Ingredients:

• 1 large head of broccoli, cut into florets
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• 2 tablespoons tahini
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• 2 tablespoons lemon juice
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• 1 tablespoon olive oil
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• 1 teaspoon lemon zest
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• 1/2 teaspoon black pepper
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• 1/4 teaspoon salt
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Instructions:

Get the oven ready by heating it up to 400F 200C

Put tahini, lemon juice, olive oil, lemon zest, black pepper, and salt in a small bowl

Mix them together to make the sauce

The broccoli florets should be put on a baking sheet that has parchment paper on it

Pour the sauce over the broccoli and toss it around so that it's all covered

Broccoli should be roasted in a hot oven for 15 to 20 minutes, or until it is soft and slightly crispy

Enjoy while hot!

Ingredients:

• 4 chicken breasts, boneless and skinless
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• 1 cup almonds, sliced
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 2 tablespoons olive oil
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• 1 teaspoon ground cumin
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• 1 teaspoon ground ginger
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground turmeric
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• 1/4 teaspoon cayenne pepper
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• 1 cup chicken broth
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• 1/4 cup honey
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• Salt and pepper to taste
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• Fresh cilantro leaves for garnish
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Instructions:

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and diced onion and saut until the onion turns clear

Put the chicken breasts in the pan and cook them until both sides are browned

Ground ginger, cinnamon, cayenne pepper, cumin, and turmeric should all be put on top of the chicken

Turn the heat up to low and add the chicken broth and honey

Put the lid on top and cook the chicken for 20 to 25 minutes, or until it's fully cooked

Toast the almond slices in a different pan until they turn golden brown

Toast the almonds and sprinkle fresh cilantro leaves on top of the Moroccan chicken before serving

Ingredients:

• 1 cup 2 sticks unsalted butter, melted
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• 1 cup granulated sugar
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• 1 cup brown sugar, packed
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 cups all-purpose flour
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• 3/4 cup unsweetened cocoa powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup M&M's candies
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Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar

Mix until well combined

Add the eggs one at a time, mixing well after each addition

Stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until just combined

Fold in the M&M's candies

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet

Bake in the preheated oven for 8-10 minutes or until the cookies are set around the edges but still soft in the centers

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Enjoy these delicious Fudgy M&M Brownie Cookies!

Ingredients:

• 2 cans 15 oz of kidney beans, drained and rinsed
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• 1 can 15 oz of black beans, drained and rinsed
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• 1 can 15 oz of diced tomatoes
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• 1 onion, diced
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• 1 bell pepper, diced
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• 2 cloves of garlic, minced
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• 1 cup of vegetable broth
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• 2 tablespoons of chili powder
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• 1 teaspoon of cumin
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• 1 teaspoon of paprika
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• Salt and pepper to taste
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• Optional toppings: avocado, cilantro, lime wedges
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Instructions:

In a large pot, saut the onion and bell pepper until softened

Add the minced garlic and cook for another minute

Add the kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper to the pot

Stir well to combine all ingredients

Bring the chili to a simmer and let it cook for 20-25 minutes, stirring occasionally

Taste and adjust seasoning if needed

Serve hot, topped with avocado, cilantro, and lime wedges if desired

Ingredients:

• 1 cup semolina rava
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• 1/2 cup yogurt
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• 1/2 cup water
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• 1/2 tsp baking soda
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• Salt to taste
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• Oil for cooking
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Instructions:

Mix yogurt, water, and semolina in a bowl until you get a thick batter

Take 30 minutes to let it rest

Bake the cake and then add salt and baking soda

Combine well

Put a nonstick griddle or skillet over medium-low heat and lightly oil it

Put some of the batter on the pan and spread it out into a thin circle, like a crepe

It's done when the bottom turns golden brown and the edges start to get crispy

The other side of the crepe should also be cooked until it's golden brown and crispy

Take the Rava Amboli Crepe out of the pan and do it again with the rest of the batter

When ready, serve hot with chutney or any other toppings you like

Ingredients:

• 150g rice noodles
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• 1 block extra-firm tofu, pressed and cubed
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• 2 tablespoons soy sauce
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• 1 tablespoon maple syrup
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• 1 tablespoon lime juice
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• 1 tablespoon sesame oil
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• 1 red bell pepper, thinly sliced
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• 1 carrot, julienned
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• Handful of fresh cilantro, chopped
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• 10 rice paper wrappers
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Instructions:

Do what the package says to do with the rice noodles, then drain and rinse them under cold water

Put soy sauce, maple syrup, lime juice, and sesame oil in a bowl and mix them together

Add the tofu cubes to the mix and let them sit for 15 minutes

Put the tofu in a skillet and set it over medium-low heat

After cooking until all sides are golden, remove and set aside

For about 15 to 20 seconds, soak one rice paper wrapper in warm water until it softens

In the middle of the wrapper, put a small amount of rice noodles, tofu, bell pepper, carrot, and cilantro

Cover the filling with the sides of the wrapper, then roll it up tight from the bottom to the top, making sure the edges are sealed

Do it again with the rest of the wrappers and filling

Put it out with your favorite sauce to dip it in and enjoy!

Ingredients:

• 1 cup unsalted butter, softened
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• 1 and 1/2 cups granulated sugar
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• 2 large eggs
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• 2 and 3/4 cups all-purpose flour
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• 2 teaspoons cream of tartar
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• 1 teaspoon baking soda
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• 1/4 teaspoon salt
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• 2 tablespoons granulated sugar for rolling
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• 1 teaspoon ground cinnamon for rolling
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Instructions:

Before you start cooking, heat the oven to 375F 190C

Put parchment paper on baking sheets

Melt the butter and mix it with 1 1/2 cups of sugar in a large bowl until the mixture is smooth and well mixed

Add the eggs one at a time, making sure that each one is fully mixed in

Mix the flour, cream of tartar, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Put 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl

This is what you will use for rolling

Take small amounts of dough and roll them into 1-inch balls

Cover all of the balls with the cinnamon-sugar mix by rolling them in it

Leave some space between each cookie when you put the dough balls that have been covered on the baking sheets that have been prepared

After the oven is hot, bake for 10 to 12 minutes, or until the edges are lightly golden and the middles are still a little soft

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

Ingredients:

• 2 zucchinis, spiralized
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• 1 tablespoon olive oil
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• 1/2 pound shrimp, peeled and deveined
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• 1/2 pound scallops
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• 2 cloves garlic, minced
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• 1 cup heavy cream
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• 1/2 cup grated Parmesan cheese
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• Salt and pepper to taste
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• Fresh parsley, chopped, for garnish
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Instructions:

Warm up a big pan with olive oil over medium-low heat

Put in the shrimp and scallops

Cook for about two to three minutes, or until they start to turn opaque

Cut up some garlic and add it

Cook for one more minute

Add the heavy cream, stir it well, and then let it cook for two minutes

To make the sauce thicker, add Parmesan cheese and stir for about two to three minutes

Add pepper and salt to taste

Toss the spiralized zucchini noodles in the pan with the sauce for about two minutes, or until they are fully heated through and covered in sauce

Add chopped parsley as a garnish before serving

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 teaspoons baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground nutmeg
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• 1/2 teaspoon ground cloves
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 cup canned pumpkin puree
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• 1/2 cup sour cream
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• 1 teaspoon vanilla extract
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Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium-sized bowl with a whisk

Once the butter is soft, add the sugar and cream them together in another large bowl until they are light and fluffy

Add the eggs one at a time, making sure to beat well after each one

Add the sour cream, vanilla extract, and pumpkin puree and mix them well

Add the dry ingredients to the wet ones one at a time and mix them together until the batter is smooth

Fill up about two thirds of the way to the top of each cupcake liner with the batter

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 the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down

When the cupcakes are cool enough to touch, you can frost them with vanilla buttercream or your favorite cream cheese frosting

For the last touch, sprinkle some extra ground cinnamon on top

Have fun with your tasty Vanilla Pumpkin Spice Cupcakes!