By Helga

This Vegan Burrito Bowl is a tasty and healthy meal that is full of flavor and good for you foods. You can add your favorite toppings to make it your own, and it's a filling lunch or dinner.

Ingredients: 1 cup cooked brown rice. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1 avocado, sliced. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 lime, juiced. 1 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Salsa, for serving optional. Guacamole, for serving optional.

Instructions: In a bowl, mix together cooked brown rice, black beans, corn kernels, diced tomatoes, diced red onion, and chopped cilantro. In a separate small bowl, whisk together lime juice, cumin, chili powder, salt, and pepper to make the dressing. Pour the dressing over the rice and bean mixture, and toss to combine. Divide the mixture into serving bowls. Top each bowl with sliced avocado. Serve with salsa and guacamole on the side, if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

A vibrant and aromatic cocktail featuring the flavors of lemon thyme, turmeric, and kawakawa chai, perfect for a refreshing yet exotic drink experience.

Ingredients: 2 oz gin. 1 oz lemon juice. 1/2 oz turmeric syrup. 1/2 oz kawakawa chai syrup. 4-5 fresh lemon thyme sprigs. Ice cubes.

Instructions: Fresh lemon thyme sprigs, turmeric syrup, and kawakawa chai syrup should all be mixed together in a cocktail shaker. Put ice cubes, gin, and lemon juice in the shaker. Make sure to shake it well until it's cold. Strain the drink into a cocktail glass that has been chilled. If you want, you can add a lemon twist or another sprig of lemon thyme as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

A pressure cooker makes it easy to make grits that are creamy and cheesy. Great for an easy and comforting side dish!

Ingredients: 1 cup stone-ground grits. 4 cups water. 1 teaspoon salt. 1 cup shredded cheddar cheese. 1/2 cup grated parmesan cheese. 1/2 cup unsalted butter. 1/2 cup heavy cream. 1/2 teaspoon black pepper.

Instructions: Rinse the grits under cold water and drain. In the pressure cooker, combine grits, water, and salt. Close the lid and set the pressure cooker to high pressure for 10 minutes. Allow natural pressure release for 5 minutes, then quick release any remaining pressure. Stir in cheddar cheese, parmesan cheese, butter, heavy cream, and black pepper until smooth and creamy. Serve hot, garnished with additional cheese and a sprinkle of black pepper.

Prep Time: 5 minutes

Cook Time: 20 minutes

This Spinach Mushroom Feta Crustless Quiche tastes great and fills you up. It's great for breakfast, brunch, or a light dinner. It's healthy and tasty because it's full of spinach, mushrooms, and creamy feta cheese. Plus, not having a crust makes it easier and faster to make!

Ingredients: 1 cup chopped spinach. 1 cup sliced mushrooms. 1/2 cup crumbled feta cheese. 4 eggs. 1/2 cup milk. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon garlic powder.

Instructions: Preheat your oven to 375F 190C. In a skillet, saut chopped spinach and sliced mushrooms until tender. Remove from heat and let cool slightly. In a mixing bowl, beat eggs and milk together. Add salt, black pepper, and garlic powder. Mix well. Grease a pie dish or quiche pan. Spread the sauted spinach and mushrooms evenly on the bottom. Pour the egg mixture over the spinach and mushrooms. Sprinkle crumbled feta cheese on top. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and slightly golden on top. Let it cool for a few minutes before slicing. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

#HealthyEating, #CrustlessQuiche, #Vegetarian

An easy lasagna recipe with fewer carbs that is great for people on the keto diet. To keep this recipe keto-friendly, zucchini slices are used instead of pasta sheets.

Ingredients: 1 lb ground beef or Italian sausage. 1 jar of low-carb marinara sauce. 1 medium zucchini, thinly sliced lengthwise. 1 cup shredded mozzarella cheese. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a skillet, brown the ground beef or Italian sausage over medium heat, breaking it into crumbles. Season with salt, pepper, dried oregano, and dried basil. Once the meat is cooked through, add the jar of low-carb marinara sauce to the skillet and stir well. In a separate bowl, mix together the ricotta cheese and grated Parmesan cheese. In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer half of the sliced zucchini over the sauce. Spread half of the ricotta mixture over the zucchini. Sprinkle half of the shredded mozzarella cheese over the ricotta layer. Repeat the layers: meat sauce, zucchini, ricotta mixture, and mozzarella cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving. Slice and enjoy your delicious keto lasagna!

Prep Time: 20 minutes

Cook Time: 35 minutes

This Taco Pasta Salad is a great side dish packed with flavors reminiscent of your favorite tacos. It's perfect for potlucks, picnics, or as a satisfying meal on its own.

Ingredients: 1 lb pasta shells. 1 lb ground beef. 1 packet taco seasoning. 1 cup cherry tomatoes, halved. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup sliced black olives. 1/4 cup diced bell pepper. 1/4 cup diced jalapeno optional. 1/2 cup ranch dressing. 1/4 cup salsa. Lime wedges for serving.

Instructions: Cook pasta according to package instructions. Drain and let cool. In a skillet, brown ground beef over medium heat. Drain excess fat. Add taco seasoning to the cooked ground beef, following packet instructions. Allow to cool. In a large bowl, combine cooked pasta, seasoned ground beef, cherry tomatoes, cheddar cheese, red onion, cilantro, black olives, bell pepper, and jalapeno if using. Add ranch dressing and salsa to the bowl. Toss until everything is evenly coated. Chill in the refrigerator for at least 30 minutes before serving. Serve with lime wedges for extra flavor. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These smoky grilled chicken skewers are a perfect addition to your summer BBQ gatherings. The marinade infuses the chicken with rich flavors, and the grilling adds a delightful smokiness. A simple and tasty recipe for family fun all summer long!

Ingredients: 2 lbs boneless, skinless chicken thighs, cut into cubes. 1/4 cup soy sauce. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, mix soy sauce, olive oil, minced garlic, smoked paprika, cumin, cayenne pepper, salt, and black pepper to create the marinade. Add the chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor. Preheat the grill to medium-high heat. Thread the marinated chicken cubes onto the soaked wooden skewers. Place the skewers on the preheated grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice smoky char. Serve the smoky grilled chicken skewers hot, garnished with fresh herbs or a squeeze of lemon. Enjoy the delicious backyard BBQ flavors with family and friends!

Prep Time: 15 minutes

Cook Time: 15 minutes

These vegan roasted cauliflower steaks are a delicious and healthy alternative to meat. They are seasoned with smoked paprika and garlic powder, then roasted until tender and caramelized. Serve them as a side dish or a light main course.

Ingredients: 1 large head cauliflower. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper, to taste. Fresh lemon juice, for serving. Fresh parsley, chopped, for serving.

Instructions: Warm the oven up to 400F 200C and put parchment paper on a baking sheet. Take off the cauliflower's leaves and cut off the very end of the stem to make a flat base. Carefully cut the cauliflower into "steaks" that are 1 inch thick. Olive oil, garlic powder, salt, and pepper should all be mixed together in a small bowl. Spread the spice mix on both sides of each cauliflower steak, then put them on the baking sheet that has been prepared. Place the cauliflower steaks in an oven that has already been heated. Cook for 20 to 25 minutes, flipping them over halfway through, until they are soft and golden brown. Take the steaks out of the oven and squeeze some fresh lemon juice on top of them. Before you serve, sprinkle with chopped parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

This classic guacamole recipe makes a great appetizer for a party or a topping for your favorite Mexican food. It's easy to make, tastes great, and is creamy.

Ingredients: 4 ripe avocados. 1/2 cup diced red onion. 1/2 cup diced tomato. 1/4 cup chopped cilantro. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and minced optional. Juice of 2 limes. Salt and pepper to taste.

Instructions: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork or potato masher until they reach your desired consistency. Add the diced red onion, diced tomato, chopped cilantro, minced garlic, and jalapeno pepper if using to the mashed avocados. Squeeze the juice of 2 limes over the mixture and season with salt and pepper to taste. Stir everything together until well combined. Taste and adjust the seasoning, adding more lime juice, salt, or pepper as needed. Serve the guacamole immediately with tortilla chips or as a topping for your favorite dishes. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

With their warm, spicy gingerbread flavors, these Paleo Gingerbread Marshmallows make a delightful holiday treat. These are ideal for hot cocoa, snacking, or giving as gifts during the holiday season because they are made with natural sweeteners.

Ingredients: 1/2 cup cold water. 3 tablespoons grass-fed gelatin. 1/2 cup honey. 1/4 cup blackstrap molasses. 1 tablespoon ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon ground cloves. 1/4 teaspoon sea salt. 1 teaspoon vanilla extract. 1/2 cup arrowroot powder for dusting.

Instructions: In a mixing bowl, combine the cold water and gelatin. Let it sit for about 10 minutes to bloom. In a saucepan, combine honey, blackstrap molasses, ground cinnamon, ground ginger, ground cloves, and sea salt. Heat over low heat, stirring until the mixture becomes liquid and well combined. Once the gelatin has bloomed, gently heat it over low heat or microwave for a few seconds until it becomes a liquid. Pour the molasses mixture into the gelatin and mix well. Add vanilla extract and mix again. Line an 8x8 inch 20x20 cm baking pan with parchment paper and dust it with arrowroot powder to prevent sticking. Pour the marshmallow mixture into the prepared pan and smooth the top. Allow it to set at room temperature for at least 4 hours or overnight. Once set, remove the marshmallow block from the pan and place it on a cutting board. Cut the marshmallows into squares or your desired shapes, dusting the knife or scissors with arrowroot powder to prevent sticking. Enjoy your Paleo Gingerbread Marshmallows!

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy crispy and delicious French fries made healthier in the air fryer, served with a tangy and spicy mayo dipping sauce and a sprinkle of Parmesan cheese. It's a perfect snack or side dish for any occasion.

Ingredients: 4 large potatoes, washed and peeled. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped fresh parsley optional.

Instructions: Get the air fryer ready by heating it up to 380F 190C. Peel and cut the potatoes into wedges or thin strips. Toss the potato strips with olive oil, salt, and pepper in a bowl until they are well covered. Spread the seasoned potato strips out in a single layer in the air fryer basket. Make sure they don't touch each other. Air fry the fries for 20 to 25 minutes, shaking the basket every so often, until they are golden brown and crispy. Mix mayonnaise and Sriracha sauce in a small bowl while the fries are cooking to make the spicy mayo. You can change how spicy you want it by adjusting the amount of Sriracha. Take the fries out of the air fryer once they are done cooking and crumble some Parmesan cheese on top of them. Warm up the fries and put the spicy mayo sauce next to them. If you want, you can add chopped fresh parsley as a garnish. Have fun!

Prep Time: 10 minutes

Cook Time: 25 minutes

Find out how to make crepes that can be filled with either sweet or savory foods. It's great for dessert, breakfast, or brunch.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. Fillings of your choice e.g., Nutella, strawberries, whipped cream, or ham and cheese.

Instructions: Whisk the flour and eggs together in a bowl. Slowly add the milk while whisking all the time to avoid lumps. It will be smooth after you add the melted butter, salt, and vanilla extract. Put a nonstick skillet on medium heat and use butter or oil to lightly coat it. Put a little batter into the pan and swirl it around to cover the bottom evenly. The crepe is done when the edges start to lift and the center sets. After flipping the crepe, cook for an extra one to two minutes, until it's just barely golden. Do the same thing with the rest of the batter and add any fillings you like. Serve the crepes hot after you fold or roll them. Enjoy your tasty homemade crepes with a variety of fillings!

Prep Time: 10 minutes

Cook Time: 20 minutes

A tasty sushi roll made with eel, avocado, and cucumber that looks like a caterpillar. It has just the right amount of flavors and textures.

Ingredients: 1 cup sushi rice. 2 sheets nori seaweed. 1/2 cucumber, thinly sliced. 4-6 pieces cooked eel unagi. 1 ripe avocado, thinly sliced. Soy sauce for dipping. Wasabi and pickled ginger for serving. Sesame seeds for garnish.

Instructions: Prepare sushi rice according to package instructions, then let it cool to room temperature. Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic-covered bamboo mat. Wet your hands and grab a handful of sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top edge. Lay thin cucumber slices on top of the rice. Place the cooked eel strips on top of the cucumber. Carefully roll the nori and rice over the filling, using the bamboo mat to shape it into a roll. Once rolled, use a little water to seal the edge of the nori. Lay avocado slices on top of the roll, then cover it with plastic wrap and gently press to shape into a cylindrical roll. Remove the plastic wrap and sprinkle sesame seeds on top of the avocado. Slice the Caterpillar Roll into bite-sized pieces using a sharp, wet knife. Serve with soy sauce, wasabi, and pickled ginger on the side. Enjoy your delicious Caterpillar Roll!

Prep Time: 30 minutes

Cook Time: 15 minutes

This hearty and flavorful soup is based on the traditional cabbage roll dish, but it can be eaten by vegetarians. It's great for a comforting meal because it's full of vegetables, rice, and tasty spices.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 bell pepper, diced. 1 cup diced tomatoes. 4 cups vegetable broth. 1 cup cooked brown rice. 2 cups shredded cabbage. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, celery, and bell pepper. Cook until softened, about 5 minutes. Stir in diced tomatoes, vegetable broth, paprika, and thyme. Bring to a simmer. Add cooked brown rice and shredded cabbage. Cook for an additional 10 minutes. Season with salt and pepper to taste. Serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the tastes of fall with these Keto Apple Cider Donuts. They are low in carbs and gluten-free because they are made with almond flour and sweetened with erythritol. They are great for people who are on a ketogenic or gluten-free diet.

Ingredients: 2 cups almond flour. 1/2 cup granulated erythritol or monk fruit sweetener. 1 tsp baking powder. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 2 large eggs. 1/4 cup unsweetened applesauce. 1/4 cup apple cider. 2 tbsp melted butter or coconut oil. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. Prepare a donut pan by greasing it. Mix the baking powder, cinnamon, nutmeg, salt, and sweetener in a large bowl with a whisk. Crack the eggs into a different bowl and beat them. Then add the applesauce, apple cider, melted butter or coconut oil, and vanilla extract. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Put the batter into a piping bag or a ziplock bag that has had one corner cut off. Fill up each donut hole about three quarters of the way to the top with batter using a pipe. Bake the donuts for 15 to 18 minutes, or until they are firm and golden on top. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. Feel free to eat it hot or cold. You can dust it with cinnamon or powdered erythritol before serving if you want to.

Prep Time: 15 minutes

Cook Time: 18 minutes

Enjoy the tasty flavor of cake batter ice cream, which is made with yellow cake mix and bright rainbow sprinkles. This smooth treat is great for any event!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup yellow cake mix. 1 teaspoon vanilla extract. 1/2 cup rainbow sprinkles.

Instructions: In a bowl, whisk together heavy cream, whole milk, sugar, cake mix, and vanilla extract until smooth. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. During the last few minutes of churning, add rainbow sprinkles and continue churning until well mixed. Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Keto Slow Cooker Bacon Beef Chili is a hearty and tasty meal that is great for cold nights. This meal is easy to make, full of tasty smoky bacon and beef flavors, and it's high in protein and low in carbs.

Ingredients: 1 lb ground beef. 8 slices bacon, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 2 jalapenos, seeded and diced. 1 can 14.5 oz diced tomatoes. 1 can 6 oz tomato paste. 1 cup beef broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. Optional toppings: shredded cheese, sour cream, chopped cilantro.

Instructions: In a skillet, cook the bacon until crisp. Remove and set aside. In the same skillet, brown the ground beef until fully cooked. Drain excess fat. Transfer cooked bacon and beef to a slow cooker. Add onion, garlic, bell peppers, jalapenos, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the slow cooker. Stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until flavors meld and chili thickens. Serve hot, optionally topped with shredded cheese, sour cream, and chopped cilantro.

Prep Time: 20 minutes

Cook Time: 240 minutes