Ingredients:

• 1 cup fresh strawberries, hulled


• 1 banana, peeled


• 1 cup fresh spinach leaves


• 1/2 cup Greek yogurt


• 1/2 cup almond milk


• 1 tablespoon honey


• Ice cubes optional

Instructions:

Mix everything together in a blender

Mix until it's creamy and smooth

You can make it colder by adding ice cubes and blending again

Put it in a glass and serve right away

Have fun with your Simply Strawberry Green Smoothie!

Ingredients:

• 2 cups fresh raspberries


• 1/2 cup granulated sugar


• 1/4 cup cocoa powder


• 1/4 cup water


• 1 teaspoon vanilla extract


• Pinch of salt

Instructions:

Drain and wash the raspberries that are fresh

The raspberries, water, cocoa powder, and granulated sugar should all be combined in a medium saucepan

Stir the mixture constantly over medium heat until the raspberries break down and the mixture thickens, which should take about ten to fifteen minutes

Take off the heat and mix in a small pinch of salt and vanilla extract

Before putting the chocolate raspberry sauce jam into sterilized jars, let it cool slightly

Before putting the jars in the refrigerator, seal them and allow them to cool to room temperature

Savor your homemade Chocolate Raspberry Sauce Jam as a topping for desserts or on toast or pancakes!

Ingredients:

• 1 cup almond butter


• 1/4 cup maple syrup


• 1/4 cup coconut oil, melted


• 1 teaspoon vanilla extract


• 1 1/2 cups rolled oats


• 1/2 cup dark chocolate chips


• 1 tablespoon coconut oil

Instructions:

In a mixing bowl, combine almond butter, maple syrup, melted coconut oil, and vanilla extract

Mix until smooth

Add rolled oats to the mixture and stir until well combined

Press the mixture firmly into a lined baking dish and flatten it evenly

In a small saucepan, melt dark chocolate chips and coconut oil over low heat, stirring until smooth

Pour the melted chocolate over the almond butter mixture, spreading it evenly with a spatula

Place the baking dish in the refrigerator and let it chill for at least 2 hours, or until firm

Once firm, cut into bars and serve

Enjoy!

Ingredients:

• 3 lbs boneless, skinless chicken breasts


• 1 cup chicken broth


• 1 tsp garlic powder


• 1 tsp onion powder


• 1 tsp paprika


• 1/2 tsp black pepper


• 1/2 tsp salt

Instructions:

In a crock pot, put chicken breasts

Put chicken broth, garlic powder, onion powder, paprika, black pepper, and salt in a bowl and mix them together

Put the mix on top of the chicken

Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork

Use two forks to shred the chicken after it's done cooking

Let the chicken shreds cool down all the way

As you put the shredded chicken into containers or bags that can go in the freezer, make sure there is no extra air in them to avoid freezer burn

Put a label on it and freeze it for up to three months

To use, let it thaw in the fridge overnight and then heat it up as needed for salads, sandwiches, wraps, or other meals

Ingredients:

• 2 cups fresh strawberries, hulled


• 1/4 cup honey or maple syrup


• 1 cup plain yogurt or coconut milk

Instructions:

In a blender, combine strawberries and honey/maple syrup

Blend until smooth

Add yogurt/coconut milk to the strawberry mixture and blend until well combined

Pour the mixture into popsicle molds

Insert popsicle sticks into the molds

Freeze for at least 4 hours or until firm

Once frozen, run the molds under warm water for a few seconds to release the popsicles

Enjoy!

Ingredients:

• 3-4 lb pork roast


• 1 onion, sliced


• 4 cloves garlic, minced


• 1 cup chicken broth


• 1/4 cup soy sauce


• 2 tbsp brown sugar


• 1 tbsp Worcestershire sauce


• 1 tsp dried thyme


• 1 tsp dried rosemary


• Salt and pepper to taste

Instructions:

Season the pork roast with salt, pepper, thyme, and rosemary

Place sliced onions and minced garlic at the bottom of the slow cooker

Put the seasoned pork roast on top of the onions and garlic

In a mixing bowl, combine chicken broth, soy sauce, brown sugar, and Worcestershire sauce

Pour the mixture over the pork roast

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until pork is tender and cooked through

Once done, remove the pork roast from the slow cooker and let it rest for a few minutes before slicing

Serve the sliced pork roast with the cooking juices from the slow cooker

Ingredients:

• 4 ripe peaches, halved and pitted


• 1 cup ricotta cheese


• 1/4 cup chopped almonds


• 2 tablespoons honey


• 1 teaspoon vanilla extract


• 1/2 teaspoon cinnamon


• Pinch of salt

Instructions:

Warm up the grill over medium-high heat

Ricotta cheese, honey, vanilla extract, cinnamon, and a pinch of salt should all be mixed together in a bowl

Combine well

Take a small piece out of the middle of each peach half to make a hole for the stuffing

Fill each half of the peach with a lot of the honey almond ricotta mixture

Put the peaches on the hot grill with the cut side down

Put the peaches on the grill for four to five minutes, or until they get grill marks and start to get a little soft

Carefully turn the peaches over and cook for three to four more minutes

Take them off the grill and give them a minute or two to cool down before serving

If you want, you can drizzle with more honey and top with more chopped almonds

Enjoy while still warm!

Ingredients:

• 1 kabocha squash, halved and seeded


• 1 tablespoon olive oil


• 1 onion, chopped


• 2 cloves garlic, minced


• 4 cups vegetable broth


• 1 can 14 oz coconut milk


• 2 tablespoons soy sauce


• 1 tablespoon maple syrup


• 1 tablespoon rice vinegar


• Salt and pepper, to taste


• 2 tablespoons sesame seeds, toasted, for garnish

Instructions:

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

Put the squash halves on a baking sheet so that the cut side is facing up

Add some olive oil and salt and pepper to taste

Cook the squash in the oven for 45 to 50 minutes, or until it's soft

Once it's cool enough to touch, take out the flesh and throw away the skin

Put olive oil in a big pot and heat it over medium-low heat

After you add the onion and garlic, cook for about 5 minutes, or until the onion is soft

Cook the squash and then add the coconut milk, soy sauce, maple syrup, rice vinegar, and vegetable broth

Bring it to a low boil, then cook for 15 to 20 minutes

Pour the soup into a blender and blend it until it is smooth

You could also put the soup in a blender and blend it until it's smooth, then add it back to the pot

To taste, add salt and pepper

Toast some sesame seeds and sprinkle them on top of the hot soup

Ingredients:

• 4 large potatoes, washed and cut into wedges


• 2 tablespoons olive oil


• 1 teaspoon paprika


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/4 teaspoon cayenne pepper


• Salt and pepper to taste

Instructions:

Preheat oven to 425F 220C

In a large bowl, toss potato wedges with olive oil, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper until evenly coated

Spread the wedges in a single layer on a baking sheet lined with parchment paper

Bake for 25-30 minutes, flipping halfway through, or until potatoes are golden brown and crispy on the outside and tender on the inside

Serve hot and enjoy!

Ingredients:

• 2 heads of Romaine lettuce, halved lengthwise


• 2 ears of corn, shucked


• 1 cup fresh cherries, pitted and halved


• 1/2 red onion, thinly sliced


• 1/4 cup fresh basil leaves, torn


• 1/4 cup crumbled feta cheese


• 2 tablespoons olive oil


• Salt and pepper to taste


• For Pickled Cherries:


• 1/2 cup red wine vinegar


• 1/4 cup water


• 2 tablespoons sugar


• 1 teaspoon salt


• 1 cup fresh cherries, pitted

Instructions:

Warm up the grill over medium-high heat

Put red wine vinegar, water, sugar, and salt in a small saucepan

Set the pan on medium heat and stir the sugar until it melts

Take the pan off the heat and add the pitted cherries

While you make the rest of the salad, let them sit and pickle

Rub olive oil on the Romaine lettuce that has been cut in half and the corn that has been shelled

Season with salt and pepper

Lettuce halves should be grilled for two to three minutes on each side, or until they get grill marks and begin to wilt a bit

Take it off the grill and set it aside

The corn on the cob should be grilled for 5 to 7 minutes, turning it over every so often, until it's charred and cooked all the way through

Take it off the grill and give it a minute or two to cool down

After that, cut the corn off the cob

Grilled Romaine lettuce, grilled corn kernels, pickled cherries drained, sliced red onion, and torn basil leaves should all be put in a large salad bowl

On top of the salad, crumble some feta cheese

Sprinkle with a little extra olive oil and salt and pepper to taste

Gently toss everything together to mix

Serve right away as a tasty and unique salad!