Drawing Cute

This Bruschetta Chicken Pasta Salad combines the flavors of classic bruschetta with tender grilled chicken and pasta for a refreshing and satisfying meal. It's perfect for summer gatherings, potlucks, or as a light lunch or dinner option.

Ingredients: 8 ounces penne pasta. 2 chicken breasts, grilled and diced. 2 cups cherry tomatoes, halved. 1/2 cup fresh basil leaves, chopped. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup balsamic vinegar. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup grated Parmesan cheese. Balsamic glaze for drizzling optional.

Instructions: Cook penne pasta according to package instructions. Drain and rinse under cold water, then set aside. In a large bowl, combine grilled chicken, cherry tomatoes, basil, red onion, and minced garlic. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Pour over the chicken mixture and toss to combine. Add cooked pasta to the bowl and toss until well combined with the chicken and tomato mixture. Sprinkle grated Parmesan cheese over the salad and toss once more. Serve immediately, drizzling with balsamic glaze if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Ultimate Vegan Protein Burrito is packed with plant-based protein from quinoa, black beans, lentils, and brown rice, along with a variety of vegetables for flavor and nutrition. It's a satisfying and nutritious meal that's perfect for any time of day.

Ingredients: 1 cup cooked quinoa. 1 cup cooked black beans. 1 cup cooked brown rice. 1 cup cooked lentils. 1 cup chopped spinach. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped bell peppers. 1/4 cup chopped cilantro. 1 avocado, sliced. 4 large whole wheat tortillas. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Salsa and guacamole for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add red onion and bell peppers, cook until softened. Add cooked quinoa, black beans, brown rice, lentils, spinach, tomatoes, cilantro, cumin, paprika, salt, and pepper. Stir well to combine. Cook for 5-7 minutes until heated through. Warm the tortillas in a separate skillet or in the microwave. Place a portion of the filling mixture onto each tortilla. Top with sliced avocado. Fold in the sides of the tortilla, then roll up tightly to form a burrito. Serve with salsa and guacamole on the side.

Prep Time: 20 minutes

Cook Time: 15 minutes

This gluten-free One Pan Chicken Alfredo is a creamy and satisfying dish that's perfect for a quick weeknight dinner. With simple ingredients and easy preparation, it's sure to become a family favorite.

Ingredients: 2 boneless, skinless chicken breasts, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 cups gluten-free penne pasta. 2 cups gluten-free chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Slice the chicken breasts and add the garlic that has been minced to the pan. About 5 to 7 minutes, or until the chicken is browned and fully cooked. To the pan, add gluten-free penne pasta and chicken broth. Bring to a low boil. Put the lid on top and cook for 15 to 20 minutes, or until the pasta is soft and most of the liquid is gone. Grate some Parmesan cheese and add heavy cream. Add two to three more minutes of cooking time, or until the sauce gets thicker. Add pepper and salt to taste. Add fresh parsley as a garnish if you like. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

A hearty and flavorful dish of red beans and rice cooked low and slow in a crockpot. Perfect for a chilly night!

Ingredients: 1 lb dried red kidney beans, rinsed and drained. 1 large onion, chopped. 3 celery stalks, chopped. 1 green bell pepper, chopped. 4 cloves garlic, minced. 1 lb Andouille sausage, sliced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste. 4 cups cooked rice, for serving. Green onions, chopped, for garnish.

Instructions: In a slow cooker, combine red kidney beans, onion, celery, bell pepper, garlic, Andouille sausage, chicken broth, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Cover and cook on low for 8 hours or until beans are tender. Serve over cooked rice and garnish with chopped green onions.

Prep Time: 15 minutes

Cook Time: 480 minutes

This fluffy vegan banana bread is not only gluten-free but also incredibly moist and flavorful. It's perfect for breakfast, snacks, or dessert!

Ingredients: 3 ripe bananas, mashed. 1/4 cup almond milk. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups gluten-free flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup chopped walnuts optional.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a loaf pan by greasing it. Put mashed bananas, almond milk, maple syrup, melted coconut oil, and vanilla extract in a bowl. Mix baking soda, cinnamon, salt, baking powder, and gluten-free flour in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. If using walnuts, mix in the chopped nuts. Spread out the batter in the loaf pan that has been greased. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. The banana bread should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 50-60

These blueberry muffins are vegan and are light, fluffy, and full of juicy blueberries. They're great for breakfast or as a snack at any time of the day.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tbsp baking powder. 1/2 tsp salt. 1 cup almond milk. 1/4 cup vegetable oil. 1 tsp vanilla extract. 1 cup fresh or frozen blueberries.

Instructions: Warm the oven up to 375F 190C, and grease or line a muffin tin with paper liners. Mix the flour, sugar, baking powder, and salt in a large bowl. Melt the vegetable oil, add the vanilla extract, and mix the almond milk in a different bowl. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Fold the blueberries in slowly. Fill up each muffin tin about two thirds of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes

This homemade roasted tomatillo salsa verde is sour and spicy, and it's great for dipping or topping your favorite keto dishes. It's paleo and low-carb friendly, so you can use it in a lot of different ways and add flavor to your meals.

Ingredients: 1 lb tomatillos, husked and rinsed. 2 serrano peppers, stemmed. 1/2 cup chopped onion. 2 cloves garlic. 1/4 cup fresh cilantro leaves. 1 tablespoon lime juice. Salt to taste. Optional: avocado oil for roasting.

Instructions: Preheat oven to 400F 200C. Place tomatillos and serrano peppers on a baking sheet. Drizzle with avocado oil if desired, and roast for 15-20 minutes until softened and slightly charred. In a blender or food processor, combine roasted tomatillos, serrano peppers, onion, garlic, cilantro, lime juice, and salt. Blend until smooth. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for later use.

Prep Time: 10 minutes

Cook Time: 20 minutes

Make the ultimate summer drink - Dandy Shandy. It's the perfect blend of crisp lager beer and sour lemonade.