Easy Avocado Citrus Arugula Salad

This Easy Avocado Citrus Arugula Salad is a refreshing and nutritious dish that combines the creaminess of avocados with the zesty flavors of citrus fruits. Topped with feta cheese and toasted almonds, it's a perfect side or light meal for any occasion.

Ingredients:

• 2 cups fresh arugula
• 2 ripe avocados, sliced
• 1 orange, segmented
• 1 grapefruit, segmented
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• Salt and pepper to taste
• For the dressing:
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the fresh arugula, avocado slices, orange segments, grapefruit segments, red onion slices, and chopped cilantro

In a small skillet, toast the sliced almonds over medium heat until they turn golden brown, then remove from heat and let them cool

Sprinkle the toasted almonds and crumbled feta cheese over the salad ingredients

In a separate small bowl, whisk together the olive oil, honey, fresh lime juice, Dijon mustard, salt, and pepper to create the dressing

Drizzle the dressing over the salad

Toss the salad gently to ensure all ingredients are coated with the dressing

Season with additional salt and pepper to taste if desired

Serve immediately and enjoy your Easy Avocado Citrus Arugula Salad!

Healthier Orange Chicken Homemade

You can enjoy the tasty flavors of orange chicken with a quick and easy homemade version that is better for you.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup cornstarch
• 1 tablespoon olive oil
• 3/4 cup orange juice
• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 green onions, thinly sliced
• Sesame seeds, for garnish optional

Instructions:

In a bowl, toss chicken pieces with cornstarch until coated

Heat olive oil in a large skillet over medium-high heat

Add chicken and cook until golden brown and cooked through, about 5-6 minutes

In a separate bowl, whisk together orange juice, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil

Pour sauce over cooked chicken in the skillet

Simmer for 2-3 minutes until sauce thickens

Garnish with sliced green onions and sesame seeds if desired

Serve hot over rice or noodles

Kid-Friendly Salad

This kid-friendly salad is packed with colorful and flavorful ingredients that are sure to appeal to young taste buds. It's a great way to introduce children to eating healthy greens and vegetables.

Ingredients:

• 2 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 carrot, shredded
• 1/4 cup sliced black olives
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 1/4 cup balsamic vinaigrette dressing

Instructions:

The salad greens, cherry tomatoes, cucumber, carrot, black olives, and feta cheese should all be put together in a large bowl

The salad ingredients should be gently mixed together

Add sliced almonds to the salad

Just before you serve the salad, drizzle the balsamic vinaigrette dressing over it

Toss it again to make sure it's covered evenly

Serve right away and enjoy!

Vintage Airplane Cake Pops by Cake Poppin

With Cake Poppin's Vintage Airplane Cake Pops, you can take a nostalgic trip. These cute candies are ideal for parties with an aviation theme or for aviation enthusiasts. They'll be a hit at any gathering thanks to the moist cake, delectable candy coating, and adorable airplane decorations.

Ingredients:

• 1 box of your favorite cake mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/4 cup unsalted butter, melted
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Red, blue, and white candy melts
• Lollipop sticks
• Edible gold luster dust
• Small airplane-shaped fondant or candy decorations

Instructions:

Bake the cake according to the package instructions

Let it cool completely

In a large bowl, crumble the cooled cake into fine crumbs

Add softened butter, eggs, milk, and vanilla extract to the cake crumbs

Mix until well combined

Roll the mixture into small cake balls and place them on a parchment-lined tray

Chill in the refrigerator for at least 1 hour

In a bowl, mix confectioners' sugar, melted butter, milk, and vanilla extract to create a smooth glaze

Melt candy melts in separate bowls red, blue, and white

Dip the lollipop sticks into the melted candy melts and insert them into the cake balls

Let it set

Dip each cake pop into the desired colored candy melts, allowing excess to drip off

Before the candy coating sets, attach small airplane decorations to the cake pops

Allow the cake pops to dry completely on a stand or tray

Mix edible gold luster dust with a bit of clear alcohol or vanilla extract, and paint details on the airplane decorations

Once dry, your Vintage Airplane Cake Pops are ready to be enjoyed!

Warm Millet Bowl with Mushrooms and Kale

This warm millet bowl with mushrooms and kale is a hearty and nutritious meal that's perfect for a cozy dinner. Millet serves as the base, providing a fluffy texture, while mushrooms and kale add savory flavor and essential nutrients. Topped with avocado and hemp seeds for extra richness and crunch, this gluten-free and vegan dish is both satisfying and delicious.

Ingredients:

• 1 cup millet
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups kale, chopped
• 2 tablespoons soy sauce
• 1 tablespoon nutritional yeast
• Salt and pepper to taste
• Optional toppings: sliced avocado, hemp seeds, hot sauce

Instructions:

First, rinse the millet under cold water

Then, put it in a saucepan with water

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the millet is fluffy and you can no longer see any water

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

Add the chopped onion and cook for about 5 minutes, until the onion turns clear

Cut up some garlic and put some sliced mushrooms in the pan

For about 5 to 7 minutes, or until the mushrooms are soft, cook

Add the nutritional yeast, soy sauce, and chopped kale

For about 3 to 5 minutes, cook until the kale is soft

Add pepper and salt to taste

Put some cooked millet in each bowl, and then add the mushroom and kale mixture on top of it

You can add extras like sliced avocado, hemp seeds, and hot sauce as a garnish

Enjoy while still warm!

Ranch Chicken Crockpot Tacos

These Ranch Chicken Crockpot Tacos are a tasty and simple way to make dinner. The chicken gets a spicy kick from the ranch dressing mix and taco seasoning mixed together, and the slow cooking makes it very tender. Add your favorite toppings, and then have a tasty taco night with your family.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet ranch dressing mix
• 1 packet taco seasoning mix
• 1 cup chicken broth
• 1 cup salsa
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro
• 8 small flour tortillas
• Lettuce, tomatoes, and onions for garnish optional

Instructions:

In a crock pot, put the chicken breasts

Put the ranch dressing mix and taco seasoning mix in a small bowl and mix them together

Season the chicken breasts with the mix of spices

Cover the chicken with the salsa and chicken broth

Leave the lid on and set the heat to low

Cook for 6 to 8 hours, or until the chicken is soft and can be easily shred with a fork

While the chicken is cooking, shred it and mix it with the cooking juices

Add the cheddar cheese and sour cream and mix them in well

Put the lid back on and cook for another 15 to 20 minutes, or until the cheese melts and the mixture is hot all the way through

You can heat the flour tortillas up in the microwave or on a pan

Put some of the chicken mix on each tortilla

If you want, you can add chopped cilantro, lettuce, tomatoes, and onions as a garnish

Fold the tortillas in half and serve your tasty crockpot ranch chicken tacos

Pressure-Cooker Mediterranean Chicken Orzo

A tasty and simple chicken and orzo dish with Mediterranean flavors that is cooked perfectly in a pressure cooker. This dish is sure to become a family favorite. It has all the bright colors and strong flavors of the Mediterranean.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken thighs
• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup artichoke hearts, quartered
• 1/4 cup sun-dried tomatoes, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 cups chicken broth
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil

Instructions:

Add salt, black pepper, oregano, thyme, and paprika to the chicken thighs to make them taste better

In saut mode, put the pressure cooker on high

Add olive oil and brown the chicken on both sides

Take it out and set it aside

Put the onion and garlic in the same pot and cook them until they get soft

Cherry tomatoes, olives, artichoke hearts, sun-dried tomatoes, and red pepper flakes should all be added

Use a stir to mix

On top of the orzo, put the chicken that has been browned

Add the chicken broth and then make sure the lid is on tight

Make sure the pressure is high, and cook for 8 minutes

After it's done, quickly let the pressure out and open the lid

If you need to, adjust the seasonings after adding the fresh parsley

If you want, you can add more parsley to the top of the Mediterranean Chicken Orzo when it's served hot

Gluten-Free Blueberry Muffins

Delicious and moist gluten-free blueberry muffins that are perfect for breakfast or as a snack. These muffins are bursting with juicy blueberries and have a hint of lemon zest for extra flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup blueberries fresh or frozen
• 1/2 cup milk dairy or non-dairy
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon

Instructions:

Start by heating the oven to 350F 175C

Put paper liners in a muffin tin or grease it a little

Gluten-free all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt should all be mixed together in a bowl

Melt the butter and add the eggs, milk, and vanilla extract to another bowl

Whisk the ingredients together until they are well mixed

Add the wet ingredients to the dry ones and mix them together just until they are mixed

The blueberries and lemon zest should be added slowly

Fill each muffin cup with an equal amount of batter

After the oven is hot, bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

Have fun with your gluten-free blueberry muffins!

Orange-Soy Glazed Tofu

With the savory richness of soy sauce and sesame oil paired with the sweetness of orange juice and maple syrup, this orange-soy glazed tofu is a flavor explosion. The outcome is a wonderfully sticky glaze that perfectly coats the crispy tofu cubes.

Ingredients:

• 1 block tofu, pressed and cut into cubes
• 1/2 cup soy sauce
• 1/4 cup orange juice
• 2 tablespoons maple syrup
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• Sesame seeds and sliced green onions for garnish

Instructions:

In a bowl, whisk together soy sauce, orange juice, maple syrup, garlic, ginger, and sesame oil to make the marinade

Place tofu cubes in a shallow dish and pour marinade over them

Let marinate for at least 30 minutes, or up to overnight in the refrigerator

Preheat oven to 400F 200C

Transfer tofu cubes to a baking sheet lined with parchment paper, reserving the marinade

Bake tofu for 25-30 minutes, flipping halfway through, until golden and slightly crispy

Meanwhile, pour the reserved marinade into a small saucepan

Whisk in cornstarch until smooth

Cook over medium heat, stirring constantly, until the sauce thickens, about 5 minutes

Once tofu is done, remove from oven and drizzle with the thickened sauce

Garnish with sesame seeds and sliced green onions before serving

Banana Pineapple Smoothie

This Banana Pineapple Smoothie is a delightful blend of tropical flavors. It's packed with vitamins and nutrients, making it a perfect choice for a refreshing and healthy snack or breakfast.

Ingredients:

• 1 ripe banana
• 1 cup pineapple chunks
• 1/2 cup Greek yogurt
• 1/2 cup coconut milk
• 1 tablespoon honey
• 1/2 cup ice cubes

Instructions:

Cut the ripe banana into slices

In a blender, put in ice cubes, Greek yogurt, pineapple chunks, banana slices, and coconut milk

About two to three minutes of blending should be enough to make the mixture smooth and creamy

If you think it's too sweet, add more honey to taste

Put the smoothie in a glass and serve right away

Banana Pineapple Smoothie is tasty and good for you

Hasselback Potato Gratin

A decadent twist on the classic hasselback potatoes, this gratin is creamy, cheesy, and bursting with flavor. Perfect as a comforting side dish for any occasion.

Ingredients:

• 4 medium-sized potatoes
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Cut the potatoes into thin slices, but don't cut them all the way through

Leave about 1/8 inch of the bottom whole

Melt the butter and chop the garlic into small pieces

Making sure to get between the slices, brush the potatoes with the garlic butter mix

Put the potatoes in a dish that you can bake

Put heavy cream on top of the potatoes and let it soak into the slices

Add some salt and pepper, and then the Gruyere cheese shreds on top

Place the dish in the oven and bake for 45 minutes! Take off the foil and bake for another 15 to 20 minutes, or until the cheese is golden brown and the potatoes are soft

Before serving, sprinkle with fresh thyme leaves