Easy Fajita Chicken Bake

A quick and tasty chicken bake that tastes like fajitas. This recipe is perfect for a weeknight dinner because it only needs 6 simple ingredients and little work.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet of fajita seasoning mix
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup shredded cheddar cheese

Instructions:

Turn on your oven and heat it up to 375F 190C

In a baking dish, put the chicken breasts

Cover all of the chicken breasts with the fajita seasoning mix

On top of the chicken, put the sliced red and green bell peppers and onions

Put foil over the baking dish and bake for 25 minutes

Take off the foil and top with shredded cheddar cheese

Bake for another 10 to 15 minutes, until the cheese is bubbly and golden

Enjoy while hot!

Carrot Tarragon Soup

This creamy Carrot Tarragon Soup is a delightful blend of sweet carrots and aromatic tarragon, finished off with a touch of coconut milk for creaminess. It's a comforting and nutritious soup that's perfect for any occasion.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon fresh tarragon leaves, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the garlic and onions, and cook them until they get soft

Put in the chopped carrots and cook for five more minutes

Add the vegetable broth and boil it

Turn down the heat, cover, and let it cook for 20 minutes, or until the carrots are soft

Blend the soup until it's smooth with an immersion blender

Add the chopped tarragon leaves and coconut milk and mix well

Add pepper and salt to taste

Keep cooking for five more minutes

Serve hot, and if you want, top with more tarragon leaves

Roasted Beet Salad with Goat Cheese and Walnuts

This Roasted Beet Salad with Goat Cheese and Walnuts is a vibrant and flavorful salad that combines the earthy sweetness of roasted beets with the creamy tang of goat cheese and the crunchy goodness of toasted walnuts. It's a perfect balance of flavors and textures that will delight your taste buds.

Ingredients:

• 4 medium-sized beets, roasted, peeled, and sliced
• 2 cups baby arugula
• 1/2 cup crumbled goat cheese
• 1/2 cup chopped walnuts, toasted
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Wash the beets thoroughly and trim off the tops and tails

Wrap each beet in aluminum foil and place them on a baking sheet

Roast the beets in the preheated oven for 45-60 minutes or until they are tender when pierced with a fork

Remove the beets from the oven, let them cool slightly, then peel and slice them into rounds

In a large salad bowl, combine the roasted beet slices and baby arugula

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

Season with salt and pepper to taste

Drizzle the dressing over the salad and toss to coat

Sprinkle crumbled goat cheese and toasted walnuts over the top of the salad

Serve the Roasted Beet Salad with Goat Cheese and Walnuts immediately as a delicious and healthy side dish or light meal

Carrot Cake Cupcakes with Cream Cheese Frosting

These Carrot Cake Cupcakes with Cream Cheese Frosting are the perfect sweet treat, combining the warmth of spices with the sweetness of carrots and the creaminess of cream cheese frosting.

Ingredients:

• 1 1/2 cups grated carrots
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans optional
• Cream cheese frosting store-bought or homemade

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a mixing bowl, combine the grated carrots, all-purpose flour, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt

Mix until well combined

If you're using nuts, fold in the chopped walnuts or pecans into the batter

Spoon the batter into the cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a cupcake comes out clean

Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely

Once the cupcakes are completely cool, spread or pipe cream cheese frosting on top of each cupcake

Enjoy your delicious homemade Carrot Cake Cupcakes with Cream Cheese Frosting!

Paleo Keto Brownies

Indulge in these decadent paleo keto brownies that are rich in flavor and low in carbs. Made with almond butter and coconut oil, these brownies are perfect for satisfying your sweet tooth without straying from your paleo or keto lifestyle.

Ingredients:

• 2 large eggs
• 1/2 cup almond butter
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 cup dark chocolate chips optional

Instructions:

Set the oven temperature to 175C 350F

Use coconut oil to grease or line an 8 x 8-inch baking dish with parchment paper

Eggs, almond butter, melted coconut oil, coconut sugar, cocoa powder, vanilla extract, sea salt, and baking soda should all be thoroughly mixed together in a mixing bowl

Stir in the dark chocolate chips, if using

Evenly distribute the batter after pouring it into the baking dish that has been ready

A toothpick inserted into the center should come out with a few moist crumbs after 20 to 25 minutes of baking in a preheated oven

When ready to slice and serve, take the brownies out of the oven and allow them to cool in the pan for about fifteen minutes

Fluffy Gluten Free Banana Pancakes

These fluffy gluten-free banana pancakes are not only delicious but also vegan-friendly. Buckwheat flour adds a hearty flavor and makes them perfect for those avoiding gluten. They're quick and easy to whip up for a satisfying breakfast or brunch.

Ingredients:

• 1 cup buckwheat flour
• 1 ripe banana, mashed
• 1 tablespoon ground flaxseed
• 2 tablespoons water
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 cup non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• Coconut oil or vegan butter for cooking

Instructions:

Ground flaxseed and water should be mixed together in a small bowl

It will thicken up in 5 minutes, making a flax egg

Whisk the baking powder, baking soda, salt, and buckwheat flour together in a large bowl

Put the mashed banana, maple syrup, nondairy milk, apple cider vinegar, vanilla extract, and the ready flax egg in a different bowl

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

Don't mix it too much; lumps are fine

Put a nonstick griddle or skillet over medium-low heat and lightly coat it with vegan butter or coconut oil

For each pancake, put 1/4 cup of batter on the pan

Start cooking when the top starts to bubble

Then turn it over and cook until both sides are golden brown

Do it again with the rest of the batter, making sure to grease the pan as needed

Top it with your favorite things, like fresh fruit, maple syrup, or nut butter, and serve it warm

Vinegret Russian Beet Salad with Potatoes

Vinegret Russian Beet Salad is a colorful and tasty dish made with soft vegetables and a sour dressing. Adding potatoes changes the texture and makes it filling, making it great for a meal or as a hearty side dish.

Ingredients:

• 2 medium potatoes, boiled and diced
• 2 medium beets, boiled and diced
• 1 large carrot, boiled and diced
• 1/2 cup canned peas, drained
• 1 small onion, finely chopped
• 2 dill pickles, diced
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

Let the carrots, potatoes, and beets boil until they are soft

Let them cool down, then peel and cut them up

Dice the potatoes, beets, carrot, peas, onion, and dill pickles and put them in a large bowl

Pour apple cider vinegar and olive oil over the salad

Add salt and pepper to taste

Toss everything together gently until it's all well mixed

Put it in the fridge for at least an hour before serving so the flavors can mix

Serve cold as a light meal or side dish to cool you down