Hannah Miet

A wonderful beef enchilada soup that's loaded with flavor from tender beef, roasted poblano peppers, and classic enchilada sauce. Perfect for a cozy meal on a chilly day!

Ingredients: 1 lb beef, diced. 2 poblano peppers, diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups beef broth. 1 cup enchilada sauce. 1 cup corn kernels. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 1 tbsp olive oil. Tortilla strips, avocado slices, shredded cheese, and cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced beef and cook until browned. Add diced poblano peppers, onion, and garlic. Cook until softened. Stir in black beans, diced tomatoes, beef broth, enchilada sauce, corn kernels, cumin, chili powder, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with tortilla strips, avocado slices, shredded cheese, and cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the timeless deliciousness of a classic cheeseburger, loaded with juicy beef, melted cheddar cheese, and your favorite toppings. It's the perfect comfort food for any occasion.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard.

Instructions: Preheat your grill or stovetop pan over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Place the burger patties on the grill or pan and cook for about 4-5 minutes per side for medium-rare, or longer for your desired doneness. During the last minute of cooking, add a slice of cheddar cheese on top of each patty and cover to melt the cheese. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble the burgers by placing lettuce, tomato slices, and onion slices on the bottom bun. Add the cooked burger patty with melted cheese on top. Spread ketchup and mustard on the top bun, then place it on the burger. Serve your classic cheeseburgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This avocado lime dressing is healthy, creamy, rich, and smooth. It goes well with salads, bowls, or as a dip.

Ingredients: 1 ripe avocado, peeled and pitted. 1/4 cup fresh lime juice. 1/4 cup olive oil. 2 tablespoons water. 1 clove garlic, minced. 1 tablespoon maple syrup or agave nectar. Salt and pepper, to taste.

Instructions: In a blender or food processor, combine the avocado, lime juice, olive oil, water, garlic, and maple syrup. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency. Season with salt and pepper to taste. Use immediately or store in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes

Cook Time: 0 minutes

The grilled beef patties and the cool slaw made of red cabbage and apple slices cut into thin strips go well together in these Tangy Apple Slaw Burgers. The tangy slaw dressing gives these burgers a big flavor boost. They're great for a summer BBQ.

Ingredients: 1.5 lbs ground beef. Salt and pepper to taste. 4 hamburger buns. 1 cup shredded red cabbage. 1 large apple, julienned. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1 tablespoon honey. 1/2 teaspoon celery seed.

Instructions: Preheat the grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Grill the burgers for 4-5 minutes per side, or until they reach your desired level of doneness. In a large bowl, combine shredded red cabbage and julienned apple. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, and celery seed to make the slaw dressing. Pour the slaw dressing over the cabbage and apple mixture, tossing to coat evenly. Toast the hamburger buns on the grill for 1-2 minutes until lightly browned. Assemble the burgers by placing a grilled patty on the bottom half of each bun and topping it with a generous amount of tangy apple slaw. Cap off the burgers with the other half of the buns and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

That makes this vegan quinoa salad a healthy and tasty meal or side dish. It's full of fresh vegetables and herbs. It tastes even better after being in the fridge for a while, so it's great for meal prep or potlucks. Plus, quinoa has a lot of plant-based protein.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Mix quinoa and water in a saucepan. Bring to a boil, then turn down the heat. Put the lid on and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is gone. Put cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint in a large bowl. Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa salad and mix it all together. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 20 minutes

Korean Fish and Mixed Rice with Sashimi The flavors of Korean mixed rice bibimbap and the freshness of sashimi come together in a delicious way in sushi. It has a great mix of textures and tastes, making it perfect for sushi fans looking for something new to try.

Ingredients: 2 cups cooked short-grain rice. 150g assorted sashimi salmon, tuna, yellowtail, etc., thinly sliced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1 teaspoon gochujang Korean red pepper paste. 1/2 cucumber, julienned. 1/2 carrot, julienned. 2 sheets nori, cut into thin strips. 1 tablespoon toasted sesame seeds. 1 green onion, thinly sliced.

Instructions: In a small bowl, mix soy sauce, sesame oil, rice vinegar, sugar, and gochujang to make the sauce. In a large bowl, mix cooked rice with the sauce until well combined. Place a handful of rice mixture on a sheet of plastic wrap, flatten it, and place some sliced sashimi on top. Gather the plastic wrap to form a tight roll and gently press to shape into a cylinder. Unwrap the sushi roll and repeat with the remaining rice and sashimi. Arrange julienned cucumber and carrot on top of the sushi rolls. Garnish with nori strips, toasted sesame seeds, and sliced green onion. Serve the Korean mixed rice sushi immediately with extra soy sauce or wasabi if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

These Paleo Lemon Poppy Seed Muffins are a delightful and healthy treat. They are made with almond and coconut flours, sweetened with natural sweeteners, and bursting with lemon flavor. Perfect for a grain-free and dairy-free diet!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup honey or maple syrup. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 2 tablespoons lemon juice. Zest of 2 lemons. 1 teaspoon baking soda. 1 tablespoon poppy seeds. Pinch of salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine almond flour, coconut flour, baking soda, and a pinch of salt. In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, almond milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in the poppy seeds. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free, grain-free, dairy-free Lemon Poppy Seed Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Paleo Pumpkin Spice Thumbprint Cookies are a delightful autumn-inspired treat made with wholesome ingredients. They are gluten-free, dairy-free, and refined sugar-free, perfect for those following a Paleo lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1 tsp pumpkin pie spice. 1/4 tsp sea salt. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 1/2 cup pumpkin puree. 1/2 tsp vanilla extract. 1/4 cup chopped pecans. 1/4 cup dark chocolate chips optional.

Instructions: Set the oven temperature to 175C 350F. Use parchment paper to line a baking sheet. Almond flour, coconut flour, coconut sugar, pumpkin pie spice, and sea salt should all be combined in a big bowl. Melt the coconut oil and mix in the vanilla extract, maple syrup, and pureed pumpkin. Mix thoroughly until fully incorporated. Form the dough into one-inch balls and arrange them on the baking sheet that has been preheated. To make an indentation, press your thumb into the center of each ball. You can choose to put chopped pecans or dark chocolate chips inside each indentation. Bake the cookies for 12 to 15 minutes, or until they are slightly golden and set. After five minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling. Savor these delectable fall treats, Paleo Pumpkin Spice Thumbprint Cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

You can get more greens in your diet and enjoy a tasty and refreshing drink at the same time with this Frozen Leafy Greens Smoothie. Freezing the leafy greens keeps their nutrients and makes the smoothie feel like it's frozen. It's a great way to start the day or fuel up after a workout.

Ingredients: 1 cup frozen leafy greens spinach, kale, or Swiss chard. 1/2 banana. 1/2 cup frozen mixed berries. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 cup almond milk. 1/2 teaspoon chia seeds. Ice cubes optional.

Instructions: Wash and chop the leafy greens, then place them in an airtight container or a resealable bag. Freeze the leafy greens for at least 4 hours or overnight. When ready to make the smoothie, add the frozen leafy greens, banana, frozen mixed berries, Greek yogurt, honey, almond milk, and chia seeds to a blender. If you prefer a thicker smoothie, you can also add some ice cubes at this point. Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender and blend again to ensure everything is well combined. Pour the smoothie into a glass, garnish with a few extra chia seeds if desired, and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This savory turnip stir-fry is a delightful and nutritious vegan dish that's easy to prepare and bursting with flavor. It's a perfect way to enjoy turnips in a delicious and satisfying meal.

Ingredients: 2 medium turnips, peeled and thinly sliced. 1 tablespoon olive oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup sliced mushrooms. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 teaspoon sesame oil. 1/2 teaspoon ground ginger. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: Heat olive oil in a large skillet over medium heat. Add onions and garlic, saut until fragrant. Add sliced turnips, bell pepper, and mushrooms. Cook until vegetables are tender. In a small bowl, mix soy sauce, maple syrup, sesame oil, ground ginger, salt, and pepper. Pour the sauce over the vegetables, stirring well to coat evenly. Cook for an additional 2-3 minutes. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in guilt-free, dairy-free baked goods with these keto almond flour muffins. They are moist, flavorful, and perfect for a low-carb lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup erythritol or preferred low-carb sweetener. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 cup fresh blueberries optional.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, erythritol, baking powder, and salt. In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla extract. Combine wet and dry ingredients until well mixed. Fold in blueberries if using. Line muffin tin with paper liners or grease with coconut oil. Divide batter evenly into muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool before serving. Enjoy these delicious keto dairy-free muffins!

Prep Time: 10 minutes

Cook Time: 20 minutes

This tuna cabbage salad sandwich is a great mix of tastes and textures, with crunchy shredded cabbage and tangy Dijon mustard going well with the creamy tuna. This meal is quick and filling, and it's great for lunch or a light dinner.

Ingredients: 1 can tuna, drained. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1/2 cup shredded cabbage. 1/4 cup diced red onion. Salt and pepper to taste. 4 slices whole wheat bread.

Instructions: In a bowl, mix together the drained tuna, mayonnaise, Dijon mustard, shredded cabbage, and diced red onion. Season with salt and pepper to taste. Divide the tuna cabbage salad mixture evenly onto 2 slices of whole wheat bread. Top with the remaining 2 slices of bread to form sandwiches. Slice the sandwiches in half, if desired, and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Easy Chocolate Caramel Almond Butter Bars are a delightful treat combining the rich flavors of almond butter, dark chocolate, and luscious caramel. The bars are easy to make and perfect for satisfying your sweet cravings.

Ingredients: 1 cup almond butter. 1/2 cup honey. 1/2 cup coconut oil, melted. 2 cups rolled oats. 1 cup shredded unsweetened coconut. 1/2 cup chopped almonds. 1/2 cup dark chocolate chips. 1/2 cup caramel sauce.

Instructions: Put honey, almond butter, and melted coconut oil in a large bowl and mix them together. Add the shredded coconut, chopped almonds, and rolled oats and mix them in well. Smooth the mixture out in a 9x9-inch baking dish that has been lined with parchment paper. Melt the dark chocolate chips in small bowl that can go in the microwave in short bursts, stirring between each one until smooth. Spread the chocolate that has been melted over the almond butter mixture in the baking dish. After that, pour the caramel sauce over the chocolate layer. To make a marbled pattern, swirl the chocolate and caramel together with a knife or toothpick. Chill the baking dish in the fridge for at least two hours, or until the bars are set. Take it out of the fridge when it's set and cut it into bars. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

The crispy goodness of bacon and the gratifying crunch of brittle come together to create a sweet and salty treat known as bacon brittle. For those who enjoy sweets and bacon, this is the ideal snack.

Ingredients: 1 cup of sugar. 1/2 cup of water. 1/4 cup of corn syrup. 1/4 teaspoon of salt. 1 cup of chopped bacon. 1/2 teaspoon of baking soda. 1 teaspoon of vanilla extract.

Instructions: In a saucepan, combine sugar, water, corn syrup, and salt. Cook over medium heat, stirring until sugar dissolves. Add chopped bacon and continue to cook, stirring occasionally, until the mixture reaches 300F 150C on a candy thermometer hard crack stage. Remove from heat and quickly stir in baking soda and vanilla extract. Pour the hot mixture onto a parchment paper-lined baking sheet, spreading it out evenly with a spatula. Allow the bacon brittle to cool and harden for about 30 minutes. Once completely cooled, break the brittle into pieces. Enjoy your delicious Bacon Brittle!

Prep Time: 10 minutes

Cook Time: 20 minutes

This healthy keto peanut butter fudge is rich and creamy, with a hint of nuttiness. It's low in carbs and sugar, and it's perfect for keto dieters who want something sweet.

Ingredients: 1 cup natural peanut butter. 1/2 cup coconut oil. 1/4 cup powdered erythritol or any keto-friendly sweetener. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup chopped unsalted peanuts optional.

Instructions: Put the peanut butter and coconut oil in a bowl that can go in the microwave. Stir the mixture every 30 seconds while heating it in the microwave until it is smooth and well mixed. Add the vanilla extract, salt, and powdered erythritol and mix them in until everything is well mixed. Add the chopped peanuts to the mixture if you want it to have some texture. Put parchment paper around the edges of a square baking dish, leaving some overhang to make it easy to take off. Spread out the peanut butter mixture in the dish that has been prepared. Put the dish in the freezer and wait one to two hours, or until it's firm. Take the fudge out of the freezer once it's hard and use the extra parchment paper to lift it out of the dish. Make little squares or bars out of the fudge. To keep the fudge firm and fresh, put it in a container that won't let air in and put it in the freezer. As a treat, you can enjoy your healthy keto peanut butter fudge without feeling bad about it.

Prep Time: 15 minutes

Cook Time: 0 minutes

The smoky bacon, juicy chicken, and tangy BBQ sauce in these Bacon-Wrapped BBQ Chicken Skewers make your mouth water. Great for grilling season or whenever you want a tasty BBQ treat!

Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch chunks. 12 slices of bacon, cut in half. 1 cup BBQ sauce. 1 tablespoon olive oil. Salt and pepper to taste. 12 wooden skewers, soaked in water for 30 minutes.

Instructions: Preheat grill to medium-high heat. Season chicken chunks with salt and pepper. Wrap each chicken chunk with half a slice of bacon and thread onto skewers. Brush olive oil over the skewers to prevent sticking. Place skewers on the preheated grill and cook for 10 minutes, turning occasionally. Brush BBQ sauce over the skewers and continue cooking for another 5-7 minutes, or until chicken is cooked through and bacon is crispy. Serve hot, garnished with chopped parsley if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

This chicken fajita fettuccine skillet combines the flavors of traditional fajitas with creamy fettuccine pasta to make a meal that is both tasty and easy to clean up.

Ingredients: 1 lb chicken breast, sliced. 1 tbsp olive oil. 1 onion, sliced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 2 cloves garlic, minced. 1 package fettuccine pasta. 2 cups chicken broth. 1 cup salsa. 1 cup shredded cheese. 1 tsp chili powder. 1 tsp cumin. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the chicken slices and cook until both sides are golden. Take them out of the pan and set them aside. Put the garlic, onion, and bell peppers in the same pan. Saut until the meat is soft. In a skillet, mix together the fettuccine, chicken broth, salsa, chili powder, cumin, salt, and pepper. Bring to a simmer and cook, stirring every now and then, for about 10 to 12 minutes, or until the pasta is done and the liquid is gone. Add the chicken back to the pan and mix it all together. Cover the pan and sprinkle shredded cheese on top. Wait for the cheese to melt. Add fresh cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes