Emojiplot

This pesto sauce is made at home, doesn't have any nuts, and tastes great with fresh basil. You can use it to give your favorite dishes a low-carb, high-fat boost.

Ingredients: 2 cups fresh basil leaves, packed. 3 cloves garlic. 1/4 cup grated Parmesan cheese. 1/2 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: Put basil leaves, garlic, and Parmesan cheese in a food processor and blend them together. Pulse until the food is very small. Slowly pour the olive oil into the food processor while it is running until the mixture is smooth and well mixed. Add pepper and salt to taste, and pulse a few more times to mix everything together. Put the pesto sauce in a jar or other container that won't let air in. It can be kept in the fridge for up to a week.

A hearty and comforting vegan version of the traditional Norwegian fish and vegetable chowder, this Vegan Fiskesuppe is packed with flavor and nutrients.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 2 potatoes, diced. 3 cups vegetable broth. 1 cup unsweetened almond milk. 1 cup chopped cauliflower florets. 1 cup chopped mushrooms. 1 nori sheet, crumbled. 1 tsp dried dill. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Toss in the chopped onion, carrots, and celery. For about 5 minutes, or until softened, saut. Add the diced potatoes and cook for three more minutes. Add the almond milk and vegetable broth. Bring to a low boil. Put in the mushrooms, chopped cauliflower, nori sheets that have been broken up, and dried dill. Add pepper and salt to taste. Simmer for 15 to 20 minutes, or until the vegetables are soft. Serve hot with fresh parsley chopped on top.

Apricot Pillow Cookies are delightful and tender cookies with a sweet apricot filling. They are perfect for a nostalgic treat or any special occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup powdered sugar. 2 cups all-purpose flour. 1/2 cup apricot preserves. 1/2 teaspoon vanilla extract. Pinch of salt. Powdered sugar, for dusting.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. Put in the vanilla extract and a little salt. Mix everything together. Mix in the all-purpose flour slowly until a soft dough forms. Cut the dough into small pieces and roll each one into a ball. Make a small depression in the middle of each ball with your thumb or the back of a teaspoon. In the hole in the middle of each cookie, put a small amount of apricot preserves. Heat the oven to 350F. Bake the cookies for 12 to 15 minutes, or until they are almost set and the edges are lightly golden. Do not take the cookies out of the oven right away. Let them cool on the baking sheet for a few minutes. Move the cookies to a wire rack to cool all the way down. Add powdered sugar to the cookies after they have cooled all the way down. Serve and have fun!

Rainbow Cake Pops Cookies are a fun and colorful dessert that combines vanilla cake flavors with a sweet candy coating. These bite-sized treats are ideal for parties, celebrations, or as a family baking project.

Ingredients: 1 box of vanilla cake mix. 3 eggs. 1/2 cup vegetable oil. 1 cup water. Food coloring red, orange, yellow, green, blue, purple. 1 cup vanilla frosting. 1 package of candy melts assorted colors. Cake pop sticks.

Instructions: Follow the directions on the package to make the vanilla cake mix. Split the cake batter in half, making 6 equal portions. To make the rainbow colors, add a few drops of a different food coloring to each piece. Do what it says to do with the colored cake layers and then let them cool completely. In different bowls, break up each color of cake layer into small pieces. Add a little vanilla frosting to each bowl of cake crumbs to make a dough-like mixture. In order to make a rainbow pattern, press together small amounts of each color of cake mix. Put the dough balls on a baking sheet after you've mixed them. Follow the directions on the package to melt the candy melts in separate bowls. Melt some candy melts and dip the end of each cake pop stick into them. Then, put the stick into a cake ball. To cover each cake pop completely, dip it in the melted candy melts. Let the extra candy melts run off, and then set the cake pops on a stand. Add more candy melts, sprinkles, or edible glitter to the cake pops to make them look nicer. Before you serve the rainbow cake pops, let the candy coating harden.

Everyone loves this pizza dip, and it will change the way you think about pizza. This dip is cheesy, gooey, and full of flavor. It tastes just like a classic pizza. Great for parties or getting together on game day!

Ingredients: 1 cup cream cheese. 1 cup sour cream. 1 cup mozzarella cheese, shredded. 1 cup parmesan cheese, grated. 1 cup pizza sauce. 1/2 cup pepperoni slices. 1/4 cup green bell pepper, diced. 1/4 cup red bell pepper, diced. 1/4 cup black olives, sliced. 1/4 cup green olives, sliced. 1/4 cup fresh basil leaves, chopped. 1 teaspoon garlic powder. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine cream cheese and sour cream until smooth. Spread this mixture evenly on the bottom of a baking dish. Layer 1/2 cup mozzarella and 1/2 cup parmesan cheese on top of the cream cheese mixture. Pour pizza sauce over the cheese layer, spreading it evenly. Add a layer of pepperoni slices, diced green and red bell peppers, and black and green olives. Sprinkle the remaining mozzarella and parmesan cheese on top. Sprinkle chopped fresh basil leaves, garlic powder, dried oregano, red pepper flakes, salt, and pepper over the top. Bake in the preheated oven for about 20-25 minutes, or until the dip is bubbly and the cheese is golden brown. Remove from the oven and let it cool slightly before serving. Serve with tortilla chips, breadsticks, or your favorite dipping accompaniment.

A tasty and nutritious fried quinoa recipe with succulent shrimp and sweet pineapple chunks. Perfect for a quick weeknight dinner or a healthy lunch option.

Ingredients: 1 cup quinoa, cooked and cooled. 1/2 pound shrimp, peeled and deveined. 1 cup pineapple chunks. 1/2 cup frozen peas. 1/2 cup carrots, diced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon vegetable oil. 1/2 teaspoon ginger, grated. Salt and pepper to taste. Green onions for garnish.

Instructions: Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and grated ginger to the pan. Saut for about 30 seconds until fragrant. Add shrimp to the pan and cook until they turn pink, about 2-3 minutes per side. Remove the cooked shrimp from the pan and set them aside. In the same pan, add diced carrots and frozen peas. Saut for 2-3 minutes until they start to soften. Add cooked quinoa and pineapple chunks to the pan. Stir-fry for another 2-3 minutes. Return the cooked shrimp to the pan and drizzle soy sauce over everything. Stir-fry for an additional 2 minutes to heat through. Season with salt and pepper to taste. Garnish with chopped green onions before serving. Enjoy your delicious Pineapple and Shrimp Fried Quinoa!

This CauliRice Tabbouleh Bowl is a tasty riff on the traditional Middle Eastern dish that is low in carbs and keto-friendly. It tastes great because it has cherry tomatoes, cucumber, red onion, parsley, mint, and cauliflower rice, all mixed together in a lemon and olive oil dressing. This colorful and healthy bowl is very simple to make and great for a light lunch or dinner. It's also vegan, gluten-free, and dairy-free, so it can be eaten by people with a wide range of dietary needs.

Ingredients: 1 head cauliflower, riced. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup lemon juice. 2 tablespoons olive oil. Salt and pepper, to taste. Optional: crumbled feta cheese, for garnish.

Instructions: Prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they resemble rice grains. In a large bowl, combine the cauliflower rice, cherry tomatoes, cucumber, red onion, parsley, and mint. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the cauliflower rice mixture and toss until well coated. Let the tabbouleh sit for at least 15 minutes to allow the flavors to meld together. Adjust seasoning if needed, then serve the tabbouleh in bowls, garnished with crumbled feta cheese if desired. Enjoy!

As a quick and filling meal, try these tasty grilled ham and cheese sandwiches. They are wonderful for lunch or a light dinner.

Ingredients: 4 slices of ham. 4 slices of cheese. 8 slices of bread. 2 tablespoons butter.

Instructions: To make a sandwich, put a piece of ham and a piece of cheese between two pieces of bread. Put butter on the outside of each sandwich. Place the pan on medium heat. It will take about 34 minutes per side for the bread to turn golden brown and the cheese to melt after you put the sandwiches in the pan. Take it off the heat and let it cool for one minute before you serve it.

A delightful and refreshing dessert soup combining the tropical flavors of mango and coconut with the texture of sago pearls.

Ingredients: 1 cup sago pearls. 2 ripe mangoes, diced. 1 can 13.5 oz coconut milk. 1/4 cup sugar. 2 cups water. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Rinse sago pearls under cold water until water runs clear. In a pot, bring 2 cups of water to a boil. Add sago pearls and cook for 10-15 minutes, stirring occasionally, until translucent. In a separate pot, combine diced mangoes, coconut milk, sugar, vanilla extract, and salt. Bring to a simmer over medium heat, stirring occasionally. Once the sago pearls are cooked, drain and rinse them under cold water to stop the cooking process. Add cooked sago pearls to the pot with the mango-coconut mixture. Stir to combine. Simmer for an additional 5 minutes, then remove from heat. Serve warm or chilled, garnished with additional diced mango if desired.

A delightful and refreshing salad made with fresh ingredients from the farmer's market. Perfect for a light and healthy meal.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup crumbled feta cheese. 2 tablespoons balsamic vinegar. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese. In a small bowl, whisk together the balsamic vinegar and olive oil to make the dressing. Drizzle the dressing over the salad and toss gently to combine. Season with salt and pepper to taste. Serve immediately and enjoy!

Champignons Meringues are delightful and whimsical meringue cookies that resemble tiny mushrooms. These sweet treats are crispy on the outside, chewy on the inside, and perfect for any occasion.

Ingredients: 3 egg whites. 1 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon cream of tartar. Pinch of salt. 1 cup finely chopped walnuts. 1/2 cup shredded coconut.

Instructions: Preheat the oven to 225F 110C and line a baking sheet with parchment paper. In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form. Gradually add the granulated sugar while beating, and continue to beat until glossy stiff peaks form. Gently fold in the vanilla extract, chopped walnuts, and shredded coconut. Using a piping bag or two spoons, create mushroom cap shapes on the prepared baking sheet. Start with a round base and slightly taper the top. Bake in the preheated oven for about 1.5 to 2 hours, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool inside with the oven door slightly ajar. Once completely cool, carefully remove the meringues from the parchment paper. Optionally, melt a bit of chocolate and use it to attach small chocolate chips to the tops of the meringues as mushroom stems. Serve and enjoy these adorable Champignons Meringues!

These delightful cupcakes combine the flavors of white chocolate and strawberry ice cream for a sweet and creamy treat. Perfect for parties or any occasion, they are sure to be a hit with both kids and adults.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. 1/2 cup white chocolate chips. 1 cup strawberry ice cream. 1/2 cup fresh strawberries, diced. Whipped cream for topping. Fresh strawberries for garnish.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Fold in the white chocolate chips and diced strawberries. Fill each cupcake liner about 2/3 full with the cupcake batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cool, use a small ice cream scoop to top each cupcake with a scoop of strawberry ice cream. Garnish with a swirl of whipped cream and a fresh strawberry on top. Serve immediately and enjoy your delicious White Chocolate Strawberry Ice Cream Cupcakes!

Enjoy the rich tastes of a crispy pizza crust with sweet caramelized onions, tangy blue cheese, and juicy steak. Top it off with a drizzle of balsamic glaze and some fresh arugula.

Ingredients: 1 pre-made pizza crust. 8 oz. sirloin steak, thinly sliced. 1 cup blue cheese, crumbled. 1/2 cup caramelized onions. 1/4 cup balsamic glaze. 1 tbsp olive oil. Salt and pepper to taste. Fresh arugula for garnish.

Instructions: Turn on your oven and heat it up to 425F 220C. Warm up the olive oil in a pan over medium-high heat. Add salt and pepper to the thinly sliced steak, and then sear it in the pan until it's done the way you like it. Take it off the heat and set it aside. On a baking sheet or pizza stone, put the pizza crust that has already been made. Cover the pizza crust with the caramelized onions. Spread the cooked steak slices out evenly on top of the browned onions. Break up the blue cheese and sprinkle it on top of the steak. Spread the balsamic glaze on top of the pizza. It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is melted and bubbling. Take it out of the oven and let it cool down for a while. Add fresh arugula on top before cutting and serving. Have fun with your tasty steak and blue cheese pizza!

A hearty and nutritious split pea soup made effortlessly in the Instant Pot. Perfect for a comforting meal on a chilly day.

Ingredients: 1 cup dried split peas, rinsed and sorted. 1 medium onion, chopped. 2 carrots, peeled and diced. 2 celery stalks, chopped. 2 cloves garlic, minced. 1 ham hock or 1 cup diced ham. 4 cups vegetable or chicken broth. 1 teaspoon dried thyme. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Set Instant Pot to 'Saute' mode and heat olive oil. Add chopped onion, carrots, celery, and garlic. Saute until vegetables are softened. Add rinsed split peas, ham hock or diced ham, thyme, bay leaf, salt, and pepper. Stir well. Pour in the broth and ensure nothing is stuck to the bottom of the pot. Close and lock the lid. Set Instant Pot to 'Soup' or 'Manual' mode for 15 minutes at high pressure. Once cooking is complete, allow natural pressure release for 10 minutes, then perform a quick release. Carefully open the lid and discard the bay leaf. If using a ham hock, remove and shred any meat before adding it back to the soup. Adjust seasoning if necessary and serve hot. Enjoy!

Indulge in the delightful combination of sweet strawberry cookies and rich chocolate icing. These cookies are perfect for special occasions or anytime you crave a sweet treat.

Ingredients: 1 cup of chocolate chips. 2 tablespoons of butter. 1/2 cup of heavy cream. 1/4 cup of powdered sugar. 1 teaspoon of vanilla extract. 12-15 strawberry cookies homemade or store-bought. Fresh strawberries for garnish optional.

Instructions: Beat the butter and chocolate chips together in a bowl that is safe to microwave. Microwave the chocolate and butter until they are completely melted and smooth, stirring every 30 seconds. Add the vanilla extract, powdered sugar, and heavy cream and stir until well combined and creamy. The chocolate frosting will thicken slightly if it is allowed to cool for a few minutes. Evenly coat each strawberry cookie by dipping it into the chocolate icing. Alternatively, you can drizzle the icing over the cookies with a spoon. The chocolate-covered cookies should be put on a parchment paper-lined baking sheet. Garnish each cookie with a slice of fresh strawberry, if desired. Allow the cookies to settle for approximately half an hour, or until the chocolate frosting solidifies. For a quicker setting, you can also place the cookies in the refrigerator. Serve your delectable Chocolate-Coated Strawberry Cookies after the icing has solidified!

A tasty and crunchy Paleo substitute for regular bacon is coconut bacon. It has a rich, bacon-like flavor thanks to a smoky, savory marinade made with unsweetened coconut flakes. Savor it as a delicious snack or as a garnish for salads and bowls!

Ingredients: 2 cups unsweetened coconut flakes. 2 tablespoons coconut aminos. 1 tablespoon maple syrup or substitute honey for strict Paleo. 1/2 teaspoon smoked paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Pinch of sea salt. Pinch of black pepper optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Combine the coconut aminos, smoked paprika, onion and garlic powders, sea salt, and black pepper, if preferred, in a bowl. Toss the unsweetened coconut flakes thoroughly in the bowl to make sure the marinade coats them all equally. Evenly distribute the marinated coconut flakes onto the baking sheet that has been ready. Bake, stirring occasionally to avoid burning, in a preheated oven for 10 to 12 minutes, or until the coconut flakes are crispy and golden brown. Take them out of the oven and give them some time to cool. As it cools, the coconut bacon will keep getting crispy. Your homemade coconut bacon should be kept in an airtight container once it has fully cooled. Enjoy it as a crunchy snack or sprinkle it over salads or Paleo bowl toppings!

Tender pork simmered with flavorful green chilies and spices, creating a deliciously satisfying Chile Verde.

Ingredients: 2 lbs pork shoulder, trimmed and cubed. 1 large onion, chopped. 3 cloves garlic, minced. 2 cans 4 oz each diced green chilies. 1 can 14.5 oz chicken broth. 1 tsp cumin. 1/2 tsp dried oregano. 1/4 tsp black pepper. 1/4 tsp salt. 1/4 cup chopped fresh cilantro. 2 tbsp lime juice.

Instructions: In a slow cooker, combine pork, onion, garlic, diced green chilies, chicken broth, cumin, oregano, black pepper, and salt. Cover and cook on low for 6-8 hours or until pork is tender. Stir in chopped cilantro and lime juice before serving.