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This chicken and rice dish with turmeric is easy to make, tastes great, and is great for a weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups jasmine rice. 4 cups chicken broth. 2 tablespoons olive oil. 2 teaspoons turmeric powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put cumin, coriander, paprika, salt, and pepper in a small bowl and mix them together. The chicken breasts should be rubbed with the spice mix on both sides. Warm up the olive oil in a big pan over medium-high heat. While the chicken breasts are cooking, make sure they get brown on both sides. This should take about 4 to 5 minutes per side. Take the chicken out of the pan and set it aside. Put the jasmine rice in the same pan and toast it for two to three minutes. Add the chicken broth and heat it up. Lower the heat, cover, and let it simmer for 15 to 20 minutes, or until the rice is done and the liquid is gone. Place the chicken back in the pan and cover it with rice. Put the lid back on and cook for another 5 to 10 minutes, or until the chicken is fully cooked. Add fresh cilantro as a garnish before serving.

Alice W

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Indulge in the delightful flavors of cinnamon and apple with this keto-friendly and gluten-free crumb cake. Perfect for breakfast or as a sweet treat, this moist and flavorful cake will satisfy your cravings without compromising your low-carb lifestyle.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/3 cup granulated erythritol sweetener. 1 tsp baking powder. 1/2 tsp ground cinnamon. 1/4 tsp salt. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted butter or coconut oil. 1 tsp vanilla extract. 1 medium apple, peeled and diced. For the Crumb Topping:. 2 tbsp almond flour. 1 tbsp coconut flour. 1 tbsp granulated erythritol sweetener. 1/2 tsp ground cinnamon. 2 tbsp cold butter or coconut oil, diced.

Instructions: Start by heating the oven to 350F 175C. A 8x8-inch baking dish should be greased. With a whisk, mix almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt in a large bowl. Mix in the eggs, almond milk, coconut oil or butter that has been melted, and vanilla extract. Mix everything together well. Mix in the apple dices, then pour the batter into the baking dish that has been prepared. For the crumb topping, mix almond flour, coconut flour, erythritol a sugar substitute, and cinnamon in a small bowl. Cut up some cold butter or coconut oil and add it to the dry ingredients. Then, use a fork or pastry cutter to mix it in until it looks like crumbles. Spread the crumbs out evenly on top of the cake batter. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool down before cutting it. Serve and have fun!

Sylvia Reynolds

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For people on a paleo or low-carb diet, these keto strawberry muffins are a delicious treat. They are the ideal quick breakfast or on-the-go snack because they are fluffy, moist, and bursting with flavor from fresh strawberries. These muffins are a guilt-free treat because they contain just 2 net carbs each!

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 1/4 cup erythritol or preferred keto-friendly sweetener. 1 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1/2 cup chopped strawberries.

Instructions: Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Grease or line a muffin tin with coconut oil. Almond flour, coconut flour, erythritol, baking powder, and salt should all be combined in a mixing bowl. To the dry ingredients, add eggs, almond milk, melted coconut oil, and vanilla extract. Blend until thoroughly blended. Gently fold in the chopped strawberries. Evenly distribute the batter among the muffin tins. When a toothpick inserted into the center comes out clean, the tops should be golden after 20 to 25 minutes of baking. After letting the muffins cool in the pan for five minutes, move them to a wire rack to finish cooling.

Annie

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These Chocolate Dipped ABC 123 Chocolate Chip Cookies are not only delicious but also fun and educational! The soft and chewy chocolate chip cookies are cut into alphabet letters and numbers, making them perfect for kids learning their ABCs and 123s. The cookies are then dipped in creamy white and rich dark chocolate, adding a touch of indulgence to this delightful treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1/2 cup white chocolate chips. 1/2 cup dark chocolate chips. Alphabet-shaped cookie cutters.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Chill the dough in the refrigerator for at least 30 minutes. Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Use alphabet-shaped cookie cutters to cut out letters, numbers, and shapes. Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. In separate microwave-safe bowls, melt the white chocolate chips and dark chocolate chips. Dip each cooled cookie halfway into the melted white or dark chocolate. Place the dipped cookies on parchment paper and let the chocolate set. Once the chocolate has hardened, the ABC 123 Chocolate Chip Cookies are ready to be enjoyed!

Brody C

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These heart-shaped macarons are a perfect way to express your love on Valentine's Day. They are delicate, flavorful, and sure to capture hearts.

Ingredients: 125g almond flour. 125g powdered sugar. 110g egg whites aged, at room temperature. 100g granulated sugar. Red food coloring gel or powder. 1/4 tsp cream of tartar. 1/2 tsp vanilla extract. 1/2 cup unsalted butter for filling. 1 cup powdered sugar for filling. 2 tbsp milk for filling. 1/2 tsp vanilla extract for filling.

Instructions: Sift together almond flour and powdered sugar into a mixing bowl. In a separate bowl, beat the aged egg whites until foamy. Add cream of tartar and continue beating. Gradually add granulated sugar while beating the egg whites until stiff peaks form. Fold the sifted almond flour and powdered sugar mixture into the egg white mixture in thirds, gently but thoroughly. Add red food coloring and vanilla extract to achieve the desired color and flavor. Transfer the batter to a piping bag with a heart-shaped tip. Pipe heart shapes onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter to remove air bubbles and let the macarons sit for about 30 minutes to form a skin. Preheat the oven to 300F 150C. Bake the macarons for 15-18 minutes, until they lift off the parchment paper easily. While the macarons cool, prepare the filling by beating butter until creamy, then adding powdered sugar, milk, and vanilla extract. Match up the macaron shells in pairs of similar sizes, and pipe or spoon filling onto one half before sandwiching them together. Chill in the refrigerator for at least 24 hours before serving. Share these delightful heart macarons with your loved ones for a sweet Valentine's Day treat!

Sean Short

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This pepperoni pizza dip is a crowd-pleasing appetizer that combines all the flavors of a classic pepperoni pizza in a creamy, cheesy dip. It's so addicting that your guests will keep coming back for more!

Ingredients: 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup ricotta cheese. 1/2 cup pizza sauce. 1/4 cup chopped pepperoni. 1/4 cup chopped green bell pepper. 1/4 cup chopped onion. 1/4 teaspoon garlic powder. 1/4 teaspoon dried oregano. 1/4 teaspoon dried basil. 1/4 teaspoon crushed red pepper flakes.

Instructions: Preheat oven to 375F 190C. In a mixing bowl, combine mozzarella, Parmesan, and ricotta cheeses. Spread the cheese mixture evenly into a baking dish. Spread pizza sauce over the cheese mixture. Sprinkle chopped pepperoni, green bell pepper, and onion over the sauce. Sprinkle garlic powder, oregano, basil, and crushed red pepper flakes over the top. Bake in the preheated oven for 20-25 minutes or until bubbly and golden brown. Serve hot with breadsticks, tortilla chips, or crackers.

Jake Kemp

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Indulge in the vibrant flavor of kumquats with this refreshing and creamy gluten-free ice cream. Made with coconut milk and sweetened with maple syrup, it's a delightful dairy-free treat perfect for any occasion.

Ingredients: 2 cups kumquat puree. 1 can 14 oz full-fat coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a blender, combine kumquat puree, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Serve and enjoy!

Stephanie B

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Enjoy the tastes of the holiday season with this delicious Gingerbread Oreo Fudge. White chocolate sweetness, gingerbread cookie spice, and Oreo crunchiness all come together in this treat. Great for giving as a gift or enjoying with family and friends.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/2 cup gingerbread cookie crumbs. 10 Gingerbread Oreo cookies, crushed. 1/2 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon vanilla extract. Pinch of salt. Optional: Additional crushed Oreo cookies for topping.

Instructions: Cover a square 8x8-inch 20x20 cm baking pan with parchment paper, leaving some extra on the sides to make it easy to take off later. Put the white chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. To make the mixture smooth and fully melted, microwave it for 30 seconds at a time and stir it after each one. Add the crushed Gingerbread Oreo cookies, ground ginger, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt. Mix the ingredients well. Mix everything together well. Pour the fudge mix into the baking pan that has been prepared and spread it out evenly. If you want, you can add more crushed Oreo cookies on top for extra flavor and texture. Put the fudge in the fridge for at least two to three hours, or until it's completely set. When the fudge is set, use the extra parchment paper to lift it out of the pan. Cut it into squares or rectangles by putting it on a cutting board. Serve your tasty Gingerbread Oreo Fudge and enjoy it!

Roy