Ingredients:

• 1 bag of tortilla chips
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• 1 cup of vegan cheese shreds
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• 1/2 cup of black beans, cooked and drained
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• 1/2 cup of corn kernels, canned or frozen
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• 1/4 cup of diced tomatoes
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• 1/4 cup of diced red onions
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• 1/4 cup of sliced black olives
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• 1/4 cup of sliced pickled jalapeos
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• 1/4 cup of guacamole
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• 1/4 cup of vegan sour cream
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• 1 tablespoon of chopped fresh cilantro
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• 1 tablespoon of lime juice
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• Salt and pepper to taste
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Instructions:

Set the oven temperature to 175C 350F

Line a sizable baking sheet or ovenproof platter with the tortilla chips and spread them evenly

Over the tortilla chips, evenly distribute the vegan cheese shreds

Arrange the corn and black beans equally on top of the cheese and chips

Bake for approximately ten minutes in a preheated oven, or until the cheese is melted and the nachos are thoroughly heated

While the nachos are baking, prepare the toppings by combining in a bowl the diced tomatoes, chopped cilantro, pickled jalapeos, red onions, and black olives

Add the lime juice and guacamole to a different bowl, then season with salt and pepper to taste

Take the nachos out of the oven when they're ready

Drizzle the guacamole and tomato-onion-olive mixture over the warm nachos

Top the nachos with a vegan sour cream drizzle

After serving, savor your plant-based nachos!

Ingredients:

• 1 cup strawberries, hulled and sliced
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• 2 tablespoons balsamic vinegar
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• 4 slices bread
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• 4 ounces fresh mozzarella cheese, sliced
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• 8 fresh basil leaves
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• 2 tablespoons butter, softened
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Instructions:

Preheat oven to 375F 190C

In a small bowl, toss sliced strawberries with balsamic vinegar until coated

Spread the strawberries in a single layer on a baking sheet and roast for 15-20 minutes, or until softened and slightly caramelized

Set aside

Spread butter on one side of each bread slice

On the unbuttered side of 2 bread slices, layer mozzarella cheese, roasted strawberries, and basil leaves

Top with the remaining bread slices, buttered side out

Heat a skillet over medium heat and place the sandwiches in the skillet

Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted

Remove from skillet and serve hot

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1 can condensed cream of chicken soup
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• 1 cup chicken broth
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• 1 box stuffing mix
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• 1 cup shredded cheddar cheese
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Instructions:

Place chicken breasts in the bottom of the slow cooker

In a bowl, mix together condensed cream of chicken soup and chicken broth

Pour over the chicken

Prepare stuffing mix according to package instructions and spoon on top of the chicken and soup mixture

Cover and cook on low for 4-6 hours or until chicken is cooked through

Sprinkle shredded cheddar cheese over the chicken and stuffing during the last 30 minutes of cooking

Once cheese is melted and chicken is cooked through, serve hot

Ingredients:

• 2 cups white beans, soaked and drained
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• 6 cups chicken broth
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• 1 onion, finely chopped
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• 3 cloves garlic, minced
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• 1 carrot, diced
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• 4 slices bacon, chopped
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• 1/2 cup celery, chopped
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• 2 teaspoons thyme, dried
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• Salt and pepper to taste
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• 1/4 cup unsalted butter
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• 1 teaspoon cumin
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• 1/2 teaspoon paprika
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• 1/4 teaspoon cayenne pepper
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• Fresh parsley for garnish
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Instructions:

Put onion, garlic, carrot, bacon, celery, thyme, salt, and pepper in a large pot

Add the white beans and stir them around

Once it starts to boil, lower the heat and let it cook for another hour and a half to two hours, or until the beans are soft

Melt the butter in a small saucepan over medium-low heat until it turns brown

Stir in the cayenne pepper, paprika, and cumin for one to two minutes

Take it off the heat

Make half of the soup smooth in a blender, then add it back to the pot

Add the seasoned brown butter and mix it in

Let the flavors blend for another 15 to 20 minutes by simmering

If necessary, change the seasoning

Add fresh parsley to the top of the hot soup before serving

Have fun!

Ingredients:

• 2 cups almond flour
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• 1/4 cup powdered erythritol or preferred keto-friendly sweetener
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• 1/2 cup butter, melted
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• 3 8 oz packages cream cheese, softened
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• 3/4 cup powdered erythritol or preferred keto-friendly sweetener
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• 3 large eggs
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• 1 tsp vanilla extract
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• 1/2 cup sour cream
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• 1 cup fresh cherries, pitted and halved
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• 1/4 cup water
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• 2 tbsp powdered erythritol or preferred keto-friendly sweetener
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Instructions:

Preheat oven to 325F 165C

In a bowl, mix almond flour, 1/4 cup powdered erythritol, and melted butter

Press the mixture into the bottom of a 9-inch springform pan to form the crust

Bake for 10 minutes, then set aside to cool

In a large mixing bowl, beat cream cheese and 3/4 cup powdered erythritol until smooth

Add eggs, one at a time, mixing well after each addition

Stir in vanilla extract and sour cream until well combined

Pour the cheesecake mixture over the cooled crust

Bake for 45-50 minutes or until the center is almost set

Remove from the oven and let it cool completely

In a saucepan, combine cherries, water, and 2 tbsp powdered erythritol

Cook over medium heat until cherries soften and the mixture thickens slightly, about 5-7 minutes

Allow the cherry topping to cool, then spread it over the cheesecake

Refrigerate for at least 4 hours or overnight before serving

Slice and enjoy!

Ingredients:

• 1 cup butter, softened
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• 1 cup granulated sugar
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• 1 cup brown sugar, packed
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 cups all-purpose flour
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• 1 cup cocoa powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 2 cups chocolate chips
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Instructions:

Preheat the oven to 350F 175C

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the chocolate chips, distributing them evenly throughout the cookie dough

Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving some space between each cookie

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft

Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely

Once cooled, enjoy your delicious chocolate chocolate chip cookies!

Ingredients:

• 1 ripe banana
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• 1/2 cup rolled oats
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• 1/2 cup Greek yogurt
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• 1/2 cup almond milk
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• 1 tablespoon honey
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• 1/2 teaspoon cinnamon
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• 1/2 teaspoon vanilla extract
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• 1 tablespoon almond butter
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• 1/2 cup frozen mixed berries
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• Ice cubes optional
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Instructions:

Place all ingredients in a blender

Blend until smooth and creamy

If desired, add ice cubes and blend again for a colder texture

Pour into a glass and enjoy!

Ingredients:

• 2 cups strawberries, sliced
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• 2 cups blueberries
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• 1 cup raspberries
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• 1 cup blackberries
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• 1 cup pomegranate arils
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• 1 tablespoon fresh mint leaves, chopped
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• 1 tablespoon lime juice
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• 1 tablespoon powdered erythritol or sweetener of choice
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Instructions:

In a large bowl, combine the strawberries, blueberries, raspberries, blackberries, and pomegranate arils

Add the chopped mint leaves to the bowl

Drizzle lime juice over the fruit

Sprinkle powdered erythritol over the fruit salad

Gently toss everything together until the fruit is evenly coated with the lime juice and erythritol

Refrigerate the fruit salad for at least 30 minutes before serving to allow the flavors to meld

Serve chilled and enjoy this refreshing holiday fruit salad!

Ingredients:

• 4 cups chopped kale
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• 4 cups chopped chard
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• 1/2 cup sliced almonds
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• 1/2 cup dried cranberries
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• 1/4 cup crumbled feta cheese
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• 1/4 cup chopped red onion
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• 1/4 cup extra virgin olive oil
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• 2 tablespoons maple syrup
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• 2 tablespoons apple cider vinegar
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• 1 teaspoon Dijon mustard
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• Salt and pepper to taste
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Instructions:

Put the chopped chard and kale in a large salad bowl

Toast the almond slices over medium heat in a small skillet for about 3 to 4 minutes, or until they get a light brown color

Take it off the heat and let it cool down

Put the greens in a salad bowl and add the feta cheese crumbles, dried cranberries, and chopped red onion

For the vinaigrette, put the extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a separate small bowl

Mix them together with a whisk

Spray the maple vinaigrette on top of the salad, then toss it all together to cover the greens and toppings evenly

Serve right away as a tasty and healthy green power salad

Ingredients:

• 1 can 15 oz white beans, drained and rinsed
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• 1 tablespoon lemon juice
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• 2 tablespoons chopped fresh dill
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• 2 tablespoons chopped fresh chives
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• 1 clove garlic, minced
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• Salt and pepper to taste
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Instructions:

In a food processor, combine white beans, lemon juice, dill, chives, and minced garlic

Blend until smooth, scraping down the sides as needed

Season with salt and pepper to taste

Transfer the dip to a serving bowl

Garnish with additional chopped fresh dill and chives if desired

Serve with vegetable sticks, crackers, or bread