Ingredients:

• 1 cup of Dunkin Donuts coffee


• 1/2 cup of milk


• 2 tablespoons of sugar


• Ice cubes


• Whipped cream optional


• Chocolate syrup optional

Instructions:

Put together a Dunkin' Donuts coffee and wait for it to cool down

Put the milk and sugar in a different container and mix them together until the sugar is gone

Put ice cubes in a glass

Put the coffee that has been cooled over the ice cubes

The sweetened milk should be slowly poured over the coffee

Mix everything together slowly

If you want, you can add whipped cream and chocolate syrup on top

Enjoy your Dunkin' Donuts iced coffee!

Ingredients:

• 8 oz linguine pasta


• 1 lb shrimp, peeled and deveined


• 2 tbsp olive oil


• 3 cloves garlic, minced


• 1/4 cup white wine


• 1 cup cherry tomatoes, halved


• 1/4 cup chopped fresh parsley


• Salt and pepper to taste


• Grated Parmesan cheese for serving

Instructions:

Follow the directions on the package to cook the linguine pasta

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque

Use white wine to clean out the pan and scrape up any browned bits on the bottom

Put cooked linguine and cherry tomatoes in the pan

Sprinkle to mix

Add pepper and salt to taste

Serve hot with grated Parmesan cheese on top and chopped parsley on top

Ingredients:

• 1 ripe mango, peeled and diced


• 1/2 cup pineapple chunks


• 1/2 banana


• 1/2 cup Greek yogurt


• 1/2 cup coconut milk


• 1 tablespoon honey


• 1/2 cup ice cubes

Instructions:

Place all the ingredients in a blender

Blend until smooth and creamy, about 1-2 minutes

Pour into a glass and serve immediately

Ingredients:

• 4 boneless, skinless chicken breasts


• Salt and pepper to taste


• 1/2 cup pesto sauce


• 1 cup shredded mozzarella cheese


• 1/4 cup grated Parmesan cheese


• 1 tablespoon olive oil


• 1/4 cup breadcrumbs

Instructions:

Warm the oven up to 190C 375F

Make a pocket in each chicken breast by cutting it across the middle

Be careful not to cut all the way through

Put salt and pepper on the inside of each pocket

Put two tablespoons of pesto sauce, four quarters of a cup of mozzarella cheese, and one tablespoon of Parmesan cheese into each pocket

Press the edges of the pockets together to close them

Use olive oil to coat the outside of each chicken breast

Crumb bread crumbs on each chicken breast

Put the chicken breasts on a baking sheet that has parchment paper on it

After the oven is hot, bake for 25 to 30 minutes, or until the breadcrumbs are golden brown and the chicken is cooked all the way through

Enjoy while hot!

Ingredients:

• 1 cup coconut sugar


• 1/2 cup full-fat coconut milk


• 2 tablespoons bourbon


• 1 tablespoon coconut oil


• 1/2 teaspoon vanilla extract


• Pinch of salt

Instructions:

Mix coconut sugar, coconut milk, bourbon, and coconut oil in a saucepan over medium-low heat

For about 5 minutes, stir the mixture all the time until the sugar is gone and it's smooth

Lower the heat to low and let the sauce simmer for another 10 minutes, stirring every now and then, until it gets a little thicker

Take the pan off the heat and add the salt and vanilla extract

Let it cool down for a while before you serve it

Put any leftovers in a container that won't let air in and put it in the fridge

Ingredients:

• 2 cups all-purpose flour


• 2 teaspoons baking powder


• 1/2 teaspoon salt


• 1 cup warm water


• 1 pound ground beef or choice of protein


• 1 packet taco seasoning mix


• 1 cup shredded lettuce


• 1 cup diced tomatoes


• 1/2 cup diced onions


• 1/2 cup shredded cheddar cheese


• 1/4 cup sour cream


• 1/4 cup salsa


• Oil for frying

Instructions:

In a bowl, combine the all-purpose flour, baking powder, and salt

Slowly add the warm water and mix until a dough forms

Knead the dough for a few minutes, then cover and let it rest for 30 minutes

While the dough rests, brown the ground beef in a skillet over medium heat

Drain excess fat and add the taco seasoning mix according to package instructions

Set aside

Divide the rested dough into golf ball-sized portions and roll each into a flat circle, about 1/4 inch thick

Heat oil in a deep skillet or frying pan over medium-high heat

Fry the dough circles one at a time until they puff up and turn golden brown, about 2 minutes per side

Drain on paper towels

To assemble the fry bread tacos, place a piece of fried bread on a plate

Top with the seasoned ground beef, shredded lettuce, diced tomatoes, diced onions, shredded cheddar cheese, sour cream, and salsa

Serve immediately and enjoy your delicious fry bread tacos!

Ingredients:

• 2 cups cooked quinoa


• 2 cups grated zucchini


• 4 cloves garlic, minced


• 1/4 cup finely chopped fresh parsley


• 1/4 cup nutritional yeast


• 1/4 cup chickpea flour


• 1 tablespoon lemon juice


• 1 teaspoon ground cumin


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 2 tablespoons olive oil, for cooking

Instructions:

In a large mixing bowl, combine cooked quinoa, grated zucchini, minced garlic, chopped parsley, nutritional yeast, chickpea flour, lemon juice, ground cumin, salt, and black pepper

Mix well until everything is evenly combined

Form the mixture into small patties, about 1/4 cup each, and place them on a plate or baking sheet lined with parchment paper

Heat olive oil in a large skillet over medium heat

Once the oil is hot, add the quinoa cakes to the skillet, working in batches if necessary to avoid overcrowding

Cook the cakes for 4-5 minutes on each side, or until golden brown and crispy

Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil

Serve the garlicky zucchini quinoa cakes warm, garnished with additional chopped parsley if desired

Enjoy!

Ingredients:

• 1 block tofu, pressed and drained


• 2 tablespoons soy sauce


• 2 tablespoons olive oil


• 3 cloves garlic, minced


• 1 tablespoon cornstarch


• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Cut the tofu into cubes and place them in a bowl

In a separate bowl, mix soy sauce, olive oil, minced garlic, cornstarch, salt, and pepper

Pour the mixture over the tofu cubes and gently toss until evenly coated

Arrange the tofu cubes in a single layer on a baking sheet lined with parchment paper

Bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden brown

Serve hot and enjoy!

Ingredients:

• 2 cans young green jackfruit in brine, drained and rinsed


• 1/2 cup soy sauce


• 1/4 cup hoisin sauce


• 1/4 cup maple syrup


• 2 tablespoons rice vinegar


• 2 cloves garlic, minced


• 1 teaspoon Chinese five-spice powder


• 1/2 teaspoon ground ginger


• 1/4 teaspoon white pepper


• 2 tablespoons vegetable oil

Instructions:

Preheat the oven to 375F 190C

Using your hands or forks, shred the jackfruit into thin strips, resembling shredded pork

In a mixing bowl, whisk together soy sauce, hoisin sauce, maple syrup, rice vinegar, minced garlic, Chinese five-spice powder, ground ginger, and white pepper

Add the shredded jackfruit to the marinade, ensuring all pieces are well-coated

Let it marinate for at least 30 minutes

Heat vegetable oil in a skillet over medium heat

Add the marinated jackfruit and cook for 5-7 minutes, until slightly caramelized

Transfer the jackfruit to a baking dish lined with parchment paper, and bake for 15-20 minutes, basting with the marinade halfway through, until sticky and slightly charred

Once done, remove from the oven and let it cool slightly before serving

Serve the Vegan Sticky Chinese BBQ Jackfruit Char Siu with rice or noodles, and garnish with sliced green onions or sesame seeds if desired

Ingredients:

• 1 cup gluten-free all-purpose flour


• 2 tablespoons sugar


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1 cup almond milk or any non-dairy milk


• 1/4 cup vegetable oil


• 1 egg


• 1 teaspoon vanilla extract

Instructions:

Preheat your waffle iron according to the manufacturer's instructions

In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt

In a separate bowl, beat the egg and then add almond milk, vegetable oil, and vanilla extract

Mix well

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

Do not overmix; lumps are okay

Lightly grease the waffle iron with oil or cooking spray

Pour enough batter onto the waffle iron to cover the waffle grids

Close the lid and cook according to your waffle iron's instructions, usually for about 3-5 minutes or until golden brown and crispy

Carefully remove the gluten-free waffle and repeat with the remaining batter

Serve the waffles warm with your favorite gluten-free toppings, such as fresh fruit, maple syrup, or whipped cream