Draconic Wolf

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

This gluten-free, Paleo take on traditional stuffing is made with almond flour and bursting with flavor from nuts, veggies, and herbs.

Ingredients: 2 cups almond flour. 1 cup chopped celery. 1 cup chopped onion. 1 cup chopped mushrooms. 1/2 cup chopped apples. 1/2 cup chopped pecans. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp dried sage. 1 tsp dried thyme. 1/2 tsp sea salt. 1/4 tsp black pepper. 2 cups chicken or vegetable broth.

Instructions: Set oven temperature to 175C 350F. Heat the olive oil in a skillet over medium heat. Add the apples, garlic, onions, celery, and mushrooms. Saut the vegetables for 5 to 7 minutes, or until they are soft. Almond flour, sauted veggies, pecans, sage, thyme, salt, and pepper should all be combined in a big bowl. Stirring until thoroughly combined, gradually add the chicken or vegetable broth to the mixture. Spread the mixture evenly in a baking dish after transferring it there. Bake for 25 to 30 minutes in a preheated oven, or until the top is crispy and golden brown. Serve warm for a tasty Paleo-friendly take on stuffing.

Prep Time: 15 minutes

Cook Time: 30 minutes

The ripe avocados, fresh vegetables, and tangy lime juice in this Holy Guacamole Dip make it taste great and look bright. You can dip chips in it or put it on tacos and sandwiches.

Ingredients: 2 ripe avocados, mashed. 1 small red onion, finely diced. 1 tomato, diced. 1/4 cup cilantro, chopped. 1 jalapeno, seeded and finely diced. 2 cloves garlic, minced. Juice of 1 lime. Salt and pepper to taste.

Instructions: Put mashed avocados, diced red onion, diced tomato, chopped cilantro, diced jalapeno, minced garlic, and lime juice in a bowl. Add pepper and salt to taste. Mix the ingredients together well until they are all evenly mixed in. You can serve it right away or put it in the fridge for 30 minutes to let the flavors mix. If you want, you can add more cilantro or lime slices as a garnish.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in this decadent Vegan Dark Chocolate Mousse Tart - Delight Fuel. Creamy, rich chocolate mousse nestled in a crisp, flaky pie crust is a dessert lover's dream come true. Plus, it's vegan-friendly, so everyone can enjoy its luscious flavors guilt-free!

Ingredients: 200g vegan dark chocolate, melted. 1 can 400g coconut cream, chilled overnight. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 pre-made vegan pie crust store-bought or homemade. Fresh berries, for garnish optional.

Instructions: In a mixing bowl, whip the chilled coconut cream until fluffy. Add melted dark chocolate, maple syrup, and vanilla extract to the whipped coconut cream. Mix until well combined. Pour the chocolate mousse mixture into the pre-made pie crust, spreading it evenly. Refrigerate the tart for at least 2 hours, or until set. Once set, garnish with fresh berries, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Learn how to make these adorable rose-shaped cake pops for any occasion. These bite-sized treats are not only tasty but also a beautiful addition to your dessert table.

Ingredients: 1 box of cake mix any flavor you prefer. 1/4 cup of frosting cream cheese or buttercream. 1 package of candy melts color of your choice for petals. Green candy melts for leaves. Lollipop sticks. Edible glue. Edible food coloring for details. Edible pearl dust optional, for shimmer. Piping bags and tips.

Instructions: Follow the directions on the box to bake the cake, then let it cool completely. In a large bowl, break up the cooled cake into small pieces. When you add the frosting to the cake crumbs, mix them together until they become dough-like. Break off little pieces of dough and roll them into balls. These are what your rose cake pops will be made of. Make a small amount of candy melts melt and dip the end of a lollipop stick into it. Put the stick into the cake ball about two thirds of the way. Do this with all of the cake balls, then put them in the fridge for 15 to 20 minutes to let the sticks set. Follow the directions on the package to melt the candy melts for the petals. Every cake ball should be dipped all the way through in the melted candy. Tap off any extra candy coating carefully. Use a piping bag with a petal tip to make the rose petals. Then, pipe a row of petals around the cake ball. Begin at the bottom and work your way up, overlapping each petal a little. To make a rose shape, keep piling on more rows of petals, making each row a little higher than the last. For a multicolored look, you can use more than one color. Get the green candy melts to melt, then dip the end of a lollipop stick into the milky stuff. For the stem, put the stick into the bottom of the rose cake pop. To make leaves, pipe small leaf shapes on parchment paper using green candy melts. Set them up. Once the rose cake pops are set and dry, add the leaves with edible glue and use edible food coloring or pearl dust for any other details. Wait until the cake pops are completely dry and set before you serve them or package them.

Prep Time: 45 minutes

Cook Time: 25 minutes

Nashville Hot Fried Oysters are a spicy and crunchy take on a traditional seafood dish. They're great as an appetizer or on game day. When you eat tender oysters covered in a tasty spice mix and topped with a sour hot sauce, your taste buds will be dancing.

Ingredients: 1 dozen fresh oysters, shucked. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon salt. 1 teaspoon black pepper. 1 teaspoon cayenne pepper. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 cup hot sauce. 1/4 cup unsalted butter. Vegetable oil for frying. Sliced pickles and white bread for serving.

Instructions: Put oysters that have been shelled in a bowl and cover them with buttermilk. Soak them for 30 minutes. Put the flour, salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder in a different bowl and mix them together. In a deep fryer or large pot, heat the vegetable oil to 350F 175C. Take the oysters out of the buttermilk and coat them in the flour mixture. Shake off any extra flour. Each oyster should be fried for two to three minutes, or until it is golden brown and crispy. Put paper towels down to dry. In a small saucepan, melt the butter and add the hot sauce. This makes the hot sauce mixture. Spread or drizzle the hot sauce mix over the fried oysters. Cut up pickles and white bread and serve hot fried oysters with them.

Prep Time: 40 minutes

Cook Time: 15 minutes

These Keto Breakfast Stuffed Biscuits are a low-carb way to start the day that tastes great and fills you up. They're great for meal prep or a weekend brunch because they're full of eggs, cheese, and savory fillings.

Ingredients: 6 large eggs. 1 cup shredded cheddar cheese. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup cooked and crumbled bacon. Salt and pepper to taste. 1 tube refrigerated keto biscuit dough.

Instructions: Start by heating the oven to 350F 175C. Put the eggs in a bowl and beat them. Then add the diced onions, bell peppers, and bacon, along with the shredded cheese. Add pepper and salt. Spread out each piece of biscuit dough and put an egg mixture scoop in the middle of each one. Form a ball with the biscuit dough and egg mixture inside it. Place the ball seam side down on a baking sheet lined with parchment paper. The biscuits should be baked in a hot oven for 15 to 20 minutes, or until they are golden brown and done all the way through. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 20 minutes

This sushi roll with cream cheese and smoked salmon is both tasty and creamy, making it perfect for lunch.

Ingredients: 4 sheets nori seaweed. 2 cups sushi rice. 1/2 cup cream cheese. 1/2 cup smoked salmon, thinly sliced. 1 cucumber, julienned. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Follow the directions on the package to make sushi rice. Place a sushi mat made of bamboo on a clean surface. Put a nori sheet on the mat so that the shiny side is facing down. Put a thin layer of sushi rice on top of the nori, leaving a 1-inch edge at the top. Cover the rice with cream cheese. Place strips of smoked salmon and cucumber along the bottom edge of the nori. Using the bamboo mat to roll the sushi tightly, seal the edge with water. With a sharp knife, cut the roll into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 25 minutes

Cook Time: 0 minutes

A hearty Hungarian dish made with soft chicken thighs cooked in a thick, creamy paprika sauce.

Ingredients: 4 chicken thighs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 tablespoons Hungarian paprika. 1 cup chicken broth. 1 cup sour cream. 2 tablespoons flour. Chopped fresh parsley for garnish.

Instructions: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Brown chicken thighs on both sides, then remove from skillet and set aside. In the same skillet, add diced onion and minced garlic. Cook until softened. Stir in Hungarian paprika and cook for 1-2 minutes. Sprinkle flour over the onion mixture and cook for another minute, stirring constantly. Slowly pour in chicken broth, stirring continuously until smooth. Return chicken thighs to the skillet. Cover and simmer for 20-25 minutes, or until chicken is cooked through and tender. In a small bowl, whisk sour cream until smooth. Gradually add some of the hot liquid from the skillet to temper the sour cream. Pour sour cream mixture into the skillet, stirring constantly, until well combined and heated through. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes