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Ingredients:

1 cup watermelon, cubed and seeded
2 ounces light rum
1/4 cup fresh mint leaves
1 lime, juiced
1 tablespoon simple syrup (or to taste)
Ice
Watermelon slices, for garnish

Instructions:

In a blender, puree the watermelon until smooth.
In a cocktail shaker, muddle the mint leaves with the lime juice.
Add the watermelon puree, rum, and simple syrup to the shaker.
Fill the shaker with ice and shake vigorously.
Strain the mixture into a glass filled with ice.
Garnish with watermelon slices and a sprig of mint.

Enjoy your refreshing Watermelon Mojito!

Ingredients:
2 cups orange juice
2 cups ginger ale
Orange slices and cranberries for garnish
2 cups pineapple juice
2 cups of cranberry juice

Directions:
In a large pitcher or punch bowl, combine cranberry juice, pineapple juice, and orange juice.
Stir in ginger ale just before serving to keep the fizz.
Garnish with fresh orange slices and cranberries for a festive touch.

Pour over ice, serve, and enjoy the holiday cheer!

Ingredients
For the Ice Cream Base

2 cups (480ml) heavy cream
1 cup (240ml) whole milk
¾ cup (150g) granulated sugar
1 tbsp vanilla extract
A pinch of salt
4 large egg yolks

For the Moose Tracks Mix-ins

½ cup (120g) peanut butter (creamy or crunchy)
½ cup (120ml) chocolate fudge sauce
½ cup (60g) mini peanut butter cups, chopped

Instructions
1. Make the Ice Cream Base:

In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm (do not boil).
In a bowl, whisk the egg yolks until smooth. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (5-7 minutes).
Remove from heat, strain through a fine mesh sieve to remove lumps, and stir in vanilla extract. Allow to cool. Cover and refrigerate for at least 4 hours or overnight.

2. Churn the Ice Cream:

Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
In the last few minutes of churning, add the chopped mini peanut butter cups to mix them in evenly.

3. Swirl in the Moose Tracks:

Transfer the churned ice cream to a mixing bowl or container.
Gently swirl in the peanut butter and chocolate fudge sauce with a spoon or spatula, creating ribbons without fully mixing them.
Add extra peanut butter cups for additional crunch, if desired.

4. Freeze the Ice Cream:

Cover the container with a lid or plastic wrap and freeze for at least 4 hours or overnight for a firmer texture.

Serve and Enjoy!

Scoop into bowls or cones and savor every creamy, fudgy, and crunchy bite of your homemade Moose Tracks Ice Cream!

The eggs, seeds, and nuts in this seeded bread recipe come together to form a delicious and nutritious loaf that can be enjoyed for any meal of the day. This nutritious bread is not only tasty, but also filling because of its rich texture. Come on, let’s bake!

Timing for Preparation:
Twenty minutes for preparation
Thirty minutes for cooking
Fifty minutes in total
Things needed:
Three eggs
Excessive salt
The ezoic
measurement of one cup, or 240 milliliters hot milk
1.5 teaspoons of psyllium husk
flax seeds, 2 teaspoons
The ezoic
pumpkin seeds, 2 teaspoons
sunflower seeds, 2 teaspoons
Sesame seeds, 2 teaspoons
The ezoic
around half a cup, or around 70 grams, of almonds
1/3 cup baking powder
1 optional clove of garlic

Introduction
Looking for a guilt-free treat that’s easy to prepare, nutritious, and delicious? This Flourless Banana Oatmeal Cake is the perfect answer! Packed with natural sweetness from ripe bananas, the goodness of oats, and the crunch of walnuts, this cake is a healthier alternative to traditional baked goods. Whether you’re serving it for breakfast, a snack, or dessert, it’s sure to be a hit with the whole family.

Ingredients
Wet Ingredients:
1 ripe banana, mashed: Provides natural sweetness and moisture.
1 egg: Acts as a binder and adds protein.
50 ml milk: Use dairy or plant-based milk according to your preference.
Dry Ingredients:
70 g oatmeal: Use gluten-free oats if necessary, ground into a flour-like consistency.
5 g baking powder: Helps the cake rise.
1 g salt: Balances the sweetness and enhances flavor.
2 g cinnamon: Adds warmth and a hint of spice.
Add-Ins:
20 g walnuts, chopped: For a nutty crunch.
Step-by-Step Instructions
Step 1: Prepare the Oats
Preheat your oven to 180°C (350°F).
Line a small baking dish or loaf pan with parchment paper, or lightly grease it with oil or butter.
Place the oats in a blender or food processor and pulse until they reach a flour-like consistency. This step ensures a smoother texture for the cake.
Step 2: Mix the Wet Ingredients
In a mixing bowl, mash the banana with a fork until smooth.
Add the egg and milk to the mashed banana. Whisk until the ingredients are well combined and the mixture is creamy.
Step 3: Combine the Dry Ingredients
In a separate bowl, combine the ground oats, baking powder, salt, and cinnamon.
Stir the mixture to evenly distribute the baking powder and cinnamon.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients.
Stir gently until the mixture is just combined. Be careful not to overmix, as this can make the cake dense.
Step 5: Add Walnuts

Fold in the chopped walnuts, reserving a few pieces to sprinkle on top for garnish if desired.
Step 6: Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Sprinkle the reserved walnuts on top for a decorative touch.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Remove the cake from the oven and let it cool in the pan for a few minutes.
Transfer it to a wire rack to cool completely before slicing.
Serve as is, or enhance the flavor with a dollop of yogurt or a drizzle of honey.
Serving Suggestions
For Breakfast: Pair a slice with your morning coffee or tea for a nutritious start to the day.
As a Snack: Enjoy a piece on its own or with a handful of fresh berries.
For Dessert: Top with whipped cream or a sprinkle of powdered sugar for a touch of indulgence.
See also Creamy Rice Pudding: Simple, Easy and Full of Flavor
Cooking Tips

Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cake will be.
Avoid Overmixing: Overmixing the batter can result in a dense cake. Stir until the ingredients are just combined.
Customize Add-Ins: Swap walnuts for pecans, almonds, or even chocolate chips to suit your taste.
Check for Doneness: Test the cake with a toothpick; it should come out clean or with a few crumbs, not wet batter.
Nutritional Benefits
Bananas: Provide natural sweetness, potassium, and dietary fiber.
Oats: A good source of complex carbohydrates, fiber, and iron.
Walnuts: Packed with healthy fats, protein, and omega-3 fatty acids.
Cinnamon: Adds flavor and potential antioxidant benefits.
Dietary Information
Gluten-Free: Use certified gluten-free oats to make the recipe gluten-free.
Dairy-Free: Substitute milk with almond milk, soy milk, or any other plant-based option.
Refined Sugar-Free: Sweetened naturally by the banana, with no added sugar.
Storage and Reheating
Refrigerate: Store slices in an airtight container in the refrigerator for up to 4 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheat: Warm slices in the microwave for 15-20 seconds or in a toaster oven for a fresh-out-of-the-oven feel.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats are not ideal for this recipe unless processed into a fine flour-like consistency. Rolled oats are recommended for a smoother texture.

What can I substitute for walnuts?
You can use pecans, almonds, sunflower seeds, or omit the nuts entirely if you prefer a nut-free option.

Can I make this recipe vegan?
Yes! Replace the egg with a flaxseed or chia seed “egg” (1 tablespoon ground seeds mixed with 2.5 tablespoons water). Use plant-based milk for a fully vegan version.

Why is my cake dense?
Overmixing the batter or using an underripe banana can lead to a dense texture. Be gentle with mixing and ensure your banana is ripe.

Is this recipe suitable for meal prep?
Absolutely! Make a batch, slice it, and store the portions for a quick and healthy grab-and-go snack.

Conclusion
This Flourless Banana Oatmeal Cake is a simple, wholesome, and versatile recipe that fits a variety of dietary needs. With its naturally sweet flavor, tender crumb, and hearty ingredients, it’s perfect for those looking for a healthier alternative to traditional baked goods. Give it a try—you won’t miss the flour! ✨

These Date and Walnut Energy Balls are a great and healthy snack, full of natural sweetness and nutty tastes. They are simple to prepare and don’t need to be baked, so they are a handy snack for any time of day.

Time to prepare: 20 minutes
Time to cool down: 30 minutes
Time needed: 50 minutes

List of ingredients:

150 grams, which is equivalent to 5.3 ounces. dates
80 grams, which is equivalent to 2.8 ounces. oatmeal flakes
60 grams (2 ounces) of walnuts
1 tablespoon of vegetable oil for greasing hands and chocolate.
100 grams (3.5 ounces) unsweetened dark chocolate
30 grams, which is equivalent to 1 ounce. walnuts (to use as decoration)

Directions:

Get ready for the dates.

Put 150g of dates in cold water for 15 minutes to get rid of preservatives.
Take out the seeds from the dates.
Crush the ingredients.
Blend 80g of oat flakes in a blender until they turn into a fine powder.
Blend 60g of walnuts in the blender.
Blend the dates that have been soaked until they become a smooth paste.
Mix and shape into balls.
Mix the crushed oats, crushed walnuts, and date paste in a bowl.
Use vegetable oil on your hands to avoid them from sticking.
Shape the mixture into little balls.

Cool down.

Put the balls in the freezer for 15 minutes to make them firm.
Make the chocolate covering.
Melt 100g of dark chocolate with 1 tablespoon of vegetable oil in a bowl over hot water until it becomes smooth.

Dress up the balls.

Put 30g of walnuts in the blender to crush them for decorating.
Put the cold balls into the melted chocolate.
Put the crushed walnuts on top of the chocolate-covered balls.

Relax Once More:

Put the fancy balls in the fridge for 15 minutes to harden the chocolate.
Ways to Serve: You can eat these energy balls as a fast snack, a sweet treat, or a healthy option after exercising.
They go well with a cup of tea or coffee.

Tips for Cooking:

You can include your preferred spices like cinnamon or vanilla in the date mixture for more taste.
You can replace the dark chocolate with any sugar-free chocolate you prefer.

Benefits for your health:

Full of Fiber: Dates and oats are rich in dietary fiber.
Healthy fats: Walnuts provide good omega-3 fatty acids.
Dark chocolate contains antioxidants, which are beneficial for health.

Information about food and nutrition:

Plant-based No gluten No dairy No refined sugar

Storage: This refers to the space where things are kept.

Keep the energy balls in a sealed container in the fridge for a week.
They can also be put in the freezer for one month.
Reasons to enjoy this recipe:
Good for you and full of nutrients: Full of natural ingredients and without added sugars.
Fast and simple: You don’t need to bake and it takes very little time to prepare.
Tasty: A mix of sugary dates and crispy walnuts.
Capable of being used in many different ways. Great for a fast snack, dessert, or a treat while you are out and about.
In summary, these Date and Walnut Energy Balls are a tasty and nutritious snack that is simple to prepare and great to enjoy at any time. Your family and friends will really like them, and they will surely become a favorite at home. Savor the delicious natural sweetness and nutty flavor of this amazing snack! ¡Que disfrutes tu comida!

Commonly Asked Questions
Can I use different types of nuts instead of walnuts?
Yes, you can replace walnuts with almonds, pecans, or any other nuts you like.

Can I include different types of dried fruits in the mix?
Of course! You can include dried apricots, raisins, or cranberries to add more flavors.
Can I use something else instead of oat flakes?
You can replace oat flakes with almond flour or coconut flour.
Can I have it without the chocolate on top?
Yes, the energy balls taste great even without the chocolate on top.

How can I prevent the energy balls from becoming too sticky?
Cooling the mixture before shaping the balls helps decrease how sticky it is. You can also put a bit of oil on your hands.
Can I use a food processor instead of a blender?
Yes, a food processor is good for crushing the ingredients.

Which dates should I use?
Medjool dates are great because they are soft and sweet, but any kind of pitted dates will also do the job.

Can kids eat these energy balls?
Yes, they are a good and healthy snack choice for children.
Can I prepare these energy balls without using oil?
Yes, you can leave out the oil, but it improves the texture and stops it from sticking.

How long do these energy balls stay fresh?
They can be kept in the fridge for a week and in the freezer for a month.

 

Ingredients
2 pounds sirloin steak, cut into thin strips
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 green bell pepper thinly sliced
1 large yellow onion, thinly sliced
1 tbsp lime juice
½ teaspoon chili powder
⅛ teaspoon cayenne pepper
2 minced garlic cloves
2 cups Mexican blend cheese, grated
6 to 8 tortillas
How To Make Spicy Steak Fajitas
In a zip lock bag, place the sliced ​​steak, spices, lime juice and olive oil
Seal bag, shake to coat steak pieces

Add the peppers and onions to the bag and close the bag
Shake the bag again to coat the vegetables
Add 1 tablespoon of olive oil to a skillet and add the ingredients from the bag to the heated skillet.
Cook until the vegetables are just tender and the steak is done.
Serve with warm tortillas, sprinkle with grated cheese and your choice of optional toppings

Put this recipe on paper.
Need something quick to whip up that’s full of flavor and good for you to eat for breakfast or brunch? Now we have the vegetable hash brown muffins with baked sausage. Sausages, veggies, and crispy hash browns come together in a muffin shape in this adaptable recipe. Muffins that pay homage to the traditional breakfast skillet with a modern twist are ideal for weekday meal prep or for those mornings when you’re short on time. The substantial, hearty breakfasts of the Midwest served as inspiration for this dish, which is perfect for those who want a well-rounded breakfast.
A side salad or some fresh fruit would be the perfect accompaniment to these delicious, rich baked sausage vegetable hash brown muffins. Avocado slices and a dollop of Greek yogurt make for a heartier side dish that would go well with these. To top it all off, a glass of orange juice or a piping hot cup of coffee would be the ideal accompaniment to this dinner.

Dozens of Hash Brown Muffins with Baked Sausage and Veggies

What You Need:

Thawed hash browns, 2 cups
crumbled half a pound of breakfast sausage
Minced bell peppers, half a cup
Diced onions, half a cup
1/4 cup of cheddar cheese, shredded
six big eggs
quarter cup of milk
Toss with salt and pepper for flavor.
a quarter teaspoon of garlic powder
Half a teaspoon of powdered onion
Chopped fresh parsley, 1 tablespoon (optional)
How to Follow
Warm up a muffin pan in the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Brown and fry the morning sausage through in a pan over medium heat. Remove any surplus of oil and put aside.
Put the cooked sausage, bell peppers, onions, hash browns, and shredded cheddar cheese in a big bowl and stir to incorporate. Be sure to mix well.
Mix the eggs, milk, pepper, garlic powder, onion powder, salt, and pepper in a separate bowl until well blended.
Add the egg mixture to the hash brown mixture and mix until everything is combined.
Divide the batter among the muffin pan cups and fill each one three quarters of the way to the top with batter.
The muffins should be baked in a preheated oven for twenty to twenty-five minutes, or until they are firm and slightly brown on top.
Once taken out of the oven, let muffins to cool for a few minutes in the pan before moving them to a wire rack to cool down a little further.

Warm the dish and top with chopped fresh parsley, if preferred.
Tips and Variations
These muffins may be adapted in a variety of ways to suit your taste. To change up the protein source, try using turkey sausage or a vegetarian sausage instead. Spinach or zucchini are great additions if you’re trying to increase the vegetable content. If you want it hotter, throw in some chopped jalapeños or a dash of red pepper flakes. For a more diverse taste profile, cheese enthusiasts may choose pepper jack and mozzarella, among others. Finally, you may make the egg mixture creamier by using a dollop of cottage cheese or ricotta.

 

Welcome to a delicious and satisfying recipe that is perfect for any occasion. If you enjoy creamy pasta and flavorful chicken, this Garlic Butter Chicken Balls with Creamy Parmesan Pasta will quickly become a favorite.

This dish features tender, seasoned chicken balls cooked in garlic butter and paired with a rich, velvety Parmesan sauce. The combination of flavors makes it a perfect meal for a cozy dinner, family gathering, or even meal prep.

Let’s get started on this simple yet indulgent recipe.

Ingredients for Garlic Butter Chicken Balls with Creamy Parmesan Pasta

For the Chicken Balls

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 egg, lightly beaten
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter (for frying)

the Creamy Parmesan Sauce

• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup Parmesan cheese, grated
• Salt and black pepper to taste

the Pasta

• 12 oz spaghetti or linguine (cooked according to package instructions)

How to Make Garlic Butter Chicken Balls with Creamy Parmesan Pasta

Step1: Prepare the Chicken Balls

In a large bowl, mix together the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, paprika, salt, and black pepper. Mix until well combined, then form into small meatballs (about 1 inch in size).

Step2: Cook the Chicken Balls

1. Heat 2 tablespoons of butter in a large skillet over medium heat.
2. Add the chicken balls and cook for 6-8 minutes, turning occasionally, until they are golden brown and fully cooked.
3. Remove from the skillet and set aside.

Step3: Make the Creamy Parmesan Sauce

1. In the same skillet, melt 2 tablespoons butter over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream and chicken broth, stirring well.
4. Stir in Parmesan cheese and let the sauce simmer for 3-4 minutes until slightly thickened.
5. Season with salt and black pepper to taste.

Step4: Toss the Pasta & Assemble the Dish

1. Add the cooked spaghetti or linguine to the sauce, tossing to coat evenly.
2. Return the chicken balls to the skillet and spoon some sauce over them.
3. Cook for 1-2 minutes, allowing the flavors to blend together.

Cooking Tips for the Best Garlic Butter Chicken Balls

• Use freshly grated Parmesan for the best texture and flavor.
• Do not overmix the ground chicken, as it will make the meatballs tough.
• For an extra crispy texture, sear the chicken balls in a cast-iron skillet.
• Let the sauce simmer gently to prevent separation.

Serving Suggestions

This creamy pasta dish pairs well with:

• A fresh garden salad for a light contrast
• Garlic bread for extra indulgence
• A glass of white wine, such as Chardonnay or Pinot Grigio

For a spicy kick, sprinkle red pepper flakes or cracked black pepper on top before serving.

Nutritional Information

Per serving (4 servings total):

• Calories: 560 kcal
• Protein: 38g
• Carbohydrates: 45g
• Fat: 28g
• Saturated Fat: 14g
• Sodium: 650mg

Storage and Leftovers

To store

Keep leftovers in an airtight container in the refrigerator for up to three days.

To reheat

• Warm in a skillet over low heat, adding a splash of milk or broth to loosen the sauce.
• Avoid microwaving at high heat to prevent the sauce from separating.

Frequently Asked Questions (FAQs)

1. Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a leaner alternative.

2. What type of pasta works best?

Linguine and spaghetti are great options, but you can also use fettuccine, penne, or zucchini noodles.

3. Can I freeze the chicken balls?

Yes, cook them first, let them cool, and freeze in an airtight container for up to three months.

4. How do I make this dish gluten-free?

• Use gluten-free breadcrumbs for the chicken balls.
• Swap regular pasta for gluten-free pasta or zucchini noodles.

Conclusion

This Garlic Butter Chicken Balls with Creamy Parmesan Pasta is a rich, flavorful, and satisfying meal that is easy enough for a weeknight but impressive enough for a special occasion. The combination of creamy Parmesan sauce, garlic butter-infused chicken balls, and perfectly coated pasta makes it a true comfort food.

Try this recipe today and let us know how it turned out. Feel free to share any variations or tips. Happy cooking.