Sloth Simmer

This burger combines the bold flavors of beef, pork, and bacon for a truly badass burger experience. With the perfect balance of ingredients and condiments, it's a taste explosion you won't forget.

Ingredients: 1 lb ground beef. 1/4 lb ground pork. 1/4 lb ground bacon. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/2 tsp salt. 1/4 tsp black pepper. 4 slices cheddar cheese. 4 hamburger buns. Lettuce leaves. Tomato slices. Pickles. Ketchup. Mustard. Mayonnaise.

Instructions: In a large bowl, mix ground beef, ground pork, ground bacon, chopped onion, minced garlic, salt, and black pepper. Form the mixture into 4 patties and grill them over medium-high heat for 4-5 minutes per side or until cooked to your preferred level of doneness. During the last minute of cooking, add a slice of cheddar cheese on each patty and cover to melt. Toast the hamburger buns on the grill for about 1 minute. Assemble the burgers by placing lettuce leaves and tomato slices on the bottom bun, followed by a cheesy patty. Add pickles and condiments of your choice ketchup, mustard, mayonnaise, then top with the other half of the bun. Serve your Ultimate Badass Burger hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty and comforting loaded cauliflower soup that is easy to make in a pressure cooker. It is creamy, cheesy, and full of tasty toppings.

Ingredients: 1 large head cauliflower, chopped. 4 cups chicken broth. 1 cup heavy cream. 1 cup shredded sharp cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/2 cup chopped green onions. 3 cloves garlic, minced. 2 tablespoons butter. 1 teaspoon onion powder. 1/2 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Place cauliflower, chicken broth, garlic, butter, onion powder, thyme, salt, and pepper in the pressure cooker. Secure the lid and set the pressure cooker to high pressure for 5 minutes. Once the cooking is complete, use the quick release function to release the pressure. Using an immersion blender, blend the soup until smooth and creamy. Stir in heavy cream, cheddar cheese, bacon, and green onions until well combined. Adjust seasoning if necessary. Serve hot, garnished with additional cheese, bacon, and green onions.

Prep Time: 15 minutes

Cook Time: 5 minutes

This hearty vegan bean soup tastes like it came from El Bulli. It has a crunchy picada on top and crusty bread to dip it in. This dish is great for a cozy meal on a cold day because it is full of protein, fiber, and tasty things.

Ingredients: 2 cups cooked beans any variety. 4 cups vegetable broth. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup crusty bread, cubed. 1 tablespoon parsley, chopped. 1 tablespoon almonds, chopped. 1 tablespoon hazelnuts, chopped. 1 tablespoon sunflower seeds. 1 tablespoon nutritional yeast.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes. Stir in smoked paprika and cumin, cook for another minute. Add cooked beans and vegetable broth. Bring to a simmer and cook for 15-20 minutes. Meanwhile, in a separate pan, toast cubed bread until golden brown and crispy. In a small bowl, mix together parsley, almonds, hazelnuts, sunflower seeds, and nutritional yeast to make picada. Serve the soup hot, garnished with picada and crispy bread cubes on the side for dunking.

Prep Time: 15 minutes

Cook Time: 25 minutes

This gluten-free recipe has crunchy tempeh and nutrient-dense kale in a tasty green curry sauce made with coconut milk and fragrant spices. It's an easy, quick meal that's great for busy weeknights.

Ingredients: 1 bunch kale, stemmed and chopped. 1 package tempeh, cubed. 1 can coconut milk. 2 tablespoons green curry paste. 1 tablespoon coconut sugar. 1 tablespoon tamari. 1 tablespoon lime juice. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a large skillet, heat olive oil over medium heat. Add tempeh cubes and cook until crispy, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, add minced garlic and cook for 1 minute. Stir in green curry paste and cook for another minute. Add coconut milk, coconut sugar, tamari, and lime juice. Stir well to combine. Add chopped kale to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste. Return the crispy tempeh to the skillet and stir to combine with the kale and curry sauce. Serve the green curry kale and crispy tempeh over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a treat without feeling bad with this healthy banana ice cream that you made yourself. This creamy dessert is naturally sweet and made with only a few simple ingredients. It's great for satisfying your sweet tooth.

Ingredients: 4 ripe bananas, peeled and sliced. 1 tablespoon honey or maple syrup. 1/2 teaspoon vanilla extract. Optional toppings: chopped nuts, shredded coconut, dark chocolate chips.

Instructions: Place the sliced bananas on a baking sheet lined with parchment paper. Freeze the bananas for at least 2 hours or until completely frozen. Once frozen, transfer the bananas to a food processor or blender. Add honey or maple syrup and vanilla extract to the bananas. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, you can add a splash of milk or dairy-free alternative. Once the mixture is creamy, transfer it to a container and freeze for an additional 1-2 hours until firm. Serve the banana ice cream with your favorite toppings and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Eggplant, Tomato, Spinach Nachos are a delicious and healthier twist on traditional nachos. The combination of roasted eggplant, juicy cherry tomatoes, and fresh spinach makes for a satisfying and flavorful snack or appetizer. Top it off with melted cheddar cheese and a zesty sour cream salsa dip for a delightful treat!

Ingredients: 1 large eggplant, diced. 1 cup cherry tomatoes, halved. 2 cups fresh spinach, chopped. 1 cup shredded cheddar cheese. 1 cup tortilla chips. 1/2 cup sour cream. 1/4 cup salsa. 2 tablespoons olive oil. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a large skillet, heat the olive oil over medium-high heat. Add the diced eggplant and cook for 5-7 minutes, or until it starts to soften and turn golden brown. Stir in the cumin, paprika, salt, and pepper, and cook for another 2 minutes. Remove the skillet from heat and set aside. Arrange the tortilla chips on a baking sheet in a single layer. Evenly distribute the cooked eggplant, cherry tomatoes, and chopped spinach over the chips. Sprinkle the shredded cheddar cheese on top. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. While the nachos are baking, mix the sour cream and salsa in a small bowl to make the dipping sauce. Remove the nachos from the oven and drizzle the sour cream and salsa mixture over them. Serve the Eggplant, Tomato, Spinach Nachos hot, garnished with extra salsa and spinach if desired.

Prep Time: 15 minutes

Cook Time: 12 minutes

These Gluten-Free Pumpkin Pie Streusel Bars are a delightful twist on traditional pumpkin pie. With a buttery gluten-free crust, creamy pumpkin filling, and crunchy streusel topping, they're perfect for fall gatherings or holiday desserts.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 3/4 cup packed light brown sugar. 1/2 cup old-fashioned rolled oats. 1/2 cup chopped pecans or walnuts. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 3/4 cup cold unsalted butter, cut into small pieces. 1 15-ounce can pumpkin puree. 1 14-ounce can sweetened condensed milk. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking dish and line with parchment paper, leaving an overhang. In a large bowl, mix together gluten-free flour, brown sugar, oats, nuts, spices, and salt. Add cold butter pieces and mix until crumbly. Reserve 1 1/2 cups of the mixture for the streusel topping. Press the remaining mixture into the bottom of the prepared baking dish to form the crust. In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla extract, spices, and salt until smooth. Pour pumpkin mixture over the crust in the baking dish and spread evenly. Sprinkle the reserved streusel mixture evenly over the pumpkin layer. Bake in preheated oven for 45-50 minutes or until set and the streusel is golden brown. Allow to cool completely in the pan on a wire rack before cutting into bars. Refrigerate any leftovers.

Prep Time: 20 minutes

Cook Time: 45 minutes

These Loaded Potato Wedges are the perfect combination of crispy potatoes, gooey cheese, savory bacon, and fresh chives. They make a delicious appetizer or side dish for any occasion.

Ingredients: 4 large potatoes, scrubbed and cut into wedges. 1 cup shredded cheddar cheese. 6 slices bacon, cooked and crumbled. 2 tablespoons chopped chives. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 425F 220C. Add the potato wedges to a large bowl and mix them with the olive oil, salt, and pepper until they are well covered. Place wedges in a single layer on a parchment-lined baking sheet. To make the potatoes golden brown and soft, bake them for 15 to 20 minutes, flipping them over halfway through. Take it out of the oven and top it with bacon bits and shredded cheddar cheese. Bring it back to the oven and melt the cheese for another two to three minutes. Add chopped chives as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This light linguine with clam sauce is a delightful dish that combines the briny flavor of fresh clams with aromatic garlic and parsley. The white wine adds depth to the sauce, making it a perfect pairing for the tender linguine.

Ingredients: 8 oz linguine. 2 tbsp olive oil. 3 cloves garlic, minced. 1/2 cup dry white wine. 2 dozen littleneck clams, scrubbed. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Red pepper flakes optional.

Instructions: Cook linguine according to package instructions until al dente. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Pour in white wine and bring to a simmer. Add clams to the skillet, cover, and cook until they open, about 5-7 minutes. Discard any clams that do not open. Stir in chopped parsley and season with salt, pepper, and red pepper flakes if desired. Add cooked linguine to the skillet and toss until well coated with the clam sauce. Serve immediately, garnished with additional parsley if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Keto Sweet Spicy Garlic Chicken recipe is a tasty change from regular chicken dishes. When you mix garlic, soy sauce, and a little sugar, you get a delicious marinade that goes perfectly with the tender chicken breasts. Adding sriracha and red pepper flakes gives this dish a spicy kick that will satisfy your cravings and help you stick to your keto diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons soy sauce or coconut aminos. 2 tablespoons apple cider vinegar. 2 tablespoons low-carb sweetener such as erythritol or stevia. 1 tablespoon sriracha sauce or hot sauce adjust to taste. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh chopped parsley for garnish optional.

Instructions: Cut up the garlic and put it in a small bowl. Add the soy sauce, apple cider vinegar, sweetener, sriracha sauce, crushed red pepper flakes, salt, and pepper. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered evenly with the marinade as you pour it over it. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm up the olive oil in a big pan over medium-high heat. Take the chicken out of the marinade but don't throw away the marinade and put it in the skillet. Cook each side for 6 to 7 minutes, or until the inside is done and the outside is browned. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, or until the mixture gets a little thicker. Take the chicken out of the pan and let it rest for a few minutes after it's done cooking. If you want, you can serve the chicken with the thickened marinade and chopped fresh parsley on top.

Prep Time: 35 minutes

Cook Time: 15 minutes

With these award-winning cookies from The BakerMama, you can indulge in the perfect combination of crunchy popcorn, gooey chocolate chips, and colorful candy-coated chocolates.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups popped popcorn. 1 cup mini chocolate chips. 1 cup candy-coated chocolates.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. Put the butter, white sugar, and brown sugar in a large bowl and cream them together until they are light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the popped popcorn, mini chocolate chips, and candy-coated chocolates slowly. Place spoonfuls of cookie dough on the baking sheets that have been prepared, making sure there is enough space between each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down. Have fun with these tasty popcorn candy cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

This Epic Sausage & Peppers Hero combines juicy Italian sausages with sweet bell peppers, onions, marinara sauce, and melted mozzarella cheese, all nestled in a toasted hoagie roll. It's a flavor-packed sandwich that's perfect for a hearty meal.

Ingredients: 4 Italian sausages. 2 bell peppers, sliced. 1 onion, sliced. 4 hoagie rolls. 1 tablespoon olive oil. Salt and pepper to taste. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup chopped fresh basil.

Instructions: Preheat grill or grill pan over medium heat. Grill sausages, peppers, and onions until sausages are cooked through and vegetables are tender, about 10-12 minutes. While grilling, lightly toast hoagie rolls on the grill. Once sausages are cooked, slice them into bite-sized pieces. In a skillet, heat olive oil over medium heat. Add sliced sausages, peppers, and onions. Season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Add marinara sauce to the skillet and stir until everything is well coated and heated through. Divide the sausage and pepper mixture evenly among the toasted hoagie rolls. Top each sandwich with shredded mozzarella cheese and chopped fresh basil. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the creamy richness of chocolate cheesecake ice cream with swirls of caramel, perfect for celebrating Cheesecake Day!

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 oz cream cheese, softened. 1/4 cup cocoa powder. 1/4 cup caramel sauce. 1 tsp vanilla extract. 1/2 cup chocolate chips or chunks.

Instructions: In a mixing bowl, whisk together heavy cream, milk, and sugar until sugar is dissolved. Add softened cream cheese and mix until smooth. Stir in cocoa powder, caramel sauce, and vanilla extract until well combined. Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions. In the last few minutes of churning, add chocolate chips or chunks. Once ice cream reaches desired consistency, transfer to a freezer-safe container and freeze for a few hours until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the perfect blend of rich chocolate and refreshing peppermint with these delightful cookies. Perfect for the holiday season or any time you're craving a sweet treat!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon peppermint extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1/2 cup crushed peppermint candies.

Instructions: Set the oven temperature to 175C 350F. Beat the softened butter and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, beat in, and then mix in the extract of peppermint. Mix the flour, baking powder, cocoa powder, and salt in a different bowl. Mixing until thoroughly combined, gradually add the dry ingredients to the wet ones. Stir in the crushed peppermint candies and chocolate chips. Round tablespoons of dough should be dropped, separated by about 2 inches, onto ungreased baking sheets. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven. Take out of the oven and allow the cookies to cool down on the baking sheets for a few minutes, then move them to wire racks to finish cooling. Enjoy your delicious chocolate peppermint cookies after they've cooled!

Prep Time: 20 minutes

Cook Time: 10-12

This Berry Mojito is a refreshing take on the classic mojito. It's full of the flavors of fresh mixed berries and mint, making it a delightful and lively drink that's great for any event.

Ingredients: 1 cup fresh mixed berries. 8-10 fresh mint leaves. 2 teaspoons granulated sugar. 1/2 lime, cut into wedges. 2 ounces white rum. 1/2 cup club soda. Ice cubes.

Instructions: In a glass, muddle together mixed berries, mint leaves, sugar, and lime wedges until well combined. Add white rum and stir. Fill the glass with ice cubes. Top off with club soda. Gently stir to combine. Garnish with extra berries and mint leaves, if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Peanut Butter Bars are a delightful treat inspired by Lord Byron's Kitchen. With a rich peanut butter flavor and a hint of chocolate, they're perfect for satisfying your sweet tooth cravings.

Ingredients: 1 cup peanut butter. 1 cup brown sugar. 1/2 cup butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup semi-sweet chocolate chips.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x13-inch baking dish by greasing it. To make the peanut butter smooth, mix brown sugar, softened butter, and peanut butter in a large bowl. Add the eggs and vanilla extract and mix them in well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the peanut butter mixture and mix just until everything is combined. Pour the batter into the baking pan that has been prepared. Put chocolate chips on top and gently press them into the batter. In a hot oven, bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let it cool all the way in the pan before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Vegan Pesto Guacamole is quick and easy to make. It has the creamy texture of ripe avocados and the bright flavors of pesto and lime juice. You can dip tortilla chips in it or spread it on sandwiches and wraps. You can add your favorite toppings to make it taste even better.

Ingredients: 2 ripe avocados. 1/4 cup vegan pesto sauce. 1 tablespoon lime juice. Salt and pepper to taste. Optional: diced tomatoes, red onion, or cilantro for garnish.

Instructions: Cut the avocados in half and remove the pits. Scoop the avocado flesh into a bowl and mash with a fork until desired consistency. Add the vegan pesto sauce and lime juice to the mashed avocado. Season with salt and pepper to taste, and mix until well combined. Garnish with diced tomatoes, red onion, or cilantro if desired. Serve immediately with tortilla chips or use as a spread for sandwiches and wraps.

Prep Time: 5 minutes

Cook Time: 0 minutes