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With a tangy citrus flavor and a creamy sweetness, these Key Lime Popsicles are the perfect summer treat.

Ingredients: 1 cup key lime juice. 1/2 cup condensed milk. 1/2 cup Greek yogurt. 1/4 cup honey. Zest of 2 limes.

Instructions: Mix Greek yogurt, honey, key lime juice, and lime zest in a bowl until everything is well mixed. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Take them out of the molds and enjoy once they're frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

Valerie Gould

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Enjoy a delicious chocolate cornmeal skillet cake for two that is gluten-free. This chocolatey, moist dessert has the nutty taste of cornmeal and the rich flavor of cocoa. It's a great treat for any event.

Ingredients: 1/4 cup gluten-free all-purpose flour. 2 tablespoons cornmeal. 2 tablespoons cocoa powder. 1/4 teaspoon baking powder. 1/8 teaspoon salt. 1/4 cup granulated sugar. 2 tablespoons unsalted butter, melted. 1/4 cup milk or dairy-free alternative. 1/2 teaspoon vanilla extract. 1/4 cup semi-sweet chocolate chips. Powdered sugar, for dusting optional.

Instructions: Warm the oven up to 175F 350C. Mix gluten-free flour, cornmeal, cocoa powder, baking powder, and salt in a small bowl with a whisk. Granulated sugar and melted butter should be mixed well in a different bowl. Add milk and vanilla extract to the butter and sugar mixture and mix well. Slowly add the dry ingredients to the wet ones while mixing them together. Add the chocolate chips and mix them in. Fill a 6-inch skillet with oil and pour the batter into it. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool down a bit before you serve it. Add powdered sugar on top if you like. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

Brittany Day

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Using sprouted chickpeas and other fresh ingredients in this raw vegan falafel recipe gives the traditional dish a nice new look. It's full of flavor and good for you, and goes well with a bright mango chutney. It's a great light meal or snack.

Ingredients: 2 cups sprouted chickpeas. 1/2 cup chopped parsley. 1/4 cup chopped red onion. 2 cloves garlic. 1 tablespoon ground cumin. 1 tablespoon ground coriander. 1 teaspoon ground turmeric. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 ripe mango, peeled and diced. 1/4 cup chopped red onion. 2 tablespoons chopped cilantro. 1 tablespoon lime juice. 1 teaspoon grated ginger. 1/2 teaspoon chili flakes. Salt to taste.

Instructions: In a food processor, combine sprouted chickpeas, parsley, red onion, garlic, cumin, coriander, turmeric, salt, and black pepper. Pulse until well combined and the mixture holds together. Form the mixture into small falafel balls and place them on a serving platter. In a separate bowl, combine diced mango, red onion, cilantro, lime juice, ginger, chili flakes, and salt. Mix well to make the mango chutney. Serve the raw vegan falafel with mango chutney on the side.

Prep Time: 20 minutes

Cook Time: 0 minutes

Larry

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In this tasty ice cream recipe, creamy avocado and sour lime go well together. The richness of avocado and the sourness of lime work well together to make a delicious frozen treat that is perfect for hot summer days.

Ingredients: 2 ripe avocados, peeled and pitted. 1/2 cup condensed milk. 1/4 cup lime juice. Zest of 1 lime. 1 cup heavy cream. 1/4 cup powdered sugar. Pinch of salt.

Instructions: In a blender, combine avocados, condensed milk, lime juice, and lime zest. Blend until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and salt until soft peaks form. Gently fold the avocado mixture into the whipped cream until well combined. Transfer the mixture into a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Serve scoops of the avocado and lime ice cream garnished with lime slices or zest if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Elise

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Savor the rich, creamy goodness of this frozen chocolate cake with salted caramel and cashews. It is extremely rich and satisfying, and ideal for chocolate lovers despite being dairy-free. Cashews, cocoa, caramel, and a hint of sea salt come together to make a decadent dessert that will sate your sweet tooth.

Ingredients: 2 cups dairy-free chocolate chips. 1/2 cup cashews, soaked and drained. 1/2 cup unsweetened cocoa powder. 1/4 cup pure maple syrup. 1/4 cup dairy-free caramel sauce. 1 tsp vanilla extract. 1/2 tsp sea salt. 2 cups almond milk. 1/2 cup coconut cream. 1/2 cup crushed cashews for garnish. 1/4 cup dairy-free chocolate chips for garnish.

Instructions: Melt the dairy-free chocolate chips in a microwave or using a double boiler until smooth. Let it cool slightly. In a blender, combine soaked cashews, cocoa powder, maple syrup, dairy-free caramel sauce, vanilla extract, and sea salt. Blend until smooth and creamy. Add the melted chocolate to the blender and blend again until everything is well combined. Pour in the almond milk and coconut cream. Blend until the mixture is smooth and creamy. Pour the mixture into a cake pan lined with parchment paper. Freeze the cake for at least 4 hours or until it's completely firm. Before serving, garnish with crushed cashews and dairy-free chocolate chips. Slice and enjoy your Salted Caramel Cashew Hot Chocolate Frozen Cake!

Adriana Burnett

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A comforting and flavorful noodle dish featuring a variety of mushrooms, spinach, and a savory broth, perfect for a quick and satisfying meal.

Ingredients: 4 packs of instant ramen noodles. 8 cups water. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 cups assorted mushrooms shiitake, oyster, button, sliced. 2 cups baby spinach. 2 green onions, thinly sliced. 2 boiled eggs, halved. 1 tablespoon sesame seeds, for garnish.

Instructions: In a large pot, bring water to a boil. Add the soy sauce, sesame oil, garlic, and ginger to the boiling water. Add the instant ramen noodles and cook according to package instructions. While the noodles are cooking, saut the sliced mushrooms in a separate pan until they are tender. Once the noodles are cooked, divide them into bowls. Top each bowl with sauted mushrooms, baby spinach, sliced green onions, and boiled egg halves. Sprinkle sesame seeds over the bowls for garnish. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Eva

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Enjoy the tropical flavors of Lord Byron's Kitchen's Pineapple Glazed Ham. This tasty dish will add a fun twist to your holiday or special occasion feast.

Ingredients: 1 fully cooked ham 7-9 pounds. 1 can 20 oz crushed pineapple, undrained. 1 cup brown sugar, packed. 1/2 cup pineapple juice. 1/4 cup Dijon mustard. 1/4 cup apple cider vinegar. 1/4 teaspoon ground cloves.

Instructions: Preheat your oven to 325F 163C. Place the fully cooked ham in a roasting pan, fat side up. In a bowl, mix crushed pineapple with juice, brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, and ground cloves to create the glaze. Brush the ham generously with the pineapple glaze, making sure to coat the entire surface. Cover the ham with foil and roast in the preheated oven for 15-18 minutes per pound, basting with the glaze every 30 minutes. During the last 10-15 minutes of cooking, remove the foil to allow the ham to caramelize and develop a golden brown color. Once the internal temperature reaches 140F 60C, remove the ham from the oven and let it rest for 15 minutes before slicing. Serve the Pineapple Glazed Ham slices with the remaining glaze on the side. Indulge in the tropical flavors of Pineapple Glazed Ham, a delectable creation from Lord Byron's Kitchen that adds a delightful twist to your holiday or special occasion feast.

Prep Time: 20 minutes

Cook Time: 240 minutes

Shirley M

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Pepita-crusted chicken cutlets offer a delightful crunch and nutty flavor, perfect for a satisfying meal. The combination of ground pepitas, breadcrumbs, and Parmesan cheese creates a flavorful coating that enhances the tender chicken meat.

Ingredients: 4 chicken cutlets. 1/2 cup pepitas pumpkin seeds. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 eggs, beaten. 2 tablespoons olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Pulse pepitas in a food processor until they are very small. Ground pepitas, breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and pepper should all be mixed together in a shallow dish. First, coat each chicken cutlet in beaten eggs. Then, cover it with the pepita mixture and press it down gently to stick. Warm up the olive oil in a big skillet that can go in the oven over medium-high heat. Put in the chicken cutlets and cook for two to three minutes on each side, until they turn golden brown. Place the skillet in an oven that has already been heated and bake for another 10 to 12 minutes, or until the chicken is fully cooked. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Judy Romero

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Indulge in this creamy Greek yogurt parfait featuring Pretty Greek Yogurt, fresh berries, and crunchy granola. It's a delightful and nutritious treat that can be enjoyed for breakfast or as a snack.

Ingredients: 1 cup Pretty Greek Yogurt. 1/2 cup granola. 1/2 cup mixed berries strawberries, blueberries, raspberries. 1 tablespoon honey. 1/4 teaspoon vanilla extract. A pinch of cinnamon optional.

Instructions: In a bowl, mix Pretty Greek Yogurt, honey, and vanilla extract until well combined. In serving glasses or bowls, layer the yogurt mixture, granola, and mixed berries. Repeat the layers until the glass is filled, ending with a sprinkle of granola on top. Drizzle a little honey over the top for extra sweetness and a pinch of cinnamon for added flavor if desired. Serve immediately or refrigerate for later. Enjoy your delicious and healthy Greek yogurt parfait!

Prep Time: 10 minutes

Cook Time: 0 minutes

Andrea

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Enjoy the fresh and vibrant flavors of Asia in this Paleo-friendly salad. Crunchy vegetables, nuts, and a savory dressing come together to create a satisfying and healthy meal.

Ingredients: 2 cups shredded cabbage. 1 cup shredded carrots. 1/2 cup sliced bell peppers. 1/2 cup sliced cucumber. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 1/4 cup chopped almonds. 1/4 cup chopped cashews. 1/4 cup sesame seeds. 2 tablespoons coconut aminos. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1 teaspoon honey optional. Salt and pepper to taste.

Instructions: Chopped green onions, chopped cilantro, sliced bell peppers, sliced cucumber, and shredded cabbage should all be put together in a large bowl. Put the chopped cashews, chopped almonds, and sesame seeds in a different small pan. Toast them over medium-low heat until they turn golden brown. Take them off the heat and let them cool down. Salt, pepper, honey if using, olive oil, and coconut aminos should all be mixed together in a small bowl using a whisk. This will make the dressing. Add the dressing to the salad and mix everything together until it's well mixed. To make the salad crunchier and taste better, sprinkle the toasted nuts and seeds on top. Serve right away as a tasty and healthy Paleo Asian Crunch Salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Heather

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Enjoy the nutritious and delicious Avocado Beet Smoothie, packed with the goodness of avocado and beets. It's a creamy and vibrant smoothie that's perfect for a healthy breakfast or snack.

Ingredients: 1 ripe avocado. 1 small beet, peeled and diced. 1/2 cup Greek yogurt. 1 cup almond milk. 2 tablespoons honey. 1/2 teaspoon vanilla extract. Ice cubes optional. Fresh mint leaves for garnish optional.

Instructions: Add the Greek yogurt, honey, vanilla extract, diced beet, ripe avocado, and mix them all together in a blender. You can also put some ice cubes in the blender if you'd like a colder smoothie. If you need to, scrape down the sides of the blender as you blend to make the mixture smooth and creamy. If you want to make the smoothie sweeter, you can add more honey. Pour the smoothie into glasses when it's the right thickness and taste for you. If you want, you can add fresh mint leaves as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Kylie Young

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Indulge in the perfect combination of creamy milk chocolate ice cream sandwiched between chewy chocolate chip cookies. These delightful treats are easy to make and even easier to enjoy!

Ingredients: 1 quart milk chocolate ice cream. 24 chocolate chip cookies, homemade or store-bought.

Instructions: Spend some time letting the ice cream melt at room temperature. Put a lot of ice cream on half of the cookies, and then put the other half of the cookies on top to make sandwiches. To stick and shape the sandwiches, press them together gently. For extra style, you can roll the edges of the sandwiches in mini chocolate chips or sprinkles if you want to. Lay the sandwiches out on a baking sheet that has been lined with parchment paper. Freeze them for at least 30 minutes before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Jim

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A refreshing and no-cook salad featuring couscous, cherry tomatoes, cucumber, and fresh herbs, dressed with a zesty lemon vinaigrette.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Place couscous in a heatproof bowl. Pour boiling water over couscous, cover, and let sit for 5 minutes. Fluff couscous with a fork and let it cool to room temperature. In a large bowl, combine couscous, cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss to combine. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional mint and feta cheese if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mary

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This Quinoa Vegetable Soup is healthy, vegan, and packed with nutrition. It's a hearty and flavorful soup that's perfect for a cozy meal.

Ingredients: 1 cup quinoa, rinsed. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 1 bell pepper, chopped. 1 zucchini, chopped. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 can 14 oz white beans, drained and rinsed. Salt and pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put in the zucchini, bell pepper, carrots, and celery. Cook for 5 more minutes. Add the turmeric, paprika, and cumin and stir them in. Cook for one minute. Add the white beans, quinoa, tomato dices, and vegetable broth. Turn down the heat and let it simmer for 20 to 25 minutes, until the quinoa and vegetables are soft. Add pepper and salt. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Agatha Pace

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The nutty taste of einkorn flour and the sweetness of fresh fruit make this Einkorn Rustic Fruit Tart a delicious dessert. The free-form shape of the tart gives it a rustic charm that makes it great for everyday treats or just hanging out with friends.

Ingredients: 1 1/2 cups einkorn flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 3-4 tablespoons ice water. 2 cups mixed fresh fruit such as berries, sliced peaches, or plums. 2 tablespoons honey or maple syrup. 1 tablespoon cornstarch.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together einkorn flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Transfer dough to a floured surface and shape into a disk. Wrap in plastic wrap and chill for 30 minutes. In a bowl, toss together mixed fruit, honey or maple syrup, and cornstarch. On a floured surface, roll out chilled dough into a rough circle, about 12 inches in diameter. Transfer rolled dough to a parchment-lined baking sheet. Arrange fruit mixture in the center of the dough, leaving a border around the edges. Fold the edges of the dough over the fruit, pleating as needed. Bake for 30-35 minutes, or until the crust is golden brown and the fruit is bubbly. Let cool slightly before serving. Enjoy!

Prep Time: 45 minutes

Cook Time: 35 minutes

Rose C

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This Vegan Thai Pizza on a gluten-free crust is a delightful fusion of Thai flavors and classic pizza. It's loaded with colorful vegetables, protein-packed tofu or tempeh, and topped with a zesty Thai peanut sauce.

Ingredients: 1 gluten-free pizza crust. 1/2 cup Thai peanut sauce. 1 cup mixed vegetables bell peppers, onions, mushrooms, etc.. 1/2 cup sliced tofu or tempeh. 1/4 cup chopped peanuts. 1/4 cup chopped cilantro. 1/4 cup sliced green onions. 1/4 cup sliced red cabbage. 1/2 cup vegan mozzarella cheese optional.

Instructions: Turn on your oven and heat it up to 425F 220C. Cover the pizza crust with the Thai peanut sauce. Add the mixed vegetables and tofu or tempeh slices on top of the sauce. If you want, you can sprinkle the vegan mozzarella cheese on top. After the oven is hot, bake the pizza for 12 to 15 minutes, or until the crust is golden brown and crispy. Add chopped peanuts, cilantro, green onions, and red cabbage to the pizza after taking it out of the oven. Cut it up and serve it hot. Have fun with your vegan Thai pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

Dua F

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You can taste the sweet, smoky, and spicy flavors all at the same time in these Honey Chipotle BBQ Chicken Skewers. When grilled, they are a tasty and filling option for any event.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. 1/4 cup honey. 2 tablespoons olive oil. 2 tablespoons chipotle pepper sauce. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1/2 teaspoon ground cumin. Salt and black pepper, to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Mix honey, olive oil, chipotle pepper sauce, garlic powder, smoked paprika, ground cumin, salt, and black pepper in a bowl. This will make the marinade. Put the chicken pieces in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Cover or seal the bag and put it in the fridge for at least 30 minutes, or overnight for better taste. Warm up the grill over medium-high heat. Put the chicken pieces that have been marinated on the wet wooden skewers, making sure there is some space between each one. To keep food from sticking, oil the grill grates. The chicken skewers should be cooked for 6 to 8 minutes on each side, or until they are done and have a nice char. While grilling, baste with any extra marinade. If you want, you can serve the Honey Chipotle BBQ Chicken Skewers hot with chopped fresh cilantro or parsley on top.

Prep Time: 40 minutes

Cook Time: 15 minutes

Dale Garner