Chris Prynoski

This refreshing homemade blackberry mint agua fresca is bursting with fruity flavor and a hint of mint. It's the perfect drink for hot summer days or anytime you need a refreshing pick-me-up.

Ingredients: 3 cups fresh blackberries. 1/4 cup fresh mint leaves. 1/4 cup granulated sugar. 4 cups water. Ice cubes optional. Fresh mint sprigs, for garnish optional. Blackberries, for garnish optional.

Instructions: Put blackberries, mint leaves, sugar, and 2 cups of water in a blender. Mix until it's smooth. Put the mixture through a fine mesh sieve into a pitcher to get rid of the seeds and big pieces. Pour in the last two cups of water and mix the pitcher well. In the fridge for about an hour, until it's cold. If you want, you can serve it over ice cubes and top it off with blackberries and mint sprigs.

Prep Time: 10 minutes

Cook Time: 0 minutes

Mango Sangria Homemade Hooplah is a refreshing and tropical twist on traditional sangria. The sweetness of mango nectar and the citrus flavors from orange liqueur, orange, lime, and lemon slices complement the crispness of white wine perfectly. It's a delightful drink to enjoy on warm days or for special occasions.

Ingredients: 1 bottle white wine. 1/4 cup mango nectar. 1/4 cup orange liqueur. 1 mango, peeled and diced. 1 orange, thinly sliced. 1 lime, thinly sliced. 1 lemon, thinly sliced. 2 cups sparkling water or club soda. Ice cubes.

Instructions: Put orange liqueur, white wine, and mango nectar in a large pitcher. Slice the orange, lime, and lemon and add them to the bowl. Mix things together well. Put it in the fridge for at least two hours. Pour in club soda or sparkling water just before serving, and stir it in slowly. Pour over ice in glasses. If you want, you can add more mango or citrus slices as a garnish.

Prep Time: 10 minutes

Cook Time: 0 minutes

This spicy sausage pasta dish is a flavorful and satisfying meal that's perfect for spice lovers. The combination of spicy Italian sausage, diced tomatoes, and red pepper flakes creates a deliciously bold flavor. Creamy and comforting, this pasta is sure to become a favorite in your recipe rotation.

Ingredients: 8 oz spicy Italian sausage, casing removed. 8 oz penne pasta. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can 14.5 oz diced tomatoes. 1 cup chicken broth. 1/2 cup heavy cream. 1/2 teaspoon red pepper flakes. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves, chopped for garnish.

Instructions: Follow the directions on the package to cook the penne pasta. Remove the water and set it aside. Warm up the spicy Italian sausage in a big pan over medium-low heat until it turns brown and is fully cooked. Take it out of the pan and set it aside. Put chopped onion, minced garlic, and diced red bell pepper in the same pan. About 5 minutes of cooking will soften the food. Add the heavy cream, diced tomatoes, chicken broth, and red pepper flakes and mix them in. Bring to a low boil. Return the cooked sausage to the pan. Allow the flavors to blend for five more minutes. Grate some Parmesan cheese and add it to the cooked penne pasta. Add pepper and salt to taste. Before serving, top with chopped fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

For your DPSG Summer FUNd barbecue, these Grilled Citrus Chicken Skewers are a great addition. The marinade with citrus gives it a tangy kick, and the bright vegetables make it look great. It's simple to make and tastes great!

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into cubes. 1/4 cup olive oil. Juice of 2 lemons. Zest of 1 orange. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into wedges. Wooden skewers, soaked in water.

Instructions: In a bowl, combine olive oil, lemon juice, orange zest, minced garlic, oregano, paprika, salt, and pepper. Mix well to create the marinade. Place the chicken cubes in a resealable plastic bag and pour half of the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes. Preheat the grill to medium-high heat. Thread marinated chicken cubes onto the soaked skewers, alternating with bell pepper chunks and red onion wedges. Brush the skewers with the remaining marinade before placing them on the preheated grill. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Serve the grilled citrus chicken skewers hot, garnished with additional lemon wedges if desired.

Prep Time: 40 minutes

Cook Time: 12 minutes

With this one-of-a-kind recipe, a simple wine cork can be turned into a tasty appetizer that goes great with a glass of wine. On the outside, the cork rounds get a little crispy, but on the inside, they stay soft. The different tastes and textures are very enjoyable.

Ingredients: 1 wine cork preferably from a bold red wine. 1 tablespoon olive oil. 1 clove garlic, minced. 4 large fresh basil leaves. Salt and pepper to taste.

Instructions: Slice the wine cork horizontally into 1/2 inch thick rounds. Heat olive oil in a skillet over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Place wine cork rounds in the skillet and cook for 2-3 minutes on each side until lightly browned. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 10 minutes

You can make tender and tasty pork western shoulder ribs quickly and easily in a pressure cooker. The barbecue rub and sauce go perfectly with the ribs.

Ingredients: 2 lbs pork western shoulder ribs. 1/4 cup barbecue rub. 1 cup barbecue sauce. 1 cup water.

Instructions: Remove membrane from the back of the ribs. Rub barbecue rub all over the ribs, ensuring an even coating. Pour water into the pressure cooker. Place the ribs on the trivet inside the pressure cooker. Set the pressure cooker to high pressure for 25 minutes. Once the cooking is complete, perform a quick pressure release. Carefully remove the ribs from the pressure cooker. Preheat the broiler. Brush barbecue sauce over the ribs. Place the ribs under the broiler for 5 minutes, or until the sauce caramelizes. Serve the ribs with additional barbecue sauce on the side.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the delightful combination of chocolate and peppermint with these crinkle cookies. They have a crackly exterior, a soft interior, and a refreshing hint of peppermint.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsweetened cocoa powder. 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup powdered sugar for rolling.

Instructions: As you stir the chocolate chips in a bowl that can go in the microwave, melt them for 30 seconds at a time. Allow it to cool a bit. Melt the butter and mix the white sugar, brown sugar, and granulated sugar in a different bowl using a whisk. One at a time, add the eggs and mix well after each one. Put the peppermint extract and vanilla extract in and mix them in. It's important to fully mix in the melted chocolate. Mix the cocoa powder, baking powder, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The dough might be a little sticky. Put the dough in the fridge for at least two hours, or until it is firm. Warm the oven up to 325F 165C and put parchment paper on a baking sheet. Take a tablespoon of dough and shape it into a ball. Coat the ball well with powdered sugar by rolling it in it. Do it again with the rest of the dough. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until they have cracked and are set around the edges but still a little soft in the middle. 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 down. The cookies are ready to eat once they have cooled down.

Prep Time: 20 minutes

Cook Time: 10 minutes

With these fudgy treats, you can indulge in the decadent combination of brownies and cookies. They're ideal for chocolate lovers, with a delightful combination of chewy centers and slightly crisp edges.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup all-purpose flour. 2 tablespoons unsweetened cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat your oven to 350F 175C. Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth. Let it cool slightly. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a mixing bowl, beat the sugar, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture to the egg mixture, mixing until smooth. Fold in the dry ingredients until just combined. If desired, stir in chopped nuts. Drop spoonfuls of the cookie batter onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious fudgy brownie cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in this gluten-free cookie dough ice cream, perfect for satisfying your sweet cravings. It's a delightful dessert that's safe for those with gluten sensitivities.

Ingredients: 2 cups of dairy-free vanilla ice cream. 1/2 cup of gluten-free cookie dough store-bought or homemade. 1 tablespoon of dairy-free chocolate chips optional.

Instructions: Scoop 2 cups of dairy-free vanilla ice cream into a glass bowl. Gently fold in 1/2 cup of gluten-free cookie dough pieces into the ice cream. If desired, sprinkle 1 tablespoon of dairy-free chocolate chips on top for extra flavor. Serve immediately or store in the freezer for a firmer texture.

Prep Time: 10 minutes

Cook Time: 0 minutes

This refreshing juice combines the goodness of six different vegetables, providing you with essential nutrients and a burst of flavor.

Ingredients: 3 carrots, chopped. 2 tomatoes, diced. 1 cucumber, peeled and chopped. 1 bell pepper, seeded and chopped. 2 stalks of celery, chopped. 1/2 beetroot, chopped.

Instructions: Put everything into a juicer. Mix until it's smooth. Use a fine mesh strainer or cheesecloth to separate the juice. If you want, serve right away over ice.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Peanut Butter M&M Apple Blondie Bars taste great because they are sweet, nutty, and fruity all at the same time. You can eat them as a snack, for dessert, or for any other reason.

Ingredients: 1 cup peanut butter. 1/2 cup unsalted butter, melted. 1 cup light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup chopped apples. 1 cup M&M candies.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. In a large mixing bowl, combine peanut butter, melted butter, and brown sugar until smooth. Add eggs and vanilla extract, mix until well combined. Gradually add flour, baking powder, and salt, mixing until just combined. Fold in chopped apples and M&M candies. Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

Instead of regular beef burgers, these Santa Fe Black Bean Burgers are tasty and good for you. They taste great because they are made with fresh ingredients, black beans, and spices. They are also great for vegetarians and vegans.

Ingredients: 2 cans 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup diced red onion. 1/4 cup diced red bell pepper. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/4 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and sliced avocado for toppings. Your choice of burger condiments.

Instructions: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but still a bit chunky. Add breadcrumbs, red onion, red bell pepper, garlic, cilantro, cumin, chili powder, cayenne pepper, salt, and pepper to the mashed beans. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or grill pan over medium-high heat. Grill the black bean burgers for about 4-5 minutes on each side, or until they have grill marks and are heated through. Toast the burger buns on the grill for about 1 minute until they are lightly browned. Assemble the burgers by placing a black bean patty on the bottom half of each bun. Top with lettuce, tomato, avocado slices, and your choice of condiments. Cover with the top half of the bun, and serve hot. Enjoy your Santa Fe Black Bean Burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Cheezy Kale Crackers are a tasty and crunchy snack that is okay to eat while on the keto diet. They are great for satisfying your cravings while staying low-carb because they are full of healthy kale and savory cheese flavors.

Ingredients: 2 cups kale leaves, stems removed and chopped. 1/2 cup almond flour. 1/4 cup nutritional yeast. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat the oven to 325F 160C. Line a baking sheet with parchment paper. In a large bowl, combine chopped kale, almond flour, nutritional yeast, Parmesan cheese, olive oil, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated. Spread the mixture evenly onto the prepared baking sheet, pressing it down firmly with your hands or a spatula. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy. Remove from the oven and let cool completely on the baking sheet. Once cooled, break the kale mixture into crackers of desired size and shape. Store in an airtight container at room temperature for up to one week.

Prep Time: 15 minutes

Cook Time: 20 minutes

If you are following the HCG protocol, especially during phases 2 and 3, these keto meringue cookies are a great treat. Because they are sweetened with erythritol, they can be used instead of desserts that are high in sugar.

Ingredients: 3 large egg whites. 1/4 tsp cream of tartar. 1/2 cup powdered erythritol. 1 tsp vanilla extract. Pinch of salt.

Instructions: Turn the oven on and heat it up to 200F 95C. Mix the egg whites and cream of tartar in a dry, clean bowl. Use an electric mixer on high speed to make soft peaks. Slowly add the erythritol powder while beating the mixture until stiff peaks form and it looks glossy. Add the vanilla extract and salt and mix them in well. To make little cookies, spoon or pipe the meringue onto a baking sheet that has been lined with parchment paper. Put the cookies in the oven for 1 1/2 to 2 hours, or until they are dry and crisp. After turning off the oven, let the cookies cool all the way inside before taking them out. Keep the cookies at room temperature in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 120 minutes

It's delicious to eat Tempura Bowl Sushi, which combines the crunchy texture of tempura shrimp with the fresh taste of sushi ingredients. It's a tasty meal that looks great and is sure to impress.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/3 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 8 large shrimp, peeled and deveined. 1 cup all-purpose flour. 1 cup ice-cold water. 1 egg, beaten. 1 cup panko breadcrumbs. Vegetable oil for frying. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. 4 nori sheets, cut into strips. Soy sauce for serving. Pickled ginger for serving. Wasabi for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2 1/2 cups of water in a rice cooker. In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Pour the mixture over the cooked rice and fold gently to combine. Let it cool. Pat dry the shrimp with paper towels. Dredge each shrimp in flour, then dip in the egg wash, and finally coat with panko breadcrumbs. Heat vegetable oil in a deep fryer or large pot to 350F 175C. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels. To assemble the sushi bowls, divide the sushi rice among serving bowls. Top with avocado slices, cucumber, carrot, nori strips, and tempura shrimp. Serve the tempura bowl sushi with soy sauce, pickled ginger, and wasabi on the side. Enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

This vegan take on the traditional Beef Bourguignon has all the rich flavors of the original dish but doesn't use any meat or dairy. The deconstructed presentation lets each part shine, and the hearty pilaf goes well with it.

Ingredients: 1 cup pearl onions, peeled. 2 cups mushrooms, sliced. 2 cups carrots, diced. 2 cups potatoes, diced. 4 cloves garlic, minced. 2 tablespoons tomato paste. 1 cup red wine. 2 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon balsamic vinegar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 cups cooked brown rice. Fresh parsley for garnish.

Instructions: In a large skillet, saut pearl onions, mushrooms, carrots, and potatoes until slightly browned. Add minced garlic and tomato paste, cook for another minute. Pour in red wine, vegetable broth, soy sauce, balsamic vinegar, thyme, rosemary, salt, and pepper. Bring to a simmer, cover, and cook for 20-25 minutes, until vegetables are tender and sauce has thickened. In the meantime, prepare the pilaf by cooking brown rice according to package instructions. Serve the deconstructed Bourguignon over the pilaf, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the nostalgic flavors of Twix bars with this Paleo-friendly recipe. These homemade treats feature a nutty shortbread base, creamy caramel layer, and a rich dark chocolate coating, all without grains, gluten, or processed ingredients.

Ingredients: For the shortbread base:. - 2 cups almond flour. - 1/4 cup coconut flour. - 1/4 cup coconut oil, melted. - 1/4 cup maple syrup. - 1 tsp vanilla extract. For the caramel layer:. - 1 cup medjool dates, pitted. - 1/4 cup almond butter. - 2 tbsp coconut oil, melted. - 1 tsp vanilla extract. - Pinch of sea salt. For the chocolate coating:. - 1 cup dark chocolate chips Paleo-friendly. - 2 tbsp coconut oil.

Instructions: Preheat the oven to 350F 175C and line a baking dish with parchment paper. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and vanilla extract. Mix until a dough forms. Press the dough evenly into the bottom of the prepared baking dish and bake for 12-15 minutes, or until lightly golden. Allow to cool completely. In a food processor, blend dates, almond butter, melted coconut oil, vanilla extract, and sea salt until smooth and creamy, scraping down the sides as needed. Spread the caramel layer evenly over the cooled shortbread base. Place in the freezer for 30 minutes to set. In a microwave-safe bowl or using a double boiler, melt dark chocolate chips with coconut oil until smooth. Pour the melted chocolate over the caramel layer and spread evenly. Return to the freezer for another 30 minutes to set completely. Once set, remove from the freezer and cut into bars or squares. Enjoy your homemade Paleo Twix bars!

Prep Time: 30 minutes

Cook Time: 15 minutes