Halle Kiefer

Enjoy a healthier twist on classic pizza with this no-knead whole wheat pizza recipe. The dough ferments to develop a rich flavor, and the whole wheat crust adds a nutty and hearty dimension to your favorite toppings.

Ingredients: 1 1/2 cups whole wheat flour. 1 1/2 cups all-purpose flour. 2 1/4 teaspoons active dry yeast. 1 1/2 teaspoons salt. 1 1/2 cups warm water. 2 tablespoons olive oil. 1/2 cup pizza sauce. 1 1/2 cups shredded mozzarella cheese. Assorted pizza toppings e.g., mushrooms, bell peppers, pepperoni. Fresh basil leaves for garnish.

Instructions: Put all-purpose flour, yeast, salt, and whole wheat flour in a bowl. Warm up some olive oil and add it to the dry blend. Mix until you get a dough. In a bowl, put plastic wrap over it and leave it at room temperature for 12 to 24 hours. Set your oven to 475F 245C before you start cooking. While the oven heats up, put a pizza stone or an upside-down baking sheet in it. Split the dough in half, making two equal parts. Stretch each piece out into a 12-inch pizza crust on a floured surface. Place the pizza dough on a sheet of parchment paper. Cover the dough with pizza sauce, leaving a little space around the edges for the crust. Spread the mozzarella cheese out evenly over the sauce, then add the pizza toppings you want. Be careful as you move the pizza on the parchment paper onto the hot pizza stone or baking sheet in the oven. When it's done, the crust should be golden and the cheese should be bubbly and a little browned. Take the pizza out of the oven and give it a minute to cool down. Add some fresh basil leaves on top. Cut up your tasty no-knead whole wheat pizza and serve it!

Prep Time: 1440 minutes

Cook Time: 15 minutes

This classic chicken pot pie recipe is perfect for a cozy dinner because it has a hint of garlic flavor.

Ingredients: 1 lb cooked chicken, diced. 1 cup frozen mixed vegetables. 1/2 cup diced onion. 1/4 cup butter. 1/3 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon pepper. 1/2 teaspoon garlic powder. 1 3/4 cups chicken broth. 2/3 cup milk. 1 package refrigerated pie crusts 2 crusts.

Instructions: Warm the oven up to 425F 220C. Put onion and butter in a saucepan and cook them until the onion is soft. Add the garlic powder, salt, pepper, and flour and mix well. Slowly stir in the milk and chicken broth. Stir the mix as it cooks until it boils and gets thick. Add chicken and mixed vegetables and mix them in. Take it off the heat. Put one pie crust on the bottom of the pie plate. Put the chicken mix into the crust. Put the second crust on top of the filling. Finish the edges and flute. Make several cuts in the top crust. For thirty to forty minutes, or until the crust is golden brown.

Prep Time: 20 minutes

Cook Time: 40 minutes

In this Paleo lasagna recipe, thinly sliced zucchini is used instead of regular pasta sheets. This makes it grain-free and Paleo-friendly. This lasagna is a tasty and healthy take on the classic comfort food. It has layers of meat sauce, sauted vegetables, and a cheesy almond flour topping.

Ingredients: 1 large zucchini, thinly sliced lengthwise. 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 1 cup spinach leaves. 1 cup sliced mushrooms. 1 cup Paleo-friendly marinara sauce. 1 cup almond flour. 2 eggs. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 cup nutritional yeast. Fresh basil leaves for garnish.

Instructions: Preheat oven to 375F 190C. In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onions are translucent. Drain excess fat. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes. In another skillet, saut spinach and mushrooms until wilted. Set aside. In a bowl, mix almond flour, eggs, garlic powder, onion powder, and nutritional yeast to form a dough. Layer the bottom of a baking dish with half of the zucchini slices. Spread half of the meat sauce over the zucchini slices. Layer with half of the spinach and mushroom mixture. Repeat layers with remaining zucchini, meat sauce, and spinach-mushroom mixture. Spread Paleo-friendly marinara sauce over the top layer. Crumble the almond flour dough evenly over the sauce. Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly. Garnish with fresh basil leaves before serving.

Prep Time: 25 minutes

Cook Time: 35 minutes

With this recipe, you can indulge in the delectable crunch of nachos without compromising your Paleo, low-carb, or keto lifestyle. These healthy and flavorful nachos make a great after-dinner snack or party starter.

Ingredients: 1 pack of legit Paleo tortilla chips. 1 lb ground beef or turkey. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup sliced black olives. 1/2 cup shredded Paleo-friendly cheese. 1 avocado, diced. 1/4 cup chopped fresh cilantro. 1/4 cup paleo-friendly sour cream or coconut yogurt. Salt and pepper to taste. Optional: jalapeno slices for extra heat.

Instructions: Set the oven's temperature to 375F 190C. Cook the ground beef or turkey in a skillet over medium heat until it's browned and thoroughly cooked. Add pepper and salt for seasoning. Arrange the Paleo tortilla chips on a baking sheet in a single layer. Divide the cooked meat among the tortilla chips in an even layer. Over the meat and chips, scatter the shredded cheese. Bake for five to seven minutes in a preheated oven, or until the cheese is bubbling and melted. Take out of the oven and garnish with chopped cilantro, diced avocado, diced tomatoes, diced red onion, black olives, and optional jalapeo slices. Drizzle with coconut yogurt or sour cream that fits the paleo diet. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Spicy Pork Meatballs and Sesame Noodles Salad is a delicious and satisfying Paleo and Whole30-compliant dish. The spicy pork meatballs are paired with sesame-infused zucchini noodles and a flavorful dressing, creating a perfect combination of flavors and textures.

Ingredients: 1 lb ground pork. 2 cloves garlic, minced. 1 tsp ginger, minced. 1 tsp red pepper flakes. 1 tsp salt. 1/2 tsp black pepper. 2 tbsp coconut aminos. 2 zucchinis, spiralized into noodles. 1/4 cup coconut oil. 2 tbsp sesame oil. 2 tbsp tahini. 2 tbsp apple cider vinegar. 1 tbsp coconut aminos. 1 tsp honey optional for Whole30. 2 cups mixed greens. 1/4 cup chopped fresh cilantro. 1/4 cup sliced green onions. 1/4 cup chopped cashews.

Instructions: In a bowl, combine ground pork, minced garlic, minced ginger, red pepper flakes, salt, black pepper, and 2 tbsp coconut aminos. Mix well and form into meatballs. Heat coconut oil in a skillet over medium-high heat. Add the meatballs and cook until browned and cooked through, about 8-10 minutes. In a separate bowl, whisk together sesame oil, tahini, apple cider vinegar, 1 tbsp coconut aminos, and honey if using. In a large salad bowl, toss the spiralized zucchini noodles with the dressing. Add the mixed greens and toss to combine. Divide the salad among serving plates and top with the cooked pork meatballs. Garnish with fresh cilantro, sliced green onions, and chopped cashews. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

The Classy Burger cocktail is a sophisticated twist on a classic bourbon cocktail, perfect for pairing with your favorite burger. The combination of bourbon, sweet vermouth, and maple syrup delivers a rich and complex flavor profile with a hint of sweetness.

Ingredients: 2 oz bourbon. 1/2 oz sweet vermouth. 1/4 oz maple syrup. 2 dashes Angostura bitters. Orange peel, for garnish.

Instructions: Put bourbon, sweet vermouth, maple syrup, and bitters in a mixing glass. Put ice in the mixing glass and stir it well for about 30 seconds, or until it's cold. Strain the drink into a cocktail glass that has been chilled. Put the orange peel on top of the drink and use it as a garnish.

Prep Time: 5 minutes

Cook Time: 0 minutes

This Hearty Wild Mushroom Soup is a tasty and comforting dish that is great for cold days. When mixed wild mushrooms and heavy cream are mixed together, they make a velvety soup that will warm you up from the inside out. It's easy to make and will look great!

Ingredients: 1/4 cup unsalted butter. 1 onion, finely chopped. 3 cloves garlic, minced. 1 lb mixed wild mushrooms, sliced. 4 cups vegetable broth. 1 cup heavy cream. Salt and pepper, to taste. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and minced garlic. Put in the sliced mushrooms and cook for about 10 minutes, until they give off their juices and get soft. Put in the vegetable broth and raise the heat. Give it 10 more minutes to cook. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add the heavy cream and season with pepper and salt to taste. Let it cook for five more minutes. Serve hot with fresh parsley chopped on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

These gluten-free meatloaf stuffed peppers are a hearty and tasty meal that's great for a night in. The bell peppers are stuffed with a tasty meatloaf mixture and cover them with marinara sauce to make them taste even better. Plus, they're simple to make and you can add your favorite seasonings and toppings to make them your own.

Ingredients: 4 large bell peppers, halved and seeds removed. 1 lb ground beef. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 cup gluten-free breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 egg. 1 teaspoon Italian seasoning. Salt and pepper to taste. 1 cup marinara sauce.

Instructions: Turn on your oven and heat it up to 375F 190C. Mix ground beef, onion, garlic, gluten-free breadcrumbs, Parmesan cheese, parsley, egg, Italian seasoning, salt, and pepper in a large bowl. Mix everything together well. Put some of the meatloaf mixture into each half of the bell pepper and gently press it down to fill the space. Fill the peppers with meat and put them in a baking dish. Pour marinara sauce over every pepper. Place the baking dish in a preheated oven and cover it with foil. Bake for 40 to 45 minutes, or until the meatloaf is fully cooked and the peppers are soft. In the last 10 minutes of baking, take off the foil to let the tops brown a bit. Take it out of the oven when it's done and let it cool a bit before serving. Take a bite of your gluten-free meatloaf stuffed peppers.

Prep Time: 20 minutes

Cook Time: 45 minutes

These Raspberry Macarons are a delightful treat with a burst of fruity flavor. Perfect for special occasions or simply indulging your sweet tooth.

Ingredients: 1 cup almond flour. 1 cup confectioners' sugar. 2 large egg whites, room temperature. 1/4 cup granulated sugar. 1/2 cup fresh raspberries. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 1/2 tsp vanilla extract. Pink food coloring optional. Pinch of salt.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, combine almond flour and confectioners' sugar. Pulse until well combined and fine in texture. Sift the almond flour mixture into a large mixing bowl to remove any lumps. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add granulated sugar and continue to beat until stiff peaks form. Gently fold the sifted almond flour mixture into the egg whites until well incorporated. Add a few drops of pink food coloring if desired, and a pinch of salt. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, spacing them about an inch apart. Tap the baking sheet on the counter a few times to remove any air bubbles. Let the macarons sit at room temperature for about 30 minutes, or until they develop a slight crust on top. Bake in the preheated oven for 15-18 minutes, or until the macarons are set and have developed feet the ruffled edges. While the macarons are baking, prepare the raspberry filling. In a small saucepan, heat the fresh raspberries over low heat, mashing them as they cook. Once they break down and release juice, strain the mixture to remove seeds. Let it cool. In a mixing bowl, beat together softened butter, powdered sugar, vanilla extract, and the raspberry puree until you have a smooth, pink-colored filling. Once the macarons have cooled, pair them up based on size and shape. Pipe the raspberry filling onto one macaron shell and gently sandwich it with another shell. Let the raspberry macarons rest in the refrigerator for at least 24 hours to allow the flavors to meld together. Serve your delicious Raspberry Macarons and enjoy!

Prep Time: 30 minutes

Cook Time: 18 minutes

Enjoy a quick and easy breakfast with these scrambled eggs in a mug. Perfect for busy mornings or when you want a fuss-free meal.

Ingredients: 2 large eggs. 2 tablespoons milk. Salt and pepper to taste. 1 tablespoon butter. Optional toppings: shredded cheese, chopped herbs, diced vegetables.

Instructions: Put the eggs into a mug that can go in the microwave. Add the pepper, salt, and milk to the mug. Then, use a whisk to mix everything together well. Put the butter in the mug with the eggs and milk. For 45 seconds, heat the mug on high. The mug will be hot, so be careful when you take it off. Use a fork to stir the eggs. For another 30 to 45 seconds, or until the eggs are set but still a little wet, put them back in the microwave. Watch it carefully so it doesn't get too done. After taking the mug out of the microwave, you can add any toppings you want and serve it hot.

Prep Time: 5 minutes

Cook Time: 2 minutes

Shakshuka is a popular Middle Eastern and North African dish featuring eggs poached in a spicy tomato sauce. This gluten-free version keeps all the flavor of the traditional recipe while eliminating gluten-containing ingredients.

Ingredients: 1 tablespoon olive oil. 1 onion, chopped. 1 red bell pepper, chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. 1 can 14 oz diced tomatoes. Salt and pepper to taste. 4 large eggs. Fresh parsley or cilantro, chopped for garnish.

Instructions: Preheat the oven to 375F 190C. In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper. Cook until softened, about 5 minutes. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant. Add the diced tomatoes with their juices to the skillet. Season with salt and pepper to taste. Simmer for 10-15 minutes until the sauce has thickened slightly. Using a spoon, create small wells in the tomato sauce for the eggs. Crack the eggs into the wells. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny. Remove from the oven and sprinkle with chopped parsley or cilantro. Serve immediately, straight from the skillet, with gluten-free bread or pita for dipping.

Prep Time: 15 minutes

Cook Time: 25 minutes

These savory and tasty bacon turkey meatballs are perfect for a Paleo diet. The peach honey mustard sauce offers a sweet and tangy contrast, and the bacon adds a smoky flavor while keeping the meatballs moist. Ideal as a main course or appetizer that fits the Paleo diet.

Ingredients: 1 lb ground turkey. 4 slices of bacon, finely chopped. 1/2 cup almond flour. 1/4 cup finely chopped onion. 1/4 cup finely chopped parsley. 1 egg. 1/2 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp smoked paprika. 1/4 cup canned peach puree. 2 tbsp honey. 2 tbsp Dijon mustard. 1 tbsp apple cider vinegar.

Instructions: Ground turkey, chopped bacon, egg, onion, parsley, almond flour, black pepper, garlic powder, and smoked paprika should all be combined in a sizable mixing bowl. Blend until thoroughly blended. Set the oven temperature to 375F 190C. Roll the mixture into meatballs about the size of a golf ball, then arrange on a baking sheet covered with parchment paper. The meatballs should be cooked through and golden brown after 20 to 25 minutes of baking in a preheated oven. Make the sauce while the meatballs are baking. Peach puree, honey, Dijon mustard, and apple cider vinegar should all be combined in a small saucepan. Cook the sauce over low heat, stirring constantly, for about 5 to 7 minutes, or until it thickens and starts to caramelize. After the meatballs are cooked, take them out of the oven and cover them with the peach honey mustard sauce. If desired, top the hot Bacon Turkey Meatballs with extra parsley and serve with Peach Honey Mustard Sauce.

Prep Time: 15 minutes

Cook Time: 30 minutes

A delicious and gluten-free twist on classic chicken noodles, packed with flavors of sesame, soy, and tender chicken, perfect for a quick and satisfying meal.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 8 ounces gluten-free rice noodles. 2 tablespoons gluten-free soy sauce. 1 tablespoon sesame oil. 1 tablespoon olive oil. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 2 green onions, chopped. 1/4 cup gluten-free chicken broth. 1 tablespoon cornstarch. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. Put soy sauce, sesame oil, chicken broth, and cornstarch in a small bowl and mix them together. Put away. Put olive oil in a big skillet and heat it over medium-high heat. For about one minute, until the garlic smells good, add the minced garlic. It will take about 5 to 6 minutes of cooking after adding the sliced chicken breasts until they are browned and fully cooked. Slice the bell pepper and cut the carrot into thin strips. For another two to three minutes, cook until the vegetables are soft but still crisp. Add the soy sauce mix to the chicken and vegetables. Mix everything together well, then let the sauce thicken for two to three minutes. Toss the cooked rice noodles around in the pan with the sauce until they are all covered. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

The pressure cooker makes it easy to make garlic Parmesan chicken wings that are tasty and crispy. Great for any gathering or game day!

Ingredients: 2 lbs chicken wings. 1 cup grated Parmesan cheese. 1/2 cup unsalted butter, melted. 4 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried parsley. 1/2 teaspoon onion powder. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 1 cup chicken broth. 1 tablespoon olive oil.

Instructions: To make a marinade, put melted butter, minced garlic, oregano, parsley, onion powder, black pepper, and salt in a bowl. Put the chicken wings in a large Ziploc bag. Add the marinade and shake the bag to coat the wings evenly. Put the mixture in the fridge for at least 30 minutes to marinate. Set the pressure cooker to saut mode and add the olive oil. Take the wings out of the sauce and use the pressure cooker to brown them all over. Chicken broth should be added, and the lid should be locked. After 8 minutes of cooking on high pressure, quickly let the pressure out. Warm up the oven's broiler. Place the wings on a baking sheet, brush them with more marinade, and broil them for three to five minutes, or until they are crispy. Add more Parmesan and fresh parsley on top and serve hot.

Prep Time: 40 minutes

Cook Time: 13 minutes

Savor the sweet tartness of fresh strawberries paired with the rich, creamy goodness of chocolate. Perfect for any occasion, this Chocolate Strawberry Mousse is a delightful dessert.

Ingredients: 1 cup fresh strawberries. 1/4 cup granulated sugar. 1 teaspoon lemon juice. 1 1/2 cups semisweet chocolate chips. 1/4 cup unsalted butter. 3 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups heavy cream. 2 tablespoons powdered sugar. Chocolate shavings and fresh strawberries for garnish.

Instructions: Puree the fresh strawberries, lemon juice, and granulated sugar in a blender until the mixture is smooth. Melt the butter and chocolate chips in 30-second increments in a microwave-safe bowl, stirring in between, until smooth. Beat the eggs and vanilla extract together in a different bowl. In order to prevent curdling, gradually add the egg mixture to the melted chocolate while whisking continuously. After thoroughly combining, fold the strawberry puree into the chocolate mixture. Beat the heavy cream and powdered sugar together in a different bowl until stiff peaks form. Until there are no more streaks, gently fold the whipped cream into the chocolate-strawberry mixture. After dividing the mousse among serving glasses, chill it for at least four hours, or until it solidifies. Garnish with fresh strawberries and chocolate shavings just before serving. Savor this mouthwatering Chocolate Strawberry Mousse!

Prep Time: 20 minutes

Cook Time: 10 minutes

A delicious Italian dish called frittata di riso is made with cooked rice, eggs, and spinach. It's full of flavor and filling. It's simple to make and great for breakfast, brunch, or a quick dinner during the week.

Ingredients: 2 cups cooked rice. 4 large eggs. 1/2 cup grated Parmesan cheese. 1/2 cup chopped fresh spinach. 1/4 cup diced onion. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Add the eggs and grated Parmesan cheese to a large bowl and mix them together using a whisk. Add pepper and salt to taste. In a nonstick skillet over medium heat, heat the olive oil. Cut up the onion and garlic and add them. Cook the onions until they become clear. Put the cooked rice and spinach that has been chopped into the pan. Add the spinach and stir it in well. Cook for a few minutes until it wilts. Add the egg and cheese mix to the skillet with the spinach and rice. Leave it to cook for a few minutes and wait for the edges to begin to set. With a spatula, carefully lift the frittata's edges so that any egg that's still not cooked can move below. Move the skillet to a hot broiler and cook the frittata until it is mostly set but still has a little runny on top. Put it under the broiler for two to three minutes, or until the top is golden brown and set. Use an oven mitt to carefully take the skillet out of the broiler; the handle will be hot. Let it cool a bit. Take the frittata and cut it into wedges. Serve it hot. If you want, you can top it with more Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 15 minutes

Lemon Poppyseed Crepes are fluffy and tangy, and they make a great breakfast or brunch dish. The lemon zest and juice give the classic crepe a cool new twist. The poppy seeds add a little crunch and a hint of nuttiness.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1/2 teaspoon salt. 1 cup milk. 2 large eggs. 2 tablespoons unsalted butter, melted. 1 tablespoon lemon zest. 1 tablespoon lemon juice. 1 tablespoon poppy seeds. Additional butter or oil for cooking. Powdered sugar and lemon wedges for garnish.

Instructions: Mix the flour, sugar, and salt together in a bowl with a whisk. Put the milk, eggs, melted butter, lemon zest, lemon juice, and poppy seeds in a different bowl. Add the wet ingredients slowly to the dry ones while whisking them together. Do this until a smooth batter forms. Put a nonstick skillet or crepe pan on medium heat and add a little butter or oil to cover the bottom. Put some of the batter into the pan and swirl it around to cover the bottom evenly. The crepe is done when the edges begin to lift and the bottom turns a light golden color. To cook the other side of the crepe, flip it over and cook for an extra one to two minutes, until it's soft and golden. Add more butter or oil to the pan as needed and do it again with the rest of the batter. Place the cooked crepes on a plate and use parchment paper to separate them. Add powdered sugar and lemon wedges on top and serve warm.

Prep Time: 15 minutes

Cook Time: 20 minutes