Ingredients:

• 1 cup lentils


• 4 cups chicken broth


• 1 onion, diced


• 2 carrots, diced


• 2 celery stalks, diced


• 2 cloves garlic, minced


• 1 teaspoon dried thyme


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 1 smoked sausage, sliced


• 1/2 cup grated Parmesan cheese


• 2 tablespoons olive oil

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, carrots, celery, and garlic

Cook until vegetables are softened, about 5 minutes

Stir in lentils, chicken broth, thyme, paprika, salt, and pepper

Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender

Add smoked sausage slices and cook for an additional 5 minutes

Serve hot, garnished with grated Parmesan cheese

Ingredients:

• 1 cup freekeh


• 2 cups water


• 2 oranges, segmented


• 1 grapefruit, segmented


• 1 red onion, thinly sliced


• 1/2 cup kalamata olives, pitted


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh mint leaves, chopped


• 1/4 cup toasted almonds, chopped


• 2 tbsp extra-virgin olive oil


• 2 tbsp lemon juice


• Salt and pepper to taste

Instructions:

Run cold water over the freekeh and let it drain

Put the freekeh and 2 cups of water in a saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 20 to 25 minutes, or until the freekeh is soft and the water is gone

Take it off the heat and let it cool down

Cook the freekeh and put it in a large bowl

Add the orange and grapefruit segments, red onion slices, kalamata olives, chopped parsley and mint leaves, and toasted almonds

The extra-virgin olive oil and lemon juice should be mixed together in a small bowl using a whisk

Add pepper and salt to taste

Add the dressing to the salad and gently toss to mix everything together

You can serve the roasted citrus olive-freekeh salad right away or put it in the fridge to eat later

It tastes great either way!

Ingredients:

• 1 cup all-purpose flour


• 2 eggs


• 1 1/2 cups milk


• 2 tablespoons melted butter


• 1/4 teaspoon salt


• 1/4 cup sugar for sweet crepes


• Fillings of your choice e


• g


• , Nutella, strawberries, ham, cheese, spinach


• Cooking spray or additional butter for cooking

Instructions:

In a blender, combine the flour, eggs, milk, melted butter, salt, and sugar if making sweet crepes

Blend until the batter is smooth

Heat a non-stick skillet or crepe pan over medium-high heat and lightly grease it with cooking spray or butter

Pour a small amount of batter into the hot skillet, swirling it around to coat the bottom evenly

Cook for about 1-2 minutes or until the edges start to lift and the crepe is lightly golden

Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side until it's cooked through and lightly browned

Remove the cooked crepe from the skillet and repeat the process with the remaining batter, adding fillings of your choice as desired

Fold or roll the crepes, serve hot, and enjoy!

Ingredients:

• 1 ripe banana


• 1 tablespoon unsweetened cocoa powder


• 1 tablespoon almond butter


• 1 cup unsweetened almond milk


• 1 tablespoon chia seeds


• 1/2 teaspoon vanilla extract


• 1-2 teaspoons maple syrup or agave syrup optional, for sweetness


• Ice cubes optional

Instructions:

Put the banana in a blender after peeling it

To the blender, add chia seeds, almond butter, almond milk, cocoa powder, and vanilla extract

For sweetness, you can add maple syrup or agave syrup if you want to

Mix everything together until it's smooth and creamy

If you want a colder smoothie, add ice cubes and blend again until smooth

Put the smoothie in a glass and drink it right away

Ingredients:

• 1 cup graham cracker crumbs


• 1/2 cup unsalted butter, melted


• 1/4 cup granulated sugar


• 1/4 cup mini chocolate chips


• 1/4 cup dried cranberries

Instructions:

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

In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar

Mix well until the mixture resembles coarse crumbs

Fold in the mini chocolate chips and dried cranberries into the mixture

Scoop spoonfuls of the mixture onto the prepared baking sheet, shaping them into small cookie rounds

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

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, the Minnie Mouse Graham Cracker Cookies are ready to be enjoyed! You can store the cookies in an airtight container to keep them fresh

Ingredients:

• 1 cup pancake mix


• 1/2 cup milk


• 1 egg


• 8 mini sausages


• 1/2 cup shredded cheddar cheese


• Maple syrup for dipping

Instructions:

Preheat your oven to 350F 175C and grease a mini muffin tin

In a mixing bowl, combine the pancake mix, milk, and egg

Mix until smooth

Cut the mini sausages into small pieces and stir them into the pancake batter

Pour the batter into the greased mini muffin tin, filling each cup about 2/3 full

Sprinkle shredded cheddar cheese on top of each muffin cup

Bake in the preheated oven for 12-15 minutes or until the muffins are golden brown and a toothpick comes out clean when inserted

Remove from the oven and let cool for a few minutes before removing from the muffin tin

Serve with maple syrup for dipping

Enjoy your delicious Mini Sausage Pancake Muffins!

Ingredients:

• 1 pound fresh halibut fillets, cut into 1-inch strips


• 1 cup gluten-free all-purpose flour


• 1 teaspoon garlic powder


• 1/2 teaspoon paprika


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1 cup gluten-free beer


• 1 egg


• Vegetable oil for frying

Instructions:

Mix the garlic powder, paprika, salt, and black pepper with a whisk in a bowl that doesn't have gluten

Mix in the gluten-free beer and egg, then use a whisk to make a smooth batter

In a deep fryer or large pot, heat the vegetable oil to 350F 175C

Let the extra beer batter drip off of each halibut strip as you dip it in it

Watch out as you put the battered halibut strips into the hot oil

Fry for three to four minutes on each side, or until they are golden brown and crispy

Put the fried halibut strips on a paper towel-lined plate to drain any extra oil after taking them out of the oil with a slotted spoon

Halibut that has been battered in gluten-free beer should be served hot with your choice of dipping sauce or tartar sauce

Ingredients:

• 1 cup creamy peanut butter


• 1/2 cup unsalted butter, melted


• 2 cups powdered sugar


• 1 1/2 cups graham cracker crumbs


• 1 1/2 cups semi-sweet chocolate chips


• 1/4 cup creamy peanut butter for the chocolate topping

Instructions:

Melt the unsalted butter and one cup of creamy peanut butter in a large mixing bowl until smooth

Stir the graham cracker crumbs and powdered sugar into the peanut butter mixture gradually, until thoroughly mixed

Using a 9 x 13 inch 23 x 33 cm baking pan, press the mixture into the bottom to form an even layer

The semi-sweet chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring in between, until smooth

Evenly distribute the melted chocolate over the peanut butter mixture in the pan

Melt 1/4 cup creamy peanut butter in a separate microwave-safe bowl until it's easily drizzleable

Melt the peanut butter and drizzle it over the chocolate layer in the pan to make a pretty pattern

The bars should be chilled for at least two hours to solidify

Cut into bars or squares after they've set, then dig in!

Ingredients:

• 2 cups almond flour


• 1/2 cup coconut flour


• 1/2 cup shredded carrots


• 1/2 cup shredded courgette zucchini


• 1/2 cup maple syrup


• 1/4 cup coconut oil, melted


• 4 large eggs


• 1 tsp vanilla extract


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp ground cinnamon


• 1/4 tsp ground nutmeg


• 1/4 tsp salt


• 1/2 cup chopped walnuts optional


• Coconut oil or parchment paper for greasing

Instructions:

Preheat your oven to 350F 175C and grease a 9-inch 23cm round cake pan with coconut oil or line it with parchment paper

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt

In a separate bowl, whisk together the melted coconut oil, maple syrup, eggs, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until well combined

Fold in the shredded carrots, shredded courgette, and chopped walnuts if using

Pour the cake batter into the prepared cake pan and smooth the top with a spatula

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely

Once the cake has cooled, you can frost it with your favorite paleo-friendly frosting or enjoy it as is

Slice, serve, and enjoy your delicious grain-free carrot and courgette cake!

Ingredients:

• 1 pint of strawberries


• 1 bunch of grapes red and green


• 2 oranges


• 2 kiwis


• 1 pineapple


• 1 cantaloupe


• 1 honeydew melon


• Wooden skewers

Instructions:

Wash and prepare all the fruits

Cut the strawberries in half or quarters depending on their size

Remove the grapes from the stems and set them aside

Peel and cut the oranges into bite-sized segments

Peel the kiwis and cut them into rounds

Cut the pineapple into bite-sized chunks

Cut the cantaloupe and honeydew melon into bite-sized cubes

Take wooden skewers and start threading the fruits onto them, alternating colors to create a rainbow effect

Start with a strawberry, followed by grapes, oranges, kiwis, pineapple, cantaloupe, and honeydew melon

Repeat the pattern until you've filled each skewer with colorful fruits

Chill the rainbow fruit skewers in the refrigerator for at least 30 minutes before serving

Serve the skewers as a refreshing and healthy treat for your summertime bridal shower guests