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This Butternut Squash Coconut Curry is a flavorful and comforting vegan dish that's perfect for chilly days. The combination of sweet butternut squash, creamy coconut milk, and aromatic spices creates a deliciously satisfying meal. Ingredients: 1 medium butternut squash, peeled and diced 1 can 14 oz coconut milk 1 onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons curry powder 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander 1 tablespoon coconut oil 1 cup vegetable broth Salt and pepper, to taste Fresh cilantro, for garnish optional Cooked rice, for serving Instructions: Put coconut oil in a large pot or skillet and heat it over medium-low heat Chop up the ginger, onion, and garlic and add them It will take about 5 minutes of cooking until the onion is clear Add the coriander, cumin, turmeric, an

Raspberry coconut popsicles that are low in carbs and dairy-free are a cool treat that are great for hot days. They are creamy, fruity, and don't make you feel bad because they are made with coconut cream and fresh raspberries. Ingredients: 1 cup coconut cream 1/2 cup unsweetened almond milk 1/2 cup fresh raspberries 2-3 tablespoons powdered erythritol or sweetener of choice 1 teaspoon vanilla extract Instructions: Put raspberry puree, almond milk, coconut cream, erythritol, and vanilla extract in a blender Mix everything together until it's smooth Place the mix into popsicle molds Place popsicle sticks inside the molds Put it in the freezer for at least four hours, or until it's solid Take the popsicles out of the molds and enjoy once they are frozen