Skip to main content

Posts

Sugar Free Coconut Carrot Cakes

You can enjoy these delicious sugar-free coconut carrot cakes as a treat while on a low-carb or Trim Healthy Mama THM S diet. They taste great as a dessert or snack because they are full of coconut and cinnamon. Ingredients: 1 cup shredded carrots 1/2 cup coconut flour 1/2 cup unsweetened shredded coconut 1/4 cup erythritol or preferred sugar substitute 4 large eggs 1/4 cup coconut oil, melted 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp baking powder Pinch of salt Instructions: Warm the oven up to 175F 350C You can grease a muffin tin or put cupcake liners inside it Shred the carrots, add the coconut flour, coconut shreds, erythritol, cinnamon, nutmeg, baking powder, and salt to a bowl Melt the coconut oil and add the eggs to a different bowl Use a whisk to mix the ingredients together Add the wet ingredients to the dry ones and mix them tog...
Post a Comment
Read more
Recent posts

OMG Ultimate Milk Chocolate Cashew Cookies

Indulge in the ultimate milk chocolate cashew cookies that are a perfect blend of rich chocolate, crunchy cashews, and buttery goodness. These cookies are sure to satisfy your sweet tooth cravings Ingredients: 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk chocolate chips 1 cup cashews, chopped Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet Melt the butter and mix it with the brown sugar and white sugar in a large bowl until the mixture is smooth and creamy Adding the eggs one at a time and mixing them in is the next step Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk Slowly add the dry ingredients to the wet ones and mi...
Post a Comment
Read more

Vegan Chanterelle Goulash

This is a hearty vegan goulash made with potatoes, carrots, bell peppers, and wild chanterelle mushrooms in a tomato-based broth. The mushrooms give it a rich, earthy flavor. Ingredients: 400g wild chanterelle mushrooms, cleaned and sliced 2 tablespoons olive oil 1 large onion, diced 2 cloves garlic, minced 2 large potatoes, peeled and diced 2 large carrots, peeled and diced 1 red bell pepper, diced 1 tablespoon tomato paste 1 teaspoon paprika 1 teaspoon caraway seeds 1 teaspoon marjoram 1 bay leaf Salt and pepper to taste 500ml vegetable broth 2 tablespoons flour 2 tablespoons water Fresh parsley for garnish Instructions: Put olive oil in a big pot and heat it over medium-low heat Put in the garlic and onions, and cook them until they become clear Put in the bell pepper, potatoes, mushrooms, and carrots Bring it to a boil Add paprika, black pepper, marjor...
Post a Comment
Read more

Vegan Red Velvet Blondies

Enjoy the rich flavors of red velvet with these blondies that are vegan. Theyre moist and fudgy, and theyre great for any event. Ingredients: 1 cup all-purpose flour 1/2 cup vegan butter, melted 1 cup coconut sugar 1/4 cup unsweetened cocoa powder 1/4 cup almond milk 1 tsp vanilla extract 1/2 tsp apple cider vinegar 1/2 tsp baking powder 1/4 tsp salt 1 tbsp beetroot powder for coloring 1/2 cup vegan white chocolate chips Instructions: Warm the oven up to 175F 350C Put parchment paper inside a baking pan that has been greased Put melted vegan butter, coconut sugar, almond milk, vanilla extract, and apple cider vinegar in a bowl and mix them together using a whisk Add the baking powder, cocoa powder, salt, and beetroot powder to the butter and sugar Mix it up until its just right Add the vegan white chocolate chips and mix them in Spread out the batter in the baking pan...
Post a Comment
Read more

Easy BBQ Brisket Slow Cooker

This gluten-free barbecue brisket recipe is perfect for busy days when you want a flavorful meal without much effort. The slow cooker does all the work, resulting in tender and juicy brisket infused with smoky barbecue flavors. Ingredients: 3 lbs beef brisket, trimmed 1 cup gluten-free barbecue sauce 1/2 cup beef broth 2 cloves garlic, minced 1 onion, sliced Salt and pepper to taste Instructions: Season brisket with salt and pepper Place sliced onions and minced garlic at the bottom of the slow cooker Put the brisket on top of the onions and garlic In a bowl, mix the barbecue sauce and beef broth, then pour over the brisket Cover and cook on low for 8-10 hours or until the brisket is tender Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes before slicing Serve with additional barbecue sauce if desired
Post a Comment
Read more

Bacon and Egg Burger

Indulge in a delicious homemade burger with crispy bacon, a juicy beef patty, a fried egg, and flavorful condiments. This Bacon and Egg Burger is a breakfast and lunch delight Ingredients: 4 burger buns 4 burger patties beef or your choice 8 strips of bacon 4 eggs 4 slices of cheddar cheese 1/4 cup mayonnaise 2 tablespoons ketchup 2 tablespoons Dijon mustard 1 cup lettuce leaves 1 tomato, sliced Salt and pepper to taste Instructions: Warm up the grill or pan on the stove over medium-high heat After cooking bacon until its crispy, drain it on paper towels Add salt and pepper to the burger patties, and then grill them for 3 to 4 minutes on each side, or until theyre done the way you like them Add a slice of cheddar cheese to each patty and let it melt in the last minute of cooking In a different pan, cook the eggs however you like sunny side up or over-easy To make the sau...
Post a Comment
Read more

Slow Cooker Queso Verde

This Slow Cooker Queso Verde dip is smooth and tasty, and its great for getting together with friends and family. When you mix white cheese, green chilies, salsa verde, and cilantro together, you get a deliciously new take on traditional queso. Ingredients: 1 lb white cheese such as Monterey Jack or White American, cubed 1 cup milk 1 can 4 5 oz chopped green chilies 1/2 cup salsa verde 1/4 cup chopped fresh cilantro 1/4 teaspoon garlic powder Tortilla chips, for serving Instructions: In a slow cooker, combine cubed cheese, milk, chopped green chilies, salsa verde, chopped cilantro, and garlic powder Cover and cook on low for 1-2 hours, stirring occasionally, until the cheese is melted and the mixture is smooth Once fully melted, reduce heat to warm and serve directly from the slow cooker with tortilla chips
Post a Comment
Read more