Diplo Outtie Tumblog

These Keto Thai Shrimp Pancakes are full of flavor and would be great as an appetizer or low-carb meal. They have real Thai flavors and are crispy on the outside and soft on the inside.

Ingredients: 1 lb shrimp, peeled and deveined. 2 eggs. 2 tbsp coconut flour. ¼ cup coconut milk. 2 cloves garlic, minced. 1 small red chili, finely chopped. 1 tbsp fish sauce. 1 tbsp lime juice. ¼ cup fresh cilantro, chopped. Salt and pepper to taste. Coconut oil for frying.

Instructions: In a food processor, pulse shrimp until finely chopped. In a mixing bowl, beat eggs and add coconut flour, coconut milk, garlic, chili, fish sauce, lime juice, cilantro, salt, and pepper. Mix well. Fold in the chopped shrimp into the batter until evenly distributed. Heat coconut oil in a skillet over medium heat. Spoon batter onto the skillet to form small pancakes. Cook for 2-3 minutes on each side or until golden brown and cooked through. Serve hot with a side of keto-friendly dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

Lava Comms

A tasty change from regular deviled eggs are these Smoked Salmon Deviled Eggs. To make each bite…

Tue, 31 Mar 2026 03:50:31 -0400

A tasty change from regular deviled eggs are these Smoked Salmon Deviled Eggs. To make each bite taste great, creamy egg yolks are mixed with salty smoked salmon, sour Dijon mustard, fresh lemon juice, and chopped dill. You can eat them for breakfast, at parties, or as a snack at any time of the day. They also work well with keto and are full of protein and healthy fats.

Ingredients: 6 large eggs. 2 ounces smoked salmon, finely chopped. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon fresh lemon juice. 1 tablespoon chopped fresh dill. Salt and pepper to taste. Additional dill, for garnish optional.

Instructions: Place the eggs in a pot and cover with water. Bring to a boil over high heat. Once boiling, remove the pot from the heat, cover, and let the eggs sit in the hot water for 10-12 minutes. Meanwhile, prepare an ice bath by filling a bowl with ice and cold water. After 10-12 minutes, carefully transfer the eggs to the ice bath to cool completely. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the egg yolks with a fork until smooth. Add the chopped smoked salmon, mayonnaise, Dijon mustard, lemon juice, chopped fresh dill, salt, and pepper. Mix until well combined. Spoon or pipe the filling into the hollowed-out egg whites. Garnish with additional dill, if desired. Serve immediately, or refrigerate until ready to serve. Enjoy these delicious smoked salmon deviled eggs as a keto-friendly appetizer or snack!

Prep Time: 15 minutes

Cook Time: 12 minutes

AIDT

Savor the deliciousness of these baked chocolate-mint brownie protein donuts without feeling guilty….

Mon, 30 Mar 2026 00:06:32 -0400

Savor the deliciousness of these baked chocolate-mint brownie protein donuts without feeling guilty. Rich in flavor and loaded with protein, they’re a great snack for right after the gym or anytime you want to treat yourself.

Ingredients: 1 cup chocolate protein powder. ¼ cup cocoa powder. ¼ cup almond flour. ¼ cup Greek yogurt. ¼ cup unsweetened almond milk. 2 tablespoons honey. 1 egg. ½ teaspoon mint extract. ½ teaspoon baking powder. ¼ teaspoon salt. ¼ cup dark chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, combine the chocolate protein powder, cocoa powder, almond flour, Greek yogurt, almond milk, honey, egg, mint extract, baking powder, and salt. Mix until well combined. Fold in the dark chocolate chips into the batter. Carefully spoon the batter into the prepared donut pan, filling each mold about 2/3 full. Bake in the preheated oven for 12-15 minutes or until the donuts are set and a toothpick inserted into the center comes out clean. Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can drizzle some melted dark chocolate or sprinkle cocoa powder on top for extra flavor and decoration. Enjoy your delicious baked chocolate mint brownie protein donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Mxed Martial Arts

These finger linkin’ baby back ribs are tender, juicy, and full of flavor. The dry rub adds a…

Thu, 26 Mar 2026 08:32:56 -0400

These finger linkin’ baby back ribs are tender, juicy, and full of flavor. The dry rub adds a perfect balance of spices while the BBQ sauce gives them a sticky, sweet finish. Perfect for any barbecue or gathering!

Ingredients: 2 racks baby back ribs. 1 cup BBQ sauce. ¼ cup brown sugar. 1 tablespoon paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon salt. 1 teaspoon black pepper.

Instructions: Before you start, heat your oven to 275F 135C. Put brown sugar, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Mix them together to make a dry rub. When you’re done, take off the silver skin from the back of the ribs and rub the dry rub all over them. Put a lot of aluminum foil around each rack. Put the ribs on a baking sheet and heat the oven to 350F. Bake for 2.5 to 3 hours, or until the meat is soft and falls off the bone. Carefully take the ribs out of the foil and throw it away. Spread a lot of BBQ sauce over the ribs so they are completely covered. For an extra 5 to 10 minutes, broil the ribs in the oven until the sauce turns brown and sticky. Grab it from the oven, let it cool for a bit, then cut it up and serve.

Prep Time: 15 minutes

Cook Time: 180 minutes

Makenna Arnold

This pesto and sweet potato chickpea salad is a colorful and tasty dish that’s great for any event….

Sat, 21 Mar 2026 16:40:43 -0400

This pesto and sweet potato chickpea salad is a colorful and tasty dish that’s great for any event. You can add baby spinach, walnuts, dried cranberries, and a tasty vegan pesto dressing to roasted sweet potatoes and crunchy chickpeas.

Ingredients: 2 medium sweet potatoes, peeled and cubed. 1 can 15 oz chickpeas, drained and rinsed. 2 cups baby spinach leaves. ¼ cup chopped walnuts. ¼ cup dried cranberries. ¼ cup vegan pesto sauce. 2 tbsp olive oil. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Add sweet potato cubes to a bowl and season with salt and pepper. Add 1 tablespoon of olive oil and toss to coat. On a baking sheet, spread out the sweet potatoes. Roast them for 20 to 25 minutes, or until they are soft. Roasted sweet potatoes, chickpeas, baby spinach, chopped walnuts, and dried cranberries should all be put in a large salad bowl. Add the vegan pesto sauce and the rest of the olive oil. Toss gently to cover everything. If you want, you can add more salt and pepper to taste. Serve right away or put in the fridge until you’re ready to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Apex Farmers Market

A quick and wholesome Paleo breakfast option consisting of egg whites and freshly cooked veggies…

Tue, 17 Mar 2026 21:48:38 -0400

A quick and wholesome Paleo breakfast option consisting of egg whites and freshly cooked veggies flavored with coconut oil.

Ingredients: 6 egg whites. ¼ cup diced bell peppers. ¼ cup diced onions. ¼ cup diced tomatoes. 1 tablespoon coconut oil. Salt and pepper to taste.

Instructions: In a skillet over medium heat, preheat the coconut oil. To the skillet, add the diced bell peppers, onions, and tomatoes. Saut for three to four minutes, or until the vegetables are soft. Whisk the egg whites until frothy in a different bowl. Transfer the beaten egg whites into the skillet containing the sauted veggies. To taste, add salt and pepper for seasoning. Cook for 34 minutes, stirring periodically, or until the egg whites are thoroughly cooked and scrambled. Take off the heat and serve warm.

Prep Time: 10 minutes

Cook Time: 10 minutes

paulinas barber shop

This vegan quinoa and black bean salad is full of protein and can be eaten for lunch or dinner. It’s…

Fri, 13 Mar 2026 04:38:31 -0400

This vegan quinoa and black bean salad is full of protein and can be eaten for lunch or dinner. It’s packed full of healthy ingredients and tastes great.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 ounces black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1 avocado, diced. ¼ cup red onion, finely chopped. ¼ cup fresh cilantro, chopped. Juice of 1 lime. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is out. Put cooked quinoa, black beans, cherry tomatoes, avocado, red onion, and cilantro in a large bowl. Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Pour it over the salad and mix it up. Serve right away or put in the fridge until you’re ready to serve. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

Helenas Salon

Enjoy the perfect blend of savory and sweet with this Grilled Teriyaki Flank Steak recipe. The…

Sun, 08 Mar 2026 15:48:32 -0400

Enjoy the perfect blend of savory and sweet with this Grilled Teriyaki Flank Steak recipe. The marinade infuses the steak with rich flavors, and grilling adds a delicious smokiness. A great choice for a quick and tasty barbecue!

Ingredients: 1.5 lbs flank steak. 1 cup teriyaki sauce. ¼ cup soy sauce. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons brown sugar. 1 teaspoon sesame oil. 2 tablespoons vegetable oil. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: In a bowl, mix teriyaki sauce, soy sauce, minced garlic, grated ginger, brown sugar, and sesame oil to create the marinade. Place flank steak in a resealable plastic bag and pour half of the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results. Preheat the grill to medium-high heat. Remove the flank steak from the marinade and discard the used marinade. Brush the steak with vegetable oil and season with salt and pepper. Grill the flank steak for 5-7 minutes per side, or until it reaches your desired level of doneness. While grilling, baste the steak with the reserved marinade to enhance the flavor. Once done, let the steak rest for a few minutes before slicing it thinly against the grain. Garnish with chopped green onions and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Remy Dehame

These vegan polenta pizza bites are a tasty take on regular pizza. They have a crispy polenta base…

Mon, 16 Feb 2026 08:34:31 -0500

These vegan polenta pizza bites are a tasty take on regular pizza. They have a crispy polenta base with marinara sauce, vegan cheese, and your favorite pizza toppings on top of it. They’re great for parties, as snacks, or as starters.

Ingredients: 1 cup polenta. 2 cups water. 1 cup marinara sauce. ½ cup vegan cheese, shredded. ¼ cup black olives, sliced. ¼ cup cherry tomatoes, halved. ¼ cup fresh basil, chopped. Salt and pepper to taste. Cooking spray or oil for greasing.

Instructions: Bring water to a boil in a saucepan. Pour the polenta in slowly while whisking it all the time to keep the lumps from forming. Lower the heat and stir the polenta often for 15 to 20 minutes, or until it is thick and creamy. Spread the polenta out evenly on a baking sheet that has been greased after you pour it on. For about 30 minutes, let the polenta cool down and set. Get the oven ready by heating it up to 400F 200C. Cut the polenta sheet into small rounds with a cookie cutter after it has set. After making the rounds, put them on a baking sheet that has been lined with parchment paper. Put black olives, cherry tomatoes, vegan cheese, and fresh basil on top of each round of polenta. Add pepper and salt to taste. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the vegan cheese melts and bubbles. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can add more fresh basil as a garnish. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 35 minutes

Therapie Alternative

This black bean soup doesn’t take much time to make and is full of protein and antioxidants. It’s a…

Fri, 13 Feb 2026 15:06:33 -0500

This black bean soup doesn’t take much time to make and is full of protein and antioxidants. It’s a tasty and comforting dish that’s great for cold days. It’s easy to use on busy days because the slow cooker does all the work.

Ingredients: 2 cups dried black beans, rinsed and drained. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cloves garlic, minced. 1 red bell pepper, diced. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. ½ teaspoon paprika. Salt and pepper to taste. 1 bay leaf. Juice of 1 lime. Fresh cilantro, for garnish.

Instructions: In a slow cooker, combine black beans, onion, carrots, celery, garlic, red bell pepper, vegetable broth, cumin, chili powder, paprika, salt, pepper, and bay leaf. Cover and cook on low for 6-8 hours, or until beans are tender. Remove bay leaf and discard. Using an immersion blender, blend soup until smooth and creamy. Stir in lime juice. Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes

Cook Time: 360 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES

Enjoy the rich flavors of home-cooked ramen without all the work. With soft-boiled eggs and a touch…

Sat, 07 Feb 2026 00:58:38 -0500

Enjoy the rich flavors of home-cooked ramen without all the work. With soft-boiled eggs and a touch of chili oil for a comforting yet fiery kick, this slow cooker recipe makes a savory broth with tender pork belly.

Ingredients: 6 cups chicken broth. 1 onion, sliced. 4 cloves garlic, minced. 1 inch piece of ginger, sliced. 2 tablespoons soy sauce. 1 teaspoon salt. 1 teaspoon sugar. 1 tablespoon sesame oil. 1 pound pork belly, sliced. 4 eggs. 8 ounces ramen noodles. Green onions, thinly sliced for garnish. Chili oil for garnish.

Instructions: In a slow cooker, combine chicken broth, onion, garlic, ginger, soy sauce, salt, sugar, and sesame oil. Add sliced pork belly to the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. During the last 30 minutes of cooking, carefully add eggs to the slow cooker. Cover and continue cooking until eggs are soft-boiled. Remove eggs and set aside. Cook ramen noodles according to package instructions. To serve, divide cooked noodles among bowls. Ladle broth and pork belly over noodles. Top each bowl with a soft-boiled egg, sliced green onions, and a drizzle of chili oil. Enjoy hot!

Prep Time: 20 minutes

Cook Time: 360 minutes

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