Ingredients:

• 1 can refrigerated biscuit dough
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• 1 pound ground beef
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• 1 small onion, diced
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• 1/2 cup ketchup
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• 1/4 cup brown sugar
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• 1 tablespoon Worcestershire sauce
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• 1 teaspoon mustard
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• 1/2 teaspoon garlic powder
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• Salt and pepper to taste
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• 1 cup shredded cheddar cheese
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Instructions:

Preheat oven to 375F 190C

In a skillet over medium heat, cook ground beef and onion until beef is browned and onion is softened

Stir in ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, and pepper

Simmer for 5-7 minutes

Flatten each biscuit into a circle and place a spoonful of the beef mixture in the center

Top with shredded cheddar cheese

Fold the biscuit dough over the filling and pinch the edges to seal

Place stuffed biscuits on a baking sheet and bake for 12-15 minutes or until golden brown

Serve warm and enjoy!

Ingredients:

• 2 cups rolled oats
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• 1 cup quinoa, rinsed and drained
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• 1/2 cup shredded coconut
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• 1/2 cup chopped nuts e
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• g
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• , almonds or pecans
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• 1/4 cup coconut oil, melted
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• 1/4 cup pure maple syrup
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• 1 teaspoon vanilla extract
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• 1/2 teaspoon cinnamon
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• 1/4 teaspoon salt
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• 1/2 cup dried cranberries or raisins optional
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Instructions:

Turn on your oven and heat it up to 325F 163C

Put the quinoa, shredded coconut, chopped nuts, and rolled oats in a large bowl

Put the maple syrup, vanilla extract, cinnamon, and salt in a different bowl and mix them together with a whisk

Add the wet mixture to the dry ones and mix them well so that everything is covered

Place the granola mix on a baking sheet that has been lined with silicone baking mats or parchment paper

Put the granola in an oven that has already been heated and bake it for 20 to 25 minutes, or until it turns golden brown

To make sure it browns evenly, stir it once or twice during baking

Take the baking sheet out of the oven and let it cool all the way down

Once the granola has cooled, you can add the dried cranberries or raisins if you want to

Put the gluten-free Coconut Maple Quinoa Granola in a container that won't let air in so it can be stored

You can eat it as a snack, on top of yogurt, or with milk

Ingredients:

• 1 medium-sized beetroot, peeled and chopped
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• 1 ripe banana, peeled
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• 1 cup frozen berries strawberries, blueberries, or raspberries
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• 1/2 cup Greek yogurt
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• 1 cup unsweetened almond milk
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• 2 tablespoons honey or maple syrup optional
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• Ice cubes optional
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• Fresh mint leaves for garnish optional
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Instructions:

Add the chopped beetroot, ripe banana, frozen berries, Greek yogurt, and almond milk to a blender

If desired, add honey or maple syrup for sweetness and ice cubes for extra chill

Blend until smooth and creamy, adjusting the consistency with more almond milk if needed

Pour into glasses and garnish with fresh mint leaves if desired

Serve immediately and enjoy your nutritious beetroot smoothie!

Ingredients:

• 1 lb large shrimp, peeled and deveined
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• 3 cloves garlic, minced
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• 2 tablespoons olive oil
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• 1 lemon, juiced and zested
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• Salt and pepper to taste
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• Bamboo skewers, soaked in water for 30 minutes
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Instructions:

In a bowl, combine minced garlic, olive oil, lemon juice, lemon zest, salt, and pepper

Add shrimp to the bowl and toss until evenly coated

Marinate for 20 minutes

Preheat grill to medium-high heat

Thread shrimp onto soaked skewers

Grill shrimp skewers for 2-3 minutes on each side or until they turn pink and opaque

Serve hot with your favorite dipping sauce or over a bed of rice

Enjoy!

Ingredients:

• 1 cup rolled oats
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• 1 cup all-purpose flour
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• 1/2 cup brown sugar
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• 1 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp salt
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• 1/2 cup unsalted butter, melted
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• 1/2 cup buttermilk
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• 1 large egg
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• 1 tsp vanilla extract
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• 1 cup fresh blueberries
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• 1/2 cup chopped pecans
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Instructions:

Preheat your oven to 350F 175C

Line a muffin tin with paper liners

In a bowl, mix together oats, flour, brown sugar, baking powder, baking soda, and salt

In another bowl, whisk together melted butter, buttermilk, egg, and vanilla extract

Combine the wet and dry ingredients, stirring until just mixed

Gently fold in the blueberries and chopped pecans

Divide the batter evenly among the muffin cups

For the streusel topping, combine 1/4 cup oats, 2 tbsp brown sugar, and 2 tbsp chopped pecans

Sprinkle the streusel mixture over the muffin batter in each cup

Bake for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely

Enjoy your delicious Blueberry Oatmeal Muffins with Pecan Streusel!

Ingredients:

• 4 chicken breasts
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• 2 lemons, sliced
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• 3 cloves garlic, minced
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• 2 tablespoons olive oil
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• 1 tablespoon fresh rosemary, chopped
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• 1 tablespoon fresh thyme, chopped
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• Salt and pepper to taste
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Instructions:

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

Put olive oil, minced garlic, chopped rosemary and thyme, salt, and pepper in a bowl

Make sure the chicken breasts are evenly covered with the olive oil mixture by rubbing them with it

On top of each chicken breast, put a slice of lemon

Put the chicken in a baking dish

After the oven is hot, roast the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear

Serve hot, and if you want, top with more fresh herbs

Ingredients:

• 1 pound Shishito peppers
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• 2 tablespoons olive oil
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• 1 teaspoon sea salt
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• 1/2 teaspoon black pepper
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• 4 ounces prosciutto
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• 4 ounces salami
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• 4 ounces chorizo
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• 4 ounces brie cheese
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• 4 ounces goat cheese
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• 1/4 cup honey
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• 1/4 cup balsamic glaze
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• 1/4 cup assorted olives
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• 1/4 cup roasted almonds
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• Fresh rosemary sprigs for garnish
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Instructions:

Preheat the oven to 425F 220C

Toss Shishito peppers with olive oil, sea salt, and black pepper on a baking sheet

Roast the peppers in the preheated oven for 15-20 minutes, or until they blister and char, turning occasionally

While the peppers are roasting, arrange prosciutto, salami, and chorizo on a serving platter

Slice brie and goat cheese into bite-sized pieces and add them to the platter with olives and roasted almonds

Remove the roasted Shishito peppers from the oven and transfer them to the platter as well

Drizzle honey and balsamic glaze over the cheese and charcuterie

Garnish with fresh rosemary sprigs

Serve immediately and enjoy!

Ingredients:

• 2 large sweet potatoes, peeled and cubed
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• 2 medium potatoes, peeled and cubed
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• 2 tablespoons vegetable oil
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• 1 teaspoon cumin seeds
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• 2 green chilies, chopped
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• 1 teaspoon ginger paste
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• 1 teaspoon ground coriander
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• 1/2 teaspoon ground cumin
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• 1/2 teaspoon turmeric powder
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• 1/2 teaspoon red chili powder
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• Salt to taste
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• Fresh coriander leaves for garnish
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Instructions:

In a pan, heat the vegetable oil over medium heat

Put in the cumin seeds and let them pop

Put in the ginger paste and chopped green chilies

Saut for one minute

Mix the potatoes and sweet potatoes that have been cut into cubes well

Add salt, turmeric powder, red chili powder, ground cumin, and ground coriander

Turn the potatoes around so that the spices cover them all

Cover and cook, stirring every now and then, for 15 to 20 minutes, or until the potatoes are soft

Add fresh coriander leaves to the potatoes after they are cooked

Warm it up and eat it as a fast food

Ingredients:

• 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 baking soda
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• 1/4 teaspoon salt
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• 1 cup buttermilk
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• 1/2 cup Greek yogurt
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 1 cup fresh blueberries
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Instructions:

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt

In another bowl, mix the buttermilk, Greek yogurt, egg, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; it's okay if there are a few lumps

Gently fold in the fresh blueberries

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray

Pour 1/4 cup of pancake batter onto the skillet for each pancake

Cook until bubbles form on the surface, then flip and cook the other side until golden brown

Serve the pancakes hot with your favorite toppings, such as maple syrup, extra blueberries, or whipped cream

Ingredients:

• 2 cups all-purpose flour
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• 1/2 cup granulated sugar
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• 2 tsp baking powder
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• 1/2 tsp salt
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• 2/3 cup milk
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• 2 large eggs
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• 2 tbsp unsalted butter, melted
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• 1 tsp vanilla extract
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• Vegetable oil for frying
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• 1 cup powdered sugar for glaze
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• 2-3 tbsp milk for glaze
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• 1/2 tsp vanilla extract for glaze
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Instructions:

Mix the flour, sugar, baking powder, and salt together in a mixing bowl

Mix the milk, eggs, melted butter, and vanilla extract in a separate bowl

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

In a deep pan, heat the vegetable oil to 350F 175C

Drop dough by spoonfuls into the heated oil and cook, rotating as necessary, until golden brown

After removing the donuts, pat dry with paper towels

To make the glaze, combine milk, powdered sugar, and vanilla extract in a separate bowl

Dredge every donut in the glaze, allowing any excess to fall off

To set, place the glazed donuts on a wire rack

Savor your traditional glazed donuts!