Garden Veggie Pasta Salad

The fresh vegetables, whole wheat pasta, and tangy vinaigrette dressing in this Garden Veggie Pasta Salad go so well together. It's the perfect dish for a healthy and happy life because it's full of nutrients and tastes great. Whether you eat it as a side dish or by itself, this salad will make your day better.

Ingredients:

• 2 cups whole wheat pasta, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, basil leaves, olives, and feta cheese

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper

Pour the dressing over the pasta salad and toss gently to coat evenly

Refrigerate for at least 30 minutes before serving to allow the flavors to meld together

Serve chilled and enjoy!

Nutella Donuts

Enjoy the divine fusion of Nutella and doughnuts by making this simple recipe. These Nutella doughnuts are the ideal sweet treat at any time of day!

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup Nutella
• 1/4 cup milk
• 1 egg
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• Oil for frying
• Powdered sugar for dusting
• Additional Nutella for filling optional

Instructions:

In a mixing bowl, combine flour, sugar, baking powder, and salt

Add Nutella, milk, egg, and vanilla extract

Mix until well combined

Heat oil in a deep frying pan to 350F 175C

Drop spoonfuls of the Nutella batter into the hot oil and fry until golden brown, turning occasionally

Remove donuts from the oil and drain on paper towels

If desired, fill a piping bag with Nutella and insert it into the center of each donut to add extra filling

Dust the Nutella donuts with powdered sugar before serving

Enjoy your delicious Nutella Donuts!

Savory Chicken Stew

A hearty and comforting chicken stew that is easy to make in the Instant Pot.

Ingredients:

• 2 lbs chicken thighs
• 1 cup carrots, chopped
• 1 cup potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

Season chicken thighs with salt and pepper

Place all ingredients in the Instant Pot

Set Instant Pot to Manual mode for 15 minutes

Naturally release pressure for 10 minutes, then quick release

Serve hot and enjoy!

Blueberry Peach Crumble Cookies

The sweet and tangy flavors of blueberries and peaches are combined in these Blueberry Peach Crumble Cookies, which have a delightful crumble topping. They're soft and chewy, and they're ideal for any occasion.

Ingredients:

• 1 cup fresh blueberries
• 1 cup peeled and diced peaches
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup old-fashioned oats
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Instructions:

Preheat your oven to 350F 175C

Line a baking sheet with parchment paper

In a medium bowl, gently combine the blueberries and diced peaches

Set aside

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

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

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the oatmeal and chopped pecans

Take 1/3 of the cookie dough and place it in a separate bowl

To the separated dough, add the brown sugar and ground cinnamon, mixing until well combined

This will be the crumble topping

Using a cookie scoop or your hands, form cookie dough balls and place them on the prepared baking sheet

Take a small amount of the crumble topping and press it gently onto the top of each cookie dough ball

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Enjoy these delicious Blueberry Peach Crumble Cookies with a glass of milk or your favorite hot beverage!

AMAZING Chocolate Chocolate Chip Cookie

These AMAZING Chocolate Chocolate Chip Cookies are a vegan twist on a classic favorite. They're rich, chocolatey, and sure to satisfy your sweet tooth!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup almond milk
• 1 cup vegan chocolate chips

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Mix the cocoa powder, baking soda, salt, and flour together in a medium-sized bowl using a whisk

Mix the vegan butter, brown sugar, and granulated sugar in a large bowl until the mixture is light and fluffy

Mix in the almond milk and vanilla extract until everything is well mixed

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The vegan chocolate chips should be carefully mixed in

Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared

Make each cookie a little flatter with the back of a spoon

It should be baked for 10 to 12 minutes, or until the edges are set

Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way

White Peach Margarita

For Cinco de Mayo parties, this White Peach Margarita is a great way to change up the classic margarita. Silver tequila, triple sec, lime juice, and sweet white peach puree all mixed together make a delicious and fruity cocktail that will take you to a sunny paradise.

Ingredients:

• 2 oz silver tequila
• 1 oz triple sec
• 1 oz fresh lime juice
• 1 oz white peach puree
• 1/2 oz agave syrup
• Ice cubes
• Salt for rimming, optional
• Peach slice for garnish, optional

Instructions:

If you want, you can sprinkle salt around the edge of a margarita glass

Put tequila, triple sec, lime juice, white peach puree, and agave syrup in a shaker

Put ice cubes in the shaker

Make sure to shake it well until it's cold

Put the strained mixture into a margarita glass that has been set up and filled with ice

Add a peach slice as a garnish if you want to

Serve and have fun!

Easy Cucumber Salad

This Easy Cucumber Salad is a refreshing and tangy side dish that's perfect for summer. The crisp cucumbers, zesty red onion, and fresh dill are dressed in a sweet and savory vinaigrette, making it a delightful addition to any meal.

Ingredients:

• 2 cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup white vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

In a large bowl, combine the sliced cucumbers and red onion

In a separate bowl, whisk together the white vinegar, olive oil, honey, salt, and pepper

Pour the dressing over the cucumbers and onion, and toss to coat

Sprinkle fresh dill over the salad and gently mix to combine

Refrigerate for at least 30 minutes before serving to allow the flavors to meld

Serve chilled and enjoy!

Vegan Chickpea Salad Wraps

These Vegan Chickpea Salad Wraps are a tasty and healthy way to eat lunch because they are full of protein and flavor. Adding tahini, lemon juice, and spices to the creamy chickpea salad makes it taste great. Fresh vegetables are then wrapped up in a whole grain tortilla.

Ingredients:

• 2 cups cooked chickpeas
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper
• 1/4 cup diced cucumber
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 large whole grain tortillas
• 2 cups mixed greens

Instructions:

Use a fork or potato masher to mash the chickpeas in a large bowl until they are still a little chunky

To the mashed chickpeas, add the parsley, lemon juice, tahini, olive oil, cumin, salt, and pepper

Watch as the flavors blend together

Mix everything together well

Lay out a tortilla on a clean surface

Add a layer of mixed greens and a big scoop of the chickpea salad mix

Tuck the sides of the tortilla in as you roll it up

Do it again with the rest of the tortillas and filling

Cut each wrap in half across the middle, then serve

Balsamic Soy Roasted Garlic Mushrooms

Delicious and smoky roasted mushrooms with a balsamic soy marinade, perfect for a side dish or appetizer. The slow smoking process enhances the flavors, creating a savory and mouthwatering dish.

Ingredients:

• 1 lb mushrooms, cleaned and halved
• 3 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

Preheat the smoker to 225F 107C

In a bowl, whisk together balsamic vinegar, soy sauce, minced garlic, olive oil, dried thyme, salt, and pepper

Place the halved mushrooms in a large resealable plastic bag or a bowl

Pour the marinade over the mushrooms, ensuring they are well-coated

Seal the bag or cover the bowl and let it marinate for at least 30 minutes

Remove the mushrooms from the marinade and place them on a smoker rack

Smoke the mushrooms at 225F 107C for about 45-60 minutes or until they are tender and infused with smoky flavor

Garnish with chopped fresh parsley before serving

Enjoy these Balsamic Soy Roasted Garlic Mushrooms as a flavorful side dish or appetizer

Honey Mustard Pulled Pork Pretzel Sliders

These Honey Mustard Pulled Pork Pretzel Sliders are a great mix of sweet and sour flavors, and the soft pretzel buns go well with them. They're great as an appetizer or as a party snack.

Ingredients:

• 1 lb pork shoulder, cooked and shredded
• 12 small pretzel buns
• 1/2 cup honey mustard sauce
• 1 cup coleslaw
• Salt and pepper to taste
• Sliced pickles optional

Instructions:

Preheat oven to 350F 175C

Split pretzel buns in half and place them on a baking sheet

Spread a layer of honey mustard sauce on each bottom half of the pretzel buns

Top with shredded pork shoulder, followed by a spoonful of coleslaw

Season with salt and pepper to taste

Add sliced pickles if desired

Place the top half of the pretzel buns on each slider

Wrap the sliders in aluminum foil and bake for 10-15 minutes until heated through

Serve warm and enjoy!

Keto Curry Sweet Potato Sushi

With curry-roasted sweet potatoes and creamy avocado wrapped in cardamom-infused millet rice, this keto-friendly sushi has a unique twist. It tastes great and is good for you if you like sushi and are on a low-carb or ketogenic diet.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 avocado, thinly sliced
• 1 cup millet, rinsed
• 2 cups water
• 1/2 teaspoon ground cardamom
• Nori sheets seaweed sheets
• Salt to taste

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss diced sweet potato with olive oil, curry powder, and a pinch of salt until evenly coated

Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized, stirring halfway through

In a saucepan, combine millet, water, and ground cardamom

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until millet is cooked and water is absorbed

Fluff with a fork

Lay a sheet of nori on a bamboo sushi mat or a clean surface

Spread a thin layer of cooked millet evenly over the nori sheet, leaving about 1 inch of space at the top edge

Arrange slices of avocado and curry-roasted sweet potato along the bottom edge of the nori sheet

Using the bamboo mat, tightly roll the nori sheet, pressing gently to seal the edge

Repeat with remaining ingredients

Slice the sushi rolls into bite-sized pieces using a sharp knife, wiping the blade clean between cuts to ensure neat slices

Serve the keto curry sweet potato sushi with soy sauce or tamari for dipping, if desired

Grilled Fruit Tea

This recipe for iced tea is great for hot summer days because it combines the sweet smokey taste of grilled fruit with the coolness of tea.

Ingredients:

• 4 cups water
• 3 tea bags black or green tea
• 1 peach, sliced
• 1 lemon, sliced
• 1/2 cup strawberries, sliced
• 1/4 cup honey
• Ice cubes

Instructions:

Preheat grill to medium-high heat

In a pot, bring water to a boil

Remove from heat and add tea bags

Let steep for 5 minutes

Meanwhile, grill peach and lemon slices until grill marks appear, about 2-3 minutes per side

Remove tea bags from water and stir in honey until dissolved

In a pitcher, combine grilled fruit slices and brewed tea

Refrigerate until chilled

Serve over ice cubes

Enjoy!