Max Seidel

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

Indulge in the rich, smoky flavors of Traeger-smoked prime rib. This slow and low method ensures a perfectly cooked roast with a beautiful crust on the outside and tender, juicy meat on the inside.

Ingredients: 1 prime rib roast bone-in or boneless. 2 tablespoons olive oil. 3 tablespoons kosher salt. 2 tablespoons black pepper. 2 tablespoons garlic powder. 2 tablespoons onion powder. 2 tablespoons smoked paprika. Wood pellets hickory or oak.

Instructions: Preheat Traeger wood pellet smoker to 225F 107C. Rub the prime rib with olive oil, ensuring an even coating. In a bowl, mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to create the seasoning blend. Generously coat the prime rib with the seasoning blend, covering all sides. Place the prime rib on the Traeger grill grates, bone-side down, and insert a meat probe into the thickest part of the roast. Smoke the prime rib until it reaches your desired internal temperature 135F or 57C for medium-rare. This will typically take 3-4 hours, but cooking times may vary based on the size of the roast and your smoker's temperature. Once done, remove the prime rib from the smoker and let it rest for 20-30 minutes before slicing. Slice and serve the Traeger smoked prime rib, enjoying the smoky flavor and juicy tenderness.

Prep Time: 15 minutes

Cook Time: 240 minutes

Enjoy the sweet taste of baked pears with a hint of cinnamon and maple syrup. Having this gluten-free dessert is an easy and healthy way to get your sweet tooth met.

Ingredients: 4 ripe pears, halved and cored. 1/4 cup pure maple syrup. 1/4 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract. 1/4 cup chopped nuts optional, for garnish.

Instructions: Start by heating the oven to 350F 175C. Put the pear halves in a baking dish with the cut side facing up. Put the ground cinnamon, maple syrup, and vanilla extract in a small bowl and mix them together. Pour the maple syrup mixture over the pears, making sure that each half of the pear is covered. Bake the pears for 30 to 35 minutes, or until they are soft when a fork is stuck in them. Cover the baking dish with foil. If you want to add extra crunch and flavor, you can take off the foil and sprinkle chopped nuts over the pears in the last 5 minutes of baking. Take them out of the oven when they're done and let them cool a bit before serving. As a sweet sauce, pour any syrup that is still in the baking dish over the pears. Enjoy while still warm!

Prep Time: 10 minutes

Cook Time: 35 minutes

When you grill pineapple, it makes the burger sweet, and the spicy mayo makes it creamy. The burger patty makes it savory, and the sriracha sauce gives it a little kick. All of the flavors come together in one bite!

Ingredients: 1 lb ground beef. 1/4 cup mayonnaise. 2 tablespoons sriracha sauce. 4 slices cheddar cheese. 4 hamburger buns. 4 tablespoons caramelized onions. 4 pineapple rings. 4 lettuce leaves. 4 slices bacon. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to each patty. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, cover the grill and put a slice of cheddar cheese on top of each patty. This will melt the cheese. Get the pineapple rings and bacon ready to grill while the burgers are cooking. Cook them until the pineapple rings are caramelized and the bacon is crispy. Take a small bowl and mix the mayonnaise and sriracha sauce together well. This will make the spicy mayo. Spread a lot of spicy mayo on the bottom half of each hamburger bun before putting the burgers together. Put a lettuce leaf on top of the mayo, then a burger patty covered in cheddar. Put a tablespoon of caramelized onions on top of the patty. Then put a pineapple ring that has been grilled and a slice of crispy bacon on top of that. The last step is to put the other half of the hamburger bun on top of each burger. Enjoy your hot, sweet and savory, creamy and spicy burgers!

Prep Time: 20 minutes

Cook Time: 15 minutes

Create your own delicious Krembo-inspired marshmallows at home with this easy recipe. These fluffy marshmallows are paired with a chocolate-covered cookie base, making them a delightful treat for any occasion.

Ingredients: 1 cup granulated sugar. 1/2 cup water. 3 tablespoons kosher gelatin. 1/2 cup cold water. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup cornstarch. 1/4 cup powdered sugar. 12-16 chocolate-covered cookies or wafers. 12-16 chocolate chips or chunks for dipping. 12-16 wooden sticks or skewers.

Instructions: In a small bowl, mix the gelatin with 1/2 cup of cold water. Let it sit and bloom for about 10 minutes. In a saucepan, combine granulated sugar and 1/2 cup of water. Heat over medium-high heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it boil until it reaches 240F 115C on a candy thermometer. While the sugar syrup is heating, gently grease a baking sheet or line it with parchment paper. Mix the cornstarch and powdered sugar in a separate bowl. Once the sugar syrup reaches 240F 115C, remove it from heat. Carefully pour it into the gelatin mixture, whisking continuously until well combined. Add vanilla extract and salt to the mixture, continuing to whisk until it becomes fluffy and white, like marshmallow fluff. Pour the marshmallow mixture onto the prepared baking sheet, spreading it evenly with a spatula. Allow it to set for about 4-6 hours, or overnight. Once the marshmallow has set, sprinkle a clean surface with the cornstarch and powdered sugar mixture. Turn the marshmallow out onto the surface and cut it into squares using a sharp knife or cookie cutter. Melt the chocolate chips or chunks in the microwave or over a double boiler. Dip each marshmallow square in the melted chocolate, allowing excess chocolate to drip off. Place a chocolate-covered cookie or wafer on the bottom of each marshmallow square and insert a wooden stick or skewer into the center. Let the chocolate set, and your homemade Krembo marshmallows are ready to enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

These watercolor lemonade and limeade popsicles are a refreshing and vibrant treat, perfect for hot summer days. The combination of sweet lemonade and tangy limeade creates a delightful flavor that's sure to please anyone.

Ingredients: 1 cup lemonade. 1 cup limeade. 1/4 cup sugar. 1/2 cup water. 1 tablespoon lemon zest. 1 tablespoon lime zest.

Instructions: In a small saucepan, combine water and sugar. Heat over medium heat until the sugar is dissolved, stirring occasionally. Remove from heat and let it cool completely. In a mixing bowl, combine lemonade, limeade, and cooled sugar syrup. Stir in lemon zest and lime zest. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze until solid, preferably overnight. Once frozen, remove the popsicles from the molds and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Slow Cooker Pork Medley shows how versatile pork can be. Pork shoulder, bright vegetables, and tasty herbs that are slow-cooked until they are just right.

Ingredients: 2 lbs pork shoulder, cubed. 1 cup baby carrots, sliced. 1 onion, diced. 3 potatoes, peeled and chopped. 2 cloves garlic, minced. 1 cup chicken broth. 1/4 cup soy sauce. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put the pork shoulder, baby carrots, diced onion, chopped potatoes, and minced garlic in the slow cooker. Soy sauce, tomato paste, dried thyme, paprika, salt, and pepper should all be mixed together in a bowl with a whisk. The sauce should be poured over the slow-cooked pork and vegetables. Toss to cover everything. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the vegetables are soft and the pork is juicy. Put the slow cooker pork medley in bowls and top them with fresh parsley. This Slow Cooker Pork Medley is hearty and tastes great.

Prep Time: 20 minutes

Cook Time: 6 minutes

Indulge in a warm and comforting cafe latte while immersing yourself in a good book. The perfect companions for a peaceful photography session inside your favorite cafe.

Ingredients: 1 shot of espresso. Steamed milk. Whipped cream. Cocoa powder for garnish. Your favorite book.

Instructions: Brew a shot of espresso using your espresso machine. Steam the milk until it's frothy and hot. Pour the espresso into a coffee mug. Gently pour the steamed milk over the espresso, holding back the foam with a spoon. Top with a dollop of whipped cream. Sprinkle cocoa powder on top for a delightful garnish. Grab your favorite book, find a cozy corner in the cafe, and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

A delightful fusion of crispy fried fish and vibrant strawberry mango salsa, these fish tacos are a perfect blend of flavors and textures. They are sure to satisfy your craving for a fresh and tasty meal.

Ingredients: 1 lb white fish fillets e.g., cod or tilapia. 1 cup all-purpose flour. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup buttermilk. 1 cup breadcrumbs. 1 cup vegetable oil for frying. 8 small corn tortillas. 1 cup shredded cabbage. 1 cup fresh strawberries, diced. 1 cup fresh mango, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. 2 tbsp honey. 1 jalapeo pepper, seeded and minced. Salt and pepper to taste.

Instructions: Put flour, chili powder, cumin, paprika, salt, and pepper in a bowl and mix them together. Put the buttermilk in a different bowl. Make sure the fish fillets are well covered by dipping them in the flour mixture, then the buttermilk, and finally the breadcrumbs. In a pan, heat vegetable oil over medium-high heat. Fish fillets should be fried for three to four minutes on each side, or until they are golden brown and fully cooked. Put paper towels down to dry. The salsa is made by putting together strawberries, mango, red onion, cilantro, lime juice, honey, and jalapeo pepper in a different bowl. Add pepper and salt to taste. You can warm corn tortillas in a dry pan or the microwave for 20 seconds per tortilla. To make tacos, put some shredded cabbage on each tortilla, then add a fish fillet and a lot of strawberry mango salsa on top of each one. Serve your Fish Tacos with Strawberry Mango Salsa right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Bacon Chicken Veggie Rigatoni combines savory bacon, tender chicken, and a variety of colorful vegetables with al dente rigatoni pasta, creating a flavorful and satisfying meal.

Ingredients: 8 slices bacon, chopped. 2 boneless, skinless chicken breasts, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, chopped. 1 zucchini, diced. 1 cup cherry tomatoes, halved. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 12 ounces rigatoni pasta. 1/2 cup grated Parmesan cheese.

Instructions: Cook bacon in a big pan until it gets crispy. Take the bacon out of the pan and set it aside. Leave the bacon fat in the pan. Put chicken dices in the pan and cook them until they are browned and done. Put the onion and garlic in the pan and cook them until they get soft. Add the zucchini, cherry tomatoes, and bell pepper and mix them in. Make sure the vegetables are soft. Add salt, pepper, oregano, and basil to taste. In the meantime, cook the rigatoni until it is al dente according to the directions on the package. Remove the water and set it aside. Put the cooked rigatoni in the pan with the vegetables and chicken. Sprinkle to mix. Put cooked bacon and Parmesan cheese on top of the pasta mix. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes