Grapefruit Smoothie
This grapefruit smoothie made with spinach and ginger is a refreshing and energizing way to start the day.

In a blender or NutriBullet®, combine grapefruit water, spinach, ice cubes, ginger, and flax seeds until well-combined.

Honey Butter
Honey butter is easy to make and adds a wonderful subtle sweetness to any bread. You may have to whip up a batch of fresh biscuits to serve with this!

Butter and honey should be thoroughly combined in a bowl.

Cover and keep in the fridge.

Crispy Restaurant-Style Hash Browns
In a scorching hot cast iron pan, shredded potatoes coated in a flour and egg mixture are cooked to a crisp perfection that rivals restaurant hash browns any day of the week.

Rinse shredded potatoes in a colander with cold water until water runs clear.

Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.

Place potatoes in a bowl with onion flour salt and pepper.

Add egg and mix thoroughly.

Heat oil in a shallow cast iron frying pan.

Add potato mixture to the hot oil to form either on large or several smaller pancakes.

Cook until browned and crispy about 5 minutes per side.

Drain on a paper towel and serve hot.

Whole Wheat Banana Bread with Flaxseed and Oats
Enjoy a slice of this banana bread made with whole wheat flour, flaxseed meal, oats, and buttermilk for breakfast or a snack during the day.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9×5-inch loaf pan.

Mix whole wheat flour brown sugar flaxseed meal oats white sugar baking powder baking soda and salt together in a large bowl.

Combine eggs butter 1/3 cup plus 1 tablespoon butter milk and vanilla extract in another bowl.

Stir in flour mixture.

Add bananas; mix until batter is well-combined.

Pour into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 50 minutes to 1 hour.

Cool in the pan for 5 minutes.

Invert onto a wire rack and let cool about 25 minutes.

The Best Ever Chicken Nuggets
These fried chicken nuggets are coated in a mixture of flour, garlic salt, and black pepper, then fried until brown and crisp for a great party snack.

350°F should be reached by heating 1 inch of oil in a big skillet or saucepan (175 degrees C).

In a bowl, combine the flour, garlic, salt, and pepper.

Shake off excess flour after coating the chicken pieces well with flour mixture after dipping them in beaten eggs.

Put the chicken pieces on a plate after coating.

Fry chicken in hot oil in batches until golden brown and no longer pink in the middle.

In the centre, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C)

French Potato Salad
This dish’s marinade is made with beef consommé, tarragon vinegar, and a high-quality neutral oil. For a nice presentation, plate the food on lettuce-lined plates.

Large pot of salted water should be brought to a boil.

Add the potatoes and cook for 15 minutes, or until they are tender but firm.

Transfer to a big bowl after draining.

Cool a little.

Sliced peel is added to a big bowl.

Combine the oil, vinegar, consommé, green onion, parsley, salt, and pepper in a small bowl.

Gently combine dressing with warm potatoes.

Cover and chill for a few hours or overnight.

Dee’s Roasted Carrot Soup
Roasting carrots and potatoes with onion, garlic, and herbes de Provence brings extraordinary flavor to this creamy vegetarian blended soup.

Set oven to 400 degrees Fahrenheit (200 degrees C).

In a sizable roasting pan, combine the carrots, potatoes, onion, and garlic; drizzle with oil; season with salt and pepper and herbes de Provence.

Vegetables should be roasted in a preheated oven for about 50 minutes, stirring once the vegetables are soft and starting to brown.

Roasted vegetables should be taken out of the oven and scraped into a big pot along with any brown bits.

When the mixture of vegetables is at a boil, add the vegetable broth.

Using a stick blender, puree the soup until it is smooth.

Add the cream to thin the soup to the desired consistency.

Teriyaki Pulled Pork
Pork shoulder is braised in a sweet teriyaki-orange marmalade sauce before it’s shredded to serve any way you like.

Set the oven to 275 degrees Fahrenheit (135 degrees C).

In a Dutch oven, heat the oil over medium-high heat.

Seasoned salt should be applied to the roast on both sides.

Place in the hot oil, and let each side brown for two to three minutes.

Add the garlic and cook for about a minute, or until just beginning to brown.

Turn off the heat and pour off any extra oil.

Pour water and teriyaki sauce marmalade over browned roast after combining in a small bowl.

With the lid, enclose.

Roast should be baked in a preheated oven for 2 to 3 hours, or until fork-tender.

With two forks, shred the roast, then add the teriyaki sauce.

Peach Guacamole
Fresh, juicy peaches and the slightly earthy and spicy notes of ancho chile will transform plain guacamole into something wonderful!

Avocados are mashed in a small bowl.

If desired, add chunks of salt, ancho chile powder, and lime juice.

Add the cilantro, peach, red onion, and jalapeno.

Serve right away.

How to Make Tres Leches Cake
Tres leches cake is a cake covered in whipped cream and drenched in a sweet milk syrup. It’s very simple, delicious, and moist.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Grease a 10×15-inch baking dish liberally with vegetable shortening.

In a large mixing bowl, combine the yellow cake mix, eggs, water, vegetable oil, and 1 teaspoon vanilla extract.

When using an electric mixer, beat the mixture until it is very smooth, scraping the bowl’s sides as necessary.

batter into the baking dish that has been prepared.

To remove air bubbles from the batter, lightly tap the shake pan on the counter two or three times.