Ingredients:

• 1 lb thinly sliced beef sirloin or flank steak


• 2 cups Asian greens bok choy, gai lan, or Chinese broccoli, chopped


• 1 red bell pepper, thinly sliced


• 1 onion, thinly sliced


• 3 cloves garlic, minced


• 2 tablespoons vegetable oil


• 2 tablespoons soy sauce


• 1 tablespoon oyster sauce


• 1 teaspoon sesame oil


• 1/2 teaspoon ginger, minced


• 1/2 teaspoon red pepper flakes adjust to taste


• Salt and pepper to taste


• Cooked rice for serving

Instructions:

Combine the soy sauce, oyster sauce, sesame oil, ginger, and red pepper flakes in a small bowl

Put aside

In a big skillet or wok, heat the vegetable oil over high heat

Stir-fry the minced garlic for about 30 seconds, or until fragrant

Stir-fry the beef slices for two to three minutes, or until they begin to brown

After taking the beef out of the wok, set it aside

If necessary, add extra oil to the same wok before adding the red bell pepper and onion slices

Stir-fry for two to three minutes, or until they start to get tender

Add the chopped Asian greens to the wok along with the cooked beef

Stir-fry for an additional two minutes, or until the beef reaches the desired doneness and the greens begin to wilt

Cover the beef and vegetables with the sauce mixture

Stir-fry for a further one to two minutes, or until thoroughly heated and coated

To taste, add salt and pepper for seasoning

Over cooked rice, plate the hot stir-fried beef and Asian greens

Savor the flavor of your homemade stir-fry!

Ingredients:

• 200g firm tofu, cubed


• 2 cups mixed vegetables bell peppers, broccoli, carrots, snap peas


• 2 tablespoons miso paste


• 2 tablespoons soy sauce


• 1 tablespoon rice vinegar


• 1 tablespoon maple syrup


• 1 tablespoon sesame oil


• 1 tablespoon grated ginger


• 2 cloves garlic, minced


• 2 tablespoons water


• Cooked rice or noodles, for serving


• Sesame seeds and sliced green onions, for garnish

Instructions:

In a small bowl, whisk together miso paste, soy sauce, rice vinegar, maple syrup, and water

Set aside

Heat sesame oil in a large skillet over medium-high heat

Add tofu cubes and cook until browned on all sides, about 5 minutes

Remove tofu from the skillet and set aside

In the same skillet, add a bit more oil if needed

Add grated ginger and minced garlic, saut for 1 minute

Add mixed vegetables to the skillet and stir fry until they are tender but still crisp, about 5-7 minutes

Return the tofu to the skillet and pour the miso sauce over the tofu and vegetables

Stir well to combine and heat through, about 2 minutes

Serve the stir fry over cooked rice or noodles

Garnish with sesame seeds and sliced green onions

Enjoy!

Ingredients:

• 1 cup almond flour


• 1 3/4 cups powdered sugar


• 3 large egg whites


• 1/4 cup granulated sugar


• 1/2 teaspoon cherry blossom extract


• Pink food coloring optional


• Cherry blossom petals for decoration edible

Instructions:

Sift almond flour and powdered sugar together in a bowl

In a separate bowl, beat egg whites until foamy, then gradually add granulated sugar and continue beating until stiff peaks form

Fold the almond flour mixture into the egg whites until well combined

Add cherry blossom extract and a few drops of pink food coloring if desired

Mix gently until the batter is smooth and flows like lava

Transfer the batter into a piping bag with a round tip

Pipe small rounds onto a parchment-lined baking sheet

Tap the baking sheet on the counter to remove air bubbles and let the macarons rest for about 30 minutes until a skin forms on the surface

Preheat your oven to 300F 150C

Bake the macarons for 15-18 minutes or until they have risen and set

Let the macarons cool completely on the baking sheet before carefully removing them

Once cooled, sandwich two macaron shells together with a small amount of cherry blossom-flavored filling e

g

, cherry blossom buttercream or jam

Decorate the macarons with edible cherry blossom petals for an elegant touch

Enjoy your homemade Cherry Blossom Macaroons!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1 cup barbecue sauce


• 1/2 cup pineapple juice


• 1/4 cup soy sauce


• 2 tablespoons honey


• 1 tablespoon Dijon mustard


• 1 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/2 teaspoon smoked paprika


• 1/4 teaspoon black pepper


• 1/4 teaspoon red pepper flakes optional


• 1 cup pineapple chunks fresh or canned

Instructions:

BBQ sauce, pineapple juice, soy sauce, honey, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes if using should all be mixed together in a bowl using a whisk

Put the chicken breasts in a shallow dish or a plastic bag that can be closed again, and pour half of the marinade over them

Put the dish or bag in the fridge for at least 30 minutes, or better yet, overnight for even more flavor

Warm up the grill over medium-high heat

Take the chicken out of the marinade and throw away the marinade

Grill the chicken for 6 to 8 minutes on each side, or until the internal temperature reaches 165F 74C

During the last few minutes of grilling, baste the chicken with the marinade that you saved

Chop up some pineapple and add it to the grill in the last three minutes of cooking

Cook until it gets grill marks and a little caramelized

Put the pineapple chunks on top of the grilled chicken when you serve it

For extra flavor, drizzle with any marinade that's still left

Enjoy your BBQ pineapple chicken that is both sweet and savory

Ingredients:

• 1 cups old-fashioned oats


• 1 cups all-purpose flour


• 1 cup unsalted butter, softened


• 1 cup brown sugar


• cup granulated sugar


• 2 eggs


• 1 teaspoon vanilla extract


• teaspoon baking soda


• teaspoon salt


• 1 cup white chocolate chips


• cup chopped walnuts optional

Instructions:

Preheat the oven to 350F 175C and grease a 9x13-inch baking pan

In a bowl, combine the oats, flour, baking soda, and salt

Set aside

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy

Beat in the eggs, one at a time, and then add the vanilla extract

Mix well

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined

Fold in the white chocolate chips and chopped walnuts if using

Press the cookie dough evenly into the prepared baking pan

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs

Remove from the oven and let it cool completely in the pan on a wire rack

Once cooled, cut into bars and enjoy!

Ingredients:

• 4 bone-in, skin-on chicken thighs


• 2 cups buttermilk ensure it's gluten-free


• 4 cloves garlic, minced


• 2 tablespoons fresh rosemary, chopped


• 2 tablespoons fresh thyme, chopped


• Salt and pepper, to taste


• 2 tablespoons olive oil

Instructions:

Put the buttermilk, minced garlic, chopped rosemary, and chopped thyme in a large bowl

Add pepper and salt

Make sure the chicken thighs are fully covered when you add them to the buttermilk mixture

Put the bowl in the fridge with the lid on for at least two hours, or overnight for the best taste

Turn on your oven and heat it up to 425F 220C

Take the chicken out of the buttermilk marinade and let any extra liquid run off

In a skillet that can go in the oven, heat the olive oil over medium-high heat

Put the chicken thighs in the pan with the skin side down once it's hot

For four to five minutes, or until the skin is golden and crispy, sear

Turn the chicken thighs over and put the skillet in an oven that has already been heated

Cook the chicken in the oven for 20 to 25 minutes, or until it reaches 165F 74C on the inside and is fully cooked

Take the pan out of the oven and let the chicken rest for a few minutes

Then serve

Serve the roasted chicken thighs that have been marinated in buttermilk with your favorite gluten-free sides and enjoy!

Ingredients:

• 1 cup fresh pineapple chunks


• 1/2 cup canned coconut milk


• 1 cup fresh kale leaves, stems removed


• 1/2 cup plain Greek yogurt


• 1 tablespoon honey optional


• 1/2 cup ice cubes


• 1/2 cup water

Instructions:

Fill a blender with ice cubes, fresh kale leaves, chunks of fresh pineapple, canned coconut milk, and plain Greek yogurt

You can also add honey if you like

Adding the water will help blend the ingredients and get the consistency you want

Blend on high for about two to three minutes, or until the mixture is smooth and creamy

If you think it's too sweet, add more honey to taste

In a glass, pour the Pineapple Coconut Kale Smoothie and serve right away

Enjoy your healthy and energizing smoothie!

Ingredients:

• 1 cup chocolate graham cracker crumbs


• 2 tablespoons granulated sugar


• 4 tablespoons unsalted butter, melted


• 8 ounces cream cheese, softened


• 1/2 cup powdered sugar


• 1 teaspoon peppermint extract


• 1/2 teaspoon vanilla extract


• 1/2 cup heavy cream


• 1/2 cup mini chocolate chips


• 1/2 cup chopped Andes mints

Instructions:

In a bowl, mix chocolate graham cracker crumbs, granulated sugar, and melted butter until well combined

Press mixture into the bottom of popsicle molds, creating a crust layer

In another bowl, beat cream cheese until smooth

Add powdered sugar, peppermint extract, and vanilla extract, and beat until creamy

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

Fold whipped cream into the cream cheese mixture until fully combined

Stir in mini chocolate chips and chopped Andes mints

Carefully spoon the cheesecake mixture into the popsicle molds over the crust layer

Insert popsicle sticks into the center of each mold

Freeze for at least 6 hours or until completely set

Once frozen, gently remove popsicles from molds and enjoy!

Ingredients:

• 12 Oreo cookies
• 
  
• 1 packet active dry yeast
• 
  
• 1/4 cup warm water
• 
  
• 2 tablespoons granulated sugar
• 
  
• 2 cups all-purpose flour
• 
  
• 1/4 teaspoon salt
• 
  
• 1/4 cup milk
• 
  
• 2 tablespoons unsalted butter, melted
• 
  
• 1 egg
• 
  
• Oil for frying
• 
  
• 1/2 cup chocolate chips
• 
  
• 1 tablespoon vegetable oil
• 
  
• Powdered sugar, for dusting
• 
  

Instructions:

Separate the Oreo cookies and scrape off the cream filling

Set aside the cookies

In a bowl, combine the warm water, a pinch of sugar, and the yeast

Let it sit for about 5 minutes, or until frothy

In another bowl, mix the flour, remaining granulated sugar, and salt

Add the yeast mixture, milk, melted butter, and egg to the dry ingredients

Mix until a dough forms

Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-2 hours, or until doubled in size

Roll out the dough to about 1/2-inch thickness

Use a round cutter to cut circles from the dough

Place an Oreo cookie in the center of half of the dough circles

Top with another dough circle and seal the edges, making sure the cookie is completely covered

Place the filled doughnuts on a baking sheet, cover with a cloth, and let them rise for another 30 minutes

In a pot, heat the oil for frying to 350F 175C

Fry the sufganiyot for about 2-3 minutes per side, or until golden brown

Drain on paper towels

In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second intervals, stirring until smooth

Dip the tops of the fried sufganiyot into the melted chocolate or drizzle the chocolate over them

Allow the chocolate to set, then dust the sufganiyot with powdered sugar

Enjoy these delicious Oreo Sufganiyot with a unique chocolate twist!

Ingredients:

• 1 cup quinoa, rinsed and drained
• 
  
• 2 cups water
• 
  
• 4 cups fresh spinach leaves, washed and chopped
• 
  
• 1/2 cup feta cheese, crumbled
• 
  
• 1/4 cup pine nuts, toasted
• 
  
• 1/4 cup extra-virgin olive oil
• 
  
• 2 tablespoons balsamic vinegar
• 
  
• 1 clove garlic, minced
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff the quinoa with a fork and let it cool to room temperature

In a large bowl, combine the cooked quinoa, chopped spinach, feta cheese, and toasted pine nuts

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper

Pour the dressing over the quinoa mixture and toss gently to combine

Serve immediately or refrigerate until ready to serve

Sprinkle additional feta and pine nuts on top before serving, if desired