WB Trash King

This Green Power Smoothie will help you lose weight. That's a tasty and satisfying way to start the day or refuel after a workout. It's full of protein, fruits, and greens.

Ingredients: 1 cup spinach. 1/2 cup kale. 1/2 banana. 1/2 apple, chopped. 1/4 avocado. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon chia seeds. Ice cubes.

Instructions: Avocado, Greek yogurt, apple, banana, spinach, and kale should all be put into a blender. Mix until it's creamy and smooth. To finish the blend, add the honey and chia seeds. Blend in the ice cubes until the consistency you want is reached. Pour into a glass. If you want, add a slice of apple or chia seeds to the top. Have fun drinking your healthy Green Power Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

For these clean eating pork tacos, only healthy ingredients are used, and the meat is cooked slowly until it's just right. Great for a filling meal that tastes great and is good for you.

Ingredients: 1 lb pork shoulder, trimmed and cut into chunks. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup diced tomatoes. 1 tbsp chili powder. 1 tsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. Corn tortillas, for serving. Optional toppings: avocado, cilantro, lime wedges.

Instructions: Place pork, onion, garlic, bell pepper, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper in a slow cooker. Stir to combine ingredients. Cover and cook on low for 6-8 hours, or until pork is tender and falls apart easily. Using two forks, shred the pork in the slow cooker. Serve the shredded pork in corn tortillas with desired toppings.

Prep Time: 15 minutes

Cook Time: 360 minutes

These delightful fall treats are Easy Apple Cider Donuts. Their flavor is warm and comforting, derived from the combination of nutmeg, cinnamon, and apple cider. Ideal on a brisk autumn day with a cup of hot cider or coffee.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/2 cup apple cider. 1/4 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. Oil for frying e.g., vegetable oil. For coating: 1/2 cup granulated sugar, 1 tsp ground cinnamon.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix together the apple cider, buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Heat the oil in a large, deep saucepan or fryer to 350F 175C. Drop spoonfuls of the dough into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side or until golden brown and cooked through. Remove the donuts from the oil and drain on a paper towel-lined plate. While the donuts are still warm, roll them in a mixture of sugar and cinnamon to coat evenly. Serve the apple cider donuts warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Savor a tasty and nutritious raw cauliflower hummus as a snack or dip. For those on a raw or low-carb diet, this recipe is an excellent substitute for classic chickpea hummus.

Ingredients: 1 medium cauliflower head. 1/4 cup tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons water adjust as needed.

Instructions: Put the cauliflower florets in a food processor after cutting them up. The cauliflower should have tahini, garlic that has been chopped up, lemon juice, olive oil, ground cumin, salt, and pepper added to it. As needed, scrape down the sides of the bowl to make sure the mixture stays smooth. To get the right consistency, add water one tablespoon at a time if the hummus is too thick. You can add more salt, pepper, or lemon juice to the hummus if you think it needs it. Put the raw cauliflower hummus in a bowl that will be used for serving. Add a drizzle of olive oil and a sprinkle of cumin or paprika if you like. You can dip it in pita bread or your favorite raw vegetables.

Prep Time: 15 minutes

Cook Time: 0 minutes

Delicious grilled bell peppers stuffed with a savory blend of barbecue chicken, quinoa, black beans, corn, and melted cheddar cheese.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 cup cooked quinoa. 1 cup cooked shredded chicken. 1/2 cup barbecue sauce. 1/2 cup black beans, drained and rinsed. 1/2 cup corn kernels. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm up the grill over medium-high heat. BBQ sauce, black beans, corn, red onion, cheddar cheese, smoked paprika, and garlic powder should all be mixed together in a large bowl. Add pepper and salt to taste. Fill each half of the bell pepper with the quinoa and chicken mixture. Gently press down on the filling to make it fit. Close the lid on the grill and put the stuffed peppers on it. Grill the peppers for 15 to 20 minutes, or until they are soft and a little charred. Add more cheddar cheese to top of each stuffed pepper during the last 5 minutes of grilling and then close the lid to melt the cheese. Carefully take the stuffed peppers off the grill and add fresh cilantro on top. BBQ Chicken & Quinoa Stuffed Peppers are best when served hot.

Prep Time: 20 minutes

Cook Time: 20 minutes

A quick and delicious twist on traditional carbonara using ramen noodles. Perfect for a speedy and satisfying meal with the rich flavors of bacon, Parmesan, and fresh parsley.

Ingredients: 2 packs of ramen noodles. 4 slices of bacon, chopped. 3 eggs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and black pepper to taste.

Instructions: Cook ramen noodles according to package instructions. Drain and set aside. In a skillet, cook chopped bacon until crispy. Remove excess grease, leaving about a tablespoon in the skillet. In a bowl, whisk together eggs, Parmesan cheese, salt, and black pepper. Add the cooked ramen noodles to the skillet with bacon. Pour the egg mixture over the noodles and quickly toss to coat, allowing the heat to cook the eggs and create a creamy sauce. Remove from heat and stir in chopped parsley. Serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes

This White Pizza Dip is a creamy, cheesy delight perfect for parties or game nights. It's packed with the flavors of a classic white pizza, making it an irresistible appetizer.

Ingredients: 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon crushed red pepper flakes. Salt and black pepper to taste. 1/4 cup chopped fresh parsley, for garnish.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, mayonnaise, minced garlic, oregano, basil, red pepper flakes, salt, and black pepper. Transfer the mixture to an oven-safe dish. Bake in the preheated oven for 20-25 minutes or until the dip is hot and bubbly. Garnish with chopped parsley before serving. Serve hot with breadsticks, crackers, or sliced baguette.

Prep Time: 10 minutes

Cook Time: 25 minutes

Delight your taste buds with these Bailey's spiked cake pops from Pint Sized Baker. The combination of chocolate cake, Bailey's Irish Cream, and a colorful candy coating makes for a festive and delicious treat.

Ingredients: 1 box chocolate cake mix. 1/2 cup Bailey's Irish Cream. 1/2 cup chocolate frosting. 1 package candy melts any color for coating. 1 tablespoon vegetable oil. Lollipop sticks. Sprinkles for decoration.

Instructions: Bake the chocolate cake according to the package instructions. Allow the cake to cool completely and crumble it into a large bowl. Add Bailey's Irish Cream and chocolate frosting to the crumbled cake. Mix until well combined. Scoop out small portions of the mixture and roll them into cake balls. Place them on a lined baking sheet. Melt candy melts with vegetable oil in the microwave or using a double boiler until smooth. Dip the tip of each lollipop stick into the melted candy and insert it into the cake balls. Dip each cake ball into the melted candy coating, ensuring it's fully covered. Allow excess to drip off. Decorate with sprinkles while the coating is still wet. Place the cake pops upright in a styrofoam block or a cake pop stand to set. Allow the cake pops to cool and the coating to harden before serving.

Prep Time: 30 minutes

Cook Time: 25 minutes

This Pepper Jack Kale Grilled Cheese is a delicious twist on the classic grilled cheese sandwich. The spicy kick from the Pepper Jack cheese and the healthy addition of kale make it a satisfying and flavorful meal.

Ingredients: 2 slices of whole-grain bread. 2 slices of Pepper Jack cheese. 1 cup of kale leaves, washed and chopped. 1 tablespoon of butter. 1/2 teaspoon of olive oil. Salt and pepper to taste.

Instructions: Place the pan on medium heat. The chopped kale should wilt after about two to three minutes of cooking in the olive oil. Add pepper and salt. Take it off the heat. Each piece of bread should have one side brushed with butter. In the pan, put one slice of bread with the buttered side down. On top of the bread in the pan, put one slice of Pepper Jack cheese. Spread the kale that has been sauted out evenly on top of the cheese. On top of the kale, put the second slice of Pepper Jack cheese. Put the second slice of bread on top, buttered side up. That's it! You're done cooking when the bottom piece of bread turns golden brown and the cheese starts to melt. The other side of the sandwich should be cooked for another two to three minutes, or until it is golden brown and the cheese is melted. Once it's cool enough, take it out of the pan and cut it in half. Enjoy your Pepper Jack Kale Grilled Cheese while it's still hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

These decadent Red Velvet Cheesecake Brownies combine the rich flavors of red velvet cake with creamy cheesecake swirls and chocolate chips for the ultimate dessert indulgence.

Ingredients: 1 box red velvet cake mix. 1/2 cup vegetable oil. 2 eggs. 1 package cream cheese 8 oz, softened. 1/2 cup sugar. 1 teaspoon vanilla extract. 1 cup chocolate chips.

Instructions: Preheat oven to 350F 175C and grease a 9x13 inch baking dish. In a large bowl, mix together the red velvet cake mix, vegetable oil, and eggs until well combined. Spread the batter evenly into the prepared baking dish. In another bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture onto the red velvet batter in the baking dish. Using a knife, swirl the cream cheese mixture into the red velvet batter to create a marbled effect. Sprinkle chocolate chips evenly over the top of the batter. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into squares. Enjoy your delicious Red Velvet Cheesecake Brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delightful combination of traditional Scottish Cullen Skink flavors in tart form, complemented by the sweetness of fresh figs and the savory goodness of crispy bacon bits.

Ingredients: 1 sheet of puff pastry. 200g smoked haddock, cooked and flaked. 4 eggs. 200ml double cream. 1 onion, finely chopped. 2 cloves garlic, minced. 4-6 fresh figs, quartered. 100g crispy bacon bits. Salt and black pepper to taste. Fresh chives for garnish.

Instructions: Turn on your oven and heat it up to 180C 350F. Spread the puff pastry out and use it to line a tart pan. Use a fork to make holes in the base. For 10 to 15 minutes, or until it's just barely golden, blind bake the pastry. Take it out of the oven and set it aside. Put the minced garlic and chopped onion in a frying pan and cook them until the onion is soft and clear. Whisk the eggs and double cream together in a bowl. Add black pepper and salt. Cover the baked pastry base with the flaked smoked haddock. Spread the egg and cream mix on top of the haddock in the tart pan. Spread the chopped figs and bacon bits out on top. After the oven is hot, bake the tart for 25 to 30 minutes, or until the top is set and golden brown. Add fresh chives as a garnish. Enjoy your hot Cullen Skink Tart with Figs and Pigs!

Prep Time: 20 minutes

Cook Time: 45 minutes

These mini vegan key lime pies are a delightful twist on the classic dessert. Creamy and tangy filling made with cashews and key lime juice, nestled in a buttery almond flour crust, they are perfect for any occasion.

Ingredients: 1 cup raw cashews, soaked overnight. 1/2 cup coconut cream. 1/4 cup maple syrup. 1/4 cup key lime juice. 1 tablespoon key lime zest. 1/4 cup coconut oil, melted. 1 cup almond flour. 3 tablespoons coconut oil, melted. 2 tablespoons maple syrup. Pinch of salt. Key lime slices for garnish optional.

Instructions: Set the oven to 350F 175C and heat it up. Melt 3 tablespoons of coconut oil, add 2 tablespoons of maple syrup, and a pinch of salt. Use a food processor to blend the ingredients until they form a dough. Make sure the dough is spread out evenly along the bottom and up the sides of the mini tart pans when you press it into them. It takes 10 to 12 minutes in the oven until the crusts are lightly golden. Allow them to totally cool down. Soaked cashews, coconut cream, maple syrup, key lime juice, key lime zest, and 1/4 cup melted coconut oil should all be put into a blender. Mix until it's creamy and smooth. Put the lime filling into the tart shells that have been left to cool. Put the tarts in the fridge for at least 4 hours, or until they are set. If you want, you can add key lime slices to the top after it's set before serving.

Prep Time: 20 minutes

Cook Time: 12 minutes

Put your favorite toppings on this classic chicken burger that is both tasty and easy to make. It's great for a fast dinner!

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 1/4 cup finely chopped green bell pepper. 1/4 cup finely chopped parsley. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 4 hamburger buns. 4 lettuce leaves. 4 slices of tomato. 4 slices of cheddar cheese. 4 tablespoons mayonnaise. 4 tablespoons ketchup. 4 tablespoons mustard. 4 slices of pickles.

Instructions: Put breadcrumbs, Parmesan cheese, onion, green bell pepper, parsley, salt, and black pepper in a bowl. Add the ground chicken and mix it all together. Combine well. Split the mixture in half and shape each half into a burger patty. On a stove or grill, heat a pan over medium-high heat. They should be cooked for 5 to 6 minutes on each side, or until they are done all the way through and have a nice golden crust. In the last minute of cooking, cover each patty with a piece of cheddar cheese and place it on top. This will melt the cheese. You can grill or toast the hamburger buns until they are just barely browned. On the bottom half of each bun, spread mayonnaise. Then, add ketchup and mustard. Put a lettuce leaf on top of the sauce, then a chicken patty with cheese that has melted on top of that. Put a tomato slice and a pickle slice on top of the chicken patty. Lastly, put the other half of the bun on top and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Slow Cooker Chili Mac and Cheese is a hearty and comforting meal that is perfect for busy weeknights. With the flavors of chili combined with creamy mac and cheese, it's a family favorite!

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz diced tomatoes. 1 can 15 oz tomato sauce. 1 can 15 oz kidney beans, drained and rinsed. 1 can 4 oz diced green chilies. 2 cups beef broth. 2 cups elbow macaroni, uncooked. 2 cups shredded cheddar cheese. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.

Instructions: Cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onion is soft. Get rid of extra fat. Put the slow cooker on high and add the cooked beef mixture. To this mix you should add kidney beans, green chilies, beef broth, elbow macaroni, chili powder, cumin, salt, and pepper. Use a stir to mix. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the pasta is soft. Add the shredded cheddar cheese and mix it in until it melts and is well mixed in. Serve hot, and if you want, top with more cheese.

Prep Time: 15 minutes

Cook Time: 240 minutes

A delicious and hearty Taco Soup made in the Crock Pot, perfect for a comforting meal. Packed with flavorful ingredients, this soup is easy to prepare and loaded with Mexican-inspired goodness.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 bell pepper, diced. 2 cans 15 oz each black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 can 10 oz diced tomatoes with green chilies. 1 packet taco seasoning. 1 packet ranch dressing mix. 4 cups chicken broth. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro. Tortilla chips for serving.

Instructions: Put chopped onions and bell peppers into a skillet and add the ground beef. Brown the ground beef. Add the onions, bell peppers, and cooked beef to the Crock Pot. Put corn, black beans, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and ranch dressing mix in the crock pot. Add the chicken broth and mix everything well. Add pepper and salt to taste. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve hot with tortilla chips and any toppings you want.

Prep Time: 15 minutes

Cook Time: 6 minutes

California Maki is a popular sushi roll featuring creamy avocado, crunchy cucumber, and imitation crab wrapped in seasoned rice and nori. It's a delicious and satisfying sushi option for any occasion.

Ingredients: 6 sheets nori seaweed. 2 cups sushi rice. 1 avocado, sliced. 1/2 cucumber, julienned. 6 imitation crab sticks. Sesame seeds, for garnish. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Cook sushi rice according to package instructions. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top. Arrange avocado slices, cucumber strips, and crab sticks in the center of the rice. Using the bamboo mat, roll the sushi tightly, starting from the bottom. Wet the top border of the nori with water to seal the roll. Slice the roll into bite-sized pieces using a sharp knife. Garnish with sesame seeds. Serve with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 0 minutes

Strawberry banana muffins that are free of gluten are a tasty and healthy treat. They are tasty, moist, and great for people who can't have gluten. You can eat them for breakfast or as a snack.

Ingredients: 2 ripe bananas, mashed. 1 cup gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/2 cup fresh strawberries, diced. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 2 eggs. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners or grease the cups. In a mixing bowl, combine the mashed bananas, almond milk, melted coconut oil, eggs, and vanilla extract. Mix well. In another bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the diced strawberries. Divide the batter evenly among the muffin cups. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free Strawberry Banana Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes