Fez Raptor

Enjoy these tasty vegan cream puffs or profiteroles that are made without refined sugar. They are great for people who have to follow a certain diet or who want a healthier dessert option. There is nothing better than a light pastry filled with creamy coconut and topped with fresh berries.

Ingredients: 1 cup gluten-free all-purpose flour. 1 cup water. 1/2 cup dairy-free butter. 4 tablespoons maple syrup or agave nectar. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/2 cup coconut cream. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1/4 cup powdered erythritol or other sugar-free sweetener. Fresh berries for garnish optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Put water, dairy-free butter, maple syrup, and salt in a saucepan. Bring up the temperature. Turn down the heat and add the gluten-free flour. Keep stirring for about two to three minutes, or until a smooth dough forms that pulls away from the pan's sides. Take the dough off the heat and let it cool down a bit. Move the dough to a bowl for mixing. Slowly add the coconut cream, cornstarch, vanilla extract, and almond milk while using a hand mixer. Mix until it's smooth. Make small mounds of dough on a baking sheet lined with parchment paper. These will be the cream puffs or profiteroles. After the oven is hot, bake for 20 to 25 minutes, or until golden brown and risen. To make the filling, mix powdered erythritol with coconut cream until it is smooth while the puffs are baking. Put in the fridge until you're ready to use. Once the puffs are cool, cut off the tops and put the coconut cream filling inside each one. If you want, you can decorate with fresh berries. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

With this homemade magic shell topping, you can enjoy the rich taste of peanut butter and coconut oil together. Any scoop of ice cream can be turned into a tasty treat with a satisfying crunch.

Ingredients: 1 cup creamy peanut butter. 1/2 cup coconut oil. 1/4 cup honey. 1/2 teaspoon vanilla extract. Pinch of salt. Your favorite ice cream.

Instructions: In a microwave-safe bowl, combine peanut butter, coconut oil, and honey. Microwave in 30-second intervals, stirring each time until mixture is smooth and well combined. Stir in vanilla extract and a pinch of salt. Allow the mixture to cool slightly. To serve, scoop your favorite ice cream into bowls. Drizzle the peanut butter magic shell over the ice cream. Wait a minute or two for the magic shell to harden, then enjoy!

Prep Time: 5 minutes

Cook Time: 2 minutes

There is a lot of flavor in these Roasted Garlic Artichoke Burgers. With roasted garlic and artichoke hearts in the patty, this burger is different from the rest. Excellent for a tasty and filling meal.

Ingredients: 1 lb ground beef. 1/4 cup roasted garlic cloves. 1/2 cup artichoke hearts, chopped. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Tomato slices. Red onion slices. Mayonnaise. Mustard.

Instructions: Add the egg to a bowl along with the ground beef, chopped artichoke hearts, roasted garlic cloves, breadcrumbs, and grated Parmesan cheese. If you want, you can add salt and pepper to taste. Mix everything together well. Make burger patties out of the four equal parts of the mixture. Set a grill or grill pan over medium-high heat to get it hot. The burger patties should be cooked for four to five minutes on each side, or until they reach the doneness you like. On the grill, toast the buns for one minute, or until they get a little brown. Start by putting a lettuce leaf on the bottom half of each bun. Then add a burger patty, tomato slices, and red onion slices. Put mustard and mayonnaise on the top half of the buns, and then put them on top of the burgers that have been put together. Have fun with the Roasted Garlic Artichoke Burgers while they're still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Bacon Mini Pizzas are a delightful treat that combines the savory goodness of bacon with the classic flavors of pizza. They are perfect for parties or a quick and easy meal.

Ingredients: 4 mini pizza crusts. 1 cup roasted tomatoes. 8 slices of bacon, cooked and crumbled. 2 cups shredded mozzarella cheese. 1/2 cup pizza sauce. 1/4 cup chopped fresh basil. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste.

Instructions: Set the oven temperature to 425F 220C. Arrange the miniature pizza crusts onto a parchment paper-lined baking sheet. Drizzle each crust with a small amount of pizza sauce, leaving a small margin all the way around. Evenly scatter mozzarella cheese shreds on top of the sauce. Scatter the crumbled bacon and roasted tomatoes on top of the cheese. If preferred, add red pepper flakes, salt, and pepper for seasoning. Bake for 10 to 12 minutes, or until the cheese is bubbling and lightly browned, and the crusts are golden. Take out of the oven and top with freshly chopped basil. Slice the mini pizzas into wedges after letting them cool for a minute. Enjoy your delectable Bacon Mini Pizzas while they're still hot!

Prep Time: 15 minutes

Cook Time: 10-12

This fresh tomato salad is easy to make and tastes great with ripe tomatoes and fresh basil. It is also gluten-free. It makes a great appetizer or side dish because it's light and healthy.

Ingredients: 4 ripe tomatoes, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the diced tomatoes, chopped red onion, and fresh basil leaves. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the tomato mixture and toss gently to combine. Season the salad with salt and pepper to taste. Let the salad sit for about 10 minutes to allow the flavors to meld. Serve the fresh tomato salad as a side dish or appetizer. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the vibrant flavors of California with this delicious veggie sandwich filled with fresh avocado, crisp vegetables, and zesty lemon dressing.

Ingredients: 1 ripe avocado, mashed. 4 slices of whole grain bread. 1/2 cup alfalfa sprouts. 1/2 cup shredded carrots. 1/2 cup sliced cucumber. 1/2 cup sliced tomatoes. 4 slices of red onion. 4 leaves of lettuce. Salt and pepper to taste. 1 tablespoon lemon juice. 1 tablespoon olive oil.

Instructions: Toast the bread until it turns golden brown. On each piece of toasted bread, spread mashed avocado out evenly. Place lettuce leaves between two pieces of bread. Add carrot shreds, alfalfa sprouts, cucumber slices, tomato slices, and red onion slices on top. Put olive oil and lemon juice on top of the vegetables. Add pepper and salt to taste. To make sandwiches, put the rest of the bread slices on top. On a diagonal, cut each sandwich in half and serve.

Prep Time: 15 minutes

Cook Time: 5 minutes

Indulge in the rich flavors of pumpernickel bread without gluten. This gluten-free pumpernickel bread recipe is super soft, flavorful, and perfect for sandwiches or as a snack. The addition of cocoa powder gives it a deep, dark color and a unique taste.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup gluten-free dark cocoa powder. 1/2 cup almond flour. 1/2 cup tapioca starch. 1/4 cup gluten-free molasses. 2 tsp instant coffee granules. 2 tsp active dry yeast. 1 1/2 tsp caraway seeds. 1 tsp salt. 1/2 tsp xanthan gum. 1/2 tsp apple cider vinegar. 1/2 cup warm water. 1/4 cup vegetable oil. 1/4 cup brewed coffee, cooled. 1/4 cup chopped walnuts optional. 1/4 cup raisins optional.

Instructions: Warm water, instant coffee granules, and active dry yeast should all be mixed together in a small bowl. Allow it to sit for 5 to 10 minutes until it foams up. In a big bowl, mix together almond flour, tapioca starch, cocoa powder, xanthan gum, caraway seeds, and salt. Make sure the flours are all gluten-free. Mixed yeast, gluten-free molasses, apple cider vinegar, vegetable oil, and brewed coffee should be added to the dry ingredients. Mix until you get a dough. If you want, you can add chopped walnuts and raisins. Turn on your oven to 350F 175C and grease a 9x5-inch 23x13 cm loaf pan. Place the dough in the pan that has been prepared. Use a wet spatula to smooth the top of the dough. After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Take the pumpernickel bread out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way through. Enjoy your tasty gluten-free pumpernickel bread by cutting it up.

Prep Time: 20 minutes

Cook Time: 45 minutes

These Low-Calorie Slow-Cooker Buffalo Chicken Sliders are like a regular buffalo chicken sandwich, but they are better for you. It's spicy and creamy because buffalo sauce, Greek yogurt, celery, and carrots are mixed with slow-cooked chicken. Serve on whole wheat slider buns for a tasty snack that won't make you feel bad on game day.

Ingredients: 1 lb boneless, skinless chicken breasts. 1/2 cup buffalo sauce. 1/4 cup low-fat Greek yogurt. 1/4 cup celery, finely chopped. 1/4 cup carrot, finely grated. 8 whole wheat slider buns. Lettuce leaves for garnish. Optional: low-fat blue cheese dressing for drizzling.

Instructions: Place chicken breasts in the slow cooker. Pour buffalo sauce over the chicken. Cover and cook on low for 4-6 hours, or until chicken is tender and can be easily shredded with a fork. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker, add Greek yogurt, celery, and carrot. Stir to combine. Cover and cook on low for an additional 30 minutes to heat through. To assemble sliders, place a lettuce leaf on the bottom half of each slider bun. Top with a generous portion of the buffalo chicken mixture. Drizzle with optional blue cheese dressing if desired. Place the top half of the slider bun on top and secure with a toothpick. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

Indulge in the deliciousness of a creamy yogurt parfait. This easy-to-make recipe is perfect for a healthy breakfast or a refreshing snack on a warm day in Rensselaer, NY.

Ingredients: 1 cup Greek yogurt. 1/2 cup granola. 1/2 cup fresh berries strawberries, blueberries, or raspberries. 2 tablespoons honey. 1/4 teaspoon vanilla extract. Mint leaves for garnish, optional.

Instructions: Put Greek yogurt, honey, and vanilla extract in a bowl and mix them together. Combine well. Put the yogurt mixture, granola, and fresh berries in serving bowls or glasses. Put another layer of berries on top of the last one until the glass is full. If you want, add mint leaves as a garnish. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Have fun with your creamy yogurt parfait!

Prep Time: 10 minutes

Cook Time: 0 minutes

These vegan peanut butter cookies are incredibly easy to make with just three simple ingredients. They're perfectly sweet, nutty, and irresistibly chewy. Whether you're vegan or not, these cookies are sure to become a favorite!

Ingredients: 1 cup peanut butter. 1/2 cup maple syrup. 1 cup oat flour.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine peanut butter, maple syrup, and oat flour. Mix until well combined and a dough forms. Roll dough into small balls and place them on the prepared baking sheet. Flatten each ball with a fork to create a criss-cross pattern. Bake for 10-12 minutes, or until the edges are slightly golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these delicious vegan peanut butter cookies!

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the deliciousness of low carb sunbutter chocolate chip cookies, ideal for a guilt-free treat. These cookies are made with sunflower seed butter and almond flour, which results in a delicious combination of flavors while keeping the carb count low.

Ingredients: 1 cup sunflower seed butter. 1/2 cup almond flour. 1/3 cup erythritol. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup sugar-free chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, combine the sunflower seed butter, almond flour, erythritol, egg, vanilla extract, baking soda, and salt. Mix well until a dough forms. Fold in the sugar-free chocolate chips. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart. Flatten each dough portion slightly with a fork or your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious low carb sunbutter chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Give the traditional corned beef and cabbage a smokey touch in a smoker that is dedicated to smoking meats. The end product elevates traditional St. Patrick's Day fare to a whole new level with its tender, flavorful dish.

Ingredients: 1 corned beef brisket approximately 4-5 lbs. 1 head of cabbage, quartered. 8-10 small red potatoes, halved. 4 carrots, peeled and sliced. 1 onion, sliced. 4 cloves garlic, minced. 1 tablespoon black pepper. 1 tablespoon coriander seeds, crushed. 1 tablespoon mustard seeds. Wood chips for smoking.

Instructions: For at least half an hour, soak wood chips in water. Set the temperature of your smoker to 225F 107C. Use paper towels to pat dry the corned beef brisket after giving it a quick rinse in cold water. Black pepper, minced garlic, mustard seeds, and crushed coriander seeds should all be rubbed into the brisket. To add smoke flavor, place the brisket fat side up in the smoker and top with soaked wood chips. Keep the brisket at a constant temperature while smoking it for approximately four hours. Add the onion, red potatoes cut in half, sliced carrots, and quartered cabbage to the smoker after 4 hours. Smoke the brisket for a further two to three hours, or until the internal temperature reaches 195F 90C. After everything is finished, take everything out of the smoker and give the brisket 15 to 20 minutes to rest before slicing. Alongside the smoked vegetables, serve the slices of corned beef. Savor your mouthwatering Corned Beef and Cabbage!

Prep Time: 30 minutes

Cook Time: 6-7

These Superfood Chocolate Sesame Snack Squares are a delightful blend of rich chocolate flavor, nuttiness from almonds and sesame seeds, and a hint of sweetness from maple syrup. They make for a perfect healthy treat to satisfy your sweet cravings while providing a boost of energy from the superfood ingredients.

Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup maple syrup. 1/4 cup tahini. 1/4 cup melted coconut oil. 1/4 cup sesame seeds. 1/4 cup chopped almonds. 1/4 cup chopped dark chocolate. Pinch of sea salt.

Instructions: Warm the oven up to 175F 350C. Put almond flour, cocoa powder, maple syrup, tahini, and melted coconut oil in a bowl and mix them together. Mix everything together well. Add chopped dark chocolate, sesame seeds, and almonds. Press the mixture into a square baking dish lined with parchment paper. Use a spatula to smooth the top. Add a little sea salt on top. Bake for 20 to 25 minutes, or until it's set. Let it cool all the way down before cutting it into squares. As a healthy chocolate sesame snack, enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

You can eat these crispy breakfast potatoes as a side dish with eggs for breakfast or as a savory addition to any dinner. When mixed together, garlic powder and paprika give the dish a spicy kick.

Ingredients: 4 medium potatoes, diced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until potatoes are golden and crispy, flipping halfway through. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

The dish Simple Saucy Potatoes is comforting. Diced potatoes are cooked in a tasty tomato sauce with garlic and onions. This side dish goes well with many different types of main courses because it is hearty and filling.

Ingredients: 4 medium potatoes, peeled and diced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup tomato sauce. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. Chopped parsley for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, saut until softened. Add diced potatoes to the skillet, and cook until they start to brown, about 8-10 minutes. Pour in the tomato sauce, paprika, dried thyme, salt, and pepper. Stir well to combine. Cover the skillet and let it simmer for about 15-20 minutes, or until the potatoes are tender and the sauce thickens. Once done, sprinkle chopped parsley over the top for garnish. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Apple Pumpkin Gingerbread Muffins are a delightful blend of fall flavors. The combination of pumpkin, apples, and warm spices creates a perfect treat for a cozy day. Whether as a snack or a breakfast option, these muffins are sure to please your taste buds.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsweetened applesauce. 1/2 cup molasses. 1/4 cup brown sugar. 1/4 cup vegetable oil. 2 eggs. 2 cups all-purpose flour. 1 1/2 teaspoons baking soda. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon ground cloves. 1/2 teaspoon salt. 1 cup diced apples. 1/2 cup chopped pecans or walnuts optional.

Instructions: Start by heating the oven to 350F 175C. Put the pumpkin puree, applesauce, molasses, brown sugar, vegetable oil, and eggs in a large bowl. Mix everything together well. Mix the baking soda, cinnamon, ginger, cloves, and salt in a different bowl with a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the apple dices and nuts, if using, and mix them in well. For muffins, line the tin with paper liners or grease it well. To make muffins, put about two thirds of the batter into each cup. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your tasty Apple Pumpkin Gingerbread Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

The vanilla bean in this creamy custard ice cream recipe makes it clear that you love the art of making ice cream. It will win hearts with every spoonful thanks to its rich, velvety texture.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 vanilla bean, split and seeds scraped. Pinch of salt. 4 large egg yolks.

Instructions: Put the sugar, vanilla bean and seeds, salt, heavy cream, and whole milk in a saucepan. Put the mixture on medium heat and cook it until it just starts to simmer. Whisk the egg yolks in a different bowl until they are smooth. Pour a little of the hot cream mixture into the egg yolks at a time while whisking the eggs all the time. Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture while stirring all the time. Stir the mixture all the time while cooking over medium heat for another 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Take the pan off the heat and use a fine-mesh sieve to pour the mixture into a clean bowl. This will get rid of any lumps and the vanilla bean. Cover the bowl with plastic wrap and press it right on top of the custard to keep a skin from forming. Put the custard in the fridge for at least 4 hours, or until it is completely cold. Once the custard is cold, use an ice cream maker and follow the directions on the box until it's the consistency of soft serve. Once the ice cream is smooth, put it in a container that can go in the freezer. Freeze it for at least two hours, or until it is firm. Enjoy the ice cream scoops in bowls or cones.

Prep Time: 20 minutes

Cook Time: 10 minutes