Not A Burger Stand

This easy vegan banana bread is made in just one bowl, making it a quick and simple treat to bake. It's moist, tender, and perfect for using up ripe bananas. Add walnuts or chocolate chips for extra flavor and texture!

Ingredients: 3 ripe bananas, mashed. 1/3 cup melted coconut oil or neutral oil. 1/2 cup maple syrup or agave nectar. 1/4 cup plant-based milk. 1 teaspoon vanilla extract. 1 teaspoon baking soda. Pinch of salt. 1 1/2 cups all-purpose flour. 1/2 cup chopped walnuts or vegan chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Grease a 9x5-inch loaf pan or line it with parchment paper. In a large bowl, mash the bananas. Add the melted coconut oil and maple syrup, and mix well. Stir in the plant-based milk, vanilla extract, baking soda, and salt. Add the flour and mix until just combined. Fold in the walnuts or chocolate chips, if using. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 50-60

This hearty Six Gun Chili is made with ground beef, dried Pinto beans, and a mix of tasty spices. It cooks perfectly in the Instant Pot in less than two hours.

Ingredients: 1 cup dried Pinto beans. 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 8 oz tomato sauce. 1 cup beef broth. 2 tbsp chili powder. 1 tsp cumin. 1/2 tsp oregano. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese for garnish. Chopped green onions for garnish.

Instructions: Rinse and sort the dried Pinto beans. Set Instant Pot to 'Saute' mode and brown the ground beef. Add diced onions and minced garlic, saut until onions are translucent. Stir in chili powder, cumin, oregano, smoked paprika, salt, and pepper. Pour in diced tomatoes, tomato sauce, and beef broth. Mix well. Add rinsed Pinto beans to the Instant Pot. Cancel 'Saute' mode, close the Instant Pot lid, and set to 'Pressure Cook' for 40 minutes. Once done, perform a quick pressure release and carefully open the lid. Stir the chili and let it sit for 5 minutes to thicken. Serve hot, garnished with shredded cheddar cheese and chopped green onions.

Prep Time: 15 minutes

Cook Time: 60 minutes

These Coconut Dreams Cookies are bursting with tropical flavors! These cookies are a coconut lover's dream, with shredded coconut and an optional addition of macadamia nuts. They're crispy on the outside and chewy on the inside, and they're ideal for satisfying your sweet tooth.

Ingredients: 1 cup shredded coconut. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chopped macadamia nuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the brown sugar and white sugar in a bowl until the mixture is smooth and creamy. Mix the egg and vanilla extract into the flour mixture and beat it well. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. You can add the chopped macadamia nuts and shredded coconut if you want to. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

A delicious and gluten-free low-carb recipe featuring fried cabbage and kielbasa sausage, seasoned to perfection. This dish is perfect for a quick and healthy weeknight dinner.

Ingredients: 1 lb Kielbasa sausage, sliced. 1 large head of cabbage, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp paprika. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add the sliced Kielbasa sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside. In the same skillet, add the minced garlic and sliced onion. Saut until the onion becomes translucent, about 3 minutes. Add the thinly sliced cabbage to the skillet and cook, stirring occasionally, until it starts to wilt and turn golden brown, about 10 minutes. Season the cabbage with paprika, salt, and pepper. Stir to combine. Return the cooked Kielbasa sausage to the skillet and stir everything together. Cook for an additional 5 minutes to heat through. Garnish with fresh parsley and serve hot. Enjoy your gluten-free Fried Cabbage with Kielbasa!

Prep Time: 15 minutes

Cook Time: 20 minutes

Straight Up Deviled Eggs are a traditional snack that will always look good. They taste great at any party or get-together because they are creamy and sour.

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

Instructions: Cover the eggs with cold water and put them in a saucepan. Over high heat, bring the water to a boil. Then, turn down the heat to low and let it simmer for 10 to 12 minutes. Put the eggs in a bowl of ice water to cool down for a few minutes. 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. You can mix the mashed yolks with Dijon mustard, white vinegar, salt, and black pepper. Mix until it's smooth. Put the egg yolk mixture back into the egg white halves with a spoon or a pipe. Season with paprika and top with fresh parsley or chives. Chill until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Corned Beef Grilled Cheese sandwich combines the savory flavors of corned beef and Swiss cheese with tangy sauerkraut and Thousand Island dressing, all grilled to perfection on hearty rye bread.

Ingredients: 8 slices of rye bread. 8 slices of Swiss cheese. 8 oz corned beef, thinly sliced. 1/4 cup sauerkraut, drained. 1/4 cup Thousand Island dressing. 2 tbsp butter, softened.

Instructions: Spread Thousand Island dressing on one side of each slice of rye bread. Layer Swiss cheese, corned beef, and sauerkraut on four slices of bread. Top each with another slice of bread, dressing side down, to form sandwiches. Spread butter on the outsides of the sandwiches. Heat a skillet over medium heat. Place sandwiches in the skillet and cook until golden brown on both sides and cheese is melted, about 4 minutes per side. Remove from heat, slice in half, and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

This recipe for vegan overnight oats combines the sweetness of banana with the mild flavor and moisture of shredded zucchini to make a healthy and tasty breakfast food.

Ingredients: 1 ripe banana, mashed. 1/2 cup shredded zucchini. 1/2 cup rolled oats. 1/2 cup non-dairy milk. 1 tablespoon chia seeds. 1 tablespoon maple syrup or agave nectar. 1/2 teaspoon vanilla extract. Pinch of cinnamon. Optional toppings: sliced banana, shredded zucchini, chopped nuts, or coconut flakes.

Instructions: In a bowl or jar, mix together mashed banana, shredded zucchini, oats, non-dairy milk, chia seeds, maple syrup, vanilla extract, and cinnamon. Cover and refrigerate overnight or for at least 4 hours. Before serving, stir well and add desired toppings.

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the savory goodness of mushroom and ramp-filled crepes, oozing with melted Gruyere cheese. These crepes are a delightful way to savor the flavors of the Big Apple.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 teaspoon salt. 1/4 cup chopped ramps. 1 cup sliced mushrooms. 2 tablespoons butter. 1/2 cup shredded Gruyere cheese. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Whisk the flour, milk, eggs, and 1/4 teaspoon of salt together in a bowl until you have a smooth batter for crepes. Put a nonstick skillet over medium-high heat and add 1/2 tablespoon of butter. Add a ladleful of crepe batter and swirl it around to cover the bottom of the pan evenly once the butter is melted. For one to two minutes, or until the edges begin to lift, cook. While the top of the crepe is still a little wet, add some chopped ramps and sliced mushrooms. Add one to two more minutes of cooking and wait until the crepe is set and the bottom is lightly golden. Spread some grated Gruyere cheese on one half of the crepe, then fold the other half over to make a half-moon shape. A spatula can be used to gently press down on the top to seal the filling inside. The crepe should be cooked for one more minute, or until the cheese melts and it turns golden brown. After taking the crepe out of the pan, do it again with the rest of the batter and filling. Taste the crepes and add salt and pepper to suit your needs. Before serving, top them with fresh chives. Have fun with your tasty Mushroom and Ramp Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

With spinach, kale, avocado, chia seeds, and spirulina, this plant-based superfood smoothie is full of healthy foods. To get extra energy and important nutrients, this is a tasty and healthy way to do it.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 ripe avocado. 1/2 banana. 1 tbsp chia seeds. 1 tbsp hemp seeds. 1 tbsp almond butter. 1 tsp spirulina powder. 1 cup almond milk. 1/2 cup water. 1 tsp agave syrup optional, for sweetness. Ice cubes optional.

Instructions: Make sure to wash the spinach and kale leaves really well. Putting everything into a blender. If you need to, add more water to get the consistency you want. Blend until smooth and creamy. If you want, you can add more agave syrup to make it sweeter. Put the drink in a glass and add ice cubes if you want it colder. Have fun with your green smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

This slow cooker pork tenderloin recipe results in tender and flavorful pork with minimal effort. The combination of soy sauce, honey, and herbs creates a savory-sweet sauce that perfectly complements the pork. It's a fuss-free dish that's perfect for busy days or when you want a delicious meal with little hands-on time.

Ingredients: 2 lbs pork tenderloin. 1 cup chicken broth. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1/4 teaspoon red pepper flakes. 1 tablespoon cornstarch. 2 tablespoons water. Chopped fresh parsley, for garnish optional.

Instructions: Put chicken broth, soy sauce, honey, chicken, oregano, thyme, black pepper, and red pepper flakes in a slow cooker. Place the pork tenderloin in the slow cooker and turn it to cover it with the sauce. Cover and set the heat to low. Cook for four to five hours, or until the pork is soft and fully cooked. After the pork is done, take it out of the slow cooker and let it rest for a few minutes. Then, cut it into slices. Mix water and cornstarch in a small bowl until the mixture is smooth. This will make a slurry. Put the liquid from the slow cooker into a saucepan. Set the pan over medium-low heat and simmer the liquid for a while. Add the cornstarch slurry and stir. Cook for two to three minutes, or until the sauce gets thicker. Once the sauce is thick, serve the pork tenderloin sliced up. If you want, you can add chopped fresh parsley as a garnish. Have fun!

Prep Time: 10 minutes

Cook Time: 240 minutes

These Curried Baked Zucchini Chips are a flavorful and nutritious paleo snack or side dish. They are seasoned with a blend of spices and baked to crispy perfection, making them a tasty alternative to traditional chips.

Ingredients: 2 large zucchini, thinly sliced. 2 tablespoons olive oil. 1 teaspoon curry powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon sea salt. 1/4 teaspoon black pepper.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. In a large bowl, combine the olive oil, curry powder, garlic powder, onion powder, paprika, sea salt, and black pepper. Mix well to create a seasoned oil mixture. Add the thinly sliced zucchini to the bowl with the seasoned oil mixture. Toss the zucchini slices until they are evenly coated with the spices and oil. Place the coated zucchini slices on the prepared baking sheet in a single layer, making sure they don't overlap. Bake in the preheated oven for about 20-25 minutes, or until the zucchini chips are golden brown and crispy. You may want to flip them halfway through the baking time for even crispiness. Remove the zucchini chips from the oven and let them cool slightly before serving. Enjoy your homemade Curried Baked Zucchini Chips as a delicious and healthy paleo snack or side dish!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful combination of creamy guacamole and savory crab meat on toasted bread. Perfect for a quick and delicious snack or appetizer.

Ingredients: 2 ripe avocados, mashed. 1/2 cup diced red onion. 1/2 cup diced tomato. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. Juice of 1 lime. Salt and pepper to taste. 8 slices of toasted bread. 1 cup crab meat. 1/4 cup mayonnaise. 1 teaspoon Dijon mustard. 1/2 teaspoon Old Bay seasoning. Lettuce leaves for garnish.

Instructions: In a bowl, combine the mashed avocados, diced red onion, diced tomato, chopped cilantro, minced garlic, and lime juice. Mix well. Season the guacamole with salt and pepper to taste. Set aside. In another bowl, mix together the crab meat, mayonnaise, Dijon mustard, and Old Bay seasoning until well combined. Spread a generous layer of guacamole onto each slice of toasted bread. Top the guacamole with the crab meat mixture. Garnish with lettuce leaves. Serve immediately and enjoy your Crab Toast Guacamole!

Prep Time: 15 minutes

Cook Time: 5 minutes

This vanilla chia pudding is a tasty and healthy keto-friendly breakfast option. It's full of fiber and healthy fats that will keep you full until lunchtime.

Ingredients: 1/4 cup chia seeds. 1 cup unsweetened almond milk. 1 tablespoon low-carb sweetener such as erythritol or stevia. 1 teaspoon vanilla extract. Optional toppings: sliced strawberries, unsweetened coconut flakes, sliced almonds.

Instructions: Chia seeds, almond milk, sweetener, and vanilla extract should all be mixed together in a bowl. Mix everything together with a whisk, then set it aside for 5 minutes. Mix it again to keep it from clumping, then put it in the fridge overnight or for at least 4 hours. Before serving, stir it up and add any toppings you like.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Chicken Taco Soup in the Slow Cooker is a hearty and tasty meal that's great for busy work weeks. If you put the food in the crockpot in the morning, dinner will be ready for you when you get home.

Ingredients: 1 lb chicken breasts, boneless, skinless. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 small onion, diced. 1 bell pepper, diced. 1 packet taco seasoning. 2 cups chicken broth. 1/4 cup chopped cilantro. Optional toppings: shredded cheese, sour cream, avocado slices, tortilla strips.

Instructions: Place chicken breasts at the bottom of the slow cooker. Add black beans, corn, diced tomatoes, onion, bell pepper, and taco seasoning on top of the chicken. Pour chicken broth over the ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors meld together. Remove chicken breasts from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker. Stir in chopped cilantro. Serve hot with optional toppings as desired.

Prep Time: 10 minutes

Cook Time: 360 minutes

This Slow Cooker Creamy Bacon Ranch Crack Chicken is the ultimate comfort food. It's rich, creamy, and full of flavor. It's easy to make, great for busy days, and tastes amazing.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 8 oz cream cheese, softened. 1/2 cup chicken broth. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 2 tbsp chopped fresh parsley.

Instructions: Place chicken breasts in the bottom of the slow cooker. Sprinkle ranch seasoning mix over the chicken. Spread cream cheese on top of the chicken. Pour chicken broth over the chicken and cream cheese. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. About 30 minutes before serving, sprinkle shredded cheddar cheese and cooked bacon over the chicken. Cover and continue cooking until cheese is melted and bubbly. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 360 minutes

It tastes like a burst of fruit when you bite into these Tutti Frutti Cupcakes. The sweet candied fruits make the moist and tender cupcakes even better, making them a great treat for any event.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/4 cup milk. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup tutti frutti candied fruits. 1/2 teaspoon vanilla extract.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. One at a time, add the eggs and mix well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Add the tutti frutti candies to the cupcake batter and mix them in well. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes. Then, move them to a wire rack to cool all the way down. After the cupcakes have cooled, you can frost them and decorate them or just eat them plain.

Prep Time: 15 minutes

Cook Time: 18 minutes

These Chewy Lemonade Sugar Cookies have just the right amount of tangy lemon flavor and sweet chewiness. They are tender, zesty, and simply delicious!

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 1/2 cups granulated sugar. 1 cup unsalted butter, softened. 1 large egg. 1/2 teaspoon vanilla extract. 1 tablespoon lemon zest. 3 tablespoons fresh lemon juice. 1/4 cup buttermilk. 1/2 cup powdered sugar for rolling.

Instructions: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large mixing bowl, beat the granulated sugar and softened butter until light and fluffy. Add the egg, vanilla extract, lemon zest, and fresh lemon juice to the sugar-butter mixture. Mix until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until the dough comes together. Cover the dough and refrigerate for at least 1 hour or until firm. Preheat the oven to 350F 175C. Line baking sheets with parchment paper. Shape the dough into 1-inch balls and roll each ball in powdered sugar. Place the coated balls on the prepared baking sheets, leaving space between them. Gently press each ball with the bottom of a glass to flatten slightly. Bake the cookies in the preheated oven for 9-11 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious chewy lemonade sugar cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes