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Ingredients:
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup flour
2 cups desiccated coconut
Instructions:
Line mini muffin pans with paper cups. Set aside.
In a bowl, cream butter using a hand mixer on low speed.
Add sugar and beat together until well blended and fluffy.
Add eggs one at a time, beating well after each addition.
Add condensed milk and vanilla extract and continue to beat until blended.
In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.
Scoop into the prepared muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.
Remove from baking pan and let cool on a wire rack for about 5 minutes.

Ingredients:

Preparation:

1. In a large bowl, mix condensed milk and evaporated milk. Add the Tang envelopes and stir well until the dust is completely dissolved in the mixture.

2. In another bowl, beat the whipping cream with an electric mixer until well mounted and forms firm peaks.

3. Add the milk and Tang mix to the whipped cream. Gently mix with a spatula until everything is well incorporated and has a homogeneous texture.

4. Pour the mixture into a freezer-friendly container, cover and leave it in the freezer for at least 6 hours or until completely firm.

5. Take the ice cream out of the freezer a few minutes before serving so it softens a little and makes it easier to serve.

Ingredients

• Oatmeal: 1 cup (100 g)
• • Apples: 2, grated
  • Water: 100 ml (3.4 fl. oz)

• • Flax Seeds: 2 tablespoons
  • Eggs: 2 large
  • Vanilla Sugar: 1 tablespoon

• • Banana: 1, mashed
  • Raisins: 80 g (3 oz)
  • Cocoa Powder: 2 tablespoons

• Peanuts: 80 g (3 oz), chopped

Directions

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (350°F) and line a baking dish with parchment paper.

       

   2. Prepare the Flax Mixture:
      • In a small bowl, mix the flax seeds with water and let it sit for 5 minutes until it forms a gel-like consistency.

1. 1. Combine the Wet Ingredients:
      • In a large mixing bowl, mash the banana and add the grated apples, eggs, vanilla sugar, and the flax mixture. Stir well to combine.
   2. Mix the Dry Ingredients:
      • • Add the oatmeal, raisins, cocoa powder, and chopped peanuts to the wet mixture. Stir until everything is evenly distributed.

       

   3. Transfer to Baking Dish:
      • Pour the mixture into the prepared baking dish and spread it evenly.

1. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
   • • Let the bars cool completely in the pan before slicing them into squares or rectangles.
     • Cool and Slice:

Serving Suggestions

• • Serve as a grab-and-go breakfast with a cup of coffee or tea.

• Enjoy as a healthy snack or dessert with a dollop of yogurt or a drizzle of honey.
• Pair with a glass of almond milk or your favorite smoothie.

Ingredients:

For the Vegetable Filling:

• • 400g cabbage – finely shredded
  • 1 medium onion – chopped

• • 1 pepper – diced (any color)
  • 250g mushrooms – sliced
  • 100g tomatoes – diced

• • 2 cloves garlic – minced
  • 1/2 tsp oregano
  • Salt and pepper – to taste

• Olive oil – for sautéing

For the Dough:

• • 4 eggs
  • 150g sour cream

Step-by-Step Instructions:

Step 1: Prepare the Vegetable Filling

1. 1. Chop the Vegetables: Begin by finely shredding the cabbage, chopping the onion, dicing the pepper and tomatoes, and slicing the mushrooms. Mince the garlic and set everything aside.
   2. Sauté the Onions: Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onions and sauté until they turn translucent and fragrant, about 2-3 minutes.
   3. Cook the Vegetables:
      • • Add the diced pepper and sliced mushrooms to the pan with the onions. Cook for about 5 minutes until the mushrooms release their moisture and begin to brown.

       

      • Add the shredded cabbage and stir to combine with the rest of the vegetables. Cook until the cabbage softens, about 5-7 minutes.
      • Finally, add the diced tomatoes and minced garlic, then season with salt, pepper, and oregano. Stir well and cook for another 3-4 minutes until the vegetables are tender but not mushy.

1. Remove from Heat: Once the vegetable mixture is cooked through, remove it from heat and set it aside to cool slightly while preparing the dough.

Step 2: Prepare the Dough

5. 5. Whisk the Eggs and Sour Cream: In a large mixing bowl, crack the 4 eggs and add the 150g of sour cream. Whisk together until the mixture is smooth and well combined.
   6. Season the Dough: Add a pinch of salt and pepper to the egg and sour cream mixture to enhance the flavor.

Step 3: Assemble the Pie

7. 7. Prepare the Baking Dish: Preheat your oven to 180°C (350°F). Grease a baking dish or pie dish with a little olive oil or butter to prevent sticking.
   8. Layer the Filling: Spread the cooked vegetable mixture evenly into the bottom of the prepared baking dish.
   9. Pour the Dough: Pour the egg and sour cream mixture evenly over the vegetable filling, making sure it covers the vegetables completely.

Step 4: Bake the Pie

10. Bake: Place the baking dish in the preheated oven and bake for about 40 minutes, or until the top is golden brown and the pie has set. You can check doneness by inserting a toothpick or knife into the center of the pie. If it comes out clean, the pie is ready.
11. Cool and Serve: Once baked, remove the pie from the oven and let it cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired.

Cooking Tips:

• • Customization: Feel free to add other vegetables to this pie, such as zucchini, spinach, or even grated carrots. For a non-vegetarian twist, you could add some cooked bacon or sausage.

• Cheese Option: If you’re a fan of cheese, you can sprinkle some grated cheese (such as cheddar, mozzarella, or parmesan) on top of the pie before baking. It will give a golden, bubbly crust and add extra flavor.
• Sour Cream Substitution: If you don’t have sour cream on hand, you can substitute it with Greek yogurt or even a mix of cream and a little lemon juice to mimic the tangy flavor.
• Serve Warm or Cold: This vegetable pie is delicious both warm and cold, making it an ideal dish for meal prep or a picnic.

**Ingredients:

– 1 cup fresh pineapple, chopped
– 1 ripe banana, peeled and sliced
– ½ cup natural or vanilla yogurt
– ½ cup milk (choose cow’s, almond, coconut, or any preferred type)
– 1 tbsp honey or sugar (optional, to taste)
– Ice cubes (optional, for a chilled texture)

Directions:

1. Prepare the Ingredients:
– Chop the pineapple into small chunks.
– Peel and slice the banana.

2. Combine Ingredients:
– In a blender, add the pineapple, banana, yogurt, and milk.
– If you prefer a sweeter smoothie, add honey or sugar to taste.
– Add ice cubes for a refreshing, chilled consistency.

3. Blend Smoothly:
– Blend all ingredients at high speed until the mixture is creamy and smooth.
– For a thicker smoothie, use frozen fruit or more ice cubes and blend again.

4. Serve Fresh:
– Pour the smoothie into two glasses and serve immediately.
– Garnish with a slice of pineapple or banana, a sprinkle of cinnamon, or a mint leaf for an attractive presentation.

Nutritional Information:
–  Prep Time: 5 minutes
–  Kcal: ~180 kcal per serving (without sweeteners)
–  Servings: 2 glasses

2 ripe bananas, sliced
1/4 cup almond butter (or a handful of raw almonds)
1 cup almond milk (or any milk of your choice)
1/2 cup Greek yogurt (optional for extra creaminess)
1 tablespoon honey or agave syrup (optional for added sweetness)
1/2 teaspoon vanilla extract
A handful of ice cubes (optional, for a thicker smoothie)
Instructions:
1. Prepare the Ingredients:
Slice the ripe bananas.
2. Blend the Smoothie:
In a blender, combine the sliced bananas, almond butter (or raw almonds), almond milk, Greek yogurt (if using), honey or agave syrup (if using), and vanilla extract.
Add a handful of ice cubes if you prefer a thicker smoothie.
Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender if necessary.
3. Adjust Sweetness:
Taste the smoothie and add more honey or agave syrup if desired, blending again to incorporate.
4. Serve:
Pour the smoothie into glasses and serve immediately.
Enjoy this creamy and nutritious Banana Almond Smoothie, perfect for any time of the day! 
Tips:
For added flavor, you can include a pinch of cinnamon or a splash of lime juice.
Customize the smoothie with your favorite fruits, such as strawberries or blueberries, or add a scoop of protein powder for extra nutrition.
This smoothie is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.