The Frikist

This low-carb, gluten-free cauliflower fried rice is a healthier take on regular fried rice. It's great for a quick and easy dinner during the week. This dish is full of vegetables and tastes great.

Ingredients: 1 small head of cauliflower, grated. 2 tablespoons vegetable oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 carrot, diced. 1/2 cup frozen peas. 2 eggs, beaten. 3 tablespoons soy sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Green onions, for garnish.

Instructions: To make cauliflower rice, grate the cauliflower with a box grater or a food processor. Put vegetable oil in a big pan or wok and heat it over medium-high heat. Add the minced garlic and chopped onion and saut until the onions are fragrant and clear. Add the diced carrot and cook for two to three minutes, until the carrot gets a little soft. Move the vegetables to one side of the pan and add the beaten eggs to the other. Make sure the eggs are fully cooked. Scramble the eggs and add them to the vegetables. Then, add the grated cauliflower and frozen peas. Stir every now and then for 5 to 7 minutes. Put soy sauce and sesame oil on top of the cauliflower rice. Well mix to spread the flavors out evenly. Add pepper and salt to taste. Keep cooking for another two to three minutes, or until everything is hot all the way through. Add some sliced green onions as a garnish. Your cauliflower fried rice is ready! Serve it hot and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

These creamy lime popsicles are great for hot summer days because they are sweet and sour at the same time.

Ingredients: 1 can sweetened condensed milk. 1 cup freshly squeezed lime juice.

Instructions: In a mixing bowl, combine sweetened condensed milk and lime juice. Whisk until well combined and smooth. Pour the mixture into popsicle molds. Insert sticks into molds. Freeze for at least 4 hours or until completely firm. Once frozen, run the molds under warm water for a few seconds to release the popsicles. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

This Raspberry Orange Pomegranate Smoothie is a tasty, healthy drink that's great for breakfast or a snack in the middle of the day. It tastes great with sweet raspberries, sour oranges, and the unique flavor of pomegranate seeds. A little honey can be added to make it sweeter or less sweet as you like. The Greek yogurt adds creaminess and protein to keep you full.

Ingredients: 1 cup frozen raspberries. 1 fresh orange, peeled and segmented. 1/2 cup pomegranate seeds. 1/2 cup Greek yogurt. 1/2 cup orange juice. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Blend the fresh orange segments, pomegranate seeds, Greek yogurt, and orange juice that have been frozen. You can make the smoothie sweeter by adding a tablespoon of honey to the blender. You can add ice cubes to the smoothie if you want to make it colder and thicker. Mix everything together until it's smooth and creamy. This usually takes one to two minutes. Put the smoothie in a glass and top it with extra pomegranate seeds or an orange slice, if you like. Have fun drinking your tasty Raspberry Orange Pomegranate Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

These delightful Circus Animal Cookies are a nostalgic treat, perfect for kids and adults alike. The buttery, almond-scented cookies are adorned with colorful sprinkles, capturing the whimsy of the circus.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon almond extract. Sprinkles or colored sugar, for decorating.

Instructions: Mix the flour, baking powder, and salt together in a bowl with a whisk. The butter and sugar should be mixed together in a different bowl until they are light and fluffy. Add the egg, vanilla extract, and almond extract and beat until everything is well mixed. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Make a disk shape out of each of the two pieces of dough. Cover with plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. On a floured surface, roll out one piece of dough to about 1/4-inch thickness. Animal-shaped cookie cutters can be used to make cookies. Place the cookies on baking sheets that have been prepared. Add sprinkles or colored sugar to the cookies and gently press them into the dough to make them look nice. For 8 to 10 minutes, or until the edges are just beginning to turn golden. After baking, let the cookies cool for a few minutes on the baking sheets. Then, move them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

This grilled aubergine and paprika salad from the Airfryer is a tasty and healthy choice for a light meal or a sandwich. The grilled vegetables are mixed with red onion, garlic, oregano, paprika powder, and feta cheese, creating a delicious mix of flavors.

Ingredients: 2 aubergines, in plakken gesneden. 2 rode paprika's, in repen gesneden. 2 eetlepels olijfolie. Zout en peper naar smaak. 1 rode ui, fijngehakt. 2 teentjes knoflook, fijngehakt. 1 theelepel gedroogde oregano. 1/2 theelepel paprikapoeder. 1/4 kopje feta kaas, verkruimeld. 2 eetlepels verse peterselie, gehakt. 1 eetlepel citroensap.

Instructions: Besprenkel de plakken aubergine en repen paprika met olijfolie en breng op smaak met zout en peper. Meng goed om te coaten. Plaats de aubergine en paprika in de Airfryer mand in een enkele laag. Bak op 180 graden Celsius gedurende 15-20 minuten, of tot ze goudbruin en knapperig zijn. Haal de geroosterde groenten uit de Airfryer en laat ze afkoelen. In een grote kom, combineer de geroosterde aubergine, paprika, fijngehakte rode ui, fijngehakte knoflook, gedroogde oregano en paprikapoeder. Besprenkel met citroensap en meng goed. Strooi de verkruimelde feta kaas over de salade en garneer met verse peterselie. Serveer de geroosterde aubergine en paprika salade direct als bijgerecht of als hoofdgerecht met wat vers brood. Geniet van je heerlijke salade!

Prep Time: 15 minutes

Cook Time: 20 minutes

This gluten-free apple pear tart with cranberries is a delightful fall dessert. The combination of sweet apples, juicy pears, and tart cranberries, all wrapped in a flaky crust, makes for a delicious treat that everyone will enjoy.

Ingredients: 2 gluten-free pie crusts. 3 medium apples, thinly sliced. 3 medium pears, thinly sliced. 1/2 cup dried cranberries. 1/4 cup maple syrup. 1 tsp cinnamon. 1/4 tsp nutmeg. 1 tbsp cornstarch.

Instructions: Preheat oven to 375F 190C. In a bowl, combine sliced apples, pears, dried cranberries, maple syrup, cinnamon, nutmeg, and cornstarch. Mix well. Line a tart pan with one gluten-free pie crust. Pour the fruit mixture into the prepared tart pan. Cover the fruit with the second gluten-free pie crust, crimping the edges to seal. Make a few small slits on the top crust for steam to escape. Bake for 35-40 minutes, or until the crust is golden brown and the fruit is tender. Allow the tart to cool before slicing and serving.

Prep Time: 20 minutes

Cook Time: 40 minutes

An old favorite, these vegan peanut butter cookies are made without any animal products. They taste like peanut butter and are soft and chewy.

Ingredients: 1 cup creamy peanut butter. 1 cup organic cane sugar. 2 tablespoons almond milk. 1 teaspoon vanilla extract. 1 1/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put peanut butter, sugar, almond milk, and vanilla extract in a large bowl. Mix everything together well. Add the salt, baking powder, baking soda, and flour all at once. Mix until you get a thick dough. Take dough balls about the size of a tablespoon and roll them into balls. Put them on the baking sheet that has been prepared, leaving about 2 inches between each one. To make a crisscross pattern, gently press down on each cookie ball with a fork. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10 minutes

A filling and healthy bean mix soup that's pressure-cooked to perfection. This soup, full of different beans and vegetables, is a tasty and satisfying option for a simple and quick supper.

Ingredients: 1 cup mixed beans kidney beans, black beans, navy beans, etc.. 1 onion, finely chopped. 2 carrots, diced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 6 cups vegetable broth. 1 teaspoon cumin powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse the mixed beans and set aside. Turn on the pressure cooker and select the saut function. Heat olive oil and saut onions, carrots, and celery until softened. Add minced garlic, cumin powder, and smoked paprika. Stir for 1-2 minutes. Pour in the mixed beans, diced tomatoes, and vegetable broth. Season with salt and pepper. Close the pressure cooker lid and set it to high pressure for 20 minutes. Once done, allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Adjust seasoning if necessary and serve hot. Garnish with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Tender chunks of beef are slow-cooked in a savory-sweet teriyaki sauce until perfectly tender, making for a delicious and satisfying meal.

Ingredients: 1 1/2 lbs beef stew meat, cut into 1-inch cubes. 1/2 cup soy sauce. 1/4 cup brown sugar. 1/4 cup rice vinegar. 3 cloves garlic, minced. 1 tsp ground ginger. 1/4 tsp black pepper. 2 tbsp cornstarch. 2 tbsp water. Green onions, thinly sliced for garnish.

Instructions: Put the beef, soy sauce, brown sugar, rice vinegar, garlic, ginger, and black pepper in a slow cooker. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Mix it into the slow cooker. Put the lid on top and cook on high for another 30 minutes, or until the sauce gets thicker. Put it on top of rice and add sliced green onions on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

Because Parmesan cheese and bread crumbs are added, these baked mashed potatoes are creamy, cheesy, and crispy on top. They taste great with any main dish and make a great side dish.

Ingredients: 6 potatoes, peeled and cubed. 1/2 cup grated Parmesan cheese. 1/4 cup bread crumbs. 1/4 cup milk. 2 tablespoons butter. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. In a pot of salted water, boil the cubed potatoes for about 15 minutes, or until they are soft. Let it drain well. Use a potato masher or fork to mash the potatoes in a large bowl until they are smooth. Add the bread crumbs, milk, and butter, and mix them in until everything is well mixed. Add salt and pepper to taste, then mix it all together again. Put the mashed potatoes into a baking dish and spread them out evenly. If you want, you can top it with more Parmesan cheese and bread crumbs. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown and crunchy. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

This vegan noodle salad is light and tasty, and it's great for lunch or dinner. This dish is sure to please because it has crunchy vegetables, rice noodles, and a savory-sweet dressing.

Ingredients: 200g rice noodles. 1 cup shredded cabbage. 1 carrot, julienned. 1 bell pepper, thinly sliced. 1/2 cucumber, thinly sliced. 3 green onions, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. 2 tablespoons sesame seeds.

Instructions: Cook rice noodles according to package instructions, then rinse under cold water and set aside. In a large bowl, combine shredded cabbage, julienned carrot, sliced bell pepper, sliced cucumber, sliced green onions, and chopped cilantro. Add cooked and cooled rice noodles to the bowl and toss to combine. In a small bowl, whisk together the dressing ingredients: - 3 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon maple syrup - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 clove garlic, minced Pour the dressing over the salad and toss until everything is well coated. Garnish with chopped peanuts and sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Vegan Roasted Butternut Squash & Sweet Potato Soup is a comforting and nutritious dish perfect for chilly days. The sweetness of butternut squash and sweet potatoes pairs beautifully with aromatic spices, creating a flavorful and creamy soup that will warm you up from the inside out.

Ingredients: 1 medium butternut squash, peeled and cubed. 2 medium sweet potatoes, peeled and cubed. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat the oven to 400F 200C. Place the cubed butternut squash and sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, cumin, and smoked paprika. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and saut until softened. Add roasted butternut squash and sweet potatoes to the pot. Stir in vegetable broth and coconut milk. Bring the soup to a simmer and let it cook for 10-15 minutes to allow flavors to meld. Using an immersion blender or regular blender, puree the soup until smooth and creamy. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

A classic French quiche recipe with a flavorful twist of chicken, spinach, and Gruyere cheese, all nestled in a buttery pie crust.

Ingredients: 1 store-bought pie crust. 2 cups cooked chicken, shredded or diced. 1 cup shredded Gruyere cheese. 1/2 cup chopped spinach. 4 large eggs. 1 cup heavy cream. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon nutmeg.

Instructions: Warm the oven up to 190C 375F. Put the pie crust in a tart pan and cut off any extra dough. Put the cooked chicken, Gruyere cheese, and chopped spinach in a bowl and mix them together. Put the chicken mixture on top of the pie crust in a thin layer. Add the eggs, heavy cream, salt, pepper, and nutmeg to a different bowl and mix them together using a whisk. Cover the chicken filling with the egg mix. Heat the oven to 350F. Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set. Let the tart cool a bit before cutting it into pieces and serving it.

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in the creamy decadence of this vegan chocolate pudding paired with fluffy homemade marshmallow fluff. It's the perfect combination of rich chocolatey goodness and airy sweetness.

Ingredients: 1 cup almond milk. 1/4 cup cornstarch. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt. 1/2 cup aquafaba liquid from canned chickpeas. 1/2 cup granulated sugar. 1/2 teaspoon cream of tartar. 1/2 teaspoon vanilla extract.

Instructions: Mix the cocoa powder, maple syrup, vanilla extract, salt, and almond milk in a saucepan over medium-low heat. Stir the mixture often for about 5 minutes, or until it becomes smooth and thick. Put the pudding in dishes to serve, then put them in the fridge for at least 30 minutes to set. Make the marshmallow fluff topping at the same time. On high speed, beat aquafaba and cream of tartar in a large bowl for about 5 to 7 minutes, or until stiff peaks form. Gradually add the sugar and vanilla extract while beating the mixture for another two to three minutes, or until it is well mixed and shiny. Put a big dollop of homemade marshmallow fluff on top of each serving once the pudding is set. Before you serve, use a kitchen torch to lightly toast the marshmallow fluff for extra style.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Waldorf Salad without mayo is a tasty and easy-to-take-with-you option for a meal. It has a lot of protein from the diced chicken breast, sweetness from the diced apple, crunch from the celery, and crunch from the chopped walnuts. Lemon juice and olive oil are used to make the dressing, which has a light and refreshing taste. This salad is a complete and healthy meal that can be eaten by itself or wrapped in low-carb tortillas or lettuce leaves.

Ingredients: 2 cups diced cooked chicken breast. 1 cup diced apple. 1/2 cup diced celery. 1/4 cup chopped walnuts. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. Optional: lettuce leaves or low-carb tortillas for serving.

Instructions: In a large bowl, combine the diced chicken breast, diced apple, diced celery, and chopped walnuts. In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper to taste. Pour the dressing over the chicken mixture and toss until everything is well coated. Divide the salad into meal prep containers or serving bowls. If desired, serve the salad over lettuce leaves or wrap it in low-carb tortillas for a convenient meal-to-go. Store any leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes

Cook Time: 0 minutes

Delicious bite-sized pieces of pork tenderloin wrapped in crispy bacon and glazed with sugar-free teriyaki sauce. These keto-friendly pork bites are packed with flavor and perfect for snacking or serving as an appetizer at your next gathering.

Ingredients: 1 lb pork tenderloin, cut into bite-sized pieces. 1/4 cup sugar-free teriyaki sauce. 1 tbsp olive oil. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste. 8 slices bacon, cut in half. Toothpicks.

Instructions: Preheat oven to 400F 204C. In a bowl, combine pork pieces with teriyaki sauce, olive oil, garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Wrap each pork piece with half a slice of bacon and secure with a toothpick. Place the bacon-wrapped pork bites on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the pork is cooked through. Remove from the oven and let cool slightly before serving. Enjoy these delicious keto-friendly bacon-wrapped teriyaki pork bites as a flavorful appetizer or main dish!

Prep Time: 15 minutes

Cook Time: 25 minutes

The charming appearance of donuts combined with the sophistication of macarons makes these adorable donut macaroons from Keller's Sweets a delightful treat. Their adorable appearance and mouthwatering taste will make your friends and family swoon. They're ideal for special occasions.

Ingredients: 2 cups almond flour. 2 cups powdered sugar. 4 large egg whites, room temperature. 1/2 cup granulated sugar. 1 tsp vanilla extract. 1/2 tsp salt. Red and brown food coloring for decoration. 1/4 cup unsalted butter, softened. 1 cup powdered sugar for filling. 2 tbsp milk for filling. Sprinkles for decoration.

Instructions: In a food processor, combine almond flour and powdered sugar. Process until well combined and fine in texture. In a mixing bowl, beat egg whites until they start to foam. Gradually add granulated sugar, vanilla extract, and salt. Continue beating until stiff peaks form. Fold the almond flour mixture into the egg whites in three parts. Be gentle and careful not to deflate the mixture. The final batter should be smooth and glossy. Divide the batter into two portions. Add red food coloring to one portion and brown food coloring to the other. Mix until the desired colors are achieved. Fill each colored batter into separate piping bags fitted with round tips. Pipe donut-shaped macarons onto a baking sheet lined with parchment paper. Leave space between each macaron as they will spread slightly. Tap the baking sheet on the counter to release any air bubbles. Let the macarons rest for 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they are set and have smooth, shiny tops. Remove from the oven and let them cool completely. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and milk, mixing until a smooth filling is achieved. Pair the macarons by matching similar sizes and shapes. Pipe a small amount of the filling onto one macaron and sandwich it with another. Repeat for all macarons. Decorate the top of each macaron with colorful sprinkles to resemble donuts. Allow the filled macarons to set in the refrigerator for at least 24 hours to mature their flavor. Serve and enjoy these adorable donut macarons from Keller's Sweets!

Prep Time: 60 minutes

Cook Time: 18 minutes