Ingredients:

• 1 1/2 cups vegan graham cracker crumbs


• 1/2 cup vegan butter, melted


• 2 cups vegan chocolate chips


• 3 cups vegan mini marshmallows


• 1/2 teaspoon vanilla extract

Instructions:

Preheat the oven to 350F 175C and line a 9x9 inch baking pan with parchment paper

In a medium bowl, combine the graham cracker crumbs and melted butter

Press the mixture into the bottom of the prepared baking pan

Bake the crust for 8-10 minutes, or until lightly golden brown

Remove from the oven and let cool slightly

Sprinkle the chocolate chips evenly over the crust

Next, layer the marshmallows on top of the chocolate chips

Return the pan to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown

Remove from the oven and let cool completely

Drizzle with melted chocolate and sprinkle with sea salt, if desired

Cut into bars and enjoy!

Ingredients:

• 1 cup spelt flour


• 1/2 cup shredded coconut


• 1/4 cup coconut oil


• 2 tablespoons maple syrup


• Pinch of salt


• 1 cup sour cream


• 1/4 cup honey


• 1 teaspoon vanilla extract


• 1 egg


• 8-10 fresh figs, sliced


• 2 tablespoons chopped pistachios

Instructions:

Warm the oven up to 175F 350C

Shaved coconut, coconut oil, maple syrup, and a pinch of salt should all be mixed together in a bowl until a dough forms

Cover the bottom and sides of a tart pan with dough by pressing it into them

For 10 to 12 minutes, or until just barely golden, bake the crust

Wait for it to cool down

Mix the honey, egg, sour cream, and vanilla extract in a different bowl using a whisk until the mixture is smooth

Put the sour cream mix into the tart crust that has been left to cool

Place the sliced figs on top of the sour cream mix

Add chopped pistachios on top of the figs

The tart should be baked for 25 to 30 minutes, or until the filling is set

Wait until it's cool to cut and serve

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced


• 2 cans 14 oz each artichoke hearts, drained and chopped


• 4 cups chicken broth


• 1 cup diced onion


• 1 cup diced carrots


• 1 cup diced celery


• 4 cloves garlic, minced


• 1 teaspoon dried thyme


• 1 teaspoon dried oregano


• 1/2 cup orzo pasta


• 1/4 cup freshly squeezed lemon juice


• Zest of 1 lemon


• Salt and pepper to taste


• Fresh parsley, chopped, for garnish

Instructions:

Place diced chicken, artichoke hearts, chicken broth, onion, carrots, celery, garlic, thyme, and oregano in a slow cooker

Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender

About 30 minutes before serving, stir in orzo pasta, lemon juice, and lemon zest

Season with salt and pepper to taste

Once orzo is cooked, serve hot, garnished with chopped fresh parsley

Ingredients:

• 2 lbs large shrimp, peeled and deveined


• 1/2 cup unsalted butter, melted


• 1/4 cup olive oil


• 4 cloves garlic, minced


• 2 tablespoons Worcestershire sauce


• 2 tablespoons lemon juice


• 1 tablespoon hot sauce


• 1 tablespoon smoked paprika


• 1 teaspoon dried oregano


• 1 teaspoon onion powder


• 1 teaspoon salt


• 1/2 teaspoon black pepper


• 1/2 teaspoon cayenne pepper


• Fresh parsley, chopped for garnish

Instructions:

Olive oil, Worcestershire sauce, lemon juice, hot sauce, dried oregano, onion powder, salt, black pepper, and cayenne pepper should all be mixed together in a bowl with a whisk

Put the shrimp in a plastic bag that can be closed again and again

Pour half of the marinade over the shrimp

Put the shrimp in the fridge for at least 30 minutes with the bag closed so the flavors can soak into the shrimp

Warm up the grill over medium-high heat

Put shrimp on skewers that have been marinated; save some of the marinade to baste the shrimp while it's cooking on the grill

Grill the shrimp for two to three minutes on each side, basting them with the marinade you saved, until they are opaque and just a little charred

Take the shrimp off the grill and put them on a platter to serve

Add chopped fresh parsley as a garnish and serve right away

Have fun with the best BBQ shrimp ever!

Ingredients:

• 2 cups cooked chicken, shredded


• 2 cups cooked pasta


• 1 cup mozzarella cheese, shredded


• 1/2 cup cheddar cheese, shredded


• 1/2 cup red onion, thinly sliced


• 1/2 cup bell pepper, diced


• 1/2 cup black olives, sliced


• 1/2 cup cherry tomatoes, halved


• 1/2 cup BBQ sauce


• 1/2 cup creamy Alfredo sauce


• 1 teaspoon garlic powder


• 1 teaspoon dried oregano


• Salt and pepper to taste


• Fresh parsley for garnish

Instructions:

Preheat oven to 375F 190C

In a large mixing bowl, combine shredded chicken, cooked pasta, mozzarella cheese, cheddar cheese, red onion, bell pepper, black olives, and cherry tomatoes

In a separate bowl, mix together BBQ sauce, creamy Alfredo sauce, garlic powder, dried oregano, salt, and pepper

Pour the sauce mixture over the pasta and chicken mixture

Toss until well combined

Transfer the mixture to a greased baking dish and spread it evenly

Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly

Remove from the oven and let it cool for a few minutes before serving

Garnish with fresh parsley and serve hot