charlottetrounce

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These keto chocolate truffles with only three ingredients are the perfect treat that won't make you feel bad. If you want chocolate but don't want the carbs or sugar, these are the perfect treat. Plus they're really simple to make!

Ingredients: 1 cup unsweetened cocoa powder. 1/2 cup coconut oil. 3-4 tablespoons powdered erythritol or stevia adjust to taste.

Instructions: Heat the coconut oil in a bowl that can go in the microwave until it melts. Along with the sweetener, mix the cocoa powder until it is smooth and well mixed. If you think it needs more sweetness, taste it and add more sweetener if necessary. Put the mixture in the fridge for 30 minutes to make it firm. Take small amounts of the mixture once it's firm and roll them into balls. If you want to add more flavor, you can roll the truffles in unsweetened cocoa powder or shredded coconut. Put the truffles in the fridge until they are firm and ready to serve.

Jacob C

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Indulge in these delightful vegan eclairs inspired by the beauty of cherry blossoms. With a light pastry filled with whipped coconut cream and a luscious cherry filling, they're a perfect treat for any occasion.

Ingredients: 1 cup almond milk. 1/2 cup vegan butter. 1 cup all-purpose flour. 1/4 cup cornstarch. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/4 tsp salt. 1 cup canned coconut cream, chilled. 1/4 cup powdered sugar. 1 cup fresh cherries, pitted and halved. 1/4 cup cherry jam. 1/4 cup water. 1 tbsp cornstarch dissolved in 2 tbsp water. Powdered sugar, for dusting.

Instructions: Preheat oven to 400F 200C and line a baking sheet with parchment paper. In a saucepan, heat almond milk, vegan butter, maple syrup, vanilla extract, and salt over medium heat until butter is melted and mixture is simmering. Remove from heat and quickly stir in flour and cornstarch until a dough forms. Transfer dough to a piping bag fitted with a large round tip. Pipe dough onto prepared baking sheet into 4-inch long strips, leaving space between each. Bake for 25-30 minutes or until golden brown and puffed. Remove from oven and let cool completely. While the eclairs are cooling, prepare the cherry filling. In a small saucepan, combine cherry jam, water, and cornstarch mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool slightly. In a mixing bowl, whip chilled coconut cream and powdered sugar until stiff peaks form. Slice cooled eclairs horizontally and fill with whipped coconut cream and a spoonful of cherry filling. Top each eclair with halved cherries and dust with powdered sugar. Serve immediately and enjoy!

Bobby M

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For these Grilled Drunken Shrimp and Scallop Skewers, seafood is marinated in tequila and lime juice, which gives them a fresh taste. Great for your next barbecue outside!

Ingredients: 1 pound large shrimp, peeled and deveined. 1 pound scallops. 1/4 cup tequila. 1/4 cup lime juice. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: In a bowl, combine the tequila, lime juice, minced garlic, olive oil, cumin, paprika, chili powder, salt, and pepper to create the marinade. Thread the shrimp and scallops onto the soaked wooden skewers, alternating between them. Place the skewers in a shallow dish and pour the marinade over them. Make sure the seafood is well-coated. Cover and refrigerate for at least 30 minutes, allowing them to marinate. Preheat your grill to medium-high heat. Remove the skewers from the marinade and grill them for about 2-3 minutes per side or until the shrimp turn pink and the scallops are opaque and slightly browned. While grilling, brush the skewers with the remaining marinade to enhance the flavor. Once done, remove the skewers from the grill and serve hot. Enjoy your delicious Grilled Drunken Shrimp and Scallop Skewers!

Prep Time: 45 minutes

Cook Time: 6-8

Ethan Romero

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This refreshing spaghetti squash salad combines the sweetness of apples with the nuttiness of toasted pecans, all tossed in a tangy maple-Dijon dressing. It's a perfect side dish or light meal for any occasion, packed with flavor and nutrients.

Ingredients: 1 medium spaghetti squash. 2 medium apples, diced. 1/2 cup pecans, toasted and chopped. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Lay the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Put the squash in the oven for 30 to 40 minutes, or until it's soft and a fork can easily go through it. Take the squash out of the oven and let it cool down a bit. Scrape the squash's flesh into a large bowl with a fork, making strands of it. Put the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Dice the apples and toast the pecans, then add them to the bowl with the spaghetti squash. Add the dressing to the salad and gently toss to mix. Add fresh parsley as a garnish if you like. Serve right away or put in the fridge until you're ready to serve.

Erinn

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Enjoy the deliciousness of Pork Pot Stickers that you made yourself. There is a tasty pork mixture inside these tasty dumplings, and they come with a salty dipping sauce.

Ingredients: 1 lb ground pork. 2 cups napa cabbage, finely chopped. 3 green onions, finely chopped. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1/4 cup soy sauce. 1 tablespoon sesame oil. 1 teaspoon sugar. 1 package round dumpling wrappers. Water for sealing wrappers. 2 tablespoons vegetable oil for cooking. Dipping sauce soy sauce, rice vinegar, and chili flakes.

Instructions: Put napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and sugar in a large bowl. Mix the ground pork with these ingredients. Combine well. In the middle of a dumpling wrapper, put a small amount of the pork recipe. Wet the edge with water and fold it over to make the shape of a half-moon. Press down hard to seal the edges. Do this again and again until all of the wrappers are full. Put the vegetable oil in a big skillet and heat it over medium-high heat. Make sure the pot stickers are not touching each other as you put them in the pan in a single layer. If you want the bottoms to be golden brown, cook them. Cover the pan with water and steam the pot stickers until the filling is done and the wrappers are see-through. Mix soy sauce, rice vinegar, and chili flakes together and use it to dip the pot stickers in while they are still hot. Enjoy these tasty and easy-to-make pork pot stickers that you made yourself!

Eugene

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These air fryer veggie chips are a guilt-free alternative to store-bought potato chips. Enjoy the crispy goodness of sweet potatoes and zucchinis.

Ingredients: 2 large sweet potatoes, thinly sliced. 2 zucchinis, thinly sliced. 1 tbsp olive oil. 1 tsp salt. 1/2 tsp paprika. 1/2 tsp garlic powder.

Instructions: Preheat the air fryer to 375F 190C. In a bowl, toss sweet potatoes and zucchinis with olive oil, salt, paprika, and garlic powder until coated. Place the coated veggies in the air fryer basket in a single layer. Cook for 10-12 minutes, shaking the basket halfway through, until the chips are crisp and golden brown. Serve as a healthy snack or side dish.

Holly

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This hearty beef stew is a perfect comfort food for cold days. Slow-cooked to perfection, it's loaded with tender beef, flavorful vegetables, and a rich broth.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups beef broth. 1 cup red wine optional. 1 can 14.5 oz diced tomatoes. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons all-purpose flour. 2 tablespoons olive oil.

Instructions: In a bowl, toss beef cubes with flour, salt, and pepper until evenly coated. Heat olive oil in a skillet over medium-high heat. Brown beef cubes on all sides, then transfer to the slow cooker. Add carrots, potatoes, onion, and garlic to the slow cooker. Pour in beef broth, red wine if using, diced tomatoes, tomato paste, thyme, and rosemary. Stir to combine. Cover and cook on low for 8 hours or high for 4 hours, or until beef is tender and vegetables are cooked through. Adjust seasoning with salt and pepper if needed before serving.

Belinda Cruz

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These Hot and Spicy Thai Fish Cake Kabobs are a delicious twist on traditional Thai fish cakes. They are simple to make but packed full of flavor, with a perfect balance of heat from the chilies and the fragrant aroma of herbs and spices. Great for a quick and tasty barbecue dish!

Ingredients: 400g white fish fillets, deboned and diced. 2-3 red chilies, finely chopped adjust to taste. 2 cloves garlic, minced. 2 shallots, finely chopped. 1 lemongrass stalk, white part only, finely chopped. 1 thumb-sized piece of galangal or ginger, grated. 1/4 cup fresh coriander leaves, chopped. 1/4 cup fresh basil leaves, chopped. 1 egg. 1 tablespoon fish sauce. 1 tablespoon red curry paste. 1 teaspoon sugar. Bamboo skewers, soaked in water for 30 minutes.

Instructions: White fish fillets, red chilies, minced garlic, chopped shallots, lemongrass, galangal or ginger, fresh coriander leaves, and fresh basil leaves should all be put into a food processor. Pulse until the paste is well mixed. Put the egg, fish sauce, red curry paste, and sugar in a bowl. Then add the paste. Make sure that everything is well mixed. Warm up your grill or barbecue over medium-high heat. Put the wet bamboo skewers on a baking sheet and thread the fish cake mixture onto them. This will make kabobs. Grill the fish cake kabobs for three to four minutes on each side, or until they are done all the way through and have a nice char. Thai fish cake kabobs are hot and spicy. You can dip them in your favorite sauce or squeeze some lime juice on top. Enjoy these easy kabobs that taste great!

Sonia H

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Indulge in the joy of the shopping festival with this festive delight ice cream packed with assorted nuts, dried fruits, chocolate chips, caramel swirls, and colorful sprinkles. It's a delightful treat that captures the spirit of celebration!

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 1 teaspoon vanilla extract. 1 cup assorted chopped nuts and dried fruits such as almonds, pistachios, walnuts, cherries, and raisins. 1/2 cup chocolate chips. 1/4 cup caramel sauce. 1/4 cup sprinkles.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the sweetened condensed milk and vanilla extract and mix them in well. Add the different nuts, dried fruits, and chocolate chips slowly while stirring. Put the caramel sauce in and slowly stir it into the other ingredients. Smooth the top of the mixture with a spatula after putting it in a loaf pan or another container that can go in the freezer. Fill the top with different colored sprinkles. Cover the bowl with plastic wrap and freeze until firm, at least 6 hours or overnight. Put scoops of the holiday ice cream in bowls or cones and enjoy!

Markus Forbes

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This vegan Peanut Butter Maca Granola is a tasty and healthy snack or breakfast choice. It has a satisfying crunch and a hint of peanut butter sweetness. It is full of healthy things like oats, peanuts, and maca powder.

Ingredients: 2 cups rolled oats. 1/2 cup peanuts. 1/4 cup maple syrup. 1/4 cup peanut butter. 2 tablespoons coconut oil. 1 tablespoon maca powder. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Turn on the oven and heat it up to 325F 160C. Put rolled oats and peanuts in a large bowl and mix them together. Add the peanut butter, coconut oil, maca powder, vanilla extract, and salt to a small saucepan. Heat the mixture over low heat until it is well mixed. Pour the wet mixture over the peanuts and oats, and stir them around so that they are all covered. Place the mix on a baking sheet that has parchment paper on it. To get golden brown and crispy, bake for 20 to 25 minutes and stir every five minutes. Let the granola cool all the way down before putting it in a container that won't let air in.

Davis

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These Stir-Fried Chicken Lettuce Cups are a delightful blend of savory chicken and crunchy vegetables, all wrapped in fresh lettuce leaves. Perfect for a light and healthy meal!

Ingredients: 1 lb chicken breast, diced. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1 tbsp hoisin sauce. 1 tsp sesame oil. 2 cloves garlic, minced. 1 tsp ginger, minced. 1/2 cup water chestnuts, diced. 1/2 cup mushrooms, diced. 1/4 cup green onions, chopped. 1 head lettuce, leaves separated.

Instructions: Put soy sauce, oyster sauce, hoisin sauce, and sesame oil in a bowl and mix them together. On medium heat, add the oil to a pan. Then, add the garlic and ginger. Saut for one minute. Put in the chicken dices and cook until they turn brown. Add the mushrooms, green onions, and water chestnuts, and stir them in. Cook for two more minutes. Add the sauce mix to the chicken and vegetables, mix it well, and cook for two to three minutes, until everything is hot. Put the stir-fried chicken in lettuce cups to serve. If you want, you can add more green onions as a garnish.

Julie

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Lucy, let's go. Spring Vegetable Ribbon Salad with Orange Vinaigrette is a light and colorful salad that tastes great with fresh spring vegetables and a tangy orange vinaigrette. It goes well with spring meals or can be eaten on its own as a light, healthy meal.

Ingredients: 2 large carrots, peeled. 2 medium zucchini. 1 cup sugar snap peas, trimmed. 1 cup asparagus spears, trimmed. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup fresh basil leaves. 1/4 cup fresh mint leaves. 1/4 cup toasted almond slices.

Instructions: Use a vegetable peeler to create ribbon-like strips of carrots and zucchini. Blanch the sugar snap peas and asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop the cooking. Drain and set aside. In a large bowl, combine the carrot and zucchini ribbons, blanched sugar snap peas, asparagus, cherry tomatoes, red onion, fresh basil, and fresh mint. In a separate small bowl, whisk together the ingredients for the Orange Vinaigrette. Drizzle the Orange Vinaigrette over the salad and toss gently to combine. Sprinkle toasted almond slices on top of the salad. Serve immediately as a refreshing spring salad.

Bite Sized Bree

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These smoky BBQ chicken wings are a perfect blend of sweet and savory with a hint of heat. Marinated to perfection and grilled for a smoky flavor, they make a great appetizer or party dish.

Ingredients: 2 lbs chicken wings. 1/4 cup soy sauce. 1/4 cup honey. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp smoked paprika. 1 tsp onion powder. 1/2 tsp black pepper. 1/2 tsp cayenne pepper. Salt to taste. Chopped fresh cilantro for garnish.

Instructions: In a bowl, mix soy sauce, honey, olive oil, minced garlic, smoked paprika, onion powder, black pepper, cayenne pepper, and salt to create the marinade. Place chicken wings in a large ziplock bag and pour the marinade over them. Seal the bag, ensuring wings are well coated. Marinate in the refrigerator for at least 2 hours or overnight for best results. Preheat the grill to medium-high heat. Remove wings from the marinade and let excess drip off. Grill the wings for about 20-25 minutes, turning occasionally, until they are cooked through and have a nice char. Transfer the grilled wings to a serving platter, garnish with chopped cilantro, and serve hot.

Gianna Taylor

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Ribs of pork that are tender and full of flavor, cooked slowly in a sour BBQ sauce until the meat falls off the bone.

Ingredients: 3 lbs pork ribs. 1 cup BBQ sauce. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/2 teaspoon salt.

Instructions: Add apple cider vinegar, smoked paprika, garlic powder, salt, black pepper, and brown sugar to a small bowl. Mix them together. To fit the ribs in the slow cooker, cut them up into smaller pieces. Put the ribs in the slow cooker and pour the BBQ sauce mixture over them. Make sure to cover all of them evenly. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, or until the ribs are soft and fully cooked. The ribs should be put on a baking sheet lined with aluminum foil after they are done cooking in the slow cooker. Use more BBQ sauce from the slow cooker to brush on the ribs. For 510 minutes, until they are caramelized and the edges are just a little crispy, broil the ribs in the oven. Enjoy while hot!

Brent O

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This tasty and nutritious low-carb shrimp ramen stir-fry is also free of gluten and suitable for keto diets. It's loaded with flavorful noodles, crunchy veggies, and tender shrimp that have all been perfectly stir-fried. For those watching their carb intake, this dish is satisfying with its zesty sauce and hint of spice.

Ingredients: 8 oz of Shirataki noodles. 1 lb of shrimp, peeled and deveined. 2 cups of broccoli florets. 1 red bell pepper, thinly sliced. 1/2 cup of sliced mushrooms. 2 cloves of garlic, minced. 1 tablespoon of olive oil. 2 tablespoons of low-sodium soy sauce. 1 tablespoon of sesame oil. 1 teaspoon of ginger paste. 1/2 teaspoon of red pepper flakes adjust to taste. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: As directed on the package, prepare the Shirataki noodles and set them aside. Heat the olive oil in a big skillet or wok over medium-high heat. Add the ginger paste and minced garlic, and saut for 30 seconds or so, or until fragrant. Cook the shrimp in the skillet for two to three minutes on each side, or until they turn pink. Take out and reserve the shrimp. Add the mushrooms, broccoli florets, and sliced bell pepper to the same skillet. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Put the cooked shrimp back in the skillet along with the veggies. Stir in the red pepper flakes, sesame oil, soy sauce, and cooked Shirataki noodles. Stir-fry everything for a further two to three minutes, making sure it's well combined. Add salt and pepper to taste and season the stir-fry. Split the Shrimp Ramen Stir with Low Carbs. Serve hot, garnish with fresh cilantro, and fry between serving plates. Savor your gluten-free and keto stir-fry!

Eddie Madden

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These red velvet brownies with white chocolate icing are a fun take on regular brownies and are perfect for Christmas. They are a great holiday treat because they are deep red and taste like rich white chocolate.

Ingredients: 1 box red velvet cake mix. 1/2 cup vegetable oil. 2 large eggs. 1/4 cup milk. 1 cup white chocolate chips. 1/2 cup unsalted butter. 2 cups powdered sugar. 1 tsp vanilla extract. 1-2 tbsp milk as needed for icing consistency.

Instructions: Preheat the oven to 350F 175C. Grease a 9x13-inch baking pan. In a large mixing bowl, combine red velvet cake mix, vegetable oil, eggs, and milk. Mix until well combined. Fold in 1/2 cup of white chocolate chips into the batter. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While the brownies are baking, prepare the white chocolate icing: In a microwave-safe bowl, melt the butter and remaining white chocolate chips in 30-second intervals, stirring between each interval until smooth. Once melted and smooth, stir in powdered sugar and vanilla extract until well combined. Gradually add milk, 1 tablespoon at a time, until the icing reaches your desired consistency thicker for spreading or thinner for drizzling. Once the brownies are done baking, let them cool completely in the pan on a wire rack. Once cooled, spread the white chocolate icing evenly over the top of the brownies. Cut into squares and serve. Enjoy!

Bobbi

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Savor the ultimate fudge browniesrich, chocolatey, and unbelievably tasty. These brownies are the ideal way to sate your desire for chocolate.

Ingredients: 1 cup unsalted butter. 2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a 9x13 inch baking pan. In a microwave-safe bowl, melt the butter in 30-second intervals until fully melted. Stir in the sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool in the pan on a wire rack. Once cooled, cut into squares and enjoy!

Mel Rivera