Gluten-Free Vegan Pumpkin Spice Thumbprint Cookies

These vegan, gluten-free pumpkin spice thumbprint cookies are great for fall parties or just when you want a warm treat. Theyre soft, tasty, and really simple to make.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup pumpkin puree
• 2 tablespoons maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans or walnuts optional
• 1/4 cup raspberry or apricot jam for filling

Instructions:

Warm your oven up to 350F 175C and put parchment paper on a baking sheet

Put coconut sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix them together with almond flour

With the dry ingredients still together, add the melted coconut oil, maple syrup, pumpkin puree, and vanilla extract

Mix until you get a dough

Make little balls out of the dough and put them on the baking sheet that has been prepared

Make a hole in the middle of each ball by pressing your thumb into it

If you want to, you can add chopped nuts to the cookies and lightly press them into the dough

A small amount of jam should be put in each hole

The cookies should be baked for 12 to 15 minutes, or until the edges are golden brown

Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way

Enjoy these tasty vegan pumpkin spice thumbprint cookies that are free of gluten

Easy Italian Salad

Feel free to serve this Easy Italian Salad with your Freschetta pizza. Mixed greens, cherry tomatoes, olives, onions, and pepperoncini peppers are mixed in a zesty Italian dressing and then topped with Parmesan cheese. Its a delicious and refreshing dish.

Ingredients:

• 2 cups of mixed greens
• 1 cup of cherry tomatoes, halved
• 1/2 cup of sliced black olives
• 1/4 cup of sliced red onions
• 1/4 cup of sliced pepperoncini peppers
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of Italian salad dressing
• Salt and pepper to taste

Instructions:

In a large bowl, combine the mixed greens, cherry tomatoes, black olives, red onions, and pepperoncini peppers

Add the Italian salad dressing to the salad and mix it all together

Gentle toss the salad to make sure that the dressing covers all of the ingredients

Grate some Parmesan cheese and sprinkle it on top of the salad

Add salt and pepper to the salad as needed

One more time, toss the salad to mix all the ingredients together

As soon as possible, serve as a tasty side dish or starter

Slow Cooker Lemon Chicken Pasta

A creamy chicken pasta dish made in a slow cooker that tastes great with lemon and has tender artichoke hearts. Great for days when youre busy and want a tasty meal ready when you get home.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can artichoke hearts, drained and chopped
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 8 oz pasta such as linguine or fettuccine

Instructions:

Season chicken breasts with salt, pepper, and dried thyme

In a slow cooker, combine chicken broth, heavy cream, Parmesan cheese, butter, minced garlic, lemon juice, and lemon zest

Add seasoned chicken breasts and chopped artichoke hearts to the slow cooker

Cover and cook on low for 6-8 hours, or until chicken is cooked through and tender

About 30 minutes before serving, cook pasta according to package instructions until al dente

Once chicken is cooked, remove from slow cooker and shred using two forks

Return shredded chicken to the slow cooker and stir to combine with the creamy sauce

Serve the creamy lemon chicken and artichoke sauce over cooked pasta

Garnish with additional Parmesan cheese and fresh parsley if desired

Clementine Cream Sodas

A delightful fusion of clementine juice, vanilla syrup, and cream, topped with soda water for a refreshing beverage.

Ingredients:

• 6 oz clementine juice
• 2 oz vanilla syrup
• 1 oz heavy cream
• 4 oz soda water
• Ice cubes
• Clementine slices for garnish

Instructions:

Fill a glass with ice cubes

Pour clementine juice and vanilla syrup into the glass

Add heavy cream and soda water

Stir gently to combine

Garnish with clementine slices

Serve immediately

Autoimmune Paleo Waffles

For people on the Autoimmune Paleo diet, these waffles are a healthy and filling way to start the day. You can eat them without worrying about gluten, dairy, or grains, and they still taste great.

Ingredients:

• 2 ripe bananas
• 2 large eggs
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/4 cup coconut milk
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• Pinch of salt
• Coconut oil for greasing the waffle iron

Instructions:

Preheat your waffle iron according to the manufacturers instructions

In a blender, combine the ripe bananas, eggs, coconut flour, tapioca flour, coconut milk, baking soda, cinnamon, and a pinch of salt

Blend until the batter is smooth and well combined

Grease the waffle iron with a small amount of coconut oil to prevent sticking

Pour the waffle batter onto the preheated waffle iron, using the recommended amount for your specific waffle iron size

Close the waffle iron and cook until the waffles are golden brown and crispy

Carefully remove the waffles from the iron and repeat with the remaining batter

Serve the Autoimmune Paleo Waffles with your favorite toppings, such as fresh berries, sliced bananas, or a drizzle of honey if not strictly AIP

Enjoy your delicious and autoimmune-friendly waffles

Alfredo Chicken

Lacking time This dish of chicken in a creamy sauce is simple to prepare—it only requires five ingredients and four simple steps.

Whole Grain Banana Pancakes

Oats lend texture to these banana pancakes made with almond meal and whole wheat flour.