Ingredients:

• 2 boneless, skinless chicken breasts
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• 1/2 cup breadcrumbs
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• 1/4 cup grated Parmesan cheese
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• 1/4 teaspoon garlic powder
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• 1/4 teaspoon dried oregano
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• 1/4 teaspoon dried basil
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• 1/4 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1/2 cup marinara sauce
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• 1/2 cup shredded mozzarella cheese
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• Cooking spray
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Instructions:

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

Add garlic powder, oregano, basil, salt, and black pepper to a shallow bowl and mix in the breadcrumbs

Cover each chicken breast with the breadcrumb mixture and press it down gently to make sure it sticks

Use cooking spray on the air fryer basket

Make sure the chicken breasts don't touch each other when you put them in the air fryer basket

Turn the chicken over every 12 to 15 minutes until it's golden brown and cooked all the way through

Take the chicken out of the air fryer and put mozzarella cheese and marinara sauce on top of each breast

Put the chicken back in the air fryer and cook for another three to five minutes, or until the cheese melts and starts to bubble

If you want, you can serve it hot and top it with fresh basil

Ingredients:

• 2 cups almond flour
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• 1/4 cup coconut flour
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• 1/2 cup pumpkin puree
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• 3 large eggs
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• 1/2 cup unsweetened almond milk
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• 1/3 cup erythritol or preferred keto-friendly sweetener
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• 1 teaspoon baking powder
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• 1 teaspoon vanilla extract
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground ginger
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• 1/4 teaspoon ground nutmeg
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• 1/4 teaspoon ground cloves
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• Pinch of salt
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Instructions:

Set the oven to 350F 175C and heat it up

Do not grease or line the muffin tin

Put almond flour, coconut flour, erythritol, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl

Add the eggs, pumpkin puree, almond milk, and vanilla extract to a different bowl and mix them together using a whisk

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Fill up about three quarters of the way to the top of each muffin cup with batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down

Enjoy your big pumpkin spice muffins without added sugar!

Ingredients:

• 250g pasta of your choice
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• 2 tbsp olive oil
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• 1 onion, finely chopped
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• 2 cloves garlic, minced
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• 1 cup sliced mushrooms
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• 1 cup diced butternut squash
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• 1 cup chopped kale
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• 1/2 cup vegetable broth
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• 1/4 cup nutritional yeast
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• Salt and pepper to taste
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• 1/4 cup chopped walnuts optional
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• Fresh parsley for garnish
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Instructions:

Cook pasta according to package instructions

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add onion and garlic, saut until fragrant

Add mushrooms and butternut squash, cook until softened

Stir in kale and vegetable broth, cook until kale is wilted

Add cooked pasta to the skillet, sprinkle with nutritional yeast, salt, and pepper

Toss everything together until well combined

If desired, sprinkle with chopped walnuts for extra crunch

Garnish with fresh parsley before serving

Ingredients:

• 4 slices of thick-cut bread
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• 2 tablespoons olive oil
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• 1 cup crumbled feta cheese
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• 1 cup sliced sun-dried tomatoes
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• 1 cup chopped fresh spinach
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• 1/2 cup sliced Kalamata olives
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• 1 teaspoon dried oregano
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• 1/2 teaspoon garlic powder
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• Salt and pepper to taste
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Instructions:

Set a griddle or skillet over medium heat to warm it up

Put olive oil on one side of each piece of bread

Put half of the feta cheese, sun-dried tomatoes, spinach, olives, oregano, garlic powder, salt, and pepper on each of the two bread slices that haven't been oiled

Place the last few slices of bread on top, oiled side up

Put the sandwiches on the skillet or griddle that has been heated up

Cook for three to four minutes on each side, or until the cheese is melted and the bread is golden brown

Take it off the heat and let it cool down a bit before you serve

Cut each sandwich in half across the middle and serve hot

Ingredients:

• 3 cups gluten-free rolled oats
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• 1 cup mixed nuts almonds, cashews, walnuts, chopped
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• 1/2 cup gluten-free dried cranberries
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• 1/2 cup gluten-free shredded coconut
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• 1/4 cup gluten-free honey or maple syrup
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• 1/4 cup coconut oil, melted
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• 1 teaspoon gluten-free vanilla extract
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• 1/2 teaspoon ground cinnamon
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• 1/4 teaspoon salt
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Instructions:

Warm your oven up to 325F 160C and put parchment paper on a baking sheet

Put the gluten-free rolled oats, chopped mixed nuts, dried cranberries, and shredded coconut in a large bowl

Melt the coconut oil in a different bowl that can go in the microwave

Add the ground cinnamon, salt, gluten-free vanilla extract, and honey or maple syrup

Put it in the microwave for 30 seconds and mix it well

Add the wet mixture to the dry ones and mix them together until everything is coated evenly

Spread the mixture out on the baking sheet that has been prepared

Use a spatula to make an even layer

Bake the granola in an oven that has already been heated for 20 to 25 minutes, or until it turns golden brown

Stir it once halfway through the baking time to make sure it bakes evenly

Take the baking sheet out of the oven and let it cool all the way down

As it cools, the granola will get crunchy

When the granola is cool, break it up into clusters and put it in a container that won't let air in

You can eat it as a snack or serve it with yogurt or milk

Ingredients:

• 1 lb ground beef
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• 1 can 10 oz enchilada sauce
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• 1 can 4 oz diced green chilies
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• 1 cup shredded Mexican blend cheese
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• 1 cup sour cream
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• 1/2 cup chopped green onions
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• 1/2 teaspoon garlic powder
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• 1/2 teaspoon cumin
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• 1/4 teaspoon salt
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• 1/4 teaspoon black pepper
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• Tortilla chips, for serving
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Instructions:

Preheat oven to 350F 175C

In a skillet, brown ground beef over medium heat until fully cooked; drain excess fat

Stir in enchilada sauce, diced green chilies, garlic powder, cumin, salt, and black pepper

Simmer for 5 minutes

Transfer beef mixture to a 9x9 inch baking dish

Spread sour cream over beef mixture

Sprinkle shredded cheese evenly over the top

Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly

Garnish with chopped green onions

Serve hot with tortilla chips

Ingredients:

• 1 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1 large egg
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• 2 teaspoons vanilla extract
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• 2 1/2 cups all-purpose flour
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• 1/2 teaspoon salt
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• Food coloring various colors
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• Mini popsicle sticks
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Instructions:

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

Beat in the egg and vanilla extract until well combined

Gradually add the flour and salt, mixing until a dough forms

Divide the dough into equal portions and add different food coloring to each portion, kneading until the colors are well incorporated

Wrap the colored dough portions separately in plastic wrap and refrigerate for about 30 minutes

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

Take small portions of each colored dough and roll them into tiny logs, about the size of mini popsicles

Insert a mini popsicle stick into one end of each dough log to resemble a popsicle

Place the mini popsicle cookies on the prepared baking sheet, leaving some space between them

Bake in the preheated oven for 10-12 minutes or until the cookies are just starting to turn golden at the edges

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

Once the cookies are completely cooled, they are ready to be enjoyed!

Ingredients:

• 2 salmon fillets
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• 1 cup broccoli florets
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• 1 cup cauliflower florets
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• 1 cup sliced bell peppers
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• 1 cup sliced cucumber
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• 1 SunGold kiwifruit, peeled and diced
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• 2 tablespoons soy sauce
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• 1 tablespoon rice vinegar
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• 1 tablespoon lemon juice
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• 1 teaspoon grated ginger
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• 1 teaspoon minced garlic
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• 1 tablespoon olive oil
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• Salt and pepper to taste
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Instructions:

Get the oven ready by heating it up to 400F 200C

On a baking sheet that has been lined with parchment paper, put the salmon fillets

Add pepper and salt

Mix soy sauce, rice vinegar, lemon juice, grated ginger, and minced garlic in a small bowl with a whisk

This will make the ponzu sauce

Put away

Add broccoli, cauliflower, bell peppers, and cucumber to a large bowl

Add olive oil, salt, and pepper

Let it sit for a while

Put the vegetables on a different baking sheet that has been lined with parchment paper

Put the vegetables and salmon in a hot oven and roast them for 15 to 20 minutes, or until the vegetables are soft and the salmon is cooked through

Dice the SunGold kiwifruit and add it to the ponzu sauce

Mix it well while the salmon and vegetables are cooking

After the salmon and vegetables are done, make power bowls by putting a salmon fillet on top of each bowl of roasted vegetables and drizzle with SunGold kiwifruit ponzu sauce

Serve right away and enjoy!

Ingredients:

• 2 boneless, skinless chicken breasts
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• 4 slices of ciabatta bread
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• 4 slices of provolone cheese
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• 1 red bell pepper, sliced
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• 1 small red onion, thinly sliced
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• 2 tablespoons of olive oil
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• 1 teaspoon of dried oregano
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• Salt and pepper to taste
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Instructions:

Set a grill or campfire grate over medium heat to get it hot

Add salt, pepper, and dried oregano to the chicken breasts

Cover the chicken breasts with olive oil

Grill for 6 to 8 minutes on each side, or until the chicken is fully cooked

After taking the chicken off the grill, let it rest for a few minutes

Then, cut it into thin slices

Make two long cuts in the ciabatta bread and spread the slices out

Place slices of grilled chicken, red bell pepper, and red onion on the bottom of each half

Cover with provolone cheese

Add the last few slices of ciabatta bread on top

Use olive oil to cover the outside of the sandwiches

Toast the bread and melt the cheese on each side of the sandwiches for three to four minutes on each side on the grill or campfire grate

Take it off the heat, cut it in half diagonally, and serve it hot

Ingredients:

• 250g de farine
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• 125g de beurre
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• 100g de sucre en poudre
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• 1 uf
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• 1 pince de sel
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• Fruits de saison fraises, framboises, mres, etc
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Instructions:

Before you start, heat the oven to 180C thermostat 6

Mix the flour, sugar, and salt together in a salad bowl

When you add the butter, cut it up into small pieces and work it in with your fingers until you get a sandy texture

While working quickly, add the flour and mix it in until the batter is smooth

Place the pie in a mold with butter and flour, leaving a wider edge

Place the washed and cut fruits on the plate

Place in the oven for 25 to 30 minutes, or until the cake is done and the fruits are caramelized

Let it cool down before you melt it and serve it