Ingredients:

• 1 cup all-purpose flour
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• 1/2 cup butter, softened
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• 1/2 cup white sugar
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• 1/4 cup brown sugar
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• 1 egg
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• 1/2 teaspoon vanilla extract
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/2 cup chocolate chips
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• 1/4 cup chopped bamboo shoots canned and drained
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• 1/4 cup crushed black and white sesame seeds
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Instructions:

Set the oven to 350F 175C and heat it up

Mix the butter, white sugar, and brown sugar in a bowl until the mixture is smooth

Add the egg and vanilla extract and mix well

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

Add the dry ingredients to the wet ones one at a time and mix just until everything is combined

The chocolate chips, chopped bamboo shoots, and crushed sesame seeds should all be carefully mixed in

Place dough balls about the size of a tablespoon on a baking sheet

After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1 tsp baking soda
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• 1 tsp baking powder
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• 1/2 tsp salt
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• 3 ripe bananas, mashed
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• 1/2 cup brown sugar
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• 1/3 cup coconut oil, melted
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• 1/4 cup almond milk
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• 1 tsp vanilla extract
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• 1/2 cup rolled oats
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• 1/4 cup almonds, chopped
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• 2 tbsp brown sugar
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• 2 tbsp coconut oil, melted
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• 1/4 tsp cinnamon
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Instructions:

Preheat oven to 375F 190C

Line muffin tin with paper liners

In a large bowl, mix together flour, baking soda, baking powder, and salt

In another bowl, combine mashed bananas, brown sugar, melted coconut oil, almond milk, and vanilla extract

Add wet ingredients to dry ingredients and stir until just combined

In a small bowl, mix together rolled oats, chopped almonds, brown sugar, melted coconut oil, and cinnamon to make streusel topping

Spoon batter into prepared muffin tin, filling each cup about 3/4 full

Sprinkle streusel topping over each muffin

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Remove from oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely

Ingredients:

• 2 cups pumpkin puree
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• 1/2 cup maple syrup
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• 1/4 cup lemon juice
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• 1 tablespoon ground cinnamon
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• 1 teaspoon ground ginger
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• 1/2 teaspoon ground nutmeg
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• 1/4 teaspoon ground cloves
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• 6 cups water
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Instructions:

Put everything in a blender and blend until it's smooth

Put the mix in a big pot and heat it over medium-low

Repeat with the other ingredients

Simmer for 10 minutes, stirring every now and then

Take it off the heat and let it cool down a bit

Put the mixture through a fine-mesh sieve into a large bowl

Press down on the solids to get as much liquid out as you can

Put the juice that has been strained into a pitcher and chill it in the fridge

Enjoy it cold!

Ingredients:

• 1 lb ground beef
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• 1 onion, chopped
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• 1 can 10
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• 75 oz condensed tomato soup
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• 1 can 10
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• 75 oz condensed cream of mushroom soup
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• 1 cup sour cream
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• 2 cups egg noodles, cooked
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• 1 cup shredded cheddar cheese
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• Salt and pepper to taste
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Instructions:

Preheat oven to 350F 175C

In a skillet, brown the ground beef with chopped onion over medium heat until beef is no longer pink and onion is tender

Drain excess fat

In a large mixing bowl, combine the cooked ground beef mixture, condensed tomato soup, condensed cream of mushroom soup, sour cream, and cooked egg noodles

Season with salt and pepper to taste

Mix well

Transfer the mixture into a greased 9x13 inch baking dish

Sprinkle shredded cheddar cheese evenly over the top of the casserole

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until heated through and cheese is melted and bubbly

Once done, remove from oven and let it sit for a few minutes before serving

Serve hot and enjoy!

Ingredients:

• 1 lb chicken tenders
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• 1 cup crushed Doritos any flavor
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• 1/2 cup flour
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• 2 eggs
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• 1 tsp paprika
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• 1/2 tsp garlic powder
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• 1/2 tsp onion powder
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• Salt and pepper to taste
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• Cooking spray
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Instructions:

In a bowl, mix together the crushed Doritos, flour, paprika, garlic powder, onion powder, salt, and pepper

In a separate bowl, beat the eggs

Dip each chicken tender into the beaten eggs, ensuring it's fully coated

Roll the chicken tender in the Doritos mixture, pressing down to adhere the coating

Place the coated chicken tenders on a plate or tray

Preheat your air fryer to 375F 190C for 5 minutes

Spray the air fryer basket with cooking spray to prevent sticking

Arrange the coated chicken tenders in a single layer in the air fryer basket, leaving some space between them

Cook the chicken tenders in the air fryer for 10-12 minutes, flipping them halfway through, or until they are golden brown and cooked through

Remove the chicken tenders from the air fryer and let them cool slightly before serving

Serve with your favorite dipping sauce and enjoy!

Ingredients:

• 1 lb large shrimp, peeled and deveined
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• 1 tablespoon olive oil
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• 1 teaspoon ground cumin
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• 1 teaspoon paprika
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• 1/2 teaspoon garlic powder
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• 1/2 teaspoon onion powder
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• 1/4 teaspoon dried oregano
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• 1/4 teaspoon salt
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• 1/4 teaspoon pepper
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• 6 cups mixed greens
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• 1 cup diced pineapple
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• 1 cup diced mango
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• 1/2 cup diced red bell pepper
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• 1/4 cup chopped cilantro
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• 1/4 cup sliced green onions
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• 1 avocado, diced
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Instructions:

In a large bowl, toss shrimp with olive oil, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper until evenly coated

Heat a large skillet over medium-high heat

Add shrimp and cook until pink and opaque, about 2-3 minutes per side

In a small bowl, whisk together all ingredients for the citrus balsamic vinaigrette

In a large salad bowl, combine mixed greens, pineapple, mango, red bell pepper, cilantro, green onions, and avocado

Top salad with cooked shrimp

Drizzle citrus balsamic vinaigrette over the salad

Toss gently to combine and serve immediately

Ingredients:

• 4 chicken breasts
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• 1/4 cup honey
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• 2 tablespoons soy sauce
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• 2 tablespoons lemon juice
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• 1 tablespoon grated ginger
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• 2 cloves garlic, minced
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• Salt and pepper to taste
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• Sesame seeds for garnish
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• Chopped green onions for garnish
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Instructions:

Preheat oven to 375F 190C

In a small bowl, mix together honey, soy sauce, lemon juice, ginger, garlic, salt, and pepper

Place chicken breasts in a baking dish and pour the honey mixture over them, ensuring they are evenly coated

Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and juices run clear, basting occasionally with the sauce

Once cooked, remove chicken from the oven and sprinkle with sesame seeds and chopped green onions

Serve hot with rice or your favorite side dish

Ingredients:

• 2 cups almond flour
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• 1/4 cup coconut flour
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• 1/4 cup arrowroot flour
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/4 cup coconut oil, melted
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• 1/4 cup ghee, melted
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• 2 tablespoons honey
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• 2 large eggs
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• 1 teaspoon apple cider vinegar
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Instructions:

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Almond flour, coconut flour, arrowroot flour, baking soda, and salt should all be combined in a large mixing bowl

Melt the ghee, coconut oil, eggs, honey, and apple cider vinegar in a different bowl

Mixing until a dough forms, pour the wet ingredients into the dry ingredients

Form the dough into eight equal-sized biscuits with your hands, then arrange them on the baking sheet that has been preheated

Bake for 12 to 15 minutes, or until the biscuits are cooked through and golden brown, in a preheated oven

Before serving, take them out of the oven and let them cool slightly

Savor your delicious and nourishing breakfast of Paleo Morning Butter Biscuits!

Ingredients:

• 6 potatoes, peeled and diced
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 4 cups chicken or vegetable broth
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• 1 cup heavy cream
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• 1 cup shredded cheddar cheese
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• Salt and pepper to taste
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• Optional toppings: chopped green onions, bacon bits, sour cream
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Instructions:

In a slow cooker, combine diced potatoes, diced onion, minced garlic, and chicken or vegetable broth

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender

Using an immersion blender, blend the soup until smooth

Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the slow cooker

Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy

Season with salt and pepper to taste

Serve hot with optional toppings such as chopped green onions, bacon bits, and sour cream

Ingredients:

• 1 ripe banana
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• 2 tablespoons peanut butter
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• 1 cup almond milk
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• 1/2 cup Greek yogurt
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• 1 tablespoon honey
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• 1/2 teaspoon vanilla extract
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• 1/2 cup ice cubes
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Instructions:

Cut the ripe banana into slices

Mix everything together in a blender

Mix until it's creamy and smooth

Check the sweetness and make changes as needed

Put it in a glass and enjoy!