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Nice sharing 👌 New friend 282 🎁🎉 Stay connected 😊

that batter was drier than a camels ass!! Crumble crumble grumble

Yum

I love it

The flavors are so well balanced; I can tell you put a lot of thought into it! ❤❤The way you explore flavors and share your passion for food is truly captivating! And here's love from your new friend! ❤❤

Wow, this combination of all the elements creates a harmonious dish that is so satisfying!

Helo... am in love with that kind of ur blender.

I subscribe to your channel and very healthy salads recipes. Thank you so much for sharing it.

Ingredients • Protein & Veggies: - 600gs boneless chicken - 2 zucchini, sliced - 2 carrots, sliced - 1 each of red, yellow, and orange bell peppers, sliced - 1 large onion, sliced • Marinade/Seasoning: - ¼ cup soy sauce - 3 tbsp sweet chilli sauce - 1 tsp black pepper - 1tbsp smoked paprika (( ½ for the marinate & ½ for the chicken) - 1tbsp Minced garlic ( ½ for the marinade & ½ for the chicken ) - 1 tbsp grated ginger - Salt to taste - 3 tbsp oil - 1tbsp dried oregano - ½ tsp chilli powder (optional) Instructions • Preheat your oven to 375°F and line a large sheet pan with parchment paper or aluminium foil for easy cleanup. • Prepare the Marinade: In a small bowl, mix the soy sauce, sweet chilli sauce, black pepper, paprika, minced garlic, grated ginger, salt, & oil. Stir well to combine. • Season the Chicken: Cut your chicken into bite-sized pieces. Place the boneless chicken thighs in a large mixing bowl or on the baking sheet and season the Chicken with salt, the remaining garlic, paprika and oregano. You can Let it sit for at least 10-15 minutes or longer for more flavour if you have the time or cook it right away if you are in a hurry. • Toss the zucchini, carrots, onion, bell peppers and the chicken with the marinade. • Place the sheet pan in the preheated oven at 375°F and bake uncovered for 25-30 minutes and until the chicken and the vegetables are tender. • Remove from the oven and garnish with fresh herbs if desired. • Mix everything and taste to adjust the salt if needed • Serve warm and enjoy your delicious, easy, and healthy sheet pan dinner with either Pasta, Quinoa or rice

When I make my ice cream with frozen fruit I don’t need maple syrup, but sometimes I will add it if it needs to be a little sweeter but usually it’s sweet enough with them sweet bananas😋

When I make my ice cream, I use frozen bananas and yogurt or heavy cream or both or you can use half-and-half and you can add any other kind of berry if use them frozen like strawberries or mango or blueberry mix them all together you don’t need no maple syrup because it’s super sweet already And you got ice cream ready to eat use frozen fruit. Automatically, you got ice cream

i like your video ❤

❤yummy 😋 thanks for sharing ❤❤❤

INGREDIENTS - About 8 Chicken thighs or drumsticks ( According to preference) -1 Large zucchini -1 Yellow bell pepper -1 Orange bell pepper -1 cup Baby plum tomatoes -1 large onion -1 cup pitted black For the Marinate; -1/3 cup olive oil -1/4 lemon juice - Salt to taste -2 teaspoons dry oregano -1 teaspoon dry thyme -1teaspoon black pepper -5 garlic cloves(Pressed or chopped) -1/2 Table spoon paprika for the chicken (Optional ) -1/2tablespoons fresh parsley to garnish Tip:Your chicken will taste better if you marinate and keep it for about 1 hour or more .

Easy, simple and beautiful Salad. I have watched your video. Well done :)

yumsicles so easy to make tysvm for sharing

Recipe: Ingredients : For Pizza Dough: - 2 cups all-purpose flour - 7g Packet of active dry yeast - 2 tablespoons sugar - ¾ cup warm water -1 tablespoon olive oil - 1 teaspoon salt For the chicken: - 300g chicken breast fillets - 1teaspoon olive oil - 1 teaspoon paprika - Black pepper and salt to taste For the Pizza Sauce: -2 large tomatoes chopped and blended - 1 tablespoon olive oil - ½ teaspoon dried oregano - ½ teaspoon dried basil - ½ teaspoon paprika - 2 garlic cloves, minced - Salt and black pepper to taste Toppings: Adjust toppings and quantities according to preference; - 1½ cups shredded Mozzarella cheese - 1 cup cooked chicken breast, diced or shredded - sliced bell peppers - sliced Onion Instructions: 1) Prepare the Dough: - In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 7 to 10 minutes. After this, it will become frothy if the yeast is still active and good. If not the dough will not rise properly. - Add flour, salt and olive oil. Mix until the dough starts to come together. Transfer the dough onto a floured surface and knead for about 5-7 minutes, adding more flour if it's too sticky until it becomes smooth and elastic. - Place the dough in a greased bowl, cover it with plastic, and let it rise in a warm place for 1-2 hours, until the dough doubles in size. 2) Prepare the Chicken: - Season the boneless chicken pieces with salt, black pepper, paprika and olive oil. - Next, heat 1 tbsp of oil in a large nonstick pan on medium-high heat, and add the chicken. Fry until it's browned and cooked through (about 6- 7 minutes). Once the chicken is cooked, remove it and set aside. 3) Make the Sauce: - In the same pan add another tbsp of oil and then add Onion, minced ginger and garlic and sauté - Stir in tomato sauce, oregano, basil, salt, black pepper and paprika. Simmer for a few minutes, then remove from heat and let it cool down. 4) Assemble the Pizza: - Preheat your oven to 425°F - Stretch the dough to form a circle or use a rolling pin to roll your dough into a circle on a floured surface - Once the dough has risen, transfer it to a floured surface. Roll the dough out into your desired pizza shape and thickness. -Transfer the dough to a pizza try and proceed with the toppings: - spread a thin layer of pizza sauce over the dough, leaving a small border around the edges. - Sprinkle cheese evenly over the sauce, then add your desired toppings ( Chicken, bell peppers and onion) - Bake in a preheated oven at 425°F for about 12-15 minutes and until the crust is golden and the cheese is bubbly. -Remove from the oven, slice, and serve hot

Recipe: Ingredients for Pizza Dough: - 2 cups all-purpose flour - 7g Packet of active dry yeast - 2 tablespoons sugar - ¾ cup warm water -1 tablespoon olive oil - 1 teaspoon salt For the Pizza Sauce: -2 large tomatoes chopped and blended - 1 tablespoon olive oil - ½ teaspoon dried oregano - ½ teaspoon dried basil - ½ teaspoon paprika - 2 garlic cloves, minced - Salt and black pepper to taste Toppings: Adjust toppings and quantities according to preference -1½ cups shredded cheese - ½ cup sliced ham/ pepperoni or chicken - ⅓ cup sliced mushrooms - ½ cup sliced bell peppers Instructions: 1) Prepare the Dough: - In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 7 to 10 minutes. After this, it will become frothy if the yeast is still active and good. If not the dough will not rise properly. - Add flour, salt and olive oil. Mix until the dough starts to come together. Transfer the dough onto a floured surface and knead for about 5-7 minutes, adding more flour if necessary, until smooth and elastic. - Place the dough in a greased bowl, cover it with plastic, and let it rise for 1-2 hours until doubled in size. 2) Make the Sauce: - In a small saucepan, heat olive oil over medium heat. Add, onions, and minced garlic and sauté - Stir in tomato sauce, oregano, basil, salt, and black pepper. Simmer for a few minutes, then remove from heat and let it cool down. 3) Assemble the Pizza: - Preheat your oven to 425°F - Stretch the dough to form a circle or use a rolling pin to roll your dough into a circle on a floured surface - Transfer the dough to a pizza try. - spread a thin layer of pizza sauce over the dough, leaving a small border around the edges. - Sprinkle cheese evenly over the sauce, then add your desired toppings. - Bake for 12-15 minutes and until the crust is golden and the cheese is bubbly. -Remove from the oven, slice, and serve hot!

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INGREDIENTS: - 2 cup broccoli florets, lightly boiled - 2 Avocado, diced -1 & 1/2 cup baby plum tomatoes, halved - 1/4 cup purple onion, thinly sliced - 1/4 cup fresh parsley, chopped - 2 tbsp lemon juice - 2 tbsp extra virgin olive oil - Salt and black pepper to taste

INGREDIENTS: • 2 cups English cucumber ( peeled and chopped cut into desired sizes • 2 Cups of baby plum tomatoes ( Cut about the same sizes as your Cucumber • 2 Ripe avocados • ½ medium red onion ( Finely chopped) • 1 Tablespoon of finely chopped Parsley DRESSING: • 2 Tablespoons of olive oil • 2 tablespoons of freshly squeezed lemon juice • A pinch of Salt to taste • A Pinch of black pepper

Ingredients: - 6 chicken thighs, skin-on and bone-in -1 teaspoon onion powder -1 teaspoon garlic powder -1 teaspoon white pepper -1 teaspoon black pepper -2 teaspoon smoked paprika - 2 teaspoons dried thyme - 2 teaspoons dried parsley - Salt to taste - 2 tablespoons fresh lemon juice - 2 tablespoons olive oil Instructions: - Preheat your oven to 180F (356°C). - In a small bowl, combine all the spices and salt, then mix in the lemon juice and olive oil to create a marinade. - Pat the chicken thighs dry and place them in a baking dish or baking sheet. Pour the marinade over the chicken to coat evenly. - Let the chicken marinate for at least 30 minutes or up to 12 hours in the refrigerator. - Arrange the marinated chicken thighs on a baking sheet or in a baking dish, skin side up. - Bake uncovered for 40 to 45 minutes - Let the chicken rest for a few minutes before serving. Enjoy!

INGREDIENTS: For the Salad - 1 cup uncooked quinoa - 1 and a 1/2 cup cooked chickpeas - 2 avocado, diced - 1 cup baby plum tomatoes, diced - 1 cup English cucumber, diced - 1 yellow bell pepper, diced - 1/2 red onion, finely chopped - 1/4 cup fresh parsley, chopped For the dressing: - 1/4 cup olive oil -1/4 cup freshly squeezed lemon juice - 1 tablespoons red wine vinegar - 1/2 tablespoon Dijon mustard - 2 clove garlic, minced - Salt and black pepper to taste INSTRUCTIONS Cook the Quinoa: - In a medium saucepan, bring 1 1/2 cups of water to a boil. Add 1 cup of rinsed quinoa to the boiling water and a pinch of salt - Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the water. - Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool. Prepare your Vegetables while the quinoa is cooking. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Then combine the cooked and cooled quinoa, chickpeas, avocado, tomatoes, cucumber, bell pepper, onion, and chopped parsley. Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are well coated. Serve immediately or refrigerate for up to 2 hours to let the flavours meld.

Thanks for sharing..will definitely try..

I'm definitely going to try this. Yummy😋😋

Ingredients: 1 ripe avocado 1 banana 1 cup coconut water 1 tbsp chia seeds 2 tablespoons of freshly squeezed lemmo Juice

Thank you for such healthy treats! ❤😊

Recipes: 1) Coconut Mango Ice Cream: Ingredients: -1 cup coconut yoghurt - 3 cups frozen mango chunks - 2 tablespoons maple syrup or sweetener of choice Instructions: - Add the yoghurt, frozen mango chunks, and maple syrup to a blender and blend until smooth and creamy. - Pour the mixture into a container and freeze for about 4 hours or until it is set to the desired texture. - If frozen for longer or overnight, let it sit at room temperature for 10-15 minutes before scooping to soften it slightly. 2) Strawberry Banana Ice Cream: Ingredients: - ½ cup milk (or dairy-free alternative) - 2 cups frozen strawberries - 1 frozen banana - 2 tablespoons maple syrup or sweetener of choice - 1 teaspoon vanilla extract Instructions: - Add the milk, frozen strawberries, frozen banana, maple syrup, and vanilla extract to a blender. - Blend until smooth and creamy. -Pour the mixture into a container and freeze for 4 hours or until set to the desired texture. - If frozen for longer or overnight, let it sit at room temperature for 10-15 minutes to soften it slightly before scooping

Ingredients: - 2 cups watermelon, cut into small cubes - 2 cups black grapes, cut into halves - 2 cups honeydew melon - 2 cups cantaloupe - 2 cups pineapple - 2 oranges ( to make juice)

Ingredients: - 3 cups of frozen raspberries - 1 cup coconut yoghurt - 2 tablespoons of honey or sweetener of choice Instructions: - In a blender, combine the frozen raspberries, coconut milk, and honey. - Blend until smooth and creamy. - Pour the mixture into a lidded container and freeze for about 4 hours or until the desired texture If frozen for longer or overnight, let it sit at room temperature for 10-15 minutes before scooping to soften it slightly. Scoop into bowls, serve, and enjoy

Ingredients: - 2 ripe mango, diced -2 ripe avocado, diced -1 cup baby plum tomatoes, halved - 1/4 red onion, finely sliced - 2 tbsp of finely chopped Parsley - 2 tbsp lime juice - 2 tbsp olive oil - 1 tbsp Honey - Salt to taste - Pinch of chilli powder ( optional

😳😱🧡🧡🧡🧡🧡🧡🧡🧡🧡😋👍😁😘

Yum 💚

Ingredients: - ¾ cup uncooked quinoa - 2 cups purple cabbage, thinly sliced - 1 cup grated carrot - 1 red bell pepper, thinly sliced - ½ cup thinly sliced green onion - ½ tablespoons cup chopped roasted and salted cashews Peanut Sauce: - ⅓ cup smooth peanut butter - 3 tablespoons soy sauce -1 tablespoon maple syrup or honey -1 tablespoon white wine vinegar - ½ tablespoon toasted sesame oil - 1 teaspoon grated fresh ginger - 1 tablespoon fresh lime juice - Pinch of red pepper flakes ( optional) - 1-2 tablespoons hot water (if needed to loose up the peanut butter) Alternatively you can heat it up in the microwave for about 30 seconds . Instructions to Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 1½ water. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, this should take about 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let cool. Note* This salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.

INGREDIENTS - About 8 Chicken thighs or drumsticks ( According to preference) -1 Large zucchini -1 Yellow bell pepper -1 Orange bell pepper -1 cup Baby plum tomatoes -1 large onion -1 cup pitted black For the Marinate; -1/3 cup olive oil -1/4 lemon juice - Salt to taste -2 teaspoons dry oregano -1 teaspoon dry thyme -1teaspoon black pepper -5 garlic cloves(Pressed or chopped) -1/2 Table spoon paprika for the chicken (Optional ) -1/2tablespoons fresh parsley to garnish Tip:Your chicken will taste better if you marinate and keep it for about 1 hour or more

can you make coconut and almond smoothie with chocolate and peanut butter in it

I don't know what to do❤❤❤

Wow, great and delicious👌🏼👌🏼👌🏼👌🏼👌🏼❤️

Looks tasty good job!

very colorful spread! dropping a like for you 👍👍

Waooww I love this and will definitely try it

yummmmyy😋

very delicious❤️🔔🤝😋

😋😋

INGREDIENTS: - 1cup frozen strawberries/ Raspberries - 1 frozen banana - 1/4 cup Greek yoghurt - 1 Tablespoon nut butter - 1/2 cup milk of choice - 1-2 pitted dates or sweetener of choice

Can u use collard greens if you don't have kale

Ingredients (for1 serving ) 1/2 cup of Raspberries 2 Tablespoon chia seeds 1/2 cup milk of choice 1/2 Teaspoon Vanilla extract 1 Tablespoon Maple syrup or sweetener of choice

Ingredients: 1 cup blackberries or blueberries (fresh or frozen) 1 banana (fresh or frozen) 1/4 cup rolled oats 1/2 cup Greek yogurt 1 cup coconut milk or milk of choice 1-2 pitted dates 1 tablespoon chia seeds

Yeah i tried this it tasted literally amazing.

😍😋