Ingredients:

• 1 ripe papaya, peeled, seeded, and cubed
• 
  
• 4 cups cold water
• 
  
• 1/4 cup lime juice
• 
  
• 2-4 tablespoons honey or agave syrup, to taste
• 
  
• Ice cubes, for serving
• 
  
• Lime slices, for garnish
• 
  
• Fresh mint leaves, for garnish
• 
  

Instructions:

Put the papaya cubes, cold water, lime juice, and honey or agave syrup in a blender

Mix until it's smooth

Pour the mixture into a pitcher through a fine-mesh sieve

Press down on the solids to get all the liquid out

Throw out any solids that are still in the sieve

Put the agua fresca in the fridge to get it cold

To serve, put ice cubes in each glass and pour the agua fresca over them

Add a slice of lime and some fresh mint leaves to the top of each glass

Before drinking, stir slowly

Have fun!

Ingredients:

• 1 lb shrimp, peeled and deveined
• 
  
• 4 cups corn kernels fresh or frozen
• 
  
• 1 onion, chopped
• 
  
• 2 cloves garlic, minced
• 
  
• 4 cups chicken or vegetable broth
• 
  
• 1 cup heavy cream
• 
  
• 1 tsp smoked paprika
• 
  
• 1/2 tsp cayenne pepper
• 
  
• Salt and pepper to taste
• 
  
• 2 tbsp olive oil
• 
  
• 2 tbsp butter
• 
  
• 2 tbsp all-purpose flour
• 
  
• Chopped fresh parsley for garnish
• 
  

Instructions:

In a large pot, heat olive oil and butter over medium heat

Add chopped onion and garlic, saut until softened, about 5 minutes

Sprinkle flour over the onion and garlic, stir well and cook for 2 minutes

Pour in chicken or vegetable broth, stirring constantly to avoid lumps

Add corn kernels, smoked paprika, cayenne pepper, salt, and pepper

Bring to a simmer and cook for 15 minutes

Using an immersion blender, blend the soup until smooth, or blend in batches in a regular blender and return to the pot

Stir in heavy cream and shrimp, cook for an additional 5-7 minutes until shrimp are pink and cooked through

Taste and adjust seasoning if needed

Serve hot, garnished with chopped fresh parsley

Ingredients:

• 200g tofu, pressed and cubed
• 
  
• 2 tablespoons soy sauce
• 
  
• 1 tablespoon sesame oil
• 
  
• 1 tablespoon rice vinegar
• 
  
• 1 tablespoon honey
• 
  
• 1 garlic clove, minced
• 
  
• 1 teaspoon grated ginger
• 
  
• 1 cup cooked quinoa
• 
  
• 1 cup steamed broccoli florets
• 
  
• 1/2 avocado, sliced
• 
  
• 1 carrot, julienned
• 
  
• 2 tablespoons sesame seeds, toasted
• 
  
• Green onions, thinly sliced, for garnish
• 
  

Instructions:

In a bowl, mix soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger

Add tofu cubes to the marinade, toss gently to coat, and let it marinate for at least 30 minutes

In a skillet over medium heat, cook marinated tofu until golden brown on all sides, about 8-10 minutes

Assemble your bento bowl by arranging cooked quinoa, steamed broccoli, avocado slices, julienned carrot, and cooked tofu

Sprinkle with toasted sesame seeds and garnish with green onions

Enjoy your delicious and nutritious tofu bento bowl!

Ingredients:

• 4 bone-in pork chops
• 
  
• Salt and black pepper to taste
• 
  
• 1 tablespoon olive oil
• 
  
• 1 cup cranberry sauce
• 
  
• 1/4 cup orange juice
• 
  
• 2 tablespoons Dijon mustard
• 
  
• 1 tablespoon honey
• 
  
• 1 teaspoon minced garlic
• 
  
• 1 teaspoon dried thyme
• 
  
• Fresh cranberries and chopped fresh parsley for garnish optional
• 
  

Instructions:

Turn on your oven and heat it up to 375F 190C

On both sides, season the pork chops with salt and black pepper

Warm up the olive oil in a skillet that can go in the oven over medium-high heat

It will take about two minutes on each side to brown the pork chops after you add them

Take the chops out and set them aside

Cranberry sauce, orange juice, Dijon mustard, honey, minced garlic, and dried thyme should all be mixed together in the same pan

Mix things together well

Add the cranberry mixture on top of the pork chops that have been seared and then put them back in the skillet

Put the dish in an oven that has already been heated for 25 to 30 minutes, or until the internal temperature reaches 145F 63C

For a festive touch, you can add fresh cranberries and chopped parsley as a garnish

Enjoy the baked cranberry pork chops with your favorite sides

Ingredients:

• 2 cups homemade vanilla ice cream
• 
  
• 1/2 cup milk
• 
  
• 1/4 cup peanut butter
• 
  
• 1/4 cup chocolate syrup
• 
  
• 1/4 cup crushed peanut butter cups
• 
  
• Whipped cream for topping
• 
  
• Additional crushed peanut butter cups for garnish
• 
  

Instructions:

In a blender, combine the homemade vanilla ice cream, milk, peanut butter, and chocolate syrup

Blend until smooth and creamy

Add the crushed peanut butter cups and pulse a few times to mix them in

Pour the milkshake into a glass

Top with whipped cream and garnish with additional crushed peanut butter cups

Serve immediately and enjoy!

Ingredients:

• 1 head of radicchio, thinly sliced
• 
  
• 2 oranges, peeled and segmented
• 
  
• 1/4 cup sliced almonds
• 
  
• 2 tablespoons olive oil
• 
  
• 1 tablespoon balsamic vinegar
• 
  
• 1 teaspoon maple syrup
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a large bowl, combine the sliced radicchio and orange segments

In a small skillet, toast the sliced almonds over medium heat until golden brown, about 3-4 minutes

Add the toasted almonds to the bowl with the radicchio and oranges

In a small jar, combine the olive oil, balsamic vinegar, maple syrup, salt, and pepper

Shake well to emulsify

Pour the dressing over the salad and toss gently to coat

Serve immediately as a refreshing and nutritious salad option

Ingredients:

• 1 cup quinoa
• 
  
• 2 cups water
• 
  
• 2 tablespoons soy sauce
• 
  
• 2 tablespoons maple syrup
• 
  
• 1 tablespoon rice vinegar
• 
  
• 1 teaspoon sesame oil
• 
  
• 1 teaspoon minced ginger
• 
  
• 2 cloves garlic, minced
• 
  
• 2 cups mixed vegetables such as bell peppers, carrots, broccoli
• 
  
• 2 green onions, chopped
• 
  
• 1 tablespoon sesame seeds, for garnish
• 
  

Instructions:

Use cold water to rinse the quinoa

Mix quinoa and water in a saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 minutes, or until the quinoa is fluffy and the water is out

To make the teriyaki sauce, mix the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small bowl with a whisk

Warm up some oil in a big pan over medium-high heat

It will take about 5 to 7 minutes of cooking after adding the mixed vegetables

Put the cooked quinoa in the pan with the vegetables

Then pour the teriyaki sauce over the whole thing

Mix everything together well and cover it all evenly

Add two to three more minutes of cooking to heat everything through

Take it off the heat and add chopped green onions and sesame seeds to the top before serving

Ingredients:

• 1 bunch kale, washed and dried
• 
  
• 1/4 cup nutritional yeast
• 
  
• 1 tablespoon olive oil
• 
  
• 1/2 teaspoon garlic powder
• 
  
• 1/2 teaspoon onion powder
• 
  
• 1/4 teaspoon paprika
• 
  
• Salt, to taste
• 
  

Instructions:

Preheat oven to 300F 150C

Remove the tough stems from the kale and tear into bite-sized pieces

In a bowl, mix together nutritional yeast, olive oil, garlic powder, onion powder, paprika, and salt

Add kale pieces to the bowl and toss until evenly coated with the seasoning mixture

Spread kale in a single layer on a baking sheet lined with parchment paper

Bake for 10-15 minutes, or until kale is crispy but not burnt

Allow kale chips to cool slightly before serving

Ingredients:

• 1 large cauliflower, cut into florets
• 
  
• 1 cup full-fat coconut milk
• 
  
• 2 tbsp coconut oil
• 
  
• 1 onion, finely chopped
• 
  
• 3 cloves garlic, minced
• 
  
• 1 tbsp grated ginger
• 
  
• 1 tsp ground turmeric
• 
  
• 1 tsp ground cumin
• 
  
• 1 tsp ground coriander
• 
  
• 1/2 tsp chili powder
• 
  
• 1/2 tsp paprika
• 
  
• 1/2 tsp salt
• 
  
• 1/4 cup chopped cilantro, for garnish
• 
  

Instructions:

Preheat oven to 400F 200C

Spread cauliflower florets on a baking sheet lined with parchment paper

Drizzle with 1 tbsp of coconut oil and toss to coat

Roast in the preheated oven for 20-25 minutes, until tender and lightly browned

In a large skillet, heat the remaining coconut oil over medium heat

Add chopped onion, garlic, and ginger

Saut until softened and fragrant, about 5 minutes

Stir in ground turmeric, cumin, coriander, chili powder, paprika, and salt

Cook for another minute until spices are fragrant

Pour in coconut milk and bring to a simmer

Let it cook for 5 minutes, stirring occasionally

Add roasted cauliflower florets to the skillet and toss to coat with the sauce

Cook for another 5 minutes until heated through

Garnish with chopped cilantro before serving

Enjoy your Paleo Indian Butter Cauliflower!

Ingredients:

• 1 1/2 cups all-purpose flour
• 
  
• 1 tablespoon sugar
• 
  
• 1 teaspoon salt
• 
  
• 2 teaspoons active dry yeast
• 
  
• 2/3 cup warm water
• 
  
• 2 tablespoons olive oil
• 
  
• 1/2 cup pizza sauce
• 
  
• 1 1/2 cups shredded mozzarella cheese
• 
  
• Your favorite pizza toppings e
• 
  
• g
• 
  
• , pepperoni, bell peppers, onions
• 
  
• 1/2 teaspoon dried oregano
• 
  
• 1/4 teaspoon garlic powder
• 
  

Instructions:

Mix flour, sugar, and salt together in a bowl

Mix yeast with warm water in a different bowl

Let it sit for 5 minutes until it foams up

Olive oil should be added to the yeast mix

Add the wet mixture to the dry ingredients slowly and knead them together until a soft dough forms

In a warm place, cover the dough and let it rise for an hour

Set your oven to 475F 245C before you start cooking

On a floured surface, roll out the pizza dough to the thickness you want

Spread the dough out on a baking sheet or pizza stone that has been greased

Cover the dough with pizza sauce, leaving a little space around the edges for the crust

Cover the sauce with a thin layer of mozzarella cheese

Add the things you like on your pizza

On top, mix dried oregano and garlic powder

It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and browned

Cut it up and enjoy!