The Frikist

A tasty and healthy cauliflower stir fry with quinoa that is full of bright vegetables and Asian-style flavors. A healthy dish that you can make quickly.

Ingredients: 1 cup quinoa, rinsed. 2 cups cauliflower florets. 1 red bell pepper, sliced. 1 carrot, julienned. 3 tablespoons soy sauce. 2 tablespoons sesame oil. 1 tablespoon rice vinegar. 1 tablespoon ginger, minced. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Green onions and sesame seeds for garnish.

Instructions: Cook quinoa according to package instructions. In a large pan, heat olive oil over medium heat. Add ginger and garlic, saut until fragrant. Add cauliflower, bell pepper, and carrot. Stir-fry for 5-7 minutes until vegetables are tender-crisp. In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar. Pour the sauce over the vegetables and toss to coat evenly. Add cooked quinoa to the pan and mix well. Cook for an additional 2-3 minutes. Season with salt and pepper to taste. Garnish with green onions and sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

With a creamy feta cheese topping, this tasty and healthy skillet dish combines the earthy taste of collard greens with the fragrant tastes of garlic and ginger. It's an easy and quick way to make a healthy and tasty breakfast or brunch.

Ingredients: 2 cloves of garlic, minced. 1 tablespoon fresh ginger, minced. 2 cups collard greens, chopped. 4 large eggs. 1/4 cup crumbled feta cheese. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the minced garlic and ginger. Saut for one to two minutes, until the smell is nice. If you want to make the collard greens wilt faster, add them now and stir them in. In the collard greens mixture, make 4 small wells. Put an egg into each well. Place a lid on top of the pan and cook for three to four minutes, or until the egg whites are set but the yolks are still creamy. If you want firmer yolks, cook them longer. Add pepper and salt to taste. Put crumbled feta cheese on top of the skillet and cover it for one more minute to let it melt a bit. Serve hot, right out of the pan. Have fun with your Egg Skillet with Feta and Garlic Ginger Collard!

Prep Time: 10 minutes

Cook Time: 10 minutes

This Japanese-inspired dish combines tender braised cabbage with savory pork belly slices, infused with the flavors of garlic, ginger, and a touch of heat from chili flakes. The addition of gluten-free soy sauce and ponzu sauce ensures it's suitable for those with gluten sensitivities.

Ingredients: 500g pork belly, sliced thinly. 1 small cabbage, shredded. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 1/4 cup gluten-free soy sauce. 1/4 cup sake. 2 tablespoons mirin. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 2 tablespoons chili flakes. 2 tablespoons ponzu sauce.

Instructions: In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, saut until fragrant. Add sliced pork belly, cook until browned. Stir in gluten-free soy sauce, sake, mirin, and rice vinegar. Let it simmer for 5 minutes. Add shredded cabbage to the skillet, mix well with the pork and sauce. Cover and let it cook for 10-15 minutes, stirring occasionally until cabbage is tender. Drizzle with chili flakes and ponzu sauce, toss to combine. Serve hot, garnished with chopped green onions if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

A bright and refreshing couscous salad with crumbled feta cheese, briny Kalamata olives, soft broccolini, and a lemon dressing that makes everything taste great. This dish, which is based on Mediterranean food, is great for a light but filling meal.

Ingredients: 1 cup couscous. 2 cups water. 1 bunch broccolini, trimmed and cut into bite-sized pieces. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Bring 2 cups of water to a boil in a medium saucepan. Add the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes, then fluff with a fork. While the couscous is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the broccolini and saut for about 5 minutes or until it's tender and slightly charred. Season with salt and pepper. In a large bowl, combine the cooked couscous, sauted broccolini, Kalamata olives, crumbled feta cheese, and fresh parsley. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice. Drizzle this dressing over the salad and toss to combine. Season the salad with additional salt and pepper to taste. Serve the Couscous Broccolini Salad with Olives and Feta chilled or at room temperature.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the ideal mix of hot chocolate and coffee, with a delightful kick of Irish cream liqueur. When it's cold outside, this boozy mocha hot chocolate is a nice drink for adults.

Ingredients: 1 cup of hot brewed coffee. 1/2 cup of milk. 1/4 cup of semi-sweet chocolate chips. 2 tablespoons of cocoa powder. 2 tablespoons of sugar. 1/4 cup of Irish cream liqueur. Whipped cream for garnish. Chocolate shavings for garnish. Cocoa powder for garnish.

Instructions: In a saucepan, combine hot brewed coffee and milk over medium heat. Add semi-sweet chocolate chips, cocoa powder, and sugar. Stir until everything is melted and well combined. Remove from heat and stir in the Irish cream liqueur. Pour the boozy mocha hot chocolate into mugs. Top with whipped cream, chocolate shavings, and a dusting of cocoa powder. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

The coconut and cashews in these gluten-free and Paleo-friendly cookies make them taste great. They are crispy on the outside and moist on the inside, making them a great treat for people on special diets.

Ingredients: 1 cup coconut flour. 1/2 cup shredded coconut. 1/2 cup cashews, finely chopped. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking soda. Pinch of salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the coconut flour, chopped cashews, shredded coconut, baking soda, and a pinch of salt in a large bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract in a different bowl. Mix the dry and wet ingredients together until a dough forms. Take small chunks of dough and use your hands to shape them into cookies. Then, put the cookies on the baking sheet that has been prepared. Press down gently on each cookie with a fork to make a cross pattern. Take the cookies out of the oven and heat it up. Bake them for 10 to 12 minutes, or until the edges turn 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. Your chocolate chip coconut cashew cookies are ready to eat once they have cooled down.

Prep Time: 15 minutes

Cook Time: 10-12

This easy recipe will give you homemade Chinese egg noodles that taste just like the real thing. You can easily make these tasty noodles to go with your favorite Chinese dishes, even if you don't have a pasta maker.

Ingredients: 2 cups all-purpose flour. 2 large eggs. 1/2 teaspoon salt. Water, as needed.

Instructions: In a large mixing bowl, combine flour and salt. Create a well in the center of the flour mixture and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form. If the dough is too dry, add water, a little at a time, until the dough comes together. Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes. After resting, divide the dough into smaller portions. Roll out each portion into a thin sheet, about 1/16 inch thick. Cut the dough into thin strips to form noodles. If using a pasta maker, pass the dough through the machine according to manufacturer's instructions until desired thickness is achieved. If not using a pasta maker, cut the dough into thin strips using a sharp knife. Bring a large pot of salted water to a boil. Carefully add the noodles to the boiling water and cook for 2-3 minutes, or until they float to the surface and are cooked through. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Toss the noodles with a little oil to prevent sticking. Serve the homemade Chinese egg noodles with your favorite sauce or stir-fry.

Prep Time: 45 minutes

Cook Time: 5 minutes

Add a dash of sass to your BBQ experience with these mouthwatering ribs. The dry rub and saucy glaze create a flavor explosion that will leave you craving more. Perfect for those who love a bit of attitude with their ribs!

Ingredients: 3 lbs pork ribs. 1 cup BBQ sauce. 2 tbsp brown sugar. 1 tbsp paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub. Rub the dry rub generously over the pork ribs, covering all sides. Place the ribs on the preheated grill and cook for 20 minutes, turning occasionally to ensure even cooking. Brush the BBQ sauce over the ribs and continue cooking for an additional 10-15 minutes, basting with sauce occasionally until the ribs are cooked through and have a nice caramelized coating. Remove from the grill and let the ribs rest for a few minutes before serving. Serve with extra BBQ sauce on the side and enjoy the sassiness!

Prep Time: 15 minutes

Cook Time: 35 minutes

The crispy coating, salty parmesan, and fragrant rosemary in Parmesan Rosemary Pork Cutlets make them a delicious treat. This recipe makes pork cutlets that are tender and full of flavor. They are great for a hearty meal.

Ingredients: 4 pork cutlets. 1 cup parmesan cheese, grated. 2 tablespoons fresh rosemary, finely chopped. 1 cup breadcrumbs. 2 eggs, beaten. 1/2 cup all-purpose flour. Salt and pepper to taste. 4 tablespoons olive oil. 1 lemon cut into wedges for serving.

Instructions: Preheat the oven to 375F 190C. In a shallow dish, mix together parmesan cheese and fresh rosemary. In another dish, place breadcrumbs. Season pork cutlets with salt and pepper. Dredge each cutlet in flour, then dip into the beaten eggs, and coat with the parmesan and rosemary mixture, pressing to adhere. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork cutlets for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes or until the internal temperature reaches 145F 63C and the coating is crispy. Remove from the oven and let the Parmesan Rosemary Pork Cutlets rest for a few minutes before serving. Serve with lemon wedges for a burst of citrusy flavor. Enjoy these delicious and flavorful pork cutlets!

Prep Time: 15 minutes

Cook Time: 20 minutes

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