Ingredients:

• 4 boneless, skinless chicken breasts


• 2 cans cream of chicken soup


• 1 onion, chopped


• 2 cups chicken broth


• 2 cups frozen mixed vegetables


• 1 teaspoon garlic powder


• 1 teaspoon dried thyme


• 1 teaspoon dried parsley


• 1/2 teaspoon black pepper


• 1 can refrigerated biscuit dough

Instructions:

Place chicken breasts, cream of chicken soup, chopped onion, chicken broth, frozen mixed vegetables, garlic powder, dried thyme, dried parsley, and black pepper into a slow cooker

Cook on low for 6-8 hours or on high for 4 hours, until chicken is cooked through and vegetables are tender

Shred chicken with forks and return to the slow cooker

Cut each biscuit dough into quarters and drop into the slow cooker, stirring gently to submerge the dough in the liquid

Cover and cook on high for an additional 30 minutes, or until dumplings are cooked through and fluffy

Serve hot and enjoy!

Ingredients:

• 2 cups fresh raspberries


• 1/4 cup honey


• 1 cup Greek yogurt


• 1/4 cup coconut milk


• 1 tablespoon lemon juice


• 1 teaspoon vanilla extract

Instructions:

Use a blender to blend raspberries until they are smooth

If you want to get rid of the seeds, strain the puree through a fine mesh sieve

You can mix raspberry puree, honey, Greek yogurt, coconut milk, lemon juice, and vanilla extract in a bowl until everything is well mixed

Place the mix into popsicle molds

Put the sticks in and freeze for at least 4 hours, or until the whole thing is set

To serve, run warm water over the molds to get the popsicles out of them

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 tsp baking powder


• 1/4 tsp salt


• 1/2 cup unsalted butter, softened


• 1 cup granulated sugar


• 2 large eggs


• 1 tsp vanilla extract


• 1/2 cup whole milk


• 1/2 cup fresh strawberries, pureed


• 1/4 cup strawberry jam


• Red food coloring optional


• 1/2 cup diced strawberries for garnish

Instructions:

Preheat the oven to 350F 175C and line a cupcake pan with liners

In a bowl, whisk together flour, baking powder, and salt

Set aside

In another bowl, cream together the softened butter and sugar until light and fluffy

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

Stir in the vanilla extract

Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients

Fold in the pureed strawberries and strawberry jam until well combined

Add red food coloring if desired for a more vibrant color

Fill each cupcake liner 2/3 full with the batter

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely

Once cooled, frost the cupcakes with your favorite strawberry frosting and garnish with diced strawberries

Enjoy your soft and moist strawberry cupcakes!

Ingredients:

• 8 small brioche buns


• 500g boneless, skinless chicken thighs, cut into small pieces


• 1/2 cup plain yogurt


• 2 tablespoons tandoori paste


• 1 tablespoon lemon juice


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1 teaspoon paprika


• 1/2 teaspoon turmeric


• Salt to taste


• 1 cup fresh coriander leaves, chopped


• 1/2 cup cashews, toasted and chopped


• 1/4 cup red onion, finely chopped


• 1 green chili, finely chopped


• 1 tablespoon lime juice


• Salt to taste


• 1 tablespoon oil, for cooking

Instructions:

In a bowl, combine yogurt, tandoori paste, lemon juice, ground cumin, ground coriander, paprika, turmeric, and salt

Add chicken pieces to the marinade and mix well

Marinate for at least 1 hour in the refrigerator

Preheat the grill or a grill pan over medium-high heat

Thread marinated chicken onto skewers and grill for 5-7 minutes on each side or until fully cooked

In a separate bowl, mix together chopped coriander leaves, toasted cashews, red onion, green chili, lime juice, and salt to make the relish

Heat oil in a skillet over medium heat

Split the brioche buns and toast them until lightly golden

To assemble the sliders, place a few pieces of grilled chicken on the bottom half of each bun, top with a spoonful of coriander-cashew relish, and cover with the top half of the bun

Secure each slider with a toothpick and serve immediately

Ingredients:

• 1 head cauliflower, chopped


• 1 head broccoli, chopped


• 4 cloves garlic, minced


• 2 tablespoons olive oil


• 4 cups chicken or vegetable broth


• 1/2 cup heavy cream


• Salt and pepper to taste


• Optional toppings: grated Parmesan cheese, crispy bacon bits, chopped chives

Instructions:

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

Toss the chopped broccoli, cauliflower, and garlic with olive oil in a large bowl until everything is evenly covered

Place the vegetables in a single layer on a baking sheet

Roast for 25 to 30 minutes, or until the vegetables are soft and slightly browned

Put the roasted vegetables in a blender

Blend until smooth after adding the chicken or vegetable broth

Put the mixed ingredients in a big pot and heat them over medium-low heat

Add the heavy cream and season with pepper and salt to taste

Cook for another 5 minutes, stirring every now and then

If you want, you can serve it hot with grated Parmesan cheese, crispy bacon bits, and chopped chives on top

Ingredients:

• 1 lb ground chicken


• 1 cup mashed sweet potato


• 2 tbsp coconut flour


• 2 tbsp finely chopped fresh parsley


• 1 tsp garlic powder


• 1 tsp onion powder


• 1/2 tsp sea salt


• 1/4 tsp black pepper omit for AIP


• Coconut oil for greasing

Instructions:

Preheat the oven to 400F 200C

In a large bowl, combine ground chicken, mashed sweet potato, coconut flour, parsley, garlic powder, onion powder, sea salt, and black pepper if using

Mix until well combined

Using your hands, shape the mixture into small poppers or nuggets

Grease a baking sheet with coconut oil and place the poppers on it

Bake in the preheated oven for 20-25 minutes, or until cooked through and golden brown

Remove from the oven and let cool slightly before serving

Enjoy these delicious sweet potato chicken poppers as a Paleo, AIP, and Whole30-friendly snack or meal!

Ingredients:

• 8 oz pasta


• 1 cup ricotta cheese


• 1 lemon, zest and juice


• 2 cups fresh spinach


• 1 red bell pepper, thinly sliced


• 2 cloves garlic, minced


• 2 tbsp olive oil


• Salt and pepper to taste


• Grated Parmesan cheese for serving

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Add the minced garlic and cook until it smells good

Slice the red bell pepper and add it to the pan

Cook for about 5 minutes, or until it gets soft

Put in the fresh spinach and cook until it wilts

Put ricotta cheese, lemon zest, and lemon juice in the pan with the cooked pasta

Mix and toss until everything is well mixed and hot

Add pepper and salt to taste

Grate some Parmesan cheese on top and serve hot

Ingredients:

• 2 pounds ground chuck 80% lean


• Salt and freshly ground black pepper


• 4 hamburger buns


• 4 slices American cheese


• Lettuce leaves


• Sliced tomatoes


• Sliced onions


• Ketchup


• Mustard


• Pickles

Instructions:

Get your grill ready for high heat

Cut the ground chuck into four equal pieces and form each into a patty

Add a lot of salt and black pepper to each patty

Put the burger patties on a hot grill and cook them for four to five minutes on each side for medium-rare

If you like your burgers more done, cook them longer

Just before the burgers are done, put a slice of American cheese on top of each one and close the grill lid

This will melt the cheese

First, split the hamburger buns in half

Then, put them on the grill and toast them lightly until they are golden brown

Put lettuce and sliced tomatoes on the bottom bun of each burger, then top with the cooked burger patty, melted cheese, sliced onions, and pickles

On the top bun, spread ketchup and mustard

Then, put it on top of the other ingredients

With your favorite sides, serve the burgers hot

Have fun with your traditional Old-Fashioned Burgers!

Ingredients:

• 1 cup chopped walnuts


• 1/2 cup chocolate chips


• 1 package refrigerated crescent roll dough


• 4 oz cream cheese, softened


• 1/4 cup powdered sugar


• 1/2 tsp vanilla extract

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth and well-blended

Unroll the crescent roll dough and separate it into triangles

Spread a generous spoonful of the cream cheese mixture onto each triangle of dough

Sprinkle chopped walnuts and chocolate chips evenly over the cream cheese mixture on each triangle

Roll up each triangle, starting from the wide end, and place them on a baking sheet with the seam side down

Bake in the preheated oven for 12-15 minutes or until the rolls are golden brown and the chocolate is melted

Remove from the oven and let them cool for a few minutes before serving

Enjoy your Walnut Chocolate Rolls with White Filling!

Ingredients:

• 1 cup dark chocolate chips


• 1/2 cup almond butter


• 1/2 cup unsweetened cocoa powder


• 1/2 cup coconut sugar


• 2 eggs


• 1 teaspoon vanilla extract


• 1/4 teaspoon sea salt, plus extra for topping


• 1/4 cup almond flour

Instructions:

Preheat oven to 350F 175C

Grease a square baking pan

In a microwave-safe bowl, melt the dark chocolate chips and almond butter together, stirring until smooth

In a separate bowl, whisk together cocoa powder, coconut sugar, eggs, vanilla extract, and sea salt

Combine the melted chocolate mixture with the cocoa powder mixture and mix until smooth

Fold in almond flour until fully incorporated

Pour the batter into the prepared baking pan and spread evenly

Sprinkle sea salt over the top of the batter

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean

Allow brownies to cool before slicing and serving