The BEST Strawberry Ice Cream

Indulge in the delightful taste of homemade strawberry ice cream with this easy and creamy recipe. Fresh strawberries combined with rich cream create the perfect balance of sweetness and tanginess, making it the BEST strawberry ice cream you'll ever taste!

Ingredients:

• 4 cups fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a bowl, combine sliced strawberries and granulated sugar

Let it sit for about 30 minutes until the strawberries release their juices

Transfer the strawberries and their juices to a blender and blend until smooth

In a separate bowl, whisk together heavy cream, whole milk, vanilla extract, and a pinch of salt

Combine the strawberry puree with the cream mixture and mix well

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for about 25-30 minutes until it reaches a soft-serve consistency

Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm

Serve and enjoy!

Bourbon Whiskey Peach No Churn Ice Cream

Enjoy the rich flavors of bourbon whiskey ice cream with sweet peaches, brown sugar, and a hint of cinnamon. You don't even need an ice cream maker to make this.

Ingredients:

• 2 cups heavy cream
• 1 can 14 ounces sweetened condensed milk
• 2 tablespoons bourbon whiskey
• 2 ripe peaches, peeled and diced
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

Instructions:

In a mixing bowl, whip the heavy cream until stiff peaks form

Gently fold in the sweetened condensed milk and bourbon whiskey until well combined

In a separate bowl, mix diced peaches with brown sugar and cinnamon until coated

Fold the peach mixture into the ice cream base

Transfer the mixture into a loaf pan or airtight container

Cover and freeze for at least 6 hours or until firm

Serve scoops of ice cream with additional diced peaches if desired

S'mores Caramel Brownie Slice

Enjoy these s'mores caramel brownie slices, which are rich and gooey. There are layers of chocolatey brownie, salty marshmallows, crunchy graham crackers, and rich caramel sauce in each bite. It tastes like a treat you'd find around a campfire.

Ingredients:

• 1 box brownie mix
• 1/2 cup butter, melted
• 1/4 cup water
• 2 eggs
• 1 cup graham cracker crumbs
• 1 cup mini marshmallows
• 1 cup chocolate chips
• 1 cup caramel sauce

Instructions:

Preheat oven to 350F 175C and grease a 9x9 inch baking pan

In a mixing bowl, combine brownie mix, melted butter, water, and eggs

Mix until well combined

Spread half of the brownie batter evenly into the prepared baking pan

Layer graham cracker crumbs, mini marshmallows, chocolate chips, and caramel sauce over the brownie batter

Pour the remaining brownie batter over the layers and spread evenly

Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean

Let cool completely before slicing into squares

Carrot Fritters with Avocado Cream Sauce

These Paleo-friendly carrot fritters are a tasty and nutritious snack or side dish. They're made with fresh grated carrots and seasoned with spices, then fried to crispy perfection. The creamy avocado sauce adds a rich and savory twist to this dish, making it a satisfying and flavorful treat.

Ingredients:

• 2 cups grated carrots
• 2 eggs
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons coconut oil for frying

Instructions:

Grated carrots, eggs, almond flour, coconut flour, paprika, onion powder, garlic powder, and black pepper should all be combined in a big mixing bowl

Stir until thoroughly mixed and the mixture holds together

In a skillet set over medium-high heat, warm the coconut oil

Form 1/4 cup of the carrot mixture into a patty by scooping it out

Using a spatula, flatten the carrot patty after placing it in the heated skillet

Cook until crispy and golden brown, 3 to 4 minutes on each side

Continue with the remaining carrot mixture, adjusting the skillet's oil content with more coconut if necessary

In a food processor or blender, puree 1 ripe avocado, 1/4 cup coconut milk, lime juice, clove of garlic, and salt to taste to make the Avocado Cream Sauce while the fritters are cooking

Top the hot carrot fritters with a generous dollop of Avocado Cream Sauce

Savor your tasty and nutritious Avocado Cream Sauce-Avocado Carrot Fritters!

Chicken Quinoa Stew

A hearty and nutritious chicken quinoa stew that combines the wholesome goodness of quinoa with tender chunks of chicken and a medley of vegetables, simmered in a flavorful broth.
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Ingredients:

• 1 cup quinoa, rinsed
• 1 lb chicken breast, diced
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onion, carrots, celery, and minced garlic

Saut until vegetables are tender

Add diced chicken to the pot and cook until browned on all sides

Stir in diced tomatoes, quinoa, chicken broth, dried thyme, dried rosemary, bay leaf, salt, and pepper

Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until quinoa is cooked and chicken is tender

Remove the bay leaf and discard

Adjust seasoning if needed

Serve the Chicken Quinoa Stew hot, garnished with fresh parsley

Enjoy!

Portobello Mushroom Tacos with Charred Scallion Salsa Verde

You can have these tasty vegetarian Portobello Mushroom Tacos with Charred Scallion Salsa Verde for taco night. This meal is tasty and filling thanks to the smoky grilled portobello mushrooms and the tangy salsa verde.

Ingredients:

• 4 large portobello mushrooms, cleaned and sliced
• 1/4 cup olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup chopped fresh cilantro
• 1 cup chopped red onion
• 1 cup chopped tomato
• 1 cup chopped avocado
• 1/2 cup crumbled queso fresco cheese
• For the Charred Scallion Salsa Verde:
• 8 scallions, trimmed
• 2 tomatillos, husked and halved
• 2 cloves garlic, peeled
• 1 jalapeo pepper, seeds removed
• Juice of 2 limes
• Salt to taste

Instructions:

Preheat grill to medium-high heat

In a bowl, combine olive oil, cumin, chili powder, salt, and pepper

Brush the portobello mushroom slices with this mixture

Grill the portobello mushrooms for 3-4 minutes per side, or until tender and charred

Remove from grill and set aside

Place scallions, tomatillos, garlic, and jalapeo pepper on the grill

Grill for 2-3 minutes per side until charred and softened

Transfer the charred vegetables to a blender or food processor

Add lime juice and salt

Blend until you achieve a salsa verde consistency

Adjust salt to taste

Warm the corn tortillas on the grill for about 30 seconds per side

To assemble the tacos, place grilled portobello slices on each tortilla

Top with chopped cilantro, red onion, tomato, avocado, and crumbled queso fresco

Drizzle the charred scallion salsa verde over the toppings

Serve the Portobello Mushroom Tacos with Charred Scallion Salsa Verde immediately, garnished with extra cilantro if desired

Low Fat Fluffy Buttermilk Pancakes

These fluffy low-fat buttermilk pancakes are a great way to start the day without feeling guilty. Low-fat buttermilk and applesauce are used to make them so that they stay fluffy and tasty even though they have less fat.

Ingredients:

• 1 cup low-fat buttermilk
• 1/4 cup unsweetened applesauce
• 1 egg
• 1 tablespoon honey
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Cooking spray for greasing

Instructions:

In a bowl, whisk together the buttermilk, unsweetened applesauce, egg, and honey

In a separate bowl, combine the flour, baking powder, baking soda, and salt

Slowly add the dry ingredients to the wet ingredients, stirring until just combined

Be careful not to overmix; a few lumps are okay

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

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

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Serve hot with your favorite low-fat syrup, fresh fruit, or yogurt as toppings

Enjoy your delicious and low-fat fluffy buttermilk pancakes!