Ingredients:

• 300g sushi rice
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• 350ml water
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• 200g fresh fish fillets e
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• g
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• , salmon, tuna
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• Wasabi optional
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• Soy sauce optional
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Instructions:

Rinse the sushi rice under cold water until the water runs clear

Place rice and water in a rice cooker and cook according to manufacturer's instructions

Let the rice cool slightly

Cut the fish into thin slices

With wet hands, form small portions of rice into oblong shapes

Place a slice of fish on top of each rice portion, pressing lightly to adhere

Serve with wasabi and soy sauce on the side, if desired

Ingredients:

• 2 oz tequila blanco
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• 1 oz fresh grapefruit juice
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• 0
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• 5 oz fresh lime juice
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• 0
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• 5 oz agave syrup
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• Club soda, to top
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• Grapefruit wedge, for garnish
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• Salt, for rimming optional
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Instructions:

Add salt to the edge of a highball glass if you want to

Put ice cubes in the glass

Put ice in a shaker and add tequila, grapefruit juice, lime juice, and agave syrup

Make sure to shake it well until it's cold

Strain the mixture into the glass that has been set up

Add club soda on top

Add a wedge of grapefruit as a garnish

Serve and have fun!

Ingredients:

• 2 bell peppers, sliced
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• 1 zucchini, sliced
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• 1 red onion, sliced
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• 1 cup corn kernels
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• 1 can black beans, drained and rinsed
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• 1 teaspoon chili powder
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• 1 teaspoon cumin
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• 1 teaspoon smoked paprika
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• Salt and pepper, to taste
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• 4 large flour tortillas
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• 1 avocado, sliced
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• 1/2 cup salsa
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• 1/4 cup chopped fresh cilantro
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• 1 lime, cut into wedges
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Instructions:

Preheat grill to medium-high heat

In a bowl, toss bell peppers, zucchini, red onion, and corn with chili powder, cumin, smoked paprika, salt, and pepper

Grill vegetables until tender and slightly charred, about 5-7 minutes per side

Warm black beans in a small saucepan over medium heat

Warm tortillas on the grill for about 20 seconds per side

To assemble burritos, spoon black beans onto each tortilla, then add grilled vegetables, avocado slices, salsa, and cilantro

Squeeze lime wedges over the filling

Fold in the sides of each tortilla, then roll up tightly to enclose the filling

Serve immediately, or wrap in foil to keep warm until ready to eat

Ingredients:

• 1 lb ground beef
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• 1 cup marinara sauce
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• 1 cup shredded mozzarella cheese
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• 1/2 cup sliced pepperoni
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• 1/2 cup sliced black olives
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• 1/4 cup diced green bell pepper
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• 1/4 cup diced onion
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• 1/4 cup sliced mushrooms
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• 1/4 teaspoon garlic powder
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• 1/4 teaspoon dried oregano
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• Salt and pepper to taste
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Instructions:

Start by heating the oven to 350F 175C

Over medium-low heat, brown the ground beef in a pan

Get rid of extra fat

To the pan with the ground beef, add the diced onion, green bell pepper, and mushrooms

Make sure the vegetables are soft

The garlic powder, dried oregano, salt, and pepper should all be mixed in

Let it cook for a while

Arrange the ground beef mixture in a casserole dish that has been greased

Shredded mozzarella cheese, pepperoni slices, and black olives should be put on top of the mixture

For 20 to 25 minutes, or until the cheese is bubbly and a little browned, bake in an oven that has already been heated

Take it out of the oven and let it cool down for a few minutes before you serve it

Low-carb pizza casserole is ready to eat! Just cut it up and serve it!

Ingredients:

• 1 sheet frozen puff pastry, thawed
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• 2 large ripe peaches, thinly sliced
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• 1 cup heavy cream
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• 1/4 cup granulated sugar
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• 1 teaspoon vanilla extract
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• 2 tablespoons powdered sugar, for dusting
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Instructions:

Get the oven ready by heating it up to 400F 200C

Roll out the puff pastry into a rectangle that is just a bit bigger than your tart pan on a lightly floured surface

Place the pastry in a tart pan and gently press it into the edges

Cut off any extra pastry

Lay out the peach slices in a single layer on top of the dough

Put it in the oven for 20 to 25 minutes, or until the crust is golden brown and the peaches are soft

While that is going on, mix heavy cream, sugar, and vanilla extract in a bowl until stiff peaks form

Spread whipped cream on top of the peaches after the tart has cooled a bit

Before you serve, sprinkle with powdered sugar

Have fun with your Peaches & Cream Tart!

Ingredients:

• 200g vegan dark chocolate
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• 1 cup coconut cream
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• 2 tbsp maple syrup
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• 1 tsp vanilla extract
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• 1 1/2 cups crushed vegan chocolate cookies
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• 1/4 cup melted vegan butter
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• Fresh berries for garnish optional
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Instructions:

In a saucepan, heat coconut cream until hot but not boiling

Remove from heat and add chopped dark chocolate, stirring until smooth

Stir in maple syrup and vanilla extract until well combined

In a separate bowl, mix crushed vegan chocolate cookies with melted vegan butter

Press the cookie mixture firmly into the bottom and up the sides of a tart pan

Pour the chocolate ganache mixture over the crust, spreading evenly

Refrigerate for at least 2 hours or until set

Garnish with fresh berries before serving, if desired

Ingredients:

• 2 cups fresh strawberries, hulled
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• 1/4 cup fresh lemon juice
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• 1/4 cup powdered erythritol
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• 3 tbsp gelatin powder
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• 1/4 cup water
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Instructions:

In a blender, combine strawberries, lemon juice, and powdered erythritol until smooth

In a small saucepan, sprinkle gelatin over water and let it bloom for 5 minutes

Place saucepan over low heat and stir until gelatin is fully dissolved

Combine gelatin mixture with blended strawberry mixture

Pour mixture into silicone molds

Refrigerate for 2 hours or until set

Remove gummies from molds and store in an airtight container in the refrigerator

Ingredients:

• 1/4 cup soy sauce
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• 2 tablespoons olive oil
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• 2 cloves garlic, minced
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• 1 teaspoon dried oregano
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• 1 teaspoon dried thyme
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• 1/2 teaspoon paprika
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• 1/2 teaspoon ground black pepper
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• 1/4 teaspoon red pepper flakes optional
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• 1 pound steak, cut into 1-inch cubes
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• 1 red bell pepper, cut into chunks
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• 1 green bell pepper, cut into chunks
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• 1 red onion, cut into chunks
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• Wooden skewers, soaked in water for 30 minutes
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Instructions:

Soy sauce, olive oil, minced garlic, dried oregano, dried thyme, paprika, black pepper, and red pepper flakes can all be mixed together in a bowl with a whisk

Put the steak cubes in a plastic bag that can be closed again and again, and pour the marinade over them

Put the bag in the fridge for at least an hour, or better yet, overnight for the best results

Warm up the grill over medium-high heat

Soak the wooden skewers in water for 30 minutes before you use them to keep them from burning

Put the red bell pepper, green bell pepper, red onion, and steak that has been marinated on the skewers, switching them around as you like

Place the kabobs on a grill that has already been heated up

Cook for 8 to 10 minutes, turning them over every so often, or until the steak is cooked to your liking and the vegetables are soft and slightly charred

Take the steak kabobs off the grill and let them rest for a few minutes

Then you can serve them

Put the steak kabobs on a platter and serve them with your favorite sides

Ingredients:

• 2 chicken breasts, sliced
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• 1 onion, sliced
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• 1 bell pepper, sliced
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• 1 tablespoon olive oil
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• 1 teaspoon chili powder
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• 1 teaspoon cumin
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• 1/2 teaspoon garlic powder
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• Salt and pepper to taste
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• 4 large flour tortillas
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• 2 cups shredded cheese cheddar or Mexican blend
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• Sour cream, salsa, and guacamole for serving optional
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Instructions:

In a large skillet, heat olive oil over medium-high heat

Add sliced chicken breasts to the skillet and cook until browned and cooked through, about 5-6 minutes per side

Add sliced onion and bell pepper to the skillet with the chicken

Season with chili powder, cumin, garlic powder, salt, and pepper

Cook until vegetables are tender, about 5 minutes

Remove chicken and vegetables from the skillet and set aside

Wipe out the skillet and return it to medium heat

Place one tortilla in the skillet and sprinkle with shredded cheese

Top with some of the cooked chicken and vegetable mixture

Place another tortilla on top and press down gently

Cook until the bottom tortilla is golden brown and crispy, about 2-3 minutes

Carefully flip the quesadilla and cook until the other side is golden brown and crispy, about 2-3 minutes more

Remove from the skillet and repeat with remaining tortillas and filling

Slice quesadillas into wedges and serve hot with sour cream, salsa, and guacamole if desired

Ingredients:

• 2 boneless chicken breasts
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• 4 slices of mozzarella cheese
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• 4 hamburger buns
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• 1/2 cup tomato jam
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• 1 tablespoon olive oil
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• Salt and pepper to taste
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• Lettuce leaves for garnish
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• Sliced tomatoes for garnish
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Instructions:

Warm up the grill over medium-high heat

Add salt and pepper to the chicken breasts and brush them with olive oil

Grill the chicken for about 6 to 7 minutes on each side, or until it's fully cooked

Each chicken breast should have a slice of mozzarella cheese added to it in the last minute of cooking

Let the cheese melt

Also, toast the hamburger buns on the grill until they are just barely brown while the chicken is cooking

On the bottom half of each bun, put tomato jam

Stack a grilled chicken breast with cheese that has melted on top of the jam

Add tomato slices and lettuce leaves on top

Put the top half of the bun on top

Enjoy your tasty Grilled Chicken Mozzarella Tomato Jam Sandwich while it's still hot!