meggiegreen

[meggiegreen]

These Pumpkin Spice Rice Krispie Treats are a fun new take on an old favorite. They have the warm flavors of pumpkin and spices and the crunchy texture of rice cereal.

Ingredients: 6 cups crispy rice cereal. 1/4 cup unsalted butter. 1 package 10 ounces marshmallows. 1/4 cup pumpkin puree. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract.

Instructions: Use butter or nonstick cooking spray to grease a 9x13-inch baking pan. Melt the butter over medium-low heat in a large saucepan. Mix in the marshmallows until they are all melted. Add the pumpkin puree, pumpkin pie spice, and vanilla extract and mix them in well. Take it off the heat and quickly mix in the crispy rice cereal until it's all covered. Place the mixture in the baking pan that has been prepared. Use a spatula or your hands to press it down evenly. Let it sit for at least 30 minutes to cool down before cutting it into squares. Have fun!

Prep Time: 10 minutes

Cook Time: 5 minutes

Lilly

[meggiegreen]

The rich creaminess of cream cheese is combined with the colorful crunch of M&M's candies in these Soft Batch M&M Cream Cheese Cookies, resulting in irresistibly soft and chewy cookies that are perfect for any occasion.

Ingredients: 1/2 cup 1 stick unsalted butter, softened. 4 oz cream cheese, softened. 3/4 cup granulated sugar. 1/4 cup brown sugar, packed. 1 teaspoon vanilla extract. 1 large egg. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup M&M's candies.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and egg to the mixture and beat until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the M&M's candies, distributing them evenly throughout the dough. Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these soft and chewy M&M cream cheese cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Erica Reese

[meggiegreen]

A delicious blend of flavors, these saffron macarons come with a cardamom white chocolate ganache. The warm spice of cardamom and the aromatic saffron blend beautifully, and the creamy ganache adds a luxurious and decadent touch. Your guests will be impressed by the sophisticated and unique dessert that these macarons make.

Ingredients: 2 cups almond flour. 2 cups powdered sugar. 3 large egg whites, room temperature. 1/2 cup granulated sugar. 1/4 teaspoon saffron threads, crushed and steeped in 1 tablespoon warm milk. 1/4 teaspoon cardamom powder. For the Ganache:. 6 ounces white chocolate, finely chopped. 1/4 cup heavy cream. 1/4 teaspoon ground cardamom. 1/4 teaspoon saffron threads, crushed and steeped in 1 tablespoon warm milk.

Instructions: In a food processor, combine almond flour and powdered sugar. Process until well combined and fine in texture. Sift the mixture into a large bowl, discarding any large almond pieces. In a separate bowl, beat the egg whites until they form soft peaks. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form. Gently fold the saffron-infused milk and cardamom powder into the egg white mixture until well incorporated. Add the almond flour mixture to the egg white mixture and fold gently until you get a smooth, thick batter. Be careful not to overmix. Transfer the batter into a piping bag fitted with a round tip. Pipe small rounds onto parchment paper-lined baking sheets. Let them sit at room temperature for about 30 minutes to form a skin. Preheat your oven to 300F 150C. Bake the macarons for 15-18 minutes or until they have risen and set. Allow them to cool completely on the baking sheets. For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped white chocolate. Let it sit for a minute, then stir until smooth. Add saffron-infused milk and ground cardamom to the ganache, and mix well. Let the ganache cool and thicken for about 15 minutes. Pair up the cooled macarons by size and spread a generous amount of the cardamom-saffron white chocolate ganache on one half of each pair. Sandwich them together. Store the saffron macarons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to meld. Enjoy your homemade saffron macarons with cardamom white chocolate ganache!

Prep Time: 45 minutes

Cook Time: 18 minutes

Corinne Wall

[meggiegreen]

Indulge in the rich and creamy flavors of butternut squash combined with pasta in this comforting dish. Perfect for a cozy dinner any night of the week!

Ingredients: 1 medium butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces pasta of your choice. 2 cloves garlic, minced. 1/2 cup vegetable broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 tablespoon chopped fresh sage leaves.

Instructions: Preheat oven to 400F 200C. Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized. Meanwhile, cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add roasted butternut squash to the skillet and mash with a fork or potato masher. Pour in vegetable broth and heavy cream. Stir until well combined and simmer for 5 minutes. Add cooked pasta to the skillet and toss until evenly coated with the creamy butternut squash sauce. Stir in grated Parmesan cheese and chopped fresh sage leaves. Season with salt and pepper to taste. Serve hot, garnished with additional Parmesan cheese and sage leaves if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

Esther

[meggiegreen]

A grain-free, Paleo-friendly pie crust made with coconut flour, coconut oil, and eggs.

Ingredients: 1 cup coconut flour. 1/4 cup coconut oil, melted. 2 eggs. 1 tablespoon honey. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine coconut flour, melted coconut oil, eggs, honey, and a pinch of salt. Mix until a dough forms. Press the dough into a pie dish, covering the bottom and sides evenly. Bake in the preheated oven for 10-12 minutes until the crust is set and lightly golden brown. Remove from oven and let cool before filling with desired pie filling.

Prep Time: 15 minutes

Cook Time: 10-12

Trevor Wanderlust

[meggiegreen]

A simple yet flavorful potato salad infused with the savory goodness of bacon and the creamy tang of ranch dressing. Perfect for picnics, barbecues, or any gathering where you want to impress with minimal effort.

Ingredients: 6 potatoes, boiled and diced. 6 slices bacon, cooked and crumbled. 1/2 cup ranch dressing. 1/4 cup mayonnaise. 1/4 cup chopped fresh chives. Salt and pepper to taste.

Instructions: Put the diced potatoes and bacon bits in a large bowl and mix them together. Put ranch dressing, mayonnaise, and chopped chives in a different bowl and mix them together. Add the dressing to the potatoes and bacon, and gently toss them to coat them. Add pepper and salt to taste. Put it in the fridge for at least an hour before you serve it.

Prep Time: 15 minutes

Cook Time: 15 minutes

Meredith Owens

[meggiegreen]

This Avocado Tuna Salad has a zesty dressing that goes well with the creamy avocados, protein-rich tuna, and different kinds of fresh vegetables. It's a quick and easy meal that tastes great and is good for you.

Ingredients: 2 ripe avocados, diced. 1 can of tuna, drained. 1/2 red onion, finely chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red bell pepper, diced. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste. Mixed greens or lettuce for serving.

Instructions: In a large bowl, combine the diced avocados, drained tuna, finely chopped red onion, halved cherry tomatoes, diced cucumber, diced red bell pepper, and chopped fresh cilantro. Drizzle the olive oil and lemon juice over the salad ingredients. Season with salt and pepper to taste. Gently toss all the ingredients together until well combined. Serve the Avocado Tuna Salad on a bed of mixed greens or lettuce leaves. Enjoy your delicious and healthy Avocado Tuna Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Hazel Myers

[meggiegreen]

These Chewy Caramel Popcorn and Pretzel Bars combine the irresistible flavors of caramel, popcorn, and pretzels into a delightful treat that's perfect for snacking.

Ingredients: 1/2 cup 1 stick unsalted butter. 1 bag 10 ounces marshmallows. 1/2 cup smooth peanut butter. 6 cups popped popcorn. 2 cups mini pretzels, coarsely chopped. 1 cup caramel candies, unwrapped. 2 tablespoons heavy cream.

Instructions: Melt the butter over low heat in a large saucepan. Add the marshmallows and mix them in until the mixture is smooth and fully melted. Add the peanut butter and mix it in well. Take it off the heat and quickly mix in the popcorn and pretzels until they are all covered. Put the mix into a 9x13-inch baking dish that has been greased and let it cool. Over low heat, melt the caramel candies with the heavy cream in a small saucepan while stirring all the time. Cover bars with caramel, let it set, and then cut them into squares.

Prep Time: 15 minutes

Cook Time: 10 minutes

Owen C

[meggiegreen]

A delicious and comforting soup featuring the rich flavors of roasted red peppers and tomatoes, perfectly complemented by a side of crispy grilled cheese sandwiches.

Ingredients: 4 red bell peppers, roasted and peeled. 8 ripe tomatoes, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup heavy cream. Fresh basil for garnish. Grilled cheese sandwiches for serving.

Instructions: Get the oven ready by heating it up to 400F 200C. On a baking sheet, put red bell peppers. Roast them for 20 to 25 minutes, or until the skin turns black. Take it out of the oven, let it cool down, and then peel off the skin. Cut up the roasted peppers. Put olive oil in a big pot and heat it over medium-low heat. Put in the diced onion and cook until it turns clear. After you add the minced garlic, cook for one more minute. Boil the tomatoes and cut them up. Then add the vegetable broth, dried basil and oregano, salt, and pepper. Once it starts to boil, lower the heat and let it cook for 20 to 25 minutes. Blend the soup until it's smooth with an immersion blender. You could also add the soup to a blender in small amounts and blend until smooth. When handling hot liquids, be careful. Add the heavy cream and stir it in. Simmer the soup for five more minutes. If you need to, change the seasoning. Add fresh basil leaves to the top of the hot soup and serve it with grilled cheese sandwiches. Have fun!

Prep Time: 20 minutes

Cook Time: 45 minutes

Mallory

[meggiegreen]

Make a tasty, Paleo-friendly Cajun spice blend to give your food a spicy boost without adding artificial ingredients or preservatives.

Ingredients: 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon dried oregano. 1 tablespoon dried thyme. 1 tablespoon dried basil. 1 tablespoon cayenne pepper. 1 tablespoon black pepper. 1 tablespoon white pepper. 1 teaspoon sea salt.

Instructions: In a small bowl, combine paprika, garlic powder, onion powder, dried oregano, dried thyme, dried basil, cayenne pepper, black pepper, white pepper, and sea salt. Mix well until all the ingredients are evenly distributed. Store the Cajun seasoning mix in an airtight container in a cool, dry place for up to 6 months.

Prep Time: 5 minutes

Cook Time: 0 minutes

Britney

[meggiegreen]

This spicy chickpea stew is a hearty and flavorful dish that's perfect for a quick and easy weeknight meal. Packed with protein and fiber, it will keep you feeling satisfied and nourished.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can diced tomatoes. 1 cup vegetable broth. 1 tsp cumin. 1 tsp paprika. 1/2 tsp chili powder. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and saut until translucent. Add garlic and cook for another minute. Add bell pepper, chickpeas, diced tomatoes, vegetable broth, and spices. Bring to a simmer and cook for 15-20 minutes, stirring occasionally. Adjust seasoning if needed. Serve hot and garnish with fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Martin Evans

[meggiegreen]

These keto-friendly Peanut Butter Valentine's Heart Cookies are easy to make and perfect for sharing with your loved ones on Valentine's Day or any special occasion. They're deliciously nutty and sweet, with a hint of chocolate if you choose to add it as decoration.

Ingredients: 1 cup almond flour. 1/2 cup natural peanut butter. 1/4 cup powdered erythritol or monk fruit sweetener. 1 egg. 1/2 teaspoon vanilla extract. Sugar-free chocolate chips or chopped dark chocolate optional, for decoration.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Almond flour, peanut butter, powdered sugar, egg, and vanilla extract should all be mixed together in a bowl. Mix until you get a dough. Between two pieces of parchment paper, roll out the dough until it is about 1/4 inch thick. Use cookie cutters in the shape of hearts to cut out hearts from the dough. Then, put the hearts on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool all the way down on the baking sheet. Possible: Sugar-free chocolate chips or chopped dark chocolate can be melted in a bowl that can go in the microwave. Stir the chocolate every 30 seconds until it is smooth. To make the cookies look nice, drizzle or spread melted chocolate over them. Enjoy your Peanut Butter Valentine's Heart Cookies that are safe for keto folks!

Prep Time: 15 minutes

Cook Time: 10-12

Ralph

[meggiegreen]

Savor a Paleo-friendly alternative to maple syrup that is ideal for dieters on a strict regimen. Made from dates, this natural sweetener is a healthier substitute for white sugar in a variety of recipes.

Ingredients: 1 cup of dates, pitted and soaked in hot water. 1/2 cup of water. 1 teaspoon of vanilla extract. Pinch of salt.

Instructions: Soak the pitted dates in hot water for about 10-15 minutes until they become soft. Drain the soaked dates and place them in a blender or food processor. Add 1/2 cup of water, 1 teaspoon of vanilla extract, and a pinch of salt to the blender. Blend until you have a smooth, syrup-like consistency. Use this Paleo-friendly maple syrup substitute as a 1:1 replacement for white sugar in your recipes.

Prep Time: 20 minutes

Cook Time: 0 minutes

Colton

[meggiegreen]

An easy and healthy way to make traditional Masala Khichdi in an air fryer. This one-pot dish is full of healthy things like rice, lentils, vegetables, and spices that make the food smell great.

Ingredients: 1 cup basmati rice. 1/2 cup split yellow moong dal lentils. 1 onion, finely chopped. 1 tomato, chopped. 1/2 cup mixed vegetables carrots, peas, beans. 1/2 tsp cumin seeds. 1/2 tsp mustard seeds. 1/2 tsp turmeric powder. 1/2 tsp red chili powder. 1/2 tsp garam masala. 2 cloves garlic, minced. 1-inch piece of ginger, grated. 2 cups water. 2 tbsp oil. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: Wash and rinse the basmati rice and moong dal together. Set them aside to drain. Preheat your air fryer to 350F 175C for 5 minutes. In the air fryer basket, add oil and heat it for 2 minutes. Add cumin seeds and mustard seeds to the heated oil. Saut for a minute until they start to splutter. Add chopped onions, garlic, and ginger to the air fryer. Saut for 2-3 minutes until the onions turn translucent. Stir in the chopped tomatoes and cook for another 2 minutes until they soften. Add the mixed vegetables, turmeric powder, red chili powder, and garam masala. Saut for 2-3 minutes until the vegetables are slightly tender. Add the drained rice and moong dal to the air fryer basket. Mix everything together. Pour in 2 cups of water and season with salt. Stir well. Close the air fryer basket and cook the khichdi at 350F 175C for 15-18 minutes. Make sure to stir once halfway through the cooking time. Once the khichdi is done, garnish with fresh cilantro leaves and serve hot. Enjoy your delicious Masala Khichdi made in the air fryer!

Prep Time: 15 minutes

Cook Time: 20 minutes

Winnie

[meggiegreen]

A tasty and healthy quinoa salad with a tangy cumin lime vinaigrette. This salad is full of fresh herbs, colorful vegetables, and a little feta cheese. It can be a light and healthy meal or a side dish for any event.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. Salt and pepper to taste.

Instructions: In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it cool completely. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, and red onion. In a separate small bowl, whisk together the cumin lime vinaigrette see instructions below. Pour the vinaigrette over the quinoa salad and toss to coat evenly. Stir in the fresh cilantro, mint leaves, and crumbled feta cheese. Season with salt and pepper to taste. Sprinkle with toasted pine nuts for added crunch. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Megan P

[meggiegreen]

This Paleo Shrimp Salad is a light and refreshing dish that's perfect for a healthy lunch or dinner. It's packed with fresh ingredients and a zesty lemon-garlic dressing for a burst of flavor.

Ingredients: 1 lb fresh shrimp, peeled and deveined. 2 cups mixed greens. 1/2 cucumber, sliced. 1/2 red bell pepper, diced. 1/4 red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 clove garlic, minced. Salt and pepper to taste. 1/4 teaspoon paprika. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon dried thyme.

Instructions: Add salt, pepper, dried thyme, dried basil, dried oregano, and paprika to the shrimp to season them. One tablespoon of olive oil should be heated on medium-high heat in a skillet. Add the seasoned shrimp and cook, stirring, for 2 to 3 minutes on each side, or until opaque and pink. Take off the heat and place aside. Mix the mixed greens, cucumber slices, diced red bell pepper, red onion slices thinly sliced, and cherry tomatoes in a large salad bowl. To make the dressing, combine the lemon juice, minced garlic, olive oil the remaining 1 tablespoon, and a small pinch of salt and pepper in a small bowl. Toss in the cooked shrimp, then top with the salad dressing. Gently toss everything together to evenly distribute the dressing over the salad. If desired, top with fresh herbs and serve right away. Savour your salad of paleo shrimp!

Prep Time: 15 minutes

Cook Time: 6 minutes

Shannon

[meggiegreen]

Indulge in these delicious paleo cupcakes that are gluten-free, dairy-free, and packed with rich chocolate flavor. Perfect for satisfying your sweet tooth without any guilt!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips optional.

Instructions: Warm the oven up to 175F 350C. You can line a muffin tin with cupcake liners. Peanut flour, coconut flour, cocoa powder, baking soda, and salt should all be mixed together in a large bowl. Add the eggs, melted coconut oil, maple syrup, and vanilla extract to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. You can add chocolate chips if you want to. Fill each muffin cup about three quarters of the way to the top with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the cupcakes cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Nina the Nomad