This New Urbanity

These Paleo Raspberry Thumbprint Cookies are a delightful treat that's grain-free and dairy-free, perfect for those following a paleo lifestyle. The almond flour provides a nutty flavor and tender texture, while the raspberry jam adds a burst of fruity sweetness.

Ingredients: 2 cups almond flour. 1/4 teaspoon sea salt. 1/4 teaspoon baking soda. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup raspberry jam, preferably homemade.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, combine almond flour, sea salt, and baking soda. Stir in melted coconut oil, maple syrup, and vanilla extract until well combined. Roll the dough into small balls and place them on the prepared baking sheet. Using your thumb, make an indentation in the center of each cookie. Fill each indentation with raspberry jam. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Try this Cajun Chicken Pasta for a simple weeknight dinner packed with flavor!

Ingredients: 2 chicken breasts, sliced. 2 tbsp Cajun seasoning. 200g penne pasta. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: Cajun seasoning should be used on chicken breasts. In a pan, heat the olive oil over medium-high heat. It will take about 5 to 7 minutes per side to cook the chicken until it is browned and done. Take it out of the pan and set it aside. Put the garlic, onion, and bell peppers in the same pan. It will take about 5 minutes of sauting until the vegetables are soft. In the meantime, cook the penne pasta according to the directions on the box. Remove the water and set it aside. Put cooked pasta into the pan with the vegetables. Add the Parmesan cheese and heavy cream. For about two to three minutes, stir the sauce until it gets thick and creamy. Cut up the cooked chicken and put it back in the pan. Use a stir to mix. Add pepper and salt to taste. Before serving, sprinkle with fresh parsley. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Dutch oven chicken recipe is based on Greek food and combines traditional Mediterranean flavors with the ease of cooking in one pot. Garlic, lemon, and fragrant herbs are mixed into the chicken, and then onions, tomatoes, and olives are added for a burst of freshness and tanginess. With the creamy feta cheese on top, it's a filling and tasty meal.

Ingredients: 1 whole chicken, cut into pieces. 1/4 cup olive oil. 4 cloves garlic, minced. 1 lemon, juiced. 2 teaspoons dried oregano. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 1 onion, sliced. 1 cup cherry tomatoes. 1/2 cup Kalamata olives. 1/4 cup crumbled feta cheese.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix together olive oil, minced garlic, lemon juice, oregano, thyme, rosemary, salt, and pepper. Place the chicken pieces in a Dutch oven and pour the olive oil mixture over them. Rub the mixture evenly over the chicken pieces. Arrange onion slices, cherry tomatoes, and Kalamata olives around the chicken in the Dutch oven. Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for about 45-50 minutes or until the chicken is cooked through and the vegetables are tender. Once cooked, sprinkle crumbled feta cheese over the chicken and vegetables before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

Slow cooker chicken gnocchi soup that is hearty and comforting. Great for busy days when you don't have time to cook.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup carrots, diced. 1 cup celery, diced. 1 cup frozen spinach. 1 cup half and half. 1 cup grated Parmesan cheese. 16 oz package gnocchi. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Cut up chicken, onion, garlic, chicken broth, carrots, celery, frozen spinach, dried thyme, salt, and pepper. Put all of this in a slow cooker. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the gnocchi, half-and-half, and grated Parmesan cheese 30 minutes before you serve. Use a stir to mix. Put the lid back on and cook for another 30 minutes, or until the gnocchi is soft. If you want, you can serve it hot with extra Parmesan cheese and fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

These delicious muffins are inspired by Starbucks' hot cocoa flavor and are loaded with chocolate chips for an extra indulgent treat. The optional mini marshmallows add a fun twist reminiscent of a cozy cup of hot cocoa by the fireplace.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 1 cup hot cocoa prepared. 1/3 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 1 cup chocolate chips. 1/2 cup mini marshmallows optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Mix the flour, cocoa powder, brown sugar, baking soda, baking powder, granulated sugar, and salt in a large bowl using a whisk. Put the hot chocolate, vegetable oil, egg, and vanilla extract in a different bowl and mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. If you want to use them, fold in the mini marshmallows and chocolate chips. Fill up each muffin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take them out of the oven and let them cool for a few minutes in the muffin tin. Then, move them to a wire rack to cool all the way through. Have fun with your Starbucks Chocolate Chip Hot Cocoa Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

This casserole is a low-carb take on the classic chicken parmesan. The juicy chicken, tangy marinara sauce, and gooey melted cheese give it a lot of flavor.

Ingredients: 2 lbs chicken breasts, diced. 2 cups marinara sauce sugar-free. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese for topping. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp Italian seasoning. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add diced chicken to the skillet and season with Italian seasoning, salt, and pepper. Cook until chicken is browned on all sides. Pour marinara sauce into the skillet with the chicken and stir to combine. Simmer for 5 minutes. Transfer the chicken mixture to a casserole dish. Sprinkle shredded mozzarella and 1/2 cup grated Parmesan cheese evenly over the top. In a small bowl, mix almond flour and remaining 1/4 cup grated Parmesan cheese. Sprinkle this mixture over the cheese layer. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through. Garnish with fresh basil leaves before serving, if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the flavors of your favorite Thai takeout dish with this easy Slow Cooker Chicken Pad Thai recipe. Tender chicken, rice noodles, and crunchy vegetables are simmered in a flavorful sauce, creating a delicious and satisfying meal.

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 8 oz rice noodles. 1 red bell pepper, thinly sliced. 1 cup shredded carrots. 1/2 cup chicken broth. 1/4 cup soy sauce. 3 tablespoons brown sugar. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon rice vinegar. 1 tablespoon sriracha sauce optional. 1/4 cup chopped peanuts. 3 green onions, chopped. 2 tablespoons cilantro, chopped. Lime wedges, for serving.

Instructions: In a slow cooker, combine chicken, rice noodles, red bell pepper, and carrots. In a separate bowl, mix together chicken broth, soy sauce, brown sugar, garlic, ginger, rice vinegar, and sriracha sauce. Pour the sauce over the chicken and vegetables in the slow cooker, ensuring everything is evenly coated. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and noodles are tender. Before serving, sprinkle with chopped peanuts, green onions, and cilantro. Serve hot with lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Keto Mango Strawberry Smoothie is a delicious and nutritious snack option for those following a ketogenic diet. Packed with healthy fats from avocado and MCT oil, along with fiber-rich chia seeds, it's a satisfying treat without the excess carbs.

Ingredients: 1/2 cup frozen mango chunks. 1/2 cup frozen strawberries. 1/2 small avocado, peeled and pitted. 1/2 cup unsweetened almond milk. 1 tablespoon chia seeds. 1/2 teaspoon vanilla extract. 1 tablespoon MCT oil or coconut oil. Stevia or erythritol to taste optional.

Instructions: Frozen mango, strawberries, avocado, almond milk, chia seeds, vanilla extract, and MCT oil should all be put into a blender. Mix until it's creamy and smooth. For more sweetness, you can taste the smoothie and add erythritol or stevia if you want. Once more, blend for a short time to incorporate the sweetener. Pour into glasses and serve right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

This pairing of Bannon and La Purcelle is a great way to enjoy the rich and creamy flavors of French regional cheeses. The taste of Bannon is strong and earthy, while the taste of La Purcelle is delicate and complex. With different kinds of crackers, bread, fresh fruits, and a bottle of Bordeaux red wine, this cheese platter is great for a party or a cozy night in.

Ingredients: 1 wheel of Bannon cheese. 1 wheel of La Purcelle cheese. Assorted crackers and bread for serving. Fresh fruits such as grapes, figs, and apples. Honey or fruit preserves for drizzling optional. 1 bottle of Bordeaux red wine.

Instructions: Arrange the Bannon and La Purcelle cheeses on a cheese board. Place assorted crackers, bread, and fresh fruits around the cheeses. If desired, drizzle honey or fruit preserves over the cheeses for added sweetness. Pour Bordeaux red wine into wine glasses and serve alongside the cheese board. Encourage guests to try different combinations of cheeses with crackers, bread, fruits, and wine.

Prep Time: 10 minutes

Cook Time: 0 minutes

This tuna casserole is comforting and filling, and it's perfect for weeknight dinners since it doesn't have any gluten or dairy. Tuna, a variety of vegetables, creamy coconut milk, and gluten-free pasta are all mixed together and baked until they are perfect. Nutritional yeast makes food taste cheesy without using dairy. This makes it good for people who are allergic to dairy or are on a dairy-free diet.

Ingredients: 12 ounces gluten-free pasta. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 cup frozen peas. 2 5-ounce cans tuna, drained. 1 14-ounce can coconut milk. 1/4 cup nutritional yeast. 2 tablespoons gluten-free tamari or soy sauce. 1 tablespoon Dijon mustard. 1 teaspoon dried thyme. 1/2 teaspoon paprika. Salt and pepper to taste. 1/4 cup gluten-free breadcrumbs optional, for topping.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the gluten-free pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the diced onion and cook for about 5 minutes, until the onion turns clear. To the pan, add chopped red bell pepper, minced garlic, and frozen peas. Add the vegetables and saut for three to four more minutes, until they are soft. Add coconut milk, nutritional yeast, tamari or soy sauce, dried thyme, paprika, salt, and pepper, and mix well. Combine well by mixing. Toss the cooked pasta in the pan with the sauce until it's all covered. Put the mixture in a casserole dish that has been greased. For extra crunch, you can sprinkle gluten-free breadcrumbs on top if you want to. Put the dish in an oven that has already been heated up and bake it for 20 to 25 minutes, or until it is bubbling and the breadcrumbs are golden brown. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Vegan Irish Colcannon recipe offers a delightful twist on traditional mashed potatoes by incorporating finely shredded cabbage, resulting in a creamy, flavorful dish perfect for St. Patrick's Day or any cozy meal. The vegan butter and almond milk ensure a rich and creamy texture without the need for dairy.

Ingredients: 4 large potatoes, peeled and cubed. 1/2 head cabbage, finely shredded. 1/4 cup vegan butter. 1/2 cup unsweetened almond milk or any plant-based milk. Salt and pepper to taste. 2 green onions, thinly sliced optional, for garnish.

Instructions: In a large pot of salted water, boil the potatoes for about 15 to 20 minutes, or until they are soft. Shred the cabbage and steam it in a different pot until it's soft, about 5 to 7 minutes. Put the potatoes back in the pot after draining them. Mash the potatoes with the vegan butter and almond milk until they are smooth and creamy. Add the steamed cabbage and season with salt and pepper to taste. Put the colcannon on a serving dish. If you want, you can top it with sliced green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

These pecan snowballs are a delicious treat that can be used for any event. They are buttery, nutty, and covered in powdered sugar, so they're great for holiday parties or just for treating yourself every day.

Ingredients: 2 cups pecans, finely chopped. 1 cup all-purpose flour. 1/4 cup powdered sugar, plus extra for coating. 1/2 cup vegan butter, softened. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together pecans, flour, and powdered sugar. Add softened vegan butter and vanilla extract to the dry mixture. Mix until well combined and a dough forms. Shape the dough into 1-inch balls and place them on a parchment-lined baking sheet. Bake for 15-18 minutes, or until lightly golden brown. Allow the cookies to cool slightly, then roll them in powdered sugar while still warm. Let the cookies cool completely, then roll them in powdered sugar again for a snowy finish. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes

These cupcakes that look like Impossible Pumpkin Pie are a fun take on the classic pumpkin pie. The inside is like pumpkin pie and the outside is like a cupcake. Great for fall or whenever you want something pumpkin-y!

Ingredients: 1 can 15 ounces pumpkin puree. 1 can 12 ounces evaporated milk. 3/4 cup white sugar. 1/2 cup all-purpose flour. 1/4 cup unsalted butter, melted. 2 large eggs. 2 teaspoons vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/4 teaspoon baking soda.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Add the pumpkin puree, evaporated milk, and sugar to a large mixing bowl. Mix everything together well. Mix the eggs, vanilla extract, and melted butter into the mixture. Stir the mixture until it is smooth. Mix the flour, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda together in a different bowl. Add the dry ingredients to the wet ones one at a time, stirring constantly until everything is well mixed. Fill up each cupcake liner about three quarters of the way to the top with batter. After the oven is hot, bake the cupcakes for 20 to 25 minutes, or until they are set and a toothpick inserted into the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes before moving them to a wire rack to cool all the way down. After the cupcakes have cooled, you can either dust them with powdered sugar or put whipped cream on top of them before serving. Have fun with your tasty Impossible Pumpkin Pie Cupcakes!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Vegan Sweet Potato Massaman Curry is a tasty and comforting meal made with sweet potatoes, creamy coconut milk, and fragrant spices.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 can 400ml coconut milk. 2 tablespoons massaman curry paste. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, sliced. 1 cup vegetable broth. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon peanut butter. 1 tablespoon lime juice. 1/4 cup roasted peanuts, crushed. Fresh cilantro leaves, for garnish. Cooked rice, for serving.

Instructions: In a large pot, heat some oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced red bell pepper, cook for another 2 minutes. Stir in the massaman curry paste and cook for 1 minute until fragrant. Add the diced sweet potatoes, coconut milk, vegetable broth, soy sauce, maple syrup, and peanut butter. Bring to a simmer and let it cook until the sweet potatoes are tender, about 15-20 minutes. Once the sweet potatoes are cooked, stir in the lime juice. Serve the curry over cooked rice, garnished with crushed peanuts and fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

For a hectic morning, these Paleo egg muffins make the ideal gluten-free breakfast. Rich in vegetables and high in protein, they can be prepared in advance and quickly consumed.

Ingredients: 8 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup chopped spinach. Salt and pepper to taste.

Instructions: Set the oven temperature to 175C 350F. Beat the eggs thoroughly in a bowl. Add the chopped spinach, tomatoes, onions, and diced bell peppers. Blend thoroughly. To taste, add salt and pepper for seasoning. Use coconut oil to grease or line a muffin tin with parchment paper liners. Evenly pour the egg mixture into each muffin cup. Bake for 20 to 25 minutes, or until the tops of the egg muffins are lightly golden and set. Let cool slightly before arranging to serve. Savor these healthy, gluten-free Paleo egg muffins for breakfast!

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in the flavors of apple pie in a convenient parfait form. Layers of graham cracker crust, vanilla yogurt, and apple pie filling create a delightful treat topped with whipped cream and cinnamon.

Ingredients: 1 cup graham cracker crumbs. 2 tablespoons melted butter. 2 cups vanilla yogurt. 1/4 cup honey. 2 cups apple pie filling homemade or store-bought. 1 cup whipped cream. Cinnamon for garnish.

Instructions: The crust is made by mixing graham cracker crumbs and melted butter in a bowl. Fill glasses or jars with the crust mixture and press it into the bottom of them. Vanilla yogurt and honey should be mixed well in a different bowl. In the serving glasses, put the yogurt mixture on top of the crust. Follow the steps below to add apple pie filling on top of the yogurt. Repeat the layers until the glasses are full. Add a dollop of whipped cream on top to finish. As a finishing touch, sprinkle cinnamon on top of the whipped cream. Put it in the fridge for at least an hour before you serve it. Enjoy the tasty Apple Pie Cupcake Parfait when it's cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

This Roasted Chipotle Cauliflower Tofu Veggie Bowl is a delicious and nutritious vegan meal packed with flavor and texture. The combination of roasted chipotle cauliflower and tofu with quinoa or rice, mixed veggies, avocado, and fresh cilantro creates a satisfying and wholesome dish perfect for a quick weeknight dinner or meal prep.

Ingredients: 1 head cauliflower, cut into florets. 1 block tofu, pressed and cubed. 2 tablespoons olive oil. 2 teaspoons chipotle powder. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 2 cups cooked quinoa or rice. 2 cups mixed veggies such as bell peppers, zucchini, and carrots, diced. 1 avocado, sliced. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the tofu cubes and cauliflower florets to a large bowl. Add the olive oil, chipotle powder, smoked paprika, garlic powder, salt, and pepper. Toss the food until it is well covered. Place the cauliflower and tofu mix in a single layer on a baking sheet that has been lined with parchment paper. Put the cauliflower and tofu in a hot oven and roast for 25 to 30 minutes, flipping them over halfway through, until the cauliflower is soft and the tofu is golden brown. Follow the directions on the package to cook the quinoa or rice and get the mixed vegetables ready while the cauliflower and tofu are roasting. To put the bowls together, add cooked quinoa or rice to each serving bowl. Add roasted chipotle cauliflower and tofu, mixed vegetables, sliced avocado, and fresh cilantro on top. Serve with lime wedges on the side so that you can squeeze them over the bowls before you eat.

Prep Time: 15 minutes

Cook Time: 30 minutes