#spicedup

These Paleo Baked Sweet Potato Chips are a crunchy and flavorful snack that's perfect for satisfying your cravings while sticking to a Paleo diet. They are seasoned with a blend of spices and baked to perfection with coconut oil, making them a guilt-free indulgence.

Ingredients: 2 large sweet potatoes, thinly sliced. 2 tablespoons coconut oil, melted. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder.

Instructions: Adjust the oven temperature to 375F 190C and place parchment paper on two baking sheets. Melted coconut oil, sea salt, black pepper, paprika, and garlic powder should all be combined in a big bowl. Blend thoroughly. Sweet potatoes that have been thinly sliced should be added to the bowl and thoroughly coated with the seasoned coconut oil. Place the sweet potato slices, making sure they don't overlap, in a single layer on the baking sheets that have been prepared. Bake for 20 to 25 minutes in a preheated oven, turning the chips halfway through, or until they are crispy and browned. Before serving, take the chips out of the oven and allow them to cool for a few minutes. Savor your healthy and delectable homemade Paleo Baked Sweet Potato Chips!

Prep Time: 15 minutes

Cook Time: 25 minutes

This gluten-free pumpkin spice granola is the perfect fall snack or breakfast option. Packed with warm spices and the goodness of pumpkin, it's a delightful treat that will satisfy your autumn cravings.

Ingredients: 3 cups gluten-free rolled oats. 1 cup chopped nuts such as almonds or pecans. 1/2 cup pumpkin seeds. 1/2 cup dried cranberries. 1/2 cup pure pumpkin puree. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground cloves. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat your oven to 325F 160C and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free rolled oats, chopped nuts, pumpkin seeds, and dried cranberries. In a separate bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, and salt until well combined. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture onto the prepared baking sheet in an even layer. Bake in the preheated oven for 30-35 minutes, stirring halfway through, or until the granola is golden brown and crisp. Remove from the oven and let it cool completely on the baking sheet. It will become crispier as it cools. Once cool, break the granola into clusters and store it in an airtight container. Enjoy your gluten-free pumpkin spice granola as a snack or breakfast with yogurt and fresh fruit!

Prep Time: 10 minutes

Cook Time: 35 minutes

Green lentils, spinach, and tahini make this stew hearty and healthy. Spices give this stew a lot of flavor, and a creamy tahini dressing makes it taste even better. It's perfect for a meal that makes you feel good.

Ingredients: 1 cup green lentils, rinsed. 4 cups vegetable broth. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 4 cups spinach, chopped. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Put lentils and vegetable broth in a large pot. Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Warm up the olive oil in a different pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. To the onion mix, add cumin, coriander, smoked paprika, salt, and pepper. Give it a good stir, and cook for two more minutes. To the onion mixture, add the cooked lentils and any extra broth that you have. Add the chopped spinach and stir it in. Simmer for 5 to 10 minutes, or until the spinach is soft. Mix tahini and lemon juice with a whisk in a small bowl. Pour it over the stew and mix it all together. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 35 minutes

This Vegan Summer Stew is packed with fresh vegetables and hearty chickpeas, making it a perfect light and nutritious meal for warmer days. It's bursting with flavor from herbs and spices, and it's simple to prepare.

Ingredients: 1 cup diced onion. 1 cup diced carrot. 1 cup diced zucchini. 1 cup diced yellow squash. 1 cup diced bell pepper. 1 cup diced potato. 3 cloves garlic, minced. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 2 cups cooked chickpeas. 1 teaspoon dried thyme. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add the onion, carrot, zucchini, yellow squash, bell pepper, potato, and garlic to a large pot and cook them until they become soft. Soup, chickpeas, thyme, basil, and oregano should all be added now. Add pepper and salt. Lower the heat and let the stew cook for 20 to 25 minutes, or until the vegetables are soft. If you need to, change the seasoning. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

These meatloaf burgers baked in the oven are a tasty take on regular burgers. They are made with ground beef and pork, a mix of spices, and are baked until they are golden brown. The burger that comes out of this is juicy, tender, and full of tasty things.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped green bell pepper. 1/4 cup ketchup. 1/4 cup milk. 1/4 cup grated Parmesan cheese. 1 egg. 1 tsp Worcestershire sauce. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp garlic powder. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce, tomato, and pickles for garnish.

Instructions: Preheat your oven to 375F 190C. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, chopped onion, chopped green bell pepper, ketchup, milk, grated Parmesan cheese, egg, Worcestershire sauce, salt, black pepper, and garlic powder. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Place the burger patties on a baking sheet lined with parchment paper or a greased baking dish. Bake in the preheated oven for 25-30 minutes, or until the burgers are cooked through and reach an internal temperature of 160F 71C. During the last few minutes of baking, top each burger with a slice of cheddar cheese and return to the oven to melt the cheese. Toast the hamburger buns in the oven for a minute or two until they are lightly browned. Assemble your baked meatloaf burgers by placing a lettuce leaf and a slice of tomato on the bottom half of each bun. Add a meatloaf burger patty on top, followed by pickles, and then the top half of the bun. Serve hot and enjoy your delicious baked meatloaf burgers!

Prep Time: 15 minutes

Cook Time: 30 minutes

A flavorful and nutritious lentil recipe with a blend of aromatic spices and vegetables.

Ingredients: 1 cup dried lentils. 4 cups water. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 14 oz diced tomatoes. 1 teaspoon cumin. 1 teaspoon coriander. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Rinse the lentils with cold water to get rid of any leftovers. Combine lentils and water in a large pot. Bring to a boil, then simmer for 20 minutes on low heat. Heat the olive oil in a different pan over medium heat. Add the garlic and onions, and saut until they are soft. Cook the celery and carrots in the pan for a further five minutes. Add the turmeric, coriander, cumin, salt, and pepper and stir. Simmer for two minutes to bring out the flavor. Stir the diced tomatoes with their juices and the sauted vegetables into the lentil pot. Let the lentils simmer for a further 15 to 20 minutes, or until they are soft. Taste and adjust the seasoning. Garnish with fresh parsley and serve hot. Savor this filling lentil delight!

Prep Time: 15 minutes

Cook Time: 40 minutes