Wynter Gordon - The Flying Unicorn

This Watermelon Mojito is a delicious new take on the classic drink. When you mix sweet watermelon with mint, lime, and rum, you get a refreshing drink that is great for hot days.

Ingredients: 2 cups fresh watermelon chunks. 10 fresh mint leaves. 2 tablespoons white sugar. 1 lime, juiced. 2 ounces white rum. 1 cup ice cubes. Club soda, to top.

Instructions: Put chunks of watermelon, mint leaves, sugar, and lime juice in a blender. Mix until it's smooth. Using a fine-mesh sieve, strain the mixture into a pitcher. Press down on the solids to get all the liquid out. Add the white rum and mix it in. Put ice cubes in each glass and then pour the watermelon mix over the ice. Add club soda to the top of each glass. If you want, you can add mint leaves and watermelon slices as a garnish.

This zesty black bean dip is a flavorful and nutritious option for parties or gatherings. It's packed with protein and fresh ingredients, making it a crowd-pleaser for any occasion.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 2 tablespoons chopped cilantro. 1 clove garlic, minced. 1 tablespoon lime juice. 1/2 teaspoon ground cumin. Salt and pepper to taste. Optional: 1 jalapeo, diced for extra heat.

Instructions: In a food processor, combine black beans, red onion, tomatoes, cilantro, garlic, lime juice, cumin, salt, and pepper. Pulse until smooth, scraping down the sides as needed. Taste and adjust seasoning as desired. If using jalapeo, add it to the food processor and pulse until well incorporated. Transfer the dip to a serving bowl. Garnish with additional chopped cilantro and serve with tortilla chips or vegetable sticks. Enjoy!

Nutrient-rich seeds, crunchy nuts, tart cranberries, and rich dark chocolate chips come together in this Paleo-friendly super seedz and decadent trail mix, which makes it the ideal on-the-go snack or energy-boosting treat. It's simple to prepare and a great source of antioxidants, healthy fats, and protein.

Ingredients: 1 cup raw almonds. 1 cup raw cashews. 1/2 cup unsweetened coconut flakes. 1/4 cup pumpkin seeds. 1/4 cup sunflower seeds. 1/4 cup chia seeds. 1/4 cup hemp seeds. 1/4 cup dried cranberries. 1/4 cup dark chocolate chips at least 70% cacao. 1 tablespoon coconut oil. 1 teaspoon cinnamon. Pinch of sea salt.

Instructions: Preheat oven to 325F 160C. In a large mixing bowl, combine almonds, cashews, coconut flakes, pumpkin seeds, sunflower seeds, chia seeds, and hemp seeds. In a small saucepan, melt coconut oil over low heat. Stir in cinnamon and a pinch of sea salt. Pour the melted coconut oil mixture over the dry ingredients in the mixing bowl and toss until evenly coated. Spread the mixture onto a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, stirring halfway through, until nuts and seeds are lightly golden. Remove from oven and let cool completely. Once cooled, transfer the mixture back to the mixing bowl and add dried cranberries and dark chocolate chips. Toss to combine. Store in an airtight container or portion into snack bags for on-the-go enjoyment.

These Swedish meatballs are tender, flavorful, and smothered in a rich and creamy gravy. Perfect for a cozy dinner any night of the week!

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup milk. 1 small onion, finely chopped. 1 egg. 1/4 tsp ground allspice. 1/4 tsp ground nutmeg. Salt and pepper to taste. 2 tbsp butter. 2 tbsp all-purpose flour. 2 cups beef broth. 1/2 cup heavy cream. 1 tbsp Worcestershire sauce.

Instructions: Add the onion, egg, allspice, nutmeg, salt, and pepper to the ground beef in a large bowl. Mix everything together well. Form the mixture into meatballs that are about an inch across. Melt the butter in a big pan over medium-low heat. For about 8 to 10 minutes, or until the meatballs are browned on all sides, add them to the pan. Take the meatballs out of the pan and set them aside. Add the flour to the same pan and stir it around constantly for one to two minutes. To make it smooth, slowly whisk in the beef broth. Add the Worcestershire sauce and heavy cream and mix well. Put the meatballs back in the pan with the gravy. Simmer for another 10 to 15 minutes, or until the meatballs are fully cooked and the gravy has thickened. If you want, you can serve it hot with chopped parsley on top.

A delightful combination of tender grilled chicken and flavorful pesto sauce tossed with pasta, this dish is a perfect balance of simplicity and taste. It's quick to prepare and guaranteed to satisfy your cravings.

Ingredients: 8 oz pasta. 2 boneless, skinless chicken breasts. Salt and pepper to taste. 1/4 cup pesto sauce. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for a few minutes before slicing. In a large skillet, heat olive oil over medium heat. Add cooked pasta and pesto sauce, tossing until pasta is well coated. Slice grilled chicken and serve over pesto pasta. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve hot and enjoy!

You can enjoy the best breakfast sandwich ever, which has toasted English muffins, creamy brie cheese, peppery arugula, and a perfectly fried egg on top of crispy bacon glazed in sweet strawberry preserves.

Ingredients: 4 slices bacon. 2 tablespoons strawberry preserves. 4 large eggs. 4 slices brie cheese. 1 cup baby arugula. 4 English muffins, split and toasted. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Place bacon slices on a baking sheet lined with parchment paper. Brush bacon slices with strawberry preserves. Bake in the preheated oven for 15-20 minutes or until bacon is crispy and glazed. In a non-stick skillet, fry eggs to desired doneness, seasoning with salt and pepper. Assemble sandwiches by placing a slice of brie cheese on each English muffin half. Top with fried egg, glazed bacon, and arugula. Cover with the other half of the English muffin. Serve immediately and enjoy!

A creamy and tangy potato salad with the zesty flavors of dill pickles and fresh dill.

Ingredients: 5 large potatoes, peeled and diced. 1 cup mayonnaise. 1/4 cup Dijon mustard. 1/4 cup dill pickle juice. 1/2 cup diced dill pickles. 1/4 cup chopped fresh dill. 1/2 cup diced red onion. Salt and pepper to taste.

Instructions: It will take about 10 to 12 minutes of boiling the diced potatoes until they are soft enough to pierce with a fork. Bring mayonnaise, Dijon mustard, and dill pickle juice together in a large bowl and mix them with a whisk. Chop up some dill, dice some red onion, and add them to the dressing. Make sure to mix them well. After cooking the potatoes, drain them and let them cool down a bit. Add the potatoes to the dressing and toss them gently until they are well covered. Add pepper and salt to taste. Put it in the fridge for at least an hour before you serve it.

Beef Ramen Noodles Stir Fry is a great mix of tastes and textures, with soft beef, crunchy vegetables, and salty noodles in a tasty stir-fry sauce. It's an easy and quick meal that's great for weeknights when you're busy.

Ingredients: 2 packs instant ramen noodles. 1 lb beef sirloin, thinly sliced. 2 tablespoons vegetable oil. 1 onion, sliced. 1 bell pepper, sliced. 2 cloves garlic, minced. 1 cup broccoli florets. 1/4 cup soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon sesame oil. 1 teaspoon ginger, grated. 1/4 teaspoon red pepper flakes. 2 green onions, chopped for garnish. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the instant ramen noodles. Remove the water and set it aside. Warm up the vegetable oil in a big pan or wok over medium-high heat. Put in the beef slices and cook them until they turn brown. Take them out of the pan and set them aside. Put the broccoli, onion, bell pepper, and garlic in the same pan. It's done when the vegetables are soft but still crisp. Put soy sauce, hoisin sauce, sesame oil, ginger, and red pepper flakes in a small bowl and mix them together. Put the cooked ramen noodles back in the pan with the beef. Cover the beef and noodles with the sauce. Mix well and heat all the way through. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions.

Chocolate and peanut butter go well together, but these Buckeye Brownies are made without gluten. It's hard to say no to this treat: rich, fudgy brownies are topped with a creamy peanut butter layer and chocolate chips.

Ingredients: 1 cup gluten-free flour. 1 cup granulated sugar. 1/2 cup unsalted butter, melted. 1/2 cup cocoa powder. 2 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup creamy peanut butter. 1/2 cup powdered sugar. 1/4 cup unsalted butter, softened. 1/2 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a mixing bowl, combine gluten-free flour, granulated sugar, melted butter, cocoa powder, eggs, vanilla extract, and salt. Mix until well combined. Pour batter into the prepared baking pan, spreading evenly. In another bowl, mix together peanut butter, powdered sugar, softened butter, and vanilla extract until smooth. Drop spoonfuls of the peanut butter mixture onto the brownie batter in the pan. Use a knife to swirl the peanut butter mixture into the brownie batter. Sprinkle chocolate chips over the top. 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.

Prep Time: 15 minutes

Cook Time: 25 minutes

With this simple slow cooker pudding cake, you can enjoy the great mix of sour lemon and sweet berries. This is a great dessert or sweet treat for any time of the day.

Ingredients: 1 cup all-purpose flour. 3/4 cup granulated sugar. 2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup milk. 1/3 cup unsalted butter, melted. 2 tablespoons fresh lemon juice. 1 tablespoon lemon zest. 1 cup mixed berries such as blueberries, raspberries, and strawberries. 1/2 cup boiling water.

Instructions: Put flour, sugar, baking powder, and salt in a bowl and mix them together. Add the melted butter, milk, lemon juice, and lemon zest and mix well. Add the mixed berries slowly. Put batter into a slow cooker that has been greased. To dissolve the sugar, add the last 1/4 cup of sugar to a different bowl and boil the water. Pour the sugar-water mix carefully over the batter in the slow cooker. Put the lid on top and cook on high for two to three hours, or until the cake is set and the edges are golden brown. If you want, you can serve it warm with whipped cream or vanilla ice cream.

Prep Time: 15 minutes

Cook Time: 120 minutes

A refreshing and tropical ice cream made with ripe mangoes, bananas, and coconut milk.

Ingredients: 2 ripe mangoes, peeled and chopped. 2 ripe bananas, peeled and chopped. 1 cup coconut milk. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: In a blender, combine chopped mangoes, bananas, coconut milk, honey or maple syrup, and vanilla extract. Blend until smooth and creamy. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve scoops of glace mangue banane in bowls or cones. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the ideal combination of soft and chewy sugar cookies and a delectable cashew filling. These cookies are a nutty spin on a traditional favorite.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup finely chopped cashews. 1/4 cup powdered sugar for cashew filling. 1/4 cup cashew butter. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon cardamom.

Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract. Mix well. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. In another bowl, combine the finely chopped cashews, powdered sugar, cashew butter, cinnamon, nutmeg, and cardamom to make the cashew filling. Preheat your oven to 350F 175C. Take a small amount of cookie dough, flatten it slightly, and place a teaspoon of cashew filling in the center. Fold the dough over the filling and roll it into a ball. Place the filled dough balls on a baking sheet. Use a fork to flatten each dough ball slightly and create a crisscross pattern on top. Bake in the preheated oven for about 10-12 minutes, or until the cookies are lightly golden around the edges. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these delicious soft baked cashew filled sugar cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

It's really simple to make these slow cooker chicken tacos, and they taste great. In the morning, just put everything into the slow cooker. By dinnertime, the chicken will be soft and flavorful, ready to be stuffed into tortillas for a tasty meal.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 packet taco seasoning mix. 1 cup salsa. 1/2 cup chicken broth. Tortillas, for serving. Your favorite taco toppings lettuce, cheese, sour cream, etc..

Instructions: Place chicken breasts in the slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and chicken broth over chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and easily shreds with a fork. Once cooked, shred the chicken using two forks. Serve shredded chicken in tortillas with your favorite taco toppings.

Prep Time: 10 minutes

Cook Time: 360 minutes

This Vegan Burger with Portobello Buns is a mouthwatering and nutritious plant-based burger option. It features marinated grilled portobello mushrooms as buns and a savory vegan patty loaded with fresh toppings. A perfect choice for a satisfying and healthy burger experience.

Ingredients: 4 large portobello mushrooms. 1/4 cup balsamic vinegar. 1/4 cup soy sauce. 1/4 cup olive oil. 4 vegan burger patties. 4 whole wheat burger buns. 1 avocado, sliced. 1 red onion, thinly sliced. 1 tomato, sliced. 4 lettuce leaves. Vegan mayonnaise. Mustard. Ketchup. Salt and pepper, to taste.

Instructions: Take the stems off of the portobello mushrooms and put them in a shallow dish. Mix the soy sauce, olive oil, and balsamic vinegar in a small bowl with a whisk. Put this on top of the mushrooms. Turn the mushrooms over a few times during the 15 minutes of marinating. Set your grill or grill pan on medium-high heat to get it ready to use. The marinated portobello mushrooms should be cooked on the grill for four to five minutes on each side, or until they are soft and have grill marks. Add pepper and salt to taste. While the mushrooms are cooking on the grill, make the vegan burger patties the way the package says to. For a minute or two, toast the whole wheat burger buns on the grill until they get a little brown. Spread vegan mayonnaise, mustard, and ketchup on the buns to make your burgers. On the bottom bun, put a lettuce leaf. Then add a vegan patty, grilled portobello mushrooms, avocado slices, red onion slices, and tomato slices. Put the other half of the bun on top and serve hot. Have fun with your tasty Vegan Burger with Portobello Buns!

Prep Time: 20 minutes

Cook Time: 15 minutes

You can indulge in your sweet tooth with these guilt-free Raw Vegan Chocolate Cashew Cookies. They don't need to be baked, are loaded with nutrient-dense ingredients, and are paleo-friendly. Enjoy these healthy cookies whenever you want a chocolate fix without breaking the bank.

Ingredients: 1 cup cashews. 1/2 cup dates. 1/4 cup raw cacao powder. 2 tablespoons coconut oil. 1/2 teaspoon vanilla extract. A pinch of salt. 1/4 cup shredded coconut optional.

Instructions: In a food processor, combine cashews and dates. Pulse until they form a sticky, dough-like consistency. Add raw cacao powder, coconut oil, vanilla extract, and a pinch of salt to the mixture. Blend until everything is well combined. If desired, fold in shredded coconut for added texture and flavor. Scoop out small portions of the mixture and roll them into cookie shapes. Place the cookies on a parchment paper-lined tray or plate. Refrigerate the cookies for at least 30 minutes to firm them up. Enjoy your delicious Raw Vegan Chocolate Cashew Cookies!

Prep Time: 15 minutes

Cook Time: 0 minutes

These roasted potatoes and onions are an easy and delicious side dish that pairs well with any meal. The combination of crispy potatoes and caramelized onions seasoned with garlic and paprika creates a flavorful dish that is sure to please.

Ingredients: 4 medium potatoes, diced. 1 large onion, thinly sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat oven to 425F 220C. In a large bowl, toss diced potatoes and sliced onions with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread the potatoes and onions in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast in the preheated oven for 25-30 minutes, or until potatoes are golden brown and tender, stirring halfway through to ensure even cooking. Once roasted, remove from the oven and garnish with fresh parsley if desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes