Ingredients:

• 2 medium zucchinis, spiralized into noodles


• 2 boneless, skinless chicken breasts, thinly sliced


• 1 ripe avocado


• 1/4 cup fresh basil leaves


• 1/4 cup fresh parsley leaves


• 2 tablespoons lemon juice


• 2 cloves garlic, minced


• 2 tablespoons extra virgin olive oil


• Salt and pepper to taste

Instructions:

In a blender or food processor, combine the avocado, basil, parsley, lemon juice, garlic, olive oil, salt, and pepper

Blend until smooth to make the avocado pesto

Heat a skillet over medium heat and add a little olive oil

Cook the sliced chicken breasts until browned and cooked through, about 5-7 minutes per side

Season with salt and pepper to taste

Remove from skillet and set aside

In the same skillet, add the zucchini noodles

Cook for 2-3 minutes until just tender but still firm

Toss the cooked zucchini noodles with the avocado pesto until evenly coated

Serve the zucchini noodles topped with the cooked chicken slices

Enjoy!

Ingredients:

• 1 4-5 lb corned beef brisket with spice packet


• 4 cups water


• 1 large onion, peeled and quartered


• 4 cloves garlic, minced


• 1 tablespoon pickling spice


• 8 small red potatoes, halved


• 4 carrots, cut into 2-inch pieces


• 1 small cabbage, cut into wedges

Instructions:

Rinse the corned beef under cold water and place it in the Instant Pot

Add water, onion, garlic, and pickling spice to the pot

Seal the Instant Pot and set it to manual high pressure for 90 minutes

Allow natural pressure release for 10 minutes, then manually release any remaining pressure

Open the Instant Pot and add potatoes, carrots, and cabbage on top of the corned beef

Seal the Instant Pot again and set it to manual high pressure for an additional 5 minutes

Quick release the pressure and carefully open the Instant Pot

Slice the corned beef and serve with vegetables

Enjoy your Instant Pot Corned Beef and Cabbage!

Ingredients:

• 2 graham crackers


• 1 marshmallow


• 1 chocolate bar

Instructions:

Break the graham crackers in half to form squares

Place a marshmallow on a skewer and toast it over an open flame until it's golden brown and gooey

Place a piece of chocolate on one of the graham cracker squares

Carefully slide the toasted marshmallow onto the chocolate

Top with another graham cracker square and press gently to create a sandwich

Allow the heat from the marshmallow to melt the chocolate slightly before enjoying!

Ingredients:

• 1 package pizza dough


• 1/2 cup pizza sauce


• 1 cup shredded mozzarella cheese


• 1 zucchini, sliced


• 1 bell pepper, sliced


• 1 red onion, thinly sliced


• 1 cup cherry tomatoes, halved


• 2 tablespoons olive oil


• 1 teaspoon dried oregano


• Salt and pepper to taste

Instructions:

Warm up your grill over medium-high heat

On a floured surface, roll out the pizza dough to the thickness you want

Spread olive oil on one side of the dough and place it on a hot grill, oil side down

After two to three minutes, the crust should be golden brown and have grill marks on it

While it's cooking, brush the top with olive oil

Take the crust off the grill and cover the side that was grilled with pizza sauce

Cover the sauce with mozzarella cheese

Then, spread the sliced zucchini, bell pepper, red onion, and cherry tomatoes out evenly on top

Add salt, pepper, and dried oregano to taste

Put the pizza back on the grill and cook for another 5 to 7 minutes, or until the cheese melts and the vegetables are just right

Once you take it off the grill, let it cool down for a while

Then, cut it up and serve

Have fun with your tasty West Coast Grilled Vegetable Pizza!

Ingredients:

• 2 cups gluten-free flour


• 2 tsp baking powder


• 1/2 tsp baking soda


• 1/4 tsp salt


• 2 large eggs


• 1/4 cup melted coconut oil


• 2 cups kefir


• 2 tbsp honey


• 1 tsp vanilla extract


• Almond butter for topping


• Jam for topping

Instructions:

In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt

In another bowl, beat the eggs and then add the melted coconut oil, kefir, honey, and vanilla extract

Mix well

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

Be careful not to overmix; it's okay if there are a few lumps

Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with cooking spray or oil

Pour the waffle batter onto the preheated waffle iron and cook until golden brown and crisp

Serve the waffles hot, topped with almond butter and your favorite jam

Enjoy your delicious gluten-free kefir waffles with almond butter and jam!

Ingredients:

• 2 Graham crackers


• 1 marshmallow


• 1 chocolate bar preferably milk chocolate

Instructions:

Make a campfire or use a grill on low heat to get started

Graham crackers should be broken in half to make four squares

Press a chocolate square between two halves of graham crackers

Roast the marshmallow over a campfire or grill until the inside is melted and golden brown, using a long stick or metal rod as a skewer

Take care to prevent it from catching fire

When the marshmallow is perfectly roasted, carefully place it onto a half of a graham cracker covered in chocolate

To make a sandwich, place the remaining square of graham crackers on top of the marshmallow

To partially melt the chocolate, gently press the sandwich together with the warm marshmallow

Before savoring your delicious campfire s'more, let it sit for a moment to cool slightly

Ingredients:

• 1 cup coconut oil


• 1/2 cup unsweetened peanut butter


• 1/4 cup powdered erythritol or preferred sweetener


• 1 teaspoon vanilla extract


• Pinch of salt

Instructions:

Melt the peanut butter and coconut oil together in a bowl that can go in the microwave until the mixture is smooth

Add the vanilla extract, salt, and powdered erythritol and mix them well

Put the mix into ice cube trays or silicone molds

You can freeze it for 30 minutes or until it gets hard

Remove from molds once it's set and store in an airtight container in the fridge or freezer

Ingredients:

• 1 cup finely chopped kimchi


• 1/2 pound ground pork


• 2 cloves garlic, minced


• 2 tablespoons soy sauce


• 1 tablespoon sesame oil


• 1 teaspoon grated ginger


• 1/4 cup green onions, chopped


• 1 package round dumpling wrappers


• Water for sealing dumplings


• 2 tablespoons vegetable oil for frying

Instructions:

In a mixing bowl, combine the chopped kimchi, ground pork, minced garlic, soy sauce, sesame oil, grated ginger, and chopped green onions

Place a small spoonful of the kimchi pork filling in the center of a dumpling wrapper

Moisten the edges of the wrapper with water, then fold it in half to create a half-moon shape

Pinch the edges to seal the dumpling, creating pleats if desired

Repeat the filling and folding process with the remaining wrappers and filling

Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil

Place the dumplings in the skillet in a single layer and cook for 2-3 minutes until the bottoms are golden brown

Carefully add 1/4 cup of water to the skillet, cover with a lid, and let the dumplings steam for about 5 minutes or until the filling is cooked through

Remove the lid and continue to cook for another 2-3 minutes, or until the bottoms are crispy and golden brown

Serve hot with soy sauce or dipping sauce of your choice

Ingredients:

• 1 block tempeh, thinly sliced


• 2 tablespoons soy sauce


• 2 tablespoons maple syrup


• 1 tablespoon olive oil


• 1 large onion, thinly sliced


• 1 apple, thinly sliced


• 4 slices whole grain bread


• Vegan mayonnaise, to taste


• Mustard, to taste


• Vegan cheese slices, optional

Instructions:

In a small bowl, mix soy sauce and maple syrup

Marinate tempeh slices in the mixture for at least 15 minutes

Heat olive oil in a skillet over medium heat

Add sliced onions and cook until caramelized, stirring occasionally, about 15-20 minutes

In another skillet, cook marinated tempeh slices until browned and crispy, about 2-3 minutes per side

Preheat a panini press or grill pan

Spread vegan mayonnaise and mustard on one side of each bread slice

Layer caramelized onions, apple slices, tempeh bacon, and vegan cheese if using on the mayonnaise side of two bread slices

Top with the remaining bread slices, mayonnaise side facing down

Place sandwiches in the panini press or grill pan and cook until bread is golden brown and crispy, and the cheese if using is melted, about 4-5 minutes

Slice the paninis in half and serve hot

Ingredients:

• 4 cups fresh strawberries, hulled and chopped


• 2 cups granulated sugar


• 1/4 cup lemon juice


• 1 packet 1


• 75 oz fruit pectin


• 1/4 cup water

Instructions:

Canning jar lids and jars can be sterilized by boiling them in a big pot of water for ten minutes

After removing, allow them to air dry

Combine the chopped strawberries, sugar, and lemon juice in a large saucepan

After thoroughly mixing, let it macerate for ten minutes

Blend the fruit pectin with water in a different bowl until it's smooth

Combine this mixture with the saucepan's strawberry mixture

Transfer the mixture to a boiling point by placing the saucepan over medium-high heat

To avoid sticking, stir often

Bring the mixture to a rolling boil and boil for another one to two minutes, or until it thickens

If any foam appears on the surface, skim it off

After taking the saucepan off of the burner, give it some time to cool

Making sure there is a quarter of an inch of headspace at the top, ladle the hot jam into the sterilized jars

To get rid of any residue, use a clean, moist cloth to wipe the jar rims

After putting the jar lids on, tighten the bands with a fingertip's worth of force

To make sure the jars are properly sealed, process them in a boiling water bath for ten minutes

The jars should be carefully taken out of the water bath and allowed to cool on a fresh cooling rack or towel

When they cool, the lids ought to pop and seal

Press down on the center of each lid to verify the seals once the jars are completely cool

Should it fail to pop back, the jar is airtight

If it does reappear, store that jar in the refrigerator and use it within a few weeks

Put the date on the sealed jars and keep them for up to a year in a dark, cool place