Ingredients:

• 3 lbs beef chuck roast, cut into chunks
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• 1 onion, finely chopped
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• 4 cloves garlic, minced
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• 2 carrots, diced
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• 2 celery stalks, diced
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• 1 can 28 oz crushed tomatoes
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• 1 cup beef broth
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• 1/2 cup red wine
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• 2 tbsp tomato paste
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• 2 tsp dried oregano
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• 2 tsp dried thyme
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• Salt and pepper to taste
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• 1 cup polenta
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• 4 cups water
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• 1/2 cup grated Parmesan cheese
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Instructions:

Crushed tomatoes, beef broth, red wine, tomato paste, oregano, thyme, salt, and pepper should all be put in a slow cooker along with beef chunks

For 8 hours, or until the beef is soft, cover and cook on low heat

Make the polenta in the last hour of cooking

Bring water to a boil in a saucepan

Turn down the heat and slowly whisk in the polenta

For about 30 minutes, or until thickened, stir the food every now and then

Mix Parmesan cheese into polenta that has been cooked

Put the slow-cooked beef ragu on top of the creamy polenta

Have fun!

Ingredients:

• 1/2 cup hazelnuts, toasted and chopped
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• 2 ripe pears, thinly sliced
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• 1/2 cup crumbled blue cheese
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• 6 cups mixed greens e
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• g
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• , arugula, spinach, kale
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• 1/4 cup olive oil
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• 2 tablespoons balsamic vinegar
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• 1 tablespoon honey
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• Salt and pepper, to taste
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Instructions:

To begin, toast the hazelnuts in a dry skillet over medium-low heat until they smell good and get a little brown

Make sure to stir them often to keep them from burning

If they get too brown, take them off the heat and chop them

Mixed greens, sliced pears, crumbled blue cheese, and chopped toasted hazelnuts should all be put in a large salad bowl

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

Add the salad ingredients to a large bowl

Then, drizzle the dressing over them

Throw the salad around gently to make sure that the dressing covers all of the ingredients

Feel free to serve your gluten-free Fall Chopped Salad right away and enjoy!

Ingredients:

• 2 large yuca roots, peeled and cut into fries
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• 2 tablespoons olive oil
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• 1 teaspoon paprika
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• 1/2 teaspoon garlic powder
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• Salt and pepper to taste
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• 4 ripe tomatoes, diced
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• 3 cloves garlic, minced
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• 1/4 cup fresh cilantro, chopped
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• 1/4 cup red onion, finely chopped
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• Juice of 1 lime
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• Salt and pepper to taste
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Instructions:

Preheat your oven to 425F 220C

In a large mixing bowl, toss the yuca fries with olive oil, paprika, garlic powder, salt, and pepper until evenly coated

Spread the yuca fries out on a baking sheet in a single layer, ensuring they are not crowded

Bake for 30-35 minutes, flipping halfway through, until they are golden brown and crispy

While the yuca fries are baking, prepare the fresh tomato garlic salsa

In another bowl, combine the diced tomatoes, minced garlic, chopped cilantro, red onion, lime juice, salt, and pepper

Mix well and let it sit for the flavors to meld

Once the yuca fries are done, remove them from the oven and let them cool slightly

Serve the baked yuca fries with the fresh tomato garlic salsa on the side as a delicious Paleo, gluten-free, and Whole30-friendly snack or side dish

Enjoy!

Ingredients:

• 1 large eggplant
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• 1 cup plain Greek yogurt
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• 2 tablespoons tahini
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• 2 cloves garlic, minced
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• 2 tablespoons lemon juice
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• 1 tablespoon extra virgin olive oil
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• Salt and pepper to taste
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• 1 tablespoon chopped fresh mint
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• 1 tablespoon chopped fresh parsley
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• 1 tablespoon chopped fresh dill
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• 1 teaspoon ground cumin
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Instructions:

Preheat oven to 400F 200C

Poke the eggplant several times with a fork and place it on a baking sheet

Roast the eggplant in the preheated oven until it's soft and collapsed, about 45-50 minutes

Remove the eggplant from the oven and let it cool slightly

Peel off the skin and mash the flesh in a bowl using a fork

Add Greek yogurt, tahini, minced garlic, lemon juice, olive oil, salt, pepper, chopped mint, parsley, dill, and ground cumin to the bowl with mashed eggplant

Mix everything together until well combined

Adjust seasoning to taste, adding more salt, pepper, or lemon juice if desired

Transfer the dip to a serving bowl, drizzle with a little extra olive oil, and sprinkle with additional chopped herbs if desired

Serve the dip with pita bread, crackers, or vegetable sticks

Enjoy!

Ingredients:

• 2 cups almond flour
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• 1/2 cup coconut flour
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• 1 teaspoon baking powder
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 3 large eggs
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• 1/2 cup honey or maple syrup
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• 1/4 cup coconut oil, melted
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• 1/3 cup fresh orange juice
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• 1 tablespoon orange zest
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• 1 teaspoon vanilla extract
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• 1 cup fresh blueberries
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Instructions:

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

Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper

Mix baking powder, baking soda, salt, almond flour, and coconut flour in a large bowl with a whisk

Add the melted coconut oil, orange juice, orange zest, eggs, honey or maple syrup, and vanilla extract to another bowl

Beat the ingredients together until they are well mixed

Slowly add the wet ingredients to the dry ones while mixing them together

Add the blueberries slowly and carefully

Pour the batter into the cake pan that has been ready

Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean

Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down

Once the cake is cool, you can decorate it with more blueberries if you want to

Ingredients:

• 1 cup unsalted butter, softened
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• 1 cup packed dark brown sugar
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• 1/2 cup granulated sugar
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 3 cups all-purpose flour
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 2 cups semisweet chocolate chips
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Instructions:

Warm your oven up to 350F 175C and put parchment paper on baking sheets

Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until the mixture is smooth and fluffy

Adding the eggs one at a time and mixing them in is the next step

Mix the flour, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones, mixing only until everything is mixed together

The semisweet chocolate chips should be carefully mixed in

Drop rounded tablespoons of dough onto the baking sheets that have been prepared

You can use a spoon or a cookie scoop for this

Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown

Let the cookies cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way

Have fun with your chewy chocolate chip cookies made with brown sugar!

Ingredients:

• 2 lbs chicken breasts, cooked and shredded
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• 1 cup marinara sauce
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• 1 cup shredded mozzarella cheese
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• 1/2 cup grated Parmesan cheese
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• 1/2 cup breadcrumbs
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• 1/4 cup chopped fresh basil
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• 2 cloves garlic, minced
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• Salt and pepper to taste
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Instructions:

Warm the oven up to 190C 375F

Put the chicken shreds, marinara sauce, garlic, salt, and pepper in a large bowl

Put the chicken mixture in a baking dish and make sure it's spread out evenly

Spread out the mozzarella cheese on top of the chicken mixture

Put the breadcrumbs, chopped basil, and Parmesan cheese in a small bowl

Spread the mixture of bread crumbs out evenly on top of the layer of mozzarella cheese

It should be baked in a hot oven for twenty to twenty-five minutes, or until the breadcrumbs are golden brown and the cheese is melted and bubbling

Take it out of the oven and let it cool down for a few minutes before you serve it

If you want, you can add more fresh basil as a garnish

Enjoy while hot!

Ingredients:

• 1 cup pomegranate seeds
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• 1/2 cup cranberries
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• 1 ripe banana
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• 1/4 cup almonds
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• 1 cup almond milk
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• 1 tablespoon maple syrup optional
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• 1 teaspoon vanilla extract
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Instructions:

Combine pomegranate seeds, cranberries, banana, almonds, almond milk, maple syrup if using, and vanilla extract in a blender

Blend until smooth and creamy

Adjust sweetness to taste by adding more maple syrup if desired

Pour into glasses and serve immediately

Ingredients:

• 2 cups all-purpose flour
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• 1 cup unsalted butter, cold and cubed
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• 1/2 cup sour cream
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• 1/4 teaspoon salt
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• 1 teaspoon vanilla extract
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• Fruit jam or filling of your choice
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• Powdered sugar, for dusting
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Instructions:

Put the flour and salt in a bowl and mix them together

Using a pastry cutter, cut in the cold butter cubes until the mixture looks like big crumbs

Put in the vanilla extract and sour cream

Mix the dough until it holds together

Cut the dough in half, then roll each half into a disc and wrap it in plastic wrap

Put it in the fridge for at least an hour

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

On a floured surface, roll out one disc of dough to about 1/8 inch thick

Use a cookie cutter or a glass to make circles out of the dough

In the middle of each circle, put a small amount of fruit jam or filling

Carefully press the edges together to seal as you fold the circle in half to cover the filling

To make a pretty pattern, use a fork to crimp the sealed edges

Place the cookies with the filling on the baking sheet that has been prepared

Heat the oven and put the cookies in it

Bake for 15 to 18 minutes, or until the cookies are golden brown

Take the cookies out of the oven and set them on a wire rack to cool

After the cookies have cooled, sprinkle them with powdered sugar

Ingredients:

• 1 cup unsalted butter, melted
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• 2 cups granulated sugar
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• 4 large eggs
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• 1 teaspoon vanilla extract
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• 1 cup all-purpose flour
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• 1/2 cup cocoa powder
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• 1/4 teaspoon salt
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• 1 cup chocolate chunks
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• 1/2 cup toffee chips
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Instructions:

Preheat your oven to 350F 175C

Grease a 9x13-inch baking pan

In a large bowl, mix the melted butter and granulated sugar together until well combined

Add the eggs and vanilla extract to the bowl, and beat the mixture until smooth and creamy

Sift in the all-purpose flour, cocoa powder, and salt

Gently stir until just combined; do not overmix

Fold in the chocolate chunks and toffee chips into the batter

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

Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it

Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack

Once cooled, cut the brownies into squares and serve