Ingredients:

• 150g Prosciutto
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• 150g Salami
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• 150g Chorizo
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• 200g Brie cheese
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• 200g Camembert cheese
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• 150g Gouda cheese
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• 150g Blue cheese
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• 1/2 cup Grapes
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• 1/2 cup Strawberries
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• 1/2 cup Mixed nuts
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• 1/4 cup Olives
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• 1/4 cup Pickles
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• 1/4 cup Fig jam
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• 1/4 cup Honey
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• Crackers and baguette slices for serving
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Instructions:

Arrange the Prosciutto, Salami, and Chorizo on the board, folding and rolling them for an attractive presentation

Place the Brie, Camembert, Gouda, and Blue cheese on the board, spacing them evenly

Add clusters of grapes and sliced strawberries for a burst of freshness

Scatter mixed nuts, olives, and pickles around the board for variety and texture

Drizzle fig jam and honey in small bowls on the board for dipping

Fill any gaps with crackers and baguette slices to complete the spread

Serve and enjoy your swoon-worthy charcuterie board!

Ingredients:

• 1 lb large shrimp, peeled and deveined
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• 1 cup shredded cabbage
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• 1/2 cup shredded carrots
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• 1/2 cup mayonnaise
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• 1 tbsp apple cider vinegar
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• 1 tbsp honey
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• 1/2 tsp celery seed
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• 1/2 tsp salt
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• 1/4 tsp black pepper
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• 1/4 tsp cayenne pepper
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• 8 small flour tortillas
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• 1/4 cup chopped fresh cilantro
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• 1 lime, cut into wedges
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Instructions:

To make the coleslaw dressing, put the honey, celery seed, salt, black pepper, and cayenne pepper in a large bowl and mix them together

Add the carrots and cabbage shreds to the dressing and mix them together

Put the coleslaw in the fridge while you get the shrimp ready

Place the pan on medium-high heat and add a little oil

The shrimp should be cooked for two to three minutes on each side, or until they turn pink and opaque

Take it off the heat

You can warm the flour tortillas up in a dry pan or the microwave for a short time

To make the tacos, put some coleslaw on each tortilla, then add cooked shrimp and chopped cilantro on top

Serve with wedges of lime to squeeze over the tacos

Have fun with your delicious shrimp tacos!

Ingredients:

• 1 lb mushrooms, stems removed
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• 1/2 lb ground turkey
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• 1/4 cup almond flour
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• 1/4 cup diced onion
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• 2 cloves garlic, minced
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• 2 tbsp chopped parsley
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• 1 tsp dried thyme
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• 1/2 tsp sea salt
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• 1/4 tsp black pepper
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• 2 tbsp olive oil
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Instructions:

Preheat oven to 375F 190C

In a skillet, heat olive oil over medium heat

Add diced onion and minced garlic, and cook until softened

Add ground turkey to the skillet, breaking it apart with a spatula, and cook until browned

Stir in almond flour, chopped parsley, dried thyme, sea salt, and black pepper

Cook for another 2-3 minutes until well combined

Stuff each mushroom cap with the turkey mixture, pressing it in firmly

Place stuffed mushrooms on a baking sheet lined with parchment paper

Bake in the preheated oven for 20-25 minutes, until mushrooms are tender and filling is cooked through

Serve warm and enjoy!

Ingredients:

• 200g vegan dark chocolate
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• 200ml coconut cream
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• 2 tbsp maple syrup
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• 1 tsp vanilla extract
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• 200g vegan digestive biscuits
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• 100g vegan butter, melted
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• Fresh berries for garnish optional
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Instructions:

Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin

Mix the melted vegan butter with the biscuit crumbs until well combined

Press the biscuit mixture into the base and up the sides of a tart tin, using the back of a spoon to flatten and compact it

Place the tin in the fridge to chill while you prepare the ganache

In a saucepan, heat the coconut cream until it just begins to simmer

Remove from heat and add the vegan dark chocolate, maple syrup, and vanilla extract to the saucepan

Let it sit for a minute to allow the chocolate to melt

Stir the mixture until smooth and creamy, ensuring there are no lumps

Pour the ganache over the chilled biscuit base in the tart tin

Smooth the ganache with a spatula and return the tart to the fridge to set for at least 2 hours, or until firm

Once set, remove the tart from the tin and garnish with fresh berries if desired

Slice and serve chilled

Enjoy!

Ingredients:

• 2 large eggs
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• 1/2 cup all-purpose flour
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• 1/2 cup milk
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• 2 tablespoons granulated sugar
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• 1/2 teaspoon vanilla extract
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• 1/4 teaspoon salt
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• 2 tablespoons unsalted butter
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• Powdered sugar for garnish
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• Fresh berries for garnish optional
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Instructions:

Preheat your oven to 425F 220C

In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt

Blend until the batter is smooth

Place the butter in a 9-inch ovenproof skillet or baking dish and put it in the preheated oven until the butter melts and begins to sizzle

Pour the blended batter into the hot skillet with the melted butter

Be careful as it may splatter a bit

Bake in the oven for 15-20 minutes or until the German pancake puffs up and turns golden brown

Remove from the oven, sprinkle with powdered sugar, and garnish with fresh berries if desired

Slice the German Pancake Smoothie and serve immediately

Ingredients:

• 1 cup almond flour
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• 1 cup powdered sugar
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• 2 large egg whites, at room temperature
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• 1/4 cup granulated sugar
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• 1/2 tsp raspberry extract
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• Pink food coloring optional
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• 1/2 cup unsalted butter, softened
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• 1 1/2 cups powdered sugar for buttercream
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• 2 tbsp fresh lemon juice
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• 1 tsp lemon zest
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• 1/2 tsp lemon extract
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• Fresh raspberries for garnish optional
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Instructions:

Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet

Pulverize the powdered sugar and almond flour in a food processor

Pulse until thoroughly mixed and finely ground

Shift into a bowl for mixing

Whisk the egg whites in a different bowl until frothy

Add the granulated sugar gradually while beating the mixture until stiff peaks form

Gently fold in raspberry extract and, if desired, pink food coloring into the egg white mixture

When you have a smooth batter, add the almond flour mixture to the egg white mixture and gently fold in

Take care not to blend too much

Pour the batter into a piping bag that has a round tip on it

Pipe tiny circles onto the baking sheet that has been ready

To form a skin, let them rest for half an hour

The macarons should be baked for 15 to 18 minutes, or until they are set and have feet, in a preheated oven

Leave them on the baking sheet to cool completely

Make the lemon buttercream while the macarons are cooling

Beat the softened butter until it becomes creamy in a mixing bowl

Add the powdered sugar, lemon zest, juice, and extract gradually

Beat until smooth and well combined

Sort the macarons into pairs based on size after they have completely cooled

Place one macaron shell on top of a dollop of lemon buttercream, then cover it with another

Repeat with every macaron

Place a fresh raspberry on top of each macaron if you'd like

To allow the flavors to develop and the macarons to mature, let them sit in the refrigerator for at least 24 hours

Your homemade raspberry macarons with lemon buttercream are ready to be served

Enjoy!

Ingredients:

• 1 package of Uovo in Raviolo
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• 1 cup of all-purpose flour
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• 1/4 cup of water
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• Salt to taste
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• 1 egg
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Instructions:

Start by making the dough for the dumplings

Put the all-purpose flour and a pinch of salt in a bowl and mix them together

Slowly add water while mixing until a dough forms

On a floured surface, knead the dough until it is smooth and springy

Take it out of the oven and let it rest for 30 minutes

Carefully separate the Uovo in Raviolo from each other and set them aside while the dough rests

Spread the dough out thinly on a floured surface after letting it rest

Make small circles out of the dough that are about 3 inches across

In the middle of each circle of dough, put a Uovo in Raviolo

Brush the edges of the dough circles with an egg that has been beaten

To make a dumpling, fold the dough over the Uovo in Raviolo and seal it

Be sure to leave a little space so that you can see the egg yolk

As the water boils, add salt to a large pot

Carefully put the dumplings into the boiling water

Cook for two to three minutes, or until they float to the top

To serve, use a slotted spoon to take the dumplings out of the water and put them on a plate

When you're ready to serve, poke holes in the dumplings with a fork or knife to let the egg yolk flow out

Add as much salt and pepper as you like

Have fun with your tasty Runny Egg Yolk Ravioli with Dumplings!

Ingredients:

• 1 cup tomato sauce
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• 1/4 cup apple cider vinegar
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• 2 tablespoons honey
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• 2 tablespoons coconut aminos
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• 1 tablespoon Dijon mustard
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1/2 teaspoon smoked paprika
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• 1/4 teaspoon cayenne pepper adjust to taste
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• Salt and pepper to taste
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Instructions:

In a saucepan, combine tomato sauce, apple cider vinegar, honey, and coconut aminos

Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, and cayenne pepper

Bring the mixture to a simmer over medium heat, stirring occasionally

Reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce thickens to your desired consistency

Season with salt and pepper to taste

Remove from heat and let it cool before using

Use this delicious Paleo barbecue sauce to marinate and glaze your favorite grilled meats or vegetables

Ingredients:

• 1 box of chocolate cake mix
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• 1/2 cup of chocolate frosting
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• 1 package of candy melts assorted colors
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• 1 package of lollipop sticks
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• Edible ink pens black
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• Silver edible pearls
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Instructions:

As directed on the package, bake the chocolate cake and allow it to cool completely

In a large bowl, crumble the cooled cake into fine crumbs

Mix the chocolate frosting thoroughly with the cake crumbs after adding it

Roll tiny portions of the mixture into balls of cake using a spoon

Melt the candy melts in different bowls as directed on the package

Insert the lollipop sticks into the cake balls after dipping them into the melted candy melts

Let the excess candy melt slide off after you dip each cake pop into the melted candy

Transfer the coated cake pops to a tray lined with parchment paper and allow to set

Put some vintage phone details on each cake pop using edible ink pens

Make edible silver pearls for the phone keypad's buttons

Before serving, allow the decorated cake pops to completely dry

Ingredients:

• 1 lb ground beef or lamb
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• 1/2 cup crumbled paleo-friendly feta cheese
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• 1 small onion, finely chopped
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• 2 cloves garlic, minced
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• 1 tsp dried oregano
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• 1 tsp ground cumin
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• Salt and pepper to taste
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• Lettuce leaves, for wrapping
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• Tomato slices, for garnish
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• Red onion slices, for garnish
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• Fresh mint leaves, for garnish
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Instructions:

In a mixing bowl, combine the ground meat, crumbled feta cheese, chopped onion, minced garlic, dried oregano, ground cumin, salt, and pepper

Mix the ingredients thoroughly to evenly distribute the flavors

Form the mixture into burger patties of your desired size and thickness

Preheat a grill or skillet over medium-high heat and lightly oil it to prevent sticking

Cook the burger patties for about 4-5 minutes per side, or until they reach your preferred level of doneness

While the burgers are cooking, prepare the Tzatziki sauce by mixing the following ingredients in a bowl: 1 cup paleo-friendly coconut yogurt 1/2 cucumber, grated and excess water squeezed out 2 cloves garlic, minced 1 tbsp fresh lemon juice 1 tbsp fresh dill, chopped Salt and pepper to taste Once the burgers are done, assemble the gyro burgers by placing a lettuce leaf on a plate

Place a burger patty on top of the lettuce leaf and garnish it with tomato slices, red onion slices, and fresh mint leaves

Drizzle the Tzatziki sauce over the burger patty

Wrap the lettuce leaf around the burger patty to create a gyro-style sandwich

Serve immediately and enjoy your Paleo Feta Gyro Burgers with Tzatziki Sauce!