No Bake Coconut Cookies

These coconut cookies dont need to be baked and are gluten-free and vegan. They are also very simple to make. For a quick sweet treat, these are great

Ingredients:

• 2 cups shredded coconut
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a large bowl, combine shredded coconut and almond flour

Add maple syrup, melted coconut oil, vanilla extract, and a pinch of salt

Mix well until evenly combined

Using your hands, form small cookie shapes and place them on a baking sheet lined with parchment paper

Refrigerate for at least 30 minutes until firm

Enjoy these delicious no-bake coconut cookies

Homemade Mashed Potatoes

This recipe for homemade mashed potatoes makes mashed potatoes that are smooth and creamy, and they go well with any meal.

Ingredients:

• 4 large potatoes, peeled and quartered
• 1/4 cup butter
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

Place the potatoes in a large pot and cover with water

Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes

Drain the potatoes and return them to the pot

Add butter and milk to the pot with the potatoes

Mash the potatoes until smooth and creamy, adding more milk if necessary to reach desired consistency

Season with salt and pepper to taste

Mixed Berry Vanilla Cheesecake Vegan

This vegan mixed berry vanilla cheesecake is a delightful combination of creamy cashews, tangy berries, and sweet vanilla. Its a guilt-free dessert thats perfect for any occasion.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1 cup mixed berries strawberries, blueberries, raspberries
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup almond meal
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• Pinch of salt

Instructions:

Put parchment paper around the edges of a round cake pan

Let the cashews soak while you mix the berries, coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract in a food processor

Blend the mixture until it is smooth

Take a different bowl and mix the melted coconut oil, maple syrup, and a pinch of salt together

To make the crust, press the almond meal mixture firmly into the bottom of the cake pan

Put the berry cheesecake mix on top of the crust and use a spatula to smooth it out

Freeze the cheesecake for at least four hours, or until its set

Let the cheesecake thaw for 10 to 15 minutes before you serve it

Add fresh berries as a garnish before serving

Instant Pot Paleo Dairy-Free Beef Stroganoff

A comforting and hearty beef stroganoff made in the Instant Pot, adhering to paleo and dairy-free dietary guidelines. This recipe features tender beef, savory mushrooms, and a creamy coconut milk-based sauce, seasoned with aromatic spices.

Ingredients:

• 1
• 5 lbs beef stew meat, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1/2 cup full-fat coconut milk
• 2 tbsp coconut aminos
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp arrowroot powder
• 2 tbsp water
• Fresh parsley, chopped, for garnish

Instructions:

Press the saut function on the Instant Pot

Add a little oil

Once hot, add the diced onions and saut for 2-3 minutes until translucent

Add the minced garlic and saut for another 30 seconds

Add the beef stew meat and brown on all sides, about 5 minutes

Add the sliced mushrooms, beef broth, coconut milk, coconut aminos, Dijon mustard, paprika, salt, and black pepper

Stir to combine

Close the Instant Pot lid and set the valve to sealing

Cook on high pressure for 20 minutes

Once done, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure

In a small bowl, mix arrowroot powder with water to create a slurry

Add this to the Instant Pot, stirring well

Press the saut function again and cook for an additional 2-3 minutes until the sauce thickens

Serve hot, garnished with fresh chopped parsley

Best Homemade Brownies

Indulge in the fudgiest, most decadent homemade brownies that are simple to make yet incredibly delicious. Perfect for satisfying your chocolate cravings anytime

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

Warm the oven up to 175F 350C

Prepare a 9x13-inch baking dish by greasing it

Put the butter in a medium-sized saucepan and melt it over low heat

Add the sugar and mix it in well

Take it off the heat and let it cool down a bit

Sift the flour, cocoa powder, and salt together in a different bowl

Add eggs and vanilla extract to the butter mixture and beat them in

Slowly add the flour mixture and stir until it is just combined

Add the chocolate chips and mix them in

Spread out the batter in the baking pan that has been prepared

If you stick a toothpick in the middle and it comes out with wet crumbs, the cake is done

Let it cool all the way down before cutting it into squares

Mexican Quinoa Stuffed Sweet Potatoes

These BBQ-grilled Mexican Quinoa Stuffed Sweet Potatoes are a flavorful and nutritious dish, combining the sweetness of roasted sweet potatoes with a zesty quinoa and veggie filling. Perfect for a hearty and satisfying barbecue meal

Ingredients:

• 4 medium-sized sweet potatoes
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup cherry tomatoes, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Sour cream or Greek yogurt for serving optional

Instructions:

Preheat your BBQ grill to medium-high heat

Wash and scrub sweet potatoes, then pierce them with a fork

Microwave for 8-10 minutes until tender or bake in the BBQ for approximately 45-50 minutes, turning occasionally

In a saucepan, combine quinoa and vegetable broth

Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and quinoa is cooked

In a large bowl, mix cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, olive oil, cumin, chili powder, garlic powder, salt, and pepper

Cut a slit in the cooked sweet potatoes and fluff the insides with a fork

Stuff each sweet potato with the quinoa mixture

Place the stuffed sweet potatoes on the preheated grill for about 5-7 minutes or until they get a nice char

Alternatively, you can use a BBQ-safe tray or foil

Remove from the grill and top with sliced avocado

Squeeze lime wedges over the top

Serve hot, optionally garnished with additional cilantro and a dollop of sour cream or Greek yogurt

Enjoy your delicious Mexican Quinoa Stuffed Sweet Potatoes

Strawberry-Coconut Popsicles

These Strawberry-Coconut Popsicles are a delightful blend of fresh strawberries and creamy coconut milk, sweetened with honey or maple syrup and a hint of vanilla. Theyre perfect for cooling down on a hot day or enjoying as a sweet treat anytime.

Ingredients:

• 2 cups fresh strawberries, hulled
• 1 can 13
• 5 oz coconut milk
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

Put strawberries, coconut milk, honey or maple syrup, vanilla extract, and salt in a blender

Mix everything together until its smooth

Put the mix into popsicle molds

Place popsicle sticks inside the molds

Put it in the freezer for at least 4 hours, or until its completely frozen

Just run the molds under warm water for a second to get the popsicles out of the molds after they are frozen

Take the popsicles out of the molds carefully

You can serve them right away or put them in the freezer for later