Ingredients:

• 2 ripe bananas


• 1/2 cup coconut flour


• 1/4 cup coconut oil, melted


• 1/4 cup honey or maple syrup AIP compliant


• 1/2 teaspoon baking soda


• 1/4 teaspoon sea salt


• 1/2 teaspoon ground cinnamon


• 1 teaspoon vanilla extract AIP compliant


• 2 tablespoons coconut cream


• 1/4 cup unsweetened shredded coconut


• 1/4 cup chopped tigernuts AIP compliant


• 1/4 cup carob powder AIP compliant


• 1/4 cup chopped dried figs AIP compliant


• 1/4 cup chopped dried apricots AIP compliant

Instructions:

Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius and line an 8 by 8-inch 20 by 20 centimeter baking dish with parchment paper

Mash the ripe bananas until smooth in a big bowl

To the mashed bananas, add the coconut cream, vanilla extract, honey or maple syrup, and melted coconut oil

Blend thoroughly

Ground cinnamon, baking soda, sea salt, and coconut flour should all be combined in a different bowl

Stirring constantly, gradually incorporate the dry ingredient mixture into the wet ingredients until a thick batter forms

Stir in the chopped tigernuts, dried apricots, dried figs, carob powder, and shredded coconut

Fill the baking dish with the batter, spreading it evenly

A toothpick inserted in the center should come out clean after baking for 25 to 30 minutes in a preheated oven

After letting the blondies cool in the dish for ten to fifteen minutes, move them to a wire rack to finish cooling

Cut into squares when cooled, then savor your AIP Banana Blondies!

Ingredients:

• 20 slices gluten-free bread


• 2 cups hummus


• 4 large avocados, sliced


• 4 cups mixed salad greens


• 2 large tomatoes, sliced


• 1 cup sliced cucumber


• 1 cup shredded carrots


• 1 cup sliced bell peppers


• 1 cup alfalfa sprouts


• 1/2 cup vegan mayo


• Salt and pepper to taste

Instructions:

Ten pieces of bread should be covered in hummus

Cover the last 10 pieces of bread with vegan mayo

On top of the bread slices with hummus, put slices of avocado, salad greens, tomato, cucumber, carrots, bell peppers, and alfalfa sprouts

Add pepper and salt

Cover the bread slices with mayonnaise and place them on top of the sandwiches to finish them off

Lay out the sandwiches on a diagonal and serve

Ingredients:

• 1 lb chicken tenders


• 1 cup breadcrumbs


• 1/2 cup grated Parmesan cheese


• 1 tsp paprika


• 1/2 tsp garlic powder


• 1/2 tsp onion powder


• 1/2 tsp salt


• 1/4 tsp black pepper


• 2 eggs


• Cooking spray

Instructions:

Put breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl

Mix them together

Mix the eggs in a different bowl

First, dip each chicken tender into the eggs that have been whisked together

Then, cover it with the breadcrumb mixture and press it down gently to make sure it sticks

Lay the chicken tenders out in a single layer in the air fryer basket, making sure they don't touch

Spray cooking spray on the chicken tenders just a little to help them get crispy

Get the air fryer ready by heating it up to 400F 200C

Put the chicken tenders in an air fryer that has already been heated

Cook them for 10 to 12 minutes, flipping them over halfway through, or until they are golden brown and fully cooked

Serve hot with the sauce of your choice

Ingredients:

• 1 lb Florida lobster meat, cut into bite-sized pieces


• 1 cup all-purpose flour


• 2 eggs, beaten


• 1 cup breadcrumbs


• 1 tsp garlic powder


• 1/2 tsp paprika


• Salt and pepper to taste


• Oil for frying


• 1/2 cup mayonnaise


• 1 clove garlic, minced


• 1 Meyer lemon, zest and juice


• 1/2 tsp Dijon mustard


• Salt and pepper to taste

Instructions:

In a shallow bowl, mix together flour, garlic powder, paprika, salt, and pepper

In another bowl, beat the eggs

In a third bowl, place breadcrumbs

Dip each piece of lobster first in the flour mixture, then in the beaten eggs, and finally coat with breadcrumbs

Heat oil in a deep fryer or skillet to 350F 175C

Fry the lobster bites in batches until golden brown and cooked through, about 2-3 minutes per batch

Remove from oil and drain on paper towels

In a small bowl, whisk together mayonnaise, minced garlic, Meyer lemon zest and juice, Dijon mustard, salt, and pepper to make the aioli

Serve the fried lobster bites hot with Meyer lemon aioli on the side for dipping

Ingredients:

• 1 cup mini brownies, baked and cooled


• 1 cup chocolate frosting


• 1 cup whipped cream


• 1/2 cup chocolate shavings


• 1/4 cup chopped nuts optional


• Fresh berries for garnish

Instructions:

In serving glasses, layer the bottom with a few mini brownie pieces

Add a spoonful of chocolate frosting on top of the brownies layer

Follow with a layer of whipped cream and sprinkle some chocolate shavings

Repeat the layers until the glass is filled, finishing with a dollop of whipped cream on top

Garnish with chopped nuts if using and fresh berries

Chill in the refrigerator for at least 30 minutes before serving

Enjoy your delightful Mini Brownie Parfait with Chocolate Frosting!

Ingredients:

• 1 1/2 cups graham cracker crumbs


• 1/4 cup unsalted butter, melted


• 2 cups cream cheese, softened


• 1/2 cup granulated sugar


• 1 tsp vanilla extract


• 1 cup heavy cream


• 1/2 cup fresh strawberries, pureed


• 1/4 cup cocoa powder


• 1/4 cup chocolate chips

Instructions:

In a mixing bowl, combine graham cracker crumbs and melted butter

Mix until crumbs are evenly coated

Line a cupcake pan with cupcake liners

Spoon the graham cracker mixture into the liners, pressing down to form the crust

Chill in the refrigerator while preparing the filling

In a separate bowl, beat the cream cheese until smooth and creamy

Add sugar and vanilla extract to the cream cheese

Beat until well combined

In another bowl, whip the heavy cream until stiff peaks form

Divide the whipped cream into three equal portions

Fold one portion of whipped cream into the cream cheese mixture to create the vanilla cheesecake filling

Fold the strawberry puree into the second portion of whipped cream to create the strawberry cheesecake filling

Fold cocoa powder and chocolate chips into the last portion of whipped cream to create the chocolate cheesecake filling

Spoon the three different cheesecake fillings into the cupcake liners on top of the graham cracker crust, creating layers of vanilla, strawberry, and chocolate

Chill the cheesecake cupcakes in the refrigerator for at least 4 hours, or until set

Before serving, you can garnish with additional chocolate chips, strawberry slices, or whipped cream if desired

Enjoy your Neapolitan Cheesecake Cupcakes!

Ingredients:

• 2 lbs beef chuck roast, cut into 1-inch cubes


• 1 tablespoon olive oil


• 1 onion, diced


• 2 cloves garlic, minced


• 1 cup beef broth


• 1/2 cup ketchup


• 1/4 cup brown sugar


• 2 tablespoons Worcestershire sauce


• 1 tablespoon mustard


• Salt and pepper to taste


• 4 cups cooked mashed potatoes


• 1 cup shredded cheddar cheese


• 1/4 cup chopped green onions, for garnish


• 1/4 cup diced tomatoes, for garnish

Instructions:

Turn on saut mode on the pressure cooker and heat the olive oil

Add the minced garlic and diced onion and cook until the onion is soft

Put in the beef cubes and brown them all over

Put ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper in a bowl and mix them together

Add the mix to the pressure cooker with the beef cubes

Put the lid back on and set the timer for 30 minutes

Let the pressure go down naturally for 10 minutes, and then release any remaining pressure by hand

Put the hot beef in bowls and top them with mashed potatoes

Shred cheddar cheese, chop green onions, and dice tomatoes and put them on top

Have fun!

Ingredients:

• 1 cup butter, softened


• 1 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 2 cups all-purpose flour


• teaspoon baking powder


• teaspoon salt


• Chocolate chips for eyes and noses


• Miniature chocolate chips for details


• Brown M&M's or similar candies for noses


• Royal icing assorted colors for decorating

Instructions:

In a large bowl, cream together the butter and sugar until smooth

Beat in the egg and vanilla extract until well combined

In a separate bowl, whisk together the flour, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Divide the dough into two equal portions and shape them into discs

Wrap in plastic wrap and refrigerate for at least 1 hour

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

Roll out one portion of the dough on a floured surface to about inch thickness

Using teddy bear shaped cookie cutters, cut out bear shapes and place them on the prepared baking sheet

Use a small round cutter or the back of a piping tip to create small indents for the eyes and noses

Place chocolate chips as eyes and miniature chocolate chips as facial details

Add a brown M&M candy for each bear's nose

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cool, use royal icing to pipe on additional details such as mouths, bowties, and other decorations

Allow the icing to set before serving or packaging the cookies

Ingredients:

• 2 cups spinach leaves


• 1 cucumber, peeled and chopped


• 2 celery stalks, chopped


• 1 green apple, cored and chopped


• 1 lemon, peeled and seeded


• 1-inch piece of ginger, peeled


• 1 cup coconut water

Instructions:

Put spinach, cucumber, celery, apple, lemon, ginger, and coconut water in a blender

Mix everything together until it's smooth

Pour into glasses and serve right away

Ingredients:

• 1 bottle red wine


• 1/4 cup brandy


• 2 tablespoons orange liqueur


• 2 tablespoons sugar


• 1 orange, thinly sliced


• 1 lemon, thinly sliced


• 1 lime, thinly sliced


• 1 cup club soda


• Ice cubes

Instructions:

Put red wine, brandy, orange liqueur, and sugar in a large pitcher

Mix it around until the sugar is gone

Slice the orange, lemon, and lime and put them in the pitcher

Place in the fridge with the lid on for at least two hours, or until very cold

To serve, put ice cubes in wine scale glasses

Fill up about half of each glass with sangria mixture by pouring it over the ice

Add club soda to the top of each glass

Mix slowly by stirring

If you want, you can add more citrus slices as a garnish

Serve right away and enjoy!