Katja Ruge Photography

Indulge in the guilt-free pleasure of homemade Paleo Nutella. This creamy hazelnut spread is free from processed sugars and additives, making it a perfect addition to your Paleo lifestyle. It's rich in hazelnut flavor and cocoa goodness, with a touch of sweetness from natural honey.

Ingredients: 1 cup of raw hazelnuts. 2 tablespoons of raw cacao powder. 3 tablespoons of honey. 1 teaspoon of vanilla extract. A pinch of sea salt. 2 tablespoons of coconut oil.

Instructions: Set the oven temperature to 175C 350F. Arrange the unroasted hazelnuts uniformly on a baking sheet and bake them for ten to twelve minutes, or until the skins begin to split. After taking the roasted hazelnuts out of the oven, let them cool a little. When they're cool enough to handle, rub the skins off with your hands or a fresh kitchen towel. In a food processor, pulse the skinless hazelnuts until a smooth hazelnut butter forms. It might take several minutes to complete this, and you will need to periodically scrape down the food processor's sides. To the hazelnut butter in the food processor, add the raw cacao powder, honey, vanilla extract, sea salt, and coconut oil. Blend until all the ingredients are well combined and the mixture has the consistency of creamy Nutella. If necessary, add more honey or sea salt after tasting to adjust the sweetness or saltiness to your preferred level. Spoon your homemade Paleo Nutella into a jar or other container that fits tightly on top. You can keep it in the fridge for up to two weeks. Savor your Paleo Nutella as a dip for snacks or on fruits or Paleo-friendly pancakes!

Prep Time: 20 minutes

Cook Time: 10 minutes

This refreshing smoothie bowl is not only delicious but also gluten-free, vegan, paleo, and Whole30 compliant. It's packed with nutrients from the fruits, vegetables, and almond ingredients, making it a healthy and satisfying breakfast or snack option.

Ingredients: 1 ripe banana, frozen. 1/2 cup frozen mixed berries. 1/2 cup spinach leaves. 1/2 cup unsweetened almond milk. 1 tablespoon almond butter. 1 teaspoon honey or maple syrup for strict vegans. Toppings: sliced strawberries, blueberries, shredded coconut, chia seeds, and sliced almonds.

Instructions: In a blender, combine the frozen banana, frozen mixed berries, spinach leaves, almond milk, almond butter, and honey or maple syrup. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency. Pour the smoothie into a bowl. Top with sliced strawberries, blueberries, shredded coconut, chia seeds, and sliced almonds. Enjoy your refreshing smoothie bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

These biscuit cups are a tasty take on the traditional Eggs Benedict. They are filled with Canadian bacon, eggs, and hollandaise sauce. It's the perfect brunch food when paired with Bloody Mary Shooters!

Ingredients: 4 large biscuits. 4 large eggs. 4 slices Canadian bacon or ham. 1 cup hollandaise sauce. Salt and pepper to taste. Chopped chives for garnish. For Bloody Mary Shooters:. 1 1/2 cups tomato juice. 1/4 cup vodka. 1 tablespoon lemon juice. 1/2 teaspoon Worcestershire sauce. 1/4 teaspoon hot sauce. Celery stalks and lemon wedges for garnish.

Instructions: Preheat your oven to 375F 190C. Split each biscuit in half horizontally and press each half into the bottom of a greased muffin tin to form a cup shape. Place a slice of Canadian bacon or ham into each biscuit cup. Carefully crack an egg into each cup on top of the Canadian bacon or ham. Season with salt and pepper. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny. While the biscuit cups are baking, prepare the Bloody Mary Shooters. In a pitcher, mix together tomato juice, vodka, lemon juice, Worcestershire sauce, and hot sauce. Stir well to combine. Once the biscuit cups are done, remove them from the oven and carefully spoon hollandaise sauce over each egg. Garnish with chopped chives. Serve the Eggs Benedict Biscuit Cups alongside Bloody Mary Shooters garnished with celery stalks and lemon wedges. Enjoy your delicious brunch!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Black and Gold Cupcakes by Katarzynka are a stunning treat that combines the elegance of black and gold colors. Perfect for celebrations and parties, these cupcakes are as delicious as they are visually appealing. The black cocoa-flavored batter contrasts beautifully with the golden sprinkles, making them a luxurious choice for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup whole milk. 2 tablespoons cocoa powder. 1 tablespoon black food coloring gel. 1/2 cup gold sprinkles.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Sift the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Slowly add the dry ingredients to the wet mixture, mixing in between adding the milk. Do this until everything is well mixed. Split the batter in half, making two equal parts. Add the cocoa powder and black food coloring gel to one part of the batter and mix it in until it turns black. Put some black batter in each cupcake liner and then some gold sprinkles on top of each one. Keep doing this until the liners are two thirds full. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. If you want, you can decorate the cupcakes or frost them with your favorite frosting after they are cool. Have these Black and Gold cupcakes at your next special event and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes

Making wonton taco cups is a fun and tasty way to change up regular tacos. These little treats are great for parties or as a tasty snack.

Ingredients: 24 wonton wrappers. 1/2 pound ground beef. 1/2 cup diced onion. 1/2 cup diced bell pepper any color. 1/2 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup salsa. 1 teaspoon taco seasoning. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your oven to 350F 175C. Press each wonton wrapper into a muffin tin to create a cup shape. Use cooking spray to prevent sticking. Bake the wonton wrappers for 5-7 minutes or until they turn golden brown. Remove from the oven and set aside. In a skillet over medium heat, cook the ground beef until browned and crumbled. Drain excess fat. Add diced onion and bell pepper to the skillet with the cooked beef. Saut for 2-3 minutes until they start to soften. Stir in the taco seasoning, salt, and pepper. Cook for an additional 2 minutes. Fill each wonton cup with a spoonful of the beef mixture. Top the beef with diced tomatoes and shredded cheddar cheese. Bake the filled wonton cups for 5-7 minutes, or until the cheese is melted and bubbly. Remove from the oven and let them cool for a few minutes. Serve the wonton taco cups with a dollop of sour cream and a drizzle of salsa. Enjoy your delicious homemade Wonton Taco Cups!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Peruvian Seafood Stew with Cilantro Broth is a delightful fusion of flavors, combining the richness of coconut milk with the freshness of cilantro and the savory goodness of assorted seafood. It's a comforting and satisfying dish that brings the vibrant tastes of Peru to your table.

Ingredients: 1 lb assorted seafood shrimp, squid, fish fillets, mussels, etc.. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, chopped. 2 tomatoes, diced. 1 cup fish or vegetable broth. 1 cup coconut milk. 1 bunch cilantro, chopped. 1 tablespoon cumin. 1 tablespoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Slice the bell pepper, onion, and garlic and add them. For about 5 minutes, or until softened, saut. It's time to add the diced tomatoes, cumin, and paprika. Go on and cook for two more minutes. Add coconut milk and fish or vegetable broth. Bring to a low boil. Add different kinds of seafood to the pot. Based on the type of seafood used, cook for about 5 to 7 minutes, or until the seafood is fully cooked. Add pepper and salt to taste. Add the chopped cilantro and cook for one more minute. If you want, you can add more cilantro to the top of the Peruvian seafood stew before serving it hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

These Beefy Beans Stuffed Potatoes are hearty and satisfying, combining the goodness of baked potatoes with a savory beef and beans filling. Perfect for a comforting meal, especially when served with sides of cornbread and coleslaw.

Ingredients: 4 large russet potatoes. 1 lb ground beef. 1 can 15 oz of baked beans. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil. Optional toppings: sour cream, chopped green onions.

Instructions: Preheat oven to 400F 200C. Wash and scrub the potatoes. Pierce each potato several times with a fork or knife. Rub the potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for about 45-60 minutes, or until tender. While the potatoes are baking, in a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion, bell pepper, and minced garlic to the skillet with the ground beef. Cook until vegetables are softened. Stir in the baked beans and cook until heated through. Once the potatoes are done, remove them from the oven and let cool slightly. Slice each potato lengthwise and fluff the insides with a fork. Spoon the beefy beans mixture into each potato. Top each stuffed potato with shredded cheddar cheese. Return the potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Serve hot with optional toppings like sour cream and chopped green onions.

Prep Time: 15 minutes

Cook Time: 60 minutes

This creamy chicken and wild rice soup is a comforting and hearty meal perfect for chilly days. With tender chicken, wholesome wild rice, and aromatic herbs, it's a crowd-pleaser that's easy to prepare in a slow cooker.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup uncooked wild rice. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, chopped. 4 cloves garlic, minced. 6 cups chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 cup heavy cream. 1/4 cup all-purpose flour.

Instructions: Add wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, sage, salt, and pepper to a slow cooker. Now add the diced chicken. Place the dish on low for 6 to 8 hours or high for 3 to 4 hours, covered, until the rice is soft and the chicken is cooked all the way through. Mix heavy cream and flour together in a small bowl with a whisk until the mixture is smooth. The last 30 minutes of cooking are when you add the cream mixture and stir it in. Taste the soup when it's done cooking and add more seasoning if you think it needs it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the rich and creamy goodness of Fettuccine Alfredo with this Foodtastic Mom recipe. Perfect for a cozy night in or a special dinner, this dish combines silky smooth pasta with a luscious Parmesan cream sauce.

Ingredients: 1 lb fettuccine pasta. 1 cup heavy cream. 1/2 cup unsalted butter. 1 cup freshly grated Parmesan cheese. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Over medium heat, melt the butter in a saucepan and add the heavy cream. Stir the mixture until it starts to simmer. Slowly add the Parmesan cheese while the heat is on low. Do this until the sauce is smooth and creamy. Add pepper and salt to taste. Toss the cooked fettuccine in the sauce so that it is covered all over. If you want, you can serve it hot with chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

For a cool drink, try the Blue Lagoon Smoothie. It has blueberries, yogurt, and coconut water for a touch of tropical flavor. It's a tasty and healthy way to start the day or fuel up after a workout.

Ingredients: 1 cup fresh blueberries. 1/2 cup Greek yogurt. 1/2 cup coconut water. 1/2 banana. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Mix everything together in a blender. You can make the smoothie colder by adding a few ice cubes. Mix until it's creamy and smooth. Put it in a glass and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Ground beef, vegetables, and pasta are cooked together in a creamy tomato sauce to make this hearty and comforting dish.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 can 10.75 oz condensed cream of mushroom soup. 1 cup beef broth. 1 cup frozen corn. 1 cup frozen peas. 1 cup uncooked elbow macaroni. 1 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: In a skillet, brown ground beef with diced onion and minced garlic until beef is no longer pink. Drain excess fat. In the slow cooker, combine the cooked ground beef mixture, diced tomatoes, cream of mushroom soup, beef broth, frozen corn, frozen peas, and uncooked elbow macaroni. Stir well to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the macaroni is tender. Before serving, stir in shredded cheddar cheese until melted. Season with salt and pepper to taste.

Prep Time: 20 minutes

Cook Time: 360 minutes

This vegan and gluten-free kinako banana porridge is warm and comforting, and it tastes great with bananas and nutty kinako powder. It's great for breakfast or as a snack.

Ingredients: 1 cup rolled oats. 2 cups almond milk. 2 ripe bananas, mashed. 2 tablespoons kinako powder. 1 tablespoon maple syrup optional. Pinch of salt. Toppings: Sliced bananas, kinako powder, and a drizzle of maple syrup.

Instructions: Put mashed bananas, kinako powder, maple syrup if using, and a pinch of salt in a saucepan. Add the almond milk and mix well. Over medium-low heat, bring the mixture to a boil. Then, lower the heat to low and let it simmer for 5 to 7 minutes, stirring every now and then, until the porridge is the consistency you want. Just take it off the heat and let it sit for one minute to thicken up. Put the porridge into bowls. If you want, you can add sliced bananas, kinako powder, and maple syrup on top of each bowl. Enjoy while still warm!

Prep Time: 5 minutes

Cook Time: 10 minutes

The spicy jalapeno beer cheese and the sweet and salty beer-candied bacon in this burger recipe go well together. It's a deliciously rich burger that's great for people who like both burgers and beer.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 4 jalapeno peppers, sliced. 1 onion, thinly sliced. 4 strips of bacon. 1/2 cup beer your choice. 1/4 cup brown sugar. 2 tablespoons butter. Salt and pepper to taste. Lettuce, tomato, and condiments of your choice.

Instructions: Preheat your grill to medium-high heat. In a small saucepan, combine the beer and brown sugar. Heat over medium heat until the mixture reduces and thickens, creating a beer syrup. Set aside. Place the bacon strips on a grill pan and brush them with the beer syrup. Grill until the bacon is crispy and candied, then remove from heat and set aside. While the bacon is cooking, shape the ground beef into four burger patties. Season each patty with salt and pepper. Grill the burger patties to your desired level of doneness, adding the cheddar cheese slices on top of each patty during the last minute of grilling to melt the cheese. While the burgers are cooking, toast the hamburger buns on the grill until lightly browned. In a separate pan, melt the butter and saut the sliced onions and jalapeno peppers until they become soft and slightly caramelized. To assemble the burgers, place a lettuce leaf and a slice of tomato on the bottom half of each bun. Add a cheese-topped burger patty, followed by the sauted onions and jalapenos. Top each burger with a slice of beer-candied bacon and your choice of condiments. Finish by placing the top half of the bun on top. Serve your Jalapeno Beer Cheese Burgers with Beer Candied Bacon hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

In this one-of-a-kind and tasty cake, you can enjoy the delicious mix of quinoa, fresh strawberries, and crunchy pistachios. A treat that is gluten-free and full of protein that is great for any event!

Ingredients: 1 cup cooked quinoa. 1 cup almond flour. 1/2 cup coconut flour. 1/2 cup cane sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3/4 cup unsweetened almond milk. 1/4 cup coconut oil, melted. 2 large eggs. 1 teaspoon vanilla extract. 1 cup fresh strawberries, diced. 1/2 cup pistachios, chopped.

Instructions: Preheat the oven to 350F 175C. Grease and line a cake pan with parchment paper. In a blender, combine cooked quinoa, almond flour, coconut flour, cane sugar, baking powder, baking soda, salt, almond milk, coconut oil, eggs, and vanilla extract. Blend until smooth. Fold in diced strawberries and chopped pistachios into the batter. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Optionally, garnish with additional strawberries and pistachios.

Prep Time: 15 minutes

Cook Time: 35 minutes

Upgrade your lunch with this savory chicken avocado wrap that's bursting with flavor and freshness. It's a quick and satisfying alternative to a boring salad.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. 2 large tortillas. 1 ripe avocado, sliced. 1 cup mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons ranch dressing.

Instructions: Warm up your grill or grill pan on the stove over medium-high heat. Add garlic powder, salt, and pepper to the chicken breasts after rubbing them with olive oil. When the chicken reaches an internal temperature of 165F 74C, it is fully cooked. Grill the chicken for about 6-7 minutes on each side. After taking the chicken off the grill, let it rest for a few minutes. Then, cut it into thin strips. Spread out a tortilla on a clean surface. Add grilled chicken strips, mixed greens, cherry tomatoes, red onion, and sliced avocado on top of it. Pour the ranch dressing over the food. Fold the tortilla's sides in and roll it up tightly. If you need to, use a toothpick to keep it together. Go through the same steps again with the second tortilla. They can be eaten right away or wrapped in foil to take with you for a quick meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

These baked potatoes with spinach and artichoke stuffed in the air fryer are a great new take on an old favorite. They are crunchy on the outside and filled with spinach and artichoke that is creamy and cheesy. It's great as a side dish or even a hearty starter.

Ingredients: 4 large russet potatoes. 1 cup chopped spinach. 1/2 cup chopped artichoke hearts. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup mayonnaise. 1/4 cup sour cream. 2 cloves garlic, minced. Salt and pepper to taste. Olive oil for brushing.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Scrub the red potatoes and dry them with a paper towel. Use a fork to make a few holes in each potato so the steam can escape. Add salt and pepper to the potatoes and brush them with olive oil. Put the potatoes in the air fryer basket and cook for 35 to 40 minutes, flipping them over once, until the outside is crispy and the inside is soft. Get the spinach and artichoke filling ready while the potatoes are cooking. Put chopped artichoke hearts, chopped spinach, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, and minced garlic in a bowl. Add salt and pepper to taste. Mix everything together well. Take the potatoes out of the air fryer when they're done and let them cool down a bit. Remove the skin from each potato and cut off the top. Scoop out the flesh, leaving a thin layer of potato inside the skin. The potato flesh that you scooped out should be mixed with the spinach and artichoke mixture. In each potato skin, stuff the spinach and artichoke mix inside. The stuffed potatoes should be cooked for another 5 to 7 minutes, or until the filling is hot and bubbly. Warm up your air fryer spinach and artichoke-stuffed baked potatoes, then serve them hot and enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

You can eat these tasty, crunchy potato balls as a snack or as an appetizer. They're simple to make and everyone will love them!

Ingredients: 4 large potatoes, boiled and mashed. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped parsley. 1 teaspoon garlic powder. Salt and pepper to taste. Oil for frying.

Instructions: In a bowl, combine mashed potatoes, breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix until well combined and the mixture holds together. Form the mixture into small balls, about 1 inch in diameter. Heat oil in a deep pan over medium heat. Fry the potato balls in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes