Every Alphonse Elric

Create your own customized ice cream with this versatile recipe! You can mix and match various ingredients to make your perfect flavor combination.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. Assorted mix-ins chocolate chips, crushed cookies, fruit, etc..

Instructions: In a mixing bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes. During the last few minutes of churning, add in your desired mix-ins and continue churning until evenly distributed. Transfer the churned ice cream into a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Serve scoops of ice cream with additional toppings if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Spring Mushroom Ramen Noodle Bowl with Asparagus is a tasty and light dish that is perfect for spring. The earthy mushrooms, bright asparagus, and savory broth make for a filling meal that is both comforting and energizing.

Ingredients: 4 cups vegetable broth. 2 cups water. 2 tablespoons miso paste. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 cup sliced shiitake mushrooms. 1 cup sliced cremini mushrooms. 1 cup asparagus, trimmed and cut into 1-inch pieces. 2 packs ramen noodles. 2 green onions, thinly sliced. Sesame seeds for garnish. Chili flakes for garnish.

Instructions: Put water and vegetable broth in a large pot and heat them over medium-low. Add the garlic, ginger, miso paste, soy sauce, rice vinegar, and whisk until everything is well mixed. Slice the cremini mushrooms, shiitake mushrooms, and asparagus and add them to the pot. Simmer for 5 to 7 minutes, or until the asparagus is crisp-tender and the mushrooms are soft. In the meantime, cook the ramen noodles according to the directions on the package. Remove the water and set it aside. To serve, put cooked noodles in bowls for everyone to see. Add the mushrooms and asparagus to the hot broth and pour it over the noodles. If you want, you can add sliced green onions, sesame seeds, or chili flakes as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Double Dark Chocolate Cookies are rich and decadent in flavor. These soft and chewy cookies are loaded with dark chocolate chips and chunks, making them a chocolate lover's dream.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 3/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup dark chocolate chips. 1 cup chopped dark chocolate or chocolate chunks.

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, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the dark chocolate chips and chopped dark chocolate or chocolate chunks. Using a cookie scoop or a 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 set but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Double Dark Chocolate Cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 12 minutes

This Vegan Vegetable Polenta Bake is a hearty and tasty dish made with polenta and a mix of different colored vegetables. It's great for a cozy dinner on the weekend or during the week.

Ingredients: 1 cup polenta. 3 cups vegetable broth. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 zucchini, diced. 1 cup cherry tomatoes, halved. 1 cup spinach, chopped. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 1/4 cup nutritional yeast optional.

Instructions: Preheat the oven to 375F 190C. In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly. Reduce heat to low and cook for 10-15 minutes, stirring frequently, until the polenta is thick and creamy. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic, saut until translucent. Add bell pepper, zucchini, cherry tomatoes, spinach, oregano, basil, salt, and pepper. Cook for 5-7 minutes until vegetables are tender. Once the polenta is cooked, stir in nutritional yeast if using. Spread half of the polenta into the bottom of a greased baking dish. Layer the cooked vegetables on top of the polenta. Spread the remaining polenta over the vegetables. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown. Let it cool for a few minutes before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

This easy egg salad sandwich is a classic that you can make in minutes and it will fill you up. If you put creamy egg salad with a hint of mustard and chives between two slices of bread, you have a tasty lunch or snack.

Ingredients: 6 eggs, hard-boiled and chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon chopped fresh chives. Salt and pepper to taste. 8 slices bread. Lettuce leaves optional. Tomato slices optional.

Instructions: In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, and chopped chives. Season with salt and pepper to taste, mix well. Spread the egg salad mixture evenly onto 4 slices of bread. Top with lettuce leaves and tomato slices if desired. Cover with the remaining bread slices to form sandwiches. Cut sandwiches in half and serve immediately, or wrap in foil for later.

Prep Time: 10 minutes

Cook Time: 10 minutes

These Gluten-Free Chicken Pesto Melts are a delicious and easy-to-make dinner option. Tender chicken breasts are smothered in flavorful basil pesto, topped with gooey melted cheese, and finished with a burst of tangy sun-dried tomatoes. It's a satisfying meal that's sure to please the whole family!

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup gluten-free basil pesto. 1 cup shredded mozzarella cheese. 1/4 cup sun-dried tomatoes, chopped. Fresh basil leaves, for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. On both sides, salt and pepper the chicken breasts. Spread a little pesto on each chicken breast in a baking dish. Add sun-dried tomato chunks and shredded mozzarella cheese on top. Place the dish in an oven that has already been heated up. Bake for 25 to 30 minutes, or until the chicken is fully cooked and the cheese is melted and bubbling. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

A hearty and tasty beef stew cooked to perfection in a pressure cooker, served over a bed of cheese grits. The root vegetables give it a nice earthy taste and make it a healthy, filling meal.

Ingredients: 2 lbs beef stew meat, cubed. 1 onion, chopped. 3 carrots, peeled and sliced. 3 potatoes, peeled and diced. 2 parsnips, peeled and chopped. 4 cups beef broth. 1 cup red wine. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1 cup quick-cooking grits. 2 cups shredded cheddar cheese. Chopped fresh parsley for garnish.

Instructions: Add salt and pepper to the beef stew meat. Salt and pepper the beef in the pressure cooker until it turns brown. Put in the chopped onion and garlic and cook them until they get soft. To clean the pot, add red wine and scrape up any browned bits on the bottom. Don't forget to add the beef broth and dried thyme and rosemary. Mix well. Put the lid on the pressure cooker and turn it on to high pressure. Let it cook for 20 minutes. While the stew is cooking, follow the directions on the package to make the cheesy grits. Add cheddar cheese shreds and mix well. When the food is done, carefully open the lid and let the pressure out of the cooker. Put the beef stew on top of the cheese grits and sprinkle chopped fresh parsley on top. Pressure cooker beef stew with root vegetables and cheesy grits is a hearty meal that you will love!

Prep Time: 15 minutes

Cook Time: 20 minutes

You can enjoy the full flavors of ribeye steaks with the strong and bold notes of Brave and Maiden red wine.

Ingredients: 1 bottle of Brave and Maiden red wine. 2 ribeye steaks. 4 cloves of garlic, minced. 1 tablespoon of olive oil. Salt and pepper to taste. 2 sprigs of rosemary.

Instructions: Preheat grill to medium-high heat. Rub steaks with minced garlic, olive oil, salt, and pepper. Place steaks on the grill and cook to desired doneness, about 4-5 minutes per side for medium-rare. While steaks are cooking, open the bottle of Brave and Maiden red wine to breathe. Once steaks are cooked, remove from grill and let rest for a few minutes. Pour glasses of Brave and Maiden wine and garnish with a sprig of rosemary. Serve steaks with a glass of Brave and Maiden wine.

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the creamy goodness of this raw, vegan Banana Cream Parfait topped with a decadent macadamia nut crumble. A guilt-free, delightful treat for your taste buds!

Ingredients: 2 ripe bananas. 1 cup raw cashews, soaked for 4 hours. 1/4 cup coconut cream. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 cup macadamia nuts. 1/2 cup shredded coconut. 3 dates, pitted. Pinch of sea salt.

Instructions: Soaked cashews, ripe bananas, coconut cream, maple syrup, and vanilla extract should all be put in a blender. Mix until it's creamy and smooth. Put macadamia nuts, shredded coconut, dates, and a pinch of sea salt in a food processor and blend them together. Blend on high speed until the mixture is crumbly. Put the macadamia nut crumble and banana cream in serving glasses one on top of the other. Repeat the steps until all the glasses are full, and top with a layer of the macadamia nut crumble. Put it in the fridge for at least two hours to set. Enjoy your tasty raw vegan banana cream parfait with macadamia nut crumble while it's still cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

A quick, healthful, and Paleo-friendly condiment that gives your food a deep, savory flavor is stovetop roasted garlic. It's ideal for giving roasted veggies, soups, and sauces a deeper flavor.

Ingredients: 1 whole garlic bulb. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Cut the top off the garlic bulb to expose the cloves. Place a small skillet over low-medium heat and add olive oil. Add the garlic bulb, cut side down, to the skillet. Roast the garlic for about 20-25 minutes, or until the cloves are soft and caramelized, turning occasionally to ensure even roasting. Season with salt and pepper to taste. Remove from heat and let it cool for a few minutes before squeezing the roasted garlic cloves out of the bulb. Use the roasted garlic in your favorite Paleo recipes.

Prep Time: 5 minutes

Cook Time: 25 minutes

This recipe for Healthier Chicken and Dumplings is a keto-friendly take on a simple comfort food. This dish has less carbs but is still hearty and satisfying because it has dumplings made from almond and coconut flour. It's perfect for a cozy night in because the chicken is soft and the broth is full of flavor.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 4 cups chicken broth. 2 cups water. 2 carrots, diced. 2 celery stalks, diced. 1 onion, diced. 2 cloves garlic, minced. 1 tsp dried thyme. 1/2 tsp dried rosemary. Salt and pepper to taste. 1 cup almond flour. 1/4 cup coconut flour. 1/2 tsp baking powder. 1/2 tsp salt. 2 tbsp cold butter, cubed. 1/2 cup unsweetened almond milk.

Instructions: In a large pot, combine chicken broth, water, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Add the chicken pieces to the pot and continue to simmer for an additional 10-15 minutes, until the chicken is cooked through. Meanwhile, prepare the dumplings: In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Add cold butter to the dry ingredients and use a pastry cutter or fork to cut it into the flour mixture until crumbly. Stir in almond milk until a thick dough forms. Once the chicken is cooked, drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for 10 minutes, until the dumplings are cooked through and fluffy. Taste and adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

These savory taco burgers combine the flavors of tacos with the classic burger, creating a delicious fusion. They're perfect for your next taco party!

Ingredients: 1 lb ground beef. 1/4 cup diced onions. 1/4 cup diced tomatoes. 1/4 cup shredded cheddar cheese. 1/4 cup chopped lettuce. 1/4 cup sour cream. 1/4 cup taco sauce. 1 teaspoon taco seasoning. 4 hamburger buns. Salt and pepper to taste.

Instructions: In a bowl, combine the ground beef, diced onions, and taco seasoning. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop pan over medium-high heat. Season the burger patties with salt and pepper. Grill the patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of grilling, top each patty with shredded cheddar cheese to melt. Split and lightly toast the hamburger buns on the grill or in a toaster. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a burger patty. Top the patties with diced tomatoes and a dollop of sour cream. Drizzle taco sauce over the toppings, and cover with the top bun. Serve immediately, and enjoy your savory taco burgers!

Prep Time: 15 minutes

Cook Time: 10 minutes

Grandpa's Beef Stew is a hearty and comforting dish that is great for cold nights. People in the family love it because it's full of tender beef, tasty vegetables, and savory broth. Let the slow cooker do the work while you enjoy the delicious smell that fills the house.

Ingredients: 2 lbs beef stew meat, cubed. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1/4 cup all-purpose flour. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 cup frozen peas.

Instructions: Put the beef in a bowl and coat it with flour. The slow cooker should have diced tomatoes, onion, garlic, beef broth, salt, pepper, thyme, rosemary, and beef. Use a stir to mix. Put the lid on top and set the timer for 8 hours on low or 4 hours on high. During the last 30 minutes of cooking, add the frozen peas and mix them in. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 240 minutes

This dish is based on Mexican food and is hearty and tasty. It is made with quinoa, black beans, corn, and enchilada sauce and is cooked to perfection in a slow cooker.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz enchilada sauce. 1 cup vegetable broth. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 tsp chili powder. 1 tsp cumin. Salt and pepper to taste. 1 cup shredded cheese optional, for topping. Chopped fresh cilantro optional, for garnish.

Instructions: In a slow cooker, combine quinoa, black beans, corn, enchilada sauce, vegetable broth, bell pepper, onion, garlic, chili powder, cumin, salt, and pepper. Stir well to combine. Cover and cook on low for 4-5 hours or until quinoa is cooked through and liquid is absorbed. Once cooked, sprinkle shredded cheese on top if using, cover, and let it melt for a few minutes. Serve hot, garnished with chopped fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

This protein-packed meal replacement smoothie is a delicious and nutritious way to fuel your day. It's loaded with protein, healthy fats, and fiber to keep you satisfied and energized.

Ingredients: 1 cup unsweetened almond milk. 1 ripe banana. 1/2 cup Greek yogurt. 1 scoop protein powder vanilla or chocolate. 2 tablespoons almond butter. 1 tablespoon chia seeds. 1 tablespoon honey or maple syrup optional. 1/2 teaspoon cinnamon. 1/2 cup frozen mixed berries.

Instructions: Add almond milk, ripe banana, Greek yogurt, protein powder, almond butter, chia seeds, honey or maple syrup if desired, and cinnamon to a blender. Blend until smooth and creamy. Add frozen mixed berries and blend again until well combined. Pour the smoothie into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

This hearty white bean stew is packed with vegetables and herbs, creating a comforting and nutritious meal perfect for chilly days. The slow cooker does all the work, melding the flavors together into a satisfying dish.

Ingredients: 2 cans white beans, drained and rinsed. 3 carrots, sliced. 3 celery stalks, sliced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 cups chopped kale. 1 tablespoon olive oil.

Instructions: In a slow cooker, combine white beans, carrots, celery, onion, garlic, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender. In the last 30 minutes of cooking, stir in chopped kale and olive oil. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

This rustic pizza from Pizzaiolo in Oakland, CA, doesn't need sauce to shine. It features a garlic-infused olive oil base, topped with a combination of mozzarella and parmesan cheese, fresh cherry tomatoes, and fragrant basil leaves. It's a simple yet flavorful pizza that celebrates the essence of quality ingredients.

Ingredients: 1 pizza dough. 1/2 cup olive oil. 2 cloves garlic, minced. 1 cup shredded mozzarella cheese. 1/2 cup grated parmesan cheese. 1/2 cup sliced cherry tomatoes. 1/4 cup fresh basil leaves. Salt and pepper to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put the minced garlic and olive oil in a small saucepan. Heat the oil over low heat for a few minutes to make the oil taste like garlic. Take it off the heat and let it cool down a bit. Spread the garlic-infused olive oil over the pizza dough that has been rolled out, leaving a little space around the edges. Spread the shredded mozzarella and grated parmesan cheese out evenly on top of the dough that has been oiled. Place the tomato slices on top of the cheese. Feel free to add more salt and pepper to your liking. After the oven is hot, bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned. Take the pizza out of the oven and give it a minute to cool down. Place fresh basil leaves on top of the hot pizza. Cut your rustic pizza in half, serve it, and enjoy it without the sauce!

Prep Time: 15 minutes

Cook Time: 15 minutes