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

Ingredients:

• 1 box of brownie mix


• 1/2 cup pumpkin puree


• 8 oz cream cheese, softened


• 1/4 cup sugar


• 1 egg


• 1 tsp vanilla extract


• 1/2 tsp ground cinnamon


• 1/4 tsp ground nutmeg


• 1/4 cup all-purpose flour


• 1/4 cup brown sugar


• 2 tbsp cold butter, diced

Instructions:

Warm the oven up to 175F 350C

A 9x9-inch baking pan should be greased

Follow the directions on the box to make the brownie mix, but instead of water, use 1/2 cup of pumpkin puree

Cream cheese, sugar, egg, vanilla extract, cinnamon, and nutmeg should be mixed in a different bowl until they are smooth

Spread out half of the brownie batter in the pan that has been prepared

Put the cream cheese mix on top of the brownie batter

Add spoonfuls of the rest of the brownie batter to the cream cheese mixture

Combine flour and brown sugar in a small bowl

Add cold butter and mix until crumbly

It should be spread out evenly on top

Put it in the oven and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean

Let it cool all the way in the pan on a wire rack

After that, put it in the fridge for at least two hours before cutting it into bars

Ingredients:

• 1 cup quinoa, cooked


• 2 cups mixed greens such as spinach, kale, arugula


• 1 avocado, diced


• 1/2 cup cucumber, diced


• 1/4 cup red onion, thinly sliced


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh cilantro, chopped


• 2 tablespoons lemon juice


• 2 tablespoons olive oil


• Salt and pepper to taste

Instructions:

Toss cooked quinoa with mixed greens, cucumber, red onion, parsley, and cilantro in a large bowl

Mix lemon juice, olive oil, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and gently toss to mix

Serve right away or put in the fridge until you're ready to serve

Ingredients:

• 1 cup quinoa


• 2 cups water


• 1/2 cup dried cranberries


• 1/4 cup chopped fresh parsley


• 1/4 cup chopped almonds


• 1/4 cup diced red onion


• 1/4 cup crumbled feta cheese


• 2 tablespoons olive oil


• 2 tablespoons balsamic vinegar


• Salt and pepper to taste

Instructions:

Rinse quinoa thoroughly under cold water

In a saucepan, bring 2 cups of water to a boil

Add quinoa to boiling water, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Remove cooked quinoa from heat, fluff it with a fork, and let it cool to room temperature

In a large bowl, combine cooked quinoa, dried cranberries, chopped parsley, chopped almonds, diced red onion, and crumbled feta cheese

In a separate small bowl, whisk together olive oil and balsamic vinegar to make the dressing

Pour the dressing over the salad and toss to combine

Add salt and pepper to taste

Chill the salad in the refrigerator for at least 30 minutes before serving

Serve chilled, and enjoy!