Ingredients:

• 1 lb ziti pasta


• 1 jar 24 oz marinara sauce


• 1 lb ricotta cheese


• 2 cups shredded mozzarella cheese


• 1/2 cup grated Parmesan cheese


• 2 cloves garlic, minced


• 1 teaspoon dried oregano


• 1 teaspoon dried basil


• Salt and pepper to taste


• Fresh basil leaves for garnish optional

Instructions:

Preheat oven to 375F 190C

Cook ziti pasta according to package instructions until al dente

Drain and set aside

In a large bowl, mix together marinara sauce, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, minced garlic, dried oregano, dried basil, salt, and pepper

Add cooked ziti pasta to the sauce mixture and stir until well combined

Transfer the mixture to a greased 9x13-inch baking dish

Sprinkle the remaining 1 cup of mozzarella cheese over the top

Cover the baking dish with aluminum foil and bake for 25 minutes

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown

Garnish with fresh basil leaves if desired

Serve hot and enjoy!

Ingredients:

• 4 boneless chicken breasts


• 2 tablespoons olive oil


• 1 onion, finely chopped


• 2 cloves garlic, minced


• 2 tablespoons paprika


• 1 cup chicken broth


• 1 cup sour cream


• Salt and pepper to taste


• Chopped parsley for garnish

Instructions:

Heat olive oil in a large skillet over medium heat

Add chopped onion and minced garlic, saut until softened

Add boneless chicken breasts to the skillet, season with salt, pepper, and paprika

Cook until browned on both sides

Pour in chicken broth, cover, and simmer for 15 minutes or until chicken is cooked through

Stir in sour cream until well combined and heated through

Garnish with chopped parsley before serving

Ingredients:

• 200g assorted cured meats e


• g


• , salami, prosciutto


• 200g assorted cheeses e


• g


• , mozzarella, provolone, aged cheddar


• 1 cup mixed olives


• 1 cup marinated artichoke hearts


• 1 cup roasted red peppers


• 1/2 cup cherry tomatoes


• 1/4 cup balsamic glaze


• 1/4 cup extra virgin olive oil


• 1 tablespoon fresh basil leaves, chopped


• Crackers or sliced baguette, for serving

Instructions:

Put the cured meats and cheeses on a large platter and arrange them so that they look good

Cut up some artichoke hearts, cherry tomatoes, olives, and fill in the gaps

Add extra virgin olive oil and balsamic glaze to the meats, cheeses, and vegetables

For a fresh herb smell, sprinkle chopped basil leaves all over the platter

On the side, put crackers or sliced baguette

Ingredients:

• 1


• 5 lbs beef chuck roast, thinly sliced


• 1 cup pineapple chunks


• 1/2 cup soy sauce


• 1/4 cup brown sugar


• 3 cloves garlic, minced


• 1 teaspoon ginger, minced


• 1 tablespoon cornstarch


• 2 tablespoons water


• Sesame seeds and green onions for garnish optional

Instructions:

In a bowl, mix soy sauce, brown sugar, garlic, and ginger

Place beef slices and pineapple chunks in the slow cooker

Pour the soy sauce mixture over the beef and pineapple

Cover and cook on low for 6-8 hours or high for 3-4 hours

In a small bowl, mix cornstarch and water to create a slurry

Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce

Serve over rice or noodles, garnished with sesame seeds and green onions if desired

Ingredients:

• 1 lb chicken breast, diced


• 2 cups cherry tomatoes, halved


• 3 cloves garlic, minced


• 1 onion, diced


• 2 cups chicken broth


• 8 oz penne pasta


• 1/4 cup balsamic vinegar


• 1/4 cup grated Parmesan cheese


• 2 tbsp olive oil


• 1/4 cup fresh basil leaves, chopped


• Salt and pepper to taste

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the chicken breast pieces and cook until they turn brown

Add the minced garlic and diced onion and cook until the food smells good

Pineapple, chicken broth, and penne pasta should all be stirred in

Bring to a boil, then lower the heat and let it cook while you soak up most of the liquid

Grate some Parmesan cheese, add some balsamic vinegar, and chop up some fresh basil leaves

Add pepper and salt to taste

If you want, you can serve it hot with extra Parmesan and basil on top

Ingredients:

• 1 cup canned pumpkin puree


• 1 cup unsweetened almond milk


• 1 ripe banana


• 1/2 cup vanilla Greek yogurt


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon vanilla extract


• 1 tablespoon honey optional


• Ice cubes optional

Instructions:

Mix everything together in a blender

Mix until it's creamy and smooth

You can make it colder by adding ice cubes and blending again

Try it out and add honey if you think it needs more sweetness

Pour your healthy vanilla pumpkin smoothie into a glass and enjoy!

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed


• 3 tablespoons tahini


• 2 cloves garlic, minced


• 1/4 cup fresh lemon juice


• 2 tablespoons olive oil


• 1 teaspoon ground cumin


• 1/2 teaspoon paprika


• 1/4 teaspoon cayenne pepper adjust to taste


• Salt to taste


• 2 tablespoons chopped fresh parsley, for garnish


• Zest of 1 lemon, for garnish

Instructions:

In a food processor, combine the chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, paprika, cayenne pepper, and a pinch of salt

Blend the mixture until smooth and creamy, scraping down the sides of the bowl as needed

If the houmous is too thick, you can add a bit of water to achieve your desired consistency

Taste the houmous and adjust the seasoning by adding more salt or cayenne pepper if needed

Transfer the houmous to a serving bowl

Garnish the houmous with chopped fresh parsley and lemon zest

Serve the lemony spiced houmous with pita bread, vegetable sticks, or as a dip for your favorite snacks

Ingredients:

• 4 salmon fillets


• 1 tablespoon olive oil


• 1 teaspoon smoked paprika


• 1 teaspoon cumin


• Salt and pepper to taste


• 8 small taco shells


• 1 cup shredded lettuce


• 1 cup cherry tomatoes, halved


• 1/2 red onion, finely diced


• 1/4 cup fresh cilantro, chopped


• 2 avocados, diced


• Juice of 2 limes

Instructions:

Warm up the grill over medium-high heat

For the marinade, put olive oil, cumin, salt, and pepper in a small bowl and mix them together

Brush the marinade all over the salmon fillets, making sure both sides are well covered

The salmon fillets should be cooked for 4 to 5 minutes on each side on a hot grill, or until they are done and have a nice grill mark

Warm up the taco shells on the grill for about one minute on each side while the salmon cooks

To make the avocado salsa, put chopped red onion, cilantro, diced avocados, shredded lettuce, and lime juice in a medium-sized bowl

Take the salmon off the grill when it's done and break it up into small pieces

Put together the tacos by putting some avocado salsa on each shell and then adding pieces of grilled salmon on top of that

Enjoy the Grilled Salmon Tacos with extra lime wedges

Ingredients:

• 3 lbs brisket


• 1 onion, sliced


• 4 cloves garlic, minced


• 1 cup beef broth


• 1/4 cup soy sauce


• 2 tablespoons Worcestershire sauce


• 2 tablespoons brown sugar


• 1 tablespoon chili powder


• 1 teaspoon cumin


• 1 teaspoon paprika


• 1/2 teaspoon black pepper


• 1/4 teaspoon cayenne pepper


• Salt to taste


• Homemade flour tortillas


• Toppings: salsa, diced onions, cilantro, lime wedges

Instructions:

In a slow cooker, place sliced onions and minced garlic at the bottom

Place the brisket on top of the onions and garlic

In a bowl, mix beef broth, soy sauce, Worcestershire sauce, brown sugar, chili powder, cumin, paprika, black pepper, cayenne pepper, and salt

Pour the mixture over the brisket

Cover and cook on low for 8 hours or until the brisket is tender and easily shreds with a fork

Once cooked, remove the brisket from the slow cooker and shred it using two forks

Warm up the homemade flour tortillas

Assemble tacos by placing shredded brisket on tortillas and topping with salsa, diced onions, cilantro, and a squeeze of lime juice

Serve and enjoy!

Ingredients:

• 1 cup almond flour


• 1 cup shredded coconut


• 1/2 cup almond butter


• 1/4 cup maple syrup


• 1/4 cup melted coconut oil


• 1/4 cup dairy-free chocolate chips


• 1/4 cup chopped nuts e


• g


• , almonds, walnuts


• 1/4 cup dried fruit e


• g


• , cranberries, raisins

Instructions:

Put almond flour and shredded coconut in a large bowl and mix them together

Melt the coconut oil and add it to the bowl with the almond butter

Mix everything together well

Add the chocolate chips, chopped nuts, and dried fruit and mix them in until they are spread out evenly

Firmly press the mixture into an 8x8-inch pan that has been lined with parchment paper

Put in the fridge for at least an hour, or until it gets firm

Cut it into bars or squares and serve after it's set