Edenpak

This Red White and Blue Potato Salad offers a vibrant and Paleo-friendly take on a traditional potato salad. This creamy Paleo dressing, paired with three different types of potatoes, makes it the ideal side dish for summertime get-togethers and barbecues.

Ingredients: 2 cups red potatoes, diced. 2 cups white sweet potatoes, diced. 1 cup blue potatoes, diced. 1/2 cup red onion, finely chopped. 1/2 cup Paleo mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Boil red, white, and blue potatoes separately in salted water until fork-tender, approximately 10-12 minutes each. Drain and let the potatoes cool to room temperature. In a large mixing bowl, combine the cooled potatoes and finely chopped red onion. In a separate small bowl, whisk together Paleo mayonnaise, Dijon mustard, apple cider vinegar, and fresh parsley to make the dressing. Pour the dressing over the potatoes and onion, then gently toss to coat everything evenly. Season the salad with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Before serving, give the salad a final toss to ensure everything is well mixed. Serve chilled, garnished with extra parsley if desired.

Prep Time: 20 minutes

Cook Time: 30 minutes

You can satisfy your sweet tooth on a keto diet with these Keto Peanut Cheesecake Bites, which taste great because they combine creamy cheesecake with nutty flavors.

Ingredients: 1 cup almond flour. 1/4 cup powdered erythritol. 4 tbsp unsalted butter, melted. 8 oz cream cheese, softened. 1/4 cup creamy peanut butter. 1/4 cup powdered erythritol. 1 tsp vanilla extract. 1/2 cup heavy cream. 1/4 cup crushed peanuts for topping.

Instructions: Preheat oven to 325F 160C. In a bowl, combine almond flour, 1/4 cup powdered erythritol, and melted butter. Press mixture into the bottom of a lined baking dish. Bake crust for 10-12 minutes, then let it cool completely. In another bowl, beat cream cheese, peanut butter, 1/4 cup powdered erythritol, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. Spread the cheesecake mixture over the cooled crust. Sprinkle crushed peanuts on top. Refrigerate for at least 2 hours before slicing into bite-sized squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 10-12

It has fresh lettuce greens, cherry tomatoes, cucumber, red onion, feta cheese, and toasted walnuts. It is dressed in a Red Wine Yogurt Vinaigrette that is both tangy and creamy. This dish goes well with summer meals or as a light and healthy lunch.

Ingredients: 6 cups mixed lettuce greens. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup toasted walnuts. For the Red Wine Yogurt Vinaigrette:. 1/4 cup plain Greek yogurt. 2 tablespoons red wine vinegar. 1 tablespoon olive oil. 1 teaspoon Dijon mustard. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Mixed lettuce greens, cherry tomatoes, cucumber, red onion, feta cheese, and toasted walnuts should all be put in a large salad bowl. Greek yogurt, red wine vinegar, olive oil, Dijon mustard, honey, salt, and pepper should all be mixed together in a separate bowl. This is how the Red Wine Yogurt Vinaigrette is made. Add the vinaigrette to the salad and gently toss to cover all the ingredients. Enjoy your Market Lettuce Salad with Red Wine Yogurt Vinaigrette right away!

Prep Time: 15 minutes

Cook Time: 0 minutes

A hearty and flavorful stew with tender chicken and a medley of vegetables, infused with a spicy kick. Perfect for Whole30 meals!

Ingredients: 2 lbs boneless, skinless chicken thighs, diced. 3 cups sweet potatoes, peeled and cubed. 2 cups carrots, sliced. 1 cup celery, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups chicken broth. 1 tsp cumin. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Season chicken thighs with cumin, paprika, cayenne, salt, and pepper. Set the pressure cooker to saut mode, add olive oil, and brown the chicken on all sides. Add onions and garlic, saut until softened. Pour in chicken broth, scraping the bottom to deglaze. Add sweet potatoes, carrots, celery, diced tomatoes with their juice. Lock the lid, set to high pressure, and cook for 10 minutes. Quick release pressure, adjust seasoning if needed. Serve hot, optionally garnish with fresh cilantro. Enjoy your spicy chicken and vegetable stew!

Prep Time: 15 minutes

Cook Time: 10 minutes

This easy vegan rice dish tastes great and is good for you. It's great for a quick and filling meal because it doesn't have gluten.

Ingredients: 2 cups of brown rice. 4 cups of vegetable broth. 1 tablespoon of olive oil. 1 onion, diced. 2 cloves of garlic, minced. 1 bell pepper, diced. 1 cup of frozen peas. 1 teaspoon of turmeric powder. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Saut until fragrant and onions are translucent. Add diced bell pepper and cook for another 2-3 minutes. Add brown rice to the pot and toast for 1-2 minutes. Stir in vegetable broth, turmeric powder, frozen peas, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until rice is cooked and liquid is absorbed. Once cooked, fluff the rice with a fork and serve hot.

Prep Time: 10 minutes

Cook Time: 45 minutes

Delicious peanut butter cookies with a peanut butter cup surprise inside.

Ingredients: 1 cup peanut butter. 1 cup sugar. 1 egg. 12 miniature peanut butter cups, unwrapped.

Instructions: Warm the oven up to 175F 350C. Put the peanut butter, sugar, and egg in a bowl and mix them together until they are well blended. Make 12 balls out of the dough and put one in a mini muffin tin that has been greased. Set the oven to 10 minutes. Put a peanut butter cup in the middle of each cookie as soon as they come out of the oven. For about 10 minutes, let the cookies cool in the muffin tin. Then, move them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

This zesty and creamy guacamole is the perfect addition to your Vegetarian Power Bowls. It's packed with fresh ingredients and a hint of spice from jalapeño, making it a flavorful and healthy accompaniment.

Ingredients: 3 ripe avocados, peeled, pitted, and mashed. 1/2 cup diced tomatoes. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 jalapeo pepper, seeded and finely chopped. Juice of 2 limes. Salt and pepper to taste.

Instructions: In a bowl, combine the mashed avocados, diced tomatoes, red onion, cilantro, minced garlic, and chopped jalapeo pepper. Squeeze in the juice of two limes and season with salt and pepper to taste. Mix all the ingredients together until well combined. Cover the guacamole with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve as a delicious dip with tortilla chips or as a topping for your Vegetarian Power Bowls - Peas and Crayons.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the delightful combination of bananas and chocolate with this delicious chocolate banana bread recipe. It's perfect for breakfast, as a snack, or even as a dessert.

Ingredients: 3 ripe bananas, mashed. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 1/2 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C. Grease a 9x5-inch loaf pan. In a mixing bowl, mash the ripe bananas. Melt the butter in a microwave-safe bowl or on the stove and let it cool slightly. Add the melted butter and granulated sugar to the mashed bananas. Mix well. Stir in the egg and vanilla extract until the mixture is smooth. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Fold in the semi-sweet chocolate chips and chopped walnuts if using. Pour the batter into the greased loaf pan and spread it evenly. Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean. Allow the chocolate banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice, serve, and enjoy!

Prep Time: 15 minutes

Cook Time: 60 minutes

Sun-dried tomato pesto, blanched asparagus, and a mix of other colorful vegetables and herbs make this quinoa salad both refreshing and healthy.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 bunch asparagus, trimmed and blanched. 1/2 cup sun-dried tomatoes, chopped. 1/4 cup pine nuts, toasted. 1/2 cup feta cheese, crumbled. 1/4 cup fresh basil, chopped. 1/4 cup extra-virgin olive oil. 3 tablespoons sun-dried tomato pesto. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the quinoa, then let it cool. Boil the asparagus for two to three minutes, then move it to an ice bath to cool down. Break up into small pieces. Add the quinoa, asparagus, sun-dried tomatoes, pine nuts, feta cheese, and fresh basil to a large bowl. Mix olive oil, sun-dried tomato pesto, balsamic vinegar, salt, and pepper in a small bowl using a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. If you want, you can serve it cold and top it with extra basil and feta.

Prep Time: 15 minutes

Cook Time: 15 minutes

Make your own version of the classic Oreos with this homemade recipe! These chocolatey cookies with a creamy filling are a delightful treat.

Ingredients: For the cookies:. - 1 cup butter, softened. - 1 cup granulated sugar. - 1 large egg. - 1 teaspoon vanilla extract. - 2 cups all-purpose flour. - 3/4 cup cocoa powder. - 1 teaspoon baking soda. - 1/2 teaspoon salt. For the filling:. - 1/2 cup butter, softened. - 2 cups powdered sugar. - 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Roll the dough into small balls and place them on the prepared baking sheets. Flatten each ball with the bottom of a glass or your hand. Bake in the preheated oven for 8-10 minutes. The cookies should be firm at the edges but slightly soft in the centers. Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. For the filling, beat together the softened butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cookies are completely cool, spread or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwich cookies. Dust with powdered sugar if desired. Enjoy your delicious homemade Oreos!

Prep Time: 25 minutes

Cook Time: 10 minutes

These delicious Eggnog Doughnuts are perfect for the holidays. They pair well with hot chocolate or coffee because they are flavorful and moist. These baked goods get a festive touch from the eggnog.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground nutmeg. 1/2 tsp ground cinnamon. 1/2 tsp salt. 1/2 cup eggnog. 1/2 cup unsalted butter, melted. 2 large eggs. 1 tsp vanilla extract. 1/4 cup powdered sugar for dusting. Optional: Eggnog glaze 1 cup powdered sugar + 2-3 tbsp eggnog.

Instructions: Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the flour, sugar, baking soda, baking powder, nutmeg, cinnamon, and salt in a mixing bowl. Combine the eggs, melted butter, eggnog, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Avoid over-mixing. Pour the batter into the doughnut pan, about two thirds of the way up each cavity. Bake for 12 to 15 minutes in a preheated oven, or until the doughnuts are golden brown and spring back when lightly touched. After letting the doughnuts cool in the pan for a few minutes, move them to a wire rack to finish cooling. Not required: If you want to add a glaze, blend the eggnog and powdered sugar together until smooth. After cooling, dip the doughnuts into the glaze and allow to set for a short while. If preferred, sprinkle the doughnuts with more cinnamon and nutmeg or powdered sugar. Savor your mouthwatering baked eggnog doughnuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

You can eat these Cheese Blintzes with Macerated Strawberries for breakfast or as a dessert. Soft crepes are filled with a creamy cheese mixture, and strawberries that have been mashed up add a sweet and sour touch.

Ingredients: For the Crepes:. 1 cup all-purpose flour. 1 1/2 cups whole milk. 2 large eggs. 2 tablespoons unsalted butter, melted. 1 tablespoon sugar. 1/4 teaspoon salt. Additional butter for cooking crepes. . For the Filling:. 1 1/2 cups ricotta cheese. 1/4 cup cream cheese, softened. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. . For the Macerated Strawberries:. 2 cups fresh strawberries, hulled and sliced. 2 tablespoons granulated sugar. 1 teaspoon lemon zest. 1 tablespoon lemon juice. . For Serving:. Powdered sugar for dusting.

Instructions: To make the crepe batter, combine the flour, milk, eggs, melted butter, sugar, and salt in a blender. Blend until smooth. Let the batter rest for 15 minutes. Heat a non-stick skillet over medium heat and add a small amount of butter to coat the bottom. Pour in 1/4 cup of crepe batter, swirling to evenly coat the pan. Cook for about 2 minutes until the edges start to lift, then flip and cook for an additional 1-2 minutes. Repeat with the remaining batter, adding more butter as needed. Stack cooked crepes on a plate and cover with a kitchen towel to keep warm. In a mixing bowl, combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. To make the macerated strawberries, combine the sliced strawberries, granulated sugar, lemon zest, and lemon juice in a bowl. Toss to coat the strawberries and let them sit for at least 15 minutes to develop flavor. To assemble the blintzes, spoon a few tablespoons of the cheese filling onto the center of each crepe. Fold the sides over the filling and then fold up the bottom and roll to enclose the filling. Place the blintzes seam side down on a serving plate. Top the blintzes with the macerated strawberries and a dusting of powdered sugar. Serve the Cheese Blintzes with Macerated Strawberries immediately and enjoy!

Prep Time: 30 minutes

Cook Time: 20 minutes

Enjoy the flavors of Greece with this Authentic Greek Salad recipe. It's a delightful combination of fresh vegetables, olives, and feta cheese, all drizzled with a zesty dressing. Perfect for a healthy and easy meal!

Ingredients: 2 large cucumbers, diced. 4 medium tomatoes, diced. 1 red onion, thinly sliced. 1 green bell pepper, chopped. 1/2 cup Kalamata olives, pitted. 1/2 cup feta cheese, crumbled. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the diced cucumbers, tomatoes, sliced red onion, chopped green bell pepper, and Kalamata olives. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Sprinkle the crumbled feta cheese on top of the salad. Serve immediately as a refreshing and delicious Greek salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Experience the ultimate juicy and flavorful beer can chicken infused with the bold taste of Dale's Seasoning. This grilling masterpiece is perfect for a weekend barbecue with family and friends.

Ingredients: 1 whole chicken approximately 4-5 pounds. 1 can of beer 12 ounces. 1/4 cup Dale's Seasoning. 2 tablespoons olive oil. 2 teaspoons smoked paprika. 2 teaspoons garlic powder. 2 teaspoons onion powder. 1 teaspoon dried thyme. 1 teaspoon black pepper. 1 teaspoon salt.

Instructions: Preheat your grill to medium-high heat about 375F/190C. In a bowl, mix together Dale's Seasoning, olive oil, smoked paprika, garlic powder, onion powder, dried thyme, black pepper, and salt to create a flavorful rub. Rinse the chicken under cold water and pat it dry with paper towels. Rub the spice mixture all over the chicken, ensuring it is evenly coated. Open the can of beer and take a few sips to make room for the chicken. Place the beer can on a solid surface. Insert the beer can into the cavity of the chicken, ensuring it stands upright with the legs forming a tripod for stability. Place the beer can chicken on the preheated grill, positioning it over indirect heat. Close the lid and cook for approximately 75-90 minutes or until the internal temperature reaches 165F 74C. Carefully remove the beer can chicken from the grill, using tongs to support it from the bottom and a spatula to balance the top. Let the chicken rest for 10 minutes before carving and serving.

Prep Time: 15 minutes

Cook Time: 75-90

This Keto Taco Salad is a flavorful and satisfying low-carb meal option. It features seasoned ground beef served over a bed of crisp romaine lettuce and topped with a variety of fresh ingredients. It's quick and easy to make, making it perfect for busy weeknights.

Ingredients: 1 lb ground beef. 1 packet taco seasoning mix make sure it's keto-friendly. 1 head romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1/2 cup shredded cheddar cheese. 1/4 cup diced red onion. 1 avocado, diced. 1/4 cup sour cream. 1/4 cup salsa check for low-carb options. 1/4 cup chopped cilantro optional. Salt and pepper to taste.

Instructions: In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks. Drain any excess fat from the beef, then stir in the taco seasoning mix. Cook for an additional 2-3 minutes, allowing the flavors to meld. In a large mixing bowl, combine the chopped romaine lettuce, cherry tomatoes, shredded cheddar cheese, diced red onion, and avocado. Add the cooked ground beef mixture to the bowl and toss everything together until well combined. Divide the salad among serving plates or bowls. Top each serving with a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped cilantro, if desired. Season with salt and pepper to taste before serving. Enjoy your delicious Keto Taco Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Paleo Sweet Potato Bacon Burger Bites are the perfect combination of sweet, savory, and spicy. They make for a tasty and satisfying appetizer or snack that's great for paleo and bacon lovers.

Ingredients: 1 large sweet potato, peeled and sliced into rounds. 8 slices of bacon. 1 pound ground beef. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. 1/4 cup paleo-friendly mayonnaise. 1 tablespoon coconut aminos. 1 teaspoon apple cider vinegar. 1/2 teaspoon maple syrup. 1/4 teaspoon chipotle powder adjust to taste. 1/4 teaspoon smoked paprika. 1/4 teaspoon onion powder. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Set the oven temperature to 400F 200C. Place a piece of bacon around each sweet potato round and fasten it with a toothpick. Transfer them to an ovenproof tray. The sweet potatoes should be soft and the bacon crisp after 20 to 25 minutes of baking the sweet potato bacon bundles in a preheated oven. Make the burger patties while the sweet potato bacon bundles are baking. Combine the ground beef, paprika, onion, garlic, black pepper, and cayenne pepper in a bowl. Create tiny burger patties out of the mixture. In a skillet set over medium-high heat, cook the burger patties for 34 minutes on each side, or until done to your preference. Make the maple chipotle ketchup in a small bowl with paleo-friendly mayonnaise, coconut aminos, apple cider vinegar, maple syrup, smoked paprika, onion, garlic, and chipotle powders, along with salt and pepper. Blend until thoroughly blended. Assemble your burger bites after the sweet potato bacon bundles and burger patties are cooked. Top each sweet potato bacon bundle with a burger patty and cover with maple chipotle ketchup. Your Paleo Sweet Potato Bacon Burger Bites make a tasty and filling snack or appetizer.

Prep Time: 20 minutes

Cook Time: 25 minutes

Enjoy the deep flavors of toffee, caramel, and apples in this rich vegan cake. You can eat this moist, tasty cake whenever you want because it doesn't contain any animal products.

Ingredients: 2 cups all-purpose flour. 1 cup brown sugar. 1 tsp baking powder. 1 tsp baking soda. 1/2 tsp salt. 1 tsp cinnamon. 1/2 cup vegetable oil. 1 cup unsweetened applesauce. 1 tsp vanilla extract. 1 cup chopped apples. 1/2 cup vegan toffee bits. 1/2 cup almond milk. 1 tbsp apple cider vinegar. 1/2 cup vegan caramel sauce.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mix together vegetable oil, applesauce, and vanilla extract. Pour wet ingredients into dry ingredients and mix until well combined. Fold in chopped apples and toffee bits. In a small bowl, combine almond milk and apple cider vinegar to make vegan buttermilk. Let it sit for a few minutes. Add the vegan buttermilk to the cake batter and mix until smooth. Pour the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Once cooled, drizzle vegan caramel sauce over the top of the cake. Slice and serve. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes