Ingredients:

• 8 oz linguine pasta


• 1 lb large shrimp, peeled and deveined


• 2 tbsp Cajun seasoning


• 2 tbsp olive oil


• 3 cloves garlic, minced


• 1 cup heavy cream


• 1 cup grated Parmesan cheese


• 1/2 cup chopped fresh parsley


• Salt and pepper to taste

Instructions:

Cook linguine according to package instructions until al dente

Drain and set aside

In a bowl, toss shrimp with Cajun seasoning until evenly coated

In a large skillet, heat olive oil over medium-high heat

Add shrimp and cook for 2-3 minutes per side until pink and cooked through

Remove shrimp from skillet and set aside

In the same skillet, add minced garlic and cook for 1 minute until fragrant

Reduce heat to medium-low

Stir in heavy cream and Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth

Add cooked linguine and cooked shrimp to the skillet, tossing until everything is evenly coated with the sauce

Season with salt and pepper to taste

Garnish with chopped parsley before serving

Ingredients:

• 2 oz bourbon


• 4 oz sweet tea


• 1/2 oz simple syrup


• Lemon twist, for garnish


• Ice cubes

Instructions:

Fill a cocktail shaker with ice cubes

Pour bourbon, sweet tea, and simple syrup into the shaker

Shake well until chilled

Strain the mixture into a glass filled with ice cubes

Garnish with a lemon twist

Serve and enjoy!

Ingredients:

• 1 cup quinoa


• 1 can black beans, drained and rinsed


• 2 cups pumpkin puree


• 4 cups vegetable broth


• 1 onion, diced


• 3 cloves garlic, minced


• 1 teaspoon cumin


• 1 teaspoon chili powder


• Salt and pepper to taste


• 2 tablespoons olive oil


• Optional toppings: chopped cilantro, avocado slices, lime wedges

Instructions:

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

Put in the minced garlic and diced onion and saut until the onion is soft

Add the chili powder and cumin and stir them in

Cook for one more minute

Put in the vegetable broth, quinoa, black beans, and pumpkin puree

Add pepper and salt to taste

When it starts to boil, lower the heat and let it cook for 20 to 25 minutes, or until the soup gets thick

If you want, you can serve it hot with chopped cilantro, avocado slices, and lime wedges on top

Ingredients:

• 1 box of chocolate cake mix


• 1 cup chocolate frosting


• 1 package candy melts black, red, and white


• Lollipop sticks


• Edible markers black and red


• Sprinkles for decoration

Instructions:

As directed on the package, bake the chocolate cake and allow it to cool completely

In a large bowl, crumble the cooled cake into fine crumbs

Mix the chocolate frosting thoroughly with the cake crumbs after adding it

Form the mixture into tiny Mickey Mouse heads by shaping it into balls

Melt black candy in a bowl that is safe to use in the microwave, as directed on the package

To create the Mickey Mouse shape, dip the end of a lollipop stick into the melted black candy melts and place it inside a cake ball

Continue with every cake pop

Make sure the entire cake pop is coated by dipping it into the melted black candy melts

Allow any melted candy to fall off

Melt the white and red candies in different bowls

To make Mickey Mouse's shorts, dip the bottom of the cake pop into red candy melts

Let it settle

Make Mickey Mouse's buttons by carefully dotting the red shorts with white candy melts

Let it settle

Draw Mickey Mouse's mouth, nose, and eyes with edible markers on each cake pop

Sprinkles can be used as decoration to give the cake pops more flair

Let the cake pops set fully before assembling or storing

Ingredients:

• 3 large beets, roasted and peeled


• 1/2 cup crumbled feta cheese


• 1/4 cup chopped fresh parsley


• 1/4 cup chopped walnuts, toasted


• 2 tablespoons olive oil


• 2 tablespoons balsamic vinegar


• 1 tablespoon honey


• Salt and pepper, to taste

Instructions:

To begin, roast the beets

Start by heating the oven to 400F 200C

Put each beet on its own piece of aluminum foil and place it on a baking sheet

For 45 to 60 minutes, or until the beets are soft when a fork is stuck in them, roast them in the oven

Take the beets out of the oven and let them cool down after they're done

Take off the skin and cut them into bite-sized pieces once they're cool enough to handle

Toss the chopped fresh parsley, toasted walnuts, and cubed beets with the feta cheese in a large bowl

Put the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl and mix them together with a whisk

Pour the dressing over the beet mixture in the big bowl

Carefully mix everything together until it's well covered

You can serve your Badass Beet Salad in bowls or on a platter, and if you want, you can top it with extra parsley and walnuts

Have fun with your tasty and good-for-you beet salad!

Ingredients:

• 1 block extra-firm tofu, pressed and drained


• 1 cup BBQ sauce


• 2 tablespoons soy sauce


• 2 tablespoons maple syrup


• 1 tablespoon liquid smoke


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• Salt and pepper, to taste

Instructions:

Preheat oven to 375F 190C

Slice the pressed tofu into rib-like shapes

In a bowl, mix together BBQ sauce, soy sauce, maple syrup, liquid smoke, garlic powder, onion powder, salt, and pepper

Coat each tofu rib generously with the BBQ sauce mixture

Place the coated tofu ribs on a lined baking sheet

Bake in the preheated oven for 25-30 minutes, or until the tofu is firm and slightly crispy, basting with additional BBQ sauce halfway through

Serve hot, garnished with chopped green onions or sesame seeds if desired

Ingredients:

• 2 large carrots, grated


• 1/4 cup chopped fresh cilantro


• 1/4 cup chopped fresh parsley


• 1/4 cup chopped red onion


• 1/4 cup chopped roasted peanuts


• 1/4 cup raisins


• 2 tablespoons olive oil


• 2 tablespoons lemon juice


• 1 teaspoon honey or maple syrup for vegan version


• Salt and pepper to taste

Instructions:

In a large bowl, combine the grated carrots, chopped cilantro, parsley, red onion, roasted peanuts, and raisins

In a separate small bowl, whisk together the olive oil, lemon juice, honey or maple syrup if using, salt, and pepper to create the dressing

Pour the dressing over the carrot mixture and toss until everything is well coated

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together

Serve your easy carrot salad as a perfect vegan or vegetarian option for lunches on the go

Ingredients:

• 2 lbs ripe plums, pitted and chopped


• 1 cup granulated sugar


• 2 tbsp lemon juice


• 1 tsp vanilla extract

Instructions:

In a large pot, combine chopped plums, granulated sugar, and lemon juice

Bring the mixture to a boil over medium-high heat, stirring occasionally

Once boiling, reduce the heat to low and let simmer for about 30-40 minutes, or until the mixture thickens to desired consistency, stirring occasionally

Remove from heat and stir in vanilla extract

Allow the jam to cool slightly before transferring it to sterilized jars for storage

Seal the jars tightly and store in the refrigerator

Enjoy your homemade gluten-free plum jam on toast, yogurt, or as a topping for desserts!

Ingredients:

• 2 pounds ground beef


• 1 onion, finely chopped


• 2 cloves garlic, minced


• 1/2 cup ketchup


• 1/4 cup brown sugar


• 1/4 cup barbecue sauce


• 1/4 cup Worcestershire sauce


• 1/4 cup Dijon mustard


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 8 hamburger buns


• Toppings of your choice lettuce, tomato, cheese, etc

Instructions:

Brown the ground beef in a pan over medium-low heat until it's done

Get rid of extra fat

Put the cooked beef in a crockpot and add the garlic and onion that have been chopped up

You can mix ketchup, brown sugar, barbecue sauce, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl

Combine well

Add the sauce mix to the crockpot with the beef and stir to mix

Put the lid on top of the crockpot and cook on low for 4 to 6 hours, stirring every now and then

When you're ready to serve, toast the buns and put your favorite toppings on top of the burgers

Enjoy your tasty burgers from the crock pot!

Ingredients:

• 1 cup almond flour


• 1/4 cup coconut flour


• 1/2 cup erythritol or keto-friendly sweetener of choice


• 1/2 teaspoon baking powder


• 1/4 teaspoon salt


• 1/3 cup melted coconut oil


• 1 large egg


• 1 teaspoon vanilla extract


• 1/3 cup sugar-free chocolate chips

Instructions:

Start by heating the oven to 350F 175C

Put almond flour, coconut flour, erythritol, baking powder, and salt in a bowl and mix them together

When the coconut oil melts, add the egg and vanilla extract to the dry ingredients

Mix until you get a dough

The sugar-free chocolate chips should be carefully mixed in

Put parchment paper on the bottom of a baking sheet

Make 1-inch balls out of the dough and space them out on the baking sheet

With the palm of your hand, gently press down on each ball

When the edges are golden brown, it's done baking

Take it out of the oven and let it cool for 5 minutes on the baking sheet

Then, move it to a wire rack to finish cooling