#limeflavor

If you want a unique and moist dessert, try this Avocado Milk Pound Cake. It has the creaminess of ripe avocados and the tangy freshness of lime. It's a great dessert to add to your collection and a great treat for avocado lovers.

Ingredients: 2 ripe avocados, mashed. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 3 large eggs. 1 tsp vanilla extract. 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup milk. 1/4 cup lime juice. Zest of 1 lime.

Instructions: Start by heating the oven to 350F 175C. Butter and flour a loaf pan. Melt the butter and add the sugar to a bowl. Then, cream the butter and sugar together until the mixture is smooth and creamy. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Add the dry ingredients slowly to the avocado mixture, mixing them in with the milk and lime juice every so often. Put the dry ingredients in first and end with them. Don't mix any further than that. Add the lime zest and mix it in. After getting the loaf pan ready, pour the batter into it and smooth the top. After the oven is hot, bake it for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. Take the cake out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way down. Cut your tasty Avocado Milk Pound Cake into slices after it has cooled down.

Prep Time: 20 minutes

Cook Time: 60 minutes

These Easy Garlic Lime Chicken Tacos are packed with flavor and topped with a zesty Lime Crema. Perfect for a quick and delicious weeknight dinner!

Ingredients: 1 lb boneless, skinless chicken breasts. 3 cloves garlic, minced. 2 limes, juiced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup sour cream. 2 tablespoons mayonnaise. 1 lime, zested. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a bowl, combine minced garlic, lime juice, olive oil, ground cumin, chili powder, salt, and pepper to create the marinade. Cut chicken breasts into small strips and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal, and refrigerate for at least 30 minutes or longer for better flavor. While the chicken is marinating, prepare the lime crema. In a small bowl, whisk together sour cream, mayonnaise, lime zest, garlic powder, onion powder, salt, and pepper. Refrigerate until ready to use. Heat a grill or skillet over medium-high heat. Cook the marinated chicken strips for about 4-5 minutes per side, or until they are cooked through and have nice grill marks. Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds on each side. To assemble the tacos, place a portion of the cooked chicken onto each tortilla. Top with shredded lettuce, diced tomatoes, red onion, and cilantro. Drizzle the lime crema over the toppings, and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Keto Key Lime Pie Parfaits are a delightful combination of tangy lime flavor and creamy goodness, perfect for a quick and no-bake keto treat. The almond flour crust adds a nutty texture that complements the creamy lime filling.

Ingredients: 1 cup almond flour. 4 tbsp unsalted butter, melted. 1/4 cup powdered erythritol. 1/2 cup heavy cream. 8 oz cream cheese, softened. 1/4 cup powdered erythritol for filling. 1/4 cup fresh lime juice. 1 tbsp lime zest. 1 tsp vanilla extract. Whipped cream optional, for topping. Lime slices optional, for garnish.

Instructions: In a bowl, mix almond flour, melted butter, and 1/4 cup powdered erythritol until well combined to make the crust. In another bowl, beat heavy cream until stiff peaks form. In a separate bowl, beat cream cheese, 1/4 cup powdered erythritol, lime juice, lime zest, and vanilla extract until smooth. Fold whipped cream into the cream cheese mixture until fully combined. In serving glasses, layer the crust mixture and cream cheese mixture alternately to create parfaits. Chill in the refrigerator for at least 1 hour before serving. Optional: Top with whipped cream and garnish with lime slices before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

A delicious and nourishing soup filled with tender chicken, creamy avocado, and zesty lime flavors. This gluten-free, dairy-free, soy-free, and keto-friendly soup is perfect for a cozy meal any time of the year.

Ingredients: 2 cups cooked chicken, shredded. 4 cups chicken broth. 2 avocados, diced. 1/2 cup diced onion. 2 cloves garlic, minced. 1 jalapeno, seeded and diced. 1/4 cup chopped fresh cilantro. 2 limes, juiced. Salt and pepper to taste.

Instructions: In a large pot, heat some oil over medium heat. Add diced onion and minced garlic, saut until softened. Pour in chicken broth and bring to a simmer. Add shredded chicken, diced jalapeno, and chopped cilantro. Simmer for about 10-15 minutes. Add diced avocado and lime juice, stir well. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Smashed Berry, Lime, and Coconut Yogurt Ice Pops are a refreshing and healthy treat for hot summer days. The combination of tangy yogurt, sweet berries, and zesty lime creates a burst of flavors in every bite. Plus, the creamy coconut milk adds a tropical twist to these delightful ice pops.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1 lime, zest and juice. 1/2 cup coconut milk. 1 cup Greek yogurt. 3 tablespoons honey. 1/2 teaspoon vanilla extract.

Instructions: In a bowl, smash the mixed berries with a fork until they are partially mashed but still chunky. Add the lime zest and juice to the mashed berries and mix well. In a separate bowl, combine the coconut milk, Greek yogurt, honey, and vanilla extract. Mix until smooth and well combined. Pour a layer of the yogurt mixture into ice pop molds, filling them about 1/3 full. Spoon a layer of the smashed berry mixture on top of the yogurt layer in each mold. Repeat the layers until the molds are filled, ending with a layer of yogurt on top. Insert ice pop sticks into each mold and freeze for at least 4 hours, or until the pops are completely frozen. To remove the ice pops, run the molds under warm water for a few seconds to loosen them. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

For a tasty and filling plant-based take on chicken tacos, try these Vegan Crispy Chick'n Tacos. With fresh vegetables, vegan sour cream, and a hint of lime, the crispy chick'n strips make a flavorful taco that's great for lunch or dinner.

Ingredients: 1 cup of plant-based chick'n strips. 1 cup of shredded lettuce. 1/2 cup of diced tomatoes. 1/4 cup of diced red onions. 1/4 cup of chopped fresh cilantro. 4 small tortillas. 1/2 cup of vegan sour cream. 1/4 cup of vegan shredded cheese. 1 tablespoon of olive oil. 1 teaspoon of chili powder. 1/2 teaspoon of cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Heat the olive oil in a pan over medium heat. Add the plant-based chick'n strips and season with chili powder, cumin, salt, and pepper. Cook until the chick'n strips are crispy and browned, about 5-7 minutes. While the chick'n is cooking, warm the tortillas in a separate pan or microwave them for about 30 seconds. Once the chick'n is ready, assemble the tacos by placing chick'n strips on each tortilla. Top with shredded lettuce, diced tomatoes, diced red onions, and chopped cilantro. Drizzle vegan sour cream over the toppings and sprinkle vegan shredded cheese on top. Garnish with lime wedges for an extra burst of flavor. Serve immediately and enjoy your Vegan Crispy Chick'n Tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Lime Macarons are a delightful treat with a burst of citrus flavor. The zesty lime filling complements the sweet and delicate macaron shells perfectly. They're perfect for tea parties or as a special dessert for any occasion.

Ingredients: 2/3 cup almond flour. 1 cup powdered sugar. 2 large egg whites, room temperature. 1/4 cup granulated sugar. 1 teaspoon lime zest. 1/2 teaspoon lime juice. Green food coloring optional. Lime curd or lime buttercream for filling.

Instructions: Preheat your oven to 300F 150C. Line a baking sheet with parchment paper or a silicone baking mat. In a food processor, combine almond flour and powdered sugar. Pulse until finely ground. Sift the almond flour and powdered sugar mixture into a mixing bowl to remove any lumps. In a separate bowl, beat the egg whites until foamy, then gradually add granulated sugar while continuing to beat. Beat until stiff, glossy peaks form. Add lime zest, lime juice, and a few drops of green food coloring if desired to the egg white mixture. Gently fold until evenly combined. Fold the almond flour and powdered sugar mixture into the egg white mixture, being careful not to deflate the mixture. This should result in a thick, smooth batter. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds about 1 inch in diameter onto the prepared baking sheet, spacing them about 1 inch apart. Tap the baking sheet on the counter a few times to remove air bubbles and let the macarons rest at room temperature for about 30 minutes until they form a slight skin. Bake in the preheated oven for 15-18 minutes, or until the macarons are set but not browned. Remove from the oven and let them cool completely on the baking sheet. Once cooled, carefully remove the macarons from the parchment paper. Spread a small amount of lime curd or lime buttercream on the flat side of one macaron and sandwich it with another macaron. Repeat with the remaining macarons. Serve and enjoy your homemade Lime Macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes