Anti-inflammatory Turmeric Bars

These Whole30, Paleo, and AIP-compliant Anti-Inflammatory Turmeric Bars are a tasty and wholesome snack choice. They can be customized with chocolate chips, almonds, or dried fruits and are loaded with the anti-inflammatory properties of turmeric. These flavorful bars are enhanced with a creamy touch by the optional coconut cream frosting.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup honey or maple syrup for Whole30, use compliant sweetener
• 2 tablespoons coconut oil, melted
• 1 tablespoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper omit for AIP
• 1/4 teaspoon sea salt
• 1/4 cup chopped nuts optional
• 1/4 cup dried fruit optional, but check for AIP compliance
• 1/4 cup unsweetened chocolate chips optional, for non-AIP
• 1/4 cup coconut cream for AIP frosting, optional

Instructions:

Preheat your oven to 350F 175C

In a large bowl, combine almond flour, shredded coconut, honey or maple syrup, melted coconut oil, ground turmeric, ground cinnamon, ground ginger, ground black pepper if not AIP, and sea salt

Mix well to form a dough

If desired, fold in chopped nuts, dried fruit if compliant, or unsweetened chocolate chips for non-AIP

Press the dough evenly into a square or rectangular baking dish lined with parchment paper

Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown

Remove from the oven and let it cool completely in the dish

If desired, prepare a simple coconut cream frosting by mixing 1/4 cup coconut cream with a drizzle of honey or AIP-compliant sweetener and a pinch of ground turmeric

Spread the frosting over the cooled bars

Refrigerate for at least 1 hour to set the bars and frosting

Once set, cut into bars or squares and enjoy Store any leftovers in an airtight container in the refrigerator

Light & Fluffy Buttermilk Pancakes

The best way to start the day is with these light and fluffy buttermilk pancakes. Theyre very simple to make and taste great

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• Butter or oil for cooking, as needed

Instructions:

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

Bring the egg, melted butter, buttermilk, and vanilla extract together in a different bowl and mix them with a whisk

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

A few lumps are fine; dont mix it too much

Heat a nonstick griddle or skillet over medium-high heat and add a little butter or oil to coat it

For every pancake, pour 1/4 cup of the batter onto the hot pan

Once the top starts to bubble, flip it over and cook the other side until its golden brown

Move the pancakes to a plate and keep them warm while you cook the rest of the batter

Top the hot buttermilk pancakes with your favorite things, like maple syrup, fresh berries, or whipped cream

Life is Beautiful: Our Favorite Summer Salad

Enjoy the beauty of summer with this delightful salad bursting with fresh flavors and textures. The combination of mixed greens, cherry tomatoes, cucumber, feta cheese, and sunflower seeds, all dressed with a tangy balsamic vinaigrette, makes for a perfect summer dish.

Ingredients:

• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup sunflower seeds
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Wash and thoroughly dry the mixed greens

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion

Sprinkle crumbled feta cheese and sunflower seeds over the salad

Drizzle the balsamic vinaigrette dressing evenly over the salad

Toss the salad gently to ensure all ingredients are well mixed

Serve immediately as a refreshing summer salad

Baby Bok Choy with Crispy Tofu

This recipe combines the crispiness of tofu with the freshness of baby bok choy, creating a flavorful and nutritious dish. The tofu is baked until golden and crispy, while the bok choy is quickly sautéed with garlic and ginger for added flavor.

Ingredients:

• 1 block tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4 baby bok choy, halved
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

Set oven temperature to 400F 200C

Coat the tofu cubes evenly with cornstarch by tossing them in a bowl

Arrange the tofu cubes on a parchment paper-lined baking sheet

Bake the tofu for 25 to 30 minutes, rotating it halfway through, or until it becomes crispy and browned

Combine the sesame oil, rice vinegar, and soy sauce in a small bowl

Put aside

In a big skillet, heat the vegetable oil over medium heat

Add the ginger and garlic, and saut for one minute, or until fragrant

Place the baby bok choy, cut side down, in the skillet

Simmer for 34 minutes, or until beginning to brown and wilt

Stirring to ensure even coating, pour the soy sauce mixture over the bok choy

Toss gently to combine after adding the crispy tofu to the skillet

To taste, add salt and pepper for seasoning

Spoon onto a platter, garnish with sesame seeds, and serve warm

Super Easy Brookies

A delightful blend of brownies and cookies in one mouthwatering treat are Super Easy Brookies. They are ideal for quickly and easily sating your chocolate cravings.

Ingredients:

• 1 box brownie mix
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips

Instructions:

Grease a baking dish and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Brown sugar, granulated sugar, and softened butter should all be combined in a mixing bowl

Beat until smooth and creamy

To the mixture, add the egg and vanilla extract

Blend until thoroughly blended

Mix the baking soda and flour in a different bowl

This dry mixture should be added to the wet ingredients gradually and mixed until a dough forms

Add the semi-sweet chocolate chips and mix well

Fill the baking dish with the brownie mix and spread it evenly

Flatten a little bit the cookie dough into small portions

Leaving some space between each, place them on top of the brownie mixture in the baking dish

Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, in a preheated oven

Before slicing the Brookies into squares and serving, let them cool

Italian Chicken Burgers

These Italian Chicken Burgers are a tasty twist on the classic burger, combining ground chicken with Parmesan, herbs, and a sun-dried tomato pesto for a burst of Mediterranean flavors.

Ingredients:

• 1
• 5 lbs ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 burger buns
• 4 slices mozzarella cheese
• 1 cup arugula
• 1/2 cup sun-dried tomato pesto

Instructions:

In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, basil, salt, and black pepper

Mix well

Divide the mixture into 4 equal portions and shape them into burger patties

Preheat the grill to medium-high heat

Grill the chicken burgers for about 6-8 minutes per side or until fully cooked and internal temperature reaches 165F 74C

During the last minute of cooking, place a slice of mozzarella cheese on each burger and close the grill lid to melt the cheese

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

Assemble the burgers by placing a chicken patty on the bottom half of each bun, top with arugula, and spread sun-dried tomato pesto on the top half of the bun

Serve the Italian Chicken Burgers hot with your favorite side dishes

Enjoy your delicious and flavorful Italian-inspired chicken burgers

Fresh Blackberry and Peach Hand Pies

Slow Cooker Pinto Beans

A Southern classic, Paula Deens Slow Cooker Pinto Beans dish brings hearty goodness and rich flavors to your table. These perfectly seasoned and slow-cooked beans make a hearty side dish that goes great with rice, cornbread, or your favorite barbecue.

Ingredients:

• 1 pound dried pinto beans, rinsed and picked over
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 ham hock or smoked turkey leg
• 6 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper optional

Instructions:

Place the dried pinto beans in the slow cooker

Add chopped onion and minced garlic to the beans

Place the ham hock or smoked turkey leg on top of the beans

Pour in the chicken broth, and add salt, black pepper, and cayenne pepper if using

Stir the ingredients gently to combine

Cover the slow cooker and cook on low for 7-8 hours or until beans are tender

Once cooked, remove the ham hock or turkey leg, shred the meat, and return it to the slow cooker

Adjust seasoning if necessary and serve the beans hot

Gluten Free Yeast Raised Glazed Doughnuts

These gluten-free yeast raised glazed doughnuts are a delightful treat for those with gluten sensitivities. They are light, fluffy, and coated with a sweet glaze. Perfect for breakfast or dessert

Ingredients:

• 2 1/4 cups gluten-free all-purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm milk 110F
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 teaspoon salt
• Vegetable oil for frying
• 1 cup powdered sugar
• 2-3 tablespoons warm water
• 1/2 teaspoon vanilla extract
• Sprinkles optional

Instructions:

Mix one tablespoon of sugar and the warm milk together in a small bowl

After scattering the yeast over the milk mixture, leave it for five to ten minutes, or until frothy

Mix the melted butter, eggs, salt, vanilla extract, gluten-free flour, and remaining sugar in a large mixing bowl

Once the other ingredients are combined in the bowl, add the yeast mixture and stir until a dough forms

The dough should rise for one to two hours, or until it has doubled in size, in the bowl covered with a fresh kitchen towel

After the dough has risen, preheat 350F 175C vegetable oil in a large pot or deep fryer

Place the dough on a surface that has been well-floured, then roll it out to a thickness of about 1/2 inch

Use a round cookie cutter or a doughnut cutter to cut out doughnuts

You can use a smaller glass for the inner hole and a larger one for the outer shape if you dont have a cutter

The doughnuts should be cooked through and golden brown after one to two minutes of frying each side, so proceed with caution when placing them in the heated oil

After removing them from the oil with a slotted spoon, set them on a tray covered with paper towels to catch any leftover oil

To make the glaze, combine the powdered sugar, warm water, and vanilla extract in a small bowl

After dipping each doughnut into the glaze and letting any excess fall off, arrange them to cool on a wire rack

While the glaze is still wet, you can use sprinkles to decorate the glazed doughnuts if youd like

Before serving, let the glaze sit for a good fifteen to twenty minutes

Savor your yeast-raised glazed doughnuts without gluten

Mushroom Jar Soup

This creamy mushroom soup comes in a mason jar with a spoon on top, making it easy to eat on the go or at home.

Ingredients:

• 1 cup sliced mushrooms
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 2 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a saucepan, saut the onions and garlic until translucent

Add sliced mushrooms and cook until they release their juices

Pour in vegetable broth and bring to a simmer for 10 minutes

Use a blender to puree the soup until smooth

Stir in heavy cream and season with salt and pepper

Pour the soup into a mason jar and garnish with fresh parsley

Place a spoon on top of the jar filled with soup for serving

Pico de Gallo Verde

Avocados, tomatillos, cilantro, and green onions are diced and mixed together to make Pico de Gallo Verde, a cool and sour salsa. You can dip tortilla chips in it or use it to top tacos, burritos, or grilled vegetables.

Ingredients:

• 2 ripe avocados, diced
• 1 cup diced tomatillos
• 1/2 cup finely chopped cilantro
• 1/4 cup finely chopped green onions
• 1 jalapeo pepper, seeded and finely diced
• Juice of 1 lime
• Salt to taste

Instructions:

In a mixing bowl, combine diced avocados, diced tomatillos, chopped cilantro, chopped green onions, and diced jalapeo pepper

Squeeze fresh lime juice over the mixture

Season with salt to taste and gently toss to combine all ingredients evenly

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld together