Carl Greyems

A flavorful and juicy dish that's ideal for a filling Paleo dinner is produced when aromatic herbs and spices are used to season this Paleo Perfect Roast Chicken.

Ingredients: 1 whole chicken about 4-5 pounds. 2 tablespoons olive oil. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried sage.

Instructions: Preheat your oven to 425F 220C. Rinse the chicken inside and out under cold water and pat it dry with paper towels. In a small bowl, mix together the sea salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage. Rub the olive oil all over the chicken, ensuring it's evenly coated. Sprinkle the spice mixture over the chicken, making sure to cover it thoroughly, both inside and outside. Place the chicken on a roasting rack inside a roasting pan, breast side up. Roast the chicken in the preheated oven for about 75-90 minutes, or until the internal temperature reaches 165F 74C in the thickest part of the thigh. Remove the chicken from the oven and let it rest for about 10 minutes before carving. Serve the Paleo Perfect Roast Chicken with your favorite Paleo-friendly sides.

Prep Time: 15 minutes

Cook Time: 90 minutes

These Low Carb Chicken Salad Wraps are perfect for a keto-friendly, gluten-free, and dairy-free lunch or dinner option. They are made with a flavorful chicken salad mixture featuring shredded or diced cooked chicken, mayonnaise, Dijon mustard, celery, and red onion. The wraps are then assembled using large lettuce leaves and topped with sliced avocado and optional toppings like cucumber, tomato, or sprouts.

Ingredients: 2 cups cooked chicken, shredded or diced. 1/4 cup mayonnaise use dairy-free if needed. 1 tablespoon Dijon mustard. 1/4 cup celery, finely chopped. 1/4 cup red onion, finely chopped. Salt and pepper, to taste. 4 large lettuce leaves such as romaine or butter lettuce. 1/2 avocado, sliced. Optional toppings: sliced cucumber, tomato, sprouts.

Instructions: In a large bowl, combine the cooked chicken, mayonnaise, Dijon mustard, celery, and red onion. Mix well to combine. Season the chicken salad with salt and pepper, to taste, and adjust seasoning as needed. Lay out the large lettuce leaves on a clean surface. Divide the chicken salad evenly among the lettuce leaves, placing it in the center of each leaf. Top each chicken salad-filled lettuce leaf with slices of avocado and any optional toppings you desire. Fold the sides of the lettuce leaves over the chicken salad to form wraps. Secure the wraps with toothpicks if needed, and serve immediately. Enjoy these delicious low carb chicken salad wraps as a keto-friendly, gluten-free, and dairy-free meal option!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the rich and fudgy goodness of brownies in cookie form. These Favorite Brownie Cookies combine the best of both worlds, with a soft and chewy texture that's sure to satisfy your sweet cravings.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2/3 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. In a bowl that can go in the microwave, melt the butter and chocolate chips for 20 seconds at a time, stirring after each one. Do this until the mixture is smooth. Mix the cocoa powder, baking powder, salt, and flour in a different bowl using a whisk. Mix the sugar, eggs, and vanilla extract together in a bowl until they are well mixed and a little fluffy. While mixing, slowly add the melted chocolate mixture to the egg mixture. Just until everything is mixed, fold in the dry ingredients. If you use walnuts, add them too and fold them in. Place spoonfuls of the cookie batter on the baking sheet that has been prepared, leaving space between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set and the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Enjoy these tasty brownie cookies after they've cooled down!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Soft Baked Maraschino Cherry Chocolate Chip Cookies are a delightful treat with a hint of cherry flavor and bursts of chocolate. The soft and chewy texture makes them irresistible for cookie lovers of all ages.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup maraschino cherries, drained and chopped. 1 1/2 cups semi-sweet chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the almond extract and vanilla extract and mix well. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chopped maraschino cherries and semisweet chocolate chips and mix them in well. Drop level tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie. You can use a cookie scoop or a spoon for this. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. With milk or your favorite hot drink, these soft-baked Maraschino cherry chocolate chip cookies are a great treat.

Prep Time: 20 minutes

Cook Time: 10 minutes

The ripe pluots and apricot preserves in this Apricot Plumcot Goat Cheese Tart are sweet, and the goat cheese is tangy. It all comes together in a flaky puff pastry crust. With honey drizzled over it and fresh thyme on top, it's a delicious mix of flavors that's great for any event.

Ingredients: 1 sheet frozen puff pastry, thawed. 1/4 cup apricot preserves. 2 ripe pluots, sliced. 4 ounces goat cheese, crumbled. 1 tablespoon honey. Fresh thyme leaves, for garnish.

Instructions: Preheat oven to 400F 200C. Roll out the puff pastry on a lightly floured surface to fit a tart pan. Spread apricot preserves evenly over the pastry. Arrange sliced pluots on top of the preserves. Sprinkle crumbled goat cheese over the fruit. Drizzle honey over the tart. Bake for 20-25 minutes, or until the pastry is golden brown and the fruit is tender. Remove from oven and let cool slightly. Garnish with fresh thyme leaves before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in a guilt-free dessert with this vegan chocolate chia seed pudding. It's creamy, chocolaty, and packed with nutritious chia seeds.

Ingredients: 1/4 cup chia seeds. 1 cup unsweetened almond milk. 2 tablespoons cocoa powder. 2 tablespoons maple syrup or agave syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, combine chia seeds, cocoa powder, maple syrup, vanilla extract, and salt. Gradually pour in almond milk while stirring continuously to prevent clumps. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the mixture to thicken. Once thickened to a pudding-like consistency, stir well before serving. Serve chilled, topped with fresh fruits, nuts, or shredded coconut if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

This vegan cranberry granola bowl is a perfect breakfast option packed with fiber, healthy fats, and antioxidants. It's easy to make and customizable with your favorite fruits.

Ingredients: 1 cup rolled oats. 1/4 cup chopped almonds. 1/4 cup chopped walnuts. 1/4 cup pumpkin seeds. 1/4 cup dried cranberries. 1 tablespoon maple syrup. 1 tablespoon coconut oil. 1/2 teaspoon cinnamon. Pinch of salt. 1 cup almond milk or any plant-based milk of choice. Fresh fruit for topping e.g., sliced bananas, berries.

Instructions: Preheat oven to 325F 160C. In a bowl, mix rolled oats, almonds, walnuts, pumpkin seeds, dried cranberries, maple syrup, melted coconut oil, cinnamon, and salt until well combined. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring occasionally, until golden brown and fragrant. Remove from oven and let cool completely. To serve, pour almond milk into a bowl, top with the baked granola mixture, and add fresh fruit toppings of your choice. Enjoy your delicious and nutritious cranberry granola bowl!

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the decadent delight of this Rich Chocolate Mascarpone Cheesecake. It combines the velvety goodness of mascarpone cheese with the rich flavors of chocolate for an unforgettable dessert experience.

Ingredients: 1 1/2 cups chocolate graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 1/4 cups semisweet chocolate chips. 3 8-ounce packages cream cheese, softened. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. 3 large eggs. 1 cup mascarpone cheese. 1/4 cup heavy cream. Whipped cream and chocolate shavings for garnish optional.

Instructions: Set the oven temperature to 325F 163C. Melted butter and chocolate graham cracker crumbs should be combined in a mixing bowl. To make the crust, press this mixture firmly into the bottom of a 9-inch 23 cm springform pan. Melt the semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring in between, until smooth. Allow it to cool a little. Cream cheese and powdered sugar should be combined in a sizable mixing bowl and beaten until smooth and creamy. To the cream cheese mixture, add the melted chocolate, vanilla extract, and unsweetened cocoa powder. Blend until thoroughly blended. One egg at a time, adding and thoroughly mixing after each addition. Once the mixture is smooth and thoroughly combined, fold in the heavy cream and mascarpone cheese. Over the prepared crust in the springform pan, pour the cheesecake filling. Bake for 45 to 50 minutes in a preheated oven, or until the center still jiggles slightly but the edges are set. After turning off the oven, crack open the door. Give the cheesecake an hour to cool in the oven. After taking the cheesecake out of the oven, chill it in the refrigerator for four hours or overnight to solidify. If desired, add chocolate shavings and whipped cream as a garnish before serving. Enjoy your rich, creamy Chocolate Mascarpone Cheesecake after slicing it!

Prep Time: 20 minutes

Cook Time: 50 minutes

Italian bread infused with garlic, filled with homemade beef meatballs cooked in marinara sauce, and topped with melted mozzarella cheese.

Ingredients: 1 loaf of Italian bread. 1 pound ground beef. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 egg. 1 jar marinara sauce. 1 tablespoon olive oil. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. Cut Italian bread loaf in half lengthwise and hollow out some of the bread from each half to make room for the meatballs and sauce. In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, oregano, basil, salt, pepper, and parsley. Mix until well combined. Form the mixture into meatballs of desired size. In a skillet, heat olive oil over medium heat. Add meatballs and cook until browned on all sides, about 8-10 minutes. Pour marinara sauce into the skillet with the meatballs. Stir to coat meatballs with sauce and simmer for 5 minutes. Place the hollowed-out Italian bread halves on a baking sheet. Spoon the meatballs and sauce onto the bread halves. Sprinkle shredded mozzarella cheese over the meatballs and sauce. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly before slicing into individual portions. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Delicious and moist gluten-free blueberry coconut muffins packed with the goodness of coconut and bursting with juicy blueberries. Perfect for a quick breakfast or snack!

Ingredients: 1 1/2 cups almond flour. 1/2 cup shredded coconut. 1/2 cup coconut flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup coconut oil, melted. 1/2 cup coconut milk. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 cup fresh blueberries.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with paper liners or grease with coconut oil. In a large bowl, mix together almond flour, shredded coconut, coconut flour, coconut sugar, baking powder, baking soda, and salt. In another bowl, whisk together melted coconut oil, coconut milk, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the fresh blueberries gently. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the delicious combination of peanut butter, chocolate, marshmallows, and graham crackers with this easy-to-make Peanut Butter S'mores Jar recipe. It's a delightful treat that brings the campfire classic right to your kitchen.

Ingredients: 1 cup mini marshmallows. 1/2 cup peanut butter. 1/2 cup chocolate chips. 1/2 cup graham cracker crumbs. 4 small mason jars.

Instructions: First, add two tablespoons of graham cracker crumbs to the bottom of each mason jar. Spoon 2 tablespoons of mini marshmallow crumbs into each jar on top of the graham cracker crumbs. Combine the chocolate chips and peanut butter in a bowl that is safe to use in the microwave. Stir and heat for 20 seconds at a time until smooth. Over the marshmallows, evenly divide the melted peanut butter and chocolate mixture among the mason jars. Put a couple more mini marshmallows and a tablespoon more of graham cracker crumbs on top of each jar. For that traditional s'mores touch, lightly toast the marshmallows on top using a kitchen torch. Take care not to scorch them. Before serving, seal the jars and allow them to cool for a few minutes. Using a spoon, serve your Peanut Butter S'mores Jars and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Enjoy this Cheesy Sausage Dip, which is the ultimate comfort food. This creamy dip is great for parties, get-togethers, or snacking on game day because it's full of ground pork sausage, cream cheese, and cheddar.

Ingredients: 1 lb ground pork sausage. 1 8 oz package cream cheese, softened. 1 cup sour cream. 1 1/2 cups shredded cheddar cheese. 1 can 10 oz diced tomatoes with green chilies, drained. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Chopped green onions and fresh cilantro for garnish optional.

Instructions: In a skillet over medium heat, cook the ground pork sausage until browned and cooked through. Drain excess grease. In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, diced tomatoes with green chilies, garlic powder, onion powder, ground cumin, and chili powder. Mix until well combined. Stir in the cooked sausage into the cheese mixture. Season with salt and pepper to taste. Mix thoroughly. Transfer the mixture to a slow cooker and cook on low for 1-2 hours or until hot and bubbly, stirring occasionally. Once done, garnish with chopped green onions and fresh cilantro if desired. Serve the Cheesy Sausage Dip warm with tortilla chips or your favorite dippers. Enjoy the gooey, flavorful goodness of this Cheesy Sausage Dip with family and friends!

Prep Time: 15 minutes

Cook Time: 120 minutes

This simple chocolate fondue recipe is great for a cozy night in or having people over. It's thick, creamy, and delicious, and it goes well with many kinds of dippers. It's also easy to put together and only takes minutes!

Ingredients: 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1 teaspoon vanilla extract. Assorted dippers strawberries, bananas, marshmallows, etc..

Instructions: Put the heavy cream in a small saucepan and heat it over medium-low heat until it just starts to simmer. Take it off the heat and mix in the chocolate chips until the mixture is smooth and all the chips are melted. Add the vanilla extract and mix it in well. Move the chocolate mix to a bowl for serving or a fondue pot. Serve with different kinds of dippers.

Prep Time: 5 minutes

Cook Time: 5 minutes

Enjoy the flavors of Mexican street corn without the hassle of grilling. This slow cooker recipe infuses the corn with a creamy, spicy, and tangy mixture, resulting in a delicious side dish that pairs perfectly with any meal.

Ingredients: 6 ears of corn, husks removed. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 cup grated Parmesan cheese. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 1/4 cup chopped fresh cilantro. 1 lime, cut into wedges.

Instructions: In a small bowl, mix together mayonnaise, sour cream, Parmesan cheese, chili powder, paprika, and cayenne pepper. Spread the mixture evenly over each ear of corn. Wrap each ear of corn individually in aluminum foil. Place the wrapped corn in the slow cooker. Cover and cook on low for 4-6 hours or until corn is tender. Once cooked, carefully unwrap the corn from the foil. Sprinkle chopped cilantro over the corn and serve with lime wedges.

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in the delightful combination of creamy goat cheese, peppery arugula, and melty mozzarella on a crisp pizza crust. This Goat Cheese and Arugula Pizza is a perfect blend of flavors and textures, making it a gourmet choice for any pizza lover.

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup tomato sauce. 1 1/2 cups shredded mozzarella cheese. 4 ounces goat cheese, crumbled. 2 cups fresh arugula. 1 tablespoon olive oil. 1 clove garlic, minced. Salt and pepper to taste. Red pepper flakes optional. Fresh basil leaves for garnish.

Instructions: Warm up the oven to 475F 245C or follow the temperature instructions on the pizza dough package. On a floured surface, roll out the pizza dough to the thickness you want. Place the dough on a pizza stone or baking sheet after it has been rolled out. Put the tomato sauce on the pizza dough and spread it out evenly. Leave a little space around the edges for the crust. Add the chopped mozzarella cheese on top of the tomato sauce. Spread the goat cheese crumbles out evenly on the pizza. After the oven is hot, bake the pizza for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly and a little browned. Set the olive oil over medium heat in a small skillet while the pizza bakes. Put in the minced garlic and cook for one minute, until the garlic smells good. Take it off the heat. As soon as you take the pizza out of the oven, put fresh arugula on top of it. Drizzle the garlic-infused olive oil over the top, and if you want, add salt, pepper, and red pepper flakes. Add fresh basil leaves to the pizza to make it taste better and look better. Cut your Goat Cheese and Arugula Pizza into pieces and serve them.

Prep Time: 15 minutes

Cook Time: 10-12

These coconut popsicles are creamy, sweet, and bursting with tropical flavor. They are perfect for cooling off on a hot day or satisfying your sweet cravings.

Ingredients: 2 cups coconut milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup shredded coconut flakes.

Instructions: Put maple syrup, vanilla extract, and coconut milk in a bowl and mix them together. Mix everything together well. Add coconut flakes that have been shred. Place the mix into popsicle molds. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it's solid. Take the popsicles out of the molds and enjoy once they are frozen.

Prep Time: 10 minutes

Cook Time: 240 minutes

These delectable cookie bars combine the classic flavors of chocolate chip cookies and OREO cookies into one irresistible treat. They are chewy, gooey, and perfect for any occasion!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chips. 1 cup crushed OREO cookies. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C. Grease a 9x13 inch baking pan. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract. Mix well. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips, crushed OREO cookies, and chopped walnuts if using. Spread the cookie dough evenly into the prepared baking pan, pressing it down gently. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean. Allow the cookie bars to cool completely in the pan on a wire rack before cutting into squares. Serve and enjoy these delicious Chocolate Chip OREO Cookie Bars!

Prep Time: 20 minutes

Cook Time: 25 minutes