Ingredients:

• 1 lb ground beef
• 
  
• 1/2 cup diced onion
• 
  
• 1/2 cup diced pickles
• 
  
• 1/2 cup ketchup
• 
  
• 1/4 cup mustard
• 
  
• 1/4 cup mayonnaise
• 
  
• 1 cup shredded cheddar cheese
• 
  
• Salt and pepper to taste
• 
  
• 4 hamburger buns
• 
  

Instructions:

Fry the ground beef and diced onion in a pan until the beef is browned and the onion is soft

Get rid of any extra grease

Add the diced pickles, ketchup, mustard, mayonnaise, and shredded cheddar cheese to a bowl

Then add the cooked beef and onion

Add pepper and salt to taste

Put the ingredients in a crockpot

Cook on low for two to three hours, stirring every now and then, until the cheese melts and the mixture is hot all the way through

To serve, put the cheeseburger mix on the hamburger buns using a spoon

If you want, you can toast the buns

Cheers to your Crockpot Cheeseburgers!

Ingredients:

• 1/2 lb prosciutto
• 
  
• 1/2 lb salami
• 
  
• 1/2 lb aged cheddar cheese
• 
  
• 1/2 lb brie cheese
• 
  
• 1/2 cup fig jam
• 
  
• 1/2 cup honey
• 
  
• 1/2 cup candied pecans
• 
  
• 1/2 cup dried cranberries
• 
  
• 1 bunch of grapes
• 
  
• 1 small pumpkin
• 
  
• 1 small butternut squash
• 
  
• 1 baguette, sliced
• 
  
• 1/2 cup olives
• 
  
• 1/2 cup pickles
• 
  

Instructions:

Preheat your oven to 375F 190C

Cut the pumpkin and butternut squash into thin slices and roast them in the oven for 20-25 minutes until they are tender and slightly caramelized

Let them cool

Arrange the prosciutto and salami on the charcuterie board

Cut the aged cheddar and brie cheese into bite-sized pieces and place them on the board

Add small bowls of fig jam and honey to the board for dipping

Scatter candied pecans and dried cranberries over the board for a sweet touch

Arrange the grapes, roasted pumpkin, and butternut squash on the board for a fall-themed look

Slice the baguette and place the slices on the board

Add a bowl of olives and pickles for a savory contrast

Serve your Fall Charcuterie Board and enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts
• 
  
• 1/4 cup soy sauce
• 
  
• 2 tablespoons sesame oil
• 
  
• 3 tablespoons lime juice
• 
  
• 2 tablespoons honey
• 
  
• 2 cloves garlic, minced
• 
  
• 1 tablespoon fresh ginger, grated
• 
  
• 2 tablespoons sesame seeds
• 
  
• Salt and pepper to taste
• 
  
• Chopped green onions and cilantro for garnish
• 
  

Instructions:

Salt and pepper should be added to a bowl with soy sauce, sesame oil, lime juice, honey, minced garlic, grated ginger, sesame seeds, and minced garlic

Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again

Put the bag in the fridge for at least 30 minutes, or overnight for better taste

Warm up the grill over medium-high heat

The chicken breasts should be grilled for 6 to 8 minutes on each side, or until they are fully cooked and have grill marks

While the meat is on the grill, heat the rest of the marinade in a small saucepan until it gets a little thicker

Set it aside to use as a glaze or to baste the meat

Brush the chicken with the marinade that has thickened

Let it sit for a few minutes before cutting it

Put the sliced chicken on a plate and add Spicy Thai Peanut Sauce on the side

Top with chopped cilantro and green onions

Ingredients:

• 1 block firm tofu, crumbled
• 
  
• 2 tablespoons soy sauce
• 
  
• 1 tablespoon sesame oil
• 
  
• 1 tablespoon rice vinegar
• 
  
• 2 tablespoons lime juice
• 
  
• 1 tablespoon maple syrup
• 
  
• 1 tablespoon chili paste
• 
  
• 1/4 cup chopped cilantro
• 
  
• 1/4 cup chopped mint leaves
• 
  
• 1/4 cup chopped green onions
• 
  
• 1/4 cup chopped peanuts
• 
  
• 1 head butter lettuce, leaves separated
• 
  

Instructions:

In a skillet over medium heat, cook crumbled tofu until browned, about 8 minutes

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, lime juice, maple syrup, and chili paste

Add the sauce to the tofu and cook for another 2 minutes

Remove from heat and stir in cilantro, mint, green onions, and peanuts

Spoon tofu mixture into lettuce leaves

Serve immediately and enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts
• 
  
• 1/4 cup soy sauce
• 
  
• 2 tablespoons sesame oil
• 
  
• 3 tablespoons lime juice
• 
  
• 2 tablespoons honey
• 
  
• 2 cloves garlic, minced
• 
  
• 1 tablespoon fresh ginger, grated
• 
  
• 2 tablespoons sesame seeds
• 
  
• Salt and pepper to taste
• 
  
• Chopped green onions and cilantro for garnish
• 
  

Instructions:

Salt and pepper should be added to a bowl with soy sauce, sesame oil, lime juice, honey, minced garlic, grated ginger, sesame seeds, and minced garlic

Pour half of the marinade over the chicken breasts in a plastic bag that can be closed again

Put the bag in the fridge for at least 30 minutes, or overnight for better taste

Warm up the grill over medium-high heat

The chicken breasts should be grilled for 6 to 8 minutes on each side, or until they are fully cooked and have grill marks

While the meat is on the grill, heat the rest of the marinade in a small saucepan until it gets a little thicker

Set it aside to use as a glaze or to baste the meat

Brush the chicken with the marinade that has thickened

Let it sit for a few minutes before cutting it

Put the sliced chicken on a plate and add Spicy Thai Peanut Sauce on the side

Top with chopped cilantro and green onions

Ingredients:

• 2 medium butternut squash, halved and seeds removed
• 
  
• 1 tablespoon olive oil
• 
  
• 1 onion, chopped
• 
  
• 2 cloves garlic, minced
• 
  
• 1 red bell pepper, chopped
• 
  
• 1 yellow bell pepper, chopped
• 
  
• 1 cup cooked quinoa
• 
  
• 1 can 15 ounces black beans, drained and rinsed
• 
  
• 1 can 15 ounces diced tomatoes
• 
  
• 1 tablespoon chili powder
• 
  
• 1 teaspoon cumin
• 
  
• Salt and pepper, to taste
• 
  
• Fresh cilantro, for garnish
• 
  

Instructions:

Preheat the oven to 400F 200C

Place the butternut squash halves on a baking sheet, cut side up

Drizzle with olive oil and season with salt and pepper

Roast in the preheated oven for 45-50 minutes, or until the squash is tender

While the squash is roasting, heat olive oil in a large skillet over medium heat

Add the onion and garlic, and saut until softened, about 5 minutes

Add the bell peppers to the skillet and cook for another 5 minutes

Stir in the cooked quinoa, black beans, diced tomatoes, chili powder, cumin, salt, and pepper

Cook for an additional 5 minutes, or until heated through

Once the squash is done roasting, remove it from the oven and let it cool slightly

Fill each squash half with the quinoa and black bean mixture

Garnish with fresh cilantro before serving

Ingredients:

• 1 lb ground chicken
• 
  
• 1 cup shredded carrots
• 
  
• 1/2 cup chopped water chestnuts
• 
  
• 1/4 cup chopped green onions
• 
  
• 2 tablespoons gluten-free soy sauce
• 
  
• 1 tablespoon sesame oil
• 
  
• 1 tablespoon rice vinegar
• 
  
• 1 teaspoon grated ginger
• 
  
• 1 clove garlic, minced
• 
  
• 1/4 cup chopped cilantro
• 
  
• Juice of 1 lime
• 
  
• Salt and pepper to taste
• 
  
• Lettuce leaves, for wrapping
• 
  

Instructions:

Fry ground chicken in a big pan over medium-low heat until it turns brown and is fully cooked

Shred the carrots, water chestnuts, and green onions and add them to the pan

For another two to three minutes, cook

Whisk together lime juice, salt, pepper, grated ginger, rice vinegar, soy sauce, sesame oil, and rice vinegar in a small bowl

Cover the chicken in the skillet and pour the sauce over it

Mix everything together, then cook for another two to three minutes

Take it off the heat and add the chopped cilantro

Place the chicken mix on lettuce leaves, then roll them up to make lettuce wraps

Serve right away and enjoy!

Ingredients:

• 4 pieces of cod fillet
• 
  
• 1/2 cup almond flour
• 
  
• 1/4 cup arrowroot powder
• 
  
• 1 tsp garlic powder
• 
  
• 1 tsp paprika
• 
  
• 1/2 tsp sea salt
• 
  
• 1/4 tsp black pepper
• 
  
• 2 eggs, beaten
• 
  
• Coconut oil for frying
• 
  

Instructions:

To make the Paleo batter, combine almond flour, arrowroot powder, garlic powder, paprika, sea salt, and black pepper in a bowl

Coat each cod fillet uniformly with the Paleo batter mixture after dipping it into the beaten eggs

In a skillet set over medium-high heat, warm the coconut oil

The battered cod fillets should be carefully inserted into the hot coconut oil and fried for three to four minutes on each side, or until golden brown and crispy

After taking the cod fillets out of the skillet, place them on a plate covered with paper towels to drain any extra oil

Serve hot with a squeeze of fresh lemon juice or your favorite Paleo-friendly dipping sauce

Ingredients:

• 1 lb ground beef
• 
  
• 1/2 cup diced onion
• 
  
• 1/2 cup diced pickles
• 
  
• 1/2 cup ketchup
• 
  
• 1/4 cup mustard
• 
  
• 1/4 cup mayonnaise
• 
  
• 1 cup shredded cheddar cheese
• 
  
• Salt and pepper to taste
• 
  
• 4 hamburger buns
• 
  

Instructions:

Fry the ground beef and diced onion in a pan until the beef is browned and the onion is soft

Get rid of any extra grease

Add the diced pickles, ketchup, mustard, mayonnaise, and shredded cheddar cheese to a bowl

Then add the cooked beef and onion

Add pepper and salt to taste

Put the ingredients in a crockpot

Cook on low for two to three hours, stirring every now and then, until the cheese melts and the mixture is hot all the way through

To serve, put the cheeseburger mix on the hamburger buns using a spoon

If you want, you can toast the buns

Cheers to your Crockpot Cheeseburgers!

Ingredients:

• 1/2 lb prosciutto
• 
  
• 1/2 lb salami
• 
  
• 1/2 lb aged cheddar cheese
• 
  
• 1/2 lb brie cheese
• 
  
• 1/2 cup fig jam
• 
  
• 1/2 cup honey
• 
  
• 1/2 cup candied pecans
• 
  
• 1/2 cup dried cranberries
• 
  
• 1 bunch of grapes
• 
  
• 1 small pumpkin
• 
  
• 1 small butternut squash
• 
  
• 1 baguette, sliced
• 
  
• 1/2 cup olives
• 
  
• 1/2 cup pickles
• 
  

Instructions:

Preheat your oven to 375F 190C

Cut the pumpkin and butternut squash into thin slices and roast them in the oven for 20-25 minutes until they are tender and slightly caramelized

Let them cool

Arrange the prosciutto and salami on the charcuterie board

Cut the aged cheddar and brie cheese into bite-sized pieces and place them on the board

Add small bowls of fig jam and honey to the board for dipping

Scatter candied pecans and dried cranberries over the board for a sweet touch

Arrange the grapes, roasted pumpkin, and butternut squash on the board for a fall-themed look

Slice the baguette and place the slices on the board

Add a bowl of olives and pickles for a savory contrast

Serve your Fall Charcuterie Board and enjoy!