balljointedsim

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In the Air Fryer, make a tasty Monte Cristo sandwich. The ham, turkey, Swiss cheese, and crispy coating in this recipe make for a tasty and filling meal.

Ingredients: 4 slices of white bread. 4 slices of ham. 4 slices of turkey. 4 slices of Swiss cheese. 2 large eggs. 1/4 cup milk. 1/4 tsp salt. 1/4 tsp black pepper. 1/2 cup breadcrumbs. Cooking spray.

Instructions: In a bowl, whisk together eggs, milk, salt, and black pepper. Lay out a slice of bread and layer with a slice of ham, a slice of turkey, and a slice of Swiss cheese. Top with another slice of bread to make a sandwich. Dip the sandwich into the egg mixture, coating both sides. Coat the dipped sandwich with breadcrumbs, ensuring an even coating. Spray the Air Fryer basket with cooking spray. Place the coated sandwich in the Air Fryer basket. Air fry at 375F 190C for 8-10 minutes, flipping halfway through, until golden brown and crispy. Remove from the Air Fryer and let it cool for a minute before slicing. Serve hot with your favorite dipping sauce.

Ethan

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This slow cooker dish has tender chicken and bright vegetables that are flavored and scented with a delicious mix of coconut, ginger, and spices.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups mixed vegetables carrots, bell peppers, snap peas. 1 can 14 oz coconut milk. 3 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 teaspoon ground turmeric. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. 2 tablespoons chopped cilantro for garnish.

Instructions: Place chicken breasts and mixed vegetables in the slow cooker. In a separate bowl, mix together coconut milk, soy sauce, honey, grated ginger, minced garlic, turmeric, cumin, coriander, salt, and pepper. Pour the coconut milk mixture over the chicken and vegetables. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. Serve hot, garnished with chopped cilantro. Enjoy!

Wayne Stanton

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This Vegan Pumpkin Spiced Apple Pie has a flaky vegan pie crust and tastes great with both pumpkin spice and apples. This dessert is perfect for fall or any time you want a tasty, comforting treat.

Ingredients: 1 vegan pie crust. 3 medium-sized apples, peeled and sliced. 1 cup pumpkin puree. 1/2 cup brown sugar. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 2 tablespoons cornstarch.

Instructions: Preheat oven to 375F 190C. Place the vegan pie crust in a pie dish. In a large bowl, mix together the sliced apples, pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and cornstarch until well combined. Pour the apple-pumpkin mixture into the pie crust and spread evenly. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Remove from oven and let cool before serving.

Evan Stafford

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The earthy taste of fresh thyme and the richness of Swiss cheese are mixed into these gluten-free scones. You can eat them for breakfast or as a side dish with soups and salads.

Ingredients: 2 cups gluten-free all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1 tablespoon fresh thyme leaves, chopped. 1/2 cup cold unsalted butter, cubed. 1 cup shredded Swiss cheese. 2/3 cup milk or dairy-free alternative. 1 large egg.

Instructions: Warm the oven up to 400F 200C and put parchment paper on a baking sheet. Mix gluten-free flour, baking powder, salt, pepper, and chopped thyme in a large bowl with a whisk. Using a pastry cutter or fork, cut in the cold butter until the mixture looks like big crumbs. Add the shreds of Swiss cheese and stir. Whisk the egg and milk together in a different bowl. Mix the dry and wet ingredients together until they are just barely mixed. Spread the dough out on a lightly floured surface and knead it a few times until it comes together. Make a circle out of the dough that is about an inch thick. Cut the dough into 8 wedges with a sharp knife and place them on the baking sheet that has been prepared. Scones are done when they are golden brown and cooked all the way through after 18 to 20 minutes in the oven. Enjoy while still warm!

Michelle

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Indulge in these decadent White Chocolate Caramel Cups, perfect for a keto-friendly treat. Creamy white chocolate pairs perfectly with sugar-free caramel, creating a delightful dessert that's low in carbs and sugar-free.

Ingredients: 1/2 cup coconut oil. 1/2 cup unsweetened cocoa powder. 1/4 cup powdered erythritol. 1/2 tsp vanilla extract. 1/4 cup sugar-free caramel sauce. 1/4 cup chopped pecans or walnuts optional.

Instructions: Mix coconut oil in a bowl that can go in the microwave. It will be smooth after adding the vanilla extract, cocoa powder, and powdered erythritol. Fill up half of the mini cupcake liners or molds halfway with the chocolate mixture. Put it in the freezer for 10 minutes so it can set. Put a little sugar-free caramel sauce on top of each chocolate cup after it's set. Cover the whole caramel with the rest of the chocolate mixture. If you want, you can sprinkle chopped nuts on top. Put it back in the freezer and wait another 20 to 30 minutes. When it's hard, take it out of the molds and enjoy!

Shirley M

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A refreshing and nutritious salad with julienned sweet potatoes, vibrant veggies, and a creamy peanut satay sauce. This vegan and gluten-free dish is perfect for a healthy and satisfying meal.

Ingredients: 2 medium sweet potatoes, julienned. 1 red bell pepper, thinly sliced. 1 cucumber, spiralized. 1 cup shredded purple cabbage. 1/2 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. For Satay Sauce:. 1/4 cup creamy peanut butter. 2 tablespoons tamari or soy sauce. 2 tablespoons maple syrup. 2 tablespoons lime juice. 1 clove garlic, minced. 1/2 teaspoon grated ginger. 1/4 teaspoon red pepper flakes optional. 2-3 tablespoons water to thin.

Instructions: Cut the sweet potatoes into thin strips, then slice the red bell pepper and put them in a large salad bowl. Add the spiralized cucumber, shredded purple cabbage, and fresh cilantro leaves. In a different bowl, mix the satay sauce ingredients with a whisk until the sauce is smooth. You can add water to make it the right consistency for you. The satay sauce should be added to the salad, and it should be mixed well. Add chopped roasted peanuts as a garnish. Serve right away or put in the fridge to enjoy later. Get ready to enjoy your raw sweet potato satay salad that is vegan and gluten-free!

Janice

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This Vegan Summer Pizza is bursting with flavors of sweet corn, juicy tomatoes, and fragrant basil, all atop a crispy vegan crust. It's an easy and delicious dish perfect for warm weather gatherings or a cozy night in.

Ingredients: 1 pre-made vegan pizza crust. 1 cup sweet corn kernels. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves, torn. 1/2 cup vegan mozzarella cheese, shredded. 2 tbsp olive oil. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. Place the pre-made pizza crust on a baking sheet lined with parchment paper. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Spread the remaining olive oil over the pizza crust, then evenly distribute the sauted garlic over the crust. Sprinkle vegan mozzarella cheese evenly over the crust. Top the pizza with sweet corn kernels and cherry tomato halves. Season with salt and pepper to taste. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and crispy, and the toppings are cooked. Remove the pizza from the oven and sprinkle torn basil leaves over the top. Slice and serve hot. Enjoy your vegan summer pizza!

Gianna Taylor

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These Chai Spiced Cut-Out Cookies are a delightful paleo-friendly treat, perfect for Christmas or any festive occasion. The warm blend of chai spices adds a comforting flavor to these almond flour-based cookies.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 1/3 cup maple syrup. 1 large egg. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground nutmeg. 1/8 teaspoon ground cloves. 1/4 teaspoon salt.

Instructions: In a large bowl, combine almond flour, coconut flour, ground cinnamon, ground ginger, ground cardamom, ground nutmeg, ground cloves, and salt. In a separate bowl, whisk together melted coconut oil, maple syrup, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to your desired thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheet. Gently reroll any scraps and continue cutting out cookies. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. 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. Once cooled, you can decorate the cookies with paleo-friendly icing or enjoy them as they are.

Prep Time: 20 minutes

Cook Time: 10-12

Arnold

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A hearty and flavorful traditional beef stew that warms the soul. Tender beef, vegetables, and aromatic herbs come together in a savory broth for a comforting and satisfying meal.

Ingredients: 2 lbs beef stew meat, cubed. 2 tbsp vegetable oil. 4 cups beef broth. 1 cup red wine. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup frozen peas. 1 tsp dried thyme. 2 bay leaves. Salt and pepper to taste. 1/4 cup all-purpose flour.

Instructions: Put vegetable oil in a large pot and heat it over medium-high heat. Put flour on the beef cubes and brown them in the pot. Add the minced garlic and chopped onions and saut until the garlic smells good. Pour in the red wine and scrape the pot's bottom to get rid of the fat. Spices like thyme, bay leaves, salt, and pepper should be added along with the beef broth. Bring to a boil, then lower the heat and let it cook for two hours. After you add the frozen peas, let it cook for another 30 minutes. Take the bay leaves out before you serve. If you need to, change the seasoning. Enjoy while hot!

Dale