Becky Garratt

A simple and healthy snack made from kale leaves tossed in olive oil and seasonings, then baked until crispy. Ingredients: 1 bunch kale, washed and dried 1 tablespoon olive oil 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon paprika Instructions: Preheat oven to 350F 175C Remove the stems from the kale leaves and tear them into bite-sized pieces In a large bowl, toss kale with olive oil, salt, garlic powder, and paprika until evenly coated Spread the kale in a single layer on a baking sheet lined with parchment paper Bake in the preheated oven for 10-15 minutes, or until the edges are browned and crispy Remove from the oven and let cool for a few minutes before serving Enjoy your crispy and nutritious baked kale chips

Indulge in the ultimate chocolate dessert with this South Your Mouth Chocolate Cobbler. It features a rich and gooey chocolate layer at the bottom and a fluffy cake-like topping. This decadent treat is perfect for satisfying your chocolate cravings. Ingredients: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 2 tablespoons cocoa powder 1/2 cup milk 1/3 cup unsalted butter, melted 1 teaspoon vanilla extract 1/4 cup unsweetened cocoa powder 3/4 cup brown sugar 1 1/2 cups boiling water Instructions: Preheat your oven to 350F 175C In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and 2 tablespoons of cocoa powder Stir in the milk, melted unsalted butter, and vanilla extract until you have a smooth batter Spread this batter evenly into a greased 9x9-inch baking dish In a separa...

This delightful dish from LeMoine Family Kitchen combines the briny goodness of mussels and clams with a flavorful white wine tomato broth. The combination of garlic, onion, and fresh parsley adds depth of flavor, making it a perfect seafood feast for any occasion. Ingredients: 2 lbs mussels, cleaned and debearded 2 lbs clams, cleaned 2 tbsp olive oil 4 cloves garlic, minced 1 small onion, finely chopped 1/2 cup white wine 1 can 14 oz diced tomatoes 2 cups seafood or chicken broth 1/4 cup fresh parsley, chopped Salt and pepper to taste Crusty bread for serving Instructions: Put olive oil in a big pot and heat it over medium-low heat Add the chopped onion and minced garlic Saut for about 3 to 4 minutes, until the onion is soft and smells good Add the white wine and let it cook for two minutes so that it gets a little less thick Add seafood or chicken broth and diced tomatoes...

This delicious vegan treat is a date milkshake with cardamom and cinnamon that will make you feel better. Dates are naturally sweet, and cardamom and cinnamon give it a warm, fragrant taste. Great for any time you want a cool drink Ingredients: 1 cup almond milk 5-6 dates, pitted 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1 tablespoon maple syrup or agave nectar 1/2 teaspoon vanilla extract 1-2 cups ice cubes Instructions: Put almond milk, dates with the pits removed, ground cardamom and cinnamon, maple syrup or agave nectar, and vanilla extract in a blender Mix until its smooth When you add the ice cubes, blend again until everything is smooth and creamy If you want, you can taste it and change how sweet or spicy it is Pour into glasses and serve right away

Enjoy these tasty chocolate mint cupcakes with swirl frosting. They are great for people on a low-carb, keto, paleo, or GAPS diet. These muffins are moist, full of flavor, and topped with a creamy peppermint frosting. They are made with almond flour and erythritol. Ingredients: 1 cup almond flour 1/4 cup cocoa powder 1/4 cup powdered erythritol 1 tsp baking powder 1/4 tsp salt 2 large eggs 1/4 cup coconut oil, melted 1/4 cup unsweetened almond milk 1 tsp vanilla extract 1/4 tsp peppermint extract 1/4 cup dark chocolate chips sugar-free or stevia sweetened 4 oz cream cheese, softened 2 tbsp powdered erythritol 1/4 tsp peppermint extract Green food coloring optional Instructions: Set the oven to 350F 175C and heat it up Cut cupcake liners to fit inside a muffin tin Put cocoa powder, baking powder, salt, and powdered erythritol in a bowl and mix them together Vanilla ...

These gluten-free and dairy-free espresso and sea salt cookies are the perfect accompaniment to your coffee break. The rich coffee flavor and a hint of sea salt create a delightful combination thats sure to satisfy your cravings. Ingredients: 1 cup almond flour 1/4 cup coconut flour 2 tablespoons espresso powder 1/4 cup coconut oil, melted 1/4 cup pure maple syrup 1 teaspoon vanilla extract 1/4 teaspoon sea salt 1/4 teaspoon baking soda Instructions: Preheat your oven to 350F 175C In a mixing bowl, combine almond flour, coconut flour, espresso powder, sea salt, and baking soda In a separate bowl, whisk together melted coconut oil, maple syrup, and vanilla extract Pour the wet mixture into the dry mixture and stir until a dough forms Line a baking sheet with parchment paper Scoop spoonfuls of cookie dough onto the prepared baking sheet, and use a fork to gently flatten each cookie...