Les Fleurs de Glace en Australie 8

This beautiful ice cream was made to honor the beauty of Australian flowers. It has the delicate flavors of dried rose petals and lavender buds mixed with creamy vanilla.

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup sugar
• 1 vanilla bean, split and seeds scraped out
• 1/4 cup dried edible rose petals
• 1/4 cup dried lavender buds
• 2 tablespoons honey
• Pinch of salt

Instructions:

Melt the vanilla bean and seeds in a saucepan

Add the heavy cream, milk, sugar, rose petals, lavender buds, honey, and salt

Stir the mixture every so often while heating it over medium-low heat until it starts to steam and the sugar is gone

Take it off the heat and let it sit for 30 minutes

Using a fine-mesh sieve, strain the mixture into a bowl

Press down on the solids to get the flavors out

Place in the fridge with the lid on for at least 4 hours or overnight to chill

Put the mixture into an ice cream maker and churn it according to the directions on the machine

Put ice cream that has been churned into a container and freeze it for at least two hours, or until it is firm

If you want, you can serve ice cream scoops with fresh rose petals and lavender buds on top

Black Magic Cake

Your taste buds will be delighted by the rich and moist chocolate cake known as Black Magic Cake. It's ideal for special events or anytime you want a rich chocolate treat.

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1 and 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup boiling water

Instructions:

Preheat your oven to 350F 175C

Grease and flour two 9-inch round cake pans

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt

Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients

Mix until well combined

Stir in the boiling water until the batter is smooth

The batter will be thin, but that's okay

Pour the batter evenly into the prepared pans

Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes

Then, remove the cakes from the pans and let them cool completely on a wire rack

Once the cakes are completely cool, you can frost and decorate them as desired

Enjoy!

Keto Queso Blanco

A delicious Keto-friendly version of Applebee's Queso Blanco, featuring a creamy blend of cheeses with a hint of spice from green chilies, perfect for dipping or topping your favorite Keto-friendly dishes.

Ingredients:

• 1 cup shredded Monterey Jack cheese
• 1 cup shredded white cheddar cheese
• 1/2 cup heavy cream
• 2 tablespoons diced green chilies
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish

Instructions:

In a saucepan over medium heat, combine the shredded Monterey Jack cheese, shredded white cheddar cheese, and heavy cream

Stir until the cheeses are melted and the mixture is smooth

Add diced green chilies, garlic powder, onion powder, salt, and pepper

Stir well to combine

Cook for an additional 2-3 minutes, stirring occasionally, until heated through

Remove from heat and garnish with chopped fresh cilantro before serving

Detoxifying Cruciferous Veggie Trio

These cruciferous vegetable side dishes are full of flavor and good for you. When broccoli, cauliflower, and kale are roasted and seasoned just right, they taste great and are good for you.

Ingredients:

• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 1 bunch kale, stems removed and chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon

Instructions:

Get the oven ready by heating it up to 400F 200C

Mix broccoli florets with cumin, smoked paprika, sea salt, and black pepper in a large bowl

Add 1 tablespoon of olive oil and toss until the broccoli is evenly covered

Place broccoli in a single layer on a baking sheet

Roast for 20 to 25 minutes, or until soft and slightly crispy

Toss the cauliflower florets with the last tablespoon of olive oil, the minced garlic, sea salt, and black pepper in a different bowl until they are well covered

Put the cauliflower on a different baking sheet and roast it for twenty to twenty-five minutes, or until it is soft and golden brown

In the meantime, put the pan on medium heat

Put in the kale and lemon juice

Saut for 5 to 7 minutes, until the kale is softened and starts to get crispy

After the vegetables are done cooking, put them on a platter and serve them hot

Zucchini Nacho Chips

This nutritious take on a traditional snack is these Zucchini Nacho Chips. Garlic powder, cumin, and chili powder are added to thinly sliced zucchini before baking until crispy. Add your preferred nacho toppings to them for a tasty appetizer or snack that fits the Paleo diet.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup salsa
• 1/4 cup guacamole
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 jalapeno, sliced optional
• 1/4 cup sliced black olives optional
• 1/4 cup sliced green onions optional

Instructions:

Preheat oven to 425F 220C

In a large bowl, toss zucchini slices with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until evenly coated

Arrange zucchini slices in a single layer on a baking sheet lined with parchment paper

Bake for 15-20 minutes, or until zucchini chips are crisp and golden brown, flipping halfway through

Remove from oven and let cool slightly

Top zucchini chips with salsa, guacamole, diced tomatoes, red onion, cilantro, jalapeno, black olives, and green onions

Serve immediately and enjoy!

Creamy Balsamic Dressing Salad

This Creamy Balsamic Dressing Salad is a healthy and flavorful option for a light meal. The creamy dressing adds a delightful twist to your salad without the need for oil. It's quick to prepare and perfect for a refreshing lunch or side dish.

Ingredients:

• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup roasted almonds, chopped
• For the Creamy Balsamic Dressing:
• 1/4 cup plain Greek yogurt
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Mix the mixed greens, cherry tomatoes, cucumber, red onion, and roasted almonds together in a large salad bowl

Whisk the Greek yogurt, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper together in a different bowl until everything is well mixed

The creamy balsamic dressing should be poured over the salad, and it should be gently mixed to cover everything

Serve your tasty, oil-free creamy balsamic dressing salad right away and enjoy it!

Funfetti Cake Batter Milkshake

Indulge in the nostalgic flavors of Funfetti cake batter in this delightful milkshake. It's a perfect treat for birthdays, celebrations, or any time you're craving something sweet and fun.

Ingredients:

• 2 cups vanilla ice cream
• 1/2 cup Funfetti cake mix
• 1 cup milk
• 2 tablespoons rainbow sprinkles
• Whipped cream optional, for garnish
• Extra rainbow sprinkles optional, for garnish

Instructions:

In a blender, combine vanilla ice cream, Funfetti cake mix, milk, and rainbow sprinkles

Blend until smooth and creamy

Pour into glasses

Top with whipped cream and extra rainbow sprinkles if desired

Serve immediately and enjoy!

Keto Caramel Pecan Cheesecake Bites

These Keto Caramel Pecan Cheesecake Bites are a delightful combination of creamy cheesecake, crunchy pecans, and luscious caramel, all in a bite-sized treat. Perfect for satisfying your sweet cravings on a keto diet!

Ingredients:

• 1 cup pecans, chopped
• 1/4 cup butter, melted
• 1/4 cup powdered erythritol
• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup sugar-free caramel sauce

Instructions:

Warm the oven up to 175F 350C

Chewy pecans, melted butter, and 1/4 cup of erythritol powder should all be mixed together in a bowl

Making a crust, press the pecan mixture into the bottom of a mini muffin tin

Take the crust out of the oven and let it cool for 5 to 7 minutes

Put softened cream cheese, 1/4 cup of powdered erythritol, and vanilla extract in a different bowl

Beat the mixture until it is smooth

Place the cream cheese mixture on top of the pecan crusts that have been left to cool

Put a little sugar-free caramel sauce on top of each cheesecake bite

Put it in the fridge for at least an hour before you serve it

Have fun with these tasty keto caramel pecan cheesecake bites!

Homemade Maple Chai Bubble Tea Vegan

This vegan bubble tea is a great way to enjoy the sweet maple syrup and fragrant chai together. It's perfect for a cool treat!

Ingredients:

• 4 chai tea bags
• 4 cups water
• 1/4 cup maple syrup
• 1/2 cup tapioca pearls
• 1 cup almond milk
• 1 teaspoon vanilla extract
• Ice cubes

Instructions:

In a saucepan, bring water to a boil

Take it off the heat and add the chai tea bags

For 5 to 7 minutes, let it steep

Take out the tea bags and add the maple syrup

Wait until it's cool enough to touch

In the meantime, cook the tapioca pearls according to the directions on the package

After cooking, run cold water over it and set it aside

Vanilla extract and almond milk should be mixed together in a glass

Put cooked tapioca pearls in glasses to serve

Pour chai tea that has been cooled over the pearls of tapioca

Each glass should have ice cubes in it

Gently stir, and serve right away

BBQ Mushroom Burger

A delicious and savory BBQ mushroom burger that's perfect for your next cookout or barbecue. These juicy portobello mushrooms are marinated in BBQ sauce and topped with vegan cheese, lettuce, tomato, and red onion. A plant-based burger that's full of flavor!

Ingredients:

• 4 large portobello mushrooms
• 1/4 cup BBQ sauce
• 4 burger buns
• 1 cup lettuce leaves
• 1 tomato, sliced
• 1 red onion, sliced
• 4 slices of vegan cheese
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

Preheat your grill or stovetop griddle over medium-high heat

Clean the portobello mushrooms and remove the stems

Brush each mushroom cap with olive oil and season with salt and pepper

Grill the mushrooms for about 4-5 minutes on each side until they are tender

During the last minute of grilling, brush each mushroom with BBQ sauce and add a slice of vegan cheese on top

While the mushrooms are grilling, toast the burger buns on the grill until they are lightly browned

Assemble your burgers by placing a grilled mushroom cap on the bottom half of each bun

Top with lettuce, tomato slices, and red onion

Add more BBQ sauce if desired

Place the other half of the bun on top to complete the burger

Serve your BBQ mushroom burgers hot and enjoy!

Gluten-Free Fudge Thumbprint Cookies

Enjoy the rich chocolate flavor of these gluten-free fudge thumbprint cookies. They're great for satisfying your sweet tooth without having any gluten.

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut sugar
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips
• 2 tablespoons raspberry jam

Instructions:

Preheat oven to 350F 175C

Line a baking sheet with parchment paper

In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, and salt

Stir in melted coconut oil and vanilla extract until well combined

Form dough into small balls and place on the prepared baking sheet

Use your thumb to make an indentation in the center of each cookie

Bake for 10-12 minutes, or until cookies are set

Remove from oven and immediately press a few chocolate chips into the center of each cookie while still warm

Allow cookies to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely

Once cooled, spoon a small amount of raspberry jam into the center of each cookie

Enjoy these delicious gluten-free fudge thumbprint cookies!