Chewy Chocolaty Biscoff Cookies

Indulge in the perfect combination of chewy and chocolaty with these Biscoff-infused cookies. The delightful crunch of Biscoff cookie crumbs pairs harmoniously with rich chocolate chips, creating a treat that's irresistible!

Ingredients:

• 1 cup Biscoff cookie butter
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup Biscoff cookie crumbs

Instructions:

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

Melt the butter and mix it with the brown sugar and granulated sugar in a bowl

Do this until the mixture is smooth and creamy

Mix the egg and vanilla extract into the butter mixture, then beat it in well

Mix the flour, baking soda, and salt together in a different bowl

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

Add the semisweet chocolate chips and Biscoff cookie crumbs and mix them in well

Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving about 2 inches between each one

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft

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

Salmon Salad

This delicious salmon salad is not only packed with flavor but also high in protein, thanks to the salmon. It's a perfect healthy dinner option that will satisfy your taste buds and keep you feeling full and satisfied.

Ingredients:

• 2 salmon fillets
• 4 cups mixed greens
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Turn on your oven and heat it up to 375F 190C

Add salt and pepper to the salmon fillets

Spread the salmon fillets out on a baking sheet

Bake for 12 to 15 minutes, or until they are fully cooked and a fork can easily pierce them

Make the salad while the salmon is in the oven

Take a big bowl and put the mixed greens, cucumber slices, red onion slices, cherry tomatoes, and feta cheese crumbles in it

Add the olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to a small bowl

Use a whisk to mix the ingredients

Remove the salmon from the oven and let it cool down a bit when it's done

After that, break up the salmon into small pieces

Pour the dressing over the salad, then add the flaked salmon and toss everything together

Serve the salmon salad immediately and enjoy!

Vegan Avocado Chocolate Muffins with Cacao Nibs

Enjoy these vegan avocado chocolate muffins that are rich and moist and have a nice crunch from the cacao nibs. You can eat them for breakfast, a snack, or dessert.

Ingredients:

• 2 ripe avocados, mashed
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup almond milk
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips or chunks
• 1/4 cup cacao nibs

Instructions:

Warm the oven up to 175F 350C

Do not grease or line the muffin tin

Put mashed avocados, maple syrup, melted coconut oil, vanilla extract, and almond milk in a large bowl

Mix the cocoa powder, baking powder, baking soda, and salt in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones while stirring them together

Add cacao nibs and vegan chocolate chips and mix well

Fill up each muffin tin cup three quarters of the way to the top with batter

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely

Vegan Instant Pot Chickpea Curry

This Chickpea Curry in the Instant Pot is vegan, tastes great, and is full of plant-based protein. It's an easy and quick dinner that works great on busy weeknights.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 can 14 oz coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup vegetable broth
• 1 tablespoon coconut oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

Set Instant Pot to saut mode and add coconut oil

Once hot, add diced onion, garlic, and ginger

Saut until fragrant

Add chickpeas, curry powder, turmeric, cumin, paprika, salt, and pepper

Stir well

Pour in coconut milk and vegetable broth

Stir to combine

Close the lid and set Instant Pot to high pressure for 5 minutes

Once done, let pressure release naturally for 10 minutes, then carefully do a quick release

Open the lid and stir the curry

Adjust seasoning if necessary

Serve hot, garnished with fresh cilantro

Enjoy!

Butterfinger Cupcakes

Indulge in the delightful combination of moist cupcakes and the rich, crunchy sweetness of Butterfinger candy bars. These Butterfinger Cupcakes are sure to satisfy your sweet tooth!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup crushed Butterfinger candy bars
• For the frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup crushed Butterfinger candy bars
• Additional Butterfinger candy bars for garnish

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk

Put away

In a different large bowl, beat the softened butter and sugar together for about two minutes, until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Beginning with the dry ingredients and ending with them, add the sour cream and milk one at a time

Don't mix any further than that

Add the broken up Butterfinger candies and mix them in

Fill each cupcake liner about two thirds of the way to the top with batter

It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking

After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down

For the frosting, beat the butter until it is smooth and creamy

Add the powdered sugar, milk, and vanilla extract little by little until the mixture is smooth and fluffy

The frosting has Butterfinger candy bars in it that have been broken up

Place the Butterfinger frosting on top of the cupcakes once they are completely cool

Add more crushed Butterfinger candy bars to the top of each cupcake

Serve your tasty Butterfinger cupcakes and enjoy them!

Pasta Salad with Basil Vinaigrette

With its cool basil vinaigrette, this pasta salad is great for picnics, potlucks, or as a light summer meal. Every bite is a burst of flavors thanks to the fresh ingredients and tangy vinaigrette.

Ingredients:

• 8 oz pasta of choice
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• Grated Parmesan cheese optional, for garnish

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Run cold water over the drain and rinse

Cooked pasta, cherry tomatoes, black olives, red onion, and chopped basil should all be put in a large bowl together

Salt and pepper should be mixed with olive oil, red wine vinegar, minced garlic, and whisked together in a small bowl

Put the vinaigrette on top of the pasta salad and toss it around to cover it all

Put the salad in the fridge for at least 30 minutes to let the flavors mix

If you want, you can sprinkle grated Parmesan cheese on top before serving

Quinoa Pilaf Salad

Quinoa Pilaf Salad is a healthy and delicious side dish packed with protein and fresh flavors. It's easy to make and perfect for a light meal or as a side to your favorite main course.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Bring the vegetable broth to a boil in a saucepan

Next, add the rinsed quinoa

Lower the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is cooked and the liquid is absorbed

Once the quinoa is cool enough to touch, take it off the heat and fluff it up with a fork

Cook the quinoa and put it in a large bowl

Add the diced cucumber, cherry tomatoes, red onion, and chopped parsley

Put the olive oil, lemon juice, Dijon mustard, salt, and pepper in a different small bowl

Use a whisk to mix them all together

Pour the dressing over the quinoa salad and mix it around to cover it all

On top of the salad, crumble some feta cheese

Put it in the fridge for at least 30 minutes to let the flavors mix

Enjoy! Serve cold

Keto Coffee Boost

This recipe for keto coffee is meant to keep you full and energized all morning. When you mix healthy fats like grass-fed butter and coconut oil, you get long-lasting energy. Adding heavy cream makes it creamier. The vanilla extract makes the taste better without adding extra carbs.

Ingredients:

• 1 cup brewed coffee
• 1 tablespoon unsalted grass-fed butter
• 1 tablespoon coconut oil
• 1 tablespoon heavy cream
• 1/2 teaspoon vanilla extract
• Stevia or erythritol to taste

Instructions:

Use the method you like to brew your coffee

Coffee that has been brewed, unsalted grass-fed butter, coconut oil, heavy cream, vanilla extract, and any sweetener you like should all be put into a blender

For about 30 seconds, blend on high until everything is well mixed and foamy

Pour into a mug and drink right away

Spicy Tomato Pancakes with Cottage Cheese and Peppers

A tasty change from regular pancakes is Spicy Tomato Pancakes with Cottage Cheese and Peppers. Chickpea flour gives it a nutty taste, and the tomato, cottage cheese, and bell peppers bring out a lot of different colors and tastes. You can eat these pancakes for a hearty breakfast or brunch.

Ingredients:

• 1 cup chickpea flour
• 1/2 cup tomato puree
• 1/2 cup cottage cheese
• 1/2 cup diced bell peppers red, green, or both
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for cooking

Instructions:

Put chickpea flour, tomato puree, and cottage cheese in a bowl and mix them together

Mix in the salt, chili powder, turmeric powder, and cumin powder

Make sure to mix it well until it's smooth

Add the diced bell peppers to the batter and mix them in

Put a nonstick frying pan or skillet over medium-low heat and add a little oil to cover the bottom

To make a pancake, put a little of the batter on the pan

Make a thin, even layer of it

The pancake should be cooked for two to three minutes on each side, or until it is golden brown and crisp

Do it again with the rest of the batter, adding more oil to the pan if needed

If you want, you can top the hot spicy tomato pancakes with cottage cheese and peppers with fresh herbs or a dollop of yogurt

Loaded Veggie Paella

This Loaded Veggie Paella is a colorful and flavorful vegan dish that's easy to make and incredibly satisfying. Packed with vibrant vegetables and infused with aromatic spices, it's perfect for a hearty meal any day of the week.

Ingredients:

• 2 cups vegetable broth
• 1 cup Arborio rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup frozen peas
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

In a small saucepan, heat the vegetable broth until simmering

Add saffron threads and let it steep for 5 minutes

In a large skillet, heat olive oil over medium heat

Add onions and garlic, saut until fragrant

Add bell peppers and zucchini, cook until slightly softened

Stir in Arborio rice, smoked paprika, salt, and pepper

Cook for 1-2 minutes

Pour in the saffron-infused vegetable broth

Bring to a simmer and cover

Cook for 15-20 minutes or until rice is tender and liquid is absorbed

Stir in cherry tomatoes and frozen peas

Cook for an additional 5 minutes until heated through

Garnish with fresh parsley before serving

Healthy Vegan Autumn Salad with Pumpkin and Barley

This healthy vegan fall salad has a lot of different textures and flavors. The barley and roasted pumpkin make it hearty, while the cranberries and pumpkin seeds make it sweet. It tastes great with a tangy balsamic dressing, which is a great taste of fall.

Ingredients:

• 1 cup barley, cooked
• 2 cups pumpkin, cubed
• 2 cups mixed salad greens
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup chopped walnuts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Put the cubed pumpkin in a bowl and add 1 tablespoon of olive oil, salt, and pepper

Toss the pumpkin to coat it

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

Roast for 25 to 30 minutes, or until the pumpkin is soft and slightly caramelized

To make the dressing, mix the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl with the rest of the olive oil

In a large salad bowl, combine cooked barley, roasted pumpkin cubes, mixed salad greens, dried cranberries, pumpkin seeds, and chopped walnuts

Pour the dressing over the salad and gently toss it all together

Serve right away and enjoy!

Cookie Dough Brownies

These Cookie Dough Brownies are so rich and fudgy, and the cookie dough on top is too good to resist. They're perfect for when you're craving something sweet!

Ingredients:

• 1 box brownie mix
• Ingredients required to prepare brownie mix according to package instructions
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Instructions:

Preheat oven to 350F 175C

Grease a 9x13-inch baking pan

Prepare brownie mix according to package instructions and pour into the prepared pan

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

Add milk and vanilla extract, mix well

Gradually add flour and salt, mixing until fully combined

Stir in mini chocolate chips

Drop spoonfuls of cookie dough over the brownie batter in the pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs

Allow to cool completely before cutting into squares

Minty Creamy Vegan Matcha Latte

Indulge in the refreshing blend of matcha green tea with the creamy texture of plant-based milk, enhanced with a hint of mint. This vegan matcha latte is the perfect way to kickstart your day with a burst of energy and antioxidants.

Ingredients:

• 1 tsp matcha powder
• 1 cup plant-based milk such as almond, soy, or oat
• 1-2 tsp maple syrup or sweetener of choice
• 1/4 tsp vanilla extract
• A handful of fresh mint leaves

Instructions:

Put the plant-based milk in a small saucepan and heat it over medium-low heat until it's warm but not boiling

Mix some warm water and matcha powder in a bowl using a whisk to make a paste

Warm up the plant-based milk and then add the matcha paste, maple syrup, and vanilla extract

Mix things together well

Put the ingredients in a blender and add the fresh mint leaves

Mix until it's smooth and foamy

Put the minty, creamy matcha latte into mugs

If you want, you can add more mint leaves on top

Enjoy while hot!