Ingredients:

• 2 cups shredded mozzarella cheese


• 1/2 cup grated Parmesan cheese


• 1/2 cup mayonnaise


• 1/4 cup chopped fresh basil


• 1 cup cherry tomatoes, halved


• 2 cloves garlic, minced


• Salt and pepper to taste

Instructions:

Warm the oven up to 190C 375F

Shredded mozzarella, grated Parmesan, mayonnaise, chopped basil, minced garlic, salt, and pepper should all be mixed together in a bowl

Put the mixture in a baking dish and spread it out evenly

Put the halves of the cherry tomatoes on top of the cheese mixture

Put the dip in the oven and bake for 20 to 25 minutes, or until the top is bubbly and golden brown

Take it out of the oven and let it cool down a bit before you serve it

If you want, add more basil leaves as a garnish

Serve hot with crackers or vegetable sticks that are good for keto

Ingredients:

• 1 cup unsweetened almond milk


• 1/2 cup creamy peanut butter


• 1/4 cup cocoa powder


• 1/4 cup maple syrup or agave nectar


• 1 teaspoon vanilla extract

Instructions:

Blend peanut butter, cocoa powder, maple syrup or agave nectar, and vanilla extract in a blender

Mix everything together until it's smooth

Place the mix into popsicle molds

Place a popsicle stick in each mold

Put it in the freezer for at least four hours, or until it's solid

To get popsicles out of their molds, run them under warm water for a short time

Have fun with your vegan peanut butter fudgesicles!

Ingredients:

• 1 can 15 ounces white beans, drained and rinsed


• 2 tablespoons olive oil


• 1 clove garlic, minced


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 1/2 teaspoon dried oregano


• 1/2 cup chopped fresh spinach leaves


• 1/4 cup diced red bell pepper


• 4 whole wheat tortillas


• 1/2 cup crumbled feta cheese


• 1/4 cup plain Greek yogurt


• 2 tablespoons chopped fresh parsley

Instructions:

Use a fork or potato masher to mash the white beans in a medium bowl until they are still a little chunky

Set a pan on medium heat and add the olive oil

Mix in the garlic and cook for one minute, until the garlic smells good

Put white beans that have been mashed into the pan

Add black pepper, salt, and dried oregano to taste

Stir every now and then for 3 to 4 minutes

Take it off the heat and add the red bell pepper and spinach that have been chopped

Give each tortilla an equal amount of the bean mixture

On top of each tortilla, put some crumbled feta cheese

Add some Greek yogurt and chopped fresh parsley to the top of each wrap

Serve the tortillas rolled up tight

Ingredients:

• 1 cup canned pumpkin puree


• 2 cups all-purpose flour


• 2 tablespoons brown sugar


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground ginger


• 1/4 teaspoon ground cloves


• 2 large eggs


• 1 1/2 cups buttermilk


• 1/4 cup molasses


• 1/4 cup melted butter


• 1 teaspoon vanilla extract

Instructions:

Preheat your waffle iron according to the manufacturer's instructions

In a large mixing bowl, combine the canned pumpkin puree, brown sugar, eggs, buttermilk, molasses, melted butter, and vanilla extract

Mix until well combined

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves

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

Be careful not to overmix; a few lumps are okay

Lightly grease the waffle iron with non-stick cooking spray or a small amount of melted butter

Pour the waffle batter onto the preheated waffle iron, using the amount recommended by the manufacturer's instructions for your specific waffle iron size

Close the waffle iron and cook according to the manufacturer's instructions until the waffles are golden brown and crisp

Carefully remove the waffles from the iron and serve immediately with your favorite toppings, such as maple syrup, whipped cream, or chopped nuts

Enjoy your delicious Pumpkin Gingerbread Waffles!