Jacques Fuentes

Deb's Kale Salad with Apple, Cranberries, and Pecans is a delightful and nutritious salad that combines the earthy flavor of kale with the sweetness of apples, the tartness of cranberries, and the crunch of pecans. Tossed in a flavorful dressing, this salad is perfect for a light and refreshing meal.

Ingredients: 4 cups of kale, stems removed and finely chopped. 1 apple, thinly sliced. 1/2 cup dried cranberries. 1/2 cup pecans, toasted and chopped. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the chopped kale, thinly sliced apple, dried cranberries, toasted pecans, red onion, and crumbled feta cheese. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss well to coat all the ingredients evenly. Let the salad sit for a few minutes to allow the flavors to meld together. Serve your delicious kale salad with apple, cranberries, and pecans as a side dish or a healthy meal on its own.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Florentines are a delicious treat that can be used for any event. They are gluten- and dairy-free. Your family and friends will love how crisp they are and how sweet and nutty they taste. Plus, they're simple to make and don't take much time.

Ingredients: 1 cup sliced almonds. 1/4 cup gluten-free flour such as gfJules All Purpose Gluten Free Flour. 1/3 cup granulated sugar. 2 tablespoons dairy-free butter. 2 tablespoons honey. 1/4 teaspoon vanilla extract. 1/4 teaspoon almond extract. 1/4 cup dairy-free chocolate chips optional, for drizzling.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine sliced almonds, gluten-free flour, and granulated sugar. In a small saucepan, melt dairy-free butter and honey over low heat, then stir in vanilla extract and almond extract. Pour the melted mixture over the dry ingredients and mix until well combined. Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them apart. Using a spatula or the back of a spoon, flatten and shape each spoonful into a thin, round disc. Bake in the preheated oven for 8-10 minutes or until the edges are golden brown. Allow the florentines to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Optional: Melt dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the cooled florentines. Let the chocolate set before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy these delicious grain-free waffles that are both crispy and wholesome. Made with almond and coconut flours, these waffles are perfect for a gluten-free and paleo-friendly breakfast or brunch.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 4 large eggs. 1/4 cup coconut oil, melted. 1/4 cup almond milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. In a separate bowl, beat the eggs and then add melted coconut oil, almond milk, honey or maple syrup, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until well combined, creating a thick batter. Lightly grease the waffle iron with additional coconut oil if needed. Spoon the waffle batter onto the preheated waffle iron and spread it out evenly. Close the waffle iron and cook according to your waffle iron's instructions until the waffles are golden brown and crispy. Carefully remove the waffles from the iron and serve warm with your favorite toppings, such as fresh berries, yogurt, or a drizzle of maple syrup.

Prep Time: 10 minutes

Cook Time: 15 minutes

These classic Christmas sugar cookies are a holiday favorite. They are buttery, sweet, and perfect for decorating with festive sprinkles or colored sugar.

Ingredients: 2 3/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1 cup unsalted butter, softened. 1 1/2 cups white sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 3 to 4 tablespoons buttermilk. Sprinkles or colored sugar for decoration.

Instructions: Turn on your oven and heat it up to 375F 190C. Mix the flour, baking soda, and baking powder together in a bowl using a whisk. In a different large bowl, beat the butter and sugar together until the mixture is smooth. Add the egg, vanilla extract, and almond extract and beat until everything is well mixed. Add the dry ingredients to the wet ones one at a time and mix just until everything is combined. Add one tablespoon of buttermilk at a time until the dough holds together if it's too dry. Make 1-inch balls out of the dough and put them on a baking sheet that has been lined with parchment paper. Flatten each ball with the bottom of a glass until it is about 1/4 inch thick. You can decorate the cookies with colored sugar or holiday-themed sprinkles. For 8 to 10 minutes, or until the edges are just beginning to turn golden, bake the cookies. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Once the cookies are cool, put them in a container that won't let air in. Have these traditional Christmas sugar cookies with the people you care about.

Prep Time: 20 minutes

Cook Time: 10 minutes

On top of toasted ciabatta bread, this Chicken Caprese Sandwich with Roasted Garlic has juicy roasted chicken and all the classic flavors of a Caprese salad, with fresh basil, cherry tomatoes, and mozzarella cheese. Adding roasted garlic to this tasty sandwich makes it more flavorful and rich.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup cherry tomatoes, halved. 1 cup fresh basil leaves. 8 slices mozzarella cheese. 4 cloves garlic, minced. 4 tablespoons olive oil. Salt and pepper, to taste. 8 slices ciabatta bread.

Instructions: Get the oven ready by heating it up to 400F 200C. Salt, pepper, and minced garlic should be used to season chicken breasts. Sprinkle with olive oil and roast in an oven that has already been heated for 20 to 25 minutes, or until everything is done. Spread olive oil on the ciabatta slices and toast them until golden brown while the chicken roasts. After the chicken is done cooking, put chicken breasts, mozzarella slices, cherry tomatoes, and fresh basil leaves on toasted ciabatta slices to make the sandwiches. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and flavorful quinoa bowl featuring the best of fall ingredients. Roasted butternut squash, crispy Brussels sprouts, and the sweetness of dried cranberries come together for a satisfying and nutritious lunch.

Ingredients: 1 cup quinoa. 2 cups water. 1 cup roasted butternut squash, diced. 1 cup Brussels sprouts, halved. 1/2 cup dried cranberries. 1/4 cup pumpkin seeds. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon maple syrup optional.

Instructions: Rinse quinoa under cold water and cook it according to package instructions using 2 cups of water. Preheat oven to 400F 200C. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes or until golden brown and crispy. In a separate pan, roast butternut squash with 1 tablespoon olive oil until tender, about 15-20 minutes. In a large bowl, combine cooked quinoa, roasted Brussels sprouts, roasted butternut squash, dried cranberries, pumpkin seeds, and feta cheese. Drizzle with extra olive oil, and add maple syrup if desired. Toss everything together. Season with salt and pepper to taste. Serve warm in bowls and enjoy your delicious Quinoa Harvest Bowl!

Prep Time: 15 minutes

Cook Time: 30 minutes

An enjoyable vegetarian sub sandwich with crunchy eggplant balls, a kale salad dressed with tahini, and a hot harissa sauce. Great for a quick and filling meal!

Ingredients: 1 large eggplant, peeled and diced. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup fresh parsley, chopped. 1/4 cup fresh basil, chopped. 1/4 cup onion, finely chopped. 2 cloves garlic, minced. Salt and pepper to taste. 4 sub rolls. 2 cups kale, chopped. 1/4 cup tahini. 2 tablespoons harissa sauce. Olive oil for frying.

Instructions: Put breadcrumbs, Parmesan cheese, parsley, basil, onion, garlic, and eggplant in a food processor. Pulse until nothing is left out. If you want, you can add salt and pepper to taste. Mix it up and roll it into little balls. In a pan, heat the olive oil over medium-high heat. Fry the eggplant balls until they are crispy and golden brown. Put paper towels down to dry. To soften the kale, rub it with tahini in a bowl. Put away. Cut the sub rolls in half and toast them a little. On one side of each sub roll half, spread harissa sauce. After the kale salad, put the eggplant balls on the sub rolls. Serve the subs with the lids on.

Prep Time: 20 minutes

Cook Time: 15 minutes

A delicious no-bake dessert that combines the crunch of biscuits, the sweetness of dried fruits, and the richness of dark chocolate is called Chocolate Fridge Cake. For those who enjoy chocolate, it makes the ideal dessert or snack.

Ingredients: 400g digestive biscuits, crushed. 200g unsalted butter. 200g dark chocolate. 3 tablespoons golden syrup. 100g dried apricots, chopped. 100g dried cranberries. 100g chopped almonds. 100g white chocolate chips.

Instructions: In a pan over low heat, melt the dark chocolate, unsalted butter, and golden syrup together, stirring until smooth. Crushed digestive biscuits, chopped dried apricots, chopped dried cranberries, chopped almonds, and white chocolate chips should all be combined in a big mixing bowl. After adding the melted chocolate mixture to the dry ingredients, stir everything to ensure that it is evenly coated. Press parchment paper into a 9 x 9 inch 23 x 23 cm square baking dish, allowing a small overhang on the sides for ease of removal. Using the back of a spoon, evenly press the chocolate mixture into the lined dish. Once the cake is firm and set, refrigerate it for at least two to three hours. After the cake is set, take it out of the refrigerator and use the excess parchment paper to lift it out of the dish. Enjoy after cutting into squares or bars!

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in rich and moist chocolate cupcakes that are entirely gluten-free. These cupcakes are made with almond flour and cocoa powder for a decadent treat suitable for those with gluten sensitivities.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 2 large eggs. 1 teaspoon vanilla extract. 1/4 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. You can line a muffin tin with cupcake liners. Mix cocoa powder, salt, almond flour, and baking soda in a large bowl with a whisk. Melt the coconut oil and mix it with the maple syrup, eggs, and vanilla extract. Mix everything together well. Add the chocolate chips and mix them in. Fill each cupcake liner about two thirds of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through. Enjoy these tasty chocolate cupcakes that don't contain gluten!

Prep Time: 15 minutes

Cook Time: 20 minutes