Ingredients:

• 1 lb dried black beans, rinsed and soaked overnight
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• 1 onion, diced
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• 2 carrots, peeled and chopped
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• 2 celery stalks, chopped
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• 3 cloves garlic, minced
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• 1 tsp cumin
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• 1 tsp smoked paprika
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• 1/2 tsp chili powder
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• 1/2 tsp dried oregano
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• 4 cups vegetable broth
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• 1 ham hock optional for added flavor
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• Salt and pepper to taste
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• 2 bay leaves
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• 2 cups kale, chopped
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• Juice of 1 lime
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• Optional toppings: diced avocado, Greek yogurt, cilantro
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Instructions:

Put black beans that have been soaked, onion, carrots, celery, garlic, cumin, smoked paprika, chili powder, and oregano in a large pot

Put in the vegetable broth and, if you want, the ham hock

Add pepper and salt

Bring the soup to a boil after adding the bay leaves

Cover, lower the heat, and let it simmer for 1

5 to 2 hours, or until the beans are soft

Take out the bay leaves and ham hock

If you want, you can shred the ham hock's meat and go back to the pot

Add the lime juice and chopped kale

For another 5 to 10 minutes, until the soup is hot and the kale has wilted

Make the seasonings taste better

If you want, you can serve it hot with extras like Greek yogurt, chopped cilantro, or diced avocado

Ingredients:

• 1 cup Greek yogurt
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• 1/4 cup granola
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• 1/4 cup fresh berries
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• 1 tablespoon honey
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• 1/4 teaspoon vanilla extract
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Instructions:

In a glass or bowl, start with a layer of Greek yogurt

Add a layer of granola on top of the yogurt

Add fresh berries as the next layer

Drizzle honey over the berries

Sprinkle a touch of vanilla extract for flavor

Repeat the layers until the glass or bowl is filled

Serve immediately or refrigerate for later

Ingredients:

• 4 boneless, skinless chicken breasts
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• 2 tablespoons Tex-Mex seasoning blend
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• 1 cup cooked quinoa
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• 1 cup corn kernels
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• 1 cup black beans, drained and rinsed
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• 1/2 cup diced tomatoes
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• 1/4 cup chopped fresh cilantro
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• 1 avocado, sliced
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• 4 large whole wheat or spinach tortillas
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• 1 cup shredded lettuce
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• 1/2 cup shredded cheddar cheese
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• 1/4 cup Greek yogurt or sour cream
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• Salt and pepper to taste
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• Cooking spray or olive oil
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Instructions:

Preheat grill to medium-high heat

Season chicken breasts with Tex-Mex seasoning, salt, and pepper

Grill chicken for about 6-8 minutes per side, or until fully cooked through

Remove from grill and let rest for a few minutes before slicing thinly

In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, and chopped cilantro

Toss to mix well

Warm tortillas on the grill for about 20-30 seconds per side, or until slightly toasted

Divide quinoa mixture evenly among the tortillas, leaving space in the center

Top each tortilla with sliced grilled chicken, avocado slices, shredded lettuce, shredded cheddar cheese, and a dollop of Greek yogurt or sour cream

Fold in the sides of the tortillas and roll tightly to form wraps

If desired, heat a grill pan or skillet over medium heat and lightly spray with cooking spray or olive oil

Place wraps seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy

Slice wraps in half diagonally and serve immediately

Ingredients:

• 1 cup almond flour
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• 4 oz cream cheese, softened
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• 1/4 cup unsalted butter, softened
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• 1/4 cup granulated erythritol or preferred keto-friendly sweetener
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• 1 large egg
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• 1 tsp vanilla extract
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• 1/2 tsp baking powder
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• Pinch of salt
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Instructions:

Set the oven to 350F 175C and heat it up

Put parchment paper on the bottom of a baking sheet

Put softened cream cheese, butter, erythritol, egg, vanilla extract, baking powder, and salt in a bowl

Mix the ingredients together

Mix everything together well

Using a spoon or cookie scoop, put the dough on the baking sheet that has been prepared, leaving space between each piece

Press down a little on each cookie with your fingers or the back of a spoon

Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown

Take it out of the oven and let it cool for a few minutes on the baking sheet

Then, move it to a wire rack to finish cooling

You can treat yourself to these tasty keto cheesecake cookies without feeling bad about it

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
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• 1/4 cup peanut butter
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• 2 tablespoons soy sauce
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• 2 tablespoons honey
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• 2 cloves garlic, minced
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• 1 tablespoon grated ginger
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• 1 tablespoon lime juice
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• 1/2 teaspoon red pepper flakes adjust to taste
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• Wooden skewers, soaked in water for 30 minutes
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• Salt and pepper to taste
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• Sesame seeds and chopped cilantro for garnish optional
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Instructions:

In a bowl, combine peanut butter, soy sauce, honey, minced garlic, grated ginger, lime juice, and red pepper flakes

Mix well to make the peanut sauce

Set aside

Season the chicken cubes with salt and pepper to taste

Thread the marinated chicken cubes onto the soaked wooden skewers

Preheat your grill or grill pan over medium-high heat

Brush with oil to prevent sticking

Place the chicken skewers on the grill and cook for about 4-5 minutes on each side, or until the chicken is cooked through and has nice grill marks

While grilling, brush the chicken skewers with some of the peanut sauce for added flavor

Once the chicken is cooked, remove the skewers from the grill and let them rest for a few minutes

Serve the chicken skewers with the remaining peanut sauce for dipping

Garnish with sesame seeds and chopped cilantro if desired

Enjoy your delicious Easy Chicken Skewers with Peanut Sauce!

Ingredients:

• 1 cup almond flour
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• 1/2 cup powdered sugar
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• 1/4 cup cocoa powder
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• 1/4 teaspoon salt
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• 1/4 cup aquafaba liquid from canned chickpeas
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• 1/4 cup melted vegan butter
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• 1 teaspoon vanilla extract
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• 1/4 cup dairy-free chocolate chips, melted for dipping
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Instructions:

Set the oven to 350F 175C and heat it up

Butter or oil a mini muffin tin or financier mold

Mix powdered sugar, cocoa powder, salt, and almond flour in a bowl with a whisk

In a different bowl, beat the aquafaba for about 5 minutes, or until it forms stiff peaks

Mix the aquafaba into the almond flour mixture very slowly

Add the melted vegan butter and vanilla extract and mix well

Fill up each muffin tin mold about three quarters of the way to the top with batter

The financiers should be baked for 12 to 15 minutes, or until they are set and have a little golden color around the edges

Cool for 5 minutes in the pan, then move to a wire rack to cool all the way through

Next, dip half of each financier into the melted dairy-free chocolate

Then, put them back on the wire rack to set

Enjoy these treats that are gluten-free and vegan!

Ingredients:

• 1 sheet of pre-made pie crust
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• 2 apples, peeled, cored, and diced
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• 2 tablespoons brown sugar
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• 1 tablespoon granulated sugar
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• 1 teaspoon cinnamon
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• 1/4 teaspoon nutmeg
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• 1 tablespoon lemon juice
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• 1 tablespoon butter, diced
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Instructions:

Warm the oven up to 190C 375F

Cut circles out of the pie crust with a round cutter and press them into mini muffin tin cups

Diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice should all be mixed together in a bowl until the apples are well covered

Put some apple filling in each pie crust cup, and then put a little butter on top of each one

After the oven is hot, bake the pie for 15 to 20 minutes, or until the crust is golden brown and the filling is bubbly

Let it cool down a bit before you serve it

Have fun!

Ingredients:

• 4 large tortillas
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• 1 pound cooked turkey breast, sliced
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• 1 cup shredded cheddar cheese
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• 1/2 cup ranch dressing
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• 1 cup shredded lettuce
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• 1/2 cup diced tomatoes
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• 1/4 cup sliced black olives
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• 1/4 cup sliced red onions
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• Salt and pepper to taste
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Instructions:

Place the tortillas on a clean surface

Each tortilla should have a good tablespoon of ranch dressing spread on it

Spread the turkey slices out evenly on the tortillas and put one in the middle of each one

Add more cheddar cheese shreds to each tortilla's turkey

Lay out diced tomatoes, black olives, red onions, and shreds of lettuce on top of the cheese

Add pepper and salt to taste

Fold the sides of each tortilla in, and then roll them up tight from the bottom to make a wrap

To serve, cut each wrap in half across the middle

You can eat it right away or wrap it up in foil to take with you

Ingredients:

• 1 can 28 oz crushed tomatoes
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• 3 cups vegetable broth
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• 1/2 cup chopped fresh basil leaves
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• 1/4 cup heavy cream
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• 1 cup mini cheese ravioli
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• 2 cloves garlic, minced
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• 1 small onion, chopped
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• Grated Parmesan cheese for garnish
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Instructions:

Put olive oil in a big pot and heat it over medium-low heat

When you add the chopped onion and minced garlic, saut until the onion softens

Set the pot on low heat and add the vegetable broth and crushed tomatoes

Add the heavy cream and chopped basil leaves, and then let it cook for 10 minutes

Add the mini cheese ravioli to the soup and cook them as directed on the package

Add pepper and salt to taste

If you want, you can serve it hot with grated Parmesan cheese and extra basil leaves on top

Ingredients:

• 4 medium sweet potatoes
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• 1 cup black beans, drained and rinsed
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• 1 cup corn kernels
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• 1/2 cup diced red bell pepper
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• 1/2 cup diced red onion
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• 1/2 cup diced tomatoes
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• 1/4 cup chopped cilantro
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• 1 teaspoon cumin
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• 1 teaspoon chili powder
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• Salt and pepper to taste
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• 1/2 cup shredded cheese optional
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• Sour cream or Greek yogurt for serving optional
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Instructions:

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

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

Put the sweet potatoes on a baking sheet and bake them until they are soft, about 45 to 60 minutes

Get the filling ready while the sweet potatoes are baking

Bring black beans, corn, red bell pepper, red onion, tomatoes, cilantro, cumin, chili powder, salt, and pepper to a large bowl

Mix them all together

Turn off the heat and let the sweet potatoes cool a bit after they're done

Each sweet potato should be cut in half lengthwise, and the insides should be fluffed up with a fork

Spread the filling out evenly in the sweet potatoes and press it into the spaces

It you want to use cheese, sprinkle it on top of the stuffed sweet potatoes

Put the stuffed sweet potatoes back in the oven and bake for another 10 minutes, or until they are warm all the way through and the cheese is melted

If you want, you can serve it hot with sour cream or Greek yogurt on top