Krimxon Rath

A delightful blend of creamy goat cheese, fresh cucumber, and sweet honey, all melted together in a crispy grilled cheese sandwich.

Ingredients: 8 slices of bread. 4 oz goat cheese, softened. 1 cucumber, thinly sliced. 4 tbsp honey. Butter for spreading.

Instructions: Four pieces of bread should be covered in goat cheese. Put slices of cucumber on top of the goat cheese. Add a tablespoon of honey to each sandwich and cover the cucumber slices with it. Add the last four slices of bread on top to make a sandwich. Put butter on the outside of each sandwich. Place the pan on medium heat. Put the sandwiches in the pan and cook for three to four minutes on each side, until both sides are golden brown. On a diagonal, cut the sandwiches and serve them hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

These turkey and quinoa stuffed bell peppers are a wholesome and flavorful gluten-free dish. Packed with protein and nutrients, they make a satisfying and healthy meal for the whole family.

Ingredients: 1 lb ground turkey. 1 cup cooked quinoa. 4 bell peppers, halved and seeds removed. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 cup shredded mozzarella cheese. 1 tablespoon olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a pan and heat it over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. Put the turkey ground into the pan and cook it until it turns brown. Add diced tomatoes, dried oregano and basil, salt, and pepper, along with the cooked quinoa. For an extra 5 minutes, cook. In a baking dish, put the bell pepper halves. Put some of the turkey-quinoa mix into each half of the pepper. Put foil over the dish and bake for 25 minutes. Put off the foil and top the stuffed peppers with shredded mozzarella cheese. Bake for another 10 minutes without the foil on top, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 35 minutes

It's easy to satisfy your sweet tooth with these maple cream sandwich cookies, which are also vegan. When you mix maple syrup and creamy filling, you get a very rich and delicious dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup almond flour. 1/2 cup vegan butter, softened. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup powdered sugar. 1/4 cup vegan cream cheese.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the vegan butter and maple syrup in a bowl and mix them together until they are smooth. Pour in the vanilla extract and salt, and mix it well. Add the all-purpose flour and almond flour one cup at a time and mix until a dough forms. Make small balls out of the dough that are about an inch across. Place them on the baking sheet that has been prepared. Make a crisscross pattern by gently flattening each ball with a fork. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool all the way down on the baking sheet. While that is going on, mix the powdered sugar and vegan cream cheese in a different bowl until they are smooth and creamy. After the cookies have cooled, put some of the cream cheese mixture on the bottom of one and then put another cookie on top of it. Do it again with the rest of the cookies. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

For a tasty and healthy keto-friendly meal, try this zesty garlic shrimp zucchini noodle dish. Toss zucchini noodles with juicy shrimp that has been flavored with garlic and a hint of red pepper flakes. This makes a dish that is both light and filling.

Ingredients: 2 medium zucchinis, spiralized. 1 tablespoon olive oil. 1 pound large shrimp, peeled and deveined. 3 cloves garlic, minced. 1 teaspoon red pepper flakes. Salt and pepper to taste. 1 tablespoon lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put red pepper flakes, garlic, and shrimp in the pan. Add pepper and salt. About two to three minutes on each side, cook until the shrimp turn pink. Add parsley and lemon juice and mix well. Toss the zucchini noodles in the pan for about one to two minutes, or until they are hot all the way through. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

These sausage egg and cheese bites are perfect for a low carb and keto-friendly breakfast or snack. Packed with protein and flavor, they are easy to make ahead and grab on the go.

Ingredients: 6 eggs. 1/2 lb ground sausage. 1 cup shredded cheese cheddar or mozzarella. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a skillet, cook the ground sausage until browned and cooked through. Drain excess fat and set aside. In a mixing bowl, whisk together the eggs. Add in cooked sausage, shredded cheese, chopped green onions, salt, and pepper. Mix until well combined. Grease a mini muffin tin with oil or cooking spray. Spoon the egg mixture evenly into each muffin cup. Bake in the preheated oven for 12-15 minutes or until the bites are set and golden brown on top. Remove from the oven and let cool slightly before removing from the muffin tin. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This backyard mint ice cream is a great treat for hot summer days because it has both fresh mint leaves and creamy goodness.

Ingredients: 2 cups fresh mint leaves. 1 cup whole milk. 2 cups heavy cream. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Put milk and fresh mint leaves in a saucepan. While on medium heat, bring to a gentle boil. Cover and take it off the heat. Let it sit for 30 minutes. Pour the milk with mint into a clean saucepan and strain it. Press on the leaves to get all the liquid out. Throw away the mint leaves. To the milk that has mint in it, add heavy cream, sugar, vanilla extract, and salt. Stir the mixture over medium heat until the sugar is gone. Take it off the heat and let it cool down all the way. Put the mixture into an ice cream maker and churn it according to the machine's directions for about 25 to 30 minutes, or until it gets thicker. Put ice cream that has been churned into a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm.

Prep Time: 20 minutes

Cook Time: 30 minutes

These are a tasty and nutritious treat: chocolate almond butter balls. They are the ideal way to sate your cravings for chocolate and are quite simple to make.

Ingredients: 1 cup almond butter. 1/4 cup honey or maple syrup. 1/2 cup rolled oats. 1/4 cup unsweetened cocoa powder. 1/4 cup shredded coconut. 1/4 cup chopped almonds. 1/2 teaspoon vanilla extract. Pinch of salt. 1/2 cup dark chocolate chips. 1 tablespoon coconut oil.

Instructions: In a mixing bowl, combine almond butter, honey or maple syrup, rolled oats, cocoa powder, shredded coconut, chopped almonds, vanilla extract, and a pinch of salt. Mix well until all the ingredients are thoroughly combined. Chill the mixture in the refrigerator for about 30 minutes to make it easier to handle. Once chilled, use your hands to roll the mixture into small bite-sized balls and place them on a parchment paper-lined tray. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 20-second intervals, stirring in between until smooth. Using a fork or toothpick, dip each almond butter ball into the melted chocolate, coating it evenly, and return it to the tray. Place the coated balls back in the refrigerator for about 15-20 minutes or until the chocolate hardens. Once the chocolate has set, your Chocolate Almond Butter Balls are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These brownies are full of healthy trail mix and are great for a quick and easy treat.

Ingredients: 1 box brownie mix. 1/2 cup trail mix.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the brownie mix package to make it. Add the trail mix and mix it in until it's spread out evenly in the batter. Put batter into a baking dish that has been greased. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down before cutting it into squares.

Prep Time: 10 minutes

Cook Time: 25 minutes

These Peanut Butter S'mores Blondies combine the classic flavors of peanut butter, chocolate, marshmallow, and graham crackers into a deliciously gooey dessert.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, melted. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup mini marshmallows. 1/2 cup semi-sweet chocolate chips. 1/2 cup crushed graham crackers.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Melt the butter and add it to a large bowl. Then, beat the peanut butter, butter, and brown sugar together until the mixture is smooth and creamy. Beat in the eggs and vanilla extract until everything is well mixed. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chips, crushed graham crackers, and mini marshmallows and mix them in well. Spread the batter out evenly in the baking pan that has been prepared. When you stick a toothpick into the middle, it should mostly come out clean but with a few wet crumbs after 25 to 30 minutes. The edges should be golden brown. First, take it out of the oven and let it cool in the pan for 15 minutes. Then, cut it into squares. Have fun with your S'mores Peanut Butter Blondies!

Prep Time: 15 minutes

Cook Time: 25 minutes