Mayui Yukisaki

Enjoy this tasty and healthy peanut butter protein smoothie that doesn't have any extra sugar added. It's a great treat for any time of the day because it's full of protein, healthy fats, and fiber.

Ingredients: 1 cup unsweetened almond milk. 1 scoop vanilla protein powder. 2 tbsp natural peanut butter. 1/2 medium avocado. 1/2 tsp vanilla extract. 1 cup ice cubes.

Instructions: Unsweetened almond milk, vanilla protein powder, natural peanut butter, avocado, and vanilla extract should all be put into a blender. Put the ice cubes into the blender. Blend on high speed until the mixture is smooth and creamy. If necessary, scrape down the sides of the blender to make sure all the ingredients are well mixed. Put the smoothie in a glass and drink it right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

These Cinnamon and Sugar Madeleines are a delightful treat with a hint of warm cinnamon flavor and a sweet sugary finish. They make for a perfect accompaniment to your morning coffee or tea.

Ingredients: 2/3 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/2 teaspoon vanilla extract. 1/4 cup unsalted butter, melted and cooled. Powdered sugar, for dusting.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, whisk together the flour, granulated sugar, ground cinnamon, baking powder, and salt. In a separate bowl, beat the eggs and vanilla extract until well combined. Gradually add the melted and cooled butter to the egg mixture while stirring constantly. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Grease your madeleine molds and spoon the batter into each mold, filling them about 2/3 full. Bake in the preheated oven for 10-12 minutes, or until the madeleines are lightly golden around the edges and spring back when touched. Remove the madeleines from the molds and let them cool on a wire rack. Once cooled, dust the madeleines with powdered sugar before serving.

Prep Time: 15 minutes

Cook Time: 10-12

Enjoy the rich and creamy goodness of this vegan chocolate fudge made with only three ingredients. This rich treat is low in FODMAPs and gluten-free, and is made with dairy-free chocolate chips, creamy almond butter, and coconut milk. It's perfect for satisfying your sweet tooth!

Ingredients: 2 cups dairy-free chocolate chips. 1 cup creamy almond butter. 1/2 cup coconut milk.

Instructions: Put parchment paper around the edges of a square baking dish. Mix dairy-free chocolate chips and creamy almond butter in a bowl that can go in the microwave. In 30-second intervals, stir the mixture in the microwave until it melts and becomes smooth. When you add the coconut milk to the chocolate mixture, stir it in well. Put the mix into the baking dish that has been prepared. Use a spatula to smooth the top. For at least two hours or until firm, put it in the fridge. Take it out of the fridge when it's firm and cut it into small squares. Have fun with your rich vegan chocolate fudge!

Prep Time: 10 minutes

Cook Time: 2 minutes

This creamy celery beef stroganoff is a delicious twist on the classic recipe. Tender beef, celery, and mushrooms simmered in a rich and creamy sauce, served over egg noodles or rice.

Ingredients: 1 lb beef stew meat, cubed. 1 cup chopped celery. 1 small onion, diced. 2 cloves garlic, minced. 1 cup beef broth. 1 cup sliced mushrooms. 1 cup sour cream. 2 tbsp flour. 2 tbsp Worcestershire sauce. 1 tsp paprika. Salt and pepper to taste. Cooked egg noodles or rice, for serving.

Instructions: Put the beef, celery, onion, garlic, beef broth, mushrooms, Worcestershire sauce, paprika, salt, and pepper in a slow cooker. On low heat, cover and cook for 6 to 8 hours, or until the beef is soft. Sour cream and flour should be mixed together in a small bowl until they are smooth. Add the sour cream mixture to the slow cooker and stir it in well. Put the lid on top and cook on high for another 30 minutes, or until the sauce gets thicker. Serve with egg noodles or rice that have been cooked.

Prep Time: 15 minutes

Cook Time: 360 minutes

This gluten-free Thanksgiving stuffing is full of savory flavors and perfect for those with dietary restrictions. The combination of herbs, vegetables, and toasted bread creates a delicious side dish that everyone will love.

Ingredients: 1 loaf gluten-free bread, cubed. 2 tablespoons olive oil. 1 onion, diced. 2 stalks celery, diced. 2 cloves garlic, minced. 1 teaspoon dried sage. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups vegetable broth. 1/4 cup chopped fresh parsley.

Instructions: Warm the oven up to 175F 350C. Place bread cubes on a baking sheet and toast them lightly in the oven for 10 to 15 minutes. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 minutes of cooking after adding the diced onion and celery. Sage, thyme, rosemary, salt, and black pepper should all be chopped up and added. After another minute, the food should smell good. Toast the bread cubes and add them to the sauted vegetables in a large bowl. Combine well. Pour the vegetable broth over the bread mixture and mix it in so that it's all evenly moistened. Put the mixture in a baking dish that has been greased. Put foil over it and bake for 30 minutes. Take off the foil and sprinkle chopped parsley on top. Bake for another 10 minutes or until the top is golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 45 minutes

Indulge in these decadent Chocolate Stout Maple Bars made with rich stout beer, cocoa powder, and sweet maple syrup. They're a perfect treat for chocolate and beer lovers alike.

Ingredients: 1 cup stout beer. 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup maple syrup. 1/4 cup unsalted butter. 1/4 cup heavy cream. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a baking pan. In a saucepan, combine stout beer, maple syrup, and unsalted butter. Heat over medium heat until the butter is melted, then remove from heat and let it cool. In a mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt. In a separate bowl, beat the egg and vanilla extract together. Pour the stout beer mixture into the dry ingredients and mix until well combined. Add the beaten egg mixture and heavy cream to the batter and mix until smooth. Fold in the chocolate chips. Pour the batter into the prepared baking pan and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the bars cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, cut into bars and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

On cold days, this gluten-free crockpot potato soup is warm and comforting. There are lots of hearty vegetables and savory herbs in this meal, which is easy to make and tastes great.

Ingredients: 6 cups diced potatoes. 4 cups gluten-free vegetable broth. 1 cup diced onion. 1 cup diced carrots. 1 cup diced celery. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup dairy-free milk such as almond or coconut milk. 2 tablespoons gluten-free all-purpose flour. 2 tablespoons olive oil. Optional toppings: chopped green onions, dairy-free cheese, cooked bacon ensure it's gluten-free.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Chopped onion, carrots, celery, and garlic should be added. It will take about 5 minutes of sauting until the vegetables are soft. Mix dairy-free milk and gluten-free flour in a small bowl with a whisk until the mixture is smooth. Put the mix into the crockpot. Mix diced potatoes, vegetables cooked in oil, vegetable broth, thyme, rosemary, paprika, salt, and pepper in a crock pot. Use a stir to mix. If you set the setting to high, it will take 34 hours, but on low, it will take 68 hours. Before you serve, lightly mash some of the potatoes with a potato masher to make the soup thicker. Check the seasoning and make changes if needed. Serve hot, with extra toppings on top if you want.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Keto Sauteed Chicken Liver & Baby Kale Salad is a delicious low-carb meal packed with protein and nutrients. The combination of savory chicken livers, crispy bacon, and fresh baby kale creates a satisfying and flavorful dish that's perfect for a keto-friendly diet.

Ingredients: 1 lb chicken livers, trimmed. 4 cups baby kale, washed and dried. 4 slices bacon, chopped. 2 tbsp olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 1 tbsp lemon juice. 1 tbsp balsamic vinegar. 1/4 cup grated parmesan cheese optional. 1/4 cup chopped walnuts optional.

Instructions: In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon from skillet and set aside. In the same skillet, add olive oil and minced garlic. Cook for about 30 seconds until fragrant. Add trimmed chicken livers to the skillet. Season with salt and pepper. Cook for about 3-4 minutes per side until browned and cooked through. Remove cooked chicken livers from the skillet and let them rest for a few minutes. In a large salad bowl, combine baby kale, crispy bacon, lemon juice, and balsamic vinegar. Toss well to coat. Slice the cooked chicken livers and add them to the salad. If desired, sprinkle grated parmesan cheese and chopped walnuts over the salad. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

These gluten-free, vegan, and healthy tahini cookies are a great snack for people who have to watch what they eat. They taste great and fill you up without any gluten or animal products because they are made with healthy things like tahini, maple syrup, and almond flour.

Ingredients: 1 cup tahini. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 teaspoon baking soda. 1/2 cup gluten-free rolled oats. 1/4 cup almond flour. 1/4 cup chocolate chips optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put tahini, maple syrup, vanilla extract, and salt in a bowl and mix them together. Combine well. Put almond flour, baking soda, and rolled oats in the bowl. Stir the ingredients together until they are all well mixed. If you want, you can fold in chocolate chips. Take tablespoon-sized pieces of dough and roll them into balls. Leave space between each cookie when you put them on the baking sheet that has been worked on. Use the back of a spoon or fork to hit each ball down a bit. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 12 minutes

Indulge in the smooth and creamy goodness of this queso dip without any processed cheese. Perfect for parties or snacking, this dip is bursting with cheesy flavor and a hint of spice.

Ingredients: 1 cup shredded sharp cheddar cheese. 1/2 cup shredded Monterey Jack cheese. 1/2 cup cream cheese. 1/4 cup milk. 1/4 cup diced tomatoes with green chilies, drained. 1/4 teaspoon garlic powder. Salt and pepper to taste. 1 tablespoon chopped fresh cilantro optional, for garnish.

Instructions: In a saucepan over medium heat, combine the shredded cheddar cheese, Monterey Jack cheese, cream cheese, and milk. Stir until cheeses are melted and mixture is smooth. Add diced tomatoes with green chilies, garlic powder, salt, and pepper. Stir well to combine. Cook for an additional 2-3 minutes, stirring constantly, until heated through. Remove from heat and transfer to a serving dish. Garnish with chopped fresh cilantro, if desired. Serve warm with tortilla chips or your favorite dipping accompaniment.

Prep Time: 10 minutes

Cook Time: 10 minutes

These muffins are a healthier twist on a classic chocolate chip muffin recipe, using whole wheat flour and Greek yogurt for added nutrition. The double dose of chocolate chips makes them irresistibly decadent.

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup cocoa powder. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup plain Greek yogurt. 1/2 cup milk. 1 teaspoon vanilla extract. 1 cup chocolate chips.

Instructions: Start by heating the oven to 350F 175C. You can line a muffin tin with paper liners. Get a big bowl and mix the cocoa powder, brown sugar, white sugar, baking soda, baking powder, and salt with a whisk. Melt the butter and add the eggs, Greek yogurt, milk, and vanilla extract. Mix the ingredients together well in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The chocolate chips should be carefully mixed in. Fill up each muffin tin cup about two thirds of the way to the top with muffin batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your tasty Whole Wheat Chocolate Chip Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

With this Orange Cranberry Glazed Pork Tenderloin recipe, you can enjoy the great mix of sweet and sour flavors. A tasty glaze made from cranberry, orange juice, and fragrant spices covers the juicy pork, making a dish that is both impressive and tasty.

Ingredients: 2 pork tenderloins about 1.5 lbs each. Salt and black pepper, to taste. 2 tablespoons olive oil. 1 cup cranberry sauce. 1/2 cup orange juice. 1/4 cup soy sauce. 3 tablespoons Dijon mustard. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon fresh ginger, grated. Orange zest for garnish. Fresh parsley, chopped for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt and black pepper to the pork tenderloins. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. Make sure all sides of the pork tenderloins are browned in a pan. To make the glaze, put cranberry sauce, orange juice, soy sauce, Dijon mustard, honey, minced garlic, and grated ginger in a bowl and mix them together. Make sure the pork tenderloins are well covered with the glaze after they have been seared. Place the skillet in an oven that has already been heated and roast the pork for 20 to 25 minutes, or until it reaches 145F 63C inside. Use the glaze to baste the food in the middle of cooking. Take the pork out of the oven and let it rest for a few minutes. Then cut it into slices. Before serving, sprinkle with orange zest and chopped fresh parsley. Having this Orange Cranberry Glazed Pork Tenderloin is the best way to enjoy both sweet and savory flavors. Glazing the tender pork with a tasty mix of cranberry, orange, and spices makes for a memorable meal that is both classy and tasty. Orange Cranberry Glazed Pork Tenderloin will take your dinner to a whole new level with its bright flavors. It's a celebration of sweet and sour flavors, making it a delicious treat that's great for any event.

Prep Time: 15 minutes

Cook Time: 25 minutes

With its flaky puff pastry crust and sweet blueberries and juicy peaches, this Blueberry Peach Slab Tart is a delicious treat. This dessert looks great and tastes great. It's perfect for showing off summer fruits.

Ingredients: 1 sheet store-bought puff pastry. 2 cups blueberries. 2 cups sliced peaches. 1/2 cup granulated sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash. Powdered sugar for dusting.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Put the puff pastry sheet on the baking sheet that has been prepared. Toss the blueberries, peaches, sugar, cornstarch, lemon juice, and vanilla extract together gently in a large bowl until everything is well mixed. Spread the fruit mixture out evenly on top of the puff pastry, making sure to leave some space around the edges. Cover the fruit with the puff pastry and fold the edges over to make a crust. Beat an egg and brush it around the edges of the pastry to make them golden. Place in an oven that has already been heated and bake for 25 to 30 minutes, or until the pastry is golden brown and the fruit starts to bubble. Take it out of the oven and let it cool down a bit. Before you serve, sprinkle with powdered sugar. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

#SummerFruits, #HomemadeDessert, #SweetTreats, #FruitTart

These Strawberry Honey Yogurt Popsicles are a refreshing and healthy treat perfect for hot summer days. The combination of sweet strawberries, natural honey, and creamy Greek yogurt creates a deliciously creamy popsicle bursting with flavor.

Ingredients: 2 cups strawberries, hulled and sliced. 1/4 cup honey. 1 cup Greek yogurt.

Instructions: Make strawberry puree in a blender until it's smooth. Blend the strawberry puree with honey until everything is well mixed. Greek yogurt should be mixed in a different bowl until it is smooth. Put layers of the strawberry mixture and yogurt into popsicle molds one on top of the other. Put in the popsicle sticks and freeze until solid, which should take at least 4 hours. Run popsicles under warm water for a few seconds to get them out of the molds.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Sloppy Joes are a tasty take on the traditional Philly cheesesteak. They are full of savory flavors and melty provolone cheese. Great for a quick and filling dinner.

Ingredients: 1 lb ground beef. 1 small onion, chopped. 1 green bell pepper, chopped. 2 cloves garlic, minced. 1/4 cup ketchup. 2 tablespoons Worcestershire sauce. 1 teaspoon Italian seasoning. Salt and pepper to taste. 4 hamburger buns. 1 cup shredded provolone cheese.

Instructions: Over medium-high heat, cook the ground beef in a large skillet until it is browned and done. If you need to, drain the extra fat. Cut up the onion, green bell pepper, and garlic and add them to the pan. After two to three minutes, the vegetables should be soft. The ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper should all be mixed in. Add two to three more minutes of cooking to let the flavors blend. Put the hamburger buns on a baking sheet and cut them in half. Put them in the oven and broil them until they get a little brown. Spread the beef mixture on the bottom half of each toasted bun. Then, sprinkle shredded provolone cheese on top of each one. Put the sandwiches back under the broiler and melt and bubble the cheese for one to two minutes. Add the last half of the toasted bun to the top of each sandwich. Enjoy your Philly Cheese Steak Sloppy Joes while they're still hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Beat the heat with this refreshing Lemon Iced Tea Smoothie. It combines the tangy goodness of lemonade with the soothing flavors of iced tea and the creaminess of vanilla yogurt. Perfect for a hot summer day or as a quick pick-me-up anytime.

Ingredients: 1 cup brewed iced tea, cooled. 1/2 cup lemonade. 1/2 cup vanilla yogurt. 1 banana. 1 tablespoon honey optional. 1 cup ice cubes. Lemon slices and mint leaves for garnish.

Instructions: Brew a cup of iced tea and let it cool to room temperature. In a blender, combine the cooled iced tea, lemonade, vanilla yogurt, banana, and honey if desired. Add the ice cubes to the blender. Blend until the mixture is smooth and creamy. Pour the Lemon Iced Tea Smoothie into glasses. Garnish each glass with a slice of lemon and a sprig of fresh mint. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in these delectable chocolate chunk cookies with a crispy exterior and a soft, gooey center. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups semisweet chocolate chunks.

Instructions: Before you start cooking, heat the oven to 375F 190C. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is smooth. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chunks of semisweet chocolate and mix them in. Drop rounded tablespoons of dough onto baking sheets that have not been greased. It should be baked in a hot oven for 9 to 11 minutes, or until it turns golden brown. Let cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12