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!

Vegan Papaya Salad

A vegan papaya salad that is cool and sour, with crunchy peanuts, fresh cilantro, and a lime dressing that is very sour.

Ingredients:

• 1 small green papaya, shredded
• 1 carrot, shredded
• 1/4 cup peanuts, crushed
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 small red chili, minced
• 2 tablespoons fresh cilantro, chopped
• Salt to taste

Instructions:

In a large bowl, combine shredded papaya and carrot

In a small bowl, whisk together lime juice, soy sauce, maple syrup, sesame oil, garlic, chili, and salt

Pour the dressing over the papaya and carrot mixture

Toss well to combine

Sprinkle crushed peanuts and fresh cilantro on top

Serve immediately or refrigerate for later

Enjoy!

Slow Cooker Beef Stew

This hearty slow cooker beef stew is the perfect comfort food for chilly days. Tender beef, potatoes, carrots, and aromatic herbs simmer together in a savory broth, creating a delicious and satisfying meal.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 large potatoes, peeled and diced
• 4 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 can diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons all-purpose flour optional, for thickening

Instructions:

In a slow cooker, combine beef, potatoes, carrots, onion, and garlic

Stir in beef broth, diced tomatoes, Worcestershire sauce, thyme, rosemary, salt, and pepper

Cover and cook on low heat for 7-8 hours or high heat for 4-5 hours, until beef and vegetables are tender

Optional: If you prefer a thicker stew, mix 2 tablespoons of flour with some water to create a slurry

Stir the slurry into the stew during the last 30 minutes of cooking, and allow it to thicken

Farmers Market Vegetable Salad with Corn and Zucchini

This Farmers Market Vegetable Salad with Corn and Zucchini is a delightful and refreshing summer salad that celebrates the bounty of fresh produce available at your local farmers market. The combination of sweet corn, tender zucchini, and ripe cherry tomatoes is perfectly complemented by a simple yet flavorful dressing.

Ingredients:

• 2 ears of fresh corn, kernels removed
• 2 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Crumbled feta cheese optional, for garnish

Instructions:

In a large salad bowl, combine the fresh corn kernels, sliced zucchini, cherry tomatoes, and red onion

In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and pepper to create the dressing

Pour the dressing over the vegetables and toss to coat them evenly

Sprinkle the chopped fresh basil and parsley over the salad and gently toss again to combine all the ingredients

If desired, garnish the salad with crumbled feta cheese for added flavor

Serve the Farmers Market Vegetable Salad chilled and enjoy!

Copycat Boiling Crab Recipe

This Copycat Boiling Crab Recipe brings the flavors of the famous seafood boil restaurant to your own kitchen. With a blend of aromatic spices, fresh seafood, and buttery goodness, this recipe is perfect for a seafood feast at home.

Ingredients:

• 2 lbs king crab legs
• 2 lbs large shrimp, shell-on
• 2 lbs clams
• 1 lb mussels
• 1 lb corn on the cob, halved
• 1 lb baby potatoes, halved
• 1 head garlic, halved horizontally
• 4 lemons, halved
• 1 cup butter
• 1/4 cup Old Bay seasoning
• 2 tablespoons Cajun seasoning
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 tablespoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon sugar
• 1 tablespoon salt

Instructions:

Bring water to a boil in a big pot

Cut the lemons in half and add them, along with the garlic and all the spices

Let it cook on low heat for 10 minutes to let the flavors soak in

Put corn and potatoes in the pot

Let it cook for 10 minutes

Put shrimp, clams, mussels, and crab legs in the pot

Add five to seven more minutes of cooking time, or until the seafood is fully cooked

After draining the seafood and vegetables, put them on a big platter to serve

Put butter in a small saucepan and melt it over low heat

Add Old Bay seasoning and stir until everything is well mixed

Put the vegetables and seafood on a big platter

Pour the melted butter mixture over the top or put it out for people to dip their food in

Have fun!

Paleo Chicken & Mushroom Sauce

A delicious Paleo and Whole30 compliant chicken recipe featuring tender chicken breasts smothered in a creamy mushroom sauce. This dish is bursting with flavor while being low in carbs and dairy-free.

Ingredients:

• 4 chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 cup coconut cream
• 1 tbsp arrowroot powder
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1/4 tsp nutmeg
• 1/4 tsp paprika

Instructions:

Add salt and pepper to the chicken breasts

Put olive oil in a pan and heat it over medium-high heat

It will take about 4 to 5 minutes per side for the chicken breasts to get brown on both sides after you add them

Take it out of the pan and set it aside

Put the onion and garlic in the same pan

Saut until the onions are clear

When you add the mushrooms, cook them until they start to brown and give off their juices

Mix chicken broth and arrowroot powder in a small bowl until the powder is gone

Put the mixture into the pan

Coconut cream, dried thyme, rosemary, parsley, nutmeg, and paprika should all be mixed in

Turn the heat down to low and cook for about 5 minutes, until the sauce gets thicker

Put the chicken breasts back in the pan and cook on low heat for another 5 to 7 minutes, or until the chicken is fully cooked

A creamy mushroom sauce should be put on top of the chicken breasts

Keto Pumpkin Spice Latte

Indulge in the cozy flavors of fall with this sugar-free, low-carb Keto Pumpkin Spice Latte. Made with almond milk, pumpkin puree, and warm spices, it's a deliciously satisfying treat perfect for those following a ketogenic or THM-S lifestyle.

Ingredients:

• 1 cup unsweetened almond milk
• 2 tablespoons pumpkin puree
• 1 tablespoon granulated erythritol or preferred low-carb sweetener
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/2 cup strong brewed coffee or espresso
• Whipped cream optional
• Ground cinnamon for garnish optional

Instructions:

In a small saucepan, heat almond milk, pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract over medium heat

Whisk until well combined and heated through, about 5 minutes

Meanwhile, brew the coffee or espresso

Once the milk mixture is heated, remove from heat and pour it into a blender

Blend until frothy

Divide the brewed coffee or espresso between two mugs

Pour the frothy pumpkin milk mixture over the coffee

If desired, top with whipped cream and a sprinkle of ground cinnamon

Serve hot and enjoy!

Vegan Snow Covered Holly Leaf Cut Out Sugar Cookie and Royal Icing Recipe

Enjoy these vegan sugar cookies that are shaped like holly leaves covered in snow. They are great for the holidays or any other festive event. Use colorful vegan royal icing to decorate your treat for a fun treat that is also good for you and doesn't hurt animals.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup vegan butter, softened
• 1/2 cup granulated sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• Vegan royal icing powdered sugar, aquafaba, vanilla extract
• Green vegan food coloring
• Red vegan food coloring
• Powdered sugar for dusting

Instructions:

In a bowl, cream together vegan butter and sugar until smooth

Add almond milk and vanilla extract, mix until well combined

Gradually add flour and salt, mix until a dough forms

Wrap the dough in plastic wrap and refrigerate for at least 1 hour

Preheat oven to 350F 175C

Roll out the dough on a floured surface to about 1/4 inch thickness

Cut out holly leaf shapes using cookie cutters

Place the cookies on a baking sheet lined with parchment paper

Bake for 8-10 minutes or until edges are lightly golden

Let the cookies cool completely on a wire rack

Prepare vegan royal icing by whisking together powdered sugar, aquafaba, and vanilla extract until smooth and thick

Divide the icing into two bowls, dye one bowl green and the other red with vegan food coloring

Decorate the cooled cookies with the green icing to create holly leaves and the red icing to create berries

Allow the icing to set for about 1 hour

Once set, dust the cookies with powdered sugar to create a snowy effect

Serve and enjoy!

Keto Eggplant Gratin

This Keto Eggplant Gratin is a tasty and low-carb take on the traditional gratin dish. It's a satisfying and comforting meal for any occasion, with layers of soft eggplant, tasty marinara sauce, and gooey cheese.

Ingredients:

• 1 large eggplant, thinly sliced
• 2 tablespoons olive oil
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce sugar-free
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat oven to 400F 200C

Place eggplant slices on a baking sheet and brush both sides with olive oil

Season with salt and pepper

Bake for 15-20 minutes or until eggplant slices are tender

In a small bowl, mix together marinara sauce, minced garlic, and dried oregano

In a baking dish, layer half of the baked eggplant slices

Top with half of the marinara mixture and half of the mozzarella and Parmesan cheeses

Repeat the layers with the remaining ingredients

Bake for an additional 15 minutes or until cheese is bubbly and golden brown

Garnish with fresh basil leaves before serving

Crockpot Cheesy Chicken Spaghetti

This is a comforting and cheesy slow cooker recipe with perfectly cooked spaghetti, tender chicken, and creamy sauces.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 8 oz spaghetti, uncooked

Instructions:

Place chicken breasts in the bottom of the slow cooker

In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, diced tomatoes, chicken broth, onion, bell pepper, and garlic

Pour over chicken in slow cooker

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender

Remove chicken from slow cooker and shred with forks

Return shredded chicken to slow cooker

Stir in shredded cheddar cheese until melted

Break spaghetti in half and stir into the slow cooker mixture, ensuring spaghetti is submerged in the liquid

Cover and cook on high for an additional 30 minutes to 1 hour, until spaghetti is cooked to desired doneness

Serve hot and enjoy!

Low Carb Cranberry Walnut Crumb Bars

These Low Carb Cranberry Walnut Crumb Bars are a delightful keto-friendly treat perfect for the holiday season or anytime you're craving a sugar-free dessert. The tangy cranberry filling pairs perfectly with the buttery almond flour crust and crunchy walnut topping.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1 cup fresh cranberries
• 1/4 cup powdered erythritol or monk fruit sweetener for cranberry filling
• 1/4 cup chopped walnuts
• 1 tablespoon lemon juice
• 1 tablespoon water

Instructions:

Start by heating the oven to 350F 175C

Prepare an 8x8-inch baking pan by greasing it or putting parchment paper inside it

Put almond flour, coconut flour, powdered sweetener, and salt in a bowl and mix them together

The dry ingredients should be mixed with melted butter and vanilla extract

Mix until a crumbly dough forms

Cover the bottom of the baking pan with half of the dough and press it down evenly to make the base

Put the cranberries, powdered sugar, lemon juice, and water in a saucepan

For about 5 to 7 minutes, or until the cranberries pop and the mixture gets a little thicker, cook on medium heat

Take it off the heat and let it cool down a bit

Cover the bottom of the baking pan with the cranberry filling

Add the chopped walnuts to the rest of the dough mixture

Spread this crumbly mix out evenly on top of the cranberry layer

After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown

Before cutting the bars into squares, let them cool all the way in the pan

Have fun!

Strawberry Cheesecake Smoothie

This fresh strawberry smoothie tastes just like cheesecake, which is a treat. Rich cream cheese and creamy Greek yogurt go so well with the sweetness of fresh strawberries that you end up with a delicious treat.

Ingredients:

• 1 cup fresh strawberries
• 1/2 cup Greek yogurt
• 1/4 cup cream cheese
• 1/2 cup milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1/2 cup ice cubes

Instructions:

Combine all ingredients in a blender

Blend until smooth and creamy

Pour into glasses and serve immediately

Whole Wheat Lemon Poppy Seed Muffins

These Whole Wheat Lemon Poppy Seed Muffins are a great way to enjoy whole grains and citrusy flavors. Great for a snack or breakfast that is both healthy and tasty.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 1 lemon zest and juice
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a large bowl, mix together the whole wheat flour, sugar, baking powder, baking soda, salt, and poppy seeds

In a separate bowl, combine the lemon zest, lemon juice, yogurt, vegetable oil, egg, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; it's okay if there are a few lumps

Divide the batter evenly among the muffin cups, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, you can optionally drizzle a simple lemon glaze on top for extra lemony flavor

Enjoy!

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

Enjoy the ultimate comfort food for dessert with this Hot Fudge Peanut Butter Pudding Cake made in a slow cooker. Rich chocolate cake, creamy peanut butter, and gooey hot fudge sauce come together in this decadent dish that is easy to make in a crock pot.

Ingredients:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup creamy peanut butter
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 cup boiling water
• Vanilla ice cream optional, for serving
• Chopped peanuts optional, for garnish

Instructions:

Put flour, sugar, cocoa powder, baking powder, and salt in a bowl and mix them together

It will be smooth after you add the milk, peanut butter, melted butter, and vanilla extract

Add the chocolate chips and mix them in

Spread the batter out evenly in the bottom of a slow cooker that has been greased

To dissolve the sugar, add the rest of the sugar to a different bowl and boil water

Add the mix to the slow cooker with the batter

Don't stir

Put the lid on top and cook on high for two to three hours, or until the cake is set

If you want, you can serve it warm with vanilla ice cream and chopped peanuts

Keto Chicken Avocado Salad

A refreshing and satisfying low-carb lunch option packed with protein and healthy fats. Perfect for a quick and easy keto-friendly meal.

Ingredients:

• 2 cups cooked chicken breast, diced
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 2 tbsp chopped fresh cilantro
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

Dice the chicken and put it in a large bowl

Add the avocado, red onion, cucumber, and cilantro

Mix the mayonnaise and lime juice together in a small bowl

Add the dressing to the chicken mixture and mix it together gently

Add pepper and salt to taste

Serve cold

Blueberry Goat Cheese Chicken Salad

A tasty and energizing salad that is suitable for a Paleo diet, with crunchy walnuts, sweet blueberries, tart goat cheese, and soft chicken combined with a creamy peanut Dijon dressing.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups mixed salad greens
• 1 cup fresh blueberries
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon natural peanut butter
• Salt and pepper to taste

Instructions:

The chopped walnuts, blueberries, goat cheese, shredded chicken, and mixed salad greens should all be combined in a big bowl

To make the dressing, combine the extra virgin olive oil, peanut butter, balsamic vinegar, and Dijon mustard in a small bowl and whisk until well combined

After drizzling the salad with the dressing, gently toss to coat

To taste, add salt and pepper for seasoning

Enjoy and serve right away!

Grilled Chicken with Honey Mustard Sauce

Grilled chicken breasts that are juicy and glazed with a sweet and sour honey mustard sauce. This is the perfect combination of flavors for a BBQ.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce

Instructions:

Preheat the grill to medium-high heat

Season the chicken breasts with salt, pepper, garlic powder, and paprika

In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, and soy sauce to create the sauce

Grill the chicken breasts for 6-8 minutes per side or until fully cooked, basting with the honey mustard sauce during the last few minutes of cooking

Remove the chicken from the grill and let it rest for a few minutes

Serve the grilled chicken breasts drizzled with additional honey mustard sauce

Enjoy your delicious Grilled Chicken with Honey Mustard Sauce!

Homemade OREO Cheesecake Ice Cream

Indulge in the creamy goodness of homemade OREO cheesecake ice cream. With a rich blend of cream cheese, sweetened condensed milk, and crushed OREO cookies, this frozen treat is a delightful combination of flavors and textures.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 14 oz can sweetened condensed milk
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 cup crushed OREO cookies

Instructions:

Beat cream cheese in a bowl until it is smooth and creamy

Mix in the vanilla extract and sweetened condensed milk until everything is well mixed

Heavy cream should be whipped in a different bowl until stiff peaks form

Carefully fold the whipped cream into the cream cheese mixture until it is all mixed in

Add the crushed OREO cookies and mix well

Put the mixture in a container that can go in the freezer

Put it in the freezer for at least 6 hours, or until it gets firm

Serve and have fun!

Spinach & White Bean Soup

The earthy flavors of white beans and spinach are mixed with the fragrant flavors of garlic and thyme to make this hearty and healthy soup. It's a warm dish that's great for cold days and is full of protein and fiber.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 can 15 oz white beans, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and minced garlic, saut until softened

Pour in vegetable broth and water, bring to a simmer

Stir in white beans, chopped spinach, and dried thyme

Season with salt and pepper to taste

Let the soup simmer for 15-20 minutes until flavors meld together and spinach wilts

Stir in lemon juice just before serving

Serve hot, garnished with additional thyme if desired

Low Carb Creamy Chicken Mushroom Soup

This low-carb soup is delicious and comforting. It has soft chicken, earthy mushrooms, and a rich, creamy broth. Great for a cozy meal that fills you up.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 8 oz mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

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

Put in the chicken dices and cook until all sides are brown

Cut up some onion, garlic, and mushrooms and add them

Cook the vegetables in oil until they are soft

Add salt, pepper, dried thyme, and dried rosemary to taste

Put in the chicken broth and raise the heat

Wait 15 to 20 minutes and then serve

Add the heavy cream and stir it in

Let it cook for another 10 minutes

Make the seasonings taste better

Serve hot with fresh parsley on top

Chocolate Peanut Butter Crunch Brownies

The rich chocolate brownie, creamy peanut butter, chocolate chips, and crunchy rice cereal in these Chocolate Peanut Butter Crunch Brownies make them a very rich and tasty treat.

Ingredients:

• 1 box brownie mix
• 1/2 cup creamy peanut butter
• 1 cup chocolate chips
• 1 cup crispy rice cereal
• 1/4 cup chopped peanuts optional

Instructions:

Warm the oven up to 350F 175C and grease a 9x9-inch baking pan

Follow the directions on the brownie mix package to make it

Spread out half of the brownie batter in the pan that has been prepared

Over low heat, stir peanut butter and chocolate chips together in a small saucepan until smooth

Spread the peanut butter chocolate mixture out evenly over the brownie batter in the pan

Place rice cereal that is crispy on top of the peanut butter and chocolate area

Spread the rest of the brownie batter out evenly over the cereal layer

If you want, you can sprinkle chopped peanuts on top of the brownie batter

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with wet crumbs on it

Let brownies cool all the way down before cutting them into squares

Margarita Cake Parfait

Enjoy the cool flavors of a Margarita Cake that has been turned into a delicious parfait. Vanilla cake, zesty lime curd, and a hint of tequila and triple sec come together to make a one-of-a-kind dessert that is hard to resist.

Ingredients:

• 2 cups vanilla cake, crumbled
• 1 cup lime curd
• 1 cup whipped cream
• 1/4 cup tequila
• 2 tablespoons triple sec
• Lime zest for garnish

Instructions:

In serving glasses, layer crumbled vanilla cake at the bottom

In a separate bowl, mix tequila and triple sec

Drizzle the mixture over the cake in each glass

Spoon a layer of lime curd over the cake

Top with a generous layer of whipped cream

Repeat the layers until the glasses are filled, ending with a dollop of whipped cream on top

Garnish with lime zest

Chill in the refrigerator for at least 1 hour before serving