Lily Love

These baked plantain fries taste great and are better for you than regular fries. They are great as a snack or side dish for any event when paired with a creamy garlic avocado dipping sauce.

Ingredients: 3 ripe plantains. 2 tablespoons olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. 1 ripe avocado. 2 cloves garlic. 2 tablespoons lemon juice. 2 tablespoons chopped fresh cilantro. Salt to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Cut the plantains into shapes that look like fries after peeling them. Toss the plantain fries with salt, pepper, garlic powder, olive oil, and pepper in a bowl until they are well covered. Put the fries on a baking sheet that has been lined with parchment paper so that they are all in one layer. Flip the fries over once or twice during the 2025 minutes of baking, until they are golden and crispy. As the fries are baking, make the sauce for dipping the fries in. Put the garlic cloves, avocado, lemon juice, cilantro, and salt in a blender or food processor and blend or process them together. Mix until it's creamy and smooth. Move the sauce for dipping avocado to a bowl for serving. Hot plantain fries should be served with the garlic avocado sauce when they are done. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

The soft chicken, tangy salsa, and tasty spices in these Shredded Chicken Tacos with Corn Salsa make your mouth water. They're great for a weeknight dinner or a party dish that everyone loves.

Ingredients: 2 cups shredded chicken. 1 cup corn kernels. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 lime, juiced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small taco shells. 1 cup shredded lettuce. 1/2 cup shredded cheddar cheese. Sour cream and hot sauce for serving.

Instructions: Shred chicken, diced tomatoes, diced red onion, and chopped cilantro together in a bowl. Put corn kernels, cumin, chili powder, salt, and pepper in a different bowl. Mix them together to make the corn salsa. Follow the directions on the package to warm the taco shells up in the oven or on a skillet. Put some lettuce shreds, chicken mixture, corn salsa, and cheddar cheese shreds in each taco shell. You can top it with sour cream and hot sauce if you like. Have fun with your tasty Shredded Chicken Tacos with Corn Salsa!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the rich and creamy flavors of this Chocolate Raspberry Tart. A rich dark chocolate ganache fills a buttery crust, and fresh raspberries sit on top of the ganache.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup cold water. 1 cup dark chocolate, chopped. 1/2 cup heavy cream. 1 tablespoon unsalted butter. 1 pint fresh raspberries. Powdered sugar, for dusting.

Instructions: Preheat oven to 375F 190C. In a food processor, combine flour, cold cubed butter, granulated sugar, and salt. Pulse until mixture resembles coarse crumbs. Gradually add cold water while pulsing until dough comes together. Press dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork. Bake crust for 15-20 minutes or until golden brown. Let it cool completely. In a small saucepan, heat heavy cream until it simmers. Remove from heat and add chopped chocolate and butter. Stir until smooth and glossy. Pour chocolate ganache into the cooled tart shell. Spread evenly. Arrange fresh raspberries on top of the ganache. Refrigerate tart for at least 1 hour to set. Before serving, dust with powdered sugar. Enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

#butterycrust, #chocolatelove, #raspberrylover, #dessertinspiration

Enjoy the perfect balance of hearty oats, wholesome barley, and rich chocolate chunks in these delightful cookies. The addition of nuts adds a satisfying crunch to every bite.

Ingredients: 1 cup rolled oats. 1/2 cup barley flour. 1/2 cup whole wheat flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon cinnamon. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup dark chocolate chunks. 1/4 cup chopped nuts e.g., walnuts or almonds.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the rolled oats, barley flour, whole wheat flour, baking soda, salt, and cinnamon. In a separate larger bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the dark chocolate chunks and chopped nuts. Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

It's very easy to make these healthy refried beans in the slow cooker, and they taste great. They are a versatile dish that can be used as a side dish or as a filling in different Mexican-inspired recipes. They are great for a vegan-friendly meal.

Ingredients: 2 cups dry pinto beans. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeo pepper, chopped optional. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon paprika. 1 teaspoon salt. 6 cups vegetable broth.

Instructions: Rinse the pinto beans and place them in a slow cooker. Add chopped onion, minced garlic, jalapeo if using, cumin, chili powder, paprika, and salt to the slow cooker. Pour vegetable broth over the ingredients. Cover and cook on low for 8-10 hours or until beans are tender. Once beans are cooked, use a potato masher or immersion blender to mash the beans to desired consistency. Adjust seasoning if needed. Serve hot as a side dish or in burritos, tacos, or bowls.

Prep Time: 10 minutes

Cook Time: 480 minutes

These gluten-free pizza bites are perfect for parties or as a snack. They are loaded with gooey cheese, zesty pepperoni, and flavorful seasonings, all on a crispy gluten-free crust.

Ingredients: 1 cup gluten-free pizza crust mix. 1/2 cup warm water. 1/4 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/4 cup sliced pepperoni. 1 tablespoon olive oil. 1/2 teaspoon Italian seasoning. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Warm water and gluten-free pizza crust mix should be mixed together in a bowl. Mix until a dough starts to form. On a baking sheet lined with parchment paper, roll out the dough until it is about 1/4 inch thick. Put pizza sauce all over the dough in a thin layer. Add some shredded mozzarella cheese on top of the sauce. Spread the pepperoni slices out evenly on top of the cheese layer. On top, sprinkle Italian seasoning, garlic powder, salt, and pepper, as well as olive oil. In an oven that has already been heated, bake the crust for 12 to 15 minutes, or until it turns golden brown and the cheese melts and bubbles. Take it out of the oven and let it cool for a few minutes. Then cut it into squares that are easy to eat. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 15 minutes

With this easy no-churn strawberry ice cream, you can enjoy a cool and creamy keto-friendly treat. It's the perfect dessert for people on a low-carb diet because it's made with healthy ingredients and won't make them feel bad.

Ingredients: 2 cups heavy whipping cream. 1/2 cup powdered erythritol. 1 teaspoon vanilla extract. 1 cup mashed strawberries fresh or frozen. 1/4 cup chopped strawberries for texture.

Instructions: In a large bowl, whip the heavy whipping cream until stiff peaks form. Gently fold in the powdered erythritol and vanilla extract until well combined. Add in the mashed strawberries and chopped strawberries, folding gently to incorporate. Transfer the mixture into a freezer-safe container and smooth the top. Cover the container with a lid or plastic wrap and freeze for at least 4 hours or until firm. Once frozen, scoop and serve your delicious keto-friendly strawberry ice cream!

Prep Time: 15 minutes

Cook Time: 0 minutes

A beef stir-fry with Asian flavors that is both savory and sweet. Soy sauce, honey, garlic, and ginger are mixed together to make a tasty marinade for tender beef slices. The beef is then quickly stir-fried with onions and bell peppers. This dish is full of flavor and perfect for when you want something hearty and delicious to eat.

Ingredients: 500g beef sirloin, thinly sliced. 1/4 cup soy sauce. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: To make the sauce, mix the soy sauce, honey, garlic, and ginger in a bowl. Make sure the beef slices are well covered when you add them to the marinade. For at least 30 minutes, let it sit. In a pan, heat vegetable oil over medium-high heat. Put in the beef slices that have been marinated. Cook for two to three minutes, until the beef is browned. Take it out of the pan and set it aside. Slice the onion and bell pepper and put them in the same pan. Make sure they are soft but still crisp. Put the cooked beef slices back in the pan. Bring it all together and stir-fry for two more minutes. Add pepper and salt to taste. Add sesame seeds as a garnish before serving. Enjoy while hot!

Prep Time: 35 minutes

Cook Time: 10 minutes

Very tasty banana muffins made in an air fryer. It smells like fresh almonds, and these muffins are great with coffee or as a snack.

Ingredients: 2 sinaasappels. 200 g bloem. 100 g suiker. 2 eieren. 100 ml melk. 75 g boter. 1 tl bakpoeder. 1/2 tl vanille-extract. Snufje zout.

Instructions: Rasp the shaft of the sinasappels and take the sap out of them. Smelt the bottle and leave it alone. In a bowl, mix the flower, the sauce, the bread, and a small amount of cheese. Add the animal fat, milk, vanilla extract, orange blossom extract, and orange blossom extract to the drug ingredients. Meng went. Put the melted butter on top and cook it until it's a happy brown color. Check the muffin cups or use muffin cups made of paper. Put the muffin cups in the oven for about two minutes before the meal. Get the air fryer warm to 160C. Put the muffin cups in the air fryer and cook the muffins for 15 to 18 minutes at 160C, or until they are golden brown and ready to eat. Take the muffins out of the air fryer and put them on a rooster to cook. Serve the delicious muffins and enjoy them!

Prep Time: 15 minutes

Cook Time: 18 minutes

Family Tree-2 Pasta is a colorful and tasty dish that shows off the sweetness of heirloom tomatoes. The sauce is cooked just right with garlic and basil, making a delicious cover for the al dente spaghetti. It's a simple but classy pasta dish that's perfect for any event because it's topped with Parmesan cheese.

Ingredients: 250g heirloom tomatoes, diced. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. 300g spaghetti pasta. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese.

Instructions: Put olive oil in a pan and heat it over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Sprinkle salt and pepper on top, then add the diced heirloom tomatoes. Cook for about 8 to 10 minutes, or until the tomatoes break down and release their juices. In the meantime, cook the spaghetti according to the directions on the package until it is al dente. Save a cup of the pasta water after you drain the pasta. Mix the cooked pasta with the tomato sauce in the pan. If the sauce gets too thick, add some pasta water. Mix in the Parmesan cheese and chopped basil leaves. Cook for two more minutes, until the sauce covers the pasta evenly. If you want, you can serve it hot with extra Parmesan cheese and basil leaves on top.

Prep Time: 10 minutes

Cook Time: 20 minutes

A vegan dish that is both cool and creamy. It has spiralized zucchini, diced tomatoes, and a creamy avocado sauce.

Ingredients: 2 medium zucchinis, spiralized. 2 large tomatoes, diced. 1 ripe avocado. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 2 tablespoons olive oil. Salt and pepper, to taste. Fresh basil leaves, for garnish.

Instructions: In a blender, combine the avocado, minced garlic, lemon juice, nutritional yeast, olive oil, salt, and pepper. Blend until smooth to make the avocado sauce. In a large pan, heat some olive oil over medium heat. Add the diced tomatoes and cook until softened, about 5 minutes. Add the spiralized zucchini to the pan with the tomatoes. Cook for another 3-4 minutes until the zucchini is tender but still slightly crisp. Pour the avocado sauce over the zucchini and tomatoes. Stir well to coat the vegetables evenly and heat through for about 2 minutes. Remove from heat and serve immediately, garnished with fresh basil leaves. Enjoy your delicious and nutritious tomato zucchini spaghetti with avocado sauce!

Prep Time: 15 minutes

Cook Time: 10 minutes

These delicious Paleo strawberry thumbprint cookies are made without grains. Made with almond and coconut flours, they are filled with sugar-free strawberry jam and sweetened with honey or maple syrup. Ideal as a more healthful dessert choice.

Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut flour. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/4 tsp salt. 1/2 cup strawberry jam sugar-free for strict Paleo. Fresh strawberries for garnish, optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, coconut flour, salt, melted coconut oil, vanilla extract, and honey or maple syrup should all be combined in a mixing bowl. Stir to form a dough. Take tiny bits of dough and form them into balls. Put them on the baking sheet that has been prepared. Make an indent in the middle of each cookie with your thumb or the back of a small spoon. Put strawberry jam inside each indentation. Bake for 12 to 15 minutes, or until the edges of the cookies start to turn golden, in a preheated oven. Take them out of the oven and let cool for a few minutes on the baking sheet, then move them to a wire rack to finish cooling. Garnish each cookie with a small slice of fresh strawberry, if you'd like. Enjoy your grain-free strawberry thumbprint cookies once they're completely cool!

Prep Time: 15 minutes

Cook Time: 15 minutes

The tangy sweetness of cranberry sauce and the smokey flavor of BBQ sauce come together in this slow cooker chicken recipe to make a delicious and easy meal. This recipe is great for busy days when you want a quick and easy dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup cranberry sauce. 1 cup BBQ sauce. 1/4 cup water. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a bowl, mix together cranberry sauce, BBQ sauce, water, Worcestershire sauce, garlic powder, salt, and pepper. Place chicken breasts in the slow cooker. Pour the sauce mixture over the chicken, ensuring it's evenly coated. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and fully cooked. Once done, shred the chicken using two forks and mix it well with the sauce. Serve hot over rice or with your favorite side dishes.

Prep Time: 10 minutes

Cook Time: 240 minutes

Sweet Pea's Kitchen's BBQ Chicken Pizza is a mouthwatering combination of smoky BBQ sauce, tender chicken, and gooey cheese. The red onion adds a zesty kick, while cilantro adds a fresh, herby flavor. Perfect for pizza night with family and friends!

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup BBQ sauce. 1 1/2 cups cooked chicken breast, shredded. 1 1/2 cups shredded mozzarella cheese. 1/2 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup corn kernels optional. 1/4 cup black olives, sliced optional. Salt and pepper to taste.

Instructions: Warm up your oven to 475F 245C and put a pizza stone or baking sheet inside to warm up at the same time. On a floured surface, roll out the pizza dough to the thickness you want. Place the dough on a piece of parchment paper after it has been rolled out. Spread a thin layer of BBQ sauce over the pizza dough, making sure to leave a little space around the edges for the crust. Spread the shredded chicken out evenly on top of the BBQ sauce. The shredded mozzarella cheese should be put on top of the chicken. Put the red onion slices on top of the cheese. You can top the pizza with corn kernels and sliced black olives if you want to. Add pepper and salt to taste. Carefully move the pizza from the parchment paper to the pizza stone or baking sheet that has been heated up in the oven. Put it in the oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Take the pizza out of the oven and top it with chopped fresh cilantro. First let it cool down, then cut it up and serve. Have fun with your tasty BBQ chicken pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

Instead of regular pizza, try these gluten-free zucchini mini pizzas. They taste great and are good for you. There is no gluten in the zucchini crust, and you can change the toppings to your taste. They're great as a snack or starter for any event.

Ingredients: 2 medium-sized zucchinis. 1/2 cup gluten-free pizza sauce. 1 cup shredded mozzarella cheese or dairy-free alternative. 1/4 cup sliced black olives. 1/4 cup sliced cherry tomatoes. 1/4 cup fresh basil leaves. 1/4 teaspoon dried oregano. Salt and pepper to taste. Olive oil for brushing.

Instructions: Preheat your oven to 400F 200C. Slice the zucchinis into 1/4-inch thick rounds. These will be your pizza crusts. Place the zucchini rounds on a baking sheet lined with parchment paper. Brush the zucchini rounds lightly with olive oil and season with a pinch of salt and pepper. Spread a small spoonful of gluten-free pizza sauce onto each zucchini round. Sprinkle shredded mozzarella cheese over the sauce. Top with sliced black olives, cherry tomatoes, and a few basil leaves on each zucchini round. Sprinkle dried oregano over the mini pizzas for added flavor. Bake in the preheated oven for about 10-12 minutes or until the cheese is bubbly and slightly golden. Remove from the oven and let cool for a few minutes. Serve your gluten-free zucchini mini pizzas with fresh basil leaves as a garnish. Enjoy your delicious gluten-free mini pizzas!

Prep Time: 15 minutes

Cook Time: 12 minutes

These Apricot White Chocolate Cookies combine chewy dried apricots and creamy white chocolate chips to create a delectable treat that will satisfy your sweet tooth.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup dried apricots, chopped. 1 cup white chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking soda, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The white chocolate chips and chopped dried apricots should be carefully mixed in. Using a cookie scoop or spoon, drop cookie dough by the tablespoonful onto the baking sheets that have been prepared, leaving about 2 inches between each one. 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 a few minutes on the baking sheets before moving them to wire racks to cool all the way. You can enjoy these tasty Apricot White Chocolate Cookies with milk or your favorite hot drink.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Keto Indian Cabbage Rice is a flavorful and low-carb alternative to traditional rice dishes. The combination of Indian spices adds warmth and depth to the shredded cabbage, making it a perfect side dish for any Keto meal.

Ingredients: 1 medium head of cabbage, shredded. 2 tablespoons ghee or coconut oil. 1 teaspoon cumin seeds. 1 teaspoon mustard seeds. 1 teaspoon turmeric powder. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon red chili powder. Salt to taste. Fresh cilantro leaves, chopped, for garnish.

Instructions: In a big skillet over medium-low heat, melt ghee or coconut oil. Put in the mustard and cumin seeds. Cook until they begin to pop. Shred the cabbage and add it to the pan. Saut for 5 to 7 minutes, or until it starts to get soft. Ground coriander, ground cumin, red chili powder, and salt should all be added and mixed in. Keep cooking for another 5 to 7 minutes, or until the cabbage is as soft as you like it. Before serving, sprinkle with fresh cilantro leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes