Ingredients:

• 2 large zucchinis, thinly sliced lengthwise


• 1 lb ground turkey


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 can 15 oz tomato sauce


• 1 can 14


• 5 oz diced tomatoes, drained


• 1 teaspoon dried basil


• 1 teaspoon dried oregano


• Salt and pepper to taste


• 2 cups ricotta cheese


• 1 egg


• 1/4 cup grated Parmesan cheese


• 2 cups shredded mozzarella cheese

Instructions:

Warm the oven up to 190C 375F

With the heat on medium, cook the onion, garlic, and ground turkey in a skillet until the onion is soft and the turkey is browned

Get rid of extra fat

Basil, oregano, salt, and pepper should all be added now

Let it cook for 10 minutes

Beat the egg and Parmesan cheese together in a bowl

Put zucchini slices, turkey mixture, ricotta mixture, and mozzarella cheese in a 9x13-inch baking dish that has been greased

Repeat the layers, and then put mozzarella cheese on top to finish

Put foil over it and bake for 45 minutes

After that, take the lid off and bake for 15 more minutes, or until the cheese is bubbly and golden brown

Give it 10 minutes to cool down before you serve it

Ingredients:

• 1 cup butter, softened


• 1 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 3/4 cup unsweetened cocoa powder


• 1 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup powdered sugar for rolling

Instructions:

Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk

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

Put the dough in the fridge for at least an hour with the lid on

Set the oven to 350F 175C and heat it up

Put parchment paper on the bottom of a baking sheet

Make 1-inch balls out of the dough

Cover all of each ball with powdered sugar by rolling it in it

Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one

Press down on each dough ball a little with your palm or the bottom of a glass

Put the cookies in an oven that is already hot for 8 to 10 minutes, or until they are set but still soft

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Ingredients:

• 2 large onions, finely chopped


• 1 cup chickpea flour


• 2 tablespoons ground flaxseed


• 1/4 cup water


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon turmeric powder


• Salt to taste


• Black pepper to taste


• 2 tablespoons olive oil, for cooking

Instructions:

Fill a small bowl with water and mix the ground flaxseed in it

Let it sit for 5 minutes so it can thicken and turn into a gel-like substance

Put the chopped onions, chickpea flour, flaxseed mixture that has been soaked, ground cumin, ground coriander, turmeric powder, salt, and black pepper in a large bowl

Mix until everything is well mixed and a dough forms

Cut the dough into little pieces and form them into patties

Set a pan on medium heat and add the olive oil

In the pan, cook the onion patties for four to five minutes on each side, or until they are golden brown and fully cooked

When the patties are done, take them out of the pan and put them on a plate lined with paper towels to drain any extra oil

You can eat the gluten-free vegan onion patties by themselves or with your favorite dipping sauce

Ingredients:

• 12 large egg whites


• 1/2 teaspoon cream of tartar


• 1 cup powdered erythritol or monk fruit sweetener


• 1 teaspoon vanilla extract


• 1/2 teaspoon almond extract


• 1 cup almond flour


• 1/4 cup coconut flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt

Instructions:

Preheat the oven to 350F 175C

In a large bowl, beat the egg whites and cream of tartar until soft peaks form

Gradually add the powdered sweetener, vanilla extract, and almond extract while continuing to beat until stiff peaks form

In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt

Gently fold the dry ingredients into the egg white mixture until fully combined

Transfer the batter into an ungreased angel food cake pan

Bake for 35-40 minutes or until the top is golden brown and the cake springs back when touched

Remove from the oven and immediately invert the pan onto a wire rack to cool completely

Once cooled, run a knife around the edges of the pan to loosen the cake, then carefully remove it from the pan

Slice and serve with your favorite keto-friendly toppings

Ingredients:

• 1 lb boneless, skinless chicken breasts


• 2 cans 10


• 5 oz each condensed cream of chicken soup


• 1 can 14


• 5 oz low-sodium chicken broth


• 1 onion, diced


• 3 carrots, sliced


• 3 stalks celery, sliced


• 2 cloves garlic, minced


• 1 tsp dried thyme


• 1/2 tsp dried rosemary


• Salt and pepper to taste


• 1 cup frozen peas


• 1 cup all-purpose flour


• 2 tsp baking powder


• 1/2 tsp salt


• 1/2 cup milk


• 2 tbsp butter, melted

Instructions:

Place chicken breasts in the bottom of the slow cooker

Add cream of chicken soup, chicken broth, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper

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

Remove chicken from slow cooker and shred with two forks

Return shredded chicken to the slow cooker

In a small bowl, whisk together flour, baking powder, and salt

Stir in milk and melted butter to form a thick dough

Drop spoonfuls of the dough into the slow cooker

Cover and cook on high for an additional 30 minutes, until dumplings are cooked through and fluffy

Stir in frozen peas and let cook for an additional 5 minutes

Serve hot and enjoy!

Ingredients:

• 1 lb boneless, skinless chicken breasts, chopped
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• 1 cup quinoa, rinsed
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• 4 carrots, diced
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• 3 celery stalks, diced
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• 1 onion, diced
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• 4 cloves garlic, minced
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• 8 cups low-sodium chicken broth
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• 1 tsp dried thyme
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• 1 tsp dried rosemary
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• 1 tsp dried oregano
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• Salt and pepper to taste
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• Fresh parsley, chopped for garnish
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Instructions:

Chop the chicken and put it in a slow cooker with the quinoa, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, oregano, salt, and pepper

Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours

Remove the lid and cook until the chicken is done and the vegetables are soft

Check the seasoning and make changes if needed

Serve hot with fresh parsley on top

Leftovers can be kept in the fridge for up to 4 days in a container that doesn't let air in

Ingredients:

• 2 cups pumpkin puree
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• 1 cup chicken broth
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• 1/2 cup heavy cream
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• 2 cloves garlic, minced
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• 1 teaspoon ground ginger
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• 1/2 teaspoon ground nutmeg
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• 1/2 teaspoon ground cinnamon
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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Instructions:

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

Add the minced garlic and cook until it smells good

Add the ginger, nutmeg, cinnamon, pumpkin puree, and chicken broth and mix well

Simmer for 10 minutes, stirring every now and then

Add the heavy cream and stir it in

Simmer for five more minutes

Add pepper and salt to taste

If you want, you can serve it hot with a drizzle of cream and a sprinkle of nutmeg on top

Ingredients:

• 8 slices of whole grain bread
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• 1 cup vegan cheese shreds
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• 1 cup fresh spinach leaves
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• 2 tbsp vegan butter
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Instructions:

On one side of each piece of bread, spread vegan butter

Spread vegan cheese shreds out evenly on the side that isn't buttered of 4 slices

Put spinach leaves on top of the cheese

Place the last few slices of bread on top, buttered side facing out

Set a skillet that doesn't stick on medium heat

It will take about 34 minutes on each side to cook the sandwiches until they are golden brown and crispy

Take it off the heat and let it cool a bit before serving

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1 red bell pepper, thinly sliced
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• 1 onion, thinly sliced
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• 3 cloves garlic, minced
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• 1 can 14 oz coconut milk
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• 1/4 cup soy sauce
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• 2 tablespoons brown sugar
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• 2 tablespoons red curry paste
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• 1 tablespoon fish sauce
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• 1 tablespoon lime juice
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• 1 teaspoon ground ginger
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• 1/2 teaspoon crushed red pepper flakes
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• Salt and pepper to taste
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• Fresh cilantro leaves, for garnish
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• Cooked rice, for serving
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Instructions:

Place chicken breasts in the bottom of the slow cooker

In a mixing bowl, combine red bell pepper, onion, garlic, coconut milk, soy sauce, brown sugar, red curry paste, fish sauce, lime juice, ginger, and crushed red pepper flakes

Mix well

Pour the mixture over the chicken breasts in the slow cooker

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

Once cooked, shred the chicken using two forks

Taste and adjust seasoning with salt and pepper if needed

Serve the Thai-style chicken over cooked rice, garnished with fresh cilantro leaves

Enjoy!

Ingredients:

• 8 cups whole milk
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• 2 cups heavy cream
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• 1 can 14 ounces sweetened condensed milk
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• 2 cups semisweet chocolate chips
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• 1 cup milk chocolate chips
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• 1 teaspoon vanilla extract
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• Whipped cream, for topping
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• Mini marshmallows, for topping
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• Chocolate shavings, for topping
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Instructions:

Add vanilla extract, semisweet chocolate chips, milk chocolate chips, sweetened condensed milk, and whole milk to a slow cooker

It should be full

Make sure to stir everything together well

Put a lid on top and cook on low for two hours, stirring every now and then

If you add chocolate chips to hot chocolate after it's hot, it's ready to serve

Add whipped cream, mini marshmallows, and chocolate shavings to the top of the hot chocolate in the mugs

Enjoy while hot!