Paleo Grain-Free Carrot Cake

Indulge in a guilt-free treat with this Paleo-friendly Grain-Free Carrot Cake. It's made without grains, dairy, or refined sugar, making it a perfect choice for those following a Paleo diet.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup crushed pineapple drained
• 1/2 cup chopped walnuts or pecans optional

Instructions:

Set the oven temperature to 175C 350F

Grease and place parchment paper inside a 9-inch round cake pan

Almond flour, coconut flour, shredded coconut, baking powder, baking soda, ground nutmeg, ground cinnamon, and sea salt should all be combined in a mixing bowl

Whisk eggs, melted coconut oil, vanilla extract, honey or maple syrup, and other ingredients in a separate bowl

Mixing until thoroughly combined, gradually add the wet ingredients to the dry ingredients

Add the chopped nuts if using, crushed pineapple, and grated carrots

After the cake pan is ready, pour the batter into it and spread it evenly

A toothpick inserted into the center should come out clean after baking for 30 to 35 minutes in a preheated oven

After letting the cake cool in the pan for ten minutes, take it out and let it cool fully on a wire rack

After the cake cools, you can either enjoy it plain or frost it with a Paleo-friendly cream cheese frosting

Slicing and serving your Paleo Grain-Free Carrot Cake is a great idea!

Chicken & Broccoli Penne Pasta

A tasty and healthy pasta dish with soft chicken, bright broccoli, and salty Parmesan cheese. Great for a quick dinner during the week or a cozy dinner with friends and family.

Ingredients:

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, diced
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes optional

Instructions:

Follow the directions on the package to cook the penne pasta

Remove the water and set it aside

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

It will take about 5 to 7 minutes of cooking after adding the diced chicken until the chicken is no longer pink

Put broccoli florets and minced garlic into the pan

Add the broccoli and cook for three to four more minutes, until it's soft

Using red pepper flakes if using, salt, pepper, and cooked penne pasta should all be mixed in

Keep cooking for two to three minutes more, until everything is hot

Serve hot, and if you want, top with extra Parmesan cheese

Chicken Pot Pie Bake

A comforting and easy-to-make chicken pot pie bake that combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a flaky pie crust.

Ingredients:

• 2 cups cooked chicken, diced
• 1 cup frozen mixed vegetables
• 1 can 10
• 5 ounces condensed cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet refrigerated pie crust

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine diced chicken, mixed vegetables, condensed soup, milk, thyme, salt, and pepper

Mix well

Pour the mixture into a 9-inch pie dish

Unroll the pie crust and place it over the top of the pie dish, trimming any excess crust

Using a knife, make a few slits in the crust to allow steam to escape

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly

Remove from oven and let it cool for a few minutes before serving

Thyme and Sea Salt Dark Chocolate Chunk Cookies

Celebrate Patty's Day with a unique twist on traditional cookies. These Thyme and Sea Salt Dark Chocolate Chunk Cookies combine the richness of dark chocolate with the subtle, earthy flavor of fresh thyme. A sprinkle of sea salt on top enhances both the sweet and savory elements, making them a delightful treat for the holiday.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon fresh thyme leaves, finely chopped
• 8 ounces dark chocolate, chopped into chunks
• Sea salt, for sprinkling

Instructions:

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

Put parchment paper on baking sheets

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

Adding the eggs one at a time and mixing them in is the next step

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

Cut up the dark chocolate chunks and thyme leaves into small pieces and mix them in

Round tablespoons of dough should be dropped onto the baking sheets that have been prepared, leaving some space between each cookie

Add a little sea salt to the top of each cookie

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

Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way

Have fun with these tasty Dark Chocolate Chunk Cookies with Thyme and Sea Salt!

Vegan Fennel Infused Mushroom Wonton Soup

This vegan soup is comforting. It has the earthy flavors of mushrooms and the light sweetness of fennel, and it's wrapped in soft wontons.

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 tsp fennel seeds
• 200g mushrooms, finely chopped
• 1L vegetable broth
• 1 tbsp soy sauce
• 1 tsp miso paste
• 1 tsp sesame oil
• 1/2 cup frozen peas
• 16 vegan wonton wrappers
• Salt and pepper, to taste
• Green onions, for garnish

Instructions:

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

Put in the fennel seeds, onion, and garlic

Cook the onion until it turns clear

When you add the mushrooms, cook them until they start to brown and give off their liquid

Soy sauce, miso paste, and sesame oil should all be stirred in

Bring to a low boil

After you add the frozen peas, cook for 5 more minutes

Add pepper and salt to taste

While that is going on, heat up a pot of water and follow the directions on the wonton wrappers to cook them

Put some wontons in a bowl and pour soup over them to serve

Add green onions on top and serve hot

Coconut Flour Banana Muffins

These Coconut Flour Banana Muffins are a Paleo-friendly and gluten-free treat. They are moist, naturally sweetened, and packed with coconut flavor. You can customize them with optional walnuts and dark chocolate chips for added texture and indulgence.

Ingredients:

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped walnuts optional
• 1/4 cup dark chocolate chips optional

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners

Mash the ripe bananas until smooth in a big bowl

To the mashed bananas, add the eggs, melted coconut oil, vanilla extract, and honey or maple syrup

Blend thoroughly

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

Stirring constantly, gradually incorporate the dry ingredients into the wet ingredients until a batter forms

Add the chopped walnuts and, if using, the shredded coconut

Pour the batter into the muffin tin that has been preheated, filling each cup about two thirds of the way

You can top each muffin with a few dark chocolate chips, if you'd like

A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven

After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling

Savor your delectable Banana Muffins with Paleo Coconut Flour!

Keto Baconator Lettuce Wraps

Enjoy Wendy's famous Baconator flavors in a lettuce wrap that is good for you if you are on a keto diet!

Ingredients:

• 4 Wendy's Baconators patties only
• 8 large iceberg lettuce leaves
• 8 slices of cheddar cheese
• 1/2 cup mayonnaise
• 2 tbsp mustard
• 1/4 cup diced onion
• 1/4 cup diced pickles

Instructions:

Follow the directions on the package to cook the Wendy's Baconator patties

Take the iceberg lettuce leaves and wash and dry them

On each lettuce leaf, put a slice of cheddar cheese

Put mustard and mayonnaise in a small bowl and mix them together

Put the mayo and mustard mix on top of the cheese

Each leaf of lettuce should have a cooked Baconator patty put on it

Pickles and diced onions should be on top

Use toothpicks to hold the lettuce in place as you wrap it around the patty and toppings

Serve right away

Gluten-Free Blueberry Mini Muffins

These blueberry mini muffins are a tasty treat that you can eat for breakfast or as a snack. They are soft, moist, and full of juicy blueberries. They are also made with gluten-free flour, so people who are sensitive to gluten can eat them.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup milk
• 1/4 cup honey

Instructions:

Warm your oven up to 350F 175C, and grease or line a mini muffin tin with paper liners of your choice

Mix the granulated sugar, baking powder, baking soda, and salt with a whisk in a large bowl that is gluten-free

Melt the unsalted butter in a different bowl

Add the eggs, Greek yogurt, and vanilla extract

Beat the mixture until it is well blended

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

Carefully add the fresh blueberries while being careful not to mix them too much

Place the milk and honey in a small saucepan

Warm them over low heat until the honey is completely mixed in

Take it off the heat and let it cool down a bit

Blend the milk and honey together and add it to the batter

Mix everything together well

Fill each mini muffin cup about two thirds of the way to the top with batter using a spoon or a cookie scoop

Put the muffins in an oven that has already been heated for about 15 to 18 minutes, or until a toothpick inserted into one comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your tasty gluten-free blueberry mini muffins!