Ingredients:

• 1 lb chicken thighs, diced


• 2 cups cauliflower rice


• 2 tablespoons almond flour


• 1 egg


• 2 tablespoons coconut oil


• 2 cloves garlic, minced


• 1/2 cup diced onion


• 4 cups chicken broth


• 1/2 cup heavy cream


• Salt and pepper to taste


• Chopped parsley for garnish

Instructions:

In a bowl, mix together diced chicken thighs, almond flour, and beaten egg

Form into small dumplings

In a large pot, heat coconut oil over medium heat

Add minced garlic and diced onion, saut until fragrant

Add chicken broth to the pot and bring to a simmer

Carefully drop in the chicken dumplings and cauliflower rice

Let simmer for 10-15 minutes until dumplings are cooked through and cauliflower rice is tender

Stir in heavy cream and season with salt and pepper to taste

Serve hot, garnished with chopped parsley

Ingredients:

• 2 cups cooked chicken, shredded


• 2 ripe avocados, diced


• 1/4 cup red onion, finely chopped


• 1/4 cup celery, diced


• 2 tablespoons fresh cilantro, chopped


• 2 tablespoons lime juice


• 1/4 teaspoon garlic powder


• Salt and pepper to taste

Instructions:

In a large bowl, combine the shredded chicken, diced avocado, chopped red onion, diced celery, and chopped cilantro

In a small bowl, whisk together the lime juice, garlic powder, salt, and pepper

Pour the dressing over the chicken mixture and gently toss until well combined

Adjust seasoning if needed

Serve immediately or chill in the refrigerator until ready to serve

Ingredients:

• 1 cup fresh cherries, pitted


• 1/2 cup red wine


• 8 ounces dark chocolate, chopped


• 1 tablespoon unsalted butter


• 1/4 cup powdered sugar


• 1/4 teaspoon vanilla extract


• Pinch of salt

Instructions:

Pour the red wine over the pitted cherries that you have placed in a bowl

For optimal flavor, let them soak for at least two hours or overnight

Once the cherries have soaked, remove them and use a paper towel to pat dry

Save the wine for later use or throw it away

Melt the dark chocolate and unsalted butter in 20-second bursts in a microwave-safe bowl, stirring in between each burst until smooth

Take care not to heat the chocolate too much

Add the vanilla extract, powdered sugar, and a small pinch of salt to the melted chocolate and stir until thoroughly mixed

Make sure every cherry is fully coated by dipping it into the chocolate mixture

To remove, use a fork and allow any extra chocolate to fall off

After lining a tray with parchment paper, place the cherries covered in chocolate and refrigerate for approximately half an hour, or until the chocolate solidifies

The homemade red wine chocolate covered cherries should be kept chilled in an airtight container until they are ready to be served after the chocolate has hardened

Savor the flavor of your homemade chocolate-covered cherries, infused with a hint of red wine!

Ingredients:

• 4 salmon fillets


• 1 cup pecans, finely chopped


• 1/4 cup breadcrumbs


• 2 tablespoons honey


• 1 tablespoon Dijon mustard


• 1 tablespoon lemon juice


• 1 teaspoon lemon zest


• Salt and pepper to taste


• 2 tablespoons olive oil

Instructions:

Preheat oven to 375F 190C

In a bowl, mix chopped pecans, breadcrumbs, salt, and pepper

In another bowl, whisk together honey, Dijon mustard, lemon juice, and lemon zest

Brush each salmon fillet with the honey-mustard mixture

Coat each fillet with the pecan mixture, pressing gently to adhere

Heat olive oil in an ovenproof skillet over medium-high heat

Add salmon fillets to the skillet, crust-side down, and cook for 2 minutes

Transfer skillet to the preheated oven and bake for 8-10 minutes, or until salmon is cooked through and crust is golden brown

Serve hot, garnished with lemon slices and fresh herbs if desired

Ingredients:

• 1 cup butter, softened


• 1 cup granulated sugar


• 1 large egg


• 2 cups all-purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1/2 cup freeze-dried strawberries, crushed


• Zest of 1 lemon


• 2 tablespoons lemon juice


• 1/2 teaspoon vanilla extract


• Pink food coloring optional


• 1/4 cup powdered sugar for coating

Instructions:

In a bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined

If desired, add a few drops of pink food coloring to achieve a light pink color for the dough

In a separate bowl, whisk together the flour, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the crushed freeze-dried strawberries until evenly distributed in the dough

Cover the dough and refrigerate for at least 1-2 hours

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

Shape the chilled dough into small balls, about 1 inch in diameter

Roll each dough ball in powdered sugar until coated and place them on the prepared baking sheet, spacing them a few inches apart

Gently flatten each dough ball with the bottom of a glass or your fingers

Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden

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

Ingredients:

• 1 cup granulated sugar


• 1/2 cup unsalted butter, melted


• 2 large eggs


• 1 teaspoon vanilla extract


• 1/4 cup lemon juice


• 1 tablespoon lemon zest


• 1 cup all-purpose flour


• 1/4 teaspoon salt

Instructions:

Preheat oven to 350F 175C and grease an 8x8 inch baking pan

In a mixing bowl, combine melted butter and sugar until well mixed

Add eggs, one at a time, mixing well after each addition

Stir in vanilla extract, lemon juice, and lemon zest

Fold in flour and salt until just combined, being careful not to overmix

Pour the batter into the prepared baking pan and spread it evenly

Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs

Allow the brownies to cool in the pan before slicing into squares

Serve and enjoy!

Ingredients:

• 200g firm tofu, sliced into strips


• 2 tablespoons soy sauce


• 1 tablespoon maple syrup


• 1 tablespoon rice vinegar


• 1 teaspoon Chinese five-spice powder


• 1 tablespoon sesame oil


• 200g mushrooms, sliced shiitake or button mushrooms


• 2 cloves garlic, minced


• 4 large flour tortillas


• 2 cups shredded lettuce


• 1 large carrot, julienned


• 1/4 cup chopped fresh cilantro


• Sriracha or chili sauce optional, for serving

Instructions:

In a bowl, mix together soy sauce, maple syrup, rice vinegar, and Chinese five-spice powder

Add tofu strips to the bowl and let them marinate for 15-20 minutes

Heat sesame oil in a skillet over medium heat

Add marinated tofu strips and cook until browned on both sides, about 3-4 minutes per side

Remove tofu from skillet and set aside

In the same skillet, add sliced mushrooms and minced garlic

Cook until mushrooms are tender, about 5 minutes

Warm tortillas in the skillet or microwave for 20-30 seconds

To assemble the wraps, place a layer of shredded lettuce on each tortilla, followed by cooked mushrooms, tofu strips, julienned carrots, and chopped cilantro

Drizzle any remaining marinade over the fillings

Fold in the sides of the tortillas and roll them up tightly

Slice the wraps in half and serve with Sriracha or chili sauce, if desired