Simple Poached Salmon

This simple poached salmon recipe is a light and healthy option that's perfect for a keto-friendly meal. Poaching the salmon in water infused with lemon and dill adds subtle flavor while keeping the fish moist and tender.

Ingredients:

• 4 salmon fillets
• 4 cups water
• 1 lemon, sliced
• 4 sprigs fresh dill
• Salt to taste

Instructions:

Boil water in a large pan or skillet until it starts to slowly bubble

Put dill and lemon slices in the water

Put the salmon fillets carefully into the water that is just starting to boil

Season them with salt

Allow the salmon to poach for eight to ten minutes, or until it is fully cooked and flaky when pressed with a fork

With a slotted spoon, take the poached salmon out of the water and serve right away

Crisp Hazelnut Meringues

Crisp Hazelnut Meringues with a crunchy exterior and a soft, nutty interior are a delightful treat. The combination of toasted hazelnuts and sweet meringue creates a wonderful flavor and texture balance.

Ingredients:

• 4 large egg whites
• 1 cup superfine sugar
• 1 cup hazelnuts, toasted and finely chopped
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Warm your oven up to 300F 150C and put parchment paper on a baking sheet

Using an electric mixer, beat the egg whites and salt in a clean, dry bowl until soft peaks form

Slowly add the superfine sugar while beating the mixture until it gets shiny and forms stiff peaks

Add the chopped hazelnuts and vanilla extract slowly while mixing

Drop small balls of the meringue mixture onto the baking sheet that has been prepared

You can use a piping bag or two spoons for this

Before you put the baking sheet in the oven, heat it up

Bake the meringues for about 25 to 30 minutes, or until the outside is crisp and the inside is a little chewy

After baking, turn off the oven and leave the door slightly open to let the meringues cool inside

Before taking the meringues off the parchment paper, make sure they are completely cool

Serve and have fun!

Crispy Potato and Peach Salad with Charred Scallion Dressing

The Crispy Potato and Peach Salad with Charred Scallion Dressing is a great mix of tastes and textures. The smoky charred scallion dressing goes well with the sweet peaches and crispy grilled potatoes, making it a great summer salad.

Ingredients:

• 2 large potatoes, thinly sliced
• 2 ripe peaches, sliced
• 4 scallions, trimmed
• 4 cups mixed greens
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions:

Warm up the grill over medium-high heat

Add salt and pepper to the potato slices after tossing them in 2 tablespoons of olive oil

As soon as the potatoes are crispy, turn them over and cook them all the way through

Put the scallions on the grill and cook for two to three minutes, until they are charred and soft, while the potatoes are cooking

Take the scallions and potatoes off the grill and let them cool down a bit

Salt and pepper to taste, and the last two tablespoons of olive oil, balsamic vinegar, and minced garlic should all be mixed together in a small bowl

Put the mixed greens on a platter, and then add the peaches and grilled potatoes on top of them

Cut the scallions into small pieces and sprinkle them on top of the salad

Add the dressing to the salad and top it off with feta cheese crumbles and chopped fresh parsley

Serve right away and enjoy!

Chocolate Banana Smoothie

Indulge in the delightful combination of chocolate and banana with this creamy and satisfying homemade smoothie. It's a perfect treat for the whole family!

Ingredients:

• 1 ripe banana
• 1 cup milk
• 2 tablespoons cocoa powder
• 2 tablespoons honey
• 1/2 cup Greek yogurt
• 1/2 teaspoon vanilla extract
• 1 cup ice cubes

Instructions:

Peel and slice the ripe banana

In a blender, combine the banana slices, milk, cocoa powder, honey, Greek yogurt, and vanilla extract

Add the ice cubes to the blender

Blend everything until smooth and creamy

Pour the chocolate banana smoothie into glasses and serve immediately

Neapolitan Popcorn

Enjoy the delightful flavors of Neapolitan ice cream by making this recipe for popcorn that is unlike any other. Your sweet tooth will be satiated by the combination of chocolate, vanilla, and coconut in this crunchy and delicious snack.

Ingredients:

• 1/2 cup popcorn kernels
• 2 tablespoons coconut oil
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

Grind the popcorn kernels according to your favorite method

To make the chocolate sauce, combine melted butter, sugar, vanilla extract, cocoa powder, and a small pinch of salt in a small bowl

Pour the chocolate sauce over the popcorn that has been popping, then gently toss to coat all sides

Melt the coconut oil in a different small saucepan over medium heat

After drizzling the popcorn with melted coconut oil, give it another toss to coat

Enjoy and serve right away!

Temaki Sushi

Temaki sushi, also known as hand rolls, are a fun and customizable way to enjoy sushi at home. These cone-shaped rolls are filled with a variety of ingredients and are perfect for a casual sushi night with friends or family.

Ingredients:

• 4 sheets nori seaweed
• 2 cups sushi rice, cooked and seasoned
• Assorted fillings such as sliced sashimi, avocado, cucumber, crab sticks, etc
• Soy sauce, for dipping
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Put a nori sheet on a smooth, clean surface

Put a small amount of sushi rice in the middle of the nori and spread it out in a diagonal line

Put the fillings you want on top of the rice

Make a cone shape with the nori by rolling it up from the bottom left corner and over the fillings

Roll the sheet again and again until it forms a cone shape around the fillings

A little water on the end of the nori will help seal the temaki

Do it again with the rest of the nori sheets and fillings

Put soy sauce, wasabi, and pickled ginger on the side of the temaki sushi

Huli-Huli Chicken

Huli-Huli Chicken is a Hawaiian BBQ classic with a sweet and savory marinade. Perfectly grilled chicken thighs that are juicy on the inside and caramelized on the outside.

Ingredients:

• 4 lbs chicken thighs, bone-in and skin-on
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon sriracha sauce optional

Instructions:

In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, ginger, and sriracha sauce

Place chicken thighs in a large resealable plastic bag or shallow dish and pour half of the marinade over them

Seal the bag or cover the dish and refrigerate for at least 2 hours or overnight

Preheat the grill to medium-high heat

Remove the chicken from the marinade and grill for 6-8 minutes per side, basting with the reserved marinade during the last few minutes of cooking

Ensure the internal temperature of the chicken reaches 165F 74C

Remove from the grill and let it rest for a few minutes before serving

Rosemary Shortbread - Pixels + Crumbs

Enjoy this delicate combination of buttery shortbread and the aromatic essence of fresh rosemary. Pixels + Crumbs' Rosemary Shortbread cookies are a delightful treat for any occasion.

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon fresh rosemary, finely chopped
• 1/4 teaspoon salt

Instructions:

Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy

Cut the rosemary into small pieces and add them to the butter and sugar mixture

Add the all-purpose flour and salt and sift them in

Mix the dough until it holds together

Make a disc out of the dough, cover it with plastic wrap, and put it in the fridge for 30 minutes

Set the oven to 350F 175C and heat it up

On a lightly floured surface, roll out the chilled dough to the thickness you want

Use your favorite cookie cutter shapes to make the shortbread cookies

Put the cookies with the shapes cut out of them on a baking sheet that has parchment paper on it

After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

2 Minute Omelet in a Mug

This two-minute omelet in a mug is a quick and filling way to start the day. A tasty, protein-rich breakfast that only costs 7 Weight Watchers Smart Points is a great way to start the day.

Ingredients:

• 2 large eggs
• 2 tablespoons milk
• 2 tablespoons shredded cheese
• 2 tablespoons diced bell peppers
• 2 tablespoons diced onions
• Salt and pepper to taste

Instructions:

Dice the onions and bell peppers and put them in a mug that can go in the microwave

For 30 seconds in the microwave, until they get a little softer

Add the eggs, milk, salt, and pepper to a different bowl and mix them together using a whisk

Place the egg mix in the mug along with the softened vegetables

Add the cheese shreds and mix well

For one to one and a half minutes on high, or until the omelet puffs up and the middle is set

Take the mug out of the microwave slowly because it's going to be hot

Let it cool for one minute, and then eat your quick and tasty omelet in a mug!

Dumpling Dip with Baos

This recipe is a tasty take on traditional dumplings because it uses mini pancakes, ground pork dumplings, and a tasty dipping sauce. It's the perfect mix of tastes and textures!

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons melted butter
• 1/2 cup ground pork dumplings
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup sliced cucumbers
• 1/4 cup shredded carrots

Instructions:

Put flour, sugar, baking powder, and salt in a bowl and mix them together

Mix the milk, egg, and melted butter in a different bowl using a whisk

Add the dry ingredients to the wet ones and mix them together until everything is well mixed

Put some oil in a nonstick pan and heat it over medium-low heat

Take a little pancake batter and pour it into the pan to make a small pancake

Once the top starts to bubble, flip it over and cook the other side until it's golden brown

To make mini pancakes, do it again with the rest of the batter

Cut up some garlic and put it in a small bowl

Add rice vinegar and sesame oil

Mix these together to make the dipping sauce

Put together a stack of mini pancakes and top them with ground pork dumplings, chopped green onions, cilantro, cucumber slices, and carrot shreds

Dip the chicken in the sauce that's on the side

Have fun with your Dumpling Dip and Baos!

Raspberry Coconut Blender Ice Cream

Indulge in the delightful combination of tart raspberries and creamy coconut milk with this easy-to-make blender ice cream. Perfect for a refreshing treat on a hot day!

Ingredients:

• 2 cups frozen raspberries
• 1 can 14 oz coconut milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract

Instructions:

In a blender, mix together coconut milk, honey or maple syrup, frozen raspberries, and vanilla extract

To make it smooth and creamy, scrape down the sides of the bowl as needed

If you think it's too sweet, add more honey or maple syrup to taste

Move the mixture to a container that can go in the freezer

Put it in the freezer for at least four hours, or until it gets hard

When it's firm, take the ice cream out and serve

Italian Artichoke Chicken

Keto-friendly Italian artichoke chicken is a tasty and filling dish. Chicken breasts are cooked in a tasty sauce with garlic, artichoke hearts, and cherry tomatoes. Fresh basil and Parmesan cheese are then added on top.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1 can 14 oz artichoke hearts, drained and quartered
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese

Instructions:

Season chicken breasts with salt and pepper on both sides

Heat olive oil in a large skillet over medium-high heat

Add chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side

Remove chicken from skillet and set aside

In the same skillet, add minced garlic and saut for 1-2 minutes until fragrant

Pour chicken broth and white wine into the skillet, scraping up any browned bits from the bottom

Bring to a simmer and cook for 2-3 minutes to reduce slightly

Add artichoke hearts and cherry tomatoes to the skillet

Return chicken breasts to the skillet, nestling them into the sauce

Cover and simmer for 8-10 minutes, or until chicken is cooked through and reaches an internal temperature of 165F 75C

Sprinkle chopped basil and grated Parmesan cheese over the chicken before serving

Perfect Grilled Sweet Corn

Grilled sweet corn with a smoky and spicy buttery glaze that tastes great. This recipe promises that every bite will have just the right amount of sweet and savory goodness.

Ingredients:

• 6 ears of sweet corn, husked
• 1/2 cup unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper adjust to taste
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Warm up the grill over medium-high heat

Put garlic powder, smoked paprika, cayenne pepper, salt, and black pepper in a small bowl

Melt the butter and mix it in

Spread a lot of the seasoned butter mixture on each corn ear

Put the corn on a grill that has already been heated up

Cook for 12 to 15 minutes, turning it every now and then, until the kernels are soft and slightly charred

Take the sweet corn off the grill and put it on a platter to serve

Pour any seasoned butter that's left over the corn and top it with chopped fresh parsley

Serve right away and enjoy the perfect sweet corn on the grill!

Gluten-Free Vegan No Bake Brownie Balls

If you like chocolate, these gluten-free vegan no bake brownie balls are a tasty and healthy treat. They're simple to make and don't need to be baked. Great for satisfying your sweet tooth!

Ingredients:

• 1 cup gluten-free oats
• 1/2 cup almond butter
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup dairy-free chocolate chips
• 1 tsp vanilla extract
• A pinch of salt
• 1/4 cup chopped nuts optional, for texture
• Shredded coconut for coating optional

Instructions:

Put gluten-free oats, almond butter, cocoa powder, maple syrup, dairy-free chocolate chips, vanilla extract, and a pinch of salt in a food processor

Blend the ingredients together until smooth

Mix the ingredients together until they become like dough

If you are using chopped nuts, add them to the mixture and pulse just a few times to mix them in

Roll the dough into small balls with your hands and put them on a baking sheet with parchment paper on it

You can add extra flavor and texture by rolling the brownie balls in shredded coconut if you want to

For about 30 minutes, put the brownie balls in the fridge to get firm

Feel free to share and enjoy your gluten-free vegan no bake brownie balls!

Vegan St. Patrick's Day Green Velvet Cupcakes

These vegan green velvet cupcakes are perfect for celebrating St. Patrick's Day! They are moist, fluffy, and full of festive green color.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cocoa powder
• 1/2 cup unsweetened almond milk
• 1/4 cup canola oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tbsp green food coloring

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with cupcake liners

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder

In a separate bowl, combine the almond milk, canola oil, apple cider vinegar, vanilla extract, almond extract, and green food coloring

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

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely

Once cooled, frost with your favorite vegan frosting and decorate as desired

Crispy and Juicy Air Fryer Chicken Thighs

These air fryer chicken thighs are a delicious combination of crispy skin and juicy meat, thanks to the magic of the air fryer. They're seasoned with a flavorful blend of spices and cooked to perfection in no time.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

Preheat your air fryer to 375F 190C for 5 minutes

In a bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and black pepper to create a marinade

Rub the marinade all over the chicken thighs, ensuring they are evenly coated

Place the chicken thighs in the air fryer basket, skin-side down, and cook for 12 minutes

Flip the chicken thighs and cook for an additional 10-12 minutes or until they reach an internal temperature of 165F 74C and the skin is crispy and golden brown

Remove the chicken thighs from the air fryer and let them rest for a few minutes before serving

Enjoy your crispy and juicy air fryer chicken thighs!

Keto Crockpot Chicken & Dumplings

This comforting crockpot keto chicken and dumplings recipe is a warm and satisfying meal perfect for chilly nights. It's low-carb and packed with flavor, making it a favorite for those following a keto lifestyle.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 3 cloves minced garlic
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp dried sage
• Salt and pepper to taste
• 1 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 tsp baking powder
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 2 tbsp chopped fresh parsley

Instructions:

In a crockpot, mix chicken thighs, chicken broth, celery, carrots, onion, garlic, thyme, rosemary, sage, salt, and pepper

For 6 to 8 hours on low heat or 3 to 4 hours on high, cook until the chicken is soft

Get almond flour, Parmesan cheese, baking powder, eggs, melted butter, and parsley in a bowl

Mix them together to make a dough

Put spoonfuls of dough on top of the chicken in the crockpot

Put the lid on top and cook on high for another 30 minutes, or until the dumplings are fully cooked

Enjoy while hot!

Twix Shortbread Cookies

Twix Shortbread Cookies are the ideal holiday baking project, combining buttery shortbread cookies with a decadent caramel filling and dipped in dark chocolate. These homemade Twix cookies will satisfy your sweet tooth while also impressing your family and friends!

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup caramel candies, unwrapped
• 2 tablespoons heavy cream
• 2 cups semisweet chocolate chips

Instructions:

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

In a large bowl, cream together the softened butter and sugar until light and fluffy

Add the vanilla extract and mix until well combined

Gradually add the flour and salt to the mixture, mixing until a dough forms

Roll out the dough on a lightly floured surface to about 1/4 inch thickness

Using a cookie cutter or a sharp knife, cut out cookie shapes and place them on the prepared baking sheet

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden

Remove the cookies from the oven and let them cool completely on a wire rack

While the cookies are cooling, prepare the caramel filling by melting the caramel candies and heavy cream in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth

Spread a layer of caramel on the bottom side of half of the cooled cookies and then sandwich them with the remaining cookies

In a separate microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring in between, until smooth

Dip each cookie sandwich halfway into the melted chocolate and place them back on the parchment paper

Allow the chocolate to set by placing the cookies in the refrigerator for about 20-30 minutes

Once the chocolate has set, your delicious Twix Shortbread Cookies are ready to be enjoyed!

Slow Cooker Beef Stew

This recipe for beef stew in the slow cooker makes a hearty, comforting meal that is great for cold days. A tasty stew is made by simmering tender beef, potatoes, carrots, and fragrant herbs in beef broth.

Ingredients:

• 1
• 5 lbs beef stew meat, cubed
• 4 potatoes, peeled and diced
• 4 carrots, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 can 14
• 5 oz diced tomatoes
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

In a bowl, toss the beef cubes with flour until coated evenly

Place coated beef cubes into the slow cooker

Add potatoes, carrots, onion, garlic, diced tomatoes, thyme, rosemary, salt, and pepper

Pour beef broth over the ingredients in the slow cooker

Stir gently to combine all ingredients

Cover and cook on low for 8 hours or on high for 4 hours, or until beef and vegetables are tender

Serve hot and enjoy!

Warm Freekeh, Butternut Squash, and Pomegranate Salad

Warm Freekeh, Butternut Squash, and Pomegranate Salad is a tasty mix of hearty freekeh, sweet roasted butternut squash, sour pomegranate seeds, and fresh herbs. A tasty balsamic dressing brings it all together. It's great as a side dish or by itself as a light meal.

Ingredients:

• 1 cup freekeh
• 2 cups water
• 1 small butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese
• For the dressing:
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Rinse the freekeh under cold water and drain

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

Add the rinsed freekeh and reduce the heat to low

Cover and simmer for about 20-25 minutes or until the freekeh is tender and the water is absorbed

Remove from heat and let it cool slightly

Preheat your oven to 400F 200C

In a large bowl, toss the diced butternut squash with 2 tablespoons of olive oil, salt, and pepper

Spread the squash on a baking sheet in a single layer

Roast for 20-25 minutes or until the squash is tender and slightly caramelized

Remove from the oven and let it cool

In a small bowl, whisk together the dressing ingredients - 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt, and pepper

In a large mixing bowl, combine the cooked freekeh, roasted butternut squash, pomegranate seeds, chopped parsley, and chopped mint

Drizzle the dressing over the salad and toss everything gently to combine

Sprinkle crumbled feta cheese on top

Serve warm and enjoy!