Ingredients:

• 1 cup unsalted butter, softened


• 1 1/2 cups granulated sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 2 tablespoons fresh lemon zest


• 2 tablespoons fresh lemon juice


• 3 cups all-purpose flour


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/4 cup buttermilk

Instructions:

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

In a large bowl, cream together the butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, then stir in the vanilla extract, lemon zest, and lemon juice

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

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk

Mix until just combined

Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart

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

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

For the lemon glaze, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth and drizzling consistency

Once the cookies are completely cool, drizzle the lemon glaze over the tops

Allow the glaze to set before serving

Enjoy these soft and zesty lemon cookies!

Ingredients:

• 1 can chickpeas, drained and rinsed


• 1/2 cup diced cucumber


• 1/2 cup diced bell pepper


• 1/4 cup diced red onion


• 2 tablespoons chopped fresh parsley


• 2 tablespoons lemon juice


• 2 tablespoons tahini


• Salt and pepper, to taste


• 4 large whole wheat tortillas

Instructions:

In a mixing bowl, mash the chickpeas with a fork or potato masher until slightly chunky

Add cucumber, bell pepper, red onion, parsley, lemon juice, tahini, salt, and pepper

Mix until well combined

Divide the chickpea salad mixture evenly among the tortillas, spreading it out into a line in the center of each tortilla

Fold the sides of the tortillas inward, then roll them up tightly, enclosing the filling

Slice each wrap in half and pack in your lunch box

Ingredients:

• 1 cup heavy cream


• 1/4 cup powdered erythritol


• 1 teaspoon vanilla extract


• 1 cup strawberries, chopped

Instructions:

In a mixing bowl, whip the heavy cream until stiff peaks form

Add powdered erythritol and vanilla extract, and continue to whip until well combined

Gently fold in chopped strawberries

Pour the mixture into popsicle molds

Insert popsicle sticks and freeze for at least 4 hours, or until solid

Once frozen, remove popsicles from molds and enjoy!

Ingredients:

• 2 ripe bananas


• 2 tablespoons chia seeds


• 3 tablespoons cocoa powder


• 1 teaspoon vanilla extract


• 1/2 cup milk any type of milk or dairy-free alternative

Instructions:

Peel and slice bananas

In a blender, combine bananas, chia seeds, cocoa powder, vanilla extract, and milk

Blend until smooth and creamy

Transfer mixture into a freezer-safe container

Freeze for at least 4 hours or until firm

Once frozen, scoop out and serve

Enjoy!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced


• 1 lb elbow macaroni


• 1 cup barbecue sauce


• 1 cup shredded cheddar cheese


• 1 cup shredded mozzarella cheese


• 1/2 cup diced red onion


• 1/2 cup diced bell pepper


• 1/2 cup corn kernels


• 1/2 cup black beans, drained and rinsed


• 2 cups chicken broth


• 1 cup milk


• 2 tablespoons all-purpose flour


• 2 tablespoons butter


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon smoked paprika


• Salt and pepper to taste


• Chopped green onions and cilantro for garnish

Instructions:

Put the Instant Pot on "Saute" and melt the butter

Season the chicken with salt, pepper, garlic powder, and onion powder, then add the diced chicken

Cook until it turns brown

To make a roux, stir in the flour and cook for one to two minutes

BBQ sauce, chicken broth, and milk should all be added

Mix until it's smooth

Put in black beans, corn, red onion, cheddar cheese, mozzarella cheese, bell pepper, and cheddar cheese

Mix well

Close the lid of the Instant Pot and set it to "Manual" mode for 4 minutes at high pressure

Then, turn off "Saute" mode

Quickly let go of the pressure, stir the contents, and wait a few minutes for them to thicken

Add chopped green onions and cilantro on top and serve hot

Have fun with your tasty Instant Pot BBQ Chicken Mac and Cheese!