allyouneedischristmas

[allyouneedischristmas]

There are lots of Mediterranean flavors in these roasted Greek chicken drumsticks. They are a tasty and easy keto-friendly meal. When you mix garlic, lemon, and herbs together, you get a tasty dish that's great for any event.

Ingredients: 8 chicken drumsticks. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a bowl, mix olive oil, minced garlic, lemon juice, dried oregano, dried thyme, dried rosemary, salt, and pepper. Coat the chicken drumsticks with the marinade mixture. Place the drumsticks on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and golden brown, flipping halfway through cooking.

Prep Time: 10 minutes

Cook Time: 35 minutes

Rebecca Gellars

[allyouneedischristmas]

The Vegan Tahini Ranch in these Buffalo Cauliflower Quinoa Bowls makes for a hearty and tasty vegan meal. Along with fluffy quinoa, creamy avocado, fresh greens, and a tangy tahini ranch dressing, roasted cauliflower tossed in spicy buffalo sauce tastes great. This dish is filling and healthy, and it's great for lunch or dinner.

Ingredients: 1 head cauliflower, chopped into florets. 1 cup quinoa, rinsed. 2 cups vegetable broth. 1/2 cup hot sauce. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper, to taste. 1/2 cup tahini. 1/4 cup water. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1 teaspoon dried dill. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 4 cups mixed greens. 1 avocado, sliced. 2 green onions, chopped. 2 tablespoons chopped fresh parsley. 1 tablespoon sesame seeds.

Instructions: Set the oven to 425F 220C and heat it up. Mix the cauliflower florets with salt, pepper, garlic powder, and onion powder in a bowl. Place cauliflower in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until soft and golden brown. Bring the vegetable broth to a boil in a saucepan. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, until the quinoa is cooked and the liquid is absorbed. Mix hot sauce and olive oil in a small bowl with a whisk. When the cauliflower is done roasting, put it in a large bowl and mix it with the hot sauce mixture so that it is evenly covered. Tahini, water, lemon juice, apple cider vinegar, dill, garlic powder, onion powder, salt, and black pepper should all be mixed together in a different bowl. This will make the vegan tahini ranch dressing. To put the bowls together, add cooked quinoa to each serving bowl. Grilled buffalo cauliflower, mixed greens, avocado slices, green onions, and chopped parsley should be put on top. Add sesame seeds to the bowls and vegan tahini ranch dressing on top of it. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Jenna Stuart

[allyouneedischristmas]

Spice up your cookie game with these delicious and slightly spicy hot pepper butter cookies. The combination of buttery goodness and a hint of heat will leave your taste buds craving for more.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon hot pepper flakes. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. To the butter and sugar mix, add the flour, salt, hot pepper flakes, paprika, and garlic powder. Mix the dough until it comes together and all the ingredients are well mixed in. Make little balls out of the dough and put them on the baking sheet that has been prepared. Make each ball a little flatter with the back of a fork. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. The cookies are ready to be eaten once they are completely cool.

Prep Time: 15 minutes

Cook Time: 15 minutes

Elli

[allyouneedischristmas]

These popsicles made with watercolor are a fun and cool treat for hot summer days. They are healthy and taste great because they are made with coconut water and fresh berries.

Ingredients: 2 cups coconut water. 1/2 cup blueberries. 1/2 cup raspberries. 1/2 cup chopped strawberries. 1 tablespoon honey optional.

Instructions: Blend blueberries with 1/2 cup coconut water until smooth. Repeat with raspberries and chopped strawberries, each with 1/2 cup coconut water. Layer the different colored mixtures into popsicle molds, alternating colors as desired. Insert popsicle sticks and freeze for at least 4 hours or until solid. If desired, drizzle each layer with honey before freezing for added sweetness.

Prep Time: 15 minutes

Cook Time: 0 minutes

Jada

[allyouneedischristmas]

This creamy and flavorful soup is a perfect comfort food for a chilly day. The combination of cauliflower, coconut milk, and spices creates a satisfying dish that's both healthy and delicious.

Ingredients: 1 medium head cauliflower, chopped. 1 onion, chopped. 2 cloves garlic, minced. 1 can 14 oz coconut milk. 3 cups vegetable broth. 2 tablespoons curry powder. 1 teaspoon turmeric. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Place chopped cauliflower, onion, and garlic in a slow cooker. Add coconut milk, vegetable broth, curry powder, turmeric, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until cauliflower is tender. Use an immersion blender to blend the soup until smooth. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

Valerie

[allyouneedischristmas]

A wholesome and flavorful power bowl packed with protein-rich chickpeas, nutrient-dense kale, hearty quinoa, and a variety of colorful vegetables. This vegan and gluten-free dish is not only delicious but also a powerhouse of essential nutrients.

Ingredients: 1 cup quinoa, rinsed. 2 cups kale, chopped. 1 can 15 oz chickpeas, drained and rinsed. 1 cup mushrooms, sliced. 1 bell pepper, diced. 1 zucchini, sliced. 1 carrot, julienned. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon cumin powder. 1 teaspoon paprika. 1/2 teaspoon turmeric powder. Juice of 1 lemon. 1/4 cup chopped fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the quinoa. Set olive oil on medium heat in a large pan. Add the minced garlic and cook until it smells good. When you add the mushrooms, cook them until they turn golden brown. Put in the carrot, bell pepper, and zucchini. Stir-fry the vegetables until they are soft but still crisp. Add salt, pepper, cumin powder, paprika powder, and turmeric powder. Stir to mix. For an extra 5 minutes, cook. You can cook the chopped kale until it wilts. Put the cooked quinoa and the vegetable-chickpea mixture in a large bowl and mix them together. Combine well. Squeeze lemon juice into the bowl and mix everything together. Add chopped fresh parsley on top of the power bowls before serving. Have fun with your healthy Chickpeas Kale Quinoa Vegetable Mushroom Power Bowls!

Prep Time: 15 minutes

Cook Time: 20 minutes

Winnie R

[allyouneedischristmas]

Indulge in the velvety richness of this Heavenly Chocolate Mousse Parfait. Layers of decadent chocolate mousse and fluffy whipped cream create a delightful treat for chocolate lovers.

Ingredients: 2 cups heavy cream. 1 cup semisweet chocolate chips. 1/2 cup sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup whipped cream. 1/2 cup chocolate shavings. Fresh berries for garnish.

Instructions: Warm up 1 cup of heavy cream in a saucepan until it just starts to boil. Take it off the heat and add the chocolate chips. Mix until it's smooth. Mix the egg yolks, sugar, vanilla extract, and salt in a different bowl using a whisk. Slowly add the chocolate mixture to the egg mixture while whisking all the time. Bring the mix back to the saucepan. Stir the mixture all the time over medium-low heat until it gets thick. Leave it alone until it's cool enough to touch. Whip the last cup of heavy cream in a different bowl until stiff peaks form. Add the whipped cream to the chocolate mixture slowly. Spread the mousse out in serving glasses and add layers of whipped cream in between. Put it in the fridge for at least two hours. Serve with chocolate shavings and fresh berries on top. Have fun!

Prep Time: 30 minutes

Cook Time: 10 minutes

Ella Becker

[allyouneedischristmas]

Indulge in the rich flavors of chocolate and almonds with this decadent tart. Perfect for satisfying your sweet cravings.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated sugar. 1/2 cup unsalted butter, chilled and diced. 1/4 cup cold water. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/2 cup sliced almonds, toasted.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together flour, cocoa powder, and sugar. Add diced butter and pulse until mixture resembles coarse crumbs. Add cold water and pulse until dough comes together. Press dough into a 9-inch tart pan, making sure it's evenly distributed along the bottom and up the sides. Prick the bottom with a fork. Bake the crust for 15-20 minutes, or until set. Remove from oven and let cool completely. In a small saucepan, heat heavy cream until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy. Pour chocolate ganache into the cooled tart crust. Spread evenly. Sprinkle toasted almonds over the ganache layer. Refrigerate tart for at least 1 hour before serving. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes

Ryan

[allyouneedischristmas]

This grilled corn on the cob topped with flavorful kale pesto is a delightful vegan side dish, perfect for summer gatherings and barbecues. The sweetness of the corn pairs wonderfully with the earthy, garlicky pesto, creating a dish that's bursting with fresh flavors and vibrant colors.

Ingredients: 4 ears of corn, husked. 1 bunch kale, stems removed and leaves torn. 1/4 cup raw walnuts. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup extra virgin olive oil. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Add salt and pepper to the corn after brushing it with olive oil. Corn should be grilled for 10 to 12 minutes, turning it over every so often, until it is lightly charred and soft. Boil some water in a pot and add the kale. Blanch it for one to two minutes while the corn is cooking. Run cold water over the drain and rinse. Blanch the kale and put it in a food processor with the walnuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth. If you need to, add more olive oil to get the consistency you want. It's time to take the corn off the grill. Spread a lot of kale pesto over each ear of corn. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Macie D

[allyouneedischristmas]

Indulge in these gluten-free brownies topped with juicy pomegranate arils for a delightful and colorful treat. These brownies are rich, chocolatey, and perfect for those with gluten sensitivities.

Ingredients: 1 cup almond flour. 1/2 cup cocoa powder. 1/2 cup gluten-free chocolate chips. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 2 large eggs. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup fresh pomegranate arils.

Instructions: Preheat your oven to 350F 175C and line an 8x8-inch 20x20 cm baking pan with parchment paper. In a mixing bowl, combine almond flour, cocoa powder, chocolate chips, melted coconut oil, honey or maple syrup, eggs, vanilla extract, baking soda, and salt. Mix until well combined. Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs avoid overbaking. Remove the brownies from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once the brownies have cooled, sprinkle the fresh pomegranate arils evenly over the top. Slice into squares and enjoy your gluten-free pomegranate-topped brownies!

Prep Time: 15 minutes

Cook Time: 25 minutes

Blaine