#crunchytexture

A crunchy coleslaw adds tangy flavor to this comforting grilled cheese with gooey cheddar.

This Vietnamese Rice Noodle Salad is a refreshing and flavorful dish with a balance of textures and tastes. The pickled vegetables and aromatic herbs add a delightful crunch and fragrance to the dish, while the dressing brings a perfect blend of sweet, salty, and tangy flavors. It's a light and satisfying salad that's perfect for a quick and healthy meal.

Ingredients: 6 oz rice vermicelli noodles. 1 cup shredded lettuce. 1/2 cup shredded carrots. 1/2 cup cucumber, thinly sliced. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup chopped roasted peanuts. 2 tbsp fish sauce. 2 tbsp rice vinegar. 2 tbsp sugar. 1 garlic clove, minced. 1 red chili, thinly sliced. 1/4 cup warm water.

Instructions: Follow the directions on the package to cook the rice vermicelli noodles. Once they are done, rinse them with cold water and set them aside. Put rice vinegar, sugar, garlic, fish sauce, and warm water in a bowl. This is how the dressing is made: stir until the sugar is gone. To serve, put the cooked noodles, shredded lettuce, shredded carrots, cucumber slices, mint leaves, and cilantro leaves in a large bowl. Add the dressing to the salad and mix it all together. Put chopped roasted peanuts and thin slices of red chili on top of the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

These Nutty Rosemary Crackers are Gluten-Free and full of flavor. They are great for snacking or serving with dips. When you mix almond flour, coconut flour, and fresh rosemary, they taste nutty and herbaceous, and the sesame seeds give them a crunchy texture. As a healthy gluten-free snack, enjoy these crackers!

Ingredients: 1 cup almond flour. 1/4 cup ground flaxseed. 2 tablespoons coconut flour. 1 tablespoon chopped fresh rosemary. 1/2 teaspoon garlic powder. 1/4 teaspoon sea salt. 1/4 cup water. 2 tablespoons olive oil. 2 tablespoons sesame seeds optional, for topping.

Instructions: Set the oven to 350F 175C and heat it up. Ground flaxseed, coconut flour, chopped rosemary, garlic powder, and sea salt should all be mixed together in a bowl. Mix the dry ingredients with the olive oil and water until a dough forms. To make it thin, put the dough between two pieces of parchment paper and roll it out. Take off the top piece of parchment paper and put the rolled-out dough on a baking sheet. Use a knife or pizza cutter to cut the dough into the shapes you want for the crackers. If you want, you can sprinkle sesame seeds on top. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown and crispy. Crackers should be taken out of the oven and left to cool completely before being broken up along the lines that have been scored.

Prep Time: 15 minutes

Cook Time: 15 minutes

Dessert lovers will love these Cheesecake Spring Rolls with Blueberry Compote. They have the creamy goodness of cheesecake and the crunchy texture of spring rolls. Every bite tastes great because of the sweet and sour blueberry compote. Just right for a sweet treat!

Ingredients: 4 spring roll wrappers. 1/2 cup cream cheese. 1/4 cup Greek yogurt. 2 tablespoons powdered sugar. 1/2 teaspoon vanilla extract. 1/2 cup blueberries. 2 tablespoons granulated sugar. 1 tablespoon water. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: Put the Greek yogurt, cream cheese, powdered sugar, and vanilla extract in a bowl and mix them together. Mix until it's nice and smooth. Put a clean spring roll wrapper down on the surface and add some of the cheesecake mixture to one corner of the wrapper. Cover the filling with the sides of the wrapper, then roll it up tight and seal the edges with a little water. Do this again with the rest of the filling and wrappers. Put the blueberries, granulated sugar, and water in a saucepan. To make a compote, cook the mixture over medium heat until the blueberries pop and the mixture gets thick. Take it off the heat and let it cool down a bit. In a pan or deep fryer, heat vegetable oil to 350F 175C. It should take about two to three minutes on each side to fry the cheesecake spring rolls until they are golden brown and crispy. Put paper towels down to dry. Sugar powder can be used to cover the fried spring rolls. Put a little blueberry compote on top of the warm cheesecake spring rolls to serve. Have fun with your tasty Blueberry Compote and Cheesecake Spring Rolls!

Prep Time: 15 minutes

Cook Time: 10 minutes