Ingredients:

• 1


• 5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes


• 1 red bell pepper, cut into 1-inch pieces


• 1 green bell pepper, cut into 1-inch pieces


• 1 yellow onion, cut into 1-inch pieces


• 8-10 wooden skewers, soaked in water for 30 minutes


• For the marinade:


• 1/4 cup olive oil


• 2 tablespoons lime juice


• 2 cloves garlic, minced


• 1 teaspoon chili powder


• 1 teaspoon cumin


• 1/2 teaspoon paprika


• 1/2 teaspoon dried oregano


• Salt and pepper to taste


• For serving:


• Tortillas


• Salsa


• Sour cream


• Guacamole

Instructions:

Put all the ingredients for the marinade in a bowl and mix them well

Put the chicken cubes in a shallow dish or a bag with a zipper top

Pour the marinade over them

Put it in the fridge for at least 30 minutes, but preferably up to 4 hours, to marinate

Then seal the bag or cover the dish

Warm up the grill over medium-high heat

As you go through the marinated chicken, bell peppers, and onion, switch between the chicken and vegetables on the wet wooden skewers

Grill the kabobs for 10 to 15 minutes, turning them over every so often, until the chicken is cooked all the way through and the vegetables are charred and soft

Warm the tortillas on the grill for about a minute on each side while the kabobs are cooking

It's a great meal to serve the chicken fajita kabobs with warm tortillas, salsa, sour cream, and guacamole

Ingredients:

• 3 cups all-purpose flour


• 1 1/2 cups warm water


• 1 1/2 teaspoons salt


• 1/4 teaspoon instant yeast


• 2 tablespoons olive oil


• 1 tablespoon fresh rosemary, chopped

Instructions:

In a large bowl, combine flour, salt, and instant yeast

Add warm water and olive oil to the dry ingredients

Mix until a sticky dough forms

Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, allowing it to rise

After rising, lightly flour a piece of parchment paper

Transfer the dough onto the parchment paper

Fold the dough over a few times to shape it into a round loaf

Sprinkle chopped rosemary on top and gently press it into the dough

Using the parchment paper, transfer the dough into the Instant Pot insert

Pour 1 cup of water into the Instant Pot

Close the lid, set the vent to 'Sealing', and select the 'Pressure Cook' function

Set the timer for 40 minutes at high pressure

Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick release of any remaining pressure

Carefully remove the bread from the Instant Pot using oven mitts or tongs

Let the bread cool on a wire rack before slicing and serving

Ingredients:

• 2 cups vodka


• 1 cup blue curaao


• 1 cup cranberry juice


• 1 cup lemon-lime soda


• 1/2 cup lemon juice


• 1/2 cup simple syrup


• Ice cubes


• Lemon slices and blueberries for garnish

Instructions:

Put blue curaao, cranberry juice, lemon-lime soda, lemon juice, and simple syrup in a large pitcher

Make sure to stir the ingredients together well

Put ice cubes in glasses

In each glass, pour the punch over the ice

Add some blueberries and lemon slices to the top of each glass

Enjoy! Serve cold

Ingredients:

• 4 bone-in, skin-on chicken thighs


• 2 cups sweet potatoes, diced


• 2 cups carrots, sliced


• 2 cups broccoli florets


• 2 tablespoons olive oil


• 1 teaspoon sea salt


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/2 teaspoon turmeric powder

Instructions:

Preheat your oven to 400F 200C

In a large mixing bowl, combine the sweet potatoes, carrots, and broccoli

Drizzle olive oil over the vegetables and sprinkle with sea salt, thyme, rosemary, garlic powder, onion powder, and turmeric powder

Toss to coat evenly

Place the chicken thighs on a sheet pan lined with parchment paper or a silicone baking mat

Arrange the seasoned vegetables around the chicken on the same sheet pan

Roast in the preheated oven for 35-40 minutes or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through cooking

Serve hot and enjoy your delicious AIP Sheet Pan Roasted Chicken and Vegetables!

Ingredients:

• 1 cup of pineapple chunks


• 1 cup of fresh strawberries


• 1/2 cup of Greek yogurt


• 1/2 cup of coconut milk


• 1 tablespoon of honey


• Ice cubes optional

Instructions:

Put the fresh strawberries and chunks of pineapple into a blender

Also, put the Greek yogurt and coconut milk in the blender

Add the honey to make it sweet

You can add ice cubes to make it colder and thicker if you want to

Mix everything together until it's smooth and creamy

Place Pineapple Strawberry Smoothie-2 in a glass and serve right away

Ingredients:

• 4 slices cooked bacon


• 2 cups mixed salad greens


• 1/2 avocado, sliced


• 4 cherry tomatoes, halved


• 2 hard-boiled eggs, sliced


• 2 tbsp olive oil


• 1 tbsp balsamic vinegar


• Salt and pepper, to taste

Instructions:

Arrange the salad greens on a plate

Top with sliced avocado, halved cherry tomatoes, and sliced hard-boiled eggs

Crumble cooked bacon over the salad

Drizzle with olive oil and balsamic vinegar

Season with salt and pepper to taste

Enjoy your easy and delicious low carb lunch!

Ingredients:

• 8 oz spaghetti


• 1 cup marinara sauce


• 1/2 cup shredded mozzarella cheese


• 1/4 cup sliced pepperoni


• 1/4 cup sliced black olives


• 1/4 cup sliced green bell pepper


• 1/4 cup sliced red onion


• 1/4 teaspoon dried oregano


• 1/4 teaspoon garlic powder


• Salt and pepper to taste


• Fresh basil leaves for garnish

Instructions:

Preheat your oven to 375F 190C

Cook the spaghetti according to the package instructions until al dente

Drain and set aside

In a large mixing bowl, combine the cooked spaghetti, marinara sauce, half of the mozzarella cheese, pepperoni, black olives, green bell pepper, red onion, dried oregano, and garlic powder

Season with salt and pepper to taste

Mix everything together until well combined

Transfer the spaghetti mixture to a greased baking dish

Top it with the remaining mozzarella cheese

Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly, and the spaghetti is heated through

Remove from the oven and garnish with fresh basil leaves

Serve hot, and enjoy your delicious Baked Pizza Spaghetti!

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup desiccated coconut


• 1/2 cup coconut milk


• 1/2 cup water


• 2 eggs


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/4 cup chopped fresh cilantro


• 1/4 cup chopped fresh mint leaves


• 200g smoked salmon slices


• Soy sauce for drizzling


• Lime wedges for serving


• Vegetable oil for cooking

Instructions:

Put the all-purpose flour and dried coconut into a bowl and mix them together

The coconut milk, water, eggs, salt, and black pepper should all be mixed together well in a different bowl

Mix the dry ingredients with the wet ones until you get a smooth batter

Add the chopped mint leaves and cilantro to the batter

With the pan on medium-high heat, add a little vegetable oil to the bottom to coat it

To make a thin pancake, pour a ladleful of the batter onto the pan

As soon as the bottom turns golden brown and the edges begin to crisp up, the food is ready

It will take another two minutes of cooking until the pancake is crispy and fully cooked

Do it again with the rest of the batter, adding more oil to the pan if needed

Soy sauce, lime wedges, and slices of smoked salmon should be put on top of a pancake on a plate before it is served

With salmon and a burst of fresh Asian herbs, your coconut pancakes will taste great

Ingredients:

• 1 cup sorghum flour


• 1/2 cup buttermilk


• 3 large eggs


• 2 tablespoons maple syrup


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt


• 2 tablespoons butter


• 1 cup fresh cranberries


• 1/4 cup pure maple syrup


• 1/4 cup water


• 1 teaspoon cornstarch


• Powdered sugar for dusting optional

Instructions:

Preheat your oven to 425F 220C

In a blender, combine sorghum flour, buttermilk, eggs, 2 tablespoons of maple syrup, vanilla extract, and salt

Blend until smooth

Place the butter in a 10-inch cast-iron skillet and melt it in the preheated oven

Swirl the butter to coat the skillet evenly

Pour the batter into the hot skillet and return it to the oven

Bake for 20-25 minutes, or until puffed up and golden brown

While the Dutch baby is baking, prepare the cranberry sauce

In a saucepan, combine fresh cranberries, 1/4 cup maple syrup, and water

Cook over medium heat until the cranberries burst and the sauce thickens slightly

In a small bowl, mix 1 teaspoon of cornstarch with a little water to create a slurry

Stir the slurry into the cranberry sauce and cook for an additional 2-3 minutes until the sauce thickens to your desired consistency

Once the Dutch baby is done baking, remove it from the oven

Pour the cranberry sauce over the Dutch baby

Dust with powdered sugar if desired, and serve immediately

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!