New Wave Women

These keto chocolate chip cookies are chewy and tasty, but they don't have many carbs. These cookies, which are made with sugar-free chocolate chips, almond flour, and coconut flour, are a great way to satisfy your sweet tooth while staying on the keto diet.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated erythritol sweetener. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup sugar-free chocolate chips.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and erythritol sweetener until light and fluffy. Add the egg and vanilla extract to the mixture, and beat until well combined. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the sugar-free chocolate chips. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. Gently flatten each cookie with the back of a spoon or your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the rich, creamy goodness of chocolate ice cream that you made yourself without having to use an ice cream maker. This no-churn recipe is simple to make and each scoop tastes delicious.

Ingredients: 2 cups heavy cream. 1 14 oz can sweetened condensed milk. 1/2 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. Pinch of salt. 1/2 cup chocolate chips or chopped chocolate optional.

Instructions: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk, cocoa powder, vanilla extract, and salt until well combined. If desired, fold in the chocolate chips or chopped chocolate for extra texture. Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula. Cover with plastic wrap or a lid and freeze for at least 6 hours or until firm. Once frozen, scoop and serve the ice cream as desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

A traditional Cobb Salad recipe full of flavorful, fresh ingredients. It's the ideal option for an easy and filling dinner.

Ingredients: 2 cups Romaine lettuce, chopped. 1/2 cup cherry tomatoes, halved. 1/2 cup cooked chicken breast, diced. 1/4 cup crumbled blue cheese. 1/4 cup hard-boiled eggs, chopped. 2 strips crispy bacon, crumbled. 1/4 cup avocado, diced. 2 tablespoons red onion, finely chopped. 1/4 cup ranch dressing. Salt and pepper to taste.

Instructions: In a large salad bowl, layer the chopped Romaine lettuce as the base. Arrange rows of cherry tomatoes, diced chicken breast, crumbled blue cheese, chopped hard-boiled eggs, crispy bacon, diced avocado, and finely chopped red onion on top of the lettuce. Drizzle ranch dressing evenly over the salad. Season with salt and pepper to taste. Toss the salad gently just before serving to mix all the ingredients and coat them with the dressing. Enjoy your delicious Cobb Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

Malse citroenkip en knappe pesto aardappelschijfjes make this airfryer meal delicious and easy to make. Perfect for a quick dinner!

Ingredients: 4 kipfilets. 1/4 kopje pesto saus. 2 eetlepels olijfolie. 2 citroenen, in plakjes gesneden. 4 kopjes aardappelschijfjes. Zout en peper naar smaak. Verse basilicumblaadjes voor garnering.

Instructions: Put the salmon fillets with pesto and olive oil in a bowl and let them sit for 30 minutes. Heat up the air fryer until it reaches 180C. Put the marinated chicken breasts in the air fryer and add the citron pancakes on top. Bake for 15 to 20 minutes, or until the eggs are set and the oranges are bright red. While the chicken is cooking, season the asparagus slices with olive oil, lemon juice, and pepper. Bake the apple slices in an air fryer set to 180C for 15 to 20 minutes, or until they are crispy and golden brown. Serve the lemon kipper on top of the pesto apple slices and garnish with fresh basil leaves. Enjoy your delicious Pesto almond cookies with lemon kip!

Prep Time: 30 minutes

Cook Time: 40 minutes

One popular Korean dish is kimbap, which is also called Korean seaweed rice rolls. It's a great way to start the day or have a snack. These rolls are great for eating on the go because they are full of different kinds of food.

Ingredients: 4 sheets dried seaweed. 2 cups cooked short-grain rice. 4 slices ham or crab sticks. 1 carrot, julienned. 1 cucumber, julienned. 4 strips pickled radish. 4 strips cooked egg omelette. Sesame oil. Salt. Sesame seeds optional.

Instructions: Lay a sheet of seaweed on a bamboo sushi mat. Spread a thin layer of rice evenly over the seaweed, leaving a small border at the top edge. Place a slice of ham or crab stick, carrot, cucumber, pickled radish, and egg omelette horizontally on the lower third of the rice. Roll the seaweed tightly using the sushi mat, sealing the edge with a bit of water. Brush sesame oil over the roll and sprinkle with salt and sesame seeds if desired. Slice the roll into bite-sized pieces using a sharp knife.

Prep Time: 20 minutes

Cook Time: 10 minutes

These Crunchy Onion Bacon Potatoes are the ultimate comfort food. Creamy mashed potatoes are mixed with crispy bacon, savory onions, and gooey cheese, then baked until golden and crunchy on top.

Ingredients: 4 large potatoes, peeled and diced. 6 slices bacon, chopped. 1 onion, diced. 1/2 cup shredded cheddar cheese. 1/4 cup chopped green onions. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Boil diced potatoes in salted water until tender, about 15 minutes. Drain and set aside. In a skillet, cook chopped bacon until crispy. Remove bacon and drain on paper towels, leaving about 2 tablespoons of bacon grease in the skillet. In the same skillet, saut diced onion in bacon grease until translucent. Add boiled potatoes to the skillet and mash them with a potato masher. Stir in shredded cheddar cheese, chopped green onions, and cooked bacon. Season with salt and pepper to taste. Transfer the mixture to a baking dish and dot the top with butter. Bake in the preheated oven for 20-25 minutes or until the top is golden and crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A quick and flavorful Thai-inspired soup perfect for busy weeknights. This creamy coconut curry soup is packed with vegetables and aromatic spices, making it a satisfying and comforting meal.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 carrot, sliced. 2 tbsp Thai red curry paste. 4 cups vegetable broth. 1 can 14 oz coconut milk. 1 tbsp soy sauce. 1 tbsp brown sugar. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro, chopped for garnish. Cooked rice or noodles optional, for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Cook until softened. Stir in red bell pepper and sliced carrot. Cook for 2-3 minutes. Add Thai red curry paste and cook for another minute. Pour in vegetable broth and coconut milk. Stir well. Season with soy sauce, brown sugar, lime juice, salt, and pepper. Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro. Optionally, serve over cooked rice or noodles.

Prep Time: 10 minutes

Cook Time: 20 minutes

This simple vanilla fudge recipe makes a tasty treat that's great for any event. It doesn't take much work or complicated ingredients to make a batch of tasty vanilla fudge that will satisfy your sweet tooth.

Ingredients: 3 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: Cover a square 8x8 inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off. Put the white chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave. To make the mixture smooth and fully melted, microwave it for 30 seconds at a time and stir it after each one. Add the vanilla extract and a little salt, and mix well. Put the mix into the baking pan that has been prepared and spread it out evenly. Set it aside for two hours or until it's cool enough to touch. When the fudge is set, use the extra parchment paper to lift it out of the pan. On a cutting board, cut it into small squares or any other shape you want. You can now enjoy your vanilla fudge.

Prep Time: 10 minutes

Cook Time: 5 minutes

This Success Boost Smoothie is packed with nutrients to help you stay energized and focused throughout the day. The combination of banana, blueberries, and spinach provides essential vitamins and antioxidants, while the Greek yogurt adds a creamy texture and protein. Chia seeds offer an extra boost of omega-3 fatty acids and fiber for sustained energy. Start your day with this delicious smoothie to keep having success over and over.

Ingredients: 1 ripe banana. 1/2 cup frozen blueberries. 1/2 cup Greek yogurt. 1/2 cup spinach leaves. 1 tablespoon honey. 1/2 cup almond milk. 1 teaspoon chia seeds. Ice cubes optional.

Instructions: Put the ripe banana in a blender after peeling it. Greet the blender with the Greek yogurt, spinach leaves, and honey. Adding the almond milk will help it blend. Add the chia seeds to the mix to make it healthier. Add some ice cubes if you'd like your smoothie to be colder. Mix everything together until it's smooth and creamy. Put the smoothie in a glass and savor it!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Nutella-Stuffed Mini Pancakes, also known as Ebelskivers, are a delightful twist on traditional pancakes. They are filled with creamy Nutella, making them a perfect treat for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 1 1/2 teaspoons granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup milk. 1 large egg. 2 tablespoons unsalted butter, melted. Nutella or chocolate hazelnut spread. Powdered sugar, for dusting. Fresh berries, for garnish optional.

Instructions: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps. Preheat your Ebelskiver pan over medium heat and lightly grease each well with cooking spray or a small amount of butter. Fill each well of the Ebelskiver pan with a spoonful of pancake batter, covering the bottom. Place a small dollop of Nutella or chocolate hazelnut spread in the center of each pancake. Top each with a little more pancake batter, covering the Nutella completely. Cook for 2-3 minutes or until the bottom is golden brown and the edges start to set. Using a skewer or chopstick, carefully flip each pancake over and cook for an additional 2-3 minutes, or until both sides are golden brown and the Nutella is melted. Remove the Nutella-Stuffed Mini Pancakes from the pan and dust with powdered sugar. Garnish with fresh berries if desired. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This pasta with smoky tomato, roasted pepper, and arugula is a great mix of tastes and textures. The cherry tomatoes' sweetness and the paprika's smokey flavor go well with the peppers' earthiness and their savory flavor. Even though it's simple, this dish is sure to please everyone at the table.

Ingredients: 250g pasta of your choice. 2 cups cherry tomatoes, halved. 1 red bell pepper, roasted and sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp smoked paprika. Salt and black pepper to taste. 2 cups fresh arugula. 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 the minced garlic and cook for about one minute, until the garlic smells good. Put roasted red pepper slices and cherry tomatoes in the pan. For about 5 to 7 minutes, or until the tomatoes are soft and start to leak their juices, cook. Salt and black pepper should be added and mixed in. When you add the cooked pasta to the pan, toss it around so that the tomato and pepper mixture covers all of it. Take it off the heat and slowly add the fresh arugula until it wilts. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

These vegan lentil meatballs are tasty and healthy because they are full of protein and flavor. They're a fun take on a classic dish when served with lemon pesto. Great for both vegans and vegetarians!

Ingredients: 2 cups cooked lentils. 1/2 cup breadcrumbs. 1/4 cup nutritional yeast. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons ground flaxseed mixed with 6 tablespoons water as egg replacer. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1/4 cup vegan parmesan cheese optional. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/4 cup olive oil. 1 tablespoon lemon juice. Zest of 1 lemon. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Cooked lentils, breadcrumbs, nutritional yeast, minced garlic, chopped onion, parsley, salt, pepper, and vegan parmesan cheese if using should all be put in a large bowl. Mix well until everything is well mixed. Cut the meat into small balls and put them on a baking sheet with parchment paper on the bottom. After the oven is hot, bake the meatballs for 20 to 25 minutes, or until they are firm and golden brown. Make the lemon pesto while the meatballs are in the oven. Add garlic, olive oil, lemon juice, lemon zest, salt, and pepper to a food processor. Then add the basil leaves and pulse them. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put some lemon pesto on top of the meatballs while they are still warm after they are done cooking. I hope you enjoy your lemon pesto lentil meatballs.

Prep Time: 20 minutes

Cook Time: 25 minutes

Indulge in the delightful taste of fresh blueberries blended with creamy yogurt and a touch of honey. This Blueberry Bliss Smoothie is a healthy and delicious way to start your day or satisfy your sweet cravings.

Ingredients: 1 cup frozen blueberries. 1/2 banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract.

Instructions: Place all ingredients in a blender. Blend until smooth and creamy. Pour into a glass and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

A new and refreshing take on traditional sushi is watermelon sashimi. The naturally sweet watermelon goes well with the salty soy sauce and sour rice vinegar, making each bite a burst of flavors. It's a tasty dish that is healthy, light, and full of bright colors.

Ingredients: 1 small seedless watermelon. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 tablespoon sesame seeds. 1 green onion, thinly sliced. 1 teaspoon grated ginger. 1 tablespoon chopped fresh cilantro optional.

Instructions: Slice the watermelon into thin, sashimi-like pieces. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sesame seeds, green onion, and grated ginger to make the sauce. Arrange the watermelon slices on a serving plate. Drizzle the sauce over the watermelon slices. Garnish with chopped fresh cilantro if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This easy chicken gravy tastes great and is great for a comforting meal. When you mix spices, tomato, and chicken broth together, you get a rich and flavorful gravy that goes well with rice or bread.

Ingredients: 4 chicken breasts, boneless and skinless. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon ginger paste. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. 1 cup tomato puree. 1 cup chicken broth. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Set a pan on medium heat and add the olive oil. Cut up the onion, garlic, and ginger paste and add them. Cook the onions until they become clear. Put chicken breasts in the pan and cook them on both sides until they are brown. Spread red chili powder, coriander powder, cumin powder, and coriander powder on top of the chicken. To coat, stir well. Add chicken broth and tomato puree. Add pepper and salt. Use a stir to mix. Place the lid on top and cook on low heat for 20 minutes, or until the chicken is done and the gravy gets thicker. Before serving, sprinkle with fresh cilantro leaves.

Prep Time: 10 minutes

Cook Time: 25 minutes

Enjoy these fluffy pancakes for a delicious breakfast!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter.

Instructions: Add the salt, baking powder, baking soda, and flour to a bowl and mix them together. Mix the egg, melted butter, and buttermilk in a different bowl using a whisk. Stir the wet and dry ingredients together until they are just combined. Warm up a nonstick skillet over medium-high heat and grease it a little. For each pancake, put 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until it's golden brown. Top with your favorite things.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Sweet Potato and Sausage Paleo Stuffing is a delicious and hearty side dish perfect for any Paleo-friendly meal. Packed with flavor from the sausage, aromatic herbs, and sweet potatoes, it's sure to be a hit at your dinner table!

Ingredients: 2 large sweet potatoes, peeled and cubed. 1 lb paleo-friendly sausage, casings removed. 1 onion, diced. 2 celery stalks, diced. 2 cloves garlic, minced. 1/2 cup chopped pecans. 2 tbsp fresh rosemary, chopped. 2 tbsp fresh sage, chopped. 2 tbsp ghee or coconut oil. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large skillet, cook sausage over medium heat until browned, breaking it into crumbles with a spoon. Remove from skillet and set aside. In the same skillet, add ghee or coconut oil. Saut onion, celery, and garlic until softened, about 5 minutes. Add sweet potatoes to the skillet and cook until slightly tender, about 8-10 minutes. Stir in cooked sausage, pecans, rosemary, and sage. Season with salt and pepper to taste. Transfer the mixture to a baking dish and bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are fully cooked and the top is golden brown. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes