Ingredients:

• 1 can chickpeas, drained and rinsed


• 2 cloves garlic


• 3 tablespoons tahini


• 2 tablespoons lemon juice


• 2 tablespoons olive oil


• 1/2 teaspoon cumin


• Salt and pepper to taste


• 1/4 cup mixed fresh herbs such as parsley, cilantro, and basil, finely chopped


• 1/4 cup cherry tomatoes, diced


• 1/4 cup cucumber, diced

Instructions:

Put the garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper into a food processor

To make it smooth and creamy, scrape down the sides of the bowl as needed

Place the hummus in a bowl for serving

Cut up herbs, cherry tomatoes, and cucumber and put them on top

Mix the toppings into the hummus slowly

You can eat this with fresh vegetables or pita chips

Ingredients:

• 1 cup 2 sticks unsalted butter, softened


• 1 cup granulated sugar


• 1 cup packed light brown sugar


• 2 large eggs


• 1 teaspoon pure vanilla extract


• 2 cups all-purpose flour


• 1 cup unsweetened cocoa powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup chocolate chips


• 1 cup chopped walnuts optional

Instructions:

Warm your oven up to 350F 175C and put parchment paper on baking sheets

Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy

Adding the eggs one at a time and mixing them in is the next step

All-purpose flour, cocoa powder, baking soda, and salt should all be mixed together in a different bowl using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

If you want to use them, then fold in the chocolate chips and chopped walnuts

Drop rounded tablespoons of cookie dough onto the baking sheets that have been prepared

Bake for 10 to 12 minutes, or until the edges are firm and the middle is still a little gooey

Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

Share these tasty "Just Because" brownie cookies with people you care about

Ingredients:

• 4 large russet potatoes


• 2 tablespoons olive oil


• Salt and pepper to taste

Instructions:

Make sure to wash and scrub the potatoes well

Make a few holes in each potato with a fork to let the steam escape

Spread olive oil on each potato and then sprinkle with salt and pepper to taste

Wrap one potato at a time in aluminum foil

Place the steamed potatoes in the crock pot

Set the timer for 6 to 8 hours on low or 4 to 5 hours on high, and cover

Cook until the potatoes are soft

Carefully take the potatoes out of the package and serve them with your favorite toppings

Ingredients:

• 2 large egg whites


• 1/2 cup granulated sugar


• 1/4 cup unsalted butter, melted


• 1/2 teaspoon vanilla extract


• 1/2 teaspoon almond extract


• 1/2 cup all-purpose flour


• 2 tablespoons water

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, whisk the egg whites and sugar until well combined

Stir in the melted butter, vanilla extract, and almond extract

Gently fold in the flour until the batter is smooth

Add the water and mix until the batter is glossy

On a baking sheet lined with parchment paper, drop 1 tablespoon of batter for each cookie

Use the back of a spoon to spread the batter into a thin, even circle about 3 inches in diameter

Bake for 5-7 minutes or until the edges of the cookies turn golden brown

Working quickly, remove a cookie from the baking sheet with a spatula and place a fortune in the center

Fold the cookie in half, then gently press the edges together to create the classic fortune cookie shape

Place the folded cookie into the cup of a muffin tin to help it hold its shape as it cools

Repeat this process with the remaining cookies

Allow the cookies to cool and harden for about 10 minutes before they fully set

Once the cookies are completely cooled, they are ready to enjoy!

Ingredients:

• 1 cup quinoa, rinsed


• 2 cups water


• 4 cups kale, stems removed and chopped


• 1/4 cup sesame oil


• 2 tablespoons soy sauce


• 2 tablespoons rice vinegar


• 1 tablespoon honey


• 1 tablespoon fresh ginger, grated


• 2 cloves garlic, minced


• 1 cup carrots, julienned


• 1/4 cup green onions, sliced


• 2 tablespoons sesame seeds, toasted

Instructions:

Mix quinoa and water in a saucepan

Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed

Use a fork to fluff it up, then let it cool down

Rub the kale with sesame oil for a few minutes in a large bowl until it gets soft

Take a small bowl and mix soy sauce, rice vinegar, honey, ginger, and garlic together with a whisk

Chill the quinoa and then add it to the bowl with the kale

Add the carrots, green onions, and sesame seeds

Add the dressing to the salad and toss it around to make sure everything is well mixed

If you want, you can add more sesame seeds and green onions to the top after serving it cold

Ingredients:

• 2 cups heavy cream


• 1 cup whole milk


• 3/4 cup granulated sugar


• 1 teaspoon vanilla extract


• 1/2 cup peanut butter


• 1/2 cup oatmeal cookies, crumbled

Instructions:

Mix heavy cream, milk, sugar, and vanilla extract in a bowl until the sugar is completely mixed in

Put the mixture into an ice cream maker and churn it as directed by the maker's maker

Do something else while you melt the peanut butter

You can do this in the microwave or over a double boiler

When the ice cream gets soft-serve-like, add the melted peanut butter and oatmeal cookies that have been broken up

For another minute, churn to spread it out evenly

The ice cream should be put in a container and frozen for at least 4 hours, or until it is firm

If you want, you can add more cookie crumbles on top of the scoops of oatmeal peanut butter cookie ice cream

Ingredients:

• 2 cups almond flour


• 1/4 cup unsweetened cocoa powder


• 2 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 3 large eggs


• 1/4 cup coconut oil, melted


• 1/4 cup honey or maple syrup


• 1/2 cup almond milk


• 1 tsp vanilla extract


• 1 tbsp apple cider vinegar


• 1 small beetroot, boiled and pureed


• Optional toppings: fresh berries, chopped nuts, coconut cream

Instructions:

In a large mixing bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt

In another bowl, whisk together eggs, melted coconut oil, honey or maple syrup, almond milk, vanilla extract, and apple cider vinegar

Add the wet ingredients to the dry ingredients and stir until well combined

Fold in the pureed beetroot until the pancake batter turns red

Heat a skillet or griddle over medium-high heat and grease with coconut oil or ghee

Pour 1/4 cup of the pancake batter onto the hot skillet for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Repeat with the remaining batter, adding more oil to the skillet as needed

Serve the Paleo Red Velvet Pancakes with your choice of toppings such as fresh berries, chopped nuts, and a dollop of coconut cream

Enjoy your delicious and nutritious Paleo Red Velvet Pancakes!

Ingredients:

• 6 large eggs


• 2 tablespoons mayonnaise


• 1 teaspoon Dijon mustard


• 1/2 teaspoon white vinegar


• Salt and pepper to taste


• 4 slices of your favorite bread


• 2-3 lettuce leaves


• 4 slices of tomato


• 4 slices of crispy bacon optional


• 1/4 cup thinly sliced red onion


• 1/4 cup alfalfa sprouts optional

Instructions:

Place the eggs in a saucepan and cover them with water

Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for 9-12 minutes, depending on your desired level of doneness

While the eggs are cooking, prepare a bowl of ice water

When the eggs are done, transfer them to the ice water to cool for a few minutes

Peel the eggs and chop them into small pieces

Place them in a mixing bowl

In a separate bowl, mix together the mayonnaise, Dijon mustard, white vinegar, salt, and pepper

Add the mayonnaise mixture to the chopped eggs and stir until well combined

Toast the slices of bread until they are lightly browned

To assemble the sandwich, spread the egg salad mixture on two slices of bread

Top each with lettuce leaves, tomato slices, bacon if using, red onion, and alfalfa sprouts if using

Place the remaining bread slices on top to make sandwiches

Cut the sandwiches in half diagonally, if desired, and serve

Ingredients:

• 1 cup cream cheese, softened


• 1/2 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 2 cups all-purpose flour


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt


• Your favorite jam or preserves


• Powdered sugar, for dusting

Instructions:

Melt the cream cheese and mix it with the unsalted butter and sugar in a bowl until the mixture is smooth and creamy

Mix in the vanilla extract until it's well mixed in

Add the all-purpose flour and salt slowly while mixing the ingredients together until a dough forms

Separate the dough into two equal pieces, press each piece into a disc shape, and cover it with plastic wrap

Put the dough in the fridge for at least an hour to cool it down

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Outline a chilled dough disc and cover it with flour

Roll it out until it is about 1/4 inch thick

Cut the dough into rounds or other shapes with a cookie cutter

Cut out half of the shapes and make a hole in the middle of them with a small round or oval cutter

Prepare the baking sheet and then put the solid shapes on it

In the middle of each solid shape, put a small amount of jam or preserves

Put the shapes that have been cut out on top of the shapes that have been covered in jam

Carefully press down on the edges to seal the cookies

After the oven is hot, bake the cookies 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

Sprinkle powdered sugar on top of the cookies once they are completely cool

With your favorite hot drink, these delicious cream cheese cookies are filled with jam

Ingredients:

• 1 1/2 cups crushed graham crackers


• 1/2 cup unsalted butter, melted


• 1 cup semisweet chocolate chips


• 1 cup chopped pecans


• 1/2 cup granulated sugar


• 1/4 cup unsweetened cocoa powder


• 1/4 cup milk


• 1/4 cup heavy cream


• 1/4 cup corn syrup


• 1 teaspoon vanilla extract


• 1/4 teaspoon salt

Instructions:

Melted butter and crushed graham crackers should be combined in a bowl

To make the crust, press this mixture firmly into the bottom of a pie dish

To set, refrigerate for 20 minutes

Melt the chocolate chips in a saucepan over low heat, stirring until smooth

Take it off the heat and allow it to cool a little

Mix the milk, heavy cream, corn syrup, cocoa powder, and granulated sugar in a separate saucepan

Stirring constantly, cook over medium heat until mixture reaches a boiling point

Remove from heat after 1 to 2 minutes of boiling

Mix the salt, vanilla extract, chopped pecans, and melted chocolate thoroughly with the sugar mixture

Over the graham cracker crust in the pie dish, pour the chocolate mixture

Refine the surface using a spatula

Pie should be chilled for three hours or longer to solidify and become firm

If preferred, you can top with whipped cream or more pecans before serving

Enjoy your delectable chocolate pecan pie without baking by slicing it!