Special Chicken Caldereta

Special Chicken Caldereta is a Filipino-style chicken stew cooked in a savory tomato-based sauce. This dish is rich and flavorful, perfect for family gatherings or special occasions.

Ingredients:

• 1 kg chicken, cut into serving pieces
• 2 large potatoes, peeled and quartered
• 1 large carrot, peeled and sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup tomato sauce
• 1/2 cup liver spread
• 1/4 cup soy sauce
• 2 cups water
• 1/2 cup grated cheese
• 3 tablespoons cooking oil
• Salt and pepper to taste

Instructions:

In a large pot, heat cooking oil over medium heat

Saut garlic and onion until fragrant

Add chicken pieces and cook until lightly browned

Pour soy sauce and cook for another 2 minutes

Stir in tomato sauce and liver spread

Mix well

Add water and bring to a boil

Simmer for 20 minutes

Add potatoes and carrots

Cook until vegetables are tender

Season with salt and pepper to taste

Add red and green bell peppers

Cook for another 5 minutes

Sprinkle grated cheese on top and serve hot

Egg Salad Sandwich

This is a classic egg salad sandwich recipe that tastes great and is great for a quick and filling meal. It tastes great when you mix creamy egg salad with a hint of mustard, crunchy celery, and a touch of onion.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• Salt and pepper to taste
• 4 slices of bread
• Lettuce leaves optional
• Tomato slices optional

Instructions:

Hard-boiled eggs, mayonnaise, Dijon mustard, celery, and red onion should all be mixed together in a bowl

Make sure that everything is well mixed

Add pepper and salt to taste

If you want, you can toast the bread slices

You can put lettuce leaves on two pieces of bread

Put the egg salad mixture on the lettuce leaves or the bread if you're not using lettuce

Add tomato slices on top if you want

To make sandwiches, put the last few slices of bread on top

Cut the sandwiches in half across the middle, then serve

Happy Hormone Smoothie

This smoothie is packed with ingredients that support hormone balance and overall health. Berries provide antioxidants, flaxseed and hemp seeds offer omega-3 fatty acids, maca powder helps balance hormones, and spices like turmeric and ginger have anti-inflammatory properties.

Ingredients:

• 1 cup frozen berries
• 1/2 banana
• 1 tablespoon ground flaxseed
• 1 tablespoon hemp seeds
• 1 tablespoon maca powder
• 1 cup almond milk
• 1 tablespoon almond butter
• 1 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon ginger
• 1/2 teaspoon vanilla extract
• 1 Medjool date, pitted optional, for sweetness
• Ice cubes optional

Instructions:

Put everything into a blender

Mix until it's creamy and smooth

Put it in a glass and enjoy!

Shredded Brussels Sprout Salad

This Shredded Brussels Sprout Salad is a delightful mix of textures and flavors. The crispness of shredded Brussels sprouts, the crunch of almonds, and the sweetness of dried cranberries combine perfectly with a zesty lemon-honey dressing. It's a nutritious and tasty addition to your meal.

Ingredients:

• 8 oz about 225g Brussels sprouts, shredded
• 1/4 cup chopped almonds
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 cups mixed greens e
• g
• , spinach, arugula

Instructions:

In a large bowl, combine the shredded Brussels sprouts, mixed greens, chopped almonds, and dried cranberries

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

Pour the dressing over the salad and toss to coat all the ingredients evenly

Sprinkle the grated Parmesan cheese on top of the salad

Let the salad sit for a few minutes to allow the flavors to meld together

Serve the Shredded Brussels Sprout Salad as a delicious and healthy side dish or as a light meal

Enjoy!

Paleo Charcuterie Board with Artichoke Hummus

This Paleo Charcuterie Board with Artichoke Hummus is a great way to start a Paleo, AIP, or Whole30 meal. The smooth artichoke hummus goes well with different kinds of charcuterie, fresh vegetables, and crackers or chips that are Paleo-friendly. The snack or appetizer is tasty and filling, and everyone will love it!

Ingredients:

• 1/2 cup cooked and peeled artichoke hearts
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1/2 tsp sea salt
• 1/4 tsp black pepper omit for AIP
• Assorted charcuterie meats prosciutto, salami, etc
• Assorted Paleo-friendly vegetables carrot sticks, cucumber slices, bell pepper strips, etc
• Paleo-friendly crackers or chips optional
• Fresh herbs for garnish

Instructions:

In a food processor, combine the cooked and peeled artichoke hearts, olive oil, minced garlic, lemon juice, tahini, sea salt, and black pepper if not following AIP

Blend until smooth and creamy, scraping down the sides of the processor as needed

Taste and adjust the seasoning if necessary

Transfer the artichoke hummus to a serving bowl

Arrange the assorted charcuterie meats, Paleo-friendly vegetables, and optional crackers or chips on a large serving board or platter

Garnish the artichoke hummus with a drizzle of olive oil and fresh herbs

Serve the Paleo Charcuterie Board with the artichoke hummus as a delicious and satisfying appetizer for your Paleo, AIP, or Whole30 gathering

Enjoy!

Watermelon Tomato Gazpacho with Chimichurri Sauce

This summer soup is delicious because it has both sweet and savory ingredients, like watermelon, tomatoes, cucumbers, and bell peppers. With its zesty chimichurri sauce on top, this gazpacho is a great way to enjoy lots of different flavors.

Ingredients:

• 6 cups seedless watermelon, diced
• 4 large tomatoes, diced
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• For Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

Put watermelon, tomatoes, cucumber, red bell pepper, red onion, and garlic in a blender

If you need to, work in batches to blend until smooth

Add the cilantro, mint, red wine vinegar, and olive oil to a large bowl and mix them in

Add pepper and salt to taste

Put in the fridge for at least two hours to cool down

Put parsley, garlic, red pepper flakes, olive oil, and red wine vinegar in a small bowl

This is the Chimichurri Sauce

Add salt and pepper, and then mix everything together well

Put the gazpacho in bowls and top them with chimichurri sauce

If you want, you can add more fresh herbs as a garnish

Watermelon Tomato Gazpacho with Chimichurri Sauce is a cool and tasty dish

Summer Squash Sandwich With Spicy Sun-Dried Tomato and Herbed Ricotta

This Summer Squash Sandwich With Spicy Sun-Dried Tomato and Herbed Ricotta is a delightful combination of grilled summer squash, flavorful herbed ricotta, and peppery arugula, sandwiched between slices of wholesome whole grain bread. It's a perfect option for a light and refreshing summer meal.

Ingredients:

• 1 medium summer squash, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 slices whole grain bread
• 1/2 cup ricotta cheese
• 1 tablespoon chopped fresh herbs such as basil, thyme, or parsley
• 2 tablespoons chopped sun-dried tomatoes
• 1 teaspoon red pepper flakes
• Handful of arugula leaves

Instructions:

Preheat a grill or grill pan over medium heat

In a bowl, toss the sliced summer squash with olive oil, salt, and pepper

Grill the summer squash slices for 2-3 minutes on each side until tender and slightly charred

Toast the slices of bread until golden brown

In another bowl, mix the ricotta cheese with chopped fresh herbs, sun-dried tomatoes, and red pepper flakes

Spread the herbed ricotta mixture evenly onto one side of each slice of toasted bread

Layer grilled summer squash slices on top of the herbed ricotta on two slices of bread

Top with a handful of arugula leaves and cover with the remaining slices of bread

Cut the sandwiches in half and serve immediately

Chicken Cutlets in Mushroom Wine Sauce

A delicious skillet recipe featuring tender chicken cutlets cooked in a savory mushroom and white wine sauce. This dish is perfect for a quick and elegant dinner.

Ingredients:

• 4 chicken cutlets
• 8 oz mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

Season the chicken cutlets with salt and pepper

Heat olive oil in a skillet over medium-high heat

Add the chicken cutlets and cook for 4-5 minutes per side, or until cooked through

Remove from the skillet and set aside

In the same skillet, add minced garlic and sliced mushrooms

Saut for 3-4 minutes until the mushrooms are tender

Pour in the white wine and chicken broth

Bring to a simmer and cook for 5-7 minutes, allowing the sauce to reduce and thicken

Return the chicken cutlets to the skillet and simmer for an additional 2-3 minutes, until the chicken is heated through

Garnish with fresh parsley before serving

Serve the chicken cutlets with mushroom wine sauce over rice or pasta

Instant Pot Breakfast Casserole

A hearty breakfast casserole with Italian sausage, eggs, peppers, and cheese that is cooked slowly in an Instant Pot for an easy and tasty breakfast.

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 10 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Cooking spray

Instructions:

In a skillet over medium heat, cook Italian sausage until browned

Drain excess fat and set aside

In the same skillet, saut onions and bell peppers until softened

Set aside

In a large mixing bowl, whisk together eggs, milk, salt, and pepper

Stir in cooked sausage, onions, bell peppers, and shredded cheddar cheese into the egg mixture

Spray the inner pot of the Instant Pot with cooking spray

Pour the egg mixture into the Instant Pot

Close the lid and set the Instant Pot to 'Slow Cook' mode

Cook on low for 6-8 hours or until the casserole is set and cooked through

Once done, carefully remove the casserole from the Instant Pot

Slice and serve hot

Enjoy!

Sweet Potato, Chickpea, and Quinoa Veggie Burger With Roasted Peppers

These veggie burgers are a delicious and nutritious alternative to traditional meat burgers. Packed with sweet potato, quinoa, and chickpeas, they are full of flavor and texture. The roasted red peppers add a smoky sweetness that takes these burgers to the next level.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/2 cup quinoa, rinsed and cooked
• 1 can 15 oz chickpeas, drained and rinsed
• 1/2 cup roasted red peppers, chopped
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

Preheat your oven to 400F 200C

Place the diced sweet potato on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper

Roast in the oven for about 20 minutes or until tender, flipping once halfway through

In a food processor, combine the cooked sweet potato, cooked quinoa, chickpeas, roasted red peppers, breadcrumbs, red onion, minced garlic, ground cumin, paprika, and season with salt and pepper

Pulse until the mixture is well combined but still slightly chunky

Form the mixture into burger patties using your hands

You should get about 4 patties

Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat

Cook the veggie burger patties for about 4-5 minutes on each side or until they are golden brown and cooked through

Serve the veggie burgers on buns with your favorite toppings and condiments

Enjoy your homemade Sweet Potato, Chickpea, and Quinoa Veggie Burger With Roasted Peppers!

Brown Butter Caramelized Pear Crepe Filling

Indulge in the delightful flavors of brown butter caramelized pears as a delicious crepe filling. This recipe combines the sweetness of ripe pears with the richness of browned butter to create a heavenly treat.

Ingredients:

• 4 ripe pears, peeled, cored, and sliced
• 4 tablespoons unsalted butter
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup water
• 8 crepes store-bought or homemade

Instructions:

Warm the butter in a big pan over medium-low heat until it turns golden brown and smells nutty

That's how long it should take

Watch out not to burn it

When you add the sliced pears to the browned butter, cook them for about two to three minutes, until they start to get soft

You can put the salt, cinnamon, nutmeg, and brown sugar on top of the pears

Mix the sugar and spices together so that they cover the pears evenly

Put the water and vanilla extract in the pan

After you stir the sauce well, let it cook for another 5 to 7 minutes, or until the pears are soft and the sauce gets thicker

Let the caramelized pear filling cool a bit after taking the pan off the heat

Put some of the pear filling that has been caramelized on top of each crepe

Then, fold or roll them up as you like

Serve the crepes warm with any caramelized pear sauce that you have left over

Have fun!