Draconic Wolf

The bold flavors of buffalo chicken, crisp salad greens, and tangy blue cheese come together in this Instant Pot Buffalo Chicken Salad to make a tasty and filling meal. It's great for a quick and easy dinner during the week or a tasty lunch.

Ingredients: 1 lb chicken breasts. 1 cup buffalo sauce. 1/4 cup chicken broth. 1 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cup sliced cucumbers. 1/4 cup crumbled blue cheese. 1/4 cup ranch dressing.

Instructions: Crack buffalo sauce, chicken broth, garlic powder, onion powder, salt, and pepper into the Instant Pot. Then add the chicken breasts. Put the Instant Pot's lid back on and set it to Manual high pressure for 10 minutes. After the cooking cycle is over, quickly let the pressure out of the Instant Pot and carefully take the chicken breasts out. Use two forks to shred the chicken. Flake blue cheese, cherry tomatoes, sliced cucumbers, and mixed salad greens in a large bowl. Add the buffalo chicken shreds to the salad. Add ranch dressing to the salad and serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

This chia pudding is a vegan take on the popular Almond Joy candy bar. It's rich, creamy, and full of almond and coconut flavors. It's a healthy treat that tastes good.

Ingredients: 1/4 cup chia seeds. 1 cup almond milk. 2 tablespoons cocoa powder. 2 tablespoons maple syrup. 1/4 teaspoon almond extract. 2 tablespoons shredded coconut. 2 tablespoons chopped almonds. Vegan chocolate chips optional, for topping.

Instructions: In a bowl, mix chia seeds, almond milk, cocoa powder, maple syrup, and almond extract. Cover and refrigerate for at least 2 hours or overnight, stirring occasionally to prevent clumping. Before serving, stir in shredded coconut and chopped almonds. Divide into serving bowls, top with vegan chocolate chips if desired, and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

With these adorable and delicious cakesicles, you can capture the essence of the beach! Ideal for themed parties or as a fun treat.

Ingredients: 1 box of cake mix your choice of flavor. 1/2 cup of frosting matching the cake flavor. 1 cup of candy melts blue and white. 1/4 cup of graham cracker crumbs. Edible sanding sugar various colors. Edible seashell decorations. Popsicle sticks.

Instructions: Bake the cake according to the instructions on the box. Let it cool completely. Crumble the cooled cake into fine crumbs in a large bowl. Add the frosting to the cake crumbs and mix until well combined. Take small amounts of the cake mixture and shape them into popsicle shapes. Insert a popsicle stick into each cakesicle. Place the cakesicles on a baking sheet and freeze for about 30 minutes. Melt the candy melts in separate bowls - blue and white. Dip each cakesicle into the melted candy melts, covering it entirely. Let the excess drip off. Before the candy melts set, sprinkle graham cracker crumbs on the bottom third of each cakesicle to resemble sand. Sprinkle edible sanding sugar on the top part of the cakesicle to add a beach-like sparkle. While the candy coating is still wet, gently press edible seashell decorations onto the cakesicles. Place the decorated cakesicles back on the baking sheet and let them set. Once fully set, your beach themed cakesicles are ready to enjoy!

Prep Time: 45 minutes

Cook Time: 25 minutes

Enjoy a delicious low-carb Cream Cheese Foam Coffee. If you want to cut back on carbs without giving up flavor, this rich and creamy coffee drink is perfect for you. Adding cream cheese foam to your morning coffee gives it a rich feel and a sweet taste.

Ingredients: 1 cup hot brewed coffee. 2 oz cream cheese. 2 tbsp heavy cream. 2 tbsp erythritol or your preferred sweetener. 1/4 tsp vanilla extract. Ice cubes optional. Cocoa powder for dusting optional.

Instructions: In a blender, combine cream cheese, heavy cream, erythritol, and vanilla extract. Blend until smooth and creamy. If you prefer an iced coffee, add ice cubes to your coffee mug. Pour the hot brewed coffee into the mug or over the ice cubes if making iced coffee. Top the coffee with the cream cheese foam mixture. Dust with cocoa powder for added flavor optional. Stir gently, and enjoy your creamy, low-carb coffee treat!

Prep Time: 10 minutes

Cook Time: 5 minutes

Melted cheese, roasted turkey, and fresh vegetables come together in this open-faced turkey sandwich melt to make a tasty and filling meal. It's great for a quick dinner or lunch.

Ingredients: 2 slices of whole grain bread. 4 slices of roasted turkey breast. 1/2 cup shredded mozzarella cheese. 1/4 cup sliced red onions. 1/4 cup sliced tomatoes. 1 tablespoon olive oil. Salt and pepper to taste. 1 tablespoon chopped fresh basil optional.

Instructions: Preheat the oven broiler. Place the slices of whole grain bread on a baking sheet. Brush the bread slices with olive oil and season with salt and pepper. Layer each bread slice with 2 slices of roasted turkey breast. Top each slice with sliced red onions and tomatoes. Sprinkle shredded mozzarella cheese evenly over the toppings. Place the baking sheet under the broiler for 3-4 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle chopped fresh basil over the sandwiches if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

A classic potato salad with a tangy twist, perfect for summer cookouts and barbecues. Creamy mayo, Dijon mustard, and apple cider vinegar create a flavorful dressing that coats the tender potatoes. Tossed with crunchy vegetables and garnished with fresh parsley, this potato salad is a crowd-pleaser.

Ingredients: 4 large potatoes, diced. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1/4 cup chopped red onion. 1/4 cup chopped celery. 1/4 cup chopped dill pickles. 2 hard-boiled eggs, chopped. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Boil the diced potatoes in salted water until fork-tender, approximately 10 minutes. In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Add the boiled potatoes to the bowl and gently toss to coat with the dressing. Fold in red onion, celery, pickles, and chopped eggs. Season with salt and pepper to taste and mix until well combined. Chill the potato salad in the refrigerator for at least 1 hour before serving. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

A quick and delicious Instant Pot Egg Drop Soup with savory chicken broth, mushrooms, and silky egg ribbons. Perfect for a comforting meal!

Ingredients: 4 cups chicken broth. 1 tablespoon soy sauce. 1/2 teaspoon ginger, minced. 1/2 teaspoon garlic, minced. 1 cup mushrooms, sliced. 2 green onions, thinly sliced. 2 large eggs, beaten. 1 tablespoon cornstarch optional, for thickness. Salt and pepper to taste.

Instructions: In the Instant Pot, mix chicken broth, soy sauce, ginger, and garlic together. Set the Instant Pot to saut mode and add the mushrooms. Bring it down to a low heat and cook for 5 minutes. Add a little water to a small bowl and mix the cornstarch to make a slurry. If you want the soup to get thicker, stir it in. Add pepper and salt to taste. Leave the soup in saut mode for a little while to cool down. Slowly add the beaten eggs to the soup while stirring it gently. This will make ribbons of cooked egg. Add the green onions and serve hot. If you want, you can add more green onions as a garnish.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the crunchy texture and savory flavor of these gluten-free bread crumbs, perfect for coating chicken, fish, or vegetables.

Ingredients: 3 cups gluten-free bread crusts removed. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 300F 150C. Cut the gluten-free bread into small cubes and spread them out on a baking sheet. Bake the bread cubes in the preheated oven for about 10-15 minutes or until they are completely dried out. Once the bread cubes are cooled, transfer them to a food processor and pulse until fine crumbs form. In a large skillet, heat the olive oil over medium heat. Add the breadcrumbs, garlic powder, onion powder, salt, and black pepper to the skillet. Cook, stirring frequently, for about 5-7 minutes or until the breadcrumbs are golden brown and crispy. Remove from heat and let cool completely before storing in an airtight container.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delightful twist on the traditional campfire treat are these S'more Bites. They're quick and simple to prepare, making them the ideal sweet snack.

Ingredients: 12 marshmallows. 24 small graham cracker squares. 12 chocolate squares milk or dark, your choice.

Instructions: Set the oven temperature to 175C 350F. Use parchment paper to line a baking sheet. Line the baking sheet with half of the squares of graham crackers. Place a piece of chocolate on top of each square of graham crackers. A marshmallow should be placed over the chocolate. To make a sandwich, place another square of graham cracker on top of each marshmallow. The marshmallows should bake for five to seven minutes in a preheated oven, or until they are soft and golden brown on the inside. Take them out of the oven and give them a minute to cool. Enjoy your warm, delectable S'more Bites!

Prep Time: 10 minutes

Cook Time: 5 minutes

Start your day with this delicious and fiber-rich Paleo breakfast bowl. It's packed with nutrients and will keep you feeling satisfied all morning. The combination of sweet potato, kale, eggs, and avocado provides a variety of flavors and textures that will tantalize your taste buds.

Ingredients: 1/2 cup chopped kale. 1/2 cup diced sweet potato. 2 eggs. 1/4 avocado, sliced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a skillet over medium heat, warm the olive oil. Add the sweet potato and cook for about 5 minutes, or until it starts to get crispy. Cook the chopped kale for an additional two minutes, or until it wilts. Crack the eggs into the empty space left by pushing the vegetables to one side of the skillet. Cook the eggs until they are scrambled or sunny-side up, according to your preference. Add pepper and salt for seasoning. Spoon the vegetable and egg mixture into a bowl, then cover with avocado slices. Savor the fiber-rich breakfast bowl that is Paleo!

Prep Time: 10 minutes

Cook Time: 10 minutes

Tofu and asparagus cooked on the grill are served with ginger-flavored cauliflower rice in this vegan recipe. The meal is tasty and filling. Soy sauce, maple syrup, sesame oil, rice vinegar, ginger, and garlic are mixed together to make a tasty marinade for the tofu and asparagus. They are then grilled until they are done. To make ginger cauliflower rice, saut riced cauliflower with garlic, ginger, soy sauce, sesame oil, and green onions. This makes a tasty and healthy side dish.

Ingredients: 1 block firm tofu, pressed and sliced. 1 bunch asparagus, trimmed. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon grated ginger. 1 teaspoon garlic powder. 1 head cauliflower, riced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, chopped. Salt and pepper, to taste.

Instructions: Preheat grill to medium-high heat. In a small bowl, whisk together soy sauce, maple syrup, sesame oil, rice vinegar, grated ginger, and garlic powder to make the marinade. Place sliced tofu and trimmed asparagus in a shallow dish. Pour marinade over tofu and asparagus, making sure they are evenly coated. Let marinate for 15-20 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, saut for 1-2 minutes until fragrant. Add riced cauliflower to the skillet, stirring to combine with the garlic and ginger. Cook for 5-6 minutes, until cauliflower is tender. Stir in soy sauce, sesame oil, and chopped green onions. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, then remove from heat. Once tofu and asparagus have finished marinating, place them on the preheated grill. Cook tofu for 4-5 minutes per side, until grill marks form and tofu is heated through. Cook asparagus for 3-4 minutes, until tender. Serve grilled tofu and asparagus alongside ginger cauliflower rice. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Sweet-tart strawberry rhubarb jam fills these delicious and buttery cookies. These cookies are ideal for afternoon tea or as a special treat.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 egg. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup strawberry rhubarb jam. 1 teaspoon vanilla extract. Powdered sugar, for dusting.

Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Place cookie dough spoonfuls on a baking sheet, leaving about 2 inches between each one. Make a hole in the middle of each cookie with your thumb or the back of a spoon. Put a small amount of strawberry rhubarb jam in each hole. Take the cookies out of the oven and heat it up. Bake them for 10 to 12 minutes, or until the edges are golden brown. 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. If the cookies are still warm, you can sprinkle them with powdered sugar. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 10-12

The roasted aubergines, fresh herbs, and creamy garlic yogurt dressing in this Aubergine and Herb Salad with Garlic Yogurt Dressing taste great together. Every bite is full of different tastes and textures, which makes it a great salad addition.

Ingredients: 2 large aubergines. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup Greek yogurt. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup fresh coriander, chopped. 1/4 cup fresh dill, chopped. 1/4 cup fresh chives, chopped. 1/4 cup pomegranate seeds. 1/4 cup toasted pine nuts.

Instructions: Preheat your oven to 200C 400F. Slice the aubergines into 1-inch thick rounds and place them on a baking sheet. Brush both sides of the aubergine slices with olive oil and season with salt and pepper. Roast the aubergine slices in the preheated oven for 25-30 minutes or until they are tender and golden brown, flipping them halfway through. While the aubergines are roasting, prepare the garlic yogurt dressing. In a bowl, combine the Greek yogurt, minced garlic, and fresh lemon juice. Mix well and season with salt and pepper to taste. Once the aubergines are done roasting, remove them from the oven and let them cool slightly. To assemble the salad, arrange the roasted aubergine slices on a serving platter. Drizzle the garlic yogurt dressing over the aubergines. Sprinkle the chopped fresh herbs parsley, mint, coriander, dill, and chives evenly over the aubergines. Finish by scattering pomegranate seeds and toasted pine nuts on top of the salad. Serve the Aubergine and Herb Salad with Garlic Yogurt Dressing immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

The classic Caprese salad is made even better with Caprese Pasta Salad. It's a satisfying and refreshing dish that combines the tastes of fresh basil, ripe tomatoes, and creamy mozzarella. This salad is great as a side dish or even a light meal because the balsamic vinaigrette gives it a sour kick.

Ingredients: 8 ounces cherry tomatoes, halved. 8 ounces fresh mozzarella cheese, cubed. 1/4 cup fresh basil leaves, chopped. 8 ounces rotini pasta. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cook the rotini pasta according to package instructions until al dente. Drain and let it cool. In a large bowl, combine the halved cherry tomatoes, fresh mozzarella cheese cubes, and chopped basil leaves. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper. Add the cooked and cooled pasta to the bowl with the tomatoes, mozzarella, and basil. Pour the dressing over the pasta and toss everything together until well coated. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Paleo Butternut Squash Soup is the perfect fall recipe for a Whole30 reset. It's creamy, flavorful, and packed with nutrients, making it a satisfying and healthy meal option.

Ingredients: 1 medium butternut squash, peeled, seeded, and cubed. 2 carrots, peeled and chopped. 1 onion, chopped. 2 cloves garlic, minced. 2 cups chicken or vegetable broth. 1 can 14 oz full-fat coconut milk. 2 tablespoons olive oil. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic. Saut until onion is translucent. Add butternut squash and carrots. Cook for 5 minutes, stirring occasionally. Pour in the chicken or vegetable broth and coconut milk. Season with cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes or until the vegetables are tender. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches, and blend until smooth. Be cautious as it will be hot. Adjust seasoning with more salt and pepper if needed. Serve hot, garnished with a drizzle of coconut milk and a sprinkle of cinnamon. Enjoy this warm and comforting Paleo Butternut Squash Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Savoury Vegan Mushroom & Leek Pie is a delightful blend of earthy mushrooms, sweet leeks, and savory seasonings, all encased in a flaky puff pastry crust. It's perfect for a cozy dinner or special occasions.

Ingredients: 1 tbsp olive oil. 2 leeks, sliced. 2 cloves garlic, minced. 250g mushrooms, sliced. 1 tbsp soy sauce. 1 tbsp balsamic vinegar. 1/2 cup vegetable broth. 2 tbsp flour. 1/2 cup unsweetened almond milk. Salt and pepper to taste. 1 sheet vegan puff pastry.

Instructions: Preheat oven to 200C 400F. In a large skillet, heat olive oil over medium heat. Add sliced leeks and minced garlic, saut until softened. Add sliced mushrooms, soy sauce, and balsamic vinegar, cook until mushrooms are tender. In a small bowl, whisk together vegetable broth and flour until smooth. Pour the broth mixture into the skillet, stirring constantly until it thickens. Stir in almond milk, salt, and pepper. Remove from heat. Transfer the mushroom mixture into a pie dish. Roll out the puff pastry and place it over the pie dish, trimming any excess pastry. Cut a few slits in the pastry to allow steam to escape. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

You will love this Really Good Veggie Dip. It's creamy, tangy, and full of flavor. It goes well with fresh vegetables and is a snack or appetizer that is both healthy and tasty.

Ingredients: 1 cup Greek yogurt. 1/4 cup mayonnaise. 1 tablespoon lemon juice. 1 clove garlic, minced. 1/2 teaspoon onion powder. 1/2 teaspoon dried dill. Salt and pepper to taste. Assorted vegetables for dipping carrots, celery, bell peppers, cucumbers, etc..

Instructions: In a mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, minced garlic, onion powder, dried dill, salt, and pepper. Whisk until smooth and well combined. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled with assorted vegetables for dipping.

Prep Time: 10 minutes

Cook Time: 0 minutes