Ingredients:

• 4 cups shredded green cabbage


• 1/2 cup shredded carrots


• 1/4 cup chopped green onions


• 1/4 cup chopped fresh parsley


• 1/4 cup sliced almonds


• 2 tablespoons apple cider vinegar


• 2 tablespoons extra virgin olive oil


• 1 teaspoon Dijon mustard


• Salt and pepper, to taste

Instructions:

In a large mixing bowl, combine the shredded green cabbage, shredded carrots, chopped green onions, chopped fresh parsley, and sliced almonds

In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper to make the dressing

Pour the dressing over the cabbage mixture and toss until well coated

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

Serve chilled and enjoy your delicious Cabbage Salad!

Ingredients:

• 1 cup almond butter


• 1/2 cup honey


• 1/4 cup coconut flour


• 1/4 cup unsweetened cocoa powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 2 eggs


• 1 teaspoon vanilla extract


• 1/2 cup fresh blueberries

Instructions:

Preheat your oven to 350F 175C and grease an 8x8-inch baking dish with coconut oil or parchment paper

In a mixing bowl, combine almond butter, honey, coconut flour, cocoa powder, baking soda, and salt

Mix well until all ingredients are fully combined

Add in the eggs and vanilla extract, and continue to mix until you have a smooth batter

Gently fold in the fresh blueberries into the batter

Pour the batter into the prepared baking dish and spread it evenly

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean

Remove from the oven and allow it to cool in the baking dish for about 15 minutes

Once cooled, cut into squares, and enjoy your delicious paleo almond butter blueberry brownies!

Ingredients:

• 4 chicken breasts


• 1/2 cup orange juice


• 2 tablespoons sriracha sauce


• 2 tablespoons honey


• 2 tablespoons soy sauce


• 1 tablespoon olive oil


• 2 cloves garlic, minced


• 1 tablespoon grated ginger


• 1 teaspoon black peppercorns, crushed


• Salt to taste


• Chopped green onions for garnish

Instructions:

Put orange juice, sriracha sauce, honey, soy sauce, peanut butter, ginger, crushed peppercorns, and salt in a bowl

For at least 30 minutes, let the chicken breasts sit in this mixture

In a pan, heat the olive oil over medium-high heat

Put the chicken breasts that have been marinated in the pan

Cook for 6 to 8 minutes on each side, or until they are fully cooked, basting them with the marinade every now and then

Take the chicken out of the pan and let it rest for a few minutes after it's fully cooked and glazed

Before serving, sprinkle with chopped green onions

Ingredients:

• 4 cans 14


• 5 oz each French-style green beans, drained


• 2 cans 10


• 5 oz each condensed cream of mushroom soup


• 1 cup milk


• 2 teaspoons soy sauce


• 1 teaspoon garlic powder


• 1/4 teaspoon black pepper


• 1/4 teaspoon onion powder


• 1/8 teaspoon cayenne pepper optional


• 2 cups shredded cheddar cheese, divided


• 1 can 6 oz French fried onions, divided

Instructions:

Drain the green beans and put them in a slow cooker

Add the cream of mushroom soup, milk, soy sauce, garlic powder, black pepper, onion powder, and cayenne pepper if using

Mix everything together well

Add half of the French fried onions and 1 cup of shredded cheddar cheese

Set the timer for 4-5 hours on low or 2-3 hours on high, and cover

Cook until hot and bubbly

Add the rest of the shredded cheddar cheese and French-fried onions on top before serving

For a few minutes, let the cheese melt and the onions get crispy before you serve

Ingredients:

• 1 cup Greek yogurt


• 1/2 cup granola


• 1/4 cup lemon curd


• 2 tablespoons honey


• 1/4 cup crushed almonds


• Fresh berries for garnish

Instructions:

Two tablespoons of Greek yogurt should be put at the bottom of a glass or bowl

Add some granola on top of the yogurt

Put some lemon curd on top of the granola

Put one tablespoon of honey on top of the lemon curd layer

Do this again and again until the bowl or glass is full

Put crushed almonds and fresh berries on top of the parfait to make it look nice

For extra sweetness, drizzle the rest of the honey over the top

Serve right away and enjoy!

Ingredients:

• 2 cups fresh pineapple chunks


• 1/2 cup freshly squeezed lime juice


• 1/2 cup silver tequila


• 1/4 cup orange liqueur such as triple sec or Cointreau


• 2 tablespoons agave nectar or simple syrup, or more to taste


• Ice cubes


• Optional garnishes: lime wedges, pineapple wedges, coarse salt or sugar for rimming the glasses

Instructions:

In a blender, combine the fresh pineapple chunks, lime juice, tequila, orange liqueur, and agave nectar or simple syrup

Blend until smooth

Taste and add additional sweetener if desired

If desired, run a lime wedge around the rims of glasses and dip the rims in coarse salt or sugar to coat

Fill glasses with ice cubes, then pour in the margarita mixture

Garnish with lime wedges and pineapple wedges if desired

Serve immediately and enjoy!

Ingredients:

• 1 lb ground buffalo meat


• 1/4 cup bread crumbs


• 1/4 cup diced onion


• 1/4 cup diced bell pepper


• 1/4 cup diced celery


• 1/4 cup shredded cheddar cheese


• 1 egg


• 1 tsp Worcestershire sauce


• 1/2 tsp salt


• 1/4 tsp black pepper


• 4 hamburger buns


• Lettuce leaves


• Tomato slices


• Pickles


• Ketchup and mustard for condiments

Instructions:

Put bread crumbs, diced onion, diced bell pepper, diced celery, shredded cheddar cheese, egg, Worcestershire sauce, salt, and black pepper in a bowl

Mix the ingredients together

Combine the parts until they are well mixed

Split the mixture in half and shape each half into a burger patty

Warm up your grill or pan on the stove by setting it on medium-high heat

Put the buffalo burger patties on the grill or pan and cook them for four to five minutes on each side, or until they're done the way you like them

For a minute or two, toast the hamburger buns on the grill until they get a little brown

Put lettuce, tomato slices, and pickles on the bottom bun of your buffalo burgers to put it together

Add a cooked buffalo patty and sauces like ketchup and mustard on top

Put the other half of the bun on top and serve hot

Ingredients:

• 1 batch of your favorite cupcake batter


• 1/2 cup unsalted butter, softened


• 1 cup powdered sugar


• 1/2 teaspoon vanilla extract


• Green food coloring


• White decorating icing


• Football-shaped edible cupcake wrappers

Instructions:

Follow the directions on the recipe to make your favorite cupcake batter

As the cupcake recipe says, bake the cupcakes in football-shaped cupcake wrappers

Let them cool down all the way

Melt the butter and mix it with the powdered sugar and vanilla extract in a bowl until the mixture is smooth and fluffy

To make the football field green, add a few drops of green food coloring to the buttercream until you get the color you want

With white decorating icing, make lines on the green cupcakes that look like football fields

You can also add football-related things like end zones and goalposts

Put the decorated cupcakes in the edible wrappers that are shaped like football fields to make them look like footballs

Have fun at your Super Bowl party with these cupcake wrappers that you can eat

Ingredients:

• 120g almond meal


• 200g powdered sugar


• 100g egg whites aged, room temperature


• 30g granulated sugar


• 1/4 tsp salt


• 1/2 tsp vanilla extract


• 1/2 tsp almond extract


• 2-3 drops pink gel food coloring


• 1/4 cup rainbow sprinkles

Instructions:

Prepare a baking sheet lined with parchment paper or a silicone baking mat

Sift almond meal and powdered sugar together in a large bowl

Discard any large particles left in the sieve

In a separate bowl, beat the egg whites with an electric mixer until they begin to foam

Gradually add granulated sugar and continue beating until stiff peaks form

Add salt, vanilla extract, almond extract, and pink gel food coloring to the egg white mixture

Beat until well combined

Gently fold the almond meal and powdered sugar mixture into the egg white mixture until a smooth, shiny batter forms

Be careful not to overmix

Transfer the batter to a piping bag fitted with a round tip

Pipe small circles about 1 inch in diameter onto the prepared baking sheet, leaving space between each macaron

Tap the baking sheet on the counter to release any air bubbles

Sprinkle rainbow sprinkles on top of each macaron

Let the macarons sit at room temperature for about 30 minutes to form a slight crust

Preheat your oven to 300F 150C

Bake the macarons for 12-15 minutes, or until they have risen and developed feet

The tops should be set and not wobble when touched

Remove the macarons from the oven and let them cool completely on the baking sheet

Once cooled, carefully peel the macarons from the parchment paper or silicone baking mat

Sandwich the macarons together with your favorite filling, such as cake batter buttercream or vanilla buttercream

Serve and enjoy!

Ingredients:

• 2 cups grated carrots


• 1 1/2 cups all-purpose flour


• 1 cup coconut sugar


• 1/2 cup unsweetened applesauce


• 1/2 cup vegetable oil


• 1/4 cup almond milk


• 1/4 cup crushed pineapple, drained


• 1/4 cup chopped walnuts


• 1/4 cup raisins


• 2 teaspoons baking powder


• 1 teaspoon baking soda


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 1/2 teaspoon salt


• 8 oz vegan cream cheese, softened


• 1/4 cup vegan butter, softened


• 2 cups powdered sugar


• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350F 175C

Grease and flour a 9x13 inch baking pan

In a large bowl, combine grated carrots, flour, coconut sugar, applesauce, vegetable oil, almond milk, crushed pineapple, walnuts, raisins, baking powder, baking soda, cinnamon, nutmeg, and salt

Mix until well combined

Pour the batter into the prepared pan and spread it evenly

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Remove from oven and let cool completely

In a separate bowl, beat vegan cream cheese and vegan butter until smooth and creamy

Add powdered sugar and vanilla extract, and beat until well combined and creamy

Spread the cream cheese frosting over the cooled carrot cake

Slice and serve

Enjoy!