Irish Dark and White Chocolate Bread Pudding

This recipe, which combines dark and white chocolate for a rich and decadent St. Patrick's Day dessert, is a delightful twist on the traditional Irish bread pudding. This cozy treat has an Irish flair thanks to the addition of Irish whiskey.

Ingredients:

• 4 cups of stale bread, cubed
• 1 cup of dark chocolate chips
• 1 cup of white chocolate chips
• 4 large eggs
• 2 cups of whole milk
• 1/2 cup of granulated sugar
• 1/4 cup of Irish whiskey
• 1/4 cup of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt

Instructions:

Preheat your oven to 350F 175C

In a large bowl, combine the cubed stale bread, dark chocolate chips, and white chocolate chips

In another bowl, whisk together the eggs, whole milk, granulated sugar, Irish whiskey, melted butter, vanilla extract, ground cinnamon, and salt

Pour the wet mixture over the bread and chocolate in the large bowl, making sure everything is well soaked

Let it sit for about 15 minutes to allow the bread to absorb the liquid

Transfer the mixture into a greased baking dish

Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown

Remove from the oven and let it cool slightly before serving

Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence

Enjoy your Irish Dark and White Chocolate Bread Pudding!

Booza Dream

Booza Dream is a rich and creamy ice cream that tastes great with pistachios and chocolate chips together. It's great for any time of the year to satisfy your sweet tooth or cool off on a hot summer day.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup pistachios, chopped
• 1/2 cup chocolate chips

Instructions:

In a saucepan, combine heavy cream, whole milk, sugar, and salt

Heat over medium heat, stirring constantly until sugar is dissolved and mixture is warm

Remove from heat and stir in vanilla extract

Let mixture cool completely in the refrigerator for about 2 hours

Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions

During the last few minutes of churning, add chopped pistachios and chocolate chips

Transfer churned ice cream into a container and freeze for at least 4 hours before serving

Pressure Cooker Curry Chicken

This pressure cooker curry chicken recipe delivers street cart style flavors with tender chicken thighs cooked in a fragrant curry sauce. It's quick, easy, and perfect for a satisfying meal.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup canned diced tomatoes
• 1 cup chicken broth
• 1 cup coconut milk
• Salt and pepper to taste
• Cooked rice, for serving
• Fresh cilantro, for garnish

Instructions:

Season chicken thighs with salt, pepper, curry powder, cumin, and paprika

In a pressure cooker, saut onion, garlic, and ginger until fragrant

Add seasoned chicken thighs and brown on both sides

Stir in diced tomatoes, chicken broth, and coconut milk

Secure the lid and cook on high pressure for 15 minutes

Release pressure and carefully open the lid

Serve curry chicken over cooked rice

Garnish with fresh cilantro before serving

Double Chocolate Brownies

Savor the mouthwatering tastes of these Paleo Double Chocolate Brownies. These brownies, made with honey and almond butter, are a healthier take on a traditional favorite.

Ingredients:

• 1 cup almond butter
• 1/2 cup raw honey
• 1/4 cup cocoa powder
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips Paleo-friendly

Instructions:

Preheat your oven to 325F 163C and grease an 8x8 inch 20x20 cm baking dish

In a mixing bowl, combine almond butter, raw honey, cocoa powder, eggs, vanilla extract, baking soda, and salt

Mix until well combined

Fold in the dark chocolate chips into the batter

Pour the batter into the prepared baking dish and spread it out evenly

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached

Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares

Serve and enjoy your delicious Double Chocolate Brownies!

Green Energy Boost Smoothie

This Green Energy Boost Smoothie is packed with vitamins, minerals, and antioxidants to help beat your crazy cravings while keeping you nourished and satisfied. It's a perfect snack or breakfast option to keep you energized throughout the day.

Ingredients:

• 1 cup spinach leaves
• 1/2 cup kale leaves
• 1/2 banana
• 1/2 cup frozen berries e
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• , blueberries, strawberries
• 1/2 cup Greek yogurt
• 1 tablespoon honey
• 1/2 cup almond milk
• 1/2 teaspoon chia seeds
• Ice cubes optional

Instructions:

Place spinach, kale, banana, frozen berries, Greek yogurt, honey, and almond milk in a blender

Blend until smooth and creamy

Add chia seeds and blend for another 10 seconds

If desired, add ice cubes and blend until the smoothie reaches your preferred consistency

Pour into a glass and enjoy your green energy boost smoothie!

Keto Korean Beef Bowl

A keto-friendly twist on Korean beef bowls, featuring savory ground beef cooked in a flavorful sauce and served over cauliflower rice.

Ingredients:

• 1 lb ground beef
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup soy sauce or tamari
• 2 tbsp erythritol or preferred keto sweetener
• 1 tbsp rice vinegar
• 1 tbsp Sriracha sauce optional
• 1 tbsp sesame seeds
• 4 cups cauliflower rice
• 2 green onions, chopped, for garnish
• 1 tbsp olive oil, for cauliflower rice
• Salt and pepper to taste

Instructions:

In a skillet over medium heat, add olive oil and cauliflower rice

Cook until cauliflower rice is tender, about 5-7 minutes

Season with salt and pepper

Set aside

In the same skillet, add sesame oil, garlic, and ginger

Saut until fragrant, about 1 minute

Add ground beef to the skillet

Cook until browned and cooked through, breaking it up with a spoon

In a small bowl, mix soy sauce, erythritol, rice vinegar, and Sriracha sauce if using

Pour over the cooked beef

Stir well to combine and allow the sauce to thicken slightly

Sprinkle sesame seeds over the beef mixture and stir

Serve the Korean beef over cauliflower rice

Garnish with chopped green onions

Enjoy!