Matthieu Forichon

These low carb bacon cheddar biscuits are a savory delight, perfect for a keto-friendly breakfast or snack. Packed with bacon and cheesy goodness, they are sure to satisfy your cravings while keeping your carb intake in check.

Ingredients: 1 cup almond flour. 1/2 cup shredded cheddar cheese. 1/4 cup cooked and crumbled bacon. 1/4 cup sour cream. 1/4 cup unsalted butter, melted. 1 egg. 1 teaspoon baking powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Chopped fresh chives for garnish optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, melted butter, sour cream, crumbled bacon, baking powder, garlic powder, salt, and black pepper should all be combined in a mixing bowl. Blend until thoroughly blended. Drop heaping spoonfuls of the biscuit dough, about 2 inches apart, onto the baking sheet that has been prepared. Bake for 15 to 20 minutes, or until the biscuits are cooked through and golden brown, in a preheated oven. Before serving, take them out of the oven and allow them to cool slightly. If desired, garnish with finely chopped fresh chives. Savor your mouthwatering bacon cheddar biscuits low in carbs!

Prep Time: 10 minutes

Cook Time: 15 minutes

Cuban-style marinated pork, also called Lechon Asado, that is tender and juicy. It is marinated in a mojo sauce that is made with citrus and herbs.

Ingredients: 4-5 pounds pork shoulder bone-in. 1 cup orange juice. 1/2 cup lime juice. 1 cup minced onion. 8 cloves garlic, minced. 1 tablespoon dried oregano. 2 teaspoons ground cumin. 1 tablespoon salt. 1 teaspoon black pepper. 1 cup fresh cilantro, chopped. 1/2 cup extra-virgin olive oil.

Instructions: In a bowl, combine orange juice, lime juice, minced onion, minced garlic, dried oregano, ground cumin, salt, black pepper, chopped cilantro, and extra-virgin olive oil. Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, making sure it's well-coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, turning occasionally. Preheat your oven to 375F 190C. Remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes. Place the pork in a roasting pan and pour some of the marinade over it. Roast the pork in the preheated oven for 2.5 to 3 hours, or until the internal temperature reaches 190F 88C. Baste with marinade every 30 minutes. Once done, let the pork rest for 15-20 minutes before carving. Carve and serve the Cuban Mojo Marinated Pork Lechon Asado with your favorite sides. Enjoy this flavorful and succulent Cuban-inspired dish!

Prep Time: 15 minutes

Cook Time: 180 minutes

These Vegan Bean and Rice Plates are a tasty and healthy meal option that are full of fiber and protein. Different kinds of beans, rice, and fragrant spices come together to make a dish that will fill you up and make you happy. It's great for a quick dinner during the week!

Ingredients: 1 cup cooked brown rice. 1 cup cooked black beans. 1 cup cooked kidney beans. 1 cup cooked chickpeas. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup corn kernels. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 tablespoon olive oil. Fresh cilantro, chopped for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Saut until onion is translucent. Add diced bell pepper and corn kernels. Cook until bell pepper is tender. Stir in cooked brown rice, black beans, kidney beans, and chickpeas. Season with cumin, paprika, chili powder, salt, and pepper. Mix well to combine. Cook for another 5-7 minutes, stirring occasionally, until heated through. Remove from heat and garnish with chopped cilantro before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Quorn and corn stir fry with rice is a flavorful and satisfying vegan dish. It's packed with protein from the Quorn and veggies, making it a nutritious meal for any day of the week.

Ingredients: 200g Quorn pieces. 1 cup corn kernels. 2 cups cooked rice. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: In a large pan, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic and saut until the onions are clear and the garlic smells good. Cook the Quorn pieces until they get a little brown. Put in corn kernels and sliced bell peppers. Cook until the peppers are soft but still crisp. Soy sauce, sesame oil, and cooked rice should all be added and mixed well. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

Slow Cooker Sesame Beef is a savory and flavorful dish perfect for busy days. The tender beef slices soak up the delicious sauce infused with soy, garlic, and ginger, creating a mouthwatering meal that's sure to satisfy.

Ingredients: 1.5 lb beef chuck roast, thinly sliced. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 cloves garlic, minced. 2 tablespoons sesame oil. 1 tablespoon rice vinegar. 1 tablespoon grated ginger. 1 tablespoon cornstarch. 2 tablespoons water. 2 green onions, thinly sliced. 1 tablespoon sesame seeds.

Instructions: Soy sauce, brown sugar, garlic, sesame oil, rice vinegar, and ginger should all be put in a slow cooker. Put the beef slices in the slow cooker and cover them with the sauce mixture. While on high, let the beef cook for 34 hours or on low for 68 hours. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. The sauce will get thicker if you stir it into the slow cooker. Before serving, sprinkle green onions and sesame seeds on top. Put it on top of noodles or rice. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

These Autumn Spice Cake Whoopie Pies are the perfect treat for fall! They are soft and moist with warm spices like cinnamon, nutmeg, ginger, and cloves, making them the ultimate autumn dessert.

Ingredients: 1 cup all-purpose flour. 1/2 cup whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar, packed. 1 large egg. 1/2 cup buttermilk. 1 teaspoon vanilla extract. 1/2 cup unsweetened applesauce.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. All-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt should all be mixed together in a bowl using a whisk. Also, put the softened butter and brown sugar in a different large bowl. Beat them together until they are light and fluffy. Mix well after adding the egg. After that, add the buttermilk, vanilla extract, and plain applesauce and mix them in. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Drop small rounds of dough onto the baking sheet that has been prepared, leaving space between each one. You can use a cookie scoop or a spoon for this. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn 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 down. After the cookies have cooled, put together the whoopie pies by putting a lot of cream cheese frosting between two cookies. Serve these tasty Autumn Spice Cake Whoopie Pies and enjoy them!

Prep Time: 20 minutes

Cook Time: 12 minutes

Let yourself enjoy a cool and sour lemon frozen yogurt. The tart taste of lemons and the smooth texture of Greek yogurt come together in this fro-yo recipe to make a delicious dessert that's great for hot summer days.

Ingredients: 2 cups of Greek yogurt. 1/2 cup of lemon juice. 1/2 cup of honey. Zest of 1 lemon. 1 teaspoon of vanilla extract.

Instructions: In a mixing bowl, combine the Greek yogurt, lemon juice, honey, lemon zest, and vanilla extract. Whisk the mixture until it's smooth and well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes. Once the fro-yo reaches a soft-serve consistency, transfer it to an airtight container and freeze for an additional 2-3 hours to firm up. Serve the tangy lemon fro-yo in bowls or cones, and garnish with additional lemon zest if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

These homemade bubblegum cupcakes are a delightful burst of color and flavor. They are perfect for special occasions or whenever you want to add a spark of creativity to your dessert table. The bubblegum syrup and candies give them a nostalgic twist that both kids and adults will love.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup bubblegum syrup. 1/4 cup bubblegum candies, crushed for garnish. Pink food coloring optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the bubblegum syrup and a few drops of pink food coloring if desired until the batter is evenly colored and well mixed. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, frost them with your favorite bubblegum-flavored frosting you can find recipes online and sprinkle crushed bubblegum candies on top as garnish. Serve and enjoy your homemade bubblegum cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes