Keto Beef and Broccoli

A flavorful and low-carb twist on the classic beef and broccoli stir-fry, perfect for those following a keto lifestyle.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1/2 tsp ginger powder
• Salt and pepper to taste

Instructions:

In a bowl, marinate beef slices with coconut aminos, minced garlic, ginger powder, salt, and pepper for 15 minutes

Heat olive oil in a skillet over medium-high heat

Add marinated beef slices and cook until browned, about 2-3 minutes per side

Remove beef from skillet and set aside

In the same skillet, add broccoli florets and cook for 3-4 minutes until tender-crisp

Return beef to the skillet, drizzle with sesame oil, and toss everything together for another minute

Serve hot and enjoy!

Ultimate Vegan Cheese Sauce

This is the best vegan cheese sauce ever. It's thick and creamy, and it tastes great. You can use it to make your favorite dishes taste more like cheese without using dairy. It's quick and easy to make, and it's made with healthy things like cashews and nutritional yeast.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 cup tapioca starch
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

The cashews should be drained and rinsed

Cashews, almond milk, nutritional yeast, tapioca starch, lemon juice, garlic, onion powder, Dijon mustard, smoked paprika, salt, and pepper should all be put into a blender

To make it smooth and creamy, scrape down the sides of the bowl as needed

Put the mixture in a saucepan

Cook over medium heat, stirring all the time, for about 5 to 7 minutes, or until the sauce gets thick

Take it off the heat when it gets thick, and let it cool a bit before serving

It tastes great as a cheese sauce on pasta, vegetables, or as a dip

Have fun!

Rainbow Spring Rolls

These Rainbow Spring Rolls are a healthy and vibrant way to enjoy a variety of fresh vegetables and herbs. They are perfect as a light and refreshing appetizer or a satisfying main dish. The colorful veggies and herbs make them visually appealing, and the peanut dipping sauce adds a burst of flavor.

Ingredients:

• 12 rice paper wrappers
• 1 cup cooked rice vermicelli noodles
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 cup purple cabbage, thinly sliced
• 12 fresh basil leaves
• 12 fresh mint leaves
• 12 fresh cilantro leaves
• 1/2 cup cooked shrimp, peeled and deveined optional
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes optional
• Water for soaking rice paper wrappers

Instructions:

Prepare all your ingredients and set them aside

In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, minced garlic, and red pepper flakes if you like it spicy

This is your dipping sauce

Set it aside

Fill a shallow dish or wide bowl with warm water

Dip one rice paper wrapper into the water for a few seconds until it softens and becomes pliable

Place the wet rice paper wrapper on a clean surface or a damp kitchen towel

Layer a few leaves of basil, mint, and cilantro in the center of the wrapper

Add a small amount of cooked rice vermicelli noodles on top of the herbs

Next, add a few slices of red and yellow bell pepper, julienned cucumber and carrot, and some purple cabbage

You can also add cooked shrimp if desired

Fold the sides of the rice paper wrapper over the filling and then roll it up tightly, similar to rolling a burrito

Repeat the process with the remaining wrappers and filling ingredients

Serve the rainbow spring rolls with the peanut dipping sauce on the side

Enjoy your colorful and delicious Rainbow Spring Rolls!

Middle Eastern Chickpea & Black Bean Salad

Chickpeas, black beans, and fresh vegetables make up this Middle Eastern-style salad. It's tossed in a zesty dressing with hints of cumin and lemon juice. It tastes great, is good for you, and is full of color.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt, to taste
• Black pepper, to taste

Instructions:

Put chickpeas, black beans, cucumber, red bell pepper, red onion, parsley, and mint in a large bowl

To make the dressing, mix the lemon juice, ground cumin, salt, and black pepper in a small bowl with a whisk

Pour the dressing over the salad and gently toss to cover everything

Put it in the fridge for at least 30 minutes before serving so the flavors can mix

Enjoy!

Mocha Frozen Yogurt

Indulge in the rich and creamy goodness of homemade mocha frozen yogurt. This delightful treat combines the flavors of chocolate and coffee for a perfect dessert or snack. It's easy to make and will satisfy your sweet cravings.

Ingredients:

• 2 cups plain yogurt
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons instant coffee powder
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 1/4 cup chopped nuts optional

Instructions:

Put plain yogurt and granulated sugar in a bowl and mix them together using a whisk

To the yogurt mix, add instant coffee powder, unsweetened cocoa powder, and vanilla extract

Mix until it's smooth

If you want, you can add chocolate chips and chopped nuts

Follow the manufacturer's instructions and pour the mixture into an ice cream maker

Churn it until it has the consistency of frozen yogurt, which should take about 20 to 25 minutes

Put the mocha frozen yogurt in a container that won't let air in

Freeze it for two more hours, or until it's firm

Enjoy your mocha frozen yogurt that you made yourself in bowls or cones

Nutty Oatmeal Cranberry Bars

These oatmeal cranberry bars with nuts are chewy, crunchy, and sweet all at the same time. They are full of healthy things like oats, nuts, and dried cranberries and make a great snack or dessert.

Ingredients:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup chopped nuts such as almonds or walnuts
• 1/2 cup dried cranberries
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1/4 cup honey
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

Preheat oven to 350F 175C

In a large bowl, mix together oats, flour, nuts, cranberries, and brown sugar

In a separate bowl, whisk together melted butter, honey, egg, vanilla extract, and salt

Pour wet ingredients into dry ingredients and stir until well combined

Press mixture evenly into a greased 8x8 inch baking pan

Bake in preheated oven for 20-25 minutes, or until edges are golden brown

Allow bars to cool completely before cutting into squares

Low Fat Vegan Nacho Cheese

A delicious and creamy vegan nacho cheese sauce made with wholesome ingredients, perfect for dipping or topping your favorite snacks.

Ingredients:

• 1 cup cooked white potato, peeled
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt to taste

Instructions:

Cooked potato, nutritional yeast, almond milk, lemon juice, tahini, onion powder, garlic powder, and smoked paprika should all be put into a blender

To make it smooth and creamy, scrape down the sides of the bowl as needed

Taste it and add salt if you think it needs it

Move the mixture to a small saucepan

Warm it over low heat while stirring it all the time until it's fully heated through

Warm it up and use it as a dip or to cover nachos

Fudgy Black Bean Brownie Bites

These vegan black bean brownie bites are a healthier alternative to traditional brownies, packed with fiber and protein from the black beans and oats. They're fudgy, chocolatey, and perfectly bite-sized for a guilt-free indulgence.

Ingredients:

• 1 can 15 oz black beans, drained and rinsed
• 3 tablespoons cocoa powder
• 1/2 cup rolled oats
• 1/4 teaspoon salt
• 1/2 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1/2 cup vegan chocolate chips

Instructions:

Warm the oven up to 175F 350C

Use cooking spray or paper liners to grease the mini muffin tin

Add the rolled oats, salt, maple syrup or agave nectar, coconut oil, vanilla extract, and baking powder to a food processor

Blend the ingredients together until they are smooth

Mix until it's smooth

Add vegan chocolate chips and mix well

Fill each mini muffin tin about three quarters of the way to the top with batter

Put it in the oven and bake for 15 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let the brownie bites cool for 10 minutes in the pan before moving them to a wire rack to cool all the way through

Have fun with these tasty, fudgy black bean brownie bites!

Broiled Fontina Toasts with Roasted Garlic and Poached Eggs

This is a rich and delicious recipe for breakfast or brunch that includes broiled fontina cheese toasts with roasted garlic and perfectly poached eggs on top. It's impossible to say no to melted cheese, garlicky mushrooms, and runny egg yolks.

Ingredients:

• 4 slices of bread
• 4 cloves of garlic, roasted
• 2 cups of fontina cheese, grated
• 4 large eggs
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven's broiler on high

Place the slices of bread on a baking sheet and drizzle with olive oil

Place the roasted garlic cloves on the bread slices, spreading them evenly

Sprinkle the grated fontina cheese on top of the garlic and bread slices

Place the baking sheet under the broiler for 3-5 minutes or until the cheese is melted and bubbly, and the edges of the bread are golden brown

While the toasts are broiling, poach the eggs

Bring a pot of water to a gentle simmer and add a splash of vinegar

Carefully crack each egg into a small bowl and gently slide it into the simmering water

Poach for about 3-4 minutes for a runny yolk or longer if you prefer it more cooked

Using a slotted spoon, remove the poached eggs and place them on a plate lined with paper towels to drain excess water

Once the toasts are done, remove them from the broiler

Place a poached egg on top of each cheesy toast

Season with salt and pepper to taste and garnish with fresh parsley

Serve immediately and enjoy!

Vegan St. Louis BBQ Jackfruit Sandwich

The classic St. Louis BBQ sandwich is made vegan by cooking tender jackfruit in tangy BBQ sauce and putting it on whole grain buns with onions and pickles.

Ingredients:

• 2 cans young green jackfruit in water, drained and rinsed
• 1 cup vegan BBQ sauce
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 4 whole grain burger buns
• Sliced pickles and onions for topping

Instructions:

You can use a fork or your hands to shred the jackfruit in a bowl

Put olive oil in a pan and heat it over medium-low heat

Put the shredded jackfruit in the pan and cook for 5 minutes

To the pan, add the smoked paprika, garlic powder, onion powder, salt, and pepper

This is the BBQ sauce

Use a stir to mix

Lower the heat to low, cover, and let it simmer for 15 to 20 minutes, stirring every now and then, until the jackfruit is soft and the flavors are well mixed

Make the burger buns a little toasty

On the bottom half of each bun, put a lot of BBQ jackfruit

Then, put sliced pickles and onions on top of the jackfruit

Put the top half of the bun on top

Enjoy while hot!

Gluten-Free Pumpkin Spice Thai Iced Coffee

Indulge in the rich flavors of pumpkin spice and Thai iced coffee with this gluten-free recipe. Perfect for those looking for a dairy and refined sugar-free treat!

Ingredients:

• 1 cup brewed coffee, cooled
• 1/4 cup pumpkin puree
• 1/4 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup
• 1/2 cup coconut milk
• Ice cubes

Instructions:

Pour brewed coffee that has cooled down into a blender

Add pumpkin puree, pumpkin pie spice, maple syrup, and coconut milk

Mix everything together until it's smooth

Put ice cubes in glasses

Pour the coffee mix that has been blended over the ice

If you want, you can add a sprinkle of extra pumpkin pie spice on top

Serve right away and enjoy!

Mango Curry Hummus Quinoa Bowls with Tangy Carrot Slaw

Spiced hummus, ripe mango, and quinoa that tastes great together, topped with a tangy carrot slaw. These bowls are full of different tastes and textures, making a meal that is both filling and healthy.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 ripe mango, diced
• 1/2 cup hummus
• 2 tablespoons curry powder
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

Mix quinoa and water in a saucepan

Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed

Cooked quinoa, diced mango, hummus, and curry powder should all be mixed together well in a large bowl

Shred the carrots and mix them with apple cider vinegar, salt, and pepper in a different bowl

This will make the tangy carrot slaw

Pour the quinoa mix into bowls

Add the sour carrot slaw on top, and then sprinkle chopped cilantro on top

Serve right away and enjoy the mix of flavors!