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!