Banana Doughnuts with Dried Banana Streusel

The sweet and moist flavors of ripe bananas are combined with a crunchy streusel topping to create these delicious banana doughnuts with dried banana streusel. Perfect as a tasty snack or for breakfast

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup dried banana chips, crushed
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Vegetable oil, for frying

Instructions:

In a large bowl, combine mashed bananas, granulated sugar, and brown sugar

Stir in the melted butter, egg, and vanilla extract until well combined

In another bowl, whisk together the flour, baking powder, baking soda, and salt

Add the dry ingredients to the banana mixture, alternating with buttermilk, beginning and ending with the dry ingredients

Mix until just combined

Fold in the crushed dried banana chips

In a separate bowl, prepare the streusel topping by mixing together the flour, brown sugar, cold cubed butter, cinnamon, and nutmeg until it resembles coarse crumbs

Heat vegetable oil in a deep saucepan or fryer to 350F 175C

Drop spoonfuls of the doughnut batter into the hot oil and fry until golden brown, about 2-3 minutes per side

Remove the doughnuts from the oil and drain on paper towels

While the doughnuts are still warm, sprinkle the dried banana streusel over the top

Serve your delicious banana doughnuts with dried banana streusel warm and enjoy

Guacamole

This is a traditional and tasty guacamole recipe that you can use to dip foods or add to your favorite Mexican dishes.

Ingredients:

• 3 ripe avocados, peeled, pitted, and mashed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-2 jalapeo peppers, seeded and minced adjust to taste
• 1 tomato, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

In a mixing bowl, combine the mashed avocados, chopped onion, minced garlic, and minced jalapeo peppers

Add the diced tomato, chopped cilantro, and lime juice to the bowl

Mix well to combine all the ingredients

Season the guacamole with salt and pepper to taste

Adjust the seasoning if needed

Cover the guacamole with plastic wrap, ensuring it touches the surface to prevent browning

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

Serve the guacamole with tortilla chips, tacos, or as a topping for various dishes

Vegan Chai Hot Chocolate

Indulge in the cozy flavors of chai and chocolate with this vegan twist on hot chocolate. Perfect for warming up on chilly days or as a comforting treat anytime.

Ingredients:

• 1 cup unsweetened almond milk
• 1 chai tea bag
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of cinnamon
• Pinch of nutmeg
• Pinch of ground ginger
• Pinch of ground cloves

Instructions:

In a small saucepan, heat almond milk until steaming but not boiling

Add chai tea bag to almond milk and let steep for 5 minutes

Remove tea bag and whisk in cocoa powder, maple syrup, vanilla extract, and spices until well combined

Continue to heat until desired temperature is reached, stirring occasionally

Pour into mugs and serve hot

Enjoy

Curried Potato & Chickpea Salad

This curried potato and chickpea salad is bursting with flavor and packed with nutrients. It makes a satisfying main dish or a delightful side.

Ingredients:

• 3 large potatoes, cubed
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 cups baby spinach
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• Juice of 1 lemon

Instructions:

Get the oven ready by heating it up to 400F 200C

Add olive oil, curry powder, cumin, turmeric, salt, and pepper to a large bowl

Add the potatoes and chickpeas and toss them around until they are well covered

Place the mixture in a single layer on a baking sheet that has been lined with parchment paper

Put the potatoes in an oven that has already been heated for 25 to 30 minutes, or until they are soft and golden brown

Put roasted chickpeas and potatoes in a bowl

Add baby spinach, cilantro, and red onion

Add the lemon juice to the salad and gently toss it all together

You can serve it hot or cold

Have fun

Chicken Bacon Ranch Casserole

A tasty and creamy casserole that is ideal for a comforting meal and loaded with flavors of chicken, bacon, and ranch.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 1 cup ranch dressing
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 cups cooked pasta optional
• Chopped fresh parsley for garnish optional

Instructions:

Preheat your oven to 350F 175C

In a large mixing bowl, combine the shredded chicken, crumbled bacon, shredded cheddar cheese, chopped green onions, and cooked pasta if using

In a separate bowl, whisk together the ranch dressing, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until well combined

Pour the ranch dressing mixture over the chicken and bacon mixture

Stir until everything is evenly coated

Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly

Bake in the preheated oven for about 25-30 minutes or until the casserole is hot and bubbly, and the top is lightly golden brown

Remove from the oven and let it cool for a few minutes before serving

Garnish with chopped fresh parsley if desired

Serve hot and enjoy your Chicken Bacon Ranch Casserole

Beet Deviled Eggs

These Beet Deviled Eggs are not only visually stunning with their vibrant pink hue but also delicious and paleo-friendly. They make a colorful and healthy appetizer for any occasion.

Ingredients:

• 6 hard-boiled eggs
• 1 medium beet, roasted and peeled
• 2 tablespoons mayonnaise paleo-friendly
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

First, boil the eggs very hard

Put the eggs in a pot and add enough water to cover them

Once it starts to boil, turn down the heat and let it cook for 10 to 12 minutes

Roast the beet while the eggs are cooking

When the oven is ready, put the beet in it and wrap it in aluminum foil

Roast it at 400F 200C for 45 to 60 minutes, or until a fork can go through it easily

After it cools down, peel and cut it up

Take the eggs out of the hot water and put them in cold water to cool down

After the eggs have cooled, peel them and cut them in half lengthwise

Take the egg yolks out and put them in a bowl

Boil the beets and then mash them up

Add them to the bowl with the egg yolks

The egg yolks and beet should be in a bowl

Add the mayonnaise, Dijon mustard, and apple cider vinegar

Until its smooth, mix it all together

Add pepper and salt to taste

For a nicer look, use a spoon or a piping bag to fill each egg white half with the beet and yolk mixture

Put fresh chives on top of the beet deviled eggs

Those are paleo-friendly Beet Deviled Eggs

Serve them cold and enjoy

Healthy Raspberry Valentines Mocktail

For Valentines Day, try this healthy raspberry mocktail. It has the bright color and sweet-tart taste of raspberries mixed with cool sparkling water. Enjoy this delicious and guilt-free drink to honor love

Ingredients:

• 1 cup fresh raspberries
• 1/2 cup pomegranate juice
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 cup sparkling water
• Ice cubes

Instructions:

In a blender, combine raspberries, pomegranate juice, honey, and lemon juice

Blend until smooth

Strain the mixture through a fine mesh sieve to remove seeds

In a glass, add ice cubes

Pour the strained raspberry mixture over the ice

Top with sparkling water

Garnish with a few fresh raspberries and a lemon slice, if desired

Serve immediately and enjoy