Mooguart

This vegan version of mac and cheese has Mexican-style spices, black beans, corn, and a creamy cashew sauce that give it a new flavor.

Ingredients: 2 cups elbow macaroni. 1 cup raw cashews, soaked overnight. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon turmeric. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1/4 cup chopped cilantro. Salt and pepper to taste. Optional toppings: sliced avocado, chopped tomatoes, sliced jalapeos, lime wedges.

Instructions: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, and cayenne pepper. Blend until smooth and creamy. In a large skillet over medium heat, combine the cooked macaroni, black beans, corn, and the creamy cashew sauce. Stir until well combined and heated through, about 5 minutes. Season with salt and pepper to taste. Stir in chopped cilantro. Serve hot, topped with sliced avocado, chopped tomatoes, sliced jalapeos, and lime wedges if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

For a quick and easy lunch, these Creamy Tzatziki Grilled Chicken Wraps are great. The grilled chicken is juicy and flavorful, and the fresh vegetables and creamy tzatziki sauce go well with it. A delicious gluten-free choice!

Ingredients: 2 boneless, skinless chicken breasts. 1/4 cup gluten-free Greek yogurt. 2 tablespoons gluten-free mayonnaise. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1/2 cucumber, grated and drained. 1 tablespoon fresh dill, chopped. Salt and pepper to taste. 4 gluten-free tortilla wraps. 1 cup lettuce leaves. 1/2 red onion, thinly sliced. 1 tomato, thinly sliced.

Instructions: Greek yogurt, mayonnaise, lemon juice, minced garlic, grated cucumber, and fresh dill should all be mixed together in a bowl. Combine well. Add salt and pepper to the chicken breasts. Set a grill or grill pan over medium-high heat to get it hot. The chicken breasts should be cooked all the way through after 6 to 8 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. You can heat up the gluten-free tortilla wraps in the oven or in the microwave. On each tortilla, put a large spoonful of the creamy tzatziki sauce. On top of the sauce, put lettuce leaves, sliced chicken, red onion, and tomato slices. Roll the tortilla up tightly to make a wrap. Fold the sides in and roll it up. Serve the Grilled Chicken Wraps with Creamy Tzatziki right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in a guilt-free skinny milkshake that's high in protein and packed with delicious flavors. The combination of Oreo cookies, honey, and figs creates a sweet and satisfying treat that's perfect for a quick breakfast or post-workout snack.

Ingredients: 1 cup unsweetened almond milk. 1 scoop vanilla protein powder. 2 Oreo cookies or a healthier alternative. 2 dried figs. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional. Whipped cream and crushed Oreos for garnish optional.

Instructions: Protein powder, Oreo cookies, dried figs, honey, and vanilla extract should all be put into a blender. You can make it thicker by adding a handful of ice cubes. Blend the milkshake until all of the ingredients are well mixed and the milkshake is smooth and creamy. Get a glass and pour the milkshake in it. If you want, you can decorate the top with whipped cream and crushed Oreos. Serve right away and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Jam Pinwheel Cookies Tutti Dolci are delectably sweet and make a delectable treat. The buttery, flaky cookie dough complements the fruity jam filling perfectly. These cookies are simple to prepare and ideal for sharing with friends and family.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup fruit jam any flavor you prefer. Powdered sugar, for dusting optional.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the flour mixture and beat it well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a smooth dough forms. Take two equal pieces of dough and press each one into a flat rectangle shape. Cover the squares with plastic wrap and put them in the fridge for at least 30 minutes. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Pull out one rectangle of chilled dough and roll it out on a floured surface into a big, thin rectangle. Cover the rolled-out dough with a layer of fruit jam. Roll the dough into a log shape, jelly-roll style, starting at one end. Do the same thing with the second rectangle of dough. Put both logs in the fridge for another 20 to 30 minutes to firm up, then wrap them in plastic wrap. Take the logs out of the fridge when they are firm and cut them into 1/4-inch pinwheels. Make sure there is some space between the cookies when you put them on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 12 to 15 minutes, or until the edges turn golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. You can sprinkle powdered sugar on the cookies after they have cooled if you want to. Have fun with your tasty Jam Pinwheel Cookies Tutti Dolci!

Prep Time: 30 minutes

Cook Time: 15 minutes

This Buffalo Ranch Chickpea Taco Salad is filled with flavor and is vegan and gluten-free. It's a quick and filling way to eat. The spicy buffalo chickpeas add a kick, and the fresh vegetables and dairy-free ranch dressing balance out the tastes.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tbsp buffalo sauce. 1 tsp olive oil. 1/2 tsp garlic powder. 1/4 tsp onion powder. 1/4 tsp smoked paprika. Salt and pepper to taste. 4 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup diced red onion. 1/4 cup shredded carrots. 1/4 cup diced cucumber. 1/4 cup sliced avocado. 1/4 cup dairy-free ranch dressing. 1/4 cup chopped fresh cilantro. 1 lime, sliced for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to a bowl. Add the chickpeas and toss them around until they are well covered. Spread the chickpeas out on a baking sheet. Bake for 20 to 25 minutes, stirring them around halfway through, until they are crispy. Put mixed greens, cherry tomatoes, red onion, carrots, cucumber, and avocado in a large bowl. Cook some chickpeas and then add them to the salad. Add dairy-free ranch dressing and top with lime slices and fresh cilantro. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Frozen peach margaritas are a great way to cool off. With the sweetness of ripe peaches, the sourness of lime juice, and the kick of tequila, this cocktail makes a delicious frozen treat that's great for any event.

Ingredients: 4 cups frozen sliced peaches. 1 cup silver tequila. 1/2 cup triple sec. 1/4 cup fresh lime juice. 2 tablespoons honey. 2 cups ice cubes. Lime wedges and coarse salt, for garnish.

Instructions: In a blender, combine frozen peaches, tequila, triple sec, lime juice, and honey. Blend until smooth. Add ice cubes and blend until well combined and slushy. Rub the rim of glasses with lime wedges and dip in coarse salt. Pour margaritas into glasses and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the luscious flavors of strawberry cream pie in a lighter form with this skinny strawberry cream dip. Made with non-fat Greek yogurt and fresh strawberries, it's a guilt-free treat perfect for any occasion.

Ingredients: 1 cup non-fat Greek yogurt. 1/2 cup diced strawberries. 2 tablespoons honey or maple syrup. 1/2 teaspoon vanilla extract. 1 tablespoon lemon juice. Optional: fresh mint leaves for garnish.

Instructions: Greek yogurt, chopped strawberries, honey or maple syrup, vanilla extract, and lemon juice should all be mixed together in a bowl. Make sure to mix the ingredients well until they are all mixed in. Put the dip in the fridge for at least 30 minutes to let the flavors mix. If you want, add fresh mint leaves as a garnish before serving. Serve cold with graham crackers or your favorite fruits that you can dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

Buckeye Cookies are a classic treat featuring a creamy peanut butter center partially dipped in rich chocolate. They are easy to make and perfect for any occasion!

Ingredients: 1 1/2 cups creamy peanut butter. 1/2 cup unsalted butter, softened. 1 teaspoon vanilla extract. 3 1/2 cups powdered sugar. 1/4 teaspoon salt. 2 cups semisweet chocolate chips. 2 tablespoons coconut oil.

Instructions: In a mixing bowl, combine creamy peanut butter, softened unsalted butter, and vanilla extract. Mix until smooth. Gradually add powdered sugar and salt to the peanut butter mixture. Mix until well combined and a dough forms. Shape the dough into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Refrigerate the peanut butter balls for about 30 minutes to firm them up. In a microwave-safe bowl, melt semisweet chocolate chips and coconut oil in 20-second intervals, stirring until smooth. Using a toothpick or fork, dip each peanut butter ball into the melted chocolate, leaving a small portion of the peanut butter uncovered to resemble a 'buckeye'. Place the dipped balls back on the parchment-lined baking sheet. Refrigerate the dipped cookies for another 20-30 minutes to allow the chocolate to set. Once the chocolate is set, the Buckeye Cookies are ready to be enjoyed! Store the cookies in an airtight container in the refrigerator.

Prep Time: 20 minutes

Cook Time: 5 minutes

Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies are a tasty treat for any occasion. The combination of rich chocolate flavor, gooey chocolate chips, and colorful sprinkles makes them popular with both children and adults. Serve these soft and chewy cookies with a glass of cold milk or at a party and watch them disappear!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 3/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1/2 cup sprinkles rainbow or chocolate. 1/2 cup powdered sugar for frosting.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. All-purpose flour, cocoa powder, baking soda, and salt should all be mixed together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips should be carefully mixed in. Place round tablespoons of dough on the baking sheets that have been prepared, leaving enough space between each cookie. Put it in the oven for 10 to 12 minutes, or until the edges are set. The middles will look a little underdone, but they will get firmer as they cool. After baking, let the cookies cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way. Add a few teaspoons of water to the powdered sugar and mix it until you get a smooth, thick frosting. When the cookies are completely cool, drizzle them with frosting and then sprinkle them with candy right away. Wait about 30 minutes for the frosting to set before serving the cookies or putting them away in a container that won't let air in.

Prep Time: 20 minutes

Cook Time: 12 minutes

This Vegan Sugar Cookie Puppy Chow is a delightful and addictive treat that's perfect for parties or a sweet snack. The combination of white chocolate, vegan sprinkles, and crumbled sugar cookies gives it a delicious sugar cookie flavor.

Ingredients: 6 cups rice Chex cereal. 1 cup dairy-free white chocolate chips. 1/4 cup vegan butter. 1 teaspoon vanilla extract. 1 1/2 cups powdered sugar. 1/4 cup vegan sprinkles. 1/2 cup vegan sugar cookies, crumbled.

Instructions: Put the rice Chex cereal in a large bowl and set it aside. Put the dairy-free white chocolate chips and vegan 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. The vanilla extract should be mixed into the melted chocolate. Pour the chocolate mixture that has been melted over the rice Chex cereal and mix it in gently so that it covers all of the cereal. Put the powdered sugar in a large bag with a zipper top. Put the Chex cereal with the chocolate on top in the bag. Putting the lid on the bag and shaking it will cover all the cereal in powdered sugar. Put the sugar cookie crumbs and vegan sprinkles in the bag and gently shake it to mix. Place the mix on a baking sheet so it can cool and set. Keep at room temperature in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 5 minutes

This Berry Wedge Salad is a delightful combination of crisp iceberg lettuce, sweet mixed berries, tangy feta cheese, fresh mint, red onion, and candied pecans, all drizzled with a flavorful balsamic vinaigrette. It's a refreshing and vibrant salad that's perfect for any occasion.

Ingredients: 1 head of iceberg lettuce. 1 cup fresh mixed berries strawberries, blueberries, raspberries. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped red onion. 1/4 cup chopped candied pecans. 1/4 cup balsamic vinaigrette dressing.

Instructions: Wash and dry the head of iceberg lettuce. Cut the lettuce into four equal wedges and place them on serving plates. Evenly distribute the mixed berries, crumbled feta cheese, chopped mint leaves, red onion, and candied pecans over the lettuce wedges. Drizzle each salad with balsamic vinaigrette dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

For a quick and tasty breakfast treat, turn cinnamon rolls that have been kept in the fridge into waffles.

Ingredients: 1 can 8 count refrigerated cinnamon rolls. Cooking spray. Maple syrup optional. Powdered sugar optional.

Instructions: Warm up your waffle iron and use cooking spray to lightly coat it. Take one of the cinnamon rolls and put it in the middle of the waffle iron. The waffle should be golden brown and cooked all the way through after you close the waffle iron. Take the waffle off and do it again with the rest of the cinnamon rolls. If you want, you can drizzle it with maple syrup and sprinkle it with powdered sugar. Enjoy while still warm!

Prep Time: 5 minutes

Cook Time: 10 minutes

This guaranteed moist and juicy roasted chicken is seasoned with a blend of spices and roasted with lemon and onion to infuse flavor and moisture into the meat. Perfect for a comforting family meal or special occasion dinner.

Ingredients: 1 whole chicken about 4-5 lbs. 2 tablespoons olive oil. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 lemon, halved. 1 onion, quartered.

Instructions: Warm the oven up to 425F 220C. Turn the chicken over and rinse it all over. Then, use paper towels to dry it off. Make sure the chicken is evenly covered with the olive oil, salt, pepper, garlic powder, and paprika. Squeeze the lemon halves over the chicken, and then put them inside along with the onion quarters. If you want even cooking, you can tie the legs together with kitchen twine. Toast or bake the chicken with the breast side facing up in a pan. If you stick a knife between the leg and thigh and try to pull out some juices, the meat should be 165F 75C inside. Roast it in a preheated oven for an hour to an hour and fifteen minutes. After taking the chicken out of the oven, let it sit for 10 minutes before cutting it up. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 75 minutes

These gluten-free Taco Turkey and Black Bean Rice Bowls are a delicious and wholesome meal option. Packed with flavorful ingredients and easy to customize, they make for a satisfying dinner that the whole family will love.

Ingredients: 1 lb ground turkey. 1 cup cooked white or brown rice. 1 can 15 oz black beans, drained and rinsed. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup diced bell peppers any color. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese use a gluten-free brand. 1/4 cup fresh cilantro leaves, for garnish. Sour cream or Greek yogurt for topping optional. Salsa for topping optional.

Instructions: In a large skillet, cook the ground turkey over medium-high heat until browned and cooked through, breaking it apart with a spatula as it cooks. Drain any excess fat if needed. Add the diced onion, bell peppers, and minced garlic to the skillet with the cooked turkey. Cook for another 3-4 minutes, or until the vegetables soften. Stir in the chili powder, ground cumin, paprika, salt, and pepper. Cook for an additional 2 minutes to let the spices toast and flavors meld. Add the diced tomatoes and black beans to the skillet. Stir well and cook until heated through. To assemble the rice bowls, divide the cooked rice among 4 serving bowls. Top each bowl with the taco turkey and black bean mixture. Sprinkle shredded lettuce and cheddar cheese over the top of each bowl. Garnish with fresh cilantro leaves and, if desired, add a dollop of sour cream or Greek yogurt and salsa. Serve immediately and enjoy your gluten-free Taco Turkey and Black Bean Rice Bowls!

Prep Time: 15 minutes

Cook Time: 20 minutes

Calzone di uova alle zucchine trifolate is a delicious Italian-inspired dish that combines the flavors of fluffy eggs, sautéed zucchinis, and melted cheese, all enveloped in a crispy pizza dough crust. It's perfect for breakfast, brunch, or a hearty lunch. Give it a try and savor the Italian goodness!

Ingredients: 4 large eggs. 2 medium-sized zucchinis, thinly sliced. 1/2 cup diced onions. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and black pepper to taste. 1/2 cup grated Parmesan cheese. 1/2 cup shredded mozzarella cheese. 1/4 cup fresh basil leaves, chopped. 1 sheet of store-bought pizza dough. Flour for dusting.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the olive oil in a big pan and heat it over medium-low heat. Add the minced garlic and diced onions and saut until the onions are clear. Put the thinly sliced zucchini in the pan and cook them until they are soft and a little brown. Add black pepper and salt. Take it off the heat and set it aside. Put the eggs in a bowl and whisk them. Then add the grated Parmesan cheese, shredded mozzarella cheese, and chopped fresh basil. You can make the pizza dough into a big circle or a rectangle by rolling it out on a floured surface. Place the dough that has been rolled out on a baking sheet that has been lined with parchment paper. Spread the cooked zucchini mixture out evenly on one half of the dough, making sure to leave some space around the edges. Cover the zucchini with the egg and cheese mixture. To make a half-circle, fold the other half of the dough over the filling. To close the calzone, press the edges together. Cut a few small holes in the top of the calzone to let the steam escape while it's baking. The calzone should be baked in a hot oven for 25 to 30 minutes, or until it turns golden brown and the filling is set. When you take it out of the oven, let it cool for a few minutes. Then, cut it into pieces. Take a bite of your warm Calzone di uova alle zucchine trifolate and enjoy it!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the deliciousness of homemade turtles – a perfect blend of crunchy pecans, chewy caramel, and smooth milk chocolate.

Ingredients: 1 cup of pecan halves. 1/2 cup of soft caramels store-bought or homemade. 1 cup of milk chocolate chips. 1/2 teaspoon of vegetable oil.

Instructions: Line a baking sheet with parchment paper. Arrange clusters of 3-4 pecan halves on the parchment paper, leaving space between them. In a microwave-safe bowl, melt the soft caramels in 15-second intervals until smooth, stirring in between. Spoon a small amount of melted caramel over each cluster of pecans, creating a mound in the center. Allow the caramel to cool and set for about 30 minutes. In another microwave-safe bowl, melt the milk chocolate chips with vegetable oil in 15-second intervals until smooth, stirring in between. Spoon a generous amount of melted chocolate over the caramel and pecan clusters, covering them completely. Let the chocolate set for about 1 hour at room temperature or place the baking sheet in the refrigerator to speed up the process. Once the chocolate is firm, carefully remove the turtles from the parchment paper. Enjoy your homemade turtles!

Prep Time: 20 minutes

Cook Time: 10 minutes

A delightful Avocado Caprese Salad featuring creamy avocados, juicy tomatoes, and fresh mozzarella cheese, drizzled with a balsamic glaze. A perfect side dish for any meal!

Ingredients: 2 ripe avocados, sliced. 2 large tomatoes, sliced. 1 cup fresh mozzarella cheese, sliced. 1/4 cup fresh basil leaves. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Arrange avocado, tomato, and mozzarella slices on a serving platter. Tuck fresh basil leaves between the slices. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes