Ingredients:

• - 1 bone-in pork roast about 4-5 lbs


• - 2 tablespoons olive oil


• - 2 tablespoons Dijon mustard


• - 2 teaspoons ground cumin


• - 2 teaspoons ground coriander


• - 1 teaspoon ground cinnamon


• - 1 teaspoon smoked paprika


• - 1 teaspoon garlic powder


• - Salt and black pepper, to taste


• - Fresh rosemary sprigs for garnish

Instructions:

Preheat your oven to 375F 190C

In a small bowl, mix together the olive oil, Dijon mustard, ground cumin, ground coriander, ground cinnamon, smoked paprika, garlic powder, salt, and black pepper to create a spice rub

Rub the spice mixture all over the pork roast, ensuring it's well-coated

Place the pork roast in a roasting pan, and insert a meat thermometer into the thickest part of the meat

Roast in the preheated oven until the internal temperature reaches 145F 63C, about 20 minutes per pound

Once done, remove the pork roast from the oven and let it rest for 10 minutes before slicing

Garnish with fresh rosemary sprigs and serve the Holiday Spiced Pork Roast with your favorite festive sides

Enjoy the warm and aromatic flavors of this Paleo-friendly holiday dish!

Ingredients:

• 2 sweet potatoes, peeled and diced


• 1 block firm tofu, drained and crumbled


• 1 onion, chopped


• 3 cloves garlic, minced


• 1 red bell pepper, chopped


• 1 can 14 oz diced tomatoes


• 2 tablespoons tomato paste


• 1 teaspoon ground cumin


• 1 teaspoon paprika


• 1/2 teaspoon turmeric


• 1/4 teaspoon cayenne pepper optional


• Salt and pepper to taste


• 2 tablespoons olive oil


• Fresh cilantro or parsley for garnish

Instructions:

Warm up a big pan with olive oil over medium-low heat

Put in the garlic and onions, and cook them until they become clear

After you add the sweet potatoes, cook for 8 to 10 minutes, or until they start to get soft

Add tomato paste, cumin, paprika, turmeric, cayenne pepper if using, salt, and pepper

Then add the diced tomatoes, red bell pepper, and crumbled tofu

Let it cook on low heat for 10 to 15 minutes, or until the sweet potatoes are done and the sauce gets thick

If you need to, change the seasoning

Add fresh parsley or cilantro as a garnish before serving

Take a bite of your vegan sweet potato and tofu shakshuka

Ingredients:

• 4 cups fresh kale leaves, chopped


• 1 green apple, thinly sliced


• 1 cup sprouted lentils


• 1/4 cup red onion, thinly sliced


• 1/4 cup toasted almonds, chopped


• 1/4 cup crumbled feta cheese optional


• 2 tablespoons extra-virgin olive oil


• 2 tablespoons apple cider vinegar


• 1 tablespoon honey or maple syrup


• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the chopped kale, sliced green apple, sprouted lentils, red onion, and toasted almonds

In a small jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper to make the dressing

Drizzle the dressing over the salad ingredients and toss well to coat

If desired, sprinkle crumbled feta cheese on top for added flavor

Let the salad sit for a few minutes to allow the flavors to meld together

Serve the Kale Salad with Green Apple + Sprouted Lentils as a healthy and delicious meal

Enjoy!

Ingredients:

• 4 medium potatoes, diced


• 1 large onion, thinly sliced


• 2 tablespoons olive oil


• 1 teaspoon garlic powder


• 1 teaspoon paprika


• Salt and pepper to taste


• Fresh parsley for garnish optional

Instructions:

Preheat oven to 425F 220C

In a large bowl, toss diced potatoes and sliced onions with olive oil, garlic powder, paprika, salt, and pepper until evenly coated

Spread the potatoes and onions in a single layer on a baking sheet lined with parchment paper or aluminum foil

Roast in the preheated oven for 25-30 minutes, or until potatoes are golden brown and tender, stirring halfway through to ensure even cooking

Once roasted, remove from the oven and garnish with fresh parsley if desired

Serve hot and enjoy!

Ingredients:

• 1 lb ground beef


• 1 large onion, thinly sliced


• 2 cloves garlic, minced


• 2 cups beef broth


• 1/2 cup Gruyere cheese, shredded


• 1/4 cup Parmesan cheese, grated


• 4 burger buns


• 2 tablespoons butter


• Salt and pepper to taste

Instructions:

Put the butter in a pan over medium-low heat and add the thinly sliced onions

It will take about 20 minutes of cooking, stirring every now and then, until the onions are caramelized and browned

When the onions are caramelized, add the minced garlic and cook for two more minutes

Add the beef broth and slowly bring it to a boil

The broth should be half gone after 10 to 15 minutes of cooking

Add pepper and salt to taste

Separate the ground beef into 4 equal parts and form them into thin patties while the onion soup mixture cooks

In a bowl, mix the grated Gruyere and grated Parmesan cheese

Put a bit of the cheese mixture in the middle of each of the two beef patties

Add the last two beef patties on top and seal the edges to make two stuffed burger patties

On a stove or grill, heat a pan over medium-high heat

For medium-rare, cook the burgers for about 4 to 5 minutes on each side

You can change the cooking time depending on how done you want them

You can grill or toast the burger buns until they are lightly browned

To put it together, put one stuffed burger on a toasted bun and pour the French onion soup reduction on top of each one

Enjoy your French Onion Soup au Gratin Stuffed Burgers while they're still hot!

Ingredients:

• 1 cup fresh parsley, chopped


• 1/2 cup fresh cilantro, chopped


• 4 cloves garlic, minced


• 1/4 cup red wine vinegar


• 1/2 cup extra virgin olive oil


• 1 teaspoon dried oregano


• 1 teaspoon red pepper flakes


• Salt and pepper to taste


• 1 cup chicken or vegetable broth


• 2 pounds flank steak, sliced

Instructions:

In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper

Blend until smooth

Place sliced flank steak in the pressure cooker

Pour the chimichurri sauce over the steak in the pressure cooker

Add chicken or vegetable broth to the pressure cooker

Secure the lid on the pressure cooker and set it to high pressure for 20 minutes

Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure

Open the lid and stir the steak in the flavorful chimichurri sauce

Serve the chimichurri steak over rice or with your favorite side dishes

Enjoy your delicious and quick chimichurri pressure cooker pin!

Ingredients:

• 1 bottle lemonade


• 1 cup pineapple juice


• 2 bottles light lager beer


• Lemon slices for garnish

Instructions:

Mix the pineapple juice and lemonade together in a pitcher

To mix everything well, stir it well

Put the mixture in the fridge for about 30 minutes to cool it down

After the mixture has been chilled, pour it into glasses until they are about half full

Add light lager beer to the top of each glass

Mix slowly by stirring

Add lemon slices as a garnish

Serve and have fun!

Ingredients:

• 2 cups all-purpose flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1/2 cup unsalted butter, softened


• 3/4 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• Food coloring blue or pink


• Royal icing for decorating

Instructions:

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

In another bowl, cream together the softened butter and granulated sugar until smooth

Beat in the egg and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Divide the dough in half

Add food coloring to one half for a blue or pink color

Wrap both dough halves in plastic wrap and refrigerate for at least 1 hour

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

Roll out the dough on a floured surface to about 1/4 inch thickness

Use baby-themed cookie cutters to cut out shapes and place them on the prepared baking sheet

Bake for 10-12 minutes, or until the edges are lightly golden

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely

Once the cookies are completely cooled, decorate them with royal icing in baby shower-themed designs

Ingredients:

• 1 kopje couscous


• 1 1/4 kopje water


• 1 eetlepel olijfolie


• 1/2 kopje cherrytomaten, gehalveerd


• 1/2 komkommer, in blokjes gesneden


• 1/4 kopje rode ui, fijngehakt


• 1/4 kopje verse peterselie, fijngehakt


• 1/4 kopje verse muntblaadjes, fijngehakt


• 1/4 kopje geroosterde amandelen, grof gehakt


• Zout en peper naar smaak

Instructions:

Breng 1 1/4 kopje water aan de kook in een pan

Voeg de couscous toe, roer goed en haal de pan van het vuur

Dek af en laat 5 minuten staan

Roer de olijfolie door de gekookte couscous om het luchtig te maken

In een grote kom, combineer de cherrytomaten, komkommer, rode ui, peterselie en muntblaadjes

Voeg de gekookte couscous toe aan de kom met groenten en meng alles goed door elkaar

Breng op smaak met zout en peper

Bestrooi de gezonde couscous mix met geroosterde amandelen voor een knapperige textuur

Serveer de couscous mix als een gezonde en heerlijke maaltijd of bijgerecht

Ingredients:

• 200g dark chocolate Paleo-friendly, at least 70% cocoa


• 1 cup hazelnuts, roughly chopped


• 1/2 teaspoon sea salt flakes

Instructions:

Use parchment paper to line a baking sheet

Melt the dark chocolate in a double boiler until it's smooth

Add half of the chopped hazelnuts to the chocolate that has melted

Using a spatula to spread it evenly, pour the chocolate mixture onto the baking sheet that has been prepared

Evenly scatter the sea salt flakes and the remaining chopped hazelnuts on top of the chocolate

To ensure the chocolate sets, refrigerate the baking sheet for approximately half an hour

Break the chocolate bark into tiny pieces after it has set

Keep refrigerated in an airtight container