Pvoberstein

This eggplant teriyaki recipe is a great way to change up traditional teriyaki dishes. The homemade teriyaki sauce's savory and sweet flavors soak into the eggplant slices, making a filling and tasty meal. It's great for a special event or a quick and easy dinner during the week.

Ingredients: 2 medium-sized eggplants, sliced into rounds. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 teaspoon grated ginger. 2 cloves garlic, minced. 1 tablespoon cornstarch. 2 tablespoons water. 2 tablespoons sesame oil. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: In a bowl, mix together soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic to make the teriyaki sauce. In a small bowl, mix cornstarch with water to make a slurry. Heat sesame oil in a large skillet over medium-high heat. Add eggplant rounds to the skillet and cook until browned and tender, about 5 minutes on each side. Once eggplant is cooked, pour teriyaki sauce over the eggplant slices and let it simmer for 2-3 minutes until the sauce thickens. Drizzle the cornstarch slurry into the skillet, stirring continuously, until the sauce thickens further. Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles.

Prep Time: 10 minutes

Cook Time: 15 minutes

Pepperoni Pizza Chaffles are low in carbs and taste great. They are crispy, cheesy, and full of flavor. They're a great keto-friendly meal or snack!

Ingredients: 1/2 cup shredded mozzarella cheese. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/2 tsp baking powder. 1/4 tsp garlic powder. 1/4 tsp Italian seasoning. 1 large egg. 1/4 cup pepperoni slices. 1/4 cup pizza sauce. 1/4 cup shredded cheddar cheese. Cooking spray for waffle iron.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a mixing bowl, combine shredded mozzarella, almond flour, grated Parmesan, baking powder, garlic powder, and Italian seasoning. Mix well. Add the large egg to the dry mixture and stir until a dough forms. Spray the preheated waffle iron with cooking spray. Place half of the pepperoni slices in the waffle iron, followed by half of the dough mixture, and then the remaining pepperoni slices. Top with the remaining dough mixture. Close the waffle iron and cook for about 4-5 minutes, or until the chaffle is golden brown and crispy. Carefully remove the chaffle from the waffle iron and let it cool for a minute. Spread pizza sauce over the chaffle and sprinkle shredded cheddar cheese on top. Place the chaffle under a broiler or in a hot oven until the cheese is melted and bubbly, about 2 minutes. Serve your Pepperoni Pizza Chaffle hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

A creamy and flavorful vegan alternative to traditional white pasta sauce, made with cauliflower and cashews.

Ingredients: 2 cups cauliflower florets. 1/4 cup raw cashews. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup vegetable broth.

Instructions: Steam cauliflower florets until tender, about 8-10 minutes. In a blender, combine steamed cauliflower, raw cashews, minced garlic, nutritional yeast, lemon juice, onion powder, salt, black pepper, and vegetable broth. Blend until smooth and creamy, adding more vegetable broth if needed to reach desired consistency. Pour the sauce over cooked pasta of your choice and toss until evenly coated. Serve hot, garnished with fresh parsley or basil if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

A spicy and rich vegan version of traditional Mayan drinking chocolate, perfect for warming up on chilly days.

Ingredients: 4 cups unsweetened almond milk. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp cayenne pepper. 1/4 tsp vanilla extract.

Instructions: In a saucepan, heat almond milk over medium heat until warm. Whisk in cocoa powder, maple syrup, cinnamon, nutmeg, cayenne pepper, and vanilla extract until well combined. Continue to heat, stirring occasionally, until the mixture is hot but not boiling. Pour into mugs and serve hot, optionally garnished with a sprinkle of cinnamon or vegan marshmallows.

Prep Time: 5 minutes

Cook Time: 10 minutes

This Easy Kale Tahini Salad is a tasty and healthy dish that has a lot of different textures and flavors. The earthy kale goes well with the creamy tahini dressing, making it a satisfying meal or side dish for any event.

Ingredients: 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons water. 1 tablespoon maple syrup. 1 clove garlic, minced. Salt and pepper, to taste. Optional toppings: chopped nuts, seeds, or avocado.

Instructions: In a small bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, salt, and pepper to make the dressing. In a large mixing bowl, massage the kale leaves with the prepared dressing until the leaves are well coated and slightly softened. Let the salad sit for about 10 minutes to allow the flavors to meld together. Top with optional toppings like chopped nuts, seeds, or avocado before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Open-faced chicken avocado burgers that taste great with grilled chicken, creamy avocado, and tangy BBQ sauce. A healthy and filling BBQ dish that can be used for any event.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 4 whole-grain burger buns. 1 avocado, sliced. 4 slices of red onion. 4 slices of tomato. 4 lettuce leaves. 4 tablespoons BBQ sauce.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the chicken breasts, and then brush them with olive oil. For 6 to 8 minutes on each side, or until done, put the chicken on the grill. The burger buns should be put on the grill for a quick toast in the last two minutes of cooking. Put a grilled chicken breast on each bun to make the burgers. Put strawberry, red onion, tomato, and a lettuce leaf on top. Put one tablespoon of BBQ sauce on top of each burger. Heat up the Open-Faced Chicken Avocado Burgers and serve them. Have fun!

Prep Time: 15 minutes

Cook Time: 16 minutes

These Keto Avocado Bacon Egg Cups are a delicious and nutritious breakfast option. Packed with healthy fats and protein, they are perfect for a low-carb lifestyle. Plus, they are easy to make and customizable with your favorite seasonings and toppings.

Ingredients: 2 ripe avocados. 4 slices of bacon. 4 eggs. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: Preheat oven to 400F 200C. Cut the avocados in half and remove the pits. Slice a small portion from the bottom of each avocado half to create a flat surface for stability. Place the avocado halves in a muffin tin to prevent them from tipping over. Wrap each avocado half with a slice of bacon, ensuring it covers the edges. Crack an egg into each avocado half, being careful not to overflow. Season with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes or until the egg whites are set. Garnish with fresh herbs if desired before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy the comforting flavors of this vegan tomato soup that is thick and creamy. With just a few simple ingredients, this soup is thick, smooth, and full of the good things that tomatoes and coconut milk can do for you. This dish is great for a cozy evening or as a starter for your next meal.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 14 oz coconut milk. 2 cups vegetable broth. 2 tbsp tomato paste. 1 tsp dried basil. 1/2 tsp dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until softened, about 5 minutes. Stir in crushed tomatoes, coconut milk, vegetable broth, tomato paste, dried basil, and dried oregano. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally. Using an immersion blender or regular blender, blend the soup until smooth. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 25 minutes