Ingredients:

• 6 waffle cones


• 1 pint vanilla ice cream


• 1 cup semisweet chocolate chips


• 2 tablespoons coconut oil


• 1/2 cup chopped peanuts

Instructions:

Fill up every waffle cone all the way to the top with vanilla ice cream

Lay the cones out on a baking sheet that has been lined with parchment paper

Freeze them for one hour

Put chocolate chips and coconut oil in a bowl that can go in the microwave

In 30-second intervals, stir the mixture in the microwave until it is smooth and melted

Cover the top of each frozen ice cream cone with the melted chocolate and let any extra chocolate drip off

Put chopped peanuts on top of the chocolate coating that has been melted

Put it back on the baking sheet and freeze it for another half hour or so, until the chocolate sets

Serve and have fun!

Ingredients:

• 1 cup crushed graham crackers


• 1/2 cup melted butter


• 2 cups vanilla yogurt


• 1/4 cup tequila


• 1/4 cup honey


• 1 cup fresh strawberries, diced


• 1 cup whipped cream


• Mint leaves for garnish

Instructions:

In a bowl, mix crushed graham crackers with melted butter to create the base

Press the graham cracker mixture into the bottom of serving glasses

In a separate bowl, combine vanilla yogurt, tequila, and honey

Layer the yogurt mixture over the graham cracker base in the serving glasses

Add a layer of diced fresh strawberries on top of the yogurt mixture

Finish with a generous layer of whipped cream

Garnish each parfait with mint leaves

Chill in the refrigerator for at least 2 hours before serving

Serve and enjoy the delightful Tequila Parfait!

Ingredients:

• 4 cups vegetable broth


• 1 pound potatoes, peeled and diced


• 1 bunch asparagus, trimmed and chopped


• 1 cup raw cashews, soaked for 4 hours


• 1/4 cup nutritional yeast


• 1/4 cup tapioca flour


• 2 cloves garlic, minced


• 1 onion, chopped


• 2 tablespoons olive oil


• 1 teaspoon mustard powder


• Salt and pepper to taste

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened

Add diced potatoes and asparagus, saut for another 5 minutes

Pour in vegetable broth and bring to a boil

Reduce heat and simmer until potatoes are tender

In a blender, combine soaked cashews, nutritional yeast, tapioca flour, mustard powder, and a cup of the hot broth from the pot

Blend until smooth and creamy

Pour the cashew mixture into the pot with the cooked vegetables

Stir well to combine

Let the soup simmer for another 5-10 minutes until it thickens

Season with salt and pepper to taste

Serve hot and garnish with fresh herbs if desired

Ingredients:

• 25 bottles of Spanish wine red, white, or ros


• Manchego cheese


• Serrano ham


• Chorizo


• Olives


• Patatas bravas Spanish fried potatoes


• Gambas al ajillo garlic shrimp


• Pan con tomate toasted bread with tomato

Instructions:

Arrange slices of Manchego cheese on a platter

Layer Serrano ham and slices of chorizo on another platter

Serve olives in small bowls

Prepare patatas bravas by frying cubed potatoes until golden brown, then tossing with spicy tomato sauce

For gambas al ajillo, saut shrimp in olive oil with garlic until cooked through, then sprinkle with parsley

Toast slices of bread, then rub them with garlic and ripe tomatoes

Drizzle with olive oil and sprinkle with salt

Pair each tapa with a suitable wine: Manchego with red wine, Serrano ham and chorizo with a robust red, olives with white wine, patatas bravas with ros, gambas al ajillo with white wine, and pan con tomate with any wine of choice

Ingredients:

• 1 cup pumpkin puree


• 1/2 cup unsalted butter, melted


• 1 cup granulated sugar


• 1/2 cup brown sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground nutmeg


• 1/4 teaspoon ground cloves


• 1 cup M&M candies Pumpkin Spice flavor


• 1/2 cup chopped walnuts or pecans optional

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Put the pumpkin puree, melted butter, white sugar, and brown sugar in a large bowl and mix them together using a whisk

Mix the egg and vanilla extract into the bowl until it's all smooth

Use a whisk to mix the flour, baking soda, baking powder, salt, ground ginger, ground nutmeg, and ground cloves in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are just combined

If using, chop the walnuts or pecans and add them along with the M&Ms

Using a cookie scoop or spoon, drop cookie dough by the tablespoonful onto the baking sheet that has been prepared

Leave about 2 inches of space between each drop

Use the back of a spoon to gently press down on each cookie to make them a little flatter

After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way

Have a cup of coffee or a glass of milk with these tasty Pumpkin Spiced M&M Brownie Cookies

Ingredients:

• 2 cups almond flour


• 1/4 cup coconut flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1 tablespoon ground ginger


• 1 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves


• 1/4 cup coconut oil, melted


• 1/3 cup maple syrup


• 1 teaspoon vanilla extract


• 1 tablespoon molasses


• 2 tablespoons finely chopped crystallized ginger

Instructions:

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

In a mixing bowl, combine the almond flour, coconut flour, baking soda, salt, ground ginger, cinnamon, and cloves

Add in the melted coconut oil, maple syrup, vanilla extract, and molasses

Mix until a dough forms

Fold in the chopped crystallized ginger, distributing it evenly throughout the dough

Scoop out tablespoon-sized portions of dough and roll them into balls

Place them on the prepared baking sheet and flatten each slightly

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown

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

Once completely cooled, enjoy these delicious grain-free ginger cookies!

Ingredients:

• 1 cup quinoa, cooked


• 2 cups kale, chopped


• 1 can black beans, drained and rinsed


• 1 cup corn kernels, fresh or frozen


• 1 avocado, sliced


• 1 tomato, diced


• 1/2 red onion, thinly sliced


• 1/4 cup cilantro, chopped


• Juice of 1 lime


• 2 tablespoons olive oil


• 1 teaspoon cumin


• 1 teaspoon paprika


• Salt and pepper to taste

Instructions:

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

The kale will wilt after about 34 minutes of cooking

It has corn, cumin, paprika, salt, and pepper

Add the cooked quinoa and mix it all in

For three to four more minutes, until everything is hot

Take it off the heat and add the lime juice

Put the mix into bowls for serving

Put slices of avocado, diced tomato, red onion, and chopped cilantro on top of each bowl

Serve right away and enjoy!

Ingredients:

• 8 oz 225g chicken breast, thinly sliced


• 8 oz 225g wide rice noodles


• 2 tablespoons vegetable oil


• 3 cloves garlic, minced


• 2 Thai bird's eye chili peppers, minced adjust to taste


• 1 red bell pepper, thinly sliced


• 1 cup 150g fresh basil leaves


• 2 tablespoons oyster sauce


• 1 tablespoon fish sauce


• 1 tablespoon soy sauce


• 1 teaspoon sugar


• 1/4 teaspoon black pepper


• Lime wedges for garnish

Instructions:

Soak the rice noodles in hot water for 5-7 minutes, or until they are soft but still slightly firm

Drain and set aside

In a wok or large skillet, heat the vegetable oil over high heat

Add minced garlic and bird's eye chili peppers

Stir-fry for about 30 seconds until fragrant

Add the sliced chicken and stir-fry for 3-4 minutes, or until the chicken is no longer pink

Add the red bell pepper and stir-fry for another 2-3 minutes until it starts to soften

Add the drained rice noodles to the wok and stir-fry for 2-3 minutes, ensuring they are well mixed with the other ingredients

In a small bowl, mix together oyster sauce, fish sauce, soy sauce, sugar, and black pepper

Pour this sauce over the stir-fry and toss to combine

Add fresh basil leaves and stir-fry for an additional 1-2 minutes until the basil wilts and everything is well coated with the sauce

Remove from heat and serve hot with lime wedges for garnish

Enjoy your delicious Chicken Pad Kee Mao!

Ingredients:

• 2 ripe bananas, mashed


• 1 cup rolled oats


• 1 cup almond milk


• 2 tablespoons maple syrup


• 1 teaspoon vanilla extract


• 1 teaspoon baking powder


• 1/2 teaspoon cinnamon


• 1/4 teaspoon salt

Instructions:

Preheat your waffle iron according to manufacturer's instructions

In a mixing bowl, combine mashed bananas, rolled oats, almond milk, maple syrup, and vanilla extract

Add baking powder, cinnamon, and salt to the mixture, and stir until well combined

Lightly grease the waffle iron with oil or cooking spray

Pour enough batter onto the preheated waffle iron to cover the surface, and close the lid

Cook for 4-5 minutes, or until golden brown and crispy

Repeat with the remaining batter

Serve warm with your favorite toppings such as fresh fruit, maple syrup, or nut butter

Ingredients:

• 2 lbs beef stew meat


• 1 packet brown gravy mix


• 1 packet onion soup mix


• 1 can cream of mushroom soup


• 1/2 cup beef broth


• 1/2 cup water


• Salt and pepper to taste

Instructions:

In a slow cooker, combine beef stew meat, brown gravy mix, onion soup mix, cream of mushroom soup, beef broth, and water

Season with salt and pepper to taste

Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender and gravy is thickened

Serve over rice or mashed potatoes