Ingredients:

• 250g de masa quebrada


• 100g de almendras molidas


• 100g de azcar


• 2 huevos


• 100g de mantequilla derretida


• 150g de frutos rojos fresas, frambuesas, arndanos


• Azcar glas para decorar

Instructions:

Precalentar el horno a 180C 350F

Estirar la masa quebrada y cortar crculos del tamao de los moldes para tartaletas

Forrar los moldes con la masa y pinchar la base con un tenedor

En un tazn, mezclar las almendras molidas, el azcar, los huevos y la mantequilla derretida hasta obtener una mezcla homognea

Verter la mezcla en las tartaletas

Hornear durante 15-20 minutos o hasta que estn doradas

Dejar enfriar las tartaletas en una rejilla

Justo antes de servir, decorar con los frutos rojos y espolvorear con azcar glas

Ingredients:

• 1 lb ground beef


• 1/2 cup breadcrumbs


• 1/4 cup grated Parmesan cheese


• 1/4 cup finely chopped onion


• 1/4 cup mayonnaise


• 1/4 cup ketchup


• 1 tsp Worcestershire sauce


• 1/2 tsp garlic powder


• 1/2 tsp salt


• 1/4 tsp black pepper


• 4 hamburger buns


• 4 slices cheddar cheese


• Lettuce leaves


• Tomato slices


• Pickles


• 4 crispy bacon strips

Instructions:

In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, chopped onion, Worcestershire sauce, garlic powder, salt, and black pepper

Form the mixture into 4 burger patties

Heat a grill or skillet over medium-high heat

Cook the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness

During the last minute of cooking, place a slice of cheddar cheese on each patty and let it melt

In a small bowl, mix mayonnaise and ketchup to make the sauce

Toast the hamburger buns on the grill or in a toaster until lightly browned

Spread the sauce on the bottom half of each bun

Place a lettuce leaf on the sauce, followed by a burger patty with melted cheese

Top with tomato slices, pickles, and a crispy bacon strip

Cover with the top half of the bun

Serve the Crunchburger hot and enjoy!

Ingredients:

• 2 cups almond flour


• 1/4 cup coconut flour


• 1/4 cup tapioca flour


• 1/4 cup cold ghee or coconut oil for dairy-free


• 1 egg


• 1/2 tsp sea salt


• 2 large onions, thinly sliced


• 2 tbsp coconut oil


• 1 tsp balsamic vinegar


• 1 cup cherry tomatoes, halved


• 1/2 cup goat cheese or dairy-free alternative


• Fresh basil leaves for garnish


• Salt and pepper to taste

Instructions:

Blend together almond flour, tapioca flour, coconut flour, cold ghee or coconut oil, egg, and half a teaspoon of sea salt in a food processor

Pulse until a dough forms

To form the crust, press the dough evenly into a tart pan

While you're making the filling, put it in the fridge

Heat two tablespoons of coconut oil in a big skillet over medium heat

Add the thinly sliced onions and saut for 15 to 20 minutes, or until they start to caramelize

Add the balsamic vinegar and continue cooking for a further two minutes

To taste, add salt and pepper for seasoning

Set the oven temperature to 175C 350F

Take the tart crust out of the fridge and cover the crust evenly with the caramelized onions

Arrange the cherry tomatoes halves on top of the onions that have caramelized

Evenly crumble goat cheese or a dairy-free substitute over the tomatoes

Bake for 20 to 25 minutes, or until the tart is golden brown and the cheese has melted slightly, in a preheated oven

Take it out of the oven and allow it to cool a little before adding fresh basil leaves as a garnish

Cut your Paleo Caramelized Onion, Tomato, and Goat Cheese Tart into slices and serve

Have fun!

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes


• 1/2 cup bourbon whiskey


• 1/4 cup soy sauce


• 1/4 cup brown sugar


• 3 cloves garlic, minced


• 2 tablespoons Dijon mustard


• 2 tablespoons olive oil


• 1 teaspoon smoked paprika


• 1/2 teaspoon black pepper


• 1/2 teaspoon salt


• Wooden skewers, soaked in water for 30 minutes

Instructions:

In a bowl, combine bourbon whiskey, soy sauce, brown sugar, minced garlic, Dijon mustard, olive oil, smoked paprika, black pepper, and salt to make the marinade

Place the chicken cubes in a resealable plastic bag or a shallow dish and pour the marinade over them

Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results

Preheat your grill to medium-high heat

Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a small space between each piece

Grill the chicken kabobs for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside

Serve the Bourbon Marinated Grilled Chicken Kabobs hot, garnished with fresh herbs if desired

Enjoy your delicious, smoky flavored chicken kabobs!

Ingredients:

• 8 ounces spaghetti


• 1 bunch Tuscan kale, stemmed and chopped


• 1 can 15 ounces chickpeas, drained and rinsed


• 3 cloves garlic, minced


• 1/4 cup olive oil


• 1/4 teaspoon red pepper flakes


• Salt and black pepper to taste


• Grated Parmesan cheese for serving

Instructions:

Cook spaghetti according to package instructions until al dente

Reserve 1/2 cup of pasta water, then drain the spaghetti

In a large skillet, heat olive oil over medium heat

Add minced garlic and red pepper flakes, saut until fragrant

Add chopped kale to the skillet, cook until wilted, about 5 minutes

Add chickpeas to the skillet, cook until heated through

Toss in the cooked spaghetti, adding reserved pasta water as needed to create a sauce

Season with salt and black pepper

Serve hot, topped with grated Parmesan cheese

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup granulated sugar


• 1/2 teaspoon baking powder


• 1/4 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup buttermilk


• 1 egg


• 2 tablespoons unsalted butter, melted


• 1 teaspoon vanilla extract


• 1 vanilla bean, seeds scraped


• 1/2 cup cherries, pitted and chopped


• Powdered sugar for dusting


• Cooking spray for greasing the donut pan

Instructions:

Set the oven temperature to 175C 350F

Mix the flour, sugar, baking soda, baking powder, and salt in a big bowl

Mix the egg, melted butter, scraped vanilla bean seeds, buttermilk, and vanilla extract in a separate bowl

Mixing until just combined, pour the wet ingredients into the dry ingredients

Take care not to blend too much

Stir the chopped cherries into the batter gently

Spray cooking oil in a donut pan

Pour the batter into each donut mold, filling it to about two thirds of the way

Bake for 12 to 15 minutes, or until the donuts are just starting to turn golden and bounce back when you touch them, in a preheated oven

The baked donuts should be taken out of the oven and allowed to cool in the pan for a few minutes before being transferred to a wire rack to finish cooling

For a sweet finish, dust the donuts with powdered sugar after they have cooled

Savor the baked cherry vanilla bean doughnuts that you made yourself!

Ingredients:

• 4 large portobello mushrooms, stems removed


• 1/4 cup olive oil


• Salt and black pepper to taste


• 4 ciabatta rolls, sliced in half lengthwise


• 1 cup fresh basil leaves


• 2 cloves garlic, minced


• 1/2 cup vegan mayonnaise


• 1 tablespoon lemon juice


• 1 teaspoon Dijon mustard


• 1 tomato, sliced


• 1 cup arugula or mixed greens

Instructions:

Warm the grill up to a medium-high level

Add salt and black pepper to the portobello mushrooms after brushing them with olive oil

For 4 to 5 minutes on each side, grill the mushrooms until they are soft

Make the basil aioli while the mushrooms are cooking on the grill

Put garlic, basil leaves, vegan mayonnaise, lemon juice, and Dijon mustard in a food processor

Mix until it's smooth

When the mushrooms are done, take them off the grill and give them a minute or two to rest

On both sides of each ciabatta roll, spread basil aioli

On the bottom halves of the rolls, put grilled portobello mushrooms

Mix greens and sliced tomato on top of the mushrooms

Use the top halves of the rolls to cover

Serve right away and enjoy!

Ingredients:

• 1 gluten-free pizza crust


• 1 cup cashews, soaked and drained


• 2 large onions, thinly sliced


• 1/4 cup dairy-free milk e


• g


• , almond or soy


• 1 tbsp olive oil


• 1 cup cherry tomatoes, halved


• 1/2 cup asparagus, chopped into 2-inch pieces


• 1/2 cup peas


• 1/2 cup baby spinach leaves


• 1/4 cup fresh basil leaves


• 1/4 cup nutritional yeast


• 1/2 tsp garlic powder


• Salt and pepper to taste

Instructions:

Turn on your oven and heat it up to 425F 220C

Warm up the olive oil in a big pan over medium-low heat

It will take about 20 to 30 minutes of cooking after adding the sliced onions until the onions turn caramelized

Put away

Make the caramelized onion cream while the onions are cooking

Soak the cashews in water and put them in a blender with the caramelized onions, dairy-free milk, nutritional yeast, garlic powder, salt, and pepper

Mix until it's creamy and smooth

If necessary, change the seasoning

Put the gluten-free pizza crust on a baking sheet lined with parchment paper and roll it out

Cover the pizza crust with the caramelized onion cream

Put the asparagus, peas, baby spinach, and cherry tomatoes on top of the cream

The pizza should be baked in an oven that is already hot for 15 to 20 minutes, or until the crust is golden and the vegetables are soft

Take the pizza out of the oven and top it with fresh basil leaves

Cut up your GF Vegan Spring Veg Pizza with Caramelized Onion Cream and serve it! Have fun!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1 1/2 cups granulated sugar


• 1/2 cup unsweetened cocoa powder


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 2 large eggs


• 1 cup buttermilk


• 1/2 cup vegetable oil


• 2 tsp vanilla extract


• 1/2 cup hot water


• Red food coloring


• 1/2 cup raspberry jam


• 2 cups white chocolate chips


• 1/4 cup heavy cream


• Black gel food coloring

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with paper liners

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

In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract

Add the wet mixture to the dry mixture and stir until well combined

Gradually add hot water to the batter while mixing, until it's smooth and glossy

Mix in red food coloring until you achieve the desired blood-red color

Fill each cupcake liner about two-thirds full with the batter

Drop a spoonful of raspberry jam into the center of each cupcake

Bake for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean

Remove cupcakes from the oven and let them cool completely

In a microwave-safe bowl, melt white chocolate chips with heavy cream in 20-second intervals until smooth

Add black gel food coloring to the white chocolate ganache, stirring until you get a dark, mirror-like glaze

Dip the top of each cupcake into the mirror glaze, allowing it to drip down the sides

Let the glaze set for a few minutes, and your Bloody Mirror Cupcakes are ready to impress!

Ingredients:

• 1 cup almond flour


• 1/2 cup canned pumpkin puree


• 1/4 cup maple syrup


• 1/4 cup coconut oil, melted


• 1 tsp pumpkin pie spice


• 1/2 tsp vanilla extract


• 1/4 tsp baking soda


• A pinch of salt


• 1/4 cup dairy-free chocolate chips optional

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine almond flour, pumpkin puree, maple syrup, melted coconut oil, pumpkin pie spice, vanilla extract, baking soda, and a pinch of salt

Mix until a thick dough forms

If desired, fold in dairy-free chocolate chips into the dough

Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart

Flatten each cookie slightly with the back of a fork or your fingers to shape them

Bake in the preheated oven for 12-15 minutes or until the edges are golden brown

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious vegan, grain-free pumpkin pie cookies!