Grad Draws

Store-bought vanilla ice cream, chocolate cookies, and hot fudge sauce are all mixed together in this Easiest Ice Cream Cake to make a tasty frozen treat. It's great for any event and doesn't take much work to make.

Ingredients: 2 pints vanilla ice cream. 1 package chocolate sandwich cookies. 1/2 cup hot fudge sauce. 1/4 cup chopped nuts optional.

Instructions: Let the vanilla ice cream soften for about 10 minutes. Crush the chocolate sandwich cookies into small pieces. In a mixing bowl, combine the softened ice cream, crushed cookies, and hot fudge sauce. Stir until well mixed. Pour the mixture into a 9-inch springform pan lined with parchment paper. Smooth out the top with a spatula and sprinkle chopped nuts on top if desired. Cover the pan with plastic wrap and freeze for at least 4 hours or until firm. Remove from the freezer, slice, and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Simple and flavorful, this Paleo herb-roasted chicken is ideal for a weekly meal plan without grains. Garlic and fresh herbs combine to give the chicken a wonderful aroma and to bring out its inherent flavor. The whole family will enjoy this filling and nutritious dinner.

Ingredients: 1 whole chicken about 3-4 pounds, giblets removed. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme leaves. 1 tablespoon fresh parsley, chopped. Salt and pepper to taste.

Instructions: Set oven temperature to 375F 190C. Combine the olive oil, garlic, thyme, rosemary, parsley, salt, and pepper in a small bowl. Make sure to evenly coat the chicken by rubbing it with the herb mixture. Transfer the chicken to a baking dish or roasting pan. For approximately one hour to one hour and fifteen minutes, or until the internal temperature reaches 165F 75C and the juices run clear, roast the chicken in the preheated oven. When finished, take the chicken out of the oven and give it ten minutes to rest before slicing. Serve the chicken with herbs roasted in the pan with your preferred Paleo side dishes.

Prep Time: 15 minutes

Cook Time: 75 minutes

This refreshing salad combines the crispness of fennel, the earthy flavors of celery root, and the zesty brightness of lemon, all brought together with the savory kick of Pecorino Romano cheese. It's a delightful combination of textures and tastes that will elevate any meal.

Ingredients: 1 fennel bulb, thinly sliced. 1 celery root, peeled and julienned. 1 lemon, zest and juice. 1/4 cup Pecorino Romano cheese, grated. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: Cut the fennel and celery root into thin slices and put them in a large bowl. Add the olive oil, salt, and pepper to a different small bowl, and whisk in the lemon zest. This will make the dressing. Add the dressing to the fennel and celery root, and then toss to coat everything. The flavors will blend better if you let the salad sit for at least 30 minutes. Add the grated Pecorino Romano cheese to the salad right before you serve it. Add some fresh parsley leaves on top and serve cold. Have fun with your lemon, pecorino, fennel, and celery root salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

These raw, vegan, and fat-free spiralized apple tartlets are a delightful and guilt-free treat. The combination of sweet apples, cinnamon, raisins, and walnuts creates a delicious flavor profile that will satisfy your dessert cravings.

Ingredients: 4 large apples, spiralized. 1 tsp cinnamon. 1 tbsp lemon juice. 1/4 cup raisins. 1/4 cup chopped walnuts. 1/4 cup maple syrup. 1/4 cup water.

Instructions: In a bowl, toss spiralized apples with lemon juice and cinnamon until well coated. Mix in raisins and chopped walnuts. In a separate small saucepan, combine maple syrup and water. Heat over low heat until well combined, stirring occasionally. Divide spiralized apple mixture evenly among silicone tartlet molds. Drizzle maple syrup mixture over each tartlet. Place tartlets in the refrigerator for at least 1 hour to set. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

There's nothing like quinoa for a nutritious and different breakfast or snack like this Quinoa Smoothie. Rich in fiber, protein, and vitamins, it's a satisfying and healthful option.

Ingredients: 1/4 cup cooked quinoa. 1 ripe banana. 1/2 cup fresh or frozen mixed berries. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: In a blender, combine the cooked quinoa, ripe banana, mixed berries, Greek yogurt, almond milk, and honey if desired. Blend until smooth and creamy. If the smoothie is too thick, you can add a few ice cubes and blend again until desired consistency is reached. Pour the quinoa smoothie into a glass and serve immediately. Enjoy your nutritious and creative quinoa smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

You can eat these vegan blueberry baked donuts for breakfast or dessert. They are full of juicy blueberries and have a soft crumb.

Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup almond milk. 1/2 tsp apple cider vinegar. 1/2 tsp vanilla extract. 1/4 cup unsweetened applesauce. 1/4 cup vegetable oil. 1/2 cup fresh blueberries.

Instructions: Warm the oven up to 350F 175C and grease a donut pan. Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk. Put the apple cider vinegar, vanilla extract, applesauce, and vegetable oil in a different bowl and mix them together. Just mix the wet and dry ingredients together, then add the blueberries and fold them in. Use a spoon to fill up each donut mold about three quarters of the way to the top with batter. If you stick a toothpick into a donut, it should come out clean after 12 to 15 minutes. Let the donuts cool for a few minutes in the pan, then move them to a wire rack to cool all the way through. You can add a simple powdered sugar and almond milk glaze if you want to, or you can just eat it as is.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy this Caramelized Red Onion Goat Cheese Quiche, which is full of tasty flavors. In a flaky pie crust, caramelized onions and creamy goat cheese go very well together. It's a classy and filling dish for lunch or brunch.

Ingredients: 1 pie crust. 2 red onions, thinly sliced. 2 tablespoons butter. 4 eggs. 1 cup heavy cream. 6 ounces goat cheese, crumbled. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Preheat the oven to 350F 175C. In a skillet, melt the butter over medium heat. Add the sliced red onions and saut until caramelized, about 15 minutes. Season with salt and pepper. Set aside. In a mixing bowl, whisk together the eggs and heavy cream. Season with a pinch of salt and pepper. Place the pie crust in a pie dish and prick the bottom with a fork. Spread the caramelized onions evenly over the crust. Pour the egg and cream mixture over the onions. Sprinkle the crumbled goat cheese on top. Bake in the preheated oven for 35-40 minutes or until the quiche is set and lightly golden brown on top. Remove from the oven and let it cool slightly before slicing. Garnish with fresh thyme leaves. Serve warm or at room temperature.

Prep Time: 20 minutes

Cook Time: 40 minutes

This Keto Zucchini Noodles with Pesto Chicken recipe is a quick and delicious dinner option that's both healthy and tasty. Zucchini noodles provide a low-carb alternative to traditional pasta, while the pesto chicken adds flavor and protein. With just a few simple ingredients, you can create a satisfying meal that's perfect for any night of the week.

Ingredients: 2 medium zucchinis, spiralized. 2 boneless, skinless chicken breasts, sliced into strips. 1/4 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup cherry tomatoes, halved. 2 tablespoons grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. It will take about 6 to 8 minutes of cooking after adding the chicken strips to the pan until they are browned and fully cooked. Take the chicken out of the pan and set it aside. Add the spiralized zucchini noodles and the rest of the olive oil to the same pan. Add salt and pepper, and cook for two to three minutes, until the vegetables are just barely tender. Put the cooked chicken back in the pan and add the pesto sauce. Mix everything together and heat it all the way through. Take the dish off the heat and add fresh basil leaves, cherry tomatoes, and grated Parmesan cheese to the top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Delightful coffee-infused cookies with a hint of cinnamon and nutmeg, perfect for pairing with your morning brew or enjoying as an anytime treat.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 cup sour cream. 1 cup chopped pecans or walnuts optional. For the cinnamon sugar coating:. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon.

Instructions: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined. If using, fold in the chopped pecans or walnuts. Chill the cookie dough in the refrigerator for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a small bowl, mix together the granulated sugar and ground cinnamon for the coating. Scoop tablespoon-sized portions of chilled dough and roll them into balls. Roll each ball in the cinnamon sugar mixture to coat evenly. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the bottom of a glass or your hand. 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 sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Coffee Cake Cookies with a cup of your favorite coffee!

Prep Time: 20 minutes

Cook Time: 10-12

Enjoy guilt-free protein pancakes that are not only delicious but also packed with nutrients to help you start your day right.

Ingredients: 1 cup oat flour. 1/2 cup protein powder your choice of flavor. 1 teaspoon baking powder. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1 cup unsweetened almond milk. 1 egg. 1 tablespoon honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: In a mixing bowl, combine oat flour, protein powder, baking powder, cinnamon, and salt. In a separate bowl, whisk together almond milk, egg, honey or maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of oil. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve your protein pancakes hot with your favorite toppings, such as fresh berries, yogurt, or a drizzle of honey.

Prep Time: 10 minutes

Cook Time: 10 minutes

These rich and creamy homemade marshmallows are perfect for celebrating Valentine's Day. Shaped like hearts, they are a delightful treat for your loved ones.

Ingredients: 3 envelopes unflavored gelatin. 1 cup cold water, divided. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon pure vanilla extract. Confectioners' sugar, for dusting. Red food coloring optional.

Instructions: Mix the gelatin with half a cup of cold water in a mixing bowl. To soften, let it sit for roughly ten minutes. The granulated sugar, corn syrup, salt, and the remaining 1/2 cup of cold water should all be combined in a medium saucepan. Stir until the sugar dissolves over a medium heat source. Once dissolved, turn the heat up to high and cook, stirring occasionally, until the mixture reaches the soft-ball stage, which is measured with a candy thermometer at 240F 115C. This should take seven or eight minutes. Grease a 9 x 13-inch 23 x 33 cm baking pan lightly and dust it with confectioners' sugar while the sugar syrup is cooking. Take the sugar syrup off the heat as soon as it reaches the proper temperature. Gently transfer it into the gelatin blend, making sure to constantly stir everything together. Beat the mixture on high speed for 10 to 15 minutes, or until it is very thick and fluffy, using a stand mixer or hand mixer. Mix in the vanilla extract after adding it. If you would like your marshmallow mixture to have a pink hue, you can add a few drops of red food coloring. Stir until all of the color is incorporated. Using a spatula, level the top of the marshmallow mixture once it has been poured into the baking pan. Grease your spatula lightly if necessary to keep it from sticking. After the marshmallows are firm and no longer sticky to the touch, let them sit at room temperature for at least four hours, or overnight. Once set, cut out marshmallow hearts with heart-shaped cookie cutters. To stop them from sticking, dust them with confectioners' sugar. Your homemade heart-shaped marshmallows can be kept for up to two weeks in an airtight container layered with wax paper. Savor them as a delightful Valentine's Day dessert!

Prep Time: 30 minutes

Cook Time: 15 minutes

Indulge in the ultimate chocolate chip cookies experience with these soft and chewy delights. Perfectly balanced sweetness and loads of chocolate chips make these cookies a classic favorite.

Ingredients: 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chips.

Instructions: Preheat the oven to 375F 190C. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Instead of regular potato fries, crispy zucchini fries are a great choice. After being covered in a crunchy breadcrumb mixture and baked until golden, they go great with a tangy lemon chili aioli. This recipe from Fork in the Kitchen is great for a party or as a snack that everyone will enjoy.

Ingredients: 2 medium zucchinis, cut into fries. 1/2 cup all-purpose flour. 2 large eggs, beaten. 1 cup breadcrumbs. 1/2 cup grated parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and black pepper to taste. 1/2 cup mayonnaise. 1 tablespoon lemon juice. 1 teaspoon chili flakes. 1 clove garlic, minced.

Instructions: Preheat oven to 425F 220C. Line a baking sheet with parchment paper. In three separate shallow bowls, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with parmesan cheese, garlic powder, paprika, salt, and pepper in the third. Dip zucchini fries into flour, then eggs, and finally coat with breadcrumb mixture, pressing gently to adhere. Place coated zucchini fries on the prepared baking sheet in a single layer. Bake for 20-25 minutes or until golden and crispy. Meanwhile, prepare the aioli by mixing together mayonnaise, lemon juice, chili flakes, and minced garlic in a small bowl. Serve the crispy zucchini fries hot with the lemon chili aioli dip.

Prep Time: 15 minutes

Cook Time: 25 minutes

Crispy Kung Pao Brussels Sprouts are a vegan take on a traditional Chinese dish. They are made with roasted Brussels sprouts mixed in a spicy and savory sauce with peanuts, ginger, and garlic. This recipe is a tasty mix of different textures and flavors, making it a satisfying and healthy plant-based meal choice.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 2 tablespoons cornstarch. 2 tablespoons vegetable oil, divided. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1/4 cup low-sodium soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon hoisin sauce. 1 tablespoon chili paste. 1/4 cup peanuts, chopped. 2 green onions, thinly sliced.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss Brussels sprouts with cornstarch until evenly coated. Spread Brussels sprouts on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of vegetable oil, and roast for 20-25 minutes or until crispy and golden brown. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, hoisin sauce, and chili paste to make the sauce. Heat remaining tablespoon of vegetable oil in a skillet over medium heat. Add garlic and ginger, and saut for 1-2 minutes until fragrant. Add roasted Brussels sprouts to the skillet and pour the sauce over them. Stir well to coat evenly, and cook for an additional 2-3 minutes. Remove from heat and garnish with chopped peanuts and sliced green onions before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

The earthy sweetness of roasted beets goes well with the bright flavors of dill pistachio pesto on top of the creamy polenta. This vegan dish is elegant and comforting at the same time, making it a great choice for any dinner party.

Ingredients: 1 cup polenta. 4 cups vegetable broth. 4 medium beets, peeled and thinly sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup shelled pistachios. 1/4 cup fresh dill. 1/4 cup olive oil. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. Water as needed.

Instructions: In a medium saucepan, bring vegetable broth to a boil. Slowly whisk in polenta, stirring constantly to avoid lumps. Reduce heat to low and simmer, stirring occasionally, until polenta is creamy and thickened, about 20-25 minutes. Meanwhile, preheat oven to 400F 200C. Toss sliced beets with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven until crispy, about 20 minutes, flipping halfway through. In a food processor, combine pistachios, dill, olive oil, garlic, lemon juice, and nutritional yeast. Pulse until smooth, adding water as needed to achieve desired consistency. Once polenta is cooked, serve it warm topped with crispy beets and dill pistachio pesto.

Prep Time: 10 minutes

Cook Time: 30 minutes

These Lobster Tacos with Green Onion Cilantro Sauce are a seafood lover's delight. Tender chunks of lobster are paired with fresh vegetables and a zesty cilantro sauce for a burst of flavor in every bite. Perfect for a special occasion or a gourmet taco night!

Ingredients: 2 lobster tails, cooked and chopped. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 2 green onions, thinly sliced. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 tablespoons lime juice. 1 teaspoon lime zest. 1 clove garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: In a small bowl, prepare the green onion cilantro sauce by mixing together sour cream, mayonnaise, lime juice, lime zest, minced garlic, chopped cilantro, and half of the sliced green onions. Season with salt and pepper to taste. Refrigerate until ready to use. Heat a skillet over medium-high heat and add olive oil. Once hot, add the chopped lobster tails and saut for 2-3 minutes until heated through. Warm the flour tortillas in a dry skillet or microwave according to package instructions. To assemble the lobster tacos, place a spoonful of shredded lettuce on each tortilla, followed by a portion of the sauted lobster. Top with diced tomatoes, red onion, and the remaining sliced green onions. Drizzle the green onion cilantro sauce over the tacos, and garnish with extra cilantro if desired. Serve immediately and enjoy your delicious lobster tacos!

Prep Time: 20 minutes

Cook Time: 5 minutes

Enjoy a Southern toffee-crunch treat that won't make you feel bad because it's paleo and keto-friendly. The gluten-free recipe has a crust made of almond and coconut flour that is crunchy. It is topped with sugar-free dark chocolate, pecans, and a little sea salt.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup sugar-free maple syrup. 1/2 cup crushed sugar-free dark chocolate. 1/4 cup chopped pecans. 1/4 tsp sea salt. 1/4 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, and sugar-free maple syrup. Mix until a dough forms. Line a baking sheet with parchment paper. Press the dough onto the parchment paper, spreading it out into an even layer. Bake in the preheated oven for 10-12 minutes or until the edges start to turn golden brown. While the crust is baking, melt the sugar-free dark chocolate in a microwave or on a stovetop using low heat, stirring until smooth. Remove the crust from the oven and let it cool slightly. Spread the melted dark chocolate evenly over the crust. Sprinkle chopped pecans and sea salt over the chocolate layer, and drizzle with vanilla extract. Place the baking sheet in the freezer for about 30 minutes or until the chocolate has set. Once set, break the toffee-crunch treat into pieces and enjoy! Store any leftovers in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 10 minutes