In a glass, muddle mint leaves with lime juice and mint syrup
Add rum and ice cubes, then top with club soda
Stir gently to combine
Garnish with a sprig of mint
Enjoy!
Mix the cocoa powder, sugar, baking powder, and salt in a bowl with a whisk
Put in the vanilla extract, almond milk, and vegetable oil
Stir until everything is just mixed, being careful not to mix it too much
Warm up a griddle or skillet that doesn't stick over medium heat
Use a little oil or vegan butter to grease it up
For each pancake, put 1/4 cup of batter on the pan
Cook until the top starts to bubble, then turn it over and cook until the other side is just barely browned
Put some orange marmalade on top of each pancake after it's done cooking and then add dark chocolate chips on top of that
Enjoy while still warm!
Preheat your Blackstone griddle to high heat
Divide the ground beef into 4 equal portions and shape them into burger patties
Season both sides with salt and pepper
Place the bacon strips on the hot griddle and cook until crispy
Remove and drain on paper towels
Place the burger patties on the griddle and cook for about 4-5 minutes per side, or until they reach your desired level of doneness
During the last minute of cooking, place a slice of cheddar cheese on each patty and allow it to melt
While the burgers are cooking, split the hamburger buns and toast them on the griddle until they are lightly browned
In a small bowl, mix the BBQ sauce and mayonnaise to create a special sauce for the burgers
To assemble the burgers, spread the BBQ mayo sauce on the bottom half of each bun
Place a lettuce leaf on top of the sauce, followed by a burger patty with melted cheese
Add two strips of bacon on top of each patty, followed by a slice of tomato and some thinly sliced red onion
Finally, place the top half of the bun on the burger to complete it
Serve your Blackstone BBQ Bacon Cheeseburgers hot and enjoy!
Get the oven ready by heating it up to 400F 200C
Put garlic powder, paprika, salt, and pepper in a small bowl and mix them together
Put a piece of bacon around each avocado wedge and use a toothpick to hold it in place
Cover each avocado wedge with bacon and then roll it in the almond flour mixture until it is covered
Cover the avocado fries with the sauce and put them on a baking sheet that has parchment paper on it
Put the pan in a hot oven and bake for 15 to 20 minutes, or until the bacon is crispy and the avocado is warm all the way through
Enjoy while hot!
Before you start cooking, heat the oven to 375F 190C
Follow the directions on the package to cook the spaghetti until it's al dente
Then, drain it and set it aside
Put cooked spaghetti, shredded mozzarella, grated Parmesan, heavy cream, marinara sauce, minced garlic, red pepper flakes, salt, and pepper in a large bowl
Mix the ingredients together until they are well mixed
Spread the mixture out evenly in a baking dish that has been greased
Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is bubbly and golden brown
Take it out of the oven and let it cool down for a few minutes before you serve it
Before serving, sprinkle with fresh basil leaves
In a saucepan, heat the heavy cream, whole milk, honey, and dried lavender buds over medium heat until it starts to simmer
Remove from heat and let it steep for 30 minutes
In a separate bowl, whisk the egg yolks
Slowly pour the warm cream mixture into the egg yolks, whisking continuously to prevent scrambling
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon about 5-7 minutes
Do not let it boil
Strain the mixture through a fine mesh sieve into a clean bowl to remove the lavender buds
Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency
Transfer the churned ice cream to a container, cover, and freeze for an additional 2-3 hours until firm
Serve scoops of lavender honey ice cream in bowls or cones, and enjoy!
Preheat oven to 375F 190C
Brush each tortilla with olive oil and sprinkle with salt
Drape each tortilla over two bars of the oven rack, creating a taco shell shape
Bake for 7-8 minutes until the edges are crispy
Remove from the oven and let cool slightly
Fill each taco shell with vegan cheese, marinara sauce, bell peppers, mushrooms, cherry tomatoes, red onion, black olives, and fresh basil
Return filled tacos to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly
Serve hot, garnished with additional fresh basil leaves if desired
A tasty mojito with a keto-friendly twist that is great for people who are trying to lose wei...
