Deejay Sketches

A tasty, low-carb breakfast pizza featuring savory toppings and a crispy bacon crust. This gluten-free and Trim Healthy Mama THM-S recipe is ideal for a filling breakfast.

Ingredients: 4 slices of bacon. 1/2 cup almond flour. 2 tablespoons coconut flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsweetened almond milk. 1 egg. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup sugar-free tomato sauce. 1/4 teaspoon garlic powder. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 2 large eggs. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 400F 200C. In a skillet, cook the bacon until it's crispy. Remove the bacon, crumble it, and set it aside. Leave the bacon grease in the skillet. In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, almond milk, and 1 egg. Mix until a dough forms. Press the dough onto a parchment paper-lined baking sheet, shaping it into a round pizza crust. Bake for 10-12 minutes or until it starts to turn golden. While the crust is baking, prepare the pizza sauce by mixing tomato sauce, garlic powder, dried oregano, and dried basil in a bowl. Set aside. Remove the crust from the oven and spread the pizza sauce evenly over it. Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the sauce. Crack 2 large eggs onto the pizza, distributing them evenly. Sprinkle the crumbled bacon on top of the eggs, and season with salt and pepper to taste. Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted, and the eggs are cooked to your liking. Garnish with fresh basil leaves if desired. Slice and serve your low carb bacon breakfast pizza hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

On cold days, this vegan split pea soup is hearty and comforting. This soup is not only tasty, but it is also good for you because it is full of protein and fiber. That's it! It's simple to make and tastes great by itself or with crusty bread.

Ingredients: 1 cup dry split peas. 1 onion, chopped. 2 carrots, diced. 2 stalks celery, diced. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse the split peas under cold water and drain. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and celery. Cook until vegetables are tender, about 5 minutes. Add split peas, vegetable broth, dried thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 45-50 minutes or until split peas are soft. Remove bay leaf and discard. Using an immersion blender, blend the soup until smooth or to your desired consistency. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 50 minutes

The sweet roasted pumpkin, creamy feta cheese, and tangy balsamic vinaigrette in this classic pumpkin and feta salad go so well together. You can eat it as a side dish or as a light and healthy main dish.

Ingredients: 500g pumpkin, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 200g mixed salad greens. 100g feta cheese, crumbled. 1/4 cup pumpkin seeds. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1/4 cup extra virgin olive oil. 1 teaspoon Dijon mustard. 1 clove garlic, minced.

Instructions: Preheat the oven to 200C 392F. Toss the diced pumpkin with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast the pumpkin in the preheated oven for 20-25 minutes or until it's tender and slightly caramelized. Remove from the oven and let it cool. In a large salad bowl, combine the mixed salad greens, crumbled feta cheese, and pumpkin seeds. In a small bowl, whisk together the balsamic vinegar, honey, extra virgin olive oil, Dijon mustard, and minced garlic to make the dressing. Drizzle the dressing over the salad and toss to combine. Add the roasted pumpkin to the salad and gently toss again. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the perfect blend of rich coffee, creamy coconut milk, and sweet vanilla syrup with this refreshing Iced Vanilla Coconut Latte. It's a delightful treat that's perfect for a warm day or any time you crave a delicious coffee beverage with a tropical twist.

Ingredients: 1 cup of strong brewed coffee. 1/2 cup of coconut milk. 2 tablespoons of vanilla syrup. Ice cubes. Whipped cream optional. Toasted coconut flakes optional.

Instructions: Brew a strong cup of coffee using your Ninja Coffee Bar System. Allow the coffee to cool to room temperature. Fill a glass with ice cubes. Pour the brewed coffee over the ice. In a separate container, mix the coconut milk and vanilla syrup until well combined. Pour the coconut milk mixture over the iced coffee. Stir to combine all the ingredients. If desired, top with whipped cream and toasted coconut flakes for extra flavor and texture. Serve and enjoy your Iced Vanilla Coconut Latte!

Prep Time: 5 minutes

Cook Time: 5 minutes

Delicious and succulent grilled pork tenderloin glazed with a sweet and savory honey sesame marinade. The perfect dish for a BBQ gathering with friends and family.

Ingredients: 2 pork tenderloins about 1 lb each. 1/4 cup soy sauce. 1/4 cup honey. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons sesame seeds. Salt and pepper to taste. Green onions for garnish optional.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the pork tenderloins. To make the marinade, mix the soy sauce, honey, sesame oil, garlic, and ginger in a bowl with a whisk. Put pork tenderloins in a plastic bag that can be closed again and again. Then, pour half of the marinade over the pork. Put the bag in the fridge for at least 30 minutes with the lid on. Take the pork out of the bag and throw away the marinade. The pork tenderloins should be grilled for 20 to 25 minutes, turning them over every so often and basting them with the rest of the marinade, until the internal temperature reaches 145F 63C. At the very end of the grilling, sprinkle sesame seeds on top of the tenderloins. Take it off the grill and let it rest for five minutes before cutting it. If you want, add green onions as a garnish. Enjoy your Honey Sesame Pork Tenderloin!

Prep Time: 40 minutes

Cook Time: 25 minutes

This simple recipe will help you make your own favorite Popeyes Chicken Sandwich at home. A soft brioche bun with fried chicken breast that is crispy and topped with creamy mayo and sour pickles.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup buttermilk. 1 cup all-purpose flour. 1 tablespoon paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. Salt and pepper to taste. Vegetable oil for frying. 4 brioche buns. 4 tablespoons mayonnaise. 4 slices of pickles.

Instructions: In a bowl, combine buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well. Add chicken breasts to the buttermilk mixture, ensuring they are fully coated. Marinate for at least 1 hour in the refrigerator. In another bowl, mix flour with additional paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Heat vegetable oil in a deep fryer or large skillet to 350F 175C. Remove chicken breasts from the buttermilk marinade, allowing excess to drip off. Dredge chicken breasts in the seasoned flour mixture, ensuring they are evenly coated. Carefully place chicken breasts into the hot oil and fry until golden brown and cooked through, about 6-8 minutes per side. Remove chicken from the oil and drain on a paper towel-lined plate. Spread mayonnaise on both halves of each brioche bun. Place a fried chicken breast on the bottom half of each bun, then top with a slice of pickle. Cover with the top half of the bun and serve immediately.

Prep Time: 70 minutes

Cook Time: 16 minutes

These Frozen Blueberry Yogurt Popsicles are a refreshing treat perfect for hot summer days. Made with simple ingredients, they're vegan-friendly and bursting with fruity flavor.

Ingredients: 2 cups frozen blueberries. 2 cups vegan yogurt. 1/4 cup maple syrup. 1 teaspoon vanilla extract.

Instructions: Put frozen blueberries, vegan yogurt, maple syrup, and vanilla extract in a blender. Mix everything together until it's smooth. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Place a popsicle stick in each mold. It needs to be frozen for at least 4 hours or until it is solid. Run molds under warm water for a short time to get popsicles out. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

These oven fries are a healthier alternative to deep-fried fries because they are crispy. For extra flavor, garlic, paprika, and onion powder are used to season them.

Ingredients: 4 large russet potatoes, scrubbed and dried. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon onion powder. Salt, to taste. Black pepper, to taste.

Instructions: Preheat oven to 425F 220C. Cut potatoes into thin fries, about 1/4-inch thick. In a large bowl, toss fries with olive oil, garlic powder, paprika, onion powder, salt, and black pepper until evenly coated. Spread fries in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 30-35 minutes, flipping halfway through, until fries are golden and crispy. Remove from oven and serve immediately.

Prep Time: 10 minutes

Cook Time: 35 minutes

This recipe combines crispy diced potatoes with sweet caramelized red onions for a flavorful and comforting dish that makes a perfect side or breakfast option.

Ingredients: 4 medium potatoes, diced into cubes. 2 medium red onions, thinly sliced. 3 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon cayenne pepper optional. 2 tablespoons chopped fresh parsley for garnish.

Instructions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes to the skillet and season with salt, pepper, paprika, garlic powder, and cayenne pepper if using. Cook the potatoes, stirring occasionally, until they are golden brown and crispy, about 15-20 minutes. In another skillet, heat the remaining tablespoon of olive oil over medium-low heat. Add the sliced red onions to the skillet and cook, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Once the potatoes are cooked, add the caramelized onions to the skillet with the potatoes and toss to combine. Garnish with chopped fresh parsley before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

Shrimp tacos with chimichurri sauce are a tasty mix of Argentinean and Mexican flavors. The sour and herbaceous chimichurri sauce goes well with the juicy shrimp, making for a light and filling meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1/4 cup chimichurri sauce. 8 small flour tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onions. 1 avocado, sliced. Lime wedges, for serving.

Instructions: Marinate shrimp in chimichurri sauce for 30 minutes. Heat a skillet over medium heat, add marinated shrimp, and cook until pink and opaque, about 2-3 minutes per side. Warm tortillas on a dry skillet or in the microwave. Assemble tacos by placing shrimp on tortillas, then topping with lettuce, tomatoes, onions, and avocado slices. Serve with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

These quinoa-stuffed peppers are a tasty and healthy meal that is also gluten-free, vegetarian, and vegan. Spiced quinoa, black beans, and different kinds of vegetables are stuffed into bell peppers to make a colorful and filling dish. Feel free to add your favorite toppings and have fun!

Ingredients: 4 large bell peppers, any color. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 cup diced tomatoes. 1/2 cup diced red onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/2 cup fresh cilantro, chopped. 1/2 cup vegan cheese optional. Sliced green onions for garnish optional. Salsa or avocado for serving optional.

Instructions: Preheat the oven to 375F 190C. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well to combine. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling. Place the stuffed peppers in a baking dish. If desired, sprinkle vegan cheese on top of each pepper. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes to melt the vegan cheese and allow the peppers to brown slightly. Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh cilantro and sliced green onions if desired. Serve with salsa or avocado on the side if you like. Enjoy your delicious gluten-free, vegetarian, and vegan quinoa stuffed peppers!

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in the savory goodness of Bacon Chicken Ranch Pizza with a crispy crust, creamy ranch dressing base, tender chicken, crispy bacon, and a hint of red onion. It's a delightful combination of flavors that will satisfy your pizza cravings.

Ingredients: 1 pizza dough. 1/2 cup ranch dressing. 1 1/2 cups shredded mozzarella cheese. 1 cup cooked chicken breast, diced. 1/2 cup cooked bacon, crumbled. 1/4 cup red onion, thinly sliced. 2 tablespoons fresh parsley, chopped. Salt and pepper to taste.

Instructions: Warm up your oven to 475F 245C and put a baking sheet or pizza stone in it to heat up. On a lightly floured surface, roll out the pizza dough into the shape and thickness you want for your pizza. Move the dough to a piece of parchment paper with care. Don't cover the whole pizza dough with ranch dressing; leave a little space around the edges for the crust. Place a half of the mozzarella cheese on top of the ranch dressing. Spread the diced chicken breast, crumbled bacon, and sliced red onion out evenly on top of the cheese. Add the rest of the mozzarella cheese on top of the other ingredients. Feel free to add more salt and pepper to your liking. Place the pizza on a baking sheet or pizza stone that has been heated up in the oven. The parchment paper should hold the pizza together. Put it in the oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. After taking the pizza out of the oven, top it with chopped fresh parsley and let it cool a bit before cutting it. Enjoy your tasty Bacon Chicken Ranch Pizza while it's still hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of grilled rib-eye steak paired with tangy blue cheese, all nestled between slices of crusty bread.

Ingredients: 2 rib-eye steaks. Salt and black pepper to taste. 4 slices of crusty bread. 1/4 cup blue cheese, crumbled. 1/4 cup mayonnaise. 2 tablespoons butter, softened. 1 tablespoon olive oil. 1 clove garlic, minced. 1 cup arugula leaves.

Instructions: Warm the grill up to high heat. On both sides, salt and pepper the rib-eye steaks. Grill steaks for four to five minutes on each side for medium-rare or until done to your liking. After 5 minutes, cut it into thin slices. Toast bread slices on the grill until they are just beginning to turn golden brown. Put the blue cheese and mayonnaise in a small bowl and mix them together until they are well mixed. Each piece of bread should have butter on one side. Put olive oil and minced garlic in a pan over medium-low heat. For about one minute, cook until the garlic smells good. On one piece of bread, put slices of rib-eye. Then, add the blue cheese mixture, arugula leaves, and the other piece of bread. In a skillet, cook the sandwiches for about two to three minutes on each side, or until the bread is golden and the cheese melts. On a diagonal, cut the sandwiches and serve them hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe for buttermilk oven-fried chicken makes chicken crispy without having to deep fry it. The buttermilk marinade keeps the chicken moist and tender, and baking it in the oven makes it healthier without giving up any flavor.

Ingredients: 4 chicken breasts, boneless and skinless. 2 cups buttermilk. 1 cup all-purpose flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. Cooking spray or olive oil spray.

Instructions: Put chicken breasts in a large bowl and pour buttermilk over them. Put it in the fridge with the lid on for at least an hour or overnight to marinate. Warm the oven up to 425F 220C. Put flour, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. Take the chicken breasts out of the buttermilk and let the extra drip off. Cover all of the chicken breasts evenly with the flour mixture. Spray cooking spray on a wire rack or a baking sheet lined with parchment paper and place the chicken breasts on top of it. Spray cooking spray or olive oil spray on top of each chicken breast just a little. It should be baked in a hot oven for 25 to 30 minutes, or until the chicken is cooked all the way through and golden brown. Flip the chicken over halfway through the cooking time. Enjoy while hot!

Prep Time: 70 minutes

Cook Time: 30 minutes

Enjoy the holiday flavors of peppermint and chocolate in these gluten-free crinkle cookies, which are great for Christmas parties or giving as gifts.

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup powdered sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/2 cup crushed candy canes or peppermint candies.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, mix almond flour, cocoa powder, powdered sugar, baking powder, and salt. In another bowl, whisk eggs, melted coconut oil, vanilla extract, and peppermint extract. Combine wet and dry ingredients until a dough forms. Cover and chill the dough for 30 minutes. Roll dough into balls, then coat each ball in crushed candy canes. Place coated dough balls on the prepared baking sheet, spacing them apart. Bake for 10-12 minutes until cookies are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

These mini chocolate cakes are grain-free and paleo-friendly, perfect for indulging your sweet tooth without straying from your dietary preferences.

Ingredients: 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup cocoa powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup honey. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup dark chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Grease a mini muffin tin or line with parchment paper liners. In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together melted coconut oil, honey, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the dark chocolate chips if using. Spoon the batter into the prepared mini muffin tin, filling each cavity about 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow the mini cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Vietnamese-inspired keto recipe calls for tender fish fillets that are spiced with fragrant turmeric. It is served with a cool mango dipping sauce that has herbs and a hint of spice in it. The flavors go well together, and it's both filling and good for you.

Ingredients: 4 fish fillets such as cod or snapper. 2 tablespoons turmeric powder. 1 tablespoon coconut oil. Salt and pepper to taste. 1 ripe mango, peeled and diced. 1/4 cup fresh cilantro, chopped. 2 tablespoons fresh mint leaves, chopped. 2 cloves garlic, minced. 2 tablespoons fish sauce. 1 tablespoon lime juice. 1 tablespoon erythritol or preferred keto-friendly sweetener. 1/4 teaspoon red pepper flakes optional.

Instructions: Salt and pepper should be mixed together in a bowl. The fish fillets should be rubbed on both sides with the mixture. In a pan, heat the coconut oil over medium-low heat. Three to four minutes on each side, or until golden brown and cooked all the way through. To make the dipping sauce, use a blender to blend together diced mango, cilantro, mint, garlic, fish sauce, lime juice, erythritol, and red pepper flakes. Mix until it's smooth. Serve the fish with mango sauce on the side while it's still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes