Pear Cranberry Arugula Salad

The sweet and sour flavors in this Pear Cranberry Arugula Salad go so well together. The sweet pears and dried cranberries give it a burst, and the salty walnuts and creamy goat cheese make a nice contrast. This salad is great for a quick and healthy meal because it has a tangy balsamic vinaigrette on it.

Ingredients:

• 2 ripe pears, sliced
• 1 cup dried cranberries
• 4 cups fresh arugula
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup balsamic vinaigrette dressing
• Salt and pepper to taste

Instructions:

In a large bowl, combine the fresh arugula, sliced pears, and dried cranberries

Drizzle the balsamic vinaigrette dressing over the salad and toss to coat evenly

Sprinkle the crumbled goat cheese and chopped walnuts on top

Season with salt and pepper to taste

Serve immediately and enjoy

Slow Cooker Chipotle BBQ Chicken Sandwiches

It tastes smoky and spicy in these Slow Cooker Chipotle BBQ Chicken Sandwiches. In a tangy chipotle BBQ sauce, the soft chicken cooks slowly until its perfectly shred and ready to be piled high on gluten-free hamburger buns.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 onion, chopped
• 1 cup gluten-free BBQ sauce
• 2 chipotle peppers in adobo sauce, minced
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Gluten-free hamburger buns, for serving

Instructions:

In a slow cooker, put chicken breasts and chopped onion

Put BBQ sauce, minced garlic and chipotle peppers, honey, apple cider vinegar, smoked paprika, salt, and pepper in a bowl

Add the BBQ sauce to the slow cooker and cover the chicken and onion

Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork

Take the chicken out of the slow cooker when its done cooking and shred it with two forks

Bring the chicken back to the slow cooker and mix it well with the BBQ sauce

Grilled chicken with chipotle sauce should be served on gluten-free buns

Garlicky Sweet Potato Pasta with Crispy Kale

Enjoy this plant-based, gluten-free pasta dish with crispy kale and spiralized sweet potatoes. The strong flavors of garlic and nutritional yeast make it extra tasty.

Ingredients:

• 2 medium sweet potatoes, spiralized
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 4 cups kale, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons nutritional yeast

Instructions:

In a large skillet over medium-low heat, warm up 1 tablespoon of olive oil

For about one minute, until the garlic smells good, add the minced garlic

Put the spiralized sweet potatoes in the pan and cook for 5 to 7 minutes, until they are soft

Put the rest of the olive oil in a different pan and heat it over medium-low heat

It will take about 5 minutes of cooking after adding the chopped kale until it gets crispy

Add salt, black pepper, and red pepper flakes to the sweet potato pasta

Throw the sweet potato pasta and crispy kale together in the skillet and toss them to mix

Before you serve, sprinkle nutritional yeast on top

Vegan Casarecce Pasta with Broccolini Rabe

Broccoli rabe is cooked in a tasty vegan butter and herb sauce in this casarecce pasta dish. Its an easy and tasty dinner that you can make quickly during the week.

Ingredients:

• 1 lb casarecce pasta
• 1 bunch broccolini rabe, trimmed
• 1/4 cup vegan butter
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves

Instructions:

Cook pasta according to package instructions

Drain and set aside

In a large skillet, melt vegan butter over medium heat

Add garlic and red pepper flakes, saut for 1-2 minutes

Add broccolini rabe, season with salt and pepper, and cook until tender, about 5-7 minutes

Add cooked pasta to the skillet, toss to combine with the broccolini rabe

Stir in fresh parsley and thyme leaves

Serve hot, and enjoy

Parisian Cookies Recipe

With these delightful Parisian cookies, you can experience the elegance of Paris. Buttery, almond-rich cookies topped with crunchy sliced almonds and filled with sweet raspberry jam. Ideal for afternoon tea or a special occasion.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup raspberry jam
• 1/4 cup sliced almonds

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy

Add the vanilla extract and mix until combined

Gradually add the all-purpose flour, almond flour, and salt

Mix until the dough comes together

Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet

Use your thumb or the back of a teaspoon to create an indentation in the center of each cookie

Fill each indentation with a small amount of raspberry jam

Sprinkle sliced almonds over the jam-filled centers of the cookies

Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Crock Pot Punkin Bread

This pumpkin bread is tasty and easy to make. You can bake it in your crock pot. Great for cool fall days or whenever you want a tasty treat

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup water
• 1/2 cup chopped walnuts optional

Instructions:

Put the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl and mix them together

Mix the eggs, pumpkin, oil, and water in a different bowl until the mixture is smooth

Mix the wet ingredients in until they are well mixed

You can add walnuts if you want to

Add to a 4-quart slow cooker that has been greased

Cover and set the temperature to low

Cook for three to four hours, or until a toothpick stuck in the middle comes out clean

Enjoy while still warm