Ciel Crossing

Fresh vegetables, olives, feta cheese, and a homemade tangy dressing make up this Greek salad. It is both refreshing and tasty. On a hot summer day, it's a great side dish or light meal.

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1 green bell pepper, diced. 1/2 cup Kalamata olives, pitted. 1/2 cup feta cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large bowl, combine the cherry tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, and feta cheese. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour the dressing over the salad and toss to coat the ingredients evenly. Garnish with fresh basil leaves. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

These vegan salted brown sugar toffee cookies taste great because they are both sweet and salty, and the crunchy toffee bits give them a great texture. It's great for satisfying your sweet tooth and is also vegan-friendly.

Ingredients: 1 cup vegan butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 flax eggs 2 tbsp ground flaxseed meal + 5 tbsp water. 2 tsp vanilla extract. 2 1/2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 1 cup vegan toffee pieces. Flaky sea salt for sprinkling.

Instructions: Preheat oven to 350F 175C and line baking sheets with parchment paper. In a small bowl, prepare the flax eggs by mixing ground flaxseed meal with water. Let it sit for 5 minutes to thicken. In a large mixing bowl, cream together vegan butter, brown sugar, and granulated sugar until light and fluffy. Add in the flax eggs and vanilla extract, mix until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the vegan toffee pieces. Using a cookie scoop or spoon, drop dough onto prepared baking sheets, leaving space between each cookie. Sprinkle the tops of each cookie with a pinch of flaky sea salt. Bake for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

This Keto Sweet Spicy Garlic Chicken recipe is a tasty change from regular chicken dishes. When you mix garlic, soy sauce, and a little sugar, you get a delicious marinade that goes perfectly with the tender chicken breasts. Adding sriracha and red pepper flakes gives this dish a spicy kick that will satisfy your cravings and help you stick to your keto diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons soy sauce or coconut aminos. 2 tablespoons apple cider vinegar. 2 tablespoons low-carb sweetener such as erythritol or stevia. 1 tablespoon sriracha sauce or hot sauce adjust to taste. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh chopped parsley for garnish optional.

Instructions: Cut up the garlic and put it in a small bowl. Add the soy sauce, apple cider vinegar, sweetener, sriracha sauce, crushed red pepper flakes, salt, and pepper. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered evenly with the marinade as you pour it over it. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm up the olive oil in a big pan over medium-high heat. Take the chicken out of the marinade but don't throw away the marinade and put it in the skillet. Cook each side for 6 to 7 minutes, or until the inside is done and the outside is browned. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, or until the mixture gets a little thicker. Take the chicken out of the pan and let it rest for a few minutes after it's done cooking. If you want, you can serve the chicken with the thickened marinade and chopped fresh parsley on top.

Prep Time: 35 minutes

Cook Time: 15 minutes

For a quick and filling breakfast in the morning, these Keto Egg and Sausage Breakfast Taquitos are great. They taste great and are full of protein, making them a great low-carb way to start the day!

Ingredients: 6 large eggs. 1/4 cup heavy cream. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 6 cooked sausage links, chopped. 1 cup shredded cheddar cheese. 6 low-carb tortillas. Cooking spray.

Instructions: Get the oven ready by heating it up to 400F 200C. Add eggs, heavy cream, garlic powder, onion powder, salt, and pepper to a bowl and mix them together using a whisk. The egg mix should be added to a nonstick skillet that is hot over medium heat. Once the eggs are almost set, take them off the heat. Spread the scrambled eggs, sausage, and cheese shreds out evenly on each tortilla. Place the tortillas seam-side down on a baking sheet that has been lined with parchment paper. Roll them up tightly. Spray the taquitos with cooking spray just a little. As soon as the tortillas turn golden brown and crispy, put them in the oven for 12 to 15 minutes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Superfood Salad is packed with nutrient-rich ingredients like kale, chickpeas, avocado, and quinoa, making it a deliciously healthy vegan option.

Ingredients: 2 cups kale, chopped. 1 cup cooked chickpeas. 1 avocado, diced. 1/2 cup quinoa, cooked. 1/4 cup dried cranberries. 1/4 cup almonds, sliced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: Put quinoa, dried cranberries, avocado, kale, chickpeas, and almonds in a large bowl. Mix olive oil, maple syrup, salt, and pepper with a whisk in a small bowl. Add the dressing to the salad and toss it around to cover it all. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 15 minutes

A quick and easy one-pot meal with tender chicken, fresh broccoli, and flavorful rice cooked to perfection in the Instant Pot.

Ingredients: 1 cup white rice. 1 lb boneless, skinless chicken breasts, diced. 2 cups broccoli florets. 1 onion, finely chopped. 3 cloves garlic, minced. 1 1/2 cups chicken broth. 1/4 cup soy sauce. 1 tsp ginger, grated. 1 tsp sesame oil. Salt and pepper to taste.

Instructions: Run cold water over the rice and let it drain. In the Instant Pot, put the broccoli, onion, garlic, rice, and chicken. Salt and pepper should be added to the bowl with the chicken broth and soy sauce. Pour it over the things that are in the Instant Pot. Put the lid back on the Instant Pot and set it to high pressure and manual mode. Cook for 8 minutes. After you're done, let the pressure drop naturally for 5 minutes and then quickly let go of the rest of the pressure. After you open the lid and stir the food inside, let it sit for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 8 minutes

Indulge in the perfect blend of rich chocolate and refreshing peppermint with these delightful cookies. Perfect for the holiday season or any time you're craving a sweet treat!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon peppermint extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1/2 cup crushed peppermint candies.

Instructions: Set the oven temperature to 175C 350F. Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, beat in, and then mix in the extract of peppermint. Mix the flour, baking powder, cocoa powder, and salt in a different bowl. Mixing until thoroughly combined, gradually add the dry ingredients to the wet ones. Stir in the crushed peppermint candies and chocolate chips. Round tablespoons of dough should be dropped, separated by about 2 inches, onto ungreased baking sheets. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven. Take out of the oven and allow the cookies to cool down on the baking sheets for a few minutes, then move them to wire racks to finish cooling. Enjoy your delicious chocolate peppermint cookies after they've cooled!

Prep Time: 20 minutes

Cook Time: 10-12

This Vegan GF Roasted Garlic and Fresh Herb Cream Cheez is a delicious dairy-free alternative to traditional cream cheese. Creamy, flavorful, and versatile, it's perfect for spreading on toast, crackers, or using as a dip for veggies.

Ingredients: 1 cup raw cashews, soaked overnight. 1/4 cup water. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 4 cloves roasted garlic. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh chives, chopped. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: The cashews should be drained and rinsed. Cashews, water, nutritional yeast, lemon juice, roasted garlic, parsley, chives, onion powder, salt, and black pepper should all be put into a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Check the seasoning and make changes if needed. To let the flavors blend, put the cream cheese in a container and put it in the fridge for at least two hours before serving. Spread it on toast or crackers or use it as a dip for vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Mediterranean Greek Yogurt Chicken Salad is a tasty and healthy meal idea. A satisfying and cool salad is made with soft grilled chicken, crunchy vegetables, and a tangy Greek yogurt dressing.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup Greek yogurt. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and black pepper to taste. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup crumbled feta cheese. 2 tablespoons fresh parsley, chopped. Lemon wedges for garnish.

Instructions: Season the chicken breasts with salt, black pepper, and half of the dried oregano. Heat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes per side or until cooked through. Remove from heat and let them rest for a few minutes before slicing. In a bowl, combine Greek yogurt, olive oil, red wine vinegar, garlic powder, remaining dried oregano, salt, and black pepper. Whisk until well mixed to make the dressing. In a large salad bowl, arrange the mixed salad greens. Top the greens with sliced grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese. Drizzle the Greek yogurt dressing over the salad. Garnish with chopped fresh parsley and lemon wedges. Toss the salad gently to combine all the ingredients. Serve immediately and enjoy your Mediterranean Greek Yogurt Chicken Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

With this easy recipe, you can savor the rich, smoky flavor of a perfectly smoked turkey. The turkey gets a wonderful blend of spices and a smoky aroma from the wood chip and dry rub combination.

Ingredients: 1 whole turkey 12-15 pounds. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon cayenne pepper. 1 cup apple wood chips, soaked in water. 1 cup hickory wood chips, soaked in water.

Instructions: Mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create a dry rub. Remove giblets from turkey and pat it dry with paper towels. Rub the dry rub all over the turkey, including under the skin and inside the cavity. Cover the turkey and refrigerate for at least 4 hours or overnight for better flavor absorption. Prepare your smoker for indirect heat at 225F 107C. Place soaked wood chips in the smoker box or on the coals for a flavorful smoke. Put the turkey on the smoker grate, breast side up. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165F 74C. Baste the turkey with pan drippings or melted butter every hour to keep it moist. Once done, let the turkey rest for 20-30 minutes before carving.

Prep Time: 20 minutes

Cook Time: 6-7 hours

A refreshing and elegant cocktail featuring the delightful combination of raspberries, basil, and champagne, with a hint of fresh lemon juice.

Ingredients: 1 cup fresh raspberries. 1/4 cup fresh basil leaves. 1 bottle champagne. 1/4 cup simple syrup. 1/4 cup fresh lemon juice. Ice cubes.

Instructions: In a pitcher, muddle raspberries and basil leaves together. Add champagne, simple syrup, and lemon juice to the pitcher. Stir well to combine. Fill glasses with ice cubes. Pour the spritzer mixture over the ice. Garnish with additional raspberries and basil leaves if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

The creamy peanut butter, cream cheese, and chocolate chips in this Buckeye Cheeseball are a great mix. For a sweet finish, they are rolled in powdered sugar. It's great for parties and get-togethers and goes well with many kinds of dippers.

Ingredients: 8 oz cream cheese, softened. 1/2 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1 1/2 cups powdered sugar. 3/4 cup mini chocolate chips. 3/4 cup powdered sugar, for rolling.

Instructions: In a mixing bowl, beat together cream cheese, peanut butter, butter, and vanilla extract until smooth and creamy. Gradually add powdered sugar, beating until well combined. Stir in mini chocolate chips. Shape the mixture into a ball and wrap it in plastic wrap. Refrigerate for at least 2 hours or until firm. Once firm, unwrap the cheeseball and roll it in the remaining powdered sugar until fully coated. Serve with graham crackers, pretzels, or fruit slices. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This is a tasty and filling Paleo frittata made with winter squash and ground pork that's ideal for brunch or breakfast.

Ingredients: 1 lb ground pork. 2 cups diced winter squash. 8 eggs. 1/2 cup diced onion. 2 cloves minced garlic. 1 tsp dried sage. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant, about 2 minutes. Add ground pork, breaking it up with a spatula, and cook until browned, about 5-7 minutes. Add diced winter squash and cook until slightly tender, about 5 minutes. In a bowl, whisk together eggs, dried sage, salt, and black pepper. Pour the egg mixture over the pork and squash in the skillet. Cook for 3-4 minutes, until the edges begin to set. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is cooked through and golden on top. Slice and serve warm. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These gluten-free vegan oatmeal bars are a nutritious and delicious snack or breakfast option for kids and adults alike. They are sweetened naturally with ripe bananas and maple syrup and packed with wholesome ingredients like oats, nuts, and dried fruit. Perfect for a quick grab-and-go meal or snack!

Ingredients: 3 cups gluten-free rolled oats. 1 cup mashed ripe bananas. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 cup raisins or other dried fruit of choice. 1/4 cup chopped nuts optional. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp salt.

Instructions: Warm the oven up to 175F 350C. You can use coconut oil to grease or line a 9x9-inch baking pan. Mix the mashed bananas, maple syrup, melted coconut oil, and vanilla extract in a large bowl until everything is well mixed. Add the raisins, chopped nuts, ground cinnamon, salt, and rolled oats. Mix the ingredients together until they are all evenly mixed in. Spread the oat mixture out evenly and firmly in the baking pan that has been prepared. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown. Turn it off and let it cool in the pan for a full hour before cutting it into bars.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in creamy, individual-sized cheesecakes made conveniently in mason jars using your slow cooker. This recipe yields rich and velvety cheesecakes with a hint of vanilla, perfect for a cozy dessert or special occasion.

Ingredients: 8 oz cream cheese, softened. 1/2 cup granulated sugar. 2 large eggs. 1/4 cup sour cream. 1 tsp vanilla extract. 1/4 cup graham cracker crumbs. 4 small mason jars with lids.

Instructions: You can make cream cheese and sugar smooth by beating them together in a bowl. Slowly add the eggs, making sure to mix well after each one. Add the vanilla extract and sour cream and mix well. Put the same amount of graham cracker crumbs in the bottom of each mason jar. Put about three quarters of the cheesecake mix into each jar and pour it over the crumbs. Keep the lids on the jars loose so that the steam can escape. Put the jars in the slow cooker and add water until it reaches halfway up the sides of the jars. Put the lid on top and cook on low for two to three hours, or until the cheesecakes are mostly set on the outside but still a little wobbly in the middle. With care, take the jars out of the slow cooker and set them on a wire rack to cool. Put it in the fridge for at least 4 hours or overnight after it's cooled down before serving. If you want, you can add your favorite toppings before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

This dish is hearty and comforting because it has crispy gnocchi and tender braised short ribs. Beef, red wine, and aromatic vegetables all have rich flavors that go well together. It's perfect for a special event or a cozy night in.

Ingredients: 4 pounds beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 1 can 14 ounces crushed tomatoes. 2 sprigs fresh thyme. 1 bay leaf. 1 pound gnocchi. 2 tablespoons butter. Grated Parmesan cheese for garnish. Fresh parsley for garnish.

Instructions: Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. After you add the short ribs, sear them all over until they are brown. Take it out and set it aside. Put chopped onions and carrots in the same pot. For 5 minutes, saut them until they start to get soft. Add the minced garlic and stir it in. Cook for another 30 seconds. Add the red wine and stir the food around to get rid of any brown bits on the bottom of the pot. Put the beef broth, crushed tomatoes, thyme sprigs, and bay leaf back into the pot with the seared short ribs. Bring to a low boil, then cover and cook on low for two to three hours, or until the short ribs are soft and fall off the bone. Follow the directions on the package to cook the gnocchi while the ribs are braising. Remove the water and set it aside. Take the short ribs out of the pot when they're done and shred the meat. Throw away the bay leaf and any bones. Put the shredded meat back into the braising liquid and heat it up for a few more minutes. In a different pan, melt the butter over medium-low heat. Add the cooked gnocchi and cook them until the outside is mostly brown and crispy. Put the short ribs that have been braised on top of a bed of crispy gnocchi. Top with fresh parsley and grated Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 180 minutes

This loaded sweet potato casserole is a tasty take on a classic side dish. It has a creamy sweet potato base with crunchy pecans and gooey marshmallows on top. It has just the right amount of sweet and savory, and everyone will love it at a holiday party or family dinner.

Ingredients: 4 large sweet potatoes, peeled and cubed. 1/4 cup butter, melted. 1/4 cup milk. 1/4 cup brown sugar. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup chopped pecans. 1/2 cup mini marshmallows.

Instructions: Before you start cooking, heat the oven to 375F 190C. In a big pot of water, boil sweet potatoes for about 15 minutes, or until they are soft. Let it drain well. Mash the sweet potatoes in a bowl until they are smooth. Butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt should all be added to the mashed sweet potatoes. Mix everything together well. Put the sweet potato mix in a baking dish that has been greased. Spread the chopped pecans out evenly on top of the sweet potato mix. Put it in an oven that is already hot for 20 minutes. Take it out of the oven and make the top marshmallow-y. Put the pan back in the oven and bake for five more minutes, or until the marshmallows are golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes