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Ingredients:

• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup cold water
• 1 teaspoon vanilla extract

Instructions:

1. Combine: In a large bowl, whisk together the sweetened condensed milk, cold water, and vanilla extract until smooth and creamy.
2. Chill: Cover and refrigerate for at least 4 hours, or until firm.

Tips:

• Flavor variations: Add a pinch of salt for a touch of sweetness. For a twist, stir in a tablespoon of cocoa powder for chocolate marshmallow cream.
• Serving: Enjoy on top of brownies, cookies, or graham crackers. You can also use it to make s’mores.

This quick and easy recipe will satisfy your sweet tooth in no time!

Ingredients:

• • 2 apples, peeled, cored, and chopped

• • 30 ml (2 tablespoons) water
  • 1 cup oatmeal
  • 50g (½ cup) mixed nuts, chopped (walnuts, almonds, etc.)

• • 1 teaspoon vanilla extract (or vanillin)
  • 2 tablespoons avocado oil
  • Optional: Sweetener of your choice (honey, maple syrup, or sugar to taste)

Directions:

Step 1: Make the Applesauce

1. Cook the Apples:
   Place the chopped apples and 30 ml of water in a small saucepan. Cook over medium heat for about 5-8 minutes, stirring occasionally until the apples soften and break down.
2. Mash the Apples:
   Once the apples are soft, mash them with a fork or potato masher to create applesauce. Set aside to cool slightly.

Step 2: Prepare the Donut Batter

1. 1. Mix the Dry Ingredients:
      In a large bowl, combine 1 cup of oatmeal, 50g of chopped nuts, and a pinch of vanillin (or vanilla extract). If using a sweetener, add it at this stage.

1. Add the Wet Ingredients:
   Stir in the applesauce and avocado oil. Mix until well combined. The batter should be slightly sticky and moist.

Step 3: Shape and Bake the Donuts

1. 1. Prepare the Mini Donut Pan:
      Lightly grease a mini donut pan with avocado oil or use a non-stick spray.
   2. Spoon the Batter:
      Using a small spoon or piping bag, carefully fill each cavity of the mini donut pan with the batter, filling each about three-quarters full.

1. Bake:
   Preheat your oven to 200°C (400°F). Bake the mini donuts for 30 minutes, or until golden brown and firm to the touch.

Step 4: Cool and Serve

1. 1. Cool the Donuts:
      Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
   2. Serve:
      Enjoy these mini donuts warm or at room temperature.

Serving Suggestions:

• • Dust with powdered sugar or cinnamon for a sweet topping.
  • Serve with a side of fruit or yogurt for a healthy snack.
  • Drizzle with a little honey or maple syrup for extra sweetness.

• Enjoy with a hot cup of tea or coffee for an afternoon treat.
• Pair with nut butter for a protein-packed snack.

Cooking Tips:

• • Customize the Batter: Add dried fruits like raisins or cranberries for extra flavor, or sprinkle in some cinnamon for a warm spice note.

• Use Different Nuts: Feel free to substitute walnuts and almonds with your favorite nuts like pecans, hazelnuts, or even seeds for added crunch.
• Sweeten to Taste: If you prefer sweeter donuts, add honey, maple syrup, or another sweetener of your choice.
• Check for Doneness: Ovens vary, so check the donuts at the 25-minute mark to avoid overbaking.

Ingredients:

• • 2 stalks of celery (about 100g)
  • 1 carrot (about 70g)
  • 2 zucchini (about 250g)

• • 1 cup frozen Brussels sprouts (about 150g)
  • 1-inch piece of ginger (about 10g)
  • 1 processed cheese (about 100g)

• • 1 tsp salt (5g)
  • ½ tsp black pepper (2g)
  • 3 slices of bread (about 90g)

• • 1 tbsp olive oil (15g)
  • 1 tsp red pepper (2g)
  • 1 tsp dried garlic (2g)

• 1 tbsp fresh dill (about 5g)
• Water (enough to fill the pot)

Directions:

• • Wash and chop the celery, carrot, and zucchini into bite-sized pieces.
  • In a large pot, add the chopped vegetables, frozen Brussels sprouts, ginger, and enough water to cover the vegetables.
  • Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally.

• • Add processed cheese, salt, and black pepper. Stir well to combine.
  • Continue cooking until the vegetables are tender.
  • Blend the soup until smooth using a hand blender or a regular blender.

• • Meanwhile, prepare the croutons: cut the bread into cubes.
  • Heat olive oil in a pan, then toss the bread cubes with salt, red pepper, and dried garlic. Fry until golden brown.
  • Serve the soup hot, topped with the homemade croutons and fresh dill.

Serving Suggestions:

1. 1. Serve with a side of fresh salad for a complete meal.
   2. Pair with a slice of whole-grain bread for extra fiber.

1. 1. Add a dollop of sour cream or Greek yogurt for creaminess.
   2. Top with grated cheese for added flavor.
   3. Serve with a cup of your favorite tea for a warming experience.

Cooking Tips:

• • Feel free to substitute the processed cheese with a variety of cheeses such as cheddar or gouda for a different flavor.
  • If you like your soup thicker, use less water or add a small amount of potato to the soup.

• • For extra flavor, you can sauté the vegetables with garlic before adding water.
  • Adjust the salt and pepper to your taste.
  • Use homemade bread or day-old bread for croutons to reduce waste.

Nutritional Benefits:

• • This soup is high in fiber from the vegetables, which aids digestion.
  • It contains essential vitamins like vitamin C from the carrots, celery, and Brussels sprouts.

• Ginger provides anti-inflammatory benefits, while dill offers antioxidant properties.
• The addition of olive oil provides healthy fats.

Dietary Information:

• • Vegetarian
  • Dairy (if using processed cheese)
  • Gluten (if using regular bread)

Nutritional Facts (Per Serving):

• • Calories: 220 kcal
  • Protein: 7g

• • Carbs: 30g
  • Fat: 8g
  • Fiber: 6g

• Sodium: 800mg

Storage:

• • Allow the soup to cool completely before transferring to an airtight container.

• Store in the refrigerator for up to 3-4 days.
• For longer storage, freeze the soup (without croutons) for up to 3 months.

Ingredients

• • 1 cup oatmeal (90 g)
  • 50 g raisins (⅓ cup)
  • 50 g walnuts, chopped (½ cup)

• • 50 g dried apricots, chopped (⅓ cup)
  • 1 banana, mashed
  • 1 apple, grated (medium-sized)

• 50 g oat flakes (½ cup)

Directions

Step 1: Preheat the Oven

• Preheat your oven to 180°C (360°F).

Step 2: Mix the Ingredients

• • In a large mixing bowl, combine the oatmeal, raisins, chopped walnuts, dried apricots, mashed banana, grated apple, and oat flakes.

• Stir until all the ingredients are evenly distributed.

Step 3: Prepare the Baking Dish

• • Grease a baking dish or line it with parchment paper.

• Transfer the oatmeal mixture to the dish and spread it out evenly.

Step 4: Bake

• • Bake in the preheated oven for 30 minutes or until the top is golden brown and the mixture is set.

Step 5: Cool and Serve

• • Remove the dish from the oven and allow it to cool slightly.
  • Cut into squares or bars and serve warm or at room temperature.

Serving Suggestions

• • Top with a dollop of Greek yogurt and fresh berries for a balanced breakfast.
  • Drizzle with honey or maple syrup for added sweetness.

Cooking Tips

• • Use ripe bananas for natural sweetness and easier mashing.
  • Replace walnuts with pecans or almonds for variety.

• Add a teaspoon of cinnamon or nutmeg for extra flavor.

Nutritional Benefits

• • Oats: High in fiber and good for heart health.

• Walnuts: Rich in omega-3 fatty acids and antioxidants.
• Dried Fruits: Provide natural sugars and are a source of vitamins and minerals.

Dietary Information

• • Vegetarian
  • Dairy-free
  • Can be made gluten-free with certified gluten-free oats.

Nutritional Facts (Per Serving – Approx. 8 servings):

• • Calories: 150
  • Protein: 3 g

• Fat: 6 g
• Carbohydrates: 22 g
• Fiber: 3 g

Ingredients

• Banana: 1 medium, ripe
•  Egg: 1 large
• Sugar: 3 tablespoons
• Vegetable Oil: 3 tablespoons
• Flour: 5 tablespoons (40 g)
• Baking Powder: 1 teaspoon

Servings: 1 large pancake (or 2 smaller )
Total Time: 10 minutes

Step-by-Step Instructions

1. Prepare the Batter

1. Mash the Banana: In a medium bowl, mash 1 ripe banana with a fork until smooth and free of large lumps. A ripe banana works best as it adds natural sweetness and moisture to the pancake.
2. Add the Egg and Sugar: Add 1 large egg and 3 tablespoons of sugar to the mashed banana. Mix well until the ingredients are fully combined and the sugar begins to dissolve.
3. Add Oil and Flour: Gradually add 3 tablespoons of vegetable oil, 5 tablespoons (40 g) of flour, and 1 teaspoon of baking powder to the mixture. Stir until a smooth batter forms, ensuring there are no lumps. The batter should be thick but pourable.

2. Cook the pancake

1. Heat the Pan: Lightly brush a non-stick pan with a small amount of vegetable oil and heat over medium heat.
2. Pour the Batter: Pour the batter into the pan, spreading it evenly to form a thick pancake.
3. Cover and Cook: Cover the pan with a lid and cook for 4-5 minutes, or until the underside is golden brown and bubbles begin to form on the surface.
4. Flip and Cook Again: Carefully flip the pancake using a spatula. Cook the other side for an additional 4-5 minutes until golden brown and fully cooked through.

3. Serve

1. Plate and Garnish: Transfer the finished pancake to a plate. You can sprinkle it with powdered sugar, drizzle with maple syrup, or serve with fresh fruit or a dollop of yogurt for extra flavor and texture.
2. Enjoy: Enjoy your quick and easy banana and egg cake warm. This fluffy and moist pancake-like cake is perfect for a quick breakfast, snack, or dessert!

Tips for the Best 1-Minute Cake

• Ripe Bananas: Make sure to use ripe bananas for the best flavor and texture. Overripe bananas with brown spots are ideal as they are sweeter and mash easily.
• Enhance Flavor: For an extra burst of flavor, add a pinch of cinnamon, a splash of vanilla extract, or a handful of chocolate chips to the batter.
• Substitutions: If you don’t have baking powder, you can use a pinch of baking soda instead. For a healthier option, you can replace some or all of the sugar with a natural sweetener like honey or maple syrup.

Ingredients

• • Eggs: 3
  • Sugar: 90 g (3 oz, 1/2 cup)

• • Salt: A pinch
  • Lemon Zest: From two lemons
  • Butter: 170 g (6 oz, 8 tablespoons), melted

• • Flour: 200 g (7 oz, 1 cup + 1/3 cup)
  • Baking Powder: 15 g (0.5 oz, 3 teaspoons)
  • Milk: 2 tablespoons

For the Soak:

• Lemon Juice: 75 ml (2.5 fl oz, juice of two lemons)
• Powdered Sugar: 100 g (3.5 oz)

Directions

1. Prepare the Batter:
   • • Preheat your oven to 160°C (320°F).

    

   • • In a large mixing bowl, beat 3 eggs with 90 g of sugar and a pinch of salt until the mixture is light and fluffy.
     • Add the zest of two lemons and melted butter (170 g). Mix well.
     • Sift together the flour (200 g) and baking powder (15 g), then fold into the egg mixture.

    

   • Add 2 tablespoons of milk and mix until the batter is smooth.
2. Bake:
   • • Pour the batter into a greased and floured cake pan.

    

   • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
3. Prepare the Lemon Soak:
   • • While the cake is baking, mix 75 ml of lemon juice with 100 g of powdered sugar until fully dissolved.

    

4. Soak the Cake:
   • • Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
     • Pour the lemon soak over the hot cake, allowing it to ab

This cheesy, veggie-packed lasagna is the perfect blend of flavors and textures. A comforting, crowd-pleasing dish ideal for weeknight dinners or special occasions!

Ingredients

For the Sauce:

1. 2 tbsp olive oil
2. 1 large onion, finely chopped
3. 3 cloves garlic, minced
4. 10 oz mushrooms, sliced
5. 10 oz fresh spinach leaves
6. 1 cup grated Parmesan cheese
7. 1 tsp dried basil
8. Salt and pepper, to taste

For the Lasagna:

1. 2 cups ricotta cheese
2. 1 cup shredded mozzarella cheese
3. 1/4 cup grated Parmesan cheese
4. 1 egg, beaten
5. 1 tsp dried oregano
6. Salt and pepper, to taste
7. 8-10 lasagna noodles
8. 1 cup shredded mozzarella cheese (for topping)

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Instructions

Step 1: Prep the Oven and Noodles

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.

Step 2: Make the Sauce

1. In a large skillet, heat 2 tbsp olive oil over medium heat.
2. Add the chopped onion and cook for 3-4 minutes, or until softened.
3. Stir in the minced garlic and cook for 1 minute.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Toss in the spinach leaves, cooking until wilted.
6. Stir in the Parmesan cheese, dried basil, salt, and pepper. Mix well and set aside.

Step 3: Prepare the Ricotta Mixture

1. In a bowl, combine 2 cups ricotta cheese, 1 egg, 1 tsp dried oregano, salt, and pepper. Mix until smooth.

Step 4: Assemble the Lasagna

1. Spread a thin layer of the mushroom-spinach sauce on the bottom of a 9×13-inch baking dish.
2. Arrange 4 lasagna noodles on top of the sauce.
3. Spread half of the ricotta mixture evenly over the noodles.
4. Sprinkle with half of the shredded mozzarella cheese.
5. Repeat the layers: mushroom sauce, noodles, ricotta mixture, and mozzarella cheese.
6. Top with the remaining 1 cup mozzarella cheese.

Step 5: Bake

1. Cover the dish tightly with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.

Serving Suggestions

• Serve hot with a crisp side salad and garlic bread for a complete meal.
• Pair with a glass of red wine or sparkling water with lemon for a refreshing accompaniment.

Why You’ll Love This Recipe

• Vegetarian Comfort Food: Packed with flavor and hearty veggies.
• Make-Ahead Option: Assemble ahead and refrigerate, then bake when ready.
• Cheesy Perfection: Layers of creamy ricotta and gooey mozzarella.

Pro Tips for Success

1. Avoid Soggy Noodles: Don’t overcook the lasagna noodles—they’ll cook further in the oven.
2. Enhance the Sauce: Add a splash of white wine or vegetable broth for extra flavor.
3. Make It Extra Cheesy: Mix shredded mozzarella directly into the mushroom sauce for added creaminess.

This Spinach & Mushroom Lasagna is a recipe you’ll want to save and share—it’s simply irresistible! ✨ Enjoy every cheesy, veggie-filled bite!