Ingredients:

• 1 cup all-purpose flour


• 1/2 cup pumpkin puree


• 1/2 cup granulated sugar


• 1/4 cup buttermilk


• 1/4 cup unsalted butter, melted


• 1 egg


• 1/2 teaspoon baking powder


• 1/4 teaspoon baking soda


• 1/4 teaspoon ground cinnamon


• 1/8 teaspoon ground nutmeg


• 1/8 teaspoon salt


• Oil for frying


• 1 cup powdered sugar


• 2 tablespoons apple cider


• 2 tablespoons dark rum


• 1/2 teaspoon vanilla extract


• 1/4 teaspoon ground cinnamon

Instructions:

Mix together the flour, sugar, baking soda, baking powder, nutmeg, cinnamon, and salt in a mixing bowl

Whisk together the melted butter, egg, buttermilk, and pumpkin puree in a separate bowl

After adding the wet ingredients to the dry ingredients, thoroughly mix them together

Preheat the oil to 350F 175C in a deep fryer or heavy-bottomed pot

Drop heaping spoonfuls of the doughnut batter into the heated oil, and cook for two to three minutes on each side, or until golden brown

After taking the doughnuts out of the oil, pat dry with paper towels

To make the glaze, combine the powdered sugar, dark rum, apple cider, vanilla extract, and ground cinnamon in a separate bowl

After dipping each doughnut into the glaze and letting the excess fall off, place them on a wire rack to harden

Enjoy your tasty little pumpkin doughnuts with a cider-rum glaze after you've served them!

Ingredients:

• 2 cups all-purpose flour


• 1 cup granulated sugar


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup non-dairy milk such as almond or soy milk


• 1/2 cup vegetable oil


• 1/4 cup fresh lemon juice


• 1 tablespoon lemon zest


• 1 teaspoon vanilla extract


• 1 cup fresh blueberries

Instructions:

Set the oven to 350F 175C and heat it up

A 9-inch round cake pan should be greased and floured

Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk

In a different bowl, mix the vegetable oil, lemon juice, lemon zest, and vanilla extract with the non-dairy milk

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

Be careful not to mix too much

Add the blueberries slowly and carefully

The batter should be poured into a cake pan that has been prepared

Use a spatula to smooth the top

Bake for 35 to 40 minutes, or until you can stick a toothpick in the middle and it comes out clean

Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down

Mix 1 cup of powdered sugar and 2 to 3 tablespoons of lemon juice in a bowl until the mixture is smooth

Spread the glaze over the cake that has been cooled

Cut the cake into pieces and enjoy!

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces


• 1 large onion, finely chopped


• 3 cloves garlic, minced


• 1 tablespoon fresh ginger, minced


• 2 carrots, peeled and sliced


• 1 bell pepper, diced


• 1 can 14 ounces diced tomatoes, undrained


• 1 can 14 ounces coconut milk


• 2 tablespoons curry powder


• 1 teaspoon ground turmeric


• 1 teaspoon ground cumin


• 1 teaspoon paprika


• 1/2 teaspoon red pepper flakes adjust to taste


• Salt and pepper to taste


• Fresh cilantro leaves for garnish

Instructions:

Add the chicken, minced ginger, minced garlic, and chopped onion to a slow cooker

To the slow cooker, add the diced bell pepper and sliced carrots

Diced tomatoes, coconut milk, curry powder, turmeric, cumin, paprika, red pepper flakes, salt, and pepper should all be combined in a different bowl

Mix thoroughly to blend

After adding the tomato-coconut milk mixture to the slow cooker, cover the chicken and vegetables

To guarantee an even coating, stir everything together

Once the chicken is cooked through and tender, cover the slow cooker and cook on low for 6 to 8 hours

Taste and adjust the seasoning before serving, if necessary

For more spiciness, you can add extra salt, pepper, or red pepper flakes

Garnish the Slow Cooker Chicken Curry with fresh cilantro leaves and serve hot

Savor your delectable chicken curry that fits the Paleo diet!

Ingredients:

• 2 cups unsweetened almond milk


• 1/2 cup heavy cream


• 3-4 bags peach tea


• 1/2 cup powdered erythritol or sweetener of choice


• 1 teaspoon vanilla extract


• 1/2 cup diced peaches fresh or frozen

Instructions:

Pour heavy cream and almond milk into a saucepan

Place the saucepan over medium-low heat

Take it off the heat and add the peach tea bags

It should steep for 10 to 15 minutes

Then take out the tea bags

Add vanilla extract and powdered erythritol and mix well until everything is mixed in

Let the mixture cool to room temperature, then put it in the fridge to get cold

Following the manufacturer's instructions, pour the mixture into an ice cream maker and churn it until it's smooth

Dice the peaches and add them in the last few minutes of churning

Put the ice cream in a container that can go in the freezer

Freeze it for at least 4 hours, or until it is firm

Serve and have fun!

Ingredients:

• 1 cup heavy cream


• 8 ounces semisweet chocolate, chopped


• 2 tablespoons sugar


• 4 tablespoons unsalted butter


• 1 teaspoon vanilla extract


• 1/2 cup grated Parmesan cheese


• 8 ounces fettuccine pasta


• 12 large shrimp, peeled and deveined


• 4 cloves garlic, minced


• Salt and pepper to taste


• Chopped parsley for garnish

Instructions:

Warm the heavy cream in a saucepan until it just starts to bubble

Taking it off the heat, add the chocolate chips and mix until smooth

Add the vanilla extract, sugar, and butter and mix them in well

Put the chocolate mousse mix in the fridge for at least two hours to set

Follow the directions on the package to cook the fettuccine

Once it's done, drain it and set it aside

Toast the garlic and shrimp in a pan until the shrimp are pink and fully cooked

Toss grated Parmesan cheese with the cooked pasta in the pan

Put the chocolate mousse in clear glasses for each person, and then sprinkle chopped parsley on top

For a lovely dinner for two, serve the chocolate mousse with the shrimp Alfredo