junara-sims

[junara-sims]

A tasty and healthy salad with mushrooms that taste like dirt, hearty farro, and creamy fontina cheese mixed together with a balsamic vinaigrette dressing.

Ingredients: 1 cup farro. 2 cups water. 8 oz mushrooms, sliced. 2 tbsp olive oil. Salt and pepper to taste. 4 cups mixed greens. 1/2 cup fontina cheese, cubed. 1/4 cup toasted pine nuts. 1/4 cup balsamic vinaigrette dressing.

Instructions: Bring 2 cups of water to a boil in a medium-sized saucepan. Lower the heat, cover, and let the farro cook for 20 to 25 minutes, or until it's soft. Take out any extra water and let it cool down. Put olive oil in a pan and heat it over medium-high heat. Salt and pepper the mushrooms slices, then add them to the pan. Saut for five minutes, or until the mushrooms are browned and soft. Take it off the heat and set it aside. Put the cooked farro, mushrooms that have been sauted, mixed greens, cubed fontina cheese, and toasted pine nuts in a large salad bowl. Add the balsamic vinaigrette dressing to the salad and gently toss it all together. Serve right away as a filling and tasty salad.

Kale S

[junara-sims]

This vegan apple pie is a comforting and tasty dessert that can be served at any time. Sweet apples, warm spices, and a flaky crust come together to make a delicious treat.

Ingredients: 6 apples, peeled, cored, and thinly sliced. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tablespoons all-purpose flour. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 tablespoon lemon juice. 1 vegan pie crust store-bought or homemade.

Instructions: Preheat the oven to 425F 220C. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated. Line a pie dish with the vegan pie crust. Fill the pie crust with the apple mixture, spreading it out evenly. Cover the pie with another layer of pie crust or create a lattice pattern with strips of pie crust. Crimp the edges to seal the pie. Make several slits in the top crust to allow steam to escape. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pie to cool slightly before serving. Enjoy!

Ellis

[junara-sims]

These Birthday Cake Truffles from This Silly Girl's Life are a delightful and festive treat to celebrate special occasions. They're made with vanilla cake crumbs, frosting, and colorful sprinkles, coated in creamy white chocolate and adorned with a drizzle of candy melts and edible glitter.

Ingredients: 2 cups vanilla cake crumbs. 1/2 cup vanilla frosting. 1/2 cup rainbow sprinkles. 12 oz white chocolate, melted. 1/4 cup colorful candy melts optional, for drizzling. Edible glitter optional, for decoration.

Instructions: In a large bowl, combine the vanilla cake crumbs and vanilla frosting. Mix well until the mixture comes together. Add the rainbow sprinkles to the mixture and mix until evenly distributed. Using your hands, shape the mixture into small truffle-sized balls and place them on a baking sheet lined with parchment paper. Place the baking sheet in the refrigerator and chill the truffles for about 15-20 minutes to firm up. While the truffles are chilling, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth and melted. Dip each chilled truffle into the melted white chocolate, coating it completely. Use a fork to lift the truffle out of the chocolate, allowing any excess to drip off. Place the coated truffles back on the parchment paper-lined baking sheet. If desired, melt the colorful candy melts in separate bowls and drizzle them over the coated truffles to create a decorative pattern. Sprinkle edible glitter over the truffles while the candy melts are still wet. Place the truffles back in the refrigerator to allow the chocolate and candy melts to set. Once the chocolate is set, the truffles are ready to be enjoyed!

Christine Barr

[junara-sims]

Warm spices and apple combine to create a delightful treat in these apple butter baked doughnuts. These are a cinch to prepare and a great breakfast or snack.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup apple butter. 1/4 cup unsweetened applesauce. 1 large egg. 1/2 tsp vanilla extract. 2 tbsp melted butter. For the cinnamon sugar coating:. 1/4 cup granulated sugar. 1/2 tsp ground cinnamon. 2 tbsp melted butter.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, nutmeg, cinnamon, and salt in a bowl. Melted butter, applesauce, egg, vanilla extract, and apple butter should all be combined in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Pour the batter into each cavity of the greased doughnut pan, filling it to about two thirds full. When a toothpick inserted into a doughnut comes out clean, bake for 12 to 15 minutes. In a shallow bowl, combine sugar and cinnamon to make the cinnamon sugar coating while the doughnuts bake. Once baked, take the doughnuts out of the oven and allow them to cool for a short while. To ensure even coating, dip each doughnut into the melted butter and then roll it in the cinnamon-sugar mixture. After coating, place the doughnuts on a wire rack to cool fully. Savor your freshly baked doughnuts with apple butter!

Whitney D

[junara-sims]

Try your shrimp salad with Buffalo sauce for a delicious flavor boost. This Buffalo Shrimp Salad combines the zesty heat of Buffalo sauce with succulent shrimp, crisp salad greens, tangy tomatoes, and creamy blue cheese, all tied together with a drizzle of ranch dressing.

Ingredients: 1 lb shrimp, peeled and deveined. 1/4 cup Buffalo sauce. 4 cups mixed salad greens. 1/2 cup cherry tomatoes, halved. 1/4 cup blue cheese crumbles. 1/4 cup ranch dressing.

Instructions: In a bowl, toss the shrimp with Buffalo sauce until evenly coated. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. In a large salad bowl, combine the mixed greens, cherry tomatoes, and blue cheese crumbles. Top the salad with the cooked Buffalo shrimp. Drizzle ranch dressing over the salad just before serving. Toss gently to combine and serve immediately.

Devin K

[junara-sims]

This Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash is a delicious low-carb and keto-friendly meal. It's packed with flavor from the pesto sauce, juicy cherry tomatoes, and tender shredded chicken, all nestled inside a roasted spaghetti squash boat and topped with gooey melted mozzarella cheese.

Ingredients: 1 medium spaghetti squash. 2 chicken breasts, cooked and shredded. 1 cup cherry tomatoes, halved. 1/2 cup pesto sauce. 1/2 cup shredded mozzarella cheese. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Put salt and pepper on the inside of the squash. Put the squash halves on a baking sheet with the cut side down. Bake for 30 to 40 minutes, or until they are soft. Shred the chicken and put it in a bowl. Add the cherry tomatoes and pesto sauce. When the squash is soft, take it out of the oven and use a fork to make spaghetti-like strands out of the flesh. Add the spaghetti squash strands to the bowl with the chicken, tomato, and pesto. Spread the mixture out evenly between the two halves of the squash. Shred mozzarella cheese and put it on top of each stuffed squash half. Put the stuffed squash back in the oven and bake for another 10 to 15 minutes, or until the cheese melts and starts to bubble. Enjoy while hot!

Tucker C

[junara-sims]

Indulge in the timeless joy of freshly baked chocolate chip cookies. These cookies are crispy on the outside, soft on the inside, and loaded with gooey chocolate chips. Perfect for any occasion!

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking soda. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 cup packed brown sugar. 1 teaspoon salt. 2 teaspoons pure vanilla extract. 2 large eggs. 2 cups semisweet chocolate chips.

Instructions: Preheat your oven to 350F 175C. In a small bowl, mix the flour and baking soda; set aside. In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, salt, and vanilla extract until the mixture is light and fluffy. Add the eggs one at a time, beating well with each addition. Gradually blend in the dry ingredients and fold in the chocolate chips. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Enjoy your delicious classic chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Marissa Hunt

[junara-sims]

The fresh, juicy fruits, the fragrant basil, and the tangy, creamy feta cheese in this Summer Salad with Fruits and Basil go so well together. The balsamic honey dressing gives this colorful salad a sweet and sour kick. It's a great choice for a summer meal that is light and cool.

Ingredients: 2 cups mixed greens. 1 cup strawberries, sliced. 1 cup watermelon, cubed. 1 cup pineapple, diced. 1/2 cup blueberries. 1/4 cup fresh basil leaves, torn. 1/4 cup feta cheese, crumbled. 1/4 cup chopped almonds. Dressing:. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, strawberries, watermelon, pineapple, blueberries, torn basil leaves, and crumbled feta cheese. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Sprinkle chopped almonds on top for added crunch and flavor. Serve immediately as a refreshing summer salad.

Heather Walt

[junara-sims]

Indulge in these decadent vegan chocolate cupcakes without compromising your keto lifestyle. The rich cocoa flavor paired with creamy buttercream frosting makes for a satisfying treat.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 tsp baking powder. 1/4 tsp salt. 1/3 cup unsweetened almond milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/4 cup vegan dark chocolate chips optional. 1/2 cup vegan butter. 1/2 cup powdered erythritol or preferred keto-friendly sweetener. 1 tsp vanilla extract.

Instructions: Setting the oven to 350F 175C and putting cupcake liners in a muffin tin. Put cocoa powder, erythritol, baking powder, and salt in a bowl and mix them together. Blend together the dry ingredients and then add the melted coconut oil, vanilla extract, and almond milk. Mix everything together well. If you want to, fold in vegan dark chocolate chips. Fill up about three quarters of the way to the top of each cupcake liner with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Before frosting, let the cupcakes cool all the way down. Beat vegan butter in a bowl until it's smooth to make the buttercream frosting. Add the vanilla extract and powdered erythritol slowly while beating the mixture until it is smooth and creamy. Once the cupcakes are cool, put the buttercream frosting on top of them. As an extra touch, you can sprinkle with cocoa powder or put vegan chocolate shavings on top.

Victoria