Ingredients:

• 4 boneless pork chops


• 2 cups of broccoli florets


• 2 cups of baby carrots


• 1 red bell pepper, sliced


• 1 yellow bell pepper, sliced


• 1/4 cup of honey


• 2 tablespoons of Dijon mustard


• 2 tablespoons of olive oil


• 2 cloves of garlic, minced


• Salt and pepper to taste

Instructions:

Turn on your oven and heat it up to 375F 190C

Melt the garlic and mix it with the honey, Dijon mustard, olive oil, salt, and pepper in a small bowl

This will make a marinade

It's best to use a large skillet or baking dish that can go in the oven

Add the broccoli florets, baby carrots, and sliced bell peppers

Put the pork and vegetables in a bowl

Add the honey mustard marinade and mix it well

Place the skillet or dish in a preheated oven and cover it with foil

Bake for 25 to 30 minutes, or until the pork reaches 145F 63C and the vegetables are soft

At the end of the baking time, take off the foil and let the pork chops brown a bit

As soon as it's done, take it out of the oven and let it cool down for a few minutes

If you want, you can top the hot gluten-free Honey Mustard Pork Chops and Veggies with fresh herbs

Ingredients:

• 1 cup quinoa, rinsed


• 2 cups vegetable broth


• 1 can 15 oz black beans, drained and rinsed


• 1 cup corn kernels fresh or frozen


• 1 cup cherry tomatoes, halved


• 1/2 red onion, finely chopped


• 1/4 cup fresh cilantro, chopped


• 1 avocado, sliced


• 1 cup shredded lettuce


• 1/2 cup salsa


• 1/4 cup sour cream


• 1 teaspoon cumin


• 1 teaspoon chili powder


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 4 large whole wheat tortillas

Instructions:

In a saucepan, combine quinoa and vegetable broth

Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed

In a large bowl, mix cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, cumin, chili powder, paprika, salt, and pepper

Warm the tortillas according to package instructions

Divide the quinoa mixture evenly among the tortillas

Top each with avocado slices, shredded lettuce, salsa, and a dollop of sour cream

Fold the sides of the tortillas and roll them up into wraps

Serve immediately and enjoy your Spicy Mexican Quinoa Wraps!

Ingredients:

• 1 cup dried chickpeas, soaked overnight


• 2 tablespoons vegetable oil


• 1 onion, finely chopped


• 3 cloves garlic, minced


• 1-inch piece ginger, grated


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/2 teaspoon turmeric powder


• 1/2 teaspoon paprika


• 1/4 teaspoon cayenne pepper


• 1 cup tomato puree


• 1/2 cup coconut milk


• Salt to taste


• Chopped cilantro for garnish

Instructions:

If you soaked chickpeas, drain and rinse them

Put the vegetable oil in a large pot and heat it over medium-low heat

Put in the chopped onion and cook for about 5 minutes, until it gets soft

Add the ginger and garlic that have been chopped up, and cook for two more minutes

Put in the cayenne pepper, ground cumin, ground coriander, ground turmeric, and ground cumin

Stir the food all the time for one minute

Add the coconut milk and tomato puree

Mix things together well

Put the chickpeas that have been soaked into the pot and stir them around to cover them with the sauce

Turn down the heat and let the mixture simmer for a while

Place a lid on top and cook for one to one and a half hours, or until the chickpeas are soft

Add salt to your liking

Add chopped cilantro as a garnish before serving

Ingredients:

• 2 pork tenderloins about 1 pound each


• 2 tablespoons unsweetened cocoa powder


• 1 tablespoon chili powder


• 1 teaspoon ground cumin


• 1 teaspoon ground cinnamon


• 1 teaspoon paprika


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 2 tablespoons olive oil


• 8 ounces crimini mushrooms, sliced


• 1 cup mixed berries such as raspberries and blackberries


• 1/4 cup red wine


• 1/4 cup chicken broth


• 2 tablespoons brown sugar


• 1 tablespoon balsamic vinegar


• 1 clove garlic, minced


• 1 tablespoon fresh thyme leaves


• Salt and pepper to taste

Instructions:

To make the spice rub, combine the paprika, ground cumin, ground cinnamon, unsweetened cocoa powder, chili powder, salt, and black pepper in a small bowl

Make sure the pork tenderloins are thoroughly coated by evenly rubbing them with the spice mixture

Allow them to marinate for approximately half an hour at room temperature

Set the temperature of your oven or grill to 375F 190C

One tablespoon of olive oil should be heated over medium-high heat in a skillet

When the crimini mushrooms are tender and golden brown, add the slices and cook

After taking them out of the skillet, set them aside

Transfer the remaining 1 tablespoon of olive oil to the same skillet

The marinated pork tenderloins should be seared for two to three minutes on each side, or until a nice crust forms

Once the grill or oven is preheated, move the tenderloins inside and roast for 20 to 25 minutes, or until the internal temperature reaches 145F 63C

Make the berry sauce while the pork is roasting

Mixed berries, red wine, chicken broth, brown sugar, balsamic vinegar, minced garlic, and fresh thyme leaves should all be combined in a saucepan

Simmer the mixture for ten minutes or so, or until the berries are tender and the sauce has somewhat thickened

To taste, add salt and pepper for seasoning

When the pork tenderloins are done, take them out of the oven or grill and give them a few minutes to rest before slicing

Drizzle the crimini berry sauce over the sliced pork tenderloins before serving

Have fun!

Ingredients:

• 2 lbs beef chuck roast


• 1 cup salsa

Instructions:

Put the chuck roast of beef in the Instant Pot

Set the roast on top of the salsa

Lock the Instant Pot's lid in place

In the Instant Pot, set it to "Manual" and set the high pressure for 60 minutes

After the food is done cooking, let the pressure drop naturally for 15 minutes

Then, manually release any pressure that is still there

Take the beef out of the Instant Pot and use two forks to shred it

Put the beef shreds inside taco shells or tortillas

No need to: Add the things you like most to your tacos, like cheese, lettuce, and sour cream

Ingredients:

• 1 lb beef steak, thinly sliced


• 2 tbsp French's yellow mustard


• 2 tbsp soy sauce


• 2 cloves garlic, minced


• 1 tbsp honey


• 1 tsp black pepper


• 1 tbsp olive oil


• 1 red bell pepper, sliced


• 1 yellow bell pepper, sliced


• 1 onion, sliced


• 1 cup cherry tomatoes


• Salt to taste

Instructions:

In a bowl, mix French's yellow mustard, soy sauce, minced garlic, honey, and black pepper

Add the thinly sliced beef to the marinade, coat well, and let it marinate for at least 30 minutes

Heat olive oil in a skillet over medium-high heat

Add marinated beef slices and cook for 3-4 minutes until browned

Remove beef from skillet and set aside

In the same skillet, add sliced bell peppers, onion, and cherry tomatoes

Cook for 5-6 minutes until vegetables are tender

Return cooked beef to the skillet, mix with vegetables, and cook for an additional 2-3 minutes

Season with salt to taste

Serve hot and enjoy!

Ingredients:

• 1 cup bulgur wheat


• 1 1/2 cups boiling water


• 1 cup finely chopped fresh parsley


• 1/2 cup finely chopped fresh mint


• 2 cups diced tomatoes


• 1/2 cup finely chopped green onions


• 1/4 cup fresh lemon juice


• 1/4 cup olive oil


• Salt and pepper to taste


• 1 cucumber, diced


• 1/4 cup finely chopped red onion

Instructions:

Mix the bulgur wheat and boiling water together in a large bowl

Put the lid on top and wait 30 minutes

The bulgur should be soft and the water should be absorbed

Take the cooked bulgur and use a fork to fluff it up

Then let it cool down to room temperature

To the bowl with the bulgur, add the chopped parsley, mint, tomatoes, green onions, and cucumber

Mix the olive oil and lemon juice in a small bowl with a whisk

Add pepper and salt to taste

Add the dressing to the salad and mix it all together

If necessary, change the seasoning

Put the salad in the fridge for at least an hour before you serve it

If you want, you can add finely chopped red onion and more fresh mint leaves as a garnish before serving

Have fun with your tasty and healthy Tabbouleh Salad!

Ingredients:

• 1 pizza dough


• 1/2 cup pizza sauce


• 1 1/2 cups shredded mozzarella cheese


• 1 cup fresh spinach leaves, chopped


• 1/2 cup canned artichoke hearts, chopped


• 1/4 cup grated Parmesan cheese


• 1/4 cup mayonnaise


• 2 cloves garlic, minced


• 1/2 teaspoon dried oregano


• 1/2 teaspoon red pepper flakes optional


• Salt and pepper to taste


• Olive oil for brushing


• Fresh basil leaves for garnish optional

Instructions:

Preheat your oven to 425F 220C

Roll out the pizza dough on a lightly floured surface into a rectangle or square shape, about 1/4 inch thick

Spread the pizza sauce evenly over the dough, leaving a small border around the edges

Sprinkle the shredded mozzarella cheese over the sauce

In a bowl, mix together the chopped spinach, chopped artichoke hearts, grated Parmesan cheese, mayonnaise, minced garlic, dried oregano, red pepper flakes if using, and season with salt and pepper

Spread this spinach and artichoke mixture evenly over the cheese

Carefully roll up the pizza dough from one end, like a jelly roll, into a log

Using a sharp knife, slice the rolled-up dough into 1-inch wide fingers or pinwheels

Place the pizza fingers on a baking sheet lined with parchment paper or a silicone baking mat, spacing them slightly apart

Brush the tops of the pizza fingers with a little olive oil for a golden crust

Bake in the preheated oven for about 15-18 minutes, or until the pizza fingers are golden brown and the cheese is bubbly

Remove from the oven and let them cool slightly before serving

Garnish with fresh basil leaves if desired

Serve these delicious spinach and artichoke pizza fingers as an appetizer or snack, and enjoy!

Ingredients:

• 1 onion, diced


• 2 cloves garlic, minced


• 4 cups vegetable broth


• 4 cups sweetcorn kernels


• 1 large potato, diced


• 1 cup unsweetened almond milk


• 2 tablespoons nutritional yeast


• 1 teaspoon smoked paprika


• 1/2 teaspoon dried thyme


• Salt and pepper to taste


• Fresh chopped parsley for garnish

Instructions:

In a slow cooker, combine diced onion, minced garlic, vegetable broth, sweetcorn kernels, diced potato, smoked paprika, and dried thyme

Cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender

Once cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture

Stir in almond milk and nutritional yeast, then season with salt and pepper to taste

Let the chowder simmer for an additional 10-15 minutes

Serve hot, garnished with fresh chopped parsley

Enjoy!

Ingredients:

• 1 cup diced pineapple


• 1 cup diced cucumber


• 1/4 cup diced red onion


• 2 tablespoons chopped cilantro


• 1 jalapeno, seeded and diced


• 2 tablespoons lime juice


• Salt to taste

Instructions:

In a mixing bowl, combine diced pineapple, cucumber, red onion, cilantro, and jalapeno

Drizzle lime juice over the mixture and toss to combine

Season with salt to taste

Refrigerate for at least 30 minutes to allow flavors to meld

Serve chilled as a dip or topping for grilled meats or fish