Ingredients:

• 4 pieces of tuna sashimi-grade fish
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• 4 pieces of salmon sashimi-grade fish
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• 4 pieces of shrimp, cooked and deveined
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• 4 pieces of yellowtail sashimi-grade fish
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• 4 pieces of eel, cooked and sliced
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Instructions:

Prepare sushi rice according to package instructions

Slice tuna, salmon, yellowtail, and eel into thin strips

Place a small amount of rice on each piece of nori seaweed

Add a slice of fish tuna, salmon, yellowtail, or eel onto the rice

Roll tightly and slice into bite-sized pieces

Serve with soy sauce, wasabi, and pickled ginger

Ingredients:

• 1 pound pork shoulder, shredded
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• 2 teaspoons Chinese five-spice powder
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• Salt and pepper to taste
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• 1 cup quinoa, cooked
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• 1 cup black beans, canned and drained
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• 1 cup corn kernels, cooked
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• 1 cup cherry tomatoes, halved
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• 1 avocado, sliced
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• 1/2 cup fresh cilantro, chopped
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• 1/2 cup kefir
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• 1 jalapeno, seeded and minced
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• 1 lime, juiced
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• 2 tablespoons olive oil
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Instructions:

Put the pork shreds, salt, and pepper in a bowl and mix them together

Put away

Place cooked quinoa, black beans, corn, cherry tomatoes, and avocado slices in a bowl for each person

Set a pan on medium heat and add the olive oil

Put in the shredded pork that has been seasoned and heat it up

To make the crema, mix the kefir, lime juice, and minced jalapeo in a small bowl with a whisk

Put the warm pulled pork on top of the burrito bowls

Pour the jalapeno-kefir crema over the bowls

Add fresh cilantro as a garnish

The Speedy Five-Spice Pulled Pork Burrito Bowls should be served right away

Enjoy the tasty mix of flavors in this quick and filling meal!

Ingredients:

• 1 cup fresh strawberries, diced
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• 1 cup all-purpose flour
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• 2 tablespoons granulated sugar
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• 1 teaspoon baking powder
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• 1/2 teaspoon salt
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• 1/4 teaspoon ground cinnamon
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• 1/3 cup milk
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• 1 large egg
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• 1 teaspoon vanilla extract
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• Vegetable oil for frying
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• 1 cup powdered sugar
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• 2 tablespoons milk
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• 1/2 teaspoon vanilla extract
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• Hashtags: #Donuts #StrawberryFritters #HomemadeTreats
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Instructions:

In a bowl, combine the diced strawberries, granulated sugar, and let them sit for 10 minutes to macerate

In another bowl, whisk together the flour, baking powder, salt, and ground cinnamon

In a separate bowl, whisk together the milk, egg, and vanilla extract

Add the wet ingredients to the dry ingredients and stir until just combined

Fold in the macerated strawberries

Heat vegetable oil in a deep pan or fryer to 350F 175C

Drop spoonfuls of the strawberry batter into the hot oil and fry until golden brown, about 2-3 minutes per side

Remove the fritters from the oil and place them on paper towels to drain excess oil

In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze

Dip each fritter into the glaze, allowing the excess to drip off

Place glazed fritters on a wire rack to set the glaze

Serve the glazed strawberry fritters warm and enjoy!

Ingredients:

• 1 cup raw cashews
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• 1/2 cup coconut cream
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• 1/4 cup almond butter
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• 3 tablespoons honey or maple syrup
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• 1/2 teaspoon pure vanilla extract
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• Pinch of sea salt
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• 1/2 cup fresh strawberries, sliced
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• 1/4 cup freeze-dried raspberries
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• 1/4 cup unsweetened almond milk
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• 1/4 cup unsweetened shredded coconut
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Instructions:

In a food processor, combine cashews, coconut cream, almond butter, honey, vanilla extract, and a pinch of sea salt

Blend until smooth and creamy, scraping down the sides as needed

This will be your 'peanut butter' ice cream mixture

In a separate bowl, mash the fresh strawberries to create the strawberry layer

In another bowl, crush the freeze-dried raspberries to a fine powder

Line a square baking dish with parchment paper, leaving some overhang for easy removal

Spread half of the 'peanut butter' ice cream mixture evenly into the bottom of the dish

Next, spread the mashed strawberries over the 'peanut butter' layer

Top with the remaining 'peanut butter' ice cream mixture and smooth the surface

Sprinkle the crushed freeze-dried raspberries on top of the ice cream

Drizzle the almond milk over the raspberries and use a toothpick to create a marbled pattern

Sprinkle unsweetened shredded coconut over the top for added texture

Freeze for at least 4 hours or until firm

Remove from the freezer, use the parchment paper overhang to lift the block out of the dish, and cut into bars

Enjoy your Paleo PB&J Ice Cream Bars!

Ingredients:

• 1 cup all-purpose flour
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• 1/2 cup granulated sugar
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• 1/4 cup milk
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• 1/4 cup plain yogurt
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• 1 egg
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• 2 tablespoons unsalted butter, melted
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• 1/2 teaspoon vanilla extract
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• 1/2 teaspoon baking powder
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• 1/4 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/4 cup rainbow sprinkles
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Instructions:

Grease a doughnut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius

Mix the flour, sugar, baking soda, baking powder, and salt in a big bowl

Beat the egg in a separate bowl and stir in the yogurt, melted butter, milk, and vanilla extract

Blend until thoroughly blended

Mixing until just combined, pour the wet ingredients into the dry ingredients

Take care not to blend too much

Fold in the rainbow sprinkles gently

Spoon the batter into the doughnut pan, filling each cavity to about two thirds full, using a piping bag or a Ziploc bag with the corner cut off

Bake for 10 to 12 minutes, or until the doughnuts bounce back when lightly touched, in a preheated oven

After taking them out of the oven, allow them to cool in the pan for a few minutes before moving them to a wire rack to finish cooling

Once cooled, top with your preferred frosting or glaze and extra sprinkles, if you'd like

Savor your incredibly simple and tasty Funfetti Doughnuts!

Ingredients:

• 3 cups sushi rice
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• 4 sheets nori seaweed
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• 1 cucumber, julienned
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• 1 avocado, sliced
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• 1/2 lb fresh sushi-grade fish e
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• g
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• , tuna, salmon, thinly sliced
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• Soy sauce, for dipping
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• Pickled ginger, for serving
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• Wasabi, for serving
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Instructions:

Follow the directions on the package to cook the sushi rice, then let it cool to room temperature

On a bamboo sushi mat, put a sheet of nori

Leave an inch of space at the top of the sushi rice and spread it out thinly over the nori

Spread the rice out and top it with the fish slices, avocado, and cucumber

Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge

Use a sharp knife to cut the sushi roll into 6 to 8 pieces

Do it again with the rest of the nori sheets and ingredients

Put soy sauce, pickled ginger, and wasabi on top of the sushi rolls

Ingredients:

• 2 boneless chicken breasts
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• 4 slices of bacon
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• 1 ripe avocado, sliced
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• 4 gluten-free burger buns
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• 1/4 cup mayonnaise
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• 2 tablespoons Dijon mustard
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• 1 tablespoon honey
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• 1 teaspoon garlic powder
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• 1/2 teaspoon paprika
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• Salt and pepper to taste
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• Lettuce and tomato slices for garnish
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Instructions:

Preheat your grill or stovetop grill pan over medium-high heat

Season chicken breasts with salt, pepper, and paprika

Cook chicken on the grill for about 6-8 minutes per side until cooked through

While the chicken is cooking, cook bacon slices until crispy in a separate pan

In a small bowl, mix mayonnaise, Dijon mustard, honey, garlic powder, and a pinch of salt and pepper to make the special sauce

Once chicken is cooked, remove it from the grill and let it rest for a few minutes

Slice it into thin strips

To assemble the sandwich, spread a generous amount of special sauce on the bottom half of each gluten-free bun

Add sliced avocado, bacon, and chicken on top of the sauce

Top with lettuce and tomato slices if desired

Place the top half of the bun on the sandwich, and your Gluten-Free Chicken, Bacon, and Avocado Sandwich is ready to serve!

Ingredients:

• 2 large potatoes, peeled and grated
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• 1 small onion, finely chopped
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• 2 eggs, beaten
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• 1/4 cup all-purpose flour
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• Vegetable oil for frying
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Instructions:

Put the grated potatoes on a clean kitchen towel and squeeze out as much water as you can

Grate the potatoes and chop the onion

Add the beaten eggs, flour, salt, and black pepper to a large bowl

It should be easy to make a batter

Turn on the stove to medium-high and add enough vegetable oil to cover the bottom of the pan

Scoop out pancake-shaped balls of the potato batter and drop them into the hot oil

Use the back of the spoon to slightly flatten the balls

Fry the pancakes until they are golden brown and crispy, about three to four minutes on each side

Take the potato pancakes out of the pan and put them on a plate lined with paper towels to drain any extra oil

Do not cool

Serve hot with applesauce or sour cream

Enjoy your tasty potato pancakes that you made yourself!

Ingredients:

• 1 lb chicken tenders
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• 1 cup orzo pasta
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• 2 tablespoons olive oil
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• 1 teaspoon dried oregano
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• 1 teaspoon dried basil
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• 1 teaspoon garlic powder
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• Salt and pepper to taste
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• 1/4 cup grated Parmesan cheese
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• 1 cup cherry tomatoes, halved
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• 2 cups fresh spinach leaves
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Instructions:

Preheat oven to 400F 200C

In a bowl, toss chicken tenders with olive oil, oregano, basil, garlic powder, salt, and pepper until evenly coated

Arrange chicken tenders on a baking sheet and bake for 15-20 minutes or until cooked through

Meanwhile, cook orzo pasta according to package instructions

Drain and set aside

In a large skillet, heat olive oil over medium heat

Add cherry tomatoes and cook until softened, about 3-4 minutes

Add cooked orzo, spinach, and Parmesan cheese to the skillet

Cook until spinach wilts and ingredients are heated through, about 2-3 minutes

Serve the Italian chicken tenders alongside the orzo pasta mixture

Enjoy!

Ingredients:

• 8 oz pasta
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• 1 cup cherry tomatoes, halved
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• 1 cup cucumber, diced
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• 1/2 cup red bell pepper, chopped
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• 1/2 cup yellow bell pepper, chopped
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• 1/4 cup red onion, finely chopped
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• 1/4 cup fresh basil leaves, chopped
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• 1/4 cup black olives, sliced
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• 1/4 cup feta cheese, crumbled
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• Salt and pepper to taste
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Instructions:

Cook the pasta according to package instructions until al dente

Drain and rinse with cold water

In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and black olives

Add chopped basil leaves and crumbled feta cheese to the bowl

Season the salad with salt and pepper to taste

Toss all the ingredients together until well combined

Chill the pasta salad in the refrigerator for at least 30 minutes before serving

Serve cold and garnish with additional basil leaves if desired