Ryan Barr

The tender sirloin steak, colorful vegetables, and savory soy-based marinade in these Marinated Steak Kabobs give them a lot of flavor. Great for a summer barbecue or any time you want a tasty meal that fills you up.

Ingredients: 1 lb sirloin steak, cut into 1-inch cubes. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons Worcestershire sauce. 2 cloves garlic, minced. 1 tablespoon brown sugar. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks.

Instructions: In a bowl, whisk together soy sauce, olive oil, Worcestershire sauce, garlic, brown sugar, thyme, paprika, and black pepper to make the marinade. Place the steak cubes in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for best results. Preheat grill to medium-high heat. Thread marinated steak, bell peppers, and red onion onto skewers, alternating the ingredients. Grill kabobs for 8-10 minutes, turning occasionally, until steak reaches desired level of doneness and vegetables are tender and slightly charred. Serve hot, and enjoy!

Prep Time: 70 minutes

Cook Time: 10 minutes

Apple Pie Pancakes are a delicious way to enjoy the flavors of apple pie in a fluffy pancake. During apple season, these pancakes are great for a cozy breakfast or brunch. They taste comforting and fall-like when you add diced apples and warm spices like cinnamon and nutmeg.

Ingredients: 1 cup all-purpose flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/2 cup buttermilk. 1/2 cup milk. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1 cup diced apples peeled and cored. 1/4 cup chopped pecans optional. Maple syrup for serving. Whipped cream for serving.

Instructions: Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl using a whisk. Add the milk, egg, melted butter, and vanilla extract to a different bowl, and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Add the diced apples and, if using, the chopped pecans slowly. Set a griddle or nonstick skillet over medium heat and use cooking spray or butter to lightly coat it. For every pancake, put 1/4 cup of batter on the hot griddle. Spread the batter out into a circle with the back of a spoon. Once the pancakes start to bubble on top, flip them over and cook the other side until it's golden brown. Warm up the apple pie pancakes and serve them with maple syrup and whipped cream. Thanks for making these apple pie pancakes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Roasted eggplant and tomatoes combine to create a flavorful, filling Paleo soup. Ideal for a hearty, comforting dinner.

Ingredients: 2 medium eggplants, cut into chunks. 1 pound tomatoes, halved. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 4 cups chicken or vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 400F 200C. Place the eggplant and tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 30-35 minutes until the vegetables are tender and slightly caramelized. In a large soup pot, saut the chopped onion and minced garlic in olive oil over medium heat until they become translucent. Add the roasted eggplant and tomatoes to the pot, along with the dried oregano and thyme. Cook for another 5 minutes. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the mixture to a blender in batches, then return it to the pot. Season the soup with additional salt and pepper to taste, if needed. Serve hot, garnished with fresh basil leaves. Enjoy your Paleo Roasted Eggplant and Tomato Soup!

Prep Time: 15 minutes

Cook Time: 50 minutes

A delicious twist on traditional potato salad, this grilled version adds a smoky flavor to the classic dish. Perfect for summer barbecues and outdoor gatherings.

Ingredients: 4 large potatoes, cubed. 1/4 cup olive oil. Salt and pepper to taste. 1 red onion, finely chopped. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1 teaspoon sugar. 1/2 cup chopped fresh parsley. 1/4 cup chopped chives.

Instructions: Warm the grill up to a medium-high level. Put the cubed potatoes in a bowl and add the olive oil, salt, and pepper. In a grill basket, cook the potatoes for 15 to 20 minutes, or until they are soft and lightly charred. Cut up the red onion and mix it with the mayonnaise, Dijon mustard, apple cider vinegar, and sugar in a different bowl. Toss the grilled potatoes in the dressing to make sure they are spread out evenly. Add the chopped parsley and chives slowly. Put the potato salad in the fridge for at least an hour before you serve it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 20 minutes

Atsuyaki Tamago is a delicious and slightly sweet Japanese rolled egg omelet. It's a popular side dish and often enjoyed with sushi or as a topping for rice bowls.

Ingredients: 4 large eggs. 2 tablespoons sugar. 1 tablespoon soy sauce. 1/4 teaspoon salt. 1/2 teaspoon mirin optional. 1 tablespoon vegetable oil.

Instructions: Crack the eggs into a bowl and beat them well. Add sugar, soy sauce, salt, and mirin if using to the beaten eggs. Mix thoroughly. Heat a non-stick frying pan over low-medium heat and add vegetable oil. Pour a thin layer of the egg mixture into the pan and spread it evenly. Once the bottom has set but the top is still slightly runny, start rolling the egg from one end to the other using chopsticks or a spatula. Push the rolled egg to the far end of the pan and add another thin layer of the egg mixture, ensuring it flows underneath the rolled egg. Repeat the rolling process until all the egg mixture is used, forming a log-shaped omelet. Remove from heat and let it cool slightly. Slice the rolled egg into bite-sized pieces and serve.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Mandarin Chicken Pasta Salad is a delightful fusion of flavors and textures, combining tender chicken, sweet mandarin oranges, crunchy almonds, and fresh herbs in a creamy dressing with a hint of Asian-inspired flair. It's perfect for picnics, potlucks, or a light and satisfying meal any day of the week.

Ingredients: 8 oz pasta. 2 cups cooked chicken, diced. 1 cup mandarin oranges, drained. 1/2 cup sliced almonds. 1/2 cup chopped green onions. 1/4 cup chopped cilantro. 1/4 cup mayonnaise. 1/4 cup plain Greek yogurt. 2 tbsp honey. 1 tbsp soy sauce. 1 tbsp rice vinegar. 1/2 tsp sesame oil. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions. Drain and rinse with cold water. In a large bowl, combine cooked pasta, diced chicken, mandarin oranges, sliced almonds, chopped green onions, and chopped cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, honey, soy sauce, rice vinegar, sesame oil, salt, and pepper until well combined. Pour the dressing over the pasta salad and toss until everything is evenly coated. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Savor these decadent chocolate truffles, which are the ideal balance of creamy ganache and rich dark chocolate. Your appetite will be whetted for more by these tiny morsels of heaven.

Ingredients: 200g dark chocolate. 100g heavy cream. 25g unsalted butter. 2 tbsp cocoa powder. 1 tsp vanilla extract.

Instructions: Chop the dark chocolate finely. In a saucepan, heat the heavy cream and butter until it simmers. Pour the hot cream over the chopped chocolate. Let it sit for 1-2 minutes. Stir until smooth and add vanilla extract. Refrigerate for 2 hours to set. Scoop and roll into truffle-sized balls. Roll each truffle in cocoa powder. Chill for another hour before serving.

Prep Time: 15 minutes

Cook Time: 5 minutes

These vegan shortbread cookies taste a lot like the traditional Chocolate Petit Ecolier cookies, but they are made without any gluten or dairy. They're buttery, crunchy, and have a layer of rich dark chocolate on top, so they're great for any event.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup vegan butter, softened. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/3 cup vegan dark chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Mix maple syrup, softened vegan butter, vanilla extract, salt, almond flour, and coconut flour in a bowl until a dough forms. Between two pieces of parchment paper, roll out the dough until it is about 1/4 inch thick. Cut out small circles or shapes with a cookie cutter. On a baking sheet that has been lined, put the cookies. Bake for 10 to 12 minutes, or until the edges are golden brown. Take it out of the oven and put it on a wire rack to cool down completely. Use a microwave or a double boiler to melt the vegan dark chocolate chips. After the cookies have cooled, dip half of each one into the chocolate that has been melted. Put the dipped cookies on a baking sheet lined with parchment paper. Chill them in the fridge for 10 to 15 minutes, or until the chocolate is set.

Prep Time: 20 minutes

Cook Time: 10 minutes

Delicious and easy Slow Cooker Garlic Lemon Butter Artichokes that are tender and full of flavor. Perfect as an appetizer or side dish.

Ingredients: 4 large artichokes, cleaned and trimmed. 1/2 cup unsalted butter, melted. 4 cloves garlic, minced. Juice of 2 lemons. 1 cup vegetable broth. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Melt the butter and add the garlic and lemon juice to a small bowl. Cut off the stem and the top quarter of each artichoke. Cut off any tough leaves on the outside. The artichoke leaves should be spread out, and the garlic lemon butter mixture should be poured over and into the leaves. Put the artichokes in the slow cooker and cover them with vegetable broth. Add pepper and salt. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the artichokes are soft. After the artichokes are done, take them out of the slow cooker, put them on a serving dish, and drizzle them with more garlic lemon butter. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes