Shae Shatz

These Cilantro Lime Squash Fries are a healthy and delicious alternative to traditional fries. They are baked instead of fried, making them keto-friendly and packed with flavor from fresh cilantro and lime juice.

Ingredients: 2 medium-sized yellow squash. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon lime juice. 1/4 cup chopped fresh cilantro. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C. Wash the squash and cut them into thin, fry-like strips. In a bowl, mix olive oil, minced garlic, lime juice, and chopped cilantro. Toss the squash strips in the mixture until evenly coated. Spread the coated squash strips on a baking sheet lined with parchment paper, making sure they are in a single layer. Season with salt and pepper. Bake in the preheated oven for 20-25 minutes or until the squash fries are golden brown and crispy, flipping them halfway through. Remove from the oven and let cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

A refreshing and fruity blend of mango, peach, and lemon, perfect for a sunny day or any occasion.

Ingredients: 1 cup mango puree. 1 cup peach puree. 1 cup lemon juice. 1/2 cup simple syrup. 2 cups cold water. Ice cubes. Sliced mango, peach, and lemon for garnish.

Instructions: Put mango puree, peach puree, lemon juice, simple syrup, and cold water in a pitcher. Use a lot of force to mix everything together. Fill the glasses with ice cubes. Put the mango peach lemonade on top of the ice. Add a slice of mango, peach, or lemon to the top of each glass. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the sweet and savory combination of peaches, corn, cucumbers, and basil stuffed inside juicy tomatoes, perfectly grilled to enhance the flavors. This BBQ recipe adds a refreshing twist to your outdoor dining experience.

Ingredients: 4 large tomatoes, hollowed out. 2 peaches, diced. 1 cup corn kernels, cooked. 1 cucumber, finely chopped. 1/2 cup fresh basil, chopped. Salt and pepper to taste. Olive oil for brushing.

Instructions: Warm up the grill over medium heat. Diced peaches, cooked corn, chopped cucumber, and fresh basil should all be put in a bowl together. Add salt and pepper to taste, and then gently toss the ingredients together. Fill each tomato that has been hollowed out with the peach, corn, cucumber, and basil mixture. Use an olive oil brush to make sure the stuffed tomatoes are covered evenly. After the grill is hot, put the stuffed tomatoes on it and cook for 8 to 10 minutes, or until the tomatoes are soft and slightly charred. When you're ready to serve, take the stuffed tomatoes off the grill carefully and let them cool for a few minutes. If you want, you can add more fresh basil as a garnish. For your outdoor party, serve the BBQ stuffed tomatoes as a colorful and tasty side dish.

Prep Time: 15 minutes

Cook Time: 10 minutes

This parfait of Greek yogurt, crunchy granola, and fresh, sweet berries is the perfect way to start the day. This is a quick and easy breakfast or snack that tastes great and is good for you.

Ingredients: 1 cup Greek yogurt. 1/2 cup granola. 1/2 cup fresh berries strawberries, blueberries, raspberries. 1 tablespoon honey. 1/4 teaspoon vanilla extract.

Instructions: In a bowl, mix Greek yogurt with vanilla extract until well combined. In serving glasses or bowls, layer the yogurt mixture, granola, and fresh berries. Drizzle honey on top of each parfait for added sweetness. Repeat the layers until the glasses are filled, ending with a berry on top. Chill in the refrigerator for 15 minutes before serving. Sprinkle a bit more granola on top for added crunch if desired. Enjoy your delicious and healthy Greek yogurt parfait!

Prep Time: 10 minutes

Cook Time: 0 minutes

Perfect for parties and get-togethers, this creamy and flavorful appetizer is Artichoke White Bean Dip. This dip, which tastes great with pita bread, chips, or vegetables, is made with white beans, artichoke hearts, tahini, and spices.

Ingredients: 1 can 15 oz white beans, drained and rinsed. 1 can 14 oz artichoke hearts, drained and chopped. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 1/4 cup chopped fresh parsley. 1/4 cup grated Parmesan cheese optional.

Instructions: In a food processor, combine the white beans, chopped artichoke hearts, tahini, minced garlic, lemon juice, olive oil, salt, black pepper, and cayenne pepper if desired. Blend until the mixture is smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning, adding more salt or lemon juice if desired. Transfer the dip to a serving bowl and garnish with chopped fresh parsley and grated Parmesan cheese if you like. Serve with pita bread, tortilla chips, or fresh vegetable sticks for dipping. Enjoy your delicious Artichoke White Bean Dip!

Prep Time: 10 minutes

Cook Time: 0 minutes

Robiola cheese crostini is a delightful Italian appetizer that perfectly balances the creamy richness of Robiola cheese with the sweetness of honey and the freshness of thyme. The crispiness of the crostini adds a lovely texture to this elegant dish.

Ingredients: 1 baguette, sliced. 200g Robiola cheese, softened. 2 tablespoons extra virgin olive oil. 1 garlic clove, halved. 1 tablespoon honey. Fresh thyme leaves, for garnish. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Brush both sides of the baguette slices with olive oil and put them on a baking sheet. Place in the oven and bake for 8 to 10 minutes, or until crisp and golden. While the crostini is still warm, rub the cut side of a garlic clove on each one. On each crostini, spread Robiola cheese that has been melted. Put honey on top of the cheese and fresh thyme leaves on top of that. Add pepper and salt to taste. Serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

The Double-Play Salmon Burgers are a tasty change from the usual burger. They taste great and are made with fresh salmon, so they're great for a summer barbecue or a quick dinner during the week.

Ingredients: 1 lb fresh salmon fillets. 1/4 cup breadcrumbs. 1/4 cup mayonnaise. 1/4 cup chopped fresh dill. 1/4 cup diced red onion. 1/4 cup diced cucumber. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. 4 hamburger buns. Lettuce leaves. Sliced tomato. Sliced red onion. 4 slices Swiss cheese. Olive oil for grilling.

Instructions: Preheat your grill to medium-high heat. Cut the salmon fillets into chunks and place them in a food processor. Pulse until finely chopped. In a mixing bowl, combine the chopped salmon, breadcrumbs, mayonnaise, dill, red onion, cucumber, lemon juice, Dijon mustard, salt, and pepper. Mix well. Divide the mixture into 4 equal portions and shape them into burger patties. Brush the grill grates with olive oil to prevent sticking. Place the salmon patties on the grill and cook for about 4-5 minutes per side, or until they are cooked through and have grill marks. In the last minute of grilling, place a slice of Swiss cheese on each patty and close the grill lid to melt the cheese. While the patties are cooking, lightly toast the hamburger buns on the grill. Assemble the burgers by placing a lettuce leaf and sliced tomato on the bottom bun. Add the salmon patty with melted cheese, top with sliced red onion, and cover with the top bun. Serve your Double-Play Salmon Burgers hot, and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy the velvety sweetness of homemade caramel dulce de leche, which is easy to make in the Instant Pot. Wonderful for spreading on toast or pouring over desserts!

Ingredients: 2 cans 28 oz each sweetened condensed milk. Water enough for covering the cans.

Instructions: Remove labels from the sweetened condensed milk cans. Place the cans in the Instant Pot, stacking them if necessary. Add enough water to the Instant Pot to completely submerge the cans. Seal the Instant Pot and set it to high pressure for 40 minutes. Allow natural pressure release for 10 minutes, then quick-release any remaining pressure. Carefully remove the cans from the Instant Pot and let them cool to room temperature before opening. Open the cans to reveal the luscious caramel dulce de leche. Stir to achieve a smooth consistency. Transfer the caramel dulce de leche to jars or airtight containers for storage. Enjoy the caramel goodness on desserts, toast, or as a sweetener in your favorite recipes!

Prep Time: 5 minutes

Cook Time: 40 minutes

This Sweet Potato, Spinach, and Feta Frittata is a delicious and nutritious dish that's perfect for breakfast, brunch, or even dinner. It's packed with the goodness of sweet potatoes, fresh spinach, and creamy feta cheese. Plus, it's easy to make and sure to impress!

Ingredients: 2 sweet potatoes, peeled and diced. 2 cups fresh spinach, chopped. 1/2 cup feta cheese, crumbled. 6 eggs. 1/4 cup milk. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 teaspoon dried thyme. 1/2 teaspoon paprika.

Instructions: Start by heating the oven to 350F 175C. Warm up the olive oil in a big skillet that can go in the oven over medium heat. It will take about 5 minutes of cooking after adding the diced sweet potatoes until they start to get soft. After you add the chopped spinach, cook for another two to three minutes or until the spinach wilts. Add the eggs, milk, salt, pepper, dried thyme, and paprika to a bowl and mix them together using a whisk. Spread the egg mix out over the spinach and sweet potatoes in the skillet. Add some broken up feta cheese on top. Place the skillet in an oven that has already been heated up. Bake the frittata for 15 to 20 minutes, or until it is set and the edges are golden brown. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy your warm Sweet Potato, Spinach, and Feta Frittata!

Prep Time: 15 minutes

Cook Time: 20 minutes

These mocha cheesecake brownies are the ultimate chocolate lover's dream. They are incredibly fudgy, with a delightful mocha flavor from the coffee, and a luscious cheesecake layer that adds a creamy contrast. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup 2 sticks unsalted butter. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1/4 cup brewed strong coffee, cooled. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon instant coffee granules.

Instructions: Grease a 9x9-inch baking pan and preheat the oven to 350F 175C. The butter should be melted in 30-second increments in a microwave-safe bowl. Put the melted butter, powdered sugar, and cocoa powder into a big mixing bowl. Mix thoroughly until fully incorporated. When the batter is smooth and glossy, add the brewed coffee and stir. One egg at a time, beat in, and then mix in the vanilla extract. Mix the flour and salt together in a different bowl. Stir this dry mixture just until combined, then gradually add it to the wet mixture. Add the semi-sweet chocolate chips and mix well. Evenly distribute two thirds of the brownie batter into the baking pan that has been prepared. Beat the softened cream cheese, egg, granulated sugar, and instant coffee granules in a separate mixing bowl until they are smooth and creamy. Gently cover the brownie batter in the pan with the cream cheese mixture. Pour the leftover brownie batter onto the cream cheese layer, then use a knife to create a marbled effect by swirling the two layers together. Preheat the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out slightly moistened. Before cutting the brownies into squares, let them cool in the pan for about half an hour. Then, place them in the refrigerator to firm for at least two hours. These decadently rich mocha cheesecake brownies are ready to be served.

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in the delightful combination of rich chocolate and refreshing mint with this Double-Layer Mint Fudge. It's perfect for holiday gatherings or any time you're craving a sweet treat.

Ingredients: 2 cups semisweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1 cup white chocolate chips. 1/2 teaspoon peppermint extract. Green food coloring optional. Crushed candy canes optional, for garnish.

Instructions: Put parchment paper around the edges of an 8x8-inch baking dish, leaving some overhang to make it easy to take off later. Put the butter, sweetened condensed milk, and semisweet chocolate chips in a bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until it is smooth and well mixed. Add the vanilla extract and mix well. Spread out half of the mixture in the baking dish that has been prepared. It should be put in the fridge to set while you make the second layer. In a different bowl that can go in the microwave, melt the white chocolate chips for 30 seconds at a time until the mixture is smooth. It's up to you if you want to add green food coloring and peppermint extract until you get the color you want. Put the minty white chocolate mix on top of the chocolate layer that has been chilled and spread it out evenly. You can add crushed candy canes for extra flavor and decoration if you want to. Put the fudge in the fridge for at least two hours, or until it's completely set. After the fudge has set, use the extra parchment paper to lift it out of the baking dish. Cut it into squares by putting it on a cutting board. Have fun with your tasty Double-Layer Mint Fudge!

Prep Time: 15 minutes

Cook Time: 2 minutes

Enjoy the taste of Chick-fil-A chicken tenders without the carbs! These keto-friendly chicken tenders are coated in a flavorful almond flour and parmesan cheese mixture, then baked to crispy perfection.

Ingredients: 1 lb chicken breast, cut into tenders. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 2 eggs, beaten. Avocado oil spray or olive oil spray, for cooking.

Instructions: Preheat the oven to 400F 200C. In a shallow bowl, mix almond flour, parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. In another shallow bowl, beat the eggs. Dip each chicken tender into the beaten eggs, then coat with the almond flour mixture, pressing gently to adhere. Place the coated chicken tenders on a baking sheet lined with parchment paper. Lightly spray the chicken tenders with avocado oil or olive oil spray. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden brown. Serve hot with your favorite keto-friendly dipping sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the delightful combination of amaretto-flavored marshmallows and classic s'mores. These homemade marshmallows are perfect for enjoying on their own or elevating your s'mores game.

Ingredients: 2 cups granulated sugar. 1/2 cup water. 1/2 cup light corn syrup. 1/4 cup amaretto liqueur. 4 packets unflavored gelatin about 1 ounce. 1/4 cup cold water. 1/2 teaspoon salt. 1/2 cup powdered sugar for dusting. 1/2 cup cornstarch for dusting. Graham crackers. Chocolate bars.

Instructions: Granulated sugar, 1/2 cup water, and corn syrup should all be mixed together in a saucepan. Stir the mixture over medium-low heat until the sugar is gone. Stop stirring once the sugar is dissolved and put in a candy thermometer. Make sure the mixture gets to 240F 115C, which is the soft-ball stage. A separate bowl should be used to mix the amaretto liqueur and 1/4 cup of cold water while the sugar mixture is cooking. Put the gelatin on top of the amaretto mix and wait five minutes for it to bloom. Take the sugar mixture off the heat when it reaches the right temperature. Slowly pour it into the gelatin mixture while stirring all the time. It will take about 10 to 15 minutes of stirring after adding the salt for the mixture to thicken and become fluffy. Put powdered sugar and cornstarch in a different bowl and mix them together. Cover a 9x13-inch baking dish with the mixture of powdered sugar and cornstarch to get it ready. Spread the marshmallow mixture out evenly in the dish that has been prepared. Add more of the powdered sugar and cornstarch mix to the top. Set the marshmallows aside for at least four hours, or even better, overnight. Cut the marshmallows into squares after they have set, and then sprinkle more powdered sugar and cornstarch on top of each square to keep it from sticking. Place a piece of chocolate between two Amaretto marshmallows and a graham cracker on top to make an Amaretto S'more for dessert. Have fun with your S'mores and Amaretto marshmallows!

Prep Time: 30 minutes

Cook Time: 20 minutes

Your whole family will love these healthy vegetarian tacos because they are tasty and good for them. They are great for a quick and easy dinner because they are full of fresh vegetables and protein from the black beans and quinoa.

Ingredients: 1 cup cooked black beans. 1 cup cooked quinoa. 1 cup diced tomatoes. 1 cup diced bell peppers. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1/2 cup shredded lettuce. 1/2 cup shredded cheese optional. 2 tablespoons olive oil. 1 tablespoon taco seasoning. 8 small whole wheat tortillas. Salsa and Greek yogurt for topping optional.

Instructions: In a large bowl, combine the cooked black beans and quinoa. In a separate bowl, mix together the diced tomatoes, bell peppers, red onion, and cilantro. Drizzle olive oil and sprinkle taco seasoning over the black bean and quinoa mixture. Toss to combine. Warm the whole wheat tortillas in a dry skillet or microwave for about 20 seconds. Assemble the tacos by placing a spoonful of the black bean and quinoa mixture onto each tortilla. Top with the diced tomato mixture, shredded lettuce, and cheese if desired. Finish with a dollop of salsa and Greek yogurt. Serve immediately and enjoy your healthy vegetarian tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and hearty BBQ twist on classic chili mac, cooked to perfection in a skillet. The smoky flavor of barbecue sauce adds an extra layer of richness to this comforting dish.

Ingredients: 1 lb ground beef. 1 cup diced onion. 1 cup diced bell pepper. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1/2 cup barbecue sauce. 2 cups elbow macaroni, cooked. 1 cup shredded cheddar cheese. 1 tablespoon vegetable oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Put vegetable oil in a pan and heat it over medium-low heat. Put in the ground beef and cook it until it turns brown. Get rid of extra fat. Dice the onion, bell pepper, and garlic. Cook the vegetables in oil until they are soft. Add the barbecue sauce, kidney beans, and diced tomatoes and mix them in. Add pepper and salt. Put elbow macaroni that has been cooked into the pan. Well mix until everything is well mixed. Cover the pan and sprinkle shredded cheddar cheese on top. Wait a minute or two for it to melt. Add chopped green onions on top once the cheese is melted. Enjoy your BBQ Chili Mac Skillet while it's still hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the delightful combination of rich cocoa, chewy oats, and two kinds of chocolate chips in these Double Chocolate Oatmeal Cookies. Perfect for satisfying your sweet tooth any day of the year.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups old-fashioned oats. 1 cup semisweet chocolate chips. 1 cup white chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Make a big bowl and mix the butter, brown sugar, and white sugar until it's smooth and creamy. Adding the eggs one at a time and mixing them in is the next step. Mix the cocoa powder, baking soda, salt, and flour together 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. The oats, semisweet chocolate chips, and white chocolate chips should all be mixed in. Drop rounded tablespoons of dough onto baking sheets that have not been greased. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way.

Prep Time: 20 minutes

Cook Time: 12 minutes

This raw vegan chili is bursting with flavor and nutrients. It's a perfect dish for those following a raw vegan lifestyle or anyone looking for a refreshing twist on traditional chili. By using soaked sun-dried tomatoes and walnuts, you achieve a hearty texture and rich taste without any cooking involved.

Ingredients: 2 cups soaked sun-dried tomatoes. 1 cup soaked walnuts. 1 red bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin powder. 1 teaspoon paprika. 1 tablespoon tamari or soy sauce. 1 tablespoon apple cider vinegar. 1 tablespoon maple syrup. Salt and pepper to taste. Optional toppings: diced avocado, chopped cilantro, sliced green onions.

Instructions: Use a food processor to chop sun-dried tomatoes and walnuts into very small pieces. Add diced bell pepper, onion, and minced garlic to the bowl after moving the mixture there. Salt, pepper, tamari or soy sauce, apple cider vinegar, maple syrup, chili powder, and cumin powder should all be added. Once all the ingredients are mixed together, mix them well. You can serve it right away or put it in the fridge for a few hours to let the flavors mix. You can add extras like chopped cilantro, diced avocado, and sliced green onions before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes