🥄 Ingredients:
7 oz skinless salmon fillet
2 cups bite-size broccoli florets1 cup sliced carrots1 tsp avocado oil or olive oilSea salt and fresh ground black pepper, to taste1 tsp sesame seeds, for garnish
Honey Soy Marinade:1 tsp grated ginger¼ tsp pepper1 Tbsp soy sauce1/2 Tbsp raw honey1 tsp sesame oil or avocado oil
🥄Instructions:
Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
In a small jar, combine all the honey soy marinade ingredients. Place the lid on and shake vigorously to emulsify, or whisk until well blended.
Grease a baking dish, place the carrots and broccoli in it, and mix them together. Add the salmon beside them, pour the honey glaze over it, and put it in the oven.
Roast for about 10-12 minutes, or until the salmon is flaky.
Sprinkle sesame seeds over the top for garnish.
🥄 Ingredients:1 tablespoon avocado oil or olive oil1/2 pounds ground beef or ground turkey1 red bell pepper, diced1 medium sweet potato diced1 cup frozen or fresh corn1/2 cup beef broth1 tablespoon Dijon mustard1/2 cup tomato sauce or crushed tomatoes1 teaspoon oreganosalt and freshly ground black pepper to taste (about 1/4 teaspoon each)Fresh parsley, choppedCooked brown rice or quinoa
🥄Instructions:
Chop the sweet potato into 1/2-inch cubes and dice the pepper.
Heat oil in a large skillet over medium-high heat, add the ground meat, cook, stirring well and breaking it apart with a wooden spoon until it crumbles. Cook until browned, about 5-7 minutes. Once browned, place the meat on a covered plate and set aside.
In the same skillet, add bell pepper, and sweet potato; cook until slightly tender-crisp.
Pour in the broth, add mustard, and tomato sauce. Cover and simmer for 12-15 minutes until the potato is tender.
Stir in the cooked ground meat and corn.
Add oregano, salt, and black pepper to taste.
Stir until everything is well combined. Cook for an additional 2 minutes until the liquid is reduced a bit.
Garnish with fresh parsley and serve with cooked brown rice or quinoa.
🥄 Ingredients:8 oz (about 225g) of your favorite pasta1/2 cup grated Parmigiano-Reggiano cheese3 tablespoons olive oil2 cloves garlic, mincedSalt and black pepper, to tasteFresh parsley, chopped (for garnish, optional)
🥄 Instructions:
Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve about 1/2 cup of pasta water before draining.
In a pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until it becomes fragrant but not browned.
Add the cooked and drained pasta to the pan. Toss to coat the pasta with the garlic-infused oil.
Gradually sprinkle the grated Parmigiano-Reggiano over the pasta, tossing continuously to melt the cheese and create a creamy sauce. If the sauce is too thick, you can add a little reserved pasta water to achieve the desired consistency.
Season with salt and black pepper to taste. Garnish with chopped fresh parsley if desired.
Apple-Pecan Salad
🥄 Ingredients:
1/2 head of lettuce (e.g., Romaine or mixed greens)1 apple, cored and thinly sliced1/2 cup pecans, chopped2 tablespoons balsamic vinaigrette dressingSalt and black pepper, to taste
🥄 Instructions:
Wash and chop the lettuce, then place it in a salad bowl.
Add the thinly sliced apples, chopped pecans to the bowl.
Drizzle the balsamic vinaigrette over the salad.
Gently toss the salad to combine all the ingredients evenly.
Season with salt and black pepper to taste.
Serve the refreshing Apple-Pecan Salad alongside the Parmigiano Pasta.
🥄 Ingredients:1-2 large cucumbers 1 package (8 oz) cream cheese, softened1 carrot, julienned1 bell pepper (any color), thinly sliced1/4 cup alfalfa sprouts or microgreensChives or green onions, finely chopped (for garnish)Soy sauce or your favorite dipping sauce
🥄 Instructions:
Peel the cucumbers and cut them into long, thin strips using a vegetable peeler or a mandoline. Aim for strips similar to the width of the cream cheese.
Lay out the cucumber strips on a flat surface.
Spread a layer of softened cream cheese along the length of each cucumber strip.
Place a few julienned carrot and cucumber strips, along with slices of bell pepper, on top of the cream cheese along the length of each cucumber strip.
Carefully roll each cucumber strip with cream cheese and vegetables into a tight spiral, creating a roll.
Once rolled, you can slice the cucumber rolls into bite-sized pieces.
Place a small amount of alfalfa sprouts or microgreens on top of each sliced roll.
Garnish the rolls with chopped chives or green onions.
🥄Ingredients:1 salmon fillet (about 3 oz)1/2 cup coarse bulgur1 cup water or chicken broth1/2 lemon, sliced1 tablespoon olive oil1 clove garlic, mincedSalt and pepper, to taste
🥄 Instructions:
In a medium saucepan, bring 1 cup of water or chicken broth to a boil.
Add the bulgur to the boiling liquid, reduce the heat to low, cover, and simmer for 12-15 minutes or until the bulgur is tender and the liquid is absorbed.
Fluff the bulgur with a fork and set aside.
Preheat your oven to 400°F (200°C).
Place the salmon fillet on a small baking sheet lined with parchment paper.
Drizzle the salmon fillet with olive oil and season with minced garlic, salt, and pepper.
Arrange lemon slices over the salmon.
Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Mandarin Salad
🥄Ingredients: 1 head of lettuce (e.g., Romaine or mixed greens)4-5 mandarin oranges, peeled 1/2 cup sliced almonds, toasted1/4 cup red onion, thinly sliced1/4 cup dried cranberries or pomegranate seeds
For the Dressing:3 tablespoons olive oil2 tablespoons red wine vinegar1 tablespoon honeySalt and pepper, to taste
🥄 Instructions:
Wash and chop the lettuce, then place it in a large salad bowl.
Add the mandarin oranges, sliced almonds, red onion to the bowl. If you’re using dried cranberries or pomegranate seeds, add them as well.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
🥄 Ingredients:2 1/2 cups all-purpose flour1 1/2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon salt2 teaspoons ground ginger1 1/2 teaspoons ground cinnamon1/2 teaspoon ground cloves1/2 cup unsalted butter, softened1/2 cup brown sugar, packed2 large eggs1 1/2 cup hot water
🥄 Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves. Set aside.
In a large bowl, cream together the softened butter and brown sugar, beat in the eggs one at a time.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add the hot water to the batter, mixing until smooth. The batter will be thin, but that’s normal.
Pour the batter into the prepared baking pan.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cooled, you can frost it with cream cheese frosting, dust it with powdered sugar, or serve it plain.
🥄 Ingredients: 1/2 lb (225g) boneless, skinless chicken thighs, cut into bite-sized pieces1/2 onion, finely chopped 1 clove garlic powder 1/2 tablespoon ginger powder 1 tablespoon curry powder 1/2 teaspoon turmeric 1/2 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon chili powder (adjust to taste) 1/2 can (7 oz) diced tomatoes 1/2 can (7 oz) coconut milk Salt and pepper, to taste 1 tablespoon vegetable oil
🥄 Instructions:
In a skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 2-3 minutes.
Add the garlic and ginger to the skillet. Sauté for another 1 minute until fragrant.
Add the curry powder, turmeric, cumin, coriander, and chili powder to the skillet. Stir well.
Add the chicken pieces to the skillet. Cook until the chicken is browned on all sides, about 3-4 minutes.
Pour in the diced tomatoes with their juice. Stir to combine.
Pour in the coconut milk, and season with salt and pepper to taste. Stir again to combine all the ingredients.
Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.
While the curry is simmering, prepare rice according to package instructions.
Taste and adjust the seasoning if necessary. If you like it spicier, you can add more chili powder.
Serve the chicken curry over a bed of rice, and garnish with chopped cilantro if desired.
🥄 Ingredients: 1 cup all-purpose flour 1/4 cup cocoa powder 2 tablespoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup milk 1 large egg 2 tablespoons unsalted butter, melted 1 teaspoon vanilla extract Maple syrup, or fresh berries/fruits for serving
🥄 Instructions:
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix; it’s okay if there are a few lumps.
Heat a griddle or a non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
Pour 1/4 cup portions of batter onto the griddle for each pancake.
Cook until bubbles form on the surface of the pancake and the edges start to look set. Flip and cook the other side until it’s cooked through.
Remove the pancakes from the griddle and repeat until all the batter is used.
Serve the chocolate pancakes with your favorite toppings, such as maple syrup, or fresh berries or fruits.
🥄 Ingredients:2 boneless, skinless chicken breasts6 slices of bacon 1/8 cup brown sugar1 teaspoon smoked paprika1/4 teaspoon garlic powder1/8 teaspoon onion powder1/4 teaspoon black pepper1/4 teaspoon salt
🥄 Instructions:
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Take half of the spice mixture and rub it evenly over the chicken breasts.
Wrap each chicken breast with two slices of bacon, ensuring the bacon is secure around the chicken. Place the chicken breasts seam side down in a baking pan or an ovenproof skillet.
Sprinkle the remaining brown sugar mixture evenly over the top of the bacon-wrapped chicken.
Bake in the preheated oven for 25-30 minutes or until the bacon becomes crisp and the chicken is fully cooked. Occasionally baste the chicken with the pan drippings for added flavor.
If you prefer extra crispy bacon, you can broil the chicken for an additional 1-2 minutes, but keep a close eye on it to prevent burning.
Mashed Potato
🥄 Ingredients:4 large potatoes (Russet or Yukon Gold), peeled and cut into chunks4 tablespoons unsalted butter1/2 cup milk (or as needed)Salt, to tasteBlack pepper, to tasteChopped fresh parsley (optional, for garnish)
🥄Instructions:
Place the potato chunks in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat to simmer. Cook the potatoes until they are tender and easily pierced with a fork, usually about 15-20 minutes.
Drain the cooked potatoes thoroughly. Return them to the pot or a mixing bowl. Using a potato masher or a fork, mash the potatoes until smooth and free of lumps.
Add the butter to the mashed potatoes while they’re still warm. Mix well to allow the butter to melt and blend with the potatoes. Gradually pour in the milk while mixing, until you reach your desired creamy consistency.
Season the mashed potatoes with salt and black pepper to taste. Adjust the seasoning as needed and mix well.
🥄 Ingredients:1 tablespoon vegetable oil1 pound (450g) ground beef1 small onion, chopped 2 cloves garlic, minced 1 can (14 ounces) diced tomatoes 1 can (14 ounces) kidney beans, drained and rinsed 1 tablespoon chili powder (adjust to taste) 1/2 teaspoon cumin Salt and pepper to taste Optional toppings: shredded cheese, sour cream, chopped green onions
🥄 Instructions:
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it’s browned and cooked through.
Stir in the chili powder and cumin. Cook for another 1-2 minutes to let the spices bloom and become fragrant.
Add the diced tomatoes (with their juice) and drained kidney beans to the pot. Stir well.
Season with salt and pepper to taste. You can adjust the chili powder for more heat if desired.
Reduce the heat to low, cover the pot, and let the chili simmer for about 15-20 minutes, stirring occasionally.
Taste and adjust the seasoning if needed.
Serve the beef and bean chili garnished with your choice of shredded cheese, sour cream, and chopped green onions.
🥄 Ingredients: 1/2 cup all-purpose flour 1 teaspoon baking powder 3/4 teaspoon superfine sugar 1/8 teaspoon salt 1 egg, lightly beaten 6 tablespoons plus 1 teaspoon whole milk 2 tablespoons (1/4 stick) unsalted butter, melted and cooled 1/3 cup shredded cheddar
Assembly: 1 ball burrata 3 shaved slices prosciutto15 cherry tomatoes, halved Fresh basil leaves Sea salt flakes and cracked black pepper, to taste
🥄 Instructions:
For Cheesy Waffles:
In a mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Stir in the egg, 6 tablespoons of whole milk, and the melted butter until the mixture is well combined. Be careful not to overmix.
Gently fold in the shredded cheddar until just combined.
Preheat your waffle maker to medium heat. Lightly grease the waffle surfaces with cooking oil spray.
Add 1/8 cup (2 tablespoons) of the waffle batter into the center of the waffle maker well and gently close the lid.
Cook the waffle until it becomes golden brown and completely cooked through, which should take about 2 to 3 minutes, depending on your waffle maker.
Remove the waffle from the waffle maker and let it cool while making the remaining waffles.
For Assembly:
Once all the waffles are ready, top each waffle with a small scoop of burrata, approximately 3 cherry tomato halves, torn prosciutto pieces, and a sprinkle of fresh oregano leaves.
Season with sea salt flakes and cracked black pepper to taste.
🥄 Ingredients:200 grams cooked brown lentils 250 grams pumpkin 50 grams baby spinach 1/2 red onion Olive oil Salt Pepper Thyme
Toppings:6 tablespoons mixed nuts (e.g., pecans and pumpkin seeds) 1/2 tablespoon maple syrup A pinch of salt A pinch of pepper1/4 teaspoon cinnamon
Dressing:1 tablespoon apple cider vinegar1 tablespoon maple syrup2 tablespoons olive oil1/2 garlic clove
🥄 Instructions:
If using dry lentils, wash about 50 grams of dry brown lentils under running water, then cook them in salted water for 15-20 minutes until soft. Alternatively, use 200 grams of canned lentils that have been pre-cooked. Wash and drain the canned lentils.
Preheat the oven to 200°C / 390°F. Line a baking pan with parchment paper.
Cut the pumpkin into cubes (about 250 grams). Place the pumpkin cubes on the prepared baking pan. Drizzle with a little olive oil and season with salt, pepper, and a pinch of thyme. Bake in the oven for about 15 minutes at 200°C / 390°F or until the pumpkin softens and edges darken. Remove from the oven and set aside. Lower the oven heat to 160°C / 320°F.
Prepare the topping: Roughly chop the mixed nuts (pecans and pumpkin seeds). Drizzle with maple syrup and season with a pinch of salt, pepper, and 1/4 teaspoon of cinnamon. Mix to coat all ingredients, then place in a baking pan lined with parchment paper. Bake in the oven for 10-12 minutes at 160°C / 320°F until the nuts turn golden brown. Remove from the oven and set aside to cool; they will harden as they cool.
Make the dressing by combining all dressing ingredients (apple cider vinegar, maple syrup, olive oil, and minced garlic) in a small jar. Close the jar with a lid and shake well to mix.
Wash and drain the baby spinach (about 50 grams), then heat a drizzle of oil in a pan over medium heat. Stir the spinach until it wilts slightly.
Add the cooked lentils to the spinach to warm them up, then transfer everything to a large bowl. Add the baked pumpkin and sliced red onion.
Drizzle the salad with the dressing, toss to combine, and sprinkle the crushed nuts on top.
🥄 Ingredients:Mini whole-wheat pita pockets Hummus Bell pepper strips Cherry tomatoes Sprouts or shredded lettuce
🥄Instructions:
Carefully open each mini whole-wheat pita pocket to create a small pocket for filling.
Spread hummus inside each pita pocket.
Stuff the pockets with bell pepper strips, cherry tomatoes, and a handful of sprouts or shredded lettuce.
Close the pita pockets and secure them with toothpicks for easy handling.
Pack the mini veggie pita pockets in a lunch container.
🥄 Ingredients:1 boneless, skinless chicken breasts1 cup fresh spinach leaves1/2 cup crumbled feta cheese1 cloves garlic, minced Salt and pepper, to tasteOlive oil for cooking
🥄 Instructions:
Preheat your oven to 375°F (190°C).
Butterfly the chicken breasts by slicing them horizontally, leaving them attached on one side.
In a bowl, mix the fresh spinach, crumbled feta, minced garlic, salt, and pepper.
Stuff each chicken breast with the spinach and feta mixture.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side.
Transfer the skillet to the preheated oven and bake for about 15-20 minutes or until the chicken is cooked through.
Slice and serve with optional side dish.
🥄 Ingredients: 6 ounces Italian sausage, sliced 1/2 tablespoon olive oil 5 ounces potato gnocchi 1/2 cup heavy cream1/4 cup chicken broth1/2 cup butternut squash puree1.5 cloves garlic, minced 1 tablespoon thyme Salt and coarsely ground black pepper, to taste
🥄 Instructions:
In a large, high-sided skillet, heat 1/2 tablespoon of olive oil over medium heat.
Add the sliced sausage to the skillet and cook for about 4 minutes on one side without turning to brown the sausage slices. Flip them over and cook for an additional 2 minutes.
To the skillet with the sausage, add the uncooked potato gnocchi, heavy cream, and chicken broth. Bring the mixture to a boil over medium heat, stirring well. Cover with a lid and allow the gnocchi to cook for about 5 minutes on medium heat while the sauce simmers.
In the same skillet with the gnocchi and sausage, add the butternut squash puree and minced garlic. Bring the sauce to a boil on medium heat, then reduce the heat to low-medium. Stir everything thoroughly and continue to cook for about 3 minutes or until the gnocchi are cooked through, the garlic reaches your desired level of doneness, and the sauce thickens. If you prefer a thicker sauce, cook it a bit longer. Remove from heat.
Stir in the thyme. Season the dish with salt and freshly ground coarsely black pepper to taste.
🥄 Ingredients:8 oz Mozzarella cheese1/2 cup fresh Basil leaves, torn or chopped1 pint Cherry or grape tomatoes, halved2 green onions, thinly sliced2 cups sweet corn (you can use thawed frozen corn or grilled corn)Balsamic glaze, for drizzlingOlive oil, for drizzling Salt and pepper, to taste Optional: Sliced avocado for added creaminess
🥄 Instructions:
If using fresh corn on the cob, you can grill it or boil it until tender. Once cooked, let it cool and then cut the kernels off the cob. If using frozen corn, thaw it according to the package instructions. You can also briefly sauté it in a pan with a little olive oil for added flavor.
In a large bowl, combine the sweet corn, Mozzarella cheese, halved cherry tomatoes, and thinly sliced green onions.
Gently tear or chop the fresh basil leaves and add them to the bowl with the other ingredients.
Optional Avocado: If you’re adding avocado, slice it and add it to the salad.
Drizzle the salad with a generous amount of balsamic glaze and a drizzle of olive oil. Season with salt and pepper to taste.
Gently toss all the ingredients together until everything is well combined and coated with the dressing.
🕷️ Creepy-Cute Meals Await in Halloween Limited Edition Bento Boxes
🥄Ingredients: 2 hard-boiled eggs Salt and pepper to taste Black olives (for the spider bodies)
🥄Instructions:
Hard-Boil the Eggs:
Place the eggs in a saucepan and cover them with water.
Bring the water to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let simmer for 9-12 minutes.
Remove the eggs from the hot water and place them in a bowl of ice water to cool. This helps make them easier to peel.
Cut each egg in half lengthwise.
Cut the black olives in half lengthwise. These will be the spider bodies.
Slice the chives into small pieces to create the spider legs.
Place the olive half in the center as the body.
Insert four chive pieces on each side of the egg to create the spider legs.
Apple smileys
🥄 Ingredients: Apple (any variety) Peanut butter and blueberry jam Peanuts Lemon juice (optional, to prevent browning)
🥄 Instructions:
Slice an apple into wedges and then spread peanut butter onto both sides of the apple, then push some peanuts in it for the teeth.
Ingredients:
For the Chicken:1/2 pound boneless skinless chicken breasts, dicedPinches of salt and pepper, to taste1/2 tablespoon cooking oil Prepared teriyaki sauceOptional: toasted sesame seeds
Teriyaki Sauce:1/8 teaspoon garlic powder2 tablespoons soy sauce1 tablespoon honey1 tablespoon rice wine vinegar1/4 teaspoon sesame oil1/8 teaspoon ground ginger
Instructions:
Season diced chicken with salt and pepper; set aside.
Heat the cooking oil in a sauté pan or wok over medium-high heat. Add the chicken and sauté, stirring occasionally, until cooked through.
While the chicken cooks, prepare the teriyaki sauce.
Once the chicken is cooked, pour the teriyaki sauce over it and toss to coat evenly. Continue cooking until the sauce simmers and thickens.
Remove from heat and serve with rice, optionally topped with sesame seeds and cooked broccoli on the side.
For the Teriyaki Sauce:
Whisk together all sauce ingredients until well combined.
👻 Boo-tiful Lunches: Introducing Our Halloween Bento Box!
🥄Ingredients: 6 Hot dogs 1 package of Crescent Roll Dough CreamBlack sesame seed
🥄 Instructions:
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cut the dough into strips approximately 1/4 inch wide.
Take each strip of dough and wrap it around a hot dog, creating a mummy-like appearance. Stretch the dough slightly and allow it to overlap and criss-cross, leaving small gaps to give the impression of a mummy peeking out from its bandages.
Place each wrapped hot dog onto a baking sheet.
Bake in the preheated oven for 10-12 minutes or until the dough turns a golden brown and the hot dogs are thoroughly heated.
Once removed from the oven, apply a small dot of cream on the dogs, then place the sesame seed eyes on the hot dogs.
Ingredients:2 boneless, skinless chicken breasts, pounded to less than 1 inch thicknessSalt and pepper, to taste1 tablespoon olive oil1/2 teaspoon garlic powder1/2 teaspoon Italian seasoning2 slices mozzarella cheese1/4 cup basil pesto1/4 cup cherry tomatoes, halved1/2 tablespoon fresh lemon juice1/4 cup packed basil leaves, thinly slicedCracked black pepper, to taste
Instructions:
In a large bowl, combine the chicken, salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss well to evenly coat the chicken with the seasonings.
Heat the grill to medium-high heat and grill the chicken for about 6-8 minutes on each side or until fully cooked through.
Once the chicken is cooked, place a slice of mozzarella cheese on top of each chicken breast and let it melt for about a minute or until nicely melted.
Meanwhile, in a separate bowl, gently toss the halved cherry tomatoes, fresh lemon juice, and thinly sliced basil leaves together.
To serve, spread about 1-2 tablespoons of basil pesto over each chicken breast and top with the tomato and basil mixture. Sprinkle some cracked black pepper on top for extra flavor.
Ingredients:
For the Seasoned Dressing:3 tbsp seasoned rice vinegar2 tbsp olive or avocado oil, divided
For the Sushi Base:1 bag of cauliflower riceSalt and pepper, to taste
For the Sushi Ingredients:8 oz. fresh shrimp, deveined and tails gently removedSalt and pepper, for seasoning
For the Toppings:1 small avocado, thinly sliced1/2 cup cucumber, sliced1/2 cup shredded carrots1/2 cup edamame, shelled
For the Mayo (if making your own):4 tbsp mayo1 tbsp sriracha1 tbsp lemon juiceSalt, to taste
Instructions:
Pat dry the shrimp and season them with salt and pepper.
Heat a skillet over medium-high heat and add 1 tbsp of olive oil. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender. Season the cauliflower rice with the seasoned rice vinegar and set it aside.
In the same skillet, add the remaining tbsp of oil and cook the shrimp in a single layer for 1-2 minutes per side, or until they are cooked through.
Assemble the sushi platter, starting with the cauliflower rice. Place shredded carrot, cooked shrimp, avocado slices, cucumber and edamame on top of the cauliflower rice.
If making your own spicy mayo, whisk together the mayo, sriracha, lemon juice, and salt in a small bowl. Drizzle the spicy mayo over the sushi bowls.
Garnish the bowls with sesame seeds and sliced green onions for an extra touch of flavor.
🥄Ingredients250g block halloumi cheese (approx. 8 oz) extra virgin olive oil mixed pepper or black pepper to taste
🥄 Mango-Avocado Salsa 1/2 large mango, peeled and diced 1/4 cup chopped red bell pepper 1/2 large avocado, peeled and diced 1/2 Tbsp fresh lime juice 1/2 Tbsp olive oil
🥄 Instructions:
Heat a pan over a very high heat. Meanwhile, brush each halloumi piece with olive oil and season well with freshly ground pepper.
Cook the cheese for a minute or two on each side, trying not to move it around the pan so it forms nice golden lines.
Mix diced mango, chopped red bell pepper, avocado, lime juice, and olive oil.
Serve with cooked rice and add fresh parsley on top.
Ingredients:1 block (14 oz) firm tofu, drained and cubed1 tbsp vegetable oil1 tbsp curry powderSalt and pepper, to taste1 cup white or brown rice2 cups water1/2 head of broccoli, cut into florets1/2 red bell pepper, sliced1/4 cup cashews1 tbsp soy sauceblack sesame seeds, for garnish
Instructions:
In a large skillet, heat the vegetable oil over medium-high heat.
Add the cubed tofu and cook for 5-7 minutes until browned on all sides.
Add the curry powder, salt, and pepper to the skillet and toss to coat the tofu.
Cook for an additional 2-3 minutes until the tofu is coated in the curry powder.
In a separate pot, combine the rice and water and bring to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer for 18-20 minutes until the rice is cooked.
While the rice is cooking, add the sliced red bell pepper and the broccoli florets to the skillet with the tofu and cook for an additional 2-3 minutes.
Drizzle the soy sauce over the mixture and toss to combine.
Serve the curry tofu mixture over the cooked rice.
Sprinkle with cashews and black sesame seeds.
Ingredients
8 oz (225g) penne pasta1/2 cup basil pesto (store-bought or homemade)1 cup cherry tomatoes, halved1 cup fresh mozzarella balls1/4 cup fresh basil leaves, tornSalt and pepper, to tasteGrated Parmesan cheese, for serving (optional)
Instructions:
Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to the package instructions until al dente.
Once cooked, drain the pasta and set aside.
While the pasta is cooking, halve the cherry tomatoes.
Tear the fresh basil leaves into smaller pieces.
In a large mixing bowl, add the cooked pasta.
Add the basil pesto to the pasta and toss until the pasta is evenly coated with the pesto.
Gently fold in the halved cherry tomatoes and mozzarella balls into the pesto-coated pasta.
Season the pasta with salt and pepper to taste. Remember that the pesto and mozzarella already contain some salt.
Sprinkle the torn fresh basil leaves over the pasta for a burst of flavor and aroma.
Ingredients:
8 ounces orzo1.5 cups baby spinach leaves, gently torn into large pieces3/4 chopped red bell pepper1/2 cup cucumber, diced 1/4 cup red onion, diced2.5 ounces green olives, drained and halved2.5 ounces Kalamata pitted olives, drained and halved3.5 ounces feta cheese1/4 cup canola oil2 tablespoons olive oil1/2 lemon, juiced3/4 teaspoon oregano1/2 teaspoon salt1/2 teaspoon black pepper
Instructions:
Begin by boiling a pot of water, seasoning it with salt, and cooking the orzo for 5 minutes. Drain, rinse, and set it aside to cool.
Transfer the cooled orzo to a spacious mixing bowl. Combine the spinach, chopped vegetables, and olives, and then crumble half of the feta cheese over the pasta mixture.
In a smaller bowl, whisk together the canola oil, olive oil, lemon juice, oregano, salt, and pepper until well blended. Pour this vinaigrette over the pasta mixture and gently fold until the pasta and vegetables are evenly coated. Taste and adjust the seasoning as needed. Sprinkle the remaining feta cheese on top.
Place the bowl in the refrigerator for an hour or overnight before serving. This pasta dish is at its best within 2-3 days, although it will remain fresh in the refrigerator for up to 1 week.
Make lunchtime the coolest time of the day!
Packed with flavors and colorful ingredients, this bento box is designed to appeal to even the pickiest eaters.
Ingredients:
1 cup all-purpose flour2 large eggs1 cup milk2 tablespoons melted butterPinch of salt1 tablespoon sugar (optional)Cooking spray or additional butter for greasing the pan
Instructions:
In a mixing bowl, whisk together the flour, eggs, milk, melted butter, salt, and sugar (if using) until you have a smooth batter. If the batter seems too thick, you can add a little more milk to achieve a pourable consistency.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with cooking spray or a small amount of butter.
Pour about 1/4 cup of the crepe batter into the center of the hot pan. Quickly tilt and swirl the pan to spread the batter evenly into a thin, round crepe.
Cook the crepe for about 1-2 minutes or until the edges start to lift and the bottom is lightly golden. Use a spatula to carefully flip the crepe and cook the other side for another 1-2 minutes.
Remove the cooked crepe from the pan and place it on a plate. Repeat the process with the remaining batter to make a total of 5 crepes.
Serve the crepes with your favorite fillings or toppings such as Nutella, fresh fruits, jam, or a sprinkle of powdered sugar.
Indulge in a delightful and customizable meal with these flavorful Tuscan Pasta salad that offer a satisfying and wholesome dining experience.
Ingredients:
8 ounces bowtie pasta, cooked and drained in cold water1/2 jar (about 3.5 ounces) sun-dried tomatoes in oil, drained1/2 can (3.25 ounces) sliced olives1/2 cup spinach2 tablespoons chopped basil1/4 cup grated cheese
For the Dressing:6 tablespoons olive oil1 tablespoon white vinegar1 tablespoon water1/2 teaspoon salt1/2 teaspoon sugar1/2 teaspoon dry oregano1/2 teaspoon dry basil Black pepper, to taste
Instructions:
In a large bowl, combine the cooked and drained bowtie pasta with the sun-dried tomatoes, sliced olives, spinach, chopped basil. Toss the ingredients until well combined.
To make the dressing, in a small bowl, whisk together the olive oil, white vinegar, water, salt, sugar, dry oregano, dry basil, and black pepper.
Drizzle the dressing over the pasta salad and toss gently until everything is evenly coated.
Sprinkle it with the grated cheese.
Give your little ones a lunchtime adventure with Bentoheaven bento boxes!
Ingredients:
4 slices of hearty artisan bread2-4 slices of cooked Butterball turkey bacon2 slices of mozzarella cheese (about 2-3 ounces)1/2 avocado, sliced1/2 ripe tomato, slicedBasil leaves1 tablespoons of butter
Instructions:
Butter one side of each slice of bread.
Place two slices of bread, butter side down, in a skillet or griddle.
Layer each slice with mozzarella, turkey bacon, avocado, tomato, and basil.
Top each sandwich with the remaining slices of buttered bread, butter side up.
Heat the skillet or griddle over medium-high heat.
Cook the sandwiches until they are golden brown and the cheese begins to melt, about 4 minutes (you can cover with a lid to speed up the melting process).
Carefully flip the sandwiches, reduce the heat to medium, and cook for a few more minutes until the cheese has melted and the bread is golden brown.
👌 Get ready to make lunchtime the highlight of your workday with Bentoheaven’s premium bento lunch boxes!
Ingredients:
👉 GREEK-SEASONED CHICKEN:
1 ½ medium boneless, skinless chicken breasts½ tablespoon extra virgin olive oil½ teaspoon dried oregano¼ teaspoon dried thyme¼ teaspoon dried basil¼ teaspoon garlic powder½ teaspoon salt
👉 TZATZIKI:½ of one large cucumber, unpeeled and grated½ cup plain, full-fat Greek yogurt 1 large clove garlic, finely minced1 tablespoon extra virgin olive oil½ tablespoon white vinegar¼ teaspoon salt½ tablespoon minced dill
👉 CAULIFLOWER TABBOULEH:6-ounce bag cauliflower rice, thawed¼ medium cucumber, unpeeled and diced½ cup tomatoes, diced ¾ cup flat-leaf parsley, chopped2 tablespoons mint leaves, chopped (optional)1 scallion, white and pale-green parts only, sliced thin½ clove garlic, finely minced1 tablespoon extra-virgin olive oil⅛ teaspoon finely grated lemon zest1 tablespoon fresh lemon juice⅛ teaspoon crushed red pepper flakes½ teaspoon salt, plus more to taste
👉 MEAL PREP BOWLS:1 ½ tablespoons hummus2-3 kalamata olivesCrumbled feta, if desired
Instructions:
👉 FOR THE GREEK-SEASONED CHICKEN:
Preheat the oven to 400ºF. Combine the dried herbs, spices, and salt in a small bowl.
Brush both sides of the chicken breasts with olive oil and sprinkle generously with the herb mixture.
Bake the chicken breasts for about 20-25 minutes. Remove from the oven and set aside to cool fully.
👉 FOR THE TZATZIKI:
Place the grated cucumber on a paper towel, gather the edges together, and gently squeeze to remove excess liquid. Transfer to a sieve or colander to continue draining while preparing the remaining ingredients.
In a bowl, stir together the drained cucumber, Greek yogurt, minced garlic, olive oil, white vinegar, salt, and minced dill. Adjust the seasoning to taste.
👉 FOR THE CAULIFLOWER TABBOULEH:
In a mixing bowl, combine the thawed cauliflower rice, diced cucumber, diced tomatoes, chopped parsley, mint leaves (if using), sliced scallion, minced garlic, extra-virgin olive oil, lemon zest, lemon juice, crushed red pepper flakes, and salt. Mix well and adjust the seasoning to taste.
👉 TO ASSEMBLE THE BOWLS:
Slice the cooled chicken breasts into ½-inch slices against the grain. Divide the chicken slices and the cauliflower tabbouleh and tzatziki into meal prep containers.
Spoon about 1-1.5 tablespoons of hummus or baba ganoush into the container, to taste.
Make lunchtime the coolest time of the day! Bentoheaven bento boxes are packed with features that make meal prep a breeze. Leak-proof, microwave and dishwasher-safe- they’re perfect for busy school days.
Ingredients:
250g (9oz) pasta, any shape150g (1 and 1/2 cups) chopped frozen (or fresh) vegetables50g (1/3 cup) tinned corn1/2 red pepper, chopped1.5 tablespoons olive oil1 teaspoon honey1/2 teaspoon dried mixed herbs (or oregano)1/4 teaspoon Dijon mustard
Instructions:
Cook the pasta in a pot of boiling water according to the package instructions.
Four minutes before the pasta is done, add the frozen vegetables to the same pot.
Drain the cooked pasta and vegetables, then rinse them under cold water for 30 seconds. Transfer them to a large bowl.
Add the corn and chopped red pepper to the bowl with the pasta and vegetables.
In a small jar, combine the olive oil, honey, dried herbs, and Dijon mustard. Close the jar with a lid and shake it well to mix the dressing.
Pour the dressing over the pasta salad and mix everything together until well coated.
This bento box not only satisfies hunger but also encourages healthy eating habits and creativity.
Ingredients:
2 salmon fillet1 bunch of asparagus, rinsed and trimmed1 teaspoon olive oil1 teaspoon minced garlic1/2 cup (125ml) low-sodium vegetable broth (or white wine)1/2 stick of butter1 cup halved cherry or grape tomatoes1/2 small red onion, minced1 tablespoon hot sauce (optional, such as Sriracha)Juice of 1/2 lemon1 tablespoon minced parsley (or cilantro)Crushed red chili pepper flakes (optional)Slices of lemon, for garnish
Instructions:
To prepare the salmon meal prep: In a shallow plate or bowl, combine the halved cherry tomatoes with olive oil, minced red onion, salt, and pepper. Let it marinate while you cook the salmon and asparagus.
Season the salmon with salt and pepper. Allow it to sit while you prepare the asparagus.
Wash and trim the ends of the asparagus. If the asparagus is thick, blanch them in boiling water for 2-3 minutes, then transfer them to ice water to stop the cooking process. This step ensures that they cook faster and evenly in the skillet. If you have thin asparagus, you can skip this step. Drain the asparagus and set them aside.
Heat olive oil in a large skillet, preferably cast iron, over medium-low heat. Gently cook the salmon on both sides until golden brown. Once cooked, remove the salmon fillets from the skillet and set them aside on a plate.
In the same skillet over medium heat, add minced garlic and deglaze the pan with vegetable broth (or wine). Bring it to a simmer. Add the butter, lemon juice, hot sauce (if using), and minced parsley. Give it a quick stir to combine.
Add the blanched asparagus and halved tomatoes to the skillet. Cook them in the sauce for a few minutes until they are heated through and slightly tender.
Return the cooked salmon fillets to the skillet, nestling them among the asparagus and tomatoes. Spoon some of the sauce over the salmon.
Sprinkle crushed red chili pepper flakes (if using) and garnish with slices of lemon.
Let’s create a delightful and nutritious bento box that’s perfect for kids! Packed with flavors and colorful ingredients, this bento box is designed to appeal to even the pickiest eaters.
Ingredients:
¼ cherry tomatoes ½ red onion ½ lime juice ¾ cup cooked brown rice (meal prepped) ¼ of an avocado, sliced ½ cup shredded chicken 1 tablespoon chopped cilantro
Instructions:
Start by preparing the brown rice according to the package instructions. Once cooked, let it cool.
Chop up the tomatoes, red onion, cilantro, garlic, then season it with lime juice and salt.
Place brown rice, the tomatoes, avocado, and shredded chicken in a container. Garnish with chopped cilantro.
Let’s create a delightful and nutritious bento box that’s perfect for all!
Ingredients:
1 extra-large tortilla, flatbread, or lavash bread 2 tablespoons roasted pepper 5-6 slices cooked chicken breast (about 3 ounces) Handful of arugula or spinach 2 slices provolone cheese 3-4 thin slices of tomato 10 black olives, sliced Sliced red onion
Instructions:
Place the tortilla or flatbread on a flat surface. Spread a stripe of red pepper about ½ inch inside the outer edge, starting from the edge closest to you.
Layer the sliced onion and cooked chicken breast slightly overlapping the pepper, followed by a strip of arugula or spinach, cheese, and tomato slices.
Top with the sliced olives.
Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself. Then, fold the outer edges of the sides inward.
Continue to tightly roll and wrap the sandwich. Slice the wrap in half to serve, or cut the halves into even portions to serve as pinwheels.
Make mornings fun and nutritious for your little ones with these adorable Egg Stuffed Breakfast Peppers that they can take to school and enjoy!
Ingredients:
1 bell pepper, halved and seeded 2 eggs 1/2 cup of cherry tomatoes, halved 1/2 cup of corn kernels (fresh or frozen) 1 cup of shredded cheese Salt and pepper, to taste Cooking spray
Instructions:
Preheat the oven to 375°F.
Place the pepper halves on a baking sheet and spray them with cooking spray. Pre-bake them for 5 minutes. Pour the eggs into each pepper.
Divide the cherry tomatoes and corn among the pepper halves, top each pepper with shredded cheese. Salt and pepper to taste
Bake for 20-25 minutes, or until the egg is set and the cheese is melted and golden brown.
Indulge in a delightful and customizable meal with these flavorful Noodle Bowls that offer a satisfying and wholesome dining experience.
Ingredients:
1/4 cup warm water3 tablespoons soy sauce1 tablespoon sesame oil1 tablespoon rice vinegar1 clove garlic, gratedSriracha and sugar, to taste4-5 ounces stir fry noodles, Chinese egg noodles, or linguine1 cups cooked edamame1 cucumbers, diced1/2 lb. cooked chicken breast, diced (optional) Sesame seeds
Instructions:
In a bowl, whisk together the warm water, soy sauce, sesame oil, rice vinegar, grated garlic, Sriracha, and sugar until smooth. Alternatively, you can use a food processor or shake the ingredients in a jar to combine.
Cook the noodles for a few minutes less than the package instructions. Toss the cooked noodles with approximately half of the sesame sauce.
Divide the noodles, cooked edamame, diced cucumbers and chicken into containers.
Drizzle each portion with a little extra sauce and sprinkle with sesame seeds.
Store the prepared bowls in the refrigerator for 3-4 days. The dish can be enjoyed either hot or cold.
A quick and delicious recipe to impress your friends and family at your next social gathering?
Ingredients:
1/2 lb boneless, skinless chicken breasts, cut into 1-inch cubes 1/4 cup olive oil 1 garlic clove, minced 2 tbsp lemon juice 1 tsp dried oregano Salt and pepper, to taste Wooden skewers, soaked in water for at least 30 minutes
Instructions:
Preheat a grill or pan to medium-high heat.
In a mixing bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.
Add the chicken cubes to the bowl and toss to coat the chicken evenly in the marinade.
Thread the chicken cubes onto the soaked wooden skewers, leaving a little bit of space in between each piece.
Place the skewers on the grill or pan and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly charred on all sides.
Feel free to customize the recipe by adding your favorite spices and herbs to the marinade, or by using different types of meat or vegetables on the skewers. You can also serve the chicken skewers with a dipping sauce of your choice, such as tzatziki or barbecue sauce.
Perfect for a quick meal on the go! Enjoy roasted eggplant and tangy sun-dried tomatoes
Ingredients:
1 eggplant, diced 1/2 cup sun-dried tomatoes, chopped 1/4 cup oil from the tomatoes 1 shallot, finely chopped ½ cup pureed tomatoes 75 g/2,5 oz ricotta Salt and pepper, to taste 8 oz. pasta
Instructions:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large pan, heat the oil over medium-high heat. Add the chopped shallot, diced eggplant and cook until browned and softened, stirring occasionally for about 10-12 minutes.
Add the sun-dried tomatoes, stir and cook for another 2-3 minutes.
Season the mixture with salt and pepper, to taste. Add the tomato puree and bring to a boil, simmer for 5 minutes, then stir in the ricotta.
Add the cooked pasta to the pan and toss it with the eggplant and tomato mixture until everything is well combined and heated through.
Korean beef bowl, also known as bulgogi, is a popular dish made with beef marinated in a sweet and savory sauce. It’s a flavorful meal that’s easy to make and perfect for any occasion. Here’s how to make it!
Ingredients:
1 cup rice2 large eggs2 tablespoons olive oil2 cloves garlic, minced2 cups lamb’s lettuce
¼ cup brown sugar¼ cup reduced sodium soy sauce1 tablespoon freshly grated ginger2 teaspoons sesame oil½ teaspoon Sriracha1 tablespoon olive oil2 cloves garlic, minced1 pound ground beef¼ cup water2 green onions, thinly sliced¼ teaspoon sesame seeds
Instructions:
In a large pan, cook rice according to package directions; put it aside.
Put the eggs in a saucepan, pour enough water to cover them, then boil for 8-10 minutes, then cool before peeling.
Heat olive oil in a large pan over medium heat. Add the garlic, brown sugar, soy sauce, ginger, sesame oil and Sriracha.
Add the minced beef, fry for a few minutes, then add ¼ cup of water, then cook until browned, about 8-10 minutes, making sure that the beef falls apart during cooking.
Serve the rice, eggs, salad and ground beef mixture and garnish with green onion and sesame seeds.
Let’s create a delightful and nutritious one pot pasta that’s perfect for kids!
Ingredients:
12 ounces linguine 12 ounces halved cherry tomatoes1/2 cup pitted and halved olives 1/4 cup cooked lentil 1/2 cup chopped fresh parsley 2 tablespoons olive oil 4 1/2 cups water salt and pepper to taste
Instructions:
Combine pasta, tomatoes, olives, lentil, fresh parsley, oil and water in a large straight-sided skillet. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, 10 to 12 minutes. Top with more fresh parsley. Taste and season with more salt as needed.
If you’re looking for a delicious and healthy salad that’s packed with flavor and nutrition, look no further than this Sweet Potato Spinach Salad recipe
Ingredients:
1 medium sweet potato, cut into cubes 1 tablespoon melted coconut oil 1 tablespoon brown sugar or maple syrup 1/2 teaspoon garlic powder ¼ teaspoon cinnamon salt and pepper ½ cup pecans 1 (3 ounce) bags spinach 3/4 cup pomegranate seeds 1 medium ripe pears, thinly sliced
Instructions:
Preheat the oven to 400 degrees F. In a bowl, whisk together the oil, garlic powder, cinnamon. Season with salt and pepper and toss well to coat. Roast for 20-30 minutes until sweet potatoes are fork-tender. They should get a little crispy on the edges.
While the sweet potatoes are cooking, add pecans to a pan and place over medium heat, stirring occasionally for 3-4 minutes until pecans are slightly golden brown on edges. Set to cool, than chop the pecans into big pieces.
In a bowl, mix the spinach, pomegranate seeds, pear slices, and cooked sweet potatoes. Top with toasted pecans.
Get ready for a sizzling and smoky culinary adventure with our mouthwatering recipe for Smoky Chicken with Green Beans! This flavorful dish combines tender grilled chicken infused with rich smoky flavors, perfectly paired with crisp and vibrant green beans.
Ingredients:
🔸2 boneless, skinless chicken breasts
🔸Salt and pepper, to taste
🔸1/2 cup BBQ sauce
🔸1 tbsp smoked paprika
🔸1 tbsp olive oil
🔸1/2 lb green beans, trimmed and washed
Instructions:
Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper on both sides. In a small mixing bowl, whisk together the BBQ sauce and smoked paprika until well combined. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side until browned.
Ingredients:
For the dressing:
🔸1 clove garlic, minced
🔸1/4 cup fresh lemon juice
🔸3 tablespoons olive oil
🔸1 teaspoon sugar or maple syrup
🔸Salt and pepper, to taste
For the salad:
🔸1 can (15 oz) chickpeas, rinsed and drained
🔸1 can (15 oz) black beans, rinsed and drained
🔸1/2 cup diced red onion
🔸1 pint grape tomatoes (or mini heirloom tomatoes), halved
🔸1/4 cup chopped basil
🔸1/4 cup chopped parsley
Optional: sliced avocado for topping
Instructions:
In a medium bowl, whisk together the minced garlic, fresh lemon juice, olive oil, sugar or maple syrup, salt, and pepper to make the dressing. Taste and adjust seasonings as needed.
In a large separate bowl, combine the black beans, chickpeas, diced red onion, halved grape tomatoes, chopped basil, and parsley.
Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is well coated. Refrigerate the salad for 30 minutes to allow the flavors to meld together.
Optional: Before serving, top the salad with sliced avocado for added creaminess.
Who can resist the creamy, cheesy goodness of this classic dish? Whether you’re craving a quick weeknight dinner or a cozy weekend treat, we’ve got you covered with a simple and delicious recipe that will satisfy all your cheesy desires.
Ingredients:
🔸4 oz elbow macaroni
🔸1 tbsp butter
🔸1 tbsp all-purpose flour
🔸3/4 cup milk
🔸salt to taste
🔸pepper to taste
🔸1 cup shredded cheddar cheese
Instructions:
Cook the macaroni according to the package instructions until al dente. Drain and set aside. In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes until smooth and bubbly. Gradually add the milk while whisking constantly until the mixture is smooth. Add the salt, black pepper, and continue to whisk until the mixture thickens. Add the shredded cheddar cheese and stir until melted and the sauce is smooth. Add the cooked macaroni to the cheese sauce and stir until well coated.
Serve hot and enjoy!
In this recipe, we’ll show you how to make a fresh salad that’s perfect for lunch or dinner. Our juicy grilled chicken breast is served on a bed of crisp greens, veggies, and a tangy dressing that will tantalize your taste buds. So let’s fire up the grill and enjoy this delicious meal together!
Ingredients:
🔸1 boneless, skinless chicken breast
🔸 salt and pepper, to taste
🔸1 tablespoon olive oil
🔸3 cups mixed salad
🔸1 cup cherry tomato, diced
🔸4 slices of bacon, cooked
🔸1 avocado, diced
🔸1/4 cup red onion, thinly sliced
🔸1 tablespoons balsamic vinaigrette
Instructions:
Preheat a grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper, then drizzle with olive oil. Grill the chicken for 6-7 minutes per side, or until cooked through. Let the chicken rest for a few minutes before slicing it thinly. Combine the salad, diced tomato, bacon, diced avocado, and thinly sliced red onion. Top with the sliced chicken.
There’s something truly special about the perfect combination of al dente pasta, flavorful meatballs, and rich tomato sauce. Whether you’re cooking for a family dinner or simply craving a comforting meal, this recipe will transport you to Italian kitchens with every bite.
Ingredients:
For the meatballs:
🔸1/2 lb ground beef
🔸1/2 cup breadcrumbs
🔸1/4 cup grated parmesan cheese
🔸1 egg
🔸2 garlic cloves, minced
🔸1 tbsp chopped fresh parsley
🔸Salt and pepper, to taste
🔸1 tbsp olive oil
For the spaghetti:
🔸4 oz spaghetti
🔸1 tbsp olive oil
🔸2 garlic cloves, minced
🔸1/2 can (7 oz) crushed tomatoes
🔸1/2 tsp dried basil
Instructions:
Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, breadcrumbs, grated parmesan cheese, egg, minced garlic, chopped fresh parsley, salt, and pepper. Mix well with your hands and form into 6-8 meatballs. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 2-3 minutes per side until browned. Transfer the skillet to the oven and bake for 15-20 minutes or until the meatballs are cooked through. While the meatballs are baking, cook the spaghetti according to the package instructions until al dente. Drain and set aside. In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the crushed tomatoes, dried basil, salt, and pepper to the skillet. Simmer for 5-7 minutes until the sauce has thickened.
This recipe is quick and easy to make, making it a perfect breakfast option for busy mornings when you don’t have a lot of time to spare.
With the protein from the eggs and the carbohydrates from the tortilla, this breakfast will keep you feeling full and energized throughout the morning.
🥚 Ingredients:
🔸 1 tablespoon olive oil
🔸 1 cup diced bacon
🔸 1 cup chopped cherry tomato
🔸4 large eggs, lightly beaten
🔸 salt and black pepper, to taste
🔸 1 green onion, sliced
🔸 4 tortilla sheets
Instructions:
Heat olive oil in a large skillet over medium high heat. Add diced bacon to the skillet and cook, stirring gently using a silicone or heat-proof spatula, then add the eggs and cook until they just begin to set, season with salt and pepper.
Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions and tomatoes. Layer half of each tortilla with the egg mixture. Fold in half and fry it on both sides in a pan heated on medium heat with a few drops of oil.
Experience pure bliss with our Chocolate Banana Bread!
Moist and fluffy, it’s the perfect combination of rich chocolate and sweet bananas. Indulge anytime or share with loved ones for the ultimate dessert experience.
Ingredients:2 ripe bananas130 g soft butter100 g of brown sugar1 pinch of salt1 egg160 g of flour25 g of cocoa powder10 g of baking powder1 tbsp nutmeg1 tbsp cinnamonhalf a mug of chopped dark chocolatehalf a mug of goji berries
Instructions:
Mash the bananas with a fork, then mix well together with the butter and sugar.
Add the other ingredients, along with the dark chocolate and goji berries (or any other dried fruit). Smooth the dough into a bread baking pan, sprinkle the top with a chocolate, and put it in the oven, preheated to 350 F for bottom-up baking, approx. for 40-45 minutes.
Use a toothpick to check whether it is baked, and if the dough does not stick to it, take the cookie out of the oven and let it cool before slicing.
This treat is sure to delight your senses and satisfy your cravings. Don’t miss out on this irresistible dessert that’s perfect for any occasion
Get ready to indulge in the ultimate steak lunch box recipe!
Ingredients:
🔸 1 beef steak (about 1 inch thick) Salt and pepper
🔸 2 tablespoons butter
🔸 2 large potatoes, peeled and diced 1/2 cup milk
🔸 2 tablespoons butter
🔸 Salt and pepper to taste
Instructions:
Boil the diced potatoes in a pot of salted water until they are soft and can easily be mashed with a fork. Drain the potatoes and mash them with a potato masher or a fork. Add the milk, 2 tablespoons of butter, salt, and pepper and continue mashing until the potatoes are smooth and creamy. Season the steaks generously with salt and pepper on both sides. In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the steaks to the pan and cook for about 4-5 minutes on each side or until desired doneness is achieved. Once the steaks are cooked, remove them from the pan and let them rest for a few minutes before slicing.
Get your protein fix on the go with our delicious bagel, chicken, and crispy bacon recipe.
Ingredients:
🔸 1 plain bagel, sliced in half
🔸 1 cup cooked shredded chicken
🔸 2 strips of crispy bacon
🔸 1/4 cup cheddar cheese sauce (homemade or store-bought)
🔸 Salt and pepper, to taste
Instructions:
Spread the cheddar cheese sauce on one half of each bagel. Top the cheddar sauce with the crispy bacon, then add shredded chicken. Place a few bacon strips on top of the chicken. Season with salt and pepper to taste. Top each sandwich with the other half of the bagel.
Ingredients:
🔸 1/2 head of iceberg lettuce (cored and outer leaves removed)
🔸 1 tablespoon mayonnaise
🔸 3 ounces (about 6 slices) organic chicken or turkey breast
🔸 2 strips center-cut bacon, cooked and halved
🔸 4 thin slices tomato
🔸 1 piece of parchment paper (approximately 14″ x 14″)
Instructions:
Place the parchment paper on your work surface. Arrange 6 to 7 large lettuce leaves in the center of the parchment paper, creating a lettuce base that is approximately 9 inches by 10 inches. Spread the mayo in the center of the lettuce wrap. Layer the chicken or turkey, bacon, and tomato on top of the mayo. Starting from the end closest to you, tightly roll the lettuce wrap jelly-roll style, using the parchment paper as a guide. When you are halfway through rolling, tuck the ends of the wrap towards the middle. Continue rolling the lettuce wrap tightly, using the parchment paper to guide you. Once the wrap is completely rolled, roll the remaining parchment paper tightly around it. Using a serrated knife, cut the lettuce wrap almost all the way through, leaving a small piece of parchment intact to help hold it together.
Get ready for a feast for the eyes and the stomach!
Ingredients:
🔸 1 cup of crushed tomatoes
🔸 1 tablespoon of extra virgin olive oil
🔸 1/4 teaspoon of apple cider vinegar
🔸 1 teaspoon of minced garlic
🔸 1 tablespoon of sliced fresh basil (equivalent to about 3-4 large leaves) plus additional for garnish
🔸 1/4 teaspoon of salt
🔸 1/4 teaspoon of black pepper
🔸 1 medium sweet or red onion, sliced
🔸 1 large zucchini, sliced (approximately 1 1/2 cups)
🔸 1 large Japanese eggplant, sliced (approximately 3 cups)
🔸 3 large fresh tomatoes, preferably roma, sliced (approximately 3 cups)
Instructions:
Preheat your oven to 350F (190°C) and prepare a baking dish by lightly greasing it. In a medium mixing bowl, combine crushed tomatoes, oil, and vinegar. Add garlic, basil, salt, pepper, and stir well. Pour the tomato mixture into the prepared baking dish. Stack the vegetable slices in alternating patterns (e.g. onion, zucchini, eggplant, tomato, and repeat) and lean them against the edge of the dish, on their side. Continue to do so until you have formed a couple of rows of vegetables, filled the dish, and used all of the vegetable slices. If you prefer, you can brush or spray the exposed tops of the vegetables with oil to promote browning in the oven. Bake for about 60 minutes, until the vegetables are tender. Optionally, garnish with chopped fresh basil before serving.
Whether you’re a seasoned sushi connoisseur or new to the world of raw fish, salmon sushi is sure to satisfy your cravings and leave a lasting impression on your fellow diners.
🥄Ingredients:
🔸 1 large cucumber, cut into thin strips
🔸 1 ripe avocado, peeled and sliced 8 oz. fresh salmon, cut into thin strips
🔸 1 cup cream cheese
🔸 2 tbsp. black sesame seeds
🔸 2 tbsp. white sesame seeds
🔸 1 tbsp. soy sauce 1 tbsp. rice vinegar
🔸 1 tsp. honey
🔸 Lemon slice (optional)
🥄Instructions:
In a small bowl, whisk together the soy sauce, rice vinegar, and honey until well combined. Set aside. Place the black and white sesame seeds on a plate. Place the salmon on the surface, spread it with the cream, then place a few cucumber strips and avocado slices on the edge of the sheet. Roll up the salmon tightly, starting from the end with the cucumber and avocado. Repeat with the remaining salmon sheets and ingredients. Roll each sushi roll in the seeds until coated. Slice each roll into small pieces and arrange on a serving platter.
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