Eleanor Sims

The creamy avocado, tangy pesto, savory vegan feta, and sweet pomegranate in this avocado toast go so well together. It has just the right amount of flavors and textures to make a healthy meal or snack that you'll look forward to.

Ingredients: 2 slices of whole grain bread. 1 ripe avocado, mashed. 2 tablespoons of vegan pesto. 1/4 cup of crumbled vegan feta cheese. 2 tablespoons of fresh pomegranate seeds. Salt and pepper to taste.

Instructions: Toast the whole grain bread until it turns golden brown. Each piece of toasted bread should have the same amount of mashed avocado on it. Put vegan pesto on top of the mashed avocado. Vegan feta cheese crumbles should be put on top. Add fresh pomegranate seeds as a garnish. Add pepper and salt to taste.

Prep Time: 10 minutes

Cook Time: 5 minutes

You can make this chicken noodle soup at home in a slow cooker and it will be warm and comforting on cold days or when you're sick. It's full of juicy chicken, hearty vegetables, and tasty broth.

Ingredients: 1 lb boneless, skinless chicken breasts. 8 cups chicken broth. 3 carrots, sliced. 3 celery stalks, sliced. 1 onion, chopped. 3 garlic cloves, minced. 2 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp black pepper. 8 oz egg noodles. Salt to taste.

Instructions: Place chicken breasts in the bottom of a slow cooker. Add carrots, celery, onion, garlic, thyme, rosemary, black pepper, and chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker. Add egg noodles to the slow cooker. Cover and cook on high for an additional 15-20 minutes, or until noodles are tender. Season with salt to taste before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

These Turtle Buckeye Brownies are a decadent and irresistible treat that combines the flavors of brownies, peanut butter, chocolate, caramel, and pecans. Perfect for chocolate lovers!

Ingredients: 1 box of brownie mix. 1/2 cup unsalted butter, melted. 1/4 cup milk. 1/4 cup creamy peanut butter. 1 cup semisweet chocolate chips. 1 cup chopped pecans. 1/2 cup caramel sauce. 1/2 cup chocolate sauce.

Instructions: Grease a 9 by 9-inch baking pan and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Melted butter, milk, and brownie mix should all be combined in a bowl. Blend until thoroughly blended. Fill the baking pan with brownie batter and spread it evenly. Melt the semisweet chocolate chips and peanut butter in a small saucepan over low heat, stirring until smooth. Evenly distribute the peanut butter-chocolate mixture over the brownie batter in the pan. Overtop, scatter the chopped pecans. For 25 to 30 minutes, or until a toothpick inserted into the center emerges with moist crumbs, bake in the preheated oven. Take out of the oven and leave the brownies in the pan to cool for approximately fifteen minutes. After the brownies have cooled, drizzle with the chocolate and caramel sauces. Before slicing the brownies into squares, give the sauces a few minutes to settle. Your delectable Turtle Buckeye Brownies are ready to be served.

Prep Time: 20 minutes

Cook Time: 30 minutes

These Superfood Lemon Bars are bursting with tangy lemon flavor and packed with nutritious ingredients like almonds, oats, cashews, and turmeric. They're vegan, gluten-free, and the perfect guilt-free treat for any occasion!

Ingredients: 1 cup almonds. 1 cup rolled oats. 1/2 cup dates, pitted. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/2 cup cashews, soaked overnight. 1/4 cup coconut cream. 1/4 cup lemon juice. Zest of 1 lemon. 2 tbsp agave syrup. 2 tbsp chia seeds. 1 tbsp turmeric powder.

Instructions: Preheat oven to 350F 175C. In a food processor, blend almonds, oats, and dates until crumbly. Press mixture into the bottom of a lined baking dish to form a crust. Bake crust for 10-12 minutes, then let it cool. In a blender, combine soaked cashews, coconut cream, lemon juice, lemon zest, agave syrup, chia seeds, and turmeric powder. Blend until smooth. Pour the lemon mixture over the cooled crust and spread evenly. Refrigerate for at least 4 hours, or until set. Once set, slice into bars and serve chilled.

Prep Time: 20 minutes

Cook Time: 10 minutes

A delightful fusion of tender baked chicken coated in a crispy crust, served with a tangy sweet and sour sauce, and accompanied by flavorful fried rice.

Ingredients: 1 lb chicken breast, cut into bite-sized pieces. 1 cup cornstarch. 2 eggs, beaten. 1 cup pineapple chunks. 1 bell pepper, diced. 1 onion, diced. 1 cup sugar. 1/2 cup apple cider vinegar. 1/4 cup ketchup. 1 tablespoon soy sauce. 2 cups cooked white rice. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Coat chicken pieces in beaten eggs, then dredge in cornstarch. Place coated chicken on a baking sheet lined with parchment paper. Bake chicken for 20-25 minutes or until golden and crispy. In a saucepan, combine sugar, vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat, stirring until sugar is dissolved. Add pineapple chunks, bell pepper, and onion to the sauce. Cook for another 5-7 minutes until vegetables are tender and sauce has thickened. Heat vegetable oil in a skillet over medium heat. Add cooked rice and stir-fry for 3-5 minutes until heated through. Serve baked chicken with sweet and sour sauce alongside fried rice. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy air-fried lamb chops that are cooked just right and juicy. With this quick and easy recipe, you can make tender chops that are seasoned with garlic and herbs that taste great.

Ingredients: 4 lamb chops. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried thyme.

Instructions: For 5 minutes, heat your air fryer up to 400F 200C. Put olive oil, salt, black pepper, garlic powder, dried rosemary, and dried thyme in a small bowl and mix them together. Use the olive oil mix to coat both sides of the lamb chops. Make sure the lamb chops are not touching each other when you put them in the air fryer basket. It takes 10 to 12 minutes to air fry the lamb chops at 400F 200C. You should flip them over halfway through the cooking time so that they brown evenly. Use a meat thermometer to find out how hot the lamb chops are inside. For medium-rare, they should reach 145F 63C; you can change the temperature to get them to the level of doneness you like. The lamb chops should be left to rest for a few minutes after taking them out of the air fryer before being served. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 12 minutes

This Paleo Slow Cooker Chili is a hearty and flavorful dish that's perfect for a cozy meal. Packed with grass-fed ground beef and a variety of vegetables, it's a nutrient-rich and satisfying option. You can also customize it by omitting beans for strict Paleo compliance.

Ingredients: 2 pounds grass-fed ground beef. 1 onion, chopped. 3 cloves garlic, minced. 2 bell peppers, diced. 2 celery stalks, chopped. 1 can 28 ounces crushed tomatoes. 1 can 14 ounces diced tomatoes. 1 can 6 ounces tomato paste. 1 cup beef broth. 2 tablespoons chili powder. 1 tablespoon cumin. 1 tablespoon paprika. 1 teaspoon dried oregano. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 1/2 teaspoon cayenne pepper adjust to taste. 2 cups cauliflower florets. 2 cups sweet potatoes, diced. 2 cups zucchini, diced. 1 can 14 ounces black beans optional, omit for strict Paleo. 1 can 14 ounces kidney beans optional, omit for strict Paleo. 1/4 cup chopped fresh cilantro for garnish. Avocado slices for garnish.

Instructions: Brown the ground beef in a large skillet over medium heat. Eliminate extra fat. To the skillet, add the diced onions, minced garlic, bell peppers, and celery. Saut the veggies until they become soft. Place the cooked mixture of beef and vegetables in a slow cooker. To the slow cooker, add the diced and crushed tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, oregano, sea salt, black pepper, and cayenne. Mix everything together. Put the sweet potatoes, zucchini, and cauliflower florets in the slow cooker. If you plan to add beans, rinse and drain the kidney and black beans before adding them to the slow cooker. Once the flavors have blended and the vegetables are soft, cover the slow cooker and cook on low for 6 to 8 hours. Serve the Paleo Slow Cooker Chili hot, topped with avocado slices and fresh cilantro. Take pleasure in your tasty, Paleo-friendly chili!

Prep Time: 20 minutes

Cook Time: 6-8

A refreshing and vibrant Mexican slaw salad featuring black beans, crisp vegetables, and a zesty lime-cumin dressing. Perfect for a light and flavorful meal, Aggie's Kitchen brings you a delightful combination of textures and flavors that will satisfy your taste buds.

Ingredients: 2 cups shredded green cabbage. 1 cup shredded red cabbage. 1 cup thinly sliced radishes. 1 cup corn kernels fresh or thawed if frozen. 1 can 15 oz black beans, drained and rinsed. 1/2 cup chopped fresh cilantro. 1/4 cup diced red onion. 1 jalapeo, seeded and minced. 1/3 cup olive oil. 2 tablespoons lime juice. 1 tablespoon apple cider vinegar. 1 teaspoon honey. 1 teaspoon ground cumin. Salt and pepper to taste. Tortilla strips or chips for garnish.

Instructions: Combine the red and green cabbage shreds in a big bowl. To the bowl, add the chopped jalapeo, red onion, cilantro, black beans, corn, and sliced radishes. To make dressing, combine olive oil, lime juice, apple cider vinegar, honey, cumin, salt, and pepper in a small bowl. After adding the dressing to the salad, toss to coat all the ingredients. To allow the flavors to meld, let the salad marinate in the fridge for at least half an hour. Add some crunch to the dish by garnishing it with tortilla strips or chips. Enjoy your Mexican Slaw Salad with Black Beans, served cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

With their sour key lime sauce and crispy grouper fritters, these dishes are a great mix of tastes and textures. After being seasoned, the grouper is dipped in a tasty batter and fried until it is golden brown and crispy. The key lime sauce that comes with the grouper gives it a zesty kick that goes well with its mild flavor. If you have a seafood party or dinner party, this recipe is sure to impress your guests.

Ingredients: 1 lb grouper fillets, diced. 1 cup all-purpose flour. 1/2 cup cornmeal. 1/4 cup grated Parmesan cheese. 2 eggs, beaten. 1/4 cup milk. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Oil for frying. 1/2 cup mayonnaise. 2 tablespoons freshly squeezed key lime juice. 1 tablespoon honey. 1 teaspoon Dijon mustard. 1 teaspoon chopped fresh cilantro. 1/2 teaspoon lime zest.

Instructions: In a bowl, mix together flour, cornmeal, Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk together eggs and milk. Dip grouper pieces into the egg mixture, then coat with the flour mixture. Heat oil in a deep fryer or skillet to 350F 175C. Fry the coated grouper pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels. In a small bowl, whisk together mayonnaise, key lime juice, honey, Dijon mustard, cilantro, and lime zest to make the sauce. Serve the grouper fritters hot with the key lime sauce for dipping.

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan take on the traditional green bean casserole is very simple to make and tastes great. This dish is great for any event because it has creamy mushroom sauce, tender green beans, and crispy fried onions.

Ingredients: 1 can 10.75 oz vegan cream of mushroom soup. 1/2 cup unsweetened almond milk. 1/2 tsp garlic powder. 1/4 tsp black pepper. 4 cups cooked green beans. 1 1/3 cups crispy fried onions. 1 cup vegan shredded cheddar cheese. 1 tsp soy sauce. 1 tsp olive oil. 1/2 tsp onion powder.

Instructions: Warm the oven up to 175F 350C. Cream of mushroom soup, almond milk, garlic powder, black pepper, soy sauce, and onion powder should all be mixed together in a bowl. Add 2/3 cup of crispy fried onions, 1/2 cup of vegan shredded cheddar cheese, and mix everything together. Put the mixture in a baking dish and spread it out evenly. For 25 minutes, or until it starts to bubble. Take it out of the oven and add the rest of the crispy fried onions and vegan shredded cheddar cheese on top. Put it back in the oven and bake for five more minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

This Easy Chunky Guacamole recipe is a delicious and refreshing dip that's perfect for parties, gatherings, or a tasty snack. Made with fresh ingredients, it's bursting with flavors and has just the right amount of kick from the jalapeño pepper.

Ingredients: 3 ripe avocados, peeled, pitted, and diced. 1 small red onion, finely chopped. 2 tomatoes, diced. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeds removed and finely chopped. 2 cloves garlic, minced. Juice of 2 limes. Salt and pepper to taste.

Instructions: Use a fork to mash the diced avocados in a medium-sized bowl until the texture you want is reached. Cut the red onion into small pieces, dice the tomatoes, chop the cilantro, and mince the jalapeo pepper. Add these to the bowl with the mashed avocados. Add the juice of two limes and gently stir everything together. Cut up some garlic and add it to the dish. Add salt and pepper to taste. If you need to, change the seasoning. Make sure the plastic wrap touches the guacamole's surface to keep it from turning brown. Put it in the fridge for at least 30 minutes to let the flavors mix. You can eat it with tortilla chips or put it on tacos, nachos, or grilled meats.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Vegan Chocolate Mincemeat Flapjacks are a fun take on the classic flapjack. They have the richness of chocolate and the holiday flavors of mincemeat. You can serve them at holiday parties or just as a sweet treat any time of the year.

Ingredients: 250g vegan chocolate. 200g vegan mincemeat. 200g rolled oats. 100g vegan butter. 100g brown sugar. 3 tbsp golden syrup.

Instructions: Preheat the oven to 180C 350F. In a saucepan, melt the vegan butter, brown sugar, and golden syrup over low heat, stirring until well combined. Remove from heat and stir in the rolled oats until fully coated. Press half of the oat mixture into a lined baking tin, smoothing it out evenly. Spread the vegan mincemeat over the oat mixture in the tin. Chop the vegan chocolate and scatter it over the mincemeat layer. Cover with the remaining oat mixture, pressing down gently. Bake in the preheated oven for 25-30 minutes until golden brown. Allow to cool in the tin before cutting into flapjack squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

When you make a cheesy carrot casserole, this cheesy carrot casserole salad goes great with it. The creamy and tasty salad goes well with the warm and cheesy casserole because it is different and crunchy. Enjoy the way carrots and cheddar cheese taste together with a sour dressing!

Ingredients: 4 cups grated carrots. 1 cup grated cheddar cheese. 1/2 cup mayonnaise. 1/4 cup sour cream. 1/4 cup chopped fresh parsley. 2 tablespoons grated onion. 1 tablespoon Dijon mustard. 1 teaspoon white wine vinegar. Salt and pepper to taste.

Instructions: Put the grated carrots and cheddar cheese in a large bowl and mix them together. Mix the mayonnaise, sour cream, onion powder, Dijon mustard, chopped fresh parsley, and white wine vinegar in a different bowl using a whisk until everything is well mixed. Add the dressing to the carrots and cheese, and then toss to coat everything well. Add pepper and salt to taste. Put the salad in the fridge for at least 30 minutes with the lid on so the flavors can mix. Cool it down and serve it as a tasty side dish with your cheesy carrot casserole.

Prep Time: 15 minutes

Cook Time: 0 minutes

Do something fun today with this BBQ recipe! Sweet and juicy beef ribs that have been smoked to perfection and glazed with a thick BBQ sauce. A tasty dish that will make any day special.

Ingredients: 3 lbs beef ribs. 1 cup BBQ sauce. 2 tbsp olive oil. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp smoked paprika. 1/2 tsp black pepper. Salt to taste. Wood chips for smoking.

Instructions: Warm up the grill to about 375F 190C, which is medium-high heat. Use garlic powder, onion powder, smoked paprika, black pepper, and salt to coat the beef ribs in olive oil. Pack wood chips into a smoker box or a pouch made of aluminum foil. Place this on the grill grates. On the grill, put the beef ribs bone side down and away from direct heat. Keep the temperature steady for two hours while you smoke with the lid closed. After smoking the ribs, use BBQ sauce to cover them all over. Keep cooking for another 30 minutes, adding more sauce every 10 minutes to baste. Check to see if it's done; the temperature inside should reach 200F 93C. After taking them off the grill, let them rest for 10 minutes before cutting them. Put the hot BBQ ribs on the table with your favorite sides, and enjoy!

Prep Time: 15 minutes

Cook Time: 150 minutes

You can easily make homemade refried beans in the Instant Pot for a tasty and filling side dish.

Ingredients: 2 cups dried pinto beans. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeo, diced optional. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons vegetable oil. 1 cup water.

Instructions: Rinse the pinto beans under cold water and pick out any debris. In the Instant Pot, combine beans, onion, garlic, jalapeo, vegetable broth, cumin, chili powder, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes, then quick release any remaining pressure. Using a slotted spoon, transfer the cooked beans and some liquid to a blender. Blend until smooth. In the Instant Pot, saut the blended bean mixture in vegetable oil for 5-7 minutes, stirring frequently. Add water gradually until you reach your desired consistency. Continue to cook for an additional 5 minutes. Serve the refried beans hot with your favorite toppings. Enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

A chili lime marinade makes these skewers taste even better. They have sweet pineapple and succulent shrimp on them. Perfect for a BBQ party!

Ingredients: 1 lb large shrimp, peeled and deveined. 1 ripe pineapple, cut into chunks. 3 tablespoons olive oil. 2 tablespoons fresh lime juice. 2 teaspoons chili powder. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, mix olive oil, lime juice, chili powder, garlic powder, paprika, salt, and pepper to create the marinade. Add shrimp to the marinade, ensuring they are evenly coated. Allow to marinate for at least 30 minutes in the refrigerator. Preheat the grill to medium-high heat. Thread marinated shrimp and pineapple chunks alternately onto the soaked skewers. Brush the skewers with additional marinade before placing them on the preheated grill. Grill skewers for 3-4 minutes per side or until the shrimp is opaque and pineapple has a nice char. Serve immediately, garnished with lime wedges, and enjoy the flavorful Chili Lime Shrimp Pineapple Skewers!

Prep Time: 40 minutes

Cook Time: 8 minutes

This Easy Rocky Road Fudge recipe is a quick and delicious treat that can be made in the microwave. It's a perfect combination of creamy chocolate, sweet marshmallows, and crunchy nuts. Great for satisfying your sweet tooth in no time!

Ingredients: 2 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1 1/2 cups mini marshmallows. 1/2 cup chopped nuts e.g., almonds or walnuts.

Instructions: Put the chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. For one to two minutes on high, stir the mixture every 30 seconds until it is smooth and all melted. Add the vanilla extract and mix well. Add the mini marshmallows and chopped nuts slowly and mix them in well. Put the mix into an 8x8 inch 20x20 cm square pan that has been greased and spread it out evenly. Put the fudge in the fridge for at least two hours, or until it sets. Cut it into squares when it's done and enjoy!

Prep Time: 10 minutes

Cook Time: 2 minutes