Ingredients:

• 2 cups puffed rice cereal
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• 1/2 cup vegan chocolate hazelnut spread store-bought or homemade
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• 1/4 cup pure maple syrup
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• 1/4 cup unsweetened cocoa powder
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• 1/4 cup unsalted almond butter
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• 1 tsp pure vanilla extract
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• 1/4 tsp sea salt
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Instructions:

Press parchment paper into an 8 x 8-inch 20 x 20 cm baking pan, allowing a small overhang on the sides for ease of removal

Combine the cocoa powder and puffed rice cereal in a large mixing bowl

Put aside

Melt the vegan chocolate hazelnut spread, almond butter, maple syrup, vanilla extract, and sea salt in a small saucepan over low heat

Mix until thoroughly mixed and smooth

Over the mixture of puffed rice cereal, pour the melted chocolate mixture

Gently fold and stir the cereal with a spatula until it is completely coated with the chocolate mixture

Spoon the batter into the baking pan that has been ready

Firmly and evenly press it down with the back of a spatula

To give the treats time to set, place the pan in the refrigerator for a minimum of half an hour

When the treats are set, use the overhanging parchment paper to lift them out of the pan

Slice them into bars or squares

Present and savor these delectable, guilt-free vegan rice crispy treats with Nutella!

Ingredients:

• 1 fully cooked ham 7-9 pounds
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• 1 can 20 oz crushed pineapple, undrained
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• 1 cup brown sugar, packed
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• 1/2 cup pineapple juice
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• 1/4 cup Dijon mustard
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• 1/4 cup apple cider vinegar
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• 1/4 teaspoon ground cloves
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Instructions:

Preheat your oven to 325F 163C

Place the fully cooked ham in a roasting pan, fat side up

In a bowl, mix crushed pineapple with juice, brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, and ground cloves to create the glaze

Brush the ham generously with the pineapple glaze, making sure to coat the entire surface

Cover the ham with foil and roast in the preheated oven for 15-18 minutes per pound, basting with the glaze every 30 minutes

During the last 10-15 minutes of cooking, remove the foil to allow the ham to caramelize and develop a golden brown color

Once the internal temperature reaches 140F 60C, remove the ham from the oven and let it rest for 15 minutes before slicing

Serve the Pineapple Glazed Ham slices with the remaining glaze on the side

Indulge in the tropical flavors of Pineapple Glazed Ham, a delectable creation from Lord Byron's Kitchen that adds a delightful twist to your holiday or special occasion feast

Ingredients:

• 1 pound ground turkey
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• 1 chipotle pepper in adobo sauce, minced
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• 1/4 cup breadcrumbs
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• 1/4 cup grated Parmesan cheese
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• 1/4 cup chopped fresh cilantro
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• 1 teaspoon ground cumin
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• 1 teaspoon garlic powder
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• Salt and pepper to taste
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• Slider buns
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• Toppings of your choice lettuce, tomato, avocado, etc
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Instructions:

In a mixing bowl, combine ground turkey, minced chipotle pepper, breadcrumbs, Parmesan cheese, cilantro, cumin, garlic powder, salt, and pepper

Form the mixture into small patties, sized to fit your slider buns

Heat a grill or skillet over medium heat and cook the patties for about 3-4 minutes per side, or until cooked through

Toast the slider buns lightly on the grill or in a toaster

Assemble the sliders by placing a turkey patty on each bun and adding your desired toppings

Serve hot and enjoy!

Ingredients:

• 4 cups fresh blueberries
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• 1 cup gluten-free all-purpose flour such as gfJules
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• 1 cup granulated sugar
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• 1 teaspoon baking powder
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• 1/2 teaspoon salt
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• 1/2 cup unsalted butter or dairy-free alternative, melted
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• 1/2 cup milk or dairy-free milk
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• 1 teaspoon vanilla extract
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• 1 tablespoon cornstarch or tapioca starch
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• Juice of 1 lemon
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• Vanilla ice cream or whipped cream optional, for serving
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Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, combine the fresh blueberries, cornstarch, and lemon juice

Toss to coat the blueberries evenly

Set aside

In another bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt

Stir in the melted butter, milk, and vanilla extract until the batter is smooth

Grease a 9x9-inch 23x23 cm baking dish or similar-sized dish

Pour the blueberry mixture into the bottom of the prepared baking dish, spreading it out evenly

Spoon the batter over the blueberries in dollops, spreading it as evenly as possible without completely covering the blueberries

Bake in the preheated oven for 40-45 minutes or until the cobbler topping is golden brown and the blueberries are bubbling

Remove from the oven and let it cool for a few minutes before serving

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired

Enjoy your delicious gluten-free blueberry cobbler!

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1/2 cup grated Parmesan cheese
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• 1/2 cup crushed pepitas pumpkin seeds
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• 2 large sweet potatoes, peeled and cubed
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• 2 tablespoons olive oil
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• 1 teaspoon garlic powder
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• 1 teaspoon paprika
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• Salt and pepper to taste
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Instructions:

Preheat oven to 400F 200C

In a bowl, mix together Parmesan cheese, crushed pepitas, garlic powder, paprika, salt, and pepper

Coat each chicken breast with the mixture, pressing it onto the surface to adhere

Place chicken breasts on a baking sheet lined with parchment paper

In a separate bowl, toss sweet potato cubes with olive oil, salt, and pepper

Spread sweet potatoes around the chicken on the baking sheet

Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and sweet potatoes are tender

Serve hot, garnished with fresh herbs if desired

Ingredients:

• 1 cup quinoa
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• 2 cups water
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• 2 medium zucchinis, sliced into rounds
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• 1 cup corn kernels fresh or frozen
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• 1/4 cup pesto sauce
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• 1/4 cup cherry tomatoes, halved
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• 1/4 cup red onion, finely chopped
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• 1/4 cup feta cheese, crumbled
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• Fresh basil leaves for garnish
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Instructions:

Rinse the quinoa under cold water and drain

In a medium saucepan, bring 2 cups of water to a boil

Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed

Remove from heat and let it cool

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat

Add the sliced zucchinis and cook for 2-3 minutes on each side until they are tender and slightly browned

Season with salt and pepper

Remove from heat and set aside

In the same skillet, add another tablespoon of olive oil and add the corn kernels

Cook for about 3-4 minutes until the corn is tender and slightly caramelized

Remove from heat and set aside

In a large mixing bowl, combine the cooked quinoa, sauted zucchinis, corn kernels, cherry tomatoes, and red onion

Add the pesto sauce to the bowl and gently toss everything together until well combined

Sprinkle the crumbled feta cheese over the salad and garnish with fresh basil leaves

Serve the Pesto Zucchini and Corn Quinoa Salad either warm or chilled

Enjoy!

Ingredients:

• 4 bone-in pork chops
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• 1 cup almond flour
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• 2 tsp paprika
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• 1 tsp garlic powder
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• 1 tsp onion powder
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• 1/2 tsp salt
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• 1/2 tsp black pepper
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• 2 large eggs
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• Cooking spray olive oil or avocado oil
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Instructions:

For 5 minutes, heat your air fryer up to 375F 190C

Add the almond flour, paprika, garlic powder, onion powder, salt, and black pepper to a shallow bowl

Mix them together

Mix the eggs in a different bowl

Let the extra egg run off each pork chop as you dip it in the eggs, and then coat both sides with the almond flour mixture

To get the coating to stick, press it on the chops

Use cooking spray on the air fryer basket to keep food from sticking

Make sure the pork chops don't touch each other when you put them in the air fryer basket

Depending on how big your air fryer is, you might have to cook them one at a time

For 12 to 15 minutes, flip the pork chops over in the air fryer set to 375F 190C

Use a meat thermometer to make sure the chops reach an internal temperature of 145F 63C

The exact time will depend on how thick your chops are

After the pork chops are done, take them out of the air fryer and let them rest for a few minutes

Enjoy your air-fried pork chops that are both crispy and tender! You can eat them and still follow the keto diet

Ingredients:

• 2 lbs beef stew meat
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• 2 tbsp vegetable oil
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• 1 onion, chopped
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• 3 cloves garlic, minced
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• 1 bell pepper, chopped
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• 1 tomato, diced
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• 2 cups beef broth
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• 1/4 cup tomato sauce
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• 1 tsp cumin
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• 1 tsp chili powder
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• 1/2 tsp paprika
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• Salt and pepper to taste
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• 2 tbsp all-purpose flour optional, for thickening
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Instructions:

Put vegetable oil in a large skillet and heat it over medium-high heat

It will take about 5 to 7 minutes for the beef stew meat to brown on all sides

Cut up the onion, garlic, bell pepper, and tomato into small pieces

It will take about 5 minutes of cooking until the vegetables are soft

Add tomato sauce and beef broth

Pepper, chili powder, cumin, and salt should all be mixed in

Once the mixture starts to simmer, turn down the heat and cover it

Simmer for an hour and a half to two hours, or until the beef is soft

If you want, you can make a slurry by mixing 2 tablespoons of flour with a little water

Add to the sauce that is already simmering to make it thicker

Hot tortillas or rice should go with it

Have fun!

Ingredients:

• 2 cups cooked chicken breast, diced
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• 1 cup corn kernels fresh or canned
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• 1 cup black beans, drained and rinsed
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• 1 cup cherry tomatoes, halved
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• 1/2 cup red onion, finely chopped
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• 1/2 cup fresh cilantro, chopped
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• 1/4 cup fresh lime juice
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• 2 tablespoons olive oil
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• 2 tablespoons tequila
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• 1 teaspoon cumin
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• 1 teaspoon chili powder
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• Salt and pepper to taste
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• 4 cups mixed greens lettuce, spinach, arugula
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• 1 cup tortilla strips or chips for garnish
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• 1/2 cup shredded cheddar cheese optional
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Instructions:

In a large bowl, combine the diced chicken, corn, black beans, cherry tomatoes, red onion, and fresh cilantro

In a separate small bowl, whisk together the fresh lime juice, olive oil, tequila, cumin, chili powder, salt, and pepper to create the dressing

Pour the dressing over the chicken and vegetable mixture, and toss to coat everything evenly

Refrigerate the salad for at least 30 minutes to allow the flavors to meld

Just before serving, divide the mixed greens among four plates or bowls

Top each portion with the marinated chicken and vegetable mixture

Garnish with tortilla strips or chips and shredded cheddar cheese if desired

Serve immediately, and enjoy your Margarita Tex Mex Chicken Salad!

Ingredients:

• 2 lbs beef stew meat
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• 2 tbsp vegetable oil
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• 1 onion, chopped
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• 3 cloves garlic, minced
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• 1 bell pepper, chopped
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• 1 tomato, diced
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• 2 cups beef broth
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• 1/4 cup tomato sauce
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• 1 tsp cumin
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• 1 tsp chili powder
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• 1/2 tsp paprika
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• Salt and pepper to taste
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• 2 tbsp all-purpose flour optional, for thickening
• 
  

Instructions:

Put vegetable oil in a large skillet and heat it over medium-high heat

It will take about 5 to 7 minutes for the beef stew meat to brown on all sides

Cut up the onion, garlic, bell pepper, and tomato into small pieces

It will take about 5 minutes of cooking until the vegetables are soft

Add tomato sauce and beef broth

Pepper, chili powder, cumin, and salt should all be mixed in

Once the mixture starts to simmer, turn down the heat and cover it

Simmer for an hour and a half to two hours, or until the beef is soft

If you want, you can make a slurry by mixing 2 tablespoons of flour with a little water

Add to the sauce that is already simmering to make it thicker

Hot tortillas or rice should go with it

Have fun!