Ingredients:

• 1 cup butter, softened


• 1/2 cup granulated sugar


• 2 cups all-purpose flour


• 1/2 teaspoon vanilla extract


• 1/2 cup jam or preserves any flavor


• 1 cup powdered sugar


• 2 tablespoons milk


• 1/4 teaspoon vanilla extract


• Food coloring optional

Instructions:

Set the oven to 350F 175C and heat it up

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

Mix the flour in slowly while adding the vanilla extract until a soft dough forms

Make little balls out of the dough that are about an inch across

Put the dough balls on a baking sheet and use the back of a teaspoon or your thumb to make a hole in the middle of each one

Place a small amount of jam or preserves in each hole

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown

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

If you want to make icing, put the powdered sugar, milk, vanilla extract, and food coloring in a different bowl and mix them together

Spread the icing on the cookies after they have cooled down and let it set

The thumbprint cookies are ready to eat once the frosting is dry

Ingredients:

• 2 cups rolled oats


• 1/2 cup raw almonds, chopped


• 1/2 cup raw cashews, chopped


• 1/4 cup raw cacao powder


• 1/4 cup maple syrup or agave nectar


• 2 tablespoons coconut oil, melted


• 1/2 teaspoon vanilla extract


• Pinch of salt

Instructions:

In a large mixing bowl, combine rolled oats, chopped almonds, chopped cashews, and raw cacao powder

In a separate small bowl, mix maple syrup or agave nectar, melted coconut oil, vanilla extract, and a pinch of salt

Pour the wet mixture over the dry ingredients and stir until everything is evenly coated

Spread the mixture onto a lined baking sheet in an even layer

Place the baking sheet in the dehydrator and dehydrate at 115F 46C for 8-10 hours, or until completely dry and crunchy

Once dried, remove from the dehydrator and let it cool completely

Store the chocolatey granola in an airtight container at room temperature for up to two weeks

Ingredients:

• 1 pound ground beef


• 1/2 pound ground pork


• 1/2 cup breadcrumbs


• 1/4 cup milk


• 1/4 cup grated Parmesan cheese


• 1/4 cup finely chopped onion


• 1/4 cup finely chopped green bell pepper


• 1/4 cup crushed pineapple, drained


• 1/4 cup barbecue sauce


• 1 egg


• 1/2 teaspoon garlic powder


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 4 sub sandwich rolls


• 1 cup shredded mozzarella cheese


• Sliced pineapple rings optional


• Fresh parsley for garnish optional

Instructions:

Turn on your oven and heat it up to 375F 190C

Put finely chopped onion, green bell pepper, crushed pineapple, barbecue sauce, egg, garlic powder, salt, and black pepper in a large bowl

Add ground beef, ground pork, breadcrumbs, milk, and grated Parmesan cheese

Mix everything together well

Shape the meat mixture into meatballs that are about 1

5 inches across

Put the meatballs on a baking sheet that has been lined with parchment paper

Bake them in a hot oven for 20 to 25 minutes, or until they are done and browned

Get the sub rolls ready by cutting them in half and putting them on a different baking sheet

Put them in the oven and toast them for five minutes, or until they get a little crispy

When the meatballs and rolls are ready, put one meatball inside each roll to make a sandwich

If you want, you can add sliced pineapple rings

Add some shreds of mozzarella cheese to the meatballs in each sandwich

After putting the sandwiches back together, bake them for a few more minutes, until the cheese melts and bubbles

Add fresh parsley as a garnish if you like

Warm up your Hawaiian Meatball Sub Sandwiches and bite into them!

Ingredients:

• 1 cup fresh blueberries


• 1/4 cup granulated sugar


• 1 tablespoon lemon juice


• 8 ounces cream cheese, softened


• 1/2 cup Greek yogurt


• 1/4 cup honey


• 1 teaspoon vanilla extract


• 1/2 cup milk


• 1/2 cup graham cracker crumbs

Instructions:

In a small saucepan, combine blueberries, sugar, and lemon juice

Cook over medium heat until blueberries burst and mixture thickens, about 5 minutes

Let cool

In a mixing bowl, beat cream cheese until smooth

Add Greek yogurt, honey, and vanilla extract

Mix until well combined

Gradually pour in milk, mixing until smooth

Swirl cooled blueberry mixture into the cream cheese mixture

Divide graham cracker crumbs among popsicle molds, reserving some for topping

Pour blueberry cheesecake mixture into molds

Insert popsicle sticks and freeze until solid, about 4-6 hours

Once frozen, remove popsicles from molds and sprinkle tops with remaining graham cracker crumbs before serving

Ingredients:

• 4 boneless, skinless chicken breasts


• 1/2 cup mayonnaise


• 1/4 cup plain yogurt


• 2 tablespoons mango chutney


• 1 tablespoon curry powder


• 1 teaspoon Dijon mustard


• 1/2 cup diced celery


• 1/4 cup sliced almonds


• Salt and pepper to taste


• 4 hamburger buns


• Lettuce leaves for serving


• Sliced tomatoes for serving

Instructions:

Warm up your grill over medium-high heat

Add salt and pepper to the chicken breasts

Grill the chicken for six to eight minutes on each side, or until it's done

Put yogurt, mango chutney, curry powder, and Dijon mustard in a bowl and mix them together

Dice the celery and slice the almonds and add them to the mix

Combine well

Take the chicken off the grill when it's done and let it rest for a few minutes

On the bottom half of each bun, spread the coronation sauce that you just made

On each bun, put a chicken breast that has been grilled

Add tomato slices and lettuce leaves on top

Put the top half of the bun on top

Enjoy the Coronation Creation Chicken Sandwiches after you've made them

Ingredients:

• 4 large onions, thinly sliced


• 3 tablespoons butter


• 1 tablespoon olive oil


• 1 teaspoon sugar


• 2 cloves garlic, minced


• 8 cups beef broth


• 1 cup dry white wine


• 1 bay leaf


• 1 teaspoon thyme


• Salt and pepper to taste


• Baguette slices


• Gruyere cheese, grated

Instructions:

Mix butter and olive oil in a big pan over medium-low heat

To make the onions caramelize, add them and cook for about 20 minutes

Add sugar to the onions and keep cooking until they are a deep golden brown color

After you add the minced garlic, cook for two more minutes

Put the onions that have been caramelized in a slow cooker

Add the white wine and beef broth, along with the bay leaf and thyme

Add pepper and salt to taste

Put the lid on top and set the heat to low

Warm up the oven broiler before serving

Put soup into bowls that can go in the oven

Add slices of baguette and Gruyere cheese on top

Heat up the broiler and put the bowls under it until the cheese melts and bubbles

Enjoy while hot!

Ingredients:

• 3 eggs, separated


• 1/4 teaspoon cream of tartar


• 3 tablespoons plain Greek yogurt

Instructions:

Start by heating the oven up to 300F 150C

Place parchment paper on a baking sheet and spray it with nonstick cooking spray

Beat the egg whites and cream of tartar together in a large bowl until stiff peaks form

Add the Greek yogurt and egg yolks to a different bowl and mix them together until the mixture is smooth

Mix the egg whites and egg yolks together by folding them in slowly until they are fully mixed

Spread the batter out on the baking sheet that has been prepared to make 6 rounds of cloud bread

Bake for 25 to 30 minutes, or until set and golden brown

Let the cloud bread cool down a bit before you serve it

Ingredients:

• 4 sole fillets


• 1/2 cup all-purpose flour


• Salt and pepper to taste


• 4 tablespoons unsalted butter


• 2 tablespoons olive oil


• 2 tablespoons freshly squeezed lemon juice


• 2 tablespoons chopped parsley

Instructions:

Pat the sole fillets dry with paper towels

Season both sides of the fillets with salt and pepper

Dredge the fillets in flour, shaking off any excess

In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat

Once the butter is melted and sizzling, add the sole fillets to the skillet

Cook the fillets for about 2-3 minutes on each side until golden brown and cooked through

Transfer the cooked fillets to a serving platter

In the same skillet, add the remaining butter and let it brown slightly

Remove the skillet from heat and stir in lemon juice and chopped parsley

Pour the lemon butter sauce over the cooked sole fillets

Serve hot and enjoy!

Ingredients:

• 2 scoops vanilla ice cream gluten-free


• 2 shots espresso


• 1 tablespoon chopped hazelnuts


• Zest of 1 orange

Instructions:

Divide the vanilla ice cream between two serving glasses

Prepare two shots of espresso and pour one shot over each scoop of ice cream

Sprinkle chopped hazelnuts over the affogato

Finish by garnishing each serving with orange zest

Serve immediately and enjoy!

Ingredients:

• 1 large head cauliflower, sliced into steaks


• 2 tablespoons olive oil


• 1 teaspoon chili powder


• 1 teaspoon cumin


• Salt and pepper to taste


• 4 ciabatta rolls, sliced and toasted


• 2 ripe avocados


• 1 lime, juiced


• 1/4 cup diced red onion


• 1/4 cup chopped fresh cilantro


• 1 small jalapeno, seeded and minced


• 1 clove garlic, minced


• Salt and pepper to taste


• Optional toppings: sliced tomato, lettuce, hot sauce

Instructions:

Set the oven to 425F 220C and heat it up

On a baking sheet, put the cauliflower steaks

Sprinkle chili powder, cumin, salt, and pepper on top of the olive oil

Put cauliflower in an oven that has already been heated and roast it for 20 to 25 minutes, turning it over halfway through, until it is soft and golden brown

Get the guacamole ready while the cauliflower roasts: Mix the red onion, cilantro, jalapeo, garlic, salt, and pepper with the lime juice in a bowl

Spread a lot of guacamole on each toasted ciabatta roll before putting the sandwiches together

Add a roasted cauliflower steak on top, along with any other toppings you like

Serve right away and enjoy!