Ingredients:

• 200g broccoli florets
• 
  
• 200g snow peas, trimmed
• 
  
• 200g green beans, trimmed
• 
  
• 1 red bell pepper, sliced
• 
  
• 3 cloves garlic, minced
• 
  
• 2 tbsp olive oil
• 
  
• 2 tbsp soy sauce
• 
  
• 1 tbsp rice vinegar
• 
  
• 1 tbsp sesame oil
• 
  
• 1 tsp ginger, grated
• 
  
• Salt and pepper to taste
• 
  
• Crushed red pepper flakes optional
• 
  

Instructions:

Warm up the olive oil in a big pan or wok over medium-high heat

Put in the grated ginger and minced garlic

Saut for one minute, until the smell is nice

Put snow peas, green beans, and broccoli florets in the pan

Let it cook for three to four minutes, until it's just barely soft but still crunchy

Slice the red bell pepper and add it to the pan

Cook for two more minutes

Put soy sauce, rice vinegar, and sesame oil in a small bowl and mix them together

Add the sauce to the pan with the vegetables

If you want, you can add salt, pepper, and crushed red pepper flakes to taste

Make sure to mix the vegetables well so that the sauce covers them all evenly

Keep cooking for another two to three minutes, or until the vegetables are as soft as you like them

Take it off the heat and serve it hot

Have fun with your low-carb green vegetable stir-fry!

Ingredients:

• 1
• 
  
• 5 lbs baby potatoes, halved
• 
  
• 2 tbsp olive oil
• 
  
• Salt and black pepper to taste
• 
  
• 1/4 cup mayonnaise
• 
  
• 2 tbsp Dijon mustard
• 
  
• 1 tbsp Old Bay seasoning
• 
  
• 1 tbsp apple cider vinegar
• 
  
• 2 tbsp chopped fresh chives
• 
  
• Chive blossoms for garnish
• 
  

Instructions:

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

Little potatoes should be cut in half and tossed with olive oil, salt, and black pepper on a baking sheet

Bake potatoes in a hot oven for 25 to 30 minutes, or until they are golden and soft enough to pierce with a fork

Mix mayonnaise, Dijon mustard, Old Bay seasoning, and apple cider vinegar in a small bowl with a whisk to make the dressing

After roasting the potatoes, let them cool down a bit before adding the mustardy Old Bay dressing

Add chopped fresh chives and chive blossoms to the potato salad to make it look nice

The Roasted Potato Salad can be served hot or cold

Have fun!

Ingredients:

• 2 1/2 cups all-purpose flour
• 
  
• 1 cup unsalted butter, softened
• 
  
• 3/4 cup granulated sugar
• 
  
• 1 large egg
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1/4 teaspoon salt
• 
  
• Food coloring assorted colors
• 
  
• Edible glitter or sprinkles
• 
  

Instructions:

Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Mix the flour and salt in slowly until the dough comes together

For each color, separate the dough into its own piece

Add a few drops of food coloring to each piece of dough and knead them together until the color is spread out evenly

Each color of dough should be wrapped in plastic wrap and put in the fridge for at least an hour

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

To make each color of dough about 1/4 inch thick, roll it out on a lightly floured surface

Cut flower shapes out of the dough with cookie cutters that look like flowers

There should be some space between each flower cookie when you put it on the baking sheet that has been used

After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden

For a few minutes, let the cookies cool on the baking sheet

Then, move them to a wire rack to cool completely

When the cookies are completely cool, use edible glitter or sprinkles to make the flower petals and centers

After the decorations have dried, you can eat your lovely spring flower cookies

Ingredients:

• 6 oz 170g of thin spaghetti or soba noodles
• 
  
• 1/4 cup of toasted sesame oil
• 
  
• 3 tablespoons of soy sauce
• 
  
• 2 tablespoons of rice vinegar
• 
  
• 1 tablespoon of honey
• 
  
• 1 clove of garlic, minced
• 
  
• 1 teaspoon of grated fresh ginger
• 
  
• 1 cup of shredded carrots
• 
  
• 1 cup of thinly sliced cucumber
• 
  
• 1/2 cup of chopped scallions
• 
  
• 1/4 cup of chopped cilantro
• 
  
• 1/4 cup of chopped roasted peanuts
• 
  
• 1 tablespoon of sesame seeds, toasted
• 
  
• Lime wedges for garnish
• 
  

Instructions:

Cook the noodles according to package instructions until al dente

Drain and rinse with cold water

Set aside

In a small bowl, whisk together the toasted sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger to make the dressing

In a large bowl, combine the cooked noodles, shredded carrots, sliced cucumber, chopped scallions, and chopped cilantro

Pour the dressing over the salad and toss to coat everything evenly

Divide the salad into serving bowls and top with chopped roasted peanuts and toasted sesame seeds

Garnish each bowl with a lime wedge for added flavor

Serve immediately and enjoy your 10 Minute Toasted Sesame Chopped Noodle Salad!

Ingredients:

• 4 cups of Rice Krispies cereal
• 
  
• 1/2 cup of unsalted butter
• 
  
• 1 package 10 oz of mini marshmallows
• 
  
• 1 cup of chocolate chips for melting
• 
  
• 1 package of cake pop sticks
• 
  
• Valentine's Day-themed sprinkles optional
• 
  

Instructions:

In a large saucepan, melt the butter over low heat

Add the mini marshmallows to the melted butter, stirring until completely melted and smooth

Remove the saucepan from heat and fold in the Rice Krispies cereal until well coated

Allow the mixture to cool slightly, then use your hands to shape small heart-shaped cake pops

Insert a cake pop stick into each heart

Place the shaped cake pops on a parchment paper-lined tray and refrigerate for about 30 minutes to set

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until smooth

Dip each cake pop into the melted chocolate, ensuring it's fully coated

Allow excess chocolate to drip off

If desired, immediately decorate with Valentine's Day-themed sprinkles before the chocolate hardens

Place the chocolate-covered cake pops back on the tray and refrigerate until the chocolate coating is set

Serve and enjoy these adorable Chocolate Rice Krispies Treats Cake Pops with your loved ones!

Ingredients:

• 1 lb mixed seafood shrimp, crab, and/or lobster, cooked and chopped
• 
  
• 8 oz cream cheese, softened
• 
  
• 1 cup mayonnaise
• 
  
• 1 cup shredded mozzarella cheese
• 
  
• 1/4 cup grated Parmesan cheese
• 
  
• 1/4 cup chopped green onions
• 
  
• 2 cloves garlic, minced
• 
  
• 1 tablespoon lemon juice
• 
  
• 1 teaspoon Worcestershire sauce
• 
  
• 1/2 teaspoon hot sauce
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, green onions, garlic, lemon juice, Worcestershire sauce, and hot sauce should all be put into a slow cooker

Mix everything together well

Add the chopped seafood to the slow cooker mixture and mix it all together

Add pepper and salt to taste

Turn the heat down to low, cover, and cook for two to three hours, or until the dip is hot and bubbly

Dip crackers, bread, or vegetables in it while it's still hot

Ingredients:

• 2 cups all-purpose flour
• 
  
• 1/2 cup sugar
• 
  
• 2 tsp baking powder
• 
  
• 1/4 tsp sea salt
• 
  
• 1/2 cup cold vegan butter, cut into small pieces
• 
  
• 1/2 cup chopped vegan chocolate
• 
  
• 1/2 cup chopped strawberries
• 
  
• 1/2 cup + 2 tbsp cold full-fat canned coconut milk
• 
  
• 1 tsp pure vanilla extract
• 
  

Instructions:

Warm the oven up to 400F 200C and put parchment paper on a baking sheet

Mix the flour, sugar, baking powder, and salt in a large bowl with a whisk

Mix the cold vegan butter into the flour mixture

Cut it in with a pastry cutter or fork until the dough looks like big crumbs

Add the chocolate chips and strawberries and mix them in

Mix the vanilla extract and coconut milk in a small bowl with a whisk

Mix the wet and dry ingredients together until they are just mixed

Put the dough on a floured surface and knead it a few times until it starts to stick together

Make a circle out of the dough that is about an inch thick

Cut the circle into 8 wedges with a sharp knife

Put the wedges on the baking sheet that has been prepared

Bake for 18 to 20 minutes, or until they are just beginning to turn golden brown

Take it out of the oven and let it cool down before you serve it

Ingredients:

• 1 cup frozen pineapple chunks
• 
  
• 1/2 cup frozen mango chunks
• 
  
• 1 banana, peeled
• 
  
• 1/2 cup orange juice
• 
  
• 1/2 cup coconut water
• 
  
• 1 tablespoon honey
• 
  
• 1/2 teaspoon grated ginger
• 
  
• 1/2 teaspoon turmeric powder
• 
  
• Ice cubes optional
• 
  

Instructions:

Put everything into a blender

Mix until it's creamy and smooth

For extra chill, you can add ice cubes if you want to

Pour into glasses and serve right away

Ingredients:

• 4 large potatoes, peeled and quartered
• 
  
• 6 slices bacon, chopped
• 
  
• 2 onions, thinly sliced
• 
  
• 1/2 cup milk
• 
  
• 4 tablespoons butter
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a pot of salted water, boil the potatoes for about 15 to 20 minutes, or until they are soft

Fry the bacon in a skillet over medium-low heat until it's crispy while the potatoes are cooking

Take the bacon out of the pan and set it aside

Leave the bacon fat in the pan

Add the sliced onions to the bacon fat in the same skillet

Cook over medium-low heat for 15 to 20 minutes, or until the onions turn caramelized

After the potatoes are done, drain them and put them back in the pot

Mash the potatoes with butter, milk, salt, and pepper until they are smooth and creamy

Add the cooked bacon and onions that have been caramelized

If necessary, change the seasoning

If you want, you can serve it hot with extra bacon bits and chopped green onions on top