Orange Cardamom Tahini Granola

This vegan granola recipe combines the flavors of citrusy orange and aromatic cardamom with the richness of tahini, resulting in a crunchy and satisfying breakfast or snack option.

Ingredients:

• 3 cups rolled oats
• 1 cup almonds, chopped
• 1/2 cup tahini
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• Zest of 1 orange
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt

Instructions:

Preheat oven to 325F 160C and line a baking sheet with parchment paper

In a large bowl, mix together rolled oats, chopped almonds, tahini, maple syrup, melted coconut oil, orange zest, ground cardamom, and salt until well combined

Spread the mixture evenly onto the prepared baking sheet

Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and crispy

Allow the granola to cool completely on the baking sheet before transferring it to an airtight container for storage

Enjoy your Orange Cardamom Tahini Granola as a delicious topping for yogurt, with plant-based milk, or as a snack on its own!

Low Carb Seafood Alfredo

Enjoy a rich seafood Alfredo that is still keto-friendly. It has shrimp, scallops, and squid in a creamy Parmesan sauce and is served over low-carb fettuccine or zucchini noodles.

Ingredients:

• 200g shrimp, peeled and deveined
• 200g scallops
• 200g squid, cleaned and sliced into rings
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon chopped parsley, for garnish
• 200g low carb fettuccine or zucchini noodles

Instructions:

In a large skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant, about 1 minute

Add shrimp, scallops, and squid to the skillet

Cook until seafood is cooked through, about 3-4 minutes

Remove seafood from the skillet and set aside

In the same skillet, pour in heavy cream and bring to a simmer

Whisk in grated Parmesan cheese until the sauce is smooth and thickened

Season with salt and pepper to taste

Return cooked seafood to the skillet and stir until well coated with the sauce

Meanwhile, cook the low carb fettuccine or zucchini noodles according to package instructions

Serve the seafood Alfredo over the cooked noodles, garnished with chopped parsley

Enjoy your low carb seafood Alfredo!

Cherry Lemonade Whisky

Cherry Lemonade Whisky is a delightful summer cocktail that combines the tartness of lemon with the sweetness of cherries, perfectly balanced with a kick of whisky. It's refreshing, fruity, and ideal for sipping on a hot day.

Ingredients:

• 1 cup fresh lemon juice
• 1/2 cup cherry syrup
• 1/4 cup agave syrup
• 1/4 cup water
• 1/2 cup whisky
• Ice cubes
• Fresh cherries and lemon slices for garnish

Instructions:

In a small saucepan, combine cherry syrup, agave syrup, and water

Heat over medium heat until the mixture starts to simmer, stirring occasionally

Remove from heat and let it cool completely

In a pitcher, mix together fresh lemon juice, cherry syrup mixture, and whisky

Fill glasses with ice cubes and pour the cherry lemonade whisky mixture over the ice

Garnish with fresh cherries and lemon slices

Serve immediately and enjoy!

Tasty Gluten Free Potato and Mustard Rings

Instead of onion rings, try these tasty gluten-free potato and mustard rings. They are crispy and taste great. The Dijon mustard and olive oil give it a tangy taste, and the gluten-free bread crumbs give it a satisfying crunch. It's great as a snack or side dish!

Ingredients:

• 4 large potatoes, peeled and sliced into rings
• 1 cup gluten-free bread crumbs
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the garlic powder, paprika, salt, and pepper in a bowl and mix them together

Place the potato rings on a baking sheet that has been lined with parchment paper

Mix the Dijon mustard and olive oil together in a different bowl

Spread the mustard and oil mixture out evenly on each potato ring by brushing it on

Cover each potato ring with the seasoned bread crumbs mixture and press down gently to make sure they stick

The potato rings should be baked in a hot oven for 25 to 30 minutes, or until they are golden brown and crispy

Enjoy while hot!

Avocado Fries with Guacamole

Avocado fries are a delicious and healthy snack that's a great alternative to traditional potato fries. They're baked to crispy perfection and paired with a creamy homemade guacamole dip.

Ingredients:

• 2 ripe avocados
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 eggs
• 1 cup flour
• Cooking spray

Instructions:

Turn on your oven and heat it up to 425F 220C

Take the pit out of the avocados and cut them in half

Then, cut them into thick fries

Put the Parmesan cheese, garlic powder, paprika, salt, and pepper in a bowl and mix them together

Mix the eggs in a different bowl

First, coat each avocado fry evenly in flour

Then, coat them evenly in beaten eggs

Finally, coat them evenly in the breadcrumb mixture

Put the avocado fries that have been sprayed with cooking spray on a baking sheet that has been lined with parchment paper

Heat the oven and put the cookies in it

Bake for 15 to 20 minutes, or until they are golden brown and crispy

Put the avocado fries in the oven while you make the guacamole

Mash the last avocado with salt, pepper, and lime juice

Put the hot avocado fries next to the guacamole dip that you just made

Avocado fries are good for you, and guacamole dip is great with them

Reese's Cup Brownies

Indulge in the rich chocolaty goodness of brownies infused with chopped Reese's Peanut Butter Cups. This decadent treat is a perfect marriage of chocolate and peanut butter flavors, guaranteed to satisfy your sweet cravings!

Ingredients:

• 1 box brownie mix
• 2 eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 12 Reese's Peanut Butter Cups, unwrapped and chopped

Instructions:

Warm the oven up to 175F 350C

Put brownie mix, eggs, water, and vegetable oil in a bowl and mix them together

Mix everything together well

Add chopped Reese's Peanut Butter Cups to the brownie batter and mix them in well

Put the batter into a 9x9-inch baking pan that has been greased

After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it

Let the brownies cool all the way down before you cut them into squares

Vegan Crock Pot Cheddar Bacon Ranch Potato Soup

It's easy to make this vegan version of the classic cheddar bacon ranch potato soup in the crock pot. It tastes great and is comforting.

Ingredients:

• 6 cups diced potatoes
• 4 cups vegetable broth
• 1 cup diced onion
• 1 cup shredded vegan cheddar cheese
• 1 cup coconut milk
• 1/2 cup vegan bacon bits
• 1/4 cup nutritional yeast
• 1 tablespoon ranch seasoning mix
• Salt and pepper to taste

Instructions:

Put vegetable broth, diced onion, nutritional yeast, ranch seasoning mix, salt, and pepper in a crock pot

Then add the diced potatoes

For 6 to 8 hours on low heat or 3 to 4 hours on high, until the potatoes are soft

If you want to change the texture of the soup, use an immersion blender to blend some of it but leave some chunks

Add vegan cheddar cheese, vegan bacon bits, and coconut milk

Keep cooking on low heat for another 30 minutes, or until the cheese melts and the flavors are well mixed

If you need to, change the seasonings and serve hot

If you want, you can add more vegan bacon bits and shredded vegan cheddar cheese as a garnish

Italian Chopped Salad

This Italian chopped salad is a refreshing and satisfying vegetarian dish that bursts with flavors. It's a perfect blend of crisp vegetables, creamy mozzarella, and tangy dressing, making it the only Italian chopped salad recipe you'll ever need!

Ingredients:

• 1 head of romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, pitted and sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh mozzarella cheese, cubed
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, black olives, basil leaves, mozzarella cheese, and Parmesan cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing

Drizzle the dressing over the salad and toss well to coat all the ingredients

Serve immediately and enjoy your delicious Italian chopped salad!