Touch of Dance

These muffins are reminiscent of carrot cake but are packed with nutrients for a satisfying breakfast.

Ingredients: 1 cup grated carrots. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk. 1 tsp vanilla extract. 1 1/2 cups whole wheat flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 cup chopped walnuts optional.

Instructions: Preheat oven to 350F 175C and grease a muffin tin. In a bowl, mix grated carrots, applesauce, maple syrup, almond milk, and vanilla extract. In another bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg. Add wet ingredients to dry ingredients and mix until just combined. Fold in chopped walnuts if using. Divide batter evenly into muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

Slow Cooker Balsamic Pork is easy to make and tastes great. Slow-cooked lean pork cubes in a tangy balsamic sauce make a dish that is both sweet and savory that makes your mouth water.

Ingredients: 2 lbs lean pork, cubed. Salt and black pepper to taste. 1 teaspoon garlic powder. 1 teaspoon dried thyme. 1/2 cup balsamic vinegar. 1/4 cup soy sauce. 1/4 cup honey. 1 cup chicken broth. 2 tablespoons cornstarch optional, for thickening. Fresh parsley, chopped for garnish.

Instructions: Add salt, black pepper, garlic powder, and dried thyme to the pork cubes. Put honey, soy sauce, vinegar, and chicken broth in a bowl and mix them together. Put pork that has been seasoned in the slow cooker. Cover the pork with the balsamic mixture by pouring it over it. Let the pork cook on low for 6 to 8 hours, or until it's soft. No need to: In the last 30 minutes of cooking, mix cornstarch with water and stir it into the slow cooker. This will make the sauce thicker. Add chopped fresh parsley on top when you're done. The Slow Cooker Balsamic Pork is very tasty when served over rice or quinoa. This pork dish with balsamic vinegar is easy to make and tastes great.

Prep Time: 15 minutes

Cook Time: 360 minutes

A delicious and healthy sandwich with a tasty tuna salad that has cranberries and apples for sweetness, celery for crunch, and a creamy dressing.

Ingredients: 2 cans 5 oz tuna, drained. 1/2 cup diced apple. 1/4 cup chopped celery. 1/4 cup dried cranberries. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. Salt and pepper to taste. 8 slices whole grain bread. 4 lettuce leaves.

Instructions: In a mixing bowl, combine tuna, diced apple, chopped celery, dried cranberries, mayonnaise, and Dijon mustard. Mix well. Season with salt and pepper to taste. Divide the tuna salad mixture evenly among 4 slices of whole grain bread. Top each with a lettuce leaf. Cover with remaining slices of bread to form sandwiches. Slice sandwiches in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

These banana pancakes are a nutritious and delicious option for babies who are starting to explore solid foods. They are easy to make and packed with the goodness of ripe bananas and oats. You can customize them by adding a pinch of cinnamon or a touch of salt, depending on your baby's preferences.

Ingredients: 1 ripe banana. 1 egg. 2 tablespoons oat flour. 1/4 teaspoon cinnamon optional. A pinch of salt optional.

Instructions: In a bowl, mash the ripe banana until it's smooth. Mix well after adding the egg. Add the oat flour, cinnamon if using, and a pinch of salt. Mix the batter until it's smooth. Warm up a nonstick skillet over low to medium heat and add a little butter or oil to coat it. Put little spoonfuls of the pancake batter on the pan to make little pancakes. Cook them for two to three minutes on each side, or until they are fully cooked and golden brown. Allow them to cool a bit before giving them to your baby. You can serve it plain or with yogurt or fruit puree on top to make it taste better. Have fun making banana pancakes at home with your child!

Prep Time: 10 minutes

Cook Time: 10 minutes

Tender chicken breasts stuffed with ripe pears and AIP-friendly pesto sauce are wrapped in sugar-free bacon to create a flavorful and cozy dinner in this AIP-friendly Paleo recipe. It's a delicious blend of flavors that will fulfill your appetite and respect your dietary guidelines.

Ingredients: 2 boneless, skinless chicken breasts. 4 slices of sugar-free bacon. 1 ripe pear, thinly sliced. 1/4 cup AIP-friendly pesto sauce. 1 tablespoon olive oil. Salt and black pepper to taste.

Instructions: Preheat your oven to 375F 190C. Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. Season the chicken breasts with a pinch of salt and black pepper. Spread a thin layer of AIP-friendly pesto sauce on one side of each chicken breast. Place the thinly sliced pear on top of the pesto-covered side of the chicken breasts. Carefully roll up each chicken breast with the pear slices inside, and wrap 2 slices of bacon around each chicken breast to secure the pear and pesto filling. Heat olive oil in an oven-safe skillet over medium-high heat. Add the bacon-wrapped chicken breasts to the skillet and sear them for 2-3 minutes on each side until the bacon becomes slightly crispy. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165F 74C. Remove from the oven and let it rest for a few minutes before serving. Slice the chicken breasts, serve, and enjoy your delicious Paleo-friendly Pear and Pesto Bacon Wrapped Chicken!

Prep Time: 15 minutes

Cook Time: 30 minutes

These tasty potato and red cabbage tikkis are a great vegan take on the traditional potato cutlet. When you mix grated potatoes with bright red cabbage and fragrant spices, you get a tasty and filling snack or appetizer.

Ingredients: 2 cups grated potatoes. 1 cup finely chopped red cabbage. 1/2 cup finely chopped onions. 2 tablespoons chickpea flour. 1 teaspoon ginger-garlic paste. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. Salt to taste. 2 tablespoons vegetable oil for frying.

Instructions: Grate the potatoes and add them to a large bowl. Add the red cabbage, onions, chickpea flour, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. You can make small patties or tikkis out of the mixture. In a pan, heat the vegetable oil over medium heat. It will take about 34 minutes on each side to fry the tikkis until they are golden brown and crispy. Remove from the pan and lay on a paper towel to soak up any extra oil. Warm it up and serve it with your favorite vegan spread or dip.

Prep Time: 15 minutes

Cook Time: 15 minutes

The quinoa, flaxseed, chia seeds, and hemp seeds in this gluten-free, high-protein bread are all full of important nutrients. It makes a great healthy breakfast or snack!

Ingredients: 2 cups cooked quinoa. 4 eggs. 1/3 cup olive oil. 1/3 cup almond milk. 1 tablespoon honey. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 cup ground flaxseed. 1/4 cup chia seeds. 1/4 cup hemp seeds.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix together quinoa, eggs, olive oil, almond milk, and honey until well combined. Add baking powder, salt, ground flaxseed, chia seeds, and hemp seeds. Stir until evenly distributed. Pour the mixture into a greased loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 50 minutes

A savory and filling take on a classic nacho, these are called Steak and Potato Nachos. Full of melt-in-your-mouth crispy potato chips, tender sliced steak, and vibrant toppings, they're a great snack or appetizer.

Ingredients: 1 lb flank steak, thinly sliced. 4 cups thick-cut potato chips. 1 cup shredded cheddar cheese. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/4 cup sliced pickled jalapeos. 1/4 cup sour cream. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Set the oven temperature to 400F 200C. Heat the olive oil in a sizable oven-safe skillet over medium-high heat. Season the flank steak with salt, pepper, cumin, and chili powder after slicing it thinly. Cook until browned, 2 to 3 minutes per side. Take out and place aside from the skillet. Spread the thick-cut potato chips evenly in the same skillet. Over the potato chips, scatter the shredded cheddar cheese. Arrange the cooked flank steak between a layer of cheese and chips. Top with sliced pickled jalapeos, diced tomatoes, and diced red onion. After preheating the oven, place the skillet inside and bake for five to seven minutes, or until the cheese is bubbling and melted. After taking the skillet out of the oven, cover the nachos with sour cream. Add fresh cilantro leaves as a garnish. Enjoy your delectable steak and potato nachos right away after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in a nutritious and delicious breakfast with this Super Healthy Chocolate Apple Cinnamon Oatmeal. It's a satisfying blend of rolled oats, fresh apples, rich cocoa, and warm cinnamon, sweetened with natural honey or maple syrup. Topped with nuts and dark chocolate chips, it's a delightful way to start your day.

Ingredients: 1 cup rolled oats. 2 cups unsweetened almond milk. 1 medium apple, chopped. 2 tablespoons unsweetened cocoa powder. 1 teaspoon ground cinnamon. 2 tablespoons honey or maple syrup. 1/4 cup chopped almonds or walnuts. 1/4 cup dark chocolate chips. Fresh apple slices and extra cinnamon for garnish optional.

Instructions: In a medium saucepan, combine the rolled oats and almond milk. Bring the mixture to a gentle simmer over medium heat. Stir in the chopped apple, cocoa powder, ground cinnamon, and honey or maple syrup. Continue to cook and stir for 5-7 minutes, or until the oats are tender and the mixture thickens to your desired consistency. Remove the oatmeal from heat and stir in the chopped nuts and dark chocolate chips. Serve the chocolate apple cinnamon oatmeal in bowls, garnished with fresh apple slices and a sprinkle of cinnamon if desired. Enjoy your super healthy breakfast!

Prep Time: 10 minutes

Cook Time: 10 minutes

Vegan Singapore Noodles are a delightful blend of rice noodles, colorful vegetables, tofu, and aromatic spices. This dish is bursting with flavors and textures, making it a perfect meal for any occasion.

Ingredients: 200g rice noodles. 2 tbsp sesame oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 100g tofu, diced. 2 tbsp soy sauce. 1 tbsp curry powder. 1 cup bean sprouts. 2 green onions, chopped. 1 lime, juiced. Salt and pepper to taste.

Instructions: As directed on the package, cook the rice noodles. Once they are done, drain them and set them aside. On medium heat, warm up the sesame oil in a big pan. Saut the garlic and onion for about two minutes, until the smell is nice. Put in the tofu, carrot, and red bell pepper. Cook for three to four more minutes, until the vegetables are soft. Add the curry powder and soy sauce and mix well. Toss the cooked noodles, bean sprouts, and green onions together in the pan. Add two to three more minutes of cooking time until everything is hot. Add salt and pepper to the noodles after you squeeze lime juice over them. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Roasted Carrots with Honey, Rosemary, and Thyme are a perfect side dish that's easy to make and bursting with flavor. The carrots are tossed in olive oil, honey, and fresh herbs, then roasted until tender and caramelized. They make a delicious addition to any meal and are sure to become a family favorite!

Ingredients: 1 lb carrots, peeled and cut into sticks. 2 tablespoons olive oil. 1 tablespoon honey or sugar-free alternative. 1 teaspoon chopped fresh rosemary. 1 teaspoon chopped fresh thyme. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the carrot sticks with olive oil, honey, chopped rosemary, and chopped thyme until evenly coated. Season with salt and pepper to taste. Spread the carrots in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through. Remove from the oven and serve immediately.

Prep Time: 10 minutes

Cook Time: 25 minutes

This chicken and vegetable dish made in a slow cooker with honey garlic is easy to make and tastes great. The savory and sweet sauce soaks into the soft chicken and vegetables, making every bite tasty and filling.

Ingredients: 4 chicken breasts. 1 cup baby carrots. 1 cup broccoli florets. 1/2 cup honey. 1/4 cup soy sauce. 4 cloves garlic, minced. 1 tablespoon cornstarch. 1 tablespoon water. Salt and pepper to taste.

Instructions: Put chicken breasts at the bottom of a slow cooker. Baby carrots and broccoli florets should be put on top of the chicken. Put honey, soy sauce, garlic powder, salt, and pepper in a small bowl. Add the honey garlic mix to the chicken and vegetables. Cook on low for 6 hours or high for 34 hours with the lid on. Take the vegetables and chicken out of the slow cooker when they are done cooking and set them aside. To make a slurry, mix cornstarch and water in a small bowl. Mix the slurry with the sauce in the slow cooker and add it. Put the chicken and vegetables back in the slow cooker and cover them with the thickened sauce. Place hot on top of noodles or rice. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

This refreshing and flavorful salad combines the goodness of grilled chicken with the sweetness of mango and creaminess of avocado. It's a taste of California in a bowl!

Ingredients: 2 boneless, skinless chicken breasts. 1 teaspoon olive oil. Salt and pepper to taste. 1 ripe mango, peeled and diced. 1 avocado, peeled, pitted, and diced. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 4 cups mixed salad greens. 1/4 cup sliced almonds. 1/4 cup crumbled feta cheese. 1/4 cup balsamic vinaigrette dressing.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the chicken breasts and brush them with olive oil. The chicken should be cooked all the way through after 6 to 8 minutes on each side. Take a break for a few minutes and then cut it into thin strips. Put the lettuce, mixed salad greens, sliced almonds, red onion, cilantro, and crumbled feta cheese in a large salad bowl. Place the chicken slices that have been grilled on top. Spread the balsamic vinaigrette dressing on top of the salad. Toss the ingredients together gently to mix them. Enjoy your California Grilled Chicken Avocado and Mango Salad right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious and indulgent sandwich featuring gooey Gouda cheese, tangy lemon-infused asparagus, crispy bacon, and a perfectly fried egg, all sandwiched between slices of buttery grilled bread.

Ingredients: 4 slices of bread. 8 slices of Gouda cheese. 8 spears of asparagus, trimmed. 1 lemon, zest and juice. 4 slices of bacon. 4 eggs. Butter for grilling. Salt and pepper to taste.

Instructions: Set a grill or grill pan over medium heat to get it hot. Toss asparagus spears with lemon zest, lemon juice, salt, and pepper in a bowl. For 3 to 4 minutes, turn the asparagus every now and then until it's soft. Put away. Cook bacon in a pan until it gets crispy. Place on paper towels to drain. Fry eggs in the same pan until they're done the way you like them. Add pepper and salt. Put away. Each piece of bread should have one side brushed with butter. Butter one side of four bread slices and put two slices of Gouda on that side. Add a fried egg, cooked bacon, and grilled asparagus on top. Add one more slice of Gouda and the rest of the bread slices, buttered sides facing out. In a skillet over medium-low heat, grill the sandwiches for about 3 minutes on each side, or until the bread is golden brown and the cheese melts. If you want, you can serve the sandwich hot with extra lemon wedges to squeeze over it.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Chicken Crepes are a delightful savory dish that combines tender chicken, mushrooms, and spinach, all wrapped in delicate crepes and smothered in a creamy sauce. Perfect for a special brunch or dinner!

Ingredients: 1 cup all-purpose flour. 2 large eggs. 1 1/4 cups milk. 1/4 teaspoon salt. 1 tablespoon melted butter. 1 cup cooked chicken, shredded. 1/2 cup mushrooms, sliced. 1/2 cup spinach, chopped. 1/2 cup grated Swiss cheese. Salt and pepper to taste. 1 tablespoon olive oil. 1/2 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1/4 teaspoon nutmeg. Fresh parsley for garnish.

Instructions: Put the flour, eggs, milk, 1/4 teaspoon of salt, and melted butter in a blender. Mix until it's smooth. You should let the crepe batter sit for 30 minutes. Place a nonstick skillet over medium-low heat and lightly coat it with butter or oil. Place a small amount of crepe batter in the pan and swirl it around to cover the bottom evenly. It will take about one to two minutes of cooking until the edges of the crepe begin to lift. Turn the crepe over and cook for one to two more minutes. Do it again with the rest of the batter to make 810 crepes. Warm up the olive oil in a different pan over medium-low heat. After you add the mushrooms, cook for about 5 minutes, or until they release their water and get soft. It's time to cook the spinach. Take it off the heat and set it aside. Heavy cream and chicken broth should be mixed in the same pan. Bring it to a low boil, then add the nutmeg and grated Parmesan cheese. For two to three minutes, until the sauce gets thicker, simmer. Add pepper and salt to taste. Place a crepe on a clean surface to put it together. Put some of the chicken and vegetable mix on top, then sprinkle some Swiss cheese on top and drizzle some of the creamy sauce over it. To make a triangle, fold the crepe in half and then in half again. Do it again with the rest of the filling and crepes. Put the stuffed crepes in a baking dish. Pour the rest of the sauce over them, and then top with more Swiss cheese. Set the oven to 350F 175C and bake the crepes for about 15 minutes, or until they are warm all the way through and the cheese is melted and bubbly. Before serving, sprinkle with fresh parsley. Have fun with your tasty chicken crepes!

Prep Time: 30 minutes

Cook Time: 30 minutes

Indulge in the creamy richness of homemade ice cream with a delightful blend of mocha and banana flavors, complemented by bursts of chocolate chips.

Ingredients: 4 ripe bananas, frozen. 2 tablespoons cocoa powder. 2 tablespoons strong brewed coffee, cooled. 1/4 cup chocolate chips.

Instructions: Freeze bananas and then peel and cut them up. Put the frozen banana slices, cocoa powder, and cooled brewed coffee in a blender or food processor and blend or process them together. If you need to, scrape down the sides of the blender or food processor as you blend to make the mixture smooth and creamy. Add the chocolate chips and mix them in. Put the mixture in a container that can go in the freezer. Freeze for at least two hours, or until it is firm. Enjoy the mocha chip banana ice cream that you've made.

Prep Time: 10 minutes

Cook Time: 0 minutes

This quick and elegant dish combines tender beef filets with the sweet and juicy flavor of ripe pears and the creamy richness of Gorgonzola cheese. It's perfect for a special dinner or whenever you're craving a delicious steak.

Ingredients: 4 beef filet steaks 6 ounces each. Salt and freshly ground black pepper. 2 tablespoons olive oil. 2 ripe pears, cored and sliced. 4 ounces Gorgonzola cheese, crumbled. 2 tablespoons chopped fresh parsley.

Instructions: On both sides, sprinkle the beef filets with a lot of salt and pepper. Put olive oil in a big skillet and heat it over medium-high heat. Put in the beef filets and cook for 4 to 5 minutes on each side for medium-rare or until done to your liking. Take the meat out of the pan and set it aside for a few minutes. Put the pear slices in the same pan and cook them for two to three minutes, until they start to turn brown. Put the beef filets back in the pan, and then add the same amount of Gorgonzola cheese to each one. Cover the pan to let the cheese melt. As soon as the cheese melts, add the chopped parsley on top. Put pear slices and Gorgonzola cheese on top of the beef filets before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes