Ernesto Castro

This 5-ingredient Lentil Bolognese Pasta is a quick and easy vegetarian meal that doesn't compromise on flavor. With just a handful of ingredients, you can whip up a delicious and nutritious sauce that pairs perfectly with your favorite pasta.

Ingredients: 1 cup dried lentils. 1 jar marinara sauce. 2 cloves garlic, minced. 2 tablespoons olive oil. 8 ounces pasta of your choice.

Instructions: Cook the pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add dried lentils to the skillet and stir to combine with the garlic. Cook for 1-2 minutes. Pour marinara sauce over the lentils and stir well. Bring to a simmer, then reduce heat and let it simmer for 20-25 minutes, or until lentils are tender. Once lentils are tender and the sauce has thickened, season with salt and pepper to taste. Serve the lentil bolognese sauce over cooked pasta. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

This Sushi Bake hybrid combines the flavors of traditional sushi with the comfort of a baked casserole, creating a delightful fusion dish.

Ingredients: 2 cups sushi rice. 1 lb imitation crab meat. 1/2 cup mayonnaise. 2 tbsp sriracha sauce. 1 cup cream cheese. 1/4 cup sliced green onions. 1/4 cup chopped cucumber. 1/4 cup chopped avocado. Nori seaweed sheets.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the package to cook the sushi rice. Put fake crab meat, mayonnaise, and sriracha sauce in a bowl and mix them together. In a baking dish, spread out the cooked sushi rice in a thin layer. Put the crab mix on top of the rice. Add dollops of cream cheese on top of the crab. Put cucumber, avocado, green onions, and more avocado on top of the cream cheese! Put Nori seaweed sheets on top of the food. Place in an oven that has already been heated for 20 to 25 minutes, or until fully heated. After baking, let it cool down a bit before cutting it into squares. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan dish, Quinoa Stuffed Bell Peppers, is hearty, tasty, and full of protein and good for you nutrients. As a main dish, they're great for any meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 4 large bell peppers, any color. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1/2 cup chopped fresh cilantro. Juice of 1 lime. 1 cup vegan cheese, shredded optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Bring the vegetable broth to a boil in a saucepan. Cover, add the quinoa, and cook for about 15 to 20 minutes, until the quinoa is cooked and the liquid is absorbed. At the same time, cut the bell peppers' tops off and take out the seeds and membranes. Make a baking dish and put the peppers in it. Put cooked quinoa, black beans, corn, diced tomatoes, red onion, garlic, cumin, chili powder, paprika, salt, pepper, cilantro, and lime juice in a large bowl. Mix well. Fill up every bell pepper all the way to the top with the quinoa mixture. For each stuffed pepper, sprinkle vegan cheese on top of it. Place foil over the baking dish and bake for 25 to 30 minutes, or until the peppers are soft. Take off the foil and bake for 5 more minutes to melt the cheese, if you're using it. Serve hot, and if you want, top with extra cilantro.

Prep Time: 15 minutes

Cook Time: 35 minutes

Fresh strawberries, mixed greens, red onions, feta cheese, pecans, and a tangy balsamic vinaigrette dressing make up this delicious Strawberry Salad. The salad is both sweet and savory just right, making it both refreshing and filling.

Ingredients: 2 cups fresh strawberries, sliced. 4 cups mixed salad greens. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup chopped pecans. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Separate the strawberry slices and wash them. Put the chopped pecans, thinly sliced red onion, mixed salad greens, feta cheese, and sliced strawberries in a large salad bowl. Spread the balsamic vinaigrette dressing on top of the salad. To make sure all the ingredients are evenly mixed, gently toss the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

With these adorable pumpkin-shaped sugar cookies, you can enjoy the flavors of fall! Ideal for holiday gatherings and Halloween parties.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Orange food coloring. Green food coloring. Cinnamon sugar for sprinkling.

Instructions: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough in half. Add orange food coloring to one half and knead until the color is uniform. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of the orange dough and roll it into a ball. Flatten the ball slightly and pinch one end to create a pumpkin shape. Using a toothpick or a small knife, create pumpkin lines on the dough. Place the pumpkin shapes on the prepared baking sheet. Repeat with the remaining orange dough. Take a small amount of the plain dough and roll it into a stem shape. Attach it to the top of each pumpkin. Add a drop of green food coloring to the remaining plain dough and knead until the color is uniform. Roll into small pieces and flatten to create leaves. Attach them next to the stems. Sprinkle cinnamon sugar over the cookies for added flavor. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 30 minutes

Cook Time: 12 minutes

This Strawberry Toasted Coconut Smoothie tastes like a vacation in a glass. It tastes great with fresh strawberries, smooth Greek yogurt, and the crunchy goodness of toasted coconut flakes. This is a great quick breakfast or cool snack for a hot day.

Ingredients: 1 cup fresh strawberries, hulled and halved. 1/2 cup toasted coconut flakes. 1/2 cup Greek yogurt. 1/2 cup coconut milk. 2 tablespoons honey or maple syrup. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Place the fresh strawberries, toasted coconut flakes, Greek yogurt, coconut milk, honey or maple syrup, vanilla extract, and ice cubes in a blender. Blend until the mixture is smooth and creamy, about 1-2 minutes. If the smoothie is too thick, you can add more coconut milk or water to reach your desired consistency. Pour the strawberry toasted coconut smoothie into glasses and garnish with extra toasted coconut flakes if desired. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in the perfect blend of creamy cheesecake, sweet strawberries, and buttery graham cracker crust in this delightful Strawberry Cheesecake Parfait. Served in jars, it's a light, refreshing, and easy-to-make dessert that will satisfy your sweet cravings.

Ingredients: 1 cup graham cracker crumbs. 1/4 cup unsalted butter, melted. 1 cup cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup whipped cream. 2 cups fresh strawberries, diced.

Instructions: In a bowl, combine graham cracker crumbs and melted butter. Mix well. In serving jars, layer the bottom with the graham cracker mixture. In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract. Mix until creamy. Fold in the whipped cream to the cream cheese mixture until well combined. Spoon a layer of the cream cheese mixture over the graham cracker crust in the jars. Add a layer of diced strawberries on top of the cream cheese mixture. Repeat the layers until the jars are filled, finishing with a dollop of whipped cream and a strawberry on top. Chill in the refrigerator for at least 2 hours before serving. Garnish with additional strawberries before serving if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

These tasty popsicles have the smooth, creamy sweetness of banana and tahini and the richness of dark chocolate.

Ingredients: 3 ripe bananas. 1/4 cup tahini. 1/4 cup honey or maple syrup. 1/2 cup coconut milk. 1/4 teaspoon vanilla extract. 1/4 cup dark chocolate chips. 1 tablespoon coconut oil.

Instructions: Take bananas and peel and slice them. Then put them in a blender. Put honey or maple syrup, tahini, coconut milk, and vanilla extract in the blender. Mix until it's smooth. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Place popsicle sticks inside the molds. Put it in the freezer for at least four hours, or until it's solid. To make the chocolate drizzle, melt the chocolate chips and coconut oil in a double boiler or microwave and stir them together until the mixture is smooth. Take the popsicles out of the molds and put them on a baking sheet that has parchment paper on it. Use a spoon or a piping bag to drizzle the melted chocolate over the popsicles. Put the pops back in the freezer for 10 to 15 minutes to let the chocolate drizzle set. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes