Ingredients:

• 1 cup couscous
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• 1 cup water
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• 1/4 cup dried apricots, chopped
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• 1/4 cup raisins
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• 1/4 cup slivered almonds
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• 1/4 cup fresh cilantro, chopped
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• 1/4 cup fresh mint, chopped
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• 1/4 cup red bell pepper, diced
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• 1/4 cup green bell pepper, diced
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• 1/4 cup red onion, finely chopped
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• 2 tangerines, peeled and segmented
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• 2 tablespoons olive oil
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• 2 tablespoons tangerine juice
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• 1 teaspoon ground cumin
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• Salt and pepper to taste
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Instructions:

In a medium saucepan, bring 1 cup of water to a boil

Stir in the couscous, cover, and remove from heat

Let it sit for 5 minutes, then fluff with a fork

In a large mixing bowl, combine the cooked couscous, chopped dried apricots, raisins, slivered almonds, chopped cilantro, chopped mint, diced red bell pepper, diced green bell pepper, finely chopped red onion, and tangerine segments

In a small bowl, whisk together the olive oil, tangerine juice, ground cumin, salt, and pepper

Pour the dressing over the couscous salad and toss until well combined

Chill the salad in the refrigerator for at least 30 minutes before serving

Garnish with additional mint and cilantro leaves before serving, if desired

Enjoy your Moroccan Tangerine Couscous Salad!

Ingredients:

• 1 cup 2 sticks unsalted butter, softened
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• 2 cups granulated sugar
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• 4 large eggs
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• 1 teaspoon vanilla extract
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• 3 cups all-purpose flour
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• 1 1/2 teaspoons baking powder
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 1/2 cups unsweetened applesauce
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• 1/2 cup apple butter
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• 1/2 cup whole milk
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• For the Apple Butter Buttercream Frosting:
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• 1 cup 2 sticks unsalted butter, softened
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• 4 cups powdered sugar
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• 1/4 cup apple butter
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• 1/4 teaspoon ground cinnamon
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• 1/4 teaspoon vanilla extract
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• 2 tablespoons heavy cream optional, for consistency
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Instructions:

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

Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy

One at a time, add the eggs and beat well after each one

Add the vanilla extract and mix well

Mix the flour, baking powder, baking soda, and salt together in a different bowl

Slowly add the dry ingredients to the butter mixture, mixing them in with the applesauce every so often

Put the dry ingredients in first and end with them

Don't mix any further than that

It will be smooth and well mixed when you're done adding the milk and apple butter

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

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool in the pan for a few minutes

Then, move them to a wire rack to finish cooling

To make the Apple Butter Buttercream Frosting, soften the butter and beat it in a large bowl until it is smooth and creamy

Add the powdered sugar, apple butter, ground cinnamon, and vanilla extract one at a time, mixing well after each addition

If you need to, add heavy cream until the frosting is the consistency you want

You can use a piping bag or a spatula to frost the cupcakes with the Apple Butter Buttercream Frosting once they are completely cool

Give your Apple Butter Buttercream Cupcakes to people and enjoy them!

Ingredients:

• 2 cups mixed greens
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• 1/2 cucumber, sliced
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• 1/2 cup cherry tomatoes, halved
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• 1/4 red onion, thinly sliced
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• 1/4 cup feta cheese, crumbled
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• 2 tablespoons balsamic vinaigrette dressing
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• Salt and pepper to taste
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Instructions:

Wash and rinse the mixed greens thoroughly

In a large salad bowl, combine the mixed greens, cucumber slices, cherry tomatoes, and red onion slices

Sprinkle crumbled feta cheese on top of the salad

Drizzle balsamic vinaigrette dressing over the salad ingredients

Season with salt and pepper to taste

Toss the salad gently to mix all the ingredients and coat them with the dressing

Serve immediately and enjoy!

Ingredients:

• 2 cups heavy cream
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• 1 cup whole milk
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• 3/4 cup granulated sugar
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• 1/4 cup brewed coffee, chilled
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• 1 teaspoon vanilla extract
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• 3 glazed donuts, chopped
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Instructions:

Whisk the heavy cream, milk, sugar, brewed coffee, and vanilla extract together in a bowl until the sugar is gone

Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve

Slowly mix in the chopped glazed donuts

Put the ice cream in a container that can go in the freezer

Freeze it for at least 4 hours, or until it is firm

Put it in bowls or cones to serve

Have fun!

Ingredients:

• 4 cups cubed watermelon
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• 1 cup fresh basil leaves
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• 1/4 cup extra-virgin olive oil
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• 2 tablespoons balsamic vinegar
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• 1/4 cup crumbled feta cheese
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• 1/4 cup red onion, thinly sliced
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• Salt and pepper to taste
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Instructions:

Put the cubed watermelon and thinly sliced red onion in a large bowl

Get fresh basil leaves, extra-virgin olive oil, and balsamic vinegar

Use a blender or food processor to blend them until the vinaigrette is smooth

Mix the watermelon and red onions together

Add the fresh basil vinaigrette and toss gently to coat

On top of the salad, crumble some feta cheese

Add pepper and salt to taste

Enjoy the Watermelon Basil Salad while it's still cold!

Ingredients:

• 1 cup quinoa, rinsed
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• 2 cups mixed vegetables such as bell peppers, zucchini, and cherry tomatoes, diced
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• 2 tablespoons balsamic vinegar
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• 2 cups baby spinach leaves
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• 1/4 cup crumbled feta cheese
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• 2 tablespoons chopped fresh basil
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Instructions:

Preheat oven to 400F 200C

In a bowl, toss mixed vegetables with olive oil, salt, and pepper

Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly charred

In a saucepan, bring 2 cups of water to a boil

Add rinsed quinoa and reduce heat to low

Cover and simmer for 15 minutes or until quinoa is cooked and water is absorbed

In a large bowl, combine cooked quinoa, roasted vegetables, balsamic vinegar, baby spinach, and feta cheese

Toss gently to mix

Garnish with chopped basil before serving

Ingredients:

• 1 pound ground turkey
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• 1/4 cup breadcrumbs
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• 1/4 cup finely chopped red onion
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• 2 cloves garlic, minced
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• 1/4 cup chopped fresh cilantro
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• 1 teaspoon ground cumin
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 4 hamburger buns
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• 1 ripe avocado, mashed
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• 1/2 teaspoon ground cumin for the avocado mash
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• 1 cup alfalfa sprouts
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• 4 lettuce leaves
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• 4 slices of tomato
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Instructions:

In a mixing bowl, combine the ground turkey, breadcrumbs, red onion, minced garlic, cilantro, 1 teaspoon of ground cumin, salt, and black pepper

Mix until well combined

Form the turkey mixture into 4 equal-sized burger patties

Preheat your grill or grill pan over medium-high heat

Grill the turkey burgers for about 5-6 minutes per side or until they are cooked through and have nice grill marks

While the burgers are cooking, toast the hamburger buns on the grill for about 1-2 minutes, until lightly browned

In a separate bowl, mash the ripe avocado and mix in 1/2 teaspoon of ground cumin

To assemble the burgers, spread the avocado-cumin mash on the bottom half of each toasted bun

Place a lettuce leaf and a slice of tomato on top of the avocado mash

Place a grilled turkey burger on top of the tomato slice

Top the burger with a generous handful of alfalfa sprouts

Finish assembling the burger with the top half of the toasted bun

Serve the Juicy Turkey Burgers With Avocado-Cumin Mash and Sprouts immediately, and enjoy!

Ingredients:

• 2 cups heavy cream
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• 1/4 cup powdered erythritol
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• 1 teaspoon vanilla extract
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• 4 ounces dark chocolate 85% cocoa or higher, chopped
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• 1 tablespoon unsweetened cocoa powder
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• 1/2 teaspoon gelatin powder
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• Green food coloring
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• Sugar-free chocolate chips or shavings for decoration
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Instructions:

In a saucepan, heat 1 cup of heavy cream over medium heat until hot but not boiling

Stir in the powdered erythritol and vanilla extract until dissolved

Remove from heat and add the chopped dark chocolate, stirring until completely melted and smooth

In a small bowl, sprinkle gelatin powder over the remaining 1 cup of heavy cream

Let it sit for a minute to bloom

Microwave the gelatin and cream mixture for 15-20 seconds until the gelatin is dissolved

Pour the gelatin mixture into the chocolate mixture, stirring until well combined

Divide the mixture into two bowls

Add green food coloring to one bowl and mix until desired color is achieved

Refrigerate both mixtures for at least 4 hours or until set

Once set, use a piping bag to pipe alternating layers of green and chocolate mousse into small cups or glasses to resemble a Christmas tree

Top each mousse cup with sugar-free chocolate chips or shavings for decoration

Refrigerate until ready to serve

Ingredients:

• 2 racks of baby back ribs
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• 1/4 cup brown sugar
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• 2 tablespoons paprika
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• 1 tablespoon black pepper
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• 1 tablespoon salt
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• 1 tablespoon garlic powder
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• 1 tablespoon onion powder
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• 1 teaspoon cayenne pepper
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• 1 cup BBQ sauce
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• Charcoal for grilling
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Instructions:

Take the membrane off of the back of the ribs to make them more tender

For a dry rub, put brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper in a bowl and mix them together

Spread a lot of the mixture on both sides of the ribs

For the best flavor, put the ribs in the fridge for at least two hours or overnight

Set up the charcoal grill so that cooking will happen indirectly

A temperature range of 107 to 121 degrees Celsius is recommended

Put charcoal on one side of the grill and leave the other side empty so that food can cook without direct heat

Cover the grill and put the ribs on the side that won't be touched by the heat

Bone side down

Keep the temperature steady and smoke the ribs for three to four hours, adding charcoal as needed

Brush the ribs with BBQ sauce for a tasty glaze in the last 30 minutes

Just take the ribs off the grill and let them rest for a while

Then cut them up and serve

Enjoy the ribs that were cooked over charcoal and are incredibly tender and flavorful!