Ingredients:

• 1 lb ground beef
• 
  
• 1 small onion, diced
• 
  
• 1 can 15 oz black beans, drained and rinsed
• 
  
• 1 can 15 oz diced tomatoes with green chilies, undrained
• 
  
• 1 cup frozen corn kernels
• 
  
• 1 package 8 oz cream cheese, cubed
• 
  
• 2 cups shredded Mexican blend cheese
• 
  
• 1 teaspoon chili powder
• 
  
• 1 teaspoon cumin
• 
  
• Salt and pepper to taste
• 
  
• Tortilla chips, for serving
• 
  

Instructions:

In a skillet over medium heat, cook ground beef and onion until beef is browned and onion is softened

Drain excess fat

Transfer cooked beef and onion mixture to a slow cooker

Add black beans, diced tomatoes with green chilies, corn, cream cheese, shredded cheese, chili powder, cumin, salt, and pepper to the slow cooker

Stir to combine

Cover and cook on low for 2-3 hours, or until cheese is melted and dip is heated through, stirring occasionally

Once heated through, stir the dip to ensure ingredients are well combined

Serve warm with tortilla chips for dipping

Ingredients:

• 1 cup caramel sauce
• 
  
• 1 cup toffee bits
• 
  
• 8 oz cream cheese, softened
• 
  
• 1/4 cup powdered sugar
• 
  
• 1 teaspoon vanilla extract
• 
  
• Apples, sliced, for serving
• 
  

Instructions:

Beat cream cheese in a bowl until it's smooth

Mix in the vanilla extract and powdered sugar until everything is well mixed

Place the mix on a plate for serving

Add the caramel sauce to the cream cheese mix

Spread out the toffee bits on top of the caramel sauce

Apple slices should be on the side for dipping

Ingredients:

• 1 lb chicken thighs, diced
• 
  
• 1 lb sausage such as Andouille or chorizo, sliced
• 
  
• 1 lb shrimp, peeled and deveined
• 
  
• 2 tbsp olive oil
• 
  
• 1 onion, diced
• 
  
• 2 bell peppers, diced
• 
  
• 3 celery stalks, diced
• 
  
• 4 cloves garlic, minced
• 
  
• 1 can diced tomatoes 14 oz
• 
  
• 4 cups chicken broth
• 
  
• 2 bay leaves
• 
  
• 1 tsp thyme
• 
  
• 1 tsp oregano
• 
  
• 1/2 tsp cayenne pepper
• 
  
• Salt and pepper to taste
• 
  
• Chopped parsley for garnish
• 
  

Instructions:

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

Chopped onion, bell pepper, celery, and garlic should be added

About 5 minutes of cooking will soften the food

Put in sausage slices and diced chicken thighs

After about 8 minutes, the food will be browned

Add the chicken broth, bay leaves, thyme, oregano, and cayenne pepper, then stir them in

Turn the heat down to low and let it cook for 20 minutes

It will take about 5 minutes of cooking after adding the shrimp until they are pink and fully cooked

Add pepper and salt to taste

Serve hot with chopped parsley on top

Ingredients:

• 6 eggs
• 
  
• 1/2 cup coconut flour
• 
  
• 1/4 cup coconut oil, melted
• 
  
• 1/2 teaspoon baking powder
• 
  
• 1/2 teaspoon sea salt
• 
  
• 1/4 teaspoon black pepper
• 
  
• 1/4 cup chopped spinach
• 
  
• 1/4 cup diced bell peppers
• 
  
• 1/4 cup diced onions
• 
  
• 1/4 cup cooked bacon, chopped
• 
  
• 1/4 cup diced tomatoes
• 
  
• 1/4 cup almond milk
• 
  

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, whisk together eggs, coconut flour, coconut oil, baking powder, sea salt, and black pepper until smooth

Stir in chopped spinach, diced bell peppers, onions, bacon, tomatoes, and almond milk until well combined

Grease a muffin tin or line with parchment paper liners

Pour the batter evenly into each muffin cup

Bake for 20-25 minutes or until the muffins are set and golden brown

Allow the muffins to cool slightly before serving

Enjoy your Paleo Keto Breakfast Muffins!

Ingredients:

• 1 cup cream cheese, softened
• 
  
• 1/2 cup sugar
• 
  
• 2 large eggs
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1 cup all-purpose flour
• 
  
• 1 teaspoon baking powder
• 
  
• 1/2 teaspoon baking soda
• 
  
• 1/4 teaspoon salt
• 
  
• 1/2 cup unsalted butter, melted
• 
  
• 2 medium apples, peeled and diced
• 
  
• 1/2 cup chopped walnuts
• 
  
• 1 cup whipped cream
• 
  
• Caramel sauce for drizzling
• 
  

Instructions:

Preheat the oven to 350F 175C

In a large bowl, beat cream cheese, sugar, eggs, and vanilla until smooth

In a separate bowl, whisk together flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the cream cheese mixture, mixing well

Stir in melted butter until the batter is smooth

Fold in diced apples and chopped walnuts

Pour the batter into a greased and floured cake pan

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean

Allow the cake to cool completely, then crumble it into parfait-sized pieces

In serving glasses, layer the cake crumbles with whipped cream

Drizzle caramel sauce over each layer

Repeat the layers until the glasses are filled

Chill the parfaits in the refrigerator for at least 2 hours before serving

Garnish with additional whipped cream and chopped walnuts before serving

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 
  
• 2 cups shredded cabbage
• 
  
• 1 cup sliced shiitake mushrooms
• 
  
• 2 cloves garlic, minced
• 
  
• 1 tablespoon fresh ginger, grated
• 
  
• 2 tablespoons coconut aminos
• 
  
• 1 tablespoon olive oil
• 
  
• Salt and pepper to taste
• 
  
• Sesame seeds for garnish
• 
  

Instructions:

Combine grated ginger, minced garlic, coconut aminos, salt, and pepper in a bowl

For fifteen minutes, marinate the bite-sized pieces of chicken thighs in the mixture

Heat the olive oil in a big skillet over medium-high heat

Add the marinated chicken pieces and cook for 5 to 7 minutes, or until browned and cooked through

Take out the cooked chicken and place it aside in a skillet

Add the sliced shiitake mushrooms to the same skillet and cook for 2 to 3 minutes, or until they begin to soften

Stir-fry the shredded cabbage for an additional three to four minutes, or until it becomes tender

Put the cooked chicken back into the skillet and mix everything for a few minutes

Serve hot, garnished with sesame seeds

Savor the delicious Paleo Ginger Chicken with Shiitake and Cabbage!

Ingredients:

• 1
• 
  
• 5 lb chicken breasts, sliced
• 
  
• 1 onion, thinly sliced
• 
  
• 3 cloves garlic, minced
• 
  
• 1 tbsp olive oil
• 
  
• 1 tbsp lemon juice
• 
  
• 1 tbsp Greek seasoning blend
• 
  
• Salt and pepper to taste
• 
  
• 1/2 cup chicken broth
• 
  
• 4 pita breads
• 
  
• Tzatziki sauce, for serving
• 
  
• Chopped tomatoes, cucumbers, and lettuce, for garnish
• 
  

Instructions:

Put olive oil, sliced onions, and minced garlic in the Instant Pot

Cook the onions until they become clear

Salt, pepper, lemon juice, sliced chicken breasts, and chicken broth should all be put into the Instant Pot

Put the Instant Pot's lid back on and set it to Manual for 8 minutes on high pressure

Once you're done, let the pressure drop naturally for 5 minutes

Then, manually let go of any remaining pressure

Take off the lid and use two forks to shred the chicken

Warm pita breads and put chicken gyros on them

Top with tzatziki sauce, chopped tomatoes, cucumbers, and lettuce

Ingredients:

• 4 potatoes, diced
• 
  
• 1 pound kielbasa, sliced
• 
  
• 1 onion, sliced
• 
  
• 2 cups shredded cabbage
• 
  
• 2 tablespoons olive oil
• 
  
• 2 cloves garlic, minced
• 
  
• Salt and pepper to taste
• 
  
• 1 tablespoon apple cider vinegar
• 
  
• 1 teaspoon mustard
• 
  
• 1 teaspoon honey
• 
  
• Chopped parsley for garnish
• 
  

Instructions:

In a large skillet, heat olive oil over medium heat

Add diced potatoes and cook until golden brown and tender, about 10 minutes

Push potatoes to one side of the skillet and add kielbasa slices

Cook until browned, about 5 minutes

Add sliced onion and shredded cabbage to the skillet

Cook until cabbage is wilted and onions are translucent, about 5 minutes

Stir in minced garlic and cook for another minute

In a small bowl, whisk together apple cider vinegar, mustard, and honey

Pour the vinegar mixture over the potato mixture in the skillet

Stir to combine and cook for an additional 2-3 minutes

Season with salt and pepper to taste

Serve hot, garnished with chopped parsley

Ingredients:

• 6 hard-boiled eggs
• 
  
• 2 tablespoons mayonnaise
• 
  
• 1 teaspoon Dijon mustard
• 
  
• 1/2 teaspoon white vinegar
• 
  
• 1/2 teaspoon salt
• 
  
• 1/4 teaspoon black pepper
• 
  
• Paprika for garnish
• 
  
• Chopped fresh chives for garnish
• 
  

Instructions:

Cut the hard-boiled eggs in half lengthwise

Carefully remove the yolks and place them in a bowl

Mash the yolks with a fork until they are smooth

Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks

Mix until well combined

Spoon or pipe the yolk mixture back into the egg white halves

Garnish with a sprinkle of paprika and chopped fresh chives

Refrigerate for at least 30 minutes before serving

Enjoy your delicious deviled eggs!