Lemon Garlic Roast Chicken with Sage

This Lemon Garlic Roast Chicken with Sage is a flavorful and aromatic dish that's perfect for a cozy family dinner or a special occasion. The combination of zesty lemon, pungent garlic, and earthy sage complements the tender roasted chicken beautifully, creating a mouthwatering dish that's sure to impress.

Ingredients:

• 1 whole chicken about 4-5 pounds
• 4 cloves garlic, minced
• 2 lemons, zest and juice
• 1/4 cup olive oil
• 2 tablespoons fresh sage leaves, chopped
• Salt and pepper to taste

Instructions:

Warm the oven up to 190C 375F

In a small bowl, mix together the lemon juice, zest, olive oil, chopped sage leaves, salt, and pepper

Wrap the chicken in foil and put it in a roasting pan

Mix the garlic and lemon juice together and rub it all over the chicken, also under the skin

If you want, you can tie the legs together with kitchen twine to help the chicken cook more evenly

The chicken should be roasted in an oven that has already been heated for about an hour and thirty minutes, or until the juices run clear and a meat thermometer reads 165F 75C inside the chicken

When the chicken is done, take it out of the oven and let it rest for 10 minutes

Afterward, cut it into pieces

Add your favorite sides to the lemon garlic roast chicken with sage and enjoy!

Savory Mediterranean Fat Bombs

These savory Mediterranean fat bombs are bursting with flavors from feta cheese, sun-dried tomatoes, basil, and olives. They make for a perfect keto-friendly snack or appetizer.

Ingredients:

• 1 cup feta cheese, crumbled
• 1/2 cup cream cheese, softened
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons black olives, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Put feta cheese and cream cheese in a bowl and mix them together until they are well mixed

Sun-dried tomatoes, basil, black olives, and olive oil should all be carefully mixed in

Add pepper and salt to taste

Make little balls out of the mix and put them on a plate or baking sheet

Put it in the fridge for at least 30 minutes to make it firm

Enjoy!

Paleo Bang Bang Shrimp

This Paleo Bang Bang Shrimp recipe is a grain-free, nut-free version of the classic dish. Crispy shrimp are coated in a creamy and spicy sauce that's perfect for dipping or drizzling. Whether you're following a Whole30 diet or simply looking for a delicious and healthier appetizer, this recipe is a winner!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut flour
• 2 tbsp arrowroot starch
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp coconut oil, for frying
• For the Bang Bang Sauce:
• 1/4 cup paleo mayonnaise
• 1 tbsp sriracha sauce make sure it's Whole30 compliant
• 1 tbsp honey omit for Whole30
• 1 tsp coconut aminos
• 1 tsp lime juice
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions:

In a bowl, combine coconut flour, arrowroot starch, sea salt, and black pepper

Toss the peeled and deveined shrimp in the dry mixture until evenly coated

Heat coconut oil in a skillet over medium-high heat

Add the coated shrimp to the hot skillet and cook for 2-3 minutes per side until they turn golden and crispy

Remove and set aside

In a separate bowl, whisk together all the ingredients for the Bang Bang Sauce until well combined

Serve the crispy shrimp with the Bang Bang Sauce for dipping or drizzling

Enjoy your Paleo Bang Bang Shrimp!

Boozey Roasted Strawberry & Chocolate Ice Cream Sundae - Vegan

With this vegan ice cream sundae, you can enjoy the rich flavors of roasted strawberries and chocolate. With the vodka added, it becomes creamier without using any dairy. Perfect for a sweet treat!

Ingredients:

• 1 cup strawberries, hulled and halved
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 2 cups coconut milk, chilled
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 1/4 cup vodka
• Vegan chocolate sauce, for topping
• Vegan whipped cream, for topping
• Vegan chocolate shavings, for garnish
• Fresh strawberries, for garnish

Instructions:

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

Put strawberry halves, maple syrup, and balsamic vinegar in a baking dish

Cook the strawberries in the oven for 20 to 25 minutes, or until they get soft and tasty

Allow to cool

Put cold coconut milk, cocoa powder, sugar, and vodka in a blender

Mix until it's smooth

Following the maker's instructions, churn the mixture in an ice cream maker until it gets thick and creamy

Add the roasted strawberries slowly while mixing

The ice cream should be put in a container and frozen for at least 4 hours, or until it is firm

Put the ice cream into bowls to serve

Vegan chocolate sauce, whipped cream, chocolate shavings, and fresh strawberries should be put on top

Have fun with your sweet vegan Boozey Roasted Strawberry & Chocolate Ice Cream Sundae!

Zucchini Turkey Burgers with Avocado Salsa

These turkey zucchini burgers are a tasty and healthy take on regular burgers. Adding grated zucchini gives the dish moisture and nutrition, and the avocado salsa gives each bite a cool, creamy kick. Great for a healthy and filling meal.

Ingredients:

• 1 lb lean ground turkey
• 1 cup grated zucchini, excess moisture squeezed out
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 whole wheat burger buns
• 1 ripe avocado, diced
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 2 tablespoons fresh lime juice
• Lettuce leaves for garnish

Instructions:

In a bowl, combine ground turkey, grated zucchini, breadcrumbs, chopped red onion, cilantro, minced garlic, cumin, salt, and pepper

Form the mixture into 4 equal-sized patties

Preheat a grill or stovetop grill pan over medium-high heat and lightly oil the grates

Grill the turkey burgers for about 5-6 minutes per side or until cooked through and no longer pink in the center

While the burgers are cooking, prepare the avocado salsa

In a bowl, combine diced avocado, diced tomato, diced red onion, and fresh lime juice

Season with salt and pepper to taste

Toast the whole wheat burger buns on the grill for a minute or two until lightly browned

Place a lettuce leaf on the bottom half of each bun, followed by a turkey burger patty, and a generous spoonful of avocado salsa

Top with the other half of the bun, and serve your zucchini turkey burgers with a side of extra avocado salsa

Enjoy your lean and delicious turkey burgers with a zesty avocado twist!

Soft-Baked White Chocolate Chip Cranberry Cookies

These Soft-Baked White Chocolate Chip Cranberry Cookies are a delightful treat with a perfect balance of sweetness and tartness. The soft and chewy texture combined with the flavors of white chocolate and dried cranberries make them an irresistible treat for any occasion.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions:

Preheat your oven to 350F 175C

Line baking sheets with parchment paper

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy

Beat in the eggs one at a time, then stir in the vanilla extract

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the dried cranberries and white chocolate chips

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely

Enjoy these delicious Soft-Baked White Chocolate Chip Cranberry Cookies!

Chocolate Peanut Butter Pie Tart

This Chocolate Peanut Butter Pie Tart is a delicious way to enjoy the rich flavors of chocolate and peanut butter together. A chocolate cookie crust that is crunchy on the outside and creamy on the inside. A chocolate drizzle covers the whole thing.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 6 tablespoons unsalted butter, melted
• 1 cup creamy peanut butter
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• 1 cup semisweet chocolate chips

Instructions:

Preheat oven to 350F 175C

In a bowl, mix together chocolate cookie crumbs and melted butter

Press mixture into the bottom and up the sides of a 9-inch tart pan

Bake for 10 minutes

Let it cool completely

In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth

In another bowl, whip heavy cream until stiff peaks form

Gently fold whipped cream into peanut butter mixture until well combined

Spread peanut butter mixture into the cooled tart crust

In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring in between, until smooth

Drizzle melted chocolate over the top of the tart

Chill in the refrigerator for at least 2 hours before serving

Slice and serve chilled

Enjoy!