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Enjoy the flavors of carrot cake in a healthy, banana-free, sugar-free, paleo, and raw smoothie!

Ingredients: 1 cup unsweetened almond milk. 1 large carrot, chopped. 1/4 cup raw walnuts. 1 tablespoon unsweetened shredded coconut. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/2 teaspoon vanilla extract. 1-2 dates, pitted optional, for added sweetness. Ice cubes optional, for a colder smoothie.

Instructions: Place all ingredients in a blender. Blend until smooth and creamy. Adjust sweetness by adding more dates if desired. Serve immediately, garnished with a sprinkle of cinnamon or shredded coconut if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

Bianca the Baker

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These crispy spiralized zucchini fritters are a delicious and satisfying keto-friendly dish. Packed with flavor and nutrients, they make a perfect appetizer or side dish.

Ingredients: 2 medium zucchinis, spiralized. 2 eggs. 1/4 cup almond flour. 1/4 cup grated Parmesan cheese. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste. 2 tablespoons olive oil for frying.

Instructions: Put the spiralized zucchini on a clean kitchen towel and squeeze out as much water as you can. Whisk the eggs in a big bowl. Cheese, garlic powder, onion powder, salt, and pepper should be added. Mix well. Squeeze the zucchini into the egg mixture and mix it in until it's all mixed in. Warm up a big pan with olive oil over medium-low heat. Put about 1/4 cup of the zucchini mixture into the pan and use a spatula to make it a little flatter. Turn the food over three to four times, or until it's golden brown and crispy. Move the fritters to a plate lined with paper towels to drain off the extra oil. Do it again with the rest of the zucchini mixture. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 10 minutes

Kian F

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Indulge in the decadence of brownies and cookies combined into one delightful treat. These brownie cookies are rich, fudgy, and packed with chocolate chips. They are the perfect combination of a brownie's chewy texture and a cookie's crispy edges.

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups semisweet chocolate chips. 1 1/2 cups granulated sugar. 4 large eggs. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C. In a microwave-safe bowl, melt the butter and 1 cup of chocolate chips together in 30-second intervals, stirring each time until smooth. In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Pour the melted chocolate mixture into the egg mixture and stir until fully incorporated. In another bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined. Fold in the remaining 1 cup of chocolate chips and chopped walnuts if using. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, leaving some space between each. Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still soft in the center. Be careful not to overbake. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your amazing brownie cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Mariah Jackson

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Enjoy this Salted Pomegranate Chocolate Fudge, which is the perfect mix of sweet and salty. Rich dark chocolate, sour pomegranate juice, and a pinch of sea salt go well together to make a delicious treat for any occasion.

Ingredients: 2 cups of dark chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup of pomegranate juice. 1/2 teaspoon of sea salt. 1 teaspoon of vanilla extract. 1/2 cup of chopped pomegranate seeds for garnish.

Instructions: Put parchment paper around the edges of an 8x8-inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off. Put the dark chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. Stir the mixture every 30 seconds while heating it in the microwave until the chocolate is melted and the whole thing is smooth. The sea salt, vanilla extract, and pomegranate juice should all be mixed in well. Pour the fudge mix into the baking pan that has been prepared and spread it out evenly. Put the chopped pomegranate seeds on top and lightly press them into the fudge. Put the fudge in the fridge for at least two hours, or until it sets. Use the extra piece of parchment paper to lift the fudge out of the pan after it has set. Cut it into squares that are easy to eat by putting it on a cutting board. Serve your tasty Salted Pomegranate Chocolate Fudge and enjoy it!

Prep Time: 15 minutes

Cook Time: 2 minutes

Reid P

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A flavorful vegan twist on the classic Pad Thai recipe, featuring rice noodles, tofu, and a tangy tamarind sauce.

Ingredients: 200g rice noodles. 2 tbsp vegetable oil. 1 block 200g extra firm tofu, diced. 1 cup bean sprouts. 1 red bell pepper, thinly sliced. 3 cloves garlic, minced. 2 green onions, chopped. 1/4 cup peanuts, chopped. 1/4 cup chopped cilantro. 2 tbsp soy sauce. 2 tbsp tamarind paste. 1 tbsp maple syrup. 1 tbsp lime juice. 1/2 tsp chili flakes optional. Salt to taste.

Instructions: Cook rice noodles according to package instructions. Drain and set aside. In a large skillet, heat vegetable oil over medium-high heat. Add tofu and cook until golden brown on all sides. Remove from skillet and set aside. In the same skillet, add garlic and cook until fragrant. Add bell pepper and cook for 2-3 minutes. Stir in cooked noodles, bean sprouts, green onions, and cooked tofu. In a small bowl, whisk together soy sauce, tamarind paste, maple syrup, lime juice, and chili flakes if using. Pour over the noodle mixture and toss to combine. Cook for an additional 2-3 minutes, until everything is heated through. Season with salt to taste. Serve hot, garnished with chopped peanuts and cilantro.

Prep Time: 15 minutes

Cook Time: 15 minutes

Faith

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This Avocado Salsa and Grilled Cilantro Lime Chicken is a tasty and refreshing dish that is great for summer BBQs. Spices from the grill and lime add a sour and smoky flavor to the chicken, and the avocado salsa makes it taste even better. The mix of textures and tastes is wonderful!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup fresh lime juice. 3 tablespoons olive oil. 3 cloves garlic, minced. 2 teaspoons ground cumin. 1 teaspoon smoked paprika. 1 teaspoon chili powder. Salt and black pepper, to taste. 1/2 cup fresh cilantro, chopped. 2 avocados, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1 jalapeo, seeded and minced. 2 tablespoons fresh lime juice. Salt and black pepper, to taste.

Instructions: Mix minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a bowl with an electric mixer. Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again. Place the bag in the fridge for at least 30 minutes with the lid on. Warm up the grill over medium-high heat. The chicken breasts should be grilled for 6 to 8 minutes on each side, or until they are cooked all the way through and have grill marks. Put diced avocados, cherry tomatoes, red onion, jalapeo, cilantro, lime juice, salt, and black pepper in a bowl. While the chicken is cooking, make the avocado salsa. Flip it gently to mix it well. After the chicken is done, let it sit for a few minutes before you serve it. Avocado salsa should be put on top of the grilled cilantro lime chicken. If you want, you can add more cilantro and lime wedges as a garnish.

Prep Time: 30 minutes

Cook Time: 16 minutes

Ellen

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A traditional Italian dish called Chicken Piccata is made with soft chicken breasts cooked in a sour lemon and caper sauce. This dish is elegant and full of flavor. It's great for a special dinner or any night of the week.

Ingredients: 6 boneless, skinless chicken breasts. Salt and pepper to taste. 1/2 cup all-purpose flour. 2 tablespoons olive oil. 4 tablespoons unsalted butter. 1/2 cup chicken broth. 1/4 cup fresh lemon juice. 1/4 cup capers, drained. 2 tablespoons chopped fresh parsley.

Instructions: Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness. Season both sides of chicken breasts with salt and pepper. Dredge chicken in flour, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts to the skillet and cook until golden brown and cooked through, about 4 minutes per side. Remove chicken from skillet and set aside. In the same skillet, melt butter over medium heat. Add chicken broth, lemon juice, and capers, stirring to combine. Cook for 2 minutes, allowing the sauce to reduce slightly. Return chicken breasts to the skillet, spooning sauce over them. Simmer for another 2 minutes until chicken is heated through. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Reid P

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Indulge in the rich, creamy goodness of this sugar-free keto peanut butter fudge. With just four simple ingredients, it's a guilt-free treat that satisfies your sweet cravings while keeping you on track with your low-carb lifestyle.

Ingredients: 1 cup unsweetened peanut butter. 1/2 cup coconut oil. 1/4 cup powdered erythritol or stevia blend. 1 teaspoon vanilla extract.

Instructions: Line a small baking dish with parchment paper. In a microwave-safe bowl, combine peanut butter and coconut oil. Microwave in 30-second intervals until melted and smooth. Stir in powdered erythritol or stevia blend and vanilla extract until well combined. Pour the mixture into the prepared baking dish and spread evenly. Place in the freezer for about 1 hour, or until firm. Once set, cut into squares and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Mallory J

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Enjoy the irresistible combination of crispy exterior and tender interior with these savory herb grill-roasted potatoes. Perfect for BBQ gatherings or as a delicious side dish for any meal.

Ingredients: 2 lbs baby potatoes, halved. 2 tbsp olive oil. 2 tsp dried rosemary. 2 tsp dried thyme. 1 tsp garlic powder. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put the baby potatoes that have been cut in half in a large bowl. Add the garlic powder, salt, pepper, dried rosemary, and dried thyme. Toss the potatoes until they are well covered. Spread the potatoes out evenly on a grill-safe pan or aluminum foil tray after they have been seasoned. Close the lid and put the pan on the hot grill. For 20 to 25 minutes, or until the potatoes are golden brown and fork-tender, turn them over every so often to make sure they cook evenly. Take them off the grill and give them a minute or two to rest before you serve them. If you want, add more herbs as a garnish and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Susan Cordova

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Vegan noodles that taste great when cooked with mushrooms, garlic, and vegan parmesan cheese. This recipe is quick, easy, and full of flavor, so it's great for both vegans and non-vegans for a weeknight dinner.

Ingredients: 8 oz 225g vegan noodles. 2 tbsp olive oil. 4 cloves garlic, minced. 8 oz 225g mushrooms, sliced. 1 cup 240ml vegetable broth. 1/4 cup 60ml vegan parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped, for garnish.

Instructions: Follow the directions on the package to cook the noodles. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and cook for one minute. Put mushrooms slices in the pan and cook them for about 5 to 7 minutes, until they release their water and get soft. Add the vegetable broth and let it cook for two to three minutes. Toss the cooked noodles with the mushroom mixture in the pan after adding them. Add the vegan parmesan cheese and stir it in until it melts and is spread out evenly. Add pepper and salt to taste. Serve hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Maria

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Browned Butter Pumpkin Blondies with white chocolate chips and nuts are rich and warmly spiced. A delicious autumn treat!

Ingredients: 1 cup unsalted butter. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup granulated sugar. 1/2 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup canned pumpkin puree. 1 cup white chocolate chips. 1/2 cup chopped nuts such as pecans or walnuts.

Instructions: Preheat the oven to 350F 175C. Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. In a saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and gives off a nutty aroma. Remove from heat and let cool slightly. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate large bowl, whisk together the granulated sugar, brown sugar, and browned butter until well combined. Add the egg and vanilla extract to the sugar-butter mixture and whisk until smooth. Stir in the canned pumpkin puree until incorporated. Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Fold in the white chocolate chips and chopped nuts. Spread the batter evenly into the prepared baking pan, smoothing the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Remove from the oven and let the blondies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Place on a cutting board and cut into squares. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Blake H

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Indulge in a delectable fusion of classic snickerdoodle cookies and aromatic cardamom. These Cardamom Snickerdoodle Cookies are the perfect combination of comforting flavors and exotic spice.

Ingredients: 1 cup unsalted butter, softened. 1 1/2 cups granulated sugar. 2 large eggs. 2 3/4 cups all-purpose flour. 2 teaspoons cream of tartar. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground cardamom. 2 tablespoons granulated sugar for rolling.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. Melt the butter and mix it with 1 1/2 cups of sugar in a large bowl until the mixture is light and fluffy. One egg at a time, beat in until everything is well mixed. Mix the flour, baking soda, salt, cream of tartar, and ground cardamom together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Put 2 tablespoons of granulated sugar and a pinch of ground cardamom in a small bowl and mix them together. Take tablespoon-sized chunks of dough and roll them into balls. To coat, roll each ball in the sugar-cardamom mix. Spread the dough balls out on the baking sheets that have been prepared, leaving some space between them so that they can spread. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden and the middles are still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

Esther H

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A healthy and tasty way to start the day is with this Wild Blueberry Kefir Smoothie Bowl. It's full of fiber, probiotics, and antioxidants, so it makes you feel full and is good for your gut health. Wild blueberries and creamy kefir make a flavor that is both refreshing and lively that you'll love.

Ingredients: 1 cup wild blueberries frozen. 1/2 cup kefir. 1/2 banana. 1/4 cup rolled oats. 1 tablespoon honey. 1/4 cup granola. Fresh berries and sliced banana for topping. Chia seeds for garnish.

Instructions: In a blender, combine the frozen wild blueberries, kefir, banana, rolled oats, and honey. Blend until smooth and creamy, adding a little more kefir if needed to reach your desired consistency. Pour the smoothie into a bowl. Top with granola, fresh berries, sliced banana, and a sprinkle of chia seeds. Enjoy your Wild Blueberry Kefir Smoothie Bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

Elisa Caldwell

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Citrus Baked Olives are a flavorful and keto-friendly snack or appetizer. The combination of lemon and orange zest, along with garlic and spices, enhances the natural briny flavor of olives. Baking them intensifies their taste and texture, making them irresistible.

Ingredients: 2 cups mixed olives, pitted. 1 tablespoon olive oil. 1 teaspoon lemon zest. 1 teaspoon orange zest. 1 clove garlic, minced. 1/4 teaspoon dried thyme. 1/4 teaspoon red pepper flakes. Salt and black pepper to taste.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine olives, olive oil, lemon zest, orange zest, minced garlic, dried thyme, red pepper flakes, salt, and black pepper. Toss until olives are evenly coated. Spread the seasoned olives in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the olives are warm and slightly shriveled. Remove from the oven and let cool slightly before serving. Enjoy these citrus-infused baked olives as a keto-friendly snack or appetizer!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ray

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Juicy beef lamb chops are grilled to perfection and served with a vibrant pistachio salsa verde, creating a flavor-packed dish that's perfect for any occasion.

Ingredients: 4 beef lamb chops. Salt and pepper to taste. 1 tablespoon olive oil. 1/2 cup shelled pistachios, finely chopped. 1/4 cup fresh parsley, finely chopped. 2 tablespoons fresh mint, finely chopped. 2 tablespoons capers, chopped. 2 cloves garlic, minced. 1 tablespoon Dijon mustard. 2 tablespoons red wine vinegar. 1/4 cup extra virgin olive oil.

Instructions: Preheat grill to medium-high heat. Season lamb chops with salt and pepper, and brush with olive oil. Grill lamb chops for 3-4 minutes per side for medium-rare, or until desired doneness is reached. In a small bowl, combine pistachios, parsley, mint, capers, garlic, Dijon mustard, red wine vinegar, and extra virgin olive oil. Mix well to make salsa verde. Serve grilled lamb chops topped with pistachio salsa verde.

Prep Time: 15 minutes

Cook Time: 10 minutes

Anthony

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This vegetable curry is a delightful medley of colorful and nutritious veggies simmered in a rich and flavorful coconut curry sauce. Packed with aromatic spices and creamy coconut milk, it's a comforting and satisfying dish that's perfect for a cozy dinner.

Ingredients: 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tbsp fresh ginger, grated. 1 red bell pepper, chopped. 1 yellow bell pepper, chopped. 2 carrots, sliced. 1 zucchini, chopped. 1 cup cauliflower florets. 1 cup broccoli florets. 1 can 14 oz coconut milk. 1 can 14 oz diced tomatoes. 2 tbsp curry powder. 1 tsp turmeric powder. 1 tsp cumin. 1 tsp coriander. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Saut until fragrant. Add bell peppers, carrots, zucchini, cauliflower, and broccoli. Cook until slightly tender. Stir in coconut milk, diced tomatoes, curry powder, turmeric, cumin, coriander, salt, and pepper. Simmer for 15-20 minutes until vegetables are cooked through and flavors are well combined. Serve hot, garnished with fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Bryson M

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A comforting and flavorful coconut soup with a hint of lime, loaded with vegetables and tofu. Perfect for a cozy meal.

Ingredients: 1 can coconut milk. 2 cups vegetable broth. 1 lemongrass stalk, bruised. 2 kaffir lime leaves. 1-inch piece of ginger, sliced. 2 cloves garlic, minced. 1 red chili, sliced. 1 cup mushrooms, sliced. 1 cup baby corn, halved. 200g tofu, cubed. 2 tablespoons soy sauce. 1 tablespoon lime juice. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Put coconut milk and vegetable broth in a pot and mix them together. Lemongrass, kaffir lime leaves, ginger, garlic, and red chili should all be added. Over medium-low heat, bring to a simmer. Then, turn the heat down to low and let it sit for 15 minutes. After straining the broth to get rid of the solids, put it back in the pot. Kid corn, tofu, soy sauce, and lime juice should all be added. Simmer for another 10 to 15 minutes, or until the tofu is fully heated and the vegetables are soft. Add pepper and salt to taste. Add fresh cilantro and lime wedges on top and serve hot. Have fun with your tasty Coconut Lime Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Adrian L