Ingredients:

• 1 cup French lentils, cooked


• 1 small fennel bulb, thinly sliced


• 2 cups shredded cabbage


• 1/4 cup fresh parsley, chopped


• 1/4 cup fresh cilantro, chopped


• 1/4 cup fresh mint leaves, chopped


• 1/4 cup lemon juice


• 2 tablespoons extra virgin olive oil


• 1 teaspoon Dijon mustard


• Salt and pepper to taste

Instructions:

Put cooked French lentils, sliced fennel, shredded cabbage, chopped parsley, cilantro, and mint leaves in a large bowl

Salt and pepper should be mixed with lemon juice, olive oil, Dijon mustard, and olive oil in a small bowl

Add the salad to the dressing and mix everything together until it's well covered

For the flavors to blend, put the salad in the fridge for at least 30 minutes before you serve it

Enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/4 cup granulated sugar


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, cold and cubed


• 1/4 cup ice water


• 2 cups rhubarb, sliced


• 1/4 cup brown sugar


• 1 tablespoon cornstarch


• 1 teaspoon vanilla extract


• 1 egg, beaten for egg wash


• Powdered sugar, for dusting optional

Instructions:

Preheat the oven to 375F 190C

In a food processor, combine flour, granulated sugar, and salt

Pulse to mix

Add cold cubed butter and pulse until mixture resembles coarse crumbs

While pulsing, gradually add ice water until dough comes together

Transfer dough to a floured surface and shape into a disk

Wrap in plastic wrap and refrigerate for 30 minutes

In a bowl, combine sliced rhubarb, brown sugar, cornstarch, and vanilla extract

Toss to coat evenly

On a floured surface, roll out the dough into a rough circle about 12 inches in diameter

Transfer the dough to a parchment-lined baking sheet

Arrange the rhubarb mixture in the center of the dough, leaving about 2 inches of dough around the edges

Fold the edges of the dough over the filling, pleating as needed

Brush the edges of the dough with beaten egg

Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly

Let cool slightly before serving

Dust with powdered sugar if desired

Ingredients:

• 1 1/2 cups whole wheat flour


• 1/2 cup rolled oats


• 2 tablespoons ground flaxseed


• 2 tablespoons coconut sugar


• 2 teaspoons baking powder


• 1/2 teaspoon salt


• 1 3/4 cups almond milk


• 1/4 cup melted coconut oil


• 1 teaspoon vanilla extract

Instructions:

In a large mixing bowl, combine whole wheat flour, rolled oats, ground flaxseed, coconut sugar, baking powder, and salt

In a separate bowl, whisk together almond milk, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix; it's okay if there are a few lumps

Preheat your waffle iron according to manufacturer's instructions and lightly grease if necessary

Pour the batter onto the preheated waffle iron and cook according to the manufacturer's instructions, usually 3-5 minutes, or until golden brown and crispy

Serve warm with your favorite toppings such as fresh fruit, maple syrup, or vegan whipped cream

Ingredients:

• 2 ripe peaches, peeled and diced


• 1 can 13


• 5 oz coconut milk


• 1/4 cup maple syrup


• 1 teaspoon vanilla extract


• Pinch of salt

Instructions:

In a blender, combine diced peaches, coconut milk, maple syrup, vanilla extract, and a pinch of salt

Blend until smooth and creamy

Pour the mixture into popsicle molds

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until solid

To remove popsicles from molds, run under warm water for a few seconds

Ingredients:

• 2 ripe bananas


• 1/3 cup melted coconut oil


• 1/2 cup maple syrup


• 1/4 cup plant-based milk


• 1 teaspoon vanilla extract


• 1 3/4 cups gluten-free flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup carob powder


• 1/2 cup chopped walnuts optional

Instructions:

Preheat the oven to 350F 175C and grease a 9x5-inch loaf pan

In a large bowl, mash the bananas

Add the coconut oil, maple syrup, plant-based milk, and vanilla extract, and mix well

Add the gluten-free flour, baking soda, salt, and carob powder to the wet ingredients, and mix until just combined

Fold in the chopped walnuts, if using

Pour the batter into the prepared loaf pan and smooth the top with a spatula

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing

Enjoy your delicious gluten-free and vegan carob banana bread!

Ingredients:

• 1 lb ground turkey


• 1 cup grated zucchini, squeezed to remove excess moisture


• 1/2 cup breadcrumbs


• 1/4 cup finely chopped onion


• 2 cloves garlic, minced


• 1 tsp ground cumin


• 1/2 tsp ground coriander


• 1/2 tsp paprika


• 1/4 tsp cayenne pepper adjust to taste


• Salt and pepper to taste


• 4 hamburger buns


• Lettuce leaves, tomato slices, and any desired condiments for serving

Instructions:

Ground turkey, grated zucchini, breadcrumbs, chopped onion, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper, salt, and pepper should all be mixed together in a large bowl

Make sure that everything is well mixed

For this step, you might want to use your hands

Split the mixture in half and shape each half into a burger patty

Warm up the grill or grill pan over medium-high heat and spray it with cooking spray or oil

Put the turkey and zucchini burger patties on the grill

Cook for 5 to 6 minutes on each side, or until they are done and have nice grill marks

Check to see if the temperature inside reaches 74F 165C

You can lightly toast the hamburger buns on the grill for a minute or two while the burgers are cooking

Put tomato slices and lettuce leaves on the bottom half of each bun to make the burgers

Add a turkey and zucchini burger patty and any toppings you like on top

Next, put the top half of the bun on top of the toppings to finish the burger

Make sure your Spiced Turkey and Zucchini Burgers are hot before you eat them

Ingredients:

• 8 cups popped popcorn


• 1 cup pretzel twists


• 1 cup red and green M&M candies


• 1/2 cup unsalted butter


• 1/2 cup brown sugar


• 2 tablespoons light corn syrup


• 1/4 teaspoon baking soda


• 1/2 teaspoon vanilla extract


• 1/2 cup holiday-colored sprinkles

Instructions:

Preheat oven to 250F 120C

In a large mixing bowl, combine popped popcorn, pretzel twists, and M&M candies

In a saucepan, melt butter over medium heat

Stir in brown sugar and corn syrup

Bring mixture to a boil, stirring constantly

Boil without stirring for 4 minutes

Remove saucepan from heat and quickly stir in baking soda and vanilla extract

Mixture will bubble up

Pour hot caramel mixture over popcorn mixture, stirring quickly to coat evenly

Spread coated popcorn mixture onto a large baking sheet lined with parchment paper

Bake in preheated oven for 45 minutes, stirring every 15 minutes

Remove from oven and sprinkle holiday-colored sprinkles over the top while still warm

Allow mixture to cool completely before breaking into clusters

Store in an airtight container until ready to serve

Ingredients:

• 2 cups leftover turkey, shredded


• 2 cups leftover cauliflower rice


• 1/2 cup leftover celery, diced


• 1/2 cup leftover onion, diced


• 2 tablespoons ghee or coconut oil


• 1 teaspoon dried sage


• 1 teaspoon dried thyme


• 1/2 teaspoon garlic powder


• Salt and pepper to taste

Instructions:

Heat coconut oil or ghee in a big skillet over medium heat

Add diced onion and celery, and saut for about 5 minutes, or until softened

Add the garlic powder, dried thyme, dried sage, dried pepper, and shredded turkey along with the cauliflower rice

Cook for about 10 minutes, stirring occasionally, or until the cauliflower rice is soft and well-cooked

Enjoy while hot!

Ingredients:

• 1 cup sun-dried tomatoes, drained


• 1/2 cup fresh basil leaves


• 1/4 cup pine nuts


• 2 cloves garlic


• 1/2 cup grated Parmesan cheese


• 1/4 cup olive oil


• Salt and pepper to taste


• Crackers or bread for serving

Instructions:

Sun-dried tomatoes, basil leaves, pine nuts, garlic, and Parmesan cheese should all be put in a food processor and mixed together

Pulse the ingredients together until they form a thick paste

Slowly add olive oil while the food processor is running until the dip is the consistency you want

Add pepper and salt to taste, then pulse to mix

Place the dip in a bowl for serving

Put crackers or bread slices on the side

Ingredients:

• 3 lbs pork ribs


• 1 cup barbecue sauce


• 1/4 cup brown sugar


• 1 tablespoon paprika


• 1 tablespoon garlic powder


• 1 tablespoon onion powder


• Salt and pepper to taste

Instructions:

Add the garlic powder, onion powder, salt, and pepper to the brown sugar in a bowl

Spread the spice mix all over the ribs

Put the ribs in the crock pot

Make a sauce and put it on the ribs

Put the lid on top and set the heat to low

Cook for 6 to 8 hours, or until the ribs are soft and fall off the bone

Take the ribs out of the slow cooker and, if you want, serve them with more barbecue sauce