Spinach Artichoke Chicken Salad with Bacon

This Spinach Artichoke Chicken Salad with Bacon is a delicious and satisfying salad that combines the flavors of spinach, artichoke, chicken, and crispy bacon, all tossed in a creamy dressing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups fresh spinach leaves
• 1 cup canned artichoke hearts, drained and chopped
• 6 slices of bacon, cooked and crumbled
• 1/2 cup shredded Parmesan cheese
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Season the chicken breasts with salt and pepper

In a large skillet, heat the olive oil over medium-high heat

Add the chicken breasts and cook for 6-7 minutes per side or until cooked through

Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips

In a large salad bowl, combine the fresh spinach, chopped artichoke hearts, crumbled bacon, and shredded Parmesan cheese

In a separate small bowl, whisk together the mayonnaise, sour cream, minced garlic, and a pinch of salt and pepper to make the dressing

Add the sliced chicken to the salad bowl

Drizzle the dressing over the salad and toss to combine

Serve immediately and enjoy!

Meyer Lemon Cream Donuts

Perfect for breakfast or dessert, these Meyer Lemon Cream Donuts are a delightfully citrusy treat. The Meyer lemon zest and juice give the fluffy, creamy donuts a zesty, bright flavor. They come together quickly and vanish even faster!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup Meyer lemon juice
• 2 tsp Meyer lemon zest
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions:

In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt

In another bowl, whisk together the Meyer lemon juice, Meyer lemon zest, eggs, melted unsalted butter, heavy cream, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix

Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350F 175C

Drop spoonfuls of the dough into the hot oil, frying a few at a time, until they turn golden brown, about 2-3 minutes per side

Remove the donuts from the oil and drain them on paper towels

Dust the warm Meyer Lemon Cream Donuts with powdered sugar

Serve and enjoy!

Chocolate Blood Orange Vegan Tart

Indulge in the rich flavors of chocolate and the vibrant citrusy notes of blood orange in this decadent vegan tart. With a gluten-free almond flour crust and a creamy cashew-based filling, it's a delightful treat for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• Pinch of salt
• 1 cup raw cashews, soaked for 4 hours
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 2 tablespoons coconut oil, melted
• Zest of 2 blood oranges
• Juice of 2 blood oranges
• 1/2 teaspoon vanilla extract
• Blood orange slices, for garnish
• Cocoa powder, for dusting

Instructions:

Put almond flour, cocoa powder, maple syrup, melted coconut oil, and a pinch of salt in a food processor and blend them together

Run the machine until the mixture comes together

Fill a tart pan with the dough and press it into the bottom and up the sides

Put it in the freezer to set while you make the filling

Soak cashews in water, then add coconut cream, maple syrup, melted coconut oil, blood orange zest, blood orange juice, and vanilla extract

Blend until smooth

Mix until it's creamy and smooth

Put the filling into the crust that has been prepared

A spatula can be used to make the top smooth

Put it in the freezer for at least 4 hours, or until it's firm

Add blood orange slices and cocoa powder to the top once it's set before serving

Sparkling Orange Slush

A refreshing and tangy slushy cocktail with the vibrant flavors of orange and lemon, topped with sparkling water for a fizzy kick. Perfect for cooling down on hot days or as a delightful party drink.

Ingredients:

• 2 cups orange juice
• 1/4 cup sugar
• 1/4 cup lemon juice
• 1 cup sparkling water
• Ice cubes
• Orange slices for garnish

Instructions:

In a blender, combine orange juice, sugar, and lemon juice

Blend until sugar is dissolved

Pour the mixture into ice cube trays and freeze until solid

Once frozen, add the orange juice ice cubes to a blender and blend until slushy

Divide the slush evenly into glasses

Top each glass with sparkling water

Garnish with orange slices and serve immediately

Gluten-Free S'mores Pancakes

Indulge in the delicious flavors of classic s'mores with these gluten-free pancakes. Perfect for a weekend breakfast treat or a special occasion brunch!

Ingredients:

• 1 cup gluten-free pancake mix
• 1/2 cup mini marshmallows
• 1/4 cup chocolate chips
• 1/4 cup crushed gluten-free graham crackers
• 1/2 cup milk or dairy-free alternative
• 1 egg
• 2 tablespoons vegetable oil

Instructions:

In a mixing bowl, combine the pancake mix, milk, egg, and vegetable oil

Stir until well combined

Fold in the mini marshmallows, chocolate chips, and crushed graham crackers into the pancake batter

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray

Pour 1/4 cup of the pancake batter onto the skillet for each pancake

Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side

Repeat with the remaining batter

Serve warm with additional marshmallows, chocolate chips, and crushed graham crackers on top, if desired

Warm Maple & Pear Soaked Porridge

The natural sweetness of ripe pears and the rich flavor of maple syrup come together in this warm and comforting porridge. It's healthy, filling, and easy to make, making it perfect for a slow Saturday morning breakfast.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk
• 2 ripe pears, thinly sliced
• 1/4 cup maple syrup
• 1/4 teaspoon cinnamon
• Pinch of salt
• Toppings of choice such as nuts, seeds, or additional fruit

Instructions:

In a saucepan, combine rolled oats, almond milk, sliced pears, maple syrup, cinnamon, and a pinch of salt

Bring the mixture to a gentle simmer over medium heat, stirring occasionally

Once simmering, reduce heat to low and let the porridge cook for 5-7 minutes, or until the oats are tender and the mixture has thickened to your desired consistency

Remove from heat and let the porridge sit for a few minutes to cool slightly and allow the flavors to meld

Serve warm, topped with your choice of nuts, seeds, or additional fruit

Paleo Cinnamon Bun Breakfast Cookies

You can start your day off with these delicious and healthful Paleo Cinnamon Bun Breakfast Cookies. Rich in nutty flavors with a touch of cinnamon, they're a filling and healthy choice for breakfast or a snack.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped pecans
• 1/4 cup raisins
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions:

In a mixing bowl, combine almond flour, coconut flour, shredded coconut, chopped pecans, and raisins

In a separate small bowl, mix together melted coconut oil, maple syrup, ground cinnamon, vanilla extract, and a pinch of salt

Pour the wet mixture into the dry ingredients and stir until well combined, forming a cookie dough-like consistency

Divide the dough into equal portions and shape them into cookies using your hands

Place the cookies on a parchment-lined tray and flatten them slightly with the back of a fork

Place the tray in the refrigerator and let the cookies set for at least 30 minutes

Once set, remove the cookies from the refrigerator and enjoy as a nutritious and delicious Paleo breakfast treat! Store any leftovers in an airtight container in the fridge for freshness

1-2-3 Bread

If you are on a keto diet, this 1-2-3 Bread is a simple, gluten-free, and low-carb choice. You can make tasty homemade bread with just a few simple ingredients and very little time. It goes well with many toppings and can even be used for sandwiches.

Ingredients:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 3 large eggs
• 1 teaspoon baking powder
• 1/4 cup melted butter or coconut oil
• 1/2 teaspoon salt

Instructions:

Preheat the oven to 350F 175C

In a bowl, whisk together almond flour, coconut flour, baking powder, and salt

Add eggs and melted butter or coconut oil to the dry ingredients

Mix until well combined

Transfer the batter into a greased or parchment-lined loaf pan

Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean

Allow the bread to cool slightly before slicing and serving

Gluten-Free Broccoli Cheese Bombs

The outside of these gluten-free broccoli cheese bombs is crispy, and the inside is cheesy and flavorful. They're great as an appetizer or snack.

Ingredients:

• 1 head broccoli, finely chopped
• 1 cup gluten-free bread crumbs
• 1 cup shredded cheddar cheese
• 2 eggs, beaten
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Oil for frying

Instructions:

Chop the broccoli and put it in a large bowl

Add the bread crumbs, shredded cheese, beaten eggs, garlic powder, onion powder, salt, and pepper

Mix until everything is well mixed and the mixture stays together when you press it

Make little balls out of the mixture that are about 1 to 2 inches across

Put oil in a pan and heat it over medium-low heat

Be careful when putting the broccoli cheese balls into the hot oil

Fry for three to four minutes on each side, or until they are golden brown and crispy

Take it out of the oil and let it drain on paper towels

Enjoy while hot!

Creamy Chicken and Wild Rice Soup

This creamy soup is loaded with tender chicken and hearty wild rice, making it a satisfying meal for busy school nights.

Ingredients:

• 1 lb chicken breasts
• 1 cup wild rice
• 1 onion, chopped
• 3 carrots, sliced
• 3 stalks celery, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp flour
• Salt and pepper to taste

Instructions:

To make chicken broth, put chicken breasts, wild rice, onion, carrots, celery, and the broth from the chicken

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

Grab the chicken, shred it, and put it back in the slow cooker

Mix heavy cream and flour together in a small bowl with a whisk until the mixture is smooth

Blend the cream into the soup

Add another 30 minutes of cooking time on high until the soup gets thicker

Add pepper and salt to taste

Enjoy while hot!

Brownie Tart al Cioccolato, Arancia e Frutto della Passione

Una deliziosa combinazione di brownie al cioccolato arricchita con l'aroma agrumato dell'arancia e la dolcezza tropicale del frutto della passione, questa tart è una prelibatezza irresistibile per gli amanti del cioccolato e dei sapori esotici.

Ingredients:

• 200g di cioccolato fondente
• 100g di burro
• 150g di zucchero
• 3 uova
• 100g di farina
• 1 arancia scorza grattugiata
• 2 frutti della passione polpa
• 50g di mandorle tritate opzionale

Instructions:

Preriscalda il forno a 180C

Fai fondere il cioccolato e il burro a bagnomaria

In una ciotola, sbatti le uova con lo zucchero fino a ottenere un composto chiaro e spumoso

Aggiungi la scorza grattugiata di arancia e la polpa dei frutti della passione al composto di uova e zucchero

Versa il cioccolato fuso nella ciotola e mescola bene

Aggiungi la farina setacciata e le mandorle tritate se desiderato al composto e mescola fino a ottenere un impasto omogeneo

Versa l'impasto in una teglia per crostate precedentemente imburrata e infarinata

Cuoci in forno preriscaldato per circa 25-30 minuti o fino a quando la superficie croccante e il centro appena cotto

Lascia raffreddare completamente prima di servire

Expresso BBQ Ribs

The smoky, sweet, and strong flavors in these Expresso BBQ Ribs go well together. The dry rub and basting sauce with espresso give traditional BBQ ribs a unique twist that makes them a real hit with everyone.

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup espresso powder
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup BBQ sauce
• 1/4 cup brewed espresso

Instructions:

Preheat your grill or smoker to 225F 107C

Remove the membrane from the back of the ribs for better flavor penetration

In a bowl, mix espresso powder, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper to create the dry rub

Rub the dry rub all over the ribs, ensuring an even coating

Place the ribs on the grill/smoker and cook for 3 hours, maintaining a steady temperature

Mix BBQ sauce with brewed espresso to create the basting sauce

After 3 hours, start basting the ribs with the espresso BBQ sauce every 20 minutes for the next hour, allowing the flavors to meld

Increase the temperature to 275F 135C and cook for an additional hour, continuing to baste

Check for doneness the meat should easily pull away from the bone

Remove the ribs from the grill/smoker and let them rest for 10 minutes before slicing

Serve with your favorite sides and enjoy!

Vegan Candy Coated Cake

Enjoy the sweetness of this vegan cake covered in candy. It's great for any event or when you just want something sweet. There are colorful vegan candy-coated chocolates and sprinkles on top of the moist, chocolatey cake.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup non-dairy milk such as almond or soy milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup vegan candy-coated chocolates such as vegan M&M's
• 1/4 cup vegan sprinkles

Instructions:

Preheat the oven to 350F 175C

Grease and flour a cake pan

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt

Add the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients

Mix until well combined

Fold in half of the vegan candy-coated chocolates and half of the vegan sprinkles into the batter

Pour the batter into the prepared cake pan and smooth the top with a spatula

Sprinkle the remaining vegan candy-coated chocolates and sprinkles evenly over the top of the batter

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely

Once cooled, slice and serve

Enjoy!