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  • Mojito Ananas Coco : La Douceur Tropicale dans Votre Verre !

    Mojito Ananas Coco : La Douceur Tropicale dans Votre Verre !

    Vous rêvez d’une boisson qui sent bon les vacances et le sable chaud ? ️ Le Mojito Paradisiaque Ananas & Coco est LA réponse gourmande ! Une explosion de saveurs entre l’acidité du citron vert, la douceur du coco et la fraîcheur de la menthe… À savourer sans modération lors de vos apéros d’été 1f31e1f378 !

    Ingrédients :

    ⅔ de tasse d’ananas frais en cubes 1f34d

    ¼ de tasse de feuilles de menthe fraîche 1f33f

    1½ cuillère à soupe de sucre de canne 1f36c

    ½ tasse de lait ou crème de coco 1f965

    ¼ de tasse d’eau de coco 1f4a7

    1 citron vert tranché 1f348

    13,5 cl de rhum blanc 1f943

    Instructions :

    Dans un shaker ou un grand verre, écrasez délicatement 1f374 l’ananas, la menthe, le citron vert et le sucre de canne.

    Ajoutez le rhum blanc, le lait de coco et l’eau de coco pour une texture ultra crémeuse. 1f90d

    Remplissez de glaçons ❄️, secouez énergiquement puis filtrez dans un joli verre.

    Décorez avec un brin de menthe 1f33f, une rondelle d’ananas 1f34d ou de citron vert 1f348.

    Dégustez bien frais et laissez-vous transporter sur une plage paradisiaque. ️

    ⏳ Temps de préparation : 5 minutes
    1f378 Portions : 1 grand verre

  • Chocolate Chip Cookie Shot

    Chocolate Chip Cookie Shot

    1f36a1f943 Chocolate Chip Cookie Shot 1f9431f36a

    Ingredients:
    ½ oz Amaretto
    1½ oz Chocolate Vodka
    3 oz Bailey’s Irish Cream
    Crushed Chocolate Chip Cookies (for rimming)
    Corn Syrup (for rimming)
    Optional: Mini Cookie (for garnish)
    Instructions:
    1 Rim the Glasses: Dip the rims of shot glasses in corn syrup, then in crushed cookies.
    2 Mix It Up: Shake amaretto, chocolate vodka, and Bailey’s with ice until chilled.
    3 Serve: Strain into rimmed shot glasses. Garnish with a mini cookie if you’re feelin’ extra.
    Smooth, boozy, and straight-up addictive—like the cookie dough shot grew up and got fun. 1f36b

  • Meatloaf with mortadella and pistachios: the delicious recipe to try

    Meatloaf with mortadella and pistachios: the delicious recipe to try

    Meatloaf with mortadella and pistachios: the delicious recipe to try

    Ingredients:

    450 g minced meat
    Salt to taste.
    Pepper if necessary.
    1 onion
    1 egg
    6 slices of bread
    milk to taste
    50g grated cheese
    oil to taste
    150 g Emmental cheese
    150g mortadella
    100 g pistachios

    Preparation:

    In a bowl, combine meat, chopped onions, grated cheese, salt, pepper, soaked bread and an egg.
    Form a homogeneous dough. Then mix in the coarsely chopped pistachios.
    Depending on the consistency of the dough, add some breadcrumbs.
    Spread the meat mixture on the baking paper, then fill with the mortadella and the diced Emmental cheese.
    Roll up into a meatloaf.
    Cook in the oven at 180° for 45 minutes.

  • Lemon Pound Cake that Melts in Your Mouth

    Lemon Pound Cake that Melts in Your Mouth

    Lemon Pound Cake that Melts in Your Mouth
    This Lemon Pound Cake is a citrus lover’s dream—light, buttery, and bursting with bright lemon flavor. It’s the kind of dessert that feels special enough for a celebration, yet easy enough to whip up on a weeknight. The combination of lemon zest and fresh lemon juice gives the cake a vibrant flavor, while the buttermilk ensures it’s incredibly moist. Serve it with a dusting of powdered sugar or a drizzle of lemon glaze for an extra touch of sweetness.

    Full Recipe:
    Ingredients
    For the Cake:
    3 cups all-purpose flour: Spoon the flour into your measuring cup and level it off with a knife for accurate measurement.
    ½ teaspoon baking soda: Helps the cake rise and gives it a tender crumb.
    ½ teaspoon salt: Balances the sweetness and enhances the flavors.
    1 cup buttermilk (low-fat is fine): Adds moisture and a slight tang to the cake, making it incredibly soft.
    2 tablespoons (packed) grated lemon zest: Provides a concentrated lemon flavor that permeates the cake.
    2 tablespoons fresh lemon juice: Enhances the lemony taste and adds freshness.
    2 sticks (1 cup) unsalted butter, softened: Gives the cake a rich, buttery texture.
    2¼ cups granulated sugar: Sweetens the cake and helps create a tender crumb.
    3 large eggs: Bind the ingredients together and add richness to the cake.
    Instructions
    Preheat the Oven and Prepare the Pan:
    Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter or cooking spray, and lightly dust it with flour. This will help prevent the cake from sticking and ensure it releases easily from the pan.
    Mix the Dry Ingredients:
    In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside. These dry ingredients will give the cake structure and help it rise evenly.
    Prepare the Wet Ingredients:
    In a separate small bowl, combine the buttermilk, grated lemon zest, and fresh lemon juice. The lemon zest adds a burst of citrus flavor, while the buttermilk keeps the cake moist and tender.
    Cream the Butter and Sugar:
    In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Creaming the butter and sugar properly is essential for creating a light and airy cake.
    Add the Eggs:
    Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This step ensures a smooth batter and helps the cake rise properly.
    Combine the Ingredients:
    With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix, as this can make the cake dense.
    Bake the Cake:
    Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
    Cool the Cake:
    Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling period allows the cake to set and makes it easier to slice.
    Serve and Enjoy:
    Slice the cake and serve it as is, or with a dusting of powdered sugar or a drizzle of lemon glaze. The cake is delicious on its own, but a glaze can add an extra layer of sweetness and lemon flavor.
    Tips for Success
    Use Fresh Lemons: For the best flavor, use fresh lemons for both the zest and juice. The zest contains essential oils that give the cake its bright, citrusy aroma.
    Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can result in a tough cake.
    Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them incorporate more easily and evenly into the batter.
    Nutritional Information (per slice, based on 12 slices):
    Calories: Approximately 320-350 kcal
    Protein: 5-6g
    Carbohydrates: 50-55g
    Fat: 12-14g
    FAQs:
    Q: Can I make this cake ahead of time?
    A: Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature, and it will stay moist and delicious.

    Beef Barley Soup
    Q: Can I freeze Lemon Pound Cake?
    A: Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

    Q: What can I use instead of buttermilk?
    A: If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

    Easy Cream Puffs
    Conclusion:
    This Lemon Pound Cake is a delightful treat that’s sure to become a favorite in your household. The bright lemon flavor, combined with the buttery richness of the cake, makes it a perfect dessert for any occasion. Whether you’re serving it at a brunch, enjoying it with afternoon tea, or just indulging in a sweet treat, this cake is sure to impress. Plus, with its simple ingredients and straightforward method, it’s a recipe you’ll turn to again and again. Enjoy baking and savor every bite!

     

  • Easy Cheesy Garlic Bread

    Easy Cheesy Garlic Bread

    Easy Cheesy Garlic Bread 1f35e
    Ingredients:
    1 loaf Italian bread
    1/2 cup unsalted butter, softened
    1/4 cup grated Parmesan cheese
    1 cup shredded mozzarella cheese
    3 cloves garlic, minced
    2 tablespoons chopped fresh parsley
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    Instructions:
    Continued on next page:

    Preheat the Oven: Set your oven to 375°F (190°C) and allow it to fully heat up while you prepare the bread.
    Prepare the Bread: Slice the Italian bread in half lengthwise and lay both halves, cut side up, on a baking sheet.
    Make the Garlic Cheese Spread: In a mixing bowl, blend together the softened butter, Parmesan cheese, mozzarella cheese, minced garlic, parsley, salt, and pepper until you have a well-combined, creamy mixture.
    Spread the Mixture: Evenly distribute the cheese and garlic spread over the cut sides of the bread, making sure to cover every inch for maximum flavor.
    Bake the Bread: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and starting to turn golden.
    Broil for Extra Crispiness (Optional): For an added crunch, switch your oven to broil and cook for an additional 1-2 minutes. Keep a close eye on it to avoid burning!
    Serve: Remove from the oven, slice the bread into pieces, and serve it warm. Enjoy this cheesy, garlicky delight!
  • Cheesy Garlic Butter Biscuit Bombs Recipe

    Cheesy Garlic Butter Biscuit Bombs Recipe

    Cheesy Garlic Butter Biscuit Bombs Recipe 1f60b1f496
    Ingredients:
    – 1 can of tube biscuits
    – 1/4 cup of melted butter
    – 2 cloves of minced garlic
    – 1/2 cup of shredded mozzarella cheese
    – 1/4 cup of grated Parmesan cheese
    – 1 tablespoon of chopped parsley
    – 1/2 teaspoon of garlic powder
    – 1/4 teaspoon of salt
    – 1/4 teaspoon of black pepper

    Directions:

    1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
    2. Open the can of tube biscuits and separate each biscuit. Flatten each biscuit with your hands.
    3. In a small bowl, mix together the melted butter, minced garlic, parsley, garlic powder, salt, and black pepper.
    4. Spoon a small amount of the garlic butter mixture onto each flattened biscuit. Sprinkle some mozzarella and Parmesan cheese on top.
    5. Fold the edges of the biscuit over the cheese and butter mixture, and pinch the seams closed to seal in the filling. Shape into a ball.
    6. Place the biscuit bombs on the prepared baking sheet. Brush the tops with any remaining garlic butter mixture.
    7. Bake in the preheated oven for 10-12 minutes, or until the biscuit bombs are golden brown and cooked through.
    8. Remove from the oven and let cool slightly before serving. Enjoy your delicious Cheesy Garlic Butter Biscuit Bombs!
    Tips:
    – You can customize these biscuit bombs by adding other fillings like cooked beef, sautéed mushrooms, or chopped spinach.
    – Serve the biscuit bombs with marinara sauce or ranch dressing for dipping.
    – Store any leftovers in an airtight container in the refrigerator and reheat in the oven for a few minutes before serving.
    Prep time: 20 minutes
    Calories: 220 per biscuit bomb (approx.)
  • The Best Fish and Chips With Crispy Batter

    The Best Fish and Chips With Crispy Batter

    For the best fish and chips, choose the freshest fish you can find, frozen is also fine but make sure it is thoroughly defrosted and dried with kitchen paper first. Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter. In a large roomy bowl mix all but two tablespoons of the flour with the 2 ounces of cornstarch and 1 teaspoon baking powder.

    Season lightly with a tiny pinch of salt and pepper. Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour. Cut the potatoes into 1-centimetre slices, then slice these into 1-centimetre-wide chips. Place the chips into a colander and rinse under cold running water. Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.

    Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed. Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt. Heat the oil to 250 F in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once the chips are slightly cooked remove them from the fat and drain.

    Keep to one side then place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess. Dip into the batter. Then carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.

    Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot. Heat the oil to 400 F then cook the chips until golden and crisp about 5 minutes. Serve immediately with the hot fish accompanied by your favourite condiment.

    Ingredients;

    • 2 ounces/55 grams all-purpose flour
    • 2 ounces/55 grams cornstarch
    • Salt
    • Black pepper
    • 1 teaspoon baking powder
    • 1/3 cup sparkling water
    • 4 (7-ounce) fish fillets
    • 2 pounds of potatoes
    • 1-litre vegetable oil

    Instructions;

      1. Gather the ingredients.

      1. In a large roomy bowl mix all but two tablespoons of the flour, cornflour, and baking powder. Season lightly with a tiny pinch of salt and pepper.
      2. Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
      3. Cut the potatoes into 1-centimetre slices, then slice these into 1-centimetre-wide chips. Place the chips into a colander and rinse under cold running water.
      4. Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.
      5. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed.
      6. Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.
      7. Heat the oil to 250 F in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes.
      8. Do not brown them. Once the chips are slightly cooked remove them from the fat and drain. Keep to one side.
      9. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
      10. Dip into the batter.

    1. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
    2. Using the same slotted spoon once cooked, remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.
    3. Heat the oil to 400 F then cook the chips until golden and crisp about 5 minutes.
    4. Serve immediately with the hot fish accompanied by your favourite condiment. The debate always rages over what to serve.
  • Mediterranean Oven-Baked Chicken Legs

    Mediterranean Oven-Baked Chicken Legs

    Mediterranean Oven-Baked Chicken Legs

     

    Servings: 4–5

    Prep Time: 10 mins

    Marinate Time: 30 mins (or overnight for deeper flavor)

    Cook Time: 40 mins

     

    —

     

    Ingredients:

     

    • 10–12 chicken drumsticks (skin on or off, your choice)
    • 3 tbsp extra virgin olive oil
    • Juice of 1 lemon
    • 4 cloves garlic, minced
    • 1 tsp dried oregano
    • 1 tsp ground cumin
    • 1 tsp smoked paprika (or sweet paprika)
    • ½ tsp ground coriander (optional)
    • 1 tsp salt
    • ½ tsp black pepper
    • ½ tsp chili flakes (optional, for a kick)
    • Zest of half a lemon (optional, for extra aroma)
    • Fresh parsley or mint for garnish
    • Optional: Slices of red onion or cherry tomatoes for roasting on the side

    Instructions:

     

    1. Marinate the Chicken:

     

    In a large bowl or zip bag, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, pepper, and chili flakes.

     

    Add the chicken legs and toss to coat well.

     

    Cover and let it marinate for at least 30 minutes (overnight is even better).

     

    2. Prepare to Bake:

     

    Preheat your oven to 425°F (220°C).

     

    Line a baking tray with parchment paper or foil and arrange the chicken legs with a bit of space between them.

     

    Optional: Add red onion slices or cherry tomatoes around the chicken for a pop of flavor and color.

     

    3. Bake:

     

    Bake for 35–40 minutes, turning halfway through.

     

    For a golden finish, turn on the broiler for the last 3–4 minutes, keeping a close eye so it doesn’t burn.

     

    4. Serve:

     

    Sprinkle chopped fresh parsley or mint on top.

     

    Serve with roasted potatoes, hummus, tzatziki, or a simple cucumber-tomato salad with feta and olives.

  • Mediterranean Garlic Butter Chicken Bites with Asparagus

    Mediterranean Garlic Butter Chicken Bites with Asparagus

    Mediterranean Garlic Butter Chicken Bites with Asparagus

     

    Why you’ll love it: Tender chicken, fresh asparagus, and a buttery garlic-lemon sauce infused with Mediterranean herbs. It’s quick, healthy-ish, and bursting with flavor—plus, you’ll feel like you’re dining on the coast of Greece.

    Ingredients:

     

    • 3 chicken breasts, boneless and skinless, cut into bite-sized pieces
    • 2 bunches of asparagus, cleaned and trimmed
    • 1/2 cup of unsalted butter, divided (1/4 cup for chicken, 1/4 cup for sauce)
    • 1 tbsp extra-virgin olive oil
    • 2 teaspoons minced garlic, divided
    • 1 teaspoon dried oregano (or Herbes de Provence)
    • 1 tsp smoked paprika (adds a warm Mediterranean kick)
    • 1/2 tsp ground cumin (optional, adds earthy depth)
    • 1 tbsp harissa or 1/2 tsp crushed chili flakes (for that bold Mediterranean heat)
    • 1/2 cup chicken broth (preferably homemade or low-sodium)
    • Juice of 1 lemon, plus lemon zest
    • 2 tbsp feta cheese, crumbled (optional but so Mediterranean!)
    • 1 tbsp chopped fresh parsley
    • Salt and black pepper to taste
    • Lemon slices and extra herbs for garnish

     

    Instructions:

    1. Prep the Chicken:

    Season the chicken bites with salt, pepper, paprika, cumin, and oregano.

     

    Heat 1/4 cup butter and 1 tbsp olive oil in a large skillet over medium heat.

     

    Add 1 tsp garlic, then toss in chicken. Sear until golden and cooked through (about 5–6 minutes). Remove from pan and set aside.

     

    2. Cook the Asparagus:

     

    In the same pan, add the remaining 1 tsp garlic and asparagus. Sauté until tender-crisp (about 4–5 minutes). Add a splash of broth if needed to steam.

     

    3. Make the Sauce:

     

    Push asparagus to one side, add remaining 1/4 cup butter. Let it melt, then stir in the remaining broth, lemon juice, lemon zest, and harissa or chili flakes. Simmer for 2 minutes.

     

    4. Combine:

     

    Return chicken to the skillet, toss everything in the buttery sauce, sprinkle with crumbled feta and fresh parsley.

     

    5. Serve:

     

    Plate hot with lemon slices. Serve over couscous, quinoa, or warm pita if you want to go full Mediterranean!

  • Mediterranean-Style Chocolate Cottage Cheese Mousse

    Mediterranean-Style Chocolate Cottage Cheese Mousse

    Mediterranean-Style Chocolate Cottage Cheese Mousse

     

    A creamy, protein-rich dessert with dark chocolate, honey, olive oil, and a whisper of sea salt—decadent and wholesome, Mediterranean style.

    Ingredients:

     

    • 1 cup full-fat cottage cheese (smooth and creamy for richness)
    • 2 tbsp unsweetened cocoa powder
    • 1–2 tbsp pure honey (Mediterranean classic—adjust to taste)
    • 1 tsp vanilla extract
    • 1 tsp extra-virgin olive oil (adds silky texture & earthy depth)
    • A pinch of sea salt

    Optional: 1/2 tsp orange zest (adds a bright, citrusy Greek twist)

     

    Optional toppings:

     

    • Crushed pistachios or toasted almonds
    • A drizzle of honey
    • A dusting of cinnamon or cacao nibs

     

    Instructions:

     

    1. Blend It Smooth:

    Add cottage cheese, cocoa powder, honey, vanilla, olive oil, sea salt, and optional orange zest to a blender or food processor. Blend until smooth and velvety.

     

    2. Taste and Adjust:

    Want it richer? Add a touch more cocoa. Sweeter? A drizzle more honey. Play with the balance—it’s your Mediterranean masterpiece.

     

    3. Chill & Set:

    Scoop the mousse into ramekins or small glasses. Refrigerate for at least 30 minutes to let the flavors settle and texture firm up.

     

    4. Top & Serve:

    Just before serving, sprinkle with crushed pistachios or almonds, a light drizzle of honey, and if you love a warm spice touch, a dusting of cinnamon.

  • Mediterranean Baked Spinach & Mushroom Quesadillas

    Mediterranean Baked Spinach & Mushroom Quesadillas

    Mediterranean Baked Spinach & Mushroom Quesadillas

     

    Ingredients:

     

    • 4 large whole wheat or multigrain tortillas (8-inch)
    • 1 cup shredded mozzarella (for meltiness)
    • 1/2 cup crumbled feta cheese (for that Mediterranean zing)
    • 3 cups fresh spinach, roughly chopped
    • 8 oz mushrooms, thinly sliced (button or cremini work great)
    • 2 tablespoons olive oil (plus more for brushing tortillas)
    • 1 clove garlic, minced
    • 1/2 teaspoon dried oregan
    • Salt & black pepper to tasteMediterranean Baked Spinach & Mushroom Quesadillas

     

    Optional: 2 tablespoons hummus or tzatziki (for spreading inside or dipping)

     

    Optional: A pinch of chili flakes for heat

    Instructions:

     

    1. Sauté the Filling:

    In a skillet, heat 2 tbsp olive oil over medium heat. Add garlic and mushrooms. Cook until mushrooms release their moisture and begin to brown (about 5–7 minutes). Add spinach, oregano, salt, and pepper. Sauté until wilted. Remove from heat and let it cool slightly.

     

    2. Assemble the Quesadillas:

    Lay out tortillas. On half of each tortilla, spread a thin layer of hummus (optional), then sprinkle mozzarella and feta evenly. Add a layer of the spinach-mushroom mixture. Fold the tortilla over to close.

     

    3. Bake:

    Preheat oven to 375°F (190°C). Place quesadillas on a parchment-lined baking tray. Lightly brush the tops with olive oil for crispiness. Bake for 10–12 minutes, flipping once halfway through, until golden and slightly crispy.

     

    4. Serve:

    Slice into wedges and serve with a side of tzatziki, extra hummus, or even a dollop of Greek yogurt with lemon and herbs.

  • Mediterranean Keto Pizza

    Mediterranean Keto Pizza

    Mediterranean Keto Pizza

     

    Only 9 carbs for the entire 8″ pizza, packed with Mediterranean flavors, and absolutely delicious!

     

    Ingredients:

     

    For the crust:

     

    • 1 cup mixed mozzarella and parmesan cheese
    • 2 tbsp almond flour
    • 1 large egg
    • 1/2 tbsp garlic paste
    • 1/2 tsp dried oregano
    • Salt and pepper to taste

     

    For the toppings:

     

    • Low-carb pizza sauce (or use a blend of olive oil, garlic, and herbs)
    • Sliced olives (green or kalamata)
    • Sliced bell peppers
    • Chopped red onions
    • 1/4 cup crumbled feta cheese
    • Sliced pepperoni, sausage, or chorizo (optional for protein)
    • Fresh basil leaves
    • Extra mozzarella cheese

     

    —

     

    Instructions:

     

    1. Make the crust:

     

    Preheat the oven to 400°F (200°C).

     

    Mix the mozzarella, parmesan, almond flour, egg, garlic paste, oregano, salt, and pepper in a bowl. The mixture will be loose, but that’s fine.

     

    Line an 8″ round pan with parchment paper, pour in the mixture, and spread it evenly (you can make it thin or thicker depending on your preference).

     

    Bake the crust for 10 minutes, then take it out, flip it over, and bake for another 5 minutes to get a crispy texture.

     

    2. Add toppings:

     

    Spread a thin layer of low-carb pizza sauce (or your olive oil-garlic mix) over the crust.

     

    Add your toppings: sliced olives, bell peppers, onions, feta, and your choice of meat (sausage, chorizo, or pepperoni).

     

    Sprinkle with extra mozzarella cheese and bake for another 10 minutes or until the cheese is melted and bubbly.

     

    3. Garnish:

     

    After baking, sprinkle fresh basil leaves on top before serving for a refreshing Mediterranean finish.

  • Cheesy Veggie Bread Sandwich Bake

    Cheesy Veggie Bread Sandwich Bake

    Cheesy Veggie Bread Sandwich Bake 1f9c01f96a1f3731f953
    Ingredients:
    – 6 slices of whole wheat bread 1f35e
    – 6 slices of cheddar cheese 1f9c0
    – 6 slices of beef bacon 1f953
    – 4 large eggs 1f95a
    – Salt, to taste 1f9c2
    – Black pepper, to taste
    – Fresh parsley, chopped 1f33f
    – Green onion, chopped 1f9c5
    Directions:
    1. Preheat your oven to 375°F (190°C) and grease a baking dish.
    2. Lay 3 slices of bread at the bottom of the baking dish.
    3. Top each slice with a slice of cheese, followed by a slice of beef bacon.
    4. Add another layer of bread on top and repeat the cheese and bacon layers.
    5. In a mixing bowl, whisk together the eggs, salt, and black pepper. Pour this mixture over the layers in the baking dish.
    6. Sprinkle chopped parsley and green onion over the top.
    7. Cover the dish with aluminum foil and bake for 20 minutes.
    8. Remove the foil and bake for an additional 5-10 minutes until the top is golden brown and the eggs are set.
    9. Let it cool slightly before slicing into squares and serving. Enjoy!
    Tips:
    – You can customize this bake by adding in your favorite veggies such as bell peppers or spinach.
    – Serve with a side of fresh fruit for a complete breakfast.
    Prep time: 10 minutes
    Calories: 320 calories per serving (serves 4)
  • Banana Mango Avocado Smoothie Recipe

    Banana Mango Avocado Smoothie Recipe

    Looking for a delicious and healthy smoothie that’s packed with nutrients? This Banana Mango Avocado Smoothie combines the goodness of tropical fruits like banana, mango, and avocado, making it the perfect refreshing treat for any time of the day. Rich in healthy fats, fiber, and antioxidants, this smoothie is not only creamy and delicious but also supports your overall wellness.

    Ingredients:
    1 banana
    1/2 avocado
    1/2 cup mango chunks
    1/4 cup cashews
    1 cup almond milk
    1/2 cup ice cubes
    Instructions:

    Add the banana, avocado, mango chunks, cashews, almond milk, and ice cubes to a blender.
    Blend everything together until smooth and creamy.
    Pour into a glass, and enjoy your tropical smoothie!
    This smoothie is perfect for breakfast, a post-workout snack, or simply as a healthy treat throughout the day. The banana provides natural sweetness, while the avocado and cashews offer healthy fats that keep you feeling satisfied. Plus, the mango adds a refreshing tropical flavor!

    Give it a try and experience the delicious taste and health benefits of this easy-to-make smoothie.

  • Mix 4 ingredients: Simple and easy creamy dessert

    Mix 4 ingredients: Simple and easy creamy dessert

    Hi everyone, today we’re going to learn how to make creamy dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

    How to Make Mix 4 ingredients
    It’s a simple dessert to make, just mix everything together and put it in the fridge to freeze. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:
    ¾ cup (6.8 fl oz) of coconut milk – (200ml)
    1 cup (3.5 oz) of shredded coconut – (100g)
    1 small can (14 oz) of sweetened condensed milk
    1 packet of pineapple-flavored Tang drink mix
    Instructions:
    Simply combine all the ingredients and distribute in serving glasses.

    This recipe is creamy and tasty, and you can decorate it with grated coconut or other ingredients of your choice.

    For best results, I suggest refrigerating the dessert for at least an hour before serving.