Ingredients:

• 2 oz white rum


• 1/2 oz fresh lime juice


• 1/2 oz simple syrup


• 2 slices cucumber


• 1/4 ripe avocado


• Ice cubes

Instructions:

Put avocado and cucumber slices in a cocktail shaker and mix them together

Ice cubes, lime juice, and white rum should be added

Make sure to shake it well until it's cold

Pour through a strainer into an ice-filled glass that is already cold

Add a cucumber slice or an avocado wedge as a garnish

Ingredients:

• 1 block tofu, cubed


• 2 tablespoons vegetable oil


• 1 onion, chopped


• 3 cloves garlic, minced


• 1 tablespoon ginger, grated


• 2 tablespoons curry powder


• 1 can 14 oz coconut milk


• 1 cup vegetable broth


• 2 cups mixed vegetables such as bell peppers, carrots, and peas


• Salt and pepper to taste


• 2 tablespoons soy sauce


• 2 tablespoons lime juice


• Cooked rice, for serving


• Fresh cilantro, for garnish

Instructions:

Heat vegetable oil in a large skillet over medium heat

Add onion, garlic, and ginger

Saut until fragrant, about 2 minutes

Add tofu cubes and curry powder

Cook until tofu is lightly browned, about 5 minutes

Stir in coconut milk and vegetable broth

Bring to a simmer

Add mixed vegetables and season with salt and pepper

Simmer for 10-15 minutes, or until vegetables are tender

Stir in soy sauce and lime juice

Adjust seasoning if needed

Serve hot over cooked rice, garnished with fresh cilantro

Enjoy your delicious vegan tofu curry!

Ingredients:

• 3 cups semi-sweet chocolate chips


• 1 can 14 ounces sweetened condensed milk


• 1/4 cup unsalted butter


• 1/4 cup Kahlua liqueur


• 1 teaspoon pure vanilla extract


• Pinch of salt


• 1 cup chopped walnuts optional

Instructions:

Using parchment paper, line an 8 x 8-inch square baking pan, leaving an overhang on two opposite sides for ease of removal

Put the butter, sweetened condensed milk, and chocolate chips in a bowl that is safe to microwave

Cook, stirring, in the microwave for 30 seconds at a time until the mixture is smooth and completely melted

Add the vanilla extract, Kahlua liqueur, and a small pinch of salt, and stir until thoroughly mixed

Add the chopped walnuts, if desired

Transfer the mixture into the baking pan that has been preheated and level it out

The fudge should be chilled for at least two hours to solidify and set

Lift the fudge out of the pan by using the overhanging parchment paper

Chop into bars or squares

Enjoy your rich, creamy Kahlua chocolate fudge after serving!

Ingredients:

• 2 oz Gin


• 1/2 oz Earl Grey tea cooled


• 1/2 oz Lemon juice


• 1/2 oz Lavender honey syrup


• Lavender sprig for garnish

Instructions:

Combine gin, cooled Earl Grey tea, lemon juice, and lavender honey syrup in a shaker filled with ice

Shake well until chilled

Strain into a chilled glass filled with ice

Garnish with a sprig of lavender

Ingredients:

• 1 tablespoon olive oil


• 1 small onion, diced


• 2 cloves garlic, minced


• 1 bell pepper, diced


• 1 jalapeno, seeded and diced


• 1 pound boneless, skinless chicken breasts, diced


• 1 teaspoon ground cumin


• 1 teaspoon chili powder


• 1/2 teaspoon smoked paprika


• 1/2 teaspoon dried oregano


• 4 cups chicken broth


• 1 14


• 5-ounce can diced tomatoes


• 1 cup frozen corn kernels


• 1 avocado, diced


• Salt and pepper to taste


• Cilantro, sliced green onions, lime wedges, and crushed pork rinds for serving

Instructions:

Turn on the Instant Pot and select the saut function

Heat the olive oil and saut the onion, garlic, bell pepper, and jalapeno until softened, about 5 minutes

Add the diced chicken to the pot and cook until browned on all sides, about 5 minutes

Stir in the ground cumin, chili powder, smoked paprika, and dried oregano, and cook for an additional minute

Pour in the chicken broth and diced tomatoes with their juices

Close the Instant Pot lid and set the vent to sealing

Cook on high pressure for 10 minutes

Once the cooking cycle is complete, carefully release the pressure manually

Open the lid and stir in the frozen corn kernels

Let the soup sit for a few minutes until the corn is heated through

Season the soup with salt and pepper to taste

Serve hot, garnished with diced avocado, cilantro, sliced green onions, a squeeze of lime juice, and crushed pork rinds for added crunch

Enjoy your Paleo and Low Carb Instant Pot Tortilla Soup!

Ingredients:

• 1


• 5 lbs beef sirloin, thinly sliced


• 1 cup beef broth


• 1/2 cup soy sauce


• 1/3 cup brown sugar


• 3 cloves garlic, minced


• 2 tablespoons sesame oil


• 4 cups broccoli florets


• 2 tablespoons cornstarch


• 2 tablespoons water


• Cooked rice, for serving

Instructions:

In a slow cooker, combine beef broth, soy sauce, brown sugar, garlic, and sesame oil

Add sliced beef to the slow cooker and stir to coat with the sauce

Cover and cook on low for 4-5 hours, or until beef is tender

In a small bowl, mix cornstarch and water until smooth

Stir into the slow cooker

Add broccoli florets to the slow cooker, stirring to combine

Cover and cook on high for an additional 30 minutes, or until broccoli is tender and sauce has thickened

Serve over cooked rice

Ingredients:

• 2 oz sloe gin


• 1/2 oz fresh lemon juice


• 1/2 oz simple syrup


• Club soda


• 1 sprig fresh rosemary, for garnish

Instructions:

Sloe gin, fresh lemon juice, and simple syrup should all be mixed together in a cocktail shaker

Put ice in the shaker and shake it well

Strain the drink into an ice-filled glass

Add club soda on top

Put a sprig of fresh rosemary on top

Ingredients:

• 1 cup butter, softened


• 1 cup granulated sugar


• 2/3 cup light brown sugar, packed


• 1 tablespoon corn syrup


• 1 teaspoon vanilla extract


• 2 large eggs


• 1 3/4 cups all-purpose flour


• 2 teaspoons baking powder


• 1 teaspoon baking soda


• 2 teaspoons kosher salt


• 1 1/2 cups your favorite baking ingredients chocolate chips, butterscotch chips, pretzels, potato chips, etc




• 1 1/2 cups your favorite snack food potato chips, pretzels, etc




• 3/4 cup old-fashioned rolled oats


• 1 teaspoon ground coffee

Instructions:

Mix the butter, brown sugar, corn syrup, and vanilla extract in a large bowl until the mixture is light and fluffy

One egg at a time, making sure to mix well after each addition

Mix the flour, baking powder, baking soda, and kosher salt together in a different bowl

Add the dry ingredients to the butter mixture and mix just until everything is mixed together

Mix in the snack food, rolled oats, ground coffee, and baking mix

Put the dough in the fridge for at least an hour or up to a week with the lid on

Warm your oven up to 375F 190C and put parchment paper on baking sheets

Place cookie dough on the baking sheets that have been prepared, leaving space between each cookie

Put it in the oven for 12 to 15 minutes, or until the edges turn golden and the middle is still soft

Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

Enjoy these one-of-a-kind compost cookies!

Ingredients:

• 1 cup mashed sweet potato


• 1 cup cornmeal


• 1 cup all-purpose flour


• 1/4 cup honey


• 1/4 cup melted butter


• 1 cup milk


• 2 eggs


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt

Instructions:

Warm the oven up to 190C 375F

Add the honey, melted butter, milk, and eggs to a large bowl and mix them together

Mix the flour, baking powder, baking soda, and salt in a different bowl

Slowly add the dry ingredients to the wet ones while stirring them together

Put the batter into a 9x9-inch baking dish that has been greased

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let it cool down a bit before you serve it

Ingredients:

• 6 large potatoes, peeled and thinly sliced


• 8 slices bacon, cooked and crumbled


• 1 cup shredded cheddar cheese


• 1/2 cup grated Parmesan cheese


• 1/2 cup sour cream


• 1/4 cup chopped green onions


• 2 cloves garlic, minced


• Salt and pepper to taste

Instructions:

Warm the oven up to 190C 375F

Cut up potatoes, crumbled bacon, cheddar cheese, Parmesan cheese, sour cream, chopped green onions, minced garlic, salt, and pepper

Put all of this in a large bowl

Put the mixture in a baking dish that has been greased

Place the dish in the oven and bake for 45 minutes! Take off the foil and bake for another 15 minutes, or until the potatoes are soft and the top is golden brown

Serve hot, and if you want, top with more green onions