Ingredients:

• 4 salmon fillets


• 2 tablespoons olive oil


• Salt and pepper to taste


• 2 cloves garlic, minced


• 1 lemon, sliced


• Fresh herbs such as parsley or dill for garnish

Instructions:

On both sides, season the salmon fillets with salt and pepper

In a pan, heat the olive oil over medium-high heat

Put minced garlic in the pan and cook for one to two minutes, until the garlic smells good

Put salmon fillets that have been seasoned in the pan with the skin side down

After 3 to 4 minutes, the skin should be golden brown and crispy

After you flip the salmon fillets, cook for another two to three minutes, or until they are fully cooked

Add lemon slices and fresh herbs to the salmon after you squeeze lemon juice over it

Serve right away

Ingredients:

• 1 cup quinoa


• 2 cups almond milk


• 1/4 cup honey


• 1 teaspoon vanilla extract


• 1 cup mixed berries


• 1/4 cup chopped nuts e


• g


• , almonds, walnuts


• 1 tablespoon chia seeds


• Greek yogurt optional, for topping

Instructions:

Run cold water over the quinoa several times to clean it

Mix quinoa and almond milk together in a saucepan

Bring to a boil, then turn down the heat

Let it cook on low heat for 15 to 20 minutes, or until the quinoa is done and the sauce gets thick

Add honey and vanilla extract and mix well

Add two more minutes of cooking

Take it off the heat and let it cool down a bit

Put some of the quinoa mix into each bowl

Add chia seeds, chopped nuts, and a mix of berries on top

You can put a dollop of Greek yogurt on top if you want to

Enjoy while still warm!

Ingredients:

• 2 pounds ground beef


• 1 onion, diced


• 2 cloves garlic, minced


• 2 carrots, diced


• 2 celery stalks, diced


• 1 cup mushrooms, sliced


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 2 tablespoons coconut oil


• 2 large sweet potatoes, peeled and diced


• 1/4 cup coconut milk


• 1/4 cup ghee or clarified butter


• Salt and pepper to taste


• Chopped fresh parsley for garnish

Instructions:

In a large skillet, heat the coconut oil over medium heat

Add the diced onions and garlic, and saut until they become translucent

Add the ground beef and cook until it's browned and cooked through

Stir in the carrots, celery, mushrooms, thyme, rosemary, salt, and pepper

Cook for another 5-7 minutes until the vegetables begin to soften

While the meat and vegetables are cooking, boil the sweet potatoes in a separate pot until they are tender, about 15-20 minutes

Drain the sweet potatoes and mash them with coconut milk, ghee, salt, and pepper until smooth and creamy

Preheat your oven to 375F 190C

Transfer the meat and vegetable mixture into a baking dish, spreading it out evenly

Spread the mashed sweet potatoes over the meat mixture, creating a smooth layer on top

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is lightly golden

Garnish with chopped fresh parsley and serve hot

Ingredients:

• 1 cup steel cut oats


• 3 cups unsweetened almond milk


• 1 cup canned pumpkin puree


• 1/4 cup keto-friendly sweetener such as erythritol or monk fruit


• 1 teaspoon pumpkin pie spice


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon salt


• Optional toppings: chopped pecans, shredded coconut, whipped cream for non-vegan

Instructions:

In a crock pot, combine steel cut oats, almond milk, pumpkin puree, sweetener, pumpkin pie spice, vanilla extract, and salt

Stir well to combine

Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally

Once cooked, serve warm with optional toppings as desired

Ingredients:

• 1 cup unsalted butter, softened


• 2 cups powdered sugar


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 3/4 cup milk


• Green food coloring


• Dog bone-shaped decorations optional

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Cream the softened butter in a large bowl until it's smooth and creamy

Add the powdered sugar slowly while mixing, and keep mixing until the mixture is fluffy and light

Mix the vanilla extract in well after adding it

Mix the all-purpose flour, baking powder, and salt together in a different bowl

While adding the milk at a time, slowly add the dry ingredients to the butter mixture

Mix the dry ingredients in at the beginning and end, until they are just combined

To give your cupcakes the grassy color you want, add a few drops of green food coloring

Mix until the color is spread out evenly

Fill each liner about two thirds of the way to the top with cupcake batter

Bake in an oven that has already been heated for 18 to 20 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean

On a wire rack, let the cupcakes cool all the way down

Once the cupcakes are completely cool, use a grass tip nozzle on a piping bag filled with the rest of the green buttercream frosting to make your shaggy buttercream

To make the tops of the cupcakes look like grass, pipe the shaggy buttercream on top of them

No need to: On top of the grassy buttercream, add decorations in the shape of dog bones

You can now serve and enjoy your cute Grass Tip Shaggy Buttercream Dog Cupcakes!

Ingredients:

• 1 sheet ready-rolled puff pastry


• 2 ripe peaches, thinly sliced


• 1 cup fresh raspberries


• 3 egg whites


• 3/4 cup caster superfine sugar


• 1/2 teaspoon vanilla extract


• 1/2 teaspoon white vinegar


• 1/2 teaspoon cornstarch cornflour

Instructions:

Preheat oven to 200C 390F

Line a tart tin with the puff pastry sheet, trimming excess

Arrange peach slices and raspberries over the pastry

In a clean, dry bowl, beat egg whites until soft peaks form

Gradually add sugar, vanilla extract, vinegar, and cornstarch, beating until stiff peaks form

Spread meringue over the fruit, sealing the edges

Bake for 20-25 minutes or until meringue is golden and crisp

Cool before slicing and serving

Ingredients:

• 1/4 cup popcorn kernels


• 1 tablespoon oil such as coconut or vegetable oil


• Salt to taste

Instructions:

Place popcorn kernels and oil in a microwave-safe bowl

Cover the bowl with a microwave-safe plate or microwave popcorn cover

Microwave on high for about 2-3 minutes, or until the popping slows to about 2 seconds between pops

Carefully remove from the microwave, as the bowl and contents will be hot

Season with salt to taste, shake or toss to distribute evenly

Let it cool slightly before serving

Ingredients:

• 2 pork tenderloins about 1


• 5 lbs each


• Salt and pepper to taste


• 1/4 cup Dijon mustard


• 1 pound bacon slices


• For Bourbon-Bacon Sauce:


• 1/2 cup bourbon


• 1/4 cup maple syrup


• 1/4 cup Dijon mustard


• 4 slices cooked and crumbled bacon

Instructions:

Set the temperature of your smoker to 225F 107C

Use salt and pepper to season the pork tenderloins

Make sure to evenly coat the tenderloins by brushing them with Dijon mustard

Use toothpicks to secure the bacon slices around each tenderloin

After wrapping the tenderloins in bacon, place them in the smoker and cook for two to three hours, or until the internal temperature reaches 145F 63C

Make the Bourbon-Bacon Sauce while the pork is smoking

Whisk together the bourbon, maple syrup, and Dijon mustard in a saucepan

Stirring occasionally, simmer the mixture over medium heat until it thickens

After adding the crumbled bacon, simmer for a further five minutes

After the pork is cooked, slice it and serve it with a brushing of the Bourbon-Bacon Sauce

The leftover Bourbon-Bacon Sauce should be provided on the side for dipping

Savor the flavorful Bourbon-Bacon Sauce and Bacon-Wrapped Dijon Mustard Pork Tenderloin!

Ingredients:

• 4 slices of crusty Italian bread, toasted and cubed
• 
  
• 4 ripe tomatoes, diced
• 
  
• 1 cucumber, diced
• 
  
• 1 red onion, thinly sliced
• 
  
• 1/2 cup Kalamata olives, pitted and sliced
• 
  
• 1/4 cup fresh basil leaves, torn
• 
  
• 1/4 cup fresh mozzarella cheese, cubed
• 
  
• 2 cloves garlic, minced
• 
  
• 1/4 cup extra-virgin olive oil
• 
  
• 2 tablespoons balsamic vinegar
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a large glass bowl, start by layering half of the toasted bread cubes at the bottom

Next, add half of the diced tomatoes, cucumber, red onion, Kalamata olives, basil, and mozzarella cheese on top of the bread

Sprinkle half of the minced garlic over the ingredients

Drizzle half of the olive oil and balsamic vinegar evenly over the layers

Season with salt and pepper to taste

Repeat the layering process with the remaining ingredients, starting with the rest of the toasted bread cubes

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld

Before serving, toss the salad gently to mix all the layers and flavors together

Garnish with extra basil leaves if desired

Serve chilled and enjoy your delicious Layered Panzanella Salad!

Ingredients:

• 4 oz vodka
• 
  
• 2 oz fresh lemon juice
• 
  
• 2 oz simple syrup
• 
  
• 4-6 fresh basil leaves
• 
  
• Ice cubes
• 
  
• Lemon slices for garnish
• 
  
• Basil leaves for garnish
• 
  

Instructions:

Mix fresh basil leaves gently in a shaker

In a shaker, mix vodka, fresh lemon juice, and simple syrup

Put ice cubes in the shaker

Make sure to shake it well until it's cold

Strain the drink into an ice-filled glass

Put basil leaves and lemon slices on top

Serve and have fun!