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This beef stew made in the style of Tuscany is hearty, tasty, and great for cold nights. A rich broth holds slow-cooked beef, vegetables, and fragrant herbs that make for a comforting dish that will warm you up from the inside out.

Ingredients: 2 lbs beef chuck, cut into 1-inch cubes. Salt and black pepper to taste. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 cup red wine. 1 14.5 oz can diced tomatoes. 2 cups beef broth. 2 tsp dried thyme. 1 tsp dried rosemary. 1 bay leaf. 1 cup baby potatoes, halved. 1 cup chopped kale. Grated Parmesan cheese for serving.

Instructions: Add salt and black pepper to the beef cubes. Warm up the olive oil in a big pot over medium-high heat. All sides of the beef cubes should be browned. Take it out and set it aside. Put the garlic, onions, carrots, and celery in the same pot. About 5 minutes of cooking will soften the food. To clean the pot, add the red wine and scrape up any browned bits on the bottom. Put back into the pot the browned beef, diced tomatoes, beef broth, thyme, rosemary, bay leaf, and bay leaf. Bring to a low boil. Turn down the heat, cover, and let it cook for an hour and a half to two hours, or until the beef is soft. Put kale and baby potatoes in the pot. Simmer for another 30 minutes, or until the potatoes are soft enough to pierce with a fork. Before serving, throw away the bay leaf. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 20 minutes

Cook Time: 150 minutes

The Instant Pot cooked the broccoli cheddar pasta just right, making it creamy and full of flavor. A quick and tasty meal for days when you're busy.

Ingredients: 2 cups broccoli florets. 1 cup elbow macaroni. 1 cup shredded cheddar cheese. 1/2 cup milk. 1/4 cup butter. 1/4 cup all-purpose flour. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon mustard powder. Salt and pepper to taste.

Instructions: Set Instant Pot to saut mode. Melt butter and whisk in flour to make a roux. Add garlic powder, onion powder, and mustard powder. Cook for 1 minute. Slowly whisk in milk until smooth and thickened. Stir in shredded cheddar cheese until melted and smooth. Add broccoli florets and elbow macaroni, stirring to coat. Cancel saut mode and close the Instant Pot lid. Set to manual high pressure for 5 minutes. Quick release pressure when done and stir the pasta. Season with salt and pepper to taste. Serve hot, garnished with extra shredded cheddar if desired.

Prep Time: 10 minutes

Cook Time: 5 minutes

Easy Mao Pao Tofu is a flavorful stir-fry dish with colorful veggies and crispy tofu cubes combined in a savory sauce. It's a flavorful, nutrient-dense, quick and simple meal.

Ingredients: 1 block firm tofu, drained and cubed. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 1 bell pepper, sliced. 1 cup snap peas. 2 green onions, chopped. 1 tablespoon sesame seeds.

Instructions: In a bowl, mix soy sauce, hoisin sauce, and cornstarch. Add tofu cubes and toss to coat. Heat vegetable oil in a skillet over medium heat. Add garlic and ginger, cook for 1 minute. Add tofu cubes to the skillet and cook until browned, about 5-7 minutes. Add bell pepper and snap peas, cook for an additional 3-4 minutes until vegetables are tender. Stir in green onions and sesame seeds, cook for 1 minute. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This summer salad is cool and colorful, with zucchini noodles mixed with cherry tomatoes, bell pepper, red onion, and fresh basil, and topped with a sour balsamic vinaigrette.

Ingredients: 3 medium zucchinis, spiralized. 1 cup cherry tomatoes, halved. 1/2 cup red bell pepper, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste. Optional: crumbled feta cheese for topping.

Instructions: Spiralize the zucchini and put it in a large bowl. Add the cherry tomatoes, red bell pepper, red onion, and basil leaves. In a small bowl, mix the balsamic vinegar and olive oil together with a whisk. Pour it over the salad and gently toss it to coat it. Add pepper and salt to taste. If you want, you can sprinkle crumbled feta cheese on top before serving. Serve right away or put in the fridge to enjoy later.

Prep Time: 15 minutes

Cook Time: 0 minutes

Get into the holiday spirit with these delightful Sour Cream Sugar Cookies shaped like Christmas trees. The tangy sour cream adds a wonderful depth of flavor, while the festive decorations make these cookies perfect for holiday gatherings and gifting.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 egg. 1/2 cup sour cream. 1 teaspoon vanilla extract. Green food coloring. Assorted colorful sprinkles.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and granulated sugar until light and fluffy. Beat in the egg, sour cream, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Divide the dough into two portions. Add green food coloring to one portion and knead until the color is evenly distributed. Wrap both portions of dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out the green dough to about 1/4 inch thickness on a floured surface. Using Christmas tree-shaped cookie cutters in various sizes, cut out tree shapes and place them on the prepared baking sheet. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Roll out the plain dough and repeat the process of cutting out tree shapes. Once all the cookies are baked and cooled, spread a thin layer of frosting on each green tree-shaped cookie. Place a plain tree-shaped cookie on top of each frosted cookie to create tree sandwich cookies. Decorate the trees with assorted colorful sprinkles, pressing them gently into the frosting. Allow the frosting to set before serving or storing the cookies.

Prep Time: 30 minutes

Cook Time: 10 minutes

Putting spicy grilled shrimp with a cool corn salsa makes for a tasty and enjoyable meal. Spices are mixed together and then added to the shrimp before they are grilled to perfection. The corn salsa adds a burst of freshness and crunch. This recipe is great for a summer barbecue or any time you want to taste something from the ocean.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon paprika. 1 teaspoon cayenne pepper. 1 teaspoon cumin. Salt and pepper to taste. 2 cups corn kernels, fresh or frozen. 1 red bell pepper, diced. 1 jalapeno pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. 1 tablespoon olive oil.

Instructions: In a bowl, combine olive oil, minced garlic, paprika, cayenne pepper, cumin, salt, and pepper. Add shrimp and toss to coat evenly. Let marinate for 20-30 minutes. Preheat grill to medium-high heat. Thread marinated shrimp onto skewers. Grill shrimp skewers for 2-3 minutes per side, or until shrimp are cooked through and have grill marks. In a separate bowl, combine corn kernels, diced red bell pepper, diced jalapeno pepper, chopped red onion, chopped cilantro, lime juice, and olive oil. Toss to combine. Serve grilled shrimp skewers with corn salsa on the side. Enjoy!

Prep Time: 30 minutes

Cook Time: 6 minutes

A delightful fusion of Mexican and Italian flavors, this Mexican Pizza Wrap is perfect for a quick and satisfying meal. It's filled with refried beans, seasoned ground beef or a plant-based alternative, and a medley of toppings, all wrapped up in a crispy tortilla.

Ingredients: 1 large flour tortilla. 1/2 cup refried beans. 1/2 cup cooked ground beef or plant-based meat substitute. 1/2 cup diced tomatoes. 1/4 cup diced red onions. 1/4 cup sliced black olives. 1/4 cup sliced jalapeos optional for extra heat. 1 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup fresh cilantro leaves. 1/4 cup salsa. 1 tablespoon vegetable oil.

Instructions: Leave about an inch of space around the edges of the flour tortilla and spread the refried beans evenly in the middle. Add the cooked ground beef or plant-based meat substitute to the beans and mix it in. If you want, you can add diced tomatoes, red onions, black olives, and jalapeos. Add shredded cheddar cheese on top. Put the tortilla's sides together and roll it up tight to make a wrap. Put the vegetable oil in a pan and heat it over medium-high heat. Lay the wrap down in the pan with the seam facing down. Cook for two to three minutes on each side, until it's golden brown and crispy. Take it out of the pan and let it cool down a bit. On a diagonal, cut the Mexican Pizza Wrap in half. Put it on a plate and top it with sour cream, salsa, and fresh cilantro leaves. Have fun with your tasty Mexican pizza wrap!

Prep Time: 15 minutes

Cook Time: 10 minutes

This raw vegan tomato sandwich is bursting with fresh flavors and nutrients. It's a simple yet satisfying meal that's perfect for a quick lunch or snack.

Ingredients: 2 large ripe tomatoes, sliced. 1 avocado, mashed. 4 large lettuce leaves. 4 slices of your favorite raw vegan bread such as sprouted grain or dehydrated flaxseed bread. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: On each piece of bread, spread mashed avocado out evenly. Cover the avocado spread with a lettuce leaf. Put tomato slices on top of the lettuce. Add salt and pepper to the tomatoes and squeeze some lemon juice over them. Add another slice of bread on top to make a sandwich. Serve the sandwich right away after cutting it in half.

Prep Time: 10 minutes

Cook Time: 0 minutes

The crispy chicken pieces and tangy orange sauce in Chinese Orange Chicken make for a tasty sweet and savory dish.

Ingredients: 1 lb chicken breast, cut into bite-sized pieces. 1/2 cup cornstarch. 2 eggs, beaten. Oil for frying. 1 tablespoon vegetable oil. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 cup orange juice. 1/4 cup soy sauce. 1/4 cup rice vinegar. 3 tablespoons brown sugar. 1 tablespoon cornstarch mixed with 2 tablespoons water. Green onions, chopped for garnish. Sesame seeds for garnish.

Instructions: Coat chicken pieces in cornstarch, then dip in beaten eggs. Heat oil in a pan over medium-high heat for frying. Fry chicken until golden brown and cooked through. Drain on paper towels. In a separate pan, heat vegetable oil over medium heat. Add garlic and ginger, saut until fragrant. Add orange juice, soy sauce, rice vinegar, and brown sugar. Stir until sugar is dissolved. Bring sauce to a simmer, then stir in cornstarch mixture until sauce thickens. Add fried chicken to the sauce, toss to coat evenly. Garnish with chopped green onions and sesame seeds. Serve hot with rice.

Prep Time: 20 minutes

Cook Time: 20 minutes

These Brown Sugar Coconut Blueberry Pancakes are a tasty and tropical take on regular pancakes. The brown sugar gives it a rich, caramel-like taste, and the blueberries and coconut give it a burst of freshness. Great for a tasty breakfast or brunch treat!

Ingredients: 1 cup all-purpose flour. 2 tablespoons brown sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 1/2 cup shredded coconut. 1/2 cup fresh blueberries. 1 cup milk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: In a mixing bowl, combine the flour, brown sugar, baking powder, and salt. Stir in the shredded coconut and fresh blueberries into the dry ingredients. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Preheat a griddle or non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve the pancakes warm with your favorite toppings, such as additional blueberries, coconut flakes, or maple syrup.

Prep Time: 15 minutes

Cook Time: 15 minutes

The fresh oranges, tangy red onions, spicy jalapenos, and fragrant cilantro in this vegan salad make it very tasty and refreshing. This colorful dish is perfect for any event because the citrusy dressing makes it come together all the better.

Ingredients: 4 oranges, peeled and sliced. 1 red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1 jalapeno pepper, thinly sliced. 2 tablespoons olive oil. 2 tablespoons fresh lime juice. Salt and pepper, to taste.

Instructions: In a large bowl, combine the sliced oranges, red onion, cilantro, and jalapeno pepper. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in a delightful Paleo-friendly vanilla cake or muffin using Paleo Baking Company's mix. This recipe is gluten-free, dairy-free, and perfect for satisfying your sweet tooth while sticking to your Paleo diet.

Ingredients: 1 package of Paleo Baking Company Paleo Vanilla Cake and Muffin Mix. 3 large eggs. 1/3 cup of coconut oil, melted. 1/4 cup of honey or maple syrup. 1/2 cup of unsweetened almond milk. 1 tsp of pure vanilla extract. 1/4 tsp of sea salt.

Instructions: Grease a cake pan or muffin tin and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the sea salt and Paleo Vanilla Cake and Muffin Mix together in a large mixing bowl. Beat the eggs, melted coconut oil, almond milk, honey or maple syrup, and vanilla extract thoroughly in a different bowl. To create a smooth batter, pour the wet mixture into the dry mixture and stir. Smooth the top of the batter as you pour it into the prepared cake pan or muffin tin. A toothpick inserted into the center of the muffins should come out clean after 20 to 25 minutes of baking time in a preheated oven, or 30 minutes for a cake. Take it out of the oven and let it cool in the pan for ten minutes, then move it to a wire rack to finish cooling. After cooling, your Paleo Vanilla Cake can be frosted or decorated as you like, or you can just eat the Paleo Vanilla Muffins as is! Enjoy your delectable Paleo treat after serving!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the festive flavors of eggnog without dairy or eggs with this vegan version. Creamy, spiced, and sweetened with maple syrup, it's perfect for holiday gatherings or cozy nights by the fire.

Ingredients: 4 cups unsweetened almond milk. 1/2 cup raw cashews, soaked overnight. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Pinch of ground cloves.

Instructions: In a blender, combine almond milk, soaked cashews, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves. Blend until smooth and creamy. Taste and adjust sweetness if needed by adding more maple syrup. Chill in the refrigerator for at least an hour before serving. Serve cold, garnished with a sprinkle of ground nutmeg.

Prep Time: 10 minutes

Cook Time: 0 minutes

Whats Gaby Cooking's Peanut Butter Oatmeal Cookies are the perfect combination of chewy, nutty, and sweet. They are simple to make and suitable for any occasion.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup brown sugar, packed. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups old-fashioned oats. 1/2 cup chopped peanuts optional. 1/2 cup chocolate chips optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. To make the peanut butter, softened butter, brown sugar, and granulated sugar creamy, mix them all together in a large bowl. One egg at a time, making sure to mix well after each addition. Add the 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. The old-fashioned oats should be mixed in until they are spread out evenly. You can add chocolate chips and chopped peanuts for extra flavor and texture if you want to. Drop spoonfuls or cookie scoops of dough onto the baking sheet that has been prepared. Press down gently on each cookie to make them a little flatter. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. With milk or your favorite drink, these Peanut Butter Oatmeal Cookies are a great treat.

Prep Time: 15 minutes

Cook Time: 12 minutes

These low carb pecan pie truffles are a decadent treat made with wholesome ingredients. The combination of crunchy pecans, sweet vanilla, and rich dark chocolate creates a delightful flavor reminiscent of classic pecan pie. Plus, they're keto-friendly and perfect for satisfying your sweet tooth while sticking to your low carb lifestyle. Enjoy these indulgent truffles as a delicious dessert or snack without any of the guilt!

Ingredients: 1 cup pecans. 3 tablespoons almond flour. 2 tablespoons powdered erythritol. 1 teaspoon vanilla extract. 1/4 teaspoon cinnamon. Pinch of salt. 3 ounces dark chocolate 85% cocoa or higher, chopped. 1 tablespoon coconut oil.

Instructions: In a food processor, pulse the pecans until finely ground. Add almond flour, powdered erythritol, vanilla extract, cinnamon, and a pinch of salt to the food processor. Pulse until well combined. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes to firm up. In a microwave-safe bowl, melt the dark chocolate and coconut oil together in 30-second intervals, stirring in between, until smooth. Dip each chilled pecan ball into the melted chocolate, coating evenly. Place back on the parchment paper-lined baking sheet. Return the truffles to the freezer for another 15-20 minutes to allow the chocolate to set. Once set, remove from the freezer and enjoy immediately, or store in an airtight container in the refrigerator for later. Indulge in these delicious low carb pecan pie truffles as a guilt-free dessert or snack!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy a rich dessert that is suitable for Paleo diets: avocado chocolate mousse. Rich cacao powder, sweet honey, and creamy avocados combine flawlessly to create a decadent and nourishing treat. For extra taste and texture, sprinkle your preferred fruits and nuts on top.

Ingredients: 2 ripe avocados. 1/4 cup raw cacao powder. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. Pinch of sea salt. Optional toppings: sliced strawberries, coconut flakes, chopped nuts.

Instructions: Peel and pit the avocados, then place them in a food processor or blender. Add the cacao powder, honey or maple syrup, vanilla extract, and sea salt to the avocados. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well combined. Taste the mousse and adjust the sweetness or flavorings if desired. Transfer the mousse to serving bowls or glasses. Chill in the refrigerator for at least 30 minutes before serving. Once chilled, top with sliced strawberries, coconut flakes, chopped nuts, or your favorite toppings. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This recipe for Spiced Oven Baked Potatoes with Eggs makes a tasty dish that's great for any meal. It has crispy roasted potatoes and perfectly cooked eggs. The spices give the potatoes a nice kick, and the eggs make them creamy and full of protein. This dish is simple to make and is sure to please everyone.

Ingredients: 4 large potatoes, washed and diced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 4 eggs. Fresh parsley for garnish.

Instructions: Start by heating the oven to 400F 200C. Put the diced potatoes in a large bowl and add the olive oil, paprika, cayenne pepper, salt, and pepper. Toss the potatoes until they are well covered. Place the potatoes that have been seasoned in a single layer on a baking sheet. Before putting the potatoes in the oven, heat it up. Bake them for 30 to 35 minutes, flipping them over halfway through, until they are golden brown and crispy. Add a little olive oil to a nonstick skillet and heat it over medium heat while the potatoes are baking. Once the pan is hot, add the eggs and cook them until they're done the way you like them sunny-side-up, over-easy, or scrambled, for example. Take the potatoes out of the oven and put them on plates to serve. Put a cooked egg on top of every plate of potatoes. Add fresh parsley as a garnish and serve right away. Enjoy your egg-topped, spiced potatoes baked in the oven!

Prep Time: 10 minutes

Cook Time: 35 minutes