Nilah Magruder

This Vegan Lemon Smoothie is a refreshing and tangy treat that's perfect for a quick breakfast or a healthy snack. It's packed with the zesty flavor of fresh lemons, combined with the creaminess of almond milk and the sweetness of banana and mango.

Ingredients: 1 cup of almond milk. 1 ripe banana. 1/2 cup of frozen mango chunks. 1/2 cup of frozen pineapple chunks. 1 tablespoon of fresh lemon juice. Zest of 1 lemon. 1 tablespoon of maple syrup or to taste. Ice cubes optional.

Instructions: Add almond milk, ripe banana, frozen mango chunks, frozen pineapple chunks, fresh lemon juice, lemon zest, and maple syrup to a blender. Blend until smooth and creamy. If you prefer a thicker consistency, you can add some ice cubes and blend again. Taste the smoothie and adjust the sweetness by adding more maple syrup if needed. Pour the smoothie into glasses and garnish with a lemon slice or a sprinkle of lemon zest if desired. Serve immediately and enjoy your Vegan Lemon Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Airfryer Strawberry Cupcakes are a delightful treat with a burst of strawberry flavor. They're easy to make in your air fryer and topped with a luscious creamy strawberry frosting.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup fresh strawberries, mashed. 1/4 cup vegetable oil. 1/4 cup milk. 1 egg. 1 tsp baking powder. 1/2 tsp vanilla extract. 1/4 tsp salt. For the Frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1/4 cup fresh strawberries, pureed. 1/2 tsp vanilla extract.

Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. Mix the egg and sugar in a different bowl until they are smooth. Melt the strawberries and mix them in with the oil, milk, and vanilla extract. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. For 5 minutes, heat your air fryer up to 320F 160C. Put paper liners in the cupcake molds and fill each one about two thirds of the way to the top with cupcake batter. Leave some space between the cupcake molds when you put them in the hot air fryer basket. For 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean, air fry at 320F 160C. Take the cupcakes out of the air fryer and let them cool all the way down. Use softened butter to make the frosting. Beat it until it's smooth. Add the powdered sugar, strawberry puree, and vanilla extract one tablespoon at a time and mix until the mixture is smooth and fluffy. Spread the strawberry frosting on the cupcakes after they have cooled down. If you want, you can decorate with fresh strawberry slices or sprinkles. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Keto Spinach Stuffed Chicken recipe is a flavorful and satisfying dish that's perfect for a low-carb dinner. The combination of tender chicken breasts stuffed with a creamy spinach and cheese filling makes for a delicious and hearty meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chopped spinach. 1/2 cup shredded mozzarella cheese. 2 tablespoons cream cheese. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil. 1/2 teaspoon paprika.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together chopped spinach, mozzarella cheese, cream cheese, minced garlic, salt, and black pepper. Using a sharp knife, cut a pocket into the side of each chicken breast. Stuff each chicken breast with the spinach mixture. In a skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown. Transfer the chicken breasts to a baking dish and sprinkle with paprika. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165F 75C. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vibrant and flavorful pasta salad celebrates the deliciousness of tomatoes in all forms, from fresh cherry tomatoes to sun-dried and heirloom varieties. It's tossed in a tangy balsamic dressing that enhances the natural sweetness of the tomatoes and is perfect for a light and refreshing meal.

Ingredients: 200g pasta of choice. 1 cup cherry tomatoes, halved. 1 cup sun-dried tomatoes, chopped. 1 cup heirloom tomatoes, diced. 1/2 cup fresh basil leaves, chopped. 1/4 cup red onion, thinly sliced. 2 cloves garlic, minced. 3 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking process. Set aside. In a large mixing bowl, combine cooked pasta, cherry tomatoes, sun-dried tomatoes, heirloom tomatoes, basil leaves, red onion, and minced garlic. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing. Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Salted Caramel Cupcakes are a delightful treat that combines the perfect balance of sweetness and a hint of saltiness. The moist and tender cupcakes are topped with a luscious caramel sauce and a sprinkle of sea salt flakes, making them an irresistible dessert for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup caramel sauce homemade or store-bought. Sea salt flakes, for sprinkling.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Fold in 1/4 cup of the caramel sauce into the cupcake batter. Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, drizzle the remaining caramel sauce over the cupcakes and sprinkle with sea salt flakes. Serve and enjoy your delicious salted caramel cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

Scrambled eggs, bacon, and sausages are mixed together in this hearty and savory breakfast dish. Great for a hearty start to your day!

Ingredients: 2 slices of bacon, chopped. 2 sausages, chopped. 4 large eggs. Salt and pepper to taste. 1/4 cup shredded cheese optional. 1 tablespoon butter.

Instructions: In a non-stick skillet, cook the chopped bacon and sausages over medium heat until they're crispy and browned. Remove excess fat if needed. In a bowl, beat the eggs and season with salt and pepper. Add shredded cheese if desired. Melt butter in the skillet with the cooked bacon and sausages. Pour the beaten eggs into the skillet with the bacon, sausages, and butter. Stir gently to scramble the eggs while mixing them with the bacon and sausages. Continue cooking until the eggs are fully cooked and no longer runny, but still moist. Serve hot, garnished with additional cheese and your favorite herbs if desired. Enjoy your delicious Bacon and Sausage Scrambled Eggs!

Prep Time: 10 minutes

Cook Time: 15 minutes

These Vegan Stuffed Bell Peppers are a delicious and satisfying dinner option. Packed with protein-rich quinoa, fiber-filled black beans, and savory vegetables, they're a wholesome meal that's easy to make and perfect for meal prep.

Ingredients: 4 large bell peppers. 1 cup cooked quinoa. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1/2 cup vegan cheese, shredded optional.

Instructions: Preheat oven to 375F 190C. Cut the tops off the bell peppers and remove the seeds and membranes. In a skillet, saut onion and garlic until softened. Add cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook until heated through. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. If using, sprinkle vegan cheese on top of each stuffed pepper. Bake for 25-30 minutes or until the peppers are tender. Serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

These slow-cooker mashed potatoes are incredibly easy to make and perfect for busy days. They come out creamy, flavorful, and are a great side dish for any meal.

Ingredients: 5 pounds potatoes, peeled and quartered. 1 cup chicken broth. 1/2 cup unsalted butter. 1 cup sour cream. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Soak the potatoes in water for a long time. Cover the potatoes with chicken broth. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Put the potatoes in the slow cooker and use a potato masher to mash them up. When you add the butter and sour cream, keep mashing until you get the consistency you want. Add pepper and salt to taste. If you want, you can serve it hot with chopped fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes