Fat Bomb Pumpkin Pie Patties

These delectable and nutritious paleo snacks or desserts are called Fat Bomb Pumpkin Pie Patties. Warm spices and lots of pumpkin flavor make these a filling treat that doesnt contain any refined sugar. For people who are on a paleo or ketogenic diet, these are ideal.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 1/4 cup unsweetened almond butter
• 1/4 cup coconut flour
• 2 tablespoons honey or maple syrup optional, for sweetness
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• A pinch of sea salt
• 1/2 cup chopped pecans
• 1/4 cup unsweetened shredded coconut

Instructions:

In a mixing bowl, combine the pumpkin puree, melted coconut oil, almond butter, and coconut flour

Add honey or maple syrup if desired for sweetness, and mix well

Stir in the ground cinnamon, nutmeg, ground cloves, and a pinch of sea salt

Fold in the chopped pecans and unsweetened shredded coconut

Line a muffin tin with paper liners or silicone molds

Scoop the pumpkin mixture into the molds, filling each about 3/4 full

Place the muffin tin in the freezer and let the patties set for at least 1 hour

Once they are firm, remove the patties from the muffin tin and store them in an airtight container in the freezer

When ready to enjoy, remove from the freezer and let them sit at room temperature for a few minutes to soften slightly

Sprinkle with extra cinnamon and shredded coconut if desired before serving

Vegan Butternut Squash Cheesy Sauce

Indulge in the creamy richness of this vegan butternut squash cheesy sauce, perfect for a comforting and easy meal. The combination of butternut squash, nutritional yeast, and coconut milk creates a deliciously cheesy flavor without any dairy. Plus, its gluten-free

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 cup vegetable broth
• 1/2 cup nutritional yeast
• 1/4 cup coconut milk
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

Bring the vegetable broth to a boil in a pot, then add the butternut squash cubes

About 10 to 15 minutes, or until the squash is soft

As soon as the squash is soft, put it in a blender with the nutritional yeast, coconut milk, minced garlic, lemon juice, onion powder, salt, and pepper

If you need to, add more coconut milk to get the consistency you want

Blend until smooth and creamy

Try it and change the seasonings as needed

Right away, pour it over pasta, vegetables, or use it as a dip

Have fun

Napa Valley Rip with Duchess and Gert

Indulge in the rich flavors of Napa Valley with this elegant dish. The blackberry balsamic sauce goes well with the juicy duck breasts. A Napa Valley red wine with bold flavors goes perfectly with the food, making for a memorable meal.

Ingredients:

• 1 bottle of Napa Valley red wine Cabernet Sauvignon or Merlot
• 2 duck breasts
• 1 cup of fresh blackberries
• 1/4 cup of balsamic vinegar
• 2 tablespoons of honey
• Salt and pepper to taste
• Fresh rosemary sprigs for garnish

Instructions:

Start by heating the oven to 400F 200C

Make crisscross cuts in the duck breasts skin, being careful not to cut into the meat

Add a lot of salt and pepper to the duck breasts

Set the pan over medium-high heat and add the duck breasts, skin side down

After 5 to 6 minutes, the skin should be golden brown and crispy

After 2 minutes, turn the duck breasts over and cook for another 2 minutes

Put the duck breasts in a baking dish and roast them in a hot oven for 8 to 10 minutes, or until they are medium-rare or done to your liking

Put the blackberries, balsamic vinegar, and honey in the same pan

For about 5 minutes, stir the mixture every now and then over medium-low heat until the blackberries begin to break down and the sauce gets thicker

After taking the duck breasts out of the oven, let them rest for a few minutes

Then, cut them into pieces

Thinly slice the duck breasts and serve them with the blackberry balsamic sauce on top

Serve with a glass of Napa Valley red wine and fresh rosemary sprigs on top

Have fun with your tasty Napa Valley rip with Duchess and Gert

Paleo Spinach Brownies

With the addition of nutrient-rich spinach for additional health benefits, these Paleo spinach brownies are a delightful take on classic brownies. Theyre free of nuts, so theyre suitable for people with nut allergies and ideal for those on a Paleo diet.

Ingredients:

• 3 cups packed spinach leaves
• 3 large eggs
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

Preheat the oven to 350F 175C

Grease a baking dish with coconut oil

In a blender, blend spinach, eggs, coconut oil, maple syrup, and vanilla extract until smooth

In a large mixing bowl, combine coconut flour, cocoa powder, baking soda, and salt

Pour the blended spinach mixture into the dry ingredients and stir until well combined

Transfer the batter into the prepared baking dish and spread it evenly

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow the brownies to cool before cutting into squares

Gluten-Free White Chicken Chili

A quick and delicious gluten-free white chicken chili thats perfect for a cozy meal. Packed with protein and flavor, this chili is ready in less than 30 minutes

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 can 15 oz white beans, drained and rinsed
• 1 can 4 oz diced green chilies
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1 cup frozen corn kernels
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 2 tbsp olive oil

Instructions:

In a large pot, heat olive oil over medium heat

Add diced chicken and cook until browned

Add diced onion and minced garlic, saut until softened

Stir in ground cumin, dried oregano, ground coriander, salt, and pepper

Add white beans, diced green chilies, and chicken broth

Bring to a simmer

Add frozen corn and continue simmering for 10-15 minutes until chicken is cooked through

Stir in chopped cilantro and lime juice

Adjust seasoning if necessary

Serve hot and enjoy your gluten-free white chicken chili

Rainbow Crepes with Key Lime Whipped Cream

There are rainbow crepes with a tangy key lime whipped cream on the side. A tasty treat thats fun to make for any event

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Food coloring assorted colors
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 tablespoons key lime juice
• Zest of 2 key limes
• Rainbow sprinkles for garnish

Instructions:

Whisk the flour, sugar, and salt together in a bowl

Put the eggs in a different bowl and beat them

Then add the milk, melted butter, and vanilla extract

Combine well

Add the wet ingredients to the dry ones and mix them together until both are well mixed

Put the batter into several smaller bowls

In each bowl, add a different color of food coloring to make a rainbow

Put a nonstick skillet on medium heat and use cooking spray or butter to lightly coat it

Put a little of one color of batter into the pan and swirl it around to cover the bottom

Once the crepe starts to set and the edges begin to lift, flip it over and cook for a short time on the other side

Do it again with every color

Whip the heavy cream in a bowl that has been chilled until it starts to get thicker

Sugar powder, key lime juice, and lime zest should be added

Whip until you get stiff peaks

Put some Key Lime Whipped Cream on each crepe and then fold them in half to serve

If you want, you can add rainbow sprinkles and more whipped cream as a garnish

Have fun with your tasty Rainbow Crepes and Key Lime Whipped Cream

Slow Cooker Sweet and Saucy Chicken

Barbecue, honey, and soy flavors come together in a delicious way in this Slow Cooker Sweet and Saucy Chicken, making a tender and flavorful dish thats great for busy days. Its all done by the slow cooker, which gives the chicken rich flavors and keeps it juicy and moist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• 2 tablespoons cornstarch
• 2 tablespoons water
• Optional: sesame seeds and chopped green onions for garnish

Instructions:

In the slow cookers bottom, put chicken breasts

Put garlic, basil, red pepper flakes, salt, pepper, honey, soy sauce, barbecue sauce, and mix them all together in a bowl

Put on chicken

Keep the lid on and set the heat to low for four to five hours, or until the chicken is fully cooked and soft

Take the chicken out of the slow cooker when its done cooking and shred it with two forks

To make a slurry, mix cornstarch and water in a small bowl

Slowly add the slurry to the sauce that is already there

Put the chicken back into the slow cooker and stir it around to coat it with the sauce

Put the lid on top and cook on high for another 30 minutes, or until the sauce gets thicker

If you want, you can serve it hot with sesame seeds and chopped green onions on top