My Little Moses

Savor the decadent chocolate flavor of these glazed donuts. Ideal for a sugary snack at any time of day!

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 egg. 1 tsp vanilla extract. 1/2 cup hot water. 1 cup powdered sugar. 2 tbsp cocoa powder. 2-3 tbsp milk. 1/2 tsp vanilla extract. Pinch of salt. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the hot water until the batter is smooth. Pour the batter into the donut pan, filling each cavity about 2/3 full. Bake for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. In a separate bowl, whisk together the powdered sugar, cocoa powder, milk, vanilla extract, and a pinch of salt until you have a smooth glaze. Dip each cooled donut into the glaze and place them back on the wire rack to let the excess glaze drip off. Decorate with sprinkles if desired. Let the glaze set for about 15 minutes before serving. Enjoy your delicious Glazed Chocolate Donuts!

Prep Time: 15 minutes

Cook Time: 12 minutes

These roasted green beans and tomatoes are a flavorful and colorful side dish that's perfect for a keto diet. The green beans are roasted until tender and slightly caramelized, while the cherry tomatoes burst with flavor and sweetness. It's an easy and delicious way to enjoy your vegetables!

Ingredients: 1 lb fresh green beans, trimmed. 1 pint cherry tomatoes. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cherry tomatoes and green beans on a baking sheet that has been lined with parchment paper. Put minced garlic on top of the vegetables after adding olive oil. Add pepper and salt to taste. Toss the vegetables in the oil and garlic to cover them all over. Put the green beans and tomatoes in a hot oven and roast them for 20 to 25 minutes, or until the green beans are soft and the tomatoes are soft and blistered. Take the vegetables out of the oven and put them on a serving dish. Before serving, sprinkle with fresh basil leaves. These roasted green beans and tomatoes are a tasty and healthy side dish that you can eat while following the keto diet.

Prep Time: 10 minutes

Cook Time: 25 minutes

This homemade ice cream tastes great with the sweet nectarines and bourbon that go well together. This is a great treat for summer or a special dessert.

Ingredients: 4 ripe nectarines, pitted and diced. 1/4 cup bourbon. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract.

Instructions: To make the nectarines and bourbon smooth, put them in a blender and chop them up. Put the heavy cream, whole milk, and sugar in a saucepan and mix them together. On medium heat, stir the mixture until the sugar is gone and it's warm. Whisk the egg yolks in a different bowl. Slowly pour the warm cream mixture into the egg yolks while whisking all the time. Put the mixture back in the saucepan. Cook over medium heat, stirring all the time, for about 5 to 7 minutes, or until it thickens and coats the back of a spoon. Take it off the heat and add the vanilla extract and nectarine puree. Join them together. Put the mix in a bowl and let it cool down until it's room temperature. Cover the bowl and put it in the fridge for at least 4 hours or overnight. Put the chilled mixture into an ice cream maker and churn it as directed by the maker's maker. Once the ice cream is smooth, put it in a container and freeze it for at least two hours before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

A refreshing and zesty summer salad that's perfect for hot days. This lettuce-free salad combines the flavors of ripe tomatoes, crisp cucumber, and fresh basil with a tangy dressing.

Ingredients: 2 large tomatoes, diced. 1 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons extra virgin olive oil. 1 tablespoon red wine vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Dice the tomatoes, slice the cucumber, thinly slice the red onion, and chop the basil leaves. Put them all in a large bowl. Mix the honey, red wine vinegar, extra virgin olive oil, salt, and pepper in a separate small bowl using a whisk. Add the salad ingredients to the dressing and mix them together gently. Put the salad in the fridge for at least 30 minutes to let the flavors mix. Enjoy the tangy tomato and cucumber salad while it's cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

These yogurt granola and honey popsicles are a healthy treat that tastes great. They're great on hot summer days or any time you want a cool snack. These popsicles are a great treat for kids and adults alike because they have creamy Greek yogurt, crunchy granola, sweet honey, and brightly colored berries.

Ingredients: 2 cups Greek yogurt. 1/2 cup granola. 1/4 cup honey. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup chopped nuts almonds, walnuts.

Instructions: Put the Greek yogurt and honey in a bowl and mix them together. Mix everything together well. Mix the granola into the yogurt mixture and make sure it's spread out evenly. Add the chopped nuts and mixed berries slowly to the mixture. Put the yogurt mixture into popsicle molds, leaving some room at the top for the pops to rise. Place a popsicle stick in each mold. To make sure they are fully frozen, put the molds in the freezer and leave them there for at least 4 hours. To get the popsicles out of the molds, run them under warm water for a short time. Get your honey popsicles and yogurt granola out and enjoy them!

Prep Time: 15 minutes

Cook Time: 240 minutes

This gluten-free Arugula Wild Rice Salad with Orange is a refreshing and nutritious dish that's perfect for any occasion. The combination of nutty wild rice, peppery arugula, sweet oranges, and crunchy almonds creates a delightful symphony of flavors and textures. The tangy balsamic dressing ties everything together beautifully, making this salad a crowd-pleaser.

Ingredients: 1 cup wild rice, cooked. 2 cups arugula. 1 orange, peeled and segmented. 1/4 cup sliced almonds. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked wild rice, arugula, orange segments, and sliced almonds. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Garlic Parmesan Roasted Shrimp is a flavorful and easy seafood dish that's perfect for a quick weeknight meal or as an appetizer for a gathering. The combination of garlic, Parmesan cheese, and breadcrumbs creates a crispy coating on the shrimp, while lemon adds a refreshing touch.

Ingredients: 1 lb large shrimp, peeled and deveined. 3 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 1 tablespoon chopped fresh parsley. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. Garlic powder, olive oil, grated Parmesan cheese, bread crumbs, chopped parsley, salt, and pepper should all be mixed together in a bowl. Put the shrimp in the bowl and toss them around so that they are covered in the mixture all over. Put the shrimp on a baking sheet that has been lined with parchment paper so that they are all at once. After the oven is hot, roast the shrimp for 8 to 10 minutes, or until they are pink and cooked all the way through. With lemon wedges on the side, serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the ultimate chewy chocolate chip cookies with just the right amount of sweetness and gooeyness. These cookies are a traditional favorite for any occasion.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, room temperature. 1/2 cup granulated sugar. 1 cup packed light-brown sugar. 1 teaspoon salt. 2 teaspoons pure vanilla extract. 2 large eggs. 2 cups semisweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. Mix the flour and baking soda together in a medium-sized bowl. Melt the butter in a large bowl. Use an electric mixer to mix the butter, light brown sugar, granulated sugar, salt, and vanilla extract until the mixture is smooth. One at a time, add the eggs and beat well after each one. Slowly add the flour mixture to the butter mixture and mix just until everything is combined. Add the chocolate chips and mix them in. Round tablespoons of dough should be dropped onto baking sheets that have not been greased, leaving about 2 inches between each one. Put it in the oven for 10 to 12 minutes, or until the edges turn golden but the middle is still soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in rich, decadent double dark chocolate cookies that are completely vegan-friendly. These cookies are perfect for satisfying your chocolate cravings and are sure to be a hit with vegans and non-vegans alike!

Ingredients: 2 cups all-purpose flour. 3/4 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup vegan butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 1/4 cup plant-based milk. 1 tbsp vanilla extract. 1 cup vegan dark chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the vegan butter, brown sugar, and granulated sugar until smooth. Mix in the plant-based milk and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the vegan dark chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these double dark chocolate cookies with a glass of plant-based milk!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and gluten-free low-carb recipe featuring fried cabbage and kielbasa sausage, seasoned to perfection. This dish is perfect for a quick and healthy weeknight dinner.

Ingredients: 1 lb Kielbasa sausage, sliced. 1 large head of cabbage, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp paprika. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add the sliced Kielbasa sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside. In the same skillet, add the minced garlic and sliced onion. Saut until the onion becomes translucent, about 3 minutes. Add the thinly sliced cabbage to the skillet and cook, stirring occasionally, until it starts to wilt and turn golden brown, about 10 minutes. Season the cabbage with paprika, salt, and pepper. Stir to combine. Return the cooked Kielbasa sausage to the skillet and stir everything together. Cook for an additional 5 minutes to heat through. Garnish with fresh parsley and serve hot. Enjoy your gluten-free Fried Cabbage with Kielbasa!

Prep Time: 15 minutes

Cook Time: 20 minutes

This recipe for Chicken Chow Mein has the best mix of flavors and textures, making it the best you'll ever taste. It has just the right amount of soft chicken, crunchy vegetables, savory sauce, and tasty chow mein noodles.

Ingredients: 300g chicken breast, thinly sliced. 200g chow mein noodles. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 onion, thinly sliced. 1 carrot, julienned. 1 bell pepper, thinly sliced. 2 cups cabbage, shredded. 2 green onions, chopped. Salt and pepper to taste.

Instructions: Cook chow mein noodles according to package instructions. Drain and set aside. In a small bowl, mix soy sauce, oyster sauce, and sesame oil. Set aside. Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and sliced onion, cook until fragrant. Add sliced chicken breast, cook until no longer pink. Stir in julienned carrot, sliced bell pepper, and shredded cabbage. Cook for 3-4 minutes. Add cooked noodles to the pan, pour the sauce over the mixture. Toss well to combine. Cook for an additional 2-3 minutes, until everything is heated through. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

The earthy flavor of wild rice and the rich flavor of sauted mushrooms come together in this flavorful and nourishing dish known as Wild Rice and Mushroom Pilaf. It works well as a main course for vegetarians or as a side dish.

Ingredients: 1 cup wild rice. 2 cups vegetable broth. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, sliced. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley.

Instructions: Use cold water to rinse the wild rice. Bring the vegetable broth to a boil in a pot. When the wild rice is tender, simmer it for 45 minutes with a lid on. Heat the olive oil in a skillet over medium heat. Add the garlic and onions, and saut until transparent. Add the black pepper, salt, and mushrooms. Saut the mushrooms until they are soft. Mix the mushroom mixture with the cooked wild rice. Add the chopped parsley and stir. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 50 minutes

These Cinnamon Applesauce Oatmeal Pancakes are a tasty and healthy way to start the day. It gets moist and a little sweet from the applesauce and oats, and it tastes warm and comforting from the cinnamon. Just right for a cozy morning.

Ingredients: 1 cup rolled oats. 1/2 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 cup unsweetened applesauce. 1 cup buttermilk. 1 egg. 2 tbsp melted butter. 1/2 tsp vanilla extract.

Instructions: In a blender, pulse the rolled oats until they resemble a coarse flour-like consistency. In a mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. In another bowl, whisk together the applesauce, buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are some lumps. Preheat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown, about 2-3 minutes per side. Remove the pancakes from the griddle and keep warm. Serve with Salted Peanut Butter Maple Syrup see below and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This easy slow cooker recipe yields tender cube steaks smothered in a savory gravy, making it a comforting and satisfying meal for any day of the week.

Ingredients: 4 cube steaks. 1 packet onion soup mix. 2 cups beef broth. 1 can cream of mushroom soup. 1/4 cup flour. Salt and pepper to taste.

Instructions: Add salt and pepper to the cube steaks, and then coat them in flour. Put the cube steaks that have been dredged in a bowl. Put onion soup mix, beef broth, and cream of mushroom soup in a bowl and mix them together. Put the cube steaks in the slow cooker and pour the soup mix over them. It should be on low for 6 to 8 hours, or until the meat is soft. You can put cube steaks with gravy on top of rice or mashed potatoes.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Paleo garlic bread recipe provides a delicious alternative to traditional bread. Made with cauliflower and flavorful seasonings, it's low-carb, gluten-free, and perfect for those following a Paleo lifestyle.

Ingredients: 1 large head of cauliflower, cut into florets. 3 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons almond flour. 2 tablespoons nutritional yeast. 1 teaspoon dried oregano. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Fresh parsley, chopped for garnish.

Instructions: Set the oven's temperature to 400F, or 200C. The cauliflower florets should be pulsed in a food processor to make them into the consistency of rice. Squeeze out extra moisture from the cauliflower rice by transferring it to a fresh kitchen towel. The cauliflower rice, nutritional yeast, olive oil, minced garlic, almond flour, oregano, salt, and pepper should all be combined in a big bowl. Toss to combine well. Spread the cauliflower mixture evenly onto a baking sheet lined with parchment paper, creating a thin layer. Bake for 25 to 30 minutes in a preheated oven, or until the edges are crisp and golden brown. When ready to serve, remove from the oven and top with chopped parsley. Cut into pieces and savor!

Prep Time: 15 minutes

Cook Time: 30 minutes

This One Pan Fiesta Rice Bake is a simple and flavorful dish that comes together easily in just one pan. Packed with vibrant vegetables, protein-rich black beans, and cheesy goodness, it's perfect for a quick and satisfying weeknight dinner.

Ingredients: 1 cup rice. 1 can black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 bell pepper, diced. 1 onion, diced. 1 jalapeo pepper, diced optional. 1 can diced tomatoes. 1 cup shredded cheese. 1 tablespoon taco seasoning. 1 1/2 cups vegetable broth. Salt and pepper to taste. Cilantro, for garnish optional. Sour cream, for serving optional.

Instructions: Preheat oven to 375F 190C. In a large oven-safe skillet or pan, combine rice, black beans, corn, bell pepper, onion, jalapeo if using, diced tomatoes, shredded cheese, and taco seasoning. Mix well. Pour vegetable broth over the mixture and stir to combine. Cover the skillet or pan with a lid or aluminum foil and bake in the preheated oven for 35-40 minutes, or until rice is cooked and most of the liquid is absorbed. Remove from oven and let it sit for a few minutes before serving. Garnish with cilantro and serve with sour cream, if desired. Enjoy your delicious One Pan Fiesta Rice Bake!

Prep Time: 10 minutes

Cook Time: 40 minutes

This elegant yet simple dish features perfectly seared scallops paired with a luxurious creamy lemon-caper sauce. The combination of flavors creates a delightful harmony that will impress your guests or make any weeknight dinner feel special.

Ingredients: 12 large scallops, patted dry. Salt and pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup chicken or vegetable broth. 1/2 cup heavy cream. 2 tablespoons capers, drained. 2 tablespoons fresh lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: Use salt and pepper to season the scallops. Put olive oil in a big skillet and heat it over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take it out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute, until it smells good. Add chicken or vegetable broth and scrape the pan's bottom to get rid of any browned bits. Turn down the heat to medium-low and add the lemon juice, heavy cream, and capers. Soak for two to three minutes, until the sauce gets a little thicker. Put the scallops back in the pan and gently toss them around to coat them with the sauce. Put small pieces of chopped parsley on top of the scallops and sauce. Serve right away, and if you want, top with more lemon slices.

Prep Time: 15 minutes

Cook Time: 10 minutes