Ingredients:

• 1 cup coconut oil
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• 1/2 cup raw cacao powder
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• 1/4 cup raw honey or maple syrup
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• 1/2 cup unsweetened shredded coconut
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• 1/4 cup chopped nuts almonds, pecans, or walnuts
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Instructions:

Coconut oil should be melted slowly in a saucepan

After it has melted, take it off the heat and thoroughly mix in the raw cacao powder and raw honey/maple syrup

Pour the chocolate mixture onto a baking sheet lined with parchment paper, making sure it is evenly distributed

Over the chocolate mixture, scatter chopped nuts and shredded coconut

Once the chocolate bark is firm, about half an hour, place the baking sheet in the freezer

When solid, break the chocolate bark into pieces and serve right away, or refrigerate in an airtight container

Ingredients:

• 6 slices bacon
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• 6 slices bread
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• 3 leaves lettuce
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• 2 tomatoes, sliced
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• Mayonnaise, to taste
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• Salt and pepper, to taste
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Instructions:

In a pan over medium heat, cook bacon until it's crispy

Put paper towels down to dry

Toast pieces of bread until they turn golden brown

On one side of each piece of bread, spread mayonnaise

On half of the bread slices, arrange slices of tomato, lettuce, and crispy bacon

Add pepper and salt

Add the last few slices of bread on top to make sandwiches

Lay out the sandwiches on a diagonal and serve

Ingredients:

• 4 boneless, skinless chicken breasts
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• 2 cups jasmine rice
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• 4 cups chicken broth
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• 2 tablespoons olive oil
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• 2 teaspoons turmeric powder
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• 1 teaspoon ground cumin
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• 1 teaspoon ground coriander
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• 1/2 teaspoon paprika
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• Salt and pepper to taste
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• Fresh cilantro for garnish
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Instructions:

Put cumin, coriander, paprika, salt, and pepper in a small bowl and mix them together

The chicken breasts should be rubbed with the spice mix on both sides

Warm up the olive oil in a big pan over medium-high heat

While the chicken breasts are cooking, make sure they get brown on both sides

This should take about 4 to 5 minutes per side

Take the chicken out of the pan and set it aside

Put the jasmine rice in the same pan and toast it for two to three minutes

Add the chicken broth and heat it up

Lower the heat, cover, and let it simmer for 15 to 20 minutes, or until the rice is done and the liquid is gone

Place the chicken back in the pan and cover it with rice

Put the lid back on and cook for another 5 to 10 minutes, or until the chicken is fully cooked

Add fresh cilantro as a garnish before serving

Ingredients:

• 1 head cauliflower, grated
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• 2 tbsp olive oil
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• 2 cloves garlic, minced
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• 1 small onion, diced
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• 2 carrots, diced
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• 1/2 cup green peas
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• 2 eggs, beaten
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• 3 tbsp soy sauce or coconut aminos
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• Salt and pepper to taste
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• Green onions, chopped optional, for garnish
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Instructions:

Warm up the olive oil in a big pan over medium-low heat

When you add the minced garlic and diced onion, saut until the food smells good

Add the diced carrots and cook them until they get a little softer

Move the vegetables to one side of the pan and add the beaten eggs to the other

Cook the eggs until they are done

Put green peas and grated cauliflower in the pan

Cook the cauliflower until it's soft

Add salt and pepper, along with soy sauce or coconut aminos

Mix well

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

Warm up and serve

Ingredients:

• 3 lbs chuck roast
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• 1 cup beef broth
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• 1/2 cup barbecue sauce
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• 1 onion, sliced
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• 3 cloves garlic, minced
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• 1 tsp dried thyme
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• 1 tsp smoked paprika
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• 1/2 tsp black pepper
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• 1/2 tsp salt
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• 2 tbsp vegetable oil
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Instructions:

Season the chuck roast with salt, pepper, thyme, and smoked paprika

Heat vegetable oil in the pressure cooker and brown the roast on all sides

Add sliced onions and minced garlic, saut until fragrant

Pour in beef broth and barbecue sauce

Stir well

Secure the lid and cook on high pressure for 60 minutes

Allow natural pressure release for 15 minutes, then quick release any remaining pressure

Remove the roast and shred it

Serve with the sauce over mashed potatoes or on a sandwich

Ingredients:

• 2 oz bourbon
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• 1/2 oz Cointreau
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• 1/2 oz freshly squeezed lemon juice
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• 1/2 oz freshly squeezed lime juice
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• 1/4 oz grenadine
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• 1 egg white
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Instructions:

Put all of the ingredients into a shaker that doesn't have ice

To emulsify the egg white, shake it hard for about 15 seconds

Put ice in the shaker and shake it again until it's very cold

Pour into a cocktail glass that has been chilled

Put a lemon twist on top

Ingredients:

• 12 marshmallows
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• 12 lollipop sticks
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• 1 cup white chocolate chips
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• 1/2 cup orange candy melts
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• Assorted Halloween sprinkles
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• Black food coloring gel
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Instructions:

Insert a lollipop stick into each marshmallow, about halfway through

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth

Dip each marshmallow into the melted white chocolate, covering it completely

Allow excess chocolate to drip off

Place the chocolate-covered marshmallows on a parchment paper-lined tray

While the chocolate is still wet, decorate with Halloween sprinkles to your liking

Be creative! Place the tray in the refrigerator for 10-15 minutes to allow the chocolate to set

In another microwave-safe bowl, melt the orange candy melts in 30-second intervals, stirring until smooth

Add a small amount of black food coloring gel to the melted orange candy melts to create a spooky shade of orange

Dip the bottom of each marshmallow pop into the orange candy melts to create a decorative base

Allow any excess to drip off

Place the marshmallow pops back on the parchment paper-lined tray and return them to the refrigerator for another 10-15 minutes to set

Once fully set, your Halloween Treats Marshmallow Pops are ready to enjoy! Serve at your Halloween party or wrap them individually as spooky party favors

Ingredients:

• 3 ripe bananas
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• 1/4 cup unsweetened cocoa powder
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• 1/4 cup almond butter
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• 1/4 cup coconut milk
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• 2 tablespoons honey or maple syrup
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• 1 teaspoon vanilla extract
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• Pinch of salt
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• Fresh berries for garnish optional
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Instructions:

Peel and slice the ripe bananas

In a blender or food processor, combine the sliced bananas, unsweetened cocoa powder, almond butter, coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt

Blend until the mixture is smooth and creamy, scraping down the sides as needed

Taste and adjust sweetness if necessary by adding more honey or maple syrup

Divide the chocolate banana pudding into serving glasses or bowls

Chill in the refrigerator for at least 30 minutes to allow it to set

Garnish with fresh berries if desired before serving

Enjoy your Paleo-friendly chocolate banana pudding!

Ingredients:

• 1/2 cup popcorn kernels
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• 1/2 cup vegan butter
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• 1 cup brown sugar
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• 1/4 cup maple syrup
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• 1/4 cup raspberry preserves
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• 1/2 teaspoon ghost pepper powder
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• 1/2 teaspoon sea salt
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• 1/2 teaspoon baking soda
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Instructions:

Warm the oven up to 120F 250C

Pick the way you like to pop the popcorn kernels and put them in a big bowl

Put the vegan butter in a saucepan and melt it over medium-low heat

Add the sea salt, raspberry preserves, ghost pepper powder, and brown sugar and mix well

Stir the mixture every now and then as it cooks until it boils

Let it cook for 4 to 5 minutes without stirring after it starts to boil

Take it off the heat and quickly mix in the baking soda

It will start to bubble up

Cover the popcorn with the caramel sauce

Carefully toss the popcorn to cover it all

Place the popcorn with the caramel coating on a baking sheet that has been lined with parchment paper

After the oven is hot, bake for 45 to 55 minutes, stirring every 15 minutes to make sure everything bakes evenly

When it's done, take it out of the oven and let it cool down completely before cutting it up

Keep in a container that won't let air in until you're ready to serve