Blebees

Indulge in the warm flavors of gingerbread without the gluten. These gluten-free gingerbread cookies are perfect for holiday gatherings or anytime you crave a cozy treat.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1 tsp ground ginger. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup molasses. 1/4 cup melted coconut oil. 1 egg.

Instructions: Warm the oven up to 175F 350C. Spices, baking soda, salt, and coconut sugar should all be mixed together in a large bowl. Moisturize the coconut oil, add the egg, and then mix the dry ingredients together. Mix until everything is well mixed and a dough forms. For at least 30 minutes, put the dough in the fridge while it's wrapped in plastic wrap. Between two pieces of parchment paper, roll out the dough until it is about 1/4 inch thick. Cut out shapes with cookie cutters and put them on a baking sheet lined with parchment paper. It should be baked for 10 to 12 minutes, or until the edges are set. For five minutes, let the cookies cool on the baking sheet before moving them to a wire rack to cool all the way. Cover with icing or eat as is after it's cooled down.

Prep Time: 45 minutes

Cook Time: 10 minutes

This vegetarian quiche features a golden zucchini-carrot crust that adds a nutritious twist to the classic dish. Packed with flavorful vegetables and creamy cheese, it's a satisfying and wholesome dinner option, perfect for those following a keto lifestyle.

Ingredients: 2 medium zucchinis, grated. 2 medium carrots, grated. 1/4 cup almond flour. 2 tablespoons coconut flour. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 4 large eggs. 1/2 cup heavy cream. 1 cup chopped spinach. 1/2 cup chopped bell peppers. 1/2 cup shredded cheddar cheese.

Instructions: Before you start cooking, heat the oven to 375F 190C. Grate the zucchini and carrots and mix them with the almond flour, coconut flour, olive oil, salt, and black pepper in a large bowl. Mix it well until it turns into dough. Press the zucchini-carrot mix into a pie dish that has been greased to make a crust. Make sure the mix is spread out evenly on the bottom and up the sides. After the oven is hot, bake the crust for 15 to 20 minutes, or until it turns a light golden brown color. Add the eggs and heavy cream to a different bowl and mix them together using a whisk. Cut up the bell peppers, spinach, and cheddar cheese, and add them to the egg mixture. Spread the egg and vegetable mix on top of the baked crust. Another 25 to 30 minutes in the oven will do the trick. The top should be golden brown and the middle should be set. After making the quiche, wait a few minutes before cutting it up and serving it. Enjoy your veggie quiche with a golden carrot and zucchini crust!

Prep Time: 20 minutes

Cook Time: 50 minutes

These blueberry yogurt muffins are moist, fluffy, and bursting with juicy blueberries. They make for a perfect breakfast or snack option.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup plain yogurt. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 egg. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup fresh blueberries.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the yogurt, melted butter, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries. Divide the batter evenly among the muffin cups, 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 muffin comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious blueberry yogurt muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

This elegant dish pairs perfectly with Beckon Wines Chardonnay. The buttery texture of the salmon complements the creamy notes of the wine, while the lemon herb sauce adds a refreshing brightness to the palate.

Ingredients: 4 salmon fillets. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup white wine Beckon Wines Chardonnay recommended. 1/4 cup chicken broth. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon chopped fresh dill. 4 tablespoons unsalted butter.

Instructions: Season salmon fillets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove salmon from the skillet and set aside. In the same skillet, add white wine, chicken broth, lemon juice, and garlic. Bring to a simmer and cook until reduced by half, about 2-3 minutes. Stir in parsley, dill, and butter until butter is melted and sauce is smooth. Return salmon fillets to the skillet and spoon sauce over them. Serve immediately, garnished with additional herbs if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Savor the mouthwatering tastes of pumpkin pie without feeling guilty. These grain-free, dairy-free Paleo Pumpkin Pie Bars are naturally sweetened with honey and maple syrup.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup coconut oil, melted. 1/4 cup pure maple syrup. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp salt. 1 cup canned pumpkin puree. 3 large eggs. 1/4 cup honey. 1/4 cup full-fat coconut milk.

Instructions: Preheat your oven to 350F 175C. In a large bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt. Mix until a dough forms. Press the dough evenly into the bottom of a greased 9x9-inch 23x23 cm baking pan to form the crust layer. In a separate bowl, whisk together pumpkin puree, eggs, honey, and coconut milk until well combined. Pour the pumpkin mixture over the crust in the baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center is slightly firm. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate the bars for at least 2 hours to set. Cut into squares and serve chilled. Enjoy your Paleo Pumpkin Pie Bars!

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the perfect blend of nutty tahini and rich chocolate with these delightful cookies. The nuttiness of tahini pairs harmoniously with the sweetness of chocolate, creating a treat that's both sophisticated and comforting.

Ingredients: 1 cup tahini. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup dark chocolate chips. 1 teaspoon coconut oil.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine tahini, granulated sugar, egg, and vanilla extract. Mix well until smooth. Add baking soda and salt to the mixture, and mix until fully incorporated. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each cookie slightly with a fork or the back of a spoon. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. 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. In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 20-second intervals, stirring in between, until smooth and melted. Dip each cooled cookie halfway into the melted chocolate mixture and place it back on the parchment paper. Allow the chocolate to set. You can place the cookies in the refrigerator for quicker setting. Once the chocolate is set, your Chocolate Dipped Tahini Cookies are ready to be enjoyed!

Prep Time: 15 minutes

Cook Time: 10-12

A tasty salad that tastes like a chicken burrito bowl but is more refreshing. It works with both keto and Whole30, so it's a great choice for a clean and healthy meal.

Ingredients: 2 cups cooked chicken breast, diced. 2 cups cauliflower rice, cooked. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup green onions, sliced. 1/4 cup sliced black olives. 1/4 cup sliced jalapeos optional. 1/4 cup salsa verde. 2 tablespoons olive oil. 1 tablespoon lime juice. 1 teaspoon cumin. Salt and pepper to taste. Lettuce or mixed greens for the base.

Instructions: Put the cooked chicken, cauliflower rice, cherry tomatoes, red onion, bell pepper, cilantro, green onions, black olives, and jalapeos if using in a large bowl. For the dressing, mix the olive oil, lime juice, cumin, salt, and pepper with a whisk in a separate small bowl. Put the salad ingredients in a large bowl. Add the dressing. Toss the salad until all the ingredients are well covered. Put the salad on a bed of mixed greens or lettuce. If you want, you can add more cilantro and green onions as a garnish. Take a bite of your Salsa Verde Chicken Burrito Bowl Salad.

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious vegan stirfry featuring crispy tofu, colorful vegetables, and a flavorful red curry sauce. This Red Curry Tofu Stirfry is quick and easy to make, perfect for a weeknight dinner.

Ingredients: 1 block of extra firm tofu, cubed. 2 tablespoons red curry paste. 2 tablespoons soy sauce. 1 tablespoon vegetable oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 1 cup broccoli florets. 1 cup snap peas. 1/2 cup coconut milk. 1 tablespoon brown sugar. Salt and pepper to taste. Cooked rice for serving.

Instructions: Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, mix the red curry paste and soy sauce. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the tofu cubes and cook until they are golden brown on all sides. Remove the tofu from the wok and set it aside. In the same wok, add a bit more oil if needed, then add the sliced onions and cook until they become translucent. Add the sliced bell peppers, broccoli florets, and snap peas to the wok. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp. Return the cooked tofu to the wok and mix it with the vegetables. Pour in the coconut milk and brown sugar. Stir well and let it simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste. Serve the Red Curry Tofu Stirfry over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious BBQ recipe for beef skewers that have been marinated in soy sauce, honey, and aromatic spices. Great for a summer party with family and friends.

Ingredients: 3 lbs beef sirloin, cut into skewer-friendly chunks. 1 cup soy sauce. 1/2 cup honey. 1/4 cup olive oil. 4 cloves garlic, minced. 2 teaspoons smoked paprika. 1 teaspoon cayenne pepper. Salt and pepper to taste. Assorted colorful bell peppers and red onions for skewering.

Instructions: In a bowl, whisk together soy sauce, honey, olive oil, minced garlic, smoked paprika, cayenne pepper, salt, and pepper to create the marinade. Place beef chunks in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 2 hours, preferably overnight. Preheat the grill to medium-high heat. Thread marinated beef chunks onto skewers, alternating with colorful bell peppers and red onions. Grill skewers for 10-12 minutes, turning occasionally, until beef reaches desired doneness and vegetables are charred and tender. Baste skewers with the reserved marinade during grilling for extra flavor. Serve hot, garnished with fresh herbs and accompanied by your favorite summer sides. Enjoy the sizzling and smoky flavors of your summer BBQ creation!

Prep Time: 20 minutes

Cook Time: 15 minutes

It's a hearty and tasty breakfast dish made with diced potatoes that are crispy and eggs that are rich and creamy. It's topped with melted cheddar cheese and a little smoky paprika. It's great for a weekend brunch or a filling breakfast during the week.

Ingredients: 4 large eggs. 2 cups diced potatoes. 1/2 cup diced onions. 1/2 cup diced bell peppers. 1/2 cup shredded cheddar cheese. 1 tsp smoked paprika. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: Preheat your oven to 375F 190C. In a skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until they start to brown, stirring occasionally about 10 minutes. Add the diced onions and bell peppers to the skillet and continue to cook for another 5 minutes, or until they are tender. Season the potato mixture with smoked paprika, salt, and pepper. Stir well. Transfer the potato mixture to a greased baking dish. Create 4 small wells in the potato mixture and carefully crack an egg into each well. Sprinkle shredded cheddar cheese evenly over the top. Bake in the preheated oven for 15-20 minutes, or until the egg whites are set, but the yolks are still slightly runny for that perfect egg bake consistency. Garnish with fresh parsley and serve hot. Enjoy your delicious Smoked Paprika Potato Egg Bake!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Mini Potato Skins are a tasty appetizer that would be great at any party. Inside is cheesy, and the outside is crispy. They come with a sour cream and chives dip.

Ingredients: 8 small potatoes. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 2 tablespoons chopped chives. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Scrub potatoes and pierce them several times with a fork. Bake potatoes for 45-50 minutes until tender. Let potatoes cool slightly, then cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of potato attached to the skin. Place potato skins on a baking sheet and sprinkle with salt and pepper. Fill each potato skin with shredded cheddar cheese. Bake for another 10 minutes until cheese is melted and bubbly. While the potato skins are baking, mix sour cream and chopped chives in a small bowl. Serve the baked potato skins hot with the sour cream and chive dip on the side.

Prep Time: 15 minutes

Cook Time: 60 minutes

These portabella pizzas are easy, cheesy, and low in carbs. They make a great keto-friendly snack or meal. They taste great and are high in protein, so you can eat them at any time of the day.

Ingredients: 4 large portabella mushroom caps. 1 cup sugar-free marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup sliced pepperoni or cooked sausage optional. 1 tablespoon olive oil. 1 teaspoon Italian seasoning. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Clean the portabella mushroom caps and remove stems. Brush mushroom caps with olive oil and sprinkle with salt, pepper, and Italian seasoning. Spread marinara sauce evenly on each mushroom cap. Top with shredded mozzarella cheese, grated Parmesan cheese, and optional toppings like pepperoni or cooked sausage. Bake in the preheated oven for 12-15 minutes or until cheese is melted and bubbly. Remove from oven and let cool slightly before serving. Slice and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the cool taste of mint and chocolate together in this homemade chocolate mint ice cream. With just the right amount of sweetness and minty freshness, it's sure to become a favorite treat for any event.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 5 large egg yolks. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 3 ounces dark chocolate, finely chopped.

Instructions: Heavy cream, milk, sugar, and salt should all be mixed together in a medium saucepan. Stir the mixture every so often while heating it over medium-low heat until it just starts to steam. Whisk the egg yolks in a different bowl until they are smooth. Pour about half a cup of the hot cream mixture into the egg yolks slowly while whisking all the time. While stirring all the time, pour the egg mixture back into the saucepan with the rest of the cream mixture. Over medium heat, stir the mixture all the time for about 5 to 7 minutes, or until it gets a little thicker and coats the back of a spoon. Taking it off the heat, add the peppermint extract and vanilla extract and mix them in. Allow to cool a bit. Use a fine-mesh sieve to strain the mixture into a clean bowl. Put it in the fridge with the lid on for at least 4 hours or overnight until it's cold. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Add the chopped dark chocolate in the last few minutes of churning and keep going until the chocolate is spread out evenly. Put the ice cream in a container that can go in the freezer, cover it, and freeze it for 4 hours or overnight, until it's firm.

Prep Time: 20 minutes

Cook Time: 10 minutes

Pan-seared salmon fillets are the main ingredient in this recipe. They go well with a cool avocado and mango salsa. Each bite of this salmon dish is a delightful explosion of flavors from the sweet and sour salsa.

Ingredients: 4 salmon fillets. Salt and pepper to taste. 2 tablespoons olive oil. 2 ripe avocados, diced. 1 ripe mango, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeno pepper, seeded and minced. Juice of 1 lime.

Instructions: Season salmon fillets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add salmon fillets to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. In a separate bowl, combine diced avocados, mango, red onion, cilantro, jalapeno, and lime juice. Mix well. Serve pan-seared salmon topped with avocado and mango salsa. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious one-dish meal featuring tender chicken breasts and a colorful array of veggies coated in zesty ranch seasoning and topped with melted cheddar cheese.

Ingredients: 4 chicken breasts. 1 packet ranch seasoning mix. 2 cups baby red potatoes, quartered. 2 cups broccoli florets. 1 cup baby carrots. 1 tablespoon olive oil. Salt and pepper to taste. 1/2 cup shredded cheddar cheese.

Instructions: Preheat oven to 375F 190C. In a large bowl, toss chicken breasts, potatoes, broccoli, and carrots with olive oil and ranch seasoning mix until well coated. Spread the seasoned chicken and veggies evenly in a baking dish. Season with salt and pepper to taste. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and veggies are tender. Sprinkle shredded cheddar cheese over the top during the last 5 minutes of baking. Serve hot, garnished with fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

Cupcake Kabobs are a fun and tasty treat made of skewered cupcakes and fresh fruit covered in chocolate. Great for parties and other special events.

Ingredients: 12 cupcakes store-bought or homemade. 1 cup strawberries, washed and hulled. 1 cup pineapple chunks. 1 cup grapes. 1 cup marshmallows. 1 cup chocolate chips, melted. Wooden skewers.

Instructions: Put the cupcakes together and let them cool all the way down. Piece up each cupcake so that they are easy to eat. Put pieces of cupcake, strawberries, pineapple, grapes, and marshmallows on wooden skewers, switching between them to make colorful kabobs. In 30-second increments, melt the chocolate chips in a bowl that can go in the microwave. Stir the chips between each interval until they are smooth and melted. Pour the melted chocolate over the kabobs of cupcakes. Wait a minute or two for the chocolate to set. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Mexican Chicken Corn Chowder is a hearty and tasty soup that is great for a cold night. This Mexican-style comfort food is full of soft chicken, sweet corn, and fragrant spices that will make you happy.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 onion, chopped. 1 red bell pepper, chopped. 2 cloves garlic, minced. 1 can 15 oz creamed corn. 1 can 15 oz corn kernels, drained. 1 can 4 oz diced green chilies. 4 cups chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. 1/2 cup heavy cream. Salt and pepper, to taste. Fresh cilantro, chopped for garnish. Shredded cheddar cheese for garnish. Tortilla chips for serving.

Instructions: In a slow cooker, combine diced chicken, onion, bell pepper, garlic, creamed corn, corn kernels, diced green chilies, chicken broth, cumin, chili powder, and smoked paprika. Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in heavy cream. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and tortilla chips.

Prep Time: 15 minutes

Cook Time: 360 minutes