Ingredients:

• 1 1/2 cups all-purpose flour
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• 2 tablespoons granulated sugar
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• 2 teaspoons baking powder
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• 1/2 teaspoon salt
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• 1 teaspoon ground cinnamon
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• 2 large eggs
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• 1 1/2 cups milk
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• 1/4 cup unsalted butter, melted
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• 1/2 teaspoon vanilla extract
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• 1/2 cup chopped pecans
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• 1/4 cup brown sugar
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• 1/4 cup maple syrup
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Instructions:

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; it's okay if there are a few lumps

Preheat your waffle iron according to the manufacturer's instructions and lightly grease it

Pour the waffle batter onto the preheated waffle iron and sprinkle a tablespoon of chopped pecans onto each waffle

Close the waffle iron and cook until the waffles are golden brown and crisp

While the waffles are cooking, prepare the praline topping

In a small saucepan, melt the brown sugar and maple syrup together over low heat, stirring until smooth

Add the remaining chopped pecans and stir to coat them in the praline sauce

Once the waffles are done, remove them from the waffle iron and drizzle the warm praline sauce over the top

Serve the Cinnamon Praline Waffles immediately, garnished with additional chopped pecans if desired

Enjoy your delicious homemade Cinnamon Praline Waffles!

Ingredients:

• 1 cup gluten-free flour blend
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• 1/2 cup almond flour
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• 1/2 cup coconut sugar
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• 1 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp ground cinnamon
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• 1/2 tsp ground ginger
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• 1/4 tsp ground nutmeg
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• 1/4 tsp ground cloves
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• 1/4 tsp salt
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• 1/2 cup unsweetened almond milk
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• 1/4 cup melted coconut oil
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• 1 tsp vanilla extract
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• 1 tbsp apple cider vinegar
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• 1/4 cup chopped almonds, for topping
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Instructions:

Preheat the oven to 350F 175C and grease a doughnut pan

In a large bowl, whisk together the gluten-free flour blend, almond flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt

Add the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar to the dry ingredients

Mix until well combined

Spoon the batter into the prepared doughnut pan, filling each cavity about 3/4 full

Bake for 15-18 minutes, or until a toothpick inserted into a doughnut comes out clean

Remove from the oven and let cool in the pan for a few minutes, then transfer to a wire rack to cool completely

Once cooled, sprinkle the chopped almonds over the doughnuts

Serve and enjoy!

Ingredients:

• 2 cups Greek yogurt
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• 1/4 cup cocoa powder
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• 1/4 cup honey
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• 1 cup strawberries, chopped
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• 2 ripe bananas, mashed
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• 1/2 cup chocolate chips
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• Popsicle molds and sticks
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Instructions:

In a mixing bowl, combine the Greek yogurt, cocoa powder, and honey

Mix until smooth and well combined

Add the chopped strawberries and mashed bananas to the yogurt mixture

Stir until the fruit is evenly distributed throughout the mixture

Stir in the chocolate chips, creating a chocolatey swirl throughout the mixture

Carefully pour the mixture into popsicle molds, leaving a little space at the top for expansion

Insert popsicle sticks into each mold, making sure they are centered

Place the molds in the freezer and freeze for at least 4 hours, or until the popsicles are firm

To remove the popsicles, run the molds briefly under warm water to loosen them

Enjoy your delicious Chocolate Strawberry Banana Frozen Yogurt Popsicles!

Ingredients:

• 800g chicken thighs, boneless and skinless
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• 1/2 cup unsalted butter
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• 1 cup tomato puree
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• 1/2 cup yogurt
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• 1 tablespoon ginger-garlic paste
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• 1 tablespoon garam masala
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• 1 tablespoon ground coriander
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• 1 tablespoon ground cumin
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• 1 teaspoon chili powder
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• 1/2 teaspoon turmeric powder
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• Salt to taste
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• Fresh cilantro leaves, chopped, for garnish
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Instructions:

Add ginger-garlic paste, coriander, cumin, chili powder, turmeric, salt, and garam masala to a bowl

Mix the ingredients together

Put the chicken thighs in the yogurt mixture and let them sit for at least an hour, but preferably overnight

Melt the butter in a big pan over medium-low heat

The chicken should be golden brown on all sides after you add it

This should take about 8 to 10 minutes

Add the tomato puree and stir it in

Cook for five more minutes

Turn down the heat, cover, and let it cook slowly for 15 to 20 minutes, or until the chicken is fully cooked

Add chopped cilantro as a garnish before serving

Ingredients:

• 1 butternut squash, peeled and diced
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• 1 cup kale, finely chopped
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• 1/2 cup breadcrumbs
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• 1/4 cup grated Parmesan cheese
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• 1 egg
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• 1/2 tsp salt
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• 1/4 tsp black pepper
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• 4 whole wheat English muffins
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• 4 lettuce leaves
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• 4 tomato slices
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• 4 slices of Swiss cheese
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• 4 tbsp mayonnaise
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• 1 tbsp olive oil
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Instructions:

Start by heating the oven to 400F 200C

Pour olive oil over the diced butternut squash on a baking sheet and season with salt and pepper

Place in the oven and roast for 20 to 25 minutes, or until soft

Put the roasted butternut squash, chopped kale, breadcrumbs, grated Parmesan cheese, egg, salt, and black pepper in a large bowl

Mix everything together well

Split the mixture in half and shape each half into a burger patty

Get a grill or grill pan hot, but not too hot

The burger patties made with butternut squash and kale should be grilled for four to five minutes on each side, or until they are fully cooked and have grill marks

Put a slice of Swiss cheese on top of each patty in the last minute of cooking and let it melt

Toast the English muffins made with whole wheat until they get a little brown on the edges

Spread mayonnaise on the English muffin's bottom half

Put a lettuce leaf on the bottom of each muffin, then a burger patty made of butternut squash, kale, and melted Swiss cheese

Put a tomato slice and the other half of the English muffin on top of each burger

Make sure your Butternut McMuffins and Kale Burgers are hot before you serve them

Ingredients:

• 1 tablespoon coconut oil
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 1 tablespoon grated ginger
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• 2 carrots, diced
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• 2 celery stalks, diced
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• 1 bell pepper, diced
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• 1 zucchini, diced
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• 4 cups vegetable broth
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• 1 can 15 oz coconut milk
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• 2 tablespoons red curry paste
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• 1 tablespoon soy sauce
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• 1 tablespoon lime juice
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• Salt and pepper to taste
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• 2 tablespoons chopped fresh cilantro
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• Cooked rice or noodles optional, for serving
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Instructions:

In a large pot, heat coconut oil over medium heat

Add onion, garlic, and ginger

Cook until fragrant, about 2 minutes

Add carrots, celery, bell pepper, and zucchini

Cook for another 5 minutes until vegetables are slightly softened

Stir in vegetable broth, coconut milk, red curry paste, soy sauce, and lime juice

Bring to a simmer and cook for 15-20 minutes until vegetables are tender

Season with salt and pepper to taste

Garnish with chopped cilantro before serving

Serve with cooked rice or noodles if desired

Ingredients:

• 1 package 8 ounces cream cheese, softened
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• 1/2 cup granulated sugar
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• 2 eggs
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• 1 tablespoon lemon zest
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• 2 tablespoons lemon juice
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• 1 teaspoon vanilla extract
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• 1 pre-made pie crust
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Instructions:

Preheat the oven to 350F 175C

In a mixing bowl, beat the cream cheese and sugar until smooth

Add eggs one at a time, beating well after each addition

Stir in lemon zest, lemon juice, and vanilla extract until well combined

Roll out the pie crust and press it into a tart pan

Pour the cream cheese mixture into the tart shell

Bake for 25-30 minutes or until the filling is set and the crust is golden brown

Allow the tart to cool before slicing and serving

Ingredients:

• 2 cups all-purpose flour
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• 2 tablespoons sugar
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• 2 teaspoons baking powder
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• 1/2 teaspoon salt
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• 2 large eggs
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• 1 3/4 cups milk
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• 1/2 cup vegetable oil
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• 1 teaspoon vanilla extract
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Instructions:

In a large mixing bowl, combine the flour, sugar, baking powder, and salt

In a separate bowl, beat the eggs and then stir in the milk, vegetable oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until just combined

Be careful not to overmix; it's okay if there are a few lumps

Preheat your waffle iron according to the manufacturer's instructions and lightly grease it if necessary

Pour the waffle batter onto the preheated waffle iron and close the lid

Cook until the waffles are golden brown and crisp, typically for about 5 minutes, depending on your waffle iron

Carefully remove the waffles from the iron and serve them immediately with your favorite toppings, such as fresh berries, maple syrup, or whipped cream

Ingredients:

• 2 ripe avocados, peeled and pitted
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• 2 cups arugula, washed and dried
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• 1 cup vegetable broth
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• 1/2 cup full-fat coconut milk
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• 2 tablespoons lime juice
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• 1 clove garlic, minced
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• Salt and pepper to taste
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• Optional toppings: diced cucumber, cherry tomatoes, chopped cilantro, lime wedges
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Instructions:

In a blender, combine the avocados, arugula, vegetable broth, coconut milk, lime juice, and minced garlic

Blend until smooth and creamy

Season with salt and pepper to taste, adjusting the flavor as needed

Transfer the soup to a bowl or container and refrigerate for at least 1 hour to chill

Before serving, give the soup a good stir and taste again for seasoning

Serve chilled, garnished with optional toppings if desired

Ingredients:

• 1 cup quinoa, rinsed
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• 2 cups water
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• 1 mango, diced
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• 1 avocado, diced
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• 1/2 cup cherry tomatoes, halved
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• 1/4 cup red onion, finely chopped
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• 1/4 cup fresh cilantro, chopped
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• 2 tablespoons olive oil
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• 2 tablespoons lime juice
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• Salt and pepper to taste
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Instructions:

Mix quinoa and water in a saucepan

Before you turn off the heat, let the quinoa cook for 15 minutes while the water is absorbed

Whisk the quinoa with a fork and set it aside until it's cool

Put cooked quinoa, mango, avocado, cherry tomatoes, red onion, and cilantro in a large bowl

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

Add the dressing to the quinoa mixture and mix it together gently

Put the salad in the fridge for at least 30 minutes before you serve it

If you want, you can add more cilantro as a garnish

Enjoy! Serve cold