Pea and Mint Pesto Pasta - A Mummy Too

A colorful and tasty pasta dish with a pesto sauce made from fresh mint and peas. Great for a quick dinner during the week or a light lunch. A delicious pasta dish is made when you combine the cool taste of mint with the sweetness of peas.

Ingredients:

• 250g pasta of choice
• 200g frozen peas
• 2 cloves garlic
• 1/2 cup fresh mint leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

Cook pasta according to package instructions

Drain and set aside, reserving 1/2 cup of pasta water

In a pot of boiling water, blanch the frozen peas for 2-3 minutes

Drain and set aside

In a food processor, combine garlic, mint leaves, Parmesan cheese, pine nuts, lemon juice, and olive oil

Pulse until smooth

Add blanched peas to the pesto mixture and pulse briefly to combine, leaving some texture

Season with salt and pepper to taste

In a large mixing bowl, toss the cooked pasta with the pea and mint pesto until well coated

If the sauce is too thick, add reserved pasta water as needed to reach desired consistency

Serve hot, garnished with additional Parmesan cheese and fresh mint leaves if desired

Vegan Lemon Biscotti

These vegan lemon biscotti are perfect for breakfast or as a snack. They are crunchy, flavorful, and bursting with lemony goodness. Enjoy them dunked in your favorite hot beverage or simply on their own!

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

Warm the oven up to 175F 350C

Mix the flour, sugar, baking powder, and salt in a large bowl

With a whisk, mix the melted coconut oil, lemon juice, lemon zest, and vanilla extract in a different bowl

Mix the dry and wet ingredients together until a dough forms

Split the dough in half

Cut each piece into a log that is about 1 1/2 inches wide

Place the logs on a baking sheet that has been lined with parchment paper

For 25 to 30 minutes, or until just beginning to turn golden brown

Time to cool down

Take it out of the oven and wait 10 minutes

Bring the oven's temperature down to 325F 160C

Cut each log diagonally into 1/2-inch thick slices with a knife that has serrated edges

Put the slices back on the baking sheet with the cut side down

Bake for another 10 to 12 minutes, or until golden brown and crisp

Allow to cool completely before serving

Ginger Roasted Pumpkin and Quinoa Salad With Mint, Chili, and Lime

A refreshing and nutritious salad featuring the flavors of ginger-roasted pumpkin, quinoa, fresh mint, chili, and lime dressing. This salad is a delightful blend of sweet, savory, and spicy, making it a perfect side dish or light meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 small pumpkin, peeled and diced
• 2 tablespoons olive oil
• 2 teaspoons ground ginger
• Salt and pepper to taste
• 1/2 cup fresh mint leaves, chopped
• 1 red chili pepper, thinly sliced
• 2 limes, zest and juice
• 2 tablespoons honey
• 1/4 cup roasted pumpkin seeds
• Mixed greens for serving

Instructions:

Preheat your oven to 400F 200C

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

Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and water is absorbed

Fluff with a fork and let it cool

In a large bowl, toss the diced pumpkin with olive oil, ground ginger, salt, and pepper

Spread it out on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the pumpkin is tender and slightly caramelized

Let it cool

In a small bowl, whisk together the lime zest, lime juice, and honey to make the dressing

In a serving bowl, combine the cooked quinoa, roasted pumpkin, chopped mint leaves, and sliced red chili pepper

Drizzle the dressing over the salad and toss gently to combine

Garnish the salad with roasted pumpkin seeds

Serve the Ginger Roasted Pumpkin and Quinoa Salad over a bed of mixed greens

Enjoy!

Hamburger Macarons

A whimsical twist on the classic macaron, these Hamburger Macarons combine the sweet and delicate shell of a macaron with the savory flavors of a hamburger. They are perfect for themed parties or just for fun!

Ingredients:

• 1 cup almond flour
• 2/3 cup powdered sugar
• 2 large egg whites
• 1/4 cup granulated sugar
• Red and yellow food coloring for coloring macaron shells
• 1/4 cup unsalted butter
• 1/4 lb ground beef
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1/4 cup shredded cheddar cheese
• Lettuce leaves
• Ketchup and mustard for filling
• Sesame seeds for garnish

Instructions:

Set the oven temperature to 300F 150C

Use silicone baking mats or parchment paper to line a baking sheet

Pulverize the powdered sugar and almond flour in a food processor

Pulse until thoroughly mixed

Fill a sizable mixing bowl with the sifted almond flour and powdered sugar mixture

Throw away any larger almond fragments that remain in the sieve

Beat the egg whites until frothy in a different bowl

Add the granulated sugar gradually while beating

Until stiff peaks form, beat

Till the batter is smooth and has the consistency of ribbon, gently fold the beaten egg whites into the almond flour mixture

Separate the batter into two halves

To make the portion look like a hamburger bun and a hamburger patty, color one with red food coloring and the other with yellow food coloring

Spoon out the colored batter into individual piping bags fitted with rounded tips

Forming bun and patty shapes, pipe macaron shells onto the baking sheet that has been preheated

Garnish the 'bun' shells with sesame seeds

Give the shells a half hour or so to rest before allowing the surface to become dry

Bake the shells for 12 to 15 minutes, or until they are set and beginning to turn golden

Heat the unsalted butter in a pan while the macaron shells are cooling

Add diced tomatoes, diced onions, and ground beef

Simmer until the veggies are soft and the beef is browned

Add pepper and salt for seasoning

Place a leaf of lettuce on the bottom "bun" shell of each macaron, then top with the cooked beef mixture, cheddar cheese, and a sprinkling of mustard and ketchup

Place the 'hamburger patty' shell over top

Present your hamburger macarons and savor them!

Paleo Veggie Stir-Fry

This Paleo veggie stir-fry is a quick and easy dish packed with nutrients and flavor. It's perfect for a healthy weeknight meal that satisfies cravings without sacrificing nutrition.

Ingredients:

• 2 cups chopped mixed vegetables broccoli, bell peppers, carrots
• 2 tbsp coconut aminos
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Salt and pepper to taste
• Optional: protein of choice chicken, shrimp, tofu

Instructions:

Heat coconut oil in a skillet over medium heat

Add minced garlic and grated ginger, saut until fragrant

Add mixed vegetables and stir-fry for 5-7 minutes until slightly tender

If using protein, add it to the skillet and cook until fully cooked

Pour coconut aminos over the stir-fry and toss to coat evenly

Season with salt and pepper to taste

Serve hot and enjoy!

15 Minute Mushroom Melts with Mustard Aioli

These 15 Minute Mushroom Melts with Mustard Aioli are a quick and tasty take on a grilled cheese sandwich. With just a few ingredientssauted mushrooms, melted cheese, and a tangy mustard aioliyou can make a quick and tasty meal.

Ingredients:

• 8 slices of bread
• 2 cups of sliced mushrooms
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of olive oil
• 1/4 cup of mayonnaise
• 1 tablespoon of Dijon mustard
• 1 clove of garlic minced
• 1 teaspoon of lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a skillet, heat the olive oil over medium heat

Add the sliced mushrooms and saut for about 5-7 minutes until they become tender and browned

Season with salt and pepper to taste

While the mushrooms are cooking, make the mustard aioli by mixing together the mayonnaise, Dijon mustard, minced garlic, lemon juice, and a pinch of salt in a small bowl

Set aside

Place 4 slices of bread on a clean surface and spread a generous amount of mustard aioli on each slice

Divide the sauted mushrooms evenly among the 4 slices of bread

Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the mushrooms

Place the remaining 4 slices of bread on top to create sandwiches

Preheat a panini press or a grill pan over medium-high heat

Place the sandwiches in the panini press or grill pan and cook for about 3-5 minutes until the bread is toasted, and the cheese is melted

Remove the mushroom melts from the heat and let them cool slightly for a minute or two

Cut the sandwiches in half diagonally and garnish with fresh parsley

Serve the 15 Minute Mushroom Melts with Mustard Aioli hot and enjoy!

Bacon Beer Cheese Bread Bowl

This Bacon Beer Cheese Bread Bowl is the ultimate comfort food. A bowl of crispy bread stuffed with a cheesy, creamy bacon and beer dip. Ideal as a savory snack on game day or to share at parties!

Ingredients:

• 1 large round bread loaf
• 1 pound bacon, cooked and crumbled
• 1 cup beer your choice
• 2 cups shredded cheddar cheese
• 1/2 cup cream cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper optional
• Fresh parsley for garnish

Instructions:

Set the oven temperature to 175C 350F

Cut off the top of the bread loaf and remove the center, leaving a bread shell that is about an inch thick

Shredded cheddar cheese, cream cheese, sour cream, green onions, garlic powder, black pepper, paprika, and cayenne pepper if preferred should all be combined in a sizable mixing bowl

Blend thoroughly by mixing

Once you have a creamy cheese mixture, slowly pour in the beer while mixing

Reserving some bacon for the topping, stir in three-quarters of the crumbled bacon into the cheese mixture

Making sure everything is evenly distributed, carefully pour the bacon and beer cheese mixture into the hollowed-out bread loaf

After the bread is toasted and the cheese is bubbling, place the filled bread bowl on a baking sheet and bake in a preheated oven for 20 to 25 minutes

Take out of the oven, top with the remaining bacon, and sprinkle with the fresh parsley

Cut the bread bowl into slices and serve right away as a tasty party snack or appetizer

Maple Sausage Baked French Toast Waffles

These Maple Sausage Baked French Toast Waffles are a delightful breakfast treat that combines the flavors of sausage, cheese, and maple syrup. They are easy to make in your waffle iron and perfect for a satisfying breakfast or brunch.

Ingredients:

• 6 frozen waffles
• 1/2 pound maple sausage
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mustard
• 1/4 teaspoon paprika
• Chopped fresh parsley for garnish optional

Instructions:

Follow the directions that came with your waffle iron to heat it up

In a skillet over medium-high heat, cook the maple sausage until it turns brown and breaks up

Remove any extra grease and set it aside

Whisk the eggs, milk, maple syrup, salt, black pepper, ground mustard, and paprika together in a bowl

Set the waffle iron to high heat and put a frozen waffle in it

Pour some of the egg mixture over the waffle and make sure it's covered evenly

Add some cooked maple sausage and cheddar cheese shreds on top

Close the waffle iron and cook the waffle until it's golden brown and the cheese melts

This should take about three to five minutes, but check the directions that came with your waffle iron to be sure

Carefully take out the waffle, and do it again with the other waffles and ingredients

If you want, you can add chopped fresh parsley as a garnish

Enjoy the hot Maple Sausage Baked French Toast Waffles!

Instant Pot Beef Barley Mushroom Soup

This hearty and comforting soup is made in the Instant Pot with tender beef, healthy barley, earthy mushrooms, and fragrant herbs.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 cup pearl barley
• 8 oz mushrooms, sliced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Set Instant Pot to saut mode and heat olive oil

Add beef and saut until browned on all sides

Add onions, carrots, celery, and garlic

Saut until onions are translucent

Stir in mushrooms, barley, thyme, rosemary, Worcestershire sauce, salt, and pepper

Pour in beef broth and stir to combine

Close lid, set to sealing, and cook on high pressure for 20 minutes

Allow for natural pressure release for 10 minutes, then manually release any remaining pressure

Adjust seasoning if needed, then serve hot

Enjoy!

Slow Cooked Lamb Shanks with Red Wine Sauce

Tender, succulent lamb shanks cooked low and slow in a rich red wine sauce. This keto-friendly recipe is perfect for a cozy dinner.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Season lamb shanks with salt and pepper

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

Brown lamb shanks on all sides, then transfer to a slow cooker

In the same skillet, saut onion and garlic until softened

Deglaze the skillet with red wine, scraping up any browned bits

Pour the wine mixture into the slow cooker

Add beef broth, tomato paste, rosemary, and thyme to the slow cooker

Stir to combine

Cover and cook on low for 6-8 hours, or until lamb is tender and falling off the bone

Once cooked, remove lamb shanks from the slow cooker and keep warm

Strain the cooking liquid into a saucepan and simmer over medium heat until reduced and thickened to desired consistency

Serve the lamb shanks with the red wine sauce poured over the top

Roasted Veg Rainbow Bowl

This vibrant and flavorful vegan bowl features a colorful assortment of roasted vegetables served over nutty balsamic brown rice and drizzled with tangy BBQ sauce. It's a wholesome and satisfying meal that's easy to prepare and bursting with nutritious goodness.

Ingredients:

• 1 cup brown rice
• 2 cups water
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 2 carrots, sliced into strips
• 1 small eggplant, diced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 cup BBQ sauce
• Sesame seeds and chopped parsley for garnish

Instructions:

Preheat oven to 400F 200C

In a saucepan, bring water to a boil

Add brown rice, reduce heat to low, cover, and simmer for 40 minutes or until rice is cooked and water is absorbed

In a large bowl, toss sliced bell peppers, onion, carrots, eggplant, and zucchini with olive oil, salt, and pepper

Spread vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized

In a small saucepan, combine balsamic vinegar, soy sauce, maple syrup, garlic powder, and smoked paprika

Bring to a simmer and cook for 5 minutes until slightly thickened

Remove vegetables from the oven and drizzle with the balsamic glaze

Divide cooked brown rice among serving bowls, top with roasted vegetables, and drizzle with BBQ sauce

Garnish with sesame seeds and chopped parsley before serving

Mongolian Lamb and Snow Pea Stir-Fry

In only 30 minutes, you can prepare this tasty and speedy Mongolian lamb and snow pea stir-fry. The flavorful sauce, crunchy snow peas, and soft lamb slices create the ideal balance of textures and flavors.

Ingredients:

• 1 lb 450g thinly sliced lamb
• 2 cups snow peas
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes adjust to taste
• 2 cups cooked rice for serving

Instructions:

In a small bowl, mix together soy sauce, hoisin sauce, brown sugar, and grated ginger

Set aside

Heat vegetable oil in a large skillet or wok over high heat

Add minced garlic and sliced onion

Stir-fry for 1-2 minutes until fragrant and onions are slightly translucent

Add the thinly sliced lamb and cook for 2-3 minutes until it starts to brown

Add the snow peas and continue to stir-fry for another 2-3 minutes until they are bright green and tender-crisp

Pour the sauce mixture over the lamb and vegetables

Stir well to coat everything evenly and let it simmer for 2-3 minutes

Sprinkle red pepper flakes over the stir-fry, adjusting the amount to your desired level of spiciness

Serve the Mongolian lamb and snow pea stir-fry hot over cooked rice

Garnish with some sliced green onions or sesame seeds if desired

Enjoy your fragrant and delicious stir-fry!