Ingredients:

• 4 medium zucchini, spiralized into noodles


• For the marinara sauce:


• 2 tablespoons olive oil


• 1 onion, finely chopped


• 3 cloves garlic, minced


• 1 can 28 ounces crushed tomatoes


• 1 teaspoon dried oregano


• 1 teaspoon dried basil


• Salt and pepper to taste


• For the meatballs:


• 1 pound ground beef or turkey


• 1/2 cup gluten-free breadcrumbs


• 1/4 cup grated Parmesan cheese


• 1 egg


• 2 cloves garlic, minced


• 2 tablespoons fresh parsley, chopped


• Salt and pepper to taste

Instructions:

In a large skillet, heat 2 tablespoons of olive oil over medium heat

Add the chopped onion and minced garlic, and saut until softened, about 5 minutes

Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper

Simmer for 10-15 minutes, until the sauce thickens

Meanwhile, in a mixing bowl, combine the ground beef or turkey, gluten-free breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper

Mix well and form into meatballs

In another skillet, heat olive oil over medium heat

Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes

Once the marinara sauce and meatballs are ready, toss the spiralized zucchini noodles in the marinara sauce until heated through

Serve the zucchini noodles topped with meatballs and extra marinara sauce

Enjoy!

Ingredients:

• 2 lbs chicken wings


• 1/2 cup soy sauce


• 1/4 cup water


• 1/4 cup brown sugar


• 2 cloves garlic, minced


• 1 tsp grated ginger


• 1/4 tsp crushed red pepper flakes


• 2 tbsp honey


• 2 tbsp rice vinegar


• 2 tsp cornstarch


• Sesame seeds and chopped green onions for garnish

Instructions:

In a bowl, combine soy sauce, water, brown sugar, garlic, ginger, red pepper flakes, honey, and rice vinegar to make the teriyaki sauce

Place the chicken wings in a large zip-top bag and pour half of the teriyaki sauce over them

Seal the bag and marinate in the refrigerator for at least 30 minutes or overnight for best results

Preheat your air fryer to 380F 190C for 5 minutes

Remove the chicken wings from the marinade and pat them dry with paper towels

Place the chicken wings in the air fryer basket in a single layer, making sure not to overcrowd them

Cook the wings in the air fryer at 380F 190C for 25-30 minutes, flipping them halfway through, or until they are crispy and cooked through

The internal temperature should reach 165F 74C

While the wings are cooking, pour the remaining teriyaki sauce into a small saucepan

Mix the cornstarch with a tablespoon of water to make a slurry, and then add it to the saucepan

Heat the sauce over medium heat, stirring constantly, until it thickens

Once the wings are done, remove them from the air fryer and brush them with the thickened teriyaki sauce

Garnish the wings with sesame seeds and chopped green onions

Serve the addictive teriyaki wings hot and enjoy!

Ingredients:

• 5-6 large apples, peeled and sliced


• 1 cup rolled oats


• 1/2 cup almond flour


• 1/4 cup maple syrup


• 1 tsp cinnamon


• 1/4 tsp nutmeg


• 1/4 tsp salt

Instructions:

Warm the oven up to 175F 350C

Add the apple slices, cinnamon, nutmeg, and 2 tablespoons of maple syrup to a bowl

In a baking dish, spread out the apples that have been seasoned

Put the rolled oats, almond flour, salt, and the rest of the maple syrup in a different bowl

Cover the apples in the baking dish with this crumble mix

When the top is golden brown and the apples are soft, it's ready to be baked

If you want, you can serve it warm with vegan ice cream or whipped coconut cream

Ingredients:

• 1/2 cup unsalted butter


• 1/4 cup molasses


• 1 cup granulated sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 1/4 teaspoon salt


• 1/2 teaspoon ground ginger


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves


• 1/4 teaspoon ground nutmeg


• 3/4 cup all-purpose flour


• 1/4 cup cocoa powder


• 1/2 cup chocolate chips


• 1/4 cup heavy cream

Instructions:

Preheat the oven to 350F 175C

Grease and line an 8x8 inch baking pan with parchment paper

In a small saucepan, melt the butter over medium heat

Stir in the molasses until well combined

Remove from heat and let cool slightly

In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until smooth

Slowly pour the melted butter and molasses mixture into the sugar mixture, stirring continuously

Add the salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg

Mix until combined

Sift in the flour and cocoa powder

Stir until just combined

Fold in the chocolate chips

Pour the batter into the prepared baking pan and spread evenly

Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly fudgy

Remove from the oven and let cool completely in the pan

Once cooled, prepare the chocolate glaze by heating the heavy cream in a small saucepan until it just begins to simmer

Remove from heat and add the chocolate chips

Let sit for 2-3 minutes, then stir until smooth and glossy

Pour the chocolate glaze over the cooled brownies, spreading evenly with a spatula

Allow the glaze to set for about 30 minutes before slicing and serving

Enjoy your fudgy gingerbread brownies with chocolate glaze!

Ingredients:

• 1/2 cup sugar-free ketchup


• 1/4 cup apple cider vinegar


• 2 tablespoons granulated erythritol


• 1 teaspoon chili powder


• 1/4 teaspoon xanthan gum

Instructions:

In a small saucepan, combine sugar-free ketchup, apple cider vinegar, erythritol, and chili powder

Place over medium heat and bring to a simmer, stirring occasionally

Once simmering, sprinkle xanthan gum over the sauce while whisking continuously to prevent clumps

Continue to simmer for 5-7 minutes until the sauce thickens to desired consistency

Remove from heat and let it cool before transferring to a jar or bottle

Store in the refrigerator for up to two weeks

Ingredients:

• 1 butternut squash, peeled and cubed


• 2 carrots, diced


• 2 stalks celery, chopped


• 1 onion, diced


• 2 cloves garlic, minced


• 4 cups vegetable broth


• 1 can 14 oz diced tomatoes


• 1 teaspoon dried thyme


• 1 teaspoon dried sage


• Salt and pepper to taste


• 2 tablespoons olive oil

Instructions:

In a large pot, heat olive oil over medium heat

Add onions and garlic, saut until translucent

Add butternut squash, carrots, and celery, cook for 5 minutes

Pour in vegetable broth and diced tomatoes

Season with thyme, sage, salt, and pepper

Simmer for 20-25 minutes or until vegetables are tender

Use an immersion blender to blend until smooth or blend in batches in a regular blender

Serve hot and enjoy!

Ingredients:

• 2 cups chocolate pudding


• 1 cup strawberry Jello, prepared


• 1 cup whipped cream


• 1 cup strawberries, diced


• 1/2 cup chocolate shavings

Instructions:

Put a spoonful of chocolate pudding on the bottom of each parfait glass

On top of the chocolate pudding, add a layer of strawberry dice

Cover the strawberries with a layer of strawberry Jello that has been prepared

Putting some whipped cream on top of the Jello will make it look better

Add more layers until the parfait glass is full, and top with whipped cream to finish

Add chocolate shavings to the top

Put it in the fridge for at least two hours before you serve it

Ingredients:

• 1 lb ground beef


• 2 large onions, thinly sliced


• 2 tablespoons olive oil


• Salt and pepper to taste


• 4 burger buns


• 4 slices of cheese optional


• Lettuce, tomato, pickles, and other desired toppings

Instructions:

In a skillet, heat olive oil over medium heat

Add sliced onions and cook, stirring occasionally, until caramelized, about 20 minutes

Season with salt and pepper

Meanwhile, divide ground beef into 4 equal portions and shape into burger patties

Season each patty with salt and pepper

Preheat grill or grill pan over medium-high heat

Grill burgers for 4-5 minutes per side, or until desired level of doneness is reached

If using cheese, place a slice on each burger during the last minute of cooking to melt

Toast burger buns on the grill for 1-2 minutes, until lightly charred

Assemble burgers by placing lettuce, tomato, pickles, caramelized onions, and any other desired toppings on the bottom bun, then placing the burger patty on top

Serve immediately

Ingredients:

• 1 cup Greek yogurt


• 1 cup granola


• 1 cup mixed berries strawberries, blueberries, raspberries


• 2 tablespoons honey


• 1/4 cup chopped nuts almonds, walnuts

Instructions:

In a glass or a bowl, add a layer of Greek yogurt at the bottom

Top the yogurt with a layer of granola

Add a layer of mixed berries on top of the granola

Drizzle honey over the berries

Repeat the layers until the glass or bowl is filled

Finish with a sprinkle of chopped nuts on the top

Serve immediately and enjoy your delicious breakfast parfait!

Ingredients:

• 1 cup old-fashioned oats


• 1 cup all-purpose flour


• 2 tablespoons sugar


• 2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup buttermilk


• 1/2 cup coconut milk


• 1/4 cup unsweetened shredded coconut


• 1 egg


• 2 tablespoons melted butter


• 1 teaspoon vanilla extract


• 1 cup fresh blueberries


• Additional shredded coconut for garnish

Instructions:

Pulse the oats in a blender until they look like rough flour

Mix the sugar, baking powder, baking soda, salt, oat flour, and all-purpose flour together in a bowl

Put the egg, shredded coconut, buttermilk, coconut milk, and vanilla extract in a different bowl and mix them together using a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

It's okay if there are some lumps; don't mix it too much

The fresh blueberries should be added slowly

Add a little cooking spray or butter to a griddle or nonstick skillet and heat it up over medium-high heat

Place a quarter-cup of the pancake batter on the griddle for every pancake

Start cooking when the top starts to bubble

Then turn it over and cook until both sides are golden brown

Take the pancakes off the griddle and keep them warm while you cook the rest of the batter

Add more shredded coconut and your favorite syrup or honey on top of the hot pancakes before serving