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A tasty change from regular burgers are these Chunky Shrimp Burgers with Avocado Aioli Sauce. You can taste the flavor in the shrimp patties, and the crunch is satisfying. The creamy avocado aioli gives them a nice, tangy kick.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/2 cup breadcrumbs. 1/4 cup red bell pepper, finely chopped. 1/4 cup green onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 egg. 1/2 tsp garlic powder. 1/2 tsp paprika. Salt and pepper to taste. 4 burger buns. 1 avocado, ripe. 1/4 cup mayonnaise. 1 clove garlic, minced. 1 tsp lemon juice. Lettuce and tomato slices for garnish.

Instructions: In a food processor, pulse the shrimp until coarsely chopped. In a large bowl, combine the chopped shrimp, breadcrumbs, red bell pepper, green onion, cilantro, egg, garlic powder, paprika, salt, and pepper. Mix until well combined. Form the mixture into 4 equal-sized patties and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm up. While the shrimp patties are chilling, prepare the avocado aioli sauce. In a small bowl, mash the ripe avocado. Add mayonnaise, minced garlic, and lemon juice. Mix until smooth. Season with salt and pepper to taste. Set aside. Preheat your grill or a skillet over medium-high heat. Grill or pan-fry the shrimp patties for about 3-4 minutes per side, or until they are cooked through and golden brown on the outside. Toast the burger buns on the grill or in a toaster until lightly browned. To assemble the burgers, spread a generous amount of avocado aioli sauce on the bottom half of each bun. Place a shrimp patty on top, followed by lettuce and tomato slices. Top with the other half of the bun. Serve the Chunky Shrimp Burgers with Avocado Aioli Sauce immediately, and enjoy!

Britney K

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This Slow Cooker Lemon Chicken recipe is great for people on a Whole30, paleo, or low-carb diet because it is full of flavor. It's a healthy and filling meal because the chicken is juicy and has lemon and herbs that smell good in it.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup chicken broth. 2 tablespoons olive oil. 3 cloves garlic, minced. 2 lemons, juiced and zested. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper, to taste. Fresh parsley, for garnish.

Instructions: Place chicken breasts in the slow cooker. In a small bowl, mix together chicken broth, olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Pour the mixture over the chicken breasts in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through. Garnish with fresh parsley before serving. Serve hot and enjoy!

Lukas Carter

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This Fruity Shredded Kale and Brussels Sprout Salad with Lemon Orange Vinaigrette is a delightful combination of fresh greens, sweet fruits, crunchy almonds, and tangy feta cheese. The zesty vinaigrette ties it all together for a burst of flavors in every bite.

Ingredients: 2 cups shredded kale. 1 cup shredded Brussels sprouts. 1/2 cup fresh blueberries. 1/2 cup chopped strawberries. 1/4 cup chopped almonds. 1/4 cup crumbled feta cheese. 1/4 cup dried cranberries. 1/4 cup red onion, thinly sliced. 1/4 cup fresh orange juice. 2 tablespoons fresh lemon juice. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the shredded kale and shredded Brussels sprouts. Add the fresh blueberries, chopped strawberries, chopped almonds, crumbled feta cheese, dried cranberries, and thinly sliced red onion to the bowl with the kale and Brussels sprouts. In a separate small bowl, whisk together the fresh orange juice, fresh lemon juice, olive oil, honey, salt, and pepper to create the vinaigrette. Pour the vinaigrette over the salad ingredients in the large bowl. Toss everything together until the salad is well coated with the vinaigrette. Serve immediately as a refreshing and nutritious salad option.

Tracey M

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This Tomato-Basil Quinoa salad is a refreshing and flavorful dish that's perfect for a healthy meal or as a side. The combination of ripe cherry tomatoes and fragrant basil, tossed with quinoa and a zesty dressing, makes for a delightful and satisfying dish.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Run cold water over the quinoa several times to clean it. Rinse the quinoa and put it and 2 cups of water in a saucepan. Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is taken in. Take it off the heat and use a fork to fluff it up. Put the cooked quinoa, cherry tomatoes cut in half, and chopped basil leaves in a large bowl. The dressing is made by whisking the olive oil, balsamic vinegar, garlic powder, salt, and pepper together in a separate small bowl. Spread the dressing out over the quinoa mixture and mix it all together. Allow the salad to sit for ten minutes so that the flavors can mix. The Tomato-Basil Quinoa can be a light meal or a side dish. Have fun!

Jack M

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Frittata di tagliolini zucchine e speck is a delightful Italian dish that combines tagliolini pasta, zucchini, and speck ham in a flavorful frittata. It's a perfect choice for a quick and satisfying meal, whether for breakfast, brunch, or a light dinner.

Ingredients: 200g tagliolini pasta. 100g speck Italian cured ham, diced. 2 small zucchinis, thinly sliced. 6 large eggs. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon butter. Fresh parsley for garnish.

Instructions: Cook the tagliolini pasta in boiling salted water until al dente. Drain and set aside. In a large ovenproof skillet, heat the olive oil and butter over medium heat. Add the diced speck and cook until it starts to get crispy, about 3 minutes. Add the thinly sliced zucchinis and cook for an additional 2-3 minutes until they soften. In a bowl, whisk together the eggs, grated Parmesan cheese, salt, and pepper. Pour the cooked tagliolini pasta into the skillet with the speck and zucchinis. Stir to combine. Pour the egg mixture evenly over the pasta and ingredients in the skillet. Cook over low heat for about 5 minutes, allowing the bottom to set. Preheat your oven's broiler. Place the skillet under the broiler and broil for about 3-4 minutes until the top is golden brown and the frittata is set. Remove from the oven, garnish with fresh parsley, and let it cool slightly before slicing. Serve the frittata di tagliolini zucchine e speck warm and enjoy!

Gabe

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There are lots of fresh flavors and creamy textures in this Raspberry Brie Salad with Creamy Avocado Dressing. The raspberries give the rich and creamy Brie cheese a burst of sweetness. With its rich texture and sour taste, the creamy avocado dressing ties everything together. This salad is great for a keto-friendly meal because it is low in carbs and gluten-free.

Ingredients: 4 cups mixed salad greens. 1/2 cup fresh raspberries. 4 oz Brie cheese, sliced. 1 ripe avocado. 1/4 cup Greek yogurt. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed salad greens and fresh raspberries. Arrange the sliced Brie cheese on top of the salad. In a blender, combine the ripe avocado, Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Drizzle the creamy avocado dressing over the salad. Toss gently to coat the salad evenly with the dressing. Serve immediately and enjoy!

Big Mouse

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For your BBQs, these Cauliflower White Bean Burgers are a tasty and filling plant-based option. They'll be a hit because they taste great and have a hint of smoke from the barbecue sauce.

Ingredients: 1 small head cauliflower, grated. 1 can 15 oz white beans, drained and rinsed. 1 cup breadcrumbs. 1/2 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. 1/4 cup barbecue sauce. 4 whole grain burger buns. Toppings of your choice lettuce, tomato, avocado, etc..

Instructions: Grate the cauliflower and mix it with the white beans, breadcrumbs, red onion, garlic, parsley, smoked paprika, cumin, salt, and pepper in a large bowl. Mix the ingredients together well until they are all mixed together. Press the mixture firmly to shape it into four patties and keep them together. Warm up the grill over medium-high heat. Put the cauliflower and white bean patties on the grill. Cook for 5 to 6 minutes on each side, or until they are golden brown and done. During the last two minutes of cooking, brush barbecue sauce on each patty and let it go caramelized. On the grill, toast the whole grain burger buns for one to two minutes, until they are just beginning to turn golden. Put your favorite toppings on top of each cauliflower white bean patty that you've made and then put the burgers together. Grill the cauliflower and white bean burgers, then serve them hot and enjoy!

Ellena F

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This dish is a tasty and healthy vegan side dish or light main course because it has roasted broccoli and a flavorful olive and fig tapenade. The tapenade gives the dish a rich, savory-sweet taste that goes well with the broccoli's earthy taste.

Ingredients: 1 large head of broccoli, cut into florets. 2 tablespoons olive oil. Salt and pepper, to taste. 1/2 cup kalamata olives, pitted. 1/4 cup dried figs, chopped. 2 tablespoons capers. 1 garlic clove. 1 tablespoon lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: Turn on the oven and heat it up to 400F 200C. Add broccoli florets to a large bowl and season with salt and pepper. Add 1 tablespoon of olive oil and toss to coat. Place the broccoli in a single layer on a baking sheet. Roast for 20 minutes, or until soft and slightly browned. Get the tapenade ready while the broccoli roasts. Put the garlic, lemon juice, olives, figs, capers, and the rest of the olive oil in a food processor. Use pulses to break up the mixture into small pieces and mix them together well. Place the broccoli that has been roasted on a serving dish and spread the tapenade on top of it. Add chopped parsley on top, and serve hot.

Alex Cooks

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These gooey banana chocolate bars are a delightful combination of ripe bananas and rich chocolate chips, creating a decadent treat perfect for any occasion.

Ingredients: 2 ripe bananas, mashed. 1/2 cup melted butter. 1 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x9 inch baking pan. In a large bowl, mix mashed bananas, melted butter, and brown sugar until well combined. Add egg and vanilla extract, mix until smooth. Stir in flour and salt until just combined. Fold in chocolate chips. Pour batter into prepared pan and spread evenly. Bake in preheated oven for 25-30 minutes or until edges are golden brown and a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars.

Reeva M