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For Halloween parties or just as a fun snack, these Easy Mummy Milanos are a scary treat! You can make cute mummy-themed cookies that are vegan-friendly and tasty with just a few simple ingredients and steps.

Ingredients: 1 package of vegan Milano cookies. 1/2 cup vegan white chocolate chips. 1 teaspoon coconut oil. Vegan chocolate chips or vegan chocolate syrup for eyes.

Instructions: Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the vegan white chocolate chips with coconut oil, stirring until smooth. Dip each Milano cookie halfway into the melted white chocolate, allowing any excess to drip off. Place the dipped cookies on the prepared baking sheet. Using a piping bag or a small plastic bag with a corner snipped off, pipe lines of melted chocolate across the dipped cookies to resemble mummy bandages. Add two small dots of melted chocolate or use vegan chocolate chips for eyes. Place the baking sheet in the refrigerator for about 10 minutes to allow the chocolate to set. Once set, remove the cookies from the refrigerator and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

The honey dressing and honeyed pecans in this spinach salad are a great mix of sweet and savory tastes. To the fresh spinach leaves, the honey dressing adds a touch of sweetness. The honey-roasted pecans and feta cheese give the salad a satisfying crunch and creaminess. This salad is great for a quick and healthy meal.

Ingredients: 6 cups fresh spinach leaves. 1/2 cup honey. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1/4 cup chopped red onion. 1/2 cup honey-roasted pecans. 1/4 cup crumbled feta cheese. Salt and pepper to taste.

Instructions: In a small bowl, whisk together honey, olive oil, and apple cider vinegar to make the dressing. Season with salt and pepper to taste. In a large salad bowl, combine fresh spinach leaves and chopped red onion. Drizzle the honey dressing over the spinach and toss to coat the leaves evenly. Sprinkle honey-roasted pecans and crumbled feta cheese on top of the salad. Serve immediately as a refreshing side dish or light meal.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Coconut Blueberry Smash Pops are a delightful vegan treat, bursting with the flavors of creamy coconut and sweet blueberries. Perfect for hot summer days or anytime you need a cool and refreshing snack!

Ingredients: 1 cup coconut milk. 1 cup fresh blueberries. 2 tablespoons maple syrup. 1 teaspoon vanilla extract.

Instructions: In a blender, combine coconut milk, blueberries, 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 solid. To release the popsicles, run warm water over the outside of the molds for a few seconds. Enjoy your refreshing Coconut Blueberry Smash Pops!

Prep Time: 10 minutes

Cook Time: 0 minutes

A delightful twist on the classic mimosa, these Pomegranate Mimosas add a burst of fruity flavor and a festive touch to any brunch or celebration. Perfect for college house parties or weekend gatherings with friends.

Ingredients: 1 bottle of champagne. 1 cup of pomegranate juice. Fresh pomegranate seeds, for garnish. Fresh mint leaves, for garnish.

Instructions: In a champagne flute, pour 1/4 cup of pomegranate juice. Top with champagne until the glass is almost full. Gently stir to combine. Garnish with fresh pomegranate seeds and mint leaves. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Ladybug cupcakes are a fun treat that have a cute ladybug design on top of a rich chocolate cake. It's great for kids' parties or any other time you need a fun and tasty dessert.

Ingredients: 1 box of chocolate cake mix. 1 cup of water. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of unsalted butter, softened. 4 cups of powdered sugar. 2-3 tablespoons of milk. 1 teaspoon of vanilla extract. Red food coloring. Black food coloring. Mini chocolate chips. Red M&M candies. Black licorice.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined. Fill each cupcake liner with the chocolate cake batter, filling them about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let them cool completely on a wire rack. In a separate mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, and beat until you have a smooth and fluffy frosting. Divide the frosting into two portions. Color one portion with red food coloring and the other with black food coloring. Mix until you achieve the desired colors. Once the cupcakes are completely cooled, frost half of them with the red frosting and the other half with the black frosting. For the ladybug spots, place mini chocolate chips onto the red frosting. Cut small pieces of black licorice to create the ladybug's antennae and place them on top of the black frosting. Finally, add two red M&M candies as eyes on top of the black frosting. Your adorable ladybug cupcakes are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 20 minutes

Cucumber Lemon Infused Water is a cool and hydrating drink that tastes like cucumber and lemon mixed together. It's a great detox booster that helps the body get rid of toxins and feel refreshed.

Ingredients: 1 cucumber, thinly sliced. 1 lemon, thinly sliced. 2 liters of water. Ice cubes optional.

Instructions: In a large pitcher, combine the thinly sliced cucumber and lemon. Add 2 liters of water to the pitcher. Stir gently to combine the ingredients. Refrigerate for at least 1 hour to allow the flavors to infuse. Serve over ice cubes, if desired. Enjoy this refreshing and detoxifying infused water!

Prep Time: 10 minutes

Cook Time: 0 minutes

You can dip these crispy potatoes in a creamy and tangy lemon avocado aioli, which makes them the perfect side dish or appetizer. They taste great and are easy to make!

Ingredients: 4 large potatoes, washed and diced into small cubes. 2 tablespoons olive oil. Salt and pepper to taste. 1 ripe avocado. 1/4 cup mayonnaise. 1 clove garlic, minced. 1 tablespoon lemon juice. 1 teaspoon lemon zest. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Set the oven to 425F 220C and heat it up. Add the diced potatoes to a large bowl and mix them with the olive oil, salt, and pepper until they are well covered. Place the potatoes on a baking sheet that has been lined with parchment paper so that they are all in one layer. After the oven is hot, bake the potatoes for 25 to 30 minutes, flipping them over halfway through, until they are golden brown and crispy. Make the lemon avocado aioli while the potatoes are in the oven. Put the avocado, mayonnaise, minced garlic, lemon juice, lemon zest, salt, and pepper in a blender or food processor. Blend or process until smooth. Mix until it's creamy and smooth. When the potatoes are done, take them out of the oven and put them on a plate to serve. If you want, you can sprinkle fresh parsley on top. Serve hot with the lemon avocado aioli on the side so that you can dip it in.

Prep Time: 10 minutes

Cook Time: 30 minutes

This Rainbow Fruit Pizza Tart is a delightful dessert that combines the sweetness of sugar cookie crust with creamy cream cheese filling and a vibrant array of fresh fruits. It's a perfect treat for any occasion, bringing color and flavor to your table.

Ingredients: 1 pre-made sugar cookie dough. 8 oz cream cheese, softened. 1/4 cup powdered sugar. 1 tsp vanilla extract. Assorted fresh fruits such as strawberries, kiwi, blueberries, pineapple, and mandarin oranges.

Instructions: Preheat oven to 350F 175C. Press the sugar cookie dough into the bottom of a tart pan, forming an even crust. Bake the crust for 12-15 minutes, or until golden brown. Allow it to cool completely. In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the cooled cookie crust. Arrange the assorted fresh fruits on top of the cream cheese mixture in a rainbow pattern, starting with strawberries, then kiwi, blueberries, pineapple, and mandarin oranges. Chill the tart in the refrigerator for at least 1 hour before serving. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

A delightful twist on the classic Eggs Benedict, this quiche tart features a flaky puff pastry crust filled with a creamy egg mixture, diced ham, and topped with rich hollandaise sauce.

Ingredients: 1 sheet frozen puff pastry, thawed. 6 large eggs. 1 cup heavy cream. 1/2 cup cooked ham, diced. 1/4 cup hollandaise sauce. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped fresh chives. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Line a tart pan with the thawed puff pastry sheet. Prick the bottom of the pastry with a fork and blind bake for 10 minutes. Meanwhile, whisk together eggs, heavy cream, salt, and pepper in a bowl. Sprinkle diced ham over the partially baked pastry crust. Pour the egg mixture over the ham. Drizzle hollandaise sauce over the top. Sprinkle Parmesan cheese over the tart. Bake for 25-30 minutes or until the tart is set and golden brown. Garnish with chopped fresh chives before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

These chicken nugs are crispy on the outside and juicy on the inside, perfect for snacking or as a meal. Dale Talde's recipe combines the flavors of buttermilk and spices for a delicious twist on a classic favorite.

Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. Vegetable oil, for frying.

Instructions: Buttermilk should be mixed with chicken pieces in a bowl. Leave it there for at least an hour or overnight. Salt, black pepper, garlic powder, onion powder, and flour should all be mixed together in a different bowl. Coat the chicken that has been marinated evenly with the flour mixture. Put vegetable oil in a pan and heat it over medium-high heat. It will take about 5 to 7 minutes for each batch of chicken to turn golden brown and be fully cooked. Place the cooked chicken nuggets on a plate lined with paper towels to drain off any extra oil. Enjoy while hot!

Prep Time: 70 minutes

Cook Time: 20 minutes

There is a lot of flavor in these keto spicy gochujang wings. They are spicy, crispy, and full of umami goodness. A tempting coating for the wings is made from gochujang paste, coconut amino acids, and fragrant spices. Once they are baked to perfection, they become very addicting and are great for any event.

Ingredients: 1 lb chicken wings. 2 tbsp gochujang paste. 2 tbsp coconut aminos. 1 tbsp sesame oil. 1 tbsp rice vinegar. 1 tsp minced garlic. 1 tsp grated ginger. 1/2 tsp red pepper flakes. Salt to taste. Sesame seeds and chopped green onions for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Put gochujang paste, coconut aminos, sesame oil, rice vinegar, red pepper flakes, salt, minced garlic, grated ginger, and mix them all together in a bowl. Toss the chicken wings in the bowl until they are well covered. Put the wings on a baking sheet that has parchment paper on it. After the oven is hot, bake the wings for 25 to 30 minutes, flipping them over halfway through, until they are crispy and cooked all the way through. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 30 minutes

Another way to make chicken wings without gluten is to bake them with lemon pepper. They're easy to make and taste great because they only need three simple ingredients. Great for a quick and tasty main dish or appetizer!

Ingredients: 12 chicken wings. 2 tablespoons lemon pepper seasoning. 1 tablespoon olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Toss the chicken wings in olive oil and lemon pepper seasoning in a large bowl until they are well covered. Season the wings and put them on a baking sheet that has been lined with aluminum foil or parchment paper. Bake the wings in an oven that has already been heated for 35 to 40 minutes, or until they are golden brown and fully cooked. Flip the wings over halfway through the cooking time. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 40 minutes

These tasty and filling baked beans are a great way to celebrate Independence Day. This side dish of sweet molasses, tangy ketchup, savory bacon, and navy beans is ideal for your Fourth of July cookout.

Ingredients: 4 cans 15 oz each of navy beans, drained and rinsed. 1 cup ketchup. 1/2 cup molasses. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon mustard powder. 1/2 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/2 cup cooked and crumbled bacon optional.

Instructions: Preheat your oven to 350F 175C. In a large bowl, combine the drained navy beans, ketchup, molasses, brown sugar, apple cider vinegar, chopped onion, minced garlic, mustard powder, smoked paprika, black pepper, and cayenne pepper. Mix well. Transfer the bean mixture to a baking dish, spreading it evenly. If desired, sprinkle the cooked and crumbled bacon on top of the beans. Bake in the preheated oven for 45-50 minutes or until the beans are hot and bubbly. Remove from the oven and let it cool slightly before serving. Enjoy these Fourth of July Baked Beans as a delicious side dish for your celebration!

Prep Time: 15 minutes

Cook Time: 50 minutes

These vegan pulled butternut squash tacos are packed with flavor and make for a satisfying meal. Tender roasted butternut squash is tossed in smoky spices and barbecue sauce, then served in warm corn tortillas with fresh toppings. They're perfect for a quick and delicious weeknight dinner or entertaining guests.

Ingredients: 1 medium butternut squash, peeled, seeded, and cut into small cubes. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon cumin powder. 1 teaspoon garlic powder. 1/2 teaspoon chili powder. Salt and pepper to taste. 1/4 cup barbecue sauce vegan and gluten-free. 8 small corn tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup chopped cilantro. 1 avocado, sliced. Lime wedges for serving.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the butternut squash cubes with olive oil, smoked paprika, cumin powder, garlic powder, chili powder, salt, and pepper until evenly coated. Spread the seasoned butternut squash cubes onto a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Remove the roasted butternut squash from the oven and transfer it to a mixing bowl. Add the barbecue sauce to the roasted squash and toss until well combined. Warm the corn tortillas in a skillet or microwave. To assemble the tacos, place a spoonful of the pulled butternut squash mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, chopped cilantro, and sliced avocado. Squeeze fresh lime juice over the tacos before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Everything Fish Nuggets are a tasty change from regular fish sticks. They're coated in a tasty mix of spices, breadcrumbs, and Parmesan cheese. The outside is crispy, and the inside is soft. Makes a quick and tasty seafood meal!

Ingredients: 500g white fish fillets, cut into nugget-sized pieces. 1 cup breadcrumbs. 2 eggs, beaten. 1/4 cup grated parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. Salt and pepper to taste. Oil for frying.

Instructions: Preheat your oil in a deep fryer or frying pan to 375F 190C. In a bowl, mix breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Dip each fish nugget into the beaten eggs, then coat them evenly with the breadcrumb mixture. Carefully place the coated fish nuggets into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Once cooked, remove the nuggets from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

A hearty and smoky turkey black bean chili that will keep you warm and satisfied. Perfect for a cozy night in!

Ingredients: 1 lb ground turkey. 1 onion, finely chopped. 3 cloves garlic, minced. 2 cans 15 oz each black beans, drained and rinsed. 1 can 28 oz crushed tomatoes. 1 can 4 oz diced green chilies. 2 teaspoons ground cumin. 2 teaspoons chili powder. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 cups chicken broth. 2 tablespoons olive oil. 1 cup frozen corn kernels. Chopped fresh cilantro for garnish. Shredded cheddar cheese for serving. Sour cream for serving. Sliced green onions for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent. Add minced garlic and cook for an additional minute. Add ground turkey and cook until browned, breaking it apart with a spoon. Stir in cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Add black beans, crushed tomatoes, diced green chilies, and chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes. Add frozen corn kernels and simmer for an additional 5 minutes. Adjust seasoning if needed. Serve hot, garnished with chopped cilantro, shredded cheddar cheese, sour cream, and sliced green onions.

Prep Time: 15 minutes

Cook Time: 30 minutes

Weeknight dinner ideas that are both quick and healthful include this Ginger Chicken Asparagus Stir Fry. It has a flavorful combination of ginger, garlic, and savory sauce that the whole family will enjoy.

Ingredients: 1 lb chicken breast, thinly sliced. 1 bunch asparagus, trimmed and cut into 2-inch pieces. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 2 teaspoons fresh ginger, minced. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch dissolved in 2 tablespoons water. Salt and pepper to taste. Sesame seeds for garnish optional.

Instructions: Combine the cornstarch-water mixture, honey, rice vinegar, hoisin sauce, and soy sauce in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced ginger and garlic, and cook for 30 seconds, or until fragrant. Stir-fry the chicken slices for 45 minutes, or until they begin to brown and lose their pink color. After adding the asparagus pieces, stir-fry them for a further three to four minutes, or until they are crisp-tender. Cover the chicken and asparagus with the sauce mixture. To evenly coat everything, give it a good stir. Cook until the sauce thickens, about 2 to 3 more minutes. To taste, add salt and pepper for seasoning. If desired, sprinkle sesame seeds on top. Serve hot with noodles or steamed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes