Ingredients:

• 4 medium-sized sweet potatoes
• 
  
• 1 cup quinoa, rinsed
• 
  
• 2 cups black beans, cooked
• 
  
• 1 cup corn kernels
• 
  
• 1 red bell pepper, diced
• 
  
• 1/2 cup red onion, finely chopped
• 
  
• 1 teaspoon cumin
• 
  
• 1 teaspoon chili powder
• 
  
• 1/2 teaspoon smoked paprika
• 
  
• Salt and pepper to taste
• 
  
• 1 tablespoon olive oil
• 
  
• 1/4 cup fresh cilantro, chopped
• 
  
• 1/4 cup green onions, sliced
• 
  
• 1 lime, cut into wedges
• 
  

Instructions:

Turn on the oven and heat it up to 400F 200C

Clean the sweet potatoes and use a fork to poke holes in them

For 45 to 60 minutes, or until soft

Meanwhile, follow the directions on the package to cook the quinoa

Set olive oil on medium heat in a large pan

Put in the red onion and cook it until it turns clear

Put in corn, cumin, chili powder, smoked paprika, salt, and pepper

Bring it to a boil

Add the black beans and cooked quinoa and mix well

Cook for another three to five minutes, or until everything is well mixed and hot

Make a hole in each sweet potato and use a fork to fluff up the inside

Mix the quinoa and beans together and add them to the sweet potatoes

Add the Chipotle Lime Sauce's parts to a small bowl and mix them together: Salt, pepper, and the juice of one lime

Put the Chipotle Lime Sauce on top of the sweet potatoes that have been stuffed

Put fresh cilantro and sliced green onions on top

Put lime wedges on the side and serve

Ingredients:

• 1 cup quinoa, rinsed
• 
  
• 2 cups water
• 
  
• 1 can 15 oz chickpeas, drained and rinsed
• 
  
• 1 cucumber, diced
• 
  
• 1 bell pepper, diced
• 
  
• 1 cup cherry tomatoes, halved
• 
  
• 1/4 cup red onion, finely chopped
• 
  
• 1/4 cup fresh parsley, chopped
• 
  
• 1/4 cup fresh mint, chopped
• 
  
• 1/4 cup lemon juice
• 
  
• 2 tablespoons tahini
• 
  
• 2 tablespoons olive oil
• 
  
• 1 clove garlic, minced
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a medium saucepan, combine quinoa and water

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

In a large bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, parsley, and mint

In a small bowl, whisk together lemon juice, tahini, olive oil, garlic, salt, and pepper to make the dressing

Pour the dressing over the salad and toss to coat evenly

Serve immediately or refrigerate for later

Enjoy!

Ingredients:

• 2 cups broccoli florets
• 
  
• 1/4 cup red bell pepper, thinly sliced
• 
  
• 1/4 cup carrots, julienned
• 
  
• 2 tablespoons sliced almonds
• 
  
• 2 green onions, chopped
• 
  
• 2 tablespoons sesame oil
• 
  
• 1 tablespoon rice vinegar
• 
  
• 1 tablespoon soy sauce
• 
  
• 1/2 teaspoon ginger, minced
• 
  
• 1/2 teaspoon garlic, minced
• 
  
• 1/4 teaspoon red pepper flakes adjust to taste
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Blanch the broccoli florets for two to three minutes in boiling water, then put them right into an ice bath to stop the cooking process

Let it drain well

Put the broccoli that has been blanched, the red bell pepper, the carrots, the sliced almonds, and the chopped green onions in a large bowl

Mix the rice vinegar, soy sauce, minced garlic and ginger, red pepper flakes, and sesame oil in a small bowl using a whisk

Add pepper and salt to taste

Put the salad ingredients in a bowl

Add the dressing

Toss the salad to cover everything

In order for the flavors to blend, put the salad in the fridge for at least 30 minutes before serving

If you want, you can serve it cold and top it with more sliced almonds and green onions

Have fun with your tasty Asian-spiced low-carb broccoli salad!

Ingredients:

• 3 cups semi-sweet chocolate chips
• 
  
• 1 can 14 ounces sweetened condensed milk
• 
  
• 1/4 cup unsalted butter
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1 1/2 cups Reese's Pieces candies
• 
  

Instructions:

Put parchment paper around the edges of an 8x8 inch 20x20 cm square baking pan, leaving some overhang to make it easy to take off later

Put the chocolate chips, sweetened condensed milk, and butter in a bowl that can go in the microwave

Stir the mixture every 30 seconds while heating it in the microwave until it is smooth and well mixed

Add the vanilla extract and mix well

It's time to add 1 cup of Reese's Pieces candies to the fudge

Put the fudge mix into the pan that has been prepared and spread it out evenly

The last 1/2 cup of Reese's Pieces candies should be pressed onto the top of the fudge

Put the fudge in the fridge for at least two hours, or until it sets and is firm

When the fudge is cool, use the extra piece of parchment paper to lift it out of the pan

Make bars or squares out of the fudge

Serve and have fun!

Ingredients:

• 1 1/4 cups all-purpose flour
• 
  
• 1/4 cup granulated sugar
• 
  
• 1/2 cup unsalted butter, chilled and diced
• 
  
• 1/4 teaspoon salt
• 
  
• 1/4 cup almond flour
• 
  
• 1/2 cup powdered sugar
• 
  
• 1/4 cup unsalted butter, softened
• 
  
• 1 large egg
• 
  
• 1/2 teaspoon almond extract
• 
  
• 1 cup fresh blueberries
• 
  
• 1 tablespoon granulated sugar
• 
  
• 1 tablespoon apricot preserves
• 
  

Instructions:

Preheat oven to 375F 190C

In a food processor, pulse together all-purpose flour, granulated sugar, chilled diced butter, and salt until mixture resembles coarse crumbs

Press mixture into bottom and up sides of a 9-inch tart pan with removable bottom

Prick bottom of crust with a fork

Bake for 15-18 minutes or until lightly golden

Let cool completely

In a mixing bowl, beat together almond flour, powdered sugar, softened butter, egg, and almond extract until smooth and creamy

Spread almond cream filling evenly over cooled tart crust

In a small saucepan, heat blueberries, granulated sugar, and apricot preserves over medium heat, stirring occasionally, until blueberries start to burst and mixture thickens slightly, about 5 minutes

Remove from heat and let cool slightly

Spread blueberry mixture over almond cream filling in tart shell

Chill tart in refrigerator for at least 1 hour before serving

Slice and enjoy!

Ingredients:

• 4 medium-sized sweet potatoes
• 
  
• 1 cup quinoa, rinsed
• 
  
• 2 cups black beans, cooked
• 
  
• 1 cup corn kernels
• 
  
• 1 red bell pepper, diced
• 
  
• 1/2 cup red onion, finely chopped
• 
  
• 1 teaspoon cumin
• 
  
• 1 teaspoon chili powder
• 
  
• 1/2 teaspoon smoked paprika
• 
  
• Salt and pepper to taste
• 
  
• 1 tablespoon olive oil
• 
  
• 1/4 cup fresh cilantro, chopped
• 
  
• 1/4 cup green onions, sliced
• 
  
• 1 lime, cut into wedges
• 
  

Instructions:

Turn on the oven and heat it up to 400F 200C

Clean the sweet potatoes and use a fork to poke holes in them

For 45 to 60 minutes, or until soft

Meanwhile, follow the directions on the package to cook the quinoa

Set olive oil on medium heat in a large pan

Put in the red onion and cook it until it turns clear

Put in corn, cumin, chili powder, smoked paprika, salt, and pepper

Bring it to a boil

Add the black beans and cooked quinoa and mix well

Cook for another three to five minutes, or until everything is well mixed and hot

Make a hole in each sweet potato and use a fork to fluff up the inside

Mix the quinoa and beans together and add them to the sweet potatoes

Add the Chipotle Lime Sauce's parts to a small bowl and mix them together: Salt, pepper, and the juice of one lime

Put the Chipotle Lime Sauce on top of the sweet potatoes that have been stuffed

Put fresh cilantro and sliced green onions on top

Put lime wedges on the side and serve

Ingredients:

• 1 cup quinoa, rinsed
• 
  
• 2 cups water
• 
  
• 1 can 15 oz chickpeas, drained and rinsed
• 
  
• 1 cucumber, diced
• 
  
• 1 bell pepper, diced
• 
  
• 1 cup cherry tomatoes, halved
• 
  
• 1/4 cup red onion, finely chopped
• 
  
• 1/4 cup fresh parsley, chopped
• 
  
• 1/4 cup fresh mint, chopped
• 
  
• 1/4 cup lemon juice
• 
  
• 2 tablespoons tahini
• 
  
• 2 tablespoons olive oil
• 
  
• 1 clove garlic, minced
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a medium saucepan, combine quinoa and water

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

In a large bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, parsley, and mint

In a small bowl, whisk together lemon juice, tahini, olive oil, garlic, salt, and pepper to make the dressing

Pour the dressing over the salad and toss to coat evenly

Serve immediately or refrigerate for later

Enjoy!

Ingredients:

• 1 cup rolled oats
• 
  
• 1 cup all-purpose flour
• 
  
• 1/2 teaspoon baking soda
• 
  
• 1/2 teaspoon ground cinnamon
• 
  
• 1/4 teaspoon salt
• 
  
• 1/2 cup unsalted butter, softened
• 
  
• 1/2 cup granulated sugar
• 
  
• 1/4 cup packed light brown sugar
• 
  
• 1 large egg
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1/2 cup powdered sugar
• 
  
• 1-2 tablespoons milk
• 
  
• 1/2 teaspoon vanilla extract
• 
  

Instructions:

Rolling oats, all-purpose flour, baking soda, cinnamon, and salt should all be mixed together in a bowl

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

Add the egg and vanilla extract and mix them in well

Mix the dry ingredients into the wet ingredients one at a time until a dough forms

Put the dough in the fridge for at least 30 minutes with the lid on

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Place round tablespoons of dough about 2 inches apart on the baking sheet that has been prepared

Make each ball of dough a little flatter with the back of a spoon

For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies

Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way

To make the vanilla icing, mix the powdered sugar, milk, and vanilla extract in a small bowl with a whisk

Cover the cookies with the vanilla icing and let them cool

Before you serve, let the frosting set for a few minutes

Have fun with these tasty oatmeal cookies iced with vanilla icing!

Ingredients:

• 1 can 16 ounces refried beans
• 
  
• 1 package 1 ounce taco seasoning mix
• 
  
• 1 cup sour cream
• 
  
• 1 cup salsa
• 
  
• 1 cup shredded lettuce
• 
  
• 1 cup shredded cheddar cheese
• 
  
• 1 medium tomato, diced
• 
  
• 1/4 cup sliced black olives
• 
  
• 1/4 cup chopped green onions
• 
  

Instructions:

Put the refried beans and taco seasoning in a medium bowl and mix them together until they are well mixed

On a serving platter, spread the bean mixture out evenly

Put the salsa on top of the bean mixture first, then the sour cream

Add chopped green onions, diced tomato, sliced black olives, shredded cheddar cheese, and shredded lettuce on top of the sour cream

Put it in the fridge until you're ready to serve it with tortilla chips or serve it right away

Ingredients:

• 1 lb boneless pork shoulder, sliced
• 
  
• 1/4 cup soy sauce
• 
  
• 1/4 cup rice vinegar
• 
  
• 3 cloves garlic, minced
• 
  
• 1 tbsp brown sugar
• 
  
• 1 tsp ground ginger
• 
  
• 1/2 cup chicken broth
• 
  
• 1 cup shredded carrots
• 
  
• 1 cup sliced cucumber
• 
  
• 1/4 cup chopped cilantro
• 
  
• 2 cups cooked rice
• 
  
• 4 tbsp mayonnaise
• 
  
• 2 tbsp Sriracha sauce
• 
  

Instructions:

In a slow cooker, combine pork, soy sauce, rice vinegar, garlic, brown sugar, ginger, and chicken broth

Cover and cook on low for 6-8 hours, until pork is tender

Remove pork from slow cooker and shred with a fork

Return shredded pork to slow cooker and stir in carrots

Cover and cook on low for an additional 30 minutes

To serve, divide rice among bowls and top with pork mixture, cucumber slices, and cilantro

Mix together mayonnaise and Sriracha, drizzle over bowls

Enjoy!