Ingredients:

• 2 cups gluten-free all-purpose flour
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• 1/2 teaspoon xanthan gum
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• 1/2 teaspoon baking powder
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• 1/2 teaspoon salt
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• 1/2 teaspoon garlic powder
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• 1/2 cup unsalted butter, cold and cubed
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• 2 cups sharp cheddar cheese, shredded
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• 1/4 cup cold water
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Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Gluten-free all-purpose flour, xanthan gum, baking powder, salt, and garlic powder should all be put into a food processor and mixed together

Pulse a few times to mix the dry stuff together

Put the cold, cubed butter into the food processor and pulse it a few times to make a mixture that looks like coarse crumbs

Shred the cheddar cheese and add it to the mix

Pulse a few more times to mix it in

Slowly pour the cold water into the food processor while it is running until the dough comes together and forms a ball

Place the dough on a surface that has been lightly dusted with flour

Roll it out until it is about 1/4 inch thick

Simply use a small round cookie cutter to make the biscuits and then place them on the baking sheet that has been prepared

Warm the oven up and put the biscuits in it

Bake for 12 to 15 minutes, or until the edges are golden brown

Set the mini cheddars on a wire rack to cool down before you serve them

Ingredients:

• 2 ripe bananas, frozen
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• 3 tablespoons cocoa powder
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• 1/2 cup coconut milk
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• 2 tablespoons maple syrup
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• 1/2 teaspoon vanilla extract
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Instructions:

Use a food processor to make frozen bananas smooth and creamy

Cocoa powder, coconut milk, maple syrup, and vanilla extract should all be added

Mix until it's smooth

Put the mixture in a container that can go in the freezer

Freeze for 34 minutes for soft serve or up to 2 hours for a firmer gelato texture

Serve and have fun!

Ingredients:

• 1 9-inch pre-made pie crust
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• 1 cup pumpkin puree
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• 1/2 cup heavy cream
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• 2 eggs
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• 1/2 cup grated Parmesan cheese
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• 1/4 cup chopped fresh sage
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• 1/4 teaspoon nutmeg
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• Salt and pepper to taste
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Instructions:

Before you start cooking, heat the oven to 375F 190C

Put pumpkin puree, heavy cream, eggs, Parmesan cheese, chopped sage, nutmeg, salt, and pepper in a bowl

Mix until it's smooth

Put the ready-made pie crust in a tart pan and press it down hard on the sides and bottom

Put the pumpkin mix into the crust that has been prepared

It should be baked for 30 to 35 minutes, or until the crust is golden brown and the filling is set

Let the tart cool a bit before cutting it into pieces and serving it

Have fun with your pumpkin tart!

Ingredients:

• 1 large aubergine, diced
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• 2 tablespoons olive oil
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• Salt to taste
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• 1 cup pomegranate seeds
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• 1/4 cup sun-dried tomatoes, chopped
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• 2 tablespoons harissa paste
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• 2 tablespoons lemon juice
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• 2 tablespoons chopped fresh parsley
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• 1 tablespoon maple syrup
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• 1/4 teaspoon ground cumin
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• 1/4 teaspoon smoked paprika
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• Mixed salad greens, for serving
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Instructions:

Preheat oven to 200C 400F

In a bowl, toss diced aubergine with olive oil and salt

Spread onto a baking sheet and roast for 20-25 minutes, until tender and slightly golden

In a small bowl, whisk together harissa paste, lemon juice, maple syrup, cumin, and smoked paprika to make the dressing

In a large mixing bowl, combine roasted aubergine, pomegranate seeds, sun-dried tomatoes, and chopped parsley

Pour the dressing over the salad mixture and toss gently to coat everything evenly

Serve the salad over a bed of mixed salad greens

Enjoy!

Ingredients:

• 1 cup all-purpose flour
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• 1/2 cup granulated sugar
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• 1/4 cup shredded coconut
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• 1/2 cup cherries pitted and chopped
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• 1/2 cup unsalted butter softened
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• 2 eggs
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon baking soda
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• 1/4 cup buttermilk
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• 1/2 teaspoon vanilla extract
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• Pinch of salt
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Instructions:

Start by heating the oven to 350F 175C

Use cupcake liners to line a cupcake tin

Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy

One egg at a time, making sure to mix well after each addition

Add the vanilla extract and mix well

Put the coconut shreds, baking powder, baking soda, and a pinch of salt in a different bowl

Slowly add the dry ingredients to the wet mixture, mixing them in with buttermilk every so often

Start with the dry ingredients and end with the buttermilk

Don't mix any further than that

Add the chopped cherries slowly

Fill each cupcake liner about two thirds of the way to the top with batter

In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Turn off the oven and let the cupcakes cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

As soon as the cupcakes are cool, you can frost them with your favorite cherry-flavored frosting or, for a lighter option, just sprinkle them with powdered sugar

Have fun with your sweet cherry coconut cupcakes!

Ingredients:

• 8 oz spaghetti
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• 1 lb mixed seafood such as shrimp, scallops, and calamari, cleaned and deveined
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• 2 tbsp olive oil
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• 4 cloves garlic, minced
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• 1 small onion, finely chopped
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• 1 red bell pepper, diced
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• 1 can 14 oz diced tomatoes
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• 1/4 cup tomato paste
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• 1/2 cup white wine
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• 1/4 cup chopped fresh basil
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• 1/4 cup chopped fresh parsley
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• 1 tsp crushed red pepper flakes
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• Salt and black pepper to taste
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• Grated Parmesan cheese for serving
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Instructions:

Cook spaghetti according to package instructions until al dente

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add garlic, onion, and red bell pepper

Saut until softened, about 5 minutes

Add the mixed seafood to the skillet and cook until just opaque, about 3-4 minutes

Stir in diced tomatoes, tomato paste, white wine, basil, parsley, and crushed red pepper flakes

Season with salt and black pepper to taste

Simmer the sauce for about 10 minutes, allowing the flavors to meld together

Add the cooked spaghetti to the skillet and toss until well coated with the sauce

Serve the spicy seafood marinara pasta hot, garnished with grated Parmesan cheese

Enjoy!

Ingredients:

• 3 lbs chuck roast
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• 1 packet Italian dressing mix
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• 1 packet au jus gravy mix
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• 1/2 cup water
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• 1/4 cup red wine optional
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• 1 onion, sliced
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• 3 cloves garlic, minced
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• 1 can 14
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• 5 oz diced tomatoes, undrained
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• 1/2 cup sliced mushrooms optional
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• Salt and pepper to taste
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Instructions:

Add salt and pepper to the chuck roast

Put the roast in the crock pot

Put Italian dressing mix, au jus gravy mix, water, and red wine if using in a bowl and mix them together

Put the mix on top of the roast

Cut up some onions, garlic, tomatoes, and mushrooms if you're using them and put them around the roast

For 8 hours on low or 4 to 5 hours on high, cover and cook until the roast is soft

Put the vegetables and slow cooker juices on the side with the pot roast

Ingredients:

• 3 pounds boneless pork shoulder, trimmed
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• 1 teaspoon salt
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• 1/2 teaspoon black pepper
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• 1 onion, sliced
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• 1 cup peach preserves
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• 1/2 cup ketchup
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• 1/4 cup apple cider vinegar
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• 1 tablespoon Worcestershire sauce
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• 1 tablespoon Dijon mustard
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• 1 tablespoon chili powder
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• 1 teaspoon garlic powder
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• 1/2 teaspoon smoked paprika
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• 1/4 teaspoon cayenne pepper
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Instructions:

Add salt and pepper to the pork

In the slow cooker's bottom, put slices of onion

Put ketchup, Worcestershire sauce, Dijon mustard, chili powder, garlic powder, smoked paprika, and cayenne pepper in a bowl and mix them all together well

In the slow cooker, put onions on the bottom and pork on top of them

Put the peach mix on top of the pork

Put the lid on top and set the heat to low

Cook for 8 hours, or until the pork is soft and can be pulled apart with a fork

Take the pork out of the slow cooker and use two forks to shred it

Put the beef shreds back into the slow cooker and mix them with the sauce

Put it on buns or rice while it's still hot

Have fun!

Ingredients:

• 1 cup unsweetened shredded coconut
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• 1/4 cup coconut oil, melted
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• 3 tablespoons honey or maple syrup
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• 1/2 teaspoon pure vanilla extract
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• A pinch of sea salt
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• 1 cup dark chocolate chips Paleo-friendly
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Instructions:

In a mixing bowl, combine shredded coconut, melted coconut oil, honey or maple syrup, vanilla extract, and a pinch of sea salt

Stir well until all ingredients are thoroughly mixed and the mixture is sticky

Line a square or rectangular baking dish with parchment paper, leaving some overhang on the sides for easy removal

Press the coconut mixture firmly into the lined dish, creating an even layer

Place the dish in the freezer for about 30 minutes to firm up the coconut layer

In the meantime, melt the dark chocolate chips in a microwave or on a stovetop using a double boiler

Stir until smooth

Remove the coconut layer from the freezer and pour the melted chocolate over it, spreading it evenly with a spatula

Return the dish to the freezer and let it set for at least 1 hour

Once the Paleo Coconut Mounds Bars are set, remove them from the freezer and lift the parchment paper to easily remove the bars from the dish

Cut the bars into squares or rectangles

Serve and enjoy! Store any leftover bars in the refrigerator to maintain their firmness