Ingredients:

• 1 lb ground beef


• 1 onion, diced


• 2 cloves garlic, minced


• 1 can 15 oz black beans, drained and rinsed


• 1 can 15 oz kidney beans, drained and rinsed


• 1 can 15 oz corn kernels, drained


• 1 can 15 oz diced tomatoes


• 1 packet taco seasoning


• 4 cups beef broth


• Salt and pepper to taste


• 1 cup shredded cheddar cheese for garnish


• 1/2 cup chopped fresh cilantro for garnish


• Tortilla chips for serving

Instructions:

Over medium-low heat, brown the ground beef in a large pot

Put minced garlic and diced onions in the pot

Saut until the onions become clear

Black beans, kidney beans, corn, diced tomatoes, and beef broth should all be mixed in

Add pepper and salt to taste

Once the soup starts to boil, lower the heat and let it cook slowly for 20 minutes

It should be served hot with tortilla chips and shredded cheddar cheese and chopped cilantro on top

Ingredients:

• 2 cups almond flour


• 1/2 cup cocoa powder


• 1/2 cup maple syrup


• 1/4 cup coconut oil, melted


• 1/4 cup almond butter


• 1 tsp vanilla extract


• Pinch of salt


• 1 cup fresh raspberries


• 1/4 cup sliced almonds

Instructions:

In a mixing bowl, combine almond flour, cocoa powder, maple syrup, melted coconut oil, almond butter, vanilla extract, and a pinch of salt

Mix well until a thick dough forms

Line a cake pan with parchment paper

Press half of the dough into the bottom of the pan, creating an even layer

Spread fresh raspberries evenly over the dough in the pan

Take the remaining dough and crumble it over the raspberries, pressing lightly to adhere

Sprinkle sliced almonds on top of the crumbled dough

Refrigerate the cake for at least 2 hours to set

Once set, slice and serve

Enjoy!

Ingredients:

• 1 lb smoked sausage, sliced


• 1 cup long-grain white rice


• 1 onion, finely chopped


• 1 bell pepper, diced


• 3 cloves garlic, minced


• 1 can 14 oz diced tomatoes, undrained


• 1 cup chicken broth


• 1 teaspoon Cajun seasoning


• 1/2 teaspoon dried thyme


• Salt and black pepper to taste


• Green onions, chopped for garnish

Instructions:

In a large skillet, cook the sliced smoked sausage over medium heat until browned

Remove excess oil if needed

Add the chopped onion, diced bell pepper, and minced garlic to the skillet

Saut until the vegetables are softened

Stir in the long-grain white rice and cook for an additional 2-3 minutes, allowing the rice to toast slightly

Pour in the diced tomatoes with their juice and chicken broth

Add Cajun seasoning, dried thyme, salt, and black pepper

Mix well

Bring the mixture to a boil, then reduce the heat to low

Cover the skillet and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed

Once cooked, fluff the rice with a fork and garnish with chopped green onions

Serve the Cajun Sausage-Rice Skillet hot, and enjoy the flavorful blend of Cajun spices and smoked sausage! Note: Adjust the Cajun seasoning according to your spice preference

Ingredients:

• 2 medium sweet potatoes, peeled and sliced into 1/4-inch thick rounds


• 2 tablespoons olive oil


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/2 cup pomegranate seeds


• 2 tablespoons honey


• 1/4 cup fresh basil leaves, chopped

Instructions:

Preheat your oven to 400F 200C

Place the sweet potato rounds on a baking sheet and drizzle with olive oil

Season with salt and black pepper

Toss to coat evenly

Bake in the preheated oven for about 15-20 minutes, or until the sweet potato rounds are tender and slightly crispy on the edges

Flip them halfway through the cooking time for even cooking

Remove the sweet potato rounds from the oven and let them cool slightly

Once cooled, top each sweet potato round with a pinch of pomegranate seeds

Drizzle honey over the pomegranate-topped sweet potato rounds

Garnish with chopped fresh basil leaves

Serve immediately and enjoy your gluten-free Sweet Potato Crostini with Pomegranate and Honey!

Ingredients:

• 1 cup quinoa, rinsed


• 2 cups vegetable broth


• 1 can 15 oz black beans, drained and rinsed


• 1 cup salsa


• 1 cup shredded cheddar cheese


• 1/2 cup sour cream


• 1/4 cup chopped fresh cilantro


• 1 teaspoon cumin


• 1 teaspoon chili powder


• Salt and pepper to taste

Instructions:

In a slow cooker, combine quinoa, vegetable broth, black beans, salsa, cumin, chili powder, salt, and pepper

Cover and cook on low for 2-3 hours, or until quinoa is cooked and liquid is absorbed

Stir in shredded cheddar cheese until melted

Serve dip topped with a dollop of sour cream and chopped cilantro

Ingredients:

• 1 lb shrimp, peeled and deveined


• 1 onion, diced


• 3 cloves garlic, minced


• 1 can 28 oz diced tomatoes


• 1 can 14 oz coconut milk


• 1 cup chicken broth


• 1 cup fresh basil leaves, chopped


• 1 tsp dried oregano


• Salt and pepper to taste

Instructions:

Cut up tomatoes, coconut milk, chicken broth, onions, garlic, salt, pepper, and dried oregano

Put all of this in a slow cooker

Make sure to stir everything together well

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

Add the shrimp and chopped basil leaves to the slow cooker 30 minutes before you want to serve

To add shrimp to the stew, stir it in slowly

Keep cooking with the lid on until the shrimp are pink and fully cooked

Serve hot, and if you want, top with more fresh basil leaves

Ingredients:

• 1/2 cup almond butter


• 2 tablespoons coconut oil


• 2 tablespoons raw honey


• 1/4 cup dark chocolate chips 85% cocoa or higher


• Sea salt flakes optional

Instructions:

In a small saucepan, melt almond butter, coconut oil, and raw honey over low heat, stirring constantly until well combined

Line a mini muffin tin with mini muffin liners

Pour a small amount of the almond butter mixture into each muffin liner, filling them about 1/3 full

Place the muffin tin in the freezer for about 10 minutes to allow the almond butter mixture to firm up

In the meantime, melt the dark chocolate chips in a double boiler or microwave, stirring until smooth

Remove the muffin tin from the freezer and spoon a layer of melted chocolate over the almond butter mixture in each liner

If desired, sprinkle a pinch of sea salt flakes over the top of each nut butter cup

Return the muffin tin to the freezer and let the nut butter cups set for at least 30 minutes

Once set, remove the nut butter cups from the muffin tin and store them in an airtight container in the refrigerator until ready to serve

Ingredients:

• 1 lb boneless, skinless chicken breasts


• 8 cups low-sodium chicken broth


• 4 carrots, sliced


• 4 celery stalks, sliced


• 1 onion, chopped


• 3 cloves garlic, minced


• 2 bay leaves


• 1 tsp dried thyme


• 1/2 tsp dried rosemary


• 1/2 tsp dried oregano


• Salt and pepper to taste


• 8 oz egg noodles


• 2 tbsp chopped fresh parsley

Instructions:

In a slow cooker, combine chicken breasts, chicken broth, carrots, celery, onion, garlic, bay leaves, thyme, rosemary, oregano, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and cooked through

Remove chicken from slow cooker and shred with two forks, then return shredded chicken to the pot

Add egg noodles to the slow cooker, cover, and cook on high for an additional 15-20 minutes, until noodles are tender

Stir in chopped parsley before serving

Discard bay leaves

Taste and adjust seasoning if needed

Serve hot and enjoy!

Ingredients:

• 1 lb fresh green beans, trimmed


• 4 oz prosciutto, thinly sliced


• 1 cup Gouda cheese, shredded


• 2 tbsp olive oil


• Salt and pepper to taste


• 1 tsp garlic powder


• 1 tsp lemon zest


• 1 tbsp fresh parsley, chopped

Instructions:

Set oven temperature to 375F 190C

Place the prosciutto slices on a baking sheet and bake for approximately ten minutes, or until they are crispy and frizzled

Take it out, allow it to cool, and then break it into tiny pieces

Heat salted water in a big pot until it boils

When they are just tender, add the green beans and blanch for 34 minutes

To cease cooking, drain and immediately place in an ice bath

Repeatedly drain and pat dry

Heat the olive oil in a big skillet over medium heat

Toss to coat in oil and saut the blanched green beans for two to three minutes

Add salt, pepper, garlic powder, and lemon zest to the green beans for seasoning

Saute the beans for an additional two minutes, or until they are thoroughly heated and well-coated

After taking the skillet off of the burner, add the shredded Gouda cheese and stir until it melts and is distributed evenly

Spoon the green beans onto a platter, sprinkle with chopped fresh parsley, and top with crumbled prosciutto

Serve right away and savor the delicious flavor combination!

Ingredients:

• 12 cups popped popcorn


• 1 cup Nutella


• 1/2 cup unsalted butter


• 1 cup powdered sugar


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt


• 1 cup mini marshmallows


• 1 cup chopped hazelnuts optional

Instructions:

Set the oven's temperature to 250F, or 120C

Popcorn should be put in a big mixing bowl

Melt the butter and Nutella in a saucepan over low heat, stirring until smooth

Take off the heat and mix in the salt and vanilla extract

Drizzle popcorn with Nutella mixture, tossing to coat thoroughly

Arrange the popcorn coated in Nutella in an even layer on a baking sheet

Bake, stirring every ten minutes, for thirty minutes in a preheated oven

Take out of the oven and allow to cool slightly

Toss to ensure even coating of the popcorn with powdered sugar

If desired, stir in chopped hazelnuts and mini marshmallows

Before serving, let the Nutella popcorn cool completely

Keep enclosed in a sealed container

Savor the delicious popcorn dipped in Nutella!