Mini Lime Tartlets

These Mini Lime Tartlets are a delightful low-carb, grain-gluten-sugar free treat perfect for those following the THM S (Trim Healthy Mama Satisfying) lifestyle. They feature a zesty lime filling nestled in a crunchy almond-coconut crust, making them a refreshing and indulgent dessert option.

Ingredients:

• For the crust:
• 1 cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons powdered erythritol
• 3 tablespoons melted coconut oil
• For the filling:
• 1/2 cup lime juice
• Zest of 2 limes
• 1/2 cup powdered erythritol
• 2 tablespoons coconut flour
• 3 large eggs
• 1/4 cup coconut oil, melted

Instructions:

Preheat the oven to 350F 175C

In a bowl, mix together almond flour, coconut flour, powdered erythritol, and melted coconut oil until a dough forms

Press the dough into mini tartlet pans, forming a crust

Bake the crusts for 10-12 minutes until lightly golden

Allow to cool

In another bowl, whisk together lime juice, lime zest, powdered erythritol, coconut flour, eggs, and melted coconut oil until smooth

Pour the lime filling into the cooled tartlet crusts

Bake for 15-18 minutes until the filling is set

Allow the tartlets to cool before serving

Optionally, garnish with additional lime zest

Serve and enjoy!

Easy Chicken Fajitas and Guacamole

With homemade guacamole, you can enjoy tasty chicken fajitas that are full of Mexican flavors.

Ingredients:

• 2 chicken breasts, sliced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 4-6 small tortillas
• 2 ripe avocados
• 1 tomato, diced
• 1/4 cup onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

In a bowl, mix chicken slices with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper

Heat olive oil in a skillet over medium-high heat

Add seasoned chicken to the skillet and cook until browned and cooked through, about 5-6 minutes

Remove chicken from the skillet and set aside

In the same skillet, add sliced onion and bell peppers

Cook until tender, about 4-5 minutes

Return cooked chicken to the skillet and toss with the vegetables

Warm tortillas in a separate skillet or microwave

To make guacamole, mash avocados in a bowl

Add diced tomato, chopped onion, cilantro, lime juice, and salt to the mashed avocado

Mix until well combined

Serve chicken fajitas with warm tortillas and guacamole

Dairy-Free Black Forest Popsicles

These Dairy-Free Black Forest Popsicles are a refreshing and indulgent treat, perfect for hot summer days. Made with creamy coconut milk, ripe cherries, cocoa powder, and sweetened with maple syrup, they offer a delightful twist on the classic Black Forest flavor. Plus, the addition of dairy-free chocolate chips adds extra richness and texture.

Ingredients:

• 1 can 400ml full-fat coconut milk
• 1 cup pitted cherries
• 1/4 cup cocoa powder
• 2-3 tablespoons maple syrup or agave nectar
• 1/2 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips

Instructions:

In a blender, combine coconut milk, pitted cherries, cocoa powder, maple syrup/agave nectar, and vanilla extract

Blend until smooth

Pour the mixture into popsicle molds, leaving a bit of space at the top

Sprinkle dairy-free chocolate chips into each mold

Insert popsicle sticks and freeze for at least 4-6 hours, or until completely set

To release popsicles from molds, briefly run warm water over the outsides of the molds

Salmon and Asparagus Pasta Salad

This Salmon and Asparagus Pasta Salad has a great mix of tastes and textures. It has flaky salmon, soft roasted asparagus, and a tangy Parmesan dressing that ties everything together. Great for a quick and healthy meal.

Ingredients:

• 8 oz pasta penne or fusilli
• 8 oz fresh salmon fillet
• 1 bunch fresh asparagus
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp Dijon mustard

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Before you start cooking, heat the oven to 375F 190C

Spread out the salmon fillet on a baking sheet

Add 1 tablespoon of olive oil and salt and pepper to taste

For 15 to 20 minutes, or until the salmon is easy to flake with a fork, put it in the oven

Take it out of the oven and let it cool down a bit before breaking it up into pieces

Cut the asparagus into 2-inch pieces and cut off the woody ends

Add salt and pepper along with 1 tablespoon of olive oil

Put them in the oven for about 10 minutes, or until they are soft but still crisp

The cooked pasta, roasted asparagus, flaked salmon, cherry tomatoes, red onion, and chopped basil should all be put in a large bowl together

Grate the Parmesan cheese and mix it with the lemon juice, balsamic vinegar, minced garlic, and Dijon mustard in a separate small bowl

This will make the dressing

Pour the dressing over the salad ingredients in the large bowl

Gently toss to cover everything

You can serve the salmon and asparagus pasta salad right away, or you can put it in the fridge for a few hours to let the flavors mix

Have fun with your tasty and healthy salad!

Swiss Chard and Artichoke Grilled Cheese on Millet Bread

This Swiss Chard and Artichoke Grilled Cheese on Millet Bread is a tasty and healthy take on the traditional grilled cheese sandwich. The artichoke hearts add a creamy and tangy taste, and the Swiss chard adds a pop of color and flavor. Great for a quick and filling meal!

Ingredients:

• 2 slices of millet bread
• 2 slices of Swiss cheese
• 1 cup of Swiss chard leaves, chopped
• 1/2 cup of artichoke hearts, chopped
• 2 tablespoons of butter
• Salt and pepper to taste

Instructions:

Heat a skillet or griddle over medium-low heat

Butter one side of each slice of millet bread

Place one slice of bread, buttered side down, on the skillet

Layer one slice of Swiss cheese on top of the bread

Add the chopped Swiss chard and artichoke hearts on top of the cheese

Season with salt and pepper to taste

Place the second slice of bread, buttered side up, on top to create a sandwich

Grill the sandwich for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted

Remove from heat and let it cool for a minute before slicing

Serve your Swiss Chard and Artichoke Grilled Cheese on Millet Bread hot and enjoy!

Chickpea and Spinach Coconut Curry

This Chickpea and Spinach Coconut Curry is a tasty and comforting vegan dish that's great for a night in. With chickpeas, spinach, and creamy coconut milk mixed with fragrant spices, you can make a hearty and healthy meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach leaves
• 1 can coconut milk
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 tablespoon coconut oil
• Salt and pepper to taste

Instructions:

In a large pan, heat coconut oil over medium heat

Add chopped onion, garlic, and ginger

Saut until onions are soft

Stir in curry powder, cumin, turmeric, and paprika

Cook for 1-2 minutes until fragrant

Add chickpeas and coconut milk

Bring to a simmer and cook for 10 minutes

Add spinach leaves and cook until wilted

Season with salt and pepper to taste

Serve hot over rice or with naan bread

Gluten-Free Zuppa Toscana

This gluten-free Zuppa Toscana soup is hearty and warm, just what you need on a cold night. It has healthy kale, crispy bacon, tender potatoes, and tasty Italian sausage all simmered in a creamy broth.

Ingredients:

• 1 lb gluten-free Italian sausage
• 4 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 3 cups chopped kale
• 1 cup diced potatoes
• 1 cup gluten-free heavy cream
• Salt and pepper to taste
• Red pepper flakes optional, for heat

Instructions:

Over medium-low heat, cook the Italian sausage and bacon in a large pot until they turn brown

Put in the minced garlic and diced onion

Cook until the onion is soft and clear

Put in the chicken broth and raise the heat

Put in the diced potatoes and chopped kale

Simmer until the potatoes are soft

Add the heavy cream and stir it in

Simmer for five more minutes

You can add red pepper flakes, salt, and pepper to taste

Enjoy while hot!

Mexican Rice Pudding Pops

Enjoy the creamy and comforting flavors of traditional Mexican rice pudding in popsicle form. These frozen treats are perfect for a refreshing dessert on a hot day or a unique twist on a classic dessert.

Ingredients:

• 1 cup cooked rice
• 2 cups whole milk
• 1/4 cup sweetened condensed milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 cup raisins optional

Instructions:

Over medium heat, mix cooked rice and whole milk in a saucepan

Add the ground cinnamon, vanilla extract, sweetened condensed milk, and raisins if using and mix well

Stir the mixture often as it cooks for about 15 to 20 minutes, or until it gets thicker

Take it off the heat and let it cool down a bit

Place the mix into popsicle molds

Put in popsicle sticks and freeze until solid, which should take between 4 and 6 hours or overnight

Run warm water over the molds for a short time to get the popsicles out

Quick Teriyaki Chicken Rice Bowl

This Quick Teriyaki Chicken Rice Bowl is a delicious and easy meal that can be made in no time. The homemade teriyaki sauce adds a flavorful punch to the tender chicken, creating a satisfying meal when served over fluffy rice.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, minced
• 2 cups cooked rice
• 2 green onions, sliced
• 1 tbsp sesame seeds, for garnish

Instructions:

In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger

In a skillet over medium-high heat, cook diced chicken until browned and cooked through

Pour the teriyaki sauce over the cooked chicken and simmer until sauce thickens

Divide the cooked rice between bowls, top with teriyaki chicken, and garnish with sliced green onions and sesame seeds

Plum Tarte Tatin

Plum Tarte Tatin is a delightful French dessert featuring caramelized plums baked under a layer of puff pastry. It's a perfect combination of sweet, tangy plums and buttery pastry, served warm with a dollop of ice cream or whipped cream.

Ingredients:

• 8-10 plums, halved and pitted
• 150g caster sugar
• 75g unsalted butter
• 1 sheet of ready-rolled puff pastry
• Vanilla ice cream or whipped cream, to serve

Instructions:

Make sure the oven is hot 200C/400F/Gas 6

Sprinkle the caster sugar evenly over the bottom of a 20-cm frying pan that can go in the oven, then add the butter

Warm it up slowly until the sugar melts and turns into a caramel

Put the plums in the pan cut side down and arrange them in a neat line

Allow the food to cook for 5 to 7 minutes, or until the plums begin to soften and the caramel gets darker

The puff pastry should be cut to fit the pan

Then, put it on top of the plums and tuck the edges around the fruit

Put the pie in an oven that has already been heated for 20 to 25 minutes, or until the crust is golden and crisp

Take it out of the oven and let it cool for a few minutes

Then, carefully flip it over onto a plate to serve

Warm it up and serve it with vanilla ice cream or whipped cream

Simple Sushi Rolls

You can start making sushi with these easy rolls. You can make tasty sushi at home quickly and easily with just a few simple ingredients and clear steps.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 cup rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 4 nori seaweed sheets
• 1/2 cucumber, julienned
• 1/2 avocado, sliced
• 4 ounces cooked crab meat or imitation crab
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

Run cold water over the sushi rice until the water is clear

Using a rice cooker, put the rinsed rice and water in it and follow the directions on the box

Put the rice vinegar, sugar, and salt in a small saucepan and mix them together

Slowly heat until the salt and sugar are gone

Take it off the heat and let it cool down

After the rice is done, put it in a large bowl and slowly mix in the vinegar mixture until it is well mixed

Wait until the rice is cool enough to touch

On a bamboo sushi mat, put a sheet of nori

Put a thin layer of sushi rice on top of the nori, leaving a 1-inch edge at the top

Put the crab meat, avocado, and cucumber in a line across the middle of the rice

Start rolling the sushi tightly from the bottom edge of the bamboo mat, pressing gently to seal the roll

Using a sharp knife dipped in water to keep it from sticking, cut the roll into bite-sized pieces

Do it again with the rest of the nori sheets and filling

Put soy sauce, pickled ginger, and wasabi on the sushi rolls before you serve them

Potato and Cheese Latkes-Creole Contessa

By adding cheddar cheese and Creole flavors to these Potato and Cheese Latkes-Creole Contessa, you can make a tasty variation on the classic latkes.

Ingredients:

• 4 medium potatoes, grated
• 1 cup shredded cheddar cheese
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/4 cup chopped green onions
• 1/4 cup chopped parsley
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

In a large bowl, combine grated potatoes, shredded cheddar cheese, flour, eggs, green onions, parsley, garlic powder, salt, and pepper

Heat vegetable oil in a skillet over medium heat

Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon

Fry until golden brown and crispy, about 3-4 minutes per side

Remove from the oil and drain on paper towels

Serve hot, garnished with extra chopped green onions and parsley if desired

Keto Zucchini Noodles with Creamy Alfredo Sauce

Enjoy the creamy goodness of Alfredo sauce without the bread! In this keto-friendly recipe, spiralized zucchini is used instead of regular pasta to make a comforting dish that is great for satisfying cravings.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Melt the butter in a big pan over medium-low heat

Mix in the garlic and cook until it smells good

Add the heavy cream and bring it to a low boil

Add grated Parmesan cheese and mix it in until it melts and is smooth

Add pepper and salt to taste

Toss the spiralized zucchini noodles in the sauce in the pan after adding them

After 3 to 4 minutes of cooking, the zucchini noodles should be soft but still have a little crunch

Before serving, sprinkle with chopped fresh parsley