Ingredients:

• 4 lbs beef short ribs


• Salt and pepper to taste


• 2 tbsp olive oil


• 1 onion, chopped


• 3 cloves garlic, minced


• 1 cup dark beer


• 1 cup beef broth


• 2 tbsp Worcestershire sauce


• 1 tbsp brown sugar


• 1 tsp dried thyme


• 1/2 tsp dried rosemary


• 1/4 cup tomato paste


• 4 large red-skinned potatoes, cubed


• 1/2 cup milk


• 4 tbsp butter

Instructions:

Add salt and pepper to the short ribs

Put olive oil in a big skillet and heat it over medium-high heat

Once all sides of the short ribs are browned, put them in the slow cooker

Add the onion and garlic to the same pan and cook them until they get soft

Add the dark beer and scrape up any bits that are browned

Worcestershire sauce, brown sugar, thyme, rosemary, and tomato paste should all be added

Bring to a low boil

Cover slow-cooked short ribs with sauce

Turn the heat down to low, cover, and cook for 6 to 8 hours, until the meat is soft and falls off the bone

Boil the potatoes until they are soft in the last hour of cooking

After draining, mash the potatoes with butter and milk until they are smooth

Add sauce to the mashed potatoes and serve the short ribs with them

Ingredients:

• 500g fresh okra, trimmed and halved lengthwise


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1 teaspoon paprika


• 1/2 teaspoon cumin


• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

To make the okra taste great, mix it with olive oil, garlic that has been minced, paprika, cumin, salt, and pepper in a bowl

Place the okra in a single layer on a parchment-lined baking sheet

Put the okra in an oven that has already been heated

Roast it for 15 to 20 minutes, stirring it every so often, until it is soft and slightly crispy

Enjoy while hot!

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces


• 1 cup breadcrumbs


• 1/2 cup grated Parmesan cheese


• 1 teaspoon garlic powder


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 2 eggs, beaten


• 1/4 cup mayonnaise


• 2 cloves garlic, minced


• 1 tablespoon lemon juice


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper

Instructions:

Get the oven ready by heating it up to 400F 200C

Put breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in a shallow dish

Mix them together

First, coat each piece of chicken in beaten eggs

Then, coat it with the breadcrumb mixture

Line a baking sheet with parchment paper and put the chicken bites on it

Place in the oven and bake for 15 to 20 minutes, or until the chicken is fully cooked and the skin is golden brown

To make the garlic aioli, put mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl and mix them together

Serve the hot baked Parmesan chicken bites with garlic aioli on the side

Ingredients:

• 8 large shrimp, peeled and deveined


• 8 ounces of sirloin steak, cut into 1-inch cubes


• 1 red bell pepper, cut into chunks


• 1 red onion, cut into chunks


• 8 cherry tomatoes


• 8 wooden skewers, soaked in water for 30 minutes


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1 teaspoon smoked paprika


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• Juice of 1 lemon


• Fresh parsley for garnish

Instructions:

In a bowl, combine the olive oil, minced garlic, smoked paprika, salt, pepper, and lemon juice to make a marinade

Place the shrimp and steak in separate resealable bags and pour half of the marinade into each bag

Seal the bags and refrigerate for at least 30 minutes to marinate

Preheat your grill to medium-high heat and prepare it for direct grilling

Thread the marinated shrimp, steak, red bell pepper, red onion, and cherry tomatoes onto the soaked wooden skewers, alternating between ingredients

Brush the kebabs with the remaining marinade from the bags

Place the kebabs on the preheated grill and cook for about 3-4 minutes per side, or until the shrimp turns pink, and the steak reaches your desired level of doneness

Remove the kebabs from the grill and garnish with fresh parsley

Serve your Surf and Turf Kebabs hot with your favorite side dishes

Enjoy!

Ingredients:

• 1 cup coconut cream


• 1/2 cup unsweetened cocoa powder


• 1/4 cup honey or maple syrup


• 1/4 cup coconut oil, melted


• 1 teaspoon vanilla extract


• Pinch of salt

Instructions:

In a mixing bowl, combine coconut cream, cocoa powder, honey or maple syrup, melted coconut oil, vanilla extract, and a pinch of salt

Using a hand mixer or stand mixer, beat the ingredients together until smooth and creamy

Taste and adjust sweetness if desired by adding more honey or maple syrup

Once desired consistency and sweetness are achieved, refrigerate the frosting for 30-60 minutes to firm up slightly before using

Spread or pipe the frosting onto cooled cakes or cupcakes

Enjoy your Paleo chocolate buttercream frosting!

Ingredients:

• 500g chicken breast, diced


• 2 tablespoons butter


• 1 onion, finely chopped


• 3 cloves garlic, minced


• 1 tablespoon ginger, minced


• 1 teaspoon garam masala


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon turmeric


• 1/2 teaspoon chili powder


• 1 cup tomato puree


• 1/2 cup heavy cream


• 1 tablespoon honey


• Salt to taste


• Fresh cilantro, chopped for garnish

Instructions:

In a large pan, melt butter over medium heat

Add chopped onions and cook until translucent

Add minced garlic and ginger, saut for another minute

Add diced chicken breast, cook until browned

Stir in garam masala, cumin, coriander, turmeric, and chili powder

Cook for 2 minutes

Pour in tomato puree and simmer for 10 minutes

Stir in heavy cream and honey

Simmer for another 5 minutes

Season with salt to taste

Garnish with chopped cilantro before serving

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!