Ingredients:

• 12 ounces pasta
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• 3 tablespoons olive oil
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• 3 cloves garlic, minced
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• 2 medium zucchinis, thinly sliced
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• Salt and black pepper to taste
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• 1 cup ricotta cheese
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• 1/2 cup grated Parmesan cheese
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• 1/2 cup fresh basil leaves, torn
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Instructions:

Follow the directions on the package to cook the pasta

Drain the pasta and set it aside

Save 1/2 cup of the pasta water

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

For about one minute, until the garlic smells good, add the minced garlic

Put the sliced zucchini in the pan and cook them for about 5 to 7 minutes, until they are soft

Add black pepper and salt

Add the cooked pasta and the pasta water that you saved

Add two more minutes of cooking to let the flavors blend

Take the pan off the heat and slowly mix in the ricotta cheese and grated Parmesan until everything is well mixed

If you want, you can serve the pasta with more Parmesan and torn basil leaves on top

Ingredients:

• 1 lb beef sirloin, thinly sliced
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• 4 cups green cabbage, shredded
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• 1 red bell pepper, sliced
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• 3 cloves garlic, minced
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• 2 tablespoons soy sauce
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• 1 tablespoon oyster sauce
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• 1 teaspoon sesame oil
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• 1 tablespoon vegetable oil
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• 1/2 teaspoon ginger, minced
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• Salt and pepper to taste
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Instructions:

In a bowl, combine the sliced beef with soy sauce, oyster sauce, minced garlic, and minced ginger

Let it marinate for 15 minutes

Heat vegetable oil in a wok or large skillet over high heat

Add the marinated beef and stir-fry for 2-3 minutes or until it's browned

Remove the beef from the pan and set it aside

In the same pan, add the sliced red bell pepper and shredded cabbage

Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp

Return the cooked beef to the pan and mix everything together

Cook for an additional 2 minutes

Drizzle sesame oil over the stir-fry and season with salt and pepper to taste

Stir well

Serve hot and enjoy your delicious Beef and Cabbage Stir Fry!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
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• 1/2 cup almond flour
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• 1/4 cup granulated sugar
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• 1/2 teaspoon salt
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• 1/2 cup cold unsalted butter, cubed
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• 1 large egg
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• 2 tablespoons ice water
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• 2 apples, peeled, cored, and thinly sliced
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• 2 pears, peeled, cored, and thinly sliced
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• 1/2 cup fresh cranberries
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• 1/4 cup brown sugar
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• 1 teaspoon ground cinnamon
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• 1/4 teaspoon ground nutmeg
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• 1/4 teaspoon ground cloves
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• 1 tablespoon lemon juice
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• 1 tablespoon cornstarch
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Instructions:

Before you start cooking, heat the oven to 375F 190C

Put gluten-free flour, almond flour, sugar, salt, and cold butter cubes in a food processor and blend them together

Use pulses to break up the mixture into large crumbs

As you pulse the food, add the egg and ice water, and mix it all together until the dough comes together

Put the dough on a floured surface and roll it out into a circle that can fit in a tart pan

Put the dough in the pan and cut off any extra

Apples, pears, cranberries, brown sugar, cinnamon, nutmeg, cloves, lemon juice, and cornstarch should all be put in a large bowl together

Mix the fruit until it's all covered

Place the fruit mixture on top of the tart crust that has been prepared

Put it in the oven for 35 to 40 minutes, or until the crust is golden brown and the fruit is soft

Let the tart cool down a bit before you serve it

You can serve it hot or cold

Ingredients:

• 4 boneless, skinless chicken breasts
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• Salt and pepper to taste
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• 1/4 cup low carb syrup substitute
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• 2 tablespoons soy sauce
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• 1 tablespoon apple cider vinegar
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• 2 cloves garlic, minced
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• 1 teaspoon grated ginger
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• 1/2 teaspoon red pepper flakes
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• 1 tablespoon olive oil
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• Sesame seeds, for garnish optional
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• Chopped green onions, for garnish optional
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Instructions:

Add salt and pepper to the chicken breasts

That's the marinade

To make it, mix low carb syrup substitute, soy sauce, apple cider vinegar, garlic, ginger, and red pepper flakes in a bowl

Put the chicken breasts in a shallow dish or a bag with a zipper top

Pour the marinade over them

Cover the chicken evenly with the sauce

Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate

In a pan, heat the olive oil over medium-high heat

Take the chicken out of the marinade and throw away the extra marinade

Place the chicken breasts in the pan and cook for 6 to 7 minutes on each side, or until the chicken is fully cooked and the outside is browned

Take the chicken out of the pan after it's done cooking and let it rest for a few minutes

If you want, you can add sesame seeds and chopped green onions as a garnish before serving

Ingredients:

• 1 lb lump crab meat
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• 1/4 cup unsalted butter
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• 1/4 cup all-purpose flour
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• 1 small onion, diced
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• 2 cloves garlic, minced
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• 1 red bell pepper, diced
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• 1 cup corn kernels
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• 4 cups seafood or chicken broth
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• 1 cup heavy cream
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• 1/4 tsp smoked paprika
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• 1/4 tsp cayenne pepper
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• Salt and pepper to taste
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• Chopped parsley for garnish
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Instructions:

In a large pot, melt butter over medium heat

Add diced onion, garlic, and red bell pepper

Saut until softened

Sprinkle flour over the vegetables and cook, stirring constantly, for about 2 minutes

Slowly pour in broth while stirring to avoid lumps

Add corn kernels, smoked paprika, and cayenne pepper

Season with salt and pepper

Simmer for about 15 minutes, stirring occasionally

Stir in heavy cream and lump crab meat

Cook for an additional 5 minutes

Adjust seasoning if needed

Serve hot, garnished with chopped parsley

Ingredients:

• 1 lb shrimp, peeled and deveined
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• 1 lb salmon fillet, cut into chunks
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• 1 lemon, thinly sliced
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• 1/4 cup olive oil
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• 2 cloves garlic, minced
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• 1 tablespoon fresh parsley, chopped
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• Salt and pepper to taste
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Instructions:

In a bowl, mix olive oil, minced garlic, chopped parsley, salt, and pepper

Thread shrimp, salmon chunks, and lemon slices onto skewers alternately

Brush the skewers with the prepared olive oil mixture

Preheat grill to medium-high heat

Grill kabobs for about 3-4 minutes per side, or until seafood is cooked through and slightly charred

Serve hot, garnished with extra parsley if desired

Ingredients:

• 2 large ripe bananas
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• 4 eggs
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• 1/4 cup almond butter
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• 1/4 cup dark chocolate chips Paleo-friendly
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Instructions:

In a mixing bowl, mash the ripe bananas until smooth

Add the eggs and almond butter to the mashed bananas and whisk until well combined

Heat a non-stick skillet or griddle over medium-low heat and lightly grease with coconut oil or ghee

Pour small pancake-sized portions of the batter onto the hot skillet

Sprinkle a few dark chocolate chips onto each pancake as it cooks

Cook for 2-3 minutes on one side or until bubbles form on the surface

Flip the pancakes and cook for an additional 1-2 minutes on the other side until they are cooked through and golden brown

Remove from the skillet and repeat with the remaining batter

Serve your Paleo chocolate chip pancakes with fresh fruit, a drizzle of almond butter, or a touch of maple syrup optional

Enjoy!

Ingredients:

• 6 large eggs
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• 2 cups fresh spinach, chopped
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• 1/2 cup diced onion
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• 1/2 cup diced bell pepper
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• 1/2 cup shredded cheese your choice
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• 1/4 cup milk
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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Instructions:

Start by heating the oven to 350F 175C

Whisk the eggs, milk, salt, and pepper together in a bowl

On medium heat, add olive oil to a skillet that can go in the oven

Saut the bell peppers and onions for two to three minutes, until they get soft

After you add the spinach, cook for two more minutes or until it wilts

Place the egg mixture on top of the vegetables that have been sauted in the pan

Cover the whole thing with shredded cheese

Place the skillet in an oven that has already been heated and bake the frittata for 15 to 20 minutes, or until the top is set and slightly golden

Take it out of the oven and let it cool down for a while

Cut it into wedges and serve

Ingredients:

• 1 box of vanilla cake mix
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• 1/2 cup of unsalted butter, softened
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• 3 large eggs
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• 1 cup of milk
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• 1 teaspoon of vanilla extract
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• 1 cup of red candy melts
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• 1 cup of blue candy melts
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• 1 cup of white candy melts
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• 4 ice cream cones
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• Patriotic sprinkles for decoration
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Instructions:

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

In a large bowl, mix together the vanilla cake mix, softened butter, eggs, milk, and vanilla extract until well combined

Spoon the batter into the ice cream cones, filling each about two-thirds full

Place the filled cones on the prepared baking sheet

Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean

Allow the cake-filled cones to cool completely

Melt the red, blue, and white candy melts in separate bowls according to the package instructions

Dip the top of each cake-filled cone into the melted candy melts, alternating between red, blue, and white to create a patriotic pattern

Allow any excess candy melt to drip off

Immediately decorate the dipped cones with patriotic sprinkles before the candy coating sets

Place the decorated cones back on the parchment paper and let them cool until the candy coating hardens

Serve and enjoy these festive 4th of July Dipped Ice Cream Cones Cake Pops at your celebration!

Ingredients:

• 1 cup all-purpose flour
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• 1 cup granulated sugar
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• 1/2 cup cocoa powder
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• 1 teaspoon baking powder
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• 1/2 teaspoon salt
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• 1/2 cup milk
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• 1/4 cup vegetable oil
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• 1 teaspoon vanilla extract
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• 1/2 cup boiling water
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• 1/2 cup chocolate chips
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Instructions:

Mix the sugar, cocoa powder, baking powder, and salt in a bowl with a whisk

With the dry ingredients still together, add the milk, vegetable oil, and vanilla extract

Mix until it's smooth

Mix in the boiling water until everything is well mixed

Add the chocolate chips and mix them in

Grease the silicone mold or small ramekins that come with the Instant Pot

Put the batter into the mold

Putting the trivet in the Instant Pot with one cup of water on top of it and then putting the mold on top of it

Put the lid on the Instant Pot and set the timer for 8 minutes on high pressure

After you're done, let the pressure go down naturally for 5 minutes and then quickly let it go down again

Taking the mold out of the Instant Pot with care, let the cakes cool for a few minutes

If you want, you can serve it warm and top it with ice cream or powdered sugar