asamadou

[asamadou]

Enjoy the flavors of the season with this Yummy Harvest Salad. It features a delightful combination of mixed greens, roasted butternut squash, sweet pomegranate seeds, crunchy pecans, and creamy feta cheese, all tossed in a creamy tahini dressing. This salad is a perfect addition to your fall or winter menu.

Ingredients: 2 cups mixed greens. 1 cup arugula. 1 cup spinach. 1/2 cup roasted butternut squash, diced. 1/2 cup pomegranate seeds. 1/4 cup chopped pecans. 1/4 cup crumbled feta cheese. For the Tahini Dressing:. 2 tablespoons tahini. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, arugula, and spinach. Add the roasted butternut squash, pomegranate seeds, chopped pecans, and crumbled feta cheese to the greens. In a separate small bowl, whisk together the tahini, olive oil, lemon juice, minced garlic, salt, and pepper until well combined. Drizzle the tahini dressing over the salad. Toss the salad to evenly coat the ingredients with the dressing. Serve immediately as a delicious and healthy harvest salad.

Prep Time: 15 minutes

Cook Time: 20 minutes

Christine Barr

[asamadou]

A rich, flavorful soup that's ideal for January. On chilly days, the taste of black beans combined with spices will warm you up.

Ingredients: 2 cans black beans, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 jalapeo, seeded and minced. 1 teaspoon cumin. 1 teaspoon chili powder. 4 cups vegetable broth. 1 can diced tomatoes. Salt and pepper to taste. 2 tablespoons olive oil. Cilantro for garnish. Sour cream for serving.

Instructions: Add the onion, garlic, bell pepper, and jalapeo to a large pot and saut in olive oil until softened. Add the chili powder and cumin, and stir for one minute. Add diced tomatoes, black beans, and vegetable broth. Add pepper and salt for seasoning. Simmer over medium heat for 20 to 25 minutes. To get a thicker consistency, blend half of the soup until smooth and then put it back in the pot. Serve hot, with a dollop of sour cream and cilantro as garnish. Savor the fiery black bean soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Bobbi M

[asamadou]

This coconut almond fudge is good for you because it is low in carbs and high in fat. It's a great treat that will satisfy your sweet tooth without making you feel bad.

Ingredients: 1 cup keto sweetened condensed milk. 1 cup unsweetened shredded coconut. 1/2 cup almond flour. 1/4 cup coconut oil. 1 teaspoon vanilla extract. 1/4 teaspoon salt. Optional: 1/4 cup chopped almonds for topping.

Instructions: In a saucepan, combine keto sweetened condensed milk, coconut oil, and salt over low heat. Stir in shredded coconut, almond flour, and vanilla extract until well combined and smooth. Pour the mixture into a parchment-lined baking dish and spread evenly. Sprinkle chopped almonds over the top if desired. Refrigerate for at least 2 hours until firm. Once set, cut into squares and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

Naomi Collier

[asamadou]

Tender and flavorful, these slow cooker barbecued ribs are the perfect hassle-free way to enjoy delicious ribs at home. The slow cooking process allows the ribs to absorb all the smoky goodness of the barbecue sauce and spices, resulting in a mouthwatering dish that will satisfy your BBQ cravings.

Ingredients: 3 lbs baby back ribs. 1 cup barbecue sauce. 1/4 cup brown sugar. 2 tsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Remove the membrane from the back of the ribs and cut into manageable portions. In a bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the spice mixture evenly over the ribs, ensuring they are well coated. Place the ribs in the slow cooker, standing them up against the walls with the meaty side facing outward. Pour barbecue sauce over the ribs, ensuring they are covered evenly. Cover the slow cooker and cook on low for 6-8 hours or until the ribs are tender. Carefully remove the ribs from the slow cooker and place them on a baking sheet lined with foil. Preheat the oven broiler. Brush the ribs with additional barbecue sauce from the slow cooker. Broil the ribs for 5-7 minutes or until the edges are caramelized and slightly crispy. Serve the slow cooker barbecued ribs with your favorite sides and enjoy!

Prep Time: 20 minutes

Cook Time: 360 minutes

Danielle Owen

[asamadou]

Enjoy rich, fudgy brownies that don't need any flour. If you can't eat gluten, or just love really chocolatey treats, these flourless chocolate brownies are perfect for you.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 1/4 cup cocoa powder. 3 large eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans optional.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. To melt the chocolate chips and butter together in a bowl that can go in the microwave, add them one at a time and stir them around every 30 seconds. Add the eggs, vanilla extract, salt, sugar, and mix until everything is well mixed. If you want to, fold in the chopped nuts. Place the batter in the baking pan that has been prepared and spread it out evenly. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Let the brownies cool all the way in the pan before cutting them into pieces and serving them.

Prep Time: 15 minutes

Cook Time: 25 minutes

Vincent G

[asamadou]

Hobakjuk is a traditional Korean dish that is made with sugar, pumpkin, and sweet rice flour. People often eat it as a snack or dessert because it makes them feel good and is good for them.

Ingredients: 1/2 cup sweet rice flour. 1/2 cup water. 2 cups pumpkin, peeled and cubed. 4 cups water. 1/4 cup sugar. 1/4 teaspoon salt. 2 tablespoons pine nuts, toasted optional.

Instructions: In a small bowl, mix sweet rice flour with 1/2 cup of water to form a smooth paste. In a pot, boil 4 cups of water and add pumpkin cubes. Cook until pumpkin is tender. Add the sweet rice flour paste to the pot and stir continuously until the porridge thickens. Add sugar and salt, stir well until dissolved. Serve hot, garnished with toasted pine nuts if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ethan

[asamadou]

These baked chicken drumsticks with a panko crust are tasty and easy to make. They're great for any meal. The crunchy outside makes the juicy chicken drumsticks taste and feel great. Also, this recipe is healthier because it is baked instead of fried. The taste is still great.

Ingredients: 6 chicken drumsticks. 1 cup panko breadcrumbs. 2 tablespoons olive oil. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Panko breadcrumbs, olive oil, paprika, garlic powder, onion powder, salt, and pepper should all be mixed together in a shallow bowl. Cover each chicken drumstick with an even layer of the breadcrumb mixture. Press down gently to make sure it sticks. On a baking sheet with parchment paper on it, put the drumsticks that have been coated. The chicken should be cooked all the way through after 35 to 40 minutes in a hot oven. The crust should also be golden brown and crispy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 40 minutes

Jade B

[asamadou]

This recipe for Crispy Baked Tofu has a flavorful coating and a wonderfully crunchy texture. Ideal as a protein-rich snack on its own or to add to salads and stir-fries.

Ingredients: 1 block extra firm tofu, pressed and drained. 2 tablespoons cornstarch. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon maple syrup. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Cut pressed tofu into bite-sized cubes. In a bowl, whisk together cornstarch, soy sauce, sesame oil, maple syrup, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tofu cubes to the bowl and gently toss to coat evenly. Arrange tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Teagan

[asamadou]

This Paleo-friendly recipe for Roasted Carrots with Thyme is a simple yet incredibly flavorful side dish. The roasting process brings out the natural sweetness of the carrots, while the fresh thyme adds a wonderful herbal aroma. It's the perfect accompaniment to any meal!

Ingredients: 1 pound of carrots, peeled and trimmed. 2 tablespoons of olive oil. 2 teaspoons of fresh thyme leaves. Salt and pepper to taste.

Instructions: Set the oven temperature to 400F 200C. Peel and trim the carrots and toss them in a bowl with olive oil, salt, pepper, and fresh thyme leaves to coat them evenly. Arrange the seasoned carrots on a baking sheet in a single layer. Roast the carrots for 25 to 30 minutes in a preheated oven, stirring them halfway through, or until they are soft and beginning to caramelize. Take out of the oven and serve warm. Savor your mouthwatering Roasted Carrots with Thyme recipe!

Prep Time: 10 minutes

Cook Time: 25 minutes

Davis Sharp