Ingredients:

• 2 lbs chicken breasts


• 4 cups chicken broth


• 2 cups carrots, chopped


• 2 cups celery, chopped


• 1 onion, diced


• 2 cloves garlic, minced


• 1 tsp salt


• 1/2 tsp black pepper


• 1 tsp dried thyme


• 1 tsp dried rosemary


• 1 cup kale, chopped

Instructions:

Place all ingredients except kale into Instant Pot

Close lid and set to high pressure for 10 minutes

Naturally release pressure for 5 minutes, then quick release

Shred chicken and stir in kale

Serve hot

Ingredients:

• 1 can black beans, drained and rinsed


• 1 tablespoon olive oil


• 1 small onion, diced


• 2 cloves garlic, minced


• 1 tablespoon chili powder


• 1 teaspoon ground cumin


• 1 teaspoon smoked paprika


• 1 tablespoon tomato paste


• 1 tablespoon maple syrup


• 1 tablespoon espresso powder


• Salt and pepper to taste


• 8 small corn tortillas


• Toppings of your choice: avocado slices, chopped cilantro, diced tomatoes, shredded lettuce, lime wedges

Instructions:

Heat olive oil in a skillet over medium heat

Add diced onion and minced garlic, saut until softened, about 3-4 minutes

Stir in chili powder, cumin, smoked paprika, and tomato paste, cook for another minute

Add black beans, maple syrup, espresso powder, salt, and pepper

Cook for 5-7 minutes, stirring occasionally, until beans are heated through and flavors are well combined

Warm corn tortillas in a separate skillet or in the microwave

Divide the black bean mixture among the tortillas

Top with avocado slices, chopped cilantro, diced tomatoes, shredded lettuce, and a squeeze of lime juice

Serve immediately and enjoy!

Ingredients:

• 2 cups all-purpose flour


• 1/2 cup cocoa powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 3/4 cup vegan butter, softened


• 1 cup brown sugar


• 1/2 cup granulated sugar


• 1/4 cup unsweetened applesauce


• 1 teaspoon vanilla extract


• 1 cup vegan chocolate chips


• 1/2 cup vegan Nutella store-bought or homemade

Instructions:

Warm the oven up to 175F 350C

Put parchment paper on the bottom of a baking sheet

Mix flour, cocoa powder, baking soda, and salt in a medium-sized bowl with a whisk

Put vegan butter, brown sugar, and granulated sugar in a large bowl and mix them together until they are light and fluffy

Mix the applesauce and vanilla extract into the butter and sugar until everything is well mixed together

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Add the vegan chocolate chips and mix them in until they are spread out evenly in the dough

Spread out about two tablespoons of dough in your hand

Put a teaspoon of vegan Nutella in the middle of the dough, and then seal the whole thing by folding the dough around the Nutella

Make a ball out of it

Place the stuffed cookie dough balls a few inches apart on the baking sheet that has been prepared

After the oven is hot, bake the pies for 12 to 15 minutes, or until the edges are set and the tops have a few cracks

Take it out of the oven and let it cool for 5 minutes on the baking sheet

Then, move it to a wire rack to finish cooling

Enjoy these tasty vegan chocolate chip cookies that are stuffed with Nutella!

Ingredients:

• 2 cups of fresh spinach leaves


• 1 ripe banana


• 1/2 cup of frozen pineapple chunks


• 1/2 cup of Greek yogurt


• 1 tablespoon of honey


• 1/2 cup of almond milk


• 1 tablespoon of chia seeds


• Ice cubes optional

Instructions:

Clean the spinach leaves really well

Cut the ripe banana into slices

Use a blender to blend spinach, banana, frozen pineapple, Greek yogurt, honey, almond milk, and chia seeds

Mix until it's creamy and smooth

If you want it to be colder, add ice cubes

Pour into glasses and serve right away

Enjoy your tasty and healthy green smoothie!

Ingredients:

• 1 cup red lentils


• 2 cups water


• 1 onion, chopped


• 3 cloves garlic, minced


• 1-inch piece of ginger, grated


• 1 tablespoon curry powder


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon turmeric


• 1/4 teaspoon cayenne pepper


• 1 can 14 oz diced tomatoes


• 1 can 14 oz coconut milk


• Salt, to taste


• 1 tablespoon vegetable oil


• Fresh cilantro, for garnish

Instructions:

Run cold water over the lentils several times to clean them

Put the lentils and water in a large pot

Turn down the heat and let it simmer for 15 to 20 minutes, or until the lentils are soft

Put vegetable oil in a different pan and heat it over medium-low heat

Chop up the ginger, onion, and garlic and add them

Cook the onion until it is soft and clear

Add the ground coriander, cumin, turmeric, and cayenne pepper, and mix them in

Fry for one to two minutes, until it smells good

Add the diced tomatoes and their juices to the onions

Stir every now and then for another 5 minutes

Add the cooked lentils and any extra cooking liquid along with the coconut milk

Mix things together well

Simmer the curry for another 10 to 15 minutes, or until the flavors are well mixed and the consistency is just right for you

Add salt to your liking

Add fresh cilantro as a garnish before serving

Hot rice or naan bread should go with it

Ingredients:

• 1 cup crushed Twix bars


• 2 cups chocolate pudding


• 1 cup caramel sauce


• 2 cups whipped cream


• 1 cup crushed graham crackers


• 1/2 cup chopped nuts optional

Instructions:

Crush Twix bars and put them in the bottom of serving glasses or jars

Put some chocolate pudding on top of the Twix bars

Cover the pudding layer with caramel sauce

The next step is to add whipped cream

Put graham cracker crumbs on top of the whipped cream layer

Do this again and again until the glass is full, and then add a dollop of whipped cream on top

Add chopped nuts on top if you want to

Put it in the fridge for at least an hour before you serve it

Enjoy the tasty Twix Trifle Parfait when it's cold!

Ingredients:

• 3 lbs chuck roast
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• 1 onion, sliced
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• 4 carrots, peeled and sliced
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• 4 potatoes, diced
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• 4 cloves garlic, minced
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• 1 cup beef broth
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• 2 tablespoons Worcestershire sauce
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• 1 tablespoon soy sauce
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• 1 teaspoon dried thyme
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• 1 teaspoon dried rosemary
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• Salt and pepper to taste
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Instructions:

Season the chuck roast with salt and pepper

Place the sliced onions, carrots, potatoes, and minced garlic in the slow cooker

Put the seasoned chuck roast on top of the vegetables

In a small bowl, mix together beef broth, Worcestershire sauce, soy sauce, thyme, and rosemary

Pour the mixture over the chuck roast and vegetables in the slow cooker

Cover and cook on low for 8 hours or high for 4-5 hours until the meat is tender

Once done, remove the roast and vegetables from the slow cooker

Let the roast rest for a few minutes before slicing

Serve the sliced pot roast with the vegetables and some of the cooking juices

Ingredients:

• 1 cup fresh cilantro leaves
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• 1 cup fresh parsley leaves
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• 4 cloves garlic, minced
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• 2-3 green chili peppers, seeded and chopped
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• 1 teaspoon ground cumin
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• 1 teaspoon ground coriander
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• 1/2 teaspoon salt
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• 2 tablespoons lemon juice
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• 1/4 cup olive oil
• 
  

Instructions:

Chopped cilantro, parsley, garlic, green chili peppers, cumin, coriander, salt, and lemon juice should all be put into a food processor

Pulse the food until it is very small pieces

Slowly pour the olive oil into the food processor while it's running until the mixture is smooth

Check the seasoning and make changes if needed

Place the dip in a bowl for serving

Serve right away or put in the fridge until you're ready to use it

Ingredients:

• 1 pound grass-fed beef sirloin or flank steak
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• 2 cloves garlic, minced
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• 1 tablespoon fresh ginger, minced
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• 2 tablespoons coconut aminos Paleo-friendly soy sauce alternative
• 
  
• 1 tablespoon fish sauce
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• 1 tablespoon lime juice
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• 1 teaspoon honey optional, for a touch of sweetness
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• 1/2 teaspoon crushed red pepper flakes adjust to taste
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• Salt and black pepper to taste
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• Sliced green onions and lime wedges for garnish
• 
  

Instructions:

To make a marinade, combine minced garlic, minced ginger, fish sauce, lime juice, coconut aminos, honey if using, crushed red pepper flakes, salt, and black pepper in a bowl

Slice the beef thinly, then transfer the strips to a shallow dish or resealable plastic bag

Make sure the beef is thoroughly coated by pouring the marinade over it

For maximum flavor, refrigerate the dish or bag for at least 30 minutes, or even overnight

To keep the grates from sticking, preheat your grill to medium-high heat and give them a quick oiling

After marinating, thread the beef strips onto skewers or grill them directly on the grates for 2 to 4 minutes on each side, or until the beef is cooked to your preferred doneness

After the steak is done, take it off the grill and give it some time to rest

Garnish the Thai grilled beef dish with lime wedges and sliced green onions

Enjoy your Grilled Beef on the Paleo Diet!

Ingredients:

• 1 cup crushed chocolate sandwich cookies
• 
  
• 1/2 cup butter, softened
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• 1/2 cup granulated sugar
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• 1/4 cup brown sugar
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• 1 egg
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• 1 teaspoon vanilla extract
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• 1 and 1/2 cups all-purpose flour
• 
  
• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/2 cup chopped chocolate or chocolate chips
• 
  
• 1/2 cup coarsely crushed chocolate sandwich cookies
• 
  

Instructions:

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

Melt the butter and mix it with the brown sugar and white sugar in a bowl until the mixture is light and fluffy

Mix the butter and sugar together well before adding the egg and vanilla extract

Mix the flour, baking soda, and salt together in a different bowl

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

Chopped chocolate, chocolate chips, or large pieces of chocolate sandwich cookies should be mixed in

Place spoonfuls of cookie dough on the baking sheet that has been prepared, leaving space between each one

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 a few minutes on the baking sheet before moving them to a wire rack to cool all the way down