Ingredients:

• 1 cup Arborio rice


• 2 cups vegetable broth


• 1 fennel bulb, thinly sliced


• 1 red bell pepper, diced


• 1 onion, diced


• 2 cloves garlic, minced


• 1 can 14 oz diced tomatoes


• 1 teaspoon smoked paprika


• 1/2 teaspoon saffron threads


• Salt and pepper to taste


• 2 tablespoons olive oil


• Fresh parsley for garnish

Instructions:

In a small bowl, dissolve saffron threads in 1/4 cup warm water and set aside

In a large skillet, heat olive oil over medium heat

Add onion, garlic, fennel, and red pepper

Saut until vegetables are tender, about 5-7 minutes

Add Arborio rice to the skillet and cook for 2 minutes, stirring constantly

Pour in diced tomatoes, vegetable broth, dissolved saffron, smoked paprika, salt, and pepper

Stir to combine

Bring mixture to a simmer, then reduce heat to low

Cover and cook for 20-25 minutes, or until rice is tender and liquid is absorbed

Once the paella is cooked, remove from heat and let it sit, covered, for 5 minutes

Garnish with fresh parsley before serving

Serve hot and enjoy!

Ingredients:

• 1 lb ground sausage


• 1 onion, finely chopped


• 2 cloves garlic, minced


• 1 cup spinach, chopped


• 1 cup ricotta cheese


• 1 cup mozzarella cheese, shredded


• 1/2 cup Parmesan cheese, grated


• 1 cup marinara sauce sugar-free


• 1 teaspoon Italian seasoning


• Salt and pepper to taste

Instructions:

Before you start cooking, heat the oven to 375F 190C

Cook the ground sausage in a pan over medium heat until it turns brown

Get rid of extra fat

Cut up some onions and garlic and add them to the pan

Cook the onions until they become clear

Cook until the spinach wilts after adding the chopped spinach

Put ricotta, mozzarella, and Parmesan cheeses in a bowl and mix them together

Put half of the sausage mixture in a baking dish that has been greased

Put half of the cheese mix on top of the sausage

Cover the cheese with half of the marinara sauce

Add the rest of the ingredients one more time, ending with a layer of marinara sauce

Mix salt and pepper with Italian seasoning and sprinkle it on top

After the oven is hot, bake for 25 to 30 minutes, or until golden and bubbly

Give the casserole some time to cool down before you serve it

This Low Carb Sausage and Spinach Casserole tastes great and is like lasagna but without the carbs

Low-Carb Casserole and Keto Lasagna

Ingredients:

• 6 cups fresh blackberries


• 3/4 cup granulated sugar


• 1/4 cup cornstarch


• 1 tablespoon lemon juice


• 1 teaspoon lemon zest


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon salt


• 2 pre-made vegan pie crusts

Instructions:

Before you start cooking, heat the oven to 375F 190C

Toss the blackberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt together gently in a large bowl until everything is well mixed

Use one of the pie crusts to line a pie dish

Gently press it into the bottom and up the sides

Spread the blackberry mixture out evenly in the pie crust that has been prepared

You can either make a lattice pattern with the second pie crust or just put it on top of the filling and crimp the edges to seal

Place the pie in an oven that has already been heated

Bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling

Take the pie out of the oven and let it cool for at least 30 minutes

Then you can cut it into pieces and serve them

Ingredients:

• 1 cup crumbled feta cheese


• 1 cup grated Parmesan cheese


• 1 cup mayonnaise


• 1 cup sour cream


• 1 can 14 ounces artichoke hearts, drained and chopped


• 2 cloves garlic, minced


• 1 teaspoon dried basil


• 1 teaspoon dried oregano


• 1/2 teaspoon crushed red pepper flakes


• 1/4 teaspoon black pepper

Instructions:

Warm the oven up to 175F 350C

Put all the ingredients in a large bowl and mix them well

Put the mixture in a baking dish

Put the dip in the oven for 25 to 30 minutes, or until the top is bubbly and golden brown

Serve hot with bread or crackers of your choice

Ingredients:

• 1 small head of cabbage, thinly sliced


• 1/4 cup fresh cilantro, chopped


• 1/4 cup red onion, thinly sliced


• 2 tablespoons olive oil


• 2 tablespoons lime juice


• 1 tablespoon maple syrup


• Salt and pepper to taste


• 1/4 cup toasted pumpkin seeds optional

Instructions:

Put the chopped cilantro, sliced red onion, and sliced cabbage in a large bowl

To make the dressing, mix the maple syrup, olive oil, lime juice, salt, and pepper in a small bowl with a whisk

Add the dressing to the cabbage mix and toss it around until it's well covered

If you want, you can add toasted pumpkin seeds on top before serving

Ingredients:

• 1 butternut squash, peeled and diced


• 1 bunch kale, stems removed and leaves torn


• 8 ounces pasta of your choice


• 3 tablespoons olive oil


• 2 cloves garlic, minced


• 1/4 teaspoon red pepper flakes


• Salt and pepper to taste


• Grated Parmesan cheese for serving

Instructions:

Turn on the oven and heat it up to 400F 200C

Use 1 tablespoon of olive oil, salt, and pepper to coat the diced butternut squash

Spread it out on a baking sheet

Roast for 20 to 25 minutes, or until soft and slightly browned

Follow the directions on the package and cook the pasta until it is al dente in a large pot of salted boiling water

Remove the water and set it aside

Set the pasta on the stove and heat the rest of the olive oil in a large skillet over medium-low heat

Put in the red pepper flakes and minced garlic

Cook for one to two minutes, until the smell is nice

To make the kale wilt, add the torn leaves to the pan and saut for three to four minutes

Put the cooked pasta and roasted butternut squash into the pan with the kale

Add everything to the bowl and mix it well

If you think it needs it, add more salt and pepper

Grate some Parmesan cheese on top and serve hot

Have fun!

Ingredients:

• 1 cup diced onion


• 1 cup chopped celery


• 1 cup sliced carrots


• 3 cloves garlic, minced


• 2 tablespoons olive oil


• 1 can 15 oz diced tomatoes


• 1 can 15 oz kidney beans, drained and rinsed


• 6 cups vegetable broth


• 1 cup small pasta


• 2 teaspoons dried oregano


• 1 teaspoon dried basil


• 1/2 teaspoon dried thyme


• Salt and pepper to taste


• 2 cups chopped kale or spinach


• 1/2 cup grated Parmesan cheese for garnish

Instructions:

Add the onion, celery, carrots, and garlic to a large pot

Add olive oil and cook until the vegetables are soft

Kidney beans, pasta, oregano, basil, thyme, salt, and pepper should all be added now

Bring up the temperature

Turn down the heat and let it simmer for 15 to 20 minutes, or until the pasta is soft

Add chopped spinach or kale and stir

Cook for 5 more minutes, until the greens are soft

If necessary, change the seasoning

Add Parmesan cheese on top and serve hot

Get together with family and friends and enjoy Jordan's Minestrone Delight!

Ingredients:

• 1 pizza dough


• 2 ripe pears, thinly sliced


• 1/2 cup dates, pitted and chopped


• 8 oz burrata cheese


• 2 tbsp olive oil


• 2 tbsp honey


• 1/4 cup walnuts, chopped


• Salt and pepper to taste


• Fresh arugula for garnish

Instructions:

Preheat your oven to 450F 230C

Roll out the pizza dough on a lightly floured surface to your desired thickness

Place the rolled dough onto a baking sheet or pizza stone

Brush the dough with olive oil and season with salt and pepper

Evenly distribute the sliced pears and chopped dates over the dough

Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the toppings are slightly caramelized

Remove from the oven and immediately top with torn pieces of burrata cheese

Drizzle honey over the burrata and sprinkle with chopped walnuts

Garnish with fresh arugula leaves

Slice, serve, and enjoy your delicious Pear Date Burrata Flatbread!

Ingredients:

• 4 oz white wine


• 1 oz cranberry juice


• 1 oz club soda


• 1 slice orange


• 1 sprig rosemary


• Ice cubes

Instructions:

Fill a glass with ice cubes

Pour white wine, cranberry juice, and club soda into the glass

Stir gently to combine

Garnish with a slice of orange and a sprig of rosemary

Serve chilled and enjoy!