Serrende

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Enjoy this loaded guacamole dip, which is smooth and creamy. This dip is full of flavor because it is made with ripe avocados, fresh tomatoes, onions, cilantro, and spices. You can make it your own by adding garlic, lime juice, jalapeos, and seasonings. Add crumbled bacon and shredded cheddar cheese to make it even more decadent. For a tasty snack or party starter, serve it with keto-friendly chips or vegetable sticks.

Ingredients: 3 ripe avocados, peeled and pitted. 1 small tomato, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. 2 cloves garlic, minced. Juice of 1 lime. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cumin. 1/4 teaspoon chili powder. 1/4 cup crumbled cooked bacon optional. 1/4 cup shredded cheddar cheese optional.

Instructions: Mash the avocados in a mixing bowl until smooth. Add the diced tomato, chopped red onion, chopped cilantro, minced jalapeo pepper, minced garlic, lime juice, salt, black pepper, cumin, and chili powder to the mashed avocados. Mix until well combined. If desired, fold in the crumbled cooked bacon and shredded cheddar cheese for added flavor and texture. Transfer the loaded guacamole dip to a serving bowl. Serve immediately with your favorite keto-friendly chips or vegetable sticks. Enjoy the deliciousness of this loaded guacamole dip!

Prep Time: 10 minutes

Cook Time: 0 minutes

CJC Madrid Norte

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Treat yourself to a guilt-free indulgence with this creamy vegan chocolate peanut butter fudge. You won't believe it's dairy-free and oh-so delicious.

Vegan Chocolate Peanut Butter Fudge

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This Slow Cooker Ranch Pot Roast is incredibly flavorful and tender, making it the perfect comfort food for any occasion. The combination of ranch seasoning mix, au jus gravy mix, and beef broth creates a rich and savory sauce that perfectly complements the juicy beef. Plus, the addition of pepperoncini peppers adds a hint of tanginess and spice for an extra kick of flavor.

Ingredients: 3 lbs beef chuck roast. 1 packet ranch seasoning mix. 1 packet au jus gravy mix. 1/2 cup beef broth. 1/4 cup butter. 1/2 cup sliced pepperoncini peppers optional.

Instructions: Put the chuck roast of beef in the slow cooker. Cover the roast with au jus gravy mix and ranch seasoning mix. Cover the roast with beef broth. Cover the roast with butter. If you want, you can add sliced pepperoncini peppers. For 8 hours, or until the beef is soft, cover and cook on low heat. After the meat is done, shred it and serve it with the gravy.

Prep Time: 10 minutes

Cook Time: 480 minutes

ronald de ceuster

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These Greek-inspired collard green wraps are filled with flavorful quinoa salad and topped with a creamy vegan tzatziki sauce. They're fresh, healthy, and perfect for a light lunch or dinner.

Ingredients: 6 large collard green leaves. 1 cup cooked quinoa. 1 cup diced tomatoes. 1 cup diced cucumber. 1/2 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. For Vegan Tzatziki:. 1 cup dairy-free yogurt. 1/2 cup grated cucumber, squeezed to remove excess moisture. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon chopped fresh dill. Salt and pepper to taste.

Instructions: Prepare the collard green leaves by trimming the stems and blanching them in boiling water for 30 seconds. Immediately transfer them to an ice water bath to stop the cooking process. Pat dry with paper towels. In a mixing bowl, combine cooked quinoa, diced tomatoes, diced cucumber, diced red onion, chopped parsley, chopped mint, lemon juice, olive oil, salt, and pepper. Mix well to combine. To make the Vegan Tzatziki, in a separate bowl, mix together dairy-free yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Stir until well combined. Lay a collard green leaf flat on a clean surface. Spoon a portion of the quinoa mixture onto the center of the leaf. Drizzle with Vegan Tzatziki. Fold the sides of the collard green leaf over the filling, then roll it up tightly like a burrito. Repeat with the remaining collard green leaves and filling. Slice the wraps in half diagonally and serve immediately, or wrap them tightly in parchment paper for a portable meal.

Prep Time: 20 minutes

Cook Time: 10 minutes

kissing the earth with my feet

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A hearty chicken wild rice soup made in the Instant Pot that is great for cold days. This recipe doesn't have any dairy or gluten, and it's full of healthy flavors and ingredients.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup wild rice blend, rinsed. 4 cups chicken broth. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried parsley. 1/2 teaspoon salt, or to taste. 1/4 teaspoon black pepper, or to taste. 2 tablespoons olive oil.

Instructions: Turn on the Instant Pot to saut mode. Add olive oil and saut onion, carrots, celery, and garlic until softened. Add diced chicken, wild rice blend, chicken broth, thyme, rosemary, parsley, salt, and pepper to the Instant Pot. Secure the lid and set the Instant Pot to manual high pressure for 25 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Carefully remove the lid and stir the soup. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

theodoroctopus

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Quick and easy salmon is baked in parchment paper to lock in moisture for a delightful salmon dinner.

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This soup is ideal for a dinner on the porch with a neighbor because it is very straightforward, incredibly light, and smooth.

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Went looking for something to marinate my pork chops in and came up short. Went back to Mom's old standby that we all love. Enjoy! My brother prefers pineapple/orange juice…go figure!

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This is a popular Sichuan Chinese dish called bang bang chicken that has been Americanized. A fantastic dish is created by frying the chicken twice and combining it with creamy bang bang sauce.

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These cool, summer-ready bellinis are made with peaches, schnapps, Prosecco, and our homemade ginger syrup.

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Buffalo dip made with shredded chicken makes a perfect appetizer pizza topping, but it can also be served alongside veggies like a traditional dip.

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The coffee cake recipe below is from my mother. Despite the fact that she uses fresh peaches, which are unquestionably superior, I like this cake too much to save it just for the summer. If using fresh peaches, up the brown sugar to 1/2 cup.

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A mango and pineapple slaw tops a blackened flounder fillet in this simple and refreshing recipe that takes just about a half hour to prepare.

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Beef or pork neck bones simmered with sauteed vegetables give this sauce a rich flavor. Add tomatoes and cook for several hours until you can't stand to wait any longer. Discard the bones and serve the sauce over a hearty dish of pasta.

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There are only four simple, straightforward, and delicious ingredients needed to make this pimento cheese, and it comes together quickly.