Paleo Garlic Breadsticks

A tasty and nut-free substitute for classic garlic bread are these Paleo garlic breadsticks. They are ideal for people on a Paleo or nut-free diet because they are made with almond flour and coconut flour. Savor them as a snack or as a side dish!

Ingredients:

• 2 cups blanched almond flour
• 1/4 cup coconut flour
• 2 tablespoons ground flaxseed
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 large eggs
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons water

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Almond flour, coconut flour, ground flaxseed, baking soda, and sea salt should all be combined in a big mixing bowl

Mix thoroughly after adding the fresh parsley and minced garlic to the dry ingredients

Whisk the eggs, water, apple cider vinegar, and olive oil in a different bowl

Once a dough forms, pour the wet mixture into the dry mixture and stir

Using your hands, form the dough into a rectangle that is about 1/2 inch thick and place it on the baking sheet that has been prepared

Bake for 20 to 25 minutes, or until the breadsticks are firm to the touch and golden brown, in a preheated oven

Take them out of the oven and allow them to cool down a bit before slicing them into breadsticks

Enjoy and warm up!

Sangria, Sangria, Sangria!!!

This Sangria recipe is perfect for gatherings with friends and family, bringing a burst of fruity flavors with a refreshing kick. It's a delightful blend of red wine, citrus juices, and assorted fruits, making it a vibrant and flavorful drink for any occasion.

Ingredients:

• 3 bottles red wine
• 1 cup orange juice
• 1/2 cup brandy
• 1/4 cup triple sec
• 1/4 cup simple syrup
• 2 oranges, sliced
• 2 lemons, sliced
• 2 limes, sliced
• 1 apple, diced
• 1 cup mixed berries strawberries, blueberries, raspberries
• 2 cups sparkling water or club soda
• Ice cubes

Instructions:

In a large pitcher, combine red wine, orange juice, brandy, triple sec, and simple syrup

Stir well to mix all ingredients

Add sliced oranges, lemons, and limes, along with diced apple and mixed berries

Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld

Before serving, stir in sparkling water or club soda

Serve Sangria over ice cubes in glasses, garnished with additional fruit slices if desired

Strawberry Rainer Cherry Muddler

A tasty mix of fresh strawberries, sweet Rainer cherries, and tangy lime, made even better with white rum and a touch of mint. This drink is great on sunny days or any other time you want something fruity and cool.

Ingredients:

• 3 fresh strawberries
• 5 Rainer cherries, pitted
• 1 tablespoon simple syrup
• 2 ounces white rum
• 1/2 ounce lime juice
• Ice cubes
• Splash of club soda
• Mint sprig, for garnish

Instructions:

Put fresh strawberries, pitted Rainier cherries, and simple syrup in a cocktail shaker

Muddle the ingredients together

Put ice cubes, white rum, and lime juice in the shaker

Make sure to shake it well until it's cold

Strain the drink into an ice-filled highball glass

Add a splash of club soda on top

Add a sprig of mint as a garnish

Have fun with your Strawberry Rainer Cherry Muddler!

Paleo Pumpkin Raisin Cookies

Made with pureed pumpkin, coconut flour, and maple syrup for sweetness, these Paleo pumpkin-raisin cookies are a tasty treat. They are ideal for meeting your sweet tooth without deviating from your Paleo diet.

Ingredients:

• 1 cup coconut flour
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 cup raisins

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine coconut flour, pumpkin puree, maple syrup, eggs, vanilla extract, cinnamon, nutmeg, and cloves

Mix well until a dough forms

Fold in raisins into the dough until evenly distributed

Line a baking sheet with parchment paper

Roll dough into tablespoon-sized balls and place them on the prepared baking sheet

Flatten each ball slightly with your fingers

Bake in the preheated oven for 12-15 minutes or until the edges are golden brown

Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Enjoy your Paleo Pumpkin Raisin Cookies!

Reindeer Cakepops

For the holiday season, these cute Reindeer Cakepops are a tasty and festive treat. These cakepops are ideal for celebrations or as a charming present that will please both adults and children.

Ingredients:

• 1 box of chocolate cake mix
• 1/2 cup of chocolate frosting
• 1 package of chocolate melting wafers
• 24 lollipop sticks
• 48 candy eyes
• 24 red M&M candies for noses
• 48 pretzel twists for antlers

Instructions:

Bake the chocolate cake according to the package instructions and let it cool completely

In a large bowl, crumble the cooled cake and mix in the chocolate frosting until well combined

Form cake mixture into small balls and place on a lined baking sheet

Insert a lollipop stick into each cake ball and freeze for 30 minutes

Melt the chocolate melting wafers according to the package instructions

Dip each cakepop into the melted chocolate, making sure to coat it completely

Allow excess chocolate to drip off

Place the coated cakepops back on the lined baking sheet and immediately attach candy eyes, a red M&M for the nose, and pretzel twists for antlers

Allow the chocolate to set completely before serving

Tomato & White Bean Soup with Smoked Sundried Tomatoes

White beans add richness, sundried tomatoes add sweetness, and crushed tomatoes add strength to this hearty and tasty soup. The smoked sun-dried tomatoes give this comforting dish a nice smokey flavor.

Ingredients:

• 1 can 14 oz white beans, drained and rinsed
• 1 can 28 oz crushed tomatoes
• 1/2 cup smoked sundried tomatoes, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the chopped garlic and onions, and cook until the onions are soft

Crushed tomatoes, white beans, and smoked sun-dried tomatoes should all be mixed in

Add vegetable broth and season with salt, black pepper, oregano, basil, red pepper flakes, and oregano

Turn down the heat and let the soup cook for twenty to twenty-five minutes

Check the seasoning and make changes if needed

Put it on the table hot, with grated Parmesan cheese and fresh basil leaves on top

Crock Pot BBQ Ribs

Enjoy the tasty and tender goodness of Crock Pot BBQ Ribs. These ribs are slow-cooked to perfection and smothered in a tasty homemade BBQ sauce. Any barbecue fan will want to lick their lips.

Ingredients:

• 3 lbs pork ribs
• 1 cup BBQ sauce
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

Take the membrane off of the back of the ribs

To make the BBQ sauce, put brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, and salt in a bowl and mix them together

Spread the BBQ sauce all over the ribs, making sure they are well covered

Put the ribs in a crock pot and stand them up against the sides

The meaty side should face outward

Add any extra BBQ sauce to the ribs in the crock pot

Leave the lid on and set the heat to low

Cook for 6 to 8 hours, or until the meat is soft and can be easily pulled off the bones

Optional: Move the ribs to a hot grill and cook for another 10 to 15 minutes, basting them with more BBQ sauce, for a charred finish

Serve the tasty BBQ ribs from the crock pot and enjoy!