This Pepper Steak Stir-Fry is a delicious and healthy meal that's perfect for a quick weeknight dinner. Packed with colorful bell peppers, tender flank steak, and a flavorful sauce, it's a wholesome dish that's sure to satisfy your cravings. Ingredients:
Instructions:In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, sesame oil, and crushed red pepper flakes if using Set aside In a large skillet or wok, heat vegetable oil over high heat Add the thinly sliced flank steak and cook for 2-3 minutes until it starts to brown Remove the steak from the skillet and set aside In the same skillet, add more oil if needed and stir-fry the minced garlic and ginger for about 30 seconds until fragrant Add the sliced onions and bell peppers to the skillet and stir-fry for 3-4 minutes until they begin to soften and slightly char Return the cooked steak to the skillet and pour the prepared sauce over everything Stir-fry for an additional 2-3 minutes until the sauce thickens and everything is heated through Season with salt and pepper to taste Serve the Pepper Steak Stir-Fry over cooked brown rice and garnish with fresh cilantro or green onions if desired
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There is a strong coffee flavor in these vegan Rush Cupcakes, which are sure to make you feel good with every bite. They're perfect for any event because they're moist, chocolatey, and completely satisfying. Ingredients:
Instructions:Warm the oven up to 350F 175C and put cupcake liners in a muffin tin Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a large bowl The dry ingredients should now have coffee, vegetable oil, vinegar, and vanilla extract added to them Don't mix any further than that Fill each cupcake liner about two thirds 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 Let cupcakes cool all the way down before adding vegan chocolate frosting Add vegan chocolate shavings or sprinkles on top if you want to make it look even better
Delicious oven-roasted squash that's ideal for a Paleo diet can be made with this easy recipe. As the squash caramelizes in the oven, its inherent sweetness intensifies, creating a filling and healthy side dish. Ingredients:
Instructions:Preheat your oven to 400F 200C In a large bowl, toss the cubed squash with olive oil, salt, pepper, and any optional herbs until evenly coated Spread the squash cubes in a single layer on a baking sheet lined with parchment paper Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through Once done, remove from the oven and serve hot as a side dish or part of a Paleo meal
This slow cooker garlic herb mashed cauliflower is a delicious and nutritious alternative to traditional mashed potatoes. Made with cauliflower, garlic, herbs, and creamy coconut milk, it's a flavorful side dish that pairs perfectly with any keto or paleo meal. Plus, it's easy to make in the slow cooker, allowing you to set it and forget it until it's time to serve! Ingredients:
Instructions:Place cauliflower florets and minced garlic in a slow cooker Add chicken broth, ghee or butter, coconut milk, dried thyme, dried rosemary, salt, and pepper Cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower is very tender Using a potato masher or immersion blender, mash the cauliflower until smooth and creamy Adjust seasoning if needed Garnish with fresh parsley before serving, if desired
These Vegan Key Lime Pie Ice Cream Sandwiches are a delightful twist on a classic summer treat. Creamy, tangy key lime pie ice cream is sandwiched between crunchy graham crackers for a refreshing and indulgent dessert that's perfect for any occasion. Ingredients:
Instructions:Add soaked cashews, maple syrup, lime juice, lime zest, vanilla extract, and a pinch of salt to a blender Blend until smooth Mix until it's creamy and smooth Put the mixture in a shallow bowl and freeze it for four to six hours, or until it gets firm Before you put the ice cream back in the blender, break it up into chunks Mix until it's smooth Put parchment paper around the edges of a baking dish Melt the coconut oil and crush the graham crackers together in a bowl Press this into the baking dish's bottom to make a crust Spread the ice cream that has been blended out evenly on top of the graham cracker crust To make the ice cream even firmer, cover the dish with parchment paper and freeze for another 4 hours Cut the ice cream into squares that will fit between the Graham crackers after it has set Put an ice cream square between two graham crackers to make the sandwiches If you want each sandwich to have even more crunch, roll the edges in crushed graham crackers Add lime slices as a garnish and serve right away, or put it in the freezer until you're ready to eat
Indulge in the flavors of fall with this Starbucks copycat Pumpkin Spice Latte. It's the perfect autumn treat to warm your soul. Ingredients:
Instructions:In a small saucepan, combine the milk, pumpkin puree, sugar, and pumpkin pie spice Heat the mixture over medium heat, stirring constantly, until it's hot but not boiling Remove from heat and whisk vigorously until frothy Pour the brewed coffee into a mug Slowly add the frothy pumpkin mixture to the coffee while stirring Top with whipped cream and a sprinkle of cinnamon if desired Enjoy your homemade Pumpkin Spice Latte!
This one-pot shrimp curry pasta is a quick and flavorful dish that combines the richness of coconut curry with the succulence of shrimp. The addition of vegetables adds freshness and color to the dish, making it a satisfying meal perfect for any occasion. Ingredients:
Instructions:Put olive oil in a big pot and heat it over medium-low heat Put in the minced garlic and chopped onion Saut until the onions are soft Give it a stir and cook for one to two minutes Add the coconut milk and mix it in well Put pasta and enough water in the pot to cover it Bring to a simmer and cook for 8 to 10 minutes, or until the pasta is almost done Add the bell pepper, cherry tomatoes, and shrimp to the pot Cook for another 34 minutes, or until the pasta is fully cooked and the shrimp is pink and opaque Add spinach leaves and stir until they wilt Add pepper and salt to taste Add fresh cilantro as a garnish before serving
These vegan stuffed bell peppers are filled with a hearty mixture of quinoa, black beans, corn, and spices. They're nutritious, flavorful, and make a satisfying meal for vegans and non-vegans alike. Ingredients:
Instructions:Before you start cooking, heat the oven to 375F 190C Bring the vegetable broth to a boil in a medium-sized saucepan Slowly add the quinoa, lower the heat, cover, and let it cook for about 15 minutes, or until it's done and the liquid is absorbed In the meantime, put olive oil in a pan and heat it over medium heat Put in the diced onion and cook for about 5 minutes, until the onion turns clear Cut up some garlic and add it Cook for one more minute Also add corn kernels, cumin, chili powder, salt, and pepper Stir in the black beans and tomato dices Allow the flavors to blend for 5 minutes while cooking When the quinoa is done, add it to the pan with the beans Add the chopped cilantro and mix well Put some of the quinoa and beans inside each bell pepper half Stuff the peppers and put them in a baking dish Place foil over top and bake for 25 to 30 minutes, or until peppers are soft Take off the foil and bake for 5 more minutes to give the tops a little browning Serve with lime wedges and avocado dice on top
Indulge in the irresistible combination of vanilla cake and Biscoff cookie butter with these delightful cake pops. The creamy Biscoff filling is enrobed in a layer of white chocolate, creating a sweet treat that's perfect for any occasion. Ingredients:
Instructions:Bake the vanilla cake as directed on the package After baking, allow the cake to cool fully Crumble the cooled cake into fine crumbs in a large bowl Blend powdered sugar and Biscoff cookie butter together in a different bowl Mix well after adding the Biscoff mixture to the cake crumbs Roll the mixture into tiny cake balls with your hands and arrange them on a tray lined with parchment paper In a microwave-safe bowl, melt white chocolate candies with vegetable oil in 30-second increments, stirring until smooth between each interval Reposition the cake balls on the tray lined with parchment after dipping them all the way into the melted chocolate For decoration, dust the coated cake pops with Biscoff cookie crumbs Put the cake pops in the refrigerator for about half an hour to allow the chocolate to solidify Your delicious Biscoff Cookie Butter Cake Pops are ready to be served Enjoy! |