Gluten-Free Ninja Foodi Baby Back Ribs

These succulent gluten-free baby back ribs cooked in the Ninja Foodi are fall-off-the-bone tender with a perfect balance of smoky and sweet flavors. Theyre easy to make and perfect for a delicious family dinner or a backyard barbecue.

Ingredients:

• 2 racks baby back ribs
• 1 cup gluten-free barbecue sauce
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions:

Remove the membrane from the back of the ribs

In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create a rub

Rub the spice mixture onto both sides of the ribs

Pour 1 cup of water into the Ninja Foodi pot and insert the reversible rack

Place the ribs on the rack, bone-side down

Close the Ninja Foodi lid and set the pressure release valve to Seal

Select Pressure Cook and set the timer for 25 minutes

Once the timer goes off, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure

Preheat the broil function of the Ninja Foodi

Brush the ribs with gluten-free barbecue sauce

Place the ribs back in the Ninja Foodi, bone-side down, and broil for 3-5 minutes or until the sauce caramelizes and becomes sticky

Remove the ribs from the Ninja Foodi, let them rest for a few minutes, then slice and serve

Skinny Pumpkin Quinoa Muffins

Skinny Pumpkin Quinoa Muffins are a wholesome and satisfying treat, perfect for breakfast or snacking. Packed with nutritious ingredients like quinoa and pumpkin puree, these muffins are vegan and bursting with flavor.

Ingredients:

• 1 cup cooked quinoa
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup whole wheat flour

Instructions:

Preheat oven to 350F 175C and grease a muffin tin or line with paper liners

In a large mixing bowl, combine cooked quinoa, pumpkin puree, maple syrup, applesauce, almond milk, and vanilla extract

Add pumpkin pie spice, baking powder, baking soda, and salt, and mix well

Gradually add whole wheat flour, stirring until just combined

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

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean

Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely

Enjoy these delicious Skinny Pumpkin Quinoa Muffins

Roasted Cabbage Steaks with Apple Walnut Dressing

In this recipe, roasted cabbage is mixed with an apple walnut dressing that is both sweet and sour. This dish is easy to make and tastes great. Its great for a cozy dinner or a special event.

Ingredients:

• 1 head of cabbage
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 apple, diced
• 1/4 cup walnuts, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons water
• 1 tablespoon chopped fresh parsley

Instructions:

Preheat oven to 400F 200C

Slice the cabbage into thick steaks, about 1 inch thick, and place them on a baking sheet lined with parchment paper

Brush both sides of the cabbage steaks with olive oil and season with salt and pepper

Roast in the preheated oven for 25-30 minutes, flipping halfway through, or until the edges are crispy and golden brown

While the cabbage is roasting, prepare the dressing

In a small bowl, whisk together the diced apple, chopped walnuts, apple cider vinegar, maple syrup, Dijon mustard, water, and chopped parsley

Once the cabbage steaks are done roasting, drizzle the dressing over the top before serving

Garnish with additional chopped parsley if desired

Serve hot and enjoy

Keto Flaky Pie Crust

A flaky and delicious pie crust made with almond and coconut flour, perfect for low-carb and keto diets. This gluten-free crust is versatile and pairs well with sweet or savory fillings.

Ingredients:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 large egg
• 2 tablespoons cold water

Instructions:

Preheat oven to 350F 175C

In a food processor, pulse almond flour, coconut flour, xanthan gum, and salt until combined

Add cold cubed butter and pulse until mixture resembles coarse crumbs

In a small bowl, beat egg and cold water together

Pour egg mixture into the food processor and pulse until dough comes together

Transfer dough onto a clean surface and form into a ball

Place dough between two sheets of parchment paper and roll out into a circle, about 1/4 inch thick

Remove the top parchment paper and carefully transfer the crust to a pie dish

Press the crust gently into the dish and trim any excess dough from the edges

Prick the bottom of the crust with a fork to prevent air bubbles

Bake in the preheated oven for 12-15 minutes, or until lightly golden

Remove from oven and let cool before filling

Cabernet Chicken with Mushroom Sauce

This Cabernet Chicken with Mushroom Sauce is a delightful dish that pairs perfectly with a bottle of Cabernet Sauvignon wine. The rich flavors of the wine-infused mushroom sauce complement the tender chicken breasts, creating a comforting and elegant meal for any occasion.

Ingredients:

• 4 chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup Cabernet Sauvignon wine
• 1 cup chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Fresh parsley for garnish

Instructions:

Add salt and pepper to the chicken breasts

Warm up the olive oil in a big pan over medium-low heat

It will take about 6 to 8 minutes per side for the chicken breasts to turn golden brown after you add them

Take the chicken out of the pan and set it aside

Put minced garlic and diced onion in the same pan

For about two minutes, saut until the food smells good

Put mushrooms slices in the pan and cook for about 5 minutes, or until they dry out and turn golden brown

Use Cabernet Sauvignon wine to deglaze the pan and scrape up any browned bits on the bottom

Then add the chicken broth and bring it all to a low boil

Slowly melt the butter in a small saucepan

To make a roux, whisk in the all-purpose flour

For one to two minutes, until lightly golden

Whisk the roux into the mushroom sauce slowly while stirring it into the pan all the time until it gets thick

Put the chicken breasts back in the pan with the sauce

Simmer for another 5 to 7 minutes, until the chicken is fully cooked and the sauce is hot

Before serving, sprinkle with fresh parsley

Vegan Chocolate Chip Cookie Dough Truffles

These vegan chocolate chip cookie dough truffles are a delightful no-bake treat, perfect for satisfying your sweet tooth. They are easy to make and require just a handful of ingredients.

Ingredients:

• 1 1/2 cups of almond flour
• 1/4 cup of maple syrup
• 1/4 cup of coconut oil melted
• 1 teaspoon of vanilla extract
• 1/4 cup of vegan chocolate chips
• Pinch of salt

Instructions:

In a mixing bowl, combine almond flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt

Fold in vegan chocolate chips until evenly distributed

Form the dough into small truffle-sized balls and place them on a parchment-lined baking sheet

Chill the truffles in the refrigerator for about 30 minutes to firm up

Once chilled, enjoy your vegan chocolate chip cookie dough truffles

Spiced Pumpkin Macarons

Spiced Pumpkin Macarons are a delightful autumn treat that combines the flavors of pumpkin and warm spices in delicate, crispy shells. Perfect for Halloween, Thanksgiving, or any fall gathering.

Ingredients:

• 1 cup almond flour
• 1 cup powdered sugar
• 2 large egg whites
• 1/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 cup pumpkin puree
• Orange food coloring optional
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet

In a mixing bowl, sift together almond flour, powdered sugar, and spices

Put aside

Beat the egg whites in a different bowl until frothy, then gradually beat in the granulated sugar

Until stiff peaks form, beat

Incorporate the pumpkin puree, vanilla extract, and a small amount of orange food coloring if preferred thoroughly into the egg white blend

Mix the dry ingredients into the pumpkin mixture gradually until the batter becomes smooth and has the consistency of ribbons

After pouring the batter into a piping bag fitted with a round tip, place tiny macaronsleaving space between themonto the baking sheet that has been ready

After giving the baking sheet a few taps on the counter to get rid of any air bubbles, give the macarons a good 20 to 30 minutes to rest so a skin can form

Bake for 15 to 18 minutes, or until the macarons are set and have a slight crunch, in the preheated oven

For even baking, turn the baking sheet halfway through

Take the macarons out of the oven and allow them to cool fully on the baking sheet

Carefully take them off the parchment paper once they have cooled

Sort the macarons into pairs according to size, then sandwich your preferred filling between them such as pumpkin butter or cream cheese frosting

To let the flavors meld, store in the refrigerator in an airtight container for at least 24 hours

Savor your mouthwatering Macarons with Spiced Pumpkin