Ingredients:

• 1 small green cabbage, cut into wedges
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• 4 slices of bread, cubed
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• 4 tablespoons unsalted butter
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• 4 cups mixed greens
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• 1/4 cup grated Parmesan cheese
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• 1/4 cup toasted pine nuts
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• For the dressing:
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• 3 tablespoons olive oil
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• 2 tablespoons balsamic vinegar
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• 1 clove garlic, minced
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• 1 teaspoon Dijon mustard
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• Salt and pepper to taste
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Instructions:

Preheat your oven to 400F 200C

Place the cabbage wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper

Roast for 25-30 minutes, or until tender and slightly caramelized

While the cabbage is roasting, prepare the croutons

In a skillet, melt the butter over medium heat

Add the cubed bread and cook until golden brown, stirring frequently

Remove from heat and let them cool

To make the dressing, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl

Once the cabbage is done roasting and the croutons have cooled, assemble the salad

Place mixed greens on a serving platter, arrange the roasted cabbage wedges on top, sprinkle with Parmesan cheese, toasted pine nuts, and the brown butter croutons

Drizzle the dressing over the salad just before serving

Enjoy your delicious Roasted Cabbage Salad!

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1/2 cup unsweetened cocoa powder
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• 1 cup granulated sugar
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• 1/2 cup unsalted butter, melted
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• 1/2 cup whole milk
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1/2 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp salt
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• 1 cup semisweet chocolate chips
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Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners

Mix together the flour, sugar, baking soda, baking powder, and cocoa powder in a large mixing bowl

Mix the melted butter, milk, eggs, and vanilla extract thoroughly in a separate bowl

Mixing until just combined, pour the wet ingredients into the dry ingredients

Take care not to overmix; a few lumps are acceptable

Mix the semisweet chocolate chips into the mixture using a spoon

Mound the batter into each muffin cup to about two thirds full

When a toothpick is inserted into the center of a muffin, it should come out clean after 18 to 20 minutes of baking in a preheated oven

Once taken out of the oven, allow the muffins to cool in the muffin tin for five minutes, and then move them to a wire rack to cool completely

Serve and savor these rich chocolate muffins with your preferred hot beverage or a glass of cold milk!

Ingredients:

• 2 cups old-fashioned oats
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• 1 cup crispy rice cereal
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• 1/2 cup peanut butter
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• 1/3 cup honey
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• 1 teaspoon vanilla extract
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• 1/4 teaspoon salt
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• 1/2 cup mini chocolate chips
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Instructions:

Line an 8x8-inch baking pan with parchment paper

In a large bowl, combine oats and crispy rice cereal

In a microwave-safe bowl, melt peanut butter and honey together in 20-second intervals until smooth

Stir in vanilla extract and salt

Pour the peanut butter mixture over the oats and cereal, and mix until everything is well combined

Allow the mixture to cool slightly, then stir in mini chocolate chips

Transfer the mixture to the prepared baking pan and press it down firmly

Refrigerate for at least 1-2 hours to set

Once set, remove from the pan and cut into bars

Store in an airtight container

Ingredients:

• 1 lb fresh salmon fillets, skinless
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• 1/4 cup breadcrumbs
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• 1/4 cup red onion, finely chopped
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• 1/4 cup fresh cilantro, chopped
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• 1 clove garlic, minced
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• 1/2 tsp cumin
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• Salt and pepper to taste
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• 4 burger buns
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• 2 ripe avocados, diced
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• 1/2 red bell pepper, diced
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• 1/4 cup red onion, finely chopped
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• 2 tbsp fresh lime juice
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• 1 tbsp fresh cilantro, chopped
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• Salt and pepper to taste
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• Lettuce and tomato slices for garnish
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Instructions:

Warm up the grill over medium-high heat

For the salmon, cut it up into chunks and put them in a food processor

Pulse the salmon until it's broken up into small pieces but not smooth

Cut up the salmon and put it in a bowl with breadcrumbs, red onion, cilantro, garlic, cumin, salt, and pepper

Mix everything together well

Split the mixture in half and shape each half into a burger patty

Place the salmon burger patties on the grill

Cook for four to five minutes on each side, or until they are done and have grill marks

Put diced avocados, red bell pepper, red onion, lime juice, cilantro, salt, and pepper in a bowl

While the burgers are cooking, make the avocado salsa

Toss gently to mix

On the grill, toast the burger buns for one to two minutes, until they get a little brown

To make the burgers, put a lettuce leaf on the bottom half of each bun and then a salmon patty on top of it

Put a big scoop of avocado salsa, a tomato slice, and the top half of the bun on top of each patty

Grilled Salmon Burgers with Avocado Salsa are ready to be served right away

Ingredients:

• 1 lb ground beef
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• 8 slices bacon, cooked and crumbled
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• 1 small onion, diced
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• 1 cup shredded cheddar cheese
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• 1 cup shredded mozzarella cheese
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• 1 can 10
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• 75 oz condensed cheddar cheese soup
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• 1/2 cup mayonnaise
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• 1/4 cup ketchup
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• 2 tablespoons yellow mustard
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• 1 tablespoon Worcestershire sauce
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1/2 teaspoon black pepper
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Instructions:

In a skillet, cook ground beef and onion until beef is browned and onion is softened

Drain excess grease

In a slow cooker, combine cooked ground beef mixture, crumbled bacon, shredded cheddar cheese, shredded mozzarella cheese, condensed cheddar cheese soup, mayonnaise, ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, and black pepper

Stir until well combined

Cover and cook on low for 2-3 hours, or until cheese is melted and the dip is heated through

Stir well before serving

Serve with your favorite dippers such as tortilla chips, crackers, or sliced baguette

Enjoy!

Ingredients:

• 1 cup gluten-free whole grain flour blend
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• 1/2 cup almond flour
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• 1/2 cup pumpkin puree
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• 2 tablespoons coconut sugar
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• 2 teaspoons baking powder
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• 1/2 teaspoon cinnamon
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• 1/4 teaspoon nutmeg
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• 1/4 teaspoon salt
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• 1 cup almond milk
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• 2 large eggs
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• 1/4 cup melted coconut oil
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• 1 teaspoon vanilla extract
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Instructions:

In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt

In another bowl, whisk together the pumpkin puree, almond milk, eggs, melted coconut oil, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined

Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with coconut oil

Pour the waffle batter onto the preheated waffle iron and cook until golden brown and crisp

Serve the waffles warm with your favorite toppings, such as maple syrup and fresh fruit

Enjoy your gluten-free whole grain pumpkin waffles!

Ingredients:

• 1 shot of espresso
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• 1 teaspoon of frothed milk foam
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Instructions:

Use an espresso machine to make a shot of espresso

A little milk should be frothed until it turns into a thick foam

Put the espresso shot into a small coffee cup

Add a teaspoon of milk foam that has been frothed to the espresso

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 1/2 tsp baking powder
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• 1/2 tsp salt
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• 1/2 cup unsalted butter, softened
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• 1/2 cup granulated sugar
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• 2 large eggs
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• 1/4 cup honey
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• 1/2 cup whole milk
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• 1 tsp vanilla extract
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• For Meringue Icing:
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• 4 large egg whites
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• 1 cup granulated sugar
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• 1/2 tsp cream of tartar
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• 1 tsp vanilla extract
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Instructions:

Preheat your oven to 350F 175C and line a muffin tin with cupcake liners

In a medium-sized bowl, whisk together the flour, baking powder, and salt

Set aside

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy

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

Stir in the honey and vanilla extract

Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients

Mix until just combined

Divide the cupcake batter evenly among the prepared muffin cups, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

While the cupcakes are baking, prepare the meringue icing

In a heatproof bowl, combine egg whites, granulated sugar, and cream of tartar

Place the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and the mixture reaches 160F 71C

Remove the bowl from the heat and beat the egg white mixture using an electric mixer on high speed until stiff peaks form

Add vanilla extract and beat for an additional 30 seconds

Once the cupcakes have cooled completely, pipe or spread the meringue icing on top of each cupcake

Optionally, you can use a kitchen torch to lightly brown the meringue for a beautiful finish

Serve and enjoy your Beehive Honey Kissed Yellow Cupcakes with Meringue Icing!

Ingredients:

• 1 cup hot brewed coffee
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• 2 tablespoons caramel syrup
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• 2 tablespoons heavy cream
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• Whipped cream for topping
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• Caramel sauce for garnish
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Instructions:

In a mug, pour hot brewed coffee

Stir in caramel syrup and heavy cream until well combined

Top with whipped cream

Drizzle caramel sauce over the whipped cream for garnish

Serve hot and enjoy!