Summer Berry Sangria

A fruity and refreshing sangria that is great for summer parties. There is a wonderful mix of flavors when you mix red wine, brandy, and mixed berries.

Ingredients:

• 1 bottle red wine
• 1/4 cup brandy
• 2 cups mixed berries strawberries, raspberries, blueberries
• 1 orange, sliced
• 1 lemon, sliced
• 1/4 cup honey or sugar optional
• 2 cups sparkling water or club soda
• Ice cubes

Instructions:

In a large pitcher, combine the red wine and brandy

Add the mixed berries, orange slices, and lemon slices to the pitcher

If desired, add honey or sugar to sweeten the sangria

Refrigerate the sangria for at least 2 hours to allow the flavors to meld

Just before serving, stir in the sparkling water or club soda

Serve the sangria over ice cubes in glasses, garnished with additional berries and citrus slices

Garlic Soba and Zucchini Noodles

This Garlic Soba and Zucchini Noodles dish combines the nuttiness of soba noodles with the freshness of zucchini, all enhanced by the savory flavor of garlic and a hint of sesame. Its a quick and healthy meal option perfect for any day of the week.

Ingredients:

• 2 bundles soba noodles
• 2 medium zucchinis, spiralized
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

As directed on the package, cook the soba noodles

Once they are done, drain them and set them aside

Set olive oil on medium heat in a large pan

Add the minced garlic and cook until it smells good

Toss the spiralized zucchini noodles around a lot as you cook them for two to three minutes

Soy sauce, sesame oil, salt, and pepper should all be added to the pan with the cooked soba noodles

Toss everything together until its all well mixed and hot

Serve hot with sesame seeds on top

Paleo Spaghetti Squash Fritters

A tasty and nutritious substitute for regular fritters are these Paleo spaghetti squash fritters. They are the ideal side dish or appetizer for any meal because they are so full of flavor and nutrients.

Ingredients:

• 1 medium spaghetti squash, cooked and shredded
• 2 eggs, beaten
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Coconut oil for frying

Instructions:

Shredded spaghetti squash, beaten eggs, almond flour, coconut flour, chopped parsley, onion powder, garlic powder, salt, and pepper should all be combined in a big bowl

Blend until well combined

In a skillet over medium heat, preheat the coconut oil

Little patties of the spaghetti squash mixture should be formed and then carefully added to the heated skillet

The fritters should be cooked for 34 minutes on each side, or until crispy and golden brown

Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil

Enjoy while hot

Quinoa Stuffed Bell Peppers

These tasty Quinoa Stuffed Bell Peppers are a great vegan meal because they are full of protein and good for you nutrients. You can have a cozy dinner at home or share them with friends. After mixing quinoa, black beans, and spices together, you get a filling that is both hearty and tasty.

Ingredients:

• 4 large bell peppers, halved and deseeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• 1 cup vegan shredded cheese optional

Instructions:

Preheat the oven to 375F 190C

In a saucepan, bring the vegetable broth to a boil

Add quinoa, reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed

In a large skillet, saut onion and garlic until translucent

Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper

Cook for 5-7 minutes, stirring occasionally

Combine cooked quinoa with the bean mixture

Stir in chopped cilantro and lime juice

Adjust seasoning if needed

Stuff each bell pepper half with the quinoa mixture, pressing gently to pack it in

Place stuffed peppers in a baking dish

If using vegan cheese, sprinkle it over the stuffed peppers

Cover the baking dish with foil and bake for 25-30 minutes, or until peppers are tender

Remove foil and bake for an additional 5 minutes to melt the cheese, if using

Serve hot, garnished with extra cilantro if desired

Rainbow Fruit Pizza Tart 1

This Rainbow Fruit Pizza Tart is a delightful dessert that combines the sweetness of sugar cookie crust with creamy cream cheese filling and a vibrant array of fresh fruits. Its a perfect treat for any occasion, bringing color and flavor to your table.

Ingredients:

• 1 pre-made sugar cookie dough
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Assorted fresh fruits such as strawberries, kiwi, blueberries, pineapple, and mandarin oranges

Instructions:

Preheat oven to 350F 175C

Press the sugar cookie dough into the bottom of a tart pan, forming an even crust

Bake the crust for 12-15 minutes, or until golden brown

Allow it to cool completely

In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy

Spread the cream cheese mixture evenly over the cooled cookie crust

Arrange the assorted fresh fruits on top of the cream cheese mixture in a rainbow pattern, starting with strawberries, then kiwi, blueberries, pineapple, and mandarin oranges

Chill the tart in the refrigerator for at least 1 hour before serving

Slice and serve chilled

Enjoy

Fig & Pecan Rustic Loaf

A delightful vegan loaf filled with the natural sweetness of figs and the crunchiness of pecans, perfect for breakfast or a midday snack.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup chopped dried figs
• 1/2 cup chopped pecans

Instructions:

Preheat oven to 350F 175C

In a large mixing bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt

In another bowl, mix almond milk, olive oil, maple syrup, and vanilla extract

Pour wet ingredients into the dry ingredients and stir until just combined

Fold in chopped figs and pecans

Transfer the batter into a greased loaf pan

Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean

Let it cool before slicing

Instant Pot Tacos

These Instant Pot Tacos are a quick and easy dinner option for busy weeknights. The Instant Pot makes cooking the flavorful taco meat a breeze, and you can customize your tacos with your favorite toppings.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup water
• 1 cup salsa
• 8 small taco shells
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1 tomato, diced
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

Set your Instant Pot to saut mode and add the ground beef

Cook until browned, breaking it apart with a spoon as it cooks

Add the chopped onion, diced bell pepper, and minced garlic to the Instant Pot

Saut for a few minutes until the vegetables are softened

Stir in the taco seasoning and season with salt and pepper

Add water and salsa to the pot, then close the lid and set the Instant Pot to manual high pressure for 5 minutes

Once the cooking cycle is complete, do a quick release of pressure and carefully open the lid

Spoon the taco meat mixture into the taco shells

Top each taco with shredded cheddar cheese, lettuce, diced tomato, sour cream, and fresh cilantro

Serve hot and enjoy your Instant Pot Tacos