Small and Spicy Sims

A tasty chicken dish with grilled chicken breasts that are juicy and topped with a tangy and sweet Miracle Mango Salsa.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup Miracle Mango Salsa. 1 tablespoon olive oil. 1 lime, juiced. 2 tablespoons chopped cilantro. 1 teaspoon cumin.

Instructions: Set the grill or grill pan over medium-high heat to heat it up. Add cumin, salt, and pepper to chicken breasts. Olive oil, lime juice, cilantro, and Miracle Mango Salsa should all be mixed together in a bowl. Chicken breasts should be cooked all the way through after being grilled for 6 to 7 minutes on each side. Use the Miracle Mango Salsa mixture to brush the chicken with in the last two minutes of grilling. Take the chicken off the grill and give it a minute or two to rest. Serve the chicken with the rest of the Miracle Mango Salsa mixture on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

A delightful seafood pasta dish featuring succulent shrimp, tangy tomatoes, and flavorful herbs, all tossed together with perfectly cooked linguine and finished with a sprinkle of Parmesan cheese.

Ingredients: 8 oz linguine pasta. 1 lb large shrimp, peeled and deveined. 3 cloves garlic, minced. 2 tbsp olive oil. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh parsley, chopped. 1/4 cup grated Parmesan cheese. Salt and black pepper to taste. Red pepper flakes optional.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Add cherry tomatoes to the skillet and cook for another 1-2 minutes until slightly softened. Add cooked pasta to the skillet, toss with shrimp and tomatoes. Season with salt, black pepper, and red pepper flakes if desired. Stir in chopped parsley. Sprinkle grated Parmesan cheese over the top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Crock Pot Creamy Salsa Verde Chicken Tacos are bursting with flavor and perfect for a hassle-free dinner. The combination of tangy salsa verde, creamy sour cream, and melted cheese creates a delicious filling for warm tortillas.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup salsa verde. 1 packet taco seasoning. 1 cup sour cream. 1 cup shredded Monterey Jack cheese. 8 small flour tortillas. Optional toppings: diced tomatoes, chopped cilantro, sliced avocado.

Instructions: Place chicken breasts in the bottom of the slow cooker. Pour salsa verde over the chicken. Sprinkle taco seasoning evenly over the salsa verde. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender. Once chicken is cooked, shred it using two forks. Stir in sour cream and shredded cheese until well combined and creamy. Warm tortillas according to package instructions. Fill tortillas with the creamy salsa verde chicken mixture. Top with optional toppings as desired. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

Enjoy this easy-to-make chocolate fluff dip that tastes great. It only needs two things. It's great for when you need a sweet treat quickly or when you have people over. It goes well with many treats that can be dipped because it is creamy and rich.

Ingredients: 1 cup chocolate hazelnut spread. 1 cup whipped cream.

Instructions: Put the chocolate hazelnut spread and whipped cream in a bowl and mix them together. Mix until everything is smooth and well mixed. Move the mix to a dish for serving. Put it in the fridge for at least 30 minutes before you serve it so that it has time to set. Serve with fruit, pretzels, cookies, or any other treats that you like to dip.

Prep Time: 5 minutes

Cook Time: 0 minutes

This gluten-free all-butter pie dough is made with a combination of whole-grain oat flour, almond flour, and brown rice flour. It's perfect for creating a delicious pie crust that's both gluten-free and full of flavor. Whether you're making a sweet or savory pie, this dough will be the perfect base for your creation.

Ingredients: 1 1/4 cups gluten-free whole-grain oat flour. 1/2 cup gluten-free almond flour. 1/2 cup gluten-free brown rice flour. 1/2 cup cold unsalted butter, cut into small cubes. 1/4 teaspoon salt. 1/4 cup ice water. 1 teaspoon apple cider vinegar. 1 large egg.

Instructions: Put the oat flour, almond flour, brown rice flour, and salt in a food processor and blend them together. Put the cold butter cubes into the processor and pulse them a few times to make a mixture that looks like coarse crumbs. Mix the apple cider vinegar and ice water together in a small bowl using a whisk. As you pulse the food processor, slowly add the ice water mixture. Do this until the dough comes together. Spread the dough out on a clean surface and knead it a few times to make it stick together. Cut the dough in half, make a disk out of each half, and wrap them in plastic wrap. Put it in the fridge for at least 30 minutes. Turn on your oven and heat it up to 375F 190C. Place one of the disks of dough between two pieces of parchment paper and roll it out until it fits your pie dish. Carefully put the rolled-out dough into the pie dish and cut off any extra dough that is hanging over the edge. Beat the egg in a small bowl, then brush it on top of the dough. This will help make a barrier so the crust doesn't get soggy when the pie is filled. For the filling you want and how to bake the pie, follow the directions on the recipe. Have fun with your all-butter gluten-free pie crust!

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan pumpkin fettuccine Alfredo is a fall-themed take on a classic dish. It's creamy and warm. The sage and mushrooms add flavor to the creamy pumpkin sauce, which makes it a hearty and tasty meal.

Ingredients: 8 oz fettuccine noodles. 2 tbsp olive oil. 8 oz mushrooms, sliced. 2 cloves garlic, minced. 1/2 cup pumpkin puree. 1 1/2 cups unsweetened almond milk. 1/4 cup nutritional yeast. 1 tbsp soy sauce. 1 tsp sage, chopped. Salt and pepper, to taste.

Instructions: Cook fettuccine noodles according to package instructions. Drain and set aside. In a large pan, heat olive oil over medium heat. Add mushrooms and garlic, and saut until mushrooms are browned and garlic is fragrant. Stir in pumpkin puree, almond milk, nutritional yeast, soy sauce, sage, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally. Add cooked fettuccine noodles to the sauce and toss to coat. Serve hot, garnished with additional sage if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy the tastes of pizza in a tasty dip! With its marinara sauce, cheese, pepperoni, and vegetables, this fun pizza dip is the perfect starter for any event.

Ingredients: 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup chopped pepperoni slices. 1/4 cup diced bell peppers. 1/4 cup sliced black olives. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon garlic powder. 1/4 teaspoon crushed red pepper flakes. 1 tablespoon chopped fresh parsley, for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Spread out the marinara sauce on the bottom of a small baking dish. Mix together half of the Parmesan cheese and half of the mozzarella cheese. Add them to the marinara sauce. Put pepperoni slices, bell peppers, and black olives on top of each other. Add the rest of the Parmesan and mozzarella cheeses on top. On top, spread out the dried oregano, basil, garlic powder, and red pepper flakes. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with chopped fresh parsley. Warm it up and serve it with breadsticks or tortilla chips.

Prep Time: 10 minutes

Cook Time: 20 minutes

Improve your dessert game with this ultimate cookie charcuterie board, which includes a variety of delectable cookies to satisfy every taste bud.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 3/4 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 1 cup chocolate chips. 1/2 cup chopped nuts e.g. almonds, walnuts. 1/2 cup dried cranberries. 1/4 cup shredded coconut.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, and salt together in a bowl using a whisk. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. Add the egg and vanilla extract and mix them in well. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Toss in the coconut shreds, chopped nuts, chocolate chips, and dried cranberries. Drop spoonfuls of dough onto the baking sheet that has been prepared, leaving some space between each cookie. You can use a cookie scoop or a spoon to do this. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Place the cool cookies on a charcuterie board in a creative and appealing way. Enjoy the different kinds of tasty cookies on your ultimate cookie charcuterie board.

Prep Time: 20 minutes

Cook Time: 12 minutes

These Paleo Chicken Nuggets are a healthier alternative to the traditional version. They are gluten-free and grain-free, coated in almond flour and flavorful spices, and then fried to crispy perfection in coconut oil.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/2 cup almond flour. 2 eggs, beaten. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. Coconut oil, for frying.

Instructions: In a skillet, heat the coconut oil to a medium-high temperature. Combine almond flour, paprika, onion, garlic, and black pepper in a bowl. Coat chicken pieces in the almond flour mixture after dipping them into beaten eggs. Coated chicken pieces should be added to the hot skillet and fried for 45 minutes on each side, or until golden brown and cooked through. Take out of the skillet and put on a plate covered with paper towels to absorb extra oil. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Slow Cooker Candied Nuts are a delightful blend of crunchy nuts coated in a sweet cinnamon-sugar glaze. This easy recipe is perfect for snacking, holiday gatherings, or gifting.

Ingredients: 3 cups mixed nuts such as pecans, almonds, and walnuts. 1/2 cup granulated sugar. 1/4 cup packed brown sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 egg white. 1 tablespoon water. 1 teaspoon vanilla extract.

Instructions: In a bowl, whisk together granulated sugar, brown sugar, cinnamon, and salt. In another bowl, whisk egg white, water, and vanilla extract until frothy. Pour egg white mixture over nuts and toss to coat evenly. Sprinkle sugar mixture over nuts and toss until evenly coated. Transfer nuts to a slow cooker lined with parchment paper. Cover and cook on low for 2-3 hours, stirring every 30 minutes. Spread nuts onto a parchment-lined baking sheet to cool completely. Store in an airtight container.

Prep Time: 15 minutes

Cook Time: 120 minutes

It's easy to clean up after making this creamy vegan mac and cheese in just one pot. For a cheesy taste without the dairy, nutritional yeast is used.

Ingredients: 3 cups elbow macaroni. 4 cups vegetable broth. 1 cup unsweetened almond milk. 1 cup nutritional yeast. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon turmeric. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Put the nutritional yeast, olive oil, garlic powder, onion powder, turmeric, vegetable broth, and almond milk in a large pot. Over medium-high heat, bring the mixture to a boil. Then, lower the heat to low and let it simmer, stirring every now and then, for about 15 to 20 minutes, or until the macaroni is done and the sauce has thickened. Add pepper and salt to taste. If you want, you can add fresh parsley as a garnish before serving.

Prep Time: 5 minutes

Cook Time: 20 minutes

These Greek lettuce wraps are a refreshing and healthy twist on traditional beef wraps. The combination of seasoned ground beef, fresh vegetables, creamy tzatziki sauce, and tangy feta cheese creates a burst of Mediterranean flavors in every bite.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 tsp dried oregano. 1 tsp dried thyme. Salt and pepper to taste. 1 cup Greek yogurt. 1 cucumber, peeled, seeded, and finely chopped. 2 tbsp fresh dill, chopped. 1 tbsp lemon juice. 1 head iceberg lettuce, leaves separated. 1 tomato, diced. 1/2 cup crumbled feta cheese. Kalamata olives, for garnish.

Instructions: In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onions are translucent. Stir in dried oregano, thyme, salt, and pepper. Cook for another 2 minutes. In a bowl, mix Greek yogurt, cucumber, dill, and lemon juice to make the tzatziki sauce. Season with salt to taste. To assemble the lettuce wraps, spoon beef mixture onto lettuce leaves. Top with diced tomato, crumbled feta cheese, and a dollop of tzatziki sauce. Garnish with Kalamata olives and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the rich and creamy tastes of malted milk with this simple, no-bake fudge recipe. It's great for quickly satisfying your sweet tooth!

Ingredients: 2 cups chocolate chips. 1 cup sweetened condensed milk. 1/2 cup malted milk powder. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup crushed malted milk balls optional.

Instructions: Line an 8x8 inch 20x20 cm baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and unsalted butter. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and fully melted. This should take about 2-3 minutes in total. Stir in the malted milk powder, vanilla extract, and salt until well combined. If desired, fold in the crushed malted milk balls for added texture and flavor. Pour the fudge mixture into the prepared baking pan and spread it evenly. Refrigerate the fudge for at least 2 hours or until it sets completely. Once the fudge is set, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut it into small squares or rectangles. Serve and enjoy your delicious No-Bake Malted Milk Fudge!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Paleo and gluten-free cauliflower gnocchi in creamy mushroom sauce is a comforting and delicious dish that's perfect for a cozy night in. The cauliflower gnocchi provides a nutritious twist on traditional gnocchi, while the creamy mushroom sauce adds richness and depth of flavor. It's a satisfying meal that will leave you wanting more!

Ingredients: 1 head cauliflower, grated. 1 egg. 1/2 cup almond flour. Salt and pepper to taste. 2 tbsp olive oil. 2 cups mushrooms, sliced. 2 cloves garlic, minced. 1 cup coconut milk. 1/4 cup nutritional yeast. Fresh parsley, for garnish.

Instructions: Grate the cauliflower and mix it with the egg, almond flour, salt, and pepper in a large bowl. Mix until you get a dough. For the gnocchi, roll out the dough into small balls. Heat up some salty water in a pot. It will take about two to three minutes for each batch of gnocchi to float to the top of the water. Fork-out the food and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and mushrooms. Saut until the mushrooms get soft. Add the nutritional yeast and coconut milk, and stir until everything is well mixed and creamy. Toss the cooked gnocchi in the sauce in the pan after adding it. Add fresh parsley on top and serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients: 2 boneless, skinless chicken breasts. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste. Cooking spray.

Instructions: Preheat your air fryer to 375F 190C. In a shallow bowl, combine breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper. Dip each chicken breast into the breadcrumb mixture, pressing the mixture onto the chicken to adhere. Spray the air fryer basket with cooking spray to prevent sticking. Place the breaded chicken breasts in the air fryer basket in a single layer, making sure they do not touch. Spray the tops of the chicken breasts with cooking spray to help them crisp up. Cook in the air fryer for 20-25 minutes, flipping the chicken halfway through the cooking time, or until the internal temperature reaches 165F 74C and the chicken is golden brown and crispy. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in these delicious homemade chocolates that are perfect for a low carb, keto, LCHF, THM, Banting, and Paleo-friendly treat. These chocolates are rich, creamy, and packed with the nutty goodness of pistachios.

Ingredients: 1/2 cup coconut oil, melted. 1/4 cup unsweetened cocoa powder. 2 tablespoons powdered erythritol or sweetener of your choice. 1/4 cup chopped pistachios. 1/2 teaspoon vanilla extract. A pinch of sea salt.

Instructions: Melted coconut oil and powdered cocoa should be combined until smooth in a mixing bowl. Add the powdered erythritol and thoroughly mix adjust to taste. Add a dash of sea salt, vanilla extract, and chopped pistachios. Use paper liners to line a mini muffin tin. Fill the muffin cups evenly with the chocolate mixture. The chocolates should harden after about 20 minutes in the freezer. Take out of the freezer and savor your homemade pistachio-crusted Paleo keto chocolates!

Prep Time: 10 minutes

Cook Time: 20 minutes

You can eat these crispy hash browns for breakfast or brunch. They're very easy to make and taste great.

Ingredients: 2 large potatoes, grated. 1/4 cup onion, finely chopped. 2 tablespoons all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil.

Instructions: Place grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a mixing bowl, combine grated potatoes, chopped onion, flour, salt, and black pepper. Mix well. Heat vegetable oil in a skillet over medium heat. Take a handful of the potato mixture and shape it into patties. Carefully place the patties into the skillet and flatten with a spatula. Cook for about 5-7 minutes on each side, or until golden brown and crispy. Once cooked, transfer the hash browns to a plate lined with paper towels to drain excess oil. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes