Adventures In Un Potty Training

These easy baked sweet potato spinach tater tots are a healthier alternative to traditional tater tots. Packed with flavor and nutrients from sweet potatoes and spinach, they make a delicious snack or side dish for any occasion.

Ingredients: 2 medium sweet potatoes, peeled and grated. 2 cups fresh spinach, chopped. 1/4 cup chickpea flour. 1/4 cup nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Cooking spray or oil for greasing.

Instructions: Warm up the oven to 400F 200C and use cooking spray or oil to coat a baking sheet. Grate sweet potatoes and chop up spinach. Add chickpea flour, nutritional yeast, garlic powder, onion powder, salt, and pepper to a large mixing bowl. Mix everything together well until it's all mixed together. With your hands, make little tater tots out of small amounts of the mixture. Leave some space between each tot on the baking sheet that has been greased. The tater tots should be baked in a hot oven for 25 to 30 minutes, flipping them over halfway through, until they are golden brown and crispy. Take them out of the oven when they're done and let them cool a bit before serving. You can eat your homemade baked sweet potato spinach tater tots as a healthy snack or side dish.

Prep Time: 15 minutes

Cook Time: 25 minutes

Delight in the festive flavor of peppermint with these soft and buttery sugar cookies topped with a creamy cream cheese frosting. Perfect for holiday gatherings or anytime you crave a sweet and minty treat.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 1/2 teaspoon peppermint extract. Red food coloring optional. For Cream Cheese Frosting:. 8 oz cream cheese, softened. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 1 teaspoon vanilla extract. Crushed peppermint candies, for topping.

Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. Put away. On a different large bowl, beat the butter and sugar together until they are light and fluffy. Add the egg, vanilla extract, and peppermint extract and mix them in well. You can get the peppermint color you want by adding a few drops of red food coloring. Slowly add the dry flour mixture to the wet ingredients and mix just until everything is combined. Make two discs out of the dough, wrap each one in plastic wrap, and put them 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 the chilled dough until it is about 1/4 inch thick. Cut out shapes with cookie cutters. Place the cookie shapes on the baking sheets that have been prepared. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. The cookies should cool for a few minutes on the baking sheets before being moved to a wire rack to cool all the way. Cream cheese and butter should be mixed together until they are smooth and creamy. Slowly add the powdered sugar and vanilla extract while beating the mixture until it is well mixed in. Once the cookies are cool enough to touch, frost them with cream cheese frosting. You can either spread it on or pipe it on. Put crushed peppermint candies on top of the cookies that have been frosted. Before you serve or store the cookies, let the frosting set.

Prep Time: 30 minutes

Cook Time: 12 minutes

Indulge in the ultimate combination of chocolatey brownies with the delightful crunch of toasted coconut and the sweetness of caramel and Rice Krispies cereal.

Ingredients: 1/2 cup unsalted butter. 1 cup semisweet chocolate chips. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 3/4 cup all-purpose flour. 1/4 teaspoon salt. 1/2 cup shredded coconut, toasted. 1/2 cup caramel sauce. 2 cups Rice Krispies cereal.

Instructions: Preheat the oven to 350F 175C. Grease a 9x13-inch baking dish. In a medium saucepan, melt the butter and chocolate chips over low heat, stirring frequently until smooth. Remove from heat and let cool slightly. In a large mixing bowl, beat the sugar, eggs, and vanilla extract until well combined. Add the melted chocolate mixture to the sugar mixture and stir until smooth. Fold in the flour and salt until just combined. Stir in the toasted coconut and caramel sauce until evenly distributed. Gently fold in the Rice Krispies cereal until well incorporated. Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let cool completely before slicing into bars. Enjoy these decadent Toasted Coconut Caramel Rice Krispie Brownies!

Prep Time: 20 minutes

Cook Time: 30 minutes

This vegan Buddha bowl is hearty and healthy, and it's great for eating out. This dish has a lot of different tastes and textures without having to rely on salads. It is full of protein, fiber, and important nutrients. You can change it to suit your tastes, and most restaurants have the ingredients on hand.

Ingredients: 1 cup cooked quinoa. 1 cup roasted chickpeas. 1 cup steamed broccoli florets. 1 cup sliced avocado. 1/2 cup shredded carrots. 1/4 cup hummus. 2 tablespoons tahini. 2 tablespoons soy sauce. 1 tablespoon lemon juice. 1 teaspoon maple syrup. Salt and pepper to taste.

Instructions: In a bowl, layer cooked quinoa as the base. Arrange roasted chickpeas, steamed broccoli florets, sliced avocado, and shredded carrots over the quinoa. In a small bowl, whisk together hummus, tahini, soy sauce, lemon juice, maple syrup, salt, and pepper to make the dressing. Drizzle the dressing over the Buddha bowl. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These vibrant wraps are a delightful combination of sweet purple sweet potatoes, hearty collard greens, and creamy cashew honey mustard sauce. They are not only visually stunning but also packed with flavor and nutrients, making them a perfect choice for a healthy and satisfying meal.

Ingredients: 2 large purple sweet potatoes, cooked and mashed. 4 large collard green leaves, stems removed. 1 cup cashews, soaked overnight and drained. 3 tablespoons Dijon mustard. 2 tablespoons honey. 1 tablespoon apple cider vinegar. Salt and pepper to taste. Optional fillings: sliced avocado, cucumber, shredded carrots, sprouts.

Instructions: Spread out the collard greens on a clean surface so they are flat. Put some mashed purple sweet potato on top of each collard green leaf, leaving about an inch of space around the edges. Soak cashews in water and then blend them with Dijon mustard, honey, apple cider vinegar, salt, and pepper. If you need to, add water to get the consistency you want. Blend until smooth and creamy. Fill a lot of the cashew honey mustard sauce on top of the sweet potato on each collard green leaf. You can top the sauce with things like sprouts, sliced avocado, cucumber, shredded carrots, or shredded cabbage. Tuck the sides of the collard green leaves in as you roll them up to make wraps. You can serve each wrap right away by cutting it in half diagonally, or you can wrap it tightly in plastic wrap or parchment paper and save it for later. Have fun with your Cashew Honey Mustard Purple Sweet Potato Collard Wraps!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Surf 'n Turf Burgers are like soooo good, brah! They combine the best of both worlds - juicy beef patties and succulent shrimp, topped with a tropical twist of pineapple and creamy avocado. The spicy mayo and teriyaki sauce add an extra kick to this epic burger creation. It's a flavor explosion in every bite!

Ingredients: 1 lb ground beef. 1/2 lb cooked and peeled shrimp, chopped. 1/4 cup breadcrumbs. 1/4 cup diced red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 egg. Salt and pepper to taste. 4 burger buns. 4 lettuce leaves. 4 slices of tomato. 4 slices of cheese your choice. 4 slices of cooked bacon. 4 tablespoons mayonnaise. 4 tablespoons sriracha sauce. 4 tablespoons teriyaki sauce. 4 pineapple rings. 4 slices of avocado.

Instructions: Put breadcrumbs, diced red onion, minced garlic, chopped parsley, egg, salt, and pepper in a bowl. Add the ground beef and mix it all together. Mix everything together well. Take the mixture and shape it into 4 burger patties. Set your grill or griddle on the stove to medium-high heat to get it ready. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. In the last minute of cooking, cover the grill and put a slice of cheese on top of each patty. This will melt the cheese. Grill the burger buns until they are just barely golden while the burgers are cooking. Put mayonnaise and sriracha sauce in a small bowl and mix them together to make spicy mayo. Spread the spicy mayo on the bottom half of each toasted bun before putting the burgers together. On top of the mayo, put a lettuce leaf and a tomato slice. Cover the tomato with the cooked burger patty and melt the cheese on top of it. Place a piece of cooked bacon on top of the patty. Spread teriyaki sauce on the bacon. Next, put a pineapple ring and an avocado slice on top. Put the other half of the toasted bun on top. Enjoy your Ultimate Surf 'n Turf Burgers while they are still hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Acai Smoothie is full of healthy nutrients and antioxidants, so it's a great choice for a healthy breakfast or snack. It tastes great and is great for you because it's full of acai berries, mixed berries, spinach, and chia seeds. Plus, the Greek yogurt and honey make it creamy and sweet, which you'll love.

Ingredients: 1 cup frozen acai berries. 1/2 cup frozen mixed berries. 1 ripe banana. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 cup almond milk. 1 tablespoon chia seeds. 1/2 cup spinach leaves. Ice cubes optional.

Instructions: Start by adding the frozen acai berries, mixed berries, and ripe banana to a blender. Add Greek yogurt, honey, and almond milk to the blender as well. Toss in the chia seeds and spinach leaves for an extra nutritional boost. If you prefer a thicker consistency, you can also add a handful of ice cubes. Blend all the ingredients until smooth and creamy, scraping down the sides of the blender if necessary. Pour the acai smoothie into a glass or bowl. Top with your favorite toppings, such as granola, sliced fruit, or more chia seeds. Enjoy your delicious and nutritious acai smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Coffee Protein Power Boost is perfect for a quick energy boost and muscle recovery after a workout. Packed with protein and the invigorating flavor of coffee, it's a delicious way to start your day or refuel post-exercise.

Ingredients: 1 scoop coffee-flavored protein powder. 1 cup brewed coffee, chilled. 1/2 cup almond milk. 1 tablespoon cocoa powder. 1 tablespoon honey or maple syrup. Ice cubes.

Instructions: In a blender, combine the coffee-flavored protein powder, brewed coffee, almond milk, cocoa powder, and honey/maple syrup. Add ice cubes to the blender. Blend until smooth and creamy. Pour into a glass and enjoy immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

This German Beer Cheese Soup is seriously to die for! Rich, creamy, and packed with flavor, it's the perfect comfort food for a chilly evening. The combination of German beer, sharp cheddar, and Swiss cheese creates a depth of flavor that will have you coming back for seconds.

Ingredients: 1/4 cup butter. 1/4 cup all-purpose flour. 1 cup diced onion. 1 cup diced celery. 1 cup diced carrots. 2 cloves garlic, minced. 2 cups chicken broth. 1 bottle 12 ounces German beer. 2 cups shredded sharp cheddar cheese. 1 cup shredded Swiss cheese. 1 cup milk. 1/2 teaspoon dried thyme. Salt and pepper to taste. Croutons for garnish. Chopped parsley for garnish.

Instructions: Set the butter in a big pot over medium-low heat. To make a roux, add the flour and stir it in. Cook for one to two minutes. Dice the onion, celery, carrots, and garlic and add them to the pan. It will take about 5 minutes of cooking until the vegetables are soft. Slowly add the chicken broth and beer while stirring all the time. Bring the whole thing to a low boil, then cook it for 10 minutes. Turn down the heat and add the shredded Swiss and cheddar cheese. Mix the cheeses in until they melt and become smooth. Add the milk and dried thyme and mix well. Add pepper and salt to taste. Simmer for five more minutes, stirring every now and then. Add croutons and chopped parsley on top while the food is still hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Mexican Meatball Soup is a hearty and tasty meal made with beef broth, black beans, corn, tomatoes, and tender meatballs. It's great for a cozy meal on a cold day or when you want a Mexican taste.

Ingredients: 1 lb ground beef. 1/3 cup breadcrumbs. 1/4 cup grated onion. 1 egg. 1 teaspoon ground cumin. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. 6 cups beef broth. 1 can diced tomatoes 14.5 oz. 1 can black beans, drained and rinsed 15 oz. 1 cup corn kernels fresh or frozen. 1/4 cup chopped cilantro. 1 lime, juiced. Avocado slices, for garnish. Tortilla strips, for garnish. Sour cream, for garnish.

Instructions: Ground beef, breadcrumbs, grated onion, egg, cumin, oregano, garlic powder, salt, and pepper should all be mixed together in a bowl. Mix everything together well. Make little meatballs out of the mixture. Slowly heat up the beef broth in a big pot over medium-low heat. Carefully add the meatballs to the broth that is already simmering. Cook for about 10 minutes, or until the meatballs are fully cooked. Put corn, black beans, and diced tomatoes in the pot. Keep cooking for five more minutes. Add the lime juice and chopped cilantro. If you need to, change the seasoning. Add sour cream, avocado slices, and tortilla strips on top of the hot dish to serve.

Prep Time: 20 minutes

Cook Time: 20 minutes

This grain-free and gluten-free Paleo Bison Burger recipe uses crisp lettuce leaves in place of the traditional bun. Seasoned with garlic and onions, the juicy bison burger makes a flavorful and filling dinner perfect for Paleo diet enthusiasts.

Ingredients: 1 lb ground bison. 1/2 onion, finely chopped. 1 clove garlic, minced. 1 tsp salt. 1/2 tsp black pepper. 1 tsp coconut oil. Lettuce leaves for bun substitute. Tomato slices. Avocado slices. Paleo-friendly mustard or mayonnaise optional.

Instructions: In a mixing bowl, combine the ground bison, chopped onion, minced garlic, salt, and black pepper. Mix well to incorporate all ingredients. Divide the mixture into 4 equal portions and shape them into burger patties. Heat coconut oil in a skillet over medium-high heat. Place the bison burger patties in the skillet and cook for about 4-5 minutes per side for medium-rare, or longer for your preferred level of doneness. While the burgers are cooking, prepare your 'bun' by using large lettuce leaves to wrap the burger. Once the burgers are cooked to your liking, remove them from the skillet. Assemble your paleo bison burger by placing a lettuce leaf on a plate, adding a cooked patty, and topping it with tomato slices and avocado slices. Optionally, you can add a dollop of paleo-friendly mustard or mayonnaise for extra flavor. Serve your paleo bison burger with a side of sweet potato fries or a salad. Enjoy your delicious and Paleo-friendly bison burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in a delicious and keto-friendly shish kabob that's packed with flavor and low in carbs. Perfect for a healthy, satisfying meal!

Ingredients: 1 lb 450g of beef or chicken chunks. 1 bell pepper, cut into chunks. 1 zucchini, sliced. 1 red onion, cut into wedges. 2 cloves of garlic, minced. 2 tbsp olive oil. 1 tsp paprika. 1 tsp cumin. Salt and pepper to taste.

Instructions: In a bowl, mix olive oil, minced garlic, paprika, cumin, salt, and pepper to create a marinade. Add the beef or chicken chunks to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes. Thread the marinated meat, bell pepper, zucchini, and red onion onto skewers, alternating between them. Preheat your grill or broiler to medium-high heat. Grill the kabobs for about 10-12 minutes, turning occasionally, until the meat is cooked to your desired level of doneness and the vegetables are tender and slightly charred. Serve hot and enjoy your Keto Shish Kabob!

Prep Time: 30 minutes

Cook Time: 12 minutes

These milk tea popsicles made in the style of Hong Kong are a cool take on a classic drink. They're great for cooling off on a hot day because they're creamy and taste like rich milk tea.

Ingredients: 2 cups brewed Hong Kong style milk tea. 1/2 cup sweetened condensed milk. 1/4 cup evaporated milk. 1 teaspoon vanilla extract.

Instructions: Put brewed milk tea, sweetened condensed milk, evaporated milk, and vanilla extract in a bowl. Whisk until everything is smooth and well mixed. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 0 minutes

You can enjoy the rich, decadent taste of chocolate with the tart, sweet taste of fresh raspberries in these delicious chocolate raspberry tarts. Great for special events or whenever you want to treat yourself to something fancy.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 large egg yolk. 2 tablespoons ice water. 1 cup fresh raspberries. 6 ounces semi-sweet chocolate, chopped. 1/2 cup heavy cream. 1 tablespoon unsalted butter.

Instructions: Pulse the flour, cocoa powder, powdered sugar, and salt together in a food processor until they are all mixed. Pulse in the cold cubed butter until the mixture looks like big crumbs. Pulse in the egg yolk and ice water until the dough comes together. Roll the dough into a disk, cover it with plastic wrap, and put it in the fridge for 30 minutes. Warm the oven up to 190C 375F. Spread the dough out on a floured surface until it is 1/8 inch thick. Make circles out of the dough and press them into tart pans. Fork the bottom of the dough, and bake it for 10 to 12 minutes, until it's set. Take out of the oven and let cool completely. Put raspberries in tart shells that have been cooled. Heavy cream should be heated in a small saucepan until it just starts to simmer. Put the chocolate chips on top and let it sit for 5 minutes. Add the butter and stir until it melts and is fully mixed in. Cover raspberries in tart shells with chocolate ganache. Put it in the fridge for at least an hour to set. Enjoy! Serve cold.

Prep Time: 45 minutes

Cook Time: 15 minutes

Indulge in layers of rich brownies, creamy caramel, and a hint of sea salt, topped with whipped cream and vanilla yogurt. This Salted Caramel Brownie Trifle is a heavenly dessert for any occasion.

Ingredients: 1 box brownie mix. 1 cup caramel sauce. 1 teaspoon sea salt. 2 cups whipped cream. 1 cup chocolate chips. 1 cup chopped nuts e.g., walnuts or pecans. 1 cup crushed cookies. 1 cup vanilla yogurt.

Instructions: Prepare the brownie mix according to the package instructions and bake. Let the brownies cool, then cut them into bite-sized pieces. In a trifle dish or individual glasses, layer the brownie pieces, drizzling caramel sauce and sprinkling sea salt on each layer. Add a layer of whipped cream, chocolate chips, chopped nuts, and crushed cookies. Repeat the layers until the trifle dish is filled. Finish with a dollop of whipped cream, a drizzle of caramel sauce, and a sprinkle of sea salt on top. Refrigerate for at least 2 hours before serving. Just before serving, add a spoonful of vanilla yogurt on top of each serving. Enjoy your delicious Salted Caramel Brownie Trifle!

Prep Time: 30 minutes

Cook Time: 25 minutes

Prepare 50 freezer meals in advance with this easy slow cooker recipe. Perfect for busy weekdays or lazy weekends. Simply thaw and dump into the slow cooker for a delicious and hassle-free meal.

Ingredients: 10 lbs boneless, skinless chicken thighs. 5 lbs baby carrots. 5 lbs baby potatoes, halved. 5 large onions, chopped. 10 cloves garlic, minced. 2 cups chicken broth. 2 cups soy sauce. 2 cups honey. 1 cup balsamic vinegar. 1/2 cup olive oil. 1/4 cup Worcestershire sauce. 1/4 cup Dijon mustard. 1/4 cup brown sugar. 1/4 cup minced fresh ginger. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Soy sauce, honey, olive oil, Worcestershire sauce, Dijon mustard, brown sugar, garlic, ginger, salt, and pepper should all be mixed together in a large bowl. Put chicken thighs, baby carrots, baby potatoes, and chopped onions into five gallon-sized freezer bags in an even way. Put some marinade in each bag with ingredients, close it up tight, and put it in the freezer. Let it thaw overnight in the fridge before cooking. Put what's in one bag into a slow cooker. For 6 to 8 hours, or until the chicken is soft and cooked all the way through, cook on low heat. Before serving, sprinkle with fresh parsley.

Prep Time: 30 minutes

Cook Time: 480 minutes

In this gluten-free chimichurri steak recipe, ribeye steaks are grilled until they are juicy and then topped with a bright, herbaceous chimichurri sauce. This dish is delicious and filling, and it's great for any event.

Ingredients: 2 ribeye steaks. 1 cup fresh parsley, chopped. 4 cloves garlic, minced. 1/4 cup red wine vinegar. 1/2 cup olive oil. 1 tablespoon dried oregano. 1 teaspoon red pepper flakes. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a small bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper. Mix well to make the chimichurri sauce. Season the ribeye steaks generously with salt and pepper on both sides. Grill the steaks for about 4-5 minutes on each side for medium-rare, or longer if desired. Once the steaks are cooked to your liking, remove them from the grill and let them rest for a few minutes. Serve the steaks with chimichurri sauce drizzled on top. Enjoy your gluten-free chimichurri steak!

Prep Time: 15 minutes

Cook Time: 10 minutes