Raspberry Vanilla Squares

A delightful AIP-friendly treat, these raspberry vanilla squares are bursting with the natural sweetness of raspberries and the fragrant essence of vanilla. Paleo and autoimmune protocol AIP adherents can indulge guilt-free because they are free of grains, dairy, and refined sugars.

Ingredients:

• 2 cups fresh raspberries
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat oven to 350F 175C

Grease a square baking dish with coconut oil

In a food processor, blend raspberries until smooth

Strain through a fine mesh sieve to remove seeds

In a mixing bowl, combine raspberry puree, shredded coconut, coconut flour, melted coconut oil, honey or maple syrup, vanilla extract, and salt

Mix until well combined

Press the mixture evenly into the bottom of the prepared baking dish

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown

Remove from oven and let cool completely before cutting into squares

Serve and enjoy

Artichoke and Lentil Salad

The earthy lentils, tangy artichoke hearts, and bright vegetables in this Artichoke and Lentil Salad taste great together with the tangy balsamic dressing. This is a great option for a vegan meal that is light, healthy, and filling.

Ingredients:

• 1 cup cooked green lentils
• 1 can 14 oz artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup vegan feta cheese, crumbled optional
• 1/4 cup roasted pine nuts optional

Instructions:

In a large salad bowl, combine the cooked lentils, artichoke hearts, cherry tomatoes, red onion, parsley, and Kalamata olives

In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper to make the dressing

Pour the dressing over the salad ingredients and toss well to coat

If desired, sprinkle vegan feta cheese and roasted pine nuts on top for added flavor and texture

Refrigerate the salad for about 30 minutes to allow the flavors to meld together before serving

Serve chilled and enjoy your delicious Artichoke and Lentil Salad

Better Than Takeout Pasta

This pasta dish is bursting with flavors and freshness, making it a delicious alternative to takeout. With a colorful array of vegetables and aromatic herbs, every bite is a delight.

Ingredients:

• 8 oz pasta such as spaghetti or fettuccine
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

Follow the directions on the package to cook the pasta

Remove the water and set it aside

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

Add onion and garlic that have been minced

Saut until the onions are clear and the food smells good

Slice the mushrooms and bell peppers and add them

Make sure the vegetables are soft

Put in black olives and cherry tomatoes and mix well

For another two to three minutes, cook

Add pasta that has been cooked to the pan

Add everything to the bowl and mix it well

Add pepper and salt to taste

Add chopped basil leaves on top

Grate some Parmesan cheese on top and serve hot

Sweet and Sour Chicken Stirfry

A quick and delicious stirfry recipe that combines tender pieces of chicken with colorful bell peppers, sweet pineapple chunks, and a tangy sweet and sour sauce. Perfectly served over a bed of rice.

Ingredients:

• 1 lb boneless chicken breast, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 cup pineapple chunks
• 1/2 cup sweet and sour sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Cooked rice for serving

Instructions:

In a large skillet or wok, heat the vegetable oil over medium-high heat

Add the chicken pieces and stir-fry until they are cooked through and no longer pink, about 5-6 minutes

Remove from the skillet and set aside

In the same skillet, add a bit more oil if needed, then add the minced garlic and ginger

Stir-fry for about 30 seconds until fragrant

Add the sliced red and green bell peppers, and the onion to the skillet

Stir-fry for another 3-4 minutes until they start to soften

Return the cooked chicken to the skillet and add the sweet and sour sauce

Stir everything together and cook for an additional 2-3 minutes, allowing the sauce to thicken

Add the pineapple chunks and cook for an additional 1-2 minutes until they are heated through

Season with salt and pepper to taste

Serve the Sweet and Sour Chicken Stirfry over cooked rice

Enjoy your homemade sweet and sour chicken stirfry

5 Crock Pot Dinners in 1 Hour

Prepare five different slow cooker dinners in just one hour by utilizing two slow cookers simultaneously. This recipe provides a variety of flavors with minimal effort, perfect for busy weeknights.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 lb boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 1 cup baby carrots
• 1 onion, chopped
• 2 cups beef broth
• 1 cup chicken broth
• 1 can diced tomatoes
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 1 packet Italian dressing mix
• 1 cup frozen corn
• 1 cup frozen peas
• Salt and pepper to taste

Instructions:

Put potatoes, carrots, onion, and beef stew meat in a slow cooker

Add beef broth to the meat and vegetables

Put chicken breasts in a different slow cooker

Cover the chicken breasts with chicken broth

Add taco seasoning to the beef mixture and mix it in

Cover the chicken breasts with ranch dressing mix

Put the lids on both slow cookers and cook on high for one hour

To the beef mix after an hour, add diced tomatoes, frozen corn, and frozen peas

Use forks to shred the chicken breasts

Add the Italian dressing mix to the chicken that has been shred

For an extra 10 minutes on high, let both mixtures cook

Before you serve, add salt and pepper to taste

Easy One-Pot Shrimp Orzo

This easy one-pot shrimp orzo is a quick and flavorful meal that combines succulent shrimp with tender orzo pasta in a savory tomato and chicken broth. Perfect for busy weeknights or a cozy dinner at home &

Gluten-Free Small Batch Cheesecake with Elderflower Peaches

Enjoy this delicious gluten-free small batch cheesecake with peaches that have been infused with elderflower. The perfect mix of fruity and creamy tastes.

Ingredients:

• 1 cup gluten-free graham cracker crumbs
• 2 tablespoons melted butter
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup canned peaches in elderflower syrup, chopped
• 1 tablespoon elderflower liqueur optional
• Whipped cream and fresh mint leaves for garnish

Instructions:

Preheat your oven to 325F 163C

In a small bowl, mix the gluten-free graham cracker crumbs and melted butter until the crumbs are well-coated

Press the crumb mixture firmly into the bottom of a 4-inch springform pan to create the cheesecake crust

In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy

Add the egg and vanilla extract to the cream cheese mixture, and continue to beat until fully combined

Pour the cream cheese filling over the crust in the springform pan

Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle

Remove the cheesecake from the oven and let it cool to room temperature

Then, refrigerate it for at least 2 hours or until completely chilled and set

In a small saucepan, gently heat the chopped peaches in elderflower syrup over low heat for a few minutes

If desired, add the elderflower liqueur and stir

Let the peach mixture cool to room temperature

Once the cheesecake has set and cooled, remove it from the springform pan and transfer it to a serving plate

Spoon the elderflower peaches over the top of the cheesecake

Garnish with whipped cream and fresh mint leaves

Serve and enjoy your gluten-free small batch cheesecake with elderflower peaches