Baked Purple Sweet Potato and Kale Hash with Fried Eggs

A healthy and colorful breakfast or brunch dish featuring roasted purple sweet potatoes, sautéed kale, and perfectly fried eggs on top. Packed with flavor and nutrients, this dish is sure to satisfy your morning cravings.

Ingredients:

• 2 medium purple sweet potatoes, diced
• 2 cups chopped kale
• 4 eggs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions:

Start by heating the oven to 400F 200C

Put the diced purple sweet potatoes in a large bowl

Add 1 tablespoon of olive oil, paprika, garlic powder, onion powder, salt, and pepper

Toss the potatoes until they are well covered

Spread the seasoned sweet potatoes out on a baking sheet

Roast them in a hot oven for 20 to 25 minutes, stirring them every now and then, until they are soft and slightly crispy

Put the last tablespoon of olive oil in a skillet and heat it over medium-low heat while the sweet potatoes roast

Put the chopped kale in the pan and cook it for three to five minutes, until it softens and wilts

Add a little salt and pepper to taste

Fry the eggs in a different pan until they are done the way you like them

If you want to serve the sweet potatoes and sauted kale together, take them out of the oven after they are done roasting

On top of the sweet potato and kale hash, put the fried eggs

If you want, you can add a little more salt and pepper to the eggs

Serve your Baked Purple Sweet Potato and Kale Hash with Fried Eggs right away and enjoy it!

3-Ingredient Vegan Fudge

Indulge in the simplicity of this 3-ingredient vegan fudge that's creamy, rich, and absolutely delightful. Perfect for satisfying your sweet cravings in no time!

Ingredients:

• 2 cups vegan chocolate chips
• 1 cup creamy peanut butter
• 1/2 cup maple syrup

Instructions:

Put parchment paper around the edges of an 8x8-inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off later

Put the vegan chocolate chips and creamy peanut butter in a bowl that can go in the microwave

Stir the mixture every 30 seconds while heating it in the microwave until it is smooth and well mixed

Add the maple syrup and mix it in until the fudge is well mixed

Put the mix into the baking pan that has been prepared and spread it out evenly

To make the fudge firm, put it in the fridge for at least two hours

When the fudge is set, use the extra parchment paper to lift it out of the pan

Make little squares or rectangles out of it

Enjoy your tasty vegan fudge made with just three ingredients!

Baked Broccoli-Cheddar Quinoa Bites

These Baked Broccoli-Cheddar Quinoa Bites are a tasty and healthy snack or starter. They are a great bite-sized treat because they are full of protein from the quinoa and cheese.

Ingredients:

• 1 cup quinoa, cooked
• 1 1/2 cups broccoli, finely chopped
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 large eggs, beaten
• 2 green onions, finely sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine cooked quinoa, chopped broccoli, cheddar cheese, Parmesan cheese, beaten eggs, sliced green onions, garlic powder, onion powder, salt, and pepper

Mix well

Grease a mini muffin tin and spoon the mixture into each cup, pressing down lightly to pack the bites

Bake in the preheated oven for 20-25 minutes or until the edges turn golden brown and the bites are set

Allow the quinoa bites to cool for a few minutes before gently removing them from the muffin tin

Serve warm and enjoy!

Vegan Tempeh Cacciatore

Vegan Tempeh Cacciatore is a hearty and tasty dish that is based on an old Italian recipe. It has bell peppers, aromatic herbs, and tempeh that is cooked in a rich tomato sauce. You can make this vegan version of a traditional favorite for a filling and healthy meal.

Ingredients:

• 1 block tempeh, cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can 14 oz crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley, for garnish

Instructions:

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

Add the minced garlic and diced onion and saut until the onion turns clear

Put the cubed tempeh in the pan and cook it until all sides are lightly browned

Crushed tomatoes, oregano, basil, thyme, salt, and pepper should all be added now

Turn down the heat, cover, and let it simmer for 15 to 20 minutes, stirring every now and then

Take the sauce off the heat once it has thickened and the flavors have mixed

Serve hot with fresh parsley chopped on top

Have fun with your vegan ragu cacciatore!

Zucchini Noodle Pasta with Tomatoes and Parmesan Pesto

For a light lunch or dinner, this Zucchini Noodle Pasta with Tomatoes and Parmesan Pesto is a fresh and tasty keto-friendly dish. Toss spiralized zucchini noodles with cherry tomatoes that are still juicy and creamy Parmesan pesto sauce for a tasty, low-carb meal that fills you up.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
• 2 tablespoons pine nuts
• 2 cloves garlic
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a blender or food processor, combine the Parmesan cheese, basil leaves, pine nuts, garlic, and olive oil

Blend until smooth to make the pesto sauce

Heat a skillet over medium heat and add the cherry tomatoes

Cook for 2-3 minutes until they start to soften

Add the zucchini noodles to the skillet with the tomatoes

Cook for another 2-3 minutes until the noodles are heated through but still slightly crisp

Pour the Parmesan pesto sauce over the zucchini noodles and tomatoes

Toss until everything is evenly coated

Season with salt and pepper to taste

Serve the zucchini noodle pasta hot, garnished with extra Parmesan cheese and fresh basil leaves if desired

Beef Stuffed Cabbage Rolls

Beef Stuffed Cabbage Rolls are a hearty and comforting meal that are great for a cold night. Ground beef, rice, spices, and soft cabbage leaves are stuffed with a tasty mixture and then baked to perfection in a savory tomato broth.

Ingredients:

• 1 large head cabbage
• 1 lb ground beef
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 1 egg, beaten
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil

Instructions:

Warm the oven up to 190C 375F

Warm up a big pot of water

Cut out the core of the cabbage and carefully put it in the water that is boiling

Let it boil for 5 to 7 minutes, or until the leaves get soft

Take out of the water and let it cool down

Get cooked rice, onion, garlic, diced tomatoes, egg, oregano, thyme, salt, and pepper

Then put them all in a large bowl

Be careful not to tear the cabbage leaves as you peel them off

Cut off the thick stem in the middle of each leaf

On each cabbage leaf, put a spoonful of the beef mixture

Tuck the sides in as you roll it up tight

In a baking dish, put the cabbage rolls seam side down

Put tomato paste and beef broth in a small saucepan

Warm up over medium heat

Put on top of the cabbage rolls

Spread olive oil on top of the cabbage rolls, and then put aluminum foil over the baking dish

The cabbage rolls should be baked in a hot oven for 45 to 50 minutes, or until they are fully cooked

Serve hot, and if you want, top with parsley

Baked Garlic Parsley Potato Wedges

Instead of fries, try these Baked Garlic Parsley Potato Wedges, which taste great and are better for you. The garlic and parsley seasoning makes them taste great. They are crispy on the outside and tender on the inside.

Ingredients:

• 4 medium potatoes, washed and cut into wedges
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• Salt and black pepper, to taste

Instructions:

Preheat the oven to 425F 220C

In a large bowl, toss the potato wedges with olive oil, minced garlic, chopped parsley, salt, and black pepper until evenly coated

Arrange the potato wedges in a single layer on a baking sheet lined with parchment paper

Bake for 25-30 minutes, or until the wedges are golden brown and crispy, flipping them halfway through the baking time for even cooking

Once done, remove from the oven and serve hot

Vegan Rainbow Buddha Bowl

This vibrant Vegan Rainbow Buddha Bowl is not only visually appealing but also packed with plant-based goodness. It features a colorful array of nutrient-rich ingredients, including quinoa, chickpeas, sweet potatoes, bell peppers, red cabbage, cherry tomatoes, and avocado. Drizzled with a creamy tahini dressing, it's a satisfying and wholesome meal that you can feel good about.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup chickpeas, cooked
• 1 cup diced sweet potatoes, roasted
• 1 cup sliced bell peppers
• 1 cup shredded red cabbage
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

Shake tahini, maple syrup, lemon juice, Dijon mustard, salt, and pepper in a small bowl until they are well mixed

Put cooked quinoa into bowls

Toast the sweet potatoes, bell peppers, red cabbage, cherry tomatoes, and avocado slices, then put them on top of the quinoa

Spread the tahini dressing on top of the Buddha bowls

Add chopped parsley as a garnish before serving

Brown Sugar-Bacon Monkey Bread

A delicious take on a traditional dessert is this Brown Sugar-Bacon Monkey Bread. Sweet brown sugar, cinnamon, and salty bacon combine to create a delicious and highly addictive breakfast or dessert. It's ideal for spreading among loved ones and friends.

Ingredients:

• 1 package 16 ounces refrigerated biscuit dough
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 1/2 cup cooked bacon bits
• 1/4 cup chopped pecans optional
• Cooking spray, for greasing the pan

Instructions:

Preheat your oven to 350F 175C and grease a bundt pan with cooking spray

In a large plastic bag, combine the brown sugar, granulated sugar, and ground cinnamon

Shake well to mix

Cut each biscuit into quarters

Place the biscuit quarters into the bag with the sugar-cinnamon mixture and shake until all pieces are coated

Layer the coated biscuit pieces, bacon bits, and chopped pecans if using in the greased bundt pan

In a small saucepan, melt the butter over low heat

Once melted, pour the melted butter evenly over the biscuit pieces in the pan

Bake in the preheated oven for 25-30 minutes, or until the monkey bread is golden brown and cooked through

Remove from the oven and let it cool for a few minutes

Carefully invert the monkey bread onto a serving platter

Serve warm and enjoy your delicious Brown Sugar-Bacon Monkey Bread!

Vegan White Choc Macadamia Cookies

Enjoy these rich vegan cookies that are packed with creamy white chocolate and crunchy macadamia nuts. They're great for satisfying your sweet tooth without hurting animals.

Ingredients:

• 1 cup vegan white chocolate chips
• 1/2 cup chopped macadamia nuts
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract

Instructions:

Warm the oven up to 175F 350C

Whisk the flour, baking powder, baking soda, and salt together in a bowl

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

Put applesauce and vanilla extract into the mixture that has been creamed, and mix it well

Slowly add the dry ingredients to the wet mixture while stirring all the time

Vegan white chocolate chips and chopped macadamia nuts should be carefully mixed in

Line a baking sheet with parchment paper and place cookie dough on it

Leave space between each cookie

For 10 to 12 minutes, or until the edges are just beginning to turn golden

Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way

Slow Cooker Brisket Burger

These Slow Cooker Brisket Burgers are incredibly flavorful and tender. The slow cooking process infuses the brisket with rich flavors, making it the perfect filling for a delicious burger. Top it with your favorite condiments and enjoy!

Ingredients:

• 2 lbs beef brisket
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup barbecue sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 4 burger buns
• 4 slices of cheese optional
• Lettuce, tomato, and pickles for garnish

Instructions:

Place the beef brisket, sliced onions, and minced garlic in the slow cooker

In a bowl, mix the beef broth, barbecue sauce, salt, and black pepper

Pour this mixture over the brisket in the slow cooker

Cover and cook on low for 8-10 hours or until the brisket is tender and easily shreds with a fork

Once the brisket is done, shred it using two forks right in the slow cooker, mixing it with the flavorful juices

Toast the burger buns in a toaster or on a griddle until they are lightly browned

Assemble the burgers by placing a generous portion of the shredded brisket on the bottom half of each bun

Add a slice of cheese if desired

Top with lettuce, tomato slices, and pickles, and then place the other half of the bun on top

Serve your Slow Cooker Brisket Burgers hot, and enjoy!

Zucchini-Wrapped Chicken Enchiladas

These zucchini-wrapped chicken enchiladas are a healthier twist on the classic dish, replacing traditional tortillas with thinly sliced zucchini. Packed with flavor and nutrients, they make for a delicious and satisfying meal.

Ingredients:

• 2 cups shredded cooked chicken breast
• 1 cup enchilada sauce
• 1 cup shredded cheese cheddar or Mexican blend
• 2 large zucchinis, thinly sliced lengthwise
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Preheat oven to 375F 190C

In a bowl, mix shredded chicken with enchilada sauce, half of the shredded cheese, diced onion, diced bell pepper, cumin, chili powder, salt, and pepper

On a flat surface, lay out zucchini slices and place a portion of the chicken mixture on each slice

Roll up zucchini slices to form enchiladas

Place zucchini-wrapped enchiladas in a baking dish, seam side down

Sprinkle remaining shredded cheese over the top of the enchiladas

Cover the baking dish with foil and bake for 20-25 minutes, or until the cheese is melted and bubbly

Garnish with fresh cilantro before serving

Vegan Chocolate Chip Banana Muffins

You can eat these vegan chocolate chip banana muffins for breakfast or as a snack because they are moist and tasty. They're simple to make and a great way to get rid of ripe bananas.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

Warm the oven up to 175F 350C

Put flour, baking powder, baking soda, and salt in a large bowl and mix them together

Add mashed bananas, maple syrup, melted coconut oil, and vanilla extract to another bowl

Mix them together

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Add the chocolate chips and mix them in

Put batter into muffin tins that have been lined with paper liners

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let muffins cool down before you serve them

Crispy Chicken Tenders with Garlic Mayo BBQ Sauce

Enjoy crispy gluten-free chicken tenders with a flavorful garlic mayo BBQ sauce. Perfect for a quick and easy weeknight dinner or game day snack!

Ingredients:

• 1 lb chicken tenders
• 1 cup gluten-free breadcrumbs
• 1/4 cup grated parmesan cheese optional
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 2 tablespoons BBQ sauce make sure it's gluten-free
• 1 tablespoon honey
• 1 tablespoon olive oil

Instructions:

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

Put breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper in a bowl

If you want to use parmesan cheese, mix it in

Cover each chicken tender with the breadcrumb mixture and press it down gently to make sure it sticks

Spread the tenders out on a baking sheet that has been lined with parchment paper

Put some olive oil on top of the tenders

After the oven is hot, bake the chicken for 15 to 20 minutes, or until it is fully cooked and the coating is golden

Make the garlic mayo BBQ sauce while the chicken is in the oven

Mix the honey, BBQ sauce, minced garlic, and mayonnaise in a small bowl until everything is well mixed

Warm up the garlic mayo BBQ sauce and serve it with the chicken tenders