Suits Caps

Enjoy the freshness of strawberry almond milk that you make at home. It's a great vegan alternative to dairy milk. Strawberry and almond cream make a cool drink that's great for any time of the day.

Ingredients: 1 cup almonds, soaked overnight. 3 cups water. 1 cup fresh strawberries, hulled. 2-3 tablespoons maple syrup optional. 1 teaspoon vanilla extract.

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Prep Time: 10 minutes

Cook Time: 0 minutes

The espresso is a strong coffee shot with a strong flavor and a rich aroma. It is a simple and classic coffee drink.

Ingredients: 1 shot of espresso. Freshly ground coffee beans.

Instructions: To begin, grind fresh coffee beans until they are very fine. To make a shot of espresso, use an espresso machine. Serve right away in an espresso cup that has already been warmed up.

Prep Time: 5 minutes

Cook Time: 2 minutes

These gluten-free Caramello blondies are a delightful treat for anyone craving a gooey, caramel-infused dessert without the gluten. With a perfect balance of almond and coconut flours, these blondies are moist, chewy, and packed with sweet caramel flavor.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips. 1/2 cup dairy-free caramel sauce.

Instructions: Preheat the oven to 350F 175C. Grease an 8x8 inch baking dish with coconut oil or line with parchment paper. In a mixing bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and salt. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. Fold in chocolate chips until evenly distributed in the batter. Pour half of the batter into the prepared baking dish and spread it evenly. Drizzle half of the caramel sauce over the batter in the dish. Pour the remaining batter over the caramel layer and spread it evenly. Drizzle the remaining caramel sauce on top of the batter. Using a knife, gently swirl the caramel sauce into the batter for a marbled effect. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the blondies to cool completely in the baking dish before slicing into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the deliciousness of this easy crock pot caramel pie. It only takes a few simple ingredients and a little work to make a delicious dessert that will impress anyone.

Ingredients: 1 pre-made pie crust. 1 14 oz can sweetened condensed milk. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. Whipped cream and caramel sauce for topping.

Instructions: Put the pie crust that has already been made in the slow cooker. The sweetened condensed milk should be poured on top of the crust. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the milk turns into caramel. Take the pie out of the slow cooker and let it cool down after the sugar has turned into caramel. Mix the powdered sugar, vanilla, and heavy cream in a different bowl. Whip the mixture until stiff peaks form. Cover the caramel pie with the whipped cream after it has cooled. Add caramel sauce on top. Put it in the fridge for at least two hours before you serve it. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

These crab mini cakes are a tasty snack or appetizer because they are full of crab meat and tasty seasonings. They're great for parties or just as a tasty seafood snack any time.

Ingredients: 1 lb lump crabmeat. 1/2 cup breadcrumbs. 1/4 cup mayonnaise. 1/4 cup chopped green onions. 1/4 cup diced red bell pepper. 1/4 cup diced celery. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon Old Bay seasoning. 1/4 teaspoon black pepper. 1 egg, beaten. 2 tablespoons olive oil. Lemon wedges for serving.

Instructions: In a large bowl, gently pick through the crabmeat to remove any shells or cartilage. Add breadcrumbs, mayonnaise, green onions, red bell pepper, celery, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and beaten egg to the crabmeat. Mix well until all ingredients are combined. Form the mixture into mini crab cakes, about 2 inches in diameter, and place them on a baking sheet lined with parchment paper. Heat olive oil in a skillet over medium-high heat. Carefully place the crab mini cakes into the hot skillet and cook until they are golden brown and crispy on both sides, about 3-4 minutes per side. Transfer the cooked crab mini cakes to a serving platter and serve with lemon wedges for squeezing over the top. Enjoy your delicious crab mini cakes!

Prep Time: 20 minutes

Cook Time: 8 minutes

Indulge in the rich and creamy flavors of this Coffee Coconut Rice Pudding. The combination of coconut milk and strong coffee creates a delightful dessert with a hint of caffeine kick. Perfect for coffee lovers!

Ingredients: 1 cup Arborio rice. 2 cups coconut milk. 1 cup brewed strong coffee. 1/2 cup sugar. 1/2 tsp vanilla extract. 1/4 tsp salt. Toasted coconut flakes for garnish. Ground cinnamon for garnish.

Instructions: Rinse the Arborio rice under cold water until the water runs clear. Drain well. In a saucepan, combine the coconut milk, brewed coffee, sugar, vanilla extract, and salt. Heat over medium-high heat until it begins to simmer, stirring occasionally. Add the rinsed rice to the simmering liquid. Reduce the heat to low and cover. Cook for 30-35 minutes, or until the rice is tender and the mixture thickens, stirring occasionally. Once the rice pudding reaches your desired consistency, remove it from the heat and let it cool slightly. Serve the coffee coconut rice pudding in individual bowls or glasses. Garnish with toasted coconut flakes and a sprinkle of ground cinnamon. Enjoy your delicious coffee-infused coconut rice pudding!

Prep Time: 10 minutes

Cook Time: 35 minutes

These flourless carrot cake cookies are a healthy and flavorful treat that's easy to make. They are packed with the goodness of ripe bananas, grated carrots, and nutty goodness.

Ingredients: 2 large ripe bananas, mashed. 1 cup grated carrots. 1/2 cup creamy peanut butter. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 1/2 cups rolled oats. 1/2 cup chopped nuts walnuts or pecans. 1/4 cup raisins or dried cranberries.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mash the bananas and carrots and mix them with the peanut butter, honey, vanilla extract, ground cinnamon, and salt in a bowl. Mix it well until it's smooth. Mix in the rolled oats, chopped nuts, and raisins or dried cranberries. Mix the ingredients together until they are all evenly mixed in. Using a spoon or cookie scoop, drop heaping tablespoonfuls of the cookie dough on the baking sheet that has been prepared, leaving space between each one. Your fingers or the back of a spoon can help you flatten each cookie a little. They won't spread out much while they're baking. 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 these tasty carrot cake cookies without flour once they're cool.

Prep Time: 15 minutes

Cook Time: 15 minutes

A light and flavorful summer soup loaded with fresh vegetables and beans, perfect for a quick and nutritious meal. The Instant Pot makes it easy and convenient to enjoy this delightful soup three times over the summer!

Ingredients: 1 cup diced zucchini. 1 cup chopped bell peppers assorted colors. 1 cup cherry tomatoes, halved. 1/2 cup diced red onion. 2 cloves garlic, minced. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 cups fresh spinach leaves. 1 tablespoon olive oil. Grated Parmesan cheese for garnish.

Instructions: Set Instant Pot to 'Saut' mode and heat olive oil. Add garlic and onion, saut until softened. Stir in zucchini, bell peppers, and cherry tomatoes, cook for 3-5 minutes. Add cannellini beans, diced tomatoes, vegetable broth, oregano, basil, smoked paprika, salt, and pepper. Stir well. Close the Instant Pot lid, set to 'Soup' mode, and cook for 10 minutes. Once done, release pressure naturally for 5 minutes, then quick-release remaining pressure. Stir in fresh spinach until wilted. Serve hot, garnished with grated Parmesan cheese. Enjoy your delicious summer veggie and bean soup!

Prep Time: 15 minutes

Cook Time: 15 minutes

This recipe for Easy Roasted Chicken Breast is great for a quick and tasty meal during the week. You can make tasty, juicy chicken breasts quickly with just a few simple ingredients and little work.

Ingredients: 4 chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Place chicken breasts on a baking sheet lined with parchment paper. Brush both sides of the chicken breasts with the olive oil mixture. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165F 75C. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in these whole spelt chocolate chip cookies that are both tasty and made with wholesome ingredients. The use of whole spelt flour adds a nutty flavor and extra fiber. These cookies are perfect for a guilt-free treat.

Ingredients: 1 cup whole spelt flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/3 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup dark chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the whole spelt flour, baking soda, and salt. In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract. Combine the wet and dry ingredients, stirring until a dough forms. Fold in the dark chocolate chips. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Gently flatten each dough ball with the back of a spoon. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden around the edges. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these delicious whole spelt chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

The smoky tofu, sweet pineapple, and spicy hoisin barbecue sauce on this vegan pizza go well together. Vegan cheese and fresh herbs are sprinkled on top.

Ingredients: 1 pre-made pizza crust. 1 cup diced pineapple. 1 block extra-firm tofu, pressed and sliced. 1/4 cup barbecue sauce. 2 tablespoons hoisin sauce. 1 tablespoon soy sauce. 1 teaspoon liquid smoke. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper optional. 1/2 cup sliced red onion. 1/4 cup chopped cilantro. 1/4 cup sliced green onions. 1/2 cup vegan cheese shreds.

Instructions: Preheat your oven to 425F 220C. In a small bowl, mix together the barbecue sauce, hoisin sauce, soy sauce, liquid smoke, garlic powder, onion powder, and cayenne pepper to make the spicy hoisin barbecue sauce. Spread the sauce evenly over the pre-made pizza crust. Top the sauce with diced pineapple, sliced tofu, sliced red onion, and vegan cheese shreds. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is crispy and the toppings are heated through. Once baked, remove the pizza from the oven and sprinkle chopped cilantro and sliced green onions over the top. Slice the pizza and serve hot. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the richness of chocolate without the guilt with this Keto Death by Chocolate Cake. It's moist, decadent, and perfectly keto-friendly, making it a delightful treat for any occasion.

Ingredients: 1 cup almond flour. 1/2 cup unsweetened cocoa powder. 1/4 cup erythritol or preferred keto-friendly sweetener. 1/4 cup coconut flour. 1/4 cup melted coconut oil. 4 large eggs. 1/2 cup unsweetened almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup sugar-free chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9-inch round cake pan. In a large mixing bowl, combine almond flour, cocoa powder, erythritol, coconut flour, melted coconut oil, eggs, almond milk, vanilla extract, baking powder, and salt. Mix until smooth. Fold in sugar-free chocolate chips. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top of the cake with cocoa powder or melted sugar-free chocolate for garnish, if desired. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Spice up your barbecue game with this Chili Sauce Chicken recipe! The combination of chili sauce, soy sauce, and honey creates a sweet and spicy glaze that perfectly coats grilled chicken thighs, delivering a burst of flavor in every bite.

Ingredients: 4 chicken thighs. 1 cup chili sauce. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon olive oil. 2 teaspoons minced garlic. 1 teaspoon ground ginger. 1/2 teaspoon black pepper. Salt to taste. Chopped green onions for garnish.

Instructions: In a bowl, mix chili sauce, soy sauce, honey, olive oil, minced garlic, ground ginger, black pepper, and salt to create the marinade. Place chicken thighs in a resealable plastic bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes or overnight for better flavor. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 15-20 minutes, turning occasionally, until fully cooked and nicely charred. While grilling, brush the chicken with the reserved marinade for extra flavor. Once done, transfer the chicken to a serving platter, garnish with chopped green onions, and serve hot.

Prep Time: 40 minutes

Cook Time: 20 minutes

A tasty and filling dish, this grilled lemon herb chicken is ideal for people on a paleo diet. It is marinated in a mixture of lemon juice, garlic, and fresh herbs before being expertly grilled. Serve it with your preferred vegetables to make a full paleo meal.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 1 tablespoon fresh thyme, chopped. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh parsley, chopped. Salt and pepper to taste.

Instructions: Combine olive oil, parsley, rosemary, lemon juice, thyme, and salt and pepper in a bowl. Coat the chicken breasts evenly with the marinade after adding them to the bowl. For at least half an hour, cover and chill in the refrigerator to let the flavors marry. Grill at a medium-high temperature. After taking the chicken out of the marinade, grill it for 6 to 8 minutes on each side, or until it is cooked through. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 15 minutes

In China, a popular street food is called Cong You Bing, which means "scallions pancake." These flaky, savory pancakes are filled with fragrant scallions and sesame oil. They make a tasty snack or side dish that is crispy.

Ingredients: 2 cups all-purpose flour. 1 cup hot water. 2 tablespoons vegetable oil. 1 cup finely chopped scallions green onions. 1/4 cup sesame oil. Salt to taste.

Instructions: In a mixing bowl, combine the all-purpose flour and hot water. Stir until a dough forms. Knead the dough on a floured surface for about 5 minutes, or until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes. Divide the dough into 4 equal portions. Roll each portion into a thin circle, about 1/8 inch thick. Brush a thin layer of sesame oil over the surface of each dough circle. Sprinkle a generous amount of chopped scallions and a pinch of salt evenly over the oiled surface. Roll up each dough circle into a tight cylinder. Take each rolled cylinder and coil it into a spiral, tucking the end underneath to secure it. Flatten each coiled dough spiral into a pancake shape, about 1/4 inch thick. Heat a non-stick skillet or griddle over medium-high heat. Add a little vegetable oil to coat the surface. Place the pancakes in the skillet and cook until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and cut into wedges. Serve hot with your favorite dipping sauce.

Prep Time: 45 minutes

Cook Time: 10 minutes

These tasty paletas let you enjoy the tropical flavors of a classic Pina Colada in the form of a frozen treat. Great for hot summer days or whenever you want something cool to eat!

Ingredients: 2 cups diced pineapple. 1 cup coconut milk. 1/4 cup white rum. 2 tablespoons honey or sugar. 1/2 teaspoon vanilla extract.

Instructions: In a blender, combine diced pineapple, coconut milk, white rum, honey or sugar, and vanilla extract. Blend until smooth. Pour mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove paletas from molds by running warm water over the outside of the molds for a few seconds. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Indulge in the perfect blend of rich cocoa, sweet maple, and crunchy peanuts with these Maple Glazed Apple Peanut Butter Brownies. Made with whole wheat flour for a healthier twist, these decadent treats are sure to satisfy your sweet tooth.

Ingredients: 1/2 cup whole wheat flour. 1/2 cup cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup maple syrup. 1/4 cup melted coconut oil. 2 eggs. 1 teaspoon vanilla extract. 1/2 cup diced apples. 1/4 cup peanut butter. 1/4 cup chopped peanuts optional. 1/4 cup maple syrup for glaze.

Instructions: Warm the oven up to 175F 350C. Put cocoa powder, baking powder, salt, and whole wheat flour in a bowl. Melt the coconut oil and add it to the dry ingredients. Then add the eggs and vanilla extract. Mix everything together well. Add the peanut butter and diced apples and mix until everything is well mixed. Spread out the batter in a baking dish that has been greased. If you want, you can sprinkle chopped peanuts on top. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. To make the maple glaze, heat the maple syrup in a small saucepan over medium heat for about 5 minutes, or until it gets a little thicker. Let the brownies cool a bit after they're done baking before adding the maple glaze on top. Make bars and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes