Spicy Roasted Chickpeas, Kale, and Mango Salad

Roasted chickpeas that are spicy, fresh kale, sweet mango, and a zesty lemon-mint dressing make this vegan salad a real treat. It's a healthy and filling meal because the flavors and textures are just right.

Ingredients:

• 1 can 15 ounces chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 4 cups kale, stems removed and chopped
• 1 ripe mango, peeled, pitted, and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon Dijon mustard

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, cayenne pepper, salt, and black pepper

Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan occasionally for even roasting

While the chickpeas are roasting, prepare the dressing

In a small bowl, whisk together the lemon zest, lemon juice, 2 tablespoons of olive oil, maple syrup, and Dijon mustard

Set aside

In a large salad bowl, combine the chopped kale, diced mango, sliced red onion, and fresh mint leaves

Once the chickpeas are done roasting, let them cool slightly before adding them to the salad bowl

Drizzle the lemon-mint dressing over the salad and toss to combine

Serve the Spicy Roasted Chickpeas, Kale, and Mango Salad immediately

Enjoy!

Roasted Cauliflower Salad

The soft roasted cauliflower, fresh vegetables, and sweet balsamic dressing in this Roasted Cauliflower Salad make it a real treat. This salad is tasty and good for you. It can be a side dish or a light meal.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens
• 1/4 cup feta cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup roasted almonds, chopped

Instructions:

Preheat the oven to 400F 200C

Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet

Roast in the preheated oven for 25-30 minutes or until cauliflower is tender and slightly browned

In a small bowl, whisk together balsamic vinegar and honey to make the dressing

In a large salad bowl, combine roasted cauliflower, cherry tomatoes, red onion, and mixed greens

Drizzle the dressing over the salad and toss to coat evenly

Top with crumbled feta cheese and chopped roasted almonds

Serve immediately and enjoy!

Espresso-Crusted Baby Back Ribs

Indulge in the rich and bold flavors of espresso-crusted baby back ribs, perfectly grilled to tender perfection and glazed with a savory BBQ sauce. The coffee-infused rub adds a unique depth of flavor, making these ribs a standout dish for any BBQ enthusiast.

Ingredients:

• 2 racks baby back ribs
• 1/4 cup finely ground espresso beans
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 cup BBQ sauce

Instructions:

Warm up the grill over medium-high heat

Take the membrane off of the back of the ribs and use paper towels to dry them

To make the rub, put the ground espresso beans, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl and mix them together

Spread the spice mix out on both sides of the ribs and press it into the meat

After the grill is hot, put the ribs on it and cook for 25 to 30 minutes on each side, or until the internal temperature reaches 145F 63C

For the last 10 minutes of cooking, baste the ribs with BBQ sauce and turn them over several times to make a caramelized crust

After you take the ribs off the grill, let them rest for a few minutes

Then, cut them across the bones

Baby back ribs with an espresso crust should be served with extra BBQ sauce on the side

Enjoy your tasty and tender BBQ ribs that have been infused with espresso!

Jeera Rasam

Jeera Rasam is a flavorful South Indian soup made with cumin seeds, tomatoes, and spices. It's known for its tangy and aromatic taste, perfect for cold days or as a soothing dish anytime.

Ingredients:

• 1 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds jeera
• 1-2 dried red chilies
• 1/2 tsp asafoetida hing
• 1/4 tsp turmeric powder
• 1 small tomato, chopped
• 1 tbsp tamarind paste
• 1-2 green chilies, slit
• 1/4 cup chopped coriander leaves
• Salt to taste
• Water as needed

Instructions:

Heat ghee in a pan and add mustard seeds

Let them splutter

Add cumin seeds, dried red chilies, and asafoetida

Saute for a few seconds

Add turmeric powder and chopped tomatoes

Cook until tomatoes are soft

Add tamarind paste and slit green chilies

Mix well

Pour in water and bring to a boil

Simmer for 5-7 minutes

Add chopped coriander leaves and salt

Stir well

Serve hot

Keto Baked Italian Meatballs

Italian meatballs that are low in carbs and gluten and taste great. They are also keto-friendly. It doesn't matter what the occasion is; these meatballs will make you feel full.

Ingredients:

• 1 lb ground beef
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1/4 cup chopped fresh parsley
• 1/4 cup finely chopped onion
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Preheat oven to 400F 200C and line a baking sheet with parchment paper

In a large mixing bowl, combine all ingredients until well combined

Form the mixture into 1-inch meatballs and place them on the prepared baking sheet

Bake in the preheated oven for 20-25 minutes, or until meatballs are cooked through and golden brown

Remove from oven and let cool slightly before serving

Enjoy your keto baked Italian meatballs!

Summer Veggie Slaw

This Summer Veggie Slaw is a colorful and refreshing salad that's perfect for a light and flavorful meal. It's packed with fresh vegetables, herbs, and a zesty dressing that will brighten up your summer gatherings.

Ingredients:

• 2 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers assorted colors
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 1/4 cup fresh basil leaves, chiffonade
• 1/4 cup fresh parsley leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• Salt and black pepper to taste

Instructions:

In a large mixing bowl, combine the green cabbage, red cabbage, shredded carrots, bell peppers, cherry tomatoes, and red onion

Toss the vegetables together until well mixed

In a small bowl, whisk together the dressing ingredients

Pour the dressing over the vegetable mixture and toss to coat evenly

Let the slaw sit for about 15 minutes to allow the flavors to meld

Just before serving, sprinkle the slaw with fresh basil, parsley, Parmesan cheese, and toasted pine nuts

Season with salt and black pepper to taste

Serve the Summer Veggie Slaw as a refreshing side dish or as a light and flavorful salad

Slow Cooker Taco Soup

A flavorful and hearty taco soup cooked slowly in a crockpot, perfect for a cozy meal. The combination of ground beef, vegetables, beans, and spices creates a delicious and satisfying dish. Topped with creamy avocado, tangy lime, and melted cheese, it's a comforting treat for taco lovers.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 can 15 oz diced tomatoes
• 1 packet taco seasoning mix
• 4 cups chicken broth
• Salt and pepper to taste
• 1 avocado, diced
• 2 limes, sliced
• 1 cup shredded cheese
• Fresh cilantro for garnish optional

Instructions:

Cook the ground beef in a pan until it turns brown

Get rid of extra fat

Put the beef that has been cooked in a slow cooker

In a slow cooker, put in diced tomatoes, black beans, corn, bell pepper, onion that has been chopped, and chicken broth

Make sure to stir everything together well

Put the lid on top and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours

Add pepper and salt to taste

Use black bowls to serve hot food

You can put diced avocado, shredded cheese, fresh cilantro, and a squeeze of lime juice on top of each bowl if you want

Pepper Crusted Steak with Yarden Wines

These tasty Pepper Crusted Steaks with a rich Yarden Cabernet Sauvignon reduction sauce will take your BBQ to the next level. Delicious food with just the right amount of strong flavors.

Ingredients:

• 4 steaks about 1 inch thick
• 2 tablespoons black peppercorns, crushed
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 1 cup Yarden Cabernet Sauvignon
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Warm up the grill over medium-high heat

Put crushed peppercorns and kosher salt in a small bowl and mix them together

First, coat the steaks with olive oil

Then, press the pepper and salt mixture onto the steaks to cover them

For medium-rare, grill the steaks for about 4 to 5 minutes on each side

You can change the time if you want them more or less done

Make the wine reduction sauce while the steaks are on the grill

Put Yarden Cabernet Sauvignon, minced garlic, chopped rosemary, and balsamic vinegar in a saucepan

Bring the sauce to a simmer and stir it every so often while it cooks until it gets thick

Add salt and pepper to taste to the sauce

Pick up the steaks from the grill when they're done and let them rest for a while

Pour the Yarden wine reduction sauce over the steaks before serving

Enjoy with a glass of Yarden Cabernet Sauvignon

Chicken Teriyaki Sushi Balls

These Chicken Teriyaki Sushi Balls are a delicious twist on traditional sushi. The savory chicken teriyaki filling pairs perfectly with creamy avocado and nutty sesame seeds, all wrapped in bite-sized portions of seasoned sushi rice.

Ingredients:

• 2 cups sushi rice
• 2 cups water
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame seeds
• 1 avocado, sliced
• Nori sheets, cut into small rectangles

Instructions:

Follow the directions on the package to cook the sushi rice

Put chicken shreds and teriyaki sauce in a bowl and mix them together

After letting the rice cool down a bit, use wet hands to roll it into small balls

Make a hole in the middle of each rice ball and put a spoonful of the chicken mixture in it

Add sesame seeds on top

On each rice ball, put a slice of avocado

Tie a piece of nori around each rice ball with a dab of water

You can eat it right away or put it in the fridge until you're ready