Ingredients:

• 1 lb flank steak, thinly sliced
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• 1 red bell pepper, thinly sliced
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• 1 green bell pepper, thinly sliced
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• 1 yellow bell pepper, thinly sliced
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• 1 onion, thinly sliced
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• 3 cloves garlic, minced
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• 1 tablespoon ginger, minced
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• 2 tablespoons low-sodium soy sauce
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• 1 tablespoon rice vinegar
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• 1 tablespoon cornstarch
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• 1 teaspoon sesame oil
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• 1/2 teaspoon crushed red pepper flakes optional
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• 2 tablespoons vegetable oil
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• Salt and pepper to taste
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• Cooked brown rice for serving
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Instructions:

In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, sesame oil, and crushed red pepper flakes if using

Set aside

In a large skillet or wok, heat vegetable oil over high heat

Add the thinly sliced flank steak and cook for 2-3 minutes until it starts to brown

Remove the steak from the skillet and set aside

In the same skillet, add more oil if needed and stir-fry the minced garlic and ginger for about 30 seconds until fragrant

Add the sliced onions and bell peppers to the skillet and stir-fry for 3-4 minutes until they begin to soften and slightly char

Return the cooked steak to the skillet and pour the prepared sauce over everything

Stir-fry for an additional 2-3 minutes until the sauce thickens and everything is heated through

Season with salt and pepper to taste

Serve the Pepper Steak Stir-Fry over cooked brown rice and garnish with fresh cilantro or green onions if desired

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 cup sugar
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• 1/4 cup cocoa powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup brewed coffee, cooled
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• 1/3 cup vegetable oil
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• 1 tablespoon white vinegar
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• 1 teaspoon vanilla extract
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• Vegan chocolate frosting store-bought or homemade
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Instructions:

Warm the oven up to 350F 175C and put cupcake liners in a muffin tin

Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a large bowl

The dry ingredients should now have coffee, vegetable oil, vinegar, and vanilla extract added to them

Don't mix any further than that

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

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Let cupcakes cool all the way down before adding vegan chocolate frosting

Add vegan chocolate shavings or sprinkles on top if you want to make it look even better

Ingredients:

• 1 medium squash such as butternut or acorn, peeled, seeded, and cubed
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• Optional: herbs like thyme or rosemary for added flavor
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Instructions:

Preheat your oven to 400F 200C

In a large bowl, toss the cubed squash with olive oil, salt, pepper, and any optional herbs until evenly coated

Spread the squash cubes in a single layer on a baking sheet lined with parchment paper

Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring halfway through

Once done, remove from the oven and serve hot as a side dish or part of a Paleo meal

Ingredients:

• 2 heads cauliflower, cut into florets
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• 4 cloves garlic, minced
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• 1/4 cup chicken broth
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• 2 tbsp ghee or butter
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• 1/4 cup full-fat coconut milk
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• 1 tsp dried thyme
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• 1 tsp dried rosemary
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• Salt and pepper, to taste
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• Fresh parsley, for garnish optional
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Instructions:

Place cauliflower florets and minced garlic in a slow cooker

Add chicken broth, ghee or butter, coconut milk, dried thyme, dried rosemary, salt, and pepper

Cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower is very tender

Using a potato masher or immersion blender, mash the cauliflower until smooth and creamy

Adjust seasoning if needed

Garnish with fresh parsley before serving, if desired

Ingredients:

• 1 can 13
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• 5 oz full-fat coconut milk
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• 1/2 cup raw cashews, soaked for 4 hours or overnight
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• 1/2 cup maple syrup
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• 1/3 cup fresh lime juice
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• Zest of 2 limes
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• 1 teaspoon vanilla extract
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• Pinch of salt
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• 8 graham crackers vegan-friendly
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• 2 tablespoons melted coconut oil
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• 1/4 cup crushed graham crackers for garnish
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• Lime slices for garnish
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Instructions:

Add soaked cashews, maple syrup, lime juice, lime zest, vanilla extract, and a pinch of salt to a blender

Blend until smooth

Mix until it's creamy and smooth

Put the mixture in a shallow bowl and freeze it for four to six hours, or until it gets firm

Before you put the ice cream back in the blender, break it up into chunks

Mix until it's smooth

Put parchment paper around the edges of a baking dish

Melt the coconut oil and crush the graham crackers together in a bowl

Press this into the baking dish's bottom to make a crust

Spread the ice cream that has been blended out evenly on top of the graham cracker crust

To make the ice cream even firmer, cover the dish with parchment paper and freeze for another 4 hours

Cut the ice cream into squares that will fit between the Graham crackers after it has set

Put an ice cream square between two graham crackers to make the sandwiches

If you want each sandwich to have even more crunch, roll the edges in crushed graham crackers

Add lime slices as a garnish and serve right away, or put it in the freezer until you're ready to eat

Ingredients:

• 1 cup strong brewed coffee
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• 1/2 cup milk
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• 2 tablespoons pumpkin puree
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• 2 tablespoons sugar
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• 1/4 teaspoon pumpkin pie spice
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• Whipped cream optional
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• Cinnamon optional, for garnish
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Instructions:

In a small saucepan, combine the milk, pumpkin puree, sugar, and pumpkin pie spice

Heat the mixture over medium heat, stirring constantly, until it's hot but not boiling

Remove from heat and whisk vigorously until frothy

Pour the brewed coffee into a mug

Slowly add the frothy pumpkin mixture to the coffee while stirring

Top with whipped cream and a sprinkle of cinnamon if desired

Enjoy your homemade Pumpkin Spice Latte!

Ingredients:

• 250g pasta
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• 300g shrimp, peeled and deveined
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 1 can 400ml coconut milk
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• 2 tablespoons red curry paste
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• 1 cup cherry tomatoes, halved
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• 1 red bell pepper, sliced
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• 1 cup spinach leaves
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• Fresh cilantro for garnish
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Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and chopped onion

Saut until the onions are soft

Give it a stir and cook for one to two minutes

Add the coconut milk and mix it in well

Put pasta and enough water in the pot to cover it

Bring to a simmer and cook for 8 to 10 minutes, or until the pasta is almost done

Add the bell pepper, cherry tomatoes, and shrimp to the pot

Cook for another 34 minutes, or until the pasta is fully cooked and the shrimp is pink and opaque

Add spinach leaves and stir until they wilt

Add pepper and salt to taste

Add fresh cilantro as a garnish before serving

Ingredients:

• 4 large bell peppers, halved and deseeded
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• 1 cup quinoa, rinsed
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• 2 cups vegetable broth
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• 1 tablespoon olive oil
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 1 can 15 ounces black beans, drained and rinsed
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• 1 can 15 ounces diced tomatoes, drained
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• 1 cup corn kernels
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• 1 teaspoon cumin
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• 1 teaspoon chili powder
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• Salt and pepper to taste
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• 1/2 cup chopped fresh cilantro
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• 1 avocado, diced for garnish
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• 1 lime, cut into wedges for serving
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Instructions:

Before you start cooking, heat the oven to 375F 190C

Bring the vegetable broth to a boil in a medium-sized saucepan

Slowly add the quinoa, lower the heat, cover, and let it cook for about 15 minutes, or until it's done and the liquid is absorbed

In the meantime, put olive oil in a pan and heat it over medium heat

Put in the diced onion and cook for about 5 minutes, until the onion turns clear

Cut up some garlic and add it

Cook for one more minute

Also add corn kernels, cumin, chili powder, salt, and pepper

Stir in the black beans and tomato dices

Allow the flavors to blend for 5 minutes while cooking

When the quinoa is done, add it to the pan with the beans

Add the chopped cilantro and mix well

Put some of the quinoa and beans inside each bell pepper half

Stuff the peppers and put them in a baking dish

Place foil over top and bake for 25 to 30 minutes, or until peppers are soft

Take off the foil and bake for 5 more minutes to give the tops a little browning

Serve with lime wedges and avocado dice on top

Ingredients:

• 1 box of vanilla cake mix
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• Ingredients required for cake mix as per box instructions
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• 1 cup Biscoff cookie butter
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• 1 cup powdered sugar
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• 1 package white chocolate candy melts
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• 1 tablespoon vegetable oil
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• Biscoff cookie crumbs for decoration
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Instructions:

Bake the vanilla cake as directed on the package

After baking, allow the cake to cool fully

Crumble the cooled cake into fine crumbs in a large bowl

Blend powdered sugar and Biscoff cookie butter together in a different bowl

Mix well after adding the Biscoff mixture to the cake crumbs

Roll the mixture into tiny cake balls with your hands and arrange them on a tray lined with parchment paper

In a microwave-safe bowl, melt white chocolate candies with vegetable oil in 30-second increments, stirring until smooth between each interval

Reposition the cake balls on the tray lined with parchment after dipping them all the way into the melted chocolate

For decoration, dust the coated cake pops with Biscoff cookie crumbs

Put the cake pops in the refrigerator for about half an hour to allow the chocolate to solidify

Your delicious Biscoff Cookie Butter Cake Pops are ready to be served

Enjoy!