Sarah

Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Yield: 50 Servings

Take a break from the traditional chips, and start prepping to make these Easy Oven-Baked Zucchini Chips! 2 hours of cooking time is so worth it! These chips are the perfect party or movie night food! Serve them as is or with sour cream as a dipping sauce. By the way, you only need three ingredients for this. How awesome is that? A must-try recipe that you and your loved ones are going to like! Just follow these easy steps and you are good to go!

Ingredients:

Kosher salt

2 tbsp olive oil

1 large zucchini

Directions:

Prepare the oven and preheat to 107 degrees C or 225 degrees F.

Line with parchment paper two large baking sheets.

Use a mandolin to slice the zucchini into thin pieces.

Wrap the zucchini slices with pepper towels, then press them to remove most of the liquid.

Arrange the zucchini slices in a single layer onto the prepared baking sheets.

Brush the zucchini slices with olive oil.

Sprinkle a bit of salt over the zucchini slices.

Place the baking sheets inside the preheated oven and bake for about 2 hours or until they become crispy.

Remove the zucchini chips from the oven and allow them to rest for a few minutes at room temperature.

Serve warm and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.

You must slice the zucchini into thin rounds for a crispier texture.

Make sure not to add a lot of salt or else the zucchini will shrink.

Make sure to keep an eye on them when they are about to reach the two-hour mark.

It is important to squeeze the liquid from the zucchini slices.

Nutrition Facts:

Serving: 10 CHIPS | Calories: 54 KCAL | Carbohydrates: 1 G | Fat: 5 G | Sugar: 1 G

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 3 Servings

This recipe is the best way to take that boring tofu to the next level! The sauce alone of this dish is more than enough to make you feel like you are in for a treat! A must-try recipe indeed!

Ingredients:

Tofu

2 tbsp canola or vegetable oil, any neutral oil works

A pinch of kosher salt

20 to 22 oz. super firm or firm tofu

Sauce

3 to 4 tbsp sambal oelek/ulek, depending on the desired level of spice

1 c full-fat canned coconut milk

1 1/2 tsp coconut or brown sugar

1 c thinly sliced shallots

1 tsp (4g) Diamond Crystal kosher salt; 1/2 tsp if using table salt, add more salt if necessary

4 tsp red curry paste

2 tbsp minced ginger

2 tbsp coconut oil, can sub with any oil

1 tsp ground coriander, optional

Directions:

Tofu:

Slice the tofu that has been removed from the package into 1-inch small cubes.

Place a non-stick pan on the stove and turn the heat to medium-high.

Add 2 tbsp of oil and allow it to become hot.

Add the tofu into the pan, then cook each side for about 3 minutes or until they turn golden brown. Season with salt to taste. Make sure to cook the tofu in batches to prevent overcrowding.

Sauce:

Place a large skillet on the stove and turn the heat to medium-low.

Add 2 tbsp of coconut oil and allow it to become hot.

Add the shallots, then sauté for 5 minutes or until soft.

Add the minced ginger, then sauté for about a minute or until aromatic.

Turn the heat up to medium-high, then add the sambal oelek, coconut milk, sugar, coriander, red curry paste, and salt. Stir until well blended. Simmer the sauce for about 3 minutes.

Remove the sauce from the heat, and then add the fried tofu. Toss until well-coated with the delicious sauce.

Sprinkle sesame seeds, scallions, and red pepper flakes over each serving to garnish.

Serve with rice and veggies. Enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 568 kcal | Carbohydrates: 20g | Protein: 24.4g | Fat: 45g | Saturated Fat: 30.6g | Sodium: 1655mg | Fiber: 5g | Sugar: 11g

Firm pasta smothered in a rich and delicious sauce. It doesn’t get any better than that! This recipe is a must-try, I’m telling you! Enjoy every bite of this Pasta with Vegan Bolognese Sauce!

Ingredients:

1.5 c cooked green or brown lentils (1 can of drained)

1/2 c raw cashews

1 pound long cut dry pasta, like linguini or spaghetti

42 ounces canned tomatoes (crushed or crushed/diced mix)

1 tsp dried oregano

4-5 cloves garlic, minced

1.5 c cooked chickpeas (1 can of drained)

2 large carrots, peeled & diced

1/4 tsp red pepper flake, for mild spice, optional

1 tsp dried thyme

2 large celery ribs, diced

1 large sweet onion, diced

sea salt

1/4 c extra virgin olive oil

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the pasta and a bit of salt, then cook for a few minutes until firm to bite. Set aside 1/2 cup of the pasta water, then drain.

Place another pot on the stove and turn the heat to medium-high.

Add olive oil and allow it to become hot.

Add celery, onion, and carrot. Sauté for about 8 minutes or until translucent and soft. Season with a bit of salt to taste.

Add the garlic and red pepper flakes, then sauté until aromatic.

Add thyme, tomatoes, 2 tsp of salt, and oregano. Stir until well mixed. Bring the mixture to a simmer.

Turn the heat down to medium-low, then cover the pot and simmer for about 20 minutes. Make sure to stir from time to time.

In a mixing bowl, add lentils and chickpeas. Mash the two ingredients.

Add the mixture into the sauce, then stir until well blended. Simmer for 10 more minutes.

Add 1/2 cup of water and cashews to the blender, then pulse until well blended.

Remove the sauce from the heat, and then add the cashew mixture. Stir until well blended.

Sprinkle salt and pepper to taste if needed.

Add the cooked pasta, then toss until well coated with the delicious sauce.

Serve and enjoy!

Prep Time: 10 mins | Total Time: 10 mins | Yield: 22 to 24 Servings

These No-Bake Energy Balls can last up to 3 months in the freezer, but, I don’t think they can last that long with you eating them right away! All you need for these heavenly treats are six basic ingredients. Yes, you read it right! I am pretty sure you already have them so there’s no reason why you shouldn’t give this recipe a try. You don’t need to bake them so it’s one less thing to worry about. You can never go wrong with these treats, I’m telling you. Invite your loved ones over and surprise them with these No-Bake Energy Balls!

Ingredients:

1/2 c vanilla protein powder

1/8 tsp salt

1/2 c honey

1 1/3 c old fashioned oats (rolled oats)

1/2 c mini dark chocolate chips

1 1/2 c no-stir creamy peanut butter

Directions:

In a mixing bowl, add vanilla protein powder, rolled oats, no-stir cream, peanut butter, honey, mini dark chocolate chips, and salt. Stir until well blended.

Line a cookie sheet with wax paper.

Scoop the mixture with a small cookie scoop, then drop each onto the prepared cookie sheet. Make sure to leave a small space between each cookie.

Use your clean hands to shape the cooking into balls.

Put the cookie sheet inside the fridge and allow the energy bites to chill for about an hour.

Serve and enjoy!

Notes:

Place any leftovers in a resealable bag, then place them inside the freezer. They can last up to 3 months.

Feel free to use your preferred protein powder for this recipe.

This recipe makes 22 to 24 servings.

You can add these things if you wish.

chopped dried fruit

different kinds of chocolate chips

chopped nuts

chia seeds

shredded coconut

ground flax seed

Nutrition Facts:

Amount Per Serving: CALORIES: 160 | TOTAL FAT: 9g | SATURATED FAT: 2g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 1mg | SODIUM: 92mg | CARBOHYDRATES: 15g | FIBER: 2g | SUGAR: 9g | PROTEIN: 6g

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 8 Servings

Enjoy the delicious taste and moist texture of this Chocolate Chip Banana Bread! In just an hour, you can have the best bread ever! Serve this for breakfast with your favorite cup of coffee. You are so in for a treat!

Ingredients:

1 tsp Vanilla

1 3/4 c Flour

1/4 c Oil

1 tsp Baking Soda

1 c Sugar

3/4 c Mini Chocolate Chips

1/4 c Sour Cream

3 Ripe Bananas

1/2 tsp salt

2 eggs

4 tbsp Butter

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to an 8.5 x 4.5 x 2.75-inch loaf pan.

Add sugar, oil, and butter into a large mixing bowl. Beat for about 3 minutes or until smooth.

Add sour cream, eggs, bananas, and vanilla. Stir until well incorporated.

Add salt, flour, and baking soda. Whisk until well mixed.

Add 1/2 cup of mini chocolate chips, then stir until well incorporated.

Transfer the batter into the prepared loaf pan and spread it evenly.

Scatter the rest of the mini chocolate chips on top of the batter.

Sprinkle 1 tbsp of sugar over the chocolate chips.

Place the pan inside the preheated oven and bake the bread for about 45 to 55 minutes or until a toothpick comes out clean after inserting it in the middle.

After 25 minutes of baking, cover the bread with foil.

Remove the bread from the oven and allow it to cool for at least 15 minutes at room temperature.

Slice the bread into even pieces.

Serve and enjoy!

Note:

Place any leftovers in the freezer if you want.

I suggest you use mini chocolate chips for this recipe.

Nutrition Facts:

Calories 459 | Calories from Fat 162 | Fat 18g28% | Saturated Fat 7g44% | Cholesterol 61mg20% | Sodium 365mg16% | Potassium 218mg6% | Carbohydrates 68g23% | Fiber 2g8% | Sugar 41g46% | Protein 5g10% | Vitamin A 325IU7% | Vitamin C 3.9 mg5% | Calcium 44mg4% | Iron 1.8 mg10%

Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings

Tender meat smothered in a delicious sauce; this Slow Cooker Barbacoa Beef is to die for! I am so excited to share this recipe with you because I am sure that you are going to love it! 6 hours of cooking time is worth it! Serve this with tacos, salad, or anything you want, and you have yourself a meal to remember. Don’t forget to share this recipe with your loved ones. Enjoy!

Ingredients:

juice of 1 lime – (2-3 tbsp)

4 tsp ground cumin

3 tbsp apple cider vinegar

3 chipotle peppers – roughly chopped

½ c water – or beef broth

2 tbsp minced garlic

2 tsp dried oregano

1 small white or yellow onion, chopped

2 ½ – 3 lbs. beef chuck roast

1 tsp black pepper – (or to taste)

1 tsp salt – (or to taste)

optional: red onion, cilantro, and lime wedges for topping

¼ tsp ground cloves – (optional)

Directions:

Apply cooking spray with a slow cooker.

In a mixing bowl, add lime juice, vinegar, oregano, cumin, garlic, chipotle peppers, salt, pepper, beef broth, and cloves. Stir until well blended. Pour the mixture on top of the roast in the slow cooker.

Cover and seal the slow cooker, then cook the roast for about 4 to 5 hours on a high setting or 6 to 8 hours on a low setting. When the meat is fork-tender, it is ready for serving.

Use two forks to shred the roast into small pieces.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge or freezer.

This barbacoa beef is best served with salads, enchiladas, tacos, or pretty much anything.

Nutrition Facts:

Calories: 778 kcal, Carbohydrates: 5 g, Protein: 81 g, Fat: 48 g, Saturated Fat: 21 g, Trans Fat: 3 g, Cholesterol: 287 mg, Sodium: 806 mg, Potassium: 1454 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 73 IU, Vitamin C: 2 mg, Calcium: 95 mg, Iron: 10 mg

Prep Time: 5 mins | Cook Time: 5 hrs | Total Time: 5 hrs 5 mins | Yield: 8 Servings

With savory sauce and fall-off-the-bone meat, this recipe is what you just need today! If you have time to spare before lunch or dinner, then you have got to give this one a try! I’m telling you; this will be the best decision you will ever make today!

Ingredients:

Two 10.75 oz. can of cream of mushroom soup

One 1 oz. package dry onion soup mix

1 ¼ c water

5 lbs. chuck roast

one 454 grams package of white or cremini mushrooms

1 tbsp olive oil

1 large yellow onion, chopped

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place a Dutch oven on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the chuck roast, then sear each side for a few minutes until brown.

Scatter the onions and mushrooms around the meat.

In a mixing bowl, add water and soups. Stir until well blended.

Pour the mixture on top of the meat.

Cover and transfer the Dutch oven inside the preheated oven, then cook the roast for about 20 minutes.

Reduce the heat to about 325 degrees F, then cook the roast for 4 to 5 hours or until fork-tender.

Transfer the roast onto a clean plate.

Pour the sauce over the roast.

Serve and enjoy!

To Cook in the Slow Cooker:

Sear all sides of the roast in the skillet with olive oil over medium heat.

Transfer the roast into the slow cooker, then scatter the onions and mushrooms around.

In a mixing bowl, add water and soups. Stir until well blended.

Pour the mixture on top of the meat.

Cover and seal the slow cooker, then cook the roast for about 8 to 10 hours or until fork-tender.

Transfer the roast onto a clean plate.

Pour the sauce over the roast.

Serve and enjoy!

Nutrition Facts:

Serving: 8g, Calories: 781 kcal, Carbohydrates: 13g, Protein: 77g, Fat: 46g, Saturated Fat: 20g, Cholesterol: 273mg, Sodium: 1794mg, Potassium: 1419mg, Sugar: 2g, Vitamin A: 50IU, Vitamin C: 0.7mg, Calcium: 92mg, Iron: 8.4mg

Prep Time: 20 mins | Cook Time: 16 mins | Total Time: 36 mins | Yield: 18 Muffins

These heavenly treats will be the highlight of your day! These muffins topped with crumbs and glaze are simply the best. Everyone is going to love these and you will have something to brag about. Try this recipe now. Enjoy!

Ingredients:

Crumb topping:

6 tbsp butter, melted (if hot, cool before using)

1 tsp ground cinnamon

1 c all-purpose flour

1/2 c brown sugar, packed

Muffins:

2/3 c granulated sugar

1/2 tsp salt

1 1/2 c all-purpose flour

2 Eggs

1 tsp ground cinnamon

3 overripe bananas, mashed

2 tsp vanilla extract

1 tsp baking soda

1/3 c vegetable oil

Glaze:

1 tbsp cream or milk

1/2 c powdered sugar

1/2 tsp vanilla extract

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Line with muffin liners in a muffin pan.

For the Crumb Topping:

Add cinnamon, butter, and brown sugar into a mixing bowl. Beat until well blended.

Add flour, then whisk until well combined.

Whisk further for another 2 minutes.

For the Muffins:

Add sugar, bananas, salt, and cinnamon into a mixing bowl. Beat until well mixed.

Add the vanilla extract, oil, and eggs. Beat again until well incorporated.

Add baking soda and flour, then beat until just mixed.

Transfer the batter to the prepared pan. Make sure to fill each cup about 2/3 full.

Add crumb topping over each muffin cup.

Place them in the preheated oven and bake for about 15 to 16 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove muffins from the oven and allow them to cool for a few minutes at room temperature.

For the Glaze:

Add milk, vanilla extract, and powdered sugar into a mixing bowl. Stir until well blended.

Drizzle the glaze over the cooled muffins and spread it evenly.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings

Perfect to serve pretty much any time of the day, this Banana Crumb Coffee Cake surely is a winner! Serve it with your favorite cup of coffee. Thank me later. Enjoy!

Ingredients:

Crumb Layers:

1 teaspoon ground cinnamon

½ c granulated sugar

1 c packed light brown sugar

½ c cold unsalted butter (8 tablespoons), cut into small cubes I use vegan butter to keep this dairy-free

1 c all-purpose flour (gradually add more by the tbsp if needed)

Cake:

2 large Eggs

1 teaspoon vanilla

1 teaspoon salt

1 c almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)

3 ripe bananas, peeled and mashed

3 teaspoons baking powder

2 c all-purpose flour

1 c granulated sugar

1 teaspoon ground cinnamon

½ c unsalted butter, softened to room temperature again, use vegan butter for a dairy-free option

Glaze (optional):

1-2 tablespoons almond milk

1 c powdered sugar

Directions:

For the Cake:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9×13-inch baking dish.

Add the sugars, cold butter cubes, cinnamon, and flour into a mixing bowl. Use your clean hands to mix until well combined.

Add cinnamon, flour, salt, and baking powder into a mixing bowl. Whisk until well blended.

Add the softened butter into the bowl of the stand mixer, then beat for about 2 minutes or until the texture becomes smooth.

Add the sugar, then beat until well blended.

Add the mashed bananas, vanilla, and eggs. Beat until well combined.

Reduce the speed of the mixer to low, then add flour and milk. Beat until well blended.

Add 1/2 of the cake mixture into the greased pan and spread it evenly.

Add 1/4 of the crumb mixture over the batter and spread it evenly. Repeat the process with the rest of the batter and crumb mixture.

Place it inside the preheated oven and bake for about 50 to 55 minutes or until done.

12. Remove from the oven and allow the cake to rest for a few minutes at room temperature.

For the Glaze:

Add 1 tbsp of milk and powdered sugar into a mixing bowl. Stir until well blended.

Add the glaze over the cooled cake and spread it evenly.

Serve and enjoy!

Prep Time: 25 mins | Cook Time: 40 mins | Total Time: 1 hr 5 mins | Yield: 2 Loaves

Packed with sweet and delicious flavors, this Coffee Cake, Banana Bread will be your new favorite! A quick and easy recipe that you can try today. Enjoy!

Ingredients:

Bread:

2 tablespoons sour cream or Greek yoghurt

3/4 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 c butter, softened

1 1/2 teaspoons vanilla extract

1 c sugar

2 c all-purpose flour

2 tablespoons brown sugar

1/4 teaspoon salt

2 Eggs

3-4 medium or large bananas

Crumb Topping:

1 c brown sugar

1 teaspoon cinnamon

6 tablespoons butter, cold

1 c flour

Directions:

For the Bread:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to two 8×4-inch pans.

Add brown sugar, ground cinnamon, bananas, and vanilla extract. Mash everything until well blended.

Add sugar and butter into another mixing bowl. Beat until well blended.

Add the eggs gradually and beat every addition until well combined.

Add salt, baking soda, and flour into the bowl with the wet ingredients. Whisk until well blended.

Add sour cream and stir to mix.

Add the mashed bananas, then stir until well incorporated.

Transfer the batter to the prepared baking pans and spread it evenly.

For the Crumb Topping:

In a mixing bowl, brown sugar, cinnamon, and flour. Whisk until well mixed.

Add butter and stir until the mixture resembles coarse crumbs.

Sprinkle the mixture over the batter.

Place the pans inside the preheated oven and bake for about 35 to 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cakes from the oven and allow them to cool for a few minutes at room temperature.

Slice into even servings.

Serve and enjoy!