Ingredients:

• 1 cup grated zucchini


• 1/2 cup unsalted butter, softened


• 3/4 cup brown sugar


• 1 egg


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1 cup chocolate chips

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a bowl, combine the grated zucchini, softened butter, and brown sugar

Mix until well combined

Add the egg and vanilla extract to the mixture and stir until smooth

In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg

Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms

Fold in the chocolate chips

Drop spoonfuls of dough onto the prepared baking sheets, spacing them a few inches apart

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

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious zucchini cookies!

Ingredients:

• 4 cups fresh spinach leaves, washed and chopped


• 1 cup corn kernels, cooked and cooled


• 1 cup black beans, cooked and drained


• 1 cup cherry tomatoes, halved


• 1/2 red onion, thinly sliced


• 1 avocado, diced


• 1/4 cup cilantro leaves, chopped


• 1/4 cup lime juice


• 2 tablespoons olive oil


• 1 teaspoon ground cumin


• 1/2 teaspoon chili powder


• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the fresh spinach, corn kernels, black beans, cherry tomatoes, red onion, avocado, and cilantro leaves

In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper to make the dressing

Drizzle the dressing over the salad ingredients in the bowl

Toss everything together gently to coat the salad with the dressing

Serve immediately as a refreshing and flavorful vegan Mexican spinach salad

Ingredients:

• 4 large potatoes


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• Salt and pepper to taste

Instructions:

Preheat oven to 425F 220C

Peel and slice potatoes into 1/2 inch thick rounds

In a bowl, mix olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper

Toss potato slices in the herb mixture until evenly coated

Spread potatoes in a single layer on a baking sheet lined with parchment paper

Bake for 25-30 minutes or until potatoes are golden brown and crispy outside, tender inside

Serve hot and enjoy!

Ingredients:

• 2 ripe bananas, mashed


• 1/3 cup melted coconut oil


• 1/2 cup maple syrup


• 1/4 cup almond milk


• 1 teaspoon vanilla extract


• 1 3/4 cups all-purpose flour


• 1/4 cup unsweetened cocoa powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup vegan chocolate chips, plus extra for topping

Instructions:

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

You can either grease or line a 9x5-inch loaf pan

Put the mashed bananas, melted coconut oil, maple syrup, almond milk, and vanilla extract in a large bowl

Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk

Mix the dry and wet ingredients together until they are just mixed

The vegan chocolate chips should be carefully mixed in

As soon as the loaf pan is ready, pour the batter into it and use a spatula to smooth the top

If you want, you can add more chocolate chips on top

Put it in the oven and bake for 50 to 60 minutes, or until a toothpick stuck in the middle comes out clean

For 10 minutes, let the bread cool in the pan before moving it to a wire rack to cool all the way through

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