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4 star :: rich and no one could tell it's healthy paleo vegan 1/4 c hot almond milk 1/4 c raw honey 1/2 c coconut oil 3 scoops PB powder (I used KOS...1/3 c) 1/2 sweet potato* cooked and cooled (1/4 c) Whisk honey with hot milk. Add oil. Then when super creamy add powder and sweet potato. Whip it at least 4 minutes to break down and fluff. Frosting thickens as it gets cooler. It should look not look runny but still smooth. I created this recipe after making sweet potato chocolate cake (Which turned out to be very very dark chocolate). https://www.facebook.com/126367171247360/posts/848015512415852/?d=n This lightened up the flavor. And both are paleo and kid approved as a Reese’s cake! This makes enough for 2 thin layers of frosting for 9” round cake. All 4 of us LOVED this frosting. Definitely a keeper. * I would blend the sweet potato in with the hot milk next time to erase the little fibers but whipping it for so long did most of that...

3.5 Star :: People raves about this online. Vegan. Paleo. Whole30. 3/4 cup peeled cooked, and cooled orange sweet potato 1/2 cup plus 1 tablespoon water divided 1/4 cup pure maple syrup 1 tablespoon balsamic vinegar 2 teaspoons pure vanilla extract 1 cup whole-grain spelt flour* 1/3 cup coconut sugar 1/4 cup mini or regular nondairy chocolate chips 1/2 tsp scant sea salt 1/4 cup cocoa powder 1 teaspoon baking powder 1 tsp scant baking soda Whip wet ingredients. Add dry. 350 for 20+ min (depending on pan size) *I tried subbing spelt for 1/2 flax, 1/2 chocolate protein powder, omitting the coconut sugar and it was insanely too dark chocolate) People raved about this online. Vegan and paleo. We made it with the kids. Cake is very gooey and needs to be chilled. Cooking took 20 min in cupcakes! Flavor is great. We put traditional frosting on our first attempt and my SHHHHH PB FROSTING on the second. Based on: Sweet Potato Chocolate Cake with Chocolate Frosting (vegan, oil-free) (dreenaburton.com)

5 star :: So much work....but absolutely heavenly! Shortbread Crust 1/2 cup flax flour 1/2 cup almond flour 2 tablespoons arrowroot powder 1/8 teaspoon sea salt 2 tablespoons honey or 10 drops stevia 1/4 cup coconut oil 2-4 T Almond milk to combine Cheesecake Filling 2 cups raw cashews 3/4 cup unsweetened almond milk 1 teaspoon unflavored powdered gelatin 1/4 cup coconut oil 1/4 cup cacao butter, chopped 1/4 cup honey 10 drops stevia 2 T coconut milk powder 2 1/2 tablespoons lemon juice 1/4 teaspoon pure vanilla powder 1/2 teaspoon apple cider vinegar 1/4 teaspoon sea salt Strawberry Sauce 1 pint strawberries, hulled and halved 1/3 cup water 2 tablespoons honey 2 tablespoons maple sugar 1 teaspoon vanilla 1/2 teaspoons lemon juice INSTRUCTIONS: Place the cashews in a large glass bowl and cover with almond milk or water. Set aside for 4 hours. Meanwhile, make the Shortbread Crust. Preheat the oven to 350ºF and cut a circle of parchment paper to fit the bottom of the 9-inch spring form pan. In a stand mixer or food processor, combine the almond flour, arrowroot powder, and sea salt. Add the maple syrup and mix until combined. Drop the palm shortening into the mixing bowl in 1 tablespoon increments for easier incorporation. Pulse a few times until a crumbly ball forms. Press the dough in the bottom and up the sides of the prepared pan. Place the piece of parchment overtop the shortbread mixture. Put pie weights or beans on top. Bake for 15 minutes until golden brown. Remove from the oven and place on a cooling rack to cool. Next, make the Cheesecake Filling. Place the almond milk in a saucepan and sprinkle the gelatin over top. Let bloom for 10 minutes. Warm the almond milk and gelatin mixture over medium-high heat, whisking until the gelatin has completely dissolved. Reduce the heat to low heat and add the coconut oil and cacao butter and whisk until fully incorporated. Pour the almond milk mixture into a high-speed blender. Add the soaked cashews, and all other ingredients. Blend on high for 1 minute until smooth. Scrape down the sides if necessary and blend again until very smooth. pour the cheesecake filling into the cooled shortbread crust and place in the fridge uncovered to set for 6-8 hours. To make the Strawberry Sauce: Place all of the ingredients in a saucepan. Simmer for 15 minutes. Use a fork or immersion blender to crush the berries and blend the sauce slightly. Pour into a bowl and chill in the refrigerator until you are ready to serve the cheesecake. Based on: Dairy Free Cheesecake with Strawberry Sauce (Gluten Free, Egg Free) | Against All Grain - Delectable paleo recipes to eat & feel great

3.5 star :: instant pot, paleo, keto, whole30 by Jenalee 3 cups chicken bone broth (mine was no salt) 6 garlic cloves, minced (or 1 1/2 t powder) 1 medium onion (I use sweet vidalia) 4 celery stalks 4 large carrots (sliced) 1 teaspoon no salt seasoning Costco 1/4 cup olive juice brine (save that stuff!) 1 teaspoon salt 1/2 teaspoon turmeric 1/2 teaspoon onion powder 1/2 teaspoon pepper 1/4 teaspoon chili pepper flakes 1/2 large green cabbage (thinly sliced to make “noodles”) 1 sliced zucchini, yellow squash halved sliced 1/4 cup tahini salt to taste, (I use about 1 and 1/2 teaspoons Himalayan pink salt) Use sauté in your instant pot 3 tablespoons of butter flavored coconut oil, all onions, all celery, all garlic, half chopped carrots. When it has caramelized add bone broth and set the instant pot for high 10 minutes and cook Blend until smooth. Later add cabbage, carrots, squashes, dry seasonings. Pressure cook another 5 min. Add tahini and add more salt if needed. This recipe had plenty of flavor and was packed full of vegetables. You can feel confident and eating less and having a second bowl and the creamy texture mimics thought of a cheddar or cream cheddar. My kids talk to their’s with the shredded cheese, chow mein noodles and bacon. I enjoyed main straight as it was. Enjoy!

5 star :: how can you mess up butter and chocolate?! If you’re going to eat unhealthy it should be chocolate mint flavored. ⭐️⭐️⭐️⭐️⭐️ 1 cup mint ghirdelli chocolate chips 1 cup butter, room temperature 4 cups powdered sugar 5-6 Tablespoons milk Add a few drops of green food coloring if you want it extra bright In a microwave safe dish, melt white chocolate and milk on double broiler and let rest for 1-2 minutes. Stir chocolate until smooth and chips are completely melted. Let cool completely. Cream butter with a mixer on medium speed, Add cooled melted white chooclate, beat on slow speed until combined. Slowly adding powdered sugar until completely combined. Then beat 3-4 minutes until fluffy. Frost immediately using your best techniques…

5 star :: "fried" cakelike donut holes with superfoods 1 cup sweet potato purée 2 large eggs 2 tablespoons coconut sugar 2 tablespoons unfiltered raw apple juice 2 tablespoons almond flour 2 tablespoons coconut flour 2 tablespoons arrowroot flour 1/4 teaspoon sea salt 1/8 teaspoon Creme tartar 1/2 teaspoon baking soda 1 tablespoon cinnamon 5 drops stevia 1 teaspoon almond extract 1 teaspoon coconut extract 1/4 teaspoon vanilla bean powder Caramel Topping: 2T Coconut Oil melted 1/4 cup Maple Syrup 2 T collagen peptides 2 T coconut powder milk 1-2 T almond milk Boil and whisk until thick. I cooked in a donut hole maker. 5 min. (4+1) Worked perfectly. Makes 24 donut holes. Do not overfill (doubles in size). Let cool then glaze with caramel... Preston preferred them plain: “Mommy do not add a thing to them.”

4 star :: paleo whole30 These were sooo good. A little too sweet for me so I would reduce to 2 T sweetener. Also a little crumbly. You need to let them cool completely. Looked just like the photo...tiny portion. THESE ARE EVEN BETTER THE SECOND OR THIRD DAY. 1 cup Wholesome Blanched Almond Flour 1/4 cup Wholesome Coconut Flour 3 tbsp Erythritol or monk fruit 1/2 tsp Gluten-free baking powder 1/4 tsp Sea salt 1/4 cup Unsweetened almond milk 2 tbsp Coconut oil (melted) 1 large Egg 1 tsp Vanilla extract 1/2 cup Blueberries In a small bowl, whisk together all ingredients but blueberries. Fold the blueberries into the dough. Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.

5 star :: paleo gluten free Crust: 1/2 cup sweet potato 2 T egg powder 2 T coconut milk powder 2 teaspoon vanilla extract 2/3 cup coconut flour 1/4 cup tapioca flour 1/4 teaspoon salt 5 drops stevia 1/2 t almond extract 1/2 t vanilla Filling: 1/2 cup melted ghee and/or coconut oil 1/3 cup sweet potato 1 large egg 2/3 cup coconut sugar or brown sugar 3 teaspoons vanilla extract 2 tablespoons unsweetened almond milk 2 1/2 cups chopped pecans 1/8 teaspoon salt Optional: pink Himalayan sea salt Instructions Preheat Oven to 350 Degrees Prepare an 9x6 Baking Pan with parchment paper and spray the pan and parchment with cooking spray. It’s very important to prevent sticking. Mix together the crust ingredients. It will seem loose, but trust that the coconut flour is like a sponge and it will quickly form a dough you can press in the pan. Press your dough into your prepared pan. Poke it lightly with a fork, but do NOT go through the crust completely. Bake at 350 degrees for 8 minutes. Take it out and allow it to cool while you make the filling. Mix egg, sweet potato, coconut sugar and vanilla. Whisk constantly for about 4-5 minutes. Over medium heat, in a medium pan heat your ghee. Add egg mix slowly whisking until incorp. Then whisk 4-5 min while it thickens. Let the mixture come to a low boil for one minute so all the sugar dissolves. It’s very important that you whisk constantly because sugar burns fast. The mixture will be slightly thicker like applesauce. Take it off the heat and add in the almond milk, pecans and the 1/8 teaspoon of salt. Stir it together and make sure your crust is cool to the touch. about 10 min. Pour the pecan mixture into the crust and bake at 350 for 15-17 minutes. Note: the mixture will cook down in the oven and thicken. You want to see bubbling and the pecans poke through the top. Sprinkle the top with the sea salt (if using) to enhance the sweet and salty nuttiness of these bars. Allow the bars to cool on the counter for 1 hour. Refrigerate for at least 2 hours before you cut it. Based on 2 recipes combined and adjusted to be even more healthy with resistant starches and less natural sugar.

5 star :: paleo whole30 indian instantpot 1 cup Chickpeas (Chana dal) soaked and sprouted (about 4 days) becomes 2 cups sprouted 1 tbsp coconut Oil ............Spices to bloom in oil........... 1 TB Garam masala (brand: Deep) 1 T Cumin seeds (Jeera) 1 T Coriander seeds (Dhaniya) 1/4 cup Dehyrated diced onion 1 can tomatoes (I used canned from my garden) 10 cloves Garlic 1-2 cups Water for cooking 1 tbsp Lime juice 1/4 tsp Ground Turmeric (Haldi powder) Cilantro for garnish On sauté mode use the coconut oil and bloom all spices. Then add the rest of the ingredients and start and chicken mode. Done in about 20 minutes. Squish the beans with a glass bottom garnish on sauté mode use the coconut oil and bloom all spices. Then add the rest of the ingredients and start and chicken mode. Done in about 20 minutes. Squish the beans with a glass bottom garnish with cilantro. Based on recipe: https://pipingpotcurry.com/instant-pot-chana-dal/...

4 star :: paleo whole30 Once you make this you will never want to buy the canned stuff again. I used a medium size pumpkin from our organic garden. 1 pumpkin Wash exterior Cut into 6 HUGE slices Roast with skin on outside for 2 hours at 350. Purée in food processor. Store in mason jars in the freezer and I dare you not to snack on the roasted pumpkin as you work! Perfect for pumpkin latte, bread, cookies, pie...

4 star :: paleo whole30 keto ( great take on Salvador cabbage slaw) 4 cups chopped cabbage or use ready slaw mix 1 Tomatoes diced ( dehydrated cherry tomatoes) 1/4 cup Cilantro chopped 2 T Spanish peanuts chopped 1 t Salt 1/2 t agave (Optional) 1 T Oil 1/4 t black mustard seeds 1/4 t cumin seeds 1/4 t garlic granulated 1/2 teaspoon Turmeric 1 Lemon* juiced (1/4 c) INSTRUCTIONS Roughly chop the cabbage and carrots slaw mix into bite-size pieces Chop the tomato, cilantro, and peanuts into a fine dice. Place all the vegetables into a bowl and season with salt and sweetener. In the smallest little heatproof bowl you have, heat the oil until it is hot and shimmering. Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds. Add the turmeric and stir quickly. Pour this hot, flavored oil over the cabbage mixture and mix well. Squeeze lemon juice and mix once again and serve. (optional 1/4 cup Greek yogurt for lemon) https://twosleevers.com/indian-cabbage-slaw/

4.5 Star :: Non vegans loved it too! (MAKES 3/4-1 CUP) 1/2 cup raw cashews, soaked or cashew butter 1/4 cup (60 mL) water 2 tablespoons (30 mL) extra-virgin olive oil 1 tablespoon (15 mL) lemon juice 1/2 tablespoon (7.5 mL) Dijon mustard 1/2 teaspoon garlic powder 1 small garlic clove (you can add another if you like it super potent) 1/2 tablespoon (7.5 mL) vegan Worcestershire sauce or olive brine 2 green olives or 2 teaspoon capers 1/2 teaspoon fine grain sea salt and pepper, or to taste 5 sheets snack seaweed - optional Blend! FOR THE NUT AND SEED PARMESAN CHEESE: 1/4 cup raw cashews 10 brazil nuts 3 tablespoons hulled hemp seeds 2 garlic clove 1 tablespoon nutritional yeast 1.5 tablespoon extra-virgin olive oil 1/2 teaspoon garlic powder pink sea salt Photo Credit From: Crowd-Pleasing Vegan Caesar Salad – Oh She Glows