Davud Ernst

Enjoy the classic taste of homemade waffles for breakfast or brunch. These waffles are crispy on the outside and fluffy on the inside, making them a perfect canvas for your favorite toppings.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: Follow the directions that came with your waffle iron to get it hot. Put the flour, sugar, baking powder, and salt in a large bowl and mix them together. Separate the eggs into a different bowl. Add the milk, vegetable oil, and vanilla extract, and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Spray cooking spray or a little vegetable oil on the waffle iron to make it smooth. Pour the waffle batter onto the waffle iron that has already been heated. Use the amount that comes with your waffle iron. Put the lid back on and cook the waffles until they are crisp and golden brown. With care, take the waffles out of the iron and serve them right away with your favorite toppings, like whipped cream, maple syrup, or fresh berries.

Prep Time: 15 minutes

Cook Time: 5 minutes

These Keto Air Fryer Chicken Tenders are tasty, crispy, and great for people on a low-carb diet. They are covered in a tasty mixture of almond flour and Parmesan cheese, and then they are air-fried until they are golden.

Ingredients: 1 lb chicken tenders. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 2 eggs, beaten.

Instructions: Get the air fryer ready by heating it up to 400F 200C. Put almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper in a shallow dish. Mix them together. First, coat each chicken tender evenly with the beaten eggs. Then, coat each one again with the almond flour mixture. Make sure there is enough room in the air fryer basket for the chicken tenders that have been coated. The chicken should be air-fried for 10 to 12 minutes, flipping it over once, until it is golden brown and fully cooked. Serve hot with the sauce of your choice.

Prep Time: 10 minutes

Cook Time: 12 minutes

These Blackened Salmon Tacos with Smashed Avocado are a gluten-free delight. The combination of spicy blackened salmon and creamy avocado salsa creates a burst of flavors in every bite. Perfect for a quick and delicious weeknight dinner!

Ingredients: 4 salmon fillets. 2 tablespoons blackened seasoning. 2 ripe avocados. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup chopped cilantro. 1 lime, juiced. Salt and pepper to taste. 8 gluten-free corn tortillas. 1 tablespoon olive oil. Optional toppings: shredded lettuce, sliced jalapeos, dairy-free sour cream.

Instructions: Preheat your grill or a grill pan to medium-high heat. Rub the salmon fillets with blackened seasoning, ensuring they are evenly coated. In a bowl, mash the ripe avocados with a fork until smooth. Add diced red onion, diced tomatoes, chopped cilantro, lime juice, and salt and pepper to taste to the mashed avocado. Mix well to create the avocado salsa. Grill the salmon fillets for 3-4 minutes per side or until they are cooked to your preferred level of doneness. While the salmon is grilling, warm the gluten-free corn tortillas in a dry skillet or microwave them for 20-30 seconds. Once the salmon is cooked, remove it from the grill and let it rest for a minute. Heat olive oil in a pan and briefly heat the tortillas on each side to enhance their flavor and texture. To assemble the tacos, place a spoonful of the avocado salsa on each tortilla, top it with a grilled salmon fillet, and add your choice of optional toppings. Serve the blackened salmon tacos with smashed avocado immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the rich and savory tastes of a Blue Cheese Burger. Together, the juicy beef patties and the creamy, tangy blue cheese make this burger a delicious treat for anyone who loves burgers.

Ingredients: 1 lb ground beef. 4 burger buns. 4 oz blue cheese crumbles. 1/4 cup mayonnaise. 1/4 cup ketchup. 1/4 cup diced red onion. 1 tomato, sliced. 4 lettuce leaves. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Shape the ground beef into 4 burger patties that are all the same size. Add pepper and salt. Put the patties on the grill and cook them for four to five minutes on each side for medium-rare or longer if you like them more done. Add crumbled blue cheese to the top of each patty in the last minute of cooking and let them melt a bit. In a small bowl, mix mayonnaise, ketchup, and diced red onion to make a sauce while the burgers are cooking. On the grill, toast the burger buns until they get a little brown. Start by putting a lettuce leaf on the bottom bun. Then add a burger patty with blue cheese that has melted on top, followed by a tomato slice and a dollop of sauce. Put the other half of the bun on top and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

A delightful winter salad featuring the season's best produce, with a perfect balance of flavors and textures. The sweetness of roasted butternut squash, the tartness of pomegranate seeds, and the creaminess of feta cheese make this salad a winter favorite.

Ingredients: 4 cups mixed greens. 1 cup roasted butternut squash, cubed. 1/2 cup pomegranate seeds. 1/2 cup crumbled feta cheese. 1/4 cup chopped pecans. 1/4 cup red onion, thinly sliced. 1/4 cup balsamic vinaigrette dressing.

Instructions: Start by heating the oven to 400F 200C. Add some olive oil, salt, and pepper to the cubes of butternut squash and toss them around. They should be roasted in a hot oven for 20 to 25 minutes, or until they are soft and slightly caramelized. Wait for them to cool down. Place mixed greens, roasted butternut squash, pomegranate seeds, crumbled feta cheese, chopped pecans, and thin slices of red onion in a large salad bowl. Spread the balsamic vinaigrette dressing on top of the salad. Toss the ingredients together gently until they are well mixed. Serve your winter harvest salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 25 minutes

A creamy and flavorful vegan dip combining the spicy kick of jalapeno poppers with the rich taste of Havarti cheese, but entirely plant-based and gluten-free.

Ingredients: 1 cup raw cashews, soaked overnight. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1/2 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon smoked paprika. 1/4 teaspoon salt. 1/4 cup pickled jalapenos, diced. 1/4 cup diced red bell pepper. 1/4 cup diced green onions. 1/4 cup diced fresh parsley. 1/4 cup diced sun-dried tomatoes soaked in warm water for 10 minutes and drained. 1/4 cup diced black olives. 1/4 cup diced pickles. 1/4 cup diced marinated artichoke hearts. 1 tablespoon chopped fresh dill. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh cilantro. 1 tablespoon chopped fresh basil.

Instructions: In a food processor, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, and salt. Blend until smooth and creamy. Transfer the cashew mixture to a mixing bowl. Fold in the diced jalapenos, red bell pepper, green onions, parsley, sun-dried tomatoes, black olives, pickles, marinated artichoke hearts, dill, chives, cilantro, and basil until well combined. Refrigerate the dip for at least 30 minutes before serving to allow flavors to meld. Serve with gluten-free crackers or fresh veggies for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

With this simple recipe, you can indulge in the delicate and delightful world of macarons. These elegant treats will impress at any event or satisfy your sweet tooth.

Ingredients: 180g almond flour. 220g powdered sugar. 100g egg whites. 1/4 tsp cream of tartar. 40g granulated sugar. 1 tsp vanilla extract. Food coloring optional. Filling of your choice e.g., ganache, buttercream.

Instructions: Add the powdered sugar and almond flour and mix them together. Then set them aside. Whisk egg whites in a bowl until they get foamy, then add cream of tartar. As you keep whisking, slowly add the granulated sugar until stiff, glossy peaks form. Carefully fold in the almond flour mixture that has been sifted until it is all mixed in. You can change the color by adding a few drops of food coloring and vanilla extract. Put the mixture in a bag with a round tip for piping. On a baking sheet lined with parchment paper, pipe small, even circles. To get rid of air bubbles, lightly tap the baking sheet on the counter. After you pipe the macarons, let them sit for about 30 minutes so that a skin can form on top. Prepare the oven by heating it up to 300F 150C. Turn the tray around halfway through the 15 to 18-minute baking time for the macarons. Let them cool all the way on the baking sheet after they're done. Carefully take the macarons off of the baking sheet. Put macaron shells of the same size together to put them together. Put the filling you want on one shell and then put the other one between them. To spread the filling out evenly, gently twist the shells together. Do this for all of the macarons, and then put them in the fridge for 24 hours to get the best taste and texture. Serve these tasty macarons and enjoy them!

Prep Time: 45 minutes

Cook Time: 18 minutes

These slow cooker chicken fajitas are a delicious and easy clean eating meal. With simple ingredients and minimal prep, you can enjoy flavorful fajitas without spending hours in the kitchen. Perfect for busy weeknights!

Ingredients: 1.5 lbs boneless, skinless chicken breasts, sliced. 1 onion, sliced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 yellow bell pepper, sliced. 3 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup fresh lime juice. Tortillas, for serving. Optional toppings: shredded cheese, salsa, sour cream, avocado.

Instructions: In a slow cooker, combine sliced chicken, onion, bell peppers, and minced garlic. In a small bowl, mix chili powder, cumin, paprika, oregano, salt, and black pepper. Sprinkle over the chicken and vegetables. Pour lime juice over the top. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Serve chicken fajita mixture in tortillas with desired toppings.

Prep Time: 15 minutes

Cook Time: 240 minutes

These flourless peanut butter chocolate chip cookies are a delicious gluten-free treat that's easy to make. The combination of creamy peanut butter and rich chocolate chips creates a perfect balance of flavors.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put peanut butter, white sugar, and brown sugar in a bowl and mix them together until they are well mixed. Mix in the egg and vanilla extract, then stir it in until it's smooth. Add the salt and baking soda to the mixture and mix it in until it's all mixed in. The chocolate chips should be carefully mixed in. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. Make a crisscross pattern in each cookie by gently pressing it down with a fork. After the oven is hot, bake 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 before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

With this paleo-friendly version, you can satisfy your craving for Bulletproof Coffee right away. Full of good fats and optional collagen for added benefit, it's the ideal way to start the day!

Ingredients: 1 cup of brewed organic coffee. 1 tablespoon of grass-fed ghee. 1 tablespoon of organic coconut oil. 1 teaspoon of cacao powder. 1 pinch of Himalayan pink salt. Optional: 1-2 tablespoons of collagen peptides.

Instructions: Pour yourself a cup of your preferred organic coffee. Blend the organic coconut oil and grass-fed ghee in a blender while the coffee is still hot. Add the hot coffee to the blender along with the coconut oil and ghee. To the blender, add the optional collagen peptides, Himalayan pink salt, and cacao powder. Everything should be blended on high for 20 to 30 seconds to get a creamy, frothy consistency. Transfer the Paleo Bulletproof Coffee to your preferred cup and savor it!

Prep Time: 5 minutes

Cook Time: 5 minutes

This mouthwatering burger with crispy bacon, creamy avocado, and tangy Russian dressing will make your burger experience better. All of the flavors come together in one bite!

Ingredients: 1 lb ground beef. 4 burger buns. 8 slices of bacon. 1 avocado, sliced. 1/2 cup Russian dressing. 4 lettuce leaves. 4 slices of tomato. 4 slices of red onion. 4 slices of Swiss cheese. Salt and pepper to taste.

Instructions: Warm up your grill or pan on the stove by setting it on medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to each patty. Cook the bacon until it's crispy on a grill or in a pan. Take it off and let it dry on paper towels. Grill the burger patties until they're done the way you like them. For medium-rare, they usually need three to four minutes on each side. Put a slice of Swiss cheese on top of each patty in the last minute of cooking and let it melt. Toast the burger buns a little on the grill or in a toaster while the burgers are cooking. Spread Russian dressing on the bottom half of each bun before putting the burgers together. Put a lettuce leaf on top of the dressing, then a burger patty with cheese that has melted on top of that. Put two pieces of crispy bacon on top of the patty. Then add tomato, red onion, and avocado slices. Place the other half of the toasted bun on top and use a toothpick to hold it in place if needed. Feel free to eat the Bacon Avocado Burger with Russian Dressing right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

A refreshing and fruity punch combining the flavors of sweet strawberries, crisp cucumber, and tangy lemonade, perfect for warm weather gatherings.

Ingredients: 1 cup strawberries, sliced. 1 cucumber, thinly sliced. 1 cup lemon juice. 1/2 cup sugar. 4 cups water. Ice cubes. Fresh mint leaves for garnish.

Instructions: In a blender, combine strawberries, cucumber slices, lemon juice, sugar, and water. Blend until smooth. Strain the mixture through a fine mesh sieve into a pitcher. Chill the lemonade in the refrigerator for at least 30 minutes. To serve, fill glasses with ice cubes and pour the chilled lemonade over the ice. Garnish with fresh mint leaves and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A healthy and refreshing carrot salad with quinoa that is high in protein and a tasty cilantro-almond dressing. It's great for a light lunch or as a side dish with any meal. It's vegan and gluten-free.

Ingredients: 2 cups cooked quinoa, cooled. 3 cups shredded carrots. 1/2 cup sliced almonds. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons almond butter. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked quinoa, shredded carrots, sliced almonds, and chopped cilantro. In a small bowl, whisk together the olive oil, almond butter, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the dressing. Pour the dressing over the quinoa mixture and toss until well combined. Serve immediately or refrigerate for a couple of hours to allow flavors to meld. Garnish with additional cilantro and almonds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

This is a traditional California Cobb Salad with a zesty balsamic vinaigrette dressing on top. It has fresh greens, tender chicken, creamy avocado, and savory bacon. Great for a healthy meal that fills you up.

Ingredients: 2 cups chopped romaine lettuce. 1/2 cup diced cooked chicken breast. 1/4 cup diced tomatoes. 1/4 cup diced avocado. 2 tablespoons crumbled blue cheese. 2 tablespoons diced crispy bacon. 2 hard-boiled eggs, sliced. 1/4 cup diced cucumber. 1/4 cup diced red onion. 2 tablespoons chopped fresh cilantro. 1/4 cup balsamic vinaigrette dressing.

Instructions: In a large salad bowl, layer the chopped romaine lettuce as the base. Arrange the diced chicken breast, diced tomatoes, diced avocado, crumbled blue cheese, diced crispy bacon, and sliced hard-boiled eggs in rows on top of the lettuce. Sprinkle the diced cucumber, diced red onion, and chopped fresh cilantro over the salad. Drizzle the balsamic vinaigrette dressing evenly over the top of the salad. Toss the salad gently just before serving to ensure all ingredients are well combined. Serve the California Cobb Salad immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the richness of a Monte Cristo Grilled Cheese Sandwich, a great take on the traditional grilled cheese. Thin slices of ham, turkey, Swiss cheese, and cheddar cheese are layered between thick slices of bread in this recipe. The sandwiches are dipped in an egg mix, grilled until they're done, and then powdered sugar is sprinkled on top. For a savory-sweet taste, serve with raspberry jam.

Ingredients: 8 slices thick-cut bread. 1/2 lb thinly sliced ham. 1/2 lb thinly sliced turkey. 8 slices Swiss cheese. 4 slices cheddar cheese. 4 large eggs. 1/2 cup milk. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon ground nutmeg. 3 tablespoons unsalted butter. Powdered sugar for dusting. Raspberry jam for dipping.

Instructions: On four pieces of bread, put ham, turkey, and Swiss cheese. Add the last few slices of bread on top to make sandwiches. A shallow dish is all you need to make the egg mixture. Whisk together the eggs, milk, salt, black pepper, and ground nutmeg. Cover both sides of each sandwich with the egg mixture. Melt the butter in a pan over medium-low heat. For every sandwich, cook it for three to four minutes on each side, or until it's golden brown and the cheese melts. Take them out of the pan and give them a minute to rest. Put powdered sugar on top of each Monte Cristo Grilled Cheese Sandwich. Warm up the sandwiches and serve them with raspberry jam on the side. Take a bite of this sweet and savory take on the classic grilled cheese. It's great for a tasty lunch or brunch.

Prep Time: 15 minutes

Cook Time: 10 minutes

If you cook these smoked maple glazed ribs on your Traeger pellet grill, they will be just the right amount of sweet and savory.

Ingredients: 2 racks of baby back ribs. 1/4 cup of olive oil. 1/4 cup of Dijon mustard. 1/4 cup of apple cider vinegar. 1/2 cup of maple syrup. 2 tablespoons of soy sauce. 2 cloves of garlic, minced. 1 teaspoon of smoked paprika. 1 teaspoon of onion powder. Salt and pepper to taste.

Instructions: Remove the membrane from the back of the ribs and pat them dry with paper towels. In a bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, maple syrup, soy sauce, minced garlic, smoked paprika, onion powder, salt, and pepper to create the marinade. Place the ribs in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 4 hours, or preferably overnight. Preheat your Traeger pellet grill to 225F 107C. Remove the ribs from the marinade and let them come to room temperature. Discard the used marinade. Place the ribs on the preheated grill and smoke for 3 hours. Meanwhile, simmer the remaining half of the marinade in a saucepan over low heat until it thickens to create the glaze. Brush the ribs with the maple glaze and continue to smoke for an additional 30 minutes or until the internal temperature reaches 190F 88C. Remove the ribs from the grill, let them rest for 10 minutes, then slice and serve. Enjoy your delicious smoked maple glazed ribs!

Prep Time: 20 minutes

Cook Time: 210 minutes

A tasty, creamy chicken curry with spinach that is made with coconut milk and fragrant spices. It's easy to make and is full of healthy fats and protein.

Ingredients: 1 lb chicken breast, diced. 2 cups spinach, chopped. 1 can 13.5 oz coconut milk. 2 tbsp coconut oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tbsp ginger, grated. 1 tbsp curry powder. 1 tsp turmeric powder. 1/2 tsp cumin powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large skillet, heat coconut oil over medium heat. Add onion, garlic, and ginger. Saut until fragrant, about 2 minutes. Add diced chicken to the skillet. Cook until browned on all sides, about 5 minutes. Sprinkle curry powder, turmeric, and cumin over the chicken. Stir well to coat. Pour in coconut milk and bring to a simmer. Let it cook for 10 minutes, stirring occasionally. Add chopped spinach to the skillet. Cook until wilted, about 3 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro before serving. Serve hot over cauliflower rice or enjoy on its own.

Prep Time: 15 minutes

Cook Time: 20 minutes