Spare Mayonnaise

Spiced coffee with hints of gingerbread flavor that tastes great when served with gingerbread cookies and cinnamon sticks for a warm and cozy treat.

Ingredients: 1 cup brewed coffee. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/8 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1 tablespoon brown sugar. 1/4 cup milk. Gingerbread cookies for garnish. Cinnamon sticks for garnish.

Instructions: Put the brewed coffee in a saucepan and heat it over medium-low heat. Cumin, ginger, nutmeg, cloves, and brown sugar should all be added. Mix everything together and heat it all the way through. Warm the milk up in a separate small saucepan. Put some of the spiced coffee into a mug. Make a foam with the warm milk and pour it over the coffee. Put a cinnamon stick and a gingerbread cookie on top. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

This Spicy Garlic Shrimp Pasta is a delicious seafood dish with a kick of heat from red pepper flakes and the rich flavor of garlic. It's quick and easy to make, perfect for a weeknight dinner or a special occasion.

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 2 tbsp olive oil. 1/2 tsp red pepper flakes. 1/4 cup chopped fresh parsley. Salt to taste. Black pepper to taste. 1/4 cup grated Parmesan cheese optional.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the red pepper flakes and minced garlic. Saut for one to two minutes, until the garlic smells good. While the shrimp is cooking, make sure they don't turn pink or clear. This should take about two to three minutes per side. To taste, add salt and black pepper to the shrimp. When the linguine is done, add it to the pan with the shrimp. The garlic and oil should cover the pasta, so toss it gently to mix. Put chopped parsley on top of the pasta and shrimp. If you want, you can serve it hot with grated Parmesan cheese on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Begin your day with these delectable Morning Glory Breakfast Cookies! These cookies, made with oats, grated carrots, apple, nuts, and coconut, are a healthy and convenient way to start your day.

Ingredients: 1 cup rolled oats. 1/2 cup grated carrots. 1/2 cup grated apple. 1/4 cup raisins. 1/4 cup chopped nuts e.g. walnuts or pecans. 1/4 cup shredded coconut. 1/4 cup honey or maple syrup. 1/4 cup nut butter e.g. almond butter. 1 egg. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine the rolled oats, grated carrots, grated apple, raisins, chopped nuts, shredded coconut, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the honey or maple syrup, nut butter, egg, and vanilla extract until smooth. Pour the wet ingredients over the dry ingredients and mix well to combine, ensuring everything is evenly coated. Using a spoon or cookie scoop, drop portions of the mixture onto the prepared baking sheet. Use your fingers to gently flatten and shape each portion into a cookie shape. Bake in the preheated oven for about 15-18 minutes, or until the cookies are golden brown around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once completely cool, the cookies are ready to be enjoyed! Store any leftovers in an airtight container for freshness.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy this delicious coffee-based drink called Refreshing Coffee Punch. It has the rich flavors of coffee, the sweetness of condensed milk, and the creaminess of vanilla ice cream. It's great on hot days or whenever you want a special treat.

Ingredients: 2 cups brewed coffee, chilled. 1/2 cup milk. 1/4 cup sweetened condensed milk. 1/4 cup vanilla ice cream. 1/4 cup whipped cream. 1 tablespoon chocolate syrup. Ice cubes. Mint leaves for garnish.

Instructions: In a blender, combine the chilled brewed coffee, milk, sweetened condensed milk, and vanilla ice cream. Blend until smooth and creamy. Fill glasses with ice cubes and pour the coffee mixture over the ice. Top each glass with a dollop of whipped cream. Drizzle chocolate syrup over the whipped cream. Garnish with mint leaves. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Potato and Leek Galette is a hearty, rustic dish that's great for any event. Layers of thinly sliced leeks and potatoes are nestled in flaky puff pastry to make a tasty meal or side dish.

Ingredients: 2 large potatoes, thinly sliced. 2 leeks, thinly sliced. 1/4 cup olive oil. Salt and pepper to taste. 1 sheet puff pastry, thawed. 1/2 cup grated Parmesan cheese.

Instructions: Preheat oven to 375F 190C. In a large bowl, toss potato slices and leek slices with olive oil, salt, and pepper until evenly coated. Arrange potato and leek slices alternately in concentric circles on the puff pastry, leaving a border around the edges. Sprinkle Parmesan cheese over the top. Fold the edges of the puff pastry over the filling, pleating as necessary. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the potatoes are tender. Let cool slightly before slicing and serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

These vegan pumpkin protein bars are packed with plant-based protein and fall flavors. They make a delicious and convenient snack for any time of the day.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup almond butter. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup vegan protein powder. 1/2 cup rolled oats. 1/4 cup pumpkin seeds. 1/4 cup dried cranberries. 1 teaspoon pumpkin pie spice. Pinch of salt.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and vanilla extract. Add vegan protein powder, rolled oats, pumpkin seeds, dried cranberries, pumpkin pie spice, and salt. Mix well until combined. Line a baking dish with parchment paper and press the mixture evenly into the dish. Bake for 20-25 minutes, or until the edges start to turn golden brown. Remove from the oven and let cool completely before slicing into bars. Enjoy as a nutritious snack or post-workout treat!

Prep Time: 15 minutes

Cook Time: 20 minutes

The creamy texture of five different cheeses and the tangy sweetness of tomato sauce come together in Al Forno's Five Cheese Penne, making it a rich and decadent dish. It's a comforting and filling meal that's great for any event because it's baked to perfection.

Ingredients: 400g penne pasta. 2 cups tomato sauce. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 1/2 cup grated mozzarella cheese. 1/4 cup grated fontina cheese. 1/4 cup grated Romano cheese. 1/4 cup grated Gorgonzola cheese. Fresh basil leaves for garnish.

Instructions: Turn on your oven and heat it up to 375F 190C. Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Put tomato sauce in a pan and heat it over medium-low heat. When it's hot, add the heavy cream and stir. In the sauce, mix in the Parmesan, mozzarella, fontina, Romano, and Gorgonzola cheeses. Mix it in until it melts and is well mixed. In a large bowl, mix the cooked penne with the cheese sauce so that the pasta is evenly covered. Put the pasta mixture in a baking dish. If you want, you can add more cheese on top. After the oven is hot, bake it for 20 to 25 minutes, or until the top is golden and bubbly. Before serving, sprinkle with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

A vibrant and nutritious salad featuring a rainbow of fresh vegetables and protein-rich quinoa, dressed with a zesty lemon vinaigrette. Packed with vitamins, minerals, and antioxidants, this salad is not only delicious but also energizing and satisfying.

Ingredients: 1 cup rainbow quinoa, cooked. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup bell peppers assorted colors, diced. 1 cup shredded carrots. 1/2 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup lemon juice. 2 tablespoons extra virgin olive oil. Salt and pepper, to taste. 1 avocado, diced optional. 1/4 cup pumpkin seeds optional.

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Prep Time: 15 minutes

Cook Time: 15 minutes

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These Grilled Lamb Kebabs with Cucumber Herb Relish are a delightful combination of tender, flavorful lamb and refreshing cucumber herb relish. Perfect for a gluten-free, AIP Autoimmune Protocol, or SCD Specific Carbohydrate Diet friendly meal.

Ingredients: 1 1/2 pounds lamb shoulder, cut into 1-inch pieces. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon ground cumin. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper optional, omit for AIP. 2 medium cucumbers, diced. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 2 tablespoons chopped fresh dill. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1/4 teaspoon sea salt.

Instructions: In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add lamb pieces and toss to coat. Cover and refrigerate for at least 30 minutes, or overnight. Preheat grill to medium-high heat. Thread marinated lamb onto skewers. Grill lamb kebabs for 8-10 minutes, turning occasionally, until cooked to desired doneness. Meanwhile, prepare the cucumber herb relish by combining diced cucumbers, parsley, mint, dill, olive oil, apple cider vinegar, and salt in a bowl. Toss to combine. Serve grilled lamb kebabs with cucumber herb relish on the side.

Prep Time: 40 minutes

Cook Time: 10 minutes

This Air Fried Spicy Cauliflower Stir-Fry is a delicious and healthy way to enjoy a spicy, flavorful dish. The air-fried cauliflower gets crispy on the outside while staying tender on the inside, and it's perfectly complemented by the spicy stir-fried vegetables and savory sauce.

Ingredients: 1 medium cauliflower, cut into florets. 2 tablespoons olive oil. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sriracha sauce adjust to taste. 1 tablespoon honey. 2 cloves garlic, minced. 1-inch piece of ginger, minced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, sliced. 1/2 cup snap peas. 1/4 cup chopped scallions. Salt and pepper to taste. Sesame seeds for garnish optional.

Instructions: In a bowl, whisk together soy sauce, rice vinegar, sriracha sauce, honey, minced garlic, and minced ginger to make the sauce. Preheat your air fryer to 375F 190C. Place cauliflower florets in the air fryer basket, drizzle with olive oil, and season with salt and pepper. Air fry for 15-20 minutes or until cauliflower is tender and golden brown, shaking the basket occasionally for even cooking. While the cauliflower is cooking, heat a skillet or wok over medium-high heat. Add a little oil and stir-fry the sliced red and green bell peppers, onion, and snap peas for 3-4 minutes until they begin to soften. Pour the prepared sauce over the stir-fried vegetables and cook for an additional 2-3 minutes, or until the sauce thickens slightly. Once the cauliflower is done in the air fryer, add it to the skillet with the stir-fried vegetables and sauce. Toss everything together to coat evenly. Garnish with chopped scallions and sesame seeds if desired. Serve hot and enjoy your air-fried spicy cauliflower stir-fry!

Prep Time: 15 minutes

Cook Time: 20 minutes

Creamy and flavorful, this Crawfish Pasta Salad makes for a delightful dinner option. The combination of tender crawfish tails with a creamy dressing and crunchy vegetables creates a perfect harmony of textures and tastes.

Ingredients: 8 oz cooked pasta shells. 1 lb cooked crawfish tails. 1 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. 1/4 cup chopped celery. 1/4 cup chopped red bell pepper. 1/4 cup chopped green onions. Salt and pepper to taste. 1 tablespoon chopped fresh parsley. 1/4 teaspoon paprika. Lemon wedges, for garnish.

Instructions: In a large bowl, combine cooked pasta shells and crawfish tails. In a separate bowl, mix together mayonnaise, sour cream, Dijon mustard, and lemon juice. Pour the dressing over the pasta and crawfish mixture. Stir until well coated. Add chopped celery, red bell pepper, and green onions. Mix well. Season with salt, pepper, and chopped parsley. Sprinkle paprika over the top. Cover and refrigerate for at least 1 hour to let flavors meld. Serve chilled with lemon wedges on the side.

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe will help you make beautiful brushstroke cupcakes! Not only do these cupcakes taste great, they look beautiful too. Great for parties and special occasions.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1/2 cup hot water. 12 cupcake liners. Assorted colors of candy melts or chocolate for brushstrokes. Edible metallic paint for decoration optional.

Instructions: Warm up your oven to 350F 175C and put 12 cupcake liners in a cupcake pan. Whisk the cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl. When the butter is soft, add the eggs and vanilla extract to the dry ingredients. Mix everything together well. Mix the batter some more until it is smooth and well mixed after adding the buttermilk and hot water. Fill up about two-thirds of the way to the top of each cupcake liner with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. On a wire rack, take the cupcakes out of the oven and let them cool all the way down. Melt the different colored chocolate or candy melts and dip a paintbrush into each one. To make colorful lines on the cupcakes, move your hand quickly in a way that looks like brushstrokes. Take a moment to let the brushstrokes dry. If you want to add more decoration, you can also use edible metallic paint. You are now ready to enjoy your lovely brushstroke cupcakes. Use the hashtag

Indulge in the heavenly combination of chocolate brownies and Milky Way candy bars with these bite-sized treats. Perfect for satisfying your sweet tooth!

Ingredients: 1 cup of all-purpose flour. 1/2 cup of unsalted butter. 1 cup of granulated sugar. 2 large eggs. 1/2 cup of cocoa powder. 1/4 teaspoon of salt. 1 teaspoon of vanilla extract. 6 Milky Way candy bars, chopped into small pieces.

Instructions: Preheat your oven to 350F 175C and line a mini muffin tin with paper liners. In a microwave-safe bowl, melt the butter and let it cool slightly. In a separate bowl, whisk together the flour, cocoa powder, and salt. In a large mixing bowl, beat the eggs and sugar together until well combined. Slowly add the melted butter and vanilla extract to the egg mixture, stirring continuously. Gradually add the dry ingredients to the wet mixture and mix until smooth. Fold in the chopped Milky Way candy bar pieces into the brownie batter. Spoon the brownie batter into the prepared mini muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a brownie bite comes out with a few moist crumbs. Remove from the oven and let the Milky Way Brownie Bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious Milky Way Brownie Bites!

Prep Time: 20 minutes

Cook Time: 15 minutes

These Whole Grain Lemon Poppy Seed Muffins don't have any dairy and are made with healthy things like oats and whole wheat flour. They taste great with lemon and have a nice crunch from the poppy seeds. Great for a healthy breakfast or snack that tastes great!

Ingredients: 1 1/2 cups whole wheat flour. 1/2 cup rolled oats. 1/2 cup coconut sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2 tbsp poppy seeds. Zest of 2 lemons. 1/2 cup unsweetened applesauce. 1/4 cup melted coconut oil. 1/2 cup almond milk or any dairy-free milk. 2 tbsp lemon juice. 1 tsp vanilla extract. 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water. 1/4 cup lemon juice. 1/4 cup powdered sugar for glaze.

Instructions: Warm up the oven to 350F 175C and grease or line a muffin tin with paper liners. Put the coconut sugar, baking powder, baking soda, salt, poppy seeds, lemon zest, and whole wheat flour in a large bowl. Add the almond milk, 2 tablespoons of lemon juice, vanilla extract, and flax egg to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. Fill up each muffin cup about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. For the lemon glaze, mix 1/4 cup of lemon juice with powdered sugar until it is smooth while the muffins are baking. You can change the amount of sugar or lemon juice to get the consistency you want. Take the muffins out of the oven when they're done and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Pour the lemon glaze over the muffins that have already cooled. Enjoy your tasty Whole Grain Lemon Poppy Seed Muffins that don't have any dairy in them!

Prep Time: 15 minutes

Cook Time: 20 minutes

This is a great brunch cocktail because it combines the sourness of citrus with the smoothness of vodka.

Ingredients: 2 oz vodka. 1 oz orange juice. 1/2 oz triple sec. 1/2 oz lemon juice. 1/4 oz simple syrup. Club soda.

Instructions: In a shaker with ice, mix vodka, orange juice, triple sec, lemon juice, and simple syrup. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled highball glass. Add club soda on top. Add a slice of orange as a garnish. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

The sweet corn, the creamy potatoes, and the savory bacon all come together in this hearty and flavorful chowder. Great for a cozy meal that fills you up.

Ingredients: 4 cups corn kernels. 2 cups potatoes, diced. 1/2 pound bacon, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups milk. 1/2 cup heavy cream. 1/4 cup all-purpose flour. 2 tablespoons butter. 1 teaspoon thyme. Salt and pepper to taste. Chopped green onions and shredded cheddar for garnish.

Instructions: In a large pot, cook the chopped bacon until crispy. Remove and set aside. In the same pot, melt butter and saut onions and garlic until softened. Stir in flour to create a roux, cooking for 2-3 minutes until lightly browned. Gradually whisk in chicken broth, ensuring no lumps. Add potatoes and bring to a simmer. Once potatoes are tender, add corn, thyme, salt, and pepper. Simmer for an additional 10 minutes. Stir in milk and heavy cream, allowing the chowder to heat through without boiling. Adjust seasoning as needed and serve hot, garnished with crispy bacon, green onions, and shredded cheddar. Enjoy your delicious Corn, Potato, and Bacon Chowder!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Saucy Greek Lemon Meatballs Keftedes are bursting with flavor from the lemon-infused sauce and a blend of herbs and spices. They make for a delicious appetizer or main dish that pairs perfectly with rice or crusty bread.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated onion. 2 cloves garlic, minced. 1 egg. 2 tablespoons chopped parsley. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup olive oil. 1 cup chicken broth. 1/4 cup lemon juice. 1 tablespoon cornstarch. 1/4 cup water. 2 tablespoons chopped fresh dill, for garnish.

Instructions: In a large bowl, combine ground beef, breadcrumbs, grated onion, minced garlic, egg, parsley, oregano, salt, and black pepper. Mix the ingredients together well until they are all evenly mixed in. Form the mixture into meatballs that are about an inch across. Put olive oil in a pan and heat it over medium-low heat. For about 5 to 7 minutes, or until the meatballs are browned on all sides, add them to the pan. In a separate bowl, whisk together chicken broth and lemon juice. Pour over the meatballs in the skillet. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Stir the cornstarch mixture into the skillet with the meatballs and sauce. Simmer for 10-15 minutes, or until the sauce has thickened and the meatballs are cooked through. Garnish with chopped fresh dill before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes