Ingredients:

• 1 cup all-purpose flour
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• 1/4 cup cocoa powder
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/2 cup unsalted butter, softened
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• 1/2 cup granulated sugar
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• 1/2 cup brown sugar, packed
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 1/2 cup semi-sweet chocolate chips
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• Nutella, for stuffing
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Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy

Beat in the egg and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the semi-sweet chocolate chips

Scoop about 1 tablespoon of cookie dough and flatten it in your palm

Place a small spoonful of Nutella in the center of the flattened dough

Wrap the dough around the Nutella, sealing it well, and roll into a ball

Place the stuffed cookie dough balls onto the prepared baking sheet

Bake in the preheated oven for about 10-12 minutes

The cookies should still be soft when you take them out, as they will firm up while cooling

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Ingredients:

• 8 oz penne pasta
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• 1 red bell pepper, thinly sliced
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• 1 yellow bell pepper, thinly sliced
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• 1 green bell pepper, thinly sliced
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• 1 red onion, thinly sliced
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• 3 cloves garlic, minced
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• 2 tablespoons olive oil
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• 1 can 14 oz diced tomatoes
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• 1 teaspoon chili powder
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• 1 teaspoon cumin
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• 1/2 teaspoon paprika
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• 1/2 teaspoon dried oregano
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• Salt and pepper to taste
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• 1 cup vegetable broth
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• 1/2 cup heavy cream
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• 1 cup shredded cheddar cheese
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• Fresh cilantro for garnish
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• Sliced avocado for garnish
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Instructions:

Cook the penne pasta according to package instructions

Drain and set aside

In a large skillet, heat the olive oil over medium-high heat

Add the sliced red, yellow, and green bell peppers, as well as the red onion, to the skillet

Saut for about 5 minutes until they start to soften

Add the minced garlic and saut for another 30 seconds until fragrant

Stir in the diced tomatoes, chili powder, cumin, paprika, dried oregano, salt, and pepper

Cook for 2-3 minutes

Add the cooked penne pasta to the skillet and stir to combine with the vegetable and spice mixture

Pour in the vegetable broth and heavy cream

Bring the mixture to a simmer and let it cook for 5-7 minutes until the sauce thickens

Stir in the shredded cheddar cheese until it melts and the sauce is creamy

Remove from heat and garnish with fresh cilantro and sliced avocado

Serve hot and enjoy your One-Pan Veggie Fajita Pasta!

Ingredients:

• 1 cup coconut water
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• 1 ripe mango, peeled and diced
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• 1 cup strawberries, hulled
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• 1 banana, peeled
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• 1/2 cup Greek yogurt
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• 1 tablespoon honey optional
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• Ice cubes optional
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Instructions:

In a blender, combine coconut water, mango, strawberries, banana, Greek yogurt, and honey if using

Blend until smooth and creamy

Add ice cubes if desired and blend again until smooth

Pour into glasses and serve immediately