Blue Cheese Biscuit Waffles with Buffalo Chicken

Adding blue cheese and spicy buffalo chicken to these waffles makes them a savory take on a classic breakfast food. Theyre a rich and satisfying meal thats great for brunch or a hearty dinner.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup blue cheese crumbles
• 1/2 cup buttermilk
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cooked shredded chicken
• 1/4 cup buffalo sauce
• 1/4 cup shredded cheddar cheese
• Cooking spray

Instructions:

All-purpose flour, cornmeal, blue cheese crumbles, baking powder, baking soda, and salt should all be mixed together in a bowl

Mix the buttermilk, milk, melted butter, and egg in a different bowl using a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Warm up your waffle iron and use cooking spray to lightly coat it

Place the waffle iron that has already been heated with the waffle batter and cook it according to the makers directions until it is golden brown and crisp

In a small saucepan, mix the buffalo sauce with the shredded chicken while the waffles are cooking

Warm up on low heat

Place the waffles on a plate and top them with the buffalo chicken mixture and cheddar cheese powder

Have fun with your Buffalo Chicken and Blue Cheese Biscuit Waffles

Pumpkin Pie Popsicle Bars - I Sugar Coat It

These Pumpkin Pie Popsicle Bars are a delightful frozen treat that captures the essence of pumpkin pie in a refreshing format. Creamy pumpkin puree combined with coconut milk, maple syrup, and warm spices make for a deliciously autumnal flavor. The addition of graham cracker crumbs adds a delightful crunch reminiscent of pie crust. Perfect for cooling down on a warm day or as a festive dessert alternative

Ingredients:

• 1 cup pumpkin puree
• 1 cup coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 cup graham cracker crumbs
• 1/4 cup melted butter or coconut oil
• Popsicle molds
• Popsicle sticks

Instructions:

In a bowl, mix pumpkin puree, coconut milk, maple syrup, vanilla extract, and pumpkin pie spice until well combined

In another bowl, mix graham cracker crumbs and melted butter or coconut oil until crumbs are evenly coated

Press a spoonful of graham cracker mixture into the bottom of each popsicle mold

Pour pumpkin mixture into each mold, filling them almost to the top

Insert popsicle sticks into each mold

Freeze for at least 4 hours or until solid

Once frozen, run the molds under warm water for a few seconds to release the popsicles

Serve immediately or store in the freezer in an airtight container until ready to serve

7 Skills Homebrewer Cocktail

This refreshing cocktail celebrates the 7 essential skills every homebrewer should master. With the bright flavors of gin, lemon, and mint, its a delightful sip that pays homage to the craft of homebrewing.

Ingredients:

• 2 oz Gin
• 1 oz Fresh Lemon Juice
• 0
• 75 oz Simple Syrup
• 4-6 Fresh Mint Leaves
• Soda Water
• Ice Cubes

Instructions:

Mix fresh mint leaves, lemon juice, and simple syrup in a shaker

Put ice cubes and gin in the shaker

For 10 to 15 seconds, shake very hard

Pour the mixture through a strainer into a glass that has ice cubes in it

Add soda water to finish

Put a sprig of fresh mint on top

Enjoy in a smart way

Paleo Fish and Chips AIP

A Paleo-friendly and AIP-compliant version of the classic fish and chips dish, featuring crispy fried fish fillets and oven-baked sweet potato fries. This recipe uses cassava and coconut flour for the batter and coconut oil for frying, making it a gut-friendly and delicious meal.

Ingredients:

• 1 lb white fish fillets such as cod or halibut
• 1 cup cassava flour
• 1/2 cup coconut flour
• 2 teaspoons sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper omit for AIP
• 1/2 cup coconut oil, for frying
• 2 large sweet potatoes, peeled and cut into fries
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• 1/2 teaspoon sea salt

Instructions:

Set the oven to 425F 220C and heat it up

Put coconut flour, sea salt, garlic powder, onion powder, and black pepper in a bowl and mix them together

Put the fish fillets in the flour mixture and shake off any extra

In a pan, heat the coconut oil over medium-high heat

About 34 minutes on each side, fry the fish until it turns golden brown and is fully cooked

While that is going on, brush sweet potato fries on a baking sheet with olive oil and sprinkle them with sea salt

After the oven is hot, bake the sweet potato fries for 25 to 30 minutes, flipping them over halfway through, until they are crispy and golden brown

Put the sweet potato fries next to the fish

Take a bite of your AIP Paleo Fish and Chips

Refreshing Strawberry Mojitos

Beat the heat with these refreshing vegan strawberry mojitos Fresh strawberries and mint are muddled together with lime juice and agave syrup, then topped with sparkling water for a fizzy kick. Perfect for hot summer days

Ingredients:

• 1 cup fresh strawberries, hulled and sliced
• 10 fresh mint leaves
• 2 tablespoons agave syrup
• 1/4 cup lime juice
• 1/2 cup sparkling water
• Crushed ice

Instructions:

Strawberries, mint leaves, and agave syrup should be mixed together well in a cocktail shaker

Put ice and lime juice in the shaker

For 30 seconds, shake very hard

Sort the drink into two glasses that have been filled with crushed ice

Add sparkling water to the top of each glass and stir gently to mix

If you want, you can add extra mint leaves and sliced strawberries as a garnish

Serve right away and enjoy

The Essential Tortilla Soup Vegan

A hearty and flavorful vegan tortilla soup, perfect for a weeknight dinner. Packed with vegetables, beans, and spices, this soup is both nutritious and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeo, seeded and minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can 15 ounces diced tomatoes
• 4 cups vegetable broth
• 1 cup corn kernels
• 1 can 15 ounces black beans, drained and rinsed
• 1 lime, juiced
• Salt and pepper, to taste
• 1 avocado, diced
• 2 green onions, chopped
• Handful of cilantro, chopped
• Tortilla chips, for serving

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, garlic, jalapeo, and bell peppers

Saut until vegetables are soft, about 5 minutes

Stir in cumin and chili powder, and cook for another minute

Add diced tomatoes, vegetable broth, corn, and black beans

Bring to a simmer and let cook for 15-20 minutes

Remove from heat and stir in lime juice

Season with salt and pepper

Serve hot, topped with avocado, green onions, cilantro, and tortilla chips

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

This Avocado and Grilled Corn Salad with Cilantro Vinaigrette is a bright and healthy salad that will make you feel good. Every bite is a blast of flavor thanks to the creamy avocado, smokey grilled corn, and tangy cilantro vinaigrette.

Ingredients:

• 2 avocados, diced
• 2 ears of corn, grilled and kernels removed
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Mixed greens for serving

Instructions:

In a large bowl, combine the diced avocados, grilled corn kernels, thinly sliced red onion, halved cherry tomatoes, and fresh cilantro leaves

In a separate small bowl, whisk together the olive oil, fresh lime juice, minced garlic, salt, and pepper to make the cilantro vinaigrette

Drizzle the cilantro vinaigrette over the avocado and corn mixture, and gently toss to combine

Serve the salad on a bed of mixed greens and garnish with extra cilantro leaves if desired

Enjoy