put BBQ sauce and chicken broth in a bowl and mix them together. Then, pour the mixture over the pork. Turn the heat down to low and cover. Cook for 8 hours, or until the pork is soft and can be easily shred with a fork. Use two forks to shred the pork, then add it back to the sauce in the slow cooker. Follow the directions on the box to cook the macaroni until it's al dente. Then, drain it and set it aside. Melt the butter in a saucepan over medium-low heat. To make a roux, whisk in the flour. Then, slowly whisk in the milk until the mixture is smooth. For about 5 minutes, keep stirring the sauce as it cooks until it gets thicker. Add 3 cups of shredded cheddar cheese and mix it in until it melts and is smooth. Add pepper and salt to taste. Put the pulled pork and cooked macaroni in the slow cooker. Then pour the cheese sauce on top and mix it well. Cover the top with the last cup of shredded cheddar cheese. Put the lid on top and cook on low for another 30 minutes, or until the cheese melts and bubbles. If you want, you can serve it hot with chopped parsley or green onions on top.

Prep Time: 20 minutes

Cook Time: 510 minutes

You can easily and quickly eat a healthy and tasty meal on the go with these Pesto Chicken Salad Meal Prep Bowls. They are quick and easy to make for lunch or dinner because they have tender chicken, fresh vegetables, and a tangy pesto dressing.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/4 cup black olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 1/4 cup pesto sauce. 4 cups mixed greens e.g., spinach, arugula, and romaine.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt and pepper to the chicken breasts. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. Put the chicken breasts in the pan and sear them for two to three minutes on each side, until they are golden brown. Place the skillet in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the chicken is fully cooked 165F or 74C. After taking the chicken out of the oven, let it rest for a few minutes. Then, cut it into thin strips. Sliced chicken, cherry tomatoes, cucumber, red onion, black olives, and feta cheese should all be put in a large bowl together. Pour the pesto sauce over the salad ingredients and mix them around so they are all covered. Put the mixed greens into four bowls for meal prep. Put some of the pesto chicken and vegetable mix on top of each bowl. Put the meal prep bowls in the fridge until you're ready to eat. Have fun with your Pesto Chicken Salad Meal Prep Bowls!

Prep Time: 20 minutes

Cook Time: 20 minutes

This Autumn Vegetable Tarte Tatin is a savory twist on the classic French dessert. Caramelized vegetables combined with tangy goat cheese and flaky puff pastry make for a delicious and impressive dish perfect for any fall gathering.

Ingredients: 2 tbsp olive oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 carrots, thinly sliced. 1 sweet potato, thinly sliced. 1 parsnip, thinly sliced. Salt and pepper to taste. 1 sheet puff pastry. 1/4 cup brown sugar. 2 tbsp balsamic vinegar. 1/2 cup goat cheese. 2 tbsp chopped fresh thyme.

Instructions: Preheat oven to 375F 190C. Heat olive oil in a skillet over medium heat. Add onion and garlic, cook until softened. Add carrots, sweet potato, and parsnip to the skillet. Season with salt and pepper. Cook until vegetables are slightly tender. In a separate skillet, melt brown sugar and balsamic vinegar until caramelized. Arrange caramelized mixture in the bottom of a pie dish. Top with cooked vegetables and crumbled goat cheese. Cover with puff pastry, tucking edges into the dish. Bake for 25-30 minutes until pastry is golden brown. Let cool for a few minutes, then carefully invert onto a serving plate. Garnish with fresh thyme before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes