Northern Tendencies

This Kale Peach Clementine Smoothie is a refreshing and healthy way to start your day or recharge in the afternoon. Packed with vitamins and fiber, it's a delicious blend of greens and fruits with a touch of creaminess from Greek yogurt and a hint of natural sweetness from honey.

Ingredients: 1 cup kale leaves. 2 ripe peaches, peeled and pitted. 2 clementines, peeled and segmented. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 cup ice cubes.

Instructions: Mix everything together in a blender. It takes about one to two minutes to blend until smooth and creamy. If you want to change how sweet it is, you can add more honey. Pour into glasses and serve right away. Have fun drinking your healthy Kale Peach Clementine Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

These muffins are a delicious twist on the classic Pop-Tarts flavor. They're perfect for breakfast or as a sweet treat anytime.

Ingredients: 1 cup all-purpose flour. 1/2 cup sugar. 1/4 cup unsalted butter. 1/2 cup milk. 1 egg. 1 tsp baking powder. 1/2 tsp vanilla extract. 2 Cookies and Cream Chocolate Pop-Tarts, crushed.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine the flour, sugar, and baking powder. In another bowl, melt the butter and then mix in the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Gently fold in the crushed Cookies and Cream Chocolate Pop-Tarts. Spoon the muffin batter into muffin cups or a muffin tin lined with paper liners. Bake for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

You can make this easy and tasty Crock Pot Garlic Honey Chicken recipe ahead of time and freeze it for later. When you mix sweet honey, salty soy sauce, and garlic together, you get a delicious sauce that goes perfectly on tender chicken breasts. It can also be frozen, which makes it a good choice for busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup honey. 1/4 cup soy sauce. 3 tablespoons minced garlic. 1 tablespoon olive oil. 1/2 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds for garnish, optional. Green onions for garnish, optional.

Instructions: Honey, soy sauce, garlic powder, olive oil, black pepper, and red pepper flakes should all be mixed together in a bowl. Put chicken breasts in the crock pot. Cover the chicken with the honey garlic sauce. When the chicken is done, cover it and cook on low for 4 to 6 hours or high for 2 to 3 hours. Take the chicken out of the slow cooker when it's done. To make a slurry, mix cornstarch and water in a small bowl. Slowly add the slurry to the sauce that is already there. Put the lid on top and cook on high for another 15 to 30 minutes, or until the sauce gets thicker. Use two forks to shred the chicken, then put it back in the slow cooker. Mix the chicken with the thickened sauce until it's all covered. If you want, you can serve it hot with sesame seeds and green onions on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

The flavor of these roasted herbed beef tips comes from a mix of garlic and aromatic herbs. They are great for a hearty and filling meal. When you mix thyme, rosemary, and oregano, they add rich, savory notes to the beef that go well with its natural richness. This dish is simple to make and can be used as a main course or as part of a bigger meal.

Ingredients: 1 lb beef sirloin tips, cubed. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss beef cubes with olive oil, minced garlic, dried thyme, dried rosemary, dried oregano, salt, and pepper until evenly coated. Spread beef cubes evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 15-20 minutes, or until beef is cooked to your desired level of doneness. Remove from oven and let rest for a few minutes before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Dan Dan Zucchini Noodles offer a healthier twist to the traditional Dan Dan noodles by using zucchini instead of wheat noodles. This dish is packed with flavor from the aromatic sesame oil, garlic, ginger, and the spicy kick of Sriracha.

Ingredients: 2 medium zucchinis, spiralized. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon peanut butter. 1 teaspoon Sriracha sauce or to taste. 1/4 cup chicken or vegetable broth. 2 green onions, thinly sliced. 1/4 cup chopped peanuts, for garnish. 1 tablespoon sesame seeds, for garnish.

Instructions: Put sesame oil in a large pan and heat it over medium-low heat. Add the ginger and garlic that have been minced and saut until the smell is nice. Coconut sugar, peanut butter, Sriracha sauce, and chicken or vegetable broth should all be mixed in. Toss the spiralized zucchini noodles in the sauce in the pan after adding them. After 3 to 4 minutes, the noodles should be soft but still crisp. Before serving, top with chopped peanuts, sliced green onions, and sesame seeds.

Prep Time: 10 minutes

Cook Time: 10 minutes

A zesty lime vinaigrette coats protein-rich black beans, fiber-rich quinoa, and colorful vegetables in this healthy and refreshing salad. This dish is great for a light lunch or as a side dish for any event.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 red bell pepper, diced. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1/4 cup fresh lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Bring water to a boil in a medium-sized pot. Turn down the heat, add the quinoa, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is gone. Put cooked quinoa, black beans, diced bell pepper, diced red onion, and chopped cilantro in a large bowl. Mix lime juice, olive oil, ground cumin, salt, and pepper in a small bowl with a whisk. This makes the vinaigrette. Add the vinaigrette to the quinoa salad and mix it all together. Let it sit at room temperature or in the fridge. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Pork Banh Mi Sliders are a tasty twist on the classic Vietnamese sandwich. The grilled pork patties are packed with flavor, and they're topped with a zesty pickled daikon and carrot slaw, spicy mayo, and fresh herbs. Perfect for a party or a weeknight dinner!

Ingredients: 1 lb ground pork. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 tsp ginger, minced. 1/4 cup brown sugar. 2 tbsp rice vinegar. 1/2 cup mayonnaise. 1 tbsp sriracha sauce. 12 small slider buns. 1 cup pickled daikon and carrot slaw. Fresh cilantro leaves. Thinly sliced jalapeos. Sliced cucumber.

Instructions: Put ground pork, soy sauce, minced garlic, minced ginger, and brown sugar in a bowl. Combine well. Form the pork mixture into small patties about the size of sliders. As soon as the grill or pan is hot, add the pork patties and cook them for three to four minutes on each side, or until they are fully cooked. Add the rice vinegar to the pickled daikon and carrot slaw in a different bowl. To make spicy mayo, mix mayonnaise and sriracha sauce in a different bowl. You can grill or toast the slider buns until they are lightly browned. Put some spicy mayo on the bottom half of each bun. On top of the mayo, put a pork patty. Add pickled carrot and daikon slaw, fresh cilantro leaves, sliced jalapeos, and sliced cucumber on top. Put the top half of the bun on top. Put extra slaw and mayo on the side when you serve the Pork Banh Mi Sliders. Have fun with your tasty sliders!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these fudgy chocolate chip cookies made with a cake mix. They are quick and simple to make, yielding a soft and chewy treat with a rich chocolate flavor.

Ingredients: 1 box chocolate cake mix. 1/2 cup vegetable oil. 2 large eggs. 1 cup chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the eggs, vegetable oil, and chocolate cake mix in a large bowl and mix them together. Mix everything together well. The chocolate chips should be carefully mixed into the cookie dough. Using a cookie scoop or tablespoon, drop round pieces of dough onto the baking sheet that has been prepared. For 8 to 10 minutes, or until the edges are set but the middle is still a little soft, bake in an oven that has already been heated up. Take the cookies out of the oven and leave them on the baking sheet for five minutes to cool down. Move the cookies to a wire rack to cool all the way down. Have fun with your chocolate chip cake mix cookies!

Prep Time: 10 minutes

Cook Time: 10 minutes

Start your day off right with these delicious and nutritious oatmeal breakfast cookies. They make a satisfying and portable breakfast option because they are packed with ripe bananas, oats, and nutrient-rich add-ins.

Ingredients: 2 ripe bananas, mashed. 1 1/2 cups rolled oats. 1/2 cup unsweetened applesauce. 1/4 cup almond butter. 1/2 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/4 cup raisins or dried cranberries. 1/4 cup chopped nuts e.g., walnuts or almonds.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mash the bananas and mix them with the almond butter, applesauce, vanilla extract, cinnamon, and salt in a large bowl. Add the chopped nuts, raisins or dried cranberries, and rolled oats. Mix it well until it looks like cookie dough. Place spoonfuls of the dough on the baking sheet that has been prepared and shape them into cookie shapes. The cookies should be baked in a hot oven for 12 to 15 minutes, or until they are golden brown and set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. These healthy oatmeal breakfast cookies are a tasty and healthy way to start the day.

Prep Time: 15 minutes

Cook Time: 15 minutes

These mini chicken tarts are perfect for parties, gatherings, or as a tasty snack. They're filled with a flavorful mixture of diced chicken, cheese, and spices, all nestled in a buttery pie crust shell.

Ingredients: 1 cup cooked chicken, diced. 1/2 cup shredded cheddar cheese. 1/4 cup mayonnaise. 2 tablespoons chopped green onions. 1 teaspoon Dijon mustard. 1/4 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 package 14 ounces refrigerated pie crusts.

Instructions: Warm the oven up to 190C 375F. Put chicken dices, cheddar cheese shreds, mayonnaise, green onion chops, Dijon mustard, garlic powder, salt, and black pepper in a mixing bowl. Combine well. You can use a cookie cutter to make small circles out of the rolled-out pie crusts. Put the circles of dough into mini muffin tins to make small tart shells. Spread the chicken mixture out evenly in each tart shell. After the oven is hot, bake the pie for 12 to 15 minutes, or until the crust is golden brown and the filling is hot all the way through. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can add more chopped green onions as a garnish. Enjoy while still warm!

Prep Time: 20 minutes

Cook Time: 15 minutes

This casserole is hearty and tasty. It has diced potatoes, cheese, bacon, green onions, Ranch dressing, and tender chicken.

Ingredients: 4 boneless, skinless chicken breasts, diced. 6 cups diced potatoes. 1/4 cup olive oil. 1/2 cup Ranch dressing. 1/2 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix diced potatoes and olive oil. Season with salt and pepper. Spread potatoes evenly in a greased 9x13-inch baking dish. Place diced chicken over the potatoes. Drizzle Ranch dressing over the chicken and potatoes. Sprinkle shredded cheddar cheese on top. Top with cooked and crumbled bacon. Bake for 45-50 minutes, or until chicken is cooked through and potatoes are tender. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

A delicious and hearty salad with roasted baby potatoes coated in red curry paste, served on a bed of mixed greens and topped with fresh ingredients like cherry tomatoes, red onion, cilantro, and toasted cashews. The zesty lime wedges add a burst of flavor.

Ingredients: 1 lb baby potatoes, washed and halved. 2 tbsp red curry paste. 2 tbsp olive oil. Salt and pepper to taste. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup cashews, toasted and chopped. Lime wedges for garnish.

Instructions: Preheat the oven to 400F 200C. In a large bowl, combine red curry paste, olive oil, salt, and pepper. Toss the baby potatoes in this mixture until well coated. Place the potatoes on a baking sheet and roast in the oven for 25-30 minutes or until they are tender and golden brown. Flip them halfway through cooking. While the potatoes are roasting, prepare the salad. In a large bowl, combine mixed greens, cherry tomatoes, red onion, and cilantro. Once the potatoes are done, let them cool slightly. Then, stack them on top of the salad mixture. Sprinkle the toasted cashews over the top of the salad and garnish with lime wedges. Serve the Roasted Red Curry Potato Stack Salad immediately, drizzling any remaining curry dressing over the top. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Savor this rich, velvety, dairy-free vegan white chocolate mousse, which is made with just three basic ingredients. It's the ideal dessert for any gathering!

Ingredients: 1 cup vegan white chocolate chips. 1 can 15 oz full-fat coconut milk. 1 tsp vanilla extract.

Instructions: To make the cream solid, refrigerate the coconut milk can for the entire night. The vegan white chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between each to ensure complete melting. After the coconut milk cools down, open the can and remove the solid cream that is at the top, discarding any liquid. Melt the white chocolate and mix in the coconut cream and vanilla extract in a mixing bowl. Using an electric mixer, beat the mixture for three to five minutes, or until it's light and fluffy. Pour the vegan white chocolate mousse into glasses or serving dishes. To set, cool the mousse in the fridge for at least two hours. Serve cold, with the option to top with fresh berries and vegan whipped cream.

Prep Time: 15 minutes

Cook Time: 0 minutes

With this tasty recipe, you can make frozen popsicles that taste like a daiquiri. It's great for cooling off on a hot day or making a fun treat that looks like a cocktail.

Ingredients: 1 cup strawberries, hulled. 1 cup mango chunks. 1/4 cup white rum. 2 tablespoons lime juice. 2 tablespoons simple syrup.

Instructions: In a blender, combine strawberries, mango chunks, white rum, lime juice, and simple syrup. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove from molds and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

This poached chicken recipe is elevated with a fragrant herb vinaigrette, adding freshness and flavor to the dish. It's a light and healthy option perfect for any meal.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups chicken broth. 1 lemon, sliced. 4 cloves garlic, crushed. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup olive oil. 2 tablespoons red wine vinegar. Salt and pepper to taste.

Instructions: Put chicken broth, lemon slices, and crushed garlic in a large skillet. Bring to a low boil. Make sure the chicken breasts are completely submerged in the broth before adding them to the pan. Poach the chicken for 10 to 12 minutes, or until it's fully cooked. Set the herb vinaigrette aside while you poach the chicken. Put chopped parsley, basil, cilantro, olive oil, red wine vinegar, salt, and pepper in a small bowl. Mix the ingredients together. Take the chicken out of the pan after it's done cooking and let it rest for a few minutes. The chicken breasts should be sliced and served with the herb vinaigrette on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the warm and comforting flavors of cinnamon in these delicious vegan waffles. They're perfect for a cozy breakfast or brunch with family and friends.

Ingredients: 1 1/2 cups all-purpose flour. 2 tablespoons granulated sugar. 1 tablespoon baking powder. 1 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 1/4 cups almond milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: Put the flour, sugar, baking powder, cinnamon, and salt in a bowl and mix them together. Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract. Mix it up until it's just right. Don't mix it too much; lumps are fine. Follow the directions that came with your waffle iron to heat it up. Follow the manufacturer's instructions and pour the batter onto a waffle iron that has already been heated. Cook until golden brown and crispy. You can top it with maple syrup, fresh fruit, or dairy-free whipped cream if you like. Serve it warm.

Prep Time: 10 minutes

Cook Time: 15 minutes

A creamy potato dish that is perfect for a cozy meal and cooked slowly in a crockpot.

Ingredients: 4 large potatoes, thinly sliced. 1 onion, thinly sliced. 2 cups shredded cheddar cheese. 1 cup heavy cream. 1 teaspoon garlic powder. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons butter, cubed.

Instructions: Spread out half of the onions and potatoes in the slow cooker. Put half of the cheese on top of the onions and potatoes. Add more layers with the rest of the cheese, onions, and potatoes. Add the garlic powder, salt, and black pepper to a different bowl and mix them together. Cover the potatoes in the slow cooker and pour the cream mixture over them all. Put butter cubes on top. On low heat, cover and cook for 4 to 5 hours, or until potatoes are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 240 minutes