Ingredients:

• 4 boneless, skinless chicken breasts
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• 2 tablespoons olive oil
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• 1 tablespoon dried oregano
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• 1 tablespoon dried thyme
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• 1 tablespoon dried rosemary
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1/2 teaspoon sea salt
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• 1/4 teaspoon ground black pepper omit for AIP
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• 1 lemon, sliced optional
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Instructions:

Preheat your oven to 375F 190C

In a small bowl, mix together olive oil, dried oregano, dried thyme, dried rosemary, garlic powder, onion powder, sea salt, and black pepper

Place chicken breasts in a baking dish and rub with the herb and spice mixture, coating both sides evenly

If desired, place lemon slices on top of the chicken breasts

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center

Serve hot and enjoy!

Ingredients:

• 1 cup strawberries, hulled and chopped
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• 1 cup whole milk
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• 1/2 cup heavy cream
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• 1/4 cup granulated sugar
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• 1 teaspoon vanilla extract
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• 1/4 cup cocoa powder
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Instructions:

In a blender, puree strawberries until smooth

Set aside

In a small saucepan, heat milk, cream, and sugar over medium heat until sugar dissolves

Remove from heat, stir in vanilla extract

Divide mixture evenly into three bowls

In one bowl, stir in strawberry puree

In the second bowl, stir in cocoa powder until fully combined

Pour each mixture into popsicle molds in layers, starting with chocolate, then vanilla, and finally strawberry

Insert popsicle sticks and freeze for at least 4 hours or until solid

To remove popsicles from molds, briefly run under warm water

Ingredients:

• 6 fresh strawberries
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• 1 cup coconut cream
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• 2 cups soda water
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• 1 tablespoon honey
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• Ice cubes
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• Fresh mint leaves for garnish
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Instructions:

In a blender, puree the fresh strawberries until smooth

In a pitcher, combine the strawberry puree, coconut cream, soda water, and honey

Stir well to mix

Fill glasses with ice cubes

Pour the strawberry-coconut cream mixture into the glasses

Garnish with fresh mint leaves

Serve immediately and enjoy!

Ingredients:

• For Brownie Crust:
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• 1 cup almond flour
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• 1/3 cup cocoa powder
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• 1/4 cup coconut sugar
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• 1/4 teaspoon salt
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• 1/4 cup coconut oil, melted
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• 1 large egg
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• For Cheesecake Filling:
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• 16 oz cream cheese, softened
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• 1 cup creamy peanut butter
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• 3/4 cup coconut sugar
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• 1 teaspoon vanilla extract
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• 2 large eggs
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• For Chocolate Ganache:
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• 1/2 cup dairy-free chocolate chips
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• 1/4 cup full-fat coconut milk
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Instructions:

Set the oven to 350F 175C and heat it up

Clean and grease a 9-inch springform pan

For the brownie crust, mix the cocoa powder, salt, almond flour, and coconut sugar in a bowl

Mix the egg and melted coconut oil into the dry ingredients until everything is well mixed together

Fill the pan with the mixture and press it into the bottom

Mix peanut butter, cream cheese, coconut sugar, and vanilla extract in a different bowl until the mixture is smooth

Slowly add the eggs, making sure to mix well after each one

On top of the brownie crust, pour the cheesecake filling

It should be baked for 35 to 40 minutes, or until the edges are set but the middle is still a little wobbly

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

Put chocolate chips in a bowl and heat the coconut milk until it just starts to simmer

This will make the ganache

After one minute, stir it with a whisk until it's smooth

Cover the cheesecake with the ganache and let it cool

Put it in the fridge for at least four hours or overnight to let it set

Cut it up and serve it cold

Have fun!