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Indulge in the flavors of autumn with this delightful latte macchiato infused with pumpkin spice syrup.
Ingredients: 1 shot espresso. ½ cup steamed milk. 2 tbsp pumpkin spice syrup. Whipped cream. Ground cinnamon for garnish.
Instructions: Make a shot of espresso and put it in a glass. To make layers, steam the milk and slowly pour it over the espresso. Put in pumpkin spice syrup. Add whipped cream on top. Add ground cinnamon on top to make it look nice.
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Your taste buds will love these juicy 5 Spice Grilled Shrimp, which have a great mix of Asian-style flavors. The shrimp are flavored with a complex mix of sweet, savory, and aromatic flavors from the marinade. The result is a dish that will make your mouth water and is perfect for any barbecue or grilling event.
Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon Chinese five-spice powder. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon fresh ginger, grated. Salt and pepper to taste. Wooden skewers, soaked in water.
Instructions: In a bowl, whisk together soy sauce, honey, five-spice powder, minced garlic, sesame oil, rice vinegar, and grated ginger to create the marinade. Add the peeled and deveined shrimp to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes to let the flavors meld. Preheat the grill to medium-high heat. Thread marinated shrimp onto the soaked wooden skewers, ensuring they are evenly distributed. Season the skewered shrimp with salt and pepper to taste. Place the skewers on the preheated grill and cook for 2-3 minutes per side or until the shrimp turn pink and opaque with grill marks. Serve the 5 Spice Grilled Shrimp hot, garnished with chopped green onions and a squeeze of lime juice.
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A refreshing low-carb cocktail that captures the essence of a classic mojito without the sugar. Perfect for those following a ketogenic diet or looking for a lighter drink option.
Ingredients: 2 oz white rum. 1 oz fresh lime juice. 1 tbsp powdered erythritol or preferred keto-friendly sweetener. 6-8 fresh mint leaves. 1 cup crushed ice. Club soda, to top. Lime wedges and additional mint leaves, for garnish.
Instructions: Fresh mint leaves, lime juice, and powdered erythritol should all be mixed together in a glass. Fill the glass with ice and white rum. Add more club soda to the glass. Mix the ingredients together by stirring them slowly. Add more mint leaves and wedges of lime as a garnish. Get your Keto Mojito ready right away and enjoy it!
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Enjoy a refreshing and satisfying salad with tender chicken, sweet melons, and a delightful combination of flavors and textures. Perfect for a quick and healthy meal!
Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 4 cups mixed greens e.g., spinach, arugula, and kale. 1 cup cubed cantaloupe. 1 cup cubed honeydew melon. ½ cup red onion, thinly sliced. ¼ cup feta cheese, crumbled. ¼ cup slivered almonds, toasted. ¼ cup balsamic vinaigrette dressing.
Instructions: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until cooked through and no longer pink in the center. Remove chicken from heat and let it rest for a few minutes before slicing it into thin strips. In a large salad bowl, combine the mixed greens, cantaloupe, honeydew melon, red onion, feta cheese, and slivered almonds. Add the sliced chicken on top of the salad. Drizzle balsamic vinaigrette dressing over the salad. Toss everything together gently to combine all the ingredients. Serve immediately in individual bowls.
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These Blackened Shrimp Tacos are bursting with flavor and topped with a creamy garlic-lemon sauce that adds a delightful zing to every bite. Perfect for a quick and delicious meal!
Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons blackened seasoning. 2 tablespoons olive oil. 8 small flour tortillas. 2 cups shredded lettuce. 1 cup diced tomatoes. ½ cup diced red onion. ½ cup chopped cilantro. ½ cup sour cream. 2 cloves garlic, minced. 1 lemon, juiced. Salt and pepper to taste.
Instructions: In a bowl, combine the peeled and deveined shrimp with the blackened seasoning. Make sure the shrimp are well coated. Heat the olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until they are pink and opaque. Remove from heat. In a separate bowl, mix together the sour cream, minced garlic, and lemon juice to make the creamy garlic-lemon sauce. Season with salt and pepper to taste. Warm the flour tortillas in a dry skillet or microwave for about 20 seconds until they are pliable. To assemble the tacos, spoon some of the creamy garlic-lemon sauce onto each tortilla. Add a handful of shredded lettuce, a few blackened shrimp, diced tomatoes, diced red onion, and chopped cilantro on top. Serve the Blackened Shrimp Tacos immediately, and enjoy!
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These Chile Verde Cheese Stuffed Grilled Burgers are a delicious twist on the classic burger, with a flavorful green chile and cheese filling. Perfect for your next barbecue!
Ingredients: 1 ½ lbs ground beef. 4 oz Monterey Jack cheese, cubed. ½ cup canned green chiles, chopped. ¼ cup cilantro, chopped. ½ tsp cumin powder. ½ tsp garlic powder. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and onion slices for garnish. Sliced avocado for topping. Mayonnaise and mustard for condiments.
Instructions: Warm up the grill over medium-high heat. Ground beef, chopped green chiles, cilantro, cumin powder, garlic powder, salt, and pepper should all be mixed together in a bowl. Form a thin patty out of each of the eight equal parts of the mixture. Put a cube of Monterey Jack cheese in the middle of four patties. Then, put the other four patties on top of the cheese and press the edges together to seal. This will make four stuffed patties. Grill the burgers for four to five minutes on each side, or until they’re done the way you like them and the cheese is melted. On the grill, toast the burger buns for about one minute, or until they get a little brown. Add lettuce, tomato, onion slices, and avocado slices to your burgers. If you want, you can add mayonnaise and mustard as toppings. Enjoy your Chile Verde Cheese Stuffed Grilled Burgers while they’re still hot.
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These chocolate muffins are rich, moist, and perfect for chocolate lovers. They make a great snack or dessert option!
Ingredients: 1 ½ cups all-purpose flour. ½ cup unsweetened cocoa powder. 1 cup granulated sugar. ½ cup chocolate chips. ½ cup vegetable oil. 2 large eggs. 1 cup milk. 1 tsp vanilla extract. 1 tsp baking powder. ½ tsp baking soda. ½ tsp salt.
Instructions: Warm your oven up to 350 ?F 175?C and put paper liners in a muffin tin. Whisk the cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl. Now put the eggs in a different bowl and beat them. Then add the milk, vegetable oil, and vanilla extract. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don’t mix it too much; lumps are fine. Mix the chocolate chips in slowly. Fill up about two thirds of the way to the top of each muffin cup with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your homemade chocolate muffins once they are cool.
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Indulge in this vegan twist on a classic banana cake with a decadent cream cheese icing. Moist, flavorful, and topped with a rich frosting, it’s a delightful treat for any occasion.
Ingredients: 2 cups mashed ripe bananas. ½ cup unsweetened applesauce. ½ cup almond milk. ½ cup coconut oil, melted. 1 cup granulated sugar. 2 cups all-purpose flour. 1 teaspoon baking soda. 1 teaspoon baking powder. ½ teaspoon salt. 1 teaspoon vanilla extract. 1 teaspoon cinnamon. ½ teaspoon nutmeg. ½ cup chopped walnuts optional. ½ cup vegan cream cheese. ¼ cup vegan butter. 2 cups powdered sugar. 1 teaspoon vanilla extract.
Instructions: Warm the oven up to 175F 350C. A 9x13-inch pan should be greased and floured. Mash the bananas and mix them with the applesauce, almond milk, coconut oil, and sugar in a large bowl until everything is well mixed. To the banana mix, add the salt, baking soda, baking powder, flour, vanilla extract, cinnamon, and nutmeg. Mix it up until it’s just right. If you want to, fold in chopped walnuts. Put the batter into the pan that has been prepared. Use a spatula to smooth the top. Put it in an oven that has already been heated and bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Before icing, let the cake cool all the way down. To make the cream cheese frosting, mix vegan butter and cream cheese until they are smooth. Add the powdered sugar and vanilla extract slowly while beating the mixture until it is smooth. Frost the cake after it has cooled. Cut and serve.
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Enjoy the rich flavors of this Berry Brulee Vanilla Bean Ice Cream with Hazelnut Praline and Cherry Sauce. The vanilla bean base is smooth and creamy, and swirls of mixed berry syrup make it taste great. The sweet and sour flavors go well together. This ice cream is a delicious treat for any event. It has a homemade cherry sauce and a crunchy hazelnut praline on top.
Ingredients: 1 cup mixed berries such as raspberries, blueberries, and strawberries. 2 cups heavy cream. 1 cup whole milk. ¾ cup granulated sugar. 1 vanilla bean, split and scraped. 4 large egg yolks. ½ cup cherries, pitted and halved. ¼ cup hazelnuts, chopped. ½ cup brown sugar. 1 tablespoon butter. ¼ teaspoon salt.
Instructions: Put the mixed berries and ¼ cup of granulated sugar in a saucepan and heat them over medium-low. For about 5 to 7 minutes, or until the berries start to juice up and turn into syrup. Leave to cool. Place the heavy cream, whole milk, the rest of the granulated sugar, and the scraped vanilla bean in a different saucepan. Heat the mixture over medium-low heat until it just starts to simmer. Take it off the heat. Whisk the egg yolks in a different bowl. To temper the yolks, slowly whisk in about a cup of the hot cream mixture. Then, add the yolk mixture back to the saucepan with the rest of the cream mixture and keep whisking. Stir the mixture all the time over medium-low heat for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Take the custard off the heat and pour it into a clean bowl through a fine-mesh sieve. Place in the fridge with the lid on for at least 4 hours or overnight to chill. Make the cherry sauce while the custard chills. Set the butter in a small saucepan and melt it over medium-low heat. Salt and brown sugar should be added. It will take about 5 to 7 minutes of stirring every now and then until the cherries are soft and the sugar is gone. Take it off the heat and let it cool down. Toast the chopped hazelnuts over medium-low heat in a different pan for three to five minutes, or until they are golden and smell good. Take it off the heat and let it cool down. After the custard has cooled, freeze it in an ice cream maker according to the directions that came with it. As the ice cream is almost done, slowly pour in the cooled berry syrup while it’s still being mixed in. Move the churned ice cream to a container that can go in the freezer. As you layer it, swirl in some of the cherry sauce. Cover the ice cream with the hazelnut praline. Use a spoon or spatula to carefully fold it into the ice cream. The ice cream should be frozen for at least 4 hours, or until it is firm. If you want, you can serve scoops of the ice cream with extra cherry sauce and hazelnut praline on top.
Prep Time: 30 minutes
Cook Time: 20 minutes
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A hearty and tasty vegan bolognese made with many different kinds of vegetables and herbs that can be cooked quickly and easily in an Instant Pot.
Ingredients: 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 3 garlic cloves, minced. 1 red bell pepper, diced. 1 zucchini, diced. 1 cup mushrooms, chopped. 1 can 28 oz crushed tomatoes. 1 can 15 oz tomato sauce. 2 tablespoons tomato paste. 2 teaspoons dried oregano. 2 teaspoons dried basil. 1 teaspoon dried thyme. 1 teaspoon salt. ½ teaspoon black pepper. ¼ teaspoon red pepper flakes. ¼ cup nutritional yeast. ½ cup water. 12 oz spaghetti, broken in half. Fresh basil, for garnish.
Instructions: Press the ‘Saute’ button on the Instant Pot and add a bit of water or vegetable broth. Add the onion, carrots, celery, and garlic. Saute for 5 minutes, or until the vegetables begin to soften. Add the bell pepper, zucchini, and mushrooms. Saute for another 3 minutes. Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, salt, black pepper, red pepper flakes, and nutritional yeast. Stir to combine. Add the water and stir again. Break the spaghetti in half and layer it on top of the sauce, pressing it down slightly to submerge it in the liquid. Close the Instant Pot lid and set the valve to 'Sealing’. Cook on high pressure for 8 minutes. Once the cooking time is up, do a quick pressure release. Open the lid and stir the pasta. Let it sit for a few minutes to thicken. Serve the bolognese hot, garnished with fresh basil.
Prep Time: 15 minutes
Cook Time: 8 minutes
