New Leaf Duds

This comforting dish features tender beef short ribs braised in red wine until succulent and flavorful. Served alongside creamy garlic mashed potatoes, it's a hearty meal perfect for a cozy night in or a special dinner party.

Ingredients: 4 beef short ribs. 1 bottle red wine. 2 cups beef broth. 1 onion, diced. 4 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 2 sprigs fresh thyme. 2 bay leaves. Salt and pepper to taste. 4 large potatoes, peeled and cubed. 1/2 cup milk. 4 tablespoons butter. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Season short ribs with salt and pepper. In a large Dutch oven, sear short ribs on all sides until browned. Remove and set aside. In the same pot, saut onion, garlic, carrots, and celery until softened. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Add beef broth, thyme, and bay leaves. Return short ribs to the pot. Cover and transfer to the oven. Braise for 2-3 hours, until meat is tender and falling off the bone. Meanwhile, cook the potatoes in a pot of salted boiling water until tender. Drain. Mash the potatoes with milk, butter, salt, and pepper until smooth and creamy. Serve the braised short ribs over garlic mashed potatoes, spooning the sauce over the top.

Prep Time: 20 minutes

Cook Time: 180 minutes

This vegan raw onion dip is smooth and tasty, and it's great for dipping raw vegetables or putting on crackers. It is made with healthy ingredients and doesn't need to be cooked, so the nutrients and enzymes in the ingredients stay intact.

Ingredients: 2 large onions, peeled and chopped. 1 cup raw cashews, soaked for 4 hours and drained. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon onion powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Water, as needed.

Instructions: Put nutritional yeast, lemon juice, olive oil, onion powder, garlic powder, salt, and pepper in a food processor. Add chopped onions and pulse until everything is well mixed. Add water as needed to get the consistency you want and blend until smooth. Check the seasoning and make changes if needed. Get a bowl ready to serve the onion dip from. You can serve it right away with raw vegetables or put it in the fridge to use later.

Prep Time: 10 minutes

Cook Time: 0 minutes

It's very simple to make these Crock Pot Chicken Tacos, and they taste great too. The slow cooking process lets the chicken soak up all the tasty flavors of the vegetables and taco seasoning. It's great for when you've had a busy day and want a healthy meal ready for dinner.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 packet taco seasoning mix. 1 cup chicken broth. 1 onion, chopped. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 1 can 14 oz diced tomatoes, undrained. 1 can 4 oz diced green chilies, drained. 1 teaspoon minced garlic. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Tortillas for serving. Your favorite taco toppings lettuce, cheese, salsa, etc..

Instructions: Put the chicken breasts in the slow cooker. Throw the chicken broth, diced tomatoes, diced green chilies, minced garlic, cumin, paprika, salt, and pepper into a bowl. Then mix the whole thing together. Add the mix to the crock pot with the chicken. On top, put the chopped onion, red bell pepper, and green bell pepper. Leave the lid on and set the heat to low. Cook for 6 to 8 hours, or until the chicken is soft and can be easily shred with a fork. Take the chicken out of the crock pot and use two forks to shred it. Put the chicken shreds back into the crock pot and mix them with the sauce and vegetables. Put the Crock Pot Chicken Tacos on tortillas and top them with the things you like best about tacos. Enjoy your quick, healthy, juicy, and tasty chicken tacos!

Prep Time: 15 minutes

Cook Time: 360 minutes

Warm up this winter with a comforting bowl of Cozy Winter Veggie Soup! Packed with nutritious vegetables and bursting with flavor, this soup is perfect for chilly days and nights. It's easy to make and will keep you cozy all season long.

Ingredients: 1 onion, diced. 2 carrots, sliced. 2 stalks celery, chopped. 2 cloves garlic, minced. 1 can diced tomatoes. 4 cups vegetable broth. 1 cup frozen peas. 1 cup chopped spinach. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Saut until softened, about 5 minutes. Add minced garlic and cook for another minute. Pour in diced tomatoes and vegetable broth. Stir well. Season with dried thyme, salt, and pepper. Bring soup to a simmer and let it cook for 15-20 minutes. Add frozen peas and chopped spinach. Cook for an additional 5 minutes. Taste and adjust seasoning if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Granola Baked Apples are a delightful treat, combining the wholesome goodness of fresh apples with a sweet and crunchy granola filling. Slow cooked to perfection, these apples make for a comforting dessert or even a cozy breakfast option.

Ingredients: 6 large apples, cored. 1/2 cup granola. 1/4 cup brown sugar. 1/4 cup melted butter. 1 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 cup chopped nuts optional. 1/4 cup dried fruit optional.

Instructions: Add brown sugar, melted butter, cinnamon, nutmeg, nuts, and dried fruit to a bowl. Mix the ingredients together. Put the granola mixture inside the apples that have been cored. Put the stuffed apples in the crock pot. For 4 to 5 hours, or until the apples are soft, cover and cook on low heat. If you want, you can serve it warm and top it with whipped cream or vanilla ice cream.

Prep Time: 15 minutes

Cook Time: 240 minutes

Enjoy the warm and comforting tastes of fall with this Pumpkin Spice Latte that you make at home. It's a great drink to have on a cool fall morning or in the afternoon to pick you up.

Ingredients: 1 cup of freshly brewed coffee. 1/2 cup of milk. 2 tablespoons of pumpkin puree. 1 tablespoon of sugar. 1/2 teaspoon of pumpkin pie spice. Whipped cream optional. Cinnamon optional, for garnish.

Instructions: Use your favorite coffee beans to make a strong cup of coffee. Over medium heat, mix the milk, pumpkin puree, sugar, and pumpkin pie spice in a saucepan. Mix it well until it's warm but not boiling. Place the brewed coffee in a mug, and then add the pumpkin spice milk mix. Mix things together well. Add whipped cream and a sprinkle of cinnamon on top if you want. It tastes like fall when you eat it hot.

Prep Time: 5 minutes

Cook Time: 5 minutes

This Jalapeno Popper Dip is a spicy and creamy appetizer that tastes just like regular jalapeno poppers but is easier to make. This dip is great for parties or getting together on game day, and it will go fast!

Ingredients: 8 oz cream cheese, softened. 1 cup mayonnaise. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 4 oz diced green chilies. 4 oz diced jalapenos. 1/2 cup breadcrumbs. 1/4 cup diced cooked bacon optional. 1/4 cup chopped green onions optional.

Instructions: Warm the oven up to 175F 350C. Put cream cheese, mayonnaise, cheddar cheese, Parmesan cheese, green chilies, and jalapenos in a bowl and mix them together. Put the mix into a baking dish. Put the bacon, green onions, and breadcrumbs in a different bowl. Spread the breadcrumb mixture out over the cream cheese mixture in a thin layer. After the oven is hot, bake for 25 to 30 minutes, or until the top is golden brown and the dip is hot and bubbly. Mix it up and serve it hot with crackers, tortilla chips, or vegetable sticks.

Prep Time: 10 minutes

Cook Time: 30 minutes

These Strawberry Doughnuts with Cream Cheese Glaze are a delightful treat that combines the sweetness of strawberries with the creaminess of cream cheese. Perfect for breakfast or a sweet snack.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup fresh strawberries, pureed. 1/4 cup unsalted butter, melted. 1 egg. 1/2 teaspoon vanilla extract. 1/4 cup milk. For the glaze:. 4 oz cream cheese, softened. 1 cup powdered sugar. 1/2 teaspoon vanilla extract. 2-3 tablespoons milk. Red food coloring optional. Sprinkles for decoration optional.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and salt in a mixing bowl. Combine the strawberry puree, milk, egg, melted butter, and vanilla extract in a different bowl. Mix the dry and wet ingredients together until they are well combined. For each doughnut well, fill the pan about two thirds of the way to the top with batter. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean, in a preheated oven. The doughnuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling. Beat the softened cream cheese, powdered sugar, milk, and vanilla extract together until smooth to make the cream cheese glaze. For a pink glaze, add red food coloring if desired. After letting any excess glaze drip off, dip each cooled doughnut into it and place it back on the wire rack. If desired, add sprinkles while the glaze is still wet. Before serving, let the glaze settle for a few minutes. Savor your homemade doughnuts with strawberries!

Prep Time: 20 minutes

Cook Time: 15 minutes

A delicious and satisfying keto-friendly salad featuring crispy pork belly, fresh vegetables, and tangy blue cheese, perfect for a light lunch or dinner.

Ingredients: 1 lb pork belly, sliced. 1 head iceberg lettuce, cut into wedges. 1/2 cup cherry tomatoes, halved. 1/4 cup blue cheese crumbles. 1/4 cup sliced red onion. 2 tbsp olive oil. 2 tbsp balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Season the pork belly slices with salt and pepper. Place pork belly slices on a baking sheet lined with parchment paper and roast for 25-30 minutes until crispy and golden brown. In a small bowl, whisk together olive oil and balsamic vinegar to make the dressing. Arrange iceberg lettuce wedges on a serving platter. Top with roasted pork belly slices, cherry tomatoes, blue cheese crumbles, and sliced red onion. Drizzle the dressing over the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Everyone loves the classic snack of deviled eggs. With Dijon mustard and white wine vinegar, this recipe from The Girl Who Ate Everything gives them a sour kick that makes them perfect for any party or get-together.

Ingredients: 6 large eggs. 2 tablespoons mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon white wine vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. Chopped fresh chives for garnish.

Instructions: Put the eggs in a pot and add enough water to cover them. Once the water starts to boil, lower the heat and let it cook slowly for 9 to 12 minutes. Put the eggs in a bowl of ice water to cool down. Then, peel them and cut them in half lengthwise. Take the egg yolks out and put them in a bowl. Use a fork to mash the yolks. Add the Dijon mustard, white wine vinegar, salt, and black pepper, and mix them in until everything is well mixed. Place a half egg white inside each egg yolk half. Cover with paprika and top with chopped chives. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Keto Cabbage Slaw is a refreshing and crunchy side dish that pairs perfectly with grilled meats or as a topping for tacos or burgers. It's low in carbs and high in flavor, making it a great addition to your ketogenic meal plan.

Ingredients: 1/2 head green cabbage, shredded. 1/4 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon dijon mustard. 1 teaspoon erythritol or preferred keto sweetener. Salt and pepper to taste.

Instructions: Shred the cabbage and mix it with the mayonnaise, apple cider vinegar, Dijon mustard, and erythritol in a large bowl. Make sure to mix the cabbage well so that the dressing covers it all. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix.

Prep Time: 10 minutes

Cook Time: 0 minutes

A refreshing and visually appealing parfait featuring a medley of red berries, layered with angel food cake, Greek yogurt, vanilla custard, and topped with whipped cream. Perfect for a light and indulgent dessert.

Ingredients: 1 cup strawberries, sliced. 1 cup raspberries. 1 cup blueberries. 1/2 cup granulated sugar. 1 teaspoon lemon zest. 2 cups Greek yogurt. 1 cup whipped cream. 1 cup vanilla custard. 1 cup angel food cake, cubed.

Instructions: Put blueberries, raspberries, strawberries, sugar, and lemon zest in a bowl and mix them together. Take it out of the heat for 15 minutes and mix it well. Put angel food cake cubes on the bottom of serving glasses or jars. Place a small amount of the berry mix on top of the cake layer. First put down a layer of Greek yogurt. Then add a layer of vanilla custard. Repeat the layers until the glasses are full. Add a dollop of whipped cream on top to finish. If you want, you can add extra berries and a mint sprig as a garnish. Put it in the fridge for at least an hour before you serve it so the flavors can mix. Enjoy the tasty Red Berries Trifle Parfait when it's cold!

Prep Time: 20 minutes

Cook Time: 0 minutes

Enjoy the delightful taste of doughnuts in cookie form with these easy-to-make and irresistibly tasty doughnut cookies!

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup unsalted butter, cold and cubed. 1 egg. 1/4 cup milk. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/4 teaspoon nutmeg optional, for doughnut flavor.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your hands to work the butter into the mixture until it resembles coarse crumbs. In a separate bowl, beat the egg, then add milk and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and mix until just combined. If using nutmeg, fold it in. Scoop spoonfuls of the dough onto the prepared baking sheet to form cookie shapes with holes in the centers, resembling doughnuts. Bake in the preheated oven for about 10-12 minutes, or until the cookies are lightly golden around the edges. Remove from the oven and let the cookies cool on a wire rack. Optional: Once the cookies are cooled, you can glaze them with a simple mixture of powdered sugar and milk to mimic the glaze on doughnuts.

Prep Time: 15 minutes

Cook Time: 10-12

With the warm tastes of vanilla and chai, this protein shake is both tasty and good for you.

Ingredients: 1 cup almond milk. 1 scoop vanilla protein powder. 1 teaspoon chai tea powder. 1 teaspoon honey. teaspoon vanilla extract. teaspoon cinnamon. Ice cubes optional.

Instructions: Almond milk, vanilla protein powder, chai tea powder, honey, vanilla extract, and cinnamon should all be put into a blender. Mix until it's smooth. If you want, you can add ice cubes and blend again until you get the consistency you want. Put it in a glass and serve it cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

These Fall Harvest Cookies are packed with warm spices, pumpkin puree, oats, nuts, and dried fruit, making them the perfect treat for the autumn season.

Ingredients: 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 1 cup packed brown sugar. 1/2 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup canned pumpkin puree. 1 cup old-fashioned oats. 1 cup chopped pecans or walnuts. 1/2 cup raisins or dried cranberries.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on baking sheets. Mix the flour, baking soda, ground cinnamon, nutmeg, and cloves with a whisk in a medium-sized bowl. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the pumpkin puree and mix well until the texture is smooth. Slowly add the dry ingredients to the wet ones, mixing only until everything is mixed together. Add the oats, chopped nuts, raisins or dried cranberries, and mix them in well. Place spoonfuls of dough on the baking sheets that have been prepared, leaving space between each cookie. For 12 to 15 minutes, or until the edges start to brown a little, bake it. Take the cookies out of the oven and let them cool for a few minutes on the baking sheets. Then, move them to wire racks to cool completely. Enjoy these tasty Fall Harvest Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Strawberry Glazed Sugar Cookies are a delectable treat that are suitable for any occasion. The sweet and buttery sugar cookies are topped with a luscious strawberry glaze and a drizzle of icing, making them as lovely as they are tasty.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup strawberry jam or preserves. 1 cup powdered sugar. 2-3 tablespoons milk. Pink food coloring optional. Sprinkles for decoration optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter-sugar mixture, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Scoop tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Using your thumb or the back of a spoon, make an indentation in the center of each cookie. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, heat the strawberry jam or preserves in a microwave-safe bowl for about 20 seconds until it becomes more liquid in texture. If desired, add a few drops of pink food coloring for a vibrant glaze. Fill the center indentation of each cookie with the strawberry glaze. In a separate bowl, whisk together the powdered sugar and milk to create a thick, but pourable icing. Adjust the milk or sugar as needed to reach your desired consistency. Drizzle the icing over the cookies or use a piping bag to create decorative patterns. Add sprinkles on top of the icing while it's still wet to decorate the cookies as desired. Allow the icing to set before serving these delicious strawberry glazed sugar cookies!

Prep Time: 20 minutes

Cook Time: 10-12

A delightful dessert made by repurposing leftover red velvet cupcakes into a luscious trifle. Layers of crumbled cupcakes, sweet cream cheese, and whipped cream create a heavenly treat.

Ingredients: 4 leftover red velvet cupcakes, crumbled. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup cream cheese, softened. 1/2 cup granulated sugar. 1/4 cup milk. 1/2 cup mini chocolate chips. Fresh strawberries for garnish optional.

Instructions: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside. In another bowl, beat together the cream cheese, granulated sugar, and milk until smooth and creamy. Take serving glasses or bowls and layer them with crumbled red velvet cupcakes at the bottom. Add a layer of the cream cheese mixture on top of the cupcakes. Sprinkle a few mini chocolate chips on top of the cream cheese layer. Repeat the layers with cupcakes, cream cheese mixture, and chocolate chips until the glasses are filled. Top each glass with a generous dollop of the whipped cream mixture. Garnish with fresh strawberries, if desired. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your delicious Red Velvet Cupcake Trifle!

Prep Time: 15 minutes

Cook Time: 0 minutes