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5 star :: we all loved these. Easy! approx 1 lb each) 24 stalks Asparagus trimmed 12 slices Bacon center cut preferred Instructions Preheat the oven to 400 degrees F Place an oven-safe wire rack onto a cookie sheet. Trim asparagus by snapping it, and throwing away the woody ends. Cut the bacon slices lengthwise to make narrower strips. Wrap each bacon strip tightly around an asparagus stalk, only slightly overlapping the bacon on each stalk. Place seam side down onto the wire rack. Bake for 10 minutes. Use tongs to turn over. Bake for 10-15 minutes more, until the bacon is almost crispy. Sprinkle with salt and pepper. I added green onions too. Enjoy!

4 star :: coconut infused tasty and easy cookies a tasty indulgent treat. That’s basically a chocolate covered nut in coconut bomb. Very good. But it Has to be refrigerated or it melts immediately…or . Other than that a solid recipe for your sweet tooth that’s both Paleo and keto! Here’s my recipe. Hope you enjoy. Ingredients: ▢ 4 tbsp butter or coconut oil ▢ 8 tbsp nut butter (used cashew) ▢ 1/4 cup unsweetened cacoa powder ▢ 1/4 teaspoon monk fruit powder ▢ 1/2 teaspoon stevia powder ▢ 1/2 tsp vanilla extract ▢ 1 cup unsweetened coconut flakes ▢ 1 cup sprouted almonds or raw pecans,, chopped ▢ 1/4 cup pumpkin seed ▢ 3 T chia seeds Melt nut butter and butter and cacao. add in the remaining ingredients. Combine until everything is fully incorporated. Form 12-15 cookies and place a baking sheet lined with parchment paper and freeze 30-45 minutes until hardened and ready to eat. Best stored in a zip top bag in the fridge or freezer.

4 star :: Over 8 grams of protein per cookie! Kids adore. Keep refrigerated…only drawback 1/2 cup honey 1/2 cup milk, any kind 1 stick (8 tablespoons) butter (sub coconut oil DF) 1/4 cup unsweetened cocoa powder 1 tsp stevia powder 2.5 cups old-fashioned rolled oats 1 cup almonds, soaked and chopped 1 cup smooth peanut butter 2 T chia seeds 1 tablespoon pure vanilla extract Large pinch kosher salt Directions Line a baking sheet with wax paper or parchment. Bring the honey, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

5 star :: Crispy and Authentic Mine took 2 days to make. Let dough roae overnight. Pix in comments. 3 cups All Purpose Flour 1/2 tsp dry active yeast 1 tsp salt 1 1/2 cups hot Tap water (around 108) In a large bowl whisk together flour, salt, yeast. Pour in hot water and throughly mix using your hands or a wooden spoon. Dough should sticky. Cover bowl with plastic wrap and let the dough rest for 3-8 hours. You want the mixture to double in size and start to have small bubbles on the top. You can let this sit on the counter for up to 18 hours. Once you are ready to start baking, place a dutch oven in an oven preheated to 450F. Let the dutch oven pre heat for 30-40 minutes. While the oven is heating, flour a flat surface and your hands and then remove the dough from the bowl. Fold the dough over itself 4 times and then form into a ball. Place a piece of parchment paper into your bowl and then gently drop in the dough ball. Cover with a kitchen towel and allow to rest for 20 minutes. Once your dutch oven is screaming hot, CAREFULLY remove from the oven, remove the lid and drop the parchment paper and dough ball into the dutch oven. Using a sharpe knife, slice the top of the dough to allow steam to release. Place cover back onto dutch oven and bake for 30 minutes. After 30 minutes of baking, remove top of the dutch oven and allow bread to bake for an additional 15 minutes or until the loaf is a beautiful golden brown. Remove from oven, allow to cool for 10 minutes, then slice and enjoy!!! Well done!! https://www.facebook.com/reel/899431104628488/

5 star :: Perfect texture, sweetness, rich and lovely. Our new favorite homemade brownie recipe. "This is not your kind of food Mom. It tastes like the unheathly ones." I press my own almond milk, and I always like to find ways to use the leftover almond meal. So here’s a try! These are neither cake-like nor fudgy. They are the perfect texture 1 cup coconut oil melted ⅔ cup Monk fruit / xylitol blend (Paleo use ⅔ cup Coconut Sugar) 1 tsp stevia powder ½ tsp monk fruit powder 6 large eggs 1 cup almond meal (or almond flour) ⅔ cup cacao powder 1 ½ Tablespoon grass-fed gelatin ½ teaspoon baking soda ½ teaspoon cream of tartar 1 teaspoon sea salt ½ cup water (as necessary) 13x9 pan 350 for 15-20 min (speed convection) or 25+ minutes for standard. Let cool completely. Oh boy. Enjoy! Based on All Day I Dream About Food recipe, but heavily modified.

4 star :: Lovely textures and flavors and did I mention KETO? Lovely textures and flavors. Looks just as pictured when I made it. I would add an additional 2 Tb cacao powder and not cook the praline as long. Also 1/3+ cup hazelnuts will work just as well. Notes… Panna Cotta 1 cup unsweetened nut milk (or hemp milk) 2 teaspoon grassfed gelatin (or 1 envelope Knox gelatin) 1 cup organic whipping cream (coconut cream or half and half works too) ⅓ cup Swerve Confectioners (sub 1 tsp stevia and 1/2 tsp monk fruit powder) 2 tbsp Perfect Keto Hazelnut Creamer (optional) 2 tablespoon cacao powder (I would up to 4 Tb) Hazelnut Praline ¼ cup Swerve Granular 1 teaspoon water (1 Tb works too) ¼ cup+ roasted hazelnuts coarsely chopped Instructions Panna Cotta Grease 4 (four) 4-ounce capacity ramekins. Alternatively, you can simply pour the panna cotta mixture into dessert glasses and serve directly from those. Place the nut milk in medium saucepan and sprinkle the surface with the gelatin. Let bloom 5 minutes. Cook, whisking frequently, until the gelatin dissolves and little bubbles appear around the edges of the pan. Do not bring to a full simmer. Turn the heat to medium low and whisk in the cream. Remove from heat and whisk in the sweetener, hazelnut creamer, and cocoa powder until well combined. Divide the mixture between the prepared ramekins and refrigerate 3 hours, until set. To unmold: Set the ramekins in a bowl of hot water (don't let the water come over the top) for about 10 to 15 seconds. Place a plate overtop the ramekin and flip over, then give it a few good shakes to loosen. Top with lightly sweetened whipped cream and hazelnut praline, if desired. Hazelnut Praline Line a small rimmed baking sheet with parchment paper. Combine the sweetener and water in a small heavy duty saucepan over medium heat. Swirl the pan a few times as the sweetener is beginning to melt. Cook 3 to 5 minutes (I recommend 2-3 min or lower temp) without stirring, until a golden amber. The mixture may smoke a little, this is normal. Remove from heat and stir in the hazelnuts. Pour the mixture onto the parchment lined baking sheet and spread the nuts into a single layer. Let cool until hardened and you can break it into pieces with your fingers. This Keto Chocolate Panna Cotta is where it’s at! Smooth, rich, and creamy- and that keto hazelnut praline provides the perfect crunch. https://alldayidreamaboutfood.com/chocolate-panna-cotta/

5 star :: Savory and sweet with the nutty PB base. Adaptable for many fillings 1 cup low carb peanut butter 1/4 cup sweetener 1 egg 1/4 cup oat flour (or almond flour) 1/8 tsp vanilla extract Sugar free jam mixed with 2 Tb chia seeds, paleo nutella Instructions: Mix all ingredients in a mixing bowl. Combine until a dough is formed. Scoop 1 inch balls of dough and place on cookie sheet lined with parchment paper. Use a measuring teaspoon to make a well in center or cookie, but do not break the bottom. Add 1 tsp of your favorite low carb jam to center of cookie. I chose 3 different fillings. Strawberry, blueberry, Paleo hazelnut spread. Bake at 350 degrees for 8-10 minutes or until cookies have slight crisp on side. (Speed Convection 6-7 min). Do not overbake. Cool for a few minutes and then transfer to cooling rack. ENJOY with a glass of your favorite milk. These are dense and delicous.

4 star :: “Moist, sweet and dense. Holds together well. Tasty and filling.” My neighbor is sick so i thought I’d make chili and cornbread for a wintery day. The issue is I didn’t want to use my oven today but sit back and let it bake the easiest way while I work at www.JenaleeDesign.com The answer? Bread machine! Rating coming soon https://breaddad.com/bread-machine-cornbread/ Ingredients – Bread Machine Cornbread Recipe – 2 lb Loaf 1 1/4 Cup – Milk (lukewarm) 6 Tablespoons – Unsalted Butter (softened) 2 – Eggs (lightly beaten) 1 1/2 Cups – All-Purpose Flour 1 Cup – Yellow Cornmeal 1 Cup – White Granulated Sugar 1 Teaspoon – Baking Powder (aluminum free) 1 Teaspoon – Baking Soda 1/2 Teaspoon – Salt Servings – Roughly 12 slices Enter the bread machine settings (Quick Bread/Cake, Light Color, 2 lb) and press the start button. FYI – Before making this recipe, please read the tips section below for more information regarding the sweet quick bread setting used to make cornbreads. mine is 85 minutes.

4.5 star :: Great flavor, right amount of spice INGREDIENTS ▢ 3 pounds boneless pork shoulder roast or beef chuck roast if you don't eat pork (chicken too) ▢ 2 teaspoons Magic Mushroom Powder or Diamond Crytal Kosher salt ▢ 1 tablespoon coconut oil ghee, or your preferred high temperature cooking fat ▢ 14 ounces canned pineapple in 100% juice (I used shredded) ▢ 2 serrano pepper diced (if you don’t like spicy, removed ribs, pith, and seeds and/or use less peppers) ▢ 1 tablespoon dried basil ▢ 1 tablespoon ground cumin ▢ ½ teaspoon freshly ground black pepper ▢ 2 tablespoons lime juice ▢ 2 scallions thinly sliced (optional) Instant Pot Spicy Pineapple Pork (Whole30) - Nom Nom Paleo®

5 star :: You will literally die. Amazing! Crust 3 tablespoon grass-fed butter or coconut oil, melted 1 cup almond flour or 3/4 cup almond 1/2 tsp powder stevia Sea salt Pulse in food processor. Mix, press into an 8x6 pan and bake at 350 for 18-20 min. Coconut layer 1 cup water 1/2 packet gelatin dissolved 3 tablespoon grass-fed butter 1/2 cup monk fruit blend sweetener 1/2 tsp monk fruit powder - - - 2 Tb chicory root powder 1 scoop vanilla collagen 1/2 cup coconut flour 4 tablespoon coconut cream ¼ teaspoon vanilla pinch salt 3/4 cup unsweetened chocolate chips 1-2 Tb almond milk Combine water, gelatin, butter, sweetener over medium heat. Stir until the sweetener is dissolved. Cook until it is a deep golden brown. Remove from the heat and immediately add the tablespoons of cream and collagen. Stir until smooth. Add the vanilla. Add the salt and coconut. Gently spread the coconut on top of the crust. Drizzle with chocolate. Spread Let cool 2 hours. Cut into 16 pieces.

4 star :: (lovely fall flavors, so filling and tasty) So healthy. Soak overnight for best results. You can also make PB version by upping PB to 1 cup and omitting cacao and choc chips… Kids love the PB best. 1/2cup (80g) Peanut butter 1/2 cup (120g) Maple syrup or honey 1/4 teaspoon Salt 2 cups (480ml) Milk of your choice 1 teaspoon Vanilla extract 2 cups (180g) Rolled oats 1/4 cup (30g) Cocoa powder 1 tablespoon Ground flaxseed 1 teaspoon Baking powder 1/3 cup (60g) Chocolate chips DIRECTIONS Play directions Preheat oven to 180C (350F). Prepare 8-inch (20cm) square baking pan. In a large bowl mix peanut butter and maple syrup until smooth. Add milk, salt, vanilla extract and mix until smooth. Add oats, cocoa powder, ground flaxseeds, baking powder and mix until combined. Add chocolate chips and stir. Pour the batter into prepared pan, sprinkle some chocolate chips on top and bake for 40 minutes or until set. Allow to cool for at least 10 minutes before serving.

5 star :: (lovely fall flavors, so filling and tasty) So healthy. Flavorful and filling. 1 teaspoon ghee or fat of choice 1 small onion diced Kosher salt 1 pound ground pork ground chicken thighs, beef, and turkey also work 6 large fresh shiitake mushrooms stemmed and thinly sliced (dried and reconstituted ’shrooms work, too) 2 garlic cloves minced 6 cups bone broth or stock 1 head Napa cabbage 2 pounds, cut crosswise into 1-inch segments (bok choy or Savoy cabbage are good alternatives) 2 large carrots peeled and sliced into coins 1 large russet potato* peeled and cut into 1-inch cubes (optional) Freshly ground black pepper 3 scallions thinly sliced (I used shallots) Instructions Heat the ghee in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Sauté the onions, stirring occasionally, until softened (about 3 minutes). Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes). Stir in the minced garlic and cook until fragrant, about 30 seconds. Pour in the broth and crank up the heat to high. Bring everything to a boil. Then, stir in the cabbage, carrots and potato, and bring the soup back to a boil. Don’t worry about cramming too many veggies into the pot—the cabbage will cook down! Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes). Peek under the lid to make sure that the soup isn’t boiling over or barely percolating, and adjust the heat up or down as needed. If you want to make this soup in an Instant Pot or pressure cooker, sauté the ingredients in the pressure cooker as directed above. When you’re ready to simmer the soup, close and lock the lid; then, cook it under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking. Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions.