Easy Vegan Pita Bread

This Easy Vegan Pita Bread recipe yields soft and fluffy pita bread that's perfect for stuffing with your favorite fillings or enjoying on its own. Made with simple ingredients, it's a versatile staple for any vegan kitchen.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 packet 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 cup warm water
• 2 tbsp olive oil

Instructions:

In a large mixing bowl, combine all-purpose flour, whole wheat flour, yeast, salt, and sugar

Add warm water and olive oil to the dry ingredients

Mix until a dough forms

Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic

Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size

Preheat your oven to 475F 245C

Punch down the risen dough and divide it into 8 equal portions

Shape each portion into a ball and then flatten it into a disc about 1/4 inch thick

Place the discs on a parchment-lined baking sheet and cover them loosely with a clean towel

Let the discs rest for about 15 minutes

Bake in the preheated oven for 5-7 minutes, or until puffed up and lightly golden brown

Remove from the oven and let cool slightly before serving

Low Carb Cinnamon Roll Pancakes

You can enjoy the tastes of a cinnamon roll in the form of a pancake without feeling bad about it. For a tasty breakfast or brunch, these low-carb cinnamon roll pancakes are great for people who are on the keto diet.

Ingredients:

• 4 eggs
• 4 oz cream cheese, softened
• 2 tbsp coconut flour
• 1 tbsp granulated sweetener such as erythritol
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp butter or coconut oil, for cooking
• Sugar-free maple syrup, for serving optional

Instructions:

In a blender, combine eggs, cream cheese, coconut flour, sweetener, vanilla extract, cinnamon, baking powder, and salt

Blend until smooth

Heat butter or coconut oil in a non-stick skillet over medium heat

Pour batter onto the skillet to form pancakes, about 1/4 cup of batter for each pancake

Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on both sides

Repeat with remaining batter

Serve warm with sugar-free maple syrup, if desired

Paleo Philly Shroom Bugers

The traditional Philly cheesesteak is given a Paleo-friendly makeover with grilled portobello mushrooms serving as the bun and grass-fed beef patties topped with sauted onions and peppers.

Ingredients:

• 4 large portobello mushroom caps
• 1 lb grass-fed ground beef
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Coconut oil for cooking
• Lettuce leaves for serving
• Paleo-friendly mayonnaise for serving

Instructions:

Preheat grill or grill pan over medium-high heat

In a bowl, combine ground beef, garlic powder, onion powder, smoked paprika, coconut aminos, minced garlic, salt, and pepper

Mix well

Divide beef mixture into 4 equal portions and shape into burger patties

Brush both sides of portobello mushroom caps with coconut oil and season with salt and pepper

Grill mushroom caps for 3-4 minutes per side until tender

While mushrooms are grilling, heat coconut oil in a skillet over medium heat

Add sliced onions and bell peppers, and saut until softened, about 5-7 minutes

Grill burger patties for 4-5 minutes per side or until desired doneness

To assemble, place a grilled portobello mushroom cap on a plate, top with a burger patty, sauted onions and peppers, and a dollop of Paleo-friendly mayonnaise

Serve wrapped in lettuce leaves

Enjoy your Paleo Philly Shroom Bugers!

Vegan Vanilla Chocolate Sandwich Cookies

These Vegan Vanilla Chocolate Sandwich Cookies are a delightful treat for any occasion. They are made with almond and coconut flour, sweetened with maple syrup, and filled with vegan chocolate chips.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

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

In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt

Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients

Mix until well combined

Fold in the vegan chocolate chips

Scoop tablespoon-sized portions of the dough and form them into cookies

Place them on the prepared baking sheet

Using a fork, gently flatten each cookie and create a criss-cross pattern on top

Bake for 10-12 minutes, or until the cookies are set

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely

Once the cookies are cool, spread a dollop of vegan chocolate spread on the bottom side of one cookie and sandwich it with another cookie

Coconut Ginger Chicken and Vegetables

This Paleo-friendly slow cooker recipe combines the flavors of tender coconut ginger chicken with a medley of colorful vegetables. It's a wholesome and comforting dish that's easy to prepare and perfect for those following a Paleo diet.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 2 cups mixed vegetables carrots, broccoli, bell peppers, and snap peas
• 1 can 13
• 5 oz coconut milk
• 2 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp coconut aminos Paleo-friendly soy sauce substitute
• 1 tsp red pepper flakes adjust to taste
• Salt and black pepper to taste
• 2 tbsp coconut oil
• Fresh cilantro leaves for garnish

Instructions:

Place the mixed vegetables and chicken thighs into a large slow cooker

Combine the coconut milk, minced garlic and ginger, coconut aminos, red pepper flakes, salt, and black pepper in a different bowl

Cover the chicken and veggies in the slow cooker with the coconut milk mixture

Cook the chicken for 46 hours on low, covered, or until it's cooked through

Preheat the coconut oil in a pan over medium-high heat, about 30 minutes before serving

After taking the chicken and veggies out of the slow cooker, add the coconut oil to a hot pan and stir

The chicken should be seared for two to three minutes on each side, or until it turns a beautiful golden brown

Take out of the pan and place aside

Garnish the coconut ginger chicken and veggies with fresh cilantro leaves and serve immediately

Savor your tasty Paleo-friendly dinner!

30 Minute Tomato Basil Pizza with Sea Salt Crust

This quick and easy tomato basil pizza with a sea salt crust is perfect for busy weeknights when you're craving homemade pizza but don't have much time to spare. The combination of fresh basil and cherry tomatoes adds a burst of flavor to every bite.

Ingredients:

• 1 pre-made pizza dough
• 1/2 cup tomato sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup fresh basil leaves, torn
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional

Instructions:

Preheat your oven to 475F 245C

Roll out the pre-made pizza dough on a lightly floured surface into your desired shape

Place the rolled-out dough on a pizza stone or baking sheet

Spread the tomato sauce evenly over the dough, leaving a small border for the crust

Sprinkle half of the shredded mozzarella cheese over the tomato sauce

Add the sliced cherry tomatoes and torn basil leaves on top of the cheese

Sprinkle the remaining mozzarella cheese over the tomatoes and basil

Drizzle olive oil evenly over the pizza, and sprinkle with sea salt, black pepper, and red pepper flakes if desired

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned

Remove the pizza from the oven and let it cool for a minute before slicing

Serve your delicious 30 Minute Tomato Basil Pizza with Sea Salt Crust hot and enjoy!

Grilled Peach, Brie, and Basil Sandwich

With a drizzle of honey, this sandwich brings together the sweet taste of grilled peaches, the creamy texture of Brie cheese, and the fresh taste of basil. Enjoy this tasty summer treat!

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 slices of Brie cheese
• 8 fresh basil leaves
• 4 hamburger buns
• 2 tablespoons honey
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Warm up the grill over medium-high heat

Add a little salt and pepper to the peach halves and brush them with olive oil

Grill the peaches for two to three minutes on each side, or until they have grill marks and are just a little soft

As the peaches are cooking, split the hamburger buns in half and toast them briefly on the grill

Take the buns and peaches off the grill

Put a slice of Brie on the bottom half of each bun before putting the sandwiches together

Some grilled peach halves, basil leaves, and honey on top of the Brie

Add the top half of the bun to the sandwich

Serve your Grilled Peach, Brie, and Basil Sandwich right away and enjoy it with honey on top!

Apple Cider Pulled Pork

Pull pork that is tender and full of flavor, with a sweet and sour apple cider flavor. Great for people who like to barbecue and have parties.

Ingredients:

• 4-5 lbs pork shoulder, boneless
• 1 cup apple cider
• 1 cup apple cider vinegar
• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice

Instructions:

In a bowl, mix together apple cider, apple cider vinegar, ketchup, brown sugar, Dijon mustard, minced garlic, smoked paprika, onion powder, black pepper, salt, cayenne pepper, cinnamon, cloves, and allspice to create the marinade

Place the pork shoulder in a large resealable plastic bag or a shallow dish and pour half of the marinade over it

Ensure the pork is well coated

Marinate in the refrigerator for at least 4 hours, preferably overnight

Preheat your barbecue to medium heat around 250-275F or 120-135C

Remove the pork from the marinade and discard the used marinade

Place the pork on the barbecue and cook indirectly for 4-6 hours or until the internal temperature reaches 195-200F 90-93C, basting with the remaining marinade every hour

Once done, remove the pork from the barbecue and let it rest for 15-20 minutes

Using two forks, shred the pork into pulled pork strands

Serve the pulled pork on buns or as desired, and enjoy!

Chocolate Dirt Cups

Dirt Cups are sweet and perfectly messy, making them a delightful treat for Earth Day or any occasion. These chocolatey dessert cups are filled with layers of chocolate pudding, crushed cookies, and fluffy whipped cream, topped with playful gummy worms to mimic a garden in the dirt. Kids and adults alike will love indulging in these delicious and whimsical treats.

Ingredients:

• 1 package 3
• 9 ounces instant chocolate pudding mix
• 2 cups cold milk
• 1 package 16 ounces chocolate sandwich cookies like Oreos
• 2 cups whipped cream
• Gummy worms for decoration

Instructions:

In a large bowl, whisk together the instant chocolate pudding mix and cold milk until well combined

Let it sit for about 5 minutes to thicken

While the pudding sets, place the chocolate sandwich cookies in a resealable plastic bag and crush them into fine crumbs using a rolling pin or the bottom of a glass

Once the pudding has thickened, layer the dirt cups

Start with a layer of crushed chocolate cookies at the bottom of each cup or serving dish

Next, spoon a layer of chocolate pudding over the cookie crumbs, followed by a layer of whipped cream

Repeat the layers until you reach the top of the cup or dish, finishing with a layer of cookie crumbs to resemble dirt

Place a few gummy worms on top of each dirt cup for a fun Earth Day touch

Chill the dirt cups in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together

Gluten-Free Chicken with Basil Cream Sauce

This gluten-free chicken with basil cream sauce is a delicious and flavorful dish that's perfect for a cozy dinner. The creamy sauce is infused with fresh basil, giving it a delightful herby flavor. Serve it over rice or gluten-free pasta for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup coconut cream
• 1/2 cup fresh basil leaves, chopped
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch or arrowroot powder

Instructions:

Season chicken breasts with salt and pepper on both sides

Heat olive oil in a large skillet over medium-high heat

Add chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side

Remove from skillet and set aside

In the same skillet, add minced garlic and cook for about 1 minute until fragrant

Pour in chicken broth and coconut cream, stirring to combine

Bring to a simmer

Add chopped basil and lemon juice to the sauce, stirring well

In a small bowl, mix cornstarch or arrowroot powder with a tablespoon of water to create a slurry

Pour the slurry into the sauce and stir until thickened, about 2-3 minutes

Return the cooked chicken breasts to the skillet, spooning the sauce over them

Cook for an additional 2-3 minutes until heated through

Serve the chicken with basil cream sauce hot, garnished with extra basil leaves if desired

Oven-Baked Waffles

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If you don't have a waffle maker, these oven-baked waffles are a quick and easy way to enjoy homemade waffles. The inside is fluffy, and the outside is crispy.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350F 175C

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

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

Do not overmix; it's okay if there are a few lumps

Grease a waffle iron with non-stick cooking spray or a little extra melted butter

Pour enough waffle batter onto the preheated waffle iron to cover the waffle grid, close the lid, and bake in the oven for about 5-7 minutes or until golden brown and crisp

Carefully remove the waffle and repeat with the remaining batter

Serve your oven-baked waffles warm with your favorite toppings, such as fresh fruit, syrup, or whipped cream

Enjoy!

Lemon Ginger Turmeric Shots

This recipe for a Lemon Ginger Turmeric Shot is a quick and easy way to improve your health and immune system. It's great for a daily health routine because it's full of vitamin C, antioxidants, and anti-inflammatory properties.

Ingredients:

• 1 lemon, juiced
• 1-inch piece of ginger, peeled and grated
• 1 teaspoon ground turmeric
• 1 tablespoon honey
• 1 cup water

Instructions:

In a blender, combine lemon juice, grated ginger, ground turmeric, honey, and water

Blend until smooth

Strain the mixture using a fine mesh sieve to remove any pulp or solid pieces

Pour the liquid into shot glasses

Serve immediately

Optional: Garnish with a slice of lemon or a sprinkle of turmeric powder