PIMPED Mac and Cheese, the BEST You’ll ever try. By Leo’s

Voice is in Spanish, but we added subtitles/captions in english!

Get ready for a taste sensation with Leo’s Super Pimped Mac and Cheese! Leo’s taken your favorite comfort food and turned it into something extra special. Picture creamy cheese sauce, perfectly cooked pasta, crispy bacon, sweet caramelized onions, and a touch of truffle oil all mixed together in one heavenly dish. It’s the ultimate comfort food with a gourmet twist that’ll have you coming back for seconds (and thirds). Trust us, once you try Leo’s version, you’ll never want plain old mac and cheese again!

Ingredients:

• 1 pound macaroni pasta
• 6 slices bacon, chopped
• 1 large onion, thinly sliced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded gruyere cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon truffle oil
• 1/4 cup bread crumbs (optional, for topping)

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SUPER Lowcarb-glutenfree Spinach Crackers!

As I lovingly crafted this recipe, inspired by the laughter and camaraderie shared with my friend, I uncovered a treasure trove of flavor and nourishment. These crackers, born from just three simple ingredients, boast a bounty of protein and vibrant veggies, promising not only to tantalize your taste buds but also to keep you and your little ones happily satisfied for hours on end. With each crunchy bite, may you find a sprinkle of magic and a reminder of the boundless love that goes into every homemade creation!

INGREDIENTS
1.5 cups blanched fine almond flour
large handful of baby spinach
1 egg
pinch salt

METHOD
preheat oven to 350F

Blend spinach and egg until smooth, if needed add a small splash of water to help blend. – just a splash, you don’t want it too wet!

Start by combining all the ingredients in a spacious bowl. If you need visual guidance, check out the video above. Once your dough is ready, transfer it onto a silicone baking mat (trust me, silicone works wonders to prevent sticking), cover it with parchment paper, and gently roll it out to about 1/8 inch thickness.

Now, it’s time to get creative with your shapes! I personally find that using a pizza cutter yields clean, precise lines, but feel free to let your imagination run wild.

Pop your creations into a preheated oven set at 350°F for roughly 15 minutes. Keep an eye on them—when the edges start to turn a golden hue, they’re ready to be savored! If you prefer a crispier texture, consider removing any thinly edged pieces a bit earlier and giving the rest an extra minute or two in the oven. Trust me, every crunchy bite will be worth the wait!

let cool, and enjoy!

I’m so happy with how this recipe looks like and lovely obsessed with the color and taste! Perfect for Spring!

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Healthy shrimp and chive rice paper dumplings

1 lb. Peeled and Deveined Shrimp, cut into small pieces then rough chopped1 Clove Garlic, minced3/4 Cup Chinese Chives (also known as garlic chives), chopped small1 Tbsp Fresh Ginger, minced1 Tbsp Cornstarch1/4 tsp Kosher Salt1/4 tsp Pepper1 Tbsp Sesame Oil1 Tbsp Soy Sauce12-14 Sheets Rice Paper2 Tbsp Avocado Oil

For the Sauce (or sub sweet chili sauce):1 Clove Garlic, minced1 Tbsp Carrot, minced2 Limes, juice2 Tbsp Fish Sauce

Vegan Modification: Sub in 1 lb. mixed mushrooms (or small diced tofu) for shrimp (sauté the veggie filling before folding the dumplings); sub in soy sauce for fish sauce in the sauce

1⃣ Preheat oven to 400F convection (if you have it, no worries if not); mix together the ingredients for the sauce and set aside
2⃣ Add the shrimp, garlic, Chinese chives, ginger, cornstarch, salt, pepper, sesame oil, and soy sauce to a bowl and mix
3⃣ Fill up a large bowl (or pie dish) with water and place two damp paper towels on a cutting board; soak the rice paper wrapper in water for ~15 seconds (don’t leave it in too long bc it will continue to soften as you work) and place on the paper towel
4⃣ Cut the rice paper in half down the middle, break it in two pieces, and put 1 Tbsp of the shrimp mixture in the middle of each piece
5⃣ Fold the sides of the rice paper over to filling (it will create a triangle shape) then flip the dumpling over and fold the excess rice paper onto the other side
6⃣ Drizzle a baking sheet with 2 Tbsp avocado oil and add the dumplings; roll each dumpling in oil on both sides as you place them on the baking sheet
7⃣ Convection bake for 13-15 mins until shrimp is pink and bottoms of the dumplings are golden brown (if you don’t have convection you may need to cook 3-5 mins longer), then broil 2-3 mins until tops of the dumplings are golden brown (watch closely while you broil because the dumplings can burn easily)
8⃣ Serve with sauce and enjoy!

20 minute prep time + 15 minute cook time

Recipe makes ~24 dumplings

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Healthy Sour Gummy Bears!

These only require 4 ingredients, they’re dye free, refined sugar free, and made with only wholesome ingredients! This version also requires no blending of fruits or veggies, just some fresh juice!

I made sour apple & sour watermelon, and they were both DELISH!

if you’re looking for the gelatin, molds, or vitamin C powder I used, comment LINK and they’ll be sent to your DM!

Sour Watermelon Gummies
1 cup watermelon juice
1/4 cup lemon juice
1 tbsp honey
4 tbsp high quality grass fed beef gelatin (for vegan for agar agar but only 3-4 teaspoons)
Vitamin C OR camu camu powder for coating (camu will be a little more sour)

Sour Apple:
1 cup apple juice
1/4 cup lemon juice
1 tbsp honey
1/2 tsp matcha powder or spirulina (to make green in color. Feel free to omit)
4 tbsp gelatin
Vitamin C powder for coating

Make each flavor separately
Combine lemon & apple or watermelon juice, honey, and gelatin together in a pot and stir to combine until gelatin dissolves
Let sit for a few minutes, and it will thicken into a gelatin bloom
Place on stove over medium heat. Once dissolved again, use droppers that come with your molds, or a funnel to pour juice into silicone molds
Refrigerate at least 1-2 hours (they should pop right out. Refrigerate longer if they’re not at that consistency yet)
Remove from mold and toss in vitamin c powder. Enjoy!

The gummies you’re not eating right away I wouldn’t coat them in powder until ready to eat

Troubleshooting:
the most common issues I see are
1) if you’re using those individual Knox packets they don’t work the same as the gelatin I share.
2) the gelatin wasn’t fully dissolved before pouring into molds.
3) a handful have shared they accidentally used teaspoons instead of tablespoons of gelatin so weren’t using enough.
Or 4) they weren’t refrigerated long enough!

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TOP OF THE LINE Chocolate Lava Cake

Ingredients:

• 100g (3.5 oz) of dark chocolate (at least 70% cocoa), chopped
• 60g (1/4 cup) of unsalted butter
• 2 eggs
• 50g (1/4 cup) of granulated sugar
• 30g (2 tablespoons) of all-purpose flour
• Pinch of salt
• Cocoa powder or powdered sugar, for dusting (optional)
• Fresh berries or whipped cream, for serving (optional)

Airfryer Instructions:

1. Preheat your air fryer to 180°C (350°F).
2. In a microwave-safe bowl, combine the chopped dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring between each interval, until melted and smooth. Set aside to cool slightly.
3. In a separate bowl, whisk together the eggs and granulated sugar until light and fluffy.
4. Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until well combined.
5. Sift in the all-purpose flour and a pinch of salt, folding gently until just incorporated.
6. Grease individual ramekins with butter or cooking spray and dust with cocoa powder or powdered sugar, if desired.
7. Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
8. Place the ramekins in the preheated air fryer basket, making sure they are evenly spaced apart.
9. Air fry the lava cakes for 8-10 minutes, or until the edges are set but the centers are still slightly jiggly.
10. Carefully remove the ramekins from the air fryer and let them cool for a few minutes.
11. Using a knife or offset spatula, gently loosen the edges of the lava cakes and invert them onto serving plates.
12. Dust with cocoa powder or powdered sugar and serve immediately, garnished with fresh berries or a dollop of whipped cream if desired. Enjoy the irresistible decadence of these Chocolate Lava Cakes while they’re still warm and gooey.

The post Easy Airfryed amazing Lava Cake, you won’t regret it! first appeared on Recipes of-With.

Jersey Mikes copycat sub in a tub

all you need is
– turkey lunch meat
– bacon
– ghost pepper jack cheese
– shredded iceberg (sorry for what I said last week )
– tomato
– red onion
– banana peppers
– olive oil
– red wine vinegar
– salt
– pepper
– dried oregano
– mayo

if you guys make this tag me In ig so we can see it

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How to get your kids to eat more veggies, pt. 5️⃣

**No picky eaters were harmed in the making of this video**

[Healthy kids food, gluten free pasta, organic kids, easy kid meals, healthier dinner ideas]

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Introducing the Green Goddess Salad

As a salad enthusiast, it’s a wonder why I’ve waited this long to whip up this delightful dish! The flavors are simply divine

Ingredients:
– 1/2 a head of finely chopped cabbage
– 2 diced cucumbers
– 3 chopped spring onions

Dressing:
– 1 handful of baby spinach
– 1 cup fresh basil
– 2 cloves of garlic
– 1 shallot
– Juice of 2 lemons
– 1/4 cup cashews
– 1/4 cup olive oil
– 1/3 cup Parmesan cheese
– Salt
– Pepper

Instructions:
1. In a blender, combine all dressing ingredients and blend until smooth.
2. In a salad bowl, mix together the salad ingredients.
3. Add the dressing to the salad, toss to coat evenly.
4. Serve with corn chips and indulge in the deliciousness!

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How to make hairy tofu!

Hairy Tofu Recipe:
Ingredients:
* 1-4 packages firm tofu
* 1 package (or one teaspoon) of mucor powder
* 3/4 cup of room-temperature water
Instructions:
1. Sterilize Containers and Utensils: Sterilize all containers and utensils that will be used. Use a dishwasher on the sanitize setting or soak them in diluted bleach water (2 tbsp of bleach per gallon of water) for 10 minutes. Rinse and dry.
2. Prepare Tofu:
* Cut tofu into 1-1 1/2” inch cubes.
* Steam the tofu in a double boiler for 15 minutes, then let it cool.
3. Prepare Mucor Solution: Mix the mucor powder with water in a bowl.
4. Coat Tofu with Mucor Solution: Using tongs or chopsticks, dip each tofu cube into the bowl of mucor water, ensuring an even coating.
5. Prepare for Fermentation:
* Place tofu cubes 1/2-1” apart on a cookie rack in the oven, on a tray with a loose lid, in a bamboo steamer basket, or in an unplugged dehydrator for fermentation.
* Do not line the tray or rack with paper as it may stick to the tofu.
* Cover with a cloth to prevent light from shining in, and place it in a warm and humid spot.
6. Fermentation:
* Allow the tofu to ferment until it becomes white and fluffy. Under ideal conditions, this process takes 2-3 days.
* Properly fermented hairy tofu will have fluffy, snow-white mycelium, potentially with very small black spores evenly distributed on top.
* When in doubt, throw it out. Discard the whole batch of hairy tofu if there is any inconsistent mycelium growth or the presence of anything other than fluffy, white mycelium with potentially small black spores (smaller than a ballpoint pen dot) evenly distributed on top.

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Craving a taste of spring with a hint of sweetness? This is for you…

With a whopping 20 grams of protein per bar, these No-Bake Carrot Cake Bars are a breeze to make—and happen to be deeply nourishing for your hormones.

Comment “CARROT CAKE” to get the recipe when you sign up for our weekly newsletter where we send our most drool-worthy and hormone-friendly creations just like this, plus tips for happy hormones!

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