Healthy Nut & Seed Energy Cookies

 

Healthy Nut & Seed Energy Cookies

Naturally sweet, crunchy, and packed with wholesome goodness, these Healthy Nut & Seed Energy Cookies are the perfect guilt-free snack! Made with oats, dried fruits, assorted nuts, and seeds, they're gluten-free, refined sugar-free, and ideal for on-the-go energy boosts or post-workout fuel.

Ingredients

1 cup rolled oats

½ cup mixed nuts (cashews, almonds, walnuts), roughly chopped

¼ cup pumpkin seeds

2 tbsp chia seeds

2 tbsp flaxseeds

½ cup dried cranberries (or raisins)

¼ cup natural peanut butter or almond butter

¼ cup honey or maple syrup

1 tsp vanilla extract

½ tsp cinnamon

Pinch of salt

Instructions

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine oats, nuts, seeds, dried fruits, cinnamon, and salt.

In a small saucepan over low heat, melt peanut butter and honey together until smooth. Stir in vanilla extract.

Pour the wet mixture over the dry ingredients and stir until fully coated.

Using a cookie scoop or spoon, form cookies on the baking sheet and gently press to flatten into rounds.

Bake for 12–15 minutes or until golden and firm. Let cool completely on a rack to set.

Notes

For a vegan version, use maple syrup instead of honey.

Feel free to customize with your favorite nuts or seeds.

Store in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.

Cranberry Walnut Chickpea Salad with Orange Vinaigrette

 Cranberry Walnut Chickpea Salad with Orange Vinaigrette 

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cup fresh spinach, chopped

• 1/2 cup dried cranberries

• 1/2 cup walnuts, roughly chopped

• 1/4 cup red onion, finely diced

For the Orange Vinaigrette:

• 1/4 cup fresh orange juice

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey or maple syrup

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, chopped spinach, dried cranberries, walnuts, and red onion.

2. In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.

3. Pour the vinaigrette over the salad and toss gently to coat evenly.

4. Chill for 10-15 minutes before serving to allow flavors to meld.

Enjoy this fresh, crunchy, and tangy salad!

Classic Caprese Salad

 

Classic Caprese Salad: Summer Simplicity at Its Best

Ingredients

 Ripe red & golden tomatoes (sliced)

 Fresh mozzarella (sliced)

 Fresh basil leaves

 Sea salt & cracked black pepper

 Extra-virgin olive oil

 Pinch of dried oregano

 Directions

Layer tomato and mozzarella slices in a circular pattern.

Tuck basil leaves between layers.

Drizzle generously with olive oil.

Sprinkle with sea salt, pepper, and a pinch of oregano.

Delicious Creamy Coconut Cake

 Delicious Creamy Coconut Cake!

Ingredients:

1 (16 oz) package white cake mix

1 (14 oz) can cream of coconut

1 (14 oz) can sweetened condensed milk

1 (16 oz) container thawed whipped topping

1 (10 oz) package flaked coconut

Instructions:

1️⃣ Bake the cake mix in a 9x13 inch pan and let it cool completely.

2️⃣ Mix cream of coconut and sweetened condensed milk.

3️⃣ Poke holes in the cooled cake with a straw and pour the mixture over it.

4️⃣ Spread whipped topping on top.

5️⃣ Sprinkle with flaked coconut and chill for a few hours.

Serving Suggestion: Serve cold, topped with vanilla ice cream or toasted coconut for extra crunch! Perfect for any occasion!

Hot Honey Beet Carpaccio with Feta Snowflakes

Hot Honey Beet Carpaccio with Feta Snowflakes

Ingredients:

Beet Carpaccio:

3 medium cooked beets, thinly sliced (boiled or roasted)

1 tbsp (15 ml) olive oil

½ tsp (2–3 g) sea salt

¼ tsp (1–2 g) black pepper

Hot Honey Drizzle:

2 tbsp (30 ml) honey

½ tsp (2–3 g) chili flakes (adjust to heat preference)

1 tsp (5 ml) lemon juice

Feta Snowflakes:

½ cup (75 g) feta cheese, crumbled finely

Optional: freeze feta 10 minutes before crumbling for a snowy texture

Optional Garnishes:

Fresh mint or thyme

Crushed pistachios

Extra chili flakes

Directions:

Prepare beets:

Slice cooked beets into very thin rounds using a knife or mandoline.

Arrange them on a serving plate in a circular pattern.

Drizzle with olive oil, then sprinkle salt and pepper.

Make hot honey:

Warm honey slightly until fluid.

Stir in chili flakes and lemon juice.

Assemble carpaccio:

Drizzle hot honey over the beet slices.

Add feta snowflakes:

Sprinkle crumbled feta across the top so it resembles “snow.”

Finish:

Add mint, thyme, or pistachios if desired.

Serve chilled or at room temperature.

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Kcal: ~160 kcal per serving

Servings: 4–6 servings

 

Cranberry Orange Sour Cream Scones

Ingredients

• Dry Ingredients:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Wet Ingredients:
• 1/2 cup cold unsalted butter, cut into cubes
• 1/2 cup sour cream
• 1 large egg
• 1–2 tablespoons orange zest (zest of 1 large orange)
• 1 teaspoon vanilla extract
• 2–3 tablespoons orange juice (as needed, just enough to bring dough together)
• Add-Ins:
• 1 cup fresh or frozen cranberries (or 3/4 cup dried cranberries)
• Optional Topping:
• 1–2 tablespoons coarse sugar (for sprinkling)
• Simple Orange Glaze (optional):
• 1/2 cup powdered sugar
• 1–2 teaspoons orange juice (enough to make a drizzleable glaze)

Instructions

1. 1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. 2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. 3. Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter throughout. Keep the butter as cold as possible for flakier scones.
4. 4. Whisk the wet ingredients: In a separate small bowl, whisk together the sour cream, egg, orange zest, and vanilla extract until smooth and combined.
5. 5. Bring the dough together: Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until the dough starts to come together. If the mixture looks dry or there are lots of loose floury bits, add orange juice 1 tablespoon at a time, mixing lightly, until the dough clumps and holds together when pressed.
6. 6. Add the cranberries: Gently fold in the cranberries (fresh, frozen, or dried) just until evenly distributed. If using frozen cranberries, you don’t need to thaw them first—just work quickly so they don’t chill the dough too much.
7. 7. Shape the dough: Turn the dough out onto a lightly floured surface. Pat and gently press it into a round disk about 1 inch (2.5 cm) thick. Try not to overwork the dough to keep the scones tender.
8. 8. Cut into wedges: Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like cutting a pizza. Transfer the wedges to the prepared baking sheet, spacing them a few inches apart.
9. 9. Top and bake: If desired, sprinkle the tops with coarse sugar for extra crunch and sparkle. Bake in the preheated oven for 15–18 minutes, or until the scones are puffed and lightly golden around the edges and on top.
10. 10. Cool slightly and glaze (optional): Allow the scones to cool on the baking sheet for about 5–10 minutes. For the orange glaze, stir together powdered sugar and enough orange juice to make a smooth, drizzleable glaze. Drizzle over the warm or cooled scones and let set briefly before serving.
11. 11. Serve and store: Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Rewarm gently in a low oven if desired

Christmas Salad

 My grandma always said every table needs something green, red, and made with love. 

This Christmas Salad does all three — fresh, creamy, and full of crunch!

Ingredients:

 • 1 broccoli, chopped into florets

 • 1 cauliflower, chopped into florets

 • 1 red onion, thinly sliced

 • 2 cups cherry tomatoes, halved

 • ½ cup shredded cheese (optional)

Dressing:

 • 1 cup mayonnaise

 • ½ cup sour cream

 • 1 tbsp cider vinegar

 • 1 tbsp sugar

 • ½ tsp black pepper

Instructions:

1️⃣ Combine veggies in a large mixing bowl.

2️⃣ In a separate bowl, whisk together dressing ingredients.

3️⃣ Pour dressing over veggies and toss to coat.

4️⃣ Chill in the fridge for 1 hour before serving. Enjoy! 🤍