Christine And Ian

Tequila Mojito is a refreshing twist on the classic mojito cocktail. The addition of tequila adds a delightful kick to this minty and citrusy drink.

Ingredients: 1.5 oz tequila. 1 oz fresh lime juice. 0.5 oz simple syrup. 6-8 fresh mint leaves. 2 oz club soda. Ice cubes. Lime wedges and mint sprigs for garnish.

Instructions: In a shaker, muddle the mint leaves with lime juice and simple syrup. Add tequila and ice cubes. Shake well until chilled. Strain into a glass filled with ice. Top with club soda. Garnish with lime wedges and mint sprigs. Enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy these delicious vegan chocolate chip cookies! They're made with natural ingredients and are ideal for satisfying your sweet tooth while adhering to your vegan lifestyle.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, combine the melted coconut oil, brown sugar, and granulated sugar. Mix until well combined. Add the applesauce and vanilla extract to the wet ingredients and mix again. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the vegan chocolate chips. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious vegan chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Enjoy delicious and grain-free waffles that are perfect for a low-carb or gluten-free lifestyle. These waffles are easy to make and taste just as good as traditional ones!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or sweetener of your choice. 1 tsp baking powder. 1/4 tsp salt. 4 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract.

Instructions: In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt. In another bowl, beat the eggs and then add almond milk, melted coconut oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Preheat your waffle iron according to its instructions and grease it lightly with coconut oil or non-stick spray. Pour enough batter into the waffle iron to cover the waffle grid, close the lid, and cook until the waffles are golden brown and crisp usually about 3-5 minutes, but follow your waffle iron's instructions. Carefully remove the waffles from the iron and repeat with the remaining batter. Serve the grain-free waffles with your favorite toppings like fresh berries, sugar-free syrup, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

The spicy butternut squash wraps with pumpkin seed sauce have just the right amount of each flavor and texture. The roasted butternut squash gives it a sweet and spicy kick, and the creamy pumpkin seed sauce makes it taste rich and nutty. With its fresh greens and tangy Greek yogurt, this wrap is a filling and healthy meal choice.

Ingredients: 1 medium butternut squash, peeled, seeded, and cut into thin strips. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1/2 cup pumpkin seeds. 1/4 cup fresh cilantro leaves. 4 large whole wheat tortillas. 1/2 cup Greek yogurt. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon honey. 1/2 teaspoon ground cumin. 1/4 teaspoon paprika. 1/4 teaspoon red pepper flakes optional. 1 cup baby spinach leaves. 1/2 red onion, thinly sliced.

Instructions: Start by heating the oven to 400F 200C. Add the butternut squash strips to a large bowl and mix them with the chili powder, cayenne pepper, salt, and pepper. Do this until the squash strips are well covered. Spread the butternut squash out in a single layer on a baking sheet. Season it and roast it for 20 to 25 minutes, stirring it once halfway through, until it's soft and slightly crispy. Spice up the pumpkin seeds in a dry skillet over medium-low heat until they begin to pop and turn golden brown. Do this while the squash roasts. Take them off the heat and set them aside. Put the toasted pumpkin seeds, cilantro, Greek yogurt, lime juice, minced garlic, honey, ground cumin, paprika, and red pepper flakes if you want in a blender or food processor. Mix the ingredients together until the sauce is smooth. If you need to, add water to thin it out. Add pepper and salt to taste. Put the wraps together once the butternut squash is ready. You can warm the whole wheat tortillas up for a short time in the oven or on a skillet. On each tortilla, put a large spoonful of the pumpkin seed sauce. Put the sliced red onion, baby spinach leaves, and roasted butternut squash strips on top. Make a wrap by folding the tortilla's sides in and rolling it up tight. You can dip your spicy butternut squash wraps in extra sauce that you can find on the side. Have fun with your tasty and healthy butternut squash wraps.

Prep Time: 20 minutes

Cook Time: 25 minutes

Add a pop of color to your Friday with these delightful and vibrant color-dipped marshmallows. They are a perfect treat for kids and a fun addition to any gathering.

Ingredients: 1 package of marshmallows. 1 cup white chocolate chips. Food coloring assorted colors. Sprinkles optional.

Instructions: Prepare a baking sheet with parchment paper. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring each time until smooth. Divide the melted white chocolate into smaller bowls, one for each color you want to use. Add a few drops of food coloring to each bowl and stir until you achieve your desired colors. Dip each marshmallow into the colored chocolate, covering about half of the marshmallow. You can use a spoon to help coat them evenly. Place the dipped marshmallows on the prepared baking sheet. If desired, sprinkle some colorful sprinkles on top of the wet chocolate before it hardens. Allow the marshmallows to cool and the chocolate to harden for about 30 minutes. Once the chocolate is set, your colourful dipped marshmallows are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty Paleo substitute for regular chicken tenders are these Coconut Chicken Tenders. They are baked to perfection and then lightly fried in a crispy coconut and almond flour mixture. Ideal for a filling and delicious meal or snack!

Ingredients: 1 lb chicken tenders. 1 cup shredded unsweetened coconut. 1/2 cup almond flour. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 2 eggs, beaten. Coconut oil, for frying.

Instructions: Set the oven's temperature to 400F, or 200C. Combine the shredded coconut, almond flour, paprika, garlic powder, salt, and black pepper in a shallow bowl. Coat each chicken tender completely with the coconut mixture after dipping it into the beaten eggs. In a skillet over medium heat, preheat the coconut oil. Cook the coated chicken tenders in batches for 34 minutes on each side, or until golden brown on both sides. After the chicken tenders have browned, transfer them to a baking sheet covered with parchment paper. Bake for 10 to 12 minutes, or until the chicken is crispy and cooked through, in a preheated oven. Serve warm, accompanied by your preferred Paleo-friendly dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich, chocolatey goodness of these vegan chocolate cherry cupcakes. They are perfect for satisfying your sweet cravings while being dairy-free and egg-free. The addition of cherries and chocolate chips adds a delightful twist to the classic chocolate cupcake.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup unsweetened almond milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup canned cherries in syrup, drained and chopped. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped nuts optional. Vegan frosting of your choice. Fresh cherries for garnish optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet mixture into the dry ingredients and stir until well combined. Gently fold in the chopped cherries, dairy-free chocolate chips, and nuts if using. Fill each cupcake liner about 2/3 full with the cupcake batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with your favorite vegan frosting. Garnish each cupcake with a fresh cherry if desired. Serve and enjoy your delicious vegan chocolate cherry cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the warm and hearty flavors of this Turkey Corn Chowder. Turkey that is soft, corn that is sweet, and hearty vegetables in a creamy broth.

Ingredients: 1 lb cooked turkey, shredded. 4 cups frozen corn kernels. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 3 cups potatoes, diced. 2 cups carrots, sliced. 2 cups celery, chopped. 1 tsp dried thyme. 1 tsp smoked paprika. 1/2 cup all-purpose flour. 1/2 cup unsalted butter. 4 cups whole milk. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, melt butter over medium heat. Add onions and garlic, saut until softened. Stir in flour, creating a roux. Gradually whisk in chicken broth, ensuring no lumps. Add potatoes, carrots, celery, thyme, and smoked paprika. Simmer until vegetables are tender. Pour in milk, stirring constantly. Add shredded turkey and frozen corn, simmer until heated through. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Cinnamon and lemon zest flavor these delicious Italian doughnut holes called Kanela and Lemon Castagnole. They're the ideal sweet treatcrispy on the outside and soft on the inside!

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup milk. 1 egg. 1/2 tsp vanilla extract. Zest of 1 lemon. 2 tbsp melted butter. 1/4 cup kanela cinnamon sugar for coating. Oil for frying.

Instructions: Mix the flour, sugar, baking powder, and salt together in a mixing bowl. Melted butter, milk, egg, vanilla extract, and lemon zest should all be combined in a separate bowl. Once a smooth batter forms, pour the wet ingredients into the dry ingredients and stir. In a deep pan or fryer, bring the oil's temperature up to 350F 175C. Drop heaping spoonfuls of the batter into the boiling oil to form tiny, circular castagnole doughnut holes. Fry for 2 to 3 minutes on each side, or until golden brown. After removing them from the oil with a slotted spoon, drain them on paper towels. Roll the castagnole in kanela cinnamon sugar while it's still warm. Enjoy your delectable Kanela and Lemon Castagnole right away after serving!

Prep Time: 15 minutes

Cook Time: 15 minutes

These veggie burgers made with zucchini and white beans are tasty and good for you. They're simple to make and great for a quick, healthy meal.

Ingredients: 1 medium zucchini, grated. 1 can 15 oz white beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil. 4 burger buns. Lettuce, tomato slices, and condiments for serving.

Instructions: Grate the zucchini and put it in a large bowl. Add the white beans, breadcrumbs, Parmesan cheese, parsley, onion, garlic, oregano, salt, and black pepper. Mix everything together well, then make 4 patties out of it. Set a pan on medium heat and add the olive oil. For four to five minutes on each side, or until golden brown and fully cooked, remove from the heat. You can use a skillet or toaster to toast the burger buns. Put lettuce, a zucchini white bean patty, tomato slices, and any toppings you want on each bun to make the burgers. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes