Ingredients:

• 6 large potatoes, peeled and cubed


• 1/2 cup sour cream


• 1/4 cup butter, melted


• 1/4 cup milk


• 1 cup shredded cheddar cheese


• 1/2 cup chopped green onions


• Salt and pepper to taste


• Optional toppings: crispy bacon bits, chopped chives

Instructions:

Preheat oven to 375F 190C

Boil the potatoes in salted water until tender, then drain

In a large bowl, mash the potatoes with sour cream, melted butter, and milk until smooth

Stir in shredded cheddar cheese, chopped green onions, salt, and pepper

Spread the mixture into a greased baking dish

Bake for 25-30 minutes, or until bubbly and golden brown on top

Serve hot, garnished with optional toppings if desired

Ingredients:

• 2 cups of butterscotch chips


• 1 can 14 ounces sweetened condensed milk


• 1/4 cup unsalted butter


• 1/4 cup butterscotch syrup


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt

Instructions:

Line an 8x8-inch 20x20 cm baking pan with parchment paper, leaving an overhang on two sides for easy removal later

In a microwave-safe bowl, combine the butterscotch chips, sweetened condensed milk, and butter

Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted

Stir in the butterscotch syrup, vanilla extract, and salt until well combined

Pour the fudge mixture into the prepared pan and spread it evenly

Let it cool at room temperature for about 2 hours, or until set

Once set, use the parchment paper overhangs to lift the fudge out of the pan

Place it on a cutting board and cut into squares

Serve and enjoy your delicious Butterbeer Fudge!

Ingredients:

• 1 can black beans, drained and rinsed


• 1 cup corn kernels


• 1 cup cherry tomatoes, halved


• 1/2 red onion, diced


• 1 avocado, diced


• 1/4 cup cilantro, chopped


• 1 lime, juiced


• 1 teaspoon cumin


• 1 teaspoon chili powder


• Salt and pepper to taste


• 4 cups mixed greens


• 1/2 cup salsa


• 1/4 cup vegan sour cream


• Tortilla chips for serving

Instructions:

Put black beans, corn, tomatoes, red onion, avocado, and cilantro in a large bowl

Mix cumin, chili powder, salt, and pepper in a small bowl with a whisk

Pour it over the beans and mix them around to coat them

Put mixed greens on plates to serve

Put the bean mix on top of the greens

Spread vegan sour cream and salsa on top

Put tortilla chips on the side

Ingredients:

• 2 cucumbers, sliced


• 1/2 cantaloupe, cubed


• 1/4 red onion, thinly sliced


• 1/4 cup fresh mint leaves, chopped


• 1/4 cup feta cheese, crumbled


• 2 tablespoons olive oil


• 1 tablespoon fresh lime juice


• Salt and pepper to taste

Instructions:

Sliced cucumbers, cubed cantaloupe, thinly sliced red onion, and chopped mint leaves should all be put in a large bowl together

Mix the olive oil, fresh lime juice, salt, and pepper in a small bowl with a whisk

Pour the dressing over the salad ingredients and mix them together gently

Crumble some feta cheese on top of the salad

Serve right away and enjoy!

Ingredients:

• 2 cups Greek yogurt


• 1/4 cup honey


• Zest of 1 lemon


• 2 tablespoons lemon juice


• 1 cup fresh raspberries

Instructions:

Greek yogurt, honey, lemon zest, and lemon juice should all be mixed together well in a bowl

Add the fresh raspberries to the yogurt mixture slowly

Place the mix into popsicle molds

Place a popsicle stick in each mold

Put it in the freezer for at least four hours, or until it gets hard

Run the molds under warm water for a short time to get the popsicles out

Have fun with your tasty Lemon Raspberry Yogurt Pops!

Ingredients:

• 1 lb boneless chicken breast


• 1 cup salsa


• 1 packet taco seasoning mix


• 1/2 cup shredded cheddar cheese


• 8 small flour tortillas

Instructions:

Put chicken breasts in the crock pot

Add the salsa and taco seasoning mix to the chicken and cover it

On low heat, cover and cook for 6 to 8 hours, or until chicken is soft

Take two forks and shred the cooked chicken

Then, mix it with the sauce in the slow cooker

Get the flour tortillas warm

Put the chicken mixture on the tortillas and then sprinkle shredded cheddar cheese on top

Fold the tortillas in half, and then serve your tasty chicken tacos!

Ingredients:

• 4 cups fresh strawberries, hulled and chopped


• 2 cups granulated sugar


• 1/4 cup lemon juice


• 1/4 cup water


• 1 tsp vanilla extract


• 1/4 tsp salt

Instructions:

In a large pot, mix the chopped strawberries, water, lemon juice, and granulated sugar

Simmer the strawberries over medium heat, stirring occasionally, until the sugar is dissolved and the strawberries are soft, about 10 to 15 minutes

Puree the mixture in a regular blender or with an immersion blender until it's smooth

Put the pureed mixture back in the pot and simmer it for a further ten to fifteen minutes on low heat, or until the syrup gets thicker

Add the salt and vanilla extract, stir, and cook for a further two minutes

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

After sterilizing the canning jars, fill them with the syrup, leaving a headspace of approximately 1/4 inch

Put the sterile bands and lids on the jars to seal them

To make sure the sealed jars are properly sealed and preserved, process them in a boiling water bath for ten minutes

After taking the jars out of the water bath, place them on a fresh towel or cooling rack to cool

After cooling down, make sure the seals are airtight by checking them

Put the dates on the jars and keep them for up to a year in a dark, cool place

Savor your homemade strawberry pancake syrup with waffles, ice cream, or pancakes!

Ingredients:

• 1 cup almond flour
• 
  
• 3/4 cup powdered sugar
• 
  
• 1/4 cup aquafaba liquid from a can of chickpeas
• 
  
• 1/4 cup granulated sugar
• 
  
• 1/2 tsp lemon extract
• 
  
• Yellow food coloring optional
• 
  

Instructions:

Preheat the oven to 300F 150C and line a baking sheet with parchment paper

In a bowl, sift together the almond flour and powdered sugar

In another bowl, whip the aquafaba with an electric mixer until soft peaks form

Gradually add the granulated sugar and continue whipping until stiff peaks form

Fold in the almond flour mixture, lemon extract, and food coloring until the batter is smooth and shiny

Transfer the batter to a piping bag fitted with a round tip

Pipe small rounds onto the prepared baking sheet

Let the macarons sit at room temperature for 30 minutes to form a skin

Bake for 15-20 minutes, or until the macarons are set and firm

Remove from the oven and let cool completely before filling

Ingredients:

• 2 lbs beef stew meat, cubed
• 
  
• 2 sweet potatoes, peeled and diced
• 
  
• 3 carrots, sliced
• 
  
• 1 onion, chopped
• 
  
• 3 cloves garlic, minced
• 
  
• 1 cup beef broth
• 
  
• 1 can 14 oz diced tomatoes
• 
  
• 1 tsp dried thyme
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• 1 tsp dried rosemary
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• 1 tsp salt
• 
  
• 1/2 tsp black pepper
• 
  
• 2 tbsp coconut oil
• 
  

Instructions:

Coconut oil should be heated over medium-high heat in a big skillet

Brown the beef stew meat from all sides

Place in a slow cooker

Add the chopped garlic and onions to the same skillet

Stir-fry until transparent

Add the garlic and onions to the slow cooker, along with the carrots and sweet potatoes, diced tomatoes and their juice, beef broth, salt, black pepper, dried rosemary, and dried thyme

In the slow cooker, mix everything together by stirring

Once the vegetables are thoroughly cooked and the beef is soft, cook it covered on low for 6 to 8 hours

Enjoy your Paleo Slow Cooker Beef Stew with Sweet Potatoes while it's still hot!

Ingredients:

• 4 cups broccoli florets
• 
  
• 2 cups chicken broth
• 
  
• 1 cup heavy cream
• 
  
• 1 cup shredded cheddar cheese
• 
  
• 2 cloves garlic, minced
• 
  
• 2 tablespoons butter
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a large pot, melt the butter over medium heat

Add minced garlic and saut until fragrant

Add broccoli florets and chicken broth to the pot

Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes

Using an immersion blender, blend the soup until smooth

Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot

Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is heated through

Season with salt and pepper to taste

Serve hot