Ingredients:

• 2 ripe bananas


• 1/2 cup unsweetened cocoa powder


• 1/4 cup almond butter


• 1/4 cup coconut cream


• 1 tsp vanilla extract


• Pinch of salt

Instructions:

Peel the bananas and place them in a blender or food processor

Add cocoa powder, almond butter, coconut cream, vanilla extract, and a pinch of salt to the blender

Blend until smooth and creamy, scraping down the sides as needed

Pour the mixture into popsicle molds

Insert sticks into the molds and freeze for at least 4 hours or until firm

Once frozen, remove the fudgesicles from the molds and enjoy!

Ingredients:

• 1 bunch of fresh asparagus spears


• 1 tablespoon olive oil


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/2 teaspoon paprika


• Salt and pepper to taste


• Grated Parmesan cheese optional

Instructions:

Wash and trim the asparagus spears, removing tough ends

In a mixing bowl, toss the asparagus with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated

Preheat your air fryer to 400F 200C

Place the seasoned asparagus spears in a single layer in the air fryer basket, making sure not to overcrowd them

Air fry for 7-10 minutes, shaking the basket halfway through, until the asparagus is crisp-tender and slightly charred

If desired, sprinkle with grated Parmesan cheese while still hot and serve immediately

Enjoy your crispy and tasty air-fried asparagus as a delicious side dish!

Ingredients:

• 6 slices of thick-cut bread


• 3 large eggs


• 1/2 cup milk


• 2 tablespoons granulated sugar


• 1 teaspoon vanilla extract


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon salt


• Cooking spray or melted butter, for greasing


• Maple syrup, for serving optional

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

Cut each slice of bread into 3 equal strips, creating 'sticks'

In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, ground cinnamon, and salt

Dip each bread stick into the egg mixture, ensuring it's fully coated, then place it on the prepared baking sheet

Bake in the preheated oven for about 15-20 minutes, or until the sticks are golden brown and crispy

Let them cool slightly before serving with maple syrup, if desired

To freeze for later use, allow the sticks to cool completely, then transfer them to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking

Label and freeze

To reheat, simply pop the frozen sticks in a toaster or oven until heated through

Ingredients:

• 2 cups cooked chicken, diced


• 1/2 cup mayonnaise


• 1/4 cup dill pickles, finely chopped


• 2 tablespoons red onion, finely chopped


• 1 tablespoon fresh dill, chopped


• 1 teaspoon Dijon mustard


• Salt and pepper to taste


• 8 slices bread


• Lettuce leaves optional


• Tomato slices optional

Instructions:

Dice the chicken and put it in a bowl

Add the mayonnaise, chopped dill pickles, red onion, fresh dill, and Dijon mustard

Stir the ingredients together until they are well mixed

Add salt and pepper to the chicken salad as needed

If you want, you can toast the bread slices

A lot of the chicken salad should be spread out on one slice of bread

If you want, you can add lettuce leaves and tomato slices on top

To make a sandwich, put another slice of bread on top

Do the same thing with the rest of the chicken salad and bread slices

Serve the sandwiches right away after cutting them in half

Ingredients:

• 1 cup oat bran


• 1 cup whole wheat flour


• 1/2 cup coconut sugar


• 2 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1/2 tsp ground cinnamon


• 1 cup almond milk


• 1/4 cup coconut oil, melted


• 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water


• 1 tsp vanilla extract


• 1 ripe peach, diced


• 1/2 cup fresh blackberries

Instructions:

Warm the oven up to 375F 190C and grease or line a muffin tin with paper liners

To make the flax egg, mix water and ground flaxseed in a small bowl

Do nothing for 5 minutes so it can get thicker

Put oat bran, whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon in a large bowl

mix them together

Put the melted coconut oil, flax egg, and vanilla extract in a different bowl and mix them together

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Add the diced peach and blackberries slowly

Fill up about three quarters of the way to the top of each muffin tin cup with batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

After taking the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down

Ingredients:

• 1 lb chicken breasts


• 1 packet taco seasoning


• 1 cup salsa


• 1/2 cup chicken broth


• Taco fixings tortillas, lettuce, cheese, etc

Instructions:

Put chicken breasts in the crock pot

Put taco seasoning on top of the chicken

Cover the chicken with salsa and chicken broth

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Use two forks to shred the chicken

Put chicken in tortillas and top with whatever you want