Ingredients:

• 1 tbsp olive oil


• 1 onion, chopped


• 2 carrots, diced


• 2 celery stalks, diced


• 2 garlic cloves, minced


• 6 cups chicken broth


• 1 cup cooked chicken, shredded


• 1 cup uncooked orzo pasta


• 1 tsp dried thyme


• Salt and pepper to taste


• Fresh parsley for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, carrots, celery, and garlic

Cook until softened, about 5 minutes

Pour in chicken broth and bring to a simmer

Add shredded chicken, orzo pasta, and dried thyme

Season with salt and pepper

Simmer for 10-12 minutes or until orzo is cooked through

Serve hot, garnished with fresh parsley

Ingredients:

• 2 cups white sugar


• 1/2 cup unsalted butter


• 1/2 cup heavy cream


• 1 teaspoon vanilla extract


• 1 cup chopped pecans


• 1/2 cup white chocolate chips


• 1/2 cup milk chocolate chips

Instructions:

Line an 8x8 inch square pan with parchment paper, leaving some overhang for easy removal later

In a large saucepan over medium heat, combine the sugar, butter, and heavy cream

Stir until the mixture comes to a boil

Once boiling, insert a candy thermometer and cook until the temperature reaches 238F 114C, stirring constantly to prevent burning

Remove the saucepan from the heat and stir in the vanilla extract, chopped pecans, white chocolate chips, and milk chocolate chips until well combined and the chocolate is fully melted

Pour the mixture into the prepared pan and spread it evenly

Allow the fudge to cool at room temperature until it sets, which may take a few hours

Once set, use the parchment paper overhang to lift the fudge out of the pan

Place it on a cutting board and cut it into squares

Serve and enjoy your delicious butter pecan fudge!

Ingredients:

• 1 lb ground beef


• 4 sausage links cooked and sliced


• 4 burger buns


• 4 slices of cheddar cheese


• 1/2 cup diced onions


• 1/4 cup mayonnaise


• 2 tbsp ketchup


• 1 tbsp mustard


• Lettuce leaves


• Tomato slices


• Salt and pepper to taste

Instructions:

Cut the ground beef into 8 equal pieces

Make 4 thin patties out of the 4 portions

Put cheddar cheese and sliced sausage on each of the 4 patties

Place the last four patties on top and seal the edges

Add pepper and salt

Warm the grill up to a medium-high level

For 5 to 6 minutes on each side, or until done to your liking, grill the burgers

Put mayonnaise, ketchup, and mustard in a small bowl and mix them together

Toast the buns for burgers on the grill for one to two minutes

Put the mayo, ketchup, and mustard sauce on both halves of the bun

Put together the burgers by adding diced onions, lettuce, and tomato

Add your favorite sides and serve hot

Have fun!

Ingredients:

• 1 cup cooked green lentils


• 1/2 cup finely grated carrots


• 1/2 cup diced ripe mango


• 1/4 cup diced red onion


• 1/4 cup breadcrumbs


• 2 tbsp BBQ sauce


• 1 tsp smoked paprika


• 1/2 tsp garlic powder


• Salt and pepper to taste


• 4 whole wheat burger buns


• Lettuce leaves for garnish


• Vegan mayo for dressing

Instructions:

Use a fork or potato masher to mash the cooked lentils in a large bowl

To the mashed lentils, add diced mango, red onion, breadcrumbs, BBQ sauce, smoked paprika, garlic powder, salt, and pepper

Combine well by mixing

Take the mixture and shape it into four burger patties

Then, put them on a baking sheet that has been lined with parchment paper

Set a grill or grill pan over medium-high heat to get it hot

The patties should be cooked for four to five minutes on each side, or until they are hot all the way through and have grill marks

For a minute or two, toast the burger buns on the grill until they get a little brown

Spread vegan mayo on the bottom half of each bun before putting the burgers together

After putting a lettuce leaf on top of the mayo, add a lentil veggie patty

If you want, you can add more BBQ sauce to the patty's top

Then, add a big spoonful of mango carrot slaw

To finish the burger, put the top half of the bun on top of the slaw

Enjoy! Serve the BBQ Lentil Veggie Burger with Mango Carrot Slaw right away

Ingredients:

• 1/4 cup almond flour


• 1 tablespoon coconut flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon garlic powder


• 1/4 teaspoon onion powder


• 1 egg


• 1 tablespoon melted butter or coconut oil


• Pinch of salt

Instructions:

Put coconut flour, baking powder, garlic powder, and onion powder in a bowl and mix them together

Melt some butter or coconut oil and add an egg

Add a pinch of salt

Mix everything together well

Fill each ramekin that can go in the microwave about halfway with the mixture

After 90 seconds on high, the food should be set

Carefully take the muffins out of the ramekins and cut them in half across the middle

Toast it in the toaster or a pan until it turns a light golden color

Enjoy while still warm!

Ingredients:

• 1 cup almond flour


• 1/4 cup cocoa powder


• 1/4 cup powdered erythritol


• 1 tsp baking powder


• 1/4 cup unsweetened almond milk


• 2 large eggs


• 1/4 cup melted coconut oil


• 1/4 cup sugar-free peanut butter


• 1/4 cup sugar-free chocolate chips


• 1/4 tsp vanilla extract


• Pinch of salt

Instructions:

Warm the oven up to 175F 350C

Cut cupcake liners to fit inside a muffin tin

Put cocoa powder, erythritol, baking powder, and salt in a bowl and mix them together

Together with the dry ingredients, add the eggs, melted coconut oil, and vanilla extract

Mix everything together well

Put half of the batter into each cupcake liner

Put a few chocolate chips and a small amount of peanut butter into each cupcake tube

Add more batter on top of the peanut butter and chocolate chips until each liner is about three quarters full

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

Let the cupcakes cool all the way down before you serve them

Ingredients:

• 1 cup coconut oil


• 1/2 cup cocoa powder


• 1/4 cup maple syrup


• 1/4 cup almond butter


• 1/4 cup shredded coconut


• 1/4 cup chopped nuts optional


• Pinch of sea salt

Instructions:

Melt coconut oil in a saucepan over low heat

Once melted, remove from heat and whisk in cocoa powder until smooth

Add maple syrup, almond butter, shredded coconut, chopped nuts if using, and a pinch of sea salt

Mix until well combined

Pour mixture into a lined baking dish or chocolate mold

Place in the refrigerator to set for at least 2 hours

Once set, remove from the refrigerator and cut into bars

Store in an airtight container in the refrigerator

Ingredients:

• 8 slices of bacon


• 8 oz cream cheese, softened


• 2 tablespoons chopped chives


• 1 teaspoon garlic powder


• 8 small flour tortillas

Instructions:

Cook bacon until crispy

Drain on paper towels and crumble into bits

In a bowl, combine softened cream cheese, chopped chives, and garlic powder

Lay out the flour tortillas and spread a generous amount of the cream cheese mixture on each one

Sprinkle the crumbled bacon evenly over the cream cheese mixture

Roll up each tortilla tightly, sealing the ends

Slice each roll-up into bite-sized pieces

Serve as an appetizer or snack

Ingredients:

• 2 cups flour


• 1/2 cup vegan butter, softened


• 3/4 cup brown sugar


• 1/4 cup white sugar


• 1/4 cup unsweetened applesauce


• 1 teaspoon vanilla extract


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup vegan chocolate chips

Instructions:

Warm the oven up to 175F 350C

Mix the vegan butter, brown sugar, and white sugar together in a bowl until everything is well mixed

Mix well after adding the applesauce and vanilla extract

Add the flour, baking soda, and salt to a different bowl

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

The vegan chocolate chips should be carefully mixed in

Put dough on a baking sheet that has been lined with parchment paper, leaving space between each cookie

When the edges are golden brown, it's done baking

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way

Ingredients:

• 2 cups chopped kale leaves


• 1 cup sliced mushrooms


• 2 tablespoons miso paste


• 4 large eggs


• 1/4 cup chopped scallions


• 2 tablespoons olive oil


• Salt and pepper to taste


• 1 tablespoon sesame seeds optional

Instructions:

In a small bowl, whisk together the miso paste and 2 tablespoons of water to create a miso sauce

Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat

Add the sliced mushrooms and saut until they are golden brown and tender, about 5 minutes

Remove from the skillet and set aside

In the same skillet, add another tablespoon of olive oil and heat it over medium heat

In a separate bowl, whisk the eggs and season with salt and pepper

Pour the whisked eggs into the skillet and cook, gently stirring occasionally until they form a soft and fluffy omelet, about 3-4 minutes

Fold the sauted mushrooms into the omelet and cook for an additional 1-2 minutes until they are heated through

In a large mixing bowl, combine the chopped kale leaves and chopped scallions

Drizzle the miso sauce over the kale and scallions, then toss to coat them evenly with the dressing

Serve the kale salad alongside the miso-mushroom omelet, garnished with sesame seeds if desired

Enjoy your nutritious and delicious Kale Salad with Miso-Mushroom Omelet!