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A keto-friendly, dairy-free, and gluten-free version of New England clam chowder that is light on calories but rich in flavor.

Ingredients: 2 cups cauliflower florets. 1 cup clam juice. 1 cup unsweetened almond milk. 2 cans 10 oz each chopped clams, drained. 2 slices bacon, chopped. 1/4 cup diced onion. 1/4 cup diced celery. 2 cloves garlic, minced. 1 tablespoon coconut flour. 1/4 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put the bacon in a big pot and cook it over medium-low heat until it gets crispy. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Put garlic, onion, and celery in the pot as well. About 5 minutes of cooking will soften the food. Add the thyme and coconut flour and stir them in. Cook for one more minute. Floss the cauliflower and add the clam juice to the pot. Bring to a low boil, then cook for about 10 minutes, or until the cauliflower is soft. Blend the cauliflower mixture with an immersion blender until it is smooth. Add the chopped clams and almond milk and mix well. Bring to a boil, but don't boil. Add pepper and salt to taste. Serve hot with chopped bacon and parsley on top.

Avery

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These homemade marshmallows are soft, fluffy, and ideal for s'mores or hot chocolate toppings. The melt-in-your-mouth texture and sweet vanilla flavor will win you over.

Ingredients: 3 envelopes unflavored gelatin about 21 grams. 1 cup cold water, divided. 1.5 cups granulated sugar. 1 cup light corn syrup. 1/4 teaspoon salt. 1 teaspoon vanilla extract. Powdered sugar, for dusting.

Instructions: In a large mixing bowl, combine the gelatin and 1/2 cup of cold water. Allow it to sit for about 10 minutes to soften. In a saucepan over medium heat, combine the remaining 1/2 cup of cold water, granulated sugar, corn syrup, and salt. Stir until the sugar dissolves, and the mixture reaches 240F 115C on a candy thermometer. This will take about 10-12 minutes. Once the sugar mixture reaches the desired temperature, remove it from heat. Using an electric mixer on low speed, slowly pour the hot sugar syrup into the softened gelatin. Gradually increase the mixer speed to high and beat for 10-12 minutes, until the mixture becomes thick and glossy. Add the vanilla extract and beat for an additional 2 minutes. Prepare a 9x13-inch 23x33 cm baking dish by greasing it and dusting it with powdered sugar to prevent sticking. Pour the marshmallow mixture into the prepared dish, spreading it evenly. Let the marshmallows sit at room temperature for about 4 hours, or until they set and become firm. Once set, dust a clean surface with powdered sugar. Turn the marshmallow slab out onto the powdered sugar and cut it into squares or desired shapes using a sharp knife or cookie cutters. Be sure to coat all sides of the marshmallows with powdered sugar to prevent sticking. Your homemade marshmallows are ready to enjoy! Store them in an airtight container for up to 2 weeks.

Stanley S

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If you have to watch what you eat, these gluten-free vegan chocolate chip cookies are a great treat. These cookies are made with gluten-free flour blend and almond flour. They are sweetened with maple syrup and coconut sugar, and they are full of vegan chocolate chips.

Ingredients: 1/2 cup almond flour. 1/2 cup gluten-free flour blend. 1/4 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 tablespoons coconut oil, melted. 3 tablespoons almond butter. 3 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/4 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, gluten-free flour, coconut sugar, baking soda, and salt. In a separate bowl, combine the melted coconut oil, almond butter, maple syrup, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chocolate chips. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each cookie slightly with a fork or your fingers. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Owen P

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These raw cashew swirl bars are a delightful blend of creamy cashews and rich cocoa. They are vegan, gluten-free, and perfect for a healthy indulgence.

Ingredients: 1 cup raw cashews. 1 cup dates, pitted. 1/4 cup coconut oil, melted. 2 tablespoons cocoa powder. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Mix the salt, cocoa powder, dates, coconut oil, and cashews in a food processor until the mixture is smooth and well mixed. Put parchment paper around the edges of a square baking dish, leaving some overhang to make it easy to take off. Spread the mix out evenly in the baking dish that has been lined. Melt some more coconut oil and mix it with cocoa powder to make the swirl effect. Pour the chocolate mix over the cashew mix in the baking dish. To make it look like marble, slowly stir the cocoa mixture into the cashew mixture with a toothpick or knife. Chill the baking dish in the fridge for at least two hours, or until it is firm. Once the bars are set, take them out of the fridge and use the extra parchment paper to lift them out of the dish. Serve it by cutting it into bars or squares. Put any leftovers in a container that won't let air in and put it in the fridge.

Paige Wilkins

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These Cupcake Cone Cake Pops take the traditional cupcake and turn it into a fun, portable treat. These vibrant, bite-sized treats are ideal for gatherings and events and are sure to please both young and old.

Ingredients: 1 box of cake mix your choice of flavor. 1/2 cup of frosting match the cake flavor. 24 flat-bottomed ice cream cones. 1 package of candy melts assorted colors. Sprinkles for decoration.

Instructions: As directed by the cake mix, preheat the oven. Cook the cake mix according to the package's instructions. Spoon half of the cake batter into each ice cream cone. To ensure stability, put the filled cones inside a cupcake tin. Bake for until a toothpick inserted into the center comes out clean. Allow cupcake cones to cool fully. Put the cupcakes in a big bowl and crumble them. Mix in frosting until the mixture resembles dough. Take spoonfuls of the mixture and form them into balls of cake. According to the directions on the package, melted candy melts in various colors. Coat every cake pop completely by dipping it into the melted candy. As soon as each cake pop is coated, add sprinkles. To set, place the adorned cake pops on parchment paper. Proceed with each cake pop in the same manner. Before serving, let the candy coating harden.

Eugene S

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These Spicy BBQ Chickpea and Crispy Polenta Bowls with Asparagus + Ranch Hummus are a delightful combination of flavors and textures. They're perfect for a hearty and satisfying meal that's both spicy and creamy.

Ingredients: 1 cup chickpeas, canned and drained. 2 tablespoons BBQ sauce. 1 cup polenta, cooked and sliced into rounds. 1 bunch asparagus, trimmed. 2 tablespoons olive oil. Salt and pepper, to taste. 1 cup hummus. 2 tablespoons ranch dressing. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Fresh parsley, for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Whisk the BBQ sauce into the chickpeas in a bowl until they are well covered. Place them on a baking sheet and roast them for 15 to 20 minutes, stirring every now and then, until they are crispy. Put olive oil in a pan and heat it over medium-high heat while the chickpeas roast. It will take about 34 minutes on each side for the polenta rounds to get crispy and golden brown after you add them. Add pepper and salt. In a different pan, cook the asparagus that has been trimmed in a little olive oil for about 5 to 7 minutes, until they are soft and a little charred. Add pepper and salt. Add ranch dressing to a small bowl and mix hummus with it. Set it aside. Put the paprika, cayenne pepper, garlic powder, and onion powder in a separate small bowl. Start by putting together the bowls by making a base out of crispy polenta rounds. Add BBQ chickpeas that are spicy and sauted asparagus on top. Cover the food with the ranch hummus sauce and sprinkle the spice mix on top. Add fresh parsley on top and serve hot.

Ella

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This Hot Strawberry Spinach Salad with Bacon is gluten-free and a great springtime meal because it has both fresh flavors and savory bacon. It goes well with the sweet strawberries and crispy bacon. The warm balsamic dressing adds a touch of sweetness to the salad.

Ingredients: 6 cups fresh spinach leaves, washed and dried. 1 cup strawberries, sliced. 6 slices gluten-free bacon, cooked and crumbled. 1/4 cup red onion, thinly sliced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large skillet, cook the bacon until crispy. Remove from skillet, drain on paper towels, and crumble into pieces. In the same skillet with bacon drippings, add red onion slices and saut until softened, about 2 minutes. Add balsamic vinegar and honey to the skillet, stirring to combine. Cook for another minute until slightly thickened. In a large bowl, combine spinach leaves, sliced strawberries, and crumbled bacon. Drizzle the warm balsamic dressing over the salad mixture and toss gently to coat. Season with salt and pepper to taste. Serve immediately.

Elena Cole

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A delicious and satisfying sandwich featuring tender chicken, crispy bacon, creamy avocado, and fresh vegetables.

Ingredients: 2 slices of bread. 2 slices of cooked chicken breast. 2 slices of cooked bacon. 1/2 ripe avocado, sliced. 2 slices of tomato. Lettuce leaves. Mayonnaise. Salt and pepper to taste.

Instructions: Toast the bread slices until golden brown. Spread mayonnaise on one side of each bread slice. Layer lettuce leaves on one bread slice. Place chicken slices on top of the lettuce. Season chicken with salt and pepper. Add bacon slices on top of the chicken. Arrange avocado slices and tomato slices on top of the bacon. Season with additional salt and pepper if desired. Cover with the second bread slice. Slice the sandwich diagonally and serve.

Damien D