Ingredients:

• 1/3 cup popcorn kernels


• 3 tablespoons coconut oil


• 2 tablespoons sriracha sauce


• 1 tablespoon lime juice


• Zest of 1 lime


• Salt to taste

Instructions:

In a large pot set over medium heat, warm the coconut oil

After adding the popcorn kernels, place a lid on it and give the pot a few shakes to ensure that the popping stops

As the popcorn pops, combine the lime juice and sriracha sauce in a small bowl

After the popcorn is finished, move it to a big bowl

Sprinkle salt and lime zest on top of the popcorn after drizzling it with the Sriracha lime mixture

For an even coat, toss

Enjoy and serve right away!

Ingredients:

• 1 lb red kidney beans, soaked overnight


• 1 lb smoked sausage, sliced


• 1 onion, finely chopped


• 1 bell pepper, diced


• 3 celery stalks, chopped


• 3 cloves garlic, minced


• 2 bay leaves


• 1 tsp dried thyme


• 1 tsp smoked paprika


• 1/2 tsp cayenne pepper


• Salt and black pepper to taste


• 4 cups chicken broth


• 4 cups cooked white rice


• Green onions, chopped, for garnish

Instructions:

In a large pot, combine soaked red beans, sausage, onion, bell pepper, celery, garlic, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper

Pour in chicken broth and bring to a boil

Reduce heat, cover, and simmer for 2-3 hours or until beans are tender, stirring occasionally

Mash some of the beans against the side of the pot to thicken the mixture

Adjust seasoning to taste

Serve the red beans over cooked white rice

Garnish with chopped green onions

Enjoy the authentic flavors of New Orleans Red Beans and Rice!

Ingredients:

• 1 cup raw cashews, soaked overnight and drained


• 1 cup unsweetened almond milk


• 2 tablespoons nutritional yeast


• 1 tablespoon lemon juice


• 2 cloves garlic


• 1 teaspoon onion powder


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 2 cups frozen spinach, thawed and drained


• 1/4 cup chopped water chestnuts


• 1/4 cup chopped artichoke hearts

Instructions:

Soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and black pepper should all be put in a blender

Mix until it's creamy and smooth

Move the creamy stuff to a bowl for mixing

When the spinach, water chestnuts, and artichoke hearts are all thawed, they should be mixed in well

Put the dip in the fridge for at least 30 minutes before you serve it

To go with it, you can use gluten-free crackers, chips, or vegetable sticks

Ingredients:

• 1 1/2 cups all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1/2 cup granulated sugar


• 1/4 cup brown sugar


• 1 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1 tsp ground cinnamon


• 1/2 cup unsalted butter, melted


• 2/3 cup buttermilk


• 2 large eggs


• 1 tsp vanilla extract


• 1/2 cup chocolate chips

Instructions:

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

In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon

In a separate bowl, mix the melted butter, buttermilk, eggs, and vanilla extract

Combine the wet and dry ingredients, and fold in the chocolate chips

Spoon the batter into the muffin tin, filling each cup about 2/3 full

Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

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

Enjoy your delicious Chocolate and Cinnamon Muffins!