Ingredients:

• 2 cans black beans, drained and rinsed


• 2 cups corn kernels fresh or frozen


• 1 cup cherry tomatoes, halved


• 1/2 red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 1 avocado, diced


• 1/4 cup olive oil


• 2 tablespoons lime juice


• 1 teaspoon ground cumin


• Salt and pepper to taste

Instructions:

In a large bowl, combine black beans, corn, cherry tomatoes, red onion, cilantro, and avocado

In a small bowl, whisk together olive oil, lime juice, ground cumin, salt, and pepper

Pour the dressing over the salad and toss gently to combine

Refrigerate for at least 30 minutes to let the flavors meld before serving

Serve chilled and enjoy!

Ingredients:

• 1 shot of espresso


• 1 cup of milk


• 2 tablespoons of caramel syrup


• Whipped cream optional

Instructions:

Brew a shot of espresso using your espresso machine

Heat the milk in a saucepan or microwave until hot but not boiling

Pour the hot milk into a blender, add the caramel syrup, and blend until frothy

Pour the caramel milk mixture into a mug

Add the freshly brewed espresso shot to the mug and stir to combine

Top with whipped cream if desired

Enjoy your creamy caramel latte!

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced


• 1 cup fresh pineapple chunks


• 1 red bell pepper, sliced


• 1 yellow bell pepper, sliced


• 1 onion, thinly sliced


• 3 cloves garlic, minced


• 1 tablespoon fresh ginger, minced


• 1/4 cup soy sauce


• 2 tablespoons hoisin sauce


• 2 tablespoons rice vinegar


• 1 tablespoon honey


• 2 tablespoons vegetable oil


• 1 teaspoon cornstarch


• Salt and pepper to taste


• Cooked rice for serving

Instructions:

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, and cornstarch to make the sauce

Set aside

In a large skillet or wok, heat the vegetable oil over high heat

Add the sliced chicken and stir-fry for 3-4 minutes until it's no longer pink

Remove the chicken from the skillet and set aside

In the same skillet, add a bit more oil if needed and add the minced garlic and ginger

Stir-fry for about 30 seconds until fragrant

Add the sliced onion and bell peppers to the skillet

Stir-fry for 2-3 minutes until they start to soften

Return the cooked chicken to the skillet and pour the sauce over everything

Stir-fry for another 2-3 minutes until the sauce thickens and coats the ingredients

Add the pineapple chunks and stir-fry for an additional 1-2 minutes until heated through

Season with salt and pepper to taste

Serve the Pineapple Ginger Chicken Stir Fry over cooked rice

Enjoy your delicious homemade stir fry!

Ingredients:

• 6 cups crispy rice cereal


• 4 cups mini marshmallows


• 1/4 cup unsalted butter


• 1/2 cup malted milk powder


• 1 cup crushed malted milk balls


• 1/2 cup chocolate chips

Instructions:

Crush the malted milk balls and mix them with the crispy rice cereal in a large bowl

In a different bowl that can go in the microwave, melt the butter and mini marshmallows in 30 second bursts, stirring each time until the mixture is smooth

Add the malted milk powder to the marshmallow mix and mix it in well

Pour the marshmallow mix over the cereal and malted milk balls, and quickly mix to make sure everything is covered

While the mixture is still warm, slowly add the chocolate chips

On a baking sheet lined with parchment paper, use your hands or a spoon that have been lightly greased to scoop the mixture and shape it into cookie-sized rounds

For about 30 minutes, let the cookies cool and set at room temperature

The cookies are ready to eat when they are firm

Ingredients:

• 2 cups all-purpose flour


• 1 cup granulated sugar


• 1/2 teaspoon salt


• 1 cup unsalted butter, cold and cubed


• 1 cup chopped pecans


• 1 cup caramel sauce


• 1 teaspoon vanilla extract


• 1/2 teaspoon sea salt

Instructions:

Preheat the oven to 350F 175C and line a 9x13-inch baking pan with parchment paper

In a large bowl, combine the flour, granulated sugar, and salt

Cut in the cold cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs

Press 2/3 of the mixture into the prepared baking pan to form an even crust

Bake the crust in the preheated oven for about 20 minutes, or until it's just starting to turn golden

Remove the crust from the oven and sprinkle the chopped pecans evenly over the crust

In a separate bowl, mix together the caramel sauce and vanilla extract

Pour the caramel mixture over the pecan layer, spreading it evenly

Sprinkle the remaining crumb mixture over the caramel layer

Bake for an additional 20-25 minutes, or until the top is golden brown

Remove from the oven and immediately sprinkle the sea salt over the top while it's still warm

Allow the bars to cool completely in the pan before cutting into squares