Ingredients:

• 1 cup quinoa


• 2 cups water


• 1 can 15 oz chickpeas, drained and rinsed


• 1 cup cherry tomatoes, halved


• 1 cucumber, diced


• 1/2 red onion, finely chopped


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh mint leaves, chopped


• 1/4 cup feta cheese, crumbled


• 1/4 cup olive oil


• 2 tablespoons lemon juice


• 1 garlic clove, minced


• Salt and pepper to taste

Instructions:

Run cold water over the quinoa several times to clean it

Get 2 cups of water to a boil in a medium-sized saucepan

Then add the quinoa and stir it around

Turn down the heat, cover, and let it simmer for 15 minutes, or until the quinoa is done and the water is gone

Take it off the heat and let it cool down

The cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese should all be put in a large bowl together

Put olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl and mix them together with a whisk

Add the dressing to the salad and mix it all together

Put it in the fridge for at least 30 minutes to let the flavors mix

Serve cold, and if you want, add more mint leaves to the top

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 2 tablespoons olive oil


• Salt and pepper to taste


• 1/2 cup mayonnaise


• 1 chipotle pepper in adobo sauce, minced


• 1 clove garlic, minced


• 1 tablespoon lime juice


• 1/2 teaspoon smoked paprika


• 1/4 teaspoon cayenne pepper


• 1 tablespoon chopped fresh cilantro optional, for garnish

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the shrimp with olive oil, salt, and pepper until evenly coated

Spread the shrimp in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 8-10 minutes, or until the shrimp are pink and opaque

While the shrimp are roasting, prepare the chipotle aioli

In a small bowl, mix together the mayonnaise, minced chipotle pepper, garlic, lime juice, smoked paprika, and cayenne pepper until well combined

Once the shrimp are done, remove them from the oven and let cool slightly

Serve the roasted shrimp with the chipotle aioli on the side for dipping

Garnish with chopped fresh cilantro, if desired

Enjoy!

Ingredients:

• 2 oz white rum


• 1 oz fresh blood orange juice


• 1/2 oz lime juice


• 1/2 oz simple syrup


• 4-6 fresh mint leaves


• Club soda, to top

Instructions:

In a glass, muddle mint leaves, lime juice, and simple syrup

Fill the glass with ice cubes

Add white rum and fresh blood orange juice

Top with club soda and stir gently

Garnish with a blood orange slice and mint sprig

Serve and enjoy!

Ingredients:

• 2 ripe bananas, frozen


• 1/4 cup natural peanut butter


• 2 tablespoons cocoa powder


• 1/4 cup unsweetened almond milk


• 1/4 cup chopped peanuts


• 1/4 cup chopped dark chocolate or chocolate chips


• 1/4 cup dates, chopped

Instructions:

In a blender, combine frozen bananas, peanut butter, cocoa powder, and almond milk

Blend until smooth and creamy

Fold in chopped peanuts, chopped dark chocolate, and chopped dates

Spread the mixture evenly into a lined baking dish

Freeze for at least 4 hours or until firm

Once frozen, cut into bars and serve immediately

Enjoy!

Ingredients:

• 8 slices whole wheat bread


• 1/2 cup mayonnaise


• 2 tablespoons Dijon mustard


• 8 slices cooked turkey breast


• 8 slices cooked bacon


• 2 tomatoes, sliced


• 4 leaves lettuce


• 4 slices cheddar cheese


• Salt and pepper to taste

Instructions:

Spread mayonnaise on one side of each bread slice

Spread Dijon mustard on the other side of each bread slice

Layer turkey, bacon, tomato, lettuce, and cheddar cheese on 4 bread slices

Season with salt and pepper

Top with remaining bread slices to make sandwiches

Cut each sandwich diagonally into halves

Secure each half with toothpicks or sandwich picks

Serve and enjoy!

Ingredients:

• 1 bunch kale, thinly sliced


• 1 cup shredded red cabbage


• 1 large carrot, julienned


• 1/4 cup sliced scallions


• 1/4 cup chopped cilantro


• 1/4 cup sliced almonds, toasted


• 2 tablespoons white miso paste


• 2 tablespoons rice vinegar


• 1 tablespoon maple syrup


• 1 tablespoon soy sauce


• 1 tablespoon grated ginger


• 1 clove garlic, minced


• 2 tablespoons water


• 1 tablespoon sesame oil

Instructions:

In a large bowl, combine kale, red cabbage, carrot, scallions, cilantro, and almonds

In a separate small bowl, whisk together miso paste, rice vinegar, maple syrup, soy sauce, ginger, garlic, water, and sesame oil to make the dressing

Pour the dressing over the kale mixture and toss until well combined

Let the slaw sit for about 10 minutes to allow flavors to meld

Serve chilled, garnished with extra cilantro and almonds if desired

Ingredients:

• 3 cups all-purpose flour


• 2 teaspoons ground ginger


• 1 teaspoon baking soda


• 1 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves


• 1/4 teaspoon salt


• 3/4 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 large egg


• 1/4 cup molasses


• 1/2 cup coarse sugar for rolling

Instructions:

Warm the oven up to 175F 350C

Mix the flour, ginger, baking soda, cinnamon, cloves, and salt in a medium-sized bowl with a whisk

Mix butter and sugar in a big bowl until it's smooth and creamy

Beat in the egg and molasses until everything is well mixed

Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined

Roll the dough into 2-inch balls and coat them with coarse sugar

Spread the dough balls out on a baking sheet so that they can touch each other

Bake the cookies for 10 to 12 minutes, or until they are set and a little cracked

For a few minutes, let the cookies cool on the baking sheet

Then, move them to a wire rack to cool completely

Ingredients:

• 1 5-pound bone-in prime rib roast


• Salt and freshly ground black pepper, to taste


• 4 cloves garlic, minced


• 2 tablespoons olive oil


• 2 teaspoons dried thyme


• 2 teaspoons dried rosemary

Instructions:

Preheat the oven to 450F 230C

Season the prime rib generously with salt and pepper, rubbing it into the meat

In a small bowl, mix together the minced garlic, olive oil, dried thyme, and dried rosemary

Rub the garlic herb mixture evenly over the surface of the prime rib

Place the seasoned prime rib on a rack in a roasting pan, fat side up

Roast in the preheated oven for 15 minutes

Reduce the oven temperature to 325F 160C and continue roasting until the internal temperature reaches your desired level of doneness: about 20 minutes per pound for medium-rare

Remove the prime rib from the oven and let it rest for 15-20 minutes before slicing

Slice and serve the prime rib with your favorite sides

Ingredients:

• 2 lbs beef chuck roast, trimmed


• 1 cup barbecue sauce


• 1/2 cup beef broth


• 1 tablespoon Worcestershire sauce


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon smoked paprika


• Salt and pepper to taste


• Slider buns, for serving


• Optional toppings: coleslaw, pickles, cheese

Instructions:

Season beef chuck roast with salt, pepper, garlic powder, onion powder, and smoked paprika

Place seasoned beef in the slow cooker

In a bowl, mix together barbecue sauce, beef broth, and Worcestershire sauce

Pour the sauce mixture over the beef in the slow cooker

Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and easily shreds with a fork

Once cooked, shred the beef using two forks and mix it with the sauce in the slow cooker

Serve the shredded BBQ beef on slider buns, topped with optional toppings like coleslaw, pickles, or cheese

Ingredients:

• 1 cup almond flour


• 2 tbsp psyllium husk powder


• 1/4 tsp salt


• 1/2 cup hot water


• 2 tbsp olive oil

Instructions:

In a bowl, mix almond flour, psyllium husk powder, and salt

Pour hot water and olive oil into the mixture and stir until a dough forms

Divide the dough into 4 equal parts and roll each part between two sheets of parchment paper to form thin wraps

Heat a non-stick skillet over medium heat and cook each wrap for about 2 minutes on each side until lightly browned and flexible

Fill with your favorite low-carb ingredients, fold, and enjoy!