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!

Ingredients:

• 2 cans 28 ounces each crushed tomatoes
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• 1 can 6 ounces tomato paste
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• 1 onion, finely chopped
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• 4 cloves garlic, minced
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• 2 teaspoons dried basil
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• 2 teaspoons dried oregano
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• 1 teaspoon dried thyme
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• 1/2 teaspoon crushed red pepper flakes
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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Instructions:

In a slow cooker, combine crushed tomatoes, tomato paste, onion, garlic, basil, oregano, thyme, red pepper flakes, salt, and pepper

Drizzle olive oil over the top and stir to combine

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

Adjust seasoning if necessary before serving

Ingredients:

• 1 lb ground beef
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• Salt and pepper to taste
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• 4 hamburger buns
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• 4 slices of cheese optional
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• Lettuce leaves
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• Sliced tomatoes
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• Sliced onions
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• Ketchup and mustard
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Instructions:

Warm up the grill over medium-high heat

Shape the ground beef into 4 burger patties that are all the same size

Add salt and pepper to each patty

Put the patties on a grill that has already been heated up

Cook for four to five minutes on each side for medium-rare to medium-doneness

Change the cooking time to get the level of doneness you like

Place a slice of cheese on top of each patty in the last minute of cooking if you want

Then, cover the grill and let the cheese melt

Split the hamburger buns in half and lightly toast them on the grill while the patties are cooking

Put lettuce, sliced tomatoes, and onions on the bottom bun of each hamburger to make it

There is no need to melt the cheese before adding the cooked patty

Put ketchup and mustard on the top bun, and then put it on top of the patty

The grilled hamburgers are best when they are served hot

Ingredients:

• 1 cups all-purpose flour
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• teaspoon baking soda
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• teaspoon salt
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• cup coconut oil, melted
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• cup brown sugar
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• cup granulated sugar
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• 1 flax egg 1 tablespoon ground flaxseed mixed with 3 tablespoons water
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• 1 teaspoon vanilla extract
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• 1 cup shredded coconut
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• 1 cup dairy-free chocolate chunks
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Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, whisk together the flour, baking soda, and salt

In a separate bowl, mix the melted coconut oil, brown sugar, and granulated sugar until well combined

Add the flax egg and vanilla extract to the wet mixture and mix until smooth

Gradually add the dry flour mixture to the wet mixture, stirring until just combined

Fold in the shredded coconut and dairy-free chocolate chunks

Using a spoon or cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheet

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once cooled, enjoy these thick and chewy dairy-free Coconut Chocolate Chunk Cookies!