Keto Heroin Chicken

A tasty and crispy chicken dish covered in a seasoned almond flour mixture that is great for people who are on a low-carb diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 2 tablespoons grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1/4 cup avocado oil or olive oil

Instructions:

Preheat oven to 400F 200C

In a shallow dish, mix almond flour, parmesan cheese, garlic powder, paprika, salt, and black pepper

Dip each chicken breast in beaten eggs, then dredge in the almond flour mixture, coating both sides evenly

Heat avocado oil in a large oven-safe skillet over medium-high heat

Add chicken breasts to the skillet and cook for 2-3 minutes per side until golden brown

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165F 75C

Serve hot and enjoy!

Cuban Sandwich

Enjoy the flavors of a classic Cuban sandwich with minimal effort using a slow cooker. Tender pork, ham, Swiss cheese, pickles, and mustard come together in this deliciously simple recipe.

Ingredients:

• 1 lb pork tenderloin
• 1 cup chicken broth
• 1 cup sliced ham
• 8 slices Swiss cheese
• 1 cup dill pickles, sliced
• 1/4 cup yellow mustard
• 1 loaf Cuban bread, sliced

Instructions:

Place pork tenderloin in the slow cooker

Pour chicken broth over the pork

Cover and cook on low for 6-8 hours or high for 3-4 hours until pork is tender and easily shreds

Remove pork from slow cooker and shred with two forks

Slice Cuban bread lengthwise and layer with shredded pork, ham, Swiss cheese, pickles, and mustard

Place assembled sandwiches in a panini press or on a skillet over medium heat

Cook until bread is golden brown and cheese is melted, about 3-4 minutes per side

Slice and serve hot

Sea Salt Chocolate Pumpkin Cups

Indulge in these rich and creamy Sea Salt Chocolate Pumpkin Cups, which have a pumpkin filling and dark chocolate with a hint of sea salt. You can satisfy your sweet tooth with these small treats that are also gluten-free.

Ingredients:

• 1 cup dark chocolate chips
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup
• 1/2 teaspoon pumpkin pie spice
• Sea salt, for topping

Instructions:

As you go, melt the dark chocolate chips in 30 second bursts in a bowl that can go in the microwave

Mix the pumpkin puree, maple syrup, and pumpkin pie spice together well in a different bowl

Put cupcake liners in a mini muffin tin to line it

Put a small amount of melted chocolate into each liner and spread it out so that it goes up the sides

Take it out of the freezer for 5 minutes to set

Place a small amount of the pumpkin mix on top of the chocolate layer that has already set

Put more melted chocolate on top of each cup and smooth it out to cover the pumpkin layer

Add sea salt to each cup

Put in the freezer for at least 30 minutes to let it set all the way through

Take it out of the muffin tin when it's done and enjoy!

Quick Carrot Ribbon Stirfry

This tasty and easy carrot ribbon stir-fry will up your veggie noodle game. It's a colorful and flavorful side dish or light meal that's sure to please anyone.

Ingredients:

• 4 large carrots, peeled and ribboned
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1/2 teaspoon red pepper flakes adjust to taste
• Salt and pepper to taste
• 2 green onions, chopped
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts

Instructions:

In a large skillet or wok, heat the vegetable oil over medium-high heat

Add the ginger and garlic, minced, and saut for one to two minutes, or until fragrant

Stir-fry the carrot ribbons for three to four minutes, or until they start to soften but remain crisp

Add the sesame oil and soy sauce, then toss to coat the carrots thoroughly

Cook for a further two to three minutes

Add salt, pepper, and red pepper flakes to taste

As desired, adjust the degree of spice

Take off the stove and place on a platter

Add chopped peanuts, cilantro, and green onions as garnish

Enjoy your quick stir-fried carrot ribbons while they're hot!

Bacon Ranch Pasta Salad - Sweet and Delish

This Bacon Ranch Pasta Salad is a sweet and delish delight that combines the smoky flavor of bacon with the creaminess of ranch dressing, and a touch of honey for a sweet twist. It's a perfect side dish for picnics, barbecues, or any occasion.

Ingredients:

• 8 oz pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 1/4 cup chopped red onion
• 1/2 cup cooked and crumbled bacon
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup ranch dressing
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

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

Run cold water over the drain and rinse

Toss the cooked pasta, corn, red bell pepper, cucumber, red onion, bacon, cheddar cheese, and cilantro in a large bowl

Whisk the ranch dressing, mayonnaise, and honey together in a different small bowl until everything is well mixed

Add pepper and salt to taste

To make sure everything is covered, pour the dressing over the pasta salad and toss it around

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Enjoy the Bacon Ranch Pasta Salad while it's still cold!

Paleo Avocado Salad

This Paleo avocado salad is a simple and delicious way to enjoy the creamy goodness of avocados with fresh, vibrant flavors. It's the perfect side dish or light meal for those following a Paleo diet.

Ingredients:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• Mixed greens for serving

Instructions:

In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro

Drizzle the extra-virgin olive oil and fresh lime juice over the ingredients in the bowl

Season with salt and pepper to taste, and gently toss everything together until well combined

Serve the Paleo avocado salad on a bed of mixed greens

Enjoy your healthy and delicious Paleo avocado salad!

Chicken and Corn Chowder

A hearty and creamy chicken and corn chowder that's perfect for cozy nights. Loaded with savory chicken, sweet corn, and a cheesy broth, this soup is a comforting delight.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 4 cups frozen corn kernels
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups potatoes, peeled and diced
• 2 cups half-and-half
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

In a large pot, melt butter over medium heat

Add diced onion and minced garlic, saut until softened

Stir in flour to create a roux, cooking for 2 minutes

Slowly whisk in chicken broth to avoid lumps

Add potatoes, thyme, salt, and pepper

Simmer until potatoes are tender

Pour in half-and-half, add shredded chicken and corn

Cook until heated through

Stir in cheddar cheese until melted and smooth

Adjust seasoning to taste

Serve hot, garnished with chopped green onions

Gluten-Free Cranberry Orange Scones

The cranberry orange scones that are gluten-free are full of flavor and have a soft crumb. Great for breakfast or a snack in the afternoon!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried cranberries
• Zest of 1 orange
• 1/2 cup plain Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

Warm the oven up to 400F 200C and put parchment paper on a baking sheet

Mix the sugar, baking powder, salt, and gluten-free flour together in a large bowl

Add the cold cubed butter to the flour mixture

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

Add the orange zest and dried cranberries and mix them in

Whisk the eggs, vanilla extract, and Greek yogurt together in a different bowl until everything is well mixed

Add the wet ingredients to the dry ones and mix them together just until they're mixed

Be careful not to mix them too much

Place the dough on a surface that has been lightly dusted with flour

Knead it gently a few times until it comes together

Cut the dough into 8 wedges after rolling it into a circle that's about an inch thick

Leave some space between each scone when you put them on the baking sheet that has been prepared

After the oven is hot, bake the scones for 15 to 18 minutes, or until they are golden brown and fully cooked

Take it out of the oven and set it on a wire rack to cool down

Iron Cupcake

These Iron Cupcakes are a quick and delicious treat to satisfy your sweet cravings. They cook up in just minutes and are perfect for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup milk
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

Preheat your Iron Cupcake maker according to the manufacturer's instructions

In a mixing bowl, combine the softened butter and sugar until creamy

Add the egg and vanilla extract to the butter-sugar mixture and mix well

In another bowl, whisk together the flour, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined

Grease the Iron Cupcake maker with a little butter or non-stick cooking spray

Pour the cupcake batter into the preheated Iron Cupcake maker, filling each cavity about halfway

Close the lid and bake for approximately 5-7 minutes or until the cupcakes are golden brown and cooked through

Carefully remove the cupcakes from the Iron Cupcake maker and let them cool on a wire rack

Once cooled, you can frost or decorate the cupcakes as desired

Enjoy your homemade Iron Cupcakes!

Chocolate Blackout Doughnuts

Indulge in the ultimate chocolate experience with these rich and decadent Chocolate Blackout Doughnuts. These deep-fried doughnuts are generously coated in a luscious chocolate glaze, making them a chocolate lover's dream come true.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/4 cup hot water
• Oil for frying
• 1 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Combine flour, cocoa powder, brown sugar, granulated sugar, baking soda, baking powder, and salt in a mixing bowl

Combine the vegetable oil, buttermilk, egg, and vanilla extract in a separate bowl

After adding the wet ingredients to the dry ingredients, thoroughly mix them together

Add the semisweet chocolate chips and stir

When the batter is smooth, add hot water and stir

Preheat oil to 350F 175C in a deep fryer or heavy-bottomed pot

Doughnut batter should be dropped by spoonfuls into the heated oil and fried for two to three minutes on each side, or until golden brown

After taking the doughnuts out of the oil, drain any excess oil by placing them on paper towels

To make the chocolate glaze, combine powdered sugar, milk, vanilla extract, unsweetened cocoa powder, and a small pinch of salt in a separate bowl

To ensure even coating, dip each doughnut into the glaze

Let any extra glaze run off

Before serving, let the glaze settle for a few minutes

Savor your Blackout Chocolate Doughnuts!

Keto Lemon Garlic Butter Salmon

This Keto Lemon Garlic Butter Salmon is a flavorful and healthy low-carb dinner option. The combination of tangy lemon, aromatic garlic, and rich butter enhances the natural taste of the salmon, making it a satisfying dish for keto enthusiasts.

Ingredients:

• 4 salmon fillets
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

Warm the oven up to 190C 375F

On a baking sheet that has been lined with parchment paper, put the salmon fillets

Slowly melt the butter in a small saucepan

Add the minced garlic and cook for about one to two minutes, until the garlic smells good

Add the lemon zest and juice and mix well

Take it off the heat

Spread the lemon-garlic butter on top of the salmon fillets

Add pepper and salt

For 12 to 15 minutes, or until the salmon is easy to flake with a fork, bake in an oven that has already been heated

Before serving, sprinkle with fresh parsley

Quick Asian Fishcakes

These quick Asian fishcakes are bursting with flavor from soy sauce, ginger, garlic, and chili. They're easy to make and perfect for a speedy weeknight dinner.

Ingredients:

• 400g skinless salmon fillet, chopped
• 2 spring onions, finely chopped
• 1 red chili, deseeded and finely chopped
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 thumb-sized piece of ginger, grated
• 1 garlic clove, crushed
• 1 tbsp lime juice
• Handful of coriander leaves, chopped
• 1 egg, beaten
• 4 tbsp breadcrumbs
• 2 tbsp vegetable oil, for frying

Instructions:

Cut up the salmon and put it in a bowl

Add the spring onions, red chili, soy sauce, fish sauce, grated ginger, crushed garlic, lime juice, and chopped coriander

Add the beaten egg and breadcrumbs and mix them in well

Cut the mixture into equal parts and use your hands to form them into fishcakes

In a pan, heat the vegetable oil over medium-low heat

When you fry the fishcakes, turn them over three or four times and cook them all the way through

Serve hot with salad or a sauce to dip it in

Keto Chocolate Avocado Mousse

Indulge in a rich and creamy keto-friendly dessert with this chocolate avocado mousse. Avocado adds a velvety texture while keeping the carb count low, making it perfect for a romantic Valentine's Day treat.

Ingredients:

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/4 cup coconut cream
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• Pinch of salt
• Optional: whipped cream and berries for garnish

Instructions:

Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor

Add cocoa powder, coconut cream, powdered erythritol, vanilla extract, and a pinch of salt to the blender

Blend until smooth and creamy, scraping down the sides as needed

Taste and adjust sweetness if needed by adding more erythritol

Transfer the mousse to serving cups and refrigerate for at least 30 minutes to chill

Garnish with a dollop of whipped cream and berries before serving, if desired

Vegan Maple Pecan Sticky Buns

These vegan maple pecan sticky buns are a delightful treat for any occasion. They're perfectly sweet, sticky, and bursting with the flavors of maple and pecans. Enjoy them as a breakfast indulgence or a tasty dessert!

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/4 cup vegan butter, melted
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 cup almond milk
• 1 packet instant yeast
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup vegan butter, softened
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 teaspoon cinnamon

Instructions:

Preheat oven to 350F 175C

In a small bowl, mix chopped pecans, maple syrup, brown sugar, and melted vegan butter

Spread evenly in the bottom of a greased baking dish

In another small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a flax egg

Warm almond milk in a saucepan until just heated, then remove from heat and let cool until warm to the touch

Stir in instant yeast and let sit for 5 minutes

In a large bowl, combine flour and salt

Add the flax egg and yeast mixture, then knead until a smooth dough forms

Roll out the dough into a rectangle about 1/4 inch thick

Spread softened vegan butter evenly over the dough, then sprinkle with brown sugar, maple syrup, cinnamon, and chopped pecans

Roll up the dough tightly from the long side, then slice into 12 equal pieces

Place the rolls in the baking dish on top of the pecan mixture

Cover the baking dish with a clean kitchen towel and let the rolls rise in a warm place for 30 minutes

Bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through

Remove from the oven and let cool for a few minutes before serving

Enjoy warm!

Multi Lentil Protein Packed Indian Crepe

These Indian crepes are a nutritious and protein-packed breakfast or snack option. Made with a blend of red lentils, green lentils, and flavorful spices, they are crispy on the outside and soft on the inside.

Ingredients:

• 1/2 cup red lentils
• 1/2 cup green lentils
• 1/4 cup chickpea flour
• 1/4 cup rice flour
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

Wash and soak red lentils and green lentils separately for 4-5 hours

Drain the lentils and grind them into a smooth batter separately, using minimal water

The consistency should be like pancake batter

In a mixing bowl, combine the red lentil batter, green lentil batter, chickpea flour, rice flour, finely chopped onions, finely chopped tomatoes, green chilies, cumin seeds, turmeric powder, coriander powder, garam masala, and salt

Mix well to form a smooth batter

Add water if needed to adjust the consistency

Heat a non-stick skillet or crepe pan over medium heat and grease it lightly with oil

Pour a ladleful of the batter onto the skillet and spread it into a thin, even circle like a crepe

Cook for 2-3 minutes until the bottom is golden brown, then flip it over and cook the other side until it's cooked through and crispy

Repeat the process with the remaining batter, adding a little oil to the skillet before each crepe

Serve the multi-lentil protein-packed Indian crepes hot with chutney, yogurt, or your favorite dipping sauce

Strawberry Pecan Salad

There are fresh strawberries, crunchy pecans, and tangy feta cheese in this Strawberry Pecan Salad with a sweet homemade Lemon Vinaigrette. The lemon dressing makes the salad taste great. It's the perfect mix of tastes and textures to make any meal more interesting.

Ingredients:

• 2 cups fresh strawberries, sliced
• 1 cup pecans, toasted and chopped
• 6 cups mixed salad greens e
• g
• , spinach, arugula, and romaine
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• For the Sweet Lemon Vinaigrette:
• 1/4 cup fresh lemon juice
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Frozen mixed greens, toasted pecans, sliced red onion, and crumbled feta cheese should all be put in a large salad bowl

Take a different small bowl and mix the honey, olive oil, Dijon mustard, salt, and pepper with the fresh lemon juice

This will make the sweet lemon vinaigrette dressing

The sweet lemon vinaigrette should be poured over the salad ingredients in the large bowl

With a light touch, toss the salad to cover all the ingredients with the dressing

Serve the strawberry pecan salad right away as a light meal or side dish that tastes great

Have fun!

Ghost Pepper Jelly

This recipe for Ghost Pepper Jelly will add some fiery flavor to your pantry. For people who enjoy their condiments hot, this is ideal. Use it to give your favorite dishes a bold kick by using it as a glaze, dip, or spread.

Ingredients:

• 1 cup ghost peppers, seeds removed and finely chopped
• 2 cups sugar
• 1 cup apple cider vinegar
• 1 packet 1
• 75 oz powdered pectin
• 1/2 teaspoon salt

Instructions:

When handling ghost peppers, put on gloves to prevent skin irritation

Puree the ghost peppers and apple cider vinegar in a food processor or blender until smooth

Combine the sugar, salt, and ghost pepper puree in a large saucepan

Mix thoroughly

Evenly scatter the powdered pectin over the mixture and mix to blend

Stirring continuously, place the saucepan over medium-high heat and bring the mixture to a boil

After it boils, lower the heat to a simmer and let it cook for ten to fifteen minutes, or until the jelly thickens to the consistency you want

If any foam appears on the surface, skim it off

After sterilizing the jars, carefully fill them with the hot ghost pepper jelly, leaving about 1/4 inch of headspace

To make sure the jars are properly sealed, put sterilized lids on them and process them in a hot water bath for ten minutes

After taking the jars out of the water bath, allow them to reach room temperature

As they seal, the lids ought to come down

After cooling, keep the ghost pepper jelly for up to a year in a cool, dark place

Savor your homemade ghost pepper jelly with your favorite foods as a glaze, condiment, or fiery garnish!