Ingredients:

• 1 cup jasmine rice
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• 2 cups water
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• 2 tablespoons vegetable oil
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• 1 onion, thinly sliced
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• 2 cloves garlic, minced
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• 1 red bell pepper, sliced
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• 1 yellow bell pepper, sliced
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• 1 cup broccoli florets
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• 1 cup snap peas
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• 1 cup carrots, thinly sliced
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• 1/2 cup teriyaki sauce
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• 2 tablespoons soy sauce
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• 1 tablespoon rice vinegar
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• 1 tablespoon honey
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• 1 teaspoon sesame oil
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• 1/2 teaspoon ginger, minced
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• 1/4 teaspoon red pepper flakes optional
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• Sesame seeds and green onions for garnish
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Instructions:

Rinse the jasmine rice under cold water until the water runs clear

In a saucepan, combine the rinsed rice and 2 cups of water

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and water is absorbed

Remove from heat and let it sit, covered, for 5 minutes

Fluff with a fork before serving

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat

Add the thinly sliced onion and minced garlic to the skillet

Stir-fry for 2-3 minutes, or until the onion begins to soften

Add the sliced red and yellow bell peppers, broccoli florets, snap peas, and thinly sliced carrots to the skillet

Stir-fry for an additional 4-5 minutes, or until the vegetables are tender-crisp

In a small bowl, whisk together the teriyaki sauce, soy sauce, rice vinegar, honey, sesame oil, minced ginger, and red pepper flakes if using

Pour the teriyaki sauce mixture over the stir-fried vegetables in the skillet

Stir well to coat all the vegetables in the sauce

Cook for an additional 2 minutes, or until the sauce thickens slightly

Serve the teriyaki vegetable stir fry over cooked jasmine rice

Garnish with sesame seeds and chopped green onions

Enjoy your homemade Teriyaki Vegetable Stir Fry with Rice!

Ingredients:

• 2 ahi tuna steaks about 6 oz each
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• Salt and black pepper, to taste
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• 1 tbsp olive oil
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• For the Chimichurri Sauce:
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• 1/2 cup fresh parsley leaves
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• 1/4 cup fresh cilantro leaves
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• 2 cloves garlic
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• 2 tbsp red wine vinegar
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• 1/4 cup olive oil
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• Salt and black pepper, to taste
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• For serving:
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• 2 cups arugula
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• 1 ripe avocado, sliced
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Instructions:

On both sides, season the ahi tuna steaks with salt and black pepper

In a pan, heat up 1 tablespoon of olive oil over high heat

When the pan is hot, add the tuna steaks and sear them for one to two minutes on each side, or until they are done the way you like them

Take the tuna steaks out of the pan and set them aside for a few minutes

In a blender or food processor, blend or process the parsley, cilantro, garlic, red wine vinegar, and olive oil to make the Chimichurri Sauce

Mix until it's smooth

To taste, add salt and black pepper to the Chimichurri Sauce

Set out a bed of arugula on each plate to serve

Sliced avocado and seared ahi tuna steaks should be put on top

Pour the Chimichurri Sauce over the tuna, and if you want, add more herbs on top

Have fun with your tasty Seared Ahi Tuna with Chimichurri Sauce, Arugula, and Avocado!

Ingredients:

• 2 cups almond flour
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• 1/4 cup coconut flour
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• 1/2 teaspoon baking soda
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground ginger
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• 1/4 teaspoon ground cloves
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• 1/4 teaspoon salt
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• 1/3 cup molasses
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• 1/4 cup coconut oil, melted
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• 1/4 cup maple syrup or honey
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• 1 teaspoon vanilla extract
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• 1/2 cup coconut sugar or granulated monk fruit sweetener
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• Optional: additional coconut sugar for rolling
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Instructions:

Warm the oven up to 175F 350C

Put parchment paper on the bottom of a baking sheet

There is baking soda, cinnamon, ginger, cloves, and salt in a large bowl

You need to mix them together with a whisk

Melt the coconut oil and add it to another bowl

Then, add the maple syrup or honey and vanilla extract

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

Put the dough in the fridge for 30 minutes to make it firm

Take tablespoon-sized chunks of dough and roll them into balls

For a crinkled look, you can roll each ball in extra coconut sugar if you want to

Spread the dough balls out on the baking sheet that has been prepared

It should be baked for 10 to 12 minutes, or until the edges are set but the middle is still soft

Take it out of the oven and let it cool for 5 minutes on the baking sheet

Then, move it to a wire rack to finish cooling

Ingredients:

• 150g rohe Walnsse
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• 150g Datteln
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• 150g rohe Rote Bete, geschlt und grob gerieben
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• 3 EL Kakaopulver
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• 1 TL Vanilleextrakt
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• eine Prise Salz
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• 150g Avocado
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• 3 EL Ahornsirup
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• 50g dunkle Schokolade geschmolzen
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• 4 reife Feigen in Scheiben geschnitten
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• frische Minzebltter zum Garnieren
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Instructions:

It is possible to turn the flour and sugar into a sticky mass in a kitchen machine

Add the red beets, kakao powder, vanilla extract, and salt, and mix them all together until they are evenly mixed

Roll the dough into a tart shape and divide it evenly among the plates

Put them in the freezer and leave them there

To make the chocolate mousse, mix the avocado, almond syrup, and melted dark chocolate in a mixer until the mixture turns into a batter

Put the chocolate mousse on the tart base and spread it out evenly

The fins are spread out evenly over the chocolate mousse of the cake

Add fresh mint leaves to the bouquet

Set the tart aside for at least 30 minutes before serving so that it can get firm

Ingredients:

• 1 cup whole spelt flour
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/4 cup coconut oil, melted
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• 1/3 cup maple syrup
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• 1 teaspoon vanilla extract
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• 1/2 cup dark chocolate chips
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Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, whisk together the whole spelt flour, baking soda, and salt

In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract

Combine the wet and dry ingredients, stirring until a dough forms

Fold in the dark chocolate chips

Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart

Gently flatten each dough ball with the back of a spoon

Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden around the edges

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Enjoy these delicious whole spelt chocolate chip cookies!

Ingredients:

• 2 slices bread
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• 2 tablespoons peanut butter
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• 1 banana, sliced
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• 1 tablespoon honey
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Instructions:

Cover one piece of bread with peanut butter

Put banana slices on top of the peanut butter

Spread honey on top of the banana slices

To make a sandwich, put the second slice of bread on top

Ingredients:

• 2 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1/2 cup vegan butter, softened
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• 3/4 cup brown sugar
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• 1/4 cup granulated sugar
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• 1/4 cup unsweetened applesauce
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• 1 teaspoon vanilla extract
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• 1 cup vegan chocolate chips
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Instructions:

Warm the oven up to 175F 350C

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

Mix vegan butter, brown sugar, and granulated sugar together in a different large bowl until the mixture is smooth

Add the vanilla extract and applesauce and mix well

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

Add vegan chocolate chips and mix well

Make an even layer of cookie dough in a 9-inch pie dish that has been greased

Put it in the oven for 25 to 30 minutes, or until the edges turn golden brown and the middle sets but is still gooey

Let it cool a bit before cutting it up and serving it

Have fun!

Ingredients:

• 1 lb ground beef
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• 1/2 cup ketchup
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• 1/4 cup brown sugar
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• 1/4 cup diced onion
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• 1/4 cup diced bell pepper
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• 1 clove garlic, minced
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• 1 tbsp Worcestershire sauce
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• 1 tsp mustard
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• 1/2 tsp chili powder
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• Salt and pepper to taste
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• 12 slider buns
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• Sliced cheese optional
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Instructions:

In a skillet over medium heat, brown the ground beef

Add diced onion, bell pepper, and minced garlic

Cook until vegetables are softened

Stir in ketchup, brown sugar, Worcestershire sauce, mustard, chili powder, salt, and pepper

Simmer for 10-15 minutes, until the mixture thickens

Slice slider buns in half and place a spoonful of the sloppy joe mixture onto the bottom half of each bun

If desired, add a slice of cheese on top of the meat mixture

Top with the other half of the bun and serve immediately

Ingredients:

• 1 cup unsalted butter, browned
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• 1 cup granulated sugar
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• 1/2 cup brown sugar
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 3/4 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon baking powder
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• 1/2 teaspoon salt
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• 1 teaspoon ground cinnamon
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• For rolling:
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• 1/4 cup granulated sugar
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• 1 tablespoon ground cinnamon
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Instructions:

Melt the butter in a saucepan over medium heat

Keep cooking until the butter turns a golden brown color

Take it off the heat and let it cool down

Put the cooled browned butter, granulated sugar, and brown sugar in a large mixing bowl

Mix everything together well

The eggs and vanilla extract should be added to the bowl, and it should be mixed until it is smooth

Add the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to a different bowl and mix them together using a whisk

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

To make the dough easier to work with, cover it and put it in the fridge for at least 30 minutes

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

Put 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon in a small bowl

This is what you will use to roll the dough

Take one to two tablespoons of dough and shape it into a ball

Cover the dough ball with the cinnamon-sugar mix, then put it on the baking sheet that has been prepared

Follow the same steps with the rest of the dough, but leave some space between each cookie

Flatten each cookie to the thickness you want with the back of a flat-bottomed glass

After the oven is hot, bake the cookies for 10 to 12 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

Then, move them to a wire rack to cool all the way down

Have fun with your tasty Brown Butter Snickerdoodle Cookies!

Ingredients:

• 2 ripe avocados, diced
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• 1 large mango, diced
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• 1 can 15 oz black beans, rinsed and drained
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• 1 red bell pepper, diced
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• 1/2 red onion, finely chopped
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• 1/4 cup fresh cilantro, chopped
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• Juice of 1 lime
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• 2 tablespoons olive oil
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• Salt and pepper to taste
• 
  

Instructions:

Dice the mango, avocados, black beans, red bell pepper, red onion, and cilantro and put them all in a large bowl

Pour olive oil and lime juice over the salad ingredients

Add pepper and salt to taste

Toss gently until everything is well mixed

You can serve it right away or put it in the fridge for 30 minutes before you serve it so the flavors can blend