if you can't hang

Enjoy this raw vegan carrot cake with a delicious cashew cream cheese frosting that is good for you. Dates and maple syrup give this dessert their natural sweetness, and spices add their earthy flavors. It's a guilt-free treat for any occasion.

Ingredients: 3 cups shredded carrots. 1 cup walnuts. 1 cup dates, pitted. 1 cup shredded coconut. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/4 teaspoon ground ginger. Pinch of salt. 1 cup cashews, soaked for 2 hours. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 tablespoon lemon juice. 1 teaspoon vanilla extract.

Instructions: In a food processor, pulse the walnuts until finely ground. Add dates, shredded coconut, cinnamon, nutmeg, ginger, and salt. Pulse until well combined. Transfer mixture to a bowl and stir in shredded carrots. Press mixture firmly into a lined cake pan. Place in the refrigerator to chill while preparing the frosting. In a blender, combine soaked cashews, maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until smooth and creamy. Remove cake from the refrigerator and spread frosting evenly over the top. Garnish with additional shredded carrots or chopped walnuts if desired. Slice and serve chilled. Enjoy!

Enjoy a tasty keto-friendly lemon mug cake that is low in carbs and ready in less than two minutes. This treat doesn't have any sugar and tastes great with lemon.

Ingredients: 2 tbsp almond flour. 1 tbsp coconut flour. 1 tbsp erythritol or preferred sugar substitute. 1/4 tsp baking powder. Pinch of salt. 1 egg. 1 tbsp lemon juice. 1/2 tsp lemon zest. 1 tbsp melted butter or coconut oil.

Instructions: In a microwave-safe mug, mix almond flour, coconut flour, erythritol, baking powder, and salt. Add the egg, lemon juice, lemon zest, and melted butter or coconut oil. Mix until smooth. Microwave on high for 1 minute and 30 seconds, or until the cake is firm to the touch. Allow the mug cake to cool for a minute, then enjoy warm.

Indulge in these delightful banana chocolate chip donuts with a rich dulce de leche topping. They're perfect for breakfast or as a sweet treat any time of the day.

Ingredients: 1 cup mashed ripe bananas. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/3 cup vegetable oil. 1 egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup mini chocolate chips. Dulce de leche for topping.

Instructions: Set the oven temperature to 175C 350F. Grease and reserve a donut pan. Beat the egg, vanilla extract, brown sugar, granulated sugar, and vegetable oil together in a mixing bowl. Blend until thoroughly blended. Mix the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Stirring until just combined, gradually add the dry ingredients to the banana mixture. Take care not to blend too much. Mix into the batter by folding in the mini chocolate chips. Pour the batter into each of the donut pan's cavities, filling them about two thirds of the way. A toothpick inserted into the center of the donuts should come out clean after baking for 10 to 12 minutes in a preheated oven. The donuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling. Once the donuts are cool, top each one with a delicious drizzle of dulce de leche. Your homemade banana chocolate chip donuts with dulce de leche are ready to be served and enjoyed!

This Barley, Bean, and Vegetable Salad is a nutritious and flavorful dish that's perfect for a light meal or side dish. The combination of barley, black beans, and fresh vegetables tossed in a zesty dressing creates a satisfying and refreshing salad.

Ingredients: 1 cup barley. 1 can 15 oz black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 3 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the barley. Take it out and let it cool down. Cooked barley, black beans, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro should all be put in a large bowl. To make the dressing, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together. Crumble some feta cheese on top of the salad. Put it in the fridge for at least 30 minutes before you serve it. Enjoy it cold!

If you want a low-calorie drink that tastes good and is easy on the stomach, try this Skinny Ice Cocktail. It's great for any event because it has the sourness of lemon and the freshness of white wine.

Ingredients: 6 oz dry white wine. 2 oz club soda. 1 oz fresh lemon juice. 1 tsp agave nectar or honey. Ice cubes. Lemon slices, for garnish. Mint leaves, for garnish.

Instructions: In a shaker, mix together honey, club soda, fresh lemon juice, and white wine. Mix well by shaking. Put ice cubes in a glass. Pour the cocktail mix through a strainer into the glass. Put mint leaves and lemon slices on top. Serve right away and enjoy!

Transform plain chicken into a flavor-packed delight with this BBQ Ranch Grilled Chicken recipe. The combination of barbecue sauce and ranch dressing creates a mouthwatering marinade, resulting in juicy and delicious grilled chicken. Perfect for a quick and tasty meal!

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup barbecue sauce. 1/4 cup ranch dressing. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Mix olive oil, garlic powder, onion powder, smoked paprika, ranch dressing, barbecue sauce, and ranch dressing in a small bowl. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour half of the marinade over them. Cover or seal the bag and put it in the fridge for at least 30 minutes to marinate. Warm up the grill over medium-high heat. Take the chicken out of the marinade and throw away the marinade. Add salt and pepper to the chicken. Grill the chicken for 6 to 8 minutes on each side, or until it's done. During the last few minutes of cooking, baste it with the marinade that you saved. Get the chicken off the grill and let it rest for a few minutes. Then serve it. If you want, you can add chopped fresh parsley as a garnish. Enjoy the BBQ Ranch Grilled Chicken while it's still hot!

For a cool treat in the summer, these Strawberry Lime Pops are perfect. They are full of fruity flavors and a little sour from the lime, so both kids and adults will love them.

Ingredients: 2 cups strawberries, hulled and chopped. 1/4 cup lime juice. 1/4 cup honey or sugar. 1 cup coconut water.

Instructions: In a blender, combine strawberries, lime juice, honey or sugar, and coconut water. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. To release the popsicles, run warm water over the molds for a few seconds.

These Easy Keto Crackle Chicken Thighs are a great low-carb meal choice because they are tasty, juicy, and crispy. When you mix Parmesan cheese and spices together, you get a tasty coating that makes every bite taste great.

Ingredients: 6 chicken thighs, bone-in, skin-on. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1/2 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 4 tablespoons unsalted butter, melted.

Instructions: Start by heating the oven to 400F 200C. Put garlic powder, onion powder, paprika, oregano, thyme, salt, and pepper in a small bowl. Mix them together. Use paper towels to dry the chicken thighs. Cover both sides of each chicken thigh with the melted butter. Cover both sides of the chicken thighs with the Parmesan cheese mixture by pressing them into it. Spread the chicken thighs out on a baking sheet that has been lined with aluminum foil or parchment paper. Warm the oven up and put the chicken in it. Bake for 35 to 40 minutes, or until the chicken is fully cooked and the skin is golden and crispy. Enjoy while hot!

This avocado toast is a simple and tasty vegan option for breakfast or brunch. It's full of flavor and good for you.

Ingredients: 2 slices of whole grain bread. 1 ripe avocado. 1 small tomato, sliced. Fresh basil leaves. Salt and pepper, to taste. Lemon juice optional.

Instructions: Toast the bread until it gets golden brown. Use a fork to mash the avocado in a bowl. If you want, you can add salt, pepper, and lemon juice. Cover the toasted bread slices with the mashed avocado. Add fresh basil leaves and tomato slices on top. If you want, add a little more salt and pepper.

This Fresh and Fast Basil Pesto Hummus is a delightful twist on classic hummus. The addition of fresh basil and Parmesan cheese creates a vibrant and savory dip that's perfect for snacking or as an appetizer for parties.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 1/3 cup fresh basil leaves. 1/4 cup grated Parmesan cheese. 1/4 cup pine nuts. 2 cloves garlic, minced. 2 tablespoons fresh lemon juice. 2 tablespoons extra virgin olive oil. 2 tablespoons water. Salt and pepper to taste.

Instructions: In a food processor, combine chickpeas, basil, Parmesan cheese, pine nuts, and minced garlic. Pulse until the ingredients are well blended and have a coarse texture. With the food processor running, slowly add the fresh lemon juice, extra virgin olive oil, and water until the hummus reaches your desired consistency. Season with salt and pepper to taste, and blend again until well combined. Transfer the basil pesto hummus to a serving bowl. Serve with pita bread, vegetable sticks, or crackers for dipping. Enjoy your fresh and fast basil pesto hummus!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the creamy comfort of Slow Cooker Chicken Alfredo, where tender chicken simmers in a rich Alfredo sauce until it's melt-in-your-mouth perfection. This easy-to-make dish is perfect for busy days when you want a comforting meal waiting for you at home.

Ingredients: 4 boneless, skinless chicken breasts. 1 jar Alfredo sauce. 1 cup chicken broth. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 8 ounces fettuccine pasta, cooked according to package instructions. Fresh parsley, chopped for garnish.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix Alfredo sauce, chicken broth, Parmesan cheese, garlic powder, and black pepper. Pour the sauce mixture over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through. Shred the chicken using two forks. Stir the shredded chicken into the sauce. Add cooked fettuccine pasta to the slow cooker and stir until well combined. Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

This vibrant Mango-Hemp Dressing adds a burst of flavor to any salad or dish. The creamy texture of ripe mango blends perfectly with the nutty richness of hemp seeds, creating a delightful vegan dressing.

Ingredients: 1 ripe mango, peeled and diced. 2 tablespoons hemp seeds. 2 tablespoons lime juice. 2 tablespoons water. 1 tablespoon maple syrup. 1 small garlic clove, minced. Salt and pepper, to taste.

Instructions: In a blender, combine diced mango, hemp seeds, lime juice, water, maple syrup, and minced garlic. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt and pepper to taste. Transfer the dressing to a jar or container and refrigerate until ready to use.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Fiesta Chicken Pasta Casserole is a delicious and comforting meal that's perfect for busy weeknights. Packed with protein, veggies, and cheesy goodness, it's sure to satisfy the whole family!

Ingredients: 2 cups cooked chicken, shredded. 2 cups cooked pasta such as penne or rotini. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced bell peppers any color. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1 cup salsa. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put cooked pasta, black beans, corn, bell peppers, tomatoes, 1/2 cup of shredded cheddar cheese, salsa, sour cream, cilantro, chili powder, cumin, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. Put the mixture in a casserole dish that has been greased. Cover the top with the last 1/2 cup of shredded cheddar cheese. Place the dish in the oven and cover it with foil. Bake for 25 to 30 minutes, or until the food is hot and the cheese melts. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can add more chopped cilantro as a garnish. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy the rich and luscious chocolate chip and Oreo cookie combination found in these homemade brownies. Ideal for sating your cravings for chocolate!

Ingredients: 1 box of brownie mix. 2 eggs. 1/2 cup vegetable oil. 1/4 cup water. 1 cup chocolate chips. 12 Oreo cookies.

Instructions: Preheat your oven to 350F 175C and grease a baking pan. In a mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until well mixed. Fold in the chocolate chips into the brownie batter. Pour half of the brownie batter into the greased baking pan. Place the Oreo cookies on top of the brownie batter in the pan. Pour the remaining brownie batter over the Oreo cookies, covering them completely. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool before cutting into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

With the sweet teriyaki sauce and the tropical taste of pineapple, these Teriyaki Burgers are a fun take on regular burgers. They taste great, are juicy, and are great for grilling in the summer.

Ingredients: 1 lb ground beef. 1/4 cup teriyaki sauce. 1/4 cup breadcrumbs. 1/4 cup diced onions. 1/4 cup diced pineapple. 4 burger buns. Lettuce leaves. Sliced tomatoes. Sliced red onions. Sliced cheese of your choice. Salt and pepper to taste.

Instructions: Put breadcrumbs, diced onions, diced pineapple, ground beef, and teriyaki sauce in a bowl. If you want, you can add salt and pepper to taste. Mix everything together well. Split the mixture in half and shape each half into a burger patty. Set your grill to medium-high heat and oil the grate so that food doesn't stick. Put the burger patties on the grill and cook them for four to five minutes on each side, or until they're done the way you like them. Add a slice of cheese to each patty in the last minute of cooking and let it melt. Put the burger buns on the grill and toast them for one minute, or until they get a little brown. Put lettuce leaves, sliced tomatoes, and sliced red onions on the bottom half of each bun to make the burgers. Put a teriyaki burger patty and a pineapple slice on top. If you need to, use a toothpick to hold the top half of the bun in place. Cook the Teriyaki Burgers and serve them hot. Enjoy them with your favorite summer sides.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the warm and cozy flavors of fall in a delightful donut form. These Pumpkin Spice Pancake Donuts are perfect for a fall morning treat or brunch with family and friends.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup pumpkin puree. 1/4 cup milk. 1 large egg. 1 tbsp melted butter. 1/2 tsp vanilla extract. 1/4 cup maple syrup for glaze. 1/2 cup powdered sugar for glaze. 1/4 tsp ground cinnamon for glaze.

Instructions: Preheat your donut maker or oven to 350F 175C. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together pumpkin puree, milk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Lightly grease your donut maker or donut pan with non-stick spray. Fill each donut cavity with the batter, about 2/3 full. Bake in the preheated oven or use your donut maker according to manufacturer's instructions, typically 8-10 minutes or until a toothpick comes out clean. While the donuts are cooling, make the glaze by mixing maple syrup, powdered sugar, and ground cinnamon in a bowl until smooth. Dip each cooled donut into the glaze, allowing excess glaze to drip off. Place glazed donuts on a wire rack to set. Enjoy your delicious Pumpkin Spice Pancake Donuts with a hot cup of coffee or tea!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy a taste of the tropics with this Easy Coconut Parfait! Layers of coconut goodness, tropical fruits, and moist coconut cake make for a delightful and budget-friendly holiday dessert. Perfect for a quick and simple treat that transports you to the sunny vibes of Hawaii.

Ingredients: 2 cups shredded coconut. 1 can 14 ounces sweetened condensed milk. 1 cup Greek yogurt. 1 teaspoon vanilla extract. 1 cup whipped cream. 1 cup crushed pineapple drained. 1 cup diced mango. 1 cup crumbled coconut cake.

Instructions: In a bowl, mix shredded coconut and sweetened condensed milk. In another bowl, combine Greek yogurt and vanilla extract. Fold whipped cream into the yogurt mixture. Layer the parfait glasses or bowls with the coconut mixture, crushed pineapple, diced mango, and crumbled coconut cake. Repeat the layers until the glasses are filled. Chill in the refrigerator for at least 2 hours before serving. Garnish with additional shredded coconut and fruit if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes