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!