Masala Coated Corn Cobs

Cobs of corn covered in masala are a tasty vegan take on regular grilled corn. The spices give the sweet corn a tasty kick, which makes it a great side dish for any meal or a tasty snack by itself.

Ingredients:

• 6 corn cobs
• 2 tablespoons olive oil
• 2 tablespoons nutritional yeast
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Freshly chopped coriander leaves for garnish

Instructions:

Preheat oven to 200C 400F

Peel back corn husks without removing them

Remove silk strands and then fold husks back into place

In a small bowl, mix olive oil, nutritional yeast, chili powder, cumin powder, garlic powder, turmeric powder, and salt

Brush the spice mixture onto each corn cob, ensuring they are evenly coated

Wrap each corn cob individually in aluminum foil

Place the wrapped corn cobs on a baking sheet and bake for 20-25 minutes, or until corn is tender

Unwrap the corn cobs and garnish with freshly chopped coriander leaves before serving

Adobo Lime Portobello Tacos

These Adobo Lime Portobello Tacos are bursting with flavor! Marinated portobello mushrooms are grilled to perfection and served in warm corn tortillas with a zesty lime kick. Top them with your favorite taco toppings for a tasty and satisfying meal.

Ingredients:

• 4 large portobello mushrooms, stems removed and sliced
• 1/4 cup olive oil
• 2 tablespoons adobo sauce from canned chipotle peppers
• 2 cloves garlic, minced
• Juice of 2 limes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco optional
• Lime wedges for serving

Instructions:

In a bowl, whisk together olive oil, adobo sauce, minced garlic, lime juice, ground cumin, smoked paprika, salt, and black pepper to make the marinade

Place the sliced portobello mushrooms in a resealable plastic bag or shallow dish and pour the marinade over them

Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the mushrooms to marinate

Preheat a grill or grill pan over medium-high heat

Remove the marinated portobello mushrooms from the fridge and grill them for about 4-5 minutes on each side, or until they are tender and have grill marks

Remove from the grill and slice into thin strips

Warm the corn tortillas on the grill for about 20 seconds on each side, or until they are heated through

To assemble the tacos, place a generous portion of grilled portobello slices on each tortilla

Top with shredded lettuce, diced tomatoes, diced red onion, and fresh cilantro

If desired, sprinkle with crumbled queso fresco and serve with lime wedges on the side

Enjoy your delicious Adobo Lime Portobello Tacos!

Roasted Pumpkin Pasta with Browned Butter Sauce

This roasted pumpkin pasta with browned butter sauce is a comforting and flavorful dish perfect for fall. The sweetness of the roasted pumpkin pairs beautifully with the nuttiness of the browned butter, creating a rich and satisfying sauce for the pasta. Finished with a sprinkle of Parmesan cheese and fresh parsley, this dish is sure to become a favorite.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lb pasta of your choice
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes optional
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the pumpkin cubes on a baking sheet and season them with salt and pepper

Roast in an oven that has been heated up for 25 to 30 minutes, or until soft and slightly caramelized

Follow the directions on the package to cook the pasta until it's al dente while the pumpkin is roasting

Remove the water and set it aside

Set the pan on medium heat and melt the butter

For another three to four minutes, or until the butter turns golden brown and smells nutty, keep cooking and stirring every now and then

If you want to, add red pepper flakes and minced garlic to the browned butter

After another minute, the food should smell good

The roasted pumpkin cubes should be added to the pan with the browned butter sauce

Spin the pumpkin slowly to cover it with the sauce

Put the cooked pasta in the pan and mix it all together by tossing it around

Grate some Parmesan cheese over the pasta and toss it again to mix it in

Before serving, sprinkle with chopped fresh parsley

Enjoy while hot!

Spicy Pork Asparagus Stir-Fry

This is a simple and tasty stir-fry recipe that tastes great with fresh asparagus, thinly sliced pork, and a hot sauce. Ideal for hectic weeknights!

Ingredients:

• 1 lb thinly sliced pork
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon red pepper flakes adjust to taste
• 2 tablespoons vegetable oil for stir-frying
• Salt and pepper to taste
• Sliced green onions for garnish

Instructions:

In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and red pepper flakes

Set aside

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat

Add minced garlic and ginger, and stir-fry for about 30 seconds or until fragrant

Add the sliced pork and stir-fry for 2-3 minutes or until it starts to brown

Remove the pork from the wok and set aside

Add another tablespoon of vegetable oil to the wok and add the asparagus

Stir-fry for about 4-5 minutes until the asparagus becomes tender but still crisp

Return the cooked pork to the wok, pour the sauce mixture over the pork and asparagus, and stir-fry for an additional 1-2 minutes until everything is heated through and coated with the sauce

Season with salt and pepper to taste

Garnish with sliced green onions

Serve hot with steamed rice

Enjoy your Spicy Pork Asparagus Stir-Fry!

Slow Cooker Chicken Fajita Soup

This hearty and flavorful soup is based on the classic flavors of chicken fajitas. It is cooked slowly in a crockpot, which makes it easy to make and tastes great.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 can 14
• 5 oz diced tomatoes, undrained
• 1 can 4 oz diced green chilies
• 4 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro, for garnish
• Sour cream, shredded cheese, avocado slices, for serving

Instructions:

Place diced chicken, sliced onion, sliced bell peppers, diced tomatoes, diced green chilies, chicken broth, chili powder, cumin, paprika, garlic powder, salt, and pepper into the slow cooker

Stir to combine ingredients

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

Before serving, taste and adjust seasoning if needed

Serve hot, garnished with chopped cilantro and accompanied by sour cream, shredded cheese, and avocado slices

Enjoy!

Microwave Keto Creamy Risotto

Enjoy a creamy risotto recipe that is low in carbs and can be easily made in the microwave. Cauliflower rice is used instead of regular rice in this recipe, which keeps it low-carb while still giving you the rich, comforting flavors of a classic risotto.

Ingredients:

• 1/2 cup cauliflower rice
• 1/4 cup chicken broth
• 2 tablespoons heavy cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon butter
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: chopped fresh herbs for garnish

Instructions:

In a microwave-safe bowl, combine cauliflower rice, chicken broth, and minced garlic

Microwave on high for 3 minutes, or until cauliflower rice is tender

Stir in heavy cream, Parmesan cheese, and butter until well combined

Microwave for an additional 1-2 minutes, or until heated through and creamy

Season with salt and pepper to taste

Garnish with chopped fresh herbs if desired before serving

Juicy Turkey Tacos

These Juicy Turkey Tacos are a delicious and healthier alternative to traditional beef tacos. The ground turkey is seasoned to perfection and combined with fresh toppings for a burst of flavor in every bite.

Ingredients:

• 1 lb ground turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 packet taco seasoning mix
• 1/2 cup water
• 8 small taco shells
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• Salsa and sliced jalapeos for garnish

Instructions:

Put olive oil in a pan and heat it over medium-high heat

Cut up some onions and garlic and add them

Cook the onions until they become clear

Break up the ground turkey with a spoon as it cooks until it turns brown

Salt and water should be mixed in

Let it cook on low heat for 5 to 7 minutes, or until it gets thick

Follow the directions on the package to warm up taco shells in the oven

Put some of the turkey mixture into each taco shell

You can add shredded lettuce, diced tomatoes, cheddar cheese, sour cream, salsa, and sliced jalapeos on top if you like

Serve your Juicy Turkey Tacos right away and enjoy them!

Honey Roasted Tomato Pasta with Herbed Breadcrumbs

This delightful pasta dish combines the sweetness of honey-roasted cherry tomatoes with the crunch of herbed breadcrumbs, resulting in a flavorful and satisfying meal.

Ingredients:

• 8 ounces pasta of your choice
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons honey
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup grated Parmesan cheese

Instructions:

Turn on the oven and heat it up to 400F 200C

Add the cherry tomatoes that have been cut in half to a bowl

Add the olive oil, honey, salt, and pepper

Spread them out on a baking sheet that has been lined with parchment paper

Roast them for twenty to twenty-five minutes, or until they start to turn brown

Follow the directions on the package to cook the pasta until it's al dente while the tomatoes are roasting

Remove the water and set it aside

Melt the butter in a pan over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

To the pan, add bread crumbs, dried oregano, and dried basil

It will take about 5 to 7 minutes of stirring often cooking until the breadcrumbs are golden brown and crispy

The cooked pasta should be mixed with the roasted tomatoes, breadcrumbs with herbs, and grated Parmesan cheese

If you want, you can serve it hot with extra Parmesan cheese and fresh basil on top