Ingredients:

• 4 medium-sized organic russet potatoes


• 1/4 cup organic olive oil


• 1 tsp organic chili powder


• 1/2 tsp organic cumin


• 1/2 tsp organic paprika


• 1/4 tsp organic garlic powder


• 1/4 tsp organic onion powder


• 1/4 tsp organic salt


• 1/4 tsp organic black pepper


• 1/4 cup organic chopped fresh cilantro


• 1 organic lime, cut into wedges

Instructions:

Set the oven temperature to 425F 220C

The organic russet potatoes should be well cleaned and scrubbed

Potatoes should be cut into bite-sized cubes with the skin left on for extra nutrition

Organic olive oil, organic black pepper, organic chili powder, organic cumin, organic paprika, organic garlic powder, and organic onion powder should all be combined in a big bowl

To make a tasty seasoning mixture, thoroughly mix

When the potato cubes are well coated, add them to the seasoning mixture and toss again

Arrange the seasoned potato cubes on a baking sheet covered with parchment paper in a single layer

Bake, stirring halfway through to ensure even cooking, for about 25 to 30 minutes, or until the potatoes are crispy and golden brown

Take out of the oven and top with freshly chopped organic cilantro

For an extra zesty kick, serve your delicious Mexican potatoes hot with organic lime wedges

Ingredients:

• 1 pizza dough store-bought or homemade


• 1/2 cup pizza sauce


• 1 1/2 cups shredded mozzarella cheese


• 1/4 cup grated Parmesan cheese


• 1/4 cup sliced pepperoni


• 1/4 cup sliced black olives


• 1/4 cup sliced red onions


• 1/4 cup sliced bell peppers


• 1/4 cup sliced mushrooms


• 1 tablespoon olive oil


• 1 teaspoon dried oregano


• 1 teaspoon garlic powder


• Traeger Wood Pellets

Instructions:

Set the temperature on your Traeger smoker to 400F 204C

To preheat, place the Traeger Pizza Stone on the grill grates

On a surface dusted with flour, roll out the pizza dough to the desired thickness

Roll out the dough and place it on a pizza peel or upside-down baking sheet

Evenly cover the dough with pizza sauce, leaving a thin border all the way around

Over the sauce, scatter the mozzarella and Parmesan cheeses

As desired, add mushrooms, bell peppers, red onions, black olives, and pepperoni

Drizzle the pizza with olive oil, then top with garlic powder and dried oregano

Slide the pizza onto the smoker's preheated Traeger Pizza Stone with caution

Once the cheese is melted and bubbling and the crust is golden, close the lid and smoke the pizza for 15 to 20 minutes

Using an inverted baking sheet or pizza peel, remove the pizza from the smoker

Before slicing, let it cool for a few minutes

Your delicious Traeger Wood Fired Pizza is ready to be served

Enjoy!

Ingredients:

• 1 cup creamy peanut butter


• 1/2 cup honey


• 1/2 cup Greek yogurt

Instructions:

In a mixing bowl, combine peanut butter, honey, and Greek yogurt

Stir until well blended and smooth

Serve as a dip with fresh apple slices

Ingredients:

• 2 pounds boneless, skinless chicken thighs


• 1 onion, finely chopped


• 3 cloves garlic, minced


• 1 can 14 ounces diced tomatoes


• 2 tablespoons tomato paste


• 1 tablespoon garam masala


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon paprika


• 1/2 teaspoon turmeric


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/4 cup coconut milk


• Fresh cilantro leaves for garnish

Instructions:

Place the chicken thighs in the crockpot

In a bowl, mix together the chopped onion, minced garlic, diced tomatoes, tomato paste, garam masala, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper

Pour this mixture over the chicken in the crockpot

Cover the crockpot and cook on low for 6-8 hours or until the chicken is tender and easily pulls apart with a fork

About 30 minutes before serving, stir in the coconut milk and continue cooking

Once the chicken is fully cooked and tender, use two forks to shred it in the crockpot, mixing it with the flavorful sauce

Serve the pulled chicken masala over cauliflower rice or steamed vegetables, garnished with fresh cilantro leaves

Enjoy your delicious and Paleo-friendly Masala Crockpot Pulled Chicken!

Ingredients:

• 1 cup almond flour


• 1/4 cup coconut flour


• 1/2 cup unsweetened shredded coconut


• 1/2 cup erythritol or preferred keto-friendly sweetener


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/3 cup coconut oil, melted


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 cup sugar-free dark chocolate chips

Instructions:

Preheat the oven to 350F 175C

Line a baking sheet with parchment paper

In a mixing bowl, combine almond flour, coconut flour, shredded coconut, erythritol, baking soda, and salt

Add melted coconut oil, egg, and vanilla extract to the dry ingredients

Mix until well combined

Fold in the sugar-free dark chocolate chips

Form dough into small balls and place them on the prepared baking sheet

Flatten each ball slightly with your fingers

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

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Ingredients:

• 1 ripe banana


• 1/4 cup rolled oats


• 2 tablespoons unsweetened cocoa powder


• 2 tablespoons peanut butter


• 1/4 cup mini marshmallows


• 1/4 cup chopped almonds


• 1 cup almond milk


• 1 cup ice cubes

Instructions:

In a blender, mix the rolled oats, peanut butter, mini marshmallows, chopped almonds, cocoa powder, ice cubes, and ripe banana

If you need to, add more almond milk to get the consistency you want

Blend until smooth and creamy

Put the smoothie into a glass, and if you want, top it off with extra mini marshmallows and chopped almonds

Serve the Rocky Road Chocolate Smoothie right away and enjoy it!

Ingredients:

• 2 pounds of pork shoulder, cut into 1-inch cubes


• 1/4 cup olive oil


• 2 tablespoons red wine vinegar


• 2 cloves garlic, minced


• 1 teaspoon paprika


• 1/2 teaspoon cumin


• 1/2 teaspoon coriander


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/4 teaspoon cayenne pepper adjust to taste


• 1 onion, cut into chunks


• 1 red bell pepper, cut into chunks


• 1 green bell pepper, cut into chunks


• 1 yellow bell pepper, cut into chunks


• Wooden skewers, soaked in water for 30 minutes

Instructions:

In a bowl, mix together olive oil, red wine vinegar, minced garlic, paprika, cumin, coriander, salt, black pepper, and cayenne pepper to create the marinade

Add the pork cubes to the marinade and coat them well

Cover and refrigerate for at least 2 hours or overnight for best results

Preheat your grill to medium-high heat

Thread the marinated pork cubes onto the soaked wooden skewers, alternating with chunks of onion and bell peppers

Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the pork is cooked through and has a nice char on the outside

Serve the Armenian Pork Kebabs hot with pita bread, rice, or your choice of sides

Enjoy your delicious Armenian Pork Kebabs!

Ingredients:

• 1 cup couscous


• 2 cups water


• 1 cup cherry tomatoes, halved


• 1 cup fresh mozzarella balls


• 1/2 cup fresh basil leaves, torn


• 2 cups arugula


• 3 tablespoons extra virgin olive oil


• 2 tablespoons balsamic vinegar


• Salt and pepper to taste

Instructions:

Bring 2 cups of water to a boil in a medium-sized saucepan

Add the couscous, mix it in, put a lid on top, and take it off the heat

Wait five minutes

Use a fork to fluff up the couscous, then put it in a big salad bowl

Tear up some basil leaves and add them to the couscous along with the cherry tomatoes and fresh mozzarella balls

To make the dressing, mix the extra virgin olive oil and balsamic vinegar in a small bowl with a whisk

Add pepper and salt to taste

Pour the dressing over the salad and toss it gently to mix everything together

You can serve it right away or put it in the fridge for a few hours to let the flavors mix

Take a bite of your couscous salad with arugula, mozzarella, tomato, and basil

Ingredients:

• 2 slices of thick-cut bread


• 2 tablespoons of butter


• 1 cup of shredded sharp cheddar cheese


• 1/4 cup of grated Parmesan cheese


• 2 slices of American cheese


• 1/4 teaspoon of garlic powder


• 1/4 teaspoon of onion powder


• 1/4 teaspoon of paprika


• Salt and pepper to taste

Instructions:

Toast the bread in a nonstick griddle or skillet over medium-low heat

Put the grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper in a small bowl

Mix the cheeses together

Put the same amount of butter on one side of each piece of bread

Put one slice of bread on the hot skillet or griddle, buttered side down

Put half of the cheese mix on top of the bread slice in the pan

Put the slices of American cheese on top of the cheddar mixture

On top of the American cheese slices, sprinkle the rest of the cheddar mixture

Put the second slice of bread on top of the cheese, buttered side up

It will take about 34 minutes of cooking until the bottom piece of bread is golden brown and crispy and the cheese starts to melt

With a spatula, carefully flip the sandwich over and cook the other side for another 34 minutes, or until it's golden brown and the cheese is melted all the way through

Take the cheese off the grill, let it cool for a minute, and then cut it in half across the middle

Enjoy while hot!

Ingredients:

• 1 cup flour


• 1/2 cup cocoa powder


• 1 cup sugar


• 1/2 cup butter, melted


• 2 eggs


• 1 tsp vanilla extract


• 1/2 cup chopped orange gumdrops

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine flour, cocoa powder, and sugar

Add melted butter, eggs, and vanilla extract

Mix until well combined

Fold in chopped orange gumdrops

Spread the batter evenly into a greased 9x9 inch baking pan

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow to cool before cutting into bars