Polygawn

This Tart Cherry Frozen Yogurt is a delightful treat with a perfect balance of tartness and sweetness. It's creamy, refreshing, and bursting with fruity flavor.

Ingredients: 3 cups Greek yogurt. 1 cup tart cherry juice. 1/2 cup honey. 1 teaspoon vanilla extract.

Instructions: Greek yogurt, tart cherry juice, honey, and vanilla extract should all be mixed together in a large bowl. Mix everything together with a whisk until it's smooth. Put the mixture into a machine that makes ice cream. Follow the directions on the package to churn the frozen yogurt until it reaches the consistency you want. After that, put the frozen yogurt in a container that can go in the freezer and freeze it for another two to three hours to make it firmer. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

For a quick meal that won't break the bank, this couscous recipe is a great choice. Adding couscous to sauted zucchini and carrots in a curry-flavored sauce makes for a tasty and filling meal.

Ingredients: 1 cup couscous. 1 1/2 cups water. 2 zucchinis, diced. 2 carrots, grated. 2 tablespoons olive oil. 1 teaspoon curry powder. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a saucepan, bring the water to a boil. Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes. Fluff the couscous with a fork and set it aside. In a large skillet, heat the olive oil over medium heat. Add the diced zucchinis and grated carrots to the skillet. Saut for about 5-7 minutes until they soften. Sprinkle the curry powder over the vegetables and stir well. Cook for an additional 2 minutes. Season with salt and pepper to taste. Serve the curry vegetable mixture over the fluffed couscous. Garnish with fresh cilantro leaves. Enjoy your economical Couscous Zucchine e Carote al Curry!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Bok Choy Salad with Sesame-Almond Crunch is a delightful blend of fresh bok choy and a crunchy topping of toasted almonds and sesame seeds. The combination of flavors and textures is both refreshing and satisfying.

Ingredients: 4 cups of thinly sliced bok choy. 1/2 cup of sliced almonds. 2 tablespoons of sesame seeds. 1/4 cup of chopped scallions. 1/4 cup of cilantro leaves. 1/4 cup of shredded carrots. 1/4 cup of sliced red bell pepper. 1/4 cup of mandarin orange segments. 1/4 cup of crispy chow mein noodles. 1/4 cup of sesame ginger dressing. Salt and pepper to taste.

Instructions: Fry the sesame seeds and sliced almonds in a dry pan over medium-low heat until they turn golden brown. Take them off the heat and let them cool down. Cut the scallions and cilantro into small pieces and put them in a large bowl. Add the shredded carrots, sliced red bell pepper, mandarin orange segments, and crispy chow mein noodles. Toast the sesame seeds and almonds and then add them to the bowl with the salad ingredients. Add the sesame ginger dressing to the salad and mix everything together until it's well covered. Add pepper and salt to taste. Enjoy your Bok Choy Salad with Sesame-Almond Crunch right away!

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy the flavors of a BLT sandwich with the addition of chicken and avocado, all wrapped up in crisp butter lettuce leaves. This keto-friendly recipe is perfect for a light and refreshing meal.

Ingredients: 2 cups cooked, shredded chicken breast. 6 slices cooked bacon, chopped. 1 avocado, diced. 1 cup cherry tomatoes, halved. 1/4 cup diced red onion. 1/4 cup mayonnaise. 1 tablespoon fresh lemon juice. Salt and pepper to taste. 1 head butter lettuce, leaves separated.

Instructions: In a large bowl, combine the shredded chicken, chopped bacon, diced avocado, cherry tomatoes, and diced red onion. In a small bowl, whisk together the mayonnaise and lemon juice. Season with salt and pepper to taste. Pour the mayonnaise mixture over the chicken mixture and toss until well combined. Spoon the chicken salad mixture onto the butter lettuce leaves, dividing evenly among them. Roll up the lettuce leaves to form wraps and secure with toothpicks if needed. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A light and flavorful quinoa dish with the bright citrusy taste of lemon and the aromatic blend of herbs.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 lemon juiced and zested. 2 tablespoons olive oil. 2 cloves garlic minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until liquid is absorbed. In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add cooked quinoa to the skillet, stirring to combine with garlic. Add lemon juice, lemon zest, dried thyme, and dried rosemary. Mix well. Season with salt and pepper to taste. Continue cooking for an additional 2-3 minutes. Garnish with fresh parsley before serving. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

These Paleo brunch skewers are a delicious and healthy way to start your day. Packed with sweet potatoes, zucchini, cherry tomatoes, bacon, and chicken, they are a flavorful and satisfying brunch option that's perfect for a Paleo diet.

Ingredients: 2 sweet potatoes, peeled and cubed. 2 zucchinis, sliced into rounds. 1 pound of cherry tomatoes. 1 pound of bacon slices, cut in half. 1 pound of boneless chicken breasts, cut into chunks. 1 tablespoon olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. Wooden skewers, soaked in water.

Instructions: Preheat your grill or grill pan over medium-high heat. In a bowl, toss the sweet potato cubes with olive oil, salt, black pepper, and garlic powder until coated. Thread the sweet potato cubes, zucchini slices, cherry tomatoes, bacon slices, and chicken chunks alternately onto the soaked wooden skewers. Place the skewers on the grill and cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender. Serve the Paleo brunch skewers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

For people on a ketogenic diet, these Keto Berry Smoothie Breakfast Bowls are a tasty and filling way to start the day because they are full of healthy fats, fiber, and antioxidants.

Ingredients: 1 cup frozen mixed berries. 1/2 cup full-fat coconut milk. 1/4 cup unsweetened almond milk. 1 tablespoon chia seeds. 1 tablespoon almond butter. 1 teaspoon vanilla extract. 1/2 tablespoon erythritol or stevia optional, for sweetness. Toppings: sliced almonds, shredded coconut, fresh berries, chia seeds.

Instructions: In a blender, combine the frozen berries, coconut milk, almond milk, chia seeds, almond butter, vanilla extract, and sweetener if using. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency. Pour the smoothie into bowls. Top with sliced almonds, shredded coconut, fresh berries, and additional chia seeds. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Delicate and fragrant, these jasmine macarons are a delightful treat for tea lovers. The ground jasmine tea leaves and jasmine essence infuse these macarons with a subtle floral flavor that pairs perfectly with your favorite buttercream filling.

Ingredients: 150g almond flour. 150g powdered sugar. 2 large egg whites. 50g granulated sugar. 1 teaspoon jasmine tea leaves finely ground. Jasmine tea extract or essence. Purple food coloring optional. Buttercream filling your choice of flavor.

Instructions: In a bowl, sift together powdered sugar and almond flour. Whisk the egg whites in a different bowl until foamy, then gradually add the granulated sugar and whisk again until stiff peaks form. Once the egg white mixture is well combined, gently fold in the almond flour mixture and the ground jasmine tea leaves. If desired, add a few drops of purple food coloring and jasmine tea essence or extract. Pour the batter into a piping bag that has a round tip on it. Pipe tiny rounds onto a parchment paper-lined baking sheet. For the skin to form, let them sit for 20 to 30 minutes. While the macarons are resting, preheat your oven to 300F 150C. Bake for 12 to 15 minutes, or until the macarons are set and have formed feet. Leave them on the baking sheet to cool completely. After they have cooled, sandwich identically sized macaron shells together with the buttercream filling of your choice. To let the flavors combine, keep the macarons in the refrigerator for a full day in an airtight container. Present and savor!

Prep Time: 45 minutes

Cook Time: 15 minutes

Treat yourself to the timeless goodness of a cheeseburger. It's a burger to remember because it has a juicy beef patty, melted cheese, and all the usual toppings.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of American cheese. 1/4 cup diced onions. 1/4 cup lettuce leaves. 4 pickle slices. Ketchup and mustard to taste. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Making burger patties from the ground beef is easy. Just divide it into 4 equal parts. Add pepper and salt. Put the burger patties on the grill and cook them for 3 to 4 minutes on each side for medium-rare, or longer if you like them more done. Cover the grill and add a slice of cheese to each patty in the last minute of cooking. This will melt the cheese. On the grill, toast the buns for about one minute, until they get a little brown. Place lettuce on the bottom bun of each burger, then top with the cooked patty, melted cheese, diced onions, pickle slices, ketchup, and mustard. The classic cheeseburger is now ready to be served! Just put the other half of the bun on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

As a Filipino take on a traditional Spanish dish, Seafood Arroz a la Valenciana is a hearty rice dish full of different kinds of seafood, vegetables, and spices. This dish brings a taste of the sea to your table and is great for parties or family meals.

Ingredients: 1 cup glutinous rice. 1 cup jasmine rice. 2 cups seafood broth. 1 onion, chopped. 4 cloves garlic, minced. 1 bell pepper, diced. 1 tomato, diced. 1 cup shrimp, peeled and deveined. 1 cup squid rings. 1 cup mussels. 1 cup crab meat. 1/2 cup green peas. 1/2 cup carrots, diced. 1/4 cup raisins. 1/4 cup tomato sauce. 1/4 cup fish sauce. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large pan, heat olive oil over medium heat. Saut onion and garlic until fragrant. Add bell pepper and tomato, cook until softened. Add shrimp, squid, mussels, and crab meat. Cook until seafood is almost done. Stir in glutinous rice and jasmine rice until coated with oil. Pour in seafood broth, fish sauce, and tomato sauce. Mix well. Add green peas, carrots, and raisins. Season with salt and pepper. Cover and simmer for 20-25 minutes or until rice is cooked and liquid is absorbed. Once done, fluff the rice with a fork and serve hot.

Prep Time: 20 minutes

Cook Time: 30 minutes

Satisfy your taste buds with grilled lobster, sweet corn, creamy goat cheese, and fresh tomatoes on a pizza crust that has been cooked just right. This Grilled Lobster and Corn Pizza tastes great with seafood and fresh vegetables from the garden.

Ingredients: 1 pizza dough. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. 1/2 cup cooked lobster meat, chopped. 1/2 cup grilled corn kernels. 1/4 cup crumbled goat cheese. 1/2 cup fresh tomato slices. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Warm up the grill over medium-high heat. On a floured surface, roll out the pizza dough to the thickness you want. Place the dough on a pizza peel or a cornmeal-dusted baking sheet that has been turned upside down. Put the tomato sauce on the pizza dough and spread it out evenly. Leave a little space around the edges for the crust. Add the shreds of mozzarella cheese on top of the sauce. Spread the grilled corn kernels and chopped lobster meat out evenly on top of the cheese. Break up some goat cheese and put some fresh tomato slices on the pizza. Spread olive oil on the pizza and add salt and pepper to taste. Slide the pizza carefully onto the hot grill grates, then close the lid. Put it on the grill for 8 to 10 minutes, or until the crust is golden and the cheese melts and bubbles. Take the pizza off the grill and let it sit for one minute before cutting it. Add fresh basil leaves on top and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

These Grilled Cajun Shrimp Tacos are full of flavor and would be great for a quick and easy meal during the week. Using spicy Cajun seasoning, the shrimp are grilled until they're just right. Fresh vegetables are then added on top, and the whole thing is wrapped up in warm tortillas.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 tablespoons Cajun seasoning. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup diced avocado. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 lime, cut into wedges.

Instructions: Warm the grill up to a medium-high level. Mix the shrimp, olive oil, and Cajun seasoning in a bowl until the shrimp are well covered. Grill shrimp for two to three minutes on each side, or until they are fully cooked and have a little char on them. Put tortillas on the grill and heat them up for 30 seconds on each side. To make tacos, put equal amounts of shrimp on each tortilla. Shred lettuce, diced tomatoes, avocado, red onion, and cilantro should be put on top. Comes with lime wedges to squeeze over the tacos. Have fun!

Prep Time: 15 minutes

Cook Time: 6 minutes

Made with roasted eggplants and aromatic spices, Paleo Baba Ganoush is a tasty and healthful spread or dip. It's ideal as a vegan, Whole30-compliant, dairy-free, and clean-eating snack or appetizer.

Ingredients: 2 large eggplants. 3 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons extra-virgin olive oil. 1 lemon, juiced. 1/2 teaspoon cumin. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: Set the oven temperature to 400F 200C. Arrange the eggplants on a baking sheet after piercing them multiple times with a fork. Roast for 45 to 60 minutes, or until the flesh is tender and the skin is charred, in a preheated oven. After taking the roasted eggplants out of the oven, allow them to cool a little. After the skin has cooled down sufficiently, remove the burnt layer and dispose of it. Put the peeled eggplants in a blender or food processor. Add the eggplants to a food processor along with the minced garlic, tahini, olive oil, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy, and all the ingredients are well combined. If necessary, add extra salt, pepper, or lemon juice based on your taste. Spoon the Paleo Baba Ganoush onto a platter, sprinkle with parsley that has just been picked, and drizzle with a little more olive oil. Serve as a spread or as a dip for fresh vegetable sticks and paleo crackers. Savor the Paleo Baba Ganoush you made at home!

Prep Time: 15 minutes

Cook Time: 60 minutes

These Oatmeal Waffles are a wholesome and delicious breakfast option. They have a hearty texture from the oats and a hint of cinnamon for extra flavor. Enjoy them with your favorite toppings for a satisfying morning meal.

Ingredients: 1 cup rolled oats. 1 1/4 cups milk. 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 2 large eggs. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract.

Instructions: In a bowl, combine the rolled oats and milk. Let them soak for 10-15 minutes until the oats are softened. In a separate bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Add the eggs, melted butter, and vanilla extract to the oat and milk mixture. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are some lumps. Preheat your waffle iron and lightly grease it with cooking spray or oil. Pour the waffle batter onto the preheated waffle iron and cook according to the manufacturer's instructions until golden brown and crispy. Serve the oatmeal waffles warm with your favorite toppings, such as maple syrup, fresh berries, or yogurt.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Keto Mexican Cauliflower Rice tastes great and is a healthy alternative to regular rice. It has Mexican-style flavors and is low in carbs.

Ingredients: 1 head cauliflower, grated. 2 tbsp olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeno pepper, seeded and minced. 1/2 cup diced tomatoes. 1 tsp ground cumin. 1 tsp chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook until the onion is clear. Put in the cauliflower, bell pepper, and jalapeo pepper. Cook for 5 to 7 minutes, or until the cauliflower is soft. Add the diced tomatoes, cumin, and chili powder, and stir them in. Cook for another two to three minutes. Add pepper and salt to taste. Take it off the heat and add the lime juice and cilantro. As a tasty low-carb alternative to regular Mexican rice, serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the classic flavors of a Deli Burger with juicy beef patties, Swiss cheese, and a medley of fresh toppings. Perfect for a satisfying meal!

Ingredients: 1 lb ground beef. 1/2 cup diced onion. 2 cloves garlic, minced. 1/2 tsp salt. 1/4 tsp black pepper. 4 hamburger buns. 4 slices of Swiss cheese. Lettuce leaves. Tomato slices. Pickle slices. Ketchup and mustard.

Instructions: Put ground beef, diced onion, minced garlic, salt, and black pepper in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Set the grill or a pan over medium-high heat to get them hot. For medium-rare, cook the burger patties for about 4 to 5 minutes on each side. If you want them more done, cook them for longer. Put a slice of Swiss cheese on top of each patty in the last minute of cooking and cover to melt. You can grill or toast the hamburger buns until they are lightly browned. Put lettuce leaves, a burger patty with melted cheese, tomato slices, and pickle slices on the bottom bun to make the burgers. On the top bun, spread ketchup and mustard. Then, put it on top of the other ingredients. Deli Burgers are always good when they're hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Crepes are very flexible because they can be filled or topped with many different sweet or savory things. They are wonderful for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. 1/4 teaspoon sugar.

Instructions: The flour, eggs, milk, melted butter, salt, and sugar should all be mixed together in a bowl with a whisk until the batter is smooth. Put a crepe pan or nonstick skillet over medium-high heat and lightly grease it with oil or butter. Spread out the batter on the bottom of the pan by swirling a small amount of it around. Just wait a minute or two until the edges begin to lift and the bottom of the crepe gets a little brown. With a spatula, flip the crepe over and cook for another one to two minutes, until the other side is also lightly browned. Place the cooked crepe on a plate and repeat with the rest of the batter, making sure to grease the pan as needed. Put your favorite toppings on top of your tasty crepes, like Nutella, fresh berries, or maple syrup.

Prep Time: 10 minutes

Cook Time: 20 minutes