Queen Merlyn

This Sparkling Rose with Strawberries and Tomatoes is a unique and refreshing take on the classic ros. The strawberry sweetness and tomato acidity perfectly balance the sparkling wine, while the basil adds a fresh and aromatic touch.

Instructions: Combine sugar and water in a small saucepan. Cook, stirring occasionally, over medium-high heat until the sugar dissolves. Remove from the heat and set aside to cool. Combine sparkling rose, sliced strawberries, cherry tomatoes, and torn basil leaves in a large pitcher. Pour the sugar syrup into the pitcher and mix well. Enjoy while chilled.

This vegan polenta corn cake is a delectable and simple treat that's ideal for any occasion. The polenta base is savory and hearty, with a touch of sweetness from the cake topping. It's an excellent choice for those looking for a gluten-free and dairy-free dessert or snack.

Instructions: Preheat the oven to 375F. Bring water to a boil in a large pot and season with salt. Slowly whisk in cornmeal while constantly stirring until thickened. Stir in the olive oil and transfer to a greased 8x8 baking dish. In a separate mixing bowl, combine the flour, baking powder, and baking soda. To the dry ingredients, stir in the almond milk, apple cider vinegar, and maple syrup until just combined. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, over the polenta mixture. Allow 10 minutes to cool before slicing and serving.

Rich flavors of Temrika Meslalla Garlic Beef with Green Olives - a delightful dish that's as easy to make as it is delicious to eat.

This Italian Charcuterie board features salty meats, cheeses with sweet pears & strawberries for an irresistible flavor combination.

Perfect union of moist and delicious with this Vegan Banana Cake and Dairy-Free Frosting recipe.

This Avocado-Lime Dressed Edamame Chickpea Power Salad is full of protein, fiber, and healthy fats, so it's a great choice for a healthy and filling keto meal. When you mix edamame, chickpeas, cherry tomatoes, cucumber, red onion, avocado, and cilantro, you get a colorful, flavorful salad that tastes great. The avocado and lime dressing makes the salad taste even better by giving it a tangy kick.

Ingredients: 1 cup shelled edamame. 1 cup cooked chickpeas. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 cup red onion, finely chopped. 1 avocado, diced. 2 tablespoons fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the shelled edamame, cooked chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, diced avocado, and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, minced garlic, salt, and pepper to make the avocado-lime dressing. Pour the dressing over the salad ingredients in the large bowl. Toss until everything is evenly coated. Serve immediately, or refrigerate for later. Enjoy this nutritious and flavorful Edamame Chickpea Power Salad with Avocado-Lime Dressing as a satisfying keto-friendly meal!

Prep Time: 15 minutes

Cook Time: 0 minutes

This meal, Crunchy Asian Salad with Peanut Dressing, is colorful and tasty. It has crunchy vegetables and a creamy peanut dressing. You can eat it for lunch or as a side dish for dinner.

Ingredients: 4 cups shredded cabbage. 1 large carrot, julienned. 1 red bell pepper, thinly sliced. 1/2 cup edamame, cooked. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup peanuts, chopped. 1/4 cup sesame seeds. For the dressing: 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sesame oil. 1 clove garlic, minced. 1 teaspoon grated ginger. 2 tablespoons water.

Instructions: In a large bowl, combine shredded cabbage, julienned carrot, sliced red bell pepper, cooked edamame, chopped cilantro, chopped green onions, chopped peanuts, and sesame seeds. In a separate small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, grated ginger, and water to make the dressing. Pour the dressing over the salad and toss until everything is well coated. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Paleo-friendly breakfast recipe features crispy bacon and grated zucchini forming nests for perfectly cooked eggs. It's a nutritious and delicious way to start your day!

Ingredients: 4 slices of bacon. 1 large zucchini, grated. 4 eggs. Salt and pepper to taste. Fresh parsley, chopped optional, for garnish.

Instructions: Preheat oven to 375F 190C. Cook bacon in a skillet over medium heat until crispy. Remove and drain excess fat on paper towels. Chop into small pieces. In the same skillet, add grated zucchini and saut for 3-4 minutes until softened. Season with salt and pepper. Grease muffin tin cups with bacon fat or cooking spray. Divide the sauted zucchini equally among the muffin tin cups, creating a nest shape. Make sure there's a well in the center for the egg. Crack one egg into each zucchini nest. Season eggs with salt and pepper. Top each nest with chopped bacon pieces. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still runny. Remove from the oven and let cool slightly. Garnish with chopped fresh parsley if desired. Serve immediately.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge your coffee cravings with this creamy flat white recipe, perfect for any cafe-style experience.

A dish of fragrant and tasty chicken biryani cooked with fragrant spices and basmati rice, served on a white plate.

Ingredients: 2 cups basmati rice. 500g chicken, cut into pieces. 1 cup yogurt. 2 onions, thinly sliced. 4 tomatoes, chopped. 4 green chilies, slit. 1/4 cup chopped cilantro. 1/4 cup chopped mint leaves. 2 tablespoons ginger-garlic paste. 1 tablespoon biryani masala. 1 teaspoon turmeric powder. 1 teaspoon red chili powder. 1/2 teaspoon garam masala. 1/2 cup fried onions. 1/4 cup ghee. Salt to taste. Saffron strands soaked in milk for garnish.

Instructions: Wash and soak basmati rice in water for 30 minutes. Drain and set aside. Marinate chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, half of the chopped cilantro, half of the chopped mint leaves, and salt. Let it marinate for at least 1 hour. In a large pan, heat ghee. Add sliced onions and saut until golden brown. Add marinated chicken pieces and cook until they are half done. Layer half of the soaked rice over the chicken followed by chopped tomatoes, green chilies, remaining chopped cilantro, mint leaves, and fried onions. Layer the remaining rice over the top. Drizzle saffron milk over the rice. Cover the pan with a lid and cook on low heat for 20-25 minutes until the rice is cooked and the chicken is tender. Once done, gently mix the rice and chicken. Serve hot chicken biryani in a white plate, garnished with more fried onions and saffron strands.

Prep Time: 60 minutes

Cook Time: 40 minutes

Paleo Mango Chicken Skewers.

This hearty and delicious Instant Pot Potato and Beef Stew is ideal for a cold day. The beef is tender, and the potatoes and carrots are flavorful and soft. Furthermore, using an Instant Pot makes it a quick and simple meal to prepare.

Instructions: Heat the olive oil in the Instant Pot on saut mode. Cook until the beef is browned on all sides. Cook until the onion and garlic are softened. Combine the beef broth, potatoes, carrots, thyme, salt, and pepper in a large mixing bowl. Close the lid and set the Instant Pot to high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure. To make a slurry, whisk together the flour and water in a small bowl. Return the Instant Pot to saut mode and stir in the slurry. Cook for a few minutes, stirring occasionally, until the stew thickens. Serve immediately and enjoy.

A simple seafood pizza with shrimp, mushrooms, and melted mozzarella cheese that is perfect for any occasion.

Perfect homemade iced mocha with this recipe - coffee lovers, this one's for you.

Indulge in these vegan chocolate maca protein cookies, packed with plant-based protein and the goodness of maca powder. Topped with a maca glaze, these cookies are the perfect treat for any occasion.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 2 tbsp maca powder. 1/4 cup vegan protein powder. 1/4 cup maple syrup. 1/4 cup almond butter. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. 1/4 tsp salt. 1/4 cup dairy-free chocolate chips. For Maca Glaze:. 1/2 cup powdered sugar. 1 tbsp maca powder. 2-3 tbsp almond milk.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put cocoa powder, maca powder, salt, and almond flour in a large bowl. Mix them together. Spread out the dry ingredients and then add the melted coconut oil, vanilla extract, maple syrup, and almond butter. Mix everything together well. Add the chocolate chips that don't contain dairy. Put tablespoon-sized chunks of the dough on the baking sheet that has been prepared. Use your fingers to slightly flatten each cookie. It should be baked for 10 to 12 minutes, or until the edges are set. Begin making the maca glaze while the cookies are baking. Mix the powdered sugar, maca powder, and almond milk together until the glaze is smooth. After baking, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Add the maca glaze to the cookies after they have cooled. Have fun with your tasty vegan chocolate maca protein cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes