Dave Strider 123

Tasty Quinoa Kale Salad with Pistachios Ready in minutes, packed with protein, and bursting with flavor.

Exquisite Italian selection of Gorgonzola, Taleggio, Parmigiano Reggiano, and Pecorino Toscano in this Composizione Formaggi recipe.

This lentil curry is vegan and full of flavor. It's a great way to prepare meals ahead of time for the week. It's hearty, filling, and smells great thanks to the spices.

Ingredients: 1 cup lentils. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz coconut milk. 2 cups vegetable broth. 2 tbsp curry powder. 1 tsp turmeric. 1 tsp cumin. 1 tsp paprika. Salt and pepper, to taste. 2 tbsp olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the bell pepper, onion, and garlic. Cook until it gets soft. Add the curry powder, turmeric, cumin, paprika, and lentils and mix them in. Do this for two minutes. Add the vegetable broth and coconut milk. Turn the heat down to low and cook for 20 to 25 minutes, until the lentils are soft. Add pepper and salt. Hot rice or quinoa should go with it.

Prep Time: 10 minutes

Cook Time: 25 minutes

Homemade vanilla ice cream with a crunchy buckwheat caramel topping makes for an excellent dessert.

Enjoy bright orange flavor year-round with this homemade jam, perfect for toast or baking.

Strawberries and bananas in this creamy smoothie make it taste great. This is a great healthy snack or breakfast food.

Ingredients: 1 cup frozen strawberries. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey or maple syrup optional. Ice cubes optional.

Instructions: Add all ingredients to a blender. Blend until smooth and creamy. If desired, add ice cubes for a colder consistency. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Beat the heat with this indulgent no-churn S'mores ice cream recipe guaranteed to satisfy your sweet tooth and cool you down on a hot summer day.

For a tasty gluten-free dessert, try these Healthy Lemon Cheesecake Bars. The crust is made of almond flour, which is nutty, and the filling is made of cashews and lemon cheesecake. For a healthier twist, maple syrup is used to sweeten it. Great for satisfying your sweet tooth without giving up taste or nutrition!

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 teaspoon salt. 1 cup cashews, soaked for at least 4 hours. 1/2 cup coconut cream. 1/4 cup lemon juice. 1/4 cup maple syrup. 1 teaspoon vanilla extract. Zest of 1 lemon.

Instructions: Preheat oven to 350F 175C. Line an 8x8 inch baking dish with parchment paper. In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt until combined. Press the mixture into the bottom of the prepared baking dish to form the crust. Bake for 10-12 minutes, then set aside to cool. In a blender, combine soaked cashews, coconut cream, lemon juice, maple syrup, vanilla extract, and lemon zest. Blend until smooth and creamy. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set. Once set, slice into bars and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This vegan version of the traditional Vietnamese pho soup is bursting with flavor and texture. Aromatic spices and soy sauce flavor the broth, and the rice noodles are tender and chewy. This soup, topped with fresh herbs and sprouts, is a filling and healthy meal that comes together quickly.

Instructions: Combine the vegetable broth, garlic, ginger, onion, cinnamon stick, coriander seeds, fennel seeds, and star anise in a large pot. Bring to a boil over high heat, then reduce to medium-low and continue to cook for 30 minutes. Remove the cinnamon stick and star anise from the pot. Stir in the soy sauce and rice vinegar until well combined. Cook the rice noodles as directed on the package. Distribute the noodles among 4-6 bowls. Pour the boiling broth over the noodles. Mung bean sprouts, cilantro, green onions, and a lime wedge garnish each bowl. Serve right away.

A comforting and hearty casserole made in the slow cooker with ground beef, pasta, tomato sauce, and cheese. Perfect for busy days when you need a delicious meal ready by dinner time.

Ingredients: 1 lb ground beef. 1 small onion, chopped. 1 can 15 oz tomato sauce. 1 can 10.75 oz condensed cream of mushroom soup. 1/4 cup water. 1 teaspoon garlic powder. 1 teaspoon Italian seasoning. Salt and pepper to taste. 8 oz bowtie pasta, uncooked. 2 cups shredded mozzarella cheese.

Instructions: In a skillet, cook ground beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, cream of mushroom soup, water, garlic powder, Italian seasoning, salt, and pepper. In a greased slow cooker, layer half of the meat mixture, followed by half of the uncooked pasta, and then half of the shredded mozzarella cheese. Repeat layers. Cover and cook on low for 4-5 hours or until pasta is tender. Sprinkle with additional cheese if desired before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

This creamy chicken and mushroom dish in white wine sauce is a luxurious and elegant meal perfect for special occasions or a cozy dinner at home. The combination of tender chicken, earthy mushrooms, and a rich creamy sauce with a hint of white wine creates a delightful flavor that will impress your taste buds.

Ingredients: 4 chicken breasts, boneless and skinless. 200g mushrooms, sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup white wine. 2 tablespoons butter. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. Before you add the chicken breasts, make sure both sides are golden brown. This should take about 5 to 6 minutes per side. Take it out of the pan and set it aside. Over medium heat, melt the butter in the same pan. Add mushrooms that have been sliced and minced garlic. Saut until the mushrooms are soft and golden brown. Add the white wine and let it cook down for two to three minutes. Add the heavy cream and raise the heat to a low level. Spread the sauce over the chicken breasts and put them back in the pan. Cook for another 5 to 7 minutes, or until the chicken is fully cooked. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

These salmon cakes are a quick and easy way to enjoy the rich flavor of salmon. They're crispy on the outside, tender on the inside, and served with a creamy Greek-style yogurt topping. Perfect for a quick weeknight dinner or a tasty appetizer!

Ingredients: 2 cans 14 ounces each canned salmon, drained and flaked. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1/4 cup Greek-style yogurt. 1 egg. 1 teaspoon Dijon mustard. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil for frying.

Instructions: In a mixing bowl, combine the drained and flaked canned salmon, breadcrumbs, chopped onion, chopped parsley, minced garlic, Greek-style yogurt, egg, Dijon mustard, salt, and black pepper. Mix well until all ingredients are thoroughly combined. Form the mixture into patties, about 2-3 inches in diameter, and place them on a plate or tray. Heat the olive oil in a large skillet over medium-high heat. Carefully place the salmon patties into the hot skillet and cook for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove the salmon cakes from the skillet and drain on paper towels to remove any excess oil. Serve the salmon cakes hot, garnished with a dollop of Greek-style yogurt and additional chopped parsley, if desired. Enjoy your simple and delicious salmon cakes with creamy Greek-style yogurt!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Silken Tofu with Korean Soy Sauce is a quick and simple dish that is ideal for a light lunch or as a dinner side dish. Tofu's creamy texture complements the savory and slightly sweet flavor of Korean soy sauce, while sesame oil adds a nutty finish. For a burst of freshness, top with a sprinkle of scallions.

Instructions: Remove the silken tofu from the package and squeeze out any excess water. Tofu should be cut into bite-sized cubes. Combine the Korean soy sauce and sesame oil in a small bowl. Toss the tofu cubes gently in the sauce to coat. Before serving, top with chopped scallions.

Indulge in the ultimate chocolate lover's dream with these Soft Batch Double Chocolate Fudge Cookies. They're rich, chewy, and loaded with both semisweet and white chocolate chips for a double dose of chocolatey goodness. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 and 1/4 cups granulated sugar. 2 large eggs. 1/2 cup unsweetened cocoa powder. 2 and 1/4 cups all-purpose flour. 1/4 cup cornstarch. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips. 1/2 cup white chocolate chips. 1/2 cup chopped walnuts or pecans optional.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. In a separate bowl, whisk together the cocoa powder, all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips, white chocolate chips, and chopped nuts if using. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your Soft Batch Double Chocolate Fudge Cookies with a glass of milk!

Prep Time: 20 minutes

Cook Time: 10-12

These little gingerbread cakes are great for the holidays. They don't have any grains and are vegan, so they can be eaten by people with a wide range of dietary needs. They are too good to resist because they taste so good with the warm spices and rich molasses.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup molasses. 1/4 cup coconut oil, melted. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon baking soda. Pinch of salt. 1/2 cup non-dairy milk. 1 teaspoon apple cider vinegar. 1 teaspoon vanilla extract. Vegan frosting and decorations of choice.

Instructions: Warm the oven up to 350F 175C and grease two mini cake pans. Put ginger, cinnamon, cloves, baking soda, salt, and coconut flour in a large bowl. Mix them together. Butter the coconut oil and mix in the maple syrup, molasses, nondairy milk, apple cider vinegar, and vanilla extract. Add the dry and wet ingredients together and mix them well. Fill up each mini cake pan about halfway with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Before taking the cakes out of the pans, let them cool completely. After the cake is cool, use vegan frosting and your favorite Christmas decorations to decorate it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Delightful Chocolate Chip Pecan Blondies - a perfect blend of rich chocolate and nutty goodness.

This vegan tofu salad is a light and flavorful way to get your protein fix. Tofu, bean sprouts, and vegetables combine to make a filling and nutritious meal. The dressing, which is made with rice vinegar, soy sauce, agave nectar, ginger, and garlic, gives the salad a tangy and slightly sweet flavor. Toasted sesame seeds add a nice crunch to the dish.

Instructions: Set aside the tofu, which has been cut into bite-sized cubes. To make the dressing, whisk together the rice vinegar, soy sauce, agave nectar, grated ginger, and minced garlic in a small bowl. Tofu, bean sprouts, shredded carrots, sliced cucumber, chopped cilantro, and chopped scallions should all be combined in a large mixing bowl. Toss the salad with the dressing to coat evenly. Toss the toasted sesame seeds on top of the salad. Serve and have fun.