Natalie Mars

This warm and hearty soup is the perfect comfort food to keep you cozy as the temperatures drop. Packed with nutritious vegetables and flavorful herbs, it's a satisfying meal for chilly days.

Ingredients: 2 cups diced potatoes. 1 cup chopped carrots. 1 cup chopped celery. 1 cup chopped onion. 4 cups vegetable broth. 1 can 15 ounces diced tomatoes. 1 can 15 ounces kidney beans, drained and rinsed. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Put onion, carrots, celery, potatoes, diced tomatoes, and kidney beans in a large pot. Add vegetable broth and mix well. Salt and pepper should be added along with the dried oregano and thyme. Once the mixture starts to boil, lower the heat and let it cook for 20 to 25 minutes, or until the vegetables are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

If you want to make sangria with an autumnal twist, try Spiced Cider Sangria. It has the warmth of apple cider, the freshness of white wine, and the richness of brandy. It has seasonal fruits and spices in it, which makes it perfect for cozy get-togethers or fun events.

Ingredients: 1 bottle of dry white wine. 2 cups apple cider. 1/4 cup brandy. 1/4 cup orange liqueur. 2 apples, sliced. 1 orange, sliced. 1 cinnamon stick. 4 whole cloves. 1/4 cup honey optional, for sweetness.

Instructions: In a large pitcher, combine the white wine, apple cider, brandy, and orange liqueur. Add the sliced apples, orange slices, cinnamon stick, and cloves. Stir well to combine. Cover and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld. Before serving, taste and stir in honey if desired for extra sweetness. Serve chilled, garnished with additional apple slices and cinnamon sticks if desired.

Prep Time: 10 minutes

Cook Time: 0 minutes

With just a hint of vanilla, these pancakes are a great mix of apple sweetness and Greek yogurt creaminess. The blender makes it easy to make the batter!

Ingredients: 1 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup Greek yogurt. 1/2 cup milk. 1 egg. 2 tbsp maple syrup. 1 tsp vanilla extract. 1 apple, peeled, cored, and diced.

Instructions: Put the all-purpose flour, baking powder, baking soda, and salt in a blender and blend them together. In a blender, mix the Greek yogurt, milk, egg, maple syrup, and vanilla extract. Mix the ingredients together in a blender until the batter is smooth. Moving the batter to a mixing bowl, add the apple dice and mix them in. Put a nonstick skillet or griddle over medium-high heat and use cooking spray or butter to lightly coat it. For every pancake, pour 1/4 cup of the batter onto the hot pan. Once the pancakes start to bubble on top, flip them over and cook the other side until it's golden brown. Top the pancakes with your favorite things, like yogurt or maple syrup, while they are still hot. Have fun with your tasty Apple Vanilla Greek Yogurt Blender Pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Indulge in the creamy goodness of this savory sausage soup. Perfect for a cozy night in or to warm up on a chilly day.

Ingredients: 1 lb sausage. 1 onion, diced. 2 cloves garlic, minced. 4 cups chicken broth. 2 cups diced potatoes. 1 cup heavy cream. 1 cup shredded cheddar cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, cook sausage over medium heat until browned. Remove excess grease. Add diced onions and minced garlic to the pot. Cook until onions are translucent. Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender. Stir in heavy cream and shredded cheddar cheese until well combined and cheese is melted. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Farmhouse Slow Cooker Chicken Stew is a hearty and comforting dish that brings warmth to any kitchen. With tender chicken and flavorful vegetables simmered in a savory broth, it's the perfect meal to come home to after a long day.

Ingredients: 2 lbs chicken thighs, boneless and skinless. 3 carrots, sliced. 2 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 cup chicken broth. 1 can diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Place chicken thighs, carrots, celery, onion, and garlic in the slow cooker. Add chicken broth, diced tomatoes, dried thyme, dried rosemary, salt, and pepper. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

These rocky road cookies feature a delectable combination of crunchy almonds, sweet white chocolate chips, and gooey marshmallows. A delicious treat for any occasion!

Ingredients: 1 cup all-purpose flour. 1/3 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup white chocolate chips. 1/2 cup chopped almonds. 1/2 cup mini marshmallows.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate larger bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined. Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Stir in the white chocolate chips, chopped almonds, and mini marshmallows. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious rocky road cookies with your loved ones!

Prep Time: 15 minutes

Cook Time: 10-12

A hearty and nutritious stew made with tender pork and a variety of vegetables, cooked slowly to perfection in a savory broth.

Ingredients: 1 lb pork shoulder, cubed. 3 potatoes, diced. 2 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup frozen peas. 1 can diced tomatoes. 2 cups chicken broth. 2 teaspoons dried thyme. Salt and pepper to taste.

Instructions: Place pork, potatoes, carrots, onion, garlic, peas, diced tomatoes, and chicken broth into the slow cooker. Add dried thyme, salt, and pepper. Stir to combine ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until pork is tender. Adjust seasoning if necessary before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the rich and comforting flavors of a Salted Caramel Mocha Java coffee without the guilt. This sugar-free version is perfect for those following the THM-Fuel Pull plan.

Ingredients: 1 cup brewed Mocha Java coffee. 1 tablespoon sugar-free caramel syrup. 1 tablespoon unsweetened cocoa powder. 1/4 teaspoon sea salt. 1/4 cup unsweetened almond milk. 1/4 teaspoon vanilla extract. 1/4 teaspoon instant coffee granules optional. Stevia or your preferred sugar substitute to taste.

Instructions: Brew a cup of Mocha Java coffee using your preferred method. In a separate container, heat the unsweetened almond milk until it's warm but not boiling, then add the sugar-free caramel syrup and stir until well combined. In your serving mug, mix the brewed coffee, unsweetened cocoa powder, sea salt, and optional instant coffee granules. Pour the warm caramel almond milk mixture into the coffee mixture and stir well. Add stevia or your preferred sugar substitute to taste, adjusting the sweetness to your liking. Finally, stir in the vanilla extract and make sure all the ingredients are thoroughly mixed. Enjoy your Salted Caramel Mocha Java Sugar-Free coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Chicken Caesar sandwiches are made in a slow cooker with tender shredded chicken breasts cooked in a creamy Caesar dressing mixture. The sandwiches are served on toasted bread with tomato and lettuce.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup Caesar dressing. 1/2 cup grated Parmesan cheese. 1/2 cup chicken broth. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon black pepper. 8 slices of your favorite bread. 8 lettuce leaves. 8 tomato slices.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix together Caesar dressing, Parmesan cheese, chicken broth, garlic powder, onion powder, and black pepper. Pour the mixture over the chicken breasts. Cover and cook on low for 4-6 hours or until chicken is cooked through and tender. Once chicken is cooked, shred it using two forks. Toast bread slices if desired. Assemble sandwiches by placing shredded chicken on bread slices, topping with lettuce leaves and tomato slices. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Grilled Chicken Pesto Panini, inspired by Nutmeg Nanny, is a delicious and satisfying sandwich perfect for any meal. Juicy grilled chicken, flavorful pesto, and gooey mozzarella cheese are sandwiched between slices of crusty Italian bread, creating a mouthwatering combination of flavors and textures.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup pesto sauce. 8 slices of Italian bread. 8 slices of mozzarella cheese. 2 tablespoons olive oil.

Instructions: Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. Grill chicken for 6-8 minutes per side, or until cooked through. Spread pesto sauce on one side of each slice of bread. Place a grilled chicken breast on four slices of bread. Top each chicken breast with 2 slices of mozzarella cheese. Cover each sandwich with remaining slices of bread, pesto side down. Brush the outsides of the sandwiches with olive oil. Heat a panini press or grill pan over medium heat. Place sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until golden brown and cheese is melted. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Get creative this fall with these colorful and delicious cookies, perfect for decorating and enjoying during the autumn season.

Ingredients: 2 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. Food coloring orange, red, yellow. Royal icing for decorating. Edible glitter optional.

Instructions: In a bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In a separate large bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into three portions. Add a few drops of food coloring to each portion, one color per portion, kneading until the color is evenly distributed. Wrap each colored dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of each colored dough and roll them into small balls. Arrange the balls on the prepared baking sheet. Gently press down on each ball with a fork to create a decorative pattern. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, prepare the royal icing according to the package instructions. Divide the icing into small bowls and add food coloring to achieve desired colors. Decorate the cooled cookies with the colored icing, using piping bags or small brushes. Sprinkle edible glitter over the decorated cookies for an extra touch of magic, if desired. Allow the icing to set before serving or packaging the cookies.

Prep Time: 30 minutes

Cook Time: 12 minutes

Indulge in a creamy and delicious Paleo-friendly pumpkin ice cream that's perfect for satisfying your sweet cravings without straying from your dietary preferences. This dairy-free and refined sugar-free treat captures the flavors of fall in every bite.

Ingredients: 2 cups canned pumpkin puree. 1/2 cup full-fat coconut milk. 1/2 cup raw honey or maple syrup. 1 teaspoon pure vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon sea salt. 1/2 cup chopped pecans optional, for topping.

Instructions: Pureed pumpkin, coconut milk, honey or maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and sea salt should all be combined in a blender. Blend until smooth and well-combined with all the ingredients. Transfer the blend into an ice cream maker and process it in accordance with the manufacturer's guidelines, usually for 20 to 25 minutes, or until it achieves a consistency suitable for soft serve. To firm up, place the pumpkin ice cream in an airtight container and freeze for a further two to three hours. Add chopped pecans to the top before serving for flavor and crunch. Savor the taste of your homemade Paleo Pumpkin Ice Cream!

Prep Time: 10 minutes

Cook Time: 25 minutes

The frozen blueberries, ripe banana, Greek yogurt, almond milk, honey, and tangy lemon juice in this Blueberry Lemon Smoothie make it taste great and be good for you. Start your day off right with this or eat it as a snack to cool down.

Ingredients: 1 cup frozen blueberries. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. Juice of 1 lemon. Ice cubes optional.

Instructions: A ripe banana, Greek yogurt, almond milk, honey, and lemon juice should all be put into a blender. You can add ice cubes if you want the smoothie to be thicker and colder. Mix until it's creamy and smooth. If you want to change how sweet it is, you can add more honey. Put the smoothie in glasses and serve right away. Have fun drinking your cool Blueberry Lemon Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

The creamy avocados in this Avocado Salsa Salad are mixed with the bright flavors of tomatoes, cilantro, and lime juice to make a tasty and refreshing dish. It's great for any event as an appetizer or side dish.

Ingredients: 2 ripe avocados, diced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 1 lime, juiced. 2 tablespoons olive oil. Salt and pepper to taste. Tortilla chips for serving.

Instructions: Diced avocados, cherry tomatoes, red onion, cilantro, and minced jalapeo pepper should all be put in a large bowl. Add the olive oil and lime juice to the mix. Turn the ingredients over gently to coat them all. Add pepper and salt to taste. For a great crunch, serve the Avocado Salsa Salad with tortilla chips.

Prep Time: 15 minutes

Cook Time: 0 minutes

A vegan twist on the classic club sandwich, featuring layers of fresh vegetables, tofu, vegan bacon, and creamy avocado between toasted whole grain bread slices.

Ingredients: 12 slices whole grain bread. 1 ripe avocado, sliced. 1 cup shredded lettuce. 1 large tomato, sliced. 1 cup thinly sliced cucumber. 1/2 cup sliced red onion. 1/2 cup vegan mayonnaise. 1/4 cup Dijon mustard. 1 package about 12 oz vegan bacon strips, cooked according to package instructions. 1 package about 12 oz extra firm tofu, sliced and pressed. Salt and pepper to taste.

Instructions: Toast the pieces of bread until they turn golden brown. On one side of each slice of bread, spread vegan mayonnaise. On the other side, spread Dijon mustard. On 4 pieces of bread, arrange slices of avocado, lettuce, tomato, cucumber, red onion, tofu, and vegan bacon. Add pepper and salt to taste. Add the last few slices of bread on top to make sandwiches. Cut each sandwich in half across the middle. Use a toothpick to hold each half together if you want to. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge your palate with the mouthwatering blend of sweet garlic rub-coated scallops and smoked shrimp. The sweet and savory rub adds the ideal finishing touch to this delicious dish, and the smokiness brings out the natural flavors of the seafood.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 lb sea scallops. 2 tbsp olive oil. 1/4 cup brown sugar. 2 tbsp garlic powder. 1 tbsp smoked paprika. 1 tsp onion powder. 1 tsp black pepper. 1/2 tsp cayenne pepper. 1/2 tsp salt. Wood chips for smoking.

Instructions: Set the smoker's temperature to 225F 107C and let the wood chips soak in water for half an hour. To make the sweet garlic rub, combine olive oil, brown sugar, smoked paprika, onion powder, black pepper, cayenne pepper, and salt in a bowl. Scallops and shrimp should be patted dry before being evenly covered in the rub of sweet garlic. After soaking, add the wood chips to the smoker box. After placing the shrimp and scallops on the smoker grates, smoke them at 225F 107C for about 30 minutes, or until the seafood is cooked through and the shrimp and scallops have reached an internal temperature of 145F 63C. To achieve the desired level of smoke, keep an eye on the amount and add more wood chips as needed. Enjoy the hot smoked shrimp and scallops after serving!

Prep Time: 15 minutes

Cook Time: 30 minutes

These delightful blueberry muffins are made even more special with a secret ingredient in the Greek yogurt. The secret ingredient adds a unique twist to the classic blueberry muffin recipe, making them incredibly moist and flavorful. Try them for a tasty and nutritious treat!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking soda. 1 1/2 tsp baking powder. 1/4 tsp salt. 1 cup Greek yogurt with a secret ingredient. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. 1 1/2 cups fresh blueberries. 1/2 cup secret ingredient revealed in instructions. 1 tsp lemon zest optional. 1 tbsp lemon juice optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Whisk the flour, sugar, baking soda, baking powder, and salt together in a bowl. Put the Greek yogurt, melted butter, egg, and vanilla extract in a different bowl. Add the wet ingredients to the dry ones and mix them slowly until they are just mixed. Make sure not to mix it too much; a few lumps are fine. Add the secret ingredient and the fresh blueberries. The secret ingredient could be Greek yogurt with honey and lemon zest, but it could also be anything else you want. For a hint of citrus flavor, you can add lemon zest and juice if you want to. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. The muffins should be baked in a hot oven for 18 to 20 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool in the pan for a few minutes. Then, move them to a wire rack to cool all the way down. Have fun with your Greek yogurt blueberry muffins with the secret ingredient!

Prep Time: 15 minutes

Cook Time: 20 minutes