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Southwestern Stuffed Sweet Potatoes deliver an explosion of flavor.

Irresistible Keto Pecan Praline Cookies.

This recipe from Golubka Kitchen shows you how to cook beans in a pressure cooker in a way that makes them soft and flavorful in no time. The quick step of marinating the beans adds depth of flavor and makes them useful for many dishes.

Ingredients: 2 cups dried beans, soaked overnight any variety of beans such as black beans, kidney beans, pinto beans, etc.. 6 cups water. 1 teaspoon sea salt. 1/4 cup apple cider vinegar. 2 tablespoons olive oil. 2 garlic cloves, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Juice of 1 lemon. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: In a pressure cooker, combine soaked beans, water, and sea salt. Secure the lid and cook on high pressure for 10-15 minutes, depending on the variety of beans used. Once done, allow natural pressure release for about 10 minutes before releasing any remaining pressure manually. Meanwhile, prepare the marinade by whisking together apple cider vinegar, olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, and cayenne pepper in a bowl. Drain the cooked beans and transfer them to a large mixing bowl. Pour the marinade over the warm beans, add lemon juice, and gently toss to coat evenly. Season with salt and pepper to taste. Let the beans marinate for at least 15-20 minutes to allow flavors to meld. Serve the marinated beans garnished with fresh herbs, if desired, and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Irresistible flat and chewy chocolate chip cookies. The perfect blend of sweet and salty.

Exquisite Savory Pecan Vegan Mushroom Wellington recipe, a perfect blend of flavors and textures.

Banana Crepe Chocolate Indulgence combines sweet banana with delicate crepe perfection.

A delightful Korean clam soup that combines the natural brininess of fresh clams with a flavorful broth and a medley of vegetables. The subtle heat from Korean red pepper flakes adds an extra dimension to this comforting soup.

Ingredients: 500g fresh clams, cleaned. 1 onion, sliced. 3 cloves garlic, minced. 1 small zucchini, sliced. 1 carrot, julienned. 4 cups water. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon Korean red pepper flakes gochugaru. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: In a large pot, bring 4 cups of water to a boil. Add cleaned clams, sliced onion, minced garlic, zucchini, and julienned carrot to the boiling water. Season with soy sauce, sesame oil, Korean red pepper flakes, salt, and pepper. Simmer for 15-20 minutes or until clams open and vegetables are tender. Adjust seasoning if necessary. Garnish with chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Fluffy pancakes topped with almonds, blackberries, and syrup make for an irresistible brunch treat.

This Slow Cooker Beef Enchilada Salad is a delicious and hearty meal that's easy to prepare. Tender beef is cooked with flavorful enchilada sauce and spices, then served over rice with corn, black beans, cheese, cilantro, avocado, and a squeeze of lime.

Ingredients: 2 lbs beef chuck roast, trimmed and cut into chunks. 1 onion, chopped. 2 cloves garlic, minced. 1 can 10 oz enchilada sauce. 1 can 14.5 oz diced tomatoes, undrained. 1 can 4 oz diced green chilies, drained. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup corn kernels. 1 can 15 oz black beans, rinsed and drained. 2 cups cooked rice. 1 cup shredded cheese. 1/4 cup chopped fresh cilantro. 1 avocado, sliced. 1 lime, cut into wedges.

Instructions: Put enchilada sauce, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper in a slow cooker. Add the beef and mix it all together. On low heat, cover and cook for 6 to 8 hours, or until the beef is soft. Use two forks to shred the beef. Add the black beans and corn, and cook for another 30 minutes. Put the beef mix on top of cooked rice. Shred cheese, chopped cilantro, avocado slices, and a squeeze of lime juice should be put on top. Have fun!

Prep Time: 20 minutes

Cook Time: 360 minutes

Enjoy this loaded guacamole dip, which is smooth and creamy. This dip is full of flavor because it is made with ripe avocados, fresh tomatoes, onions, cilantro, and spices. You can make it your own by adding garlic, lime juice, jalapeos, and seasonings. Add crumbled bacon and shredded cheddar cheese to make it even more decadent. For a tasty snack or party starter, serve it with keto-friendly chips or vegetable sticks.

Ingredients: 3 ripe avocados, peeled and pitted. 1 small tomato, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 2 cloves garlic, minced. Juice of 1 lime. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cumin. 1/4 teaspoon chili powder. 1/4 cup crumbled cooked bacon optional. 1/4 cup shredded cheddar cheese optional.

Instructions: Mash the avocados in a mixing bowl until smooth. Add the diced tomato, chopped red onion, chopped cilantro, minced jalapeo pepper, minced garlic, lime juice, salt, black pepper, cumin, and chili powder to the mashed avocados. Mix until well combined. If desired, fold in the crumbled cooked bacon and shredded cheddar cheese for added flavor and texture. Transfer the loaded guacamole dip to a serving bowl. Serve immediately with your favorite keto-friendly chips or vegetable sticks. Enjoy the deliciousness of this loaded guacamole dip!

Prep Time: 10 minutes

Cook Time: 0 minutes

Treat yourself to a guilt-free indulgence with this creamy vegan chocolate peanut butter fudge. You won't believe it's dairy-free and oh-so delicious.

This Slow Cooker Ranch Pot Roast is incredibly flavorful and tender, making it the perfect comfort food for any occasion. The combination of ranch seasoning mix, au jus gravy mix, and beef broth creates a rich and savory sauce that perfectly complements the juicy beef. Plus, the addition of pepperoncini peppers adds a hint of tanginess and spice for an extra kick of flavor.

Ingredients: 3 lbs beef chuck roast. 1 packet ranch seasoning mix. 1 packet au jus gravy mix. 1/2 cup beef broth. 1/4 cup butter. 1/2 cup sliced pepperoncini peppers optional.

Instructions: Put the chuck roast of beef in the slow cooker. Cover the roast with au jus gravy mix and ranch seasoning mix. Cover the roast with beef broth. Cover the roast with butter. If you want, you can add sliced pepperoncini peppers. For 8 hours, or until the beef is soft, cover and cook on low heat. After the meat is done, shred it and serve it with the gravy.

Prep Time: 10 minutes

Cook Time: 480 minutes

These Greek-inspired collard green wraps are filled with flavorful quinoa salad and topped with a creamy vegan tzatziki sauce. They're fresh, healthy, and perfect for a light lunch or dinner.

Ingredients: 6 large collard green leaves. 1 cup cooked quinoa. 1 cup diced tomatoes. 1 cup diced cucumber. 1/2 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. For Vegan Tzatziki:. 1 cup dairy-free yogurt. 1/2 cup grated cucumber, squeezed to remove excess moisture. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon chopped fresh dill. Salt and pepper to taste.

Instructions: Prepare the collard green leaves by trimming the stems and blanching them in boiling water for 30 seconds. Immediately transfer them to an ice water bath to stop the cooking process. Pat dry with paper towels. In a mixing bowl, combine cooked quinoa, diced tomatoes, diced cucumber, diced red onion, chopped parsley, chopped mint, lemon juice, olive oil, salt, and pepper. Mix well to combine. To make the Vegan Tzatziki, in a separate bowl, mix together dairy-free yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Stir until well combined. Lay a collard green leaf flat on a clean surface. Spoon a portion of the quinoa mixture onto the center of the leaf. Drizzle with Vegan Tzatziki. Fold the sides of the collard green leaf over the filling, then roll it up tightly like a burrito. Repeat with the remaining collard green leaves and filling. Slice the wraps in half diagonally and serve immediately, or wrap them tightly in parchment paper for a portable meal.

Prep Time: 20 minutes

Cook Time: 10 minutes

A hearty chicken wild rice soup made in the Instant Pot that is great for cold days. This recipe doesn't have any dairy or gluten, and it's full of healthy flavors and ingredients.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup wild rice blend, rinsed. 4 cups chicken broth. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried parsley. 1/2 teaspoon salt, or to taste. 1/4 teaspoon black pepper, or to taste. 2 tablespoons olive oil.

Instructions: Turn on the Instant Pot to saut mode. Add olive oil and saut onion, carrots, celery, and garlic until softened. Add diced chicken, wild rice blend, chicken broth, thyme, rosemary, parsley, salt, and pepper to the Instant Pot. Secure the lid and set the Instant Pot to manual high pressure for 25 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Carefully remove the lid and stir the soup. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes