asaablog

[asaablog]

Warm, crispy baked sweet potato fries with a smooth avocado dipping sauce. A tasty and healthy snack or side dish.

Ingredients: 2 large sweet potatoes, cut into fries. 2 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper, to taste. 1 ripe avocado. 1/4 cup dairy-free yogurt. 1 tablespoon lime juice. 1 clove garlic, minced. 2 tablespoons chopped fresh cilantro. Salt, to taste.

Instructions: Set the oven to 425F 220C and heat it up. Add the sweet potato fries to a large bowl and mix in the olive oil, paprika, garlic powder, salt, and pepper. Make sure the fries are well covered. Place the fries on a baking sheet that has been lined with parchment paper so that they are all in one layer. Flip the fries over every 25 to 30 minutes while they're baking until they are golden brown and crispy. As the fries are baking, make the sauce for dipping the fries in. Mash the avocado in a small bowl until it's smooth. The dairy-free yogurt, lime juice, minced garlic, chopped cilantro, and salt should all be mixed in well. Acai dipping sauce should be on the side for the baked sweet potato fries.

Gary Avila

[asaablog]

Savor the savory goodness of bacon with the sweetness of sugar-free dark chocolate in this delectable low-carb treat. Ideal for giving in to your cravings guilt-free!

Ingredients: 8 slices of bacon. 4 oz of sugar-free dark chocolate. 1 tbsp coconut oil. 1/4 tsp vanilla extract. Stevia or erythritol sweetener to taste.

Instructions: Set the oven temperature to 375F 190C. Arrange the bacon slices on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until the bacon is crispy, in a preheated oven. You can change the cooking time to get the crispiness you want. After taking the bacon out of the oven, let it cool on a plate covered with paper towels to absorb any extra grease. The sugar-free dark chocolate and coconut oil should be melted in 30-second increments in a microwave-safe bowl, stirring after each to ensure smoothness. Add the sweetener to taste along with the vanilla extract to the melted chocolate mixture. Make sure every bacon slice is equally coated by dipping it into the chocolate mixture. A fork can be useful in this process. Back on the baking sheet covered with parchment paper, place the bacon slices coated in chocolate. Put the bacon in the refrigerator to solidify the chocolate, about half an hour. After the chocolate solidifies, take the bacon out of the fridge and savor your delicious, low-carb chocolate-covered bacon! Any leftovers can be kept in the refrigerator in an airtight container.

Adrian Lawson

[asaablog]

Indulge in the ultimate twist on the classic BLT sandwich by using savory duck bacon for an extra layer of flavor and richness.

Ingredients: 8 slices duck bacon. 8 slices whole grain bread. 2 large ripe tomatoes, sliced. 1 head lettuce, washed and leaves separated. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. Salt and black pepper to taste.

Instructions: Preheat oven to 400F 200C. Place duck bacon slices on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until crispy. While bacon is cooking, toast the bread slices until golden brown. In a small bowl, mix together mayonnaise and Dijon mustard. Season with salt and pepper to taste. Spread the mayonnaise mixture evenly on one side of each bread slice. On 4 bread slices, layer lettuce leaves, tomato slices, and crispy duck bacon. Top with remaining bread slices, mayo side down, to form sandwiches. Cut sandwiches diagonally and serve immediately.

Lori

[asaablog]

Crispy on the outside, tender on the inside, these garlic Parmesan potato wedges are bursting with flavor. They make a perfect side dish for any meal or a tasty snack on their own.

Ingredients: 4 large potatoes, washed and cut into wedges. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Set the oven to 425F 220C and heat it up. Toss the potato wedges with olive oil in a large bowl until they are well covered. The bowl should now have Parmesan cheese, oregano, salt, and black pepper. Toss the wedges again until they are covered in the seasoning mix. Place the seasoned potato wedges on a baking sheet that has been lined with parchment paper so that they do not touch. Place the wedges in an oven that has already been heated. Bake for 25 to 30 minutes, or until they are golden brown and crispy. Flip them over halfway through the baking time to make sure they cook evenly. Take it out of the oven when it's done and let it cool a bit before serving. These garlicky Parmesan potato wedges are great as a snack or side dish.

Roy

[asaablog]

These vegan potato pins with deviled eggs are a tasty snack or appetizer that are great for parties or get-togethers. They taste great and are sour and tangy.

Ingredients: 10 small potatoes. 1/4 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon lemon juice. 1/4 teaspoon garlic powder. Salt and pepper to taste. Paprika for garnish. Fresh parsley for garnish.

Instructions: Boil the potatoes until tender, then let them cool. Once cooled, slice each potato in half and carefully scoop out the centers, leaving a thin layer of potato flesh. In a bowl, mix together the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Fill each potato half with the mixture. Sprinkle paprika on top of each filled potato for garnish. Garnish with fresh parsley. Secure each filled potato half with a toothpick to create 'pins'. Serve and enjoy!

Ralph B

[asaablog]

Indulge in the luxurious taste of this homemade creamy coffee. It's the perfect way to start your day or enjoy as a cozy treat.

Ingredients: 2 cups of freshly brewed coffee. 1/4 cup of heavy cream. 2 tablespoons of sweetened condensed milk. 1 teaspoon of pure vanilla extract. Whipped cream for topping. Chocolate shavings for garnish optional.

Instructions: Brew 2 cups of your favorite coffee and let it cool slightly. In a small saucepan, heat the heavy cream over low heat until it's warm but not boiling. Stir in the sweetened condensed milk and vanilla extract into the warm cream until well combined. Pour the creamy mixture into your brewed coffee and stir thoroughly. Divide the creamy coffee into two mugs. Top each mug with a generous dollop of whipped cream. If desired, garnish with chocolate shavings or your preferred topping. Serve hot and enjoy your rich and creamy homemade coffee!

Trevor Wanderlust

[asaablog]

A delicious steak sandwich with grilled flank steak, garlic mayo, arugula, red onion, and provolone cheese, served on toasted bread slices. Perfect for a hearty lunch or dinner.

Ingredients: 1 pound flank steak. 1 tablespoon olive oil. Salt and pepper to taste. 4 slices of bread. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 cup arugula. 1/2 red onion, thinly sliced. 4 slices provolone cheese. 1 tablespoon butter.

Instructions: Preheat grill or skillet to high heat. Rub olive oil, salt, and pepper onto both sides of the flank steak. Grill steak for about 3-4 minutes per side for medium-rare or to your desired level of doneness. Let it rest for 5 minutes. While the steak is resting, mix minced garlic with mayonnaise and spread it on one side of each bread slice. Thinly slice the rested steak against the grain. Assemble the sandwiches by placing arugula on the bottom slice of bread, followed by steak slices, red onion, and provolone cheese. Top with another bread slice with the mayo-garlic spread side down. Heat a skillet over medium heat, add butter, and grill the sandwiches until the bread is toasted, and the cheese is melted, about 2-3 minutes per side. Slice the sandwiches in half and serve hot.

Andrea

[asaablog]

With this Coffee Rub Steak recipe, you can give your ribeye steaks a rich, smoky flavor that goes well with the smell of coffee. Great for people who like to grill and people who like coffee.

Ingredients: 2 tablespoons ground coffee. 2 tablespoons brown sugar. 1 tablespoon smoked paprika. 1 teaspoon salt. 1 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. 4 boneless ribeye steaks 1 inch thick.

Instructions: Add smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to a bowl. Then mix in the ground coffee. To make the coffee rub, mix it well. Use paper towels to dry the ribeye steaks, and then rub the coffee rub all over both sides of each steak. Warm up your grill over high heat about 450F/230C. Put the steaks on a hot grill and cook for 4 to 5 minutes on each side for medium-rare. You can change the cooking time to get the level of doneness you like. Before you serve the steaks, take them off the grill and let them rest for 5 minutes. Cut the steaks that have been rubbed with coffee into thin slices and serve them hot.

Valerie G

[asaablog]

Indulge in a guilt-free treat with this Organic Chocolate Zucchini Bread. It's gluten-free, paleo-friendly, and packed with the goodness of zucchini and dark chocolate.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup cacao powder. 1 tsp baking soda. 1/2 tsp salt. 3 large eggs. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1 1/2 cups grated zucchini. 1/2 cup dairy-free dark chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Line a loaf pan with parchment paper or grease with coconut oil. Almond flour, coconut flour, baking soda, cacao powder, and salt should all be combined in a big bowl. Whisk the eggs, honey, melted coconut oil, and vanilla extract in a separate bowl. After adding the wet mixture to the dry ingredients, thoroughly mix them together. Stir in chocolate chips and grated zucchini. After the loaf pan is ready, pour the batter into it and spread it evenly. Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean. After taking the bread out of the oven, allow it to cool in the pan for ten minutes before moving it to a wire rack to finish cooling. Slice and savor your delectable Organic Chocolate Zucchini Bread once it has cooled!

Prep Time: 15 minutes

Cook Time: 50 minutes

Edward C

[asaablog]

This Zucchini Noodle Salad is bright and fresh, and it would be great as a light lunch or as a side dish at your next barbecue. Cherry tomatoes, cucumbers, red onions, fresh basil, feta cheese, black olives, and spiralized zucchini noodles are mixed together, and then a tasty balsamic vinaigrette is drizzled over the top.

Ingredients: 2 large zucchinis, spiralized. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup black olives, sliced. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the spiralized zucchinis, cherry tomatoes, cucumber, red onion, basil, feta cheese, and black olives. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Season the salad with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve the zucchini noodle salad as a refreshing and healthy side dish or a light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Danielle Owen

[asaablog]

It's easy to make these homemade peppermint patties, which are a delicious vegan treat that will satisfy your sweet tooth.

Ingredients: 2 cups powdered sugar. 2 tablespoons coconut oil. 1 tablespoon almond milk. 1/2 teaspoon peppermint extract. 1 cup dairy-free chocolate chips.

Instructions: In a bowl, mix powdered sugar, coconut oil, almond milk, and peppermint extract until a smooth dough forms. Roll the dough into small balls and flatten them to form patties. Place the patties on a parchment-lined baking sheet and freeze for 30 minutes. Melt chocolate chips in a microwave or double boiler. Dip each frozen patty into the melted chocolate, ensuring it's fully coated, and return to the baking sheet. Refrigerate until the chocolate sets, about 15-20 minutes. Enjoy your vegan peppermint patties!

Prep Time: 20 minutes

Cook Time: 0 minutes

Emmett T

[asaablog]

Enjoy the perfect balance of sweetness and heat with these succulent Honey-Chipotle Glazed Ribs. The honey-based glaze with a kick of chipotle peppers adds layers of flavor to the tender grilled ribs, making them a crowd-pleaser at any barbecue.

Ingredients: 2 racks of baby back ribs. 1 cup honey. 1/4 cup chipotle peppers in adobo sauce, minced. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Season the ribs with salt, pepper, and smoked paprika. Place the ribs on the grill and cook for 20 minutes per side, or until browned and cooked through. In a small saucepan, combine honey, minced chipotle peppers, soy sauce, Dijon mustard, and minced garlic. Simmer over low heat for 10 minutes, stirring occasionally. Brush the honey-chipotle glaze over the ribs during the last 10 minutes of grilling, allowing it to caramelize. Remove the ribs from the grill and let them rest for a few minutes before slicing. Serve the ribs with any remaining glaze on the side.

Prep Time: 15 minutes

Cook Time: 40 minutes

Maria Chase

[asaablog]

Toasted sesame seeds are used to make these vegan Benne Wafers, which are crunchy and smell good. They taste great as a snack or dessert, and you'll love how light they are.

Ingredients: 1 cup sesame seeds. 1/2 cup vegan butter, softened. 1 cup brown sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Preheat oven to 350F 175C. In a dry skillet, toast sesame seeds over medium heat until lightly golden, stirring frequently. Remove from heat and let cool. In a mixing bowl, cream together vegan butter and brown sugar until fluffy. Add applesauce and vanilla extract, mix until well combined. In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in toasted sesame seeds until evenly distributed. Drop teaspoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Flatten each dough mound slightly with the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

Ray Hopkins

[asaablog]

There are lots of different colored vegetables and tasty sauce in this Vegan Lo Mein Meal Prep, which makes it a tasty and easy choice for lunch or dinner during the week.

Ingredients: 8 oz whole wheat or rice noodles. 2 tbsp sesame oil. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup snow peas. 2 carrots, julienned. 4 green onions, sliced. 4 cloves garlic, minced. 1-inch piece of ginger, minced. 1/4 cup soy sauce. 2 tbsp hoisin sauce. 1 tbsp rice vinegar. 1 tbsp maple syrup or agave nectar. 1 tsp sriracha sauce optional. 1 tbsp cornstarch mixed with 2 tbsp water. Toasted sesame seeds and sliced green onions for garnish.

Instructions: Following the directions on the package, cook the noodles, drain them, and set them aside. Put sesame oil in a large pan or wok and heat it over medium-high heat. Carrots, green onions, ginger, garlic, and snow peas should all be added. To make the vegetables tender-crisp, stir-fry them for three to four minutes. Whisk the soy sauce, hoisin sauce, rice vinegar, maple syrup or agave nectar, and sriracha sauce together in a small bowl. Add the sauce to the vegetables and mix them together. Toss the cooked noodles with the sauce and vegetables in the pan after adding them. Add the cornstarch mixture and keep cooking for another two to three minutes, until the sauce gets thicker. Put the lo mein into containers for meal prep and top with sliced green onions and toasted sesame seeds. Keep in the fridge for up to 4 days. Microwave until hot all the way through to reheat.

Prep Time: 15 minutes

Cook Time: 15 minutes

Steph Jones

[asaablog]

This Southwestern Beef Stew is a hearty dish that is great for cold days because it has tender beef, beans, vegetables, and spices that make the meat taste great. We want to bring attention to ALS Amyotrophic Lateral Sclerosis and help people who are suffering by making and sharing this recipe.

Ingredients: 2 lbs beef stew meat, cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, undrained. 1 can 15 oz black beans, drained and rinsed. 1 cup frozen corn kernels. 1 bell pepper, diced. 1 jalapeno pepper, seeded and minced. 1 cup beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Beef stew meat, diced tomatoes, corn, bell pepper, jalapeno pepper, beef broth, chili powder, cumin, paprika, salt, and pepper should all be put in a slow cooker. Mix the ingredients together well by stirring them. Low-heat for 6 to 8 hours, or until beef is soft. Cover and cook. When it's done, serve it hot and top with fresh cilantro if you want. Spread the word about ALS by giving this tasty Southwestern Beef Stew recipe to family and friends.

Prep Time: 15 minutes

Cook Time: 360 minutes

Jason Trevino

[asaablog]

This Chicken Sandwich with Jalapeno-Cilantro Yogurt Sauce is a flavorful and satisfying meal option. Tender chicken breasts are seasoned and cooked to perfection, then paired with a zesty homemade sauce made with Greek yogurt, jalapeno, cilantro, lime, and garlic. It's all sandwiched between slices of toasted bread for a delicious lunch or dinner.

Ingredients: 2 boneless, skinless chicken breasts. 4 slices of bread. 1/4 cup plain Greek yogurt. 1 jalapeno, seeded and minced. 1/4 cup chopped fresh cilantro. 1 tablespoon lime juice. 1 clove garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a small bowl, mix together the Greek yogurt, minced jalapeno, chopped cilantro, lime juice, minced garlic, salt, and pepper to make the Jalapeno-Cilantro Yogurt Sauce. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly. Toast the bread slices until golden brown. Spread a generous amount of the Jalapeno-Cilantro Yogurt Sauce on each slice of bread. Place sliced chicken on two bread slices, then top with the remaining bread slices to make sandwiches. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Holly A

[asaablog]

A flavorful vegan dish featuring chickpeas cooked in a creamy peanut-ginger curry sauce, served over fluffy rice. This recipe combines the nuttiness of peanut butter with the warmth of ginger and curry spices for a satisfying meal.

Ingredients: 1 cup cooked chickpeas. 1 cup coconut milk. 2 tbsp peanut butter. 1 tbsp soy sauce. 1 tbsp curry powder. 1 tbsp grated ginger. 2 cloves garlic, minced. 1 small onion, chopped. 2 cups cooked rice. 1 tbsp vegetable oil. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: Put oil in a pan and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Put in the curry powder, soy sauce, and grated ginger. Mix well and cook for one minute. Add the cooked chickpeas to the pan and mix them in. Add the peanut butter and coconut milk and mix well. Slowly cook the sauce for 10 to 15 minutes, or until it gets a little thicker. Add pepper and salt to taste. Cook the rice and put it on top of the chickpea curry. Add chopped cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Nico Clay