Vegan Meyer Lemon Blackberry Cheesecake Bars

Indulge in the refreshing flavors of Meyer lemon and juicy blackberries with these decadent vegan cheesecake bars. Creamy cashew-based filling pairs perfectly with the tangy sweetness of Meyer lemon and bursts of fresh blackberries, all atop a nutty almond-date crust.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 Meyer lemons, zest and juice
• 1 tsp vanilla extract
• 1 cup blackberries
• 1 cup almonds
• 1 cup dates, pitted
• Pinch of salt

Instructions:

Preheat oven to 350F 175C

In a food processor, blend almonds, dates, and a pinch of salt until a sticky dough forms

Press the dough into the bottom of a lined baking dish to form the crust

Bake the crust for 10 minutes, then let it cool

In a blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract

Blend until smooth and creamy

Pour the cheesecake mixture over the cooled crust

Drop blackberries evenly over the cheesecake mixture and gently swirl with a toothpick

Chill in the refrigerator for at least 4 hours, or until set

Once set, slice into bars and serve chilled

French Dip 805

A delicious and savory French dip sandwich made effortlessly in the slow cooker, featuring tender beef and melted provolone cheese, served on toasted French rolls with a flavorful au jus dipping sauce.

Ingredients:

• 3 lbs beef chuck roast
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 8 French rolls
• 8 slices provolone cheese

Instructions:

Place beef chuck roast, sliced onion, and minced garlic in the slow cooker

In a mixing bowl, combine beef broth, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and black pepper

Pour over the beef in the slow cooker

Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and falls apart easily

Remove beef from the slow cooker and shred using two forks

Preheat the broiler

Split French rolls and place them on a baking sheet

Toast under the broiler for 1-2 minutes, until lightly golden

Place shredded beef on the bottom half of each toasted roll and top with a slice of provolone cheese

Return the assembled sandwiches to the oven and broil for an additional 1-2 minutes, until the cheese is melted and bubbly

Serve the French dip sandwiches warm with a side of the cooking liquid for dipping

Slow Cooker Tomato Basil Chicken

This Slow Cooker Tomato Basil Chicken is a flavorful and easy-to-make dish thats perfect for a keto-friendly meal. The combination of tender chicken breasts with the richness of tomatoes and the freshness of basil creates a satisfying and comforting meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can 14 oz diced tomatoes
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Season chicken breasts with salt and pepper

In a slow cooker, combine diced tomatoes, chopped basil, minced garlic, and olive oil

Add seasoned chicken breasts to the slow cooker, making sure they are submerged in the tomato mixture

Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender

Serve hot, garnished with additional fresh basil if desired