Cakeroll Karol

Indulge in the rich flavor of vanilla with this keto-friendly pound cake. Made with almond and coconut flour, it's low in carbs but high in taste. Perfect for satisfying your sweet cravings while staying on track with your keto lifestyle.

Ingredients: 1 1/2 cups almond flour. 1/2 cup coconut flour. 1/2 cup unsalted butter, melted. 1/2 cup granulated erythritol. 4 large eggs. 1/2 cup unsweetened almond milk. 2 teaspoons vanilla extract. 1 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. Grease a 9x5-inch loaf pan with butter or line with parchment paper. In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Add melted butter, eggs, almond milk, and vanilla extract to the dry ingredients. Mix until well combined and smooth batter forms. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool in the pan for 10 minutes. Then, transfer the pound cake to a wire rack to cool completely. Slice and serve. Enjoy your keto vanilla pound cake!

Prep Time: 15 minutes

Cook Time: 45 minutes

Enjoy delicious and nutritious whole-wheat waffles for a wholesome breakfast or brunch. These waffles are made with whole-wheat flour and buttermilk, making them a healthier option without sacrificing flavor.

Ingredients: 1 1/2 cups whole-wheat flour. 2 tablespoons sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 cups buttermilk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. Cooking spray for greasing.

Instructions: Sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl. Take out a different bowl and mix the eggs, melted butter, vanilla extract, and buttermilk with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Follow the directions on the package to heat up your waffle iron and lightly spray it with cooking spray. Pour the waffle batter onto the waffle iron that has already been heated. Use the amount that comes with your waffle iron. Put the lid back on and cook the waffles until they are crisp and golden brown. With care, take the waffles out of the iron and serve them hot with your favorite toppings.

Prep Time: 15 minutes

Cook Time: 15 minutes

You can enjoy the salty and cheesy taste of regular parmesan cheese without using any animal products. This vegan version is simple to make and tastes great on top of your favorite foods.

Ingredients: 1 cup raw cashews. 3 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon salt.

Instructions: Put the nutritional yeast, garlic powder, salt, and cashews in a food processor and blend them together. Pulse the ingredients together until the mixture looks like fine crumbs and has the consistency you want. Check the seasoning and make changes if needed. Put the vegan parmesan cheese in a container that won't let air in and put it in the fridge. You can sprinkle it on top of pasta, salads, or any other dish to make it dairy-free.

Prep Time: 5 minutes

Cook Time: 0 minutes

This tasty mix of sashimi and fresh vegetables rolled in sushi rice will make you want more sushi. Great for people who like sushi!

Ingredients: 2 cups sushi rice. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted sashimi tuna, salmon, yellowtail. Avocado, thinly sliced. Cucumber, thinly sliced. Carrot, thinly sliced. Cream cheese. Soy sauce. Wasabi. Pickled ginger.

Instructions: Cook sushi rice according to package instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over cooked rice and mix gently. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange sashimi, avocado, cucumber, carrot, and cream cheese in a line across the center of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water. Slice the sushi roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 10 minutes

The flavors of ripe mango, creamy coconut, and sweet pineapple come together in these tropical popsicles to make a delicious frozen treat.

Ingredients: 2 cups ripe mango chunks. 1 cup coconut milk. 1 cup pineapple chunks. 1 tablespoon honey or maple syrup optional.

Instructions: Put mango chunks, coconut milk, and honey or maple syrup in a blender. Mix until it's smooth. Put pineapple chunks into the blender and pulse a few times to mix them in. You can leave some small pineapple chunks for texture. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the creamy goodness of homemade peanut butter and chocolate chunk ice cream, infused with a hint of cinnamon salt and topped with crunchy peanut biscuits.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup creamy peanut butter. 1 teaspoon vanilla extract. 1/2 cup chopped dark chocolate chunks. 1/2 teaspoon ground cinnamon. Pinch of salt. Peanut biscuits for topping.

Instructions: Mix the peanut butter, heavy cream, milk, sugar, vanilla extract, ground cinnamon, and salt in a bowl using a whisk until everything is well mixed. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Add chopped dark chocolate chunks in the last few minutes of churning and keep going until the chocolate is spread out evenly. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm. Put peanut butter cookies on top of scoops of ice cream to serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

In Wolfgang Puck's chicken burger without buns, hearty portabello mushrooms are used instead of buns to make a tasty and low-carb alternative. It tastes great and fills you up when grilled to perfection and topped with Swiss cheese, fresh vegetables, and a tangy garlic aioli sauce.

Ingredients: 4 large portabello mushrooms. 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 4 slices Swiss cheese. 4 slices tomato. 4 lettuce leaves. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon honey. 1 clove garlic, minced. 1 tablespoon chopped fresh parsley.

Instructions: Warm the grill up to a medium-high level. Take the stems off of portabello mushrooms and use a spoon to carefully scrape out the gills. Add salt and pepper to both sides of the chicken breasts. Use olive oil to coat the chicken and mushrooms. Chicken should be cooked all the way through after being grilled for 6 to 8 minutes on each side. Put a slice of Swiss cheese on top of each chicken breast to melt during the last few minutes of cooking on the grill. Grill portabello mushrooms for four to five minutes on each side, or until they are soft. To make the sauce, put mayonnaise, Dijon mustard, honey, minced garlic, and chopped parsley in a small bowl and mix them together. On a plate, put a grilled portabello mushroom cap. Then, add a grilled chicken breast, a lettuce leaf, a slice of tomato, and a dollop of sauce. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan dish, mixed sauce spicy vegetable noodles, is tasty and filling. It's great for a quick dinner during the week. When you mix colorful vegetables with spicy sauce, you get a tasty and lively meal that everyone will love.

Ingredients: 200g noodles. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 carrot, julienned. 1 small onion, thinly sliced. 2 cloves garlic, minced. 2 tbsp soy sauce. 1 tbsp chili garlic sauce. 1 tbsp tomato paste. 1 tbsp maple syrup. 1 tbsp sesame oil. 1/4 cup vegetable broth. Salt and pepper to taste. 2 green onions, chopped for garnish. 1 tbsp sesame seeds for garnish.

Instructions: Cook noodles according to package instructions, drain, and set aside. In a large pan, heat sesame oil over medium heat. Add garlic and onion, saut until fragrant. Add bell peppers and carrot, cook until slightly tender. In a small bowl, mix soy sauce, chili garlic sauce, tomato paste, maple syrup, and vegetable broth. Pour over vegetables in the pan. Add cooked noodles to the pan, toss to coat evenly with the sauce. Season with salt and pepper to taste. Cook for another 2-3 minutes. Garnish with chopped green onions and sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

A comforting and classic soup, homemade chicken noodle soup is perfect for chilly days or when you need a nourishing meal. It's filled with tender chicken, hearty vegetables, and comforting noodles in a flavorful broth.

Ingredients: 1 whole chicken about 3-4 pounds, cut into parts. 8 cups water. 2 carrots, sliced. 2 celery stalks, sliced. 1 onion, chopped. 2 cloves garlic, minced. 2 bay leaves. 1 teaspoon dried thyme. 1 teaspoon dried parsley. Salt and pepper to taste. 8 ounces egg noodles.

Instructions: Chicken pieces, water, carrots, celery, onion, garlic, bay leaves, thyme, parsley, salt, and pepper should all be put in a large pot. Bring to a boil, then lower the heat and let it simmer for an hour. During that time, skim off any foam that forms on top. Take the chicken out of the pot and shred the meat. Throw away the bones and skin. Bring the chicken back to the pot and add the egg noodles. Let it cook for another 10 to 15 minutes, or until the noodles are soft. Check the seasoning and make changes if needed. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 75 minutes

This vegan spelt buckwheat sunflower seed bread is hearty, wholesome, and perfect for those who prefer a nutty flavor with a touch of sweetness. It's easy to make and pairs well with soups, salads, or enjoyed on its own as a nutritious snack.

Ingredients: 1 cup spelt flour. 1 cup buckwheat flour. 1/2 cup sunflower seeds. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 2 tbsp maple syrup. 2 tbsp apple cider vinegar. 2 tbsp olive oil.

Instructions: Preheat oven to 350F 175C. In a large mixing bowl, combine spelt flour, buckwheat flour, sunflower seeds, baking powder, baking soda, and salt. In a separate bowl, mix almond milk, maple syrup, apple cider vinegar, and olive oil. Pour wet ingredients into the dry ingredients and stir until well combined. Transfer the batter into a greased loaf pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 45 minutes

A gluten-free and grain-free substitute for regular buns are these Paleo Hamburger Buns. They complement your favorite burger fillings well and have a deliciously nutty flavor. Exactly right for a Paleo-friendly burger gathering!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot powder. 1/2 tsp baking soda. 1/2 tsp sea salt. 3 large eggs. 2 tbsp coconut oil, melted. 1 tbsp apple cider vinegar. Sesame seeds optional, for topping.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, coconut flour, baking soda, arrowroot powder, and sea salt should all be combined in a mixing bowl. Whisk the eggs, apple cider vinegar, and melted coconut oil in a different bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. Shape the dough into rounds the size of hamburger buns by dividing it into six equal portions. Transfer the rounds to the baking sheet that has been prepared, and if you like, sprinkle with sesame seeds. Bake for 20 to 25 minutes, or until the buns are firm to the touch and golden brown, in a preheated oven. Slice the buns and use them for your Paleo burgers, or let them cool on a wire rack. Savor your preferred burger patties and toppings with your Paleo hamburger buns!

Prep Time: 15 minutes

Cook Time: 25 minutes

These salmon spring rolls are light, fresh, and bursting with flavor. They're perfect as an appetizer or a light meal.

Ingredients: 200g salmon fillet, cooked and flaked. 8 spring roll wrappers. 1 carrot, julienned. 1 cucumber, julienned. 1/2 red bell pepper, julienned. 2 tablespoons chopped fresh cilantro. 2 tablespoons chopped fresh mint. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon grated ginger. 1 teaspoon minced garlic. Lime wedges, for serving.

Instructions: In a small bowl, mix soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic to make the dipping sauce. Take a spring roll wrapper and dip it briefly in warm water to soften. Lay the wrapper flat on a clean surface. Arrange a portion of flaked salmon, carrots, cucumber, bell pepper, cilantro, and mint in the center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat with the remaining wrappers and filling. Serve the salmon spring rolls with the dipping sauce and lime wedges.

Prep Time: 20 minutes

Cook Time: 10 minutes

Fresh spinach, sweet blackberries, creamy feta cheese, and crunchy pecans make up this delicious Blackberry Spinach Salad. A tangy balsamic vinaigrette dressing brings it all together. For a cool salad, the flavors and textures go together just right.

Ingredients: 4 cups fresh spinach leaves. 1 cup fresh blackberries. 1/2 cup crumbled feta cheese. 1/4 cup chopped red onion. 1/4 cup chopped pecans. 2 tablespoons balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Clean the fresh spinach leaves well and pat them dry. Put the blackberries, feta cheese, red onion, pecans, and spinach in a large salad bowl. Add the balsamic vinaigrette dressing to the salad and mix it all together. Add pepper and salt to taste. To make the salad's ingredients and dressing spread out evenly, gently toss it. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

An old Indian dish is made vegan with these Tandoori Tempeh Skewers. The tempeh is marinated in a tasty mix of dairy-free yogurt and traditional tandoori spices. The dish is then ready to be grilled and is full of flavor.

Ingredients: 1 block tempeh, cut into cubes. 1/2 cup dairy-free yogurt. 2 tablespoons tandoori masala spice mix. 1 tablespoon lemon juice. 1 tablespoon olive oil. 1 teaspoon minced ginger. 1 teaspoon minced garlic. Salt to taste. Skewers, soaked in water if wooden.

Instructions: Blend or chop up some fresh ginger and garlic, lemon juice, olive oil, tandoori masala spice mix, and salt to taste in a bowl. Make sure the tempeh cubes are well covered when you add them to the marinade. For the best flavor, let it sit for at least 30 minutes or overnight. Set the grill or grill pan over medium-high heat to heat it up. Put tempeh cubes that have been marinated on skewers. Put the skewers on the grill and cook them for 5 to 7 minutes on each side, or until they are charred and hot all the way through. Put it on the table hot with your favorite vegan chutney or dipping sauce.

Prep Time: 40 minutes

Cook Time: 10 minutes

Garlic butter, lemon, and Parmesan cheese give these simple grilled oysters a lot of flavor. Great for a quick and tasty seafood starter or main dish.

Ingredients: 12 fresh oysters, on the half shell. 1/4 cup butter, melted. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped parsley. Salt and black pepper to taste.

Instructions: Preheat grill to medium-high heat. Clean oysters and shuck them, leaving them on the half shell. In a small bowl, mix melted butter, minced garlic, and lemon juice. Place oysters on the grill, cover, and cook for 2-3 minutes until they start to bubble. Carefully spoon garlic butter mixture over each oyster. Sprinkle Parmesan cheese and chopped parsley over the top of each oyster. Season with salt and pepper to taste. Grill for an additional 4-5 minutes, or until the edges of the oysters start to curl. Remove from grill and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

This Cashew Butter Green Smoothie is a creamy and satisfying way to incorporate more greens into your diet. The cashew butter adds a rich, nutty flavor, while the spinach provides essential vitamins and minerals. It's a perfect breakfast or snack option for a quick energy boost.

Ingredients: 1 cup spinach leaves. 1/2 cup frozen mango chunks. 1/2 ripe banana. 2 tablespoons cashew butter. 1 cup almond milk. 1 tablespoon honey or maple syrup optional. Ice cubes optional.

Instructions: In a blender, put the spinach leaves, frozen mango chunks, ripe banana, cashew butter, and almond milk. For extra sweetness, you can add honey or maple syrup. For a colder texture, add a few ice cubes. Make sure all the ingredients are well mixed as you blend until the mixture is smooth and creamy. The Cashew Butter Green Smoothie should be served right away after being poured into a glass. Have fun drinking your healthy and tasty smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Vegan Tofu a la Mexicana is a Mexican breakfast dish made with tofu instead of meat. Tofu gives it a lot of protein, and sauted vegetables and traditional Mexican spices give it a lot of flavor. If you want a hearty and tasty vegan breakfast, this dish is perfect for you.

Ingredients: 1 block of firm tofu, drained and pressed. 1 tablespoon olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 1 jalapeo pepper, seeded and diced. 1 bell pepper, diced. 2 tomatoes, diced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Fresh cilantro, chopped, for garnish.

Instructions: Set a pan on medium heat and add the olive oil. Put the tofu pieces into the pan and cook for about 5 minutes, or until they are lightly browned. Put the garlic, onion, jalapeo, and bell pepper in the pan. It will take about 5 minutes of cooking until the vegetables are soft. Cumin, chili powder, salt, and pepper should all be added now. Cook for another 5 minutes, stirring every now and then. Take it off the heat and add fresh cilantro on top before serving. Take a bite of your vegan tofu a la Mexicana!

Prep Time: 15 minutes

Cook Time: 15 minutes