No-Bake Energy Bites

These No-Bake Energy Bites are the perfect on-the-go snack, packed with wholesome ingredients that provide a quick energy boost. They are easy to make and require no baking

Ingredients:

• 1 cup old-fashioned oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/2 cup ground flaxseed
• 1/2 cup chocolate chips
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

In a large mixing bowl, combine the old-fashioned oats, peanut butter, honey, ground flaxseed, chocolate chips, vanilla extract, and a pinch of salt

Stir all the ingredients until they are well mixed

Cover the bowl with plastic wrap and refrigerate for 20-30 minutes

Once chilled, take out the bowl from the refrigerator and start rolling the mixture into bite-sized balls using your hands

Place the energy bites on a baking sheet lined with parchment paper

Refrigerate the energy bites again for another 20-30 minutes to set

After they have set, transfer the energy bites to an airtight container for storage

Enjoy your delicious and nutritious No-Bake Energy Bites anytime you need a quick boost of energy

Easy Cold Brew Coffee

Enjoy the mild and smooth tastes of cold brew coffee you make yourself. This simple recipe only takes a few minutes to make and makes a cool, caffeine-filled drink that is great for hot days.

Ingredients:

• 1 cup coarsely ground coffee beans
• 4 cups cold water
• Ice cubes
• Milk or cream optional
• Sweetener optional

Instructions:

Combine the coarsely ground coffee beans and cold water in a large jar or pitcher

Stir well to ensure all the coffee grounds are wet

Cover the container and refrigerate for at least 12 hours or up to 24 hours for the coffee to steep and cold brew

After steeping, strain the cold brew coffee through a fine-mesh sieve or coffee filter to remove the coffee grounds

Serve the cold brew coffee over ice cubes, and add milk or cream and sweetener if desired

Enjoy your refreshing homemade cold brew coffee

Loaded Baked Potato & Buffalo Chicken Casserole

This Loaded Baked Potato & Buffalo Chicken Casserole has the tastes of a traditional baked potato and the heat of buffalo chicken. This dish is great for a healthy dinner because its hearty and filling.

Ingredients:

• 4 chicken breasts, cooked and shredded
• 4 medium potatoes, washed and diced
• 1 cup shredded cheddar cheese
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a large mixing bowl, combine shredded chicken, diced potatoes, buffalo sauce, ranch dressing, chopped green onions, salt, and pepper

Mix well

Transfer the mixture into a greased casserole dish and spread it evenly

Sprinkle shredded cheddar cheese over the top of the casserole

Cover the dish with aluminum foil and bake for 40 minutes

Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly

Once done, let it cool for a few minutes before serving

Garnish with extra chopped green onions if desired

Serve hot and enjoy

White Chicken Chili LeMoine Family Kitchen

A hearty and flavorful white chicken chili recipe from LeMoine Family Kitchen. Packed with tender chicken, white beans, and spices, this comforting soup is perfect for chilly nights.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 2 cans 15 oz each white beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Sour cream, for serving
• Tortilla chips, for serving

Instructions:

Dice the chicken and cook it in a big pot until its no longer pink

Take it out and set it aside

Put the onion, garlic, and jalapeno in the same pot and cook them until they get soft

Add the corn, cumin, oregano, chili powder, and white beans

Stir to mix

Bring to a low boil

Put the cooked chicken back into the pot

Let it cook for 20 to 25 minutes

To serve, add the lime juice and chopped cilantro

Add pepper and salt to taste

Put tortilla chips and sour cream on the side and serve the dish hot

Savory Paleo Zucchini Muffins

These savory Paleo zucchini muffins are packed with nutritious ingredients like zucchini, spinach, and sun-dried tomatoes. They make a perfect breakfast or snack option for those following a Paleo diet.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk
• 2 cups grated zucchini about 2 medium zucchinis
• 1/2 cup chopped fresh spinach
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh basil leaves
• 1/4 cup nutritional yeast optional, for a cheesy flavor

Instructions:

Set the oven temperature to 175C 350F

Muffin tins can be lined with parchment paper muffin cups or greased

Almond flour, coconut flour, baking soda, salt, black pepper, onion powder, and garlic powder should all be combined in a big mixing bowl

Whisk the eggs in a different bowl, then pour in the almond milk and melted coconut oil

Blend thoroughly

Mixing until a batter forms, pour the wet ingredients into the dry ingredients

Stir in the sun-dried tomatoes, chopped spinach, grated zucchini, chopped green onions, chopped basil leaves, and nutritional yeast, if using

Blend until all components are thoroughly blended

Pour the batter into each muffin tin, filling it to about two thirds of the way

A toothpick inserted into the center of the muffins should come out clean after 25 to 30 minutes of baking in a preheated oven

After letting the muffins cool in the pan for a few minutes, move them to a wire rack to finish cooling

Your flavorful Paleo zucchini muffins are ready to be served

Sprinkle Donut Marshmallow Squares

Sprinkle Donut Marshmallow Squares are a delightful treat that combines the sweetness of marshmallows, the crunch of cereal, and the fun of rainbow sprinkles. They make for a perfect snack or dessert for kids and adults alike.

Ingredients:

• 4 cups mini marshmallows
• 4 cups rice cereal
• 1/4 cup unsalted butter
• 1/2 cup rainbow sprinkles
• 1 cup crushed donut-shaped cereal
• 1 cup white chocolate chips

Instructions:

Grease a 9x9 inch baking pan and set it aside

In a large microwave-safe bowl, melt the unsalted butter and mini marshmallows together in the microwave

Start with 30-second intervals, stirring in between, until the mixture is smooth and fully combined

Stir in the rice cereal and rainbow sprinkles into the marshmallow mixture, making sure they are evenly coated

Press the mixture into the greased baking pan, using a spatula to smooth it out and make it even

Sprinkle the crushed donut-shaped cereal evenly on top of the marshmallow mixture and gently press it down with the back of a spoon or your fingertips

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth

Drizzle the melted white chocolate over the top of the marshmallow squares

Refrigerate for at least 30 minutes to allow the squares to set

Once set, cut into squares and serve

Enjoy your adorable, gooey, and fun Sprinkle Donut Marshmallow Squares