ataboh

[ataboh]

This 30-minute ginger beef is a quick and flavorful keto-friendly dish that's perfect for a busy weeknight. The combination of ginger, garlic, and coconut aminos creates a delicious Asian-inspired flavor.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 tablespoons coconut aminos. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1/2 teaspoon red pepper flakes. 1/4 cup green onions, chopped. Salt and pepper to taste.

Instructions: In a bowl, combine coconut aminos, garlic, ginger, and red pepper flakes. Add the sliced beef, toss to coat, and let marinate for 10 minutes. Heat olive oil in a skillet over medium-high heat. Add the marinated beef and cook for 5-6 minutes, or until browned and cooked through. Add green onions to the skillet and cook for an additional 1-2 minutes. Season with salt and pepper to taste. Serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Susanne Kord

[ataboh]

A hearty and nutritious vegan lentil soup that's perfect for a comforting meal. Packed with protein and fiber, it's a satisfying dish for any day of the week.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 2 garlic cloves, minced. 1 cup brown or green lentils, rinsed. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 tsp cumin. 1 tsp paprika. 1/2 tsp turmeric. 1/2 tsp black pepper. Salt to taste. 2 cups spinach, chopped. 1 tbsp lemon juice.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the celery, carrots, and onion. For about 5 minutes, cook until the vegetables start to get soft. After you add the garlic, cook for one more minute. Add the vegetable broth, cumin, paprika, turmeric, black pepper, salt, and diced tomatoes with their juices. Stir everything together. Bring to a boil, then lower the heat and let it cook for 25 to 30 minutes, or until the lentils are soft. The spinach will wilt after about two minutes of being stirred in. Take it off the heat and add the lemon juice. Check the seasoning and make changes if needed. If you want, you can serve it hot with fresh herbs or a drizzle of olive oil on top.

Prep Time: 15 minutes

Cook Time: 35 minutes

Pinjaman Tunai

[ataboh]

Vegan and gluten-free patties made with quinoa and sweet potato that taste great and are good for you. These patties are packed with protein and taste great. They are a healthy and filling meal.

Ingredients: 1 cup quinoa, cooked. 1 cup sweet potato, mashed. 1/2 cup black beans, canned and drained. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup cilantro, chopped. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons flaxseed meal + 6 tablespoons water flax eggs. 1/2 cup gluten-free breadcrumbs. 2 tablespoons olive oil for cooking.

Instructions: Put black beans, red onion, garlic, cilantro, cumin, paprika, salt, and pepper in a large bowl. Add the cooked quinoa and mix it all together. Put water and flaxseed meal in a small bowl. Let it sit for 5 minutes. This will make flax eggs. Mix gluten-free breadcrumbs and flax eggs into the quinoa. Mix everything together well. Put the patties on a baking sheet after dividing the mixture into them. Set a pan on medium heat and add the olive oil. Patties should be cooked for three to four minutes on each side, or until they turn golden brown. Serve the quinoa patties with the gluten-free and vegan sauce of your choice. Take a bite of your healthy sweet potato quinoa patties.

Prep Time: 15 minutes

Cook Time: 10 minutes

Jessi Pagel

[ataboh]

Crockpot Crack Chicken is a deliciously creamy and flavorful dish that's perfect for a cozy dinner. It's made with tender chicken breasts, creamy ranch seasoning, cream cheese, and topped with melted cheddar cheese, crispy bacon, and fresh green onions.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet ranch seasoning mix. 8 oz cream cheese. 1/2 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup chopped green onions. Salt and pepper to taste.

Instructions: Place chicken breasts in the crockpot. Sprinkle ranch seasoning mix over the chicken. Add cream cheese on top of the chicken. Cover and cook on low for 6-8 hours or on high for 4 hours, until chicken is cooked through and tender. Shred the chicken using two forks. Stir in shredded cheddar cheese until melted. Top with cooked and crumbled bacon and chopped green onions. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 360 minutes

Nagomi Hibachi

[ataboh]

These applesauce pancakes are tasty and good for you. They are naturally sweetened with applesauce and are full of whole grains. They are a healthy and filling way to start the day, and they don't have any added sugar.

Ingredients: 1 cup whole wheat flour. 1/2 cup rolled oats. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/2 cup unsweetened applesauce. 1 cup low-fat buttermilk. 1 large egg. 1 tsp vanilla extract. Cooking spray for the pan.

Instructions: Mix the rolled oats, baking powder, baking soda, salt, and ground cinnamon together in a large bowl. Mix the apple sauce that hasn't been sweetened, low-fat buttermilk, egg, and vanilla extract in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. There should be some lumps, but not too many. Warm up a nonstick griddle or skillet over medium heat and spray it with cooking spray. Put about 1/4 cup of the pancake batter at a time onto the hot pan and spread it out into a circle. Once the pancakes start to bubble on top, flip them over and cook for another one to two minutes, or until they are golden brown and fully cooked. Add more cooking spray if needed and do it again with the rest of the batter. If you want, you can serve the healthy applesauce pancakes warm with fresh fruit or a dollop of Greek yogurt on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Theresa Rosenberg

[ataboh]

A comforting pasta dish featuring tender chicken pieces and a creamy garlic herb sauce, perfectly paired with campenelle pasta.

Ingredients: 8 oz campenelle pasta. 2 chicken breasts, diced. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried basil. Salt and pepper to taste. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. Fresh parsley for garnish.

Instructions: Cook campenelle pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through. Add minced garlic, dried oregano, thyme, basil, salt, and pepper to the skillet. Stir and cook for 1-2 minutes until fragrant. Pour in chicken broth and bring to a simmer. Let it cook for 3-4 minutes. Reduce heat to low and stir in heavy cream and grated Parmesan cheese. Simmer for another 2-3 minutes until sauce thickens. Add cooked pasta to the skillet and toss until well coated with the sauce. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

City Rockfest Tour 2018

[ataboh]

There is a tasty and healthy salad called Quinoa Salade met Zoete Aardappel en Spinazie. It has the nutty taste of quinoa, the sweetness of roasted sweet potatoes, the freshness of spinach, and the tanginess of balsamic vinaigrette. This dish is great for a light lunch or dinner.

Ingredients: 1 cup quinoa. 2 cups water. 2 sweet potatoes, diced. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups fresh spinach leaves. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool. Preheat your oven to 400F 200C. Toss the diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast them in the preheated oven for about 20-25 minutes or until they are tender and slightly crispy. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, fresh spinach leaves, cherry tomatoes, and red onion. Drizzle the balsamic vinaigrette dressing over the salad and toss to combine. Top the salad with crumbled feta cheese. Serve the Quinoa Salade met Zoete Aardappel en Spinazie immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Fran The Dog Walker

[ataboh]

Indulge in a creamy and rich chocolate pudding without the guilt! This keto-friendly dessert swaps out traditional high-carb ingredients for cauliflower, resulting in a velvety treat that's perfect for satisfying sweet cravings while staying low carb.

Ingredients: 1 medium cauliflower head, steamed. 1/2 cup unsweetened almond milk. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol or sweetener of choice. 2 tablespoons coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt. Optional toppings: sliced strawberries, unsweetened shredded coconut.

Instructions: In a blender or food processor, combine steamed cauliflower, almond milk, cocoa powder, sweetener, coconut oil, vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if necessary. Transfer the pudding to serving bowls or jars. Chill in the refrigerator for at least 1 hour to set. Before serving, top with sliced strawberries and unsweetened shredded coconut if desired. Enjoy your guilt-free low carb cauliflower chocolate pudding!

Prep Time: 10 minutes

Cook Time: 0 minutes

Hoping To Help

[ataboh]

For pistachio lovers, these pistachio pudding cupcakes are a great treat. They are tasty and moist, and they have whipped cream and crunchy pistachio bits on top.

Ingredients: 1 box of pistachio pudding mix. 1 cups all-purpose flour. 1 tsp baking powder. tsp salt. cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. cup milk. Green food coloring optional. 1 cup chopped pistachios for garnish. Whipped cream for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, combine the pistachio pudding mix, all-purpose flour, baking powder, and salt. Mix well and set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk. Mix until the batter is smooth. If desired, add a few drops of green food coloring to achieve the desired pistachio color. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, garnish the pistachio pudding cupcakes with a dollop of whipped cream and a sprinkle of chopped pistachios. Serve and enjoy your delicious pistachio pudding cupcakes!

Prep Time: 15 minutes

Cook Time: 18-20

Indo Paranormal

[ataboh]

This beef brisket recipe for the slow cooker is great for a hearty meal. After cooking slowly in a savory broth, the beef is soft and full of flavor. It's a hearty dish that will please anyone served over creamy garlic parmesan mashed potatoes.

Ingredients: 1 beef brisket about 3-4 pounds. 4 cloves garlic, minced. 1 onion, sliced. 1 cup beef broth. 1/2 cup red wine. 2 teaspoons Worcestershire sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 4 large potatoes, peeled and diced. 1/4 cup grated Parmesan cheese. 1/4 cup butter. 1/2 cup milk or cream. 1/4 cup chopped fresh parsley. Additional grated Parmesan cheese for garnish.

Instructions: Season the beef brisket with salt and pepper. Place the minced garlic and sliced onion in the bottom of a slow cooker. Add the seasoned beef brisket on top of the garlic and onion. Pour beef broth, red wine, and Worcestershire sauce over the brisket. Sprinkle dried thyme and rosemary over the brisket. Cover and cook on low for 8-10 hours or until the brisket is tender. About 30 minutes before serving, prepare the mashed potatoes. Boil the diced potatoes until tender, then drain. In a large bowl, mash the potatoes with grated Parmesan cheese, butter, and milk or cream until smooth and creamy. Stir in chopped parsley and season with salt and pepper to taste. Slice the cooked brisket against the grain and serve over the garlic parmesan mashed potatoes. Garnish with additional grated Parmesan cheese and fresh parsley if desired. Enjoy!

Prep Time: 20 minutes

Cook Time: 480 minutes

Indo Paranormal

[ataboh]

City Sunrise Coffee is a delightful and sweet coffee beverage that's perfect for starting your day in the city. The combination of espresso, caramel, and vanilla creates a rich and comforting flavor that's sure to please coffee lovers.

Ingredients: 1 shot of espresso. 1/4 cup of steamed milk. 1 tablespoon of caramel syrup. 1/2 teaspoon of vanilla extract. Whipped cream for topping. Cocoa powder for garnish.

Instructions: Brew a shot of espresso. In a separate container, steam 1/4 cup of milk until frothy. Combine the espresso, steamed milk, caramel syrup, and vanilla extract in a coffee mug. Stir well to mix all the ingredients. Top with whipped cream and a sprinkle of cocoa powder. Serve hot and enjoy your City Sunrise Coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Fran The Dog Walker

[ataboh]

Fruit, coconut water, and Greek yogurt are blended together, poured into a bowl, and topped with chia seeds in this smoothie bowl recipe.

[ataboh]

This filling dish with a Korean influence stir-fries marinated steak with onion, carrots, spinach, eggs, and japchae sweet potato noodles.

[ataboh]

With lemon juice, dill, and seafood seasoning as the seasonings, this salmon-studded, creamy cream cheese dip is delicious.

[ataboh]

This three-bean salad is made with canned beans and green and yellow beans mixed with bell pepper, onion, and celery tossed in sweet, tangy dressing.

[ataboh]

This chicken corn chowder is a hearty soup with a base of chicken stock and half-and-half with yellow and white corn, potatoes, and shredded chicken.

[ataboh]

These simple baked banana doughnuts are delicious for breakfast or dessert, and your kids will love them! Serve them without any toppings or douse them in Nutella.