Paleo Smoked Salmon Scramble

This Paleo smoked salmon scramble is a delicious and protein-packed breakfast option. The creamy coconut milk adds richness while the smoked salmon adds a savory flavor. It's quick and easy to make, perfect for busy mornings or lazy weekend brunches.

Ingredients:

• 6 large eggs
• 1/4 cup full-fat coconut milk
• 4 ounces smoked salmon, chopped
• 2 tablespoons chopped fresh chives
• 1 tablespoon ghee or coconut oil
• Salt and pepper to taste

Instructions:

In a bowl, whisk together the eggs and coconut milk until well combined

Stir in the chopped smoked salmon and chives

Heat ghee or coconut oil in a skillet over medium heat

Pour the egg mixture into the skillet and let it cook without stirring for a minute or two until the edges begin to set

Using a spatula, gently push the cooked edges toward the center, allowing the uncooked eggs to flow to the edges of the skillet

Continue cooking, gently stirring occasionally, until the eggs are set but still moist

Season with salt and pepper to taste

Serve hot and enjoy!

Carrot Cake Smoothie

Indulge in the flavors of carrot cake with this delicious smoothie. Packed with carrots, bananas, oats, and warming spices, it's a healthy treat reminiscent of your favorite dessert.

Ingredients:

• 1 large carrot, peeled and chopped
• 1 ripe banana, peeled and sliced
• 1/4 cup rolled oats
• 1/4 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon honey or maple syrup optional
• Ice cubes optional

Instructions:

In a blender, combine chopped carrot, sliced banana, rolled oats, Greek yogurt, almond milk, cinnamon, nutmeg, and ginger

Add honey or maple syrup for sweetness, if desired

Blend until smooth and creamy

If desired, add ice cubes and blend again until smooth

Pour into glasses and serve immediately

Salted Caramel Pecan Krispie Treats

Indulge in the perfect combination of sweet and salty with these Salted Caramel Pecan Krispie Treats. The classic marshmallow and crispy rice cereal base gets a luxurious twist with the addition of salted caramel sauce and crunchy pecans. They're easy to make and even easier to enjoy!

Ingredients:

• 6 cups crispy rice cereal
• 1/2 cup unsalted butter
• 1 10 oz bag mini marshmallows
• 1/2 cup salted caramel sauce
• 1 cup chopped pecans
• 1/2 teaspoon sea salt for topping

Instructions:

Grease and place aside a 9 x 13-inch baking dish

Heat a large saucepan over low heat to melt the unsalted butter

Once the butter has melted completely, add the mini marshmallows and stir until smooth

Add the salted caramel sauce and stir until thoroughly mixed

After taking the saucepan off of the burner, quickly mix in the chopped pecans and crispy rice cereal until everything is well coated

Using a wax paper or greased spatula, transfer the mixture to the baking dish and press it down firmly

For a deliciously salty contrast to the sweetness, evenly sprinkle the sea salt over the top of the mixture

Give the treats about half an hour to cool and set

Cut into squares or rectangles and serve after it has cooled and set

Savor your mouthwatering Pecan Krispie Treats with Salted Caramel!

Mustard Lemon Chicken with Thyme

This Mustard Lemon Chicken with Thyme recipe is bursting with flavor, combining the tanginess of mustard and lemon with the earthy aroma of fresh thyme. It's a simple yet elegant dish perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste

Instructions:

In a small bowl, mix together Dijon mustard, lemon juice, olive oil, minced garlic, and fresh thyme leaves

Season chicken breasts with salt and black pepper

Pour the mustard mixture over the chicken breasts, making sure they are evenly coated

Marinate the chicken in the refrigerator for at least 30 minutes

Preheat grill to medium-high heat

Remove chicken from marinade and discard excess marinade

Grill chicken for 6-7 minutes on each side, or until cooked through and juices run clear

Remove from grill and let rest for a few minutes before serving

Serve hot with your favorite side dishes

Chocolate Cake Mix Waffles

Enjoy these chocolate cake mix waffles that are quick and easy to make with just four simple ingredients. For a sweet breakfast or dessert, they're perfect!

Ingredients:

• 1 box chocolate cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 2 large eggs

Instructions:

Preheat your waffle iron according to manufacturer's instructions

In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs

Mix until the batter is smooth and well combined

Lightly grease the waffle iron with non-stick cooking spray or oil

Pour the cake mix batter onto the preheated waffle iron, using an appropriate amount for your iron's size

Close the lid and cook until the waffles are golden brown and crisp

Carefully remove the waffles from the iron using a fork or tongs

Serve immediately with your favorite toppings, such as whipped cream, chocolate syrup, or fresh berries

Vietnamese Shaken Beef Bowl

In this Vietnamese Shaken Beef Bowl recipe, thin slices of beef are marinated in a tasty mix of soy sauce, oyster sauce, and fish sauce. The beef is then quickly stir-fried with garlic and onions that smell great. This dish is full of bright colors and delicious flavors. It is served over jasmine rice and topped with fresh cilantro and cucumber.

Ingredients:

• 500g beef tenderloin, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 4 cloves garlic, minced
• 1 red onion, thinly sliced
• 2 green onions, chopped
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 1 teaspoon black pepper
• 1 teaspoon chili flakes optional
• Cooked jasmine rice, for serving
• Fresh cilantro leaves, for garnish
• Sliced cucumber, for garnish
• Lime wedges, for serving

Instructions:

In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, garlic, and black pepper

Marinate beef slices in this mixture for at least 30 minutes

Heat vegetable oil and sesame oil in a large skillet or wok over high heat

Add red onion and green onions, stir-fry for 1-2 minutes until fragrant

Add marinated beef slices and cook for 2-3 minutes until browned and cooked through

Drizzle lime juice over the beef and sprinkle chili flakes if desired

Toss everything together for another minute

Serve the shaken beef over cooked jasmine rice, garnished with fresh cilantro leaves and sliced cucumber

Serve with lime wedges on the side

Enjoy!

Raspberry Ripple Marshmallow

These delightful Raspberry Ripple Marshmallows combine the sweet and fluffy goodness of homemade marshmallows with the fruity and tart flavor of fresh raspberries. They make a perfect treat for snacking or adding to hot cocoa.

Ingredients:

• 3/4 cup raspberry puree
• 1/4 cup water
• 3 tablespoons gelatin powder
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar for dusting
• Pink food coloring optional

Instructions:

Prepare a square 9x9-inch 23x23 cm baking pan by greasing it and dusting with powdered sugar

In a small bowl, mix the raspberry puree and water

Sprinkle gelatin over the mixture and let it sit for 5-10 minutes to bloom

In a saucepan over medium heat, combine granulated sugar, corn syrup, and salt

Stir until the mixture reaches 240F 116C on a candy thermometer

Slowly pour the hot sugar syrup into the bloomed gelatin mixture, stirring continuously until well combined

Using an electric mixer, beat the mixture on high speed for 10-15 minutes until it becomes thick and fluffy

Add vanilla extract and a few drops of pink food coloring if desired and continue to beat for another 2-3 minutes

Pour the marshmallow mixture into the prepared baking pan and smooth the top with a spatula

Drop dots of raspberry puree on top of the marshmallow and swirl with a toothpick to create a ripple effect

Let the marshmallow set at room temperature for at least 4 hours or overnight

Once set, dust a cutting board with powdered sugar and turn the marshmallow out onto it

Cut it into squares using a knife or cookie cutters

Dust the cut marshmallows with more powdered sugar to prevent sticking

Enjoy your homemade Raspberry Ripple Marshmallows!