The Tummy Project

These vegan chocolate mint coconut donuts are a tasty treat that combines the rich tastes of chocolate and the cool tastes of mint. The coconut on top gives them extra texture and flavor. Great for satisfying your sweet tooth!

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup coconut sugar. 1/4 teaspoon baking soda. 1/4 cup coconut milk. 1 tablespoon coconut oil, melted. 1 teaspoon vanilla extract. 1/4 teaspoon peppermint extract. 1/4 cup vegan chocolate chips. 1/4 cup shredded coconut for topping.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, and baking soda. Add coconut milk, melted coconut oil, vanilla extract, and peppermint extract. Mix until well combined. Fold in vegan chocolate chips. Grease a donut pan and spoon the batter into each cavity, filling about 3/4 full. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, melt additional chocolate chips and drizzle over the donuts. Sprinkle shredded coconut over the chocolate drizzle. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Red Hot Fudge recipe combines the spicy kick of cinnamon candies with the creamy richness of chocolate fudge. It's a delightful treat with a fiery twist!

Ingredients: 2 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 cup Red Hot Cinnamon Candies. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Use parchment paper to line an 8x8-inch square baking pan, leaving extra on two sides to make it easy to take off. Over low heat, melt the butter, chocolate chips, and sweetened condensed milk in a medium saucepan. Keep stirring until the mixture is smooth and well mixed. Since the candies are already melted, add them to the saucepan and keep stirring until they are all mixed in. Take the pan off the heat and add the vanilla extract and a pinch of salt. Put the mix into the baking pan that has been prepared and spread it out evenly. Set the fudge in the fridge for at least two hours, or until it is firm. Use the extra pieces of parchment paper to lift the fudge out of the pan after it has set. Serve the fudge by cutting it into squares. Have fun!

Prep Time: 15 minutes

Cook Time: 5 minutes

If you have to follow a certain diet, these gluten-free, paleo, and vegan chocolate candies are a great treat. Adding cacao nibs gives it a satisfying crunch and a hint of chocolate flavor.

Ingredients: 1/2 cup coconut oil. 1/2 cup unsweetened cocoa powder. 1/4 cup maple syrup. 1/4 cup almond butter. 1/4 cup cacao nibs. 1/2 tsp vanilla extract.

Instructions: Melt the coconut oil in a microwave-safe bowl for about 30 seconds or until it becomes liquid. Stir in the unsweetened cocoa powder, maple syrup, almond butter, and vanilla extract until well combined. Fold in the cacao nibs to the mixture. Pour the mixture into silicone candy molds or mini muffin cups. Place in the freezer for 30 minutes or until the candies are firm. Remove from the molds or muffin cups and enjoy your homemade chocolate candies!

Prep Time: 10 minutes

Cook Time: 30 minutes

These Cheese Bowl Wraps are a unique and tasty way to enjoy a classic chicken salad. The edible cheese bowls add a delightful crunch to every bite, making it a fun and satisfying meal.

Ingredients: 4 edible cheese bowls. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup sliced black olives. 1/2 cup diced red onion. 1 cup cooked chicken strips. 1/2 cup ranch dressing. 1/4 cup grated cheddar cheese. Salt and pepper to taste.

Instructions: Shred the lettuce and put it in a large bowl. Then, dice the tomatoes, black olives, and red onion. Put the cooked chicken strips in the bowl and mix everything together. Pour the ranch dressing over the mix and toss it around until it's well covered. Add pepper and salt to taste. Fill up each edible cheese bowl with the salad mixture that you just made, making sure that it's spread out evenly. Place cheddar cheese crumbs on top of each cheese bowl. Serve your tasty Cheese Bowl Wraps right away and enjoy them!

Prep Time: 15 minutes

Cook Time: 0 minutes

You can satisfy your sweet tooth with these tasty vegan chocolate chip cookies that don't contain any animal products.

Ingredients: 2 cups flour. 1/2 cup vegan butter, softened. 3/4 cup brown sugar. 1/4 cup white sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Mix the vegan butter, brown sugar, and white sugar together in a bowl until everything is well mixed. Mix well after adding the applesauce and vanilla extract. Add the flour, baking soda, and salt to a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. The vegan chocolate chips should be carefully mixed in. Put dough on a baking sheet that has been lined with parchment paper, leaving space between each cookie. When the edges are golden brown, it's done baking. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

This easy and tasty barbecue recipe for grilled maple mustard salmon combines sweet and savory tastes. For a little sweetness, the maple syrup is there. The Dijon mustard and soy sauce give it depth and umami. Great for a quick and tasty meal outside!

Ingredients: 4 salmon fillets. 1/4 cup maple syrup. 2 tablespoons Dijon mustard. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste. Lemon wedges for serving.

Instructions: In a bowl, mix maple syrup, Dijon mustard, soy sauce, garlic, and ginger to create the marinade. Place salmon fillets in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes. Preheat the grill to medium-high heat. Remove salmon from the marinade and season with salt and pepper. Grill salmon for 4-5 minutes per side, or until it flakes easily with a fork. Serve with lemon wedges and enjoy!

Prep Time: 35 minutes

Cook Time: 10 minutes

Enjoy the irresistible mix of chocolatey brownies, gooey marshmallows, and crunchy Rice Krispies, which makes you think of the classic S'mores treat.

Ingredients: 1 box brownie mix. 1 1/2 cups crushed graham crackers. 3 cups mini marshmallows. 4 cups Rice Krispies cereal. 1/2 cup chocolate chips. 1/4 cup butter, melted.

Instructions: Preheat oven to 350F 175C. Prepare brownie mix according to package instructions. Spread the brownie batter evenly into a greased 9x13-inch baking dish. Sprinkle crushed graham crackers over the brownie batter. Top with mini marshmallows, spreading them evenly. In a large bowl, mix together Rice Krispies cereal, chocolate chips, and melted butter. Sprinkle the Rice Krispies mixture evenly over the marshmallows. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the marshmallows are golden brown. Allow to cool completely before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

A quick and flavorful stir-fried chicken dish with a tangy twist from ketchup. Perfect for busy weeknights.

Ingredients: 400g chicken breast, thinly sliced. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 1/4 cup ketchup. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon sesame oil. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: Put ketchup, soy sauce, honey, and sesame oil in a bowl and mix them together. Put away. Put the vegetable oil in a big skillet and heat it over medium-high heat. Cut up some garlic and onion and add them. Fry until it smells good. Put chicken slices in the pan. Cook until the meat is no longer pink. Put in slices of bell pepper. Stir-fry the vegetables until they are crisp and soft. Mix the ketchup and water together. Toss the chicken and vegetables to cover them all. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

Tender beef combined with a variety of beans and vegetables creates a hearty and flavorful soup. Ideal for a cozy dinner on a cold day.

Ingredients: 1 lb beef stew meat, cubed. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 2 cloves garlic, minced. 1 can 15 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 6 cups beef broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large pot, brown the beef stew meat over medium-high heat. Add the diced onion, sliced carrots, chopped celery, and minced garlic. Saut until the vegetables are tender. Pour in the diced tomatoes, kidney beans, black beans, and beef broth. Stir well. Season the soup with dried thyme, dried oregano, salt, and pepper. Bring to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for at least 30 minutes to allow flavors to meld. Adjust seasoning if necessary before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

This Baked Russian Chicken with Only Four Ingredients is a quick and easy meal that tastes great. Russian dressing, apricot preserves, and onion soup mix are mixed together to make a sweet and sour glaze that goes well with the tender chicken breasts. Everyone loves it, no matter the event!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Russian dressing. 1 cup apricot preserves. 1 packet onion soup mix.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together Russian dressing, apricot preserves, and onion soup mix. Place chicken breasts in a baking dish. Pour the dressing mixture over the chicken, ensuring each breast is coated. Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 25 minutes

These gluten-free breadcrumb crusted spiced chicken tenders are crispy, flavorful, and perfect for a quick and delicious meal.

Ingredients: 1 lb chicken tenders. 1 cup gluten-free breadcrumbs. 1 tsp paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp salt. 1/2 tsp black pepper. 2 eggs, beaten. Cooking spray.

Instructions: Preheat oven to 400F 200C. In a shallow dish, mix together gluten-free breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken tender into beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere. Place breaded chicken tenders on a baking sheet lined with parchment paper and sprayed with cooking spray. Spray the tops of the chicken tenders lightly with cooking spray. Bake in the preheated oven for 15-20 minutes or until chicken is cooked through and the coating is golden brown and crispy. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

This delightful pasta dish is perfect for a cozy Valentine's Day dinner for two. The combination of fresh cherry tomatoes, black olives, and basil creates a burst of flavor that's both romantic and delicious. Enjoy this simple yet elegant recipe with your loved one for a memorable evening together.

Ingredients: 200g spaghetti pasta. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 cup cherry tomatoes, halved. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water. In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add cherry tomatoes and black olives to the skillet. Cook for 3-4 minutes until tomatoes soften slightly. Add cooked spaghetti to the skillet along with reserved pasta water. Toss everything together until well combined. Season with salt and pepper to taste. Stir in chopped basil leaves. Serve hot, topped with grated Parmesan cheese. Enjoy your romantic pasta dinner with your special someone!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Easy Taco Salad is the perfect dish for your Memorial Day or 4th of July celebration. It's a super easy recipe that's full of flavor and sure to be a crowd-pleaser!

Ingredients: 1 lb ground beef. 1 packet taco seasoning. 1 cup salsa. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/2 cup diced onions. 1/2 cup sliced black olives. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. Tortilla chips for serving.

Instructions: Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Get rid of extra fat. Along with the salsa, add taco seasoning to the cooked beef. After you stir, let it cook for 5 minutes. Put shredded lettuce, diced tomatoes, diced onions, shredded cheddar cheese, and sliced black olives in a large salad bowl. Add the seasoned beef to the bowl with the salad ingredients. Spread sour cream on top and sprinkle chopped cilantro on top. For a tasty crunch, serve with tortilla chips. Have fun with your Easy Taco Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty fall treat is these gluten-free pumpkin cranberry oatmeal white chocolate chip cookies. They are great for any event because they are full of warm spices, pumpkin flavor, tart cranberries, and sweet white chocolate chips.

Ingredients: 1 cup pumpkin puree. 1/2 cup brown sugar. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 1/2 cups gluten-free rolled oats. 1 cup almond flour. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dried cranberries. 1/2 cup white chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put pumpkin puree, brown sugar, melted coconut oil, and vanilla extract in a large bowl. Mix everything together well. Cinnamon, ginger, cloves, baking soda, salt, and gluten-free rolled oats should all be mixed together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. The white chocolate chips and dried cranberries should be carefully mixed in. Drop dough from a spoon or cookie scoop onto the baking sheet that has been prepared. Leave about 2 inches between each cookie. Put the cookies in the oven for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Take it out of the oven and let it cool for a few minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 15 minutes

The fresh and colorful ingredients in this Avocado Strawberry Spinach Salad go so well together. The crunchy almonds, juicy strawberries, and creamy avocado make for a great mix of tastes and textures. It's dressed with a sour balsamic vinaigrette that makes it all go together.

Ingredients: 2 cups fresh spinach leaves. 1 ripe avocado, sliced. 1 cup fresh strawberries, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup toasted sliced almonds. 2 tablespoons crumbled feta cheese. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Make sure the spinach leaves are clean and dry. Put the spinach, avocado slices, strawberry slices, and red onion slices that are very thin in a large salad bowl. Add feta cheese crumbles and sliced almonds that have been toasted to the salad. Add the balsamic vinaigrette dressing on top. Toss the salad gently to coat all the ingredients with the dressing and mix them together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Vietnamese Fresh Spring Rolls are a tasty and healthy snack or light meal. They are made with rice paper wrappers that are filled with shrimp, herbs, fresh vegetables, and vermicelli noodles. They come with a tasty sauce for dipping.

Ingredients: 8 rice paper wrappers. 16 large cooked shrimp, peeled and deveined. 2 cups lettuce leaves. 1 cup fresh bean sprouts. 1 cup cooked rice vermicelli noodles. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup chopped peanuts. 1/4 cup hoisin sauce. 1/4 cup peanut sauce. 1/4 cup water. 1 lime, cut into wedges.

Instructions: Put warm water in a big bowl. For a short time, dip one rice paper wrapper into the water to make it soft and bendable. When the wrapper is soft, lay it flat on a clean surface. To make a roll, put two shrimp halves in the middle, cut side up. Put some lettuce, bean sprouts, and vermicelli noodles on top of the shrimp. Add chopped peanuts, mint, and cilantro on top. Fold the sides of the wrapper over the filling, and then start rolling it up tight from the bottom up. Do it again with the rest of the filling and wrappers. Put hoisin sauce, peanut sauce, and water in a small bowl. Mix them together to make a dipping sauce. Drop the spring rolls on a plate and serve them with the sauce and lime wedges. You should enjoy your Vietnamese fresh spring rolls.

Prep Time: 30 minutes

Cook Time: 0 minutes

A convenient and delicious freezer bag chicken and broccoli stir-fry that you can prepare ahead of time for quick and easy weeknight dinners.

Ingredients: 2 boneless, skinless chicken breasts, sliced into thin strips. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1/2 cup sliced carrots. 1/2 cup sliced mushrooms. 2 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 teaspoon grated fresh ginger. 1/4 teaspoon crushed red pepper flakes optional. 2 cups cooked rice, for serving. 2 tablespoons vegetable oil, for cooking.

Instructions: Sliced chicken, broccoli florets, red bell pepper, sliced carrots, sliced mushrooms, minced garlic, soy sauce, hoisin sauce, oyster sauce, sesame oil, grated fresh ginger, and crushed red pepper flakes if desired should all be combined in a large resealable freezer bag. To ensure that the ingredients are evenly coated with sauce, seal the bag and shake it. The bag can be kept for up to three months by freezing it. Before cooking, take the freezer bag out of the freezer and give it at least a full day in the fridge to thaw. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Transfer the thawed contents of the freezer bag into the heated skillet and stir-fry for approximately 5 to 7 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Enjoy the stir-fry with cooked rice after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes