Ingredients:

• 1 cup unsalted butter, softened
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• 1/2 cup granulated sugar
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• 2 teaspoons vanilla extract
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• 2 cups all-purpose flour
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• 1/4 teaspoon salt
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• 1/2 cup crushed caramel candies
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• 1/4 cup turbinado sugar for coating
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Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy

Mix in the vanilla extract

Gradually add the all-purpose flour and salt, mixing until just combined

Fold in the crushed caramel candies

Scoop tablespoon-sized portions of the dough and roll them into balls

Roll each ball in turbinado sugar to coat it

Place the coated dough balls on the prepared baking sheet, spacing them a couple of inches apart

Use the back of a spoon to gently flatten each dough ball

Bake in the preheated oven for about 12-15 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

Ingredients:

• 2 medium beets, roasted and sliced
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• 1 fennel bulb, thinly sliced
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• 2 oranges, peeled and segmented
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• 1/4 cup fresh parsley, chopped
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• 1/4 cup walnuts, toasted and chopped
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• 2 tablespoons olive oil
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• 2 tablespoons balsamic vinegar
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• Salt and pepper to taste
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Instructions:

Preheat your oven to 400F 200C

Wrap the beets in aluminum foil and roast them for about 45 minutes or until they are tender when pierced with a fork

Let the roasted beets cool, then peel and slice them into thin rounds

In a large salad bowl, combine the sliced beets, thinly sliced fennel, orange segments, chopped parsley, and toasted walnuts

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

Drizzle the dressing over the salad and gently toss to coat all the ingredients

Season the salad with salt and pepper to taste

Serve the Orange Beet Fennel Salad immediately as a refreshing and colorful side dish

Ingredients:

• 1 cup canned pumpkin puree
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• 1 cup cornmeal
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• 1 cup all-purpose flour
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• 1/4 cup maple syrup
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• 1/4 cup coconut oil, melted
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• 1 cup almond milk
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• 2 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp salt
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• 1 tsp cinnamon
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• 1/2 tsp nutmeg
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Instructions:

Preheat oven to 375F 190C and line a muffin tin with paper liners

In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, and almond milk

In another bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg

Combine wet and dry ingredients, stirring until just combined

Spoon the batter into the muffin tin, filling each cup about 3/4 full

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean

Remove from oven and let cool before serving

Ingredients:

• 2 oz coconut tequila
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• 1 oz triple sec
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• 1 oz lime juice
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Instructions:

In a shaker, combine coconut tequila, triple sec, and lime juice

Shake well with ice

Strain into a margarita glass filled with ice

Garnish with a lime wheel, if desired

Ingredients:

• 1 lb ground beef
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• 4 burger buns
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• 1/2 cup mayonnaise
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• 1/4 cup ketchup
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• 1/4 cup mustard
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• 1/2 cup shredded lettuce
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• 4 slices of cheddar cheese
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• 1 tomato, sliced
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• 1/2 onion, thinly sliced
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• Salt and pepper to taste
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Instructions:

Preheat grill or stovetop griddle over medium-high heat

Divide ground beef into 4 equal portions and shape into burger patties

Season with salt and pepper

Place burger patties on the grill or griddle and cook for about 4-5 minutes per side for medium-rare, or to your desired level of doneness

During the last minute of cooking, add a slice of cheddar cheese to each patty and cover to melt

While burgers are cooking, toast the burger buns on the grill or in a toaster until lightly browned

In a small bowl, mix together mayonnaise, ketchup, and mustard to create the special sauce

Spread the special sauce on the bottom half of each toasted bun

Place a lettuce leaf on each sauced bun, followed by a tomato slice, a burger patty with melted cheese, and some sliced onions

Top with the other half of the bun and serve hot

Enjoy your Double Sauced Burger!

Ingredients:

• 2 cups fresh basil leaves
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• 1/2 cup pine nuts
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• 2 cloves garlic
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• 1/4 cup nutritional yeast
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• 1/4 cup olive oil
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• 1 tablespoon lemon juice
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• Salt and pepper to taste
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Instructions:

In a food processor, combine basil leaves, pine nuts, garlic, and nutritional yeast

Pulse until ingredients are finely chopped

While the processor is running, drizzle in olive oil and lemon juice until smooth

Season with salt and pepper to taste, pulse again to combine

Transfer the pesto to a jar or airtight container, store in the refrigerator until ready to use

Ingredients:

• 1 bunch rainbow carrots, peeled and trimmed
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• 2 tbsp olive oil
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• 1/2 tsp salt
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• 1/4 tsp black pepper
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• Optional: fresh herbs such as thyme or rosemary
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Instructions:

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

Print out a baking sheet and put the rainbow carrots on it

Pour olive oil over the carrots and toss to cover them all

Add salt and black pepper to taste, and if you want, sprinkle with fresh herbs

After the oven is hot, roast the carrots for 20 to 25 minutes, stirring them once or twice during the cooking time, until they are soft and slightly caramelized

As a colorful and tasty side dish, serve hot

Ingredients:

• 2 cups almond flour
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• 1/4 cup coconut flour
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• 1/2 cup granulated sugar
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• 2 tablespoons poppy seeds
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• 1 teaspoon baking powder
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• 1/4 teaspoon salt
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• 3 large eggs
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• 1/2 cup unsweetened applesauce
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• 1/4 cup almond milk
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• 1/4 cup melted coconut oil
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• 1 teaspoon almond extract
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• 1 teaspoon vanilla extract
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Instructions:

Preheat your oven to 350F 175C

Line a muffin tin with paper liners or grease well with coconut oil

In a large bowl, whisk together almond flour, coconut flour, sugar, poppy seeds, baking powder, and salt

In another bowl, beat the eggs, then stir in applesauce, almond milk, melted coconut oil, almond extract, and vanilla extract

Add the wet ingredients to the dry ingredients and stir until just combined

Be careful not to overmix

Divide the batter evenly among the muffin cups, filling each about 3/4 full

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

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely

Ingredients:

• 1 cup basmati rice, rinsed and soaked for 30 minutes
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• 4 eggs, hard-boiled and peeled
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• 2 onions, thinly sliced
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• 2 tomatoes, chopped
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• 1/2 cup plain yogurt
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• 1 tablespoon ginger-garlic paste
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• 1 green chili, slit lengthwise
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• 1 teaspoon cumin seeds
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• 1 teaspoon coriander powder
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• 1/2 teaspoon turmeric powder
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• 1/2 teaspoon garam masala
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• 1/4 teaspoon chili powder
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• 1/4 cup chopped cilantro
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• 1/4 cup chopped mint leaves
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• 2 tablespoons ghee or oil
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• Salt to taste
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• 2 cups water
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Instructions:

Put half of the sliced onions and half of the chopped tomatoes in a slow cooker

Put half of the rice that has been soaked on top of the tomatoes and onions

On top of the rice, put the hard-boiled eggs

Put green chili, cumin seeds, coriander powder, turmeric powder, garam masala, chili powder, half of the cilantro leaves, half of the mint leaves, yogurt, and salt in a bowl

Put this on top of the eggs

Put the rest of the tomatoes and onions on top of the eggs

Add the rest of the soaked rice on top

Add water to the rice

Put oil or ghee on top of the rice

Cover and set the heat to low

Cook for 4 to 5 hours, or until the rice is done and the flavors have mixed

Add the last few cilantro and mint leaves as a garnish before serving