Ingredients:

• 2 cups all-purpose flour
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• 1/2 cup granulated sugar
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• 2 tsp baking powder
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• 1/4 tsp salt
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• 1 cup almond milk or any plant-based milk
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• 1/4 cup melted coconut oil
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• 1 tsp vanilla extract
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• 1/2 cup strawberry jam or fresh mashed strawberries
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• Oil for frying
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Instructions:

In a mixing bowl, combine flour, sugar, baking powder, and salt

Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients

Mix until a smooth dough forms

Roll out the dough on a floured surface to about 1/2 inch thickness

Using a cookie cutter or a glass, cut out doughnut shapes and place them on a baking sheet lined with parchment paper

Remember to cut out smaller holes in the center for the doughnuts

Heat oil in a deep fryer or large pot to 350F 180C

Carefully place doughnuts into the hot oil, frying each side for 2-3 minutes or until golden brown

Once fried, remove doughnuts from oil and place them on a paper towel-lined plate to absorb excess oil

Allow the doughnuts to cool slightly

Fill a piping bag fitted with a small round tip with strawberry jam or mashed strawberries

Insert the tip into each doughnut and squeeze a generous amount of filling inside

Serve warm and enjoy!

Ingredients:

• 12 oz fusilli pasta
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• 1 cup cucumber, diced
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• 1 cup cherry tomatoes, halved
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• 1/2 cup Kalamata olives, pitted and sliced
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• 1/2 cup red onion, thinly sliced
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• 1/2 cup feta cheese, crumbled
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• 1/4 cup fresh parsley, chopped
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• 1/4 cup olive oil
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• 2 tablespoons red wine vinegar
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• 1 teaspoon dried oregano
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• Salt and black pepper to taste
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Instructions:

As directed on the package, cook the pasta

Once it's done, drain it and run cold water over it to cool it down

Put the cooked pasta, cucumber, cherry tomatoes, Kalamata olives, red onion, feta cheese, and parsley in a large bowl

Salt and pepper should be mixed with olive oil, red wine vinegar, dried oregano, and red wine vinegar in a small bowl

Give the salad a gentle toss to coat it with the dressing

Put it in the fridge for at least 30 minutes before you serve it

Ingredients:

• 2 large zucchinis
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• 1 cup tomato sauce
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• 1 cup shredded mozzarella cheese
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• 1/2 cup sliced black olives
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• 1/2 cup sliced cherry tomatoes
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• 1/4 cup sliced red onions
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• 2 cloves garlic, minced
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• 1 teaspoon dried oregano
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• 1 teaspoon dried basil
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• Salt and pepper to taste
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• Olive oil for drizzling
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Instructions:

Start by heating the oven to 400F 200C

Cut the zucchini into rounds that are 1/2 inch thick

The rounds of zucchini should be put on a baking sheet that has parchment paper on it

Place the zucchini slices on a baking sheet

Add olive oil and season with salt and pepper

For 10 minutes, bake the zucchini slices to make them a little softer

Spread a little tomato sauce on each slice of zucchini after taking them out of the oven

On top of the tomato sauce, shred some mozzarella cheese

Add chopped garlic, black olives, cherry tomatoes, and red onions on top

On top of the toppings, sprinkle dried oregano and basil

Put it back in the oven for 10 to 12 minutes more, or until the zucchini is soft and the cheese is melted and bubbling

Take it out of the oven and let it cool down a bit before you serve it

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

Have fun with your tasty Zucchini Pizza!

Ingredients:

• 4 cups tomatoes, diced
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• 1 cup onions, chopped
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• 1/2 cup celery, diced
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• 2 cloves garlic, minced
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• 4 cups chicken or vegetable broth
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• 1 cup heavy cream
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• 2 cups cheddar cheese, shredded
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• 1/4 cup butter
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• 1/4 cup all-purpose flour
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• Salt and pepper to taste
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• Fresh basil for garnish
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Instructions:

Melt the butter in a big pot over medium-low heat

Put in the garlic, onions, and celery

Cook the vegetables in oil until they get soft

Add the flour and stir to make a roux

Cook for two minutes

Add chicken or vegetable broth and stir it in all the time to keep the lumps from forming

Put in the tomato chunks and slowly heat the soup up

Make it for 15 to 20 minutes

Blend the soup until it's smooth with an immersion blender

Lower the heat and add the heavy cream and cheddar cheese shreds

Mix them in until the cheese melts

Add pepper and salt to taste

Let the flavors blend for another 10 minutes by simmering

Add fresh basil leaves on top and serve hot

Ingredients:

• 1 1/2 cups almond flour
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• 1/2 cup coconut flour
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• 2 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp salt
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• 2 tsp ground cinnamon
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• 1/2 tsp ground nutmeg
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• 1/2 tsp ground ginger
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• 1/4 cup unsalted butter, melted
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• 1/4 cup coconut oil, melted
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• 1/2 cup honey
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• 3 large eggs
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• 1 tsp vanilla extract
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• 2 cups grated carrots
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• 1/2 cup chopped walnuts optional
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• 8 oz cream cheese, softened
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• 1/4 cup unsalted butter, softened
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• 1/4 cup honey
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• 1 tsp vanilla extract
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Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Add baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to a bowl

Then add almond flour and coconut flour

Melted butter, melted coconut oil, honey, eggs, and vanilla extract should all be mixed together in a different bowl

Add the dry ingredients to the wet ones and mix them together until everything is well mixed

If using, add the chopped walnuts and grated carrots and mix them in

Fill each cupcake liner about two thirds of the way to the top with batter

After 20 to 25 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean, it's done baking

On a wire rack, let the cupcakes cool all the way down

When the butter and cream cheese are soft, add the honey and vanilla extract and beat them together in a bowl until the mixture is smooth and creamy

Spread the honey cream cheese frosting on the cupcakes after they have cooled

If you want, you can add more chopped walnuts or grated carrots as a garnish

Have fun with your tasty carrot cupcakes made without gluten and topped with honey cream cheese frosting!