Shelbie Dimond

Vegan meringue kisses are sweet, light, and fluffy treats that are great for any celebration. They are made with aquafaba, which is the brine from canned chickpeas, and are a vegan alternative to regular meringues.

Ingredients: 1 cup aquafaba chickpea brine. 1/2 teaspoon cream of tartar. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. Food coloring optional.

Instructions: Preheat oven to 200F 93C and line a baking sheet with parchment paper. In a clean, dry mixing bowl, add aquafaba and cream of tartar. Beat with a hand mixer or stand mixer until soft peaks form, about 6-8 minutes. Gradually add sugar while continuing to beat until stiff peaks form, about 2-3 more minutes. Gently fold in vanilla extract and food coloring, if desired, until evenly combined. Transfer the meringue mixture to a piping bag fitted with a small round tip. Pipe small dollops kisses onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are dry and crisp on the outside. Turn off the oven and leave the meringues inside to cool completely, about 1 hour. Once cooled, store the meringue kisses in an airtight container at room temperature for up to one week.

Prep Time: 20 minutes

Cook Time: 120 minutes

The recipe for Mushroom Risotto is ideal for a romantic dinner on Valentine's Day. Rich, buttery texture of creamy Arborio rice cooked with aromatic mushrooms, garlic, and onions, topped with Parmesan cheese. Your loved one will be impressed by this dish for sure!

Ingredients: 1 cup Arborio rice. 4 cups vegetable broth. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms such as cremini or shiitake, sliced. 1/2 cup dry white wine. 1/4 cup grated Parmesan cheese. 2 tablespoons butter. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: In a saucepan, heat the vegetable broth over low heat and keep it warm. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add sliced mushrooms to the skillet, cook until they release their moisture and start to brown. Stir in Arborio rice, cook for a couple of minutes until the rice turns translucent. Pour in the white wine, stir continuously until it is absorbed by the rice. Gradually add warm vegetable broth, one ladle at a time, stirring constantly and allowing the rice to absorb the broth before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes. Remove from heat, stir in grated Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste. Garnish with fresh parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

These Dirt Pudding Cupcakes are a kid's dream come true, with a chocolatey base, creamy frosting, and gummy worms for a playful twist. Perfect for parties or a spooky-themed treat!

Ingredients: 1 box chocolate cake mix. 1 3.9 oz package instant chocolate pudding mix. 2 cups milk. 1/2 cup vegetable oil. 3 large eggs. 1 cup crushed chocolate sandwich cookies like Oreos. 8 oz cream cheese. 1/4 cup unsalted butter. 1 cup powdered sugar. 1 tsp vanilla extract. 2 cups whipped topping like Cool Whip. Gummy worms for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, milk, vegetable oil, and eggs. Mix until smooth. Fold in the crushed chocolate sandwich cookies into the cake batter. Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool completely. In a separate bowl, beat together the cream cheese, unsalted butter, powdered sugar, and vanilla extract until creamy and smooth. Fold in the whipped topping to create a light, fluffy frosting. Once the cupcakes are cool, frost them with the cream cheese mixture. Top each cupcake with gummy worms for a fun and spooky decoration. Chill the cupcakes in the refrigerator for about 30 minutes to set the frosting. Serve and enjoy your delicious Dirt Pudding Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the rich flavors of a perfectly smoked brisket with a sweet and tangy maple glaze. This recipe guarantees a juicy and tender result that will impress your guests.

Ingredients: 1 whole brisket 10-12 lbs. 1/4 cup coarse black pepper. 1/4 cup kosher salt. 1/4 cup smoked paprika. 1/4 cup brown sugar. 1/4 cup garlic powder. 1/4 cup onion powder. 1/4 cup ground cumin. 1/4 cup ground coriander. 1/4 cup mustard powder. 1/4 cup olive oil. 1 cup apple cider vinegar. 1 cup maple syrup.

Instructions: Combine black pepper, kosher salt, smoked paprika, brown sugar, garlic powder, onion powder, cumin, coriander, and mustard powder to make the rub. Trim excess fat from the brisket and rub the spice mixture all over it. Let it marinate in the refrigerator for at least 4 hours, preferably overnight. Preheat your smoker to 225F 107C using a mix of charcoal and wood chips for flavor. Place the brisket on the smoker grates and cook for approximately 1.5 hours per pound, or until the internal temperature reaches 195-203F 90-95C. Mix apple cider vinegar and maple syrup to create the glaze. Brush the glaze on the brisket during the last hour of cooking. Once done, remove the brisket from the smoker, let it rest for 30 minutes, then slice and serve.

Prep Time: 20 minutes

Cook Time: 14 minutes

This vegan salad combines the goodness of roasted vegetables with a creamy cashew cucumber raita dressing. It's packed with flavors and textures, making it a satisfying and nutritious meal.

Ingredients: 2 cups mixed vegetables such as bell peppers, zucchini, carrots, and cherry tomatoes, chopped. 1 tablespoon olive oil. Salt and pepper to taste. 1/2 cup cashews, soaked in water for 2 hours. 1/2 cucumber, peeled and chopped. 1/4 cup fresh cilantro leaves. 1 garlic clove. 1 tablespoon lemon juice. 1/4 teaspoon cumin powder. 1/4 teaspoon coriander powder. 1/4 cup water. Salt to taste.

Instructions: Preheat the oven to 400F 200C. Toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly charred. In a blender, combine the soaked cashews, chopped cucumber, cilantro leaves, garlic clove, lemon juice, cumin powder, coriander powder, water, and salt. Blend until smooth and creamy. Adjust the seasoning of the dressing according to taste. To serve, arrange the roasted vegetables on a plate and drizzle the cashew cucumber raita dressing on top. Garnish with additional cilantro leaves if desired. Enjoy your delicious roasted veg salad with cashew cucumber raita dressing!

Prep Time: 15 minutes

Cook Time: 25 minutes

A light and tasty minestrone soup made with summer squash, cannellini beans, pasta, and a rich vegetable broth seasoned with herbs that smell great.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 zucchini, diced. 1 yellow squash, diced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup small pasta like ditalini or small shells. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper, to taste. 2 tablespoons olive oil. Fresh parsley, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until softened, about 2-3 minutes. Stir in carrots and celery, cook for another 2 minutes. Add zucchini and yellow squash, cook for 2-3 minutes. Pour in diced tomatoes and vegetable broth, bring to a simmer. Add cannellini beans, pasta, oregano, and basil. Season with salt and pepper. Simmer for 10-12 minutes, or until pasta is cooked and vegetables are tender. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Caramel Apple Cider Cookies combine the flavors of caramel, apple cider, and warm spices for a delectable treat. They're soft and chewy, and they're ideal for the fall season.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1/4 cup apple cider. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 cup caramel chips or caramel bits. 1 cup dried apple chunks or apple chips. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the apple cider and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the caramel chips, dried apple chunks, and chopped walnuts if using. Scoop cookie dough onto the prepared baking sheets using a tablespoon or cookie scoop. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious Caramel Apple Cider Cookies with a glass of apple cider or your favorite beverage!

Prep Time: 20 minutes

Cook Time: 10 minutes

This protein banana bread is a tasty and wholesome treat that works well for breakfast or as a Paleo snack. It's dairy-free, gluten-free, and loaded with protein from protein powder and almond butter.

Ingredients: 3 ripe bananas, mashed. 3 eggs. 1/4 cup almond butter. 1/4 cup coconut flour. 1/4 cup almond flour. 1/4 cup vanilla protein powder. 1 tsp baking powder. 1 tsp cinnamon. Pinch of salt. Optional: chopped nuts or dark chocolate chips for topping.

Instructions: Set the oven temperature to 175C 350F. Beat the eggs, almond butter, and mashed bananas together in a mixing bowl. Incorporate protein powder, baking powder, coconut flour, almond flour, cinnamon, and salt. Blend until thoroughly blended. Fill a loaf pan with oil and pour the batter into it. You can top the batter with chopped nuts or dark chocolate chips, if you'd like. When a toothpick inserted into the center comes out clean, bake for 40 to 45 minutes. After letting the bread cool in the pan for ten minutes, move it to a wire rack to finish cooling. Cut into pieces and present.

Prep Time: 15 minutes

Cook Time: 40 minutes

This recipe is a tasty take on the classic grilled cheese sandwich. It puts savory tuna and red bell pepper with melted cheddar cheese between slices of healthy whole grain bread.

Ingredients: 2 slices of whole grain bread. 1 can of tuna, drained. 1/4 cup diced red bell pepper. 1/4 cup shredded cheddar cheese. 2 tablespoons mayonnaise. 1 tablespoon butter.

Instructions: In a bowl, mix the drained tuna, diced red bell pepper, shredded cheddar cheese, and mayonnaise. Spread the tuna mixture evenly on one slice of bread, then place the other slice on top to form a sandwich. Spread butter on the outsides of the sandwich. Heat a skillet over medium heat. Place the sandwich in the skillet and cook until golden brown on each side and the cheese is melted, about 3-4 minutes per side. Remove from the skillet and let it cool slightly before slicing. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 8 minutes

With a bourbon peach glaze, these scallops wrapped in bacon are the perfect mix of sweet and savory flavors. It's perfect for a special event or as a fancy starter.

Ingredients: 12 large sea scallops. 12 slices of bacon. 1/2 cup bourbon. 1/2 cup peach preserves. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon grated ginger. Salt and pepper to taste. Toothpicks.

Instructions: Preheat oven to 400F 200C. Wrap each scallop with a slice of bacon and secure with a toothpick. Place the bacon-wrapped scallops on a baking sheet lined with parchment paper. In a small saucepan, combine bourbon, peach preserves, soy sauce, garlic, and ginger. Bring to a simmer over medium heat and cook until slightly thickened, about 5-7 minutes. Brush the bourbon peach glaze generously over each bacon-wrapped scallop. Season with salt and pepper. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the scallops are cooked through. Serve hot, garnished with chopped green onions or parsley if desired.

Prep Time: 20 minutes

Cook Time: 20 minutes

These crispy tofu bites are the perfect vegan snack or appetizer for air fryer lovers. They're crunchy on the outside, tender on the inside, and packed with flavor from a savory-sweet marinade. Plus, they're quick and easy to make!

Ingredients: 1 block extra firm tofu, pressed and cubed. 2 tbsp cornstarch. 1 tbsp soy sauce. 1 tbsp maple syrup. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. Cooking spray or oil for spraying.

Instructions: Get the air fryer ready by heating it up to 400F 200C. Toss the tofu cubes with cornstarch in a bowl until they are well covered. Add the garlic powder, paprika, salt, and soy sauce to another bowl. Fold them together. To coat the tofu cubes, add them to the sauce mixture and toss them around. Spray a little cooking spray or oil on the air fryer basket. Put the tofu cubes in the air fryer basket so that they are all in one layer. Shake the basket every so often during the 12 to 15 minutes of cooking until the tofu is golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

These juicy Brined Pork Chops go well with the sweetness of grilled peaches and plums to step up your grilling game. The brine keeps the chops juicy and full of flavor, making this a delicious and well-balanced dish.

Ingredients: 4 pork chops. For the Brine:. 4 cups water. 1/4 cup salt. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tablespoon whole black peppercorns. 1 teaspoon dried thyme. For the Grilled Fruit:. 2 peaches, sliced. 2 plums, sliced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a saucepan, combine water, salt, brown sugar, garlic, peppercorns, and thyme for the brine. Bring to a simmer and stir until salt and sugar are dissolved. Remove from heat and let it cool to room temperature. Place pork chops in a resealable plastic bag or shallow dish and pour the brine over them. Seal or cover and refrigerate for at least 4 hours or overnight. Preheat the grill to medium-high heat. Remove pork chops from the brine and pat them dry with paper towels. In a bowl, toss peach and plum slices with olive oil, salt, and pepper. Grill pork chops for about 5-7 minutes per side or until they reach your desired doneness. During the last few minutes of grilling, add the fruit slices to the grill and cook until they have grill marks and are slightly softened. Serve the grilled pork chops with the grilled fruit slices. Garnish with fresh basil leaves. Enjoy these flavorful Brined Pork Chops with Grilled Fruit!

Prep Time: 20 minutes

Cook Time: 15 minutes

A Paleo twist on the classic Mongolian beef recipe, using grass-fed flank steak and wholesome ingredients like coconut aminos and arrowroot starch.

Ingredients: 1.5 lbs grass-fed flank steak, thinly sliced. 1/4 cup arrowroot starch. 3 tbsp coconut aminos. 3 tbsp honey. 2 cloves garlic, minced. 1 tsp fresh ginger, minced. 1/4 cup beef broth. 2 tbsp avocado oil. 1/4 cup green onions, chopped, for garnish. Sesame seeds, for garnish.

Instructions: Coat the flank steak slices evenly with arrowroot starch by tossing them in a bowl. To make the sauce, combine the coconut aminos, honey, ginger, garlic, and beef broth in a different bowl. In a skillet set over medium-high heat, warm the avocado oil. Place the coated steak slices in the skillet and cook for two to three minutes on each side, or until browned and crispy. After the steak has cooked, pour the sauce over it and toss to coat evenly. Simmer the sauce for a further two to three minutes, or until it thickens. Before serving, garnish with sesame seeds and finely chopped green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Healthy Chicken Chili Verde is a flavorful and nutritious dish packed with protein and veggies. It's easy to make in a slow cooker and perfect for a cozy weeknight dinner or meal prep.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into cubes. 1 cup chicken broth. 1 cup salsa verde. 1 can 15 oz white beans, drained and rinsed. 1 cup frozen corn kernels. 1 bell pepper, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1/2 tsp dried oregano. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Put white beans, corn, bell pepper, onion, garlic, cumin, oregano, salt, and pepper in a slow cooker. Add salsa verde and chicken broth. Place the chicken cubes on top and mix them in. Turn the heat to low and cover. Cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the flavors have mixed. If you want, you can serve it hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

Treat your sweet tooth to this simple vegan recipe for chocolate fudge. This tasty treat, which is made with simple ingredients, is ideal as a guilt-free snack or dessert. It's incredibly tasty, creamy, and rich!

Ingredients: 1 cup of vegan chocolate chips. 1/2 cup of creamy peanut butter. 1/4 cup of maple syrup. 1/4 cup of coconut oil. 1 teaspoon of vanilla extract. A pinch of salt. Optional toppings: crushed nuts, sea salt flakes.

Instructions: To make removal easier, leave a small amount of overhanging parchment paper on the sides of a square baking pan. Put the coconut oil and vegan chocolate chips in a bowl that is safe to microwave. Microwave the chocolate for 30 seconds at a time, stirring after every 30 to ensure it melts completely and becomes smooth. Add the vanilla extract, maple syrup, creamy peanut butter, and a small pinch of salt, and stir until thoroughly mixed. Evenly distribute the mixture after pouring it into the baking pan. For added taste and texture, you can top with crushed nuts and sea salt flakes, if you'd like. After the fudge has set, or for at least two hours, place the pan in the refrigerator to chill it. When the fudge is solid, remove it from the pan by using the overhanging parchment paper. Slice the fudge into thin bars or squares. As a nutritious snack, serve and savor your vegan chocolate fudge!

Prep Time: 15 minutes

Cook Time: 0 minutes

These low carb donuts are perfect for anyone following a keto diet. They are made with almond flour and sweetened with erythritol, making them a guilt-free treat. Feel free to customize them with your favorite toppings!

Ingredients: 2 cups almond flour. 1/4 cup erythritol or preferred keto-friendly sweetener. 2 tsp baking powder. 1/4 tsp salt. 4 large eggs. 1/3 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. Optional: Sugar-free chocolate chips or chopped nuts for topping.

Instructions: Warm the oven up to 175F 350C. Prepare a donut pan by greasing it. Mix erythritol, baking powder, salt, and almond flour in a large bowl. Eggs, almond milk, melted coconut oil, and vanilla extract should all be mixed together in a different bowl. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Fill up each donut hole about two thirds of the way to the top with batter after the pan is ready. Bake the donuts for 15 to 18 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. Once the donuts are cool, you can melt sugar-free chocolate chips and dip the tops of them in the chocolate. If you want, you can then sprinkle chopped nuts on top. Have fun with your tasty low-carb donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Instead of fried chicken, these oven-fried chicken tenders are a better choice for you. The outside is crunchy and the inside is juicy. They're great for a quick and filling meal.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup melted butter.

Instructions: Preheat oven to 400F 200C. In a shallow dish, mix breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken tender into melted butter, then coat with breadcrumb mixture, pressing gently to adhere. Place coated chicken tenders on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and coating is crispy and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes