Rose Marshmallows

These delightful marshmallows with a floral twist are delicate and fragrant. They have a distinct flavor and a soft, pillowy texture, making them ideal for giving or enjoying on their own.

Ingredients:

• 3/4 cup rose water
• 3 tablespoons unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 1/2 cup corn syrup
• 1/4 teaspoon salt
• 1/4 cup powdered sugar
• 1/4 cup cornstarch
• Pink food coloring optional

Instructions:

In a mixing bowl, combine the rose water and gelatin

Let it sit for about 10 minutes to allow the gelatin to soften

In a medium saucepan, combine the granulated sugar, corn syrup, and 1/2 cup of cold water

Heat over medium-high heat, stirring until the sugar dissolves

Once the sugar has dissolved, stop stirring and let the mixture come to a boil

Use a candy thermometer to monitor the temperature

Cook until it reaches 240F 115C

While the sugar syrup is cooking, lightly grease a 9x9-inch 23x23 cm baking pan and dust it with a mixture of powdered sugar and cornstarch

When the sugar syrup reaches 240F 115C, remove it from heat immediately

With an electric mixer on low speed, slowly pour the hot sugar syrup into the softened gelatin mixture

Gradually increase the mixer speed to high and beat for 10-12 minutes, or until the mixture becomes thick and fluffy

Add a few drops of pink food coloring if desired and continue to beat until the color is evenly distributed

Pour the marshmallow mixture into the prepared baking pan and smooth the top with a spatula

Dust the top with more powdered sugar and cornstarch mixture

Let the marshmallows set at room temperature for at least 4 hours, or overnight, until they are firm and no longer sticky

Once set, use a sharp knife or cookie cutters to cut the marshmallows into desired shapes

Toss the cut marshmallows in more powdered sugar and cornstarch mixture to prevent sticking

Enjoy your homemade rose marshmallows

Gluten-Free Low Carb Lasagna Meatballs

These low-carb meatballs are a tasty gluten-free take on traditional lasagna flavors. They are full of Italian herbs and cheeses. Theyre great for people who are on a low-carb or gluten-free diet.

Ingredients:

• 1 pound ground beef
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1/4 cup shredded mozzarella cheese
• 1 egg
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup marinara sauce gluten-free
• 1/2 cup shredded mozzarella cheese for topping
• Fresh basil leaves for garnish optional

Instructions:

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

Add almond flour, grated Parmesan cheese, ricotta cheese, shredded mozzarella cheese, egg, chopped fresh basil and parsley, salt, black pepper, garlic powder, and onion powder to a large bowl

Mix the ingredients together

Mix the ingredients together well until they are all evenly mixed in

Make meatballs out of the mixture that are about 1

5 inches across, and then put them on a baking sheet that has been lined with parchment paper

Warm the oven up and put the meatballs in it

Bake them for 15 to 20 minutes, or until they are fully cooked and have a golden brown crust

Take the meatballs out of the oven and let them cool down a bit

Put some marinara sauce in a separate dish that can go in the oven and cover the bottom with it

On top of the sauce, put the cooked meatballs

Cover the meatballs with the rest of the marinara sauce and top them with shredded mozzarella cheese

Put the dish back in the oven and bake for another 10 to 15 minutes, or until the cheese melts and bubbles

If you want, you can add fresh basil leaves as a garnish

Good luck with your gluten-free low-carb lasagna meatballs Serve them hot and enjoy

AIP Paleo Guacamole Grilled Turkey Sliders

These AIP Paleo Guacamole Grilled Turkey Sliders are a delicious and healthy alternative to traditional burgers. They are gluten-free, dairy-free, and perfect for those following the Autoimmune Protocol AIP diet. The juicy turkey sliders are topped with a flavorful guacamole that adds a creamy and zesty touch to every bite.

Ingredients:

• 1 lb ground turkey
• 1/2 cup mashed avocados
• 1/4 cup finely diced red onion
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon lime juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper omit for AIP
• 1/4 teaspoon ground cumin omit for AIP
• 1/4 teaspoon paprika omit for AIP
• 1 tablespoon coconut oil for grilling

Instructions:

In a mixing bowl, combine ground turkey, minced garlic, sea salt, and if not following AIP, ground black pepper, ground cumin, and paprika

Form the turkey mixture into small slider-sized patties, about 2-3 inches in diameter

Heat coconut oil in a grill pan or skillet over medium-high heat

Grill the turkey sliders for about 3-4 minutes per side or until cooked through and no longer pink in the center

While the sliders are cooking, prepare the guacamole by mashing avocados in a bowl and mixing in diced red onion, chopped cilantro, and lime juice

Season with a pinch of sea salt

Once the turkey sliders are cooked, remove them from the grill pan

Serve the turkey sliders with a generous dollop of guacamole on top

Enjoy your AIP Paleo Guacamole Grilled Turkey Sliders

Roasted Quinoa Spring Rolls with Spicy Peanut Sauce

These Roasted Quinoa Spring Rolls are a delicious and healthy way to enjoy a variety of fresh vegetables. The roasted quinoa adds a nutty flavor, and the spicy peanut sauce brings a delightful kick to each bite.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 12 spring roll wrappers
• 1 cup shredded carrots
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 1 cup purple cabbage, shredded
• 1/2 cup fresh cilantro leaves
• 1/4 cup mint leaves
• Sesame seeds for garnish optional

Instructions:

Before you start cooking, heat the oven to 375F 190C

Spread the cooked quinoa out on a baking sheet

Roast it for 10 to 15 minutes, or until it turns a light golden color

Let it cool down all the way

Put warm water in a big bowl

Each spring roll wrapper should be dipped for 5 to 10 seconds, or until it becomes soft

Open the wrapper and lay it out on a clean surface

Place the quinoa, carrots, cucumber, red bell pepper, purple cabbage, cilantro, and mint leaves in the middle

As you roll up the wrapper from the bottom, fold the sides in toward the middle

This will make a spring roll

Do this for the rest of the wrappers

In a bowl, mix together 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1-2 teaspoons Sriracha to make the spicy peanut sauce

You can dip the spring rolls in the spicy peanut sauce that you serve with them

Add sesame seeds as a garnish if you want

Best Darn Minestrone Soup Around

Enough to feed a small army, this recipe is very similar to Lellis Minestrone soup here in Detroit. Make sure you use a large stock pot, because this recipe is big, big, big

Japanese Cucumber Sunomono

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients.

Peanut Butter Cup Cookies III

These cookies are very peanut butter-y, with a mini peanut butter cup in the center. The kind with the cookie center is great in this recipe My mom got this recipe from a friend who is allergic to sugar So this poor soul makes treats and brings them to her friends to let her know if they are good or not.