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This gluten-free soup is creamy and full of flavor, with a spicy kick from the jalapeo. It's great for a comforting meal.

Ingredients: 1 tbsp olive oil. 1 large onion, chopped. 3 cloves garlic, minced. 1 jalapeno pepper, seeded and minced. 1 tsp ground cumin. 1 tsp ground coriander. 4 cups vegetable broth. 1 can 14 oz coconut milk. 1 large bunch kale, stems removed and leaves chopped. 1 cup packed fresh cilantro leaves. 1 cup packed fresh parsley leaves. Juice of 1 lime. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic, onion, and jalapeo pepper. About 5 minutes of cooking will soften the food. Add the coriander and cumin and stir them in. Cook for one more minute. Put in the coconut milk and vegetable broth. Bring to a low boil. Put in the parsley, cilantro, and kale. For about 5 minutes, cook until the kale is soft. Take it off the heat and let it cool down a bit. With a blender, blend the soup until it is smooth. If you need to, put the soup back in the pot and heat it up again. Add salt, pepper, and lime juice, and mix well. Serve hot, and if you want, top with more cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Slow Cooker Chicken Noodle Soup is a comforting classic that's easy to prepare and perfect for chilly days. Loaded with tender chicken, wholesome vegetables, and flavorful broth, it's sure to warm you up from the inside out.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 8 cups chicken broth. 4 carrots, sliced. 4 celery stalks, sliced. 1 onion, diced. 3 cloves garlic, minced. 2 teaspoons dried thyme. 2 teaspoons dried parsley. Salt and pepper to taste. 8 oz egg noodles.

Instructions: Diced chicken, chicken broth, carrots, celery, onion, garlic, thyme, parsley, salt, and pepper should all be put in a slow cooker. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Add the egg noodles to the slow cooker about 30 minutes before you want to serve them. Keep cooking until the noodles are soft, stirring often. If you need to, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

A tasty and nutritious Paleo-friendly barbecue chicken casserole that makes a great dinner. This recipe is flavorful, dairy-free, and gluten-free.

Ingredients: 2 lbs boneless, skinless chicken breasts, cubed. 1 cup paleo-friendly BBQ sauce. 2 cups cauliflower florets. 1 cup diced bell peppers. 1 cup diced red onion. 2 cloves garlic, minced. 1 tbsp olive oil. 1 tsp smoked paprika. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup chopped fresh cilantro, for garnish.

Instructions: Set the oven temperature to 375F 190C. Heat the olive oil in a big skillet over medium-high heat. Cook the cubed chicken for 5 to 7 minutes, or until it is no longer pink. Add diced red onion, diced bell peppers, and minced garlic. Simmer the veggies for a further two to three minutes, or until they start to get tender. To the skillet, add the cauliflower florets, salt, black pepper, and smoked paprika. Mix thoroughly to blend. Add the paleo-friendly barbecue sauce and stir to combine. To allow the flavors to meld, simmer for two to three minutes. Spoon mixture into casserole dish that has been greased. Bake for 20 to 25 minutes, or until the cauliflower is tender and the casserole is bubbling, in a preheated oven. Take out of the oven and sprinkle with freshly chopped cilantro. Enjoy your Paleo BBQ Chicken Casserole while it's hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

With these tasty lamb burgers, you can taste the flavors of the Mediterranean. Adding feta cheese gives them a creamy and savory twist. They are full of herbs and spices. This burger with a Mediterranean twist is great for a summer barbecue or any time you want a tasty burger.

Ingredients: 1 lb ground lamb. 1/2 cup crumbled feta cheese. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 tsp ground cumin. 1/2 tsp ground coriander. Salt and pepper to taste. 4 hamburger buns. Tzatziki sauce for topping. Lettuce, tomato, and red onion slices for garnish.

Instructions: Put minced garlic, chopped red onion, ground cumin, ground coriander, salt, and pepper in a large bowl. Add the ground lamb and mix it all together. Mix everything together well. Cut the lamb mixture into four equal parts and shape each one into a burger patty. Warm up your grill or grill pan on the stove by setting it on medium-high heat. The lamb burgers should be cooked for four to five minutes on each side, or until they're done the way you like them. On the grill, toast the buns for about one minute, or until they get a little brown. Put a lamb patty on the bottom half of each bun to make the burgers. Put tzatziki sauce, lettuce, tomato slices, and red onion slices on top. Put one half of the top bun on top of each burger, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

This soup is hearty and comforting. It is made with dried navy beans, vegetables, and, if you want, ham hock for extra flavor. Great for a warm meal on a chilly day.

Ingredients: 1 lb dried navy beans, rinsed and drained. 8 cups water. 1 onion, chopped. 2 carrots, chopped. 2 stalks celery, chopped. 3 cloves garlic, minced. 1 ham hock or ham bone optional. 1 bay leaf. 1 tsp dried thyme. 1/2 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a slow cooker, combine navy beans, water, onion, carrots, celery, garlic, ham hock or bone if using, bay leaf, thyme, and rosemary. Cover and cook on low for 8-10 hours or high for 4-6 hours, or until beans are tender. Remove ham hock or bone and bay leaf from the soup. Shred any meat from the bone and return it to the soup if desired. Season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

A delicious and nutritious burger featuring a flavorful butternut and kale patty, topped with Swiss cheese, lettuce, and tomato, served on whole wheat English muffins. Perfect for a wholesome meal!

Ingredients: 1 butternut squash, peeled and diced. 1 cup kale, finely chopped. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 tsp salt. 1/4 tsp black pepper. 4 whole wheat English muffins. 4 lettuce leaves. 4 tomato slices. 4 slices of Swiss cheese. 4 tbsp mayonnaise. 1 tbsp olive oil.

Instructions: Start by heating the oven to 400F 200C. Pour olive oil over the diced butternut squash on a baking sheet and season with salt and pepper. Place in the oven and roast for 20 to 25 minutes, or until soft. Put the roasted butternut squash, chopped kale, breadcrumbs, grated Parmesan cheese, egg, salt, and black pepper in a large bowl. Mix everything together well. Split the mixture in half and shape each half into a burger patty. Get a grill or grill pan hot, but not too hot. The burger patties made with butternut squash and kale should be grilled for four to five minutes on each side, or until they are fully cooked and have grill marks. Put a slice of Swiss cheese on top of each patty in the last minute of cooking and let it melt. Toast the English muffins made with whole wheat until they get a little brown on the edges. Spread mayonnaise on the English muffin's bottom half. Put a lettuce leaf on the bottom of each muffin, then a burger patty made of butternut squash, kale, and melted Swiss cheese. Put a tomato slice and the other half of the English muffin on top of each burger. Make sure your Butternut McMuffins and Kale Burgers are hot before you serve them.

Prep Time: 20 minutes

Cook Time: 30 minutes

It's easy and quick to make these Crock-Pot Pineapple Salsa Chicken Tacos, which are great for a busy weeknight. To the soft chicken, the sweet and sour pineapple salsa adds a burst of flavor. Adding your favorite taco toppings will make your mouth water.

Ingredients: 2 pounds boneless, skinless chicken breasts. 1 cup pineapple salsa. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1/2 cup shredded cheddar cheese. Sour cream optional, for garnish. Lime wedges optional, for garnish.

Instructions: Place the chicken breasts in the Crock-Pot. In a bowl, combine the pineapple salsa, cumin, chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix well. Pour the salsa mixture over the chicken in the Crock-Pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and easily shreds with a fork. Once cooked, shred the chicken using two forks and mix it with the salsa in the Crock-Pot to absorb the flavors. Warm the flour tortillas in the microwave or on a griddle. Assemble the tacos by placing a spoonful of the chicken and salsa mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, and shredded cheddar cheese. If desired, garnish with sour cream and lime wedges. Serve the Crock-Pot Pineapple Salsa Chicken Tacos immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 4 minutes

This Immune Boost Juice is packed with vitamin C and other immune-boosting nutrients. It's a delicious and healthy way to help your body stay strong and ward off illnesses.

Ingredients: 2 oranges, peeled and segmented. 1 lemon, peeled and segmented. 1-inch piece of ginger, peeled and chopped. 1 medium-sized carrot, peeled and chopped. 1/2 cup of pineapple chunks. 1/2 cup of water.

Instructions: Place all the ingredients in a blender. Blend until smooth and well combined. If the consistency is too thick, add a bit more water and blend again. Pour the immune boost juice into a glass and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes