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Indulge in the delightful combination of creamy peanut butter, sweet strawberries, and the delightful texture of chia seeds in this delicious smoothie. The addition of strawberry jelly or jam adds an extra burst of fruity flavor to this satisfying and healthy beverage.

Ingredients: 1 cup fresh strawberries, hulled. 2 tablespoons peanut butter. 1 tablespoon chia seeds. 1 tablespoon strawberry jelly or jam. 1/2 cup Greek yogurt. 1/2 cup milk dairy or non-dairy. 1 tablespoon honey optional, for added sweetness. Ice cubes optional.

Instructions: Mix everything together in a blender. Mix until it's creamy and smooth. You can add more milk to the smoothie if it's too thick because you can taste it. Try it out and add honey if you think it needs more sweetness. Get a glass and enjoy the smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Cameron

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This slow-cooked brisket is infused with the flavors of maple syrup, apple cider, and soy sauce, resulting in a tender and delicious dish that's perfect for any occasion.

Ingredients: 3 lb beef brisket. 1 cup apple cider. 1/2 cup maple syrup. 1/4 cup soy sauce. 2 cloves garlic, minced. 1 onion, sliced. 1 tsp ground black pepper. 1/2 tsp salt. 1/2 tsp dried thyme.

Instructions: In a bowl, mix together apple cider, maple syrup, soy sauce, minced garlic, ground black pepper, salt, and dried thyme. Place sliced onions at the bottom of the slow cooker. Put the brisket on top of the onions. Pour the cider mixture over the brisket. Cover and cook on low for 8-10 hours, or until the brisket is tender. Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes before slicing. Serve the sliced brisket with the cooking liquid spooned over the top.

Prep Time: 15 minutes

Cook Time: 480 minutes

Jenna

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For spring, these strawberry popsicles that you make yourself are a great treat. They are full of fruity flavor and creamy goodness because they are made with fresh strawberries and coconut milk. They're also naturally sweetened with maple syrup or honey, which makes them a better choice than store-bought popsicles.

Ingredients: 2 cups fresh strawberries, hulled. 1/4 cup honey or maple syrup. 1 tablespoon lemon juice. 1/2 cup coconut milk.

Instructions: In a blender, combine strawberries, honey or maple syrup, and lemon juice. Blend until smooth. Pour coconut milk into the strawberry mixture and pulse a few times until just combined, creating a marbled effect. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks and freeze for at least 4 hours, or until completely solid. To release the popsicles, run the molds under warm water for a few seconds and gently pull the popsicles out.

Prep Time: 15 minutes

Cook Time: 0 minutes

Heather A

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With this creamy milkshake, savor the rich and delightful flavors of tiramisu. For those who enjoy dessert and coffee, it's the ideal treat.

Ingredients: 1 cup vanilla ice cream. 1/2 cup brewed espresso, cooled. 1/4 cup whole milk. 2 tablespoons mascarpone cheese. 1 tablespoon cocoa powder. 1 tablespoon sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon instant coffee granules. Whipped cream for topping. Cocoa powder for dusting. Ladyfinger cookies for garnish.

Instructions: Blend together the brewed espresso, whole milk, mascarpone cheese, cocoa powder, sugar, vanilla extract, and instant coffee granules with the vanilla ice cream. Make sure to thoroughly blend all the ingredients until the mixture is smooth and creamy. Transfer the shaken milk into a glass. Add whipped cream on top and sprinkle with cocoa powder. For a true Tiramisu look, add a few ladyfinger cookies as a garnish. After serving, savor your Tiramisu Milkshake!

Prep Time: 10 minutes

Cook Time: 0 minutes

Juliana

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Indulge in a guilt-free treat with these delicious keto chocolate covered strawberries. They're dairy-free, refined sugar-free, and perfect for satisfying your sweet cravings while sticking to your keto lifestyle.

Ingredients: 1 cup sugar-free dark chocolate chips. 1 tablespoon coconut oil. 1 pint fresh strawberries, washed and dried.

Instructions: In a microwave-safe bowl, melt the sugar-free dark chocolate chips with coconut oil in 30-second intervals, stirring in between, until smooth and fully melted. Dip each strawberry into the melted chocolate, coating it evenly. Allow any excess chocolate to drip off. Place the chocolate-covered strawberries on a parchment-lined baking sheet. Refrigerate the strawberries for about 30 minutes, or until the chocolate has set. Enjoy your dairy-free and refined sugar-free keto chocolate covered strawberries!

Prep Time: 15 minutes

Cook Time: 5 minutes

Lance I

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These Low Carb Deviled Eggs are a perfect keto-friendly appetizer option for parties or gatherings. They are easy to make and packed with flavor, making them a crowd favorite!

Ingredients: 14 large eggs. 1/2 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika, plus extra for garnish.

Instructions: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, then reduce the heat to low and simmer for 10 minutes. Remove the eggs from the water and let them cool. Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork, then add the mayonnaise, mustard, vinegar, salt, pepper, and paprika. Mix until smooth. Spoon the yolk mixture into the egg white halves. Sprinkle with additional paprika for garnish. Refrigerate until ready to serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

Dale G

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Indulge in the rich flavors of vegan chocolate chip zucchini bread, combining the goodness of zucchini with the sweetness of chocolate chips, all in a moist and delicious loaf. Perfect for breakfast, snacking, or dessert!

Ingredients: 1 1/2 cups shredded zucchini. 1/2 cup unsweetened applesauce. 1/3 cup maple syrup. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a loaf pan by greasing it. Shred the zucchini and mix it with the applesauce, maple syrup, melted coconut oil, and vanilla extract in a large bowl. Mix the cocoa powder, baking soda, baking powder, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. Add vegan chocolate chips and mix well. Once the loaf pan is ready, pour the batter into it. Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean. After 10 minutes of cooling in the pan, move the bread to a wire rack to finish cooling before cutting.

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingrid Marshall

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These Beauty and the Beast cupcakes are a delightful treat inspired by the beloved Disney movie. The strawberry roses add a touch of enchantment to these easy-to-make cupcakes, making them perfect for themed parties and special occasions.

Ingredients: 1 box of yellow cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup water. 1 cup strawberries. 1/2 cup granulated sugar. 1 cup unsalted butter, softened. 4 cups powdered sugar. 2 teaspoons vanilla extract. Red food coloring. Green food coloring. Edible gold dust optional. Edible pearl dust optional.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix until well combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, wash and hull the strawberries. Slice them thinly. In a separate bowl, toss the strawberry slices with granulated sugar to create a sweet glaze. Let them sit for at least 15 minutes. In another bowl, cream together the softened butter, powdered sugar, and vanilla extract to make the frosting. Add red food coloring to achieve the desired shade of pink for the roses. Once the cupcakes are completely cool, frost each cupcake with the pink frosting. To create the strawberry roses, take a strawberry slice and roll it up tightly, starting from one end. Secure it with a toothpick to hold its shape. Place a strawberry rose on top of each cupcake, gently removing the toothpick before serving. If desired, dust the strawberry roses with edible gold dust for added glamour and edible pearl dust for a touch of elegance. Serve your Beauty and the Beast cupcakes and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Brett N

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This vegan chickpea burger is packed with flavor and texture, with a creamy avocado mayo adding a delicious twist. It's a perfect plant-based option for burger lovers!

Ingredients: 1 can chickpeas, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1 tablespoon ground flaxseed mixed with 3 tablespoons water flax egg. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 1 avocado, mashed. 2 tablespoons vegan mayo. 1 tablespoon lemon juice. 4 burger buns. Lettuce, tomato, and any other desired toppings.

Instructions: Use a fork or potato masher to mash the chickpeas in a large bowl until they are mostly smooth. Put in the garlic, flax egg, cumin, paprika, salt, and pepper, along with the bread crumbs. Mix everything together well. Make burger patties out of the four equal parts of the mixture. Put the nonstick skillet on medium heat and lightly oil it. For four to five minutes on each side, or until golden brown and hot all the way through, cook the patties. Get vegan mayo, lemon juice, and mashed avocado in a small bowl. Mix these together to make avocado mayo. If you want, you can toast the burger buns. On the bottom half of each bun, spread avocado mayo. Add a chickpea burger patty, lettuce, tomato, and any other toppings you like on top. Place the top half of the bun on top and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Reagan Barton

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This deliciously oven roasted chicken is easy to prepare and yields juicy meat with crispy, flavorful skin. The combination of herbs and spices, along with a hint of lemon, creates a mouthwatering aroma and taste that's perfect for any meal.

Ingredients: 1 whole chicken about 3-4 pounds. 2 tablespoons olive oil. 2 teaspoons salt. 1 teaspoon black pepper. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 lemon, halved. Fresh herbs rosemary, thyme, or parsley for garnish optional.

Instructions: Preheat oven to 425F 220C. Remove giblets from chicken cavity and pat dry with paper towels. Rub olive oil all over the chicken, then season with salt, pepper, paprika, garlic powder, and onion powder, ensuring even coverage. Squeeze lemon halves over the chicken and place them inside the cavity. Truss the chicken if desired. Place chicken breast side up on a rack in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165F 75C and the skin is golden and crispy. Let the chicken rest for 10 minutes before carving. Garnish with fresh herbs if desired, then serve and enjoy!

Lawrence Bishop

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These Chocolate Pecan Pie Bliss Balls are a delightful gluten-free treat that combines the rich flavors of chocolate and pecans. They are perfect for satisfying your sweet cravings in a healthier way.

Ingredients: 1 cup pecans. 1/2 cup gluten-free rolled oats. 1/4 cup unsweetened cocoa powder. 1/4 cup shredded coconut. 1/4 cup pitted Medjool dates. 2 tablespoons pure maple syrup. 1 teaspoon pure vanilla extract. A pinch of salt.

Instructions: Place pecans, rolled oats, cocoa powder, and shredded coconut in a food processor. Pulse until they form a coarse mixture. Add pitted Medjool dates, pure maple syrup, pure vanilla extract, and a pinch of salt to the food processor. Process until the mixture sticks together and becomes a dough-like consistency. Using your hands, roll the dough into bite-sized balls and place them on a baking sheet lined with parchment paper. Chill the bliss balls in the refrigerator for at least 30 minutes to firm up. Store the Chocolate Pecan Pie Bliss Balls in an airtight container in the refrigerator. Enjoy as a gluten-free and delicious snack!

Jenna

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A coconut curry soup that smells great and is creamy, full of colorful vegetables. This soup is both familiar and strange, and it's great for a quick and filling meal.

Ingredients: 1 tablespoon coconut oil. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, chopped. 2 carrots, diced. 1 zucchini, diced. 1 can coconut milk. 4 cups vegetable broth. 2 tablespoons curry powder. Salt and pepper to taste. Juice of 1 lime.

Instructions: In a large pot, heat coconut oil over medium heat. Add onion and garlic, saut until softened. Add bell pepper, carrots, and zucchini, cook for another 5 minutes. Stir in curry powder and cook for 1 minute. Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 15-20 minutes until vegetables are tender. Season with salt, pepper, and lime juice. Serve hot, garnished with fresh cilantro.

Ariana

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Indulge in the cozy flavors of fall with this Slow Cooker Pumpkin Spice Hot Chocolate. Creamy, rich, and infused with pumpkin and spices, it's the perfect comforting drink for chilly evenings or festive gatherings.

Ingredients: 6 cups milk. 1 can 15 oz pumpkin puree. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1 tablespoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Whipped cream, for serving. Cinnamon sticks, for garnish optional.

Instructions: In a slow cooker, combine milk, pumpkin puree, cocoa powder, sugar, vanilla extract, cinnamon, nutmeg, and cloves. Stir until well combined. Cover and cook on low for 2-3 hours, stirring occasionally, until hot and flavors have melded together. Serve hot chocolate in mugs, topped with whipped cream. Garnish with cinnamon sticks if desired. Enjoy!

Cooking by Charles

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This slow cooker recipe makes it easy to cook fish that is both tender and flavorful with little work. Putting vegetables and fragrant seasonings on top of the fish gives it great flavors and keeps it moist and succulent.

Ingredients: 1 lb fish fillets such as tilapia or cod. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. 2 tomatoes, thinly sliced. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. 1 lemon, thinly sliced. 2 tablespoons olive oil.

Instructions: Season fish fillets with salt, pepper, thyme, and paprika. Drizzle olive oil in the bottom of the slow cooker. Layer half of the sliced onions, bell peppers, and tomatoes on the bottom of the slow cooker. Place seasoned fish fillets on top of the vegetables. Top fish with minced garlic and remaining sliced onions, bell peppers, and tomatoes. Arrange lemon slices on top. Cover and cook on low for 2-3 hours, or until fish is cooked through and flakes easily with a fork. Serve hot and enjoy!

Gary A

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These gluten-free holiday Christmas cookies are perfect for anyone with gluten sensitivities or allergies. They are made with almond flour, coconut flour, and tapioca flour for a deliciously soft and chewy texture. Packed with dairy-free chocolate chips, pecans, and dried cranberries, these cookies are bursting with festive flavor.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup tapioca flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped pecans optional. 1/4 cup dried cranberries optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, and mix until well combined. Fold in chocolate chips, pecans, and dried cranberries, if using. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a few inches apart. Flatten each cookie slightly with the back of a spoon or your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Madison Harvey

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Cheesy Hot Salmon Dip is a delightful appetizer that combines the richness of salmon with creamy cheese and zesty flavors. Perfect for gatherings or parties, this dip is sure to impress your guests with its irresistible taste and easy preparation.

Ingredients: 1 can 14 ounces salmon, drained and flaked. 8 ounces cream cheese, softened. 1 cup shredded cheddar cheese. 1/2 cup mayonnaise. 1/4 cup chopped green onions. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon Worcestershire sauce. 1/2 teaspoon hot sauce adjust to taste. Salt and pepper to taste. Crackers or bread for serving.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine the flaked salmon, cream cheese, cheddar cheese, mayonnaise, green onions, garlic, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Mix until well combined. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly. Remove from the oven and let it cool slightly before serving. Garnish with additional chopped green onions if desired. Serve warm with crackers or bread for dipping.

Zoey

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This Italian Bagel Sandwich is a great meal to take with you because it has the tastes of Italy and the ease of a bagel. It's easy to put together and full of fresh ingredients.

Ingredients: 1 Italian bagel. 2 slices of prosciutto. 2 slices of fresh mozzarella cheese. 4-5 slices of ripe tomato. Fresh basil leaves. Balsamic glaze. Salt and pepper to taste.

Instructions: Cut the Italian bagel in half across the middle. Put prosciutto on the bottom half of the bagel first, then mozzarella slices, tomato slices, and basil leaves. Spread the balsamic glaze over the fillings and add salt and pepper to taste. Add the other half of the bagel on top. To make it easy to eat on the go, wrap the sandwich in foil or parchment paper.

Valerie Gould