Ingredients:

• 1 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 cup brown sugar, packed


• 2 large eggs


• 1 teaspoon vanilla extract


• 2 1/2 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon salt


• 2 cups crushed Oreo cookies


• 1 cup semi-sweet chocolate chips

Instructions:

Preheat the oven to 375F 190C and line baking sheets with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the crushed Oreo cookies and semi-sweet chocolate chips

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these delicious Oreo Chip Cookies with a glass of cold milk!

Ingredients:

• 1 bottle red wine


• 1/4 cup brandy


• 2 cups orange juice


• 1/4 cup triple sec


• 1/4 cup simple syrup


• 1 orange, sliced


• 1 lemon, sliced


• 1 lime, sliced


• 1 cup strawberries, sliced


• 1 cup pineapple chunks


• Ice cubes

Instructions:

Put orange juice, triple sec, simple syrup, red wine, and brandy in a large pitcher

Make sure to stir everything together well

Orange, lemon, and lime slices, as well as pineapple chunks and strawberries, should be added

Put the sangria in the fridge for at least two hours to let the flavors mix

Put ice cubes in glasses and pour the sangria over them

If you want, you can add more fruit on top

Ingredients:

• 3 cups cooked short-grain rice


• 4 sheets dried seaweed nori


• 2 tablespoons sesame oil


• 1 tablespoon rice vinegar


• 1 tablespoon sugar


• 1/2 teaspoon salt


• 1 carrot, julienned


• 1 cucumber, julienned


• 3-4 strips of yellow pickled radish danmuji


• 3-4 strips of ham or crab sticks


• 2 eggs, beaten and seasoned with salt


• Toasted sesame seeds optional

Instructions:

In a small bowl, mix sesame oil, rice vinegar, sugar, and salt to make the seasoning sauce for the rice

Place a sheet of nori on a bamboo sushi mat, shiny side down

Spread a thin layer of rice evenly over the nori, leaving about 1-inch of space at the top edge

Place the fillings in a line along the center of the rice

Start with the carrot, cucumber, pickled radish, ham or crab sticks, and egg strips

Roll the gimbap tightly using the bamboo mat, pressing gently as you roll to seal

Slice the roll into bite-sized pieces using a sharp knife, wiping the blade clean between cuts

Sprinkle with toasted sesame seeds if desired

Repeat with the remaining ingredients

Serve with soy sauce for dipping

Ingredients:

• 1 cup raw almonds


• 1 cup pitted dates


• 1/2 cup raw cacao powder


• 1/4 cup pure maple syrup


• 2 tsp chipotle powder


• 1/2 tsp vanilla extract


• Pinch of sea salt

Instructions:

Place the raw almonds in a food processor and pulse until finely ground

Add the pitted dates, raw cacao powder, chipotle powder, vanilla extract, and a pinch of sea salt to the food processor

Process until the mixture sticks together and forms a dough-like consistency

Line a square baking dish with parchment paper, leaving some overhang for easy removal

Press the brownie mixture evenly into the lined baking dish, using your hands or a spatula to flatten it

Drizzle the pure maple syrup over the top of the brownie mixture

Place the brownies in the refrigerator and let them set for at least 1 hour

Once set, remove the brownies from the refrigerator, lift them out of the dish using the parchment paper overhang, and cut them into squares

Serve and enjoy your gluten-free raw chipotle cacao brownies!

Ingredients:

• 1 cup gluten-free rolled oats


• 1 cup creamy peanut butter


• 1/2 cup brown sugar


• 1/2 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 teaspoon baking soda


• 1/2 cup gluten-free chocolate chips

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Put the peanut butter, brown sugar, white sugar, egg, vanilla extract, and baking soda in a bowl

Mix everything together well

Add the gluten-free chocolate chips and rolled oats to the peanut butter mixture and mix them in until they are spread out evenly

Drop level tablespoons of dough onto the prepared baking sheet, leaving space between each cookie

You can use a cookie scoop or a spoon for this

Make a crisscross pattern on top of each cookie with a fork as you gently flatten them

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Enjoy your peanut butter oatmeal chocolate chip cookies that are free of gluten!

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed


• 3 tablespoons Thai green curry paste


• 2 tablespoons tahini


• 2 cloves garlic, minced


• 2 tablespoons fresh lime juice


• 2 tablespoons coconut milk


• 1 tablespoon olive oil


• 1/2 teaspoon ground cumin


• 1/2 teaspoon ground coriander


• Salt to taste


• Fresh cilantro leaves, for garnish

Instructions:

In a food processor, mix the chickpeas, tahini, garlic that has been minced, lime juice, coconut milk, olive oil, ground cumin, and ground coriander

If you need to, scrape down the sides of the food processor as you blend the ingredients until they are smooth and creamy

Check the hummus for salt and add it if needed

Blend it again to make sure it's all mixed in

Put the Thai Green Curry Hummus in a bowl that will be used for serving

Add some fresh cilantro leaves as a garnish

You can dip your favorite snacks in it or serve it with pita bread or vegetable sticks

Ingredients:

• 2 large sweet potatoes, thinly sliced


• 1 tablespoon coconut oil, melted


• Pinch of sea salt


• 4 ounces dark chocolate, chopped


• 1 teaspoon coconut oil


• Optional: shredded coconut, chopped nuts, or sea salt flakes for garnish

Instructions:

Preheat oven to 375F 190C

In a bowl, toss sweet potato slices with melted coconut oil and a pinch of sea salt until evenly coated

Arrange sweet potato slices in a single layer on a baking sheet lined with parchment paper

Bake for 15-20 minutes, or until chips are golden and crisp, flipping halfway through

Remove from oven and let cool completely on a wire rack

In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring until smooth

Dip each sweet potato chip halfway into the melted chocolate, allowing excess chocolate to drip off

Place dipped chips back on the parchment paper-lined baking sheet

Optional: Sprinkle with shredded coconut, chopped nuts, or sea salt flakes while the chocolate is still wet

Transfer the baking sheet to the refrigerator for about 15 minutes, or until the chocolate sets

Once set, serve immediately or store in an airtight container in the refrigerator for up to 3 days

Ingredients:

• 1 cup butter, softened


• 3/4 cup granulated sugar


• 3/4 cup brown sugar, packed


• 1 teaspoon vanilla extract


• 2 large eggs


• 2 1/4 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 2 cups chocolate chips

Instructions:

Preheat the oven to 375F 190C

In a large bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract

Add the eggs one at a time, beating well after each addition

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Stir in the chocolate chips

Drop spoonfuls of dough onto ungreased baking sheets

Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown

Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Ingredients:

• 1 ripe avocado


• 1/4 cup sour cream


• 1 tablespoon lime juice


• 1/4 teaspoon garlic powder


• Salt and pepper to taste


• 1/2 cup cooked and crumbled bacon


• 1/2 cup shredded cheddar cheese


• 1/4 cup diced tomatoes


• 2 tablespoons chopped fresh cilantro


• 2 tablespoons sliced green onions


• 1/4 cup sliced black olives

Instructions:

In a bowl, mash the avocado until smooth

Add sour cream, lime juice, garlic powder, salt, and pepper

Whip until well combined and creamy

Spread the guacamole mixture evenly in the bottom of a serving dish

Layer crumbled bacon on top of the guacamole

Sprinkle shredded cheddar cheese over the bacon layer

Evenly distribute diced tomatoes, chopped cilantro, sliced green onions, and sliced black olives over the cheese layer

Refrigerate for at least 30 minutes before serving to allow flavors to meld

Serve with keto-friendly chips or vegetable sticks

Ingredients:

• 4 medium-sized potatoes


• 2 cups broccoli florets, steamed


• 1 cup shredded cheddar cheese


• 1/2 cup sour cream


• Salt and pepper to taste


• Chopped chives for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Clean the potatoes well and poke them several times with a fork

Place potatoes on a rack in the oven and bake them for 45 to 60 minutes, or until a fork can go through them easily

Take the potatoes out of the oven and let them cool down a bit

Peel the potatoes and cut them in half lengthwise

Scoop out the flesh, leaving a thin layer inside the skins

Add sour cream, salt, and pepper to the potato flesh that you scooped out and mash it in a bowl

Add the steamed broccoli florets and half of the cheddar cheese that has been shred

Spread the mixture out evenly on the potato skins, and then add the rest of the shredded cheddar cheese on top

Back the filled potato halves into the oven and bake for another 10 to 15 minutes, or until the cheese melts and bubbles

Add chopped chives as a garnish before serving