Tiny Centaur

Indulge in the ultimate comfort drink with this thick and rich gluten-free hot chocolate recipe. Made with simple ingredients, it's guaranteed to warm you up on chilly days.

Ingredients: 2 cups milk. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup semisweet chocolate chips. 1/2 teaspoon vanilla extract. Optional toppings: whipped cream, marshmallows, chocolate shavings.

Instructions: In a saucepan, heat the milk over medium heat until hot but not boiling. In a bowl, mix cocoa powder, sugar, and salt until well combined. Gradually whisk the cocoa mixture into the hot milk until smooth and fully combined. Add chocolate chips and stir until melted and the mixture is thickened. Remove from heat and stir in vanilla extract. Pour into mugs and top with optional toppings as desired.

Prep Time: 5 minutes

Cook Time: 10 minutes

Enjoy this hearty and healthy Three Grain and Kale Salad with Simple Lemon Vinaigrette. It's full of fresh vegetables and grains. The lemon vinaigrette gives this healthy dish a burst of flavor, making it a great choice for a light meal or side dish.

Ingredients: 1 cup quinoa. 1/2 cup farro. 1/2 cup barley. 2 cups kale leaves, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup cucumber, diced. 1/4 cup feta cheese, crumbled. 1/4 cup toasted almonds, chopped. Salt and pepper to taste.

Instructions: Rinse quinoa, farro, and barley separately under cold water. In a large saucepan, bring 2 cups of water to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool. In a separate saucepan, bring 2 cups of water to a boil and add farro and barley. Reduce heat, cover, and simmer for 20-25 minutes until tender. Drain any excess water and let cool. In a large mixing bowl, combine cooked quinoa, farro, and barley. Add chopped kale, cherry tomatoes, red onion, and cucumber to the grains. Toss to combine. In a small bowl, whisk together the ingredients for the simple lemon vinaigrette. Drizzle the vinaigrette over the salad and toss to coat evenly. Sprinkle crumbled feta cheese and toasted almonds over the top. Season with salt and pepper to taste. Serve immediately or refrigerate for later. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty soup made with roasted chickpeas and cauliflower that is great for people on the keto diet.

Ingredients: 1 small head cauliflower, chopped. 1 can chickpeas, drained and rinsed. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups vegetable broth. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. 1/4 cup heavy cream. Fresh parsley for garnish optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Coat the chickpeas and cauliflower in olive oil, salt, and pepper. Place them on a baking sheet. For 25 to 30 minutes, stirring every now and then, roast until the chickpeas are crispy and the cauliflower is soft. Put roasted chickpeas and cauliflower in a large pot. Add vegetable broth, garlic powder, onion powder, paprika, and cayenne pepper. Turn the heat down to low and cook for 10 minutes. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and heat it all the way through. If necessary, change the seasoning. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 40 minutes

Indulge in the perfect pairing of Crispy Pork Belly with Cider Pickled Pears. The pork belly's golden, crackling skin complements the sweet and tangy flavor of the cider pickled pears, creating a dish that's both delicious and visually stunning.

Ingredients: 1.5 kg pork belly, skin-on. 2 tablespoons olive oil. 1 teaspoon sea salt. 1/2 teaspoon black pepper, freshly ground. 1/2 teaspoon Chinese five-spice powder. 2 pears, peeled, cored, and sliced. 1 cup apple cider vinegar. 1/2 cup brown sugar. 1 teaspoon mustard seeds. 1/2 teaspoon red pepper flakes. Fresh thyme sprigs for garnish.

Instructions: Preheat the oven to 220C 430F. Score the pork belly skin in a crisscross pattern. Rub the skin with olive oil, sea salt, black pepper, and Chinese five-spice powder. Place the pork belly on a wire rack in a roasting pan. Roast in the preheated oven for 30 minutes. Reduce the oven temperature to 180C 350F and continue roasting for 1.5 to 2 hours or until the pork belly is crispy and cooked through. While the pork is roasting, combine pears, apple cider vinegar, brown sugar, mustard seeds, and red pepper flakes in a saucepan. Bring to a simmer and cook for 20-25 minutes until the pears are pickled. Allow to cool. Once the pork is done, let it rest for a few minutes before slicing into serving portions. Serve the crispy pork belly slices with cider pickled pears, garnished with fresh thyme sprigs. Enjoy the delightful combination of crispy pork and tangy pickled pears!

Prep Time: 30 minutes

Cook Time: 150 minutes

This Georgian-inspired chicken recipe combines tender chicken breasts with a flavorful marinade of sour cream and aromatic spices. It's a delicious and easy-to-make dish that's perfect for a satisfying meal.

Ingredients: 4 chicken breasts, boneless and skinless. 1 cup sour cream. 2 cloves garlic, minced. 1 tablespoon paprika. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. Chopped fresh parsley for garnish.

Instructions: In a bowl, mix sour cream, minced garlic, paprika, coriander, cumin, cayenne pepper, salt, and pepper. Add chicken breasts to the mixture, ensuring they're well coated. Marinate in the refrigerator for at least 30 minutes. Heat olive oil in a skillet over medium-high heat. Add marinated chicken breasts and cook for about 6-7 minutes on each side, or until they're cooked through and golden brown. Serve hot, garnished with chopped fresh parsley.

Prep Time: 40 minutes

Cook Time: 15 minutes

Indulge in these delicious keto-friendly brown butter chocolate chip cookies that are low in carbs and high in flavor. Perfect for satisfying your sweet tooth without compromising your ketogenic lifestyle.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/2 cup erythritol or monk fruit sweetener. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup unsalted butter, browned. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup sugar-free chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, whisk together almond flour, coconut flour, sweetener, baking soda, and salt. In a separate saucepan, brown the butter over medium heat until it turns golden brown and smells nutty. Allow it to cool slightly. Add the browned butter, egg, and vanilla extract to the dry ingredients. Mix until well combined. Fold in the sugar-free chocolate chips. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie. Gently flatten each cookie with the back of a spoon or your palm. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 12 minutes

A rich and decadent coconut cream pie that is dairy- and gluten-free and fits the paleo diet. Toasted coconut flakes cover a creamy coconut filling that is encased in a nutty almond-coconut crust.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1/4 teaspoon salt. 1 can 13.5 oz coconut milk, chilled overnight. 1/4 cup maple syrup. 2 tablespoons arrowroot powder. 1 teaspoon vanilla extract. 1/2 cup shredded unsweetened coconut flakes, toasted for garnish.

Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, coconut flour, melted coconut oil, 3 tablespoons maple syrup, and salt until well combined. Press the mixture into a pie dish to form the crust. Bake for 10-12 minutes, until lightly golden. Let it cool completely. In a saucepan, whisk together chilled coconut milk, 1/4 cup maple syrup, and arrowroot powder. Heat over medium heat until it thickens, stirring constantly. Once thickened, remove from heat and stir in vanilla extract. Let the mixture cool slightly. Pour the coconut cream filling into the cooled pie crust. Smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until set. Before serving, garnish with toasted coconut flakes. Slice and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

A tasty and filling salad devoid of gluten that has toasted pine nuts, fresh herbs, and spicy roasted cauliflower.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon garlic powder. Salt and pepper to taste. Juice of 1 lemon. 2 tablespoons chopped fresh parsley. 2 tablespoons chopped green onions. 1/4 cup toasted pine nuts. Mixed greens for serving.

Instructions: Set the oven's temperature to 400F, or 200C. Cauliflower florets should be evenly coated after being tossed in a big bowl of olive oil, paprika, cayenne pepper, garlic powder, salt, and pepper. Arrange the seasoned cauliflower on a parchment paper-lined baking sheet. Roast the cauliflower in the preheated oven for 20 to 25 minutes, stirring occasionally, or until it is soft and lightly browned. Take out of the oven and allow to cool down a little. Mix the green onions, parsley, and lemon juice in a small bowl. Place mixed greens in a serving bowl and sprinkle roasted cauliflower on top. Pour the herb-lemon dressing onto the cauliflower. Add a scattering of toasted pine nuts. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 25 minutes

You can enjoy all the flavors of a warm turkey pot pie in a soup. This recipe for a slow cooker meal is simple to make and great for a cozy meal.

Ingredients: 1 lb cooked turkey breast, shredded. 4 cups reduced-sodium chicken broth. 2 cups water. 1 cup chopped onion. 1 cup sliced carrots. 1 cup sliced celery. 2 garlic cloves, minced. 1 tsp dried thyme. 1/2 tsp dried rosemary. 1/2 tsp salt. 1/4 tsp black pepper. 1/2 cup frozen peas. 1/2 cup corn kernels. 1/4 cup all-purpose flour. 1/2 cup skim milk. 1/4 cup chopped fresh parsley.

Instructions: In a slow cooker, combine turkey, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper. Cover and cook on low for 6-8 hours or until vegetables are tender. In a small bowl, whisk together flour and milk until smooth. Stir flour mixture into slow cooker. Add peas and corn. Cover and cook on high for an additional 30 minutes or until soup thickens slightly. Stir in parsley before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

A refreshing and elegant cocktail featuring the delightful combination of raspberries, basil, and champagne, with a hint of fresh lemon juice.

Ingredients: 1 cup fresh raspberries. 1/4 cup fresh basil leaves. 1 bottle champagne. 1/4 cup simple syrup. 1/4 cup fresh lemon juice. Ice cubes.

Instructions: In a pitcher, muddle raspberries and basil leaves together. Add champagne, simple syrup, and lemon juice to the pitcher. Stir well to combine. Fill glasses with ice cubes. Pour the spritzer mixture over the ice. Garnish with additional raspberries and basil leaves if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge guilt-free with this decadent chocolate avocado mousse. Creamy avocados provide a rich base while cocoa powder adds intense chocolate flavor. Sweetened with maple syrup and a hint of vanilla, this dessert is a perfect way to satisfy your sweet tooth while sneaking in some healthy fats.

Ingredients: 2 ripe avocados. 1/4 cup cocoa powder. 1/4 cup maple syrup or agave nectar. 1/4 cup almond milk. 1 tsp vanilla extract. Pinch of salt.

Instructions: In a blender or food processor, combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if necessary. Transfer the mousse to serving dishes and chill in the refrigerator for at least 30 minutes before serving. Garnish with berries or shaved chocolate if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy vegan chocolate ice cream that is made with coconut milk and coconut cream. It is very creamy. It's rich, velvety, and completely satisfying, and it doesn't have any dairy in it.

Ingredients: 2 cans 13.5 oz each coconut milk. 1 can 13.5 oz coconut cream. 3/4 cup cocoa powder. 1 cup sugar. 1 tsp vanilla extract. Pinch of salt.

Instructions: Put coconut milk, coconut cream, cocoa powder, sugar, vanilla extract, and salt in a saucepan. Over medium heat, whisk the ingredients together until they are well mixed and smooth. Bring the mixture to a low boil, then take it off the heat. Wait until the mixture is cool enough to touch. After the mixture has cooled, put it in an ice cream maker and churn it according to the machine's directions. Moving the ice cream to a container that can go in the freezer is the next step. Freeze for at least 4 hours, or until firm. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

A warm chicken pot pie with a flaky lattice pastry crust that's filled with juicy chicken, a variety of vegetables, and savory gravy.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1/2 cup diced potatoes. 1/4 cup diced onions. 1/4 cup diced celery. 1/4 cup diced carrots. 1/4 cup butter. 1/4 cup all-purpose flour. 1 1/2 cups chicken broth. 1/2 cup milk. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary. 1 sheet store-bought puff pastry, thawed.

Instructions: Preheat oven to 400F 200C. In a large skillet, melt butter over medium heat. Add onions, celery, carrots, and potatoes. Cook until vegetables are tender, about 8-10 minutes. Stir in flour and cook for 1 minute. Gradually add chicken broth and milk, stirring constantly until mixture thickens. Add diced chicken, frozen vegetables, salt, pepper, thyme, and rosemary. Stir until combined and heated through. Transfer the chicken mixture into a 9-inch pie dish. Roll out the puff pastry and cut into strips. Create a lattice pattern over the filling. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

For any celebration with a unicorn theme, these macarons make a whimsical and delightful treat. Their vivid hues and indulgent, buttery filling will infuse your special day with a little magic.

Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, at room temperature. 40g granulated sugar. 1/4 tsp cream of tartar. 1/2 tsp vanilla extract. Gel food coloring assorted unicorn colors. For the unicorn filling:. 150g unsalted butter softened. 300g powdered sugar. 1 tsp vanilla extract. Rainbow sprinkles.

Instructions: Line a baking sheet with silicone baking mats or parchment paper. In a mixing bowl, sift together the powdered sugar and almond flour. Throw away any big lumps. Beat the egg whites with an electric mixer in a different bowl until frothy. Beat in the cream of tartar after adding it. Beat the egg whites until the granulated sugar is gradually added. Until stiff peaks form, beat. Using a spatula, gently fold the almond flour mixture into the egg whites. Take care not to blend too much. The consistency of the batter should be lava-like. To create unicorn colors, divide the batter into separate bowls and add gel food coloring to each one. Pour the colored batter into piping bags that have round tips attached. Scoop batter onto the baking sheet that has been ready in little circles. After gently tapping the sheet to release any air bubbles, leave the macarons to sit at room temperature for approximately half an hour, or until a skin forms. Set the oven temperature to 300F 150C. The macarons should be baked for 15 to 18 minutes, or until their feet have grown and their tops are firm. Make the unicorn filling while the macarons cool. Beat the softened butter until it becomes creamy in a mixing bowl. Add vanilla extract and powdered sugar gradually while beating until fluffy and smooth. After the macarons cool, arrange them into pairs according to their size and shape. On one half of each macaron pair, pipe a tiny bit of the unicorn filling. After the filling, scatter rainbow sprinkles on top. To create macarons that resemble unicorn birthday cake, gently sandwich the macarons with their corresponding partners. To allow the flavors to meld, chill the macarons in the refrigerator for at least an hour before serving. Present and savor your enchanted Macarons with Unicorn Birthday Cake!

Prep Time: 45 minutes

Cook Time: 15 minutes

This quick and simple garlic butter pasta is a delicious meal that can be made in minutes. The combination of garlic, butter, and Parmesan cheese creates a rich and flavorful sauce that coats the pasta beautifully.

Ingredients: 200g pasta. 4 cloves garlic, minced. 4 tbsp butter. Salt and pepper to taste. Fresh parsley, chopped. Grated Parmesan cheese.

Instructions: Cook pasta according to package instructions, drain, and set aside. In a pan, melt butter over medium heat. Add minced garlic to the melted butter and saut until fragrant. Toss cooked pasta into the garlic butter mixture, season with salt and pepper. Garnish with chopped parsley and grated Parmesan cheese before serving.

Prep Time: 5 minutes

Cook Time: 10 minutes

These Jackfruit Meatball Tacos are a tasty vegan take on regular meatball tacos. The spices and herbs give the jackfruit a meaty texture, and the flavor is out of this world. Great for a quick and filling dinner during the week or when you have guests over.

Ingredients: 2 cups young green jackfruit, drained and shredded. 1 cup cooked quinoa. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1/4 cup tomato sauce. 8 small tortillas. Toppings of choice: avocado slices, shredded lettuce, diced tomatoes, vegan sour cream, etc..

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Shred the jackfruit and mix it with the cooked quinoa, breadcrumbs, nutritional yeast, onion, garlic, soy sauce, smoked paprika, cumin, black pepper, cilantro, and tomato sauce in a large bowl. Mix everything together well until it's all mixed in evenly. Form the mixture into small meatballs with your hands, then put them on the baking sheet that has been prepared. After the oven is hot, bake the meatballs for 25 to 30 minutes, or until they are firm and slightly browned. Use a dry skillet or the microwave to warm the tortillas up. Place a few jackfruit meatballs on each tortilla and then add any toppings you want, like diced tomatoes, avocado slices, shredded lettuce, or vegan sour cream. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Savor the ideal fusion of velvety cheesecake filling and rich chocolate cookies. For lovers of cheesecake and chocolate alike, these cookies are a delightful treat.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips. 4 ounces cream cheese, softened. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Sift the flour, baking soda, cocoa powder, and salt in a mixing bowl. Put aside. Beat the softened butter, brown sugar, and granulated sugar in a separate bowl until the mixture is light and fluffy. Beat the butter-sugar mixture thoroughly after adding the egg and vanilla extract. When a soft dough forms, gradually combine the dry ingredients with the wet ones and stir. Add the semisweet chocolate chips and stir. To make the cheesecake filling, place a separate bowl and beat together the cream cheese, powdered sugar, and vanilla extract until they become smooth and creamy. Using a tablespoon, scoop out and flatten the chocolate cookie dough with your hand. Form a ball out of the cookie dough by enclosing a small spoonful of the cheesecake filling in the center. Continue with every cookie. The filled cookie dough balls should be spread apart on the baking sheet that has been prepared. For 10 to 12 minutes, or until the cookies are set but still soft in the center, bake them in a preheated oven. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Enjoy these delicious Cheesecake Stuffed Double Chocolate Cookies after they've cooled!

Prep Time: 20 minutes

Cook Time: 12 minutes