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Warm spices make this butternut squash soup creamy, and crunchy toasted nuts and seeds on top give each spoonful a great contrast in textures. This soup is warm and healthy, perfect for cold days.
Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1/4 cup mixed nuts and seeds such as pumpkin seeds, almonds, and pecans, toasted. 2 tablespoons olive oil.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add diced butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and let simmer until squash is tender, about 20-25 minutes. Using an immersion blender or regular blender, puree the soup until smooth. Taste and adjust seasoning if necessary. Serve hot, garnished with toasted nuts and seeds.
Joe Pittman
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The Raw Carrot and Beet Salad with Feta and Mint is a colorful and refreshing salad that is full of healthy foods and tasty flavors. When you mix sweet carrots and earthy beets with creamy feta cheese and fresh mint, you get a great balance of tastes and textures. It's a great side dish or light lunch because of the zesty dressing that ties everything together.
Ingredients: 2 large carrots, peeled and julienned. 2 medium beets, peeled and julienned. 1/2 cup crumbled feta cheese. 1/4 cup fresh mint leaves, chopped. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper, to taste.
Instructions: In a large bowl, combine the julienned carrots and beets. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the carrots and beets and toss to coat. Sprinkle crumbled feta cheese and chopped fresh mint leaves over the top. Serve immediately and enjoy!
Judy
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For a delicious breakfast or brunch, these classic fluffy pancakes are a must. They taste so good and are light and airy.
Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract.
Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. Don't overmix; it's okay if there are lumps. Heat a non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Serve hot with your favorite toppings, like maple syrup, fresh berries, or whipped cream.
Tanya Atkins
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Bulletproof Coffee is a popular keto-friendly beverage that combines coffee, healthy fats, and optional sweeteners to create a creamy, energy-boosting drink. It's known for providing sustained energy and mental clarity, making it a favorite among those following low-carb or ketogenic diets.
Ingredients: 1 cup of freshly brewed coffee. 1-2 tablespoons of grass-fed unsalted butter. 1-2 tablespoons of MCT oil or coconut oil. Optional: Sweetener of your choice e.g., stevia, erythritol. Optional: Flavorings like cinnamon or vanilla extract.
Instructions: Make a cup of your favorite coffee the way you like it. Put the hot coffee into a blender right away. Grass-fed butter that isn't salted should be added to the blender. Put in the blender one to two tablespoons of MCT oil or coconut oil. You can add any flavorings or sweeteners you like, like cinnamon or vanilla extract, if you want to. For about 20 to 30 seconds, blend it all on high until it foams up and is well mixed. Put the Bulletproof Coffee in your favorite mug and enjoy!
Jessica L
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These Gluten-Free Fish Tacos are a great weeknight dinner because they are tasty and easy to make. Gluten-free corn tortillas are used to wrap the crispy fish fillets in a tasty gluten-free cornmeal mixture. With its tangy kick from the dairy-free lime sauce and fresh toppings, these tacos are a great gluten- and dairy-free choice for taco night.
Ingredients: 1 pound white fish fillets such as cod or tilapia. 1 cup gluten-free all-purpose flour. 1 cup gluten-free cornmeal. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup dairy-free milk such as almond or coconut milk. 2 cups shredded cabbage. 1/2 cup dairy-free mayonnaise. 2 tablespoons fresh lime juice. 8 gluten-free corn tortillas. 1 cup diced tomatoes. 1/2 cup chopped fresh cilantro. Lime wedges for garnish.
Instructions: In a shallow bowl, mix together the gluten-free flour, cornmeal, paprika, cayenne pepper, salt, and pepper. Dip each fish fillet into the dairy-free milk, then dredge in the flour mixture, pressing lightly to adhere. Place on a plate. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, add the fish fillets and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels. In a small bowl, whisk together the dairy-free mayonnaise and fresh lime juice to make the sauce. To assemble the tacos, warm the gluten-free corn tortillas in a dry skillet or microwave for about 30 seconds. Spread a spoonful of the dairy-free lime sauce on each tortilla, then top with a piece of crispy fish. Add shredded cabbage, diced tomatoes, and chopped cilantro on top of the fish. Serve the gluten-free fish tacos with lime wedges and additional sauce on the side. Enjoy your crispy and flavorful gluten-free fish tacos!
Tanya Atkins
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Indulge in the delicious combination of crispy bacon, creamy cheese, and savory mushrooms, all served on a bed of tender wilted spinach. This appetizer is perfect for parties or as a flavorful snack.
Ingredients: 6 slices of bacon. 1 cup of fresh spinach leaves. 12 large mushrooms, cleaned and stems removed. 1/4 cup of cream cheese. 1/4 cup of grated Parmesan cheese. 1/4 teaspoon of garlic powder. Salt and pepper to taste.
Instructions: Set the oven temperature to 375F 190C. Cream cheese, Parmesan cheese, garlic powder, salt, and pepper should all be combined in a mixing bowl. Blend until thoroughly blended. Take each mushroom cap and evenly fill it with the cream cheese mixture. Using a toothpick, enclose a slice of bacon around each stuffed mushroom. Transfer them to a parchment paper-lined baking sheet. Bake for 20 to 25 minutes, or until the mushrooms are soft and the bacon is crispy, in a preheated oven. Add the fresh spinach leaves to a pan and wilt them slightly over medium heat while the mushrooms are baking. When the mushrooms wrapped in bacon are done, take them out of the oven and allow them to cool for a short while. Arrange the bacon-wrapped mushrooms over a bed of spinach that has softened. Have fun!
Ian
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These gorgeous marble macarons have a cool pink lemonade filling and an Earl Grey buttercream that perfectly combines flavors. Perfect as a sweet treat any day or for special occasions.
Ingredients: 200g almond flour. 200g powdered sugar. 3 large egg whites. 1/4 tsp cream of tartar. 50g granulated sugar. Black food coloring. Pink food coloring. 1 cup unsalted butter, softened. 2 tsp Earl Grey tea leaves, finely ground. 2 cups powdered sugar. 2-3 tbsp pink lemonade concentrate. 1/2 tsp vanilla extract.
MarthaInstructions: In a food processor, combine almond flour and powdered sugar. Pulse until well combined. Sift the mixture into a large mixing bowl. In a separate bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar and beat until stiff, glossy peaks are achieved. Divide the meringue into two equal parts in separate bowls. For the marble effect, add a few drops of black food coloring to one bowl and pink food coloring to the other. Gently fold in the color until you have a marbled appearance. Be careful not to overmix. Add half of the almond flour mixture to each bowl of meringue. Gently fold until the batter is smooth and forms a ribbon-like consistency. Transfer each colored batter to separate piping bags fitted with round tips. Pipe small rounds onto a baking sheet lined with parchment paper, spacing them about 1 inch apart. Tap the baking sheet on the counter to release air bubbles. Let the macarons sit at room temperature for about 30 minutes, or until a skin forms on the surface. Preheat the oven to 300F 150C. Bake the macarons for 15-18 minutes, or until they easily lift off the parchment paper. While the macarons cool, prepare the buttercream. In a bowl, beat the softened butter until creamy. Add the finely ground Earl Grey tea leaves and powdered sugar. Beat until smooth. Add pink lemonade concentrate and vanilla extract to the buttercream. Adjust the consistency and flavor to your liking. Match up pairs of macaron shells of similar size and shape. Pipe a dollop of Earl Grey buttercream onto one shell and sandwich it with the other. Place the filled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld together. Serve chilled and enjoy your delightful Marble Macarons with Earl Grey Buttercream and Pink Lemonade Filling!
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Indulge in a delicious combination of crispy oven-fried chicken and fluffy red velvet waffles. This savory and sweet dish is perfect for a special brunch or dinner.
Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tablespoon cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 2 large eggs. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 4 boneless, skinless chicken breasts. 1 cup buttermilk. 2 cups breadcrumbs. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Cooking spray.
Instructions: In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, melted butter, vanilla extract, and red food coloring. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it's okay if there are some lumps. Preheat your waffle iron and lightly grease it with cooking spray. Pour the red velvet waffle batter onto the waffle iron and cook according to the manufacturer's instructions until they are crisp and cooked through. Set waffles aside. In a separate bowl, soak chicken breasts in buttermilk for about 30 minutes. In another bowl, mix breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper. Preheat your oven to 425F 220C. Remove chicken breasts from the buttermilk and dredge them in the breadcrumb mixture, ensuring they are well-coated. Place the coated chicken breasts on a baking sheet lined with parchment paper and lightly spray the tops with cooking spray. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and golden brown. Serve the oven-fried chicken with your red velvet waffles, and enjoy!
Toby G
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A tasty and crunchy Keto-friendly take on the traditional cracker toffee that is suitable for anyone on the Paleo diet.
Ingredients: 1 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup erythritol or monk fruit sweetener. 1/2 teaspoon vanilla extract. Pinch of salt. 1/2 cup dark chocolate chips, preferably stevia sweetened. 1/4 cup chopped pecans or almonds.
Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, melted coconut oil, sweetener, vanilla extract, and salt until well combined. Line a baking sheet with parchment paper and spread the mixture evenly over it, pressing down firmly to form a thin layer. Bake for 10-12 minutes or until golden brown. Remove from the oven and let it cool for a few minutes. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spread the melted chocolate over the baked almond mixture. Sprinkle chopped pecans or almonds over the chocolate layer. Place in the refrigerator for about 30 minutes or until the chocolate has hardened. Once set, break the toffee into pieces and serve.
Connor Ritter
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