Ingredients:

• 200g rice noodles
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• 200g shrimp, peeled and deveined
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• 2 cups mixed vegetables bell peppers, carrots, snap peas, broccoli
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• 3 cloves garlic, minced
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• 2 tablespoons soy sauce
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• 1 tablespoon oyster sauce
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• 1 tablespoon sesame oil
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• 1 tablespoon vegetable oil
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• 1 teaspoon ginger, minced
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• Salt and pepper to taste
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• 2 green onions, chopped for garnish
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Instructions:

Follow the directions on the package to cook the rice noodles

Remove the water and set it aside

Put vegetable oil in a large pan or wok and heat it over medium-high heat

Add the minced garlic and ginger and cook for about one minute, until the smell is nice

It will take about two to three minutes of cooking after adding the shrimp until they are pink and fully cooked

Move the shrimp to one side of the pan and add the vegetables

Stir-fry for about 34 minutes, or until the vegetables are soft but still crisp

Put the shrimp and vegetables in the pan together

Cook the rice noodles and add them to the pan

When you add the soy sauce, oyster sauce, and sesame oil to the noodles, mix them all together until they are well mixed

Add pepper and salt to taste

Before serving, sprinkle with chopped green onions

Enjoy while hot!

Ingredients:

• 6 tomatoes, halved
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• 4 cloves garlic, minced
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• 1/4 cup olive oil
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• Salt and pepper to taste
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• 1 onion, chopped
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• 4 cups vegetable broth
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• 1/2 cup fresh basil leaves, chopped
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• 8 oz noodles of your choice
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• Grated Parmesan cheese for garnish optional
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Instructions:

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

Put tomato halves cut side up on a baking sheet

Put chopped garlic on top of the tomatoes

Add some olive oil and salt and pepper to taste

Put the tomatoes in an oven that has already been heated for 25 to 30 minutes, or until they are soft and slightly charred

Set some olive oil on medium heat in a big pot

Put in the chopped onion and cook it until it turns clear

Add the garlic and tomatoes that have been roasted to the pot along with any juices that have collected on the baking sheet

Put in the vegetable broth and raise the heat

Wait about 10 minutes and then serve

In a separate pot, cook the noodles according to the directions on the package

Add the chopped basil leaves after the soup has been cooking for a while and the flavors have mixed

Pour cooked noodles into bowls, and then pour the soup over the noodles

If you want, you can add grated Parmesan cheese as a garnish

Enjoy while hot!

Ingredients:

• 200g chow mein noodles
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• 2 tablespoons vegetable oil
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• 1 onion, thinly sliced
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• 2 cloves garlic, minced
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• 1 carrot, julienned
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• 1 red bell pepper, sliced
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• 200g bean sprouts
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• 200g bok choy, chopped
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• 200g sliced chicken breast or tofu for a vegetarian option
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• 3 tablespoons soy sauce
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• 1 tablespoon oyster sauce
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• 1 teaspoon sesame oil
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• 1/2 teaspoon sugar
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• 1/2 teaspoon black pepper
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• Green onions for garnish
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Instructions:

Cook chow mein noodles according to package instructions, then rinse with cold water and set aside

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat

Add sliced onion and minced garlic, and stir-fry for 2 minutes until fragrant

Add sliced chicken breast or tofu and cook until no longer pink or until tofu is lightly browned

Add julienned carrots and sliced red bell pepper, stir-fry for 2-3 minutes until slightly softened

Toss in the bok choy and bean sprouts, cook for an additional 2 minutes

In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and black pepper

Pour the sauce over the stir-fry and toss to coat all ingredients evenly

Cook for another 2 minutes

Add the cooked chow mein noodles to the wok and stir-fry for 3-4 minutes, mixing everything well

Garnish with chopped green onions and serve hot

Ingredients:

• 1 lb white fish fillets, such as cod or tilapia
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• 1 tablespoon olive oil
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• 1 teaspoon chili powder
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• 1/2 teaspoon cumin
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• Salt and pepper to taste
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• 1 cup salsa verde
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• 1 avocado, sliced
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• 1/4 cup chopped fresh cilantro
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• 8 large lettuce leaves, washed and dried
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• Lime wedges, for serving
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Instructions:

Warm the oven up to 190C 375F

Put chili powder, cumin, salt, and pepper in a small bowl

Add the olive oil and mix them together

Fish fillets should be put on a baking sheet that has parchment paper on it

Use the olive oil mix to coat the fish fillets

Put the fish in the oven for 12 to 15 minutes, or until it's fully cooked and flaky

Warm up the salsa verde in a small saucepan over low heat while the fish is baking

Put the tacos together when the fish is done: Put a lettuce leaf on a plate and top it with lime salsa, fish, avocado slices, and chopped cilantro

Add lime juice to the tacos and serve right away

Ingredients:

• 2 cups almond flour
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• 1/4 cup coconut flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon sea salt
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• 4 eggs
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• 1/4 cup coconut oil, melted
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• 2 tablespoons apple cider vinegar
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• 3 cloves garlic, minced
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• 2 tablespoons fresh parsley, finely chopped
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• 1 tablespoon fresh thyme leaves
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• 1 tablespoon fresh rosemary, finely chopped
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Instructions:

Set the oven to 350F 175C and heat it up

Add the coconut flour, baking soda, and sea salt to a large bowl and mix them together

Add eggs, melted coconut oil, and apple cider vinegar to a different bowl and mix them together using a whisk

Stir the wet and dry ingredients together until they are well mixed

Small pieces of garlic, chopped parsley, thyme leaves, and rosemary should be mixed in

Clean and grease a muffin tin, or use muffin liners to line it

Fill up every muffin pan cup three quarters of the way to the top with batter in a spoon

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let muffins cool down a bit before you serve them