Ingredients:

• 2 fresh lobsters, halved lengthwise


• 1/2 cup 1 stick unsalted butter, softened


• 4 cloves garlic, minced


• 1/4 cup fresh parsley, finely chopped


• Salt and black pepper to taste


• Lemon wedges, for serving

Instructions:

Warm the grill up to a medium-high level

Put softened butter, minced garlic, chopped parsley, salt, and black pepper in a small bowl

To make the garlic-parsley butter, mix it well

Put the lobster halves on the grill with the shell side down

Put the shrimp on the grill for five to six minutes, or until the shells turn bright red and the meat is fully cooked

Slowly turn the lobster pieces over and cover the meat with the garlic-parsley butter

Grill for another two to three minutes, until the butter melts and flavors the lobster meat

Take the lobster halves off the grill and serve them right away with lemon wedges on the side

Enjoy your garlic and parsley butter on grilled lobster!

Ingredients:

• 2 cans 15 oz each kidney beans, drained and rinsed


• 1 onion, finely chopped


• 2 tomatoes, chopped


• 3 cloves garlic, minced


• 1 tablespoon ginger, grated


• 1 teaspoon cumin seeds


• 1 teaspoon coriander powder


• 1/2 teaspoon turmeric powder


• 1/2 teaspoon red chili powder


• 1/2 teaspoon garam masala


• 1/4 cup coconut milk


• 2 tablespoons vegetable oil


• Salt and pepper to taste


• Fresh cilantro for garnish

Instructions:

In a pan, heat the vegetable oil over medium heat

Sprinkle in the cumin seeds and watch them pop

Add the ginger, garlic, and onions chopped

Saute onions until they turn a golden brown color

Add the chopped tomatoes and stir-fry until they become tender

Add the salt, red chili powder, turmeric powder, and coriander powder

Blend thoroughly

Stir the drained kidney beans to ensure they are well coated with the spices

Add the coconut milk and simmer for ten to fifteen minutes to let the flavors combine

Add a pinch of garam masala and taste and adjust the salt and pepper

Serve hot with naan bread or rice, garnished with fresh cilantro

Ingredients:

• 1/2 cup unsalted butter


• 1 cup granulated sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 1 1/2 tablespoons cocoa powder


• 1 ounce red food coloring


• 3/4 teaspoon vinegar


• 3/4 cup all-purpose flour


• 1/4 teaspoon salt


• 1/4 cup chocolate chips

Instructions:

Warm the oven up to 175F 350C

A 8x8-inch baking dish should be greased and floured

Butter and sugar should be mixed together in a medium-sized bowl until they are light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Make a paste with cocoa powder and food coloring in a small bowl

Add to the butter mixture and mix well

Add the vinegar and stir

Mix the flour and salt together, and then add it slowly to the creamed mixture, mixing only until it's all mixed in

Add the chocolate chips and mix them in

Spread the batter out evenly in the pan that has been prepared

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let it cool down before you cut it into squares

Ingredients:

• 1 cup farro, cooked according to package instructions


• 1 cup cherry tomatoes, halved


• 1 cup cucumber, diced


• 1/2 cup red onion, thinly sliced


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh mint, chopped


• 1/4 cup roasted almonds, chopped


• 1/4 cup roasted garlic cloves


• 3 tablespoons olive oil


• 2 tablespoons balsamic vinegar


• 1 tablespoon Dijon mustard


• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Place garlic cloves on a baking sheet, drizzle with olive oil, and roast for 20 minutes or until golden brown and fragrant

In a large bowl, combine cooked farro, cherry tomatoes, cucumber, red onion, parsley, mint, and roasted almonds

In a small bowl, mash roasted garlic cloves with a fork

Whisk together mashed garlic, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette

Pour the vinaigrette over the salad and toss to coat evenly

Serve immediately or refrigerate until ready to serve

Ingredients:

• 1 box of chocolate cake mix


• 1/2 cup of butter, softened


• 3 eggs


• 1 cup of milk


• 1 teaspoon of vanilla extract


• 1 cup of chocolate frosting


• 1 package of lollipop sticks


• Assorted colorful candy melts for nail polish colors


• Edible glitter or sprinkles


• Small paintbrush for decorating

Instructions:

Preheat the oven to 350F 175C and grease a baking pan

In a large bowl, combine the cake mix, softened butter, eggs, milk, and vanilla extract

Mix until smooth

Pour the batter into the prepared baking pan and bake according to the package instructions

Let it cool completely

Crumble the cooled cake into a large bowl

Add chocolate frosting and mix until well combined

Roll the cake mixture into small balls and place them on a lined baking sheet

Insert a lollipop stick into each cake ball, then freeze for 30 minutes to set

Melt the colorful candy melts according to the package instructions

Dip each cake pop into the melted candy, coating it evenly

Let the excess drip off

Place the coated cake pops back on the baking sheet and add edible glitter or sprinkles to resemble nail polish designs

Allow the candy coating to set completely

You can speed up the process by placing them in the refrigerator

Use a small paintbrush to add fine details or additional colors to enhance the nail polish design

Once fully set and decorated, your Lori's Nail Polish Pops are ready to be enjoyed!

Ingredients:

• 3 cups grated potatoes


• 2 cups chopped kale


• 1/4 cup finely chopped onion


• 1/4 cup chickpea flour


• 1/4 cup nutritional yeast


• 1 teaspoon garlic powder


• 1 teaspoon smoked paprika


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/4 cup raw cashews, soaked in water for at least 2 hours


• 1/4 cup water


• 1 tablespoon lemon juice


• 1/2 teaspoon liquid smoke


• 1/4 teaspoon maple syrup

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine grated potatoes, chopped kale, onion, chickpea flour, nutritional yeast, garlic powder, smoked paprika, salt, and black pepper

Mix until well combined

Form the mixture into small cakes and place them on a baking sheet lined with parchment paper

Bake for 25-30 minutes or until the cakes are golden brown and crispy on the edges

Meanwhile, prepare the smokey cashew cream sauce by blending soaked cashews, water, lemon juice, liquid smoke, and maple syrup in a blender until smooth and creamy

Once the potato kale cakes are done, serve them hot with the smokey cashew cream sauce drizzled on top

Enjoy!

Ingredients:

• 2 cups almond flour


• 1/4 cup coconut flour


• 2 teaspoons baking powder


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/2 teaspoon dried oregano


• 1/2 teaspoon dried basil


• 1/4 teaspoon salt


• 2 eggs


• 1/4 cup olive oil


• 1/4 cup unsweetened almond milk

Instructions:

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

There are many things you need to mix in a big bowl

They are baking powder, garlic powder, onion powder, salt, dried oregano and basil, and coconut flour

Combine the dry ingredients with the eggs, olive oil, and almond milk

Mix everything together well

Put parchment paper on the bottom of a baking sheet

Lay the dough out on the parchment paper

Use your hands or a rolling pin to make a thin crust

After the oven is hot, bake the crust for 10 to 12 minutes, or until it starts to turn golden brown

Take the crust out of the oven and add the toppings you want

Put it back in the oven and bake for another 10 to 12 minutes, or until the crust is golden brown and the toppings are warm

Cut it up and serve it hot

I hope you enjoy your gluten-free, low-carb pizza!

Ingredients:

• 4 chicken breasts


• 1 cup zesty Italian dressing


• 1 tablespoon minced garlic


• 1 tablespoon chili powder


• 1 tablespoon ground cumin


• 1 cup salsa

Instructions:

Place chicken breasts in the slow cooker

In a small bowl, mix together Italian dressing, minced garlic, chili powder, and ground cumin

Pour the mixture over the chicken

Add salsa on top

Cover and cook on low for 6-8 hours or on high for 3-4 hours

Once done, shred the chicken using forks and mix it well with the sauce

Serve with rice, beans, or tortillas

Ingredients:

• 4 salmon fillets 6 ounces each


• Salt and pepper to taste


• 2 tablespoons olive oil


• 1 lemon, thinly sliced


• 2 cloves garlic, minced


• 2 cans 15 ounces each white beans, drained and rinsed


• 1/4 cup chopped fresh parsley


• 2 tablespoons capers, drained


• 1 tablespoon Dijon mustard


• 1/4 cup chicken or vegetable broth


• 1 tablespoon butter


• Lemon wedges for serving

Instructions:

Season the salmon fillets with salt and pepper on both sides

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

Add lemon slices and cook until charred, about 2 minutes per side

Remove from skillet and set aside

In the same skillet, add minced garlic and cook for about 30 seconds

Add white beans, parsley, capers, Dijon mustard, and chicken or vegetable broth to the skillet

Stir to combine and cook for 3-4 minutes, until heated through

Push the bean mixture to the sides of the skillet and add salmon fillets to the center

Cook salmon for about 4-5 minutes per side, depending on thickness, until desired doneness

Once salmon is cooked, remove from skillet and set aside

Stir butter into the bean mixture until melted and well combined

Serve salmon over the white bean mixture, garnished with charred lemon slices and lemon wedges

Ingredients:

• 4 medium potatoes, grated


• 1 cup shredded cheddar cheese


• 1/2 cup diced onion


• 2 cloves garlic, minced


• 2 tablespoons olive oil


• Salt and pepper to taste

Instructions:

Preheat your oven to 425F 220C

In a large bowl, combine grated potatoes, shredded cheddar cheese, diced onion, minced garlic, olive oil, salt, and pepper

Mix well until evenly combined

Form the mixture into patties and place them on a baking sheet lined with parchment paper

Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy on the outside, flipping halfway through

Serve hot and enjoy!