Ingredients:

• 2 cups almond flour
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• 1/4 cup coconut flour
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• 1/2 cup coconut sugar
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• 1/4 teaspoon sea salt
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• 1/2 cup coconut oil, melted
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• 1 teaspoon vanilla extract
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• 1/2 cup dairy-free chocolate chips
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• 1/2 cup chopped nuts e
• 
  
• g
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• , pecans, walnuts
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• 1/2 cup unsweetened shredded coconut
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Instructions:

Start by heating the oven to 350F 175C

Put almond flour, coconut flour, coconut sugar, and sea salt in a bowl and mix them together

Add the vanilla extract and melted coconut oil and mix well

Put the mix in the bottom of an 8x8-inch baking dish that has been greased

Cover the crust with chocolate chips, chopped nuts, and shredded coconut

After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown

Let it cool all the way down before cutting it into bars

Ingredients:

• 2 lbs beef chuck roast, sliced thinly
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• 1/2 cup soy sauce
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• 1/4 cup brown sugar
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• 1/4 cup sesame oil
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• 6 cloves garlic, minced
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• 1 small onion, chopped
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• 1 tablespoon ginger, minced
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• 2 tablespoons rice vinegar
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• 1 tablespoon sriracha sauce
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• 2 tablespoons sesame seeds, toasted
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• 4 green onions, sliced for garnish
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Instructions:

In a bowl, mix together soy sauce, brown sugar, sesame oil, garlic, onion, ginger, rice vinegar, and sriracha sauce

Place sliced beef in the slow cooker

Pour the sauce mixture over the beef, ensuring it's well coated

Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender

Once cooked, sprinkle toasted sesame seeds and green onions over the beef before serving

Ingredients:

• 2 oz cranberry juice
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• 1
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• 5 oz vodka
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• 0
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• 5 oz simple syrup
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• 8-10 fresh mint leaves
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• Ice cubes
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Instructions:

In a shaker, muddle mint leaves with simple syrup

Add vodka, cranberry juice, and ice cubes

Shake well

Strain into a chilled glass filled with ice

Garnish with a sprig of mint

Enjoy!

Ingredients:

• 2 ripe peaches, peeled and diced
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• 1 ripe mango, peeled and diced
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• 1/4 cup honey
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• 1 cup coconut water
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Instructions:

Diced peaches, mangoes, honey, and coconut water should all be put into a blender

Mix until it's smooth

Put the mix into popsicle molds

Put the sticks into the molds

Put it in the freezer for at least four hours, or until it's solid

Take them out of the molds and eat!

Ingredients:

• 4 ripe peaches, peeled and diced
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• 1/2 cup fresh mint leaves
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• 1 cup freshly squeezed lemon juice
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• 1/2 cup agave syrup or maple syrup
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• 4 cups cold water
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• Ice cubes, for serving
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Instructions:

In a blender, combine diced peaches, mint leaves, lemon juice, and agave syrup

Blend until smooth

Strain the mixture through a fine-mesh sieve into a pitcher to remove any pulp

Add cold water to the pitcher and stir well

Refrigerate until chilled, about 1 hour

Serve over ice cubes and garnish with additional mint leaves if desired

Ingredients:

• 1
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• 5 lbs boneless, skinless chicken breasts, diced
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• 1 can 15 oz black beans, drained and rinsed
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• 1 can 15 oz diced tomatoes, undrained
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• 1 cup frozen corn
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• 1 medium onion, chopped
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• 1 bell pepper, diced
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• 3 cloves garlic, minced
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• 1 teaspoon ground cumin
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• 1 teaspoon chili powder
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• 1/2 teaspoon smoked paprika
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• 1/4 teaspoon cayenne pepper optional
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• 4 cups chicken broth
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• Salt and pepper to taste
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• Tortilla chips, shredded cheese, avocado, and cilantro for garnish
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Instructions:

Place diced chicken, black beans, diced tomatoes, frozen corn, chopped onion, diced bell pepper, and minced garlic in the slow cooker

Add ground cumin, chili powder, smoked paprika, cayenne pepper if using, and season with salt and pepper to taste

Pour in the chicken broth and stir well to combine all ingredients

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors meld

Before serving, taste and adjust seasonings as needed

Serve hot, garnished with crushed tortilla chips, shredded cheese, sliced avocado, and fresh cilantro

Ingredients:

• 6 large russet potatoes, diced
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• 1 onion, chopped
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• 4 cloves garlic, minced
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• 6 cups chicken broth
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• 1 cup heavy cream
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• 1 cup shredded cheddar cheese
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• 1/2 cup cooked and crumbled bacon
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• 1/4 cup chopped chives
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• Salt and pepper to taste
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Instructions:

Diced potatoes, chopped onion, minced garlic, and chicken broth should all be put in a large pot

Once the mixture starts to boil, lower the heat and let it cook for 20 minutes, or until the potatoes are soft

Mash the potatoes a little with a potato masher, but leave some chunks for texture

Add heavy cream and cheddar cheese shreds and stir until the cheese melts and the soup becomes smooth

Add pepper and salt to taste

Serve hot with chopped chives and crumbled bacon on top

Ingredients:

• 4 ripe peaches, peeled and diced
• 
  
• 1/2 cup fresh mint leaves
• 
  
• 1 cup freshly squeezed lemon juice
• 
  
• 1/2 cup agave syrup or maple syrup
• 
  
• 4 cups cold water
• 
  
• Ice cubes, for serving
• 
  

Instructions:

In a blender, combine diced peaches, mint leaves, lemon juice, and agave syrup

Blend until smooth

Strain the mixture through a fine-mesh sieve into a pitcher to remove any pulp

Add cold water to the pitcher and stir well

Refrigerate until chilled, about 1 hour

Serve over ice cubes and garnish with additional mint leaves if desired

Ingredients:

• 2 oz cranberry juice
• 
  
• 1
• 
  
• 5 oz vodka
• 
  
• 0
• 
  
• 5 oz simple syrup
• 
  
• 8-10 fresh mint leaves
• 
  
• Ice cubes
• 
  

Instructions:

In a shaker, muddle mint leaves with simple syrup

Add vodka, cranberry juice, and ice cubes

Shake well

Strain into a chilled glass filled with ice

Garnish with a sprig of mint

Enjoy!