Carrot Fritters with Avocado Cream Sauce

These Paleo-friendly carrot fritters are a tasty and nutritious snack or side dish. They're made with fresh grated carrots and seasoned with spices, then fried to crispy perfection. The creamy avocado sauce adds a rich and savory twist to this dish, making it a satisfying and flavorful treat.

Ingredients:

• 2 cups grated carrots
• 2 eggs
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons coconut oil for frying

Instructions:

Grated carrots, eggs, almond flour, coconut flour, paprika, onion powder, garlic powder, and black pepper should all be combined in a big mixing bowl

Stir until thoroughly mixed and the mixture holds together

In a skillet set over medium-high heat, warm the coconut oil

Form 1/4 cup of the carrot mixture into a patty by scooping it out

Using a spatula, flatten the carrot patty after placing it in the heated skillet

Cook until crispy and golden brown, 3 to 4 minutes on each side

Continue with the remaining carrot mixture, adjusting the skillet's oil content with more coconut if necessary

In a food processor or blender, puree 1 ripe avocado, 1/4 cup coconut milk, lime juice, clove of garlic, and salt to taste to make the Avocado Cream Sauce while the fritters are cooking

Top the hot carrot fritters with a generous dollop of Avocado Cream Sauce

Savor your tasty and nutritious Avocado Cream Sauce-Avocado Carrot Fritters!

Chicken Quinoa Stew

A hearty and nutritious chicken quinoa stew that combines the wholesome goodness of quinoa with tender chunks of chicken and a medley of vegetables, simmered in a flavorful broth.
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Ingredients:

• 1 cup quinoa, rinsed
• 1 lb chicken breast, diced
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion, carrots, celery, and minced garlic

Saut until vegetables are tender

Add diced chicken to the pot and cook until browned on all sides

Stir in diced tomatoes, quinoa, chicken broth, dried thyme, dried rosemary, bay leaf, salt, and pepper

Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until quinoa is cooked and chicken is tender

Remove the bay leaf and discard

Adjust seasoning if needed

Serve the Chicken Quinoa Stew hot, garnished with fresh parsley

Enjoy!

Portobello Mushroom Tacos with Charred Scallion Salsa Verde

You can have these tasty vegetarian Portobello Mushroom Tacos with Charred Scallion Salsa Verde for taco night. This meal is tasty and filling thanks to the smoky grilled portobello mushrooms and the tangy salsa verde.

Ingredients:

• 4 large portobello mushrooms, cleaned and sliced
• 1/4 cup olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup chopped fresh cilantro
• 1 cup chopped red onion
• 1 cup chopped tomato
• 1 cup chopped avocado
• 1/2 cup crumbled queso fresco cheese
• For the Charred Scallion Salsa Verde:
• 8 scallions, trimmed
• 2 tomatillos, husked and halved
• 2 cloves garlic, peeled
• 1 jalapeo pepper, seeds removed
• Juice of 2 limes
• Salt to taste

Instructions:

Preheat grill to medium-high heat

In a bowl, combine olive oil, cumin, chili powder, salt, and pepper

Brush the portobello mushroom slices with this mixture

Grill the portobello mushrooms for 3-4 minutes per side, or until tender and charred

Remove from grill and set aside

Place scallions, tomatillos, garlic, and jalapeo pepper on the grill

Grill for 2-3 minutes per side until charred and softened

Transfer the charred vegetables to a blender or food processor

Add lime juice and salt

Blend until you achieve a salsa verde consistency

Adjust salt to taste

Warm the corn tortillas on the grill for about 30 seconds per side

To assemble the tacos, place grilled portobello slices on each tortilla

Top with chopped cilantro, red onion, tomato, avocado, and crumbled queso fresco

Drizzle the charred scallion salsa verde over the toppings

Serve the Portobello Mushroom Tacos with Charred Scallion Salsa Verde immediately, garnished with extra cilantro if desired

Low Fat Fluffy Buttermilk Pancakes

These fluffy low-fat buttermilk pancakes are a great way to start the day without feeling guilty. Low-fat buttermilk and applesauce are used to make them so that they stay fluffy and tasty even though they have less fat.

Ingredients:

• 1 cup low-fat buttermilk
• 1/4 cup unsweetened applesauce
• 1 egg
• 1 tablespoon honey
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Cooking spray for greasing

Instructions:

In a bowl, whisk together the buttermilk, unsweetened applesauce, egg, and honey

In a separate bowl, combine the flour, baking powder, baking soda, and salt

Slowly add the dry ingredients to the wet ingredients, stirring until just combined

Be careful not to overmix; a few lumps are okay

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray

Pour 1/4 cup of the pancake batter onto the skillet for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Serve hot with your favorite low-fat syrup, fresh fruit, or yogurt as toppings

Enjoy your delicious and low-fat fluffy buttermilk pancakes!

Vegan Saffron Buns & Winning Liskeard Bun

The traditional Liskeard Bun is a favorite in Cornwall. These vegan saffron buns are a delicious take on it. The buns are colored and taste great with saffron, and the sultanas and lemon zest give them a sweet and sour burst.

Ingredients:

• 400g strong white bread flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 75g caster sugar
• 150ml almond milk, warmed
• 2 tbsp vegan margarine, melted
• Pinch of salt
• 1 tsp saffron threads, soaked in 1 tbsp hot water
• 100g sultanas
• Zest of 1 lemon

Instructions:

Mix the flour, yeast, sugar, and salt in a large bowl

Add the warm almond milk, melted vegan margarine, and saffron water

Mix to form a dough, then knead on a floured surface for 10 minutes until smooth and elastic

Return the dough to the bowl, cover with a damp cloth, and leave to rise for 1-2 hours until doubled in size

Knock back the dough, then knead in the sultanas and lemon zest

Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking tray

Cover and leave to rise for another 30-60 minutes until doubled in size

Preheat the oven to 200C 180C fan

Bake the buns for 15-20 minutes until golden brown

Cool on a wire rack

Kiwi Lemonade - THEYELLOWDAAL

Enjoy the refreshing taste of summer with this vibrant Kiwi Lemonade. Perfect for hot days, this non-alcoholic drink is bursting with the goodness of kiwi and the tanginess of lemon, making it a delightful treat for all.

Ingredients:

• 4 kiwis, peeled and diced
• 1 cup lemon juice
• 1/2 cup sugar
• 4 cups water
• Ice cubes

Instructions:

Kiwis, lemon juice, and sugar should be blended together in a blender until the mixture is smooth

Take out any seeds or pulp by straining the mixture

Put the mixture that has been strained into a pitcher

Mix in the water well

Put in the fridge until it's cold

Put it on ice cubes

Tomato-Basil Parmesan Soup Slow Cooker

A delicious and comforting slow-cooked Tomato-Basil Parmesan Soup that combines the rich flavors of tomatoes, Parmesan cheese, and fresh basil. Perfect for a cozy meal on a chilly day.

Ingredients:

• 1 can 28 oz crushed tomatoes
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 cup grated Parmesan cheese
• 1/2 cup fresh basil, chopped
• 1/2 cup heavy cream
• 1/4 cup olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Put chopped tomatoes, crushed tomatoes, diced tomatoes, vegetable broth, Parmesan cheese, fresh basil, heavy cream, olive oil, minced garlic, chopped onion, salt, pepper, and dried oregano and thyme in a slow cooker

Make sure to stir everything together well

Put the lid on top of the slow cooker and set it to low

Cook for 6 to 8 hours, or until the soup is hot all the way through

Taste the food before serving and make any necessary seasoning changes

If you want, you can serve it hot with extra Parmesan cheese and fresh basil on top