Ingredients:

• 1 cup all-purpose flour


• 2 tablespoons granulated sugar


• 1/4 teaspoon salt


• 2 large eggs


• 1 1/4 cups milk


• 1/4 cup unsalted butter, melted


• 1 teaspoon vanilla extract


• 1 cup fresh blueberries


• 1 cup ricotta cheese


• 1/4 cup powdered sugar


• 1 lemon, zest and juice


• Whipped cream and additional blueberries for garnish

Instructions:

Add the flour, salt, eggs, milk, melted butter, and vanilla extract to a blender

Blend until smooth

Use a blender to make the batter smooth

Toast or crepe pan that doesn't stick should be heated over medium heat

Put a little butter or cooking spray on it to make it smooth

As you pour a small amount of batter into the pan, swirl it around to cover the bottom evenly

After one to two minutes of cooking, the crepe should be set and have a light golden color

Turn the food over and cook the other side for another minute or two

Do it again with the rest of the batter, putting each crepe on a plate as you go

Put the powdered sugar, lemon zest, and lemon juice in a bowl and mix them together until they are well mixed

Put one crepe on a serving plate to start putting the cake together

Spread a thin layer of the ricotta mix on top, and then top with blueberries that have been picked

Do this again, and this time put a crepe on top to finish

Put the crepe cake in the fridge for at least an hour to set

Add whipped cream and more blueberries as a garnish before serving

Add powdered sugar on top if you like

Cut your blueberry ricotta crepe cake into pieces and enjoy!

Ingredients:

• 1 tbsp olive oil


• 1 onion, chopped


• 2 cloves garlic, minced


• 2 carrots, diced


• 2 celery stalks, diced


• 1 zucchini, diced


• 1 can diced tomatoes


• 4 cups vegetable broth


• 1 cup small pasta such as ditalini or small shells


• 1 tsp dried basil


• 1 tsp dried oregano


• Salt and pepper to taste


• Grated Parmesan cheese for serving

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic and onion, and cook until the onion is clear

Put in the zucchini, carrots, and celery

Cook for 5 minutes

Add the tomato chunks, vegetable broth, oregano, basil, salt, and pepper

Bring to a boil, then lower the heat and let it cook for 20 minutes

Follow the directions on the package to cook the pasta until it is al dente after adding it

Check the seasoning and make changes if needed

Grate some Parmesan cheese on top and serve hot

Ingredients:

• 1 pizza dough


• 1/2 cup tomato sauce


• 1 cup shredded mozzarella cheese


• 1/2 cup cooked chicken breast, thinly sliced


• 1/4 cup sun-dried tomatoes, chopped


• 1/4 cup black olives, sliced


• 1/4 cup red onion, thinly sliced


• 2 cloves garlic, minced


• 1 teaspoon dried oregano


• 1/2 teaspoon dried basil


• Salt and pepper to taste


• 2 tablespoons olive oil


• Fresh basil leaves for garnish

Instructions:

Warm up your oven to 475F 245C and put a baking sheet or pizza stone in it to heat up

On a floured surface, roll out the pizza dough to the thickness you want

Place the dough that has been rolled out on a pizza peel or another baking sheet that has been dusted with cornmeal

Evenly spread the tomato sauce over the pizza dough, making sure to leave a little space around the edges for the crust

Add the shreds of mozzarella cheese on top of the sauce

Spread the cooked chicken slices, black olives, red onion, minced garlic, dried oregano, dried basil, salt, and pepper out evenly on top of the cheese

Put some olive oil on top of the pizza

Carefully move the pizza to a baking sheet or pizza stone that has already been heated in the oven

Put it in the oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned

After taking the pizza out of the oven, give it a minute or two to cool down

Before serving, sprinkle with fresh basil leaves

Cut up your homemade Tuscan chicken pizza and enjoy!

Ingredients:

• 1


• 5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces


• 2 cans 15 oz each black beans, drained and rinsed


• 1 can 28 oz diced tomatoes, undrained


• 1 cup frozen corn kernels


• 1 onion, chopped


• 1 red bell pepper, chopped


• 2 cloves garlic, minced


• 2 tsp ground cumin


• 1 tsp chili powder


• 1/2 tsp paprika


• 1/2 tsp oregano


• 1/4 tsp cayenne pepper


• Salt and pepper to taste


• 4 cups chicken broth


• Juice of 1 lime


• Fresh cilantro, chopped for garnish


• Shredded cheese optional, for serving


• Sour cream optional, for serving

Instructions:

You can put chicken, black beans, corn, onion, red bell pepper, garlic, and diced tomatoes in a slow cooker

Spices like oregano, cayenne pepper, chili powder, ground cumin, and pepper should be added

The spices should be well mixed into the food

Add the lime juice and chicken broth and stir to mix

Cover and cook on low heat for 6 to 8 hours, or until the chicken is done and the flavors are mixed well

Taste the food before serving and make any necessary seasoning changes

Serve the chili hot with chopped cilantro on top

You can add shredded cheese and sour cream on top if you want to

Have fun with your tasty Slow Cooker Chicken and Black Bean Chili!

Ingredients:

• 1 cup almond flour


• 1/4 cup coconut flour


• 1/4 cup granulated erythritol


• 1 tsp baking powder


• 1/2 tsp ground cinnamon


• 1/4 tsp salt


• 2 large eggs


• 1/4 cup unsweetened almond milk


• 2 tbsp melted coconut oil


• 1 tsp vanilla extract


• For the Glaze:


• 3 tbsp unsalted butter


• 1/4 cup powdered erythritol


• 1/2 tsp vanilla extract


• 1-2 tbsp unsweetened almond milk

Instructions:

Warm your oven up to 350F 175C and spray cooking spray on a donut pan

You can mix almond flour, coconut flour, erythritol, baking powder, ground cinnamon, and salt in a bowl

With a whisk, mix the eggs, almond milk, melted coconut oil, and vanilla extract in a different bowl

Add the dry ingredients to the wet ones and mix them together until everything is well mixed

Fill up each donut hole about two thirds of the way to the top with batter after the pan is ready

Donuts should be baked in a hot oven for 15 to 18 minutes, or until a toothpick stuck in the middle comes out clean

Get the browned butter glaze ready while the donuts are baking: Set the butter in a small saucepan and melt it over medium-low heat

Stir the butter often as it continues to cook until it turns golden brown and smells nutty

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

Add the vanilla extract and powdered erythritol to the browned butter and mix them together

One tablespoon at a time, add the almond milk until you get the glaze consistency you want

After the donuts have cooled for a few minutes, dip each one in the browned butter glaze and let the extra glaze drip off

Put the donuts with glaze on a wire rack to cool down further

Enjoy your cinnamon donuts that are low in carbs and gluten-free, with a tasty browned butter glaze!

Ingredients:

• 1


• 5 lbs chicken thighs, boneless and skinless


• 1 onion, diced


• 3 cloves garlic, minced


• 1 can 14 oz coconut milk


• 1 can 14


• 5 oz diced tomatoes, undrained


• 2 tablespoons curry powder


• 1 teaspoon turmeric


• 1 teaspoon ground ginger


• Salt and pepper to taste


• Cooked rice, for serving


• Fresh cilantro, chopped, for garnish

Instructions:

Place chicken thighs in the slow cooker

Add diced onion, minced garlic, coconut milk, diced tomatoes, curry powder, turmeric, ground ginger, salt, and pepper

Stir to combine ingredients

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

Serve over cooked rice, garnished with chopped cilantro

Ingredients:

• 1 cup rice


• 2 cups vegetable broth


• 2 cups fresh spinach, chopped


• 1 small onion, diced


• 2 cloves garlic, minced


• 1 tablespoon olive oil


• Salt and pepper to taste

Instructions:

In a pot, heat olive oil over medium heat

Add diced onion and minced garlic, saut until translucent

Add rice to the pot, stirring frequently until lightly toasted

Pour in vegetable broth and bring to a boil

Reduce heat to low, cover, and simmer for about 15 minutes or until rice is cooked and liquid is absorbed

Stir in chopped spinach and let it wilt for a couple of minutes

Season with salt and pepper to taste

Remove from heat and let it sit covered for a few minutes before serving

Ingredients:

• 1 cup brewed coffee, chilled


• 1/2 cup coconut milk


• 1 ripe banana


• 1 tablespoon unsweetened cocoa powder


• 1/4 teaspoon peppermint extract

Instructions:

Put together a coffee and wait for it to cool down

Chilled coffee, coconut milk, a ripe banana, unsweetened cocoa powder, and peppermint extract should all be put into a blender

Mix until it's creamy and smooth

Get a glass and enjoy the smoothie!

Ingredients:

• 1 and 1/2 cups all-purpose flour


• 1/2 cup cocoa powder


• 1 and 1/2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 1/2 cup buttermilk


• 1/2 cup boiling water


• 1/2 cup salted caramel sauce store-bought or homemade


• 1/2 cup mini chocolate chips optional, for garnish


• Sea salt flakes for sprinkling, optional

Instructions:

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

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl

Put away

Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy

One at a time, add the eggs and mix well after each one

Add the vanilla extract and mix well

Mix the dry ingredients and buttermilk in turns, adding the dry ingredients first and then the buttermilk

Don't mix any further than that

Add the hot water and stir until the batter is smooth

It's okay that the batter will be thin

The batter should be about two thirds of the way up each cupcake liner

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

When you take the cupcakes 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 through

Make a small hole in the middle of each cupcake with a knife or cupcake corer once they are completely cool

Put caramel sauce with salt in each hole

To make the cupcakes look nicer and add more flavor, you can top them with mini chocolate chips and sea salt flakes

Have fun with your tasty chocolate salted caramel cupcakes!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1 cup pineapple chunks


• 1/2 cup teriyaki sauce

Instructions:

Place chicken breasts in the slow cooker

Add pineapple chunks and teriyaki sauce over the chicken

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

Shred chicken with two forks and serve over rice or with your favorite sides