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5 star :: "fried" cakelike chocolate donuts made with superfoods By Jenalee Marshall 1 cup sweet potato (purée) 2 large eggs 3 tablespoons coconut oil 1/4 cup black cocoa powder 3 tablespoons coconut sugar 2 tablespoons water 2 tablespoons coconut flour 2 tablespoons arrowroot flour 1/4 teaspoon sea salt 1/8 teaspoon Creme tartar 1/2 teaspoon baking soda My Glaze 1/2 cup cacao 1/4 cup coconut oil 1/4 cup vanilla protein powder 2 T honey I cooked in a donut hole maker. 5 min. (4+1) Worked perfectly. Makes 32 donut holes INSTRUCTIONS Preheat oven to 350F. Generously grease a donut pan/donut maker with coconut oil (see notes for the one I use). In a food processor or blender combine all ingredients for donuts until smooth (the minced sweet potato gets blended raw with the other ingredients). Transfer batter to a pastry bag and pipe the batter into the donut pan. Bake on 350F for about 15-18 minutes until a toothpick when inserted comes out clean. Cool before spooning out of pan and cooling on a cooling rack. Melt ingredients for glaze over low heat in a double boiler. Remove as soon as coconut oil is melted and whisk until smooth. Allow to cool slightly to thicken before pouring over donuts. Based on: https://paleoglutenfree.com/.../healthy-chocolate-donuts.../

3 star :: great option in a pinch 1 tablespoon coconut flour (3 almond) 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. Notes To Bake in Oven: Use a ramekin and bake at 375 for 10 minutes Great in a pinch. 90 Second Low Carb Keto Bread - Gimme Delicious

4.5 star :: "fried" amazingly crisp rings or fun blooming option By Jenalee Marshall Blooming Onion or Onion Ring Option (wet versus dry batter) 5 small Onions or 2 large 1 Egg 1/2 cup Blanched almond flour 1/2 cup Tapioca flour (I used cassava) 1/2 tablespoon Spanish Paprika 1/2 teaspoon Sea salt 1/2 tsp garlic powder 1/4 teaspoon Cayenne pepper 1/4 tsp turmeric 2 tablespoons Coconut oil (melted) Umami Dipping Sauce (Horseradish fry sauce) 1/4 cup Avocado mayonnaise 1/2 tablespoon Paleo ketchup (or any ketchup if not strict paleo) 1 1/2 tablespoons Prepared horseradish (the ingredients being horseradish, vinegar, salt) 3/4 teaspoon Cayenne pepper 1/4 teaspoon Turmeric 1/2 teaspoon Paprika 1/8 teaspoon Sea salt Black pepper (to taste) 1/2 tsp Garlic powder (optional) Instructions (blooming) Cut the Onions: Start but cutting off a half inch of the pointy side of the onion, peel. Lay the onion with the cut side down. Start a half inch away from the top and cut straight down through the onion making 4 slits around. Repeat between the cuts until you have between 8-12 cuts. Or use Apple cutter. Flip the onion over and gently fluff out the petals Dredge Preheat oven to 400° F and line a baking sheet with parchment or aluminum foil. In a small bowl whisk one egg, in another bowl combine the flours and spices. Dip an onion into the egg making sure to coat every petal inside and out. Let the excess fall off and gently toss in the flour mixture. I simply lay the onion in it and use a spoon to get the flour in every petal. Gently shake the excess off and place on the pan. Repeat until all onions have been coated. Bake: bake for 15 minutes, 30 for large. Using a basting brush gently coat the onions with a bit of melted coconut oil. Return to oven for another 15 minutes. Check the color and see if they are crisp, if not broil under high heat for 5 minutes. Serve with the horseradish dipping sauce. Instructions (onion rings...my fave method) Add water to dry batter until thick pancake consistency. coat pan with oil. Bake 400 for 15-20 min Based on: Easy Baked Blooming Onion Recipe | Wicked Spatula

5 star :: paleo and amazing flavor, easily made vegan 1 pound chopped Costco rotisserie chicken with juices and bones/skin 1 c water 1 tablespoon oil 1 large onion, finely chopped 8 cloves garlic, minced 1 can green chilies 1 tsp chili flakes 4 tablespoon mangalore curry powder (Boston’s) 1/4 c dehydrated cherry tomatoes 1 (14-ounce) can full fat coconut milk Salt and pepper along the way. Simmer chicken body and skin for about 10 minutes, stirring occasionally, until the chicken is off the bone and it’s thick. Heat oil in a large saucepan over medium heat. When oil is hot, add the onion and cook for 4 minutes or until softened. Add the garlic and sauté for 1 minute until fragrant. Add to chicken. Cook 5 min. Add rest of ingredients. Simmer until thickened.

3.5 star :: rich and paleo and vegan 1 cup cashews soaked overnight with water 1/2 cup coconut milk 1/2 packet gelatin 6 -8 teaspoons Monk fruit extract granular (adjust to taste) 2 tablespoons vanilla bone broth powder Dash Sea salt 1/4 teaspoon hazelnut extract 1/4 teaspoon almond extract Blend soaked cashews (saving the water) with the half a cup of coconut milk. Add gelatin, sweetener and excess water from cashews boil for five minutes whisking. Add to blended cashew cream along with Monk fruit bone broth powder, extracts and salt. Blend again. Refrigerate for four or more hours until firm whip it right before frosting the cake/cupcakes

3 star :: great easy fast recipe that's low carb! ⅓ to ½ lb ground chicken 3 large eggs 1 tsp minced ginger 2 stalks scallions, chopped & separate white and green parts 1 cup fresh shiitake mushrooms, sliced, or more if you like 3 cups chicken stock 1 tbsp coconut aminos ¼ tsp cumin powder Cherry tomatoes, optional Sesame oil 1 tsp ghee, saute use Salt to taste INSTRUCTIONS Saute minced ginger, white parts of scallions with 1 tsp of ghee until fragrant. Add ground chicken and sliced shiitake mushrooms. Saute until the meat is cooked through and the mushrooms turn soft. Season with salt to taste. Add 3 cups of chicken stock + 1 tbsp coconut aminos + ¼ tsp cumin powder. Bring the broth to boil. Based on: https://l.facebook.com/l.php?u=https%3A%2F%2Fiheartumami.com%2Fhearty-chinese-egg-drop-soup%2F%3Ffbclid%3DIwAR25yZtS51_el1julOhKzkBHXlGYinZlqk2KYf8SKi-jybN5UHcFGGYT1MU%23wprm-recipe-container-5136&h=AT2q2jrxyeHy1c5IuqN_k_SZuGiVlZA8CiM7EwTh2zROF_ZOPUqspx8qSDeK3mqXsX16rQ67T-Xvy-m0T_EjIU7Pp4SFy0Cs2keR5E6SP7fiwsliohvrVgJJUOwn_2q7kdp1VqY&__tn__=H-R&c[0]=AT0KvR17AVibm1VZULx_HHuWfMNy78MYf6kbJuRKXsEbw-gImYwG7xdb1pi6ps9lwhTk-lHNLCChidvl_AaL08GGOI2D5moIqJdgJ6g0rC_nW4evk1zZ0qYk-0zEzA3gcGM-Uc5I9T92BNGtPqfGR-KAKAEvpaLTH90eFCfyrSqt8JDbS-s07jbAzKNHervqbniSWQ

4 star :: a great way to sneak in more veggies into a dessert 5 eggs 1/4 cup monk fruit sweetener or honey 1 cup pumpkin purée 2 T coconut oil 2 T Collagen powder 2 teaspoons vanilla ex 1/2 cup coconut flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 teaspoon baking soda 1/2 teaspoon sea salt 3/4 cup grated carrot 3/4 cup grated apple Cook at 350° for 20 to 25 minutes. Speed conv. Frosting Creme 3/4 cup raw cashews soaked in water for three hours (use 1/3 c liquid to blend) 1/4 cup pumpkin purée 1/4 cup vanilla protein powder 1/4 teaspoon pumpkin pie spice Blend until smooth and whisk in protein powder at the end to thicken Based on recipe by Heather Connell. That recipe I’d give 3 stars . This one modified is 4 stars.

5 star :: my favorite paleo brownie recipe 2 eggs 1/4 cup organic coconut oil softened but not melted 2/3 cup mixed nut butter unsweetened 2/3 cup tahini 1/3 cup organic coconut sugar 10 drops stevia 2 tsp pure vanilla extract 2 tsp almond extract 1/2-2/3 cup almond milk 2/3 cup blanched almond flour 2/3 cup vanilla protein powder (orgain) 1/8 tsp fine grain sea salt ( I used trace minerals) 13x9 pan at 350 speed convection for 15 min Do not over bake if you want them the perfect chewy consistency. make sure to let them cool and they are even better the second and third day Adapted from these two recipes: https://www.paleorunningmomma.com/chewy-paleo-chocolate.../ https://www.google.com/.../amp34368084/tahini-brownies/ 3/4 tsp baking soda for more cake like

4 star : creamy and delicious taste of the Medditeranean 1 large eggplant (1.5 lb) 2 garlic cloves, finely minced (use a garlic press) 1 large yellow bell pepper 2 Tb olive oil 4 tablespoons tahini paste 1 tablespoon lemon juice (I added 4!) 1/4 c water* (less if you like the dip more chunky) 1 teaspoon salt* *swap salt and water out for olive brine to make it even better! Roast diced eggplant and pepper, olive oil, salt and garlic in oven for 25 min at 350. Purée cooled veggies in processor with tahini, lemon juice and 1/4 c water. Serve with grilled meat, pita, coconut tortilla chips or sliced raw veggies. Based on: https://www.feastingathome.com/authentic-baba-ganoush.../

4-5 star Oatmeal Cookie By Jade PB Bliss By Preston

4 star :: crispy + addictive and you'd swear it was cornbread batter! Batter: 1/2 cup almond flour 1/2 cup flax flour 1/2 cup arrowroot powder 1 teaspoon baking powder 1/2 teaspoon sea salt 2 large eggs, beaten 1/2 cup unsweetened almond milk 2 tablespoon honey 2 tablespoon melted ghee, grass-fed butter, or I used olive oil 1 teaspoon apple cider vinegar 4 cups organic palm shortening, tallow or duck or bacon fat for frying 5 turkey hot dogs, halved lollipop sticks INSTRUCTIONS: In a medium sized bowl, whisk together the almond flour, arrowroot powder, baking powder and sea salt. Add the egg, almond milk, honey, melted ghee, and apple cider vinegar and stir until just combined and smooth. Place the batter in the fridge until well chilled. Heat the oil in a deep pot over medium high heat. Bring the oil to 340°F then reduce the heat on the stove to keep a constant temperature. The oil should be about 4-inches high in the pot. Dry the hotdogs off with a towel then skewer each one with a lollipop stick. Holding the ends of the sticks, dip the hot dogs into the chilled batter to completely cover the hot dog. Carefully place the battered hot dogs into the hot oil while turning the stick gently, then drop it entirely into the oil. Fry until golden brown, about 2 to 3 minutes. Once finished cooking, place the corndogs on a rack with paper towels underneath. Repeat procedure with the remaining skewered hot dogs and batter. Based on recipe: https://againstallgrain.com/.../gluten-free-mini-corndog.../

4 star :: crispy + healthy They are fluffy sweet crispy and kids said the house smelled like cinnamon rolls and Christmas! Ingredients ▢ 1 1/2 cup Milk ▢ 2 cups Sweet potato puree ▢ 3 Eggs ▢ 2 cups Oats gluten-free ▢ 2 tsp Baking powder ▢ 1/4 c melted butter ▢ 1/4 c monk fruit sweetener ▢ ½ tsp sea salt ▢ 1 tsp Cinnamon ▢ ½ tsp Nutmeg ground ▢ 1 tsp Carmel extract Blend to combine. Use waffle iron as directed with plenty of oil so they don't stick. Based on: https://amindfullmom.com/gluten-free-sweet-potato-waffles/