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A watermelon-infused rum cocktail that is extremely refreshing. You only need watermelon puree, simple syrup, light rum, and lime juice.
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Puerto Rico is where the pina colada, a blended beverage, first appeared. A taste of the tropics can be found in the concoction of pineapple, coconut, and rum.
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For a tasty and healthy treat you can have whenever you want, try this simple recipe for sweet cottage cheese combined with honey and banana slices.
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Use canned beans and this quick and easy recipe to make black bean soup with a bit of heat.
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With this white bean enchilada soup with chicken, you can experience the flavors of an enchilada in soup form. Perfect for rotisserie or leftover chicken.
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After a hearty fall meal, serve this deep-dish apple pie, flavored with mulling spices and topped with an oaty crumble.
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The peppery freshness of watercress, the savory richness of pancetta, and the creamy tanginess of goat cheese come together in this delicious pasta dish. The spaghetti is cooked just right, and the flavors go well together.
Ingredients: 200g spaghetti. 100g pancetta, diced. 2 cups watercress, chopped. 100g goat cheese, crumbled. 2 cloves garlic, minced. 2 tbsp olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.
Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5 minutes. Add minced garlic to the skillet and saut until fragrant, about 1 minute. Add chopped watercress to the skillet and cook until wilted, about 2-3 minutes. Toss cooked spaghetti into the skillet with the pancetta, garlic, and watercress. Stir well to combine. Add crumbled goat cheese to the skillet and gently toss until the cheese melts and coats the spaghetti. Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Green Thinkerz
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A classic and simple Margherita pizza that's easy to prep in advance and perfect for a quick dinner option.
Ingredients: 1 pizza dough ball. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. Fresh basil leaves. Olive oil. Salt and pepper to taste.
Instructions: Preheat your oven to 475F 245C. Roll out the pizza dough into your desired shape on a floured surface. Place the rolled-out dough on a baking sheet or pizza stone. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese evenly over the sauce. Season with salt and pepper to taste. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and top with fresh basil leaves. Drizzle with a little olive oil for added flavor. Let it cool slightly, slice, and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Dental 3d
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The vegan Korean kimchi BBQ burgers are full of flavor and spice, and they taste great as a change from regular burgers. The patty is hearty and filling because it has black beans, brown rice, and tangy kimchi in it. The Korean BBQ sauce gives it a sweet and savory kick. Great for a quick dinner during the week or a barbecue on the weekend.
Ingredients: 1 cup cooked black beans, drained and rinsed. 1 cup cooked brown rice. 1/4 cup kimchi, chopped. 2 tablespoons Korean BBQ sauce. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 cup breadcrumbs. Salt and pepper to taste. 4 whole wheat burger buns. Lettuce, tomato slices, and vegan mayo for serving.
Instructions: Use a fork to mix the black beans and brown rice together in a large bowl. Korean BBQ sauce, nutritional yeast, soy sauce, garlic powder, onion powder, breadcrumbs, salt, and pepper should all be added. Mix until everything is mixed in evenly. Split the mixture in half and shape each half into a burger patty. Set a grill or grill pan over medium heat to get it hot. The patties should be cooked all the way through and have nice grill marks after being on the grill for about 4 to 5 minutes on each side. Put the whole wheat burger buns on the grill and toast them for one minute, or until they get a little brown. Put a grilled patty on each bun, then add lettuce, tomato slices, and vegan mayo on top of each patty. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 10 minutes
lynda wisdo
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Add a splash of childhood nostalgia to your cookie jar with these delightful Lucky Charm Cookies. The iconic cereal brings a playful crunch, while white chocolate chips add a touch of sweetness. Perfect for a cheerful breakfast or anytime snack!
Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. teaspoon salt. 1 cups Lucky Charms cereal. 1 cup white chocolate chips.
Instructions: Preheat the oven to 375F 190C. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the Lucky Charms cereal and white chocolate chips. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 8 to 10 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Serve and enjoy the whimsy of Lucky Charm Cookies!
Prep Time: 20 minutes
Cook Time: 10 minutes
Barwick In Elmet Tennis Club
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A vibrant and refreshing cocktail, the Vegan Tequila Sunrise is a delightful blend of tequila, orange juice, and grenadine syrup. It's perfect for any occasion, whether you're lounging by the pool or enjoying a night out with friends.
Ingredients: 2 oz tequila. 4 oz orange juice. 1 oz grenadine syrup.
Instructions: Put ice cubes in a glass. Add orange juice and tequila to the glass. To make the sunrise effect, slowly pour grenadine syrup over the back of a spoon. Let the grenadine settle at the bottom of the glass without stirring it. If you want, you can add an orange slice and a cherry as a garnish. Serve right away and enjoy!
Prep Time: 5 minutes
Cook Time: 0 minutes
Our Home Solutions
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Roasted garlic, creamy cannellini beans, and fragrant herbs come together in this Tuscan-style soup, which is cooked to perfection in a slow cooker.
Ingredients: 1 head garlic, roasted. 2 15 oz cans cannellini beans, drained and rinsed. 4 cups low sodium chicken broth. 1 tbsp olive oil. 1 medium onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 1 tsp dried rosemary. 1 tsp dried thyme. Salt and pepper, to taste. Grated Parmesan cheese, for serving optional.
Instructions: Squeeze the roasted garlic cloves from the head into a small bowl and mash them with a fork until smooth. In a slow cooker, combine mashed roasted garlic, cannellini beans, chicken broth, olive oil, chopped onion, carrots, celery, rosemary, thyme, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender. Using an immersion blender, blend part of the soup until creamy, leaving some beans and vegetables whole for texture. Serve hot, garnished with grated Parmesan cheese if desired.
Prep Time: 15 minutes
Cook Time: 240 minutes
divagando blog
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These gluten-free banana oat pancakes are a healthy and tasty way to start the day. They are made with only a few simple ingredients and are very tasty. This makes them perfect for people who are sensitive to gluten or who want a healthier pancake alternative.
Ingredients: 2 ripe bananas. 2 eggs. 1/2 cup rolled oats. 1/2 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon baking powder. Pinch of salt. Optional toppings: sliced bananas, berries, maple syrup.
Instructions: Put bananas, eggs, oats, vanilla extract, cinnamon, baking powder, and salt in a blender. Mix until it's smooth. Warm up a griddle or skillet that doesn't stick over medium heat. Pour pancake batter onto the pan to make pancakes of any size you want. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Do again with the rest of the batter. You can serve pancakes hot with sliced bananas, berries, or maple syrup on top if you want.
Prep Time: 10 minutes
Cook Time: 15 minutes
Campus Comenius
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Quickly cooked in the Instant Pot, this hearty and flavorful Paleo chili is made with grass-fed beef and chorizo sausage. Ideal for a filling, dairy-free, and gluten-free dinner.
Ingredients: 1 lb grass-fed ground beef. 1/2 lb chorizo sausage, casing removed. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 can 14 oz diced tomatoes. 1 can 14 oz tomato sauce. 2 tsp chili powder. 1 tsp cumin. 1/2 tsp paprika. 1/2 tsp oregano. 1/2 tsp sea salt. 1/4 tsp black pepper. 1/4 cup fresh cilantro, chopped. 1/4 cup green onions, chopped. 1/4 cup sliced black olives optional. 1/4 cup diced avocado optional. 1/4 cup coconut cream optional. 1/4 cup fresh lime juice optional. 1/4 cup chopped fresh cilantro optional.
Instructions: Add the ground beef and chorizo to your Instant Pot and set it to the "Saute" setting. Using a spoon, break it apart and cook until browned. Add the bell pepper, zucchini, diced onion, and garlic. After 34 minutes, saut the vegetables until they start to get tender. Add the diced tomatoes, tomato sauce, black pepper, cumin, paprika, chili powder, and oregano. The Instant Pot should be locked shut and placed in 'Manual' mode, high pressure, for ten minutes. After cooking is finished, let the pressure naturally release for ten minutes before manually releasing any leftover pressure. Serve the Paleo Instant Pot Chili hot, topped with chopped avocado, black olives, green onions, fresh cilantro, and, if preferred, a squeeze of fresh lime juice. Savor your filling and delectable Paleo chili!
Prep Time: 15 minutes
Cook Time: 25 minutes
Lakasvb
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This Green Goddess Detox Cocktail is packed with vitamins and nutrients, perfect for refreshing and revitalizing your body. It's a great way to kickstart your healthy January and boost your energy levels.
Ingredients: 1 cup spinach leaves. 1 cucumber, chopped. 1 green apple, cored and chopped. 1 celery stalk, chopped. 1 lemon, juiced. 1 inch piece of ginger, peeled. 1 cup coconut water. Ice cubes.
Instructions: Put spinach, cucumber, apple, celery, ginger, lemon juice, and coconut water in a blender. Mix until it's smooth. Put the mix through a fine mesh sieve to get rid of any pulp. Put ice cubes in glasses and pour the juice into them. If you want, you can add a cucumber slice or a celery stalk as a garnish. Serve right away and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
Valentina Chrysostomou
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In order to create a smooth, rich bisque that tastes like it just came out of the garden, this tomato bisque uses canned tomatoes, vegetables, cream, and spices.
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A refreshing and nutritious salad featuring quinoa, snap peas, radishes, and carrots, dressed with a zesty lemon vinaigrette.
Ingredients: 1 cup quinoa. 2 cups water. 1 cup snap peas, trimmed and sliced. 1 cup radishes, thinly sliced. 1 cup carrots, julienned. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted almonds, chopped. 1/4 cup feta cheese, crumbled. Salt and pepper to taste. For the dressing:. 3 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. 1 teaspoon honey. Salt and pepper to taste.
Instructions: Rinse the quinoa thoroughly under cold water. In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool. In a large bowl, combine the cooked quinoa, snap peas, radishes, carrots, cilantro, mint, roasted almonds, and crumbled feta cheese. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, honey, salt, and pepper to make the dressing. Pour the dressing over the salad and toss to coat all the ingredients evenly. Season with additional salt and pepper if needed. Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with extra mint leaves and roasted almonds before serving. Enjoy your Quinoa Salad with Snap Peas, Radishes, and Carrots!
Prep Time: 15 minutes
Cook Time: 15 minutes
Cry Blend
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