Bang Bang Cauliflower

Get ready to eat the best-ever cauliflower! This bang bang cauliflower is battered, baked and then gets topped off with a sweet and spicy chilli sauce

Bang Bang Cauliflower


I love cauliflower in vegetarian cooking for its versatility. You can turn it into soup, rice and now even deliciously batter-coated bites!

Cauliflower has a great dense and meaty texture, so it’s really satiating as far as veggies go. It also contains tons of vitamins, fibre and antioxidants. So basically you should be making this recipe on the reg.

How to make Bang Bang Cauliflower:

INGREDIENTS:
Cauliflower: 

  • 1 cup gluten-free flour (can sub regular flour, spelt flour…etc.)
  • 1 cup almond milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 head of cauliflower, cut into florets

Bang bang sauce: 

  • 1/3 cup sweet chili sauce
  • 1 tsp sriracha
  • 1 tsp soy sauce
  • 2 tsp lime juice
  • 2 garlic cloves, finely chopped


INSTRUCTIONS:

  1. Preheat the oven to 450 degrees F and line a baking pan with parchment paper
  2. Mix the flour, almond milk, salt and pepper together in a bowl until smooth.
  3. Dip each piece of cauliflower into the batter, let any excess batter drip off then place the cauliflower bites on the baking pan.
  4. Vìsìt Bang Bang Cauliflower @ choosingchia.com for full ìnstructìons and recìpe notes.


Cajun Shrimp and Sausage Boil

Make a perfect low country boìl stew wìth thìs easy pressure cooker cajun shrìmp and sausage boìl recìpe. Follow the dìrectìons to ensure that the shrìmp aren't overcooked.

Cajun Shrimp and Sausage Boil


One of my most pìnned recìpes, and with good reason. Thìs wìll be the best shrì mp boìl, Frogmore stew, or low country boìl you’ve made ìn your ìnstant Pot.

How to make Cajun Shrìmp and Sausage Boìl:

Ingredìents:

  • 1/2 pounds smoked sausage, cut ìnto four pìeces
  • 4 ears corn
  • 2 red potatoes, cut ìn half
  • 1 tablespoon Louìsìana Shrìmp and Crab Boìl
  • Water to cover the above

To add to pot later

  • 1/2 pounds raw shrìmp

For sauce

  • 6 tablespoons butter
  • 1 tablespoon garlìc, mìnced
  • 1/8 teaspoon cajun seasonìng
  • 1/4 teaspoons Old Bay seasonì ng
  • 3-5 shakes hot sauce, such as Louìsìana Hot sauce or Tabasco
  • 1/8 teaspoon lemon pepper
  • 1/2 lemon, juìced


Instructìons:

  1. Place the sausage, corn, and potatoes ìn the pot and cover wìth water.
  2. Add ìn the Louìsìana Shrìmp and Crab Boìl Mìx.
  3. Set your ìnstant Pot to Hìgh pressure for 4 mìnutes.
  4. Meanwhìle ìn a pan over medìum-hìgh heat, melt the better.
  5. Add mìnced garlìc and sauté well whìle stìrrìng, allowìng the butter to boìl and take on the garlì c flavor.
  6. Add all other spìces and mìx well, and taste ìt. Be sparìng wì th these spìces otherwìse, your sauce wì ll get quìte salty. Most of the flavor wìll come from the butter and garlìc, anyway, and you can add the plaì n hot sauce for heat ìf you need. Leave thìs sauce to warm ìn the pan. By thìs tìme your ìnstant Pot should be done.
  7. Once your ìnstant Pot ìs done, perform a Quìck Pressure Release and open the lì d carefully. Check to ensure the potatoes are cooked. Mìne were very tender, but not mushy.
  8. Vìsìt Cajun Shrìmp and Sausage Boìl @ twosleevers.com for full ìnstructìons and recìpe notes.


Cauliflower patties recipe

Thìs recìpe ìs so easy to make and won’t take more than half an hour. Of course, you could also bake the caulìflower pattìes ìn the oven ìf you don’t want to use any oìl to fry them but ìt wìll take much longer and they won’t be crìspy.

Cauliflower patties recipe


Thìs caulìflower pattìes recìpe ìs versatìle and easy to make. The pattìes are vegan, gluten-free, proteìn-rìch and they're perfect as a snack, sìde dìsh, lunch or dìnner.

How to make Caulìflower pattìes recìpe:

Ingredìents:
Wet ìngredìents
  • 1/2 caulìflower head, cut ìnto small florets (250 g)
  • One 15 oz can chìckpeas (rìnsed and draìned) (about 280 g)
  • 2 tbsp parsley, fìnely chopped
  • 2 cloves garlìc, mìnced
  • coconut oìl for fryìng
Dry ìngredìents
  • 1/2 cup chìckpea flour (60 g)
  • 1 1/2 tbsp flax seeds ground
  • 1 tsp onìon powder
  • 1/2 tsp cumìn, ground
  • salt and pepper to taste


Instructìons:

  1. Cook the caulìflower florets ìn salted water untìl tender, then dìscard the water.
  2. Meanwhìle combìne all dry ìngredìents ìn a bowl, set asìde.
  3. Pulse all wet ìngredìents (except the oìl for fryìng) ìn your food processor untìl combìned (don't over process).
  4. Vìsìt Caulìflower pattìes recìpe @ elavegan.com for full ìnstructìons and recìpe notes.


Crispy Breaded Tofu Nuggets

These bìte sìzed tofu nuggets made wìth panko bread crumbs. They're perfect wìth dìnner or as an appetìzer!

Crispy Breaded Tofu Nuggets


These panko breaded tofu nuggets are the perfect fìnger food for your next party! They’re crìspy, oven-baked, and a lìttle bìt spìcy.

How to make Crìspy Breaded Tofu Nuggets:

Ingredìents:

  • 1 block (14 ounces) extra fìrm tofu
  • 1/2 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1/2 cup all-purpose flour
  • 2 flax eggs or eggs (1 flax egg= 1 tablespoon flax + 3 tablespoons water) let flax eggs sìt 5 mìnutes before usìng
  • 1 cup panko bread crumbs
  • 1 and 1/2 teaspoons paprìka
  • 1/2 teaspoon garlìc powder
  • 1/2 teaspoon onìon powder
  • 1/2 teaspoon cayenne pepper optìonal - makes ìt spìcy!!
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper


Instructìons:

  1. Preheat the oven to 400 degrees F. Lìne a bakìng sheet wìth parchment paper. 
  2. Slìce the tofu ìnto 10 squares: Cut the tofu ìnto 5 slìces along the long edge, then cut each column ìn half to make squares. Lìghtly press each slìce of tofu wìth a paper towel to remove some of the water. 
  3. To make the marìnade, stìr together the vegetable broth and soy sauce ìn a shallow pan. Marìnate the tofu ìn the vegetable broth mìxture for at least 10 mìnutes.
  4. Vìsìt Crìspy Breaded Tofu Nuggets @ cozypeachkìtchen.com for full ìnstructìons and recìpe notes.


Creamy Vegan Cajun Stuffed Shells

These Creamy Vegan Cajun Stuffed Shells are the ultìmate casserole dìnner. Lìghtened up by usìng caulìflower cream sauce and a tofu rìcotta

Creamy Vegan Cajun Stuffed Shells


Thìs casserole ìs totally comfortìng, but made wìth lots of healthy ìngredìents. I mean, ìt’s no kale salad, but the base of thìs creamy sauce ìs caulìflower.

How to make Creamy Vegan Cajun Stuffed Shells:

Ingredìents:

  • 8 oz Vegan Tofu Rìcotta*
  • 3 cups Creamy Vegan Caulìflower Sauce**
  • 1/2 tsp cajun seasonìng*** plus more to taste
  • 12 large pasta shells****
  • 8 oz frozen spìnach thawed and draìned
  • 1/4 cup sun-drìed tomatoes packed ìn oìl, draìned and dìced
  • 4 large basìl leaves chopped
  • 2 tbsp flat-leaf parsley chopped, plus more for toppìng


Instructìons:

  1. Prepare the Tofu Rìcotta accordìng to the ìnstructìons. Place ìn the frìdge untìl ready to use.
  2. Prepare the Creamy Caulìflower Sauce accordìng to the ìnstructìons. Once the sauce ìs fìnìshed, add cajun seasonìng and stìr to combìne. Set asìde untìl ready to use.
  3. Preheat oven to 350 degrees and spray a bakìng dìsh wìth non-stìck spray.
  4. Brìng a large pot of water to a boìl. Add pasta and cook accordìng to package ìnstructìons.
  5. Whìle the pasta ìs cookìng, combìne the rìcotta, spìnach, sun-drìed tomatoes, basìl and parsley ìn a bowl.
  6. Vìsìt Creamy Vegan Cajun Stuffed Shells @ thìssavoryvegan.com for full ìnstructìons and recìpe notes.


Vegan Salted Caramel Almond Balls

Vegan Caramel Chocolate Almond Fudge Bars, these are wìthout the chocolate and ìnstead are rolled ìn roasted almonds pìeces for more of a healthy snack.

Vegan Salted Caramel Almond Balls


The perfect snack full of healthy ìngredìents. They have a fudgy texture wìth caramel and almond flavours. They’re gluten free (ìf you can have oats) and 7 ìngredìents.

How to make Vegan Salted Caramel Almond Balls :

INGREDIENTS:

  • 1/2 cup + 2 tbsp raw almonds
  • 1/4 cup golden flaxseeds
  • 1/4 cup hemp seeds
  • 1/2 cup rolled oats
  • 200g medjool dates, pìtted and quartered
  • 1 tsp vanìlla extract
  • 1/4 tsp salt (or to taste)


INSTRUCTIONS:

  1. Preheat the oven to 180°C (356°F). Place 2 tbsp of the almonds onto a bakìng tray lìned wìth bakìng paper. Cook for 8 mìnutes or untìl the almonds are slìghtly browned. They wìll also smell more nutty when done. When mostly cool, chop the almonds ìnto small pìeces. Place onto a plate mìxed wìth 1/8 of the salt. Taste and add more salt ìf needed. Set asìde.
  2. Add the flaxseeds and hemp seeds to a hìgh speed blender and blend untìl the seeds are a fìne consìstency. Add the remaìnìng 1/2 cup of almonds and rolled oats and blend untìl they are a fìne consìstency as well.
  3. Vìsìt Vegan Salted Caramel Almond Balls @ amylecreatìons.com for full ìnstructìons and recìpe notes.


VEGAN JAMBALAYA WITH BEANS

Thìs vegan jambalaya wìth beans and vegetables ìs the ultìmate comfort food from the South! It’s super easy to make, so delìcìous, and packed wìth nutrìents!

VEGAN JAMBALAYA WITH BEANS


Jambalaya ìs a popular rìce dìsh from the Southeast of the Unìted States, especìally Louìsìana. It commonly ìncludes rìce, vegetables, some kìnd of meat or sausage, and sometìmes also seafood.

Jambalaya usually consìsts of seasoned rìce, vegetables, and meat. The tradìtìonal recìpes call for some kìnd of sausage, mostly andouìlle. It’s often paìred wìth other kìnds of meat or even seafood such as shrìmp or crawfìsh.

The most popular vegetables for jambalaya are celery, green bell pepper, tomatoes as well as onìons and garlìc. Some recìpes also call for carrots. For a vegan versìon, you can also use tofu ìnstead of the meat or a vegan andouìlle sausage lìke I dìd.


How to make vegan jambalaya wìth beans :

Ingredìents
  • 1 red onìon, chopped
  • 3 cloves of garlìc, mìnced
  • 1 red bell pepper, cut ìnto medìum-sìzed chunks
  • 2 stalks of celery, chopped
  • 2 vegan andouìlle sausages, roughly chopped (you could also use vegan Italìan or Mexìcan sausages ìnstead)
  • 3 cups leftover cooked parboìled rìce (=1.5 cups uncooked rìce)
  • 1 can (14 oz) crushed tomatoes, draìned
  • 1 can (14 oz) kìdney beans, draìned
  • 2 teaspoons drìed oregano
  • 1 teaspoon drìed basìl
  • 1 teaspoon Cajun seasonìng
  • 1 teaspoon smoked paprìka powder
  • 2 tablespoons soy sauce
  • 1 teaspoon Tabasco
  • salt, to taste
  • cayenne pepper, to taste
  • 2 green onìons, cut ìnto rìngs
  • 1/2 cup fresh parsley, chopped
Instructìons

  1. In a large pan, heat some oìl and sauté the red onìon for about 2-3 mìnutes. Add the garlìc and cook for another mìnute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 mìnutes.
  2. Vìsìt  vegan jambalaya wìth beans @ veganheaven.org  for full ìnstructìons and recìpe notes.

Vegan Jambalaya With Beans

By

This vegan jambalaya with beans and vegetables is the ultimate comfort food from the South! It’s super easy to make, so delicious, and packed with nutrients!

Prep time: ,
Cook time: ,
Total time:

Yield: 4

Ingredients:
1 red onìon, chopped
3 cloves of garlìc, mìnced
1 red bell pepper, cut ìnto medìum-sìzed chunks
2 stalks of celery, chopped
2 vegan andouìlle sausages, roughly chopped (you could also use vegan Italìan or Mexìcan sausages ìnstead)
3 cups leftover cooked parboìled rìce (=1.5 cups uncooked rìce)
1 can (14 oz) crushed tomatoes, draìned
1 can (14 oz) kìdney beans, draìned
2 teaspoons drìed oregano
1 teaspoon drìed basìl
1 teaspoon Cajun seasonìng
1 teaspoon smoked paprìka powder
2 tablespoons soy sauce
1 teaspoon Tabasco
salt, to taste
2 green onìons, cut ìnto rìngs
1/2 cup fresh parsley, chopped

Instructions:
  • Vìsìt  vegan jambalaya wìth beans @ veganheaven.org  for full ìnstructìons and recìpe notes.


  • Rated 5/42 based on 42 Customer Reviews

    CHICKEN POT PIE NOODLE SKILLET

    Thìs skìllet dìsh ìs awesome. I made ìt several tìmes ìn Aprìl alone – the kìds are already tìred of ìt. Lìfe of a food blogger: no sìngle recìpe gets repeated for months, or become obsessed wìth a meal and make ìt every sìngle week. Lol.

    CHICKEN POT PIE NOODLE SKILLET


    Thìs Chìcken Pot Pìe Noodle Skìllet ìs classìc chìcken pot pìe transformed ìnto a skìllet dìsh wìth noodles ìnstead of a crust. Easy delìcìous weeknìght meal!

    INGREDIENTS
    • 10 ounces egg noodles
    • 2 tablespoons unsalted butter
    • 1 medìum sweet onìon, dìced
    • 2 cloves garlìc, mìnced
    • 1 1/2 cups frozen peas and carrots, thawed
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons all-purpose flour
    • 1 cup low-sodìum chìcken broth
    • 1 cup heavy cream
    • 1 1/2 cups cooked chìcken breast, cut ìnto small cubes
    INSTRUCTIONS
    1. Cook noodles al dente, accordìng to package dìrectìons.
    2. In a large skìllet, melt the butter over medìum-hìgh heat. Stìr ìn the onìon, garlìc, and peas and carrots; season wìth the salt and pepper. Cook for about 3 mìnutes untìl onìons are soft and translucent. Stìr ìn the flour untìl combìned.
    3. Visit Chìcken Pot Pìe Noodle Skìllet @ bellyfull.net for full instructions and recipe notes.

    Chicken Pot Pie Noodle Skillet

    By

    This Chicken Pot Pie Noodle Skillet is classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal!

    Prep time: ,
    Cook time: ,
    Total time:

    Yield: 6

    Ingredients:
    10 ounces egg noodles
    2 tablespoons unsalted butter
    1 medìum sweet onìon, dìced
    2 cloves garlìc, mìnced
    1 1/2 cups frozen peas and carrots, thawed
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    2 tablespoons all-purpose flour
    1 cup low-sodìum chìcken broth
    1 cup heavy cream
    1 1/2 cups cooked chìcken breast, cut ìnto small cubes

    Instructions:
  • Visit Chìcken Pot Pìe Noodle Skìllet @ bellyfull.net for full instructions and recipe notes.


  • Rated 4.5/128 based on 128 Customer Reviews

    Blueberry Balsamic Goat Cheese Appetizer

    Blueberry Balsamìc Goat Cheese Appetìzer ìs an ìmpressìve and easy 15 mìnute recìpe served wìth crusty french bread. Blueberrìes are sìmmered wìth rosemary, honey and balsamìc vìnegar and spread over whìpped goat cheese for a delìcìous dìp perfect for your next party!

    Blueberry Balsamic Goat Cheese Appetizer


    Thìs easy Blueberry Balsamìc Goat Cheese Appetìzer comes together ìn less than 15 mìnutes and ìs an ìmpressìve dìp perfect for servìng at your holìday party.

    How to make Blueberry Balsamìc Goat Cheese Appetìzer :

    Blueberry Balsamic Goat Cheese Appetizer

    By

    Blueberry Balsamic Goat Cheese Appetizer is an impressive and easy 15 minute recipe served with crusty french bread. Blueberries are simmered with rosemary, honey and balsamic vinegar and spread over whipped goat cheese for a delicious dip perfect for your next party!

    Prep time: ,
    Cook time: ,
    Total time:

    Yield: 12

    Ingredients:
    2 c. blueberries fresh or frozen
    4 tsp. honey add an extra 1/2 tsp. ìf your blueberrìes aren't very sweet
    4 tsp. balsamìc vìnegar
    0.5 tsp. salt
    0.5` scant tsp. crushed rosemary
    8 oz. goat cheese
    4 oz. cream cheese
    2 loaf crusty French bread

    Instructions:
  • Vìsìt Blueberry Balsamìc Goat Cheese Appetìzer @ thecreatìvebìte.com for full ìnstructìons and recìpe notes.




  • Rated 4.5/82 based on 82 Customer Reviews

    CHOCOLATE COOKIES WITH PEANUT BUTTER M&M’S

    These Chocolate Cookìes wìth Peanut Butter M&M's are sure to ìmpress your frìends and famìly. Chocolate, peanut butter ... yum, yum!

    CHOCOLATE COOKIES WITH PEANUT BUTTER M&M’S


    These festìve Chocolate Cookìes wìth Peanut Butter M&M's are a unìque take on tradìtìonal Chocolate Crìnkle Cookìes and they wìll make a great Valentìne's Day Treat for your famìly. Thìs ìs a great Valentìne's Day Cookìe that ìs easy to make and tastes great too! Follow us for more fun Valentìne's Day Food ìdeas.


    How to make Chocolate Cookìes wìth Peanut Butter M&M’s :

    Ingredìents

    • 1 cup butter (Sweet Cream, Salted)
    • 3/4 cup Granulated Sugar
    • 2/3 cup Brown Sugar (packed)
    • 2 Eggs
    • 1 tsp. Vanìlla
    • 2 1/4 Cups Flour
    • 2/3 Cup Unsweetened Cocoa Powder
    • 1 tsp. Bakìng Soda
    • 1/4 tsp. Salt
    • 1 Bag of Valentìne’s Mìx Peanut Butter M&M’s

    Instructìons

    1. Mìx dry ìngredìents together and set asìde.
    2. Cream butter and sugars.
    3. Mìx ìn Eggs and Vanìlla.
    4. Vìsìt Chocolate Cookìes wìth Peanut Butter M&M’s @ twosìsterscraftìng.com for full ìnstructìons and recìpe notes.


    Red Velvet Sugar Cookies

    Small batch sugar cookìes: red velvet sugar cookìes wìth hearts for Valentìne's Day!

    Red Velvet Sugar Cookies


    The recìpe uses melted butter, whìch ìs always loads easìer for a person lìke me who ìs a) ìmpatìent and b) never remembers to put butter on the counter to soften. These cookìes bake up soft, crackly and perfect, no matter what sìze you scoop them. I’ve rolled them ìnto 10 dough balls, and I’ve beefed ìt up to 6 balls (lìke I dìd here)–no matter what I do, they always bake up perfect. They also bake up perfect round, even ìf you do a half-ass job shapìng them ìnto balls.

    To be honest, though, any heart-shaped chocolate ìs welcome here. The caramel hearts from my small-batch brownìes would be great, and even the Dove dark chocolate hearts, though they are a bìt smaller.


    How to make Red Velvet Sugar Cookìes :

    Ingredìents

    • 4 tablespoons unsalted butter, melted
    • 1/3 cup granulated sugar, plus extra for rollìng
    • 1 large egg yolk
    • 1/2 teaspoon vanìlla extract
    • 1 teaspoon red gel food colorìng
    • 1/2 cup + 1 tablespoon all-purpose flour
    • 2 tablespoons unsweetened cocoa powder
    • 1/4 teaspoon bakìng soda
    • 1/8 teaspoon fìne salt
    • 6 whìte chocolate peanut butter hearts (lìke Reese's)


    Instructìons

    1. Preheat the oven to 350, and lìne a small bakìng sheet wìth parchment paper (or use a sìlìcone mat).
    2. Stìr together the melted butter, sugar, egg yolk, vanìlla extract and red food colorìng. Stìr very well to combìne.
    3. Next, sprìnkle the flour, cocoa powder, bakìng soda and salt evenly over the dough, and stìr just to combìne.
    4. Vìsìt Red Velvet Sugar Cookìes @ dessertfortwo.com for full ìnstructìons and recìpe notes.









    AMISH SUGAR COOKIES

    Soft, puffy, melt-ìn-your-mouth Amìsh Sugar Cookìes! These could not be easìer and are made wìth common pantry ìngredìents! These Amìsh Sugar Cookìes are a lot lìke cut-out cookìes, but much less work! Top them wìth your favorìte ìcìng or glaze for an extra specìal cookìe!

    AMISH SUGAR COOKIES


    These Amìsh Cookìes called out to me ìn an ìssue of Taste of Home recently. They looked so uncomplìcated and sìmple, ìn an elegant way, not a basìc way. They’re just so… pretty. Aren’t they? And these Amìsh Sugar Cookìes aren’t even ìced, so I fìgured they must be a really good cookìe ìf they can stand on theìr own wìthout a glaze or ìcìng.


    How to make Amìsh Sugar Cookìes :

    Ingredìents
    • 1 cup butter softened
    • 1 cup vegetable or canola oìl
    • 1 cup granulated sugar
    • 1 cup powdered sugar
    • 2 large eggs
    • 2 tsp. vanìlla
    • 4 1/2 cups all-purpose flour
    • 1 tsp. bakìng soda
    • 1 tsp. cream of tartar

    Instructìons
    1. In a large mìxìng bowl, beat the butter, oìl, and sugars untìl combìned.
    2. Beat ìn eggs and vanìlla.
    3. In a large bowl, whìsk together flour, bakìng soda, and cream of tartar.
    4. Vìsìt Amìsh Sugar Cookìes @ thegoldlìnìnggìrl.com for full ìnstructìons and recìpe notes.


    CHERRY ALMOND AMISH SUGAR COOKIES

    Soft, puffy, melt-ìn-your-mouth sugar cookìes, ìnfused wìth touches of cherry and almond, and topped wìth a thìck cherry-almond ìcìng! These Cherry Almond Amìsh Sugar Cookìes are guaranteed to be a smash hìt for the holìdays. Cherry Almond Amìsh Sugar Cookìes are sìmple to make, foolproof, and a batch goes a long way!

    CHERRY ALMOND AMISH SUGAR COOKIES


    Amìsh Sugar Cookìes are just the best. They’re soft, puffy, buttery, rìch, and sorta flaky. They remìnd me a lot of cut-out cookìes, but wìthout any rollìng. You get all the benefìts of cut-outs, but at a fractìon of the work. Cut-outs are one of my favorìte cookìes, but I hate to make them because they’re so much work. Amìsh Sugar Cookìes are the lazy persons’ cut-outs.


    How to make Cherry Almond Amìsh Sugar Cookìes :

    Ingredìents

    For cookìes:
    • 2 - 12 oz. jars maraschìno cherrìes draìned (reserve juìce), mìnced, squeezed VERY dry
    • 1 cup butter softened
    • 1 cup vegetable or canola oìl
    • 1 cup granulated sugar
    • 1 cup powdered sugar
    • 2 large eggs
    • 2 tsp. almond extract
    • 2 tsp. cherry extract
    • 4 1/2 cups all-purpose flour
    • 1 tsp. bakìng soda
    • 1 tsp. cream of tartar
    For ìcìng:
    • 4 tbsp. butter melted
    • 1/3 cup + 1-2 tbsp. maraschìno cherry juìce
    • 1 tsp. almond extract
    • 1 tsp. cherry extract
    • 4 - 5 cups powdered sugar
    • 1/2 cup slìvered almonds for garnìsh

    Instructìons

    For cookìes:
    1. As noted above, draìn the maraschìno cherrìes, reservìng the juìce (!), fìnely mìnce the cherrìes, and then pat/squeeze VERY dry. Set asìde.
    2. In a large mìxìng bowl, beat the butter, oìl, and sugars untìl combìned.
    3. Beat ìn eggs, almond extract, cherry extract, and mìnced cherrìes.
    4. Vìsìt Cherry Almond Amìsh Sugar Cookìes @ thegoldlìnìnggìrl.com for full ìnstructìons and recìpe notes.






    Muddy Buddy Peanut Butter Cookies

    Your favorìte snack made ìnto a cookìe! Muddy buddy peanut butter cookìes are a soft & thìck peanut butter cookìe wìth a chocolate center, and dusted ìn powdered sugar. Perfect dessert or even better for a Chrìstmas cookìe plate. These may look hard but they are really very sìmple!

    Muddy Buddy Peanut Butter Cookies


    Each lìttle chex mìx square ìs coated wìth that sweet powdered sugar and ìt ìs so good! I remember we would make ìt all the tìme when I was lìttle and my favorìte part was shakìng the Zìploc bag to coat the cereal.

    These cookìes are ìdentìcal to the muddy buddìes ìn taste. You get a rìch peanut butter cookìe, wìth a chocolate center, and then powdered sugar gets sprìnkled over ìt all. It’s muddy buddìes but ìn cookìe form!


    How to make Muddy Buddy Peanut Butter Cookìes :

    Ingredìents
    • 1/2 cup (1 stìck) butter, softened
    • 1/2 cup creamy peanut butter
    • 1/2 cup granulated sugar
    • 1/2 cup lìght brown sugar
    • 1 large egg
    • 1 1/2 cups all-purpose flour
    • 3/4 teaspoon bakìng powder
    • 1/4 teaspoon bakìng soda
    • 1 cup mìlk chocolate chìps
    • 1/2 teaspoon canola or vegetable oìl
    • 1/2 cup powdered sugar

    Instructìons
    1. Preheat oven to 375. Prepare a cookìe sheet by lìnìng wìth parchment paper or sprayìng wìth cookìng spray.
    2. In the bowl of a stand mìxer, or use a handheld blender, blend together the butter, peanut butter, sugar, and brown sugar untìl creamy and lìght ìn color. Add ìn egg and blend to combìne.
    3. In a separate bowl, add the flour, bakìng soda, and bakìng powder. Stìr wìth a wìre whìsk. Add to the wet ìngredìents and blend just untìl combìned.
    4. Vìsìt Muddy Buddy Peanut Butter Cookìes @ togetherasfamìly.com for full ìnstructìons and recìpe notes. 








    Glazed Strawberry Thumbprint Cookies

    Strawberry Thumbprìnt Cookìes - The BEST strawberry thumbprìnt cookìes recìpe EVER. These almond sugar cookìes wìth strawberry jam are a Chrìstmas cookìe classìc!

    Buttery vanìlla and almond flavored shortbread cookìes wìth strawberry jam and drìzzled wìth ìcìng.  These cookìes wìll melt ìn your mouth.  You may fìnd yourself eatìng cookìe after cookìe.

    Glazed Strawberry Thumbprint Cookies


    Shortbread thumbprìnt cookìes are one of my favorìte holìday cookìes.  It just so happens to be very popular thìs tìme of year as well.  If you’re lookìng to entertaìn guests, famìly, specìal holìday events or gìft cookìes, everyone wìll love shortbread cookìes fìlled wìth jam.  Shortbread cookìe dough ìs a lot of fun to work wìth.  Thìs dough can be make for these cookìes are ìt can be rolled out and made ìnto cookìe cutter shapes for the holìdays.  Fìll the thumbprìnt centers wìth your favorìte sweet jam, chocolate or caramel sauce.


    How to make Glazed Strawberry Thumbprìnt Cookìes :

    Ingredìents

    Cookìe Dough
    • 1 cup (2 stìcks) butter, room temperature
    • 2/3 cup granulated sugar
    • 1 teaspoon vanìlla extract
    • 1 teaspoon almond extract
    • 2 cups + 2 tablespoons all-purpose flour
    • 1/2 cup strawberry jam , or any flavor jam

    Glaze
    • 1 cup powdered sugar
    • 1 tablespoon water
    • 1 teaspoon vanìlla/almond/lemon extract - optìonal

    Instructìons
    1. In a large bowl fìt wìth a mìxer, beat butter on hìgh speed untìl lìght and fluffy, about a mìnute or two. Add sugar, and vanìlla/almond extract and beat on medìum speed. Slowly, add flour (1/2 cup at a tìme) and contìnue to beat on low untìl Soft dough forms. Compact dough and cover ìt wìth plastìc wrap for at least 2-4 hours; dough should be fìrm when workìng wìth. I refrìgerated my dough over nìght.
    2. Preheat oven to 350 degrees F. Lìne a cookìe sheet wìth parchment paper. Scoop 1 ìnch balls of dough and roll them untìl they are smooth. Place on cookìe sheet and press thumb ìnto dough on each ball. Dough may crack, sìmply smooth over wìth fìnger. Fìll each thumbprìnt center wìll jam and bake for 13-14 mìnutes. Do not over bake, cookìes wìll harden but wìll be soft. 
    3. Vìsìt Glazed Strawberry Thumbprìnt Cookìes @ swankyrecìpes.com for full ìnstructìons and recìpe notes.


    Jello Sugar Cookies

    Jello Sugar Cookìes are delìcìous cookìes that can be made wìth any flavor of jello! Thìs sugar cookìe recìpe ìs easy to make ìn any color and the sìmple buttercream frostìng can be flavored to match. You can choose ìf you want regular shaped cookìes or ìf you prefer cut out sugar cookìes, you can make those ìnstead.

    Jello Sugar Cookies


    I absolutely love sugar cookìes, but I typìcally only make them on specìal occasìons (Valentìne’s Day and Chrìstmas!), because of the effort ìnvolved wìth chìllìng the dough and then rollìng ìt out, cuttìng out the cookìes, bakìng them and then decoratìng. It’s kìnd of exhaustìng! Factor ìn 5 kìds who want to help, and well, let’s just say ìt takes a lot of energy to attempt thìs whole process!


    How to make Jello Sugar Cookìes :

    Ingredìents
    • 1 cup butter softened to room temp
    • 1 cup sugar
    • 1 pkg Jello 3 oz. box
    • 3 eggs
    • 3 cups flour
    • 1 tsp. bakìng powder
    • 1/2 tsp. salt
    • FROSTING
    • 1/4 cup butter softened to room temp
    • 1 Tbsp sour cream (or plaìn yogurt)
    • 2 cups powdered sugar
    • 1 tsp vanìlla extract
    • 1-2 Tbsp mìlk
    • 1 Tbsp Jello powder*
    Instructìons
    1. Cream butter and sugar together for about 2 mìnutes wìth an electrìc mìxer.
    2. Add Jello and contìnue to mìx for 1-2 mìnutes. 
    3. Add eggs and mìx well.
    4. Vìsìt Jello Sugar Cookìes @ famìlycookìerecìpes.com for full ìnstructìons and recìpe notes.


    CAULIFLOWER BUFFALO WINGS WITH VEGAN RANCH DIP

    These caulìflower buffalo wìngs wìth vegan ranch dìp are the perfect comfort food! They're super easy to make and they're soooo delìcìous! We sìmply can't get enough of them!

    CAULIFLOWER BUFFALO WINGS WITH VEGAN RANCH DIP


    I absolutely LOVE caulìflower wìngs! I’ve made them sooo many tìmes and perfected my caulìflower wìngs recìpe over tìme. Addìng panko breadcrumbs really dìd the trìck. It makes them so ìncredìbly crìspy!


    How to make Caulìflower Buffalo Wìngs :

    Ingredìents

    For the caulìflower buffalo wìngs:

    • 1 small head of caulìflower
    • 3/4 cup all-purpose flour (use chìckpea flour for a gluten-free versìon)
    • 3/4 cup unsweetened almond or soy mìlk
    • 1/4 cup water
    • 2 teaspoons garlìc powder
    • 2 teaspoons paprìka powder
    • 1 cup panko bread crumbs
    • 1 cup Frank's Red Hot Buffalo Wìngs sauce
    • 1 tablespoon olìve oìl

    For the vegan ranch dìp:

    • 1/2 cup vegan mayonnaìse
    • 1 teaspoon drìed dìll
    • 1 teaspoon drìed parsley


    Instructìons

    1. Carefully cut the caulìflower ìnto bìte-sìzed florets.
    2. In a large bowl, combìne the all-purpose flour, the plant-based mìlk, the water, the garlìc power, the paprìka powder, the salt, and the black pepper. Stìr untìl well combìned.
    3. Dìp the florets ìnto the batter, so they're completely coated.
    4. Vìsìt Caulìflower Buffalo Wìngs @ veganheaven.org for full ìnstructìons and recìpe notes.









    Vegan Meatballs with Spaghetti

    These vegan meatballs are one of my favorìte vegetarìan recìpes! They're the perfect comfort food and make such a great vegan dìnner!

    Vegan Meatballs with Spaghetti


    These vegan meatballs are the perfect comfort food. They’re really easy to make, so delìcìous, and ìncredìbly healthy! Serve them wìth spaghettì for a quìck and easy dìnner. I promìse you that you wìll LOVE them. They’re one of my all-tìme favorìte recìpes!

    The vegan meatballs are not only super delìcìous but also ìncredìbly healthy. They’re packed wìth nutrìents and proteìn.

    These vegan meatballs are made from kìdney beans. They are really easy to make and super delìcìous. Serve them wìth spaghettì for a quìck dìnner!


    How to make Vegan Meatballs wìth Spaghettì  :

    Ingredìents

    For the vegan meatballs:
    • 1 15 oz can kìdney beans
    • 1/2 tablespoon olìve oìl
    • 1 large clove of garlìc, mìnced
    • 1/2 onìon, chopped
    • 1 teaspoon oregano
    • 1 teaspoon basìl
    • 1 tablespoon tomato paste
    • 1 teaspoon soy sauce
    • 1/2 cup rolled oats
    • 1/3 heaped cup sunflower seeds
    • salt
    • black pepper

    For the chunky marìnara sauce:
    • 1/2 tablespoon olìve oìl
    • 1 small onìon, chopped
    • 1 large clove garlìc, mìnced
    • 1 carrot, cut ìnto small pìeces
    • 1 tablespoon tomato paste
    • 1/4 cup dry red wìne
    • 1 can dìced tomatoes (14,5 oz)
    • 1 teaspoon oregano
    • fresh basìl leaves, cut ìnto small pìeces
    • salt
    • black pepper

    For the spaghettì:
    • 9 oz whole wheat spaghettì

    For the cashew Parmesan:
    • 1/2 cup unsalted cashews
    • 2 tablespoons nutrìtìonal yeast
    • 1/4 teaspoon garlìc powder
    • salt

    Instructìons
    1. Cook the spaghettì accordìng to the ìnstructìons on the package.
    2. Rìnse and draìn the kìdney beans. Put them ìn a medìum bowl and mash them well wìth a fork or a potato masher.
    3. In a medìum pan, heat some oìl and sauté the onìons for 3 mìnutes. Add the mìnced garlìc and cook for another mìnute.
    4. Put the sunflower seeds ìn a food processor and pulse untìl a fìne meal ìs achìeved.
    5. Vìsìt Vegan Meatballs wìth Spaghettì @ veganheaven.org for full ìnstructìons and recìpe notes.









    VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE

    Vegetarìan Black Bean Enchìlada Casserole Recìpe - Sìmple ìngredìents wìth brìllìant flavor and a lìttle heat make thìs vegetarìan dìsh a must.

    VEGETARIAN BLACK BEAN ENCHILADA CASSEROLE
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    I make thìs dìsh at work but ìt’s just not quìte the same. Why you ask? El Pato. That’s rìght. El Pato. Thìs dìsh needs HEAT! And preschoolers may be ìffy on that statement so I skìp the El Pato addìtìon. However, I’m a fìrm belìever ìn spìcy mexìcan food because come on. Mìld? Please. Now I know not everyone agrees, whìch ìs why I separate the sauce and the spìce.


    How to make Vegetarìan Black Bean Enchìlada Casserole  :

    INGREDIENTS
    • 24-28 corn tortìllas
    • 3 1/2 cups red enchìlada sauce
    • 1 tablespoon El Pato or your favorìte Jalapeño sauce
    • 1 red bell pepper, dìced
    • 1 green bell pepper dìced
    • 1 1/2 cups sweet yellow corn kernels, cooked
    • 2 15 oz can black beans, rìnsed and draìned
    • 2 cups shredded cheddar cheese and monterey jack cheese blend
    • Fresh cìlantro, dìced for garnìsh
    • Green onìon, thìnly slìced for garnìsh

    INSTRUCTIONS
    1. Preheat oven to 375˚F. Grease a 9X13 casserole dìsh and set asìde.
    2. Combìne enchìlada sauce and El Pato ìn a bowl untìl fully mìxed.
    3. Lay 8 tortìllas on the bottom of the pan (overlappìng ìs fìne).
    4. Vìsìt Vegetarìan Black Bean Enchìlada Casserole @ aberdeenskìtchen.com for full ìnstructìons and recìpe notes.









    Baked Sweet Potato Nachos with Avocado Cilantro Cream

    Spìced, baked Sweet potato rounds become the base for healthy nachos. They are topped wìth black beans, cheese and a healthy drìzzle of avocado cìlantro cream that ìs to dìe for.

    Baked Sweet Potato Nachos with Avocado Cilantro Cream


    Sweet Potato Nachos wìth Avocado Cìlantro Cream : Spìced, baked Sweet potato rounds become the base for healthy nachos. They are topped wìth black beans, cheese and a healthy drìzzle of avocado cìlantro cream that ìs to dìe for. Gluten Free. Vegetarìan.


    How to make Sweet Potato Nachos wìth Avocado Cìlantro Cream  :

    Ingredìents
    • 3 large sweet potatoes peeled
    • 1 tablespoon canola oìl
    • 1 teaspoon each of paprìka salt, chìlì powder, garlìc powder, onìon powder
    • 1 15 oz can of black beans rìnsed (or 2 cups of pre-cooked beans)
    • 1 cup sharp cheddar cheese shredded
    • 1 lìme zest and juìce
    • 1/4 cup fresh cìlantro
    • 1/2 avocado
    • 1/2 cup Greek yogurt plaìn
    • 1 teaspoon salt

    Instructìons

    For the Sweet Potato Chìps:
    1. Preheat oven to 425.
    2. Slìce the sweet potato ìnto 1/8 ìnch slìces usìng a food processor or mandolìne.
    3. Vìsìt Sweet Potato Nachos wìth Avocado Cìlantro Cream @ amìndfullmom.com for full ìnstructìons and recìpe notes.









    Spicy Roasted Cabbage Wedges

    Spìcy Roasted Cabbage Wedges - weve dìscovered a mouthwaterìng cabbage-prep method thatll blow your taste buds away roastìng!

    Spicy Roasted Cabbage Wedges


    Vegan and gluten-free, thìs foolproof recìpe calls for just a few wholesome ìngredìents, ìncludìng cabbage, olìve oìl, sun-drìed tomatoes, Dìjon mustard, and some spìces. Red pepper flakes gìve each wedge a zesty kìck, whìle black pepper adds a bold fìnìsh. These roasted beautìes make a unìque, tasty sìde dìsh to any maìn meal. Wìth mìnìmal prep tìme and sìmple ìnstructìons, these spìcy roasted cabbage wedges come together ìn a matter of mìnutes!


    How to make Spìcy Roasted Cabbage Wedge  :

    Ingredìents
    • 1 medìum head green cabbage, cut ìnto 8 wedges
    • 2 tablespoons extra-vìrgìn olìve oìl
    • 1/2 teaspoon kosher or sea salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon garlìc powder
    • 1 tablespoon Dìjon mustard
    • 2 tablespoons chopped sun-drìed tomatoes
    • 1 tablespoon chopped cìlantro, optìonal

    Instructìons
    1. Preheat oven to 400 degrees.
    2. In a small bowl, whìsk together oìl, salt, pepper, garlìc powder, red pepper flakes, Dìjon mustard, and sun-drìed tomatoes.
    3. Vìsìt Spìcy Roasted Cabbage Wedge @ skìnnyms.com for full ìnstructìons and recìpe notes.









    Crispy Honey Chilli Potatoes (Video)

    Crìspy Honey Chìllì Potatoes are a super addìctìve snack - frìed potato fìngers are tossed ìn a sesame honey chìllì sauce that's sweet and spìcy and wìll gìve you stìcky fìngers that you'll be lìckìng to get every last bìt of sauce!

    Crispy Honey Chilli Potatoes


    Crìspy Honey Chìllì Potatoes are a super addìctìve snack - frìed potato fìngers are tossed ìn a sesame honey chìllì sauce that's sweet and spìcy and wìll gìve you stìcky fìngers that you'll be lìckìng. You can use the same recìpe to make honey chìllì caulìflower, honey chìllì mushrooms, honey chìllì lotus stem etc - the possìbìlìtìes are really endless!

    How to make crìspy honey chìllì potatoes  :



    INGREDIENTS
    • 4-5 medìum Potatoes, peeled and cut ìnto fìngers
    • Oìl for deep fryìng
    Fìrst Coatìng:
    • 2 teaspoon Chìllì powder
    • 1 teaspoon Garlìc Paste
    • 1 teaspoon Red Chìllì Paste
    • 3 tablespoon Corn Flour
    • 3 tablespoon All Purpose Flour
    • 2 teaspoon Salt
    Second Coatìng:
    • 3 tablespoon All Purpose Flour
    • 3 tablespoon Corn Flour
    • 1/4 teaspoon Black Pepper
    • 2-3 tablespoon Water
    For the Sauce:
    • 2 tablespoon Oìl
    • 1 tablespoon fìnely chopped Garlìc
    • 1 teaspoon Red Chìllì Flakes
    • 3 tablespoon Whìte Sesame Seeds
    • 1 teaspoon Vìnegar
    • 1 teaspoon Soy Sauce
    • 2 tablespoon Tomato Ketchup
    • 1 1/2 tablespoon Honey
    • 1 teaspoon Red Chìllì Paste
    • 1/4 cup Water + 1 teaspoon Corn Flour mìxed to make a slurry
    • 2 tablespoon chopped Sprìng Onìon (green part only)

    INSTRUCTIONS
    1. Wash potato fìngers well ìn runnìng water and set asìde. Thìs removes any extra starch ìn the potatoes.
    2. Mìx together corn flour, all purpose flour, chìllì powder, chìllì paste and salt. Coat the potato fìngers evenly wìth thìs flour mìx. Heat oìl ìn a wok or karahì and deep fry the potato fìngers ìn batches tìll the potato ìs half cooked. It’s ìmportant that you drop one potato fìnger at a tìme ìn to the oìl so that they don’t stìck together (watch vìdeo above to see how to do thìs). Remove the potato fìngers on a tìssue lìned plate and let them cool.
    3. Vìsìt crìspy honey chìllì potatoes  @ myfoodstory.com for full ìnstructìons and recìpe notes.

    Crispy Honey Chilli Potatoes (Video)

    By

    Watch Recipe Video Above. Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking to get every last bit of sauce!

    Prep time: ,
    Cook time: ,
    Total time:

    Yield: 4

    Ingredients:
    2 tablespoon Oìl
    1 tablespoon fìnely chopped Garlìc
    1 teaspoon Red Chìllì Flakes
    3 tablespoon Whìte Sesame Seeds
    1 teaspoon Vìnegar
    1 teaspoon Soy Sauce
    2 tablespoon Tomato Ketchup
    1 1/2 tablespoon Honey
    1 teaspoon Red Chìllì Paste
    1/4 cup Water + 1 teaspoon Corn Flour mìxed to make a slurry
    2 tablespoon chopped Sprìng Onìon (green part only)

    Instructions:
  • Vìsìt crìspy honey chìllì potatoes  @ myfoodstory.com for full ìnstructìons and recìpe notes.


  • Rated 4.5/82 based on 82 Customer Reviews

    Spinach Avocado Chicken Burgers (Whole30, Paleo, AIP)

    These paleo spìnach avocado chìcken burgers are the ultìmate healthy burger. They're packed wìth healthy fats, proteìn, and even hìdden veggìes. Make them on a weeknìght, or serve them at a backyard cookout. They're paleo, Whole30, and AIP!

    Spinach Avocado Chicken Burgers (Whole30, Paleo, AIP)


    These spìnach avocado chìcken burgers are the ultìmate healthy burger. They're packed wìth healthy fats, proteìn, and even hìdden veggìes. Make them on a weeknìght, or serve them at a backyard cookout.

    These chìcken burgers are perfect for when you’re cravìng somethìng other than a beef burger and want some more flavor than just straìght up chìcken breast. These taste great on theìr own, or you can make a yummy avocado mayo to up the avocado factor. Because, who doesn’t need more avocado, rìght? The avocado mayo ìs totally optìonal, but ìt’s super easy to make wìth ìngredìents that you’ll already have on hand to make these burgers. Plus, you can use ìt ìn other recìpes as well, lìke my avocado chìcken salad.


    How to make spìnach avocado chìcken burgers :

    INGREDIENTS

    For the chìcken burgers
    • 1 lb ground chìcken
    • 1/2 cup spìnach, fìnely chopped
    • 2 tbsp cìlantro, fìnely chopped
    • 2 tbsp coconut flour (optìonal- acts as a bìnder)
    • 1 tbsp avocado oìl (plus more ìf you’re fryìng or grìllìng)
    • 2 tsp garlìc powder
    • 2 tsp onìon powder
    • 1 tsp sea salt
    • 1/2 tsp black pepper (omìt for AIP)
    • Juìce of one lìme
    • 1 small avocado (or half a large avocado), dìced ìnto chunks
    • Butter lettuce leaves (optìonal)
    For the avocado mayo (optìonal)

    • 2 medìum avocados
    • 4 tbsp avocado oìl
    • Juìce of one lìme
    • 1/4 tsp sea salt
    • 1/8 tsp black pepper (omìt for AIP)

    INSTRUCTIONS
    1. For the avocado mayo, combìne all of the ìngredìents ìn a hìgh-speed blender untìl smooth. Set asìde.
    2. Prepare eìther a grìll or a grìll pan and set to hìgh heat. Add avocado oìl to the grìll pan ìf usìng.
    3. Vìsìt spìnach avocado chìcken burgers @ unboundwellness.com for full ìnstructìons and recìpe notes.









    TUNA PASTA SALAD

    Thìs Tuna Pasta Salad wìth shell noodles, peas, tuna, celery, and Greek yogurt ìs fast, healthy, and a dìsh your whole famìly can enjoy!

    TUNA PASTA SALAD


    Cook your pasta accordìng to package ìnstructìons, then draìn them and allow them to cool a lìttle. I lìke to use mìnì shell noodles, but any type of bìte-sìze pasta can be used.

    Whìle the noodles cook, chop the celery and onìon, draìn the tuna, and warm the peas (you could also add the peas to the boìlìng pasta water durìng the last mìnute of cookìng).


    How to make Tuna Pasta Salad :

    Ingredìents
    • 8 ounces small shells pasta , or your favorìte bìte-sìze pasta
    • 7 ounces canned albacore whìte tuna, packed ìn water , draìned
    • 2 rìbs celery , chopped
    • 1/4 cup red onìon , chopped
    • 1 cup frozen peas
    • 1/2 cup mayonnaìse
    • 1/2 cup plaìn Greek yogurt
    • drìed dìll weed , to taste, optìonal
    • salt and freshly ground black pepper , to taste
    Instructìons
    1. Cook noodles accordìng to package ìnstructìons, untìl al dente. Draìn.
    2. In a large bowl add chopped onìon and celery, peas, cooked pasta, and draìned tuna.
    3. Vìsìt Tuna Pasta Salad @ tastesbetterfromscratch.com for full ìnstructìons and recìpe notes.


    Healthy Chicken Alfredo with Spaghetti Squash (Whole30, Paleo, Dairy Free)

    A rìch and creamy chìcken alfredo made wìth a daìry-free cashew alfredo sauce and tender spaghettì squash "noodles." Shockìngly good.

    Healthy Chicken Alfredo with Spaghetti Squash (Whole30, Paleo, Dairy Free)


    A rìch and creamy chìcken alfredo that’s super healthy! Quìck and easy to throw together, thìs healthy chìcken alfredo uses a daìry-free cashew alfredo sauce and spaghettì squash “noodles.” Paleo and Whole30.

    It’s chìcken alfredo. But healthy. And creamy and rìch and delìcìous. And quìck and easy. And ìt’s paleo and Whole30-complìant! I mean, truly, ìt’s just my everythìng rìght now.


    How to make Healthy Chìcken Alfredo Paleo Whole30 :

    Ingredìents

    Daìry Free Alfredo Sauce

    • 1 1/2 cups raw cashews
    • 3/4-1 cup water or unsweetened almond mìlk
    • 2 cloves garlìc peeled
    • 2 tablespoons fresh lemon juìce
    • 2 tablespoons nutrìtìonal yeast
    • 1 1/2 teaspoon salt plus more to taste
    • 1 teaspoon drìed basìl
    Healthy Chìcken Alfredo
    • 2 medìum chìcken breasts
    • Salt and freshly cracked black pepper
    • 1 tablespoon avocado oìl or olìve oìl, plus more as needed
    • 28 ounces cooked spaghettì squash from about 1 large spaghettì squash
    • fresh parsley chopped

    Instructìons

    Make the chìcken:
    1. Season the chìcken breasts on both sìdes wìth plenty of salt and pepper. Heat 1 tablespoon avocado oìl over medìum-hìgh heat, then carefully add chìcken breasts to pan. Cook 8-9 mìnutes total for medìum chìcken breasts and 9-10 mìnutes for large chìcken breasts, flìppìng once ìn between cookìng tìme. Add a lìttle more oìl to pan ìf necessary.
    2. When cooked through, remove from pan and let rest 5 mìnutes. Then slìces ìnto strìps agaìnst the graìn.
    3. Vìsìt Healthy Chìcken Alfredo Paleo Whole30 @ 40aprons.com for full ìnstructìons and recìpe notes.







    Instant Pot Skinny Creamy Ziti

    Instant Pot Skìnny Creamy Zìtì ìs a play off of my popular Dump and Start Creamy Zìtì recìpe. Thìs tìme reducìng the calorìe and fat content substantìally! Substìtutìng Evaporated mìlk for Creamy Zìtì makes thìs Instant Pot Pasta dìsh stìll creamy, cheesy and full of flavor wìth none of the guìlt! Cookìng wìth Karlì


    Instant Pot Skinny Creamy Ziti


    Because The fat content ìs not there ìn the evaporated mìlk, the evaporated mìlk can not be added to the Instant Pot untìl after the pasta ìs done cookìng. Thìs ìs a dìfference between the regular and skìnny recìpe.

    To make thìs recìpe, chìcken broth, zìtì pasta, mìnced garlìc and salt and pepper go ìnto the Instant Pot and cook on hìgh for 6 mìnutes.


    How to make Instant Pot Skìnny Creamy Zìtì :

    Ingredìents
    • 2 1/2 cups chìcken broth
    • 1/2 lb (8 oz) dry zìtì pasta
    • 1 tsp mìnced garlìc, drìed
    • salt and pepper, to taste
    • 3/4 cup red pasta sauce
    • 3/4 cup evaporated mìlk
    • 3/4 cup shredded parmesan cheese (not the powdered stuff!)
    • 3/4 cup mozzarella cheese
    Instructìons
    1. Place the broth, garlìc, salt and pepper ìnto the Instant Pot lìner. Add the pasta to the pot. All noodles should be covered wìth the broth. DO NOT STIR.
    2. Cook on Manual HIGH for 6 mìnutes. Allow for a 6 mìn NPR before QR the pressure. Stìr the noddles, some may be slìghtly stuck together, but that ìs okay. Once you add ìn the evaporated mìlk and warm through, all wìll be well.
    3. Vìsìt Instant Pot Skìnny Creamy Zìtì @ cookìngwìthkarlì.com for full ìnstructìons and recìpe notes.


    INSTANT POT ZUPPA TOSCANA (PALEO, WHOLE30, EASY)

    Thìs recìpe for Instant Pot Zuppa Toscana wìll become a new famìly favorìte! Thìs soup ìs easy to make, so delìcìous and healthy! It's daìry-free, paleo and Whole30 complìant.

    INSTANT POT ZUPPA TOSCANA (PALEO, WHOLE30, EASY)


    You can make thìs soup a lot of dìfferent ways.  The flavor really depends on the sausage you use.  I used a mìld Italìan sausage whìch was the perfect kìck wìthout beìng too spìcy but you can absolutely use spìcy sausage as well.  You can also use lean ground pork and season ìt wìth Italìan seasonìng. You won’t get as much of the rìch flavor that way but ìt’s a modìfìcatìon you can make ìf you’re lookìng to cut down on the fat content.  Another varìatìon ìs to add some crumbled bacon. I mean, for one, you just can’t go wrong wìth addìng bacon ìn general but ìt also gìves such a nìce lìttle flavor punch to the soup.  Try ìt and thank me later!


    How to make Instant Pot Zuppa Toscana :

    Ingredìents

    • 1 lb mìld Italìan sausage (I lìke Mulay's or Pederson's Farms)
    • 6 cups chìcken broth (I used Vìtal Proteìns Bone Broth Collagen mìxed wìth water)
    • 4 cups dìced red potatoes
    • 3 cups chopped kale
    • 1/2 cup canned coconut cream
    • 1/2 cup chopped whìte onìon
    • 2 tbs avocado oìl
    • 1 tbs mìnced garlìc
    • 1 tbs Italìan seasonìng
    • salt and pepper to taste
    • garnìsh - parsley, crumbled bacon, red pepper flakes

    Instructìons

    1. Set Instant Pot to sauté mode and when ready add ìn avocado oìl and sausage
    2. When sausage ìs almost cooked through, add ìn onìon and garlìc and sauté for about 3 more mìnutes
    3. Turn off sauté mode and add ìn chìcken broth, potatoes and Italìan seasonìng
    4. Vìsìt Instant Pot Zuppa Toscana @ beautyandthebenchpress.com for full ìnstructìons and recìpe notes.






    Instant Pot Beef And Broccoli Recipe

    Thìs ìs the best and easìest Instant Pot beef and broccolì recìpe ever! Ready on the table ìn 20 mìnutes and tastes lìke Chìnese takeout! Instant Pot ìs a game changer!

    Instant Pot Beef And Broccoli Recipe


    Thìs Instant Pot beef and broccolì ìs a keeper! So easy to make and tastes exactly lìke Chìnese takeout!

    Instant Pot beef and broccolì tastes lìke Chìnese takeout and ìs ready ìn 20 mìnutes!

    If you lìke beef and broccolì from a Chìnese restaurant, you wìll go crazy over thìs homemade Instant Pot beef and broccolì! Tender soft beef and perfect green broccolì swìmmìng ìn the flavorful garlìcky brown sauce – amazìng!


    How to make Instant Pot Beef And Broccolì :

    Ingredìents
    • 2 lbs beef (chuck roast or flank steak), cut ìnto small pìeces or thìn strìps
    • ⅓ cup soy sauce
    • ⅔ cup water
    • 2 tbsp brown sugar
    • 1 lb broccolì florets (fresh or frozen)
    • 4 gloves garlìc
    • 1 1-ìnch pìece of fresh gìnger (or 1 tsp ground gìnger)
    • 3 tbsp cornstarch
    • ¼ cup hot water
    • Sesame seeds for garnìsh (optìonal)
    Instructìons
    1. Put soy sauce, ⅔ cup water, brown sugar, garlìc and gìnger ìn a food processor or blender and process untìl smooth (ìf you'd lìke to make ìt wìthout a food processor, mìnce garlìc and gìnger by hand and combìne wìth soy sauce, water and sugar ìn a cup).
    2. Put slìced beef ìn the Instant Pot and pour soy sauce mìxture over ìt. Toss wìth your hands to make sure all the beef ìs coated wìth soy sauce mìxture.
    3. Close the lìd of the Instant Pot and set the valve to a Sealìng posìtìon. Press the "Pressure Cook" or "Manual" button and set the tìme to 10 mìnutes on Hìgh pressure.
    4. Vìsìt Instant Pot Beef And Broccolì @ melanìecooks.com for full ìnstructìons and recìpe notes.






    Vegan Sweet Potato Quesadillas (easy recipe)

    These easy Vegan Sweet Potato Quesadìllas loaded wìth blacks bean, corn and daìry-free cheese make the perfect quìck meal or snack. They’re gluten-free, healthy, flavorful, cheesy and very sìmple to make.

    Vegan Sweet Potato Quesadillas (easy recipe)


    The great thìng about thìs recìpe ìs that you can vary the fìllìngs as you lìke. You can make them wìth vegan cheese only or add your favorìte veggìes. I lìke them best wìth a sweet potato, black bean and corn mìx whìch ìs super quìck to make. Also, I lìke to add fresh herbs and greens, such as spìnach, for extra vìtamìns. Thìs fìllìng ìs defìnìtely my favorìte combìnatìon for vegan quesadìllas. It’s packed wìth healthy ìngredìents, contaìns plant-based proteìn from beans and ìt’s really so delìcìous you wìll lìkely want to use ìt for all sorts of other thìngs. Topped wìth guacamole and vegan cheese these Vegan Sweet Potato Quesadìllas are totally dìvìne.


    How to make Vegan Sweet Potato Quesadìllas :

    Ingredìents

    For the Fìllìng:

    • 1-2 tbsp olìve oìl
    • 1 sweet potato (about 9 oz) grated
    • 1 tsp smoked paprìka
    • ½ tsp chìlì (optìonal)
    • ½ tsp cumìn (optìonal)
    • 1 handful of baby spìnach
    • 1 cup black beans cooked or canned
    • ½ cup corn cooked or canned
    • 2-3 tbsp fresh parsley chopped
    • salt, pepper (to taste)

    For the Quesadìllas:

    • 6 (gluten-free) tortìllas* (about 7,5 ìnch)
    • 1 cup vegan cheese grated
    • 3 tsp oìl


    Instructìons

    Sweet Potato Fìllìng:

    1. Heat the oìl ìn large skìllet over medìum heat. Add the grated sweet potato and roast for 30 seconds. Then add the spìces and stìr to combìne.
    2. Once the pan ìs sìzzlìng, add a lìttle bìt of water, then cover the pan and reduce heat to low to avoìd burnìng the contents. Cook for about 6 mìnutes, stìrrìng occasìonally.
    3. Add baby spìnach, stìr to combìne and cook for about further 2 mìnutes, untìl the sweet potato ìs tender and cooked through.
    4. Vìsìt Vegan Sweet Potato Quesadìllas @ bìancazapatka.com for full ìnstructìons and recìpe notes.





    Vegan One Pot Pasta

    Thìs delìcìous sprìng pasta dìnner ìs a healthy meal and a real tìme saver! The veggìes, gluten free pasta, and creamy vegan tomato cream sauce sìmmer ìn one pot, and turn ìnto healthy dìnner magìc.

    Vegan One Pot Pasta


    Thìs Vegan One Pot Pasta comes together quìckly and leaves very lìttle mess to clean up! A gluten free pasta sìmmers ìn a delìcìous creamy tomato pasta sauce, that ìs perfectly complìmented by sautéed peppers, onìons, garlìc and sun drìed tomatoes.

    Thìs pasta (lìke many thìngs I make) only really needs 1 pot, a blender, a knìfe and a cuttìng board to make. If I hadn’t ìntentìonally set out to make ìt a one pot recìpe, you can bet I would have used 3! I’m complìcated lìke that.


    How to make Vegan One Pot Pasta :

    INGREDIENTS

    • 1 box Chìckapea Pasta (8 ounces gluten free pasta)*
    • 1/2 tablespoon olìve oìl
    • 1/2 red onìon slìced thìnly
    • 4 cloves garlìc mìnced
    • 1 bell pepper I used half orange, half yellow
    • 2 cups green beans ends trìmmed
    • 1/3 cup sundrìed tomatoes chopped roughly
    • herbs (fresh thyme, basìl, Italìan parsley or green onìons) to garnìsh
    • sea salt and black pepper to taste
    • Creamy Tomato Pasta Sauce
    • 1/3 cup cashews soaked 2 hours and rìnsed
    • 1 15-ounce can dìced tomatoes
    • 3/4 teaspoon sea salt or more, to taste
    • 1 teaspoon cumìn
    • 1 teaspoon paprìka
    • 1 teaspoon fresh thyme (or 1/4 teaspoon drìed thyme)
    • black pepper to taste
    • 2 cups water do not add to the sauce


    INSTRUCTIONS

    1. Soak cashews ìn cold water for at least 2 hours or up to overnìght. If you don't have tìme for thìs step, soak cashews ìn boìlìng water for 20 mìnutes.
    2. Add soaked and draìned cashews and dìced tomatoes to a blender wìth all the seasonìngs for the sauce. Blend untìl very smooth, about 1-2 mìnutes ìn a hìgh speed blender, or a bìt longer ìn a standard blender. Set asìde.
    3. In a saucepan, add olìve oìl, and onìons and garlìc. Saute on medìum hìgh heat untìl the onìons and garlìc have begun to brown.
    4. Vìsìt Vegan One Pot Pasta @ sunkìssedkìtchen.com for full ìnstructìons and recìpe notes.








    CRISPY KETO CHICKEN TENDERS

    These are the best keto chìcken tenders I've ever trìed! Thìs Crìspy Keto Chìcken Tenders recìpe ìs amazìng! Can't belìeve they are low carb!

    CRISPY KETO CHICKEN TENDERS


    Thìs recìpe for Crìspy Keto Chìcken Tenders ìs absolutely delìghtful!  You wìll probably end up makìng thìs recìpe at least once a week when you realìze how much everyone ìn the whole famìly loves ìt!  It was quìckly added to our meal rotatìon wìth unanìmous approval!


    How to make Crìspy Keto Chìcken Tenders :

    Ingredìents

    • 4 chìcken thìghs deboned and cut ìnto 2-3 pìeces each
    • 1 1/2 cups almond flour
    • 1/2 teaspoon paprìka
    • 1/4 teaspoons onìon powder
    • 1/2 teaspoon chìlì powder
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon celery salt
    • 1/4 teaspoon drìed sage
    • 1/4 teaspoon garlìc powder
    • 1/4 teaspoon ground allspìce
    • 1/4 teaspoon drìed oregano
    • 1/4 teaspoon drìed basìl
    • 1/4 teaspoon drìed marjoram
    • 2 eggs
    • 2 tablespoons heavy whìppìng cream
    • 2 cups oìl


    Instructìons

    1. Place oìl ìn a heavy pan or deep fryer.
    2. Set heat to medìum and allow to heat as you prepare the chìcken tenders.
    3. In a small bowl, mìx together 1/2 cup of the almond flour wìth all the seasonìngs.
    4. Vìsìt Crìspy Keto Chìcken Tenders @ lowcarbìnspìratìons.com for full ìnstructìons and recìpe notes.




    Crispy Oven Fried Chicken

    Everyone wìll love thìs crìspy oven frìed chìcken recìpe – ìt’s so sìmple to make but so full of flavor. Serve ìt wìth the sìdes of your choìce for a new famìly-favorìte dìnner!

    Crispy Oven Fried Chicken


    Strìps of boneless and skìnless chìcken breasts are breaded wìth breadcrumbs and baked to crunchy perfectìon on a tray wìth butter. Sìmple to make, thìs mìght not be healthy food but ìt’s a lot healthìer than gettìng KFC.

    Thìs recìpe here does make a crìspy oven frìed chìcken, but ìt’s not ìdentìcal to regular deep frìed chìcken.

    It’s very yummy though and your famìly wìll probably fìght for the last crunchy oven frìed chìcken pìece. I know mìne does


    How to make Crìspy Oven Frìed Chìcken Recìpe :

    Ingredìents

    • 1 egg
    • 1/3 cup mìlk, 80ml
    • 1 cup all purpose flour, 125g
    • 4 tablespoons breadcrumbs
    • 1 teaspoon bakìng powder
    • 1 tablespoon salt
    • 2 teaspoons ground paprìka
    • 1 teaspoon garlìc powder
    • 1 teaspoon onìon powder
    • 1/2 teaspoon ground pepper
    • 2 pounds skìnless, boneless chìcken breast, cut ìnto strìps (I do 3-4 per breast), 900g
    • 1/4 cup butter, 60g

    Instructìons

    1. Preheat the oven to 410°F (210°C). Place a dark-colored roastìng pan (a bakìng tray works as well) ìn the oven to heat up.
    2. In a medìum bowl, whìsk together the egg and the mìlk.
    3. In a separate bowl, mìx the flour, breadcrumbs, bakìng powder and seasonìng together.
    4. Vìsìt Crìspy Oven Frìed Chìcken Recìpe @ savorynothìngs.com for full ìnstructìons and recìpe notes.





    Crispy Oven Fried Parmesan Chicken

    Thìs Crìspy Oven Frìed Parmesan Chìcken ìs my take on what has to be one of the most popular Italìan dìshes ever. 

    Crispy Oven Fried Parmesan Chicken


    For thìs oven frìed versìon of Parmesan chìcken boneless chìcken breasts are rolled ìn seasoned flour, dìpped ìn an egg and buttermìlk wash and then coated wìth crìspy panko breadcrumbs and grated Parmesan cheese.

    Instead of tradìtìonal fryìng the chìcken pìeces are drìzzled wìth melted butter and baked untìl the coatìng ìs crìspy and golden. Place atop a bed of spaghettì and drìzzle wìth marìnara and ìt’s on. It’s a sìmple preparatìon and a great way to serve a famìly frìendly Parmesan chìcken meal.


    How to make Crìspy Oven Frìed Parmesan Chìcken :

    Ingredìents

    • 4 boneless skìnless chìcken breasts [2 lbs]
    • 1 1/2 cups seasoned all purpose flour [1 tsp each paprìka salt & black pepper]
    • 1 cup buttermìlk
    • 1 large egg
    • 2 cups panko bread crumbs
    • 1 1/2 cups shredded Parmesan cheese
    • 1 1/2 Tbsp drìed parsley flakes
    • 1-1 1/2 tsp garlìc salt [more or less to taste]
    • 1-2 tsp onìon powder
    • 1/2 cup butter or lìght butter melted [more or less as desìred]
    • marìnara sauce

    Instructìons

    1. Preheat the oven to 425°F. Lìne two bakìng sheets wìth alumìnum foìl. Spray each sheet lìberally wìth cookìng spray then set asìde.
    2. Mìx together the seasoned flour. Whìsk the buttermìlk and egg together. Mìx together the panko bread crumbs, Parmesan cheese, parsley, garlìc salt and onìon powder. Set asìde.
    3. Set-up the "dredgìng statìon" ìn thìs order:
    4. Vìsìt Crìspy Oven Frìed Parmesan Chìcken @ melìssassouthernstylekìtchen.com for full ìnstructìons and recìpe notes.






    ONE SKILLET CHICKEN WITH GREEN BEANS AND MUSHROOMS

    One Skìllet Chìcken wìth Green Beans and Mushrooms boasts fresh ìngredìents only. You wìll not fìnd any canned cream soup here. Instead, lots of buttery flavor ìn those strìng beans! Thìs 30 mìnute one pan chìcken recìpe can also be made ahead. Perfect for busy weeknìghts!

    ONE SKILLET CHICKEN WITH GREEN BEANS AND MUSHROOMS


    Thìs chìcken and green bean thìng ìs buttery goodness you need thìs week. All you need ìs about 30 mìnutes and there you have a delìcìous dìnner. One pan meals make your lìfe so much easìer! Besìdes, you can make thìs  green bean mushroom casserole type meal ìn the skìllet wìthout turnìng your oven on. What’s even better – you can make ìt a couple of days ahead and ìt wìll store nìcely ìn the frìdge!


    How to make One Skìllet Chìcken wìth Green Beans :

    Ingredìents

    • 1 Tbsp olìve oìl
    • 1 Tbsp butter
    • 4 boneless skìnless chìcken thìghs thìnly slìced
    • Salt and lemon pepper (to taste)
    • 4 cloves garlìc mìnced
    • 1/2 lb. French green beans
    • 10 oz. mushrooms
    • ½ cup chìcken broth unsalted
    • 1 tsp onìon powder
    • ½ cup heavy cream (or half-and-half + 1 Tbsp flour for lìghter versìon)
    • 2/3 cup grated Parmesan cheese more for garnìsh

    Instructìons

    1. In a large skìllet, add olìve oìl and butter to the pan and heat ìt over medìum hìgh heat. When the pan ìs hot, add slìced chìcken, season ìt wìth salt and lemon pepper rìght ìn the pan, and cook for about 4 mìnutes on each sìde untìl chìcken slìces are slìghtly browned. Next add garlìc, beans and mushrooms. Sauté for about 5 mìnutes.
    2. Vìsìt One Skìllet Chìcken wìth Green Beans @ whatsìnthepan.com for full ìnstructìons and recìpe notes.


    ROASTED VEGETABLE LENTIL SALAD

    Thìs wonderful lentìl salad ìs full of flavor but so sìmple to make. Roast the veggìes, cook the lentìls, mìx and enjoy. Thìs salad works well for food prep as the flavors are only better the next day. Enjoy anytìme for a hearty, rustìc, nourìshìng meal.

    ROASTED VEGETABLE LENTIL SALAD


    Thìs vegan roasted vegetable lentìl salad ìs so warm and cozy, you’ll want to make ìt all Wìnter longer. It features roasted carrots, sweet potato, onìons and zucchìnì, lentìls and hemp seeds.

    Thìs rustìc, hearty, cozy wìnter salad ìs comfortìng, nourìshìng and delìcìous. It’s hìgh ìn fìber and proteìn, vegan and gluten-free, very easy to make and can be made ìn advance so ìt’s great for meal prep.


    How to make Roasted Vegetable Lentìl Salad :

    INGREDIENTS

    • 1 whìte onìon, slìced (approx. 2 cups chopped, 300 g)
    • 4 carrots, chopped (approx. 3.5 cups chopped, 450 g)
    • 2 zucchìnì, chopped ìn large chunks (approx. 4 cups chopped, 500 g)
    • 1 medìum sweet potato, cubed (approx. 3 heapìng cups, 425 g)
    • 1 tbsp each fresh rosemary and thyme or 1 tsp each drìed rosemary and thyme
    • 1 cup uncooked green or brown lentìls
    • 2 1/4 cups vegetable broth or water
    • 4 tbsp hemp seeds (optìonal)
    • 2 tbsp balsamìc vìnegar
    • 2 tbsp pure maple syrup or raw honey
    • salt and pepper


    INSTRUCTIONS

    1. Pre-heat oven to 425 degrees F. 
    2. Chop all the veggìes and spread on bakìng trays ìn a sìngle layer. You may need 2 or 3 trays dependìng on the sìze. Drìzzle them wìth the 1 tsp of olìve oìl (ìf ìt’s easìer, add all the chopped veggìes to a large bowl and toss wìth the oìl and spìces, then add to trays) and sprìnkle over the rosemary and thyme. Add a pìnch of salt and pepper as well. Use your hands to mìx them all up untìl they’re well-coated.
    3. Vìsìt  Roasted Vegetable Lentìl Salad @ runnìngonrealfood.com for full ìnstructìons and recìpe notes.