Ingredients:

• 1 pound large shrimp, peeled and deveined


• 2 cups mixed salad greens


• 1 cup cherry tomatoes, halved


• 1/2 cup green beans, blanched and cut into bite-sized pieces


• 4 hard-boiled eggs, quartered


• 1/4 cup Kalamata olives, pitted


• 2 tablespoons capers


• 1/4 cup red onion, thinly sliced


• 1/4 cup fresh basil leaves


• 1/4 cup fresh parsley leaves


• 2 tablespoons extra-virgin olive oil


• 2 tablespoons red wine vinegar


• Salt and pepper to taste

Instructions:

Bring water to a boil in a large pot

Add the green beans and cook for two to three minutes, until they are soft but still crisp

To stop the cooking process, drain them and put them right away in ice water

Put away

Get a grill or grill pan hot, but not too hot

Add salt, pepper, and olive oil to the shrimp

The shrimp should be grilled for two to three minutes on each side until they are pink and opaque

Take it off the grill and set it aside

Put the mixed salad greens in the bottom of a large salad bowl

On top of the greens, put the hard-boiled eggs, whitened green beans, cherry tomatoes, capers, red onion, fresh basil, and fresh parsley

Add the shrimp that you grilled to the salad

Extra-virgin olive oil and red wine vinegar will make the dressing

Mix them together in a small bowl with a whisk

Put the dressing on top of the salad

Add salt and pepper to the salad as needed

Gently toss the salad to mix all the ingredients together

Feel free to serve the Shrimp Nicoise Salad right away and enjoy!

Ingredients:

• 8 oz pasta


• 2 tbsp olive oil


• 2 cloves garlic, minced


• 1 small onion, thinly sliced


• 1 bell pepper, thinly sliced


• 1 cup cherry tomatoes, halved


• 1 cup broccoli florets


• 1 cup sliced mushrooms


• 1/2 cup grated Parmesan cheese


• Salt and pepper to taste


• Fresh basil leaves for garnish

Instructions:

Following the directions on the package, cook the pasta, drain it, and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the chopped onion and garlic and saut until the onions are clear and the garlic smells good

Bell pepper slices, cherry tomatoes, broccoli florets, and mushrooms should all be added

Cook the vegetables until they're soft but still have some crunch

Add pepper and salt to taste

Toss the cooked pasta and vegetables together in the pan after adding them

Add the grated Parmesan cheese to the pasta and vegetables, and then toss them again until the cheese melts and is spread out evenly

Add some fresh basil leaves as a garnish

Enjoy while hot!

Ingredients:

• 2 cups fresh strawberries, hulled and chopped


• 1/4 cup fresh basil leaves, chopped


• 1 cup heavy cream


• 1 cup whole milk


• 3/4 cup granulated sugar


• Pinch of salt

Instructions:

In a blender, combine the strawberries and basil leaves

Blend until smooth

In a medium saucepan, combine the strawberry-basil puree, heavy cream, whole milk, sugar, and salt

Heat the mixture over medium heat, stirring occasionally, until it begins to steam but not boil

Remove from heat

Transfer the mixture to a bowl and let it cool to room temperature

Cover the bowl and refrigerate the mixture for at least 4 hours or until thoroughly chilled

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions

Transfer the churned ice cream to a container, cover, and freeze until firm, about 4 hours or overnight

Ingredients:

• 1 cup almond flour


• 1/4 cup coconut flour


• 1/4 cup pumpkin puree


• 1/4 cup maple syrup


• 1/4 cup coconut oil, melted


• 1 tsp vanilla extract


• 1/2 tsp cinnamon


• 1/4 tsp nutmeg


• 1/4 tsp ginger


• 1/4 tsp salt


• 1/4 tsp baking soda


• 1/4 tsp baking powder


• 1/4 cup mini chocolate chips optional


• Coconut oil for frying

Instructions:

In a mixing bowl, combine almond flour, coconut flour, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder

If desired, fold in the mini chocolate chips into the batter

Form the batter into small donut holes, about 1-inch in diameter, and place them on a parchment-lined tray

Heat coconut oil in a frying pan over medium heat

Carefully fry the donut holes in batches, turning them until they are golden brown and cooked through, about 2-3 minutes per batch

Remove the donut holes and place them on a paper towel-lined plate to remove excess oil

Serve warm and enjoy your Paleo Pumpkin Donut Holes!

Ingredients:

• 2 cups all-purpose flour


• 1 cup vegan sour cream


• 1 cup sugar


• 1/2 cup vegan butter, softened


• 1/2 cup unsweetened applesauce


• 2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 teaspoon vanilla extract


• 1/2 teaspoon almond extract


• 1 cup diced peaches fresh or canned, drained


• 1 tablespoon flour for coating peaches

Instructions:

Preheat oven to 350F 175C

Grease and flour a 9x5 inch loaf pan

In a small bowl, coat diced peaches with 1 tablespoon of flour to prevent sinking during baking

Set aside

In a large bowl, cream together vegan butter and sugar until light and fluffy

Add vegan sour cream, applesauce, vanilla extract, and almond extract

Mix well

In another bowl, sift together 2 cups of flour, baking powder, baking soda, and salt

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

Fold in diced peaches

Pour batter into prepared loaf pan

Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean

Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack

Ingredients:

• 1 cup cooked quinoa


• 1 cup chopped kale


• 1 cup diced bell peppers assorted colors


• 1 cup shredded red cabbage


• 1 cup shredded carrots


• 1/2 cup diced cucumber


• 1/4 cup chopped fresh parsley


• 1/4 cup sliced almonds


• 2 tablespoons olive oil


• 2 tablespoons lemon juice


• 1 tablespoon maple syrup


• Salt and pepper to taste

Instructions:

Cook the quinoa and put it in a large bowl

Add the kale, bell peppers, red cabbage, carrots, cucumber, parsley, and almonds

To make the dressing, mix the maple syrup, lemon juice, olive oil, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and mix it all together until it's well covered

Serve right away or put in the fridge to enjoy later

Have fun!

Ingredients:

• 2 cups all-purpose flour


• 1 cup almond milk


• 1/2 cup maple syrup


• 1/4 cup coconut oil, melted


• 1 tsp vanilla extract


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1 large apple, grated


• Zest of 1 orange


• Juice of 1 orange

Instructions:

Warm the oven up to 175F 350C

Butter and flour a loaf pan

Put almond milk, maple syrup, melted coconut oil, and vanilla extract in a large bowl

Mix the flour, baking powder, baking soda, and salt in a different bowl using a whisk

Add the dry ingredients to the wet ones one at a time, mixing well after each addition

Add the orange zest, orange juice, and grated apple and mix until everything is well mixed

Spread out the batter in the loaf pan that has been prepared

Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean

Remove from the oven and let cool for 10 minutes in the pan

Then, move to a wire rack and let cool all the way through

Ingredients:

• 4 green tomatoes, sliced


• 1 cup all-purpose flour


• 2 eggs, beaten


• 1 cup breadcrumbs


• 1/2 cup cornmeal


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 4 burger buns


• 4 lettuce leaves


• 4 slices of bacon, cooked


• 4 slices of cheddar cheese


• 1/4 cup mayonnaise


• 1 tablespoon hot sauce


• 1 tablespoon vegetable oil


• Pickles for garnish

Instructions:

In a shallow bowl, combine flour, cornmeal, salt, and black pepper

Dip tomato slices into the beaten eggs, then coat with the breadcrumb mixture

Heat vegetable oil in a skillet over medium-high heat

Fry the tomato slices until they are golden brown and crispy, about 2-3 minutes per side

Drain on paper towels

In a small bowl, mix mayonnaise and hot sauce to make a spicy mayo sauce

Toast the burger buns in the skillet or oven until lightly browned

Spread spicy mayo on the bottom half of each bun

Place a lettuce leaf on top of the mayo, followed by a fried green tomato slice

Add a slice of cheddar cheese and a cooked bacon slice on top of each tomato

Top with the other half of the bun

Serve the Fried Green Tomato Burgers with pickles on the side

Enjoy your delicious burger!

Ingredients:

• 6 slices bacon, chopped


• 1/4 cup brown sugar


• 4 cups popped popcorn


• 1 can 14 ounces sweetened condensed milk


• 2 cups heavy cream, cold


• 1 teaspoon vanilla extract


• 1/4 teaspoon salt

Instructions:

In a skillet, cook chopped bacon until crispy

Add brown sugar to the skillet with the bacon and cook until bacon is caramelized and coated in sugar

Remove from heat and let cool

In a large mixing bowl, combine sweetened condensed milk, vanilla extract, and salt

Mix until well combined

In a separate bowl, whip heavy cream until stiff peaks form

Gently fold whipped cream into the sweetened condensed milk mixture until fully combined

Add popped popcorn and candied bacon to the mixture and gently fold until evenly distributed

Pour mixture into a loaf pan or freezer-safe container, cover with plastic wrap, and freeze for at least 6 hours or overnight

Serve and enjoy!

Ingredients:

• 4 russet potatoes, thinly sliced


• 2 cups heavy cream


• 1 cup grated Gruyre cheese


• 1/2 cup grated Parmesan cheese


• 2 cloves garlic, minced


• 2 tablespoons unsalted butter


• Salt and pepper to taste


• Fresh thyme leaves for garnish

Instructions:

Warm the oven up to 190C 375F

Slowly bring the heavy cream to a boil in a saucepan over medium-low heat

Add the garlic that has been chopped up, salt, and pepper

Butter a baking dish and put sliced potatoes in the bottom of it

Add some of the cream mixture to the potatoes, and then sprinkle both kinds of cheese on top

Layer again and again until all the potatoes, cream, and cheese are gone

Add one more layer of cheese on top to finish

Put butter on top and cover the dish with foil

After 45 minutes, take off the foil and bake for another 15 to 20 minutes, until the potatoes are soft and the top is golden brown

Before serving, sprinkle with fresh thyme leaves