Ingredients:

• 2 cups all-purpose flour


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 3/4 cup unsalted butter, softened


• 1 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• Green food coloring


• Assorted colored candies or sprinkles


• 1/4 cup powdered sugar for dusting

Instructions:

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

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

Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms

Divide the dough into two portions

Add green food coloring to one portion and knead until the color is evenly distributed

Shape each portion of dough into a disc, wrap them separately in plastic wrap, and refrigerate for at least 1 hour

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

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

Use a Christmas tree-shaped cookie cutter to cut out tree shapes

Place the tree cookies on the prepared baking sheet

Roll out the plain dough in the same manner and cut out smaller shapes to act as the tree trunks

Attach a trunk to the bottom of each tree cookie and press lightly to secure

Decorate the trees with assorted colored candies or sprinkles to resemble ornaments

Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Once cooled, dust the cookies with powdered sugar for a snowy effect

Serve and enjoy your delightful Christmas tree cookies!

Ingredients:

• 2 cups cooked chicken breast, diced


• 1 ripe avocado, diced


• 1/4 cup red onion, finely chopped


• 2 tablespoons fresh cilantro, chopped


• 2 tablespoons lime juice


• 2 tablespoons olive oil


• Salt and pepper to taste

Instructions:

Diced chicken, avocado, red onion, and cilantro should all be put in a large bowl

To make the dressing, mix lime juice, olive oil, salt, and pepper in a small bowl with a whisk

Add the dressing to the chicken and avocado mix and gently toss to coat everything

Put it in the fridge for 30 minutes before serving or serve it right away

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces


• 2 tablespoons olive oil


• 4 cloves garlic, minced


• 1/4 cup fresh basil leaves, chopped


• 2 lemons, zest and juice


• Salt and pepper to taste


• 1/4 cup chicken or vegetable broth


• 2 tablespoons soy sauce


• 1 tablespoon cornstarch


• 1 teaspoon red pepper flakes optional


• Cooked rice or noodles for serving

Instructions:

Mix the soy sauce, cornstarch, chicken or vegetable broth, and red pepper flakes if using in a small bowl

Put aside

In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat

When the shrimp turn pink and opaque, add them and cook for two to three minutes on each side

Take out of the skillet and reserve the cooked shrimp

Add the last tablespoon of olive oil to the same skillet

When the garlic is fragrant, add the minced garlic and saut it for about 30 seconds

Add the asparagus pieces and cook, stirring occasionally, for 34 minutes, or until crisp-tender

Put the cooked shrimp back in the skillet along with the sauce mixture step 1 and the zest of the lemon

Simmer the shrimp and asparagus for a further two to three minutes, or until the sauce thickens and covers them

To taste, add salt and pepper for seasoning

After taking the skillet off of the burner, add the lemon juice and freshly chopped basil

Serve the hot stir-fry with cooked noodles or rice

If desired, garnish with extra basil leaves and lemon wedges

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed


• 2 ripe avocados, diced


• 2 medium tomatoes, diced


• 1 cucumber, diced


• 1/4 cup red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 2 tablespoons fresh lime juice


• 2 tablespoons olive oil


• Salt and pepper to taste

Instructions:

In a large bowl, combine the chickpeas, diced avocados, tomatoes, cucumber, red onion, and cilantro

In a small bowl, whisk together the fresh lime juice, olive oil, salt, and pepper

Pour the dressing over the salad and gently toss to coat all the ingredients evenly

Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld

Enjoy your refreshing Chickpea Salad with Avocado, Tomato, and Cucumber!

Ingredients:

• 3 lbs pork shoulder, trimmed and cut into chunks


• 1 cup sugar-free BBQ sauce


• 1/2 cup chicken broth


• 1 onion, finely chopped


• 3 cloves garlic, minced


• 1 teaspoon smoked paprika


• 1 teaspoon onion powder


• 1 teaspoon garlic powder


• Salt and pepper to taste


• 1 tablespoon cooking fat coconut oil, ghee, etc




• Lettuce wraps or cauliflower rice for serving

Instructions:

Use smoked paprika, onion powder, garlic powder, salt, and pepper to season pork chunks

Put cooking fat in a pan and heat it over medium-high heat

The pork pieces should be browned all over

Put the pork in the slow cooker or Instant Pot

Put in chicken broth, sugar-free BBQ sauce, chopped onion, and minced garlic

You can cook on high pressure for an hour in the Instant Pot, or you can cook slowly on low for eight hours

Remove from the heat and use two forks to shred the pork

Then, mix it with the tasty sauce

BBQ Pulled Pork can be put in lettuce wraps or on top of cauliflower rice

You can eat this dish that is good for both Paleo and Keto because it is tasty and low in carbs

Keto BBQ #InstantPotMeal #PaleoRecipe

Ingredients:

• 2 medium zucchinis, grated and drained


• 1/2 cup breadcrumbs


• 1/4 cup grated Parmesan cheese


• 1/4 cup chopped fresh parsley


• 2 cloves garlic, minced


• 1 egg


• Salt and pepper to taste


• 4 burger buns


• 1 cup crumbled feta cheese


• 2 cloves garlic, minced for whipped feta


• 2 tablespoons olive oil for whipped feta


• 1 tablespoon lemon juice for whipped feta


• 1/4 cup Greek yogurt for whipped feta


• Fresh lettuce leaves, tomato slices, and red onion rings for garnish

Instructions:

Preheat your oven to 375F 190C

In a large bowl, combine the grated zucchini, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, salt, and pepper

Mix until well combined

Form the zucchini mixture into 4 burger patties

Place the zucchini patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until they are golden brown and cooked through

While the zucchini burgers are baking, prepare the garlic whipped feta

In a food processor, combine crumbled feta cheese, minced garlic, olive oil, lemon juice, and Greek yogurt

Blend until smooth and creamy

Adjust seasoning to taste

Once the zucchini burgers are done, remove them from the oven and let them cool slightly

Toast the burger buns in the oven for a few minutes until they are lightly browned

Assemble the burgers by spreading a generous amount of garlic whipped feta on the bottom half of each bun

Place a zucchini patty on top, and garnish with lettuce, tomato slices, and red onion rings

Top with the other half of the bun

Serve the Roasted Zucchini Burgers with Garlic Whipped Feta immediately, and enjoy!