Ingredients:

• 1 ripe papaya, peeled, seeded, and cubed


• 1 cup fresh spinach leaves


• 1/2 cup frozen pineapple chunks


• 1/2 cup Greek yogurt


• 1/2 cup coconut water


• 1 tablespoon honey optional


• Ice cubes optional

Instructions:

In a blender, mix the frozen pineapple chunks, Greek yogurt, fresh spinach leaves, and coconut water

Mix until it's creamy and smooth

You can add honey for sweetness or ice cubes for a colder texture if you want

Once more, blend until all the ingredients are well mixed

Place the Papaya Sunrise Green Smoothie in glasses and serve right away

Enjoy your healthy and refreshing smoothie!

Ingredients:

• 4 lbs chicken thighs, bone-in, skin-on


• 1/4 cup soy sauce


• 3 tbsp olive oil


• 3 tbsp brown sugar


• 2 tbsp thyme, dried


• 2 tbsp green onions, chopped


• 2 tbsp ginger, minced


• 2 tbsp garlic, minced


• 2 tbsp allspice, ground


• 1 tbsp cinnamon, ground


• 1 tbsp nutmeg, ground


• 1 tbsp cayenne pepper


• Salt and pepper to taste

Instructions:

Mix thyme, green onions, ginger, garlic, allspice, cinnamon, nutmeg, cayenne pepper, salt, and pepper in a bowl with soy sauce, olive oil, brown sugar, and brown sugar

Put the chicken thighs in a deep dish or a large ziplock bag

Cover the chicken with the jerk marinade by pouring it over it

For the best flavor, let it sit in the fridge for at least 4 hours or overnight

Warm up the grill over medium-high heat

Take the chicken out of the marinade and let the extra drip off

Grill chicken thighs for 6 to 8 minutes on each side, or until the chicken reaches 165F 74C inside and the skin is golden brown

Enjoy the tasty Grilled Jerk Chicken while it's still hot!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced


• 4 cups chicken broth


• 2 cups heavy cream


• 1 cup grated Parmesan cheese


• 1 cup diced onion


• 1 cup diced carrots


• 1 cup diced celery


• 1 teaspoon minced garlic


• 1/2 teaspoon dried thyme


• 1/2 teaspoon dried oregano


• Salt and pepper to taste


• 8 oz uncooked penne pasta

Instructions:

Diced chicken, chicken broth, heavy cream, Parmesan cheese, onion, carrots, celery, garlic, thyme, oregano, salt, and pepper should all be put in a slow cooker

Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours

Remove the lid and cook until the chicken is done and the vegetables are soft

Add the raw penne pasta about 30 minutes before serving

Keep cooking until the pasta is soft

If necessary, change the seasoning

Enjoy while hot!

Ingredients:

• 2 oranges, peeled and segmented


• 1 cup crumbled feta cheese


• 1 ripe avocado, diced


• 1 cup gluten-free tortilla strips


• 4 cups mixed salad greens


• 1/4 cup olive oil


• 2 tablespoons balsamic vinegar


• 1 teaspoon honey


• Salt and pepper to taste

Instructions:

In a large salad bowl, combine the mixed salad greens, orange segments, diced avocado, and crumbled feta cheese

In a separate small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing

Drizzle the dressing over the salad and toss gently to coat the ingredients evenly

Top the salad with gluten-free tortilla strips for a delightful crunch

Serve immediately and enjoy your delicious gluten-free salad!

Ingredients:

• 1 pizza dough, store-bought or homemade


• 2 tablespoons olive oil, divided


• 1/2 pound Italian sausage, casing removed


• 2 cups Yukon Gold potatoes, thinly sliced


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/2 cup ricotta cheese


• 1/2 cup mozzarella cheese, shredded


• 1/4 cup Parmesan cheese, grated


• 2 cloves garlic, minced


• 1/4 cup fresh parsley, chopped


• 1/2 teaspoon red pepper flakes optional


• 1/2 teaspoon dried oregano


• 1/2 teaspoon dried thyme


• 1/2 teaspoon dried rosemary


• 1/2 teaspoon dried basil


• 1/2 teaspoon dried sage

Instructions:

Warm up your oven to 475F 245C and put a baking sheet or pizza stone in it to heat up

Warm up 1 tablespoon of olive oil in a big pan over medium-high heat

Add the Italian sausage and use a spatula to break it up as you cook it until it is browned and done

The sausage is done when it's taken out of the pan and set aside

The last tablespoon of olive oil should be added to the same pan

Salt and black pepper should be added along with the thinly sliced potatoes

It will take about 10 to 12 minutes of stirring every now and then until the potatoes are soft and golden brown

Take the potatoes out of the pan and set them aside

On a lightly floured surface, roll out the pizza dough into the shape and thickness you want

Place the dough that has been rolled out on a sheet of parchment paper

Make sure the ricotta cheese is spread out evenly over the dough

Leave a little space around the edges for the crust

Along with the ricotta cheese, sprinkle the mozzarella and Parmesan cheeses on top

Spread the cooked Italian sausage and sauted potatoes out evenly on top of the cheese

On top of the toppings, sprinkle chopped fresh parsley, red pepper flakes if using, dried oregano, dried thyme, dried rosemary, dried basil, and dried sage

Carefully move the pizza from the parchment paper to the pizza stone or baking sheet that has been heated up in the oven

If you bake it for 10 to 12 minutes, the crust will turn golden brown and the cheese will bubble and turn a little brown

It's time to serve the pizza

Take it out of the oven and let it cool for a minute or two

Enjoy your Potato and Sausage Pizza Bianca with a twist that comes from Idaho!

Ingredients:

• 2 ripe bananas, frozen


• 1/4 cup creamy peanut butter


• 2 cups almond milk


• 2 tablespoons maple syrup


• 1 teaspoon vanilla extract


• 1/4 cup vegan chocolate chips


• 2 tablespoons oats

Instructions:

Put peanut butter, almond milk, maple syrup, vanilla extract, and frozen bananas in a blender

Mix until it's creamy and smooth

Toss the oats and vegan chocolate chips in the blender, and then pulse a few times to mix them in

Pour into glasses and serve right away