Ingredients:

• 1/2 lb ground beef


• 1/2 lb shrimp, peeled and deveined


• 2 stalks lemongrass, finely chopped


• 1/4 cup breadcrumbs


• 1 egg


• 1/4 cup cilantro, chopped


• 2 cloves garlic, minced


• 1 red chili, finely chopped


• 1 tsp fish sauce


• 1 tsp soy sauce


• Salt and pepper to taste


• 4 burger buns


• Lettuce, tomato, and mayonnaise for garnish

Instructions:

Put the shrimp, breadcrumbs, egg, cilantro, garlic, red chili, fish sauce, soy sauce, salt, and pepper in a food processor

Pulse until everything is well mixed but not totally smooth

Put the ground beef and the shrimp mixture in a bowl and mix them together

Spread out evenly by mixing

Split the mixture in half and shape each half into a burger patty

Set your grill or griddle on the stove to medium-high heat to get it ready

Grill the burger patties for four to five minutes on each side, or until they're done the way you like them

Put the burger buns on the grill and toast them for one minute, or until they get a little brown

Put a lettuce leaf and a tomato slice on the bottom bun of each burger, then add the lemongrass beef and shrimp patty on top of them

Put the top bun on top of the patty and spread mayonnaise on it

With your favorite sides, enjoy your Lemongrass Beef and Shrimp Burgers

Ingredients:

• 2 peaches, sliced


• 1/4 cup heavy cream


• 2 tbsp erythritol or preferred keto sweetener


• 1/2 tsp vanilla extract


• 1/4 cup unsweetened almond milk

Instructions:

Preheat oven to 375F 190C

Place peach slices on a baking sheet lined with parchment paper

Roast peaches for 15-20 minutes until tender and slightly caramelized

Let peaches cool completely

In a blender, combine roasted peaches, heavy cream, erythritol, vanilla extract, and almond milk

Blend until smooth and creamy

Pour the mixture into ice pop molds

Insert ice pop sticks and freeze for at least 4 hours or until solid

Once frozen, remove ice pops from molds and enjoy!

Ingredients:

• 1 pre-made pizza crust


• 1/2 cup peanut butter


• 2 tablespoons soy sauce


• 2 tablespoons rice vinegar


• 1 tablespoon maple syrup


• 2 cloves garlic, minced


• 1 teaspoon grated ginger


• 1/2 teaspoon red pepper flakes


• 8 ounces firm tofu, pressed and sliced


• 1/2 red bell pepper, thinly sliced


• 1/2 yellow bell pepper, thinly sliced


• 1/4 cup shredded carrots


• 2 green onions, thinly sliced


• 1/4 cup chopped peanuts


• 2 tablespoons chopped fresh cilantro


• 1 tablespoon sesame seeds

Instructions:

Warm the oven up to 425F 220C

Mix peanut butter, soy sauce, rice vinegar, maple syrup, garlic, ginger, and red pepper flakes in a small bowl with a whisk

This will make the spicy peanut sauce

Add the sauce to the pizza crust and spread it out

Put bell pepper slices, shredded carrots, and sliced tofu on top of the sauce

Place in the oven and bake for 12 to 15 minutes, or until the crust is golden and the toppings are warm

Add chopped peanuts, green onions, cilantro, and sesame seeds after taking it out of the oven

Cut it up and serve it hot

Ingredients:

• 4 large potatoes, peeled and cubed


• 6 slices bacon, cooked and crumbled


• 1/2 cup sour cream


• 1/4 cup chopped fresh chives


• Salt and pepper to taste


• 2 tablespoons butter

Instructions:

Boil the potatoes in a large pot of salted water until tender, about 15 minutes

Drain the potatoes and return them to the pot

Add the butter, sour cream, chives, and crumbled bacon to the pot

Mash the potatoes until smooth and creamy

Season with salt and pepper to taste

Serve hot, garnished with additional chives and bacon if desired

Ingredients:

• 1 cup almond flour


• 1/4 cup coconut flour


• 1/4 cup olive oil


• 1/4 cup maple syrup


• 2 large eggs


• 1/2 tsp baking soda


• 1/2 tsp vanilla extract


• Pinch of salt


• For the Strawberry Glaze:


• 1/2 cup fresh strawberries, pureed


• 1/4 cup powdered sugar


• 1/2 tsp lemon juice

Instructions:

Preheat your oven to 350F 175C and grease a donut pan with olive oil

In a mixing bowl, combine almond flour, coconut flour, olive oil, maple syrup, eggs, baking soda, vanilla extract, and a pinch of salt

Mix until well combined

Spoon the donut batter into the prepared donut pan, filling each cavity about 2/3 full

Bake in the preheated oven for 15-18 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean

While the donuts are baking, make the strawberry glaze

In a small bowl, whisk together the pureed strawberries, powdered sugar, and lemon juice until you have a smooth glaze

Once the donuts are done, remove them from the oven and let them cool in the pan for a few minutes

Then, transfer them to a wire rack to cool completely

Dip each cooled donut into the strawberry glaze, allowing any excess glaze to drip off

Place them back on the wire rack to set

Let the glaze set for about 10 minutes before serving

Enjoy your homemade almond and olive oil baked donuts with strawberry glaze!

Ingredients:

• 3 cups vanilla ice cream


• 1/2 cup milk


• 1/4 cup chocolate syrup


• 1/4 teaspoon peppermint extract


• Whipped cream, for topping


• Chocolate shavings, for garnish


• Mint leaves, for garnish

Instructions:

Vanilla ice cream, milk, chocolate syrup, and peppermint extract should all be put into a blender

Mix until it's creamy and smooth

Put into glasses

Add whipped cream on top

Put chocolate shavings and mint leaves on top to look nice

Serve right away and enjoy!

Ingredients:

• 1 lb large shrimp, peeled and deveined


• 1/4 cup soy sauce


• 2 tablespoons honey


• 2 tablespoons sriracha sauce


• 2 cloves garlic, minced


• 1 tablespoon grated ginger


• 2 tablespoons sesame oil


• 1 tablespoon cornstarch


• 2 tablespoons water


• Sesame seeds, for garnish


• Chopped green onions, for garnish

Instructions:

In a small bowl, whisk together soy sauce, honey, sriracha sauce, garlic, ginger, and sesame oil

In a separate bowl, mix cornstarch and water to make a slurry

Heat a large skillet over medium-high heat and add the shrimp

Cook shrimp until they start to turn pink, about 2 minutes

Pour the sauce mixture over the shrimp and toss to coat

Add the cornstarch slurry to the skillet and stir until the sauce thickens and coats the shrimp, about 2 minutes

Remove from heat and garnish with sesame seeds and chopped green onions

Serve hot over rice or noodles

Ingredients:

• 3 lbs beef chuck roast


• 2 cups red wine


• 1 onion, chopped


• 4 cloves garlic, minced


• 2 carrots, sliced


• 2 celery stalks, sliced


• 2 cups beef broth


• 2 tbsp tomato paste


• 2 tbsp olive oil


• 2 sprigs fresh thyme


• 2 bay leaves


• Salt and pepper to taste

Instructions:

Preheat oven to 325F 160C

Season the beef with salt and pepper

Heat olive oil in a Dutch oven over medium-high heat

Sear the beef until browned on all sides, about 5 minutes per side

Remove the beef and set aside

In the same pot, add onions, garlic, carrots, and celery

Cook until softened, about 5 minutes

Stir in tomato paste and cook for 2 minutes

Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot

Add thyme, bay leaves, and the seared beef back into the pot

Cover and transfer to the oven

Braise for 2-3 hours, or until the beef is tender

Once done, remove the beef from the pot and let it rest for 10 minutes before slicing

Serve the beef slices with the braising liquid and vegetables

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed


• 1 cup unsweetened almond milk


• 2 tablespoons nutritional yeast


• 2 tablespoons tapioca flour


• 2 tablespoons olive oil


• 1 tablespoon lemon juice


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• Salt and pepper to taste

Instructions:

About 10 to 15 minutes of steaming will make the butternut squash cubes soft

Put the squash that has been steamed into a blender or food processor

Olive oil, lemon juice, garlic powder, onion powder, salt, and pepper should all be added to the blender along with the almond milk and nutritional yeast

To make it smooth and creamy, scrape down the sides of the bowl as needed

Move the mixture to a saucepan

Cook over medium heat, stirring all the time, for about 5 to 7 minutes, or until it gets thick

Make the seasonings taste better

As a dipping sauce or over pasta, this sauce is best served warm

Ingredients:

• 1 cup rolled oats


• 1 cup all-purpose flour


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup unsalted butter, softened


• 1/2 cup brown sugar


• 1/4 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 cup raisins


• 1/2 cup chopped pecans

Instructions:

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

There are rolled oats, all-purpose flour, baking soda, and salt in a medium bowl

Mix them together with a whisk

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

Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together

Slowly add the dry ingredients to the wet ones and mix them together until a dough forms

Add the chopped pecans and raisins to the dough and mix them in so that they are spread out evenly

Using a spoon or cookie scoop, place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared

Use the back of the spoon or your fingers to gently press down on each cookie

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet

Then, move them to a wire rack to cool all the way down

Have fun with your tasty Oatmeal Brown Sugar Cookies with Raisins and Pecans!