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