Buffalo Macaroni Salad

With its tart buffalo sauce, creamy dressing, and soft chicken, Buffalo Macaroni Salad is a spicy take on the classic macaroni salad. It's great as a side dish for any event, like a picnic or a potluck.

Ingredients:

• 8 oz macaroni pasta
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/4 cup buffalo sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1 cup cooked and shredded chicken breast
• 1/2 cup crumbled blue cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Follow the directions on the box to cook the macaroni until it is al dente

After you drain and rinse it with cold water, let it cool down all the way

Put Greek yogurt, buffalo sauce, garlic powder, onion powder, and mayonnaise in a large bowl

Mix it well until it's smooth

Put the cooked and cooled macaroni into the bowl

Add the dressing and toss it around to cover it all

Add the red bell pepper, green bell pepper, red onion, and diced celery

Add the blue cheese crumbles and the chicken shreds

Add salt and pepper to the salad as needed

You can change how spicy you want it by adjusting the amount of buffalo sauce

Let the Buffalo Macaroni Salad chill in the fridge for at least an hour so that the flavors can mix

If you want, you can add more blue cheese and fresh parsley to the top before serving

Have fun with your tasty Buffalo Macaroni Salad!

Pomegranate, Parsley, and Buckwheat Salad

The earthy taste of buckwheat, the sweetness of pomegranate seeds, and the freshness of parsley come together in this Pomegranate, Parsley, and Buckwheat Salad, which is both tasty and good for you. This salad goes well with any meal.

Ingredients:

• 1 cup buckwheat groats
• 2 cups water
• 1 pomegranate, seeds removed
• 1 bunch fresh parsley, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

Rinse the buckwheat groats under cold water until the water runs clear

In a saucepan, bring 2 cups of water to a boil

Add the rinsed buckwheat groats and reduce heat to low

Cover and simmer for 10-12 minutes or until the buckwheat is tender and the water is absorbed

Remove from heat and let it cool

In a large mixing bowl, combine the cooked and cooled buckwheat, pomegranate seeds, and finely chopped parsley

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper

Drizzle the dressing over the salad ingredients and toss gently to combine

Refrigerate the salad for at least 30 minutes to allow the flavors to meld

Serve chilled and garnish with extra parsley if desired

Brown-Butter Lobster Risotto

Indulge in the rich flavors of brown-butter risotto combined with succulent lobster meat. This dish is a decadent seafood delight that's perfect for special occasions or when you're craving a luxurious meal.

Ingredients:

• 1 lobster about 1 1/2 pounds, cooked and meat removed
• 1 cup Arborio rice
• 4 cups seafood or vegetable broth
• 1/2 cup dry white wine
• 4 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 shallot, minced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put the seafood or vegetable broth in a medium-sized saucepan and heat it over low heat

Warm up 2 tablespoons of butter in a big pan over medium-low heat

It will take about two minutes of cooking after adding the minced shallot and garlic

Put the Arborio rice in the pan and toast it for about two minutes while stirring it all the time

Add the white wine and stir it around a few times while cooking until it's gone

Using a ladle at a time, add the warm broth to the pan while stirring often

Let the broth soak in between additions before adding the next

For another 18 to 20 minutes, or until the rice is creamy and cooked all the way through, keep going

Cut the lobster meat into small pieces while the risotto is cooking

Melt the last two tablespoons of butter over medium heat in a different pan

It will take about 34 minutes of cooking until the butter turns golden brown and smells nutty

Put the lobster meat that has been cut up into the brown butter skillet and saut for a short time, until everything is hot

Take the risotto off the heat and add the grated Parmesan cheese

Add pepper and salt to taste

Spread the risotto out on plates or bowls to serve

Add the lobster meat that has been browned in butter to each serving and garnish with fresh parsley

Have fun!

Strawberries with Coconut Ice Cream

Indulge in the refreshing combination of creamy coconut ice cream infused with the sweetness of fresh strawberries. This dairy-free treat is perfect for those craving a tropical twist on a classic dessert.

Ingredients:

• 1 cup coconut cream
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced

Instructions:

In a mixing bowl, whisk together coconut cream, coconut milk, maple syrup, and vanilla extract until well combined

Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency

Transfer the churned ice cream into a freezer-safe container, fold in the sliced strawberries, and gently mix to distribute them evenly

Cover the container and freeze the ice cream for at least 4 hours or until firm

Serve the coconut ice cream topped with additional sliced strawberries if desired

Mediterranean Grilled Lamb Kebabs

Elevate your BBQ game with these succulent Mediterranean Grilled Lamb Kebabs. Marinated in a flavorful blend of olive oil, garlic, and aromatic spices, these kebabs are perfect for a taste of the Mediterranean at your next barbecue.

Ingredients:

• 1
• 5 lbs lamb, cubed
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp ground cumin
• Salt and pepper to taste
• Juice of 1 lemon
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• Cherry tomatoes for skewering

Instructions:

Cut up garlic, ground cumin, salt, pepper, dried oregano, dried rosemary, and lemon juice and put them in a bowl

This is the marinade

Make sure all the lamb cubes are well covered with the marinade before adding them

For the best taste, cover and put in the fridge for at least two hours or overnight

Warm up the grill over medium-high heat

On skewers, alternate pieces of marinated lamb, bell pepper chunks, red onion wedges, and cherry tomatoes to make the dish more interesting

Place the skewers on a hot grill and cook for 10 to 12 minutes, turning them over every so often, until the lamb is cooked the way you like it and the vegetables are charred and soft

Take them off the grill and give them a minute or two to rest before you serve them

Enjoy the Mediterranean Grilled Lamb Kebabs with your favorite sides

Tuna Burgers with Carrot-Ginger Sauce

Delicious tuna burgers with a hint of Asian-inspired flavors, served on whole wheat buns and topped with a refreshing carrot-ginger sauce.

Ingredients:

• 1 lb fresh tuna steaks, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup green onions, chopped
• 1 egg, beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• Salt and pepper to taste
• 4 whole wheat burger buns
• Sesame seeds for garnish

Instructions:

Cut up the tuna and put it in a large bowl

Add the breadcrumbs, green onions, beaten egg, soy sauce, sesame oil, garlic powder, salt, and pepper

Thoroughly mix the ingredients together until they are well blended

Split the mixture in half and shape each half into a burger patty

Warm up the grill over medium-high heat

The tuna burgers should be cooked for 4 to 5 minutes on each side, or until they're done the way you like them

Warm up the whole wheat buns on the grill while the burgers are cooking

Take the tuna burgers off the grill and give them a minute to cool down

Put a toasted bun on top of each tuna burger

Add the carrot-ginger sauce to the burgers and sprinkle sesame seeds on top

Feel free to eat the Tuna Burgers with Carrot-Ginger Sauce right away

Jalapeno-Roasted Potatoes

These Jalapeno-Roasted Potatoes are a spicy and flavorful twist on traditional roasted potatoes. The heat from the jalapenos adds a kick, while the garlic infuses the potatoes with savory goodness. Perfect as a side dish or snack!

Ingredients:

• 6 small potatoes, quartered
• 2 jalapenos, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Toss the potatoes, garlic, jalapenos, olive oil, salt, and pepper in a large bowl until the potatoes are well covered

Spread the potato mix out in a single layer on a parchment-lined baking sheet

Put the potatoes in an oven that has already been heated and roast them for 25 to 30 minutes, stirring them once or twice during that time

Take it out of the oven when it's done and sprinkle it with chopped fresh cilantro

Green Tea Apple Smoothie

Smoothie made with green tea, apples, and spinach that is both tasty and good for you.

Ingredients:

• 2 green tea bags
• 1 cup hot water
• 2 green apples, peeled and chopped
• 1 ripe banana
• 1 cup spinach leaves
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey
• 1/2 cup ice cubes

Instructions:

Steep green tea bags in hot water for 3-5 minutes

Allow to cool

In a blender, combine steeped green tea, chopped green apples, banana, spinach leaves, Greek yogurt, honey, and ice cubes

Blend until smooth and creamy

Pour into glasses and serve immediately

Power Salad by Bakers Royale

Bakers Royale's Power Salad is a great mix of fresh vegetables, quinoa, and chickpeas, which are high in protein. Adding balsamic vinaigrette to this healthy and filling salad gives it a tangy kick.

Ingredients:

• 2 cups of baby spinach leaves
• 1 cup of quinoa, cooked and cooled
• 1 cup of chickpeas, canned and drained
• 1/2 cup of cherry tomatoes, halved
• 1/2 cup of cucumber, diced
• 1/4 cup of red onion, finely chopped
• 1/4 cup of feta cheese, crumbled
• 1/4 cup of roasted pumpkin seeds
• 1/4 cup of balsamic vinaigrette dressing

Instructions:

Put the baby spinach leaves and cooked quinoa in a large salad bowl

Chipotle beans, cherry tomatoes, cucumber, and red onion should all be put in the bowl

Toast the pumpkin seeds and crumble the feta cheese and add them to the salad

Add the balsamic vinaigrette dressing to the salad and mix it all together

Mix everything together until it's well blended

Serve your Power Salad right away and enjoy its health benefits!

BEST Flourless Chocolate Cake Lil' Luna

Indulge in the ultimate chocolate lover's delight with this BEST Flourless Chocolate Cake recipe by Lil' Luna. This rich and fudgy cake is perfect for special occasions or any time you crave a chocolatey treat. Plus, it's gluten-free!

Ingredients:

• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/4 cup brewed coffee optional
• Powdered sugar for dusting optional
• Whipped cream optional
• Fresh berries optional

Instructions:

Warm up your oven to 375F 190C and lightly oil a 9-inch circular cake pan

Melt the unsalted butter and semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring after each to ensure smoothness

Let it cool down a little

Mix the eggs, vanilla extract, salt, and granulated sugar in a separate bowl until thoroughly blended

Stirring constantly, slowly incorporate the melted chocolate mixture into the sugar and egg mixture

To intensify the chocolate flavor, stir in some brewed coffee, if desired

Over the batter, sift in the unsweetened cocoa powder and fold in until completely incorporated

After filling the cake pan, level the top with the batter

For about 25 to 30 minutes, or until the cake is set around the edges but still slightly jiggly in the center, bake it in a preheated oven

After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling

When the cake has cooled, you can serve it with fresh berries and whipped cream and dust it with powdered sugar if you'd like

Savor your rich chocolate cake without using any flour!

Spicy Tuna Croquette Sliders with Chunky Avocado Pesto

These spicy tuna croquette sliders with chunky avocado pesto are a delicious twist on a classic tuna sandwich. The combination of spicy tuna patties and creamy avocado pesto creates a flavor explosion that will leave you craving more. Perfect for a quick lunch or a fun party appetizer!

Ingredients:

• 2 cans tuna, drained
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/4 cup chopped cilantro
• 1/4 cup chopped red onion
• 2 tablespoons lime juice
• 12 slider buns
• Lettuce leaves for garnish
• Tomato slices for garnish

Instructions:

Put the breadcrumbs, chili powder, cayenne pepper, salt, and pepper in a bowl and mix them with the tuna

Place the patties on a baking sheet that has been lined with parchment paper

Put them in the oven at 375F 190C for 15 to 20 minutes, or until they are golden brown and crispy

Chop the red onion, cilantro, and avocado into small pieces

Add lime juice and mix them slowly in a different bowl

This will make chunky avocado pesto

Peel and cut the slider buns into pieces

Put a small amount of chunky avocado pesto on the bottom half of every slider bun

Put a croquette of tuna on top of the pesto, and then add tomato slices and lettuce leaves to the sides

Place the top half of the slider bun on top and serve

Baked Puff Pastry Monte Cristo

This Baked Puff Pastry Monte Cristo recipe is a tasty take on the traditional Monte Cristo sandwich. National Grilled Cheese Month is the perfect time for it!

Ingredients:

• 2 sheets of puff pastry
• 4 slices of ham
• 4 slices of Swiss cheese
• 4 slices of turkey
• 2 tablespoons Dijon mustard
• 1 egg, beaten

Instructions:

Preheat your oven to 375F 190C

Lay out the puff pastry sheets on a clean surface and cut each sheet into 4 equal squares, creating 8 squares in total

Spread a thin layer of Dijon mustard on 4 of the puff pastry squares

Place a slice of ham, a slice of Swiss cheese, and a slice of turkey on top of the mustard-covered squares

Top each with one of the remaining puff pastry squares to create a sandwich

Use a fork to crimp the edges of each pastry to seal the sandwiches

Brush the tops of the sandwiches with the beaten egg for a golden finish

Place the sandwiches on a baking sheet lined with parchment paper

Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and puffed up

Remove from the oven, let cool slightly, and serve warm

Low Carb, Gluten, and Dairy-Free Recipe

Indulge in these flavorful muffins that are not only low-carb but also gluten and dairy-free. Made with almond flour, coconut flour, and ground flaxseed, these muffins are packed with fiber and healthy fats. They're perfect for anyone following a keto or grain-free lifestyle!

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 2 tsp baking powder
• 1/4 tsp sea salt
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 2 tbsp apple cider vinegar
• 2 tbsp erythritol or preferred low-carb sweetener
• 1 tsp vanilla extract

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with paper liners

In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, baking powder, and sea salt

In a separate bowl, whisk together eggs, melted coconut oil, unsweetened almond milk, apple cider vinegar, erythritol, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until well combined

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full

Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean

Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely

Enjoy these delicious low-carb, gluten, and dairy-free muffins as a satisfying snack or breakfast option!