No-Churn Watermelon Ice Cream Slices

When its hot outside, these watermelon ice cream slices are a great treat. Theyre simple to make no churning needed and taste great with fruit.

Ingredients:

• 4 cups seedless watermelon, cubed
• 1 cup sweetened condensed milk
• 1 cup heavy cream
• 1 tablespoon fresh lime juice
• 1/2 teaspoon vanilla extract

Instructions:

In a blender, puree the watermelon until smooth

In a large bowl, combine the watermelon puree, sweetened condensed milk, lime juice, and vanilla extract

In a separate bowl, whip the heavy cream until stiff peaks form

Gently fold the whipped cream into the watermelon mixture until well combined

Pour the mixture into a loaf pan lined with plastic wrap

Cover with plastic wrap and freeze until firm, about 6 hours or overnight

To serve, remove from the loaf pan and slice into desired portions

Raw Vegan Raffaello Truffles

Indulge in these delicious raw vegan truffles reminiscent of Raffaello candies. Made with wholesome ingredients, they are perfect for satisfying your sweet cravings guilt-free.

Ingredients:

• 1 cup raw cashews
• 1 cup shredded coconut, plus extra for coating
• 1/4 cup maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Use a food processor to grind cashews into a fine meal

With a pinch of salt, mix in the coconut flakes, maple syrup, coconut oil, and vanilla extract

Mix until a sticky dough forms

Take little chunks of dough and roll them into balls

Cover all sides of each ball with shredded coconut

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

Put it in the fridge for at least 30 minutes to make it firm

Serve and have fun

Paleo Dairy-Free Mayo

Made with healthy ingredients, this dairy-free and Paleo mayonnaise is ideal for anyone on a Paleo diet or searching for a better option than store-bought mayonnaise.

Ingredients:

• 1 cup avocado oil
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt

Instructions:

In a tall container or jar, add the egg, lemon juice, Dijon mustard, and salt

Using an immersion blender, blend the ingredients for about 20 seconds until well combined

While blending, slowly drizzle in the avocado oil in a steady stream until the mixture emulsifies and thickens

Continue blending for another 30 seconds to ensure everything is fully incorporated

Taste and adjust seasoning if needed

Transfer the mayo to a sealed container and refrigerate for up to one week

Salted Caramel Peanut Butter Fat Bombs

You can enjoy these tasty fat bombs that are great for people on the keto diet. They taste great, are creamy, and fill you up, so theyre a great low-carb treat to satisfy your sweet tooth.

Ingredients:

• 1 cup unsweetened creamy peanut butter
• 1/4 cup coconut oil
• 1/4 cup sugar-free caramel syrup
• 1/4 cup crushed salted peanuts
• 1/2 tsp sea salt

Instructions:

Put peanut butter, coconut oil, and caramel syrup in a bowl that can go in the microwave

Melt in the microwave for 30 seconds

Mix until its smooth

Fill up each silicone mold about halfway with the mixture as you pour it in

Put sea salt and crushed peanuts on top of each mold

Fridge for one to two hours, or until firm

When its firm, take it out of the molds and put it in a container that wont let air in

Croque-Monsieur with Poached Eggs

This is a classic brunch recipe that combines the richness of a Croque-Monsieur with the class of poached eggs. Ham, Swiss cheese, and creamy bchamel sauce make a great base for perfectly poached eggs.

Ingredients:

• 4 slices of thick white bread
• 4 slices of ham
• 4 slices of Swiss cheese
• 4 large eggs
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• Salt and pepper to taste
• Nutmeg optional
• Fresh parsley for garnish

Instructions:

Preheat your oven to 375F 190C

In a saucepan, melt the butter over medium heat

Stir in the flour to make a roux and cook for 1-2 minutes until it turns a light golden color

Gradually whisk in the milk to create a smooth sauce

Continue to cook and whisk until the sauce thickens, about 5 minutes

Season with salt, pepper, and a pinch of nutmeg if desired

Place two slices of bread on a baking sheet

Top each with a slice of ham, a slice of Swiss cheese, and another slice of bread

Pour the bchamel sauce evenly over the sandwiches, making sure to cover them completely

Bake the sandwiches in the preheated oven for about 15-20 minutes, or until they are golden brown and the cheese is melted and bubbly

While the sandwiches are baking, poach the eggs

Fill a large saucepan with water and bring it to a simmer

Add a splash of vinegar to the simmering water

Gently crack each egg into a small bowl and slide it into the simmering water

Poach for about 3-4 minutes for runny yolks, or longer if you prefer firmer yolks

Carefully remove the poached eggs with a slotted spoon and drain them on a paper towel

Once the sandwiches are done baking, place a poached egg on top of each Croque-Monsieur

Garnish with fresh parsley, season with additional salt and pepper if needed, and serve immediately

Enjoy your delicious Croque-Monsieur with poached eggs

Peanut Butter-Banana Cookies

These Peanut Butter-Banana Cookies combine creamy peanut butter, ripe bananas, and chocolate chips. They are soft, chewy, and flavorful.

Ingredients:

• 1 cup creamy peanut butter
• 1 ripe banana, mashed
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup chocolate chips

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put the creamy peanut butter, mashed banana, white sugar, and brown sugar in a mixing bowl

Mix well until everything is smooth and creamy

After you add the egg and vanilla extract, keep mixing until everything is well mixed

Add the salt and baking soda to the mixture and mix it in until its all mixed in

The chocolate chips should be carefully mixed in

Using a spoon or cookie scoop, drop heaping tablespoonfuls of the cookie dough on the baking sheet that has been prepared, leaving space between each one

Use a fork to gently flatten each ball of cookie dough, making a crisscross pattern on top

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Enjoy these tasty banana and peanut butter cookies

Instant Pot Butter Pecan Oatmeal

Make this butter pecan-flavored oatmeal in your Instant Pot® using toasted pecans and coffee creamer.