Ingredients:

• 4 boneless, skinless chicken breasts


• 2 cups Alfredo sauce


• 1 cup chicken broth


• 1 cup grated Parmesan cheese


• 1 teaspoon garlic powder


• 1/2 teaspoon black pepper


• 8 oz


• fettuccine noodles, uncooked

Instructions:

Place chicken breasts in the bottom of the slow cooker

In a bowl, mix together Alfredo sauce, chicken broth, Parmesan cheese, garlic powder, and black pepper

Pour the mixture over the chicken breasts

Cover and cook on low for 6-7 hours or high for 3-4 hours

During the last 30 minutes of cooking, break the fettuccine noodles in half and add them to the slow cooker

Stir gently to submerge the noodles in the sauce

Cover and continue cooking until the noodles are tender

Serve hot and enjoy!

Ingredients:

• 2 lbs pork shoulder, cut into chunks


• 1 onion, chopped


• 4 cloves garlic, minced


• 1 tbsp coconut oil


• 1 tsp sea salt


• 1 tsp ground cumin omit for AIP


• 1 tsp dried oregano omit for AIP


• 1/2 cup orange juice


• 1/4 cup lime juice


• 1/4 cup chopped fresh cilantro

Instructions:

In a large skillet, heat coconut oil over medium-high heat

Add pork shoulder chunks and brown on all sides

Add chopped onion and minced garlic to the skillet, saut until fragrant

Sprinkle sea salt, cumin if using, and oregano if using over the pork and onions, stir well

Pour in orange juice and lime juice, stir to combine

Cover and let simmer for 2-3 hours, until the pork is tender and easily shreddable

Once the pork is cooked, remove the lid and increase heat to medium-high to reduce the liquid until thickened and coating the pork

Use two forks to shred the pork in the skillet, mixing it with the reduced sauce

Serve hot, garnished with chopped fresh cilantro

Ingredients:

• 1 cup cashew butter


• 1/4 cup raw honey


• 1/4 cup coconut flour


• 1/4 cup coconut oil, melted


• 1/2 cup dark chocolate chips Paleo-friendly

Instructions:

Cashew butter, raw honey, coconut flour, and melted coconut oil should all be combined in a mixing bowl

Blend until thoroughly blended

Shape the dough into tiny heart shapes, then transfer them to a baking sheet covered with parchment paper

In a double boiler or microwave, melt the dark chocolate chips while stirring until they're smooth

Coat every cashew butter heart completely by dipping it into the melted chocolate

Reposition the hearts coated in chocolate on the baking sheet covered with parchment paper

To let the chocolate set, put the baking sheet in the refrigerator for about thirty minutes

Take the candy hearts out of the fridge after the chocolate has solidified, then savor!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1/2 cup honey


• 1/4 cup soy sauce


• 1/4 cup ketchup


• 2 tablespoons sesame oil


• 2 cloves garlic, minced


• 1 tablespoon cornstarch


• 2 tablespoons water


• Sesame seeds and chopped green onions for garnish optional

Instructions:

Put chicken breasts in the crock pot

Honey, soy sauce, ketchup, sesame oil, and minced garlic should all be mixed together in a small bowl

Cover the chicken with the sauce

When the chicken is done, cover it and cook on low for 4 to 5 hours or high for 2 to 3 hours

To make a slurry, mix cornstarch and water in a small bowl

Slowly add the slurry to the sauce that is already there

For another 15 to 30 minutes, on high, cook until the sauce gets thicker

If you want, you can sprinkle sesame seeds and chopped green onions on top of the chicken when you serve it over rice

Ingredients:

• 3/4 cup pure maple syrup


• 2 envelopes 14 grams unflavored gelatin


• 1/2 cup cold water, divided


• 1/4 teaspoon salt


• 1 teaspoon vanilla extract


• Powdered sugar, for dusting

Instructions:

In a small saucepan, combine the maple syrup and 1/4 cup of cold water

Sprinkle the gelatin over the remaining 1/4 cup of cold water and let it sit for a few minutes to bloom

Heat the maple syrup mixture over low heat, stirring occasionally, until it reaches 240F 115C on a candy thermometer

Remove from heat

Microwave the bloomed gelatin for about 20 seconds until it becomes liquid, then pour it into the bowl of a stand mixer fitted with a whisk attachment

With the mixer on low speed, slowly pour the hot maple syrup mixture into the gelatin

Be careful as it will be very hot

Increase the mixer speed to high and beat for 8-10 minutes until the mixture becomes thick, fluffy, and nearly tripled in volume

Add the salt and vanilla extract and beat for an additional 30 seconds to combine

Line an 8x8-inch 20x20 cm baking pan with parchment paper, leaving some overhang for easy removal

Dust the parchment paper generously with powdered sugar

Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula

Dust the top with more powdered sugar

Allow the marshmallows to set at room temperature for at least 4 hours, or overnight, until they are firm

Once set, use a knife or cookie cutters dusted with powdered sugar to cut the marshmallows into desired shapes

Store the maple syrup sweetened marshmallows in an airtight container, separating layers with parchment paper and dusting with powdered sugar to prevent sticking

Ingredients:

• 1 whole beef brisket 12-15 lbs


• 1/4 cup kosher salt


• 1/4 cup black pepper


• 1/4 cup paprika


• 1/4 cup brown sugar


• 2 tbsp garlic powder


• 2 tbsp onion powder


• 1 tbsp cayenne pepper


• Wood chunks for smoking hickory or oak

Instructions:

Trim excess fat from the brisket, leaving a thin layer for flavor

In a bowl, mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper to create a dry rub

Generously coat the brisket with the dry rub, ensuring an even coverage on all sides

Preheat the smoker to 225F 107C using hickory or oak wood chunks for a rich smoky flavor

Place the brisket on the smoker grates, fat side up, and insert a meat thermometer into the thickest part of the meat

Maintain a consistent temperature and smoke for 1

5 hours per pound of brisket or until the internal temperature reaches 195F 90C

Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing

Slice against the grain and serve with your favorite BBQ sauce

Ingredients:

• 1 cup canned pumpkin puree


• 1/2 cup granulated sugar


• 1/2 cup brown sugar


• 1/2 cup unsalted butter, softened


• 1 large egg


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 1 teaspoon baking soda


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 1/4 teaspoon ground cloves


• 1/4 teaspoon salt


• 36 Hershey's Caramel Kisses, unwrapped

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy

To the bowl, add the egg, vanilla extract, and pumpkin puree

Blend until thoroughly blended

Mix the flour, baking soda, salt, ground cloves, ground nutmeg, and ground cinnamon in a different bowl

Mixing the dry ingredients into the wet ingredients gradually will create a soft cookie dough

Form dough into tablespoon-sized portions by scooping it out and rolling it into balls

Leaving some space between each cookie, place them on the baking sheet that has been prepared

Bake for 10 to 12 minutes, or until the cookies are set and have a hint of golden color around the edges, in a preheated oven

As soon as you take the cookies out of the oven, place a Hershey's Caramel Kiss in the middle of each one

After a few minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling

The cookies are ready to be enjoyed after they have cooled

Ingredients:

• 4 chicken breasts


• 2 oranges, juiced and zested


• 2 chipotle peppers in adobo sauce, minced


• 2 tablespoons olive oil


• 1 cup long-grain white rice


• 2 cups chicken broth


• 1/4 cup chopped fresh cilantro


• Salt and pepper to taste

Instructions:

In a bowl, combine orange juice, zest, minced chipotle peppers, olive oil, salt, and pepper

Mix well

Place chicken breasts in a shallow dish and pour the marinade over them

Ensure chicken is evenly coated

Marinate in the fridge for at least 30 minutes

Preheat grill to medium-high heat

Grill chicken for 6-8 minutes per side or until cooked through, basting occasionally with marinade

Meanwhile, in a saucepan, bring chicken broth to a boil

Add rice, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed

Fluff cooked rice with a fork and stir in chopped cilantro

Serve grilled chicken over cilantro rice

Garnish with additional cilantro and orange slices if desired

Ingredients:

• 1 tbsp coconut oil


• 1 onion, chopped


• 3 garlic cloves, minced


• 1 tbsp grated ginger


• 1 green chili, chopped


• 1 tsp mustard seeds


• 1 tsp cumin seeds


• 1 tsp ground turmeric


• 1 tsp ground coriander


• 1/2 tsp ground cumin


• 1/2 tsp chili powder


• 1 cup coconut milk


• 2 cups mixed spring vegetables such as peas, green beans, carrots


• 1 cup spinach, chopped


• Salt to taste


• Fresh cilantro leaves, for garnish

Instructions:

Warm up a big pan with coconut oil over medium-low heat

Put in the cumin and mustard seeds and let them pop

Spice it up with green chili, garlic, onion, and ginger

Cook the onion until it turns golden brown

Add the ground cumin, coriander, and chili powder and mix them in

For one minute, cook

Put the coconut milk in and bring it to a low boil

Add spinach and a mix of spring vegetables

For about 10 minutes, cook until the vegetables are soft

Add salt to your liking

Before serving, sprinkle with fresh cilantro leaves

Ingredients:

• 1 cup popcorn kernels


• 1/2 cup unsalted butter, melted


• 1/4 cup powdered white cheddar cheese


• 1/4 cup nutritional yeast


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon paprika


• 1/2 teaspoon dried thyme


• Salt, to taste

Instructions:

After popping the popcorn kernels using your favorite technique, let them cool

Melted butter, nutritional yeast, powdered white cheddar cheese, paprika, onion powder, garlic powder, and dried thyme should all be well combined in a bowl

Pour the butter and spice mixture over the cooled popcorn in a large mixing bowl

Toss the popcorn gently so that it coats evenly

Arrange the popcorn that has been seasoned and add salt to taste on a baking sheet

Give the popcorn fifteen minutes or so to set and the flavors to meld

Gently pour the spiced popcorn into mason jars, arranging in layers to make a pretty display

A lovely wedding favor is created by sealing the mason jars and adding a personalized label

Savor the delicious fusion of crunchy popcorn and savory flavors!