Ingredients:

• 1/2 lb ground beef
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• Salt and pepper to taste
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• 2 slices of cheddar cheese
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• 2 hamburger buns
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• Lettuce leaves
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• Sliced tomatoes
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• Sliced onions
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• Ketchup and mustard
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Instructions:

Warm up your grill or pan on the stove by setting it on medium-high heat

Make two burger patties out of the ground beef that are each the same size

On both sides, season the patties with salt and pepper

Put the burger patties on the grill or in the pan and cook them for three to four minutes on each side for medium-rare, or longer if you like them more done

In the last minute of cooking, cover and put a slice of cheddar cheese on top of each patty

This will melt the cheese

Fry or grill the hamburger buns for a few seconds on each side while the burgers are cooking

Put lettuce, tomato slices, and onions on the bottom bun of your burger to make it

Cover the vegetables with the cooked patty and melt the cheese on top of it

Spread mustard and ketchup on the top bun, then put it on top of the patty to finish the burger

Serve right away and enjoy!

Ingredients:

• 2 lbs mussels, cleaned and debearded
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• 4 cloves garlic, minced
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• 1 small onion, finely chopped
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• 1 cup white wine
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• 1 cup chicken or vegetable broth
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• Fresh herbs parsley, thyme, or basil for garnish
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Instructions:

Heat olive oil in a large pot over medium heat

Add garlic and onion, saut until translucent

Pour in white wine and broth, bring to a simmer

Add mussels, cover, and cook until they open, about 5-7 minutes

Season with salt and pepper

Serve hot, garnished with fresh herbs

Ingredients:

• 1 cup buckwheat flour
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• 1/2 cup almond flour
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• 1/4 cup cocoa powder
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• 1/2 cup coconut sugar
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• 1/4 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/2 cup coconut oil melted
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• 1/4 cup maple syrup
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• 1 teaspoon vanilla extract
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• 1 tablespoon orange zest
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• 1/2 cup dark chocolate chips
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Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, whisk together the buckwheat flour, almond flour, cocoa powder, coconut sugar, baking soda, and salt

Add the melted coconut oil, maple syrup, vanilla extract, and orange zest to the dry ingredients

Mix until well combined

Fold in the dark chocolate chips

Scoop tablespoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie

Flatten each cookie slightly with the back of a spoon

Bake in the preheated oven for 10-12 minutes or until the edges are set

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Enjoy the delicious Buckwheat Orange Double Chocolate Cookies!

Ingredients:

• 1 can 15 ounces pumpkin puree
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• 1 package 8 ounces cream cheese, softened
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• 1/2 cup brown sugar
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• 1 teaspoon vanilla extract
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground nutmeg
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• 1/4 teaspoon ground cloves
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• 1/4 teaspoon ground ginger
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• Pinch of salt
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• Optional: 1/4 cup chopped pecans or walnuts, for topping
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Instructions:

In a slow cooker, combine the pumpkin puree, softened cream cheese, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and a pinch of salt

Stir well to combine all ingredients thoroughly

Cover and cook on low for 2-3 hours, stirring occasionally, until the dip is heated through and creamy

Once heated through, sprinkle with chopped pecans or walnuts, if desired, before serving

Serve warm with graham crackers, apple slices, or your favorite dippers

Ingredients:

• 1 cup all-purpose flour
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• 2 tablespoons sugar
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• 1 teaspoon baking powder
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 3/4 cup buttermilk
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• 1/4 cup milk
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• 1 egg
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• 2 tablespoons unsalted butter, melted
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• 1/2 teaspoon vanilla extract
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• Cooking spray
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• Whipped cream
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• Mini chocolate chips
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• Strawberries
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Instructions:

Whisk the flour, sugar, baking powder, baking soda, and salt together in a bowl

Add the milk, egg, melted butter, and vanilla extract to another bowl and mix them together through a whisk

Stir the wet and dry ingredients together until they are just combined

Don't mix it too much; lumps are fine

Put a griddle or nonstick skillet over medium-low heat and spray it with cooking spray

Pour about 1/4 cup of batter onto the griddle for each bunny pancake to make the head

A little batter should be poured from the ladle's spout to make the ears on top of the head

With care, use a spatula to flip the pancakes once bubbles appear on top and the edges begin to set

Cook until both sides are just barely browned

A bunny pancake should be placed on a plate so that it looks like a dog

For the bunny's tail, use whipped cream

For the eyes, use mini chocolate chips

For the nose and ears, use sliced strawberries

Ingredients:

• 1 cup quinoa
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• 2 cups water
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• 1 cup shredded red cabbage
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• 1/2 cup cherry tomatoes, halved
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• 1/4 cup red onion, finely chopped
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• 1/4 cup cucumber, diced
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• 1/4 cup feta cheese, crumbled
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• 2 tablespoons fresh parsley, chopped
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• 2 tablespoons olive oil
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• 2 tablespoons lemon juice
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• Salt and pepper to taste
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Instructions:

Use cold water to rinse the quinoa

Mix quinoa and water in a saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed

Whisk the quinoa with a fork and set it aside until it's cool

Put cooked quinoa, red cabbage shreds, cherry tomatoes, red onion, cucumber, feta cheese, and fresh parsley in a large bowl

Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk

Add the dressing to the quinoa and toss it all together

Put it in the fridge for at least 30 minutes before serving so the flavors can mix

Add more parsley and feta as a garnish before serving

Have a nice, cool Quinoa Salad with Red Cabbage!

Ingredients:

• 1 cup coconut cream
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• 1/4 cup cocoa powder
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• 3 tablespoons maple syrup
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• 1 teaspoon vanilla extract
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• Pinch of salt
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Instructions:

The coconut cream should be put in a mixing bowl

Add the salt, vanilla extract, maple syrup, and cocoa powder, then sift it in

Mix until thoroughly blended and smooth

If desired, increase the amount of maple syrup to suit your sweet tooth

For a firmer consistency, refrigerate or use right away

Ingredients:

• 2 cups chocolate cake, crumbled
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• 1 cup chocolate pudding
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• 1 cup mint-flavored whipped cream
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• 1/2 cup chocolate chips
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• Fresh mint leaves for garnish
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Instructions:

In serving glasses or jars, layer crumbled chocolate cake at the bottom

Top the cake layer with a generous dollop of chocolate pudding

Add a layer of mint-flavored whipped cream over the pudding

Sprinkle chocolate chips on top of the whipped cream layer

Repeat the layers until the glass is filled, finishing with a layer of whipped cream and a sprinkle of chocolate chips

Garnish with fresh mint leaves on top

Refrigerate for at least 2 hours before serving to allow flavors to meld

Serve chilled and enjoy the delightful chocolate mint trifle parfait!

Ingredients:

• 1 cup all-purpose flour
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• 2 large eggs
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• 1 1/4 cups milk
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• 1/4 cup water
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• 1/4 teaspoon salt
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• 2 tablespoons melted butter
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• Filling of your choice e
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• g
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• , ham, cheese, mushrooms, spinach
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• Cooking oil or butter for frying
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Instructions:

In a blender, combine the flour, eggs, milk, water, salt, and melted butter

Blend until the batter is smooth

Let it rest for 30 minutes at room temperature

Heat a non-stick skillet or crepe pan over medium heat

Add a little oil or butter to coat the pan

Pour a small amount of batter into the center of the pan and swirl to spread it thinly, covering the bottom of the pan

Cook for about 1-2 minutes or until the edges start to lift and the crepe is lightly browned on the bottom

Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side

Remove the cooked crepe from the pan and keep it warm

Repeat the process with the remaining batter, adding more oil or butter to the pan as needed

Once all the crepes are cooked, fill each one with your choice of savory fillings, such as ham, cheese, mushrooms, or spinach

Fold the crepes in half or roll them up and serve hot

Enjoy your delicious homemade savory crepes!

Ingredients:

• 2 ripe bananas, mashed
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• 1/2 cup vegan cream cheese
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• 1/4 cup maple syrup
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• 1/4 cup plant-based milk
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• 1 tsp vanilla extract
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• 1 1/2 cups all-purpose flour
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• 1 tsp baking powder
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• 1/2 tsp baking soda
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• 1/4 tsp salt
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• 1 cup fresh blueberries
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Instructions:

Warm the oven up to 175F 350C

Prepare a loaf pan by greasing it

Mash the bananas and mix them with the vegan cream cheese, maple syrup, plant-based milk, and vanilla extract in a bowl

Mix the flour, baking powder, baking soda, and salt in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones while stirring them together

Add the blueberries slowly and carefully

Once the loaf pan is ready, pour the batter into it

Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean

For 10 minutes, let the bread cool in the pan before moving it to a wire rack to cool all the way through