Very Berry Strawberry Shortcake Pancakes

Indulge in the delightful flavors of Very Berry Strawberry Shortcake Pancakes. These pancakes are bursting with fresh strawberries, blueberries, and raspberries, making them a perfect breakfast treat or brunch option. Top them with whipped cream and a drizzle of maple syrup for the ultimate pancake experience!

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped fresh strawberries
• 1/4 cup blueberries
• 1/4 cup raspberries
• Whipped cream for topping
• Maple syrup for drizzling
• Fresh mint leaves for garnish

Instructions:

In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt

In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Gently fold in the chopped strawberries, blueberries, and raspberries

Heat a non-stick griddle or skillet over medium-high heat and lightly grease it with cooking spray or butter

Pour 1/4 cup portions of pancake batter onto the griddle for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Repeat with the remaining batter, adding more butter or oil to the griddle as needed

Serve the pancakes hot, topped with whipped cream, fresh berries, a drizzle of maple syrup, and garnished with mint leaves

Cream Cheese Carrot Cake Trifle Parfait

Indulge in the delightful layers of cream cheese, carrot cake, and crunchy toppings in this heavenly parfait. A perfect dessert for any occasion!

Ingredients:

• 2 cups carrot cake, crumbled
• 1 cup cream cheese, softened
• 1 cup whipped cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup shredded carrots
• 1/2 cup chopped pecans
• 1/4 cup raisins

Instructions:

In a bowl, combine softened cream cheese, whipped cream, powdered sugar, and vanilla extract

Mix until smooth and well combined

In serving glasses or bowls, layer crumbled carrot cake at the bottom

Spread a layer of the cream cheese mixture over the carrot cake

Sprinkle shredded carrots, chopped pecans, and raisins over the cream cheese layer

Repeat the layers until the glass or bowl is filled, ending with a dollop of the cream cheese mixture on top

Garnish with additional shredded carrots, chopped pecans, and raisins, if desired

Chill in the refrigerator for at least 1 hour before serving

Serve chilled and enjoy your delicious Cream Cheese Carrot Cake Trifle Parfait!

Coconutty Cashew Cluster and Sweet Potato Chip Snack Mix

This Paleo-friendly snack mix combines the nutty goodness of cashews, the tropical flavor of coconut, and the savory crunch of sweet potato chips, all sweetened with natural honey or maple syrup. It's a delightful and satisfying snack that's perfect for on-the-go or anytime you need a little pick-me-up.

Ingredients:

• 1 cup raw cashews
• 1 cup unsweetened coconut flakes
• 1 cup sweet potato chips homemade or store-bought, Paleo-friendly
• 1/4 cup honey or maple syrup
• 2 tablespoons coconut oil
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

Set the oven temperature to 325F 160C

Put the sweet potato chips, unsweetened coconut flakes, and raw cashews into a big mixing bowl

Melt the coconut oil and honey or maple syrup in a small saucepan over low heat, stirring to mix well

Take off the heat and mix in the sea salt and vanilla extract

Over the cashews, coconut, and sweet potato chips, drizzle the melted mixture

To evenly coat all the ingredients, give it a good stir

Make sure the mixture is evenly distributed in a layer on a baking sheet covered with parchment paper

Bake, stirring once halfway through to ensure even cooking, in a preheated oven for 15 to 20 minutes, or until the coconut and cashews turn golden brown

Take it out of the oven and leave it on the baking sheet to cool completely

It will solidify into clusters as it cools

Break the mixture into clusters and store in an airtight container once it has completely cooled

Savor this tasty and filling Paleo snack of Coconutty Cashew Cluster and Sweet Potato Chip Snack Mix!

Paleo Walnut Banana Bread Sliced

This delicious and nutritious grain-free, dairy-free, and gluten-free Paleo Walnut Banana Bread is also grain-free. It goes well with tea or coffee for breakfast or as a snack.

Ingredients:

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup almond butter
• 1/4 cup coconut oil, melted
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup chopped walnuts
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and use coconut oil or parchment paper to grease or line a loaf pan

Melted coconut oil, almond butter, eggs, and mashed bananas should all be combined in a big mixing bowl

Blend thoroughly

To the wet ingredients, add the almond flour, coconut flour, baking soda, nutmeg, cinnamon, and a small pinch of salt

Mix everything together thoroughly by stirring

Mix in the vanilla extract and chopped walnuts with the batter

Using a spatula, level the top of the batter once it has been poured into the loaf pan

Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean

After taking the banana bread out of the oven, allow it to cool in the pan for ten minutes before moving it to a wire rack to finish cooling

Slice and savor the Paleo Walnut Banana Bread after it has cooled

Fork-Broken Tuna Cake

These fork-broken tuna cakes are a delicious and easy seafood dish. They are packed with flavor from the tuna, spices, and vegetables, and have a crispy exterior while remaining moist and tender inside.

Ingredients:

• 2 cans tuna, drained
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

In a mixing bowl, combine drained tuna, breadcrumbs, mayonnaise, chopped onion, chopped bell pepper, beaten egg, Dijon mustard, lemon juice, garlic powder, salt, and pepper

Mix well until all ingredients are evenly incorporated

Form the mixture into small cakes, about the size of your palm, and flatten slightly

Heat olive oil in a skillet over medium heat

Carefully place tuna cakes into the skillet and cook until golden brown on each side, about 3-4 minutes per side

Once cooked, carefully break apart the tuna cakes with a fork

Serve hot and enjoy!

Pumpkin Spice Waffles

These pumpkin spice waffles are the perfect fall breakfast treat. They are infused with warm spices and pumpkin flavor, making them a cozy and delightful morning meal.

Ingredients:

• 1 cup canned pumpkin puree
• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Instructions:

Put the eggs, melted butter, vanilla extract, and pumpkin puree in a large bowl

Mix everything together well

Mix the brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves with a whisk in a different bowl

Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often

Mix until everything is just combined

Be careful not to mix too much

Warm up your waffle iron and use cooking spray or butter to lightly coat it

Pour the pumpkin spice waffle batter onto a waffle iron that has already been heated

Follow the directions on the waffle iron until the waffles are golden brown and crisp

You can top the warm pumpkin spice waffles with maple syrup, whipped cream, chopped nuts, or anything else you like

Enjoy your tasty pumpkin spice waffles that you made yourself!

Vegan Pumpkin Cheesecake

Indulge in the rich, creamy goodness of this vegan pumpkin cheesecake, perfect for autumn gatherings or any time you crave a decadent dessert. With a velvety cashew-based filling infused with warm spices and pumpkin flavor, and a crunchy graham cracker crust, this cheesecake is sure to impress vegans and non-vegans alike!

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1 cup pumpkin puree
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup graham cracker crumbs for crust
• 3 tablespoons coconut oil, melted for crust
• 2 tablespoons maple syrup for crust

Instructions:

Preheat the oven to 350F 175C

In a food processor, blend the graham cracker crumbs, melted coconut oil, and maple syrup until well combined

Press the crust mixture firmly into the bottom of a greased 9-inch springform pan

Bake the crust for 10 minutes, then remove from the oven and set aside to cool

In the same food processor no need to wash, combine the soaked cashews, pumpkin puree, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, spices, and salt

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

Pour the filling over the cooled crust, spreading it out evenly

Tap the pan gently on the counter to remove any air bubbles

Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour

Remove the cheesecake from the oven and let it cool completely at room temperature

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, until firm

Serve slices of the cheesecake chilled, optionally topped with whipped coconut cream and a sprinkle of cinnamon

Crumbl Copycat Cookies

Make your own version of Crumbl's famous cookies with this copycat recipe. These cookies are soft, chewy, and loaded with chocolate chips.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups chocolate chips

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put the flour and baking soda in a small bowl and mix them together

Softened butter, white sugar, brown sugar, and vanilla extract should all be mixed together in a large bowl until the mixture is smooth

Add the eggs one at a time and beat in the salt until everything is well mixed

Slowly add the flour mixture to the wet ingredients and mix them together until they are just barely combined

Add the chocolate chips and mix them in

Drop rounded tablespoons of cookie dough onto baking sheets that have not been greased

Put it in an oven that is already hot and bake for 8 to 10 minutes, or until the edges are golden brown

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

With a glass of milk or your favorite drink, these cookies taste just like Crumbl

Sesame Asparagus

This Paleo-friendly recipe for Sesame Asparagus offers a simple yet flavorful way to enjoy this nutritious vegetable. The combination of sesame oil, coconut aminos, and sesame seeds adds a delicious Asian-inspired twist.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tablespoons sesame oil
• 2 tablespoons coconut aminos
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

Set the oven's temperature to 400F, or 200C

Arrange the asparagus, trimming it, on a baking sheet

Pour over the asparagus with the sesame oil and coconut aminos, tossing to coat thoroughly

Season the asparagus with salt, pepper, and sesame seeds

Roast the asparagus for 10 to 12 minutes, or until it's crisp but still tender, in a preheated oven

Enjoy while hot!