Indulge in this creamy Greek yogurt parfait featuring Pretty Greek Yogurt, fresh berries, and crunchy granola. It’s a delightful and nutritious treat that can be enjoyed for breakfast or as a snack.

Ingredients: 1 cup Pretty Greek Yogurt. ½ cup granola. ½ cup mixed berries strawberries, blueberries, raspberries. 1 tablespoon honey. ¼ teaspoon vanilla extract. A pinch of cinnamon optional.

Instructions: In a bowl, mix Pretty Greek Yogurt, honey, and vanilla extract until well combined. In serving glasses or bowls, layer the yogurt mixture, granola, and mixed berries. Repeat the layers until the glass is filled, ending with a sprinkle of granola on top. Drizzle a little honey over the top for extra sweetness and a pinch of cinnamon for added flavor if desired. Serve immediately or refrigerate for later. Enjoy your delicious and healthy Greek yogurt parfait!

Prep Time: 10 minutes

Cook Time: 0 minutes

Andrea

Enjoy the fresh and vibrant flavors of Asia in this Paleo-friendly salad. Crunchy vegetables, nuts, and a savory dressing come together to create a satisfying and healthy meal.

Ingredients: 2 cups shredded cabbage. 1 cup shredded carrots. ½ cup sliced bell peppers. ½ cup sliced cucumber. ¼ cup chopped green onions. ¼ cup chopped cilantro. ¼ cup chopped almonds. ¼ cup chopped cashews. ¼ cup sesame seeds. 2 tablespoons coconut aminos. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1 teaspoon honey optional. Salt and pepper to taste.

Instructions: Chopped green onions, chopped cilantro, sliced bell peppers, sliced cucumber, and shredded cabbage should all be put together in a large bowl. Put the chopped cashews, chopped almonds, and sesame seeds in a different small pan. Toast them over medium-low heat until they turn golden brown. Take them off the heat and let them cool down. Salt, pepper, honey if using, olive oil, and coconut aminos should all be mixed together in a small bowl using a whisk. This will make the dressing. Add the dressing to the salad and mix everything together until it’s well mixed. To make the salad crunchier and taste better, sprinkle the toasted nuts and seeds on top. Serve right away as a tasty and healthy Paleo Asian Crunch Salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Heather

Enjoy the nutritious and delicious Avocado Beet Smoothie, packed with the goodness of avocado and beets. It’s a creamy and vibrant smoothie that’s perfect for a healthy breakfast or snack.

Ingredients: 1 ripe avocado. 1 small beet, peeled and diced. ½ cup Greek yogurt. 1 cup almond milk. 2 tablespoons honey. ½ teaspoon vanilla extract. Ice cubes optional. Fresh mint leaves for garnish optional.

Instructions: Add the Greek yogurt, honey, vanilla extract, diced beet, ripe avocado, and mix them all together in a blender. You can also put some ice cubes in the blender if you’d like a colder smoothie. If you need to, scrape down the sides of the blender as you blend to make the mixture smooth and creamy. If you want to make the smoothie sweeter, you can add more honey. Pour the smoothie into glasses when it’s the right thickness and taste for you. If you want, you can add fresh mint leaves as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Kylie Young

Indulge in the perfect combination of creamy milk chocolate ice cream sandwiched between chewy chocolate chip cookies. These delightful treats are easy to make and even easier to enjoy!

Ingredients: 1 quart milk chocolate ice cream. 24 chocolate chip cookies, homemade or store-bought.

Instructions: Spend some time letting the ice cream melt at room temperature. Put a lot of ice cream on half of the cookies, and then put the other half of the cookies on top to make sandwiches. To stick and shape the sandwiches, press them together gently. For extra style, you can roll the edges of the sandwiches in mini chocolate chips or sprinkles if you want to. Lay the sandwiches out on a baking sheet that has been lined with parchment paper. Freeze them for at least 30 minutes before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Jim

A refreshing and no-cook salad featuring couscous, cherry tomatoes, cucumber, and fresh herbs, dressed with a zesty lemon vinaigrette.

Ingredients: 1 cup couscous. 1 ½ cups boiling water. 1 cup cherry tomatoes, halved. ½ cucumber, diced. ¼ red onion, finely chopped. ¼ cup fresh parsley, chopped. ¼ cup fresh mint, chopped. ¼ cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Place couscous in a heatproof bowl. Pour boiling water over couscous, cover, and let sit for 5 minutes. Fluff couscous with a fork and let it cool to room temperature. In a large bowl, combine couscous, cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss to combine. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional mint and feta cheese if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mary

This Quinoa Vegetable Soup is healthy, vegan, and packed with nutrition. It’s a hearty and flavorful soup that’s perfect for a cozy meal.

Ingredients: 1 cup quinoa, rinsed. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, peeled and chopped. 2 celery stalks, chopped. 1 bell pepper, chopped. 1 zucchini, chopped. 1 teaspoon ground cumin. 1 teaspoon paprika. ½ teaspoon turmeric. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 can 14 oz white beans, drained and rinsed. Salt and pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. Put in the zucchini, bell pepper, carrots, and celery. Cook for 5 more minutes. Add the turmeric, paprika, and cumin and stir them in. Cook for one minute. Add the white beans, quinoa, tomato dices, and vegetable broth. Turn down the heat and let it simmer for 20 to 25 minutes, until the quinoa and vegetables are soft. Add pepper and salt. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Agatha Pace

The nutty taste of einkorn flour and the sweetness of fresh fruit make this Einkorn Rustic Fruit Tart a delicious dessert. The free-form shape of the tart gives it a rustic charm that makes it great for everyday treats or just hanging out with friends.

Ingredients: 1 ½ cups einkorn flour. ¼ cup granulated sugar. ¼ teaspoon salt. ½ cup cold unsalted butter, cubed. 3-4 tablespoons ice water. 2 cups mixed fresh fruit such as berries, sliced peaches, or plums. 2 tablespoons honey or maple syrup. 1 tablespoon cornstarch.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together einkorn flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Transfer dough to a floured surface and shape into a disk. Wrap in plastic wrap and chill for 30 minutes. In a bowl, toss together mixed fruit, honey or maple syrup, and cornstarch. On a floured surface, roll out chilled dough into a rough circle, about 12 inches in diameter. Transfer rolled dough to a parchment-lined baking sheet. Arrange fruit mixture in the center of the dough, leaving a border around the edges. Fold the edges of the dough over the fruit, pleating as needed. Bake for 30-35 minutes, or until the crust is golden brown and the fruit is bubbly. Let cool slightly before serving. Enjoy!

Prep Time: 45 minutes

Cook Time: 35 minutes

Rose C

This Vegan Thai Pizza on a gluten-free crust is a delightful fusion of Thai flavors and classic pizza. It’s loaded with colorful vegetables, protein-packed tofu or tempeh, and topped with a zesty Thai peanut sauce.

Ingredients: 1 gluten-free pizza crust. ½ cup Thai peanut sauce. 1 cup mixed vegetables bell peppers, onions, mushrooms, etc.. ½ cup sliced tofu or tempeh. ¼ cup chopped peanuts. ¼ cup chopped cilantro. ¼ cup sliced green onions. ¼ cup sliced red cabbage. ½ cup vegan mozzarella cheese optional.

Instructions: Turn on your oven and heat it up to 425F 220C. Cover the pizza crust with the Thai peanut sauce. Add the mixed vegetables and tofu or tempeh slices on top of the sauce. If you want, you can sprinkle the vegan mozzarella cheese on top. After the oven is hot, bake the pizza for 12 to 15 minutes, or until the crust is golden brown and crispy. Add chopped peanuts, cilantro, green onions, and red cabbage to the pizza after taking it out of the oven. Cut it up and serve it hot. Have fun with your vegan Thai pizza!

Prep Time: 15 minutes

Cook Time: 15 minutes

Dua F

You can taste the sweet, smoky, and spicy flavors all at the same time in these Honey Chipotle BBQ Chicken Skewers. When grilled, they are a tasty and filling option for any event.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. ¼ cup honey. 2 tablespoons olive oil. 2 tablespoons chipotle pepper sauce. 2 cloves garlic, minced. 1 teaspoon smoked paprika. ½ teaspoon ground cumin. Salt and black pepper, to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: Mix honey, olive oil, chipotle pepper sauce, garlic powder, smoked paprika, ground cumin, salt, and black pepper in a bowl. This will make the marinade. Put the chicken pieces in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Cover or seal the bag and put it in the fridge for at least 30 minutes, or overnight for better taste. Warm up the grill over medium-high heat. Put the chicken pieces that have been marinated on the wet wooden skewers, making sure there is some space between each one. To keep food from sticking, oil the grill grates. The chicken skewers should be cooked for 6 to 8 minutes on each side, or until they are done and have a nice char. While grilling, baste with any extra marinade. If you want, you can serve the Honey Chipotle BBQ Chicken Skewers hot with chopped fresh cilantro or parsley on top.

Prep Time: 40 minutes

Cook Time: 15 minutes

Dale Garner

This Simple Shrimp Feast is a delightful Paleo dish that highlights the natural flavors of shrimp with aromatic spices and fresh herbs. It’s quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 3 cloves garlic, minced. 1 tsp paprika. ½ tsp ground cumin. ½ tsp sea salt. ¼ tsp black pepper. Juice of 1 lemon. Fresh parsley, chopped, for garnish.

Instructions: In a bowl, toss shrimp with olive oil, minced garlic, paprika, cumin, sea salt, black pepper, and lemon juice until evenly coated. Heat a skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, or until shrimp are pink and opaque. Garnish with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 6 minutes

Danielle