mightyhealthyquest

[mightyhealthyquest]

Delicious oven-roasted squash that's ideal for a Paleo diet can be made with this easy recipe. As the squash caramelizes in the oven, its inherent sweetness intensifies, creating a filling and healthy side dish.

Ingredients: 1 medium squash such as butternut or acorn, peeled, seeded, and cubed. 2 tablespoons olive oil. Salt and pepper to taste. Optional: herbs like thyme or rosemary for added flavor.

Instructions: Preheat your oven to 400F 200C. In a large bowl, toss the cubed squash with olive oil, salt, pepper, and any optional herbs until evenly coated. Spread the squash cubes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through. Once done, remove from the oven and serve hot as a side dish or part of a Paleo meal.

Prep Time: 10 minutes

Cook Time: 30 minutes

Triangle Room Studios

[mightyhealthyquest]

These crispy potato balls are filled with gooey melted mozzarella cheese, making them a delicious appetizer or side dish.

Ingredients: 4 large potatoes, peeled and diced. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 cup all-purpose flour. 2 eggs, beaten. 1 cup breadcrumbs. Oil for frying.

Instructions: Put the diced potatoes in salted water and boil them until they are soft. Then drain them and mash them. Add the Parmesan cheese, chopped parsley, salt, and pepper to the mashed potatoes and mix them all together well. Make a small ball out of the mashed potato mix and press it down in your palm. Shred some mozzarella cheese and put it in the middle. Then, roll the mashed potato mixture into a ball shape. Do it again with the rest of the cheese and mashed potato mixture to make more balls. Soak each potato ball in flour, then dip it in beaten eggs, and finally roll it in breadcrumbs to cover it all over. In a deep fryer or large pot, heat the oil to 350F 175C. Fry the potato balls in small groups for three to four minutes at a time, until they are golden brown and crispy. With a slotted spoon, take the fried potato balls out of the oil and let them drain on paper towels. Enjoy while hot!

Prep Time: 30 minutes

Cook Time: 15 minutes

canyon high school

[mightyhealthyquest]

This Best Green Smoothie tastes great and is full of good things for you. This is a great way to get some green goodness and extra energy in the morning.

Ingredients: 2 cups fresh spinach leaves. 1 ripe banana. 1/2 cup pineapple chunks. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 cup almond milk. 1/2 teaspoon chia seeds. Ice cubes optional.

Instructions: Put the new spinach leaves in a blender. Put the Greek yogurt, honey, ripe banana, and pineapple chunks into the blender. Add the almond milk to make it creamier of course. You can add ice cubes if you'd like your smoothie to be colder. Add some chia seeds on top to make it healthier and give it more texture. Mix everything together until it's smooth and creamy. If you think the smoothie is too sweet, add more honey to make it less sweet. Get a glass of the Best Green Smoothie and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

minaw collective Ireland

[mightyhealthyquest]

This Keto Low Carb Vegetable Soup tastes great and is full of healthy vegetables. It's great for people on a ketogenic or low-carb diet, and everyone will love it, even people who aren't on a diet!

Ingredients: 1 tbsp olive oil. 2 cloves garlic, minced. 1/2 onion, diced. 2 medium carrots, chopped. 2 celery stalks, chopped. 1 medium zucchini, diced. 4 cups vegetable broth. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp dried rosemary. Salt and pepper to taste. 2 cups spinach leaves.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the onion and garlic and cook until the smell is nice. Add the zucchini, carrots, and celery and stir them in. Cook for 5 minutes. Add the vegetable broth and tomato chunks. Pepper, salt, and thyme should be added. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes. Add the spinach leaves and cook until they wilt. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

Be Part of the Band

[mightyhealthyquest]

tart rhubarb and delicate rose water are mixed into creamy yogurt to make a deliciously refreshing and classy frozen treat.

Ingredients: 2 cups rhubarb, chopped. 1/2 cup honey. 1 cup plain yogurt. 1/4 cup rose water. 1 tablespoon lemon juice. Pinch of salt.

Instructions: In a saucepan, combine chopped rhubarb, honey, and a pinch of salt. Cook over medium heat, stirring occasionally, until rhubarb is soft and starts to break down, about 10-15 minutes. Remove from heat and let it cool to room temperature. Once cooled, blend the rhubarb mixture until smooth. In a mixing bowl, combine the rhubarb puree, plain yogurt, rose water, and lemon juice. Whisk until well combined. Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the frozen yogurt into a container and freeze for at least 4 hours or until firm. Serve chilled, garnished with fresh rose petals if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

mar thoma liberal catholic church

[mightyhealthyquest]

Nalesniki are sweet cream cheese pancakes from Poland that are very tasty and great for breakfast or brunch. They are light and airy, and the cheese filling is smooth and creamy. They are a delicious treat for any event.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1/2 teaspoon salt. 2 large eggs. 1 cup whole milk. 1/2 cup cream cheese, softened. 1/4 cup sour cream. 1/2 teaspoon vanilla extract. 2 tablespoons unsalted butter, melted. Powdered sugar for dusting. Fresh berries for garnish optional.

Instructions: Mix the flour, sugar, and salt together in a bowl using a whisk. When the cream cheese is soft, add it to a different bowl along with the sour cream and vanilla extract. Beat the eggs in the first bowl first. Mix until it's smooth. Slowly add the wet mixture to the dry ones while mixing them together. Keep doing this until a smooth batter forms. Brush melted butter on a nonstick skillet or crepe pan that is hot over medium heat. Put a small amount of the batter into the pan and swirl it around to make a thin pancake. It will be done after about two minutes when the bottom is golden brown and the edges begin to lift. With a spatula, carefully flip the pancake over. Cook for another one to two minutes, until the other side is golden brown. Put the pancake on a plate after it's done cooking and keep it warm. Do it again with the rest of the batter, adding more butter to the pan if needed. If you want, you can serve the Nalesniki hot with powdered sugar on top and fresh berries on the side.

Prep Time: 15 minutes

Cook Time: 30 minutes

broken bow animal hospital

[mightyhealthyquest]

These No Bake Protein Peanut Butter Balls are a tasty and easy-to-carry snack that are full of natural sweetness and plant-based protein. They're great for getting quick energy or healing up after a workout.

Ingredients: 1 cup rolled oats. 1/2 cup vegan protein powder. 1/2 cup natural peanut butter. 1/4 cup maple syrup. 1/4 cup vegan chocolate chips. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a large bowl, mix together rolled oats, vegan protein powder, and salt. Add peanut butter, maple syrup, and vanilla extract to the dry mixture. Stir until well combined. Fold in vegan chocolate chips. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes to set. Store in an airtight container in the refrigerator.

Prep Time: 15 minutes

Cook Time: 0 minutes

Giannas limitless beauty

[mightyhealthyquest]

Enjoy the rich, fragrant flavors of raw almonds mixed with finely ground espresso beans to make a delicious keto-friendly almond butter that is great for a low-carb lifestyle.

Ingredients: 2 cups raw almonds. 2 tablespoons finely ground espresso beans. 1 tablespoon keto-friendly sweetener optional. Pinch of salt.

Instructions: Preheat your oven to 350F 175C. Spread the almonds evenly on a baking sheet and roast for 8-10 minutes until fragrant, stirring halfway through. Let the almonds cool slightly, then transfer them to a food processor. Add the finely ground espresso beans, keto-friendly sweetener if using, and a pinch of salt to the food processor. Process the mixture for about 10-15 minutes, scraping down the sides occasionally, until smooth and creamy. Taste and adjust sweetness or saltiness if desired. Transfer the almond espresso butter to a clean jar or container and store in the refrigerator. Enjoy on keto-friendly bread, celery sticks, or use as a dip for dark chocolate.

Prep Time: 15 minutes

Cook Time: 10 minutes

carmine rega

[mightyhealthyquest]

Enjoy the delicious mix of chocolate, strawberry, and vanilla flavors in this creamy shake. Just right for a sweet treat!

Ingredients: 1 cup chocolate ice cream. 1 cup frozen strawberries. 1 cup vanilla ice cream. 1 cup milk. 2 tablespoons chocolate syrup. Whipped cream optional. Chocolate shavings optional. Strawberry slices optional.

Instructions: In a blender, combine chocolate ice cream, frozen strawberries, vanilla ice cream, milk, and chocolate syrup. Blend until smooth and creamy. Pour into glasses. Top with whipped cream, chocolate shavings, and strawberry slices if desired. Serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

J L Minitoy Aussies

[mightyhealthyquest]

This creamy fall smoothie bowl is packed with seasonal flavors like sweet potato and warming spices. It's a nutritious and delicious breakfast or snack option that's gluten-free and dairy-free.

Ingredients: 1 ripe banana, frozen. 1/2 cup cooked sweet potato, chilled. 1/4 cup canned coconut milk. 1/4 cup almond milk. 1 tablespoon almond butter. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. Toppings of choice: sliced apple, pumpkin seeds, shredded coconut, granola, etc..

Instructions: In a blender, combine the frozen banana, cooked sweet potato, coconut milk, almond milk, almond butter, cinnamon, nutmeg, and vanilla extract. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency. Pour the smoothie into a bowl. Top with sliced apple, pumpkin seeds, shredded coconut, granola, or any other toppings of your choice. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Jacksonville Elementary School PTA

[mightyhealthyquest]

These Chipotle Cauliflower Tacos are full of flavor and make a quick and easy vegan meal. Chipotle peppers, smoked paprika, and other spices are used to season the roasted cauliflower. Fresh avocado, cabbage, and cilantro are then added on top for a tasty taco experience.

Ingredients: 1 medium head cauliflower, chopped into bite-sized florets. 2 tablespoons olive oil. 1 chipotle pepper in adobo sauce, minced. 1 tablespoon adobo sauce from the can of chipotle peppers. 1 teaspoon smoked paprika. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 small tortillas corn or flour. 1 cup shredded purple cabbage. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges.

Instructions: Set the oven to 425F 220C and heat it up. Mix the cauliflower florets with chili powder, adobo sauce, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper in a large bowl until they are well covered. Put the cauliflower on a baking sheet that has been lined with parchment paper so that it is just one layer. Put the cauliflower in an oven that has already been heated and roast it for 25 to 30 minutes, stirring it once or twice during the cooking time. While the cauliflower is roasting, follow the directions on the package to warm the tortillas up. To make the tacos, put some roasted cauliflower on each tortilla and then add avocado slices, chopped cilantro, and shredded purple cabbage on top of that. You can squeeze lime wedges over the tacos when you serve them. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

lindy explosion festival

[mightyhealthyquest]

This vegan dip combines the creaminess of hummus with the richness of black beans, enhanced with the flavors of sautéed onions and fresh spinach. It's a versatile and healthy option for parties or snacking.

Ingredients: 1 can chickpeas, drained and rinsed. 1 can black beans, drained and rinsed. 1 onion, diced. 2 cups fresh spinach, chopped. 2 cloves garlic, minced. 3 tablespoons tahini. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. Water as needed.

Instructions: In a food processor, combine chickpeas, black beans, onion, spinach, garlic, tahini, lemon juice, olive oil, and cumin. Blend until smooth, adding water as needed to reach desired consistency. Season with salt and pepper to taste. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving. Garnish with a drizzle of olive oil and a sprinkle of paprika, if desired. Serve with pita chips, sliced vegetables, or crackers.

Prep Time: 15 minutes

Cook Time: 0 minutes

Therapie Alternative

[mightyhealthyquest]

These dairy-free chocolate chip cookies are made healthier by incorporating dates for sweetness and moisture. They're chewy, flavorful, and perfect for satisfying your sweet tooth without any guilt.

Ingredients: 1 cup dates, pitted and chopped. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups oat flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Put the chopped dates, almond flour, melted coconut oil, maple syrup, and vanilla extract in a food processor. Blend the ingredients together until the mixture is smooth. Put the oat flour, baking soda, and salt in a large bowl and mix them together. Mix the dry ingredients together with the date mixture until everything is well mixed. Add the chocolate chips that don't contain dairy and mix them in. Using a cookie scoop or spoon, drop tablespoonfuls of dough on the baking sheet that has been prepared, leaving space between each one. Press down gently on each cookie to make them a little flatter. When the edges are golden brown, it's done baking. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

my wales

[mightyhealthyquest]

These Apple Oatmeal Brownies are a delightful combination of oats, apples, and chocolate, offering a healthier twist to traditional brownies. Perfect for satisfying your sweet cravings while incorporating some wholesome ingredients.

Ingredients: 1 cup rolled oats. 1 cup applesauce. 1/2 cup almond flour. 1/4 cup cocoa powder. 1/4 cup honey. 1/4 cup chopped apples. 1/4 cup chopped walnuts. 1/4 cup chocolate chips. 1 tsp vanilla extract. 1/2 tsp baking powder. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Salt, cocoa powder, baking powder, and rolled oats should all be mixed together in a bowl. Put in honey, applesauce, and vanilla extract. Mix everything together well. Chop up the apples, walnuts, and chocolate chips and mix them in. Spread the mix out evenly in a baking dish that has been greased. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Wait until it's cool to cut it into squares. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

first presbyterian church

[mightyhealthyquest]

The citrusy smell of lemongrass and the savory taste of tofu come together in lemongrass tofu, a fragrant and tasty vegan dish. Lemongrass, garlic, shallot, chili, soy sauce, maple syrup, and lime juice are mixed together and then added to the chicken. It is then baked until it is crispy.

Ingredients: 400g firm tofu, pressed and cut into cubes. 2 stalks lemongrass, finely chopped. 3 cloves garlic, minced. 1 shallot, finely chopped. 1 red chili, finely chopped. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon lime juice. 1 tablespoon sesame oil. Salt to taste. Black pepper to taste. 2 tablespoons chopped fresh cilantro for garnish.

Instructions: In a bowl, mix together lemongrass, garlic, shallot, chili, soy sauce, maple syrup, lime juice, sesame oil, salt, and black pepper. Add tofu cubes to the bowl and gently toss until evenly coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or overnight for best flavor. Preheat oven to 200C 400F. Spread marinated tofu cubes onto a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until tofu is golden and slightly crispy, flipping halfway through. Garnish with chopped cilantro before serving. Enjoy your flavorful Lemongrass Tofu!

Prep Time: 40 minutes

Cook Time: 30 minutes

Be Part of the Band

[mightyhealthyquest]

With these delicious crepes, you can enjoy the perfect mix of rich chocolate and sweet bananas. You can eat them for breakfast or as a dessert.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 cup cocoa powder. 2 tablespoons sugar. 1/4 teaspoon salt. 2 ripe bananas, sliced. 1/2 cup chocolate chips. Whipped cream for garnish. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the all-purpose flour, cocoa powder, sugar, and salt. In another bowl, whisk together the eggs, milk, and melted butter. Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and free of lumps. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or cooking spray. Pour a small amount of batter into the skillet, swirling it to evenly coat the bottom, and cook for about 1-2 minutes until the edges start to lift and the crepe is set. Flip the crepe and cook for an additional 1-2 minutes on the other side until lightly browned. Repeat with the remaining batter. Place a few banana slices and a sprinkle of chocolate chips on one half of each crepe. Fold the crepe in half over the filling, then fold it in half again to form a triangle. Continue filling and folding the remaining crepes. Serve the chocolate-banana filled crepes with a dollop of whipped cream and a dusting of powdered sugar. Enjoy your delicious homemade chocolate-banana filled crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

the hip replacement club

[mightyhealthyquest]

A refreshing and fruity cocktail with the tartness of blackberries, the warmth of ginger, and the crispness of gin, finished with a hint of mint and lime.

Ingredients: 1.5 oz gin. 1 oz ginger syrup. 0.75 oz lime juice. 5-6 fresh blackberries. 4-5 mint leaves. Splash of soda water.

Instructions: In a shaker, crush blackberries and mint leaves together. Put lime juice, ginger syrup, and gin in the shaker. Put ice in the shaker and shake it well. Strain the drink into an ice-filled glass. Add a splash of soda water on top. Add a mint sprig and a blackberry to the top. Have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

jai llewellyn art