Grindavik by Daylight

A quick and tasty prep-ahead wrap filling that consists of rice and black beans with a hint of freshness from tomatoes, corn, and cilantro.

Ingredients: 2 cups cooked black beans. 2 cups cooked rice. 1 cup corn kernels cooked or canned. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 2 tablespoons lime juice. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. Tortillas for wrapping.

Instructions: In a large bowl, combine black beans, rice, corn, tomatoes, red onion, and cilantro. In a small bowl, whisk together lime juice, cumin powder, chili powder, salt, and pepper. Pour the dressing over the bean and rice mixture, tossing to coat evenly. Warm tortillas in a dry skillet or microwave according to package instructions. Spoon the black bean and rice filling onto the center of each tortilla. Fold the sides of the tortilla over the filling, then fold the bottom and top to create a wrap. Serve immediately or wrap in parchment paper for a make-ahead meal. Enjoy these flavorful Black Beans and Rice Wraps!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy crispy gluten-free chicken tenders with a flavorful garlic mayo BBQ sauce. Perfect for a quick and easy weeknight dinner or game day snack!

Ingredients: 1 lb chicken tenders. 1 cup gluten-free breadcrumbs. 1/4 cup grated parmesan cheese optional. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1/4 cup mayonnaise. 2 cloves garlic, minced. 2 tablespoons BBQ sauce make sure it's gluten-free. 1 tablespoon honey. 1 tablespoon olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Put breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper in a bowl. If you want to use parmesan cheese, mix it in. Cover each chicken tender with the breadcrumb mixture and press it down gently to make sure it sticks. Spread the tenders out on a baking sheet that has been lined with parchment paper. Put some olive oil on top of the tenders. After the oven is hot, bake the chicken for 15 to 20 minutes, or until it is fully cooked and the coating is golden. Make the garlic mayo BBQ sauce while the chicken is in the oven. Mix the honey, BBQ sauce, minced garlic, and mayonnaise in a small bowl until everything is well mixed. Warm up the garlic mayo BBQ sauce and serve it with the chicken tenders.

Prep Time: 15 minutes

Cook Time: 20 minutes

These delicious oatmeal bars are a perfect blend of peanut butter, chocolate chips, and wholesome ingredients. They make for a satisfying and guilt-free snack or dessert.

Ingredients: 1 cup old-fashioned oats. 1/2 cup whole wheat flour. 1/2 cup peanut butter. 1/4 cup honey or maple syrup. 1/4 cup unsweetened applesauce. 1/4 cup almond milk. 1/3 cup dark chocolate chips. 1/4 cup chopped nuts optional. 1/2 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Grease an 8x8-inch baking pan and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Oats, whole wheat flour, baking powder, and salt should all be combined in a big bowl. To make mixing easier, microwave the peanut butter and honey or maple syrup in a separate bowl for about 30 seconds. Add the almond milk, vanilla extract, and applesauce and stir. After adding the wet mixture to the dry ingredients, thoroughly mix them together. If utilizing, mix in the chopped nuts and dark chocolate chips. Fill the baking pan with the mixture and press it down firmly. A toothpick inserted into the center should come out clean after 20 to 25 minutes of baking in a preheated oven, or until the edges start to turn golden brown. Before cutting the bars into bars or squares, let them cool in the pan for roughly ten minutes. Savor your nutritious oatmeal bars with chocolate chips and peanut butter!

Prep Time: 10 minutes

Cook Time: 25 minutes

The vanilla and pineapple flavors in these popsicles make them taste great. With a hint of vanilla, the sweet and sour taste of fresh pineapple goes well with the creamy coconut milk. Great for staying cool on a hot summer day!

Ingredients: 2 cups pineapple chunks. 1 cup coconut milk. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: In a blender, combine pineapple chunks, coconut milk, honey or maple syrup, and vanilla extract. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until completely solid. Once frozen, remove popsicles from molds by running warm water over the outside of the molds for a few seconds. Enjoy your refreshing vanilla pineapple popsicles!

Prep Time: 10 minutes

Cook Time: 240 minutes

Based on the Outback Honey mustard, mushrooms, crispy bacon, and melted cheese are spread on top of juicy chicken breasts at Alice Springs Chicken to make a tasty and rich dish.

Ingredients: 4 boneless, skinless chicken breast halves. 6 slices bacon. 1/4 cup Dijon mustard. 1/4 cup honey. 1 tablespoon olive oil. 2 cups sliced mushrooms. 2 cups shredded Monterey Jack cheese. 2 tablespoons chopped fresh parsley.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together Dijon mustard and honey. Set aside. In a skillet, cook bacon until crispy. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside. In the same skillet, heat olive oil over medium heat. Add mushrooms and cook until softened. Pound chicken breasts to even thickness. Season with salt and pepper. Spread Dijon-honey mixture over each chicken breast. Top each chicken breast with cooked mushrooms, crumbled bacon, and shredded Monterey Jack cheese. Bake in preheated oven for 25-30 minutes or until chicken is cooked through and cheese is melted and bubbly. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the rich and flavorful pairing of sweet raspberries and Guinness stout beer in these luscious brownies. Ideal as a twist on a sweet treat or for dessert!

Ingredients: 1 cup 2 sticks unsalted butter. 1 cup Guinness stout beer. 1/2 cup cocoa powder. 2 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup fresh raspberries. 1/2 cup semi-sweet chocolate chips. 1/4 cup powdered sugar for dusting.

Instructions: Preheat your oven to 350F 175C. Grease and line a 9x9-inch 23x23 cm baking pan with parchment paper, leaving an overhang for easy removal. In a saucepan, melt the butter and Guinness over low heat, stirring until well combined. Remove from heat. Whisk in the cocoa powder and granulated sugar until smooth. Allow the mixture to cool slightly. Beat in the eggs and vanilla extract until the batter is well mixed. Fold in the flour and salt until just combined. Be careful not to overmix. Gently stir in the fresh raspberries and semi-sweet chocolate chips. Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift them out onto a wire rack to cool completely. Once cooled, dust the brownies with powdered sugar. Slice and enjoy your delicious Guinness and Raspberry Brownies!

Prep Time: 20 minutes

Cook Time: 35 minutes

This grilled sandwich is a delicious and rich mix of flavors. The peanut butter is rich and creamy, the bananas are sweet, the chocolate is rich and chocolatey, and the bacon is salty and crunchy.

Ingredients: 2 slices of bread. 2 tablespoons peanut butter. 1 banana, sliced. 2 strips of bacon, cooked. 1 tablespoon chocolate chips.

Instructions: Each piece of bread should have peanut butter on one side. On one piece of bread, put banana slices on top of the peanut butter. The bananas should have chocolate chips on top of them. Add cooked bacon strips on top. To make a sandwich, put the other slice of bread on top, peanut butter side down. Place the pan on medium heat. Start cooking the sandwich in the pan. It should take about two to three minutes per side to turn golden brown. Take out of the pan and let cool a bit before serving.

Prep Time: 10 minutes

Cook Time: 6 minutes

A tasty and comforting spinach lasagna that is easy to make in a slow cooker. It's great for busy days when you need a hearty meal quickly.

Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 28 oz can crushed tomatoes. 1 6 oz can tomato paste. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. 1 10 oz package frozen chopped spinach, thawed and drained. 1 16 oz container ricotta cheese. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 9 lasagna noodles, uncooked.

Instructions: In a skillet, cook ground beef, onion, and garlic over medium heat until meat is browned and onion is tender. Drain excess fat. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. In a separate bowl, mix together spinach, ricotta cheese, and 1 cup of mozzarella cheese. Spread a thin layer of the meat sauce in the bottom of the slow cooker. Arrange 3 lasagna noodles over the sauce. Spread 1/3 of the spinach mixture over the noodles. Repeat layers twice, ending with meat sauce on top. Cover and cook on low for 4-6 hours or until noodles are tender. Sprinkle remaining mozzarella and Parmesan cheese over the top. Cover and cook for an additional 10-15 minutes until cheese is melted. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 240 minutes

These Vegan Pretzel Donuts combine the softness of donuts with the savory goodness of pretzels, creating a delightful treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup brown sugar. 1/4 cup vegan butter, melted. 1 tsp active dry yeast. 1/2 cup warm water. 1/4 cup baking soda. 2 tbsp coarse salt. 1 tbsp maple syrup. 1/4 cup non-dairy milk.

Instructions: Warm water, maple syrup, and yeast should all be mixed together in a bowl. Wait five minutes until it foams up. Mix the yeast with the brown sugar, vegan butter that has been melted, and nondairy milk. Work the dough until it comes together. Place the dough in a warm area and cover it. Let it rise for about an hour, or until it doubles in size. Warm the oven up to 190C 375F. Shape the dough into donut rings by cutting it into equal pieces. Put them on a baking sheet that has parchment paper on it. Bring water to a boil in a pot. Add baking soda slowly. Dip each donut carefully into the hot water for 30 seconds, and then put them back on the baking sheet. The donuts should be baked in a hot oven for 10 to 12 minutes, or until they are golden brown. Before taking them out of the oven, melt some vegan butter and brush it on top. Cover the donuts with coarse salt. Enjoy while still warm!

Prep Time: 60 minutes

Cook Time: 12 minutes

With this Beverage Elements Nitro Coffee Keg Kit 2 recipe, you can make cold brew coffee with nitrogen that tastes rich and velvety and has a foamy cascade. Great for any time of day when you need a refreshing pick-me-up!

Ingredients: 1 pound of coarsely ground coffee beans. 3 liters of cold, filtered water. Beverage Elements Nitro Coffee Keg Kit 2.

Instructions: In a large container, combine the coarsely ground coffee beans and cold filtered water. Stir the mixture well to ensure even saturation. Cover the container and let it steep in the refrigerator for 12-24 hours. After steeping, strain the coffee concentrate through a fine-mesh sieve or coffee filter to remove the grounds. Pour the filtered coffee concentrate into the Beverage Elements Nitro Coffee Keg, following the kit's instructions for setup. Attach the nitro gas canister and allow the coffee to infuse with nitrogen for a smooth and creamy texture. Serve the nitro cold brew coffee straight from the keg, pouring it into a glass or over ice.

Prep Time: 10 minutes

Cook Time: 1440 minutes

This quick veggie tofu stir fry is a flavorful and nutritious vegan dish that's perfect for a weeknight dinner. It's packed with protein from tofu and loaded with colorful vegetables, making it both satisfying and healthy.

Ingredients: 200g tofu, cubed. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 1 carrot, julienned. 1/2 cup snap peas. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon ginger, grated. 2 green onions, sliced. Salt and pepper to taste.

Instructions: In a bowl, combine cubed tofu with soy sauce, sesame oil, and cornstarch. Let it marinate for 10 minutes. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and cook for 1 minute. Add marinated tofu to the skillet and cook until golden brown, about 5-7 minutes. Add bell pepper, broccoli, carrot, and snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still crisp. In a small bowl, whisk together hoisin sauce, rice vinegar, and grated ginger. Pour over the tofu and vegetable mixture. Season with salt and pepper to taste. Stir well to combine. Garnish with sliced green onions before serving. Serve hot over cooked rice or noodles. Enjoy your quick, easy, and totally delicious vegan tofu stir fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe for homemade baked tofu provides a tasty and high-protein substitute for meat. The tofu gets a crispy outside and a tender inside from the marinade's savory and slightly sweet undertones.

Ingredients: 1 block tofu, pressed and drained. 2 tablespoons soy sauce. 1 tablespoon olive oil. 1 tablespoon maple syrup. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Cut the pressed tofu into cubes or slices. In a bowl, whisk together soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Add the tofu to the bowl and toss gently to coat evenly with the marinade. Arrange the tofu in a single layer on a baking sheet lined with parchment paper or lightly greased. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and slightly crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

There is a lot of flavor in these vegan black bean tacos, and they are a good meal any day of the week. When you mix spiced black beans, creamy avocado, fresh tomato, and cilantro, you get a tasty and healthy taco filling. Plus they're easy and quick to make!

Ingredients: 1 can black beans, drained and rinsed. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 avocado, sliced. 1 tomato, diced. 1/4 cup chopped cilantro. Lime wedges for serving.

Instructions: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, saut until softened, about 3 minutes. Stir in ground cumin, chili powder, salt, and pepper. Add black beans and cook for another 5 minutes, stirring occasionally. Warm the corn tortillas in a separate skillet or microwave. Spoon the black bean mixture onto each tortilla. Top with avocado slices, diced tomato, and chopped cilantro. Serve with lime wedges for squeezing over the tacos.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Back to School Chicken Pasta is a quick and delicious dinner option for busy weeknights. Loaded with tender chicken, vibrant vegetables, and flavorful Parmesan cheese, it's sure to please the whole family.

Ingredients: 2 chicken breasts, diced. 1 tablespoon olive oil. 2 cloves garlic, minced. 1/2 onion, diced. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 2 cups cooked pasta. 1/4 cup chicken broth. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Put olive oil in a pan and heat it over medium-low heat. When you add the minced garlic and diced onion, saut until the food smells good. When you add the diced chicken breasts, cook them until they turn golden brown. Put in the cherry tomatoes and diced bell pepper. Cook until the vegetables get soft. Add chicken broth and let it cook for two to three minutes. Put the cooked pasta in the pan and mix it all together. Add the grated Parmesan cheese to the pasta and mix it in until it melts. Add pepper and salt to taste. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

Delight in the classic goodness of homemade chocolate chip cookies with this recipe that delivers the perfect balance of chewy and chocolaty. These cookies are sure to evoke a sense of nostalgia and satisfy your sweet cravings.

Ingredients: 1 cup 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 semi-sweet chocolate chips.

Instructions: Before you start cooking, heat the oven to 375F 190C. Mix the softened butter, white sugar, and brown sugar together in a large bowl until the mixture is smooth and creamy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the semisweet chocolate chips and mix them in. Drop rounded tablespoons of cookie dough onto baking sheets that have not been greased. After the oven is hot, bake for 9 to 11 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the luxurious taste of Waldorf-Astoria Red Velvet Cake in parfait form. This delightful dessert is a perfect blend of moist red velvet cake, rich cream cheese frosting, and the crunch of walnuts, creating a heavenly treat for any occasion.

Ingredients: 2 cups red velvet cake, crumbled. 1 cup cream cheese frosting. 1 cup whipped cream. 1/2 cup chopped walnuts. 1/4 cup chocolate shavings.

Instructions: In a glass or bowl, layer crumbled red velvet cake at the bottom. Spread a layer of cream cheese frosting on top of the cake crumbs. Add a layer of whipped cream on top of the frosting. Sprinkle chopped walnuts over the whipped cream layer. Repeat the layers until the glass or bowl is filled. Finish with a dollop of whipped cream and a sprinkle of chocolate shavings on top. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy this vegan take on a classic dessert. On top of a buttery graham cracker crust is a creamy cashew filling with a tangy lemon flavor that goes well with the sweetness of vegan white chocolate.

Ingredients: 1 cup raw cashews, soaked overnight. 1 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup lemon juice. Zest of 1 lemon. 1 tsp vanilla extract. Pinch of salt. 1/2 cup vegan white chocolate chips. 1 cup vegan graham cracker crumbs. 3 tbsp coconut oil, melted. 1 tbsp maple syrup.

Instructions: In a food processor, blend soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, lemon zest, vanilla extract, and salt until smooth. Melt vegan white chocolate chips and fold into the cashew mixture. In a separate bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until combined. Press the graham cracker mixture into the bottom of a springform pan to form the crust. Pour the cashew mixture over the crust and smooth the top. Refrigerate the cheesecake for at least 4 hours, or until set. Once set, remove from the springform pan, slice, and serve chilled.

Prep Time: 20 minutes

Cook Time: 0 minutes