That Coy Look Back

With lots of healthy ingredients and lots of flavor, these Vegan Cranberry Coconut Chocolate Chip Oatmeal Cookies are a great treat. These are great for when you want something sweet but are also trying to watch what you eat.

Ingredients: 1 cup rolled oats. 1/2 cup coconut flakes. 1/2 cup dried cranberries. 1/2 cup vegan chocolate chips. 1/2 cup almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking soda. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together rolled oats, coconut flakes, dried cranberries, vegan chocolate chips, almond flour, baking soda, and salt. In a separate bowl, whisk together maple syrup, melted coconut oil, and vanilla extract. Pour wet ingredients into the dry ingredients and mix until well combined. Scoop out dough and form into cookies, placing them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until edges are golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious vegan cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Crispy Baked Polenta Chips are a great vegan snack or appetizer that are great for movie nights or parties. They have a tasty seasoning that will make you want more. They are crunchy on the outside and creamy on the inside.

Ingredients: 1 cup polenta cornmeal. 3 cups water. 1 teaspoon salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 2 tablespoons nutritional yeast. 2 tablespoons olive oil.

Instructions: Preheat oven to 400F 200C. In a saucepan, bring water to a boil. Add salt. Gradually whisk in polenta, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring occasionally, until polenta is thick and pulls away from the sides of the pan about 15-20 minutes. Remove from heat and stir in garlic powder, onion powder, black pepper, and nutritional yeast. Spread polenta onto a parchment-lined baking sheet, smoothing it into an even layer about 1/2 inch thick. Refrigerate for 30 minutes to set. Once set, use a sharp knife to cut polenta into chip-sized pieces. Brush the tops of the polenta chips with olive oil. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown. Serve hot with your favorite dip or sauce.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty salad with lots of different tastes and textures.

Ingredients: 1/2 cup chopped lettuce. 1/4 cup diced chicken breast. 1/4 cup diced hard-boiled egg. 2 tbsp crumbled blue cheese. 2 tbsp ranch dressing.

Instructions: Put chopped lettuce at the bottom of the jar first. On top of the lettuce, put diced chicken and a hard-boiled egg. Add blue cheese crumbles on top of the other ingredients. Put ranch dressing on top of the salad. After you shake the jar, it's ready to eat.

Prep Time: 15 minutes

Cook Time: 15 minutes

These chicken wraps taste great and are good for you. Fried chicken that has been marinated and grilled is wrapped up in a soft tortilla with fresh vegetables, feta cheese, and a creamy tzatziki sauce. It's great for a quick dinner or lunch.

Ingredients: 2 boneless, skinless chicken breasts. 1/4 cup Greek yogurt. 1 tablespoon lemon juice. 1 teaspoon olive oil. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. 4 large tortillas. 1 cup lettuce, shredded. 1 cup tomatoes, diced. 1/2 cup red onion, thinly sliced. 1/2 cup cucumber, thinly sliced. 1/4 cup feta cheese, crumbled. Tzatziki sauce for dipping.

Instructions: For the marinade, put Greek yogurt, lemon juice, olive oil, garlic powder, paprika, salt, and pepper in a bowl and mix them together. Make sure the chicken breasts are fully covered when you add them to the marinade. Put them in the fridge for 30 minutes to soak up the sauce. Set the grill or pan on medium-high heat. The chicken breasts should be cooked for about 6 to 7 minutes on each side, or until they are fully cooked. Take the chicken off the heat and let it rest for a few minutes. Then, cut it into thin strips. Spread the tortillas out and give each one an equal amount of sliced chicken, lettuce, tomatoes, red onion, cucumber, and feta cheese. Together, fold the sides of each tortilla in and roll them up tightly to make a wrap. Tzatziki sauce should be served with the chicken wraps so that you can dip them in it. Enjoy your tasty chicken wraps that you made yourself!

Prep Time: 15 minutes

Cook Time: 15 minutes

There are savory sausage patties, sweet caramelized apples, and flavorful spices in this hearty vegan sandwich that is made with gluten-free buns. Great for lunch or dinner to fill you up!

Ingredients: 4 vegan sausage patties. 1 apple, thinly sliced. 4 gluten-free sandwich buns. 1 tbsp olive oil. 1 onion, thinly sliced. 1/2 tsp smoked paprika. 1/4 tsp garlic powder. 1/4 tsp dried thyme. Salt and pepper to taste. Vegan mayo, for spreading. Lettuce leaves, for topping.

Instructions: Heat olive oil in a skillet over medium heat. Add sliced onion and saut until softened, about 3-4 minutes. Add vegan sausage patties to the skillet and cook according to package instructions until browned and heated through. While the sausages are cooking, lightly toast the gluten-free sandwich buns. Once the sausages are cooked, remove them from the skillet and set aside. In the same skillet, add sliced apple and cook until lightly caramelized, about 2-3 minutes per side. Season the apples with smoked paprika, garlic powder, dried thyme, salt, and pepper. To assemble the sandwiches, spread vegan mayo on the bottom half of each toasted bun. Layer with lettuce leaves, cooked sausage patties, caramelized apples, and sliced onions. Top with the other half of the bun and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

The earthy taste of matcha and the sweet taste of mango go well together in this Mango Matcha Smoothie. This is a great way to start the day or a healthy snack.

Ingredients: 1 ripe mango, peeled and diced. 1 teaspoon matcha powder. 1 cup unsweetened almond milk. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 teaspoon vanilla extract. 1 cup ice cubes.

Instructions: Mix everything together in a blender. Mix until it's creamy and smooth. Pour into a glass. If you want, add a slice of fresh mango or a sprinkle of matcha powder to the top. Have a nice, cool Mango Matcha Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Enjoy the flavors of traditional chicken shawarma in a keto-friendly version! This recipe features tender chicken breast marinated in aromatic spices and cooked to perfection. It's a delicious and satisfying meal that's perfect for those following a low-carb or keto diet.

Ingredients: 1 lb chicken breast, thinly sliced. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp ground turmeric. 1/2 tsp ground coriander. 1/4 tsp ground cinnamon. Salt and pepper to taste. 1/4 cup plain Greek yogurt optional, for serving. Lettuce leaves or low-carb wraps optional, for serving.

Instructions: Pepper, salt, cumin, paprika, turmeric, coriander, and cinnamon should all be mixed together in a bowl with olive oil. Put the sliced chicken breast in the bowl and coat it well with the spice mix. Let it sit for at least 30 minutes, or put it in the fridge overnight. Set the pan on medium-high heat. It will take about 5 to 7 minutes per side for the chicken to brown and be fully cooked after you add it. If you want, you can serve the cooked chicken shawarma with plain Greek yogurt, lettuce leaves, or low-carb wraps.

Prep Time: 10 minutes

Cook Time: 15 minutes

These gluten-free Rice Krispie almond butter balls are a delightful treat perfect for satisfying your sweet cravings. They're easy to make, require no baking, and are packed with delicious flavors.

Ingredients: 1 cup almond butter. 1/2 cup honey. 2 cups gluten-free crispy rice cereal. 1/2 cup shredded coconut. 1/2 cup mini chocolate chips.

Instructions: In a large mixing bowl, combine almond butter and honey until well mixed. Fold in crispy rice cereal until evenly coated. Add shredded coconut and mini chocolate chips, mix until well combined. Using your hands, roll mixture into small balls and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to set. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Keto Chipotle Bacon Twists are a great low-carb snack or appetizer. They taste great thanks to the chipotle seasoning and the bacon. They are tasty when paired with a smooth sour cream dip.

Ingredients: 10 slices bacon. 2 tbsp chipotle powder. 1/4 cup sour cream. 1/4 tsp garlic powder. 1/4 tsp onion powder. 1/4 tsp paprika. 1/4 tsp salt. 1/4 tsp black pepper. 1 tbsp chopped fresh chives.

Instructions: Preheat oven to 375F 190C. Cut each bacon slice in half crosswise. In a small bowl, mix chipotle powder, paprika, salt, and black pepper. Coat each bacon half in the chipotle seasoning mixture. Twist each seasoned bacon half and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes until bacon is crispy and browned. While bacon twists are baking, prepare the sour cream dip by mixing sour cream, garlic powder, onion powder, and chopped chives in a bowl. Serve the bacon twists hot with the sour cream dip on the side.

Prep Time: 10 minutes

Cook Time: 20 minutes