Ingredients:

• 1 cup natural peanut butter
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• 1/4 cup coconut oil, melted
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• 2 tablespoons unsweetened almond milk
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• 1/4 cup powdered erythritol or preferred keto-friendly sweetener
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• 1 teaspoon vanilla extract
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• Pinch of salt
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Instructions:

In a mixing bowl, combine peanut butter, melted coconut oil, almond milk, powdered erythritol, vanilla extract, and a pinch of salt

Mix well until smooth and fully combined

Using a small cookie scoop or spoon, portion out the mixture into bite-sized balls and place them on a baking sheet lined with parchment paper

Place the baking sheet in the freezer for about 30 minutes to firm up the fat bombs

Once firm, transfer the fat bombs to an airtight container and store them in the freezer until ready to serve

Ingredients:

• 3 cups cooked turkey, shredded
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• 4 carrots, chopped
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• 3 potatoes, diced
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 4 cups chicken broth
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• 1 teaspoon dried thyme
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• 1 teaspoon dried rosemary
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• 1 bay leaf
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• Salt and pepper to taste
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• 2 tablespoons cornstarch
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• 2 tablespoons water
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• Fresh parsley for garnish
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Instructions:

In a slow cooker, combine shredded turkey, carrots, potatoes, onion, garlic, chicken broth, thyme, rosemary, bay leaf, salt, and pepper

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender

In a small bowl, mix cornstarch and water until smooth

Stir into the stew during the last 30 minutes of cooking to thicken

Before serving, remove bay leaf and garnish with fresh parsley

Ingredients:

• 1 cup almond flour
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• 1/2 cup powdered sugar
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• 1/4 cup unsalted butter, softened
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• 1/2 tsp almond extract
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• 1/4 tsp salt
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• 1/3 cup semisweet chocolate chips
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• 1 tbsp heavy cream
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Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put the powdered sugar, softened butter, almond extract, and salt in a bowl and mix them together until they are well mixed

Roll out small pieces of dough into balls that are 1 inch across

Take them off the baking sheet and put them on it, leaving some space between each one

Make a small hole in the middle of each ball with your thumb or the back of a teaspoon

Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until they are just beginning to turn golden

Mix the heavy cream and semisweet chocolate chips while the cookies are baking

You can use a double boiler or short bursts of microwave heat to melt the mixture

Stir the mixture until it is smooth

Take the cookies out of the oven and let them cool for a few minutes on the baking sheet

Fill the holes in the cookies with the melted chocolate mixture very carefully

Let the cookies cool all the way down so the chocolate filling can set

Serve these tasty almond cookies with a chocolate filling and enjoy them!

Ingredients:

• 1 cup rolled oats
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• 1 cup whole wheat flour
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• 1/2 cup Greek yogurt
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• 1/4 cup honey
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• 1/4 cup unsweetened applesauce
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• 1/4 cup almond milk
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• 1 egg
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• 1 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp vanilla extract
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• 1/2 cup fresh strawberries, diced
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• 1/2 cup fresh rhubarb, diced
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Instructions:

Start by heating the oven to 350F 175C

Rolling oats, whole wheat flour, baking powder, and baking soda should all be mixed together in a bowl

Whisk the egg, honey, applesauce, almond milk, and vanilla extract together in a different bowl

Add the wet ingredients to the dry ones and mix them together until they are just mixed

Fold the diced rhubarb and strawberries in slowly

Put paper liners in a muffin tin or grease it

Fill up each muffin cup about two thirds of the way to the top with muffin batter

Put the muffins in an oven that has already been heated for 18 to 20 minutes, or until a toothpick inserted into one comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your tasty and good for you strawberry rhubarb muffins!

Ingredients:

• 2 lbs beef chuck roast
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• 1 onion, sliced
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• 1 bell pepper, sliced
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• 4 cloves garlic, minced
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• 1 cup beef broth
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• 1/4 cup tomato paste
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• 2 tablespoons chili powder
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• 1 tablespoon cumin
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• 1 teaspoon paprika
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• 1 teaspoon oregano
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• Tortillas, for serving
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• Taco toppings of your choice salsa, cheese, lettuce, etc
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Instructions:

Place beef chuck roast in the bottom of the slow cooker

Add sliced onion, bell pepper, and minced garlic on top of the roast

In a small bowl, whisk together beef broth, tomato paste, chili powder, cumin, paprika, oregano, salt, and black pepper

Pour the mixture over the beef and vegetables in the slow cooker

Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork

Once cooked, remove the beef from the slow cooker and shred it using two forks

Return the shredded beef to the slow cooker and mix it with the cooking juices

Serve the shredded beef in tortillas with your favorite taco toppings

Ingredients:

• 1 butternut squash, peeled and cubed
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• 4 large tomatoes, chopped
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 4 cups vegetable broth
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• 1 teaspoon dried thyme
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• 1 teaspoon dried oregano
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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Instructions:

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

Add the minced garlic and diced onion and saut until the onion turns clear

Take out the stems and leaves from the thyme and oregano plants and add them to the pan

Mix well

Add the vegetable broth and boil it

Turn down the heat, cover, and let it cook for 20 to 25 minutes, or until the squash is soft

Pour the soup into a blender and blend it until it is smooth

Add pepper and salt to taste

If you want, you can serve it hot and top it with fresh herbs

Ingredients:

• 3 pounds russet potatoes, peeled and cut into chunks
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• 1 cup chicken broth
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• 1 cup water
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• 1/2 cup unsalted butter
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• 1 cup whole milk
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• Salt and pepper to taste
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• Chopped fresh chives for garnish
• 
  

Instructions:

Place peeled and cut potatoes into Instant Pot

Add chicken broth and water to the pot

Close and seal the Instant Pot, set to high pressure, and cook for 8 minutes

Quick release pressure and open the Instant Pot

Add butter, milk, salt, and pepper to the potatoes

Mash the potatoes until smooth and creamy

Adjust seasoning to taste

Garnish with chopped fresh chives

Serve and enjoy!

Ingredients:

• 2 cups penne pasta
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• 1 cup mixed vegetables carrots, peas, bell peppers
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• 1 large onion, finely chopped
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• 3 tomatoes, pureed
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• 1/4 cup tomato paste
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• 1/2 cup heavy cream
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• 1/4 cup grated Parmesan cheese
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• 2 cloves garlic, minced
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• 1 teaspoon ginger, grated
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• 1 teaspoon cumin powder
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• 1 teaspoon coriander powder
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• 1/2 teaspoon turmeric powder
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• 1/2 teaspoon red chili powder
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• 1/2 teaspoon garam masala
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• Salt and pepper to taste
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• 2 tablespoons cooking oil
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• 2 cups water
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Instructions:

Put the Instant Pot on "Saute" and heat the oil

Cut up some onions, garlic, and ginger and add them

Cook the onions until they become clear

Mix in tomato paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, salt, and pepper

For two to three minutes

Place the mixed vegetables in the pan and cook for two more minutes

Wet the penne and add it

Mix well

Get out of "Saute" mode

Put the lid back on top of the Instant Pot and set it to "Manual" mode

Wait 5 minutes at high pressure

Do a quick release of pressure when the cooking is done

Add the heavy cream and Parmesan cheese and mix them in well

Add fresh cilantro or parsley on top and serve hot

Ingredients:

• 1 cup all-purpose flour
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• 1/2 cup granulated sugar
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• 1/4 cup unsalted butter, softened
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• 1/4 cup whole milk
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• 1 large egg
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• 1/2 teaspoon vanilla extract
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon salt
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• Open Peony sugar flower decorations
• 
  

Instructions:

Warm up the oven to 350F 175C and put paper liners in a cupcake pan

Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy

Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together

Mix the flour, baking powder, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often

Start with the dry ingredients and end with the milk

Don't mix any further than that

Two-thirds of the way to the top of each cupcake liner should be full of batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After putting the cupcakes in the pan to cool for a while, move them to a wire rack to cool completely

Once the cupcakes are completely cool, put an Open Peony sugar flower on top of each one

Serve these lovely Open Peony Sugar Flower Cupcakes and enjoy them!