Not Not Fun Records

The Quinoa Chickpea Almond Salad with Roasted Scallion Dressing is a tasty and healthy salad that is full of protein and fresh herbs. This healthy dish has a unique smoky flavor from the roasted scallion dressing.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup almonds, sliced and toasted. 1 bunch scallions, roasted and chopped. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cook quinoa according to package instructions and let it cool. Preheat your oven to 400F 200C. Place scallions on a baking sheet, drizzle with olive oil, and roast for 10-15 minutes until slightly charred. Remove and chop them. In a large bowl, combine quinoa, chickpeas, almonds, cherry tomatoes, cucumber, roasted scallions, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing. Pour the dressing over the salad and toss to coat all ingredients evenly. Serve the Quinoa Chickpea Almond Salad with Roasted Scallion Dressing chilled or at room temperature. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

You can enjoy these rich and chocolatey keto cookies without worrying about how many carbs they have. You can satisfy your sweet tooth with these treats while still following a low-carb diet.

Ingredients: 2 cups almond flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated erythritol. 1/4 teaspoon salt. 1/2 teaspoon baking soda. 1/3 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, mix together almond flour, cocoa powder, erythritol, salt, and baking soda. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Stir until well combined. Fold in sugar-free chocolate chips if using. Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your hand or a spatula. Bake for 10-12 minutes, or until the edges are set. Allow the cookies to 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

This Coconut Milk Keto Panna Cotta is a creamy, indulgent dessert that fits perfectly into a ketogenic diet. With the rich flavor of full-fat coconut milk and just a touch of sweetness, it's a satisfying treat for those following a low-carb lifestyle.

Ingredients: 1 can 13.5 oz full-fat coconut milk refrigerated for 24 hours, Native Forest Brand. 2-3 tbsp powdered erythritol or your preferred keto-friendly sweetener. 1 tsp vanilla extract. 1 packet unflavored gelatin. 2 tbsp cold water. Optional: fresh berries or unsweetened coconut flakes for garnish.

Instructions: In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. Meanwhile, in a saucepan, heat the coconut milk over low heat until warm, but not boiling. Once warm, stir in the powdered erythritol or sweetener of your choice until dissolved. Remove the saucepan from heat and stir in the vanilla extract. Add the bloomed gelatin mixture to the warm coconut milk mixture, stirring until completely dissolved. Pour the mixture into ramekins or serving glasses. Refrigerate for at least 4 hours, or until set. Once set, garnish with fresh berries or unsweetened coconut flakes if desired, and serve chilled.

Prep Time: 10 minutes

Cook Time: 10 minutes

These vegan oatmeal cookie cups with browned butter are a great new way to enjoy the classic oatmeal cookie. The browned vegan butter gives them a rich, nutty taste, and the rolled oats make them hearty. You can eat them as a snack or with a cup of coffee or tea.

Ingredients: 1 cup vegan butter. 1 cup brown sugar. 1/2 cup granulated sugar. 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 3 cups rolled oats. 1 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a muffin tin. In a small saucepan, melt the vegan butter over medium heat until it turns golden brown and gives off a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and let it cool slightly. In a large mixing bowl, whisk together the brown sugar, granulated sugar, flax eggs, and vanilla extract until well combined. Add the browned butter to the sugar mixture and stir until smooth. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the rolled oats and vegan chocolate chips until evenly distributed. Scoop the cookie dough into the greased muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown. Allow the cookie cups to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This soup is thick and creamy, and the sweetness of the roasted grape tomatoes makes it perfect for a comforting meal.

Ingredients: 2 lbs grape tomatoes, halved. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper to taste. Fresh basil for garnish.

Instructions: Preheat oven to 400F 200C. Toss halved grape tomatoes with olive oil and spread on a baking sheet. Roast tomatoes in the oven for 25-30 minutes until they start to caramelize. In a large pot, saut chopped onion and minced garlic until softened. Add roasted tomatoes to the pot and stir well. Pour in vegetable broth and bring the mixture to a simmer. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 10 minutes to allow flavors to meld. Serve hot, garnished with fresh basil. Enjoy your delicious Roasted Grape Tomato Cream Soup!

Prep Time: 15 minutes

Cook Time: 40 minutes

This Asian Grilled Chicken Salad with Sunbutter Vinaigrette is a flavorful and satisfying meal. The grilled chicken is marinated in a delicious Asian-inspired sauce and served over a bed of fresh greens and vegetables. The sunbutter vinaigrette adds a creamy and nutty twist to the salad, making it a perfect blend of flavors and textures.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1 clove garlic, minced. 4 cups mixed greens e.g., lettuce, spinach. 1 cup shredded carrots. 1/2 cucumber, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup crushed peanuts. 2 tablespoons sunbutter sunflower seed butter. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon honey. 1/2 teaspoon sesame oil. 1/4 teaspoon red pepper flakes optional.

Instructions: The soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic should all be mixed together in a bowl. For at least 30 minutes, let the chicken breasts soak in the mixture. Warm up the grill over medium-high heat. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked. Cut the chicken that has been grilled into thin strips. Mixed greens, shredded carrots, thinly sliced cucumber, chopped cilantro, and chopped green onions should all be put in a large salad bowl together. If you want to make red pepper flakes, put sunbutter, rice vinegar, soy sauce, honey, sesame oil, and red pepper flakes in a small bowl and mix them together with a whisk. Add the sunbutter vinaigrette to the salad and toss it around to coat it. Add grilled chicken slices and peanuts that have been crushed to the salad. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This gluten-free soup is hearty and full of flavor. It has tender chicken, white beans, and a mix of spices that make it a comforting and filling meal. Ideal for a cozy evening or a laid-back dinner with friends.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 cans 15 oz each white beans, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 1 can 4 oz diced green chilies. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. 4 cups gluten-free chicken broth. 1 cup frozen corn kernels. 1 cup diced tomatoes. 1/2 cup chopped fresh cilantro. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onions become translucent. Add diced chicken and cook until no longer pink, stirring occasionally. Stir in ground cumin, chili powder, paprika, and cayenne pepper. Add diced green chilies, white beans, chicken broth, frozen corn, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes. Stir in chopped cilantro and season with salt and pepper to taste. Simmer for an additional 5 minutes to let the flavors meld together. Serve hot, garnished with additional cilantro if desired. Enjoy your gluten-free White Bean Chicken Chili Soup!

Prep Time: 15 minutes

Cook Time: 35 minutes

Delicious slow cooker Hawaiian pulled pork tacos with a tropical pineapple salsa and crunchy cabbage slaw. Perfect for a flavorful and easy dinner!

Ingredients: 3 lbs pork shoulder, trimmed. 1 cup pineapple juice. 1/2 cup soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tsp ginger, grated. 1/2 tsp black pepper. 1/2 pineapple, diced. 1/4 cup red onion, diced. 1/4 cup cilantro, chopped. 1/2 lime, juiced. 8 small tortillas. 1 cup cabbage, shredded. 1/4 cup mayonnaise. 1 tbsp apple cider vinegar. 1 tsp honey. Salt and pepper to taste.

Instructions: Pork shoulder, pineapple juice, soy sauce, brown sugar, garlic, ginger, and black pepper should all be put in a slow cooker. Put the lid on and cook on low for 8 hours, or until the pork is soft and falls apart easily. In a bowl, mix diced pineapple, red onion, cilantro, and lime juice while the pork is cooking. This will make the pineapple salsa. Add pepper and salt. To make the slaw, put the chopped cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper in a different bowl. Shred the pork with two forks when it's done and mix it with the cooking juices. Put together tacos by warming up tortillas and adding pulled pork, pineapple salsa, and cabbage slaw to them. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

A tasty and good for you way to start the day is with these Coconut Yogurt Breakfast Popsicles. They are a healthy and tasty way to start the day because they are full of Greek yogurt, coconut milk, and fresh berries. The granola also gives it a nice crunch!

Ingredients: 2 cups Greek yogurt. 1 cup coconut milk. 1/4 cup honey. 1/2 cup granola. 1/2 cup mixed berries strawberries, blueberries, raspberries.

Instructions: In a mixing bowl, combine Greek yogurt, coconut milk, and honey. Mix until smooth. Stir in granola and mixed berries. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4-6 hours, or until the popsicles are completely set. To remove, run the molds under warm water briefly to loosen the popsicles. Serve as a delightful frozen breakfast treat!

Prep Time: 15 minutes

Cook Time: 0 minutes

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In this grilled cheese sandwich, sourdough bread is smeared with rosemary butter, fig jam, and brie cheese. The rosemary butter gives the sandwich a fragrant flavor.

Ingredients: 4 slices of sourdough bread. 4 oz. brie cheese, sliced. 4 tbsp fig jam. 2 tbsp butter, softened. 1 tsp fresh rosemary, chopped.

Instructions: Cover two pieces of sourdough bread with fig jam. Put slices of brie cheese on top of the fig jam. To make sandwiches, put the last two slices of sourdough bread on top. Melt some butter and add some chopped rosemary to a small bowl. Cover the outside of the sandwiches with the rosemary butter. Place the pan on medium heat. Start cooking the sandwiches in the pan. It should take about 34 minutes per side until both sides are golden brown and crispy. Take it out of the pan and let it cool down a bit before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

The teff flour and sweet potatoes in these gluten-free and vegan Teff Roti give them a great taste and a soft texture. Feel free to eat them with your favorite curry or dip.

Ingredients: 1 cup teff flour. 1/4 cup water. 1/4 cup mashed sweet potatoes. 1/4 tsp salt. 1/4 tsp cumin powder. 1/4 tsp coriander powder. 1/4 tsp turmeric powder. 1/4 tsp paprika powder. 1/4 tsp garlic powder. 1/4 tsp onion powder. 1/4 tsp dried fenugreek leaves. 1 tbsp olive oil. Extra teff flour for dusting.

Instructions: In a mixing bowl, combine teff flour and mashed sweet potatoes. Add water gradually and knead the mixture into a smooth dough. Add salt, cumin powder, coriander powder, turmeric powder, paprika powder, garlic powder, onion powder, and dried fenugreek leaves to the dough. Knead until well combined. Divide the dough into small equal-sized balls and roll them between your palms to make them smooth. Dust a clean surface with teff flour and roll each ball into a thin, round roti using a rolling pin. Heat a non-stick skillet over medium heat and brush it with olive oil. Place the teff roti on the skillet and cook for 1-2 minutes on each side until it puffs up and has golden brown spots. Repeat the process with the remaining dough balls. Serve the Teff Roti hot with your favorite gluten-free and vegan curry or dip.

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty, healthy, vegan, and gluten-free quinoa bowl full of colorful vegetables that is great for a healthy meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 zucchini, diced. 1 cup cherry tomatoes, halved. 1 cup baby spinach. Salt and pepper, to taste. 1 tablespoon lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. In a separate pan, heat olive oil over medium heat. Add onion and garlic, saut until fragrant and translucent, about 3-4 minutes. Add bell pepper, zucchini, and cherry tomatoes, cook until vegetables are tender, about 5-7 minutes. Stir in cooked quinoa and baby spinach, mix well until spinach wilts. Season with salt, pepper, and lemon juice, adjust seasoning according to taste. Sprinkle with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

These adorable and tasty Minnie Mouse Oreo Cake Pops will delight your taste buds. Ideal as a sweet treat for Disney enthusiasts of all ages or for themed parties!

Ingredients: 1 package of Oreo cookies. 1 package of cream cheese 8 oz, softened. 1 cup white chocolate chips. Red candy melts. White candy melts. Mini Oreo cookies for Minnie Mouse ears. Black edible food marker. Lollipop sticks.

Instructions: In a food processor, pulse Oreo cookies until fine crumbs form. Blend the softened cream cheese into the Oreo crumbs until thoroughly mixed. Place the mixture on a tray lined with parchment paper after rolling it into tiny cake balls. After each cake ball has a lollipop stick inserted, freeze for half an hour. In a bowl that is safe to use in the microwave, melt the white chocolate chips as directed on the package. Make sure to coat every frozen cake pop evenly by dipping it into the melted white chocolate. Let the dripping chocolate fall off. After coating the cake pops, return them to the tray and freeze for ten minutes. Melted candy reds in a bowl safe for the microwave. To create Minnie Mouse's famous bow, dip the top of each cake pop into the red candy melts. Let it settle. Dip the bottom of each cake pop into melted white candy to resemble Minnie Mouse's dress. Let it settle. Melted chocolate ears can be attached to the top corners of each cake pop by attaching mini Oreo cookies. On each cake pop, draw Minnie Mouse's mouth and eyes using a black edible food marker. Before serving, allow the cake pops to set completely. Savor your cute Oreo Cake Pops featuring Minnie Mouse!

Prep Time: 30 minutes

Cook Time: 10 minutes

With this easy recipe, you can make the perfect cup of coffee. You can make it your own by adding sugar and cream.

Ingredients: 2 tablespoons of ground coffee. 8 ounces of hot water. 1-2 tablespoons of sugar optional. 2 tablespoons of milk or cream optional.

Instructions: Bring water to a boil and let it cool down until it's about 200F 93C. In a French press or coffee filter, put the coffee grounds. Make sure all of the coffee grounds are wet by pouring hot water over them. Set the timer for 4 minutes and taste it to see what you like best. For a French press, slowly press down on the plunger. For drip coffee, use a filter. If you want, you can add sugar and milk or cream. Mix well, and have fun!

Prep Time: 5 minutes

Cook Time: 5 minutes

Auberginewaaier met pesto en mozzarella is een smaakvolle en gezonde snack of bijgerecht. De airfryer geeft de aubergineplakjes een heerlijke knapperigheid terwijl de pesto en mozzarella zorgen voor een smeuïge en hartige smaak.

Ingredients: 2 aubergines. 2 eetlepels olijfolie. Zout en peper naar smaak. 1/2 kopje groene pesto. 1 kopje geraspte mozzarella kaas. Verse basilicumblaadjes voor garnering.

Instructions: Heat up your air fryer until it's 180 degrees Celsius. Put the eggplants in a dish and bake them for a while. Spread the aubergine slices on both sides with olive oil and season with salt and pepper. Put the aubergine pancakes in the air fryer one at a time. Depending on the size of your air fryer, you may need to do it in batches. Place the eggplant slices in the air fryer for 8 to 10 minutes, or until they turn golden brown and crisp. They cut in half the time it takes to bake. Get the aubergine pancakes out of the air fryer and let them cool down. Place a small amount of pesto on a piece of eggplant and top it with a little shredded mozzarella. Put this step back together with a little aubergine on top and some sliced zucchini on top to make a "waaiervorm." Put the aubergine pancakes back in the air fryer and bake for another 3 to 4 minutes, or until the mozzarella melts and forms a bubble. Fill the air conditioner with fragrant basil leaves. Serve this delicious food right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the rich flavors of vegan brownie bread that has been soaked in a creamy almond butter mixture and then topped with a delicious salted caramel sauce. For a special breakfast or brunch treat, try this rich take on French toast.

Ingredients: 4 slices of vegan brownie bread. 1 ripe banana. 1/4 cup almond butter. 1/4 cup almond milk. 1 tbsp maple syrup. 1 tsp vanilla extract. 1/4 tsp cinnamon. Pinch of salt. Vegan salted caramel sauce store-bought or homemade. Coconut oil for frying.

Instructions: In a shallow bowl, mash the ripe banana with a fork. Add almond butter, almond milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt to the mashed banana. Mix until well combined. Heat a tablespoon of coconut oil in a skillet over medium heat. Dip each slice of brownie bread into the almond butter mixture, ensuring it is fully coated on both sides. Place the coated bread slices onto the skillet and cook for 2-3 minutes on each side, or until golden brown. Once cooked, transfer the French toasts to serving plates. Drizzle with vegan salted caramel sauce. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

This vegan lentil chorizo soup is packed with flavor and warmth. The combination of hearty lentils, savory vegan chorizo, and aromatic thyme makes it a comforting and satisfying meal for any occasion.

Ingredients: 1 cup brown lentils, rinsed. 3 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, diced. 1 can diced tomatoes. 1 cup vegan chorizo, crumbled. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Dice the carrot, red bell pepper, onion, and garlic. About 5 minutes of cooking will soften the food. To finish cooking, add vegan chorizo and stir it in. Salt and dried thyme should be mixed in. To the pot, add brown lentils, vegetable broth, and tomato chunks. Bring up the temperature. Turn down the heat, cover, and let it simmer for 25 to 30 minutes, or until the lentils are soft. Add pepper and salt to taste. If you want, you can serve it hot with fresh thyme leaves on top.

Prep Time: 10 minutes

Cook Time: 35 minutes