Drippy Kitty

This creamy and rich keto chocolate avocado mousse is a dessert you can enjoy without feeling bad about it. The avocado makes it rich and creamy without adding many carbs, which makes it a great treat for people on the keto diet.

Ingredients: 2 ripe avocados. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut milk. 2-4 tablespoons low-carb sweetener to taste. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Cut avocados in half, remove pits, and scoop flesh into a blender or food processor. Add cocoa powder, coconut milk, sweetener, vanilla extract, and a pinch of salt to the blender. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if necessary by adding more sweetener. Divide the mousse into serving dishes and refrigerate for at least 30 minutes before serving. Garnish with whipped cream or shaved dark chocolate if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Carnitas Salad Bowl is a delicious and satisfying meal that's perfect for a keto-friendly lunch or dinner. Tender diced pork shoulder is seasoned with flavorful spices and served over a bed of mixed greens, avocado, tomatoes, red onion, and cilantro. Finish it off with a squeeze of fresh lime juice and your favorite toppings for a tasty and nutritious meal!

Ingredients: 1 lb pork shoulder, diced. 1 tbsp olive oil. 1 tsp chili powder. 1 tsp cumin. 1 tsp paprika. Salt and pepper, to taste. 4 cups mixed greens. 1 avocado, sliced. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 lime, cut into wedges. Optional toppings: shredded cheese, sour cream, salsa.

Instructions: In a bowl, toss the diced pork shoulder with olive oil, chili powder, cumin, paprika, salt, and pepper until well coated. Heat a skillet over medium-high heat and add the seasoned pork. Cook until browned and cooked through, about 8-10 minutes. While the pork is cooking, prepare the salad bowls. Divide the mixed greens among serving bowls and top with sliced avocado, diced tomatoes, diced red onion, and chopped cilantro. Once the pork is cooked, divide it among the salad bowls, placing it on top of the greens. Squeeze fresh lime juice over each salad bowl and serve immediately with optional toppings such as shredded cheese, sour cream, and salsa. Enjoy your Carnitas Salad Bowl!

Prep Time: 10 minutes

Cook Time: 10 minutes

This Keto Chickpea Avocado Feta Salad is a refreshing and satisfying dish packed with healthy fats, protein, and fiber. It's perfect for a quick lunch or as a side dish for dinner.

Ingredients: 1 ripe avocado, diced. 1 cup canned chickpeas, drained and rinsed. 1/4 cup crumbled feta cheese. 2 tablespoons chopped fresh parsley. 2 tablespoons extra virgin olive oil. 1 tablespoon lemon juice. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Put diced avocado, chickpeas, crumbled feta cheese, and chopped parsley in a large bowl. Salt and pepper should be mixed with olive oil in a small bowl. Lemon juice should also be mixed in. Pour the dressing over the salad and toss it around gently until everything is well mixed. Put it in the fridge for 30 minutes before serving or serve it right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

These almond sugar cookies are delicate and nutty, and they go perfectly with your afternoon tea or coffee. The cookie's subtle almond flavor adds a touch of sophistication to the classic sugar cookie.

Ingredients: 1 cup almond flour. 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1/2 teaspoon almond extract. 1/4 teaspoon salt. 1/4 teaspoon baking soda. Sliced almonds for decoration optional.

Instructions: Put almond flour, all-purpose flour, salt, and baking soda in a medium-sized bowl and mix them together with a whisk. Spread softened butter and sugar out in a separate large bowl. Beat them together until they are light and fluffy. Add the egg and almond extract to the butter and sugar mixture and mix them in well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. For at least 30 minutes, put the cookie dough in the fridge while it's wrapped in plastic wrap. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Roll the dough into 1-inch balls after letting it cool. Put them on the baking sheet that has been prepared, leaving about 2 inches between each one. With the palm of your hand, gently press down on each ball. For decoration, you can press a sliced almond on top of each cookie if you want to. For 10 to 12 minutes, or until the edges turn golden brown, bake the cookies. Get them out of the oven and let them cool for 5 minutes on the baking sheet. Then move them to a wire rack to finish cooling. After the cookies have cooled, put them in a container that won't let air in. With your favorite tea or coffee, these sweet almond sugar cookies are a great treat.

Prep Time: 15 minutes

Cook Time: 10 minutes

Pair the vibrant flavors of Levee Juice by Denise del Carmen with a light and refreshing smoked salmon and avocado salad. The delicate smokiness of the salmon complements the fruity notes of the juice, while the creamy avocado and peppery arugula add depth and texture to the pairing.

Ingredients: 1 bottle of Levee Juice by Denise del Carmen. 4 oz smoked salmon. 1 avocado, sliced. 1 cup arugula. 1 lemon. Salt and pepper to taste.

Instructions: Arrange the smoked salmon, avocado slices, and arugula on a serving platter. Drizzle the juice of half a lemon over the avocado slices to prevent browning. Season the avocado slices and arugula with salt and pepper to taste. Pour glasses of Levee Juice by Denise del Carmen. Serve the smoked salmon, avocado, and arugula platter alongside the glasses of Levee Juice.

Prep Time: 10 minutes

Cook Time: 0 minutes

A quick and hearty soup made with canned chili and a medley of flavorful ingredients, perfect for a cozy meal in the bottom left of the Mitten state.

Ingredients: 2 cans of chili. 1 can of black beans, drained and rinsed. 1 can of diced tomatoes. 1/2 cup frozen corn. 1/4 cup diced red onion. 1/4 cup chopped green bell pepper. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 1 cup chicken broth. 1/4 cup chopped fresh cilantro. Sour cream and shredded cheddar for garnish.

Instructions: In a large pot, combine the chili, black beans, diced tomatoes, frozen corn, red onion, and green bell pepper. Add chili powder, cumin, salt, and pepper to taste. Stir well to combine. Pour in the chicken broth and bring the soup to a simmer over medium heat. Let the soup simmer for 15-20 minutes to allow the flavors to meld together. Stir in fresh cilantro just before serving. Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheddar. Serve hot and enjoy the Mitten-inspired delight!

Prep Time: 10 minutes

Cook Time: 20 minutes

This Beef Stir-fry with Snow Peas and Mushrooms is a quick and delicious dish that's perfect for a weeknight dinner. Tender beef, fresh snow peas, and earthy mushrooms are stir-fried in a flavorful sauce for a satisfying meal.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 cups snow peas, trimmed. 8 oz mushrooms, sliced. 1 small onion, thinly sliced. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon cornstarch. 1 teaspoon ginger, minced. 1/2 teaspoon red pepper flakes optional. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked rice for serving.

Instructions: Combine the oyster sauce, cornstarch, ginger, soy sauce, and red pepper flakes if using in a bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the chopped garlic and onion slices in the heated oil for one to two minutes, or until they become fragrant and start to soften. The beef should be stir-fried for two to three minutes, or until it begins to brown, after it has been thinly sliced. When the mushrooms are tender, add the sliced ones and stir-fry for an additional two to three minutes. After adding the trimmed snow peas, pour in the sauce mixture. Stir-fry for a further two to three minutes, or until the snow peas are crisp-tender and the sauce has thickened. To taste, add salt and pepper for seasoning. If needed, thin the sauce with a little water. Over cooked rice, serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and hearty Paleo Crock Pot Chicken Soup filled with wholesome ingredients. Perfect for a comforting and nourishing meal.

Ingredients: 1.5 lbs boneless, skinless chicken thighs. 3 carrots, chopped. 3 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 6 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: Place chicken thighs at the bottom of the crockpot. Add chopped carrots, celery, diced onion, and minced garlic on top of the chicken. Pour chicken broth over the vegetables and chicken. Sprinkle dried thyme, rosemary, oregano, salt, and pepper into the crockpot. Stir gently to combine ingredients. Cover and cook on low for 6-8 hours or until chicken is cooked through and vegetables are tender. Shred chicken with a fork before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

In this mocktail, the sweet taste of strawberries is balanced by the herbaceous notes of basil, and the sourness is brought out by lime juice. This mocktail is great for any event, from relaxing by the pool to throwing a brunch.

Ingredients: 1 cup strawberries, hulled and sliced. 1/4 cup fresh basil leaves. 1/4 cup lime juice. 2 tbsp honey. 1 cup sparkling water. Ice cubes. Salt for rimming, optional. Lime wedges for garnish, optional. Fresh basil leaves for garnish, optional.

Instructions: Put basil leaves, honey, strawberries, and lime juice in a blender. Mix until it's smooth. If you want to get rid of the seeds and pulp, strain the mixture through a fine mesh sieve. Put ice cubes in glasses. Pour the strawberry basil mix over the ice cubes so that it's spread out evenly in each glass. Add sparkling water to the top of each glass and stir it in gently. You can put salt around the edges of the glasses if you want to. Just run a lime wedge around the edge and dip it in salt. If you want, you can add lime wedges and fresh basil leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This is a tasty and comforting vegan soup made with ripe tomatoes, fragrant spices, and a little fresh coriander on top.

Ingredients: 1 kg ripe tomatoes, chopped. 1 large onion, chopped. 4 cloves garlic, minced. 1-inch piece ginger, grated. 1 green chili, chopped. 1 tablespoon olive oil. 1 teaspoon cumin seeds. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. 4 cups vegetable broth. Salt to taste. Freshly ground black pepper, to taste. Fresh coriander leaves, for garnish.

Instructions: Heat olive oil in a large pot over medium heat. Add cumin seeds and let them splutter. Add chopped onions and saut until golden brown. Add minced garlic, grated ginger, and chopped green chili. Saut for another 2 minutes. Add chopped tomatoes, ground coriander, turmeric powder, and red chili powder. Cook until tomatoes are soft and pulpy, about 10 minutes. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes. Using an immersion blender, blend the mixture until smooth. Season with salt and pepper to taste. Garnish with fresh coriander leaves and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Coop's Vegan Hot Fudge, almond milk, and coconut oil are used to make this rich and creamy vegan hot fudge sauce. It tastes great drizzled over vegan ice cream, desserts, or fruit.

Ingredients: 10.6 oz Coop's Vegan Hot Fudge. 1/4 cup almond milk. 1 tbsp coconut oil.

Instructions: In a saucepan, heat almond milk over medium heat until warm. Add Coop's Vegan Hot Fudge and coconut oil to the saucepan. Stir continuously until well combined and smooth, about 3-5 minutes. Remove from heat and let it cool slightly before serving.

Prep Time: 2 minutes

Cook Time: 5 minutes

These vegan oat flour cookies are a tasty treat for people who have to watch what they eat. They're easy to make with simple, healthy ingredients, and they're great for satisfying your sweet tooth.

Ingredients: 2 cups oat flour. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup dairy-free chocolate chips optional.

Instructions: Warm the oven up to 175F 350C. Put oat flour, coconut sugar, melted coconut oil, applesauce, vanilla extract, baking soda, and salt in a bowl. Mix well until a dough comes together. You can add dairy-free chocolate chips to the dough if you want to. Scoop out dough with a tablespoon and roll it into balls. Put them on a baking sheet that has parchment paper on it. Press down on each ball a little with your hand or the back of a spoon. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. 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.

Prep Time: 10 minutes

Cook Time: 12 minutes

In your favorite mug, enjoy the delicious mix of coffee and chocolate with a touch of cuteness. Comforting in the morning or as a sweet pick-me-up during the day.

Ingredients: 1 cup of freshly brewed coffee. 2 tablespoons of cocoa powder. 2 tablespoons of sugar. 1/4 cup of milk. Whipped cream for topping. Chocolate shavings for garnish.

Instructions: Make your Cute Oh Snap Coffee Mug your favorite coffee mug and pour it in. Chocolate powder and sugar should be added in equal amounts to the coffee. Mix them around until they melt. Warm up 1/4 cup of milk and add it to the coffee. Mix well. Add a big dollop of whipped cream on top of the coffee. For extra sweetness, sprinkle chocolate shavings on top. Have fun with your Cute Oh Snap Coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Cashew cheese that is creamy and tastes great, with garlic and chives added to it. It's great for spreading on crackers or dipping vegetables in.

Ingredients: 2 cups raw cashews, soaked overnight. 1/4 cup nutritional yeast. 1/4 cup lemon juice. 3 cloves garlic, minced. 1/4 cup fresh chives, chopped. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Water, as needed.

Instructions: The cashews should be drained and rinsed. Blend cashews, nutritional yeast, garlic, chives, salt, and black pepper in a food processor until the mixture is smooth. If you need to, add water slowly until you get the consistency you want. Check the seasoning and make changes if needed. Put the mixture in a bowl or other container, cover it, and put it in the fridge for at least an hour to set. Put it on crackers, bread, or vegetables and use it as a spread or dip.

Prep Time: 10 minutes

Cook Time: 0 minutes

It's a healthy and tasty choice for a light meal or side dish. The zucchini noodles, kale, and sun-dried tomatoes make it taste great. When you mix zucchini noodles, kale, and sundried tomatoes, you get a colorful and tasty salad that's great for any event.

Ingredients: 2 zucchinis, spiralized into noodles. 2 cups of kale, chopped. 1/2 cup of sundried tomatoes, chopped. 1/4 cup of pine nuts. 1/4 cup of grated Parmesan cheese. 2 tablespoons of olive oil. 2 tablespoons of balsamic vinegar. Salt and pepper to taste.

Instructions: Put the chopped kale, zucchini noodles, and sun-dried tomatoes in a large bowl. Toast the pine nuts over medium-low heat in a dry pan until they turn golden brown. Take them off the heat and let them cool down. Grate some Parmesan cheese and toast some pine nuts and add them to the bowl with the vegetables. Put the olive oil and balsamic vinegar in a small bowl and mix them together with a whisk. Add pepper and salt to taste. Cover the salad with the dressing, then toss it all together until it's well sealed. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in this creamy and satisfying vegan chocolate protein smoothie bowl. Packed with plant-based protein and delicious toppings, it's a perfect breakfast or post-workout treat.

Ingredients: 2 ripe bananas, frozen. 1/2 cup almond milk. 2 tablespoons cocoa powder. 1 tablespoon almond butter. 1 scoop vegan chocolate protein powder. Toppings of your choice: sliced banana, berries, granola, shredded coconut, chia seeds.

Instructions: Blend frozen bananas, almond milk, cocoa powder, almond butter, and vegan chocolate protein powder together in a blender. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Get a bowl and pour the smoothie in it. Add chia seeds, sliced banana, berries, granola, and shredded coconut on top. Use a spoon to eat right away!

Prep Time: 5 minutes

Cook Time: 0 minutes

These cruciferous vegetable side dishes are full of flavor and good for you. When broccoli, cauliflower, and kale are roasted and seasoned just right, they taste great and are good for you.

Ingredients: 1 head broccoli, cut into florets. 1 head cauliflower, cut into florets. 1 bunch kale, stems removed and chopped. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. Juice of 1 lemon.

Instructions: Get the oven ready by heating it up to 400F 200C. Mix broccoli florets with cumin, smoked paprika, sea salt, and black pepper in a large bowl. Add 1 tablespoon of olive oil and toss until the broccoli is evenly covered. Place broccoli in a single layer on a baking sheet. Roast for 20 to 25 minutes, or until soft and slightly crispy. Toss the cauliflower florets with the last tablespoon of olive oil, the minced garlic, sea salt, and black pepper in a different bowl until they are well covered. Put the cauliflower on a different baking sheet and roast it for twenty to twenty-five minutes, or until it is soft and golden brown. In the meantime, put the pan on medium heat. Put in the kale and lemon juice. Saut for 5 to 7 minutes, until the kale is softened and starts to get crispy. After the vegetables are done cooking, put them on a platter and serve them hot.

Prep Time: 15 minutes

Cook Time: 25 minutes