One-pot Paleo Chicken and Vegetable Stir-Fry

This flavorful, low-carb stir-fry made with chicken and vegetables only requires one pot and is both quick and nourishing. Its ideal for hectic weeknights when you need to quickly put something tasty and nutritious on the table.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons coconut aminos
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 medium onion, thinly sliced
• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 bell pepper, thinly sliced
• Salt and pepper to taste
• Optional: sliced green onions and sesame seeds for garnish

Instructions:

In a bowl, marinate chicken slices with coconut aminos, salt, and pepper

Set aside for 10 minutes

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

Add garlic and ginger, saut until fragrant

Add sliced onions to the skillet and cook until they start to soften

Add marinated chicken to the skillet and stir-fry until no longer pink

Add broccoli, carrots, and bell pepper to the skillet

Stir-fry until vegetables are tender-crisp

Adjust seasoning with salt and pepper if needed

Garnish with sliced green onions and sesame seeds if desired

Serve hot and enjoy

Smoked Fish Risotto with Bacon and Poached Egg

Enjoy this Smoked Fish Risotto, which is comforting and full of flavor. It goes well with crispy bacon and a perfectly poached egg. When you add a soft poached egg to the creamy risotto that already has the smoky flavor of the fish and the salty crunch of the bacon, it makes the dish even better.

Ingredients:

• 200g smoked fish fillets, flaked
• 200g Arborio rice
• 1 liter fish or vegetable stock
• 100g bacon, diced
• 2 eggs
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 50g Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Heat olive oil in a large pan over medium heat

Add diced bacon and cook until crispy

Remove bacon and set aside

In the same pan, add chopped onion and minced garlic

Cook until softened

Add Arborio rice to the pan and stir to coat in the oil, onion, and garlic mixture

Pour in a ladleful of stock and stir until absorbed

Continue adding stock gradually, stirring frequently until rice is creamy and tender, about 18-20 minutes

Stir in the flaked smoked fish and grated Parmesan cheese

Season with salt and pepper to taste

While the risotto is cooking, poach the eggs in a separate pot of simmering water until whites are set but yolks are still runny, about 3-4 minutes

Once the risotto is cooked, divide it among serving plates

Top each serving with crispy bacon and a poached egg

Garnish with chopped fresh parsley and serve hot

Shrimp Scampi Linguine

Scampi with shrimp Linguine is a traditional pasta dish with seafood that is quick and easy to make. A garlic and white wine sauce cooks the shrimp, which is then mixed with linguine pasta for a tasty and filling meal.

Ingredients:

• 1 lb linguine pasta
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup dry white wine
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 lemon, juiced
• Grated Parmesan cheese for serving

Instructions:

Cook linguine according to package instructions until al dente

Drain and set aside

In a large skillet, melt butter and olive oil over medium heat

Add minced garlic and red pepper flakes, saut for 1-2 minutes until fragrant

Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side

Pour in the white wine and lemon juice, let it simmer for 2-3 minutes to reduce slightly

Toss in cooked linguine and chopped parsley, stir well to combine

Season with salt and pepper to taste

Serve hot with grated Parmesan cheese on top

Living Lasagna

A vegan, raw take on traditional lasagna made with zucchini slices instead of pasta sheets and a tasty cheese sauce, fresh vegetables, and herbs.

Ingredients:

• 3 large zucchinis, thinly sliced lengthwise
• 2 cups cherry tomatoes, halved
• 1 cup sun-dried tomatoes, soaked in water for 1 hour
• 1 cup raw cashews, soaked in water for 4 hours
• 1 cup fresh basil leaves
• 1 cup spinach leaves
• 2 cloves garlic
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

In a food processor, blend soaked sun-dried tomatoes, soaked cashews, garlic, nutritional yeast, lemon juice, dried oregano, salt, and black pepper until smooth to make the cheese sauce

Layer thinly sliced zucchinis in the bottom of a baking dish

Spread a layer of the cheese sauce over the zucchini slices

Add a layer of halved cherry tomatoes, followed by a layer of fresh basil leaves and spinach leaves

Repeat the layers until all ingredients are used, finishing with a layer of zucchini slices on top

Cover the lasagna with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and lasagna to set

Serve chilled and garnish with extra basil leaves if desired

Crispy Air Fryer Veggie Chips

These crispy air fryer veggie chips are a guilt-free alternative to traditional potato chips. Theyre perfect for satisfying your cravings while keeping it healthy.

Ingredients:

• 2 cups of assorted vegetables e
• g
• , sweet potatoes, zucchini, carrots
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper

Instructions:

If you need to, wash and peel the vegetables before cutting them into thin, even strips

Put the vegetable strips in a large bowl and add the olive oil, salt, paprika, and black pepper

Toss the strips around until they are well covered

Get your air fryer ready by heating it up to 375F 190C

Place the vegetable strips that have been coated in a single layer in the air fryer basket, making sure they dont touch each other

Shake the basket every few minutes while the chips are cooking for 10 to 12 minutes, or until they are golden brown and crispy

Take the veggie chips out of the air fryer and let them cool for one minute

Then you can eat them as a healthy snack or side dish

Mongolian Tofu

A savory and flavorful dish that is inspired by the strong flavors of Mongolian cuisine is Mongolian Tofu. Coated in a rich and tangy sauce made with soy sauce, brown sugar, ginger, and garlic, the tofu has a crispy outside and a tender inside.

Ingredients:

• 400g firm tofu, drained and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/4 cup soy sauce
• 1/4 cup water
• 3 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds

Instructions:

Pat dry the tofu cubes and coat them evenly with cornstarch

Heat vegetable oil in a large skillet over medium-high heat

Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes

Remove from skillet and set aside

In the same skillet, add garlic and ginger

Saut for 1-2 minutes until fragrant

Stir in soy sauce, water, brown sugar, rice vinegar, and sesame oil

Bring to a simmer

Return tofu cubes to the skillet

Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the tofu

Garnish with sliced green onions and toasted sesame seeds

Serve hot with rice or noodles

Enjoy

Luscious Red Raspberry Lemon Dream Pie

A delicious and refreshing vegan pie with a crust made of nuts and a raspberry lemon filling that is light and creamy.

Ingredients:

• 2 cups fresh raspberries
• 1/2 cup lemon juice
• 1/2 cup maple syrup
• 1/2 cup coconut cream
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat the oven to 350F 175C and grease a 9-inch pie dish

In a food processor, combine almond flour, coconut flour, maple syrup, coconut oil, vanilla extract, and a pinch of salt

Process until a dough forms

Press the dough into the bottom and up the sides of the prepared pie dish

Bake for 12-15 minutes, until lightly golden brown

Let cool completely

In a blender, combine raspberries, lemon juice, maple syrup, coconut cream, coconut oil, vanilla extract, and a pinch of salt

Blend until smooth

Pour the raspberry mixture over the cooled crust

Refrigerate for at least 4 hours, or until set

Serve chilled, topped with fresh raspberries if desired