Let Noor Shine

Indulge guilt-free with these delicious and healthy chocolate pumpkin brownies, packed with protein and nutrients. Perfect for a post-workout treat or anytime snack!

Ingredients: 1 cup pumpkin puree. 1/2 cup unsweetened applesauce. 1/4 cup honey or maple syrup. 1/4 cup unsweetened cocoa powder. 1/4 cup almond flour. 1/4 cup protein powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup dark chocolate chips optional.

Instructions: Warm the oven up to 175F 350C. Put pumpkin puree, applesauce, and honey or maple syrup in a bowl and mix them together. Protein powder, baking powder, baking soda, salt, and cocoa powder should all be added. Mix everything together well. If you want to, fold in dark chocolate chips. Put the batter into an 8x8-inch baking pan 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 delicious pizza pockets are a perfect snack or meal option for pizza lovers. They are easy to make and can be customized with your favorite pizza toppings.

Ingredients: 1 package of pizza dough. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced pepperoni. 1/4 cup sliced black olives. 1/4 cup diced green bell pepper. 1/4 cup diced red onion. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1 egg for egg wash.

Instructions: Turn on your oven and heat it up to 375F 190C. Get some flour and roll out the pizza dough. Then, cut it into 6 squares that are all the same size. Place a small amount of pizza sauce on each square of dough, leaving some space around the edges. On top of the sauce, put some mozzarella cheese. On top of the cheese, put black olives, green bell pepper, red onion, and pepperoni. The toppings should have dried oregano and garlic powder on top of them. To make a triangle, fold each square of dough in half and press the edges together with a fork. For a golden finish, beat an egg and brush it over the pizza pockets. The pizza pockets should be put on a baking sheet that has parchment paper on it. After the oven is hot, bake them for 15 to 20 minutes, or until they turn golden brown. Let them cool down a bit before you serve them. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the rich flavors of this decadent vegan dessert featuring a luscious chocolate espresso filling atop a crunchy toasted hazelnut crust. Perfect for any occasion, this chilled torte is sure to satisfy your sweet cravings while impressing your guests.

Ingredients: 1 cup toasted hazelnuts. 1 cup pitted dates. 2 cups raw cashews, soaked overnight. 1/2 cup maple syrup. 1/2 cup coconut oil, melted. 1/2 cup cacao powder. 1/4 cup brewed espresso. 1 tsp vanilla extract. Pinch of salt.

Instructions: Pulse the hazelnuts in a food processor until they are very small. Pulse in the dates until a sticky dough forms. Press the hazelnut-date mix into the bottom of a springform pan that has been lined with parchment paper to make the crust. Put in the freezer while you make the filling. Soaked cashews, maple syrup, melted coconut oil, cacao powder, espresso, vanilla extract, and salt should all be put into a blender. Mix until it's creamy and smooth. Place the crust in the springform pan and then pour the chocolate espresso filling on top of it. Use a spatula to make the top smooth. Freeze the torte for at least 4 hours or overnight to set. Let the torte thaw a bit at room temperature for about 10 to 15 minutes before serving. If you want, you can add more toasted hazelnuts as a garnish. Cut it up and serve it cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Salmon Burger with Pickled Peaches and Spicy Lime Mayo is a tasty take on the usual burger. Each bite is an explosion of flavor. The pickled peaches, zesty mayo, and juicy salmon patties all work together to make a great sandwich that is sweet, savory, and spicy. Great for a summer cookout or any time you want a different kind of burger.

Ingredients: 1 lb fresh salmon fillet, skinless, boneless. 1/2 cup breadcrumbs. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 egg. Salt and pepper to taste. 4 burger buns. 1 cup pickled peaches, sliced. 1/2 cup mayonnaise. 1 lime, zest and juice. 2 tsp Sriracha sauce. Lettuce leaves for garnish.

Instructions: Cut the salmon into small pieces and place them in a food processor. Pulse until finely chopped but not pureed. In a bowl, combine the chopped salmon, breadcrumbs, red onion, cilantro, egg, salt, and pepper. Mix well. Form the mixture into 4 burger patties and refrigerate for 30 minutes to firm up. Preheat a grill or skillet over medium-high heat. Cook the salmon patties for about 4-5 minutes per side or until cooked through and lightly browned. While the burgers are cooking, make the spicy lime mayo by mixing mayonnaise, lime zest, lime juice, and Sriracha sauce in a small bowl. Adjust the Sriracha to your desired level of spiciness. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble the burgers by spreading a generous amount of spicy lime mayo on the bottom bun, placing a salmon patty on top, adding pickled peach slices, and garnishing with lettuce leaves. Top with the other half of the bun, and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

This low-carb, tasty bread is great for sandwiches or toast and is good for people on the keto diet.

Ingredients: 1 cup almond flour. cup coconut flour. teaspoon baking powder. teaspoon salt. 4 large eggs. cup melted butter. 2 tablespoons sour cream. 1 tablespoon apple cider vinegar.

Instructions: Start by heating the oven to 350F 175C. Put almond flour, coconut flour, baking powder, and salt in a bowl and mix them together. Add the sour cream, eggs, melted butter, and apple cider vinegar to the food that is already dry. Mix everything together well. Put the batter into a loaf pan that has been greased. Put it in the oven and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Let the bread cool down before cutting it.

Prep Time: 10 minutes

Cook Time: 35 minutes

It's very simple to make crockpot candy chicken, which is both sweet and savory. When brown sugar, soy sauce, and spices are mixed together, they make a tasty sauce that coats tender chicken breasts. This is a great meal for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup brown sugar. 1/2 cup soy sauce. 1/4 cup vinegar. 1 teaspoon garlic powder. 1 teaspoon ground ginger. 1/4 teaspoon crushed red pepper flakes. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds, for garnish optional. Sliced green onions, for garnish optional.

Instructions: In a crock pot, put chicken breasts. Put brown sugar, soy sauce, vinegar, garlic powder, ground ginger, and crushed red pepper flakes in a bowl and mix them together. Mix the sauces together and pour them over the chicken in the crockpot. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the chicken is well done and soft. To make a slurry, mix cornstarch and water in a small bowl. At the end of the cooking time, stir the slurry into the crockpot to make the sauce thicker. Mix the sauce and chicken together, then serve over rice or noodles. If you want, you can add sesame seeds and sliced green onions as a garnish. Have fun!

Prep Time: 10 minutes

Cook Time: 240 minutes

Potato Kugel is a traditional Jewish dish made with eggs, grated potatoes, and onions. It is baked until the outside is crispy and the inside is soft.

Ingredients: 6 potatoes, peeled and grated. 1 onion, grated. 3 eggs, beaten. 1/4 cup vegetable oil. 1/4 cup matzo meal. 1 teaspoon salt. 1/2 teaspoon black pepper.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine grated potatoes, grated onion, beaten eggs, vegetable oil, matzo meal, salt, and black pepper. Mix well. Transfer the mixture to a greased 9x13 inch baking dish. Bake in the preheated oven for 1 hour or until the top is golden brown and crispy. Serve hot, sliced into squares.

Prep Time: 20 minutes

Cook Time: 60 minutes

These Molasses Cookies are soft, chewy, and packed with rich flavors of molasses and warm spices. They are perfect for the holiday season or anytime you crave a delightful treat.

Ingredients: 1 cup 240ml unsalted butter, softened. 1 cup 200g granulated sugar. 1/4 cup 60ml molasses. 1 large egg. 2 cups 250g all-purpose flour. 2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground cloves. 1/4 cup 50g granulated sugar for rolling.

Instructions: Preheat your oven to 375F 190C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and 1 cup of sugar until smooth. Add the molasses and egg to the mixture, and beat until well combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Chill the cookie dough in the refrigerator for about 30 minutes. Take out the chilled dough and shape it into 1-inch balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the sugar-coated dough balls on the prepared baking sheets, leaving some space between each cookie. Bake the cookies in the preheated oven for 8-10 minutes or until they start to crack on the top. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Molasses Cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the ultimate comfort food experience with this Deep Fried Mac and Cheese Burger. Crispy, cheesy, and savory, it's a delightful fusion of two beloved classics - burgers and macaroni and cheese.

Ingredients: 1 pound ground beef. Salt and pepper to taste. 4 hamburger buns. 1 cup macaroni and cheese cooked and chilled. 1 cup all-purpose flour. 2 large eggs beaten. 1 cup breadcrumbs. Vegetable oil for frying. Lettuce leaves. Tomato slices. Sliced red onion. Sliced pickles. Ketchup and mustard for condiments.

Instructions: Add salt and pepper to the ground beef, and then form it into four burger patties. Warm the vegetable oil to 350F 175C in a deep fryer or a large pot. Next, take the chilled macaroni and cheese and form it into four patties that are the same size as theburger patties. Coat each mac and cheese patty with flour, then egg, and finally breadcrumbs, making sure the coating is thick and even. With care, put the mac and cheese patties into the hot oil. Fry for three to four minutes, or until they are golden brown and crispy. Take them out of the oil and let them drain on paper towels. Fry the burger patties in the same oil until they're done the way you like them, which is usually three to four minutes per side for medium-rare. Start by putting a lettuce leaf on the bottom half of each bun. Then add a burger patty, a deep-fried mac and cheese patty, tomato slices, red onion slices, and pickles. Spread mustard and ketchup on the top half of the buns, then put them on top of the burger that has been put together. Serve your Deep Fried Mac and Cheese Burger right away and savor how tasty it is!

Prep Time: 20 minutes

Cook Time: 15 minutes

These savory scones are perfect for a low-carb or keto diet, packed with flavorful ingredients like bacon, sundried tomatoes, and cheddar cheese. They make a delicious breakfast or snack option.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup grated cheddar cheese. 1/4 cup chopped cooked bacon. 2 tablespoons chopped sundried tomatoes. 2 teaspoons baking powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 cup unsalted butter, cold and cubed. 2 large eggs. 1/4 cup heavy cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut flour, cheddar cheese, bacon, sundried tomatoes, baking powder, garlic powder, salt, and baking soda into a large bowl. Using a pastry cutter or fork, cut in the cold cubed butter until the mixture looks like big crumbs. Whisk the eggs and heavy cream together in a different bowl. Add the egg mix to the dry ingredients and mix them together just until they are combined. Spread the dough out on a surface that has been lightly floured. Knead it gently a few times until it comes together. Cut the dough into 8 wedges after rolling it into a circle that's about an inch thick. Put the wedges on the baking sheet that has been prepared. The scones are done when they are golden brown and firm to the touch after 20 to 25 minutes in the oven. Let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Chickpea Pasta Primavera is a quick and healthy meal loaded with colorful vegetables and protein-rich chickpea pasta. It's a perfect dish for busy weeknights when you want something delicious and nutritious on the table in no time.

Ingredients: 8 oz chickpea pasta. 1 cup cherry tomatoes, halved. 1 cup broccoli florets. 1 cup sliced bell peppers. 1/2 cup sliced carrots. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional. Fresh basil leaves for garnish optional.

Instructions: Follow the directions on the package to cook the chickpea pasta until it is al dente. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put broccoli, carrots, bell peppers, and cherry tomatoes in the pan. Add pepper and salt to taste. It will take about 5 to 7 minutes of sauting until the vegetables are soft but still crisp. Put the cooked chickpea pasta in the pan after the vegetables are done cooking. Toss everything together and heat it all through, which should take about two to three minutes. Take it off the heat and, if you want, sprinkle it with grated Parmesan cheese. Add some fresh basil leaves as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Pork and Polenta Bake has rich, comforting flavors that you should enjoy. A hearty and satisfying dish is made with layers of tasty ground pork, fragrant herbs, bright vegetables, creamy polenta, and melted cheese.

Ingredients: 1 lb ground pork. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes, undrained. 1 can 8 oz tomato sauce. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and black pepper to taste. 1 cup quick-cooking polenta. 4 cups water. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Fresh basil for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a large skillet, cook the ground pork over medium heat until browned. Drain excess fat. Add chopped onions, minced garlic, and diced bell pepper to the skillet. Cook until the vegetables are softened. Stir in diced tomatoes, tomato sauce, dried oregano, dried basil, salt, and black pepper. Simmer for 10-15 minutes, allowing the flavors to meld. While the pork mixture is simmering, prepare the polenta. In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the quick-cooking polenta and reduce heat to low. Continue whisking until the polenta thickens. Spread the prepared polenta into the bottom of a greased baking dish. Pour the pork and vegetable mixture over the polenta layer, spreading it evenly. Sprinkle shredded mozzarella and grated Parmesan cheese over the top. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown. Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil if desired. Serve the Pork and Polenta Bake hot and enjoy a comforting and flavorful meal!

Prep Time: 20 minutes

Cook Time: 40 minutes

Enjoy the deliciousness of crispy tofu with this easy vegan recipe! Perfect for adding to stir-fries, salads, or enjoying as a snack.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. 1/2 teaspoon ground ginger. Salt and pepper to taste. 2 tablespoons vegetable oil.

Instructions: Warm the oven up to 425F 220C. Put garlic powder, smoked paprika, ground ginger, salt, and pepper in a bowl and mix them with a whisk. Add the rice vinegar and mix it in. Toss the tofu cubes in cornstarch until they are well covered. Pour the sauce into a bowl. Add the tofu and gently toss it to coat it. Lay the tofu out on a baking sheet that has been lined with parchment paper. Add a little vegetable oil. Tofu should be crispy and golden brown after 20 to 25 minutes of baking, with a flip every five minutes. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Spicy Beef Fajita Burgers are a tasty take on regular burgers. The flavor of this dish is reminiscent of fajitas thanks to the ground beef, onions, bell peppers, and a mix of spices. Add some sliced jalapenos if you like things a little spicy!

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 1/2 cup diced bell peppers red and green. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. 1/4 tsp cayenne pepper adjust to taste. Salt and pepper to taste. 4 hamburger buns. 1 cup shredded cheddar cheese. 1/2 cup sour cream. Sliced jalapenos optional, for extra heat. Fresh cilantro leaves for garnish.

Instructions: In a large mixing bowl, combine the ground beef, diced onions, diced bell peppers, minced garlic, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop grill pan over medium-high heat. Grill the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. While the burgers are cooking, toast the hamburger buns on the grill until they are lightly browned. Assemble the burgers by placing a patty on the bottom half of each bun. Top with shredded cheddar cheese and sliced jalapenos if you want extra heat. Spread sour cream on the top half of each bun and place it on top of the burger. Garnish with fresh cilantro leaves and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

The lime and cilantro in this gluten-free chicken salad give it a lot of fresh flavor. It's great for a snack or light meal that feels good.

Ingredients: 2 cups cooked chicken breast, shredded. 1/4 cup red onion, finely diced. 1/2 cup bell pepper, diced. 1/4 cup cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. 1 clove garlic, minced. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: Shred the chicken and mix it with the red onion, bell pepper, and cilantro in a large bowl. Get a small bowl and mix lime juice, olive oil, garlic, salt, and pepper together with a whisk. Add the dressing to the chicken and toss it around until it's well covered. Put the chicken salad in the fridge for at least 30 minutes so that the flavors can mix. Put the chicken salad on lettuce leaves to serve, and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Avocado Coconut Popsicles are a healthy and delicious treat, perfect for hot summer days. Creamy avocado combined with rich coconut milk creates a luscious texture, while a touch of honey or maple syrup adds just the right amount of sweetness. Plus, they're super easy to make!

Ingredients: 1 ripe avocado, peeled and pitted. 1 cup coconut milk. 1/4 cup honey or maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt. 1/4 cup shredded coconut optional, for garnish.

Instructions: In a blender, combine the avocado, coconut milk, honey or maple syrup, vanilla extract, and salt. Blend until smooth. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into the molds and freeze until solid, about 4-6 hours or overnight. Once frozen, run the popsicle molds under warm water for a few seconds to help release the popsicles. If desired, roll the edges of the popsicles in shredded coconut before serving. Enjoy your creamy and refreshing avocado coconut popsicles!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Layered Holiday Kale Berry Salad is a festive and nutritious addition to your holiday table. It features fresh kale, a medley of mixed berries, crunchy pecans, and the delightful sweetness of pomegranate seeds, all brought together with a tangy balsamic vinaigrette dressing.

Ingredients: 4 cups fresh kale, stems removed and chopped. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup pomegranate seeds. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup candied pecans, chopped. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Put the chopped kale at the bottom of a large salad bowl. Put some mixed berries on top of the kale. Along with the berries, put thin slices of red onion and pomegranate seeds on top. Crumbled feta cheese and candied pecans should be put on top. Spread the balsamic vinaigrette dressing on top of the salad. Add pepper and salt to taste. Just before serving, toss the salad to mix all the flavors.

Prep Time: 15 minutes

Cook Time: 0 minutes