Grilled Tortilla Pizza Margherita GI 365

Take pleasure in the mouthwatering tastes of a traditional Margherita pizza within a paleo-friendly grilled tortilla crust. This is a quick and simple recipe that works well for a balanced paleo dinner.

Ingredients:

• 2 paleo-friendly tortillas
• 1 cup of diced tomatoes
• 1 cup of fresh basil leaves
• 1 cup of dairy-free mozzarella cheese
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

Set your grill's temperature to medium-high

Diced tomatoes, minced garlic, and a dash of salt and pepper should all be combined in a small bowl

To allow the flavors to mingle, set aside

Each tortilla should have one side brushed with olive oil

Lay the tortillas directly onto the grill grates, oil side down

Cook for a minute or two, or until they begin to take on color and develop grill marks

Carefully flip the tortillas over using tongs

Each tortilla's grilled side should have an even layer of the tomato and garlic mixture on it

Tear the new basil leaves and distribute them on top of the tomatoes

Top the pizzas with mozzarella cheese that is free of dairy

Once the cheese has melted and the tortilla edges are crispy, close the grill lid and continue cooking for two to three minutes

Before slicing and serving, take the grilled tortilla pizzas off the grill and allow them to cool slightly

Delicious Homemade Hummus

This homemade hummus recipe is creamy, flavorful, and incredibly easy to make. It's the perfect dip or spread for any occasion!

Ingredients:

• 1 15oz can of chickpeas, drained and rinsed
• 3 tablespoons tahini
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• Salt to taste
• Water as needed
• Optional toppings: olive oil, chopped parsley, paprika

Instructions:

In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, paprika, and a pinch of salt

Blend until smooth, scraping down the sides as needed

While blending, drizzle in olive oil until the hummus reaches a creamy consistency

If the hummus is too thick, add water, 1 tablespoon at a time, until desired texture is achieved

Taste and adjust salt and seasonings as necessary

Serve in a bowl, drizzled with olive oil, and garnish with chopped parsley and a sprinkle of paprika

Enjoy with pita bread, vegetable sticks, or as a spread

Dark Chocolate Olive Oil Cupcakes

Enjoy the rich, decadent taste of dark chocolate with these tasty, moist olive oil cupcakes. They are great for people who love chocolate!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup hot water
• 1/2 cup dark chocolate chips

Instructions:

Start by heating the oven to 350F 175C

You can line a cupcake tin with paper liners

Mix the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt together in a bowl using a whisk

First, beat the eggs in a different bowl

Then, add the buttermilk, extract, and olive oil

Combine well

Add the wet ingredients to the dry ones one at a time and mix just until everything is combined

Add the hot water and mix it in until the batter is smooth

It's okay that the batter isn't very thick

The dark chocolate chips should be carefully mixed in

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool for 5 minutes in the pan

Then, move them to a wire rack to cool all the way down

After the cupcakes have cooled, you can frost them or decorate them however you like

Glazed Doughnut Muffins

These Glazed Doughnut Muffins taste great because they combine the tastes of muffins and doughnuts. They're simple to make and taste great for breakfast or any time you want a sweet treat.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/3 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup buttermilk
• For the glaze:
• 1 cup powdered sugar
• 2-3 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

Start by heating the oven to 350F 175C

Mix the flour, baking powder, baking soda, nutmeg, and salt in a medium-sized bowl with a whisk

Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is light and fluffy

Add the egg and vanilla extract and mix them in well

Start with the dry mixture and work your way up to the wet mixture, adding the buttermilk in between each addition

Don't mix any further than that

Put about two thirds of the batter into each muffin cup in a muffin tin that has been greased

Put muffins in the oven and bake for 15 to 18 minutes, or until a toothpick inserted into the middle comes out clean

Put the powdered sugar, milk, and vanilla extract in a small bowl and whisk them together

While the muffins are baking, make the glaze

Let the muffins cool in the pan for a few minutes after they're done baking

Then take them out and dip the tops in the glaze

Let them cool all the way down on a wire rack

Have fun with your tasty Glazed Doughnut Muffins!

Gluten-Free Spring Rolls with Spicy Ginger Sauce

These gluten-free spring rolls are packed with vibrant veggies and herbs, wrapped in delicate rice paper wrappers. They are served with a zesty and spicy ginger sauce for an extra kick of flavor.

Ingredients:

• 8 rice paper wrappers
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1/4 cup chopped roasted peanuts
• For the Spicy Ginger Sauce:
• 3 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon grated fresh ginger
• 1 teaspoon sriracha sauce

Instructions:

Prepare all the vegetables and herbs

Soak one rice paper wrapper in warm water until pliable, then lay it flat on a clean surface

Layer a small amount of each vegetable and herb in the center of the wrapper, leaving space at the edges

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling

Repeat with the remaining wrappers and filling

For the Spicy Ginger Sauce, whisk together tamari or soy sauce, rice vinegar, maple syrup, grated fresh ginger, and sriracha sauce in a small bowl

Serve the spring rolls with the spicy ginger sauce for dipping, garnished with chopped roasted peanuts

Chocolate Meringue Swirl Cookies

Delightful chocolate meringue cookies with a swirl of rich cocoa and a hint of vanilla. Perfect for satisfying your chocolate cravings.

Ingredients:

• 1 cup granulated sugar
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/2 cup chocolate chips
• 1/2 cup chopped nuts optional

Instructions:

Preheat the oven to 300F 150C and line a baking sheet with parchment paper

In a bowl, combine the granulated sugar and cocoa powder

In a separate bowl, beat the egg whites until foamy, then add the cream of tartar and continue beating until soft peaks form

Gradually add the sugar and cocoa mixture to the egg whites, folding gently until well combined

Fold in the vanilla extract, chocolate chips, and chopped nuts if using

Spoon the cookie batter onto the prepared baking sheet in small mounds

Use a toothpick or skewer to create swirl patterns in each cookie

Bake in the preheated oven for about 20-25 minutes, or until the cookies are crisp on the outside

Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely

Once cooled, the cookies are ready to be enjoyed!