Arya Underfoots

This Paleo Chicken Biryani with Cauliflower Rice is a low-carb, keto-friendly twist on the classic Indian dish. It's packed with flavor from aromatic spices and coconut milk, making it a satisfying and hearty meal.

Ingredients: 1 lb boneless, skinless chicken thighs, diced. 2 cups cauliflower rice. 1 onion, thinly sliced. 2 tomatoes, chopped. 2 cloves garlic, minced. 1-inch ginger, minced. 1/2 cup coconut milk. 2 tbsp ghee or coconut oil. 1 tsp turmeric powder. 1 tsp cumin powder. 1 tsp coriander powder. 1/2 tsp chili powder. Salt to taste. Fresh cilantro for garnish.

Instructions: In a skillet, heat ghee or coconut oil over medium heat. Add onions and saut until translucent. Add minced garlic and ginger, cook for another minute. Add diced chicken thighs and cook until browned. Stir in turmeric, cumin, coriander, chili powder, and salt. Add chopped tomatoes and cook until they soften. Pour in coconut milk, stir well, and simmer for 10 minutes. In another skillet, heat some ghee or coconut oil. Add cauliflower rice and saut until tender, about 5-7 minutes. To serve, place cauliflower rice on a plate, top with chicken mixture. Garnish with fresh cilantro and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

These brown sugar chewy oatmeal cookies are a delightful treat with a perfect blend of sweetness and chewiness. The brown sugar adds a rich caramel flavor while the oats provide a hearty texture. Customize them with raisins or chocolate chips for an extra burst of flavor.

Ingredients: 1 cup brown sugar. 1/2 cup unsalted butter, softened. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups old-fashioned oats. 3/4 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup raisins or chocolate chips optional.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the brown sugar and softened butter until smooth. Add the egg and vanilla extract to the mixture, and beat until well combined. In a separate bowl, whisk together the oats, flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using raisins or chocolate chips, fold them into the cookie dough. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious brown sugar chewy oatmeal cookies!

Prep Time: 15 minutes

Cook Time: 10-12

Indulge in the delightful combination of chocolate and granola with these easy-to-make and delicious chocolate granola balls. Packed with oats, chocolate chips, and a touch of peanut butter, these energy-boosting treats are perfect for satisfying your sweet cravings.

Ingredients: 2 cups rolled oats. 1 cup chocolate chips. 1 cup peanut butter. 1/2 cup honey. 1/2 cup ground flaxseed. 1/2 cup shredded coconut. 1 teaspoon vanilla extract. 1/2 teaspoon salt.

Instructions: Place the chocolate chips, ground flaxseed, shredded coconut, and salt in a large bowl. Set it aside. Place the peanut butter and honey in a bowl that can go in the microwave. Melt them for about 30 seconds, or until they are easy to mix. Add the melted peanut butter and honey to the dry ingredients and mix them in until everything is well mixed. Add the vanilla extract and mix it in again to make sure the flavors are spread out evenly. Put the mixture in the fridge for 15 to 20 minutes to make it firmer. This will make it easier to roll into balls. When the mixture is firm, use your hands to shape small pieces into balls that are easy to eat. Put the balls that you've made on a baking sheet that has parchment paper on it. Put the balls back in the fridge for another 20 to 30 minutes to let them set. The chocolate granola balls should be kept in the fridge in a container that won't let air in. As a treat or snack, try these tasty and healthy chocolate granola balls!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Watermelon Rum Punch is fruity and refreshing, and it's great for summer parties or any time you want a taste of the tropics.

Ingredients: 4 cups watermelon juice. 1 cup white rum. 1/4 cup lime juice. 1/4 cup simple syrup. 1 cup club soda. Ice cubes. Watermelon slices and mint leaves for garnish.

Instructions: Put watermelon juice, white rum, lime juice, and simple syrup in a pitcher. Mix things together well. Put it in the fridge for at least 30 minutes to chill. Add the club soda and stir it in slowly before serving. Put ice cubes in the glasses and then pour the punch over them. Put mint leaves and slices of watermelon on top. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Whole30 Crock Pot Pork Carnitas Lettuce Tacos are a healthy and delicious alternative to traditional tacos. The pork is slow-cooked to perfection with flavorful spices and served in crisp iceberg lettuce leaves for a refreshing and satisfying meal. Perfect for those following a Whole30 or looking for a low-carb taco option.

Ingredients: 2 pounds pork shoulder, cut into chunks. 1 onion, chopped. 4 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon paprika. 1/2 teaspoon oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Juice of 2 limes. 1/4 cup chicken broth. 1 head of iceberg lettuce, leaves separated. 1/2 cup fresh cilantro, chopped. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup sliced jalapeos optional. Guacamole for topping optional. Salsa for topping optional.

Instructions: Place the pork shoulder chunks in the crockpot. In a bowl, combine the chopped onion, minced garlic, cumin, chili powder, paprika, oregano, salt, and black pepper. Pour this mixture over the pork in the crockpot. Add the lime juice and chicken broth to the crockpot. Cover and cook on low for 6-8 hours or until the pork is tender and can be easily shredded with a fork. Once cooked, use two forks to shred the pork in the crockpot. Mix it well with the cooking juices. To assemble the lettuce tacos, take a lettuce leaf, spoon some shredded pork into it, and top with chopped cilantro, diced tomatoes, diced red onion, and sliced jalapeos if you like it spicy. Optional: Add a dollop of guacamole and salsa on top for extra flavor. Serve the Whole30 Crock Pot Pork Carnitas Lettuce Tacos immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Roasted potatoes with Parmesan and herbs that are delicious and have a crispy outside and a soft inside. This dish is great as a side dish for barbecues.

Ingredients: 4 large potatoes, washed and diced. 1/4 cup olive oil. 1/4 cup grated Parmesan cheese. 2 tablespoons fresh chopped parsley. 1 teaspoon dried oregano. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat the barbecue to medium-high heat. In a large bowl, toss the diced potatoes with olive oil, Parmesan cheese, parsley, oregano, and garlic powder until evenly coated. Season with salt and pepper to taste. Place the seasoned potatoes on a grill tray, ensuring an even layer for even cooking. Roast on the barbecue, turning occasionally, until the potatoes are golden brown and crispy on the edges. This should take approximately 20-25 minutes. Remove from the barbecue and let them rest for a few minutes before serving. Garnish with additional Parmesan and fresh parsley if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

With just a few simple ingredients, you can make this gluten-free Homemade Cinnamon Maple Pecan Butter that tastes great and is good for you. You can add it to your breakfast or snacks to make them taste better.

Ingredients: 2 cups pecans. 2 tablespoons maple syrup. 1 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C. Spread the pecans evenly on a baking sheet and toast them in the preheated oven for 8-10 minutes, or until fragrant and lightly browned. Make sure not to burn them, so keep a close eye. Let the toasted pecans cool for a few minutes. In a food processor, combine the toasted pecans, maple syrup, ground cinnamon, and salt. Process the mixture for about 5-7 minutes or until it reaches a creamy and smooth consistency. Scrape down the sides of the processor as needed. Taste and adjust sweetness or cinnamon to your liking by adding more maple syrup or cinnamon if desired. Transfer the Cinnamon Maple Pecan Butter to an airtight container. Store in the refrigerator for up to two weeks. Enjoy on gluten-free toast, pancakes, or waffles!

Prep Time: 15 minutes

Cook Time: 10 minutes

Have fun with these tasty Vanilla Cupcakes that are filled with tangy Lemon Curd and topped with bright and fun Sprinkle Bark. Great for any event or when you just want something sweet!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup lemon curd. 1/2 cup colorful sprinkles. 1/2 cup white chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake. Fill each hole with lemon curd. Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth. Spread a thin layer of melted white chocolate over a parchment paper-lined baking sheet. Immediately sprinkle the colorful sprinkles over the chocolate. Place the sprinkle bark in the refrigerator for a few minutes to harden. Break the sprinkle bark into small pieces and use them to decorate the tops of the cupcakes. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 18 minutes

French Dip Sandwiches in the Slow Cooker are tasty and simple to make. The beef is cooked slowly and tenderly in a tasty broth, which makes for a juicy and filling sandwich.

Ingredients: 1 3-4 pound beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup Worcestershire sauce. 2 tablespoons dijon mustard. 1 tablespoon dried rosemary. 1 tablespoon dried thyme. Salt and pepper to taste. 6-8 hoagie rolls. Sliced provolone cheese for topping optional.

Instructions: Place beef chuck roast in the slow cooker. Add sliced onion and minced garlic on top. In a bowl, mix together beef broth, soy sauce, Worcestershire sauce, dijon mustard, rosemary, thyme, salt, and pepper. Pour the mixture over the roast. Cover and cook on low for 8-10 hours or until the beef is tender and falls apart easily. Remove the beef from the slow cooker and shred using two forks. Strain the liquid from the slow cooker into a bowl and discard the solids. Serve the shredded beef on hoagie rolls, optionally topped with sliced provolone cheese. Use the reserved liquid for dipping.

Prep Time: 15 minutes

Cook Time: 480 minutes

These tasty ice cream sandwiches are perfect for the holidays because they have both chocolate and peppermint in them. Two chocolate cookies are smashed together with creamy peppermint ice cream to make a fun and tasty treat for everyone.

Ingredients: 1 cup heavy cream. 1 cup sweetened condensed milk. 1/2 teaspoon peppermint extract. 1/2 cup crushed candy canes. 12 chocolate cookies.

Instructions: Whip the heavy cream in a large bowl until stiff peaks form. Add the peppermint extract and sweetened condensed milk and mix well. The crushed candy canes should be added slowly. Put the mixture in a shallow dish and freeze it for at least 4 hours, or until it gets hard. When the ice cream is firm, put a scoop on half of the chocolate cookies and top with the other half of the cookies. If you want, you can decorate the edges of the sandwiches by rolling them in more crushed candy canes. You can eat it right away or put it in the freezer until you're ready to eat it.

Prep Time: 15 minutes

Cook Time: 0 minutes

These crunchy and flavorful Paleo sea salt and vinegar kale chips are a great snack choice. The earthy kale and tart apple cider vinegar complement each other well, and a dash of sea salt provides the ideal amount of savory flavor.

Ingredients: 1 bunch kale, stems removed and torn into bite-sized pieces. 2 tablespoons apple cider vinegar. 2 tablespoons olive oil. Sea salt, to taste.

Instructions: Set oven temperature to 300F 150C. Toss the kale pieces in a big bowl with olive oil and apple cider vinegar, making sure they are well coated. Arrange the kale in a single layer on a parchment paper-lined baking sheet. Season the kale with sea salt. Bake the kale for 15 to 20 minutes, turning it halfway through, or until it becomes crispy. Before serving, remove from oven and allow to cool.

Prep Time: 10 minutes

Cook Time: 20 minutes

These easy slow cooker red beans will make you feel like you're in Louisiana. When cooked over rice, they are hearty and tasty thanks to the smoked sausage, thyme, and oregano that are used to season them.

Ingredients: 1 lb dried red beans. 1 onion, chopped. 1 green bell pepper, chopped. 3 cloves garlic, minced. 1 lb smoked sausage, sliced. 4 cups chicken broth. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp cayenne pepper. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Wash the red beans and get rid of any dirt. In a slow cooker, put the smoked sausage, red beans, onion, bell pepper, and garlic. Put in the chicken broth, oregano, thyme, cayenne pepper, salt, and pepper. Use a stir to mix. For 8 hours on low or 4 hours on high, cover and cook until beans are soft. Put it on top of cooked rice.

Prep Time: 15 minutes

Cook Time: 240 minutes

It's elegant and tasty to eat these thin crepes filled with smooth cream cheese and salty smoked salmon. These smoked salmon crepes are great for brunch or a special dinner and are sure to impress your guests.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 cup milk. 1/4 teaspoon salt. 2 tablespoons melted butter. 8 ounces smoked salmon, thinly sliced. 4 ounces cream cheese. 1/4 cup chopped fresh chives. 1 lemon, sliced for garnish. Fresh dill sprigs for garnish.

Instructions: Whisk the flour, eggs, milk, salt, and melted butter together in a bowl until a smooth batter forms. Put the nonstick skillet on medium heat and use cooking spray or butter to lightly coat it. Add a small amount of batter to the pan and swirl it around to make a thin layer. It's ready when the edges begin to lift and the bottom turns a light golden color. Turn the crepe over and cook the other side for one more minute. Do it again with the rest of the batter to make eight crepes. Put the same amount of cream cheese on top of each crepe. Add smoked salmon slices and chopped chives on top. Fold the crepes in half and lay them seam-side down on a platter. Before you serve, decorate with lemon slices and fresh dill sprigs.

Prep Time: 15 minutes

Cook Time: 20 minutes

These fresh peach, blueberry, and vanilla layered popsicles are a refreshing and healthy treat perfect for hot summer days. With layers of sweet fruit and creamy yogurt, they are sure to be a hit with kids and adults alike.

Ingredients: 1 cup fresh peaches, peeled and sliced. 1 cup blueberries. 1 cup vanilla Greek yogurt. 2 tablespoons honey. 1/4 cup water.

Instructions: Put the fresh peaches, honey, and water in a blender. Mix until it's smooth. Fill up each popsicle mold about three quarters of the way to the top with the peach mixture. A light tap on the molds will get rid of any air bubbles. Soak the molds in cold water for 30 minutes, or until the peach layer feels firm. While you wait, wash the blender. Then blend the blueberries until they are smooth. Take the molds for the popsicles out of the freezer. Put an even layer of the blueberry mixture on top of the peach layer. Fill each mold about two thirds of the way to the top. Another light tap on the molds will get rid of any air bubbles. Put the molds back in the freezer for 30 minutes, or until the blueberry layer feels firm. Take the molds out of the freezer once the blueberry layer is firm. Then, spread the vanilla Greek yogurt evenly on top of the blueberry layer, making sure that each mold is full. Place popsicle sticks inside the molds. Let the popsicles freeze for at least four hours, or until they are very hard. Let the popsicles out of the molds by running warm water around the outside of the molds for a short time. Pull the popsicles out slowly and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in the creamy sweetness of white chocolate combined with the tartness of dried cranberries in this delightful ice cream.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 6 ounces white chocolate, chopped. 1 teaspoon vanilla extract. 1/2 cup dried cranberries, chopped.

Instructions: In a saucepan, heat the heavy cream, milk, and sugar over medium heat until it begins to steam, stirring occasionally. In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly. Continue cooking over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Remove the saucepan from heat and stir in the chopped white chocolate until melted and smooth. Stir in the vanilla extract. Transfer the mixture to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight until completely cold. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped dried cranberries to the ice cream maker. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve scoops of the ice cream topped with additional dried cranberries, if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

The Ultimate Fish Burger is a delicious and satisfying alternative to traditional beef burgers. Made with finely chopped white fish, flavorful seasonings, and topped with fresh vegetables, it's a perfect choice for seafood lovers.

Ingredients: 500g white fish fillets, skin removed. 1 cup breadcrumbs. 2 eggs. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1 teaspoon lemon zest. 1/2 teaspoon paprika. Salt and pepper to taste. 4 burger buns, toasted. Lettuce leaves. Sliced tomatoes. Sliced red onion. Pickles.

Instructions: In a food processor, pulse the fish fillets until finely chopped. Transfer the chopped fish to a bowl and add breadcrumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, paprika, salt, and pepper. Mix until well combined. Divide the mixture into 4 portions and shape each into a patty. Heat a grill or skillet over medium heat. Cook the fish patties for 3-4 minutes on each side, or until golden brown and cooked through. Assemble the burgers by placing a fish patty on the bottom half of each toasted bun. Top with lettuce, tomato slices, red onion slices, and pickles. Cover with the top half of the bun. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These banana pancakes with almond flour make a tasty and Paleo breakfast. They're dairy-free, gluten-free, and the ideal way to start the day!

Ingredients: 2 ripe bananas, mashed. 2 eggs. 1 cup almond flour. 1/2 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp salt. 1/2 tsp vanilla extract. Coconut oil for cooking.

Instructions: In a mixing bowl, combine the mashed bananas and eggs. Add almond flour, baking powder, cinnamon, salt, and vanilla extract to the banana mixture. Stir until well combined. Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed. Serve the almond flour banana pancakes warm with your favorite Paleo-friendly toppings, such as fresh berries or a drizzle of almond butter.

Prep Time: 10 minutes

Cook Time: 15 minutes