Davud Ernst

If you cook these smoked maple glazed ribs on your Traeger pellet grill, they will be just the right amount of sweet and savory.

Ingredients: 2 racks of baby back ribs. 1/4 cup of olive oil. 1/4 cup of Dijon mustard. 1/4 cup of apple cider vinegar. 1/2 cup of maple syrup. 2 tablespoons of soy sauce. 2 cloves of garlic, minced. 1 teaspoon of smoked paprika. 1 teaspoon of onion powder. Salt and pepper to taste.

Instructions: Remove the membrane from the back of the ribs and pat them dry with paper towels. In a bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, maple syrup, soy sauce, minced garlic, smoked paprika, onion powder, salt, and pepper to create the marinade. Place the ribs in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 4 hours, or preferably overnight. Preheat your Traeger pellet grill to 225F 107C. Remove the ribs from the marinade and let them come to room temperature. Discard the used marinade. Place the ribs on the preheated grill and smoke for 3 hours. Meanwhile, simmer the remaining half of the marinade in a saucepan over low heat until it thickens to create the glaze. Brush the ribs with the maple glaze and continue to smoke for an additional 30 minutes or until the internal temperature reaches 190F 88C. Remove the ribs from the grill, let them rest for 10 minutes, then slice and serve. Enjoy your delicious smoked maple glazed ribs!

Prep Time: 20 minutes

Cook Time: 210 minutes

A tasty, creamy chicken curry with spinach that is made with coconut milk and fragrant spices. It's easy to make and is full of healthy fats and protein.

Ingredients: 1 lb chicken breast, diced. 2 cups spinach, chopped. 1 can 13.5 oz coconut milk. 2 tbsp coconut oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tbsp ginger, grated. 1 tbsp curry powder. 1 tsp turmeric powder. 1/2 tsp cumin powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large skillet, heat coconut oil over medium heat. Add onion, garlic, and ginger. Saut until fragrant, about 2 minutes. Add diced chicken to the skillet. Cook until browned on all sides, about 5 minutes. Sprinkle curry powder, turmeric, and cumin over the chicken. Stir well to coat. Pour in coconut milk and bring to a simmer. Let it cook for 10 minutes, stirring occasionally. Add chopped spinach to the skillet. Cook until wilted, about 3 minutes. Season with salt and pepper to taste. Garnish with fresh cilantro before serving. Serve hot over cauliflower rice or enjoy on its own.

Prep Time: 15 minutes

Cook Time: 20 minutes

These satisfying and tasty Paleo dairy-free ice cream bars are ideal for anyone looking for a healthier dessert option or for those who follow a Paleo lifestyle. Raw honey adds sweetness to the rich and creamy base made of almond milk and creamy coconut cream. These bars are irresistible because they have nuts, dark chocolate, and shredded coconut for texture and flavor. They're also simple to prepare and adaptable with your preferred toppings!

Ingredients: 2 cups coconut cream. 1/4 cup raw honey. 1/2 cup unsweetened almond milk. 1 teaspoon vanilla extract. 1/4 cup unsweetened shredded coconut. 1/4 cup chopped dark chocolate at least 70% cacao. 1/4 cup chopped nuts such as almonds or pecans.

Instructions: In a mixing bowl, combine coconut cream, raw honey, almond milk, and vanilla extract. Mix until well combined. Pour the mixture into ice cream bar molds, filling each about halfway. Sprinkle shredded coconut evenly over each mold. Insert ice cream sticks into each mold. Freeze the molds for at least 4 hours, or until the mixture is solid. Melt the dark chocolate in a double boiler or microwave, stirring until smooth. Remove the frozen bars from the molds and dip each one into the melted chocolate, coating them halfway. Sprinkle chopped nuts over the chocolate-coated portion. Place the bars on a parchment-lined baking sheet and return them to the freezer for an additional 30 minutes, or until the chocolate sets. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

A twist on the classic Cuban sandwich, The Pretzel Cuban features the delicious combination of ham, roasted pork, Swiss cheese, and pickles, all nestled between a soft pretzel bun. The addition of mustard and mayonnaise adds tanginess and creaminess, while grilling the sandwich to perfection gives it a crispy exterior and gooey interior.

Ingredients: 1 pretzel bun, sliced. 4 slices of ham. 4 slices of roasted pork. 4 slices of Swiss cheese. 4 slices of dill pickles. 2 tablespoons yellow mustard. 2 tablespoons mayonnaise. 1 tablespoon butter.

Instructions: Preheat a pan or sandwich press over medium heat. Spread mustard on one half of the pretzel bun and mayonnaise on the other half. Layer ham, roasted pork, Swiss cheese, and pickles on one half of the pretzel bun. Top with the other half of the pretzel bun. Spread butter on the outside of the sandwich. Place the sandwich on the pan or sandwich press and cook until golden brown and cheese is melted, about 3-4 minutes per side. Slice the sandwich in half and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

These spicy mango ice pops, also known as paletas de mango enchilado, taste great because they are both sweet and spicy. Great for staying cool on a hot day!

Ingredients: 3 ripe mangoes, peeled and diced. 1/2 cup water. 1/4 cup sugar. 1 lime, juiced. 1 teaspoon chili powder. 1/4 teaspoon cayenne pepper. Pinch of salt.

Instructions: In a blender, combine diced mangoes, water, sugar, lime juice, chili powder, cayenne pepper, and salt. Blend until smooth. Pour mixture into ice pop molds. Insert ice pop sticks into each mold. Freeze for at least 4 hours or until solid. To serve, run molds under warm water for a few seconds to loosen ice pops.

Prep Time: 15 minutes

Cook Time: 0 minutes