Lucidity Zine

This vegan sushi bowl provides all the flavors of traditional sushi in a convenient bowl format. It's packed with nutritious ingredients and topped with a tangy dressing for extra flavor.

Ingredients: 2 cups sushi rice, cooked. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. 1 cup edamame, steamed. 1/4 cup pickled ginger. 1/4 cup nori seaweed, shredded. 1 tbsp sesame seeds. 1 tbsp soy sauce. 1 tbsp rice vinegar. 1 tsp agave syrup.

Instructions: In a small bowl, mix soy sauce, rice vinegar, and agave syrup to make the dressing. Divide cooked sushi rice into bowls. Arrange avocado, cucumber, carrot, and edamame on top of the rice. Drizzle dressing over the bowls. Garnish with pickled ginger, shredded nori seaweed, and sesame seeds. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Pumpkin Spice Chocolate Chunk Muffins are the perfect fall treat, combining the warm flavors of pumpkin spice with rich chocolate chunks. They're moist, flavorful, and a delightful way to celebrate the season.

Ingredients: 1 3/4 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1 tsp pumpkin pie spice. 1/2 cup unsalted butter, melted. 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/2 cup brown sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup chocolate chunks. 1/2 cup chopped nuts optional.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. In another bowl, mix the melted butter, pumpkin puree, granulated sugar, and brown sugar until well combined. Beat in the eggs and add the vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chunks and chopped nuts if using. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Spice Chocolate Chunk Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

A delicious and creamy frozen peanut butter pie that is low in Weight Watchers Freestyle points.

Ingredients: 2 cups graham cracker crumbs. 1/4 cup unsweetened almond milk. 1/2 cup natural peanut butter. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 cup powdered erythritol. 1/4 cup unsweetened almond milk. 2 cups non-dairy whipped topping.

Instructions: Cracker crumbs and 1/4 cup almond milk should be mixed together in a bowl. Put it in a 9-inch pie pan and press it down. Blend peanut butter, maple syrup, vanilla extract, erythritol powder, and 1/4 cup almond milk together until smooth in a different bowl. Add the whipped topping and mix it in well. Put the mixture on top of the crust and spread it out evenly. Put it in the freezer for at least four hours, or until it gets hard. Cut and serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

These AMAZING Sprinkle Cookies are a burst of color and joy in every bite. The buttery, vanilla-infused cookie dough combined with the crunch of rainbow sprinkles makes for a delightful treat that's perfect for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. teaspoon salt. cup rainbow sprinkles.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar in a large 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 flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Be careful not to mix the rainbow sprinkles in too much. Place tablespoon-sized balls of cookie dough about 2 inches apart on the baking sheet that has been prepared. Use the back of a spoon to gently press down on each ball of cookie dough. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

With the mild flavor of halibut and the richness of garlic and Parmesan, Garlic Parmesan Halibut is a tasty and easy seafood dish. It's great for a quick dinner during the week or a special event.

Ingredients: 4 halibut fillets 6 ounces each. 1/4 cup grated Parmesan cheese. 2 tablespoons butter, melted. 3 cloves garlic, minced. 1 tablespoon fresh lemon juice. 1 tablespoon chopped fresh parsley. Salt and black pepper to taste.

Instructions: Preheat the oven broiler. Season halibut fillets with salt and black pepper. In a small bowl, mix Parmesan cheese, melted butter, minced garlic, lemon juice, and chopped parsley to make a paste. Place halibut fillets on a baking sheet lined with aluminum foil. Spread the Parmesan mixture evenly over the top of each fillet. Broil in the preheated oven for 8 to 10 minutes or until the fish is opaque and flakes easily with a fork. Serve hot, garnished with additional chopped parsley if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the rich flavor of raw vegan chocolate made with wholesome ingredients.

Ingredients: 1 cup raw cacao powder. 1/2 cup coconut oil, melted. 1/4 cup maple syrup or agave nectar. 1/4 teaspoon vanilla extract. A pinch of sea salt. Optional: nuts, dried fruits, or shredded coconut for toppings.

Instructions: Put raw cacao powder, melted coconut oil, maple syrup or agave nectar, vanilla extract, and a pinch of sea salt in a bowl. Make sure to stir the mixture well so that it is smooth. Put the chocolate mix into a baking dish with a liner or chocolate molds. You can add nuts, dried fruits, or shredded coconut to the chocolate mixture if you want to. Put the baking dish or chocolate molds in the fridge for at least an hour to let the chocolate set. When the chocolate is hard, take it out of the fridge and either cut it into squares or pop it out of the molds. Serve your tasty raw vegan chocolate and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

A delightful Harvest Broccoli Salad that combines the freshness of broccoli with the sweetness of cranberries and the crunchiness of walnuts. It's dressed in a creamy honey-mayo dressing for a perfect potluck or family dinner dish.

Ingredients: 4 cups broccoli florets. 1/2 cup dried cranberries. 1/2 cup chopped walnuts. 1/4 cup diced red onion. 1/4 cup crumbled feta cheese. 1/2 cup mayonnaise. 2 tablespoons apple cider vinegar. 2 tablespoons honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the broccoli florets, dried cranberries, chopped walnuts, diced red onion, and crumbled feta cheese. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined. Pour the dressing over the broccoli mixture and toss to coat everything evenly. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Before serving, give the salad a final toss and adjust the seasoning if needed. Serve at potlucks or family dinners as a delicious and nutritious side dish.

Prep Time: 15 minutes

Cook Time: 0 minutes

The succulent fresh ham is combined with garlic and flavorful herbs in this Paleo Baked Fresh Ham recipe. This dish is great for a big family dinner or a special occasion because it is simple but delicious.

Ingredients: 1 fresh ham about 8-10 lbs. 3 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons fresh thyme, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Set the oven temperature to 325F 165C. Make crisscross marks on the fresh ham's skin. Combine the minced garlic, olive oil, salt, pepper, and chopped rosemary and thyme in a small bowl. Make sure the herb mixture gets into the scored cuts on the fresh ham by rubbing it all over it. After arranging the fresh ham on a roasting pan, loosely cover it with foil. Bake for approximately 2.53 hours, or until the internal temperature reaches 145F 63C, in the preheated oven. In order to allow the skin to crisp up during the final thirty minutes of cooking, remove the foil. After cooking, take it out of the oven and give it a good 15 minutes to rest before slicing. Cut the Paleo Baked Fresh Ham into slices and serve it with your preferred sides.

Prep Time: 15 minutes

Cook Time: 180 minutes

This healthy and tasty breakfast parfait tastes like apple pie because it has fresh apples, honey, creamy Greek yogurt, and crunchy granola.

Ingredients: 2 cups Greek yogurt. 1 cup granola. 2 medium-sized apples, diced. 1/4 cup honey. 1 teaspoon cinnamon. 1/2 cup chopped nuts walnuts or almonds. 1 tablespoon chia seeds. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract.

Instructions: In a bowl, mix Greek yogurt with vanilla extract until well combined. In serving glasses or bowls, layer the yogurt mixture with granola, diced apples, and chopped nuts. Drizzle honey, maple syrup, and sprinkle cinnamon over each layer. Repeat the layering process until the glasses are filled. Top each parfait with chia seeds for added texture. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Enjoy your delicious Apple Pie Breakfast Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Chicken Stew with Butternut Squash and Kale is a hearty and comforting meal that is great for people on the paleo, keto, or GAPS diet. This stew tastes great and fills you up. It has a lot of protein from chicken breasts and lots of healthy vegetables like butternut squash and kale. It's seasoned with fragrant herbs and spices, which makes it a tasty and healthy meal for cold days. It's also grain-free and low in carbs, so it can be eaten by people with a wide range of dietary needs.

Ingredients: 1 lb chicken breasts, diced. 2 cups butternut squash, diced. 2 cups kale, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 2 tbsp olive oil. 1 tsp dried thyme. 1/2 tsp paprika. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and saut until softened. Add diced chicken breasts to the pot and cook until browned. Stir in diced butternut squash, chopped kale, dried thyme, paprika, salt, and pepper. Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and let the stew simmer for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Adjust seasoning with salt and pepper if needed. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the ideal mix of smooth yogurt, sweet honey, fresh fruits, and the satisfying crunch of granola. You can add ice cream if you want to make this treat even more decadent.

Ingredients: 1 cup yogurt. 1/2 cup mixed fruits e.g., strawberries, blueberries, mango. 2 tablespoons honey. 1/4 cup granola. A handful of ice cream optional.

Instructions: Wash and chop the mixed fruits into small pieces. In a bowl, mix the yogurt and honey until well combined. Layer the bottom of a glass or bowl with a spoonful of granola. Add a layer of the yogurt and honey mixture. Add a layer of mixed fruits on top. Repeat the layers until the glass or bowl is filled. If desired, top it off with a scoop of your favorite ice cream. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Indulge in the flavors of fall with this delicious and nutritious Pumpkin Pie Protein Bar Yogurt Bowl. Packed with protein and the warm spices of pumpkin pie, it's a perfect breakfast or snack option for the season.

Ingredients: 1 cup Greek yogurt. 1/2 cup canned pumpkin puree. 1 scoop vanilla protein powder. 1/4 cup crushed pumpkin pie protein bars. 1/4 cup granola. 1 tablespoon honey. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon vanilla extract.

Instructions: Put the vanilla protein powder, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract in a bowl. Add the Greek yogurt and mix them together. Make sure to mix the ingredients well until the mixture is smooth and creamy. Put the yogurt mixture at the bottom of serving bowls. Mix in some granola and crushed pumpkin pie protein bars to make it look and taste even better. Add honey to the top to make it sweet. Add a sprinkle of cinnamon on top to finish. Have fun with your Oatmeal Protein Bar Pumpkin Pie Bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

The chocolatey ginger cookies and creamy peppermint filling in these Peppermint Cream Ginger Cookies make a great pair. They are paleo-friendly, gluten-free, and low in carbs, so they are a great treat for people on special diets or who want to treat themselves to something healthier.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened cocoa powder. 1/4 cup powdered erythritol or preferred low-carb sweetener. 1 teaspoon ground ginger. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1/4 cup coconut cream. 1 tablespoon maple syrup or honey optional, for sweeter cream.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Cocoa powder, erythritol, ginger, baking soda, and salt should all be mixed together in a bowl. The egg, vanilla extract, and peppermint extract should all be added to the dry ingredients next. Mix everything together well. Take tablespoon-sized chunks of dough and roll them into balls. Put them on the baking sheet that has been prepared and use your palm to make them a little flatter. Put it in the oven for 10 to 12 minutes, or until the edges are set. They should cool for 5 minutes on the baking sheet before being moved to a wire rack to cool all the way. Stir the peppermint cream together with a whisk while the cookies cool. Use maple syrup or honey if using and coconut cream. Once the cookies are completely cool, put some peppermint cream on the flat side of one and then put the other cookie on top of it, flat sides facing each other. Do it again with the rest of the cookies and peppermint cream. Have fun with your tasty Peppermint Cream Ginger Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty and refreshing salad made with orzo pasta, colorful vegetables, and herbs. It is dressed in a simple mixture of olive oil and balsamic vinegar.

Ingredients: 1 cup orzo pasta. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the box to cook orzo pasta until it is al dente. Take it out and let it cool down. Put the cooked orzo, cherry tomatoes, cucumber, red onion, black olives, and basil leaves in a large bowl. Salt and pepper should be mixed with olive oil in a small bowl. Add the dressing to the salad and gently toss to mix. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the irresistible delight of Easy Homemade Churros with a rich chocolate sauce. These churros are crispy on the outside and soft on the inside, making them a perfect treat for any occasion.

Ingredients: 1 cup water. 2 1/2 tablespoons white sugar. 1/2 teaspoon salt. 2 tablespoons vegetable oil. 1 cup all-purpose flour. 2 quarts oil for frying. 1/2 cup white sugar, or to taste. 1 teaspoon ground cinnamon. 1/2 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/4 teaspoon vanilla extract.

Instructions: In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt, and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in a deep fryer or deep pot to 375 degrees F 190 degrees C. Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. In a microwave-safe bowl, microwave chocolate chips and cream in 30-second intervals, stirring each time until smooth. Stir in vanilla extract. Serve churros with chocolate sauce for dipping.

Prep Time: 15 minutes

Cook Time: 20 minutes

A mouthwatering breakfast sandwich with fluffy scrambled eggs, crispy bacon, and melted cheddar cheese, all grilled to perfection between slices of bread.

Ingredients: 2 slices of bread. 2 eggs. 1/4 cup shredded cheddar cheese. 2 slices of bacon. 1 tablespoon butter. Salt and pepper to taste.

Instructions: Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. In a small bowl, whisk the eggs and season with salt and pepper. Heat a non-stick skillet over medium-low heat and melt the butter. Pour the whisked eggs into the skillet and cook, stirring gently, until they are just set but still slightly runny. Place one slice of bread in the skillet and top with half of the shredded cheddar cheese. Layer the cooked bacon on top of the cheese. Spread the cooked eggs evenly over the bacon. Sprinkle the remaining shredded cheddar cheese over the eggs. Top with the second slice of bread. Cook until the bottom slice of bread is golden brown and crispy, then carefully flip the sandwich and cook the other side until it's also golden brown and the cheese is melted. Remove from the skillet, let it cool for a minute, and then slice in half diagonally. Serve your delicious Egg Breakfast Grilled Cheese hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

This Slow Cooker Cilantro Lime Chicken Fajitas recipe is a flavorful and easy way to enjoy delicious fajitas without all the hassle. The chicken becomes tender and infused with the zesty flavors of cilantro and lime, while the bell peppers and onions add a satisfying crunch. Perfect for busy weeknights or entertaining guests!

Ingredients: 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips. 1 onion, thinly sliced. 3 bell peppers any color, thinly sliced. 3 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. Tortillas, for serving. Optional toppings: shredded cheese, sour cream, salsa, guacamole.

Instructions: In a small bowl, mix together the chili powder, cumin, paprika, salt, and black pepper. In the slow cooker, place the sliced onions, bell peppers, and minced garlic. Lay the chicken strips on top of the vegetables in the slow cooker. Drizzle the olive oil and lime juice over the chicken and vegetables. Sprinkle the mixed spices evenly over the chicken and vegetables. Cover and cook on low for 4-6 hours, or until the chicken is cooked through and tender. Once cooked, shred the chicken using two forks and mix everything together in the slow cooker. Stir in the chopped cilantro. Serve the chicken and vegetable mixture in tortillas, topped with desired toppings.

Prep Time: 15 minutes

Cook Time: 240 minutes