Ingredients:

• 1 sourdough pizza crust
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• 1/2 cup fig jam
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• 6 oz goat cheese, crumbled
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• 4 oz speck or prosciutto, thinly sliced
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• 6-8 fresh figs, sliced
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• 2 tablespoons fresh rosemary leaves
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• 1/4 cup arugula
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• 1 tablespoon honey
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• Salt and pepper to taste
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• Olive oil for drizzling
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Instructions:

Set your oven to 475F 245C and put a baking sheet or pizza stone inside to heat up

On a lightly floured surface, roll out the sourdough pizza crust to the thickness you want

Put the crust that you just rolled out on a piece of parchment paper so that it's easy to move to the hot pizza stone or baking sheet

Put the fig jam on the pizza crust and spread it out evenly

Leave a little space around the edges for the crust

Break up the goat cheese and sprinkle it on top of the fig jam

On top of the cheese, lay the thin slices of speck or prosciutto

Fresh figs should be sliced and put on the pizza

To make the pizza taste better, sprinkle fresh rosemary leaves on top

Feel free to add more salt and pepper to your liking

Carefully move the pizza from the parchment paper to the hot pizza stone or baking sheet in the oven that has already been heated

Put it in the oven for 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and a little browned

Toss the arugula with a little olive oil and set it aside while the pizza bakes

It's time to add some sweetness to the pizza

As soon as you take it out of the oven, drizzle it with honey

Put the dressed arugula on top of the hot pizza to give it a fresh, peppery taste

Pizza with figs, goat cheese, and speck should be served hot and sliced

Ingredients:

• 1 tbsp coconut flour
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• 2 tbsp unsweetened cocoa powder
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• 1 tbsp granulated erythritol
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• 1/4 tsp baking powder
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• Pinch of salt
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• 1 large egg
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• 2 tbsp heavy cream
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• 1/2 tsp vanilla extract
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• 1 tbsp sugar-free chocolate chips
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Instructions:

In a microwave-safe mug, whisk together coconut flour, cocoa powder, erythritol, baking powder, and salt

Add in the egg, heavy cream, and vanilla extract

Mix until smooth

Stir in the sugar-free chocolate chips

Microwave on high for 60-90 seconds, until the cake is set around the edges but slightly gooey in the center

Let it cool for a minute before enjoying

Ingredients:

• 1/2 cup tapioca pearls
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• 3 cups brewed jasmine green tea, chilled
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• 1/2 cup coconut milk
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• 3 tablespoons agave syrup
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• 1 cup ice cubes
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Instructions:

Boil water in a pot and add tapioca pearls

Cook according to package instructions until soft, usually about 15-20 minutes

Stir occasionally to prevent sticking

Once tapioca pearls are cooked, drain and rinse them under cold water

Set aside

In a blender, combine brewed jasmine green tea, coconut milk, agave syrup, and ice cubes

Blend until smooth and frothy

Divide the cooked tapioca pearls into serving glasses

Pour the blended tea mixture over the tapioca pearls

Add a large straw and enjoy your vegan bubble tea!

Ingredients:

• 1
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• 5 lbs flank steak, thinly sliced
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• 3 bell peppers, thinly sliced assorted colors
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• 1 onion, thinly sliced
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• 2 tbsp fajita seasoning
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• 1/4 cup salsa
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Instructions:

In a slow cooker, layer sliced bell peppers and onions

Place sliced flank steak on top of the vegetables

Sprinkle fajita seasoning evenly over the steak

Pour salsa over the steak and vegetables

Cover and cook on low for 6-8 hours or high for 3-4 hours, until steak is tender

Once cooked, serve steak fajitas in low-carb tortillas or over cauliflower rice, if desired

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
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• 1 can 15 oz black beans, drained and rinsed
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• 1 can 15 oz diced tomatoes, undrained
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• 1 cup frozen corn
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• 1 small onion, diced
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• 1 packet taco seasoning
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• 1 can 4 oz diced green chilies
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• 4 cups chicken broth
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• 1 cup heavy cream
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• 1 cup shredded cheddar cheese
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• Salt and pepper to taste
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• Fresh cilantro, chopped, for garnish
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• Tortilla strips, for garnish
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Instructions:

To make tacos, put in the Instant Pot diced chicken, black beans, tomatoes, frozen corn, onion, green chilies, and chicken broth

Turn the vent all the way down and close the lid of the Instant Pot

Then cook on high pressure for 10 minutes

Let the pressure drop naturally for 5 minutes, and then quickly let go of any extra pressure

Add the heavy cream and cheddar cheese shreds and mix them in well

Add pepper and salt to taste

Add fresh cilantro and tortilla strips on top and serve hot

Ingredients:

• 1 lb chicken breasts, diced
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• 1 cup barley
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• 1 can kidney beans, drained and rinsed
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• 1 can diced tomatoes
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• 1 onion, chopped
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• 3 carrots, sliced
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• 3 celery stalks, chopped
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• 4 cloves garlic, minced
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• 6 cups chicken broth
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• 1 tsp dried thyme
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• 1 tsp dried oregano
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• Salt and pepper to taste
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Instructions:

In a crockpot, combine diced chicken, barley, kidney beans, diced tomatoes, chopped onion, sliced carrots, chopped celery, minced garlic, chicken broth, dried thyme, dried oregano, salt, and pepper

Stir well to combine all ingredients

Cover and cook on low for 6-8 hours or high for 3-4 hours, or until chicken is cooked through and barley is tender

Taste and adjust seasoning if necessary before serving

Serve hot and enjoy!

Ingredients:

• 4 beef hotdogs
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• 8 slices of bacon
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• 4 hotdog buns
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• 1/2 cup barbecue sauce
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• 1/4 cup shredded cheddar cheese
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• 1/4 cup diced onions
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• 1/4 cup diced tomatoes
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• 1/4 cup chopped fresh cilantro
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Instructions:

Warm up the grill over medium-high heat

Put two slices of bacon around each hot dog and use toothpicks to hold the ends together

Put the hot dogs wrapped in bacon on the grill

Cook for 8 to 10 minutes, turning them over once or twice, until the bacon is crispy and cooked all the way through

Brush the hot dogs with barbecue sauce so they are evenly covered during the last two minutes of cooking on the grill

Toast the hotdog buns on the grill while the hot dogs are cooking

Take out the toothpicks and put each bacon-wrapped hotdog in a bun once they are done cooking

Put chopped cilantro, diced onions, diced tomatoes, and shredded cheddar cheese on top of each hot dog

Serve your BBQ bacon-wrapped hotdogs right away and enjoy their smoky, savory goodness!

Ingredients:

• 1 lb pulled pork
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• 4 sandwich buns
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• 1 cup peach preserves
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• 2 tablespoons Dijon mustard
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• 1 tablespoon apple cider vinegar
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• 1 teaspoon hot sauce
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• Salt and pepper to taste
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• Sliced pickles optional
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• Coleslaw optional
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Instructions:

In a small saucepan, combine peach preserves, Dijon mustard, apple cider vinegar, hot sauce, salt, and pepper

Cook over medium heat, stirring occasionally, until the mixture is heated through and well combined, about 5 minutes

Warm the pulled pork in a skillet or microwave

Split the sandwich buns and lightly toast them if desired

Spread a generous amount of the spicy peach-mustard sauce on the bottom half of each bun

Top with warm pulled pork

Add sliced pickles and coleslaw if desired

Cover with the top half of the bun and serve immediately

Ingredients:

• 4 tablespoons all-purpose flour
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• 4 tablespoons granulated sugar
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• 2 tablespoons unsweetened cocoa powder
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• 1/8 teaspoon salt
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• 3 tablespoons milk
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• 2 tablespoons vegetable oil
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• 1/4 teaspoon vanilla extract
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• 1 tablespoon chocolate chips optional
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Instructions:

Mix the all-purpose flour, granulated sugar, unsweetened cocoa powder, and salt in a mug that is safe to use in the microwave

To the mug, add the milk, vegetable oil, and vanilla extract

Make sure all the ingredients are well combined and the mixture is smooth

You can top the batter with chocolate chips if you'd like

For one minute and thirty seconds, or until the brownie has risen and set in the center, microwave the mug on high

Be mindful of the microwave's duration to prevent overcooking

The mug will be hot, so take care when taking it out of the microwave and allow it to cool for a minute or two before using

If preferred, you can add whipped cream, ice cream, or a dusting of powdered sugar on top of your microwave brownie