SuperTastyBites

Roasted butternut squash with a sweet and tangy pomegranate vinaigrette is the ultimate winter salad recipe. It's also Vegan, Paleo and Keto friendly! Pomegranate Vinaigrette 3/4 cup of fresh pomegranate seeds - or you can use 1/2 cup of pomegranate juice. 1/2 cup - good quality olive oil 1/4 cup maple syrup - you can also use honey or agave syrup - I recommend starting with 1/8 of a cup, taste then add more if desired. 1 Tbsp. lemon juice 1 Tbsp. apple cider vinegar ( you can also use white balsamic vinegar) 1 tsp. Dijon mustard 1 pinch of salt optional pinch of pepper. You will need a high speed blender if you use whole pomegranate seeds, a good blender will give you a creamy and smooth texture and completely blend the seeds. For the salad You can use roasted butternut squash - or pumpkin - or any kind of winter squash. As for the greens - I used a blend of arugula and baby kale. But you use any kind of greens that you prefer. I also added some diced fresh apples which I really liked - but you can add anything you like to your salad. I highly recommend trying the pomegranate vinaigrette - I really loved that dressing a lot and will be making it again. Thank you for watching and Happy Cooking!

What the heck is fizzy water cornbread? This recipe is quite possibly the lightest fluffiest cornbread recipe in the world! No egg or milk and just a bit of butter, and you can make it completely vegan as well. It's my new favorite alternative cornbread recipe! INGREDIENTS * amount is for one 8x8" baking pan - or 9 to 10 muffins 90 grams - spelt flour 90 grams - yellow cornmeal 2 tsp baking soda 1/4 tsp. salt 56 grams - unsalted butter - melted and cooled ( you can use a vegan butter - but do not use oil) 90 ml. agave syrup ( can also use honey - but DO NOT recommend maple syrup fir this recipe) 235 ml sparkling mineral water ( do not use a flavored water - use just plain fizzy water) 1 Tbsp. apple cider vinegar (white vinegar is also fine) Follow instructions in video For baking - grease and line pan Pre heat oven to 425 degrees Fahrenheit Bake for 5 minutes - then reduce heat to 375 degrees F and bake another 15 to 20 minutes. For muffins bake only for 12 to 15 minutes For 8x8 pan - bake total 20 to 25 minutes Depending on your oven & check the doneness with a tooth pick or knife If you have any questions about this recipe please drop me a message in the comment box. I hope you give this recipe a try. I was very pleased with the end result and will be making this cornbread for Thanksgiving this year! Happy Baking!

It only takes 2 ingredients to make a memorable dessert that will put some heat into your love life. Dark Mexican Chocolate infused with guajillo chili and heavy cream is all you need to make this inspired chocolate mousse. This dessert has just the right amount of heat and sweet with delicious decadent dark chocolate. Chocolate desserts are always romantic and serving this creamy mousse in a wine glass adds an extra special touch. ONLY 2 INGREDIENTS NEEDED - Amount will make 2 servings - double to make 4 100 grams - semi - sweet dark chocolate - I used a Mexican dark chocolate that has guajillo chili in it - but any dark chocolate infused with chili will work. If you cannot find a chocolate with chili you can always add some cayenne or a touch of chili pepper juice to the mix. 200 ml heavy cream - COLD use 50 ML in the bowl while melting chocolate - then whip the 150 ml of cream in a chilled bowl until soft peaks form. Follow instructions in video

The ultimate comfort soup recipe! Delicious, creamy and hearty cheeseburger soup topped with bacon bits and a pinch of cayenne! This recipe is easy to customize according to your taste preference and you can even swap out ground beef for group turkey instead! INGREDIENTS 1/2 ground beef ( you can use a full pound of ground beef if you want it extra beefy) 2 TBS cooking oil ( 1 TBS to cook ground beef + 1 TBS for sautéing veggies) 2 TBS unsalted butter ( for sautéing veggies) 3/4 cup chopped onion (white or yellow onion works best for this recipe) 3/4 cup chopped celery 3/4 cup shredded carrot 1 tsp. dried basil ( this is optional and I did not add it to my soup) 2 TBS fresh parsley ( finely chopped) - add to soup at end of cooking time 2 cups peeled and cubed potato (yellow or russet potato works well) 3 cups beef or chicken broth ( I ended up using beef bone stock) Roux - You want a Blond Roux - so be careful not to over cook. 1/4 cup all purpose flour 2 TBS unsalted butter 2 to 4 cups cheese - You can use cheddar, jack, Colby jack or Velveeta - I ended up using just 2 cups then added more cheese in the bowl when serving - but you can add more cheese if you prefer. 3/4 cup whole milk salt and pepper to taste - I ended up using 1 tsp. salt and 3/4 tsp pepper *You can also add 1/2 cup sour cream after soup is finished cooking -if you want to add some extra creaminess. For garnish - you can add more cheese, or a dollop of sour cream, bacon bits, fresh parsley, and a pinch of cayenne if you want some heat. Follow directions in video - and please leave a comment if you end up making this recipe or have any questions. Thank you for watching and hope you give this video a BIG thumbs up and subscribe - will be posting new recipes weekly! Happy Cooking! Kristina - Super Tasty Bites

My new favorite banana bread recipe - so moist and delicious and super easy to make! INGREDIENTS 1 over ripe banana (mashed until smooth) 1 cup brown sugar (coconut sugar also works well for this recipe) 1/3 cup vegetable oil (I used organic sunflower oil) 3 TBS unsalted butter - melted and cooled 1 whole egg - room temperature 1 tsp. Vanilla extract 3/4 cup all purpose flour (I used all purpose Einkorn flour) 1 tsp. Baking Powder 1 tsp. ground cinnamon 1/4 to 1/2 tsp. Allspice (you can omit if you do not like allspice) FOLLOW INSTRUCTIONS IN VIDEO Pre-heat oven to 350 degrees Fahrenheit Lightly grease and flour an 8x8" inch baking pan Pour batter into pan - and bake in oven for 35 to 40 minutes - or until a toothpick or knife inserted comes out clean. Allow to cool in pan for about 15 to 20 minutes before removing. Then cut into slices and enjoy! This bread keeps fresh in airtight container for 3 to 4 days. Thank you for watching and hope you give this recipe a try! Kristina - Super Tasty Bites