Ingredients:

• 1 cup fresh blueberries


• 1 cup coconut milk


• 1/4 cup honey or maple syrup


• 1 teaspoon vanilla extract


• 1 cup chopped strawberries


• 1 cup plain Greek yogurt


• 1/4 cup powdered sugar

Instructions:

Using a blender, blend the vanilla extract, honey or maple syrup, blueberries, and coconut milk until the mixture is smooth

About a third of the way up each popsicle mold should be filled with the mixture

Put it in the freezer for 30 minutes or until it starts to set a little

Cut up the strawberries and put them in a bowl

Add the Greek yogurt and powdered sugar

Take the popsicle molds out of the freezer and put a layer of the yogurt mixture on top of the blueberry layer

Put a popsicle stick into each mold, then put them back in the freezer

Do this for at least 4 hours, or until the cheese is set

When the popsicles are frozen, run the molds under warm water to get the popsicles out

Ingredients:

• 2 cups quinoa, cooked


• 1 cup rolled oats


• 1 cup almonds, chopped


• 1/2 cup honey


• 1/4 cup coconut oil, melted


• 1 teaspoon vanilla extract


• 1/2 teaspoon cinnamon


• 1/4 teaspoon salt


• 1 cup dried fruit e


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• , raisins or cranberries

Instructions:

Warm the oven up to 325F 163C

Honey, melted coconut oil, cinnamon, salt, rolled oats, chopped almonds, and cooked quinoa should all be mixed together in a large bowl

Mix well to cover everything

Evenly spread the mix out on a baking sheet that has been lined with parchment paper

Put the granola in an oven that has already been heated up

Bake for 20 to 25 minutes, stirring every now and then, until it is golden brown and crisp

Take it out of the oven and let it cool all the way down

After it has cooled, add any dried fruit you like

Put the honey almond quinoa granola in a container that won't let air in

You can eat it as a snack or mix it with milk or yogurt

Ingredients:

• 8 oz


• whole wheat spaghetti


• 2 cups broccoli florets


• 2 cups kale, chopped


• 3 cloves garlic, minced


• 1 tablespoon olive oil


• 2 tablespoons soy sauce


• 1 tablespoon sesame oil


• 1 tablespoon rice vinegar


• 1 teaspoon sriracha sauce optional


• Salt and pepper to taste


• Sesame seeds and green onions for garnish

Instructions:

Cook spaghetti according to package instructions

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant

Add broccoli florets to the skillet and cook until slightly tender, about 3-4 minutes

Stir in chopped kale and cook until wilted

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha sauce if using

Add cooked spaghetti to the skillet and pour the sauce over the noodles and veggies

Toss to coat evenly

Season with salt and pepper to taste

Garnish with sesame seeds and chopped green onions before serving

Ingredients:

• 1 lb shrimp, peeled and deveined


• 1 cup pineapple chunks


• 1 red bell pepper, sliced


• 1 green bell pepper, sliced


• 1/4 cup teriyaki sauce


• 2 tablespoons soy sauce


• 2 tablespoons honey


• 2 cloves garlic, minced


• 1 tablespoon ginger, minced


• 2 tablespoons vegetable oil


• Salt and pepper to taste


• Cooked rice, for serving

Instructions:

Put teriyaki sauce, soy sauce, honey, garlic, and ginger in a bowl and mix them together

Combine well

After you add the shrimp, let it sit for 15 minutes

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

The shrimp should be pink and cooked all the way through after you add them

Take the shrimp out of the pan and set it aside

Put pineapple chunks and sliced bell peppers in the same pan

For three to four minutes, or until just barely tender

Add the cooked shrimp back to the pan and mix in the pineapple and peppers

Add pepper and salt to taste

Serve hot on top of rice that has been cooked

Have fun!

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 2 ripe mangoes, diced


• 1/2 red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 1 jalapeo pepper, seeded and minced


• 1 lime, juiced


• 1 tablespoon olive oil


• 1 teaspoon chili powder


• 1/2 teaspoon cumin


• Salt and pepper to taste


• 8 small corn tortillas


• Lettuce or cabbage, shredded optional


• Sour cream or Greek yogurt optional


• Salsa optional

Instructions:

In a bowl, combine diced mangoes, red onion, cilantro, and minced jalapeo pepper

Drizzle with lime juice, mix well, and set aside to make mango salsa

In another bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper

Ensure the shrimp are evenly coated with the spice mixture

Heat a skillet or grill pan over medium-high heat

Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque

Warm the corn tortillas in the skillet for about 30 seconds per side or until they are pliable

To assemble tacos, place a spoonful of mango salsa on each tortilla, followed by a few shrimp

Add shredded lettuce or cabbage if desired

Optional toppings include a dollop of sour cream or Greek yogurt and a spoonful of salsa

Serve the Mango Shrimp Tacos immediately, garnished with extra cilantro if desired

Enjoy your delicious Mango Shrimp Tacos!

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup cocoa powder


• 1 cup granulated sugar


• 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1/2 cup unsalted butter, melted


• 2 large eggs


• 1 tsp vanilla extract


• 1/2 cup buttermilk


• 1/2 cup creamy peanut butter


• 1/4 cup powdered sugar


• 1/4 cup milk


• 1/2 cup semi-sweet chocolate chips


• 1/4 cup chopped peanuts optional

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl using a whisk

Melt the butter and add it to the dry ingredients

Then add the eggs and vanilla extract and mix them in well

Add the buttermilk slowly and stir it in until the batter is smooth and creamy

In a different bowl, mix the powdered sugar and peanut butter together until the peanut butter is thick and sweet

Put a small amount of chocolate batter into each cupcake liner, and then put a small amount of the peanut butter mixture on top of each one

Add another spoonful of chocolate batter on top of the peanut butter until each liner is about two-thirds full

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Make the chocolate ganache while the cupcakes are baking

In a bowl that can go in the microwave, melt the chocolate chips and milk together while stirring

After baking the cupcakes, let them cool in the muffin tin for a few minutes

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

Spread the chocolate ganache over the cupcakes once they are completely cool, and if you want, you can add chopped peanuts on top

Enjoy your tasty chocolate cupcakes filled with peanut butter!

Ingredients:

• 2 cups leftover turkey, shredded


• 1 cup leftover mashed potatoes


• 1 cup leftover stuffing


• 1/2 cup leftover cranberry sauce


• 8 egg roll wrappers


• 1 egg, beaten for sealing


• Oil spray for air frying

Instructions:

Lay an egg roll wrapper flat on a clean surface

Place a spoonful of mashed potatoes in the center of the wrapper

Add a spoonful of stuffing on top of the potatoes

Add a spoonful of shredded turkey on top of the stuffing

Drizzle a little cranberry sauce over the turkey

Fold the sides of the wrapper over the filling

Brush beaten egg along the top edge and roll up the wrapper tightly, sealing the egg roll

Repeat with the remaining wrappers and filling ingredients

Preheat your air fryer to 370F 185C

Spray the egg rolls with oil on all sides

Place the egg rolls in the air fryer basket in a single layer, not touching each other

Air fry for 8-10 minutes or until they are golden brown and crispy, flipping halfway through

Remove from the air fryer and let them cool slightly before serving

Serve with leftover cranberry sauce for dipping

Enjoy your Thanksgiving Egg Rolls Vertical!

Ingredients:

• 1 lb ground beef


• 1/2 cup fresh cilantro, chopped


• 1/4 cup red onion, finely chopped


• 2 cloves garlic, minced


• 1 tsp cumin


• 1 tsp paprika


• Salt and pepper to taste


• 4 burger buns


• 4 slices cheddar cheese


• Lettuce leaves


• Sliced tomatoes


• Sliced red onion


• Chimichurri sauce

Instructions:

In a mixing bowl, combine ground beef, chopped cilantro, finely chopped red onion, minced garlic, cumin, paprika, salt, and pepper

Mix well

Form the beef mixture into 4 burger patties

Preheat your grill or stovetop pan over medium-high heat

Grill the burger patties for about 4-5 minutes on each side, or until they reach your desired level of doneness

During the last minute of cooking, add a slice of cheddar cheese on each patty and let it melt

Toast the burger buns on the grill or in a toaster until lightly browned

To assemble the Chimi Burgers, place a lettuce leaf on the bottom half of each bun

Top with a burger patty, sliced tomatoes, sliced red onion, and a generous drizzle of chimichurri sauce

Place the top half of the bun on the assembled ingredients to complete the burger

Serve your Chimi Burger SAVEUR immediately and enjoy!

Ingredients:

• 6 hard-boiled eggs


• 2 tablespoons canned pumpkin puree


• 2 tablespoons mayonnaise


• 1 teaspoon Dijon mustard


• 1/2 teaspoon paprika


• Salt and pepper to taste


• Chopped fresh chives for garnish

Instructions:

Separate the hard-boiled eggs into halves along their length

Remove the yolks with care and put them in a bowl

You can use a fork to mash the egg yolks

Then, add the mayonnaise, Dijon mustard, paprika, salt, and pepper

Mix everything together well

You can pipe the pumpkin and yolk mixture into the egg white halves for a fancier look, or you can spoon the mixture back into the egg white halves

Add chopped fresh chives to the top of each deviled egg

Put the pumpkin deviled eggs in the fridge for at least 30 minutes before you serve them

Have fun with your tasty Pumpkin Deviled Eggs!

Ingredients:

• 1 can refried beans


• 1 cup sour cream


• 1 cup guacamole


• 1 cup salsa


• 1 cup shredded cheddar cheese


• 1/2 cup chopped tomatoes


• 1/4 cup chopped green onions


• 1/4 cup sliced black olives

Instructions:

Spread refried beans evenly on the bottom of a serving dish

Layer sour cream on top of the beans

Next, spread guacamole over the sour cream layer

Pour salsa evenly over the guacamole

Sprinkle shredded cheddar cheese on top of the salsa layer

Top with chopped tomatoes, green onions, and sliced black olives

Chill in the refrigerator for at least 30 minutes before serving