Eat Down. Tip Up.

This hearty beef stew is keto-friendly and perfect for a quick and comforting meal. Loaded with tender beef and low-carb vegetables, it's packed with flavor and nutrients.

Ingredients: 1 lb beef stew meat, cubed. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 cups beef broth. 1 cup diced tomatoes. 1 cup chopped celery. 1 cup chopped carrots omit for strict keto. 1 cup chopped cauliflower. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until fragrant. Add beef stew meat, cook until browned. Stir in beef broth, diced tomatoes, celery, cauliflower, thyme, rosemary, salt, and pepper. Bring to a simmer, cover, and cook for 20-25 minutes or until beef is tender and vegetables are cooked through. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

These Oreo pudding cookies are soft, chewy, and packed with chocolatey goodness. The addition of instant chocolate pudding mix gives them an extra boost of flavor and a delightful texture. Perfect for satisfying your sweet tooth!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 3/4 cup brown sugar, packed. 1/4 cup granulated sugar. 1 3.4 oz package instant chocolate pudding mix. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups crushed Oreo cookies about 16-20 cookies. 1 cup semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the instant chocolate pudding mix to the bowl and mix until well combined. Beat in the eggs, one at a time, and then add the vanilla extract. Mix until the wet ingredients are fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed Oreo cookies and semisweet chocolate chips, making sure they are evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Oreo pudding cookies with a glass of cold milk!

Prep Time: 20 minutes

Cook Time: 12 minutes

These colorful rainbow cupcakes are a fun and tasty treat for kids during your light unit in Science. They're not only visually appealing but also a delightful way to explore the science of colors and light.

Ingredients: 1 box of white cake mix. 3 large eggs. 1/3 cup vegetable oil. 1 cup water. Gel food coloring various colors. Vanilla frosting. Rainbow sprinkles.

Instructions: Start by heating the oven to 350F 175C. Use cupcake liners to line a cupcake tin. Add the eggs, vegetable oil, water, and white cake mix to a mixing bowl. Mix everything together well. Split the cake batter into six different bowls. To make your rainbow cupcakes look bright, add a few drops of a different gel food coloring to each bowl. Mix each color in until they are all mixed in. Using a spoon or small measuring cup, add a spoonful of each color of batter to the cupcake liners one on top of the other to make a rainbow. Put the cupcakes in an oven that has already been heated up and bake them for 15 to 18 minutes, or until a toothpick stuck in the middle of one comes out clean. For a few minutes, let the cupcakes cool in the pan. Then, move them to a wire rack to cool completely. Spread vanilla frosting on the cupcakes and top them with rainbow sprinkles after they have cooled. Enjoy your tasty rainbow cupcakes that you made yourself!

Prep Time: 20 minutes

Cook Time: 15-18

Indulge in the perfect combination of rich chocolate and refreshing mint with these Minty Fudge Brownie Cups. These decadent treats are ideal for mint chocolate lovers and make for a delightful dessert or snack.

Ingredients: 1 cup of chocolate chips. 1/2 cup of butter. 1 cup of sugar. 2 eggs. 1 teaspoon of vanilla extract. 1/2 cup of all-purpose flour. 1/4 cup of cocoa powder. 1/4 teaspoon of salt. 1/2 cup of chopped mint chocolate. 1/4 cup of crushed mint candies. 1/4 cup of fresh mint leaves for garnish.

Instructions: Preheat your oven to 350F 175C. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth. Stir in the sugar, eggs, and vanilla extract until well combined. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the chocolate mixture and mix until the batter is smooth. Fold in the chopped mint chocolate and crushed mint candies. Grease a muffin tin or use cupcake liners, and spoon the brownie batter into each cup, filling them about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a brownie cup comes out with a few moist crumbs. Remove from the oven and let cool in the muffin tin for about 10 minutes before transferring the brownie cups to a wire rack to cool completely. Garnish with fresh mint leaves before serving. Enjoy your delicious Minty Fudge Brownie Cups!

Prep Time: 15 minutes

Cook Time: 20 minutes

A spicy kick from chili oil makes this cool cucumber salad with scallions even better. It has the right amount of each flavor and texture, so it can be eaten on its own or with other foods.

Ingredients: 2 cucumbers, thinly sliced. 4 scallions, thinly sliced. 2 tablespoons chili oil. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon agave syrup. 1 teaspoon sesame seeds optional.

Instructions: In a mixing bowl, combine the sliced cucumbers and scallions. In a separate small bowl, whisk together the chili oil, soy sauce, rice vinegar, sesame oil, and agave syrup. Pour the dressing over the cucumber and scallion mixture. Toss gently to coat evenly. Sprinkle with sesame seeds if desired. Chill in the refrigerator for at least 30 minutes before serving. Serve chilled as a refreshing salad or side dish.

Prep Time: 10 minutes

Cook Time: 0 minutes

A classic Homestyle Potato Salad recipe with creamy mayo, Dijon mustard, and a hint of dill. Perfect for picnics, barbecues, or as a side dish for any meal.

Ingredients: 4 cups diced potatoes. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup chopped red onion. 1/4 cup chopped celery. 2 hard-boiled eggs, chopped. 1 tablespoon chopped fresh dill. 1 tablespoon white wine vinegar. Salt and pepper to taste.

Instructions: Boil the diced potatoes in salted water until fork-tender, about 10-12 minutes. While the potatoes are cooking, mix mayonnaise, Dijon mustard, chopped red onion, chopped celery, chopped hard-boiled eggs, fresh dill, and white wine vinegar in a large bowl. Once the potatoes are cooked, drain and let them cool slightly. Add the slightly cooled diced potatoes to the mayonnaise mixture and gently fold them together until well coated. Season with salt and pepper to taste. Refrigerate the potato salad for at least 1 hour before serving to allow flavors to meld. Serve chilled and garnish with additional dill, if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

This creamy slow cooker chicken is incredibly tender and flavorful, thanks to a rich and creamy sauce made with cream of chicken soup, sour cream, and Parmesan cheese. It's an easy and comforting meal that the whole family will love.

Ingredients: 4 boneless, skinless chicken breasts. 1 can 10.5 oz condensed cream of chicken soup. 1 cup chicken broth. 1/2 cup sour cream. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Add garlic powder, onion powder, salt, and pepper to chicken breasts to make them taste better. Put chicken broth, cream of chicken soup, sour cream, and Parmesan cheese in a bowl and mix them together. Season the chicken breasts and put them in the slow cooker. Cover the chicken with the creamy mix. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the chicken out of the slow cooker when it's done cooking and shred it with two forks. Add the shredded chicken back to the slow cooker and stir it in with the creamy sauce. If you want, you can add chopped fresh parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

This quick and easy shrimp scampi pasta recipe is perfect for busy weeknights. With minimal ingredients and maximum flavor, it's a delicious meal that can be prepared in just 15 minutes.

Ingredients: 8 oz linguine pasta. 1/4 cup unsalted butter. 4 cloves garlic, minced. 1 pound large shrimp, peeled and deveined. 1/4 teaspoon red pepper flakes optional. 1/4 cup white wine optional. 1/4 cup freshly squeezed lemon juice. 1/4 cup chopped fresh parsley. Salt and black pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side. If using, add red pepper flakes and white wine to the skillet. Allow it to simmer for 1-2 minutes. Add lemon juice and chopped parsley to the skillet. Stir well to combine. Season with salt and black pepper to taste. Add cooked linguine to the skillet and toss until pasta is coated evenly with the sauce. Serve immediately with grated Parmesan cheese on top.

Prep Time: 5 minutes

Cook Time: 10 minutes

This Spring Vegetable Tagliatelle is a vibrant and flavorful pasta dish perfect for celebrating the fresh produce of the season. Tender asparagus, juicy cherry tomatoes, and sweet peas come together in a light and savory sauce, making this dish a delightful springtime meal.

Ingredients: 250g tagliatelle pasta. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup asparagus, chopped. 1 cup peas. 1/2 cup vegetable broth. Salt and pepper to taste. Freshly grated Parmesan cheese for garnish. Fresh basil leaves for garnish.

Instructions: Cook tagliatelle pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add cherry tomatoes, asparagus, and peas to the skillet. Cook for 3-4 minutes, or until vegetables are tender. Pour in vegetable broth and let simmer for 2-3 minutes. Season with salt and pepper to taste. Add cooked tagliatelle pasta to the skillet and toss to combine with the vegetables. Serve hot, garnished with freshly grated Parmesan cheese and basil leaves. Enjoy your delicious Spring Vegetable Tagliatelle!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Honey Garlic Chicken recipe combines sweet and savory flavors with tender chicken breasts glazed in a sticky honey garlic sauce. It's easy to make and perfect for a delicious weeknight dinner.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1/3 cup honey. 1/4 cup soy sauce. 1 tablespoon lemon juice. 1 teaspoon cornstarch. 2 tablespoons water. Sesame seeds and chopped green onions for garnish.

Instructions: Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts to the skillet and cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Add honey, soy sauce, and lemon juice to the skillet, stirring to combine. In a small bowl, mix cornstarch and water to create a slurry. Pour the slurry into the skillet, stirring constantly until the sauce thickens, about 2 minutes. Return chicken to the skillet, turning to coat in the sauce. Simmer for an additional 2-3 minutes until chicken is heated through and sauce has thickened. Garnish with sesame seeds and chopped green onions before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

These vegan mocha cupcakes with espresso buttercream frosting are very rich and delicious. Great for satisfying your sweet tooth without using any animal products!

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup brewed coffee, cooled. 1/3 cup vegetable oil. 1 tbsp white vinegar. 1 tsp vanilla extract. 1/2 cup vegan butter, softened. 2 cups powdered sugar. 2 tbsp espresso or strong coffee, cooled. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add brewed coffee, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until smooth. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and let them cool completely on a wire rack. To make the frosting, beat vegan butter with an electric mixer until creamy. Gradually add powdered sugar, espresso, and vanilla extract, beating until smooth and fluffy. Once the cupcakes are completely cooled, frost them with the espresso buttercream frosting. Optional: garnish with cocoa powder or vegan chocolate shavings before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

This smokey Israeli eggplant dip is a great alternative to regular dips that is also paleo, keto, and Whole30-friendly. When you mix roasted eggplant, garlic, tahini, and smoked paprika together, you get a rich and flavorful dip that is great for any event.

Ingredients: 2 medium eggplants, roasted and peeled. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. Place whole eggplants on a baking sheet and roast for 45-50 minutes or until very soft. Remove eggplants from the oven and let them cool slightly. Peel the skin off the eggplants and discard. In a food processor, combine the roasted eggplant flesh, minced garlic, tahini, lemon juice, olive oil, and smoked paprika. Blend until smooth and creamy. Season with salt and pepper to taste. Transfer the dip to a serving bowl, garnish with fresh parsley, and drizzle with extra olive oil if desired. Serve with keto-friendly vegetables or low-carb crackers for dipping.

Prep Time: 10 minutes

Cook Time: 50 minutes

A delightful medley of mixed seafood and vibrant vegetables sautéed to perfection in olive oil, garlic, and lemon juice. This seafood sauté is quick, easy, and bursting with flavor.

Ingredients: 400g mixed seafood shrimp, squid, scallops. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 onion, finely chopped. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 zucchini, sliced. Salt and pepper to taste. 2 tablespoons lemon juice. 2 tablespoons chopped parsley.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, saut until fragrant. Add sliced bell peppers and zucchini, cook until slightly softened. Add mixed seafood, season with salt and pepper, and cook until seafood is opaque and cooked through. Drizzle lemon juice over the seafood and vegetables, toss well to combine. Sprinkle chopped parsley on top before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the rich and decadent flavors of these toffee chocolate chip cookie dough brownies that are vegan. They have layers of chewy chocolate chip cookie dough and fudgy brownies, which makes a delicious treat that will satisfy your sweet tooth.

Ingredients: 1 cup vegan butter. 1 cup brown sugar. 1/2 cup granulated sugar. 1/4 cup unsweetened applesauce. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan chocolate chips. 1 cup vegan toffee bits. 1 batch vegan brownie batter prepared according to package or homemade recipe.

Instructions: Start by heating the oven to 350F 175C. A 9x13-inch baking pan should be greased. Put vegan butter, brown sugar, and granulated sugar in a bowl and mix them together until they are light and fluffy. Add the vanilla extract and applesauce and beat until well mixed. Mix in the flour, baking soda, and salt one tablespoon at a time until a dough forms. Add vegan chocolate chips and toffee bits and mix until they are spread out evenly. Spread out half of the cookie dough in the bottom of the baking pan that has been prepared. Cover the cookie dough layer with the vegan brownie batter and spread it out evenly. On top of the brownie batter, crumble the rest of the cookie dough. After the oven is hot, bake for 25 to 30 minutes, or until the edges are set and the middle is just a little firm. Let it cool all the way down before cutting it into squares.

Prep Time: 20 minutes

Cook Time: 30 minutes

A quick and hearty chili made effortlessly in a pressure cooker for a flavorful meal.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese for garnish. Chopped green onions for garnish. Sour cream for garnish.

Instructions: Cook the ground beef in the pressure cooker until it's fully cooked. Set it to saut mode. Put in the minced garlic and diced onions. Saut until the onions become clear. Corn, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper should all be stirred in. Put the lid on the pressure cooker and set it to high pressure for 10 minutes. Do a quick release of pressure when the cooking cycle is over. Hot chili should be served with shredded cheddar cheese, chopped green onions, and sour cream on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

A creamy and flavorful Alfredo sauce that is low in fat and vegan-friendly.

Ingredients: 1 cup cauliflower florets. 1/2 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 clove garlic, minced. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Steam the cauliflower until tender. In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper. Blend until smooth and creamy. Heat the sauce in a saucepan over medium heat until warmed through, stirring occasionally. Serve over pasta or use as a sauce for other dishes.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Berries and Yogurt Popsicles are a refreshing and healthy treat for hot summer days. They are packed with the goodness of Greek yogurt and a medley of fresh berries. You can customize the sweetness by adjusting the amount of honey to your liking.

Ingredients: 2 cups of Greek yogurt. 1 cup of mixed berries strawberries, blueberries, raspberries. 1/4 cup of honey. 1 teaspoon of vanilla extract.

Instructions: Put the Greek yogurt, mixed berries, honey, and vanilla extract in a blender. Mix everything together until it's smooth. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put the popsicles in the freezer for at least 4 hours, or until they are solid. Just run the molds under warm water for a second to get the popsicles out of them. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes