Whip up this quick and delicious Tzatziki Chicken Salad for a fresh, Mediterranean twist on your lunch!

Mediterranean Delight: Tzatziki Chicken Salad

Ingredients

• Plain Greek Yogurt (1 cup plus 2 Tbsp)
• Cucumber (½, grated)
• Garlic Cloves (2 to 3, pressed)
• Olive Oil (2 Tbsp)
• Fresh Dill (2 Tbsp, chopped)
• Salt and Pepper to taste
• Cooked Chicken (2 cups, chopped)
• Romaine Lettuce (2 cups, chopped)
• Grape Tomatoes (1 cup, halved)
• Pepperoncini Peppers (½ cup, sliced)
• Kalamata Olives (½ cup, sliced)
• Red Onion (¼ cup, chopped)
• Feta Cheese (½ cup, crumbled)

Instructions

Prepare the Tzatziki: Mix Greek yogurt, cucumber, garlic, olive oil, and dill in a bowl. Season with salt and pepper to achieve a smooth, creamy consistency.

Assemble the Salad: Toss romaine lettuce, tomatoes, pepperoncini, olives, and red onion in a large salad bowl.Add Chicken: Layer the chicken over the salad base.

Dress with Tzatziki: Dollop the tzatziki over the salad and chicken.

Garnish: Sprinkle crumbled feta cheese on top.

Serve and enjoy!

Roasted Cauliflower and Sweet Potato Bowls with Tzatziki and Feta

Ingredients:

• 6 tablespoons extra virgin olive oil
• 4 cups cauliflower florets
• 6 cloves garlic, chopped
• 2 shallots, chopped
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground turmeric
• Kosher salt and black pepper, to taste
• 2 sweet potatoes, cut into matchsticks
• 1 teaspoon seasoned salt (or paprika)
• 6 ounces crumbled feta cheese
• 1-2 cups Tzatziki sauce
• Lettuce, pepperoni, and pita bread, for serving

Instructions:

1. Preheat the Oven:

Preheat your oven to 425°F (220°C).

2. Roast the Cauliflower:

In a large bowl, combine the cauliflower florets, 4 tablespoons of olive oil, garlic, shallots, smoked paprika, chili powder, oregano, turmeric, and a pinch of salt and pepper. Toss until the cauliflower is evenly coated. Spread the cauliflower out on a baking sheet in a single layer and roast for about 15 minutes. Stir, then roast for an additional 10 minutes until the cauliflower is tender and slightly charred.

3. Roast the Sweet Potatoes:

On another baking sheet, toss the sweet potato matchsticks with 2 tablespoons of olive oil, seasoned salt, and a pinch of pepper. Spread them out evenly and bake for 15 minutes. Toss them and bake for another 10 minutes or until crispy.

5. Assemble the Bowls:

In serving bowls, arrange a bed of lettuce. Top with the roasted cauliflower, sweet potatoes, and crumbled feta. Add a few dollops of Tzatziki sauce on top, you can added a cuted cucumbers.

Serve with pita bread and pepperoni for an extra burst of flavor. Enjoy!

Creamy Beet Feta Delight ✨

Ingredients:

• 2 medium beetroots
• Sea salt, to taste
• 5 oz feta cheese
• 3.5 oz Greek-style yogurt
• Juice of 1/4 lemon
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon maple syrup
• 1/2 tablespoon extra virgin olive oil, plus extra for drizzling
• Small handful of roughly chopped roasted pistachios
• Small handful of fresh dill
• Freshly ground black pepper, to taste

Instructions:

Cook the Beetroots:

Halve the beetroots and place them in a pot of boiling, salted water. Cook until tender, about 20 minutes. Drain the water and let them cool until they’re easy to handle.

Prepare the Whipped Feta:

While the beetroots are cooling, blend the feta, Greek yogurt, and lemon juice in a food processor or blender until smooth and creamy. Set aside.

Make the Dressing:

In a small bowl, whisk together the apple cider vinegar, maple syrup, and 1/2 tablespoon of extra virgin olive oil. Set aside.

Peel and Marinate the Beetroots:

Once the beetroots have cooled slightly, peel off the skins and cut them into small cubes. Toss the beetroot cubes with the dressing and let them marinate for about 5 minutes.

Assemble the Dish:

Spread the whipped feta across a serving plate using the back of a spoon. Place the marinated beetroot cubes on top, leaving the excess dressing in the bowl. Sprinkle over the chopped pistachios and fresh dill.

Serve:

Drizzle with a little extra olive oil and finish with a pinch of sea salt and a few grinds of black pepper. Serve immediately.

Nutrition Information:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: Approximately 180 calories per serving

Healthy Apple Oatmeal Pie

Ingredients

• 1 cup (100 g) oatmeal
• 3 medium apples, peeled and chopped
• 1/2 cup (120 ml) water
• 1 banana, mashed
• 100 g (3.5 oz) dried cranberries, rinsed in hot water
• 100 g (3.5 oz) raisins, rinsed in hot water
• 2 eggs
• 1 tsp baking powder
• 1 tsp ground cinnamon (optional)
• 1/2 cup (50 g) favorite nuts, chopped

Directions

Prepare the Wet Ingredients:

1. Preheat your oven to 360°F (180°C).
2. In a large mixing bowl, mash the banana.
3. Add the chopped apples, water, eggs, and cinnamon. Mix well.

Combine the Dry Ingredients:

Stir in the oatmeal, baking powder, cranberries, raisins, and chopped nuts. Mix until the ingredients are well combined and the mixture is smooth.

Bake the Pie:

Grease or line a baking dish with parchment paper. Pour the mixture into the prepared dish and spread it evenly.

Bake:

Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and set.

Serve:

Let the pie cool slightly before slicing. Serve with Greek yogurt and your favorite fresh berries, if desired.

Ingredients

Squeeze off any excess moisture before grating 1 cup of zucchini.

50/50 ml of grated carrots

Chop 1/2 cup of bell peppers (any color)

half a cup of green onions, chopped

3/4 cup of shredded cheese (any kind, including mozzarella, cheddar, or a combination of the two)

It calls for 3/4 cup of flour, which may be all-purpose, whole wheat, or a combination of the two.

baking powder, 1 teaspoon

1⁄2 teaspoon of salt

Black pepper, 1/4 teaspoon

1/4 teaspoon of garlic powder, if desired

three big eggs

one-fourth cup liquid

2 tablespoons of warm butter or olive oil

Instructions:

Get the oven ready: Prepare a muffin pan by greasing it or lining it with paper liners and heating the oven to 375°F, or 190°C.

To get the vegetables ready, grate the zucchini and use a clean dish towel to press out any extra moisture. Peel and mince the garlic, green onions, and bell peppers. Grate the carrots.

The dry ingredients should be mixed in a big bowl with the baking powder, salt, black pepper, garlic powder (if using), and flour.

Incorporate Wet Elements: In one other basin, blend the eggs, milk, and either melted butter or olive oil. Combine the dry ingredients with the liquid mixture by stirring until just blended.

Stir in the Carrots, Bell Peppers, Green Onions, Shredded Cheese, and Zucchini. Mix gently.

Spoon the batter into the muffin tins, filling each one three quarters of the way to the top.

In a preheated oven, bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean and the tops are golden brown.

After a few minutes of cooling in the pan, move the muffins to a wire rack to finish cooling before serving. It may be served hot or chilled.

You may have them for breakfast or as a savory snack. If you would want to modify this recipe in any way, please inform me.

Enjoy!

Southwest Chicken Wrap

Ingredients:

For The Chicken:

• .75 lb chicken breasts, boneless and skinless *see notes
• ¼ cup lime juice about one lime
• ½ tsp chili powder
• ½ tsp onion powder
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt *more as needed
• 3 tbsp olive oil
• 1 Tbsp chipotle pepper in adobo *see notes

Southwest Wrap:

• 4 large tortillas
• 1 cup uncooked rice
• 1 small red bell pepper
• 1 jalapeño
• ½ red onion, sliced
• 3 garlic cloves, minced
• 1 tsp olive oil to sauté the veggies
• ¾ cup thawed or fresh corn kernels
• 1 cup black beans drained and rinsed
• ¼ cup cotija cheese

Southwest Crema:

• ⅓ cup sour cream *see notes
• 1½ Tbsp honey
• ½-1 Tbsp chipotle peppers in adobo
• 1 Tbsp lime juice
• 3 Tbsp fresh cilantro, chopped
• 1-2 Tbsp water *to thin the crema a bit
• ¼ tsp salt

Instructions:

1. Pat the chicken dry and dice into small bite sized pieces. Add the chicken to a large bowl. Add in marinade ingredients, oil, seasonings, lime juice and chipotle pepper. Mix the chicken really well so it’s evenly coated. Let the chicken sit for 15 minutes or up to 24 hours.
2. While the chicken is marinating, start to make rice and prepare all the wrap ingredients, including the sauce/crema. To make the sauce, add all of the sauce ingredients to a high speed blender or food processor. I use this one for smaller amounts of foods like dressings.
3. Slice the veggies and mince the garlic. In a large skillet, add the marinated chicken and sauté on medium heat for about 12-15 minutes or until chicken bites are cooked through. Set cooked chicken aside.
4. Wipe the pan clean with a paper towel and add in chopped peppers and onions and ½ tsp of oil to sauté the veggies. Sauté for about 8 minutes add the garlic, and turn the heat down to low. Add the cooked chicken to the skillet and just let it warm a smidge, *do not over cook it*, just bring it back to temp.
5. Once the chicken and veggies are warmed through, heat up your tortillas or wraps and start to stuff them. Start with rice, chicken, veggies, beans, corn, cheese and drizzle a generous amount of sauce over all the ingredients.
6. Wrap the chipotle chicken and southwest ingredients up tightly like you would a burrito. Add more sauce as needed & Enjoy!

In the realm of ketogenic cuisine, where flavor and health-consciousness intertwine, Keto Creamy Garlic Chicken stands as a paragon of culinary satisfaction. This recipe, crafted with precision and care, elevates the humble chicken breast to new heights of decadence. Embark on a journey of savory delights as we delve into the intricacies of this gastronomic masterpiece.

Ingredients and Preparation: Begin by selecting four boneless, skinless chicken breasts of impeccable quality. Season these tender cuts with a delicate sprinkling of salt and pepper, ensuring each bite bursts with flavor. In a spacious skillet, summon the alchemy of olive oil over a medium-high flame, laying the seasoned chicken breasts gently in its embrace. Allow them to luxuriate in the golden ambrosia of the skillet, sizzling to perfection for approximately 6-7 minutes per side, until they attain a glorious hue of golden brown.

The Ambrosial Sauce: Now, turn your attention to the pièce de résistance – the creamy garlic sauce that will enrobe your succulent chicken breasts in a cloak of indulgence. With four cloves of garlic minced to aromatic perfection, infuse the skillet with their essence, savoring the symphony of fragrance that ensues. Pour into this fragrant haven a cup of chicken broth, coaxing forth its savory depths with a gentle stir. Then, as if orchestrating a culinary sonata, introduce a cup of heavy cream, a half-cup of grated Parmesan cheese, and a teaspoon of Italian seasoning into the melange, stirring with finesse until a velvety harmony is achieved. Allow this symphony of flavors to simmer gently for approximately 5 minutes, coaxing forth its rich, creamy essence.

Culmination and Presentation: With the sauce now imbued with the essence of garlic and Parmesan, reunite the golden-brown chicken breasts with their savory companion in the skillet, allowing them to luxuriate in its creamy embrace. Let them simmer together for an additional 2-3 minutes, as the flavors meld into a crescendo of culinary perfection. As a final flourish, garnish your masterpiece with a smattering of freshly chopped parsley, adding a verdant touch to the symphony of flavors that awaits.

Conclusion: In the realm of ketogenic gastronomy, few dishes rival the indulgent allure of Keto Creamy Garlic Chicken. With its tender chicken breasts bathed in a luscious cloak of creamy garlic sauce, this culinary masterpiece offers a symphony of flavors to tantalize the palate. Whether served alongside steamed vegetables or atop a bed of cauliflower rice, this dish transcends the ordinary, inviting you to savor each bite with delight. Embark on a culinary odyssey and experience the euphoria of indulgence with every savory mouthful of Keto Creamy Garlic Chicken.

Ingredients:

• • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt and pepper on both sides.
   • In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
2. Make the Sauce:
   • In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
   • Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
   • Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Bring the mixture to a simmer and let it cook for about 5 minutes until the sauce thickens slightly.
3. Combine:
   • Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer in the sauce for an additional 2-3 minutes to heat through.
4. Serve:
   • Garnish with chopped parsley before serving.

Enjoy your Keto Creamy Garlic Chicken! This dish pairs well with steamed vegetables or cauliflower rice for a complete low-carb meal.

Ingredients:

For Potato Cheese Sticks:

• 2 large potatoes, peeled and grated
• 1 cup cheddar cheese, grated
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons all-purpose flour
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Oil for frying

For Creamy Garlic Sauce:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Making the Potato Cheese Sticks:

1. 1. Prepare the Potatoes:
      • Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture. This helps in getting a crispier texture.

1. Mix Ingredients:
   • In a large bowl, combine the grated potatoes, cheddar cheese, Parmesan cheese, flour, egg, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
2. Shape the Sticks:
   • Take a small portion of the mixture and shape it into a stick or log. Repeat with the remaining mixture.
3. Fry the Sticks:
   • Heat oil in a pan over medium heat. Fry the potato cheese sticks in batches until they are golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.

Making the Creamy Garlic Sauce:

1. Combine Ingredients:
   • In a small bowl, mix together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
2. Chill the Sauce:
   • Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to blend.

Serving:

• Arrange the crispy potato cheese sticks on a plate and drizzle with the creamy garlic sauce or serve the sauce on the side for dipping.
• Garnish with additional grated Parmesan or fresh herbs if desired.

Conclusion:

These Potato Cheese Sticks paired with Creamy Garlic Sauce offer a delightful mix of textures and flavors. They’re perfect for serving at parties, as a fun appetizer, or even as a savory snack during a movie night. Enjoy the crispy, cheesy goodness with every bite!

Ingredients:

• For the Meatballs:
  • 500g ground beef
  • 250g ground pork
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons breadcrumbs
  • 1 egg
  • 1/2 cup milk
  • Salt and pepper, to taste
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
• For the Gravy:
  • • 4 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
• Garnish:
  • Fresh parsley, chopped

Instructions:

1. Prepare the Meatballs:

• In a mixing bowl, combine ground beef, ground pork, onion, garlic, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg. Mix well until everything is evenly combined.
• Form the mixture into small, round meatballs.

2. Cook the Meatballs:

• In a large skillet, heat a splash of oil over medium heat. Add the meatballs and cook until browned on all sides and cooked through. Remove meatballs and set aside.

3. Make the Gravy:

• In the same skillet, melt butter over medium heat.
• Stir in flour and cook for about 2 minutes until golden brown.
• Gradually whisk in beef broth and bring to a simmer until the gravy begins to thicken.
• Lower the heat and stir in heavy cream, Worcestershire sauce, and season with salt and pepper. Continue to simmer until the gravy reaches a creamy consistency.

4. Combine and Serve:

• Return the meatballs to the skillet, coating them in the creamy gravy. Simmer for an additional 5 minutes.
• Garnish with chopped parsley before serving.

Serve these savory Swedish Meatballs over mashed potatoes or buttered noodles for a truly comforting meal. Perfect for any occasion, they promise to satisfy your craving for a hearty, home-cooked dish!

In addition to being easy to prepare, it’s a healthy option for those seeking to maintain a balanced lifestyle without sacrificing the joy of a sweet treat.

Oats are a nutritious cereal with various health benefits. They help control cholesterol and blood sugar levels thanks to their soluble fibers and contain antioxidants that can prevent cardiovascular diseases, such as heart attacks. Additionally, oats regulate intestinal flora and strengthen bones and teeth with their nutrients.

Flaxseed is rich in omega-3 fatty acids, fibers, proteins, vitamins, and minerals.

Interested? Check out the detailed recipe and discover an amazing flavor.

Oat and Seed Apple Cake

You can prepare this gluten-free and sugar-free oatmeal cake with seeds simply and deliciously every day for breakfast.

Ingredients:

• 1 cup of raisins
• 2 cups of rolled oats
• 3 heaping tablespoons of flaxseed
• 1 tablespoon of baking powder
• 1/2 cup of chopped walnuts
• 3 apples
• 1 banana
• 1 cup of milk (animal or plant-based, according to your preference)

Preparation:

First, place the raisins in a bowl and cover them with hot water to soften. Let them soak until ready to use.

In a bowl, mix the rolled oats, flaxseed, and baking powder. Add the chopped walnuts and drained raisins.

Grate the apples using the coarse side of a grater, without peeling them, and incorporate them into the oat and flaxseed mixture.

Mash the banana and add it to the mixture. Pour in the chosen milk and stir well until all the ingredients are well combined.

Transfer the batter to a baking dish lined with parchment paper and place it in a preheated oven at 180°C (350°F). Bake for 35 to 40 minutes.

Why Zucchini and Potato Pancakes are a Healthier Option

These pancakes are a great way to include more vegetables in your diet without compromising on taste. The zucchini provides a good amount of vitamins and minerals like Vitamin C, while potatoes offer a rich source of fiber and energy. Together, they form a low-calorie yet satisfying meal, perfect for those seeking healthier eating habits.

Ingredients for Zucchini and Potato Pancakes

• 1 zucchini
• 1 potato
• Salt (to taste)
• 3 eggs
• 350 ml of milk
• 150g of flour
• 5g of baking powder
• Chopped green onions
• Chopped parsley
• Additional salt (to taste)
• Vegetable oil (for frying)

How to Make Zucchini and Potato Pancakes

Step 1: Prepare the Vegetables

1. Grate the zucchini and potato into fine shreds.
2. Sprinkle a little salt over the grated vegetables and let them sit for a few minutes to release excess moisture.
3. Squeeze out the extra juice from the zucchini and potato to ensure your pancakes don’t turn soggy.

Step 2: Prepare the Batter

1. In a large mixing bowl, whisk the eggs.
2. Add 350 ml of milk to the eggs and mix well.
3. Stir in 150g of flour and 5g of baking powder. Mix until the batter is smooth and free of lumps.

Step 3: Add Vegetables and Herbs

1. Incorporate the grated zucchini and potato into the batter.
2. Add the chopped green onions and parsley to the mix.
3. Season with additional salt to taste, ensuring the flavor is just right.

Step 4: Cook the Pancakes

1. Heat a small amount of vegetable oil in a skillet over medium heat.
2. Spoon a small amount of batter into the pan to form pancakes.
3. Cook until bubbles appear on the surface and the edges begin to set. Then, flip and cook until golden brown on both sides.

Step 5: Serve

1. Remove the pancakes from the skillet and place them on paper towels to drain excess oil.
2. Serve hot and enjoy these healthy, satisfying pancakes!

Why You Should Try Zucchini and Potato Pancakes

Not only are these pancakes incredibly easy to make, but they also provide a healthy dose of vegetables in every bite. With the crisp texture from the zucchini and the soft, comforting feel of the potato, these pancakes make for a perfect meal. Whether you’re looking for a delicious breakfast, a light lunch, or even a nutritious dinner, these zucchini and potato pancakes are sure to satisfy your taste buds.

Health Benefits of Zucchini and Potato

1. Zucchini: Rich in antioxidants, vitamins A and C, and folate, zucchini is excellent for your skin and immune system. It also aids in digestion and is a great addition to any balanced diet.
2. Potato: Potatoes are packed with fiber, which is essential for digestive health. They also provide a natural energy boost and are a good source of potassium, which helps regulate blood pressure.

Final Thoughts

Zucchini and Potato Pancakes are not only a tasty and healthy option, but they also make for a perfect substitute for heavier, meat-based dishes. By including these nutrient-packed vegetables in your diet, you’re giving your body a wonderful dose of vitamins and minerals, while still enjoying a delicious meal.

Give this recipe a try today, and experience the health benefits of eating fresh, wholesome foods in a fun and satisfying way!

Ingredients:
For the Soup:

1 tablespoon olive oil (or coconut oil)
1 medium onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
2 medium carrots, peeled and diced
2 celery stalks, chopped
1 cup dried red lentils (or green lentils, rinsed)
1 can (400 ml) coconut milk (full-fat for a creamier texture)
4 cups vegetable broth (or chicken broth)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon (optional, for added warmth)
Salt and freshly ground black pepper, to taste
Fresh lime juice (optional, for a bright finish)
Fresh cilantro or parsley, chopped (for garnish)
For Optional Add-ins:

1/2 cup chopped spinach or kale
1/2 teaspoon chili flakes or chopped fresh chili (for heat)
1 tablespoon lemon or lime zest (for extra zing)
Instructions:
Prepare the Soup:

Sauté the aromatics:
Heat the olive oil (or coconut oil) in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add the vegetables and spices:
Stir in the diced carrots, chopped celery, cumin, turmeric, coriander, and cinnamon (if using). Cook for 2-3 minutes, stirring frequently to coat the vegetables in the spices.

Add the lentils and liquids:
Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Stir to combine. Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and let the soup cook for 25-30 minutes, or until the lentils are tender and the vegetables are soft. Stir occasionally.

Finish the Soup: 4. Blend the soup (optional):
For a creamy texture, use an immersion blender to puree part or all of the soup, depending on your preference. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Alternatively, leave the soup chunky for more texture.

Adjust seasoning:
Taste the soup and adjust the seasoning with salt and freshly ground black pepper. Add a squeeze of fresh lime juice for a burst of brightness, if desired.
Serve: 6. Garnish and serve:
Ladle the lentil coconut soup into bowls. Garnish with fresh cilantro or parsley, and add a sprinkle of chili flakes if you like a bit of heat. Serve with crusty bread or naan on the side for a complete meal.

Tips:
For extra creaminess: Add an extra splash of coconut milk toward the end of cooking.
Spice it up: If you prefer a spicier soup, add fresh chopped chili, chili flakes, or a dash of cayenne pepper while cooking the vegetables.
Add more vegetables: You can also add spinach, kale, or other leafy greens in the last 5 minutes of cooking for added texture and nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to adjust the consistency.
This Lentil Coconut Soup with Carrots and Celery is warming, nourishing, and full of flavor, with the sweetness of coconut milk and the earthy lentils. It’s a hearty yet light meal that’s perfect for any season!

Ingredients:

•  250 grams of flour
•  100 grams of butter
•  2 eggs
•  120 ml of milk
•  200 grams of sugar
•  1/2 tablespoons yeast
•  1/2 tablespoons vanilla syrup

 Preparation:

We will turn on the oven and we will put it between 180º and 200º degrees while we prepare the cupcake(s), this will help it to warm up.

Next we are going to mix the flour with the yeast in a bowl, we will sift it, and in turn, we will pour sugar and butter into another bowl and we will beat it until we obtain a homogeneous mixture.

kitchen utensilsThen add the eggs and beat until well mixed with the sugar and butter.

Once mixed, we will pour half of the flour mixture and the vanilla syrup and continue beating, a while later, we will pour 1/2 of the milk and beat again, finally we will pour the rest of the flour and milk.

We will pour the mixture into containers for cupcakes, without filling them to the top and we will put it in the oven for about 30 minutes, the oven turned on at the temperature that we initially set.

To know if we already have the cupcakes ready, we will only have to use a toothpick, for example, I have inserted it into the cupcakes, if when it is removed it does not come out with remains of the cupcakes, it will mean that they are ready to eat.