This caramel apple upside down cake is a fall must-make. Combining a soft cinnamon-spiced cake with buttery caramelized apples, we’re essentially getting two desserts in one. After inverting, the topping’s juices seep down into the cake and add unbeatable flavor and moisture. What you’ll love most, besides the flavors, is that there’s no fancy decoration required—the lovely garnish is literally baked into the cake!

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: serves 8-10

This stunning apple upside down cake combines a soft cinnamon-spiced cake with a delicious buttery caramel topping. Pack those apples into the pan—this cake can hold a lot and you won’t regret those extra slices!

INGREDIENTS:

TOPPING

6 Tablespoons (85g) unsalted butter

1/2 cup (100g) packed light or dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon pure vanilla extract

2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)*

CAKE

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

6 Tablespoons (90ml) whole milk, at room temperature*

INSTRUCTIONS:

Preheat oven to 350°F (177°C).

Prepare topping first: Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Arrange the apple slices neatly on top, overlapping where necessary. See photo above. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.

Make the cake batter: Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.

Bake for 40-46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean—a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)

Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides—that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.

Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature. I don’t recommend freezing the cake as a whole because the topping arrangement doesn’t thaw very nicely. See make ahead instructions below.

NOTES:

Make Ahead Instructions: You can refrigerate the topping in step 2 for up to 1 day. If refrigerating for longer than 1 hour, cover it tightly. Other than that, this isn’t the best cake to make ahead of time or freeze because the apples will settle down into the cake—while still tasty, the presentation won’t be as pleasing. You can, however, prepare the cake batter’s wet ingredients (cover and refrigerate) and dry ingredients (cover at room temperature) separately up to 1 day ahead of time, then continue with the recipe the next day. Let the wet ingredients come to room temperature before mixing.

Special Tools (affiliate links): Saucepan | Whisk | 9-inch Pie Dish | Glass Mixing Bowl | Electric Mixer (Handheld or Stand) | Cooling Rack

Old Recipe:  If you loved the old cake recipe,  increase the topping’s butter to 1/2 cup (1 stick; 115g) and add 1/4 teaspoon each of ground cloves and ground nutmeg when you stir in the cinnamon. Sprinkle 1/4 cup of walnuts on top of the apples before pouring/spreading on the cake batter. In the cake batter, reduce the milk to 1/4 cup (60ml).

Apples: Use your favorite variety of apple. I typically use Granny Smith, Fuji, or Honey crisp. Here’s more on the best apples to use for baking.

Milk: Whole milk is best, but you can use lower fat or nondairy milk if needed.

Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.

Oh yes! I’m soooo into carrot cake everything mood lately. Because carrot cake symbolizes Spring and Spring means happiness. Carrot cake means happiness too. Does that make any sense? … Anyway, now that Spring has finally shown up in all its beauty … the weather is beautiful, birds are singing, and I’m blooming like flowers in my backyard … all I can think of is carrots and sweet carrot cake.

Carrots are sweet little veggies. Colorful and so HEALTHY. Honestly, I feel no guilt (nor shame) about having Carrot Cake Overnight Oats for breakfast and then later nibbling these amazing orange flavored Carrot Oatmeal Cookies. Nope. Both of these beauties are the healthiest + delicious thing EVER. And having this knowing I’m doing something good for my body is liberating.

This carrot smoothie recipe is super healthy, guilt-free and really incredible too. It’s loaded with nutrients and bursting with carrot cake flavor. It feels like a slice of carrot cake in a drinking form. I like that! Especially in the morning. It’s one really tasty breakfast option if you ask me. Sweet, creamy, thick and just beautiful.

This rich, sweet and creamy carrot cake smoothie is like dream come true, really. A nourishing blend of whole foods that tastes just like a slice of carrot cake. Yum! It’s very nutritious, loaded with proteins and healthy fats, and fibers good for digestion but without excess calories, WITHOUT ADDED SUGARS. It’s perfect healthy breakfast option. + It’s super easy to whip up! Trust me, you don’t want to miss this beauty. 

Thick, creamy and delicious, this Carrot Cake Smoothie is perfect nutritious and healthy breakfast. It’s packed with amazing flavors and SUPER FOODS, and completely added-sugar-free.

PREP TIME: 5mins

TOTAL TIME: 5 mins

COURSE: Breakfast

CUISINE: American

SERVINGS: 1 cup

INGREDIENTS:

1 ripe banana

1 cup carrots chopped (about 1 large)

1 cup almond milk

½ cup soya probiotic yogurt

¼ cup walnuts

1 teaspoon Ceylon cinnamon

1 teaspoon vanilla extract

¼ teaspoon freshly grated ginger

Dash of nutmeg

INSTRUCTIONS:

Add all the ingredients into your blender and process until smooth.

Pour in glass and add toppings. Drink immediately.

NOTES:

As a measure, I used UScup(240ml).

NUTRITIONAL INFO:

Calories: 436kcal | Carbohydrates: 50g | Protein: 10g | Fat: 24g | Saturated Fat: 2g | Sodium: 383mg | Potassium: 746mg | Fiber: 9g | Sugar: 24g | Vitamin A: 10265IU | Vitamin C: 28.9mg | Calcium: 519mg | Iron: 1.4mg Smoothies

A nutritious and vibrant green smoothie with 5 ingredients: banana, cucumber, coconut milk, spirulina, and spinach! The perfect plant-based breakfast or snack.

PREP TIME: 5minutes 

TOTAL TIME: 5minutes

Servings: 1

Course: Beverage, Breakfast

Cuisine: Gluten-Free, Vegan

Freezer Friendly: 1 Week

INGREDIENTS:

1 medium ripe banana (previously peeled and frozen // ~1 cup as original recipe is written)

1/2 cup sliced cucumber (organic when possible // skin on)

3/4 – 1 cup light coconut milk (or other non-dairy milk // less for thicker smoothie, more for thinner smoothie)

1 cup spinach or chopped kale (organic when possible // I like to freeze mine)

1 tsp spirulina powder*

1 Tbsp hemp seed (optional // or sub chia seeds or vegan protein powder)

FOR SERVING optional

1/4 cup frozen or fresh blueberries (organic when possible)

1/4 cup granola (store-bought or homemade*)

INSTRUCTIONS:

To a blender*, add frozen banana, cucumber, coconut milk, spinach, spirulina, and hemp seed (optional). Blend until creamy and smooth, scraping down sides (or using smoothie wand) as needed.

If too thick, thin with water or more coconut milk. If too thin, thicken with ice or more frozen banana. Taste and adjust flavor as needed, adding more banana for sweetness, cucumber for freshness, or greens or spirulina for green color. See note about spirulina (brands + how much to add).

Serve immediately as is or in my preferred: top with blueberries, granola, and more hemp seeds. Best when fresh, though leftovers will keep covered in the refrigerator up to 2 days or the freezer for 1 week. Thaw to enjoy from freezer.

Notes

*When adding spirulina to smoothies, start with 1 tsp and add more as desired, but this is the max for me without tasting it. Otherwise, it can start tasting a little seaweedy.

*Granola recipes: Peanut Butter Chocolate Chip Granola, Banana Bread Granola, Simple Quinoa Granola, or Nut ‘n’ Honey Granola (the one I used in photos).

*Spirulina also works extremely well when added in the same quantity to my Ginger Colada Green Smoothie!

Nutritional Info: (1 of 1 servings)

Serving: 1 smoothie

Calories: 225

Carbohydrates: 36.8 g

Protein: 5.8 g

Fat: 9.7 g

Saturated Fat: 8.7 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 72 mg

Fiber: 4 g

Sugar: 15.4 g

Did you make this recipe?

Creamy and delicious peach smoothie made with 5 simple ingredients for a refreshing, filling breakfast or snack! This easy peach smoothie recipe gets a boost of protein from greek yogurt and has the perfect amount of sweetness from ripe peaches and berries. Enjoy as is or add your fav nutritional boosters!

I call this my “pretty in pink” because it has the most beautiful color and incredible flavor from the addition of raspberries or strawberries. I love that they don’t overpower the peach flavor, but just add subtle hints of sweetness and berry flavor. This peach smoothie is ultra creamy and packed with protein thanks to greek yogurt (feel free to use dairy free!) and you seriously only need 5 total ingredients to make it. This one’s a must before summer ends!

5-ingredient peach smoothie recipe

This healthy peach smoothie with yogurt has simple ingredients but an incredible, creamy peach flavor! Here’s what you’ll need to make it:

Peaches: you’ll need frozen peach slices, of course, for that delicious peach flavor.

Berries: I like to add frozen raspberries or strawberries for additional fruit sweetness and a pretty pink color.

Yogurt: get that peaches and cream flavor and a boost of protein with vanilla greek yogurt.

Milk: to help the smoothie blend up you’ll add your favorite dairy free milk.

Vanilla extract: a little vanilla brings out all of the natural sweetness. Learn how to make your own at home with this tutorial!

This easy peach smoothie recipe is great for customizing with your fav smoothie ingredients, toppings, and more. Here’s what I can recommend:

Make it vegan/dairy free: simply use your favorite dairy free yogurt and dairy free milk to keep the peach smoothie both dairy free and vegan. I think a coconut-based yogurt would be delicious!

Choose your extra fruit: I love the flavor and color that raspberries and strawberries add to this peach smoothie, but it would also be delicious with blueberries or even banana.

Have fun with toppings: try adding my homemade granola on top, plus some extra fresh fruit slices for the ultimate treat!

ingredients for a peach smoothie with yogurt in a blender

Looking for more sweetness?

Because this peach smoothie is made without banana, the sweetness depends on the ripeness and/or seasonality of your frozen fruit. To make it sweeter you can add 1 pitted date or a little bit of honey/pure maple syrup and blend again until it’s sweet to your liking.

Try these easy nutritional boosters

Looking for another boost of nutrition in this creamy peach smoothie? Try adding any of the following, and remember to blend in a little more milk along with any of these additions.

Nut butter: for an additional boost of healthy fats feel free to blend in 1 tablespoon of your fav nut butter. I think almond butter would be perfect in this peach smoothie!

Flaxseed meal: this is one of my favorite ingredients to add to smoothies for a boost of fiber and minerals, and is especially great for nursing mamas as flaxseed can help increase milk supply. Here’s a brand I love.

Chia seeds: try adding in a tablespoon of chia seeds for a boost of healthy fats and fiber.

Hemp seeds: feel free to throw in some hemp seeds for another boost of healthy fats, omegas and minerals.

Avocado: add healthy fats and extra creaminess by adding ripe avocado. Usually, 1/4 or 1/2 of an avocado will be sufficient and also help to keep you satisfied thanks to those healthy fats.

Protein: Easily add more protein to this turmeric smoothie by adding 1 scoop of your favorite protein powder (vanilla would be delicious!) I recommend Vital Protein collagen peptides or Four Sigmatic Plant-Based Protein Powder.

Tips and Tricks 💫 

Use frozen fruit. This will help keep the smoothie cold and thick. Sometimes ice doesn’t blend as well, so it’s best to skip it unless absolutely necessary. If you only have fresh fruit, try adding 1 cup of frozen cauliflower.

Add liquid. Don’t be afraid to add more liquid if your smoothie is too thick or won’t fully blend. High powered blenders tend to blend frozen fruit much better, so if you have a regular or personal size blender, you may need to add more coconut milk.

Start low, go high. Start the blender on low speed, then gradually increase to high to help blend all ingredients. Finally, end with the blender on low speed.

top-down view of peach smoothies in glasses topped with granola and raspberries

Make it ahead of time

Yes, you can even make this easy peach smoothie ahead of time! Make it as-is or even double it and then try one of my three amazing ways to prep and store smoothies right in your freezer.

Pretty in Pink Peach Smoothie

Prep Time: 5minutes

TOTAL TIME: 5minutes 

Serves: 1

Creamy and delicious peach smoothie made with 5 simple ingredients for a refreshing, filling breakfast or snack! This easy peach smoothie recipe gets a boost of protein from greek yogurt and has the perfect amount of sweetness from ripe peaches and berries. Enjoy as is or add your fav nutritional boosters!

INGREDIENTS:

For the smoothie:

1 heaping cup frozen peach slices

1 cup frozen raspberries or strawberries

½ cup vanilla greek yogurt (or sub dairy free yogurt of choice)

1 cup unsweetened dairy free milk of choice (i use almond milk but coconut milk would be YUM)

1 teaspoon pure vanilla extract

To garnish:

Granola and fresh raspberries/peach slices

INSTRUCTIONS:

Add all ingredients to a high powered blender: frozen peaches, frozen raspberries, yogurt, milk and vanilla extract. Feel free to add any optional add-ins to your smoothie if you’d like. Blend until smooth, adding more milk to thin, if necessary. Taste and add honey to sweeten as necessary then blend again; this is totally optional but some might prefer a sweeter smoothie. Pour into a glass and enjoy! Serves 1. Feel free to double the recipe to serve 2.

Recipe Notes

Feel free to add 1 tablespoon almond butter for a boost of healthy fats. I also love to add a tablespoon or two of hemp seeds but it’s up to you.

If the smoothie isn’t sweet enough, which typically depends on the ripeness/seasonality of your frozen fruit, you can add 1 pitted date or a little bit of honey/pure maple syrup and blend again until it’s sweet to your liking.

If you want a boost of greens, add in 1-2 cups of spinach; the color will change but the flavor will not.

Get all of my smoothie-making tips and tricks within the blog post!

Nutritional Info:

Serving: 1smoothie (without granola topping)

Calories: 336cal

Carbohydrates: 43g

Protein: 16.2g

Fat: 11.7g

Saturated Fat: 4.6g

Fiber: 10.9g

Sugar: 29.6g

This super drink Zobo, is very tasty, colourful and highly medicinal. This plant is believed to have originated from the West Africa before spreading to other parts of the the world and different people uses the roselle (hibiscus sabdariffa) for different purposes.

Zobo is an annual or perennial herb that is botanically known as Roselle (Hibiscus sabdariffa). The drink is known as zobo or zoborodo drink by Nigerians and in some west African countries (Ghana) is it know as Sobolo Drink. Also other parts of the world have different names (like bissap) for this drink, kindly comment below and let us know what it is called in your part of the plant

Different countries call this plant by different names such as; rosela by Indonesians, sobolo by Ghananians, zoborodo by Nigerians, Telugu people call it Gongura, roselle is called belchanda in Nepal, 洛神花 (Luo Shen Hua) in Chinese, Chukor in Bengali, Pulicha Keerai in Tamil, krajiab priaw in Thailand, bissap in Senegalese, wonjo by Gambians, karkanji by Chads, foléré by Cameroonians, sorrel by the Caribbeans and quiabo-roxo by Brazilians.

The Hibiscus sabdariffa fruit takes approximately six months to mature and the fruits can be infused for medicinal purposes or prepared for drinks. Some studies reveal that the roselle fruit has a characteristics medicinal properties, which makes it viable for treating loss of appetite and fever. Due to its diuretic properties, rosells can also be used for treating kidney diseases. It’s anti-hypertensive properties make this plant very ideal for reducing high blood pressure. Roselle drink is an excellent source of iron, riboflavin, flavonoid, vitamin C, niacin, calcium, glycosides, carotene and water-soluble antioxidants.

The zobo drink is very natural and contains more nutrients than those made with artificial ingredients and preservatives hence nutritionists recommend people to stick to natural drinks of which zobo drink is part of. Nutritionists reveal that taking at least a glass of zobo drink after eating food is capable of reducing the absorption of dietary carbohydrates thereby maintaining a healthy body weight.

Before preparing the sorrel drink, I usually peel the pineapple and slice it into tiny bits. Although some people use the pineapple peels during preparation but I have doubts if the peels will be thoroughly clean enough for use. The zobo drink is one of the easiest drink to prepare as all you need is to wash the zobo leaves, add in a cooking pot, add the peeled pineapples and garlic and the drink is just as good as ready. So I bet you will enjoy this drink if you give it a try.

Ingredients:

1) Zobo leaves

2) Sugar(Optional)

3) Pineapples and cucumbers

4) Ginger

5) Any flavour of your choice

Method

1) Set your big pot on fire and pour enough quantity of water.

2) Wash your zobo leaves in a cold water to remove dirt (don’t leave it in the water for long, just put it in the water and quickly use your hand to shake it and remove it from the water).

3) Pour the zobo leaves in your pot. Add your sliced pineapple, ginger, sliced cucumbers and cover it till it has boiled very well and the water has changed to a red wine colour.

4) Remove the pot from the fire and separate the zobo liquid from the leaves. put the zobo liquid aside cover it and leave it to cool.

5) After it has cooled, add your sugar and flavour in the desired quantity but don’t let the sugar and flavour to be too much in the zobo.

6) Package it in your bottles and put in it the fridge.

Serve chilled 🍹

Note: You should wash and peel the back of the pineapple if you want but if you don’t want you can just wash the back very well, sliced it , and add it to the zobo like that ( it depends on how you want it).

Making of zobo for selling is very lucrative because people like it very well and some prefer It to other drinks. You may decide to start your own zobo business you can sell it together with either doughnuts, chin chin, mini cakes etc and make your money.

All you need is to learn how to do it very well and how to market it. If your zobo is sweet and tastes better than that of others it will stand out and before you know it people will begin to patronize you.

Making smoothies is always a good idea. And making a fruit smoothie with rainbow colors is fun and healthy! Smoothies are a quick and easy way to get your daily dose of fruits, vegetables and proteins. Perfect for breakfast or as a healthy snack in between.

You can vary endlessly with different fruits and vegetables. We make a blueberry smoothie, spinach smoothie, pineapple smoothie, mango smoothie and strawberry smoothie in one, so that we get the colors of the rainbow. We pour these ‘mini’ smoothies over 2 different glasses.

This rainbow smoothie is packed with fruit and a vegetable (spinach). And this smoothie not only looks fantastic, it is also tasty and the smoothie has great different flavors.

Rainbow smoothie ingredients

In this recipe we make 5 small smoothies, so we make the colors purple, green, yellow, orange and red. Blend all ingredients of 1 color in a blender. Then stack the fruit smoothies together in a glass, so you get a rainbow smoothie. Place the glasses in the freezer in between, so that the layers become nice and straight.

The base of every smoothie is frozen banana. Frozen banana makes a smoothie deliciously thick and creamy, almost milkshake-like!

Do you want to make a real milkshake? Then replace the frozen banana with vanilla ice cream!

Rainbow fruit smoothie

BLUEBERRY SMOOTHIE

For the purple layer of the smoothie, we make a blueberry smoothie. Put ½ frozen banana and 2 tablespoon of blueberries in the blender and blend! Pour the smoothie into 2 long drinking glasses and put in the freezer, while making the next color.

Is your smoothie too thick? Add a little water or pineapple juice (if you use canned pineapple).

SPINACH SMOOTHIE

What ingredients do you need for the green layer? ½ frozen banana, 2 hands of spinach, 50 grams of pineapple and 1 peeled apple. Blend the ingredients together and pour the smoothie onto the blueberry smoothie.

PINEAPPLE SMOOTHIE

Blend 1/2 frozen banana, 75 grams of pineapple and 1 peach for a delicious pineapple smoothie. Then pour on the blueberry smoothie and spinach smoothie. Don’t forget to put the smoothie back in the freezer after each layer!

strawberry smoothie mango smoothie pineapple smoothie spinach smoothie

MANGO SMOOTHIE

Second to last smoothie: a mango smoothie! This is the orange layer of this rainbow smoothie. Blend ½ frozen banana, 5 frozen mango pieces, 1 peach and 1 raspberry together.

STRAWBERRY SMOOTHIE

I love strawberries, raspberries and banana. Strawberry smoothies are my favorite! This is the red part of the rainbow fruit smoothie. Blend ½ frozen banana, 7 strawberries and 10 raspberries, then pour the smoothie into the glasses on top of the other layers.

Got leftover strawberrieway.

This glorious Italian Cream Cake is one of the greatest cakes ever invented! It’s a spectacular cake, any way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. It’s ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering.

Easy Italian Cream Cake Recipe

What’s Italian About This Cream Cake? Nothing, actually. This vintage cake dubbed “Italian Cream Cake” is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream cake recipes are basically the same, and true to form as it is with all recipes, my take on it has evolved through the years in my kitchen. While it does take several steps to create this cake it’s a labor of love well worth the effort when you see the delight on the faces of your family and friends. It’s a very special cake for a special occasion.

Course: Dessert

Cuisine: American

Prep Time: 25minutes

Cook Time: 30minutes

Cooling Time (Layers)2hours 

Total Time: 55minutes

Servings: 12 pieces

INGREDIENTS:

2 cup all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup salted butter softened

1 1/2 cup granulated sugar

1/2 cup light brown sugar

2 tsp pure vanilla extract

1/2 tsp pure almond extract

5 large eggs

1 cup whole buttermilk

14 oz package sweetened flaked coconut divided

1 1/2 cup pecan pieces toasted divided

Frosting:

2 (8 oz) blocks cream cheese softened

1 cup unsalted butter softened

2 lb powdered sugar

2 tsp pure vanilla extract

1/2 tsp pure almond extract

reserved coconut toasted

1/2 cup reserved toasted pecans

INSTRUCTIONS:

Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.

Sift the flour, baking soda and baking powder together.

In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes

Add the eggs 1 at a time beating well after each addition.

Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.

Mix in 1/2 of the 14 ounce flaked coconut and 1 cup of toasted pecans by hand.

Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.

For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.

Line the edge of the cake plate with wax paper strips.

Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.

Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans. (See in the Cook’s note for how to toast coconut)

Store chilled until serving.

Notes:

a) To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.b) “How to” for toasting the coconut herec) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.

Nutritional Info:

Serving: 1piece | Calories: 1216kcal | Carbohydrates: 149g | Protein: 11g | Fat: 68g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 505mg | Potassium: 315mg | Fiber: 6g | Sugar: 123g | Vitamin A: 1101IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg

THE ULTIMATE STAIN REMOVER THAT ACTUALLY WORKS ON A SERIOUSLY SET IN STAIN ! NEVER BUY OXYCLEAN AGAIN

Stains are a frustrating household problem. Even with the best efforts of prevention and care, from time to time accidental spills or messes will occur. The good news is that there are many natural recipes for organic and DIY stain removers. These alternatives offer a safe and effective way for homeowners to clean up and remove stains without exposing themselves to harsh chemicals. In this article, we look at some of the most tried-and-true organic stain removal solutions you should not ignore when it comes to cleaning up messes around the house.

No doubt most of us have had this situation: You put on a new shirt for the first time, and as you eat lunch, a giant stain of ketchup in the center of the shirt falls directly onto your chest, or perhaps peanut butter or spaghetti pasta sauce. Regardless of the type of stain, it always gives an unsightly appearance and can be difficult to remove. Did you know that there are different types of stains and that each requires different types of cleaning methods to remove it? If you try to clean a mustard stain, for example, with a bathroom cleanser, you may not get good results. Why is stain type important? In our activity today we’ll explore some of the different types of stains, and try to determine the best way to clean and remove them!

Many people think that only chemical-based cleaners and detergents can do the job of removing organic stains from clothes and fabrics. However, this is not true; there are actually natural stain removal solutions that have been used for centuries. From homemade recipes to store-bought organic stain removers, there are plenty of diy cleaners and natural ingredients that you can use to safely and effectively remove tough stains from nearly any fabric in your home. In this article, we will discuss why you should consider these natural options when looking for an effective organic stain removal solution.

Getting the Perfect Stain Remover – Tips on Where to Source the Right Ingredients

• 1 small spoon Bleuu Dawn Dish washing liquiid.
• 2 large spoon bakiing soda .
• 4 large spoon hydrogen peroxiide .

This blending is super simple & fast to making , you necessity just to blend 3 ingredients together in a bowl, until very well mixed .

Directions :

I taking a yucky stained shiirt, & I poured 1 cup warm water on stains, then I sweetly agitated mixture employ a toothbrush on old stairs, I permit mixture sit for 1 hour, also I washing & iron as habitual .

Here’s a yummy pressure cooker breakfast bundt cake full of eggs, biscuits, ham or bacon & more! Make it in your Instant Pot or Ninja Foodi and enjoy it for brunch today.

Here’s a yummy pressure cooker breakfast bundt cake full of eggs, biscuits, ham & more! Load it up and enjoy it for brunch. 30 minutes in your Instant Pot! 

Prep Time: 5 mins

Cook Time: 28 mins

Total Time: 35mins

Course: Breakfast, Main Course, Snack

Cuisine: American

Servings: 6 

INGREDIENTS:

1 tube refrigerated biscuits I used Grands, only used 7 out of 8 biscuits

1/4 onion diced

3/4 c ham precooked, diced – could use 1/2 c. real bacon bits instead

1 tsp garlic salt

1/2 tsp seasoned salt I used Lawry’s

4 eggs

1/4 c cheese

INSTRUCTIONS:

Scramble your eggs in a bowl.

Cut each Grands refrigerated biscuit into 9 pieces and put into the bowl with the egg.

Add your diced ham, garlic and seasoned salt and diced onions. (could add 1/4 c. cheese too, I didn’t this time for pics but have other times and it is great)

Fold this mixture together until biscuits are coated well with egg.

Spray the inside of your 7″ bundt pan with non stick spray and pour your mixture in.

Cover it with foil allowing the top to be a bit domed so it can rise inside the pan a bit.

Put 1 1/2 c. of water inside your pressure cooker and put a trivet at the bottom.

Make a sling out of foil and lower your breakfast bundt cake down on to the trivet.

Set to pressure high for 30 minutes.

Allow it to naturally release (I waited 20 minutes).

Uncover and cool a bit so when you flip it over it stays in tact.

Slice and enjoy!

Nutritional Info:

Serving: 3oz | Calories: 367kcal | Carbohydrates: 37g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 120mg | Sodium: 1556mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 3.2mg

Y’all are going to love this recipe for brown sugar pound cake with butter pecan glaze. The cake is dense, but moist, and is topped with a smooth, creamy, and sweet buttery pecan glaze.

PREP TIME: 25 minutes

COOK TIME: 55 minutes

ADDITIONAL TIME: 10 minutes

TOTAL TIME: 1 hour 30 minutes

INGREDIENTS:

Pound Cake

1-1/2 cups butter, softened

2-1/4 cups light brown sugar, packed

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

5 eggs

1 Tablespoon vanilla extract

1 cup of sour cream

Butter Pecan Glaze

1/2 cup butter

1/4 cup half and half

1/2 cup brown sugar

3/4 cup chopped pecans

INSTRUCTIONS:

Brown Sugar Pound Cake

Preheat oven to 350 degrees.

Grease and flour a 10 inch, or larger bundt pan.

Add the softened butter and the brown sugar to a large bowl and cream for one to two minutes.

Next, sift the flour, baking powder, and salt. Add to the butter mixture in the mixing bowl and mix.

Add the vanilla extract and eggs, one at a time, and mix well.

Finally, add the sour cream and mix well. Pour the batter into the greased and floured bundt pan and place in the preheated oven.

Bake for approximately 55 minutes or until a cake tester or inserted toothpick comes out clean.

Allow the cake to cool for 10 minutes and invert onto a cake plate.

Butter Pecan Glaze

Add the butter to a saucepan and melt.

Next, add the brown sugar and combine.

Pour the half and half into the pan and combine.

Bring to a boil and turn the heat down to simmer.

Simmer for five minutes and remove from heat. Stir in pecans and pour over the top of the cake.

Notes:

TIP: If you don’t have sour cream, you can use yogurt instead.

TIP: Pour the glaze over the cake after adding the pecans because the glaze will thicken fast.

Nutrition Information:

YIELD: 16 SERVING SIZE: 1

Amount Per Serving: CALORIES: 429TOTAL FAT: 28gSATURATED FAT: 17gTRANS FAT: 1gUNSATURATED FAT: 9gCHOLESTEROL: 128mgSODIUM: 283mgCARBOHYDRATES: 41gFIBER: 1gSUGAR: 23gPROTEIN: 5g

This insanely tasty falafel burger is easy and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 

INGREDIENTS:

For the falafel burgers (double to make leftovers*)

15-ounce can chickpeas (1 1/2 cups cooked)

2 tablespoons sesame seeds

1 large carrot

½ red onion

3 garlic cloves

1/2 cup cilantro leaves and tender stems, loosely packed (or parsley)

6 tablespoons flour (or gluten-free flour)

2 teaspoons cumin

2 teaspoons coriander

1 teaspoon kosher salt

½ teaspoon black pepper

3 tablespoons grapeseed or vegetable oil (for frying)

For serving

4 buns

Tomato

Cucumber slices

Red onion slices

Lettuce

Quick Cucumber Sauce, Dill Sauce, Tahini Sauce (vegan) or Cilantro Sauce (vegan)

Cook Mode Prevent your screen from going dark

INSTRUCTIONS:

Preheat the oven to 375°F.

Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. (If you don’t have a food processor, use a potato masher or fork to mash them in a bowl until they’re mostly mashed.) Scrape the mixture into a bowl.

Add the carrot, red onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. (If you don’t have a food processor, use a large size grater to grate the onion and carrot, then finely grate the garlic and finely chop the cilantro.) Scrape the vegetables into the bowl with the chickpeas.

Stir in the flour, cumin, coriander, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet.

In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.

Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.

Meanwhile, make the falafel sauce. To serve, place on a bun with tomato, cucumber, red onion, and lettuce, and top with sauce. The burgers save well in the refrigerator for 1 week, so they’re great to make ahead and eat throughout the week. They also freeze well!

Notes:

*It’s easy to make 8 and freeze the rest for eating later: they also save well refrigerated for up to 1 week. Just double everything!

Nutritional Info:

Serves 4

Calories Per Serving: 281

% DAILY VALUE

20%Total Fat 15.4gSaturated Fat 2.1g11%Total Carbohydrate 30.2g25%Dietary Fiber 6.9gSugars 1.8g17%Protein 8.3g18%Vitamin A 159.5µg4%Vitamin C 4mg9%Calcium 111.9mg19%Iron 3.5mg0%Vitamin D 0µg14%Magnesium 58.2mg7%Potassium 324.6mg39%Vitamin B6 0.7mg0%Vitamin B12 0µg

No Bake Blueberry Cheesecake with a graham cracker crust is an easy summer dessert recipe.

Prep Time: 20mins

Additional Time: 6hrs

Total Time: 6 hrs 20mins

Course: Dessert

Cuisine: American

Servings: 15 servings

INGREDIENTS:

For the Crust

½ cup butter melted

¼ cup granulated sugar

2 cups graham cracker crumbs finely crushed

For the cheesecake

1½ cup powdered sugar

11 ounces cream cheese softened

3 tablespoons milk

1 teaspoon vanilla

16 ounces whipped topping

For the blueberry topping

2 cups blueberry pie filling (this is one recipe’s worth)

INSTRUCTIONS:

Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.

In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Carefully spread on top of the crust, being careful not to break it. Top with the whipped topping or homemade whipped cream.

Carefully spread on the blueberry pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.

Nutritional Info:

Serving: 1piece | Calories: 259kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 185mg | Sugar: 18g

Cheesy Taco Salsa Spaghetti Bake – Are you looking for a scrumptious and hassle-free family meal that will have everyone at the dinner table asking for seconds? Look no further! We have a mouthwatering treat for you – Imagine flavourful taco meat sauce, tangy salsa, and al dente spaghetti baked together to perfection, topped with a generous layer of gooey melted cheese and colorful bell peppers. It’s a delightful blend of Tex-Mex flavors that will instantly become a family favourite.

The magic of this Baked Cheesy Taco Spaghetti lies in its incredible flavor fusion. When it comes to satisfying my family’s taste buds, there’s nothing quite like a variety of tacos—they simply adore the delicious combinations. With this recipe, I aimed to bring a fresh twist to the table by blending the best elements of a taco with the comfort of pasta. It’s a delightful fusion dish that promises to be a new family favourite!

 

Jump to:

Calories in Cheesy Taco Salsa Spaghetti Bake

Ingredients for Cheesy Taco Salsa Spaghetti Bake

Family-Friendly and Easy to Prepare

Variations on the Recipe

Sides for Taco Spaghetti Bake

More Pasta Bake Recipes

Cheesy Taco Salsa Spaghetti Bake

Calories in Cheesy Taco Salsa Spaghetti Bake

Enjoy this cheesy taco pasta bake, which serves four people and has 542 calories per serving.

 

If you’re looking for more recipes within the same calorie range, you’ll find an abundance of options in my dedicated collection of 500+ calorie recipes.

 

If you’re following a calorie-controlled diet or a healthy eating plan, it’s important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.

 

close up of taco spaghetti bake in white oven proof dish

Ingredients for Cheesy Taco Salsa Spaghetti Bake

To prepare this delectable Taco Spaghetti Bake, here are some notes on the ingredients used:

 

Ground Beef (beef mince) – Opt for 5% fat extra lean beef mince for a healthier option, but any ground meat will work just as well. Feel free to switch to turkey or chicken if you prefer.

Garlic and Onion – Essential base ingredients for enhancing the flavour of most recipes. For the best taste, use fresh ingredients.

Taco Seasoning – You can either my suggested blend of spices for taco seasoning or a ready-made taco spice mix for convenience.

Fresh Salsa – For optimal flavor, choose a mild fresh salsa from a tub. However, jarred salsa works fine too. If you enjoy spicier dishes, you can swap for a medium or hot version instead of mild

Variations on the Recipe

Here are some delicious variations you can try for the ingredients in the Taco Spaghetti Bake:

Meat Variations:

Diced Chicken: Swap the ground meat for some diced uncooked chicken and fry it in the taco spices. Chicken thigh will offer better flavor, but chicken breast is fine too.

Vegetarian Option: Substitute the meat with plant-based alternatives like crumbled tofu, cooked lentils, or black beans for a flavorful vegetarian version.

Pasta Variations:

Whole Wheat or Gluten-Free Pasta: Use whole wheat spaghetti or gluten-free pasta to make the dish healthier or suitable for those with gluten sensitivities.

Lower Carb Ideas: If you are trying to reduce the carbs or calories, you could also try swapping out the pasta for some spiralized vegetables or spaghetti squash if it is available.

Spice Level:

Extra Spicy: If you love heat, add chopped fresh or pickled jalapeños or red pepper flakes to the taco meat sauce and use hot salsa for an extra kick.

Cheese Variations:

Pepper Jack Cheese: Swap the cheddar cheese with pepper jack cheese to add a spicy and zesty flavor to the dish.

Monterey Jack: Use Monterey Jack cheese for a milder and creamier cheesy topping.

Vegetable and Bean Additions:

Corn: Add sweet corn kernels to the taco meat sauce for extra texture and sweetness.

Zucchini or Spinach: Incorporate grated zucchini or chopped spinach to sneak in some extra veggies.

Beans: Half the ground meat used and instead add in some black beans to bulk out the dish.

Soured Cream Alternatives:

Coconut Milk: Use coconut milk instead of soured cream for a unique and slightly tropical flavor profile.

Low-Fat Single Cream or Half and Half: If you prefer a creamier dish, you can swap the soured cream for some single cream or half and half.

Light Cream Cheese: Light cream cheese is also a great addition instead of soured cream. However, if you opt for this, you may need to stir in a little more stock.

Yoghurt: If you prefer to use yoghurt instead, I recommend skipping the step of stirring it into the sauce to prevent curdling. Instead, serve a dollop on top of the dish once it’s dished up.

Seasoning Experimentation:

Homemade Taco Seasoning: Create your own custom taco seasoning blend using your favorite spices and adjust the flavors to your liking.

Chipotle or Smoked Paprika: Introduce a smoky element by adding chipotle powder or smoked paprika to the seasoning mix.

Remember to adjust the quantities and cooking times accordingly when making these variations to ensure a well-balanced and delicious Taco Spaghetti Bake that suits your preferences. Enjoy experimenting and creating your perfect family meal!

serving of taco spaghetti bake in white oven proof dish on turquoise and white plate with fork to left

Sides for Taco Spaghetti Bake

For a family meal centered around Taco Spaghetti Bake, you can complement the main dish with a variety of delicious sides. Here are some ideas to serve in the middle of the table:

Mixed Salad – this is my preferred choice as it’s so quick and easy to prepare and can combine any salad items you like. For my mixed salad I use crisp romaine lettuce, halved grape tomatoes, red onion slices, baby cucumber, and shredded carrot. Add it to a big bowl and place in the middle of the table with the spaghetti bake.

Mexican Corn Salad: A refreshing and colourful salad made with grilled corn kernels, finely diced bell peppers, cherry tomatoes, red onions, and chopped cilantro, dressed with a little lime juice and salt and pepper. This side adds a burst of freshness and balances the richness of the bake.

Cilantro-Lime Coleslaw: Prepare a tangy coleslaw with shredded cabbage, carrots, and a dressing made with plain fat free yoghurt, lime juice, cilantro, honey, and a dash of hot sauce. The crisp and refreshing coleslaw complements the rich and cheesy bake.

Grilled or Roasted Vegetables: Lightly grilled or roasted vegetables, such as courgette (zucchini), bell peppers, and onions, add a healthy touch to the meal and bring a burst of natural sweetness to counterbalance the spices in the bake.

Remember, the key to a balanced and filling meal is to pair the main dish with some low-calorie sides, such as vegetables, which will bulk out your plate and add extra nutritional value.

With this diverse selection of sides, your Taco Spaghetti Bake family meal is sure to be a hit, satisfying everyone’s taste buds and creating a memorable dining experience. Enjoy!

Cheesy Taco Salsa Spaghetti Bake – flavourful taco meat sauce, tangy salsa, and al dente spaghetti baked together to perfection, topped with a generous layer of gooey melted cheese and colourful bell peppers. It’s a delightful blend of Tex-Mex flavors that will instantly become a family favourite.

INGREDIENTS:

455g (1lb) of extra lean ground beef (mince)

1 onion, finely diced

2 cloves of garlic, crushed

250g (8.5oz) of uncooked spaghetti

4 tablespoons of tomato paste

1 cup (250g) of salsa (mild of medium)

1 cup (240ml) of chicken or beef stock

6 tablespoons of reduced fat soured cream

50g (1.8oz) of mozzarella, grated

50g (1.8oz) of cheddar or red leicester, grated

½ red bell pepper, finely diced

½ green bell pepper, finely diced

salt and pepper

olive oil spray

For the Taco seasoning:

1 tablespoon paprika (not smoked)

1.5 teaspoon of cumin

1.5 teaspoon mild chilli​ powder

½ teaspoon of oregano

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon of cayenne pepper (can add more or less depending on your preferred spice level)

INSTRUCTIONS:

Combine the taco seasoning ingredients in a small bowl

Heat a frying pan over a medium high heat, add the mince, onion and garlic and fry until mince is browned and onion is softened.

Add in the taco seasoning, tomato paste, salsa and stock, bring to a boil and then simmer for 10 mins

Cook spaghetti in boiling salted water as per package directions, reserve ⅓ cup (80ml) of pasta water, drain, spray spaghetti with olive oil spray and toss to coat.

Add the pasta to the meat mixture with the soured cream and reserved pasta water and mix to combine. Taste and season with salt and black pepper as needed.

Preheat oven to 190c, 170c fan, 375f or gas mark 5

Add spaghetti mixture to an ovenproof dish and top with cheese, add diced bell peppers

Cover tightly with foil and bake for 20 mins then remove foil and bake uncovered for an additional 10 minutes until cheese is melted and golden.

Serve and enjoy

Notes:

WW Points and other Slimming or Weight Loss programs: due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values

Gluten Free Friendly – use gluten free pasta and stock

Suitable for Freezing ❄️

If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.

NUTRITIONAL INFO:

Yield: 4

Serving Size: 1 SERVING

Amount Per Serving

Calories:542Total Fat:16gSaturated Fat:8gTrans Fat:0gUnsaturated Fat:7gCholesterol:56mgSodium:427mgCarbohydrates:56gFiber:5gSugar:6gProtein:41g

This is the first time I have tried quinoa in this type of dish and it’s ideal- it provides a filling bulk that cooks nicely but doesn’t go mushy or squishy, and actually quinoa itself is packed full of protein and high in fibre. If you feel a bit unsure about the quinoa I urge you to try it- it’s a common enough ingredient that you can buy it almost anywhere these days and it is such a useful ingredient! It’s great for bulking out a meal like this, but also as an alternative to breadcrumbs or pasta.

You may think it odd that I have used cup measures here when I usually use grams for my recipes, but this one is ideal for the easy of using a cup- if you don’t have an ‘official’ measuring cup, a regular sized teacup or coffee cup will do- one of the joys of this recipe is that there is no need to be precise- it’ll taste great even if you end up with a bit extra of one ingredient.

I use 2 chicken breasts in this (which feeds 4 people)- there is extra protein in both the black beans and the quinoa and once shredded this is plenty of chicken. It really does make a difference buying free-range fillets- they are more expensive (hence using less), but at least you know that they aren’t factory farmed, and they have the consistency and taste that chicken should have.

If you end up with leftovers of this, you can use it to fill wraps, cook into a quesadilla… it’s a great easy lunch to reheat too!

 Total Time: 5 minutes

Yield: 4 servings 

A tasty Mexican ‘dump dinner’

Syn-free

INGREDIENTS:

1 large onion (finely diced (or 1 cup of frozen pre-chopped onion))

2 chicken breasts

1 tin black beans (drained)

1 red pepper (1 green pepper, deseeded and diced)

1 cup frozen sweet corn

1 tin chopped tomatoes (refill with water, and also add 1 tin of water)

1 cup uncooked quinoa

Juice of 1 lime

1 tsp garlic granules

1 tsp paprika

1 tsp oregano

1 tsp cumin

1/2 cup pickled jalapenos (roughly chopped)

salt & pepper

Low calorie cooking spray (or spray oil if you prefer)

Coriander to serve

INSTRUCTIONS:

Into your slow-cooker pot add in the onion, whole chicken breasts, quinoa, black beans, sweet corn, pepper, chopped tomatoes, water, lime juice

Add in the garlic granules, paprika, oregano, cumin, jalapenos and salt and pepper

Give everything a little mix together, and put the slow-cooker on

Cook on high for 3 hours, or low for 7-8 hours.

Once cooking time is finished, shred the chicken breasts using 2 forks and mix everything together

Serve with fresh lime wedges and chopped coriander.

Notes:

If you want to take it to the next level then serve into portions, cover with grated cheddar, and pop under the grill to melt the cheese before serving.

 

Here’s how to make the very best kale smoothie, bright green with the most irresistible fruity flavor! It’s the tastiest way to eat your greens.

Why it’s the best kale smoothie

Really, this one’s the best kale smoothie…which is saying something, because we’ve made lots of kale smoothies that are too bitter, too thick, or too icy. This one has all the right ingredients to make an irresistibly tasty green puree. Why make this smoothie?

It’s got pure, sweet tart flavor. Really, you won’t be able to stop drinking it! No bitterness here.

It’s got a silky smooth, frosty texture. Just the right thickness for sipping!

It’s full of healthy ingredients. No sugary juices to make it taste good.

It’s plant-based. There’s no need to use milk or yogurt: it’s all fruit and leafy greens!

Baby kale vs Tuscan kale vs curly kale

There are several types of kale that you can use in this smoothie. Here’s a breakdown of each type:

Baby kale: Baby kale works well in a smoothie because it has a sweeter, mild flavor. It’s a young version of kale, harvested before it matures. You can find it sold in boxes at the grocery or bags at your local farmers market.

Tuscan kale: Tuscan kale is the next best option: it’s got a mild flavor and flat, dark green leaves. It’s also labeled as dinosaur kale or Lacinato kale.

Curly kale: Curly kale works too, but it has a pretty spicy flavor that’s more bitter than the other two. If you use this variety, you may want to start with less and add it to taste.

The trick to blending

Here’s a trick to blending this kale smoothie: first, blend the softer room temperature fruits and liquid. In this case, it’s the banana, apple, kale and water. Then add in the frozen ingredients: the frozen pineapple and ice. This helps it to blend easier: so you won’t need to endlessly stop, scrape, and start again!

Add-ins & variations

This kale smoothie is pretty perfect as is: but you can always mix it up with tasty additions! Here are a few options:

Ginger: Add ½ teaspoon grated ginger to the mix.

Mint or basil. Add a few fresh mint or basil leaves for an herbaceous spin.

Coconut. A handful of shredded coconut adds a tropical flair.

Smoothie storage

Smoothies are best eaten immediately. But this kale smoothie actually lasts 1 to 2 days refrigerated, stored in a sealed container or a mason jar with the lid on. It may separate, which is perfectly natural. Just shake it up and you’re good to go!

This kale smoothie recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Prep Time: 5 minutes

Cook Time: 0 minutes

Yield: 2 smoothies

INGREDIENTS:

1 large green apple

1 banana

2 cups baby kale leaves, loosely packed (or Tuscan or curly kale, roughly chopped)

1/2 cup water

10 ice cubes

2 cups frozen pineapple or mango

1 tablespoon fresh squeezed lemon juice

INSTRUCTIONS:

Chop the apple, leaving the skin on. Break the banana into pieces and place them both in the blender. Add the water and baby kale leaves. Blend until smooth.

Add the ice, frozen pineapple or mango, and lemon juice. Blend again until smooth.

For maximum wellness in a single cup, you can’t do better than this delicious drink, all from Prevention’s new book, Smoothies & Juices. If you don’t have hemp seeds, add a tablespoon of almond butter for a comparable boost of magnesium, the key ingredient here for lowering stress.

YIELDS: 1 serving(s)

TOTAL TIME: 5 mins

CAL/SERV: 222

INGREDIENTS:

1 1/2 c. plain full-fat kefir, chilled

1/2 c. raspberries

1 tbsp. hemp seeds

1 peach, pitted and sliced

1/2 c. ice

Directions:

In blender, puree kefir, raspberries, hemp seeds, peach, and ice until smooth, about 30 sec.

NUTRITION (per serving): 222 cal, 9 g pro, 29 g carb, 6 g fiber, 21 g sugars (0 g added sugars), 9 g fat (3 g sat fat), 18 mg chol, 54 mg sodium

Ingredients:

• 12 cups chopped apples
• 2 cups lemons juice I used a combination of freshly squeezed Meyer lemon juice and bottled
• 2 cups honey
• 3 cups sugar
• 1 envelope of liquid pectin can be omitted if you use a few firm, green apples
• zest of three lemons

Instructions:

1. Prepare your canning pot, as well as seven pint jars, lids and rings.
2. Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.
3. Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.
4. Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands.
5. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).
6. Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

Topped with Parmesan cheese and pine nuts, this tasty green salad is perfect for any barbeque or picnic.

Prep Time: 20 mins

Total Time: 20 mins

Diabetes Appropriate Egg Free Gluten-Free Healthy Immunity Heart Healthy Low Carbohydrate Low Sodium Low-Calorie Soy-Free Vegetarian

Ingredients:

2 cups mixed salad greens or baby spinach

1 pound thin fresh asparagus, trimmed and cut diagonally into 1 1/2-inch pieces

1 cup cherry tomatoes, halved

½ cup fresh basil leaves, large leaves torn

2 tablespoons white wine vinegar

4 teaspoons olive oil

1 teaspoon honey

⅛ teaspoon salt

⅛ teaspoon black peppera

2 tablespoons shredded Parmesan cheese

2 tablespoons pine nuts or chopped walnuts, toasted

Directions:

In a large bowl combine salad greens, asparagus, tomatoes and basil.

For vinaigrette, in a small screw-top jar combine vinegar, oil, honey, salt and pepper. Cover and shake well.

Pour vinaigrette over greens mixture; toss gently to coat. Sprinkle with cheese and nuts.

Nutritional Info:

Serving Size 1 1/4 cups

calories 112 total carbohydrate 7g dietary fiber 2g total sugars 4g protein 4g total fat 8g saturated fat 1g cholesterol 2mg vitamin a 1387iu vitamin c 12mg folate 43mcg sodium 123mg calcium 72mg iron 2mg magnesium 33mg potassium 341mg

If there’s nothing you love more in the world than the combination of chocolate and peanut butter, you must try this Chocolate Peanut Butter Cheesecake recipe! Oreo crust, creamy peanut butter cheesecake filling with chocolate chips, milk chocolate ganache, and a pile of chopped Reese’s cups on top, equals pure bliss!

Prep Time: 40 minutes

Cook Time: 1 hour 10 minutes

Yield: 16 slices

Category: Dessert

Method: Oven

Cuisine: American

Ingredients:

FOR OREO CRUST:

2 cups Oreo crumbs

4 Tbsp. unsalted butter-melted

PEANUT BUTTER CHEESECAKE FILLING:

32 oz. cream cheese- softened

1 and 1/3 cup sugar

4 large eggs

1 cup smooth peanut butter

2 tsp. vanilla

1/3 cup heavy cream

1 ¼ cups miniature chocolate chips

FOR MILK CHOCOLATE GANACHE:

½ cup heavy cream

1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped

FOR GARNISH:

Chopped Reese’s cups

Crushed roasted peanuts

Instructions:

First, coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in the water bath!!!!

TO MAKE THE CRUST:

In a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.

Press the mixture into the bottom of the springform pan and set it in the fridge to firm while making the filling.

TO MAKE THE CHEESECAKE FILLING:

Preheat the oven to 350 F.

Beat softened cream cheese with sugar until smooth.

Mix in peanut butter, heavy cream, and vanilla.

Add eggs one at a time beating after each addition just to combine, do not over mix it.

Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).

Bake for 55-70 minutes, until the cheesecake, is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if it starts browning too quickly.

Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).

GANACHE:

When the cake is completely cooled run a thin knife around the edge and release the ring of the springform pan, then transfer the cake on a serving plate.

On medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.

Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you do this in two layers to avoid the ganache run down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.

Set in the fridge until ready to serve.

Tender beef meatballs with rice in a rich and delicious tomato sauce – A perfect recipe for the whole family.

Porcupine Beef Meatballs

Despite the name, these delicious meatballs definitely do not contain any porcupine, intead they get their name from because they resemble little porcupine balls from the rice that is combined into the meatball mix.

These are one of my kids favourites. I mean what is not to love about meatballs in a yummy rich sauce. So simple to make an will be a regular feature on your meal plan.

Best Rice For Porcupine Meatballs

I use just basic long grain rice for these meatballs, this is neither Jasmine (a sticky long grain rice) or Basmati which is an extra long grain rice.

Sides for Meatballs

Because these meatballs contain rice, they are quite filling, so my family likes to enjoy these just a they are in a bowl with a little grated cheese (parmesan or cheddar0 on top and then vegetables on the side.

You can serve these with any vegetables you like, but some of my favourites are:

• Grilled Zucchini
• Roasted Green Beans
• Roasted Asparagus
• Broccoli or Cauliflower

If you prefer a more substantial side, these are great with some mashed potatoes, or a baked potato too.

YIELD: SERVES 4

PREP TIME: 15 minutes

COOK TIME: 40 minutes

TOTAL TIME: 55 minutes

INGREDIENTS:

For the meatballs

500g (17.5oz) extra lean beef mince (ground beef)

2 tablespoons of tomato paste (puree)

60ml of water

90g (½ cup) of uncooked long grain rice

1.5 tablespoons of fresh chopped parsley

1 teaspoon of onion powder

½ teaspoon of garlic powder

1 teaspoon of salt

1 teaspoon of Worcestershire sauce

pinch of black pepper

spray oil

For the sauce

400g (14oz) of passata (sieved tomatoes)

2 tablespoons of tomato paste (puree)

300ml of chicken stock

1 tablespoon of maple syrup

1 tablespoon of balsamic vinegar

½ tablespoon of paprika

1 teaspoon of Worcestershire sauce

salt and black pepper

fresh chopped parsley to serve

INSTRUCTIONS:

Combine all the ingredients for the meatballs together in a bowl and form into meatballs (I make 16).

Spray a frying pan over a medium high heat with spray oil, add the meatballs a lightly brown.

Mix all the sauce ingredients together ina large bowl.

Pour into the frying pan, bring a to a boil, reduce heat, then cover and simmer for approx 30-35 minutes, carefully turning once to cover in sauce.

Sauce should have reduced down and thickened around meatballs and rice in meatballs should be cooked after this time. If it the sauce reduces too much just add in a little more stock or water.

Taste and season as needed with salt and black pepper.

Sprinkle with some fresh chopped parsley

Enjoy with your favourites sides.

Notes:

WW Points and other Slimming or Weight Loss programs – due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

NUTRITIONAL INFO:

Yield: 4

Serving Size: 1 SERVING

Amount Per Serving

Calories:304/Total Fat:7g/Saturated Fat:3g/Trans Fat:0g/Unsaturated Fat:0g/Cholesterol:21mg/Sodium:844mg/Carbohydrates:31g/Fiber:2g/Sugar:9g/Protein:28g

 

This No Bake Chocolate Biscuit Cake Recipe is one of the most delicious desserts. The cake takes no time at all to whip up, is so simple and easy to make and doesn’t require an oven which makes it perfect to get kids involved. Add your own spin with nuts or fruit or keep it as is!

A no-bake chocolate biscuit cake is cake that reminds memories of childhood for many of us. Such an easy to make cake, but yet, we all love it. What’s makes it so popular is probably the simple ingredients, digestive biscuits, butter, cocoa powder and other basic ingredients that we all have at home. Chocolate fridge cake is one of my favorite cake and I hope you will like it too.

YIELDS: 12 

PREP TIME: 20 Minutes 

WORK TIME: 20 Minutes 

INGREDIENTS:

For the cake:

500g Digestive biscuits/crackers

150g Walnuts/hazelnuts/almonds, roasted (optional)

3/4 cup (150g) Sugar

2/3 cup (150g) Butter

1/2 cup (50g) Cocoa powder

1 cup (240ml) Water/coffee

For the ganache:

120g Dark chocolate

1/2 cup (120ml) Heavy cream

DIRECTIONS:

Crush/ break the biscuits into small pieces. Place them in a large bowl. if you are using nuts, crush them as well and add to the bowl. set aside.

In a saucepan combined sugar, butter, cocoa powder and water/coffee. Place the saucepan over medium heat and bring to a boil. Cook for 5-6 minutes, stirring constantly.

Pour chocolate syrup over the biscuits and stir until well coated.

Transfer the mixture into a 9-inch (23cm) pan. Press firmly to create flat surface cake. Refrigerate while making the ganache.

Make chocolate ganache: chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream, when starts to simmer remove from heat and pour over the chocolate. Let sit for 1-2 minutes and stir until melted and smooth.

Pour the ganache over the cake and refrigerate for at least 2-3 hours before serving.

Decorate with nuts.

An easy to make, rich Chocolate Cake is the most craved cake recipe. One bowl, minimal ingredients = a fluffy, tender-moist chocolate cake!

Prep Time

15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 12 serves

Ingredients:

CHOCOLATE CAKE

1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g)

3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey’s cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda, (or bi-carb soda)

1 teaspoon salt

2 cups white granulated sugar, (14 oz | 410 g)

2 large eggs

1 cup milk, (250 ml)

1/2 cup vegetable oil, (125 ml)

2 teaspoons pure vanilla extract

1 cup boiling water (250 ml)

CHOCOLATE BUTTERCREAM FROSTING

4 oz butter, (120 g | 1/2 cup)

2/3 cup unsweetened cocoa powder, or regular HERSHEY’S (2.4 oz | 65 g)

3 cups powdered sugar, (confectioners or icing sugar)

1/3 cup milk

1 teaspoon pure vanilla extract

Instructions:

CHOCOLATE CAKE

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.

Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.

Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.

Pour boiling water into batter, mixing well. Cake batter is thin in consistency.

Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.

Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.

Notes:

COCOA POWDER:

I use a combination of 1/2 cup Dutch processed and 1/4 cup regular unsweetened cocoa powder for a richer cake.

COFFEE:

For a richer chocolate flavour, DISSOLVE 2 teaspoons instant coffee or espresso in the boiling water before adding into the batter. You can’t taste the coffee!

SUGAR:

White granulated sugar is used here. You can also use superfine or caster sugar.

VARIATIONS FOR CHOCOLATE CAKE SIZES FROM HERSHEY’S

Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.

ONE-PAN CAKE: Use 13x9x2-inch baking pan. Bake 35-40 minutes.

THREE LAYER CAKE: You’ll need 8-inch round baking pans. Bake 30-35 minutes.

BUNDT CAKE: Use a 12-cup fluted tube pan. Bake 50-55 minutes.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22-25 minutes. Makes about 30 cupcakes.

Nutritional Info:

Calories: 351kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Fiber: 4g | Sugar: 36g