Ingredients:

• 4 large potatoes, thinly sliced
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• 1/4 cup butter
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• 1/4 cup all-purpose flour
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• 1/2 teaspoon salt
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• 2 cups milk
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• 1 1/2 cups shredded cheddar cheese
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• 1/2 cup grated Parmesan cheese
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Instructions:

Warm the oven up to 190C 375F

Prepare a 9x13-inch baking dish by greasing it

In the bottom of the dish that has been prepared, put half of the sliced potatoes

Melt the butter in a saucepan over medium heat

Add the salt and flour and mix well until the mixture is smooth

Add the milk slowly while whisking the mixture until it gets thick

Cover the potatoes in the dish with half of the sauce

Add half of the cheddar cheese on top

Put the rest of the potatoes on top of the cheese, and then pour the rest of the sauce over the potatoes

Add the rest of the cheddar cheese and Parmesan cheese on top

Wrap the dish in aluminum foil and bake it in a hot oven for an hour

Take off the foil and bake for another 30 minutes, or until the potatoes are soft and bubbly

Ingredients:

• 1 1/2 cups shredded zucchini
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• 1/2 cup unsweetened applesauce
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• 1/4 cup maple syrup
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• 1/4 cup coconut oil, melted
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• 1/3 cup unsweetened cocoa powder
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• 1 1/2 cups gluten-free all-purpose flour
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• 1/2 cup almond flour
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• 1/2 cup coconut sugar
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• 1/2 cup dairy-free chocolate chips
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• 1 tsp baking soda
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• 1/2 tsp baking powder
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• 1/2 tsp salt
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• 1 tsp vanilla extract
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• 1/2 cup unsweetened almond milk
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• 1/4 cup unsweetened shredded coconut optional
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• 1/4 cup chopped walnuts optional
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Instructions:

Preheat your oven to 350F 175C and grease a loaf pan

In a large mixing bowl, combine the shredded zucchini, applesauce, maple syrup, melted coconut oil, and vanilla extract

In a separate bowl, whisk together the cocoa powder, gluten-free all-purpose flour, almond flour, coconut sugar, baking soda, baking powder, and salt

Gradually add the dry mixture to the wet ingredients, stirring until well combined

If the batter seems too thick, add unsweetened almond milk as needed until you achieve a smooth consistency

Fold in the dairy-free chocolate chips, shredded coconut, and chopped walnuts if using

Pour the batter into the greased loaf pan and smooth the top

Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean

Allow the double chocolate zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely

Once cooled, slice and enjoy your delicious vegan, gluten-free, and healthy double chocolate zucchini bread!

Ingredients:

• 1 cup gluten-free all-purpose flour
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• 1/2 cup almond flour
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• 1/2 cup coconut sugar
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• 1 tsp baking powder
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• 1/2 tsp baking soda
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• 1/4 tsp salt
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• 1/2 cup creamy peanut butter
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• 1/4 cup unsweetened applesauce
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• 1/4 cup almond milk
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• 1/4 cup maple syrup
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• 1 tsp vanilla extract
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• 1/4 cup raspberry jam
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Instructions:

Warm the oven up to 375F 190C and put paper liners in a muffin tin

Add almond flour, coconut sugar, baking powder, baking soda, and salt to a large bowl and mix them together using a whisk

Mix in the almond milk, maple syrup, vanilla extract, creamy peanut butter, and applesauce that hasn't been sweetened

Mix it up until it's just right

Around two thirds of the way full, fill each muffin cup with batter

Put a small amount of raspberry jam in the middle of each muffin batter cup and use a toothpick to swirl it around a little

After the oven is hot, bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the middle comes out clean

After taking the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down

Have some of these tasty gluten-free PB&J muffins!

Ingredients:

• 1 cup cooked quinoa
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• 1 can 15 ounces chickpeas, drained and rinsed
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• 1/2 cup rolled oats
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• 1/4 cup finely chopped red onion
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• 1/4 cup chopped fresh parsley
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• 2 cloves garlic, minced
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• 1 teaspoon ground cumin
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• 1/2 teaspoon dried oregano
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• Salt and black pepper to taste
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• Olive oil for cooking
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• 4 whole wheat burger buns
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• Lettuce leaves, tomato slices, and red onion rings for garnish
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• For the Hummus:
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• 1 can 15 ounces chickpeas, drained and rinsed
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• 3 tablespoons tahini
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• 2 tablespoons lemon juice
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• 2 cloves garlic, minced
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• 2 tablespoons olive oil
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• Salt and black pepper to taste
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• Water as needed to thin the hummus
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• Paprika and fresh parsley for garnish
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Instructions:

In a food processor, combine the chickpeas, rolled oats, red onion, parsley, garlic, cumin, dried oregano, salt, and black pepper

Pulse until well combined but still slightly chunky

Transfer the mixture to a bowl, and then stir in the cooked quinoa

Mix until all the ingredients are evenly distributed

Form the mixture into four burger patties and place them on a baking sheet lined with parchment paper

Refrigerate for at least 30 minutes to firm up

While the quinoa burgers are chilling, make the hummus

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, salt, and black pepper

Blend until smooth, adding water as needed to achieve your desired consistency

Preheat a grill or a non-stick skillet over medium-high heat

Brush the quinoa burgers with olive oil and cook for about 4-5 minutes per side, or until they are heated through and have grill marks

Toast the whole wheat burger buns on the grill or in a toaster until they are lightly browned

To assemble the burgers, spread a generous amount of hummus on the bottom half of each bun

Place a quinoa burger on top, followed by lettuce leaves, tomato slices, and red onion rings

Top with the other half of the bun

Serve the Greek Style Quinoa Burgers with Hummus immediately, garnished with paprika and fresh parsley

Enjoy!

Ingredients:

• 1 cup butter, softened
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• 1/2 cup powdered sugar
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• 2 cups all-purpose flour
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• 1/2 cup finely chopped pecans
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• 1/2 teaspoon vanilla extract
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• 1/4 teaspoon salt
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Instructions:

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

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

Then add the vanilla extract and mix it in well

Add the flour and salt slowly to the mixture and mix just until everything is combined

Add the chopped pecans and mix them in well

Put the dough in the fridge for about 30 minutes after rolling it into a ball

On a lightly floured surface, roll out the chilled dough to the thickness you want

You can cut the dough into squares or use cookie cutters to make shapes

Put the cookies with the shapes cut out of them on a baking sheet that has parchment paper on it

After the oven is hot, bake for 12 to 15 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 before moving them to a wire rack to cool all the way down

The pecan shortbread cookies are ready to eat once they have cooled down

Ingredients:

• 2 slices of bread
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• 2 slices of cooked chicken breast
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• 2 slices of Swiss cheese
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• 1 tablespoon Dijon mustard
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• 1 tablespoon mayonnaise
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• 1 tablespoon butter
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Instructions:

Spread Dijon mustard on one slice of bread and mayonnaise on the other

Layer one slice of bread with chicken breast and Swiss cheese slices

Top with the other slice of bread to make a sandwich

Heat butter in a skillet over medium heat

Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, flipping halfway through, about 3-4 minutes per side

Remove from heat, slice, and serve hot

Ingredients:

• 2 cups chopped spinach
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• 1/2 cup sliced cucumber
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• 1/2 cup sliced radishes
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• 1/4 cup diced avocado
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• 2 tbsp olive oil
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• 1 tbsp apple cider vinegar
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• Salt and pepper to taste
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Instructions:

Put the diced avocado, sliced cucumber, sliced radishes, and chopped spinach in a large bowl

Put the olive oil, apple cider vinegar, salt, and pepper in a small bowl and mix them together with a whisk

Give the salad a good stir after adding the dressing

Serve right away as a keto-friendly salad that will cool you down and help you feel less bloated

Ingredients:

• 1/2 cup of strong brewed coffee
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• 1/2 cup of milk
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• 2 tablespoons of caramel sauce
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• 1 tablespoon of vanilla syrup
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• Whipped cream optional
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• Caramel drizzle optional
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Instructions:

Brew a strong cup of coffee using your preferred method

In a saucepan, heat the milk over low heat until it's hot but not boiling

You can also heat it in the microwave for about 45 seconds

Stir in the caramel sauce and vanilla syrup into the hot milk until well combined

Pour the brewed coffee into a large coffee mug

Slowly pour the caramel milk mixture over the back of a spoon into the coffee

This will create the 'macchiato' effect, with the milk settling at the bottom and the coffee on top

If desired, top with whipped cream and drizzle extra caramel sauce over the top

Serve and enjoy your homemade better-than-Starbucks caramel macchiato!

Ingredients:

• 4 large eggs
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• 1/4 cup shredded cheddar cheese
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• 1/4 cup diced bell peppers
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• 2 slices of cooked bacon, crumbled
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• 1 tablespoon olive oil
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• Salt and pepper to taste
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• 4 large lettuce leaves, for wrapping
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Instructions:

Add salt and pepper to a bowl and beat the eggs

Set a pan on medium heat and add the olive oil

Put the eggs that have been beaten into the pan and scramble them

Put cheddar cheese shreds on top of the eggs after they're done cooking and let them melt

Take the pan off the heat and set it aside

Put a clean lettuce leaf down on the ground and add some scrambled eggs to it

Put diced bell peppers and bacon bits on top

Make a burrito out of the lettuce leaf by rolling it up

Do it again with the rest of the ingredients

Serve and have fun!