Fresh Corn Chowder

This Fresh Corn Chowder is a comforting and hearty soup perfect for any time of the year. Made with fresh corn, potatoes, and a blend of aromatic vegetables, it's creamy, flavorful, and satisfying.

Ingredients:

• 4 ears fresh corn, kernels removed
• 4 cups vegetable broth
• 1 cup diced potatoes
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

Set the butter in a big pot over medium-low heat

The garlic, onion, celery, and carrots should be added

It will take about 5 minutes of sauting until the vegetables are soft

Add the potatoes and corn kernels and mix them in

Add the vegetable broth, salt, and pepper, along with the dried thyme

Once the mixture starts to boil, lower the heat and let it cook for 20 minutes, or until the potatoes are soft

Add the heavy cream and stir it in

Simmer for five more minutes

If necessary, change the seasoning

Serve hot with fresh parsley chopped on top

Cream Cheese Pickle Wrap Dip

Creamy, tangy, and packed with flavor, this slow cooker cream cheese pickle wrap dip is a crowd-pleasing appetizer that combines the irresistible flavors of cream cheese, dill pickles, and cheddar cheese. Perfect for parties, gatherings, or game day snacks!

Ingredients:

• 1 8 oz package cream cheese, softened
• 1 cup chopped dill pickles
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried dill
• 1/4 cup chopped green onions optional

Instructions:

In a mixing bowl, combine softened cream cheese, chopped dill pickles, shredded cheddar cheese, sour cream, mayonnaise, garlic powder, onion powder, black pepper, and dried dill

Mix until well combined

Transfer the mixture to a slow cooker

Cook on low for 1-2 hours, stirring occasionally, until the dip is hot and bubbly

If desired, sprinkle chopped green onions on top before serving

Serve warm with tortilla chips, crackers, or sliced baguette

Rainbow Roll Sushi

Rainbow Roll Sushi is a vibrant and flavorful sushi roll that features a colorful array of fresh vegetables and sashimi-grade fish. It's visually appealing and delicious, perfect for sushi lovers!

Ingredients:

• 1 cup sushi rice, cooked
• 1 nori sheet
• 1/4 avocado, thinly sliced
• 1/4 cucumber, thinly sliced
• 1/4 red bell pepper, thinly sliced
• 1/4 yellow bell pepper, thinly sliced
• 1/4 orange bell pepper, thinly sliced
• 4 oz sashimi-grade tuna, thinly sliced
• 4 oz sashimi-grade salmon, thinly sliced
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

Put down a clean bamboo sushi mat

On the bamboo mat, put a sheet of nori

Leave a 1-inch gap at the top edge of the nori sheet and spread the cooked sushi rice out evenly on it

Spread slices of orange bell pepper, red bell pepper, yellow bell pepper, and avocado across the middle of the rice

On top of the rows of vegetables, put slices of tuna and salmon

Start rolling the sushi tightly from the bottom edge of the bamboo mat, using light pressure to shape it

Cut the roll into eight equal pieces

Soy sauce, pickled ginger, and wasabi should be served with it

Quick Chickpea Scramble

A quick and easy vegan dish made with bell peppers, onions, and chickpeas. This dish is full of protein and would be great for a healthy breakfast or a light lunch.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons nutritional yeast optional
• 2 tablespoons chopped fresh parsley or cilantro for garnish

Instructions:

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

Put in the diced onion and bell pepper

Saut for three to four minutes, until the vegetables are soft

Salt and pepper should be added along with the chickpeas

Stir every now and then for another 5 minutes

If you're using it, sprinkle nutritional yeast on top of the chickpea mixture and mix it all together

Take it off the heat and add chopped cilantro or parsley to the top before serving

Keto Bruschetta

This Keto Bruschetta is a low-carb twist on the classic Italian appetizer. Fresh tomatoes, basil, and garlic combine with olive oil for a flavorful topping on crispy keto bread slices.

Ingredients:

• 4 large tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 4 slices of keto bread almond flour or coconut flour-based
• 1 clove garlic, peeled for rubbing bread

Instructions:

Dice the tomatoes, chop the basil, mince the garlic, and add the olive oil to a bowl

Add pepper and salt, mix well, and set aside

Toast the bread until it turns golden brown

While the bread is still warm, rub the peeled garlic clove on one side of each slice

Spread the tomato mixture on top of each slice of bread

Serve right away and enjoy!

Cajun Fish Soup

A hearty and spicy Cajun Fish Soup featuring a mix of white fish, shrimp, and vibrant vegetables, seasoned with Cajun spices. Served over rice, it's a comforting and flavorful dish perfect for any occasion.

Ingredients:

• 1 lb white fish fillets, cut into chunks
• 1 cup shrimp, peeled and deveined
• 1 cup okra, sliced
• 1 cup celery, chopped
• 1 cup bell peppers mixed colors, diced
• 1 cup onion, finely chopped
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 4 cups fish or vegetable broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• Cooked rice for serving
• Fresh parsley for garnish

Instructions:

In a large pot, heat vegetable oil over medium heat

Add onions, celery, and bell peppers

Saut until vegetables are softened

Stir in garlic, Cajun seasoning, thyme, and bay leaf

Cook for an additional 2 minutes

Sprinkle flour over the vegetable mixture and stir well to combine

Cook for 3-4 minutes to eliminate the raw flour taste

Slowly pour in the fish or vegetable broth while continuously stirring to avoid lumps

Add diced tomatoes with their juice, okra, and bring the soup to a simmer

Let it cook for 15-20 minutes

Gently add fish fillets and shrimp to the pot

Simmer until the seafood is cooked through, about 5-7 minutes

Season with salt and pepper to taste

Serve the Cajun Fish Soup over cooked rice, garnished with fresh parsley

Enjoy this flavorful and spicy Cajun-inspired fish soup!

Fruit Salsa Parfait with Baked Cinnamon Sugar Chips

A refreshing and flavorful parfait featuring a vibrant mix of fresh fruits, zesty salsa, creamy vanilla yogurt, and crunchy baked cinnamon sugar chips.

Ingredients:

• 2 cups mixed fresh fruits strawberries, kiwi, pineapple, mango, etc
• , diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons honey
• 1 cup vanilla yogurt
• 1 cup granola
• 4 whole wheat tortillas
• 2 tablespoons melted butter
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Instructions:

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

Cut up some fruits, add some red onion, cilantro, lime juice, and honey to a bowl

This is how you make fruit salsa

Put it in the fridge for at least 30 minutes

Put the wedges of each tortilla on a baking sheet

Melt the butter and add the sugar and ground cinnamon to a small bowl

Spread the mix on the tortilla wedges

Heat the oven and put the chips in it

Bake for 8 to 10 minutes, or until they are golden and crisp

Let them cool down

Put vanilla yogurt, fruit salsa, and granola in serving glasses one layer at a time until the glass is full

Put more fruit salsa on top of the parfait and serve it with baked cinnamon sugar chips on the side

Have fun with this tasty Fruit Salsa Parfait with Baked Cinnamon Sugar Chips!

Paleo Apple Tartlets

These Paleo-friendly apple tartlets are a delicious and healthier alternative to traditional apple desserts. Made with wholesome ingredients like almond and coconut flours, coconut oil, and natural sweeteners, they're perfect for satisfying your sweet tooth without compromising your dietary preferences.

Ingredients:

• 4 medium-sized apples, peeled and sliced
• 1/4 cup coconut sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup coconut oil, melted
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Set oven temperature to 175C 350F

Combine the nutmeg, cinnamon, and coconut sugar with the sliced apples in a bowl

Evenly distribute the apple mixture among the muffin tin cups

To make a crumbly dough, place almond flour, coconut flour, melted coconut oil, honey or maple syrup, vanilla extract, and salt in a different bowl

On top of the apple mixture in each muffin tin cup, evenly press the dough

Bake for 25 to 30 minutes in a preheated oven, or until the apples are soft and the crust is golden brown

After letting the tartlets cool a little, carefully take them out of the muffin tin cups

Enjoy and warm up!

Vegan M&M Cookies

These vegan M&M cookies are a delightful twist on the classic recipe, offering all the flavor and texture without any animal products. Perfect for satisfying your sweet tooth while adhering to a plant-based diet.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened applesauce
• 1 cup vegan chocolate chips
• 1/2 cup vegan M&M candies

Instructions:

Preheat your oven to 350F 175C

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

In another bowl, cream together softened vegan butter, brown sugar, granulated sugar, and vanilla extract until smooth

Add applesauce to the wet ingredients and mix well

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

Fold in vegan chocolate chips and vegan M&M candies

Line a baking sheet with parchment paper

Drop spoonfuls of dough onto the baking sheet, leaving space between each cookie

Bake for 10-12 minutes, or until the edges are golden brown

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