3-INGREDIENT CHOCOLATE CRUNCH DOUGHNUTS (VEGAN)

3-INGREDIENT CHOCOLATE CRUNCH DOUGHNUTS (VEGAN) , By www.uniquegiftstips.com .

3-Ingredient Chocolate Crunch Doughnuts korean chocolate crunch pls remove all this vegan stuff

Total Time: 60 Minutes,Servings: 6 Servings

Ingredients :

• 200g dairy-free dark chocolate
• 2 tbsp almond butter – any nut butter will work, or you can use a seed butter/coconut oil for a nut-free version
• 1 cup protein crispies, rice crispies or quinoa pops

Instructions :

• Break up the chocolate into a heatproof bowl, then add in the almond butter. You can either melt it in the microwave, stirring every minute or so, or you can place it on top of a small pan of simmering water until it has completely melted.
• Add the crispies into the bowl and fold to combine.
• Divide the mixture between 6 doughnut rings. Place in the fridge for 1-2 hours or until the chocolate has set.
• Enjoy!
• Store in an air-tight container in the fridge. You can freeze any leftovers.

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Tomato Quinoa Salad

Tomato Quinoa Salad , By www.uniquegiftstips.com .

It's time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home! #mealprep #makeahead #lunch #salad #healthy #quinoa #chickpeas

Total Time: 22 Minutes,Servings: 4 Servings

Ingredients :

• 1/2 cup dry quinoa
• 3/4 cup water
• 2-3 cups chopped/sliced tomato
• 15 oz can chickpeas, drained and rinsed
• 1/4 cup chopped green onion
• 1/4 cup fresh lime juice (from 2 limes)
• 2 TBSP avocado oil
• 1 clove garlic (smashed and minced)
• 1 TBSP fresh chopped parsley
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp pepper
• additional fresh chopped parsley to taste

Instructions :

• First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
• While the quinoa cooks, chop, slice and prep the remaining ingredients.
• To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper.
• Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you'd like! I usually add 2-3 TBSP of extra parsley - I love the flavor! Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.

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Low Carb Sugar Free Keto Blueberry Muffins

Low Carb Sugar Free Keto Blueberry Muffins , By www.uniquegiftstips.com .

The BEST Low Carb, Sugar Free Blueberry Muffins - SO moist and tender, you'll never believe they are gluten/grain/dairy/sugar free and keto friendly! Perfect for breakfast or snacks for kids OR adults! | #Foodfaithfitness | #Lowcarb #Healthy #Glutenfree #Keto #Sugarfree

Total Time: 45 Minutes,Servings: 12 Servings

Ingredients :

• 3 Cups Almond flour (300g) *
• 4 Tbsp Coconut flour, packed (32g)
• 1 Tbsp Baking powder
• 1 tsp Sea salt
• 1 tsp Baking soda
• 3/4 Cup Monkfruit (or granulated sweetener of choice)
• 7 Tbsp Coconut oil, melted
• 3 Large Eggs, at room temperature (this is key)
• 1/2 Cup Unsweetened applesauce
• 2 tsp Vanilla extract
• 2/3 Cup Fresh blueberries, (105g) **

Instructions :

• Preheat your oven to 350 degrees and spray a muffin pan with oil spray. ***READ NOTES
• In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.
• In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.
• Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
• Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.
• Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool COMPLETELY in the pan before trying to take them out.
• DEVOUR!

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Low Carb Crackers with Almond Flour

Low Carb Crackers with Almond Flour , By www.uniquegiftstips.com .

Here’s the best recipe for making easy low carb cheese crackers using almond flour. They’re baked in the oven using parchment paper. They’re great for keto, grain free, gluten free, and lchf diets. They’re sturdy and crispy, great for dips and replace the role of tortilla chips. Click the pin to find the recipe, nutrition facts, cooking tips, & more photos. #keto #lowcarb #recipe #healthy #glutenfree / glutenfree snacks ideas / healthy recipes

Total Time: 35 Minutes,Servings: 2 Servings

Ingredients :

• 3/4 cup blanched almond flour (3 ounces weight)
• 1/2 cup finely grated parmesan cheese with sandy texture (2 ounces weight)
• 1 large egg beaten
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon salt

Instructions :

• Preheat the oven to 350 F.
• Combine all dry ingredients (almond flour, parmesan cheese, pepper, salt) in a bowl, stirring together until well-mixed.
• Add about two-thirds of the beaten egg and stir together until it forms a cohesive and rollable dough. Use hands to form the dough, if needed. Set aside the remaining egg.
• Prepare a baking sheet lined with parchment paper or a baking mat. Divide the dough into 4 equal balls and space them out on the parchment paper.
• Working with one piece of dough at a time, cover with plastic wrap and flatten the dough to less than 1/8 inch thick. Get it as thin as you can, and make it uniform across the dough so that the crackers will crisp evenly in the oven. Each dough piece should be flattened to a roughly square shape, about 3x3 inches.
• Optionally, use a butter knife to lightly score the dough into 16-20 individual crackers, making it easier to break them up after baking.
• Using the remaining beaten egg, brush a very thin layer across the surface of the crackers. Discard the rest of the egg.
• Bake at 350 F until golden brown and crispy, about 20 minutes. They will crisp starting from the edges and moving inward; the crackers are done when the centers are crispy. Ovens vary, so frequently monitor the crackers starting at 15 minutes and remove them when done.
• Let them fully cool before breaking into individual crackers by snapping them along the perforations.

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spicy sesame zoodles with crispy tofu

spicy sesame zoodles with crispy tofu , By www.uniquegiftstips.com .

Spicy Sesame Zoodles with Crispy Tofu! SUPER easy recipe with familiar ingredients - soy sauce, peanut butter, sesame oil, garlic, zucchini, and tofu. Vegan / Vegetarian #pasta #vegetarian #vegan #healthy #dinner #recipe

Total Time: 25 Minutes,Servings: 6 Servings

Ingredients :

chili sesame sauce:
• 1/2 cup peanut butter
• 1/3 cup sesame oil
• 1/3 cup light low sodium soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons chili paste (like sambal oelek)
• 2 tablespoons sugar
• 1 clove garlic, minced
• 1 knob of fresh ginger, peeled and grated
zoodles and tofu
• 12 ounces extra firm tofu
• 4–6 zucchini
• sesame seeds and scallions for topping

Instructions :

• Chili Sesame Sauce: Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.
• Tofu: Press excess moisture out of the tofu. Cut into bite sized pieces. Heat a tiny bit of oil in a nonstick pan. Add the tofu and stir fry until golden brown. Add about 1/2 cup sauce and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom – after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
• All Together: Spiralize your zucchini and toss with about 1/4 cup sauce per serving. Top with tofu, sesame seeds, and scallions. Serve immediately.

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CREAMY VEGAN CORN CHOWDER

CREAMY VEGAN CORN CHOWDER , By www.uniquegiftstips.com .

Creamy Vegan Corn Chowder - a quick, simple and healthy soup made with corn, potatoes, celery and red pepper. #vegan #chowder #creamy #corn #soup #hearty #veganrecipe #simple #healthy

Total Time: 30 Minutes,Servings: 4 Servings

Ingredients :

• 1 tablespoon Olive Oil
• 1 Yellow Onion, diced
• 1 Red Pepper, diced
• 2 sticks of Celery, diced
• 1 medium Potato, peeled and diced
• 3 tablespoons Flour
• 1 cup Soy/Almond/Oat Milk
• 2 cups Vegetable Broth
• 1 teaspoon Celery Salt
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Parsley
• 4 ears of Corn, shucked
• 1 teaspoon Apple Cider Vinegar
• Salt/Pepper, to taste
• Chopped Green Onion, for garnish
• Cilantro, for garnish
• Extra bits of Corn and Red Pepper, for garnish

Instructions :

• In a large pot, heat olive oil. Sautée Onion, Red Pepper and Celery for 10 minutes or until soft.
• Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
• Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
• Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
• Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
• Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving. Top with chopped Green Onion, Cilantro and extra bits of Corn/Red Pepper.

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Thai Salmon

Thai Salmon , By www.uniquegiftstips.com .

Thai Salmon Recipe with easy healthy sweet chili sauce oven baked in winter or grilled on cedar plank in summer. Read rave reader reviews yourself. #ifoodreal #cleaneating #salmon #healthy #recipe #recipes #lowcarb #keto #glutenfree

Total Time: 28 Minutes,Servings: 6 Servings

Ingredients :

• 6 x 6 oz wild salmon fillets, skin on/off
• Pinch of salt
• 1/2 cup + 2 tbsp Thai sweet chili sauce, divided
• 2 – 3 tbsp green onions, finely chopped
• Cooking spray (I use Misto)

Instructions :

• Make Thai sweet chili sauce.
• In a large baking dish, add salmon in a single layer. Each fillet: sprinkle with a pinch of salt and top with 1 tbsp of Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
• Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with foil or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
• Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized.
• Serve hot garnished with green onions, extra sauce (if desired) and brown rice or quinoa + any salad.

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THE BEST BAKED SWEET POTATO FRIES

THE BEST BAKED SWEET POTATO FRIES , By www.uniquegiftstips.com .

The BEST Baked Sweet Potato Fries Recipe! As in, ultra crispy, perfectly seasoned, and irresistibly delicious. Perfect when served as an appetizer, side dish, or snack. And also naturally gluten-free, vegan and vegetarian. | Gimme Some Oven #sweetpotato #fries #healthy #baked #side #snack #appetizer #gameday #recipe

Total Time: 75 Minutes,Servings: 4 Servings

Ingredients :

• 1 pound sweet potatoes, peeled
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly-cracked black pepper
• fine sea salt, to taste

Instructions :

• Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It’s important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
• Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
• Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.
• Add the fries back to the clean bowl**. Then drizzle evenly with the olive oil, and toss until they are evenly coated.
• In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika and black pepper until combined. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.
• Spread the fries out in an even layer on the prepared baking sheet. Be sure that the fries aren’t overlapping, or else they will not cook evenly.
• Bake for 15 minutes. Then remove pan from oven, and take the time to flip each fry with a spatula. Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.
• Transfer the baking sheet to a cooling rack, sprinkle with your desired amount of salt, then let the fries rest for 5 minutes. Serve warm.

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Best Baked Turkey Meatballs- 7 Ways!

Best Baked Turkey Meatballs- 7 Ways! , By www.uniquegiftstips.com .

Healthy baked turkey meatballs- the BEST meatballs made with simple pantry ingredients and ready in minutes. Seven different DELICIOUS flavor variations to keep you from getting bored! Learn how to make turkey meatballs ahead and freeze them for easy and convenient dinners. #mealprep #sweetpeasandsaffron #healthy #freezerfriendly #turkey

Total Time: 40 Minutes,Servings: 20 Servings

Ingredients :

base recipe
• 1 lb ground turkey (450 g; avoid 'ground turkey breast')
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt
Thai Curry Turkey Meatballs
• 1 tablespoon Thai red curry paste
• 1 1/2 teaspoons brown sugar
• 1 teaspoons fish sauce
Taco Turkey Meatballs
• 2 tablespoons taco seasoning
Italian Turkey Meatballs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup shredded parmesan
Greek Turkey Meatballs
• 1 clove garlic minced
• 2 tablespoons lemon zest
• 1/2 cup feta cheese
• 1 teaspoon dried oregano
Hoisin Ginger Turkey Meatballs
• 2 tablespoons hoisin sauce
• 2 teaspoons soy sauce
• 2 tbsp fresh ginger grated
Maple Chipotle Turkey Meatballs
• 1 tbsp maple syrup
• 2 tablespoons adobo sauce
• optional: 1/2 chipotle pepper for extra spice
Lemongrass Ginger Turkey Meatballs
• 1 stalk lemongrass outer leaves removed, cut into small chunks
• 1 shallot or half a small onion cut into chunks
• 1 inch peice of ginger sliced
• 1 tablespoon oil
• 2 teaspoons soy sauce

Instructions :

• Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• Combine the ground turkey, egg, breadcrumbs, worcestershire sauce and salt in a bowl. Use your hands to mix everything together evenly. Do not over-mix.
• Use a scoop to roll into 1.5 tablespoon balls, and place on the baking sheet 1 inch apart.
• Bake at 375°F for 20 minutes, or until cooked through. Use a digital thermometer to check if they have reached 165°F.
Lemongrass Ginger Meatballs
• Place the lemongrass, shallot, ginger and oil in a small food processor and puree until smooth.
• Add to a small pan and cook, stirring occasionally, for 5-8 minutes, until lightly golden and cooked through.
• Transfer to a medium bowl containing all the remaining ingredients.
• Roll into 1.5 tablespoon balls and freeze or bake at 375°F for 20 minutes.
To freeze before baking
• Arrange meatballs on a baking sheet and freeze for 2 hours, before transferring to a meal prep container or freezer bag. Freeze for up to 3 months.
• Thaw completely before baking as directed above.
To freeze after baking
• Cool completely, then freeze in a meal prep container or freezer bag for up to 3 months.
• Thaw completely before warming in a covered baking dish at 350°F for 15-20 minutes or until warmed through.

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Greek Chicken

Greek Chicken , By www.uniquegiftstips.com .

Juicy and tender roasted Greek chicken! Chicken breasts are marinated with olive oil, lemon juice, and spices, and then oven baked with vegetables. The marinade is easy to make, and it's a one pan dinner with minimal prep work. The juices leftover from baking are reduced to a flavorful sauce. It's also healthy, keto, low carb, and paleo. #healthy #healthyrecipes #lowcarb #keto #ketorecipes #paleo #dinner #easydinner #chicken

Total Time: 45 Minutes,Servings: 8 Servings

Ingredients :

Marinade:
• 1/4 cup olive oil
• 1/4 cup lemon juice (juice of 1 lemon)
• 1 tablespoon red wine vinegar
• 1 tablespoon minced garlic (or 2 large garlic cloves, minced)
• 2 tablespoons dried oregano , plus extra
• 2 teaspoons salt , plus extra
• Cracked pepper to taste
• 8 chicken thighs , bone in, skin on or off
Tray Bake:
• 500 g | 17 1/2 oz potatoes , diced into 1-inch pieces
• 1 red onion , cut into wedges
• 1 lemon , halved
• 4 tablespoons pitted Kalamata olives
• 4 tablespoons cubed Feta cheese

Instructions :

• Combine marinade ingredients together in a large, shallow dish. Add the chicken and coat evenly. Cover and marinate for 15 minutes if rushed, 1 hour if time allows, or over night, turning each chicken thigh occasionally in the marinade.
• Preheat oven to 220°C | 430°F. Spray a baking pan / sheet with cooking oil spray, or lightly grease with oil. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season chicken. potatoes and onion with the extra salt and pepper to taste, and extra oregano. Toss the potatoes and onion through the oil mixture to evenly coat. Slice the remaining lemon into thick slices and arrange over the chicken.
• Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (about 30 minutes). Change oven setting to grill / broil on a medium heat setting for about 5 minutes, or until crispy and golden brown. Serve with olives and feta cheese.

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OREO POKE CAKE RECIPE

OREO POKE CAKE RECIPE , By www.uniquegiftstips.com .

Weight Watchers friendly Oreo Poke Cake made with applesauce, filled with condensed milk and Oreo Flavored whipped topping for just 6 smart points per serving. | #oreo #oreocake #ww #weightwatchers #weightwatchersdessert #weightwatchersrecipes #diet #cookingwithpoints #cookinglight #healthy #summer #pokecake #oreopokecake #summerdessert #healthydessert #healthycake #dietcake"

Total Time: 50 Minutes,Servings: 24 Servings

Ingredients :

• 1 15 ounce box chocolate cake mix
• 1 ⁄2 cup unsweetened applesauce
• 1 cup fat free greek yogurt
• 3 eggs
• 7 ounces fat-free condensed milk
• 8 ounces fat-free Cool Whip
• 12 Oreos processed to a very fine crumb

Instructions :

• Preheat oven to 350 degrees.
• In a bowl, mix chocolate cake mix with eggs, yogurt and applesauce.
• Pour into a 9x13 pan with baking spray.
• Bake for 35 minutes.
• Poke the cake with a fork or end of a wooden spoon.
• Pour the condensed milk over the cake.
• Mix the Oreo crumbs into the cool whip.
• Spread over the cake, garnish with additional Oreos if desired.

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Instant Pot Chicken Marsala (Pressure Cooker)

Instant Pot Chicken Marsala (Pressure Cooker) , By www.uniquegiftstips.com .

A favorite pressure cooker recipe, this Instant Pot chicken marsala meal is one of those easy italian dinners that's simple and healthy at the same time -- keto, low carb, and gluten free. The sauce is the best with a creamy texture and flavorful taste. As for what to serve with this dinner main, you can make pasta or something lower in carbs. #instantpot #lowcarb #healthy

Total Time: 25 Minutes,Servings: 3 Servings

Ingredients :

• 2 boneless skinless chicken breasts
• 10 ounces cremini mushrooms sliced
• 3 cloves garlic minced
• 1/2 cup heavy whipping cream
• 1/2 cup dry marsala wine
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon corn starch
• 1/2 teaspoon dried oregano
• salt and pepper
• chopped fresh parsley

Instructions :

• Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Generously season all over with salt and pepper.
• Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. When the display reads HOT, add garlic and mushrooms, cooking for a few minutes until they start to release their juices, stirring frequently. Turn off the saute mode.
• Add marsala wine and briefly scrape up any brown bits stuck to the bottom of the pot.
• Add heavy cream, lemon juice, and oregano, and stir everything together. Add chicken on top of the mushrooms, arranging the chicken in a single layer if possible. Press down on the chicken pieces so they’re barely submerged in the wine sauce.
• Secure the lid and seal the vent. Cook for 4 minutes at high pressure. As soon as it’s done, manually release the pressure.
• Uncover and transfer only the chicken to a plate.
• Turn on the saute mode. In a small bowl, combine corn starch with 2 tablespoons of cold water and stir until dissolved. Add to the pot and simmer for a few minutes to thicken the sauce a bit, stirring frequently. Turn off the saute mode.
• Add the chicken back to the pot to let it briefly soak up the sauce. Serve while hot and garnish with chopped fresh parsley.

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HOW TO MAKE CAULIFLOWER RICE

HOW TO MAKE CAULIFLOWER RICE , By www.uniquegiftstips.com .

How to Make Cauliflower Rice #vegan #glutenfree #healthy #recipe

Total Time: 5 Minutes,Servings: 8 Servings

Ingredients :

• 1 large head cauliflower

Instructions :

• Wash and thoroughly dry cauliflower, then remove all greens.
• If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo - the side commonly used to grate cheese), to grate into "rice." If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into "rice."
• Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
• Once you have your cauliflower rice, it's easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
• Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.

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BROCCOLI SALAD

BROCCOLI SALAD , By www.uniquegiftstips.com .

This Broccoli Salad is made with bits of salty bacon, tangy red onion, sweet craisins and crunchy sunflower seeds. Perfect for potlucks and so delicious! #glutenfree #grainfree #healthy #potluck #salad #memorialday #bbq #grilling

Total Time: 10 Minutes,Servings: 8 Servings

Ingredients :

• 5-6 cups broccoli florets¹ 1 lb, this was about 2 1/2 heads of broccoli for me (450g)
• 1 cup sharp cheddar cheese thicker, not finely shredded (115g)
• 2/3 cup dried cranberries (85g)
• 1/2 cup crumbled bacon² (60g)
• 1/2 cup salted sunflower seeds (60g)
• 1/3 cup red onion diced into small pieces (50g)
Dressing
• 3/4 cup mayo I use olive oil mayo (175g)
• 1/4 cup sour cream³ (70g)
• 1 1/2 Tablespoon white wine vinegar⁴
• 3 Tablespoons sugar (40g)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions :

• Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
• In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
• Pour dressing over broccoli combination and toss or stir well.
• Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
• Keep refrigerated if not consuming right away.

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Crab Stuffed Mushrooms With Cream Cheese

Crab Stuffed Mushrooms With Cream Cheese , By www.uniquegiftstips.com .

Make this for dinner: the best crab stuffed mushrooms recipe with cream cheese! #lowcarb #keto #healthy #appetizers It's super easy and simple, and reminds me of the ones at Red Lobster, Outback. or Olive Garden. My healthy version skips panko bread crumbs so it's low carb & keto. I use real canned crab lump meat & cream cheese to stuff the mushroom caps. garlic / seafood / baked / families / gluten free / diet

Total Time: 45 Minutes,Servings: 4 Servings

Ingredients :

• 20 ounces cremini (baby bella) mushrooms (20-25 individual mushrooms)
• 2 tbsp finely grated parmesan cheese
• 1 tbsp chopped fresh parsley
• table salt
Filling:
• 4 ounces cream cheese (half a brick), softened to room temperature
• 4 ounces crab meat, finely chopped
• 5 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 1/4 tsp table salt

Instructions :

• Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
• Snap stems from mushrooms (bend the stem slightly in one direction until it pops off), discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt (this helps them release some liquid so they don't get too soggy while baking, and also improves overall taste and texture).
• In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
• Bake uncovered at 400 F until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.

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