Microwave Almond Flour Cookie (Single Serving)

 Here's a quick and easy **no-bake, microwaveable almond flour cookie recipe** for one person. It's sugar-free, egg-free, and made with almond flour!

**Ingredients:**

- 3 tbsp almond flour

- 1 tbsp coconut oil (or melted butter)

- 1 tbsp sugar-free sweetener (e.g., erythritol, stevia, or monk fruit sweetener)

- 1/4 tsp vanilla extract

- 1-2 tbsp unsweetened almond milk (or any non-dairy milk)

- A pinch of salt

- Optional: a pinch of cinnamon or a few sugar-free chocolate chips

**Instructions:**

1. **Mix dry ingredients:** In a small microwave-safe bowl or mug, combine the almond flour, sugar-free sweetener, and a pinch of salt (and cinnamon if using).

2. **Add wet ingredients:** Add the melted coconut oil (or butter), vanilla extract, and 1 tablespoon of almond milk. Mix well until it forms a dough. If the dough is too dry, add a little more almond milk until you get a cookie dough consistency.

3. **Shape the cookie:** Flatten the dough in the bowl or mug to form a cookie shape, about 1/2-inch thick.

4. **Microwave:** Microwave the cookie for 30-45 seconds, depending on the power of your microwave. Start with 30 seconds and check the texture; it should be set but still soft. Microwave for an additional 10-15 seconds if needed.

5. **Cool and enjoy:** Let the cookie cool for a minute to firm up, then enjoy your quick and healthy treat!

This is a fast and convenient recipe for a single-serving, diet-friendly cookie!

Almond Flour No-Sugar, No-Egg Cookies

Ingredients:

- 2 cups almond flour

- 1/4 cup coconut oil (melted) or olive oil

- 1/4 cup unsweetened almond milk or coconut milk

- 1/4 cup sugar-free sweetener (like erythritol or monk fruit sweetener)

- 1 tsp vanilla extract

- 1/2 tsp baking soda

- A pinch of salt

- Optional: 1/4 cup sugar-free dark chocolate chips or chopped nuts for added flavor

Instructions:

1. **Preheat the oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. **Mix dry ingredients:** In a large bowl, combine the almond flour, sugar-free sweetener, baking soda, and a pinch of salt. Mix well.

3. **Add wet ingredients:** Add the melted coconut oil (or olive oil), unsweetened almond milk (or coconut milk), and vanilla extract to the dry ingredients. Stir until a dough forms. If the dough is too dry, add a little more almond milk until it reaches a good consistency.

4. **Add optional ingredients:** If using, fold in the sugar-free chocolate chips or chopped nuts.

5. **Form cookies:** Scoop out tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, then gently press each ball down with your fingers or a fork to flatten slightly.

6. **Bake:** Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.

7. **Cool:** Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. **Serve:** Enjoy your healthy, diet-friendly cookies with a cup of tea or coffee!

These cookies are perfect for a guilt-free snack and are suitable for those on a low-carb, sugar-free, or egg-free diet.

Kutsinta that yields enough for 2

 Here's a recipe for Kutsinta that yields enough for 2 people:

### Ingredients:

- **1/4 cup rice flour**

- **1/8 cup all-purpose flour**

- **1/4 cup brown sugar**

- **1/2 cup water**

- **1/8 teaspoon lye water (lihiya)**

- **1/8 teaspoon annatto powder (atsuete powder)**

- **Grated coconut for topping**

### Instructions:

1. **Prepare the Steamer:**

   - Fill your steamer with water and bring it to a boil. Make sure you have small molds (like silicone molds or puto molds) ready. Lightly grease the molds to prevent sticking.

2. **Mix the Dry Ingredients:**

   - In a mixing bowl, combine the rice flour, all-purpose flour, and brown sugar. Mix well until thoroughly combined.

3. **Dissolve Annatto Powder:**

   - In a separate small bowl, dissolve the annatto powder in the water. Stir until the water turns a bright orange color.

4. **Combine Ingredients:**

   - Gradually pour the annatto water into the dry ingredients while stirring. Mix until smooth and lump-free. Add the lye water and continue to mix until fully incorporated.

5. **Pour into Molds:**

   - Pour the mixture into the prepared molds, filling them about 3/4 full.

6. **Steam the Kutsinta:**

   - Place the molds in the steamer and steam over medium heat for about 25-30 minutes, or until the kutsinta is firm and fully cooked.

7. **Cool and Serve:**

   - Remove the kutsinta from the steamer and let them cool slightly before removing them from the molds. Serve with grated coconut on top.

Enjoy your kutsinta!

Some easy and healthy recipes that are cholesterol-free

 

1. Lentil soup: 

• In a large pot, sauté onion, celery, and garlic until soft. 
• Add lentils, vegetable broth, canned tomatoes, and some chopped kale. 
• Simmer until lentils and kale are tender.

2. Grilled vegetable skewers: 

• Cut up your favorite vegetables into large, bite-sized pieces and thread onto skewers. 
• Brush with olive oil, sprinkle with salt and pepper, and grill until vegetables are tender and slightly charred.

3. Chickpea salad: 

• In a large bowl, mix canned chickpeas, chopped cucumber, cherry tomatoes, red onion, and fresh parsley. 
• Toss with olive oil and lemon juice.

4. Oven-roasted sweet potatoes: 

• Preheat your oven to 425°F. Cut sweet potatoes into wedges, toss with olive oil, salt, pepper, and smoked paprika. 
• Arrange in a single layer on a baking sheet and roast until tender and crispy.

5. Quinoa bowl: 

• Cook quinoa according to package instructions. 
• Serve in a bowl with roasted vegetables, chickpeas, and avocado slices. 
• Drizzle with balsamic vinaigrette.

6. Hummus with vegetable dippers: 

• Blend canned chickpeas, tahini, lemon juice, garlic, and olive oil in a food processor until smooth.
• Serve with fresh cut vegetables like carrots, celery, and bell peppers.

7. Mango salsa: 

• In a bowl, mix diced mango, red onion, jalapeno, lime juice, and fresh cilantro. 
• Serve as a topping for grilled fish or chicken.

8. Baked falafel: 

• Blend canned chickpeas, parsley, garlic, and cumin in a food processor until smooth. 
• Form into balls, place on a baking sheet, and bake at375°F until crispy.

9. Fruit salad: 

• Cut up your favorite fruits like berries, pineapple, melon, and grapes. 
• Serve with a dollop of non-dairy yogurt and a sprinkle of granola.

10. Roasted eggplant dip: 

• Roast eggplant in the oven until tender. 
• Scoop out the flesh and blend with tahini, lemon juice, garlic, and salt until smooth. 
• Serve with pita chips or fresh veggies.

Quinoa and Black Bean Salad

 Here's an easy and healthy recipe that is cholesterol-free:

Ingredients:

-1 cup quinoa

-1 can of black beans, drained and rinsed

-1 red bell pepper, chopped

-1 green bell pepper, chopped

-1 small red onion, chopped

-1 avocado, diced

-1 lime, juiced

-2 tbsp olive oil

-1 tsp cumin

- Salt and pepper, to taste

Instructions:

1. Rinse the quinoa thoroughly in a fine-mesh strainer and place in a saucepan with2 cups of water. Bring to a boil, then reduce the heat and simmer for15-20 minutes, until all the water has been absorbed and the quinoa is fluffy.

2. In a large bowl, mix together the quinoa, black beans, bell peppers, and red onion.

3. Whisk together the lime juice, olive oil, cumin, salt, and pepper in a small bowl and pour over the salad.

4. Toss everything together until well coated and then gently mix in the diced avocado.

5. Serve chilled or at room temperature.

Enjoy your delicious, cholesterol-free quinoa and black bean salad!

Easy and Healthy recipes that have no cholesterol in the ingredients

 

1. Chickpea Salad:

• In a large bowl, combine chickpeas, diced cucumber, sliced cherry tomatoes, chopped onion, and minced garlic. 
• Drizzle with olive oil, lemon juice, and season with salt and pepper. 
• Toss well and serve as a side dish or light lunch.

2. Zucchini Noodle Stir-Fry: 

• Using a spiralizer, make zucchini noodles and set aside.
• In a large pan, heat olive oil and sauté sliced mushrooms, shredded carrots, and sliced bell peppers.
• Add the zucchini noodles and stir well. Drizzle with sesame oil and soy sauce, and serve hot.

3. Avocado Toast: 

• Toast whole-grain bread and top with mashed avocado. 
• Sprinkle with red pepper flakes, salt, and pepper. 
• Optional: add sliced cherry tomatoes or smoked salmon for extra flavor.

4. Lentil Soup: 

• In a pot, sauté chopped onions and minced garlic in olive oil. 
• Add diced sweet potatoes, carrots, and celery, and cook until slightly softened. 
• Add dried lentils and vegetable broth. 
• Bring to boil, reduce heat and simmer until lentils are cooked. Season with salt, pepper, and garnish with chopped parsley.

5. Quinoa Veggie Bowl:

• Cook quinoa according to package instructions. 
• In a large bowl, combine cooked quinoa, roasted sweet potato, steamed broccoli florets, and sliced avocado. 
• Drizzle with balsamic vinaigrette and serve hot or cold.

6. Tofu Veggie Stir-fry: 

• In a large pan, heat olive oil and sauté sliced onions and garlic. 
• Add sliced bell peppers, diced zucchini, and diced mushrooms. 
• Add tofu cubes and stir-fry until cooked. 
• Drizzle with soy sauce and sesame oil and serve hot with brown rice.

7. Greek Salad: In a large bowl, combine chopped cucumber, diced tomato, sliced red onion, sliced Kalamata olives, and crumbled feta cheese. Drizzle with olive oil, balsamic vinegar, and sprinkle with oregano. Serve cold as a refreshing salad.

Vegan Mushroom Stroganoff

 Ingredients:

-1 pound of sliced mushrooms

-1 teaspoon of olive oil

-1 diced onion

-3 cloves of minced garlic

-1 tablespoon of whole wheat flour

-1 cup of vegetable broth

-1 cup of unsweetened almond milk

-1 tablespoon of soy sauce

-2 teaspoons of Dijon mustard

-1 teaspoon of smoked paprika

- Salt and pepper to taste

-8 ounces of cooked whole

-grain pasta

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced onion and minced garlic to the skillet and cook for about3 to5 minutes or until the onion is translucent.

3. Add the sliced mushrooms and continue to cook for about5 minutes or until the mushrooms are tender.

4. Sprinkle the whole wheat flour over the mushroom mixture and stir to coat.

5. Slowly whisk in the vegetable broth, followed by the unsweetened almond milk.

6. Add the soy sauce, Dijon mustard, and smoked paprika.

7. Simmer for