Roasted Sweet Potato Kale Bowl

This Roasted Sweet Potato Kale Bowl is a hearty and nutritious vegan meal. Roasted sweet potatoes and massaged kale are topped with creamy avocado and a flavorful tahini dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 tablespoon lemon juice
• 1/4 cup tahini
• 1 clove garlic, minced
• 2 tablespoons nutritional yeast
• 2 tablespoons water
• 1 avocado, sliced
• Sesame seeds, for garnish

Instructions:

Warm the oven up to 400F 200C and put parchment paper on a baking sheet

Add olive oil, salt, and pepper to a large bowl and toss the sweet potatoes around

Place on the baking sheet that has been prepared and roast for 25 to 30 minutes, or until soft and slightly browned

Press the kale with lemon juice in the same bowl for a few minutes, until it gets soft and turns bright green

To make the dressing, mix the tahini, garlic, nutritional yeast, and water in a small bowl with a whisk

To put the bowls together, split the roasted sweet potatoes and massaged kale between two bowls

Place avocado slices on top and drizzle tahini dressing over them

Serve with sesame seeds on top

Paleo Grilled Chicken Salad

This Paleo Grilled Chicken Salad is a delicious and healthy meal that adheres to the Paleo diet principles. It features tender grilled chicken breast served on a bed of fresh mixed greens, accompanied by a flavorful balsamic vinaigrette dressing.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens e
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• , spinach, arugula
• 1/2 cucumber, sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: chopped nuts or seeds for garnish

Instructions:

Preheat your grill to medium-high heat

In a small bowl, mix together the olive oil, paprika, garlic powder, salt, and pepper to create a marinade for the chicken

Coat the chicken breasts with the marinade, ensuring they are well-covered

Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165F 74C and the chicken is cooked through

Remove from heat and let it rest for a few minutes

While the chicken is resting, prepare the salad by arranging the mixed greens, cucumber, red bell pepper, red onion, and cherry tomatoes on a serving platter

In a separate bowl, whisk together the balsamic vinegar, extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing

Slice the grilled chicken into thin strips and place them on top of the salad

Drizzle the dressing over the salad and chicken

If desired, garnish with chopped nuts or seeds for added crunch and flavor

Serve immediately and enjoy your Paleo Grilled Chicken Salad

Arizona Blend Pairing

This recipe combines the rich flavors of an Arizona red blend wine with grilled chicken breasts topped with a vibrant tomato-onion mixture. Its a perfect pairing to enhance the boldness of the wine and complement the smoky grilled flavors of the chicken.

Ingredients:

• 1 bottle of Arizona red blend wine
• 4 boneless, skinless chicken breasts
• 1 cup of cherry tomatoes
• 1 red onion, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat your grill to medium-high heat

Season the chicken breasts with salt and pepper

In a bowl, toss cherry tomatoes, sliced red onion, minced garlic, and olive oil together

Grill the chicken breasts for about 6-8 minutes per side, or until cooked through

While the chicken is grilling, place the tomato-onion mixture in a grill basket or on a piece of aluminum foil and grill for about 5-7 minutes, until tomatoes are softened and onions are charred

Once the chicken is cooked through and the tomato-onion mixture is grilled, remove them from the grill

Serve the grilled chicken breasts topped with the grilled tomato-onion mixture

Pour glasses of Arizona red blend wine to accompany the dish

Garnish with fresh basil leaves

Enjoy

Pumpkin Pie Smoothie

Indulge in the flavors of pumpkin pie without the guilt with this creamy and delicious pumpkin pie smoothie. Its vegan, dairy-free, and perfect for fall or anytime youre craving a healthy treat.

Ingredients:

• 1 cup pumpkin puree
• 1 ripe banana, frozen
• 1 cup unsweetened almond milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon maple syrup or agave syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup ice cubes

Instructions:

Put everything into a blender

Mix until its creamy and smooth

You can change the sweetness or spices to suit your taste

Pour into glasses and serve right away

If you want, you can add a sprinkle of cinnamon on top

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