Holiday Margherita Pizza

This Margherita Pizza is a quick and easy weeknight dinner option for the holidays. The combination of fresh mozzarella and basil gives it a festive touch.

Ingredients:

• 1 pizza dough ball
• 1/2 cup tomato sauce
• 1 1/2 cups fresh mozzarella cheese, shredded
• 1/4 cup fresh basil leaves
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat your oven to 475F 245C

Roll out the pizza dough into a circle on a lightly floured surface

Transfer the rolled-out dough to a pizza stone or baking sheet

Spread the tomato sauce evenly over the dough, leaving a small border around the edges

Sprinkle the minced garlic over the sauce

Evenly distribute the shredded mozzarella cheese on top of the sauce

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned

Remove the pizza from the oven and immediately top it with fresh basil leaves

Drizzle the olive oil over the pizza and season with salt and pepper to taste

Slice and serve your delicious Holiday Margherita Pizza!

Paleo Pumpkin Pie with Paleo Crust

A delicious Paleo pumpkin pie with a Paleo crust made from almond flour, perfect for those following a Paleo diet or looking for a healthier alternative to traditional pumpkin pie.

Ingredients:

• 2 cups almond flour
• teaspoon sea salt
• teaspoon baking soda
• 1 tablespoon coconut oil, melted
• 1 tablespoon honey
• 1 egg
• 1 cup canned pumpkin
• ? cup honey
• 2 teaspoons cinnamon
• teaspoon nutmeg
• teaspoon ginger
• ? teaspoon cloves
• ? teaspoon sea salt
• 2 large eggs

Instructions:

Preheat oven to 350F 175C

In a large bowl, combine almond flour, salt, and baking soda

In a small bowl, whisk together melted coconut oil, honey, and egg

Stir wet ingredients into dry

Press dough into a 9-inch pie dish

In a large bowl, combine pumpkin, honey, spices, and salt

Whisk in eggs

Pour filling into crust

Bake for 45-55 minutes, until filling is set

Let cool and serve

Peach Wine Slushies

These Peach Wine Slushies are a great way to cool off in the summer or on a cool evening. Peach wine, frozen peaches, honey, and lemon juice mixed together make a tasty frozen treat with a hint of sweetness. For a touch of class, add fresh peach slices and mint leaves as a garnish.

Ingredients:

• 1 bottle peach wine
• 4 cups frozen peaches
• 1/4 cup honey
• 1/4 cup lemon juice
• Ice cubes optional
• Fresh peach slices and mint leaves for garnish

Instructions:

In a blender, combine peach wine, frozen peaches, honey, and lemon juice

Blend until smooth

Add ice cubes if desired for a thicker consistency

Pour into glasses and garnish with fresh peach slices and mint leaves

Serve immediately and enjoy!

Summer Panzanella with Basil Vinaigrette

This Summer Panzanella with Basil Vinaigrette is a delightful and refreshing salad that's perfect for hot summer days. The combination of crispy bread, ripe tomatoes, cool cucumber, and aromatic basil tossed in a tangy vinaigrette is sure to please your taste buds.

Ingredients:

• 4 cups stale bread, cubed
• 2 cups cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions:

Start by heating the oven to 350F 175C

Spread the old bread cubes out on a baking sheet

Toast them in the oven for 10 minutes, or until they are golden brown and crisp

Take them out and let them cool down

Put the cucumber slices, red onion slices, cherry tomatoes, and torn basil leaves in a large bowl

Add the minced garlic, salt, black pepper, extra-virgin olive oil, and red wine vinegar to a small bowl

Use a whisk to mix the ingredients

Toast the bread cubes and then add them to the vegetables in the large bowl

Add the basil vinaigrette to the salad and gently toss everything together to coat

Allow the salad to sit for ten minutes so that the flavors can mix

Shred the Parmesan cheese and sprinkle it on top before serving

As a cool and tasty summer salad, serve your Summer Panzanella with Basil Vinaigrette!

Cider-Braised Short Ribs over Garlic Mashed Potatoes

Savor a filling and Paleo-friendly dinner of soft short ribs cooked in apple cider and topped with smooth garlic mashed potatoes. This recipe creates a filling and cozy meal by fusing the creamy texture of the mashed potatoes with the deep flavors of the braised meat.

Ingredients:

• 4 bone-in short ribs
• 2 cups apple cider
• 1 cup beef broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 large russet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 4 tablespoons ghee
• Chopped fresh parsley for garnish

Instructions:

Add salt and pepper to the short ribs for seasoning

Heat the olive oil in a big skillet over medium-high heat

Sear the short ribs until they are browned on all sides

Take out of the skillet and place aside

Add the chopped garlic and onions to the same skillet

Stir-fry until transparent

Place the short ribs back into the skillet along with the beef broth and apple cider

Incorporate the dried thyme

After bringing to a simmer, lower the heat to low and cover

After the meat is soft and falls off the bone, let it braise for two to three hours

Boil the peeled and cubed potatoes until they are tender while the short ribs are braising

Empty

Drained potatoes, coconut milk, ghee, and minced garlic should all be combined in a different pot

Potatoes should be mashed until smooth and creamy

To taste, add salt and pepper for seasoning

After cooking, take the short ribs out of the skillet and keep them warm

The braising liquid should be simmered until it thickens into a sauce

Drizzle the sauce over the garlic mashed potatoes, sprinkle the chopped fresh parsley on top, and serve the cider-braised short ribs

Savor your Cider-Braised Short Ribs with Garlic Mashed Potatoes, a Paleo-friendly dish!

Easy Basil and Mozzarella Grilled Cheese Sandwich

What a great way to change up the classic grilled cheese with this easy basil and mozzarella grilled cheese sandwich. Fresh basil gives the gooey mozzarella cheese a burst of flavor that goes well with it. This meal is quick and filling, and it's great for lunch or a light dinner.

Ingredients:

• 4 slices of bread
• 8 slices of fresh mozzarella cheese
• 1 cup fresh basil leaves
• 2 tablespoons butter

Instructions:

Place 4 slices of bread on a clean surface

Layer each bread slice with 2 slices of fresh mozzarella cheese

Top the cheese with a generous amount of fresh basil leaves

Place the remaining 4 slices of bread on top to form sandwiches

In a skillet over medium heat, melt 1 tablespoon of butter

Once the butter is melted and the skillet is hot, add the sandwiches

Cook until the bread is golden brown and crispy, and the cheese is melted, about 3-4 minutes per side

Add more butter to the skillet if needed for the second side of the sandwiches

Once both sides are golden brown and the cheese is melted, remove from the skillet

Slice the sandwiches diagonally and serve hot

Low-Carb Sesame Broccoli

This Low-Carb Sesame Broccoli recipe is a flavorful and healthy side dish that's perfect for a keto diet. The combination of sesame oil, soy sauce, and garlic adds a delicious umami flavor to the roasted broccoli, while sesame seeds provide a crunchy texture. It's quick and easy to make, making it ideal for busy weeknights or as a simple yet satisfying side dish for any meal.

Ingredients:

• 4 cups broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

In a mixing bowl, combine olive oil, soy sauce, sesame oil, and minced garlic

Add broccoli florets to the bowl and toss until coated evenly

Spread the broccoli on a baking sheet lined with parchment paper

Roast in the preheated oven for 15-20 minutes, or until broccoli is tender and slightly crispy

Sprinkle sesame seeds over the roasted broccoli

Season with salt and pepper to taste

Serve hot and enjoy!

Teriyaki Mushroom and Swiss Burgers

These Teriyaki Mushroom and Swiss Burgers are a delicious twist on classic burgers. The teriyaki-infused beef patty is juicy and flavorful, complemented by the earthy sautéed mushrooms and the creaminess of Swiss cheese. It's a mouthwatering combination that's easy to make and sure to please your taste buds.

Ingredients:

• 1 lb ground beef
• 1/4 cup teriyaki sauce
• 1 cup sliced mushrooms
• 4 slices Swiss cheese
• 4 burger buns
• Lettuce leaves
• Tomato slices
• Red onion slices
• Mayonnaise
• Salt and pepper to taste

Instructions:

In a mixing bowl, combine the ground beef with the teriyaki sauce

Season with salt and pepper to taste

Divide the beef mixture into 4 equal portions and shape them into burger patties

Heat a grill or a grill pan over medium-high heat

Grill the burger patties for about 4-5 minutes on each side or until they reach your desired level of doneness

While the burgers are cooking, saut the sliced mushrooms in a pan with a bit of oil until they become tender and slightly caramelized

When the burgers are almost done, place a slice of Swiss cheese on each patty and allow it to melt

Toast the burger buns on the grill for a minute or two until they are lightly browned

To assemble the burgers, spread mayonnaise on the bottom half of each bun

Place a lettuce leaf on top of the mayonnaise, followed by a burger patty with melted cheese

Add sauted mushrooms on top of the patty

Top with tomato slices and red onion slices

Finally, cover with the top half of the bun

Serve your Teriyaki Mushroom and Swiss Burgers hot and enjoy!

Buffalo Chicken Burgers

This Buffalo Chicken Burger is a spicy take on the regular burger. These burgers are great for people who like their food a little spicy because they are made with ground chicken and buffalo sauce. Put blue cheese dressing on top to make it taste even better!

Ingredients:

• 1 pound ground chicken
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1/4 cup buffalo sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns
• Lettuce leaves
• Tomato slices
• Blue cheese dressing

Instructions:

Ground chicken, breadcrumbs, Parmesan cheese, diced celery and red onion, minced garlic, salt, and black pepper should all be mixed together in a bowl

Split the mixture in half and shape each half into a burger patty

Set a grill or grill pan over medium-high heat to get it hot

They should be cooked all the way through and have nice grill marks after about 5 to 7 minutes on each side

For a minute or two, toast the hamburger buns on the grill until they are just barely golden

Start putting together the burgers by putting lettuce leaves on the bottom half of each bun

Then add a chicken patty, tomato slices, and blue cheese dressing

Put the other half of the bun on top and serve hot

Gluten-Free Chocolate Pumpkin Spice Cake

Indulge in the flavors of fall with this gluten-free chocolate pumpkin spice cake. Moist and decadent, it's the perfect dessert for autumn gatherings.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup hot water
• 1/2 cup semi-sweet chocolate chips

Instructions:

Grease a bundt cake pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Combine the granulated sugar, cocoa powder, baking powder, baking soda, salt, and ground spices with the gluten-free flour in a sizable mixing bowl

To the dry ingredients, add the eggs, vanilla extract, vegetable oil, and pumpkin puree

Blend until thoroughly blended

Add the hot water to the batter gradually and stir until smooth

It's normal for the batter to be thin

Add the chocolate chips and stir

Fill the bundt cake pan with batter after greasing it

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven

After letting the cake cool in the pan for ten minutes, turn it over and let it cool completely on a wire rack

After the cake cools completely, you can choose to either drizzle chocolate glaze over it or dust it with powdered sugar

Enjoy your gluten-free chocolate pumpkin spice cake after slicing and serving!

Summery Blackberry Basil Mojitos

These blackberry basil mojitos are perfect for hot days because they are sweet and sour at the same time. It tastes great every time you take a sip because it has fresh blackberries, fragrant basil, and tangy lime. Plus, they're good for vegans!

Ingredients:

• 1/2 cup fresh blackberries
• 8-10 fresh basil leaves
• 4 teaspoons agave syrup
• 4 ounces white rum
• 2 tablespoons lime juice
• 1 cup sparkling water
• Ice cubes

Instructions:

In a cocktail shaker, muddle the blackberries and basil leaves with agave syrup until well combined

Add white rum and lime juice to the shaker

Fill the shaker with ice cubes and shake well to combine

Strain the mixture into two glasses filled with ice

Top each glass with sparkling water

Garnish with extra blackberries and basil leaves if desired

Serve immediately and enjoy!

Chai Latte Cupcakes - Sally's Baking Addiction

Sweet chai tea and coffee flavors come together in these delicious Chai Latte Cupcakes from Sally's Baking Addiction. They are moist and fluffy. Great for people who love chai lattes!

Ingredients:

• 1 and 1/2 cups 190g all-purpose flour
• 2 teaspoons chai spice mix cinnamon, cardamom, ginger, cloves, and black pepper
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup 115g unsalted butter, softened
• 1 cup 200g granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup 120ml whole milk
• 1/2 cup 120ml brewed chai tea, cooled
• 1/4 cup 60ml strong brewed coffee, cooled

Instructions:

Preheat your oven to 350F 177C

Line a muffin pan with cupcake liners

In a medium mixing bowl, whisk together the flour, chai spice mix, baking powder, baking soda, and salt

Set aside

In another mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Alternate adding the dry ingredients and the milk in three parts, starting and ending with the dry ingredients

Mix until just combined

Fold in the brewed chai tea and brewed coffee until the batter is smooth

Divide the batter evenly among the cupcake liners, filling each about 2/3 full

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

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely

Once cooled, you can frost them with your favorite chai-flavored frosting or enjoy them plain

Sprinkle with a dash of chai spice mix for extra flavor if desired

Crispy Roasted Gnocchi with Garlic Mushrooms

This simple but tasty vegan dish has roasted gnocchi that goes well with soft mushrooms that have been flavored with garlic. For a quick and easy meal that is sure to impress, try this one!

Ingredients:

• 500g gnocchi
• 250g mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Preheat your oven to 220C 425F

In a large bowl, toss the gnocchi with 1 tablespoon of olive oil until evenly coated

Spread the gnocchi in a single layer on a baking sheet lined with parchment paper

Roast the gnocchi in the preheated oven for 20-25 minutes, or until golden and crispy, flipping halfway through

While the gnocchi is roasting, heat the remaining olive oil in a skillet over medium heat

Add the sliced mushrooms and minced garlic to the skillet, and saut until the mushrooms are tender and the garlic is fragrant, about 5-7 minutes

Season the mushrooms with dried thyme, salt, and pepper, to taste

Once the gnocchi is crispy, remove it from the oven and transfer it to the skillet with the garlic mushrooms

Toss everything together gently until the gnocchi and mushrooms are well combined

Serve the crispy roasted gnocchi with garlic mushrooms hot, garnished with fresh parsley