Ingredients:
°8 pieces of biscuits

°1 cup cooked chicken breast, diced (any good leftover chicken)

°1 can (10 1/2 ounces) low-fat chicken soup

°2/3 cup low-fat shredded cheddar cheese

°1 1/2 c. thawed frozen vegetables (I used 1 c corn, peas and carrots and 1/2 cup broccoli)

°1 teaspoon dried parsley flakes

°1 teaspoon minced onion

°1/4 teaspoon black pepper

°1/2 teaspoon salt

Instructions:

* Preheat the oven to 400 degrees and cook the chicken the way you want it, then cut it into small pieces

Separate the biscuits and place each biscuit in a lightly oiled 12-hole muffin cup, pressing the dough to the sides to the edge of the cup.

In a medium bowl, combine chicken, chicken and vegetable soup, cheddar cheese, parsley flakes, and black pepper. Mix well until combined.

Spoon the chicken mixture into the biscuit cups prepared with the spoon.

Bake for 12 to 15 minutes or until golden brown.

Take it out of the oven. Place the muffin pan on a wire rack and let it rest for 2-3 minutes.

Enjoy !

This creamy zucchini soup is a delicious and nutritious meal, perfect for any season. Made with fresh zucchini, onions, garlic, and cream cheese, it creates a rich and flavorful soup that’s both comforting and satisfying. Enjoy it hot, sprinkled with fresh herbs and croutons for added texture and flavor. This delightful dish is a great way to enjoy the bounty of summer or to warm up during the colder months.

Preparation Time:
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
Vegetables:
2.2 lb (1000 g) zucchini, cut into half-moon slices
7 oz (200 g) onion, chopped
1 clove garlic, minced
Base:
7 oz (200 g) cream cheese
1.5 tbsp vegetable oil
1 tsp dried parsley
4 cups (1 liter) hot water
1/2 tsp dried basil
Salt, to taste
Pepper, to taste
Directions:

Prepare the Vegetables:
Chop the onions and garlic. Cut the zucchini into half-moon slices.
Cook the Base:
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onions and fry for 3-4 minutes until golden brown. Add the minced garlic and cook for another minute, then stir in the dried parsley, dried basil, salt, and pepper.
Simmer the Soup:
Add the cream cheese and zucchini slices to the saucepan. Pour in the hot water and stir well to combine. Bring to a boil, then cover with a lid, lower the heat to minimal, and simmer for 20 minutes.
Blend the Soup:
After simmering, use a blender or mixer to puree the soup until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.
Serve:
Serve the creamy zucchini soup hot, sprinkled with chopped parsley and basil. Garnish with croutons for added texture and flavor.
Bullet Points:
Serving Suggestions:
Serve with a side of crusty bread or a fresh green salad.
Pair with a grilled cheese sandwich for a comforting meal.
Top with a dollop of sour cream for extra creaminess.
Add a sprinkle of cheese on top before serving for added richness.
Cooking Tips:
You can use any type of squash for this recipe.
For added richness, consider including diced potatoes and cooking them along with the zucchini.
Adjust the spices to your taste preference.
If you prefer a thinner soup, add more hot water until desired consistency is reached.
Nutritional Benefits:
Zucchini: Low in calories and rich in vitamins A and C.
Onion and Garlic: Provide antioxidants and have anti-inflammatory properties.
Cream Cheese: Adds creaminess and is a good source of calcium.
Dietary Information:
Vegetarian
Gluten-free if served without croutons or with gluten-free croutons
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat on the stove or in the microwave before serving.
Why You’ll Love This Recipe:
Rich Flavor: The combination of zucchini, cream cheese, and spices creates a deliciously rich and creamy soup.
Easy to Make: Simple steps and common ingredients make this recipe accessible.
Nutritious: Packed with fresh vegetables and wholesome ingredients.
Versatile: Enjoy it as a light lunch, dinner, or appetizer.
Conclusion:
This Creamy Zucchini Soup is a perfect addition to your recipe collection. It’s easy to make, packed with flavor, and provides a comforting and nutritious meal for any time of the year. Enjoy this delicious soup with your family and friends, and savor the rich, creamy goodness that will warm your heart and soul. Bon appétit! 

Frequently Asked Questions (FAQ):
Can I use other types of squash?
Yes, you can substitute zucchini with other squashes like yellow squash or butternut squash.
How can I make the soup vegan?
Substitute cream cheese with a vegan cream cheese alternative or coconut cream.
Can I freeze the soup?
Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw and reheat before serving.
What can I use instead of cream cheese?
You can use Greek yogurt for a tangy flavor or cashew cream for a dairy-free option.
Can I add other vegetables?
Absolutely! Carrots or celery can be added for more flavor and nutrition.
How do I make the soup thicker?
You can add more cream cheese or blend in a few cooked potatoes for thickness.
What herbs can I add for more flavor?
Fresh herbs like thyme or dill would complement the soup beautifully.
Is this soup gluten-free?
Yes, it is gluten-free if served without croutons or with gluten-free croutons.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can I use a regular blender instead of an immersion blender?
Yes, just let the soup cool slightly before transferring it to a regular blender to puree.

Homemade Caramel and Chocolate Blended Coffee Drink (Frappuccino Style)

This recipe makes one serving. You can easily scale it up for more!

Yields: 1 serving Prep time: 5 minutes

Ingredients:

• For the Blended Coffee:

  • 1 cup (240ml) strong brewed coffee, chilled (or 2 shots of espresso, chilled)
  • 1/2 cup (120ml) milk (dairy or non-dairy, like almond or oat milk)
  • 2-3 tablespoons granulated sugar, or to taste (adjust based on sweetness preference and coffee strength)
  • 1/4 teaspoon vanilla extract
  • 1 – 1.5 cups ice cubes (start with 1 cup and add more if needed for thickness)
  • 1 tablespoon caramel sauce (for inside the drink, optional)
  • 1 tablespoon chocolate syrup (for inside the drink, optional)

• For the Topping:

  • Whipped cream (store-bought or homemade)
  • Caramel sauce, for drizzling
  • Chocolate syrup, for drizzling

Equipment:

• Blender
• Tall glass
• Straw

Instructions:

1. Prepare your Coffee: Brew your coffee ahead of time and chill it in the refrigerator. Cold coffee or espresso will result in a less diluted drink.
2. Combine Ingredients in Blender: In your blender, combine the chilled coffee/espresso, milk, sugar, vanilla extract, and if using, the optional caramel and chocolate for inside the drink.
3. Add Ice and Blend: Add 1 cup of ice cubes to the blender. Blend on high speed until smooth and slushy. If the mixture is too thin, add more ice cubes, a few at a time, and blend again until you reach your desired thick, slushy consistency.
4. Pour into Glass: Pour the blended coffee into a tall glass.
5. Add Toppings:
   • Generously top with whipped cream.
   • Drizzle liberally with caramel sauce in a zig-zag or spiral pattern.
   • Drizzle liberally with chocolate syrup, also in a zig-zag or spiral pattern, crossing over the caramel.
6. Serve Immediately: Insert a straw and enjoy your delicious homemade blended coffee drink!

Tips for Success:

• Strong Coffee is Key: Using strong coffee or espresso ensures the coffee flavor doesn’t get lost when blended with ice and milk.
• Adjust Sweetness: Start with less sugar and add more to taste. The amount of sugar needed will depend on the sweetness of your sauces and your personal preference.
• Experiment with Flavors: Feel free to add other flavorings like a pinch of cinnamon, a shot of flavored syrup (like hazelnut or toffee nut), or even a scoop of ice cream for an extra creamy treat.
• For a Thicker Drink: Use slightly less liquid, more ice, or add a tablespoon of Xanthan gum (a common thickener in store-bought blended drinks) for a truly thick consistency (use sparingly, as too much can make it gummy).
• Pre-chill Your Glass: For an even colder drink, you can pop your glass in the freezer for a few minutes before pouring.

Enjoy your homemade blended coffee!

Coconut Pineapple Sorbet

This sorbet is dairy-free, incredibly refreshing, and bursting with tropical flavors. The optional swirl adds an extra layer of sweetness and visual appeal.

Yields: Approximately 4 servings Prep time: 15 minutes Chill time: At least 4 hours (preferably overnight) Churn time: 20-30 minutes

Ingredients:

For the Coconut Pineapple Sorbet Base:

• 1 can (13.5 oz / 400ml) full-fat coconut milk (for creaminess, ensure it’s well-chilled)
• 2 cups (about 300g) fresh ripe pineapple chunks, cored
• 1/2 cup (100g) granulated sugar (adjust to the sweetness of your pineapple)
• 1/4 cup (60ml) water
• 1 tablespoon fresh lime juice (enhances flavor and prevents over-crystallization)
• Pinch of salt

For the Optional Tropical Swirl (e.g., Mango or Pineapple Sauce):

• 1/2 cup (about 100g) ripe mango or pineapple chunks (fresh or frozen and thawed)
• 1-2 tablespoons granulated sugar (adjust to sweetness of fruit)
• 1 teaspoon fresh lime juice (optional)

Equipment:

• Ice cream maker
• Blender or food processor
• Small saucepan (for simple syrup)
• Airtight freezer-safe container

Instructions:

1. Make the Simple Syrup: * In a small saucepan, combine the 1/2 cup granulated sugar and 1/4 cup water. * Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil. * Remove from heat and let cool completely. This is important for smooth sorbet texture.

2. Prepare the Pineapple Puree: * In a blender or food processor, combine the fresh pineapple chunks, the cooled simple syrup, fresh lime juice, and a pinch of salt. * Blend until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. This step ensures a very smooth sorbet. Discard any remaining pulp.

3. Combine and Chill the Base: * Whisk the full-fat coconut milk into the strained pineapple puree. * Taste and adjust sweetness if necessary. Remember that flavors will be less pronounced when frozen. * Cover the bowl and chill the sorbet base in the refrigerator for at least 4 hours, or preferably overnight. The colder the base, the better the sorbet will churn.

4. Prepare the Optional Tropical Swirl (if using): * While the sorbet base is chilling (or just before churning), combine the mango or pineapple chunks, sugar, and lime juice (if using) in a blender or food processor. * Blend until completely smooth. If the sauce is too thick, add a tiny bit of water (1 teaspoon at a time) to reach a pourable consistency, but it should still be thick enough to swirl. * Set aside or chill until ready to use.

5. Churn the Sorbet: * Pour the thoroughly chilled sorbet base into your ice cream maker’s freezer bowl. * Churn according to the manufacturer’s instructions, typically for 20-30 minutes, until the sorbet is thick and has the consistency of soft-serve.

6. Layer and Freeze (with or without swirl): * Without Swirl: Transfer the churned sorbet directly into an airtight freezer-safe container. * With Swirl: Spoon about half of the churned sorbet into your freezer-safe container. Drizzle about half of the tropical swirl over it. Use a spoon or knife to gently create swirls without fully mixing. Add the remaining sorbet, and then drizzle the rest of the swirl on top, gently swirling again. * Cover the container tightly and freeze for at least 2-4 hours, or until firm, before serving.

Tips for the Best Sorbet:

• Ripe Fruit: Using very ripe pineapple will give you the best natural sweetness and flavor.
• Chill Thoroughly: The colder your sorbet base is, the quicker and more effectively your ice cream maker will churn, resulting in a smoother texture.
• Strain: Straining the pineapple puree ensures a silky smooth sorbet.
• Adjust Sweetness: Always taste your base before churning and adjust the sugar. Remember that the coldness dulls sweetness, so it might need a bit more sugar than you’d expect.
• Storage: Store homemade sorbet in an airtight container in the freezer for up to 2 weeks. It’s best enjoyed within the first few days for optimal texture.

Enjoy your refreshing Coconut Pineapple Sorbet!

Strawberry and Vanilla Ice Cream
Ingredients:
2 cups fresh or frozen strawberries (about 300 g)
1 cup cold whipping cream (about 240 ml)
1 cup sweetened condensed milk (about 300 g)
1 teaspoon vanilla extract
2 tablespoons sugar (optional, depending on the sweetness of the strawberries)
Directions:
Prepare the strawberries:

If using fresh strawberries, wash them, remove the stems, and chop them into small pieces.
Purple the strawberries in a blender or food processor until smooth. If you prefer a chunky texture, leave some pieces intact.
Whip the cream:

In a chilled bowl, whip the whipping cream at high speed with an electric mixer until soft peaks form. Add the condensed milk and vanilla:

Gently fold the condensed milk into the whipped cream using a circular motion to avoid breaking up the air.
Add the strawberry puree and vanilla extract. If using sugar, add it at this stage and mix well.
Freezing:

Pour the mixture into an airtight, freezer-safe container.
Cover with plastic wrap or a lid and place in the freezer for 4 to 6 hours, or until the ice cream is firm.
Serving:

Remove the ice cream from the freezer a few minutes before serving to make it easier to handle.
Serve in cups or cones and enjoy your homemade strawberry and vanilla ice cream.
Tips:
You can add pieces of fresh or candied fruit for more texture.
For an even richer taste, you can add a little extra vanilla whipped cream.
Enjoy! 

Drink This Lemon and Carrot Juice to Boost Your Liver Health

Would you like to improve the way you care for your liver and combat the condition known as fatty liver disease? The health of your liver can be significantly improved by making even minor adjustments to the foods you eat. Creating a homemade juice using lemon and carrots is a straightforward and delectable option that can be utilized. This potent mixture has the potential to have a miraculous effect in just two weeks!

Why Lemon and Carrot?

Lemon: Packed with vitamin C and antioxidants, lemons help shield the liver from damage and support detoxification.

Carrot: Rich in beta-carotene, which converts to vitamin A, carrots can reduce inflammation in the liver and enhance its overall function.

Ingredients:

2 large carrots

1 fresh lemon

Preparing the Juice:
Start by washing and peeling the carrots, then chop them into pieces that can fit into your juicer or blender. Wash the lemon, cut it in half, and squeeze out the juice. You can leave some peel for added flavor and benefits.

Juicing Process:

Using a juicer: Juice the carrots first, followed by the lemon. Adding a bit of lemon peel can enhance the juice, but be mindful of its bitterness.

Using a blender: Blend the chopped carrots, lemon juice, and water until smooth. Strain the mixture if you prefer a smoother texture.

Enjoy Your Juice:
Drink a glass of this fresh juice daily, ideally on an empty stomach in the morning for better absorption and effectiveness.

Tips for Optimal Results:

Consistency Matters: To see improvements in your liver health, make sure to have this juice every day for at least two weeks.

Healthy Habits: Alongside the juice, maintain a balanced diet, exercise regularly, and limit alcohol intake for better liver support.

Stay Hydrated: Drink plenty of water to help flush out toxins from your body, including your liver.

Cautionary Note: If you have specific health conditions like kidney problems, it’s wise to consult with a healthcare professional before making significant diet changes.

Not only does this homemade lemon and carrot juice taste fantastic, but it also provides excellent assistance for the development and maintenance of your liver. In order to prevent fatty liver disease and improve your general health, you should consider using this natural cure.

Delicious Homemade Mixed Berry Juice

This vibrant and refreshing juice is packed with antioxidants and natural sweetness. Adjust the sweetness to your preference!

Yields: Approximately 4-6 servings Prep time: 10 minutes

Ingredients:

• 2 cups mixed berries (fresh or frozen) – a good mix includes:
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup strawberries (hulled)
• 1/2 – 1 cup water (start with 1/2 cup and add more for desired consistency)
• 1-2 tablespoons honey, maple syrup, or agave nectar (optional, to taste)
• 1 tablespoon fresh lemon juice (optional, brightens the flavor)
• A few ice cubes (optional, for serving)
• Extra berries and mint sprigs for garnish (optional)

Equipment:

• Blender
• Fine-mesh sieve or nut milk bag (optional, for a smoother juice)
• Pitcher
• Glasses

Instructions:

1. Prepare the Berries: If using fresh berries, rinse them thoroughly. If using frozen berries, you can use them directly or let them thaw slightly for easier blending. Hull the strawberries if necessary.
2. Blend the Berries: In your blender, combine the mixed berries, 1/2 cup of water, optional sweetener (honey, maple syrup), and optional lemon juice.
3. Blend Until Smooth: Blend on high speed until the mixture is completely smooth. This may take 1-2 minutes, depending on your blender. If the mixture is too thick, add more water, a little at a time, until you reach your desired consistency.
4. Strain (Optional, for smoother juice): For a super smooth juice without seeds or pulp, place a fine-mesh sieve over a large bowl or pitcher. Pour the blended berry mixture into the sieve and press the pulp against the sides with a spoon or spatula to extract as much juice as possible. Discard the remaining pulp (or save it for baking!). If you prefer a thicker, more rustic juice with some pulp, you can skip this step.
5. Taste and Adjust: Taste the juice and adjust for sweetness and tartness. Add more sweetener if desired, or a squeeze more lemon juice if you want it brighter.
6. Chill and Serve: Pour the juice into a pitcher. Chill in the refrigerator for at least 30 minutes, or serve immediately over ice.
7. Garnish (Optional): Garnish each glass with a few fresh berries and a sprig of mint for an extra touch.

Tips and Variations:

• Berry Mix: Feel free to experiment with different berry combinations! Blackberries, cranberries (sweetened), and cherries can also be great additions.
• Sweetener Alternatives: If you’re avoiding added sugar, you can rely on the natural sweetness of the berries. Ripe berries are naturally sweeter.
• Add-ins: For an extra nutritional boost, consider adding a small piece of ginger, a few spinach leaves (you won’t taste them!), or a scoop of chia seeds (blend well).
• Sparkling Juice: For a fizzy treat, mix your berry juice with sparkling water or club soda.
• Smoothie Option: If you prefer a thicker drink, reduce the water or add a banana or a spoonful of yogurt to make it more like a smoothie.
• Storage: Store leftover juice in an airtight container in the refrigerator for up to 2-3 days.

Enjoy your refreshing homemade mixed berry juice!

Banana Lemon Ginger Smoothie | Refreshing and Energizing Drink

Start your day off with this refreshing and energizing Banana Lemon Ginger Smoothie. Packed with natural ingredients like banana, almond milk, lemon juice, fresh ginger, and turmeric, this smoothie will give you the perfect boost of energy while keeping things light and healthy. It’s a great dairy-free and refined sugar-free option for breakfast or a snack!

Ingredients:

• 1 Banana
• 1 cup Almond milk (or preferred milk)
• 1 tbsp Lemon juice
• 1/2 tsp Fresh grated ginger (or ground ginger)
• 1/4 tsp Turmeric (fresh or ground)
• 1 tbsp Honey or maple syrup (optional for sweetness)
• Ice cubes (optional for a colder, thicker smoothie) ❄️

Instructions:

1. Prepare the Ingredients:
   • Peel and slice the banana.
   • Grate the fresh ginger or use ground ginger if you don’t have fresh.
   • Squeeze the lemon juice.
   • If you like your smoothie colder, prepare some ice cubes.
2. Blend the Smoothie:
   • In a blender, add the banana, almond milk, lemon juice, grated ginger, turmeric, and honey or maple syrup (if using).
   • Add a few ice cubes if you prefer a colder, thicker texture.
   • Blend until smooth and creamy.
3. Taste and Adjust:
   • Taste the smoothie. If you prefer a sweeter taste, add more honey or maple syrup.
   • If the smoothie is too thick for your liking, you can add a bit more almond milk.
4. Serve:
   • Pour the smoothie into a glass and serve immediately.
   • Garnish with a slice of lemon or a sprinkle of turmeric for extra color and flavor (optional).

Q&A for the Banana Lemon Ginger Smoothie:

Q: Can I make this smoothie ahead of time?

• A: While smoothies are best served fresh, you can prepare the ingredients ahead of time by slicing the banana and grating the ginger. Store them in an airtight container in the fridge for a day or two. However, it’s recommended to blend and serve it right after preparation to enjoy the fresh flavors.

Q: Can I use any other milk instead of almond milk?

• A: Yes! You can use any milk of your choice, such as oat milk, coconut milk, soy milk, or even dairy milk if you’re not following a plant-based diet.

Q: What are the benefits of turmeric and ginger in this smoothie?

• A: Both turmeric and ginger have powerful anti-inflammatory properties. Turmeric contains curcumin, which helps with digestion, reduces inflammation, and supports joint health. Ginger aids in digestion, reduces nausea, and has antioxidant properties. Together, they give this smoothie an added health boost!

Q: Can I make this smoothie without sweetener?

• A: Absolutely! The natural sweetness from the banana may be enough for some people. You can skip the honey or maple syrup if you prefer a less sweet smoothie, and it will still taste great!

Q: Can I use ground ginger instead of fresh ginger?

• A: Yes, you can use ground ginger instead of fresh ginger. Use about 1/4 teaspoon of ground ginger in place of the 1/2 teaspoon of fresh ginger. Fresh ginger adds a bit more zest, but ground ginger will still provide the flavor and health benefits.

Q: How can I make this smoothie thicker?

• A: If you prefer a thicker smoothie, you can add more banana, a spoonful of nut butter (like almond or peanut butter), or even a handful of spinach or oats for extra creaminess.

Health Benefits of the Ingredients:

• Banana: Rich in potassium, fiber, and vitamin B6, helping with digestion and maintaining energy levels.
• Lemon: Packed with vitamin C, which supports immunity and skin health.
• Ginger: Helps with digestion, reduces inflammation, and relieves nausea.
• Turmeric: Contains curcumin, a powerful anti-inflammatory and antioxidant.
• Honey or Maple Syrup: Natural sweeteners that provide a boost of energy and antioxidants.
• Almond Milk: A dairy-free milk that is low in calories and high in vitamins and minerals.

Enjoy your refreshing and energizing Banana Lemon Ginger Smoothie!

Potato and Salmon Gratin

Ingredients (serves 4):

600g potatoes (firm-fleshed)

400g fresh salmon fillet (or smoked salmon for a more intense version)

1 onion, chopped

1 garlic clove, chopped

30cl crème fraîche or single cream

100g grated Gruyère or a cheese blend

1 tbsp butter

Salt, pepper, nutmeg

A few sprigs of chives or dill (optional)

Preparation:

1. Prepare the ingredients:

Peel the potatoes and slice them into thin rounds (using a mandolin if possible).

Cut the salmon into chunks or strips.

Sauté the onion and garlic in a little butter until softened.

2. Pre-cook the potatoes:

In a saucepan, bring the cream to a boil with a little salt, pepper, and a pinch of nutmeg.

Add the potato slices and cook for 10 minutes over low heat to soften.

3. Assemble the gratin:

Preheat your oven to 180°C (gas mark 6).

Butter a gratin dish.

Arrange a layer of potatoes, a little melted onion, pieces of salmon, and so on, finishing with a layer of potatoes.

Pour the remaining cream over everything.

Sprinkle with grated cheese.

4. Bake:

Bake for 30 to 40 minutes, until the top is golden brown and golden brown.

Put a knife in the potatoes to check their tenderness.

Tip:

Add chopped dill or chives just before serving for a fresh touch. You can also stir in some pre-cooked spinach or leek between the layers for more vegetables

Chicken and Broccoli Lasagna
INGREDIENTS :
9 lasagna noodles
4 boneless chicken breasts, cut into small cubes
12 oz. bag of frozen broccoli, thawed
8 oz. shredded mozzarella cheese
1 c. grated parmesan cheese
1 small onion chopped
2 cloves minced garlic
1/4 tsp. Plus 1 T. Salt
1 chicken broth
1 1/2 m full fat milk
1 tsp. dried basil
2 t. olive oil
5 T. Butter
5 t. Flour
DIRECTIONS :
Bring a large pot of water to a boil, add salt and noodles. Cook for 7-8 minutes until tender. Drain, drain cold water to prevent sticking, and set aside. On medium skillet, heat the oil and fry the chicken until fully cooked, add the broccoli, onion and garlic and cook until the onions are translucent. Removing from fire & set apart . In other saucepan, melt the butter & beat in flour. Cook for 1 minute, add chicken broth and milk and whisk until sauce begins to thicken. Cook until the sauce tightly coats the back of the spoon. Remove from heat and add basil, salt, Parmesan cheese and 1/4 C of mozzarella cheese.
Add the chicken mixture to the sauce and mix well. Assemble them… In a lightly greased 9″ x 13 pan”, place a layer of noodles, put a good layer of the sauce mixture on top and sprinkle with a quarter of the remaining cheese. Repeat for a second layer ending with a topping of noodles, then pour any remaining sauce on top and sprinkle with the remaining cheese. Bake at 375 degrees for 30 minutes or until golden brown and bubbling.

Pumpkin and Spinach Vegetable Patties

Serves: 4

Preparation time: 25 minutes

Ingredients:
500g pumpkin (or butternut squash)

200g fresh spinach

100g breadcrumbs

1 egg

1 onion, finely chopped

2 tablespoons olive oil

50g grated cheese (optional)

Salt and pepper to taste

1 tablespoon flour (to thicken the mixture)

Preparation steps:
Prepare the pumpkin :

Preheat the oven to 180°C (350°F).

Peel and cut the pumpkin into pieces. Steam or boil it for about 10-15 minutes, until tender.

Once cooked, mash the pumpkin with a fork or potato masher.

Sauté the spinach :

In a skillet, heat a tablespoon of olive oil and sauté the chopped onion until translucent.

Add the spinach and cook until reduced and tender. Let cool.

Mix the ingredients :

In a large bowl, combine the pumpkin puree, cooked spinach, egg, breadcrumbs, flour, and grated cheese (if using).

Season with salt and pepper. Mix until smooth.

Shape the patties :

With lightly floured hands, form the mixture into small patties.

Heat a tablespoon of olive oil in a skillet over medium heat and cook the patties for 3-4 minutes on each side, until golden brown and crispy.

Oven cooking (optional) :

For a lighter cooking time, you can also place the patties on a baking sheet lined with parchment paper and bake for 15-20 minutes, turning them halfway through.

Tip for making this recipe easier:
Use ready-made pumpkin puree to save time. You can find it in some organic stores or prepare it in advance.

Ingredient swaps:
If you don’t have pumpkin, you can use sweet potato or butternut squash.

Cooking tip:
For more even cooking, be careful not to clump the patties too much in the pan. Cook them in small batches so they don’t stick together.

Simple Creamy Dessert Recipe

This Simple Creamy Dessert is the perfect quick and indulgent treat to satisfy your sweet cravings. With just a few ingredients, minimal effort, and customizable options, you’ll have a rich, smooth, and creamy dessert that’s perfect for any occasion.

Ingredients:

• 2 cups heavy cream (or whipping cream)
• 1/2 cup condensed milk
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 1/2 teaspoon gelatin (optional, for extra thickness)
• Fresh fruit, chocolate shavings, or nuts (for garnish)

Instructions:

Step 1: Chill the Ingredients

Start by placing the heavy cream in the refrigerator for at least 30 minutes before whipping. Chilling the cream helps it whip up light and fluffy, providing the perfect texture for your dessert.

Step 2: Whip the Cream

Pour the chilled heavy cream into a large mixing bowl. Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be cautious not to over-whip, as this can result in grainy cream.

Step 3: Add Sweetness & Flavor

Once the cream reaches soft peaks, gently fold in the condensed milk, vanilla extract, and powdered sugar. Use a spatula to mix everything together until smooth and creamy. The condensed milk will add richness, while the vanilla extract enhances the flavor.

Step 4: Set the Dessert (Optional)

If you want a firmer texture, dissolve 1/2 teaspoon of gelatin in 2 tablespoons of warm water. Let it sit for a minute, then mix it into the creamy mixture. This step is optional but helps the dessert hold its shape better once set.

Step 5: Chill & Serve

Spoon the creamy mixture into individual serving bowls or glasses. Cover with plastic wrap or lids and refrigerate for at least 2 hours to allow the dessert to set and the flavors to meld together.

Step 6: Garnish & Enjoy

Before serving, add your favorite toppings. Fresh fruit like strawberries, blueberries, or raspberries, grated chocolate, or crushed nuts work beautifully. You can also drizzle caramel or chocolate syrup for an added indulgence.

Notes & Tips:

1. Chill Before Serving: This dessert tastes best when it’s served cold, so make sure to refrigerate it for a few hours before serving.
2. Adjust Sweetness: If you prefer a less sweet dessert, feel free to reduce the amount of powdered sugar or condensed milk according to your taste.
3. Experiment with Flavors: Add a little cocoa powder for a chocolatey twist or mix in fruit purees like mango, strawberry, or blueberry for a fruity variation.
4. Dairy-Free Option: For a dairy-free version, you can substitute the heavy cream with coconut cream. Be sure to check if the condensed milk also needs a dairy-free substitute.
5. Make It Fancier: Layer the dessert with crushed cookies, fruit compote, or a drizzle of caramel for added texture and flavor.

Servings & Nutritional Information:

• Servings: 4
• Per Serving (approximate values):
  • Calories: 320
  • Carbohydrates: 25g
  • Protein: 3g
  • Fat: 25g
  • Sugar: 18g

Health Benefits:

• Rich in Calcium: Supports bone health.
• Good Source of Energy: Contains healthy fats for sustained energy.
• Boosts Mood: The creamy texture and sweetness provide comfort and satisfaction.
• Customizable for Dietary Needs: Use low-fat or plant-based alternatives to suit your preferences.

Q&A

Can I make this dessert ahead of time?
Yes! This dessert can easily be made the day before and stored in the fridge. Just be sure to keep it well-covered so it doesn’t absorb any odors from the fridge.

Can I freeze this dessert?
Technically, you can freeze it, but keep in mind that it may become icy. For the best texture, we recommend serving it chilled instead of frozen.

How can I make it more flavorful?
You can add fruit purees (like mango or strawberry), chocolate syrup, or caramel to enhance the flavor. A dash of cocoa powder or cinnamon would also be a great addition.

What toppings go best with this dessert?
Fresh berries (strawberries, raspberries, blueberries), chocolate shavings, nuts (like crushed almonds or pistachios), or crushed cookies (like digestive biscuits or graham crackers) are all excellent topping choices.

Can I adjust the sweetness?
Absolutely! If you prefer a lighter sweetness, you can reduce the amount of powdered sugar or condensed milk. You can also use a sugar substitute like stevia or monk fruit if you’re watching your sugar intake.

Final Thoughts:

This Simple Creamy Dessert is incredibly versatile and delicious! With its rich, smooth texture and the ability to customize with different flavors and toppings, it’s the perfect treat for any occasion. Whether you enjoy it as a quick dessert after dinner or as a fun snack, this creamy treat is sure to become a favorite in your recipe repertoire.

Enjoy, and feel free to get creative with flavors and toppings to suit your preferences!

SUMMER CHOCOLATE PEANUT BUTTER CARAMEL MILKSHAKE 

Ingredients

Milkshake Base:

2 cups chocolate ice cream

½ cup milk (adjust for thickness)

2 tbsp peanut butter

1 tbsp caramel sauce

1 tsp vanilla extract

Toppings:

Extra scoops of chocolate ice cream

Caramel sauce (for drizzling)

Chopped roasted peanuts

Peanut butter chips or mini chocolate chips

Whipped cream (optional)

—

Instructions

1. Blend the Base:
In a blender, combine chocolate ice cream, milk, peanut butter, caramel sauce, and vanilla extract. Blend until smooth and creamy.

2. Prepare the Glass:
Drizzle caramel sauce inside your serving glass. Let it drip down the sides for that drool-worthy effect.

3. Pour & Top:
Pour the milkshake into the glass. Add scoops of chocolate ice cream on top.

4. Garnish:
Drizzle with more caramel sauce and sprinkle with chopped peanuts and peanut butter chips. Add whipped cream if desired.

5. Serve Immediately:
Add a straw, snap a photo, and sip your way to chocolate-peanut-butter bliss under the summer sun! 

Ancient Wellness Tea: Ginger, Lemongrass & Cinnamon\

This aromatic tea combines three powerhouse herbs—ginger, lemongrass, and cinnamon—into a deeply nourishing and detoxifying drink rooted in centuries-old herbal traditions.

 Ingredients (Serves 2–3 cups)

• 1 tablespoon fresh ginger, sliced or grated (or 1 tsp ground ginger)
• 2 stalks fresh lemongrass, chopped (or 1 tsp dried lemongrass)
• 1 cinnamon stick (or ½ tsp ground cinnamon)
• 2–3 cups filtered water
• 1 teaspoon raw honey (optional, for taste)
• A squeeze of fresh lemon juice (optional, for extra cleansing boost)

 Step-by-Step Instructions

1. Prep the Herbs:
   Wash and slice the ginger and lemongrass if using fresh.
2. Boil:
   Add 2–3 cups of water to a small saucepan. Add the ginger, lemongrass, and cinnamon stick. Bring to a boil over medium heat.
3. Simmer:
   Once boiling, reduce heat and let it simmer for 10–15 minutes to fully infuse the water with the herbs.
4. Strain & Serve:
   Remove from heat and strain the tea into a mug. Add honey and lemon juice if desired.
5. Enjoy Warm:
   Sip slowly and mindfully. You can drink it once or twice daily, especially in the morning or before bed for relaxation.

 Health Benefits at a Glance

Ingredient	Key Benefits
Ginger	Eases bloating, boosts digestion, improves circulation, reduces nausea, fights inflammation
Lemongrass	Detoxifies the liver, improves sleep, relieves anxiety, acts as a diuretic
Cinnamon	Balances blood sugar, strengthens immunity, reduces joint pain, antioxidant-rich

 How Often Should You Drink It?

• For daily wellness: 1 cup in the morning or afternoon
• For immune support or detox: Up to 2 cups daily
• Drink consistently for 7–10 days to feel noticeable effects

 Tips for Best Results

• Use organic ingredients to avoid pesticide residues.
• Simmer gently to preserve the active compounds.
• Store any leftovers in the fridge for up to 24 hours. Reheat gently without boiling again.
• For a cold version, let it cool and pour over ice with a slice of lemon.

 Frequently Asked Questions (FAQ)

❓ Can I use powdered spices if I don’t have fresh ingredients?

Yes! Use:

• 1 tsp ground ginger
• 1 tsp dried lemongrass or lemongrass tea bag
• ½ tsp ground cinnamon
  Note: Strain carefully, or use a fine-mesh tea strainer.

❓ Can I drink this tea every day?

Absolutely. This tea is gentle enough for daily use and offers long-term benefits for digestion, immunity, and energy levels.

❓ Does it help with bloating and digestion?

Yes—ginger and lemongrass both help reduce gas, relieve stomach cramps, and improve digestion. Drink before or after meals for best results.

❓ Is it safe during pregnancy or breastfeeding?

Mild use may be safe for many, but always consult your healthcare provider, especially due to cinnamon and lemongrass which can be contraindicated in some cases.

❓ What’s the best time of day to drink it?

• Morning: To jumpstart digestion and metabolism
• Evening: To relax the body, calm the stomach, and support restful sleep

 Final Thoughts: A Gentle Daily Ritual

This Ancient Wellness Tea is more than a health remedy—it’s a calming, mindful ritual. By adding it to your routine, you’re not just soothing your body, but aligning with time-tested wisdom that supports vitality, balance, and inner calm.

Refreshing Cabbage and Cucumber Salad for Belly Fat Loss

This refreshing and nutritious cabbage and cucumber salad is a perfect addition to your dinner routine, especially if you’re looking to lose belly fat. Packed with fiber, vitamins, and healthy fats, this salad is not only delicious but also incredibly healthy. The combination of fresh vegetables, nuts, and a tangy dressing makes it a delightful meal that you’ll enjoy every day.

INGREDIENTS:

1/3 white cabbage

1/4 teaspoon salt

1-2 cucumbers

1/4 teaspoon salt

1/2 onion

1 teaspoon rice vinegar

1/3 red cabbage

1 carrot

20g walnuts

2 cloves of garlic

2 tablespoons olive oil

1 tablespoon honey

2 tablespoons mustard (grainy recommended)

1 teaspoon soy sauce

Step-by-Step Instructions

Step 1: Prepare White Cabbage

Wash the white cabbage thoroughly.

Divide the cabbage into three parts. Use one third for this salad and reserve the other two thirds for other recipes.

Finely chop the chosen third of the white cabbage.

Step 2: Prepare the Cucumbers

Wash the cucumbers and cut off both ends.

Slice the cucumbers into thin rounds.

Place the cucumber slices in a bowl and sprinkle with 1/4 teaspoon of salt. Mix well and set aside.

Step 3: Prepare the Onion and Carrot

Cut the onion in half. Reserve one half for another use.

Finely chop the remaining half of the onion.

Place the chopped onions in a bowl and cover with cold water to reduce bitterness.

Meanwhile, clean and wash the carrot, then grate it finely.

Step 4: Prepare the Red Cabbage

Wash and cut the red cabbage into three parts. Use one third for this salad.

Finely chop the chosen third of the red cabbage.

Combine the grated carrot and both types of cabbage in a large bowl.

Step 5: Combine the Vegetables

Drain the juice from the cucumbers and add the cucumbers to the bowl with the other vegetables.

Strain the onions and add them to the bowl with the cabbage, carrots, and cucumbers.

Step 6: Add the Walnuts

Chop the walnuts finely.

Add the chopped walnuts to the bowl with the vegetables.

Step 7: Prepare the Dressing

Crush the garlic using a garlic press or grate it finely.

In a small bowl, mix the garlic with 2 tablespoons of olive oil and 1 tablespoon of honey.

Add 2 tablespoons of mustard (grainy recommended) and 1 teaspoon of soy sauce to the mixture.

Stir well to combine all ingredients into a smooth dressing.

Step 8: Mix and Serve

Pour the dressing over the salad and mix well to ensure all ingredients are evenly coated.

Serve immediately or chill in the refrigerator for a more refreshing taste.

Nutritional Information

Calories: 180 per serving

Total Fat: 12g

Saturated Fat: 1.5g

Cholesterol: 0mg

Sodium: 450mg

Total Carbohydrates: 17g

Dietary Fiber: 5g

Sugars: 9g

Protein: 3g

Serving Suggestions

This cabbage and cucumber salad can be enjoyed on its own as a light dinner or paired with grilled chicken or fish for a more substantial meal. The fresh and crunchy texture, combined with the tangy and slightly sweet dressing, makes it a delightful dish that you won’t get tired of.

Storage Tips

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld together, making the salad even tastier the next day. Just give it a good stir before serving.