Ingredients:

• 1 cup Arborio rice


• 3 cups vegetable broth


• 1/2 cup dry white wine


• 1/2 cup grated Parmesan cheese


• 2 tablespoons olive oil


• 1 small onion, finely chopped


• 2 cloves garlic, minced


• 1 cup sliced mushrooms


• Salt and pepper to taste


• 2 tablespoons chopped fresh parsley

Instructions:

Put the vegetable broth in a saucepan and heat it over medium-low heat until it starts to simmer

Then turn the heat down to low to keep it warm

Set aside a large skillet and heat the olive oil over medium-low heat in it

Put in the garlic and onion, and cook for about 3 minutes, until the onions are soft

Put the Arborio rice in the pan and toast it for two minutes while stirring it all the time

Add the white wine and stir it in often while cooking until it's all absorbed

Put in the sliced mushrooms and cook for about 5 minutes, until they start to give off their juices

Slowly add warm vegetable broth to the pan, 1/2 cup at a time, while stirring constantly and waiting for each addition to be fully absorbed before adding more

For another 20 to 25 minutes, keep cooking and stirring the rice until it is soft and creamy

Add grated Parmesan cheese and mix it in until it melts and is well mixed in

Add salt and pepper to taste, and then take it off the heat

Add chopped fresh parsley on top of the hot risotto to serve

Ingredients:

• 8 slices of rye bread


• 1 cup of sauerkraut, drained


• 1 cup of vegan Swiss cheese, shredded


• 1 cup of vegan Russian dressing


• 1 cup of vegan corned beef slices


• 2 tablespoons of vegan butter

Instructions:

Cover 4 pieces of rye bread with vegan Russian dressing

On top of the dressing, put slices of vegan corned beef

Place sauerkraut on top of the corned beef slices

Put some vegan Swiss cheese on top of the sauerkraut

To make sandwiches, put the last 4 slices of rye bread on top

On the outside of each sandwich, put vegan butter

Set the pan on medium heat and add the sandwiches

Each side should be cooked for three to four minutes until it turns golden brown and the cheese melts

Before you serve, take each sandwich off the heat and cut it in half diagonally

Ingredients:

• 1 cup cauliflower rice


• 1/2 cup diced pineapple


• 1/4 cup diced red bell pepper


• 1/4 cup diced yellow bell pepper


• 1/4 cup diced red onion


• 2 cloves garlic, minced


• 2 tbsp coconut aminos


• 1 tbsp sesame oil


• 1/4 cup coconut milk


• 1/4 cup shredded coconut unsweetened


• 1/4 cup chopped cilantro


• Salt and pepper to taste


• Optional: chopped cashews for garnish

Instructions:

In a large skillet, heat sesame oil over medium heat

Add minced garlic and diced onion, cook until fragrant

Add diced bell peppers and pineapple, cook until slightly softened

Push the veggies to one side of the skillet and add cauliflower rice to the other side

Pour coconut aminos over the cauliflower rice and stir-fry until cooked through

Once cauliflower rice is cooked, mix with the veggies in the skillet

Stir in coconut milk and shredded coconut, cook for another 2-3 minutes

Season with salt and pepper to taste

Remove from heat and garnish with chopped cilantro and optional chopped cashews

Serve hot and enjoy!

Ingredients:

• 2 cups heavy cream


• 1 cup whole milk


• 3/4 cup granulated sugar


• 1 teaspoon vanilla extract


• Pinch of salt

Instructions:

In a slow cooker, combine heavy cream, whole milk, and granulated sugar

Stir well

Cook on low heat for 2 hours, stirring occasionally

After 2 hours, stir in vanilla extract and a pinch of salt

Continue cooking on low heat for another hour

Once done, transfer the mixture to a container and let it cool completely

Cover and refrigerate for at least 4 hours or until completely chilled

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions

Transfer churned ice cream to a freezer-safe container and freeze for 2-4 hours until firm

Serve and enjoy!

Ingredients:

• 2 medium zucchinis


• 1 cup breadcrumbs


• 1/2 cup grated Parmesan cheese


• 1 teaspoon garlic powder


• 1 teaspoon paprika


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 2 eggs

Instructions:

Preheat your air fryer to 400F 200C

Wash and cut the zucchinis into thin strips, resembling French fries

In a bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper

In another bowl, beat the eggs

Dip each zucchini strip into the beaten eggs, allowing excess to drip off, and then coat them with the breadcrumb mixture

Place the coated zucchini strips in a single layer in the air fryer basket

You may need to cook them in batches if your basket is small

Air fry the zucchini fries at 400F 200C for 10-12 minutes, flipping them halfway through the cooking time, until they are golden brown and crispy

Serve hot with your favorite dipping sauce

Ingredients:

• 3-4 lbs pork loin


• 1/2 cup brown sugar


• 1/4 cup balsamic vinegar


• 1/4 cup soy sauce


• 3 cloves garlic, minced


• 1 tsp dried thyme


• 1/2 tsp black pepper


• 1/4 cup chicken broth

Instructions:

Put the pork loin in the crock pot

Soy sauce, garlic, thyme, black pepper, and brown sugar should all be mixed together in a bowl

Spread the mix on top of the pork loin

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

Take the pork out of the slow cooker when it's done and let it rest

Pour the slow cooker's juices into a saucepan while you wait

Then add the chicken broth and bring it to a slow boil

For about 10 minutes, simmer the sauce until it gets thinner and less watery

Spread the balsamic glaze over the pork loin slices

Enjoy while hot!

Ingredients:

• 1 cup freshly squeezed lime juice


• 1 cup granulated sugar


• 1 cup water


• 1 tablespoon lime zest


• 1/4 teaspoon salt

Instructions:

Over medium heat, mix the water and sugar in a saucepan

Mix the sugar in until it's all gone

Salt and lime zest should be added to the sugar syrup

Let it cook on low heat for five minutes to let the flavors blend

Take the pan off the heat and let the mixture cool down to room tone

Add the lime juice that you just squeezed and mix well

Put the lime mixture into a shallow container that can go in the freezer

Let it freeze for three to four hours in the container

With a fork, scrape and mix the frozen edges into the middle after 3 to 4 hours

This will break up any ice crystals

Put the container back in the freezer and scrape and mix the sorbet again every one to two hours for the next four to five hours, or until it has a smooth texture

Sorbet is ready to be served when it is smooth and completely frozen

Enjoy the sorbet in bowls or cones that have been chilled

Ingredients:

• 1 cup almond flour


• 1/4 cup coconut flour


• 1/4 cup maple syrup


• 2 tablespoons coconut oil, melted


• 1 teaspoon vanilla extract


• Pinch of salt


• 1/3 cup dairy-free dark chocolate chips


• 1 tablespoon coconut oil

Instructions:

Almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and a dash of salt should all be combined in a mixing bowl

Blend until thoroughly blended

Add the dark chocolate chips and fold

Roll the dough into bite-sized balls and transfer to a baking sheet lined with parchment paper

To firm up the dough balls, put the baking sheet in the freezer for approximately thirty minutes

The dairy-free dark chocolate chips and 1 tablespoon coconut oil should be melted in 30-second increments in a microwave-safe bowl until smooth

After evenly coating each frozen dough ball with melted chocolate, place them back on the baking sheet

To help the chocolate set, put the baking sheet back in the freezer for ten to fifteen more minutes

The chocolate-covered cookie dough bites should be placed in an airtight container and kept in the freezer until they are ready to be served after the chocolate has solidified

Ingredients:

• 4 pork steaks


• 1 cup BBQ sauce


• 2 tablespoons Cajun seasoning


• 1 onion, sliced


• 1 bell pepper, sliced


• 2 cloves garlic, minced


• Salt and pepper to taste

Instructions:

Season pork steaks with Cajun seasoning, salt, and pepper

Place sliced onions, bell peppers, and minced garlic in the bottom of the slow cooker

Add seasoned pork steaks on top of the vegetables

Pour BBQ sauce over the pork steaks

Cover and cook on low for 6-8 hours or high for 3-4 hours, until pork is tender and cooked through

Serve hot with your favorite sides

Ingredients:

• 1 cup frozen mixed berries


• 1 ripe banana


• 1/2 cup Greek yogurt


• 1/4 cup almond milk


• 1 tablespoon honey


• 1/4 cup granola


• Fresh berries and sliced banana for topping

Instructions:

Blend the frozen mixed berries, a ripe banana, Greek yogurt, almond milk, and honey together in a blender

Mix until it's creamy and smooth

Get a bowl and pour the smoothie in it

Add granola, fresh berries, and banana slices on top

Have fun with your tasty Berry Bliss Smoothie Bowl!