littlegreenballoon

[littlegreenballoon]

A refreshing twist on the classic gin and tonic, infused with the crisp flavor of cucumber.

Ingredients: 2 oz gin. 4 slices cucumber. 3/4 oz fresh lime juice. 4 oz tonic water. Cucumber slices, for garnish.

Instructions: Muddle cucumber slices in a shaker. Add gin and lime juice to the shaker. Shake well with ice. Strain into a glass filled with ice. Top with tonic water and stir gently. Garnish with cucumber slices.

Maya Wardle

[littlegreenballoon]

The ideal ratio of sugar and cinnamon makes these baked donuts a delightful treat. They're a healthier substitute for classic fried doughnuts and are quite simple to make.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp ground cinnamon. 1/4 tsp salt. 1/2 cup buttermilk. 1 egg. 1/2 tsp vanilla extract. 2 tbsp unsalted butter, melted.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt. In another bowl, whisk together the buttermilk, egg, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter into a greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes or until the donuts are lightly golden and spring back when touched. While the donuts are baking, prepare the cinnamon sugar coating by mixing 1/2 cup granulated sugar and 1 tsp ground cinnamon in a shallow dish. As soon as the donuts are done, remove them from the oven and let them cool for a few minutes. Dip each donut into the cinnamon sugar mixture, coating it evenly. Enjoy your homemade cinnamon sugar baked donuts!

Kaleb S

[littlegreenballoon]

Try this tasty gluten-free version of the classic buffalo cauliflower dip. Serve it with thinly sliced fresh carrots for a tasty snack or starter.

Ingredients: 1 head cauliflower, chopped into florets. 1 cup gluten-free breadcrumbs. 1 cup buffalo sauce. 1/4 cup dairy-free yogurt. 1/4 cup dairy-free milk. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon smoked paprika. Salt and pepper to taste. Sliced carrots, for serving.

Instructions: Preheat the oven to 425F 220C. In a large bowl, mix cauliflower florets with buffalo sauce until evenly coated. In another bowl, combine gluten-free breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper. Dip each buffalo-coated cauliflower floret into the breadcrumb mixture, ensuring an even coating, and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until cauliflower is crispy and golden brown. While the cauliflower is baking, prepare the dip. In a small bowl, mix dairy-free yogurt, dairy-free milk, and additional buffalo sauce until well combined. Once the cauliflower is done, remove from the oven and serve hot with sliced carrots and the prepared buffalo dip.

Tara Eaton

[littlegreenballoon]

Krokante Kokos Toast is a tasty and crunchy coconut toast that is great for breakfast or as a snack. With the air fryer, it gets crispy without having to fry it in oil.

Ingredients: 4 slices of bread. 1/2 cup shredded coconut. 2 tablespoons melted butter. 2 tablespoons honey. 1/2 teaspoon cinnamon. Pinch of salt.

Instructions: Preheat your Air Fryer to 350F 175C. In a bowl, mix the shredded coconut, melted butter, honey, cinnamon, and a pinch of salt. Spread the coconut mixture evenly over one side of each bread slice. Place the bread slices with the coconut mixture facing up in the Air Fryer basket. Cook in the Air Fryer for 3-4 minutes until the coconut topping is golden brown and toasted. Serve your Krokante Kokos Toast warm with your favorite toppings or enjoy it as is!

Henry

[littlegreenballoon]

This recipe for creamy and flavorful slow cooker chicken, bacon, and penne pasta is enhanced with the deep flavor of ranch dressing.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices of bacon, cooked and crumbled. 1 cup ranch dressing. 1 cup chicken broth. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried parsley. 1/2 teaspoon dried dill weed. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 8 oz penne pasta, cooked and drained. Fresh parsley for garnish.

Instructions: Put the chicken breasts in the slow cooker's bottom. Combine the ranch dressing, chicken broth, Parmesan cheese, cheddar cheese, onion powder, dried dill weed, dried parsley, black pepper, and salt in a bowl. Cover the chicken in the slow cooker with the ranch mixture. Cook the chicken on low for four to six hours, or until it is tender and cooked through. Use two forks to shred the cooked chicken and transfer it back to the slow cooker about half an hour before serving. Add the cooked penne pasta and the bacon, crumbled. Cook on low for a further half hour to ensure everything is thoroughly heated. Before serving, garnish with fresh parsley. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 4-6 hours

Stella Oliver

[littlegreenballoon]

A zesty and tasty BBQ chicken recipe with a marinade made of garlic and lime that will give your summer grilling a great kick. You can make this dish quickly and easily, and it will be a hit at any barbecue.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 4 cloves garlic, minced. Juice of 2 limes. 1 teaspoon dried oregano. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and black pepper to taste. Fresh cilantro for garnish.

Instructions: Use a whisk to mix olive oil, lime juice, oregano, paprika, cayenne pepper, salt, and black pepper in a bowl. Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes, or overnight for better taste. Get the grill ready by setting it to medium-high heat. Take the chicken out of the marinade and throw away the marinade. Grill the chicken for six to eight minutes on each side, or until the temperature inside the chicken reaches 165F 74C and it is fully cooked. For extra flavor, baste the chicken with the rest of the marinade in the last few minutes of cooking. Take it off the grill and let it rest for a few minutes before cutting it. Add fresh cilantro on top and serve hot. Enjoy your tasty Garlic Lime Chicken right off the grill!

Lindsey

[littlegreenballoon]

Delicious vegan pumpkin waffles that are perfect for a cozy breakfast or brunch. These waffles are flavored with warm spices and pumpkin puree, making them a delightful autumn treat.

Ingredients: 1 1/2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground nutmeg. 1/8 tsp ground cloves. 1 cup unsweetened almond milk. 1/2 cup pumpkin puree. 1/4 cup maple syrup. 2 tbsp melted coconut oil. 1 tsp vanilla extract.

Instructions: Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl with a whisk. Put pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in a different bowl. Mix them together. Mix the dry and wet ingredients together until they are just barely mixed. Be careful not to mix too much. Follow the manufacturer's instructions to heat up your waffle iron and lightly grease it. Put the right amount of batter on the waffle iron and cook it until it's golden brown and crispy. You can top it with maple syrup, fresh fruit, or vegan whipped cream while it's still warm.

Ralph

[littlegreenballoon]

To make this Peanut Butter Smoothie, you just need to mix creamy peanut butter, ripe banana, and Greek yogurt. It tastes great and is full of protein. This smoothie recipe is quick and easy, and it's great for breakfast or as a snack after a workout.

Ingredients: 1 ripe banana. 2 tablespoons peanut butter. 1 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. 1/2 cup Greek yogurt. 1/2 cup ice cubes.

Instructions: Cut the ripe banana into slices. Nut butter, honey, vanilla extract, Greek yogurt, ice cubes, and sliced banana should all be put into a food processor or Vitamix. Set the blender to high speed and blend until all the ingredients are well mixed and the smoothie is smooth. If you want to change how sweet it is, you can add more honey. Place the Peanut Butter Smoothie in a glass and serve right away. Enjoy your tasty and healthy peanut butter smoothie!

Vanessa Newton