Telpher

[telpher]

A keto-friendly twist on the classic bean with bacon soup, this recipe replaces traditional beans with cauliflower and incorporates savory bacon for a comforting and satisfying dish.

Ingredients: 1 lb bacon, chopped. 1 onion, diced. 4 cloves garlic, minced. 4 cups chicken broth. 2 cups cauliflower florets. 1 tsp thyme. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 cup heavy cream. 2 cups cooked white beans cannellini or navy beans, drained and rinsed. Chopped parsley for garnish.

Instructions: Over medium heat, cook the bacon in a big pot until it gets crispy. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Put diced onion in the pot and cook for about 5 minutes, until the onion turns clear. Cut up some garlic and add it. Cook for one more minute. Then add the cauliflower florets, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth. Bring to a low boil, then cook for about 10 minutes, or until the cauliflower is soft. Blend the soup until it's smooth with an immersion blender. You could also put the soup in a blender and blend it until it's smooth, then add it back to the pot. Add the cooked white beans and heavy cream and mix well. Simmer for five more minutes, or until everything is hot. Check the seasoning and make changes if needed. Serve hot with chopped parsley and bits of crispy bacon on top.

Rhonda Roaming

[telpher]

[telpher]

These crispy air fryer potato wedges taste great and are better for you than regular fried potato wedges. They have just the right amount of seasoning and are great as an appetizer or snack.

Ingredients: 4 large russet potatoes. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Wash and cut the potatoes into wedges. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until well coated. Preheat the air fryer to 400F 200C. Place the seasoned potato wedges in the air fryer basket in a single layer, ensuring they don't overlap. Cook for 20-25 minutes, shaking the basket halfway through, until the wedges are crispy and golden brown. Serve hot with your favorite dipping sauce.

Kale S

[telpher]

With their classic flavors of mint, lime, and rum, these Mojito Popsicles are a great way to cool off in the summer.

Ingredients: 2 cups fresh mint leaves. 3/4 cup fresh lime juice. 1/2 cup white rum. 1/2 cup simple syrup. Zest of 2 limes.

Instructions: Put mint leaves, lime juice, rum, simple syrup, and lime zest in a blender. Mix until it's smooth. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Put in the popsicle sticks and freeze until solid, which should take at least 6 hours. When the popsicles are frozen, run warm water over the molds to make them easy to take out. Serve and have fun!

Theresa Cook

[telpher]

To sate your stir fry cravings while following a paleo diet, try this tasty and nutritious Paleo Teriyaki Shrimp Stir Fry. A vibrant assortment of crisp vegetables and succulent shrimp are coated in a homemade paleo teriyaki sauce that is the ideal balance of savory and sweet flavors. In addition to being delicious, this dish only takes 30 minutes to prepare!

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1/4 cup coconut aminos. 2 tablespoons honey or substitute with paleo sweetener. 2 tablespoons apple cider vinegar. 1 tablespoon coconut oil. 1 teaspoon grated fresh ginger. Salt and pepper to taste. 2 tablespoons chopped green onions for garnish. 1 tablespoon sesame seeds for garnish.

Instructions: In a small bowl, whisk together coconut aminos, honey or paleo sweetener, apple cider vinegar, and grated ginger to make the paleo teriyaki sauce. In a large skillet or wok, heat the coconut oil over medium-high heat. Add minced garlic and sliced onion to the skillet and saut for 2-3 minutes until fragrant and the onions start to become translucent. Add the shrimp to the skillet and cook for about 2-3 minutes per side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside. In the same skillet, add the broccoli florets and sliced bell peppers. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Return the cooked shrimp to the skillet with the sauted vegetables. Pour the paleo teriyaki sauce over the shrimp and vegetables. Stir-fry for an additional 2-3 minutes to heat everything through and coat with the sauce. Season with salt and pepper to taste. Serve the Paleo Teriyaki Shrimp Stir Fry hot, garnished with chopped green onions and sesame seeds. Enjoy your delicious and paleo-friendly stir fry!

Scarlett H

[telpher]

Enjoy this tasty chocolate coffee cocktail that is both vegan and paleo-friendly. It's simple to make and great for any event.

Ingredients: 1 cup brewed coffee, cooled. 1/4 cup non-dairy chocolate coffee creamer. 1-2 tablespoons maple syrup or date syrup, to taste. Ice cubes. Cocoa powder, for garnish optional.

Instructions: In a shaker, combine cooled coffee, non-dairy chocolate coffee creamer, and maple syrup. Add ice cubes to the shaker and shake well until thoroughly mixed and chilled. Strain the cocktail into a glass filled with ice cubes. Optionally, sprinkle cocoa powder on top for garnish. Serve immediately and enjoy!

Miles

[telpher]

These Coffee Blondies are a delightful twist on the classic blondie, infused with the rich flavor of coffee and studded with creamy white chocolate chips.

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup unsalted butter. 1 cup light brown sugar. 1 large egg. 1 tablespoon instant coffee granules. 1 teaspoon vanilla extract. 1/2 cup white chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease and flour an 8-inch square baking pan. In a small bowl, mix flour, baking powder, and salt together. Set aside. In a medium saucepan, melt butter over low heat. Remove from heat, add brown sugar, egg, instant coffee, and vanilla extract. Mix well. Gradually stir in the flour mixture until just combined. Fold in white chocolate chips. Spread the batter evenly into the prepared pan. Bake for 20-25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Allow to cool completely in the pan before cutting into squares.

Scott R

[telpher]

This is a hearty and flavorful Cajun dish that is made in the slow cooker with rice, spicy Andouille sausage, tender chicken, and aromatic vegetables.

Ingredients: 1 lb chicken breast, diced. 1 lb Andouille sausage, sliced. 1 large onion, chopped. 1 red bell pepper, chopped. 1 green bell pepper, chopped. 3 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes, undrained. 1 cup chicken broth. 2 cups long grain white rice. 2 teaspoons Cajun seasoning. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: Diced chicken, sliced Andouille sausage, chopped onion, bell peppers, celery, and minced garlic should all be put in a slow cooker. Add chicken broth, rice, diced tomatoes with their juices, thyme, oregano, cayenne pepper, salt, and pepper. Mix things together well. Set the timer for 3 to 4 hours on high or 6 to 8 hours on low. The rice should be done and the chicken should be soft. Chopped green onions should be added to the top before serving. Enjoy while hot!

Mia