Meanie Sim Dreamer

These Sesame Ginger Shrimp Bowls are a flavorful and nutritious meal option that's quick and easy to make. The marinade infuses the shrimp with delicious Asian-inspired flavors, while the sautéed vegetables add color and crunch. Serve over rice or quinoa for a satisfying and balanced meal.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon minced ginger. 2 cloves garlic, minced. 2 cups mixed vegetables such as bell peppers, broccoli, and snap peas. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked rice or quinoa, for serving. Sesame seeds and sliced green onions for garnish.

Instructions: Put shrimp, soy sauce, sesame oil, ginger, and garlic in a bowl and mix them together. For 15 minutes, let it sit. Put the vegetable oil in a big skillet and heat it over medium-high heat. Put the shrimp in the pan after marinating them. Cook for two to three minutes on each side, until they turn pink and opaque. Take it out of the pan and set it aside. Put the mixed vegetables in the same pan and stir-fry them for 4 to 5 minutes, until they are soft but still crisp. Add pepper and salt. Put shrimp and vegetables that have been sauted on top of cooked rice or quinoa. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 20 minutes

Cook Time: 10 minutes

A tasty and nourishing pasta dish with vibrant spinach, soft chicken, and white beans all tossed in a flavorful sauce of Parmesan and garlic.

Ingredients: 8 oz pasta. 1 lb chicken breast, diced. 2 cups white beans, cooked. 4 cups fresh spinach leaves. 3 cloves garlic, minced. 1/2 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through. Add minced garlic to the skillet and saut until fragrant. Stir in cooked white beans and fresh spinach leaves. Cook until spinach wilts. Add the cooked pasta to the skillet and toss everything together. Sprinkle Parmesan cheese over the pasta and mix well until cheese melts. Season with salt and pepper to taste. Serve hot, garnished with additional Parmesan if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Yammie's Flourless Brownie Cookies are filled with rich, chocolatey goodness. These gluten-free cookies, made with almond butter and cocoa powder, are a delectable treat for all chocolate lovers.

Ingredients: 1 cup almond butter. 1/2 cup cocoa powder. 1/2 cup honey or maple syrup. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond butter, cocoa powder, honey or maple syrup, egg, vanilla extract, baking soda, and salt. Mix until smooth and well combined. Fold in the chocolate chips into the cookie dough. Using a cookie scoop or a spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Gently flatten the cookie dough mounds with the back of a fork or your fingers. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once completely cooled, enjoy these delicious flourless brownie cookies!

Prep Time: 15 minutes

Cook Time: 10-12

A thick and delicious black bean soup prepared with ease in the Instant Pot. Brimming with veggies and spices, this hearty dish is ideal for a cosy evening.

Ingredients: 1 lb dried black beans, rinsed and soaked overnight. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, diced. 1 celery stalk, diced. 1 can 14 oz diced tomatoes. 1 tablespoon cumin powder. 1 tablespoon chili powder. 1 teaspoon smoked paprika. 6 cups vegetable broth. Salt and pepper to taste. 2 tablespoons olive oil. Juice of 1 lime. Fresh cilantro for garnish. Sour cream for serving.

Instructions: Turn on the Instant Pot and set it to 'Saut' mode. Add olive oil and saut onion, garlic, red bell pepper, carrot, and celery until softened. Stir in cumin powder, chili powder, and smoked paprika, and cook for another minute. Add soaked black beans, diced tomatoes, vegetable broth, salt, and pepper. Stir well. Close the Instant Pot lid, set the valve to 'Sealing,' and switch to 'Manual' mode. Cook on high pressure for 25 minutes. Allow natural pressure release for 15 minutes, then carefully release any remaining pressure. Open the lid, stir in lime juice, and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and a dollop of sour cream.

Prep Time: 15 minutes

Cook Time: 25 minutes

A refreshing and nutritious Mediterranean Quinoa Salad with a vibrant mix of vegetables, feta cheese, and a zesty dressing. Perfect for a light and satisfying meal.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup Kalamata olives, sliced. 1/2 cup feta cheese, crumbled. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Whisk the quinoa with a fork and set it aside until it's cool. Put quinoa that has been cooled, cherry tomatoes, cucumber, olives, feta cheese, red onion, and parsley in a large bowl. Mix olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa mixture and mix it all together, making sure everything is covered. Put the salad in the fridge for at least 30 minutes so that the flavors can mix. If you want, you can add more feta cheese and parsley as a garnish. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Maleficent Cake Pops are a wickedly delightful treat for birthdays. Inspired by the iconic Disney villain, these pops feature a rich chocolate cake base, adorned with Maleficent's horned headdress and glowing eyes. Perfect for adding a touch of magic to any celebration!

Ingredients: 1 box chocolate cake mix. 1 cup chocolate frosting. 1 package black candy melts. 1/2 cup purple candy melts. 1/2 cup green candy melts. Edible gold dust. White fondant. Lollipop sticks. Edible black marker.

Instructions: As directed on the package, bake the chocolate cake and allow it to cool completely. In a large bowl, crumble the cooled cake into fine crumbs. Mix the chocolate frosting thoroughly with the cake crumbs after adding it. Form the cake mixture into tiny balls and arrange them on a baking sheet that has been lined. As directed on the package, melt the black candy melts in a microwave-safe bowl. Make sure every cake pop is completely covered by dipping it into the melted black candy. Allow any extra candy to fall off. Cake pops should be placed on a baking sheet and each one should have a lollipop stick inserted. Melt the candy melts in separate bowls purple and green. Dip the top of each cake pop into the melted purple candy to form the headdress with horns that is Maleficent. Dip the cake pop in a small circle of the green candy melts to create Maleficent's glowing eyes. Cut out tiny horns of fondant and affix them to the cake pops in the vicinity of the headpiece. Use edible gold dust to decorate the headpiece and eyes after the candy melts have solidified. On each cake pop, draw Maleficent's menacing smile using an edible black marker. Before serving, let the decorations set completely.

Prep Time: 30 minutes

Cook Time: 15 minutes

This vegan skillet cornbread is tasty and moist, and it goes well with soups and stews or can be eaten as a snack on its own.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1 tbsp baking powder. 1/4 cup sugar. 1 tsp salt. 1 cup almond milk. 1/4 cup vegetable oil. 1/4 cup unsweetened applesauce.

Instructions: Preheat oven to 400F 200C. In a mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. Add almond milk, vegetable oil, and applesauce to the dry ingredients. Mix until just combined. Pour the batter into a greased skillet. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before slicing and serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This is a delicious tart made with buttery puff pastry and the earthy flavor of leeks and the richness of Gruyere cheese. You can eat this savory pie for breakfast, lunch, or dinner.

Ingredients: 2 sheets frozen puff pastry, thawed. 2 tablespoons olive oil. 4 leeks, thinly sliced. 2 cloves garlic, minced. 200g Gruyere cheese, grated. 3 eggs. 1 cup heavy cream. Salt and pepper, to taste. 1 tablespoon chopped fresh thyme leaves. 1 tablespoon chopped fresh parsley leaves.

Instructions: Start by heating the oven up to 400F 200C. Put one sheet of puff pastry around the edge of a pie dish and cut off any extra. Warm up a big pan with olive oil over medium-low heat. To make the leeks and garlic soft, add them and cook for about 5 minutes. Cover the puff pastry in the pie dish with half of the leek mixture. Put half of the Gruyere cheese on top of the leeks. Do it again with the rest of the Gruyere cheese and leek mixture. Add eggs, heavy cream, salt, pepper, thyme, and parsley to a bowl and mix them together using a whisk. The egg mix should be poured over the leek and cheese filling in the pie dish. Place the second sheet of puff pastry over the pie and press the edges together to seal. Cut off any extra pastry. Use an egg wash to cover the top of the pie. After the oven is hot, bake for 30 to 35 minutes, or until the filling is set and the pastry is golden. Allow it to cool a bit before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

#savorytart, #gruyerecheese, #savourypie

These fluffy pancakes are great for a cozy fall breakfast because they are made with pumpkin and warm spices.

Ingredients: 1 cup flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon ginger. 1/8 teaspoon cloves. 1 cup non-dairy milk. 1/2 cup pumpkin puree. 2 tablespoons oil. 1 teaspoon vanilla extract.

Instructions: In a bowl, mix flour, sugar, baking powder, salt, and spices. In another bowl, whisk together milk, pumpkin, oil, and vanilla. Combine wet and dry ingredients, stirring until just mixed. Heat a non-stick pan over medium heat. Pour 1/4 cup batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve warm with maple syrup and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Keto Crockpot Breakfast Pie is an easy and tasty way to start the day. It's great for a busy morning or a relaxing brunch on the weekend because it's full of protein and flavor. I also like that it's low-carb and keto-friendly!

Ingredients: 6 eggs. 1/2 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup chopped green onions. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Cooking spray.

Instructions: Add eggs, heavy cream, salt, and pepper to a bowl and mix them together using a whisk. Cooking spray should be used on the crockpot. Cover the bottom of the crockpot with shredded cheddar cheese. Put the egg mix on top of the cheese. Add chopped green onions and cooked bacon on top. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the eggs are set. Cut it up and serve it hot. Have fun!

Prep Time: 10 minutes

Cook Time: 240 minutes

This refreshing Groene salade couscous is a perfect side dish or light meal. Packed with fresh vegetables and herbs, it's a delightful addition to your menu.

Ingredients: 1 cup couscous. 1 1/2 cups water or vegetable broth. 1 cucumber, diced. 2 cups cherry tomatoes, halved. 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 olive oil. 2 tablespoons lemon juice. Salt and pepper to taste. Feta cheese optional, for garnish.

Instructions: Bring water or vegetable broth to a boil in a saucepan. Take it off the heat and add the couscous while stirring it in. Put a lid on top and wait five minutes. Take a fork and fluff up the couscous. Then let it cool to room temperature. Put the couscous that has been cooled, cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and mint leaves in a large bowl. Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Pour this dressing over the salad and mix it all together. If you want, you can sprinkle crumbled feta cheese on top of the salad. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy the deep flavors of chocolate, caramel, and pecans in these rich turtle chocolate fudge brownies.

Ingredients: 1 box brownie mix. 1/2 cup chopped pecans. 1/2 cup caramel sauce. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the brownie mix package to make it. Add the chopped pecans and mix them in. Put half of the brownie batter into a 9x9-inch baking pan that has been greased. Cover the batter with caramel sauce. Add chocolate chips on top. Add the rest of the batter to the chocolate and caramel chips. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Wait until it's cool to cut it into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

This slow cooker spinach bacon cheese dip is creamy, cheesy, and full of flavor. It's great for parties or getting together on game day. When you mix spinach, bacon, and three kinds of cheese, you get a rich and delicious dip that everyone will love.

Ingredients: 8 oz cream cheese, softened. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 1 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp black pepper. 6 slices cooked bacon, crumbled. 1 10 oz package frozen chopped spinach, thawed and drained. 1/4 cup chopped green onions, for garnish.

Instructions: In a slow cooker, combine cream cheese, mozzarella cheese, Parmesan cheese, sour cream, mayonnaise, garlic powder, onion powder, and black pepper. Stir until well combined. Fold in crumbled bacon and chopped spinach. Cover and cook on low for 2-3 hours, stirring occasionally, until cheese is melted and dip is heated through. Before serving, garnish with chopped green onions. Serve warm with bread or chips for dipping.

Prep Time: 10 minutes

Cook Time: 120 minutes

Indulge in the creamy goodness of this dairy-free strawberry banana ice cream. Made with just a few simple ingredients, it's a guilt-free treat for any occasion.

Ingredients: 3 ripe bananas, sliced and frozen. 1 cup frozen strawberries. 1/2 cup coconut milk. 1 tablespoon maple syrup optional.

Instructions: Put frozen strawberries, bananas, and coconut milk in a food processor or blender and blend or process until smooth. To make it smooth and creamy, scrape down the sides of the bowl as needed. For more sweetness, taste it and add maple syrup if you like. Put the mixture in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Once the ice cream is frozen, put it in bowls and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

A delicious and satisfying salad featuring grilled halloumi cheese, zucchini, and corn with a balsamic honey dressing. Perfect for a light and flavorful meal.

Ingredients: 200g halloumi cheese, sliced. 2 ears of corn, grilled and kernels removed. 2 zucchinis, thinly sliced lengthwise. 1 red onion, thinly sliced. 1 red bell pepper, diced. 1/4 cup cherry tomatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 2 tablespoons fresh basil, chopped. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Mixed greens or spinach for the base.

Instructions: Preheat the grill to medium-high heat. Brush the zucchini slices with olive oil and season with salt and pepper. Grill the zucchini slices for 2-3 minutes on each side until they have grill marks. Remove and set aside. In a small bowl, mix the balsamic vinegar and honey to make the dressing. In a large salad bowl, arrange the mixed greens or spinach as the base. Add the grilled zucchini, sliced halloumi cheese, grilled corn kernels, red onion, red bell pepper, and cherry tomatoes on top of the greens. Drizzle the balsamic honey dressing over the salad. Garnish with fresh basil. Toss everything together gently to combine all the ingredients. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Whole30 Turmeric Cauliflower Rice is a healthy and flavorful side dish that fits into paleo, keto, and vegan diets. It's packed with the goodness of cauliflower and the anti-inflammatory benefits of turmeric, making it a perfect addition to your clean eating repertoire.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons coconut oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon turmeric powder. 1/2 teaspoon cumin powder. 1/2 teaspoon coriander powder. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Place the cauliflower florets in a food processor and pulse until they resemble rice-like grains. Set aside. In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and minced garlic to the skillet. Saut until they become translucent and fragrant. Stir in the turmeric, cumin, and coriander powders. Cook for another minute, allowing the spices to bloom. Add the cauliflower rice to the skillet, and season with salt and pepper. Stir well to combine all the ingredients. Cook the cauliflower rice for about 5-7 minutes, stirring occasionally, until it's tender but still has a slight crunch. Garnish with fresh cilantro leaves and serve hot. Enjoy your delicious Turmeric Cauliflower Rice!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the creamy, rich flavors of peanut butter in this easy no-bake mousse tart. Perfect for any occasion, this tart combines the irresistible taste of peanut butter with a buttery graham cracker crust.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 cup creamy peanut butter. 1 cup powdered sugar. 1 1/2 cups heavy cream. 1 teaspoon vanilla extract. 1/2 cup chocolate chips, for garnish.

Instructions: Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together. Fill a tart pan with the dough and press it into the bottom and up the sides. Put it in the fridge to chill while you make the filling. Mix powdered sugar and peanut butter in a different bowl until the mixture is smooth. Mix the heavy cream and vanilla extract in a different bowl and beat them together until stiff peaks form. Add the whipped cream slowly to the peanut butter mixture and mix it well. Spread out the peanut butter mousse in the crust that has been prepared. Put the tart in the fridge for at least 4 hours, or until it's set. Add chocolate chips as a garnish before serving. Cut it up and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes