La Varonita

Indulge in this guilt-free treat! These caramel-covered bananas are not only delicious but also raw and vegan-friendly. Ingredients: 4 ripe bananas 10 medjool dates, pitted 2 tablespoons almond butter 1 teaspoon vanilla extract 1/4 cup coconut oil, melted Pinch of sea salt Instructions: Slice bananas into bite-sized pieces and place them on a parchment-lined baking sheet In a food processor, blend dates, almond butter, vanilla extract, melted coconut oil, and sea salt until smooth Dip each banana slice into the caramel mixture, coating it completely Place the coated banana slices back on the parchment-lined baking sheet Freeze for at least 1 hour until the caramel hardens Serve and enjoy!

A keto-friendly twist on the classic Chicken Cordon Bleu, this casserole is rich, creamy, and packed with flavor. It's a perfect low-carb meal for busy weeknights or special occasions. Ingredients: 4 boneless, skinless chicken breasts, cooked and cubed 8 slices ham, chopped 1 cup shredded Swiss cheese 1 cup heavy cream 1/2 cup chicken broth 2 cloves garlic, minced 1 teaspoon Dijon mustard Salt and pepper to taste 1/4 cup grated Parmesan cheese Instructions: Warm the oven up to 190C 375F Put chicken, ham, and Swiss cheese in a bowl and mix them together Spread it out evenly in a baking dish Put garlic, mustard, salt, pepper, heavy cream, and chicken broth in a saucepan Heat the mix over medium-low heat Bring to a simmer and cook for about 5 minutes, or until it gets a little thicker Cover the chicken in the casserole dish and pour the sauce over it Put

Dried white beans and leftover ham are cooked slowly in a savory broth to make this hearty and comforting soup. Ingredients: 1 lb dried white beans, rinsed and sorted 1 ham hock or leftover ham bone 1 onion, diced 3 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 6 cups chicken or vegetable broth 1 teaspoon dried thyme 1 bay leaf Salt and pepper to taste Fresh parsley for garnish optional Instructions: In a slow cooker, put everything but the parsley For 8 to 10 hours on low heat or 4 to 6 hours on high, until the beans are soft and the soup tastes good To make the soup more filling, shred the meat and add it back to the ham hock or bone Delete the bay leaf Depending on your taste, add salt and pepper Serve hot, and if you want, top with fresh parsley