Wellnutrion

2 cups washed, sliced ​​strawberries 1.5 cups of coconut milk ½ cup honey or maple syrup 1 packet of vanilla About 1 teaspoon thinly sliced ​​lime  Half a cup of chia seeds Put all the remaining ingredients, except the chia seeds, into the blender and blend until they are completely mixed and have a creamy consistency. Taste and add a little more of your desired ingredient. Then put the chia seeds in a large bowl, add the strawberry cream mixture and mix all the ingredients. Then, if you want, take them into serving bowls and leave them to cool in the refrigerator for 3-4 hours. As an alternative, leave it in the refrigerator for 3-4 hours in the bowl you mixed and then pour it into bowls before serving. The second alternative is actually better. Because if the mixture has been in the refrigerator for too long, it will be too solid. Before you serve, you can add a little water or coconut water and mix it to make the consistency more fluid. Then take them into serving bowls and deco...

1 cup brown mustard seeds 1/3 cup white wine vinegar 1/3 cup beef bone broth 1 tablespoon of powdered erythritol 1 teaspoon crushed turmeric ½ teaspoon refined sea salt 1/8 teaspoon paprika 1/8 teaspoon stevia glyceride Add all the ingredients in a medium-sized glass bowl and after mixing, cover and leave in the refrigerator for 2 days. Transfer the mixture to a blender and blend until the mustard reaches the desired consistency. If it is too thick, you can add 2-4 tablespoons of beef bone broth. You can store it in the refrigerator for up to 1 month.  

  2 spoonful butter, 1 green bell pepper, seeds removed and chopped 1 teaspoon of sea salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of cumin, 1 teaspoon of red chili powder, 1 teaspoon of garlic powder, 2 tablespoons of gluten-free flour, 1/4 cup goat yogurt, 2 cups of coconut milk cream, 3 cups of chopped goat cheese, 2-3 cherry tomatoes, fresh basil Avocado Let's start by melting butter in a saucepan over medium heat. When the butter melts, add the village pepper and mix for about 2 minutes until the smell comes out. Then add sea salt, black pepper, paprika, cumin, paprika, garlic powder and flour and continue mixing for 2 more minutes. Now the kitchen will start to smell much better! Then lower the pan and add the goat yogurt, coconut cream, cheese and chopped tomatoes. Stir gently until the cheeses are completely melted. Finally, take the freshly prepared vegetable cheese paste into a large bowl. Garnish with fresh basil leaves, red pepper powder and avoca...

1 cup of softened organic butter, 1 glass of honey, 1 cup of coconut sugar, 2 eggs, 1 teaspoon of vanilla extract, 2 cups of almond flour, 1 teaspoon of cocoa, 1 teaspoon of sea salt, 1.5 teaspoons of ground cinnamon, 3 cups oats Preheat the oven to 180 degrees. Mix the butter, honey and coconut sugar in a bowl. Add the eggs one at a time and then add the vanilla extract or vanillin. In a separate bowl, combine the flour, baking powder, salt and cinnamon. After mixing all the ingredients, add the oats, close the lid and leave to cool in the refrigerator for 1 hour. Then make balls from the mortar you prepared and press and flatten each cookie. Bake for 10 minutes and serve hot.  

1 slice of whole wheat bread 1/2 avocado 1 fully boiled egg 40 gr curd cheese 2 dried tomatoes Toast your bread Spread your spreadable curd cheese on it, After peeling the avocado, separate the core and put it on your cheese, Slice the boiled egg and spread it on You can sprinkle with a pinch of salt and pepper if you wish!  

  1 round slice of pineapple, 1 bowl of parsley, 1 slice of lemon, 1 nut-sized piece of ginger 1 cucumber, 1 cup of white tea (ginger, green tea, fennel tea, or a small amount of water) Take the parsley into the chopper. Add sliced ​​cucumbers, chopped pineapple, lemon slices, ginger and white tea into it and start the chopper. Your mix is ​​ready!

6-8 short ribs, ½ teaspoon of sea salt, ½ teaspoon of black pepper, 2 tablespoons of avocado oil, 4 cloves of garlic, minced 2.5 cups of broth, 450 ml tomato sauce, 3 tablespoons of hot sauce, ¼ cup of maple syrup, 4-6 sprigs of thyme First, let's start by heating the avocado oil in a large saucepan over medium heat. After sprinkling salt and pepper on the ribs, when the oil heats up, let's leave the ribs in the pan. After cooking the ribs for 4-5 minutes, remove them from the pot and then set them aside. I recommend preparing the sauce while the ribs are browning. For this, in a medium bowl; Stir in sea salt, pepper, garlic, broth, tomato sauce, hot sauce, maple syrup. When the ribs are browned, put them in a casserole and pour the sauce you prepared over the ribs. Cook the ribs, which you have fried for 5-6 minutes in the pan, in a casserole, on low heat, for about 7-8 hours. Transfer the cooked ribs to a serving platter and serve with brown rice, mashed sweet potatoes and a ...

¼ cup of quinoa, Rock salt, 1-2 tablespoons of oil, 1 clove of garlic, minced 2 teaspoons of apple cider vinegar, 2 teaspoons Dijon mustard, ½ teaspoon of honey, 2 small chicory, 1/3 cup cream ½ cup of chopped parsley and dill mixture, freshly ground black pepper, Thinly sliced ​​aged cheddar cheese Boil 1 glass of water in a saucepan, throw the quinoa and boil for 10-15 minutes. Then, when it gets soft, drain the water and dry it on a paper towel. Take oil in a medium-sized pan and fry the quinoa for about 3-4 minutes, stirring occasionally, then put it on a paper towel and remove the excess oil. Chop the garlic finely. Take the cream in a bowl. Add salt and garlic. Then add vinegar, mustard and honey and whisk. Then add the chicory and other greens. Sprinkle salt and pepper. Take the fried quinoa and old cheddar on it and serve.  

juice of 1 lemon half an orange half a teaspoon of salt Half a teaspoon of black pepper 1 teaspoon of honey 2 teaspoons of olive oil 2 teaspoons mustard 1 pinch of cabbage 1 sliced ​​apple 2 peeled carrots 4 scoops of blueberries sliced ​​radishes  Put the ingredients in a large bowl.  Decorate it.  

6 potatoes, 1 large red or onion, 1 tablespoon of oil, 2-3 cloves of garlic, 6 cups of vegetable broth, 1 glass of water First, preheat the oven to 180 degrees. Chop the potatoes and put them in the boiling water in the pot and boil them until they are soft. Heat oil in a pan, slice the garlic and fry for a few minutes in the pan. To a rondo; Boiled potatoes, chopped onion, oil, garlic and pass through the rondo. Then take the vegetable broth and water in a pot and take the mixture in the rondo into the pot. Turn the bottom of the pan on medium heat and stir until well mixed, then reduce the bottom of the pan and cook for 20 minutes, stirring occasionally.  

1/3 cup coconut or apple cider vinegar 1/3 cup white wine vinegar 1/3 cup powdered erythritol 3 tablespoons of yellow mustard seeds 2.5 tablespoons brown mustard seeds 2 tablespoons chopped shallots ¾ teaspoon sea salt ¼ teaspoon ground white pepper ¼ teaspoon fish sauce various spices Mix the ingredients in a medium-sized glass bowl and then refrigerate overnight. Throw the mixture into a blender and grind it until the mustard reaches the desired consistency. Some prefer it to be more piecemeal, while others want it to be completely creamy. The decision on this is up to you. You can store the prepared mustard in an airtight glass container in the refrigerator for up to 2 weeks.  

  Water – 1 liter. Sugar cubes – 300 grams Orange – 4 pieces Brandy – 16 cl.Rum – 24 cl. Squeeze the oranges, separate the peels of the two oranges. Boil the water. Take water, orange juice and sugar in a punch bowl, mix well and let it rest for half an hour. Then add rum and brandy and mix again. Cut the orange peels into thin slices and add them to the punch and serve.

2 green zucchini 2 yellow zucchini 1 large carrot 2 horns Noodle 1 large handful of mixed spices such as coriander, parsley, rosemary, thyme For the sauce: 1 small shallot 1 small clove of garlic 3 cm thick turmeric or 2 crushed turmeric 200 ml coconut milk 300 ml coconut water 100 g dried coconut 1 teaspoon medium-hot curry powder Prepare the sauce first. Roughly chop the peeled garlic and turmeric. If using turmeric fresh, squeeze out the juice. Put all sauce ingredients in blender until blended. Then blend until it reaches a smooth and creamy consistency. Cut the zucchini and carrots in julienne. Cut the other vegetables and add them to the bowl. Cook on the stove with spices and other sauce ingredients. Then boil the noodles. Marinate the noodles with the ingredients you prepared for 30 minutes until they soften slightly, then you can serve.

  400 g diced and sauteed chicken breast, Crepes made with 7-8 gluten-free flours, 1 zucchini, chopped 1 onion, chopped, 100 g goat cheese, Grated Cheddar Cheese, finely chopped coriander, chopped green onion For the sauce; 1 tablespoon of caper pickle, 2-3 cloves of garlic, 1 teaspoon of apple cider vinegar, 1 teaspoon mustard, 1 pinch of parsley, 1 pinch of fresh mint, 1-2 tablespoons of olive oil First, start by preheating the oven to 175 degrees and prepare the crepe in advance. If you want to prepare gluten-free pancakes, you should choose gluten-free flour. When the pancakes are cooked, take one of them on the counter. Add sautéed chicken, zucchini, onion and goat cheese on it, then roll it up and put it in the baking dish. Repeat the same process for all the crepes and place each one in the baking dish. When the baking dish is filled, for the sauce mixture you prepared on it. Then cover it with grated cheddar cheese. Then put the baking dish in the preheated oven and bake in...

  5 large eggs 1 cup of milk Half a cup of 50% milk and cream mix Half a cup of brown sugar 1 cup pumpkin puree Half a teaspoon of cinnamon 1 teaspoon pure vanilla extract 400 grams french bread (any fluffy looking bread will do too) Decorative  2/3 cup brown sugar 2/3 cup flour 1 teaspoon cinnamon pinch of salt 6 tablespoons of unsalted butter Honey or molasses Making French Toast In a large bowl, add the eggs, milk, cream-milk mixture, brown sugar, pumpkin puree, cinnamon and vanilla and mix. Grease the bottom of the casserole dish and cut the bread into cubes and add it to the tray. For the sauce evenly over the bread. Do it slowly because the breads should be covered with gravity. Cover and leave in the refrigerator for 1-3 hours. In the meantime, let's start preparing the decoration. Preparing the Decoration Part Combine brown sugar, flour, cinnamon and salt, add the butter that has been kept at room temperature and homogenize all the ingredients with your hands. Keep the...

200 g grouper fillet, sea ​​salt and pepper, 3 cloves of garlic, finely chopped ½ cup finely chopped onion, 3 tablespoons of coconut oil, 1 teaspoon of onion powder, 1 teaspoon of lemon salt, ½ teaspoon of sea salt, ½ teaspoon of paprika, 225 g tomatoes, 4 tablespoons of parsley, 1 tablespoon of apple cider vinegar,  3 tablespoons of grated cheddar cheese, 3 tablespoons of almond flour Preheat the oven at 180 degrees. Sauté the onions and garlic over medium heat until soft. Chop the tomatoes and put them in a blender to puree. Add the tomatoes and spices to the onion and garlic mixture. Place the fish on the baking tray greased with coconut oil. Then drizzle the tomato sauce over the fish. Then, mix the flour and cheddar cheese in a small bowl. Drizzle the cheese mixture over the fish and bake in the oven for about 30 minutes and serve.

3 glasses of lemon juice Half a glass of apple juice 2 tablespoons of pure honey 3 glasses of orange juice 1 pear 1 orange 1 lemon In a small saucepan, heat the honey and 1 glass of orange juice together. Take the saucepan off the heat and pour this mixture into a large pitcher. Add the remaining apple juice, lemon juice, orange juice, sliced ​​orange, pear, and lemon. Then put it in the refrigerator and let it sit for 2 hours. After the drink cools down, serve by putting 3-4 cubes of ice in glasses.

2 tablespoons of powdered flax-seed, 6 teaspoons of water, 3 ripe bananas, mashed 1 cup of organic peanut butter, 1 tablespoon of vanilla extract, 3 cups gluten-free oats, 1 glass of chocolate chips (minimum 70% cocoa), ½ cup of cocoa beans or 2 tablespoons of cocoa powder, a pinch of Himalayan salt for topping Before moving on to the recipe, first start by preheating the oven to 180 degrees. And line a baking tray with parchment paper and set aside. In a large mixing bowl, whisk together the mashed banana, peanut butter, vanilla extract, and egg. Blend all ingredients until well blended, then add the gluten-free oats and mix again. Then add the chocolate chips and cocoa beans (or cocoa powder) and mix some more. Using a tablespoon, place the cookies on a baking tray lined with grease-proof paper. If you wish, you can sprinkle some Himalayan salt on the cookies. I love doing this as it turns out a salty and sweet combination with Himalayan salt! Before serving, put the banana and c...

1.5-2 cups pitted black and green olives, 1/2 cup of dried tomatoes, 1/2 cup of capers (optional) 1/2 teaspoon of rock salt, 1/2 teaspoon of black pepper, 1/2 teaspoon garlic powder or 1 clove of garlic, 1/2 teaspoon onion powder or 1 small onion, 1/2 teaspoon of thyme, 1/2 cup of fresh basil leaves, 1/2 cup of fresh parsley, 2 tablespoons of olive oil Since the vegetable olive paste is prepared with few ingredients, I recommend choosing the best olives you can find when preparing the paste. The quality of the olive will make a big difference in the flavor of the paste. In this recipe, you can also choose Avocado oil instead of olive oil; Both add great flavor. To enhance the flavor, we also use fresh greens such as fresh basil and parsley. What you need to do; Putting all the ingredients on the list into a blender. Then pass all the ingredients through the blender until well mixed. It is better if the olive paste with vegetables is a little crunchy. Serve the olive paste on your favor...

  200 grams of cream cheese Half a bowl of chicken or beef stock Half a teaspoon of dried chives Half a teaspoon of dried parsley Half a teaspoon of dried dill Quarter teaspoon of garlic powder Quarter teaspoon of onion powder 1/8 teaspoon fine sea salt 1/8 teaspoon ground black pepper Add all the ingredients in a blender and mix well. Then fill it in a seared and airtight jar and let it rest in the refrigerator for two hours before serving. You can store it in the fridge for up to 2 weeks.

  6 root beets (peeled and thinly sliced) 1 – 2 oranges Half a bunch of kale (thinly sliced) 1 cup raw peanuts (chopped coarsely) 1 tablespoon of fresh mint (finely chopped) 1 tablespoon of fresh parsley (finely chopped) 1 teaspoon fresh basil (finely chopped) Put the finely chopped beets, washed and sliced ​​cabbage in a large salad bowl. Add finely chopped fresh mint, parsley and basil. Wait on the side. Add the peeled and smashed oranges. For the sauce: Juice of half a lemon Juice of half an orange About 1 teaspoon of extra-virgin olive oil 2 tablespoons of apple cider vinegar 1 tablespoon of honey Zest of half an orange Zest of half a lemon 1 small clove of garlic (finely chopped) 1 teaspoon pink Himalayan salt 1 teaspoon black pepper to taste Mix all sauce ingredients in a bowl. Mix half of the dressing with the salad ingredients and leave in the refrigerator for at least 1 hour. When you're going to serve, add the rest of the sauce and don't forget to sprinkle walnuts, pi...

  3 glasses of white grape juice 2 glasses of cranberry juice 1.5 glasses of soda Quarter cup of blueberries half green apple half red apple Half a lemon half an orange half a glass of strawberries Cut the fruit into cubes and pour it into a pitcher. Add the juices and soda. Refrigerate for at least two hours.

3 tablespoons of boiled Quinoa (contains high protein, enzymes and minerals) 3 tablespoons of boiled green lentils 3 tablespoons of boiled wheat 3 tablespoons of boiled bulgur 1 pinch of chard (contains high levels of vitamins and minerals) 3 cherry tomatoes 1 medium size radish (accelerates metabolism) 1 avocado (a rich source of vegetable oil) 1 cup chopped beetroot (a liver-friendly and powerful detox food) Half a bunch of parsley (antioxidant, blood purifier and diuretic) a pinch of dill 3-5 leaves of fresh mint 1 teaspoon olive oil 1 teaspoon of pomegranate molasses 1 teaspoon apple cider vinegar 1 teaspoon of Himalayan salt (supports fat burning) 5-7 fresh blueberries (to taste) 3-5 walnuts Chard is cut into a large salad bowl, boiled green lentils, wheat, bulgur and quinoa are added to it. Diced beetroot and sliced ​​avocados are arranged in a row on the cereals. Thinly sliced ​​radishes and halved cherry tomatoes are randomly thrown on top. Then, the previously chopped parsley,...

1.5 cups (105 grams) of sliced ​​mushrooms 1.5 cups (200 grams) of cauliflower rice 1 cup (30 grams) of spinach ¼ cup (40 grams) chopped onions 1 tablespoon of olive oil 1 sliced ​​celery stalk 1 crushed garlic 3 tablespoons (45 ml) vegetable broth Salt, pepper and soy sauce to taste Take a large skillet over medium heat and add the olive oil. Then add the onions and celery and cook for 5 minutes. Then add the garlic and cook for a few more minutes. Then add the mushrooms and sauté until the mushrooms are cooked. Then add the cauliflower rice and add the remaining ingredients except spinach. Finally add the spinach and season with salt and pepper before serving the dish. This recipe for two is perfect for your lunch or dinner.

1/3 cup of Epsom salt 1/3 cup sea salt 1/3 cup of baking soda 3 tablespoons ground ginger powder 1 glass of apple cider vinegar Mix the dry ingredients and pour them into the tub filled with hot water, then add a glass of apple cider vinegar. Sit in the tub for at least 45 minutes. Then rinse your body. Do not forget to drink plenty of water before, during and after the bath, as you will sweat a lot during this time. This bathroom will also tire you out; so if possible, go to sleep right after you get out of the bathroom. This extra sleep will make it easier for your body to fight germs, and you'll feel much better when you wake up.

6 cups of broth, 2 chopped onions, 4-5 carrots, chopped 4 cloves of garlic, 2-3 sticks of cinnamon, 2 tablespoons of coconut flour For the top; 250 g beef steak, sliced, 450 g zucchini, chopped 1 cup of soybean sprouts, ½ cup chopped green onions, ½ cup of chopped coriander, ¼ cup basil, ¼ cup mint leaves, Bitter sauce First, put the broth in a large pot. Then add the onion cut into 4, chopped carrot, garlic, cinnamon sticks and coconut flour and boil it. After the water starts to boil, reduce the heat and cook for 30 minutes. While the water is boiling, cut the zucchini into spirals with a vegetable peeler or into very thin slices with a knife if you do not have a vegetable peeler. Chop vegetables and greens and keep aside. Slice the tenderloin, the slices should be very thin. Then leave the steak in the refrigerator for a while. After the broth boils, remove the vegetables in it. Then keep the broth on the stove over low heat. Then put the sliced ​​zucchini in a bowl. Add 1-2 glasses...

1 teaspoon blackcurrant cream 2 scoops coconut ice cream 4 ice 2 peach juice Wash the peaches. Crush 4 pieces of ice in a blender. Juice the peaches and mix into the ice with 1 scoop of coconut ice cream. Fill a glass and top with 1 scoop of coconut ice cream. Serve with currant cream on top.

250 g of leafy celery stalks 1 onion 1 green pepper 1 red pepper 1 carrot 3 cloves of garlic 1 teaspoon of chili paste 1 teaspoon tomato paste 1 potato 4 tablespoons of oil Salt Oil is taken into the pan and the chopped onion is fried in oil. The peppers are finely chopped. Carrots are cut julienne. Garlic, carrots and peppers are put in the pot and roasted. Add tomato paste to the pot and fry until the smell comes out. Celery stalks are washed and chopped. Potatoes are diced. Mix all the ingredients in a bowl. Add water and let it cook.

1 cup of organic almond flour 1.5 cups gluten-free flour 1 teaspoon organic psyllium powder 1 glass of drinking water 1 teaspoon of Himalayan salt 2 tablespoons of avocado oil 1 tablespoon of turmeric powder 1 teaspoon of baking powder For the top: Sesame, rosemary, poppy seeds First, whisk the water with the psyllium until it has the consistency of jelly. Mix the dry ingredients in one place and mix them with the mortar in the form of jelly. Make small round shapes and arrange them on the tray. Sprinkle sesame, rosemary, poppy seeds on top. Bake in a preheated oven at 175 degrees for 20-25 minutes. You can keep the leftovers in the freezer and then heat them and consume them.

2 medium potatoes 1 teaspoon of green lentils 1 small onion 1 clove of garlic 7-8 mushrooms 3-4 tablespoons of tomato sauce 1 teaspoon Vegan butter 1/2 teaspoon of coconut milk salt, pepper smoked hot red pepper (you can also use sweet) 1-2 sprigs of parsley Boil the green lentils, drain and set aside. Boil the potatoes too. Saute the chopped onions and garlic in a small saucepan. Then add the chopped mushrooms. Add the tomato sauce and continue sautéing. When the mushrooms get juiced, add the spices and boiled lentils, mix and turn off the stove. Mash boiled potatoes, mix with vegan butter, coconut milk, salt and pepper. Place the mashed potatoes on the serving plate first. Add the lentil sauté you prepared on it. Finally, add the chopped parsley and serve.

500 g pumpkin (diced) 250 g pasta (Preferably gluten-free) 1 clove of garlic 2 cups chicken stock juice of 1/2 lemon 1/2 teaspoon sweet paprika 1 teaspoon of thyme Salt (According to your taste) Olive oil Parsley For the top Grated Parmesan (Or any cheese you like) Parsley Chickpeas (Optional) Pumpkin Roasted in Butter (Optional) Heat the olive oil, garlic and thyme in a saucepan. Add the diced zucchini, mix and slowly add the chicken stock and cook on low heat for 30-35 minutes. Then add the lemon juice, black pepper, salt and parsley and keep it on the stove for a few more minutes. Meanwhile, cook the pasta by throwing it into boiling water in another pot. Finally, serve the cooked pasta by mixing it lightly with the zucchini you prepared.

2 teaspoons of sugar 6 cl Grapefruit 0.15 cl Soda 1  sprig of fresh mint Sugar and grapefruit juice are placed in a glass. It is mixed well. Cooled soda is added and ice is put. It is garnished with mint.

1 onion 2 zucchini 200 grams of broccoli (must have 3-4 flower parts) 5-6 sprigs of dill 5-6 sprigs of parsley 1 nut-sized piece of fresh ginger 1 teaspoon of turmeric 1/2 teaspoon of black pepper 1/4 teaspoon cumin and cinnamon 1 tablespoon of olive oil Salt 1 liter of water Saute onions and spices in olive oil for 1 minute. Then add the chopped zucchini, broccoli and ginger. Add water after turning it a few times. Let it boil. When the zucchini softens, add the dill and parsley. And finally, run your soup through the blender. That's how easy it is… You can easily consume it once a week…

  ½ cup of coconut flour, ¼ teaspoon of baking powder, ¼ teaspoon of sea salt, 4 eggs, ½ cup of honey, 1/3 cup of melted coconut oil, ¼ cup of coconut flour, 1 teaspoon of lemon juice, 1 teaspoon of vanilla extract, 12 strawberries, 2 cups homemade cream Start by preheating the oven to 180 degrees. Place 12 muffin tins on a baking tray. Combine dry ingredients in a bowl. Gradually add the coconut flour last. Separate the white and yolk of the eggs. Set the egg whites aside. Beat 3 eggs, 2 egg yolks, coconut oil, honey, vanilla extract and lemon juice with a hand mixer. Be careful not to over mix. Turn the mixer to slow and beat the dry and wet ingredients until there are no lumps. Pour the mixture evenly into the muffin molds and bake in the oven for about 20 minutes. After removing from the oven, let it cool for 5-10 minutes. Then carefully remove the cakes from the mold and cool completely. When the mini muffins have cooled, cut a small circle out of them and put whole strawberri...

  1 bunch of kale, 2 medium cucumbers, 400 g cherry tomatoes, ½ large red onion, ¾ cup of crushed cheese, ½ cup pitted olives, 6 peppers,  Lemon salt for flavoring Wash and dry the collard greens, cucumbers and tomatoes. Chop cucumbers, red onions, tomatoes and olives and put them in a large bowl. Drizzle the village pepper and feta cheese on it. Whisk the dressing ingredients in a small bowl and pour over the salad. Sprinkle with lemon salt for flavor. For additional protein; You can add grilled chicken, chickpeas, steak or salmon.

4 slices of salmon or grouper fillet, 1 lemon, 2 cups of fresh basil, parsley, sage and coriander mixture, 2 cloves of garlic, ½ cup of olive oil, ¼ cup of pine nuts, ½ cup grated cheddar cheese First, put the fresh basil, parsley, sage and coriander in a blender. Then add the garlic, oil and pine nuts and blend all the ingredients in the blender until they reach a creamy consistency. Take the coconut oil in a pan and then heat it over medium heat. Take the fish into the pan and brush both sides with the mixture with a brush. Saute until the fish begins to fall apart slightly. Cook for about 3-5 minutes on each side. When the fish is cooked, brush both sides with pesto again. After taking them to the serving plate, garnish them with lemon slices and serve immediately.

8 cl club soda 2 cl lemon juice 2 cl grenadine 12 cl pineapple juice To make Jamaica cocktail, 12 cl of pineapple juice, 2 cl of lemon juice and 2 cl of grenadine syrup are added to the shaker with ice and shaken. The mixture is poured into a long drink glass and 8 cl of club soda is added to it. It is served with a flower cut apple and a red cocktail cherry.  

  ½ cup + 1 tablespoon of almond flour, ½ cup of cream cheese, 4 eggs, ½ teaspoon of cinnamon, 1 tablespoon of butter or avocado oil for frying For these low-carb pancakes, you'll need a blender and a frying pan. If you don't have a blender, you can also mix the ingredients by hand; this will work too! First, start by combining the almond flour, cream cheese, egg, and cinnamon in a bowl. Continue blending or whisking by hand until the mixture has a smooth consistency. Next, put the butter or avocado oil in a medium skillet. Once the oil starts to spread, you can start frying your low-carb almond flour pancakes. It is enough to leave 2-3 tablespoons of mortar in the pan for each pancake. After about 3-4 minutes, the middle of the pancakes will begin to bubble. It is now ready to be reversed. You now have a stack of pancakes that looks amazing. Coat them with cinnamon and enjoy low-carb pancakes.