Kennya Campos

This hummus with cumin and thyme This chickpea recipe is a tasty take on traditional hummus. The creamy chickpea dip gains a delightful earthy and herbaceous flavor from the combination of cumin and thyme. This versatile ingredient works well for dipping, spreading on sandwiches, or incorporating into a mezze platter.

Ingredients: 1 15-ounce can chickpeas, drained and rinsed. 2 cloves garlic, minced. 1/4 cup tahini. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. 1/2 teaspoon dried thyme. 2 tablespoons olive oil. Salt and pepper to taste. Water, as needed.

Instructions: In a food processor, combine the chickpeas, minced garlic, tahini, lemon juice, ground cumin, and dried thyme. Blend until smooth, scraping down the sides as needed to ensure all ingredients are well incorporated. With the food processor running, slowly drizzle in the olive oil until the hummus reaches your desired consistency. If the hummus is too thick, you can add water, one tablespoon at a time, until it reaches the desired creaminess. Season with salt and pepper to taste, adjusting the flavors as needed. Transfer the cumin and thyme hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of dried thyme. Serve with pita bread, fresh vegetables, or as a dip for your favorite snacks.

Prep Time: 10 minutes

Cook Time: 0 minutes

A vibrant side dish or refreshing and flavorful black bean corn salsa, ideal for summertime get-togethers. brimming with fresh ingredients and protein!

Ingredients: 1 can black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo, seeded and minced. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine black beans, corn, tomatoes, red onion, cilantro, and jalapeo. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the bean mixture and toss gently to combine. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy as a side dish, dip, or topping for tacos!

Prep Time: 15 minutes

Cook Time: 0 minutes

A delicious and healthy strawberry quinoa parfait that combines the nuttiness of quinoa with the sweetness of fresh strawberries. Perfect for a nutritious breakfast or satisfying dessert.

Ingredients: 1 cup quinoa. 2 cups almond milk. 1 teaspoon vanilla extract. 2 tablespoons honey. 1 cup sliced strawberries. 1/2 cup granola. Greek yogurt optional.

Instructions: Use cold water to rinse the quinoa. Put quinoa, almond milk, vanilla extract, and honey in a saucepan and mix them together. Once it starts to boil, lower the heat and let it cook for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed. Wait until the quinoa is cool enough to touch. Put granola, sliced strawberries, and quinoa in serving glasses in that order. Do this again and again until the glass is full. If you want, you can add a dollop of Greek yogurt on top. Add honey to make it taste even sweeter. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 20 minutes

This creamy and aromatic pumpkin curry is perfect for warming up on chilly fall evenings. Packed with spices and coconut milk, it's a comforting and satisfying vegan dish.

Ingredients: 1 small pumpkin, peeled and diced. 1 can 400ml coconut milk. 1 onion, diced. 3 cloves garlic, minced. 1 red chili, chopped. 1 tbsp curry powder. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tbsp soy sauce. 1 cup vegetable broth. 2 tbsp coconut oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large pot, heat coconut oil over medium heat. Add diced onion, minced garlic, and chopped chili. Saut until onion is translucent. Add curry powder, turmeric, and cumin. Stir well to combine. Add diced pumpkin and stir to coat with spices. Pour in coconut milk and vegetable broth. Bring to a simmer and cook until pumpkin is tender, about 15-20 minutes. Season with soy sauce, salt, and pepper to taste. Serve hot, garnished with fresh cilantro. Enjoy your flavorful vegan pumpkin curry!

Prep Time: 15 minutes

Cook Time: 25 minutes

Masala Lentil Salad with Cumin Roasted Carrots is a colorful and tasty dish made with earthy lentils and sweet and savory roasted carrots. This salad is a healthy and filling meal thanks to the fresh vegetables and fragrant spices.

Ingredients: 1 cup green lentils, rinsed. 2 cups water. 4 medium carrots, peeled and sliced into sticks. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 1 small red onion, thinly sliced. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 1/4 cup chopped fresh cilantro. Juice of 1 lemon. 2 teaspoons maple syrup. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the green lentils and water in a saucepan. Once it starts to boil, lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Take out any extra water and set it aside. Put the carrot sticks on a baking sheet and season them with salt, pepper, ground cumin, and olive oil. Carrots should be roasted in a hot oven for 20 to 25 minutes, or until they are soft and slightly caramelized. Put the cooked lentils, roasted carrots, red onion, bell pepper, cherry tomatoes, and cilantro in a large bowl. Mix ground cumin, ground coriander, cayenne pepper, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and toss it around to cover it all. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

In the form of cupcakes, you can enjoy the rich and sticky goodness of Sticky Toffee Pudding. A rich toffee sauce frosting and sea salt flakes on top of these moist and tasty cupcakes make them the perfect sweet and salty treat.

Ingredients: 1 cup dates, pitted and chopped. 1 cup boiling water. 1 tsp baking soda. 1/4 cup unsalted butter. 1/2 cup granulated sugar. 2 eggs. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp salt. For Toffee Sauce:. 1/2 cup unsalted butter. 1 cup brown sugar. 1/2 cup heavy cream. 1 tsp vanilla extract. Pinch of salt. For Frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup toffee sauce from above. 1 tsp vanilla extract. Sea salt flakes for garnish.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the chopped dates and baking soda in a bowl and mix them together. After you pour the boiling water over them, wait ten minutes. Mix the butter and sugar until they are light and fluffy in a different bowl. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the butter mixture, mixing them in with the date mixture every so often. Put the dry ingredients in first and end with them. Spread the batter out evenly in the cupcake liners. Bake for 20 to 25 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean. You can make the toffee sauce while the cupcakes are baking. Melt the butter over medium-low heat in a saucepan. Add the heavy cream, vanilla extract, brown sugar, and a pinch of salt, and mix well. Bring to a boil, then lower the heat and stir the food all the time for 5 minutes. Take it off the heat and let it cool down a bit. Take the cupcakes out of the oven when they're done and use a toothpick or skewer to make holes in the tops. Put some warm toffee sauce on top of each cupcake and let it soak in. For a few minutes, let the cupcakes cool in the pan. Then, move them to a wire rack to cool completely. For the frosting, beat the butter until it is smooth and creamy. Powdered sugar, toffee sauce, and vanilla extract should be added slowly. Mix the ingredients together until they are smooth and fluffy. Put the toffee frosting on top of each cupcake after it has completely cooled. You can pipe or spread it on. Add extra toffee sauce and sea salt flakes on top to make it look nice. Enjoy your Sticky Toffee Pudding Cupcakes after you've served them!

Prep Time: 20 minutes

Cook Time: 25 minutes

These little vegan cheesecakes don't need to be baked and are rich, creamy, and tangy. Because they are made with healthy ingredients, they are the perfect treat for any event without making you feel bad.

Ingredients: 1 cup raw cashews, soaked for 4-6 hours and drained. 1/4 cup coconut cream. 3 tbsp maple syrup. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. Zest of 1 lemon. Juice of 1/2 lemon. Pinch of salt. 6 vegan graham crackers, crushed. 2 tbsp coconut oil, melted. 1 tbsp maple syrup. Fresh berries, for topping.

Instructions: In a food processor, blend soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, lemon zest, lemon juice, and salt until smooth and creamy. In a bowl, mix crushed graham crackers with melted coconut oil and maple syrup until well combined. Press graham cracker mixture evenly into the bottom of muffin tin liners to form the crust. Pour the cheesecake mixture over the crust in each muffin tin. Smooth the tops with a spatula. Refrigerate for at least 4 hours or until set. Once set, remove the cheesecakes from the muffin tin and top with fresh berries before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

The Instant Pot makes it easy to make a creamy and comforting broccoli cheddar soup. Perfect for a quick and tasty meal.

Ingredients: 1 lb broccoli, chopped. 1 medium onion, finely chopped. 2 cloves garlic, minced. 3 cups chicken or vegetable broth. 1 cup shredded cheddar cheese. 1 cup milk. 1/2 cup heavy cream. 1/4 cup all-purpose flour. 4 tbsp butter. Salt and pepper to taste.

Instructions: Put the Instant Pot in "Saut" mode and melt the butter. When you add the chopped onion and garlic, cook them until they get soft. To make a roux, stir in the flour and cook for two minutes. Add the broth while stirring to keep the mixture from getting lumpy. Put in the broccoli pieces, salt, and pepper. Get out of "Saut" mode. Set the pressure to high for 5 minutes and close the lid. Let go of the pressure quickly, and then carefully open the lid. Add milk, heavy cream, and cheddar cheese shreds and mix well. Put the pot back in "Saut" mode and cook until the cheese melts and the soup gets thick. If necessary, change the seasoning. Warm up and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and nutrient-dense vegan lunch option is this curried tofu wrap. It is filling and tasty when crispy curried tofu and fresh vegetables are wrapped in a whole wheat tortilla.

Ingredients: 200g tofu, drained and pressed. 2 tablespoons curry powder. 1 tablespoon olive oil. Salt to taste. 4 whole wheat tortillas. 1 cup shredded lettuce. 1 medium tomato, diced. 1/2 cup shredded carrots. 1/4 cup chopped fresh cilantro. Vegan mayonnaise or tahini for spreading.

Instructions: Cut pressed tofu into cubes and toss with curry powder and olive oil until well coated. Season with salt to taste. In a skillet over medium heat, cook the tofu cubes for about 5-7 minutes until golden brown and crispy, stirring occasionally. Warm the tortillas in the skillet or microwave for a few seconds. Spread vegan mayonnaise or tahini on each tortilla. Divide the cooked tofu, shredded lettuce, diced tomato, shredded carrots, and chopped cilantro among the tortillas. Fold the sides of each tortilla over the filling, then roll up tightly to form a wrap. Slice the wraps in half diagonally and serve immediately, or wrap tightly in foil for an on-the-go lunch.

Prep Time: 15 minutes

Cook Time: 10 minutes

These spicy and cheesy jalapeo poppers wrapped in smoked bacon are ideal for your Traeger smoker. The fusion of rich cheese filling and smokey bacon creates a mouthwatering explosion that is sure to wow your guests.

Ingredients: 12 fresh jalapeo peppers, halved lengthwise and seeds removed. 1 cup cream cheese, softened. 1 cup shredded cheddar cheese. 12 slices of bacon, cut in half. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and black pepper to taste.

Instructions: Preheat your Traeger smoker to 375F 190C. In a bowl, mix together the cream cheese, cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Fill each jalapeo half with the cheese mixture, smoothing the tops with a spoon. Wrap each stuffed jalapeo with a half-slice of bacon and secure with toothpicks. Arrange the bacon-wrapped jalapeos on a wire rack or directly on the Traeger smoker grates. Smoke the poppers for 20-25 minutes or until the bacon is crispy and the jalapeos are tender. Remove from the smoker and let them cool slightly before serving. Serve the smoked bacon-wrapped jalapeo poppers as a delicious appetizer or snack.

Prep Time: 15 minutes

Cook Time: 25 minutes

A refreshing and flavorful summer salad featuring the sweetness of mangoes, the creaminess of avocado, and the tropical taste of shredded coconut, all combined with nutrient-rich spinach and fresh herbs.

Ingredients: 2 ripe mangoes, peeled and diced. 1 cup shredded coconut. 2 cups baby spinach. 1/4 cup chopped fresh cilantro. 1/4 cup chopped red onion. 1 avocado, diced. Juice of 1 lime. 2 tablespoons extra virgin olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine diced mangoes, shredded coconut, baby spinach, chopped cilantro, chopped red onion, and diced avocado. Drizzle with lime juice and olive oil, and toss gently to coat all ingredients. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Peanut Butter Cookie Dough Brownies are the perfect combination of rich brownie, creamy peanut butter cookie dough, and luscious chocolate ganache. A true delight for dessert lovers!

Ingredients: For Brownie Layer:. - 1 box brownie mix. - Ingredients required by the brownie mix usually oil, water, and eggs. For Peanut Butter Cookie Dough Layer:. - 1/2 cup unsalted butter, softened. - 1/2 cup peanut butter. - 1/2 cup granulated sugar. - 1/4 cup packed light brown sugar. - 2 tablespoons milk. - 1 teaspoon vanilla extract. - 1 cup all-purpose flour. - Pinch of salt. - 1/2 cup chocolate chips. For Chocolate Ganache:. - 1/2 cup heavy cream. - 1 cup semi-sweet chocolate chips. Optional Toppings:. - Crushed peanuts. - Mini chocolate chips.

Instructions: Follow the directions on the box to make the brownie layer. Bake it and let it cool down all the way. In a bowl, cream the butter, peanut butter, granulated sugar, and brown sugar together until smooth and creamy. This is the peanut butter cookie dough layer. Add the milk and vanilla extract and mix well. Slowly add the flour and salt and mix them in until they are well blended. Add the chocolate chips and mix them in. The brownie layer in the baking pan should be cool before adding the peanut butter cookie dough. In a saucepan, heat the heavy cream until it just starts to boil. This will make the chocolate ganache. Take it off the heat and pour it over the chocolate chips. After one minute, stir it until it's smooth and shiny. Spread the chocolate ganache out evenly over the peanut butter cookie dough layer. You can add crushed peanuts and mini chocolate chips if you want. Put the brownies in the fridge for a few hours to let the layers set. Cut it into squares and serve after it's set.

Prep Time: 20 minutes

Cook Time: 30 minutes

The strong tastes of garlic and ginger are mixed with the sweetness of honey and the saltiness of soy sauce in this recipe for Garlic Ginger Glazed Salmon. This dish is quick and easy, and it's great for a weeknight dinner or a special event.

Ingredients: 4 salmon fillets. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 3 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. Salt and pepper to taste. Sesame seeds and sliced green onions for garnish.

Instructions: Preheat the oven to 400F 200C. In a small bowl, whisk together garlic, ginger, soy sauce, honey, rice vinegar, sesame oil, salt, and pepper to make the glaze. Place salmon fillets on a baking sheet lined with parchment paper or aluminum foil. Brush the glaze over the salmon fillets, coating them evenly. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

These muffins with chocolate chips and pumpkin are great for fall. People can't resist the taste of pumpkin and chocolate together, so these muffins will be a hit at any party.

Ingredients: 1 3/4 cups all-purpose flour. 1 cup sugar. 1/2 cup brown sugar, packed. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp allspice. 2 large eggs. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 1/4 cup milk. 1 tsp vanilla extract. 1 cup chocolate chips.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a large mixing bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. In another bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chocolate chips into the batter. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of 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 delicious Pumpkin Chocolate Chip Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Peanut Butter and Molasses Cookies combine nutty peanut butter flavor with rich molasses. The crisscross pattern adds a classic touch to these delectable cookies, which are ideal for a warm treat.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 1 large egg. 2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp salt. 1/2 cup granulated sugar for rolling.

Instructions: Preheat the oven to 350F 175C. Line baking sheets with parchment paper. In a large bowl, cream together the peanut butter, softened butter, and 1 cup of granulated sugar until smooth and well combined. Mix in the molasses and egg until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll the dough into tablespoon-sized balls. Roll each ball in granulated sugar to coat it evenly. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use a fork to gently flatten each dough ball, creating a crisscross pattern on top. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Zucchini Spinach Lasagna is a healthy twist on the classic Italian dish. By replacing traditional lasagna noodles with thinly sliced zucchini, and incorporating nutritious spinach and a flavorful cheese mixture, this dish is both delicious and nutritious. It's perfect for vegetarians and anyone looking for a lighter alternative to traditional lasagna.

Ingredients: 3 medium zucchinis, thinly sliced lengthwise. 2 cups spinach, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 cup ricotta cheese. 1/2 cup grated Parmesan cheese. 2 cups marinara sauce. 1 cup shredded mozzarella cheese. 1 tablespoon olive oil. Salt and pepper to taste. Lasagna noodles optional.

Instructions: Preheat the oven to 375F 190C. Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic, saut until softened. Add chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste. In a separate bowl, mix ricotta cheese and grated Parmesan cheese until well combined. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of zucchini slices over the sauce, followed by a layer of spinach mixture and a layer of cheese mixture. Repeat the layers until all ingredients are used, ending with a layer of marinara sauce on top. Sprinkle shredded mozzarella cheese over the top layer. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Let the lasagna cool for a few minutes before serving. Optionally, serve with cooked lasagna noodles.

Prep Time: 20 minutes

Cook Time: 40 minutes

These oven-fried garlic mushrooms are a tasty appetizer or snack that you can eat while on the keto diet. They are covered in a tasty mixture of almond flour and Parmesan cheese, and then they are baked until they are golden brown and crispy. Great for satisfying your cravings for something crunchy without feeling bad about it!

Ingredients: 1 lb mushrooms, cleaned and halved. 2 eggs, beaten. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tsp dried thyme. 1/2 tsp paprika. Salt and pepper to taste. Cooking spray or olive oil.

Instructions: Preheat oven to 400F 200C. In a shallow bowl, combine almond flour, Parmesan cheese, minced garlic, dried thyme, paprika, salt, and pepper. Dip each mushroom half into the beaten eggs, then coat with the almond flour mixture, pressing gently to adhere. Place coated mushrooms on a baking sheet lined with parchment paper or aluminum foil. Lightly spray the mushrooms with cooking spray or drizzle with olive oil. Bake in the preheated oven for 20-25 minutes, or until mushrooms are golden brown and crispy, flipping halfway through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes