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5 star :: paleo, whole30, keto 1 cup cashews and 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 Steak: 10-16 oz shaved steak 1 Tb teriyaki sauce (soy and coconut sugar) 1 Tsp Sriracha sauce Chicken: 1 1lb roasted Rotisserie chicken 1 Tb avocado oil 1/2 tsp ginger 1/2 tsp garlic powder 1/2 tsp Trader Joe’s mushroom powder Cole slaw: 1 shallot sliced (purple onion works too) 1/2 lime juiced 1 tsp lions mane mushroom powder 1 bag cole slaw or stir fry mix with cabbage Spicy creme: 1/2 lime juiced 1/4 c avocado mayo 2 T siracha or hot sauce 1 t raw honey 1 tsp fresh ginger 1 tsp fresh smashed garlic Garnish with chopped green onions or cilantro or sesame seeds. Serve with flour tortilla or cassava chips. Everyone loved this. Kids included. By Jenalee Marshall

5 star :: paleo, whole30, keto 12 cups Zucchini, raw 2 cups Onions, raw 5 tablespoons salt, I used half table half sea 1 Pepper red, raw; red bell pepper 4 cups Honey 2 ½ cups Vinegar 1 cup dehydrated onion ¾ teaspoon nutmeg 1 Tb turmeric 1 Tb mustard seed ½ teaspoon cayenne 1 ½ teaspoons celery seed ½ teaspoon pepper Step 1 Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate 4 hours or overnight. Step 2 The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red bell pepper, honey and vinegar into a large pot. Add spices. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes. Step 3 Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. Step 4 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Step 5 Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). By Jenalee Marshall

5 star :: paleo, whole30, keto 1 pound ground organic grass fed lamb 1 pound ground organic free range chicken ½ cup finely diced dehydrated onion 8 cloves garlic, crushed 1 tablespoon minced fresh rosemary 2 teaspoons dried oregano 2 teaspoons sea salt, or to taste 1 teaspoon fresh ground black pepper 1 teaspoon cumin 1 teaspoon paprika ⅛ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper 4 tablespoons flax flour 1 tablespoon avocado oil Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 6x9-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up. Step 2 Place ground meat in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and flax crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense. Step 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 2 hours or overnight. Step 4 Transfer meat to a cutting board. Slice into 1/4” slices as you need them. Step 5 Heat avocado oil in a skillet over medium-high heat. Cook slices until browned, about 2-3 minutes per side. I LOVE mine more crispy. Enjoy! Adapted from: https://www.allrecipes.com/recipe/258848/american-gyros/...

3.5 star :: paleo, whole30, vegan The kids wanted more caramel sauce so I doubled the juice in this recipe. 4 pounds honey crisp or gala apples 1 1/2 cups whole dates 1 T Cinnamon (Saigon is my favorite) 1 T vanilla 1 T honey 2 T lemon juice 1/3 c apple juice, divided 1 tablespoon arrowroot powder For the Caramel Apple Pie Filling Peel, core, and slice all the apples to about 1/4-inch thick. I like to use an apple peeler to make this really fast. Place apples in the pressure cooker pot and set aside Pit the dates and use kitchen shears or sharp, clean scissors to cut them into 6-8 pieces each. You can also use a sharp knife but the shears make it a lot easier. Add dates to the pot of apples. Add cinnamon and 4 tablespoons of apple juice. Toss everything to combine. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3-5 minutes. When cooking is complete, use a quick release. Combine arrowroot and 4 tablespoons of apple juice. Using the saute function of the pressure cooker, bring apples to a light simmer then stir in cornstarch slurry. Gently stir, just until mixture thickens, then immediately take off the heat to prevent the apples from overcooking. Pour the hot apples directly into a cooled pie crust (we used my recipe from another post) Add whipped Coconut cream or ice cream Based on this recipe: https://tidbits-marci.com/pressure-cooker-sugar-free.../

5 star :: (paleo, keto, whole30) 3 cups grated (pressed) zucchini (takes 4 medium zucchini or 1 super size) 1 cup arrowroot flour (I used tapioca starch) 1/4 cup flax flour ½ cup Paleo flour 3 eggs Salt DIRECTIONS: Preheat oven to 350 F. Wash and grate zucchini. Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice. Add in the arrowroot flour (or tapioca starch), Paleo flour blend and eggs. Mix until well combined. Line round pizza pan with parchment paper. Dump the batter onto the baking sheet, using your fingers to press the batter until it becomes a thin, round-shaped pizza crust. Bake for 40–45 minutes, flipping the crust halfway through. Remove and add your favorite pizza toppings. Bake for an additional 10–12 minutes. Makes 1 XL crust or 2 medium. Great texture. Amazing the next day too. I topped mine with sun-dried tomatoes, fried gourmet mushrooms, dollops of cashew cheese, fresh herbs of basil and oregano, green onions and extra virgin olive oil. I added flaxseeds below the pizza cooking at the second time with the toppings to keep it from sticking… In Italy they use cornmeal. Benissimo! By Jenalee Marshall

4 star :: Mine was adjusted to be paleo and more intensely lemon...then it's a 5 star FREE to use for canning jars.

5 star :: What does a pound of butter and a pound of Swiss cheese have in common? My famous creamy French potato soup. 1 lb butter 3 cans cream mushroom soup 3 cups chicken stock 12 garlic cloves 1/2 c dehydrated onion Whisk and then purée Add next items but do not boil from now on. 1 lb shredded Swiss cheese 3 T mustard seeds 1 T fresh thyme 10 chopped cold cooked potatoes Salt and pepper to taste. Keep warm in the instant pot. Top with crispy bacon if you want to add to the heart attack factor... Unfortunately I cannot eat but everyone is raving about it that has tried it! By Jenalee Marshall

4 star :: (paleo, keto, whole30) 1 tablespoon avocado oil 2 1/2 pounds boneless beef chuck roast, cubed 3 tablespoons brown rice flour (cassava works too) Sea salt and freshly ground black pepper 2 tablespoons tomato paste 2/3 cup dry red wine 6 carrots, cut into 2-inch pieces 6 celery ribs, cut into 1-inch pieces 3 sprig fresh thyme 1/2 cup dehydrated onions 1 cup water Add the oil to the Instant Pot® and set to saute. Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon. Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid. Based on recipe link. www.foodnetwork.com%2Frecipes%2Ffood-network-kitchen%2Finstant-pot-beef-stew-5339970%3Ffbclid%3DIwAR1TTV8DFf8pwonNcv0WdCXLDSbu6TpkNCAO_uqYYjAgEJFhRmOdFpRfkmQ&h=AT0VfnxTnhlVTvU54KBR-bcP7YxJkXeJCxmgEJf-HdQEY-O4j1-_LNtbjW5cxQWuJeJVsjLdkUuEpRzu3gPf393s-BCF-haAfK11X64QX1xHm8R7dlIlX1kNwIvU76rog9IGikw&__tn__=%2CmH-R&c[0]=AT0h3poLhMqtP7yD512PibyFQM11glSUOdmJdl4RKTic7QjddqX186B4krvNPi-vWFIxF0I5wRlKu3NrQSbiiI5O9PSFg_8ma2WZIIRinJZuszidaS1DtehUXebZjN_qH8yni94z5rhISQDYPHxPBOx5pJ5ZopnX5WNkmHCI9miGSpmilWxrhIDDYbTSRadOjR_VPw By Jenalee Marshall

4 star :: simple buttery dessert helper 1/2 cup unsalted butter 1 1/2 cups light brown sugar, packed 1/4 teaspoon salt 1 can evaporated milk plus more as needed depending on desired consistency 1 tablespoon vanilla extract 2 t collagen or gelatin Add butter, brown sugar, collagen milk and salt to medium saucepan and heat over medium-low heat, stirring until butter melts. Bring to a boil then reduce to a vigorous simmer, whisking constantly until thickened, approximately 5-7 minutes. Keep in mind, the caramel sauce will thickens more as it cools. (If the caramel sauce still looks thin after you remove it from the heat, then return to a simmer.) Remove from heat and stir in vanilla. Add additional evaporated if needed. At least 5 minutes times boiling. Or it won’t set up. Based on... https://carlsbadcravings.com/easy-creamy-caramel-sauce/

5 star :: (vegan, paleo, keto, whole30) 3 Zucchini small or 1.5 big 2 T extra virgin olive oil infused with garlic 2 T Costco organic no-salt seasoning 1/4 tsp lions mane mushroom powder 1/2 tsp pink sea salt 1 tsp pepper Dash cayenne (spicy) Instructions Clean and dry zucchini Cut them into a thin slices either on a bread/meat cutting machine, or by hand at the thinnest. Place all the zucchinis into a bowl, sprinkle with olive oil, freshly ground thyme, sesame seeds, salt and garlic. Gently mix all together and place it onto the dehydrator plates. Switch the dehydrator onto the highest ( in my case it is 70 C or 158 Fahrenheit) Switch the plates every 2 hours to get the drying process evenly. Once done store it in the airtight container or enjoy it for 3 months in a cool dry location. Bon appetite

5 star :: A lot of steps but once it's made, it's a dream to work with. 1 Bag (10oz /280g) mini marshmallows 2-3 tablespoons water 4 cups (453g/1lb) powdered sugar Coconut oil (little for hands while kneading) First melt marshmallows and water in a double boiler or in a microwave for 30 seconds at a time. Set aside once melted. *To make it in a kitchen mixer* (what we did) add in 3/4 of the powdered into the mixing bowl, followed by the marshmallow mixture, then mix together on low speed until you have incorporated a lot of the sugar and your fondant is coming together to form a ball. (NOTE: If your dough is still sticky at this point, add more powdered sugar until it forms a ball.) Then turn out on the counter add the rest of the reserved sugar bit by bit. Then knead — Knead Knead! — for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. water at a time until it feels soft and pliable – then keep kneading. Add color. Stores up to a week in airtight container Recipe from: https://www.biggerbolderbaking.com/how-to-make.../