Vegan Nutella and Banana French Toasties

These vegan French toasts with Nutella and banana are a great way to change up a classic breakfast food. When put between two pieces of golden, crispy bread, the sweet bananas and creamy Nutella go together perfectly. This treat is both rich and healthy, so both vegans and non-vegans will love it!

Ingredients:

• 4 slices of bread preferably whole grain or sourdough
• 2 ripe bananas, sliced
• 4 tablespoons vegan Nutella spread
• 1 cup plant-based milk such as almond, soy, or oat milk
• 1 tablespoon ground flaxseeds
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup optional
• 1 tablespoon coconut oil, for cooking

Instructions:

Add the plant-based milk, ground flaxseeds, vanilla extract, and maple syrup if using to a shallow dish and mix them together using a whisk

This is what your vegan "egg" will look like

On one side of each piece of bread, spread a tablespoon of vegan Nutella

Cover two slices of bread with Nutella and banana slices

Add the other two slices on top to make a sandwich

Make sure that both sides of each sandwich are covered evenly with the vegan "egg" mixture

With the pan on medium heat, melt the coconut oil

Each sandwich should be cooked for two to three minutes on each side, or until it is golden brown and crispy

Take each sandwich out of the pan after it's done cooking and cut it in half diagonally

Enjoy while hot!

Roasted Pumpkin and Green Bean Quinoa Salad in Thai Peanut Dressing

A tasty and good-for-you salad with roasted pumpkin, green beans, quinoa, and a tasty Thai peanut dressing. This salad has just the right amount of different tastes and textures to make it a filling and healthy meal.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 small pumpkin, peeled and diced
• 1 cup green beans, trimmed and halved
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup roasted peanuts, crushed
• Salt and pepper to taste

Instructions:

Put the quinoa and water in a medium-sized saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is dry

Take it off the heat and let it cool down

Start by heating the oven to 400F 200C

Add some olive oil to a baking sheet and sprinkle the diced pumpkin on top

Season with salt and pepper

Put the pumpkin in an oven that has already been heated and roast it for 20 to 25 minutes, or until it is soft and slightly caramelized

Take it out of the oven and let it cool down

Boil some water in a pot while the pumpkin is cooking

After you add the green beans, blanch them for two to three minutes, until they are soft but still have some crunch

To stop the cooking process, drain them and put them right into ice water

Once more, drain and set aside

Put the cooked quinoa, roasted pumpkin, blanched green beans, sliced red bell pepper, chopped red onion, and chopped cilantro leaves in a large bowl

To make the Thai Peanut Dressing, mix the following in a separate bowl with a whisk: - 2 tablespoons soy sauce - 1/4 cup peanut butter 2 tablespoons of rice vinegar 1 tablespoon of honey 1 tablespoon of lime juice 1 minced garlic clove 1 teaspoon of grated fresh ginger Pour the dressing over the salad and toss it gently to mix everything together

Crushed roasted peanuts should be put on top of the salad

If you think it needs it, add more salt and pepper to taste

You can serve the Roasted Pumpkin and Green Bean Quinoa Salad with Thai Peanut Dressing right away, or put it in the fridge for a few hours to let the flavors mix

Have fun!

Slow Cooker Corned Beef

For a St. Patrick's Day dinner, this Slow Cooker Corned Beef recipe is great. After being cooked all day in Guinness beer, beef broth, and spices, the meat is very tender and full of flavor. One simple and tasty way to honor the holiday is to make a traditional Irish dish.

Ingredients:

• 1 3-4 pound corned beef brisket with seasoning packet
• 6 small red potatoes, quartered
• 4 carrots, cut into 2-inch pieces
• 1 onion, chopped
• 1 cup beef broth
• 1 cup Guinness beer or any stout beer
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• Cabbage wedges optional, for serving

Instructions:

Place quartered potatoes, carrots, and chopped onion in the bottom of the slow cooker

Rinse the corned beef brisket under cold water and pat dry with paper towels

Place on top of the vegetables in the slow cooker

In a small bowl, mix together the beef broth, Guinness beer, Dijon mustard, brown sugar, black pepper, thyme, and parsley

Pour over the corned beef

Sprinkle the seasoning packet that came with the corned beef over the top

Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the corned beef is tender

If using cabbage, add cabbage wedges to the slow cooker during the last hour of cooking

Once done, remove the corned beef from the slow cooker and let it rest for a few minutes before slicing against the grain

Serve the sliced corned beef with the cooked vegetables and some of the cooking liquid

Grapefruit-Gin Cocktail Shakes

This is a great cocktail for any event because it has the citrus flavors of grapefruit and lime mixed with the botanical notes of gin.

Ingredients:

• 2 oz gin
• 1 oz grapefruit juice
• 1/2 oz simple syrup
• 1/2 oz lime juice
• 1/4 cup ice cubes
• Grapefruit twist, for garnish

Instructions:

Put ice cubes, gin, grapefruit juice, simple syrup, and lime juice in a cocktail shaker

For about 15 to 20 seconds, shake very hard

Strain the drink into a cocktail glass that has been chilled

Put a grapefruit twist on top

Serve and have fun!

Thai Pumpkin Soup

This Thai pumpkin soup is smooth and tasty, and it's great for a cold night in. It's a comforting and filling dish that's gluten-free, dairy-free, paleo, and Whole30-friendly. It's made with coconut milk and Thai spices.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 can 14 oz coconut milk
• 2 cups chicken or vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon coconut oil
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce optional for Whole30
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Put coconut oil in a big pot and heat it over medium-low heat

Put in the minced garlic, chopped onion, and grated ginger

Saut until the food smells good

Add the red curry paste and cook for one more minute

Put pumpkin cubes in the pot and pour in the coconut milk and broth

Bring to a low boil

Put the lid on and cook for 20 minutes, or until the pumpkin is soft

Blend the soup until it's smooth with an immersion blender

If you want to use fish sauce, lime juice, salt, and pepper are good things to add

Make the seasonings taste better

Serve hot with fresh cilantro on top

One-Bowl Belgian Waffles

Make Mother's Day brunch even better with this easy one-bowl Belgian waffle recipe. These waffles are crispy on the outside, fluffy on the inside, and perfect for a special breakfast treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

In a large mixing bowl, combine the flour, sugar, baking powder, and salt

In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract

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

Be careful not to overmix; it's okay if there are a few lumps in the batter

Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with non-stick spray or butter

Pour an appropriate amount of batter onto the hot waffle iron the amount will depend on the size of your waffle iron and close the lid

Cook until the waffles are golden brown and crisp, typically 3-5 minutes, but follow your waffle iron's instructions

Carefully remove the waffles and serve immediately with your favorite toppings such as fresh berries, maple syrup, whipped cream, or powdered sugar

Margherita Pizza

Enjoy the classic tastes of a Margherita pizza with a crunchy crust, tomato sauce, fresh mozzarella, and basil leaves that smell great. This easy recipe makes a meal that is both quick and tasty.

Ingredients:

• 1 pizza dough
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Preheat your oven to 475F 245C

Roll out the pizza dough on a floured surface to your desired thickness

Transfer the rolled-out dough to a pizza stone or baking sheet lined with parchment paper

Spread the pizza sauce evenly over the dough, leaving a small border for the crust

Sprinkle the shredded mozzarella cheese over the sauce

Tear the fresh basil leaves and scatter them over the cheese

Drizzle olive oil over the top and season with salt and black pepper

Bake in the preheated oven for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned

Remove the pizza from the oven, let it cool for a minute or two, then slice and serve hot

Spinach, Cheese, and Bacon Stuffed Chicken

Discover the magic of combining spinach, cheese, and bacon in this mouthwatering stuffed chicken recipe. It's a delightful dish that's perfect for a special occasion or a cozy dinner at home.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup shredded cheddar cheese
• 8 slices of bacon
• Salt and pepper to taste
• 1 tablespoon olive oil
• Toothpicks

Instructions:

Preheat your oven to 375F 190C

In a skillet, cook the bacon until it's crispy

Remove the bacon from the skillet and drain it on paper towels

Once cooled, crumble the bacon into small pieces

In the same skillet, add olive oil and saut the chopped spinach until it wilts

Remove from heat and let it cool

While the spinach cools, make a horizontal slit in each chicken breast to create a pocket for the stuffing

Season the chicken with salt and pepper

Stuff each chicken breast with the wilted spinach, shredded cheddar cheese, and crumbled bacon

Secure the openings with toothpicks to keep the filling inside

Heat a clean skillet over medium-high heat and sear each chicken breast for 2-3 minutes on each side, or until golden brown

Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center

Remove the toothpicks before serving

Serve hot and enjoy your delicious Spinach, Cheese, and Bacon Stuffed Chicken!