Ingredients:

• 1 cup cooked quinoa
• 
  
• 1 cup leeks, finely chopped
• 
  
• 1/2 cup shelled pistachios, chopped
• 
  
• 1/2 cup feta cheese, crumbled
• 
  
• 1/4 cup fresh parsley, chopped
• 
  
• 3 eggs
• 
  
• 1/2 cup milk
• 
  
• 1/4 cup olive oil
• 
  
• 1 cup all-purpose flour
• 
  
• 2 teaspoons baking powder
• 
  
• 1/2 teaspoon salt
• 
  
• 1/4 teaspoon black pepper
• 
  

Instructions:

Preheat oven to 375F 190C

Grease a muffin tin or line with paper liners

In a large bowl, combine cooked quinoa, chopped leeks, chopped pistachios, crumbled feta cheese, and chopped parsley

In a separate bowl, whisk together eggs, milk, and olive oil

Add the wet ingredients to the quinoa mixture and stir to combine

In another bowl, sift together all-purpose flour, baking powder, salt, and black pepper

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

Do not overmix

Spoon the batter into the muffin tin, filling each cup almost to the top

Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely

Ingredients:

• 2 lbs ground beef
• 
  
• Salt and pepper to taste
• 
  
• 6 hamburger buns
• 
  
• 6 slices cheddar cheese
• 
  
• 6 slices Swiss cheese
• 
  
• 6 slices mozzarella cheese
• 
  
• 1/2 cup mayonnaise
• 
  
• 1/4 cup ketchup
• 
  
• 1/4 cup mustard
• 
  
• 1/2 cup diced onions
• 
  
• 12 slices crispy bacon
• 
  
• Lettuce leaves
• 
  
• Tomato slices
• 
  
• Pickles
• 
  

Instructions:

Warm the grill up to a medium-high level

Cut the ground beef into 12 equal pieces and shape them into thin patties

Add pepper and salt

Grill the patties for three to four minutes on each side, or until they're done the way you like them

Cover each patty with a slice of cheese and grill for one more minute

This will allow the cheese to melt

Put mustard, mayonnaise, ketchup, and diced onions in a small bowl and mix them together to make the sauce

On the grill, toast the hamburger buns until they are just barely golden

Place tomato slices and lettuce leaves on the bottom bun of each burger, then top with a cheese patty

Place two pieces of crispy bacon on top of the patty

Add pickles and drizzle the sauce over the bacon to make it taste even better

On top, put the second cheesy patty, and then put the top bun on top of that

Serve your Double-Triple Cheeseburger right away and enjoy it!

Ingredients:

• 1 cup strawberries, hulled
• 
  
• 1 cup blueberries
• 
  
• 1 cup mini marshmallows
• 
  
• 1 cup pineapple chunks
• 
  
• 1 cup watermelon, cubed
• 
  
• Wooden skewers
• 
  

Instructions:

Wash and cut the fruit as needed to get it ready

Put the pineapple, watermelon, strawberries, blueberries, and marshmallows on the wooden skewers in a pattern that shows patriotism, like red, white, and blue

Repeat until all of the skewers are put together

Set the grill on medium heat

For three to five minutes, turning the fruit kabobs every now and then, grill them until the fruits are slightly caramelized and have grill marks

Take them off the grill and give them a minute or two to cool down

At your BBQ, serve the patriotic fruit kabobs and have a good time

Ingredients:

• 2 cups raw cashews, soaked in water for 4-6 hours, then drained
• 
  
• 1/2 cup coconut cream
• 
  
• 1/4 cup coconut oil, melted
• 
  
• 1/4 cup keto-friendly sweetener such as erythritol or stevia
• 
  
• 1/4 cup lemon juice
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1 scoop paleo protein powder
• 
  
• Pinch of salt
• 
  
• For the crust: 1 cup almond flour, 1/4 cup coconut oil, 2 tablespoons keto-friendly sweetener
• 
  

Instructions:

Soak cashews in water, then add coconut cream, melted coconut oil, sugar, lemon juice, vanilla extract, protein powder, and a pinch of salt to a food processor

Mix until it's creamy and smooth

Almond flour, melted coconut oil, and sweetener should be mixed together in a different bowl to make the crust

The crust should be firmly pressed into the bottom of a pie dish or springform pan that has been greased

Cover the crust with the cheesecake filling

Use a spatula to shape the top of the cheesecake

Put the cheesecake in the fridge for at least four hours, or until it's set

Cut it into pieces and serve it cold

Have fun!

Ingredients:

• 1 cup unsalted butter, softened
• 
  
• 1 cup granulated sugar
• 
  
• 2 large eggs
• 
  
• 1 teaspoon vanilla extract
• 
  
• 3 cups all-purpose flour
• 
  
• 1 teaspoon baking powder
• 
  
• 1/2 teaspoon baking soda
• 
  
• 1/2 teaspoon salt
• 
  
• 1/2 cup sour cream
• 
  
• 1/4 cup strong brewed coffee, cooled
• 
  
• 1/2 cup brown sugar
• 
  
• 1 teaspoon ground cinnamon
• 
  
• 1/2 cup chopped walnuts or pecans optional
• 
  

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a large bowl, cream together the butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, and then stir in the vanilla extract

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and brewed coffee

Mix until just combined

In a small bowl, mix together the brown sugar, ground cinnamon, and chopped walnuts or pecans if using

Scoop tablespoonfuls of cookie dough and roll them into balls

Roll each ball in the brown sugar-cinnamon mixture, coating evenly

Place the coated dough balls on the prepared baking sheets, leaving space between each cookie

Gently press down on each cookie with the back of a spoon to slightly flatten

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

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these delightful Coffee Cake Cookies with a cup of coffee or tea!

Ingredients:

• 1 cup quinoa, rinsed
• 
  
• 2 cups water
• 
  
• 2 medium beets, roasted and diced
• 
  
• 1 cup cherry tomatoes, halved
• 
  
• 1/2 cup cucumber, diced
• 
  
• 1/4 cup red onion, finely chopped
• 
  
• 1/4 cup fresh parsley, chopped
• 
  
• 1/4 cup feta cheese, crumbled
• 
  
• 2 tablespoons olive oil
• 
  
• 2 tablespoons balsamic vinegar
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a saucepan, combine quinoa and water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff quinoa with a fork and let it cool to room temperature

In a large bowl, combine cooked quinoa, roasted beets, cherry tomatoes, cucumber, red onion, parsley, and feta cheese

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper

Drizzle over the salad and toss to combine

Serve immediately or refrigerate until ready to serve

Garnish with additional parsley and feta if desired

Ingredients:

• 2 oz vanilla vodka
• 
  
• 1 oz caramel liqueur
• 
  
• 1 oz espresso, chilled
• 
  
• 1 oz half and half
• 
  
• Ice cubes
• 
  
• Caramel syrup for garnish
• 
  

Instructions:

Fill a cocktail shaker with ice cubes

Add vanilla vodka, caramel liqueur, chilled espresso, and half and half into the shaker

Shake well until thoroughly chilled

Strain the mixture into a glass filled with ice

Drizzle caramel syrup on top for garnish

Serve and enjoy!

Ingredients:

• 1 cup buttermilk
• 
  
• 1 cup mixed berries such as strawberries, blueberries, raspberries
• 
  
• 2 tablespoons honey
• 
  
• 1 teaspoon vanilla extract
• 
  

Instructions:

In a blender, combine buttermilk, mixed berries, honey, and vanilla extract

Blend until smooth

Pour the mixture into popsicle molds

Insert popsicle sticks

Freeze for at least 4 hours or until completely frozen

To remove popsicles from molds, run warm water over the outside of the mold for a few seconds

Ingredients:

• 1 cup blueberries
• 
  
• 1 cup all-purpose flour
• 
  
• 1/2 cup unsalted butter
• 
  
• 1 cup granulated sugar
• 
  
• 2 eggs
• 
  
• 1/3 cup cocoa powder
• 
  
• 1/4 teaspoon salt
• 
  
• 1/2 teaspoon vanilla extract
• 
  

Instructions:

Preheat oven to 350F 175C

Grease and flour a 9x9 inch baking pan

Melt the butter in a saucepan over low heat

Remove from heat, stir in sugar, eggs, and vanilla extract

Beat in cocoa powder, flour, and salt until well blended

Fold in blueberries gently

Spread the batter into the prepared pan

Bake for 20 to 25 minutes in the preheated oven, or until the edges begin to pull away from the sides of the pan

Cool completely in the pan before cutting into squares