nathan englander

Start your day with a burst of energy and antioxidants. This Berry Blast Smoothie Bowl is a delightful combination of mixed berries, banana, and creamy Greek yogurt, topped with crunchy granola and fresh fruits.

Ingredients: 1 cup frozen mixed berries. 1 banana. 1/2 cup Greek yogurt. 1/4 cup almond milk. 2 tablespoons honey. 1/4 cup granola. Fresh berries and sliced banana for topping.

Instructions: Put the frozen mixed berries, banana, Greek yogurt, almond milk, and honey in a blender. Mix until it's creamy and smooth. Get a bowl and pour the smoothie in it. Add granola, fresh berries, and banana slices on top. Serve right away and enjoy!

With crushed sweet potato chips, chocolate chips, and a sprinkle of sea salt, these cookies strike the perfect balance of sweet and salty.

Ingredients: 1 cup sweet potato chips, crushed. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 teaspoon vanilla extract. 1 large egg. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup semisweet chocolate chips. 1/4 cup chopped pecans or walnuts. Sea salt, for sprinkling.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. Add the vanilla extract and egg to the butter-sugar mixture, and mix well. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the crushed sweet potato chips, semisweet chocolate chips, and chopped nuts. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, leaving space between each cookie. Gently flatten each cookie with a fork and sprinkle a pinch of sea salt on top of each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. 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.

Prep Time: 20 minutes

Cook Time: 10-12

This is a classic burger recipe that will taste great at your next cookout or barbecue. Fresh vegetables, melted cheddar cheese, juicy beef patties, and sauces are all served on hot dog buns.

Ingredients: 1 lb ground beef. 4 hot dog buns. 4 slices of cheddar cheese. 4 lettuce leaves. 4 tomato slices. 4 onion slices. 4 pickle slices. Salt and pepper to taste. Ketchup and mustard for topping.

Instructions: Warm up the grill over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. Add salt and pepper to each patty. Put the burger patties on the grill and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done. Add a slice of cheddar cheese to each patty and let it melt in the last minute of cooking. Warm up the hot dog buns on the grill while the burgers are cooking. Start by putting a lettuce leaf on the bottom half of each bun. Then add a burger patty with melted cheese, a tomato slice, an onion slice, and a pickle slice. On the top half of the buns, spread ketchup and mustard. Then, put them on top of the burgers that have been put together. Your classic burger is ready to eat when it's hot.

This dish, Crispy Coconut Chicken, is tasty and full of flavor. It has tender chicken breasts and crunchy shredded coconut. It's simple to make and great for a quick dinner during the week or having people over.

Ingredients: 4 chicken breasts, boneless and skinless. 1 cup shredded coconut. 1/2 cup breadcrumbs. 1/4 cup flour. 2 eggs, beaten. Salt and pepper to taste. Cooking oil spray.

Instructions: Get the oven ready by heating it up to 400F 200C. Shred the coconut and mix it with the breadcrumbs, flour, salt, and pepper in a shallow bowl. Dip each chicken breast in eggs that have been beaten, and then cover it all over with the coconut mixture. Line a baking sheet with parchment paper and put the chicken breasts on it. Spray a little cooking oil spray on top of each chicken breast. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the coating is golden and crispy. Enjoy while hot!

This Lemon Garlic Tortellini is a delightful pasta dish featuring tender tortellini coated in a vibrant lemon garlic sauce. It's quick to make and bursting with flavor, making it perfect for a weeknight dinner or a special occasion.

Ingredients: 1 lb tortellini. 3 cloves garlic, minced. 1/4 cup olive oil. Zest of 1 lemon. Juice of 1 lemon. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook the tortellini according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add cooked tortellini to the skillet, tossing to coat in the garlic-infused oil. Add lemon zest and lemon juice to the skillet, stirring to combine with the tortellini. Sprinkle grated Parmesan cheese over the tortellini and continue to toss until the cheese is melted and the sauce is well-combined. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Adding fresh cilantro to this very easy and tasty tilapia recipe makes it perfect for a quick and healthy meal. This dish is good for you because it doesn't have any gluten, is low in fat, and is high in protein.

Ingredients: 4 tilapia fillets. 1/4 cup chopped fresh cilantro. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a small bowl, mix together cilantro, olive oil, garlic, lime juice, salt, and pepper. Place tilapia fillets on a baking sheet lined with parchment paper. Spread the cilantro mixture evenly over the tilapia fillets. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. Serve hot and enjoy!

This recipe for keto sauerkraut is an easy and tasty way to get the health benefits of fermented foods while staying low-carb. It's full of probiotics that are good for your gut and can be changed to suit your tastes.

Ingredients: 1 medium-sized head of cabbage, finely shredded. 2 tablespoons sea salt. 1 tablespoon caraway seeds optional.

Instructions: In a large bowl, mix the shredded cabbage with salt and caraway seeds if using. Massage the cabbage mixture for about 5-10 minutes until it starts to release liquid. Transfer the cabbage mixture along with the liquid into a clean glass jar, pressing down firmly with a spoon or your hands to ensure there are no air pockets. Leave about 2 inches of space at the top of the jar. If the liquid doesn't cover the cabbage completely, add a bit of filtered water until it does. Cover the jar with a clean cloth or cheesecloth secured with a rubber band. Place the jar in a cool, dark place, like a cupboard or pantry. Let the sauerkraut ferment for 1-2 weeks, depending on your taste preferences. Check the sauerkraut every few days, pressing down on the cabbage to ensure it stays submerged in the liquid. Once the sauerkraut reaches your desired level of fermentation, seal the jar with a lid and store it in the refrigerator. It will continue to ferment, but at a slower pace. Enjoy your homemade keto sauerkraut as a nutritious and flavorful addition to your meals!

This Mexican Tortilla Rollups Dip is a creamy and flavorful appetizer that's perfect for parties and gatherings. Packed with zesty salsa, savory cheeses, and aromatic spices, it's sure to be a crowd-pleaser. Make it ahead of time for easy entertaining!

Ingredients: 1 8 oz package cream cheese, softened. 1 cup sour cream. 1 cup salsa. 1 cup shredded cheddar cheese. 1 cup chopped black olives. 1/2 cup chopped green onions. 1/2 cup chopped cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Flour tortillas, for serving.

Instructions: Softened cream cheese and sour cream should be mixed together in a large bowl until the mixture is smooth. Add chopped black olives, chopped green onions, chopped cilantro, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed. Put the dip in the fridge for at least an hour with the lid on to let the flavors mix. Stir the dip well before serving, and if you need to, add more seasoning. Serve chilled dip with flour tortillas that can be used to dip or spread.

Roasted butternut squash marinated in sriracha sauce is mixed with black beans, corn, and a variety of fresh toppings in these spicy and tasty tacos. They taste great and are a fun change from regular tacos!

Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil. 2 tablespoons sriracha sauce. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red onion, finely chopped. 1/2 cup fresh cilantro, chopped. 8 small tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. Sour cream and lime wedges for serving.

Instructions: Preheat your oven to 425F 220C. In a bowl, combine olive oil, sriracha sauce, cumin, chili powder, salt, and pepper. Mix well. Add the diced butternut squash to the bowl and toss until it's coated with the sriracha marinade. Spread the marinated butternut squash on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized, stirring once halfway through. While the butternut squash is roasting, heat the black beans and corn in a saucepan over medium heat until heated through. Warm the tortillas according to the package instructions. To assemble the tacos, place a spoonful of the black bean and corn mixture on each tortilla. Top with roasted sriracha butternut squash, chopped red onion, cilantro, shredded lettuce, diced tomatoes, and cheddar cheese. Drizzle with sour cream and serve with lime wedges for squeezing over the tacos. Enjoy your Sriracha Marinated Butternut Squash and Black Bean Tacos!

Prep Time: 15 minutes

Cook Time: 25 minutes

In these delectable cookies, indulge in the rich flavors of Baileys Irish Cream combined with decadent chocolate. Ideal for satisfying your sweet tooth or wowing guests.

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar, packed. 1 large egg. 1/4 cup Baileys Irish Cream. 1/2 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/2 cup chopped walnuts optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, Baileys Irish Cream, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped walnuts, if using. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. 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 cooled, enjoy these delicious Baileys Chocolate Cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Savor this Chocolate Sourdough Bread's rich, chocolaty goodness. It is a delicious treat for any occasion because of the harmony of chocolatey sweetness and tangy sourdough flavor.

Ingredients: 1 cup active sourdough starter. 1 1/4 cups lukewarm water. 3 1/2 cups bread flour. 1/2 cup cocoa powder. 1/2 cup sugar. 1/4 cup unsweetened chocolate chips. 1 tsp salt. 1/4 cup vegetable oil. 1/2 cup semisweet chocolate chunks.

Instructions: In a large mixing bowl, combine the sourdough starter and lukewarm water. Mix well. Add the bread flour, cocoa powder, sugar, unsweetened chocolate chips, and salt. Stir until a sticky dough forms. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours or until it doubles in size. Punch down the dough and knead in the vegetable oil and semisweet chocolate chunks until they are evenly distributed. Shape the dough into a round loaf and place it in a greased and floured Dutch oven or bread pan. Cover and let it rise for another 1-2 hours. Preheat your oven to 450F 230C. Bake the bread in the preheated oven for 30-35 minutes, or until it sounds hollow when tapped on the bottom. Remove from the oven and let it cool on a wire rack before slicing. Enjoy your homemade chocolate sourdough bread!

Prep Time: 30 minutes

Cook Time: 35 minutes

This Sneaky Green Sweet Berry Pancake Sauce Smoothie is a delicious and nutritious way to enjoy the flavors of sweet berries and the hidden goodness of fresh spinach. It's a perfect breakfast or snack option for those looking to sneak in some greens while satisfying their sweet tooth.

Ingredients: 1 cup fresh spinach leaves. 1/2 cup frozen mixed berries strawberries, blueberries, raspberries. 1 ripe banana. 1/2 cup plain Greek yogurt. 1/2 cup unsweetened almond milk. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. Ice cubes optional.

Instructions: Put the new spinach leaves in a blender. Put the ripe banana, plain Greek yogurt, unsweetened almond milk, maple syrup, and vanilla extract in the blender. You can make it colder and thicker by adding a handful of ice cubes. Mix everything together until it's smooth and creamy. If you think the smoothie is too sweet, add more maple syrup to make it less sweet. Get a glass and enjoy the Sneaky Green Sweet Berry Pancake Sauce Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

My Big Fat Greek Tacos take the tastes of Greece and make them easier to eat. Ground lamb or beef that has been seasoned, fresh vegetables, and a creamy tzatziki sauce are all wrapped up in warm pita bread to make these tasty tacos. It's a delicious mix of Mediterranean and Mexican food.

Ingredients: 1 lb ground lamb or beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tsp dried oregano. 1/2 tsp ground cumin. Salt and pepper to taste. 1 cup diced tomatoes. 1/2 cup diced cucumber. 1/2 cup crumbled feta cheese. 1/4 cup chopped fresh mint leaves. 4 pita bread rounds. Tzatziki sauce for serving.

Instructions: Warm up the ground lamb or beef in a big pan over medium-low heat until it turns brown. Get rid of any extra fat. To the skillet, add the minced garlic and chopped onion. Saut until the onion turns clear. Add the ground cumin, salt, and pepper, along with the dried oregano. Let the flavors mix for two more minutes. Take the pan off the heat and add the diced tomatoes. You can warm the pita bread rounds up in a dry pan or the microwave for a short time. Spoon some of the meat mixture onto each round of pita bread to make the Greek tacos. Chop up some fresh mint leaves, diced cucumber, and feta cheese to put on top. Add tzatziki sauce on top. Cut the pita bread in half and serve right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Key Lime Pie Ice Pops are a tasty frozen treat that tastes like the famous dessert. The graham cracker crust makes them crunchy and creamy, and they're a fun new take on an old favorite.

Ingredients: 1 cup graham cracker crumbs. 4 tablespoons unsalted butter, melted. 1 can 14 ounces sweetened condensed milk. 1/2 cup freshly squeezed key lime juice. 1 tablespoon lime zest. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract.

Instructions: In a bowl, mix graham cracker crumbs and melted butter until well combined. Press mixture firmly into the bottom of ice pop molds, forming a crust layer. In another bowl, whisk together sweetened condensed milk, key lime juice, and lime zest. In a separate bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continue whipping until stiff peaks form. Gently fold whipped cream mixture into the key lime mixture until fully combined. Pour the mixture into the prepared ice pop molds over the graham cracker crust, leaving a little space at the top for expansion. Insert ice pop sticks and freeze for at least 4 hours or until firm. Once frozen, carefully remove the ice pops from the molds and serve immediately. Enjoy!

Prep Time: 20 minutes

Cook Time: 240 minutes

There are lots of different colored vegetables and tasty sauce in this Vegan Lo Mein Meal Prep, which makes it a tasty and easy choice for lunch or dinner during the week.

Ingredients: 8 oz whole wheat or rice noodles. 2 tbsp sesame oil. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup snow peas. 2 carrots, julienned. 4 green onions, sliced. 4 cloves garlic, minced. 1-inch piece of ginger, minced. 1/4 cup soy sauce. 2 tbsp hoisin sauce. 1 tbsp rice vinegar. 1 tbsp maple syrup or agave nectar. 1 tsp sriracha sauce optional. 1 tbsp cornstarch mixed with 2 tbsp water. Toasted sesame seeds and sliced green onions for garnish.

Instructions: Following the directions on the package, cook the noodles, drain them, and set them aside. Put sesame oil in a large pan or wok and heat it over medium-high heat. Carrots, green onions, ginger, garlic, and snow peas should all be added. To make the vegetables tender-crisp, stir-fry them for three to four minutes. Whisk the soy sauce, hoisin sauce, rice vinegar, maple syrup or agave nectar, and sriracha sauce together in a small bowl. Add the sauce to the vegetables and mix them together. Toss the cooked noodles with the sauce and vegetables in the pan after adding them. Add the cornstarch mixture and keep cooking for another two to three minutes, until the sauce gets thicker. Put the lo mein into containers for meal prep and top with sliced green onions and toasted sesame seeds. Keep in the fridge for up to 4 days. Microwave until hot all the way through to reheat.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Lemon Garlic Cream Sauce Chicken in One Skillet is a quick and tasty meal that's great for busy weeknights. The creamy sauce with lemon and garlic flavors goes well with the juicy chicken breasts, making the whole meal a treat.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 2 tablespoons chopped fresh parsley.

Instructions: Add salt and pepper to the chicken breasts. Put olive oil in a big skillet and heat it over medium-high heat. It will take about 6 minutes on each side for the chicken breasts to turn golden brown after you add them. Take the chicken out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until it smells good. Heavy cream, lemon juice, lemon zest, and chicken broth should be added. Use a stir to mix. Put the chicken back in the pan and cook it on low heat for about 5 minutes, or until the sauce thickens and the chicken is fully cooked. Before you serve, sprinkle with chopped parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes

A hearty and flavorful vegan soup combining red lentils, sweet potatoes, and aromatic spices, simmered in creamy coconut milk.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 tbsp curry powder. 1 tsp ground cumin. 1/2 tsp ground turmeric. 1/4 tsp cayenne pepper. 4 cups vegetable broth. 2 cups water. 1 1/2 cups dried red lentils. 2 medium sweet potatoes, peeled and diced. 1 14 oz can coconut milk. Salt and pepper to taste. Cilantro, chopped for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for another minute, stirring constantly. Add vegetable broth, water, red lentils, and diced sweet potatoes to the pot. Bring to a simmer. Reduce heat to low, cover, and let simmer for about 20 minutes, or until lentils and sweet potatoes are tender. Stir in coconut milk and continue to simmer for another 5 minutes. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes