Ingredients:

• 200g dark chocolate, chopped
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• 125g unsalted butter, chopped
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• 3/4 cup 150g granulated sugar
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• 1/2 cup 50g cocoa powder
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• 1 teaspoon pure vanilla extract
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• 3 large eggs
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• 1/2 cup 60g almond meal
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• 1/4 teaspoon salt
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• 200g dark chocolate, for ganache
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• 1/2 cup 120ml heavy cream, for ganache
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• 1 tablespoon unsalted butter, for ganache
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Instructions:

Preheat your oven to 160C 320F and line a muffin tin with cupcake liners

In a microwave-safe bowl, melt the 200g of dark chocolate and chopped butter in 30-second intervals, stirring until smooth

Stir in the granulated sugar, cocoa powder, and vanilla extract into the melted chocolate mixture until well combined

Add the eggs one at a time, mixing well after each addition

Fold in the almond meal and salt until the batter is smooth

Divide the batter evenly among the cupcake liners, filling them about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs

Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely

To make the ganache, chop the remaining 200g of dark chocolate and place it in a heatproof bowl

In a saucepan, heat the heavy cream and 1 tablespoon of unsalted butter over medium heat until it just begins to simmer

Pour the hot cream mixture over the chopped chocolate and let it sit for 2 minutes, then stir until smooth and glossy

Let the ganache cool slightly, then pour it over the cooled cupcakes

Allow the ganache to set for about 30 minutes before serving

Enjoy your delicious flourless chocolate cupcakes with ganache!

Ingredients:

• 1 cup Arborio rice
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• 4 cups whole milk
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• 1 cup heavy cream
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• 1 cup granulated sugar
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• 4 large egg yolks
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• 2 teaspoons vanilla extract
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• 1/2 teaspoon ground cinnamon
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• 1/4 teaspoon salt
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• Whipped cream for layering
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• Crushed graham crackers for layering
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• Fresh berries for garnish
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Instructions:

In a saucepan, combine Arborio rice, whole milk, heavy cream, sugar, vanilla extract, ground cinnamon, and salt

Bring the mixture to a simmer over medium heat, stirring constantly to prevent the rice from sticking to the bottom of the pan

Reduce heat to low and let it simmer for 25-30 minutes or until the rice is tender and the mixture thickens to a creamy consistency

In a separate bowl, whisk the egg yolks

Slowly add a ladle of the hot rice mixture to the egg yolks, whisking continuously to temper the eggs

Pour the tempered egg mixture back into the saucepan, stirring well to combine

Cook for an additional 2-3 minutes until the custard thickens further

Remove from heat and let the custard rice pudding cool to room temperature

Assemble the parfait by layering the custard rice pudding with whipped cream and crushed graham crackers in serving glasses or bowls

Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top

Chill the parfaits in the refrigerator for at least 2 hours before serving

Garnish with fresh berries just before serving

Enjoy the delightful layers of this Best Custard Rice Pudding Parfait!

Ingredients:

• 6 large eggs
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• 1/2 cup diced bell peppers
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• 1/2 cup diced zucchini
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• 1/2 cup diced cherry tomatoes
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• 1/4 cup chopped fresh spinach
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• 1/4 cup chopped fresh basil
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• Salt and pepper to taste
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• 1 tablespoon olive oil
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• 1/4 cup grated Parmesan cheese
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Instructions:

Preheat your oven to 350F 175C

In a bowl, whisk the eggs and season with salt and pepper

Heat olive oil in an ovenproof skillet over medium heat

Add bell peppers, zucchini, and cherry tomatoes to the skillet

Saut for 3-4 minutes until they start to soften

Add chopped spinach and basil to the skillet

Stir for another 1-2 minutes until wilted

Pour the whisked eggs evenly over the vegetables in the skillet

Cook for 2-3 minutes, gently lifting the edges with a spatula to let the uncooked eggs flow to the bottom

Sprinkle grated Parmesan cheese evenly over the top of the frittata

Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is set and slightly golden on top

Remove from the oven and let it cool for a few minutes

Slice and serve your delicious Spring Frittata!

Ingredients:

• 1 tbsp olive oil
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• 1 medium onion, chopped
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• 4 cups carrots, chopped
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• 1 tbsp ginger, minced
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• 4 cups vegetable broth
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• 1 can 13
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• 5 oz coconut milk
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• Salt and pepper to taste
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• 1 tbsp lemon juice
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• Fresh cilantro for garnish
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Instructions:

Turn on Instant Pot and select 'Saute' mode

Add olive oil and chopped onion, saut until onion is translucent

Add chopped carrots and minced ginger, saut for another 2 minutes

Pour in vegetable broth and coconut milk, season with salt and pepper

Close the lid of the Instant Pot and set to 'Manual' mode for 8 minutes

Once the timer goes off, allow the pressure to release naturally for 5 minutes, then carefully do a quick release

Open the lid, use an immersion blender to blend the soup until smooth

Stir in lemon juice

Serve hot, garnished with fresh cilantro

Ingredients:

• 1/4 cup coconut aminos
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• 2 tablespoons fish sauce
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• 2 tablespoons lime juice
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• 2 cloves garlic, minced
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• 1 tablespoon grated ginger
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• 1 tablespoon sesame oil
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• 1 teaspoon erythritol or monk fruit sweetener
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• 1/4 teaspoon black pepper
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• 2 8-ounce steaks such as flank or skirt
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Instructions:

In a small bowl, whisk together coconut aminos, fish sauce, lime juice, garlic, ginger, sesame oil, sweetener, and black pepper

Place steaks in a shallow dish or resealable plastic bag

Pour marinade over steaks, making sure they are well coated

Cover or seal and refrigerate for at least 1 hour, or up to overnight, turning steaks occasionally

When ready to cook, remove steaks from marinade and discard excess marinade

Preheat grill or grill pan to medium-high heat

Grill steaks for 4-5 minutes per side, or until desired doneness is reached

Remove from grill and let rest for 5 minutes before slicing thinly against the grain

Serve hot and enjoy!