Grad Draws

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

Savor this Mocha Devil's Food Cake's rich, decadent flavors. A delicious dessert that goes well with any meal is made from moist chocolate cake with a hint of coffee and creamy mocha frosting.

Ingredients: 2 cups all-purpose flour. 1 3/4 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 2 tsp baking soda. 1 tsp baking powder. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup hot brewed coffee. 1/4 cup espresso powder. 1/2 cup semisweet chocolate chips. 1/2 cup unsalted butter. 1/4 cup heavy cream. 2 tsp instant coffee granules. 1 tsp vanilla extract. 2 cups powdered sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup milk.

Instructions: Set the oven temperature to 175C 350F. Butter and dust two 9-inch circular cake pans. Sift together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. To the dry ingredients, add eggs, buttermilk, vegetable oil, and vanilla extract. Stir until fully incorporated. Dissolve the espresso powder in the hot, freshly brewed coffee in a different bowl. Blend the batter with this coffee mixture until it's smooth. Mix the semisweet chocolate chips into the mixture using a spoon. Evenly divide the batter between the two cake pans that have been prepared. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After taking the cakes out of the oven, give them ten minutes to cool in the pans. After that, move them to a wire rack to finish cooling. Melt the butter in a saucepan over low heat to make the mocha frosting. Add the heavy cream and stir until the instant coffee granules are dissolved. After taking the saucepan off of the burner, add the vanilla extract. Give it a few minutes to cool. Add cocoa powder and powdered sugar gradually while whisking to form a smooth, creamy frosting. To get the right consistency, you can add milk if it's too thick. After the cakes cool completely, frost one layer, then top with the second layer and frost the sides and top of the cake. After decorating as desired, serve.

Prep Time: 20 minutes

Cook Time: 30 minutes

These vegan, gluten-free hazelnut cookies are a tasty treat that don't have any added sugar or oil. They're simple to make and a great way to satisfy your sweet tooth without feeling bad about it!

Ingredients: 2 cups hazelnut meal. 1/4 cup maple syrup. 1/4 cup coconut flour. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. 1/4 teaspoon cinnamon. 1/4 cup dairy-free chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put hazelnut meal, coconut flour, salt, cinnamon, and chocolate chips if using in a bowl and mix them together. Mix well. Take the dry ingredients and add maple syrup and vanilla extract to them. Mix until you get a dough. Take tablespoon-sized chunks of dough and roll them into balls. Put them on the baking sheet that has been prepared and use your fingers to make them a little flatter. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Enjoy these tasty hazelnut cookies that are gluten-free and vegan!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in a decadent keto-friendly surf and turf dish featuring tender beef tenderloin steaks, succulent shrimp, and a rich creamy mushroom sauce. This dish is perfect for a special dinner or anytime you're craving a satisfying low-carb meal.

Ingredients: 4 oz beef tenderloin steaks. 4 large shrimp, peeled and deveined. 1 cup sliced mushrooms. 2 cloves garlic, minced. 1/4 cup heavy cream. 2 tbsp butter. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Season the beef tenderloin steaks and shrimp with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the beef tenderloin steaks and cook for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from the skillet and set aside. In the same skillet, add the remaining tablespoon of butter. Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove from the skillet and set aside. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes. Stir in the minced garlic and cook for an additional 1 minute. Reduce the heat to low and pour in the heavy cream. Stir to combine and let it simmer for 2-3 minutes until slightly thickened. Return the beef tenderloin steaks and shrimp to the skillet, coating them with the creamy mushroom sauce. Cook for an additional minute to heat through. Garnish with fresh parsley before serving. Enjoy your creamy mushroom surf and turf!

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan version of the classic spinach artichoke dip is tasty, creamy, and great for get-togethers or parties. It's easy to make with only a few simple ingredients, and everyone will love it!

Ingredients: 1 cup raw cashews, soaked overnight. 1 cup unsweetened almond milk. 2 cups frozen spinach, thawed and drained. 1 can 14 oz artichoke hearts, drained and chopped. 3 cloves garlic, minced. 2 tablespoons nutritional yeast.

Instructions: Preheat oven to 350F 175C. In a blender, combine soaked cashews and almond milk. Blend until smooth. In a mixing bowl, combine the blended cashew mixture, spinach, artichoke hearts, minced garlic, and nutritional yeast. Mix until well combined. Transfer the mixture into a baking dish and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and bubbly. Serve hot with your favorite chips, crackers, or veggies.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Air Fryer Chocolate Cake met Slagroom has rich and decadent flavors that you will love. The chocolate cake is moist, and the fluffy whipped cream goes well with it.

Ingredients: 200g dark chocolate. 100g unsalted butter. 150g granulated sugar. 3 large eggs. 100g all-purpose flour. 20g cocoa powder. 1 tsp baking powder. 1/2 tsp salt. 200ml heavy cream. 2 tbsp powdered sugar. 1 tsp vanilla extract.

Instructions: Get your Air Fryer ready by heating it up to 320F 160C. Melt the dark chocolate and butter together in 30 second bursts in a bowl that can go in the microwave. Allow it to cool a bit. Whisk the sugar and eggs together in a different bowl until they are well mixed. The chocolate mixture should be poured into the egg mixture and mixed well. Add the cocoa powder, baking powder, salt, and flour all at once. Mix the dry ingredients into the wet ones slowly until they are just combined. Put the cake batter in a cake pan that fits inside your Air Fryer basket that has been greased. The cake pan should be put in the Air Fryer basket. Cook at 320F 160C for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean. Gather the heavy cream, powdered sugar, and vanilla extract and whip them together until stiff peaks form. Let the cake cool down. After the cake has cooled, take it out of the pan and, if you want, add more chocolate shavings and whipped cream on top. Chocolate cake with slagroom is ready to be served.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Paleo Spicy Pepper Steak is a delicious and nutritious dish that's perfect for those following a Paleo diet. It's packed with flavor from the spicy chili flakes and bell peppers while maintaining the integrity of clean eating.

Ingredients: 1 lb grass-fed beef sirloin, thinly sliced. 2 bell peppers, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tbsp coconut aminos. 1 tsp chili flakes. 1 tsp ground black pepper. 2 tbsp coconut oil. 1 tsp arrowroot powder optional, for thickening. Salt to taste.

Instructions: Coconut oil should be heated over medium-high heat in a big skillet. To the skillet, add the chopped garlic and the sliced onions. Saut onions until they start to turn transparent. To the skillet, add the thinly sliced beef. Cook until it takes on the color you want and reaches your desired doneness. Add the arrowroot powder if using, ground black pepper, coconut aminos, and chili flakes. Simmer for a further two to three minutes. Slicing the bell peppers, add them to the skillet and cook until they are crisp-tender. Add salt to taste and thoroughly mix to incorporate all the ingredients. Enjoy your spicy pepper steak while it's still hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Cherry tomatoes, cucumber, and Kalamata olives are all very fresh in this Greek salad recipe. Feta cheese makes the salad creamy. This dish is easy to make and tastes great. It's great for a quick and healthy meal.

Ingredients: 200g creamy feta cheese, cubed. 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted. 1/4 cup fresh parsley, chopped. 2 tbsp extra virgin olive oil. 1 tbsp red wine vinegar. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley. Add the creamy feta cheese cubes to the bowl. In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients in the large bowl. Toss the salad gently to coat all the ingredients evenly with the dressing. Chill the Greek salad in the refrigerator for at least 30 minutes before serving. Serve the chilled Greek salad as a refreshing side dish or a light meal.

Prep Time: 15 minutes

Cook Time: 0 minutes