Ingredients:

• 1 package 8 ounces cream cheese, softened


• 1/2 cup unsalted butter, softened


• 1 cup powdered sugar


• 2 tablespoons fresh lemon juice


• 1 tablespoon lemon zest


• 1/2 teaspoon vanilla extract


• 1/2 cup mini white chocolate chips


• Graham crackers or vanilla wafers, for serving

Instructions:

In a mixing bowl, beat cream cheese and butter until smooth and creamy

Add powdered sugar, lemon juice, lemon zest, and vanilla extract

Beat until well combined

Fold in mini white chocolate chips until evenly distributed

Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving

Serve chilled with graham crackers or vanilla wafers for dipping

Ingredients:

• 4 bone-in, skin-on chicken breasts


• 2 lemons, sliced


• 4 cloves garlic, minced


• 2 tablespoons olive oil


• Salt and pepper to taste


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary

Instructions:

Warm the oven up to 425F 220C

Add salt, pepper, thyme, and rosemary to chicken breasts

In a pan, heat the olive oil over medium-high heat

Lay the chicken breasts down in the pan with the skin side down

Sear them for about 5 minutes, or until they turn golden brown

After flipping the chicken breasts, add the minced garlic to the pan and cook for about one minute, until the garlic smells good

Put lemon slices on top of the chicken breasts

Place the skillet in an oven that has already been heated

Roast the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear

Serve hot, and if you want, top with more lemon slices

Ingredients:

• 1 cup quinoa, cooked


• 1 cup black beans, cooked


• 1 cup corn kernels


• 1 red bell pepper, diced


• 1/2 red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 1 avocado, diced


• Juice of 2 limes


• 2 tablespoons olive oil


• 1 teaspoon cumin


• Salt and pepper to taste

Instructions:

In a large mixing bowl, combine cooked quinoa, black beans, corn, diced red bell pepper, chopped red onion, chopped cilantro, and diced avocado

In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper

Pour the dressing over the quinoa mixture and toss gently to combine

Adjust seasoning to taste, adding more salt, pepper, or lime juice if desired

Serve immediately or refrigerate for later

Enjoy!

Ingredients:

• 4 hot dog buns


• 4 hot dogs


• 1/2 cup shredded cheddar cheese


• 1/4 cup diced onions


• 1/4 cup diced tomatoes


• 1/4 cup pickle relish


• 1/4 cup ketchup


• 1/4 cup yellow mustard

Instructions:

Preheat your oven to 375F 190C

Place the hot dog buns on a baking sheet and lightly toast them in the preheated oven for about 5 minutes

Remove and set aside

While the buns are toasting, make a small slit down the center of each hot dog lengthwise

Place the hot dogs on another baking sheet and bake in the oven for 15-20 minutes or until they are cooked through and slightly browned

Once the hot dogs are ready, remove them from the oven

Place a hot dog into each bun

Sprinkle shredded cheddar cheese on top of each hot dog

Add diced onions, diced tomatoes, and pickle relish on top of the cheese

Drizzle ketchup and yellow mustard over the toppings

Serve your oven baked hot dogs immediately, and enjoy!

Ingredients:

• 1 cup raw cashews, soaked overnight


• 1/4 cup coconut cream


• 1/4 cup maple syrup


• 1 tsp vanilla extract


• Pinch of salt


• 1 cup vegan chocolate chips


• 1 tbsp coconut oil


• Fresh raspberries, for garnish

Instructions:

The cashews should be drained and rinsed

Put the cashews, coconut cream, maple syrup, vanilla extract, and salt in a blender

Mix until it's creamy and smooth

Use a microwave or a double boiler to melt the chocolate chips and coconut oil together

Paper liners should be put inside a mini muffin tin

Just enough chocolate should be poured into each liner to cover the bottom

It will take about 5 minutes in the freezer for the chocolate to set

In each liner, put a small amount of the cashew cream mixture on top of the chocolate that has set

Add more melted chocolate on top of the cashew cream to cover it all

In each cup, put a raspberry on top

This will help the chocolate set

Put the muffin tin back in the freezer for about 30 minutes

Take the paper liners out of the cups before you serve

Ingredients:

• 3 ripe bananas, sliced and frozen


• 1 cup mixed berries such as strawberries, blueberries, raspberries, frozen


• 1/4 cup coconut milk


• 2 tablespoons maple syrup or agave syrup


• 1 teaspoon vanilla extract

Instructions:

Blend or process the frozen bananas, mixed berries, coconut milk, maple syrup, and vanilla extract in a food processor or blender

To make it smooth and creamy, scrape down the sides of the bowl as needed

If you want a soft-serve texture, serve it right away

If you want a firmer texture, put it in a container and freeze it for one to two hours

Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it

Ingredients:

• 2 large sweet potatoes


• 2 tablespoons olive oil


• Sea salt to taste

Instructions:

Preheat oven to 375F 190C

Wash and peel sweet potatoes

Using a mandoline slicer or sharp knife, slice sweet potatoes into thin rounds

In a large bowl, toss sweet potato slices with olive oil until evenly coated

Arrange sweet potato slices in a single layer on a baking sheet lined with parchment paper

Sprinkle sea salt over the sweet potato slices

Bake in preheated oven for 15-20 minutes, flipping halfway through, until crispy and golden brown

Remove from oven and let cool slightly before serving

Ingredients:

• 2 frozen bananas


• 1 cup almond milk


• 1 tablespoon matcha powder


• 1 tablespoon maple syrup


• 1 handful fresh mint leaves


• 1/2 teaspoon vanilla extract

Instructions:

Put almond milk, matcha powder, maple syrup, mint leaves, and vanilla extract in a blender

Blend the ingredients until smooth

To make it smooth and creamy, scrape down the sides of the bowl as needed

Pour into glasses and serve right away

You can add fresh mint leaves or a sprinkle of matcha powder as an extra

Ingredients:

• 2 cups mixed greens


• 1/2 cup cherry tomatoes, halved


• 1/4 cup cucumber, thinly sliced


• 1/4 cup red bell pepper, thinly sliced


• 1/4 cup red onion, thinly sliced


• 1/4 cup carrots, julienned


• 1/4 cup fresh cilantro leaves


• 1/4 cup roasted peanuts, chopped

Instructions:

Wash and dry the mixed greens, then place them in a large salad bowl

Add the cherry tomatoes, cucumber, red bell pepper, red onion, and carrots to the bowl

Toss the salad gently to mix the ingredients evenly

Sprinkle fresh cilantro leaves and roasted peanuts on top of the salad

Serve the Pad Fry Salad with your favorite dressing and enjoy!