Vegan Snow Covered Holly Leaf Cut Out Sugar Cookie and Royal Icing Recipe

Enjoy these vegan sugar cookies that are shaped like holly leaves covered in snow. They are great for the holidays or any other festive event. Use colorful vegan royal icing to decorate your treat for a fun treat that is also good for you and doesn't hurt animals.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup vegan butter, softened
• 1/2 cup granulated sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• Vegan royal icing powdered sugar, aquafaba, vanilla extract
• Green vegan food coloring
• Red vegan food coloring
• Powdered sugar for dusting

Instructions:

In a bowl, cream together vegan butter and sugar until smooth

Add almond milk and vanilla extract, mix until well combined

Gradually add flour and salt, mix until a dough forms

Wrap the dough in plastic wrap and refrigerate for at least 1 hour

Preheat oven to 350F 175C

Roll out the dough on a floured surface to about 1/4 inch thickness

Cut out holly leaf shapes using cookie cutters

Place the cookies on a baking sheet lined with parchment paper

Bake for 8-10 minutes or until edges are lightly golden

Let the cookies cool completely on a wire rack

Prepare vegan royal icing by whisking together powdered sugar, aquafaba, and vanilla extract until smooth and thick

Divide the icing into two bowls, dye one bowl green and the other red with vegan food coloring

Decorate the cooled cookies with the green icing to create holly leaves and the red icing to create berries

Allow the icing to set for about 1 hour

Once set, dust the cookies with powdered sugar to create a snowy effect

Serve and enjoy!

Keto Eggplant Gratin

This Keto Eggplant Gratin is a tasty and low-carb take on the traditional gratin dish. It's a satisfying and comforting meal for any occasion, with layers of soft eggplant, tasty marinara sauce, and gooey cheese.

Ingredients:

• 1 large eggplant, thinly sliced
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce sugar-free
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat oven to 400F 200C

Place eggplant slices on a baking sheet and brush both sides with olive oil

Season with salt and pepper

Bake for 15-20 minutes or until eggplant slices are tender

In a small bowl, mix together marinara sauce, minced garlic, and dried oregano

In a baking dish, layer half of the baked eggplant slices

Top with half of the marinara mixture and half of the mozzarella and Parmesan cheeses

Repeat the layers with the remaining ingredients

Bake for an additional 15 minutes or until cheese is bubbly and golden brown

Garnish with fresh basil leaves before serving

Crockpot Cheesy Chicken Spaghetti

This is a comforting and cheesy slow cooker recipe with perfectly cooked spaghetti, tender chicken, and creamy sauces.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 8 oz spaghetti, uncooked

Instructions:

Place chicken breasts in the bottom of the slow cooker

In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, diced tomatoes, chicken broth, onion, bell pepper, and garlic

Pour over chicken in slow cooker

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender

Remove chicken from slow cooker and shred with forks

Return shredded chicken to slow cooker

Stir in shredded cheddar cheese until melted

Break spaghetti in half and stir into the slow cooker mixture, ensuring spaghetti is submerged in the liquid

Cover and cook on high for an additional 30 minutes to 1 hour, until spaghetti is cooked to desired doneness

Serve hot and enjoy!

Low Carb Cranberry Walnut Crumb Bars

These Low Carb Cranberry Walnut Crumb Bars are a delightful keto-friendly treat perfect for the holiday season or anytime you're craving a sugar-free dessert. The tangy cranberry filling pairs perfectly with the buttery almond flour crust and crunchy walnut topping.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup fresh cranberries
• 1/4 cup powdered erythritol or monk fruit sweetener for cranberry filling
• 1/4 cup chopped walnuts
• 1 tablespoon lemon juice
• 1 tablespoon water

Instructions:

Start by heating the oven to 350F 175C

Prepare an 8x8-inch baking pan by greasing it or putting parchment paper inside it

Put almond flour, coconut flour, powdered sweetener, and salt in a bowl and mix them together

The dry ingredients should be mixed with melted butter and vanilla extract

Mix until a crumbly dough forms

Cover the bottom of the baking pan with half of the dough and press it down evenly to make the base

Put the cranberries, powdered sugar, lemon juice, and water in a saucepan

For about 5 to 7 minutes, or until the cranberries pop and the mixture gets a little thicker, cook on medium heat

Take it off the heat and let it cool down a bit

Cover the bottom of the baking pan with the cranberry filling

Add the chopped walnuts to the rest of the dough mixture

Spread this crumbly mix out evenly on top of the cranberry layer

After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown

Before cutting the bars into squares, let them cool all the way in the pan

Have fun!

Strawberry Cheesecake Smoothie

This fresh strawberry smoothie tastes just like cheesecake, which is a treat. Rich cream cheese and creamy Greek yogurt go so well with the sweetness of fresh strawberries that you end up with a delicious treat.

Ingredients:

• 1 cup fresh strawberries
• 1/2 cup Greek yogurt
• 1/4 cup cream cheese
• 1/2 cup milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/2 cup ice cubes

Instructions:

Combine all ingredients in a blender

Blend until smooth and creamy

Pour into glasses and serve immediately

Whole Wheat Lemon Poppy Seed Muffins

These Whole Wheat Lemon Poppy Seed Muffins are a great way to enjoy whole grains and citrusy flavors. Great for a snack or breakfast that is both healthy and tasty.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 1 lemon zest and juice
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract

Instructions:

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

In a large bowl, mix together the whole wheat flour, sugar, baking powder, baking soda, salt, and poppy seeds

In a separate bowl, combine the lemon zest, lemon juice, yogurt, vegetable oil, egg, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; it's okay if there are a few lumps

Divide the batter evenly among the muffin cups, filling each about 2/3 full

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

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally drizzle a simple lemon glaze on top for extra lemony flavor

Enjoy!

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

Enjoy the ultimate comfort food for dessert with this Hot Fudge Peanut Butter Pudding Cake made in a slow cooker. Rich chocolate cake, creamy peanut butter, and gooey hot fudge sauce come together in this decadent dish that is easy to make in a crock pot.

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup creamy peanut butter
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 cup boiling water
• Vanilla ice cream optional, for serving
• Chopped peanuts optional, for garnish

Instructions:

Put flour, sugar, cocoa powder, baking powder, and salt in a bowl and mix them together

It will be smooth after you add the milk, peanut butter, melted butter, and vanilla extract

Add the chocolate chips and mix them in

Spread the batter out evenly in the bottom of a slow cooker that has been greased

To dissolve the sugar, add the rest of the sugar to a different bowl and boil water

Add the mix to the slow cooker with the batter

Don't stir

Put the lid on top and cook on high for two to three hours, or until the cake is set

If you want, you can serve it warm with vanilla ice cream and chopped peanuts

Keto Chicken Avocado Salad

A refreshing and satisfying low-carb lunch option packed with protein and healthy fats. Perfect for a quick and easy keto-friendly meal.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 2 tbsp chopped fresh cilantro
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

Dice the chicken and put it in a large bowl

Add the avocado, red onion, cucumber, and cilantro

Mix the mayonnaise and lime juice together in a small bowl

Add the dressing to the chicken mixture and mix it together gently

Add pepper and salt to taste

Serve cold

Blueberry Goat Cheese Chicken Salad

A tasty and energizing salad that is suitable for a Paleo diet, with crunchy walnuts, sweet blueberries, tart goat cheese, and soft chicken combined with a creamy peanut Dijon dressing.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups mixed salad greens
• 1 cup fresh blueberries
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon natural peanut butter
• Salt and pepper to taste

Instructions:

The chopped walnuts, blueberries, goat cheese, shredded chicken, and mixed salad greens should all be combined in a big bowl

To make the dressing, combine the extra virgin olive oil, peanut butter, balsamic vinegar, and Dijon mustard in a small bowl and whisk until well combined

After drizzling the salad with the dressing, gently toss to coat

To taste, add salt and pepper for seasoning

Enjoy and serve right away!

Grilled Chicken with Honey Mustard Sauce

Grilled chicken breasts that are juicy and glazed with a sweet and sour honey mustard sauce. This is the perfect combination of flavors for a BBQ.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce

Instructions:

Preheat the grill to medium-high heat

Season the chicken breasts with salt, pepper, garlic powder, and paprika

In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, and soy sauce to create the sauce

Grill the chicken breasts for 6-8 minutes per side or until fully cooked, basting with the honey mustard sauce during the last few minutes of cooking

Remove the chicken from the grill and let it rest for a few minutes

Serve the grilled chicken breasts drizzled with additional honey mustard sauce

Enjoy your delicious Grilled Chicken with Honey Mustard Sauce!

Homemade OREO Cheesecake Ice Cream

Indulge in the creamy goodness of homemade OREO cheesecake ice cream. With a rich blend of cream cheese, sweetened condensed milk, and crushed OREO cookies, this frozen treat is a delightful combination of flavors and textures.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 14 oz can sweetened condensed milk
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 cup crushed OREO cookies

Instructions:

Beat cream cheese in a bowl until it is smooth and creamy

Mix in the vanilla extract and sweetened condensed milk until everything is well mixed

Heavy cream should be whipped in a different bowl until stiff peaks form

Carefully fold the whipped cream into the cream cheese mixture until it is all mixed in

Add the crushed OREO cookies and mix well

Put the mixture in a container that can go in the freezer

Put it in the freezer for at least 6 hours, or until it gets firm

Serve and have fun!