Monster Bator

Take a trip to the tropics with this tasty drink! Putting white rum, coconut cream, and pineapple juice together makes a cool, tropical drink that is great for any party.

Ingredients: 2 oz white rum. 1 oz coconut cream. 1 oz pineapple juice. 0.5 oz lime juice. 0.5 oz simple syrup. Pineapple wedge and cherry for garnish.

Instructions: In a shaker, combine white rum, coconut cream, pineapple juice, lime juice, and simple syrup. Add ice and shake well. Strain the mixture into a glass filled with ice. Garnish with a pineapple wedge and cherry. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These fresh green rolls are a delightful combination of crunchy vegetables, creamy avocado, and fragrant herbs wrapped in delicate rice paper.

Ingredients: 8 sheets of rice paper. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1 cup shredded lettuce. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup peanuts, chopped. Soy sauce for dipping.

Instructions: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it softens. Lay the softened rice paper on a clean, damp kitchen towel. Layer cucumber, carrot, avocado, lettuce, mint, cilantro, and peanuts on the bottom third of the rice paper. Fold the sides of the rice paper over the filling, then roll tightly. Repeat with remaining ingredients. Serve the rolls with soy sauce for dipping.

Prep Time: 20 minutes

Cook Time: 0 minutes

In this Garlic Chicken & Shrimp Pasta, juicy shrimp and tender chicken breast are mixed with garlicky bell peppers and cherry tomatoes, and the pasta is cooked just right. It's a tasty and fragrant dish that's great for any event.

Ingredients: 200g chicken breast, diced. 200g shrimp, peeled and deveined. 300g pasta linguine or spaghetti. 4 cloves garlic, minced. 1 onion, finely chopped. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add onion and garlic that have been minced. Saut until the onions are clear and the food smells good. Dice the chicken breast and add it to the pan. The chicken is done when it's no longer pink. Put the shrimp in the pan and cook them until they turn pink and opaque. Add the cherry tomatoes and diced bell pepper. Hold on for three to four more minutes. Add pepper and salt to taste. Add the chopped parsley and mix it in well. Toss the cooked pasta and the rest of the ingredients in the pan until they are well mixed. Grate some Parmesan cheese on top and serve hot. Have fun with your tasty Garlic Chicken & Shrimp Pasta!

Prep Time: 15 minutes

Cook Time: 20 minutes

Delicious vegan banana muffins with a crumbly oat topping. Perfect for breakfast or as a snack, these muffins are gluten-free and refined sugar-free!

Ingredients: 1 flax egg 1 Tbsp flaxseed meal + 2.5 Tbsp water. 3 medium ripe bananas. 3 Tbsp coconut oil, melted. 1/4 cup maple syrup or agave nectar. 1/4 cup coconut sugar. 1/2 tsp sea salt. 1.5 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 3/4 cup unsweetened almond milk. 1.5 cups gluten-free rolled oats. 1/2 cup almond meal. 1 cup gluten-free flour blend. 1/4 cup chopped walnuts or pecans optional. 1/4 cup gluten-free rolled oats. 1.5 Tbsp coconut sugar. 1.5 Tbsp coconut oil, melted.

Instructions: Preheat oven to 375 degrees F 190 C and line a standard muffin tin with 12 paper liners, or lightly grease. Prepare flax egg in a large mixing bowl and let rest for 5 minutes to thicken. Add bananas and mash, leaving just a bit of texture. Add melted coconut oil, maple syrup, coconut sugar, sea salt, baking powder, baking soda, and cinnamon and stir. Add almond milk and stir once more. Add oats, almond meal, and gluten-free flour blend and stir. Divide evenly among muffin tins should be about 3/4 full, top with crushed walnuts optional, and bake for 32-36 minutes, or until a toothpick inserted into the center comes out clean. In the meantime, prepare crumble by mixing all ingredients together in a small bowl. Once muffins are done, remove from oven and let cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely. Once cooled, top with crumble and serve. Store leftovers covered at room temperature for 3-4 days, or in the freezer for up to 1 month. Best when fresh.

Prep Time: 20 minutes

Cook Time: 35 minutes

Ultimate One Pot Chili Mac is a comforting and hearty dish that combines the flavors of chili and macaroni and cheese into one delicious meal. Perfect for a cozy dinner or feeding a crowd, this recipe is easy to make and requires just one pot for easy cleanup.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz diced tomatoes. 1 can 15 oz tomato sauce. 2 cups beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 cups elbow macaroni. 1 cup shredded cheddar cheese. 2 tablespoons chopped fresh cilantro optional.

Instructions: Over medium heat, brown the ground beef in a large pot or Dutch oven until it is no longer pink. Peel and chop the onion and bell pepper into small pieces. Cook the vegetables until they get soft. Toss in the beef broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Make sure the spices are well mixed. Bring the mix to a boil, then lower the heat and let it cook for 10 minutes. Add the elbow macaroni and stir it in. Simmer for another 10 to 12 minutes, or until the pasta is cooked al dente. Take it off the heat and mix in the cheddar cheese shreds until they melt and become creamy. If you want, you can add chopped fresh cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

These simple push pops are a fun and tasty treat for kids and adults of all ages. Yugurt, fresh fruit, and honey or maple syrup add a little sweetness to them. Great for hot summer days or whenever you want a snack that will cool you down!

Ingredients: 2 cups fruit of choice e.g., strawberries, mango, kiwi. 1/4 cup honey or maple syrup. 1 cup yogurt Greek or regular. 1 teaspoon vanilla extract. Push pop molds or small paper cups. Wooden sticks or plastic push pop sticks.

Instructions: Mix the honey or maple syrup and fruit until it's smooth. Take a different bowl and mix the yogurt and vanilla extract together. In the paper cups or push pop molds, layer the fruit puree and yogurt mix. Put pop sticks or wooden sticks into the molds or cups. Put it in the freezer for at least four hours, or until it gets hard. To serve, wet the outside of the molds or cups with warm water for a short time to loosen the popsicles.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the perfect blend of espresso, caramel, and creamy milk with this Iced Caramel Macchiato. It's a refreshing coffee beverage that's sure to satisfy your coffee cravings.

Ingredients: 1 shot of espresso. 1 cup of milk. 2 tablespoons of caramel syrup. Ice cubes. Whipped cream optional.

Instructions: Make a shot of espresso and wait for it to cool down. Put ice cubes in a glass and pour the caramel syrup over them. To make the coffee shot, pour it over the ice and caramel. Make the milk foamy, then slowly pour it over the espresso to make layers. Add whipped cream on top if you like. For an iced caramel macchiato, stir it up and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These delicious Corgi Chai Cookies combine the cozy flavors of chai spice with chocolate chips and nuts. Ideal for tea time or any other occasion!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 teaspoons ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground black pepper. 1 cup semi-sweet chocolate chips. 1 cup chopped nuts e.g., walnuts or pecans. 1/2 cup raisins optional.

Instructions: Preheat your oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips, chopped nuts, and raisins if using. Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Corgi Chai Cookies with a cup of tea or coffee!

Prep Time: 20 minutes

Cook Time: 12 minutes

A flaky puff pastry crust surrounds thinly sliced zucchini and creamy goat cheese in these savory galettes. They taste great as an appetizer or as a light meal.

Ingredients: 1 sheet of puff pastry dough. 2 small zucchinis, thinly sliced. 4 ounces goat cheese, crumbled. 1 tablespoon olive oil. 1 clove garlic, minced. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put some flour on a surface and roll out the puff pastry dough. Then, cut it into four squares that are all the same size. Cut the zucchini into thin slices and mix them with olive oil, garlic powder, salt, and pepper in a small bowl. Leave some space around the edges of each puff pastry square and put a slice of zucchini in the middle of each one. Crumble the goat cheese on top of the zucchini slices. Place the squares of puff pastry on top of the zucchini and goat cheese. Fold the edges over and pleat them as needed. Place the galettes on a baking sheet that has been lined with parchment paper. The pastry should be baked in a hot oven for 20 to 25 minutes, or until it is golden brown and crisp. Take it out of the oven and let it cool down a bit before you serve it. Before serving, sprinkle with fresh thyme leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

#GoatCheese, #Appetizer, #SavoryTart

This gluten-free slow-cooker sweet sesame chicken is a delicious and easy-to-make meal perfect for busy weeknights. The chicken is tender, flavorful, and coated in a sweet and savory sauce.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup gluten-free soy sauce. 1/2 cup honey. 1/4 cup ketchup. 2 tablespoons gluten-free hoisin sauce. 2 cloves garlic, minced. 1 tablespoon cornstarch. 1 tablespoon water. 1 tablespoon sesame seeds. 2 green onions, thinly sliced optional.

Instructions: In a slow cooker, place chicken breasts. In a medium bowl, mix soy sauce, honey, ketchup, hoisin sauce, and garlic. Pour over chicken. Cover and cook on low heat for 4-5 hours, or until chicken is cooked through. In a small bowl, dissolve cornstarch in water. Stir into slow cooker, increase heat to high, and cook for an additional 10 minutes or until sauce thickens. Sprinkle with sesame seeds and green onions before serving, if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

These fluffy paleo blueberry pancakes are a delightful and healthy twist on traditional pancakes. Made with almond flour and coconut flour, they are grain-free and perfect for those following a paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/2 cup unsweetened almond milk. 2 tbsp maple syrup. 1 tsp vanilla extract. 1/2 cup fresh blueberries. Coconut oil for cooking.

Instructions: Mix together almond flour, tapioca flour, coconut flour, baking powder, and salt in a mixing bowl. Whisk together eggs, almond milk, vanilla extract, and maple syrup in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Mix the fresh blueberries into the batter gently. Add a small amount of coconut oil to a nonstick skillet and heat it over medium heat. For each pancake, add 1/4 cup of the batter to the skillet. Cook for a further two to three minutes, or until golden brown, after flipping when bubbles start to appear on the surface. Proceed with the leftover batter, adjusting the amount of coconut oil in the skillet as necessary. If preferred, top the warm, fluffy paleo blueberry pancakes with more maple syrup.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Keto Ham Zucchini Muffins are a perfect savory snack or meal option for those following a ketogenic diet. Packed with flavor from diced ham, grated zucchini, and cheddar cheese, these muffins are both satisfying and nutritious.

Ingredients: 1 cup grated zucchini. 1 cup diced ham. 1/2 cup almond flour. 4 large eggs. 1/4 cup shredded cheddar cheese. 2 tbsp olive oil. 1 tsp baking powder. 1/2 tsp garlic powder. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the grated zucchini, diced ham, almond flour, shredded cheddar cheese, eggs, olive oil, baking powder, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated. Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool slightly before serving. Enjoy these savory Keto Ham Zucchini Muffins as a delicious low-carb snack or meal!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the ultimate cheesy goodness with this Loaded Grilled 4-Cheese Sandwich. Four types of cheese, bacon, caramelized onions, roasted red peppers, and black olives come together in a crispy, melty delight. Perfect for a satisfying lunch or dinner.

Ingredients: 4 slices of bread. 2 tablespoons butter. 1/2 cup shredded cheddar cheese. 1/2 cup shredded mozzarella cheese. 1/4 cup shredded Swiss cheese. 1/4 cup crumbled feta cheese. 2 slices of cooked bacon. 1/4 cup caramelized onions. 1/4 cup sliced roasted red peppers. 1/4 cup sliced black olives. 1/4 teaspoon garlic powder. 1/4 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the cheddar, mozzarella, Swiss, and feta cheeses in a bowl and mix them together. Combine well. Each piece of bread should have one side brushed with butter. Put two pieces of bread in a pan over medium-low heat, buttered side down. Spread half of the cheese mixture out on top of the bread slices in the pan. Cook the bacon and put it on top of the cheese. Then add the onions that have been caramelized and the black olives. Use dried oregano, salt, and pepper to season the food. Add the last of the cheese mixture and the other two bread slices, buttered sides up. It will take about 34 minutes of cooking until the bottom bread is golden brown and crispy. The other side of the sandwich should be cooked until it's golden brown and the cheese melts. From the pan, take it out and let it cool for one minute. Then, cut it in half. Enjoy your Loaded Grilled 4-Cheese Sandwich while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Keto Oven Fried Fish Nuggets are a crunchy and satisfying low-carb alternative to traditional fried fish. Almond flour and Parmesan cheese create a flavorful and crispy coating, while the fish remains tender and juicy on the inside. Perfect for a keto-friendly meal or snack!

Ingredients: 1 lb firm white fish fillets, cut into bite-sized pieces. 1/2 cup almond flour. 1/4 cup grated Parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp salt. 1/4 tsp black pepper. 2 eggs, beaten. Cooking spray or olive oil spray.

Instructions: Get the oven ready by heating it up to 400F 200C. Put almond flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. Mix them together. First, coat each piece of fish in beaten eggs. Then, cover it with the almond flour mixture and press it down gently to stick. Line a baking sheet with parchment paper and put the fish nuggets on it. Spray a little cooking spray or olive oil spray on top of the nuggets. Put the pan in a hot oven and bake the fish for 15 to 20 minutes, or until the fish is fully cooked and the coat is golden brown and crispy. For a tasty dip, serve it hot with lemon wedges or your favorite sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

In burger form, you can enjoy the tasty flavors of a Philly Cheesesteak and the comfort of a Sloppy Joe. This tasty and cheesy burger will make you crave both Sloppy Joes and Philly Cheesesteaks.

Ingredients: 1 pound ground beef. 1 medium onion, chopped. 1 green bell pepper, chopped. 2 cloves garlic, minced. 1/4 cup steak sauce. 1/4 cup beef broth. 2 tablespoons Worcestershire sauce. 1 cup shredded provolone cheese. Salt and pepper to taste. 4 hamburger buns.

Instructions: In a large skillet, cook the ground beef over medium-high heat until browned, breaking it apart as it cooks. Drain excess fat. Add the chopped onion, green bell pepper, and minced garlic to the skillet. Cook until the vegetables are tender, about 5 minutes. Stir in the steak sauce, beef broth, and Worcestershire sauce. Simmer for 5-7 minutes, allowing the mixture to thicken. Add the shredded provolone cheese to the skillet and stir until it melts and combines with the meat mixture. Season with salt and pepper to taste. Toast the hamburger buns in the oven or on a griddle until they are lightly browned. Spoon the Philly Cheesesteak Sloppy Joe mixture onto the bottom half of each bun. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

With the Brass Clerk V60 Coffee Pour Over Stand by TheCoffeeRegistry, you can enjoy the full, complex flavors of pour-over coffee. This method brings out the best in your coffee beans, making a cup of coffee that tastes great and smells great.

Ingredients: 20g freshly ground coffee beans. 300ml filtered water.

Instructions: Place the Brass Clerk V60 Coffee Pour Over Stand on a stable surface. Boil water and let it cool for about 30 seconds to reach a temperature of 200F 93C. Fold the paper filter along the seam and place it in the V60 dripper. Rinse the paper filter with hot water to remove any paper taste and preheat the V60 and the server. Discard the rinse water. Add the ground coffee to the V60 dripper, making sure it's evenly distributed. Start a timer and pour just enough hot water about 60ml to saturate the coffee grounds evenly. Allow it to bloom for 30 seconds. After the bloom, continue pouring hot water in a slow, spiral motion, keeping the water level consistent and avoiding the edges of the coffee bed. Once you've added all 300ml of water, let the coffee drip through the filter into the server below. This should take about 2-3 minutes. Remove the V60 dripper from the stand, and your coffee is ready to enjoy!

Prep Time: 5 minutes

Cook Time: 4 minutes

Start your busy morning with this delicious and nutritious Berry Blast Smoothie. Packed with antioxidants, vitamins, and protein, it will give you the energy boost you need to tackle your day.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1 banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon chia seeds. Ice cubes optional.

Instructions: Put the mixed berries, banana, Greek yogurt, almond milk, and honey in a blender. Mix until it's creamy and smooth. Is it too warm for you Add some ice cubes and blend it again. Put it in a glass, top it with chia seeds, and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes