Ingredients:

• 1 cup unsalted butter


• cup cocoa powder


• 2 cups granulated sugar


• 4 large eggs


• 1 teaspoon vanilla extract


• 1 cups all-purpose flour


• teaspoon salt


• 1 cup chopped nuts optional

Instructions:

Preheat oven to 350F 175C

Grease a 9x13-inch baking pan

In a medium saucepan, melt the butter over low heat

Remove from heat and stir in cocoa powder until smooth

Stir in sugar, eggs, and vanilla extract until well combined

Mix in flour and salt until just incorporated

If desired, fold in chopped nuts

Pour batter into prepared pan and spread evenly

Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs

Allow brownies to cool completely in the pan on a wire rack before cutting into squares

Ingredients:

• 1 to-go cup


• Wine of your choice


• Edible glitter

Instructions:

Put as much wine as you want into the to-go cup

Add glitter that you can eat to the wine

Put the lid on the to-go cup on tightly

To mix the glitter with the wine, give it a light shake

Have fun with your sparkling wine!

Ingredients:

• 1 cup quinoa, cooked


• 1 can 15 oz black beans, drained and rinsed


• 1 cup corn kernels, frozen or fresh


• 1 cup bell peppers, diced


• 1 cup red onion, diced


• 1 cup spinach, chopped


• 1 cup enchilada sauce


• 1 cup shredded cheese cheddar or Mexican blend


• 8 whole wheat tortillas


• 1 teaspoon cumin powder


• 1 teaspoon chili powder


• Salt and pepper to taste

Instructions:

Before you start cooking, heat the oven to 375F 190C

Cook the quinoa and put it in a large bowl

Add the corn, bell peppers, red onion, spinach, cumin powder, chili powder, salt, and pepper

Put a little enchilada sauce in the bottom of a baking dish

Put some of the quinoa mixture in the middle of each tortilla, roll them up, and put them seam-side down in the baking dish

Cover the rolled tortillas with the rest of the enchilada sauce

Add some shreds of cheese on top

Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles

If you want, you can add fresh cilantro as a garnish

Enjoy while hot!

Ingredients:

• 1 1/2 cups whole wheat flour


• 1 tsp baking soda


• 1/4 tsp salt


• 1/2 tsp ground cinnamon


• 2 large ripe bananas, mashed


• 1/4 cup honey


• 1/4 cup unsweetened applesauce


• 1/4 cup plain Greek yogurt


• 1/4 cup milk any type


• 1 tsp vanilla extract


• 1 large egg


• 1/2 cup chopped nuts optional


• 1/2 cup dark chocolate chips optional

Instructions:

Preheat your oven to 350F 175C

Line a muffin tin with paper liners or grease it lightly

In a mixing bowl, combine the whole wheat flour, baking soda, salt, and ground cinnamon

Mix well

In another bowl, whisk together the mashed bananas, honey, applesauce, Greek yogurt, milk, vanilla extract, and egg until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix

If desired, fold in the chopped nuts and dark chocolate chips into the batter

Divide the batter evenly into the prepared muffin tin, filling each about 2/3 full

Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy your Healthier Whole Wheat Honey Banana Muffins as a delicious and nutritious treat!

Ingredients:

• 200g pasta of choice


• 1 small head cauliflower, cut into florets


• 2 tablespoons olive oil


• 2 teaspoons Cajun seasoning


• 4 cloves garlic, minced


• 1 cup unsweetened almond milk


• 2 tablespoons all-purpose flour


• 1/4 cup nutritional yeast


• 1 teaspoon Dijon mustard


• Salt and pepper to taste


• Fresh parsley for garnish

Instructions:

Set the oven to 425F 220C and heat it up

Season cauliflower florets with Cajun seasoning and olive oil

Spread them out on a baking sheet

Roast the cauliflower for 20 to 25 minutes, or until it's soft and slightly browned

While the cauliflower is roasting, follow the directions on the package to cook the pasta

Remove the water and set it aside

Put 1 tablespoon of olive oil in a different saucepan and heat it over medium-low heat

Add the minced garlic and cook for about one minute, until the garlic smells good

After you add the flour, cook for one more minute

Add the almond milk slowly while whisking all the time to avoid lumps

Add the Dijon mustard and nutritional yeast and mix well

Take about 5 minutes to cook until the sauce gets thick

Add pepper and salt to taste

Mix the cooked pasta with the sauce by tossing it around

Add roasted Cajun cauliflower florets on top of the garlic pasta to serve

Before serving, sprinkle with fresh parsley

Ingredients:

• 200g firm tofu, pressed and cubed


• 2 tbsp olive oil


• 1 onion, finely chopped


• 2 cloves garlic, minced


• 1 tsp ground cumin


• 1 tsp ground coriander


• 1/2 tsp turmeric


• 1/2 tsp chili powder


• 1 can 400g chopped tomatoes


• 200g frozen peas


• Salt and pepper to taste


• Fresh coriander leaves, for garnish


• Flatbreads, to serve

Instructions:

A large skillet filled with one tablespoon of olive oil is heated over medium heat

Add the cubed tofu and cook for 5 to 7 minutes, or until golden brown on all sides

Take out and place aside from the skillet

Add the last tablespoon of olive oil to the same skillet

Add the chopped onion and cook for about 5 minutes, or until softened

Add the ground coriander, cumin, turmeric, chili powder, and minced garlic and stir

Cook for a further two minutes, or until aromatic

To the skillet, add the frozen peas and chopped tomatoes

After bringing to a simmer, cook for ten to fifteen minutes, or until the sauce has thickened and the peas are tender

To taste, add salt and pepper for seasoning

Take care not to break the cooked tofu cubes as you gently fold them in

Serve the curry hot with flatbreads and fresh coriander leaves on top

Have fun!

Ingredients:

• 1 cup cooked grits


• 1 cup cooked shrimp, chopped


• 4 tablespoons butter


• 3 cloves garlic, minced


• 1/2 cup grated Parmesan cheese


• 1/4 cup heavy cream


• Salt and pepper to taste


• Chopped parsley for garnish

Instructions:

Melt the butter in a saucepan over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

Then add the cooked shrimp and stir it in until it's all warm

Heavy cream, cooked grits, and Parmesan cheese should be added

Stir well until everything is mixed together and hot

Add pepper and salt to taste

Put the dip in a bowl, top it with chopped parsley, and serve it hot

You can eat it with crackers or brioche

Ingredients:

• 4 large russet potatoes


• 2 tablespoons olive oil


• Salt, to taste


• Black pepper, to taste


• Optional toppings: dairy-free cheese, chopped chives, dairy-free sour cream, cooked bacon ensure gluten-free

Instructions:

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

Make sure to wash and scrub the potatoes well

Use a fork or knife to make several holes in each potato so that steam can escape while they are baking

Add salt and pepper to each potato after rubbing it with olive oil

Put the potatoes on the rack in the oven or on a baking sheet that has been lined with parchment paper

If you poke a potato with a fork, it should be soft after 45 to 60 minutes in the oven

Take the potatoes out of the oven and let them cool down a bit before you touch them

Cut each potato in half lengthwise and use a fork to fluff up the inside

You can add dairy-free cheese, chopped chives, dairy-free sour cream, or cooked bacon, among other things

Serve right away and enjoy!

Ingredients:

• 1 lb spaghetti


• 1/4 cup extra virgin olive oil


• 4 cloves garlic, minced


• 1/2 tsp red pepper flakes


• 6 anchovy fillets, chopped


• 1/2 cup Kalamata olives, pitted and halved


• 1/4 cup capers, drained


• 1 can 28 oz crushed tomatoes


• 1/4 cup fresh parsley, chopped


• Salt to taste


• Freshly ground black pepper to taste


• Grated Parmesan cheese for serving

Instructions:

Follow the directions on the package to cook the spaghetti until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Put in the minced garlic and red pepper flakes

Cook for about one minute, until the garlic smells good

Add the chopped anchovy fillets to the pan and stir them around in the oil until they are fully mixed in

Put in the capers and Kalamata olives, and cook for two more minutes

Add the crushed tomatoes, stir, and bring to a simmer

Cook for 10 to 15 minutes, stirring every now and then

Toss the cooked spaghetti with the sauce in the pan so that it is evenly covered

To taste, add salt and black pepper

Add chopped parsley and grated Parmesan cheese on top and serve hot

Ingredients:

• 1 16 ounce container sour cream


• 1 8 ounce package cream cheese, softened


• 2 cups shredded sharp cheddar cheese


• 1/2 cup cooked and crumbled bacon


• 1/4 cup chopped green onions


• 1/4 cup chopped pickled jalapeno peppers


• 1 teaspoon Worcestershire sauce


• 1/2 teaspoon garlic powder


• 1/4 teaspoon onion powder


• 1 loaf French bread, hollowed out

Instructions:

In a slow cooker, combine sour cream, cream cheese, cheddar cheese, bacon, green onions, jalapenos, Worcestershire sauce, garlic powder, and onion powder

Cover and cook on low for 2 hours, stirring occasionally

Cut the top off the loaf of French bread and hollow out the center, leaving about a 1-inch shell

Fill the hollowed-out bread with the dip mixture

Wrap the filled bread loaf in aluminum foil

Place the wrapped loaf in the slow cooker, cover, and cook on low for an additional 1 hour

Serve warm with bread cubes, crackers, or vegetables for dipping