Ingredients:

• 1 box jumbo pasta shells
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• 2 cups ricotta cheese
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• 1 cup shredded mozzarella cheese
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• 1 cup grated Parmesan cheese
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• 1 cup chopped spinach
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• 1 cup diced zucchini
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• 1 cup diced bell peppers
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• 1 cup marinara sauce
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• 2 cloves garlic, minced
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• 2 tablespoons olive oil
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• 1 teaspoon dried oregano
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• Salt and pepper to taste
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Instructions:

Preheat oven to 375F 190C

Cook pasta shells according to package instructions until al dente

Drain and set aside

In a large mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, diced zucchini, diced bell peppers, minced garlic, olive oil, dried oregano, salt, and pepper

Stuff each cooked pasta shell with the cheese and vegetable mixture

Spread marinara sauce evenly on the bottom of a baking dish

Arrange the stuffed shells in the baking dish

Cover the dish with aluminum foil and bake for 25-30 minutes, or until the shells are heated through and the cheese is melted

Serve hot, garnished with extra grated Parmesan cheese and fresh basil if desired

Ingredients:

• 2 large sweet potatoes, cooked and mashed
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• 2 cups all-purpose flour
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• 1 egg, lightly beaten
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• Salt, to taste
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• Pepper, to taste
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• 6 tablespoons unsalted butter
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• 10-12 fresh sage leaves
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• Grated Parmesan cheese, for serving
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Instructions:

In a large bowl, mix together mashed sweet potatoes, flour, beaten egg, salt, and pepper until a dough forms

Divide the dough into manageable portions and roll each portion into a long rope, about 1 inch in diameter

Cut the ropes into 1-inch pieces

Optionally, you can roll the gnocchi over a fork to create ridges for sauce to cling to

Bring a large pot of salted water to a boil

Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes

Remove with a slotted spoon and transfer to a plate

In a large skillet, melt the butter over medium heat

Add the sage leaves and cook until the butter turns golden brown and the sage leaves are crispy, about 3-4 minutes

Add the cooked gnocchi to the skillet with the brown butter and sage

Toss gently to coat the gnocchi with the sauce

Serve immediately, garnished with grated Parmesan cheese

Ingredients:

• 200g lentil pasta
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• 1 cup green lentils, cooked
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• 2 cups vegetable broth
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 1 cup coconut milk
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• 1 tablespoon nutritional yeast
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• 1 teaspoon dried thyme
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• 1 teaspoon paprika
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

In a large pot, saut diced onion and minced garlic until translucent

Add lentil pasta, cooked green lentils, and vegetable broth to the pot

Stir in coconut milk, nutritional yeast, dried thyme, and paprika

Season with salt and pepper to taste

Cover the pot and let it simmer over medium heat for about 10-12 minutes or until pasta is cooked and the sauce has thickened

Garnish with fresh parsley before serving

Ingredients:

• 6 slices of bacon, cooked and crumbled
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• 1 cup shredded cheddar cheese
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• 1/2 cup diced onion
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• 1/2 cup diced bell peppers any color
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• 1/2 cup diced tomatoes
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• 1/4 cup chopped fresh parsley
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• 1 cup milk
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• 4 large eggs
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• 1 cup all-purpose flour
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• 1 teaspoon baking powder
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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Instructions:

Preheat your oven to 375F 190C and grease a 9-inch 23 cm pie dish

In a large mixing bowl, whisk together the milk, eggs, flour, baking powder, salt, and black pepper until well combined

Stir in the cooked and crumbled bacon, shredded cheddar cheese, diced onion, diced bell peppers, diced tomatoes, and chopped fresh parsley into the batter

Pour the mixture into the greased pie dish and spread it evenly

Bake in the preheated oven for 35-40 minutes or until the pie is set and golden brown on top

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

Serve your Quick and Easy Bacon Cheddar Breakfast Pie warm and enjoy!

Ingredients:

• 500g chicken breast, cubed
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• 3 cloves garlic, minced
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• 2 tablespoons chili paste
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• 2 tablespoons soy sauce
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• 1 tablespoon honey
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• 1 tablespoon olive oil
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• Salt and pepper to taste
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• Skewers, soaked in water
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Instructions:

Spice up your food with chili paste, honey, olive oil, salt, and pepper

Put it all in a bowl and mix them together

Put the chicken breast cubes in the bowl and cover them with the marinade

For at least 30 minutes, let it sit

Put chicken that has been marinated on skewers that have been soaked

Set the grill or grill pan over medium-high heat to heat it up

Turn the chicken skewers over every so often while cooking for about 5 to 7 minutes on each side, or until they are fully cooked

Serve hot over rice or with your favorite dipping sauce

Ingredients:

• 6 large eggs
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• 1/2 cup diced bell peppers
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• 1/2 cup diced onions
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• 1/2 cup shredded cheddar cheese
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• Salt and pepper to taste
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Instructions:

Preheat oven to 350F 175C

In a mixing bowl, beat the eggs and season with salt and pepper

Stir in the diced bell peppers, onions, and shredded cheddar cheese

Grease a muffin tin or line with silicone muffin cups

Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full

Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top

Allow the muffins to cool slightly before serving

Enjoy your quick and easy Keto egg muffins!

Ingredients:

• 1 can 28 oz crushed tomatoes
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 4 cups vegetable broth
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• 1 cup heavy cream
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• 1/4 cup fresh basil, chopped
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the chopped garlic and onions, and cook until the onions are soft

Set the pot on low heat and add the vegetable broth and crushed tomatoes

Turn down the heat and add the heavy cream and fresh basil

Add pepper and salt, and then let it cook for 15 minutes

With an immersion blender, blend the soup until it is smooth

Serve hot, and if you want, add more basil to the top

Ingredients:

• 1 cup tayberries
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• 1/4 cup sugar
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• 1 tablespoon fresh rose geranium leaves, chopped
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• 1 1/2 cups buttermilk
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Instructions:

Put rose geranium leaves, sugar, and tayberries in a saucepan and mix them together

It will take about 5 minutes of cooking over medium heat for the berries to release their juices and the sugar to dissolve

Take it off the heat and let it cool down all the way

Put the mix through a fine mesh sieve to get rid of the solids and seeds

Add the buttermilk to the strained berry mixture and mix it well

Place the mix into popsicle molds

Put in the popsicle sticks and freeze until hard, which should take 4 to 6 hours or overnight

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 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 1/2 tsp ground cinnamon
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• 1/4 tsp ground nutmeg
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• 1/4 tsp ground cloves
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• 1/4 tsp ground ginger
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• 1/2 cup unsalted butter, softened
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• 1/2 cup granulated sugar
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• 1/2 cup packed light-brown sugar
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• 2 large eggs
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• 1 cup canned pumpkin puree
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• 1/2 cup whole milk
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• 2 tbsp brewed espresso or strong coffee, cooled
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• 1 tsp pure vanilla extract
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Instructions:

Warm your oven up to 350 F 175C and put paper liners in a cupcake tin

Put flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium-sized bowl and mix them together with a whisk

Put away

Softened butter, granulated sugar, and light-brown sugar should all be mixed together in a separate large bowl until the mixture is light and fluffy

One at a time, add the eggs and beat well after each one

Add the pumpkin puree and mix it in well

Put the milk, brewed coffee or espresso, and vanilla extract in a small bowl

Mix the dry ingredients and the milk mixture slowly into the pumpkin mixture

Switch between the two, starting with the dry ingredients and ending with the milk mixture

Don't mix any further than that

Fill each cupcake liner about two thirds of the way to the top with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

After taking the cupcakes out of the oven, let them cool in the pan for a few minutes

Then, move them to a wire rack to finish cooling

You can frost the cupcakes with your favorite cream cheese frosting or frosting that tastes like coffee once they are cool

Decorate your Pumpkin Spice Latte Cupcakes however you like, and then enjoy them!