Ingredients:

• 200g pasta
• 
  
• 2 golden zucchinis, thinly sliced
• 
  
• 1 cup sweet corn kernels
• 
  
• 1/4 cup fresh basil leaves, chopped
• 
  
• 2 cloves garlic, minced
• 
  
• 2 tablespoons olive oil
• 
  
• Salt and pepper to taste
• 
  
• Grated Parmesan cheese for serving optional
• 
  

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Mix in the garlic and cook until it smells good

Slice the zucchini and add it to the pan

Cook for 5 to 7 minutes, or until it's soft

Add chopped basil leaves and sweet corn kernels and mix well

Add two to three more minutes and cook until everything is hot

Toss the cooked pasta into the pan with the rest of the ingredients until everything is well mixed

Add pepper and salt to taste

If you want, you can serve it hot with grated Parmesan cheese on top

Ingredients:

• 1 lb thinly sliced roast beef
• 
  
• 4 slices Swiss cheese
• 
  
• 1/2 cup dill pickles, sliced lengthwise
• 
  
• 4 Cuban sandwich rolls or French bread
• 
  
• 4 tablespoons yellow mustard
• 
  
• 4 tablespoons mayonnaise
• 
  
• 4 tablespoons butter, softened
• 
  

Instructions:

Warm up a skillet or a panini press over medium heat

Cut the rolls or bread in half across the middle

On one half of each roll, put mustard

On the other half, put mayonnaise

Spread the Swiss cheese, pickles, and roast beef out evenly on the bottom halves of the rolls

Add the other halves of the rolls on top

Put butter on the outside of each sandwich

It should take about 4 to 5 minutes for the bread to turn golden brown and the cheese to melt after putting the sandwiches in the panini press or other pan

Enjoy while hot!

Ingredients:

• 1 block tofu, pressed and cut into cubes
• 
  
• 1/4 cup orange juice
• 
  
• 2 tbsp soy sauce
• 
  
• 1 tbsp sesame oil
• 
  
• 1 tbsp rice vinegar
• 
  
• 1 tbsp honey or maple syrup
• 
  
• 1 tsp grated ginger
• 
  
• 1 clove garlic, minced
• 
  
• 1 fennel bulb, thinly sliced
• 
  
• 1 orange, peeled and segmented
• 
  
• 2 cups mixed greens
• 
  
• 2 tbsp sesame seeds, toasted
• 
  
• Salt and pepper, to taste
• 
  

Instructions:

In a bowl, whisk together orange juice, soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic to make the marinade

Place tofu cubes in a shallow dish and pour marinade over them

Let marinate for at least 30 minutes, or up to 2 hours

Preheat oven to 400F 200C

Place marinated tofu cubes on a baking sheet lined with parchment paper

Bake for 20-25 minutes, flipping halfway through, until tofu is golden and crispy

In a large bowl, combine sliced fennel, orange segments, mixed greens, and toasted sesame seeds

Add baked tofu cubes to the salad

Season with salt and pepper, to taste

Toss everything together gently

Serve immediately and enjoy!

Ingredients:

• 1 lb Maine lobster meat
• 
  
• 8 slices thick-cut bread
• 
  
• 8 slices sharp cheddar cheese
• 
  
• 4 tbsp butter, softened
• 
  
• 1/4 cup mayonnaise
• 
  
• 2 tbsp ketchup
• 
  
• 1 tbsp Dijon mustard
• 
  
• 1/2 tsp Worcestershire sauce
• 
  
• 1/4 tsp garlic powder
• 
  
• 1/4 tsp onion powder
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a bowl, mix together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to make the Everything Sauce

Spread softened butter on one side of each slice of bread

Heat a skillet over medium heat

Place a slice of bread, butter side down, on the skillet

Layer with a slice of cheddar cheese, lobster meat, a generous dollop of Everything Sauce, and another slice of cheddar cheese

Top with another slice of bread, butter side up

Grill until golden brown and cheese is melted, about 3-4 minutes per side

Repeat with remaining ingredients to make additional sandwiches

Serve hot and enjoy!

Ingredients:

• 200g pasta
• 
  
• 2 golden zucchinis, thinly sliced
• 
  
• 1 cup sweet corn kernels
• 
  
• 1/4 cup fresh basil leaves, chopped
• 
  
• 2 cloves garlic, minced
• 
  
• 2 tablespoons olive oil
• 
  
• Salt and pepper to taste
• 
  
• Grated Parmesan cheese for serving optional
• 
  

Instructions:

Follow the directions on the package to cook the pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Mix in the garlic and cook until it smells good

Slice the zucchini and add it to the pan

Cook for 5 to 7 minutes, or until it's soft

Add chopped basil leaves and sweet corn kernels and mix well

Add two to three more minutes and cook until everything is hot

Toss the cooked pasta into the pan with the rest of the ingredients until everything is well mixed

Add pepper and salt to taste

If you want, you can serve it hot with grated Parmesan cheese on top

Ingredients:

• 2 cups almond flour
• 
  
• 1/2 cup cocoa powder
• 
  
• 1/2 cup coconut sugar
• 
  
• 1/4 cup coconut flour
• 
  
• 1/4 cup tapioca flour
• 
  
• 1/4 cup melted coconut oil
• 
  
• 3 large eggs
• 
  
• 1/2 cup almond milk
• 
  
• 1 tsp vanilla extract
• 
  
• 1 tsp baking soda
• 
  
• 1/2 tsp salt
• 
  
• 1/2 cup dairy-free chocolate chips
• 
  
• 1/2 cup marshmallows gluten-free
• 
  
• 1/4 cup crushed gluten-free graham crackers
• 
  

Instructions:

Preheat oven to 350F 175C

Grease a 9-inch round cake pan and line with parchment paper

In a large mixing bowl, combine almond flour, cocoa powder, coconut sugar, coconut flour, tapioca flour, baking soda, and salt

In a separate bowl, whisk together melted coconut oil, eggs, almond milk, and vanilla extract

Gradually add wet ingredients to dry ingredients, stirring until well combined

Fold in chocolate chips

Pour batter into the prepared cake pan

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Remove cake from oven and sprinkle marshmallows and crushed graham crackers over the top

Return cake to oven and bake for an additional 5 minutes, or until marshmallows are lightly toasted

Allow the cake to cool slightly before serving

Ingredients:

• 1 cup granulated sugar
• 
  
• 6 tablespoons unsalted butter
• 
  
• 1/2 cup heavy cream
• 
  
• 1 teaspoon sea salt
• 
  
• 2 cups vanilla ice cream
• 
  

Instructions:

Melt the sugar over medium heat in a heavy-bottomed saucepan while stirring all the time with a rubber spatula or wooden spoon

As soon as the sugar melts and turns amber, add the butter

Keep an eye on it because it will start to bubble

It will take about two to three minutes of stirring to melt the butter into the caramel

Slowly add the heavy cream while stirring all the time

The mixture will bubble very quickly

After one minute of boiling, take the sauce off the heat and stir in the sea salt

Take a short break and let the caramel sauce cool down before you use it

Put vanilla ice cream in bowls or cones using a spoon

Put the warm caramel sauce with salt on top of the ice cream

Serve right away and enjoy!

Ingredients:

• 1 block tofu, pressed and cut into cubes
• 
  
• 1/4 cup orange juice
• 
  
• 2 tbsp soy sauce
• 
  
• 1 tbsp sesame oil
• 
  
• 1 tbsp rice vinegar
• 
  
• 1 tbsp honey or maple syrup
• 
  
• 1 tsp grated ginger
• 
  
• 1 clove garlic, minced
• 
  
• 1 fennel bulb, thinly sliced
• 
  
• 1 orange, peeled and segmented
• 
  
• 2 cups mixed greens
• 
  
• 2 tbsp sesame seeds, toasted
• 
  
• Salt and pepper, to taste
• 
  

Instructions:

In a bowl, whisk together orange juice, soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic to make the marinade

Place tofu cubes in a shallow dish and pour marinade over them

Let marinate for at least 30 minutes, or up to 2 hours

Preheat oven to 400F 200C

Place marinated tofu cubes on a baking sheet lined with parchment paper

Bake for 20-25 minutes, flipping halfway through, until tofu is golden and crispy

In a large bowl, combine sliced fennel, orange segments, mixed greens, and toasted sesame seeds

Add baked tofu cubes to the salad

Season with salt and pepper, to taste

Toss everything together gently

Serve immediately and enjoy!

Ingredients:

• 1 cup frozen blueberries
• 
  
• 1 ripe banana
• 
  
• 1/2 cup Greek yogurt
• 
  
• 1/2 cup milk any type
• 
  
• 2 tablespoons honey
• 
  
• 1 teaspoon vanilla extract
• 
  
• Ice cubes optional
• 
  

Instructions:

A ripe banana, Greek yogurt, milk, honey, and vanilla extract should all be put in a blender

If you want a thicker consistency, add ice cubes and blend until smooth and creamy

Place the smoothie in glasses and, if you want, add more honey to swirl it around for extra sweetness

Serve right away and enjoy!

Ingredients:

• 1 lb Maine lobster meat
• 
  
• 8 slices thick-cut bread
• 
  
• 8 slices sharp cheddar cheese
• 
  
• 4 tbsp butter, softened
• 
  
• 1/4 cup mayonnaise
• 
  
• 2 tbsp ketchup
• 
  
• 1 tbsp Dijon mustard
• 
  
• 1/2 tsp Worcestershire sauce
• 
  
• 1/4 tsp garlic powder
• 
  
• 1/4 tsp onion powder
• 
  
• Salt and pepper to taste
• 
  

Instructions:

In a bowl, mix together mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to make the Everything Sauce

Spread softened butter on one side of each slice of bread

Heat a skillet over medium heat

Place a slice of bread, butter side down, on the skillet

Layer with a slice of cheddar cheese, lobster meat, a generous dollop of Everything Sauce, and another slice of cheddar cheese

Top with another slice of bread, butter side up

Grill until golden brown and cheese is melted, about 3-4 minutes per side

Repeat with remaining ingredients to make additional sandwiches

Serve hot and enjoy!