Ingredients:

• 1 ripe banana


• 1 cup frozen mixed berries


• 1/2 cup Greek yogurt


• 1/2 cup spinach leaves


• 1 tablespoon honey


• 1 cup almond milk

Instructions:

Cut the banana into slices

Putting everything into a blender

Mix until it's creamy and smooth

Pour into glasses and serve right away

Ingredients:

• 1 lb shrimp, peeled and deveined


• 2 tbsp coconut oil


• 1 onion, finely chopped


• 3 cloves garlic, minced


• 1 red bell pepper, sliced


• 1 cup coconut milk


• 2 tbsp red curry paste


• 1 tbsp fish sauce


• 1 tsp brown sugar


• Juice of 1 lime


• Salt and pepper to taste


• Fresh cilantro for garnish

Instructions:

Put coconut oil in a large pan and heat it over medium-low heat

Add the minced garlic and chopped onion and saut until the garlic smells good

When you add the sliced bell pepper, cook until it gets a little soft

Add the red curry paste and cook for one more minute

Add the fish sauce, brown sugar, and coconut milk

Mix things together well

Put the shrimp in the pan and cook them slowly for about 5 to 7 minutes, until they are fully cooked

Add salt and pepper to taste, then squeeze lime juice over the shrimp curry

Add fresh cilantro as a garnish before serving

Serve hot with naan bread or cooked rice

Ingredients:

• 2 cups of cake crumbs vanilla or your preferred flavor


• 1/2 cup of frosting vanilla or your preferred flavor


• 1 cup of white chocolate, melted


• 1/4 cup of blue and pink muisjes traditional Dutch aniseed sprinkles


• Cake pop sticks

Instructions:

In a bowl, mix the cake crumbs and frosting until well combined

Form small cake balls and place them on a lined baking sheet

Insert a cake pop stick into each ball and freeze for 15 minutes

Dip each cake pop into the melted white chocolate, ensuring an even coating

While the chocolate is still wet, sprinkle blue and pink muisjes over the cake pops

Place the cake pops back on the baking sheet and let them set

Once the chocolate has hardened, your Beschuit met Muisjes Cake Pops are ready to enjoy!

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed


• 2-3 roasted tomatoes, skins removed


• 3 cloves garlic, minced


• 2 tablespoons tahini


• 2 tablespoons olive oil


• Juice of 1 lemon


• 1 teaspoon ground cumin


• Salt and pepper to taste


• 2-3 tablespoons water as needed for consistency


• Fresh parsley for garnish

Instructions:

Preheat your oven to 375F 190C

Place the tomatoes on a baking sheet and roast them for 25-30 minutes, or until they are soft and slightly caramelized

Remove the skins from the roasted tomatoes

In a food processor, combine the chickpeas, roasted tomatoes, minced garlic, tahini, olive oil, lemon juice, ground cumin, salt, and pepper

Blend the mixture until smooth, adding water as needed to achieve your desired consistency

Taste the hummus and adjust the seasonings if necessary, adding more salt, pepper, or lemon juice to your liking

Transfer the roasted tomato hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with fresh parsley

Serve with pita bread, vegetables, or as a dip for your favorite snacks

Enjoy your homemade roasted tomato hummus!

Ingredients:

• 6 bratwurst sausages


• 2 onions, sliced


• 2 bell peppers, sliced


• 1 bottle 12 oz beer


• 1/4 cup brown sugar


• 2 tablespoons mustard


• 1 teaspoon garlic powder


• Salt and pepper to taste


• 6 hoagie rolls, for serving

Instructions:

Put sliced onions and bell peppers on the bottom of a slow cooker

On top of the vegetables, put the bratwurst sausages

Beer, brown sugar, mustard, garlic powder, salt, and pepper should all be mixed together in a bowl

Put the mix on top of the bratwurst

When the sausages are done, cover them and cook on low for 6 to 8 hours or high for 3 to 4 hours

Put the brats on hoagie rolls and top them with the slow-cooked onions and peppers

Ingredients:

• 1 ripe banana


• 1/2 cup coconut milk


• 1/2 cup Greek yogurt


• 1/4 cup shredded coconut


• 1 tablespoon honey


• 1/2 teaspoon vanilla extract


• Ice cubes optional

Instructions:

Peel and slice the ripe banana

In a blender, combine the sliced banana, coconut milk, Greek yogurt, shredded coconut, honey, and vanilla extract

If desired, add a few ice cubes for extra chilliness

Blend everything until smooth and creamy

Pour the smoothie into a glass and garnish with a sprinkle of shredded coconut, if you like

Serve immediately and enjoy your refreshing Banana Coconut Smoothie!