Ingredients:

• 1 lb dried pinto beans, rinsed and sorted


• 1 onion, diced


• 2 cloves garlic, minced


• 1 jalapeno pepper, diced


• 4 cups chicken or vegetable broth


• 1 teaspoon ground cumin


• 1/2 teaspoon paprika


• 1/2 teaspoon chili powder


• Salt and pepper to taste

Instructions:

In a slow cooker, combine the rinsed pinto beans, diced onion, minced garlic, and diced jalapeno pepper

Pour in the chicken or vegetable broth

Add the ground cumin, paprika, chili powder, salt, and pepper

Stir to combine

Cover and cook on low for 8 hours or on high for 4-5 hours, until the beans are tender

Once cooked, taste and adjust seasoning if needed

Serve hot as a side dish or as a main course with rice or tortillas

Enjoy!

Ingredients:

• 250g linguine pasta


• 1 cup cherry tomatoes, halved


• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces


• 1/2 cup fresh peas


• 2 cloves garlic, minced


• 1/4 cup olive oil


• Zest and juice of 1 lemon


• Salt and pepper to taste


• Grated Parmesan cheese for serving


• Fresh basil leaves for garnish

Instructions:

Cook linguine pasta according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and saut until fragrant, about 1 minute

Add cherry tomatoes, asparagus, and peas to the skillet

Cook, stirring occasionally, until the vegetables are tender yet still crisp, about 5-7 minutes

Toss in the cooked linguine pasta, lemon zest, and lemon juice

Season with salt and pepper to taste

Cook for an additional 2-3 minutes, allowing the flavors to meld together

Serve the pasta hot, garnished with grated Parmesan cheese and fresh basil leaves

Enjoy!

Ingredients:

• 1 cup of Medjool dates, pitted


• 1/2 cup of almonds


• 1/4 cup of unsweetened shredded coconut


• 2 tablespoons of raw cacao powder


• 1 teaspoon of ashwagandha powder


• A pinch of sea salt


• 1/4 cup of almond butter


• 1/4 cup of coconut oil, melted


• 1 teaspoon of pure vanilla extract

Instructions:

Dates, almonds, shredded coconut, ashwagandha powder, cacao powder, and a small pinch of sea salt should all be combined in a food processor

Pulse to form a sticky dough

Stir in vanilla extract, melted coconut oil, and almond butter

Mix thoroughly

Small portions of the mixture should be scooped out and rolled into balls

To firm up, place the energy balls on a tray lined with parchment paper and refrigerate for 30 minutes

When solid, place the Paleo Ashwagandha Energy Balls in the refrigerator or freezer in an airtight container for a convenient and wholesome snack

Ingredients:

• 8 slices of vegan bread


• 1 cup of vegan shredded chick'n such as soy curls or seitan


• 1/4 cup of vegan buffalo sauce


• 1/2 cup of vegan shredded cheese


• 2 tbsp of vegan butter or margarine


• 1/4 cup of finely chopped celery


• 1/4 cup of vegan ranch dressing

Instructions:

Preheat a skillet or grill pan over medium heat

In a bowl, toss the vegan shredded chick'n with the buffalo sauce until well coated

Spread vegan butter on one side of each slice of bread

Place one slice of bread, butter-side down, on the skillet or grill pan

Layer with vegan shredded cheese, buffalo chick'n, chopped celery, and vegan ranch dressing

Top with another slice of bread, butter-side up

Cook for 3-4 minutes on each side, or until golden brown and the cheese is melted

Repeat with the remaining ingredients to make additional sandwiches

Serve hot, optionally with extra buffalo sauce for dipping, and enjoy!

Ingredients:

• 1 cup grated Parmesan cheese


• 1 teaspoon Italian seasoning


• 1/2 teaspoon garlic powder

Instructions:

Preheat oven to 375F 190C

Line a baking sheet with parchment paper

In a small bowl, mix together Parmesan cheese, Italian seasoning, and garlic powder

Spoon tablespoon-sized portions of the cheese mixture onto the prepared baking sheet, spacing them a few inches apart

Flatten each mound of cheese slightly with the back of a spoon

Bake in the preheated oven for 5-7 minutes, or until the edges are golden brown and the crisps are firm and crispy

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Once cooled, store in an airtight container for up to 3 days

Ingredients:

• 2 ripe bananas, mashed


• 1/2 cup almond butter


• 1/4 cup honey


• 1/4 cup coconut oil, melted


• 1 tsp vanilla extract


• 2 cups almond flour


• 1/2 cup shredded coconut


• 1/4 cup chopped nuts e


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• , almonds, walnuts


• 1/4 cup raisins or dried cranberries


• 1/4 cup dark chocolate chips optional


• 1/2 tsp baking soda


• 1/2 tsp cinnamon


• Pinch of salt

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Put the mashed bananas, almond butter, honey, melted coconut oil, and vanilla extract in a big mixing bowl

Almond flour, shredded coconut, chopped nuts, raisins or dried cranberries, dark chocolate chips if using, baking soda, cinnamon, and a dash of salt should all be combined in a different bowl

After adding the dry ingredients to the wet ones, thoroughly mix them together

Leaving space between each cookie, place spoonfuls of the cookie dough onto the baking sheet that has been prepared

Flatten and form each cookie with the back of a fork

Bake for 12 to 15 minutes, or until the edges are golden brown, in a preheated oven

Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely

Savor your Paleo Breakfast Cookies as a tasty and wholesome breakfast option!

Ingredients:

• 3 lbs pork ribs


• 1 cup BBQ sauce


• 1/4 cup soy sauce


• 2 tbsp brown sugar


• 1 tbsp paprika


• 1 tsp garlic powder


• 1 tsp onion powder


• 1/2 tsp cayenne pepper


• Salt and pepper to taste


• Your favorite BTS funny gif collection

Instructions:

Warm up the grill over medium-high heat

To make the marinade, mix BBQ sauce, soy sauce, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a bowl

Cover the pork ribs evenly with the marinade by rubbing it all over them

For at least 30 minutes, let them sit in the sauce

Before you put the marinated ribs on the hot grill, cook them for 15 to 20 minutes on each side, or until they are fully cooked and have a little char on them

Set up a screen to show your collection of BTS funny gif dance videos while the ribs are cooking

Take the ribs off the grill when they're done and let them rest for a few minutes before you serve them

You can put the ribs on a platter and tell your guests to watch the BTS funny gif dance party while they eat

Ingredients:

• 1 3/4 cups all-purpose flour


• 1/2 cup granulated sugar


• 1/2 cup canned pumpkin puree


• 1/4 cup unsalted butter, cold and cubed


• 1/4 cup milk


• 1 large egg


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon ground cloves


• 1/4 teaspoon salt


• 1/2 teaspoon vanilla extract

Instructions:

Preheat your oven to 375F 190C and line a muffin tin with paper liners

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves

Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs

In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; the dough should be slightly lumpy

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Optional: You can drizzle a simple icing made from powdered sugar and milk over the cooled muffins for added sweetness

Enjoy your homemade Pumpkin Scones Copycat Muffins!

Ingredients:

• 1 cup warm water


• 2 1/4 teaspoons active dry yeast


• 2 tablespoons maple syrup


• 3 cups all-purpose flour


• 1 teaspoon salt


• 1 tablespoon vegetable oil


• 1 tablespoon baking soda


• Water, for boiling

Instructions:

In a small bowl, mix warm water, yeast, and maple syrup

Let it sit for 5-10 minutes until frothy

In a large mixing bowl, combine flour and salt

Pour in the yeast mixture and vegetable oil

Mix until dough forms

Knead the dough on a floured surface for about 5 minutes until smooth and elastic

Form it into a ball

Divide the dough into equal portions

Roll each portion into a rope and shape into a heart, pinching the ends together

Preheat your oven to 425F 220C

In a large pot, bring water to a boil

Stir in baking soda

Boil each bagel for about 1 minute, flipping halfway through

Remove with a slotted spoon and place on a baking sheet lined with parchment paper

Bake the bagels for 15-20 minutes, or until golden brown

Let them cool before serving

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 1/2 cup packed brown sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1/4 cup buttermilk


• 1/2 cup mini chocolate chips


• 1/2 cup marshmallow fluff


• 1/2 cup powdered sugar


• 1 tablespoon milk


• 1/2 teaspoon vanilla extract

Instructions:

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

Mix flour, cocoa powder, baking soda, and salt in a bowl with a whisk

Also in a big bowl, beat the butter, white sugar, and brown sugar together until they are light and fluffy

Add the egg and vanilla extract and mix them in well

Add the dry ingredients slowly while mixing in the buttermilk every so often until everything is just combined

Add small chocolate chips and mix well

Place spoonfuls of dough about 2 inches apart on the baking sheets that have been prepared

Put the cookies in the oven for 10 to 12 minutes, or until they are set

They should cool for a few minutes on the baking sheets before being moved to a wire rack to cool all the way

After the cookies have cooled, put marshmallow fluff on the flat side of half of them and then put the other half of the cookies in between them

To make the glaze, mix powdered sugar, milk, and vanilla extract in a small bowl with a whisk

On top of the cookies that are sandwiched, drizzle the glaze

Wait for the glaze to set up before you serve

Have fun with these tasty Hostess Cupcake Cookies!