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This Orange Creamsicle Smoothie tastes just like a classic creamsicle because it has fresh oranges, creamy coconut milk, and sweet banana. It's great for a quick and healthy breakfast or snack, and it's vegan and dairy-free. Ingredients:
Instructions:In a blender, combine the oranges, banana, coconut milk, vegan yogurt, maple syrup or agave syrup, and vanilla extract Blend on high speed until smooth and creamy Add the ice cubes and blend again until well combined Taste and adjust sweetness if needed by adding more maple syrup or agave syrup Pour into glasses and serve immediately Enjoy the refreshing and creamy Orange Creamsicle Smoothie!
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With a zesty lime dressing, this Southwestern Black Bean Quinoa Salad is a tasty and healthy dish made with quinoa, black beans, and a mix of fresh vegetables. You can eat it for lunch or as a side dish with your favorite grilled meat. Ingredients:
Instructions:Run cold water over the quinoa several times to clean it Put the quinoa and 2 cups of water in a medium-sized saucepan Slowly raise the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is absorbed Use a fork to mix the quinoa up, then set it aside to cool Cook the quinoa and put it in a large bowl Add the corn, red bell pepper, red onion, cherry tomatoes, and cilantro Mix the ground cumin, chili powder, salt, and pepper with a whisk in a small bowl with fresh lime juice Pour the dressing over the salad ingredients in the large bowl Toss the salad to make sure that all of the ingredients are covered in the dressing Add avocado slices as a garnish if you want Serve right away or put in the fridge to use later
A vibrant and healthful curry lentil soup that is full of flavor and nutrients. This soup, full of veggies and protein, is a hearty and filling dish. Ingredients:
Instructions:After rinsing with cold water, set the lentils aside Warm up the olive oil in a big pot on medium heat Add the chopped celery, carrots, and onion Saut the veggies until they become tender Add the cayenne pepper, curry powder, cumin, turmeric, paprika, and minced garlic Cook until fragrant, one to two minutes To the pot, add the lentils, diced tomatoes, and vegetable broth Once the lentils are soft, bring to a boil, lower the heat, and simmer for 20 to 25 minutes To taste, add salt and pepper for seasoning Add the juice from one lemon Top the hot curry lentil soup with a handful of fresh cilantro Savor this colorful and nutritious curry lentil soup!
This dish is a delicious mix of spices, dried fruits, and tender chicken legs that have been baked to perfection. Ingredients:
Instructions:Warm the oven up to 190C 375F Put cumin, coriander, paprika, salt, and pepper in a small bowl and mix them together Cover the chicken legs with the spice mix Put chicken legs in a baking dish and cover them with chopped apricots and raisins Mix honey, garlic, ginger, and lemon juice with a whisk in a different bowl Then, pour the mix over the fruit and chicken legs Put foil over the baking dish and bake for 30 minutes Take off the foil and baste the chicken with the sauce Bake the chicken without the foil for another 15 to 20 minutes, or until it is golden brown and cooked all the way through If you want, you can serve it hot and top it with fresh herbs
This smooth white bean hummus is elevated with the addition of marinated artichoke hearts and toasted pine nuts, creating a creamy and flavorful vegan appetizer that's perfect for any occasion. Ingredients:
Instructions:In a food processor, combine white beans, tahini, lemon juice, garlic, cumin, and salt Process until smooth and creamy Add water gradually until desired consistency is reached Transfer the hummus to a serving bowl Top with chopped artichoke hearts, toasted pine nuts, and a drizzle of extra virgin olive oil Serve with pita bread, crackers, or fresh vegetables for dipping
A tasty and healthy bowl with quinoa, kale, and eggplant, topped with a thick and sour muhammara sauce. This dish tastes great because it has both healthy ingredients and flavors from the Middle East. Ingredients:
Instructions:Cook quinoa according to package instructions In a large skillet, heat 2 tablespoons of olive oil over medium heat Add diced eggplant to the skillet and saut until golden brown and tender In the last few minutes of cooking the eggplant, add chopped kale to the skillet and cook until wilted Season with salt and pepper to taste In serving bowls, layer cooked quinoa, sauted eggplant, and kale mixture Drizzle muhammara sauce over the top Finish with a drizzle of the remaining olive oil Serve warm and enjoy!
This Blueberry Crunch Acai Bowl is a refreshing and nutritious vegan breakfast or snack. Packed with antioxidants, fiber, and healthy fats, it's a delicious way to start your day or refuel after a workout. Ingredients:
Instructions:In a blender, combine the frozen acai puree, frozen blueberries, frozen banana, and almond milk Blend until smooth Pour the smoothie mixture into a bowl Top with granola, shredded coconut, sliced almonds, and chia seeds ![]() Onion Quiche This savory and satisfying Onion Quiche recipe is ideal for breakfast, lunch, or dinner. It has a flaky pie crust with caramelized onions inside, a rich and creamy custard, and melted Gruyere cheese on top. It's simple to make and always a hit. ![]() Gingerbread Coffee This gingerbread coffee is the ideal warm and cosy holiday beverage. It's simple to make and bursting with delicious gingerbread flavor. ![]() Chocolate Banana Tart with Mousse This decadent chocolate banana tart is filled with a rich chocolate ganache and topped with a layer of creamy banana mousse. It's an ideal dessert for any occasion. |
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September 2025
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