Gluten-Free Toasted Pistachio Cake with Blood Orange Sauce

Indulge in the delightful combination of toasted pistachios and tangy blood orange in this gluten-free cake. The nutty flavor of pistachios complements the citrusy sweetness of the blood orange sauce perfectly, making it a truly memorable dessert for any occasion.

Ingredients:

• 1 cup pistachios, shelled and toasted
• 1 cup almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk or dairy-free alternative
• 1/4 cup blood orange juice
• 2 tablespoons honey
• Zest of 1 blood orange

Instructions:

Set the oven to 350F 175C and heat it up

A 9-inch round cake pan should be greased and floured

Pulse the toasted pistachios in a food processor until they are very small

Grind the pistachios and mix them with the almond flour, gluten-free all-purpose flour, baking powder, and salt in a bowl

Put away

Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy

Adding the eggs one at a time and mixing them in is the next step

Gradually add the dry ingredients to the wet ones, mixing each time with milk until everything is well mixed

The batter should be poured into a cake pan that has been prepared

Use a spatula to smooth the top

In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Make the blood orange sauce while the cake is in the oven

Put the blood orange juice, honey, and blood orange zest in a small saucepan

Bring to a simmer over medium-low heat

Cook for 5 to 7 minutes, or until the mixture gets a little thicker

Take the cake out of the oven and let it cool for 10 minutes in the pan

After that, move it to a wire rack to cool completely

Serve the cake sliced and drenched in the blood orange sauce

Homemade BBQ Chicken Pizza

Indulge in the smoky and savory flavors of this Homemade BBQ Chicken Pizza. Perfectly cooked chicken, fresh veggies, and a generous drizzle of BBQ sauce make this pizza a family favorite. It's easy to prepare and sure to satisfy your pizza cravings.

Ingredients:

• 1 pizza dough
• 1/2 cup BBQ sauce
• 1 cup cooked chicken, shredded
• 1 cup shredded mozzarella cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup corn kernels
• 1/4 cup sliced bell peppers
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder

Instructions:

Start by heating the oven up to 450F 230C

On a floured surface, roll out the pizza dough to the thickness you want

Put the dough on a baking sheet or pizza stone

Lay the dough out flat and cover it with BBQ sauce, leaving a little space around the edges for the crust

Put half of the mozzarella cheese on top of the sauce

Spread the corn, red onion, bell peppers, and shredded chicken out evenly on top of the cheese

Add garlic powder, onion powder, paprika, chili powder, salt, and black pepper to the pizza

Add the rest of the mozzarella cheese on top

It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and a little browned

Take the pizza out of the oven and give it a minute or two to cool down

Dice the cilantro and put it on top of the hot pizza

Cut up your homemade BBQ chicken pizza and serve it!

Low Carb Crab Cakes

These Low Carb Crab Cakes are packed with flavor and perfect for those following a gluten-free or low-carb diet. They're crispy on the outside and tender on the inside, making them a delightful appetizer or main course.

Ingredients:

• 1 lb lump crab meat
• 1/4 cup almond flour
• 1/4 cup mayonnaise
• 1 egg
• 2 tbsp chopped parsley
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Instructions:

In a large bowl, combine almond flour, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper

Gently fold in the lump crab meat until well mixed

Form mixture into patties and place on a plate

Heat olive oil in a skillet over medium heat

Carefully place crab cakes in the skillet and cook until golden brown, about 4-5 minutes per side

Serve hot with your favorite dipping sauce or a squeeze of lemon juice

Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

With a savory oregano marinade and a tangy sun-dried tomato vinaigrette, this Marinated Grilled Zucchini dish tastes like summer. This is a great keto-friendly side dish or appetizer for any party or barbecue outside.

Ingredients:

• 3 medium zucchinis, sliced lengthwise
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• Salt and pepper, to taste
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil

Instructions:

In a small bowl, whisk together the olive oil, minced garlic, chopped oregano, salt, and pepper

Brush the zucchini slices with the marinade on both sides

Preheat the grill to medium-high heat

Grill the zucchini slices for 2-3 minutes on each side until they are tender and have grill marks

In another small bowl, combine the chopped sun-dried tomatoes, balsamic vinegar, and extra virgin olive oil to make the vinaigrette

Drizzle the vinaigrette over the grilled zucchini slices before serving

Garnish with additional fresh oregano if desired

Serve warm and enjoy!

Buffalo Style Stuffed Eggs

These Buffalo Style Stuffed Eggs are like deviled eggs but with a spicy and sour twist. They're a great starter for parties or get-togethers.

Ingredients:

• 6 hard-boiled eggs, peeled and halved lengthwise
• 1/4 cup mayonnaise
• 2 tablespoons hot sauce
• 2 tablespoons blue cheese, crumbled
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• Chopped fresh chives, for garnish

Instructions:

Scoop out the yolks from the egg halves and place them in a mixing bowl

Add mayonnaise, hot sauce, blue cheese, garlic powder, and onion powder to the yolks

Mash and mix the ingredients until smooth

Season with salt and pepper to taste

Spoon the filling back into the egg white halves or use a piping bag for a neater presentation

Garnish with chopped fresh chives

Refrigerate for at least 30 minutes before serving to allow flavors to meld

Serve and enjoy your Buffalo Style Stuffed Eggs!

Chocolate Banana Sunflower Butter Truffles

A delicious no-bake treat are these Paleo Chocolate Banana Sunflower Butter Truffles. They're ideal for meeting your sweet tooth without deviating from the Paleo diet. Rich dark chocolate, ripe banana, and creamy sunflower seed butter come together to create a decadent and guilt-free dessert.

Ingredients:

• 1 ripe banana
• 1/2 cup sunflower seed butter
• 1/4 cup unsweetened cocoa powder
• 2 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1 cup dark chocolate chips
• 1 tsp coconut oil
• Optional toppings: crushed nuts, shredded coconut, or cocoa powder

Instructions:

In a mixing bowl, mash the ripe banana until smooth

Add the sunflower seed butter, cocoa powder, honey or maple syrup, vanilla extract, and a pinch of sea salt to the bowl

Mix well until all ingredients are thoroughly combined

Place the mixture in the refrigerator for about 15-20 minutes to firm up slightly

Once the mixture has firmed up, use your hands to roll it into bite-sized truffle balls

Place them on a parchment-lined tray or plate and return to the refrigerator while you prepare the chocolate coating

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil

Microwave in 20-second intervals, stirring each time, until the chocolate is completely melted and smooth

Using a fork or a toothpick, dip each banana sunflower butter truffle into the melted chocolate, making sure it's fully coated

Allow any excess chocolate to drip off

Place the dipped truffles back on the parchment-lined tray or plate, and if desired, sprinkle them with crushed nuts, shredded coconut, or cocoa powder while the chocolate is still wet

Once all truffles are coated and decorated, place them in the refrigerator for at least 30 minutes or until the chocolate shell hardens

Serve chilled and enjoy!

Vegan Chana Masala

A hearty and tasty vegan dish made with chickpeas cooked in a tomato-based sauce with spices.

Ingredients:

• 2 cups cooked chickpeas
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1 green chili, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• Salt to taste
• 2 tablespoons oil
• Fresh cilantro, for garnish

Instructions:

Heat oil in a pan over medium heat

Add cumin seeds and let them splutter

Add chopped onions, garlic, ginger, and green chili

Saut until onions are golden brown

Add chopped tomatoes and cook until they turn mushy

Add ground coriander, ground cumin, turmeric powder, garam masala, cayenne pepper, and salt

Cook for 2 minutes

Add cooked chickpeas and mix well

Cook for another 5-7 minutes, stirring occasionally

Garnish with fresh cilantro and serve hot

Enjoy your Vegan Chana Masala!

Red Cabbage Salad With Spicy Miso-Ginger Dressing

This Red Cabbage Salad With Spicy Miso-Ginger Dressing is a tasty and colorful dish that can be eaten on its own or as a light meal. This salad has crunchy red cabbage, carrots, and nuts. The spicy miso-ginger dressing gives it a kick of flavor. It's a healthy and refreshing choice for any event.

Ingredients:

• 1 small head of red cabbage, thinly sliced
• 1 carrot, julienned
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 cup sliced almonds, toasted
• 1/4 cup sesame seeds, toasted
• 1/4 cup miso paste
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• Salt and pepper to taste

Instructions:

Pop the toasted almonds and sesame seeds into a large bowl and add the red cabbage, carrot, cilantro, green onions, and salt

To make the dressing, put the miso paste, rice vinegar, soy sauce, honey, grated ginger, minced garlic, and vegetable oil in a different bowl

Together, whisk them together

Put the dressing on top of the salad and toss it around to cover all the vegetables

Add pepper and salt to taste

Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix

If you want, you can serve it cold and top it with extra cilantro and sesame seeds

Moroccan Buckwheat Salad

This Moroccan buckwheat salad is a healthy and tasty dish that is full of different tastes and textures. You can eat it for lunch or as a side dish for dinner. With buckwheat, chickpeas, and fresh herbs, it's satisfying and filling, and the tangy dressing gives it a great taste.

Ingredients:

• 1 cup cooked buckwheat
• 1 cup cooked chickpeas
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup sliced black olives
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

Instructions:

Cooked buckwheat, chickpeas, cucumber, tomato, parsley, mint, and black olives should all be put together in a large bowl

Mix the lemon juice, cumin, coriander, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and gently toss to mix

Serve right away or put in the fridge until you're ready to serve

Indian Taco Wrap

This Indian Taco Wrap recipe lets you enjoy the tastes of traditional Native American food. With a touch of sweetness from the wojapi sauce, the crispy fry bread makes a great base for the savory taco filling.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1 tablespoon vegetable oil
• 1 pound ground beef or bison
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 cup refried beans
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa
• 1/4 cup wojapi sauce recipe below
• Oil for frying

Instructions:

In a mixing bowl, combine the all-purpose flour, baking powder, and salt

Gradually add warm water and vegetable oil to the dry ingredients

Knead the dough until smooth, then cover and let it rest for 30 minutes

While the dough is resting, heat oil in a skillet over medium-high heat

Add chopped onions and bell peppers, and cook until they are softened

Add ground meat and cook until browned

Drain any excess fat

Divide the rested dough into small balls, and roll them out into thin rounds about 6-8 inches in diameter

Heat oil in a separate frying pan over medium-high heat

Fry the dough rounds one at a time until they are golden brown and puffy

Drain on paper towels

To assemble the Indian Tacos, spread a spoonful of refried beans on each fry bread round

Top with the cooked meat mixture, shredded lettuce, diced tomatoes, and shredded cheddar cheese

Drizzle with sour cream, salsa, and wojapi sauce

Fold the fry bread in half, creating a taco shape, and serve immediately

Ganache-Topped Blondies

These sweet treats are made with simple blondies that are dressed up with a rich ganache topping. Just what you need to satisfy your sweet tooth!

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips
• 1/4 cup chopped pecans or walnuts optional
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips

Instructions:

Preheat oven to 350F 175C

Grease an 8x8-inch baking pan

In a small bowl, whisk together flour, baking powder, and salt

In a large bowl, mix melted butter and brown sugar until well combined

Add egg and vanilla, mix until smooth

Gradually add the flour mixture to the wet ingredients, stirring until just combined

Fold in white chocolate chips and nuts if using

Spread batter evenly into prepared pan

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean

Allow to cool completely

In a small saucepan, heat heavy cream until it just begins to simmer

Remove from heat and add semisweet chocolate chips

Let sit for 2-3 minutes, then stir until smooth and glossy

Spread ganache evenly over cooled blondies

Allow ganache to set before slicing and serving

Beet Berry Detox Popsicles

These Beet Berry Detox Popsicles are a tasty and healthy treat. They are great for cooling off on a hot day and giving your body a healthy boost because the beets clean out your body and the berries are full of antioxidants.

Ingredients:

• 2 medium beets, peeled and chopped
• 1 cup mixed berries such as strawberries, blueberries, raspberries
• 1 tablespoon honey or maple syrup
• 1 tablespoon lemon juice
• 1 cup coconut water

Instructions:

Put chopped beets, mixed berries, honey or maple syrup, lemon juice, and coconut water in a blender

Mix until it's smooth

Place the mix into popsicle molds

Put in the popsicle sticks and freeze until solid, which should take at least 4 hours

Take the popsicles out of the molds and enjoy once they are frozen

7 Layer Taco Dip

This 7 Layer Taco Dip is a classic party appetizer that's easy to make and always a crowd-pleaser. With layers of flavorful ingredients, it's perfect for dipping tortilla chips or veggies.

Ingredients:

• 1 can 16 ounces refried beans
• 1 cup sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives
• 1/2 cup diced tomatoes
• 1/4 cup chopped green onions

Instructions:

Spread refried beans evenly on the bottom of a serving dish

Layer sour cream on top of the beans

Add guacamole, spreading it evenly over the sour cream layer

Pour salsa on top of the guacamole layer, spreading it evenly

Sprinkle shredded cheddar cheese over the salsa layer

Sprinkle black olives on top of the cheese layer

Add diced tomatoes as the next layer

Finish by garnishing with chopped green onions

Serve immediately with tortilla chips or cover and refrigerate until ready to serve