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

Ingredients:

• 2 cups cooked chicken breast, diced


• 2 avocados, diced


• 4 hard-boiled eggs, sliced


• 6 strips bacon, cooked and crumbled


• 4 cups mixed greens


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, thinly sliced


• 1/4 cup crumbled feta cheese


• 1/4 cup ranch dressing


• 1 tablespoon olive oil


• 1 tablespoon fresh lemon juice


• Salt and pepper to taste

Instructions:

Put mixed greens, diced chicken, avocados, hard-boiled eggs, cherry tomatoes, red onion, and crumbled feta cheese in a large salad bowl

Pour in the bacon bits

Add the olive oil, fresh lemon juice, salt, and pepper to a small bowl and mix them together with a whisk

Pour the dressing over the salad and mix everything together until it's well covered

Serve right away and enjoy!

Ingredients:

• 4 cups frozen strawberries


• 1/4 cup honey or maple syrup


• 1/4 cup fresh lime juice


• 1 cup cold water


• Mint leaves for garnish optional

Instructions:

In a blender, combine the frozen strawberries, honey or maple syrup, lime juice, and cold water

Blend until smooth and slushy

Taste and adjust sweetness if necessary by adding more honey or maple syrup

Pour the slushie into glasses

Garnish with mint leaves if desired

Serve immediately and enjoy!

Ingredients:

• 1 cup chai tea, chilled


• 1 cup coconut water


• 1/2 cup freshly squeezed lemon juice


• 2-3 tablespoons honey, to taste


• Ice cubes


• Lemon slices and mint leaves, for garnish

Instructions:

Chill the chai tea and add the coconut water, lemon juice, and honey to a pitcher

Mix well until all the honey is gone

Fill the glasses with ice cubes

Add the ice cubes to the glass and pour the coconut chai lemonade over them

Put mint leaves and lemon slices on top

Serve right away and enjoy!

Ingredients:

• 1 cup gluten-free all-purpose flour


• 1/4 cup almond flour


• 1/4 cup brown sugar


• 1 tsp baking powder


• 1/2 tsp ground cinnamon


• 1/2 tsp ground ginger


• 1/4 tsp ground nutmeg


• 1/4 tsp salt


• 1/4 cup unsweetened applesauce


• 1/4 cup milk dairy or non-dairy


• 1 egg


• 1 tsp vanilla extract


• Oil for frying


• 1/2 cup granulated sugar for coating


• 1 tsp ground cinnamon for coating

Instructions:

In a mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, brown sugar, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt

Add the applesauce, milk, egg, and vanilla extract to the dry ingredients

Stir until a smooth batter forms

Heat the oil in a deep frying pan to 350F 175C

Using a small cookie scoop or spoon, carefully drop small portions of dough into the hot oil

Fry for about 2-3 minutes, turning occasionally, until they are golden brown and cooked through

Remove the doughnut holes from the oil and drain them on a paper towel-lined plate to remove excess oil

In a separate bowl, mix the granulated sugar and ground cinnamon for the coating

While the doughnut holes are still warm, roll them in the cinnamon sugar mixture until well coated

Serve your gluten-free cinnamon sugar gingerbread doughnut holes warm and enjoy!

Ingredients:

• 4 mango chicken sausages


• 4 small tortillas


• 2 ripe mangoes, peeled and diced


• 1 cup corn kernels fresh or frozen


• 1 ripe avocado, diced


• 1/2 red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 1/4 cup sour cream


• 2 tablespoons mayonnaise


• 2 teaspoons chipotle pepper sauce


• 1 lime, juiced


• Salt and pepper to taste


• Cooking oil for grilling

Instructions:

Preheat your grill to medium-high heat

Brush the mango chicken sausages with a little cooking oil to prevent sticking

Grill them for about 10-12 minutes, turning occasionally, until they are cooked through and have grill marks

While the sausages are grilling, heat a skillet over medium heat and add a bit of cooking oil

Add the corn kernels and saut for 4-5 minutes until they become slightly golden

Remove from heat and let them cool

In a mixing bowl, combine the diced mangoes, avocado, red onion, and cilantro to make the avocado corn salad

Season it with salt, pepper, and lime juice, and gently toss to combine

In a small bowl, whisk together the sour cream, mayonnaise, and chipotle pepper sauce to make the chipotle cream sauce

Adjust the spice level according to your preference

Warm the tortillas on the grill for about 1-2 minutes per side or until they are slightly charred and pliable

To assemble the tacos, place a grilled mango chicken sausage on each tortilla

Top with the avocado corn salad, and drizzle with the chipotle cream sauce

Garnish with extra cilantro and serve immediately

Enjoy your delicious Grilled Mango Chicken Sausage Tacos!

Ingredients:

• 1 cup all-purpose flour


• 2 tablespoons sugar


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup creamy peanut butter


• 1 cup buttermilk


• 1 large egg


• 4 slices cooked bacon, crumbled


• 1/4 cup chopped peanuts


• Butter or oil for cooking


• Maple syrup for serving

Instructions:

Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk

To make the peanut butter smoother, heat it in a different bowl in the microwave for 30 seconds

Mix the peanut butter that has been softened with the buttermilk and egg

Mix it up until it's just right

Break up the bacon and chop up the peanuts

Put the pan or griddle over medium-low heat and coat it with oil or butter

For every pancake, put 1/4 cup of pancake batter on the pan

Start cooking when the top starts to bubble

Then turn it over and cook until both sides are golden brown

Add maple syrup and enjoy!

Ingredients:

• 1 kg beef stew meat, cubed


• 2 tablespoons olive oil


• 2 onions, chopped


• 4 cloves garlic, minced


• 3 carrots, sliced


• 3 potatoes, diced


• 2 cups beef broth


• 1 cup red wine YONO / 2015 recommended


• 2 tablespoons tomato paste


• 2 bay leaves


• 1 teaspoon dried thyme


• Salt and pepper to taste

Instructions:

In a large pot, heat olive oil over medium heat

Add onions and garlic, saut until translucent

Add beef cubes and brown on all sides

Stir in carrots and potatoes

Pour in beef broth and red wine

Add tomato paste, bay leaves, thyme, salt, and pepper

Bring to a simmer, then reduce heat and cover

Let simmer for 1

5 to 2 hours, stirring occasionally, until beef is tender and sauce is thickened

Adjust seasoning if needed

Serve hot, garnished with fresh herbs if desired

Ingredients:

• 4 mango chicken sausages


• 4 small tortillas


• 2 ripe mangoes, peeled and diced


• 1 cup corn kernels fresh or frozen


• 1 ripe avocado, diced


• 1/2 red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 1/4 cup sour cream


• 2 tablespoons mayonnaise


• 2 teaspoons chipotle pepper sauce


• 1 lime, juiced


• Salt and pepper to taste


• Cooking oil for grilling

Instructions:

Preheat your grill to medium-high heat

Brush the mango chicken sausages with a little cooking oil to prevent sticking

Grill them for about 10-12 minutes, turning occasionally, until they are cooked through and have grill marks

While the sausages are grilling, heat a skillet over medium heat and add a bit of cooking oil

Add the corn kernels and saut for 4-5 minutes until they become slightly golden

Remove from heat and let them cool

In a mixing bowl, combine the diced mangoes, avocado, red onion, and cilantro to make the avocado corn salad

Season it with salt, pepper, and lime juice, and gently toss to combine

In a small bowl, whisk together the sour cream, mayonnaise, and chipotle pepper sauce to make the chipotle cream sauce

Adjust the spice level according to your preference

Warm the tortillas on the grill for about 1-2 minutes per side or until they are slightly charred and pliable

To assemble the tacos, place a grilled mango chicken sausage on each tortilla

Top with the avocado corn salad, and drizzle with the chipotle cream sauce

Garnish with extra cilantro and serve immediately

Enjoy your delicious Grilled Mango Chicken Sausage Tacos!