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4 star :: Everyone loves it! Went in for seconds... 6 granny apples, half sliced and half grated 2 Tbsp granulated sugar 1 3/4 tsp ground cinnamon, - divided 2 tsp lemon juice 1 cup sugar 1 egg 3/4 cup old fashioned oats 3/4 cup ground whole wheat flour 2 T flax seeds 1/2 cup olive oil Dash salt Preheat oven to 350 F degrees. To 8x10 pan add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Salt apples. In a separate mixing bowl, add topping ingredients and mix Add on top of apples and bake 25-30 min speed convection. Serve warm. Based on this recipe: https://www.thechunkychef.com/old-fashioned-easy.../...

4 star :: (paleo, keto, whole30) 1 large yellow onion sliced 8 cloves of garlic 1 T avocado oil 1 T mustard seeds 1 T cumin seeds 1/2 t red chili flakes 3 T chili powder 3 bay leaves Add 1/2 c water and salt to taste 1 lb ground turkey or chicken 2 T tomato paste 1 t Garam masala 1/4 t coriander 1 t ginger 1 can sliced green beans or (fresh cook longer) 2 T tahini paste Bloom spices then add onion and garlic to cook. Add water and salt and cook 15 min. Remove bay leaves. Purée then add additional ingredients (but tahini). Simmer 15 min and stir in tahini or cashew paste. Add water if too thick. Finish with chopped cilantro (if desired). We served on sweet potato rice. Brown rice or quinoa also is tasty. By Jenalee Marshall

5 star :: (paleo, keto, whole30) Wonderfully light and fluffy paleo pumpkin pancakes are made with pumpkin, eggs, and just a touch of coconut flour. A keto option included. Only complaint is you have to be patient. It takes awhile to make entire family these pancakes... INGREDIENTS 4 large eggs 1 cup canned pumpkin puree (200 grams) 2 teaspoons vanilla extract 1/4 cup sweetener (optional; see notes below) 1/8 teaspoon Sea salt 2 teaspoons cinnamon 1/4 cup coconut flour (1 oz – it's best to measure it by weight) 1/2 teaspoon baking soda or 2 teaspoons baking powder 1 tablespoon unsalted butter or coconut oil for the griddle BASED ON: https://healthyrecipesblogs.com/paleo-pumpkin-pancakes/...

5 star :: (paleo, keto, whole30) 1 lbs boneless chicken breasts thin sliced Sea salt and black pepper 3 Tbsp + 1 tsp tapioca flour or arrowroot, divided 1 large onion diced 8 oz baby Bella mushrooms or rehydrated gourmet 8 cloves garlic minced 1 tsp sea salt and black pepper 1 cup chicken bone broth 1/2 c Marsala wine 2/3 cup coconut milk full fat, blended 1 1/2 Tbsp balsamic vinegar or preferred vinegar 1 Tbsp nutritional yeast 2 T stone ground mustard Wonder noodles Fresh herbs for garnish On medium-high heat and add 2 Tbsp coconut oil. Place 3 Tbsp tapioca on a plate or in a very shallow bowl. Sprinkle chicken with sea salt and pepper on both sides. Coat chicken in the tapioca and shake off excess, then add to the hot skillet. Allow one side to turn golden brown (about 3-4 mins) then flip. Repeat with all chicken, working in batches if necessary. You might need to add more cooking fat if frying the chicken in batches. Once chicken is done, set aside and lower the heat to medium. then add the onions and cook until translucent. Add the mushrooms and garlic, another pinch of salt and pepper, and continue to cook another 3-5 minutes to soften. Mix the 1 tsp tapioca into the broth, then add broth to the skillet, along with the vinegar, coconut milk, mustard, and nutritional yeast. Stir and bring to a boil, then lower heat to a simmer and add the chicken back in, simmering for 3-4 minutes to thicken the sauce. For the last minute, crumble the cooked bacon into the skillet to heat through. Add shitaki wonder noodles to warm with sauce Not a thing I would change. Took 30 minutes to make. Based on this recipe: https://www.paleorunningmomma.com/chicken-marsala-with.../

5 star :: (keto, whole30) 2 lbs chopped bacon 1/4 c whole wheat flour (sub coconut flour for keto) 8 cloves garlic 3 c chopped broccoli 1/2 c dehydrated onion 1/2 c dehydrated carrot 4 c cups chicken stock 3 dashes cayenne 1 can corn 1/2 tsp sage, oregano, thyme 1-2 cup milk 1 cup sour cream Cook bacon, add flour to fat to make a rue. Add all veggies. Add chicken stock to thicken. Add milk and sour cream at the end. Enjoy and think of your best friend.

4 star :: One of my best cakes so far! Cake: One cup almond flour 1/4 cup flaxseed flour 1 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon sea salt 3 eggs 2 Tablespoons olive oil 2 tablespoons raw honey 1 teaspoon vanilla bean powder 1 teaspoon almond extract 7 frozen (or fresh apricots) halved with juice 3 drops liquid stevia Crumb: 1/2 cup unsweetened shredded coconut 1/4 cup protein powder 2 tablespoons coconut oil Pinch Sea salt use an 8 x 8 pan or 6 x 9 pan. 350° Make cake batter first then add the crumb topping, then bake 25-30 minutes speed convection. Serve with whipped vanilla coconut Creme Amazing! Loved it served cold especially the next day. Perfect texture of cake and crumb crunch. You don’t taste the apricot really. Very subtle. Totally a fan. Ryan didn’t like the coconut in crumb topping so 4 from him. Based on recipe by Heather Connell but better

4.5 star :: Everyone loved it. 1 round loaf sourdough bread (1 pound) 1/2 lb fresh Mozzarella cheese, sliced 1/2 lb Swiss cheese shredded 1/2 cup butter, melted 2 tablespoons lemon juice 2 tablespoons Dijon mustard 1-1/2 teaspoons garlic powder 1/2 teaspoon onion powder 1/2 teaspoon thyme Minced fresh chives, optional Preheat oven to 350°. Cut bread into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Insert cheese in cuts. Mix all remaining ingredients except chives; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 20 minutes. Unwrap; bake until cheese is melted, about 10 minutes. If desired, sprinkle with chives. by Jenalee Marshall Based on: https://www.tasteofhome.com/recipes/party-cheese-bread/?fbclid=IwAR2d25jREPpudFAJyrtUpokoWeMC0MlcB4-qA8AaZv1_DFjdN5Fbarcfeto&jwsource=cl

4 star :: (vegan, paleo, keto, whole30) 4 cups spinach chard and kale leaves ¾ cup walnuts ¼ cup pistachios 6 medium cloves roasted garlic 1 roasted chilaca or Anaheim pepper (semi-spicy) ¼ cup extra-virgin olive oil 3 1/2 tablespoons freshly squeezed lemon juice 2 tsp Italian seasoning (oregano, basil, thyme) sea salt and black pepper, to taste Food process. Add s&p to taste and more oil or water if needed.

5 star :: We made deconstructed pizzas tonight. Basically quartered Italian pizza crust dipped in either philly cheese steak or creamy sun dried chicken fondue. Everyone RAVED about the pizza crusts and dip. 5 cups all freshly ground whole wheat flour + some for dusting 1 T active dry yeast 2 T honey (I used agave) 1 1/2 tsp sea salt 2 1/4 cups Warm water 2 T extra virgin olive oil Bloom the yeast with water and honey the night before for 2-5 hours. Then add rest of ingredients and mix. Let rise overnight with cover Punch and mix again 2-5 hrs before baking. Roll paper thin and Bake 450 for about 10 minutes (longer with toppings). by Jenalee Marshall