Homemade Gluten-Free Carrot Cake- Scratch made and gluten-free! Lower in carbs. Lower in sugar. Still delish.

An egg ‘pancake’ that’s cooked in a skillet and usually topped with a brown soy sauce laden gravy.

A grain-free, gluten-free, keto, low carb granola that is quick and easy to make!

The cake is perfectly light and fluffy with just the right blend of sweet and spice!

One of the BEST ways to use up leftovers from the Holidays!

Snickerdoodle Cookies, a sweet treat for you that’s full of pumpkin awesomeness!

Scones inspired by the sweet sugar taste of sugar cookies!

Fluffy egg whites with bacon, cheese, and chives baked together with the yolk!

Zombie & Monster Men Cut-Out Sugar Cookies – Lightened up and taste amazing!

We’re talking spinach, butternut squash, chicken, and plenty of pesto to boot.

Under 100 calories in a serving of this soup! It’s vegetarian, loaded with the harvest of Fall, and completely hearty.

Healthy Pumpkin Spice Bread – Pumpkin, spice, and everything nice!

Instant Pot Asian Sweet Chili Chicken is to-die-for! It cooks up in just about 45 minutes in the Instant Pot too.

The breakfast game is strong with this one. Check it; black beans, eggs, cheese, bacon, pico, yum!

Vegan Lentil Taco Salad Bowls. Loaded up with taco spiced lentils and piled high with avocado, tomato, corn, and homemade tortilla strips.

Made with cauliflower, cheese, and enough milk and seasoning to make you think it’s the real deal!