Green Beans with Bacon and Pecans

The flavorful crunch of bacon, the nutty richness of toasted pecans, and the freshness of green beans come together in this delicious side dish called Green Beans with Bacon and Pecans. Its all brought together by the sweet and tangy addition of the maple-Dijon dressing.

Ingredients:

• 1 lb fresh green beans, trimmed
• 4 slices bacon, diced
• 1/2 cup pecan halves
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat your oven to 350F 175C

Place the pecan halves on a baking sheet and toast them in the preheated oven for about 5-7 minutes, or until they become fragrant

Set them aside to cool

In a large pot, bring water to a boil

Add a pinch of salt and the trimmed green beans

Cook the beans for 3-4 minutes until they are tender but still crisp

Drain and immediately transfer them to a bowl of ice water to stop the cooking process

Drain again and set aside

In a skillet over medium heat, cook the diced bacon until it becomes crispy

Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease

In a small bowl, whisk together the maple syrup, Dijon mustard, and olive oil to make the dressing

Season with salt and pepper to taste

In a large serving bowl, combine the blanched green beans, crispy bacon, and toasted pecans

Drizzle the maple-Dijon dressing over the mixture and toss everything together to coat evenly

Serve the green beans with bacon and pecans immediately as a delicious side dish

Healthier Pressure Cooker Jambalaya

This pressure cooker version of jambalaya, a healthier take on the traditional dish, boasts a flavorful blend of Cajun spices, lean protein, and whole grain brown rice. This filling one-pot supper is ideal for hectic weeknights.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 1 cup diced tomatoes
• 1 cup long-grain brown rice
• 1 cup low-sodium chicken broth
• 1 tsp Cajun seasoning
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 lb boneless, skinless chicken breasts, diced
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb turkey sausage, sliced
• Salt and pepper to taste
• 2 green onions, chopped for garnish
• Fresh parsley, chopped for garnish

Instructions:

Heat the olive oil and place the pressure cooker in the saute mode

Add the celery, bell pepper, onion, and garlic

Simmer until the food is tender

Add the rice, paprika, cayenne, thyme, and Cajun seasoning along with the diced tomatoes and chicken broth

Add the turkey sausage, chicken, and shrimp

Add pepper and salt for seasoning

After shutting off the pressure cooker, leave it on high pressure for ten minutes

After finishing, let the pressure release naturally for five minutes before quickly releasing any leftover pressure

Lift the lid and mix the jambalaya

Taste and adjust seasoning

Garnish with fresh parsley and green onions and serve hot

Browned Pork Chops

Indulge in the simplicity and flavor of Browned Pork Chops. Seasoned with a blend of spices and coated in a savory flour mixture, these pork chops are browned to perfection and baked for a deliciously quick and satisfying meal.

Ingredients:

• 4 pork chops
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper optional
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish

Instructions:

Preheat the oven to 375F 190C

Season pork chops with salt and black pepper

In a shallow dish, combine all-purpose flour, garlic powder, onion powder, paprika, and cayenne pepper if using

Coat each pork chop with the seasoned flour mixture, shaking off any excess

In a large skillet, heat vegetable oil over medium-high heat

Add butter to enhance browning

Brown pork chops on both sides until golden

Transfer the browned pork chops to a baking dish

Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 145F 63C for medium doneness

Garnish with chopped fresh parsley before serving

Enjoy these succulent Browned Pork Chops, a simple and flavorful dish Perfect for a quick and satisfying meal

Paleo Baked Gluten Free & Keto Donut Holes

These paleo baked donut holes are a guilt-free treat perfect for those following a gluten-free and keto lifestyle. Theyre made with almond flour, coconut flour, and sweetened with monk fruit sweetener, resulting in a delightful snack with only 0.5g net carbs per serving.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated monk fruit sweetener
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup melted coconut oil
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup sugar-free dark chocolate chips optional, for coating
• 1 tbsp coconut oil optional, for coating

Instructions:

Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and coat a small muffin pan with coconut oil

Mix together almond flour, coconut flour, baking powder, monk fruit sweetener, and salt in a mixing bowl

To the dry ingredients, add the eggs, almond milk, vanilla extract, and melted coconut oil

Blend until thoroughly blended

Spoon the dough into each mini muffin cup using a spoon or cookie scoop

The donut holes should be firm to the touch and golden brown after 12 to 15 minutes of baking

After a few minutes of cooling in the muffin tin, move the donut holes to a wire rack to finish cooling

Not required: Coconut oil and sugar-free dark chocolate chips should be melted in 30-second increments in a microwave-safe bowl, stirring until smooth

After coating each donut hole with melted chocolate, return them to the wire rack to harden

Savor these tasty donut holes that are keto-friendly, gluten-free, and paleo

Custard Tart with Wine-Poached Grapes

Indulge in the delicate combination of creamy custard and sweet, wine-poached grapes nestled in a buttery puff pastry crust.

Ingredients:

• 1 sheet frozen puff pastry
• 4 large egg yolks
• 1/4 cup granulated sugar
• 1 1/4 cups whole milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 cup white wine
• 1/4 cup granulated sugar
• 1 cup seedless red grapes

Instructions:

Preheat oven to 375F 190C

Roll out puff pastry and line a tart pan with it, trimming any excess pastry

Prick the bottom of the pastry with a fork and bake for 10-15 minutes until lightly golden

Remove from oven and let cool

In a bowl, whisk together egg yolks and 1/4 cup sugar until pale and thick

In a saucepan, heat milk until just simmering

Gradually pour hot milk into egg mixture, whisking constantly

Stir in vanilla extract and ground nutmeg

Pour custard mixture into the cooled pastry shell

Bake tart for 25-30 minutes until custard is set and lightly golden on top

Let cool completely

In another saucepan, combine white wine and 1/4 cup sugar

Bring to a simmer, stirring until sugar dissolves

Add grapes to the simmering wine mixture and poach for 3-5 minutes until grapes are slightly softened

Remove grapes from wine mixture and let cool

Arrange wine-poached grapes on top of the custard tart

Serve the tart at room temperature or chilled

Greek Chickpea Mason Jar Salad

A tasty and healthy Greek-style mason jar salad with feta cheese, veggies, and chickpeas. Great for a quick and healthy meal on the go.

Ingredients:

• 1/2 cup chickpeas, cooked
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons red onion, finely chopped
• 2 tablespoons feta cheese, crumbled
• 1 tablespoon kalamata olives, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach leaves

Instructions:

In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing

Start by adding the dressing to the bottom of a clean mason jar

Layer chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, and kalamata olives on top of the dressing in the jar

Top with fresh spinach leaves

Seal the jar and refrigerate until ready to eat

Shake before opening and enjoy

Warm Lentil and Kale Salad

This Warm Lentil and Kale Salad is a hearty and healthy dish that can be served any time of year. Tender lentils, sauted kale, and a tangy dressing come together to make a satisfying and tasty salad.

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 4 cups chopped kale, stems removed
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted walnuts, chopped

Instructions:

In a medium saucepan, combine the lentils and enough water to cover them by about 2 inches

Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until the lentils are tender but still hold their shape

Drain any excess water and set aside

In a large skillet, heat 2 tablespoons of olive oil over medium heat

Add the sliced red onion and cook until softened and slightly caramelized, about 5 minutes

Add the minced garlic and chopped kale to the skillet with the onions

Cook, stirring occasionally, until the kale wilts and becomes tender, about 3-4 minutes

In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing

In a large salad bowl, combine the cooked lentils, sauted kale and onions, and crumbled feta cheese

Drizzle the dressing over the salad and toss to combine

Sprinkle with chopped fresh parsley and toasted walnuts before serving

Serve warm and enjoy