Valerie

These grain-free, paleo-friendly, low-carb buttermilk waffles make a filling breakfast. These waffles have a delicious buttermilk flavor and are made with healthy ingredients like coconut flour and almond flour. Feel free to indulge in them!

Ingredients: 4 large eggs. 1/2 cup coconut flour. 1/4 cup almond flour. 1/4 cup unsweetened almond milk. 2 tablespoons coconut oil, melted. 1 tablespoon apple cider vinegar. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Optional: Stevia or erythritol to taste.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large bowl, whisk together eggs, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. In a separate bowl, mix together coconut flour, almond flour, baking powder, salt, and sweetener if using. Gradually add the dry ingredients into the wet ingredients, stirring until well combined and a thick batter forms. Once the waffle iron is heated, lightly grease it with coconut oil or non-stick spray. Spoon the batter onto the waffle iron, spreading it evenly, and close the lid. Cook the waffles according to the manufacturer's instructions, until golden brown and crisp. Serve warm with your favorite toppings such as fresh berries, sugar-free maple syrup, or coconut whipped cream. Enjoy your delicious low carb buttermilk waffles!

Prep Time: 10 minutes

Cook Time: 10 minutes

Yesterfood Oatmeal Scotchies are a delightful blend of chewy oatmeal cookies with sweet and buttery butterscotch chips. These cookies offer a nostalgic taste that takes you back to the good old days.

Ingredients: 1 cup old-fashioned oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 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 cup butterscotch chips.

Instructions: Preheat the oven to 350F 175C. Line baking sheets with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the butterscotch chips. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Yesterfood Oatmeal Scotchies!

Prep Time: 15 minutes

Cook Time: 10-12

Smashed Cheesy Potatoes are a comforting and tasty side dish that goes with any meal. There is gooey cheddar cheese on top of creamy mashed potatoes that are stuffed into crispy potato skins. The whole thing is baked until golden and bubbly.

Ingredients: 4 large potatoes. 1/4 cup milk. 1/4 cup butter. 1 cup shredded cheddar cheese. Salt and pepper to taste. Chopped chives for garnish optional.

Instructions: Preheat oven to 400F 200C. Wash and scrub potatoes thoroughly. Place potatoes on a baking sheet and bake for 45-50 minutes, or until tender. Remove potatoes from oven and let cool slightly. Reduce oven temperature to 350F 175C. Cut each potato in half and scoop out the flesh into a mixing bowl, leaving the skins intact. Add milk, butter, salt, and pepper to the bowl with the potato flesh. Mash the mixture until smooth and creamy. Fill each potato skin with the mashed potato mixture. Top each potato with shredded cheddar cheese. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Garnish with chopped chives if desired before serving.

Prep Time: 15 minutes

Cook Time: 65 minutes

A hearty and comforting beef stew cooked slowly in a crock pot, perfect for busy days or when you want a satisfying meal with minimal effort.

Ingredients: 2 lbs beef stew meat, cubed. 1 onion, diced. 3 carrots, sliced. 3 potatoes, diced. 2 cloves garlic, minced. 1 cup beef broth. 1 can diced tomatoes. 1 tablespoon Worcestershire sauce. 1 teaspoon thyme. 1 teaspoon rosemary. Salt and pepper to taste.

Instructions: In a slow cooker, combine beef stew meat, onion, carrots, potatoes, and garlic. Pour in beef broth and diced tomatoes. Add Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine all ingredients. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

A simple and satisfying egg salad recipe made with paleo-friendly ingredients. Perfect for a quick and nutritious meal!

Ingredients: 6 hard-boiled eggs, peeled and chopped. 1/4 cup paleo-friendly mayonnaise. 1 tablespoon Dijon mustard. 2 tablespoons chopped fresh chives. Salt and pepper to taste.

Instructions: In a mixing bowl, combine the chopped eggs, paleo-friendly mayonnaise, Dijon mustard, and chopped chives. Mix well until all ingredients are evenly distributed. Season with salt and pepper to taste, adjusting as needed. Serve chilled or at room temperature.

Prep Time: 10 minutes

Cook Time: 0 minutes

A hearty cheeseburger soup that captures the essence of both summer and fall, combining the flavors of a classic cheeseburger with the warmth of a comforting soup.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 4 cups beef broth. 1 can 14 oz diced tomatoes. 1 cup carrots, diced. 1 cup potatoes, diced. 1/2 cup celery, chopped. 1/4 cup all-purpose flour. 2 cups milk. 2 cups cheddar cheese, shredded. Salt and pepper to taste. 1/2 cup sour cream. Green onions for garnish.

Instructions: Over medium-low heat, brown the ground beef in a large pot. Put in the garlic and onion slices and cook until they get soft. After adding the flour, cook for one to two minutes to get rid of the raw flour taste. Add the beef broth and stir it in all the time to avoid lumps. Chop up some tomatoes, carrots, potatoes, and celery and add them. Simmer for about 15 to 20 minutes, or until the vegetables are soft. Add the milk and mix in the cheddar cheese shreds until they melt. Add pepper and salt to taste. Take it off the heat and add the sour cream. Add green onions as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the Hawaiian Burger at the Islands Restaurant, which has flavors of the tropics. The savory beef patty, the sweet pineapple on the grill, and the tangy teriyaki mayo in this burger make your mouth water. Every bite tastes like paradise!

Ingredients: 1 pound ground beef. 4 pineapple slices. 4 hamburger buns. 4 lettuce leaves. 4 slices of Swiss cheese. 4 slices of Canadian bacon. 1/4 cup teriyaki sauce. 1/4 cup mayonnaise. 1/4 cup sliced red onion. 4 slices of tomato. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Form the ground beef into four equal pieces and shape them into burger patties. Add pepper and salt. Grill the burger patties for four to five minutes on each side, or until they're done the way you like them. Grill the pineapple slices for about two minutes on each side while the burgers are cooking until they have nice grill marks. The teriyaki sauce and mayonnaise should be mixed together in a small bowl to make teriyaki mayo sauce. Almost done with the burgers Add a slice of Swiss cheese to each one and let it melt. On the grill, toast the buns for one minute, or until they get a little brown. Spread the teriyaki mayo sauce on the bottom bun of each burger. Then add a lettuce leaf, a burger patty with melted cheese, a slice of Canadian bacon, a slice of grilled pineapple, a slice of tomato, and some sliced red onion. Add the last few bun halves on top. Do not forget to serve your Hawaiian burgers hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the taste of your favorite lemon bar in the form of bite-sized brownies! You can serve these Lemon Bar Brownie Bites as a dessert at spring parties or whenever you want a burst of citrusy goodness.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1/2 cup granulated sugar. 2 large eggs. 1/4 cup lemon juice. 1 tablespoon lemon zest. 1/4 teaspoon salt. 1/2 teaspoon baking powder. Powdered sugar, for dusting optional.

Instructions: Preheat oven to 350F 175C. Grease or line a mini muffin tin. In a mixing bowl, combine melted butter, granulated sugar, eggs, lemon juice, and lemon zest. Mix well. Add flour, salt, and baking powder to the mixture. Stir until just combined. Fill each mini muffin cup about 2/3 full with the batter. Bake for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the brownie bites to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Prep Time: 15 minutes

Cook Time: 10-12

In just 30 minutes, you can have a filling dinner made with crispy pan-fried tofu and spicy noodles thanks to this simple and quick recipe. As the tofu absorbs the tasty sauce, the dish gains a protein-rich boost.

Ingredients: 200g firm tofu, cubed. 200g noodles such as udon or soba. 2 tablespoons soy sauce. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 red chili, thinly sliced. 2 tablespoons sriracha sauce. 2 tablespoons rice vinegar. 2 tablespoons brown sugar. 2 green onions, chopped. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the noodles. After draining, set aside. To make the sauce, combine the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic, and red chili in a small bowl. In a pan, heat the vegetable oil over medium-high heat. Add the tofu cubes and pan-fry for 5 to 7 minutes, or until golden brown on all sides. Toss in the cooked noodles and tofu in the pan. To ensure that everything is evenly coated, pour the sauce over the noodles and tofu and toss well. Cook for a further two to three minutes, or until thoroughly heated. Add some chopped green onions as a garnish, then serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

These gluten-free banana bread cookies are a delicious and wholesome treat that's perfect for satisfying your sweet cravings. Made with ripe bananas, oats, almond flour, and sweetened with coconut sugar, these cookies are loaded with flavor and texture. Plus, they're dairy-free, making them suitable for those with dietary restrictions.

Ingredients: 2 ripe bananas, mashed. 1 cup gluten-free rolled oats. 1/4 cup almond flour. 1/4 cup coconut sugar. 1/4 cup chopped walnuts. 1/4 cup raisins. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine mashed bananas, rolled oats, almond flour, coconut sugar, chopped walnuts, raisins, vanilla extract, ground cinnamon, and salt. Mix well until all ingredients are fully incorporated. Using a tablespoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each cookie slightly with the back of a spoon or your fingers. Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown and set. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these gluten-free banana bread cookies as a delicious and wholesome treat!

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the distinctive combination of flaxseed and almond flour with a creamy filling. The Pancake Princess' macarons are a healthy treat!

Ingredients: 2 cups almond flour. 1 cup powdered flaxseed. 1 1/2 cups powdered sugar. 4 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Food coloring optional. Pinch of salt. 1 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon vanilla extract. 2-3 tablespoons milk.

Instructions: Sift the flaxseed powder, sugar powder, and almond flour together in a bowl. Put away. Beat two egg whites in a different bowl until they foam up. Gradually add the granulated sugar and keep beating until you get stiff peaks. Mix the egg whites with the dry ingredients until you get a smooth batter. A pinch of salt and vanilla extract should be added. To make it even colored, add a few drops of food coloring and fold it in slowly. Put the batter in a bag with a round tip for piping. Place small rounds on a baking sheet that has been lined with parchment paper. To get rid of any air bubbles, tap the baking sheet on the counter. Give the macarons 20 to 30 minutes to rest so that a skin can form. Prepare the oven by heating it up to 300F 150C. For 15 to 18 minutes, or until they are easy to remove from the parchment paper, bake the macarons. Get the filling ready while the macarons cool. Melt the butter and beat it in a bowl until it's smooth. Add the powdered sugar slowly while beating the mixture until it is smooth and fluffy. After adding the vanilla extract, mix it in and add milk as needed to make it spreadable. When the macarons are completely cool, carefully take them off the baking sheet. Sort macaron shells by size and put them together. Put a small amount of filling on the flat side of one shell and then put another shell on top of it. Press the shells together gently to spread the filling out evenly. Do the same thing with the rest of the macaron shells. Put the filled macarons in the fridge for 24 hours to let the flavors blend for the best results. Get the Flax Macarons out and enjoy them!

Prep Time: 45 minutes

Cook Time: 18 minutes

For lovers of peanut butter and chocolate, these Peanut Butter Brownie Balls are a delightful treat. They're simple to prepare and ideal for sating your sweet tooth.

Ingredients: 1 cup creamy peanut butter. 1/2 cup cocoa powder. 1/2 cup honey. 1 tsp vanilla extract. 1/2 cup chopped roasted peanuts. 1/4 cup chocolate chips. Pinch of salt.

Instructions: In a large mixing bowl, combine peanut butter, cocoa powder, honey, and vanilla extract. Mix until smooth and well combined. Fold in the chopped roasted peanuts and chocolate chips. Add a pinch of salt for flavor balance. Refrigerate the mixture for about 30 minutes to make it easier to handle. After chilling, use your hands to shape the mixture into bite-sized balls. Place them on a parchment-lined tray. Refrigerate the peanut butter brownie balls for another 30 minutes to firm up. Serve chilled and enjoy your Peanut Butter Brownie Balls!

Prep Time: 20 minutes

Cook Time: 0 minutes

These Speed Dial Cupcakes are perfect for a quick and delicious treat. They feature a fun red and chocolate swirl and are sure to satisfy your sweet cravings.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup unsweetened cocoa powder. Red food coloring as desired.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Whisk the flour, baking powder, and salt together in a bowl. Put away. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Slowly add the dry ingredients to the wet mixture, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Split the batter in half. When you get to the other half, add the cocoa powder and mix it in well. Until you get the shade of red you want, add red food coloring to the other half. Place a small amount of red batter in each cupcake liner, then a small amount of chocolate batter. Keep doing this until each liner is about two thirds full. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool for a few minutes in the pan, then move them to a wire rack to cool all the way down. After the cupcakes have cooled, you can frost them and decorate them however you like. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

A quick and easy holiday fruit cake made with just three simple ingredients. Perfect for a festive treat without the hassle of traditional baking.

Ingredients: 2 cups mixed dried fruits raisins, currants, chopped dates. 1 1/2 cups all-purpose flour. 1 1/2 cups orange juice.

Instructions: Put the all-purpose flour and mixed dried fruits in a bowl and mix them together. Stir the orange juice into the mix until it is well mixed in. Get a cake pan ready that fits inside your pressure cooker. Grease it and pour the batter into it. Put aluminum foil over the cake pan. Put the trivet inside the pressure cooker and add two cups of water. Place the cake pan on the trivet with care. Put the lid back on the pressure cooker and turn it on to high pressure. Let it cook for 25 minutes. Let the pressure drop on its own before you open the lid. Take the cake pan out of the hot water and let it cool down. Cut it up and serve after it has cooled down. You can either sprinkle powdered sugar on top or drizzle glaze over the top.

Prep Time: 15 minutes

Cook Time: 25 minutes

This strawberry banana smoothie is great for toddlers because it tastes great and is good for them. It is full of healthy things like fresh fruit, yogurt, and milk, so it's a good little snack. You can add honey if you want to add a touch of natural sweetness. This smoothie's bright color and delicious taste will make your child very happy.

Ingredients: 1 cup fresh or frozen strawberries. 1 ripe banana. 1/2 cup yogurt plain or vanilla. 1/2 cup milk whole or almond milk. 1 teaspoon honey optional.

Instructions: Cut the ripe banana into slices. In a blender, put the frozen or fresh strawberries, yogurt, and milk. Mix until it's creamy and smooth. Check out the smoothie and add honey if you think it needs more sweetness. Blend again for a short time to mix in the honey. Use a cup or glass that toddlers can handle to pour the smoothie into. Enjoy! Serve cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

Cauliflower is used to make a rich and creamy chocolate pudding that is Paleo-friendly, nut-free, and keto-friendly. Surprisingly rich and satisfying, this dessert is great for treating yourself without feeling bad about it.

Ingredients: 1 medium head cauliflower, chopped. 1/2 cup unsweetened cocoa powder. 1/2 cup coconut milk. 1/4 cup keto-friendly sweetener such as erythritol or stevia. 2 teaspoons vanilla extract. Pinch of salt. Optional toppings: shredded coconut, sliced almonds, raspberries.

Instructions: Steam or boil cauliflower until very soft, about 10-15 minutes. Drain the cauliflower and let it cool slightly. In a blender or food processor, combine the cooked cauliflower, cocoa powder, coconut milk, sweetener, vanilla extract, and salt. Blend until smooth and creamy. Taste and adjust sweetness if needed. Transfer the pudding to serving bowls and refrigerate for at least 2 hours to chill and set. Before serving, optionally top with shredded coconut, sliced almonds, or fresh raspberries. Enjoy your delicious Paleo Cauliflower Chocolate Pudding!

Prep Time: 15 minutes

Cook Time: 15 minutes

Use this recipe from Thermal Tips to savor the deep, smokey flavor of perfectly smoked brisket. The natural flavors are enhanced by the spice rub, and slow smoking produces a result that is juicy and tender.

Ingredients: 1 whole beef brisket 10-12 lbs. 1/4 cup kosher salt. 1/4 cup black pepper. 1/4 cup paprika. 1/4 cup brown sugar. 2 tablespoons garlic powder. 2 tablespoons onion powder. 1 tablespoon cayenne pepper. Wood chunks or chips for smoking hickory or oak.

Instructions: Trim excess fat from the brisket, leaving about 1/4 inch. In a bowl, mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create the rub. Generously coat the brisket with the rub, ensuring an even distribution on all sides. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors penetrate. Preheat your smoker to 225F 107C using hickory or oak wood for added flavor. Place the brisket on the smoker grates, fat side up, and insert a meat thermometer into the thickest part of the meat. Maintain a consistent temperature and smoke until the internal temperature reaches 200-205F 93-96C, approximately 1.5 hours per pound. Once done, remove the brisket from the smoker and let it rest for 30 minutes before slicing. Slice against the grain and serve. Enjoy your perfectly smoked brisket!

Prep Time: 20 minutes

Cook Time: 15 minutes