Soft and Chewy Tahini, Honey, and Almond Cookies Paleo

The nutty goodness of almond flour and chopped almonds combines with the richness of tahini and honey to create these soft and chewy Paleo cookies. They are a tasty, guilt-free treat that are naturally sweetened.

Ingredients:

• 1 cup almond flour
• 1/2 cup tahini
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped almonds
• Optional: 1/4 cup dark chocolate chips Paleo-friendly

Instructions:

Set the oven temperature to 175C 350F

Mix together almond flour, tahini, honey, baking soda, salt, and vanilla extract in a mixing bowl with melted coconut oil

Stir until a dough for cookies forms

For extra taste and texture, feel free to fold in the chopped almonds and dark chocolate chips

Use parchment paper to line a baking sheet

Take small portions of the cookie dough, roll them into balls, and arrange them on the baking sheet that has been preheated

To get the thickness you want, slightly flatten each cookie between your fingers or the back of a fork

Bake for 10 to 12 minutes, or until the edges begin to brown slightly, in a preheated oven

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling

Enjoy your chewy, soft, and paleo tahini, honey, and almond cookies after theyve cooled

Vegan Chocolate Chip Pumpkin Spice Cookie Sandwiches with Chocolate Buttercream

Delicious vegan chocolate chip pumpkin spice cookies sandwiched together with a creamy chocolate buttercream.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup pumpkin puree
• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips
• 1/2 cup vegan butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1-2 tablespoons non-dairy milk

Instructions:

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

In a bowl, cream together the vegan butter, brown sugar, and granulated sugar

Add the pumpkin puree and vanilla extract, and mix until well combined

In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Fold in the vegan chocolate chips

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, and flatten them slightly

Bake for 10-12 minutes, or until the edges are lightly golden

Remove from the oven and let cool completely

To make the chocolate buttercream, cream together the softened vegan butter, powdered sugar, cocoa powder, vanilla extract, and non-dairy milk until smooth and creamy

Spread a dollop of chocolate buttercream onto the bottom of one cookie, then sandwich another cookie on top

Repeat with the remaining cookies and buttercream

Enjoy these vegan chocolate chip pumpkin spice cookie sandwiches

Avocado Shrimp Cobb Salad

This Avocado Shrimp Cobb Salad tastes great and fills you up. Its great for lunch or dinner. A tangy balsamic vinaigrette dressing brings together soft shrimp, creamy avocados, crispy bacon, and other fresh ingredients to make a flavorful salad.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 avocados, diced
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese
• 4 hard-boiled eggs, sliced
• 4 slices cooked bacon, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Put the mixed salad greens in the bottom of a large salad bowl

On top of the greens, arrange the diced avocados, cherry tomatoes, blue cheese crumbles, hard-boiled eggs, bacon crumbles, and red onion in different piles

Spread the balsamic vinaigrette dressing out over the salad in a thin layer

Serve your tasty Avocado Shrimp Cobb Salad right away and enjoy it

Low Carb Jack Cheese Chips for Dipping

These low carb Jack cheese chips are a delicious and crunchy keto-friendly snack perfect for dipping. They are easy to make and packed with flavor.

Ingredients:

• 8 oz shredded Monterey Jack cheese
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper to taste

Instructions:

Preheat your oven to 375F 190C

Line a baking sheet with parchment paper

In a bowl, mix together shredded Monterey Jack cheese, garlic powder, paprika, salt, and pepper

Take small portions of the cheese mixture and place them on the prepared baking sheet, leaving space between each portion

Flatten each portion slightly with the back of a spoon to form thin discs

Bake in the preheated oven for 8-10 minutes or until the edges are golden brown and the cheese is crispy

Remove from the oven and let cool for a few minutes to allow the cheese chips to harden

Serve with your favorite keto-friendly dip and enjoy

Spring Vegetable Risotto with Poached Egg

This Spring Vegetable Risotto with Poached Egg is a delightful and flavorful dish that celebrates the vibrant colors and fresh flavors of spring. Creamy Arborio rice is cooked to perfection with a variety of seasonal vegetables, then topped with a perfectly poached egg for a luxurious finish. This dish is both comforting and elegant, making it perfect for a special brunch or dinner.

Ingredients:

• 1 cup Arborio rice
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed spring vegetables such as peas, asparagus, and zucchini, diced
• 1/4 cup grated Parmesan cheese
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

The vegetable broth should be simmered over medium heat in a saucepan

Heat the olive oil in a large separate skillet over medium heat

Add the minced garlic and onion and saut until the ingredients are softened

Stir the Arborio rice in the skillet until it becomes slightly translucent and is coated with oil

One ladleful at a time, gradually pour the simmering vegetable broth into the rice, stirring constantly and letting the liquid absorb completely before adding more

When the rice is soft but still slightly firm, about 15 to 20 minutes, add the mixed spring vegetables and cook for a further 3 to 5 minutes, or until the vegetables are thoroughly heated

Add the grated Parmesan cheese and taste and adjust the seasoning

In a separate pot of simmering water, poach the eggs for 34 minutes, or until the whites are set but the yolks are still runny, while the risotto is cooking

Spoon the risotto into bowls, place a poached egg on top of each serving, and sprinkle with freshly chopped parsley to serve

Have fun

Slow Cooker Sausage Gravy

This slow cooker sausage gravy recipe offers a convenient way to enjoy the classic Southern dish without needing constant attention. Perfect for a hearty breakfast or brunch, this creamy gravy pairs well with biscuits or over scrambled eggs.

Ingredients:

• 1 lb ground sausage
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika

Instructions:

In a skillet, cook the ground sausage over medium heat until browned, breaking it into crumbles as it cooks

Sprinkle flour over the cooked sausage, stirring constantly for about 1 minute to cook off the raw flour taste

Transfer the sausage mixture to a slow cooker

Slowly pour in the milk, stirring to combine with the sausage and flour mixture

Add salt, black pepper, garlic powder, onion powder, and paprika, stirring well

Cover and cook on low for 4-6 hours, or until the gravy has thickened to your desired consistency, stirring occasionally

African Peanut Stew

A hearty and flavorful African-inspired stew with chicken, sweet potatoes, and a rich peanut butter broth. Slow-cooked to perfection, this dish is a delightful blend of savory and nutty flavors.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup chopped tomatoes
• 1/2 cup natural peanut butter
• 4 cups chicken broth
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro for garnish
• 1/4 cup chopped peanuts for garnish

Instructions:

Put the chicken, onion, garlic, sweet potato, red bell pepper, chickpeas, and tomatoes in a slow cooker

Mix peanut butter, chicken broth, cumin, coriander, cayenne pepper, salt, and pepper in a different bowl using a whisk until the mixture is smooth

Making sure it covers everything evenly, pour the peanut butter mixture over the things in the slow cooker

On low heat, cover and cook for 6 to 8 hours, or until chicken is soft and flavors blend

If you need to, change the seasonings before serving, and top with chopped peanuts and cilantro

You can eat it with crusty bread or rice

Have fun with your tasty African Peanut Stew