MARIA BLA

Enjoy the tastes of summer with these gluten-free mini galettes. They are baked to perfection and filled with sweet strawberries and sour rhubarb. Individual galettes like these are simple, gluten-free desserts that are easy to make.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/4 cup almond flour. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/4 cup cold water. 1 tablespoon apple cider vinegar. 2 cups sliced strawberries. 1 1/2 cups diced rhubarb. 1/4 cup honey. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash. 1 tablespoon turbinado sugar for sprinkling.

Instructions: Together with salt, mix gluten-free all-purpose flour in a large bowl. When you add the cold cubed butter to the flour mixture, use a pastry cutter or your fingers to cut it in until it looks like big crumbs. In a different bowl, mix cold water and apple cider vinegar. Mix the water and vinegar together slowly and add it to the flour mixture while stirring. Do this until the dough comes together. Put the dough in the fridge for at least 30 minutes after making a disc out of it. Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Put diced rhubarb, sliced strawberries, honey, cornstarch, and vanilla extract in a mixing bowl. Toss the fruit around until it is covered all over. Split the chilled dough into six equal pieces. On a lightly floured surface, roll out each piece into a small circle. Put some of the fruit mixture in the middle of each circle of dough, leaving some space around the edges. To make a rustic galette shape, fold the dough's edges over the filling and pleat them as needed. Spread turbinado sugar on top of the dough and brush the edges with a beaten egg. Place the mini galettes on the baking sheet that has been prepared. If you want the crust to be golden brown and the filling to bubble, bake it for 25 to 30 minutes. Let the galettes cool down a bit before you serve them. Have fun!

These Cranberry Walnut Chocolate Chip Cookies are a delightful combination of sweet and nutty flavors, with a burst of tartness from the dried cranberries. Perfect for satisfying your chocolate cookie cravings!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup dried cranberries. 1 cup chopped walnuts. 1 1/2 cups chocolate chips.

Instructions: Set your oven to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on your baking sheets. Beat the softened butter, brown sugar, and granulated sugar in a big bowl until fluffy and light. One egg at a time, beat in, and then mix in the vanilla extract. Mix the salt, baking soda, and flour in a different bowl. This dry mixture should be added to the wet mixture gradually and mixed thoroughly. Mix the chocolate chips, chopped walnuts, and dried cranberries into the cookie dough. Leaving space between each cookie, drop rounded tablespoons of dough onto the baking sheets that have been prepared. Bake for approximately 10 to 12 minutes, or until the edges turn golden brown, in a preheated oven. Take out of the oven and allow the cookies to cool down on the baking sheets for a few minutes, then move them to wire racks to finish cooling. Savor your Chocolate Chip Cookies with Cranberries and Walnuts!

It's easy to make this tasty and spicy buffalo chicken soup in a slow cooker. Great for a night in or a day at the games!

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 4 cups chicken broth. 1 cup buffalo wing sauce. 1 cup diced celery. 1 cup diced carrots. 1 cup diced onion. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried parsley. 1/2 teaspoon celery salt. 1/2 teaspoon black pepper. 1/2 cup ranch dressing. 8 oz cream cheese, softened and cubed.

Instructions: Put chicken breasts in the crock pot. Chicken broth, buffalo wing sauce, onion, garlic, oregano, parsley, celery salt, black pepper, and celery should all be added. On low heat, cover and cook for 6 to 8 hours, or until chicken is soft. Take the chicken out of the slow cooker, shred it, and then put it back in. Add the ranch dressing and cream cheese and mix them in well. Put the lid back on and cook for another 30 minutes, or until the soup is hot and the cream cheese is melted. Serve it hot and enjoy the heat!

Peanut Butter Pretzel Chocolate Chip Cookie Bites combine rich peanut butter and chocolate flavors with a salty pretzel crunch. They're ideal for satisfying your sweet and salty cravings in bite-sized form.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup crushed pretzels. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the peanut butter, white sugar, and brown sugar in a bowl and mix them together. Mix until it's nice and smooth. Mix the egg and vanilla extract into the peanut butter mixture until everything is well mixed together. The chocolate chips and crushed pretzels should be carefully mixed in. Drop small amounts of dough onto the baking sheet that has been prepared using a small cookie scoop or spoon. Using a fork, gently press down on each piece of dough to make a crisscross pattern. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. 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. As a snack or dessert, these Peanut Butter Pretzel Chocolate Chip Cookie Bites are a treat!

Prep Time: 15 minutes

Cook Time: 10-12

Green Herb Couscous is a simple and healthy spring meal that bursts with fresh flavors and vibrant colors. The combination of couscous and an abundance of green herbs makes it a perfect dish for the season.

Ingredients: 1 cup couscous. 1 1/4 cups vegetable broth. 1 cup fresh spinach, chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup green onions, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Bring the vegetable broth to a boil in a medium-sized saucepan. Add the couscous, mix it in, put a lid on top, and take it off the heat. It needs five minutes to soak up the liquid. Use a fork to fluff up the couscous and separate the grains. Put the cooked couscous, chopped spinach, parsley, mint leaves, and green onions in a large bowl. Add the olive oil and lemon juice to a different small bowl and mix them together using a whisk. Add this dressing to the couscous and mix it in. Add pepper and salt to taste. Add everything to the bowl and mix it well. You can eat the Green Herb Couscous as a spring meal or side dish.

These mint chocolate cookies don't have any gluten and are a great treat for any event. They're good for vegans, taste great with chocolate, and have a nice minty touch. Great for satisfying your sweet tooth without having to worry about gluten or animal products.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/4 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C. In a bowl, combine almond flour, cocoa powder, baking soda, and salt. Add maple syrup, melted coconut oil, vanilla extract, and peppermint extract to the dry ingredients. Mix until well combined. Fold in dairy-free chocolate chips. Using a cookie scoop, portion dough onto a baking sheet lined with parchment paper. Flatten each dough ball slightly with the back of a spoon. Bake for 10-12 minutes until edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This recipe for crunchy, tasty granola is great for people on the keto diet who need something without nuts or gluten. This granola is low in carbs and good for people who are watching how much sugar they eat because it is sweetened with sugar-free honey substitute and sweeteners that are good for people on the keto diet.

Ingredients: 2 cups unsweetened shredded coconut. 1 cup pumpkin seeds. 1 cup sunflower seeds. 1/2 cup coconut oil, melted. 1/3 cup keto-friendly sweetener such as erythritol or monk fruit. 1/4 cup sugar-free honey substitute. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. Pinch of salt.

Instructions: Preheat your oven to 300F 150C. In a large mixing bowl, combine shredded coconut, pumpkin seeds, and sunflower seeds. In a separate bowl, mix melted coconut oil, keto sweetener, sugar-free honey substitute, vanilla extract, cinnamon, and salt until well combined. Pour the wet mixture over the dry ingredients and stir until evenly coated. Spread the mixture onto a baking sheet lined with parchment paper. Bake for 25-30 minutes, stirring halfway through, until golden brown and crisp. Remove from the oven and let cool completely before breaking into clusters. Store in an airtight container at room temperature for up to two weeks.

Make your own boozy cherries jam to add some flair to your cocktails. This flavorful and adaptable jam is made with fresh cherries, bourbon whiskey, and a touch of lemon juice. It can be used as a sweet spread or in a variety of cocktails.

Ingredients: 1 pound fresh cherries, pitted and halved. 1 cup granulated sugar. 1/4 cup bourbon whiskey. 1/4 cup water. 1 tablespoon lemon juice.

Instructions: In a saucepan, combine the cherries, sugar, bourbon, water, and lemon juice. Stir the mixture over medium heat until the sugar has dissolved. Bring the mixture to a simmer and let it cook for 20-25 minutes, or until the cherries have softened and the liquid has thickened to a jam-like consistency. Remove the jam from heat and let it cool for a few minutes. Transfer the jam to sterilized jars and seal them tightly. Allow the jam to cool to room temperature before refrigerating. Use this boozy cherry jam as a delicious cocktail garnish or spread it on toast for a delightful treat.

With cauliflower instead of pasta, you can enjoy the flavors of traditional puttanesca sauce in a keto way. This dish is a satisfying low-carb choice because it is full of savory tastes and textures.

Ingredients: 1 medium cauliflower, cut into florets. 2 tbsp olive oil. 3 cloves garlic, minced. 1/4 cup sliced black olives. 2 tbsp capers. 1 can 14 oz diced tomatoes. 1/2 tsp red pepper flakes. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss cauliflower florets with olive oil, minced garlic, black olives, capers, diced tomatoes, red pepper flakes, salt, and pepper. Spread cauliflower mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until cauliflower is tender and slightly caramelized. Remove from oven and garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Tofu's creamy texture is combined with the bright tastes of bell pepper, cilantro, and curry in this light salad. This dish is simple to prepare and doesn't need to be cooked, making it ideal for a quick but filling dinner.

Ingredients: 1 block tofu, cubed. 1 bell pepper, thinly sliced. 1 small cucumber, diced. 1 small red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon curry powder. Salt and pepper to taste. Optional toppings: chopped peanuts, sesame seeds.

Instructions: Tofu, bell pepper, cucumber, red onion, and cilantro should all be combined in a big bowl. Mix the olive oil, lemon juice, curry powder, salt, and pepper in a small bowl. Drizzle the tofu mixture with the dressing, then gently toss to coat. If desired, top with chopped peanuts and sesame seeds and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy this rich Cinnamon Vegan Hot Chocolate as a cozy and comforting treat. It's a great way to warm up on cold days because it's made with rich cocoa, fragrant cinnamon, and maple syrup for sweetness. Plus, it tastes great and doesn't have any dairy.

Ingredients: 4 cups unsweetened almond milk. 1/3 cup cocoa powder. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp ground cinnamon. Pinch of salt. Vegan whipped cream optional. Ground cinnamon for garnish.

Instructions: In a saucepan, whisk together almond milk, cocoa powder, maple syrup, vanilla extract, ground cinnamon, and a pinch of salt. Place the saucepan over medium heat and bring the mixture to a simmer while stirring occasionally. Once the hot chocolate is heated through and well combined, remove it from the heat. Pour the hot chocolate into mugs. Top with vegan whipped cream if desired and sprinkle with ground cinnamon for garnish. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

These vegan garlic knots are a tasty take on a traditional appetizer. They're soft and tasty, and you can eat them by themselves or dip them in marinara sauce.

Ingredients: 1 lb pizza dough. 1/4 cup olive oil. 3 cloves garlic, minced. 2 tbsp nutritional yeast. 1 tbsp dried parsley. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup vegan butter, melted.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cut the pizza dough into 12 equal pieces, and then roll each piece into a rope. Put each rope on a baking sheet that has been lined with parchment paper and tie it in a knot. Olive oil, nutritional yeast, dried parsley, salt, and black pepper should all be mixed together in a small bowl. Be sure to cover all of the knots with the garlic mixture when you brush it on. After the oven is hot, bake for 15 to 20 minutes, or until golden brown. After taking it out of the oven, brush it with melted vegan butter.

Prep Time: 15 minutes

Cook Time: 20 minutes

The sweet strawberries, sour rhubarb, and hearty oats in these muffins make them a real treat. This is a great snack or breakfast food.

Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup milk. 1 egg. 1 tsp vanilla extract. 1 cup fresh strawberries, diced. 1/2 cup rhubarb, diced.

Instructions: Preheat your oven to 350F 175C. Grease a muffin tin or line it with paper liners. In a bowl, combine rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, and salt. In another bowl, whisk together melted butter, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced strawberries and rhubarb. Scoop the muffin 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 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Strawberry Oatmeal Muffins with Rhubarb!

Prep Time: 15 minutes

Cook Time: 20 minutes

A hearty and tasty beef stew that was cooked just right in a pressure cooker. When you mix red wine, herbs, and vegetables together, you get a tasty dish that's great for a comforting meal.

Ingredients: 2 lbs beef stew meat, cubed. 1 cup carrots, sliced. 1 cup potatoes, diced. 1 cup onions, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1/2 cup red wine. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons all-purpose flour.

Instructions: Put beef cubes in a bowl and coat them with flour. Turn on saut mode on the pressure cooker and heat the olive oil. On all sides, brown the beef cubes. Put in the garlic and onions, and cook them until they get soft. Add thyme, rosemary, salt, and pepper, along with the tomato paste. Add red wine and scrape the bottom to get rid of the glaze. Put in the potatoes, carrots, and beef broth. Put the lid back on top, and cook for 30 minutes on high pressure. Let the pressure drop naturally for 10 minutes, and then quickly let it go. If necessary, change the seasoning. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 40 minutes

This black sesame ice cream is creamy and nutty, and it's a new take on a classic dessert. A delicious frozen treat is made with the toasty taste of black sesame seeds and the richness of cream.

Ingredients: 1 cup black sesame seeds. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks.

Instructions: Toast the black sesame seeds in a dry skillet over medium heat until fragrant, about 5 minutes. Let cool. In a blender or food processor, grind the toasted sesame seeds until they form a fine powder. In a saucepan, combine the ground sesame seeds, heavy cream, and milk. Heat over medium heat until it begins to simmer, then remove from heat. In a separate bowl, whisk together the sugar and egg yolks until pale and thick. Slowly pour the hot sesame mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil. Strain the mixture through a fine mesh sieve into a clean bowl to remove any lumps. Cover and refrigerate until completely chilled, preferably overnight. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

A zesty and flavorful gluten-free side dish made with fresh cilantro and lime juice.

Ingredients: 2 cups cooked white rice. 1/4 cup chopped fresh cilantro. 2 tablespoons lime juice. 1 teaspoon lime zest. Salt to taste.

Instructions: Put cooked white rice, chopped cilantro, lime juice, and lime zest in a large bowl. Mix the ingredients together well until they are spread out evenly. Taste and add salt, then mix again. As a side dish or as a base for your favorite Mexican dish, serve hot.

Prep Time: 5 minutes

Cook Time: 15 minutes