recipes

• ▢ 2 large eggplants diced
• ▢ 1 can 400g diced tomatoes
• ▢ ½ cup green olives sliced
• ▢ ¼ cup capers drained
• ▢ 1 small onion chopped
• ▢ 2 cloves garlic minced
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp red wine vinegar
• ▢ 1 tbsp tomato paste
• ▢ 1 tbsp sugar or keto-friendly substitute
• ▢ ½ tsp salt
• ▢ ¼ tsp black pepper
• ▢ ¼ tsp red pepper flakes optional
• ▢ ¼ cup fresh basil chopped

• ▢ 500 g cocktail sausages
• ▢ ½ cup ketchup
• ▢ ¼ cup brown sugar
• ▢ ¼ cup apple cider vinegar
• ▢ 1 tbsp soy sauce
• ▢ 1 tbsp Worcestershire sauce
• ▢ ½ tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ ¼ tsp chili flakes optional

• ▢ 1 can 400g pinto beans, mashed
• ▢ 1 tsp cumin
• ▢ ½ tsp garlic powder
• ▢ ½ cup sour cream
• ▢ ½ cup guacamole
• ▢ ½ cup salsa
• ▢ ½ cup shredded cheddar cheese
• ▢ ¼ cup black olives sliced
• ▢ ¼ cup green onions chopped
• ▢ 1 small tomato diced
• ▢ ½ tsp chili powder
• ▢ Salt and pepper to taste

For the Soup:

• ▢ 4 large onions thinly sliced
• ▢ 2 tbsp butter
• ▢ 1 tbsp olive oil
• ▢ 4 cups vegetable or beef broth
• ▢ 1 tsp thyme fresh or dried
• ▢ 1 bay leaf
• ▢ Salt and pepper to taste

For the Topping:

• ▢ 4 slices of baguette or crusty bread
• ▢ 200 g Gruyère cheese shredded
• ▢ 100 g Parmesan cheese grated

For the Crust:

• ▢ 1 package graham cracker crumbs or crushed digestive biscuits
• ▢ ¼ cup butter melted
• ▢ 2 tbsp sugar

For the Filling:

• ▢ 1 cup creamy peanut butter
• ▢ 1 cup heavy cream
• ▢ ¼ cup powdered sugar
• ▢ 1 tsp vanilla extract

For the Topping:

• ▢ ¼ cup mini chocolate chips
• ▢ ¼ cup chopped peanuts optional
• ▢ 2 tbsp melted chocolate for drizzle

For the Crust:

• ▢ 1 roll of sugar cookie dough or homemade cookie dough

For the Filling:

• ▢ 200 g cream cheese softened
• ▢ ¼ cup powdered sugar
• ▢ 1 tsp vanilla extract

For the Topping:

• ▢ ½ cup strawberries sliced
• ▢ ½ cup blueberries
• ▢ ½ cup kiwi peeled and sliced
• ▢ ½ cup mandarin orange segments fresh or canned
• ▢ ¼ cup pineapple chunks
• ▢ 1 tbsp honey optional, for drizzling

For the Pizza Base:

• ▢ 1 gluten-free pizza crust or traditional if preferred
• ▢ 1 tbsp olive oil

For the Toppings:

• ▢ 100 g basil pesto store-bought or homemade
• ▢ 200 g fresh mozzarella cheese sliced
• ▢ 2 tbsp pine nuts
• ▢ 1 tbsp fresh basil leaves chopped (for garnish)
• ▢ Salt and pepper to taste

For the Pizza Base:

• ▢ 1 gluten-free pizza crust or traditional if preferred
• ▢ 1 tbsp olive oil

For the Toppings:

• ▢ 150 g tomato sauce
• ▢ 200 g shrimp peeled and deveined
• ▢ ½ cup pineapple chunks drained
• ▢ 100 g mozzarella cheese shredded
• ▢ 1 tbsp olive oil
• ▢ ½ red onion thinly sliced
• ▢ 1 tbsp fresh cilantro chopped
• ▢ ½ tsp chili flakes optional
• ▢ Salt and pepper to taste

For the Pizza Base:

• ▢ 1 gluten-free pizza crust or traditional if preferred
• ▢ 1 tbsp olive oil

For the Toppings:

• ▢ 150 g tomato sauce
• ▢ 200 g mozzarella cheese shredded
• ▢ 1 bell pepper thinly sliced
• ▢ ½ red onion thinly sliced
• ▢ ¼ cup fresh basil leaves
• ▢ 1 tbsp olive oil for drizzling
• ▢ Salt and pepper to taste

For the Pizza Base:

• ▢ 1 gluten-free pizza crust or traditional if preferred
• ▢ 1 tbsp olive oil

For the Toppings:

• ▢ 100 g salami sliced
• ▢ 100 g ham sliced
• ▢ 100 g provolone cheese sliced
• ▢ 50 g mozzarella cheese shredded
• ▢ 2 tbsp olive tapenade or olive mix
• ▢ 2 tbsp sliced green olives
• ▢ 2 tbsp sliced black olives
• ▢ ¼ red onion thinly sliced
• ▢ 1 tbsp olive oil for drizzling