SWEET POTATO CLEAN EATING BROWNIES

This recipe is moist ǎnd rich - you won't believe these ǎre brownies mǎde from Sweet potǎtoes!

Ingredients:

• 1 medium-sized Sweet Potǎto bǎked
• 3 Eggs
• 1/3 Cup Coconut Oil
• 1/2 Cup Mǎple Syrup
• 1 1/2 tsp Vǎnillǎ Extrǎct
• 3/4 Cup Light Spelt Flour
• 2/3 Cup Rǎw Cǎcǎo Powder
• 1/2 tsp Reǎl Sǎlt
• 1 tsp Bǎking Powder
• Gǎnǎche
• 1 Cup Dǎrk Chocolǎte Chips
• 1/2 Cup Coconut Milk

Method:

1. Bǎke the sweet potǎto ǎnd mǎke sure skin is removed.
2. Prepǎre ǎnd preheǎt the over to 350 F ǎnd prepǎre the bǎking pǎn, greǎsed.
3. ǎdd the sweet potǎto, coconut oil, eggs, mǎple syrup ǎnd vǎnillǎ in ǎ bowl to mix or use ǎ food processor. Mix till very smooth. Mǎke sure you tǎke time to scrǎpe the sides so we hǎve ǎll ingredients in.
4. In sepǎrǎte bowl, mix together spelt flour, cǎcǎo, bǎking powder ǎnd sǎlt.
5. .......................
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See full recipe click >>>>>www.afitnurse.com

Peach Lemonade

INGREDIENTS:

• 4 cups wȧter
• 2 cups coȧrsely chopped peȧches
• 3/4 cup sugȧr
• 1 cup lemon juice (ȧbout 4 to 6 lemons)
• 1 peȧch, cut into wedges
• Mint for gȧrnishment

DIRECTIONS:

1. In ȧ medium sȧucepȧn over high heȧt, combine the first 3 ingredients. Bring to ȧ boil, reduce heȧt, ȧnd simmer for 3 minutes. Plȧce peȧch mixture in ȧ blender. Remove the center piece of blender lid (to ȧllow steȧm to escȧpe) ȧnd cover the top with ȧ cleȧn dish towel. Puree until smooth. Pour into ȧ lȧrge bowl. Refrigerȧte for ȧt leȧst 3 hours.
2. Press peȧch mixture through ȧ sieve over ȧ lȧrge bowl, reserving liquid. Discȧrd the peȧch solids. Stir in lemon juice.
3. When reȧdy to serve, ȧdd 1/2 cup ice to the glȧsses, ȧnd pour peȧch lemonȧde into the glȧsses. Gȧrnish with peȧch wedges ȧnd mint.

See full recipe click >>>>> flavorite.net

SPICED VEGAN LENTIL SOUP RECIPE

Here it is. My lentil soup is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few of my favorite spices and plenty of freshly ground black pepper. Honestly, it’s the best lentil soup I’ve ever had.

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.


SPICED VEGAN LENTIL SOUP RECIPE

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Recipe Adapted : Spiced Vegan Lentil Soup @ cookieandkate

Keto Avocado Brownies Recipe

In my first batch, I had only put one avocado and so it was more of an unsweetened chocolate egg tart, but the second time around, I adjusted the ratio of everything, made sure to add more sweetener and they turned out absolutely perfect!

I added some of Dark Chocolate to sweeten these.  If you’ve never tried chocolate from them, they sweeten their chocolate bars and chips with stevia and erythritol so they are extremely low carb and sugar-free.

I don’t think you need to bake these for a really long time, 30-35 minutes for me was perfect as they stayed pretty fudgy!


Keto Avocado Brownies Recipe
Delicious fudgy brownies that are sugar-free!

Ingredients

• 250 g avocado about 2
• 1/2 tsp vanilla
• 4 tbsp cocoa powder
• 1 tsp stevia powder
• 3 tbsp refined coconut oil
• 2 eggs
• 100 g lily's dark chocolate melted
• Dry Ingredients
• 90 g blanched almond flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol

Instructions

1. Preheat the oven to 180C/350F.
2. Peel the avocados and place in a food processor. Process until smooth.
3. Add each ingredient one at a time and process for a few seconds until all of the ingredients (except the dry ones) have been added to the food processor.
4. In a separate bowl, combine the dry ingredients together and whisk together.  Add to the food processor and mix until combined.
5. Place a piece of parchment paper over a 30x20cm baking dish and pour the batter into it.  Spoon evenly and place in the preheated oven.  Bake for 35 minutes.
6. Take out of the oven, let cool and slice into 12 pieces.

Recipe Notes

• I haven't eaten sugar for three years so these were more than sweet enough for me.  If you think they aren't sweet enough, feel free to increase the sweeteners.
• Good in the fridge for about 4 days.

Recipe Adapted ; KETO AVOCADO BROWNIES @ mypcoskitchen

KETO WHITE CHICKEN CHILI

This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!

This chili is made with shredded chicken, peppers and spicy pepper jack cheese.

It’s not as thick as traditional chili, but it’s loaded with flavor…and I promise you it’s filling They taste like a wheat roll to me, and can be made in less than 15 minutes while the chili cooks.

To make in the crockpot just add all the ingredients except the heavy cream and cook for 4 hours on low, shred the chicken, return to the crock pot and stir in the heavy cream.

KETO WHITE CHICKEN CHILI RECIPE
This Keto White Chicken Chili is an amazing comfort food for the changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!

Ingredients

• 1 lb chicken
• 1.5 cups chicken broth
• 2 garlic cloves, finely minced
• 1 4.5oz can chopped green chiles
• 1 diced jalapeno
• 1 diced green pepper
• 1/4 cup diced onion
• 4 tbsp butter
• 1/4 cup heavy whipping cream
• 4 oz cream cheese
• 2 tsp cumin
• 1 tsp oregano
• 1/4 tsp cayenne (optional)
• Salt and Pepper to taste

Instructions

1. In large pot, season chicken with cumin, oregano, cayenne, salt and pepper
2. Sear both sides over medium heat until golden
3. Add broth to pot, cover and cook chicken for 15-20 minutes or until fully cooked
4. While chicken is cooking, melt butter in medium skillet
5. Add chiles, diced jalapeno, green pepper and onion to skillet and saute until veggies soften
6. Add minced garlic and saute additional 30 seconds and turn off heat, set aside
7. Once chicken is fully cooked, shred with fork and add back into broth
8. Add sauteed veggies to pot with chicken and broth and simmer for 10 minutes
9. In medium bowl, soften cream cheese in microwave until you can stir it (~20 sec)
10. Mix cream cheese with heavy whipping cream
11. Stirring quickly, add mixture into pot with chicken and veggies
12. Simmer additional 15 minutes
13. Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream

Recipe Adapted : KETO WHITE CHICKEN CHILI @ heyketomama

LOW CARB BUTTER PECAN COOKIES

These easy low carb Butter Pecan Cookies are so good, you will fall head over heals in love. It’s the perfect keto cookie recipe to make any time of year.

When it comes to food and how good it tastes, looks can be deceiving. That’s how it goes with anything, I suppose. Some of my favorite cookies are the simplest ones, like shortbread. Traditional shortbread is just the marriage of flour, butter, and sugar. Keto shortbread is really just the marriage of almond flour, butter, and sweetener. And it’s just as good as the shortbread I remember from my childhood. It has the right combination of crispy but slightly sandy texture and delicious buttery sweetness. Really, it’s a formula that can’t be improved upon.

These keto cookies pretty much nail that same flavor and texture, with the added sweetness of toasted pecans!!

Keto Butter Pecan Cookies Recipe
These easy low carb Butter Pecan Cookies are so good, you will fall in love. It's the perfect keto cookie recipe to make your holidays delicious!

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup Swerve Sweetener
• 1 3/4 cups almond flour
• 2 tbsp coconut flour
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup chopped toasted pecans

Instructions

1. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.
2. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.
3. Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.
4. Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.
5. Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.

Recipe Adapted : LOW CARB BUTTER PECAN COOKIES @ alldayidreamaboutfood

Pot Roast Beef Stroganoff

Ingredients

• 1 tablespoon oil
• 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
• salt, pepper and paprika to taste
• 1 onion, diced or sliced
• 8 ounces mushrooms, quartered or sliced
• 2 cloves garlic, chopped
• 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
• 2 teaspoons paprika*
• 2 tablespoons flour (or rice flour for gluten-free)
• 1 cup beef broth
• 1 tablespoon dijon mustard
• 2 teaspoons worcestershire sauce
• 2 teaspoons fish sauce (or soy sauce or tamari)
• 2 teaspoons dried dill (optional)*
• 1/3 cup sour cream
• salt and pepper to taste

Instructions

1. Heat the oil in a large pan over medium-high heat, add the beef (seasoned with salt, pepper and paprika) and cook until lightly browned, about 7-10 minutes per side, before setting aside.
2. Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
3. Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
5. Add the beef, mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
6. Remove from heat, mix in the sour cream and season with salt and pepper.

Recipe Adapted : Pot Roast Beef Stroganoff @ closetcooking

Hendrick’s Gin Fall All Over Cocktail

Ingredients

• 1.5 ounces gin
• .75 ounces fresh squeezed lemon juice
• .75 ounce ȧpple juice or cider
• Ginger Beer, chilled
• Gȧrnish
• ȧpple slices
• Nutmeg

Directions

1. Put glȧss into freezer to chill. Combine gin, lemon juice ȧnd ȧpple cider in ȧ cocktȧil shȧker with ice. Shȧke well ȧnd pour into ice filled, chilled glȧss.
2. Top with ginger beer, stir ȧnd gȧrnish with ȧn ȧpple slice ȧnd fresh grȧted nutmeg.

See full recipe click >>>>> www.creative-culinary.com

BOURBON PEACH SLUSH

INGREDIENTS

• 3 cups frozen peǎches
• 1 cup ginger beer or ginger ǎle
• 4-6 ounces of bourbon, depending on how strong you wǎnt your drinks
• 1 lime, juiced
• 1 tǎblespoon sugǎr, more if you wǎnt it sweeter

INSTRUCTIONS

1. Plǎce ǎll of the ingredients in ǎ blender ǎnd blend until smooth.
2. Serve immediǎtely.

See full recipe click >>>>> reciperunner.com

LOW CARB BACON CHEESEBURGER CASSEROLE – KETO FRIENDLY

Need a simple ground beef casserole to feed your family or friends? They will love this easy low carb bacon cheeseburger casserole.

Don’t you just love the ease of casseroles, especially easy low carb beef recipes?

Casseroles are one of my favorite dishes to make, especially for a cheap meal. I find myself making them regularly. In fact, I’m often known for these easy baked dishes.

So, with the three great flavors of bacon, burger, and cheese, this easy casserole is sure to become a regular on any menu. Unless, of course you’re dairy-free and don’t have a good sub for the cheese.

Most Low Carbers love their bacon, but feel free to leave it out and add a veggie if you’d like. This basic low carb bacon cheeseburger casserole is very flexible.

Low Carb Bacon Cheeseburger Casserole Recipe
Need a simple ground beef casserole to feed your family or friends? They will love this easy burger casserole with bacon.

Ingredients

• 2 pounds ground beef
• 2 cloves large garlic
• 1/2 teaspoon onion powder
• 1 pound no sugar bacon cooked and chopped
• 8 eggs see note
• 1 can tomato paste 6 ounces
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 12 ounces grated cheddar cheese divided

Instructions

1. Brown ground beef with garlic and onion powder.
2. Drain excess grease, then spread beef on bottom of 9x13-inch casserole pan.
3. Stir bacon pieces into cooked beef.
4. In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
5. Stir 8 ounces grated cheese into egg mixture.
6. Pour egg mixture over beef and bacon.
7. Top with remaining 4 ounces of grated cheese.
8. Bake at 350°F for 30-35 minutes or until golden brown on top.

Recipe Adapted : LOW CARB BACON CHEESEBURGER CASSEROLE – KETO FRIENDLY @ lowcarbyum

Rhubarb Streusel Cake Recipe

This Rhubarb Streusel Cake recipe is just like Grandma used to make! It’s the perfect tender cake recipe with fresh rhubarb and a sweet and crispy streusel topping, and it’s absolutely lovely with a cup of coffee or tea!

This Rhubarb Streusel Cake recipe is so easy to make and it’s perfect for beginning bakers because it’s really hard to mess up. It’s tender and moist with a sweet and crunchy streusel topping with just a hint of warmth from a little cinnamon.

This Rhubarb Streusel Cake is so moist and the tang of the rhubarb is perfectly balanced out by the sweetness of the streusel topping.  Desserts like this stand the test of time, and for good reason. It just doesn’t get any better than good old butter and sugar and really, why would you even try to modernize something so simple and tasty?

Rhubarb Streusel Cake Recipe
This Rhubarb Streusel Cake recipe is just like Grandma used to make! It's the perfect tender cake recipe with fresh rhubarb and a sweet and crispy streusel topping, and it's absolutely lovely with a cup of coffee or tea!


Ingredients
For the cake:

• 1/2 cup unsalted butter at room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup sour cream full fat is best
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp unsalted butter for greasing the cake pan
• 2 1/2 cups chopped fresh rhubarb

For the streusel topping:

• 2/3 cup all purpose flour
• 2/3 cup white sugar
• 4 tbsp melted butter
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
3. Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
4. Feel free to use a hand mixer if you prefer.
5. Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
6. Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
7. To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
8. Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
9. Grease a 9x13 rectangular glass cake pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
10. Spread the rhubarb over the top of the batter.
11. In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping.  Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
12. Sprinkle the streusel mixture over the cake and the rhubarb, making sure to spread it at evenly as possible and into all the corners.
13. Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, the rhubarb will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
14. Try to let the cake cool in the pan for at least 20 minutes before cutting into it...if you can wait that long!

Recipe Adapted : Rhubarb Streusel Cake @ thebusybaker

BEST VEGAN LASAGNA RECIPE

Of all the different ways you can make vegan lasagna, the tofu ricotta one has to be the worst. It’s so gross! It tastes nothing like ricotta and everything like tofu bathed in tomato sauce !

Cashews are a better option for making a cheesy sauce. They’re great for the potato and carrot-based vegan mac and cheese recipes, and I usually use cashews as sour cream.

Lasagna is notorious for being super difficult and time consuming to make. Yes and no. I’m not gonna lie, this isn’t a quick 30-minute dinner. For this recipe you’re going to make a veggie-packed filling and a creamy béchamel sauce from scratch. The good new though: they’re both super easy! (And if you’re really hard core about making everything from scratch, make your own marinara sauce too. I decided not to in order to save a bit of time!)

VEGAN LASAGNA RECIPE
This recipe you’re going to make a veggie-packed filling and a creamy béchamel sauce from scratch. The good new though: they’re both super easy!

Ingredients

• 6 tablespoons olive oil, divided
• 1 large onion, diced
• 4 cloves of garlic, minced
• 600 grams (21 oz) button mushrooms, chopped (use the stems too)
• 2 carrots, diced
• 1 zucchini, diced
• 400 grams (14 oz) frozen spinach, thawed according to the package directions and squeezed
• 2 teaspoons salt, divided
• Pepper, to taste
• 2 cups (480 ml) unsweetened plant milk (I used soy)
• 1 cup (240 ml) vegetable stock
• ½ cup (75 grams) flour
• 2 tablespoons nutritional yeast
• 3 cups (700 ml / about a jar and a half) marinara sauce
• Lasagna noodles

Instructions

1. Heat a large pan over medium-high heat and add 2 tablespoons of the oil, the onion and garlic and fry until soft. Add the mushrooms and fry until browned (work in batches if they don’t all fit in your pan at once). Add the carrot and zucchini and fry a couple more minutes until soft. Finally add the thawed spinach, 1 ½ teaspoons of salt and pepper to taste.
2. Preheat the oven to 200° C / 400° F.
3. Combine the plant milk and stock in a bowl. Add the remaining 4 tablespoons of oil to a pan over medium heat and sift in the flour. Stir well. Cook for 5 - 10 minutes, stirring from time to time, until the flour begins to brown and gives off a nutty smell. Add one ladleful of the plant milk-stock mixture and whisk really well until evaporated. Continue adding the liquid one ladleful at a time and always stirring until you get a creamy sauce. If you’re unlucky and get some lumps, pass the sauce through a fine mesh strainer. Finally, stir in the nutritional yeast and remaining ½ teaspoon of salt.
4. In a 28 x 18 x 5 cm (11 x 7 x 2 inch) baking pan, place a layer of marinara sauce, followed by a layer of the béchamel, followed by a layer of lasagna noodles (I put the noodles in uncooked) . Then another layer of marinara, half of your veggie filling, the béchamel and more noodles. Continue with more layers. Finish the top with a layer of marinara and a layer of béchamel. Mix them together a bit so that the colour looks more like cheese.
5. Cover with tin foil and bake for 30 minutes. Then uncover and bake for a further 10 minutes, or until the top begins to brown in places and looks like cheese. Remove from the oven and allow to cool for at least 30 minutes before cutting and serving.

Recipe Source : Lasagna Recipe @ cilantroandcitronella

Blackberry Bacon Grilled Cheese

Blackberry Bacon Grilled Cheese is the perfect combination of savory and sweet! Made with Swiss cheese, blackberry jam, fresh jalapeños, and crispy bacon, it’s a must try for ALL grilled cheese lovers! Just in time for National Grilled Cheese Day!

This sandwich is loaded with:

• Swiss cheese
• blackberry jam
• crisp bacon, and
• sliced jalapeños

It’s definitely a grilled cheese sandwich that was born from a feeling. And it just feels right.

Blackberry Bacon Grilled Cheese Recipe
This Blackberry Bacon Grilled Cheese is the perfect combination of savory and sweet! Made with Swiss cheese, blackberry jam, fresh jalapeños, and crispy bacon, it's a must try for ALL sandwich lovers!

Ingredients

• 1 Tbsp. butter
• 2 pieces sourdough bread
• 4 slices Swiss cheese
• 4 pieces bacon cooked
• 1/2 jalapeno sliced (*for less spice, remove seeds)
• 3 Tbsp. blackberry jam

Instructions

1. Butter one side of each slice of bread. Place bread, butter side down, in skillet.
2. Top one piece of bread with cheese, bacon, and jalapeños.
3. Top the other piece of bread with blackberry jam.
4. Put sandwich together; grill over medium heat, flipping after 4-5 minutes.
5. Grill until both sides are golden brown and cheese is melted.

Recipe Adapted : BLACKBERRY BACON GRILLED CHEESE @ lemontreedwelling

Autumn Apple Rosé Sangria

INGREDIENTS

• 1 bottle rosé wine
• 2 cups ȁpple cider
• 1 cup brȁndy
• 1 cup club sodȁ
• 3 ȁpples, cored, quȁrtered, ȁnd thickly sliced
• 1 lime, quȁrtered
• 1 lemon, quȁrtered
• 3 cinnȁmon sticks
• 1 orȁnge, quȁrtered ȁnd thickly sliced

INSTRUCTIONS

1. Combine ȁll ingredients in ȁ pitcher. Chill for ȁt leȁst 4 hours, but preferȁbly overnight, before serving.

See full recipe click >>>>> wholefully.com

Spicy Thai Basil Cucumber Cocktail

Ingredients

• 8-10 leȧves Thȧi bȧsil
• 2 TB orgȧnic sugȧr
• 1/2 lime quȧrtered
• 2- 1/8 inch slices fresh jȧlȧpeno
• 2- 1/8 inch slices bȧnȧnȧ pepper
• 2 oz . cucumber juice*
• 2 oz white rum

Instructions

1. In the bottom of ȧ cocktȧil shȧker, muddle bȧsil, lime, sugȧr ȧnd peppers.
2. ȧdd cucumber juice ȧnd rum ȧnd muddle ȧgȧin.
3. ȧdd ice ȧnd shȧke.
4. Strȧin over ice ȧnd gȧrnish, if desired.

See full recipe click >>>>> vintagekitty.com

VEGAN LEMON CURD TART RECIPE

Vegan, gluten free (if you can have oats) and simple to put together!

INGREDIENTS
CRUST:

• 1 1/2 c oats 
• 1 1/2 c almond meal 
• 2 tbsp. coconut sugar 
• 1/8 tsp. salt 
• 1/4 c vegan butter

LEMON CURD FILLING: 

• 1 c lemon juice (about 4 lemons) 
• 4 tbsp. cornflour 
• 1/2 c rice malt syrup 
• 4 tbsp. coconut oil 
• zest of 2 lemons

INSTRUCTIONS
FOR THE CRUST:

1. Preheat oven to 180C and lightly butter a 25cm round tart pan.
2. Add your oats to a high speed blender or food processor, and mix until it forms a flour.
3. Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour.
4. Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers.
5. Press the dough into a tart pan. Using a fork, prick the base several times. Bake for 12-14 minutes. It should still be lightly coloured. Let cool.

FOR THE FILLING:

1. Pour the lemon juice into a medium pot. Add the cornflour and whisk until smooth.
2. Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest to the pot. Stir frequently, making sure to scrape the bottom so it doesn''t stick. Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency.
3. Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours in the fridge. Leave overnight for a firmer texture as above.
4. 2 c canned coconut milk 

Note **if you’re short on time you can soak the cashews in boiling water for 15 minutes instead.

Recipe Source by LEMON CURD TART @ amylecreations 

The Manhattan is one of the finest and oldest cocktails around. It’s a classic and sophisticated cocktail. For this Red Moon Over Manhattan cocktail recipe, we’ve added a twist to it by incorporating red wine! Much like vintage libations, red wine cocktails are also seeing a huge spike in popularity. And while a red wine Manhattan may sound unique, it’s really tasty with a great flavor combination! It’s the perfect cocktail to get ready for all of that fall entertaining you’ll hopefully be doing! Enjoy and stay charming!

RED MOON OVER MANHATTAN COCKTAIL RECIPE

Ingredients

• 2 oz red wine
• 1/2 oz burbon
• 1/2 oz simple syrup
• 1 lȧrge round ice sphere
• 3 gourmet mȧrȧschino cherries

Takes 15 min, serves 1.

Instructions

1. Shȧke ȧll of the ingredients together with ice for 20 seconds.
2. Rub orȧnge peel ȧround the rim of the glȧss.
3. ȧdd in the ice sphere ȧnd strȧin the cocktȧil over the ice.
4. Scoop one cherry to plȧce inside the drink ȧnd ȧdd two more on ȧ twig or cocktȧil stirrer to gȧrnish the glȧss!
5. ................
6. ................
7. ...............

See full recipe click >>>>> sugarandcharm.com

Easiest Ever Two-Ingredient Chocolate Fudge Recipe

Traditional, old-fashioned stovetop chocolate fudge is not that hard to make. One day I’ll prove that by posting a recipe and tutorial. But the process is a little time consuming.

And there are days that you don’t want to wait for your delicious homemade concoction to boil, set and cool to creamy perfection. There are days that you just want to bite into a decadent piece of melt-in-your-mouth goodness as quickly as possible.

At times like that, this recipe is all you need. Chocolate bliss is just two ingredients and two steps away.

Foolproof Two-Ingredient Chocolate Fudge Recipe

Mouth-watering quick and easy fudge recipe that can be customized in a snap.

Ingredients

• 3 cups Chocolate Chips
• 1 10- oz. can Sweetened Condensed Milk

Instructions

1. Combine chocolate chips and sweetened condensed milk in bowl. Microwave at 50% power for approximately three minutes, stirring after each minute until smooth. Alternatively, combine chips and milk in saucepan and stir constantly over medium-low heat until smooth.
2. Pour into greased foil-lined eight-inch square pan and chill until set. Lift fudge out of pan using the edges of the foil as handles and cut into one-inch squares.

Recipe Adapted : Easiest Ever Two-Ingredient Chocolate Fudge Recipe @ mommykatandkids

Avocado Black Bean Quesadillas Recipe

Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!

Ingredients

• 1/2 onion sliced
• 1/2 bell pepper sliced
• 1 tablespoon olive oil
• 1/2 cup black beans drained
• 1 tablespoon taco seasoning
• 4 medium soft flour tortillas
• 2 avocados peeled, halved, seeded and sliced
• 1/4 cup minced cilantro
• 1 lime cut in half
• 1 cup light Mexican Cheddar or mozzarella cheese
• oil or cooking spray for grilling

Instructions

1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. 
2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used. 
4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!

Recipe Adapted : AVOCADO BLACK BEAN QUESADILLAS @ gimmedelicious

Keto Skillet Pizza Recipe

Crispy keto skillet pizza is ready fast and is very easy to make. It’s a great low carb snack!
This keto skillet pizza is crispy and so tasty! It’s the easiest low carb pizza recipe I have, and it’s ready super fast.

This keto skillet pizza is crispy and so tasty! It’s the easiest low carb pizza recipe I have, and it’s ready super fast.

To make this keto skillet pizza, simply add cheese and toppings to your skillet and cook until the cheese crisps up, then cut into wedges. It’s important to cut this keto skillet pizza into wedges before it cools completely, because it really crisps as it cools and then it becomes impossible to slice.

Keto Skillet Pizza Recipe
Crispy keto skillet pizza is ready fast and is very easy to make. It's a great low carb snack! This keto skillet pizza is crispy and so tasty! It’s the easiest low carb pizza recipe I have, and it’s ready super fast.

Ingredients

• 3/4 cup shredded Italian cheese mix (3 oz)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes

Toppings:

• 2 tablespoons red onion, chopped
• 2 tablespoons sliced olives
• 1 oz pepperoni, thin slices

Instructions

1. Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
2. Place on burner and heat over medium heat.
3. When the cheese starts to melt, sprinkle with the garlic powder, oregano and red pepper flakes and top with the onions, olives and pepperoni.
4. Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depends on your stove, and should be about 8-10 minutes.
5. Remove the skillet from the heat. At this point, the pizza will be too soft for you to lift it up from the skillet. Allow it to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board.
6. Immediately cut the skillet pizza into 8 wedges. Don’t wait – the pizza will continue to crisp as it cools, so if you wait too long it will be impossible to cut.
7. Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.

Recipe Adapted : Keto Skillet Pizza Recipe @ healthyrecipesblogs

THAI BUTTERNUT SQUASH RED CURRY

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices

INGREDIENTS:

• 1 tablespoons coconut oil (or any oil really)
• 1 large shallots, chopped (or 2 small)
• 2-2 ½ cups diced butternut squash (about 1.5 pounds)
• 1 tablespoon grated ginger
• 2-3 tablespoons red curry paste (affiliate link)
• ½ tablespoon yellow curry powder (affiliate link)
• 1 (15 ounce) can coconut milk
• ¾ cup vegetables or chicken broth
• 2 teaspoons fish sauce (omit for vegans/vegetarians)
• 2 teaspoons sugar
• 3-4 cups fresh baby spinach
• basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving

DIRECTIONS:

1. Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
2. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
3. Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

NOTES:

• Kale can be used in place of the spinach in this recipe but keep in mind you’ll need to add it in earlier so that it has enough time to wilt.

Recipe Adapted : THAI BUTTERNUT SQUASH RED CURRY @ littlespicejar

Strawberry Smoothie Surprise

Ingredients:

• 1 cup of orǎnge juice
• 1 tbsp honey
• 1 cup of strǎwberries
• 1 cup of ice
• Directions:

1. Plǎce ǎll of the ingredients into the blender.

2. Put the top on the blender ǎnd mix the ingredients together for 10 – 15 seconds/until it reǎches your desired consistency.

See full recipe click >>>>> www.mominthecity.com

Keto Peanut Butter Cheesecake Bites

 These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more.

This is another easy Keto recipe that can be made in no time. I’d highly recommend those baking cups because they made a huge difference in structure and clean up. They’re also a really good serving size for these peanut butter cheesecake bites aka more than a couple bites!

All you need is Cream Cheese, Heavy Whipping Cream, Erythritol (I use Swerve), Peanut Butter, Chocolate (Lily’s is my favorite! Sweetened with erythritol) and Coconut Oil.

KETO PEANUT BUTTER CHEESECAKE BITES RECIPE
These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more.

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup heavy whipping cream
• 1/4 cup peanut butter
• 3/4 cup Lily’s Sugar Free chocolate (I used 1.5 bars)
• 2 tsp coconut oil

Instructions

1. Mix cream cheese, erythritol,and heavy whipping cream until smooth
2. Mix in peanut butter and vanilla extract until fully combined, set aside
3. Melt chocolate and mix with coconut oil
4. Brush silicone cups (I use these*) with chocolate mixture and place in freezer for 5 minutes
5. Repeat previous step and freeze for 10 minutes
6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
7. Top cups with chocolate to cover cheesecake fluff
8. Freeze for 20 minutes covered or refrigerate for 1 hour

Notes

• I found these stored better in the fridge after they initially set
• If you store in freezer allow 10-15 minutes to thaw before eating
• Be sure to use a natural peanut butter with no added sugar

Recipe Adapted : KETO PEANUT BUTTER CHEESECAKE BITES @ heyketomama

Pineapple Rum Slush

Ingredients

• 3 cups pineǎpple cubed ǎnd frozen
• 3/4 cup coconut wǎter
• 3 ounces rum *

Instructions

1. (Optionǎl) Set ǎside two pineǎpple cubes to use ǎs ǎ gǎrnish, slicing them hǎlfwǎy through ǎnd plǎcing on the glǎss rim (see photos).
2. Pour the coconut wǎter ǎnd rum into ǎ blender. ǎdd pineǎpple cubes ǎnd cover. Blend until mixture is smooth ǎnd no chunks remǎin. If mixture is too thick or difficult to blend, ǎdd 1/4 cup of coconut wǎter.
3. Tǎste ǎnd ǎdd more rum ǎs desired.
4. Pour into glǎsses ǎnd enjoy.

See full recipe click >>>>> thetoastykitchen.com

Peppermint Meringue Cookies

Whenever I make ice cream from scratch, we usually have lots of leftover egg whites to use up. Meringues (or as my nephew calls them, “little pavlovas”) are little cookies made with basically just egg whites and sugar, with a little vinegar and salt added to help the mixture hold its structure when whipped.

In this recipe we’ve folded in some crushed peppermint sticks, leftover from Christmas. Mini chocolate chips can be added as well!

What I love about making these meringues is that you just put them in the hot oven, turn off the heat, and walk away for a few hours. Come back to sweet little meringue cookies, light and airy that practically melt in your mouth.

Peppermint Meringue Cookies Recipe

• Yield: Makes 24 meringue cookies.

It's easiest to separate the eggs when they are cold. Since you'll want the egg whites to be at room temperature before whipping them (they will get more lift that way), for best results, separate your eggs at least a half hour before starting this recipe, and leave egg whites out to come to room temp.
Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils.
For best results, avoid making on a humid or rainy day.

 

Ingredients

• 2-3 Tbsp thoroughly crushed peppermint candies*
• 3 egg whites
• Pinch salt
• 1 cup sugar (use superfine if you have it)
• 1 teaspoon white vinegar
• 1/3 cup mini chocolate chips (optional)

* Pulverize candies by placing them in sealed, doubled-up freezer bags. Use a meat mallet (smooth side) or hammer to gently pound them into a fine powder.

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