Ingredients:

• 1 3/4 cups all-purpose flour


• 1/2 cup granulated sugar


• 1/2 teaspoon baking powder


• 1/4 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, cold and cubed


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 cup freeze-dried raspberries


• 1/2 cup mini chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt

Add the cold cubed butter to the dry ingredients

Use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs

In a separate bowl, whisk the egg and vanilla extract together

Add the wet mixture to the dry mixture and stir until a dough forms

Gently fold in the freeze-dried raspberries and mini chocolate chips

Turn the dough out onto a floured surface and divide it in half

Shape each half into a 2-inch wide log

Place the logs onto the prepared baking sheet and slightly flatten the tops

Bake in the preheated oven for about 20-25 minutes, or until the logs are set and lightly golden

Remove from the oven and let the logs cool for 10-15 minutes

Reduce the oven temperature to 325F 165C

Using a sharp knife, slice the logs into 1/2-inch wide diagonal slices

Place the slices cut-side down on the baking sheet

Bake for an additional 10-15 minutes, flipping the slices halfway through, until the biscotti are crisp and golden

Remove from the oven and let the biscotti cool completely on a wire rack

Once cooled, store the biscotti in an airtight container

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/2 cup granulated sugar


• 1/2 cup brown sugar


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1/2 tsp ground cinnamon


• 1/4 tsp ground nutmeg


• 1/2 cup vegetable oil


• 2 large eggs


• 1 tsp vanilla extract


• 1 1/2 cups grated carrots


• 1/2 cup crushed pineapple, drained


• 1/2 cup chopped walnuts optional


• 1/2 cup raisins optional


• 8 oz cream cheese, softened


• 1/4 cup powdered sugar


• 2 tbsp fresh orange juice


• 1 tsp orange zest


• 1/2 tsp vanilla extract

Instructions:

Start by heating the oven to 350F 175C

Put the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl and mix them together

Take out a different bowl and mix the eggs, vanilla extract, and vegetable oil with a whisk

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

You can add the grated carrots, crushed pineapple, chopped walnuts if using, and raisins if using at this point

Set up a muffin tin with paper liners

Pour about two thirds of the muffin batter into each cup

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

Make the orange cream cheese spread while the muffins are baking

In a bowl, mix the softened cream cheese, powdered sugar, fresh orange juice, orange zest, and vanilla extract until the mixture is smooth and creamy

After the muffins have cooled for a few minutes in the pan, move them to a wire rack to cool all the way through

Spread the orange cream cheese mixture on top of each muffin after they have cooled all the way down

Serve your Orange Cream Cheese Spread Carrot Muffins and enjoy them!

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 2 tablespoons olive oil


• 1 teaspoon smoked paprika


• 1 teaspoon cayenne pepper


• 1 teaspoon garlic powder


• Salt and pepper to taste


• Lemon wedges for serving

Instructions:

Warm up the grill over medium-high heat

For the marinade, put olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper in a bowl and mix them together

Put the shrimp on skewers and brush them with the sauce

Three to four minutes on each side, or until they are opaque and have grill marks on them

For a tangy kick, serve hot with lemon wedges

Ingredients:

• 2 medium eggplants, sliced into rounds


• 1 cup almond flour


• 1 cup grated Parmesan cheese


• 2 eggs, beaten


• 2 cups marinara sauce


• 1 cup shredded mozzarella cheese


• 1/4 cup chopped fresh basil


• Salt and pepper to taste

Instructions:

In a bowl, mix almond flour, grated Parmesan cheese, salt, and pepper

Dip eggplant slices into beaten eggs, then coat with the almond flour mixture

Layer coated eggplant slices in the slow cooker, alternating with marinara sauce and shredded mozzarella cheese

Repeat layers until all ingredients are used, finishing with a layer of marinara sauce and mozzarella cheese on top

Cover and cook on low for 4-5 hours or until eggplant is tender and cheese is melted and bubbly

Sprinkle with chopped fresh basil before serving

Ingredients:

• 4 cups shredded unsweetened coconut


• 1/2 cup honey


• 1/4 cup coconut flour


• 2 large eggs


• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 325F 163C

In a large bowl, mix together shredded coconut, honey, coconut flour, eggs, and vanilla extract until well combined

Using a small cookie scoop or your hands, form the mixture into small mounds and place them onto a baking sheet lined with parchment paper

Bake for 20-25 minutes, or until the edges are golden brown

Remove from the oven and let cool completely before serving

Enjoy your delicious gluten-free paleo coconut macaroons!

Ingredients:

• 1 cup almond flour


• 1/4 cup coconut flour


• 1/2 cup honey


• 1/4 cup melted coconut oil


• 1/4 cup almond butter


• 1/4 teaspoon salt


• 1/2 cup dried cranberries


• Zest of 1 orange

Instructions:

Preheat oven to 350F 175C

In a bowl, mix almond flour, coconut flour, honey, melted coconut oil, almond butter, and salt until well combined

Fold in dried cranberries and orange zest

Press the mixture into a greased 8x8-inch baking dish

Bake for 20-25 minutes or until edges are golden brown

Allow to cool completely before cutting into bars

Ingredients:

• 1 cup lentils


• 1 can coconut milk


• 2 cups vegetable broth


• 1 onion, diced


• 3 cloves garlic, minced


• 1 tablespoon curry powder


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon turmeric


• 1 tablespoon olive oil


• Salt and pepper to taste


• Fresh cilantro for garnish

Instructions:

Run running water over the lentils to clean them well

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

Cut up some onions and garlic and add them

Cook the onions until they become clear

You can add turmeric, cumin, coriander, and curry powder to the pot

Make sure to mix the onions and garlic well

Put in the coconut milk, vegetable broth, and lentils

Bring to a low boil, then cook for 20 to 25 minutes, or until the lentils are soft

Add pepper and salt to taste

Serve hot with fresh cilantro on top

Have fun!

Ingredients:

• 1 pre-made pie crust


• 4 cups fresh blueberries


• 1/2 cup granulated sugar


• 1 tablespoon lemon juice


• 1/2 cup all-purpose flour


• 1/2 cup rolled oats


• 1/2 cup packed brown sugar


• 1/4 teaspoon salt


• 1/2 teaspoon ground cinnamon


• 1/4 cup cold unsalted butter, diced

Instructions:

Warm the oven up to 190C 375F

Put ready-made pie crust into a tart pan and cut off any extra dough

Put blueberries, sugar, and lemon juice in a large bowl and mix them together

Add toss to cover evenly

Put the flour, oats, brown sugar, salt, and cinnamon in a different bowl and mix them together

Cut the cold butter into the flour mixture with a pastry cutter or your fingers until it looks like coarse crumbs

Cover the prepared pie crust with the blueberry mixture

Spread the oat mixture over the blueberries so that they are completely covered

Place in an oven that has already been heated and bake for 35 to 40 minutes, or until the topping is golden brown and the blueberries start to bubble

Take it out of the oven and let it cool down a bit before you serve it

If you want, you can serve it warm with a scoop of vanilla ice cream after cutting it up