Ingredients:

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

• 4 boneless, skinless chicken breasts
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• 1/2 cup grated Parmesan cheese
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• 1/4 cup breadcrumbs
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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 basil
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• Salt and pepper to taste
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Instructions:

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

Cut up the garlic, oregano, basil, salt, and pepper, and put them in a small bowl

Add the breadcrumbs and mix them all together

Apply olive oil to each chicken breast, then coat it in the breadcrumb mixture and press it down to stick

Line a baking sheet with parchment paper and put the chicken breasts on it

Heat the oven to 400F

Put the chicken in and bake for 20 to 25 minutes, or until it is fully cooked and the coating is golden brown and crispy

Enjoy while hot!

Ingredients:

• 2 cups all-purpose flour
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• 1 cup granulated sugar
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• 1 tsp baking soda
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• 1/2 tsp salt
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• 1 cup almond milk
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• 1/3 cup vegetable oil
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• 2 tbsp apple cider vinegar
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• 2 tsp vanilla extract
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• 1-2 drops pink food coloring optional
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• 1 cup powdered sugar
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• 2 tbsp vegan butter, softened
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• 1 tsp vanilla extract
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• 1-2 tbsp almond milk
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Instructions:

Warm the oven up to 175F 350C

Butter and flour two 8-inch round cake pans

Mix the flour, sugar, baking soda, and salt in a large bowl with a whisk

Put almond milk, vegetable oil, apple cider vinegar, and vanilla extract in a different bowl and mix them together

Stir the wet and dry ingredients together until they are well mixed

If you want, you can add pink food coloring

Spread the batter out evenly in the cake pans that have been prepared

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let them cool in the pans for 10 minutes before moving them to wire racks to cool all the way through

Powdered sugar, vegan butter, vanilla extract, and almond milk should be mixed together until the frosting is really smooth and creamy

While the cakes are still cool, frost the bottom layer

Then, put the top layer on top and frost the sides and top of the cake

If you want, you can decorate with sprinkles or edible flowers

Ingredients:

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