Peachsicles

On hot summer days, these peach slushies are a tasty and healthy treat. You can make them with fresh peaches, Greek yogurt, and a little sugar to make them taste great.

Ingredients:

• 4 ripe peaches, peeled and chopped
• 1/2 cup honey or maple syrup
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1/4 cup almond milk

Instructions:

In a blender, combine chopped peaches, honey or maple syrup, Greek yogurt, vanilla extract, and almond milk

Blend until smooth and creamy

Pour the mixture into popsicle molds

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until completely frozen

Once frozen, remove the popsicles from the molds and enjoy!

Apple Cider Buttermilk Pancakes with Apple Caramel Syrup

These fluffy buttermilk pancakes are infused with apple cider and grated apple, then topped with a luscious homemade apple caramel syrup. Perfect for a cozy breakfast or brunch treat.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup apple cider
• 1 egg
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 1/2 cup grated apple
• For Apple Caramel Syrup:
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/2 cup apple cider
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

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

Put the egg, melted butter, apple cider, and vanilla extract in a different bowl

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

Add the grated apple and mix it in

Put a nonstick skillet or griddle over medium-high heat and use cooking spray or butter to lightly coat it

Each pancake should have 1/4 cup of batter added to the pan

Start cooking when the top starts to bubble

Then turn it over and cook until both sides are golden brown

In a saucepan, melt the sugar over medium-low heat until it turns amber

Make sure to swirl the pan every now and then

Mix in the butter until it melts

Carefully add the heavy cream while stirring all the time

Watch out, because it might bubble up

Along with a pinch of salt, add the apple cider and mix it in

Let the syrup cook for a few minutes until it gets a little thicker

Add the warm apple caramel syrup to the pancakes while they are still hot

Have fun with your apple cider buttermilk pancakes and apple caramel syrup!

15 Min Asian Cold Remedy Soup

This Asian-inspired cold remedy soup is quick and easy to make, perfect for when you're feeling under the weather. Packed with immune-boosting ingredients like ginger, garlic, and chicken broth, it's sure to provide comfort and relief.

Ingredients:

• 4 cups chicken broth
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup sliced mushrooms
• 2 cups baby spinach leaves
• 1 cup shredded cooked chicken
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

In a pot, bring chicken broth to a simmer over medium heat

Add minced ginger, minced garlic, soy sauce, rice vinegar, and sesame oil to the pot

Stir well

Add sliced mushrooms to the pot and simmer for 3-4 minutes until softened

Add baby spinach leaves and shredded cooked chicken to the pot

Cook for another 2 minutes until spinach is wilted and chicken is heated through

Season with salt and pepper to taste

Garnish with thinly sliced green onions before serving

Peanut Butter Nutella Crepes

Indulge in the perfect combination of creamy peanut butter and rich Nutella with these delightful crepes. They are great for breakfast or as a sweet treat any time of the day.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup creamy peanut butter
• 1/2 cup Nutella chocolate hazelnut spread
• 2 tablespoons unsalted butter, melted
• Whipped cream optional
• Sliced bananas optional
• Chopped nuts optional

Instructions:

In a blender, combine the flour, eggs, milk, sugar, and salt

Blend until the batter is smooth

Let it rest for 15 minutes

Heat a non-stick skillet or crepe pan over medium heat

Brush it with a little melted butter

Pour 1/4 cup of the crepe batter into the skillet, swirling it to coat the bottom evenly

Cook for about 2 minutes or until the edges start to lift

Flip the crepe and cook for an additional 1-2 minutes until lightly golden

Repeat with the remaining batter, adding more butter to the skillet as needed

Spread a thin layer of peanut butter over one half of each crepe and a layer of Nutella over the other half

Fold the crepes in half, then in quarters, creating a triangular shape

Serve the peanut butter Nutella crepes hot, garnished with whipped cream, sliced bananas, and chopped nuts if desired

Enjoy your delicious crepes!

Paleo Creamy Sun-dried Tomato Chicken

A tasty and creamy chicken dish made with sun-dried tomatoes and coconut milk that is great for people on the paleo diet.

Ingredients:

• 4 chicken breasts
• 1 cup coconut milk
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

In a skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant, about 1 minute

Add chicken breasts to the skillet and cook until browned on both sides, about 5 minutes per side

Reduce heat to low and add coconut milk, sun-dried tomatoes, dried basil, salt, and black pepper

Simmer for 10-15 minutes until chicken is cooked through and sauce has thickened

Serve hot, garnished with fresh basil if desired

Easy Pie Crust Cookies

The use of a food processor makes these Easy Pie Crust Cookies quick and easy to make. The cookies are buttery, flaky, and delicious, making them ideal for any occasion or as a delightful treat.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 1/4 cup cold water
• 1 teaspoon vanilla extract

Instructions:

Turn on your oven and heat it up to 375F 190C

Put the flour, sugar, and salt in a food processor and blend them together

To mix, pulse a few times

Put the butter cubes that have been chilled into the food processor

Pulse the ingredients together until they look like big crumbs

Put the cold water and vanilla extract in a small bowl and mix them together

Pour the water mixture in slowly while pulsing the food processor

Use short pulses to make the dough stick together

Moving the dough to a floured surface, quickly knead it into a smooth ball

Split the dough in half

Roll out each half to the thickness you want, which should be about 1/8 inch

Cut out the shapes you want with cookie cutters and put them on a baking sheet lined with parchment paper

Get the rest of the dough, roll it out again, and keep cutting it until it's all gone

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

Take the cookies out of the oven and set them on a wire rack to cool

After the cookies are completely cool, you can decorate them however you like or just eat them plain

Roasted Strawberry Rhubarb Custard Popsicles

Indulge in the delightful combination of roasted strawberries, tangy rhubarb, and creamy custard in these refreshing popsicles. Perfect for a sunny day treat!

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup rhubarb, chopped
• 2 tablespoons honey
• 1 cup whole milk
• 1 cup heavy cream
• 4 egg yolks
• 1/2 cup sugar
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 375F 190C

Place strawberries and rhubarb on a baking sheet lined with parchment paper, drizzle with honey, and roast for 20-25 minutes or until soft and caramelized

In a saucepan, combine milk and heavy cream

Heat over medium heat until it starts to simmer

In a separate bowl, whisk together egg yolks and sugar until pale and creamy

Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon

Remove from heat and stir in vanilla extract

Let the custard cool slightly, then fold in the roasted strawberries and rhubarb

Pour the mixture into popsicle molds, insert sticks, and freeze for at least 6 hours or until fully set

Once frozen, remove the popsicles from the molds and enjoy!