Ingredients:

• 1 cup all-purpose flour


• 1/2 cup honey


• 1/4 cup molasses


• 1/4 cup unsalted butter, melted


• 1/2 cup buttermilk


• 1 large egg


• 1 teaspoon vanilla extract


• 1 teaspoon ground ginger


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves


• 1/4 teaspoon baking soda


• 1/4 teaspoon salt


• 1 cup Greek yogurt


• 2 tablespoons honey


• 1/2 cup gingerbread crumbles


• Whipped cream for topping

Instructions:

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

Clean and grease mini bundt cake pans

Mix the flour, ginger, cinnamon, cloves, baking soda, and salt together in a bowl using a whisk

Melt the butter and add the honey, molasses, buttermilk, egg, and vanilla extract

Mix the ingredients together well in a different bowl

Stir the wet and dry ingredients together until they are just combined

Fill small bundt cake molds with batter

If you stick a toothpick in it and it comes out clean, it's done

Let it cool all the way down

Add honey to Greek yogurt in a different bowl

In parfait glasses, put mini bundt cakes, honey yogurt, and gingerbread crumbles in a layer

Add more gingerbread crumbles and whipped cream on top

Enjoy! Serve cold

Ingredients:

• 4 chicken breasts


• 4 slices prosciutto


• 1/4 cup flour


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1/2 cup chicken broth


• 1/4 cup lemon juice


• 2 tablespoons capers


• Salt and pepper to taste


• Fresh parsley for garnish

Instructions:

Add salt and pepper to the chicken breasts

Put a slice of prosciutto around each chicken breast

Put the chicken breasts that have been wrapped in foil in flour and shake off any extra

Put olive oil in a big skillet and heat it over medium-high heat

It will take about 6 to 8 minutes per side to cook the chicken breasts until they are golden brown and fully cooked

Take the chicken out of the pan and set it aside

Put minced garlic in the same pan and cook for one minute

Add the chicken broth and lemon juice, making sure to scrape the pan's bottom to get rid of any browned bits

Add the capers and cook for two to three minutes

Add the chicken breasts back to the pan and cover them with sauce

Add two to three more minutes of cooking to heat everything through

Before serving, sprinkle with fresh parsley

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced


• 1 tbsp olive oil


• 1 small onion, diced


• 1 red bell pepper, diced


• 1 cup corn kernels


• 1 can 14


• 5 oz diced tomatoes, undrained


• 2 cups chicken broth


• 1 cup salsa


• 1 tsp chili powder


• 1/2 tsp cumin


• 8 oz penne pasta


• 1 cup shredded cheddar cheese


• Salt and pepper to taste


• Fresh cilantro, chopped for garnish

Instructions:

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

Add diced chicken and cook until browned on all sides, about 5-7 minutes

Add diced onion, bell pepper, and corn

Cook until vegetables are tender, about 5 minutes

Stir in diced tomatoes, chicken broth, salsa, chili powder, cumin, penne pasta, salt, and pepper

Bring mixture to a boil, then reduce heat to low

Cover and simmer for 15-20 minutes, or until pasta is cooked and sauce has thickened

Remove from heat and stir in shredded cheddar cheese until melted

Garnish with chopped cilantro before serving

Ingredients:

• 4 large carrots, peeled and trimmed to fit buns


• 4 whole grain hot dog buns


• 1/4 cup balsamic vinegar


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1 teaspoon dried thyme


• 1/2 teaspoon smoked paprika


• Salt and black pepper to taste


• Optional toppings: diced onions, mustard, vegan mayo, pickles

Instructions:

In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried thyme, smoked paprika, salt, and black pepper

Place trimmed carrots in a shallow dish and pour the marinade over them

Allow to marinate for at least 30 minutes, turning occasionally to ensure even coating

Preheat grill or grill pan over medium-high heat

Remove carrots from marinade and reserve excess marinade for basting

Grill carrots for about 5-7 minutes per side, or until tender and grill marks appear, basting occasionally with reserved marinade

Toast whole grain hot dog buns on the grill for a minute or two until warm and lightly charred

Place grilled carrots in the buns and add desired toppings such as diced onions, mustard, vegan mayo, or pickles

Serve immediately and enjoy your delicious balsamic grilled carrot dogs!

Ingredients:

• 1 cup quinoa


• 2 cups water


• 1 pound shrimp, peeled and deveined


• 1 cup pineapple chunks


• 1 red bell pepper, diced


• 1/2 cup red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 2 tablespoons olive oil


• 1 teaspoon cumin


• 1 teaspoon paprika


• Salt and pepper to taste


• Lime wedges for serving

Instructions:

Rinse the quinoa under cold water, and then follow the directions on the package to cook it with 2 cups of water

Turn on the oven and heat it up to 400F 200C

Salt, pepper, cumin, and olive oil should all be mixed together in a bowl with shrimp

Sprinkle shrimp with salt and pepper on a baking sheet

Roast in the oven for 8 to 10 minutes, or until shrimp is fully cooked

Put cooked quinoa, roasted shrimp, pineapple chunks, red bell pepper, red onion, and cilantro in a large bowl

Add more olive oil and toss until everything is well mixed

Put the tropical quinoa mix in bowls and top them with lime wedges that you can use to squeeze over the food

This Tropical Quinoa + Roasted Shrimp recipe has a lot of great flavors

Ingredients:

• 200g soba noodles


• 1 can 400g chickpeas, drained and rinsed


• 2 tablespoons soy sauce


• 1 tablespoon maple syrup


• 1 tablespoon liquid smoke


• 2 tablespoons sriracha sauce


• 2 tablespoons peanut butter


• 2 cloves garlic, minced


• 1 tablespoon sesame oil


• 1 tablespoon rice vinegar


• 2 green onions, thinly sliced


• Handful of chopped peanuts, for garnish


• Salt and pepper, to taste

Instructions:

Cook soba noodles according to package instructions

Drain and set aside

In a skillet, heat sesame oil over medium heat

Add minced garlic and saut until fragrant

Add chickpeas to the skillet and cook until lightly browned, about 5 minutes

In a small bowl, mix soy sauce, maple syrup, liquid smoke, and sriracha sauce

Pour over chickpeas and stir to coat evenly

Cook for another 2-3 minutes, until sauce thickens slightly

In a separate bowl, whisk together peanut butter and rice vinegar until smooth

Add cooked soba noodles to the skillet with chickpeas, then pour the peanut sauce over the noodles

Toss everything together until noodles are well coated

Remove from heat and sprinkle sliced green onions and chopped peanuts over the noodles

Season with salt and pepper to taste

Serve hot, garnished with additional chopped peanuts if desired

Ingredients:

• 1 lb boneless, skinless chicken breasts


• 1 cup salsa


• 1 packet taco seasoning


• 1 cup chicken broth


• 8 small whole wheat tortillas


• 1 cup shredded lettuce


• 1 cup diced tomatoes


• 1/2 cup shredded reduced-fat cheese


• 1/4 cup chopped fresh cilantro


• 1/4 cup non-fat Greek yogurt

Instructions:

Put chicken breasts in the Instant Pot

Sprinkle salsa and taco seasoning on top of the chicken

Put in chicken broth

After putting the lid on and setting the valve to sealing, cook for 15 minutes on high pressure

Let the pressure drop naturally for five minutes, and then quickly let go of the rest of the pressure

Use two forks to shred the chicken

Cover chicken in whole wheat tortillas and put lettuce, tomatoes, cheese, cilantro, and Greek yogurt on top of each one

Ingredients:

• 2 packages of Oreo cookies


• 1/2 cup unsalted butter, melted


• 2 packages 8 oz each cream cheese, softened


• 1 cup powdered sugar


• 2 teaspoons vanilla extract


• 3 cups cold milk


• 2 packages 3


• 4 oz each instant vanilla pudding mix


• 1 quart heavy whipping cream


• Chocolate syrup for drizzling optional


• Oreo crumbs for garnish optional

Instructions:

In a food processor, pulse the Oreo cookies until finely crushed

Mix the crushed cookies with melted butter to create the crust

Press the crust mixture into the bottom of a 9x13-inch baking dish

In a large bowl, beat cream cheese until smooth

Add powdered sugar and vanilla extract, and beat until well combined

In a separate bowl, whisk together cold milk and instant vanilla pudding mix until thickened

Add the pudding mixture to the cream cheese mixture and mix until smooth

In another bowl, whip the heavy cream until stiff peaks form

Gently fold the whipped cream into the pudding mixture until well combined

Spread the filling evenly over the Oreo crust in the baking dish

Refrigerate the cake for at least 4 hours or overnight to set

Before serving, drizzle with chocolate syrup and garnish with Oreo crumbs if desired

Ingredients:

• 1 cup 2 sticks unsalted butter, softened


• 1 cup granulated sugar


• 1 large egg


• 2 teaspoons vanilla extract


• 2 and 1/2 cups all-purpose flour


• 1/2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup rainbow sprinkles or Funfetti sprinkles

Instructions:

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

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 powder, baking soda, and salt

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

Gently fold in the rainbow sprinkles until they are evenly distributed in the dough

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet

Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly golden

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

Once cooled, store the cookies in an airtight container to maintain their softness and freshness

Ingredients:

• 1 medium-sized green cabbage, shredded


• 1 large carrot, grated


• 1/2 cup mayonnaise


• 1/4 cup sour cream


• 3 tablespoons fresh lime juice


• 2 tablespoons honey


• 1/4 cup fresh cilantro, finely chopped


• Salt and pepper to taste

Instructions:

In a large mixing bowl, combine shredded cabbage and grated carrot

In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and honey until well combined

Pour the dressing over the cabbage and carrot mixture, tossing to coat evenly

Add chopped cilantro and continue to toss until all ingredients are well incorporated

Season with salt and pepper to taste, adjusting as needed

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

Serve chilled and enjoy the refreshing Cilantro-Lime Coleslaw with your favorite BBQ dishes!