hannibal crackers

Indulge in the rich, creamy goodness of this decadent raw chocolate hazelnut cheesecake. Made with wholesome ingredients, it's a guilt-free treat that will satisfy your sweet cravings.

Ingredients: 1 cup raw hazelnuts. 1 cup dates, pitted. 1/2 cup raw cacao powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 2 cups raw cashews, soaked overnight. 1/2 cup coconut milk. 1/4 cup agave syrup. 1/4 cup cocoa powder. 1/4 cup hazelnut butter. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, blend hazelnuts until finely ground. Add dates, cacao powder, maple syrup, and coconut oil. Process until mixture forms a sticky dough. Press dough into the bottom of a lined cake pan to form the crust. Place in the freezer to set. In a blender, combine soaked cashews, coconut milk, agave syrup, cocoa powder, hazelnut butter, vanilla extract, and salt. Blend until smooth and creamy. Pour the cheesecake filling over the crust in the cake pan. Smooth the top with a spatula. Place the cheesecake in the freezer for at least 4 hours, or until set. Once set, remove from the freezer and let it sit at room temperature for a few minutes before slicing. Serve chilled, garnished with chopped hazelnuts or a drizzle of melted vegan chocolate if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in a guilt-free breakfast with this delicious sugar-free puff pancake. Made with almond and coconut flour, it's a low-carb, keto-friendly option that's perfect for those watching their sugar intake.

Ingredients: 1/2 cup almond flour. 2 tablespoons coconut flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 3 large eggs. 1/4 cup unsweetened almond milk. 2 tablespoons erythritol or your preferred sugar-free sweetener. 1 teaspoon vanilla extract. 2 tablespoons butter or coconut oil. Fresh berries for topping optional.

Instructions: Turn on your oven and heat it up to 425F 220C. Mix baking powder, salt, almond flour, and coconut flour in a bowl with a whisk. First, beat the eggs in a different bowl. Then, add the almond milk, erythritol, and vanilla extract. Combine well. Stir the wet and dry ingredients together until the batter is smooth. Put a cast-iron pan or one that can go in the oven over medium-high heat and melt the coconut oil or butter in it. Put the pancake mix into the hot pan and cook for two to three minutes, until the edges begin to set. Place the pan in an oven that has already been heated and bake the pancake for 12 to 15 minutes, or until it puffs up and turns golden brown. Take it out of the oven and, if you want, add fresh berries on top. Cut and serve. Have fun with your sugar-free puff pancake!

Prep Time: 10 minutes

Cook Time: 15 minutes

A tasty and healthy vegetarian burger option made with toasted burger buns and mint tzatziki sauce on top of cauliflower hummus patties.

Ingredients: 1 large cauliflower head, cut into florets. 1 cup chickpeas, cooked. 3 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste. 1/4 cup breadcrumbs. 1/4 cup fresh parsley, chopped. 4 burger buns. 1 cucumber, grated and squeezed to remove excess moisture. 1 cup Greek yogurt. 2 tablespoons fresh mint, finely chopped. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a food processor, combine cauliflower florets, chickpeas, garlic, tahini, lemon juice, cumin, salt, and pepper. Pulse until mixture is well combined but still slightly chunky. Transfer mixture to a bowl and stir in breadcrumbs and parsley. Form mixture into 4 patties and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until patties are golden brown and firm. While patties are baking, prepare the tzatziki sauce. In a bowl, mix together grated cucumber, Greek yogurt, mint, lemon juice, salt, and pepper. Toast burger buns if desired. Assemble burgers by placing a cauliflower hummus patty on the bottom half of each bun, topping with a dollop of mint tzatziki, and covering with the top half of the bun. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These Lazy Cat Vegan Cookie Sandwiches are a delightful treat for any occasion. Made with wholesome ingredients and filled with creamy peanut butter, they are sure to satisfy your sweet cravings!

Ingredients: 1 cup almond flour. 1 cup rolled oats. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking soda. Pinch of salt. 1/2 cup creamy peanut butter. 1/4 cup powdered sugar. 2 tbsp plant-based milk. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, rolled oats, maple syrup, melted coconut oil, vanilla extract, baking soda, and salt until well combined. Take tablespoons of dough and roll into balls. Place them on a baking sheet lined with parchment paper, then flatten them with your palm to form cookies. Bake for 10-12 minutes or until the edges are golden brown. Let them cool completely. In another bowl, mix creamy peanut butter, powdered sugar, and plant-based milk until smooth. Spread a generous amount of peanut butter filling onto half of the cookies, then top with the remaining cookies to form sandwiches. Melt vegan chocolate chips in a microwave or double boiler until smooth. Dip or drizzle each cookie sandwich with melted chocolate. Allow the chocolate to set before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in a delightful wine and food pairing experience with Domestico Manifiesto Futura wine, featuring a harmonious blend of aged cheddar cheese, savory prosciutto, sweet honey, crunchy nuts, and fresh grapes.

Ingredients: 4 Domestico Manifiesto Futura wine glasses. 1 bottle of Domestico Manifiesto Futura wine. 8 ounces of aged cheddar cheese. 8 ounces of prosciutto. 1 baguette, sliced. 1/4 cup of honey. 1 cup of mixed nuts. 1 cup of grapes.

Instructions: Pour Domestico Manifiesto Futura wine into each glass. Arrange the aged cheddar cheese and prosciutto on a serving platter. Place sliced baguette in a basket. Drizzle honey over the cheese. Arrange mixed nuts and grapes on the platter. Serve the wine glasses alongside the platter and bread slices. Enjoy sipping Domestico Manifiesto Futura wine while pairing it with the assorted flavors.

Prep Time: 15 minutes

Cook Time: 0 minutes

This recipe for spicy Thai noodles is better for you because it uses less oil while keeping the strong flavors. It's a filling and healthy meal that's full of colorful vegetables and a spicy kick.

Ingredients: 200g rice noodles. 1 tablespoon reduced sodium soy sauce. 1 tablespoon sriracha sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 tablespoon minced garlic. 1 tablespoon minced ginger. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup broccoli florets. 1 cup snap peas. 2 green onions, chopped. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts.

Instructions: Following the directions on the package, cook the rice noodles, then drain them and set them aside. Put soy sauce, sriracha, rice vinegar, and sesame oil in a small bowl and mix them together. Put away. Warm up a little oil in a big pan or wok over medium-low heat. Stir-fry for one minute after adding the minced garlic and ginger. Put in the broccoli, carrot, snap peas, and bell pepper. To make the vegetables tender-crisp, stir-fry them for three to four minutes. Put the cooked noodles and the sauce mix into the pan. Toss everything together until it's all well mixed and hot. Put it away from the heat and top it with peanuts, chopped green onions, and cilantro. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Garlic Cheddar Chicken Strips are a delicious and keto-friendly alternative to traditional breaded chicken strips. They are coated in a flavorful mixture of almond flour, Parmesan cheese, and spices, then topped with gooey melted cheddar cheese for an extra indulgent twist.

Ingredients: 1 lb chicken breast tenders. 1 cup shredded cheddar cheese. 2 cloves garlic, minced. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 1 tsp paprika. 1/2 tsp dried oregano. Salt and pepper to taste. 2 eggs, beaten.

Instructions: Turn on the oven and heat it up to 400F 200C. Put paprika, dried oregano, minced garlic, salt, and pepper in a shallow dish. Add the almond flour and mix it all together. Spread the almond flour mixture out on a plate and then dip each chicken tender into the beaten eggs. Spread the chicken tenders out on a baking sheet that has been lined with parchment paper. Add cheddar cheese shreds to the top of each chicken tender. Place the dish in an oven that has already been heated up. Bake for 15 to 20 minutes, or until the chicken is fully cooked and the cheese is hot and golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Salades ensoleillées is a refreshing and colorful salad that brings the flavors of the Mediterranean to your plate. With a mix of fresh vegetables, tangy feta cheese, and a zesty balsamic dressing, this salad is perfect for a light and sunny meal.

Ingredients: 2 cups of mixed salad greens. 1 cup of cherry tomatoes, halved. 1/2 cup of cucumber, sliced. 1/4 cup of red onion, thinly sliced. 1/4 cup of Kalamata olives, pitted. 1/4 cup of feta cheese, crumbled. 2 tablespoons of extra virgin olive oil. 1 tablespoon of balsamic vinegar. 1 teaspoon of Dijon mustard. Salt and pepper to taste. 1/4 cup of toasted pine nuts. Fresh basil leaves for garnish.

Instructions: In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to coat the ingredients evenly. Sprinkle the toasted pine nuts over the salad for added crunch and flavor. Garnish with fresh basil leaves for a burst of freshness and color. Serve your Salades ensoleilles immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Egg and Potato Breakfast Skillet is a hearty and satisfying dish that's perfect for a family breakfast. The combination of eggs, crispy potatoes, melted cheese, and savory bacon slices is sure to please everyone's taste buds.

Ingredients: 2 large eggs. 1 medium potato, diced. 1/2 cup shredded cheese your choice. 2-4 slices of bacon, cooked and crumbled. Salt and pepper to taste.

Instructions: Heat a skillet over medium heat and add a bit of oil or cooking spray. Add the diced potatoes to the skillet and cook until they are golden and crispy, stirring occasionally, about 10 minutes. Push the potatoes to one side of the skillet and crack the eggs into the empty side. Scramble the eggs until they are cooked to your liking. Season the potatoes and eggs with salt and pepper. Sprinkle the shredded cheese and crumbled bacon over the top. Cover the skillet and let it sit for a minute or two until the cheese is melted. Serve hot and enjoy your delicious egg, potato, cheese, and bacon skillet!

Prep Time: 10 minutes

Cook Time: 15 minutes

These vegan meatballs made with Impossible Burger are savory, flavorful, and perfect for topping your favorite pasta dish. They're easy to make and incredibly delicious!

Ingredients: 1 package Impossible Burger. 1 cup breadcrumbs. 1/2 cup chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 tablespoon olive oil. Salt and pepper to taste. 1 pound pasta of your choice. 2 cups marinara sauce. Fresh basil leaves for garnish. Vegan Parmesan cheese optional.

Instructions: Warm the oven up to 190C 375F. Put the Impossible Burger, breadcrumbs, onion, garlic, parsley, nutritional yeast, soy sauce, olive oil, salt, and pepper in a large bowl. Mix the ingredients together until they are well mixed. Put the meatballs on a baking sheet lined with parchment paper. The meatballs should be about the size of golf balls. Meatballs should be baked in a hot oven for 20 to 25 minutes, or until they are browned and done. Follow the directions on the package to cook the pasta until it's al dente while the meatballs are baking. Remove the water and set it aside. Put marinara sauce in a big pan and heat it over medium-low heat. After the meatballs are done baking, put them in the pan with the marinara sauce and cook for 5 to 10 minutes. Put meatballs and marinara sauce on top of cooked pasta. If you want, you can add vegan Parmesan cheese and fresh basil leaves on top.

With this recipe, you can make your own Double Double Cheeseburger and enjoy the famous taste of In-N-Out's. It's a favorite because it has juicy beef patties, melty cheese, and a secret sauce.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 8 slices American cheese. 1/4 cup mayonnaise. 2 tbsp ketchup. 1 tbsp sweet pickle relish. 1/2 tsp white vinegar. 1/2 tsp sugar. Shredded lettuce, optional. Sliced tomatoes, optional. Thinly sliced onions, optional.

Instructions: Cut the ground beef into 8 equal pieces and press them into thin patties. Add salt and pepper to the patties to taste. Set the grill or pan on medium-high heat. Cook patties for two to three minutes on each side, or until they are done the way you like them. Toast the buns on a skillet or grill until golden brown while the patties are cooking. Put a cheese slice on top of each patty and let it melt. Put mayonnaise, ketchup, pickle relish, vinegar, and sugar in a small bowl. Mix them together to make the sauce. First, spread sauce on the bottom bun. Then, add lettuce, tomato, and onion if you're using it. Next, add two patties with melted cheese on each one. Finally, add the top bun. Serve right away and enjoy!

Thinly sliced zucchini baked until crispy, a crunchy and satisfying keto-friendly snack.

Ingredients: 2 medium zucchinis, thinly sliced. 2 tablespoons olive oil. Salt and pepper, to taste. Optional: grated parmesan cheese for sprinkling.

Instructions: Preheat oven to 225F 110C. Place zucchini slices on a baking sheet lined with parchment paper. Drizzle olive oil over the zucchini slices and toss to coat evenly. Season with salt and pepper. Bake for 2-3 hours until the zucchini slices are crispy, flipping halfway through. If desired, sprinkle with grated parmesan cheese while still warm. Let cool before serving. Store in an airtight container.

Delicious and festive cake pops with a gooey marshmallow center, perfect for parties and celebrations.

Ingredients: 2 cups chocolate cake crumbs. 1 cup marshmallow fluff. 1/2 cup chocolate frosting. 1 package candy melts assorted colors. 1 cup sprinkles. 20 lollipop sticks.

Instructions: Combine chocolate frosting, marshmallow fluff, and chocolate cake crumbs in a big bowl. Blend until thoroughly blended. Using a baking sheet lined with parchment paper, shape the mixture into small cake balls. Make sure the lollipops stick stays in place by inserting one into each cake ball. Melt the candy melts in different bowls as directed on the package. Evenly coat each cake pop by dipping it into the melted candy melts. Let extra run off. Add your preferred sprinkles to each cake pop while the candy coating is still wet. Reposition the cake pops onto the baking sheet to allow them to solidify and cool. Your Party Marshmallow Cake Pops are ready to eat once the coating has dried.

Marinated sirloin steak tips in a tasty mix of garlic, soy sauce, Worcestershire sauce, and Dijon mustard, and then grilled until done. This dish is easy to make and tastes great. It's great for a quick and easy meal.

Ingredients: 1 lb sirloin steak tips. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon Worcestershire sauce. 1 teaspoon Dijon mustard. 1 teaspoon honey. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Add soy sauce, Worcestershire sauce, honey, salt, and pepper to a bowl. Use a whisk to mix the ingredients together. Put the sirloin steak tips in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Cover the dish or seal the bag, and put it in the fridge for at least an hour. For best results, leave it there overnight. Warm up the grill or grill pan over medium-high heat. Take the steak tips out of the marinade and shake off any extra. Then, throw away the marinade. Grill the steak tips for three to four minutes on each side, or until they're done the way you like them. Taking it off the heat and letting it sit for a while before serving. If you want, you can add chopped fresh parsley as a garnish. Serve hot.

Enjoy the savory flavors of everything bagels in waffle form with this Paleo-friendly recipe. These waffles are grain-free and packed with delicious spices, making them a perfect breakfast or brunch option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup tapioca flour. 2 tsp baking powder. 1/2 tsp salt. 3 large eggs. 1/4 cup unsweetened almond milk. 2 tbsp melted coconut oil. 2 tbsp apple cider vinegar. 2 tsp sesame seeds. 2 tsp poppy seeds. 2 tsp dried minced garlic. 2 tsp dried minced onion. 1 tsp coarse sea salt.

Instructions: In a large mixing bowl, combine almond flour, coconut flour, ground flaxseed, tapioca flour, baking powder, and 1/2 tsp salt. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in sesame seeds, poppy seeds, dried minced garlic, and dried minced onion. Preheat your waffle iron according to manufacturer's instructions and grease it lightly with coconut oil or cooking spray. Pour the waffle batter onto the hot waffle iron, spreading it evenly. Cook the waffles until they are golden brown and crisp, usually about 4-5 minutes per waffle. Carefully remove the waffles from the iron and sprinkle with coarse sea salt. Serve the Paleo Everything Bagel Waffles hot with your favorite toppings.

This salad is cool and tasty, and it has a twist of spaghetti. It's great as a side dish or a light meal. This salad is a great thing to bring to a summer party.

Ingredients: 2 cups cooked spaghetti, cooled. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked spaghetti, cherry tomatoes, cucumber, red onion, black olives, feta cheese, and fresh basil. In a small bowl, whisk together olive oil and balsamic vinegar to make the dressing. Pour the dressing over the salad and toss to coat all the ingredients evenly. Season with salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving.

Indulge in the creamy comfort of this slow cooker rice pudding. Perfectly sweet with a hint of cinnamon, it's an effortless dessert that's sure to please.

Ingredients: 1 cup Arborio rice. 4 cups milk. 1/2 cup sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup raisins optional.

Instructions: In a slow cooker, combine Arborio rice, milk, sugar, vanilla extract, cinnamon, and salt. Stir well to combine all ingredients. Cover and cook on low for 4-5 hours or until rice is tender, stirring occasionally. If using, stir in raisins during the last 30 minutes of cooking. Once rice is tender and pudding has thickened, turn off slow cooker and let it cool slightly before serving. Serve warm or chilled, sprinkled with additional cinnamon if desired.