Spring Flowers Sugar Cookies

Celebrate the beauty of spring with these delightful and colorful flower-shaped sugar cookies. They are perfect for any springtime occasion and will bring a smile to your face with their vibrant colors and edible flower decorations.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• Assorted food coloring
• Edible flower decorations
• 1 cup powdered sugar
• 2-3 tablespoons milk

Instructions:

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

Put away

On a different large bowl, beat the butter and sugar together until they are light and fluffy

Add the egg and vanilla extract and mix them in well

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Make sure each piece of dough is the same size and color it with a different food coloring

Each color of dough should be wrapped in plastic wrap and put in the fridge for at least an hour

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

On a floured surface, roll out each color of dough until it is about 1/4 inch thick

Cut out cookies from the rolled dough with cookie cutters that look like flowers

Put the cookies with the shapes on the baking sheet that has been prepared

Bake for 8 to 10 minutes, or until the edges are just beginning to turn golden

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

Add powdered sugar and milk to a bowl and mix them together until the frosting is smooth

As needed, change the consistency

Use the icing and edible flower decorations to decorate the cookies once they are cool

Wait for the icing to harden before you serve or package the cookies

Grilled Portobello Mushroom Burgers

These burgers made with grilled portobello mushrooms are a vegan take on a summer favorite. Portobellos are a tasty alternative to beef patties because they are meaty, and they soak up the flavors of the marinade beautifully. Just what you need for your next BBQ!

Ingredients:

• 4 large portobello mushrooms
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 whole grain burger buns
• Your favorite burger toppings lettuce, tomato, onion, etc

Instructions:

In a small bowl, whisk together balsamic vinegar, soy sauce, minced garlic, olive oil, salt, and pepper

Clean portobello mushrooms and remove stems

Brush both sides of the mushrooms with the marinade mixture

Preheat grill to medium-high heat

Grill mushrooms for about 5-7 minutes on each side, or until tender, basting with marinade occasionally

Toast burger buns on the grill for 1-2 minutes

Assemble burgers with grilled portobello mushrooms and your favorite toppings

Serve hot and enjoy!

Creamy Alfredo Pasta with Peas, Bacon, and Shrimp

Feel like royalty with this fancy but simple creamy Alfredo pasta dish that has sweet peas, savory bacon, and juicy shrimp. Classic flavors come together in this recipe to make a rich sauce that goes well with every strand of fettuccine.

Ingredients:

• 8 oz fettuccine pasta
• 1 cup frozen peas
• 6 slices bacon, chopped
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley optional, for garnish

Instructions:

Cook the fettuccine pasta according to package instructions

Add the frozen peas to the boiling pasta during the last 2 minutes of cooking

Drain and set aside

In a large skillet, cook the chopped bacon over medium heat until crisp

Remove the bacon from the skillet and drain on paper towels

Leave about 2 tablespoons of bacon fat in the skillet

In the same skillet with the bacon fat, add the minced garlic and cook for about 1 minute until fragrant

Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side

Remove the shrimp from the skillet and set aside

In the same skillet, pour in the heavy cream and bring to a simmer

Stir in the grated Parmesan cheese until melted and smooth

Season with salt and pepper to taste

Add the cooked pasta and peas to the skillet with the Alfredo sauce, tossing to coat evenly

Return the cooked shrimp and bacon to the skillet, stirring gently to combine with the pasta and sauce

Garnish with chopped fresh parsley, if desired

Serve hot and enjoy!

Asparagus Stir-Fry

A colorful and tasty vegan stir-fry with bell peppers, onions, and crisp asparagus tossed in a savory sauce.

Ingredients:

• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon ginger, grated
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 tablespoons chopped green onions, for garnish
• 2 tablespoons sesame seeds, for garnish
• Cooked rice, for serving

Instructions:

Sesame oil, maple syrup, grated ginger, and soy sauce should all be mixed together in a small bowl

Put away

Mix water and cornstarch in another small bowl to make a slurry

Put away

Place a big pan or wok on medium-high heat

If you need to, add a little water or oil

Put bell peppers, onion slices, and minced garlic into the pan

For two to three minutes, or until slightly softened, stir-fry

Add the asparagus to the pan and stir-fry for three to four more minutes, until the asparagus is soft but still has some crunch

Add the sauce to the vegetables and mix them around to make sure they are well covered

Add one to two more minutes of cooking

Mix the cornstarch with water and add it to the pan

Stir it around well

Put the sauce back on the heat for one more minute

Take the stir-fry off the heat and put it in a dish to serve

Put green onions and sesame seeds that have been chopped on top

Serve hot with rice that has been cooked

Have fun with your tasty vegan asparagus stir-fry!

Healthy No Bake Chocolate Strawberry Cheesecake

This healthy no-bake cheesecake has rich chocolate and strawberry flavors that you will love. With healthy ingredients, it's a dessert that will satisfy your sweet tooth without making you feel bad.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1 cup pitted dates
• 1/2 cup rolled oats
• 1/2 cup cocoa powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup strawberries, sliced
• 1/4 cup dark chocolate chips vegan

Instructions:

Put dates, oats, cocoa powder, coconut oil, and maple syrup in a food processor

Blend them together until a sticky dough forms

So that the crust is even, press the mixture into the bottom of a cake pan that has been lined

Put soaked cashews and vanilla extract in a blender

Blend until the mixture is smooth and creamy

Spread the cashew mix on top of the cake pan's crust

On top of the cashew mixture, put strawberry slices

Dark chocolate chips should be put on top of the strawberries

Freeze the cheesecake for at least four hours, or until it's set

If it's not frozen yet, take it out, cut it up, and serve it cold

Chili Lime Chicken and Rice

Tender chicken, flavorful rice, and a zesty chili lime twist come together in this recipe for One Pan Chili Lime Chicken and Rice, which is a tasty and simple dinner. It's ideal for a simple dinner on a weeknight.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Juice of 2 limes
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper
• 1/4 cup shredded cheddar cheese optional
• Lime wedges for garnish

Instructions:

Heat the olive oil in a big skillet over medium-high heat

Add salt, pepper, paprika, cumin, and chili powder to chicken breasts for seasoning

When the chicken is cooked through and the center is no longer pink, add it to the skillet and cook it for five to six minutes on each side

Take out and place aside the chicken from the skillet

Add the minced garlic to the same skillet and cook for one minute, or until fragrant

Add the rice and cook, stirring frequently, for two to three minutes, or until the rice is lightly toasted

Add half of the chopped cilantro, lime juice, and chicken broth

Mix everything together

Place the cooked chicken back into the skillet over the rice mixture

Over the chicken and rice, scatter the diced tomatoes, bell pepper, and red onion

Put a lid on the skillet and turn the heat down to low

Simmer until the rice is soft and has absorbed the liquid, about 18 to 20 minutes

If desired, top with shredded cheddar cheese and place the lid on to melt the cheese for an extra two minutes

Before serving, garnish with the remaining cilantro and lime wedges

Enjoy while hot!

Peppery Pasta with Arugula and Sausage

This Peppery Pasta with Arugula and Sausage is a quick and flavorful weeknight dinner option. The combination of spicy Italian sausage, peppery arugula, and tangy Parmesan cheese creates a satisfying dish that's both easy to prepare and healthy. Perfect for busy evenings when you need a delicious meal on the table fast!

Ingredients:

• 8 ounces of pasta
• 1 tablespoon olive oil
• 8 ounces Italian sausage, casings removed
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 4 cups baby arugula
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the pasta

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

For about 5 to 7 minutes, break up the Italian sausage with a spoon as it cooks until it turns brown

After you add the red pepper flakes and minced garlic, cook for another minute or two

Add the cooked pasta and arugula

Toss the salad for about one to two minutes, or until the arugula wilts

Add pepper and salt to taste

Before you serve, sprinkle with grated Parmesan cheese

Delicious Veggie Burger

These veggie burgers are packed with flavor and wholesome ingredients. They're perfect for a meatless meal that everyone will love.

Ingredients:

• 1 cup cooked quinoa
• 1 can 15 oz black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup grated carrot
• 1/4 cup finely chopped onion
• 1/4 cup chopped bell pepper
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 4 whole wheat burger buns
• Lettuce leaves
• Tomato slices
• Red onion slices
• Pickles
• Ketchup and mustard, for topping

Instructions:

In a food processor, combine black beans, quinoa, breadcrumbs, grated carrot, chopped onion, bell pepper, minced garlic, cumin, paprika, salt, and pepper

Pulse until well combined but not completely smooth

Form the mixture into four patties and place them on a baking sheet lined with parchment paper

Preheat a grill or stovetop grill pan over medium-high heat

Grill the veggie burger patties for about 4-5 minutes on each side, or until they have grill marks and are heated through

Toast the whole wheat burger buns on the grill for about 1-2 minutes until lightly browned

Assemble your veggie burgers by placing a lettuce leaf on the bottom bun, followed by a veggie patty

Top with tomato slices, red onion slices, and pickles

Add ketchup and mustard as desired

Finish with the top bun

Serve your delicious veggie burgers with your favorite sides and enjoy!

Veggie Delight Salad

A healthy salad that will help you stick to a healthy diet for a week. This salad tastes great and fills you up. It's full of colorful vegetables and tangy feta cheese.

Ingredients:

• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup feta cheese
• 2 tablespoons balsamic vinaigrette dressing

Instructions:

Wash and rinse the mixed greens thoroughly

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and shredded carrots

Toss the salad gently to mix the ingredients evenly

Sprinkle feta cheese over the top

Drizzle balsamic vinaigrette dressing over the salad

Toss again to coat the salad with the dressing

Serve immediately and enjoy!

Wasabi-Ranch Spicy Tuna Poke Stacks

These Wasabi-Ranch Spicy Tuna Poke Stacks are a delightful fusion of Japanese flavors with a spicy kick. Tender sushi-grade tuna is marinated in a zesty sauce infused with wasabi, sriracha, and creamy mayo, then stacked on a bed of rice along with avocado and cucumber for a refreshing touch. Perfect for a quick and gluten-free dinner idea that's bursting with flavor!

Ingredients:

• 1 lb sushi-grade tuna, diced
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sriracha sauce
• 2 tablespoons mayonnaise
• 1 tablespoon wasabi paste
• 1/4 cup chopped green onions
• 1 avocado, diced
• 1 cucumber, diced
• Cooked rice, for serving
• Toasted sesame seeds, for garnish
• Nori sheets, for serving

Instructions:

Put soy sauce, rice vinegar, sesame oil, sriracha sauce, and mayonnaise in a bowl and mix them together to make the sauce

Put in the wasabi paste and mix it in well

Dice the avocado, cucumber, green onions, and tuna and add them to the sauce

Toss the tuna gently to cover it all

Set out a round mold, like a biscuit cutter, on a serving plate

Add cooked rice to the bottom of the mold

Gently press down to pack

Put a layer of the tuna mixture on top of the rice and gently press it down to make a stack

Carefully get rid of the mold

Add toasted sesame seeds as a garnish and serve with nori sheets so that you can wrap them up if you want to

Keto Nacho Queso Dip

A creamy and flavorful nacho queso dip that's perfect for dipping keto-friendly veggies or low-carb tortilla chips. It's rich in cheesy goodness with a hint of spice.

Ingredients:

• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced green chilies
• 1/4 cup heavy cream
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

Shred the cheddar cheese and mix it with the heavy cream in a saucepan over low heat

Keep stirring the mixture until the cheese melts and it's smooth

Salt and pepper should be added along with diced green chilies, tomatoes, and chili powder

Cook for another two to three minutes, stirring every now and then, until everything is hot

Take it off the heat and serve right away

Bird House Cupcakes

These Bird House Cupcakes are a fun and festive Easter treat that combine the sweetness of chocolate cupcakes with a birdhouse shape. Great for making your Easter table a little more fun!

Ingredients:

• 1 box of chocolate cupcake mix
• 1/2 cup of vegetable oil
• 3 eggs
• 1 cup of water
• 1 cup of chocolate frosting
• 1 cup of shredded coconut
• Green food coloring
• Chocolate wafer cookies
• Miniature chocolate eggs
• Pretzel sticks
• Edible bird decorations

Instructions:

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

Put the cupcake mix, vegetable oil, eggs, and water in a mixing bowl

Mix everything together well

Put about two thirds of the batter into each cupcake liner

Bake in a hot oven for 18 to 20 minutes, or until a toothpick stuck into the middle of a cupcake comes out clean

On a wire rack, let the cupcakes cool all the way down

Add a few drops of green food coloring to the shredded coconut in a different bowl

This will make the coconut look like grass

Put away

Chocolate frosting should be put on the cupcakes after they have cooled down

A chocolate wafer cookie will make the roof of the birdhouse

Gently press one into the middle of each cupcake

To make the birdhouse's perch, put two pretzel sticks into the cupcake

Put the green coconut around the birdhouse's base to make it look like grass

To make the cupcakes look like bird eggs, put small chocolate eggs around them

Finally, finish off the birdhouse look by putting edible bird decorations on top of the wafer cookies

Now your Bird House Cupcakes are ready to make your Easter party fun!

Shrimp and Veggie Rice Noodle Stir-Fry

This shrimp and vegetable rice noodle stir-fry is easy to make and tastes great. It's great for a busy weeknight dinner. A satisfying meal is made up of soft shrimp, crisp vegetables, and chewy rice noodles covered in a tasty sauce.

Ingredients:

• 200g rice noodles
• 200g shrimp, peeled and deveined
• 2 cups mixed vegetables bell peppers, carrots, snap peas, broccoli
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

Follow the directions on the package to cook the rice noodles

Remove the water and set it aside

Put vegetable oil in a large pan or wok and heat it over medium-high heat

Add the minced garlic and ginger and cook for about one minute, until the smell is nice

It will take about two to three minutes of cooking after adding the shrimp until they are pink and fully cooked

Move the shrimp to one side of the pan and add the vegetables

Stir-fry for about 34 minutes, or until the vegetables are soft but still crisp

Put the shrimp and vegetables in the pan together

Cook the rice noodles and add them to the pan

When you add the soy sauce, oyster sauce, and sesame oil to the noodles, mix them all together until they are well mixed

Add pepper and salt to taste

Before serving, sprinkle with chopped green onions

Enjoy while hot!

Lemon Muffins

These lemon muffins are packed full of citrusy goodness. They are a delicious breakfast or snack option for people who love lemons.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 lemons, zest and juice
• 1/2 cup unsalted butter, melted
• 2/3 cup plain yogurt
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt

In another bowl, whisk together the melted butter, yogurt, eggs, lemon zest, lemon juice, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix

Line a muffin tin with paper liners and fill each cup about 2/3 full with the muffin batter

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally dust the muffins with powdered sugar or drizzle with a simple lemon glaze for extra flavor