Avocado Egg Salad

This avocado egg salad is a quick and easy low-carb snack that is full of protein and healthy fats. It's great for people on the keto diet and doesn't take long to make.

Ingredients:

• 2 ripe avocados, diced
• 4 hard-boiled eggs, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: chopped chives or green onions for garnish

Instructions:

Dice the avocados and hard-boiled eggs and put them in a bowl

Mix the mayonnaise and lemon juice in slowly until they are well mixed

Add pepper and salt to taste

If you want, you can add chopped chives or green onions as a garnish

Serve right away or put in the fridge to enjoy later

Rainbow Peanut Noodles Vegan Pasta Bake

Gluten-free noodles, bright bell peppers, crunchy broccoli, and creamy peanut sauce make this vegan pasta bake colorful and tasty. This dish has few carbs and calories and lots of healthy vegetables, so it can be eaten on any occasion and feel good.

Ingredients:

• 8 oz gluten-free pasta
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup snow peas, trimmed
• 1/2 cup creamy peanut butter
• 1/4 cup gluten-free soy sauce
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup water
• 1 tbsp sesame oil
• 1/4 cup chopped peanuts
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

Warm the oven up to 190C 375F

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

Remove the water and set it aside

Sliced bell pepper, shredded carrots, broccoli florets, and snow peas should all be put in a large bowl together

Add peanut butter, soy sauce, rice vinegar, water, ginger, garlic powder, and sesame oil to a different bowl

Use a whisk to mix the ingredients until the peanut butter is smooth

Add the peanut sauce to the vegetables and toss them around until they are well covered

Toss the bowl again after adding the cooked pasta to make sure everything is evenly mixed

Move the pasta and vegetable mix to a baking dish and make sure it's spread out evenly

Put green onions and peanuts that have been chopped on top of the pasta

Bake in an oven that is already hot for 20 to 25 minutes, or until the edges start to bubble and the top turns golden brown

Take it out of the oven and let it cool down for a few minutes before you serve it

Before you serve, add salt and pepper to taste

Peanut Butter and Chocolate Mug Cake for Two

This Peanut Butter and Chocolate Mug Cake is a quick and easy dessert for two. It's vegan, gluten-free, and perfect for satisfying your sweet cravings in minutes!

Ingredients:

• 1/4 cup almond flour
• 2 tablespoons cocoa powder
• 2 tablespoons coconut sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 3 tablespoons creamy peanut butter
• 3 tablespoons non-dairy milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons dairy-free chocolate chips

Instructions:

In a medium bowl, whisk together almond flour, cocoa powder, coconut sugar, baking powder, and salt

Add peanut butter, non-dairy milk, and vanilla extract

Stir until smooth

Divide batter evenly between two microwave-safe mugs

Sprinkle chocolate chips on top of each mug cake

Microwave each mug separately on high for 1-2 minutes, or until the cake is set

Let cool slightly before serving

Chickpea Salad Sliders

These vegan chickpea salad sliders are full of flavor and would be great as an appetizer. They taste great and are good for you because they are full of protein and vegetables.

Ingredients:

• 2 cups cooked chickpeas, mashed
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 12 small slider buns
• Lettuce leaves and tomato slices for topping

Instructions:

Put mashed chickpeas, red onion, celery, red bell pepper, and parsley in a large bowl

Put Dijon mustard, lemon juice, salt, and pepper in a small bowl and mix them together with a whisk

Add the dressing to the chickpea mix and mix it all together by tossing

Cut the slider buns in half and toast them just a bit

On the bottom half of each bun, put a lettuce leaf and a tomato slice

On each bun, put some chickpea salad

Then, put the other half of the bun on top

Tie it down with a toothpick if you need to

Serve right away and enjoy!

Pumpkin Pie Pudding Parfait

This Pumpkin Pie Pudding Parfait is a simple way to enjoy the tastes of pumpkin pie. A divine dessert is made with layers of rich pumpkin filling, crunchy graham cracker crumbs, and fluffy whipped cream.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup vanilla yogurt
• 1/2 cup graham cracker crumbs
• 1/4 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 cup whipped cream
• 1/4 cup chopped pecans optional

Instructions:

Put pumpkin puree, vanilla yogurt, brown sugar, and pumpkin pie spice in a bowl and mix them together until they are well mixed

Place graham cracker crumbs in serving bowls or glasses and top with the pumpkin mixture

Add more layers until the glasses are full, and top it all off with whipped cream

If you want, you can sprinkle chopped pecans on top

Put it in the fridge for at least two hours before you serve it

Enjoy the tasty Pumpkin Pie Pudding Parfait when it's cold!

Instant Pot Keto Chicken

This Instant Pot Keto Chicken recipe is a breeze to make and perfect for a quick, low-carb dinner. Tender chicken breasts cooked in a creamy sauce with spinach, all infused with delicious herbs and spices.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons cream cheese
• 2 cups spinach leaves

Instructions:

Season chicken breasts with paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper

Turn on the Instant Pot and select the saut function

Heat olive oil

Sear chicken breasts for 2-3 minutes on each side until golden brown

Add chicken broth to the pot

Close the lid and set the Instant Pot to manual high pressure for 8 minutes

Once the cooking cycle is complete, quick release the pressure and carefully open the lid

Remove the chicken breasts and set aside

Select the saut function again

Stir in heavy cream and cream cheese until melted and well combined

Add spinach leaves and cook until wilted

Return chicken breasts to the pot and simmer for another 2-3 minutes

Serve hot, garnished with additional herbs if desired

Magical Holiday Coffee

Indulge in the warmth and magic of the holiday season with this delightful holiday coffee recipe. The combination of rich cocoa and fresh coffee, topped with whipped cream and festive garnishes, will make your holiday mornings extra special.

Ingredients:

• 1 cup of freshly brewed coffee
• 2 tablespoons of hot cocoa mix
• 1/4 cup of milk
• 2 tablespoons of whipped cream
• 1 teaspoon of crushed candy canes
• 1 cinnamon stick
• 1 star anise

Instructions:

Brew a fresh cup of your favorite coffee

In a separate saucepan, heat the milk until steaming, but do not boil

Stir in the hot cocoa mix until it's fully dissolved in the milk

Pour the cocoa-infused milk into your coffee and stir well

Top it with a generous dollop of whipped cream

Sprinkle crushed candy canes over the whipped cream for a festive touch

Garnish with a cinnamon stick and a star anise for added flavor and holiday charm

Gluten-Free Quinoa Salad

A cool quinoa salad that is free of gluten and full of fresh herbs and vegetables. This salad is a great way to eat something light and healthy.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup feta cheese optional, for topping
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Rinse quinoa under cold water in a fine-mesh strainer

In a medium saucepan, bring 2 cups of water to a boil

Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until all the water is absorbed

Remove quinoa from heat and let it cool

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and basil

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper

Pour the dressing over the salad and toss to combine

Top with feta cheese if desired

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

Serve chilled and enjoy!

Peanut Butter and Jelly Cupcakes with Honey Roasted Peanuts

These Peanut Butter and Jelly Cupcakes are a delightful twist on a classic childhood favorite. The combination of creamy peanut butter, sweet raspberry jam, and honey roasted peanuts creates a perfect balance of flavors and textures. These cupcakes are sure to be a hit at any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup raspberry jam
• 1/4 cup honey roasted peanuts, crushed

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Mix the peanut butter, softened butter, and granulated sugar together in a bowl until everything is well mixed

Mix the eggs and vanilla extract into the peanut butter until it's smooth

Mix the flour, baking powder, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones, mixing in between each addition of milk

Do this until the ingredients are just barely combined

Do not mix too much

Fill up each muffin tin cup about two thirds of the way to the top with cupcake batter

Put a teaspoon of raspberry jam in the middle of each cupcake

Then, use a toothpick or skewer to swirl the jam into the batter to make it look like marble

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

When you take the cupcakes out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through

Put some crushed honey-roasted peanuts on top of each cupcake once they are cool

Enjoy your Peanut Butter and Jelly Cupcakes with honey-roasted peanuts that give them a great crunch

Strawberry Balsamic Dressing

This strawberry balsamic dressing is bright and sour, and it doesn't have any oil in it. It gives salads a wonderful balance of sweet and sour flavors that make them irresistibly tasty. It's also quick and easy to make!

Ingredients:

• 1 cup fresh strawberries, hulled and halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt

Instructions:

In a blender, combine strawberries, balsamic vinegar, maple syrup, Dijon mustard, and salt

Blend until smooth and well combined

Taste and adjust sweetness or tanginess as desired by adding more maple syrup or balsamic vinegar

Transfer the dressing to a jar or container with a tight-fitting lid

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

Shake well before drizzling over salads or using as a marinade

Low Carb Bacon-Cheddar Cauliflower Chowder

If you want to warm up, try this Low Carb Bacon-Cheddar Cauliflower Chowder. It has tasty bacon, smooth cheddar cheese, and soft cauliflower, which makes it the perfect keto-friendly soup for cold days.

Ingredients:

• 4 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium head cauliflower, chopped
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives, for garnish

Instructions:

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp

Remove the bacon from the pot and set aside, leaving the bacon drippings in the pot

In the same pot with the bacon drippings, add the diced onion and minced garlic

Cook until the onion is translucent and fragrant, about 3-4 minutes

Add the chopped cauliflower to the pot and stir to combine with the onions and garlic

Pour in the chicken broth and bring to a boil

Reduce the heat to low and simmer for 15-20 minutes, or until the cauliflower is tender

Using an immersion blender or a regular blender, blend the cauliflower mixture until smooth and creamy

Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is heated through

Season with salt and pepper to taste

Serve the chowder hot, garnished with the cooked bacon pieces and chopped fresh chives

Keto Lemon Garlic Chicken

This Keto Lemon Garlic Chicken is a flavorful and satisfying low-carb dish. The combination of lemon and garlic adds a zesty kick to juicy chicken breasts, making it perfect for a quick and easy weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Season chicken breasts with salt and pepper

In a skillet, heat olive oil over medium-high heat

Add chicken breasts and cook until browned on both sides, about 5 minutes per side

Remove chicken from skillet and set aside

In the same skillet, add minced garlic and cook until fragrant, about 1 minute

Add chicken broth, lemon juice, lemon zest, and oregano to the skillet

Return chicken to the skillet and simmer for 8-10 minutes, or until chicken is cooked through

Garnish with fresh parsley before serving

Pops and Podge: Marshmallow Cake

Savor the delightful sweetness of this Marshmallow Cake with Popsicles. This cake is a real treat for marshmallow lovers, with a moist and tender crumb, gooey marshmallows, and bursts of chocolate and rainbow sprinkles!

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1/2 cup chocolate chips
• 1/4 cup rainbow sprinkles

Instructions:

Preheat your oven to 350F 175C

Grease and flour a 9x13-inch baking pan

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

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

Stir in the vanilla extract

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

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients

Mix until just combined

Gently fold in the mini marshmallows, chocolate chips, and rainbow sprinkles

Pour the batter into the prepared baking pan, spreading it evenly

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and let the cake cool completely in the pan

Once cooled, cut into squares and serve

Enjoy your delicious Marshmallow Cake!

Salmon Breakfast Bombs

These Salmon Breakfast Bombs are a delicious keto-friendly breakfast option packed with protein and healthy fats. They are easy to make and perfect for a quick morning meal.

Ingredients:

• 6 oz smoked salmon, thinly sliced
• 4 large eggs
• 1/4 cup cream cheese, softened
• 2 tbsp chives, finely chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

Preheat the oven to 375F 190C

Grease a muffin tin with olive oil

Line each muffin cup with smoked salmon slices, creating a cup shape

In a bowl, whisk together eggs, cream cheese, chives, salt, and pepper

Pour the egg mixture into each smoked salmon cup

Bake for 15-20 minutes until the eggs are set

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

Enjoy your Salmon Breakfast Bombs!