Almond Cupcakes with Cream Cheese Frosting

A vegan cream cheese frosting is spread on top of these tasty almond cupcakes that are made with almond flour. You can eat these cupcakes for any event because they don't contain gluten.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• For the frosting: 1/2 cup vegan cream cheese, softened
• 2 tbsp coconut oil, softened
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with cupcake liners

In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt

Add almond milk, maple syrup, coconut oil, and vanilla extract to the dry ingredients

Mix until well combined

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean

Let the cupcakes cool completely before frosting

For the frosting, beat together vegan cream cheese, coconut oil, maple syrup, and vanilla extract until smooth and creamy

Frost the cooled cupcakes with the cream cheese frosting

Enjoy!

Coconut Pineapple Cashew Couscous

A delightful couscous dish with the tropical flavors of coconut, pineapple, and cashews. It's quick to make and perfect for a side dish or light meal.

Ingredients:

• 1 cup couscous
• 1 cup coconut milk
• 1 cup pineapple chunks
• 1/2 cup cashews
• 1/4 cup shredded coconut
• 2 tablespoons coconut oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Fresh cilantro leaves for garnish

Instructions:

In a saucepan, heat the coconut milk, coconut oil, honey, salt, ground ginger, and ground cinnamon over medium heat until it begins to simmer

Stir in the couscous, remove from heat, cover, and let it sit for 5 minutes

Fluff the couscous with a fork and transfer it to a serving bowl

Add the pineapple chunks, cashews, and shredded coconut to the couscous, and gently toss to combine

Garnish with fresh cilantro leaves

Serve warm and enjoy!

Gluten-Free Pumpkin Pancakes with Cinnamon-Bourbon Syrup

With these gluten-free pumpkin pancakes, you can enjoy the warm tastes of fall. They are fluffy and light, and they have warm spices in them. There is a nice touch of sweetness and extra warmth from the bourbon in the cinnamon-bourbon syrup.

Ingredients:

• 1 cup gluten-free flour blend
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup pure maple syrup
• 1/4 cup almond milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• For Cinnamon-Bourbon Syrup:
• 1/2 cup pure maple syrup
• 1/2 tsp ground cinnamon
• 2 tbsp bourbon optional

Instructions:

In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

In another bowl, combine the pumpkin puree, eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract

Mix until well combined

Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms

Preheat a griddle or non-stick skillet over medium heat and lightly grease it with cooking spray or additional coconut oil

Pour 1/4 cup of pancake batter onto the griddle for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

For the Cinnamon-Bourbon Syrup, combine maple syrup and ground cinnamon in a small saucepan

Heat over low heat until warm, then stir in the bourbon if using

Serve the pumpkin pancakes hot with a drizzle of Cinnamon-Bourbon Syrup on top

Gluten-Free Brownie Sandwich Cookies with Salted Caramel Creme Filling

Enjoy these rich, gluten-free brownie sandwich cookies that are filled with a delicious salted caramel creme. Great for satisfying your sweet tooth without having gluten.

Ingredients:

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/2 cup dairy-free butter
• 1 cup powdered sugar
• 1/4 cup dairy-free caramel sauce
• 1/4 teaspoon sea salt

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, mix almond flour, cocoa powder, baking soda, and salt

Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients and mix until well combined

Fold in chocolate chips

Scoop tablespoon-sized portions of the dough onto the prepared baking sheet and flatten slightly

Bake for 10-12 minutes, then let cool completely

In another bowl, beat dairy-free butter until creamy

Gradually add powdered sugar and beat until smooth and fluffy

Mix in dairy-free caramel sauce and sea salt until well combined

Spread a generous amount of the caramel creme filling onto the bottom side of half of the cookies

Top with the remaining cookies to form sandwiches

Optional: drizzle with additional caramel sauce and sprinkle with sea salt for garnish

Chill in the refrigerator for 30 minutes before serving to allow the filling to set

Quick Chicken Avocado Burritos

For a quick and filling meal, these Quick Chicken Avocado Burritos are great. They're easy to make and taste great. They're full of shredded chicken, creamy avocado, and tasty seasonings. They'll be great for lunch or dinner, no matter what time you eat them.

Ingredients:

• 2 cups cooked shredded chicken
• 1 ripe avocado, diced
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1/2 cup shredded cheese
• 4 large flour tortillas
• Salt and pepper to taste
• Salsa or hot sauce optional, for serving

Instructions:

Put shredded chicken, diced avocado, chopped cilantro, diced red onion, and shredded cheese in a bowl

Add salt and pepper to taste, and then mix everything together well

Spread the chicken and avocado mixture out evenly in the middle of each flour tortilla after putting them out on the table

Turn each tortilla on its side and fold the edges in

Then, roll them up tightly to make burritos

No need to: Set a skillet that doesn't stick on medium heat

Lay the burritos on the pan seam-side down

Cook for two to three minutes on each side, until they are golden brown and crispy

Serve right away, and if you want, top with salsa or hot sauce

Red Wine Braised Short Ribs with Mashed Potatoes

Tender beef short ribs braised in red wine until they are melt-in-your-mouth delicious, served with creamy mashed potatoes. This hearty and comforting dish is perfect for a cozy dinner at home.

Ingredients:

• 4 beef short ribs
• 2 cups red wine
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 4 tablespoons butter
• Chopped parsley for garnish

Instructions:

Warm the oven up to 175F 350C

Add salt and pepper to the short ribs

Heat some oil over medium-high heat in a large pot that can go in the oven

After browning the short ribs on all sides, take them out of the pot and set them aside

The onion, carrots, celery, and garlic should all be put in the same pot

About 5 minutes of cooking will soften the food

Add the tomato paste and cook for two more minutes

Fill the pot with red wine and beef broth

Scrape the bottom of the pot to get rid of any browned bits

Put the short ribs and thyme sprigs back in the pot

Bring to a low boil

Place the pot in an oven that has already been heated and cover it

Let the meat cook for two to three hours, or until it is soft and falls off the bone

Meanwhile, boil the potatoes in salted water for about 15 to 20 minutes, or until they are soft enough to pierce with a fork

Put the potatoes in a bowl and mash them with butter, milk, salt, and pepper until they are smooth and creamy

Take the short ribs out of the pot when they're done and strain the sauce through a cheesecloth

Get rid of any extra fat

Pour the red wine sauce over the mashed potatoes and serve the short ribs

Add chopped parsley as a garnish

Enjoy your short ribs cooked in red wine with mashed potatoes!

Cream of Tomato Soup

A hot and tasty Cream of Tomato Soup made with just a few simple ingredients. This comforting soup is perfect for a cozy meal on a chilly day.

Ingredients:

• 1 can 28 oz crushed tomatoes
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

In a pot, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until fragrant

Pour in crushed tomatoes and vegetable broth

Bring to a simmer

Stir in heavy cream, season with salt and pepper

Simmer for 10-15 minutes, stirring occasionally

Once soup is heated through and flavors melded, remove from heat

Serve hot, garnished with fresh basil leaves

Blueberry Banana Almond Flax Seed Smoothie

This vegan Blueberry Banana Almond Flax Seed Smoothie is a perfect choice for a healthy and refreshing breakfast or snack. Packed with the goodness of blueberries, banana, and flax seeds, it's a great way to kickstart your day with essential nutrients and energy.

Ingredients:

• 1 ripe banana
• 1 cup frozen blueberries
• 1 cup almond milk
• 2 tablespoons ground flax seeds
• 1 tablespoon maple syrup optional
• Ice cubes optional

Instructions:

Cut the ripe banana into slices

In a blender, mix the frozen blueberries, sliced banana, almond milk, and ground flax seeds

If you want a sweeter taste, add maple syrup

If you want it colder and thicker, add ice cubes

Make sure there are no lumps and blend everything until it's smooth and creamy

It's time to serve the smoothie

Pour it into a glass

Enjoy your healthy and tasty Blueberry Banana Almond Flax Seed Smoothie!

Keto Pork Chops Stuffed with Spinach in Creamy Sauce

Enjoy these tasty Keto Pork Chops Stuffed with Spinach and covered in a creamy sauce. The stuffing is very tasty because it has both savory spinach and rich cream cheese in it. This low-carb dish is a great addition to your keto repertoire. Pork Chops and Creamy Spinach for Keto

Ingredients:

• 4 boneless pork chops
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/4 cup chicken broth
• Fresh parsley for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put chopped spinach, softened cream cheese, grated Parmesan, minced garlic, dried oregano, salt, and black pepper in a bowl

Mix everything together well

Cut a horizontal line through the side of each pork chop, being careful not to go all the way through

This will make a pocket

Put some of the spinach and cheese mixture inside each pork chop

If you need to, use toothpicks to hold it in place

More salt and black pepper should be added to the stuffed pork chops

Warm up the olive oil in a skillet that can go in the oven over medium-high heat

For two to three minutes on each side, sear the pork chops until they turn golden brown

Put heavy cream and chicken broth in a bowl and mix them together

Then, pour the mix over the pork chops in the pan

Place the skillet in an oven that has already been heated and bake for 20 to 25 minutes, or until the pork reaches 145F 63C inside

Serve the keto pork chops with spinach stuffed inside and a creamy sauce on top

Garnish with fresh parsley

Pork Chops and Creamy Spinach for Keto

Protein Iced Coffee

Indulge in a refreshing and energizing Protein Iced Coffee that's low in carbs, sugar-free, and perfect for those following a ketogenic or Trim Healthy Mama (THM-S) lifestyle.

Ingredients:

• 1 cup brewed coffee, cooled
• 1/2 cup unsweetened almond milk
• 1 scoop vanilla protein powder
• 1 tablespoon MCT oil or coconut oil
• 1/4 teaspoon vanilla extract
• 1-2 tablespoons erythritol or preferred low-carb sweetener, to taste
• Ice cubes

Instructions:

Blend coffee that has been cooled, almond milk, protein powder, MCT oil, vanilla extract, and erythritol in a blender

Mix everything together until it's smooth

Pour into a glass with ice cubes

Enjoy right away!

Roasted Squash & Pear Soup

This Roasted Squash and Pear Soup is a comforting blend of sweet and savory flavors, perfect for chilly days. Roasting the squash and pears adds depth and richness to the soup, while the cinnamon and nutmeg provide warmth and complexity.

Ingredients:

• 1 butternut squash, peeled and diced
• 2 ripe pears, peeled, cored, and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

Get the oven ready by heating it up to 400F 200C

Pour olive oil over the diced squash and pears on a baking sheet

Season with salt and pepper

Roast for 25 to 30 minutes, or until soft and slightly caramelized

Put olive oil in a big pot and heat it over medium-low heat

Add the chopped onion and garlic and cook them until they get soft

Boil the pears and squash, then add them to the pot with vegetable broth, cinnamon, and nutmeg

Bring to a low boil

Let the flavors blend for 15 to 20 minutes while it simmers

Blend the soup until it's smooth, either with an immersion blender or a regular blender

If you think it needs it, add more salt and pepper

If you want, you can serve it hot with a swirl of cream or a sprinkle of fresh herbs on top

Quick Vegan Pizza/Pasta Sauce

It's easy to make and tastes great. You can put it on pizza or mix it with pasta. There aren't many steps, and it's ready in 7 minutes!

Ingredients:

• 1 can 400g crushed tomatoes
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

Heat olive oil in a saucepan over medium heat

Add minced garlic and saut for 1-2 minutes until fragrant

Pour in the crushed tomatoes and stir well

Add dried oregano, dried basil, onion powder, salt, and pepper

Simmer the sauce for 5 minutes, stirring occasionally

Taste and adjust seasoning if needed

Remove from heat and use immediately as pizza or pasta sauce

Potato, Green Bean, and Bacon Soup

This soup is hearty and comforting, with potatoes, green beans, and crispy bacon in a creamy broth.

Ingredients:

• 4 potatoes, diced
• 1 cup green beans, trimmed and chopped
• 6 slices bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

In a large pot, cook the chopped bacon over medium heat until crispy

Remove bacon and set aside, leaving the bacon grease in the pot

Add diced onion to the pot and saut until softened

Add diced potatoes and chicken broth to the pot

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes

Add chopped green beans and simmer for an additional 5 minutes, or until beans are cooked to your liking

Stir in heavy cream and cooked bacon

Season with salt and pepper to taste

Serve hot, garnished with chopped fresh parsley