Search Results

5 Star :: So chewy and super sweet. Decadent. 1 cup Almond flour 1/4 cup coconut flour 1 teaspoon baking soda 1/4 teaspoon salt 10 drops of liquid Stevia 6 tablespoons coconut oil or unsalted butter, room temperature but NOT melted (if your coconut oil is a little melty, put it in fridge) 1/2 cup coconut sugar, very tightly packed or brown sugar or Lakanto monkfruit sweetener for low-carb / keto 6 tablespoons (98 grams) natural almond butter 1 1/2 teaspoons vanilla extract 1 large egg, room temp 1 cup semi-sweet chocolate chips, divided (make sure to use paleo / keto / vegan chocolate chips, if desired) 12 cookies for 10 min at 350 speed convection Bake for 8-10 minutes (if using coconut sugar) or 12-14 minutes (if using brown sugar) or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days. Adapted from link: Perfect Paleo Chocolate Chip Cookies (vegan / keto options) - Texanerin Baking

4 star :: paleo whole30 1⁄2 cup dried elderberries powder 1 cup water 1⁄2 cup unfiltered unsweetened apple juice 1⁄4 cup pomegranate juice concentrate 1 teaspoon freshly squeezed lemon juice 1⁄4 cup Vital Proteins powdered unflavored grass-fed gelatin 1⁄4 cup light-colored raw honey 1 (50 billion IU) dairy-free and gluten-free probiotic capsule ( I added zinc and echinacea ) INSTRUCTIONS: Add the powder apple, pomegranate, and lemon juices. Sprinkle the gelatin over the mixed juice mixture. Let the mixture sit for 5 minutes, until the gelatin has absorbed most of the liquid. Return the pan to medium heat and warm until the liquid is steaming but not boiling, then whisk until the gelatin has completely dissolved. Let the mixture cool to room temperature. Whisk in the honey and the contents of the probiotic capsule. Use a turkey baster or medicine dropper to fill oiled candy molds (IKEA ones were great) with the mixture. Refrigerate for 3 to 4 hours, until set. Store the fruit snacks in an airtight container in the refrigerator for 2 weeks.

4 star :: paleo Mediterranean whole30 keto 1/2 lbs thinly sliced brussel spouts 2 carrots 1/2 onion 6 cloves garlic sliced 3 T olive oil 2 T lemon juice 1/2 T Granulated Garlic 1 T Za’atar Salt Pepper Slice all vegetables. Pour olive oil and lemon juice over them in the sheet pan. Sprinkle with garlic zaatar spice salt and pepper. Mix it with your hands! Bake 285 on top shelf for 20-30 min. I use speed Conv. Depending on how crispy you like your veggies. Enjoy. Great the second or third day also served as part of a cold salad. Splash with balsamic vinegar for salad option

4 star :: gooey and fudgy and healthy ¼ cup mixed nut butter (Costco) ¼ cup raw coconut oil ½ cup coconut sugar or monk fruit 2/3 cup (82g) mashed sweet potato 1 teaspoons vanilla bean powder 1 cup (96g) almond flour 1 teaspoon cinnamon dash Clove 1 teaspoon baking soda Pinch of sea salt ½ cup paleo dark chocolate chunks or cacao nibs Preheat oven to 350°F. Line an 9x6 square baking pan with nonstick spray. Set aside. In a bowl, whisk together the nut butter, coconut oil, coconut sugar, sweet potato, and vanilla extract until smooth and combined. Stir in the almond flour, pumpkin pie spice, baking soda, and salt. Fold in the chocolate chunks or add on top. Spread evenly in prepared pan and bake for 18 to 20 minutes. (speed convection 13 min Cool completely, and then cut into 16 squares. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Based on: https://www.bakerita.com/gluten-free-vegan-sweet-potato-blondies/

5 star :: immune system booster!!! 3 peeled and segmented oranges 2 apples (include the core) 1 tablespoon minced fresh ginger 1 tsp ground ginger 1/2 tsp turmeric 1/2 teaspoons citric acid 3 tablespoons honey 1 teaspoon ground cinnamon Pinch cayenne pinch sea salt Use dehydrator. Make sure the leather isn’t “wet” before removing. My oven takes about 8-12 hours on dehydrate at 160. Will keep up to a year in sealed container in cool place. Recipe adapted from: www.thismamacooks.com

4 star :: gooey and fudgey 3 large overripe bananas 2 large eggs 1 teaspoon vanilla extract 1/4 cup almond milk 3/4 cup packed blanched fine almond flour 1/2 cup packed coconut flour 1/2 cup high-quality cocoa powder 1 tsp cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 10 drops stevia 1-4 cup cocoa nibs (topping) 8x8 pan 350 15+\- min (depends on how gooey you like). Top with ice cream.

5 star :: fun for kids 1/2 cup butter (cold) 2-4 tablespoons olive juice 2 cups cheddar cheese (grated) 1 cups fresh ground wheat flour 1/2 teaspoon s and p 2 tablespoon chives Blend in food processor. Press flat. Use cookie cutters to make same size cracker shapes. Bake at 350 for 10-15 min depending on size. By Jenalee Marshall

4 star :: ( vegan, keto, paleo ) 1 cup cashews / Brazil nuts 1 cup almond milk 1 tbsp erythritol or sweetener of choice 1 tsp vanilla extract I used grated Madagascan vanilla pods, but fresh vanilla bean would also be amazing here 1 Tb chia seeds If you have the time, soak everything in the milk for 2-4 hours. If you don't, just put everything in your blender and blend at high speed until very, very smooth and creamy. Based on this recipe but I made it thicker. https://sugarfreelondoner.com/cashew-vanilla-sauce/

5 star :: paleo, whole30, keto 2 pound green beans with ends removed 2 egg, beaten 1 teaspoon turmeric 1 teaspoon garlic powder 1 teaspoon smoked chili powder 1/2 teaspoon black pepper 1/2 teaspoon sea salt 1/2 c water give or take… 1 1/2 cups almond meal/flax meal/cassava flour blend INSTRUCTIONS Preheat oven to 425. Coat a large baking sheet lightly with coconut avocado oil blend Combine spices But the beans Place a few beans in the egg mixture at a time. Remove beans from egg batter and let excess batter drip off. place on the baking sheet. Repeat with remaining green beans. Bake for 20 minutes, until the coating is lightly browned. Serve with your choice of dipping sauce. (I mixed some French mustard with mayonnaise and wasabi and homemade ranch seasoning). I like the wet batter better! Photo credit and adapted from: Almond-Crusted Turmeric Green Bean Fries – Cheap Recipe Blog

5 star :: paleo, whole30, keto, vegan 2 Cups Basil Leaves, Fresh 8 cloves garlic 1 Cup Pistachio 1/2 Cup Olive Oil 1 Tablespoons Lemon Juice, Fresh. 1 tsp Salt & Pepper Purée and enjoy. Amazing as a dip or over zoodles with cherry tomatoes.

4 star :: whole30, keto, protein packed Both kids said it was delish! And since I lived in Italy I know how gelato should be. Creamy, rich, flavorful.  2 cups half and half 4 egg yolks whisked 1/2 c honey* 1 T vanilla (real) Dash salt 2 cups FULL FAT Greek Yogurt (adds another 40 G protein!) * If you like it sweeter add a tsp stevia... Whisk first set of ingredients over medium low heat until bubbly and second, let cool and then add Greek Yogurt (adds another 40 G protein!) Chill. Add to ice cream maker and enjoy fast or freeze for another 2 hours to make more firm.

3.5 star :: Robust flavor, a bit sweet. 3 tablespoon OLIVE OIL 2 yellow onion, diced 6 cloves of garlic, minced 2 stalks celery* (optional to cut sweetness) 1/4 teaspoon crushed RED PEPPER FLAKES, plus more to taste 1 teaspoon SALT, plus more to taste 15oz can FIRE ROASTED TOMATOES 15oz can CRUSHED TOMATOES 1 cup CHICKEN BONE BROTH 1/2 tablespoon BALSAMIC VINEGAR 1/2 cup chopped fresh basil, or 1 Tb dried 1 cup COCONUT MILK Heat a pot and add the olive oil, onion, and garlic. Sauté the onions and garlic for 4-5 minutes until the onions soften and become translucent. Next, add the fire roasted tomatoes, crushed tomatoes, chicken broth, and balsamic vinegar to the pot and stir. Simmer the soup for 30 minutes. After the soup has simmered, transfer it to a blender and blend until smooth. Then, add the fresh basil and blend again. Transfer the soup back to your pot and add in the coconut milk. Simmer for 10 more minutes. Finish the soup with more fresh basil and enjoy! https://allthehealthythings.com/whole30-tomato-basil-soup/