Ingredients:

• 2 racks of baby back ribs


• 1 cup maple syrup


• 1/2 cup soy sauce


• 1/4 cup apple cider vinegar


• 3 cloves garlic, minced


• 1 tablespoon smoked paprika


• 1 teaspoon cayenne pepper


• Salt and pepper to taste

Instructions:

Set the grill outside to medium-high heat

Pour maple syrup, soy sauce, apple cider vinegar, minced garlic, smoked paprika, cayenne pepper, salt, and pepper into a bowl

Mix these ingredients together to make the glaze

As soon as the grill is hot, put the baby back ribs on it and cook for 15 minutes on each side

Every 5 minutes, baste them with the maple glaze

Keep grilling the ribs until they are done all the way through and have a nice caramelized top

After taking the ribs off the grill, let them rest for 5 minutes before cutting them up and serving them

BBQ ribs that taste great and smell great

Serve them with your favorite outdoor kitchen decor

Ingredients:

• 1 cup buckwheat flour


• 1 tablespoon ground flaxseed


• 2 tablespoons maple syrup


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1 cup almond milk


• 1 tablespoon apple cider vinegar


• 1 teaspoon vanilla extract


• 1/4 teaspoon salt


• Coconut oil or vegan butter for cooking

Instructions:

In a mixing bowl, combine almond milk and apple cider vinegar

Let it sit for 5 minutes to curdle

In another bowl, mix buckwheat flour, ground flaxseed, baking powder, baking soda, and salt

Add maple syrup and vanilla extract to the almond milk mixture

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined

Be careful not to overmix; a few lumps are okay

Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or vegan butter

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

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

Repeat with the remaining batter, greasing the skillet as needed

Serve warm with your favorite toppings such as fresh fruit, maple syrup, or vegan whipped cream

Ingredients:

• 1 lb beef sirloin tips, cut into bite-sized pieces


• 2 tbsp olive oil


• 1/2 cup onion, diced


• 8 oz mushrooms, sliced


• 2 cloves garlic, minced


• 1 cup beef broth


• 1/4 cup heavy cream


• 2 tbsp butter


• 1 tbsp coconut flour


• Salt and pepper, to taste


• Fresh parsley, for garnish optional

Instructions:

Warm up the olive oil in a big pan over medium-high heat

It will take about 5 to 7 minutes of cooking after adding the beef tips until they are browned on all sides

Take it out of the pan and set it aside

Put butter, onions, mushrooms, and garlic in the same pan

It will take about 5 minutes of cooking until the vegetables are soft

Mix in the coconut flour until the vegetables are well covered

Slowly add the beef broth while stirring all the time to keep lumps from forming

Bring to a low boil

Turn down the heat and add the heavy cream

Let it cook for 5 minutes, or until the sauce gets thicker

Put the beef tips back in the pan and let them simmer for another 5 minutes, until they are hot all the way through and the flavors are mixed

Add pepper and salt to taste

Add fresh parsley as a garnish if you like

Enjoy while hot!

Ingredients:

• 12-15 Brussels sprouts, thinly sliced


• 1/4 cup sliced almonds, toasted


• 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 optional


• Fresh parsley for garnish optional

Instructions:

Cut off the ends of the Brussels sprouts and take off any damaged or discolored leaves on the outside

Cut the Brussels sprouts into thin strips using a sharp knife or a mandoline slicer

Toast the almond slices in a dry skillet over medium-low heat until they smell good and get a little brown

To keep from burning, stir often

Take it off the heat and let it cool down

Salt and pepper should be mixed with the honey, lemon juice, olive oil, and pepper in a small bowl

Sliced Brussels sprouts, toasted almonds, dried cranberries, and grated Parmesan cheese if using should all be put in a large salad bowl

Add the dressing to the salad and mix everything together until it's all covered in the dressing

Add fresh parsley as a garnish if you like

Serve your tasty Raw Brussels Sprouts Salad right away and enjoy it!

Ingredients:

• 4 lobster tails


• 1/2 cup melted butter


• 2 cloves garlic, minced


• 1 tablespoon fresh lemon juice


• 1 teaspoon paprika


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• Chopped fresh parsley for garnish

Instructions:

Warm up the grill over medium-high heat

Cut the top of the lobster shells lengthwise with kitchen shears to get to the meat inside

Put chopped garlic, lemon juice, paprika, salt, and black pepper in a bowl and melt the butter

Use the butter mixture to coat the lobster tails well

Put the lobster tails on the hot grill with the meat side down

Grill for 5 to 7 minutes, basting every now and then with the butter mixture

The lobster tails should be flipped over and grilled for another 5 to 7 minutes, or until the meat is opaque and fully cooked

Take it off the grill and add chopped fresh parsley on top

Put it on the table hot, with extra butter sauce on the side

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/2 cup granulated sugar


• 2 tsp baking powder


• 1/2 tsp salt


• 1 tsp ground cinnamon


• 1/2 cup unsalted butter, melted


• 2/3 cup milk


• 2 large eggs


• 1 tsp vanilla extract


• 1/2 cup chopped walnuts

Instructions:

Warm your oven up to 375 F 190 C and put paper liners in a muffin tin

Mix the flour, sugar, baking powder, salt, and ground cinnamon in a large bowl with a whisk

Heat the milk, eggs, and vanilla extract in a separate bowl

Then, use a whisk to mix them together

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Be careful not to mix too much

Add the chopped walnuts and mix well

Fill up each muffin tin cup about two thirds of the way to the top with batter

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

When you take the muffins out of the oven, let them cool for a few minutes in the pan before moving them to a wire rack to cool all the way through

Enjoy your tasty cinnamon walnut muffins that you made yourself!

Ingredients:

• 3 racks beef ribs


• 1/4 cup coarse ground black pepper


• 1/4 cup kosher salt


• 1/4 cup paprika


• 1 tablespoon garlic powder


• 1 tablespoon onion powder

Instructions:

Preheat your smoker to 275F 135C

Trim excess fat from the ribs and remove the membrane from the bone side

In a bowl, mix together black pepper, kosher salt, paprika, garlic powder, and onion powder to create the rub

Generously coat the ribs with the rub, covering all sides

Place the ribs on the smoker grates, bone side down

Smoke the ribs for 4-5 hours or until the internal temperature reaches 203F 95C

Wrap the ribs in butcher paper and let them rest for at least 30 minutes before serving

Ingredients:

• 2 cups heavy cream


• 1 14-ounce can sweetened condensed milk


• 2 cups fresh basil leaves


• 1 teaspoon vanilla extract

Instructions:

In a blender, combine heavy cream and basil leaves until smooth

In a large bowl, whisk together the blended cream, sweetened condensed milk, and vanilla extract until well combined

Pour mixture into a loaf pan or freezer-safe container

Cover with plastic wrap and freeze for at least 6 hours or until firm

Serve and enjoy!

Ingredients:

• 1 cup of freshly ground coffee beans


• 2 cups of filtered water


• 2 tablespoons of your favorite coffee blend from MistoBox


• 1 tablespoon of cream or milk optional


• 1 teaspoon of sugar optional

Instructions:

Bring the filtered water to a boil and then let it cool down a bit

This will make it about 200F 93C

Get your MistoBox coffee beans ground to a medium-coarse level while the water heats up

Put the coffee grounds into a French press or pour-over coffee maker

Fill a small bowl with ice water and pour it over the coffee grounds

This will "bloom" the grounds

Let it sit for 30 seconds to let the coffee give off gases and flavors

Slowly pour the rest of the hot water over the coffee grounds in a circle, making sure that all of the coffee grounds are wet

Cover your French press or pour-over and let the coffee steep for four minutes

In a French press, press the plunger down and take out the filter

In a pour-over, do the same thing

Put the coffee that you just brewed into your favorite mug

You can add cream or milk to taste and sugar to make it sweeter if you want to

Enjoy your tasty MistoBox coffee after you stir it!

Ingredients:

• 1 whole chicken about 4-5 pounds


• 1/4 cup honey


• 1/4 cup soy sauce


• 2 tablespoons olive oil


• 2 teaspoons minced garlic


• 1 teaspoon dried thyme


• 1 teaspoon dried rosemary


• 1 teaspoon dried oregano


• Salt and pepper to taste

Instructions:

Rinse the whole chicken under cold water and pat dry with paper towels

In a small bowl, mix together honey, soy sauce, olive oil, minced garlic, dried thyme, dried rosemary, and dried oregano

Rub the chicken with salt and pepper, then place it in the slow cooker

Pour the honey-soy sauce mixture over the chicken, making sure to coat it evenly

Cover and cook on low for 6-7 hours, or until the chicken is tender and reaches an internal temperature of 165F 75C

Once cooked, carefully remove the chicken from the slow cooker and let it rest for a few minutes before serving

Optional: Strain the cooking liquid from the slow cooker and serve it as a sauce or gravy

Enjoy your juicy crockpot whole chicken with your favorite side dishes!