3 INGREDIENT NO BAKE APPLESAUCE BROWNIES (PALEO, VEGAN, GLUTEN FREE)

Healthy No Bake Applesauce Brownies with just THREE ingredients- So delicious, quick, low in fat and easy, it will be your go-to snack or treat recipe! {vegan, gluten-free, paleo}

Ingredients

1/2 cup coconut flour, sifted

3/4 cup unsweetened applesauce (I used a brand which had cinnamon added in)*

1/2 cup coconut palm sugar (can sub for any granulated sweetener- However, I have only tried this with coconut palm sugar and a truvia blend)

Cinnamon (optional)

2 T - 1/4 cup nut butter of choice (optional)

Cinnamon/Coconut palm sugar, for dusting (optional)

Instructions

Line a small baking tray with baking paper and set aside.

In a mixing bowl, combine your coconut flour and coconut palm sugar and mix well. Add your applesauce and nut butter (if using it) and mix until a very thick batter is formed.

Full instructions recipe visit: thebigmansworld.com

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Pineapple Chicken and Rice

Pineapple Chicken and Rice Dinner Recipe. Tender chicken cooked in a sweet pineapple honey Dijon sauce and served over rice.

Ingredients

1 and half pounds boneless chicken breasts

1 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon vegetable oil

1 can 20 oz. sliced pineapple save the juice for the sauce

1 tablespoon cornstarch

1/4 cup Dijon mustard

1/4 cup honey

2 garlic cloves minced

4 servings of cooked rice.

Instructions

Season chicken with thyme, salt and pepper.

Over medium heat brown the chicken in the vegetable oil.

Drain pineapple slices and reserve the juice.

Combine cornstarch and 2 oz. of the pineapple juice and set aside.

In a separate bowl combine remaining juice with mustard, honey, and garlic.

Full instructions recipe visit: rezkibudiawan.blogspot.com

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Best Fudgy Chewy Chocolate Brownie Cookies

The best fudgy chewy chocolate brownie cookies are made in one bowl with cocoa powder, lots of chocolate chips, and chopped walnuts! These thick, soft chocolate chocolate chip cookies with walnuts are basically like eating brownies in cookie form!

INGREDIENTS

 2/3 cup butter, softened

 1 1/2 cups brown sugar

 2 teaspoons vanilla

 2 eggs

 1 1/2 cup all-purpose flour

 1/3 cup cocoa powder

 1/2 teaspoon salt

 1/2 teaspoon baking soda

 1 cup chocolate chips

 1/2 cup walnuts, coarsely chopped

 Powdered sugar, for dusting

INSTRUCTIONS

Heat oven to 375 degrees. Line cookie sheets with parchment paper.

Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla and eggs and mix well.

Combine the flour, cocoa, salt and soda and whisk, then add to the butter, sugar and eggs and stir to combine. Stir in chocolate chips and walnuts.

Full instructions recipe visit: houseofnasheats.com

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Low Carb Fajita Burrito Lettuce Wrap

A low carb fajita burrito lettuce wrap is the perfect way to have your Mexican food on a low carb diet. All of those Mexican flavors wrapped up for a handheld lettuce burrito!

Ingredients

Meat. Marinade

1/4 cup olive oil

2 tablespoons lime juice

2 cloves garlic, crushed

1/2 teaspoon salt

1/4 teaspoons cumin

1/4 teaspoon oregano

1 lb beef steak, cut into thin strips

Lettuce Wraps

1 onion, sliced

2 cups pepers sliced

1 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon chili powder

18 leaves iceberg lettuce

3/4 cup shredded cheese

1 avocado, thinly sliced

Instructions

The night before, mix the marinade and add with the meat to a large zipper bag. Make sure all the meat is covered with the marinade.

The next day, add the oil to a large saute pan and heat up to medium high. Add the meat mixture as well as the salt and chili powder. Cook for about 10 minutes until the meat is browned.

Full instructions recipe visit: mylifecookbook.com

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Tomato Quinoa Salad

It's time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home!Feel free to double this recipe if needed, it's so easy to do!

Ingredients

1/2 cup dry quinoa

3/4 cup water

2-3 cups chopped/sliced tomato

15 oz can chickpeas, drained and rinsed

1/4 cup chopped green onion

1/4 cup fresh lime juice (from 2 limes)

2 TBSP avocado oil

1 clove garlic (smashed and minced)

1 TBSP fresh chopped parsley

1/2 tsp ground cumin

1/4 tsp sea salt

1/8 tsp pepper

additional fresh chopped parsley to taste

Instructions

First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

Full instructions recipe visit: peasandcrayons.com

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AVOCADO EGG SALAD

Avocado egg salad is a delicious spin on the traditional egg salad recipe and perfect for spring or summer. Watch the video above to see how quickly it comes together!

INGREDIENT

1 large avocado, peeled, pitted and finely diced

3 hard boiled eggs, roughly chopped

2 tbsp red onion, chopped

2 tbsp mayonnaise

1 tbsp chives, chopped

1 tbsp parsley, chopped

1 tsp lemon juice

salt and pepper

lettuce leaves, optional, for serving

INSTRUCTIONS

Add all of the ingredients to a mixing bowl and stir to combine.

Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

Full intructions recipe visit: downshiftology.com

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Save Canestrelli Delicious Italian Cookies

Canestrelli a wonderfully delicious Italian Cookie, an almost shortbread type cookie but with a crunch, fast and easy. The perfect afternoon tea cookie.

Ingredients

1 cup flour (130 grams)

1/2 cup + 1 1/2 tablespoons powdered sugar (75 grams)

pinch salt

3/4 cup + 2 tablespoons corn starch (100 grams)

2/3 cup cold butter cut into pieces* (150 grams)

1/2 teaspoon vanilla

3 hard boiled egg (use just the yolks)

zest 1/2 lemon

*I use salted butter if you use unsalted add 1/4 teaspoon of salt

Instructions

Place eggs in a pot and cover with cold water, heat until boiling, then remove from heat and let sit 8-10 minutes. Place under cold water. Remove shell when cooled, separate the white from yolk and mash just the yolk part, well with a fork.

In a food processor whisk together flour, sugar, salt, corn starch and zest, then add cold butter and vanilla, pulse a few times to mix, add egg yolks and pulse until almost combined, move to a lightly floured flat surface and knead gently until combined. Wrap in plastic wrap or parchment paper and refrigerate for at least an hour or two or even overnight.

Full instructions recipe visit: https://anitalianinmykitchen.com/canestrelli/

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Egg Roll in a Bowl (Whole30, Keto, Paleo, Low Carb)

This Whole30 egg roll in a bowl with creamy chili sauce is a wonderfully flavorful, quick Whole30 recipe. This low carb, keto, and paleo recipe is an addictive Asian dinner the whole family will love. Made in one skillet.

ingredients
2 tablespoons sesame oil
6 green onions sliced, green and white parts divided
1/2 cup red onion diced. Skip for keto. See Note
5 cloves garlic minced
1 pound ground pork
1 teaspoon fresh grated ginger
1 8-oz. can water chestnuts chopped. Skip for keto
1 tablespoon sriracha or hot sauce See Note 1
14 ounce bag coleslaw mix
3 tablespoons coconut aminos See Note 2 for keto or low carb
1 tablespoon rice wine vinegar
1/8 - 1/4 teaspoon white pepper or black pepper
salt to taste
Garnish
black sesame seeds for garnish
green parts of sliced green onions from above
Creamy Chili Sauce
1/4 cup mayonnaise see Note 3
1-2 tablespoons sriracha or hot sauce
salt to taste

Instructions
Heat sesame oil in a large skillet and place over medium heat.

Add white parts of green onions, diced red onion, and garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
Full instructions recipe visit: https://40aprons.com/whole30-egg-roll-bowl-paleo/

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Mom’s Fantastic Holiday Fudge Recipe

Who wants to try some holiday fudge? You're in luck! Use this recipe to make a batch of Mom's Fantastic Holiday Fudge and enjoy!

INGREDIENTS:
4 1/2 c. sugar
Pinch salt
14 1/2 oz. evaporated milk
1 stick butter
2 t. vanilla
12 oz. chocolate chips
12 oz. (3 bars) German sweet chocolate
1 pint (2 jars, 7oz. each) marshmallow creme
2 c. chopped nuts



DIRECTIONS:
Combine sugar, salt, butter and milk and bring to a boil. Boil for 6 minutes or until a candy thermometer reads 234 degrees (soft ball stage). Mix the chocolate chips, German sweet chocolate, marshmallow creme, nuts, and vanilla in a large bowl. Pour the boiling syrup over ingredients in the bowl. Beat until the chocolate is melted and pour into a greased 9×13 pan. Let stand a few hours before cutting.
Full instructions recipe visit: https://www.freebiefindingmom.com/moms-fantastic-holiday-fudge-recipe/

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Strawberry Cheesecake Stuffed French Toast

This Strawberry Cheesecake Stuffed French Toast is a lot easier to make than you would think and is pretty tasty! Surprise your family or house guests with this delicious and easy breakfast!

Ingredients
for 2 servings
4 slices bread
EGG WASH
4 eggs
1 tablespoon  vanilla
1 cup  milk (240 mL)
1 tablespoon  cinnamon

FILLING
4 oz  cream cheese, warmed, for spreading (115 g)
2 tablespoons  vanilla extract
2 tablespoons  lemon juce
¾ cup  heavy cream, optional (180 mL)
1 ½ cups  strawberry, diced, divided (225 g)
⅓ cup  sugar

TOPPING
confectioners sugar
maple syrup
Nutrition Info
Shop ingredients with
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Preparation
Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
In medium bowl mix cream cheese, vanilla, sugar, lemon juice and heavy cream (optional).
Full instructions recipe visit: https://tasty.co/recipe/strawberry-cheesecake-french-toast-1

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No Bake Chia Energy Bites

An easy no bake recipe for gluten free Energy Bites made with oats, nut butter and chia seeds\

INGREDIENTS
1 cup rolled oats
1/2 cup nut butter (I used a mixture of peanut and cashew)
2 tbsp honey
2 tbsp desiccated coconut
1 tbsp chia seeds
1/2 tsp vanilla extract
To decorate: 20g dark chocolate

INSTRUCTIONS
Mix the oats, nut butter, honey, coconut, chia seeds and vanilla extract together in a bowl until fully combined.
Roll the mixture into equal size bites. I made 15 bites from my mixture but you can make more or less depending on what size you want them to be. Place the bites in the fridge to firm up.
Full Instructions recipe visit: https://www.myfussyeater.com/bake-chia-energy-bites/

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No Bake Strawberry Almond Energy Balls

Strawberry flavored, energy packed, and made with just five ingredients. Perfect for a quick snack or for a whole foods dessert.

Ingredients
1 cup pitted medjool dates
4 medium strawberries, sliced
3/4 cup slivered almonds
1/2 cup rolled oats, dry
1/2 cup shredded coconut flakes
Instructions
Combine all ingredients, except the coconut flakes, in a food processor. Process until almonds are broken up into tiny pieces (not fully ground) and the ingredients form a paste-like consistency (as pictured in blog). You should be able to form the dough into a ball without too much sticking to your hands. Form into 13-14 ping pong sized balls and let rest in the fridge for about an hour*.
Full instructions recipe visit: https://cozypeachkitchen.com/no-bake-strawberry-almond-energy-balls/

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Grain Free Rice Crispy Treats | Paleo & AIP

These "rice" crispy treats aren't made with rice at all, but they still bring you back to the memories of the real thing! They're grain free, gluten free, paleo and even AIP compliant.

INGREDIENTS

1 cup water

3 tbsp gelatin

1 cup honey

4 cups toasted coconut flakes (you’ll need 2 bags if your use this brand)

2–3 tbsp coconut oil, melted

INSTRUCTIONS

Prepare an 8×8″ (or slightly larger) baking pan by lining with parchment paper and coating generously in coconut oil. Set aside.

Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside.

Full instructions recipe visit: https://unboundwellness.com/grain-free-rice-treats/

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Best Ever Chip Dip

This simple chip dip takes 5 minutes to pull together, and is SO much better than those little packets - cheaper, too! Sour cream, mayo, and herbs... bring on the chips and veggies!

INGREDIENTS

2 cups sour cream

1 cup mayonnaise

2 tablespoons dried minced onion

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill weed

1 tablespoon chopped fresh basil

2 teaspoons seasoning salt*

INSTRUCTIONS

Add all the ingredients to a small bowl. Mix well to combine.

Refrigerate for at least one hour before serving.

Serve with chips or vegetables or both.

Full instructions recipe visit: https://inspiredbycharm.com/really-good-chip-dip/

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Keto Coconut Cream Pie

The whole pie is 67.4 net carbs. When divided into 14 slices it is 4.8 net carbs per slice

Ingredients
Pie filling ingredients:
4 large egg yolks
2 13.5 oz cans or 27oz full fat Coconut Milk or Coconut Cream see note
½ cup plus 3 tbsp. Powdered Erythritol I used Swerve
8 oz. cream cheese
1 tsp. xanthan gum
2 tsp. vanilla extract divided
1-3 tsp. coconut extract optional/divided
½ cup unsweetened shredded coconut
2 cups heavy whipping cream
1 tsp. beef gelatin
2 tbsp. water
Instructions
Filling Instructions:
Separate your egg yolks and set aside.
In a medium saucepan, on low medium heat, pour in the coconut milk and ½ cup powdered Swerve.
Stir constantly to allow the swerve to dissolve and avoid burning the milk.
When the milk just gets hot you’ll want to temper the egg yolks by adding 4 tbsp. of milk, whisking constantly.
Full instructions recipe visit: https://ketofiedsisters.com/keto-coconut-cream-pie-recipe/

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Lemon weetbix slice

A twist on the Kiwi classic, this melt and mix recipe has a chewy baked coconut and weetbix base. Topped with icing made from lemon juice & zest. So yummy.

Ingredients

BASE

185 grams butter, melted (6.5oz)

1 cup of sugar

3 Weetbix, crushed

1 cup of flour

1 cup of coconut

1 teaspoon of baking powder

ICING

2 cups of icing sugar

1 lemon zest and juice (60ml)

50 grams of butter, melted (1.7oz)

Instructions

Preheat oven to fanbake 180C. 

Melt butter in a large microwave proof bowl, add sugar and stir together.

Crush in weetbix, add flour, coconut and baking powder. Mix together.

Pour into a lined tray and press down firmly.

Bake for 20 mins.

Full instructions recipe visit: https://vjcooks.com/lemon-weetbix-slice/ 

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Deviled Egg Pasta Salad

Check out the recipe for this deviled egg macaroni pasta salad! Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Great way to use leftover hard boiled eggs.

Ingredients
8 large eggs hard boiled
12 oz elbow macaroni uncooked
1/4 tsp salt
1/4 tsp black pepper ground
2 tbsp Dijon mustard
1 cup mayonnaise
3 medium dill pickles chopped
1/2 medium red onion chopped
2 ribs celery chopped
1/2 cup black olives sliced
1/2 tsp smoked paprika
1 tbsp chives chopped

Instructions
Peel the eggs and cut them in half to remove the egg yolks. Transfer all the egg yolks to a bowl, and chop up the egg whites and set aside.
Cook the macaroni according to the package instructions. Drain the water and rinse with cold water. I do this to cool the pasta a bit. Set aside.
Mash up the egg yolks with a fork, then season with salt and pepper. Add more salt and pepper as per your taste. Add the mustard and mayonnaise to the egg yolks and stir everything together until well combined.
Full instructions recipe visit: https://www.jocooks.com/recipes/deviled-egg-macaroni-salad/

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BAKED CHICKEN TACOS

A simple way to make healthier crispy baked chicken tacos in bulk with cooked chicken or your choice of fillings. Recipe includes filling recipes for fajita chicken and peppers, bean and cheese, pineapple chipotle, chipotle beef, and more!

INGREDIENTS
1 tablespoon olive oil
1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
1 ounce Taco Seasoning click for homemade recipe!
1/2 cup onion diced
1 can diced tomato 14.5 ounce, fully drained
1 can Chopped Green Chiles 4.5 ounce, fully drained
10 Stand and Stuff Taco Shells I used Old El Paso
8 ounces Refried Beans 1/2 can
2 cups Mexican Blend Cheese shredded
TOPPINGS SUCH AS OLD EL PASO SLICED JALAPENOS, SOUR CREAM, SALSA, CHOPPED CILANTRO, SHREDDED LETTUCE, OR ANY OF YOUR FAVORITE TACO TOPPINGS!

INSTRUCTIONS
Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
Heat olive oil over medium heat in a medium skillet.
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY  DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
Full instructions recipe vist: https://www.thecookierookie.com/baked-spicy-chicken-tacos/

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