Ingredients:

• 2 waffles homemade or store-bought


• 4 slices of bacon


• 1 ripe avocado, sliced


• 1 cup shredded cheddar cheese


• 2 tablespoons butter

Instructions:

Cook the bacon in a skillet over medium heat until crispy

Remove and drain on paper towels

Set aside

Heat a waffle iron and lightly grease it with non-stick cooking spray or butter

Place one waffle on the waffle iron and top it with half of the shredded cheddar cheese

Add the cooked bacon slices and avocado slices on top of the cheese

Sprinkle the remaining cheddar cheese on top of the bacon and avocado

Place the second waffle on top and close the waffle iron

Cook the sandwich in the waffle iron until the waffles are golden brown and the cheese is melted, typically about 3-5 minutes

Carefully remove the waffle grilled cheese from the waffle iron and let it cool for a minute

Slice the sandwich in half diagonally and serve hot

Ingredients:

• 1 cup gluten-free all-purpose flour


• 1/4 cup cocoa powder


• 2 tablespoons coconut sugar


• 1 tablespoon baking powder


• 1/4 teaspoon salt


• 1 cup almond milk


• 2 tablespoons melted coconut oil


• 1 teaspoon vanilla extract


• 1/4 cup dairy-free chocolate chips

Instructions:

In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, coconut sugar, baking powder, and salt

In another bowl, mix the almond milk, melted coconut oil, and vanilla extract

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

Fold in the dairy-free chocolate chips

Preheat your waffle iron according to manufacturer's instructions and lightly grease it with coconut oil if necessary

Pour the batter onto the preheated waffle iron and cook according to the manufacturer's instructions, usually about 3-5 minutes, or until the waffles are crisp and cooked through

Carefully remove the waffles from the iron and serve warm with your favorite toppings like fresh berries, dairy-free whipped cream, or maple syrup

Ingredients:

• 1 pound cooked ham, diced


• 1 cup shredded cheddar cheese


• 1 cup shredded mozzarella cheese


• 1 red bell pepper, diced


• 1 green bell pepper, diced


• 1 onion, diced


• 12 large eggs


• 1 cup milk


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 1/2 teaspoon garlic powder


• 1/4 teaspoon paprika

Instructions:

Grease the slow cooker insert

Layer half of the ham, cheddar cheese, mozzarella cheese, red bell pepper, green bell pepper, and onion in the slow cooker

Repeat layers with remaining ingredients

In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika

Pour egg mixture over the layers in the slow cooker

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

Serve hot, garnished with chopped parsley or green onions if desired

Ingredients:

• 2 cups macaroni pasta


• 2 cups broccoli florets


• 2 tablespoons unsalted butter


• 2 tablespoons all-purpose flour


• 2 cups milk


• 2 cups shredded sharp cheddar cheese


• Salt and pepper to taste

Instructions:

Cook macaroni according to package instructions, adding broccoli during the last 4 minutes of cooking

Drain and set aside

In a large saucepan, melt butter over medium heat

Stir in flour and cook for 1 minute, stirring constantly

Gradually whisk in milk until smooth and thickened

Reduce heat to low and stir in shredded cheese until melted and smooth

Season with salt and pepper to taste

Add cooked macaroni and broccoli to the cheese sauce, stirring until well combined and heated through

Serve hot and enjoy!

Ingredients:

• 8 oz gluten-free pasta


• 2 cups broccoli florets


• 1 cup cherry tomatoes, halved


• 1/2 cup red bell pepper, diced


• 1/2 cup cucumber, diced


• 1/4 cup red onion, finely chopped


• 1/4 cup fresh parsley, chopped


• 1/4 cup tahini


• 2 tablespoons lemon juice


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• Salt and pepper to taste

Instructions:

Cook the gluten-free pasta according to package instructions, then rinse with cold water and set aside

In a large bowl, combine the cooked pasta, broccoli florets, cherry tomatoes, red bell pepper, cucumber, red onion, and fresh parsley

In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper until well combined

Pour the tahini dressing over the salad and toss everything together until the salad is evenly coated with the dressing

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together

Serve the broccoli tahini pasta salad cold, garnished with extra parsley if desired

Enjoy your delicious and nutritious vegan and gluten-free salad!

Ingredients:

• 1 loaf of French bread, cut into cubes


• 8 oz cream cheese, cubed


• 6 large eggs


• 2 cups milk


• 1/2 cup granulated sugar


• 1 tsp vanilla extract


• 1/2 tsp ground cinnamon


• 1/4 tsp salt


• 1/2 cup maple syrup


• 1/4 cup melted butter


• Powdered sugar for dusting optional

Instructions:

Prepare a 9x13-inch baking dish by greasing it

Spread half of the French bread cubes out evenly in the dish

Then, cover them with the cubed cream cheese

Add the last few bread cubes on top

Add the eggs, milk, sugar, vanilla extract, ground cinnamon, and salt to a bowl and mix them together using a whisk

Cover the bread and cream cheese in the baking dish with the egg mixture

Do not be afraid to press down on the bread to fully soak up the sauce

The dish should be put in the fridge for at least 4 hours or overnight so that the flavors can mix

Start by heating the oven to 350F 175C

Warm up the maple syrup and melted butter in a small saucepan over low heat

Get the oven ready and put the casserole in it

Take the plastic wrap off and bake it for 45 to 50 minutes, or until the top is golden brown and the middle is set

Add the warm maple syrup and butter to the casserole right after taking it out of the oven

Allow it to cool a bit before serving

Add powdered sugar on top if you like

Enjoy your tasty cream cheese French toast casserole while it's still warm

Ingredients:

• 1 pound large shrimp, peeled and deveined


• 1/4 cup Thai Tom Yum soup paste


• 2 tablespoons fish sauce


• 1 tablespoon lime juice


• 1 tablespoon honey


• 1 teaspoon minced garlic


• 1 teaspoon minced lemongrass


• 1/2 teaspoon minced ginger


• 1/2 teaspoon red chili flakes adjust to taste


• Wooden skewers, soaked in water for 30 minutes

Instructions:

To make the marinade, put Thai Tom Yum soup paste, fish sauce, lime juice, honey, minced garlic, minced lemongrass, minced ginger, and red chili flakes in a bowl

String the shrimp on the wet wooden skewers

Use a lot of the Tom Yum marinade on the shrimp, and then put them in the fridge for at least 30 minutes

Warm up the grill over medium-high heat

The shrimp kabobs should be cooked for two to three minutes on each side, or until they turn pink and a little charred

Brush the shrimp with the rest of the marinade while they're on the grill to make them taste even better

If you want to dip it in Thai Tom Yum sauce, serve it hot over cooked rice

Have fun with your Thai Tom Yum Grilled Shrimp Kabobs!

Ingredients:

• 1 cup cranberries, fresh or frozen


• 1/2 cup sugar


• 1 cup granola


• 2 cups vanilla yogurt


• 1 cup whipped cream


• 1/4 cup sliced almonds

Instructions:

In a saucepan, combine cranberries and sugar

Cook over medium heat until cranberries burst and the mixture thickens

Allow it to cool

In serving glasses or jars, layer granola at the bottom

Add a spoonful of vanilla yogurt on top of the granola layer

Next, spoon some of the cranberry compote over the yogurt layer

Repeat the layers until the glass or jar is filled, finishing with a dollop of whipped cream on top

Garnish with sliced almonds

Repeat the layering process for each parfait

Refrigerate for at least 1 hour before serving

Enjoy your delicious Cranberry Trifle Parfait!

Ingredients:

• 1 cup grated carrots


• 1 can 15 oz white beans, drained and rinsed


• 1/2 cup breadcrumbs


• 1/4 cup finely chopped onion


• 2 cloves garlic, minced


• 1 tsp cumin powder


• 1/2 tsp paprika


• Salt and pepper to taste


• 2 tbsp olive oil


• 4 burger buns


• Lettuce leaves


• Sliced tomatoes


• Sliced red onion


• Your favorite burger condiments

Instructions:

In a food processor, combine grated carrots, white beans, breadcrumbs, chopped onion, minced garlic, cumin powder, paprika, salt, and pepper

Pulse until the mixture is well combined but still slightly chunky

Divide the mixture into 4 equal portions and shape them into burger patties

Heat olive oil in a skillet over medium heat

Cook the burger patties for 3-4 minutes on each side or until they are golden brown and cooked through

Toast the burger buns in the skillet for a minute or until they are lightly browned

Assemble the burgers by placing lettuce leaves and sliced tomatoes on the bottom bun

Add a carrot and white bean patty, sliced red onion, and your favorite condiments

Top with the other half of the bun

Serve hot and enjoy!

Ingredients:

• 1 cup 2 sticks unsalted butter, softened


• 1 cup granulated sugar


• 1 cup packed light brown sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 3 cups all-purpose flour


• 1/2 cup cocoa powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup semisweet chocolate chips


• 1 cup white chocolate chips

Instructions:

Warm your oven up to 375F 190C and put parchment paper on baking sheets

Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk

Slowly add this dry mix to the wet ones, mixing just until everything is combined

The white and semisweet chocolate chips should be evenly spread out after being added

Drop rounded tablespoons of dough onto the baking sheets that have been prepared

Leave about 2 inches of space between each one

After the oven is hot, bake for 10 to 12 minutes, or until the edges are set but the middle is still a little soft

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

With milk or your favorite hot drink, these Brookie Cookies are a great treat