Max Seidel

This Beefy Slow Cooker Chili is a hearty and flavorful dish perfect for busy days. Let the slow cooker do the work while you go about your day, and come home to a comforting meal ready to be enjoyed.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 green bell pepper, chopped. 2 cloves garlic, minced. 2 14.5 oz cans diced tomatoes, undrained. 1 15 oz can tomato sauce. 1 15 oz can kidney beans, drained and rinsed. 1 15 oz can black beans, drained and rinsed. 1 4 oz can diced green chilies. 1 cup beef broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1 teaspoon oregano. Salt and pepper to taste.

Instructions: In a skillet, cook ground beef over medium heat until browned. Drain excess fat. Add the cooked beef to a slow cooker along with chopped onion, green bell pepper, minced garlic, diced tomatoes, tomato sauce, kidney beans, black beans, diced green chilies, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir everything together until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve hot, garnished with desired toppings such as shredded cheese, sour cream, chopped cilantro, or diced onions.

Prep Time: 20 minutes

Cook Time: 240 minutes

This Zucchini Pistachio Pesto Pizza is a delightful combination of flavors. The nutty and creamy pistachio pesto pairs perfectly with the tender zucchini slices, while the melted mozzarella and Parmesan cheeses create a gooey, savory topping. A hint of red pepper flakes adds a touch of heat, and fresh basil leaves provide a burst of freshness. It's a unique and delicious pizza you'll want to make again and again.

Ingredients: 1 pizza dough. 1/2 cup pistachio pesto. 2 medium zucchinis, thinly sliced. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon red pepper flakes optional. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Warm your oven up to 475F 245C and put a baking sheet or pizza stone inside to get hot. Use some flour to make a 12-inch circle out of the pizza dough. Spread a thick layer of pistachio pesto over the pizza dough, making sure to leave a small edge for the crust. Spread the zucchini slices out in a single layer on top of the pesto. You can add red pepper flakes, salt, and pepper to taste. Spread the mozzarella and Parmesan cheeses out evenly on top of the zucchini slices. Place the pizza on a pizza stone or baking sheet that has already been heated in the oven. When the crust is golden brown and the cheese is bubbly and a little browned, it's ready to be baked. Take the pizza out of the oven and give it a minute or two to cool down. Add more pistachio pesto and fresh basil leaves as a garnish, if you like. To enjoy the pizza, cut it up and serve it.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in these decadent Vegan Millionaire Bars - Danilicious, featuring layers of nutty almond base, creamy caramel, and rich dark chocolate. A guilt-free treat for any occasion!

Ingredients: 1 cup dates, pitted. 1 cup almonds. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup coconut oil. 1/2 cup dairy-free dark chocolate chips.

Instructions: Dates and almonds should be mixed in a food processor until a sticky dough forms. To make the base, press the mixture into a baking dish that has been lined with parchment paper. Melt the coconut oil, almond butter, and maple syrup in a saucepan over low heat. Mix the ingredients well. Add the mixture on top of the base layer and spread it out evenly. Do this and put it in the freezer for 30 minutes. Use a double boiler or the microwave to melt the dairy-free dark chocolate chips. Spread the chocolate evenly over the caramel layer that has set. Put it back in the freezer for another 30 minutes, or until the chocolate is hard. If it's not frozen yet, take it out and cut it into bars. Have fun!

Prep Time: 20 minutes

Cook Time: 0 minutes

These detox crumble granola bars are packed with wholesome ingredients like oats, nuts, seeds, and dried fruits. They are easy to make, healthy, gluten-free, and vegan, making them a perfect snack for any time of the day.

Ingredients: 2 cups rolled oats. 1/2 cup almond flour. 1/2 cup chopped almonds. 1/4 cup chia seeds. 1/4 cup pumpkin seeds. 1/4 cup dried cranberries. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon cinnamon. Pinch of salt.

Instructions: Set the oven to 350F 175C and heat it up. Rolling oats, chopped almonds, chia seeds, pumpkin seeds, dried cranberries, maple syrup, melted coconut oil, vanilla extract, cinnamon, and a pinch of salt should all be mixed together in a large bowl. Mix everything together until it's sticky and all the ingredients are well mixed. Put parchment paper around the edges of a baking dish and press the mixture into it to make a thick layer. After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown. Take it out of the oven and let it cool all the way down. After it has cooled, use a sharp knife to cut it into bars or squares. Keep in a container that keeps air out for up to a week.

Prep Time: 15 minutes

Cook Time: 25 minutes

A rich and velvety pumpkin soup with a hint of coconut milk and warm spices. Perfect for cozy evenings and fall gatherings.

Ingredients: 1 medium-sized pumpkin, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 1 tsp ground cinnamon. 1/2 tsp nutmeg. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and chopped onions and saut until the onions are clear. Cinnamon, nutmeg, salt, and pepper should all be added before the diced pumpkin. Bring it to a boil. Add the vegetable broth and bring it to a boil. Then lower the heat and let it simmer for 20 minutes, or until the pumpkin is soft. Blend the soup until it's smooth with an immersion blender. Add the coconut milk and stir it in. Let it cook for five more minutes. If you need to, change the seasoning. Add a drizzle of coconut milk and a sprinkle of cinnamon on top of the hot dish to serve. Have fun with your pumpkin soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and wholesome soup perfect for festive celebrations. Packed with colorful vegetables, beans, and aromatic herbs, this soup is a delightful addition to any special occasion.

Ingredients: 1 cup diced carrots. 1 cup chopped onions. 1 cup sliced mushrooms. 2 cloves minced garlic. 1 can 15 oz cannellini beans, drained and rinsed. 6 cups vegetable broth. 1 cup diced tomatoes. 1 cup chopped spinach. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in mushrooms, onions, and carrots. Cook the onions until they become clear. Add the minced garlic and cook for one more minute. Put in the vegetable broth and raise the heat. Put in diced tomatoes, thyme, rosemary, salt, and pepper, along with the cannellini beans. Let the flavors blend for 15 minutes while it simmers. Cook until the spinach wilts after adding the chopped spinach. Make the seasonings taste better. Happy birthday soup! Serve it hot and enjoy it!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Paleo grilled vegetables with lemon butter marinade are a flavorful and healthy side dish that's perfect for summer grilling. The combination of fresh lemon juice, garlic, and herbs adds zesty flavor to the tender grilled veggies. This dish is Paleo-friendly and bursting with vibrant colors and nutrients.

Ingredients: Assorted vegetables such as zucchini, bell peppers, mushrooms, cherry tomatoes. 3 tablespoons ghee or clarified butter, melted. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put the vegetables in a large bowl and cut them up into small pieces. Add the fresh lemon juice, minced garlic, dried oregano and thyme, salt, and pepper to a small bowl. Use a whisk to mix the ingredients together. Toss the vegetables in the lemon butter marinade until they are all covered. You can put the vegetables on skewers or in a grill basket. For 8 to 10 minutes, turning the vegetables every now and then, grill them until they are soft and lightly charred. Take it off the grill and serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

This quick and easy recipe for healthy roasted chicken and veggies is perfect for busy weeknights. It's packed with flavor from garlic, paprika, and thyme, and requires just 15 minutes of cooking time. A nutritious and delicious meal that the whole family will love!

Ingredients: 4 chicken breasts. 2 cups broccoli florets. 2 cups cherry tomatoes. 1 bell pepper, sliced. 1 red onion, sliced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Warm the oven up to 450F 230C. Put chicken breasts on a baking sheet that has parchment paper on it. Add broccoli, cherry tomatoes, bell pepper, and red onion to a large bowl. Add olive oil, minced garlic, paprika, thyme, salt, and pepper. Toss the vegetables until they are all evenly covered. Put the vegetables on the baking sheet around the chicken breasts. Place in an oven that has already been heated and roast for 15 minutes, or until the chicken is fully cooked and the vegetables are soft. Before serving, sprinkle with fresh parsley.

Prep Time: 5 minutes

Cook Time: 15 minutes

Enjoy the sweet taste of maple sugar tuiles with the cool taste of wild mint sorbet. The light crunch of the tuiles goes well with the cool, herbaceous flavors of the sorbet to make a delicious dessert.

Ingredients: 1 cup maple sugar. 1/2 cup all-purpose flour. 1/4 cup unsalted butter, melted. 1/4 cup heavy cream. 1/4 cup fresh wild mint leaves. 1 cup water. 3/4 cup granulated sugar.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put flour, melted butter, heavy cream, and maple sugar in a bowl. Mix until it's smooth. Place small amounts of batter on the baking sheet that has been prepared and spread them out into thin circles. Put it in the oven and bake for 5 to 7 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for one minute. Make the wild mint sorbet while the tuiles cool down. Water, granulated sugar, and wild mint leaves should all be mixed together in a saucepan. Over medium heat, bring to a simmer and stir until the sugar is gone. Take the syrup off the heat and let the mint sit in it for about 10 minutes. After taking out the mint leaves, let the syrup cool all the way down. After the syrup has cooled, use an ice cream maker and follow the directions on the box until it reaches the consistency of sorbet. Put scoops of wild mint sorbet on top of the maple sugar cookies to serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

This PCOS-friendly green smoothie is packed with nutritious ingredients that can help manage PCOS symptoms. It's rich in fiber, antioxidants, and healthy fats, making it a great choice for a balanced breakfast or snack.

Ingredients: 1 cup spinach leaves. 1/2 cup cucumber slices. 1/2 avocado. 1/2 cup frozen berries blueberries, strawberries, or raspberries. 1 tablespoon flaxseed meal. 1 tablespoon chia seeds. 1 cup unsweetened almond milk. 1/2 teaspoon cinnamon. 1 teaspoon honey optional. Ice cubes optional.

Instructions: Put frozen berries, avocado, cucumber slices, and spinach leaves in a blender. Cinnamon, flaxseed meal, and chia seeds should also be added to the blender. For sweetness, you can add a teaspoon of honey if you want to. Mix everything together until it's smooth and creamy. If the smoothie is too thick, you can add more almond milk until it's the right consistency for you. You can add ice cubes to the blender and blend again until smooth if you'd like your smoothie with more cold. In a glass, pour the PCOS Green Smoothie. Add some berries or a slice of cucumber on top, and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

This delicious parfait has the right amount of sour lemon mousse and sweet summer berries. This dessert is easy to make, tastes great, and is light and refreshing.

Ingredients: 1 cup heavy cream. 1 cup Greek yogurt. 1/2 cup powdered sugar. Zest of 2 lemons. 1/4 cup fresh lemon juice. 1 teaspoon vanilla extract. 1 cup mixed fresh berries strawberries, blueberries, raspberries. Mint leaves for garnish.

Instructions: In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, combine Greek yogurt, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth. Gently fold the whipped cream into the yogurt mixture until well combined. Divide the lemon mousse among serving glasses or bowls. Chill in the refrigerator for at least 2 hours to set. Before serving, top each parfait with a generous amount of mixed fresh berries. Garnish with mint leaves. Serve and enjoy your refreshing Lemon Mousse with Fresh Summer Berries parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Beet and Berry Smoothie is not only visually appealing with its vibrant pink color but also packed with antioxidants and vitamins. The earthy sweetness of beets perfectly complements the tartness of the berries, making it a refreshing and healthy treat.

Ingredients: 1 medium beetroot, peeled and chopped. 1 cup mixed berries strawberries, blueberries, raspberries. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Place the chopped beetroot, mixed berries, ripe banana, Greek yogurt, almond milk, and honey if using in a blender. Blend until the mixture is smooth and creamy. If the smoothie is too thick, you can add a few ice cubes and blend again until desired consistency is reached. Taste the smoothie and adjust sweetness by adding more honey if needed. Pour the beet and berry smoothie into glasses and serve immediately. Enjoy your delicious and nutritious beet and berry smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

With the strong flavors of beef, vegetables, and fragrant herbs, this hearty beef stew recipe pairs Lakeview Cellars Serenity Baco Noir 2017 with its fruity, rich notes. The wine gives the dish more depth and complexity, making it a great choice for a cozy evening meal.

Ingredients: 1 bottle Lakeview Cellars Serenity Baco Noir 2017. 2 lbs beef stew meat, cubed. 3 carrots, peeled and sliced. 2 onions, chopped. 3 potatoes, diced. 4 cloves garlic, minced. 4 cups beef broth. 2 tbsp tomato paste. 2 tbsp olive oil. 1 tsp thyme. 1 tsp rosemary. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the beef stew meat and cook it until all sides are browned. Put in the garlic and onions, and cook them until they get soft. Add the rosemary, thyme, and tomato paste and mix well. Add the Lakeview Cellars Serenity Baco Noir 2017, and make sure to scrape up any brown bits on the bottom of the pot. Place the potatoes, carrots, and beef broth in the pot. Bring up the temperature. Turn down the heat, cover, and let the beef simmer for two to three hours, or until it's soft. Add pepper and salt to taste. Serve hot with fresh parsley on top. Have it with a glass of 2017 Serenity Baco Noir from Lakeview Cellars.

Prep Time: 20 minutes

Cook Time: 180 minutes

Enjoy this traditional potato gratin, which is rich and creamy. Thinly sliced potatoes are baked in a rich mixture of heavy cream, garlic, and Gruyere cheese until they are just right.

Ingredients: 4 large potatoes, thinly sliced. 2 cups heavy cream. 2 cloves garlic, minced. 1 cup grated Gruyere cheese. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Warm the oven up to 190C 375F. Put butter in a baking dish. Put a layer of sliced potatoes in the bottom of the dish, making sure they overlap a bit. Add salt and pepper to taste, then sprinkle half of the minced garlic over the potatoes. Add half of the heavy cream to the potatoes. Put half of the grated Gruyere cheese on top of the cream. Add more layers of potatoes, garlic, cream, and cheese each time. Place the dish in the oven and bake for 45 minutes! Take off the foil and bake for another 15 to 20 minutes, until the potatoes are soft and the top is golden brown. Before serving, sprinkle with fresh thyme leaves.

Prep Time: 20 minutes

Cook Time: 60 minutes

This sun-dried tomato pasta with chilli, garlic, and chicken breasts is a flavorful and satisfying dish that comes together quickly. The combination of sun-dried tomatoes, garlic, and chilli adds depth and warmth to the dish, while the chicken breasts provide protein to make it a complete meal.

Ingredients: 250g pasta. 2 chicken breasts, thinly sliced. 4 cloves garlic, minced. 1/4 cup sun-dried tomatoes, chopped. 1 red chilli, finely chopped. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving. Fresh parsley for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped chilli to the skillet, saut for 1-2 minutes until fragrant. Add sliced chicken breasts to the skillet, season with salt and pepper. Cook until chicken is cooked through, about 5-7 minutes. Stir in chopped sun-dried tomatoes and cooked pasta. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Serve hot, garnished with grated Parmesan cheese and fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in the rich and savory flavors of these smokey maple glazed ribs. The combination of sweet maple syrup, tangy soy sauce, and aromatic spices creates a mouthwatering glaze that perfectly complements the tender pork ribs. Ideal for a barbecue feast with friends and family.

Ingredients: 4 lbs pork ribs. 1 cup maple syrup. 1/2 cup soy sauce. 1/4 cup apple cider vinegar. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup brown sugar. 1/4 cup ketchup.

Instructions: Preheat your barbecue to medium-high heat around 350F or 175C. In a small saucepan, combine maple syrup, soy sauce, apple cider vinegar, minced garlic, smoked paprika, onion powder, black pepper, cayenne pepper, brown sugar, and ketchup. Simmer the sauce over medium heat for 10-15 minutes, stirring occasionally, until it thickens slightly. While the sauce is simmering, prepare the ribs by removing the membrane from the back and rubbing them with a bit of salt and pepper. Place the ribs on the preheated barbecue and cook for 30 minutes, turning occasionally to ensure even cooking. Brush the ribs generously with the smoky maple glaze, coating all sides. Continue cooking for an additional 15-20 minutes, basting with the glaze every 5 minutes. Check the internal temperature of the ribs; they are done when it reaches 190F 88C. Remove the ribs from the barbecue, let them rest for a few minutes, then slice and serve with any remaining glaze on the side.

Prep Time: 20 minutes

Cook Time: 50 minutes

Enjoy the strong tastes of Cuba with this hot Cuban pork sandwich. A tasty and filling meal is made by grilling tender pork loin that has been marinated and then layered with Swiss cheese, ham, and dill pickles.

Ingredients: 1 lb pork loin, thinly sliced. 1/4 cup orange juice. 3 cloves garlic, minced. 2 tbsp lime juice. 1 tsp cumin. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 4 sandwich rolls. 1/2 cup mayonnaise. 4 slices Swiss cheese. 4 slices ham. Dill pickles, thinly sliced. Mustard to taste.

Instructions: Put lime juice, cumin, paprika, cayenne pepper, salt, and pepper in a bowl and mix them together. Make sure the pork slices are fully covered when you add them to the marinade. Let it sit for at least 30 minutes. Set a grill or a skillet over medium-high heat to get it hot. The pork slices should be cooked for three to four minutes on each side, or until they are fully cooked. On one side of each sandwich roll, cut it in half and spread mayonnaise. Put the ham, Swiss cheese, cooked pork slices, and dill pickles on the sandwich rolls in a certain order. Feel free to add mustard. Put the lids on the sandwiches and serve right away.

Prep Time: 40 minutes

Cook Time: 10 minutes