Ingredients:

• 8 rice paper wrappers
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• 1 cup cooked rice noodles
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• 1 cup cooked and shredded chicken breast
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• 1 cup thinly sliced red bell pepper
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• 1 cup shredded carrots
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• 1 cup bean sprouts
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• 1/4 cup chopped fresh cilantro
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• 1/4 cup chopped roasted peanuts
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• 8 large lettuce leaves
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• Lime wedges for serving
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• Peanut sauce for dipping
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Instructions:

Soak the rice paper wrappers in warm water for about 10 seconds until they become pliable

Place them on a clean kitchen towel or damp paper towels to prevent sticking

Lay a lettuce leaf on each rice paper wrapper, leaving about 1 inch of space on each side

Layer the cooked rice noodles, shredded chicken, red bell pepper, carrots, bean sprouts, cilantro, and roasted peanuts on top of the lettuce leaf in each wrapper

Fold the sides of the wrapper over the filling and then tightly roll it up from the bottom, similar to rolling a burrito

Repeat the process for the remaining wrappers and ingredients

Serve the healthy Pad Thai spring rolls with lime wedges and peanut sauce for dipping

Enjoy your delicious and nutritious spring rolls!

Ingredients:

• 4 chicken breasts
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• 1 cup cranberries
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• 1/4 cup orange juice
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• 2 tablespoons honey
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• 1 tablespoon balsamic vinegar
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• 1 tablespoon olive oil
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• Salt and pepper to taste
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Instructions:

Preheat oven to 375F 190C

Season chicken breasts with salt and pepper

In a small saucepan, combine cranberries, orange juice, honey, and balsamic vinegar

Cook over medium heat until cranberries burst and sauce thickens, about 10 minutes

Heat olive oil in a skillet over medium-high heat

Brown chicken breasts on both sides, about 3-4 minutes per side

Transfer chicken breasts to a baking dish

Pour cranberry sauce over the chicken

Bake in preheated oven for 20-25 minutes or until chicken is cooked through

Serve chicken with cranberry sauce spooned over the top

Ingredients:

• 2 cups grated potatoes
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• 1/4 cup grated Parmesan cheese
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• 2 tablespoons olive oil
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• 4 large eggs
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• Salt and pepper to taste
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• Chopped fresh chives optional, for garnish
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Instructions:

Start by heating the oven to 400F 200C

Grate the potatoes and add the Parmesan cheese to a bowl

Put olive oil in a muffin tin to grease it

Spread the potato mixture out evenly in the muffin tins and press it into the bottom and up the sides to make a nest-like shape

Place the potato nests in an oven that has already been heated

Bake for 15 to 20 minutes, or until they begin to turn golden brown and crispy

Put a small egg into each potato nest and season with salt and pepper

For another 10 to 12 minutes, or until the egg whites are set but the yolks are still a little runny, bake the eggs

If you want, you can add chopped fresh chives as a garnish

Use a spoon to take the nests out of the muffin tin and serve them hot

Ingredients:

• 1 ripe banana
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• 1/2 cup mixed berries strawberries, blueberries, raspberries
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• 1 cup milk any type
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• 1/2 cup yogurt
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• 2 tablespoons honey
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• 1/2 teaspoon vanilla extract
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• Ice cubes optional
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Instructions:

Peel and slice the ripe banana

Add the banana, mixed berries, milk, yogurt, honey, and vanilla extract to a blender

If desired, add a few ice cubes for a colder shake

Blend until smooth and creamy

Pour the milkshake into a glass and serve immediately

Optional: Garnish with additional berries or a drizzle of honey

Ingredients:

• 5 cloves garlic, minced
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• 1 onion, chopped
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• 3 carrots, diced
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• 2 celery stalks, chopped
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• 1 tablespoon olive oil
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• 6 cups vegetable broth
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• 1 cup dried green lentils
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• 1 teaspoon dried thyme
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• 1 teaspoon dried rosemary
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• Salt and pepper to taste
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Instructions:

In a large pot, heat olive oil over medium heat

Add minced garlic and chopped onion, saut until fragrant and onions are translucent

Stir in diced carrots and chopped celery, cook for another 5 minutes

Add vegetable broth, dried lentils, thyme, rosemary, salt, and pepper

Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender

Adjust seasoning if needed

Serve hot and enjoy the immune-boosting benefits of garlic!

Ingredients:

• 1 cup rolled oats
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• 1/2 cup almond flour
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• 2 tablespoons maple syrup
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• 1 tablespoon coconut oil, melted
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• 1 tablespoon matcha powder
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• 1 teaspoon vanilla extract
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• Pinch of salt
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Instructions:

Put rolled oats, almond flour, matcha powder, and salt in a food processor and blend them together

Pulse until the food is very small

Mix in the vanilla extract, maple syrup, and melted coconut oil

Process until everything is well mixed and the mixture looks like dough

Roll the dough into small balls with your hands and put them on a baking sheet that has been lined with parchment paper

Put the matcha balls in the fridge for at least 30 minutes to make them firm

When it's firm, serve and enjoy!

Ingredients:

• 1 cup almond butter
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• 3/4 cup maple syrup
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• 1/4 cup cocoa powder
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• 1 teaspoon vanilla extract
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• 1/4 teaspoon sea salt
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• 1/2 cup dark chocolate chips
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Instructions:

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

Put almond butter, maple syrup, cocoa powder, vanilla extract, and sea salt in a bowl and mix them together

Mix it well until it's smooth

The dark chocolate chips should be carefully mixed in

Put the batter in an 8x8-inch baking dish that has been greased

After the oven is hot, bake for 25 to 30 minutes, or until the edges are set and the middle is just a little firm

Let the brownies cool all the way down before cutting them into squares

Ingredients:

• 2 cups almond flour
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• 1/4 cup coconut flour
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• 1/2 cup coconut sugar
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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 large egg
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• 2 tablespoons fresh lemon juice
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• 1 tablespoon lemon zest
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• 1/2 cup dried cranberries
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Instructions:

Warm the oven up to 175F 350C

Put parchment paper on the bottom of a baking sheet

Mix coconut sugar, baking soda, salt, almond flour, and coconut flour together in a large bowl using a whisk

With the dry ingredients still together, add the egg, lemon juice, and lemon zest

Mix everything together well

Dried cranberries should be added

Using a cookie scoop or spoon, drop dough balls at least one inch apart onto the baking sheet that has been prepared

Use the palm of your hand to gently press down on each cookie

Put it in the oven for 10 to 12 minutes, or until the edges turn golden brown

Take it out of the oven and let it cool for 5 minutes on the baking sheet

Then, move it to a wire rack to finish cooling

Ingredients:

• 2 sweet potatoes, cooked and mashed
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• 8 oz cream cheese, softened
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• 1 cup heavy cream
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• 1 cup milk
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• 1 cup sugar
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• 1 tsp vanilla extract
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• 1/2 tsp cinnamon
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• 1/4 tsp nutmeg
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Instructions:

Mash sweet potatoes and softened cream cheese together in a bowl until the mixture is smooth

Heavy cream, milk, sugar, vanilla extract, cinnamon, and nutmeg should all be added

Mix everything together well

Put the mixture into an ice cream maker and churn it according to the machine's directions until it gets thick

Put the ice cream in a container that can go in the freezer

Freeze it for at least 4 hours, or until it is firm

Serve and have fun!