Ingredients:

• 1 cup canned pumpkin puree


• 1/2 cup coconut flour


• 1/4 cup maple syrup


• 1/4 cup coconut oil, melted


• 1/4 cup coconut milk


• 2 teaspoons ground cinnamon


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground cloves


• 1/4 teaspoon sea salt


• 1/4 teaspoon baking soda

Instructions:

Preheat the oven to 350F 175C and line an 8x8 inch baking pan with parchment paper

In a mixing bowl, combine all the ingredients until well combined

Press the mixture evenly into the prepared baking pan

Bake for 25-30 minutes or until set and lightly golden around the edges

Let cool completely before cutting into squares

Serve and enjoy!

Ingredients:

• 8 oz fettuccine pasta


• 1 lb large shrimp, peeled and deveined


• 8 oz mushrooms, sliced


• 3 cloves garlic, minced


• 2 tbsp butter


• 2 tbsp olive oil


• 1 cup heavy cream


• 1/2 cup grated Parmesan cheese


• Salt and pepper to taste


• Fresh parsley, chopped for garnish

Instructions:

Follow the directions on the package to cook the fettuccine until it is al dente

Remove the water and set it aside

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

It will take about two to three minutes on each side for the shrimp to turn pink and opaque after you add them

Take the shrimp out of the pan and set it aside

Melt the butter in the same pan

Put in the minced garlic and sliced mushrooms

It will take about 5 minutes of cooking until the garlic smells good and the mushrooms are soft

Turn down the heat to medium-low

Put heavy cream and grated Parmesan cheese into the pan

Mix the cheese and sauce together until they melt

Put the shrimp back in the pan where they were cooked

Add pepper and salt to taste

Add the cooked fettuccine pasta and toss it around in the creamy sauce until it's well covered

Take it off the heat and add some chopped parsley as a garnish

Enjoy while hot!

Ingredients:

• 6 hard-boiled eggs, chopped


• 1/4 cup mayonnaise


• 1 tablespoon Dijon mustard


• 1/4 cup celery, finely chopped


• 1/4 cup red onion, finely chopped


• 2 tablespoons fresh parsley, chopped


• Salt and pepper to taste

Instructions:

Put the hard-boiled eggs, mayonnaise, and Dijon mustard in a large bowl and mix them together

Chopped celery, red onion, and fresh parsley should be added to the bowl

Mix the ingredients together slowly until they are well mixed

Add salt and pepper to taste to the egg salad

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

You can put the egg salad on lettuce, use it to fill a sandwich, or eat it with crackers

Enjoy your tasty egg salad that you made yourself!

Ingredients:

• 3 cups sliced raw mangoes


• 1 cup rolled oats


• 1/2 cup almond flour


• 1/4 cup maple syrup


• 1/4 cup coconut oil, melted


• 1 teaspoon cinnamon


• 1/2 teaspoon nutmeg


• 1/4 teaspoon salt

Instructions:

Warm the oven up to 175F 350C

Slice the mangoes and put them in a bowl

Add the maple syrup, cinnamon, nutmeg, and salt

Put rolled oats, almond flour, and melted coconut oil in a different bowl and mix them together

In a baking dish, spread the mango mix out

Spread the oat mixture out over the mangoes in a thin layer

Put it in the oven and bake for 25 to 30 minutes, or until the topping is brown and the mangoes pop

Allow it to cool a bit before serving

Have fun with your raw vegan mango cobbler!

Ingredients:

• 2 cans 15


• 25 oz each whole kernel corn, drained


• 1 package 8 oz cream cheese, softened


• 1 cup shredded cheddar cheese


• 1/2 cup mayonnaise


• 1/2 cup sour cream


• 1 can 4 oz diced green chilies, drained


• 1/4 cup chopped green onions


• 1/4 cup chopped fresh cilantro


• 1 teaspoon garlic powder


• 1/2 teaspoon cumin


• Salt and pepper to taste

Instructions:

In a slow cooker, combine all ingredients

Stir well to combine

Cover and cook on low for 2-3 hours, or until heated through and bubbly

Stir occasionally while cooking

Once done, adjust seasoning if necessary

Serve warm with tortilla chips or sliced baguette

Ingredients:

• 1 lb Italian sausage


• 1/2 cup breadcrumbs


• 1/4 cup grated Parmesan cheese


• 1 egg


• 1/4 cup chopped fresh parsley


• 4 hoagie rolls


• 1 cup marinara sauce


• 1 cup shredded mozzarella cheese

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine Italian sausage, breadcrumbs, Parmesan cheese, egg, and chopped parsley

Mix until well combined

Form the mixture into small meatballs, about 1 inch in diameter

Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through and golden brown

Slice the hoagie rolls in half lengthwise, leaving one side attached

Spread marinara sauce on the bottom half of each hoagie roll

Place cooked meatballs on top of the marinara sauce

Sprinkle shredded mozzarella cheese over the meatballs

Place the subs on a baking sheet and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly

Serve hot and enjoy!

Ingredients:

• 8 oz bow tie pasta


• 2 cups spinach, chopped


• 1 cup mushrooms, sliced


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, finely chopped


• 1/4 cup Kalamata olives, sliced


• 1/4 cup roasted red peppers, chopped


• 2 tbsp olive oil


• 2 tbsp balsamic vinegar


• 1 tsp dried oregano


• Salt and pepper, to taste

Instructions:

Cook pasta according to package instructions

Drain and rinse with cold water

In a large bowl, combine pasta, spinach, mushrooms, cherry tomatoes, red onion, olives, and roasted red peppers

In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper

Pour dressing over pasta salad and toss to combine

Refrigerate for at least 30 minutes before serving

Serve chilled and enjoy!

Ingredients:

• 2 boneless, skinless chicken breasts


• 1/4 cup chorizo, sliced


• 1 avocado, sliced


• 2 cups mixed salad greens


• 1/4 cup cherry tomatoes, halved


• 1/4 cup cucumber, sliced


• 1/4 cup red onion, thinly sliced


• 2 tbsp olive oil


• 2 tbsp lemon juice


• Salt and pepper, to taste

Instructions:

Add salt and pepper to the chicken breasts

Cook the chicken all the way through on the grill or in a pan

Cut the chicken into very thin strips

Cook the chorizo slices in a pan until they are golden brown

Take it off the heat and set it aside

Put the mixed salad greens, cherry tomatoes, cucumber, and red onion in a large bowl

Slice the avocado and add it to the salad along with the cooked chicken strips and crispy chorizo

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

Pour the dressing over the salad and gently toss it all together

This Low-Carb Chicken, Chorizo, and Avocado Salad tastes great when served right away

Ingredients:

• 1 cup all-purpose flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, softened


• 1/3 cup granulated sugar


• 1/3 cup packed brown sugar


• 1 teaspoon vanilla extract


• 1 large egg


• 1 cup semi-sweet chocolate chips


• 24 Rolo chocolate candies, unwrapped

Instructions:

Preheat the oven to 350F 175C and grease a mini muffin tin

In a small bowl, whisk together the flour, baking soda, and salt

In a larger bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and smooth

Add the egg to the wet ingredients and beat until well combined

Gradually add the dry flour mixture to the wet ingredients, mixing until just combined

Stir in the chocolate chips

Take small portions of cookie dough and press them into the cups of the mini muffin tin, forming a well in the center of each

Place an unwrapped Rolo chocolate candy into the well of each cookie cup, pressing it slightly into the dough

Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown

Remove from the oven and allow the cookie cups to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely

As the Rolos melt, they will create a delicious caramel center in each cookie cup

Once completely cooled, enjoy these melty Rolo Chocolate Chip Cookie Cups!

Ingredients:

• 1 sheet store-bought puff pastry


• 1 cup ricotta cheese


• 1 cup mixed vegetables such as bell peppers, zucchini, cherry tomatoes


• 2 eggs


• 1/4 cup grated Parmesan cheese


• 2 tablespoons chopped fresh herbs such as basil, thyme, oregano


• Salt and pepper to taste

Instructions:

Before you start cooking, heat the oven to 375F 190C

Follow the directions on the package to thaw the puff pastry

Then, roll it out so that it fits into a tart pan or onto a baking sheet

Put the ricotta cheese, eggs, Parmesan cheese, chopped herbs, salt, and pepper in a bowl and mix them together

Cover the puff pastry with the ricotta mixture

Place the mixed vegetables on top of the ricotta mixture in any way you like

Place the tart in an oven that has already been heated

Bake for 25 to 30 minutes, or until the pastry is golden brown and the filling is set

Let the tart cool a bit before cutting it into pieces and serving it