Chocolate Covered Peppermint Macaroons - Eat the Gains

These Chocolate Covered Peppermint Macaroons are a delicious holiday treat. Theyre vegan, gluten-free, and easy to make

Ingredients:

• 1 1/2 cups shredded unsweetened coconut
• 1/4 cup coconut butter, melted
• 1/4 cup maple syrup
• 1/4 teaspoon peppermint extract
• 1/2 cup dairy-free chocolate chips
• 1/2 teaspoon coconut oil
• crushed candy canes, for topping

Instructions:

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

In a bowl, mix shredded coconut, melted coconut butter, maple syrup, and peppermint extract

Use a cookie scoop to form mixture into balls and place on the baking sheet

Bake for 10-12 minutes, or until lightly golden brown

Let cool completely on the baking sheet

Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring in between, until smooth

Dip the bottoms of each macaroon into the melted chocolate and place back on the parchment paper

Drizzle the remaining chocolate over the tops of the macaroons and sprinkle with crushed candy canes

Refrigerate for at least 30 minutes to set the chocolate

Enjoy

Fresh Tomato Pasta

This fresh tomato pasta is a quick and easy dish bursting with the flavors of ripe tomatoes, garlic, and basil. Its perfect for a simple weeknight dinner or a light lunch.

Ingredients:

• 250g spaghetti
• 4 ripe tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped
• Grated Parmesan cheese for serving

Instructions:

Follow the directions on the package to cook the spaghetti until it is al dente

Remove the water and set it aside

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

Add the minced garlic and cook for about one to two minutes, until the garlic smells good

Put chopped tomatoes in the pan and cook for 5 to 7 minutes, until they get soft and their juices come out

Add pepper and salt to taste

Add the chopped basil leaves and mix well

When you add the cooked spaghetti to the pan, toss it around so that all of the tomato mixture covers it

If you want, you can serve it hot with grated Parmesan cheese and extra basil leaves on top

Instant Pot Pasta e Fagiole Italian Soup

A hearty and comforting Italian soup packed with vegetables, beans, and pasta, cooked to perfection in the Instant Pot.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 can 14 oz cannellini beans, drained and rinsed
• 1 cup small pasta like ditalini or small shells
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

Set Instant Pot to saut mode and heat olive oil

Add diced onion and cook until translucent

Stir in minced garlic, diced carrots, and celery

Cook for another 2 minutes

Add diced tomatoes, vegetable broth, cannellini beans, dried oregano, dried basil, salt, and pepper

Stir well and cancel saut mode

Close the Instant Pot lid and set the valve to sealing position

Cook on manual high pressure for 5 minutes

Once cooking is complete, perform a quick pressure release

Open the lid carefully and stir in the small pasta

Close the lid again and let the residual heat cook the pasta for about 5 minutes

Once pasta is tender, serve hot, garnished with fresh parsley if desired

Tomato, Pepper, and Garbanzo Salad with Sumac - Kalyns Kitchen

This refreshing and colorful salad is bursting with the flavors of fresh tomatoes, bell peppers, and garbanzo beans, all brought together with a zesty sumac dressing. Its a healthy and vibrant dish thats perfect for a light lunch or as a side for your favorite main course.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can 15 oz garbanzo beans, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground sumac
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1/4 cup red onion, finely chopped
• 1 clove garlic, minced

Instructions:

Put the garbanzo beans, red bell pepper, yellow bell pepper, and cherry tomatoes in a large bowl

Mix the ground sumac, olive oil, lemon juice, salt, and pepper in a small bowl with a whisk

Add the dressing to the tomato and pepper mix and toss to coat everything

The flavors will blend better if you put the salad in the fridge for at least 30 minutes

Put fresh parsley, red onion, and minced garlic on top of the salad right before you serve it

Add more salt and pepper to taste and toss the salad one more time

Chill the Sumac and serve it with the Tomato, Pepper, and Garbanzo Salad

Have fun

Peach Rosemary Cocktail

A cool drink that combines the sweetness of peach with the herbal scent of rosemary, with a touch of citrus to keep things balanced.

Ingredients:

• 2 oz peach schnapps
• 1 oz vodka
• 1/2 oz fresh lemon juice
• 1 sprig fresh rosemary
• Club soda, to top

Instructions:

In a shaker, muddle the fresh rosemary with peach schnapps and vodka

Add fresh lemon juice and ice to the shaker

Shake well until chilled

Strain the mixture into a glass filled with ice

Top with club soda

Garnish with a sprig of fresh rosemary

Vegan Homemade Twix Cookies with Googly Eyes Umami Girl

Everybody will love these vegan homemade Twix cookies with googly eyes from Umami Girl. They are fun and tasty. They have all the classic flavors of a Twix bar plus googly eyes that you can eat for extra fun.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup vegan butter, softened
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup vegan caramel sauce
• 1 cup dairy-free chocolate chips
• Edible googly eyes

Instructions:

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

Whisk the cocoa powder, salt, and flour together in a bowl

Add the powdered sugar, vanilla extract, and vegan butter to a different bowl

Mix them together until the mixture is smooth

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

On a floured surface, roll out the dough until its about 1/4 inch thick

Then, cut it into rectangles

Put the rectangles on the baking sheet that has been prepared, and bake for 10 to 12 minutes

Let the cookies cool all the way down

Put some vegan caramel sauce on top of each cookie after it has cooled

You can use a double boiler or the microwave to melt the dairy-free chocolate chips

Each cookie should be dipped half way into the melted chocolate before being put back on the baking sheet

While the chocolate is still warm, put googly eyes on top of each cookie

Wait until the chocolate is set before you serve it

Have fun with your vegan Twix cookies with googly eyes, Umami Girl

Creamy Parmesan Garlic Mushroom Chicken

This Creamy Parmesan Garlic Mushroom Chicken is a decadent and flavorful dish that is perfect for a cozy dinner. Tender chicken breasts are smothered in a rich and creamy mushroom sauce infused with garlic and Parmesan cheese.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces sliced mushrooms
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Fresh chopped parsley for garnish optional

Instructions:

Add salt and pepper to both sides of the chicken breasts

Warm up the olive oil in a big pan over medium-high heat

It will take about 6-7 minutes per side for the chicken breasts to turn golden brown after you add them

Take the chicken out of the pan and set it aside

Put garlic and sliced mushrooms in the same pan

Cook the mushrooms until they turn golden brown and are soft

Add chicken broth and scrape the pans bottom to get rid of any browned bits

Heavy cream, Parmesan cheese, Italian seasoning, and garlic powder should all be added and mixed in

Bring the mix to a low boil

Put the chicken breasts back in the pan and cook on low heat for another 5 to 7 minutes, or until the chicken is fully cooked and the sauce has thickened

If you want, you can add fresh chopped parsley as a garnish

Put chicken on a plate and top it with mushroom sauce

Fluffy Pancake Delight

These fluffy pancakes are a delightful treat for breakfast or brunch. They are light, airy, and packed with flavor, making them fit for a Pancake Princess

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract

Instructions:

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt

In a separate bowl, beat the egg and then add buttermilk, melted butter, and vanilla extract

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; some lumps are okay

Preheat a griddle or non-stick pan over medium heat and lightly grease it with butter or cooking spray

Pour 1/4 cup of batter onto the griddle for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Serve hot with your favorite toppings, such as maple syrup, fresh berries, or whipped cream

Grain-Free Southern Style Biscuits

Savor the coziness of biscuits prepared in the Southern style without using grains. Soft and fluffy, these paleo biscuits are great for breakfast or as an accompaniment.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 tablespoon honey optional for sweetness
• 1/4 cup unsweetened almond milk
• 1 teaspoon apple cider vinegar

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Mix together almond flour, coconut flour, baking soda, and salt in a mixing bowl

Melted coconut oil, eggs, almond milk, apple cider vinegar, and honey if using should all be combined in a different bowl

Mixing until a dough forms, pour the wet ingredients into the dry ingredients

Gently shape the dough into eight equal-sized biscuits with your hands, then transfer them to the baking sheet that has been preheated

Bake for 12 to 15 minutes, or until the biscuits are cooked through and golden brown, in a preheated oven

Before serving, take out of the oven and allow to cool for a few minutes

Savor these tasty, paleo-friendly, grain-free Southern-style biscuits