Cold World

These Lemon Poppy Seed Popsicles are a refreshing and tangy treat perfect for hot summer days. The combination of lemonade, Greek yogurt, and honey creates a creamy texture with a burst of citrus flavor, while the poppy seeds add a delightful crunch.

Ingredients: 2 cups lemonade. 1/2 cup Greek yogurt. 2 tablespoons honey. 1 tablespoon lemon zest. 1 tablespoon poppy seeds.

Instructions: Lemonade, Greek yogurt, honey, lemon zest, and poppy seeds should all be mixed together in a bowl. Mix everything together well. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's completely set. In order to get the popsicles out of the molds after they have frozen, run them under warm water for a short time. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

These Juicer Pulp Mini Muffins are a great way to use up leftover juicer pulp while creating a tasty and healthy treat. Packed with fiber and natural sweetness from fruits and veggies, these muffins are perfect for a quick snack or breakfast on the go.

Ingredients: 2 cups juicer pulp carrot, apple, and beet. 1 cup all-purpose flour. 1/2 cup rolled oats. 1/2 cup maple syrup. 1/4 cup almond milk. 1/4 cup coconut oil, melted. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup raisins or chopped nuts optional.

Instructions: Preheat the oven to 350F 175C. Grease a mini muffin tin or line with paper liners. In a large bowl, combine the juicer pulp, flour, oats, maple syrup, almond milk, coconut oil, baking powder, baking soda, cinnamon, ginger, and salt. Mix well until fully combined. If using, fold in raisins or chopped nuts. Spoon the batter into the prepared muffin tin, filling each cavity about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious and nutritious muffins as a snack or breakfast option!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in these guilt-free low-carb cake donuts that are perfect for a keto-friendly treat. They're moist, tender, and bursting with flavor without all the carbs.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or sweetener of choice. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract optional. Sugar-free chocolate chips for topping optional.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a donut pan with coconut oil or nonstick spray. Almond flour, coconut flour, erythritol, baking powder, and salt should all be combined in a mixing bowl. Whisk the eggs, almond milk, melted coconut oil, vanilla extract, and almond extract if using in a separate bowl. Once a thick batter forms, pour the wet ingredients into the dry ingredients and stir. Pour the batter into each donut mold, filling it to about two thirds of the way. A toothpick inserted into the center of the donuts should come out clean after 15 to 18 minutes of baking in a preheated oven. After a few minutes, let the donuts cool in the pan before moving them to a wire rack to finish cooling. For added flavor, you can microwave some sugar-free chocolate chips until they melt and then drizzle them over the cooled donuts. Savor your mouthwatering cake donuts without carbs!

Prep Time: 10 minutes

Cook Time: 15 minutes

This 30-minute Caprese Pasta Skillet combines the classic flavors of Caprese salad with pasta for a quick and delicious meal. It's perfect for busy weeknights when you want something flavorful and satisfying without spending hours in the kitchen.

Ingredients: 12 oz penne pasta. 2 tbsp olive oil. 3 cloves garlic, minced. 2 cups cherry tomatoes, halved. 1 cup fresh mozzarella balls. 1/4 cup fresh basil leaves, torn. Salt and pepper to taste. Balsamic glaze for drizzling.

Instructions: Cook penne pasta according to package instructions, drain, and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add cherry tomatoes to the skillet and cook until softened, about 5-7 minutes. Stir in cooked pasta, fresh mozzarella balls, and torn basil leaves. Cook until mozzarella starts to melt, about 2-3 minutes. Season with salt and pepper to taste. Drizzle with balsamic glaze before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This soup is tasty and comforting, and it tastes like lasagna in a creamy broth. Just right for a cozy dinner!

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 14 oz diced tomatoes. 4 cups beef broth. 1 cup tomato sauce. 2 tsp dried basil. 2 tsp dried oregano. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup heavy cream. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 8 lasagna noodles, broken into pieces. Fresh basil for garnish.

Instructions: In a large pot, brown the ground beef over medium heat. Add chopped onions and garlic, cook until softened. Stir in crushed tomatoes, diced tomatoes, beef broth, and tomato sauce. Season with dried basil, dried oregano, salt, and black pepper. Simmer for 20 minutes, allowing flavors to meld. Meanwhile, cook lasagna noodles according to package instructions. Add cooked noodles to the soup. In a small bowl, mix ricotta cheese with heavy cream until smooth. Stir the ricotta mixture into the soup. Add mozzarella and Parmesan cheese, stirring until melted and creamy. Serve hot, garnished with fresh basil. Enjoy your Extra Creamy Lasagna Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Thai basil tofu stir fry has all the bright flavors of Thailand. Tofu is first soaked in a tasty sauce, and then it is stir-fried with onions, bell peppers, and fragrant basil leaves. Adding chili paste makes it spicy, and the agave syrup makes the flavors go well together. For a tasty meal, this vegan dish comes together quickly and easily.

Ingredients: 300g firm tofu, drained and cubed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 1 cup fresh basil leaves. 1 tablespoon chili paste adjust to taste. 1 tablespoon agave syrup. Salt and pepper to taste.

Instructions: In a bowl, mix soy sauce, sesame oil, and cornstarch. Add tofu cubes and marinate for 15 minutes. Heat vegetable oil in a large pan over medium heat. Add minced garlic and saut until fragrant. Add marinated tofu cubes and stir-fry until golden brown. Add sliced bell peppers and onion, and continue stir-frying until vegetables are tender. Stir in fresh basil leaves, chili paste, and agave syrup. Cook for an additional 2-3 minutes. Season with salt and pepper to taste. Serve hot with steamed rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

A rich and creamy holiday drink that is great for getting together with friends and family.

Ingredients: 4 cups milk. 5 whole cloves. 1/2 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 12 egg yolks. 1 1/2 cups sugar. 2 1/2 cups light rum. 4 cups light cream. 2 teaspoons vanilla extract. 1/2 teaspoon ground nutmeg.

Instructions: In a saucepan, mix milk, cinnamon, cloves, and 1/2 teaspoon of vanilla. First, heat on the lowest setting for 5 minutes. Then, add the milk and slowly bring it to a boil. Mix the egg yolks and sugar together in a large bowl. Mix them with a whisk until they become fluffy. Slowly whisk the hot milk mixture into the eggs. Put the mix back into the saucepan. Stir the mixture all the time for three minutes over medium heat, or until it gets thick. Don't let the things mix boil. Take out the cloves by straining, and then let it cool for an hour. Add nutmeg, 2 teaspoons of vanilla, rum, and cream, and mix well. Put in the fridge overnight before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

This gluten-free roasted shrimp and broccoli sheet pan supper is a quick and flavorful weeknight meal. The shrimp and broccoli are seasoned with garlic, paprika, and lemon, then roasted together on a sheet pan for easy cleanup and maximum flavor.

Ingredients: 1 pound large shrimp, peeled and deveined. 4 cups broccoli florets. 3 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 lemon, sliced for garnish. Fresh parsley, chopped, for garnish.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss shrimp and broccoli with olive oil, minced garlic, paprika, salt, and black pepper until evenly coated. Spread the shrimp and broccoli mixture onto a baking sheet in a single layer. Roast in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through, and the broccoli is tender and slightly charred. Garnish with lemon slices and chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

These Chipotle Shrimp Burritos with Avocado Crema taste great and are very fresh. Chipotle peppers and other spices are used to season tender shrimp, which is then wrapped in a warm tortilla with rice, beans, and colorful toppings. The cool and tangy avocado crema goes well with the spicy shrimp, making every bite satisfying and tasty.

Ingredients: 1 lb shrimp, peeled and deveined. 2 chipotle peppers in adobo sauce, minced. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp smoked paprika. Salt and pepper to taste. 2 tbsp olive oil. 4 large flour tortillas. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 ripe avocado. 1/4 cup sour cream. Juice of 1 lime. Salt to taste.

Instructions: Put garlic, cumin, paprika, salt, pepper, shrimp, chipotle peppers, and olive oil in a bowl. Toss until all the shrimp are covered. Set the pan on medium-high heat. Toss in the shrimp mixture. Cook for two to three minutes on each side, until the shrimp are pink and fully cooked. Add the sour cream, lime juice, and salt to another bowl and mash the avocado. This will make the avocado crema. You can heat the tortillas up in a pan or the microwave. Place a small amount of avocado crema on each tortilla. Then, add rice, black beans, cooked shrimp, lettuce, tomatoes, red onion, and cilantro. Cover the filling with the tortilla's sides, and then roll it up tight. Serve right away, with extra cilantro and lime wedges on top if you want.

Prep Time: 20 minutes

Cook Time: 10 minutes

Delight your taste buds with these succulent slow-cooked beef short ribs in a rich and spicy Szechuan sauce. The meat becomes tender, and the sticky glaze adds an irresistible depth of flavor.

Ingredients: 3 lbs beef short ribs. 1 cup soy sauce. 1/2 cup hoisin sauce. 1/4 cup rice vinegar. 1/4 cup honey. 3 tbsp Szechuan peppercorns, crushed. 4 cloves garlic, minced. 2 tsp ginger, grated. 1/2 cup water. 2 tbsp cornstarch. 2 green onions, sliced for garnish.

Instructions: In a bowl, mix soy sauce, hoisin sauce, rice vinegar, honey, crushed Szechuan peppercorns, minced garlic, and grated ginger. Place beef short ribs in the slow cooker and pour the sauce mixture over them. Add water, ensuring ribs are well coated. Cook on low heat for 6-8 hours or until ribs are tender and flavorful. In the last 30 minutes of cooking, mix cornstarch with a little water to create a slurry. Add to the slow cooker to thicken the sauce. Once done, transfer the ribs to a serving dish, spoon the sticky sauce over them, and garnish with sliced green onions. Serve over rice or noodles and enjoy the delicious Szechuan flavor!

Prep Time: 20 minutes

Cook Time: 480 minutes

This homemade granola has chai spice flavors that will make you feel good. This vegan recipe is simple to make and can be changed by adding your favorite nuts and dried fruits. It's great for breakfast or as a snack.

Ingredients: 3 cups rolled oats. 1 cup chopped nuts almonds, pecans, or walnuts. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground cardamom. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup dried fruit raisins, cranberries, or chopped apricots.

Instructions: Warm your oven up to 325F 160C and put parchment paper on a baking sheet. Roll the oats and chop the nuts together in a large bowl. Mix the vanilla extract, cinnamon, ginger, cardamom, cloves, nutmeg, and salt in a different bowl with a whisk. Add the melted coconut oil and mix it in too. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Spread the granola mix out evenly on the baking sheet that has been prepared. The granola should be golden brown and crisp after 25 to 30 minutes of baking, with a stir every five minutes. Take it out of the oven and let it cool down all the way. Add the dried fruit after it has cooled down. The granola with chai spices can be kept for up to two weeks in a container that doesn't let air in.

Prep Time: 10 minutes

Cook Time: 25 minutes

These Key West Grilled Chicken Kabobs are a burst of tropical flavors with marinated chicken, colorful bell peppers, red onion, and sweet pineapple. Perfect for a summer barbecue or any time you want to enjoy a taste of the islands.

Ingredients: 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes. 1/4 cup olive oil. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 red bell pepper, cut into 1-inch pieces. 1 yellow bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 1 pineapple, peeled, cored, and cut into 1-inch cubes. Wooden skewers, soaked in water for 30 minutes.

Instructions: Put minced garlic, cumin, paprika, chili powder, salt, and pepper in a bowl. Add the lime juice. To make the marinade, mix it well. Put the chicken cubes in a shallow dish or a plastic bag that can be closed again. Toss the chicken in the marinade to coat it. Cover or seal the bag and put it in the fridge for at least 30 minutes to marinate. Warm up the grill over medium-high heat. Using skewers that have been soaked in water, alternate the marinated chicken, bell peppers, red onion, and pineapple on them to make a colorful presentation. Use any extra marinade from the bag or dish to brush on the kabobs. Put the kabobs on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over a few times, until the chicken is cooked all the way through and the outside has a nice char. Take the Key West Grilled Chicken Kabobs off the grill and let them rest for a few minutes. Then serve them. If you want, you can serve it hot with lime wedges and fresh cilantro on top.

Prep Time: 40 minutes

Cook Time: 12 minutes

Indulge in the goodness of raw vegan cuisine with this delicious pizza featuring a flavorful base made from red bell peppers and flax seeds. Packed with nutrients and bursting with flavor, this pizza is a perfect guilt-free treat for any occasion.

Ingredients: 1 cup red bell peppers, chopped. 1 cup flax seeds. 1/4 cup sun-dried tomatoes, soaked. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon sea salt. Toppings of your choice such as sliced tomatoes, bell peppers, olives, mushrooms, spinach.

Instructions: Chill the sun-dried tomatoes, nutritional yeast, lemon juice, dried oregano, garlic powder, and sea salt. Put them all in a food processor and blend them until the mixture is smooth. When you add the flax seeds to the mixture, pulse it a few times to make a thick dough-like consistency. Make the pizza crust by spreading the dough out into a circle on a dehydrator tray that has been lined with parchment paper or a non-stick sheet. Make sure it's spread out evenly and is about 1/4 inch thick. For 8 to 10 hours, or until the top is dry and firm, dry out the crust at 115F 46C. When the crust is done, take it out of the dehydrator and carefully place it on a different dehydrator tray. The crust should be fully dried and crispy after another 4 to 6 hours of dehydrating. Take off the nonstick sheet or parchment paper. It's time to add your favorite vegan pizza toppings to the crust once it's cooked and crispy. Cut the pizza into pieces and serve right away. Have fun with your raw vegan pizza base made of flax seeds and red pepper.

Prep Time: 20 minutes

Cook Time: 14-16

Indulge in the delightful combination of creamy vegan ice cream sandwiched between soft, chocolatey cookies. This recipe offers a perfect blend of sweetness and richness, all while being completely plant-based.

Ingredients: 1 cup coconut milk. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 teaspoons vanilla extract. 2 cups oat flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon salt. Vegan ice cream of choice such as coconut-based or almond-based. Vegan chocolate chips optional, for decoration.

Instructions: Start by heating the oven to 350F 175C. Mix the coconut milk, maple syrup, melted coconut oil, and vanilla extract in a bowl using a whisk until everything is well mixed. Then, mix in the cocoa powder, baking powder, salt, and oat flour. Mix it together until a thick batter forms. Put parchment paper on the bottom of a baking sheet. Place spoonfuls of the batter on the sheet, leaving space between them so that the batter can spread. Flatten each ball of batter with the back of a spoon to make cookie shapes. Put it in the oven for 10 to 12 minutes, or until the edges are set. Let it cool all the way down on the baking sheet after taking it out of the oven. Put a scoop of vegan ice cream on the bottom of one cookie after it has cooled down. Put the bottom side of another cookie on top to make a sandwich. You can decorate the edges of the sandwich with vegan chocolate chips if you want to. Do it again with the rest of the ice cream and cookies. After putting the sandwiches together, freeze them for at least 30 minutes so they get firm.

Prep Time: 20 minutes

Cook Time: 12 minutes

This Parmesan Garlic Crash Hot Potato Salad is a delightful twist on traditional potato salad. It combines the crispy, creamy, cheesy, and garlicky flavors of crash hot potatoes with a tangy dressing for a perfect side dish at any meal.

Ingredients: 2 lbs baby potatoes. 1/4 cup olive oil. 4 cloves garlic, minced. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons fresh parsley, chopped. 1/4 cup sour cream optional. 1/4 cup mayonnaise optional. 1 tablespoon lemon juice optional.

Instructions: Start by heating the oven up to 450F 230C. Put the baby potatoes in a big pot with salty water. Heat the water until it starts to boil. After 10 minutes, they should be just barely soft. Let them drain and cool down a bit. Put olive oil on a baking sheet and spread it out evenly. Squish each baby potato on the baking sheet gently with a fork or potato masher. They should flatten out but stay together. On top of the mashed potatoes, spread out the minced garlic and grated Parmesan cheese. Add pepper and salt to taste. The potatoes should be baked in a hot oven for twenty to twenty-five minutes, or until they are golden brown and crispy. Make the dressing while the potatoes are in the oven if you want to. Sour cream, mayonnaise, and lemon juice should all be mixed together well in a small bowl. Take the potatoes out of the oven when they're done and sprinkle them with chopped fresh parsley. Put the Parmesan Garlic Crash Hot Potatoes on a platter, and if you want, drizzle them with the dressing.

Prep Time: 15 minutes

Cook Time: 25 minutes

A flavorful and comforting chicken enchilada casserole cooked to perfection in a slow cooker, creating a delicious and effortless meal.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup diced onion. 1 cup diced bell pepper. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1/4 cup chopped fresh cilantro. 8 corn tortillas, torn into bite-sized pieces. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Put chicken dices, onion, bell pepper, black beans, corn, and torn corn tortillas in a slow cooker in that order. Add green chilies, chili powder, cumin, garlic powder, salt, and pepper to a bowl. Mix them together. Pour it over the things that are in the slow cooker. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the chicken is done and the flavors have mixed. Add chopped cilantro and shredded cheese to the top of the casserole during the last 30 minutes of cooking. Put a lid on it and let the cheese melt. Serve hot, and if you want, top with more cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes

A delicious and healthy Instant Pot Paleo Thai Carrot Soup inspired by Whole Foods. Creamy coconut milk, red curry paste, and fresh ginger create a flavorful twist on a classic carrot soup.

Ingredients: 1 lb carrots, peeled and chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 4 cups chicken or vegetable broth. 2 tbsp red curry paste. 1 tbsp ginger, grated. 1 tbsp coconut oil. Salt and pepper to taste. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Put the Instant Pot in "saut" mode and melt the coconut oil. Add the minced garlic and diced onion and saut until the garlic smells good. Add the grated ginger and red curry paste and mix well. To the pot, add chopped carrots, coconut milk, and broth. Add pepper and salt. Put the lid back on the Instant Pot, turn it on to high pressure, and 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. Pour the soup into a blender and blend it until it is smooth. Add fresh cilantro and lime wedges on top and serve hot.

Prep Time: 15 minutes

Cook Time: 8 minutes