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A comforting and hearty dish featuring ground beef and vegetables in a savory sauce, topped with creamy mashed potatoes and Parmesan cheese. Perfect for a cozy family dinner or special occasion.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 carrots, diced. 2 cloves garlic, minced. 2 tbsp tomato paste. 1 cup beef broth. 1 tsp Worcestershire sauce. 1 tsp dried thyme. 1 cup frozen peas. 4 cups mashed potatoes. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Fry ground beef in a big pan until it turns brown. Get rid of extra fat. Dice the onion, carrots, and garlic and add them to the pan. Make sure the vegetables are soft. Add Worcestershire sauce, dried thyme, frozen peas, salt, and pepper, and mix them in. Cook until the mixture gets a little thicker. Put the beef mixture in a baking dish. Cover it with mashed potatoes. Spread the grated Parmesan cheese out evenly on top of the mashed potatoes. It should be baked in a hot oven for 25 to 30 minutes, or until the top is golden and the filling is bubbling. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Chicken thighs that are soft and full of flavor, seasoned with fragrant spices and cooked just right in the Instant Pot. This recipe makes juicy chicken with little work, which makes it a great choice for a weeknight dinner.

Ingredients: 6 chicken thighs, bone-in, skin-on. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup chicken broth.

Instructions: Spices like paprika, dried thyme, salt, and black pepper should be mixed together in a small bowl. First, rub the chicken thighs with olive oil. Then, evenly coat them with the spice mix. Add chicken broth to the Instant Pot. Put the trivet inside the Instant Pot and then put the chicken thighs on top of it. Close the lid and turn the valve so that it seals. Set the timer for 10 minutes on high pressure. Then, do a quick pressure release and wait 5 minutes for the pressure to drop on its own. Open the lid carefully and move the chicken thighs to a serving plate. Let them rest for a few minutes before serving. You can put chicken thighs under the broiler for two to three minutes before serving if you want the skin to get crispy.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the tropical tastes of a regular Pina Colada in a new, healthy way! This GREEN Pina Colada Smoothie is full of healthy things like spinach, sweet pineapple, coconut milk, and Greek yogurt.

Ingredients: 1 cup frozen pineapple chunks. 1 ripe banana. 1 cup spinach leaves. 1/2 cup coconut milk. 1/2 cup plain Greek yogurt. 2 tablespoons honey. 1/2 teaspoon vanilla extract. 1/2 cup ice cubes.

Instructions: Put ice cubes, a ripe banana, spinach leaves, coconut milk, Greek yogurt, honey, and frozen pineapple chunks in a blender. Mix until it's creamy and smooth. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

This slow cooker Queso Blanco Dip is perfect for parties, get-togethers, or snacking on game day. It's creamy and rich. Adding diced green chilies, melted white American cheese, and spices together makes a tasty dip that goes well with tortilla chips or vegetables.

Ingredients: 1 lb white American cheese, cubed. 1 cup half-and-half. 1 can diced green chilies. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1 teaspoon garlic powder. 1/2 teaspoon cumin. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.

Instructions: It's time to make the slow cooker chili. Add the diced green chilies, diced tomatoes, diced onions, garlic powder, cumin, and cayenne pepper. Stir the dip every once in a while over low heat for 1.5 to 2 hours, or until the cheese melts and the mixture is smooth. Add pepper and salt to taste. If you want, you can add chopped fresh cilantro as a garnish. Warm it up and serve it with tortilla chips or vegetables to dip.

Prep Time: 10 minutes

Cook Time: 120 minutes

These Asian-inspired burgers are packed with flavors of ginger, garlic, and cilantro, and topped with a delicious ginger honey glaze. They're a perfect blend of sweet and savory, and the ideal choice for a unique burger experience.

Ingredients: 1 lb ground beef. 1/4 cup breadcrumbs. 1/4 cup green onions, finely chopped. 1/4 cup cilantro, finely chopped. 1 clove garlic, minced. 1 tsp fresh ginger, minced. 1 egg. Salt and pepper to taste. 4 burger buns. 1/4 cup mayonnaise. 2 tbsp soy sauce. 2 tbsp honey. 1 tsp fresh ginger, grated. Lettuce leaves. Sliced cucumber. Sliced red onion. Sriracha sauce optional. Sesame seeds optional.

Instructions: Ground beef, breadcrumbs, green onions, cilantro, minced garlic and ginger, egg, salt, and pepper should all be mixed together in a bowl. Mix it well, then shape it into 4 burger patties. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Bring the ginger honey glaze to a boil while the burgers are cooking. Put mayonnaise, soy sauce, honey, and grated ginger in a small bowl and mix them together with a whisk. In a toaster or on the grill, toast the burger buns until they're just barely browned. Spread a lot of ginger honey glaze on the bottom half of each bun before putting the burgers together. Put a burger patty that has been cooked on top. On top of the patty, put lettuce leaves, cucumber slices, and red onion. For extra flavor, sprinkle with sesame seeds and Sriracha sauce if you like things a little spicy. Your Asian Burgers with Ginger Honey Glaze are ready to be served! Just put the other half of the burger bun on top.

Prep Time: 20 minutes

Cook Time: 10 minutes

Vanilla cupcakes that are moist and delicious, with a fun twist of chopped dried figs. Just right for a sweet treat!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 eggs. 1/2 cup milk. 1 tsp vanilla extract. 1/2 cup dried figs, chopped. 1 tsp baking powder. 1/4 tsp salt.

Instructions: Warm the oven up to 350 F 175C and put cupcake liners in a muffin tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk. Do this until everything is well mixed. Add the chopped dried figs to the batter and mix them in well. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. After the cupcakes have cooled, you can frost them or decorate them however you like.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Slow Cooker Sweet Potato Stew is a comforting and hearty dish perfect for a cozy meal. Packed with wholesome ingredients and warm spices, it's a delicious way to enjoy the nutritional benefits of sweet potatoes.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon paprika. Salt and pepper to taste. 1 cup frozen peas. 2 tablespoons cornstarch optional, for thickening.

Instructions: Put garlic, diced tomatoes, vegetable broth, thyme, rosemary, paprika, salt, and pepper in a slow cooker. Add the sweet potatoes and stir them around. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. The sweet potatoes should be soft after that time. Just before the stew is done cooking, you can add frozen peas and a cornstarch slurry cornstarch mixed with a little cold water to make it thicker if you want to. If you need to, change the seasonings, and then serve hot.

Prep Time: 15 minutes

Cook Time: 240 minutes

For a tasty and filling dinner, try these tasty vegetarian tofu satay skewers. They are marinated in a mixture of ingredients with Asian influences and then expertly grilled, producing a savory and smoky dish that goes well with a range of dipping sauces.

Ingredients: 1 block extra firm tofu, pressed and cut into cubes. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons peanut butter. 1 tablespoon lime juice. 1 tablespoon brown sugar. 1/4 teaspoon turmeric powder. 1/4 teaspoon cumin powder. 1/4 teaspoon coriander powder. Salt and pepper to taste. Skewers, soaked in water.

Instructions: In a bowl, mix together soy sauce, sesame oil, garlic, ginger, peanut butter, lime juice, brown sugar, turmeric powder, cumin powder, coriander powder, salt, and pepper. Add tofu cubes to the marinade and toss gently to coat. Let it marinate for at least 30 minutes. Preheat grill or grill pan over medium heat. Thread marinated tofu cubes onto skewers. Grill skewers for 5-7 minutes on each side, or until tofu is golden brown and slightly crispy. Serve hot with your favorite dipping sauce.

Prep Time: 40 minutes

Cook Time: 10 minutes

This delightful dish combines the freshness of lomi lomi salmon with creamy avocado and a zesty guacamole twist. Perfect for a refreshing appetizer or light meal.

Ingredients: 2 ripe avocados. 1/2 pound fresh salmon, diced. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup diced cucumber. 2 tablespoons fresh lime juice. 2 tablespoons fresh cilantro, chopped. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon crushed red pepper flakes optional. 1 ripe tomato, for garnish. Fresh cilantro leaves, for garnish.

Instructions: Take the pits out of the avocados and cut them in half. Take out some of the avocado's flesh to make a hole in the middle of each half. Put the diced salmon, red onion, tomatoes, cucumber, lime juice, chopped cilantro, salt, pepper, and crushed red pepper flakes if you want in a bowl. Combine well. Put some of the lomi lomi salmon mixture in the middle of each avocado half. On top of each filled avocado half, put a slice of the ripe tomato to make it look nice. Add some fresh cilantro leaves as a garnish. Lomi Lomi Salmon in Avocado Halves with Guacamole is ready to eat right away.

Prep Time: 15 minutes

Cook Time: 0 minutes

This refreshing salad is packed with raw zucchini and broccoli, offering a crisp and satisfying crunch. The combination of mint and feta adds a burst of flavor, while the lemony dressing ties everything together.

Ingredients: 2 small zucchinis, thinly sliced. 1 head broccoli, cut into small florets. 1/4 cup fresh mint leaves, chopped. 1/3 cup crumbled feta cheese. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine sliced zucchinis, broccoli florets, and chopped mint leaves. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Toss the salad gently until all ingredients are well coated. Sprinkle crumbled feta cheese over the top. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Paleo treats are tasty and nourishing, like these almond butter balls. They make the ideal snack or dessert because they are loaded with delicious almonds and have a subtle dark chocolate flavor.

Ingredients: 1 cup almond butter. 1/2 cup unsweetened shredded coconut. 1/4 cup raw honey. 1/4 cup almond flour. 1/4 cup dark chocolate chips Paleo-friendly. 1 tsp vanilla extract. A pinch of sea salt.

Instructions: In a mixing bowl, combine almond butter, unsweetened shredded coconut, raw honey, almond flour, and vanilla extract. Mix until all the ingredients are well combined. Fold in the dark chocolate chips and a pinch of sea salt into the mixture. Using your hands, shape the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined tray or plate. Refrigerate the almond butter balls for at least 30 minutes to firm up. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Soy-free sushi is made with seasoned rice and fresh vegetables rolled up in nori sheets. It's a tasty and healthy alternative to regular sushi that everyone will love, vegans or not.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/3 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 nori seaweed sheets. 1 avocado, thinly sliced. 1 cucumber, julienned. 1 carrot, julienned. 1/2 red bell pepper, julienned. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt are dissolved. Transfer the cooked rice to a large bowl and fold in the vinegar mixture. Let cool. Place a nori sheet on a bamboo sushi mat. Wet your hands and spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange a few slices of avocado, cucumber, carrot, and bell pepper in a line across the center of the rice. Starting from the bottom, roll the sushi tightly, using the bamboo mat to help shape it. Using a sharp knife, cut the roll into 6-8 pieces. Repeat with the remaining ingredients. Serve the sushi with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 30 minutes

These homemade waffles are a perfect make-ahead breakfast option. You can prepare a batch, freeze them, and reheat them in a toaster or oven for a quick and delicious breakfast any day of the week.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron with non-stick cooking spray or a small amount of oil. Pour the waffle batter onto the preheated waffle iron, using the recommended amount for your specific waffle maker. Close the lid and cook until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and serve hot with your favorite toppings, such as syrup, fresh fruit, or whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

A hearty and tasty gluten-free soup that is perfect for fall. It has beans and vegetables that are in season in a rich broth.

Ingredients: 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 sweet potato, peeled and diced. 1 cup diced butternut squash. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 cups chopped kale. 1 can 15 oz cannellini beans, drained and rinsed. 1 cup cooked gluten-free pasta optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. When you add the diced onion and garlic, cook them until they get soft. Put in the butternut squash, carrots, celery, and sweet potatoes. Bring it to a boil. Add the vegetable broth, dried thyme, oregano, rosemary, bay leaf, salt, and pepper, and mix them all in. Once the soup starts to boil, lower the heat and let it cook for 20 to 25 minutes, or until the vegetables are soft. After you add the chopped kale and cannellini beans, cook for 5 more minutes or until the kale is soft. You can add cooked gluten-free pasta if you want, and cook for another 3 to 5 minutes until everything is hot. Take the bay leaf off before you serve. If you need to, change the seasonings and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

Spice up your barbecue with these Skinny Fiesta Turkey Burgers! Packed with lean ground turkey and vibrant flavors from red onion, tomatoes, cilantro, and spices, these burgers are a guilt-free delight. Topped with creamy avocado and served on whole wheat buns, they are a perfect combination of taste and health.

Ingredients: 1 lb lean ground turkey. 1/2 cup finely chopped red onion. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp paprika. Salt and pepper to taste. Whole wheat burger buns. Lettuce leaves for serving. Sliced avocado for topping.

Instructions: Preheat your grill to medium-high heat. In a large bowl, combine ground turkey, red onion, tomatoes, cilantro, minced garlic, cumin, chili powder, paprika, salt, and pepper. Mix well until ingredients are evenly distributed. Divide the mixture into 4 equal portions and shape them into burger patties. Place the turkey patties on the preheated grill and cook for about 5-6 minutes per side, or until the internal temperature reaches 165F 74C and the burgers are cooked through. During the last few minutes of grilling, toast the whole wheat burger buns on the grill until they are lightly browned. Assemble the burgers by placing a turkey patty on the bottom half of each bun. Top with lettuce leaves, sliced avocado, and the top half of the bun. Serve the Skinny Fiesta Turkey Burgers hot, and enjoy your delicious and healthy barbecue creation!

Prep Time: 15 minutes

Cook Time: 12 minutes

These Market District Barbecue Burgers are a delicious twist on classic hamburgers, featuring a savory barbecue sauce glaze and melted cheddar cheese. Perfect for your next outdoor barbecue!

Ingredients: 1 lb ground beef. 1/4 cup barbecue sauce. 1/4 cup diced onions. 1/4 cup shredded cheddar cheese. 4 hamburger buns. Lettuce leaves. Tomato slices. Pickles. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. In a mixing bowl, combine the ground beef, diced onions, salt, and pepper. Mix well and form the mixture into 4 burger patties. Place the burger patties on the preheated grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of grilling, brush each burger patty with barbecue sauce and top with shredded cheddar cheese. Close the grill lid to melt the cheese. Toast the hamburger buns on the grill for about 1-2 minutes until they are lightly browned. Assemble your burgers by placing a lettuce leaf on the bottom half of each bun, followed by a burger patty with melted cheese, tomato slices, and pickles. Top with the other half of the bun. Serve the Market District Barbecue Burgers hot with your favorite sides. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These tasty and nutritious Paleo/AIP potstickers are a great substitute for dumplings. They make a filling meal or appetizer because they are full of flavorful meat and vegetables.

Ingredients: 1 lb ground meat such as grass-fed beef, ground pork, or ground turkey. 2 cups finely chopped vegetables such as cabbage, carrots, and green onions. 2 cloves garlic, minced. 1 tbsp coconut aminos. 1 tsp grated ginger. 1/2 tsp sea salt. 1/4 tsp black pepper omit for AIP. Coconut oil or avocado oil for frying.

Instructions: In a large bowl, combine ground meat, chopped vegetables, minced garlic, coconut aminos, grated ginger, sea salt, and black pepper if using. Mix until well combined. Take a small spoonful of the mixture and place it in the center of a paleo/AIP-friendly dumpling wrapper such as cassava flour dough or cabbage leaf. Fold the wrapper over the filling and seal the edges by pressing with your fingers or a fork. Heat coconut oil or avocado oil in a large skillet over medium heat. Place the potstickers in the skillet, making sure they're not touching each other. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Serve hot with coconut aminos or other dipping sauce of choice.

Prep Time: 20 minutes

Cook Time: 15 minutes