Ingredients:

• 1 ripe mango, peeled and diced


• 1/2 cup pineapple chunks


• 1 ripe banana, peeled


• 1 cup coconut milk


• 1 tablespoon agave syrup or maple syrup


• 1/2 cup ice cubes

Instructions:

In a blender, combine diced mango, pineapple chunks, banana, coconut milk, agave syrup, and ice cubes

Blend until smooth and creamy

Pour into glasses and serve immediately

Enjoy Apollo's Tropical Mango Smoothie Vegan!

Ingredients:

• 1 ripe avocado, peeled and pitted


• 1/2 cup Greek yogurt


• 2 cloves garlic, minced


• 2 tablespoons fresh lime juice


• 1 tablespoon fresh cilantro, chopped


• Salt and pepper to taste


• Mixed salad greens


• Cherry tomatoes, halved


• Red onion, thinly sliced


• Cucumber, sliced


• Grilled chicken breast optional

Instructions:

The ripe avocado, Greek yogurt, minced garlic, fresh lime juice, and chopped cilantro should all be put into a blender or food processor

Mix until it's creamy and smooth

Adding a little water will make the dressing the right consistency if it's too thick

Add salt and pepper to taste to the dressing

You can change how much lime juice or cilantro you use to suit your tastes

Put the mixed salad greens, cherry tomatoes, red onion slices, and cucumber slices in a large salad bowl

You can make it a full meal by adding grilled chicken breast slices if you want to

Pour the smooth avocado-lime dressing over the salad ingredients

Gentle toss the salad to make sure that the dressing covers all of the vegetables and chicken

Serve your Creamy Avocado Lime Dressing Salad right away and enjoy it!

Ingredients:

• 1 pizza dough


• 1/2 cup pizza sauce


• 1 cup shredded mozzarella cheese


• 1/2 cup cooked chicken, diced


• 1 avocado, sliced


• 1/4 cup red onion, thinly sliced


• 2 cloves garlic, minced


• 1 tablespoon olive oil


• Salt and pepper to taste


• Fresh cilantro leaves for garnish

Instructions:

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

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

Put the dough on a baking sheet or pizza stone

Spread the pizza sauce out evenly on the dough, but leave a little space around the edges for the crust

Add the shreds of mozzarella cheese on top of the sauce

Spread the diced chicken, avocado slices, red onion, and garlic mince out evenly on top of the cheese

Put the olive oil on top of the pizza and add salt and pepper to taste

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

Take it out of the oven and let it cool for one minute before cutting it

Add some fresh cilantro leaves as a garnish

Enjoy while hot!

Ingredients:

• 1 butternut squash, peeled and cubed


• 1 tablespoon olive oil


• Salt and pepper to taste


• 1 package 12 ounces jumbo pasta shells


• 2 cups ricotta cheese


• 1 cup grated Parmesan cheese


• 1 egg


• 1 teaspoon dried sage


• 1/2 teaspoon nutmeg


• 1/4 teaspoon cinnamon


• 2 cups marinara sauce


• Fresh parsley, chopped for garnish

Instructions:

Preheat the oven to 375F 190C

Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for 25-30 minutes or until tender

Remove from the oven and let it cool slightly

Meanwhile, cook the jumbo pasta shells according to package instructions

Drain and set aside

In a large bowl, combine the roasted butternut squash, ricotta cheese, Parmesan cheese, egg, dried sage, nutmeg, and cinnamon

Mix well

Stuff each cooked pasta shell with the butternut squash mixture

Spread a thin layer of marinara sauce on the bottom of a baking dish

Arrange the stuffed shells in the dish

Pour the remaining marinara sauce over the stuffed shells

Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the shells are heated through

Garnish with chopped fresh parsley before serving

Ingredients:

• 8 oz cream cheese, softened


• 1/2 cup unsalted butter, softened


• 1 cup powdered sugar


• 1/4 cup yellow cake mix


• 1/2 cup milk


• 1 tsp vanilla extract


• 1/2 cup sprinkles optional

Instructions:

In a mixing bowl, beat the cream cheese and butter until smooth

Gradually add powdered sugar and cake mix, beating until well combined

Mix in milk and vanilla extract until dip reaches desired consistency

Fold in sprinkles if desired

Refrigerate for at least 1 hour before serving

Serve with cookies, fruit, or pretzels

Ingredients:

• 1


• 5 lbs boneless, skinless chicken breasts


• 1 onion, thinly sliced


• 4 cloves garlic, minced


• 1 lemon, juiced


• 2 tsp dried oregano


• 1 tsp dried thyme


• 1 tsp paprika


• 1/2 tsp ground cumin


• 1/2 tsp salt


• 1/4 tsp black pepper


• 1/4 cup chicken broth

Instructions:

Place chicken breasts in the slow cooker

In a small bowl, mix together onion, garlic, lemon juice, oregano, thyme, paprika, cumin, salt, and pepper

Pour the mixture over the chicken

Add chicken broth to the slow cooker

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

Once chicken is cooked, shred it using two forks

Serve chicken gyros in pita bread with desired toppings such as tzatziki sauce, tomatoes, cucumbers, and lettuce

Ingredients:

• 2 large ripe avocados, mashed


• 1/2 cup coconut flour


• 1/2 cup unsweetened cocoa powder


• 1/2 cup honey


• 2 teaspoons vanilla extract


• 1/2 teaspoon baking soda


• 1/4 teaspoon sea salt


• 1/2 cup dairy-free chocolate chips optional


• 1/4 cup unsweetened shredded coconut optional

Instructions:

Preheat the oven to 350F 175C

Grease a baking dish with coconut oil or line it with parchment paper

In a large mixing bowl, combine mashed avocados, coconut flour, cocoa powder, honey, vanilla extract, baking soda, and sea salt

Mix until well combined

Fold in chocolate chips and shredded coconut, if using

Transfer the batter into the prepared baking dish, spreading it evenly

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow the brownies to cool completely before slicing and serving

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed


• 1 cup fresh spinach leaves


• 1/4 cup fresh parsley leaves


• 1/4 cup tahini


• 2 cloves garlic, minced


• 3 tablespoons lemon juice


• 2 tablespoons olive oil


• 1/2 teaspoon ground cumin


• Salt and pepper to taste

Instructions:

In a food processor, combine chickpeas, spinach, parsley, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper

Process until smooth and creamy, scraping down the sides as needed

If the hummus is too thick, add a bit of water or more olive oil to reach your desired consistency

Taste and adjust seasoning if needed

Transfer to a serving bowl and drizzle with extra olive oil, if desired

Serve with fresh vegetables, pita bread, or crackers

Ingredients:

• 1 cup all-purpose flour


• 2 teaspoons baking powder


• 1/2 teaspoon salt


• 1 tablespoon vegetable oil


• 1/2 cup warm water


• 1 pound ground beef


• 1 packet Taco seasoning mix


• 1 cup shredded lettuce


• 1 cup diced tomatoes


• 1/2 cup shredded cheddar cheese


• 1/4 cup sour cream


• 1/4 cup diced onions


• 1/4 cup diced jalapeos optional


• Oil for frying

Instructions:

In a mixing bowl, combine the all-purpose flour, baking powder, and salt

Add 1 tablespoon of vegetable oil and warm water to the dry ingredients, and mix until a soft dough forms

Knead the dough for a few minutes, then cover it with a damp cloth and let it rest for 15-20 minutes

While the dough is resting, brown the ground beef in a skillet over medium heat

Drain excess fat

Stir in the Taco seasoning mix and simmer for a few minutes until well combined

Divide the dough into small balls and roll each ball into a flat circle about 6 inches in diameter

Heat oil in a deep frying pan to 350F 175C

Fry each dough circle until it puffs up and turns golden brown about 2 minutes per side

Remove the fried dough from the oil and drain on paper towels

To assemble the Chalupa, spread a spoonful of seasoned ground beef on the fried dough

Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, diced onions, and jalapeos if desired

Serve immediately and enjoy your Homemade Chalupa Taco Bell Copycat!

Ingredients:

• 1 large eggplant, roasted and peeled


• 2 cloves garlic, minced


• 2 tablespoons tahini


• 2 tablespoons lemon juice


• 2 tablespoons olive oil


• Salt and pepper to taste


• Chopped parsley for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Use a fork to poke the eggplant a few times

On a baking sheet, put the eggplant

Roast it for 45 to 50 minutes, or until it gets soft and falls apart

Take the eggplant out of the oven and let it cool down

When it's cool, take off the skin and throw it away

Put the roasted eggplant flesh, garlic, tahini, lemon juice, and olive oil in a food processor and pulse until everything is smooth

Pulse until it's smooth

Add pepper and salt to taste

Put the dip in a bowl, top it with chopped parsley, and serve it with pita bread or vegetable sticks