Raw Pleasures

These Chipotle Chicken and Pineapple Skewers are bursting with flavors of smoky chipotle, sweet pineapple, and tangy lime. Perfect for grilling season or any occasion!

Ingredients: 1 lb chicken breast, cubed. 1 cup pineapple chunks. 2 tablespoons chipotle peppers in adobo sauce, minced. 2 tablespoons honey. 2 tablespoons soy sauce. 1 tablespoon lime juice. 1 teaspoon garlic powder. 1 teaspoon ground cumin. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Put honey, soy sauce, lime juice, garlic powder, cumin, salt, and pepper in a bowl. Add the chipotle peppers and mix well. Spread the chicken cubes out in the marinade. Let it sit for at least 30 minutes. Warm the grill up to a medium-high level. Put chicken and pineapple that have been marinated on skewers that have been soaked in water. For 8 to 10 minutes, turning the skewers every now and then, grill until the chicken is cooked through and the pineapple is caramelized. If you want, you can serve it hot with lime wedges and chopped cilantro on top.

Prep Time: 40 minutes

Cook Time: 10 minutes

With this gluten-free cake, you can enjoy the rich flavor of vanilla. It's moist and fluffy, and it's great for any event because it's made with almond and coconut flour.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 cup granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 4 large eggs. 1 cup unsweetened almond milk. 2 teaspoons vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9-inch round cake pan should be greased and floured. Add sugar, baking powder, baking soda, salt, and almond flour to a large bowl. Use a whisk to mix the ingredients together. Break up the butter and add it to the dry ingredients along with the eggs, almond milk, and vanilla extract. Mix until it's smooth. Pour the batter into the cake pan that has been ready. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down. Cut it up and serve after it has cooled down. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

This Instant Pot recipe for chicken and broccoli is quick and tasty, and it's great for a busy weeknight. The tender chicken and flavorful sauce make for a tasty and filling meal.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup low-sodium chicken broth. 1/3 cup soy sauce. 1/4 cup hoisin sauce. 1 tablespoon sesame oil. 1 tablespoon ginger, minced. 3 cloves garlic, minced. 1.5 lbs broccoli florets. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and green onions for garnish.

Instructions: Soy sauce, hoisin sauce, sesame oil, ginger, and garlic should all be mixed together in the Instant Pot. Put the chicken pieces in the Instant Pot and make sure they are covered in sauce. On top of the chicken mix, put broccoli florets. Put the lid on the Instant Pot and set the timer for 5 minutes of high pressure. After the cooking time is up, quickly release the pressure. To make a slurry, mix cornstarch and water in a small bowl. Add the slurry to the Instant Pot and stir it in to make the sauce thicker. Add sesame seeds and green onions on top of the chicken and broccoli when you serve it over rice or noodles.

Prep Time: 15 minutes

Cook Time: 5 minutes

A hearty and flavorful vegan curry made with yellow split peas, kale, and potatoes in a creamy coconut milk base, seasoned with aromatic spices.

Ingredients: 1 cup yellow split peas. 2 potatoes, diced. 2 cups chopped kale. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 2 tablespoons curry powder. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. 2 tablespoons olive oil. 4 cups vegetable broth.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until fragrant. Stir in curry powder, turmeric, cumin, and coriander, cook for another minute. Add diced potatoes, yellow split peas, and vegetable broth. Bring to a boil, then reduce heat to simmer for about 20 minutes, until split peas and potatoes are tender. Stir in chopped kale and coconut milk, simmer for an additional 5 minutes. Season with salt and pepper to taste. Serve hot, optionally garnished with fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 30 minutes

Making almond milk at home is a tasty and healthy way to avoid dairy. You can use it in many ways and it's simple to make.

Ingredients: 1 cup almonds. 4 cups water. 1-2 dates optional for sweetness. 1 teaspoon vanilla extract optional.

Instructions: Soak almonds in water overnight or for at least 8 hours. Drain and rinse almonds. Blend almonds with 4 cups of water until smooth. Strain the mixture through a nut milk bag or fine mesh strainer into a bowl or pitcher. If desired, blend in dates and vanilla extract for sweetness and flavor. Store almond milk in a sealed container in the refrigerator for up to 3-4 days.

Prep Time: 480 minutes

Cook Time: 10 minutes

Uova sode gratinate, ricetta facile, is a delightful Italian dish where boiled eggs are smothered in a creamy Parmesan cheese sauce, topped with breadcrumbs, and then broiled to perfection. It's a simple and satisfying recipe that's perfect for brunch or a comforting dinner.

Ingredients: 4 boiled eggs. 1 cup grated Parmesan cheese. 1/2 cup breadcrumbs. 2 tablespoons butter. 1 cup milk. 2 tablespoons all-purpose flour. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Peel and halve the boiled eggs lengthwise. In a saucepan, melt the butter over medium heat. Stir in the flour to make a roux, and cook for a minute or two until it turns slightly golden. Gradually whisk in the milk and continue to cook, stirring constantly, until the sauce thickens. Add half of the grated Parmesan cheese and stir until it's fully melted into the sauce. Season with salt and pepper. Place the boiled egg halves in a baking dish and pour the cheese sauce over them. In a separate bowl, mix the remaining Parmesan cheese with the breadcrumbs. Sprinkle the breadcrumb and cheese mixture evenly over the eggs and sauce. Preheat your oven's broiler and place the baking dish under it for a few minutes until the topping is golden brown and crispy. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Traditional lasagna noodles are swapped out for fat head noodles in this recipe. These are made with almond flour and mozzarella cheese. This version is low in carbs and high in fat, but it tastes just as good as the original.

Ingredients: 1 1/2 cups shredded mozzarella cheese. 3/4 cup almond flour. 2 tbsp cream cheese. 1 egg. 1/2 tsp Italian seasoning. 1/4 tsp garlic powder. 1/4 cup grated Parmesan cheese. 1/2 lb ground beef. 1/2 cup low-carb marinara sauce. 1 cup ricotta cheese. 1 cup spinach, chopped. 1/2 cup shredded mozzarella cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Shred mozzarella cheese, almond flour, and cream cheese together in a bowl that can go in the microwave. After 1 minute in the microwave, stir until everything is well mixed. Crack the egg into the bowl and add the garlic powder, Italian seasoning, and grated Parmesan cheese. Mix until you get a dough. Lay the dough out on two pieces of parchment paper and roll it out into a straight line. Make strips of dough about the size of noodles and set them aside. Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Remove any extra fat, and then add the marinara sauce. Put away. Roughly chop the spinach and add it to a different bowl. Then, add the shredded mozzarella cheese and mix them together. Add pepper and salt. Put the fat head noodles in a baking dish first, then the meat sauce, and finally the ricotta mixture. Repeat steps 1-3 until all the ingredients are used up. Add a layer of the ricotta mixture on top to finish. Put foil over the baking dish and bake for 20 minutes. Once you take off the foil, bake for another 10 minutes or until the cheese is bubbly and golden brown. Take a few minutes to let the lasagna cool down before you serve it. Have fun!

Prep Time: 25 minutes

Cook Time: 30 minutes

This cheesy rigatoni dish is full of rich flavors that are brought together by the salty crispiness of the prosciutto and the sweetness of the caramelized shallots. This is a delicious pasta dish that is great for a cozy evening.

Ingredients: 400g rigatoni pasta. 150g prosciutto, thinly sliced. 4 shallots, thinly sliced. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup grated Parmesan cheese. 1 cup grated mozzarella cheese. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook rigatoni according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add prosciutto slices and cook until crispy. Remove prosciutto from the skillet and set aside on a paper towel-lined plate. In the same skillet, add the sliced shallots and saut until caramelized, about 8-10 minutes. Add minced garlic and cook for another 2 minutes. Reduce heat to low and add cooked rigatoni to the skillet with caramelized shallots and garlic. Stir in heavy cream, Parmesan cheese, and mozzarella cheese. Cook until cheese is melted and pasta is heated through. Season with salt and pepper to taste. Crumble the crispy prosciutto and sprinkle over the pasta. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Chicken & Shrimp Pad Thai is a tasty mix of different flavors. It has soft chicken, juicy shrimp, rice noodles, and a tangy-sweet sauce. It is topped with crunchy peanuts and fresh lime.

Ingredients: 1 chicken breast, sliced thinly. 200g shrimp, peeled and deveined. 200g rice noodles. 2 eggs, beaten. 1 cup bean sprouts. 1/2 cup sliced green onions. 1/4 cup chopped peanuts. 2 cloves garlic, minced. 3 tablespoons soy sauce. 2 tablespoons fish sauce. 2 tablespoons tamarind paste. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. 1 teaspoon chili flakes optional. Lime wedges, for serving.

Instructions: Soak rice noodles in hot water for 10 minutes until softened. Drain and set aside. In a small bowl, mix soy sauce, fish sauce, tamarind paste, and brown sugar. Set aside. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and saut until fragrant. Add chicken slices and shrimp to the skillet. Cook until chicken is no longer pink and shrimp turns pink, about 5-6 minutes. Push chicken and shrimp to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked. Add soaked rice noodles and prepared sauce to the skillet. Toss everything together until well combined and heated through. Stir in bean sprouts and sliced green onions. Cook for an additional 2 minutes. Remove from heat and sprinkle with chopped peanuts and chili flakes, if using. Serve hot with lime wedges.

Prep Time: 20 minutes

Cook Time: 15 minutes

This sandwich combines savory eggplant balls with a refreshing kale salad, all drizzled with a creamy tahini and spicy harissa sauce. It's a flavorful and satisfying meal that's perfect for lunch or dinner.

Ingredients: 1 large eggplant, diced. 1 cup breadcrumbs. 2 cloves garlic, minced. 1/4 cup chopped parsley. Salt and pepper to taste. 4 submarine rolls. 2 cups kale, chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup sliced red onion. 1/4 cup tahini. 2 tablespoons harissa sauce. 1 tablespoon lemon juice. 2 tablespoons olive oil.

Instructions: Preheat oven to 375F 190C. In a food processor, combine diced eggplant, breadcrumbs, garlic, parsley, salt, and pepper. Pulse until mixture comes together. Form mixture into small balls and place on a baking sheet lined with parchment paper. Bake eggplant balls for 20-25 minutes, or until golden brown and cooked through. In a large bowl, combine kale, cherry tomatoes, and red onion. Toss with olive oil and lemon juice. Split submarine rolls and spread tahini on one side and harissa sauce on the other. Place cooked eggplant balls on the tahini side of the rolls. Top with kale salad and close the sandwiches. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Indulge in the luxury of homemade Versace cookies with the perfect blend of chocolate chips and nuts. These cookies are a fashionable delight for any occasion.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup chopped nuts e.g., walnuts or pecans.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a small bowl, whisk together the flour, baking soda, and salt. In a larger bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped nuts. Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between them. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Versace cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in this luxurious pasta dish featuring the unique flavor of stinging nettles paired perfectly with succulent crab meat. The creamy sauce binds everything together for a memorable dining experience.

Ingredients: 200g stinging nettle leaves. 250g tagliatelle pasta. 200g crab meat. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup heavy cream. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Blanch the stinging nettle leaves in boiling water for 1 minute, then immediately transfer to an ice bath to stop the cooking process. Drain and squeeze out excess water, then finely chop. Cook the tagliatelle pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water, then drain the pasta. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add the chopped stinging nettle leaves to the skillet and saut for 2-3 minutes. Add the crab meat to the skillet and stir to combine with the stinging nettle. Cook for an additional 2 minutes. Pour in the heavy cream and reserved pasta cooking water. Season with salt and pepper to taste. Cook for another 2-3 minutes, until the sauce slightly thickens. Add the cooked tagliatelle pasta to the skillet and toss until evenly coated with the sauce. Cook for another minute to heat through. Serve the Stinging Nettle Tagliatelle with Crab hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the irresistible combination of peanut butter and chocolate with this delightful Reese's Peanut Butter Chocolate Chip Cookie Cake. It's a soft and chewy cookie cake loaded with chocolate chips and chopped Reese's peanut butter cups, perfect for satisfying your sweet cravings.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 1 cup creamy peanut butter. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups chocolate chips. 1 cup Reese's peanut butter cups, chopped.

Instructions: Preheat the oven to 350F 175C. Grease and line a 9-inch round cake pan. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the peanut butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and chopped Reese's peanut butter cups. Press the cookie dough evenly into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until the cookie cake is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs. Remove from the oven and let the cookie cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy on its own or with a scoop of ice cream!

Prep Time: 20 minutes

Cook Time: 30 minutes

Instead of pasta, this recipe calls for spaghetti squash, which is healthier and lower in carbs. It's a creamy and filling take on traditional spaghetti Alfredo. The soft chicken breast pieces give the rich Alfredo sauce protein and flavor.

Ingredients: 1 medium spaghetti squash. 2 boneless, skinless chicken breasts, diced. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup heavy cream. 1 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 tablespoon butter. Fresh parsley for garnish optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Add salt and pepper, along with the olive oil. Put it on a baking sheet that has been lined with parchment paper, cut side down. For 40 to 45 minutes, or until soft. In the meantime, put olive oil in a pan and heat it over medium heat. Add the chicken dices to the pan and season with salt and pepper. About 8 to 10 minutes later, the chicken should be fully cooked and browned on the outside. Take the chicken out of the pan and set it aside. Over medium heat, melt the butter in the same pan. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Turn down the heat and slowly add the heavy cream, stirring it in all the time until it's fully heated through. Gradually add the grated Parmesan cheese and stir it in until it melts and is smooth. When the squash is done, use a fork to pull the flesh apart into long strands. Put the cooked chicken and spaghetti squash strands into the pan with the Alfredo sauce. Toss everything together until it's all well mixed and hot. Serve right away, and if you want, top with fresh parsley.

Prep Time: 15 minutes

Cook Time: 45 minutes

Healthy ingredients like butternut squash, oats, and almond flour are used to make these tasty vegan and gluten-free cookie sandwiches.

Ingredients: 1 cup mashed butternut squash. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup vegan cream cheese. 2 tbsp powdered sugar. 1/2 tsp vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put mashed butternut squash, rolled oats, almond flour, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Mix the ingredients together until they are well mixed. Using a spoon, drop tablespoonfuls of the dough onto the baking sheet that has been prepared. Use the back of the spoon to slightly flatten the dough balls. Put it in the oven for 12 to 15 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool down all the way. Put vegan cream cheese, powdered sugar, and vanilla extract in a small bowl and mix them together until they are smooth and creamy. Put some of the cream cheese mixture on the bottom of one cookie and then put another cookie on top of it to make a sandwich. Do it again with the rest of the cookies and cream cheese mixture. Enjoy your cookie sandwiches made with butternut squash and oatmeal.

Prep Time: 20 minutes

Cook Time: 15 minutes

These perfectly baked cheesy nachos are the epitome of comfort food. This dish is ideal for parties or a relaxing night in because it is loaded with flavorful toppings and served with creamy sour cream, zesty salsa, and fresh guacamole.

Ingredients: 1 bag of tortilla chips. 2 cups shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced red onions. 1/2 cup sliced black olives. 1/4 cup sliced jalapenos optional. 1/4 cup chopped fresh cilantro. 1/2 cup sour cream. 1/4 cup salsa. 1/4 cup guacamole.

Instructions: Preheat your oven to 350F 175C. Spread a layer of tortilla chips evenly on a baking sheet or oven-safe dish. Sprinkle half of the shredded cheddar cheese over the chips. Add diced tomatoes, diced red onions, sliced black olives, and jalapenos if desired evenly over the cheese. Repeat the layering process with the remaining chips and cheese. Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly. While the nachos are baking, prepare your toppings. Mix sour cream and salsa in one bowl and guacamole in another. Remove the nachos from the oven, sprinkle chopped cilantro over the top. Serve the nachos hot with the sour cream and salsa mixture and guacamole on the side. Enjoy your delicious cheesy nacho bake!

Prep Time: 15 minutes

Cook Time: 10-12

This watermelon salad is great for the summer because it is cool and refreshing. The sweet and juicy watermelon goes well with the salty feta cheese and the cool mint leaves. For a great mix of tastes, drizzle some balsamic vinaigrette over the whole thing.

Ingredients: 4 cups cubed watermelon. 1 cup crumbled feta cheese. 1/2 cup fresh mint leaves. 1/4 cup red onion, thinly sliced. 1/4 cup balsamic vinegar. 2 tablespoons extra-virgin olive oil. Salt and black pepper to taste.

Instructions: Put watermelon, feta cheese, mint leaves, and red onion in a large bowl. In a different small bowl, mix the olive oil and balsamic vinegar until they are well mixed. Pour the dressing over the salad and toss it gently to mix. To taste, add salt and black pepper. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes