Vegan Gluten-Free Spring Salad

This Vegan Gluten-Free Spring Salad is a perfect addition to your Easter and spring gatherings. It's bursting with fresh flavors and vibrant colors, making it a delightful and healthy side dish.

Ingredients:

• 4 cups mixed spring greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup sliced almonds
• 1/4 cup fresh basil leaves, torn
• 1/4 cup balsamic vinaigrette dressing gluten-free
• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the mixed spring greens, cherry tomatoes, cucumber, red onion, sliced almonds, and torn basil leaves

Drizzle the balsamic vinaigrette dressing over the salad and toss to coat the ingredients evenly

Season the salad with salt and pepper to taste

Serve immediately as a refreshing and healthy gluten-free and vegan spring salad

Dark Chocolate Cupcakes with Salted Caramel Buttercream

Indulge in the rich and decadent flavors of dark chocolate cupcakes paired with a luscious salted caramel buttercream. These cupcakes are a perfect combination of sweet and salty, making them a delightful treat for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup hot water
• 4 oz dark chocolate, chopped
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 teaspoon sea salt flakes
• 1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a mixing bowl, combine the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt

In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until well combined

Stir in the hot water until the batter is smooth

It will be thin, but that's okay

Stir in the chopped dark chocolate

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

While the cupcakes are cooling, prepare the salted caramel buttercream

In a saucepan, melt the unsalted butter over medium heat

Stir in the brown sugar and heavy cream, and bring the mixture to a boil

Boil for 2 minutes, then remove from heat

Stir in the sea salt flakes and vanilla extract

Allow the caramel to cool for about 15-20 minutes

In a mixing bowl, beat the powdered sugar and caramel mixture until smooth and creamy

Once the cupcakes are completely cool, pipe or spread the salted caramel buttercream on top of each cupcake

You can garnish with additional sea salt flakes or chocolate shavings if desired

Enjoy your delicious dark chocolate cupcakes with salted caramel buttercream!

Gigantic Potato Pancakes

These gigantic potato pancakes are crispy on the outside and fluffy on the inside. They make a hearty and satisfying meal that's perfect for any time of the day.

Ingredients:

• 6 large potatoes, peeled and grated
• 2 onions, finely chopped
• 4 eggs, beaten
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

Put chopped onions and grated potatoes in a large bowl

Then add the flour, baking powder, salt, and pepper

Beat the eggs

Mix well until everything is well mixed

Put the vegetable oil in a big skillet and heat it over medium-high heat

Make big pancakes by spooning the potato mixture into the pan

Use a spatula to flatten

It should take about 5 to 7 minutes per side to cook until both sides are golden brown and crispy

Place the cooked pancakes on a plate lined with paper towels to drain off any extra oil

Add your favorite toppings or sauces and serve hot

Strawberry Chicken Salad with Strawberry Balsamic Dressing

A tasty and healthy keto-friendly salad with sweet and savory strawberry balsamic dressing, juicy strawberries, tender chicken breast, crunchy pecans, and tangy feta cheese.

Ingredients:

• 2 cups sliced strawberries
• 1 lb cooked chicken breast, sliced
• 6 cups mixed salad greens
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese
• 1/4 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey or a sugar-free alternative
• Salt and pepper to taste

Instructions:

Cut the chicken breast into thin slices and put them in a large bowl

Add the mixed salad greens, chopped pecans, and crumbled feta cheese

To make the dressing, put the honey, red wine vinegar, extra virgin olive oil, salt, and pepper in a separate small bowl and mix them together with a whisk

Give the salad a gentle toss to coat all the ingredients with the dressing

Serve right away and enjoy!

Egg Stuffed Avocado

These Egg Stuffed Avocados are a tasty and healthy option for breakfast or brunch that is keto-friendly. They are full of protein and healthy fats to keep you full until your next meal. The avocado and eggs are cooked just right. You can also add your favorite toppings to make them taste even better and give you more options.

Ingredients:

• 2 avocados
• 4 eggs
• Salt and pepper to taste
• Optional toppings: chopped chives, shredded cheese, cooked bacon bits

Instructions:

Preheat the oven to 425F 220C

Slice the avocados in half lengthwise and remove the pits

Use a spoon to scoop out a little extra flesh from each avocado half to make room for the eggs

Place the avocado halves in a baking dish, flesh side up, to keep them stable

Crack an egg into each avocado half, being careful not to overflow

Season each egg-stuffed avocado half with salt and pepper to taste

Bake in the preheated oven for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness

Remove from the oven and let cool slightly before serving

Top with optional toppings such as chopped chives, shredded cheese, or cooked bacon bits if desired

Serve the egg-stuffed avocados immediately as a delicious and satisfying keto-friendly breakfast or brunch option

Enjoy!