Ingredients:

• 1 1/2 cups all-purpose flour
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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 tsp ground cinnamon
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• 1/2 tsp ground nutmeg
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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 brown sugar, packed
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1 1/2 cups grated carrots
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• 1/2 cup Greek yogurt
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• 1/4 cup milk
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• 1/2 cup chopped walnuts optional
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Instructions:

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

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

Melt the butter and mix it with the white sugar and brown sugar in a separate large bowl until the mixture is light and fluffy

After adding the vanilla extract, beat in the eggs one at a time

The grated carrots and Greek yogurt should be mixed in well

Slowly add the dry ingredients to the wet mixture, mixing them in with the milk every so often

Start with the dry ingredients and end with the milk

Don't mix any further than that

If you want, you can fold in the chopped walnuts

Fill up each muffin tin liner about two thirds of the way to the top with cupcake 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

Mix 1/2 cup of Greek yogurt with 2 tablespoons of agave syrup to make the agave frosting while the cupcakes cool

If you think it needs more sweetness, you can add more agave

Cover the cupcakes with the Greek yogurt and agave frosting as soon as they are cool

If you want, you can decorate it with grated carrots or chopped walnuts

Enjoy your Greek yogurt and agave frosting carrot cupcakes, which are tasty and good for you

Ingredients:

• 1 lb fresh green beans, trimmed and halved
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• 2 tablespoons olive oil
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• 2 large shallots, thinly sliced
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• 3 cloves garlic, minced
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• 1 cup sliced mushrooms
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• 1 cup gluten-free vegetable broth
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• 1 cup unsweetened almond milk
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• 2 tablespoons gluten-free all-purpose flour
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• 1/4 teaspoon ground nutmeg
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• Salt and pepper to taste
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• 1/4 cup gluten-free breadcrumbs
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• 1 tablespoon chopped fresh parsley
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Instructions:

Warm the oven up to 190C 375F

Put the green beans in a pot of boiling water for two to three minutes

Then, move them to an ice bath to stop the cooking

Remove the water and set it aside

Put 1 tablespoon of olive oil in a pan and heat it over medium-low heat

Put in the sliced shallots and cook for 5 to 7 minutes, until they get crispy

Take it out of the pan and set it aside

The last tablespoon of olive oil should be added to the same pan

It will take about 5 minutes of cooking the mushrooms and minced garlic until they are soft

Add the gluten-free all-purpose flour to the garlic and mushrooms, and stir them around constantly for about one minute

Pour the gluten-free vegetable broth and unsweetened almond milk in slowly while stirring all the time to keep the mixture from clumping

For about 5 to 7 minutes, cook until the mixture gets thicker

Add the salt, pepper, and ground nutmeg and mix well

When you add the green beans that have been blanched to the pan, stir them around so that the creamy sauce covers them all

Place the green bean mix in a casserole dish

The gluten-free breadcrumbs, crispy shallots, and chopped parsley should all be put in a small bowl together

Put the breadcrumb mix on top of the green beans

For 20 to 25 minutes, or until the topping is golden brown and the casserole is hot all the way through, bake in an oven that has already been heated up

Enjoy while hot!

Ingredients:

• 1 lb chicken breasts, cut into cubes
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• 1/4 cup olive oil
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• 3 tablespoons lemon juice
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• 2 cloves garlic, minced
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• 1 teaspoon dried oregano
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• Salt and pepper to taste
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• 1 red onion, cut into chunks
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• 1 red bell pepper, cut into chunks
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• 1 green bell pepper, cut into chunks
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• 1 zucchini, sliced
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• Wooden skewers, soaked in water
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Instructions:

In a bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the marinade

Add the chicken cubes to the marinade and let them marinate for at least 30 minutes

Thread the marinated chicken cubes onto the soaked wooden skewers, alternating with onion, red bell pepper, green bell pepper, and zucchini slices

Preheat the grill to medium-high heat

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, or until the chicken is cooked through and has a nice char

Serve the Greek Chicken Souvlaki Kabobs with pita bread, tzatziki sauce, and a Greek salad

Enjoy your delicious homemade Greek dish!

Ingredients:

• 8 sausages
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• 1 onion, thinly sliced
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• 2 garlic cloves, minced
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• 1 red bell pepper, sliced
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• 1 green bell pepper, sliced
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• 1 cup tomato passata
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• 2 tablespoons Worcestershire sauce
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• 2 tablespoons brown sugar
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• 2 tablespoons Dijon mustard
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• 1 teaspoon smoked paprika
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• Salt and pepper to taste
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• Chopped parsley for garnish
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Instructions:

Place sausages in the slow cooker

Add sliced onion, minced garlic, and bell peppers on top of the sausages

In a bowl, mix together tomato passata, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, salt, and pepper

Pour the sauce over the sausages and vegetables in the slow cooker

Cover and cook on low for 6-8 hours, or high for 3-4 hours, until sausages are cooked through and flavors are well combined

Serve hot, garnished with chopped parsley

Enjoy!

Ingredients:

• 12 large marshmallows
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• 12 cake pop or lollipop sticks
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• 1 cup cotton candy flavored candy melts
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• Assorted colorful sprinkles
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• Edible glitter optional
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Instructions:

Make sure the cake pop or lollipop stick is about halfway through each marshmallow

Put the marshmallows on wax paper or a baking sheet covered with parchment

The cotton candy-flavored candy melts should be melted in 30-second increments in a microwave-safe bowl, stirring in between, until smooth and completely melted

Allowing any extra candy coating to fall off, dip each marshmallow into the melted coating

While the candy coating is still wet, sprinkle edible glitter and colorful sprinkles over the coated marshmallows

Reposition the marshmallow pops on the baking sheet covered with parchment paper, and allow them to set for 15 to 20 minutes, or until the candy coating hardens

Your simple cotton candy marshmallow pops are now ready for consumption after the candy coating has fully hardened

Ingredients:

• 2 lbs pork tenderloin
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• 1/4 cup gluten-free soy sauce
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• 2 tablespoons honey
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• 2 tablespoons sriracha sauce
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• 2 cloves garlic, minced
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• 1 teaspoon ground ginger
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• 1/4 cup chicken broth
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• 2 tablespoons cornstarch
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• 2 tablespoons water
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• Salt and pepper to taste
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• Sesame seeds and chopped green onions for garnish optional
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Instructions:

Put soy sauce, honey, sriracha sauce, garlic, and ground ginger in a bowl and mix them together

Pour the sauce over the pork tenderloin that you put in the slow cooker

Put chicken broth in the slow cooker

The pork should be cooked on low for 6 to 8 hours or high for 3 to 4 hours, with the lid on

Take the pork out of the slow cooker when it's done and let it rest

To make a slurry, mix cornstarch and water in a small bowl

Put the slow cooker's liquid into a saucepan and heat it until it starts to simmer

Add the slurry of cornstarch and stir it in

Cook until the sauce gets thicker

Cut the pork into thin slices and serve it with the sauce that has thickened

If you want, you can add sesame seeds and chopped green onions as a garnish

Have fun!

Ingredients:

• 1 lb gnocchi
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• 2 ears of corn, grilled and kernels removed
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• 2 cups cherry tomatoes, halved
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• 1/4 cup basil leaves, chopped
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• 1/4 cup pine nuts, toasted
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• 2 cloves garlic, minced
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• 1/2 cup grated Parmesan cheese
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• 1/4 cup extra virgin olive oil
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• Salt and pepper to taste
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Instructions:

Cook gnocchi according to package instructions

Drain and set aside

In a large bowl, combine grilled corn kernels, cherry tomatoes, basil leaves, pine nuts, minced garlic, and grated Parmesan cheese

Add cooked gnocchi to the bowl and toss gently to combine

Drizzle extra virgin olive oil over the gnocchi mixture and toss again to coat evenly

Season with salt and pepper to taste

Serve immediately, garnished with additional basil leaves and Parmesan cheese if desired

Ingredients:

• 4 cups water
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• 1/2 cup organic cane sugar
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• 1/4 cup dried lavender buds
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• 1 tablespoon lemon juice
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Instructions:

Put water, sugar, and dried lavender buds in a saucepan and mix them together

Bring to a boil, then lower the heat and let it cook for 5 minutes

To cool down, take it off the heat and let it sit where it is

Take out the lavender buds and mix them in with the lemon juice

Put the mix into an ice cube tray and freeze for about 4 hours, or until it's solid

Ingredients:

• 2 cups cooked corn kernels
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• 1/2 cup mayonnaise
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• 1/2 cup sour cream
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• 1/2 cup crumbled cotija cheese
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• 1/4 cup chopped fresh cilantro
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• 1/4 cup chopped green onions
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• 1 minced jalapeno pepper
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• 1 clove garlic, minced
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• 1 tablespoon lime juice
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• 1 teaspoon chili powder
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• Salt and pepper to taste
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Instructions:

Put all the ingredients in a large bowl and mix them together

Mix everything together well, and then add salt and pepper to taste

Put it in the fridge for at least 30 minutes before you serve it

With tortilla chips or Easy Mexican Street Corn Flatbread, this dish is really tasty

Ingredients:

• 1 cup creamy peanut butter
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• 1/2 cup granulated sugar
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• 2 large eggs
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• 1/2 cup milk
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• 1 tsp vanilla extract
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• 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 cup chocolate chips
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Instructions:

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

Put peanut butter, sugar, eggs, milk, and vanilla extract in a bowl and mix them together

Mix until it's smooth

Mix the flour, baking powder, baking soda, and salt in a different bowl using a whisk

Add the dry ingredients one at a time to the peanut butter mixture and mix them in well

The chocolate chips should be carefully mixed into the batter

Fill up about two thirds of the way to the top of each muffin cup with batter

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

For a few minutes, let the muffins cool in the pan

Then, move them to a wire rack to cool completely