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A delicious Paleo and Whole30-friendly crispy chicken salad topped with a refreshing pineapple pico de gallo, offering a perfect blend of flavors and textures for a satisfying meal.

Ingredients: 4 chicken breasts, boneless and skinless. 1 cup almond flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 2 cups mixed greens. 1 cup diced pineapple. 1/2 cup diced tomato. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 jalapeo, diced optional. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a shallow bowl, mix almond flour, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken breast into beaten eggs, then coat with the almond flour mixture. Place coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until chicken is cooked through and crispy. While the chicken is baking, prepare the pineapple pico de gallo. In a bowl, combine diced pineapple, tomato, red onion, cilantro, jalapeo if using, lime juice, olive oil, salt, and pepper. Mix well. Once the chicken is cooked, let it cool slightly, then slice it into strips. In a large salad bowl, toss mixed greens with the pineapple pico de gallo. Top the salad with sliced crispy chicken strips. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Cake Batter Bunny Chow Popcorn is a delightful take on the traditional Bunny Chow snack. It's a sweet and crunchy treat that will satisfy your need for something festive and fun. It tastes like rainbow sprinkles mixed with yellow cake batter, making it ideal for movie nights, parties, and other get-togethers!

Ingredients: 8 cups popped popcorn. 1/2 cup white chocolate chips. 1/4 cup yellow cake mix. 2 tablespoons unsalted butter. 1/4 cup powdered sugar. 1/4 cup rainbow sprinkles.

Instructions: Popcorn should be put in a big mixing bowl. Melt the butter and white chocolate chips in 30-second increments in a microwave-safe bowl until smooth. After adding the melted chocolate mixture to the popcorn, gently toss to ensure even coating. After adding cake mix to the coated popcorn, toss it once more to ensure it is evenly distributed. Incorporate the rainbow sprinkles and powdered sugar into the popcorn mixture, mixing thoroughly. After spreading the popcorn mixture onto a parchment paper-lined baking sheet, allow it to cool until the chocolate is set. Large clusters should be broken up and served right away, or they can be stored in an airtight container to be enjoyed later.

Prep Time: 10 minutes

Cook Time: 5 minutes

This gluten-free sausage and spinach pasta is a flavorful and satisfying dish that's perfect for a quick weeknight dinner. It combines the hearty flavors of Italian sausage with the freshness of cherry tomatoes and spinach, all tossed together with gluten-free pasta for a delicious meal that everyone will love.

Ingredients: 8 oz gluten-free pasta. 1 lb gluten-free Italian sausage, casings removed. 2 cloves garlic, minced. 1 onion, diced. 1 cup cherry tomatoes, halved. 4 cups fresh spinach. 1/4 cup gluten-free chicken broth. 2 tbsp olive oil. Salt and pepper to taste. Crushed red pepper flakes optional. Freshly grated Parmesan cheese optional.

Instructions: Follow the directions on the package to cook the gluten-free pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Saut the garlic and onion until they are soft and smell good. Break up the Italian sausage with a spatula as you add it and cook until it turns brown. Add the cherry tomatoes and cook them until they get soft. Mix in the spinach and chicken broth, making sure the spinach wilts. If you want, you can add salt, pepper, and crushed red pepper flakes to taste. Put the cooked pasta in the pan and mix everything together until it's well mixed. If you want, you can serve it hot with freshly grated Parmesan cheese on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich flavors of raw cacao and creamy coconut with this vegan ice-cream recipe. Topped with crunchy hazelnut praline, it's a delightful treat for any occasion.

Ingredients: 4 ripe bananas, frozen and chopped. 1/2 cup raw cacao powder. 1/4 cup maple syrup or agave nectar. 1/2 cup coconut cream. 1/2 cup hazelnuts, toasted and chopped. 1/4 cup coconut sugar.

Instructions: Put raw cacao powder, maple syrup or agave nectar, frozen bananas, and coconut cream in a food processor. Blend the ingredients until the ice cream is smooth. Put the mixture in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Set up the hazelnut praline while the ice cream freezes. Melt the coconut sugar in a saucepan over medium heat until it turns golden brown. To make the hazelnuts cover evenly, add them to the caramelized sugar and stir them around. Place the hazelnut mixture on a baking sheet lined with parchment paper and let it cool completely. Break the praline into little pieces and set it aside once it's cool. Add hazelnut praline on top of the raw cacao ice cream and serve.

Prep Time: 15 minutes

Cook Time: 240 minutes

These Chimichurri Chicken and Vegetable Kabobs are bursting with flavor and perfect for grilling season. Tender chicken, colorful vegetables, and a tangy chimichurri sauce make for a delightful meal.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 2 bell peppers, cut into chunks. 1 red onion, cut into chunks. 1 zucchini, sliced. 1 cup cherry tomatoes. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Preheat grill to medium-high heat. Thread chicken, bell peppers, red onion, zucchini, and cherry tomatoes onto skewers, alternating ingredients. Season kabobs with salt and pepper. Grill kabobs for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender. Serve hot with chimichurri sauce on the side.

Prep Time: 20 minutes

Cook Time: 12 minutes

The Ultimate Bacon Cheeseburger is a mouthwatering delight, featuring juicy grilled beef patties topped with crispy bacon, melted cheddar cheese, and a savory sauce. It's the perfect combination of flavors and textures for burger enthusiasts.

Ingredients: 1 lb ground beef. 4 hamburger buns. 8 slices of bacon. 4 slices of cheddar cheese. 1/2 cup mayonnaise. 1/4 cup ketchup. 1/4 cup diced onions. 1/4 cup lettuce leaves. 1 tomato, sliced. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Set the grill on high heat while you form the ground beef into four patties. Season with salt and pepper. Put the bacon on paper towels to drain after cooking it on the grill until it's crispy. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Cover the grill and put a slice of cheddar cheese on top of each patty in the last minute of cooking. This will melt the cheese. Add the mayonnaise and ketchup to a small bowl and mix them together to make the sauce. On the grill, toast the buns for about one minute, until they get a little brown. Spread sauce on the bottom half of each bun, then put a burger patty with melted cheese, two slices of bacon, lettuce, tomato, and diced onions on top. This is how you make the best bacon cheeseburgers ever. Add the other half of the bun on top, and if you need to, use a toothpick to hold it in place. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Steamed over zucchini noodles, this Lemon Parmesan Chicken makes a tasty and nourishing Paleo supper. After being dipped in a tasty almond flour and parmesan mixture, the chicken is pan-fried until it turns golden brown. To give the zucchini noodles a bright, fresh flavor, they are cooked with garlic and lemon juice. This recipe is a great healthy dinner option because it is grain-free and gluten-free.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup almond flour. 1/4 cup grated parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon dried parsley. 1/2 teaspoon sea salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil, divided. 4 medium zucchinis, spiralized into noodles. 2 cloves garlic, minced. Juice of 1 lemon. Zest of 1 lemon. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: In a shallow bowl, combine almond flour, grated parmesan cheese, garlic powder, dried parsley, sea salt, and black pepper. Dip each chicken breast into the almond flour mixture, coating both sides evenly. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and cook for 1-2 minutes, until fragrant. Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes, tossing frequently, until just tender. Add lemon juice and zest to the skillet, stirring to combine. Slice the cooked chicken breasts and serve over the zucchini noodles. Garnish with chopped fresh parsley before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy a guilt-free treat with this quick and easy blueberry frozen yogurt recipe. Packed with antioxidants and probiotics, it's a healthy alternative to traditional ice cream.

Ingredients: 2 cups frozen blueberries. 1 cup plain Greek yogurt. 2 tablespoons honey or maple syrup. 1 teaspoon vanilla extract. Optional toppings: fresh blueberries, chopped nuts, honey.

Instructions: In a food processor or blender, put the frozen blueberries, Greek yogurt, honey or maple syrup, and vanilla extract. To make it smooth and creamy, scrape down the sides of the bowl as needed. For a soft-serve texture, serve right away. For a firmer texture, put in a container and freeze for one to two hours. Before serving, you can put fresh blueberries, chopped nuts, and honey on top, if you want.

Prep Time: 5 minutes

Cook Time: 0 minutes

A tasty change from regular brownies are these Salted Caramel Chocolate Chip Cookie Bars. These are the perfect sweet and salty treat! They have layers of buttery cookie dough, gooey caramel, and rich chocolate chips, and sea salt on top.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup unsalted butter, melted. 1 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/2 cup caramel sauce. Sea salt, for sprinkling.

Instructions: Warm the oven up to 175F 350C. Prepare a 9x9-inch baking pan by greasing it and lining it with parchment paper. Mix the flour, baking powder, and salt in a small bowl with a whisk. Melt the butter and add the brown sugar to a large mixing bowl. Mix everything together well. Mix the egg and vanilla extract into the butter. Mix until it's smooth. Slowly add the flour mixture to the wet ingredients and mix them together until they are just barely combined. Add the chocolate chips and mix them in. Press down evenly on half of the cookie dough that has been spread out in the baking pan that has been prepared. Spread the caramel sauce out evenly over the cookie dough layer. On top of the caramel, crumble the rest of the cookie dough. Add sea salt on top. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty and comforting vegan dal that is easy to make in the Instant Pot. Great for a quick and healthy meal.

Ingredients: 1 cup dried lentils. 1 onion, chopped. 2 cloves garlic, minced. 1-inch piece ginger, grated. 1 tomato, diced. 1 tsp cumin seeds. 1 tsp ground turmeric. 1 tsp ground coriander. 1/2 tsp chili powder. 4 cups vegetable broth. Salt, to taste. 2 tbsp olive oil. Fresh cilantro, for garnish.

Instructions: Rinse lentils thoroughly under cold water and drain. Set Instant Pot to saut mode and heat olive oil. Add cumin seeds and cook until they begin to sizzle. Add chopped onion, garlic, and ginger. Saut until onion is soft. Stir in turmeric, coriander, and chili powder, and cook for another minute. Add diced tomato and cook until softened. Add lentils and vegetable broth. Stir to combine. Close the Instant Pot lid and set to high pressure for 10 minutes. Allow natural pressure release for 10 minutes, then carefully vent to release any remaining pressure. Season with salt to taste. Serve hot, garnished with fresh cilantro leaves.

Prep Time: 10 minutes

Cook Time: 20 minutes

A delicious and nutritious brown rice pilaf made effortlessly in the InstantPot. Packed with colorful vegetables and aromatic herbs, this dish is a perfect side or main course.

Ingredients: 1 cup brown rice. 1 3/4 cups vegetable broth. 1/2 cup diced onion. 1/2 cup diced carrots. 1/2 cup diced bell pepper. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Rinse brown rice under cold water and drain. Set InstantPot to saut mode and heat olive oil. Add diced onion, carrots, and bell pepper. Saut until vegetables are tender. Add minced garlic and saut for an additional 30 seconds. Add brown rice to the pot and stir to coat with vegetables and oil. Pour in vegetable broth and add dried thyme, dried oregano, salt, and pepper. Stir well. Cancel saut mode and close the InstantPot lid. Set to high pressure for 22 minutes. Once the cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Fluff the rice with a fork and let it sit for a few minutes before serving.

Prep Time: 10 minutes

Cook Time: 22 minutes

Enjoy the goodness of omega-3-rich lemon mackerel in these refreshing Caesar wraps. They are quick to prepare and bursting with flavor, making them a perfect choice for a nutritious and delicious meal.

Ingredients: 2 lemon mackerel fillets. 4 large lettuce leaves. 4 tablespoons Caesar dressing. 1/2 cup grated Parmesan cheese. 4 whole wheat wraps.

Instructions: Grill the lemon mackerel fillets until cooked through, about 4-5 minutes per side. Lay out the lettuce leaves on each wrap. Place a grilled mackerel fillet on each lettuce leaf. Drizzle 1 tablespoon of Caesar dressing over each fillet. Sprinkle 2 tablespoons of grated Parmesan cheese over each fillet. Wrap up the lettuce around the mackerel fillet and secure with toothpicks if necessary.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Roasted Veggie Buddha Bowl is packed with wholesome ingredients and flavors. It's a perfect balance of protein, fiber, and healthy fats, making it an excellent addition to your vegan meal plan. The combination of roasted vegetables, quinoa, chickpeas, and creamy tahini dressing creates a satisfying and nourishing meal.

Ingredients: 1 cup quinoa, cooked. 1 cup chickpeas, drained and rinsed. 2 cups mixed vegetables such as bell peppers, zucchini, and carrots, chopped. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper, to taste. 2 cups spinach leaves. 1 avocado, sliced. 1/4 cup hummus. 1 tablespoon lemon juice. 2 tablespoons tahini. 2 tablespoons water. 1 clove garlic, minced.

Instructions: Turn on the oven and heat it up to 400F 200C. Mix the chickpeas and mixed vegetables with salt, pepper, cumin, and olive oil in a bowl. On a baking sheet, spread out the chickpeas and vegetables that have been seasoned. Roast for 20 to 25 minutes, or until the vegetables are golden brown and crispy. To make the tahini dressing, mix lemon juice, tahini, water, and minced garlic in a small bowl with a whisk. To make the Buddha bowls, put cooked quinoa into bowls for serving. There should be spinach leaves, sliced avocado, roasted chickpeas and vegetables, and hummus on top of each bowl. Add tahini dressing to every bowl. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Savor the ideal balance of sweetness and saltiness with this delicious Reese's Peanut Butter Pretzel Pie. Chopped Reese's Peanut Butter Cups and pretzels are placed on top of a pretzel crust that is filled with a creamy peanut butter and chocolate mixture. This dessert will fulfill every sweet tooth you have!

Ingredients: 1 1/2 cups pretzel crumbs. 1/2 cup unsalted butter, melted. 1 cup creamy peanut butter. 8 oz cream cheese, softened. 1 cup powdered sugar. 1 tsp vanilla extract. 1 1/2 cups heavy cream. 1 cup chocolate chips. 1/2 cup Reese's Peanut Butter Cups, chopped. 1/4 cup chopped pretzels. Whipped cream and more Reese's Peanut Butter Cups for garnish optional.

Instructions: Melted butter and pretzel crumbs should be combined in a bowl. To make the crust, press the mixture into a pie dish. Place in the fridge to chill while you make the filling. Cream cheese, powdered sugar, vanilla extract, and peanut butter should all be combined in a different bowl and beaten until smooth and creamy. Beat the heavy cream in a different bowl until stiff peaks form. Till thoroughly blended, gently fold the whipped cream into the peanut butter mixture. Add chopped Reese's Peanut Butter Cups and chocolate chips to the peanut butter mixture and stir. Smooth the top of the prepared pretzel crust after adding the peanut butter filling. For extra crunch, scatter chopped pretzels over the pie's top. Pie should be chilled in the fridge for four hours or longer to set. Before serving, garnish with additional Reese's Peanut Butter Cups and whipped cream, if desired. Enjoy your delectable Reese's Peanut Butter Pretzel Pie after slicing it!

Prep Time: 30 minutes

Cook Time: 0 minutes

This refreshing salad is packed with protein, healthy fats, and vibrant flavors. It's perfect for a light lunch or side dish, and it comes together in minutes!

Ingredients: 1 can chickpeas, drained and rinsed. 1 avocado, diced. 1 tomato, diced. 1/4 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine chickpeas, avocado, tomato, red onion, and cilantro. Drizzle lime juice and olive oil over the salad. Season with salt and pepper to taste. Gently toss until well combined.

Prep Time: 10 minutes

Cook Time: 0 minutes

A tasty and healthy chicken dish made in a crock pot with a tasty sesame honey sauce.

Ingredients: 1 lb boneless, skinless chicken breasts. 1/4 cup low sodium soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon cornstarch. 1 tablespoon water. 1 teaspoon sesame seeds. Optional: chopped scallions for garnish.

Instructions: In a small bowl, whisk together soy sauce, honey, garlic, sesame oil, and rice vinegar. Place chicken breasts in the crock pot and pour the sauce over them. Cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender. Remove chicken from the crock pot and shred with two forks. In a small bowl, mix cornstarch and water until smooth. Stir into the sauce in the crock pot. Return shredded chicken to the crock pot and stir until well coated with the sauce. Cook for an additional 15-30 minutes on high until sauce has thickened. Serve over rice or with steamed vegetables, garnished with sesame seeds and chopped scallions.

Prep Time: 15 minutes

Cook Time: 240 minutes

This vegan white chili with chickpeas is a hearty and tasty dish that is great for cold days. With lots of protein-packed chickpeas and fragrant spices, it makes a filling meal that tastes great and is good for you.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 cans 15 oz each chickpeas, drained and rinsed. 2 cups vegetable broth. 1 can 4 oz diced green chilies. 1 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper optional. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened, about 5 minutes. Stir in chickpeas, vegetable broth, diced green chilies, cumin, oregano, coriander, smoked paprika, and cayenne pepper if using. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat and stir in chopped cilantro and lime juice. Serve hot, optionally garnish with additional cilantro and lime wedges.

Prep Time: 10 minutes

Cook Time: 25 minutes