Leona Lansing

Indulge in a quick and easy keto-friendly treat with this microwaveable chocolate chip cookie in a mug recipe. It's a perfect guilt-free dessert for satisfying your sweet cravings!

Ingredients: 1 tbsp almond flour. 1/2 tbsp coconut flour. 1/2 tbsp unsweetened cocoa powder. 1/4 tsp baking powder. 1/4 tsp vanilla extract. 1 tbsp unsalted butter, melted. 1 1/2 tbsp keto-friendly sweetener e.g., erythritol or stevia. 1 tbsp sugar-free chocolate chips.

Instructions: Put almond flour, coconut flour, cocoa powder, and baking powder in a mug that can go in the microwave. Pour the melted butter and vanilla extract into the mug and mix them together well. The sugar-free chocolate chips and the sweetener that is good for ketones are added. If your microwave is strong enough, heat the mug cookie on high for 60 to 90 seconds, or until it rises and sets in the middle. Give the cookie a little time to cool down before you enjoy your tasty keto chocolate chip cookie in a mug!

Prep Time: 5 minutes

Cook Time: 1 minutes

Enjoy the perfect mix of rich Nutella and coffee flavors in this smooth and tasty milkshake. It's a tasty treat for both chocolate and coffee lovers.

Ingredients: 1/2 cup Nutella. 1/2 cup brewed coffee, chilled. 2 cups vanilla ice cream. 1 cup milk. 2 tablespoons chocolate syrup. Whipped cream for garnish. Chocolate shavings for garnish. Crushed hazelnuts for garnish.

Instructions: Put Nutella, coffee that has been brewed, vanilla ice cream, milk, and chocolate syrup in a blender. Mix until it's creamy and smooth. Put the milkshake into glasses to serve. Add a big dollop of whipped cream to the top of each glass. On top of the whipped cream, add chocolate shavings and crushed hazelnuts. Put in a straw and savor your sweet Nutella Coffee Milkshake!

Prep Time: 10 minutes

Cook Time: 0 minutes

This vegan salad features crispy baked tempeh strips on a bed of mixed greens, cherry tomatoes, avocado, and red onion, topped with a flavorful honey chipotle dressing. It's a delicious and nutritious meal that's perfect for lunch or dinner.

Ingredients: 8 oz tempeh, sliced into strips. 2 tablespoons olive oil. Salt and pepper, to taste. 6 cups mixed greens. 1 cup cherry tomatoes, halved. 1 avocado, sliced. 1/4 cup sliced red onion. 1/4 cup roasted pumpkin seeds. 1/4 cup chopped fresh cilantro. 1/4 cup tahini. 2 tablespoons apple cider vinegar. 1 tablespoon agave syrup. 1 chipotle pepper in adobo sauce, minced. 1 clove garlic, minced. 1/4 cup water.

Instructions: Preheat oven to 375F 190C. In a bowl, toss tempeh strips with olive oil, salt, and pepper. Place tempeh on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden and crispy. In a large salad bowl, combine mixed greens, cherry tomatoes, avocado, red onion, roasted pumpkin seeds, and cilantro. In a small bowl, whisk together tahini, apple cider vinegar, agave syrup, minced chipotle pepper, minced garlic, and water to make the dressing. Drizzle the dressing over the salad and toss to coat. Top the salad with the baked tempeh strips. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This recipe for tender jackfruit smothered in spicy BBQ sauce is the best plant-based take on the classic pulled pork BBQ sandwich. This dish is delicious and filling, and it's great for any event!

Ingredients: 2 cans young green jackfruit in water, drained and rinsed. 1 cup spicy BBQ sauce. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 4 hamburger buns. Pickles, coleslaw, or toppings of your choice.

Instructions: Get the oven ready by heating it up to 400F 200C. Use your hands or a fork to shred the jackfruit and take out any hard centers. Shred the jackfruit and mix it with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl until it is well covered. The seasoned jackfruit should be spread out evenly on a baking sheet that has been lined with parchment paper. Put it in the oven and stir it around every 20 to 25 minutes until it gets a little crispy. Take the jackfruit out of the oven and put it in a skillet over medium-low heat. Add the spicy BBQ sauce and cook for another 5 to 7 minutes, stirring every now and then, until everything is hot. It's possible to toast the hamburger buns. The BBQ jackfruit mixture should be spread out evenly on the buns. Add pickles, coleslaw, or anything else you like on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

A refreshing and nutritious salad featuring creamy avocados, protein-packed quinoa, and zesty lime dressing. Perfect for a light and healthy meal!

Ingredients: 1 cup quinoa. 2 cups water. 2 ripe avocados, diced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it cool. In a large mixing bowl, combine the cooked quinoa, diced avocados, cherry tomatoes, red onion, and cilantro. In a separate small bowl, whisk together lime juice and olive oil. Season with salt and pepper to taste. Pour the lime dressing over the salad ingredients and toss gently to combine. Serve immediately or refrigerate for later use. Enjoy your Avocado Quinoa Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Bacon & Cheese Stuffed Portobello Mushrooms are a low-carb keto-friendly dish that's packed with flavor. Each bite offers a savory combination of bacon, gooey cheese, and earthy mushrooms, making it a satisfying appetizer or main course option.

Ingredients: 4 large Portobello mushrooms. 8 slices bacon, cooked and crumbled. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Take the stems off of the Portobello mushrooms and clean them. Put them on a baking sheet that has parchment paper on it. Break up the bacon and put it in a bowl. Add the shredded mozzarella cheese, grated Parmesan cheese, minced garlic, and olive oil. Add pepper and salt to taste. Put a little of the bacon and cheese mixture into each mushroom cap and gently press it in to make sure it's full. Put the dish in an oven that has already been heated up and bake it for 15 to 20 minutes, or until the cheese melts and the mushrooms are soft. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

For people who love spicy food, these Indian potato balls are a great snack or starter. Every bite tastes better and feels better because of the fresh coriander chutney.

Ingredients: 4 large potatoes, boiled and mashed. 1 onion, finely chopped. 2 green chilies, finely chopped. 1 teaspoon ginger-garlic paste. 1 teaspoon garam masala. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. Salt to taste. 2 tablespoons cornflour. Oil for frying. 1 cup fresh coriander leaves. 1/4 cup mint leaves. 2 cloves garlic. 1 green chili. 1 tablespoon lemon juice. Salt to taste. Water as needed.

Instructions: In a bowl, mix mashed potatoes, chopped onion, green chilies, ginger-garlic paste, garam masala, cumin powder, coriander powder, turmeric powder, and salt. Divide the mixture into small portions and shape them into balls. Roll each ball in cornflour, ensuring they are evenly coated. Heat oil in a deep pan and fry the potato balls until golden brown. Remove and drain excess oil on paper towels. For the chutney, blend fresh coriander leaves, mint leaves, garlic, green chili, lemon juice, and salt until smooth, adding water as needed to achieve desired consistency. Serve the spicy potato balls hot with fresh coriander chutney.

Prep Time: 20 minutes

Cook Time: 15 minutes

Mini Potato Pizzas are a creative twist on traditional pizza. They are made with potato slices as the base, topped with classic pizza ingredients, and baked to perfection. These mini pizzas are perfect for parties or as a tasty snack.

Ingredients: 4 small potatoes. 1/4 cup olive oil. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/4 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup sliced bell peppers. 1/4 cup sliced mushrooms. 1/4 cup sliced red onions. 1/4 cup grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 400F 200C. Wash and scrub the small potatoes thoroughly, then slice them into 1/4-inch thick rounds. In a bowl, toss the potato slices with olive oil, salt, and black pepper until they are well coated. Arrange the potato slices in a single layer on a baking sheet and bake for 15-20 minutes, or until they are tender and slightly crispy. Remove the potato slices from the oven and let them cool slightly. Spread a spoonful of pizza sauce onto each potato slice. Sprinkle mozzarella cheese on top of the sauce. Add your desired toppings such as pepperoni, olives, bell peppers, mushrooms, and red onions. Sprinkle grated Parmesan cheese, dried oregano, and garlic powder over the toppings. Place the potato pizzas back in the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly. Remove the mini potato pizzas from the oven and garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

With extra greens hidden inside, these Veggie-Packed Popsicles are a tasty and healthy treat. Great for a hot day or any time you want a cool snack.

Ingredients: 1 cup spinach. 1 cup kale. 1 cucumber, peeled and chopped. 1 ripe banana. 1 cup pineapple chunks. 1 cup coconut water.

Instructions: Put spinach, kale, cucumber, banana, pineapple, and coconut water in a blender. Mix until it's smooth. Put the mix into popsicle molds. Put popsicle sticks into the molds. Put it in the freezer for at least four hours, or until it's solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

Savor the tart and sweet delight of freshly made doughnuts stuffed with raspberry jelly. These golden, fluffy treats make a lovely breakfast or special dessert.

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1 packet 2 1/4 tsp active dry yeast. 2/3 cup warm milk. 2 tbsp unsalted butter, melted. 1/2 tsp salt. 1/2 tsp vanilla extract. 2 large eggs. 1 cup raspberry jam. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a bowl, combine warm milk and yeast. Let it sit for 5 minutes until foamy. Add sugar, melted butter, salt, vanilla extract, and eggs to the yeast mixture. Mix well. Gradually add the flour and knead until a smooth dough forms. Cover the dough and let it rise for 1 hour or until doubled in size. Roll out the dough on a floured surface to 1/2 inch thickness. Use a round cutter to cut doughnuts and a smaller cutter for the holes. Re-roll and cut any scraps. Place doughnuts on a baking sheet and let them rise for 30 minutes. Heat vegetable oil in a deep pan to 350F 175C. Carefully fry the doughnuts until golden brown, about 2 minutes per side. Drain on paper towels and let them cool slightly. Fill a piping bag with raspberry jam and pipe it into the center of each doughnut. Dust the raspberry jelly-filled doughnuts with powdered sugar. Serve and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Oven-Baked Chicken Parmesan is a delicious twist on the classic Italian dish. Tender chicken breasts are coated in a flavorful breadcrumb mixture, topped with marinara sauce, and melted mozzarella cheese. It's an easy and satisfying meal that the whole family will love.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/2 teaspoon garlic powder. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Add salt and pepper to the chicken breasts. Garlic powder, oregano, basil, and breadcrumbs should all be mixed together in a shallow dish. Make sure each chicken breast is evenly covered in the breadcrumb mixture as you dip it in it. Line a baking sheet with parchment paper and put the chicken breasts on it. Put it in an oven that is already hot for 20 minutes. Take the chicken out of the oven and cover each breast with marinara sauce. Add mozzarella cheese shreds on top of the marinara sauce. The chicken should be fully cooked and the cheese should be melted and bubbling. Put the baking sheet back in the oven and bake for another 10 minutes. If you want, add fresh basil leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

The tender chicken thighs in this Honey Soy Chicken Thigh recipe are marinated in a tasty mix of soy sauce, honey, garlic, and ginger, and then they are baked until they are done. This dish is simple, tasty, and can be made any night of the week!

Ingredients: 6 chicken thighs. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 tablespoon olive oil. Salt and pepper to taste. Sesame seeds and green onions for garnish.

Instructions: To make the marinade, mix the soy sauce, honey, garlic, sesame oil, and ginger in a bowl with a whisk. Put the chicken thighs in a shallow dish or bag that can be closed again, and pour the marinade over them. Do not open the bag or cover the dish. Put it in the fridge for at least 30 minutes and up to 4 hours. Turn on the oven and heat it up to 400F 200C. In a skillet that can go in the oven, heat the olive oil over medium-high heat. Take the chicken out of the marinade and set the marinade aside. Use paper towels to dry the chicken, then season it with salt and pepper. Put the chicken in the pan skin-side down and cook for about 5 minutes, or until it turns golden brown. Turn the chicken thighs over and cover them with the marinade you saved. Place the skillet in an oven that has already been heated up. Bake for 25 to 30 minutes, or until the chicken is fully cooked and the juices run clear. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 35 minutes

Cook Time: 30 minutes

Enjoy a delicious and Paleo-friendly breakfast with these coconut flour pancakes. They are low in carbohydrates and grain-free, making them a perfect choice for a healthy morning meal.

Ingredients: 4 eggs. 1/4 cup coconut flour. 1/4 cup almond milk. 1/2 tsp baking powder. 1/2 tsp vanilla extract. 1/4 tsp salt. 2 tbsp coconut oil for cooking.

Instructions: In a mixing bowl, whisk the eggs until well beaten. Add coconut flour, almond milk, baking powder, vanilla extract, and salt to the eggs. Mix until you get a smooth batter. Heat a non-stick skillet over medium heat and add coconut oil. Pour small amounts of batter onto the skillet to form pancakes. Cook for about 2-3 minutes on each side, or until golden brown. Serve hot with your favorite Paleo-friendly toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Garlic Shrimp Stir-Fry is a quick and easy dinner option that's packed with flavor. The garlic-infused shrimp and colorful vegetables are coated in a savory sauce, making it a perfect weeknight meal.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 1 carrot, julienned. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1 teaspoon sugar. 1/2 teaspoon red pepper flakes optional. Cooked rice for serving.

Instructions: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, sugar, and red pepper flakes if using. Set aside. Heat vegetable oil in a large skillet or wok over high heat. Add minced garlic and stir-fry for 30 seconds or until fragrant. Add the shrimp and cook for 2-3 minutes per side until they turn pink. Remove the shrimp from the skillet and set aside. In the same skillet, add more oil if needed, and stir-fry bell pepper, broccoli, and carrot for 3-4 minutes or until vegetables are tender-crisp. Return the cooked shrimp to the skillet and pour the sauce over everything. Stir-fry for an additional 2 minutes or until the sauce thickens and coats the ingredients. Serve hot over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Greek Yogurt Blackberry Muffins are a delightful treat that combines the goodness of Greek yogurt with the sweet burst of fresh blackberries. They are moist, fluffy, and perfect for breakfast or a snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup Greek yogurt. 1/4 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups fresh blackberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together the Greek yogurt, melted butter, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Gently fold in the fresh blackberries into the muffin batter. Spoon the batter into the prepared muffin tin, filling each cup 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 Greek Yogurt Blackberry Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

These biscotti are Paleo-friendly and taste great with the flavors of Meyer lemon and ginger. You can dip them in your favorite hot drink or eat them as a sweet snack.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. Zest of 2 Meyer lemons. 2 tablespoons freshly grated ginger. 2 large eggs. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 325F 160C. Line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, baking powder, salt, lemon zest, and grated ginger. In a separate bowl, whisk together eggs, melted coconut oil, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Divide the dough in half and shape each half into a log about 1 1/2 inches wide and 10 inches long on the prepared baking sheet. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 15 minutes. Reduce the oven temperature to 300F 150C. Using a sharp knife, slice the logs diagonally into 1/2-inch-thick slices. Place the slices cut side down on the baking sheet and bake for an additional 15-20 minutes, or until crisp and golden brown. Let the biscotti cool completely on the baking sheet before serving or storing in an airtight container.

Prep Time: 15 minutes

Cook Time: 50 minutes

These vegan graham crackers are perfect for snacking, making s'mores, or using as a base for vegan cheesecake crusts. They're crunchy, slightly sweet, and have a hint of cinnamon flavor.

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 cup coconut oil solid, not melted. 1/4 cup maple syrup. 1 tablespoon vanilla extract. 3 tablespoons almond milk.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Bring the brown sugar, baking powder, baking soda, salt, and ground cinnamon together in a large bowl and mix them with a whisk. Add the solid coconut oil to the dry ingredients and mix them together with your hands or a pastry cutter until the dough looks like big crumbs. Put the vanilla extract, almond milk, and maple syrup in a different bowl and mix them together. Mix the dry ingredients with the wet ones until a dough forms. On a floured surface, roll out the dough until it is about 1/8 inch thick. Cut the dough into squares or rectangles with a sharp knife or pizza cutter. To make the classic graham cracker pattern, put the crackers on the baking sheet that has been prepared and prick each one with a fork. Before you put the crackers in the oven, heat it up. Bake them for 12 to 15 minutes, or until they are golden brown and firm. Take it out of the oven and let it cool completely before putting it in a container that won't let air in.

Prep Time: 20 minutes

Cook Time: 15 minutes