Ingredients:

• 4 cod fillets about 6 oz each
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• 1 pint cherry tomatoes, halved
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• 1/2 red onion, thinly sliced
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• 1/4 cup Kalamata olives, pitted
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• 2 tablespoons olive oil
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• 4 cloves garlic, minced
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• 1 teaspoon dried oregano
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• 1 teaspoon dried thyme
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

Start by heating the oven to 400F 200C

Chop up the garlic, add it to a large bowl with the olive oil, salt, pepper, and dried oregano and thyme

Then add the cherry tomatoes and red onion

Add toss to cover evenly

On a baking sheet, spread the vegetable mix out evenly

On both sides, salt and pepper the cod fillets

Season the cod fillets and then put them on top of the vegetables on the baking sheet

Bake the cod in a hot oven for 15 to 20 minutes, or until it's fully cooked and flaky when pierced with a fork

Before serving, sprinkle with fresh parsley

Ingredients:

• 1 lb linguine pasta
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• 1 lb large shrimp, peeled and deveined
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• 4 cloves garlic, minced
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• 1/4 cup butter
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• 1/4 cup olive oil
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• 1/4 cup fresh parsley, chopped
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• 1/4 cup dry white wine
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• 1/4 teaspoon red pepper flakes
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• Salt and pepper to taste
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• 1 lemon, juiced
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• Grated Parmesan cheese for serving
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Instructions:

Cook linguine according to package instructions until al dente

Drain and set aside

In a large skillet, melt butter and olive oil over medium heat

Add minced garlic and red pepper flakes, saut for 1-2 minutes until fragrant

Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side

Pour in the white wine and lemon juice, let it simmer for 2-3 minutes to reduce slightly

Toss in cooked linguine and chopped parsley, stir well to combine

Season with salt and pepper to taste

Serve hot with grated Parmesan cheese on top

Ingredients:

• 1 ripe avocado
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• 2 tablespoons instant coffee powder
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• 1 cup hot water
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• 2 tablespoons condensed milk
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• Ice cubes optional
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• Whipped cream optional
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• Cocoa powder for garnish optional
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Instructions:

Cut the ripe avocado in half, remove the pit, and scoop out the flesh into a blender

Add instant coffee powder to the blender

Pour in hot water to the blender

Blend the mixture until smooth and creamy

Add condensed milk to the blender and blend again until well combined

If you prefer iced coffee, you can add ice cubes to the blender and blend until the mixture is cold and frothy

Pour the avocado coffee into a glass

Optionally, top it with whipped cream and garnish with a sprinkle of cocoa powder

Serve immediately and enjoy your creamy avocado coffee!

Ingredients:

• 1 whole chicken, cut into pieces
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• 8 cups chicken broth
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• 2 carrots, sliced
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• 2 celery stalks, chopped
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• 1 onion, diced
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• 3 cloves garlic, minced
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• 1 cup flour
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• 2 eggs
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• 1 tablespoon fresh parsley, chopped
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• 1 tablespoon fresh thyme, chopped
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• Salt and pepper to taste
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Instructions:

In a large pot, bring the chicken broth to a boil

Add the chicken pieces, carrots, celery, onion, and garlic to the pot

Season with salt and pepper

Reduce heat to simmer and let it cook for 30 minutes or until chicken is cooked through

While the soup is simmering, prepare the homemade noodles

In a bowl, combine flour, eggs, parsley, and thyme

Mix until a dough forms

Roll out the dough on a floured surface and cut into thin strips for noodles

Add the homemade noodles to the simmering soup and cook for an additional 10 minutes or until noodles are tender

Adjust seasoning if needed and serve hot

Garnish with additional fresh herbs if desired

Ingredients:

• 4 chicken breasts, boneless and skinless
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• 2 tablespoons olive oil
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• 2 teaspoons paprika
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1 teaspoon dried thyme
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• 1 teaspoon salt
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• 1/2 teaspoon black pepper
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• 1 pound baby potatoes, halved
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• 2 bell peppers, sliced
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• 1 red onion, sliced
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• 1 tablespoon chopped fresh parsley, for garnish
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Instructions:

Preheat your oven to 400F 200C

In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper to create a marinade

Place the chicken breasts in a large ziplock bag or shallow dish, pour the marinade over them, and toss to coat

Let them marinate for at least 30 minutes in the refrigerator

On a sheet pan, arrange the halved baby potatoes, sliced bell peppers, and sliced red onion

Drizzle with a little olive oil and season with salt and pepper

Remove the chicken breasts from the marinade and place them on the sheet pan among the vegetables

Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, flipping the chicken halfway through cooking

Once done, remove from the oven and sprinkle with chopped fresh parsley for garnish

Serve hot and enjoy!

Ingredients:

• 6 cups raw kale, stems removed and chopped
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• 6 slices of bacon, chopped
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• 1/4 cup red onion, thinly sliced
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• 1/4 cup cherry tomatoes, halved
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• 1/4 cup grated Parmesan cheese
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• 2 tablespoons olive oil
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• 2 tablespoons red wine vinegar
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• 1 teaspoon Dijon mustard
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• Salt and pepper to taste
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Instructions:

Put the chopped kale in a big salad bowl

Toast the bacon pieces in a pan over medium-low heat until they are golden brown

With a slotted spoon, take the bacon out of the pan and set it on paper towels to drain

Put the olive oil, red wine vinegar, and Dijon mustard in the same pan that has the bacon fat

Heat it for about two minutes or until it's warm, stirring it well

Add the kale to the salad bowl and drizzle with the warm bacon vinaigrette

Pour the vinaigrette over the kale and mix the salad well

Slice the red onion, chop the cherry tomatoes, and grate the Parmesan cheese over the salad

Sprinkle to mix

Add salt and pepper to the salad as needed

Add the crispy bacon to the salad

The kale salad should be served right away while it's still warm

Ingredients:

• 1 oz Midori liqueur
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• 1 oz vodka
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• 1 kiwi, peeled and sliced
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• 1/2 green apple, diced
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• 1 oz fresh lime juice
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• 1/2 oz simple syrup
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• Club soda, to top
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Instructions:

Mix kiwi and green apple in a shaker

Voila, lime juice, simple syrup, and Midori liqueur should all be added

Put ice in the shaker and shake it well

Pour through a strainer into an ice-filled glass

Add club soda on top

Add a kiwi slice and an apple wedge as a garnish

Serve and have fun!

Ingredients:

• 2 cups almond flour
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• 1/4 cup coconut flour
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• 1/4 cup coconut sugar
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• 1 tablespoon ground cinnamon
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• 1/4 teaspoon salt
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• 1/4 cup coconut oil, melted
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• 3 tablespoons maple syrup
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• 2 teaspoons vanilla extract
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• 1/4 cup unsweetened almond milk
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• 1/4 cup raisins optional
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Instructions:

Set oven temperature to 175C 350F

Mix the almond flour, coconut flour, coconut sugar, salt, and cinnamon in a bowl

Stir in almond milk, vanilla extract, maple syrup, and melted coconut oil

Stir to form a dough

Using two pieces of parchment paper, roll out the dough to create a rectangle

If using, evenly distribute the raisins over the dough

Begin by rolling the dough into a log along its longest side

Cut into rolls that are 1 inch thick

Arrange the rolls on a parchment paper-lined baking sheet

Roast for 15 to 20 minutes, or until browned on top

Before serving, remove from oven and allow to cool slightly

Ingredients:

• 4 large potatoes, washed and diced
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• 2 tablespoons olive oil
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• 1 teaspoon garlic powder
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• 1 teaspoon dried rosemary
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• Salt and pepper to taste
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• Chopped fresh parsley for garnish
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Instructions:

Preheat your air fryer to 400F 200C for 5 minutes

In a large mixing bowl, combine the diced potatoes, olive oil, garlic powder, dried rosemary, salt, and pepper

Toss until the potatoes are evenly coated with the seasonings

Place the seasoned potatoes in the air fryer basket in a single layer

You may need to cook them in batches depending on the size of your air fryer

Cook the potatoes at 400F 200C for 15-20 minutes, shaking the basket every 5 minutes to ensure even cooking

They should be golden brown and crispy on the outside, and tender on the inside

Remove the roasted potatoes from the air fryer and garnish with chopped fresh parsley before serving

Enjoy your crispy holiday roasted potatoes as a side dish for your holiday meal!

Ingredients:

• For the crepes:
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• 1 cup all-purpose flour
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• 2 large eggs
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• 1 1/4 cups milk
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• 2 tablespoons melted butter
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• 2 tablespoons granulated sugar
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• 1/2 teaspoon vanilla extract
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• A pinch of salt
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• For the apple pie filling:
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• 2 apples, peeled, cored, and thinly sliced
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• 2 tablespoons butter
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• 1/4 cup brown sugar
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• 1/2 teaspoon ground cinnamon
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• 1/4 teaspoon nutmeg
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• For the rum butterscotch sauce:
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• 1/2 cup unsalted butter
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• 1 cup brown sugar
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• 1/2 cup heavy cream
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• 2 tablespoons dark rum
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• A pinch of salt
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• Additional toppings optional:
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• Whipped cream
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• Vanilla ice cream
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• Caramel sauce
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• Chopped nuts
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Instructions:

In a blender, combine the crepe Prep Time: 30 minutes