Gary and Linda

A tasty paleo-friendly take on classic focaccia bread, flavored with seasonings and fragrant rosemary and made with almond and coconut flour.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1 teaspoon baking soda. 1/2 teaspoon sea salt. 2 tablespoons extra virgin olive oil. 3 large eggs. 1/4 cup almond milk. 2 tablespoons fresh rosemary, chopped. 1 tablespoon garlic powder. 1 tablespoon onion powder.

Instructions: Set the oven temperature to 175C 350F. Mix the arrowroot flour, coconut flour, almond flour, baking soda, and sea salt together in a big mixing bowl. Mix the olive oil, eggs, almond milk, chopped rosemary, onion powder, and garlic powder in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Press the dough evenly into a square shape, about 1/2 inch thick, on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, or until the focaccia is firm to the touch and golden brown, in a preheated oven. Take it out of the oven and allow it to cool down a little before slicing. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the flavors of a classic blackberry pie with this delicious milkshake twist. Creamy blackberry ice cream, crumbled pie crust, and a touch of blackberry jam create a decadent treat perfect for any dessert lover.

Ingredients: 2 cups blackberry ice cream. 1 cup milk. 1/2 cup crumbled pie crust. 1/4 cup blackberry jam. Whipped cream for topping. Fresh blackberries for garnish.

Instructions: Blackberry ice cream, milk, crumbled pie crust, and blackberry jam should all be put into a blender. Mix until it's creamy and smooth. Put into glasses. Add whipped cream on top. Add some fresh blackberries as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

A delightful blend of creamy tomato soup with the added texture of orzo pasta, enhanced by the aromatic flavors of garlic and lemon zest.

Ingredients: 1 can 28 oz crushed tomatoes. 4 cups vegetable broth. 1 cup orzo pasta. 4 cloves garlic, minced. 1 tablespoon olive oil. 1/2 cup heavy cream. Zest of 1 lemon. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Put in the vegetable broth and crushed tomatoes. Keep the heat low. Add the orzo pasta and cook it according to the directions on the package until it's al dente, which usually takes 8 to 10 minutes. Add the heavy cream and lemon zest and mix them in. Add salt and pepper to taste. Let it cook for five more minutes. Add fresh basil leaves on top and serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy the flavors of a classic Spanakopita Tart in pancake form! These savory pancakes are packed with spinach, feta cheese, and dill, making them a delicious and unique breakfast or brunch option.

Ingredients: 1 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup buttermilk. 1 egg. 2 tbsp olive oil. 1 cup spinach, chopped. 1/2 cup feta cheese, crumbled. 2 tbsp fresh dill, chopped. 1/4 cup red onion, finely chopped.

Instructions: In a mixing bowl, combine flour, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, egg, and olive oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped spinach, crumbled feta cheese, fresh dill, and finely chopped red onion. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat for the remaining batter. Serve the Spanakopita Tart Pancakes hot with a dollop of Greek yogurt or tzatziki sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the flavors of fall with this quick and easy creamy pumpkin pasta. It's a wholesome meal packed with nutrients from pumpkin and spinach, yet still indulgent with creamy Greek yogurt and Parmesan cheese. Perfect for a cozy autumn evening dinner.

Ingredients: 8 oz whole wheat pasta. 1 cup pumpkin puree. 1/2 cup low-fat Greek yogurt. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil. 2 cups baby spinach leaves.

Instructions: Cook pasta according to package instructions, drain, and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in pumpkin puree, Greek yogurt, Parmesan cheese, dried thyme, salt, and pepper. Cook for 2-3 minutes until heated through and creamy. Add cooked pasta and baby spinach leaves to the skillet. Toss until spinach wilts and pasta is coated in the creamy pumpkin sauce, about 2 minutes. Serve hot, optionally garnished with additional Parmesan cheese and a sprinkle of thyme.

Prep Time: 5 minutes

Cook Time: 10 minutes

These brownie bites are full of healthy things like quinoa, almond butter, and chocolate. It's a quick and healthy way to snack.

Ingredients: 1 cup cooked quinoa. 1/2 cup almond butter. 1/3 cup raw honey. 1/4 cup unsweetened cocoa powder. 1/4 cup chia seeds. 1 tsp vanilla extract. 1/2 cup chopped nuts walnuts, almonds, or a mix. 1/4 cup mini chocolate chips. A pinch of sea salt.

Instructions: Cooked quinoa, raw honey, cocoa powder, chia seeds, and vanilla extract should all be put in a large bowl together. Add the chocolate chips, chopped nuts, and a pinch of sea salt. Mix until everything is well mixed and the mixture stays together. Roll the mixture into small balls with your hands and put them on a baking sheet lined with parchment paper. Put the energy bites in the fridge for at least 30 minutes to make them firm. Once it's cold, put it in a container that won't let air in and put it in the fridge. As a tasty and healthy snack, try these Superfood Chocolate Brownie Energy Bites!

Prep Time: 15 minutes

Cook Time: 0 minutes

Treat yourself to homemade chocolate ice cream that is rich and creamy and full of chocolate cookie chunks.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1 teaspoon vanilla extract. 1 cup chopped chocolate cookies.

Instructions: In a mixing bowl, whisk together heavy cream, milk, sugar, cocoa powder, and vanilla extract until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Stir in chopped chocolate cookies into the ice cream during the last few minutes of churning. Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve scoops of chocolate cookie ice cream and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Napoleon-style crepe cake is a delicious dessert made of layers of thin crepes filled with fresh mixed berries and a delicious lemon filling. It's a great sweet treat any time or for a special event.

Ingredients: 2 cups all-purpose flour. 4 large eggs. 2 cups whole milk. 1/2 cup water. 1/4 cup unsalted butter, melted. 1/4 cup granulated sugar. 1 tsp vanilla extract. 1/4 tsp salt. 2 cups fresh mixed berries strawberries, blueberries, raspberries. 1 cup heavy cream. 1/2 cup powdered sugar. 2 lemons, zest and juice. 1/4 cup lemon curd.

Instructions: In a blender, combine flour, eggs, milk, water, melted butter, granulated sugar, vanilla extract, and salt. Blend until smooth. Let the batter rest for 30 minutes. Heat a non-stick skillet over medium heat. Brush with a little butter or oil. Pour a small amount of batter into the skillet, swirling to coat the bottom evenly. Cook until the crepe edges start to lift and turn golden brown, then flip and cook the other side for about 30 seconds. Repeat with the remaining batter, stacking crepes on a plate with parchment paper in between to prevent sticking. In a mixing bowl, whip the heavy cream until stiff peaks form. Fold in the powdered sugar, lemon zest, and lemon juice. Gently fold in the lemon curd to create a lemony filling. To assemble the cake, place one crepe on a serving plate. Spread a thin layer of lemony filling on top, followed by a sprinkle of mixed berries. Repeat this layering process until all crepes are used, finishing with a layer of lemony filling and berries on top. Refrigerate the crepe cake for at least 2 hours to allow the flavors to meld. Before serving, garnish with additional berries and a dusting of powdered sugar if desired. Slice and enjoy your Napoleon-Style Crepe Cake with Lemon Filling and Berries!

Prep Time: 30 minutes

Cook Time: 30 minutes

Indulge in the perfect combination of rich chocolate brownies with a decadent sweet and spicy caramel frosting. These brownies are infused with a hint of cayenne pepper for a delightful kick, balanced with the sweetness of the caramel frosting.

Ingredients: 1 cup sugar. 1/2 cup unsalted butter. 1/2 cup unsweetened cocoa powder. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon cayenne pepper. 1/2 cup chopped dark chocolate. 1/2 cup heavy cream. 1/4 teaspoon cinnamon. 1/4 teaspoon nutmeg.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Melt the butter in a saucepan over low heat. Add the sugar and cocoa powder and mix them in well. Take it off the heat and let it cool down a bit. Add the eggs one at a time while beating, and then mix in the vanilla. Mix the cayenne pepper, salt, and flour together, and then slowly add them to the chocolate mixture. Add the chopped dark chocolate. Spread the batter out evenly in the pan that has been prepared. In a hot oven, bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Make the caramel frosting while the brownies are in the oven. Put heavy cream, cinnamon, and nutmeg in a saucepan and mix them together. Set it on medium-low heat and cook it until it starts to simmer. Take it off the heat and add the rest of the butter, stirring it in until it melts. Allow to cool a bit. When the brownies are done, put them on a wire rack in the pan and let them cool all the way down. Spread the warm caramel frosting out evenly over the brownies that have been cooled. Before cutting the brownies into squares, let the frosting set. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

This Crockpot Honey Mustard Chicken and Potatoes recipe is a delicious and easy meal that's perfect for busy days. The combination of sweet honey and tangy mustard creates a flavorful sauce that coats tender chicken and hearty potatoes.

Ingredients: 4 boneless, skinless chicken breasts. 4 medium potatoes, diced. 1/2 cup honey. 1/4 cup Dijon mustard. 2 tablespoons whole grain mustard. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. Chopped parsley, for garnish.

Instructions: Honey, Dijon mustard, whole grain mustard, minced garlic, dried thyme, salt, and pepper should all be mixed together in a bowl. Put small pieces of potatoes at the bottom of the crock pot. Put the chicken breasts on top of the potatoes after seasoning them with salt and pepper. Cover the chicken and potatoes with the honey mustard mix. Set the timer for 3 to 4 hours on high or 6-7 hours on low. Cover and cook until the potatoes are soft and the chicken is cooked through. Add chopped parsley on top when it's done and serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

A delightful twist on the classic chicken pot pie, these Chicken Pot Pie Burgers combine ground chicken with a medley of vegetables, savory herbs, and creamy gravy, all piled high on toasted buns and garnished with crispy fried onions. It's comfort food in burger form!

Ingredients: 1 pound ground chicken. 1/2 cup diced onion. 1/2 cup diced carrots. 1/2 cup frozen peas. 1/2 cup diced potatoes. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 4 hamburger buns. 4 slices cheddar cheese. 1 cup chicken gravy. 1 cup crispy fried onions.

Instructions: In a large skillet, cook ground chicken over medium heat until no longer pink, breaking it apart with a spatula as it cooks. Add diced onions, carrots, peas, and potatoes to the skillet. Cook for about 5 minutes, or until vegetables start to soften. Stir in minced garlic, dried thyme, dried rosemary, salt, and pepper. Cook for an additional 2 minutes. Meanwhile, toast the hamburger buns in the oven or on a skillet until lightly browned. Place a slice of cheddar cheese on the bottom half of each toasted bun. Spoon the chicken and vegetable mixture over the cheese on each bun. Drizzle chicken gravy over the top of each burger. Sprinkle crispy fried onions over the gravy. Top each burger with the other half of the toasted bun. Serve immediately and enjoy your Chicken Pot Pie Burgers!

Prep Time: 15 minutes

Cook Time: 20 minutes

For a hearty and tasty breakfast or brunch option, try this dish: fluffy scrambled eggs with savory hotdogs and the rich, creamy cheddar cheese.

Ingredients: 2 large eggs. 2 slices of hotdog, chopped. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. 1 tablespoon butter.

Instructions: Put the eggs in a bowl and beat them with a whisk until they are smooth. Add pepper and salt. Put the butter in a nonstick skillet that is hot over medium heat. Let it melt and cover the pan. Put the chopped hot dogs in the pan and cook them for two to three minutes, until they begin to brown. Add the eggs that have been beaten to the pan with the hot dogs. Do not stir them for one minute, or until the edges start to set. With a spatula, slowly move the eggs from the edges to the middle, letting the raw eggs move to the edges. Put the shredded cheddar cheese on top of the eggs when they are mostly set but still a little runny on top. For one more minute, or until the cheese starts to melt and the eggs are done but still moist, keep cooking. Take the skillet off the heat and put the hot dog, cheese, and scrambled eggs on a plate. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 10 minutes

Enjoy this tasty and creamy keto-friendly side dish made with mushrooms cooked in a rich sauce of heavy cream and Parmesan cheese. Fresh basil leaves add a nice scent to the dish.

Ingredients: 1 lb mushrooms, sliced. 2 tbsp butter. 2 cloves garlic, minced. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Set the pan on medium heat and melt the butter. Put in the minced garlic and cook until it smells good. When you add the sliced mushrooms, cook them until they give off their water and get soft. Add the heavy cream and grated Parmesan cheese, and keep stirring the sauce until it gets thick. Add pepper and salt to taste. Take it off the heat and add some fresh basil leaves on top before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the creamy, chocolaty goodness of this easy frozen dessert! Perfect for chocolate lovers, this ice cream pie is topped with rich hot fudge sauce and can be customized with your favorite toppings.

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/2 cup unsalted butter, melted. 1 quart chocolate ice cream, softened. 1/2 cup hot fudge sauce. 1/2 cup whipped cream. 1/4 cup chopped nuts optional.

Instructions: Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch pie dish to form the crust. Spread softened chocolate ice cream over the crust evenly. Drizzle hot fudge sauce over the ice cream layer. Cover with plastic wrap and freeze for at least 4 hours or until firm. Before serving, garnish with whipped cream and chopped nuts if desired. Slice, serve, and enjoy your decadent Fudge Topped Chocolate Ice Cream Pie!

Prep Time: 20 minutes

Cook Time: 0 minutes

This gluten-free pumpkin spice granola is the perfect fall snack or breakfast option. Packed with warm spices and the goodness of pumpkin, it's a delightful treat that will satisfy your autumn cravings.

Ingredients: 3 cups gluten-free rolled oats. 1 cup chopped nuts such as almonds or pecans. 1/2 cup pumpkin seeds. 1/2 cup dried cranberries. 1/2 cup pure pumpkin puree. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cloves. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat your oven to 325F 160C and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free rolled oats, chopped nuts, pumpkin seeds, and dried cranberries. In a separate bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, and salt until well combined. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture onto the prepared baking sheet in an even layer. Bake in the preheated oven for 30-35 minutes, stirring halfway through, or until the granola is golden brown and crisp. Remove from the oven and let it cool completely on the baking sheet. It will become crispier as it cools. Once cool, break the granola into clusters and store it in an airtight container. Enjoy your gluten-free pumpkin spice granola as a snack or breakfast with yogurt and fresh fruit!

Prep Time: 10 minutes

Cook Time: 35 minutes

This Avocado Salsa Guacamole is a new and tasty take on the traditional guacamole recipe. When you mix ripe avocados, hot jalapeo peppers, and tangy lime juice, you get a tasty dip or topping for your favorite Mexican dishes. It tastes great and is great for parties, game day, or just as a snack!

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

Instructions: In a mixing bowl, combine the mashed avocados, chopped red onion, jalapeo pepper, and minced garlic. Add the diced tomato, chopped cilantro, and lime juice to the mixture. Mix well to combine. Season the guacamole with salt and pepper to taste. Adjust the seasoning as needed. Serve immediately as a dip with tortilla chips or as a topping for tacos, nachos, or your favorite Mexican dishes.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Pizza Cut Salad goes extremely well with your pizza slices. That pizza goes great with this salad because it's cool and full of flavor. With a zesty Italian dressing, you can enjoy the fresh greens, vegetables, pepperoni, and cheese.

Ingredients: 2 cups of mixed greens lettuce, spinach, arugula. 1/2 cup of cherry tomatoes, halved. 1/2 cup of cucumber, diced. 1/4 cup of red onion, thinly sliced. 1/4 cup of black olives, sliced. 1/4 cup of green bell pepper, diced. 1/4 cup of pepperoni slices. 1/4 cup of mozzarella cheese, shredded. 1/4 cup of croutons. 2 tablespoons of Italian dressing.

Instructions: Apple slices, cucumber, red onion, black olives, green bell pepper, and mixed greens should all be put in a large salad bowl. Slice the pepperoni and put it in the bowl with the mozzarella cheese and croutons. Add the Italian dressing to the salad and mix it in. Carefully mix everything together until everything is well mixed. Serve right away with your pizza cut as a tasty side dish.

Prep Time: 15 minutes

Cook Time: 0 minutes