Ingredients:

• 1 cup quinoa


• 2 cups water


• 1 cup cherry tomatoes, halved


• 1 cup cucumber, diced


• 1/2 cup bell peppers, chopped


• 1/4 cup carrots, grated


• 1/4 cup corn kernels


• 1/4 cup fresh spinach leaves


• 1/4 cup gluten-free ranch dressing


• Salt and pepper to taste

Instructions:

Rinse quinoa thoroughly under cold water

In a saucepan, combine quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes

Remove from heat and let it sit, covered, for 5 minutes

Fluff with a fork and let it cool

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell peppers, carrots, corn, and spinach

Drizzle gluten-free ranch dressing over the ingredients and toss to combine

Add salt and pepper to taste

Serve immediately or refrigerate for a tasty and nutritious gluten-free lunch

Ingredients:

• 1 cup of freshly brewed Hawaiian coffee


• 2 tablespoons of coconut cream


• 1 tablespoon of brown sugar


• 1/2 teaspoon of vanilla extract


• Whipped cream optional


• Shredded coconut for garnish optional

Instructions:

Make a pot of your favorite Hawaiian coffee

Put the brown sugar, vanilla extract, and coconut cream in a different bowl

Mix until it's smooth

Put the coffee that has been brewed into a mug

Add the coconut cream mixture and mix it in well

Sprinkle shredded coconut and a dollop of whipped cream on top if you want to

Enjoy your coffee with coconut from Hawaii!

Ingredients:

• 1 cup edamame, shelled


• 1 cup snap peas, thinly sliced


• 1/4 cup red onion, finely chopped


• 2 tablespoons fresh mint, chopped


• 2 tablespoons fresh cilantro, chopped


• 1 tablespoon sesame seeds


• 1 tablespoon rice vinegar


• 1 tablespoon soy sauce


• 1 tablespoon maple syrup


• 1 tablespoon sesame oil


• 1 teaspoon ginger, minced


• Salt and pepper to taste

Instructions:

Bring water to a boil and blanch the peas and edamame for two minutes

To stop the cooking, drain and rinse with cold water

Wash the edamame and put it in a large bowl

Add the snap peas, red onion, mint, cilantro, and sesame seeds

To make the dressing, mix the soy sauce, maple syrup, ginger, salt, and pepper in a small bowl with a whisk

Set the bowl aside

Add the dressing to the salad and toss it around to cover it all

Put it in the fridge for at least 30 minutes before serving so the flavors can mix

Enjoy!

Ingredients:

• 1 package cheese tortellini


• 1/2 cup basil pesto


• 1 cup cherry tomatoes, halved


• 1/2 cup fresh mozzarella balls


• 1/4 cup pine nuts, toasted


• 1/4 cup grated Parmesan cheese


• 2 tablespoons extra-virgin olive oil


• Salt and pepper to taste


• Fresh basil leaves for garnish

Instructions:

Follow the directions on the package to cook the tortellini

Let it cool down after draining

Tortellini that has been cooked, cherry tomatoes, mozzarella balls, pine nuts, and grated Parmesan cheese should all be put in a large bowl

Olive oil and basil pesto should be added to the bowl

Toss everything around until it's all covered

Add pepper and salt to taste

Before serving, sprinkle with fresh basil leaves

Ingredients:

• 1 cup brewed coffee


• 1/4 cup unsweetened almond milk


• 1 tablespoon coconut oil


• 1 tablespoon grass-fed butter or ghee


• 1 tablespoon heavy cream


• 1 large egg yolk


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon ground cinnamon


• Pinch of ground nutmeg


• Pinch of ground cloves


• Pinch of sea salt


• 1-2 tablespoons erythritol or preferred keto sweetener, to taste optional

Instructions:

Use a blender to mix all the ingredients together

For about 30 seconds, blend on high speed until smooth and foamy

Pour into a mug, and if you want, add more cinnamon or nutmeg on top

I hope you enjoy your Keto Eggnog Rocket Fuel Latte!

Ingredients:

• 1 tbsp olive oil


• 1 small onion, diced


• 2 cloves garlic, minced


• 1 cup sliced mushrooms


• 1 cup pepperoni slices, halved


• 1 14 oz can diced tomatoes


• 2 cups chicken broth


• 1 tsp Italian seasoning


• 1/2 tsp salt


• 1/4 tsp black pepper


• 2 cups uncooked pasta penne or fusilli


• 1 cup shredded mozzarella cheese


• Fresh basil leaves, for garnish optional

Instructions:

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

Put in the minced garlic and diced onion and saut until the onion is soft

It's time to add the pepperoni and mushrooms

Cook until the mushrooms are soft

Chicken broth, Italian seasoning, salt, and black pepper should all be stirred in now

When it starts to boil, add the uncooked pasta

Lower the heat to a simmer and cook the pasta uncovered for about 10 to 12 minutes, stirring every now and then until it's soft

When the pasta is done, take the pot off the heat and add the shredded mozzarella cheese

Mix the cheese in well until it melts

If you want, you can add fresh basil leaves as a garnish

Serve hot

Ingredients:

• 1 ripe avocado


• 1/4 cup fresh lime juice


• 2 tablespoons olive oil


• 1 tablespoon apple cider vinegar


• 1 clove garlic, minced


• 1/4 teaspoon salt


• 1/8 teaspoon black pepper


• 2 tablespoons chopped fresh cilantro


• 2 tablespoons water optional, for desired consistency

Instructions:

Fresh lime juice, olive oil, apple cider vinegar, minced garlic, salt, black pepper, and chopped fresh cilantro should all be put in a blender or food processor

Mix until it's creamy and smooth

If the dressing is too thick, slowly add water, one tablespoon at a time, until it meets your needs

If you think it needs more salt or lime juice, taste it and add more of either

Put the dressing in a jar or other container with a lid that fits tightly, and then put it in the fridge until you're ready to use it

Use as a dip for vegetables or pour over your favorite salad

Have fun!

Ingredients:

• 200g de avellanas tostadas y peladas


• 200g de chocolate negro mnimo 70% cacao, troceado


• 200g de mantequilla sin sal


• 200g de azcar


• 4 huevos grandes


• 1 cucharadita de extracto de vainilla


• 100g de harina de trigo


• 1 cucharadita de polvo de hornear


• Una pizca de sal

Instructions:

Preheat the oven to 180C and line a tart pan with parchment paper and a baking sheet

To make fine avellana, put the almonds in a food processor and pulse them until they are broken up

Put the chocolate and marshmallows in a heat-resistant dish and set it on a marble bathroom floor

Move the dishes around until the chocolate and marshmallows are smooth and well mixed

In a large bowl, beat the eggs and sugar together until they are fluffy and the color is clear

Include the vanilla extract and mix well

Add the chocolate that has been melted and the mantequilla to the egg and sugar mixture and mix until it is smooth

Avellana flour, trigo flour, bacon grease, and salt should be added

Mix them together until they're well mixed

Place the dough in the prepared mold and spread it out evenly

Hornea durante 25 a 30 minutos o hasta que un palillo colocado en el centro salga limpio

Deja enfriar en el molde por unos minutos antes de moverse an una rejilla para enfriar in totalidad

Serve the chocolate and almond cake by itself or with a vanilla ice cream ball

Feel free to enjoy this tasty dessert!

Ingredients:

• 1/2 cup butter


• 4 cloves garlic, minced


• 2 cups heavy cream


• 1 1/2 cups grated Parmesan cheese


• Salt and pepper to taste


• 1 pound fettuccine pasta, cooked according to package instructions

Instructions:

Put the butter in a big pan and melt it over medium-low heat

Add the minced garlic and cook for about one to two minutes, until the garlic smells good

Add the heavy cream and stir it in a few times to make it simmer

Gradually add the grated Parmesan cheese and keep stirring the sauce until it gets thicker

Add pepper and salt to taste

Add the cooked fettuccine to the skillet with the creamy Alfredo sauce and make sure the pasta is covered evenly

Serve hot, and if you want, top with more grated Parmesan cheese

Ingredients:

• 8 oz gluten-free pasta such as brown rice or chickpea pasta


• 1 cup frozen peas, thawed


• 1/2 cup homemade or store-bought gluten-free pesto sauce


• 1/4 cup pine nuts, toasted


• 1/4 cup grated Parmesan cheese optional, ensure it's gluten-free


• Salt and pepper to taste

Instructions:

Follow the directions on the package to cook the gluten-free pasta

To stop the cooking, drain and rinse with cold water

Put the cooked pasta, peas that have been thawed, pesto sauce, and toasted pine nuts in a large bowl

Toss until everything is well mixed

Add pepper and salt to taste

If you want to, add grated Parmesan cheese on top and toss it around again

Put the salad in the fridge for at least 30 minutes so that the flavors can mix

Enjoy! Serve cold