Simple Paleo Reese Cups Cookies

Enjoy these tasty and guilt-free Paleo Reese Cups Cookies! These sweet treats are made with healthy ingredients and are ideal for satisfying your sweet tooth.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup cacao powder
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup paleo-friendly chocolate chips
• 1/4 cup almond butter

Instructions:

Put almond flour, coconut flour, cacao powder, and a pinch of salt in a bowl and mix them together

Simply melt the coconut oil and add the pure maple syrup and vanilla extract

Mix well until a dough comes together

Cut out muffin tins and line them with paper or silicone liners

Put a tablespoon of dough into each mini muffin tin and press it down to make a thin crust

To make the paleo chocolate chips smooth, melt them in small bowls that can go in the microwave for 20 seconds at a time

In each muffin cup, put a small amount of melted chocolate and spread it out to cover the crust

It will take about 10 minutes in the freezer to let the chocolate set

The muffin tin can be taken out of the freezer once the chocolate layer is firm

Put a little almond butter on top of each chocolate layer

Add another layer of the rest of the chocolate on top of the almond butter and spread it out to cover it

Put the muffin tin back in the freezer and let the cups set for another 20 to 30 minutes, until they are completely firm

Take the cups out of the muffin tin when they are done setting and enjoy!

Bean, Artichoke, Spinach, and Cauliflower Burger

There are lots of healthy things in this vegetarian burger, like black beans, cauliflower, spinach, and artichoke hearts. It tastes great and is better for you than regular burgers.

Ingredients:

• 1 can of black beans, drained and rinsed
• 1 cup cooked cauliflower florets
• 1/2 cup cooked spinach, squeezed and chopped
• 1/2 cup cooked artichoke hearts, chopped
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 teaspoon cumin powder
• Salt and pepper to taste
• 1 egg, beaten
• 4 whole wheat burger buns
• Lettuce, tomato slices, and condiments for serving

Instructions:

Black beans, cauliflower, spinach, artichoke hearts, breadcrumbs, Parmesan cheese, red onion, garlic, cumin powder, salt, and pepper should all be put into a food processor

Pulse until everything is well mixed but not pureed

Put the mixture in a bowl and add the egg that has been beaten

Mix until everything is well mixed together

Make burger patties out of the four equal parts of the mixture

Set the grill or skillet on medium heat and add a little oil to it

The burger patties should be cooked for four to five minutes on each side, or until they are hot all the way through and have grill marks

You can grill or toast the whole wheat burger buns

Put lettuce, a bean and veggie patty, tomato slices, and your choice of toppings on the bun to make the burgers

Enjoy your tasty Bean, Artichoke, Spinach, and Cauliflower Burger while it's still hot!

Crispy Zucchini Grilled Cheese with Dijon Horseradish Aioli

Upgrade your grilled cheese game with this crispy zucchini grilled cheese sandwich. The combination of melted cheddar cheese and thinly sliced zucchini, along with the zesty Dijon horseradish aioli, makes this sandwich a flavorful delight.

Ingredients:

• 2 slices of bread
• 1/2 cup shredded cheddar cheese
• 1/2 cup thinly sliced zucchini
• 2 tablespoons butter
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon horseradish sauce
• Salt and pepper to taste

Instructions:

In a small bowl, mix together mayonnaise, Dijon mustard, and horseradish sauce to make the aioli

Set aside

Heat a skillet over medium heat and add 1 tablespoon of butter

Place one slice of bread in the skillet and top with half of the shredded cheddar cheese

Layer the thinly sliced zucchini on top of the cheese

Add the remaining shredded cheddar cheese on top of the zucchini

Place the second slice of bread on top and press down gently

Cook the sandwich for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted

Remove the sandwich from the skillet and let it cool for a minute

Slice the sandwich in half diagonally and serve with the Dijon horseradish aioli for dipping

Season with salt and pepper to taste

Enjoy!

Slow Cooker BBQ Brisket

This Slow Cooker BBQ Brisket is tender, flavorful, and incredibly easy to make. It's perfect for a fuss-free weeknight dinner or a weekend gathering with friends and family.

Ingredients:

• 1 4-5 pound beef brisket
• 1 cup barbecue sauce
• 1/2 cup beef broth
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions:

Season the brisket with salt, pepper, garlic powder, and onion powder

In a bowl, mix together barbecue sauce, beef broth, brown sugar, Worcestershire sauce, Dijon mustard, and smoked paprika

Place the seasoned brisket in the slow cooker

Pour the barbecue sauce mixture over the brisket, ensuring it is evenly coated

Cover and cook on low for 8-10 hours, or until the brisket is tender and easily pulls apart with a fork

Once cooked, remove the brisket from the slow cooker and shred it using two forks

Return the shredded brisket to the slow cooker and mix it with the sauce

Cook for an additional 30 minutes to allow the flavors to meld

Serve the BBQ brisket hot, with additional sauce if desired

BBQ Chicken Pizza Roll Ups - Catherine's Plates

With these BBQ Chicken Pizza Roll Ups, Catherine's Plates adds a tasty new twist to everyday pizza. These are great for a quick and filling snack or starter!

Ingredients:

• 1 pound pizza dough
• 1 cup shredded cooked chicken
• 1/2 cup barbecue sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for brushing
• Additional barbecue sauce for dipping

Instructions:

Turn on your oven and heat it up to 375F 190C

Put some flour on a surface and roll out the pizza dough into a rectangle

Cover the dough with barbecue sauce, leaving a small border around the edges

On top of the barbecue sauce, put chopped chicken, mozzarella cheese, red onion, and cilantro

Salt, pepper, smoked paprika, garlic powder, and onion powder can be used to season the food

Be careful as you roll the pizza dough into a log, starting from one of the long sides

Put the rolls on a baking sheet that has been lined with parchment paper

Cut the log into 1-inch thick slices

For a golden look, brush olive oil on top of the roll-ups

Put the pan in a hot oven and bake the roll-ups for 15 to 20 minutes, or until they are golden brown and the cheese is bubbly

Serve hot with extra barbecue sauce on the side for dipping

Have fun with your tasty BBQ chicken pizza rolls!

Instant Pot Butternut Squash Soup

A creamy and flavorful butternut squash soup made effortlessly in the Instant Pot. The combination of seasonal ingredients and aromatic spices creates a comforting and nourishing dish.

Ingredients:

• 1 medium-sized butternut squash, peeled, seeded, and diced
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 apple, peeled, cored, and diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup coconut milk
• Fresh parsley for garnish

Instructions:

Put the Instant Pot on "Saute" and heat the olive oil

Chop up the garlic, onion, carrots, and celery and add them

Fry until the meat is soft

Apple, cumin, cinnamon, nutmeg, salt, and pepper should all be mixed in

Put in the vegetable broth, set the Instant Pot to "Soup" mode, and close the lid

When it's done, manually let go of the pressure and carefully open the lid

With an immersion blender, blend the soup until it is smooth

Add the coconut milk and taste to see if it needs more seasoning

Serve hot with fresh parsley on top

Have fun with your tasty Instant Pot Butternut Squash Soup!

Paleo Mocha Fudge Muffins

Savor the depth of flavor found in these Paleo Mocha Fudge Muffins. These are a tasty and guilt-free treat for anyone on a Paleo diet because they are made with almond flour and sweetened with either honey or maple syrup.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons coconut flour
• 2 tablespoons finely ground coffee beans
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips optional
• 1/4 cup chopped walnuts optional

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with parchment paper liners

In a mixing bowl, combine the almond flour, cocoa powder, coconut flour, ground coffee, baking soda, and salt

In a separate bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and mix until well combined

If desired, fold in the dairy-free chocolate chips and chopped walnuts

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, enjoy your Paleo Mocha Fudge Muffins! These are perfect for a quick breakfast or a satisfying snack