Ingredients:

• 2 large cauliflower heads, sliced into steaks
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• 3 tablespoons olive oil
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• 2 tablespoons za'atar spice blend
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• Salt and black pepper to taste
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• 4 cups mixed greens
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• 1 cup cherry tomatoes, halved
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• 1/2 cup cucumber, diced
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• 1/4 cup red onion, thinly sliced
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• 1/4 cup Kalamata olives, pitted
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• 1/4 cup crumbled feta cheese
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• 1/4 cup tahini dressing
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Instructions:

Preheat your oven to 425F 220C

In a small bowl, mix together olive oil and za'atar spice blend

Place the cauliflower steaks on a baking sheet and brush both sides with the za'atar mixture

Season with salt and black pepper

Roast the cauliflower in the preheated oven for 25-30 minutes or until they are tender and golden brown, flipping them halfway through

While the cauliflower is roasting, prepare the salad

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese

Once the cauliflower steaks are done, remove them from the oven and let them cool slightly

To assemble the salad, place the roasted cauliflower steaks on top of the mixed greens mixture

Drizzle the tahini dressing over the cauliflower steaks and salad

Serve the Za'atar Roasted Cauliflower Steaks Salad immediately, garnished with additional za'atar seasoning if desired

Enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts
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• 1 onion, finely chopped
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• 3 cloves garlic, minced
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• 1 cup brown sugar
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• 1 cup beer your choice of type
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• 1/2 cup ketchup
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• 1/4 cup apple cider vinegar
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• 1 tablespoon Worcestershire sauce
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• 1 teaspoon smoked paprika
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• 1 teaspoon chili powder
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• Slider buns
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• Sliced pickles optional
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• Coleslaw optional
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Instructions:

Cook the chicken breasts on low for a long time

Chop the onion and garlic and put them in a bowl

Add the brown sugar, beer, ketchup, apple cider vinegar, Worcestershire sauce, chili powder, salt, and black pepper

To make the sauce, mix it well

Spoon the sauce over the chicken in the crock pot

Leave the lid on and set the heat to low

Cook for 6 to 8 hours, or until the chicken is soft and can be easily shred with a fork

Take the chicken out of the slow cooker and use two forks to shred it

Add the chicken shreds back to the slow cooker and mix them with the sauce

If you want, you can put the pulled chicken on slider buns and serve it with coleslaw and sliced pickles

Love your Slow Cooker Pulled Chicken with Brown Sugar and Beer!

Ingredients:

• 2 cups dairy-free white chocolate chips
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• 1/2 cup creamed coconut
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• 1/2 cup dried blueberries
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• Zest of 2 lemons
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• 1/4 cup lemon juice
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• 1 teaspoon vanilla extract
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• A pinch of salt
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Instructions:

Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal

In a microwave-safe bowl, combine the dairy-free white chocolate chips and creamed coconut

Microwave in 20-second intervals, stirring in between, until the mixture is smooth and fully melted

Stir in the dried blueberries, lemon zest, lemon juice, vanilla extract, and a pinch of salt into the melted mixture

Pour the mixture into the prepared baking pan and spread it evenly

Refrigerate for at least 2 hours, or until the fudge is firm and set

Once the fudge is set, use the parchment paper overhang to lift it out of the pan

Cut the fudge into small squares or rectangles

Serve and enjoy your delicious dairy-free Blueberry Lemon Fudge!

Ingredients:

• 1 pound dry pinto beans, soaked overnight
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• 1 pound ground beef
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• 1 onion, diced
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• 2 cloves garlic, minced
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• 1 can 28 ounces crushed tomatoes
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• 2 tablespoons chili powder
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• 1 teaspoon cumin
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• 1 teaspoon paprika
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• 1/2 teaspoon cayenne pepper adjust to taste
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• Salt and pepper to taste
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• 2 cups beef broth
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• 1 tablespoon olive oil
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Instructions:

Once the pinto beans are done, drain and rinse them

Set your air fryer to 375F 190C

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

Add the ground beef and break it up with a spoon as it cooks until it turns brown

Get rid of any extra fat

Dice the onions and mince the garlic and add them to the pan with the browned beef

After a few minutes, the onions should be soft

Move the skillet of cooked beef and onions to the Instant Pot

First soak the pinto beans, then drain them

Add them to the Instant Pot

Put the beef broth, chili powder, cumin, paprika, cayenne pepper, salt, and pepper into the pot

Make sure to stir the ingredients together well

Put the lid on top of the Instant Pot and turn the valve to "Sealing

" Cook for 25 minutes on high pressure

The chili is cooking in the Instant Pot

In the air fryer basket, heat up a dish that can go in the oven for a few minutes

Do a quick release of pressure when the Instant Pot's cooking cycle is over

Put the chili carefully into the oven-safe dish that has already been heated in the air fryer basket

For about 15 to 20 minutes, air fry the chili at 375F 190C, stirring every now and then, until it thickens and reaches the consistency you want

Put the Instant Pot Beef and Bean Chili on the table hot, and top it with your favorite things, like sour cream, chopped green onions, cilantro, or shredded cheese

Have fun with your tasty chili!

Ingredients:

• 2 cups broccoli florets
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• 1/2 cup red onion, finely chopped
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• 1/2 cup bacon bits
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• 1/2 cup cheddar cheese, shredded
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• 1/4 cup sunflower seeds
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• 1/4 cup dried cranberries
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• 1/2 cup mayonnaise
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• 2 tablespoons white vinegar
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• 2 tablespoons honey
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• Salt and pepper to taste
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Instructions:

Put the broccoli florets, red onion, bacon bits, cheddar cheese, sunflower seeds, and dried cranberries in a large bowl and mix them together

Whisk the honey, salt, pepper, and mayonnaise together in a separate small bowl until everything is well mixed

Pour the dressing over the broccoli and toss it around to cover everything

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

Enjoy your tasty broccoli salad while it's still cold!

Ingredients:

• 1 whole chicken about 4-5 pounds
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• 2 tablespoons olive oil
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• 2 teaspoons paprika
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1 teaspoon dried thyme
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• 1 teaspoon dried rosemary
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• 1 teaspoon salt
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• 1/2 teaspoon black pepper
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Instructions:

Put garlic powder, onion powder, thyme, rosemary, salt, and black pepper in a small bowl

Add the olive oil and mix it all together

The spice mix should be rubbed all over the chicken, both inside and out

Slow-cook the chicken with the breast side down

Set the timer for 34 hours on high or 6-7 hours on low

Cover and cook until the chicken is soft and cooked through

Once the chicken is done, take it out of the slow cooker with care and let it rest for a few minutes before cutting it up

Ingredients:

• 2 cups frozen corn kernels
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• 1 cup shredded cheddar cheese
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• 1/2 cup diced jalapeno peppers
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• 1/2 cup diced onion
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• 1/2 cup sour cream
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• 1/2 cup milk
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• 2 eggs
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• 1/4 cup butter, melted
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• 1/4 cup all-purpose flour
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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Instructions:

In a large mixing bowl, combine the frozen corn kernels, shredded cheddar cheese, diced jalapeno peppers, diced onion, sour cream, and milk

In a separate bowl, beat the eggs and then stir them into the corn mixture

In a small bowl, whisk together the melted butter, all-purpose flour, salt, and black pepper until well combined

Add this mixture to the corn mixture and stir until everything is evenly incorporated

Pour the corn casserole mixture into a greased slow cooker

Cover and cook on low for 4-5 hours or until the casserole is set and the edges are golden brown

Serve hot as a delicious side dish for your favorite meals

Ingredients:

• 3 cups freshly squeezed grapefruit juice
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• 1/2 cup freshly squeezed lime juice
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• 1 cup granulated sugar
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• 1 cup water
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• Zest of 1 grapefruit
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• Zest of 1 lime
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Instructions:

In a saucepan, combine water and sugar over medium heat

Stir until sugar is dissolved to make a simple syrup

Remove from heat and let it cool to room temperature

In a large bowl, mix together grapefruit juice, lime juice, and simple syrup

Add grapefruit and lime zest to the mixture and stir well

Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a sorbet-like consistency

Transfer the sorbet to a container and freeze for at least 4 hours or until firm

Serve scoops of sorbet garnished with additional grapefruit or lime zest, if desired

Ingredients:

• 1 cup ricotta cheese
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• 1 cup mascarpone cheese
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• 1/2 cup powdered sugar
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• 1 teaspoon vanilla extract
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• Zest of 1 lemon
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• 1/4 cup mini chocolate chips
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• Cannoli shells or graham crackers for serving
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Instructions:

In a mixing bowl, combine ricotta cheese and mascarpone cheese until smooth

Add powdered sugar, vanilla extract, and lemon zest

Mix until well combined

Fold in mini chocolate chips

Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving

Serve with cannoli shells or graham crackers