Ingredients:

• 300g macaroni pasta


• 1 cup raw cashews, soaked overnight


• 1 cup unsweetened almond milk


• 2 tbsp nutritional yeast


• 1 tbsp lemon juice


• 1 tsp garlic powder


• 1 tsp onion powder


• 1/2 tsp smoked paprika


• 1/2 tsp turmeric


• 1/4 tsp cayenne pepper


• Salt, to taste


• 2-3 jalapenos, sliced


• 1/4 cup bread crumbs


• 1 tbsp olive oil

Instructions:

Cook macaroni according to package instructions, then drain and set aside

In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, turmeric, cayenne pepper, and salt

Blend until smooth and creamy

In a skillet, saut sliced jalapenos until slightly softened

Add the creamy sauce to the skillet with the jalapenos, then stir in the cooked macaroni until well combined

In a separate small pan, heat olive oil and toast bread crumbs until golden brown

Sprinkle toasted bread crumbs over the mac and cheese before serving

Ingredients:

• 6 cups brewed coffee


• 2 cups milk


• 1 can 15 oz pumpkin puree


• 1/2 cup brown sugar


• 2 teaspoons pumpkin pie spice


• 1 teaspoon vanilla extract


• Whipped cream optional


• Cinnamon sticks for garnish optional

Instructions:

In a slow cooker, combine brewed coffee, milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract

Stir until well combined

Cover and cook on low for 2-3 hours, stirring occasionally

Once heated through and well blended, serve hot in mugs

Top with whipped cream if desired and garnish with cinnamon sticks

Enjoy your Slow Cooker Spice Pumpkin Lattes!

Ingredients:

• 2 ripe peaches, peeled and chopped


• 1 cup fresh raspberries


• 1/4 cup honey or agave syrup


• 1/4 cup coconut water


• 1 tablespoon lemon juice

Instructions:

Put peaches, raspberries, honey or agave syrup, coconut water, and lemon juice in a blender

Mix until it's smooth

Place the mix into popsicle molds

Place popsicle sticks inside the molds

Put it in the freezer for at least four hours, or until it's solid

Push the frozen paletas out of their molds by running them under warm water for a short time

Serve right away and enjoy!

Ingredients:

• 1 tbsp olive oil


• 1 onion, diced


• 2 cloves garlic, minced


• 1 red bell pepper, diced


• 1 yellow bell pepper, diced


• 1 zucchini, diced


• 1 yellow squash, diced


• 1 cup corn kernels fresh or frozen


• 1 can 15 oz black beans, drained and rinsed


• 1 can 15 oz kidney beans, drained and rinsed


• 1 can 15 oz diced tomatoes


• 1 cup vegetable broth


• 2 tbsp chili powder


• 1 tsp cumin


• Salt and pepper to taste


• Fresh cilantro, chopped for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and garlic, saut until softened

Add diced bell peppers, zucchini, and yellow squash

Cook until slightly tender

Stir in corn kernels, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, and cumin

Season with salt and pepper to taste

Bring to a simmer and let it cook for 20-25 minutes, stirring occasionally

Once vegetables are cooked through and flavors have melded, adjust seasoning if needed

Serve hot, garnished with fresh chopped cilantro

Enjoy!

Ingredients:

• 1/2 cup popcorn kernels


• 1/2 cup vegan white chocolate chips


• 1/4 cup vegan rainbow sprinkles


• 1/2 tsp pure vanilla extract


• 1/4 cup coconut butter


• 1/4 cup maple syrup


• 1/4 tsp sea salt

Instructions:

Pop the popcorn kernels using an air popper or stovetop method, and place in a large bowl

In a small saucepan, melt the coconut butter and maple syrup together until smooth

Remove from heat and whisk in the vanilla and sea salt

Pour the mixture over the popcorn and toss to coat evenly

Spread the popcorn out on a parchment-lined baking sheet

Melt the white chocolate chips in a small bowl, then drizzle over the popcorn

Sprinkle the rainbow sprinkles over the top

Allow the popcorn to set until the chocolate is firm, then break into pieces

Serve and enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts


• Salt and pepper to taste


• 2 tablespoons olive oil


• 3 cloves garlic, minced


• 1 cup cherry tomatoes, halved


• 1 cup spinach leaves


• 1/2 cup sun-dried tomatoes, chopped


• 1/2 cup chicken broth


• 1/2 cup heavy cream


• 1/4 cup grated Parmesan cheese


• 1 teaspoon dried oregano


• 1 teaspoon dried basil


• 1/2 teaspoon red pepper flakes optional

Instructions:

Add salt and pepper to the chicken breasts

Warm up the olive oil in a big pan over medium-high heat

It will take about 6-7 minutes per side for the chicken breasts to get brown on both sides after you add them

Take the chicken out of the pan and set it aside

Add minced garlic to the same pan and cook for one minute, until it smells good

Cherry tomatoes, spinach, and sun-dried tomatoes should all be added

As the tomatoes and spinach start to soften, keep cooking

Heavy cream and chicken broth should be added

If you want, you can add red pepper flakes, dried oregano, dried basil, and Parmesan cheese

Put the chicken breasts back in the pan and cover them with sauce

Allow the sauce to thicken and the chicken to be fully cooked for 5 to 7 minutes

If you want, you can serve it hot with extra Parmesan cheese and fresh basil on top

Ingredients:

• 1 cup almond flour


• 1/2 cup canned pumpkin puree


• 1/4 cup coconut flour


• 1/4 cup maple syrup


• 1 tsp pumpkin pie spice


• 1/2 tsp vanilla extract


• 1/4 tsp salt


• 1/4 cup dairy-free chocolate chips


• 1/4 cup shredded unsweetened coconut

Instructions:

In a mixing bowl, combine almond flour, coconut flour, pumpkin pie spice, and salt

Add pumpkin puree, maple syrup, and vanilla extract to the dry ingredients

Mix until a dough forms

Fold in dairy-free chocolate chips and shredded coconut

Use your hands to roll the dough into bite-sized balls and place them on a lined baking sheet

Chill the cake balls in the refrigerator for at least 30 minutes to firm up

Enjoy these delicious Paleo Vegan Pumpkin Cake Balls as a healthy treat!

Ingredients:

• 2 cups gluten-free all-purpose flour


• 2 cups granulated sugar


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup unsalted butter


• 1 cup water


• 1/4 cup unsweetened cocoa powder


• 2 large eggs


• 1/2 cup sour cream


• 1 teaspoon pure vanilla extract


• For the Chocolate Frosting:


• 1/2 cup unsalted butter


• 1/4 cup milk


• 1/4 cup unsweetened cocoa powder


• 4 cups powdered sugar


• 1 teaspoon pure vanilla extract


• 1 cup chopped pecans optional

Instructions:

Set the oven temperature to 175C 350F

Butter a 13 x 9-inch baking dish

Combine the granulated sugar, baking soda, salt, and gluten-free all-purpose flour in a sizable mixing bowl

One cup unsalted butter, one cup water, and one-fourth cup unsweetened cocoa powder should all be combined in a medium-sized saucepan

Bring to a boil while stirring all the time

Take off the heat and pour into the mixing bowl with the dry ingredients

Mix thoroughly until fully incorporated

Whisk the eggs, sour cream, and 1 teaspoon of pure vanilla extract in a different bowl

Blend this blend into the batter until it's smooth

Evenly distribute the batter after pouring it into the baking pan

If a toothpick is inserted into the center, it should come out clean after 25 to 30 minutes of baking in a preheated oven

Make the chocolate frosting while the cake is baking

Melt half a cup of unsalted butter in a saucepan

Add 1/4 cup of unsweetened cocoa powder and 1/4 cup of milk, and stir

After bringing to a boil, turn off the heat

Add one teaspoon of pure vanilla extract and the powdered sugar, and stir until smooth

Pour the warm chocolate frosting over the hot cake and spread it evenly after the cake comes out of the oven

If desired, top with chopped pecans

Before slicing and serving, let the cake cool fully in squares

Ingredients:

• 1 lb ground beef


• 1/2 cup breadcrumbs


• 1 egg


• 1/4 cup diced red onion


• 2 cloves garlic, minced


• 1 tsp dried oregano


• Salt and pepper to taste


• 4 burger buns


• 2 avocados, sliced


• 1 cup Greek yogurt


• 1 tbsp lemon juice


• 1 cucumber, thinly sliced


• Fresh cilantro for garnish

Instructions:

Add the egg, red onion, garlic, oregano, salt, and pepper to the ground beef in a bowl

Make burger patties out of the mixture

Warm up the grill over medium-high heat

They should be cooked for about 4 to 5 minutes on each side on the grill

On the grill, mix Greek yogurt and lemon juice together in a bowl

Toast the buns for burgers on the grill for one to two minutes

Place one patty on each bun and top with slices of avocado, cucumber, and a dollop of the Greek yogurt mixture

Add fresh cilantro as a garnish

Your Avocado Gyro Burgers will taste great when they're hot

Ingredients:

• 4 cups spinach leaves


• 2 cucumbers, peeled and chopped


• 4 stalks celery, chopped


• 2 green apples, cored and chopped


• 1 lemon, peeled


• 1-inch piece of ginger, peeled

Instructions:

Wash all the ingredients thoroughly

If not using an electric juicer, chop the ingredients into smaller pieces

In a juicer, combine spinach, cucumbers, celery, apples, lemon, and ginger

Process the ingredients until well juiced

Strain the juice to remove any pulp if desired

Pour the juice into glasses and serve immediately