Leona Lansing

This recipe will guide you in making the perfect kebabs with tender and flavorful meat, combined with colorful vegetables, and a delicious marinade.

Ingredients: 500g of boneless chicken or beef, cut into cubes. 1 onion, chopped. 1 bell pepper, chopped. 1 zucchini, sliced. 1/4 cup of olive oil. 2 tablespoons of yogurt. 2 cloves of garlic, minced. 1 teaspoon of paprika. 1 teaspoon of cumin. 1/2 teaspoon of coriander. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, put the yogurt, minced garlic, paprika, cumin, coriander, salt, and pepper in a bowl. Make sure the chicken or beef cubes are well covered when you add them to the marinade. Put it in the fridge with the lid on for at least two hours, or overnight for the best results. Warm up the grill over medium-high heat. Add chopped onions, bell peppers, and zucchini slices to the soaked wooden skewers in between the marinated meat. The kebabs should be grilled for 10 to 15 minutes, turning them over every so often, until the meat is cooked all the way through and has a nice char. Hot kebabs with your favorite dipping sauce or pita bread are the best way to serve them. Enjoy your tasty kebabs that you made yourself!

Prep Time: 20 minutes

Cook Time: 15 minutes

A delicious and filling brunch casserole made with sweet potatoes, beef bacon, and a variety of savory seasonings. This filling breakfast or brunch dish is ideal for those following the Paleo diet.

Ingredients: 1 lb beef bacon, diced. 2 large sweet potatoes, peeled and thinly sliced. 1 onion, thinly sliced. 1 bell pepper, diced. 6 eggs. 1/2 cup coconut milk. 2 cloves garlic, minced. 1 tsp dried thyme. Salt and pepper to taste. Coconut oil for greasing.

Instructions: Set oven temperature to 375F 190C. Cook the chopped beef bacon in a skillet until it's crispy. Remaining rendered fat in the skillet after removal and setting aside. Saute the chopped garlic, bell pepper, and onion slices in the same skillet that contains the bacon fat until they become tender. Arrange the cooked bacon, sauted veggies, and sliced sweet potatoes in a casserole dish that has been greased. Beat eggs, coconut milk, salt, pepper, and dried thyme together in a bowl. Over the ingredients layered in the casserole dish, pour the egg mixture. Bake the dish for 30 minutes in a preheated oven with the foil covering it. After taking off the foil, bake for a further 15 to 20 minutes, or until the eggs are set and the top is golden brown. When finished, take it out of the oven and allow it to cool a little before serving.

Prep Time: 20 minutes

Cook Time: 50 minutes

Indulge in the goodness of acai with this refreshing smoothie bowl packed with mixed berries, almonds, and toasted coconut.

Ingredients: 1 packet frozen acai puree. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1 banana. 1/4 cup almond milk. 1/4 cup toasted coconut flakes. 1/4 cup sliced almonds. 1 tablespoon honey optional.

Instructions: To soften the frozen acai packet, run it under warm water for a short time. Put the softened acai, mixed berries, banana, and almond milk in a blender. Mix until it's creamy and smooth. Get a bowl and pour the smoothie in it. If you want, you can add toasted coconut flakes, sliced almonds, and honey on top. Have fun with your tasty acai bowl smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the perfect combination of sweet and salty with these decadent salted caramel chocolate chip bars. They're easy to make and even easier to devour!

Ingredients: 1 cup unsalted butter, melted. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 3/4 cup caramel sauce. Sea salt, for sprinkling.

Instructions: Set the oven to 350F 175C and heat it up. A 9x13-inch baking pan should be greased. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until everything is well mixed. Until smooth, add the eggs and vanilla extract and beat again. Just until everything is mixed in, add the flour, baking soda, and salt. Add the chocolate chips and mix them in. Once the pan is ready, spread half of the batter out in it. Spread the caramel sauce out evenly over the batter. Add spoonfuls of the rest of the batter on top of the caramel layer. Mix the batter and caramel with a knife or spatula. Add sea salt on top. Bake for 25 to 30 minutes, or until the middle is set and the top is golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

This savory spinach artichoke tart is a delightful twist on the classic dip, featuring a flaky puff pastry crust filled with a creamy mixture of spinach, artichoke hearts, and cheeses. It's perfect for parties or gatherings!

Ingredients: 1 sheet puff pastry. 1 cup chopped spinach, cooked and drained. 1 cup artichoke hearts, chopped. 1 cup cream cheese, softened. 1/2 cup grated Parmesan cheese. 1/4 cup mayonnaise. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Thaw the puff pastry according to package instructions. Roll out the puff pastry on a lightly floured surface to fit a tart pan or baking sheet. Transfer the rolled pastry to the tart pan or baking sheet, pressing gently to fit. In a mixing bowl, combine the cooked spinach, chopped artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, minced garlic, salt, and pepper. Mix well. Spread the spinach and artichoke mixture evenly over the puff pastry. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly and slightly browned on top. Remove from the oven and let it cool slightly before slicing and serving. Enjoy your savory spinach artichoke tart!

Prep Time: 15 minutes

Cook Time: 25 minutes

This is a classic hamburger recipe that makes a quick and tasty meal. Cheddar cheese that melts on top of juicy beef patties and your favorite toppings.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard.

Instructions: Warm up the grill or pan on the stove to medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to each patty. Grill or cook the patties for four to five minutes on each side, or until they're done the way you like them. Add a slice of cheddar cheese to each patty just before it's done cooking to melt. Put the hamburger buns on the grill and toast them for one minute, or until they get a little brown. Put lettuce, tomato slices, and onion slices on the bottom bun of each burger to make it. Put the cooked patty on top of the cheese that has melted. Spread ketchup and mustard on the top bun, then put it on top of the other ingredients. Hot hamburgers with your favorite sides are what you should serve. Have fun!

Prep Time: 10 minutes

Cook Time: 10 minutes

Tons of colorful veggies are stir-fried with crispy tofu and tossed in a savory-sweet sauce. This is a simple and quick vegan supper that's ideal for hectic workweek evenings.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 2 tablespoons cornstarch. 1 tablespoon sesame oil. 1 bell pepper, sliced. 1 cup broccoli florets. 2 carrots, julienned. 3 cloves garlic, minced. 1 tablespoon ginger, minced. cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 2 teaspoons sriracha optional. 2 green onions, sliced. 2 tablespoons sesame seeds, for garnish. Cooked rice, for serving.

Instructions: Coat cubed tofu by tossing it in cornstarch. In a big skillet, warm up the sesame oil over medium-high heat. Add the tofu and cook for 5 to 7 minutes on each side, or until it is crispy and golden brown. Take out of the skillet and place aside. Add the bell pepper, broccoli, and carrots to the same skillet. Cook for about 5 minutes, or until crisp-tender. Simmer the ginger and garlic for an additional minute. Combine the rice vinegar, sriracha, soy sauce, and maple syrup in a small bowl. Put the tofu back in the skillet, cover the vegetables and tofu with sauce, and toss to coat. Simmer for a further two to three minutes, or until the sauce has slightly thickened and is thoroughly heated. Top with sesame seeds and sliced green onions and serve over cooked rice.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Roasted Summer Vegetable Spring Roll Bowls are a colorful and healthy vegan dish that tastes great and is good for you. A healthy and filling meal is made with roasted vegetables, quinoa, mixed greens, and a tangy Tamarind Sesame Vinaigrette.

Ingredients: 2 cups mixed summer vegetables such as bell peppers, zucchini, cherry tomatoes, and carrots, sliced. 1 tablespoon olive oil. Salt and pepper to taste. 6 spring roll rice paper wrappers. 1 cup cooked quinoa. 1 cup mixed greens. 1/4 cup fresh cilantro leaves. 1/4 cup chopped peanuts. 2 tablespoons sesame seeds. For Tamarind Sesame Vinaigrette:. 2 tablespoons tamarind paste. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon sesame oil. 1 clove garlic, minced. 1 teaspoon grated ginger. Water, as needed to adjust consistency.

Instructions: Turn on the oven and heat it up to 400F 200C. Toss the summer vegetables with olive oil, salt, and pepper in a bowl. Place the vegetables on a baking sheet and roast them for 15 to 20 minutes, or until they are soft and slightly charred. Mix the tamarind paste, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger together in a bowl using a whisk to make the Tamarind Sesame Vinaigrette. If you need to, add water to change the consistency. Take the vegetables out of the oven and let them cool down a bit after they are done roasting. Put some cooked quinoa, mixed greens, and roasted vegetables in each bowl to put them together. Add chopped peanuts, sesame seeds, and fresh cilantro leaves on top. Spread the Tamarind Sesame Vinaigrette on top of the bowls. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

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