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3 star :: easy Easy to make. Nice option for when you need a tortilla. Doesn’t taste like one though. INGREDIENTS: 6 large eggs 1 cup unsweetened almond milk 3 tablespoons coconut flour, sifted 2 teaspoons coconut oil, melted 1 teaspoon arrowroot powder ¼ teaspoon sea salt Coconut oil or butter for pan https://againstallgrain.com/.../26/crepes-grainfree-paleo/

5 star :: wow, paleo, addictive Buttery Honey Coconut Frosting (new trial recipe) with Naked Style Cake using my Paleo Lemon Poppy Seed bread recipe. A little goes a long way. 3 Tb European organic butter 6 Tb raw virgin coconut oil - cool 1/4 cup raw honey 1 tsp vanilla 1/8 tsp monk fruit extract 1 Tb Poppy seeds optional Dash of pink sea salt or I used dash of trace minerals Whip. Whip. Whip. Spread very thin on top of cake layers only. This was enough for 3, 6” cakes, double for 2, 10” cakes. Tried this as an experiment for thanksgiving dessert. So happy I did.

5 star :: paleo, healthy, tasty, makes a wonderful cake I have made this recipe so many times I can do it my sleep. It’s also great with a cinnamon chocolate chip version. I’ll post another day. 4 ripe bananas (beat first then add:) 1/2 cup of lemon juice 1 tablespoon apple cider vinegar 5 eggs Then add: 1 cup Orgain vanilla protein powder 1 cup finally ground fresh flax seed flour 1/2 cup almond flour 1/2 cup tigernut flour 1 tsp powder stevia 1 tsp baking soda 1/4 tsp cream tartar 1/2-1/2 tsp sea salt 2 T poppy seeds Beat the above ingredients till nice and frothy. Add dry ingredients. Bake in bread pans at 350 for 30-35 min speed convection OR as 2 10" round cakes. SEE MY FROSTING RECIPE I know it’s really hard, but make sure that you let it fully cool and set up in the fridge before you slice it. You also need to keep it in the fridge to preserve the perfect texture

4 star :: hold layers, simple ingredients This is not a fluffy cake but made to handle layering of luxe tall cake. A more healthy version than typically used. Girls loved the flavor and devoured their HUGE slice at the party. My thoughts: protein packed with Greek yogurt yet also delicate with hints of 3 luxurious extracts. It’s a simple recipe...like a bakery in a France in the 1800s. The cake is also the perfect consistency to handle multiple layers. Ingredients 3 cups all-purpose flour 1 T baking powder 1 teaspoon kosher salt 2 cup vanilla whole-milk yogurt 1 1/2 cups sugar, divided 6 extra-large eggs 1 teaspoons vanilla, coconut, almond extract each ½ cup butter whip eggs and sugar until very frosty about 10 minutes. Then add the softened butter. Then the yogurt and extracts. Finally the dry ingredients. Makes 3 10” cake rounds. Shaded pale to hot pink. 350 degrees for 20-22 min. Until toothpick comes clean.

5 star :: paleo, from Italy, juicy, tender 4 to 6 chicken thighs with skin and bone in 1 cup homemade Paleo marinara sauce 1 cup red wine 2 Tb chopped garlic Fresh herbs from your garden… I used sage, thyme, basil, oregano Mix all ingredients thoroughly. Add to a 13 x 9 pan, larger if your chicken is larger or you use six size. Make sure the skin his side up. Cook at 330° for 40 minutes or an internal temperature of 165. Serve with pasta, rice, couscous, quinoa, or I used a Paleo egg crêpe to soak up all the juices. Everyone loved the flavors and this recipe is based off of the pork red wine one from our friends in Italy.

5 star :: protein packed, well loved, delish 1/2 cup unsalted butter, melted 1/2 cup sunflower butter* or mixed nut butter 1 1/2 cup light or dark brown sugar, packed 1 Tb vanilla extract 3 large eggs 2 cups wheat flour 1 cup steel cut oats 3/4 tsp salt 1/2 tsp baking soda 1/2 cup dark chocolate chips *Add mint extract for a fun version or omit baking soda...When substituting SunButter in your existing recipe, you may have to reduce the baking soda/powder by about 1/3. The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless! Don’t bake them too thick, line parchment. I used a 8x10 pan Make sure the bars are completely baked. The edges should puff up a bit and turn golden brown. Let them cool before slicing. While the edges are nice and chewy, the center pieces are very soft and gooey. Let cool to help set the bars. Then cut, leave on Pan. Easy to make the night before and cover tightly for next day 350 for 20-25 min

4 star :: vegan, paleo, whole30 Loved the flavor. So good I couldn’t believe it was healthy. Let cookies fully cool in fridge. Kids devoured! Ingredients: 1 tbsp ground flaxseeds 3 tbsp water or apple juice 1 TB Apple cider vinegar 1/2 cup applesauce 1 tsp alcohol-free vanilla extract 3 tbsp softened coconut oil 2 tbsp maple syrup 1/4 cup maple sugar 1/2 cup GF brown rice flour blend or oat flour 1/2 cup fresh ground flax seed flour 1/2 cup tigernut flour 1/2 cup almond flour 2 tsp cinnamon 1 tsp baking soda 1/4 tsp cream tartar 350 for 15-20 min speed convection 12-16 cookies Based on: Medical Medium recipe linked.

5 star :: easy, kid fun 1/2 cup unsalted butter, melted 1/2 cup creamy peanut butter 1 cup light or dark brown sugar, packed 1/2 cup granulated sugar 1 tbsp molasses 2 tsp vanilla extract 2 large eggs 2 cups all-purpose flour 1 cup old fashioned rolled oats 3/4 tsp salt 1/2 tsp baking soda 1/2 cup dark chocolate chips (optional) Chocolate-based leftover Halloween candy Don’t bake them too thick, meaning don’t use this full recipe for an 8×8 pan unless you halve it. Otherwise, the inside will come out WAY too gooey. BUT you can turn this into a skillet cookie following the same directions. Just dig in with a spoon! Don’t overcrowd the cookie bars. That is, don’t place a pile of candy on top. This will prevent the center from baking through. Make sure the bars are completely baked. The edges should puff up a bit and turn golden brown. Around 20 minutes speed convection depending on pan. Let them cool before slicing. While the edges are nice and chewy, the center pieces are very soft and gooey. Allowing it to cool will help set the bars.

4.5 star :: paleo, tender, juicy, whole30, flavorful 14 pound turkey (we did 15 lb for 7.5 hrs). 2 TBS dried thyme 1 TBS powdered sage 2 tsps dried oregano 2 tsps paprika 2 tsps sea salt 1-1/2 tsps cracked black pepper 1 tsp dried rosemary 1 tsp onion or garlic powder (optional) Zest of 1/2 an orange 1/4 cup extra virgin olive oil (EVOO) 1/2 cup apple cider 1/2 cup water Alderwood (our choice) Total time:6 hour 30 min – Prep time:30 min – Smoke time:6 hour – Serves:16 people Author: Nick Directions: 1. Preheat the smoker to 225˚F. 2. In a small bowl, mix together all the dry herbs and spices. Rub the interior cavity of the turkey with 1/3 of the dry seasonings. 3. Add the EVOO and orange zest to the rest of the seasonings and rub all over the outside of the turkey. 4. Place the water and apple cider in the water pan in the bottom of the smoker, filling it only half way. Place a drip pan on the next shelf above the water pan to collect drippings from the turkey. Fill the side drawer with the wood chips. 5. Tuck the wing tips tightly beneath the turkey. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F. 6. Check every hour for smoke. Add wood chips if you don’t see any smoke. Start checking the internal temperature of the bird after 3 hours and every 45 minutes with an accurate meat thermometer. Alternatively, use the digital probe thermometer that came with your smoker. https://mrecipes.com/smoker/poultry/turkey-sweet-potatoes/

5 star :: paleo, sugar-free, whole30, difficult dessert A perfect texture, this recipe and it up being a dark chocolate pie versus milk chocolate, and it was extremely difficult to make with all the steps. I’ve personally loved the flavor. But I used my own paleo crust recipe. INGREDIENTS: 2 cups blanched almond flour 2 tablespoons coconut flour 1⁄2 cup cocoa powder 1⁄2 teaspoon baking soda 1⁄4 teaspoons sea salt 1⁄2 cup honey 1⁄4 cup coconut oil 2 ounces unsweetened chocolate 2 teaspoons pure vanilla extract Filling 2 tablespoons water 2 3⁄4 teaspoons unflavored powdered gelatin 2 1⁄2 cups full-fat coconut milk 4 large egg yolks 3⁄4 cup grade B maple syrup 1⁄4 teaspoon sea salt 1/4 cup raw cacao 1/4 cup cacao butter 1/2 tsp stevia powder 1 1⁄2 teaspoons pure vanilla extract 1 cup Coconut Milk Whipped Cream Dark chocolate shavings, optional I NSTRUCTIONS: Preheat the oven to 350°F. Make the crust. Sift the dry ingredients into the bowl of a stand mixer or food processor. Place the remaining ingredients in a saucepan set over low heat until melted. Add the melted chocolate mixture to the dry ingredients. Beat in a stand mixer or food processor until fully combined. Press the dough into a 9-inch pie pan, being sure to spread it evenly along the bottom and up the sides. Bake for 12 minutes, then let cool. Meanwhile, make the filling. Place the water in a small bowl and sprinkle the gelatin over it. Place the coconut milk in a saucepan set over medium-high heat to warm. Place the egg yolks, maple syrup, and salt in a mixing bowl and whisk to combine. Temper the eggs by adding half of the heated milk into the bowl, whisking continuously. Pour the mixture back into the saucepan and cook over medium heat for 6 minutes, stirring frequently. Do not let it boil or the yolks will curdle. Whisk in the gelatin, then continue to cook for 2 minutes, whisking vigorously until the gelatin has dissolved entirely. The mixture should be thick enough to coat the back of a spoon. Pour the custard through a mesh sieve into a bowl. Add the chocolate pieces and vanilla, whisking until smooth. Pour the custard into the cooled piecrust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm. Let sit at room temperature for 20 minutes before serving. Top with whipped cream and sprinkle with chocolate shavings, if desired. https://l.facebook.com/l.php?u=https%3A%2F%2Fagainstallgrain.com%2F2016%2F03%2F13%2Fchocolate-pudding-pie-with-chocolate-cookie-crust%2F%3Ffbclid%3DIwAR2opJ9gIS45WBhS-T01Y5HoaN6MY0b-VfsjhbW8LGMx5CJ7pCYLGynxYas&h=AT28YTvuXni4JhrEIO0h_buEaPwEMdvQ87s0-zZ_MjLvHac_U8HD41xoEo-AqSTUzeoQ_IRiW5dWRaQpbe72gM9v9DwbN9RzOofUu49uRVBDSdahJcp9gcoSFD6c9iDTFXD5L-A&__tn__=%2CmH-R&c[0]=AT1iqFxBJbyXp1QHCNDPu64250ZKJw3SlwJ-4qKVMtwI1SSeQgKTgYM5COtkOuZpoR3U-4m3XZxU4Gpf-_h0TP4GtBrR_EuiIbG1bIhga6ZkgWy7tetEvXC6VEEJK5OsMlb2Z4hh-HMv2C-2SCODNDtpTN3D0R3G_sClUe9yWGuAMzOINYKpKjgxMVuM7o8RNRfuvg

5 star :: paleo, sugar-free, easy 16 cups fresh ripe peaches (pitted and chopped) 20 dates or 1 cup honey (more if desired) 1 lemon, juiced (about 1/4 cup juice) 1 tsp monk fruit powder 1 tbsp vanilla extract 1/4 cup chia seeds Instructions Add peaches (about 1-inch chunks), dates (if you chose instead of honey) lemon juice to the Instant Pot. Set the valve to "sealing." Start the pressure cooker in manual mode for 1 minute at high pressure. Release pressure naturally. Carefully open the lid using an oven mitt or pot holder. Blend with immersion blender. Switch to sauté mode and set to “less.” Stirring occasionally, saute about 15 minutes or until most of the liquid has evaporated and the jam has thickened. Turn off the IP. Add honey (if you didn’t add dates) then chia seeds and vanilla and monk fruit. Now you can use an immersion blender for a smoother consistency or leave it chunky for a more rustic feel. Store the jam in jars (see size note below) and refrigerate for a week. This recipe yields 3 18 ounce jars. You can also freeze the cooled peach jam. This easy freezer jam will keep for at least 6 months. Thaw it overnight or at least 15 minutes before you’re ready to eat it. CAN I USE FROZEN PEACHES FOR JAM? Yes. You can use frozen peaches for this jam. Because frozen fruit contains more water, you may need to increase the saute time by 3-5 minutes. IS THIS JAM SHELF STABLE? No. This peach jam must be refrigerated or frozen for safety. I didn’t test this recipe to be shelf stable. It may or may not have the right amount of acid or sugar to keep it safe at room temperature. HOW LONG DOES REFRIGERATOR JAM LAST? When stored in a sealed container in the refrigerator, this jam will last about one week. You can freeze this jam for much longer. And I prefer that method. Make a huge batch of jam and freeze into small individual jars. Thaw one jar in the fridge the night before you want to eat it. And yes. You can freeze jam in glass jars. Just make sure to leave some space at the top as the jam will expand as it freezes. Based on: https://marisamoore.com/instant-pot-peach-jam/

5 star :: paleo, whole30, easy for kids 6 butter lettuce leaves 4 hard-boiled eggs (halved or quartered) 1 avocado (peeled and sliced into chunks) 6 strips bacon 10 cherry tomatoes ½ lemon, juiced 10 bamboo skewers DRESSING 5 tbsp balsamic vinegar 1-2 tbsp Bulletproof EV Oil INSTRUCTIONS Add the chopped avocado into a small bowl and cover it in the lemon juice evenly. This will help prevent the avocado from browning. Slice the lettuce leaves into bite-sized square pieces. Fold the bacon or prosciutto into bite-sized pieces. Begin to layer the salad onto the skewers in any order. (Note: We made approximately 10.) Add the balsamic vinegar and Oil into a small dish and stir to combine (add chopped garden herbs for more nutrition and flavor...I love oregano) Or serve up my VEGAN CEASAR DRESSING recipe. Place the skewers onto a serving dish and drizzle with dressing. Hand out your cobb salad skewers to friends and family, and enjoy!