Keto Homemade Taco Seasoning

People who are on the keto diet will love this homemade taco seasoning. There are no fillers or extra sugars in it like there are in store-bought sorts.

Ingredients:

• 2 tbsp chili powder
• 1 1/2 tbsp ground cumin
• 1 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper optional

Instructions:

In a small bowl, mix all the ingredients until well combined

Brownie Butter Cake Parfait

Enjoy layers of richness with this Brownie Butter Cake Parfait, which has chocolate and caramel sauce drizzles, rich brownie cubes, and luscious whipped cream.

Ingredients:

• 1 box brownie mix
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1/4 cup water
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chocolate sauce
• 1/2 cup caramel sauce
• 1 cup crushed butter cookies

Instructions:

Preheat oven to 350F 175C

In a bowl, mix brownie mix, melted butter, eggs, and water until well combined

Pour the brownie batter into a greased baking dish and bake for 25-30 minutes or until a toothpick comes out with moist crumbs

Let the brownie cool completely and then cut it into small cubes

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form

In serving glasses or bowls, layer the brownie cubes, whipped cream, chocolate sauce, caramel sauce, and crushed butter cookies

Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top

Drizzle additional chocolate and caramel sauce on the top for garnish

Chill in the refrigerator for at least 1 hour before serving

Enjoy your delicious Brownie Butter Cake Parfait!

Healthier Frozen Hot Chocolate

This recipe for healthier frozen hot chocolate uses almond milk and natural sweeteners to make a treat that you can enjoy without feeling bad about.

Ingredients:

• 2 cups unsweetened almond milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2 cups ice cubes
• Optional toppings: whipped coconut cream, dark chocolate shavings, cacao nibs

Instructions:

Put cocoa powder, maple syrup, vanilla extract, and almond milk in a blender

Blend in the ice cubes until the mixture is smooth and creamy

Pour into glasses, and if you want, you can add toppings on top

Serve right away and enjoy!

Cinnamon Swirl Pancakes with Glaze

Indulge in the delightful combination of fluffy pancakes with a cinnamon swirl filling and a sweet glaze. These pancakes are perfect for a special breakfast treat!

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• For Cinnamon Swirl Filling:
• 2 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• For Glaze:
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon

In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract

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

Do not overmix; lumps are okay

For the cinnamon swirl filling, mix together 2 tablespoons of melted butter, brown sugar, and 1 teaspoon of ground cinnamon in a small bowl

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil

Pour a small amount of pancake batter onto the skillet to form a pancake

Immediately drizzle some of the cinnamon swirl filling over the pancake

Cook until bubbles form on the surface, then flip the pancake and cook until golden brown on both sides

Repeat with the remaining batter and cinnamon swirl filling

For the glaze, whisk together powdered sugar, milk, and vanilla extract in a separate bowl until smooth

Drizzle the glaze over the cinnamon swirl pancakes before serving

Serve the delicious cinnamon swirl pancakes warm, and enjoy!

Slow-Cooker Creamed Chicken and Corn Soup

Creamed chicken and corn soup cooked in a slow cooker is a hearty and comforting dish that is great for cold days. The chicken is soft, the corn is sweet, and the broth is creamy. It will become a family favorite. Plus, making it in the slow cooker is very simple!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 2 cups frozen corn kernels
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp cornstarch
• 2 tbsp water
• Chopped fresh parsley for garnish

Instructions:

Place diced chicken, corn, diced onion, minced garlic, chicken broth, heavy cream, Parmesan cheese, and dried thyme into the slow cooker

Season with salt and pepper to taste

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

In a small bowl, mix cornstarch and water to create a slurry

Stir the slurry into the soup during the last 30 minutes of cooking to thicken

Once the soup is done, taste and adjust seasoning if needed

Serve hot, garnished with chopped fresh parsley

Enjoy!

Vegan Chickpea Salad

This vegan chickpea salad is easy to make and quick. It's great for a light lunch or as a side dish. It's full of protein and fiber, which makes it a healthy and filling choice.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

Put the cucumber, bell pepper, onion, parsley, and chickpeas in a large bowl

Mix olive oil, lemon juice, mustard, salt, and pepper in a small bowl with a whisk

Add the dressing to the chickpea mixture and mix it all together

Let it sit at room temperature or in the fridge

Thai Red Curry Green Beans

This vegan and gluten-free Thai-style red curry with green beans smells great and tastes great. The spicy and sour red curry paste goes well with the creamy coconut milk base, making a delicious sauce that coats the soft green beans and colorful vegetables.

Ingredients:

• 1 lb green beans, trimmed and cut into bite-sized pieces
• 1 can 14 oz coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon coconut sugar
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh cilantro leaves, for garnish
• Cooked rice, for serving

Instructions:

Put vegetable oil in a large pan or wok and heat it over medium-low heat

Saut the garlic and onion for about two minutes, until they smell good

Now add the red curry paste and stir it in

Cook for one more minute

Add the lime juice, soy sauce, coconut sugar, and coconut milk

Mix things together well

Put in cherry tomatoes, bell pepper, and green beans

It will take about 5 to 7 minutes of cooking until the vegetables are soft but still crisp

Serve hot with cooked rice and fresh cilantro leaves on top