Dragon Fruit Lime Chia Pudding

Dragon Fruit Lime Chia Pudding is a refreshing and nutritious vegan breakfast or snack option. The vibrant colors and zesty lime flavor make it a sunshiny way to start the day.

Ingredients:

• 1 dragon fruit
• 2 limes, juiced
• 4 tablespoons chia seeds
• 1 cup coconut milk
• 2 tablespoons maple syrup optional

Instructions:

Dragon fruit should be peeled and cut up

Dice the dragon fruit and put it in a bowl

Add the lime juice, chia seeds, coconut milk, and maple syrup if using

Make sure to stir the ingredients together well

Put the bowl in the fridge for at least 4 hours or overnight with the lid on top to let the chia seeds expand and make the pudding thicker

Give the pudding a good stir before serving to make sure the ingredients are spread out evenly

Enjoy

Mushroom and French Goat Cheese Triangles

A delightful grilled cheese sandwich with a gourmet twist, featuring sautéed mushrooms and creamy French goat cheese. Perfect for a quick and savory snack.

Ingredients:

• 8 slices of bread
• 1 cup of sliced mushrooms
• 4 oz French goat cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

Heat a non-stick skillet over medium heat

Melt 1 tablespoon of butter in the skillet

Add the sliced mushrooms and saut for 5-7 minutes until they become tender and browned

Season with salt and pepper to taste

Remove the mushroom mixture from the skillet and set aside

Place 4 slices of bread on a clean surface

Spread a generous amount of French goat cheese on each of the 4 slices

Divide the sauted mushrooms evenly among the 4 slices, placing them on top of the goat cheese

Top each with another slice of bread to create a sandwich

Heat the remaining 1 tablespoon of butter in the skillet

Place the sandwiches in the skillet and cook for 2-3 minutes on each side, or until they are golden brown and the cheese has melted

Remove from the skillet, let them cool for a minute, and then cut each sandwich into triangles

Serve hot and enjoy your delicious Mushroom and French Goat Cheese Triangles

Quinoa and Stone Fruit Salad

A refreshing and nutritious quinoa salad with the sweetness of stone fruits, the freshness of mint, and the creaminess of feta cheese. Perfect for a light and satisfying meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon salt
• 1 cup diced stone fruits peaches, plums, apricots
• 1/4 cup chopped fresh mint leaves
• 1/4 cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Rinse quinoa under cold water

In a medium saucepan, combine quinoa, water, and 1/2 teaspoon salt

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff quinoa with a fork and let it cool to room temperature

In a large bowl, combine cooked quinoa, diced stone fruits, chopped mint, and crumbled feta cheese

In a small bowl, whisk together olive oil and balsamic vinegar

Drizzle over the salad and toss gently to combine

Season with salt and pepper to taste

Serve chilled and enjoy

Gluten-Free Vegan Pumpkin Bread

This gluten-free vegan pumpkin bread is moist, flavorful, and perfect for fall. Its made with wholesome ingredients and topped with a sweet glaze for a delightful treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350F 175C

Grease a 9x5 inch loaf pan and set aside

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

In another bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract

Add the wet ingredients to the dry ingredients and stir until just combined

Pour the batter into the prepared loaf pan and smooth the top with a spatula

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely

Instant Pot Lemon Chicken

A quick and flavorful Instant Pot Lemon Chicken recipe with a perfect blend of herbs and citrus, resulting in tender and juicy chicken breasts. Ideal for a hassle-free weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 lemon, sliced for garnish
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

Season chicken breasts with salt, pepper, oregano, thyme, and paprika

Set Instant Pot to Saute mode and heat olive oil

Add minced garlic and saute for 1 minute until fragrant

Add seasoned chicken breasts and sear for 2 minutes on each side

Pour in chicken broth and lemon juice

Stir to combine

Close the Instant Pot lid, set to Pressure Cook mode, and cook on high pressure for 8 minutes

Once done, perform a quick pressure release

Remove chicken from Instant Pot and let it rest for a few minutes before slicing

Serve the chicken with the cooking liquid, garnish with lemon slices and fresh parsley

Enjoy your Instant Pot Lemon Chicken

Reeses Peanut Butter Chocolate Chip Cookies

These Reeses Peanut Butter Chocolate Chip Cookies are a delightful combination of peanut butter goodness and rich chocolate chips, studded with chopped Reeses peanut butter cups. Theyre soft, chewy, and utterly delicious

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups Reeses peanut butter cups, chopped
• 1 cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350F 175C

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth

Add in the creamy peanut butter, eggs, and vanilla extract

Mix until well combined

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the chopped Reeses peanut butter cups and semi-sweet chocolate chips

Drop rounded tablespoons of dough onto ungreased baking sheets

Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges

Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely

BLT Pasta Salad

This pasta salad is a tasty take on the classic BLT sandwich. It has pasta, bacon, lettuce, and tomato, making it a refreshing and filling meal. Its great for potlucks, picnics, or as a side dish for any meal.

Ingredients:

• 8 oz pasta
• 1 cup cherry tomatoes, halved
• 6 slices bacon, cooked and crumbled
• 2 cups spinach leaves
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the pasta

Run cold water over the drain and rinse

Put cooked pasta, cherry tomatoes, bacon, and spinach leaves in a large bowl

Mix Dijon mustard, apple cider vinegar, salt, and pepper with a whisk in a small bowl

Add the mayonnaise and sour cream

Add the dressing to the pasta and toss it around until its well covered

Put it in the fridge for at least an hour before you serve it

If you want, you can add more bacon and spinach leaves as a garnish

RAW VEGAN Nutter Butter Ice Cream

Enjoy this vegan Nutter Butter ice cream that is rich and creamy. Its a healthy treat that you can enjoy when youre craving something sweet. Its made with bananas, cashews, and almond butter.

Ingredients:

• 3 ripe bananas, sliced and frozen
• 1/2 cup raw cashews, soaked overnight
• 2 tablespoons almond butter
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup almond milk or any plant-based milk

Instructions:

In a high-speed blender, combine frozen bananas, soaked cashews, almond butter, maple syrup, vanilla extract, and almond milk

Blend until smooth and creamy, scraping down the sides as needed

Transfer the mixture into a shallow container and freeze for at least 4 hours or until firm

Once frozen, scoop out the ice cream into bowls and serve immediately

Enjoy your delicious raw vegan Nutter Butter ice cream