Ingredients:

• 6 cups popcorn, popped


• 1 package 10 ounces marshmallow Peeps


• 3 tablespoons unsalted butter

Instructions:

Pop the popcorn and combine the marshmallow Peeps in a large mixing bowl

Melt the unsalted butter in a microwave-safe bowl

Over the popcorn and Peeps mixture, drizzle the melted butter

Stir the popcorn just enough to coat it evenly

Form mixture into balls with slightly buttered hands

To set, put them on a baking sheet covered with parchment paper

Before serving, let the popcorn balls cool and set for approximately half an hour

Have fun!

Ingredients:

• 1 cup coconut flour


• 1/4 cup cocoa powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 4 large eggs


• 1/2 cup coconut oil, melted


• 1/2 cup maple syrup


• 1 teaspoon vanilla extract


• 1/2 cup dark chocolate chips, melted


• 1 tablespoon coconut oil

Instructions:

Preheat oven to 350F 175C

Grease a donut pan

In a large bowl, whisk together coconut flour, cocoa powder, baking soda, and salt

In another bowl, beat eggs, coconut oil, maple syrup, and vanilla extract until well combined

Gradually add wet ingredients to dry ingredients, stirring until smooth batter forms

Spoon batter into prepared donut pan, filling each cavity about 2/3 full

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean

Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely

In a small bowl, melt dark chocolate chips with 1 tablespoon of coconut oil, stirring until smooth

Dip the tops of cooled donuts into the melted chocolate glaze

Place glazed donuts back on the wire rack to allow the glaze to set

Enjoy!

Ingredients:

• 1 tbsp olive oil


• 1 onion, diced


• 2 cloves garlic, minced


• 16 oz mushrooms, sliced


• 1 cup chestnuts, peeled and chopped


• 4 cups vegetable broth


• 1 cup coconut milk


• 1 tsp thyme, dried


• Salt and pepper to taste


• 1 tbsp nutritional yeast optional


• Fresh chives for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add diced onion and saut until translucent

Stir in minced garlic, mushrooms, and chestnuts

Cook until mushrooms release their moisture

Pour in vegetable broth, coconut milk, and add thyme

Season with salt and pepper

Bring to a simmer

Reduce heat and let it simmer for 20-25 minutes, allowing flavors to meld

Optional: Stir in nutritional yeast for added creaminess and flavor

Use an immersion blender to puree the soup until smooth

Alternatively, transfer to a blender in batches

Adjust seasoning if needed

Serve hot, garnished with fresh chives

Ingredients:

• 6 large eggs


• 1/2 cup heavy cream


• Salt and pepper, to taste


• 1 tablespoon olive oil


• 2 cups broccoli florets


• 1 cup sliced mushrooms


• 1/2 cup diced onion


• 1/2 cup shredded cheddar cheese


• 1/4 cup grated Parmesan cheese


• 1 tablespoon chopped fresh parsley optional

Instructions:

Warm the oven up to 350F 175C and grease a 9x9-inch baking dish

Add eggs, heavy cream, salt, and pepper to a bowl and whisk them together until they are well mixed

Set a pan on medium heat and add the olive oil

Put broccoli florets, mushroom slices, and onion dices in the pan

Cook until the vegetables are soft

Place the cooked vegetables in the baking dish that has been prepared and make sure they are spread out evenly

The egg mix should be poured over the vegetables in the baking dish

On top, put some grated Parmesan cheese and shredded cheddar cheese

It should be baked in a hot oven for 25 to 30 minutes, or until the cheese is melted and golden brown and the eggs are set

Take it out of the oven and let it cool down a bit before you serve it

If you want, you can add chopped fresh parsley as a garnish

A filling and healthy way to start the day is with this tasty broccoli, mushroom, egg, and cheese breakfast casserole

Ingredients:

• 4 boneless, skinless chicken breasts, cubed


• 4 cups chicken broth


• 2 cups water


• 1 onion, diced


• 3 carrots, sliced


• 3 celery stalks, sliced


• 2 cloves garlic, minced


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• 1 teaspoon dried parsley


• Salt and pepper to taste


• 1 cup frozen peas


• 1 cup all-purpose flour


• 2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup milk


• 2 tablespoons melted butter

Instructions:

Chicken, chicken broth, water, onion, carrots, celery, garlic, thyme, rosemary, parsley, salt, and pepper should all be put in a slow cooker

Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft

Put flour, baking powder, and salt in a bowl and mix them together

Add the milk and melted butter and mix well until you get a thick batter

Spoon batter into the slow cooker in small amounts

Put in frozen peas

Put the lid back on and cook on high for another 30 minutes, or until the dumplings are fully cooked

Enjoy while hot!

Ingredients:

• 2 cups strawberries, hulled and chopped


• 1/4 cup honey


• 1 tablespoon lemon juice


• 1/2 cup water

Instructions:

Put strawberries, honey, lemon juice, and water in a blender

Mix until it's smooth

Put the mix into popsicle molds

Put in the popsicle sticks

Put it in the freezer for at least four hours, or until it's solid

Have fun with your cool strawberry popsicles!

Ingredients:

• 8 large cabbage leaves


• 1 pound corned beef, thinly sliced


• 1 cup sauerkraut, drained


• 1 cup Swiss cheese, shredded


• 1/2 cup Thousand Island dressing


• Salt and pepper to taste


• 1/4 cup butter, melted

Instructions:

Bring a large pot of water to a boil

Carefully place the cabbage leaves in the boiling water for 2-3 minutes, or until they become pliable

Remove and drain

Preheat your oven to 350F 175C

Lay out each cabbage leaf and place some corned beef, sauerkraut, and Swiss cheese in the center of each leaf

Drizzle some Thousand Island dressing over the filling, and season with salt and pepper to taste

Fold the sides of the cabbage leaf in and roll it up, securing it with a toothpick if needed

Place the cabbage rolls seam-side down in a baking dish

Pour the melted butter over the rolls

Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the rolls are heated through and the cheese is melted

Remove from the oven and serve hot

Enjoy your delicious Corned Beef and Cabbage Rolls!

Ingredients:

• 2 cups heavy cream


• 1 cup whole milk


• 3/4 cup granulated sugar


• 1 teaspoon vanilla extract


• 1 cup crushed Oreo cookies


• 1/2 cup chocolate pie filling

Instructions:

In a mixing bowl, combine heavy cream, whole milk, sugar, and vanilla extract

Whisk until sugar is dissolved

Churn the mixture in an ice cream maker according to the manufacturer's instructions

During the last few minutes of churning, add crushed Oreo cookies and chocolate pie filling, allowing them to incorporate into the ice cream

Transfer the churned ice cream into a freezer-safe container, cover, and freeze until firm, about 4-6 hours or overnight

Serve scoops of Oreo Chocolate Silk Pie Ice Cream and enjoy!