Rubber Canuck

Indulge in the nostalgic flavor of s'mores with these easy-to-make vegan bars. Perfect for a quick sweet treat!

Ingredients: 2 cups vegan graham cracker crumbs. 1/2 cup vegan butter, melted. 1/4 cup maple syrup. 2 cups vegan marshmallows. 1 cup vegan chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a bowl, mix together the graham cracker crumbs, melted vegan butter, and maple syrup until well combined. Press the mixture evenly into the bottom of a greased 9x9-inch baking pan. Layer the vegan marshmallows evenly over the graham cracker crust. Sprinkle the vegan chocolate chips over the marshmallow layer. Bake in the preheated oven for 15-20 minutes, or until the marshmallows are golden brown and the chocolate is melted. Remove from the oven and let cool slightly before slicing into bars. Enjoy these delicious vegan s'mores bars!

Prep Time: 15 minutes

Cook Time: 20 minutes

A refreshing and sweet strawberry vinaigrette salad with a burst of fruity flavors, perfect for a light and healthy meal.

Ingredients: 1 cup fresh strawberries, hulled and sliced. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. 6 cups mixed salad greens. 1/2 cup crumbled feta cheese. 1/4 cup sliced almonds.

Instructions: In a blender, combine the fresh strawberries, balsamic vinegar, olive oil, honey, salt, and pepper. Blend until smooth. Taste and adjust the seasoning, adding more honey or vinegar if desired. In a large salad bowl, toss the mixed salad greens with the strawberry vinaigrette dressing until well coated. Top the salad with crumbled feta cheese and sliced almonds. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful and nutritious dish featuring quinoa-stuffed Peruvian avocados, combining the creamy texture of avocados with the wholesome goodness of quinoa and fresh vegetables.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 4 ripe Peruvian avocados. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Cut avocados in half and take out the pits while the quinoa is cooking. Take some flesh out of each half to make a bigger space for the stuffing. Cook the quinoa and put it in a large bowl. Add the cherry tomatoes, red onion, cilantro, feta cheese, olive oil, lime juice, salt, and pepper. Put some of the quinoa mixture into each half of an avocado and gently press it in to make it fit. If you want, you can serve it right away with extra cilantro and a drizzle of olive oil on top.

Prep Time: 20 minutes

Cook Time: 15 minutes

The flavors in these Naan Shrimp Tacos with Easy Pineapple Salsa go so well together. When you put the fresh, tangy pineapple salsa on top of the juicy, grilled shrimp, your mouth will water. The naan bread gives this taco recipe a unique twist and makes it quick and easy to make.

Ingredients: 8 large shrimp, peeled and deveined. 2 pieces of naan bread. 1 cup diced pineapple. 1/2 cup diced red bell pepper. 1/4 cup diced red onion. 2 tablespoons chopped fresh cilantro. 1 lime, juiced. 1 teaspoon olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. 1/4 cup Greek yogurt. 1/4 teaspoon chili powder. Lettuce leaves for garnish.

Instructions: Peel and dice the pineapple. Add the red bell pepper, red onion, cilantro, lime juice, and a pinch of salt to a bowl. To make the pineapple salsa, mix it well. Put away. Add the shrimp to a different bowl and mix in the ground cumin, chili powder, salt, and pepper. Set the grill or pan on medium-high heat. Make sure each side of the shrimp gets a little charred and pink before putting them on the grill. Warm the naan bread for one minute on each side in the oven or on the grill while the shrimp are cooking. Put a small amount of Greek yogurt on each warm piece of naan bread before putting the tacos together. After the grilled shrimp, put a few lettuce leaves on top of the yogurt. Put the pineapple salsa on top of the shrimp, and if you want, add more cilantro to the top. Naan Shrimp Tacos with Pineapple Salsa are ready to eat right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these chewy molasses cookies that are vegan. They're great for baking during the holidays or whenever you want a sweet and spicy cookie.

Ingredients: 1/2 cup vegan butter, softened. 1/2 cup organic brown sugar. 1/4 cup unsweetened applesauce. 1/3 cup molasses. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 1/2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup granulated sugar for rolling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Butter and brown sugar should be mixed together in a big bowl until they are light and fluffy. Add the applesauce and molasses and mix them in well. Mix the flour, baking soda, ginger, cinnamon, cloves, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Use a cookie scoop or spoon to make 1-inch balls out of the dough. Cover each ball with granulated sugar by rolling it in it. Place the coated balls about 2 inches apart on the baking sheet that has been prepared. Put the cookies in the oven for 10 to 12 minutes, or until the tops are cracked but the middles are still soft. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

This Keto Slow Cooker Lemon Garlic Chicken is a flavorful and easy-to-make dish perfect for hot summer days. The combination of tangy lemon and aromatic garlic creates a delicious sauce that perfectly coats tender chicken thighs.

Ingredients: 6 boneless, skinless chicken thighs. 1/4 cup olive oil. 4 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chicken broth. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: In a small bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, salt, and black pepper. Place chicken thighs in the slow cooker and pour the lemon-garlic mixture over them, ensuring they are evenly coated. Pour chicken broth around the chicken in the slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and cooked through. Once done, garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

For people who are sensitive to gluten, these cake bites are a tasty and easy-to-make treat. They are great for a quick snack or dessert because they don't need to be baked.

Ingredients: 2 cups gluten-free cake crumbs from a gluten-free cake mix. 1/2 cup creamy almond butter. 1/4 cup honey. 1/2 cup dairy-free chocolate chips. 1/4 cup shredded coconut.

Instructions: In a large bowl, combine the gluten-free cake crumbs and almond butter. Mix well until the mixture becomes dough-like. Add honey to the mixture and continue to mix until it is well incorporated. Fold in the dairy-free chocolate chips and shredded coconut. Using your hands, roll the mixture into small bite-sized balls and place them on a parchment paper-lined tray. Refrigerate the cake bites for at least 30 minutes to firm up. Serve and enjoy your gluten-free cake bites!

Prep Time: 15 minutes

Cook Time: 0 minutes

A thick and creamy chowder with sweet corn kernels, soft potatoes, and the smokey flavor of bacon. Ideal for a warm dinner on a chilly day!

Ingredients: 4 slices of bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 3 potatoes, peeled and diced. 2 cups frozen corn kernels. 4 cups chicken broth. 1 cup milk. 1/2 cup heavy cream. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Cook the chopped bacon in a big pot over medium heat until it crisps up. While leaving the bacon grease in the pot, remove the bacon and set it aside. To the pot containing the bacon grease, add the chopped onion and minced garlic. Saute the onions until they start to turn transparent. To the pot, add the frozen corn kernels and diced potatoes. Add the garlic and onions and stir to combine. After adding the chicken broth and bringing the mixture to a boil, lower the heat so that it simmers. Simmer the potatoes for 15 to 20 minutes, or until they are soft. To thicken the chowder, gently mash some of the potatoes in the pot with a potato masher. After adding the heavy cream and milk, simmer the chowder for ten more minutes. Add salt and pepper to taste when preparing the chowder. Garnish the bowls of Bacon-Potato Corn Chowder with chopped fresh parsley and crispy bacon. Savor the mouthwatering Bacon-Potato Corn Chowder!

Prep Time: 15 minutes

Cook Time: 35 minutes

Crisp iceberg lettuce, sweet cherry tomatoes, tangy red onions, and creamy blue cheese dressing make up this Blue Cheese Dressing Salad. This salad is great as a side dish for any event, or you can add protein to it to make it a full meal.

Ingredients: 1 head of iceberg lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/2 cup crumbled blue cheese. 1/4 cup chopped fresh chives. 1/4 cup buttermilk. 1/4 cup mayonnaise. 2 tablespoons sour cream. 1 tablespoon white wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cut the iceberg lettuce into small pieces and put them in a large salad bowl. Add the cherry tomatoes cut in half, the red onion sliced very thinly, the blue cheese crumbles, and the chopped fresh chives. Whisk together the buttermilk, mayonnaise, sour cream, white wine vinegar, and minced garlic in a different bowl. Add salt and pepper to taste. Blend the dressing until it's smooth and well mixed. Add the blue cheese dressing to the large salad bowl and mix it in. Gently toss the salad to make sure the dressing covers all of the ingredients. You can serve it right away as a side dish or make a full meal by adding grilled chicken or shrimp. Have fun with your tasty Blue Cheese Dressing Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes