Noa Garnier

Indulge in the perfect combination of sweet and salty with these Churros coated in a delightful salty peanut sugar mixture. A crunchy exterior gives way to a soft, doughy interior, making these treats a crowd-pleaser for any occasion.

Ingredients: 1 cup water. 2 1/2 tablespoons granulated sugar. 1/2 teaspoon salt. 2 tablespoons vegetable oil. 1 cup all-purpose flour. 2 quarts vegetable oil for frying. 1/2 cup granulated sugar for coating. 1/4 teaspoon salt for coating. 1/2 cup roasted peanuts. 1/4 cup powdered sugar for garnish.

Instructions: 1 cup water, 2 1/2 tablespoons of granulated sugar, 1/2 teaspoon salt, and 2 tablespoons vegetable oil should all be combined in a saucepan. On medium heat, bring the mixture to a boil. After taking the saucepan off the burner, add one cup of all-purpose flour and stir until the mixture comes together into a smooth dough. In an oversized pot or deep fryer, heat two quarts of vegetable oil to 375F 190C. The dough for the churros should be transferred to a piping bag with a star tip. Using scissors to cut the dough, pipe 4-inch-long strips into the hot oil. Fry for 34 minutes on each side, or until crispy and golden brown. Churros should be taken out of the oil and drained on paper towels. To make the salty peanut sugar coating, combine 1/4 teaspoon salt and 1/2 cup granulated sugar in a shallow bowl. Roll the churros in the salty peanut sugar mixture to coat them evenly while they are still warm. Finely chop 1/2 cup roasted peanuts for the garnish. For added taste and texture, dust the churros with powdered sugar and top with chopped roasted peanuts. Enjoy the Churros as soon as they're served with salty peanut sugar!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delightful Fall Mason Jar Salad with a sweet and tangy Maple Balsamic Dressing. Packed with seasonal ingredients like butternut squash, apples, and cranberries, this salad is perfect for on-the-go meals or a quick and healthy lunch option.

Ingredients: 2 cups mixed greens e.g., spinach, arugula, kale. 1/2 cup diced butternut squash. 1/2 cup sliced apples. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. 2 tablespoons maple syrup. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Add the diced butternut squash to the olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until soft and slightly caramelized. Wait for it to cool down. To make the dressing, mix orange juice, maple syrup, and olive oil in a small bowl with a whisk. Add pepper and salt to taste. Putting the salad in the Mason jar should go like this: dressing at the bottom, cranberries, pecans, butternut squash, apples, goat cheese, and mixed greens on top. Tightly close the Mason jar lid and put it in the fridge until you're ready to serve. When you're ready to eat, shake the Mason jar to spread the dressing out. Then, put the salad in a bowl and enjoy your tasty Fall Mason Jar Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

These tasty pork ribs have just the right amount of smoky, sweet, and spicy flavors. When the dry rub and glaze are mixed together, they make a masterpiece that will make everyone want more.

Ingredients: 2 racks of pork ribs. 1/2 cup brown sugar. 1/4 cup smoked paprika. 2 tablespoons chili powder. 2 teaspoons garlic powder. 2 teaspoons onion powder. 1 teaspoon cayenne pepper. 1 tablespoon salt. 1 tablespoon black pepper. 1/4 cup Dijon mustard. 1/4 cup apple cider vinegar. 1/4 cup honey. 1/4 cup soy sauce. 1/4 cup ketchup. Wood chips for smoking.

Instructions: Preheat your smoker to 225F 107C with your choice of wood chips for smoking. Remove the membrane from the back of the ribs for better flavor penetration. In a bowl, mix brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry rub. Rub the dry rub generously over both sides of the ribs. Place the ribs in the smoker and smoke for 3 hours, maintaining a consistent temperature. In a small saucepan, combine Dijon mustard, apple cider vinegar, honey, soy sauce, and ketchup to create the glaze. Simmer for 10 minutes, stirring occasionally. After 3 hours, brush the ribs with the glaze and continue smoking for an additional 1-2 hours or until the ribs reach your desired tenderness. Remove the ribs from the smoker and let them rest for 10 minutes before slicing. Serve the smoky, sweet, and spicy pork ribs with your favorite sides and enjoy!

Prep Time: 20 minutes

Cook Time: 4-5

This Coconut Milk Baked Chicken recipe offers a flavorful twist on traditional baked chicken. The coconut milk marinade infuses the chicken with richness and subtle sweetness, complemented by the aromatic flavors of garlic, ginger, and curry powder.

Ingredients: 4 chicken breasts. 1 cup coconut milk. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1 teaspoon curry powder. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Preheat oven to 375F 190C. In a bowl, mix together coconut milk, minced garlic, grated ginger, soy sauce, lime juice, curry powder, salt, and pepper. Place chicken breasts in a baking dish. Pour coconut milk mixture over the chicken, ensuring it's well coated. Cover the baking dish with foil and bake for 25-30 minutes, or until chicken is cooked through. Remove foil and broil for an additional 5 minutes to brown the top. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

This chicken and vegetable dish made in a slow cooker is not only simple to make, but it tastes great too. As the vegetables cook with the chicken, the chicken gets tender and juicy, making a healthy meal that the whole family can enjoy.

Ingredients: 4 boneless, skinless chicken breasts. 4 large potatoes, cubed. 2 cups baby carrots. 1 onion, sliced. 1 cup chicken broth.

Instructions: In the slow cooker's bottom, put chicken breasts. On top of the chicken, put the potatoes, carrots, and onion. Add chicken broth and mix everything together. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Before you serve, use a fork to shred the chicken.

Prep Time: 10 minutes

Cook Time: 360 minutes

This vegan pistachio pineapple cake tastes great with both sweet and salty tropical flavors. It's moist and fluffy, and you can eat it for any reason.

Ingredients: 2 cups all-purpose flour. 1 cup sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsweetened applesauce. 1/3 cup vegetable oil. 1 cup canned crushed pineapple, drained. 1/2 cup chopped pistachios. 1 tsp vanilla extract. 1 tbsp apple cider vinegar. 1/2 cup plant-based milk e.g., almond milk.

Instructions: Warm the oven up to 175F 350C. Butter and flour a cake pan. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix the dry ingredients together with the apple sauce, vegetable oil, chopped pineapple, pistachios, vanilla extract, apple cider vinegar, and plant-based milk. Mix everything together well. Pour the batter into the cake pan that has been ready. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool all the way down before you serve it.

Prep Time: 15 minutes

Cook Time: 35 minutes

Pour over coffee is a simple and satisfying method for making a clean and flavorful cup of coffee. It allows you to control the brew time and extraction, resulting in a customized coffee experience.

Ingredients: 20g coarsely ground coffee beans. 300ml hot water just off the boil. Pour over coffee dripper. Coffee filter. Coffee scale. Timer. Mug.

Instructions: Set the dripper over your mug and put the coffee filter inside it. To get rid of the paper taste, rinse the coffee filter with hot water. This will also heat up the mug. Throw away the rinse water. Make sure the coarsely ground coffee is spread out evenly in the filter before adding it. Put on a timer and pour just 60ml of hot water over the coffee grounds to cover them. Give it 30 seconds to bloom. After the bloom, slowly pour the rest of the hot water over the coffee grounds in a circle, making sure the water level stays the same and doesn't rise too high. The whole process should take about two to three minutes. Take out the pour over dripper and throw away the used coffee grounds. Then, enjoy your freshly brewed pour over coffee.

Prep Time: 2 minutes

Cook Time: 3 minutes

For a low-carb, grain-free, and paleo-friendly meal, these Easy Marinated Grilled Steak Tacos are great. The tasty marinade adds tasty spices to the steak, and grilling gives it a smoky char. For a satisfying taco night, top them with your favorite things.

Ingredients: 1 lb flank steak. 1/4 cup olive oil. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Lettuce leaves or low-carb tortillas, for serving. Toppings: avocado slices, diced tomatoes, shredded cheese, sour cream optional.

Instructions: For the marinade, mix the chili powder, cumin, paprika, salt, and pepper with the olive oil in a small bowl. Next, add the lime juice. Place flank steak in a small dish and cover it with marinade. Put it in the fridge with the lid on for at least an hour, or overnight for the best results. Warm the grill up to a medium-high level. Take the steak out of the marinade and throw away the extra marinade. If you want your steak medium-rare, grill it for four to five minutes on each side. After taking the steak off the grill, let it rest for a few minutes. Then, cut it into thin slices across the grain. Put steak slices on low-carb tortillas or lettuce leaves. If you want, you can add avocado slices, diced tomatoes, shredded cheese, and sour cream on top.

Prep Time: 10 minutes

Cook Time: 10 minutes

A tasty, low-carb breakfast pizza featuring savory toppings and a crispy bacon crust. This gluten-free and Trim Healthy Mama THM-S recipe is ideal for a filling breakfast.

Ingredients: 4 slices of bacon. 1/2 cup almond flour. 2 tablespoons coconut flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsweetened almond milk. 1 egg. 1/2 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup sugar-free tomato sauce. 1/4 teaspoon garlic powder. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 2 large eggs. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 400F 200C. In a skillet, cook the bacon until it's crispy. Remove the bacon, crumble it, and set it aside. Leave the bacon grease in the skillet. In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, almond milk, and 1 egg. Mix until a dough forms. Press the dough onto a parchment paper-lined baking sheet, shaping it into a round pizza crust. Bake for 10-12 minutes or until it starts to turn golden. While the crust is baking, prepare the pizza sauce by mixing tomato sauce, garlic powder, dried oregano, and dried basil in a bowl. Set aside. Remove the crust from the oven and spread the pizza sauce evenly over it. Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the sauce. Crack 2 large eggs onto the pizza, distributing them evenly. Sprinkle the crumbled bacon on top of the eggs, and season with salt and pepper to taste. Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted, and the eggs are cooked to your liking. Garnish with fresh basil leaves if desired. Slice and serve your low carb bacon breakfast pizza hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the tasty flavors of coffee cake without feeling bad about it. Instead of white flour, these muffins are made with whole wheat flour and almond flour, which makes them healthier. The streusel topping gives these moist and tasty muffins a great crunch.

Ingredients: 1 cup whole wheat flour. 1/2 cup almond flour. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp salt. 1/4 cup unsweetened applesauce. 1/4 cup plain Greek yogurt. 1/4 cup unsweetened almond milk. 1 egg. 1 tsp vanilla extract. For streusel topping:. 2 tbsp almond flour. 2 tbsp rolled oats. 1 tbsp brown sugar. 1/2 tsp cinnamon. 1 tbsp cold butter, diced.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, combine the whole wheat flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the applesauce, Greek yogurt, almond milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. In a small bowl, prepare the streusel topping by mixing almond flour, rolled oats, brown sugar, and cinnamon. Add in the cold diced butter and use a fork or pastry cutter to combine until it resembles coarse crumbs. Fill each muffin cup about halfway with the muffin batter. Sprinkle the streusel topping evenly over each muffin. 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, then transfer them to a wire rack to cool completely. Enjoy your skinny coffee cake muffins with a hot cup of coffee or tea!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Keto Sweet Spicy Garlic Chicken recipe is a tasty change from regular chicken dishes. When you mix garlic, soy sauce, and a little sugar, you get a delicious marinade that goes perfectly with the tender chicken breasts. Adding sriracha and red pepper flakes gives this dish a spicy kick that will satisfy your cravings and help you stick to your keto diet.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons soy sauce or coconut aminos. 2 tablespoons apple cider vinegar. 2 tablespoons low-carb sweetener such as erythritol or stevia. 1 tablespoon sriracha sauce or hot sauce adjust to taste. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh chopped parsley for garnish optional.

Instructions: Cut up the garlic and put it in a small bowl. Add the soy sauce, apple cider vinegar, sweetener, sriracha sauce, crushed red pepper flakes, salt, and pepper. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered evenly with the marinade as you pour it over it. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm up the olive oil in a big pan over medium-high heat. Take the chicken out of the marinade but don't throw away the marinade and put it in the skillet. Cook each side for 6 to 7 minutes, or until the inside is done and the outside is browned. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, or until the mixture gets a little thicker. Take the chicken out of the pan and let it rest for a few minutes after it's done cooking. If you want, you can serve the chicken with the thickened marinade and chopped fresh parsley on top.

Prep Time: 35 minutes

Cook Time: 15 minutes

With slices of hearty Irish soda bread, this Irish Soda Bread Grilled Cheese with Pesto has the richness of cheddar cheese and the herbaceous goodness of pesto.

Ingredients: 4 slices Irish soda bread. 4 tablespoons pesto sauce. 8 slices cheddar cheese. Butter, for grilling.

Instructions: On each piece of Irish soda bread, put one tablespoon of pesto sauce. Put two slices of cheddar cheese on two pieces of bread, and then put the other two pieces of bread on top. Put the pan on medium heat and melt a little butter in it. It will take about 34 minutes per side for the sandwiches to get golden brown and crispy on both sides and the cheese to melt. Take it out of the pan and let it cool down a bit before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

This broccoli sprout salad is full of flavor and nutrition and is suitable for a Paleo diet. Broccoli sprouts are well-known for their incredible nutritional value and antioxidant content. A wonderful way to include these nutrient-dense sprouts in your diet is with this cool salad. It's simple to make and works well as a light meal or side dish.

Ingredients: 2 cups broccoli sprouts. 1/4 cup sliced almonds. 1/4 cup diced red onion. 1/4 cup cherry tomatoes, halved. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: The broccoli sprouts, cherry tomatoes, diced red onion, and sliced almonds should all be combined in a big bowl. To make the dressing, combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper in a separate small bowl. Pour the dressing over the salad and gently toss to ensure that all of the ingredients are evenly coated. To allow the flavors to combine, let the salad sit for five to ten minutes. Your Paleo broccoli sprout salad is ready to eat!

Prep Time: 10 minutes

Cook Time: 0 minutes

These cheese shell tacos are a low-carb alternative to traditional taco shells. The cheese shells are crispy and add a burst of flavor to your favorite taco fillings. Perfect for those who love cheese and want a unique twist on taco night!

Ingredients: 4 cheese slices cheddar or mozzarella. 1/2 pound ground beef or ground turkey. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup diced bell peppers. 1/4 cup shredded lettuce. 1/4 cup sour cream. 1/4 cup salsa. 1/4 cup shredded cheese for filling. 1 tablespoon taco seasoning. Salt and pepper to taste. Cooking spray or oil for greasing.

Instructions: Heat a non-stick skillet over medium-high heat and add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if necessary. Add the taco seasoning, diced tomatoes, onions, and bell peppers to the cooked meat. Season with salt and pepper to taste. Cook for another 3-4 minutes until the vegetables are tender and everything is well combined. While the meat mixture is cooking, preheat another non-stick skillet over medium heat and lightly grease it with cooking spray or oil. Place a cheese slice in the hot skillet and cook for 2-3 minutes or until it starts to bubble and turn golden brown around the edges. Carefully lift the cheese shell with a spatula and drape it over a wooden spoon or a taco mold to create a taco shell shape. Hold for a few seconds until it cools and hardens into a shell shape. Repeat this step for the remaining cheese slices. Once the cheese shells are ready, fill each with the cooked meat mixture, shredded lettuce, sour cream, salsa, and additional shredded cheese. Serve immediately, and enjoy your delicious cheese shell tacos!

Prep Time: 15 minutes

Cook Time: 20 minutes

A Mediterranean-inspired twist on the classic 7 layer dip, featuring layers of hummus, Greek yogurt, fresh vegetables, and tangy feta cheese. Perfect for parties, gatherings, or as a delicious snack!

Ingredients: 1 cup hummus. 1 cup Greek yogurt. 1 cup diced cucumber. 1 cup diced tomatoes. 1/2 cup crumbled feta cheese. 1/4 cup chopped kalamata olives. 1/4 cup chopped red onion. 2 tablespoons chopped fresh dill. 1 tablespoon lemon juice. 1 tablespoon olive oil. Salt and pepper to taste. Pita chips or vegetables for serving.

Instructions: In a small bowl, mix together hummus and Greek yogurt. Spread the hummus-yogurt mixture evenly onto the bottom of a serving dish. Layer diced cucumber over the hummus-yogurt mixture. Layer diced tomatoes over the cucumber. Sprinkle crumbled feta cheese over the tomatoes. Top with chopped kalamata olives and red onion. Drizzle lemon juice and olive oil over the dip. Season with salt and pepper to taste. Garnish with chopped fresh dill. Serve with pita chips or vegetables for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Garlic Concertina Potatoes, also known as Hasselback Potatoes, are a delightful side dish that pairs well with any meal. The thin slices and garlic infusion make these potatoes crispy on the outside and tender on the inside, with a burst of garlicky flavor in every bite.

Ingredients: 4 medium-sized potatoes. 4 cloves of garlic, thinly sliced. 3 tablespoons olive oil. Salt to taste. Freshly ground black pepper to taste. 2 tablespoons grated Parmesan cheese. 1 tablespoon chopped fresh parsley.

Instructions: Preheat the oven to 200C 400F. Scrub the potatoes thoroughly and pat them dry. Slice each potato thinly, leaving about 1/4 inch intact at the bottom to hold the slices together. Insert slices of garlic between the potato slices. Place the potatoes on a baking sheet lined with parchment paper. Drizzle olive oil over the potatoes and season generously with salt and pepper. Bake in the preheated oven for 45-50 minutes, or until the potatoes are crispy and golden brown on the edges. Sprinkle Parmesan cheese over the potatoes during the last 10 minutes of baking. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

This Pepper Jack Kale Grilled Cheese is a delicious twist on the classic grilled cheese sandwich. The spicy kick from the Pepper Jack cheese and the healthy addition of kale make it a satisfying and flavorful meal.

Ingredients: 2 slices of whole-grain bread. 2 slices of Pepper Jack cheese. 1 cup of kale leaves, washed and chopped. 1 tablespoon of butter. 1/2 teaspoon of olive oil. Salt and pepper to taste.

Instructions: Place the pan on medium heat. The chopped kale should wilt after about two to three minutes of cooking in the olive oil. Add pepper and salt. Take it off the heat. Each piece of bread should have one side brushed with butter. In the pan, put one slice of bread with the buttered side down. On top of the bread in the pan, put one slice of Pepper Jack cheese. Spread the kale that has been sauted out evenly on top of the cheese. On top of the kale, put the second slice of Pepper Jack cheese. Put the second slice of bread on top, buttered side up. That's it! You're done cooking when the bottom piece of bread turns golden brown and the cheese starts to melt. The other side of the sandwich should be cooked for another two to three minutes, or until it is golden brown and the cheese is melted. Once it's cool enough, take it out of the pan and cut it in half. Enjoy your Pepper Jack Kale Grilled Cheese while it's still hot!

Prep Time: 10 minutes

Cook Time: 10 minutes