Kim Tram

Spiced Chocolate Crinkle Cookies are rich and chocolatey, with a delightful spice blend of cinnamon, nutmeg, and cloves. They have a lovely crackle appearance and a soft, chewy texture, making them ideal for holiday gatherings or whenever you want a tasty treat.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/3 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup powdered sugar for rolling.

Instructions: Mix the cocoa powder, baking powder, salt, cinnamon, nutmeg, and cloves with a whisk in a medium-sized bowl. Melt the vegetable oil in a separate large bowl and mix the white sugar, brown sugar, and it until everything is well mixed. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Let the cookie dough chill in the fridge for at least two hours or overnight. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make 1-inch balls out of the chilled dough. Cover every ball with powdered sugar all the way around. Leave enough space between each cookie when you put the dough balls that have been covered on the baking sheet that has been prepared. Put the cookies in the oven for 10 to 12 minutes, or until they crack and feel a little firm. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. With a glass of milk or your favorite drink, enjoy the tasty Spiced Chocolate Crinkle Cookies.

Prep Time: 20 minutes

Cook Time: 10 minutes

This vegan blueberry cake is a delightful treat that can be enjoyed with fresh or frozen-thawed blueberries. It's moist, fluffy, and bursting with juicy blueberry flavor.

Ingredients: 2 cups all-purpose flour. 1 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup non-dairy milk such as almond or soy milk. 1/3 cup vegetable oil. 1 tbsp apple cider vinegar. 1 tsp vanilla extract. 1 1/2 cups fresh or frozen-thawed blueberries.

Instructions: Before you bake, heat the oven to 350F 175C and grease a cake pan. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Pour non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract into a different bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the blueberries slowly and carefully. Pour the batter into the cake pan that has been ready. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut the cake into pieces and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

A refreshing and tangy margarita with reduced sugar content, perfect for Cinco de Mayo celebrations.

Ingredients: 2 oz silver tequila. 1 oz fresh lime juice. 1/2 oz fresh orange juice. 1/2 oz agave nectar. Splash of sparkling water.

Instructions: Fill a shaker with ice. Add tequila, lime juice, orange juice, and agave nectar. Shake well. Strain into a glass filled with ice. Top with sparkling water. Garnish with a lime wheel.

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy this rich and creamy raw chocolate mousse made with bananas and avocados without feeling bad about it. It's a great treat for any event because it's full of healthy nutrients and antioxidants.

Ingredients: 2 ripe avocados. 2 ripe bananas. 1/4 cup raw cacao powder. 1/4 cup maple syrup or agave nectar. 1 teaspoon vanilla extract. Pinch of sea salt. Optional toppings: sliced bananas, berries, shredded coconut.

Instructions: Peel and pit the avocados and bananas. In a blender or food processor, combine the avocados, bananas, cacao powder, maple syrup or agave nectar, vanilla extract, and sea salt. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well combined. Taste and adjust sweetness if necessary by adding more maple syrup or agave nectar. Transfer the mousse to serving dishes and chill in the refrigerator for at least 30 minutes before serving. Before serving, garnish with sliced bananas, berries, or shredded coconut if desired. Enjoy your decadent and healthy vegan chocolate mousse!

Prep Time: 15 minutes

Cook Time: 0 minutes

Lemon and Orange Vitality Cookies are bursting with citrus flavor, making them the ideal treat to brighten up your day. A zesty and refreshing cookie experience is created by combining lemon and orange zest with a hint of fresh juices. These cookies are sure to lift your spirits and leave you feeling energized, whether you enjoy them with a cup of tea or as a snack on the go!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 tablespoons lemon zest. 2 tablespoons orange zest. 1 tablespoon lemon juice. 1 tablespoon orange juice. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup poppy seeds optional, for added texture. Powdered sugar, for dusting optional.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Put in the egg, orange zest, lemon zest, orange juice, and lemon juice. Mix everything together well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a soft dough forms. If you're using poppy seeds, mix them into the dough slowly until they're spread out evenly. Put the dough in the fridge for at least an hour to make it firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Remove the cold dough from the fridge and shape it into little balls. Leave some space between the dough balls when you put them on the baking sheet that has been prepared. With the back of a spoon or your fingers, make each ball a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Powdered sugar can be sprinkled on the cookies after they have cooled down if you want to. Have fun with your tasty Lemon and Orange Vitality Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

These vegan brownies are rich, chocolatey, and made from only plants. They're simple to make and a great way to satisfy your sweet tooth without using any animal products.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup maple syrup. 1/2 cup coconut sugar. 1/3 cup melted coconut oil. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease an 8x8 inch baking pan. In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, mix maple syrup, coconut sugar, melted coconut oil, almond milk, and vanilla extract until well combined. Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in chocolate chips. Pour batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely before slicing into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the deliciousness of gluten-free strawberry buttercream frosting that's perfect for cakes and cupcakes. The natural sweetness of fresh strawberries adds a burst of flavor to your desserts.

Ingredients: 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/2 cup fresh strawberries, pureed and strained. 1 teaspoon pure vanilla extract. A pinch of salt. 2-3 tablespoons milk use a gluten-free milk substitute if needed.

Instructions: Put the softened butter in a bowl and beat it until it is smooth and creamy. Slowly add the powdered sugar and keep beating until everything is well mixed and fluffy. Put in the vanilla extract, a pinch of salt, and the fresh strawberry puree. Mix until everything is well combined. If the frosting is too thick, slowly add milk or a gluten-free milk substitute until it tastes the way you want it to. It's ready to use when the frosting is smooth and fluffy. You can either pipe or spread the gluten-free strawberry buttercream frosting on your cupcakes or cakes.

Prep Time: 15 minutes

Cook Time: 0 minutes

The savory and sour tastes in these Ham, Cheese, Egg, and Lemon Sandwiches go well together. Great for a quick and filling brunch or breakfast.

Ingredients: 4 slices of bread. 4 slices of ham. 4 slices of cheese. 4 eggs. 1 lemon. Butter or olive oil for frying. Salt and pepper to taste.

Instructions: Set a frying pan on medium heat to get it hot. Add salt and pepper to the eggs and beat them in a different bowl. Put a knob of butter or a few drops of olive oil in the pan. Put the eggs that have been beaten into the pan. Cook until they are set, then cut them into four pieces. Toast the pieces of bread until they turn golden brown. Put a piece of ham, a piece of cheese, and some scrambled eggs on top of each slice of bread. Put fresh lemon juice on top of the eggs that have been scrambled. To make a sandwich, put another slice of bread on top. Serve warm sandwiches that have been cut in half.

Prep Time: 10 minutes

Cook Time: 10 minutes

Enjoy this delicious Olive Oil, Garlic, Chives, and Romano Cheese Mashed Cauliflower, which is a great keto-friendly alternative to mashed potatoes. It tastes great because it has olive oil, garlic, chives, and Romano cheese in it. This mashed cauliflower will become a family favorite.

Ingredients: 1 head cauliflower, chopped into florets. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh chives, chopped. 1/4 cup grated Romano cheese. Salt and pepper, to taste.

Instructions: Place the cauliflower florets in a large pot and cover with water. Bring to a boil and cook for 10-12 minutes, until the cauliflower is tender. Drain the cauliflower and transfer it to a food processor or blender. Add olive oil, minced garlic, chopped chives, and grated Romano cheese to the cauliflower. Blend until smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste. Transfer the mashed cauliflower to a serving bowl and garnish with additional chopped chives and grated Romano cheese, if desired. Serve hot as a delicious and creamy keto-friendly side dish!

Prep Time: 15 minutes

Cook Time: 15 minutes

Another tasty Russian snack is Potato Piroshki, which are savory dough balls filled with mashed potatoes and fried until golden brown. This is a great way to use up potatoes that you don't want anymore, and it also makes a tasty snack or appetizer.

Ingredients: 2 cups mashed potatoes. 1 cup all-purpose flour. 1 egg. 1/4 cup milk. 1/4 cup finely chopped onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Oil for frying.

Instructions: Put mashed potatoes, flour, egg, milk, chopped onion, parsley, salt, and pepper in a bowl. Mix everything together well. Separate the dough into equal parts and roll out each one into a ball. Make a disk out of each ball and put a spoonful of potato filling in the middle. To make a piroshki, fold the dough's edges over the filling and seal them. Put oil in a pan and heat it over medium-low heat. They should be fried for about three to four minutes on each side until they are golden brown. Take it out of the oil and let it drain on paper towels. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 10 minutes

Quinoa Taco Bowls are a delicious and nutritious twist on traditional tacos. Packed with protein, fiber, and vibrant flavors, this dish is perfect for a quick and satisfying meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 tablespoon olive oil. 1 onion, diced. 1 bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1 avocado, sliced. 1/4 cup fresh cilantro, chopped. 1 lime, cut into wedges. Salsa and sour cream for serving.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Warm up the olive oil in a big pan over medium-low heat. Put in the diced onion and bell pepper and cook them until they get soft. Put cumin, chili powder, garlic powder, paprika, salt, and pepper in the pan along with the black beans and corn. Cook for another 5 minutes, stirring every now and then. Use a fork to fluff up the cooked quinoa, then add it to the pan. Make sure all the ingredients are well mixed, then heat through. Give the quinoa mixture to different bowls to serve. Add avocado slices, chopped cilantro, and cherry tomatoes on top. Put salsa, sour cream, and lime wedges on the side. Have fun with your quinoa taco bowls!

Prep Time: 15 minutes

Cook Time: 25 minutes

This beautiful crepe cake has a great mix of creamy Biscoff spread and fresh raspberries that you will love. It's perfect for a treat or a special occasion.

Ingredients: 2 cups all-purpose flour. 4 large eggs. 2 1/2 cups milk. 1/4 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 tsp vanilla extract. 1/4 tsp salt. 1 cup Biscoff spread cookie butter. 2 cups fresh raspberries. Whipped cream optional, for garnish. Biscoff cookies optional, for garnish.

Instructions: Put flour, eggs, milk, sugar, melted butter, vanilla extract, and salt in a blender. Mix everything together until it's smooth. You should let the crepe batter sit for 15 minutes. Toast or crepe pan that doesn't stick should be heated over medium heat. Use cooking spray or butter to lightly grease the pan. Put a little of the crepe batter into the pan and swirl it around to make a thin, even layer. For about two minutes, or until the crepe's edges begin to lift and turn a light brown color, cook it. Turn the crepe over and cook the other side for an extra one to two minutes. Do it again with the rest of the batter, putting each crepe on a plate as you go. Put a little Biscoff spread on each crepe after they are all done cooking and have cooled. Spread the fresh raspberries out evenly on top of the Biscoff-covered crepe. Stack and switch between layers of Biscoff and raspberry crepes until all of them are used up. This will help the crepe cake set. Put it in the fridge for at least two hours. If you want, you can decorate the top before serving with whipped cream and crushed Biscoff cookies. Feel free to cut your Biscoff and Raspberry Crepe Cake and enjoy it!

Prep Time: 30 minutes

Cook Time: 20 minutes

A savory and satisfying gluten-free breakfast bake combining the nutty flavor of quinoa with the hearty goodness of cornbread. Packed with bell peppers, breakfast sausage, and cheddar cheese, it's a wholesome way to start your day!

Ingredients: 1 cup quinoa, rinsed. 1 1/2 cups cornmeal. 1/2 cup gluten-free all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 cup almond milk. 3 large eggs. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1 cup diced bell peppers. 1 cup cooked and crumbled breakfast sausage gluten-free. 1 cup shredded sharp cheddar cheese. Chopped fresh chives for garnish.

Instructions: Preheat the oven to 375F 190C. Grease a baking dish with coconut oil. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool slightly. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, and black pepper. In another bowl, whisk together the almond milk, eggs, maple syrup, and melted coconut oil. Add the wet ingredients to the dry ingredients, and stir until just combined. Fold in the cooked quinoa, diced bell peppers, crumbled breakfast sausage, and shredded cheddar cheese. Pour the mixture into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 10 minutes before slicing. Garnish with chopped fresh chives before serving. Enjoy your gluten-free and delicious Quinoa Cornbread Breakfast Bake!

Prep Time: 20 minutes

Cook Time: 35 minutes

This Paleo-friendly kale salad is not only delicious but also packed with nutrients. The combination of kale, almonds, cranberries, and a tangy dressing creates a burst of flavors that will truly blow your mind. It's perfect as a side dish or a light meal.

Ingredients: 4 cups of kale leaves, stems removed and chopped. 1/4 cup of sliced almonds. 1/4 cup of dried cranberries. 1/4 cup of diced red onion. 1/4 cup of diced cucumber. 2 tablespoons of extra-virgin olive oil. 1 tablespoon of apple cider vinegar. 1 teaspoon of honey optional for sweetness. Salt and pepper to taste. 1/4 cup of grilled chicken breast optional, for added protein.

Instructions: Diced red onion, diced cucumber, chopped kale, sliced almonds, and dried cranberries should all be combined in a big bowl. To make the dressing, combine the extra virgin olive oil, apple cider vinegar, honey if using, salt, and pepper in a small bowl. Drizzle the kale salad with the dressing, tossing to ensure that all the ingredients are evenly coated. To allow the flavors to mingle and the kale to soften, let the salad sit for about ten minutes. Add grilled chicken breast for extra protein if you'd like. Present the incredible kale salad right away, and savor!

Prep Time: 15 minutes

Cook Time: 0 minutes

Delicious pulled pork that has been smoked and is tender, with a subtle flavor of apple cider vinegar. Ideal for tacos or sandwiches.

Ingredients: 5 lbs pork shoulder. 1/4 cup apple cider vinegar. 2 tbsp dry rub seasoning. 1 cup apple juice. 1/2 cup water. Buns for serving.

Instructions: Trim the pork shoulder of any extra fat. All over the pork shoulder, rub in the dry seasoning. Using a meat injector, inject apple cider vinegar into various pork parts. Allow the pork to marinate in the fridge for at least two hours, or overnight. Set the smoker's temperature to 225F 107C. Fill a spray bottle with equal parts water and apple juice. Every hour, put the pork in the smoker and mist it with the apple juice mixture. Smoke the pork for 8 to 10 hours, or until the internal temperature reaches 195F 90C. After taking the pork out of the smoker, give it a half-hour to rest. Using two forks, shred the pork. Put the pulled pork with smoke on buns. Have fun!

Prep Time: 20 minutes

Cook Time: 600 minutes

When you add crispy bacon to this beef burger recipe, it takes the basic burger to a whole new level. The result is a tasty burger that's great for people who love bacon!

Ingredients: 1 lb ground beef. 4 slices of bacon, cooked and crumbled. 1/4 cup breadcrumbs. 1/4 cup diced onions. 1/4 cup shredded cheddar cheese. 1/2 tsp salt. 1/4 tsp black pepper. 4 burger buns. Lettuce leaves. Tomato slices. Pickles. Ketchup and mustard optional.

Instructions: Put the ground beef, bacon bits, breadcrumbs, diced onions, shredded cheddar cheese, salt, and black pepper in a large bowl. Combine the parts until they are well mixed. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. Put the burger patties on the grill or in the pan and cook them for four to five minutes on each side, or until they're done the way you like them. Toast the burger buns a little on the grill or in a toaster while the burgers are cooking. Take the burgers off the heat and let them rest for one minute. To make the burgers, put a lettuce leaf on the bottom half of each bun and then a burger patty on top of it. Put pickles and tomato slices on top of the patty. You can add ketchup and mustard if you want to. Put the other half of the burger bun on top. Serve your tasty beef burgers with bacon on top while they're still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy a tasty Thanksgiving meal that is still keto-friendly with these low-carb recipes! This menu has all the tastes of Thanksgiving without the guilt. There are tasty turkey meatballs, creamy mashed cauliflower, and rich chocolate brownies.

Ingredients: 1 lb ground turkey. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 egg. 1 tsp dried sage. 1/2 tsp garlic powder. Salt and pepper to taste. 1/2 cup sugar-free cranberry sauce. 1 head cauliflower. 2 tbsp butter. 1/4 cup heavy cream. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh parsley. 4 slices bacon, cooked and crumbled. 1 cup almond flour. 1/4 cup cocoa powder. 1/2 cup erythritol. 1/2 tsp baking powder. 1/4 tsp salt. 1/3 cup melted coconut oil. 2 large eggs. 1 tsp vanilla extract.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together ground turkey, almond flour, parmesan cheese, egg, sage, garlic powder, salt, and pepper until well combined. Form the mixture into small meatballs and place on a baking sheet lined with parchment paper. Bake meatballs in the preheated oven for 15-20 minutes or until cooked through. In a saucepan, heat sugar-free cranberry sauce over low heat until warmed through. Meanwhile, steam cauliflower until tender. Drain and transfer to a food processor. Add butter, heavy cream, cheddar cheese, and parsley to the cauliflower in the food processor. Pulse until smooth and creamy. Season with salt and pepper to taste. Transfer mashed cauliflower to a serving dish and top with crumbled bacon. For dessert, in a bowl, mix together almond flour, cocoa powder, erythritol, baking powder, and salt. Stir in melted coconut oil, eggs, and vanilla extract until a smooth batter forms. Pour batter into a greased 8x8 inch baking dish. Bake in the preheated oven for 20-25 minutes or until set. Allow the brownies to cool before slicing and serving.

Prep Time: 20 minutes

Cook Time: 45 minutes