Lisa Frame

Cannellini beans, roasted red peppers, and healthy kale make up this sunny salad, which is dressed in a zesty olive oil and lemon dressing. It's a great choice for a healthy, light meal or a colorful side dish that will make any event better.

Ingredients: 2 cups canned cannellini beans, drained and rinsed. 1 cup roasted red peppers, sliced into strips. 2 cups kale, chopped. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine cannellini beans, roasted red peppers, kale, red onion, and fresh parsley. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Drizzle the dressing over the salad and toss to combine until all ingredients are well coated. Let the salad sit for about 15 minutes to allow the flavors to meld together. Serve the Sunny Cannellini Bean Salad with Roasted Red Peppers and Kale as a refreshing side dish or a light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These whipped pineapple pops are a refreshing and delicious treat, perfect for a hot summer day. Made with fresh pineapple, coconut milk, and a touch of sweetness, they're a healthier alternative to store-bought popsicles.

Ingredients: 2 cups diced fresh pineapple. 1 cup coconut milk. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a blender, combine diced pineapple, coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until firm. To release the popsicles from the molds, run warm water over the outside of the molds for a few seconds. Enjoy these refreshing and delicious whipped pineapple pops!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the classic tangy-sweet flavor of a lemon tart with a buttery crust and silky smooth filling. This dessert is perfect for any occasion, whether it's a casual family gathering or a fancy dinner party.

Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup unsalted butter, cold and diced. 1/4 cup powdered sugar. Pinch of salt. 4 large eggs. 1 cup granulated sugar. 1/2 cup fresh lemon juice. 2 tablespoons lemon zest. 1/4 cup heavy cream.

Instructions: Warm the oven up to 175F 350C. Pulse the flour, butter, powdered sugar, and salt in a food processor until the mixture looks like big crumbs. Fill a tart pan with the dough and press it into the bottom and up the sides. Put it in the fridge for 30 minutes. For 15 to 20 minutes, or until golden brown, bake the crust. Allow to cool. Add the eggs, granulated sugar, lemon juice, and lemon zest to a mixing bowl and whisk them together until they are well mixed. Pour the mixture into the tart crust that has been left to cool. If the filling isn't set after 20 to 25 minutes, bake it. Wait until the tart is cool enough to touch. Heavy cream should be heated in a small saucepan until it just starts to simmer. To make the tart look shiny, brush the top with the warm cream. Put the tart in the fridge for at least an hour before you serve it.

Prep Time: 30 minutes

Cook Time: 45 minutes

These Paleo Keto Tortilla Chips are perfect for satisfying your crunchy snack cravings without compromising your dietary goals. Made with almond and coconut flour, they are low-carb and grain-free, making them suitable for paleo and keto lifestyles.

Ingredients: 2 cups almond flour. 2 tbsp coconut flour. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp paprika. 1/2 tsp salt. 1/4 cup water. 2 tbsp olive oil.

Instructions: Preheat oven to 350F 175C. In a large bowl, combine almond flour, coconut flour, garlic powder, onion powder, paprika, and salt. Add water and olive oil to the dry ingredients and mix until a dough forms. Divide the dough into two equal portions. Place one portion of the dough between two sheets of parchment paper and roll it out thinly. Remove the top parchment paper and transfer the rolled dough onto a baking sheet. Use a pizza cutter or knife to cut the dough into small triangles or desired shapes. Repeat the rolling and cutting process with the remaining dough. Bake in the preheated oven for 10-12 minutes, or until the chips are golden brown and crispy. Remove from the oven and let cool before serving. Enjoy these Paleo Keto Tortilla Chips with your favorite dip or salsa!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy a tasty low-carb or keto-friendly breakfast treat with these Pumpkin Pie Chaffles. They taste just like pumpkin pie and can be made your own by adding your favorite toppings.

Ingredients: 1/2 cup canned pumpkin puree. 2 large eggs. 1/2 cup almond flour. 1/4 cup shredded mozzarella cheese. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon baking powder. 1/4 teaspoon vanilla extract. 2 tablespoons erythritol or sweetener of choice. Cooking spray or butter for greasing.

Instructions: Put the eggs, almond flour, shredded mozzarella cheese, pumpkin pie spice, baking powder, vanilla extract, and erythritol in a bowl and mix them together. Make sure to mix the ingredients well until they are all well mixed. Follow the directions that came with your mini waffle maker to heat it up. Grease the waffle iron with butter or cooking spray. Place some of the pumpkin chaffle batter in the middle of the waffle maker. Put the lid back on and cook for three to four minutes, or until the chaffle is crisp and golden brown. Take the pumpkin pie chaffle out of the waffle maker with care and put it on a plate. To make more chaffles, do the same thing again with the rest of the batter. Serve the pumpkin pie chaffles hot with your choice of toppings, like sugar-free syrup, whipped cream, or chopped nuts. Have fun with your tasty, low-carb pumpkin pie chaffles!

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe for slow-cooked pulled pork with a tangy mustard-based sauce will take you back to the real flavors of North Carolina. This dish is great for a big party or a family dinner, and it will make you crave barbecue.

Ingredients: 4-5 lbs pork shoulder, boneless. 1 cup apple cider vinegar. 1 cup yellow mustard. 1/2 cup ketchup. 1/3 cup brown sugar. 2 tablespoons Worcestershire sauce. 2 teaspoons hot sauce. 1 tablespoon smoked paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 teaspoon black pepper. 1 teaspoon salt.

Instructions: Combine apple cider vinegar, yellow mustard, ketchup, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt in a bowl to create the marinade. Place the pork shoulder in the slow cooker and pour the marinade over it, ensuring even coverage. Cover and refrigerate overnight to marinate the pork. In the morning, set the slow cooker to low heat and cook the pork for 8-10 hours until it's tender and easily falls apart. Once cooked, use two forks to shred the pork inside the slow cooker, allowing it to soak up the flavorful juices. Serve the pulled pork on buns or by itself, and drizzle with extra cooking juices if desired.

Prep Time: 20 minutes

Cook Time: 480 minutes

This creamy latte from The First Mess has the herbal essence of coffee mixed with the rich flavors of cacao and hazelnut.

Ingredients: 1 shot herbal coffee. 1 tbsp cacao powder. 1 tbsp hazelnut syrup. 1/2 cup frothed milk.

Instructions: Brew a shot of herbal coffee. In a mug, combine the brewed coffee, cacao powder, and hazelnut syrup. Stir until well combined. Froth the milk and pour it over the coffee mixture. Garnish with a sprinkle of cacao powder if desired. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Crispy tofu cubes dipped in a flavorful, easy-to-make garlic sauce are the star of this tasty dish called Asian Garlic Tofu. This dish makes a filling dinner when served over rice or noodles, and it's ideal for both vegetarians and vegans.

Ingredients: 1 block tofu, pressed and cubed. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon cornstarch. 1 tablespoon vegetable oil. Sesame seeds and sliced green onions for garnish.

Instructions: Combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch in a small bowl. In a skillet set over medium-high heat, warm the vegetable oil. Add the minced garlic and cook for one minute, or until fragrant. Cook the cubed tofu in the skillet for 5 to 7 minutes, or until it turns golden brown on all sides. After adding the sauce mixture to the tofu, toss to coat it completely. Simmer the sauce for a further two to three minutes, or until it thickens. Before serving, garnish with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 10 minutes

These vegan bite-size chick'n tacos are packed with flavor and perfect for parties or a fun snack. The textured vegetable protein TVP absorbs all the delicious seasonings, providing a satisfying and savory filling for the mini taco shells.

Ingredients: 1 cup textured vegetable protein TVP. 1 cup vegetable broth. 1 tablespoon soy sauce. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon cumin. 1/4 teaspoon chili powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 24 mini taco shells. Toppings of your choice: shredded lettuce, diced tomatoes, guacamole, vegan cheese, etc..

Instructions: In a bowl, mix together TVP, vegetable broth, soy sauce, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Let it sit for 10 minutes to rehydrate. Heat olive oil in a skillet over medium heat. Add the rehydrated TVP mixture and cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy. Fill each mini taco shell with a spoonful of the cooked chick'n mixture. Top with your favorite taco toppings such as shredded lettuce, diced tomatoes, guacamole, and vegan cheese. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes