Garlic Spinach, Millet, Hummus and Eggs

A wholesome and flavorful dish that combines the earthy flavors of fresh spinach and millet with the creamy goodness of hummus and perfectly cooked eggs. Its a quick and easy breakfast or brunch option thats packed with nutrients.

Ingredients:

• 2 cups fresh spinach leaves
• 1 cup cooked millet
• 4 eggs
• 2 cloves garlic, minced
• 4 tablespoons hummus
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

Put the pan on medium heat and add a little olive oil

Put minced garlic in the pan and cook for one to two minutes, until the garlic smells good

To make the spinach wilt, add fresh spinach leaves to the pan and cook for three to four minutes

Add pepper and salt

If you think you need more olive oil, move the spinach to the side of the pan

Put the eggs in the pan, but make sure they stay separate

Add salt and pepper to each egg

Make the eggs as done as you like them

If you like your eggs over-easy or over-medium, you can cover the pan and cook the tops of the eggs faster

Warm up the cooked millet in the microwave or on the stove while the eggs are cooking

Put a tablespoon of hummus on each plate to serve

Carefully move the eggs to the plates with the hummus once they are done

Put the garlic spinach on the side and top the eggs with cooked millet

If you want, you can add more salt, pepper, and minced garlic as a garnish

Enjoy your garlic spinach, millet, hummus, and eggs, which are all healthy and tasty

Vegan Crispy Pesto Tempeh with Parmesan Polenta

The earthy flavors of tempeh and the fragrant scent of pesto come together in this vegan dish, which is served on top of creamy parmesan polenta. Its a great mix of tastes and textures that would make a great meal any time of the day.

Ingredients:

• 1 block tempeh, sliced into triangles
• 1/4 cup vegan pesto
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1 cup polenta
• 4 cups vegetable broth
• 1/4 cup nutritional yeast
• Salt and pepper, to taste

Instructions:

Marinate tempeh triangles in vegan pesto for 30 minutes

Coat marinated tempeh triangles with breadcrumbs

Heat olive oil in a skillet over medium heat

Cook tempeh triangles until crispy, about 3-4 minutes per side

In a separate pot, bring vegetable broth to a boil

Gradually whisk in polenta, stirring constantly

Reduce heat and simmer for 15-20 minutes, stirring occasionally

Stir in nutritional yeast, salt, and pepper

Serve crispy pesto tempeh over parmesan polenta

Hot Onion Dip with French Fried Onions

This dip is great for parties or get-togethers because it is creamy, salty, and crunchy from the French-fried onions.

Ingredients:

• 1 cup French fried onions
• 1 cup shredded Swiss cheese
• 1 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped green onions
• 1/4 teaspoon garlic powder

Instructions:

Warm the oven up to 175F 350C

Put French fried onions, Swiss cheese, mayonnaise, Parmesan cheese, green onions, and garlic powder in a bowl

Put the mixture in a baking dish

Put it in the oven for 20 to 25 minutes, or until its brown and bubbly

Warm it up and serve it with bread or crackers

Mmm Smores Fudge Bars

Mmm Smores Fudge Bars are a tasty treat that combines the tastes of smores with the rich, creamy texture of fudge. These bars are great for any event and will be a hit at your baby shower or any other get-together.

Ingredients:

• 2 cups semisweet chocolate chips
• 1 can 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows
• 1 cup crushed graham crackers
• 1/2 cup milk chocolate chips

Instructions:

Line a 9x9 inch 23x23 cm baking pan with parchment paper, leaving some overhang for easy removal

In a microwave-safe bowl, combine the semisweet chocolate chips and sweetened condensed milk

Microwave in 30-second intervals, stirring between each, until the mixture is smooth and fully melted

Stir in the vanilla extract

Fold in 1 cup of mini marshmallows and 1/2 cup of crushed graham crackers

Pour the mixture into the prepared baking pan and spread it evenly

Sprinkle the remaining mini marshmallows and milk chocolate chips on top, pressing them lightly into the fudge

Sprinkle the remaining crushed graham crackers on top as well

Refrigerate the pan for at least 2 hours, or until the fudge is set

Once set, use the parchment paper overhang to lift the fudge out of the pan and onto a cutting board

Cut the fudge into squares or bars

Serve and enjoy

Brussels Sprouts Salad with Bacon and Crispy Shallots

The flavors and textures in this low-carb Brussels sprouts salad with bacon and crispy shallots go so well together. For a side dish or light meal, this dish is great. It has crispy bacon, roasted shallots, and thinly sliced Brussels sprouts in a tangy Dijon vinaigrette.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 4 slices bacon, cooked and crumbled
• 2 shallots, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

Turn on your oven and heat it up to 375F 190C

Spread the thinly sliced shallots out on a baking sheet

Add some olive oil and salt and pepper to taste

Spread them out in a thin layer after tossing them to coat them

Take the shallots out of the oven and heat it up

Bake them for 15 to 20 minutes, or until they get crispy and golden brown

Keep an eye on them to keep them from burning

Put the thinly sliced Brussels sprouts and bacon crumbles in a large bowl

Put the apple cider vinegar and Dijon mustard in a small bowl and mix them together with a whisk

Add pepper and salt to taste

Cover the Brussels sprouts and bacon with the dressing

Mix it all together until its well covered

You can add the crispy shallots to the salad right before you serve it

Enjoy your low-carb Brussels sprouts salad with bacon and crispy shallots right away

Turkey Patty Melts with Sour Cream, Herbs and Melted Leeks

These turkey patty melts are a fun take on the classic patty melt. They have tangy sour cream, savory herbs, and tasty melted leeks.

Ingredients:

• 1 pound ground turkey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 leeks, halved lengthwise and thinly sliced
• 1/2 cup sour cream
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 8 slices rye bread
• 8 slices Swiss cheese

Instructions:

In a bowl, combine ground turkey, Worcestershire sauce, Dijon mustard, salt, and pepper

Form into 4 patties

Heat olive oil in a skillet over medium heat

Add turkey patties and cook until browned and cooked through, about 4 minutes per side

Remove from skillet and set aside

In the same skillet, add sliced leeks and cook until softened, about 5 minutes

In a small bowl, mix sour cream, chives, and parsley

Preheat broiler

To assemble sandwiches, place turkey patties on 4 slices of rye bread

Top each with sauted leeks and a slice of Swiss cheese

Place remaining bread slices on top

Broil sandwiches until cheese is melted and bubbly, about 2 minutes

Spread sour cream mixture on top of each sandwich before serving

Warm Sweet Potato Salad with Maple Mustard Vinaigrette

There are just the right amounts of sweet, savory, and tangy in this Warm Sweet Potato Salad with Maple Mustard Vinaigrette. The roasted sweet potatoes warm up and add depth to the salad, and the maple mustard vinaigrette is the perfect mix of sweet and sour. This salad is warm and tasty, with pecans, dried cranberries, and feta cheese on top. It can be a side dish or a light main course.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens e
• g
• , spinach, arugula, kale
• 1/2 cup chopped pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• For the Maple Mustard Vinaigrette:
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

In a large bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper

Spread them out on a baking sheet in a single layer

Roast the sweet potatoes in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized

Remove from the oven and let them cool slightly

While the sweet potatoes are roasting, prepare the Maple Mustard Vinaigrette

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, and season with salt and pepper to taste

Set aside

In a large salad bowl, combine the mixed greens, roasted sweet potatoes, chopped pecans, dried cranberries, and crumbled feta cheese

Drizzle the Maple Mustard Vinaigrette over the salad and toss gently to coat all the ingredients with the dressing

Serve the warm sweet potato salad immediately as a delicious and comforting side dish or a light main course

Enjoy your Warm Sweet Potato Salad with Maple Mustard Vinaigrette