Ingredients:

• 1 can 15 oz black beans, drained and rinsed
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• 1/2 cup breadcrumbs
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• 1/4 cup finely chopped onion
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• 1/4 cup finely chopped red bell pepper
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• 1/4 cup grated carrot
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• 1/4 cup corn kernels frozen or canned
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• 1/4 cup chopped fresh cilantro
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• 1 tsp cumin
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• 1 tsp chili powder
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• 1/2 tsp garlic powder
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• Salt and pepper to taste
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• 4 burger buns
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• Lettuce, tomato, avocado, and condiments for toppings
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Instructions:

To make the black beans mostly smooth, use a fork or potato masher to smash them in a large bowl

Leave some chunks behind

To the mashed beans, add corn, cilantro, cumin, chili powder, garlic powder, salt, and pepper

Also, chop up an onion and red bell pepper

Once all the ingredients are mixed together, mix them well

Cut the mixture into four equal parts and use your hands to form them into burger patties

Set the grill or skillet over medium-high heat and add a little oil to it

The black bean burger patties should be cooked for about 4 to 5 minutes on each side, or until they are hot all the way through and have grill marks

Put the burger buns on the grill and toast them for one to two minutes, until they get a little brown

Put the black bean patty on top of the lettuce, tomato, and avocado on the bottom bun of your burger

Choose your own toppings and put the other half of the bun on top

Hot Black Bean Burgers with your favorite sides are sure to please!

Ingredients:

• 1 cup raw cashews, soaked for 4-6 hours
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• 1/4 cup nutritional yeast
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• 2 tablespoons lemon juice
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• 1 clove garlic
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• 1/2 teaspoon salt
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• 1/4 teaspoon onion powder
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• Water, as needed
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Instructions:

Drain and rinse the soaked cashews

In a food processor, combine cashews, nutritional yeast, lemon juice, garlic, salt, and onion powder

Blend until smooth, adding water gradually as needed to achieve desired consistency

Taste and adjust seasonings, if necessary

Transfer the cashew cheese to a container and refrigerate for at least 1 hour before serving

Ingredients:

• 1 ripe avocado
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• 1 cup spinach leaves
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• 1/2 cup frozen pineapple chunks
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• 1/2 cup frozen mango chunks
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• 1 tablespoon chia seeds
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• 1 tablespoon honey
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• 1 cup coconut water
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Instructions:

Take the pit out of the avocado

Avocado, spinach, pineapple chunks, mango chunks, chia seeds, honey, and coconut water should all be put into a blender

Mix until it's creamy and smooth

Pour into glasses and serve right away

Ingredients:

• 500g ground beef
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• 150g chicken liver, finely chopped
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• 1 onion, grated
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• 2 cloves garlic, minced
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• 1/4 cup fresh parsley, chopped
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• 1 tsp cumin
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• 1 tsp paprika
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• 1/2 tsp black pepper
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• 1/2 tsp salt
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• 2 tbsp almond flour
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• 2 eggs
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• 2 tbsp olive oil
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• 1 cucumber, grated and squeezed
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• 1 cup coconut yogurt
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• 1 tbsp fresh mint, chopped
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• 1 tbsp fresh dill, chopped
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• 1 tbsp lemon juice
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• Salt to taste
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Instructions:

In a bowl, combine ground beef, chopped chicken liver, grated onion, minced garlic, chopped parsley, cumin, paprika, black pepper, salt, almond flour, and eggs

Mix until well combined

Form the mixture into small meatballs

Heat olive oil in a skillet over medium heat

Cook the meatballs until browned and cooked through, about 10-12 minutes

In a separate bowl, mix grated and squeezed cucumber, coconut yogurt, chopped mint, chopped dill, lemon juice, and salt to taste

This is your Paleo Cacik sauce

Serve the meatballs with the Paleo Cacik sauce on the side

Enjoy!

Ingredients:

• 1 cup rolled oats
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• 1/2 cup almond butter
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• 1/4 cup maple syrup
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• 1/4 cup cocoa powder
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• 1/4 cup vegan chocolate chips
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• 1 tsp vanilla extract
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• Pinch of salt
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Instructions:

In a large bowl, mix together the rolled oats, almond butter, maple syrup, cocoa powder, vegan chocolate chips, vanilla extract, and a pinch of salt until well combined

Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper

Refrigerate the energy balls for at least 30 minutes, or until firm

Store the energy balls in an airtight container in the refrigerator for up to 1 week

Ingredients:

• 1 cup all-purpose flour
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• 1/2 cup unsalted butter, softened
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• 1/3 cup granulated sugar
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• 1/3 cup brown sugar, packed
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• 1 large egg
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• 1 teaspoon vanilla extract
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• 1/2 teaspoon baking soda
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• 1/4 teaspoon salt
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• 1/2 cup crushed Butterfinger candy bars
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• 1/4 cup chocolate chips
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Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the crushed Butterfinger candy bars and chocolate chips

Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Ingredients:

• 200g of Why Tan Tan Noodles
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• 1/4 cup of soy sauce
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• 2 tablespoons of sesame oil
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• 2 cloves of garlic, minced
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• 1 tablespoon of ginger, minced
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• 1 cup of broccoli florets
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• 1 cup of sliced bell peppers
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• 1 cup of sliced carrots
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• 1/2 cup of sliced green onions
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• 1/4 cup of crushed peanuts
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• 1 tablespoon of chili paste adjust to taste
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• 1 tablespoon of vegetable oil
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• Salt and pepper to taste
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Instructions:

As directed on the package, boil the Why Tan Tan Noodles, then drain and set aside

To make the stir fry sauce, combine the soy sauce, sesame oil, minced garlic, and minced ginger in a small bowl

In a large pan or wok, heat the vegetable oil over medium-high heat

Stir-fry the carrots, bell peppers, and broccoli in the pan for three to four minutes, or until they begin to soften

Pour the stir-fry sauce over the cooked noodles once they've been added to the pan

Mix everything together and let cook for a further two to three minutes

Add the crushed peanuts and sliced green onions and stir

Simmer for one or two more minutes

Toss to mix in all the flavors, then add chili paste, salt, and pepper to taste

If desired, top the hot Tan Tan Noodle Stir Fry with additional peanuts and green onions

Savor the delicious and comforting Tan Tan Noodle Stir-Fry!