Maxene Magalona

Savor the delectable taste of cheesecake-inspired doughnuts enhanced by the unique combination of sweet and salty salted caramel. These gourmet candies are the ideal way to sate your sweet tooth.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 tsp vanilla extract. 1/2 cup cream cheese, softened. 1/4 cup powdered sugar. 1/4 cup salted caramel sauce. Vegetable oil, for frying.

Instructions: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Turn the dough onto a floured surface and roll it out to about 1/2-inch thickness. Using a doughnut cutter or a round cookie cutter, cut out doughnuts with holes in the center. Re-roll any scraps and cut more doughnuts. Heat vegetable oil in a deep fryer or a large, deep saucepan to 350F 175C. Carefully place the doughnuts into the hot oil and fry for about 2-3 minutes per side, or until they are golden brown and cooked through. Remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil. In a separate bowl, mix together the softened cream cheese and powdered sugar until smooth and creamy. Once the doughnuts have cooled slightly, spread the cream cheese mixture on the tops of the doughnuts. Drizzle each doughnut with salted caramel sauce. Serve the cheesecake doughnuts with salted caramel while they are still warm and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

It's rich and chocolatey, and it tastes great with the sweetness of strawberries in this vegan smoothie. Any time of the day, it's a great treat that won't make you feel bad.

Ingredients: 1 cup frozen strawberries. 1 ripe banana. 2 tablespoons cocoa powder. 1 cup almond milk. 1 tablespoon maple syrup optional.

Instructions: Add frozen strawberries, banana, cocoa powder, almond milk, and maple syrup if using to a blender. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency. Pour into glasses and serve immediately, optionally garnishing with sliced strawberries or a sprinkle of cocoa powder.

Prep Time: 5 minutes

Cook Time: 0 minutes

This healthy chocolate mint smoothie lets you enjoy the rich, chocolaty goodness of cocoa powder with the refreshing taste of mint. It's a guilt-free dessert that will fulfill your sugar craving and supply vital nutrients.

Ingredients: 1 ripe banana. 1 cup unsweetened almond milk. 1 tablespoon cocoa powder. 1/2 teaspoon peppermint extract. 1 tablespoon honey or maple syrup optional, for sweetness. 1 tablespoon chia seeds. 1 cup spinach leaves optional, for added nutrients. Ice cubes optional, for thickness.

Instructions: Peel and slice the ripe banana. In a blender, combine the sliced banana, unsweetened almond milk, cocoa powder, peppermint extract, honey or maple syrup if using, chia seeds, and spinach leaves if using. Blend until smooth and creamy. If you want a thicker smoothie, add some ice cubes and blend again until desired consistency is reached. Taste the smoothie and adjust sweetness or mint flavor if needed. Pour the Healthy Chocolate Mint Smoothie into a glass and serve immediately. Enjoy your delicious and nutritious chocolate mint smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

The soft lobster meat and tangy, refreshing avocado salsa in these lobster tacos with avocado salsa make for a great combination of flavors. Great for a seafood meal that is both light and tasty!

Ingredients: 1 lb cooked lobster meat, chopped. 8 small corn tortillas. 1 avocado, diced. 1 tomato, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 jalapeo, seeded and minced. 2 limes, juiced. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a bowl, combine diced avocado, tomato, red onion, cilantro, jalapeo, and lime juice to make the salsa. Season with salt and pepper to taste. Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side. In another skillet, heat olive oil over medium heat. Add chopped lobster meat and cook for 2-3 minutes until heated through. Assemble tacos by placing a spoonful of lobster meat onto each warm tortilla and topping with avocado salsa. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

These classic vanilla cupcakes are a delightful treat for any occasion. They have a tender crumb and a sweet vanilla flavor that everyone will love.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp pure vanilla extract. 1/2 cup whole milk.

Instructions: Warm the oven up to 350F 175C and put cupcake liners in a muffin tin. Mix flour, baking powder, and salt together in a bowl with a whisk. Mix the butter and sugar in a different bowl until they are light and fluffy. Slowly add the eggs, making sure to mix well after each one. Add vanilla extract and stir. Slowly add the dry ingredients to the wet ones, mixing them in with milk every so often. Start with the dry ingredients and end with the milk. Fill up each cupcake liner about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 18 minutes

These high protein vegan pancakes are not only delicious but also packed with plant-based protein from ingredients like oats, flaxseed, and vegan protein powder. They're perfect for a hearty breakfast or post-workout meal.

Ingredients: 1 ripe banana, mashed. 1 cup rolled oats. 1 cup almond milk. 2 tablespoons ground flaxseed. 2 tablespoons vegan protein powder. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Coconut oil or cooking spray for greasing.

Instructions: In a blender, combine mashed banana, rolled oats, almond milk, ground flaxseed, protein powder, vanilla extract, cinnamon, baking powder, and salt. Blend until smooth batter forms. Let the batter rest for a few minutes to thicken. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter. Serve warm with your favorite toppings such as fresh fruit, maple syrup, or nut butter.

Prep Time: 10 minutes

Cook Time: 15 minutes

Köstliche laktosefreie Pfirsich-Galettes mit Mandelcreme, perfekt für den Sommer!

Ingredients: 200g Mandelmehl. 50g Zucker. 1 Prise Salz. 1 TL Vanilleextrakt. 100g kalte vegane Margarine. 4 reife Pfirsiche, in dnnen Scheiben. 100g gemahlene Mandeln. 50g Ahornsirup. 1 EL Zitronensaft. 1 TL Zimt. 1 EL Maisstrke. Mandelmilch zum Bestreichen.

Instructions: In einer Schssel Mandelmehl, Zucker, Salz und Vanilleextrakt vermischen. Die kalte Margarine in kleine Stcke schneiden und zur Mehlmischung geben. Alles zu einem Teig verkneten, in Frischhaltefolie wickeln und fr 30 Minuten khlen. Den Ofen auf 180C vorheizen. Den Teig auf einer bemehlten Flche dnn ausrollen und in vier gleich groe Kreise schneiden. In einer separaten Schssel gemahlene Mandeln, Ahornsirup, Zitronensaft, Zimt und Maisstrke vermischen. Die Mandelcreme gleichmig auf die Teigkreise verteilen, dabei einen Rand freilassen. Die Pfirsichscheiben fcherartig auf die Mandelcreme legen. Die Rnder der Galettes nach innen klappen. Die Galettes auf ein mit Backpapier ausgelegtes Backblech legen, mit Mandelmilch bestreichen und im vorgeheizten Ofen fr 25-30 Minuten goldbraun backen. Aus dem Ofen nehmen und vor dem Servieren etwas abkhlen lassen.

Prep Time: 45 minutes

Cook Time: 30 minutes

Savor this decadent treat of Paleo hazelnut butter stuffed crepes. These delicious breakfast or dessert crepes are made with roasted hazelnuts, raw cacao, and creamy bananas.

Ingredients: For Crepes:. 3 eggs. 1 ripe banana. 2 tbsp coconut flour. 1 tbsp almond milk. For Hazelnut Butter Filling:. 1 cup roasted hazelnuts. 2 tbsp raw cacao powder. 2 tbsp maple syrup. 1 tbsp coconut oil. 1/2 tsp vanilla extract. Pinch of salt. For Topping:. Fresh berries. Coconut flakes. Extra hazelnut butter.

Instructions: In a blender, combine eggs, banana, coconut flour, and almond milk. Blend until smooth batter forms. Heat a non-stick skillet over medium heat. Pour a small amount of batter onto the skillet and spread it out into a thin crepe. Cook for 2-3 minutes on each side, until lightly golden. Repeat with the remaining batter to make multiple crepes. In a food processor, combine roasted hazelnuts, raw cacao powder, maple syrup, coconut oil, vanilla extract, and salt. Process until smooth hazelnut butter forms. Spread a generous amount of hazelnut butter filling onto each crepe. Fold or roll the crepes. Top the stuffed crepes with fresh berries, coconut flakes, and extra hazelnut butter. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Quinoa Super Salad is a delightful combination of wholesome ingredients, bursting with flavor and nutrients. It's perfect as a light meal or a side dish. The quinoa provides protein and fiber, while the fresh vegetables, herbs, and feta cheese add vibrant colors and a medley of textures. The zesty dressing ties everything together for a truly satisfying experience.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 red bell pepper, chopped. 1/2 red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup toasted pine nuts. Salt and pepper to taste. For the dressing:. 3 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. 1 garlic clove, minced. 1 teaspoon Dijon mustard. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool. In a large salad bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, mint, feta cheese, Kalamata olives, and toasted pine nuts. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to combine. Taste and adjust the seasoning as needed with salt and pepper. Serve the quinoa super salad immediately, or refrigerate it for a few hours to allow the flavors to meld before serving. Enjoy your nutritious and delicious quinoa super salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy these toasted coconut waffles that are gluten-free and come with a delicious maple cream topping. They are crunchy, sweet, and creamy all at the same time.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup shredded coconut toasted. 2 tablespoons granulated sugar. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups buttermilk. 2 large eggs. 1/4 cup unsalted butter melted. 1 teaspoon vanilla extract. For the Maple Cream:. 1/2 cup heavy cream. 2 tablespoons pure maple syrup. 1/2 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the gluten-free flour, toasted shredded coconut, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. 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. Pour the waffle batter onto the preheated waffle iron and cook according to your waffle iron's instructions until golden brown and crisp. While the waffles are cooking, make the maple cream by whipping together the heavy cream, maple syrup, and vanilla extract until soft peaks form. Serve the gluten-free coconut waffles with a dollop of maple cream on top. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A vegan twist on the traditional Mexican Capirotada, this bread pudding is made without eggs or dairy but still carries the delicious flavors of cinnamon, nutmeg, raisins, and walnuts.

Ingredients: 8 slices of day-old bread, cubed. 1 cup almond milk. 1/2 cup brown sugar. 1/4 cup maple syrup. 1/4 cup vegan butter, melted. 1/2 cup raisins. 1/4 cup chopped walnuts. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt.

Instructions: Start by heating the oven to 350F 175C. Put almond milk, brown sugar, maple syrup, melted vegan butter, cinnamon, nutmeg, and salt in a large bowl. Mix everything together well. Put the chopped walnuts, raisins, and cubed bread into the bowl with the wet ingredients. Mix the bread cubes until they are covered all over. Put the mixture in a baking dish that has been greased. Put foil over the baking dish and bake for 30 minutes. Take off the foil and bake for another 10 to 15 minutes, or until the top is crispy and golden brown. Let it cool down a bit before you serve it. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 45 minutes

These Cherry Crumb Cake Muffins are a delightful treat that combines the goodness of cherries with a sweet crumbly topping. Perfect for breakfast or as a snack!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 1/2 cup milk. 1 tsp vanilla extract. 1 egg. 1 1/2 cups fresh or frozen cherries, pitted and chopped. 1/4 cup brown sugar. 1/4 cup all-purpose flour. 2 tbsp unsalted butter, cold.

Instructions: Preheat your oven to 375F 190C and line a muffin tin with paper liners. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the melted butter, milk, vanilla extract, and egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped cherries. Divide the muffin batter evenly among the muffin cups. In a small bowl, prepare the crumb topping by mixing brown sugar, flour, and cold butter until crumbly. Sprinkle this mixture evenly over the muffins. 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 pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cherry Crumb Cake Muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

A delicious and nutritious vegan burrito bowl filled with quinoa, black beans, corn, avocado, and flavorful spices. Perfect for a quick and satisfying meal!

Ingredients: 1 cup cooked quinoa. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1 avocado, sliced. 1/2 cup chopped red onion. 1/4 cup chopped fresh cilantro. 1 lime, juiced. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper, to taste.

Instructions: Cook the quinoa and put it in a bowl. Add the black beans, corn, diced tomatoes, red onion, and cilantro. To make the dressing, mix lime juice, cumin, chili powder, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa and toss it all together. Put the mix into bowls for serving and top with sliced avocado. Possible: Put extra lime wedges and salsa on the side to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Making stove top chili bread boats is a fun and tasty way to eat chili. The bread is both a bowl and a tasty side dish for the hearty chili filling. This meal fills you up and is great for cozy nights in or casual get-togethers with family and friends.

Ingredients: 4 small bread loaves such as French bread or Italian bread. 1 lb ground beef. 1 small onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 can 15 oz kidney beans, drained and rinsed. 2 tbsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. Shredded cheddar cheese, for topping. Chopped green onions, for garnish. Sour cream, for serving optional.

Instructions: Set your stove on medium heat. To make "boats," cut off the tops of the loaves of bread and hollow them out. Put away. Warm up the ground beef in a big pan over medium-low heat until it turns brown. Get rid of extra fat. Dice the onion, bell pepper, and garlic and put them in the pan with the ground beef. Cook the vegetables until they get soft. The kidney beans, chili powder, cumin, paprika, salt, and pepper should all be mixed in now. Simmer for about 10 minutes, stirring every now and then. In the meantime, put the bread boats that have been hollowed out on a baking sheet and toast them in a hot oven for about 5 minutes, or until they are just barely crispy. When the chili is ready, put it in the bread boats that have been toasted. Shred cheddar cheese and chop green onions and put them on top of each boat. Serve right away, with a dollop of sour cream on top if you want.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Crispy Sour Cream & Onion Chicken is a delightful twist on a classic favorite. The combination of tangy sour cream and savory onion soup mix creates a flavorful coating that perfectly complements the juicy chicken. Baked to crispy perfection, it's a simple yet satisfying dish that's sure to please the whole family.

Ingredients: 4 chicken breasts. 1 cup sour cream. 1 packet dry onion soup mix. 1 cup breadcrumbs. 1/2 cup grated parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Cooking spray.

Instructions: Warm the oven up to 190C 375F. Sour cream and dry onion soup mix should be mixed together in a bowl. Put breadcrumbs, Parmesan cheese, chopped parsley, salt, and pepper in a different bowl. First, coat each chicken breast with the sour cream mixture. Then, cover it with the breadcrumb mixture and press it down gently to stick. Put chicken breasts on a baking sheet that has been sprayed with cooking spray and lined with foil. Use cooking spray on top of the chicken breasts. When the chicken is done, the coating should be crispy and golden brown. Bake for 25 to 30 minutes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

The Fauxmartha's Whole Wheat Waffles are a healthy and tasty way to start the day. They're hearty and tasty, and made with whole wheat flour and buttermilk, so they're great for a lazy weekend morning.

Ingredients: 1 3/4 cups whole wheat flour. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 tbsp sugar. 2 large eggs. 1 3/4 cups buttermilk. 1/2 cup unsalted butter, melted. 1 tsp vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and sugar. In another bowl, beat the eggs and then add the buttermilk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter can have some lumps. Lightly grease the waffle iron with cooking spray or additional melted butter. Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp. Serve the waffles warm with your favorite toppings, such as maple syrup, fresh berries, or whipped cream. Enjoy your homemade Whole Wheat Waffles!

Prep Time: 15 minutes

Cook Time: 15 minutes

Creamy and delicious vegan alfredo pasta made with a luscious avocado-based sauce. It's a healthy and flavorful twist on the classic dish.

Ingredients: 2 ripe avocados. 1/2 cup fresh basil leaves. 3 cloves garlic, minced. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. 1/4 cup olive oil. Salt and pepper to taste. 12 ounces fettuccine pasta, cooked according to package instructions. 1 cup cherry tomatoes, halved. 1/4 cup chopped parsley, for garnish.

Instructions: Put the nutritional yeast, lemon juice, olive oil, salt, and pepper in a food processor and add the avocados. Mix until it's creamy and smooth. Toss the cooked fettuccine with the avocado alfredo sauce in a large bowl until it is well covered. The cherry tomatoes should be added slowly. Serve with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 10 minutes