Ingredients:

• 1 cup pearl barley
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• 8 cups vegetable broth
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• 1 tablespoon olive oil
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• 1 onion, chopped
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• 3 cloves garlic, minced
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• 3 carrots, diced
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• 3 celery stalks, diced
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• 8 ounces mushrooms, sliced
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• 1 teaspoon dried thyme
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• 1 teaspoon dried rosemary
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

In a large pot, heat olive oil over medium heat

Add onions and garlic, saut until onions are translucent

Add carrots and celery, cook for another 5 minutes

Add mushrooms, thyme, rosemary, salt, and pepper, cook until mushrooms are tender

Stir in pearl barley and vegetable broth

Bring soup to a boil, then reduce heat to low and simmer for about 45 minutes or until barley is tender

Adjust seasoning if needed

Serve hot, garnished with fresh parsley

Ingredients:

• For the crepes:
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• 2 ripe bananas
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• 1 cup oats
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• 1 cup almond milk
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• 1 tsp cinnamon
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• For the berry ice cream:
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• 2 cups frozen mixed berries
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• 2 ripe bananas
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• 1/4 cup coconut milk
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• For serving:
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• 1 ripe mango, sliced
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Instructions:

To make the crepes, blend bananas, oats, almond milk, and cinnamon until smooth

Heat a non-stick pan over medium heat and pour a small amount of batter to make thin crepes

Cook for about 2 minutes on each side, or until lightly browned

Repeat with the remaining batter, making several crepes

To make the berry ice cream, blend frozen berries, bananas, and coconut milk until smooth and creamy

Serve crepes with a scoop of berry ice cream and sliced mango on the side

Ingredients:

• 1 cup coconut milk
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• 1 cup ripe mango chunks
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• 2-3 tablespoons honey or maple syrup
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• 1 teaspoon vanilla extract
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• 1/4 cup shredded coconut optional
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Instructions:

Blend coconut milk, chunks of ripe mango, honey or maple syrup, and vanilla extract in a blender

Mix until it's smooth

If you want, you can add shredded coconut

Place the mix into popsicle molds

Place a popsicle stick in each mold

Put it in the freezer for at least four hours, or until it's solid

Take them out of the molds and enjoy once they're frozen

Ingredients:

• 1 1/2 pounds smoked pork shoulder, pulled
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• 1/2 cup molasses BBQ sauce
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• 4 hamburger buns
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• 1/2 cup coleslaw
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• 4 slices cheddar cheese
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• 1/4 cup pickles
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• 1/4 cup red onion, thinly sliced
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• 4 lettuce leaves
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• Salt and pepper to taste
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Instructions:

Preheat your grill to medium-high heat

In a small saucepan, warm the molasses BBQ sauce over low heat until heated through

Place the pulled smoked pork shoulder on the grill and brush it with the warmed BBQ sauce

Cook for 2-3 minutes on each side until it's heated through and has a nice char

While the pork is grilling, toast the hamburger buns on the grill for about 1 minute or until they are lightly browned

Assemble the burgers by placing a lettuce leaf on the bottom half of each bun

Top with a generous portion of the grilled pork shoulder

Add a slice of cheddar cheese on top of the pork while it's still on the grill to let it melt slightly

Next, add a spoonful of coleslaw, some pickles, and red onion slices on top of the cheese

Drizzle a little more BBQ sauce over the toppings, and season with salt and pepper to taste

Place the top half of the bun on top to complete the burger

Serve immediately, and enjoy your delicious Smoked Pork Shoulder Burger!

Ingredients:

• 2 lbs boneless, skinless chicken thighs
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• 1 cup plain Greek yogurt
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• 4 cloves garlic, minced
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• 2 teaspoons ground cumin
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• 2 teaspoons ground paprika
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• 1 teaspoon ground turmeric
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• 1 teaspoon ground coriander
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• 1 teaspoon ground cinnamon
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• 1 teaspoon cayenne pepper
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• Salt and pepper to taste
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• 2 tablespoons olive oil
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• 1 large onion, thinly sliced
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• 1/4 cup chicken broth
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• Juice of 1 lemon
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• Pita bread and your favorite toppings for serving
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Instructions:

In a bowl, mix together yogurt, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper to create the marinade

Add chicken thighs to the marinade, ensuring they are well-coated

Marinate for at least 30 minutes or overnight for best results

Turn on the Instant Pot to saut mode

Add olive oil and saut sliced onions until softened

Add marinated chicken thighs to the Instant Pot, followed by chicken broth and lemon juice

Mix well

Close the Instant Pot lid, set to high pressure, and cook for 8 minutes

Allow for a natural pressure release for 5 minutes, then manually release the remaining pressure

Using two forks, shred the cooked chicken directly in the pot, mixing it with the flavorful juices

Serve the Instant Pot Chicken Shawarma in pita bread with your favorite toppings, such as tomatoes, cucumbers, and tzatziki sauce