Vegan Coffee Oatmeal with Yogurt

Elevate your oatmeal game with this vegan coffee-infused oatmeal topped with creamy yogurt, crunchy almonds, cacao nibs, and fresh berries. It's a delightful breakfast option that's both hearty and indulgent.

Ingredients:

• 1 cup rolled oats
• 2 cups brewed coffee cooled
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 cup vegan yogurt
• 2 tbsp chopped almonds
• 1 tbsp cacao nibs
• Fresh berries for garnish

Instructions:

In a saucepan, combine rolled oats and brewed coffee

Bring to a simmer over medium heat, stirring occasionally, and cook for about 5-7 minutes or until the oats are tender and the mixture thickens

Stir in almond milk, maple syrup, vanilla extract, and ground cinnamon

Cook for an additional 2-3 minutes, or until the oatmeal reaches your desired consistency

Remove from heat and let it cool for a few minutes

Divide the coffee oatmeal into serving bowls

Top each bowl with a dollop of vegan yogurt

Sprinkle chopped almonds and cacao nibs over the yogurt

Garnish with fresh berries for a pop of color and extra flavor

Serve your delicious vegan coffee oatmeal with yogurt and enjoy!

Vegan Pumpkin Pie Cream Squares

Indulge in the rich flavors of fall with these Vegan Pumpkin Pie Cream Squares. A creamy pumpkin filling atop a crunchy graham cracker crust makes for a delightful dessert that everyone will love. Plus, it's dairy-free and vegan-friendly!

Ingredients:

• 2 cups vegan graham cracker crumbs
• 1/2 cup melted vegan butter
• 1 14 oz can coconut cream
• 1 15 oz can pumpkin puree
• 1/2 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 1/4 cup water
• 1/4 cup powdered sugar
• Vegan whipped cream for topping optional
• Ground cinnamon for dusting optional

Instructions:

Set the oven to 350F 175C and heat it up

Melted vegan butter and graham cracker crumbs should be mixed together well in a bowl

A crust should be pressed into the bottom of a square baking dish

When the oven is hot, put the crust in for 10 minutes

Then take it out and let it cool

Pumpkin puree, maple syrup, pumpkin pie spice, salt, and vanilla extract should all be mixed together in a saucepan

On medium heat, mix everything together and warm it up

Add water and cornstarch to a small bowl

Stir until the mixture is smooth

Pour slowly into the pumpkin mixture while stirring all the time

Keep stirring the mixture as it cooks for about 5 minutes, or until it gets thicker

Take it off the heat and let it cool down a bit

Spread the pumpkin mixture out evenly over the crust that has been left to cool

Put in the fridge for at least four hours, or until it sets

After it has set, cut it into squares and, if you want, sprinkle it with powdered sugar and ground cinnamon

If you want, you can put vegan whipped cream on top

Have fun!

Creamsicle Cupcakes

With orange and vanilla flavors mixed together in a moist and tender cupcake, these Creamsicle Cupcakes are a delicious citrus treat. The orange buttercream frosting gives them a burst of citrusy sweetness, and they're great for any event.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup fresh orange juice
• 2 tsp orange zest
• 1/2 cup sour cream
• Orange food coloring optional
• For the frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract
• Orange food coloring optional

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a medium bowl, whisk together the flour, baking powder, and salt

Set aside

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which takes about 2-3 minutes

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

Stir in the vanilla extract

Combine the whole milk, fresh orange juice, and orange zest in a separate bowl

Starting and ending with the dry ingredients, alternate adding the dry mixture and the milk mixture to the butter mixture in three parts, mixing just until combined after each addition

Add sour cream and mix until smooth

If desired, add a few drops of orange food coloring to achieve the desired shade of orange for your cupcakes

Mix until the color is even

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely

For the frosting, beat the softened butter in a mixing bowl until creamy

Gradually add the powdered sugar, fresh orange juice, and vanilla extract, and beat until smooth and fluffy

Add orange food coloring if desired

Once the cupcakes are completely cool, frost them with the orange buttercream frosting

You can garnish the cupcakes with additional orange zest or decorative sprinkles, if desired

Enjoy your delicious Creamsicle Cupcakes!

Mango Banana Pudding Popsicles with Granola

These granola-topped vegan mango banana pudding popsicles are a tasty and healthy treat that are great for hot summer days. Adding crunchy granola to creamy mango and banana pudding makes for a great texture and flavor mix.

Ingredients:

• 2 ripe bananas
• 2 ripe mangoes
• 1 cup coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup granola vegan-friendly

Instructions:

Peel and slice bananas and mangoes

In a blender, combine bananas, mangoes, coconut milk, maple syrup, and vanilla extract

Blend until smooth

Pour the mixture into popsicle molds, leaving a little space at the top

Sprinkle granola on top of each popsicle mold

Insert popsicle sticks into each mold

Place the molds in the freezer and freeze for at least 4-6 hours or until solid

Once frozen, remove popsicles from molds and enjoy!

Egg, Ham, and Cheddar Breakfast Sandwich

This breakfast sandwich with eggs, ham, and cheddar cheese is tasty and filling, perfect for a hearty breakfast in the morning.

Ingredients:

• 2 eggs
• 2 slices of ham
• 2 slices of cheddar cheese
• 2 English muffins
• Butter
• Salt and pepper to taste

Instructions:

Melt some butter in a nonstick skillet over medium-low heat

You can toast the English muffins until they are golden brown while the pan is getting hot

Put the ham slices in the same pan and cook them for one to two minutes on each side, until they're just barely crispy

Take them out of the pan and set them aside

If you need to, add a little more butter to the same pan and then crack the eggs into it

Add pepper and salt to taste

Either cook them sunny-side up or over-easy, depending on how you like your eggs

After the eggs are done, put a piece of cheddar cheese on top of each one and cover the pan for about one minute to melt the cheese

Put a slice of ham on the bottom half of each toasted English muffin to make the sandwich

Put the cheesy egg on top, and then the other half of the English muffin

Take a bite of your Egg, Ham, and Cheddar Breakfast Sandwich while it's still hot

Chicken Peach Sweet Potato Skewers

These skewers of chicken, peaches, and sweet potatoes are full of flavor and great for grilling season. It's a great balance of sweet and savory to have soft chicken, juicy peaches, and sweet potatoes caramelized on the grill. That dish is simple, tasty, and sure to impress!

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 2 peaches, pitted and sliced
• 2 sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• Salt and pepper to taste
• Wooden skewers, soaked in water

Instructions:

Put honey, soy sauce, minced garlic, salt, and pepper in a bowl and mix them all together

Cover the chicken cubes well with the marinade and put them in the fridge for at least 30 minutes

Warm the grill up to a medium-high level

Alternate between putting peach slices, sweet potato cubes, and chicken that has been marinated on skewers that have been soaked

Use any extra marinade to brush the skewers

Skewers should be cooked on a grill for 10 to 12 minutes, turning them over every so often, until the chicken is fully cooked and the sweet potatoes are soft

Enjoy while hot!

Gluten-Free Vegan Birthday Cake

Indulge in the deliciousness of a gluten-free vegan birthday cake that's moist, flavorful, and perfect for celebrating special occasions. This cake is free from gluten, dairy, and eggs, making it suitable for those with dietary restrictions or preferences. With a rich chocolatey flavor and a fluffy texture, it's sure to be a hit at any birthday party!

Ingredients:

• 2 cups gluten-free flour blend
• 1 cup almond flour
• 1 1/2 cups coconut sugar
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups unsweetened almond milk
• 1/2 cup coconut oil, melted
• 2 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1/2 cup dairy-free chocolate chips optional, for decoration

Instructions:

Preheat the oven to 350F 175C

Grease and line two 8-inch round cake pans with parchment paper

In a large bowl, whisk together the gluten-free flour blend, almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt

In another bowl, mix together the almond milk, melted coconut oil, vanilla extract, applesauce, and maple syrup

Pour the wet ingredients into the dry ingredients and stir until well combined

Divide the batter evenly between the prepared cake pans

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean

Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely

Once cooled, frost the top of one cake layer with your favorite dairy-free frosting, then place the second cake layer on top

Frost the top and sides of the cake with the remaining frosting

If desired, sprinkle dairy-free chocolate chips on top of the cake for decoration

Slice and serve! Enjoy your gluten-free vegan birthday cake!

Mexican Stuffed Peppers

Because they are made with seasoned ground beef, rice, beans, and cheese, these Mexican stuffed peppers are a hearty and tasty meal. They make a tasty dinner that the whole family will love!

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 pound ground beef
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

Preheat the oven to 375F 190C

In a skillet, cook the ground beef until browned

Drain excess fat

In a large bowl, mix together the cooked ground beef, cooked rice, black beans, corn, diced tomatoes, shredded cheese, chili powder, cumin, garlic powder, salt, and pepper

Fill each bell pepper half with the beef and rice mixture, packing it down gently

Place the stuffed peppers in a baking dish

Cover the dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender

Remove the foil and sprinkle additional cheese on top of each stuffed pepper, if desired

Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly

Garnish with fresh cilantro before serving

Weight Watchers Funnel Cake 2-Ingredient Dough

Indulge in a guilt-free treat with these Weight Watchers funnel cakes made from a simple 2-ingredient dough. They're crispy, delicious, and perfect for satisfying your sweet cravings without the guilt.

Ingredients:

• 1 cup self-rising flour
• 1 cup non-fat Greek yogurt
• 1 tsp vanilla extract optional
• Cooking spray for greasing
• Powdered sugar substitute for dusting, optional

Instructions:

In a mixing bowl, combine the self-rising flour and non-fat Greek yogurt

If desired, add vanilla extract for extra flavor

Mix the ingredients until a dough forms

You may need to use your hands to knead the dough for a few minutes until it's smooth and well combined

Preheat your air fryer to 370F 190C

Divide the dough into smaller portions for easier frying

You can use a funnel or piping bag to create the classic funnel cake shape, or simply shape them into smaller rounds or strips

Lightly grease the air fryer basket with cooking spray to prevent sticking

Place the dough portions into the air fryer basket, making sure they are not overcrowded

You may need to fry them in batches

Cook the dough in the air fryer at 370F 190C for about 5-7 minutes or until they are golden brown and crispy

Flip them halfway through the cooking time for even browning

Remove the funnel cakes from the air fryer and let them cool slightly

If desired, dust the funnel cakes with powdered sugar substitute for a sweet finish

Serve your Weight Watchers funnel cakes warm and enjoy!

Quinoa Chickpea Cauliflower Tater Tots

A healthy and flavorful twist on traditional tater tots, these Quinoa Chickpea Cauliflower Tater Tots are loaded with protein and nutrients. Perfect for a delicious and guilt-free snack or side dish.

Ingredients:

• 1 cup cooked quinoa
• 1 cup canned chickpeas, drained and mashed
• 1 cup cauliflower rice, cooked and finely chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Preheat oven to 400F 200C

In a large bowl, combine quinoa, mashed chickpeas, cauliflower rice, breadcrumbs, Parmesan cheese, onion, garlic, cumin, paprika, salt, and pepper

Mix well

Shape the mixture into small tots and place them on a baking sheet lined with parchment paper

Brush the tots with olive oil for a crispy texture

Bake in the preheated oven for 20-25 minutes or until golden brown, flipping halfway through for even cooking

Remove from the oven and let them cool for a few minutes before serving

Enjoy your Quinoa Chickpea Cauliflower Tater Tots!

Homemade Pumpkin Spice Marshmallows

The traditional treat is given a delightful fall twist with these homemade pumpkin spice marshmallows. Ideal for enjoying on their own or adding a hint of fall flavor to your hot chocolate.

Ingredients:

• 3 envelopes unflavored gelatin
• 1 cup ice-cold water, divided
• 1
• 5 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 cup powdered sugar
• 1/4 cup cornstarch

Instructions:

Mix the gelatin with 1/2 cup of ice-cold water in a large mixing bowl

Give it ten minutes or so to bloom

The remaining 1/2 cup of ice-cold water, granulated sugar, corn syrup, and salt should all be combined in a medium saucepan

Cook the mixture over medium-high heat, stirring, until a candy thermometer registers 240F 115C

Take the sugar syrup off the heat as soon as it reaches the proper temperature

Whipping the gelatin mixture on low speed should be done using a stand mixer or a handheld electric mixer

Avoiding the beaters to avoid splattering, slowly pour the hot sugar syrup into the whipping gelatin mixture in a thin stream

The mixture should become thick, white, and fluffy after 10 to 12 minutes of whipping on high speed

Add the vanilla extract, pumpkin puree, ground cloves, ground nutmeg, ground cinnamon, and ground ginger while the marshmallow mixture is still whipping

Blend until thoroughly blended

Mix the cornstarch and powdered sugar together in a different bowl

To keep it from sticking, grease a 9 by 13 inch 23 by 33 cm baking pan and dust it with the powdered sugar and cornstarch mixture

Pour the marshmallow mixture into the baking pan that has been prepared once it is ready

Using a spatula dusted with the powdered sugar and cornstarch mixture, smooth the top

Let the marshmallows sit overnight or for at least four hours at room temperature

Once the marshmallow is set, take it out of the pan and place it on a cutting board that has been lightly dusted with additional powdered sugar and cornstarch mixture

To create the shapes and sizes you want for the marshmallows, use cookie cutters or a sharp knife

To coat all sides and keep them from sticking, toss the cut marshmallows in the remaining powdered sugar and cornstarch mixture

Savor your homemade pumpkin spice marshmallows for s'mores, hot cocoa, or as a sweet treat!

Creamy Hummus Dip

The flavor of this creamy hummus dip is great, and it's very smooth. This is great for parties, get-togethers, or just as a snack any time of the day.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 cloves garlic, minced
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Salt to taste
• 2-3 tablespoons water, as needed

Instructions:

Put chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt in a food processor and blend them together

Scrape down the sides of the bowl as needed to make the mixture smooth

If the mix is too thick, add water one tablespoon at a time until it's the right consistency

Check the seasoning and make changes if needed

Move the hummus to a dish for serving

Add paprika or chopped fresh parsley, if you like, and drizzle with olive oil

You can dip fresh vegetables, pita bread, or crackers in it

Tahini Pomegranate Smoothie

This tahini and pomegranate smoothie is a delightful blend of tartness and creaminess. Pomegranate seeds bring a tangy twist while tahini adds a nutty richness. It's a perfect breakfast or snack option to boost your energy and satisfy your taste buds.

Ingredients:

• 1/2 cup pomegranate seeds
• 1 ripe banana
• 2 tablespoons tahini
• 1 cup almond milk
• 1 tablespoon honey optional
• Ice cubes optional

Instructions:

In a blender, combine the pomegranate seeds, ripe banana, tahini, and almond milk

Add honey if you prefer a sweeter smoothie

If you like your smoothie cold, you can also add a few ice cubes

Blend everything until smooth and creamy, usually for about 1-2 minutes

Pour your tahini pomegranate smoothie into a glass and enjoy!