Ingredients:

• 1 cup frozen cherries


• 1 ripe banana


• 1/2 cup almond milk


• 1 scoop vanilla protein powder


• 1 tablespoon almond butter


• 1/4 teaspoon almond extract


• Ice cubes optional

Instructions:

In a blender, combine frozen cherries, banana, almond milk, protein powder, almond butter, and almond extract

Blend until smooth and creamy

If desired, add ice cubes for a thicker consistency and blend again

Pour into a glass and serve immediately

Enjoy your delicious and protein-packed Cherry Almond Milkshake Smoothie!

Ingredients:

• 2 cups all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 cup packed brown sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 2 cups chocolate chips milk, semi-sweet, or a mix


• 1 cup chopped nuts walnuts or pecans, optional

Instructions:

Preheat the oven to 375F 190C and line baking sheets with parchment paper

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt

In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

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

Fold in the chocolate chips and chopped nuts, if using

Scoop large spoonfuls of dough onto the prepared baking sheets, leaving some space between each cookie

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft

Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely

Enjoy these thick and chewy mega chocolate cookies with a glass of milk or your favorite beverage!

Ingredients:

• 1


• 5 lbs beef stew meat


• 1 onion, thinly sliced


• 3 cloves garlic, minced


• 8 oz mushrooms, sliced


• 1 cup beef broth


• 1 tbsp Worcestershire sauce


• 1 tsp Dijon mustard


• 1 tsp paprika


• 1/2 cup sour cream


• Salt and pepper to taste


• Cooked egg noodles or rice, for serving


• Fresh parsley, chopped, for garnish

Instructions:

Beef stew meat, sliced onion, minced garlic, sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper should all be put in a slow cooker

After putting the lid on, cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft

In the last 30 minutes of cooking, add the sour cream and mix it in

Serve with egg noodles or rice that have been cooked

Before serving, sprinkle with chopped fresh parsley

Ingredients:

• 1 cup polenta


• 4 cups water


• Salt to taste


• 2 tablespoons olive oil


• 2 cups sliced mushrooms


• 1 cup diced tomatoes


• 1 cup diced zucchini


• 1 cup ricotta cheese


• 1/4 cup grated Parmesan cheese


• 2 cloves garlic, minced


• 1 teaspoon dried thyme


• 1 teaspoon dried oregano


• 1/2 teaspoon red pepper flakes optional

Instructions:

Warm the oven up to 190C 375F

Bring water to a boil in a saucepan

Mix in the salt and polenta slowly with a whisk

Turn down the heat and stir the food all the time for 15 to 20 minutes, or until it thickens

Put olive oil in a pan and heat it over medium-low heat

Add the garlic and cook for about one minute, until it smells good

You can add red pepper flakes, thyme, oregano, mushrooms, tomatoes, and zucchini

For about 5 to 7 minutes, or until the vegetables are soft, cook

In the bottom of a baking dish that has been greased, spread out half of the cooked polenta

Put half of the vegetable mix on top, then add dollops of ricotta cheese

Add more layers with the rest of the vegetables, ricotta cheese, and polenta

Add Parmesan cheese on top

Place in an oven that has already been heated for 25 to 30 minutes, or until hot all the way through and the cheese is melted and bubbling

Enjoy while hot!

Ingredients:

• 1 cup salted butter, softened


• 1 cup granulated sugar


• 1 cup packed brown sugar


• 1 cup creamy peanut butter


• 2 large eggs


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup rolled oats


• 1 cup semi-sweet chocolate chips


• 1 cup chopped salted peanuts


• 1/2 cup store-bought salted caramel sauce

Instructions:

Preheat the oven to 350F 175C

Line baking sheets with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and creamy

Add the peanut butter, eggs, and vanilla extract to the bowl

Mix until the mixture is smooth and well incorporated

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing just until combined

Fold in the rolled oats, chocolate chips, chopped peanuts, and salted caramel sauce

The dough will be thick and chunky

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart

Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown

Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely

Once the cookies are completely cool, enjoy these delicious Salted Caramel Peanut Butter Party Chippers!

Ingredients:

• 4 cups baby carrots, halved lengthwise


• 2 tablespoons olive oil


• 1 can 15 oz white beans, drained and rinsed


• 1/4 cup chopped fresh parsley


• 1/4 cup chopped dried apricots


• 2 tablespoons harissa paste


• 2 tablespoons lemon juice


• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

In a large bowl, toss the halved baby carrots with olive oil, salt, and pepper

Spread the carrots on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized

In a separate bowl, combine the white beans, chopped parsley, chopped dried apricots, harissa paste, and lemon juice

Mix well

Once the carrots are roasted, let them cool slightly before adding them to the bean mixture

Toss gently to combine

Adjust the seasoning with salt and pepper according to your taste

Serve the salad at room temperature or chilled

Garnish with additional chopped parsley if desired

Enjoy your flavorful Roasted Carrot and White Bean Salad with Apricot-Harissa!

Ingredients:

• 1 lb grass-fed beef stew meat


• 2 cups chopped carrots


• 2 cups chopped sweet potatoes


• 1 onion, diced


• 3 cloves garlic, minced


• 4 cups beef broth


• 1 tsp dried thyme


• 1 tsp dried rosemary


• Salt and pepper to taste


• 2 tbsp olive oil

Instructions:

Warm up the olive oil in a big pot on medium heat

Add the chopped onions and minced garlic, and saut until aromatic

Add the stew meat and sear it all over

Add chopped carrots, sweet potatoes, thyme, rosemary, salt, and pepper after the meat has browned

Add the beef broth, increase the heat to a boil, and then lower it to a simmer

Once the meat is soft and the veggies are thoroughly cooked, cover and simmer for one and a half to two hours

If needed, adjust the seasoning by tasting it

Enjoy while hot!

Ingredients:

• 4 bone-in, skin-on chicken thighs


• Salt and black pepper, to taste


• 2 tablespoons olive oil


• 4 ounces smoked sausage, sliced


• 1 pound Brussels sprouts, trimmed and halved


• 2 cloves garlic, minced


• 1 teaspoon dried thyme


• 1/2 teaspoon red pepper flakes


• 1/4 cup chicken broth


• 1 tablespoon Dijon mustard


• 1 tablespoon honey

Instructions:

Preheat oven to 425F 220C

Season chicken thighs with salt and black pepper

Heat olive oil in a large oven-safe skillet over medium-high heat

Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes

Flip chicken thighs and add sliced sausage to the skillet

Cook until sausage is browned, about 3 minutes

Add Brussels sprouts, garlic, thyme, and red pepper flakes to the skillet

Stir to combine

In a small bowl, whisk together chicken broth, Dijon mustard, and honey

Pour the chicken broth mixture over the chicken, sausage, and Brussels sprouts

Transfer skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through and Brussels sprouts are tender

Serve hot, garnished with fresh herbs if desired

Ingredients:

• 1 cup brown sugar


• 1/2 cup butter, softened


• 1 egg


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1 cup chocolate chips

Instructions:

Preheat the oven to 350F 175C

In a mixing bowl, cream together the brown sugar and softened butter until smooth

Beat in the egg and vanilla extract until well combined

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the chocolate chips

Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious brown sugar chocolate chip cookies!

Ingredients:

• 2 cups all-purpose flour


• 1/2 cup granulated sugar


• 2 tsp baking powder


• 1/2 tsp salt


• 1/2 cup milk


• 2 large eggs


• 2 tbsp unsalted butter, melted


• 1 tsp vanilla extract


• Vegetable oil, for frying


• 1 cup powdered sugar for glaze


• 2-3 tbsp milk for glaze


• 1/2 tsp vanilla extract for glaze


• Sprinkles or toppings of your choice

Instructions:

Mix flour, baking powder, granulated sugar, and salt together in a mixing bowl

Mix the milk, eggs, melted butter, and vanilla extract in a separate bowl

Stirring constantly, gradually incorporate the wet ingredients into the dry ingredients until a dough forms

Place the dough onto a surface dusted with flour and roll it out to a thickness of approximately 1/2 inch

To cut out donut shapes, use a donut cutter or a round cookie cutter

If desired, cut out the centers with a smaller cutter

In a deep fryer, heat the vegetable oil to 350F 175C

Drop the donuts gently into the heated oil and cook for one to two minutes on each side, or until golden brown

Using a slotted spoon, remove the donuts and drain on paper towels

To make the glaze, whisk together milk, vanilla extract, and powdered sugar in a separate bowl

After dipping each donut into the glaze and letting the excess fall off, place them back on the paper towels

While the glaze is still wet, decorate with your choice of toppings or sprinkles

Before serving, let the glaze settle for a few minutes