Tovi Sims

Indulge in the tropical flavors of coconut with this Coconut Bliss Smoothie. It's a refreshing and creamy blend of coconut milk, coconut oil, banana, and pineapple that will transport you to a beach paradise. Plus, the added spinach sneaks in some healthy greens without compromising the delicious taste.

Ingredients: 1 ripe banana. 1 cup coconut milk. 1 tablespoon coconut oil. 1/2 cup frozen pineapple chunks. 1/2 cup spinach leaves. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Peel the ripe banana and place it in a blender. Add the coconut milk, coconut oil, frozen pineapple chunks, spinach leaves, honey, and vanilla extract to the blender. If you prefer a colder smoothie, you can also add a few ice cubes at this stage. Blend all the ingredients until smooth and creamy. Taste the smoothie and adjust the sweetness or thickness by adding more honey or coconut milk if desired. Pour the Coconut Bliss Smoothie into a glass, garnish with a slice of pineapple or a sprinkle of shredded coconut if you like, and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

A tasty pumpkin patty is served on a spinach bread bun with a creamy soy mayonnaise spread in this one-of-a-kind burger recipe. It's a healthy and tasty take on a regular burger.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 1/4 cup chopped fresh parsley. 1 teaspoon garlic powder. Salt and pepper to taste. 4 spinach bread buns. 1 cup baby spinach leaves. 1/2 cup soy mayonnaise. Lettuce and tomato slices for topping.

Instructions: Put the pumpkin puree, breadcrumbs, Parmesan cheese, chopped onion, parsley, garlic powder, salt, and pepper in a bowl. Four burger patties should be made from the mixture. Set a grill or grill pan over medium heat and oil it a little. The pumpkin patties should be cooked on the grill for four to five minutes on each side, or until they are hot all the way through and have grill marks. Split the spinach bread buns in half and lightly toast them on the grill while the patties are cooking. On the bottom half of each bun, spread a lot of soy mayonnaise. Put some baby spinach leaves on top of the bun that has mayo on it. Put the pumpkin patties on top of the spinach leaves when they are done. You can add lettuce and tomato slices if you want to. Put the other half of the spinach bread bun on top. Enjoy your tasty Pumpkin Burger with Spinach Bun while it's still hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

A homemade buttermilk ranch salad that is creamy and tasty, with fresh herbs and crisp vegetables. Perfect for a meal that is light and cool.

Ingredients: 1 cup buttermilk. 1/2 cup mayonnaise. 1/2 cup sour cream. 2 cloves garlic, minced. 2 tablespoons fresh parsley, chopped. 1 tablespoon fresh chives, chopped. 1 tablespoon fresh dill, chopped. 1 teaspoon onion powder. Salt and black pepper to taste. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup grated Parmesan cheese. Croutons for garnish optional.

Instructions: In a mixing bowl, combine buttermilk, mayonnaise, sour cream, minced garlic, fresh parsley, fresh chives, fresh dill, and onion powder. Mix well. Season the dressing with salt and black pepper to taste. Adjust seasoning as needed. In a large salad bowl, place the mixed salad greens. Add cherry tomatoes, cucumber slices, and thinly sliced red onion on top of the greens. Drizzle the homemade buttermilk ranch dressing over the salad ingredients. Gently toss the salad to coat the ingredients with the dressing. Sprinkle grated Parmesan cheese over the salad and garnish with croutons if desired. Serve immediately and enjoy your Homemade Buttermilk Ranch Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This slow cooker venison stew is hearty, flavorful, and perfect for a cozy dinner. The combination of tender venison, savory vegetables, and aromatic herbs creates a delicious stew that will warm you up on cold nights.

Ingredients: 2 lbs venison stew meat. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 4 carrots, sliced. 4 potatoes, diced. 2 cups beef broth. 1 cup red wine. 1 can 14.5 oz diced tomatoes. 2 bay leaves. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: Put olive oil in a pan and heat it over medium-high heat. Brown the stew meat for deer in batches, then move it to a slow cooker. Add the onions and garlic to the same pan and cook them until they get soft. Put the garlic and onions in the slow cooker. To the slow cooker, add diced tomatoes, bay leaves, thyme, salt, pepper, beef broth, and red wine. Mix everything together by stirring. For 6 to 8 hours, or until the meat is tender, cover and cook on low heat. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 360 minutes

This satisfying and nutrient-dense Paleo broccoli salad with creamy avocado dressing is ideal for a light meal. Tightly packed with nuts, avocado dressing, and fresh vegetables, it's a perfect complement to any Paleo diet.

Ingredients: 4 cups broccoli florets. 1/2 red onion, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup chopped almonds. 1/4 cup dried cranberries. 2 ripe avocados. 1/4 cup coconut milk. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: The broccoli florets, cherry tomatoes, red onion, chopped almonds, and dried cranberries should all be combined in a big bowl. Ripe avocados, coconut milk, olive oil, fresh lemon juice, minced garlic, salt, and pepper should all be combined in a blender. Process until a creamy dressing is achieved. After pouring the creamy avocado dressing over the broccoli salad, toss to thoroughly coat all of the ingredients. To give the flavors time to meld, chill the salad in the fridge for about half an hour. Enjoy your delectable Paleo broccoli salad with avocado vinaigrette after serving!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cool and refreshing, these Korean melon popsicles are a delightful summer treat.

Ingredients: 2 Korean melons. 1/4 cup sugar. 1/4 cup water. Juice of 1 lime.

Instructions: Peel and deseed the Korean melons, then cut them into chunks. In a small saucepan, combine sugar and water. Heat over medium heat until sugar is completely dissolved, stirring occasionally. Remove from heat and let it cool. In a blender, combine the Korean melon chunks, sugar syrup, and lime juice. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, remove the popsicles from the molds and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Instant Pot boiled eggs recipe ensures perfectly cooked eggs with easy peeling every time. It's a quick and convenient way to prepare a staple ingredient for various dishes.

Ingredients: 6 large eggs. 1 cup water.

Instructions: Place the trivet in the bottom of the Instant Pot. Add 1 cup of water to the Instant Pot. Carefully place the eggs on the trivet. Seal the Instant Pot lid and set the vent to the sealing position. Select 'Manual' or 'Pressure Cook' and set the timer to 5 minutes for soft-boiled eggs or 8 minutes for hard-boiled eggs. Once the cooking is complete, perform a quick pressure release. Carefully transfer the eggs to a bowl of ice water to cool for a few minutes. Peel and enjoy your perfectly boiled eggs!

Prep Time: 5 minutes

Cook Time: 5 minutes

Perfectly smoked pulled pork, featuring a flavorful BBQ rub and a hint of smokiness, is succulent and tender. Ideal for fans of barbecue and anyone who enjoys a traditional pulled pork sandwich.

Ingredients: 1 Boston butt approximately 8-10 pounds. 1/4 cup of your favorite BBQ rub. 1/4 cup yellow mustard. Wood chips or chunks for smoking apple, cherry, or hickory. Buns for serving.

Instructions: Preheat your smoker to 225F 107C. Trim excess fat from the Boston butt, leaving a thin layer for flavor. Rub the meat with yellow mustard as a binder for the BBQ rub. Generously coat the Boston butt with the BBQ rub, ensuring an even layer. Place the seasoned meat in the preheated smoker. Add wood chips or chunks to the smoker for a smoky flavor. Smoke the Boston butt for approximately 1.5 hours per pound or until the internal temperature reaches 200F 93C. Once done, remove the pork from the smoker and let it rest for 20-30 minutes. Use two forks to pull the pork apart, creating strands of delicious smoked pulled pork. Serve the pulled pork on buns and enjoy!

Prep Time: 15 minutes

Cook Time: 12 hours

This Stove Top Broccoli Mac and Cheese recipe combines creamy cheese sauce with tender broccoli and perfectly cooked macaroni, creating a comforting and satisfying dish that's perfect for a quick weeknight dinner or as a side dish.

Ingredients: 2 cups macaroni pasta. 2 cups broccoli florets. 2 tablespoons unsalted butter. 2 tablespoons all-purpose flour. 2 cups milk. 2 cups shredded sharp cheddar cheese. Salt and pepper to taste.

Instructions: Cook macaroni according to package instructions, adding broccoli during the last 4 minutes of cooking. Drain and set aside. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth and thickened. Reduce heat to low and stir in shredded cheese until melted and smooth. Season with salt and pepper to taste. Add cooked macaroni and broccoli to the cheese sauce, stirring until well combined and heated through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Chicken and Mushroom Manicotti is a comforting and flavorful Italian-inspired dish filled with creamy cheese, tender chicken, and earthy mushrooms, all nestled in pasta shells and baked to perfection.

Ingredients: 8 manicotti shells. 1 cup cooked chicken, shredded. 1 cup mushrooms, sliced. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste. 2 cups marinara sauce.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the manicotti shells. Then, drain them and set them aside. Shred the chicken and put it in a large bowl. Add the mushrooms, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, oregano, basil, salt, and pepper. Mix the chicken and cheese together and put it inside the cooked manicotti shells. In the bottom of a baking dish, spread out 1 cup of marinara sauce. Fill the shells of the manicotti and place them in the baking dish. Cover the manicotti with the rest of the marinara sauce. Wrap it in foil and bake for 25 to 30 minutes, or until it's hot all the way through and the cheese melts. Take off the foil and bake for five more minutes, or until the cheese is bubbling. Serve hot, and if you want, top with more parsley.

Prep Time: 20 minutes

Cook Time: 35 minutes

This Easy Pumpkin Granola is tasty and crunchy, and it's great for breakfast or as a snack. You can eat it without gluten or dairy, and it tastes like fall. For a fun fall twist, use pumpkin puree instead of sugar, and add maple syrup for sweetness without added sugar. This homemade granola tastes great and is full of healthy things like oats, nuts, and seeds.

Ingredients: 3 cups rolled oats. 1 cup raw pumpkin seeds. 1 cup chopped nuts e.g., almonds, pecans. 1/2 cup maple syrup. 1/4 cup pumpkin puree. 2 tablespoons coconut oil, melted. 1 teaspoon pumpkin pie spice. 1/2 teaspoon cinnamon. 1/4 teaspoon salt. 1/2 cup dried cranberries or raisins optional.

Instructions: Preheat oven to 325F 160C and line a baking sheet with parchment paper. In a large bowl, combine oats, pumpkin seeds, chopped nuts, maple syrup, pumpkin puree, melted coconut oil, pumpkin pie spice, cinnamon, and salt. Stir until well combined. Spread the mixture evenly onto the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and crisp. Remove from oven and let cool completely. If desired, mix in dried cranberries or raisins. Store in an airtight container. Enjoy as a snack or serve with your favorite non-dairy milk or yogurt!

Prep Time: 10 minutes

Cook Time: 25 minutes

This Slow Cooker Quinoa Chickpea Chili is a hearty and satisfying vegan dish packed with protein and flavor. Perfect for busy days, simply throw all ingredients into the slow cooker and let it work its magic. The quinoa adds a delightful texture while the chickpeas provide a boost of protein. It's a comforting meal that's easy to prepare and guaranteed to warm you up from the inside out.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz chickpeas, drained and rinsed. 1 can 15 oz diced tomatoes. 1 onion, diced. 1 bell pepper, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. 1/2 teaspoon oregano. Salt and pepper to taste. Fresh cilantro for garnish optional. Lime wedges for serving optional.

Instructions: In a slow cooker, combine quinoa, chickpeas, diced tomatoes, onion, bell pepper, garlic, vegetable broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until quinoa is cooked and chili is thickened. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Prep Time: 10 minutes

Cook Time: 240 minutes

This vegan cheesecake is a delightful blend of creamy cashews, sweet figs, and crunchy pistachios. It's a perfect dessert for any occasion, and it's dairy-free and gluten-free!

Ingredients: 1 cup raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. 1/2 cup pistachios, chopped. 8-10 dried figs, soaked in hot water for 10 minutes. 1 cup almonds. 1/4 cup dates, pitted.

Instructions: Line a 6-inch springform pan with parchment paper. In a food processor, blend almonds and dates until crumbly. Press the mixture into the bottom of the pan to form the crust. Place in the freezer to set. Drain the soaked cashews and figs. In a blender, combine cashews, coconut cream, maple syrup, coconut oil, and vanilla extract. Blend until smooth and creamy. Pour half of the cashew mixture over the crust. Sprinkle half of the chopped pistachios over the cashew mixture. Freeze for 30 minutes to set. Pour the remaining cashew mixture over the first layer. Arrange the sliced figs on top. Sprinkle the remaining chopped pistachios over the figs. Freeze for at least 4 hours or overnight to set. Remove from the freezer and let it sit at room temperature for 10-15 minutes before slicing. Serve chilled and enjoy!

Prep Time: 30 minutes

Cook Time: 0 minutes

This tasty treat has the smooth, creamy goodness of vegan white chocolate and the crunchy goodness of chocolate sandwich cookies. Great for satisfying your sweet tooth without being bad for vegans!

Ingredients: 2 cups vegan white chocolate chips. 1/2 cup coconut cream. 1 tsp vanilla extract. 1 cup vegan chocolate sandwich cookies, crushed.

Instructions: Line a baking dish with parchment paper. In a double boiler, melt the vegan white chocolate chips until smooth. Stir in coconut cream and vanilla extract until well combined. Fold in crushed vegan chocolate sandwich cookies. Pour the mixture into the prepared baking dish and spread evenly. Refrigerate for at least 2 hours, or until set. Once set, cut into bars or break into pieces. Enjoy your Vegan White Cookies N Cream Chocolate Bars!

Prep Time: 15 minutes

Cook Time: 120 minutes

A delightful combination of creamy blueberry ice cream and fresh blueberry sauce, nestled in a crunchy graham cracker crust. This Blueberry Ice Cream Pie is a refreshing treat perfect for any occasion.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup sugar. 1/3 cup butter, melted. 1 quart blueberry ice cream, softened. 1 cup fresh blueberries. 1/4 cup blueberry jam. 1/4 cup water. Whipped cream for topping.

Instructions: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 15 minutes. Spread softened blueberry ice cream into the crust. Freeze until firm, about 2 hours. In a saucepan, combine fresh blueberries, blueberry jam, and water. Cook over medium heat until berries burst, stirring occasionally. Remove from heat and let it cool. Spread blueberry sauce over the ice cream layer. Freeze until firm, about 1 hour. Before serving, garnish with whipped cream and additional fresh blueberries if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

A delightful combination of sweet persimmons, nutty farro, creamy burrata, and crunchy walnuts, this salad is a burst of flavors and textures. The Easy Balsamic Vinaigrette ties it all together with a tangy kick.

Ingredients: 2 ripe persimmons, thinly sliced. 1 cup cooked farro. 1 ball of fresh burrata cheese. 2 cups arugula leaves. 1/4 cup toasted walnuts, chopped. 1/4 cup pomegranate seeds. Salt and black pepper to taste.

Instructions: Put the arugula leaves at the bottom of a large salad bowl. Spread the cooked farro out over the arugula in a thin layer. Toast the persimmons and then lay them out thinly on top of the farro. Cut the fresh burrata cheese into small pieces that you can easily eat, and then sprinkle them all over the salad. Toast the walnuts and pomegranate seeds and then sprinkle them on top of the salad. To taste, add salt and black pepper to the salad. Add Easy Balsamic Vinaigrette see below for how to do this. Toss the ingredients together gently to mix them. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Canadian bacon and mozzarella swirl bread is a delightful combination of savory flavors and cheesy goodness. It's perfect as an appetizer, snack, or even a quick meal. The swirls of Canadian bacon and mozzarella cheese make it a crowd-pleaser at any gathering.

Ingredients: 1 pound Canadian bacon slices. 2 cups shredded mozzarella cheese. 1 package 16 ounces refrigerated pizza dough. 1/4 cup butter, melted. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon red pepper flakes optional. 1/4 cup chopped fresh parsley for garnish.

Instructions: Set the oven temperature to 375F 190C. On a surface dusted with flour, roll out the pizza dough into a rectangle shape. Evenly brush the rolled-out dough with the melted butter. Over the buttered dough, scatter the grated Parmesan cheese, dried oregano, onion powder, garlic powder, and red pepper flakes if using. Arrange the slices of Canadian bacon evenly on top of the seasoned dough. Over the bacon slices, scatter the mozzarella cheese shreds. Like a cinnamon roll, carefully roll up the dough into a log starting from one of the longer sides. Cut the rolled dough into 1-inch-thick slices with a sharp knife, then arrange the slices, cut side up, in a baking dish that has been coated with oil. Bake for 25 to 30 minutes in a preheated oven, or until the cheese is bubbling and lightly browned and the bread is golden brown. Take out of the oven and garnish with finely chopped fresh parsley. Enjoy your mouthwatering Canadian Bacon and Mozzarella Swirl Bread warm from the oven!

Prep Time: 15 minutes

Cook Time: 30 minutes