Ingredients:

• 4 lbs beef ribs
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• 2 lbs chicken wings
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• 1 cup barbecue sauce
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• 1/4 cup olive oil
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• 3 cloves garlic, minced
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• 2 tsp smoked paprika
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• 2 tsp cumin
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• Salt and pepper to taste
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• Wood chips for smoking
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Instructions:

Warm up the fire pit outside until it's about medium-high heat

Olive oil, minced garlic, smoked paprika, cumin, salt, and pepper should all be mixed together in a bowl to make a marinade

The beef ribs and chicken wings should be rubbed all over with the marinade

For at least 30 minutes, let it sit

In a 15-minute soak, sprinkle wood chips over the hot coals to make them smell even better

Cover the grill and put the beef ribs on it

Cook for 30 to 40 minutes, turning them every now and then, until they are browned and cooked the way you like

While the ribs are still cooking, brush barbecue sauce over them to make a sticky glaze

If you want the chicken wings to get crispy and golden brown, put them on the grill for 15 to 20 minutes and turn them every so often while the beef ribs cook

Serve the hot BBQ treats straight from the fire pit and enjoy!

Ingredients:

• 1 cup quinoa, cooked and cooled
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• 1 cup frozen peas, thawed
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• 1/2 cup feta cheese, crumbled
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• 1/4 cup fresh mint leaves, finely chopped
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• 2 eggs
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• 1/4 cup breadcrumbs
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• Salt and pepper to taste
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• 2 tablespoons olive oil for frying
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Instructions:

In a large bowl, combine quinoa, peas, feta, mint, eggs, breadcrumbs, salt, and pepper

Mix the ingredients until well combined and the mixture holds together

Form small patties with your hands, pressing the mixture firmly to shape the fritters

Heat olive oil in a pan over medium heat

Place the fritters in the pan and cook for 3-4 minutes on each side or until golden brown and cooked through

Remove the fritters from the pan and place them on a paper towel to absorb excess oil

Serve the quinoa fritters warm with your favorite dipping sauce or yogurt

Enjoy these delightful pea, mint, and feta quinoa fritters as a perfect spring-time snack!

Ingredients:

• 1 medium cauliflower, chopped into florets
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• 3 cloves garlic, minced
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• 1/4 cup nutritional yeast
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• 1/4 cup unsweetened almond milk
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• 2 tablespoons olive oil
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• 2 tablespoons lemon juice
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• 1 teaspoon onion powder
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• 1/2 teaspoon sea salt
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• 1/4 teaspoon black pepper
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Instructions:

Steam the cauliflower florets until tender, about 8-10 minutes

In a blender, combine steamed cauliflower, minced garlic, nutritional yeast, almond milk, olive oil, lemon juice, onion powder, sea salt, and black pepper

Blend until smooth and creamy, adding more almond milk if needed for desired consistency

Adjust seasoning to taste

Serve over cooked gluten-free pasta or spiralized vegetables

Garnish with chopped parsley or red pepper flakes if desired

Ingredients:

• 2 cups mixed greens e
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• g
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• , arugula, spinach, and kale
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• 1 orange, peeled and segmented
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• 1 grapefruit, peeled and segmented
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• 1 lemon, zest and juice
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• 1/4 cup extra-virgin olive oil
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• 1/4 cup chopped fresh cilantro
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• 1/4 cup sliced red onion
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• 1/4 cup toasted pine nuts
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• Salt and pepper to taste
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• 1 teaspoon red pepper flakes adjust to taste
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Instructions:

Put the mixed greens, orange segments, and grapefruit segments in a large salad bowl

Add the lemon juice, zest, extra-virgin olive oil, and a pinch of salt and pepper to a small bowl

Use a whisk to mix the ingredients together

Pour the dressing over the salad and toss it gently to cover all the leaves and fruit

Add the chopped cilantro, thinly sliced red onion, and toasted pine nuts to the salad

For a spicy kick, add red pepper flakes at the end

Gently toss everything together one more time to mix everything together

Serve right away as a zesty and refreshing citrus salad

Ingredients:

• 4 salmon fillets
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• 1 cup heavy cream
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• 1/2 cup grated Parmesan cheese
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• 1/4 cup chopped fresh parsley
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• 2 cloves garlic, minced
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• 1 tablespoon lemon juice
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• Salt and pepper to taste
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• 1 tablespoon olive oil
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• Optional: 1/4 cup almond flour for topping
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Instructions:

Before you start cooking, heat the oven to 375F 190C

Use olive oil to grease a baking dish

Add salt, pepper, and lemon juice to the salmon fillets

Put the salmon fillets in the baking dish

Put heavy cream, Parmesan cheese, chopped parsley, minced garlic, salt, and pepper in a bowl

Add the cream mixture to the salmon fillets and mix it well

Possible: For a crunchy top, sprinkle almond flour on top

Twenty to twenty-five minutes, or until the salmon is cooked all the way through and the top is golden brown

Enjoy while hot!

Ingredients:

• 1 lb ground beef
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• 4 slices bacon
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• 4 slices Muenster cheese
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• 1 onion, thinly sliced
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• 1/2 cup all-purpose flour
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• 1/2 cup buttermilk
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• 1/2 cup breadcrumbs
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• 1/4 cup mayonnaise
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• 2 tablespoons buffalo sauce
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• 4 burger buns
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• Salt and pepper to taste
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• Oil for frying
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Instructions:

In a pan, cook bacon until it's crispy

Take it out and set it aside

Cut the onion into thin slices and cook them in the same pan until they are golden brown and crispy

Take it out and set it aside

Make 4 patties out of the ground beef that are all the same size

Add pepper and salt

Get a shallow dish and mix the flour, buttermilk, and breadcrumbs together

It's time to fry the onion slices in hot oil until they are golden and crispy

Put paper towels down to dry

In a skillet, cook beef patties for four to five minutes on each side, or until they are done the way you like them

To make the buffalo mayo, mix the mayonnaise and buffalo sauce together in a small bowl

Add a slice of Muenster cheese to top of each beef patty in the last minute of cooking to melt it

Toast the burger buns if you want to

For each burger, put a beef patty on the bottom half of the bun

Then add crispy bacon, crispy onion strings, and a dollop of buffalo mayo

Put the other half of the bun on top

Serve right away and enjoy!

Ingredients:

• 1 cup raw cashews
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• 1 pound carrots, peeled and chopped
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• 1 medium onion, chopped
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• 2 cloves garlic, minced
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• 1 tablespoon fresh ginger, minced
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• 4 cups chicken or vegetable broth
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• 1 tablespoon coconut oil
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• 1 teaspoon ground cumin
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• 1/2 teaspoon ground coriander
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• Salt and pepper to taste
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• Chopped fresh cilantro for garnish
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Instructions:

For optimal effects, soak the raw cashews in water for at least two hours or even overnight

After draining, rinse

Heat the coconut oil in a big pot over medium heat

Add the ginger, minced garlic, and chopped onion

Saut the onions until they become translucent and fragrant

Cook the chopped carrots in the pot for an additional five minutes, stirring now and then

After adding the soaked and drained cashews, pour in the chicken or vegetable broth

Once the mixture reaches a boiling point, lower the heat and simmer the carrots for 20 to 25 minutes, or until they are soft

Puree the soup slowly with an immersion blender or a standard blender until it's creamy and smooth

Add salt, pepper, ground cumin, and ground coriander to taste when preparing the soup

As necessary, adjust the seasoning

Serve the hot Cashew Carrot Ginger Soup with freshly chopped cilantro on top

Have fun!

Ingredients:

• 1
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• 5 lbs beef stew meat
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• 4 potatoes, diced
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• 3 carrots, sliced
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 2 cups beef broth
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• 1 can diced tomatoes
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• 1/4 cup tomato paste
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• 1 tsp thyme
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• 1 tsp rosemary
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• Salt and pepper to taste
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• 2 tbsp flour optional, for thickening
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Instructions:

Beans, carrots, onions, garlic, and beef stew meat should all be put in the slow cooker

Put tomato paste, thyme, rosemary, salt, and pepper in a separate bowl and mix them with beef broth

Add the mixture to the slow cooker and stir it in

Put the lid on top and set the timer for 8 hours on low or 4 hours on high

If you want to make the sauce thicker, mix 2 tablespoons of flour with some water to make a slurry

Then, add it to the stew in the last 30 minutes of cooking and stir it in

Serve hot and enjoy!

Ingredients:

• 1 gluten-free vegan pizza crust
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• 1 cup raw cashews, soaked
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• 1 1/4 cups water
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• 3 tablespoons nutritional yeast
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• 3 cloves garlic, minced
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• 2 tablespoons lemon juice
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• 1/2 teaspoon onion powder
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1/4 cup vegan mozzarella cheese, shredded
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• 1/4 cup sliced cherry tomatoes
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• 2 tablespoons chopped fresh basil
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• 1 tablespoon olive oil
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Instructions:

Warm the oven up to 425F 220C

Soak cashews in water for a few hours

Add nutritional yeast, onion powder, salt, pepper, lemon juice, and minced garlic to a blender

If you need to, add more water to get the consistency you want

Blend until smooth and creamy

Put the vegan pizza crust that doesn't have gluten on a baking sheet that has been lined with parchment paper

Cover the pizza crust with the garlic alfredo sauce and spread it out evenly

Put some vegan mozzarella cheese on top of the sauce

Add chopped fresh basil and sliced cherry tomatoes on top

Add the toppings and drizzle with olive oil

For 12 to 15 minutes, or until the crust is golden and the toppings are warm all the way through, bake in an oven that has already been heated up

Take it out of the oven and let it cool down a bit before cutting it

Serve and have fun!