Pixienovah

Lebanese Tabbouleh is a refreshing and nutritious salad packed with herbs and veggies. It's light, flavorful, and perfect for those looking to lose weight.

Ingredients: 1 cup bulgur wheat. 2 cups finely chopped fresh parsley. 1/2 cup finely chopped fresh mint leaves. 1/2 cup chopped green onions. 2 medium tomatoes, finely chopped. 1/4 cup extra virgin olive oil. 1/4 cup fresh lemon juice. Salt to taste. Black pepper to taste.

Instructions: Place bulgur wheat in a bowl and cover with boiling water. Let it sit for about 20 minutes until tender. Drain any excess water and fluff with a fork. In a large mixing bowl, combine the cooked bulgur wheat, parsley, mint, green onions, and tomatoes. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad ingredients and toss until well combined. Taste and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Nourishing Brown Rice Salad with Basil Vinaigrette Recipe. Packed with flavor and nutrients, it's a must-try for any health-conscious foodie.

Indulge in the velvety smoothness of creamy avocado sauce combined with the savory crunch of bacon over perfectly cooked pasta.

Ingredients: 8 oz pasta of your choice. 4 slices bacon, diced. 2 ripe avocados, peeled and pitted. 1/4 cup fresh basil leaves. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook the pasta according to package instructions until al dente. Drain and set aside. In a skillet, cook diced bacon until crispy. Remove from the skillet and set aside on a paper towel-lined plate to drain excess grease. In a food processor, combine the avocados, basil leaves, minced garlic, lemon juice, and grated Parmesan cheese. Blend until smooth and creamy. In a large mixing bowl, toss the cooked pasta with the creamy avocado sauce until evenly coated. Season with salt and pepper to taste. Top the pasta with crispy bacon. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Crockpot Mongolian Beef is a deliciously easy meal that is perfect for busy days. It has tender beef slices simmered in a savory and slightly sweet sauce.

Ingredients: 1.5 lbs beef flank steak, thinly sliced. 1/4 cup cornstarch. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 3/4 cup soy sauce. 3/4 cup water. 3/4 cup brown sugar. 1/2 cup shredded carrots. 1/2 cup sliced green onions.

Instructions: Spread the thinly sliced beef out in a bowl and cover it with cornstarch. Set a pan on medium heat and add the olive oil. Cook until the garlic and ginger smell good. Put the beef in the pan and cook it until it turns brown. Put the beef in a slow cooker. Soy sauce, water, and brown sugar should all be mixed in the same pan. Bring to a low boil. Spread the sauce on top of the slowed-down beef. Add green onions and carrots that have been shred. On low heat, cover and cook for 4 to 5 hours, or until the beef is soft. Serve over rice, and if you want, top with more green onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Mint Chocolate Chip Cream Pie is a delicious dessert that is also good for you and doesn't break the Keto diet. This pie has a rich chocolate almond flour crust and a creamy mint filling with sugar-free chocolate chips all over it. It's a great way to satisfy your sweet tooth without feeling bad about it.

Ingredients: 1 cup almond flour. 3 tablespoons cocoa powder. 3 tablespoons powdered erythritol sweetener. 1/4 cup melted butter. 1 1/2 cups heavy cream. 4 ounces cream cheese, softened. 1/4 cup powdered erythritol sweetener. 1 teaspoon peppermint extract. 1/4 teaspoon green food coloring optional. 1/4 cup Lily's chocolate chips sugar-free.

Instructions: Set the oven to 350F 175C and heat it up. Put cocoa powder, almond flour, and 3 tablespoons of powdered erythritol sweetener in a bowl and mix them together. Mix well. Add melted butter and mix until the mixture looks like big crumbs. Fill a pie dish with the dough and press it into the bottom and up the sides to make the crust. Turn the crust out of the oven and let it cool for 10 to 12 minutes. Whip the heavy cream in a different bowl until stiff peaks form. Along with 1/4 cup of powdered erythritol sweetener, peppermint extract, and green food coloring, beat the cream cheese in a different bowl until it is smooth. Fold the whipped cream into the cream cheese mixture slowly until it is well mixed. The chocolate chips should be carefully mixed in. Spread out the filling in the pie crust that has been left to cool. Put the pie in the fridge for at least two hours before you serve it.

Prep Time: 20 minutes

Cook Time: 10-12

Birthday Breakfast Pancakes are a bright and fun way to mark a special day. They are sure to make everyone smile because they are full of rainbow sprinkles. Fill them up with your favorite toppings to make a unique 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 unsalted butter, melted. 1/2 teaspoon vanilla extract. 1/4 cup rainbow sprinkles. Whipped cream optional. Maple syrup optional. Fresh berries optional.

Instructions: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; some lumps are okay. Gently fold in the rainbow sprinkles into the pancake batter. Heat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter, adding more butter or cooking spray to the griddle as needed. Serve the birthday breakfast pancakes hot with optional toppings like whipped cream, maple syrup, and fresh berries. Enjoy your delicious and festive birthday breakfast pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and flavorful beef stew cooked to perfection in the Instant Pot. This quick and easy recipe is perfect for a comforting family dinner.

Ingredients: 1.5 lbs ground beef. 3 cups diced potatoes. 2 cups baby carrots. 1 cup diced onions. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups beef broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Set Instant Pot to saut mode and heat olive oil. Add ground beef, onions, and garlic. Cook until beef is browned. Add potatoes, carrots, diced tomatoes, thyme, rosemary, paprika, salt, and pepper. Pour in beef broth and stir well. Close the Instant Pot lid and set to high pressure for 15 minutes. Once done, allow natural pressure release for 10 minutes, then quick release any remaining pressure. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Craving a cozy and comforting meal? Try making this homemade chicken noodle soup recipe for a delicious dinner idea.

Fried Fish Tacos with Pomegranate Guacamole offer a delicious twist on traditional tacos, combining crispy fish with sweet and tangy guacamole.

This grilled cheese sandwich is a tasty take on a classic. The gooey cheddar cheese gets a flavor boost from the creamy avocado and fresh basil.

Instructions: Preheat a skillet on medium heat. On one side of each slice of bread, spread butter. Place one slice of bread in the pan, buttered side down. On top of the bread in the pan, layer the cheddar cheese slices, basil leaves, and avocado slices. Place the other slice of bread, buttered side up, on top. Cook the bread for 2-3 minutes on each side, or until golden brown and the cheese is melted. Remove from pan and cut in half. Serve and have fun.

A creamy and flavorful keto casserole packed with protein and veggies, perfect for a satisfying meal on a low-carb diet.

Ingredients: 2 cups cooked chicken, shredded. 2 cups broccoli florets. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 large eggs. 2 cloves garlic, minced. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Put the cooked chicken and broccoli florets in a large bowl and mix them together. Mix the heavy cream, eggs, garlic, onion powder, paprika, salt, and pepper in a different bowl using an electric whisk. Add the cream mixture to the chicken and broccoli, and mix it all together. Put the mixture in a casserole dish that has been greased, and then top it with the shredded cheddar cheese. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

A cool and sour Greek salad made with feta cheese, fresh vegetables, and olives. It is dressed in a sour vinaigrette.

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1 bell pepper, chopped. 1/2 cup Kalamata olives, pitted. 1/2 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, and Kalamata olives. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle the dressing over the salad and toss to combine. Sprinkle feta cheese and fresh parsley over the top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A vibrant rice bowl with creamy avocado and crisp radishes.

Whipped yogurt and ricotta cheese are a creamy and delicious combination that goes well with fresh figs and a drizzle of honey. This dessert is simple to make and tastes great. It's really great for satisfying your sweet tooth.

Ingredients: 1 cup Greek yogurt. 1/2 cup ricotta cheese. 6-8 fresh figs, quartered. 2-3 tablespoons honey. 1/4 teaspoon vanilla extract. Mint leaves for garnish optional.

Instructions: In a mixing bowl, combine the Greek yogurt and ricotta cheese. Add the vanilla extract and mix until well combined. Whip the yogurt and ricotta mixture using a hand mixer or whisk until it becomes light and fluffy, about 2-3 minutes. Spoon the whipped yogurt and ricotta mixture into serving bowls. Top each bowl with quartered fresh figs. Drizzle honey generously over the figs and yogurt mixture. Garnish with mint leaves if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These whole wheat apple pancakes are a delightful vegan breakfast option. Made with wholesome ingredients like whole wheat flour, almond milk, and fresh apples, they are both nutritious and delicious.

Ingredients: 1 cup whole wheat flour. 1 tablespoon baking powder. 1 tablespoon sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1 cup almond milk. 1 tablespoon apple cider vinegar. 1 tablespoon coconut oil melted. 1 teaspoon vanilla extract. 1 medium apple grated.

Instructions: In a large bowl, whisk together whole wheat flour, baking powder, sugar, cinnamon, and salt. In a separate bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes to curdle. Add melted coconut oil and vanilla extract to the almond milk mixture. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated apple. Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter. Serve warm with maple syrup or your favorite toppings.

Prep Time: 15 minutes

Cook Time: 15 minutes