Ingredients:

• 2 racks of baby back ribs


• 1/4 cup brown sugar


• 2 tablespoons paprika


• 1 tablespoon black pepper


• 1 tablespoon salt


• 1 tablespoon chili powder


• 1 tablespoon garlic powder


• 1 tablespoon onion powder


• 1 teaspoon cayenne pepper


• 1 cup barbecue sauce

Instructions:

The membrane behind the ribs should be removed

Combine the chili powder, garlic powder, onion powder, brown sugar, paprika, black pepper, salt, and cayenne pepper in a bowl to make a dry rub

Make sure the ribs are evenly coated by liberally rubbing both sides with the dry rub

Set the smoker's temperature to 225F 107C

After adding the ribs, cover and smoke for three hours

Once three hours have passed, brush the ribs with barbecue sauce and smoke them for a further half hour, or until they are internal temperature of 190F 88C

Before slicing and serving, take the ribs out of the smoker and give them ten minutes to rest

Ingredients:

• 2 ripe bananas


• 1 cup spinach leaves


• 1/2 cup Greek yogurt


• 1/2 cup milk or milk alternative


• 1 tablespoon honey or maple syrup optional

Instructions:

Blend bananas, spinach, Greek yogurt, milk, and honey or maple syrup, if you're using it, in a blender

Mix until it's creamy and smooth

Put the mix into popsicle molds

Put in the popsicle sticks and freeze until solid, which should take at least 4 hours

Take them out of the molds and enjoy once they're frozen

Ingredients:

• 1 Coffee Subscription Service


• 1 Keurig or Coffee Maker


• Fresh Water

Instructions:

Pick a coffee subscription service from the list of the 10 best ones! Choose your favorite coffee roast and sign up for a monthly plan

Make sure that your coffee maker or Keurig is clean and ready to go

Put cold, clean water into the water tank

You can put in a coffee pod or ground coffee from your subscription service

Make a fresh cup of coffee by following the directions that came with your coffee maker

Take pleasure in your monthly coffee delivery and enjoy the delicious tastes

Ingredients:

• 2 cups almond flour


• 1/3 cup erythritol or any keto-friendly sweetener


• 2 tsp baking powder


• 1/4 tsp salt


• 4 large eggs


• 1/3 cup unsweetened almond milk


• 1/4 cup melted coconut oil


• 1 tsp vanilla extract


• Optional: sugar-free chocolate chips or nuts for topping

Instructions:

Preheat your oven to 350F 175C

Grease a donut pan with coconut oil or non-stick spray

In a large bowl, mix together almond flour, erythritol, baking powder, and salt

In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms

Transfer the batter into a piping bag or a ziplock bag with the corner snipped off

Pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full

Bake in the preheated oven for 15-18 minutes, or until the donuts are golden and a toothpick inserted into the center comes out clean

Remove from the oven and let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely

If desired, melt some sugar-free chocolate chips and dip the cooled donuts into the melted chocolate

Sprinkle with chopped nuts if desired

Enjoy your delicious keto donuts!

Ingredients:

• 3 lbs Yukon Gold potatoes, thinly sliced


• 1 cup raw cashews, soaked for 4 hours and drained


• 2 cups water


• 3 cloves garlic, minced


• 2 tbsp nutritional yeast


• 2 tbsp lemon juice


• 1 tbsp white miso paste


• 1 tsp onion powder


• 1 tsp dried thyme


• 1 tsp dried rosemary


• 1/2 tsp dried sage


• Salt and pepper, to taste


• Chopped fresh parsley, for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

The soaked cashews, water, nutritional yeast, lemon juice, miso paste, onion powder, thyme, rosemary, sage, salt, and pepper should all be put into a blender

Mix until it's creamy and smooth

In a greased 9x13-inch baking dish, arrange the sliced potatoes in a layer that overlaps a bit

Make sure all the potatoes are covered with the cashew cream mixture by pouring it over them

Place the dish in the oven and cover it with foil

Bake for 45 minutes

Take off the foil and bake for another 20 to 30 minutes, or until the potatoes are soft and the top is golden brown

Before serving, sprinkle with chopped fresh parsley

Ingredients:

• 2 cups coconut milk ice cream


• 1 cup shredded coconut


• 1/2 cup chopped almonds


• 1/4 cup maple syrup


• 1 tsp vanilla extract


• 16 vegan chocolate cookies

Instructions:

Put the coconut milk ice cream, shredded coconut, chopped almonds, maple syrup, and vanilla extract in a bowl and mix them all together until they are well mixed

Spread the mixture out evenly on 8 vegan chocolate cookies

Place the other cookies on top of the mixture to make sandwiches

Freeze the sandwiches for at least two hours, or until they are hard

Take it out of the freezer when it's hard, let it sit for a few minutes to soften a bit, and then enjoy!

Ingredients:

• 1 cup gluten-free all-purpose flour


• 1 1/2 cups granulated sugar, divided


• 12 large egg whites, room temperature


• 1 1/2 teaspoons cream of tartar


• 1/4 teaspoon salt


• 1 1/2 teaspoons vanilla extract


• 1/2 teaspoon almond extract

Instructions:

Preheat oven to 350F 175C

In a bowl, sift together the gluten-free flour and 3/4 cup of sugar

Set aside

In a large mixing bowl, beat egg whites until frothy

Add cream of tartar and salt, continue beating until soft peaks form

Gradually add remaining sugar, 1/4 cup at a time, beating on high until stiff peaks form

Fold in vanilla and almond extracts gently

Gradually sift flour mixture over egg white mixture, about 1/4 cup at a time, folding in gently until fully incorporated

Pour batter into an ungreased 10-inch tube pan

Smooth the top with a spatula

Bake for 35-40 minutes, or until top is golden brown and springs back when lightly touched

Invert the pan onto a wire rack and let the cake cool completely

Once cooled, run a knife around the edges and center tube of the pan to loosen the cake

Remove from pan and serve

Ingredients:

• 1 cup Homemade Kombucha


• 1 oz Fresh spinach leaves


• 1/2 Lime, juiced


• 1/2 inch Fresh ginger, sliced


• 1 tsp Honey


• Ice cubes

Instructions:

In a blender, combine Homemade Kombucha, fresh spinach leaves, lime juice, fresh ginger slices, and honey

Blend until smooth

Strain the mixture through a fine mesh sieve into a glass filled with ice cubes

Garnish with a lime wedge or fresh spinach leaves, if desired

Serve immediately and enjoy!

Ingredients:

• 200g spaghetti


• 4 large eggs


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1/4 teaspoon red pepper flakes


• Salt and pepper to taste


• Fresh parsley, chopped for garnish

Instructions:

Cook spaghetti according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add minced garlic and red pepper flakes, saut for 1-2 minutes until fragrant

Crack the eggs into the skillet, leaving some space between each egg

Season with salt and pepper

Cook the eggs until the whites are set but the yolks are still runny, about 3-4 minutes

Meanwhile, divide the cooked spaghetti onto plates

Once the eggs are cooked, carefully place one fried egg on top of each serving of spaghetti

Garnish with chopped parsley and additional salt and pepper if desired

Serve immediately

Ingredients:

• 2 lbs pork tenderloin


• 1 cup chicken broth


• 1/4 cup soy sauce


• 1/4 cup honey


• 2 cloves garlic, minced


• 1 tsp dried oregano


• 1 tsp dried basil


• 1/2 tsp black pepper

Instructions:

Place pork tenderloin in the slow cooker

In a small bowl, mix together chicken broth, soy sauce, honey, garlic, oregano, basil, and black pepper

Pour mixture over the pork tenderloin

Cover and cook on low for 6-8 hours, or until pork is tender and cooked through

Once cooked, remove pork from slow cooker and let rest for a few minutes before slicing

Serve sliced pork with the sauce from the slow cooker drizzled on top