Ingredients:

• 3 medium zucchinis, thinly sliced


• 1/4 cup olive oil


• 2 tablespoons balsamic vinegar


• 1 tablespoon lemon juice


• 2 cloves garlic, minced


• Salt and pepper to taste


• 2 tablespoons fresh basil, chopped


• 2 tablespoons fresh parsley, chopped


• 1/4 cup cherry tomatoes, halved


• 1/4 cup red onion, thinly sliced

Instructions:

In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and pepper to make the marinade

Place the sliced zucchinis in a large shallow dish and pour the marinade over them

Toss gently to coat the zucchinis evenly

Cover and refrigerate for at least 30 minutes to allow the flavors to meld

Before serving, sprinkle chopped basil, parsley, cherry tomatoes, and red onion over the marinated zucchinis

Toss gently once more to combine everything, then serve chilled

Ingredients:

• 1 cup cooked black beans, drained and rinsed


• 1 cup fresh corn kernels


• 1 cup cherry tomatoes, halved


• 1/4 cup red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 1 avocado, diced


• 2 tablespoons lime juice


• 2 tablespoons olive oil


• Salt and pepper to taste

Instructions:

The black beans, corn, cherry tomatoes, red onion, cilantro, and avocado should all be put in a large bowl

Mix the olive oil, lime juice, salt, and pepper in a small bowl with a whisk

Give the salad a gentle toss to coat all the ingredients with the dressing

Serve right away or put in the fridge until you're ready to serve

Ingredients:

• 1 1/2 cups almond flour


• 1/2 cup grated Parmesan cheese


• 1/2 teaspoon baking powder


• 1/2 teaspoon garlic powder


• 1/2 teaspoon dried oregano


• 1/4 teaspoon salt


• 2 large eggs


• 2 tablespoons olive oil


• 1/4 cup fresh basil leaves


• 1 1/2 cups cherry tomatoes, halved


• 1 cup fresh mozzarella cheese, sliced


• 1/4 cup balsamic glaze


• Chimichurri Sauce:


• 1 cup fresh parsley leaves


• 3 cloves garlic


• 1/2 teaspoon red pepper flakes


• 1/4 cup red wine vinegar


• 1/4 cup olive oil


• Salt and pepper to taste

Instructions:

Turn on your oven and heat it up to 375F 190C

Put almond flour, grated Parmesan cheese, baking powder, garlic powder, dried oregano, and salt in a bowl

Mix the eggs and olive oil together in a different bowl

Add the wet mixture to the dry ones and mix them together until a dough forms

Spread the dough out on a baking sheet lined with parchment paper

Roll it out into a thin pizza crust with your hands

After the oven is hot, bake the crust for 12 to 15 minutes, or until it starts to turn golden brown

Make the chimichurri sauce while the crust is baking

Put fresh parsley, garlic, red pepper flakes, red wine vinegar, and olive oil in a food processor and blend them together

Mix until it's smooth

Add pepper and salt to taste

Take the crust out of the oven and let it cool down a bit

Spread a lot of Chimichurri sauce on top of the crust

Put fresh mozzarella cheese slices, cherry tomatoes cut in half, and basil leaves on top of the pizza

Put the pizza back in the oven and bake for another 10 to 12 minutes, or until the cheese melts and bubbles

Spread the balsamic glaze on top of the cooked pizza

Cut up your tasty Almond Flour Pizza Crust Caprese Pizza with Chimichurri Sauce and serve it! Have fun!

Ingredients:

• 200g almond flour


• 200g powdered sugar


• 150g granulated sugar


• 4 large egg whites


• 1/2 tsp cream of tartar


• 1/2 tsp raspberry extract


• Red food coloring optional


• 100g white chocolate chips


• 1/4 cup heavy cream


• 1/2 cup fresh raspberries

Instructions:

Preheat your oven to 300F 150C

Line a baking sheet with parchment paper or a silicone baking mat

Sift together almond flour and powdered sugar into a mixing bowl

In a separate bowl, beat the egg whites until foamy, then add cream of tartar and continue beating until soft peaks form

Gradually add granulated sugar while still beating, until you achieve stiff, glossy peaks

Gently fold in the sifted almond flour and powdered sugar mixture until well combined

Add raspberry extract and food coloring if desired, and fold until the batter is smooth and glossy

Transfer the macaron batter into a piping bag with a round tip

Pipe small rounds onto the prepared baking sheet, leaving space between each macaron

Tap the baking sheet on the counter to remove any air bubbles and let the macarons sit at room temperature for about 30 minutes until they form a skin

Bake in the preheated oven for 15-18 minutes or until the macarons have firm, smooth tops and have formed 'feet'

While the macarons cool, prepare the white chocolate ganache

Heat the heavy cream until it begins to simmer, then pour it over the white chocolate chips

Let it sit for a minute, then stir until smooth and creamy

Crush the fresh raspberries and strain them to remove the seeds

Once the macarons are completely cool, sandwich them together with a dollop of white chocolate ganache and a teaspoon of crushed raspberry filling

Serve and enjoy your delicious Raspberry White Chocolate Macarons!

Ingredients:

• 1 can refried beans


• 1 cup salsa


• 1 cup shredded cheddar cheese


• 1/2 cup sour cream


• 1/4 cup chopped fresh cilantro

Instructions:

Spread out the refried beans in the dish's bottom so they cover the whole thing

Spread the salsa out evenly over the beans

Put some crumbled cheddar cheese on top of the salsa

Put sour cream on top of the cheese

Add chopped cilantro as a garnish

Put it out with tortilla chips nearby to dip

Ingredients:

• 8 fresh sardines, gutted and scaled


• 2 lemons, halved


• 4 cloves garlic, minced


• 2 tablespoons olive oil


• Salt and pepper to taste


• 1 tablespoon fresh parsley, chopped


• 1 tablespoon fresh cilantro, chopped


• 1 red chili, thinly sliced

Instructions:

Preheat grill to medium-high heat

Brush sardines and lemon halves with olive oil, then season with salt, pepper, and minced garlic

Place sardines and lemon halves on the grill, cooking for about 3-4 minutes per side until sardines are cooked through and lemons are charred

Remove sardines and lemons from grill and transfer to a serving platter

Sprinkle freshly chopped parsley, cilantro, and sliced chili over the sardines

Serve hot with charred lemon halves on the side

Ingredients:

• 500g de poulet hach


• 1 oignon hach


• 2 gousses d'ail haches


• 1 poigne de feuilles de basilic frais haches


• 1 cuillre caf de piment d'Espelette en poudre


• Sel et poivre noir moulu selon le got


• 2 ufs battus


• 100g de chapelure


• Huile d'olive pour la cuisson

Instructions:

Dans un grand bol, mlanger le poulet hach avec l'oignon, l'ail, le basilic, le piment d'Espelette, le sel et le poivre

Former des galettes plates avec le mlange de poulet

Tremper chaque galette dans les ufs battus, puis les enrober de chapelure

Dans une pole, chauffer l'huile d'olive feu moyen

Faire cuire les galettes de poulet jusqu' ce qu'elles soient dores et bien cuites, environ 4 minutes de chaque ct

Servir chaud avec une sauce de votre choix ou dans un pain burger avec des lgumes croquants

Ingredients:

• 1 block extra firm tofu, pressed and cut into slices


• 1/2 cup cornmeal for gluten-free option, use gluten-free cornmeal


• 1/4 cup almond flour


• 1 teaspoon paprika


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• Salt and pepper to taste


• 1/4 cup almond milk or any non-dairy milk


• Oil for frying such as vegetable or canola oil

Instructions:

In a shallow dish, mix together cornmeal, almond flour, paprika, garlic powder, onion powder, salt, and pepper

Pour almond milk into another shallow dish

Dip each tofu slice into the almond milk, then dredge in the cornmeal mixture, coating all sides evenly

Heat oil in a skillet over medium-high heat

Carefully place tofu slices in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side

Once fried, transfer tofu slices to a plate lined with paper towels to drain excess oil

Serve hot with your favorite fixings like coleslaw, mashed potatoes, or greens

Enjoy!

Ingredients:

• 1 1/2 cups vegan chocolate cookies, crushed


• 1/3 cup melted vegan butter


• 1 cup creamy peanut butter


• 1/2 cup maple syrup


• 1/4 cup coconut cream


• 1 tsp vanilla extract


• 1/2 cup vegan chocolate chips


• 1/4 cup crushed Biscoff cookies

Instructions:

Preheat oven to 350F 175C

In a bowl, mix crushed chocolate cookies and melted vegan butter

Press mixture into the bottom and up the sides of a tart pan

Bake for 10 minutes, then let cool

In another bowl, whisk together peanut butter, maple syrup, coconut cream, and vanilla extract until smooth

Spread peanut butter mixture over the cooled crust

Melt vegan chocolate chips and drizzle over the peanut butter layer

Sprinkle crushed Biscoff cookies over the melted chocolate

Chill tart in the refrigerator for at least 2 hours before serving

Slice and enjoy!

Ingredients:

• 4 large eggs


• 1 tbsp Everything But The Bagel seasoning


• 4 slices of cooked bacon


• 4 slices of cheddar cheese


• 2 tbsp avocado oil or ghee


• Salt and pepper to taste

Instructions:

Heat avocado oil or ghee in a skillet over medium heat

Crack eggs into the skillet and season with salt, pepper, and Everything But The Bagel seasoning

Cook until the whites are set but the yolks are still runny, about 2-3 minutes

Remove eggs from the skillet and set aside

Place a slice of cheese on each egg in the skillet and allow it to melt slightly

Meanwhile, place cooked bacon slices on a paper towel to drain excess grease

Once cheese is melted, assemble the sandwiches by placing each cheesy egg on a slice of cooked bacon

Top with another slice of cooked bacon and sprinkle with more Everything But The Bagel seasoning if desired

Serve hot and enjoy!