Brown Sugar Garlic Pulled Pot Roast Sandwiches

These sandwiches are a perfect combination of sweet and savory, with tender pulled pot roast infused with flavors of brown sugar and roasted garlic. Slow cooking ensures the meat is succulent and falls apart effortlessly.

Ingredients:

• 3 lbs chuck roast
• 1/2 cup brown sugar
• 6 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup beef broth
• 1 onion, sliced
• Salt and pepper to taste
• 8 sandwich buns
• Optional toppings: coleslaw, pickles

Instructions:

In a small bowl, mix brown sugar, minced garlic, soy sauce, apple cider vinegar, and beef broth

Place sliced onions at the bottom of the slow cooker

Season chuck roast with salt and pepper, then place it on top of the onions

Pour the brown sugar mixture over the roast

Cover and cook on low for 8 hours or until the meat is tender and easily pulls apart

Once cooked, shred the meat using two forks

Serve the pulled pot roast on sandwich buns with optional toppings like coleslaw and pickles

Vegan Blueberry Pie with Vanilla Bean Spelt Crust

Indulge in the lusciousness of vegan blueberry pie with a wholesome spelt crust infused with vanilla bean goodness. This dessert is bursting with juicy blueberries and wrapped in a tender, flaky crust that will leave your taste buds singing.

Ingredients:

• 4 cups fresh blueberries
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups spelt flour
• 1/2 cup vegan butter, cold and cubed
• 1/4 cup coconut sugar
• 1 vanilla bean, seeds scraped
• 3-4 tablespoons ice water

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract

Toss gently until blueberries are evenly coated

Set aside

In another bowl, mix spelt flour, coconut sugar, and vanilla bean seeds

Add cold cubed vegan butter and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together

Divide the dough into two portions, one slightly larger than the other

Roll out the larger portion on a lightly floured surface to fit a 9-inch pie dish

Place the rolled dough into the pie dish

Pour the blueberry filling into the prepared pie crust

Roll out the remaining dough and cut it into strips to create a lattice pattern over the blueberry filling, or place it over the filling as a whole piece, cutting slits for ventilation

Trim excess dough and crimp edges to seal

Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling

Allow the pie to cool before serving

Enjoy!

Chocolate and Peanut Butter Cupcake

Indulge in the perfect combination of rich chocolate and creamy peanut butter with these delectable cupcakes. They're sure to satisfy your sweet cravings!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 cup chocolate chips for garnish
• 1/4 cup crushed peanuts for garnish

Instructions:

Preheat your oven to 350F 175C

Line a cupcake pan with cupcake liners

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Add eggs one at a time, beating well after each addition

Stir in vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients

Mix until just combined

Fill each cupcake liner 2/3 full with the cupcake batter

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

In a small bowl, mix together the creamy peanut butter, powdered sugar, and heavy cream until smooth

Adjust the consistency with more cream if needed

Pipe or spread the peanut butter frosting onto the cooled cupcakes

Sprinkle chocolate chips and crushed peanuts on top for garnish

Serve and enjoy your delicious Chocolate and Peanut Butter Cupcakes!

Slow Cooker Healthy Fall Soup

A comforting and nutritious soup perfect for the fall season, made easily in a slow cooker.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups diced butternut squash
• 2 cups chopped kale
• 1 tablespoon apple cider vinegar

Instructions:

In the bottom of a slow cooker, put chicken breasts

To the pot, put in the chicken broth, celery, onion, garlic, thyme, rosemary, sage, salt, and pepper

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

Take the chicken out of the slow cooker and use two forks to shred it

Put the chicken shreds back into the slow cooker

Acorn squash, kale, and apple cider vinegar should be added

Put the lid back on and cook for another 30 minutes, or until the squash is soft

Enjoy while hot!

Inside Out Turkey Cheeseburgers

Delicious and juicy turkey cheeseburgers with a flavorful twist, featuring melted cheddar cheese inside the patty. A perfect combination of turkey, cheese, and classic burger toppings for a satisfying BBQ experience.

Ingredients:

• 1
• 5 lbs ground turkey
• 1 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped pickles
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce, tomato, and additional cheese for toppings

Instructions:

Put breadcrumbs, chopped onion, chopped pickles, minced garlic, Worcestershire sauce, salt, and pepper in a bowl

Add the ground turkey and mix them all together

Thoroughly mix the ingredients together until they are well blended

Cut the mixture into four equal parts and use your hands to form them into burger patties

Warm up the grill over medium-high heat

They should be grilled for about 6 to 8 minutes on each side, or until they are fully cooked and the outside has a little char

Just before the burgers are done, put a slice of cheese on each one and let it melt

On the grill, toast the buns for one minute, or until they get a little brown

To make the burgers, put the turkey patties on the toasted buns and top with lettuce and tomato, if you like

Enjoy the Inside Out Turkey Cheeseburgers while they're still hot

Easy Couscous Salad

This Easy Couscous Salad is a quick and tasty way to serve couscous or as a light meal. It's full of fresh vegetables and a tangy dressing, so it's a great choice for a healthy and filling meal.

Ingredients:

• 1 cup couscous
• 1 1/4 cups boiling water
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced cucumber
• 1 cup diced tomatoes
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese

Instructions:

Put couscous in a bowl that can handle heat

Cover couscous with a lid and pour boiling water over it

Let it sit for 5 minutes

Use a fork to fluff up the couscous, then set it aside to cool

Mix olive oil, lemon juice, salt, and black pepper in a small bowl with a whisk

In a large salad bowl, mix together the couscous, cucumber, tomatoes, parsley, red onion, and feta cheese

Pour the dressing over the salad and mix it all together

Put it in the fridge for at least 30 minutes before you serve it

Have fun with your cool couscous salad!

Almond Butter Oatmeal Chocolate Chip Cookie Bars

These vegan and gluten-free chocolate chip oatmeal cookie bars with almond butter are a great treat for any event. They're chewy, sweet, and full of good things for you.

Ingredients:

• 1 cup almond butter
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 2 cups rolled oats gluten-free if needed
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan chocolate chips

Instructions:

Warm the oven up to 175F 350C

You can use coconut oil to grease or line a 9x9-inch baking pan

Put almond butter, maple syrup, melted coconut oil, and vanilla extract in a large bowl

Mix everything together well

Put salt, baking soda, and rolled oats in the bowl

Mix it all around by stirring

Add vegan chocolate chips and mix well

Spread the mixture out evenly in the baking pan that has been prepared

After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown

Before cutting the bars into squares, let them cool all the way in the pan

Have fun with your tasty chocolate chip oatmeal cookie bars with almond butter

Honey Garlic Pork Chops

Delectable pork chops with a honey-garlic glaze that are expertly smoked to produce a savory, sweet, and slightly smoky flavor profile.

Ingredients:

• 4 pork chops
• 1/4 cup soy sauce
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

Set the smoker's temperature to 225F

Use salt and pepper to season the pork chops

To make the marinade, combine the soy sauce, honey, minced garlic, and grated ginger in a small bowl

After giving the pork chops a quick oil brushing, put them inside the smoker

The pork chops should be smoked for one and a half to two hours, or until the internal temperature reaches 145F

Every ten minutes for the final thirty minutes of smoking, bast the pork chops with the marinade made of honey and garlic

Before serving, take the pork chops out of the smoker and give them five minutes to rest

Add some chopped green onions as a garnish, then serve hot

Cheesy Spicy Tuna Sushi Bake

This cheesy spicy tuna sushi bake is a tasty take on regular sushi. It has savory nori, creamy cheese, and spicy tuna all mixed together. Great for a cozy night in or a party dish that everyone will love!

Ingredients:

• 2 cans tuna, drained
• 1/4 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1 cup cooked sushi rice
• 1/2 cup cream cheese, softened
• 1/4 cup sliced green onions
• 1/4 cup shredded nori sheets
• 1 cup shredded mozzarella cheese

Instructions:

Warm the oven up to 190C 375F

Put the tuna, mayonnaise, and sriracha sauce in a bowl and mix them together

In a baking dish, spread out the cooked sushi rice in a thin layer

Put some cream cheese on top of the rice

Place the tuna mix on top of the cream cheese layer

Add green onions that have been sliced and nori sheets that have been shredded to the tuna mixture

Add shredded mozzarella cheese on top

Put it in an oven that has already been heated for 20 to 25 minutes, or until the cheese melts and bubbles

Enjoy while hot!

Grilled Peaches and Cream Pastry

This Grilled Peaches and Cream Pastry is a delightful summer treat that combines the sweetness of ripe peaches with the creamy richness of vegan cream cheese. Grilling the peaches brings out their natural sweetness and adds a smoky flavor, while the flaky puff pastry provides the perfect crispy base. Whether served as a dessert or a brunch dish, this recipe is sure to impress!

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil, melted
• 1 sheet vegan puff pastry, thawed
• 1/2 cup vegan cream cheese
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves, for garnish

Instructions:

Warm the grill up to a medium-high level

Use maple syrup and coconut oil to cover the cut side of each peach half

Put the peaches on the grill with the cut side down

Cook for three to four minutes, or until grill marks show up

The puff pastry should now be rolled out and cut into 4 squares

To make the vegan cream cheese smooth, mix the powdered sugar, vanilla extract, and vegan cream cheese in a small bowl

Place a big spoonful of the cream cheese mix on top of every puff pastry square

After the peaches are grilled, put a half of a grilled peach on top of each square of pastry covered in cream cheese

Place the pastries on the grill and cook for an extra 5 to 7 minutes, or until the pastry is golden brown and fully cooked

Take it off the grill and add fresh mint leaves on top

Enjoy while still warm!

Kale and Roasted Red Kuri Squash Salad

A vibrant and hearty kale salad featuring roasted Red Kuri squash, feta cheese, dried cranberries, and pumpkin seeds. The combination of flavors and textures creates a satisfying and nutritious dish.

Ingredients:

• 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
• 1 small Red Kuri squash, peeled, seeded, and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Preheat your oven to 400F 200C

Toss the diced Red Kuri squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for about 20-25 minutes or until the squash is tender and slightly caramelized

Set aside to cool

In a large mixing bowl, massage the torn kale leaves with the remaining 1 tablespoon of olive oil until the leaves soften and darken in color, about 3-5 minutes

Add the roasted Red Kuri squash, toasted pumpkin seeds, crumbled feta cheese, and dried cranberries to the bowl with kale

Drizzle the balsamic vinaigrette dressing over the salad and toss everything together to combine

Serve immediately as a nutritious and delicious salad

Leek and Parmesan Muffins

These Leek and Parmesan Muffins are a delightful savory treat. Loaded with caramelized leeks and rich Parmesan cheese, they make a perfect snack or side dish. Plus, they're healthier than traditional muffins thanks to the addition of Greek yogurt.

Ingredients:

• 1 cup chopped leeks
• 1 cup grated Parmesan cheese
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 1 cup milk
• 1/4 cup olive oil
• 1/4 cup Greek yogurt
• 1/4 cup fresh parsley, chopped

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Cut the leeks into small pieces and saut them in a little olive oil over medium-low heat until they get soft and slightly caramelized

Take it off the heat and let it cool down

Put the flour, baking powder, salt, and black pepper in a large bowl and mix them together

Whisk the eggs, milk, olive oil, and Greek yogurt together in a different bowl until everything is well mixed

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Do not mix too much

The sauted leeks, grated Parmesan cheese, and chopped parsley should be slowly mixed into the batter

Fill up each muffin pan cup about two thirds of the way to the top with muffin batter

After the oven is hot, bake the muffins for 20 to 25 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

Have fun with your tasty Leek and Parmesan Muffins!

German Chocolate Macarons

Delicious macarons from France with a twist of German chocolate. These macarons have an almond shell infused with cocoa and a creamy coconut-pecan filling that tastes just like traditional German chocolate cake.

Ingredients:

• 110g almond flour
• 200g powdered sugar
• 100g egg whites aged, room temperature
• 30g granulated sugar
• 1 tsp cocoa powder
• 1/2 tsp instant coffee powder
• 1/4 tsp salt
• For the Filling:
• 50g unsalted butter
• 75g sweetened shredded coconut
• 50g chopped pecans
• 100g condensed milk
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets

Almond flour, sugar powder, cocoa powder, and instant coffee powder should all be combined in a food processor

Pulse until finely chopped and thoroughly mixed

To get rid of any lumps, sift the almond flour mixture into a sizable mixing bowl

Put aside

Beat the room temperature egg whites with a pinch of salt in a different mixing bowl until frothy

Add the granulated sugar gradually while beating

Continue beating until stiff peaks form

Once the batter is smooth and has the consistency of lava, gently fold in three parts of the sifted almond flour mixture into the egg white mixture

Take care not to blend too much

Spoon the macaron batter into a piping bag and insert the round tip into the bag

Leaving space between each, pipe tiny, even circles of batter onto the baking sheets that have been prepared

To release any trapped air, tap the baking sheets on the counter several times

After the macarons have developed a skin and become no longer sticky to the touch, let them rest for about 20 to 30 minutes

Bake for 15 to 18 minutes, or until the macarons are firm to the touch and have risen in the center of the oven

As the macarons cool, get the filling ready

Melt the butter in a saucepan over a low heat

Add condensed milk, chopped pecans, sweetened shredded coconut, vanilla extract, and a dash of salt

Stir until well combined and the mixture thickens

Allow the filling to cool fully

After the macarons cool, arrange them into pairs according to their size and shape

One macaron shell should be lightly layered with another shell after a small amount of the coconut-pecan filling has been piped or spooned onto it

To develop their flavors, let the macarons age in the refrigerator for a full day

Once prepared, serve and savor your German Chocolate Macarons!

Spicy Sausage Lentil Tomato Soup

A hearty and tasty soup made with tangy tomatoes, spicy sausage, and healthy lentils. It's great for a cozy night in or a meal any day of the week.

Ingredients:

• 1 lb spicy sausage, sliced
• 1 cup dried lentils
• 1 can 14
• 5 oz diced tomatoes
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

In a skillet, brown the sliced sausage over medium heat until cooked through

Drain excess fat

In a slow cooker, combine the cooked sausage, dried lentils, diced tomatoes, diced onion, diced carrots, diced celery, minced garlic, cumin, paprika, chili powder, salt, pepper, and chicken broth

Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender

Taste and adjust seasoning if needed

Serve hot, garnished with fresh parsley if desired

Pressure Cooker Hot Wings

Enjoy the spicy goodness of hot wings that are easy to make in a pressure cooker. These wings are tasty and soft, and they're great for any event, not just game days.

Ingredients:

• 2 lbs chicken wings
• 1 cup hot sauce
• 1/2 cup unsalted butter
• 1/4 cup apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

Clean and pat dry the chicken wings

In a bowl, mix hot sauce, melted butter, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper to create the marinade

Place the chicken wings in the pressure cooker

Pour the marinade over the wings, ensuring they are well-coated

Close the lid of the pressure cooker and set to high pressure for 10 minutes

Once the cooking time is complete, perform a quick pressure release

Carefully open the lid and transfer the wings to a baking sheet

Broil the wings in the oven for 5 minutes or until they reach the desired crispiness

Serve hot and enjoy!

Curried Quinoa Salad with Lentils and Brown Rice

A flavorful and nutritious salad featuring quinoa, lentils, and brown rice, tossed with a curry-infused dressing. Packed with fresh vegetables, this salad is a satisfying and wholesome meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1/2 cup brown rice
• 1/2 cup dried lentils
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

In a medium saucepan, combine quinoa, brown rice, lentils, and water

Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until water is absorbed and grains are tender

In a large mixing bowl, combine cooked quinoa, brown rice, and lentils with cherry tomatoes, cucumber, red onion, and cilantro

In a small bowl, whisk together olive oil, apple cider vinegar, curry powder, cumin, salt, and pepper

Pour the dressing over the salad and toss to combine

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

Serve chilled and enjoy!

Nutella Stuffed Peanut Butter Cookies

Indulge in the heavenly combination of peanut butter and Nutella with these delightful cookies. They are soft, chewy, and the surprise Nutella center adds an extra layer of richness to every bite. Perfect for any occasion!

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup Nutella hazelnut spread
• 1/2 cup powdered sugar for rolling

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Peanut butter, sugar, egg, and vanilla extract should all be mixed together in a bowl

Mix until everything is smooth and well mixed

Take out a tablespoon of the peanut butter dough and press it down with your hand

Spread out the dough and put about 1/2 teaspoon of Nutella in the middle

Making sure there are no gaps, fold the dough over the Nutella and roll it into a ball

Cover the ball evenly with powdered sugar, then put it on the baking sheet that has been prepared

Do it again with the rest of the dough and Nutella

Press down gently on each cookie with a fork to make a crisscross pattern

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Have fun with these tasty Nutella Stuffed Peanut Butter Cookies!

Black Bean Chicken Stir-Fry

A delicious and easy-to-make black bean chicken stir-fry with tender chicken, crisp snow peas, and sweet carrots in a savory black bean sauce.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup snow peas, trimmed
• 1 cup carrots, thinly sliced
• 2 tablespoons black bean sauce
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes optional
• Cooked rice, for serving

Instructions:

In a small bowl, mix together black bean sauce, soy sauce, cornstarch, chicken broth, sugar, and red pepper flakes if using

Set aside

Heat vegetable oil in a large skillet or wok over high heat

Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant

Add chicken pieces to the skillet and stir-fry until they are cooked through and no longer pink, about 4-5 minutes

Remove the cooked chicken from the skillet and set it aside

In the same skillet, add a little more oil if needed, and then add the sliced carrots and snow peas

Stir-fry for about 3-4 minutes until they begin to soften

Return the cooked chicken to the skillet and pour the black bean sauce mixture over everything

Stir-fry for an additional 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables

Serve the Black Bean Chicken Stir-Fry over cooked rice and enjoy!

Double-Chocolate Pancakes

Enjoy a delicious breakfast with these rich double-chocolate pancakes. They're light and fluffy, and they're great for breakfast if you want something sweet.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 cup chocolate chips
• 1/4 cup mini chocolate chips for garnish
• Maple syrup for serving

Instructions:

Whisk the cocoa powder, sugar, baking powder, baking soda, and salt together in a bowl

Mix the egg, buttermilk, and melted butter together in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

The chocolate chips should be carefully mixed in

Spread a little butter or cooking spray on a nonstick skillet or griddle and heat it up over medium-low heat

For each pancake, pour 1/4 cup of batter into the pan

Cook until bubbles appear on top, then flip and cook for an additional 1-2 minutes, or until fully cooked

Do it again with the rest of the batter

Add mini chocolate chips and maple syrup to the top of the hot double-chocolate pancakes before serving

Cantaloupe & Cherry Pops

The sweet and juicy tastes of cantaloupe and cherries come together in these popsicles, which make them a great summer treat for everyone.

Ingredients:

• 2 cups diced cantaloupe
• 1 cup pitted cherries
• 1/4 cup honey or agave syrup
• 1/2 cup coconut water

Instructions:

In a blender, combine diced cantaloupe, pitted cherries, honey or agave syrup, and coconut water

Blend until smooth

Pour the mixture into popsicle molds

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until completely solid

To remove the popsicles from the molds, run warm water over the molds for a few seconds

Enjoy your refreshing cantaloupe and cherry pops!