chloedelarue

[chloedelarue]

These Simple Balsamic Portabella Burgers are a delicious and satisfying vegetarian option for burger lovers. The marinated portabella mushrooms are grilled to perfection and topped with provolone cheese, making them a flavorful and hearty meal.

Ingredients: 4 large portabella mushrooms. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. 4 hamburger buns. 4 slices of provolone cheese. Lettuce leaves. Sliced tomatoes. Sliced red onions. Mayonnaise and ketchup for topping.

Instructions: Clean the portabella mushrooms and remove their stems. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, salt, and pepper. Place the mushrooms in a shallow dish and pour the balsamic marinade over them. Let them marinate for at least 30 minutes, turning them occasionally. Preheat your grill or stovetop grill pan to medium-high heat. Grill the marinated mushrooms for about 4-5 minutes per side until they are tender and slightly charred. During the last minute of grilling, add a slice of provolone cheese on top of each mushroom to melt. Toast the hamburger buns on the grill for about 1-2 minutes until they are lightly browned. Assemble the burgers by placing lettuce leaves, a grilled portabella mushroom with melted cheese, sliced tomatoes, and sliced red onions on each bun. Top with mayonnaise and ketchup or your preferred condiments. Serve the Simple Balsamic Portabella Burgers hot and enjoy!

Tucker Cooper

[chloedelarue]

These Whole30 fried fish bites are a delicious and healthy alternative to traditional fried fish. They are grain-free, paleo-friendly, and perfect for kids and adults alike!

Ingredients: 1 lb fresh white fish fillets, cut into bite-sized pieces. 1/2 cup almond flour. 1/4 cup tapioca flour. 2 eggs, beaten. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Coconut oil, for frying.

Instructions: In a shallow dish, mix almond flour, tapioca flour, garlic powder, paprika, salt, and black pepper. Dip each fish piece into beaten eggs, then coat with the almond flour mixture. Heat coconut oil in a skillet over medium-high heat. Fry the coated fish bites in batches until golden brown and cooked through, about 2-3 minutes per side. Transfer fried fish bites to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Stacy M

[chloedelarue]

These Healthy Banana Oat Crepes are great for people who like flatbread but want to add a healthy twist. These crepes are gluten-free and taste great. They are made with oat flour, ripe bananas, and a hint of cinnamon. You can eat them for breakfast or as a healthy dessert.

Ingredients: 1 cup rolled oats. 2 ripe bananas. 2 eggs. 1/2 cup milk of your choice. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp salt. 1 tbsp honey optional, for sweetness. Cooking spray or butter for the pan.

Instructions: Using a blender, blend rolled oats until you get a fine oat flour. Put the oat flour, eggs, milk, vanilla extract, cinnamon, salt, and honey if you want into the blender. Mix it until it's smooth, like for a crepe. Add a little cooking spray or butter to a nonstick skillet or crepe pan and heat it up over medium-high heat. Pour a little crepe batter into the pan and swirl it around to make a thin, even layer. When the edges begin to lift, the crepe is done. It should be golden brown on the inside. Carefully flip the crepe over and cook the other side for an extra minute or two. Use the rest of the batter to make more crepes. Before each one, add a little cooking spray or butter. Put your favorite things on top of your healthy banana oat crepes, like fresh berries, Greek yogurt, or honey. Enjoy your healthy and tasty home-made crepes!

Meredith

[chloedelarue]

This Lemon-Garlic Air Fryer Salmon recipe is a quick and healthy way to prepare delicious salmon fillets. The zesty lemon and garlic marinade infuses the salmon with flavor, and the air fryer gives it a crispy exterior while keeping the inside tender and moist.

Ingredients: 4 salmon fillets 6 oz each. 2 lemons juiced and zested. 4 cloves garlic minced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon red pepper flakes optional. Fresh parsley for garnish.

Instructions: In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil, salt, black pepper, paprika, and red pepper flakes if using. Place salmon fillets in a zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for 30 minutes to marinate. Preheat your air fryer to 375F 190C for 5 minutes. Remove salmon from the marinade and place them in the air fryer basket. Discard the remaining marinade. Cook the salmon in the air fryer for 8-10 minutes, depending on the thickness of the fillets, or until they are cooked to your desired level of doneness. You can check for doneness by flaking the salmon with a fork; it should easily separate into flakes. Garnish the cooked salmon with fresh parsley and serve hot. Enjoy!

Kendra Dolan

[chloedelarue]

These fluffy pancakes are a delightful breakfast treat that will make your morning special. They are easy to make and perfect for any occasion.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup milk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, baking powder, and salt together in a bowl. Put the egg in a different bowl and beat it. Then add the milk, melted butter, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Warm up a nonstick griddle or skillet over medium-low heat and pat it down with cooking spray or butter. For every pancake, put 1/4 cup of pancake batter on the griddle. Once the pancakes start to bubble on top, flip them over and cook the other side until it's golden brown. Serve hot with maple syrup, fresh fruit, whipped cream, or anything else you like on top.

Tommy S

[chloedelarue]

Indulge in the rich and velvety goodness of these baked red velvet donuts. They are a perfect treat for any occasion, and the cream cheese frosting adds a delightful touch of sweetness.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 teaspoon white vinegar. Cream cheese frosting. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix buttermilk, vegetable oil, egg, vanilla extract, food coloring, and white vinegar until well combined. Combine the wet and dry ingredients until just incorporated. Be careful not to overmix. Fill each donut cavity about 2/3 full with the batter. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once the donuts are completely cool, frost them with cream cheese frosting and add sprinkles if desired. Enjoy your delicious Baked Red Velvet Donuts!

Stephie

[chloedelarue]

This gluten-free crisp has the sweet and sour flavors of blackberries and plums. The crunchy oat and almond flour topping goes well with the juicy fruit filling, making it a great dessert for any event.

Ingredients: 3 cups fresh blackberries. 3 cups sliced plums. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 teaspoon lemon juice. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/2 cup packed light brown sugar. 1/4 teaspoon ground cinnamon. 1/4 cup melted coconut oil.

Instructions: Warm the oven up to 175F 350C. Put blackberries, plums, granulated sugar, cornstarch, and lemon juice in a large bowl. Mix the fruit well, then put it in a 9x13-inch baking dish that has been greased. Rolling oats, almond flour, brown sugar, and cinnamon should all be mixed together in a different bowl. Add the melted coconut oil and mix it in until the dough is crumbly. Cover the fruit in the baking dish with the oat mixture. After the oven is hot, bake for 35 to 40 minutes, or until the fruit bubbles and the topping is golden brown. Let it cool down a bit before you serve it. If you want, you can serve it warm with vanilla ice cream or whipped cream.

Mya M

[chloedelarue]

Protein and fiber are found in large amounts in this hearty lentil soup, which makes it a healthy and filling meal. It's great for a cozy night in on a cold night.

Ingredients: 1 cup dried lentils. 4 cups vegetable broth. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. 1/2 teaspoon black pepper. 1 bay leaf. 1 can 14 oz diced tomatoes. Salt, to taste. 2 tablespoons olive oil.

Instructions: Run cold water over the lentils and drain them. Put olive oil in a big pot and heat it over medium-low heat. Put in the celery, carrots, and onion. Take about 5 minutes to cook the vegetables until they are soft. Spice it up with bay leaf, black pepper, turmeric, cumin, and paprika. Keep cooking for one more minute. Dice the tomatoes and add them along with the lentils. Bring to a boil, then lower the heat and let it cook for 25 to 30 minutes, or until the lentils are soft. Add salt to your liking. Take the bay leaf off before you serve.

Erica

[chloedelarue]

Rainy Spring Pasta is a tasty and comforting dish that is great for cold nights. Fresh spring vegetables like cherry tomatoes, asparagus, and peas are mixed with the rich flavors of garlic and Parmesan cheese in this recipe. On a cold spring day, this quick and easy meal will keep you warm.

Ingredients: 8 oz pasta of your choice. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup asparagus, trimmed and cut into 1-inch pieces. 1/2 cup peas. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Put asparagus, peas, and cherry tomatoes in the pan. For about 5 to 7 minutes, or until the vegetables are soft, cook. Toss the cooked pasta and vegetables together in the pan after adding them. Put grated Parmesan cheese on top of the vegetables and pasta. Add pepper and salt to taste. Toss everything around until it's all covered. Before serving, sprinkle with fresh basil leaves. Enjoy while hot!

Blake Hendricks

[chloedelarue]

The tangy cranberries and sour oranges really come through in these Cranberry Orange Streusel Muffins. The streusel topping gives it a nice crunch, and the orange glaze makes it taste sweet and citrusy. It's great for breakfast or as a snack.

Ingredients: 1 cups all-purpose flour. cup granulated sugar. 2 tsp baking powder. tsp baking soda. tsp salt. cup unsalted butter, melted. 2/3 cup fresh orange juice. 1 large egg. 1 tsp vanilla extract. 1 cup cranberries, fresh or frozen. For Streusel Topping:. cup all-purpose flour. cup granulated sugar. 2 tbsp unsalted butter, cold and cubed. For Orange Glaze:. 1 cup powdered sugar. 2-3 tbsp fresh orange juice. 1 tsp orange zest.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, orange juice, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries gently. For the streusel topping, in a small bowl, mix together the flour and sugar. Add the cold, cubed butter and use a fork or pastry cutter to combine until it forms coarse crumbs. Fill each muffin cup about 2/3 full with the muffin batter. Sprinkle the streusel topping over each muffin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. While the muffins are cooling, prepare the orange glaze by mixing powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle the orange glaze over the cooled muffins. Allow the glaze to set for a few minutes before serving. Enjoy your homemade Cranberry Orange Streusel Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Joe

[chloedelarue]

With a savory Brussels sprout and pancetta filling, this Paleo recipe combines the earthy flavors of roasted squash to create a filling and healthy meal that works well for any occasion.

Ingredients: 2 acorn squash, halved and seeded. 2 tablespoons olive oil, divided. Salt and pepper to taste. 6 ounces pancetta, diced. 1 small onion, diced. 2 cloves garlic, minced. 2 cups Brussels sprouts, trimmed and sliced. 1/4 cup chopped walnuts. 2 tablespoons chopped fresh sage leaves. 1/4 cup coconut milk. 1/4 cup almond flour. 1/4 cup nutritional yeast. 2 tablespoons chopped fresh parsley leaves.

Instructions: Set oven temperature to 400F 200C. Add salt and pepper to the sliced side of the squash halves and drizzle with 1 tablespoon of olive oil. Arrange them, cut side down, on a parchment paper-lined baking sheet. Roast squash for 3540 minutes, or until it's soft, in an oven that has been preheated. Heat the remaining tablespoon of olive oil in a big skillet over medium heat while the squash roasts. Add the pancetta and cook for about 5 minutes, or until crispy. To the skillet with the pancetta, add the diced onion and minced garlic. Cook for 3 minutes, or until the onion becomes transparent. Add the sliced Brussels sprouts and cook for 5 to 7 minutes, or until they are tender. To the skillet, add the chopped walnuts and sage. Cook for an additional two minutes. Almond flour, nutritional yeast, and coconut milk should all be thoroughly mixed in a small bowl. Stir the coconut milk mixture constantly for two to three minutes after adding it to the skillet, or until it thickens. When squash is done roasting, take them out of the oven and gently turn them over. Spoon the pancetta and Brussels sprout mixture into each half of a squash. Put the stuffed squash back in the oven and bake it for ten more minutes. Before serving, garnish with chopped parsley.

Prep Time: 20 minutes

Cook Time: 50 minutes

Gary A

[chloedelarue]

This healthy chicken and veggies recipe is perfect for meal prep, providing a balanced and satisfying Whole30 lunch option. It's packed with protein and nutrients, making it a delicious and convenient choice for busy days.

Ingredients: 4 chicken breasts. 2 cups broccoli florets. 2 cups sliced bell peppers. 1 cup sliced carrots. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Place chicken breasts on a baking sheet lined with parchment paper. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Brush the chicken breasts with the olive oil mixture, coating both sides evenly. Arrange broccoli, bell peppers, and carrots around the chicken on the baking sheet. Drizzle any remaining olive oil mixture over the veggies. Bake in the preheated oven for 20-25 minutes or until chicken is cooked through and veggies are tender. Divide the chicken and veggies into meal prep containers. Store in the refrigerator and reheat when ready to eat.

Prep Time: 10 minutes

Cook Time: 25 minutes

Nicola

[chloedelarue]

These gluten-free banana chocolate chip muffins are a delightful treat that's perfect for breakfast or as a snack. They're moist, flavorful, and easy to make while being gluten-free to accommodate dietary restrictions.

Ingredients: 2 ripe bananas, mashed. 2 eggs. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups almond flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup gluten-free chocolate chips.

Instructions: Warm up the oven to 350F 175C and put paper liners in a muffin tin. Mash the bananas and add the eggs, melted coconut oil, honey or maple syrup, and vanilla extract to a bowl. Combine well. Add the coconut flour, baking powder, baking soda, and salt to a different bowl and mix them together using a whisk. Mix the dry ingredients into the wet ones until everything is well mixed together. The gluten-free chocolate chips should be added slowly. Fill each muffin cup with the same amount of batter. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty Gluten-Free Banana Chocolate Chip Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Belinda C

[chloedelarue]

Skillet Chili Mac is a classic comfort food that combines the flavors of chili with cheesy macaroni. It's a quick and easy one-pan meal that's perfect for busy weeknights.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 15 oz tomato sauce. 2 cups beef broth. 2 cups elbow macaroni. 2 tsp chili powder. 1 tsp cumin. Salt and pepper to taste. 1 cup shredded cheddar cheese. Fresh cilantro, for garnish optional.

Instructions: Break up the ground beef with a spoon as you brown it in a large skillet over medium-low heat. Put the minced garlic and diced onion into the pan. Keep cooking until the onion is clear. The beef broth, elbow macaroni, chili powder, cumin, salt, and pepper should all be mixed in now. Turn down the heat and let the mixture simmer for a while. Cover and cook for 12 to 15 minutes, stirring every now and then, until the macaroni is soft. The pan should no longer be hot after the macaroni is done. Add the small pieces of cheddar cheese on top. Put the lid on top of the pan and wait a few minutes for the cheese to melt. If you want, you can add fresh cilantro as a garnish. Serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Addie

[chloedelarue]

Boozy whipped cream is a delightful topping for desserts and hot drinks, adding a hint of your favorite liqueur for a touch of elegance and flavor.

Ingredients: 1 cup heavy whipping cream. 2 tablespoons powdered sugar. 2 tablespoons your choice of liqueur e.g., Baileys, Kahla, Grand Marnier.

Instructions: The bowl and beaters should be put in the freezer for about 15 minutes to cool down. Put the heavy cream and powdered sugar into the bowl that has been chilled. Whip the cream and sugar together on high speed with an electric mixer until soft peaks form. It ought to take two to three minutes. Add the liqueur of your choice and keep whipping until stiff peaks form. Be careful not to whip too much. Put it in the fridge until you're ready to use it, or serve it right away over desserts or hot drinks.

Prep Time: 10 minutes

Cook Time: 0 minutes

Marissa Hunt

[chloedelarue]

For a fun take on the classic s'mores, top gooey marshmallows, chocolate chips, and graham crackers with rich red velvet brownies.

Ingredients: 1 box red velvet brownie mix. 1/2 cup unsalted butter, melted. 1 large egg. 1 cup mini marshmallows. 1/2 cup chocolate chips. 1/2 cup crushed graham crackers. 1/4 cup sweetened condensed milk.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a mixing bowl, combine red velvet brownie mix, melted butter, and egg. Mix until well combined. Spread half of the brownie batter evenly into the prepared baking pan. Sprinkle mini marshmallows, chocolate chips, and crushed graham crackers over the brownie batter. Drizzle sweetened condensed milk over the toppings. Drop spoonfuls of the remaining brownie batter over the toppings and gently spread to cover. Bake in preheated oven for 25-30 minutes, or until the edges are set and the center is slightly gooey. Allow to cool completely before cutting into bars. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Norah

[chloedelarue]

This Chicken Enchilada Casserole is a tasty take on regular enchiladas and would be great for a potluck or a cozy family dinner. It's simple to make and tastes great!

Ingredients: 2 cups cooked shredded chicken. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup shredded cheese cheddar or Mexican blend. 1/2 cup chopped onion. 1/2 cup chopped bell pepper. 1/4 cup chopped fresh cilantro. 6 corn tortillas.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine shredded chicken, enchilada sauce, diced green chilies, half of the shredded cheese, chopped onion, chopped bell pepper, and chopped cilantro. Cut the corn tortillas into quarters. In a baking dish, spread a thin layer of the chicken mixture. Arrange a layer of quartered tortillas over the chicken mixture. Repeat layers, ending with the remaining chicken mixture on top. Sprinkle the remaining shredded cheese over the top. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until cheese is melted and bubbly. Let it cool for a few minutes before serving. Garnish with additional cilantro if desired.

Prep Time: 20 minutes

Cook Time: 35 minutes

Faith