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5 star :: gluten free, paleo, easy, keto 2 Tb almond flour 1Tb flax flour 1 Tb coconut flour 1/4 tsp baking powder 2 T coconut oil 1 egg 6 drops liquid stevia 2 Tb almond milk or lemon juice (POW!) Dash sea salt 1/4 c blueberries Mixed together in a microwaveable bowl. Cook 2 min. Add frosting (2 Tb dairy free cream cheese plus 1 Tb honey and lemon extract) Or bake at 350 for 5-8 minutes speed conv

4 star :: gluten free, paleo, easy, keto Ingredients 6 Tablespoons unsweetened cocoa powder 2 Tb almond flour 2 tsp granulated stevia/erythritol blend (Pyure) 1/2 teaspoon baking powder 2 Tb honey 1 pinch sea salt 2 tablespoons coconut milk 1/4 teaspoon vanilla extract 4 medium eggs pasteurized 4 Tablespoons coconut oil melted 350 for 12-15 min. https://l.facebook.com/l.php?u=https%3A%2F%2Fsimplysohealthy.com%2Flow-carb-chocolate-lava-cake-recipe%2F%3Ffbclid%3DIwAR35SNW4piTf2NTDgEZLwKVYpYyKly2LqjhvAd3IcW4iD2jo-qo3f5BcBFo&h=AT1WvsWfpuw2LNIRVGzw-9gGBpiUGAamvRfUHLgcF_HfyWzqOpaFWCsdRBTVhCNGsO-8WG7ZYR925e16ftPTo1WkdPcFYGc41mxtsKB1IMEom4vTWAqSpzdPlpOcGanWdTPsVYs&__tn__=%2CmH-R&c[0]=AT0Ajo1ek06_oecq7wX15FBzn8pJC7kK1Vvjpb0nUiGrj7AMp26oLBOvKnLJfmCsXpvYjjYClgV3g_1mK4SB5H8wkTHITOHxORD3L7IJFCEhQfRtihI8hoS-Shj4OnOtZe4LJwpi9_kdXS8FRdkborItK60D5YHARVaFojtMBVWWew

3 star :: great in a pinch for "bread" INGREDIENTS Ingredients 3 tablespoons almond flour or 1 tablespoon coconut flour 1 tablespoon butter or oil 1 medium/large egg 1/2 teaspoon double acting baking powder Instructions Melt butter in a microwave-safe bowl or ramekin. Add the almond flour, egg and baking powder to the butter. Beat with a fork until completely mix. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster or in a skillet. To Bake: Pre-heat oven to 375F. Bake in a ramekin for 10-12 minutes or until cooked through.

3.5 star :: vegan, whole30 1 cup long grained rice or 2 cups precooked basmati rice 1-2 green chilies finely chopped 1 inch piece ginger peeled and finely chopped 1/4 cup raw peanuts 1/4 teaspoon turmeric salt to taste 2 lemons juiced cilantro for garnish 2 teaspoons olive oil 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 teaspoon urad dal Add rice to a pot, pouring enough water to cover the rice by 2 inches and let sit for 30-45 minutes. Rinse the rice until water runs clear. Add a little bit less than 2 cups water to the pot and bring to a boil. Add turmeric and salt. Reduce heat and simmer, covered, for 15 minutes or until rice is cooked through. Remove from heat and let sit, covered for 5 minutes. Over medium heat add 2 teaspoons olive oil to pan. Add mustard seeds, cumin seeds and urad dal to pan. When mustard seeds start to pop add green chilies, ginger and peanuts. Cook over medium heat 2-3 minutes, stirring occassionally. Add cooked rice to spice mix and stir to combine. Remove from heat and add lemon juice. Garnish with chopped cilantro.

5 star :: paleo, whole30, vegetarian These Paleo Cherry Tarts are a perfect, delicious treat for the season! Gluten-free, grain-free, dairy-free and egg-free! A bit crumbly crust but held together when serving out of pan (add a TB egg powder* if you like it more together). Cherry filling held together and was luscious! Ingredients Crust: 1 cup almond flour 1/2 cup flax flour 1/3 cup coconut flour 1/2 tsp baking soda 1 Tb vinegar 4 Tbsp ghee or coconut oil 4 Tbsp honey or 10 drops liquid stevia or monk fruit 1/4 tsp salt Filling: 4 cups pitted cherries (you can sub part blueberries) 1/4 cup honey 1/2 tsp stevia powder 1 1/2 Tbsp arrowroot powder 1 Tbsp water 1 Tbsp lemon juice For the whipped cream: 1 can full-fat coconut milk chilled in fridge for 24 hours 1 Tbsp honey 1 tsp vanilla Instructions Preheat oven to 350 degrees F. Add all ingredients for the crust into a food processor and pulse until well combined, and it starts to form into a crumbly dough. Divide the dough evenly throughout six 4-inch greased tart pans (or use 1 pie pan) and use your fingers to press dough around evenly throughout the pan and the sides. Poke holes in the crust with a fork. Bake crust for 10 minutes, until slightly golden brown. Remove from oven. Place the cherries in a large saucepan over medium heat and cook for 2-3 minutes. Add the honey and lemon juice and stir for another 2 minutes. Dissolve the arrowroot powder in the water and add into the cherry mixture. Cook for 1-2 minutes until it becomes thick, stirring constantly. Pour the filling into the tartlettes. Let them cool completely before serving. For the Whipped Cream (optional): Place the can of coconut milk in the fridge 24 hours before so that the coconut cream separates to the top. Remove the lid and scoop out the cream and place in a chilled bowl. Add the honey and vanilla and whisk until it is light and fluffy. Use immediately and refrigerate the leftovers.

4 star :: paleo, whole30, vegetarian Addictive Zucchini Fries - Paleo keto vegetarian 1 large zucchini 1 large egg 1/4 cup almond flour 1/4 cup cassava flour 1/2 tsp sea salt 1/2 tsp black pepper Dash cayenne 1 tsp Italian seasoning optional olive oil or coconut oil spray Preheat your oven to 400 degrees F. spray the sheet with olive oil. In a shallow bowl, whisk the egg whites until frothy. In another bowl, mix together the almond and cassava flour, sea salt, pepper and cayenne. Divide the mixture between two shallow bowls - this will help prevent the almond flour coating from becoming soggy. Trim the zucchinis' ends and cut into ¼-inch-thick fries. Place the zucchini fries in the bowl with the beaten egg whites to coat. Dredge each zucchini strip in the seasoned almond flour (gently press to help it adhere), then place on the prepared baking sheet, arranging them in a single layer. To prevent a sticky mess, it's best to use one hand for picking each zucchini strip up from the egg whites, then the other hand to dredge it in the almond flour. Lightly spray the zucchini strips with oil, then bake them in the preheated oven for 20-25 minutes. Top rack speed convection

4 star :: natural ingredients easy paleo, whole30, keto 1/4 cup coconut flour 1/4 cup flax flour or almond flour 1/2 cup date paste 10 drops liquid stevia 1/2 tsp sea salt 1 cup peanut butter (or almond butter for Paleo) 1 tbsp warm water 1/2 tsp gelatin 1/2 cup sugar free chocolate chips (optional) 1 tablespoon coconut oil INSTRUCTIONS In a food processor add date paste (30 dates steeped in 2 T hot water, puréed), peanut butter and sea salt. Pulse. Whisk warm water and gelatin in a small bowl and then add to peanut butter mixture. Mix in thoroughly. Melt chocolate chips in a double boiler over the stove or in the microwave. I microwave a bowl of water then place another bowl with chocolate on top and let it sit for 15 min to soften. Or use the microwave, heat in 15 second increments stirring in between to avoid burning the chocolate. Line a baking sheet with parchment and roll peanut butter mixture into 12 balls. Add coconut oil to chocolate if making bars. Or Use a spoon to roll them in the melted chocolate. I like to roll some and just drizzle the chocolate on some. Place on lined baking sheet and transfer to fridge or freezer to set for at least 30 minutes. Once firm, place in an airtight container and store in the fridge. Based on this link, but more natural with date paste. based on: Healthy Peanut Butter Balls (Keto + Paleo Options) | The Real Simple Good Life

4.5 star :: wonderful flavor and easy paleo, whole30, keto This was so good. Incredibly easy. Full of flavor, and I honestly wouldn’t change a thing about the seasoning as I need it. Great option served over rice or as a side dish to pasta or a fresh salad. 3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip) ¾ teaspoon coarse salt, divided ½ teaspoon freshly ground pepper 2 tablespoons avocado oil 1 tablespoon butter / I used olive oil 4 cups finely diced onions 1 cup diced red bell pepper ½ cup diced green bell pepper 2 tablespoons tomato paste or I used 1/2 cup fresh tomatoes with 1/4 cup sun dried tomatoes 2 tablespoons sweet paprika 1 teaspoon crushed red pepper 1 teaspoon dried marjoram or I used oregano 1 cup reduced-sodium chicken bone broth ½ cup sour cream or diary free alternative 1 tablespoon arrowroot flour 2 tablespoons finely minced fresh parsley, dill and/or chives Step 1 Marinate chicken in dry rub spices overnight Step 2 Heat oil and butter in a instant pot or Dutch oven over high heat. Add chicken, 10 to 15 minutes. Step 3 Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes or 40 minutes for instant pot. Step 4 Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth. Step 5 When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired. Based on Braised Paprika Chicken Recipe | EatingWell

5 star :: wonderful flavor and texture paleo, whole30, keto 3 lb buffalo chuck roast 1 1/2 tsp salt 1 tsp pepper 1/2 tsp onion powder 1 tsp garlic powder 2 capfuls of Worcestershire sauce INSTRUCTIONS Start by combining the salt, pepper, smoked paprika, garlic, and onion powder. Pour a capful of Worcestershire sauce on each side of the roast and massage it in before rubbing on the spice mixture. Adding the Worcestershire first adds flavor and helps the spices stick to the buffalo. For the best results smoke the buffalo at 200℉ for 5 to 6 hours. If you don’t have as much time, you can smoke the chuck roast between 220℉ and 250℉ for 2-3 hours. It won’t be as tender at the higher temperature, but it will still be delicious. The buffalo chuck roast is ready when it’s internal temperature is between 130℉ and 140℉. Let the roast rest for 20 minutes covered with foil to let it relax before slicing. We like to sprinkle the slices with a little hickory smoked sea salt before serving. It was tender, juicy and delicious. I was worried that the Bison might be tough since it’s such a lean cut of meat. But it was grass fed and finished. And absolutely amazing on the smoker. https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.umami.site%2Frecipes%2Fmesquite-smoked-buffalo-chuck-roast%2F%3Ffbclid%3DIwAR2uziFNh3BdG9MvjQUrdt57giiWE085R7Gi1BTo0mneriWI5CmBcPh0PSI&h=AT1-Nffinupe-t3QCJBRv0zWPganlGYoQ7W_FFUWR7wngG0y9_1M_6ZW4gha9ALyc56gieN38LCAtkagyQ7SSWpSnFHCWpTUs98SOnEV-GfNNlLRktcAYTVTkObewGcUahgTpNY&__tn__=H-R&c[0]=AT0rN0YO8pSswe-zkmwfMnOVgfKZZhJ_8Ia2rWShC9BKA9mAkZN2Vq6pS5nKQuO5lQRX3d_5OTf4w6oILuQUAknHduq79D13q7IAUOenxHIdqtu3LP6d-SQDn0dYgK9lgvb4ZMhlOMO6r4u-8B6WhWiCd0SfE3TnPy0Fgk6imWiufSyNpbgg6DGD22KWzBi5baFG-Q

3.5 star :: chewy + easy kid recipe paleo, whole30 1 cup almond butter (or mixed nut butter from Costco is great) 1/3 cup coconut sugar, (i used 1/2 c coconut flour and 20 drops stevia) 1 large egg, lightly beaten 1 tsp vanilla extract pinch of sea salt Preheat the oven to 350 degrees . Add all ingredients to a bowl and mix together. Line a baking tray with parchment paper and dollop tablespoon-sized mounds of the batter onto the baking tray. Use your fingers to flatten the mounds. Then, use the back of a fork to create a crosshatch pattern on the almond butter cookies. Bake the cookies for 10-12 minutes. Let the cookies cool completely on the baking tray before transferring to a plate. Recipe inspired by and photo credit  https://downshiftology.com/recipes/almond-butter-cookies/

3-4 star :: paleo, vegan, keto, whole30 3 star version ingredients: 1 yellow squash or zucchini (2 cups) 2 teaspoons extra virgin olive oil 2 tablespoons raw apple cider vinegar salt 4 star version ingredients: 1 yellow squash or zucchini (2 cups) 2 teaspoons extra virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons oregano 1 teaspoon granulated garlic salt Instructions Slice squash on mandoline at ⅛ setting (or, if you want thicker chips, a higher setting). I think thinner is better by far. Mix olive oil, vinegar, and salt. Pour over squash and mix around to coat. Place squash slices on Teflon sheets lined dehydrator trays. Dehydrate at 110° for 12 hours or until crispy. 225 for 3 hours works too.

4.5 star :: paleo, keto, whole30 4 lbs beef brisket, rump roast or sirloin (chopped) 3 T paprika 2 T cumin 1 T Rosemary 2 T garlic powder or 5 cloves fresh 2 t sea sat 2 t pepper Marinade overnight in spices only. Sauté in olive oil in Instant pot for 3 to 5 minutes until the beef is crispy. Add 1 cup of water or beef broth and set the instant pot to 60 minutes on high. Shred. Salt as needed. Enjoy.