Golden Planet Prints

Enjoy the classic taste of Mexican churros while staying true to your Paleo lifestyle. These churros are made with almond and coconut flour, sweetened with honey or maple syrup, and coated in a delicious cinnamon coconut sugar mixture.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 cup coconut sugar. 1 teaspoon ground cinnamon.

Instructions: In a bowl, mix almond flour, coconut flour, baking soda, and salt. Add melted coconut oil, honey or maple syrup, and vanilla extract. Mix until dough forms. Transfer dough to a piping bag fitted with a star tip. Heat coconut oil in a pan over medium heat. Pipe dough into hot oil, cutting with scissors to desired length. Fry churros until golden brown, about 2-3 minutes per side. In a separate bowl, mix coconut sugar and ground cinnamon. Roll fried churros in cinnamon coconut sugar mixture. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the perfect combination of soft peanut butter cookies with a delightful surprise – peanut butter-filled chocolate chips! These cookies are a peanut butter lover's dream come true.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup peanut butter-filled chocolate chips.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the peanut butter-filled chocolate chips. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Gently flatten each cookie dough mound with a fork, creating a crisscross pattern. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious soft peanut butter cookies with a glass of milk or your favorite hot beverage!

Prep Time: 20 minutes

Cook Time: 10-12

Enjoy the flavors of Mexican street corn elote made effortlessly in the Instant Pot. This recipe combines tender corn with a creamy and flavorful topping, creating a delicious side dish for any occasion. Tested and approved by Amy and Jacky.

Ingredients: 4 ears of corn, husked and halved. 1 cup mayonnaise. 1 cup sour cream. 1 cup cotija cheese, crumbled. 1 teaspoon chili powder. 1 teaspoon smoked paprika. 1 teaspoon cayenne pepper. 1 clove garlic, minced. 1/4 cup fresh cilantro, chopped. Lime wedges for serving.

Instructions: Place the trivet in the Instant Pot and add 1 cup of water. Arrange the corn on the trivet in a single layer. Close the Instant Pot lid, set the vent to sealing, and select Manual/Pressure Cook for 2 minutes. While the corn is cooking, mix mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, cayenne pepper, garlic, and cilantro in a bowl. Once the cooking cycle is complete, perform a quick pressure release. Carefully remove the corn from the Instant Pot and brush each ear with the mayonnaise mixture. Serve the corn hot, sprinkled with additional cotija cheese, chili powder, and cilantro. Squeeze lime wedges over the corn before enjoying.

Prep Time: 10 minutes

Cook Time: 2 minutes

Enjoy the smooth sweetness of low-fat sweetened condensed milk mixed with the sourness of fresh raspberries. This makes a delightful frozen treat that's great for a hot summer day. This dessert is simple to make and doesn't have many calories, so you can enjoy it without feeling bad.

Ingredients: 1 cup raspberries. 1 cup low-fat sweetened condensed milk. 1 cup low-fat milk. 1 teaspoon vanilla extract. 1 tablespoon honey. 1 tablespoon lemon juice.

Instructions: Put milk, vanilla extract, honey, lemon juice, and sweetened condensed milk in a blender. Blend until smooth. Mix everything together until it's smooth. Fill popsicle molds with the mixture, leaving some room at the top for it to rise. Place a popsicle stick in each mold. Put it in the freezer for at least four to six hours, or until it's completely frozen. Run the mold under warm water for a few seconds to get the popsicles out. Have fun with your tasty Sweet Cream & Raspberry Pudding Pops!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the deliciousness of these soft and chewy walnut chocolate chip cookies. These vegan and gluten-free cookies are made with whole grain gluten-free flour and dairy-free chocolate chips, making them ideal for vegans and gluten-free eaters. Every bite has a delightful crunch from the addition of chopped walnuts.

Ingredients: 1 1/2 cups whole grain gluten-free flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 flaxseed egg 1 tablespoon ground flaxseed mixed with 3 tablespoons water. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips. 1/2 cup chopped walnuts.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Mix the baking powder, baking soda, salt, and whole grain gluten-free flour in a bowl with a whisk. Melt the coconut oil and add the maple syrup. Then, add the flaxseed egg and vanilla extract. Mix the ingredients well in a different large bowl. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Add the chocolate chips and chopped walnuts that don't contain dairy. Roll the dough into small balls with your hands and place them on the baking sheet that has been prepared. With your fingers, make each ball a little flatter. 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 a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. As a tasty vegan and gluten-free treat, eat these soft and chewy chocolate chip walnut cookies.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Garlic Parmesan Baked Chicken is a tasty and simple meal that's great for a quick dinner during the week. When you mix garlic, Parmesan cheese, and herbs together, you get a tasty crust on tender chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup grated Parmesan cheese. 1/4 cup bread crumbs. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Preheat oven to 400F 200C. In a bowl, mix together Parmesan cheese, bread crumbs, minced garlic, olive oil, basil, oregano, salt, and black pepper. Place chicken breasts on a baking sheet lined with parchment paper. Spread the Parmesan mixture evenly over the chicken breasts, pressing gently to adhere. Bake in the preheated oven for 20-25 minutes, or until chicken is cooked through and the topping is golden brown. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

This Mediterranean Style Egg Salad is a refreshing and nutritious twist on a classic favorite. Packed with the flavors of the Mediterranean, it's a perfect dish for a light lunch or picnic. The combination of eggs, crunchy vegetables, feta cheese, and olives makes this salad a delightful and satisfying option.

Ingredients: 6 large eggs, boiled and chopped. 1/2 cup diced cucumber. 1/2 cup diced red bell pepper. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup crumbled feta cheese. 2 tablespoons Kalamata olives, pitted and chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped eggs, diced cucumber, diced red bell pepper, diced red onion, chopped fresh parsley, crumbled feta cheese, and chopped Kalamata olives. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, salt, and pepper. Pour the dressing over the egg and vegetable mixture and gently toss to combine, ensuring everything is well coated. Refrigerate the Mediterranean Style Egg Salad for at least 30 minutes to let the flavors meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the nostalgic tastes of Cinnamon Toast Crunch cereal with these tasty cupcakes. Every bite tastes different because of the crushed cereal, which gives it a burst of cinnamon flavor. Great for dessert or breakfast!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups Cinnamon Toast Crunch cereal, crushed. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup buttermilk. 1/2 cup Cinnamon Toast Crunch cereal, for decoration.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Pulse the 1 1/2 cups of Cinnamon Toast Crunch cereal in a food processor until it turns into small crumbs. Crush the cereal and mix it with the flour, baking powder, baking soda, and salt in a bowl. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the dry ingredients into the wet ingredients slowly, adding buttermilk in between each addition. Mix the dry ingredients in at the beginning and end, until they are just combined. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. For a few minutes, let the cupcakes cool in the muffin tin. Then, move them to a wire rack to cool completely. Cover the cupcakes with your favorite frosting once they are cool, and then sprinkle the last 1/2 cup of Cinnamon Toast Crunch cereal on top to make them look nice. Serve your tasty Cinnamon Toast Crunch cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes