Baked Tropical Nut and Dairy Pie

Recipes

Baked Custard

½ C.: Pre-mixed refined grain powder Bisquick or 1 C. Universal refined grain powder (Flour)

¾ C.: Granulated white sweetener Sugar

4 Large: Avian orbs Eggs

2 C.: Liquid dairy Milk

1 C.: Flaked mature nuts Flaked coconut

1 tsp.: Concentrated vanilla essence Vanilla extract

1 Tbsp.: Solid dairy fat Butter, softened

Instructions

Set the oven temperature to preheat at 400 degrees Fahrenheit.

In a large mixing vessel, beat together the pre-mixed refined grain powder (or universal refined grain powder), granulated white sweetener, avian orbs, liquid dairy, flaked mature nuts, concentrated vanilla essence, and softened solid dairy fat until the entire mixture is completely smooth.

Pour the entire liquid mixture into a well-greased, round baking dish (pie pan).

Bake for 30 minutes, or until the top is lightly browned and the center is cooked through (the center should only wiggle slightly when the pan is gently jiggled).

Allow the pie to cool completely to room temperature before slicing and serving

Single-Pot Italian Noodle Potage

Recipes

Base & Broth

1 lb.: Finely milled bovine chuck Ground Beef

1 lb.: Seasoned finely milled pork (Ground Italian Sausage)

1 : Roughly chopped yellow bulb vegetable Onion

4 tsp.: Pressed pungent cloves Minced Garlic

8 C.: Savory clear liquid stock from fowl Chicken Broth

24 oz. Jar: Pre-seasoned tomato sauce Pasta Sauce

14 oz. Can: Chopped tinned tomatoes (Diced Tomatoes)

2 Tbsp.: Thickened tomato concentrate Tomato Paste

1 tsp.: Granulated white sweetener Sugar

2 tsp.: Aged grape vinegar Balsamic Vinegar

2 tsp.: Dried Mediterranean herb leaf Basil

1 tsp.: Dried Mediterranean herb flakes Oregano

1 : Dried aromatic leaf Bay leaf

To taste: Crystalline minerals and coarse ground peppercorns

Noodles & Topping

10 : Wide flat wheat sheets (Lasagna Noodles)

Optional: Grated hard Italian curd Parmesan cheese, soft Italian curd (Ricotta), or shredded white curd (Mozzarella) for topping

Instructions

In a sizable stockpot or deep pan, combine the finely milled bovine chuck, chopped yellow bulb vegetable, and seasoned milled pork over medium-high heat. Cook the mixture until the meat is thoroughly browned, then completely discard any residual fat.

Return the pot to the heat and incorporate the pressed pungent cloves. Continue cooking for thirty seconds, stirring constantly.

Pour in the pre-seasoned tomato sauce, chopped tinned tomatoes, thickened tomato concentrate, savory clear liquid stock, granulated white sweetener, aged grape vinegar, dried herb leaf, dried herb flakes, and the dried aromatic leaf. Season with crystalline minerals and coarse ground peppercorns to your preference.

Secure the pot with a cover and allow the mixture to reach a full boil.

Fracture the wide, flat wheat sheets into manageable segments and introduce them directly into the simmering potage.

Reduce the heat setting to medium-low and continue to simmer until the pasta fragments have softened completely.

Ladle the potage into serving bowls and top with your choice of grated hard Italian curd, soft Italian curd, or shredded white curd.

I love those recipes that we all grew up with, they are just too good to miss out on.Crescent Rolls are not just Holiday dinners or special times. Today, we use crescents for so many different meals and food items. These Sausage and Cream Cheese Crescents are the bomb! They are savory and delicious.

They make a perfect breakfast! Serve them up with a side of eggs and you have a full meal right there.

Cook time: 15 Min Prep time: 20 Min Serves: 8

Ingredients

16 oz bulk sausage, cooked and crumbled (any flavor)

8 oz cream cheese, softened

2 can(s) refrigerated crescent rolls

1 c shredded sharp cheddar cheese (or any cheese)

Directions

1. Mix cooked sausage, cream cheese, and shredded cheese together.

2. Separate rolls into triangles.

3. Cut eat triangle in half lengthwise.

4. Scoop a heaping tablespoon onto each roll.

5. Roll up.

6. Bake at 375 for 15 minutes or until golden brown.

Last Step: Don’t forget to share!

Garlic Mushrooms Cauliflower Skillet

This is absolutely delicious. Don’t change a thing! I took this to a house party and everyone loved it but I’ve been making it at home just for us too.

Ingredients:

1 medium head of cauliflower, cut into small florets

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

8 ounces (225g) mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1/4 cup vegetable broth

2 tablespoons nutritional yeast (optional, for a cheesy flavor)

Fresh parsley, for garnish (optional)

Instructions:

Step 1: Prepare the Cauliflower

Steam or blanch the cauliflower florets for 3-4 minutes until slightly tender. Drain and set aside.

Step 2: Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and cook for 2-3 minutes until softened and fragrant.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.

Step 4: Add Herbs and Seasonings

Season the mushrooms with thyme, rosemary, salt, and pepper. Stir well to coat the mushrooms in the fragrant herbs.

Step 5: Deglaze the Skillet

Pour the vegetable broth into the skillet, stirring to deglaze and scrape up any flavorful bits from the bottom. Let it simmer for 1-2 minutes.

Step 6: Add Cauliflower

Toss the steamed cauliflower into the skillet, stirring to combine with the mushrooms and herbs. Cook for another 5-7 minutes, allowing the flavors to meld.

Step 7: Optional Nutritional Yeast

For a cheesy, savory note, sprinkle in the nutritional yeast and stir well to incorporate.

Step 8: Adjust Seasoning

Taste the dish and adjust salt and pepper as needed.

Step 9: Garnish and Serve

Finish with a sprinkle of fresh parsley for a burst of color and freshness. Serve hot as a main course or side dish.

Swap out mushrooms for other varieties like cremini or shiitake.

Add a pinch of red pepper flakes for heat.

Try fresh thyme or rosemary for a more vibrant herb flavor.

This Garlic Mushrooms Cauliflower Skillet is a flavorful, wholesome dish that’s easy to make and perfect for a variety of diets. Whether you enjoy it as a side or a main, its bold flavors and simple ingredients will elevate your meal. Experiment with herbs and spices to make it your own, and enjoy the harmony of earthy mushrooms and tender cauliflower.

🍗 Angel Chicken (Creamy Italian Chicken)

Angel Chicken is a rich, comforting, and ultra-creamy chicken dish made with tender chicken breasts simmered in a savory Italian-seasoned cream sauce. It’s perfect served over angel hair pasta, rice, or even cauliflower rice for a low-carb option. This dish tastes like something from a cozy Italian kitchen but is incredibly easy to make!

📝 Ingredients

4 boneless, skinless chicken breasts

1 can (10.5 oz) cream of chicken soup

8 oz cream cheese, softened

½ cup butter

1 cup chicken broth

1 packet dry Italian dressing mix

Optional: Angel hair pasta (or whole wheat pasta), rice, or cauliflower rice for serving

👩‍🍳 Instructions

🍲 Slow Cooker Method (Most Popular)

Prepare the Chicken

Lightly season chicken breasts with salt and pepper and place them in the slow cooker.

Make the Creamy Sauce

In a saucepan over medium heat, melt the butter.

Add cream cheese and stir until smooth.

Mix in cream of chicken soup, chicken broth, and Italian dressing mix.

Stir until fully combined and creamy.

Cook

Pour the sauce over the chicken.

Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is tender.

Serve

Spoon the creamy sauce over cooked angel hair pasta, rice, or cauliflower rice. Garnish with parsley if desired.

🍳 Stovetop Method (Faster Option)

Season chicken and lightly sear in a large skillet with a little butter or oil until golden on both sides (about 4–5 minutes per side). Remove and set aside.

In the same skillet, melt butter and add cream cheese. Stir until smooth.

Add soup, broth, and Italian seasoning mix. Simmer until thickened.

Return chicken to skillet, cover, and simmer 15–20 minutes until cooked through.

Serve over pasta or rice.

🍝 Serving Suggestions

Classic angel hair pasta

Whole wheat pasta

Steamed white or brown rice

Mashed potatoes

Cauliflower rice (low-carb option)

📌 Recipe Notes

Cut chicken breasts in half if they are very thick for even cooking.

Let cream cheese soften at room temperature for smoother sauce.

Sauce thickens as it cools. Add a splash of broth if needed.

💡 Tips for Best Results

Add sliced mushrooms for extra flavor.

Sprinkle Parmesan cheese on top before serving.

For a richer flavor, add ½ teaspoon garlic powder.

For a lighter version, use reduced-fat cream cheese.

🍽 Servings

Serves: 4

Prep Time: 10 minutes

Cook Time: 4–6 hours (slow cooker) or 30 minutes (stovetop)

🥗 Nutritional Information (Approx. per serving, without pasta)

Calories: 450–500

Protein: 35g

Fat: 35g

Carbohydrates: 6–8g

Fiber: 0g

(Values vary depending on brand and portion size.)

🌟 Benefits

High in protein

Very filling and satisfying

Family-friendly comfort food

Easy meal prep option

Customizable for low-carb diets

❓ Q & A

Q: Can I freeze Angel Chicken?

Yes! Store in an airtight container for up to 2 months. Thaw overnight and reheat gently.

Q: Can I use chicken thighs?

Absolutely. Boneless, skinless thighs work great and stay very juicy.

Q: What if my sauce is too thick?

Add a splash of chicken broth or milk and stir until desired consistency.

Q: Can I bake it instead?

Yes. Bake covered at 350°F (175°C) for 35–40 minutes until chicken is cooked through.

 Creamy Mushroom & Spinach Stuffed Pastry Bites

Servings: 20–24 bites

Prep Time: 20 minutes

Cook Time: 20–25 minutes

Total Time: ~45 minutes

 Ingredients

For the Filling

• 2 tbsp butter or olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 225 g (8 oz) mushrooms, finely chopped

• 1 ½ cups fresh spinach, chopped

• ¼ cup cream cheese (softened)

• ¼ cup heavy cream OR milk

• ¼ cup grated Parmesan cheese

• Salt and black pepper, to taste

• ½ tsp thyme OR Italian seasoning

• Optional: pinch of chili flakes

For the Pastry

• 1 sheet puff pastry (thawed if frozen)

• 1 egg, beaten (for egg wash)

• Sesame seeds or poppy seeds (optional)

 Instructions

1. Prepare the Filling

1. Heat butter/oil in a skillet over medium heat.

2. Add diced onions and sauté until softened (about 3–4 minutes).

3. Add garlic; cook 30 seconds.

4. Stir in mushrooms and cook until they release moisture and it evaporates (5–7 minutes).

5. Add chopped spinach and cook until wilted (1–2 minutes).

6. Reduce heat; stir in cream cheese until melted and creamy.

7. Pour in heavy cream/milk; simmer 1 minute until thick.

8. Add Parmesan, salt, pepper, and herbs.

9. Cool mixture completely (important for crisp pastry).

2. Assemble the Bites

1. Preheat oven to 200°C / 400°F.

2. Lay out the puff pastry sheet on a lightly floured surface.

3. Cut into 2–3 inch squares (20–24 pieces).

4. Place 1 teaspoon of filling in the center of each square.

5. Fold:

   • Option A: Fold into triangles and seal edges with a fork.

   • Option B: Pull corners to the center and pinch closed for “parcel” bites.

6. Brush tops with egg wash.

7. Sprinkle sesame/poppy seeds if desired.

3. Bake

1. Place on a parchment-lined baking sheet.

2. Bake 18–22 minutes, until golden and puffed.

3. Cool slightly before serving.

 Serving Ideas

• Serve warm with:

  • Garlic aioli

  • Sour cream + herbs

  • Balsamic glaze drizzle

  • Creamy ranch or yogurt dip

 Add-In Variations

• Cheesy: Add shredded mozzarella or gruyère

• Savory: Add caramelized onions

• Protein: Mix in cooked shredded chicken or bacon

• Herby: Add fresh parsley, dill, or basil

 Make-Ahead & Storage

• Make-ahead: Assemble and refrigerate up to 24 hours before baking.

• Freeze: Freeze unbaked bites on a tray, then store in bags—bake from frozen (add +5 minutes).

• Leftovers: Store 3 days; reheat 6–8 minutes at 180°C/350°F.

Hi, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a Blender pudding. So, grab your pen and paper to jot down the ingredients and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers or even to accompany fresh salads!Dessert recipe ebook

How to Make Prestígio Pudding Made in a Blender

Blender Prestígio Pudding is easy to make, uses simple ingredients, and delivers a delicious dessert for any occasion. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.Recipe book

Recipe Ingredients:

1 carton of table cream or heavy cream (7 oz / 200g)

1 can sweetened condensed milk (14 oz / 395g)

3/4 cup coconut milk (6.8 fl oz / 200ml)

1 2/3 cups milk (13.5 fl oz / 400ml)

1 cup shredded coconut (3.5 oz / 100g)

1 packet unflavored gelatin

1 bar milk chocolate, chopped (3.2 oz / 90g)

Instructions:

First, add the milk, coconut milk, heavy cream, sweetened condensed milk, and the unflavored gelatin (already dissolved and hydrated according to the package instructions) into a blender.Dessert recipe ebook

Then, blend everything thoroughly until the mixture becomes smooth and creamy. Next, grease a glass bundt pan using a little bit of oil. After that, pour half of the blender mixture into the pan.

Then, sprinkle some of the chopped chocolate over the first layer. Right after, pour the rest of the cream mixture on top, covering it completely.

Finally, refrigerate for at least 4 hours, or until fully set. Lastly, carefully remove from the pan and sprinkle the remaining chopped chocolate on top.

Finishing up, serve well chilled and enjoy your irresistible chocolate-coconut pudding.

Tips and Variations:

Decoration: For a prettier presentation, garnish with chocolate shavings and shredded coconut before serving.

Lactose-Free Version: To make a lactose-free version, simply replace the milk and condensed milk with lactose-free alternatives available at most grocery stores.

Lighter Texture: If you prefer a fluffier texture, beat eggs separately and gently fold them into the mixture before chilling

Benefits of Pudding:

Convenience: Using a blender simplifies the process and ensures a smooth, creamy texture.

Delicious Flavor: The combination of chocolate and coconut is always a crowd-pleaser for kids and adults alike.

Time-Saving: With basic ingredients and easy steps, this dessert is perfect for any occasion—from Sunday lunch to special celebrations

🌽 Creamy Mexican Street Corn Cup (Mediterranean Twist)

🧺 Ingredients (Serves 4)

• 3 cups corn kernels (fresh grilled, boiled, or frozen & thawed)

• ¼ cup Greek yogurt (full-fat for best creaminess)

• 2 tbsp extra-virgin olive oil

• 2 tbsp crumbled feta cheese (Mediterranean swap for cotija)

• 1 small garlic clove, finely grated

• Zest & juice of ½ lemon (or lime if preferred)

• ½ tsp smoked paprika

• ½ tsp ground cumin

• ¼ tsp chili flakes or Aleppo pepper (adjust to taste)

• Sea salt & black pepper, to taste

• 2 tbsp fresh parsley or cilantro, finely chopped

🌶️ Optional Toppings

• Extra feta crumbles

• Drizzle of olive oil

• Chopped olives or capers (Mediterranean flair)

• Diced avocado

• Extra chili flakes

👩‍🍳 Instructions

1. Char the Corn (Optional but Recommended):
   Heat a skillet or grill pan over high heat. Add corn and dry-roast for 3–5 minutes until lightly charred.

2. Make the Creamy Dressing:
   In a bowl, whisk Greek yogurt, olive oil, garlic, lemon zest & juice, smoked paprika, cumin, chili flakes, salt, and pepper until smooth.

3. Combine:
   Add warm corn to the dressing and toss until fully coated.

4. Finish:
   Fold in feta and fresh herbs.

5. Serve:
   Spoon into cups or small bowls. Garnish with extra feta, herbs, and a drizzle of olive oil.

🍋 Serving Ideas

• As a side dish for grilled chicken, fish, or kebabs

• In mezze platters alongside hummus and pita

• Tucked into wraps or grain bowls

• Served chilled for a refreshing summer salad

In the realm of comforting soups, few recipes rival the exquisite flavor and simplicity of Cheesy Rotel Soup. A symphony of savory goodness, this culinary gem harmonizes the zesty kick of Rotel diced tomatoes and green chilies with the creamy richness of cheddar cheese. Embark on a culinary journey that tantalizes taste buds and warms the soul with each spoonful.

The Flavors of Rotel: At the heart of this masterpiece lies the vibrant essence of Rotel diced tomatoes and green chilies, infusing the soup with a delightful medley of tangy tomatoes and spicy chilies. Their robust flavors awaken the palate and set the stage for a culinary adventure unlike any other.

Elevating Creaminess: Complementing the invigorating essence of Rotel, condensed cheddar cheese soup envelops the senses with its velvety texture and indulgent taste. With each spoonful, the creamy base forms a luxurious backdrop, allowing the flavors to meld harmoniously and create a symphony of taste sensations.

Crafting the Perfect Consistency: To achieve the ideal balance of richness and depth, our recipe calls for a meticulous blend of chicken broth and milk. This dynamic duo not only imparts a luscious creaminess to the soup but also imbues it with layers of savory complexity, elevating every sip to new heights of culinary delight.

A Touch of Seasoning Sophistication: Infused with hints of garlic powder, salt, and pepper, our Cheesy Rotel Soup boasts a nuanced flavor profile that captivates discerning palates. The subtle interplay of spices enhances the essence of each ingredient, ensuring a harmonious union of taste and texture in every bowl.

The Melting Pot of Cheese: No cheesy delight would be complete without the crowning glory of shredded cheddar cheese. As it melts gracefully into the simmering broth, the cheese bestows a velvety richness and irresistible decadence upon the soup, culminating in a crescendo of culinary opulence.

A Gastronomic Symphony: Simmered to perfection, our Cheesy Rotel Soup beckons aficionados of fine dining to savor its exquisite flavors and bask in its comforting embrace. Whether enjoyed as a standalone indulgence or paired with your favorite accompaniments, this culinary masterpiece promises an unforgettable gastronomic experience.

Conclusion: Embark on a culinary odyssey that transcends the ordinary and celebrates the artistry of flavor with our gourmet Cheesy Rotel Soup. From its tantalizing aroma to its velvety texture, every aspect of this culinary creation beckons you to embrace the essence of indulgence and elevate your dining experience to new heights. Succumb to the allure of savory perfection and treat yourself to a bowl of pure culinary bliss.

Ingredients:

• 1 can (10 oz) of Rotel diced tomatoes and green chilies
• 1 can (10.5 oz) of condensed cheddar cheese soup
• 1 cup of chicken broth
• 1 cup of milk
• 1 cup of shredded cheddar cheese
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste
• Optional toppings: crushed tortilla chips, diced avocado, sour cream, chopped cilantro

Instructions:

1. In a large saucepan or pot, combine the Rotel diced tomatoes and green chilies (undrained), condensed cheddar cheese soup, chicken broth, and milk.
2. Place the saucepan over medium heat and stir the ingredients together until well combined.
3. Add the garlic powder, salt, and pepper to taste. Adjust the seasoning according to your preference.
4. Allow the soup to simmer for about 10-15 minutes, stirring occasionally, until it is heated through and slightly thickened.
5. Once the soup is heated through, stir in the shredded cheddar cheese until it’s fully melted and incorporated into the soup.
6. Taste the soup and adjust the seasoning if necessary.
7. Once the cheese is melted and the soup is heated through, remove it from the heat.
8. Serve the Cheesy Rotel Soup hot, garnished with optional toppings such as crushed tortilla chips, diced avocado, sour cream, or chopped cilantro.

Cook Time: 12-15 minutes

Total Time: 25 minutes

Ingredients:

2 cups broccoli florets (fresh or frozen)

1 cup shredded cheddar cheese

1/2 cup breadcrumbs (plain or seasoned)

1/4 cup grated Parmesan cheese

2 eggs

2 cloves garlic, minced

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

Salt and pepper, to taste

1 tablespoon olive oil (for cooking)

Instructions:

 Prepare the Broccoli:

Steam Broccoli:

Steam the broccoli florets until tender. You can steam them in a steamer basket on the stovetop or microwave them with a little water in a microwave-safe dish. Drain any excess water and let the broccoli cool slightly.

Chop Broccoli:

Chop the steamed broccoli into smaller pieces. You can also use a food processor to pulse the broccoli until finely chopped, but not pureed.

 Mix the Ingredients:

Combine Ingredients:

In a large bowl, combine the chopped broccoli, shredded cheddar cheese, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, dried thyme, dried oregano, salt, and pepper. Mix well until all ingredients are evenly combined.

 Form and Cook the Patties:

Form Patties:

Shape the broccoli mixture into patties, using about 1/4 cup of mixture for each patty. Press firmly to compact the mixture.

Cook Patties:

Heat olive oil in a large skillet or frying pan over medium heat. Add the broccoli patties to the skillet, cooking in batches if necessary to avoid overcrowding.

Pan-Fry:

Cook the patties for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside, and heated through.

Transfer and Drain:

Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.

 Serve:

Serve Warm:

Serve the Broccoli Cheese Patties warm as a side dish or appetizer. They pair well with a dipping sauce like ranch dressing, garlic aioli, or sweet chili sauce.

Garnish:

Garnish with fresh herbs or additional grated Parmesan cheese, if desired.

Tips and Variations:

Cheese Options:

Experiment with different types of cheese such as mozzarella, Gouda, or Swiss to vary the flavor.

Add-Ins:

Customize the patties by adding diced onions, bell peppers, or cooked bacon for extra flavor and texture.

Make Ahead:

Prepare the broccoli mixture ahead of time and refrigerate until ready to cook. Shape and cook the patties just before serving for best results.

Baking Option:

For a healthier alternative, you can bake the patties in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden and crispy.

Nutrition Facts (Per Patty, Based on 8 Patties)

Calories: ~120-150 kcal

Protein: ~6g

Carbohydrates: ~8g

Fiber: ~2g

Sugar: ~1g

Fat: ~8g

Saturated Fat: ~3g

Cholesterol: ~40mg

Sodium: ~250mg (varies based on cheese and seasoning)

These Broccoli Cheese Patties are a delightful way to enjoy the goodness of broccoli and cheese in a crispy, flavorful form. Whether served as a snack or alongside your favorite main dishes, they are sure to be a hit with family and friends. Enjoy the delicious combination of savory broccoli and gooey cheese in every bite!

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

4 Points / serving

Ingredients:

1 tablespoon olive oil

1 pound asparagus, trimmed and cut into 2-inch pieces

2 cups cherry tomatoes, halved

3 cloves garlic, minced

Salt and pepper, to taste

1/4 cup chicken broth

1 tablespoon lemon juice

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan cheese, plus extra for serving

1 package (20 ounces) refrigerated cheese ravioli

Directions:

1. Cook the ravioli according to the package instructions. Drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes, until tender-crisp.

3. Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes, until the tomatoes start to soften.

4. Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.

5. Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.

6. Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes, until everything is heated through.

7. Serve the ravioli hot, topped with additional Parmesan cheese, if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Calories: 350 kcal | Servings: 4 servings

Blueberry & Banana Oat Cereal

• Prep time: 2 minutes

• Servings: 1 bowl

Ingredients

• 1 ½ cups Toasted whole-grain oat cereal (O-shaped)

• 1 small Banana, sliced into rounds

• ¼ cup Fresh blueberries, rinsed

• 1 cup Cold milk (dairy or plant-based like almond or oat)

• Optional: A drizzle of honey or a sprinkle of cinnamon for extra flavor.

Instructions

1. Prepare the Fruit: Peel the banana and slice it into thin, even coins. Ensure your blueberries are washed and patted dry.

2. Base Layer: Pour the toasted oat cereal into a medium-sized bowl.

3. Topping: Scatter the banana slices and blueberries evenly over the top of the cereal.

4. Add Liquid: Pour the cold milk over the cereal right before you are ready to eat to maintain the crunch.

5. Finish: If you prefer a bit more sweetness, add your optional honey or cinnamon now.

Tips for the Perfect Bowl

• Keep it Crunchy: Add the milk last so the cereal doesn’t get soft too quickly.

• Nutrient Boost: You can add a tablespoon of chia seeds or flaxseeds for extra protein and healthy fats.

Creamy Banana Chia Smoothie Recipe

This creamy banana chia smoothie is a refreshing and nourishing drink that is perfect for breakfast, a midday snack, or a light dessert. It combines the natural sweetness of ripe bananas with the gentle texture of soaked chia seeds to create a smooth and satisfying beverage. The recipe is simple to prepare and uses wholesome ingredients that blend together into a rich and velvety drink.

Ingredients

• 2 ripe bananas

• 1 tablespoon chia seeds

• 1 cup milk (dairy or plant-based such as almond or oat)

• 1/2 cup yogurt (plain or vanilla)

• 1 tablespoon honey or maple syrup (optional, for extra sweetness)

• 1/2 teaspoon vanilla extract

• A small pinch of cinnamon (optional)

• Ice cubes (optional, for a chilled texture)

Preparation Steps

Begin by placing the chia seeds in a small bowl with two tablespoons of milk. Let them sit for about 10 minutes. This allows the seeds to soften and develop a pleasant gel-like texture that blends smoothly into the drink.

Next, peel the ripe bananas and slice them into smaller pieces. Add the banana slices to a blender along with the soaked chia seeds. Pour in the remaining milk and add the yogurt. If you enjoy a slightly sweeter taste, include honey or maple syrup. Add vanilla extract and a light pinch of cinnamon for a warm and comforting flavor.

Blend everything on medium speed until the mixture becomes completely smooth and creamy. If you prefer a colder smoothie, add a few ice cubes and blend again until the drink reaches your desired thickness.

Serving Suggestions

Pour the smoothie into a tall glass and serve immediately. You can sprinkle a few extra chia seeds on top or add a thin banana slice for a simple garnish. This smoothie pairs beautifully with toast, granola, or fresh fruit.

Tips for Best Results

Use very ripe bananas for natural sweetness and a creamier consistency. Adjust the milk quantity to control thickness. For a richer flavor, you can add a spoonful of nut butter or a handful of oats before blending.

This banana chia smoothie is smooth, naturally sweet, and wonderfully satisfying, making it a delightful addition to your daily routine.

🥑 Creamy Avocado Shake Recipe

Ingredients

• 1 large ripe Avocado (plus an extra half for the decorative slices)

• 1/2 cup Condensed milk (adjust for your preferred sweetness)

• 1/4 cup Whole milk or Coconut milk

• 1 ½ cups Ice cubes (crushed ice works best for a smooth finish)

• Optional: A squeeze of lime juice (to keep the color bright)

Instructions

1. Prep the Glass (The “Look”)

To get the effect in your photo:

• Cut half an avocado into very thin crescent slices.

• Gently press these slices against the inside wall of your clear cup. They should stick naturally due to the healthy fats in the fruit.

2. Blend the Base

• Scoop the flesh of the large ripe avocado into a blender.

• Add the condensed milk, regular milk, and ice.

• Tip: If you like it extra thick (like a milkshake), use less milk. If you want it more drinkable, add a splash more.

3. Mix until Silky

• Blend on high until the mixture is completely smooth and there are no ice chunks left.

4. Assemble

• Slowly pour the blended mixture into your decorated glass. Be careful not to dislodge the slices on the side.

• Top with a few more fresh slices if you have any left over!

Quick Tips for Success

• The Avocado: Ensure it is perfectly ripe (it should feel like a stick of room-temperature butter when pressed). Under-ripe avocados can taste bitter.

• The Sweetness: Condensed milk is the traditional “secret ingredient” here. It provides a velvety mouthfeel that plain sugar can’t match.