Ingredients:

• 2 cups almond flour
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• 1/2 cup coconut flour
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• 1/2 cup tapioca flour
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• 1/2 cup dried cranberries
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• 1/2 cup dried apricots, chopped
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• 1/2 cup chopped walnuts
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• 1/4 cup coconut oil, melted
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• 4 eggs
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• 1/4 cup honey
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon ground nutmeg
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• 1/2 teaspoon ground ginger
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• 1/2 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 teaspoon vanilla extract
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• Zest of one orange
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Instructions:

Set the oven temperature to 175C 350F

Grease a loaf pan and place parchment paper inside

Almond flour, coconut flour, tapioca flour, chopped walnuts, dried cranberries, and dried apricots should all be combined in a big mixing bowl

Melted coconut oil, eggs, honey, ground nutmeg, ground ginger, baking soda, salt, vanilla extract, and orange zest should all be combined in a different bowl

After adding the wet ingredients to the dry ingredients, thoroughly mix them together

After preheating the loaf pan, pour the batter into it and level the top

Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean

After taking the loaf out of the oven, let it cool in the pan for ten minutes before moving it to a wire rack to finish cooling

Slice and savor your Paleo Spiced Fruit Loaf after it has cooled!

Ingredients:

• 6 cups day-old bread cubes
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• 1 cup milk
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• 1 cup heavy cream
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• 4 large eggs
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• 1/2 cup granulated sugar
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• 1/4 cup unsweetened cocoa powder
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• 1 teaspoon vanilla extract
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• 1/2 cup semisweet chocolate chips
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• 1/2 cup chopped pecans
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• 1/2 cup caramel sauce
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• Whipped cream for serving
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Instructions:

In a large bowl, whisk together milk, heavy cream, eggs, sugar, cocoa powder, and vanilla extract

Add bread cubes to the mixture and toss to coat evenly

Stir in chocolate chips and pecans

Grease the slow cooker insert and pour the bread mixture into it

Drizzle caramel sauce over the top

Cover and cook on low for 3-4 hours or until set

Serve warm with whipped cream

Ingredients:

• 1 pound fresh crab meat, cooked and chopped
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• 1 cup fresh lime juice
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• 1/2 cup orange juice
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• 1/2 red onion, finely chopped
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• 1 jalapeo, seeded and minced
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• 1/4 cup chopped cilantro leaves
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• 1 avocado, diced
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• 1 tomato, diced
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• Salt and pepper to taste
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• Tortilla chips, for serving
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Instructions:

In a large bowl, combine the crab meat, lime juice, and orange juice

Let marinate in the refrigerator for at least 30 minutes

After marinating, add the red onion, jalapeo, cilantro, avocado, and tomato to the crab mixture

Season with salt and pepper to taste

Stir gently to combine all the ingredients

Chill the ceviche in the refrigerator for an additional 15-20 minutes to allow the flavors to meld

Serve the crab ceviche cold with tortilla chips for dipping

Ingredients:

• 4 cups mixed salad greens
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• 1 cup sliced strawberries
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• 1/2 cup sliced almonds
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• 1/4 cup thinly sliced red onion
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• 1 avocado, diced
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• 1/4 cup balsamic vinegar
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• 2 tablespoons olive oil
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• 1 tablespoon maple syrup
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• Salt and pepper to taste
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Instructions:

In a large bowl, combine the mixed salad greens, sliced strawberries, sliced almonds, thinly sliced red onion, and diced avocado

In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, salt, and pepper

Drizzle the dressing over the salad and toss gently to combine

Serve immediately

Ingredients:

• 1 pack of frozen acai puree
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• 1/2 banana
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• 1/2 cup frozen mixed berries
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• 1/4 cup almond milk
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• 1 tablespoon honey
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• 1/4 cup granola
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• Fresh berries, sliced banana, and shredded coconut for topping
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Instructions:

To soften the frozen acai pack, run it under warm water for a short time

Put the softened acai pack in a blender with some chunks of it

Put the almond milk, honey, half of the banana, and the frozen mixed berries into the blender

If you need to, add more almond milk as you blend until the mixture is thick and smooth

Place the acai mix in a bowl

Add granola, fresh berries, banana slices, and coconut shreds on top

Serve right away and enjoy!

Ingredients:

• 2 boneless, skinless chicken breasts
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• 1 cup dill pickle juice
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• 1 cup all-purpose flour
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• 1/2 cup buttermilk
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• 1 egg
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• 1 teaspoon paprika
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• 1/2 teaspoon garlic powder
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• 1/2 teaspoon salt
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• 1/2 teaspoon black pepper
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• 1/4 teaspoon cayenne pepper
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• 4 brioche buns
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• 4 slices American cheese
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• 4 pickle slices
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• Cooking spray
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Instructions:

Put the chicken breasts and pickle juice in a bag with a zipper top

Put the bag in the fridge for at least 30 minutes and up to 4 hours

In a small bowl, mix the flour, paprika, garlic powder, salt, black pepper, and cayenne pepper with a whisk

Add the buttermilk and egg to a different bowl and mix them together using a whisk

Take the chicken out of the pickle juice and use paper towels to dry it

First, dip each chicken breast in the flour mixture

Then, dip it in the buttermilk mixture

Finally, dip it back in the flour mixture and press it onto the chicken to make it stick

For 5 minutes, heat your air fryer up to 375F 190C

Spray some cooking spray on the air fryer basket

Cover the chicken breasts with bread crumbs and put them in the basket

Make sure they don't touch

Flip the chicken over every 15 to 25 minutes and air fry for another 20 to 25 minutes, or until it is golden brown and the internal temperature reaches 165F 74C

Just before the chicken is done, put a slice of American cheese on each breast to melt

In the air fryer, toast the brioche buns for one to two minutes, until they are just barely golden

Put a chicken breast on the bottom bun, then a pickle slice on top of it, and then the top bun on top of that

Make your own Chick-fil-A chicken sandwich, serve it hot, and enjoy!

Ingredients:

• 1 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1 cup packed brown sugar
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 cups all-purpose flour
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• 1/2 cup unsweetened cocoa powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 1 cup peanut butter chips
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• 1 cup semisweet chocolate chips
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• Flaky sea salt, for sprinkling
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Instructions:

Preheat your oven to 375F 190C

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

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

Stir in the vanilla extract

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the peanut butter chips and semisweet chocolate chips

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto baking sheets lined with parchment paper

Gently press down on each cookie dough ball with a fork to create a criss-cross pattern

Sprinkle a pinch of flaky sea salt on top of each cookie

Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers are still slightly soft

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely

Enjoy these delicious Salted Chocolate Peanut Butter Chip Cookies with a glass of milk or your favorite beverage!

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 tsp baking soda
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• 1/2 tsp salt
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• 1 cup buttermilk
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• 1/2 cup vegetable oil
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1 cup fresh raspberries
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• 1/2 cup semi-sweet chocolate chips
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Instructions:

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

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

Beat the eggs, vegetable oil, buttermilk, and vanilla extract thoroughly in a separate bowl

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

Take care not to blend too much

Mix the semi-sweet chocolate chips and fresh raspberries into the batter gently

Spoon the batter evenly into each cupcake liner, filling it to about two thirds of the way

A toothpick inserted into the center of a cupcake should come out clean after 18 to 20 minutes of baking in a preheated oven

Once the cupcakes are taken out of the oven, let them cool in the pan for a few minutes before moving them to a wire rack to finish cooling

After the cupcakes cool, frost them with your preferred chocolate ganache or raspberry frosting

Savor your mouthwatering Cupcakes with Raspberry Chocolate!

Ingredients:

• 8 oz cream cheese, softened
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• 1/4 cup powdered erythritol
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• 1/2 tsp vanilla extract
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• 1/4 cup coconut oil, melted
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• 1/2 cup raspberries, fresh or frozen
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Instructions:

Put the softened cream cheese in a bowl and beat it until it's smooth

After adding the vanilla extract and powdered erythritol, keep beating until everything is well mixed

The melted coconut oil should be added slowly while the mixture is being mixed until it is smooth and creamy

Add the raspberries slowly and carefully

Put the mix into silicone molds or mini muffin tin liners by spooning it in

You can freeze it for two hours or until it gets firm

Take them out of the molds when they are firm and put them in a container that won't let air in until you are ready to serve them