Sweet and Sour Thai Cucumber Salad

This Sweet and Sour Thai Cucumber Salad is a delicious keto-friendly dish that is the perfect mix of sweet and sour, making it a great side dish or light meal.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons monk fruit sweetener
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon red chili flakes optional
• Salt to taste

Instructions:

In a bowl, combine rice vinegar, monk fruit sweetener, lime juice, fish sauce, sesame oil, cilantro, and chili flakes

Add thinly sliced cucumbers to the bowl and toss until well coated with the dressing

Season with salt to taste

Refrigerate for at least 30 minutes before serving to allow flavors to meld

Serve chilled and enjoy!

Roasted Veggie and Quinoa Salad

A delicious and nutritious salad featuring quinoa and roasted vegetables, tossed in a tangy balsamic vinaigrette. Perfect for a quick and healthy meal.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups mixed vegetables bell peppers, zucchini, cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions:

Preheat oven to 400F 200C

In a bowl, toss mixed vegetables with olive oil, salt, and pepper

Spread vegetables on a baking sheet and roast in the oven for 20-25 minutes or until golden brown, stirring occasionally

While vegetables roast, cook quinoa according to package instructions

In a large bowl, combine cooked quinoa and roasted vegetables

Drizzle with balsamic vinegar and fresh lemon juice

Toss to combine

Sprinkle with crumbled feta cheese and chopped parsley

Serve warm or chilled

Enjoy!

Korean-Inspired Seoul Burger

With our Seoul Burger, you can taste a mix of Korean and American flavors. The gochujang sauce, kimchi, and sesame-seasoned beef patty come together to make a tasty and unique flavor that will please your taste buds.

Ingredients:

• 1 pound ground beef
• 1/4 cup gochujang sauce
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 4 burger buns
• 4 slices of Gouda cheese
• 1 cup kimchi
• 4 leaves of lettuce
• 4 slices of tomato
• 4 slices of red onion
• Sesame seeds for garnish
• Salt and pepper to taste

Instructions:

In a mixing bowl, combine the ground beef, minced garlic, soy sauce, sesame oil, and sugar

Season with salt and pepper to taste

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

Preheat your grill or stovetop griddle to medium-high heat

Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness

During the last minute of cooking, place a slice of Gouda cheese on each patty and allow it to melt

While the burgers are cooking, lightly toast the burger buns on the grill or in a toaster

In a small bowl, mix the gochujang sauce with a bit of water to reach your desired consistency for spreading on the buns

To assemble the burgers, spread the gochujang sauce on the bottom half of each bun

Place a lettuce leaf on top, followed by a burger patty with melted cheese

Add a slice of tomato, a slice of red onion, and a generous portion of kimchi on top of each patty

Sprinkle sesame seeds over the kimchi for garnish

Place the top half of the bun on each burger to complete the assembly

Serve the Korean-inspired Seoul burgers hot and enjoy!

Gluten-Free Chocolate Brownies

Indulge in these delicious gluten-free chocolate brownies that are rich, fudgy, and perfect for those with gluten sensitivities. They're so good that you won't even miss the gluten!

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup melted butter or dairy-free alternative
• 2 large eggs or egg substitute for vegan option
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup gluten-free chocolate chips

Instructions:

Preheat your oven to 350F 175C

Line an 8x8 inch 20x20 cm baking pan with parchment paper, leaving some overhang on the sides for easy removal

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

In a separate bowl, beat the eggs or egg substitute and add melted butter or dairy-free alternative and vanilla extract

Mix until well combined

Gradually add the wet mixture to the dry mixture, stirring until a smooth batter forms

Fold in the gluten-free chocolate chips

Pour the batter into the prepared baking pan and spread it evenly

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs

Remove the brownies from the oven and allow them to cool in the pan for about 10 minutes

Using the parchment paper overhang, lift the brownies out of the pan and transfer them to a wire rack to cool completely

Once cooled, cut into squares and enjoy!

Soft Chocolate Chip Cookies with Cinnamon and Cayenne Pepper

These soft chocolate chip cookies with a hint of cinnamon and cayenne pepper are a delightful sweet and spicy combination. The warm spices add a unique twist to the classic chocolate chip cookie, making them ideal for those who like a little heat in their desserts.

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 cups semisweet chocolate chips

Instructions:

Start by heating the oven to 350F 175C

Mix the softened butter, white sugar, and brown sugar together in a large bowl until the mixture is smooth

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

Add the vanilla extract and mix well

Mix the flour, baking soda, salt, ground cinnamon, and cayenne pepper in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

The semisweet chocolate chips should be carefully mixed in

Put the dough in the fridge for at least 30 minutes with the lid on to make it firm

Put parchment paper on baking sheets

Using a cookie scoop or a tablespoon, drop round pieces of dough onto the baking sheets that have been prepared

For 10 to 12 minutes, or until the edges are just beginning to turn golden

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

Have fun with these soft, spicy chocolate chip cookies!

Vegan Chinese Chow Mein

A vegan twist on the classic Chinese chow mein, loaded with colorful vegetables and flavorful sauce. Quick to prepare and perfect for a satisfying meal.

Ingredients:

• 200g chow mein noodles
• 2 tablespoons sesame oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 100g mushrooms, sliced
• 2 cups shredded cabbage
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave syrup
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Green onions, chopped for garnish
• Sesame seeds for garnish

Instructions:

Follow the directions on the package to cook the chow mein noodles

Remove the water and set it aside

Put sesame oil in a large pan or wok and heat it over medium-high heat

Put in the garlic and onion, and cook until the smell is nice

Place cabbage, mushrooms, carrot, and bell pepper in the pan

Cook the vegetables until they are crisp and soft

Soy sauce, rice vinegar, maple syrup, and grated ginger should all be mixed together in a small bowl

Put it on top of the vegetables

Mix the cornstarch and water together to make the sauce thicker

When you add the cooked noodles to the pan, mix everything together and heat it all the way through

Add pepper and salt to taste

Before serving, sprinkle chopped green onions and sesame seeds on top

Gluten-Free Italian Flank Steak Pinwheels

The flavors in these Gluten-Free Italian Flank Steak Pinwheels are out of this world, and they make a great meal. Spinach, sun-dried tomatoes, roasted red peppers, garlic, and dairy-free mozzarella cheese are stuffed into a tender flank steak to make a tasty gluten-free dish that everyone will love.

Ingredients:

• 1 1/2 pounds flank steak, thinly sliced
• 1 cup spinach leaves
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup roasted red peppers, chopped
• 1/4 cup fresh basil leaves
• 3 cloves garlic, minced
• 1/2 cup dairy-free shredded mozzarella cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Preheat oven to 375F 190C

Place flank steak slices between two sheets of plastic wrap and gently pound to flatten

In a bowl, combine spinach, sun-dried tomatoes, roasted red peppers, basil, garlic, and dairy-free mozzarella

Mix well

Spread the filling evenly over the flattened flank steak slices

Roll up the steak slices tightly to form pinwheels and secure with toothpicks

Heat olive oil in a skillet over medium-high heat

Sear the pinwheels on all sides until browned, about 2-3 minutes per side

Transfer the seared pinwheels to a baking dish and bake in the preheated oven for 15-20 minutes, or until steak reaches desired level of doneness

Remove from oven and let rest for 5 minutes before serving

Slice and serve hot, optionally garnished with additional fresh basil leaves