Raspberry Lime Sangria Popsicles

These Raspberry Lime Sangria Popsicles are a refreshing and fruity treat with a hint of wine, perfect for hot summer days.

Ingredients:

• 1 cup fresh raspberries
• 1/4 cup fresh lime juice
• 1/4 cup sugar
• 1 cup red wine
• 1/2 cup water

Instructions:

Put raspberries, lime juice, sugar, red wine, and water in a blender

Mix until it's smooth

Place the mix into popsicle molds

Place popsicle sticks inside the molds

Put it in the freezer for at least 4 hours, or until it's completely frozen

Take the popsicles out of the molds and serve after they have frozen

Five Minute Creamy Ranch Dressing - Paleo, Keto, Whole 30

For those on a Whole 30, Keto, or Paleo diet, this creamy ranch dressing is a tasty and healthful choice. It's flavorful and dairy-free, so it's the ideal addition to salads or as a dip for your favorite vegetables.

Ingredients:

• 1/2 cup Paleo mayonnaise
• 1/4 cup full-fat coconut milk
• 2 teaspoons apple cider vinegar
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

In a bowl, combine the Paleo mayonnaise and full-fat coconut milk

Add the apple cider vinegar and mix well to combine

Stir in the dried dill, dried parsley, garlic powder, and onion powder

Season the dressing with salt and pepper to taste

Whisk everything together until the dressing is smooth and creamy

Taste and adjust the seasonings, if needed

Refrigerate the creamy ranch dressing for at least 30 minutes to allow the flavors to meld

Serve chilled and enjoy!

Vegan Salted Caramel and Chocolate Swirl Ice Pops

These vegan salted caramel and chocolate swirl ice pops are a delightful treat for hot summer days. Creamy coconut cream is sweetened with maple syrup and coconut sugar, then flavored with vanilla and a hint of sea salt. The addition of cocoa powder and vegan chocolate chips creates a luscious chocolate swirl throughout the pops.

Ingredients:

• 1 can 14 oz coconut cream
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 1/4 cup cocoa powder
• 1/4 cup vegan chocolate chips

Instructions:

In a saucepan, combine coconut cream, maple syrup, coconut sugar, vanilla extract, and sea salt over medium heat

Stir until the mixture is smooth and well combined, then remove from heat

Divide the mixture evenly into two bowls

In one bowl, stir in cocoa powder until fully incorporated

In the other bowl, fold in vegan chocolate chips

Layer the two mixtures into ice pop molds, alternating between the chocolate and caramel mixtures

Using a skewer or knife, gently swirl the mixtures together for a marbled effect

Insert ice pop sticks into each mold

Freeze for at least 4 hours or until completely solid

Once frozen, remove the ice pops from the molds and enjoy!

Beef & Potato Hotdish

This hot dish is perfect for a cozy dinner because it is made with tender beef, potatoes, and a creamy mushroom sauce.

Ingredients:

• 1 lb beef stew meat, cubed
• 4 potatoes, peeled and diced
• 1 onion, chopped
• 2 cups beef broth
• 1 can 10
• 5 oz cream of mushroom soup
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

Put chopped onion, potatoes, and beef stew meat in a slow cooker

Cream of mushroom soup and beef broth should be mixed together in a bowl

Pour the mix over the things that are already in the slow cooker

Slow-cook on low for 6 to 8 hours, or until the beef and potatoes are soft

During the last 30 minutes of cooking, add the frozen peas and mix them in

Before serving, top the hot dish with shredded cheddar cheese

Crockpot Cool Ranch Shredded Chicken Tacos

These Crockpot Cool Ranch Shredded Chicken Tacos are a delicious and easy-to-make meal perfect for busy weeknights. The slow cooker does all the work, infusing the chicken with savory ranch and taco flavors. Top your tacos with your favorite fixings for a customizable dinner the whole family will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 1 packet taco seasoning mix
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup diced tomatoes
• 1 cup shredded lettuce
• 1 cup diced avocado
• 1/2 cup sliced black olives
• 12 small flour tortillas

Instructions:

Put chicken breasts in the crock pot

Cover the chicken with ranch and taco seasoning

Set the slow cooker on low and add chicken broth

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and easy to shred

Use two forks to shred the chicken

Follow the directions on the package to warm the tortillas

Put some shredded chicken on each tortilla, and then add cheese, sour cream, tomatoes, lettuce, avocado, and olives on top

Serve and have fun!

AWESOME Air Fryer Salmon

This quick and delicious air fryer salmon recipe is perfect for a healthy dinner. It's juicy, flavorful, and cooks in no time!

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, sliced
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

Get your air fryer ready by heating it up to 400F 200C

On both sides, brush the salmon fillets with olive oil

Salt, pepper, and garlic powder should all be used to season the salmon

Stack slices of lemon on top of each piece of salmon

Make sure the salmon fillets don't touch each other when you put them in the air fryer basket

Depending on how thick the fillets are, cook for 10 to 12 minutes

It should be easy to poke holes in the salmon with a fork

If you want, you can serve it hot with extra lemon slices on top

Homemade Vegan Bounty Bars

You can still enjoy the taste of a classic Bounty bar without feeling bad about it. These vegan bounty bars are made at home, are raw, don't have any added sugar, and are full of healthy ingredients. That's right, they're the perfect healthy treat to satisfy your sweet tooth.

Ingredients:

• 1 cup shredded coconut
• 3 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 100g vegan dark chocolate, melted

Instructions:

In a bowl, mix shredded coconut, melted coconut oil, maple syrup, and vanilla extract until well combined

Take small portions of the mixture and shape them into rectangular bars

Place them on a baking sheet lined with parchment paper

Place the bars in the freezer for about 30 minutes to firm up

Once the bars are firm, dip each one into the melted dark chocolate, coating them completely

Place the coated bars back on the parchment paper and return them to the freezer for another 15-20 minutes until the chocolate sets

Once set, store the homemade bounty bars in an airtight container in the refrigerator until ready to serve

Keto Bacon Cheeseburger Cups

These Keto Bacon Cheeseburger Cups are a tasty low-carb take on an old favorite. On a ketogenic diet, they're great for a meal or snack because they're easy to make and taste great.

Ingredients:

• 6 slices bacon, chopped
• 1/2 pound ground beef
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• 6 large eggs

Instructions:

Preheat oven to 375F 190C

In a skillet over medium heat, cook chopped bacon until crispy

Remove from skillet and set aside

In the same skillet, cook ground beef and diced onion until beef is browned and onions are translucent

Drain excess grease

Add cooked bacon, diced tomato, and shredded cheddar cheese to the beef mixture

Stir until well combined

Season mixture with salt and pepper to taste

In a greased muffin tin, evenly distribute the beef mixture into 6 cups

Crack one egg into each cup over the beef mixture

Bake in preheated oven for 15-20 minutes, or until eggs are set to your desired doneness

Remove from oven and let cool slightly before serving

Enjoy your Keto Bacon Cheeseburger Cups!

Paleo Banana Bread

This easy-to-make banana bread is gluten-free, grain-free, and paleo-friendly. It's a moist and flavorful treat perfect for breakfast or a snack.

Ingredients:

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup almond butter
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• A pinch of salt

Instructions:

Preheat your oven to 350F 175C

Grease a loaf pan and line it with parchment paper for easy removal

In a large bowl, combine the mashed bananas, eggs, almond butter, and coconut oil

Mix until well combined

Add the honey or maple syrup and vanilla extract to the banana mixture, stirring until smooth

In a separate bowl, whisk together the coconut flour, almond flour, baking soda, cinnamon, and a pinch of salt

Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms

Pour the batter into the prepared loaf pan and spread it evenly

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean

Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely

Slice and enjoy your delicious gluten-free, grain-free, and paleo banana bread!

Pressure Cooker Albondigas Soup

In a pressure cooker, you can make this quick and tasty Mexican Meatball Soup. Great for a meal that fills you up on a busy day.

Ingredients:

• 1 lb ground beef
• 1/2 cup cooked rice
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup breadcrumbs
• 1 large egg
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 8 cups chicken broth
• 1 can 14 oz diced tomatoes
• 1 cup carrots, sliced
• 1 cup zucchini, diced
• 1/2 cup celery, chopped
• 1/2 cup green beans, cut into 1-inch pieces
• 1/2 cup corn kernels
• 1 teaspoon chili powder
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Cook the rice and put it in a bowl

Add the chopped onion, minced garlic, cilantro, breadcrumbs, egg, cumin, oregano, salt, and pepper

Form the meat into small balls after mixing it well

Start the pressure cooker and choose the "saut" setting

After browning all sides, take the meatballs out and set them aside

To make the soup, put chicken broth, diced tomatoes, celery, green beans, corn, chili powder, lime juice, salt, and pepper in a pressure cooker

Add the meatballs that have been browned to the broth

Put the pressure cooker on high pressure for 8 minutes and lock the lid

When the time is up, carefully open the lid and let the pressure out of the pot by hand

Serve the Albondigas Soup hot with fresh cilantro on top

Enjoy your tasty and comforting Albondigas Soup made in a pressure cooker!

Vegan Chocolate Chip Cookies

Enjoy these tasty vegan chocolate chip cookies that are made with only four basic ingredients. They're great for when you want something sweet!

Ingredients:

• 1 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup dairy-free chocolate chips
• 1/2 tsp vanilla extract

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine almond flour, maple syrup, chocolate chips, and vanilla extract

Mix until well combined and a dough forms

Scoop dough onto a baking sheet lined with parchment paper, leaving space between each cookie

Flatten each cookie slightly with the back of a spoon

Bake for 10-12 minutes, or until edges are golden brown

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely

Refreshing Green Bliss

A healthy, refreshing green smoothie that is full of antioxidants and vitamins. Great for a healthy start to the day!

Ingredients:

• 1 cup spinach leaves
• 1/2 cup kale leaves
• 1/2 cucumber, peeled and chopped
• 1 green apple, cored and sliced
• 1/2 lemon, juiced
• 1 tablespoon honey or maple syrup
• 1 cup coconut water
• 1/2 cup ice cubes

Instructions:

Place spinach, kale, cucumber, and green apple in a blender

Squeeze lemon juice and add honey or maple syrup to the blender

Pour in coconut water and add ice cubes

Blend until smooth and creamy

Serve immediately, garnished with a lemon slice if desired