Skrata

These delicious banana walnut maple cookies are the perfect combination of flavors. The natural sweetness of ripe bananas and maple syrup, combined with the crunch of walnuts, makes for a filling snack at any time of day.

Ingredients: 2 ripe bananas, mashed. 1/3 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups rolled oats. 1/2 cup chopped walnuts. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the mashed bananas, maple syrup, melted coconut oil, and vanilla extract in a bowl. Roll out the oats and chop them up. Then, add the ground cinnamon and salt to the banana mixture. Make sure to stir the ingredients together well. Use a spoon or cookie scoop to drop spoonfuls of the cookie dough onto the baking sheet that has been prepared. With the back of the spoon, make them a little flatter. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy your tasty banana walnut maple cookies once they are completely cool.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a delicious and satisfying keto-friendly dessert with this easy chia pudding recipe. It's creamy, flavorful, and packed with healthy fats and fiber to keep you feeling full and satisfied. Plus, it's customizable with your favorite low-carb toppings!

Ingredients: 1/4 cup chia seeds. 1 cup unsweetened almond milk. 1/4 teaspoon vanilla extract. 1 tablespoon powdered erythritol or stevia optional. Fresh berries for topping optional. Slivered almonds for topping optional.

Instructions: Put chia seeds, almond milk, vanilla extract, and powdered erythritol or stevia in a bowl and mix them together. Use a whisk to mix the ingredients well. Put the bowl in the fridge with the lid on for at least two hours or overnight, until the mixture gets thick enough to resemble pudding. Before serving, stir the pudding and top it with things like slivered almonds and fresh berries if you like.

Prep Time: 5 minutes

Cook Time: 0 minutes

A zesty and sweet barbecue sauce with a kick of whiskey, perfect for adding bold flavor to your grilled dishes. The honey balances the heat, creating a deliciously complex sauce.

Ingredients: 1 cup ketchup. 1/2 cup honey. 1/4 cup whiskey. 2 tablespoons soy sauce. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste.

Instructions: In a saucepan, combine ketchup, honey, whiskey, soy sauce, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder. Stir well and bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the sauce thickens. Add cayenne pepper, salt, and black pepper to taste. Adjust the seasoning if necessary. Remove from heat and let it cool slightly before using. Brush the sauce onto your favorite grilled meats during the last 10 minutes of cooking for a flavorful glaze.

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in this creamy and cheesy potato gratin infused with aromatic garlic. It's the perfect comfort food for any occasion.

Ingredients: 4 large potatoes, thinly sliced. 2 cups shredded cheddar cheese. 4 cloves garlic, minced. 1 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons butter, diced.

Instructions: Before you start cooking, heat the oven to 375F 190C. Place the heavy cream and minced garlic in a small saucepan. Place the saucepan over medium-low heat. Put half of the sliced potatoes in a baking dish that has been greased. Add pepper and salt. Mix the cream and garlic together and pour half of the mixture over the potatoes. Put half of the cheddar cheese shreds on top of the potatoes. Add more layers with the rest of the potatoes, the cream mixture, and the cheddar cheese. Grate Parmesan cheese and diced butter on top. Place the dish in the oven and cover it with foil. Bake for 45 minutes. Take off the foil and bake for another 15 minutes, or until the potatoes are soft and the top is golden brown. Before you serve it, let it cool down for a while. Have fun!

Prep Time: 20 minutes

Cook Time: 60 minutes

This broccoli salad with hemp seeds and mayo sour cream dressing is a delightful combination of fresh flavors and creamy textures. It's perfect as a side dish or a light lunch option.

Ingredients: 2 cups broccoli florets. 2 tablespoons hemp seeds. 1/4 cup vegan mayonnaise. 1/4 cup vegan sour cream. 1 tablespoon apple cider vinegar. 1 teaspoon Dijon mustard. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: Put broccoli florets and hemp seeds in a large bowl and mix them together. Mix vegan mayonnaise, vegan sour cream, apple cider vinegar, Dijon mustard, and maple syrup in a separate small bowl. This will make the dressing. Add the dressing to the broccoli and hemp seed mix. Toss until everything is covered. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 10 minutes

Cook Time: 0 minutes

These vanilla cupcakes are a classic treat that are great for any event. They're fluffy and light, and they taste great with vanilla.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp vanilla extract. 1/2 cup whole milk.

Instructions: Warm the oven up to 350F 175C and put paper liners in a cupcake tin. Mix flour, baking powder, and salt together in a bowl with a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the dry ingredients into the wet mixture in two steps, adding the milk between each addition. Start with the dry ingredients and end with the milk. Fill each cupcake liner about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Cool the cupcakes for a few minutes in the pan, then move them to a wire rack to cool all the way down. Add your favorite frosting and sprinkles to the cake after it has cooled.

Prep Time: 15 minutes

Cook Time: 20 minutes

This orzo salad is a delightful combination of roasted cauliflower, nutty pine nuts, fresh parsley, and a tangy dressing. It's perfect as a side dish or a light main course.

Ingredients: 1 cup orzo pasta. 1 small head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and black pepper to taste. 1/4 cup pine nuts, toasted. 1/4 cup fresh parsley, chopped. Juice of 1 lemon. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. On a baking sheet, mix cauliflower florets with olive oil, salt, and black pepper. For 20 to 25 minutes, or until the cauliflower is soft and golden brown, roast it in an oven that has already been heated. In the meantime, cook the orzo pasta until it is al dente according to the directions on the package. After draining, set it aside to cool. Put cooked orzo, roasted cauliflower, toasted pine nuts, and chopped parsley in a large bowl. To make the dressing, mix lemon juice, balsamic vinegar, and extra virgin olive oil in a small bowl with a whisk. Add the dressing to the salad and mix it all together. If you think it needs it, add more salt and black pepper. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Chicken Mozzarella Pasta with Sun Dried Tomatoes is a creamy and flavorful dish that's perfect for a cozy dinner. Tender chicken, tangy sun dried tomatoes, and gooey mozzarella cheese come together in a rich and indulgent sauce, all tossed with al dente penne pasta.

Ingredients: 8 oz penne pasta. 2 boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup sun dried tomatoes, chopped. 1/2 cup chicken broth. 1 cup heavy cream. 1 cup shredded mozzarella cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-high heat. For about one minute, until the garlic smells good, add the minced garlic. It will take about 5 to 6 minutes of cooking after adding the chicken pieces to the pan until they are browned and fully cooked. Sun-dried tomato chunks and chicken broth should be added. Wait two to three minutes. Turn down the heat to medium-low and add the heavy cream. Stir until everything is hot. Toss the cooked pasta in the pan with the sauce until it is well covered. Put some chopped mozzarella cheese on top of the pasta and wait for it to melt. Add pepper and salt to taste. Add some fresh basil leaves as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Spicy Miso Coconut Pumpkin Soup is a delightful gluten-free dish that combines the earthy flavors of pumpkin with the richness of coconut milk and a hint of spice from miso and chili pepper. It's perfect for warming up on a chilly day and will satisfy your taste buds with its creamy texture and bold flavors.

Ingredients: 1 small pumpkin, peeled, seeded, and cubed. 1 can 14 oz coconut milk. 2 tablespoons gluten-free miso paste. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1-inch piece of fresh ginger, grated. 1 red chili pepper, deseeded and chopped. 4 cups gluten-free vegetable broth. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped chili pepper. Saut until the onion becomes translucent. Stir in the pumpkin cubes and cook for another 5 minutes, stirring occasionally. Add the gluten-free miso paste and coconut milk to the pot. Stir well to combine all the ingredients. Pour in the gluten-free vegetable broth and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for about 20-25 minutes, or until the pumpkin is tender. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids. Season the soup with salt and pepper to taste. Serve the Spicy Miso Coconut Pumpkin Soup hot, garnished with fresh cilantro leaves. Enjoy your delicious gluten-free pumpkin soup!

Prep Time: 15 minutes

Cook Time: 35 minutes

A sweet, delicious brownie recipe that is incredibly easy to make and will satisfy your chocolate cravings!

Ingredients: 1 cup sugar. 1/2 cup butter. 1/3 cup cocoa powder. 2 eggs. 1 teaspoon vanilla extract. 3/4 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a medium saucepan, melt the butter. Remove from heat. Stir in sugar, eggs, and vanilla extract. Beat in cocoa powder, flour, salt, and baking powder until well blended. Spread the batter into the prepared pan. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

This quick and easy marinara sauce comes together in just 30 minutes, making it perfect for a weeknight pasta dinner. The flavors of garlic, herbs, and tomatoes meld beautifully to create a rich and satisfying sauce that pairs perfectly with your favorite pasta.

Ingredients: 2 tbsp olive oil. 4 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp red pepper flakes. Salt to taste. Pepper to taste. 12 oz pasta of your choice. Fresh basil leaves for garnish. Grated Parmesan cheese for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Pour in crushed tomatoes and stir in oregano, basil, red pepper flakes, salt, and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Meanwhile, cook pasta according to package instructions until al dente. Once the marinara sauce is ready, taste and adjust seasoning if needed. Drain cooked pasta and toss with the marinara sauce until well coated. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

These Chocolate-Caramel Graham Bars are a delightful treat with layers of graham cracker crust, two types of chocolate chips, caramel sauce, pecans, and coconut. They're sweet, gooey, and perfect for satisfying your sweet tooth cravings.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 cup semisweet chocolate chips. 1 cup milk chocolate chips. 1 cup caramel sauce. 1/2 cup chopped pecans. 1/2 cup sweetened shredded coconut. 1/2 cup sweetened condensed milk.

Instructions: Grease a 9x9-inch 23x23 cm baking pan and preheat your oven to 350F 175C. Melted butter and graham cracker crumbs should be combined in a medium-sized bowl. To create a crust, press this mixture firmly into the bottom of the baking pan that has been prepared. Evenly distribute the two varieties of chocolate chips across the graham cracker crust. Make sure the chocolate chips are completely covered when you drizzle the caramel sauce over them. Over the caramel layer, evenly distribute the chopped pecans and shredded coconut that has been sweetened. To achieve a marbled effect, drizzle the sweetened condensed milk over the top. Bake for 25 to 30 minutes in a preheated oven, or until the center is set and the edges are golden brown. Take it out of the oven and allow it to cool fully in the pan using a wire rack. To ensure that the bars fully set, refrigerate for at least two hours after cooling. Enjoy after cutting into squares or bars!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Keto Cauliflower Fried Rice is a low-carb alternative to traditional fried rice. Grated cauliflower takes the place of rice, providing a similar texture without the carbohydrates. Packed with colorful vegetables and seasoned with soy sauce and sesame oil, it's a satisfying and flavorful dish perfect for those following a ketogenic diet.

Ingredients: 1 head cauliflower, grated. 2 tablespoons coconut oil. 2 cloves garlic, minced. 1 small onion, diced. 1/2 cup diced carrots. 1/2 cup diced bell peppers. 2 eggs, beaten. 3 tablespoons soy sauce or tamari. 1 teaspoon sesame oil. Salt and pepper to taste. 2 green onions, sliced for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: Put coconut oil in a large pan and heat it over medium-low heat. Add the onion and garlic and cook until the smell is nice. Add the bell peppers and carrots and cook them until they get soft. In a pan, move the vegetables to the side and add beaten eggs. Scramble the eggs until they are cooked. Toss the grated cauliflower, soy sauce, and sesame oil together in the pan. After 5 to 7 minutes, the cauliflower should be soft but not mushy. Add pepper and salt to taste. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 15 minutes

A refreshing and nutritious pasta salad featuring tender chicken breast, vibrant peas, and crisp vegetables, all tossed in a zesty vinaigrette dressing. Perfect for meal prep or a light lunch option.

Ingredients: 8 oz pasta. 2 cups cooked chicken breast, diced. 1 cup peas, fresh or frozen. 1 red bell pepper, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. 2 tablespoons red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Run cold water over the drain and rinse. Cooked pasta, peas, diced red bell pepper, cherry tomatoes, red onion, and chopped parsley should all be put in a large bowl. Salt and pepper should be mixed with olive oil, red wine vinegar, minced garlic, and whisked together in a small bowl. Add the dressing to the pasta salad and mix it all together until it's well covered. Grate some Parmesan cheese over the salad and toss it again. Put it in the fridge with the lid on for at least an hour before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

You can eat these Keto honey-nut energy bars as a snack to keep you going during the day. They give you energy without making your blood sugar go up because they are full of healthy fats and protein.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened shredded coconut. 1/2 cup chopped mixed nuts almonds, walnuts, pecans. 1/4 cup almond butter. 1/4 cup sugar-free honey substitute e.g., monk fruit syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. Line a baking dish with parchment paper. In a large bowl, mix together almond flour, coconut flour, shredded coconut, and chopped mixed nuts. In a separate bowl, whisk together almond butter, sugar-free honey substitute, melted coconut oil, vanilla extract, and a pinch of salt until well combined. Pour the wet ingredients over the dry ingredients and mix until a thick dough forms. Press the dough evenly into the prepared baking dish. Bake for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely in the pan before slicing into bars.

Prep Time: 15 minutes

Cook Time: 20 minutes

Treat yourself to this rich and creamy vegan chocolate orange mousse that tastes like oranges and dark chocolate.

Ingredients: 1 cup canned coconut milk. 1 cup vegan dark chocolate chips. Zest of 1 orange. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a saucepan, heat coconut milk over medium heat until it simmers. Remove from heat and add chocolate chips. Let sit for 1-2 minutes. Stir until chocolate is completely melted and smooth. Add orange zest, maple syrup, vanilla extract, and salt. Mix well. Transfer mixture to a blender and blend until smooth and creamy. Pour mixture into serving glasses or bowls. Refrigerate for at least 2 hours or until set. Garnish with additional orange zest or vegan whipped cream if desired before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

Elevate your barbecue experience with these Sticky, Sweet And Savory Marmite Ribs from Curious Nut. The unique combination of Marmite, soy sauce, and honey creates a glaze that perfectly balances sweetness and umami, making these ribs a flavorful delight for your taste buds. Grilled to perfection, these ribs are a showstopper at any barbecue gathering.

Ingredients: 2 racks of baby back ribs. 1/2 cup Marmite. 1/4 cup soy sauce. 1/4 cup honey. 2 tablespoons brown sugar. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. Sesame seeds and chopped green onions for garnish.

Instructions: Set your grill or barbecue to medium-high heat. Put honey, brown sugar, Dijon mustard, minced garlic, smoked paprika, black pepper, and cayenne pepper in a small saucepan. Add Marmite and mix well. Over medium-low heat, mix the ingredients together well and let them get a little thicker. From the back of the ribs, take off the membrane and cover it with a lot of the Marmite glaze. Do this on both sides. Put the ribs on a grill that has already been heated up. Cook for 25 to 30 minutes, turning them over every so often and basting them with the glaze, until they are caramelized and done the way you like them. When the ribs are done, take them off the grill and let them rest for a few minutes. Then, cut them into pieces. Before serving, top with chopped green onions and sesame seeds. Curious Nut's Sticky, Sweet, and Savory Marmite Ribs are great!

Prep Time: 15 minutes

Cook Time: 30 minutes