Super Creamy Crab Mac and Cheese

This crab mac and cheese is the ultimate comfort food. It's very creamy and rich. This rich dish is great for holiday parties or any other special event and is sure to impress your guests.

Ingredients:

• 1 lb elbow macaroni
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 1 cup shredded Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 lb lump crabmeat, picked over for shells
• 1/4 cup chopped fresh parsley

Instructions:

Preheat oven to 350F 175C

Grease a 9x13 inch baking dish

Cook macaroni according to package instructions until al dente

Drain and set aside

In a large saucepan, melt butter over medium heat

Stir in flour and cook for 1 minute, stirring constantly

Gradually whisk in milk until smooth and thickened, about 5 minutes

Stir in cheddar, Gruyere, and Parmesan cheeses until melted and smooth

Season with garlic powder, paprika, salt, and pepper

Fold in cooked macaroni and crabmeat until well combined

Transfer mixture to the prepared baking dish

Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top

Garnish with chopped parsley before serving

Hillbilly Baked Beans

A classic hillbilly twist on baked beans, combining savory bacon, sweet molasses, and tangy ketchup for a hearty and satisfying side dish.

Ingredients:

• 4 cans 15 oz each navy beans, drained and rinsed
• 1/2 pound bacon, diced
• 1 medium onion, finely chopped
• 1/2 cup molasses
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions:

Preheat oven to 350F 175C

In a large skillet, cook bacon over medium heat until crispy

Remove excess grease

Add chopped onions to the skillet and saut until translucent

In a large mixing bowl, combine navy beans, cooked bacon, sauted onions, molasses, brown sugar, ketchup, mustard, Worcestershire sauce, black pepper, and garlic powder

Mix well

Transfer the mixture to a baking dish and spread it evenly

Bake in the preheated oven for 45-50 minutes or until the beans are hot and bubbly

Remove from the oven and let it cool for a few minutes before serving

Enjoy these flavorful Hillbilly Baked Beans as a side dish to your favorite barbecue or picnic!

Blackberry Watermelon Coconut Smoothie

This Blackberry Watermelon Coconut Smoothie is a delicious mix of sweet and cool tastes. It tastes great because of the fruity blackberries and watermelon, and the creamy coconut milk and Greek yogurt give it a tropical touch. A quick and healthy way to start the day or a cool snack on a hot day.

Ingredients:

• 1 cup blackberries
• 2 cups watermelon chunks
• 1/2 cup coconut milk
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey
• Ice cubes optional

Instructions:

Place the blackberries, watermelon chunks, coconut milk, Greek yogurt, and honey in a blender

Add a handful of ice cubes if you prefer a colder smoothie

Blend until smooth and creamy, typically for about 1-2 minutes

Taste and adjust sweetness if necessary by adding more honey

Pour the smoothie into glasses and garnish with additional blackberries or watermelon slices if desired

Serve immediately and enjoy!

Gluten-Free Honey Lemon Chicken with Angel Hair Pasta

A delightful gluten-free twist on the classic honey lemon chicken dish, served over angel hair pasta for a light and satisfying meal. The sweet and tangy flavors of honey and lemon complement the tender chicken perfectly, creating a dish that's both flavorful and easy to make.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz gluten-free angel hair pasta
• 1/4 cup honey
• 1/4 cup gluten-free soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

Cook the angel hair pasta according to package instructions

Drain and set aside

In a small bowl, whisk together honey, soy sauce, lemon juice, and lemon zest

Set aside

Season the thinly sliced chicken breasts with salt and pepper

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

Add minced garlic and cook until fragrant, about 1 minute

Add the seasoned chicken slices to the skillet and cook until browned and cooked through, about 4-5 minutes per side

Reduce heat to low and pour the honey lemon sauce over the chicken

Allow it to simmer for 2-3 minutes, stirring occasionally until the sauce thickens and coats the chicken

Serve the honey lemon chicken over cooked angel hair pasta

Garnish with chopped parsley before serving

Vegan Coffee Coconut Milk Popsicles

On a hot day, these Vegan Coffee Coconut Milk Popsicles are a great way to cool off. They're creamy, don't contain dairy, and taste great with coffee and coconut.

Ingredients:

• 2 cups brewed coffee, cooled
• 1 can 13
• 5 oz coconut milk
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• Pinch of salt
• 1/4 cup dairy-free chocolate chips optional

Instructions:

In a mixing bowl, combine the cooled brewed coffee and coconut milk

Stir in the coconut sugar, vanilla extract, cocoa powder, and a pinch of salt

Mix until well combined and smooth

If desired, add dairy-free chocolate chips into the mixture for added texture and flavor

Pour the mixture into popsicle molds, leaving a little space at the top for expansion

Insert popsicle sticks into each mold

Place the molds in the freezer and let them set for at least 4-6 hours, or until fully frozen

Once the popsicles are frozen, remove them from the molds by briefly running warm water over the mold to loosen the popsicles

Enjoy your delicious Vegan Coffee Coconut Milk Popsicles!

Slow Cooker White Chicken Chili

This Slow Cooker White Chicken Chili is a tasty and comforting meal that's great for busy weeknights or cozy weekends. With soft chicken, white beans, corn, and fragrant spices, it will warm you up from the inside out.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 2 cans 15 oz each white beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can 4
• 5 oz chopped green chilies
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup sour cream optional
• 1/4 cup chopped fresh cilantro optional

Instructions:

The slow cooker should have corn, onion, garlic, chicken broth, green chilies, cumin, oregano, chili powder, salt, and pepper

The chicken should be cut up

Mix the ingredients together

Turn the heat to low and cover

Cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the flavors have mixed

You can add sour cream and cilantro right before serving if you want to

Serve hot, and if you want, top with more cilantro

Turkey Cranberry Pesto Panini

A delightful combination of sliced turkey breast, provolone cheese, pesto sauce, and cranberry sauce, grilled to perfection in a crispy panini.

Ingredients:

• 8 slices of bread
• 1/2 cup pesto sauce
• 1/2 cup cranberry sauce
• 1 pound sliced turkey breast
• 8 slices provolone cheese
• 1/4 cup butter, softened

Instructions:

Spread pesto sauce on 4 slices of bread

Spread cranberry sauce on the other 4 slices of bread

Layer sliced turkey breast and provolone cheese on top of pesto sauce slices

Top with cranberry sauce slices to make sandwiches

Spread softened butter on the outsides of the sandwiches

Preheat a panini press or skillet over medium heat

Place sandwiches in the panini press or skillet and cook for 3-4 minutes, until bread is golden brown and cheese is melted

Serve hot and enjoy!

Apple and Celery Root Matchstick Salad

This is a cool and crunchy paleo salad with apple sweetness, celery root earthiness, and a sour vinaigrette dressing. Great for a healthy, light meal.

Ingredients:

• 2 apples, julienned
• 1 celery root, peeled and julienned
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey optional
• Salt and pepper to taste

Instructions:

In a large bowl, combine the julienned apples and celery root

In a small bowl, whisk together the olive oil, apple cider vinegar, honey if using, salt, and pepper to make the dressing

Pour the dressing over the apples and celery root, and toss to coat

Add the chopped parsley and walnuts to the salad and gently toss again

Serve immediately and enjoy your paleo-friendly Apple and Celery Root Matchstick Salad!

Olive Oil Chocolate Glazed Donuts

Indulge in the rich and moist goodness of these olive oil donuts with a luscious chocolate glaze. A perfect treat for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup olive oil
• 1/2 cup buttermilk
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 cup hot water
• 1/2 cup semisweet chocolate chips
• 2 tbsp unsalted butter

Instructions:

Preheat your oven to 350F 175C and grease a donut pan

In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt

In another bowl, combine olive oil, buttermilk, egg, and vanilla extract

Gradually add the wet ingredients to the dry ingredients, mixing until just combined

Stir in the hot water until the batter is smooth

Fill each donut cavity in the pan about two-thirds full with the batter

Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean

Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring until smooth

Dip the tops of the cooled donuts into the chocolate glaze and place them back on the wire rack to set

Enjoy your homemade Olive Oil Chocolate Glazed Donuts!

Vegan Dulce de Leche Brownies

Indulge in these decadent vegan brownies swirled with rich dulce de leche for a delightful treat that's both indulgent and cruelty-free.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup brown sugar
• 1/2 cup vegan butter, melted
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup vegan dulce de leche

Instructions:

Preheat the oven to 350F 175C

Grease and flour an 8x8 inch baking pan

In a mixing bowl, whisk together the melted vegan butter, brown sugar, applesauce, almond milk, and vanilla extract until well combined

In another bowl, sift together the flour, cocoa powder, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Pour half of the brownie batter into the prepared pan, then drizzle half of the vegan dulce de leche over the batter

Repeat with the remaining batter and dulce de leche

Using a knife or skewer, gently swirl the dulce de leche into the batter to create a marbled effect

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow the brownies to cool completely in the pan before slicing and serving

Paleo Summer Minestrone Soup

Perfect for warm weather, this Paleo Summer Minestrone Soup is flavorful and light. Full of fresh veggies and herbs, this dish is filling and healthy.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 bell pepper, diced
• 1 can 14 oz diced tomatoes
• 4 cups chicken or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• Fresh basil leaves, for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add onion and garlic, saut until fragrant

Add carrots, celery, zucchini, yellow squash, and bell pepper

Saut until vegetables are tender

Stir in diced tomatoes, broth, oregano, basil, salt, and pepper

Bring to a simmer

Add chopped kale or spinach, cook until wilted

Taste and adjust seasoning if necessary

Serve hot, garnished with fresh basil leaves

Kaneel-Rozijnen Amandelmeelbrood

The warm flavors of cinnamon and sweet raisins make this almond flour bread keto-friendly. It's a great treat for breakfast or as a snack. It's great for people on a ketogenic diet because it's low in carbs and gluten-free.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or preferred keto-friendly sweetener
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 3 eggs
• 1/4 cup melted coconut oil
• 1/2 cup raisins optional

Instructions:

Set the oven to 350F 175C and heat it up

Put butter or parchment paper inside a loaf pan

Mix erythritol, baking powder, cinnamon, salt, and almond flour in a large bowl

Mix the eggs, melted coconut oil, and almond milk in a different bowl using an electric mixer

Add the dry ingredients to the wet ones and mix them together until everything is well mixed

Should you use raisins, fold them in

Put the batter into the loaf pan that has been prepared, and use a spatula to smooth the top

Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean

For 10 minutes, let the bread cool in the pan before moving it to a wire rack to cool all the way through

Cut and serve

Have fun!

Kokos-Himbeer-Tarte

A sweet tart that combines the creamy taste of coconut milk with the fruity freshness of strawberries. A real treat for people who like kosmos!

Ingredients:

• 200g Kokosraspeln
• 100g Zucker
• 100g Butter
• 200g Mehl
• 150g Himbeeren
• 200ml Kokosmilch
• 3 Eier
• 1 TL Vanilleextrakt
• 1 Prise Salz

Instructions:

Warm the oven up to 180C

For the dough: Kakao powder, sugar, butter, flour, and a pinch of salt mixed together to make a dough

Roll the dough into a tart shape and make the edge

For the filling: mix together the egg yolks, coconut milk, vanilla extract, and sugar

The mix went on top of the dough

Spread out the Himbeeren on the floor

In a preheated oven, bake the tarte for about 25 to 30 minutes, or until the crust is golden brown and the filling is firm

Take it out of the oven and set it aside before serving

Farro & Bean Soup, Tuscan Style

This Tuscan-inspired soup brings together the hearty flavors of farro and cannellini beans in a comforting and nutritious dish. Perfect for a cozy evening meal.

Ingredients:

• 1 cup farro
• 1 can 15 oz cannellini beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 can 14
• 5 oz diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

In a big pot, heat the olive oil over medium-low heat

Slice the onion, garlic, carrot, and celery and add them

About 5 minutes of cooking will soften the food

Add the diced tomatoes, thyme, rosemary, and vegetable broth

Bring to a boil, then lower the heat and let it cook for 25 to 30 minutes, or until the farro is soft

After you add the cannellini beans, cook for 5 more minutes

Add pepper and salt to taste

If you want, you can serve it hot and top it with grated Parmesan cheese or fresh chopped parsley