Nutella Crunch Balls

These Nutella Crunch Balls are a delightful treat that combines the creamy goodness of Nutella with the satisfying crunch of crispy rice cereal. They make for a perfect snack or dessert for chocolate lovers.

Ingredients:

• 1 cup Nutella
• 2 cups crispy rice cereal
• 1/2 cup powdered sugar
• 1/2 cup chocolate chips
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup chopped hazelnuts optional
• 1/4 cup cocoa powder for dusting
• 1/4 cup shredded coconut optional

Instructions:

In a microwave-safe bowl, melt the chocolate chips and unsalted butter together in 30-second intervals until smooth

Stir in the Nutella, powdered sugar, vanilla extract, and a pinch of salt until well combined

Fold in the crispy rice cereal and chopped hazelnuts if using until evenly coated with the Nutella mixture

Using your hands, roll the mixture into bite-sized balls and place them on a parchment paper-lined tray

Optional: Roll some of the balls in shredded coconut for extra flavor and texture

Refrigerate the Nutella Crunch Balls for about 30 minutes to set

Dust the chilled balls with cocoa powder before serving

Enjoy your delicious Nutella Crunch Balls!

Vegan Light Pastiera

A vegan take on Pastiera, an Italian Easter dessert that everyone loves. This light version has a quinoa and mixed dried fruit base with a creamy coconut and vegan ricotta filling. The different textures and flavors are very enjoyable.

Ingredients:

• 1 cup of vegan ricotta
• 1 cup of coconut cream
• 1/2 cup of coconut sugar
• 1/4 cup of cornstarch
• 1 teaspoon of vanilla extract
• Zest of 1 lemon
• 1/2 cup of cooked quinoa
• 1/2 cup of mixed dried fruit raisins, cranberries, apricots
• 1/4 cup of chopped almonds
• 1 tablespoon of maple syrup
• 1 tablespoon of lemon juice
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 1 vegan pie crust

Instructions:

Set the oven to 350F 175C and heat it up

Vegan ricotta, coconut cream, coconut sugar, cornstarch, vanilla extract, lemon zest, cinnamon, nutmeg, and salt should all be mixed together in a bowl

Mix well

Put cooked quinoa, chopped almonds, mixed dried fruit, maple syrup, and lemon juice in a different bowl

Cover the bottom of the vegan pie crust with the quinoa mixture

Place the ricotta mixture on top of the quinoa

For 45 to 50 minutes, or until the filling is set and the top is a little golden brown, bake in an oven that has already been heated

Let it cool all the way down before cutting it up and serving it

Chicken Avocado Burger

A juicy and flavorful burger made with ground chicken and creamy avocado, seasoned with garlic and onion, perfect for a delicious and healthy meal.

Ingredients:

• 1 lb ground chicken breast
• 1 ripe avocado, mashed
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 4 burger buns
• Lettuce leaves, tomato slices, and red onion slices for garnish

Instructions:

In a bowl, combine ground chicken, mashed avocado, breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper

Mix well

Form the mixture into 4 burger patties

Preheat grill or skillet over medium heat

Cook the patties for about 6-8 minutes on each side, or until cooked through

Toast the burger buns on the grill or skillet for a few minutes until lightly golden

Assemble the burgers by placing lettuce leaves, tomato slices, and red onion slices on the bottom bun, then top with the cooked chicken avocado patty and the top bun

Serve hot and enjoy!

Skinny Quinoa Meatballs

These Skinny Quinoa Meatballs are better for you than regular beef meatballs. They taste great and won't make you feel bad because they are made with lean ground turkey and healthy quinoa.

Ingredients:

• 1 cup quinoa, cooked
• 1 pound lean ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1 cup marinara sauce for serving

Instructions:

Warm the oven up to 190C 375F

Cooked quinoa, ground turkey, breadcrumbs, Parmesan cheese, parsley, onion, garlic, oregano, basil, salt, black pepper, and a beaten egg should all be put in a large bowl

Combine the parts until they are well mixed

Cut the meat into small balls and put them on a baking sheet with parchment paper on the bottom

Place the meatballs in an oven that has already been heated up

Bake for 20 to 25 minutes, or until they are fully cooked and golden brown

Put marinara sauce on top of the meatballs

Have fun with your skinny quinoa meatballs!

Chicken with 40 Cloves of Garlic

A classic French dish where chicken is roasted with an abundance of garlic cloves until tender and flavorful.

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 40 cloves garlic, peeled
• 1/2 cup olive oil
• 1/2 cup dry white wine
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

Before you start cooking, heat the oven to 375F 190C

Warm up the olive oil in a big skillet that can go in the oven over medium-high heat

Add the chicken pieces to the pan with the skin side down

Season with salt and pepper

Cook for about 5 minutes on each side until golden brown

Take the chicken out of the pan and set it aside

Put the garlic cloves in the pan and cook for two to three minutes, until they get a light brown color

Bring the chicken back to the pan and place it among the garlic cloves

Add thyme leaves to the chicken and garlic after pouring white wine over them

Place the skillet in an oven that has already been heated up

Bake for 30 to 35 minutes, or until the chicken is fully cooked and the garlic is soft and caramelized

Serve the chicken hot, with the garlic and pan juices spooned over it

Have fun!

Black Bean & Quinoa Tostadas

These gluten-free black bean and quinoa tostadas are packed with protein and flavor, making them a satisfying and nutritious meal option. The combination of quinoa, black beans, and fresh toppings creates a deliciously hearty dish that's perfect for any occasion.

Ingredients:

• 1 cup cooked quinoa
• 1 can 15 oz black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions:

In a skillet, heat olive oil over medium heat

Add diced onion and garlic, saut until softened

Add cooked quinoa, black beans, cumin, chili powder, salt, and pepper

Cook until heated through, stirring occasionally

Meanwhile, heat another skillet over medium-high heat

Lightly toast corn tortillas until crispy, about 1-2 minutes per side

To assemble, spread a layer of the quinoa and black bean mixture onto each tortilla

Top with shredded lettuce, avocado slices, diced tomatoes, and chopped cilantro

Serve with lime wedges for squeezing over the tostadas

Enjoy!

Ombre Key Lime Popsicles

On hot summer days, these Ombre Key Lime Popsicles are a great way to cool off. They look beautiful and taste great, with layers of creamy coconut lime goodness.

Ingredients:

• 1 cup coconut milk
• 1/2 cup fresh lime juice
• 1/4 cup honey or maple syrup
• Zest of 2 limes
• Green food coloring optional

Instructions:

Put lime zest, honey or maple syrup, coconut milk, and lime juice in a blender

Mix until it's smooth

Split the mix into three equal parts

For the top layer, leave one part alone

To make the second part a medium shade of green, add a few drops of green food coloring

Mix the colors together until they are all the same

For the darkest green, add more green food coloring to the third part

Mix the colors together until they are all the same

Put about a third of the way full of the lightest mixture into each popsicle mold

Put it in the freezer for 30 minutes or until it gets a little firm

Put the medium shade mixture carefully on top of the lightest layer, making sure that each mold is about two thirds full

Keep it frozen for another half hour

Last, fill the molds by pouring the darkest shade of the mixture on top

Put in the popsicle sticks and freeze until solid, which should take at least 4 hours or overnight

To get popsicles out of molds, run warm water around the outside of the molds for a second or two and then carefully pull the popsicles out