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These Whole Grain Banana Pecan Pancakes are a tasty and healthy way to start the day. They are healthy and filling because they are made with whole wheat flour, ripe bananas, and crunchy pecans.

Ingredients: 1 cup whole wheat flour. 2 tablespoons brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup mashed ripe bananas. 1/2 cup chopped pecans. 1 cup buttermilk. 1 egg. 2 tablespoons vegetable oil. 1 teaspoon vanilla extract.

Instructions: In a mixing bowl, combine whole wheat flour, brown sugar, baking powder, baking soda, and salt. In another bowl, mix mashed bananas, buttermilk, egg, vegetable oil, and vanilla extract. Combine the wet and dry ingredients, then fold in chopped pecans. Heat a griddle or non-stick skillet over medium heat and lightly grease it with oil or cooking spray. Pour 1/4 cup of pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve with maple syrup and additional banana slices and pecans if desired.

Tania K

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A refreshing and fruity cocktail perfect for garden gatherings, featuring the bright flavor of raspberries.

Ingredients: 1 oz raspberry liqueur. 1 oz vodka. 1/2 oz lemon juice. 1/2 oz simple syrup. Club soda. Fresh raspberries, for garnish.

Instructions: Put vodka, lemon juice, raspberry liqueur, and simple syrup in a shaker. Use ice to shake it well. Pour through a strainer into an ice-filled glass. Add club soda on top. Add some fresh raspberries as a garnish.

Stacy M

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This Amazing Maki Roll combines fresh salmon, crisp cucumber, creamy avocado, and seasoned sushi rice rolled in nori seaweed. It's a delightful fusion of flavors and textures, perfect for sushi lovers!

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1/2 lb fresh sushi-grade salmon. 1/2 cucumber, julienned. 1 avocado, sliced. 1 tbsp rice vinegar. 1 tbsp sugar. 1 tsp salt. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.

Instructions: Follow the directions on the package to cook the sushi rice. Put rice vinegar, sugar, and salt in a small bowl and mix them together. Mix it into the cooked rice. Put a piece of nori on top of the bamboo sushi mat. Cover the nori with a thin layer of rice, leaving a little space at the top. Place salmon, cucumber, and avocado strips down the middle of the rice. Use the bamboo mat to roll the maki up tightly, and then use water to seal the edge. A sharp knife can be used to cut the roll into 6 to 8 pieces. Do it again with the rest of the ingredients. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Bryson M

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This Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing is a tasty and healthy salad that has a lot of different tastes and textures. It has lots of different colored vegetables, protein-rich quinoa, and crunchy cashews, all tossed in a spicy ginger peanut dressing.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup shredded red cabbage. 1 cup shredded carrots. 1 red bell pepper, thinly sliced. 1/2 cup chopped cilantro. 1/2 cup chopped fresh mint leaves. 1/2 cup roasted cashews. 1/4 cup chopped green onions. 1/4 cup sesame seeds.

Instructions: Use a fine-mesh strainer to run cold water over the quinoa to clean it. Mix quinoa and water in a saucepan. Bring to a boil, then lower the heat, cover, and let it cook for 15 minutes. The water should be absorbed by the quinoa. Take the quinoa off the heat and let it cool all the way down. Put the cooled quinoa, shredded red cabbage, shredded carrots, sliced red bell pepper, chopped cilantro, chopped fresh mint leaves, chopped roasted cashews, chopped green onions, and sesame seeds in a large bowl. Make the Ginger Peanut Dressing in a different bowl see below. Add the dressing to the salad and mix everything together until it's well covered. Serve right away and enjoy!

Ellena Field

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This slow cooker chicken enchilada recipe is easy to prepare and yields flavorful, tender chicken wrapped in warm tortillas and smothered in a delicious sauce. It's a perfect dish for busy days when you want a homemade meal without a lot of hands-on cooking.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 cup diced onion. 1 cup diced bell pepper. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 small flour tortillas. 2 cups shredded Mexican blend cheese. Chopped fresh cilantro, for garnish optional.

Instructions: In the slow cooker, put the chicken breasts on the bottom. Put green chilies, onion, bell pepper, garlic, chili powder, cumin, salt, and black pepper in a bowl. Mix them all together. Cover the chicken with the sauce mix. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the chicken out of the crock pot and use two forks to shred it. Set the oven to 350F 175C and heat it up. Add a little of the sauce mix to the bottom of a 9x13-inch baking dish. Put some cheese and shredded chicken in the middle of each tortilla. Roll it up and put it seam-side down in the baking dish. Do it again with the rest of the chicken and tortillas. Add the rest of the sauce mixture to the enchiladas, and then cover them with the rest of the cheese. To make the cheese melt and bubble, cover the baking dish with foil and bake for 20 to 25 minutes. If you want, you can add chopped cilantro as a garnish before serving.

Hillary

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This popcorn recipe takes the classic sweet and salty combination to the next level with a hint of cinnamon and optional cayenne pepper for a spicy kick. It's perfect for movie nights or anytime snacking!

Ingredients: 1/2 cup popcorn kernels. 2 tablespoons vegetable oil. 3 tablespoons unsalted butter. 1/4 cup granulated sugar. 1 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper optional.

Instructions: Heat the vegetable oil in a big pot over medium heat. After adding the popcorn kernels, place a lid on the pot and allow a small opening for steam to escape. To guarantee even popping after the popcorn begins to pop, shake the pot from time to time. Take the pot off of the burner as soon as the popping stops and pour the popcorn into a big bowl. Melt the butter in a small saucepan over a medium heat. Add the granulated sugar, ground cinnamon, cayenne pepper if using, and salt; stir until the sugar dissolves and is well combined. After adding the butter mixture to the popcorn, toss to coat it completely. To cool and allow the coating to solidify, spread the popcorn onto a baking sheet covered with parchment paper. Present and savor!

Cooking by Alex

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If you want a healthy and filling breakfast to start the day, these strawberry pancake roll-ups are a great choice. The protein-rich rolled oats, cottage cheese, and protein powder make this breakfast treat very satisfying, and the sweet strawberry and yogurt filling makes it taste even better.

Ingredients: 1 cup rolled oats. 1/2 cup cottage cheese. 2 large eggs. 1/2 cup strawberries, diced. 1/4 cup protein powder vanilla or strawberry flavor. 1 tsp baking powder. 1/2 tsp vanilla extract. 1/4 cup Greek yogurt. 2 tbsp honey or maple syrup. Cooking spray or butter for greasing the pan.

Instructions: In a blender, combine rolled oats, cottage cheese, eggs, diced strawberries, protein powder, baking powder, and vanilla extract. Blend until you have a smooth pancake batter. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour a small amount of the pancake batter onto the skillet to form a small pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat this step to make several small pancakes. In a small bowl, mix Greek yogurt with honey or maple syrup to create the yogurt filling. Spread a spoonful of the yogurt mixture onto each pancake and roll them up. Serve your protein-packed strawberry pancake roll-ups with extra diced strawberries on top, if desired. Enjoy your delicious and healthy breakfast!

Howard Lowe

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This Veggie Burger with Sweet and Tangy Mustard Sauce and Radicchio Slaw is a delicious and satisfying plant-based burger option. The combination of the flavorful veggie patty, the zesty mustard sauce, and the crunchy radicchio slaw creates a perfect harmony of tastes and textures. It's a burger that's sure to please vegetarians and meat-eaters alike!

Ingredients: 4 veggie burger patties store-bought or homemade. 4 whole wheat burger buns. 1 cup shredded radicchio. 1/2 cup shredded purple cabbage. 1/4 cup shredded carrots. 1/4 cup thinly sliced red onion. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon honey. 1 tablespoon apple cider vinegar. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat your grill or stovetop griddle to medium-high heat. Season the veggie burger patties with salt and pepper. Place the burger patties on the grill or griddle and cook for about 4-5 minutes per side, or until they are heated through and have grill marks. While the patties are cooking, split the burger buns and toast them on the grill for about 1-2 minutes until they are lightly browned. In a large bowl, combine the shredded radicchio, purple cabbage, carrots, and red onion to make the slaw. Toss them together. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, and olive oil to create the sweet and tangy mustard sauce. Season with salt and pepper to taste. Spread the sweet and tangy mustard sauce on the bottom half of each toasted bun. Place a veggie burger patty on each bun, on top of the sauce. Top each burger with a generous portion of the radicchio slaw. Place the top bun on the slaw to complete the burger. Serve your veggie burgers with extra slaw and sauce on the side. Enjoy!

Kayla S

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This one-of-a-kind and refreshing ice cream has the bright flavors of beetroot and orange mixed with the crunch of poppy seeds.

Ingredients: 2 large beetroots, cooked and pureed. Zest and juice of 2 oranges. 400ml coconut milk. 100g sugar. 2 tablespoons poppy seeds.

Instructions: In a bowl, mix together the beetroot puree, orange zest, orange juice, coconut milk, and sugar until well combined. Stir in the poppy seeds. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of the ice cream garnished with extra poppy seeds and orange zest, if desired.

Calvin