Bulgur Champignons Feta Couscous

This Bulgur Champignons Feta Couscous recipe combines the nutty flavor of bulgur with earthy mushrooms and creamy feta cheese. It's a delicious and satisfying dish that's perfect for lunch or dinner.

Ingredients:

• 1 cup bulgur
• 2 cups water
• 1 cup sliced mushrooms
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

In a saucepan, bring 2 cups of water to a boil

Add the bulgur to the boiling water, stir, cover, and remove from heat

Let it sit for 10-15 minutes until the water is absorbed, and the bulgur is tender

Fluff with a fork

In a large skillet, heat the olive oil over medium-high heat

Add the minced garlic and sliced mushrooms to the skillet

Saut for 5-7 minutes until the mushrooms are tender and browned

Stir in the cooked bulgur, ground cumin, salt, and pepper

Cook for an additional 2-3 minutes to heat everything through and allow the flavors to meld

Remove from heat and stir in the crumbled feta cheese and chopped fresh parsley

Serve the Bulgur Champignons Feta Couscous warm as a side dish or a main course

Enjoy!

Crunchy Quinoa Salad

This crunchy quinoa salad tastes great and feels great too. It has a lot of fresh vegetables, herbs, nuts, and seeds, so it's good for you and filling for any event.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup almonds, sliced
• 1/4 cup pumpkin seeds
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Bring water to a boil in a medium-sized pot

Turn down the heat, add the quinoa, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is gone

Take it off the heat and let it cool down

Add the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, almonds, and pumpkin seeds to a large bowl

Mix olive oil, lemon juice, balsamic vinegar, salt, and pepper in a small bowl with a whisk

Add the dressing to the quinoa mixture and mix it all together

Serve right away or put in the fridge to enjoy later

Reindeer Cookies

These Reindeer Cookies are a fun and festive treat to make during the holiday season. They are soft, chewy, and filled with the goodness of oats and chocolate chips. The adorable reindeer design will delight both kids and adults alike!

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup rolled oats
• 1/2 cup semisweet chocolate chips
• 48 small pretzel twists
• 96 candy eyes
• 24 red M&M's or any small red candies

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a small bowl, whisk together the flour, baking soda, and salt

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy

Add the egg and vanilla extract to the butter mixture, beating until well combined

Gradually add the dry ingredients to the wet ingredients and mix until just combined

Stir in the rolled oats and semisweet chocolate chips

Using a tablespoon, scoop out portions of dough and roll them into balls

Place the dough balls on the prepared baking sheet, leaving enough space between each cookie

Gently press two pretzel twists on the top of each dough ball to resemble reindeer antlers

Add two candy eyes and one red M&M or red candy to each cookie for the reindeer's eyes and nose

Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes

Transfer the cookies to a wire rack to cool completely

Enjoy your adorable and delicious Reindeer Cookies!

Meringue bicolore en sucettes

Découvrez une délicieuse recette de meringues bicolores en sucettes. L'extérieur est croquant avec une touche de chocolat, tandis que l'intérieur fond dans la bouche.

Ingredients:

• 3 blancs d'ufs
• 150g de sucre
• Colorants alimentaires 2 couleurs
• 100g de chocolat fondant

Instructions:

Sparez les blancs des jaunes d'ufs

Battez les blancs en neige ferme

Ajoutez le sucre en continuant de battre jusqu' obtenir une texture lisse et brillante

Divisez la prparation en deux et ajoutez les colorants alimentaires diffrents chaque moiti

Prchauffez le four 100C 200F

Recouvrez une plaque de cuisson de papier parchemin

l'aide de deux cuillres, dposez des petits tas de meringue bicolore sur la plaque, en veillant laisser de l'espace entre chaque tas

Faites fondre le chocolat au bain-marie ou au micro-ondes

Trempez le bout des sucettes dans le chocolat fondu, puis laissez-les durcir

Une fois les sucettes refroidies et le chocolat durci, elles sont prtes tre dgustes

Raw Vegan White Chocolate Cheesecake Tarts

Enjoy these rich, raw vegan white chocolate cheesecake tarts with a creamy cashew base and a rich white chocolate topping. These tasty treats are great for any event and will impress even guests who aren't vegan.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup cacao butter, melted
• 1 cup raw almonds
• 1 cup dates, pitted
• 1/4 cup shredded coconut

Instructions:

Mix dates and almonds in a food processor until the mixture is crumbly

Press the almond-date mix into tart molds to make the crust

Soak cashews in water, then add coconut cream, maple syrup, melted coconut oil, and vanilla extract

Blend the mixture until it is smooth

Spread the mix over the crust in the tart pans

Put the tarts in the freezer for four hours or until they are firm

In a double boiler, melt the chocolate butter and mix it in until it's smooth

Put the melted cacao butter into the blender with the rest of the cheesecake mixture

Blend until everything is well mixed

Put the white chocolate mix on top of the cheesecake layer that has set in the tart molds

Add some shredded coconut on top to make it look nice

Put the tarts back in the freezer for two more hours to firm up

Take them out of the molds when they're set and serve them cold

Grilled Flank Steak Salad with Corn

This Grilled Flank Steak Salad with Corn is a delicious and hearty salad that's perfect for a satisfying meal. The grilled flank steak adds a smoky flavor, while the grilled corn kernels provide a sweet crunch. Tossed with fresh greens, cherry tomatoes, and a tangy balsamic vinaigrette, it's a delightful combination of flavors and textures.

Ingredients:

• 1 lb flank steak
• 2 ears of corn, husked
• 4 cups mixed greens e
• g
• , arugula, spinach, lettuce
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Get your grill ready for high heat

On both sides, season the flank steak with paprika, salt, and pepper

Season the flank steak and put the corn ears on the grill

Cook the steak for 4-5 minutes per side for medium-rare, and grill the corn until it's lightly charred, turning occasionally

Take the corn and steak off the grill

Give the steak 5 minutes to rest before cutting it thinly across the grain

Take the kernels out of the grilled corn with a knife and set them aside

Mix the mixed greens, cherry tomatoes, red onion, and crumbled feta cheese together in a large salad bowl

Pour olive oil over the salad and toss it around to cover everything evenly

Place the salad on plates and top with corn kernels and slices of grilled flank steak

For each serving, drizzle balsamic vinaigrette dressing on top

Serve right away and enjoy!

Eggplant Kale Tomato Bacon Panini

This Eggplant Kale Tomato Bacon Panini is a hearty and tasty sandwich with lots of different flavors. Crispy bacon, soft eggplant, fresh kale, and juicy tomatoes all work together to make a filling meal.

Ingredients:

• 1 medium eggplant, thinly sliced
• 4 slices bacon
• 4 large kale leaves, stems removed
• 2 medium tomatoes, sliced
• 8 slices bread of your choice
• 4 slices cheese optional
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Set a grill pan or pan for making sandwiches on medium heat

Cook bacon in a pan until it gets crispy

Take it off and let it dry on paper towels

Add olive oil to the same pan and cook the eggplant slices for about two to three minutes on each side, until they are soft

Add pepper and salt

Put a slice of cheese on top of each piece of bread if you're using it, then kale leaves, tomato slices, cooked bacon, and cooked eggplant

To make a sandwich, put another slice of bread on top

Put the sandwiches on a panini press or grill pan that has been heated up

Cook for about 34 minutes on each side, until the bread is toasted and the cheese melts if using

Take it off the heat, cut it in half if you want, and serve it hot

Cowboy Caviar Couscous Salad

Cowboy Caviar Couscous Salad is a refreshing and hearty salad that combines the flavors of the Southwest with the lightness of couscous. It's perfect for picnics, barbecues, or as a side dish for any occasion.

Ingredients:

• 1 cup couscous
• 1 1/4 cups water
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Avocado slices for garnish optional

Instructions:

In a medium saucepan, bring the water to a boil

Stir in the couscous, cover, and remove from heat

Let it sit for 5 minutes, then fluff with a fork and let it cool

In a large bowl, combine the cooked couscous, black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, and parsley

In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper

Pour this dressing over the salad and toss to combine

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld

Garnish with avocado slices, if desired, and serve

Enjoy!

BBQ Beer Tex Mex Chicken Sliders

These BBQ Beer Tex Mex Chicken Sliders are perfect for your next barbecue gathering. They're packed with flavor and have a touch of Tex-Mex flair with the addition of chili powder and cumin. The beer in the recipe adds a unique depth of flavor to the chicken patties.

Ingredients:

• 1 lb ground chicken
• 1/4 cup BBQ sauce
• 1/4 cup beer your choice
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper any color
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Slider buns
• Lettuce leaves for garnish
• Sliced tomato for garnish
• Sliced avocado for garnish

Instructions:

In a bowl, combine ground chicken, BBQ sauce, beer, shredded cheddar cheese, diced red onion, diced bell pepper, chili powder, cumin, salt, and pepper

Mix the ingredients until well combined

Form small patties from the mixture, sized to fit your slider buns

Preheat your grill or stovetop griddle to medium-high heat

Grill the chicken sliders for about 4-5 minutes per side, or until they are cooked through and have a nice char

During the last minute of cooking, you can toast your slider buns on the grill

Assemble your sliders by placing a lettuce leaf on the bottom bun, followed by a chicken patty

Top with sliced tomato and avocado slices

Add the top bun, and secure with a toothpick if needed

Serve hot and enjoy your BBQ Beer Tex Mex Chicken Sliders!

Peach Recovery Smoothie

The Peach Recovery Smoothie is packed with vitamins, minerals, and antioxidants, making it an excellent choice for post-workout recovery or a refreshing snack any time of the day. The combination of peaches, banana, and Greek yogurt provides a creamy and satisfying texture, while the addition of chia seeds offers a boost of nutrition.

Ingredients:

• 1 ripe peach, pitted and sliced
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 banana, peeled and sliced
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/2 cup ice cubes
• 1 tablespoon chia seeds optional

Instructions:

Place the ripe peach slices, Greek yogurt, almond milk, banana slices, honey, and vanilla extract in a blender

Add the ice cubes for a refreshing chill and an extra thick texture

Blend until all the ingredients are smooth and creamy

If you'd like to add some extra fiber and omega-3s, include the chia seeds and blend for a few more seconds

Pour the Peach Recovery Smoothie into a glass, garnish with a peach slice or a sprinkle of chia seeds if desired

Enjoy your delicious and nutritious recovery smoothie!

Sugar-free Gluten-free Chocolate Earl Grey Shake

This sugar-free and gluten-free Chocolate Earl Grey Shake is a treat you can enjoy without feeling bad about it. When you mix cocoa powder and Earl Grey tea, you get a unique flavor that is both rich and fragrant.

Ingredients:

• 2 ripe bananas, frozen
• 1 cup almond milk
• 2 tbsp cocoa powder
• 1 tsp Earl Grey tea leaves
• 1 tbsp almond butter
• 1/2 tsp vanilla extract
• Dash of cinnamon
• Ice cubes optional

Instructions:

Steep Earl Grey tea leaves in almond milk for 5 minutes, then strain

In a blender, combine the steeped almond milk, frozen bananas, cocoa powder, almond butter, vanilla extract, and cinnamon

Blend until smooth and creamy

Add ice cubes if desired for a thicker consistency

Pour into glasses and serve immediately

Italian Wedding Soup with Turkey Meatballs

A hearty Italian wedding soup with tender pasta, tasty turkey meatballs, and healthy spinach in a chicken broth. Great for a tasty and comforting meal!

Ingredients:

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 cups chicken broth
• 1 cup small pasta acini di pepe or orzo
• 2 cups baby spinach, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Pecorino Romano cheese

Instructions:

Put breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper in a bowl

Add the ground turkey and mix them all together

Mix everything together well

Put the meatballs on a baking sheet in small balls

Set the chicken broth on low heat in a large pot

Put the meatballs in the broth and cook them for 8 to 10 minutes, or until they are fully cooked

Add the small pasta to the pot and cook it the way the package says to

Cook until the spinach wilts after adding the chopped spinach

Put some fresh parsley and Pecorino Romano cheese on top

Add pepper and salt to taste

Enjoy while hot!