Ingredients:

• 1 lb chicken breast, cooked and shredded


• 1 tbsp olive oil


• 1 small onion, diced


• 2 cloves garlic, minced


• 1 can 10 oz diced tomatoes with green chilies, drained


• 1/2 cup chicken broth


• 1/2 cup sour cream


• 1/2 cup mayonnaise


• 1 tbsp chili powder


• 1 tsp cumin


• 1/2 tsp paprika


• 1/2 tsp salt


• 1/4 tsp black pepper


• 1 cup shredded cheddar cheese


• 1 cup shredded Monterey Jack cheese


• 1/4 cup chopped fresh cilantro, for garnish optional

Instructions:

Warm the oven up to 175F 350C

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

Put in the diced onion and cook for about 5 minutes, until the onion turns clear

After you add the garlic, cook for another minute or two

It has chicken broth, sour cream, mayonnaise, chili powder, cumin, paprika, salt, and black pepper

Diced tomatoes, green chilies, and stir them in

Stir every now and then for 5 minutes

Take the pan off the heat and add the shredded chicken, half of the cheddar cheese, and half of the Monterey Jack cheese

This should be mixed in well

Put the mixture in a 9x13-inch baking dish that has been greased

Add the rest of the Monterey Jack and cheddar cheese on top

Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles

If you want, you can add chopped fresh cilantro as a garnish before serving

Ingredients:

• 2 cups all-purpose flour


• 2 tsp baking powder


• 1/2 tsp ground cinnamon


• 1/4 tsp salt


• 1/2 cup granulated sugar


• 2 large eggs


• 1/2 cup buttermilk


• 2 tbsp unsalted butter, melted


• 1 cup finely chopped apples about 2 apples


• Vegetable oil for frying


• 1/2 cup powdered sugar


• 1/2 tsp ground cinnamon for dusting

Instructions:

Mix the flour, baking powder, 1/2 tsp cinnamon, and salt in a bowl

Beat eggs and sugar together until creamy in a different bowl

Add melted butter and buttermilk and stir

Mixing until just combined, gradually add the dry ingredients to the wet ones

Add the chopped apples and fold

In an extensive pot or deep fryer, heat vegetable oil to 350F 180C

Doughnut batter should be dropped by spoonfuls into the heated oil and fried for two to three minutes on each side, or until golden brown

Using a slotted spoon, remove the doughnuts and place them on paper towels to drain

Combine powdered sugar and half a teaspoon of ground cinnamon in a small bowl

Apply a dusting of the cinnamon sugar mixture to the warm doughnuts

Warm up your cinnamon and apple doughnuts and enjoy!

Ingredients:

• 1/2 cup rolled oats


• 1/2 cup brewed coffee cooled


• 1/2 cup unsweetened almond milk


• 2 tablespoons pumpkin puree


• 1 tablespoon maple syrup


• 1/2 teaspoon pumpkin pie spice


• 1/4 teaspoon vanilla extract


• Chopped pecans or walnuts for topping optional

Instructions:

In a mason jar or container, combine rolled oats, brewed coffee, almond milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract

Stir well to ensure all ingredients are mixed thoroughly

Cover the jar/container and refrigerate overnight or for at least 4 hours

Before serving, give the oats a good stir to mix everything together

Top with chopped pecans or walnuts, if desired

Enjoy your Pumpkin Spice Latte Overnight Oats!

Ingredients:

• 1 lb ground chicken


• 1 medium sweet potato, peeled and grated


• 1/2 red onion, finely chopped


• 2 cloves garlic, minced


• 1 tsp ground cumin


• 1 tsp chili powder


• 1/2 tsp smoked paprika


• 1/4 tsp sea salt


• 1/4 tsp black pepper omit for AIP


• 1 tbsp fresh cilantro, chopped


• 1 tbsp avocado oil for cooking

Instructions:

In a large mixing bowl, combine ground chicken, grated sweet potato, chopped red onion, minced garlic, ground cumin, chili powder, smoked paprika, sea salt, and black pepper if not following AIP

Mix until well combined

Form the mixture into small popper-sized patties or nuggets

Heat avocado oil in a skillet over medium-high heat

Add the chicken poppers to the skillet and cook for about 4-5 minutes on each side, or until they are cooked through and golden brown on the outside

Remove from the skillet and sprinkle with fresh cilantro before serving

Serve hot and enjoy!

Ingredients:

• 1 vegan pie crust


• 2 tablespoons olive oil


• 2 large onions, thinly sliced


• 2 cups mushrooms, sliced


• 2 cloves garlic, minced


• 1 tablespoon balsamic vinegar


• 1 tablespoon maple syrup


• Salt and pepper to taste


• 1/4 cup vegan cheese, shredded optional


• Fresh thyme for garnish optional

Instructions:

Preheat oven to 375F 190C

In a large skillet, heat olive oil over medium heat

Add sliced onions and cook until caramelized, stirring occasionally, about 20 minutes

Add mushrooms and minced garlic to the skillet with the onions

Cook for another 5-7 minutes until mushrooms are tender

Stir in balsamic vinegar and maple syrup

Season with salt and pepper to taste

Remove from heat

Place the vegan pie crust in a tart pan

Spoon the caramelized onion and mushroom mixture evenly into the crust

If desired, sprinkle vegan cheese on top of the tart

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is heated through

Garnish with fresh thyme before serving, if desired

Ingredients:

• 1 pizza dough


• 1/2 cup pizza sauce


• 1 1/2 cups shredded mozzarella cheese


• 2 tomatoes, sliced


• Fresh basil leaves


• 1 tablespoon olive oil


• Salt and pepper to taste

Instructions:

Preheat your oven to 475F 245C

Roll out the pizza dough on a floured surface to your desired thickness

Transfer the dough to a pizza stone or baking sheet

Spread the pizza sauce evenly over the dough, leaving a border for the crust

Sprinkle the shredded mozzarella cheese over the sauce

Arrange the tomato slices on top of the cheese

Drizzle olive oil over the pizza and season with salt and pepper

Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned

Remove from the oven and top with fresh basil leaves

Slice and serve hot

Enjoy your homemade Margherita Pizza!

Ingredients:

• 8 oz linguine pasta


• 1 lb large shrimp, peeled and deveined


• 3 cloves garlic, minced


• 1/2 cup pesto sauce


• 2 tbsp olive oil


• Salt and pepper to taste


• Grated Parmesan cheese optional, for serving

Instructions:

Cook the linguine pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic to the skillet and saut for 1-2 minutes until fragrant

Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side

Stir in the pesto sauce and cooked linguine pasta

Toss everything together until the pasta and shrimp are well coated with the pesto sauce

Season with salt and pepper to taste

Serve hot, optionally topped with grated Parmesan cheese

Enjoy your delicious Pesto Shrimp Pasta!

Ingredients:

• 1 cup rolled oats


• 1 cup coconut milk


• 1 ripe banana, mashed


• 1/2 cup diced pineapple


• 1/4 cup shredded coconut


• 2 tbsp maple syrup


• 1 tsp vanilla extract


• Pinch of salt

Instructions:

Mixed rolled oats, coconut milk, pineapple chunks, shredded coconut, maple syrup, vanilla extract, and a pinch of salt should all be put in a bowl

Make sure to mix the ingredients well until they are all well mixed

Put the mixture in a jar or other container that won't let air in

Put the jar or container in the fridge overnight or for at least four hours

Give the oats a good stir before you serve them

If you want, you can add more diced pineapple, shredded coconut, or your favorite tropical fruits on top

Enjoy these tasty tropical overnight oats that taste like summer!

Ingredients:

• 1 pack of pre-made tartlet shells


• 1 cup mixed red fruits such as strawberries, raspberries, and red currants


• 1/2 cup raspberry jam


• 1 tablespoon lemon juice


• 1 tablespoon cornstarch


• 1/4 cup granulated sugar


• Fresh mint leaves for garnish

Instructions:

Set the oven to 350F 175C and heat it up

Put the tart shells on a baking sheet and bake them for 8 to 10 minutes, or until they are just beginning to turn golden

Take it off and let it cool

Put the different kinds of red fruits, raspberry jam, lemon juice, cornstarch, and sugar into a small saucepan

Stir the mixture often while cooking over medium heat for about 5 to 7 minutes, or until it gets thicker

Take it off the heat and let it cool down a bit

Put the fruit filling into the tartlet shells that have been left to cool

Put the tartlets in the fridge for at least an hour before you serve them

Before serving, sprinkle with fresh mint leaves

Ingredients:

• 2 ripe bananas, sliced and frozen


• 1 cup frozen strawberries

Instructions:

Place the frozen banana slices and frozen strawberries in a food processor or blender

Blend until smooth and creamy, scraping down the sides as needed

Serve immediately for a soft-serve consistency or transfer to a container and freeze for 1-2 hours for a firmer texture