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Strawberry Oatmeal Smoothie is a tasty and healthy drink that you can have for breakfast or as a snack. This smoothie is tasty and good for you because it has fresh strawberries, oats, and creamy yogurt in it.

Ingredients: 1 cup fresh strawberries, hulled. 1/2 cup rolled oats. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Go ahead and put the rolled oats, Greek yogurt, almond milk, honey, and vanilla extract in a blender. You can also add a few ice cubes if you want a thicker smoothie. If you need to, scrape down the sides of the blender as you go to make it smooth and creamy. If you want to change the smoothie's sweetness or thickness, you can add more honey or almond milk. Put the strawberry oatmeal smoothie right into glasses and serve it right away. You can add more fresh strawberries or a sprinkle of oats as a garnish before serving.

Prep Time: 5 minutes

Cook Time: 0 minutes

Indulge in these Paleo Thin Mint Cookies that are grain-free, dairy-free, and refined sugar-free. They're the perfect guilt-free treat!

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 3 tablespoons raw cacao powder. 1/4 teaspoon sea salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or honey. 1/2 teaspoon peppermint extract. 1/2 cup dairy-free dark chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Sea salt, cacao powder, almond flour, and coconut flour should all be combined in a mixing bowl. To the dry ingredients, add melted coconut oil, peppermint extract, and maple syrup or honey. Stir to form a dough. Form the dough into tiny balls and arrange them on the baking sheet that has been preheated. Roll each ball into a cookie shape with your fingers. Bake for ten to twelve minutes, or until the edges start to set slightly. On the baking sheet, let the cookies cool fully. Melt the dark chocolate chips in 30-second bursts in a microwave-safe bowl, stirring in between to ensure smoothness. Coat every cooled cookie completely with melted chocolate by dipping it in it. After coating, return the cookies to the parchment paper. To help the chocolate set, refrigerate the baking sheet for ten to fifteen minutes. After the chocolate solidifies, proceed to serve and relish!

Prep Time: 20 minutes

Cook Time: 10 minutes

Avocado and beet make this smoothie creamy and healthy, and honey and lime juice add just the right amount of sweetness and sourness.

Ingredients: 1 ripe avocado. 1 small beet, cooked and peeled. 1 cup almond milk. 1 tablespoon honey. Juice of 1/2 lime. Handful of ice cubes.

Instructions: Use a blender to blend the ripe avocado, the cooked and peeled beet, the honey, the lime juice, and the ice cubes. Mix until it's creamy and smooth. Pour into glasses and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Delicious and indulgent, these peanut butter mousse cups are a perfect vegan treat!

Ingredients: 1/2 cup creamy peanut butter. 1/4 cup coconut cream. 2-3 tbsp maple syrup. 1/4 tsp sea salt. 1/2 cup dairy-free chocolate chips. 1 tsp coconut oil. Mini muffin liners.

Instructions: Line a mini muffin tin with liners. In a mixing bowl, combine peanut butter, coconut cream, maple syrup, and sea salt. Mix until smooth and creamy. In a microwave-safe bowl, melt chocolate chips and coconut oil together in 30-second increments, stirring in between, until smooth. Spoon a small amount of melted chocolate into the bottom of each muffin liner, spreading to coat the bottom. Place muffin tin in the freezer for a few minutes to set the chocolate. Remove from freezer and spoon a small amount of peanut butter mixture on top of the chocolate layer, smoothing it out. Pour remaining melted chocolate over the peanut butter layer, covering completely. Return to the freezer to set for at least 10 minutes. Enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

These Pumpkin Pie Truffles capture the cozy flavors of pumpkin pie in a bite-sized treat. Creamy pumpkin filling, warm spices, and a white chocolate coating make these truffles perfect for autumn gatherings.

Ingredients: 1 cup pumpkin puree. 1 cups graham cracker crumbs. 1/2 cup powdered sugar. 1/2 teaspoon pumpkin pie spice. 1/2 cup cream cheese, softened. 1 cup white chocolate chips. 1 tablespoon vegetable oil. 1/2 cup finely chopped pecans optional. 1/4 cup cinnamon sugar for coating.

Instructions: In a large mixing bowl, combine the pumpkin puree, graham cracker crumbs, powdered sugar, pumpkin pie spice, and softened cream cheese. Mix until well combined. Roll the mixture into small truffle-sized balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer for about 20-30 minutes to firm up. In a microwave-safe bowl, melt the white chocolate chips and vegetable oil in 20-second intervals, stirring after each interval, until smooth and melted. Dip each chilled truffle ball into the melted white chocolate, allowing excess chocolate to drip off. Place the coated truffles back on the parchment-lined baking sheet. If using chopped pecans, immediately sprinkle a pinch onto the top of each truffle after dipping in white chocolate. Sprinkle the cinnamon sugar over the truffles for a delightful coating. Place the truffles back in the freezer for another 10-15 minutes to set the chocolate. Once the chocolate is set, the pumpkin pie truffles are ready to be enjoyed! Store them in an airtight container in the refrigerator.

Prep Time: 30 minutes

Cook Time: 0 minutes

A delightful treat, these Raspberry Cream Cheese Kolaches combine the tartness of fresh raspberries with the creaminess of cheese, all wrapped in a flaky biscuit dough. Ideal for a sweet snack or breakfast!

Ingredients: 1 package 8 oz cream cheese, softened. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 cup fresh raspberries. 1 package 16 oz refrigerated biscuit dough. 1/4 cup raspberry jam. Powdered sugar for dusting. Cooking spray.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the fresh raspberries into the cream cheese mixture. Separate the biscuit dough into 8 equal portions. Flatten each portion into a 3-inch circle. Place about 2 tablespoons of the cream cheese and raspberry mixture in the center of each biscuit circle. Fold the edges of the biscuit dough over the filling, forming a square shape and leaving the center slightly open. Place the filled kolaches on a baking sheet sprayed with cooking spray. Bake in the preheated oven for 15-18 minutes, or until the kolaches are golden brown. Remove from the oven and let them cool for a few minutes. Warm the raspberry jam in the microwave for about 20 seconds until it's slightly runny. Drizzle the warmed raspberry jam over the kolaches. Dust with powdered sugar. Serve warm and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Satisfy your cravings for warm, cheesy bread with this quick and easy low carb recipe! Made in just 90 seconds in the microwave, this garlic sage cheesy bread is packed with flavor and perfect for a keto-friendly snack or side dish. With the perfect balance of savory herbs and gooey cheese, it's sure to become a new favorite in your low carb repertoire. Plus, it's gluten-free and grain-free, making it suitable for a variety of dietary needs.

Ingredients: 1 tablespoon almond flour. 1 tablespoon coconut flour. 1/2 teaspoon baking powder. 1/4 teaspoon garlic powder. 1/4 teaspoon dried sage. Pinch of salt. 1 tablespoon butter, melted. 1 egg. 2 tablespoons shredded mozzarella cheese.

Instructions: In a microwave-safe mug or small bowl, mix together the almond flour, coconut flour, baking powder, garlic powder, dried sage, and a pinch of salt. Add the melted butter and egg to the dry ingredients, and mix until well combined. Fold in the shredded mozzarella cheese. Microwave on high for 90 seconds, or until the bread is set and cooked through. Carefully remove from the microwave and let cool for a minute before slicing and serving. Enjoy your delicious low carb garlic sage cheesy bread!

Prep Time: 2 minutes

Cook Time: 1.5

A comforting and hearty casserole dish featuring tender chicken, spaghetti, and a creamy sauce baked to perfection with flavorful vegetables and cheese.

Ingredients: 2 cups cooked spaghetti. 2 cups cooked shredded chicken. 1 can 10.5 oz condensed cream of chicken soup. 1 cup shredded cheddar cheese. 1/2 cup milk. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced mushrooms. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional.

Instructions: Set the oven to 350F 175C and heat it up. Fry the chicken and shred it. Add the cream of chicken soup, cheddar cheese, milk, diced onion, diced bell pepper, diced mushrooms, minced garlic, salt, pepper, and dried oregano and thyme to a large bowl. Mix everything together well. Put the mixture in a casserole dish that has been greased. Grated Parmesan cheese can be added on top if you want to. After the oven is hot, bake for 25 to 30 minutes, or until the top is bubbly and golden. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy the delicious flavor of chocolate chip cookies without sacrificing your Paleo way of living. These cookies are naturally sweetened with honey or maple syrup, and they are free of grains and dairy.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup paleo-friendly chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Mix together almond flour, coconut flour, baking soda, and salt in a mixing bowl. Melted coconut oil, honey or maple syrup, egg, and vanilla extract should all be thoroughly mixed together in a separate bowl. When the mixture resembles thick cookie dough, pour the wet mixture into the dry mixture and stir. Mix the chocolate chips that fit the paleo diet into the dough. Form cookie dough balls with your hands or a cookie scoop, then transfer them to the prepared baking sheet. Slightly flatten them using a fork or your palm. Bake for 10 to 12 minutes, or until the edges are golden brown, in a preheated oven. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Savor the delectable chocolate chip cookies that are Paleo!

Prep Time: 15 minutes

Cook Time: 10-12

With this assorted sushi platter, you can enjoy a delicious range of sushi flavors. You can share it with family and friends or have a sushi night at home!

Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 cucumber, julienned. 1 avocado, sliced. 8 ounces sushi-grade raw salmon, thinly sliced. 8 ounces sushi-grade raw tuna, thinly sliced. 8 large cooked shrimp, peeled and deveined. Soy sauce, for dipping. Wasabi paste, for serving. Pickled ginger, for serving.

Instructions: Cook sushi rice according to package instructions and let cool. Place a nori sheet on a bamboo sushi mat, spread a thin layer of rice over it, leaving about 1-inch border at the top. Arrange cucumber, avocado, salmon, tuna, and shrimp on the rice. Roll the sushi tightly using the bamboo mat, moisten the top border with water to seal the roll. Slice the sushi roll into bite-sized pieces. Repeat with remaining ingredients. Serve the sushi platter with soy sauce, wasabi paste, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 20 minutes

Indulge in the rich flavors of matcha green tea with this gluten-free cheesecake. Creamy and decadent, it's a perfect dessert for any occasion.

Ingredients: 2 cups gluten-free graham cracker crumbs. 1/4 cup melted butter. 3 8 oz packages cream cheese, softened. 1 cup granulated sugar. 3 eggs. 1 tablespoon matcha green tea powder. 1 teaspoon vanilla extract. 1/4 cup heavy cream. Whipped cream and additional matcha powder for garnish optional.

Instructions: Preheat oven to 350F 175C. In a bowl, mix the gluten-free graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in matcha powder, vanilla extract, and heavy cream until well combined. Pour the mixture over the prepared crust. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door closed. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving. Garnish with whipped cream and a dusting of matcha powder before serving, if desired.

Prep Time: 20 minutes

Cook Time: 50 minutes

Enjoy this Creamy Garlic Parmesan Dip that you made yourself. It's rich and creamy. Great for putting on sandwiches or dipping veggies and chips in.

Ingredients: 1 cup mayonnaise. 1/2 cup grated Parmesan cheese. 3 cloves garlic, minced. 2 tablespoons lemon juice. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 1/4 cup chopped fresh parsley.

Instructions: Put minced garlic, mayonnaise, Parmesan cheese, lemon juice, black pepper, and salt in a bowl. Mix everything together well. You can add chopped fresh parsley now. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Pair with your favorite snacks or meals.

Prep Time: 10 minutes

Cook Time: 0 minutes

A delicious Paleo-friendly appetizer or side dish featuring Brussels sprouts wrapped in crispy bacon.

Ingredients: 12 Brussels sprouts. 6 slices of bacon. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Trim the ends of the Brussels sprouts and cut them in half. Wrap each Brussels sprout half with a slice of bacon, securing it with a toothpick if needed. Place the bacon-wrapped Brussels sprouts on a baking sheet lined with parchment paper. Season with salt and pepper to taste. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the Brussels sprouts are tender.

Prep Time: 15 minutes

Cook Time: 25 minutes

These tasty Zucchini Parmesan Waffles are a fun change from regular waffles. They are great for a savory breakfast or brunch because they are full of grated zucchini, Parmesan cheese, and fresh herbs.

Ingredients: 2 cups grated zucchini. 1/2 cup grated Parmesan cheese. 1 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp salt. 1/4 tsp black pepper. 2 large eggs. 1/4 cup milk. 2 tbsp melted butter. 1/4 cup chopped fresh basil. 1/4 cup chopped green onions. Cooking spray.

Instructions: Follow the directions that came with your waffle iron to heat it up. Put the grated zucchini on a clean kitchen towel and squeeze it to get rid of as much water as you can. Grate the zucchini and Parmesan cheese and mix them with all-purpose flour, baking powder, salt, and black pepper in a large bowl. Add the eggs, milk, and melted butter to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Add the chopped green onions and basil. Use a little cooking spray to grease the waffle iron. The amount of batter you use will depend on the size of your waffle iron. Once the iron is hot, follow the directions on the box to cook the waffles until they are golden brown and crisp. You can top the hot Zucchini Parmesan Waffles with sour cream, marinara sauce, or anything else you like. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a delicious, allergy-friendly Paleo pie crust that is grain, nut, and egg-free. This crust is perfect for creating sweet or savory pies that everyone can enjoy.

Ingredients: 2 cups cassava flour. 1/2 cup coconut flour. 1/2 cup tapioca starch. 1/2 cup palm shortening. 1/4 cup coconut oil, melted. 1/2 cup cold water. 1/2 tsp salt. 1 tbsp maple syrup optional. 1 tsp vanilla extract optional.

Instructions: Preheat your oven to 350F 175C. In a large mixing bowl, combine the cassava flour, coconut flour, tapioca starch, and salt. Add the palm shortening and melted coconut oil to the dry ingredients. Mix until the mixture resembles coarse crumbs. If desired, add the maple syrup and vanilla extract for a slightly sweet flavor. Slowly pour in the cold water and mix until the dough comes together. You may need to use your hands to knead the dough until it's smooth. Divide the dough into two equal portions and shape them into discs. Place each disc between two sheets of parchment paper and roll out into your desired pie crust shape. Carefully transfer the rolled crust into a pie dish, pressing it gently to fit the bottom and sides. Use a fork to poke holes in the crust to prevent it from puffing up during baking. Bake in the preheated oven for 10-12 minutes or until the edges start to turn golden brown. Remove from the oven and let it cool before filling with your favorite Paleo pie filling.

Prep Time: 20 minutes

Cook Time: 10-12

These adorable handbag and shoe cookies are perfect for fashion-themed parties or as a fun treat for shoe and accessory enthusiasts. The buttery cookies are easy to make and can be customized with various colors to match your theme.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1/2 teaspoon salt. Food coloring assorted colors. Royal icing for decorating.

Instructions: Butter and sugar should be mixed together in a large bowl until they are light and fluffy. Add the egg and vanilla extract and mix them in well. Mix in the flour and salt little by little until a dough forms. Split the dough in half, making two equal parts. To get the colors you want for your shoes and handbags, add food coloring to each portion. Cover the colored dough with plastic wrap and put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cut out shapes with cookie cutters that look like handbags and shoes and put them on the baking sheet that has been prepared. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Once the cookies are completely cool, you can decorate the shoes and handbags however you like with royal icing. Let the icing harden before you serve it or package it.

Prep Time: 30 minutes

Cook Time: 12 minutes

This Autumn Harvest Slow Cooker Stew is full of hearty foods like potatoes, butternut squash, and stew meat, making it the perfect fall meal for comfort. Let the slow cooker do all the work while you go about your day. It will add delicious flavors to the stew.

Ingredients: 1 lb stew meat. 2 cups diced butternut squash. 1 cup chopped carrots. 1 cup diced potatoes. 1 onion, chopped. 2 cloves garlic, minced. 4 cups beef broth. 1 can 14.5 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: In a slow cooker, combine stew meat, butternut squash, carrots, potatoes, onion, and garlic. Pour beef broth and diced tomatoes over the ingredients in the slow cooker. Season with dried thyme, dried rosemary, salt, and pepper. Stir everything well to combine. Cover and cook on low for 6-8 hours or until meat is tender and vegetables are cooked through.

Prep Time: 15 minutes

Cook Time: 360 minutes