Ingredients:

• 1 lb large shrimp, peeled and deveined


• 2 tablespoons olive oil


• 1 teaspoon chili powder


• 1/2 teaspoon cumin


• Salt and pepper to taste


• 1 ripe mango, peeled, pitted, and diced


• 2 ripe avocados, diced


• 1/2 red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 1 lime, juiced


• 8 small flour tortillas


• 1 cup shredded lettuce


• 1/2 cup sour cream


• 1/4 cup hot sauce optional

Instructions:

Put the shrimp that have been peeled and deveined in a bowl

Add the chili powder, cumin, salt, and pepper

Toss the shrimp to cover them all

Use medium-high heat to warm up a big skillet

Put the shrimp in the pan with the seasonings

Cook for two to three minutes on each side, or until they turn pink and opaque

Take it off the heat and set it aside

Dice the mango, avocados, red onion, cilantro, and lime juice

Put the mixture in a different bowl

For mango-avocado salsa, mix everything together well

To make the flour tortillas soft, heat them in a dry pan or the microwave for 20 seconds

To put the tacos together, put some shredded lettuce on each tortilla, then the cooked shrimp and a lot of mango-avocado salsa

If you want, you can add sour cream and hot sauce on top

Serve the shrimp, avocado, and mango tacos right away

If you want, you can top them with extra cilantro

Enjoy your tasty tacos that you made yourself!

Ingredients:

• 1 block extra-firm tofu, pressed and cubed


• 2 tablespoons cornstarch


• 2 tablespoons soy sauce


• 1 tablespoon sesame oil


• 1 tablespoon rice vinegar


• 1 teaspoon maple syrup


• 1 teaspoon grated ginger


• 2 cups mixed salad greens


• 1/4 cup sliced cucumber


• 1/4 cup shredded carrots


• 2 tablespoons sliced almonds


• 2 tablespoons sesame seeds


• Salt and pepper to taste

Instructions:

Set oven temperature to 400F 200C

Coat the tofu cubes evenly with cornstarch by tossing them in a bowl

Arrange the tofu cubes so that they do not touch on a baking sheet that has been lined with parchment paper

Bake the tofu for 25 to 30 minutes, rotating it halfway through, or until it becomes golden brown and crispy

To make the dressing, combine soy sauce, sesame oil, rice vinegar, maple syrup, and grated ginger in a different bowl

Mix the mixed greens, sliced almonds, shredded carrots, cucumber slices, and sesame seeds in a big salad bowl

Add cubes of crispy tofu to the salad

Pour the dressing over the salad and gently toss to coat all over

To taste, add salt and pepper for seasoning

Enjoy and serve right away!

Ingredients:

• 1 1/2 cups gluten-free graham cracker crumbs


• 1/4 cup coconut oil, melted


• 1/4 cup maple syrup


• 1 cup creamy peanut butter


• 1 cup coconut cream


• 1/2 cup powdered sugar


• 1 tsp vanilla extract


• 1/2 cup dairy-free chocolate chips

Instructions:

In a bowl, combine the graham cracker crumbs, coconut oil, and maple syrup

Press the mixture into the bottom of a 9-inch pie dish

Place in the freezer to set

In a separate bowl, combine the peanut butter, coconut cream, powdered sugar, and vanilla extract

Mix until smooth

Spread the peanut butter mixture over the crust in the pie dish

Sprinkle the chocolate chips over the top

Place the pie in the freezer for at least 4 hours, or until set

Remove from the freezer and let sit at room temperature for a few minutes before slicing and serving

Ingredients:

• 1 cup all-purpose flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 1/4 cup packed brown sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1 cup semisweet chocolate chips


• 1/2 cup cooked and crumbled bacon


• 1/2 teaspoon sea salt

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Mix the flour, baking soda, and salt together in a small bowl with a whisk

In a different, bigger bowl, mix the softened butter, white sugar, and brown sugar until the mixture is smooth

Add the egg and vanilla extract and mix them in well

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

Add the chocolate chips and bacon bits and mix them in

Using a cookie scoop or tablespoon, drop spoonfuls of dough on the baking sheet that has been prepared, leaving space between each one

Add a little sea salt to the top of each piece of cookie dough

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden

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

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into chunks


• 1 cup sugar-free barbecue sauce


• 1/2 cup chicken broth


• 1/4 cup apple cider vinegar


• 2 tbsp tomato paste


• 2 tbsp Dijon mustard


• 2 tbsp Worcestershire sauce


• 1 tbsp smoked paprika


• 1 tbsp garlic powder


• 1 tbsp onion powder


• 1 tsp cayenne pepper optional


• Salt and black pepper to taste

Instructions:

Add salt and black pepper to the pork shoulder chunks

Mix sugar-free barbecue sauce, chicken broth, apple cider vinegar, tomato paste, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper, if you want to use it, in a bowl with a whisk

Spread the seasoned pork out in the slow cooker and cover it with the barbecue sauce mix

Make sure the pork is well covered

Put the lid on top and set the heat to low

Cook for 8 hours, or until the pork is soft and can be pulled apart with a fork

When the pork is done, shred it with two forks right in the slow cooker so that it can soak up the tasty sauce

Keto BBQ Pulled Pork can be served on lettuce wraps, keto-friendly buns, or with your favorite low-carb side dishes

If you want, you can add more sugar-free barbecue sauce and fresh herbs on top

Have fun with your tasty Keto BBQ Pulled Pork!

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup whole wheat flour


• 1/2 cup granulated sugar


• 2 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 1 cup mixed berries e


• g


• , strawberries, blueberries, raspberries


• 1 cup vanilla yogurt


• 1/4 cup unsalted butter, melted


• 1 large egg


• 1 tsp vanilla extract

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

This is a big bowl with sugar, baking powder, baking soda, salt, and all-purpose flour

Mix the flours together with a whisk

Carefully mix the mixed berries into the dry ingredients, making sure they are spread out evenly

Mix the melted butter, egg, vanilla extract, and vanilla yogurt in a different bowl until everything is well mixed

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Don't mix it too much; a few lumps are fine

Fill up each muffin tin cup about two thirds of the way to the top with batter

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the muffins out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

Enjoy these tasty vanilla yogurt muffins with mixed berries

Ingredients:

• 6 cups water


• 1 cup honey


• 1/2 cup fresh lemon juice


• 1/4 cup fresh lime juice


• 1/4 teaspoon sea salt


• 1/4 teaspoon ground ginger

Instructions:

In a large pitcher, combine water, honey, lemon juice, lime juice, sea salt, and ground ginger

Stir until the honey is dissolved

Refrigerate for at least 1 hour to chill

Serve over ice and enjoy!

Ingredients:

• 200g flour


• 100g brown sugar


• 2 tsp ground ginger


• 1 tsp ground cinnamon


• 1/2 tsp ground nutmeg


• 1/2 tsp baking powder


• 1/4 tsp salt


• 80ml vegetable oil


• 80ml maple syrup


• 2 tbsp non-dairy milk


• 1 tbsp molasses

Instructions:

Preheat oven to 180C 350F

In a bowl, mix together flour, sugar, ginger, cinnamon, nutmeg, baking powder, and salt

Add vegetable oil, maple syrup, non-dairy milk, and molasses

Mix until a dough forms

Roll dough into small balls and place them on a lined baking tray, spaced apart

Flatten each ball slightly with the palm of your hand

Bake for 12-15 minutes until golden brown

Remove from oven and let cool on a wire rack

Enjoy these vegan ginger fairing biscuits with a cup of tea or coffee!

Ingredients:

• 1


• 5 lbs boneless, skinless chicken breasts, thinly sliced


• 1 green bell pepper, sliced


• 1 red bell pepper, sliced


• 1 onion, sliced


• 3 cloves garlic, minced


• 1/2 cup soy sauce


• 1/4 cup brown sugar


• 1 cup beef broth


• 2 tablespoons cornstarch


• 2 tablespoons water


• Salt and pepper to taste

Instructions:

In a slow cooker, combine sliced chicken, bell peppers, onion, and garlic

In a small bowl, mix together soy sauce, brown sugar, and beef broth

Pour over the chicken and vegetables

Cover and cook on low for 4-6 hours or until chicken is tender

In a separate bowl, mix cornstarch and water to create a slurry

Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce

Season with salt and pepper to taste

Serve over rice or noodles

Enjoy!

Ingredients:

• 4 firm pears, peeled and cored


• 1 bottle 750 ml red wine


• 1 cup water


• 1/2 cup granulated sugar


• 1 cinnamon stick


• 2 cloves


• 1 star anise


• 1 teaspoon vanilla extract

Instructions:

In a large saucepan, combine the red wine, water, sugar, cinnamon stick, cloves, star anise, and vanilla extract

Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves

Add the peeled and cored pears to the saucepan, ensuring they are submerged in the liquid

Simmer the pears gently for about 20-25 minutes, or until they are tender but still hold their shape

Once the pears are poached, remove them from the liquid and set aside to cool slightly

Continue simmering the poaching liquid until it reduces to a syrupy consistency, about 15-20 minutes

Serve the poached pears drizzled with the red wine syrup

Optionally, garnish with fresh mint leaves