Often Done Badly

Easy Instant Pot Apple and Pear Cider, fresh fruits, and a hint of cinnamon are used to make this tasty and healthy smoothie. It's great for a quick breakfast or a snack to cool you down.

Ingredients: 1 cup Easy Instant Pot Apple and Pear Cider chilled. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup chopped apples. 1/2 cup chopped pears. 1 teaspoon honey optional. 1/2 teaspoon ground cinnamon. Ice cubes optional. Sliced apples and pears for garnish optional.

Instructions: Add the chilled Easy Instant Pot Apple and Pear Cider, a ripe banana, Greek yogurt, chopped apples and pears, honey if using, and ground cinnamon to a blender. Blend until smooth. If you want it to be thicker, you can also put some ice cubes in the blender. Making sure all the ingredients are well mixed, blend until smooth and creamy. If you want to change how sweet or spicy the smoothie is, you can add more honey or cinnamon. If you want, you can add sliced apples and pears to the top of the smoothie after you pour it into glasses. Serve your Instant Pot Apple and Pear Cider Smoothie right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

There are a lot of healthy foods and tasty flavors in this Raw Detox Salad with Apple Miso Dressing. With fresh, raw foods, it's a great way to clean and heal your body. The apple miso dressing gives the salad a tangy-sweet taste that goes well with the avocado and vegetables, which are both crisp.

Ingredients: 4 cups mixed greens such as kale, spinach, arugula. 1 cucumber, thinly sliced. 1 cup shredded carrots. 1 bell pepper, thinly sliced. 1 avocado, diced. 1/4 cup pumpkin seeds. 1/4 cup sunflower seeds. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh parsley. 1/4 cup apple cider vinegar. 2 tablespoons miso paste. 1 tablespoon maple syrup. 1 tablespoon olive oil. 1 teaspoon grated ginger. 1 teaspoon tamari or soy sauce. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put mixed greens, carrots, bell pepper, avocado, pumpkin seeds, sunflower seeds, cilantro, and parsley in a large bowl. Put miso paste, maple syrup, olive oil, ginger, tamari or soy sauce, garlic, salt, and pepper in a small bowl. Mix them together with a whisk. 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. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Coconut Flour Conversion Chart is a versatile ingredient mix that can be used in various Paleo recipes. It provides a grain-free alternative to regular flour, making it suitable for those following a Paleo diet.

Ingredients: 1 cup of coconut flour. 1 cup of almond flour. 1/4 cup of tapioca flour. 1/4 cup of arrowroot flour.

Instructions: In a bowl, mix together all of the flours. For Paleo recipes, use this blend in place of regular all-purpose flour at a ratio of 1:1.

Prep Time: 5 minutes

Cook Time: 0 minutes

A delicious and healthy keto-friendly salad with soft scallops, nutty buckwheat, and a tangy orange dressing.

Ingredients: 1 cup buckwheat groats, cooked. 1 lb scallops, cleaned. 2 cups mixed salad greens. 1 orange, juiced and zested. 2 tbsp olive oil. 1 tsp Dijon mustard. Salt and pepper to taste.

Instructions: Put cooked buckwheat groats and mixed salad greens in a bowl. Orange juice, orange zest, olive oil, Dijon mustard, salt, and pepper should all be mixed together in a separate bowl. This is how the dressing is made. Set the pan on medium-high heat. Next, add the scallops. Cook them for two to three minutes on each side, until they are golden brown and done. You can put cooked scallops on top of the buckwheat and salad greens. Put the orange dressing on top of the salad. Gently toss to mix, and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in this rich and creamy Paleo-friendly fudge made with only four simple ingredients. The combination of coconut oil, dark chocolate, and natural sweeteners creates a decadent treat that satisfies your sweet cravings without any guilt.

Ingredients: 1 cup coconut oil. 1/2 cup dark chocolate chips Paleo-friendly. 1/4 cup raw honey or maple syrup. 1/4 cup unsweetened shredded coconut flakes.

Instructions: In a small saucepan, melt coconut oil over low heat. Once melted, stir in dark chocolate chips until completely melted and smooth. Remove from heat and stir in raw honey or maple syrup until well combined. Line a small baking dish with parchment paper. Pour the mixture into the dish and spread it out evenly. Sprinkle shredded coconut flakes on top of the mixture. Place the dish in the refrigerator and let it set for at least 2 hours or until firm. Once set, cut the fudge into squares and serve. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

This Arugula and Prosciutto Pizza is a perfect blend of flavors and textures. The peppery arugula, salty prosciutto, and cheesy goodness create a mouthwatering combination that will satisfy your pizza cravings.

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. 1 cup fresh arugula. 4-6 slices of prosciutto. 1/4 cup grated Parmesan cheese. 1/4 teaspoon red pepper flakes. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a baking sheet or pizza stone. Evenly spread the pizza sauce over the dough, leaving a little space around the edges. Spread the shredded mozzarella cheese out over the sauce so that it covers it all. After the oven is hot, bake the pizza for 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Put the fresh arugula in a bowl and season it with salt and pepper. While the pizza is baking, toast the bread. As soon as you take the pizza out of the oven, put the arugula mixture on top of it. Cut the prosciutto into small pieces and spread them out on top of the arugula. Grate the Parmesan cheese and add the red pepper flakes on top. Cut your tasty Arugula and Prosciutto Pizza into pieces and serve them.

Prep Time: 15 minutes

Cook Time: 12 minutes

The spicy and creamy flavors in these Slow Cooker Buffalo Chicken Sliders go really well together. The soft chicken is cooked in buffalo wing sauce and put on slider buns with fresh vegetables and avocado ranch dressing that is thick and creamy. It's a tasty starter or main dish that will please everyone.

Ingredients: 2 pounds boneless, skinless chicken breasts. 1 cup buffalo wing sauce. 1/2 cup chicken broth. 1/4 cup ranch dressing. 2 ripe avocados. 1/4 cup sour cream. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Slider buns. Lettuce leaves. Tomato slices. Red onion slices.

Instructions: Cook the chicken breasts on low for a long time. Put the buffalo wing sauce and chicken broth in a bowl and mix them together. Add the mix to the slow cooker with the chicken. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the chicken is soft and can be shred with a fork. Be sure to make the avocado ranch dressing while the chicken is cooking. Add the sour cream, mayonnaise, lemon juice, garlic powder, onion powder, salt, and pepper to the ripe avocados. Blend or process the ingredients together. Mix until it's smooth. Make the seasonings taste better. Use two forks to shred the chicken when it's done. Put the chicken back in the slow cooker and add the buffalo sauce. Stir the chicken to coat it. Put a scoop of buffalo chicken on the bottom half of a slider bun to put them together. Add a leaf of lettuce, a tomato slice, and a few red onion slices on top. Add avocado ranch dressing and then put the top half of the bun on top. Put extra buffalo sauce and avocado ranch dressing on the side so that people can dip the sliders in them. Enjoy your tasty Avocado Ranch Dressing on Slow Cooker Buffalo Chicken Sliders!

Prep Time: 20 minutes

Cook Time: 6-8

This sweet and sour chicken in the slow cooker is a tasty and simple meal that's great for busy weeknights. While the chicken, bell peppers, onions, and pineapple chunks cook in the sour and sweet sauce, the chicken gets tender and flavorful.

Ingredients: 4 boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup pineapple chunks, drained. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 1 cup sweet and sour sauce. 1/4 cup soy sauce. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon cornstarch. 2 tablespoons water. Salt and pepper to taste.

Instructions: In a slow cooker, combine chicken, pineapple chunks, bell peppers, onion, sweet and sour sauce, soy sauce, garlic, and ginger. Season with salt and pepper. Cover and cook on low for 4-5 hours or until chicken is cooked through and vegetables are tender. In a small bowl, mix cornstarch and water to make a slurry. Stir the slurry into the slow cooker, mixing well to combine. Cover and cook on high for an additional 15-20 minutes or until the sauce has thickened. Serve hot over cooked rice or noodles.

Prep Time: 15 minutes

Cook Time: 300 minutes

This vegan, paleo, and Whole30-friendly recipe features roasted carrots paired with a creamy cashew cheese sauce. It's a delicious and nutritious dish that satisfies both taste and dietary preferences.

Ingredients: 1 lb carrots, peeled and sliced into sticks. 2 tbsp olive oil. Salt and pepper to taste. 1 cup raw cashews, soaked in water for 4 hours or overnight. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1 tbsp lemon juice. 1/2 cup water, or as needed. Chopped fresh parsley, for garnish.

Instructions: Set oven temperature to 400F 200C. Toss carrots with olive oil, salt, and pepper on a baking sheet. Carrots should be roasted for 20 to 25 minutes, or until they are tender, turning them halfway through. Soak the cashews, add the water, lemon juice, nutritional yeast, and garlic to a blender. Add extra water as necessary to achieve the desired consistency after blending until smooth. After roasting, drizzle cashew cheese sauce over carrots before serving. Before serving, sprinkle some freshly chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious and easy-to-make cookies recipe perfect for creating edible gifts in jars. Layered with chocolate chips and nuts, these cookies are a delightful treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1/2 cup chocolate chips. 1/2 cup chopped nuts e.g., walnuts or pecans. 1 quart-sized mason jar.

Instructions: In a bowl, whisk together the flour, baking soda, and salt. In the quart-sized mason jar, layer the ingredients in the following order: granulated sugar, brown sugar, flour mixture, chocolate chips, chopped nuts. Seal the jar tightly. Write or attach a label with the following instructions: 'Preheat oven to 350F 175C. Empty the contents of this jar into a mixing bowl and stir to combine. In a separate bowl, beat 1/2 cup of softened butter, 1 beaten egg, and 1 teaspoon of vanilla extract. Mix in the dry ingredients until well combined. Drop spoonfuls of dough onto a baking sheet. Bake for 10-12 minutes or until the edges are golden. Allow to cool on a wire rack before enjoying.' These cookies can be a delightful homemade gift!

Prep Time: 15 minutes

Cook Time: 12 minutes

A filling and tasty salad with spicy chicken, fresh vegetables, and a peanut butter dressing. Just right for a quick and healthy meal.

Ingredients: 2 cups cooked chicken breast, diced. 2 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red bell pepper, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro leaves. 1/4 cup roasted peanuts, chopped. 1/4 cup peanut butter. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon sriracha sauce. 1 clove garlic, minced. 2 tablespoons water. Salt and pepper to taste.

Instructions: Put the chopped peanuts, mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro leaves in a large bowl. Put peanut butter, soy sauce, rice vinegar, honey, sriracha sauce, minced garlic, and water in a different bowl. Use a whisk to mix the ingredients well. If the dressing is too thick, you can thin it out by adding more water. Add salt and pepper to taste to the diced chicken breast. Add a few tablespoons of the peanut dressing and toss the chicken with it until it is well covered. Add the chicken that has been dressed to the salad and mix it all together gently. Spread the salad out on plates, drizzle with more peanut dressing, and top with extra chopped peanuts and cilantro leaves. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

These tofu and pineapple skewers with a vegan sriracha glaze are ideal for quick meal preparation. Sweet caramelized pineapple and spicy sriracha-marinated tofu combine to create a delectable explosion of flavor. They work well for weeknight dinners on the run or for picnics and BBQs.

Ingredients: 1 block firm tofu, pressed and cubed. 1 cup pineapple chunks. 2 tablespoons sriracha sauce. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, combine the olive oil, sriracha sauce, soy sauce, maple syrup, onion powder, garlic powder, salt, and pepper in a bowl. Coat the cubed tofu thoroughly with the marinade after adding it. For optimal flavor, marinate for at least thirty minutes or overnight. Grill at a medium-high temperature. Tofu and pineapple chunks that have been marinated are alternately threaded onto soaked skewers. Grill the skewers for 8 to 10 minutes, rotating them once or twice, or until the pineapple caramelizes and the tofu turns golden brown. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 10 minutes

Achieve fluffy and perfectly cooked jasmine rice every time with this pressure cooker recipe. Say goodbye to mushy rice!

Ingredients: 2 cups jasmine rice. 2 1/2 cups water. 1 tablespoon vegetable oil. 1/2 teaspoon salt.

Instructions: Rinse the jasmine rice under cold water until the water runs clear. In the pressure cooker, combine the rinsed rice, water, vegetable oil, and salt. Close and lock the lid of the pressure cooker. Set the valve to the sealing position. Cook on high pressure for 3 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes. Carefully release any remaining pressure, and open the lid. Fluff the rice with a fork, and let it sit uncovered for a few minutes to dry out slightly. Serve the perfect jasmine rice and enjoy!

Prep Time: 5 minutes

Cook Time: 15 minutes

These heart cookies are perfect for sharing the love on special occasions like Valentine's Day or anniversaries. They are buttery, delicious, and visually appealing with the two-tone effect. Make a batch and share them with your loved ones!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. teaspoon salt. Red food coloring gel.

Instructions: Put the softened butter and sugar in a large bowl and mix them together until they are light and fluffy. Mix the egg and vanilla extract into the flour mixture and beat it well. Slowly add the salt and flour to the wet ingredients and mix them together until a dough forms. Add red food coloring gel to one half of the dough after cutting it in half. Roll the dough out until the color is spread out evenly. Put the dough in the fridge for at least an hour after cutting it in half. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out the red and plain dough until it's about 1/4 inch thick. Use cookie cutters in the shape of hearts to make cookies from both colors of dough. Don't put them all on the baking sheet at once; leave a little space between each heart-shaped cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. If you want, you can decorate the cookies with icing or sprinkles after they are completely cool.

Prep Time: 20 minutes

Cook Time: 10 minutes

Annie's Homegrown Goddess Hummus Dip is a delightful blend of creamy hummus with Mediterranean-inspired flavors. Fresh herbs, olives, and feta cheese optional add a burst of flavor to this delicious dip. Perfect for parties or as a healthy snack.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped fresh cilantro. 1 tablespoon chopped fresh dill. 1 tablespoon chopped fresh mint. 1/4 cup Kalamata olives, pitted and chopped. 1/4 cup crumbled feta cheese optional. 1/4 cup diced cucumber. 1/4 cup diced tomato. 1/4 cup diced red onion.

Instructions: In a food processor, combine the chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, paprika, salt, and pepper. Blend until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. Add the chopped fresh herbs parsley, cilantro, dill, and mint to the hummus mixture and pulse until they are well incorporated. Transfer the hummus to a serving bowl and top with chopped Kalamata olives, crumbled feta cheese if desired, diced cucumber, diced tomato, and diced red onion. Garnish with a drizzle of olive oil and a sprinkle of paprika. Serve with pita bread, crackers, or fresh vegetable sticks for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in a wholesome weeknight dinner with this creamy pumpkin spaghetti paired with garlic kale. The creamy sauce, made with almond milk and nutritional yeast, coats the whole wheat spaghetti perfectly, while the tender pumpkin and kale add a nutritious twist to the dish. Quick, easy, and bursting with flavors, this recipe is sure to become a favorite for busy weeknights.

Ingredients: 8 oz whole wheat spaghetti. 2 cups diced pumpkin or butternut squash. 2 cups chopped kale. 2 cloves garlic, minced. 1/4 cup vegetable broth. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. Salt and pepper to taste. Optional: crushed red pepper flakes for added heat.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. Cut up some pumpkin or butternut squash and add it to the pan. Cook until soft, stirring every now and then, for about 8 to 10 minutes. When the pumpkin is soft, add the vegetable broth and chopped kale to the pan. Cover and cook for three to five minutes, or until the kale is soft. Turn down the heat. Add the nutritional yeast and almond milk and mix well. Add pepper and salt to taste. When the spaghetti is done, add it to the pan and toss it around so that the creamy pumpkin sauce covers it all. If you want it hotter, you can top it with crushed red pepper flakes. Have fun with your garlic kale and creamy pumpkin spaghetti!

Prep Time: 15 minutes

Cook Time: 20 minutes

These pan roasted potatoes are crispy on the outside, tender on the inside, and bursting with flavor from garlic and thyme. They make a perfect side dish for any meal.

Ingredients: 1 lb baby potatoes, halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Warm the oven up to 425F 220C. Place the cut potatoes in a bowl and add the olive oil, minced garlic, dried thyme, salt, and pepper. Toss the potatoes until they are well covered. Put the potatoes on a baking sheet in a single layer. After the oven is hot, roast the potatoes for 25 to 30 minutes, flipping them over halfway through, until the outside is golden brown and crispy and the inside is soft. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes