Maple Bourbon Glazed Apple Bacon Fritters

These Maple Bourbon Glazed Apple Bacon Fritters are a delightful combination of sweet and savory. The crispy fritters are packed with diced apples and crispy bacon, then drizzled with a luscious maple bourbon glaze. Perfect for a special breakfast treat or a delicious dessert.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2/3 cup milk
• 1/4 cup bourbon
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups diced apples peeled and cored
• 1/2 cup cooked and crumbled bacon
• Oil for frying

Instructions:

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg

In another bowl, combine the milk, bourbon, maple syrup, egg, and vanilla extract

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix

Fold in the diced apples and crumbled bacon into the batter

Heat oil in a deep fryer or a large, deep skillet to 350F 175C

Drop spoonfuls of the batter into the hot oil, using a slotted spoon or scoop

Fry until golden brown, about 2-3 minutes per side, turning as needed for even cooking

Remove the fritters using a slotted spoon and place them on a paper towel-lined plate to drain excess oil

For the glaze, mix together 1/2 cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon bourbon until smooth

Drizzle the glaze over the warm fritters

Serve the Maple Bourbon Glazed Apple Bacon Fritters while they are still warm and enjoy!

Fluffy Pancakes

For a tasty breakfast treat, try these fluffy pancakes. They're simple to make and great for a morning with family or friends on the weekend.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt

In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; some lumps are okay

Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray

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

Cook until bubbles form on the surface, then flip the pancakes and cook until golden brown on both sides

Serve hot with your favorite toppings, such as maple syrup, fresh berries, or whipped cream

Grown Up PB + J Cookies

Grown Up PB + J Cookies are a refined take on the classic peanut butter and jelly combination. The nutty, sweet, and slightly salty flavors complement the fruity strawberry jam and dark chocolate perfectly. A sprinkling of flaky sea salt elevates these cookies to new heights.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped roasted peanuts
• 1/4 cup strawberry jam
• 1/4 cup chopped dark chocolate or chocolate chips
• Flaky sea salt, for sprinkling

Instructions:

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, beat together the peanut butter and brown sugar until creamy and smooth

Add the egg and vanilla extract, and mix until well combined

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

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

Fold in the chopped peanuts and chopped dark chocolate

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart

Using your thumb or the back of a spoon, make an indentation in the center of each cookie

Fill each indentation with a small amount of strawberry jam

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

Remove the cookies from the oven and sprinkle a touch of flaky sea salt over the tops

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Vegan Vanilla Cupcakes

These vegan vanilla cupcakes are not only tasty, but they also don't have any oil or gluten, so they're a better choice when you want something sweet. They are light, fluffy, and full of vanilla flavor.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 3/4 cup coconut sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 2 teaspoons apple cider vinegar
• 1 tablespoon vanilla extract
• 1/4 cup unsweetened applesauce

Instructions:

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

In a small bowl, mix together almond milk and apple cider vinegar

Let it sit for a few minutes to curdle

In a large bowl, whisk together gluten-free flour, coconut sugar, baking soda, and salt

Add vanilla extract and unsweetened applesauce to the almond milk mixture

Mix well

Pour the wet ingredients into the dry ingredients and stir until just combined

Do not overmix

Divide the batter evenly among the cupcake liners, filling each about two-thirds full

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

Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely

Pumpkin Cheesecake Bites

These Pumpkin Cheesecake Bites are a delightful low carb and keto-friendly dessert option. With a nutty almond flour crust and a creamy pumpkin cheesecake filling, they are perfect for satisfying your sweet cravings without derailing your diet.

Ingredients:

• 1 cup almond flour
• 2 tbsp powdered erythritol
• 4 tbsp melted butter
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 large egg

Instructions:

Turn on the oven and heat it up to 325F 160C

Melted butter, 2 tablespoons of powdered erythritol, and almond flour should all be mixed together in a bowl

Mix until it falls apart

Spread the dough out in the bottom of a square baking pan lined with parchment paper to make the crust

Once it's done, take it out of the oven and let it cool

Beat cream cheese until it's smooth in a different bowl

Blend in an egg, 1/4 cup of powdered erythritol, pumpkin pie spice, and pumpkin puree

Mix everything together well

Put the pumpkin cheesecake mix on top of the crust that has been left to cool

Use a spatula to make the top smooth

Put the cheesecake in the oven for 25 to 30 minutes, or until it's set but still has a little give in the middle

Take it out of the oven and let it cool all the way down

For at least two hours or until firm, put it in the fridge

Once it's cool, cut it into squares that are easy to eat

Serve and have fun!

Shredded Brussels Sprouts Salad

This Shredded Brussels Sprouts Salad is a perfect combination of flavors and textures. The earthiness of the Brussels sprouts pairs beautifully with the sweetness of dried cranberries and the crunch of toasted pecans. Whether you serve it as a side dish or a light main course, it's a delicious and healthy choice.

Ingredients:

• 2 cups shredded Brussels sprouts
• 1/2 cup dried cranberries
• 1/2 cup delicious pecans, toasted
• 1/4 cup crumbled feta cheese optional
• 1/4 cup red onion, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

In a large bowl, combine the shredded Brussels sprouts, dried cranberries, toasted pecans, crumbled feta cheese if desired, and red onion

In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing

Drizzle the dressing over the salad and toss to coat all the ingredients evenly

Let the salad sit for a few minutes to allow the flavors to meld together

Serve the Shredded Brussels Sprouts Salad as a delightful side dish or a light main course

Enjoy!

Paleo Chocolate Biscuits

Savor these guilt-free, low-carb, gluten-free, sugar-free, and flourless paleo chocolate biscuits. Ideal for giving in to your chocolate cravings without sacrificing your nutritional values.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup coconut oil, melted
• 1/4 cup sugar-free maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup sugar-free dark chocolate chips

Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Almond flour, baking soda, chocolate powder, and salt should all be combined in a mixing bowl

Mix the dry ingredients with the melted coconut oil, sugar-free maple syrup, and vanilla extract

Blend until thoroughly blended

Add sugar-free dark chocolate chips to the dough and fold them in

Take tablespoon-sized portions of dough and put them on the baking sheet that has been preheated

Using a fork or your fingers, slightly flatten each ball of dough

Bake for 10 to 12 minutes, or until the biscuits are set and the edges are crisp, in a preheated oven

Take them out of the oven and allow them to cool for a few minutes on the baking sheet, then move them to a wire rack to finish cooling

Enjoy your delicious paleo chocolate biscuits after they've cooled!

Curried Quinoa Salad Nutrition Stripped

Curried Quinoa Salad is a tasty and healthy dish that has a lot of different colored vegetables and the spicy flavors of curry. This salad is a great choice for a healthy meal or side dish because it is full of protein, fiber, and important nutrients. Quinoa, crunchy vegetables, and a flavorful curry dressing come together to make a delicious dish that will satisfy your taste buds and keep you energized all day.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup roasted cashews
• 1/4 cup raisins
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• Salt and pepper to taste

Instructions:

Rinse the quinoa thoroughly in a fine-mesh strainer

In a medium saucepan, bring 2 cups of water to a boil, add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed

Remove the cooked quinoa from heat, fluff it with a fork, and let it cool to room temperature

In a large mixing bowl, combine the cooled quinoa, diced red bell pepper, diced cucumber, diced red onion, chopped fresh cilantro, roasted cashews, and raisins

In a small bowl, whisk together the olive oil, lemon juice, curry powder, ground cumin, turmeric, salt, and pepper to create the dressing

Pour the dressing over the salad ingredients in the large mixing bowl and toss everything together until well coated

Refrigerate the salad for at least 30 minutes to allow the flavors to meld

Serve the Curried Quinoa Salad chilled, garnished with additional cilantro if desired

Enjoy!

Raw Egg Nog Smoothie

Enjoy the rich and creamy flavors of egg nog without the eggs or gluten. This vegan and gluten-free raw egg nog smoothie is a delightful and healthier alternative to the traditional holiday beverage.

Ingredients:

• 1 ripe banana
• 1 cup almond milk or any preferred plant-based milk
• 1/4 cup raw cashews
• 2 tablespoons maple syrup
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1-2 Medjool dates for sweetness, optional
• A pinch of salt
• Ice cubes optional

Instructions:

Put everything into a blender

Mix until it's creamy and smooth

If you need to, taste it and change how sweet or spicy it is

You can add ice cubes and blend again if you want it to be cold and smooth

Put it in a glass, add a pinch of cinnamon or nutmeg on top, and serve right away