Jess Procter

Indulge in the vibrant and nutritious goodness of a Dragon Fruit Smoothie Bowl. This tropical delight is not only visually appealing but also packed with antioxidants, vitamins, and minerals. It's a perfect way to kickstart your day with a burst of energy and flavor.

Ingredients: 1 dragon fruit, flesh scooped out. 1 frozen banana. 1/2 cup frozen mixed berries. 1/2 cup coconut milk. 1/4 cup Greek yogurt. 1 tablespoon honey optional. Toppings: sliced strawberries, blueberries, shredded coconut, chia seeds, granola.

Instructions: Place the dragon fruit, frozen banana, frozen mixed berries, coconut milk, Greek yogurt, and honey if using into a blender. Blend until smooth and creamy, adding more coconut milk if needed to reach your desired consistency. Pour the smoothie into a bowl. Top with sliced strawberries, blueberries, shredded coconut, chia seeds, and granola. Enjoy your refreshing dragon fruit smoothie bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Stuffed + Sauced Sweet Potatoes with Ginger Lime Tahini are a delicious and satisfying vegan meal. The combination of tender sweet potatoes stuffed with quinoa, black beans, and veggies, all topped with a creamy and tangy tahini sauce, creates a flavorful dish that's perfect for lunch or dinner.

Ingredients: 4 medium sweet potatoes. 1 cup cooked quinoa. 1 cup cooked black beans. 1 red bell pepper, diced. 1/2 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup tahini. 2 tablespoons lime juice. 1 tablespoon maple syrup. 1 tablespoon soy sauce. 1 tablespoon grated ginger. 1 garlic clove, minced. Salt and pepper, to taste. Sesame seeds, for garnish.

Instructions: Preheat the oven to 400F 200C. Scrub the sweet potatoes and pierce them with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender. In a mixing bowl, combine cooked quinoa, black beans, diced red bell pepper, chopped cilantro, and chopped green onions. Season with salt and pepper to taste. In a small bowl, whisk together tahini, lime juice, maple syrup, soy sauce, grated ginger, and minced garlic until smooth. Once the sweet potatoes are cooked, slice them open lengthwise and fluff the flesh with a fork. Divide the quinoa mixture among the sweet potatoes, spooning it into each one. Drizzle the tahini sauce over the stuffed sweet potatoes. Garnish with sesame seeds and additional chopped cilantro, if desired. Serve immediately.

Prep Time: 15 minutes

Cook Time: 60 minutes

Happy National American Teddy Bear Day. Celebrate with these adorable teddy bear pancakes that are as delicious as they are cute.

People all over Italy love Spaghetti Alla Carbonara, which is famous for its thick, creamy sauce made from eggs, Parmesan cheese, and pancetta or guanciale. With its simple but rich flavors, this recipe captures the essence of traditional Carbonara.

Ingredients: 300g spaghetti. 150g pancetta or guanciale, diced. 3 large eggs. 100g grated Parmesan cheese. Salt, to taste. Black pepper, freshly ground, to taste.

Instructions: Follow the directions on the package and cook the spaghetti in a large pot of salted boiling water until it is al dente. For a different recipe, cook diced pancetta or guanciale over medium heat in a different pan while the spaghetti is cooking. Take it off the heat and set it aside. Whisk the eggs and grated Parmesan cheese together in a bowl until they are well mixed. When the spaghetti is done, drain it and set aside about 1/4 cup of the pasta water. Toss the cooked pancetta or guanciale and hot spaghetti together as soon as you add them to the pan. Add the egg and cheese mix to the hot spaghetti and quickly stir to cover the noodles. The pasta's heat will cook the eggs and make the sauce smooth. If the sauce is too thick, add some of the pasta water that you saved to thin it out. Season with black pepper and salt that you just ground yourself. If you want, you can serve it right away with extra grated Parmesan cheese and a sprinkle of black pepper on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Steak marinade - a perfect blend of savory soy sauce, zesty lemon juice, and aromatic herbs and spices.

This homemade sauce is flavorful, versatile, and perfect for dips, marinades or as an accompaniment to pasta, meats, and vegetables.

Delicious low-carb meal with this Juicy Tomato Keto Entrecote Steak recipe. Tender steak, juicy tomatoes, and savory eggs make for a flavorful and satisfying dish.

This Blueberry Gooseberry Smoothie is a tasty and nutritious way to start the day. It's high in antioxidants and nutrients, and the combination of blueberries and gooseberries creates a delicious flavor.

Instructions: Blend blueberries, gooseberries, banana, Greek yogurt, almond milk, honey, and vanilla extract in a blender. Blend until completely smooth. Blend in the ice cubes until the mixture is creamy and thick. Pour the smoothie into the glasses and serve right away.

The flavors of a classic BLT sandwich are brought together in this salad, which is both refreshing and filling. The crunchy bacon, juicy tomatoes, crisp lettuce, and creamy dressing all go well together.

Ingredients: 4 cups chopped Romaine lettuce. 1 cup cherry tomatoes, halved. 1 cup croutons. 1/2 cup cooked and crumbled bacon. 1/4 cup diced red onion. 1/4 cup shredded cheddar cheese. 1/4 cup mayonnaise. 2 tablespoons sour cream. 1 tablespoon Dijon mustard. 1 tablespoon white wine vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Chop the Romaine lettuce and put it in a large salad bowl. Add the croutons, crumbled bacon, diced red onion, and shredded cheddar cheese. Pour the dressing into a different small bowl and mix the Dijon mustard, honey, salt, and pepper with a whisk. Add the mayonnaise and mix it in. Pour the dressing over the salad and mix everything together until it's well covered. Serve right away, and if you want, top with more bacon bits and croutons. Have fun with your tasty BLT salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Homemade Petit Beurre Cookies recipe - crisp, buttery, and delicious. Perfect with a cup of tea or coffee.

A simple and comforting slow cooker recipe with soft chicken thighs and fluffy rice cooked in a tasty broth.

Ingredients: 4 chicken thighs, bone-in, skin-on. 1 cup long-grain white rice. 1 1/2 cups chicken broth. 1 onion, chopped. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Season chicken thighs with salt, pepper, paprika, and thyme. In a slow cooker, combine rice, chicken broth, onion, and garlic. Place seasoned chicken thighs on top of the rice mixture. Cover and cook on low for 4-5 hours or until chicken is cooked through and rice is tender. Serve chicken and rice hot, garnished with chopped parsley.

Prep Time: 10 minutes

Cook Time: 300 minutes

These slow cooker baked beans are rich, smoky, and full of flavor. They're the perfect addition to your barbecue or picnic menu. Let your Crock Pot do the work, and you'll have a tasty side dish ready in no time!

Ingredients: 1 lb 450g dried navy beans. 1 onion, chopped. 1/2 cup 120ml ketchup. 1/4 cup 60ml molasses. 1/4 cup 60ml brown sugar. 1/4 cup 60ml barbecue sauce. 2 tablespoons 30ml Dijon mustard. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 6 slices of bacon, cooked and crumbled. 4 cups 960ml water.

Instructions: After rinsing, sort and remove any debris from the dried navy beans. Soak the beans overnight in a large pot filled with water. The following day, drain and rinse the beans. Soak the beans, chop the onion, add the ketchup, molasses, brown sugar, barbecue sauce, Dijon mustard, salt, and black pepper to a slow cooker. Pour in 4 cups of water and mix everything in the slow cooker. Arrange the cooked bacon slices on top of the bean mixture. After the beans are soft and the sauce has thickened, cover the slow cooker and cook on low for 6 to 8 hours. Cook, stirring occasionally, adding extra water as necessary to keep the beans from drying out. After the beans are cooked, take out the bacon slices, break them up, and put them back in the slow cooker. Serve your mouthwatering Crock Pot Baked Beans as an accompaniment to any meal, including barbecue. Have fun!

Prep Time: 20 minutes

Cook Time: 360 minutes

Quick and healthy dinner idea for your weeknights? Try this Crispy Air-Fried Haddock recipe.

This Roasted Pumpkin Chickpea Salad with Raisins is healthy, delicious side dish perfect for any occasion.

Indulge your guests with these delicious chocolate cake pops, perfect for parties or special celebrations.

The Chance Cocktail is a vibrant and refreshing drink that combines the citrusy flavors of lime with the sweet and tangy notes of blue curaçao. Perfect for any occasion, this cocktail is sure to bring a sense of excitement and possibility to your glass.

Ingredients: 2 oz vodka. 1 oz blue curaao. 1/2 oz lime juice. 1/2 oz simple syrup. Splash of club soda. Lime wedge for garnish.

Instructions: Put ice in a shaker. In a shaker, mix vodka, blue curaao, lime juice, and simple syrup. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass that is already cold. Add a splash of club soda on top. Add a wedge of lime to finish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Mangoes and Palm Trees: Cooking With Mom takes you on a journey through the kitchen. If you like crispy pork belly and fragrant garlic fried rice together, you'll have a great flavor combination that will make you want more.

Ingredients: 1.5 lbs pork belly, skin-on. 1 tablespoon olive oil. 1 teaspoon Chinese five-spice powder. 1 teaspoon garlic powder. 1 teaspoon salt. 1/2 teaspoon black pepper. For Garlic Fried Rice:. 3 cups cooked jasmine rice, cooled. 3 tablespoons soy sauce. 2 tablespoons sesame oil. 4 cloves garlic, minced. 2 eggs, beaten. 2 green onions, chopped. 1 tablespoon vegetable oil for frying.

Instructions: Preheat your oven to 425F 218C. Place the pork belly on a cutting board, skin side up. Pat the skin dry with paper towels. Using a sharp knife, score the pork belly skin in a criss-cross pattern, being careful not to cut into the meat. Rub the pork belly with olive oil, Chinese five-spice powder, garlic powder, salt, and black pepper, ensuring even coverage. Place the pork belly on a rack in a roasting pan, skin side up. Roast in the preheated oven for 30 minutes, then reduce the heat to 375F 190C and continue roasting for an additional 30-40 minutes, or until the skin is crispy and the meat is tender. While the pork is roasting, prepare the Garlic Fried Rice: In a large skillet or wok, heat vegetable oil over medium heat. Add minced garlic and saut until fragrant. Push the garlic to the side of the skillet, add beaten eggs, and scramble them. Add cooked jasmine rice to the skillet, breaking up any clumps. Drizzle soy sauce and sesame oil over the rice, stirring to combine. Cook for an additional 3-5 minutes until the rice is heated through. Once the pork belly is done, let it rest for a few minutes before slicing. Serve slices of crispy pork belly over a bed of Garlic Fried Rice. Garnish with chopped green onions and enjoy this delightful combination of flavors! Mangoes and Palm Trees: Cooking With Mom presents a crispy and flavorful meal that will transport you to a tropical paradise.

Prep Time: 20 minutes

Cook Time: 70 minutes