willleite

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El Comal

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This Green Power Smoothie is full of antioxidants, vitamins, and minerals that will give you more energy and help your health. It tastes great to start the day or get fuel after a workout.

Ingredients: 1 cup spinach leaves. 1/2 cup kale leaves. 1/2 cucumber, peeled and sliced. 1 green apple, cored and chopped. 1 banana, peeled. 1/2 lemon, juiced. 1 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Add spinach, kale, cucumber, green apple, banana, and lemon juice to a blender. Pour in almond milk and add honey if desired for sweetness. Blend until smooth, adding ice cubes if you want a colder consistency. Pour into a glass and enjoy your nutritious Green Power Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

Paige A Mitchell

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A hearty and nutritious soup packed with spring vegetables and protein-rich quinoa. Perfect for rainy days when you crave warmth and comfort.

Ingredients: 1 cup quinoa, rinsed. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 bell pepper, diced. 1 zucchini, diced. 6 cups gluten-free vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup diced tomatoes canned or fresh. 2 cups baby spinach. 1/4 cup chopped fresh parsley.

Instructions: Put the Instant Pot in saut mode and heat the olive oil. Saut the garlic and onions until they smell good. Put in the zucchini, bell pepper, carrots, and celery. Cook for two to three minutes. Put in the thyme, oregano, smoked paprika, salt, and pepper, along with the quinoa. Mix well. Put the lid back on the Instant Pot and set it to high pressure for 8 minutes. After you're done, let the pressure drop naturally for 5 minutes. Then, carefully let go of the last bit of pressure quickly. Add diced tomatoes and spinach, stirring until the spinach wilts. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 8 minutes

Grindhouse Eatery

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A cool and energizing lemon-limeade mixed with the earthiness of turmeric and the warmth of ginger, with a spicy kick from cayenne pepper. This is great for a sunny day or when you need to feel better.

Ingredients: 1 cup freshly squeezed lemon juice. 1/2 cup freshly squeezed lime juice. 1/4 cup honey. 1-2 tablespoons grated ginger. 1/2 teaspoon ground turmeric. Pinch of cayenne pepper. 4 cups cold water. Ice cubes. Lemon and lime slices, for garnish. Fresh mint leaves, for garnish.

Instructions: In a pitcher, combine lemon juice, lime juice, honey, grated ginger, turmeric, and cayenne pepper. Stir well until honey is dissolved. Add cold water and stir again. Taste and adjust sweetness or spiciness if desired. Refrigerate for at least 1 hour to allow flavors to meld. To serve, fill glasses with ice cubes. Pour lemon-limeade over the ice. Garnish with lemon and lime slices, and fresh mint leaves. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

jai llewellyn art

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Indulge in a guilt-free treat with this Paleo and Vegan No-Bake Lemon Cheesecake. Creamy and tangy, it's the perfect dessert for any occasion.

Ingredients: 2 cups raw cashews, soaked in water for 4 hours and drained. 1/2 cup coconut cream. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or honey. Zest and juice of 2 lemons. 1 tsp vanilla extract. Pinch of sea salt. For the crust:. 1 cup almond flour. 1/4 cup coconut flour. 3 tbsp coconut oil, melted. 2 tbsp maple syrup or honey. Pinch of sea salt.

Instructions: Soak cashews, coconut cream, melted coconut oil, honey or maple syrup, lemon zest and juice, vanilla extract, and sea salt should all be processed in a food processor until smooth and creamy. Almond flour, coconut flour, melted coconut oil, honey or maple syrup, and a small pinch of sea salt should all be thoroughly mixed in a different bowl. Firmly press the crust mixture into the bottom of a cake pan that has been lined. Using a spatula, level the top of the cheesecake mixture after pouring it over the crust. The cheesecake should be refrigerated for a minimum of four hours or until it solidifies. After it's set, take it out of the freezer, cut it, and serve it cold. Savor your No-Bake Lemon Cheesecake that is Paleo and Vegan!

Prep Time: 20 minutes

Cook Time: 0 minutes

neatishead barton turf and district

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Indulge in the heavenly combination of chocolate, marshmallows, and Reese's peanut butter cups with these mouthwatering Reese's S'mores Cookies! These cookies are perfect for satisfying your sweet cravings and will be a hit with friends and family at any gathering.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 2 cups all-purpose flour. 1 cup graham cracker crumbs. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup mini marshmallows. 1 cup Reese's peanut butter cups, chopped.

Instructions: Warm your oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the cocoa powder, baking soda, salt, graham cracker crumbs, and flour in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The chocolate chips, mini marshmallows, and chopped Reese's peanut butter cups should all be carefully mixed in. Drop rounded tablespoons of dough onto the baking sheets that have been prepared. You can use a cookie scoop or a spoon for this. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. When you take the cookies out of the oven, let them cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way. With milk or your favorite drink, these tasty Reese's S'mores Cookies are a great treat!

Prep Time: 20 minutes

Cook Time: 12 minutes

Lynsey Mobile Personal Trainer

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Cappuccino and Latte are both classic drinks made with espresso, but the amount of espresso to milk and the texture of the milk make them different. This drink has the same amount of espresso, steamed milk, and foamed milk. Latte, on the other hand, has more steamed milk and less foamed milk. What this means is that Cappuccino tastes stronger and creamier than Latte, while Latte tastes lighter and smoother. Pick your favorite or try them both to discover the wonderful world of espresso-based coffee.

Ingredients: 1 shot of espresso. Steamed milk. Foamed milk.

Instructions: Use your espresso machine to make a shot of espresso. The milk should be steamed until it turns creamy, which should take about 150F 65C. Put the coffee into a cup. Fill the cup with the same amount of steamed milk, leaving some room at the top. To make a thick foam, whip the milk until it's light and airy. Add the frothed milk slowly on top of the espresso and steamed milk. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Core Sound Healing

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With a creamy blackberry buttercream on top, these gluten-free lemon cupcakes taste like fresh lemons. You can eat them on any occasion, whether you're celebrating a big event or just want something sweet.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. Zest of 1 lemon. 3/4 cup non-dairy milk such as almond or soy. 1/4 cup fresh lemon juice. 1/3 cup vegetable oil. 1 tsp vanilla extract. 1 cup fresh blackberries. 1/2 cup vegan butter, softened. 2 cups powdered sugar. 1-2 tbsp non-dairy milk. Additional blackberries for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Cut cupcake liners to fit inside a muffin tin. You will need to whisk the gluten-free flour, sugar, baking powder, baking soda, salt, and lemon zest together in a large bowl. Put the non-dairy milk, lemon juice, vegetable oil, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. The fresh blackberries should be added slowly. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down after taking them out of the oven before frosting them. In a blender or food processor, blend or process the fresh blackberries until they are smooth. This will make the blackberry buttercream. If you want to get rid of the seeds, strain the puree through a fine mesh sieve. Put the softened vegan butter in a bowl and beat it until it's smooth. As you add the powdered sugar, beat it in slowly until it's smooth and fluffy. Mix the blackberry puree into the butter mixture and beat it in well. To get the frosting to the right consistency, add 1-2 tablespoons of non-dairy milk if it's too thick. Cover the cupcakes with the blackberry buttercream once they are completely cool. If you want, you can top each cupcake with a fresh blackberry. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

haras du pachot

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A refreshing vegan twist on the classic Greek dish, this Tzatziki Pasta Salad is bursting with fresh flavors and textures. It's perfect for picnics, potlucks, or as a light and satisfying meal any day of the week.

Ingredients: 250g pasta of choice. 1 cup diced cucumber. 1 cup cherry tomatoes, halved. 1/2 cup diced red onion. 1/4 cup chopped fresh dill. 1/4 cup chopped fresh parsley. 1/4 cup sliced black olives. 1/2 cup vegan tzatziki sauce. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions. Drain and let cool. In a large bowl, combine cooled pasta, diced cucumber, cherry tomatoes, red onion, chopped dill, chopped parsley, and sliced black olives. Add vegan tzatziki sauce to the bowl and toss until well combined. Squeeze lemon juice over the salad and season with salt and pepper to taste. Toss again to distribute the flavors. Serve chilled or at room temperature. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hamilton Jewish Community

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With these delectable cookie sandwiches, you can enjoy the delightful combination of fresh strawberries and rich chocolate. These treats are ideal for special occasions or anytime you crave something sweet and decadent.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chopped strawberries. 1 cup chocolate chips. 1/2 cup powdered sugar for dusting.

Instructions: Start by heating the oven to 350F 175C. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is smooth. Mix the egg and vanilla extract into the butter mixture until everything is well mixed together. Mix the wet ingredients with the dry flour mixture little by little until a dough forms. The chocolate chips and chopped strawberries should be carefully mixed in. Put the dough in the fridge for about 30 minutes with the lid on. Put parchment paper on the bottom of a baking sheet. Make a ball out of about a tablespoon of dough and put it on the baking sheet. Do it again with the rest of the dough, making sure there is enough space between each cookie. Make each cookie ball a little flatter with the back of a spoon. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. While the cookies are still cool, sprinkle powdered sugar over the tops of half of them. Take a cookie that has powdered sugar on it and put a cookie that doesn't have powdered sugar on top of it to make a sandwich. Have fun with your tasty Strawberry Chocolate Cookie Sandwiches!

Prep Time: 20 minutes

Cook Time: 12 minutes

Sankofa Education

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Glogg is a traditional mulled wine from Scandinavia that is great for getting warm on cold winter nights. It tastes warm and cozy because of the mix of spices and citrus.

Ingredients: 1 bottle red wine. 1 cup water. 1/2 cup sugar. 1 orange, sliced. 10 whole cloves. 2 cinnamon sticks. 1/2 cup raisins. 1/4 cup blanched almonds.

Instructions: Put sugar, orange slices, cloves, and cinnamon sticks in a large pot. Add wine and water. Over medium heat, bring to a simmer and stir every now and then. Turn down the heat and let it cook for 15 to 20 minutes. Take it off the heat and add the almonds and raisins. Warm it up in mugs and serve.

Prep Time: 5 minutes

Cook Time: 20 minutes

armstrong white shepherds

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A delightful and traditional Christmas treat, these mince pie tarts are filled with sweet and spicy mincemeat encased in buttery shortcrust pastry.

Ingredients: 300g ready-made shortcrust pastry. 200g mincemeat. 1 egg, beaten.

Instructions: Bring the oven up to 200C 180C fan or gas mark 6. Use floured paper to roll out the dough, and then use a pastry cutter to make circles out of it. Put the circles in a muffin tin and press them down to make tart cases. Put some minced meat into each tart case. Use the rest of the dough to make smaller circles or stars that you can put on top of each tart. Use an egg wash to cover the tops. After the oven is hot, bake for 15 to 20 minutes, or until golden brown. Let it cool a bit before taking it out of the tin. If you want, you can serve it cold or warm and sprinkle with icing sugar.

Prep Time: 20 minutes

Cook Time: 20 minutes

gbar roadshow

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Indulge in the deliciousness of a low-carb BBQ chicken pizza with this recipe. The chicken crust provides a hearty base while the flavorful toppings and tangy BBQ sauce create a satisfying pizza experience without the guilt of excess carbs.

Ingredients: 2 cups cooked chicken breast, shredded. 1 cup shredded mozzarella cheese. 1/4 cup almond flour. 1/4 cup grated parmesan cheese. 1/4 cup sugar-free BBQ sauce. 1/4 cup diced red onion. 1/4 cup diced green bell pepper. 1/4 cup diced tomatoes. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. Fresh cilantro leaves for garnish optional.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, combine shredded chicken, mozzarella cheese, almond flour, parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well. Press the chicken mixture onto a baking sheet lined with parchment paper, forming a round crust shape. Bake the crust in the preheated oven for 15-20 minutes or until it becomes golden and crispy around the edges. Remove the crust from the oven and spread BBQ sauce evenly over the top. Sprinkle diced red onion, green bell pepper, diced tomatoes, and additional shredded mozzarella cheese over the BBQ sauce. Return the pizza to the oven and bake for an additional 5-10 minutes, until the cheese is melted and bubbly. Once done, remove from the oven, sprinkle with fresh cilantro leaves if desired, slice, and serve.

Prep Time: 15 minutes

Cook Time: 25 minutes

Multidisciplinary Conference on Technology and Engineering

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This Southwestern-inspired salad is a flavorful and nutritious medley of quinoa, black beans, mango, and veggies, tossed in a zesty lime-cumin dressing. It's a perfect balance of protein and fresh flavors.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup diced mango. 1 cup diced red bell pepper. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup fresh lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Lettuce leaves for serving optional.

Instructions: Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is out. Cook the quinoa and put it in a large bowl. Add the black beans, mango, red bell pepper, red onion, and cilantro. Mix ground cumin, chili powder, salt, and pepper with a whisk in a small bowl. Add the dressing to the quinoa and toss it all together. If you want, you can serve the salad on lettuce leaves. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

ivan bignami

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Indian drink Sweet Mango Lassi is cool and creamy. It is made with ripe mangoes, yogurt, and a hint of cardamom. This is a great way to enjoy the tropical tastes of mango in a refreshing drink.

Ingredients: 1 ripe mango, peeled and diced. 1 cup plain yogurt. 1/4 cup milk. 2 tablespoons honey. 1/4 teaspoon ground cardamom. Ice cubes optional. Mint leaves for garnish optional.

Instructions: Diced mango, plain yogurt, milk, honey, and ground cardamom should all be put into a blender. Mix until it's creamy and smooth. You can add ice cubes and blend again if you want the drink to be colder. Put it in glasses and add mint leaves on top. Enjoy! Serve cold.

Prep Time: 10 minutes

Cook Time: 0 minutes

Pinecrest Parent Council

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A hearty and tasty vegan lentil soup made with red lentils, fragrant herbs, and a hint of lemon for a cool feeling.

Ingredients: 1 cup red lentils. 4 cups vegetable broth. 1 onion, chopped. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon turmeric. 1/4 teaspoon black pepper. Salt to taste. Juice of 1 lemon. 2 tablespoons chopped fresh cilantro or parsley, for garnish.

Instructions: Rinse the lentils under cold water and drain. Place all ingredients except lemon juice and cilantro in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender. Stir in lemon juice just before serving. Garnish with chopped cilantro or parsley. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

China Express

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A tasty and refreshing salad with crunchy peanuts, spiralized sweet potato noodles, and a tangy lime peanut dressing.

Ingredients: 2 sweet potatoes, spiralized into noodles. 1/2 cup roasted peanuts, chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup red bell pepper, thinly sliced. 1/4 cup cucumber, thinly sliced. 2 tablespoons sesame seeds. 2 tablespoons olive oil. 2 tablespoons lime juice. 2 tablespoons soy sauce. 2 tablespoons honey. 1 teaspoon grated ginger. 1 clove garlic, minced.

Instructions: In a large bowl, combine sweet potato noodles, roasted peanuts, cilantro, red bell pepper, cucumber, and sesame seeds. In a separate bowl, whisk together olive oil, lime juice, soy sauce, honey, grated ginger, and minced garlic to make the dressing. Pour the dressing over the salad and toss everything together until well combined. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled, garnished with extra cilantro and peanuts if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Riverside Library