S'mores Crepes

If you want to treat yourself, fill crepes with gooey marshmallows, chocolate chips, and graham crackers. If you like desserts, this S'mores Crepes recipe is a great way to change up the classic campfire treat.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup mini marshmallows
• 1/4 cup chocolate chips
• 1/4 cup crushed graham crackers
• Chocolate sauce optional
• Additional mini marshmallows and graham crackers for garnish

Instructions:

Whisk the cocoa powder, sugar, salt, and flour together in a bowl

Put the eggs in a different bowl and beat them

Then add the milk, melted butter, and vanilla extract

Combine well

While whisking constantly, slowly add the wet ingredients to the dry ones until the batter is smooth

Put a nonstick skillet on medium heat and use cooking spray or butter to lightly coat it

Spread out the crepe batter on the bottom of the pan by swirling a small amount of the batter into it

The crepe is done when the edges start to lift and the center is set

Turn the crepe over and cook the other side for an extra one to two minutes, until it's lightly browned

Take the crepe out of the pan and place it on a plate

To make more crepes, do the same thing again with the rest of the batter

Place small marshmallows, chocolate chips, and crushed graham crackers in the middle of each crepe after they are all cooked

To make a triangle, fold the crepes in half and then in quarters

For one minute, or until the chocolate chips and marshmallows start to melt, put the filled crepes back in the pan

Take it out of the pan and, if you want, drizzle it with chocolate sauce

Add more mini marshmallows and crushed graham crackers as a garnish

Serve your tasty S'mores crepes right away and enjoy them!

Keto Vegetable Sushi Bowl

This Keto Vegetable Sushi Bowl provides all the flavors of sushi without the carbs. It's a delicious and healthy alternative that's easy to prepare.

Ingredients:

• 2 cups cauliflower rice
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup mayonnaise
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha optional
• 2 tablespoons sesame seeds, for garnish
• 1 green onion, thinly sliced, for garnish

Instructions:

In a small bowl, mix mayonnaise, soy sauce, sesame oil, rice vinegar, and sriracha if using

Set aside

In a large bowl, combine cauliflower rice, avocado, cucumber, and carrot

Pour the sauce over the vegetable mixture and toss until well coated

Divide the mixture into serving bowls

Sprinkle sesame seeds and sliced green onions on top for garnish

Serve and enjoy your Keto Vegetable Sushi Bowl!

Spicy Chipotle Chicken Salad

The Perfect Chipotle Dressing gives this salad a spicy kick that makes it taste great and fill you up. It's great for a quick and healthy meal because it's full of flavor and protein.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup corn kernels fresh or frozen
• 1/4 cup black beans, drained and rinsed
• 1/4 cup red onion, thinly sliced
• 1/4 cup shredded cheddar cheese
• 1/4 cup tortilla strips or chips
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 2 tablespoons adobo sauce from canned chipotle peppers
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/2 teaspoon smoked paprika

Instructions:

Season the chicken breasts with salt, pepper, chili powder, cumin, and garlic powder

Heat olive oil in a skillet over medium-high heat

Cook the chicken breasts for about 6-8 minutes per side, or until fully cooked

Remove from heat and let them rest for a few minutes before slicing

In a large bowl, combine the mixed greens, cherry tomatoes, corn, black beans, red onion, cheddar cheese, and tortilla strips

In a separate bowl, whisk together mayonnaise, Greek yogurt, adobo sauce, lime juice, honey, and smoked paprika to make the Chipotle Dressing

Slice the cooked chicken breasts and add them to the salad

Drizzle the Chipotle Dressing over the salad, toss to combine, and season with additional salt and pepper if needed

Serve immediately and enjoy your Spicy Chipotle Chicken Salad!

Mocha Cappuccino Hazelnut Cupcakes

Enjoy the rich flavors of mocha and hazelnut in these tasty cupcakes. Great for people who like both coffee and desserts!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup finely ground hazelnuts
• 2 tsp instant espresso powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/2 cup strong brewed coffee, cooled
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips optional
• 1/4 cup chopped hazelnuts for topping
• Whipped cream and cocoa powder for garnish

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the flour, cocoa powder, brown sugar, crushed hazelnuts, instant espresso powder, baking powder, baking soda, and salt in a large bowl using a whisk

Put the cooled coffee, buttermilk, vegetable oil, egg, and vanilla extract in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

You can add the chocolate chips if you want to

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool in the muffin tin for a few minutes

Then, move them to a wire rack to cool all the way down

Put some whipped cream and cocoa powder on top of each cupcake after it has cooled

Add chopped hazelnuts as a garnish

Have fun with your Mocha Cappuccino Hazelnut Cupcakes!

Kale & Wild Rice Casserole

A hearty and nutritious casserole featuring wild rice, kale, and white beans, flavored with aromatic spices and baked to perfection.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 bunch kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 can 15 oz white beans, drained and rinsed
• 1/2 cup nutritional yeast
• 1/4 cup almond milk
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/4 cup breadcrumbs optional

Instructions:

Set oven temperature to 375F 190C

Put the vegetable broth and wild rice in a saucepan

After bringing to a boil, lower the heat, cover, and simmer the rice for 45 minutes, or until it becomes soft and the liquid has been absorbed

Saut the onion and garlic in a big skillet until they are transparent

When the mushrooms release their moisture, add them and cook

Cook the chopped kale in the skillet until it wilts

Add the cooked wild rice, nutritional yeast, almond milk, thyme, salt, and pepper, as well as the white beans

Blend until thoroughly blended

Spoon mixture into casserole dish that has been greased

To add texture, you can optionally sprinkle breadcrumbs on top

Bake for 25 to 30 minutes in a preheated oven, or until the casserole is thoroughly heated and the breadcrumbs have turned golden brown

Enjoy while hot!

Flat Top Porcini-Dusted Smashed Burger - Traeger Grills

Get better at making burgers with these Traeger-grilled Flat Top Porcini-Dusted Smashed Burgers. You can taste the rich umami flavor of the porcini mushroom powder in the juicy beef patties. The cheddar cheese, arugula, tomato, and a zesty mayo-mustard spread make your mouth water.

Ingredients:

• 4 ground beef patties 80/20 blend
• 2 tablespoons porcini mushroom powder
• Salt and pepper to taste
• 4 slices of cheddar cheese
• 4 brioche burger buns
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 cup arugula
• 1 large tomato, sliced
• 1 red onion, thinly sliced
• Pickles for garnish

Instructions:

Set your Traeger grill's heat to medium-high

Use salt and pepper to season each beef patty

You can also use porcini mushroom powder

Once the patties are ready, put them on the hot, flat top of the Traeger grill

Squash each patty down with a spatula to make a thin, crispy edge

Cook for two to three minutes on each side, or until done the way you like it

In the last minute of cooking, cover the grill and add a slice of cheddar cheese to each patty

This will melt the cheese

Toast the brioche buns on the grill until golden brown while the patties are cooking

Put mayonnaise and Dijon mustard in a small bowl and mix them together to make a tasty spread

Spread the mayo-mustard mix on the bottom half of each bun before putting the burgers together

On top of the smashed patty, melt some cheese

Add arugula, tomato slices, red onion, and pickles to the top of each burger

Put the toasted top half of a brioche bun on top of each stack to finish the burgers

Enjoy the tasty mix of flavors on the Flat Top Porcini-Dusted Smashed Burgers while they're still hot!

Holiday Hot Chocolate Tart

The flavors of hot chocolate and a rich chocolate cookie crust come together in this delicious dessert, the Holiday Hot Chocolate Tart. With the fun and festive touch of toasted mini marshmallows on top, it's the ideal treat for the holiday season.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/3 cup unsalted butter, melted
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons granulated sugar
• 2 cups semi-sweet chocolate chips
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup mini marshmallows
• Crushed candy canes for garnish optional

Instructions:

Set the oven temperature to 175C 350F

Melted butter and chocolate cookie crumbs should be combined in a mixing bowl

To make the crust, press this mixture firmly into the bottom of a 9-inch tart pan

After 10 minutes of baking, take the crust out of the oven and allow it to cool

Combine the granulated sugar, whole milk, and heavy cream in a saucepan over medium heat

Stirring constantly, heat the mixture until it's hot but not boiling

After turning off the heat, pour the semi-sweet chocolate chips into the saucepan

Stir until smooth and the chocolate has melted completely

Add the salt and vanilla extract and stir

Once the tart crust has cooled, pour the chocolate mixture into it

Place the tart in the fridge to solidify the chocolate filling, which should take at least two hours

Before serving, decorate the tart with crushed candy canes if desired and top with mini marshmallows

To create a toasted look, lightly brown the marshmallows with a kitchen torch

Cut your Holiday Hot Chocolate Tart into slices and serve

Have fun!

Instant Pot Cheesesteak Sloppy Joes

A quick and delicious twist on the classic sloppy joes, these Instant Pot Cheesesteak Sloppy Joes are loaded with savory flavors and gooey melted provolone cheese.

Ingredients:

• 1 lb ground beef
• 1 onion, finely chopped
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup beef broth
• 1/4 cup Worcestershire sauce
• 2 tbsp ketchup
• 1 tsp mustard
• Salt and pepper to taste
• 4 hoagie rolls
• 1 cup shredded provolone cheese

Instructions:

Put the Instant Pot in saut mode and brown the ground beef until it's fully cooked

Chunk up some onion, slice some bell pepper, mince some garlic, and add some mushrooms

Cook the vegetables in oil until they are soft

Put Worcestershire sauce, ketchup, mustard, and beef broth in the pot

Add pepper and salt to taste

Put the Instant Pot's lid on tight and set it to Manual mode with high pressure for 5 minutes

Do a quick release of pressure when the cooking cycle is over

You can toast hoagie rolls in the oven or toaster after cutting them in half

Put the Cheesesteak Sloppy Joe mix on top of the rolls that have been toasted

Put some shredded provolone cheese on top of each sandwich

Put the sandwiches under the broiler for one minute, or until the cheese melts and starts to bubble

Enjoy while hot!

Paleo Homemade Tagalong Cookies - Jay's Baking Me Crazy

With this delectable homemade recipe from Jay's Baking Me Crazy, you can indulge in the traditional flavors of Tagalong cookies without sacrificing your Paleo lifestyle. The base of these cookies is made of nutty almond flour, and then creamy almond butter and a rich dark chocolate drizzle are added.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup creamy almond butter
• 1/4 cup dark chocolate chips

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Melted coconut oil, almond flour, coconut flour, salt, vanilla extract, and maple syrup should all be combined in a mixing bowl

Mix thoroughly to form a dough

Roll small portions of the dough into balls and then press them into the shape of disks

Put them on the baking sheet that has been prepared

Make an indentation in the middle of each cookie with your thumb or the back of a spoon

Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven

After baking, take the cookies out of the oven and allow them to cool fully

After the cookies cool, press creamy almond butter into each indentation

The dark chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between each interval, until smooth

Melt the chocolate and drizzle it over the cookies, or dip each cookie's bottom into the chocolate

Reposition the cookies on the parchment paper to give the chocolate time to solidify

Your Paleo Homemade Tagalong Cookies are ready to eat once the chocolate has hardened

Spaghetti with Rock Shrimp, Tomato, and Basil at Perla NYC

This tasty pasta dish from Perla NYC has perfectly cooked spaghetti, sweet cherry tomatoes, and fragrant basil. The rock shrimp are very juicy and the tomatoes are sweet.

Ingredients:

• 8 oz spaghetti
• 1 lb rock shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

Follow the directions on the package to cook the spaghetti until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

It will take about two to three minutes of cooking after adding the rock shrimp to the pan for them to turn pink and opaque

After you add the cherry tomatoes, cook for another two to three minutes, until they start to get soft

Add the cooked spaghetti and basil that has been chopped

Add pepper and salt to taste

Mix things together well

Take it off the heat and serve right away with grated Parmesan cheese on top

Enjoy your tasty Spaghetti with Rock Shrimp, Tomato, and Basil, which was inspired by Perla NYC!

Broccoli Bacon and Cheese Soup

A creamy and savory soup with the perfect combination of broccoli, bacon, and cheddar cheese. It's a comforting and flavorful dish that will warm you up on a chilly day.

Ingredients:

• 4 slices of bacon, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken broth
• 1 cup grated cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

Cook the chopped bacon in a big pot over medium heat until it's crispy

The bacon fat remains in the pot after the bacon is removed and set aside

Add minced garlic and chopped onions to the pot containing the bacon fat

Simmer onions until they become fragrant and transparent

Add the broccoli florets and cook, stirring, for a few minutes so the flavors can seep in

Add the chicken broth and heat until it boils

For about 15 to 20 minutes, or until the broccoli is tender, reduce heat and simmer

Puree the soup with an immersion blender until it's smooth

In case you do not possess an immersion blender, you can move the soup into a blender in small portions and process it until it becomes smooth, then put it back into the pot

Add the heavy cream and grated cheddar cheese, stirring to combine and let the cheese melt and thicken the soup

To taste, add salt and pepper for seasoning

Because the bacon and cheese can add saltiness, use caution when adding salt

Serve the soup hot, topped with chopped green onions and crispy bacon bits

Savor your mouthwatering soup of broccoli, bacon, and cheese!

Chicken Taco Melts with Sriracha

These Chicken Taco Melts with Sriracha are a perfect combination of spicy and cheesy goodness. Ground chicken, sautéed with onions and bell peppers, seasoned with cumin and chili powder, is piled onto flour tortillas, topped with cheddar cheese, and broiled to perfection. The finishing touch is a drizzle of spicy sriracha cream sauce. These taco melts are quick to make and packed with flavor!

Ingredients:

• 1 lb ground chicken
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons sriracha sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• 2 tablespoons olive oil

Instructions:

In a skillet, heat olive oil over medium-high heat

Add chopped onions and diced red bell pepper to the skillet and saut until they soften, about 5 minutes

Add ground chicken to the skillet and cook, breaking it up with a spatula, until it's browned and cooked through

Stir in ground cumin, chili powder, garlic powder, salt, and pepper

Cook for an additional 2 minutes, allowing the spices to meld with the chicken mixture

Preheat your oven's broiler on high

Place the flour tortillas on a baking sheet in a single layer

Evenly distribute the chicken mixture over each tortilla

Sprinkle shredded cheddar cheese over the chicken mixture on each tortilla

Place the baking sheet under the broiler and cook until the cheese is melted and bubbly, about 2-3 minutes

Watch closely to prevent burning

In a small bowl, mix sour cream and sriracha sauce to create a spicy sriracha cream sauce

Remove the taco melts from the broiler and drizzle each with the spicy sriracha cream sauce

Serve your chicken taco melts hot, garnished with your choice of toppings like chopped cilantro, diced tomatoes, or sliced jalapeos

Enjoy your delicious and spicy Chicken Taco Melts with Sriracha!

Kiwi Coconut Chia Popsicles

These Kiwi Coconut Chia Popsicles are a delicious and healthy frozen treat perfect for hot summer days. Packed with fresh kiwi, creamy coconut milk, and nutritious chia seeds, they are a refreshing snack or dessert option.

Ingredients:

• 2 kiwis, peeled and sliced
• 1 cup coconut milk
• 2 tablespoons chia seeds
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

In a blender, combine kiwis, coconut milk, honey or maple syrup, and vanilla extract

Blend until smooth

Stir in chia seeds and let the mixture sit for 5-10 minutes to allow the chia seeds to expand

Pour the mixture into popsicle molds

Insert popsicle sticks and freeze for at least 4 hours or until firm

To remove popsicles from molds, run them under warm water for a few seconds and gently pull them out

Enjoy your refreshing Kiwi Coconut Chia Popsicles!

Thai-Style Salmon Chowder

A comforting and flavorful chowder with a Thai twist, featuring tender chunks of salmon in a creamy coconut broth infused with aromatic herbs and spices.

Ingredients:

• 1 lb salmon fillet, cut into chunks
• 1 tbsp coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 4 cups chicken or seafood broth
• 1 can 14 oz coconut milk
• 1 cup corn kernels
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup sliced mushrooms
• 2 tbsp fish sauce
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

Put coconut oil in a big pot and heat it over medium-low heat

Garlic, red bell pepper, ginger, and onion should all be added

About 34 minutes, or until the food smells good

Add the red curry paste and cook for one more minute

Coconut milk, corn, potatoes, carrots, mushrooms, and chicken or seafood broth should all be added

Bring to a simmer and cook for about 15 minutes, or until the vegetables are soft

Fish sauce and chunks of salmon should be added

Keep cooking for about 5 minutes, or until the salmon is fully cooked

Add the lime juice and season with salt and pepper to taste

Add fresh cilantro leaves on top and serve hot

Have fun!

Simple Sushi Roll

This easy sushi roll recipe is great for both new and experienced sushi eaters. Add your favorite fillings to make it your own and enjoy a tasty homemade sushi experience.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Nori seaweed sheets
• Assorted fillings e
• g
• , cucumber, avocado, smoked salmon
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

Run cold water over the sushi rice until the water is clear

Put the rinsed rice and water in a medium saucepan

Once it starts to boil, turn down the heat, cover, and let it cook for 20 minutes

Mix the sugar, salt, and rice vinegar in a small saucepan

Warm it over medium-low heat until the sugar and salt are gone

Take it off the heat

Put the cooked rice in a large bowl, and then slowly mix in the vinegar mixture until everything is well mixed

Wait until the rice is cool enough to eat

Lay a nori sheet on a bamboo sushi mat so that the shiny side is facing down

Leave a 1-inch border at the top of the nori and spread a thin layer of rice over it

Line up the fillings you want along the bottom edge of the rice

With the bamboo mat, roll the sushi up tight and away from you, making sure the edges are sealed

With a sharp knife, cut the sushi roll into small pieces that are easy to eat

Soy sauce, pickled ginger, and wasabi should be served with it

Thai Chicken with Cashews

This Thai-inspired chicken dish with cashews is a delightful blend of savory and nutty flavors. The sesame oil adds a delicious nuttiness to the dish while complementing the other flavors perfectly.

Ingredients:

• 500g chicken breast, sliced
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup roasted cashews
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes
• Fresh cilantro leaves for garnish

Instructions:

Soy sauce should be mixed with chicken slices in a bowl for 20 minutes

Set a pan on medium heat and add the sesame oil

Mix in the minced garlic until it smells good

Put chicken that has been marinated in the pan and cook it until it turns brown

Put in the roasted cashews and sliced bell pepper

Cook for another two to three minutes

Put fish sauce, lime juice, chili flakes, and brown sugar in a small bowl

Spoon the mix over the chicken and toss it around to coat it well

After that, cook for another two to three minutes until the sauce gets thicker

Before serving, sprinkle with fresh cilantro leaves

Taco-Style Cabbage Skillet

This Taco-Style Cabbage Skillet is a delicious and easy-to-make alternative to traditional tacos. It's packed with flavor and perfect for a quick weeknight dinner.

Ingredients:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small cabbage, shredded
• 1 can 14 oz diced tomatoes
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Tortilla chips for serving

Instructions:

Warm up the ground beef in a big pan over medium-high heat until it turns brown

Use a spatula to break it up while it's cooking

Put the minced garlic and diced onion into the pan

Keep cooking for two to three minutes more, until the onion turns clear

Add the cabbage shreds and stir

Cook for five minutes, or until the cabbage starts to wilt

Put the diced tomatoes and their juice in the pan

Then add the chili powder, ground cumin, paprika, salt, and pepper

Mix things together well

Turn down the heat to medium-low, cover the pan, and let it cook for 15 to 20 minutes, until the cabbage is soft and the flavors have mixed

Add the shredded cheddar cheese to the top of the pan and put the lid back on

Add two to three more minutes of cooking time, or until the cheese melts and bubbles

Take it off the heat and top it with chopped fresh cilantro

Enjoy the taco-style cabbage skillet with tortilla chips to scoop it up

Moroccan Carrot and Quinoa Salad

A tasty and refreshing Moroccan-style salad made with quinoa, grated carrots, fresh herbs, raisins, and almonds. It is dressed with a vinaigrette made with cumin and coriander.

Ingredients:

• 1 cup quinoa, rinsed and cooked
• 4 large carrots, grated
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 cup raisins
• 1/4 cup chopped almonds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

Instructions:

In a large bowl, combine cooked quinoa, grated carrots, cilantro, mint, raisins, and almonds

In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, salt, and pepper

Pour the dressing over the quinoa mixture and toss until well combined

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld

Serve chilled and enjoy!

Homemade Chocolate Peanut Butter Cups

These homemade chocolate peanut butter cups are the ideal way to indulge in the perfect combination of rich chocolate and creamy peanut butter. With just five basic ingredients, they are incredibly simple to make!

Ingredients:

• 1 cup semisweet chocolate chips
• 1/4 cup creamy peanut butter
• 2 tablespoons powdered sugar
• 1 tablespoon unsalted butter
• 1/4 teaspoon vanilla extract

Instructions:

Use twelve paper or silicone cupcake liners to line a muffin tin

Melt the semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring in between, until completely melted and smooth

In order to coat the bottom of each cupcake liner uniformly, spoon a tiny bit of melted chocolate into the bottom of each liner

To set, freeze for ten minutes

Meanwhile, thoroughly combine the unsalted butter, powdered sugar, vanilla extract, and creamy peanut butter in a separate bowl

After taking the muffin tin out of the freezer, fill each liner with a small amount of the peanut butter mixture and top it with the hardened chocolate

Pour the remaining melted chocolate over the peanut butter filling, making sure to cover the entire peanut butter mixture and create a smooth top

Re-freeze the muffin pan for approximately 20 minutes, or until the chocolate has solidified

After the homemade chocolate peanut butter cups are set, take them out of the liners and enjoy! Any leftovers should be refrigerated in an airtight container

Salted Caramel Tahini Cheesecake

Indulge in the creamy richness of this vegan, gluten-free Salted Caramel Tahini Cheesecake. The luscious blend of cashews, tahini, and coconut oil creates a velvety texture, while the almond flour crust adds a delightful crunch. Topped with a decadent caramel sauce infused with tahini and a touch of sea salt, this cheesecake is a true dessert masterpiece.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1/2 cup tahini
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• For the crust: 1 cup almond flour, 2 tablespoons coconut oil, 2 tablespoons maple syrup, 1/4 teaspoon sea salt
• For the caramel sauce: 1/2 cup coconut cream, 1/4 cup coconut sugar, 2 tablespoons tahini, 1/4 teaspoon sea salt

Instructions:

In a food processor, combine soaked cashews, tahini, melted coconut oil, maple syrup, lemon juice, vanilla extract, and sea salt

Blend until smooth

In a separate bowl, mix almond flour, coconut oil, maple syrup, and sea salt until well combined

Press into the bottom of a lined cake tin

Pour the cheesecake mixture over the crust and smooth the top with a spatula

Place in the freezer to set for at least 4 hours

For the caramel sauce, combine coconut cream and coconut sugar in a saucepan over medium heat

Bring to a simmer, stirring frequently until thickened, about 5 minutes

Remove from heat and stir in tahini and sea salt until smooth

Let cool slightly

Once the cheesecake has set, drizzle caramel sauce over the top

Return to the freezer for another 30 minutes to set

Before serving, let the cheesecake thaw for a few minutes

Enjoy!