Hearty Italian Bean Casserole

This Hearty Italian Bean Casserole is a comforting and nutritious dish packed with protein and flavor. Slow-baked to perfection, it's a wholesome meal that satisfies even the heartiest of appetites.

Ingredients:

• 1 cup dried cannellini beans, soaked overnight
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 can 14 oz diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

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

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic and onion, and cook until the onion is clear

Put in the bell pepper, carrots, and celery

Bring it to a boil again

Mix in the soaked cannellini beans, tomato chunks, vegetable broth, basil, and oregano

Add pepper and salt

Mix well

Put the mixture in a casserole dish

Put a lid or foil on top

For 1

5 to 2 hours, or until the beans are soft, bake

If you want, you can serve it hot and top it with fresh basil

Spicy Paloma

The Spicy Paloma is a fiery twist on the classic Paloma cocktail. Infused with the heat of jalapeño, it brings a perfect balance of spicy and citrusy flavors to the refreshing drink.

Ingredients:

• 2 oz tequila blanco
• 1/2 oz fresh lime juice
• 2 oz grapefruit soda
• 1/2 oz jalapeo-infused simple syrup
• Garnish: grapefruit slice and jalapeo slice

Instructions:

In a shaker, combine tequila, lime juice, and jalapeo-infused simple syrup

Shake well with ice

Strain into a glass filled with ice

Top with grapefruit soda

Garnish with a grapefruit slice and jalapeo slice

Paleo Vegan Gluten-Free Chocolate Chip Cookies

These chocolate chip cookies are not only gluten-free, but they are also paleo-friendly and vegan. These cookies are made with dairy-free chocolate chips, almond flour, and coconut flour, so you can eat them without feeling bad.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions:

Set the oven to 350F 175C and heat it up

Put parchment paper on the bottom of a baking sheet

Put almond flour, coconut flour, baking soda, and salt in a large bowl

Melt the coconut oil and mix it with the maple syrup and vanilla extract

Mix everything together well

Add the chocolate chips that don't contain dairy and mix them in

Take tablespoon-sized chunks of the dough and roll them into balls

Spread them out on the baking sheet that has been prepared

Press down gently on each cookie ball with a fork to make them a little flatter

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown

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 down

Have fun with your tasty Paleo Vegan Gluten-Free Chocolate Chip Cookies!

Blueberry Pie Donuts

Blueberry Pie Donuts are a delicious treat that combines the flavors of a classic blueberry pie with the fun and indulgence of donuts. These donuts are bursting with juicy blueberries and have a hint of sweetness from the powdered sugar on top. Perfect for breakfast or dessert!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Oil for frying
• Powdered sugar for dusting

Instructions:

In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Gently fold in the fresh blueberries

Heat oil in a deep fryer or heavy-bottomed pot to 350F 175C

Drop spoonfuls of the blueberry donut batter into the hot oil and fry until golden brown, about 2-3 minutes per side

Remove the donuts from the oil and drain on paper towels

Dust the warm donuts with powdered sugar

Serve the blueberry pie donuts immediately and enjoy!

Berry Chocolaty Fun Parfait

Indulge in the perfect combination of sweet, tart berries, creamy vanilla yogurt, and crunchy chocolate granola in this delightful Berry Chocolaty Fun Parfait. It's a treat for your taste buds!

Ingredients:

• 1 cup mixed berries strawberries, blueberries, raspberries
• 1 cup chocolate granola
• 2 cups vanilla yogurt
• 1/2 cup chocolate chips
• 1/4 cup chopped nuts optional
• Whipped cream for topping

Instructions:

In serving glasses or bowls, layer the bottom with a spoonful of chocolate granola

Add a layer of mixed berries on top of the granola

Spoon a layer of vanilla yogurt over the berries

Sprinkle chocolate chips and chopped nuts if using on top of the yogurt layer

Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream

Garnish with additional berries, chocolate chips, and nuts

Chill in the refrigerator for at least 30 minutes before serving

Enjoy your delicious Berry Chocolaty Fun Parfait!

Kale Salad with Roasted Butternut Squash, Red Onion, and Feta

This Kale Salad with Roasted Butternut Squash, Red Onion, and Feta is a delightful combination of flavors and textures. The roasted butternut squash adds sweetness and a slight caramelized crunch, while the feta cheese provides a creamy and salty contrast. The kale and red onion provide a fresh and vibrant base, all brought together with a flavorful balsamic vinaigrette dressing.

Ingredients:

• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 2 cups diced butternut squash
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for about 20-25 minutes or until the squash is tender and slightly caramelized

Remove and let cool

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing

In a large salad bowl, combine the torn kale leaves and sliced red onion

Drizzle the dressing over the kale and toss to coat the leaves evenly

Add the roasted butternut squash and crumbled feta cheese to the kale mixture

Gently toss everything together

Serve immediately as a delicious and nutritious kale salad

Gluten-Free Oatmeal Blueberry Cookies

These oatmeal blueberry cookies don't have any gluten and are soft and chewy. They are also packed full of juicy blueberries. You can eat them as a sweet treat or as a quick snack on the go. These cookies are tasty and good for you because they are made with healthy ingredients like rolled oats, almond flour, and coconut oil.

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a large mixing bowl, combine the rolled oats, almond flour, coconut sugar, baking powder, cinnamon, and salt

Stir in the melted coconut oil, maple syrup, and vanilla extract until well combined

Gently fold in the blueberries

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

Place them on the prepared baking sheet and flatten slightly with your fingers

Bake for 12-15 minutes, or until the edges are golden brown

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely