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!