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INGREDIENTS  1 large egg  1/2 cup light brown sugar, packed  1/3 cup canola or vegetable oil  1/4 cup granulated sugar  1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)  1 teaspoon vanilla extract  1 cup all purpose flour + 1/4 cup for tossing with blueberries  1/2 teaspoon baking powder  1/2 teaspoon baking soda  1/4 teaspoon salt, or to taste  1 cup coarsely grated zucchini, laid loosely in cup and not packed (don’t wring out)  1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen) INSTRUCTIONS Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix. Add the zucchini and stir to combine; set aside. To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss

Ingredients 2 tsp olive oil 1 lb Italian Sausage (casings removed if necessary) 4 oz bacon (about 4 slices), diced into small pieces* 1 cup chopped yellow onion (about 1 small onion) 3 (14.5 oz) cans low-sodium chicken broth 2 cups water 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices 1 1/2 tsp granulated sugar 1/2 tsp fennel seeds, crushed (optional) Salt and freshly ground black pepper 2 cups half and half 1 1/2 cups packed chopped kale Finely shredded Romano cheese for serving, optional Instructions Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.  Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions a

Ingredients 1 zucchini 1 1/4 cup basil (30 g) 1/3 cup water (85 ml) 4 tbsp pine nuts 2 tbsp lemon juice 1 avocado 12 sliced cherry tomatoes Instructions Make the zucchini noodles using a peeler or the Spiralizer. Blend the rest of the ingredients (except the cherry tomatoes) in a blender until smooth. Combine noodles, avocado sauce and cherry tomatoes in a mixing bowl. These zucchini noodles with avocado sauce are better fresh, but you can store them in the fridge for 1 to 2 days. source :  https://simpleveganblog.com/zucchini-noodles-with-avocado-sauce/

Ingredients 1 quart lime sherbet 2 liter ginger ale chilled 1 cup pineapple juice green food coloring to make it more vibrant if desired sliced limes for garnish gummy worms Instructions Add ginger ale and pineapple juice to pitcher or punch bowl (add food coloring now if desired) Spoon sherbet in right before serving and slowly mix and it will start foaming. Garnish with fresh limes, gummy worms and ENJOY! source : h ttps://lilluna.com/witchs-potion-drink/

INGREDIENTS 1 teaspoon orange zest 1 blood orange, peel removed and quartered (or a mix of your favorite oranges) juice from 1/2 a lime 2 tablespoons pomegranate juice 1 teaspoon fresh grated ginger 3-4 fresh mint leaves 1-2 tablespoons honey (if needed to sweeten) 2 ounces silver tequila sparkling water, for topping INSTRUCTIONS In a cocktail shaker or glass jar, combine the orange zest, blood orange, lime juice, pomegranate juice, ginger, mint, and honey (if using). Muddle all of the ingredients together, squashing everything to release the juices from the fruit. Add the tequila. Fill with ice and shake until combined. Strain into your prepared glass. Top with sparkling water. Serve with fresh mint. Drink! source : https://www.halfbakedharvest.com/winter-citrus-tequila-smash/

Ingredients 1/2 cup tequila 1/2 cup white cranberry juice 1/4 cup lime juice 1/4 cup Cointreau (you could also use Grand Marnier or Triple Sec) 2+ Tablespoons agave nectar (depending on sweetness desired) 2 Tablespoons coconut cream 1/4 cup coconut rum (optional) Garnish: coconut flakes, coarse salt, lime slices Directions In a large shaker, combine all ingredients. Shake well. Grind coconut flakes and salt so they are a little finer. Place on flat plate. Run a lime wedge around edge of glasses and dip into coconut-salt mixture. Place ice cubes (for decorative ice cubes see note below) in 2 glasses. Divide contents between glasses. Garnish edge of glass with a slice of lime. Source :  https://2cookinmamas.com/white-christmas-margarita/

INGREDIENTS For the Inside: 10 ounces white chocolate, chopped (use good white chocolate bars like Lindt, Ghirardelli...) 1 1/2 tablespoons butter, diced 1/3 cup International Delight White Chocolate Raspberry Creamer For the Coating: 6 ounces white melting wafers 2 tablespoons freeze dried raspberries INSTRUCTIONS The Ganache center: In a 2 quart sauce pan, over medium heat, bring creamer to a simmer while stirring. Reduce heat to low, add butter and chocolate and continue to stir until melted. Remove from heat and pour into a shallow bowl or pan. Allow to cool completely (you can speed this along by placing in the fridge for 30-90 minutes). Use a small cookie scoop to portion the chocolate and then roll each into a ball and place on wax paper. Chocolate will melt a little from the heat of your hands so place back in the fridge for about 30 minutes or until firm again. Blend freeze dried raspberries until finely crushed and place in a bowl. Heat white melting wafers in a microwave pro

Ingredients 2 ripe bananas 1 cup old fashioned rolled oats 1 Tbsp protein powder 1/2 teaspoon ground cinnamon 1/4 cup mini chocolate chips Instructions Preheat the oven to 350 F and line a baking sheet with parchment paper. In a large bowl, add the ripe bananas and mash it with a fork. Add the oats, protein powder, ground cinnamon and the mini chocolate chips. Mix it till it is well combined. Using a small cookie scoop, form the mixture into approximately 1 inch balls. This should make 20 balls. Place the balls on the parchment lined baking sheet. Bake for 15 minutes. Let it cool and then store it in an air-tight container. Source :  https://www.lifeissweeterbydesign.com/weight-watchers-energy-balls/

Ingredients 1 lb. frozen chicken breast 4 slices turkey bacon 1/4 cup cheddar cheese 3/4 cup cottage cheese low fat 1/4 cup Greek yogurt low fat 1 tsp garlic salt 1 tsp onion powder 1/2 tsp pepper 1/2 tsp parsley 1 tsp fresh dill 1/2 tsp dried Instructions Place the frozen chicken in the bottom of the Instant Pot. Add 1 cup water, then lock the lid into place and turn the pressure valve to seal. Cook on high pressure using the manual function for 12 minutes. When done let the pressure release naturally. This will prevent the chicken from drying out. While the chicken is cooking cook the turkey bacon in the oven according to the package. Cut into cubes and set aside until ready to use. Mix the cottage cheese, yogurt, garlic salt, onion powder, pepper, parsley, and dill together in a blender. Mix well until you have a ranch like dressing. Set aside until ready to use. Drain and shred the chicken. Pour the dressing from the blender, turkey bacon, and cheddar cheese over the chicken. Mix w

INGREDIENTS 3.5 pounds sweet potatoes (about 10 cups or 4 large sweet potatoes) 2 Tbsp vegan butter (or normal butter if not vegan) ¼ cup maple syrup ¼ cup unsweetened almond milk 3 Tbsp coconut sugar ½ tsp vanilla Pinch of sea salt & cinnamon (optional) Topping 1 cup pecans ⅓ cup AP flour (or flour of choice) ½ cup coconut sugar 4.5 Tbsp melted coconut oil Pinch of sea salt cinnamon (optional) INSTRUCTIONS Peel and chop your sweet potatoes into medium size chunks. Place in a large pot with water and a healthy pinch of sea salt. Bring pot to a boil then lower to medium/high and boil until sweet potatoes are fork tender (about 15 minutes). In the meantime prepare your crumble. Add all crumble ingredients to a food processor and pulse a until combined (or you can do by hand just make sure you use pecan pieces). It took me only 5 or 6 pulses. You still want chunks! Set aside. Preheat oven to 375 degrees. Once potatoes are done, drain and place in your kitchen-aide mixing bowl along wi

Ingredients 3 cups Cauliflower florets 1 tsp Olive oil 1 tbsp Water 1 tsp Corn flour / Corn starch For Sauce: 1/2 cup Vegetable broth 1 tbsp Soy sauce 1 tbsp Maple syrup 2 tsp Chili flakes 1 tbsp Tahini 5-6 cloves Chopped garlic Instructions Prepare the sauce by mixing all ingredients. Wash and cut cauliflower into florets. In the pan add cauliflower oil and a splash of water, Cover the pot and let it cook on slow heat. Once cauliflower gets soften add half of the sauce and let it simmer for 3 to 4 minutes. Add 1 tsp of cornflour into remaining sauce and mix. Now add the remaining sauce into cauliflower and cook until thickened. Serve with boiled rice. ENJOY. Source :  http://www.getsetvegan.com/vegan-sweet-and-sour-cauliflower/

Ingredients 1 pre-made pizza crust 1/2 tsp olive oil 1 garlic clove diced 6 oz marinated artichoke hearts diced 3 cups baby spinach chopped 4 oz vegan cream cheese plain or herb & garlic 1/4 cup vegan mayo 1/4 tsp garlic powder salt and pepper to taste red pepper flakes optional Instructions Preheat oven according to pizza crust instructions. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions. Remove from the oven, slice and enjoy! Source :  https://www.thissavoryvegan.com/vegan-spinach-artichoke-pizza/

INGREDIENTS 3 pounds Yukon Gold potatoes 1/2 tablespoon + 2 tablespoons olive oil 3 cloves of garlic, minced, or 1 1/2 teaspoons minced garlic 2 cups kale, stems removed, chopped, and packed tightly 1 1/2 teaspoons salt 1/2 teaspoon pepper INSTRUCTIONS Bring a large pot of water to a boil. Wash potatoes. If they are large, cut in half; place in the pot. Let the water return to a boil; cook the potatoes until fork tender, about 20-25 minutes. Meanwhile, in a skillet over medium heat, place 1/2 tablespoon oil. When hot, add garlic; cook for about 1-2 minutes until fragrant, making sure not to burn it. Add the kale to the skillet; stir. Saute until the kale is wilted. Remove from heat. When the potatoes are tender, drain the pot. Place the potatoes in a large bowl. You can either use a stand mixer or a potato masher at this point, or you can place the potatoes in a food processor. Either way, mash or cream the potatoes to your desired consistency. Add 2 tablespoons oil, kale, salt, and pe

INGREDIENTS 1 tablespoon olive oil 1 cup chopped leeks (can substitute white onion) 1 cup chopped carrots 1 cup chopped celery 3 garlic cloves, chopped 1 cup green (or brown) lentils 3 cups vegetable broth (I love Pacific Foods low-sodium broth) 2 bay leaves 1 bundle fresh thyme 1 stem fresh rosemary 3 tablespoons tomato paste 2 pounds yukon gold potatoes, chopped into 1” pieces 1 teaspoon salt 1/2–3/4 cup unsweetened soy milk (or other unsweetened flavor) 1/4 cup dairy-free butter, melted 1 tablespoon chopped parsley 1 cup frozen peas INSTRUCTIONS Heat the olive oil in a large wide pan (like a Dutch oven) over medium heat. Add the onion, carrots, celery and a pinch of salt and freshly ground pepper. Cook for 10 minutes until vegetables are soft and tender. Add in the garlic, lentils, vegetable broth, bay leaves, thyme, rosemary and bring to a boil. Reduce heat to a low, cover and simmer for 30-35 minutes until lentils are tender. Stir every 5 minutes or so, making sure vegetables aren

INGREDIENTS Heaping 1/2 cup raw cashews, soaked for 30 minutes or overnight 1/2 cup unsweetened almond milk (or water) 3 medium onions, divided 3 tbsp whole grain bread crumbs (sub certified GF bread crumbs if necessary) 3 tbsp flour (sub certified GF flour if necessary) 2 1/4 tsp salt (divided) 2 lbs frozen cut green beans 1 tbsp extra virgin olive oil 1 medium onion, diced 3 cloves garlic, minced 2–8oz packages sliced mushrooms, chopped Pinch ground nutmeg (optional) 1 tbsp soy sauce (sub tamari if necessary) 1/4 cup dry white wine (I used chardonnay) Freshly ground black pepper, to taste INSTRUCTIONS Grease a 9×13 baking dish with cooking spray and set aside. Place cashews in a bowl and cover with hot water. Set aside to soak for 30 minutes or overnight. (If you have a nutribullet or high speed blender, 10 minutes of soaking is fine.) Meanwhile, preheat oven to 475F. Thinly slice two of the onions, setting aside the other onion for later. Combined sliced onions with bread crumbs, fl

Ingredients 12 tortillas (22 cm in diameter) Vegan cheese sauce or vegan cheese to taste Enchilada filling: 1 cup dry lentils (200 g) 2 1/2 cups vegetable broth (600 ml) 1 cup sunflower seeds (140 g) 1 1/3 cup rolled oats (GF if needed) (120 g) 3 heaped tbsp tomato paste (120 g) 2 bell peppers 1 medium-sized carrot, grated 1 medium-sized tomato, chopped 2 cloves of garlic, minced 1 large onion, chopped 2 tbsp ground chia seeds or flax seeds spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika 1-2 hot chili peppers, chopped (or less if you don't like it too spicy) sea salt and pepper to taste 1 tbsp oil to fry the veggies Enchilada sauce: 1 tbsp olive oil 1 tbsp gluten-free flour (or all-purpose flour if not GF) 2 1/2 cups tomato sauce (600 g) spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper sea salt and pepper to taste Instructions Rinse lentils th

Ingredients 1 can white beans (rinse well) 2 tablespoons cashew butter 4 tablespoons maple syrup 1 teaspoon natural vanilla extract 2 tablespoons ground flaxseeds 2 tablespoons almond milk 1 teaspoon hemp hearts 1/2 cup chocolate chips Instructions Place all of the ingredients except for the chocolate chips into a food processor. Blend until smooth. Add the chocolate chips and stir well with a spoon. Serve with vegan cookies or fruit. If you want, you could add some vegan cookie crumbles on top. Source :  https://veganheaven.org/recipe/vegan-cookie-dough/

INGREDIENTS 1 package VeeTee Dine In Microwaveable Brown Rice 2 cups romaine, chopped 1/2 cup black beans, drained and rinsed 1/2 bell pepper, chopped 1/4 cup corn (thawed if frozen) 1/4 cup salsa 2 tablespoons cilantro, finely chopped 1/2 lime, juiced 1/2 ripe avocado 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper, to taste INSTRUCTIONS Cook brown rice according to package directions. Add lettuce to a bowl or a lunch container. Top with 1/2 cup rice, black beans, bell pepper, corn, salsa, cilantro, and lime juice. In a small bowl, add avocado, garlic power, onion powder, salt, and pepper. Mash until smooth. Scoop on top of burrito bowl. Source :  https://www.emilieeats.com/vegan-burrito-bowl/

INGREDIENTS 2½ cups whole milk, divided 6 large egg yolks 2/3 cup granulated sugar, divided 1/3 cup corn starch 1 vanilla bean, split and scraped 4 ounces softened cream cheese Fresh strawberries, for garnish (optional) INSTRUCTIONS In a medium bowl, whisk together ½ cup of the milk, the egg yolks, 1/3 cup sugar and the corn starch. Whisk until well blended. In a small sauce pan, heat the remaining 2 cups of milk with the remaining 1/3 cup sugar and the scraped vanilla seeds with the pod.  Heat to a simmer then remove the pod and discard. While whisking, slowly drizzle the hot milk into the bowl with the egg and sugar mixture, making sure to whisk continually. Pour the entire custard mixture back into the pan and heat just until it thickens up, which should be very quickly. Reduce to low heat, add the softened cream cheese and beat with the whisk while cooking for about one minute to form a thick creamy custard. Pour into a large serving bowl (or individual ramekins). Cover with plasti

Ingredients 10 strips Bacon – diced 2 large Shallots – peeled & small dice (about 1 1/2 cup) 3 medium Carrot – peeled & small dice (about 3/4 cup) 3 medium Celery – small dice (about 3/4 cup) 4 small cloves Garlic – peeled & minced* ¼ tsp crushed red pepper flakes ¾ tsp Kosher Salt heaping 1/4 tsp Pepper ½ cup White Wine 4 Cups Reduced sodium Chicken Stock (can substitute vegetable stock) 2 (14.5 oz) cans Cannellini Beans UNDRAINED (can substitute great northern beans)* 2 sprigs fresh Rosemary 1 Bay leaf 1 Parmesan Cheese Rind (optional) ¼ - ½ Cup Heavy Cream (can substitute Half and Half) Salt and Pepper , to taste 1 TBS fresh Parsley leaves – chopped, or more to taste ½ Cup Parmigiano Reggiano , plus more for serving Instructions Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon dripping in pan. Set aside. You want about 1 tablespoon of dripp

INGREDIENTS 1 tablespoon Butter 1/2 small white onion diced 1 1/2 cloves garlic minced 2 cups chicken broth 14 oz can diced tomatoes 15 oz can white beans drained & rinsed 1/2 cup heavy cream 1/4 cup grated parmesan 1 cup baby spinach 5-9 oz cheese tortellini 1 cup cooked shredded chicken 1/8 teaspoon pepper 1/2 teaspoon Salt 1/2 tablespoon Italian seasoning INSTRUCTIONS In a large pot, melt butter over medium heat.  Add in diced onion and minced garlic and cook until tender.  Add chicken broth, diced tomatoes, white beans, heavy cream, shredded parmesan, Italian seasoning, salt, and pepper to the pot with the onion and garlic stirring to combine.  Bring the soup to a simmer.  Stir in shredded chicken, cheese tortellini, and spinach.  Simmer for 10 minutes. Tortellini should be cooked through and soup should thicken.  Serve with shredded parmesan and your favorite bread! Source :  http://www.goingforgrace.com/recipe/tuscan-tortellini-soup/

Ingredients Cake: One 1 1/4 cups unsweetened applesauce or oil, this is what my Nana used 2 cups granulated sugar 3 eggs room temperature Two 2 cups all-purpose flour 1 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon Three 2 cups grated carrots 1 cup shredded sweetened coconut 1 cup chopped nuts optional 1 tsp vanilla 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup} Cream Cheese Frosting: 1/2 cup butter softened 8 oz cream cheese softened 1 tsp vanilla 1 lb powdered sugar top with toasted pecans or coconut if desired Instructions Preheat oven to 350 degrees. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.) Bake for 35-40 minutes for the 9x13 and 9

Ingredients 16 oz ziti pasta 20 oz alfredo sauce 8 oz sour cream 15 oz Ricotta cheese 2 large eggs beaten 1/4 cup parmesan cheese grated 1/4 cup parsley fresh and chopped 1 cup mozzarella cheese Instructions Preheat oven to 350. Prepare pasta according to package directions. Drain and pour back in your pot. In a large bowl, combine alfredo sauce and sour cream. Add ziti and toss until coated. Spoon half of the pasta into a greased 9x13-inch dish. In a separate bowl, stir together ricotta cheese, eggs, parmesan and most of the parsley. Spread evenly over pasta in the baking dish. Evenly spoon remaining pasta on top. Sprinkle with Mozzarella cheese and little fresh Parsley. Bake for 25-30 minutes. Source :  https://lilluna.com/three-cheese-pasta-bake/

INGREDIENTS THE NORTH POLE 4 ounces vodka 2 ounces Kahlúa or more to taste 4 tablespoons chocolate syrup 1 teaspoon vanilla extract 3 teaspoons molasses 1/8 teaspoon ginger 1/2 cup heavy cream or whole milk whipped cream candy canes and gingerbread cookies, for serving (optional) INSTRUCTIONS THE NORTH POLE In a cocktail shaker combine the vodka, Kahlúa, chocolate syrup, vanilla, molasses, and ginger.  Shake until well combined. Add ice and shake again. Strain into 4 glasses.  Top off each glass with heavy cream. Dollop with whipped cream and garnish as desired. DRINK! Source :  https://www.halfbakedharvest.com/north-pole-cocktail/

INGREDIENTS FOR THE ROSEMARY SIMPLE SYRUP*: ½ cup water ½ cup granulated sugar 1 sprig rosemary FOR A SMALL BATCH: 6 oz vodka (I love Tito's) 1 oz freshly squeezed lemon juice 2 oz rosemary simple syrup Club soda Handful of fresh cranberries (whole frozen berries are ok) 2 sprigs of rosemary FOR A LARGE BATCH: 30 oz vodka (3 ¾ cups or approx 1 liter from which you'll have a couple ounces leftover) 5 oz freshly squeezed lemon juice 10 oz (1 ¼ cups) rosemary simple syrup (triple the recipe above) 1 liter club soda ½ bag of fresh cranberries (whole frozen berries are ok) 10 sprigs of rosemary INSTRUCTIONS To make a small batch: Pour vodka, lemon juice, and simple syrup into a drink shaker filled with ice. Cover and shake well to blend. Divide drink mix between 2 rocks glasses filled with ice, straining the ice from the shaker as you pour. You'll only want to fill the glasses ¾-full. Top with club soda and a few cranberries for garnish. Add a sprig of rosemary to use as a stirr

INGREDIENTS 1 cup cheddar cheese 4 tbs almond flour 1 tbs parmesan cheese 1/4 tsp xanthan gum 3 eggs INSTRUCTIONS Whisk eggs together in a large bowl. Add all other ingredients to the bowl and mix well. Place four to five spoonfuls of the mixture onto a baking sheet lined with parchment paper and shape as desired (hot dog bun shape, hamburger bun shape, etc.). Bake for 10-12 minutes at 350 degrees and then broil for 3 minutes. Source :  https://www.buttertogetherkitchen.com/best-keto-buns/

INGREDIENTS 2.5 cups of organic chickpeas no salt added, rinsed and strained (from a can) 1/2 cup white onion chopped 1/2 cup oat flour (gluten-free or all purpose should work too, see notes**) 1/4 cup chopped scallions 1 tablespoon extra virgin avocado oil (I used Primal Kitchen) + more for frying 1 teaspoon cumin Optional parings: pita bread, greens, hummus, etc. DIRECTIONS First add all ingredients to food processor Pulse/blend until completely combined, it should form dough of sorts Place the falafel dough in fridge for 30-60 minutes, I left mine in the food processor container but feel free to use what you prefer After the falafel dough cools, begin forming them into small patties using your hand (about 1.5-2 tablespoons or so) Heat a medium skillet on medium-high heat with avocado oil so entire pan is coated with a thin layer Gently place the falafels onto the pan (I did this in two batches due to size of my pan) Cook on medium heat for about 3-5 minutes on each side or until cri

INGREDIENTS  12 oz skinless boneless chicken breast/thigh, cut into small pieces  oil, for deep-frying  1 tablespoon oil  2 cloves garlic, minced  4 tablespoons bottled Thai sweet chili sauce  1 teaspoon lime juice  1 pinch salt  1/2 teaspoon white sesame  1/2 tablespoon chopped cilantro leaves Frying Batter:  1 egg white  1/2 cup all-purpose flour  1/4 cup cornstarch  1/2 teaspoon baking powder  1/2 cup water, ice cold  1 tablespoon cooking oil  1 pinch salt DIRECTIONS Mix all the ingredients for the Batter until well combine. Add the chicken into the batter. Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil. Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the c

Ingredients Chicken 1 tablespoon coconut oil 1 small red onion chopped fine 1 teaspoon minced garlic 1 pound boneless skinless chicken breasts Dressing 4 tablespoons lime juice 3 tablespoons fish sauce Red Boat brand 1 tablespoon fresh ginger peeled and grated (or 2 drops Ginger Essential Oil) 2 teaspoons red pepper flakes 1 tablespoon honey to taste 3 tablespoons extra virgin olive oil Salad 4 cups shredded Napa cabbage 1 red pepper diced 3 carrots grated 2 scallions chopped 1/4 cup fresh basil chopped 1/4 cup fresh cilantro chopped 1/4 cup raw cashews toasted and chopped Instructions Chicken Heat coconut oil over medium high  heat. Season to taste with salt and pepper. Add onion and garlic and cook for two minutes.  Add chicken and saute until browned and the chicken is fully cooked.  Allow to cool and shred chicken Dressing Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.  Slowly whisk in olive oil until emulsified. Add honey to taste. (You m

Ingredients Teriyaki Sauce 1/2 cup low-sodium soy sauce 1/3 cup water 3 tablespoons brown sugar 2 tablespoons granulated sugar 2 tablespoons rice vinegar 1 clove garlic, minced or pressed (I use garlic paste) 1 teaspoon ground ginger (I use ginger paste) 1 tablespoon cornstarch 2 tablespoons warm water Chicken 1 lb ground chicken 1 teaspoon onion powder 2 cloves garlic, minced or pressed (I use garlic paste) 1 1/2 cups finely chopped broccoli 3/4 cup thinly sliced carrots chopped green onions, sesame seeds (for garnish) cooked rice for serving Instructions Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved. Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while you cook the meat.  In a large skillet over medium-high heat add ground chicken, onion powder a

INGREDIENTS: 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded* 1 tablespoon cornstarch 1/3 cup reduced sodium soy sauce 1/4 cup brown sugar, packed 3 cloves garlic, minced 1 tablespoon freshly grated ginger 2 tablespoons honey 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks 1 tablespoon olive oil 1 teaspoon sesame seeds 1 green onion, thinly sliced DIRECTIONS: In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning th

INGREDIENTS For the vegan alfredo sauce: ¾ cup raw cashews ½ cup water 1 tablespoon fresh lemon juice 1/2 tablespoon nutritional yeast 1 teaspoon mellow white miso 1/4 teaspoon garlic powder sea salt and pepper, to taste For the sweet potato noodles: 1 tablespoon extra virgin olive oil 2 cloves garlic, peeled and minced 2 medium sweet potatoes (about 1 pound), peeled and spiralized 2 tablespoons water For serving (optional): 1/2 small bunch fresh parsley, chopped 2 tablespoons hemp seeds couple small pinches red pepper flakes INSTRUCTIONS Make the sauce: Add all of the sauce ingredients to a blender . Blend together on high speed until smooth and creamy, about 1 minute. Set aside. Cook the noodles: Heat a large skillet over medium heat. Add the olive oil and once warm, add the garlic and cook until until golden brown, about 1 minute. Add the sweet potato noodles and toss to coat. Cook for 2 minutes, tossing occasionally. Add the water and toss again. Cover and cook, tossing every so of

Ingredients For the Sweet Potatoes Veggie Burgers 1½ cup cooked and mashed sweet potatoes (2-3 sweet potatoes) ½ cup canned black beans, drained and rinsed ½ cup, cooked quinoa (I cook mine in veggie broth for added flavor) ½ cup oat flour, click here to make your own ? cup sweet frozen corn 2 green onions, including the green parts, finely chopped 2 TBS red bell pepper, chopped 2 TBS cilantro, finely chopped *1/4 tsp chipotle chili powder (may add more to taste, see bottom note) ½ tsp cumin 1 tsp oregano ¼ tsp kosher salt pepper to taste olive oil For the Cilantro Lime Sour Cream 8 oz light sour cream juice of 1 small lime, or to taste zest 1 lime 1 heaping TBS chopped cilantro (add more if you like) ¼ cumin ½ chili powder salt and pepper, to taste Instructions Scrub, rinse, and pierce the sweet potatoes with a fork several times all over the potato. Bake sweet potatoes at 350 degrees on a baking sheet lined with foil. Cook potatoes until fork tender. After potatoes cool, peel skin an

Ingredients 2 Golden Beets peeled 2 Grapefruits peeled 4 Cara Cara Oranges peeled 6 Blood Oranges peeled 2 Cups Baby Carrots Instructions Prep your fruits - peel beets and citruses. Juice everything. Serve chilled. Enjoy! Source :  https://wellandfull.com/2016/03/sunny-citrus-beet-juice/

Ingredients 6 lg eggs 1 1/2 cup fresh spinach 1/3 cup feta cheese 1/8 tsp garlic powder 1/8 tsp onion powder pinch kosher salt pinch black pepper cooking spray or butter Instructions Pre-heat oven to 350 degrees.   Generously oil small muffin tin. Add spinach and feta to cups in muffin tin. Whisk eggs in a measuring cup with a pour spout.  Add garlic powder, onion powder, salt, and pepper. Pour egg mixture into cups until at least 3/4 way full.   Bake for 20 minutes.  Remove and cool.  Store in fridge for up to 5 days or freeze for 3 months. Source :  https://www.servedfromscratch.com/spinach-and-feta-egg-cups/

Ingredients Stick Pretzels White Chocolate or White Candy Melts Plastic Spider Rings Wax paper Instructions Place white chocolate or candy melts in a microwave safe bowl. Microwave on high for 1 minute and stir. Continue to microwave in 30 second increments until chocolate is smooth. Do not overcook or you will ruin it! Place a dab of white chocolate on the wax paper. Place pretzels around in a fan shape with one end in the white chocolate. Continue adding pretzels until you have a complete circle. Drizzle a spoonful of white chocolate around in a circle motion to make the “webs”. Cut the ring part off of the spider rings and add them to the web. (You could leave them on if you want children to be able to wear them. They just won’t sit flat.) Let the white chocolate dry completely. Carefully pull the webs away from the wax paper and enjoy! Source :  https://thejoysofboys.com/spider-web-pretzels/

INGREDIENTS 1 lb linguine pasta (or fettuccine spaghetti, etc) 1/2 - 1 1/2 Tbsp red pepper flakes (amount depends on how spicy you want it) 2 Tbsp vegetable oil 1/3 - 1/2 cup toasted sesame oil 1 1/2 tsp chili paste 6 Tbsp soy sauce 6 Tbsp honey Scallions carrots, peanuts, cilantro, Sriracha, and sesame seeds to garnish INSTRUCTIONS Chop garnishes and set aside. Boil pasta, drain. While pasta is boiling, heat oils in a large skillet with red pepper flakes.   Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey. Toss pasta in the skillet with the sauce. Can be served hot, room temperature or cold.  Top with garnishes and enjoy! Source :  https://www.thechunkychef.com/spicy-thai-noodles/

INGREDIENTS 12 ounces cream cheese softened 1/2 teaspoon garlic powder 1 teaspoon Italian seasoning ½ teaspoon red pepper flakes 1 3/4 cups freshly grated Mozzarella Cheese divided 1/2 cup freshly shredded or grated Parmesan cheese 1 pound spicy Italian sausage cooked and drained 1 15-ounce can diced tomatoes, drained (but not rinsed) 3/4 cup Pepperoncinis drained and diced Fresh chopped basil for garnish Crostini toasted bread or crackers for dipping INSTRUCTIONS Preheat oven to 350 degrees F. Spray a 2 1/2 quart (I used an 11-inch oval) baking dish with nonstick cooking spray and set aside. Combine all ingredients together, except 3/4 cup of Mozzarella and basil. Spread the sausage dip into the prepared baking dish. Sprinkle with reserved mozzarella. Sprinkle with a little Italian seasoning if desired. Bake at 350 degrees for 20 minutes, or until bubbly. For additional browning of the cheese, switch to the broiler during the last few minutes, but watch closely as it can burn quickly.

Ingredients: 1 1/2 ounces bourbon 1 1/2 ounces pear purée (recipe below) 1/4 ounce ginger liqueur 1/4 ounce agave nectar 1/2 ounce freshly squeezed lemon juice 1/4 teaspoon allspice dram Soda water to taste 2-3 dashes Hella Bitters Aromatic Bitters (from the Craft Your Own Bitters Kit) Freshly cut thyme or sage sprigs for garnish Directions In a mixing tin or cocktail shaker, add the bourbon, pear purée, ginger liqueur, agave nectar, lemon juice, and allspice dram.  Fill with ice, shake well, and strain into a cocktail glass, filled with fresh ice. Add soda to taste and give 2-3 shakes of Hella Bitters Aromatic Bitters. Gently smack the fresh herbs to release their aromatics and place them in the finished cocktail.  For the pear purée: Peel, core, and coarsely chop 3 pears. Purée the chopped pears and 2 ounces of lemon juice in a blender until smooth.  Strain and press the pear mixture through a fine-mesh strainer or chinois, discarding the remaining solids. This mixture yields enough

Ingredients Mocktail 2 oz. unsweetened cranberry juice 4 oz. ginger beer Fresh cranberries, for garnish Orange Sugar (Enough For FOUR Drinks) 2 tablespoons granulated sugar 1 teaspoon orange zest Instructions On a small plate, combine the sugar with the orange zest. Stir them together until combined, and set aside. Slice an orange with a sharp knife, and cut into a wedge. Run the wedge around the rim of your glass. Make sure the entire rim is damp, as the orange sugar won’t stick if it’s not. Dip the rim into the orange sugar on the plate, moving the glass until all parts are coated. Using a jigger or a liquid measuring cup, measure out the cranberry juice and pour into the glass. Pour the ginger beer on top of the cranberry juice, and stir. Garnish with fresh cranberries, and enjoy immediately! Source :  https://www.thespeckledpalate.com/sparkling-ginger-cranberry-mocktail/

Ingredients 1 Stick butter softened 1/4 Cup cream cheese softened 1 1/2 Cups granulated sugar 2 Large eggs 1 Teaspoon vanilla extract 1 Teaspoon almond extract 2 1/2 Cups all purpose flour 2 Teaspoons corn starch 1 Teaspoon baking soda 1/4 Teaspoon salt 1 Cup sprinkles nonpareils Instructions In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes. Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined. Refrigerate dough for two hours before baking. When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray. Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles. Place the cookies onto prepared baking sheet, spacing 2

Ingredients 1 bottle blue Hawaiian Punch 1 gallon, chilled 1 2 Liter of Sprite chilled 12 oz pineapple juice chilled 10 scoops vanilla ice cream Instructions In a large punch bowl, stir together the punch, Sprite, and pineapple juice. Just before serving, drop in the scoops of ice cream. Gently stir, just until slightly frothy. Ladle punch into glasses to serve, topping each glass off with one of the scoops of ice cream. Source :  https://4sonrus.com/frozen-snowball-punch/

Ingredients 2 chicken breasts skinless, boneless, cut into chunks 1 pound andouille sausage links sliced 1 can diced tomatoes 28 ounces 1 large onion chopped 1 red bell pepper finely chopped 2 stalks celery thinly sliced 2 cups chicken broth 1/2 teaspoon dried thyme 2 teaspoons dried oregano 1 tablespoon Cajun seasoning 1/2 teaspoon cayenne pepper 1 pound shrimp 13-15 count Instructions Add all the ingredients except the shrimp into the slow cooker and stir. Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp. Serve over rice. Source :  https://therecipecritic.com/slow-cooker-jambalaya/

Ingredients 1.5 lbs. boneless skinless chicken tenders breasts will work fine too 1 lb. bag baby carrots 1.5 lbs. Yukon gold potatoes cut into wedges ½ cup salted butter melted 1 Tbsp. minced garlic ½ tsp. salt ¼ tsp. pepper 1 tsp. dried thyme 1 tsp. dried parsley Instructions Add the chicken down in the middle of the slow cooker. Add the potatoes on one side and the carrots on the other side. In a small bowl mix together the butter, garlic, salt, pepper, thyme and parsley. Pour the butter mixture over the chicken and veggies. Cover and cook on HIGH for 4 hours or low for 6-8 hours. Serve and enjoy! Source :  https://www.themagicalslowcooker.com/slow-cooker-garlic-butter-chicken-and-veggies/

INGREDIENTS 5 boneless skinless chicken breasts 1 cup chicken broth 1/2 cup teriyaki sauce 1/3 cup brown sugar 3 teaspoons minced garlic 4 cups cooked rice 2 cups baby carrots (steamed) 2 cups broccoli florets (steamed) INSTRUCTIONS Spray slow cooker with nonstick cooking spray and place chicken in bottom. In a medium bowl, whisk together chicken broth, teriyaki sauce, brown sugar and garlic. Pour over chicken. Cover and cook on low for 6-8 hours. Shred chicken in slow cooker once cooked. Place cooked rice in individual bowls. Top with chicken, extra sauce from slow cooker and steamed vegetables. Source :  https://www.sixsistersstuff.com/recipe/slow-cooker-chicken-teriyaki-bowl/

Ingredients 2 Tablespoons oil 1 pound medium sized shrimp peeled and deveined ½ teaspoon salt ½ teaspoon black pepper 1 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1 1/2 teaspoon dried oregano 1 teaspoon chili powder 1 large head romaine lettuce chopped 1 pint cherry tomatoes sliced 1/2 red onion finely sliced 1 cup yellow corn kernels 1 cup black beans rinsed 1/4 cup fresh cilantro minced 2 large avocados diced Juice of one lime Salsa Ranch Dressing: 1/2 cup ranch dressing 1/4 cup salsa Instructions In a medium sized skillet over medium high heat add the oil and shrimp. Season with salt, pepper, cumin, garlic powder, oregano, and chili powder. Sauté the shrimp until it turns pink about 2 minutes. Remove from the heat. In a large bowl combine shrimp, romaine lettuce, cherry tomatoes, onion, corn, black beans, cilantro, and avocado and lime juice. Mix until combined. Serve with tortilla chips and salsa ranch dressing if desired. Source :  https://therecipecritic.com/shrimp-avoc

Ingredients 2 pounds unpeeled fresh large shrimp 1/2 cup butter, divided 2 (32-ounce) cartons chicken broth 1 pound andouille sausage, sliced 1/2 cup vegetable oil 1 cup all-purpose flour 2 cups finely chopped yellow onion 1 cup finely chopped green bell pepper 1 cup finely chopped celery 2 tablespoons minced garlic 1 (12-ounce) bottle amber beer 1 tablespoon Cajun seasoning 2 teaspoons Worcestershire sauce 1 teaspoon dried thyme 2 bay leaves 1/2 cup green onion tops 1/4 cup chopped fresh parsley 1 pound lump crabmeat Cooked rice for serving Instructions Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed. In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth. Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed. In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside. Add oil and remaining 1/4 cup