Lemon Herb Tuna Salad Snack Board

This Lemon Herb Tuna Salad Snack Board is a refreshing and delicious snack or light meal option. It's packed with fresh herbs, vegetables, and the zesty goodness of lemon. Perfect for a quick and healthy snack or for entertaining guests.

Ingredients:

• 2 cans of tuna, drained
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1 lemon, zested and juiced
• 3 tablespoons olive oil
• Salt and pepper to taste
• Mixed greens or arugula for serving

Instructions:

Put the drained tuna, chopped parsley, dill, and chives in a large bowl

Finely chop the red onion and add it to the bowl with the tuna

Then add the cherry tomatoes cut in half, the cucumber sliced, and the Kalamata olives

Add the olive oil, salt, and pepper to a different small bowl, and whisk in the lemon zest

This will make the dressing

Pour the dressing over the tuna and vegetable mix, and then gently toss everything together

A bed of mixed greens or arugula should be put out on a large serving platter before putting together the snack board

Put the tuna salad with lemon and herbs on top of the greens

On top of the salad, crumble some feta cheese

Serve right away and enjoy!

Artistic Coffee Painting

This simple recipe was inspired by the talented Giulia Bernardelli. Use it to make your own coffee art masterpiece. Your unique coffee creations will wow your friends and followers.

Ingredients:

• 1 cup of strong brewed coffee
• 1 tablespoon of cocoa powder
• 1 tablespoon of frothy milk
• 1 toothpick or fine brush
• 1 white ceramic or glass surface

Instructions:

Brew a strong cup of coffee and let it cool slightly

Pour the coffee into a small bowl or container

Dip the toothpick or fine brush into the cocoa powder and gently tap it over the coffee's surface to create your desired design

You can make swirls, shapes, or any pattern you like

Using the frothy milk, add small drops to the coffee to create contrast and highlight specific areas of your design

With a steady hand, start painting on the white ceramic or glass surface

You can use the coffee mixture as your 'paint

' Let your coffee art dry for a few minutes, and then you can enjoy the beautiful coffee painting or take photos to share your masterpiece on social media! Feel free to experiment with different designs and patterns

Raspberry Mint Greek Frozen Yogurt

Enjoy the cool and sour flavors of Raspberry Mint Greek Frozen Yogurt. You can enjoy a tasty frozen treat made with sweet raspberries, fragrant mint, and smooth Greek yogurt.

Ingredients:

• 2 cups Greek yogurt
• 1 cup frozen raspberries
• 1/4 cup honey
• 1/4 cup fresh mint leaves
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

Place the frozen raspberries in a blender or food processor

Add the honey, fresh mint leaves, lemon juice, and vanilla extract to the blender

Blend the mixture until it becomes a smooth puree

In a mixing bowl, combine the Greek yogurt with the raspberry mint puree

Mix well until fully incorporated

Pour the yogurt mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for 20-25 minutes

Once the frozen yogurt reaches your desired consistency, transfer it to an airtight container and freeze for an additional 2-3 hours to firm up

Serve your Raspberry Mint Greek Frozen Yogurt in bowls or cones, garnished with fresh mint leaves or additional raspberries if desired

Scottish Shortbread Christmas Cookie Wedges

These Scottish Shortbread Christmas Cookie Wedges are buttery and delicious. These traditional treats, with a delicate crumb and a hint of sweetness, are ideal for festive gatherings and cozy moments by the fireplace.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt

Instructions:

Warm up your oven to 325F 165C and get a round 9-inch 23 cm tart pan ready

The bottom of the pan should be able to be taken off

Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy

Add the all-purpose flour and salt and sift them in

As you mix, the dough will come together and be well mixed

Spread the dough out evenly in the tart pan that has been prepared

You can use the back of a spoon or your hands to smooth the top

Cut the dough's surface into wedges with a knife, but be careful not to cut all the way through

Put the tart pan in an oven that has already been heated up

Bake for 35 to 40 minutes, or until the shortbread edges are just beginning to turn golden

Take the pan out of the oven and let the shortbread cool for ten minutes in it

Carefully take the shortbread out of the pan by pulling the sides apart

On a wire rack, let it cool all the way down

Once the shortbread has cooled, carefully cut it into wedge-shaped cookies along the lines that were scored

Cut the Scottish shortbread Christmas cookies into wedges and enjoy them!

Keto Puttanesca Sauce

A keto-friendly twist on the classic Italian puttanesca sauce, this recipe swaps out traditional pasta for a flavorful sauce that pairs perfectly with zucchini noodles or spaghetti squash. Rich in umami from anchovies, olives, and capers, this sauce is a savory delight.
Instructions: Put olive oil in a pan and heat it over medium-low heat. Put in chopped anchovies, minced garlic, and red pepper flakes. Stir every once in a while for two to three minutes. Add the tomato paste, diced tomatoes, capers, and olives and mix them in. Bring to a simmer and cook for 10 to 15 minutes, so the sauce can thicken and the flavors mix. Add pepper and salt to taste. Add some fresh parsley on top before serving. If you want, you can add grated Parmesan cheese as a garnish.&

Ingredients:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 anchovy fillets, chopped
• 1/4 tsp red pepper flakes
• 1/4 cup olives, sliced
• 1/4 cup capers
• 1 can 14 oz diced tomatoes
• 2 tbsp tomato paste
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Optional: grated Parmesan cheese for garnish

Instructions:

MEULK Ice Cream

Enjoy the smooth, creamy MEULK Ice Cream, a tasty treat that has the right amount of sweetness and vanilla. You can make it your own by adding your favorite mix-ins.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional mix-ins: chocolate chips, chopped nuts, fruit

Instructions:

In a saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat

Stir until sugar is dissolved and mixture is heated through, about 5 minutes

Remove from heat and stir in vanilla extract and a pinch of salt

Transfer mixture to a bowl and let it cool completely

Once cooled, cover the bowl and refrigerate for at least 4 hours or overnight

Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes

If desired, add in mix-ins during the last few minutes of churning

Transfer churned ice cream to a container and freeze for at least 2 hours before serving

Mason Jar Southwest Chicken Salad with Cilantro Lime Dressing

A Southwest Chicken Salad in a Mason Jar with Cilantro Lime Dressing is a quick and tasty way to take a tasty salad with you. This layered salad looks great and tastes great, too. It has lots of bright Southwest flavors.

Ingredients:

• 1 cup cooked chicken breast, diced
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels fresh or frozen
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro
• 2 cups mixed salad greens
• 1/4 cup crushed tortilla chips optional
• Salt and pepper to taste

Instructions:

In a clean and dry mason jar, start by layering the ingredients in the following order: Cilantro Lime Dressing See separate recipe below Black beans Red onion Corn kernels Red bell pepper Cherry tomatoes Cooked chicken breast Shredded cheddar cheese Chopped cilantro Mixed salad greens Optional: Crushed tortilla chips on top for added crunch

Seal the mason jar tightly with a lid

When ready to eat, simply shake the jar to distribute the dressing, and then pour the contents into a bowl

Toss well to combine all the ingredients

Season with salt and pepper to taste, and enjoy!

Simple Butter Lettuce Salad

There is a tasty and simple salad called Simple Butter Lettuce Salad that uses the crisp and delicate leaves of butter lettuce. You can add your favorite toppings to make it your own, making it the perfect side dish for any meal.

Ingredients:

• 1 head of butter lettuce
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese optional
• 1/4 cup toasted pine nuts optional

Instructions:

Wash and dry the butter lettuce leaves, then tear them into bite-sized pieces

In a large salad bowl, combine the lettuce, cherry tomatoes, cucumber, and red onion

In a small bowl, whisk together the olive oil and balsamic vinegar to make the dressing

Season with salt and pepper to taste

Drizzle the dressing over the salad and toss gently to coat the ingredients evenly

If desired, top the salad with crumbled feta cheese and toasted pine nuts for extra flavor and texture

Serve immediately as a light and refreshing side dish

Gluten-Free Vegan Jam Tarts

These gluten-free vegan jam tarts are perfect for a sweet treat that's free from animal products and gluten. They're easy to make and bursting with fruity jam flavor.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/4 cup coconut oil, melted
• 2-3 tablespoons cold water
• 1/4 cup vegan jam of your choice

Instructions:

Set the oven to 350F 175C and heat it up

Flake the gluten-free flour and coconut oil together in a bowl

Adding cold water little by little while mixing makes a dough

Cut the dough into small balls, and then press one into each of the muffin tin cups to make a tart shell

Into each tart shell, put a teaspoon of healthy jam

The tart shells should be baked in a hot oven for 12 to 15 minutes, or until they turn golden brown

Let the tarts cool down before you serve them

The Comforting Vegan: Vegan Breadsticks Olive Garden Inspired

These vegan breadsticks are based on the famous breadsticks from Olive Garden. They are flavorful, soft, and fluffy. You can dip them in your favorite marinara sauce or eat them by themselves.

Ingredients:

• 1 cup warm water 110F
• 1 tablespoon sugar
• 1 packet 2 1/4 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup vegan butter, melted
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Vegan parmesan-style cheese, for topping optional

Instructions:

Warm water and sugar should be mixed together in a large bowl

Add the yeast and let it sit for five minutes, or until it starts to foam

Mix the yeast with the flour, salt, and garlic powder

Mix until you get a dough

Work the dough on a floured surface for five to seven minutes, or until it is smooth and springy

Cover the dough with a clean towel and set it in a greased bowl

Let it rise in a warm place for about an hour, or until it goes double in size

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

Roll out the dough and cut it into 12 equal pieces

Make a breadstick shape out of each piece

Put the breadsticks on a baking sheet that has parchment paper on it

Spread vegan butter that has been melted over the tops and then sprinkle dried basil and oregano on top

Toast it for 12 to 15 minutes, or until it turns golden brown

Take it out of the oven and use more melted vegan butter to cover it

If you want, you can sprinkle vegan Parmesan-style cheese on top

Enjoy while still warm!

Southwestern Salad with Avocado Dressing

The fresh greens and creamy avocado dressing in this Southwestern Salad with Avocado Dressing make for a colorful and tasty dish. It has black beans, corn, cherry tomatoes, and other tasty things in it, so it's a great choice for a healthy and filling meal.

Ingredients:

• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels fresh or canned
• 1/4 cup red onion, finely chopped
• 1/4 cup bell pepper, diced
• 1/4 cup shredded cheddar cheese
• 1/4 cup cilantro, chopped
• 1 avocado, sliced
• 1/4 cup tortilla strips optional
• Salt and pepper to taste

Instructions:

Black beans, corn, red onion, bell pepper, cheddar cheese, and mixed greens should all be put in a large salad bowl

Put the avocado, cilantro, salt, and pepper in a blender and blend them together

Blend until smooth

If you need to, add a little water to get the dressing consistency you want

Put the avocado dressing on top of the salad and toss it around to cover everything

If you want, you can top the salad with tortilla strips and sliced avocado

Serve right away as a cool Southwestern salad

Pineapple Coconut Chess Bars

These Pineapple Coconut Chess Bars are a delectable tropical treat. A cake mix base is layered with a creamy pineapple and cream cheese layer and topped with a crunchy coconut and pecan topping.

Ingredients:

• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1/2 cup crushed pineapple, drained
• 1 1/2 cups powdered sugar
• 1 cup shredded coconut
• 1/2 cup chopped pecans

Instructions:

Set the oven to 350F 175C and heat it up

Put the cake mix, melted butter, and one egg in a large bowl

Put the mix in the bottom of a 9x13-inch baking pan that has been greased

When the cream cheese is soft, add the two eggs and vanilla extract to another bowl

Beat the mixture until it is smooth

Add the powdered sugar and crushed pineapple and mix them in well

Sprinkle the cream cheese mix on top of the cake mix in the baking pan

Cover the whole thing with chopped pecans and shredded coconut

Put it in the oven for 40 to 45 minutes, or until the top is brown and the middle is set

Let it cool all the way down before cutting it into bars

Serve and have fun!

100 Grand Cupcakes by Confessions of a Cookbook Queen

Indulge in the rich and delightful 100 Grand Cupcakes by Confessions of a Cookbook Queen. These cupcakes are a chocolate lover's dream, filled with caramel, pecans, and topped with mini 100 Grand candy bars. Perfect for any occasion!

Ingredients:

• 1 box of chocolate cake mix
• 1 box of chocolate pudding mix
• 4 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup warm water
• 1 teaspoon vanilla extract
• 1 cup caramel sauce
• 1 cup chopped pecans
• 1 cup chocolate chips
• 1/2 cup mini chocolate chips for garnish
• 100 Grand candy bars for topping

Instructions:

Warm your oven up to 350 ?F 175?C and put cupcake liners in muffin tins

Put the eggs, sour cream, vegetable oil, warm water, vanilla extract, chocolate cake mix, and chocolate pudding mix in a large bowl

The batter should be smooth after being mixed well

Around two thirds of the way full, put batter into each cupcake liner

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool for 5 minutes in their tins

Then, move them to a wire rack to cool all the way down

Use a cupcake corer or a knife to make a hole in the middle of each cupcake once they are completely cool

Place some caramel sauce in each hole and then cover it with chopped pecans

To melt the chocolate chips in a bowl that can go in the microwave, stir them every 30 seconds for about a minute

Finally, drizzle the melted chocolate over the cupcakes to finish them off

Place small chocolate chips and a small 100 Grand candy bar on top of each cupcake

Enjoy your 100 Grand Cupcakes after you're done making them!

Keto Quinoa Tabbouleh with Lemony Shrimp

In this dish, cauliflower rice is used instead of bulgur in traditional tabbouleh, and juicy lemon-flavored shrimp are added for extra flavor and protein. It's light and fresh, and it's great for lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

In a bowl, combine cauliflower rice, cherry tomatoes, cucumber, parsley, mint, and red onion

In another bowl, whisk together olive oil, lemon juice, salt, and pepper to make a dressing

Season shrimp with salt and pepper

In a skillet over medium heat, cook shrimp for 2-3 minutes on each side until pink and cooked through

Add cooked shrimp to the cauliflower rice mixture

Pour the dressing over the salad and toss gently to combine

Serve immediately and enjoy!