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Enjoy a guilt-free chocolate treat with this easy-to-make, healthful paleo chocolate pudding made with just three ingredients. Smooth avocados, unprocessed cacao powder, and organic sugar combine to make a filling dessert that's high in nutrients and tastes great.

Ingredients: 2 ripe avocados. 1/4 cup raw cacao powder. 1/4 cup honey or maple syrup.

Instructions: Put the avocados in a blender or food processor after they have been peeled and pitted. Toss in the avocados along with the raw cacao powder and honey or maple syrup. Blend until smooth and creamy, stopping occasionally to scrape down the sides to make sure everything is thoroughly mixed. Taste the pudding and add more honey or maple syrup to suit your desired level of sweetness. Spoon the pudding into bowls or serving tureens. To allow it to set, chill in the fridge for a minimum of half an hour. Garnish with your preferred toppings, such as chopped nuts, coconut flakes, or berries. Savor the flavor of your succulent 3-ingredient Paleo chocolate pudding!

Prep Time: 10 minutes

Cook Time: 0 minutes

Mila

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Not only do these vegan pancakes with chickpea flour taste great, they are also very healthy and full of protein and fiber. They're simple to make and great for a healthy brunch or breakfast.

Ingredients: 1 cup chickpea flour. 1 tablespoon ground flaxseed. 2 tablespoons water. 1 teaspoon baking powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon salt. 1 cup non-dairy milk such as almond or soy milk. 1 tablespoon maple syrup or agave nectar. 1 teaspoon vanilla extract. Coconut oil or cooking spray for greasing.

Instructions: Ground flaxseed and water should be mixed together in a small bowl. Allow it to thicken for a few minutes, making a flax "egg." Whisk the chickpea flour, baking powder, turmeric powder, and salt together in a large bowl. Then, add the flax "egg," maple syrup, vanilla extract, and nondairy milk. Mix until it's smooth. Warm up a griddle or skillet that doesn't stick over medium heat. Use cooking spray or coconut oil to lightly grease the pan. For each pancake, put about 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until the other side is golden brown. Do it again with the rest of the batter, making sure to grease the pan as needed. Top the pancakes with your favorite things, like vegan yogurt, fresh fruit, or maple syrup while they are still warm.

Prep Time: 10 minutes

Cook Time: 15 minutes

Tanya Atkins

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A delightful smoked salmon spread that's creamy, tangy, and perfect for gatherings or snacks.

Ingredients: 1 cup smoked salmon, flaked. 4 oz cream cheese, softened. 2 tbsp mayonnaise. 1 tbsp lemon juice. 1 tsp Dijon mustard. 1 green onion, finely chopped. Salt and pepper to taste.

Instructions: In a bowl, combine smoked salmon, cream cheese, mayonnaise, lemon juice, and Dijon mustard. Mix until well combined and smooth. Stir in chopped green onion and season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled with crackers or sliced baguette.

Prep Time: 15 minutes

Cook Time: 0 minutes

Kelly

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This is a quick and tasty pressure cooker recipe with chicken, chickpeas, tomatoes, and chorizo in a spicy broth. Great for a quick dinner during the week!

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup chorizo, sliced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. 1/2 teaspoon cayenne pepper. 1 cup chicken broth. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Add salt, pepper, cumin, smoked paprika, and cayenne pepper to the chicken thighs to make them taste better. Hot oil should be added to the pressure cooker while it is in saut mode. After browning both sides of the chicken thighs, take them out and set them aside. Put chopped onion and minced garlic in the same pot and cook them until they get soft. Put in the chorizo slices and cook until the flavors come out. Add chicken broth to the pot and scrape the bottom to get rid of any brown bits. Add the chickpeas and cherry tomatoes to the pot along with the browned chicken thighs. Taste and add more salt and pepper if needed. Set the pressure cooker to high pressure for 15 minutes and make sure the lid is on tight. After the food is done cooking, let the pressure naturally drop for 5 minutes. Then, quickly drop any remaining pressure. Sprinkle fresh parsley on top of the chicken, chickpeas, and tomatoes when you serve them over rice or with crusty bread.

Prep Time: 15 minutes

Cook Time: 15 minutes

Valerie G

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This vegan roast is hearty and flavorful, perfect for a festive dinner or a cozy meal. It's packed with lentils, quinoa, mushrooms, and walnuts, seasoned with herbs and spices. No seitan needed!

Ingredients: 1 cup cooked lentils. 1 cup cooked quinoa. 1 cup chopped mushrooms. 1 onion, diced. 2 garlic cloves, minced. 1/2 cup chopped walnuts. 1/4 cup nutritional yeast. 2 tablespoons soy sauce. 1 tablespoon tomato paste. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. In a large skillet, heat olive oil over medium heat. Add onions and garlic, and saut until onions are translucent, about 5 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes. Stir in lentils, quinoa, walnuts, nutritional yeast, soy sauce, tomato paste, thyme, rosemary, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Transfer the mixture to a greased loaf pan, pressing it down firmly. Bake for 30-40 minutes, or until the top is firm and golden brown. Allow the roast to cool for a few minutes before slicing. Serve with your favorite sides and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Mya Murphy

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These brownie-like cookies with a chewy interior and a rich chocolate flavor are a sinful delight. They are ideal for satisfying chocolate cravings.

Ingredients: 1 cup semisweet chocolate chips. 1/4 cup unsalted butter. 1/3 cup all-purpose flour. 2 tablespoons cocoa powder. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 2/3 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup chopped walnuts or pecans optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. It's best to melt the chocolate chips and butter together in 20-second increments while stirring them in a bowl that can go in the microwave. Allow the mixture to cool a little. Mix the cocoa powder, baking powder, salt, and flour in a different bowl using a whisk. The granulated sugar, eggs, and vanilla extract should be mixed well in a different bowl. Mix the sugar and egg mixture well as you slowly add the melted chocolate mixture. Just until everything is mixed, fold in the dry ingredients. Plus, if you use nuts, fold them in too. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving a couple of inches between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set but the middle is still a little soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10-12

Larry Villa

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This Vegan African Sweet Potato-Peanut Stew is a hearty and flavorful dish that combines the sweetness of sweet potatoes with the richness of peanut butter. It's packed with nutrients and perfect for a comforting meal.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 15 oz diced tomatoes. 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup natural peanut butter. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. Salt and pepper, to taste. 2 cups spinach leaves.

Instructions: In a large pot, saut the onion and garlic until softened. Add the diced sweet potatoes, diced tomatoes, chickpeas, peanut butter, vegetable broth, cumin, paprika, and cayenne pepper if using. Stir to combine. Bring the mixture to a boil, then reduce heat and simmer for about 20-25 minutes, or until the sweet potatoes are tender. Season with salt and pepper to taste. Stir in the spinach leaves and cook for an additional 2-3 minutes, until wilted. Serve hot, optionally garnished with chopped peanuts or fresh cilantro. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Martin Evans

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You can eat these homemade potato chips instead of deep-fried ones without feeling bad about it. They are crunchy, tasty, and perfect for when you want a snack.

Ingredients: 4 medium-sized potatoes. 1 tablespoon olive oil. Salt to taste. Pepper to taste. Paprika optional for flavor. Cooking spray for the air fryer basket.

Instructions: Wash and peel the potatoes, or leave the skin on for extra fiber and nutrients. Slice the potatoes into thin, uniform rounds using a sharp knife or a mandoline slicer. Place the potato slices in a large bowl, drizzle with olive oil, and toss to coat them evenly. Season with salt, pepper, and paprika if desired. Preheat your air fryer to 375F 190C for about 5 minutes. Lightly grease the air fryer basket with cooking spray to prevent sticking. Arrange a single layer of potato slices in the air fryer basket, making sure they don't overlap. Cook the potato slices in batches if necessary, depending on the size of your air fryer. Air fry the potato slices at 375F 190C for 10-12 minutes, flipping them halfway through the cooking time to ensure even crispiness. Check the chips for doneness; they should be golden brown and crispy. If needed, cook for an additional 1-2 minutes. Remove the chips from the air fryer and let them cool for a few minutes. They will continue to crisp up as they cool. Repeat the process with the remaining potato slices. Serve your healthier potato chips as a snack or side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Sasha Blackwell

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With its boiled potatoes, fresh vegetables, and sour chutneys, this spicy vegan aloo chaat tastes great. It's full of different tastes and textures, which makes it a great snack or appetizer for any event.

Ingredients: 4 medium potatoes, boiled, peeled, and cubed. 1 onion, finely chopped. 1 tomato, finely chopped. 1 green chili, finely chopped. 1/4 cup chopped cilantro. 1 tablespoon tamarind chutney. 1 tablespoon mint chutney. 1 teaspoon chaat masala. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon red chili powder. Salt to taste. 2 tablespoons lemon juice. 2 tablespoons roasted peanuts. 2 tablespoons chopped green onions optional. 2 tablespoons sev optional.

Instructions: Put boiled potatoes, chopped onion, tomato, green chili, and cilantro in a large bowl. To this mix you should add chaat masala, ground cumin and coriander, red chili powder, salt, and lemon juice. Be sure to mix the ingredients well so that they are all covered. Move the mix to a plate for serving. If you want, you can add sev, chopped green onions, and roasted peanuts as a garnish. Serve this vegan aloo chaat right away and enjoy its spicy, vegetable, and potato-y goodness!

Prep Time: 15 minutes

Cook Time: 15 minutes

Caroline Goodman