Ingredients:

• 2 ripe avocados


• 1 head romaine lettuce, chopped


• 1/4 cup olive oil


• 2 tablespoons apple cider vinegar


• 1 tablespoon Dijon mustard


• 1 clove garlic, minced


• Salt and pepper to taste

Instructions:

Cut the avocados in half and take out the pits

Take out a little extra avocado from each half to make room for more filling

Use a whisk to mix olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper in a small bowl

This will make the dressing

In a big bowl, put chopped romaine lettuce

Add half of the dressing to the lettuce and toss it around to coat it

Fill each avocado half full of the dressed lettuce

Pour the rest of the dressing over the avocado bowls that are full

Serve right away and enjoy!

Ingredients:

• 1 cup all-purpose flour


• 2 tablespoons sugar


• 1/4 teaspoon salt


• 2 eggs


• 1 1/2 cups milk


• 2 tablespoons unsalted butter, melted


• 1 teaspoon vanilla extract


• 1 cup mixed berries strawberries, blueberries, raspberries


• 8 oz cream cheese, softened


• 1/2 cup powdered sugar


• 1 teaspoon lemon zest


• 1 teaspoon lemon juice


• 1/2 teaspoon vanilla extract


• Powdered sugar, for dusting


• Fresh mint leaves for garnish

Instructions:

In a bowl, whisk together flour, sugar, and salt

In another bowl, beat eggs, then add milk, melted butter, and vanilla extract

Mix well

Gradually add the wet mixture to the dry ingredients, whisking until smooth

Heat a non-stick skillet over medium heat

Lightly grease it with butter or oil

Pour 1/4 cup of the batter into the skillet, swirling it to coat the bottom evenly

Cook for about 2 minutes, until the edges start to lift

Flip the crepe and cook for an additional 1-2 minutes until golden brown

Repeat with the remaining batter

In a mixing bowl, combine softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract

Mix until smooth

Spread a generous spoonful of the cream cheese mixture onto each crepe

Add a handful of mixed berries on top of the cream cheese

Fold the crepe in half and then in half again to form a triangle

Dust with powdered sugar and garnish with fresh mint leaves

Serve warm and enjoy your delicious Berry Cheesecake Crepes!

Ingredients:

• 2 cups all-purpose flour


• 2 large eggs


• 1/2 teaspoon salt


• 2 tablespoons water if needed

Instructions:

Place flour on a clean surface and make a mound

In the middle, make a well

Put the eggs in the well and season with salt

Using a fork, slowly mix the flour into the eggs until a dough forms

For eight to ten minutes, knead the dough until it gets smooth and springy

If the dough is too dry, slowly add water, one tablespoon at a time, until it seems just right

Take the dough out of the fridge and cover it with plastic wrap

Once the dough has had time to rest, use a pasta machine or a rolling pin to make it as thin as you want it

Use a knife or a pasta cutter to cut the dough into the shapes you want

Get a pot of salted water to a boil

Add the pasta and cook for two to four minutes, or until it's al dente

After you drain the pasta, you can top it with any sauce or toppings you like

Ingredients:

• 1 cup peanut butter


• 2 ripe bananas


• 2 large eggs


• 1/4 cup honey or maple syrup


• 1/4 cup cocoa powder


• 1 tsp baking powder


• 1/2 tsp vanilla extract


• Pinch of salt


• 1/2 cup chocolate chips optional

Instructions:

Preheat your oven to 350F 175C and grease a donut pan

In a blender, combine the peanut butter, ripe bananas, eggs, honey or maple syrup, cocoa powder, baking powder, vanilla extract, and a pinch of salt

Blend until the mixture is smooth and well combined

If desired, fold in the chocolate chips into the batter

Pour the batter into the donut pan, filling each mold about 2/3 full

Bake in the preheated oven for 12-15 minutes or until the donuts spring back when touched and a toothpick inserted into the center comes out clean

Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Once the donuts are completely cool, you can drizzle them with melted chocolate or peanut butter for extra flavor and decoration, if desired

Enjoy your gluten-free and refined sugar-free Peanut Butter Chocolate Blender Donuts!

Ingredients:

• 2 cups heavy cream


• 1 cup whole milk


• 3/4 cup granulated sugar


• 1/4 teaspoon salt


• 1 teaspoon vanilla extract


• 3/4 cup mini marshmallows


• 1/2 cup chopped walnuts


• 1/2 cup mini chocolate chips


• 1/4 cup chocolate syrup

Instructions:

Over medium-low heat, mix heavy cream, whole milk, sugar, and salt in a medium-sized saucepan

It will take about 5 to 7 minutes of stirring the mixture often until the sugar is gone and it's hot all the way through

Now take it off the heat and mix in the vanilla extract

Put the mixture in a bowl and cover it with plastic wrap

Make sure the plastic wrap touches the mixture's surface to keep a skin from forming

Put the mixture in the fridge for at least 4 hours, or until it is completely cold

Following the manufacturer's instructions, pour the mixture into an ice cream maker and churn it until it's smooth

When the ice cream is almost done, add chopped walnuts, mini chocolate chips, chocolate syrup, and mini marshmallows

Once it's smooth, put the ice cream in a container that can go in the freezer

Freeze it for 4 hours or overnight, until it's firm

Serve and have fun!

Ingredients:

• 1 tbsp olive oil


• 1 onion, diced


• 2 cloves garlic, minced


• 2 carrots, diced


• 2 celery stalks, diced


• 1 zucchini, diced


• 1 bell pepper, diced


• 4 cups vegetable broth


• 1 can 14 oz diced tomatoes


• 1 can 14 oz kidney beans, drained and rinsed


• 1 can 14 oz cannellini beans, drained and rinsed


• 1 cup small pasta such as ditalini or elbow


• 1 tsp dried oregano


• 1 tsp dried basil


• Salt and pepper, to taste


• 2 cups spinach leaves, chopped


• Fresh parsley, for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add onion and garlic, saut until softened

Add carrots, celery, zucchini, and bell pepper, cook for another 5 minutes

Pour in vegetable broth and diced tomatoes

Bring to a simmer

Add kidney beans, cannellini beans, pasta, oregano, and basil

Season with salt and pepper

Simmer for about 15-20 minutes until pasta and vegetables are tender

Stir in chopped spinach leaves and cook until wilted

Adjust seasoning if needed

Serve hot, garnished with fresh parsley

Enjoy your delicious Pure Ella One Pot Minestrone Soup!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced


• 2 cups low-sodium chicken broth


• 1 cup diced tomatoes


• 1 cup chopped carrots


• 1 cup chopped celery


• 1 cup chopped onion


• 2 cloves garlic, minced


• 1 tsp dried thyme


• 1 tsp dried rosemary


• Salt and pepper to taste


• 2 cups chopped spinach

Instructions:

In a slow cooker, combine chicken, broth, tomatoes, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender

Stir in chopped spinach during the last 30 minutes of cooking

Serve hot and enjoy!

Ingredients:

• 1 10 oz package frozen chopped spinach, thawed and drained


• 1 14 oz can artichoke hearts, drained and chopped


• 1 cup shredded mozzarella cheese


• 1 cup shredded Parmesan cheese


• 1 cup mayonnaise


• 1 cup sour cream


• 1 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper

Instructions:

Spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, garlic powder, onion powder, salt, and black pepper should all be put into a slow cooker

Mix everything together well

It should be cooked on low for two to three hours, or until the cheeses melt and the dip is hot all the way through

While cooking, stir every now and then

Change the setting to "keep warm" once it's hot all the way through until you're ready to serve

Mix it up and serve it hot with crackers, tortilla chips, or bread slices

Ingredients:

• 1 cup cherry tomatoes, halved


• 2 cloves garlic, minced


• 2 tablespoons olive oil


• 1 tablespoon balsamic vinegar


• 1 teaspoon smoked paprika


• Salt and pepper to taste

Instructions:

Warm the oven up to 190C 375F

Dress cherry tomatoes in olive oil, smoked paprika, salt, and pepper, and then spread them out on a baking sheet

Add toss to cover evenly

After the oven is hot, roast the tomatoes for 20 to 25 minutes, or until they are soft and slightly caramelized

Take it out of the oven and let it cool down a bit

Put the garlic and roasted tomatoes in a blender or food processor

Add the balsamic vinegar and blend it in until it's smooth

Check the seasoning and make changes if needed

Put the vinaigrette in a jar or other container and put it in the fridge until you're ready to use it