frogseye

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ASA Industry

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bar crawl de mayo

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mandala art by ilka

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Camp runamukl

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agility brandys

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ProtechZone

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It's very simple to make these vegan blueberry muffins; all you need is one bowl. They're soft, fluffy, and full of juicy blueberries. Great for a quick breakfast or something sweet!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/4 cup vegetable oil. 1/4 cup almond milk or any non-dairy milk. 1 tsp vanilla extract. 1 cup fresh or frozen blueberries. Zest of 1 lemon optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the applesauce, vegetable oil, almond milk, and vanilla extract to the dry ingredients. Stir until just combined. Gently fold in the blueberries and lemon zest, if using. Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full. 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 delicious One Bowl Vegan Blueberry Muffins!

Prep Time: 10 minutes

Cook Time: 20 minutes

canyon high school

[frogseye]

This Gulf Shrimp Wedge Salad is a refreshing and satisfying meal perfect for warm weather. Grilled shrimp adds a burst of flavor to crisp iceberg lettuce wedges, complemented by creamy avocado, juicy cherry tomatoes, tangy red onion, and salty feta cheese. Topped with a zesty lemon-garlic dressing, this salad is a delightful combination of textures and tastes.

Ingredients: 1 lb Gulf shrimp, peeled and deveined. 1 head iceberg lettuce, cut into wedges. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1 avocado, sliced. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh cilantro. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Get a small bowl and mix olive oil, lemon juice, garlic, salt, and pepper together with a whisk. Put shrimp on skewers and grill for two to three minutes on each side, or until shrimp is pink and cooked all the way through. Put wedges of lettuce on a platter to serve. Place lettuce wedges on a plate and top them with grilled shrimp, cherry tomatoes, red onion, avocado slices, and feta cheese balls. Pour the dressing over the salad. Add chopped cilantro as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

misfit stream

[frogseye]

These Keto FatHead Rolls are almond flour free and perfect for those following a low-carb or ketogenic diet. They are soft, fluffy, and incredibly delicious, making them a great alternative to traditional bread rolls.

Ingredients: 2 cups shredded mozzarella cheese. 2 oz cream cheese. 2 large eggs. 1/3 cup coconut flour. 2 tsp baking powder. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp salt. 2 tbsp melted butter. 1 tbsp chopped fresh parsley optional, for garnish.

Instructions: Preheat the oven to 400F 200C and line a baking sheet with parchment paper. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals, stirring in between, until melted and well combined. In a separate bowl, whisk the eggs. To the melted cheese mixture, add the whisked eggs, coconut flour, baking powder, garlic powder, onion powder, and salt. Mix until a dough forms. Divide the dough into 8 equal portions and shape each portion into a ball. Place the balls on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and cooked through. Brush the tops of the rolls with melted butter and sprinkle with chopped parsley, if desired. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Martin Art 2D

[frogseye]

These whoopie pies made with vegan peanut butter and banana are a great holiday treat. In a soft and moist cookie sandwich filled with creamy vegan cream cheese frosting, they mix the tastes of peanut butter, banana, and chocolate.

Ingredients: 2 ripe bananas, mashed. 1/2 cup peanut butter. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup dairy-free chocolate chips. Vegan cream cheese frosting store-bought or homemade.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine mashed bananas, peanut butter, maple syrup, melted coconut oil, and vanilla extract. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until well combined. Fold in the dairy-free chocolate chips. Drop spoonfuls of the batter onto the prepared baking sheet, forming small circles. Bake for 10-12 minutes or until lightly golden brown. Allow the cookies to cool completely on a wire rack. Once cooled, spread vegan cream cheese frosting on the flat side of one cookie and sandwich it with another cookie, creating a whoopie pie. Repeat with the remaining cookies and frosting. Serve and enjoy these delightful vegan PB banana bread whoopie pies!

Prep Time: 20 minutes

Cook Time: 10-12

Cagriaksoy

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This easy BBQ bread recipe has a lot of flavor from the Moroccan spices. Great for people who are broke and want to eat something tasty that won't break the bank!

Ingredients: 3 cups all-purpose flour. 1 tablespoon sugar. 1 tablespoon active dry yeast. 1 teaspoon salt. 1 cup warm water. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh parsley.

Instructions: In a bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. In a large mixing bowl, combine flour, salt, cumin, coriander, smoked paprika, and garlic powder. Add the yeast mixture and olive oil to the dry ingredients. Knead the dough until smooth and elastic. Cover the bowl with a damp cloth and let the dough rise for 1 hour or until doubled in size. Preheat your BBQ grill to medium heat. Divide the dough into small balls and flatten them into rounds. Place the rounds on the grill and cook for 2-3 minutes per side, or until golden brown with grill marks. Brush the bread with olive oil and sprinkle chopped cilantro and parsley on top before serving.

Prep Time: 75 minutes

Cook Time: 10 minutes

mandala art by ilka

[frogseye]

Use almond and coconut flour to make this Perfect Keto Pie Crust. It's gluten-free and low in carbs, so it's great for any keto-friendly pie recipe.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 teaspoon salt. 1/4 cup melted coconut oil. 1 large egg.

Instructions: Warm the oven up to 175F 350C. Put almond flour, coconut flour, and salt in a bowl and mix them together. Add the egg and melted coconut oil, and mix until everything is well mixed and a dough forms. Cover the bottom and sides of a pie dish with dough that has been pressed into it evenly. For 10 to 12 minutes, or until just beginning to turn golden brown. Take it out of the oven and let it cool before adding the keto pie filling of your choice.

Prep Time: 15 minutes

Cook Time: 12 minutes

Salon Abby

[frogseye]

The outside of these gluten-free garlic parmesan wings is crispy, and the inside is soft. They are also packed full of flavor. Great for a party or a snack on game day!

Ingredients: 1 lb chicken wings. 2 tbsp olive oil. 1/2 cup grated parmesan cheese. 3 cloves garlic, minced. Salt and pepper to taste.

Instructions: Warm the air fryer up to 200C 400F. Toss the chicken wings in a bowl with garlic, olive oil, Parmesan cheese, salt, and pepper until they are well covered. Stack the wings one on top of the other in the air fryer basket. Flip the wings over once every 15 minutes for 25 minutes or until they are golden brown and crispy. Serve hot with the sauce of your choice.

Prep Time: 10 minutes

Cook Time: 25 minutes

gushi

[frogseye]

These Pimento Cheese Deviled Eggs are a flavorful twist on a classic appetizer. The addition of pimentos, cheddar cheese, and smoked paprika gives them a unique and delicious flavor.

Ingredients: 6 hard-boiled eggs. 1/4 cup mayonnaise. 2 tablespoons cream cheese. 2 tablespoons shredded cheddar cheese. 2 tablespoons diced pimentos. 1 teaspoon Dijon mustard. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Chopped fresh chives for garnish.

Instructions: Cut the hard-boiled eggs in half lengthwise and remove the yolks. In a bowl, mash the egg yolks with a fork. Add mayonnaise, cream cheese, cheddar cheese, diced pimentos, Dijon mustard, smoked paprika, salt, and pepper to the mashed yolks. Mix until well combined. Spoon or pipe the mixture back into the egg white halves. Sprinkle with additional smoked paprika for garnish. Garnish with chopped fresh chives. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your delicious Pimento Cheese Deviled Eggs!

Prep Time: 15 minutes

Cook Time: 0 minutes

Think Out Education

[frogseye]

This Slow Cooker Pork Roast recipe is a super simple and delicious family dinner idea. The pork roast becomes incredibly tender and flavorful after slow cooking with onions, garlic, and a savory sauce.

Ingredients: 3-4 lbs pork roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup chicken broth. 1/4 cup soy sauce. 2 tablespoons Worcestershire sauce. 2 tablespoons honey. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Place sliced onions and minced garlic in the bottom of the slow cooker. Season pork roast with salt, pepper, thyme, and rosemary. Place it on top of the onions and garlic. In a small bowl, mix together chicken broth, soy sauce, Worcestershire sauce, and honey. Pour the mixture over the pork roast. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and cooked through. Once done, remove the pork from the slow cooker and let it rest for a few minutes before slicing. Serve the sliced pork roast with the onions and garlic from the slow cooker, and drizzle with the cooking liquid.

Prep Time: 15 minutes

Cook Time: 360 minutes

alp

[frogseye]

This recipe for curried kale makes a tasty and healthy side dish or main dish. This dish is tasty and easy to make. It has spices that smell great, like curry powder, turmeric, and cumin. When you add lemon juice to the spices, it gives them a refreshing tang. It goes great with any plant-based or vegan meal.

Ingredients: 1 bunch kale, stems removed and leaves chopped. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon cumin powder. 1/4 teaspoon cayenne pepper optional. Salt to taste. Black pepper to taste. Juice of 1/2 lemon.

Instructions: Warm up a big pan with olive oil over medium-low heat. Put in the minced garlic and diced onion. Saut for three to four minutes, until the onion is soft. Add the cumin, cayenne pepper, curry powder, and turmeric and mix them in. After another minute, the food should smell good. Add the chopped kale to the pan and stir it around so that the leaves are covered in the spice mix. For about 5 to 7 minutes, or until the kale is soft and wilted. To taste, add salt and black pepper. Just before you serve, squeeze some lemon juice over the kale. As a side dish or on top of cooked grains like rice or quinoa, serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 10 minutes

North Middle School Theater

[frogseye]

Indulge in the delightful combination of coffee and cocoa with these low-carb mocha frappuccino popsicles. Perfect for a refreshing treat on a hot day, and they fit perfectly into a low-carb lifestyle.

Ingredients: 1 cup brewed strong coffee, chilled. 1 cup unsweetened almond milk. 2 tablespoons unsweetened cocoa powder. 1/4 cup heavy cream. 2 tablespoons low-carb sweetener e.g., erythritol. 1 teaspoon vanilla extract.

Instructions: In a blender, combine chilled coffee, almond milk, cocoa powder, heavy cream, low-carb sweetener, and vanilla extract. Blend until smooth and well combined. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into the molds. Freeze for at least 4 hours or until fully set. Once frozen, run the molds under warm water for a few seconds to easily remove the popsicles. Enjoy your Low Carb Layla Mocha Frappuccino Popsicles!

Prep Time: 10 minutes

Cook Time: 240 minutes

faith nolton