Drawfus

A tasty and creamy seafood chowder made with ingredients that are good for keto dieters. This hearty dish is great for a cold night when you want to stay warm.

Ingredients: 4 cups seafood stock. 1 cup heavy cream. 1/2 cup diced celery. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. 1 cup cauliflower florets. 1/2 lb shrimp, peeled and deveined. 1/2 lb scallops. 1/2 lb white fish fillets, cut into chunks. Salt and pepper to taste. 2 tbsp butter. 2 tbsp olive oil. 1 tsp dried thyme. 1/2 tsp paprika. 1/4 cup chopped parsley.

Instructions: Put butter and olive oil in a large pot and heat them over medium-low heat. Put in the garlic, onion, bell pepper, and celery. It will take about 5 minutes of cooking until the vegetables are soft. Add the thyme, paprika, and cauliflower florets and mix them in. Go on and cook for two more minutes. Add the seafood stock and bring the soup to a low boil. Seafood, cream, shrimp, and white fish should be added. Slowly cook the seafood for about 5 to 7 minutes, or until it's fully cooked. Add pepper and salt to taste. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

This hearty root vegetable soup is a perfect comfort food for chilly days. Packed with nutritious carrots, potatoes, parsnips, and celery, it's both flavorful and satisfying. It's easy to make and can be customized with your favorite herbs and spices.

Ingredients: 2 cups diced carrots. 2 cups diced potatoes. 2 cups diced parsnips. 1 cup diced celery. 1 cup diced onion. 4 cloves garlic, minced. 6 cups vegetable broth. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Add carrots, potatoes, parsnips, and celery. Cook for 5 minutes. Pour in vegetable broth. Add bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender. Remove bay leaves and discard. Using an immersion blender, blend soup until smooth. Alternatively, transfer soup to a blender and blend in batches. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

Elevate your grilling game with The Beeroness' All-Purpose Beer Marinade. The combination of beer, soy sauce, and spices creates a flavorful and versatile marinade that works wonders on both meat and veggies. Perfect for summer BBQs or any grilling occasion.

Ingredients: 1 cup beer preferably a flavorful ale or stout. 1/2 cup soy sauce. 1/4 cup olive oil. 1/4 cup brown sugar. 3 cloves garlic, minced. 1 tablespoon Dijon mustard. 1 teaspoon smoked paprika. 1 teaspoon black pepper. 1/2 teaspoon onion powder. 1/2 teaspoon cayenne pepper adjust to taste.

Instructions: In a bowl, whisk together beer, soy sauce, olive oil, brown sugar, minced garlic, Dijon mustard, smoked paprika, black pepper, onion powder, and cayenne pepper. Place your choice of meat or veggies in a resealable plastic bag or a shallow dish. Pour the marinade over the meat or veggies, ensuring they are well-coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for best flavor infusion. Preheat the grill to medium-high heat. Remove the meat or veggies from the marinade, allowing excess to drip off. Grill until the meat is cooked to your liking or the veggies are tender and slightly charred, basting with the marinade during cooking. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe combines the convenience of an edible coffee cup with the rich flavors of a creamy coffee. It's perfect for a special treat or to impress your guests.

Ingredients: 4 edible coffee cups. 1 cup of freshly brewed coffee. 1/4 cup of heavy cream. 2 tablespoons of sugar. 1 teaspoon of cocoa powder. Whipped cream for topping.

Instructions: Make yourself a cup of your favorite coffee. Low heat should be used to warm the heavy cream in a small saucepan, but not boil it. Put in the sugar and mix it in until it's completely mixed in. Next, add the cocoa powder and mix it in until it's smooth. Fill up about two-thirds of the way up each edible coffee cup with hot coffee. Put some of the cocoa cream mix on top of each cup of coffee. Add a big dollop of whipped cream on top. Serve right away, and enjoy your tasty coffee in a cup that you can eat!

Prep Time: 10 minutes

Cook Time: 5 minutes

This spicy chili is a hearty and tasty meal that's great for cold days. It's a filling meal made with ground beef, vegetables, and a mix of spices. It's also low in carbs and gluten-free, so it can be eaten on a keto diet. When diced tomatoes, tomato sauce, and green chilies are mixed together, they give the dish more flavor and a little heat. For a tasty and comforting meal, top it with your favorite things, like sour cream, shredded cheese, and fresh cilantro.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 can 4 oz diced green chilies. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup beef broth. 1/4 cup chopped fresh cilantro, for garnish optional. Sour cream and shredded cheese, for serving optional.

Instructions: Over medium-low heat, brown the ground beef in a large pot or Dutch oven until it's done. Get rid of any extra fat. To the pot with the ground beef, add the minced garlic, diced onion, and diced bell pepper. It will take about 5 minutes of cooking until the vegetables are soft. Add the diced green chilies, chili powder, cumin, paprika, cayenne pepper, salt, and pepper, and mix them in. Combine well by mixing. Put the beef broth into the chili and slowly bring it to a boil. Leave it alone to cook for 20 to 25 minutes, stirring every now and then, until the flavors blend and the chili gets the thickness you want. Add more salt and pepper if you think it needs it after tasting. If you want, you can serve the chili hot with chopped fresh cilantro on top. You can add sour cream and shredded cheese on top to make it taste even better. Have fun!

Prep Time: 10 minutes

Cook Time: 30 minutes

These Papaya-Coconut Popsicles are great for hot summer days because they are cool and full of tropical flavors. Ripe papaya is sweet, and creamy coconut milk goes well with it. A little lime juice gives it a zesty twist.

Ingredients: 2 cups ripe papaya, diced. 1 can 13.5 oz coconut milk. 1/4 cup honey or maple syrup. 1 tablespoon lime juice. 1/2 teaspoon vanilla extract.

Instructions: In a blender, combine papaya, coconut milk, honey or maple syrup, lime juice, and vanilla extract. Blend until smooth and well combined. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, run the molds under warm water for a few seconds to loosen the popsicles. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

This Maple-Bacon Fruit Dip is a delightful combination of sweet and savory flavors, making it the perfect accompaniment for a fruit platter. The creamy texture, the smoky crunch of bacon, and the hint of maple syrup create a unique and delicious dip that everyone will love.

Ingredients: 1 cup cream cheese. 1/2 cup sour cream. 1/4 cup pure maple syrup. 6 slices cooked bacon, crumbled. 1/4 teaspoon ground cinnamon. Assorted fresh fruits e.g., apples, strawberries, pineapple for dipping.

Instructions: In a mixing bowl, combine cream cheese and sour cream until smooth. Stir in the pure maple syrup and mix until well incorporated. Add the crumbled bacon and ground cinnamon to the mixture, and stir until evenly distributed. Refrigerate the dip for at least 30 minutes to allow the flavors to meld together. Serve the Maple-Bacon Fruit Dip with assorted fresh fruits for dipping. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Garlic Grilled Cheese Sandwich is a tasty take on the usual grilled cheese. The minced garlic gives the cheesy goodness a great smell and taste. It's easy to make and takes little time. It's great for a quick lunch or snack.

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 2 cloves of garlic, minced. 2 tablespoons of butter. Salt and pepper to taste.

Instructions: Spread minced garlic evenly on one side of each bread slice. Place a slice of cheddar cheese on one bread slice with garlic side up. Top with the other slice of bread, garlic side down, to form a sandwich. Spread butter on the outside of the sandwich. Heat a skillet or pan over medium heat. Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, about 2-3 minutes per side. Season with salt and pepper to taste. Remove from the skillet, let it cool for a minute, then slice and serve hot.

Prep Time: 5 minutes

Cook Time: 6 minutes

This slow cooker soup is hearty and tasty, like stuffed peppers. It has ground beef, rice, a mix of vegetables, and a savory tomato broth.

Ingredients: 1 lb ground beef. 1 cup diced onion. 1 cup diced bell peppers. 3 cloves garlic, minced. 1 can 28 oz diced tomatoes. 1 can 15 oz tomato sauce. 1 can 15 oz beef broth. 1 cup cooked rice. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup shredded mozzarella cheese optional. Fresh parsley for garnish.

Instructions: In a skillet, cook ground beef over medium heat until browned. Drain excess fat. Transfer cooked beef to the slow cooker. Add diced onion, bell peppers, and minced garlic. Add diced tomatoes, tomato sauce, beef broth, cooked rice, oregano, basil, salt, and black pepper to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. If desired, sprinkle shredded mozzarella cheese on top during the last 30 minutes of cooking. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

This vegan overnight berry oatmeal is a nutritious and delicious breakfast option. The oats soak overnight, absorbing the flavors of almond milk, chia seeds, and maple syrup, while the mixed berries add a burst of freshness and sweetness. It's an easy make-ahead meal perfect for busy mornings.

Ingredients: 1 cup rolled oats. 1 cup almond milk. 1 tablespoon chia seeds. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. 1 cup mixed berries strawberries, blueberries, raspberries. 2 tablespoons sliced almonds optional.

Instructions: In a jar or container, combine rolled oats, almond milk, chia seeds, maple syrup, and vanilla extract. Stir well to combine all ingredients evenly. Add mixed berries on top of the oat mixture. Cover the jar or container and refrigerate overnight, or for at least 4 hours. In the morning, stir the oatmeal mixture, and if desired, sprinkle sliced almonds on top before serving.

Prep Time: 5 minutes

Cook Time: 0 minutes

For breakfast, these fluffy Greek yogurt pancakes are a treat. The Greek yogurt makes these pancakes extra special by giving them a creamy and tangy taste.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup Greek yogurt. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract. Butter or oil for cooking.

Instructions: Put the all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl and mix them together. To make it smooth, mix the Greek yogurt, milk, egg, and vanilla extract in a different bowl with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; lumps are fine. Put a nonstick griddle or skillet over medium-low heat and add a little butter or oil to cover the bottom. For every pancake, put 1/4 cup of pancake batter on the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Add more butter or oil to the pan as needed and do it again with the rest of the batter. You can top the hot, fluffy Greek yogurt pancakes with maple syrup, fresh berries, or powdered sugar, or anything else you like.

Prep Time: 10 minutes

Cook Time: 15 minutes

The sweet and sour citrus fruits, fresh greens, and zingy dressing in this Summer Citrus Salad make it a real treat. A hot summer day is the best time to eat this dish.

Ingredients: 2 oranges, peeled and sliced. 2 grapefruits, peeled and segmented. 1 cup fresh spinach leaves. 1/2 cup thinly sliced red onion. 1/4 cup chopped fresh mint leaves. 1/4 cup crumbled feta cheese. 1/4 cup sliced almonds, toasted. 2 tablespoons extra-virgin olive oil. 2 tablespoons freshly squeezed lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the sliced oranges and grapefruits. Add the fresh spinach leaves, thinly sliced red onion, and chopped mint leaves. In a small bowl, whisk together the olive oil, lemon juice, and honey to make the dressing. Season with salt and pepper to taste. Drizzle the dressing over the salad and gently toss to combine. Sprinkle the crumbled feta cheese and toasted sliced almonds on top of the salad. Serve immediately and enjoy your refreshing summer citrus salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

A quick and easy chicken broccoli stir-fry recipe with a savory sauce. Perfect for a weeknight dinner!

Ingredients: 2 chicken breasts, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: In a bowl, combine soy sauce, oyster sauce, and sesame oil. Set aside. Heat vegetable oil in a wok or large skillet over high heat. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant. Add sliced chicken and cook until it's no longer pink, about 3-4 minutes. Add broccoli and red bell pepper to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and everything is heated through. Serve hot over steamed rice. Enjoy your delicious Chicken Broccoli Stir-Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Amazing Baby Kale Salad with Shallot Vinaigrette is a delicious and healthy paleo and vegan salad option. The vibrant baby kale leaves are paired with a tangy and slightly sweet shallot vinaigrette, creating a perfect balance of flavors. It's a nutrient-packed salad that's easy to make and perfect for a quick lunch or side dish.

Ingredients: 4 cups baby kale. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red bell pepper, chopped. 2 tablespoons red onion, thinly sliced. 2 tablespoons sunflower seeds. For the Shallot Vinaigrette:. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1 small shallot, minced. 1 teaspoon Dijon mustard. 1 teaspoon maple syrup. Salt and pepper to taste.

Instructions: In a large bowl, combine the baby kale, cherry tomatoes, cucumber, red bell pepper, red onion, and sunflower seeds. In a small bowl, whisk together the olive oil, apple cider vinegar, minced shallot, Dijon mustard, maple syrup, salt, and pepper to make the shallot vinaigrette. Drizzle the shallot vinaigrette over the salad and toss to coat the ingredients evenly. Serve the Amazing Baby Kale Salad with Shallot Vinaigrette immediately, and enjoy! Optional: Add grilled chicken or tofu for extra protein. Optional: Garnish with avocado slices or crumbled feta cheese if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

In this recipe for Olive and Sundried Tomato Crusted Fish, salty olives and sour sundried tomatoes are mixed together to make a tasty crust for tender fish fillets. This seafood dish is simple and classy, and it's great for a weeknight dinner or having guests over.

Ingredients: 4 fish fillets such as cod or halibut. 1/2 cup pitted olives. 1/4 cup sundried tomatoes. 1/4 cup breadcrumbs. 2 tablespoons olive oil. 1 tablespoon Dijon mustard. 1 teaspoon lemon zest. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a food processor, combine olives, sundried tomatoes, breadcrumbs, olive oil, Dijon mustard, lemon zest, salt, and pepper. Pulse until a coarse paste forms. Place fish fillets on a baking sheet lined with parchment paper. Spread olive and sundried tomato mixture evenly over the top of each fillet, pressing gently to adhere. Bake in the preheated oven for 12-15 minutes, or until fish is cooked through and topping is golden brown. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and simple recipe for grilled honey BBQ chicken served with a refreshing Arnold Palmer beverage.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 1 cup barbecue sauce. 1/4 cup honey. 1/4 cup olive oil. 1/4 cup lemon juice. 4 cups brewed black tea, chilled. 1/2 cup lemonade. Ice cubes. Lemon slices and mint leaves for garnish.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. In a small bowl, mix barbecue sauce, honey, olive oil, and lemon juice to make the marinade. Place chicken breasts in a resealable plastic bag and pour marinade over them. Seal the bag and massage the marinade into the chicken. Marinate in the refrigerator for at least 30 minutes. Remove chicken from marinade and discard excess marinade. Grill chicken breasts for 6-8 minutes per side, or until cooked through and grill marks appear. While chicken is grilling, prepare Arnold Palmer by mixing chilled black tea and lemonade in a pitcher. Serve grilled honey BBQ chicken with Arnold Palmer over ice. Garnish with lemon slices and mint leaves. Enjoy!

Prep Time: 40 minutes

Cook Time: 16 minutes

This Kale Protein Detox Salad is packed with nutrient-rich ingredients and bursting with flavor. It's a perfect combination of protein-packed chickpeas, quinoa, and crunchy veggies, making it a satisfying and nourishing meal. The lemon maple dressing adds a refreshing zing to this gluten-free and vegan salad, making it an ideal choice for a healthy lunch or dinner option.

Ingredients: 1 bunch kale, stems removed and leaves chopped. 1 cup cooked quinoa. 1 cup cooked chickpeas. 1/2 cup shredded carrots. 1/4 cup chopped red onion. 1/4 cup chopped fresh parsley. 1/4 cup sunflower seeds. 1/4 cup sliced almonds. Juice of 1 lemon. 2 tablespoons olive oil. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: Chopped kale, cooked quinoa, chickpeas, shredded carrots, red onion, parsley, sunflower seeds, and sliced almonds should all be put in a large bowl. To make the dressing, mix the lemon juice, olive oil, maple syrup, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together until it's well covered. Before you serve the salad, let it sit for at least 15 minutes so that the flavors can mix. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes