Chick Like Me

People who are on a low-carb or keto diet will love this Easy Creamy Guacamole recipe. It tastes great thanks to fresh lime juice, cilantro, and jalapeo, and is full of healthy fats from the avocados.

Ingredients: 2 ripe avocados. 1 lime, juiced. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 small jalapeno, seeded and minced. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cut avocados in half and take out the pits. Put the avocado flesh in a bowl and use a fork to mash it up. Dice the red onion, chop the cilantro, and mince the jalapeno and garlic. Then add the lime juice. Add pepper and salt to taste. Mix until everything is well mixed and smooth. Serve right away with low-carb vegetables or tortilla chips that are good for keto dieters.

A rich and creamy dip that goes well with thin slices of apple. When you mix cream cheese, caramel, and nuts together, you get a deliciously sweet and sour taste.

Ingredients: 8 oz cream cheese, softened. 1/2 cup packed brown sugar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 cup caramel sauce. 1/2 cup chopped nuts optional. Sliced apples, for serving.

Instructions: Beat the cream cheese in a bowl until it's smooth. Mix in the vanilla extract, brown sugar, and white sugar by beating the mixture well. Mix the caramel sauce in until it's well blended in. If you want to, add chopped nuts. Put the dip in a bowl that will be used for serving and put it in the fridge for at least 30 minutes. Apple slices should be on the side for dipping.

Indulge in the delicate flavors of pistachio and rose water with this gluten-free cake, adorned with honey-kissed strawberries infused with a hint of rose essence.

Ingredients: 1 cup shelled pistachios, finely ground. 1 cup almond flour. 1 cup granulated sugar. 1/2 cup unsalted butter, melted. 4 large eggs. 1 tablespoon rose water. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/4 teaspoon salt. 1 cup fresh strawberries, sliced. 1 tablespoon honey. 1 teaspoon rose water.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper. Finely ground pistachios, almond flour, sugar, melted butter, eggs, rose water, vanilla extract, baking powder, and salt should all be put in a large bowl and mixed together. Mix everything together well. The batter should be poured into a cake pan that has been prepared. Use a spatula to smooth the top. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. The rose-scented strawberries should be ready while the cake is baking. Rub the strawberry slices with honey and rose water in a small bowl until they are well covered. Take the cake out of the oven and let it cool for 10 minutes in the pan. After that, move the cake to a wire rack to cool completely. Put the strawberry rose-scented cake on top of the gluten-free pistachio rose water cake.

The earthy taste of morel mushrooms, the mild garlic taste of garlic scapes, and the smokiness of bacon are all mixed together in this one-of-a-kind pizza. Fresh turnips and mozzarella cheese round out the dish. It adds a fun new twist to an old favorite.

Ingredients: 1 pizza dough store-bought or homemade. 1/2 cup pizza sauce. 1 cup mozzarella cheese, shredded. 1/2 cup morel mushrooms, sliced. 1/4 cup garlic scapes, chopped. 1/4 cup turnips, thinly sliced. 4 strips bacon, cooked and crumbled. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven to heat. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a piece of parchment paper. Spread the pizza sauce evenly over the dough, leaving a small border around the edges for the crust. Sprinkle the shredded mozzarella cheese evenly over the sauce. Evenly distribute the sliced morel mushrooms, chopped garlic scapes, and thinly sliced turnips on top of the cheese. Drizzle the olive oil over the toppings and season with salt and pepper to taste. Carefully transfer the parchment paper with the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute. Sprinkle the crumbled bacon over the hot pizza. Garnish with fresh basil leaves. Slice and serve hot. Enjoy your delicious Garlic Scape and Morel Mushroom Pizza with Turnips and Bacon!

Sprinkled with cinnamon, these indulgent Snickerdoodle Macarons are a delightful twist on the classic French macaron. The crispy shells are filled with a creamy cinnamon filling that will satisfy your sweet tooth.

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon cream of tartar. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. For the cinnamon sugar coating:. 1/4 cup granulated sugar. 1 teaspoon ground cinnamon.

Instructions: Preheat your oven to 300F 150C. In a food processor, combine the almond flour and powdered sugar. Pulse until well combined and fine in texture. Sift the almond flour and powdered sugar mixture into a large mixing bowl. Discard any larger almond pieces left in the sifter. In a separate mixing bowl, beat the egg whites until they become frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar to the egg whites while continuing to beat. Beat until stiff, glossy peaks form. Fold the almond flour mixture into the egg white mixture using a spatula. Be gentle and make sure to fully incorporate the dry ingredients without overmixing. Add vanilla extract and ground cinnamon to the batter, and gently fold until evenly mixed. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment paper-lined baking sheet, leaving space between each one. Tap the baking sheet on the counter a few times to release any air bubbles. Sprinkle a pinch of cinnamon sugar on top of each macaron shell. Let the macarons sit at room temperature for about 30 minutes, or until they develop a skin on the surface. This step helps them form the signature macaron feet. Bake in the preheated oven for 15-18 minutes, or until the macarons are set and easily lift off the parchment paper. Rotate the baking sheet halfway through baking. Remove the macarons from the oven and let them cool completely on the baking sheet before gently peeling them off. Once cooled, match up the macaron shells in pairs of similar size. Fill a piping bag with your favorite cinnamon buttercream or filling of your choice, and pipe a small amount onto the flat side of one macaron shell. Top with another shell to create a sandwich. Store the Snickerdoodle Macarons in an airtight container in the refrigerator for 24 hours to allow the flavors to meld. Enjoy!

Prep Time: 30 minutes

Cook Time: 15-18

Having cookie dough for breakfast won't make you feel bad! This recipe is both vegan and gluten-free, and it's full of healthy foods and tasty flavors. You can start your day with this treat that will make you smile.

Ingredients: 1 cup rolled oats. 1/4 cup almond flour. 2 tablespoons maple syrup. 2 tablespoons almond butter. 1/4 cup dairy-free chocolate chips. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a food processor, blend rolled oats until they form a fine flour-like consistency. Add almond flour, maple syrup, almond butter, vanilla extract, and a pinch of salt. Blend until well combined. Transfer the mixture to a mixing bowl and fold in dairy-free chocolate chips. Form the dough into small balls using your hands. Serve immediately or store in the refrigerator for later enjoyment.

This spinach, artichoke, and cheese dip is creamy and savory, and it's great for sharing with family and friends at parties or other get-togethers.

Ingredients: 1 cup frozen chopped spinach, thawed and drained. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1 package 8 oz cream cheese, softened. 1/2 cup sour cream. 2 cloves garlic, minced. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: In a mixing bowl, combine all the ingredients thoroughly. Transfer the mixture to a fondue pot or a slow cooker. Heat the fondue on low, stirring occasionally, until the cheeses are melted and the dip is hot and bubbly, about 30 minutes. Serve with bread cubes, tortilla chips, or vegetable sticks for dipping.

These cute marshmallow gingerbread men are a fun snack that's ideal for the holidays. Warming spices are combined to create a flavor that goes well with hot chocolate or as a thoughtful gift for loved ones.

Ingredients: 3/4 cup cold water. 3 packets 21g unflavored gelatin. 2 cups granulated sugar. 1/2 cup light corn syrup. 1/4 cup water. 1/4 teaspoon salt. 1 1/2 teaspoons ground ginger. 1 1/2 teaspoons ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 cup powdered sugar for dusting. 1/4 cup cornstarch for dusting.

Instructions: In a bowl, combine 3/4 cup of cold water with the gelatin packets. Let it sit for about 10 minutes to bloom. In a medium saucepan, combine granulated sugar, corn syrup, 1/4 cup water, and salt. Heat over medium heat, stirring until the sugar is dissolved. Once the sugar is dissolved, stop stirring and insert a candy thermometer. Cook the mixture until it reaches 240F 115C, which is the soft-ball stage. This will take about 10-12 minutes. Remove the saucepan from heat and carefully pour the hot syrup into the bloomed gelatin. Stir until the gelatin is completely dissolved. Add the ground ginger, ground cinnamon, ground cloves, and ground nutmeg to the mixture. Stir until well combined. Using a stand mixer with a whisk attachment, beat the mixture on high speed for about 10-12 minutes, until it becomes thick and fluffy. Prepare a 9x9-inch baking pan by greasing it and dusting it with a mixture of powdered sugar and cornstarch. Pour the marshmallow mixture into the prepared pan and spread it evenly. Let the marshmallows set at room temperature for at least 4 hours, or overnight, until they are firm and no longer sticky. Once set, dust a clean surface with the powdered sugar and cornstarch mixture. Turn the marshmallow slab onto the dusted surface and cut out gingerbread man shapes using cookie cutters. Dust the marshmallow gingerbread men with more of the powdered sugar and cornstarch mixture to prevent sticking. Enjoy your homemade Gingerbread Man Marshmallows!

This Paleo-friendly mashed sweet potato recipe utilizes the natural heat from hot coals to cook the sweet potatoes, infusing them with a smoky flavor. The result is a delicious and creamy side dish perfect for any Paleo meal.

Ingredients: 2 large sweet potatoes. 1 tbsp coconut oil. Pinch of sea salt.

Instructions: Wash the sweet potatoes thoroughly. Wrap each sweet potato individually in aluminum foil. Place the sweet potatoes directly on hot coals or on a grill over medium-high heat. Cook for about 30-40 minutes, turning occasionally, until the sweet potatoes are soft and cooked through. Carefully remove the sweet potatoes from the coals or grill and let them cool for a few minutes. Once cool enough to handle, carefully unwrap the sweet potatoes from the foil. Peel off the skin and place the flesh in a mixing bowl. Add coconut oil and a pinch of sea salt. Using a fork or potato masher, mash the sweet potatoes until smooth and creamy.