Ingredients:

• 1 cup couscous


• 1 1/2 cups water


• 2 cups fresh arugula leaves


• 1/2 cup cherry tomatoes, halved


• 1/4 cup red onion, thinly sliced


• 1/4 cup feta cheese, crumbled


• 2 tablespoons extra-virgin olive oil


• 2 tablespoons lemon juice


• 1 clove garlic, minced


• Salt and pepper to taste

Instructions:

In a saucepan, bring 1 1/2 cups of water to a boil

Take it off the heat, add the couscous, cover it, and wait 5 minutes

Use a fork to fluff it up

Cook the couscous and put it in a large bowl

Add the arugula, cherry tomatoes, red onion, and feta cheese

Mix olive oil, lemon juice, garlic, salt, and pepper in a small bowl with a whisk

Pour the dressing over the salad and mix it all together

Serve right away or put in the fridge until you're ready to serve

Ingredients:

• 4 croissants


• 6 large eggs


• 1 cup milk


• 1 cup shredded cheddar cheese


• 1/2 cup diced ham


• 1/2 cup diced bell peppers


• 1/2 cup diced onions


• Salt and pepper to taste

Instructions:

Start by heating the oven to 350F 175C

Cut the croissants in half across the middle and put the bottom halves in a baking dish that has been greased

Add the eggs, milk, salt, and pepper to a bowl and mix them together using a whisk

Half of the egg mix should be poured over the croissants in the baking dish

On top of the croissants, put the diced ham, bell peppers, and onions

Add half of the cheddar cheese shreds to the vegetables

Put the tops of the croissants on top of the cheese, and then pour the rest of the egg mixture over them

Add the rest of the shredded cheddar cheese on top

Put foil over the baking dish and bake for 30 minutes

It will be done when the casserole is golden brown and the eggs are set

Take off the foil and bake for another 10 to 15 minutes

Let it cool down a bit, then cut it up and serve

Have fun!

Ingredients:

• 6 cups milk


• 1 can 15 oz pumpkin puree


• 1/2 cup cocoa powder


• 1/2 cup granulated sugar


• 1 tablespoon vanilla extract


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 1/4 teaspoon ground cloves


• Whipped cream, for serving


• Cinnamon sticks, for garnish optional

Instructions:

In a slow cooker, combine milk, pumpkin puree, cocoa powder, sugar, vanilla extract, cinnamon, nutmeg, and cloves

Stir until well combined

Cover and cook on low for 2-3 hours, stirring occasionally, until hot and flavors have melded together

Serve hot chocolate in mugs, topped with whipped cream

Garnish with cinnamon sticks if desired

Enjoy!

Ingredients:

• 1 ripe avocado


• 1/2 cup raw cocoa powder


• 1/2 cup maple syrup


• 1/4 cup coconut oil


• 1 tsp vanilla extract


• Pinch of salt


• 1 cup almond flour


• 1/2 cup dates, pitted


• 1/4 cup shredded coconut for garnish

Instructions:

In a food processor, blend avocado, cocoa powder, maple syrup, coconut oil, vanilla extract, and salt until smooth and creamy

In a separate food processor, blend almond flour and dates until a dough-like consistency forms

Press almond flour and date mixture into small tart molds to form the tartlet shells

Pour the avocado chocolate filling into each tartlet shell

Place the tartelettes in the refrigerator for at least 1 hour to set

Before serving, garnish with shredded coconut

Ingredients:

• 1 cup pistachios, shelled and chopped


• 2 cups heavy cream


• 1 cup whole milk


• 3/4 cup granulated sugar


• 1/4 cup cocoa nibs


• 1/2 cup dark chocolate chips


• 12 chocolate cookies store-bought or homemade

Instructions:

Put the heavy cream, milk, and sugar in a saucepan

Heat them over medium-low heat until the sugar is almost gone

Take it off the heat and add the cocoa nibs and chopped pistachios

After the mixture has cooled to room temperature, cover it and put it in the fridge for at least 4 hours or overnight

After the mixture has been chilled, use an ice cream maker according to the directions that came with it

Just before it stops churning, add the dark chocolate chips

Move the churned ice cream to a container that can go in the freezer

Freeze for 4 hours or overnight, until it is firm

To make the ice cream sandwiches, put a lot of ice cream on a chocolate cookie and then put another cookie on top of it, pressing down gently to sandwich the ice cream

Do it again with the rest of the ice cream and cookies

Put a piece of parchment paper around each sandwich and freeze them until you're ready to serve them

Ingredients:

• 12 frog legs


• 1 cup all-purpose flour


• 1 teaspoon salt


• 1/2 teaspoon pepper


• 1/2 teaspoon paprika


• 1/4 teaspoon garlic powder


• 1/4 teaspoon onion powder


• 2 eggs


• 1 cup breadcrumbs


• Cooking spray

Instructions:

Rinse and pat dry the frog legs

In a shallow bowl, mix the flour, salt, pepper, paprika, garlic powder, and onion powder

In another bowl, beat the eggs

Dip each frog leg into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, ensuring they are well-coated

Preheat your air fryer to 400F 200C

Place the breaded frog legs in a single layer in the air fryer basket, ensuring they don't touch

Lightly spray the frog legs with cooking spray to help them crisp up

Cook in the air fryer for 12-15 minutes, flipping them halfway through, until they are golden brown and crispy

Serve hot with your favorite dipping sauce

Ingredients:

• 500g carrots, peeled and chopped


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 bunch fresh coriander, chopped


• 1 liter vegetable stock


• 2 tablespoons olive oil


• Salt and pepper to taste


• Juice of 1 lemon

Instructions:

In a big pot, heat the olive oil over medium-low heat

Put in the garlic and onions, and cook them until they get soft

It will take another 5 minutes after you add the carrots

Add the vegetable stock and make it boil

Turn down the heat, cover, and let it cook for 20 minutes, or until the carrots are soft

Take it off the heat and let it cool down a bit

With a blender, blend the soup until it is smooth

Put the soup back in the pot and heat it up if needed

Add the chopped coriander and lemon juice and mix well

Add pepper and salt to taste

Serve hot, and if you want, top with more coriander leaves

Ingredients:

• 2 large zucchinis, thinly sliced


• 1 cup almond flour


• 1/4 cup nutritional yeast


• 1 tsp garlic powder


• 1 tsp onion powder


• 1/2 tsp paprika


• 1/2 tsp cumin


• 1/4 tsp chili powder


• Salt and pepper to taste


• 2 eggs, beaten

Instructions:

Preheat your oven to 400F 200C and line a baking sheet with parchment paper

In a mixing bowl, combine almond flour, nutritional yeast, garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper

Mix well

Dip each zucchini slice into the beaten eggs, allowing any excess to drip off, and then coat it with the almond flour mixture

Place the coated zucchini slices on the prepared baking sheet

Bake in the preheated oven for 20-25 minutes or until the chips are golden brown and crispy

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

Enjoy your Paleo Nacho Cheese Chips with your favorite salsa or guacamole!

Ingredients:

• 1 cup all-purpose flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, melted


• 1 cup packed light brown sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 cup toffee bits

Instructions:

Preheat oven to 350F 175C

Grease and flour an 8-inch square baking pan

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

In a medium bowl, mix melted butter and brown sugar until well combined

Add egg and vanilla extract to the butter-sugar mixture and stir until smooth

Gradually add the dry ingredients to the wet mixture, stirring until just combined

Fold in toffee bits until evenly distributed throughout the batter

Spread the batter into the prepared pan, smoothing the top with a spatula

Bake in preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean

Allow blondies to cool in the pan before cutting into squares

Ingredients:

• 2 cups cooked chicken, diced


• 1 cup peas


• 1 cup carrots, diced


• 1 cup asparagus, chopped


• 1 cup mushrooms, sliced


• 1/2 cup onion, diced


• 1/4 cup butter


• 1/4 cup all-purpose flour


• 1 1/2 cups chicken broth


• 1/2 cup milk


• Salt and pepper to taste


• 1 sheet puff pastry, thawed

Instructions:

Warm the oven up to 190C 375F

Melt the butter in a big pan over medium-low heat

Cook the onions until they become clear

Add the flour and cook for one to two minutes

Add the chicken broth and milk slowly while stirring all the time until the sauce gets thick

It's time to add the chicken, peas, carrots, asparagus, mushrooms, salt, and pepper

Combine well

Put the mix in a baking dish

Place the puff pastry sheet on top of the filling and cut off any extra if needed

Cut holes in the pastry to let air flow

Put it in the oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly

Enjoy while hot!