Ingredients:

• 4 cups mixed fall vegetables such as sweet potatoes, Brussels sprouts, carrots, and butternut squash, diced
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• 1/4 cup hemp seeds
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• 1/4 cup water
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• 2 tablespoons balsamic vinegar
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• 1 tablespoon maple syrup
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• 2 cloves garlic, minced
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• 1 tablespoon fresh sage, chopped
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• 1/4 cup unsweetened non-dairy milk such as almond or soy
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Instructions:

Preheat the oven to 400F 200C

Toss the diced fall vegetables with olive oil, salt, and pepper on a baking sheet

Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through

In a blender, combine the hemp seeds, water, balsamic vinegar, maple syrup, garlic, sage, and non-dairy milk

Blend until smooth and creamy, adding more water if necessary to achieve desired consistency

Once the vegetables are roasted, transfer them to a serving dish

Drizzle the creamy balsamic and sage hemp sauce over the roasted vegetables

Garnish with additional chopped sage if desired

Serve hot and enjoy!

Ingredients:

• 4 chicken thighs
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• 1 cup all-purpose flour
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• 1 teaspoon salt
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• 1 teaspoon black pepper
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• 1 teaspoon paprika
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• 1/2 teaspoon garlic powder
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• 1/2 cup buttermilk
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• 1/4 cup honey
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• 2 tablespoons unsalted butter
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• Oil for frying
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Instructions:

In a bowl, mix flour, salt, pepper, paprika, and garlic powder

Dip chicken thighs in buttermilk, then dredge in seasoned flour mixture

Heat oil in a frying pan over medium heat

Fry chicken until golden brown and cooked through, about 6-8 minutes per side

In a small saucepan, melt butter and honey together until combined

Brush honey butter mixture over fried chicken before serving

Ingredients:

• 1 cup couscous
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• 1 small Delicata squash, diced
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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• 1/2 cup fresh mint leaves, chopped
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• 1/2 cup crumbled feta cheese
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• Juice of 1 lemon
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• 2 tablespoons balsamic vinegar
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• 2 tablespoons honey
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• 1/4 cup toasted pine nuts
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• 1/4 cup dried cranberries
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Instructions:

Turn on the oven and heat it up to 400F 200C

Add the diced Delicata squash to a bowl and season with salt and pepper

Add 1 tablespoon of olive oil

Place it on a baking sheet and roast it for 20 to 25 minutes, or until it's soft and slightly caramelized

Wait for it to cool down

Bring 1 1/4 cups of water to a boil in a saucepan

Add the couscous, mix it in, cover, and take it off the heat

After 5 minutes, use a fork to fluff it up

Put the roasted Delicata squash, chopped mint leaves, crumbled feta cheese, toasted pine nuts, and dried cranberries in a large bowl

Add the honey, lemon juice, and the last tablespoon of olive oil to a different small bowl and mix them together using a whisk

Add this dressing to the salad and mix it all together

Add salt and pepper to the salad as needed

Delicata squash, mint, and feta should be added to a couscous salad

You can serve it cold or at room temperature

Have fun!

Ingredients:

• 1 block extra firm tofu, drained and pressed
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• 2 tablespoons nutritional yeast
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• 1 tablespoon olive oil
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• 1/2 onion, diced
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• 1 bell pepper, diced
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• 2 cloves garlic, minced
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• 1 teaspoon turmeric
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• 1/2 teaspoon cumin
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• Salt and pepper to taste
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• Fresh chopped parsley for garnish
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Instructions:

Crumble the pressed tofu into a bowl

In a separate bowl, mix together the nutritional yeast, turmeric, cumin, salt, and pepper

Heat olive oil in a skillet over medium heat

Add diced onion, bell pepper, and minced garlic

Cook until softened, about 5 minutes

Add the crumbled tofu to the skillet, then sprinkle the spice mixture over the tofu

Stir well to combine

Cook for an additional 5-7 minutes, stirring occasionally, until tofu is heated through and slightly browned

Adjust seasoning to taste

Serve hot, garnished with fresh chopped parsley

Enjoy!

Ingredients:

• 2 cups unsweetened almond milk
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• 2 chai tea bags
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• 2 tablespoons coconut oil
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• 1 tablespoon unsalted butter or ghee
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• 1/2 teaspoon ground cinnamon
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• 1/4 teaspoon ground ginger
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• 1/4 teaspoon ground cardamom
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• 1/8 teaspoon ground cloves
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• 1/8 teaspoon ground black pepper
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• 1-2 tablespoons erythritol or preferred keto sweetener optional
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• Whipped cream optional, for topping
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Instructions:

Over medium heat, warm the almond milk in a small saucepan without letting it boil

Warm up the almond milk and add the chai tea bags

Let them steep for 5 to 7 minutes

Get rid of the tea bags

Add ground cinnamon, ginger, cardamom, cloves, black pepper, erythritol if using, and mix well

You can use coconut oil, butter, or ghee

Whisk until everything is well mixed and foamy

Put the coffee into mugs and, if you want, top them with whipped cream

For decoration, sprinkle with more ground cinnamon

Have fun with your tasty keto chai latte!

Ingredients:

• 2 cups semi-sweet chocolate chips
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• 1 can 14 oz sweetened condensed milk
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• 1/2 cup unsalted butter
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• 1 cup graham cracker crumbs
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• 1 cup sweetened shredded coconut
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• 1 cup chopped pecans
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• 1/2 cup butterscotch chips
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• 1/2 cup white chocolate chips
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Instructions:

Put parchment paper around the edges of an 8x8-inch baking dish

Over medium heat, mix the unsalted butter and sweetened condensed milk in a saucepan

Add the semisweet chocolate chips and keep mixing until everything is melted and well mixed

Take the pan off the heat and add the graham cracker crumbs, coconut shreds, chopped pecans, butterscotch chips, and white chocolate chips

Spread the fudge mixture out evenly in the baking dish that has been prepared

Put the fudge in the fridge for at least two hours, or until it sets

When the fudge is set, use the parchment paper to take it out of the baking dish and cut it into squares

Serve and have fun!

Ingredients:

• 2 cups cooked chickpeas
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• 1 onion, finely chopped
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• 3 cloves garlic, minced
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• 1-inch piece ginger, grated
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• 2 tomatoes, chopped
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• 1 tablespoon oil
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• 1 teaspoon cumin seeds
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• 1 teaspoon coriander powder
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• 1/2 teaspoon turmeric powder
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• 1/2 teaspoon red chili powder
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• 1 teaspoon garam masala
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• Salt to taste
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• Fresh cilantro leaves for garnish
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Instructions:

Heat oil in a pan over medium heat

Add cumin seeds and let them splutter

Add chopped onions, garlic, and ginger

Saut until onions turn golden brown

Add chopped tomatoes and cook until they turn mushy

Add coriander powder, turmeric powder, red chili powder, and salt

Mix well

Add cooked chickpeas and garam masala

Mix until chickpeas are well coated with spices

Cook for 5-7 minutes, stirring occasionally

Garnish with fresh cilantro leaves

Serve hot with rice or naan

Ingredients:

• 1 large cauliflower, cut into florets
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• 1 cup all-purpose flour
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• 1 cup unsweetened almond milk
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• 1 cup bread crumbs
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• 1 cup buffalo sauce
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• 1 cup raw cashews, soaked for 4 hours
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• 1/2 cup water
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• 2 tablespoons nutritional yeast
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• 1 tablespoon apple cider vinegar
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• 1 teaspoon garlic powder
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• Salt and pepper to taste
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Instructions:

Preheat oven to 425F 220C

Line a baking sheet with parchment paper

In a bowl, mix flour and almond milk to create a batter

Dip cauliflower florets in batter, then coat with bread crumbs

Place on the prepared baking sheet

Bake cauliflower in the preheated oven for 25-30 minutes, or until crispy and golden brown

While cauliflower is baking, prepare the sauce by blending soaked cashews, water, nutritional yeast, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy

Once cauliflower is done, remove from oven and toss in buffalo sauce until fully coated

Serve crispy cauliflower buffalo wings with sour cashew cream sauce for dipping

Ingredients:

• 2 cups shredded cooked chicken breast
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• 1 cup canned green enchilada sauce
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• 1 cup shredded Monterey Jack cheese
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• 1/2 cup sour cream
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• 1/4 cup chopped fresh cilantro
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• 1/4 cup diced green chilies
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• 1/4 teaspoon garlic powder
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• Salt and pepper to taste
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• 6 large lettuce leaves for wraps
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Instructions:

Turn on your oven and heat it up to 375F 190C

Put the chicken shreds, green enchilada sauce, half of the cheese shreds, sour cream, cilantro, green chilies, garlic powder, salt, and pepper in a bowl

Put an equal amount of the chicken mixture on each lettuce leaf

Then, roll the leaves up tightly and place them in a baking dish seam-side down

Put the rest of the shredded cheese on top of the enchiladas

Put it in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese melts and bubbles

Serve hot, and if you want, top with extra cilantro