Crispy Tofu Nuggets

Instead of chicken nuggets, these crispy tofu nuggets are a great vegan option. Tofu that has been frozen ahead of time has a chewy texture that goes well with the crispy coating.

Ingredients:

• 1 block frozen tofu, thawed and pressed
• 2 tablespoons cornstarch
• 1/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup plant-based milk
• 1 cup breadcrumbs

Instructions:

Preheat oven to 400F 200C

Cut the tofu into nugget-sized pieces

In a shallow bowl, mix cornstarch, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper

Pour plant-based milk into another shallow bowl

Dip each tofu piece into the milk, then coat with the breadcrumb mixture

Place coated tofu nuggets on a baking sheet lined with parchment paper

Bake for 25-30 minutes, flipping halfway through, until golden and crispy

Serve hot with your favorite dipping sauce

Paleo Chocolate Cake

Enjoy a guilt-free dessert made with this recipe for Paleo chocolate cake. It is dairy-free, gluten-free, and made with healthy ingredients, making it ideal for people who follow a Paleo diet.

Ingredients:

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1/4 cup coconut flour
• 1/4 cup arrowroot powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 4 eggs
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tsp vanilla extract

Instructions:

Preheat oven to 350F 175C

Grease and line a 9-inch round cake pan with parchment paper

In a large bowl, mix almond flour, cocoa powder, coconut sugar, coconut flour, arrowroot powder, baking soda, and sea salt

In another bowl, whisk eggs, coconut oil, maple syrup, and vanilla extract until well combined

Pour wet ingredients into dry ingredients and mix until smooth

Pour batter into the prepared cake pan

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely

Serve and enjoy!

Caprese Fettuccine with Italian Chicken Sausage

This Caprese Fettuccine with Italian Chicken Sausage combines the flavors of a classic Caprese salad with savory Italian chicken sausage, creating a hearty and satisfying pasta dish. It's a perfect balance of freshness from cherry tomatoes and basil with the richness of mozzarella cheese, all complemented by the seasoned chicken sausage. This recipe is quick and easy to make, ideal for a delicious weeknight dinner or a cozy weekend meal.

Ingredients:

• 8 ounces fettuccine pasta
• 4 Italian chicken sausages, sliced
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, chopped
• 8 ounces fresh mozzarella cheese, diced
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• Salt and black pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

Cook fettuccine according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and cook until fragrant, about 1 minute

Add sliced Italian chicken sausages to the skillet and cook until browned, about 5-6 minutes

Add cherry tomatoes to the skillet and cook until they start to soften, about 2-3 minutes

Stir in cooked fettuccine, chopped basil leaves, and diced mozzarella cheese

Cook for an additional 2-3 minutes until everything is heated through

Season with salt and black pepper to taste

Garnish with grated Parmesan cheese before serving

Serve hot and enjoy!

Gluten-free Vegan Twice Baked Potatoes

These gluten-free vegan twice baked potatoes are a crowd-pleasing dish perfect for holiday gatherings or any special occasion. Creamy mashed potatoes are loaded with vegan goodness and baked until golden and delicious.

Ingredients:

• 4 large russet potatoes
• 1 cup unsweetened almond milk
• 1/4 cup vegan butter
• 1/2 cup nutritional yeast
• 1/4 cup chopped chives
• Salt and pepper to taste
• 1/2 cup vegan cheese shreds
• 1/4 cup vegan sour cream

Instructions:

Preheat oven to 400F 200C

Scrub potatoes clean and prick each several times with a fork

Bake potatoes directly on the oven rack for 45-60 minutes, until tender

Remove potatoes from the oven and allow them to cool slightly

Slice off the top third of each potato and scoop out the flesh into a large mixing bowl, being careful not to tear the skins

Mash the potato flesh with almond milk, vegan butter, nutritional yeast, chives, salt, and pepper until creamy

Spoon the mashed potato mixture back into the potato skins

Sprinkle vegan cheese shreds over the tops of the potatoes

Return the potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly

Remove from the oven and let cool slightly

Top each potato with a dollop of vegan sour cream before serving

Apple Cider Shandy

A refreshing and light cocktail that combines the crispness of apple cider with the fizziness of beer.

Ingredients:

• 1 bottle of beer
• 1 cup apple cider
• 1 tablespoon lemon juice
• Ice cubes
• Apple slices for garnish

Instructions:

In a glass, combine apple cider and lemon juice

Add ice cubes

Slowly pour the beer into the glass

Gently stir to combine

Garnish with apple slices

Serve immediately

ONE POT Ham and Potato Breakfast Bake

A hearty and tasty breakfast bake made in one pot with ham, potatoes, and cheese. Great for a quick and filling breakfast in the morning.

Ingredients:

• 1 lb ham, diced
• 4 cups potatoes, diced
• 1 onion, chopped
• 1 bell pepper, diced
• 8 eggs
• 1 cup milk
• 1 cup cheddar cheese, shredded
• 1 tsp garlic powder
• Salt and pepper to taste
• Chopped parsley for garnish optional

Instructions:

Preheat the oven to 375F 190C

In a large oven-safe skillet, cook diced ham over medium heat until lightly browned

Add chopped onions and diced potatoes to the skillet, cooking until potatoes are slightly tender

In a bowl, whisk together eggs, milk, garlic powder, salt, and pepper

Pour the egg mixture over the ham and potato mixture in the skillet

Sprinkle shredded cheddar cheese on top

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the eggs are set

Garnish with chopped parsley if desired

Serve hot directly from the skillet, and enjoy your easy ONE POT Ham and Potato Breakfast Bake!

Summerberry Cooler

A fruity and refreshing cocktail that is great for summer parties.

Ingredients:

• 2 oz vodka
• 1 oz elderflower liqueur
• 1 oz fresh lime juice
• 1 oz simple syrup
• Handful of mixed berries strawberries, raspberries, blueberries
• Club soda

Instructions:

Muddle mixed berries in a shaker

Add vodka, elderflower liqueur, lime juice, and simple syrup to the shaker

Shake well with ice

Strain into a glass filled with ice

Top with club soda

Garnish with a lime wedge and berries

Pan-Seared Sesame-Crusted Tuna Sushi

Enjoy the delightful combination of pan-seared sesame-crusted tuna and creamy avocado wrapped in sushi rice and nori. This sushi recipe brings a burst of flavors and textures to your palate, perfect for sushi lovers craving something unique and delicious.

Ingredients:

• 4 oz sushi-grade tuna
• 2 tbsp sesame seeds
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 avocado, sliced
• 2 nori seaweed sheets
• 1 cup sushi rice, cooked
• Wasabi and pickled ginger for serving

Instructions:

Pat dry the tuna with paper towels and coat evenly with sesame seeds

Heat sesame oil in a skillet over medium-high heat

Sear the tuna for 1-2 minutes on each side until the sesame crust is golden brown

Remove from heat and slice thinly

Place a nori sheet on a bamboo sushi mat

Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top

Arrange avocado slices and seared tuna on top of the rice

Roll tightly using the bamboo mat, moistening the top border to seal

Slice the sushi roll into bite-sized pieces

Serve with soy sauce, wasabi, and pickled ginger

Mushroom-Swiss Burger

This classic Mushroom-Swiss Burger has a lot of great flavors. On top of the juicy beef patty are sauted mushrooms, Swiss cheese, and a tangy mayo-Dijon sauce. The whole thing is held together by a toasted bun. Great for cooking on the grill at your RV campsite!

Ingredients:

• 1 lb ground beef
• 4 burger buns
• 4 slices Swiss cheese
• 2 cups sliced mushrooms
• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup butter
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lettuce and tomato for garnish

Instructions:

Preheat grill to medium-high heat

In a skillet, melt butter over medium heat

Add sliced mushrooms, onions, and garlic

Saut until mushrooms are golden brown, about 5-7 minutes

Season with salt and pepper

Set aside

While the mushrooms are cooking, shape the ground beef into 4 patties and season with salt and pepper

Grill the burger patties to your desired level of doneness, approximately 4-5 minutes per side for medium-rare

During the last minute of grilling, place a slice of Swiss cheese on each patty and close the grill lid to melt the cheese

In a small bowl, mix mayonnaise and Dijon mustard to create the sauce

Toast the burger buns on the grill for a minute or until lightly browned

Assemble the burgers by spreading the mayo-Dijon sauce on the bottom bun, placing the Swiss cheese-topped patty on top, adding a generous portion of sauted mushrooms and onions, and topping with lettuce and tomato

Place the top bun on and secure with a toothpick

Serve hot