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4 star :: Vegan Keto Paleo Whole30 This was a fun, easy, healthy recipe packed with flavor and not at all tasting like cauliflower. I can’t wait to have this served with a few other dips like Baba ghanoush or radish greens pesto for a game night.

5 star :: Paleo vegan easy yummy! Kids can help make them. plus Nice Cream Cake Soft Serve 5 bananas Blackberries / Raspberries Chocolate Shell 1 cup coconut oil (melt) 1 cup cocoa powder 3 tablespoons maple/agave/honey 1/4 tsp stevia powder for sweeter Pinch of sea salt Macaroon Crust 3 cups coconut flakes 1 cup cocoa powder 3/4 cup maple syrup 1/4 cup coconut oil 1 tablespoon vanilla extract 1/2 teaspoon salt Ice Cream Sundae Ice Cream Chocolate Shell Toppings Bon Bons Ice Cream Chocolate Shell Ice Cream Cake Macaroon Crust Ice Cream Steps Soft Serve Peel bananas. Cut into chunks. Freeze. Blend in a food processor. For different flavors, add berries and blend again. Chocolate Shell Combine ingredients for chocolate shell. Macaroon Crust Combine all ingredients for macaroon crust. Ice Cream Sundae Pour chocolate shell over ice cream. Add your favorite toppings. Bon Bons Freeze ice cream. Scoop into balls. Dip into chocolate. Add back to freezer. Ice Cream Cake Press macaroon crust into spring-form pan. Pour in ice cream. Freeze. Based on: https://www.tastemade.com/.../recipes/banana-ice-cream/

5 star :: (paleo too!) I don’t even like cooked bananas… But this was an amazing dessert. The kids licked their bowls clean. This was Preston‘s choice on what to make for all of our extra bananas and I am so proud of him for doing this with adult supervision of course 1/4 cup coconut sugar 2 3/4 cup almond milk 1/2 tsp stevia 1 egg beaten 3 T tapioca pearls (Let sit for 5 minutes then boil for 5) Let cool 20 min. Add: 1 tsp vanilla 1 Tb chia seeds Add to small dishes. Cover and cool in fridge overnight. Banana Fosters Sauce 3 T maple syrup 3 T water 1/8 tsp monk fruit powder 1 T ghee Reduce in pan until 1/2 size. Add: 2 sliced bananas 1/2 tsp vanilla 2 T Rum Light on fire. Reduce another 4-5 min. Serve over puddings! Based on this recipe by William – Sonoma “eating by color for maximum health”

5 star :: (easy : paleo: whole30 : vegan : healthy) Prep Time 3-5 minutes Servings 8 people 1/2 cup coconut milk low-fat or almond milk 1/2 cup nut seed butter I use my homemade (cashew, sesame, almond) peanut or almond butter if wanted 1/2 tsp chili flake Dash cayenne 6 cloves roasted garlic 2 tablespoon Apple cider vinegar (Bragg) 1 tsp lime or lemon juice 2 teaspoons coconut palm sugar or equivalent in stevia. Omit for Whole30, could add a bit of pureed date paste instead. 2 teaspoons coconut aminos or tamari 1 1/2 teaspoons ginger finely grated (veggie section) Blend food processor. All of these healthy ingredients are easily found at Harmons in Taylorsville. #myharmons

5 star :: paleo - whole30 - moist - fall inspired Sometimes my recipe experiments work the first time!!! Wow. Everyone enjoyed. Gone in a day. Store uncovered! 1/2 cup almond flour 1/2 cup flax flour fine 1/4 cup protein powder - Orgain 1/4 cup tigernut flour 1 tsp baking soda 1/2 tsp monk fruit powder 1/2 tsp stevia powder 1/4 tsp pink sea salt 1/2 tsp ceylon cinnamon 1 1/2 tsp ground ginger (Additional): 3 eggs with dash cream tartar (helps fluff cake) 1/4 cup coconut melted oil 1 cup pineapple chopped 1 golden Delish Apple or 2 cup chopped 1 tsp apple cider vinegar (activates soda) Crumb topping - Use food processor 2 tablespoons of cold coconut oil 2 tablespoons of coconut or monk fruit sugar 2 tablespoons almond flour 2 tablespoons tiger nut flour 1/2 tsp cinnamon Sea salt Mix dry ingredients in bowl. Whip eggs for 5 min with dash of cream tartar, add wet ingredients. Add dry. Now put in 8 x 10 pan top with crumble. bake at 350 for 30 minutes on speed convection (35-40 reg bake) Serve drizzled with coconut almond manna.

5 star :: Flavorful, easy, juicy and slightly crisp. Make and fry immediately to keep round shape. Great for Italian, Indian, Thai, or as an appetizer with my Paleo BBQ sauce. MEATBALLS: 1 1/2 pounds ground chicken 1/2 teaspoon trader Joe umami seasoning salt 1/2 teaspoon ground black pepper 2 tablespoons extra-virgin olive oil COATING: 3 tablespoons tapioca starch 1/2 teaspoon salt 1/2 teaspoon smoked paprika 1/4 teaspoon ground black pepper 1/4 teaspoon rubbed sage 1/4 teaspoon coarse (granulated) garlic powder 1/4 teaspoon coarse (granulated) onion powder pinch dried marjoram pinch ground cayenne pepper pinch ground cloves GREENS: 1 bunch collard greens (about 1 pound) 1/2 cup water 2 teaspoons extra-virgin olive oil 1 clove garlic 1/4 teaspoon salt pinch ground black pepper DIRECTIONS: 1 Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper. 2 Season the chicken. Place the ground chicken, salt, and pepper in a large mixing bowl; mix well. 3 Make the coating. In a shallow bowl, use a fork to combine the tapioca starch, salt, smoked paprika, black pepper, sage, garlic powder, onion powder, marjoram, cayenne pepper, and cloves. 4 Make the balls. Moisten your hands with cold water, then measure rounded tablespoons of ground chicken and roll the chicken into balls. Roll each ball in the seasoned tapioca starch. Set the chicken balls aside on the baking sheet until you’re ready to fry them. 5 Fry the balls. Place 1 tablespoon oil in a large, nonstick skillet over high heat, 2–3 minutes. Place half of the meatballs in a single layer in the pan, leaving some wiggle room around them. Cook until they’re browned on all sides, 4–5 minutes total. Transfer the balls to the baking sheet. Add 1–2 teaspoons oil to the pan and brown the remaining meatballs and transfer them to the baking sheet. Place the baking sheet in the oven and set a timer for 10 minutes. 6 Prep the greens. Wash the leaves and remove the tough ribs. Stack the leaves and cut them crosswise into 1/2-inch strips. Reheat the skillet over medium-high heat. Toss the still-wet greens into the pan, add the water, cover with a lid, and steam for 5 minutes or so, until almost all the water is evaporated. Remove the lid and toss the greens with two wooden spoons until they are very dark green and dry. This takes about 2–3 minutes. Meanwhile, peel and crush the garlic. 7 Season the greens. Push the greens to the side of the pan, add the oil, and drop the minced garlic into the oil. Cook until fragrant, about 30 seconds. Toss everything together and allow the greens to cook for another 5 minutes. Add the salt and pepper, taste, and adjust the seasonings. Turn off the heat and cover to keep warm until the meatballs are finished. 8 To serve, divide the greens among dinner plates and top with meatballs. http://meljoulwan.com/.../26/paleo-fried-chicken-meatballs/

5 star :: whole30 / paleo / easy / yummy It’s been in fridge all night. It has a wonderful flavor exactly as I made it. The original recipe didn’t spread and coat the potatoes well. My girl loves it so much we are eating it for breakfast! 3 pounds (I did baked!) red potatoes peeled and cubed (About 8 medium size potatoes) 4 hard boiled eggs, peeled and finely chopped 1 cup avocado mayo 1/2 cup paleo zucchini relish 1/2 cup sweet yellow onion, finely chopped or grated 1/2 cup finely chopped red pepper 1/4 cup finely chopped celery 1/4 cup yellow mustard 1 tablespoon apple cider vinegar 1/4 cup olive brine Salt to taste 2 teaspoons garlic powder 1 teaspoon paprika 1 teaspoon turmeric 1/2 teaspoon pepper Based on: https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.wholekitchensink.com%2Fwhole30-mustard-potato-salad%2F%3Ffbclid%3DIwAR2zst-XkpAVwAfqhOTWKXjE_R7h0Mhn8Uh7hbTRUTNh-HQ2DbaDt0njSRI%23tasty-recipes-5993-jump-target&h=AT22Svj7-Ey1vLsZDauPjlHgkFd0sKN9IP8GTjtsOx-jHLME48N4Ht3UgUCWbgeLIsQjxtCHe0wYdvJu_JDHKnzkQUm74MX8VWM5y2pKYQcRHihyos8Hbx4tZpztCHYJvGODo6k&__tn__=H-R&c[0]=AT1C8LmkVQb-AA_t8BR9IwN0VeL68mGIVa-O9qKjJ7uxPwWC-sWBmShoxEJIqMKvW1AIoL81DxXpvRg1zOY6vjk6-s2T5lDGmoX1XpYlj9vewftsiJlipUaz-1BWNAElHDhv_UARtXhpxjhrph4xYaBZf-EBN0E1JaePRKmPLKr3Q2zT74FlI9kHa5rr0nQZGdFlVg

4 stars : Raw-ish Vegan-ish Paleo Yummy Perfect setup texture (holds it shape) The only thing keeping it from five stars is I added too much peppermint oil. Amazing flavor and texture. Plus healthy with spinach and nutrient packed macadamia and Brazil nuts! Beautiful pairs with my chocolate piecrust. (See previous post.) This is also known as Paleo Grasshopper Pie. Mint Cream Filling Ingredients Soak overnight: 1 cup water 1/2 cup macadamia nuts 1/2 cup Brazil nuts Add to blender along with: 1/4 cup honey 1 cup packed spinach leaves 1 cup mint leaves (or omit and use 8 drops mint oil) In a saucepan: 2 1/2 tsp gelatin dissolved in: 1 cup almond milk 1 tsp powder monk fruit 1/8 tsp vanilla bean powder Boil on medium heat for 6 minutes, whisk and don’t stop! Cool and add blended nuts/spinach/etc. Add 8 drops pure peppermint essential oil if no mint leaves on hand. Extra minty! Reduce to 4 drops for a milder flavor.

5 stars : Vegan Paleo-ish Whole30 Gluten Free Loved the flavor. So good I couldn’t believe it was healthy. Sweeter version if needed. Let cookies fully cool in fridge. Wonderful texture. It's even better the next day or two! Ingredients: 1 tbsp ground flaxseeds 3 tbsp apple juice 1 TB Apple cider vinegar Mix above and let sit 15 min before adding: 2/3 cup pumpkin purée (mine was homemade) 1 tsp alcohol-free vanilla extract 3 tbsp softened coconut oil 1/4 cup coconut sugar 1/2 cup GF brown rice flour blend or oat flour 1/2 cup fresh ground flax seed flour 1/2 cup tigernut flour 1/2 cup almond flour 1 T cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp sea salt Dash clove 1 tsp baking soda 1/4 tsp cream tartar 1 tsp each monk fruit powder AND stevia (sweeter) 1/2 cup cacao nibs (optional) Make balls, flatten on sheet. 350 for 12-15 min speed convection 18-20 cookies Optional: Drizzle with my coconut caramel sauce or sprinkle cinna-coconut sugar on top or eat plain. Store in open air space on counter or in fridge. Do not cover. Better the next day!

5 stars : paleo - keto - whole30 - lowfat - healthy Savory, healthy, filling. The key is to use all of the drippings! Leftover whole Smoked Turkey with meat and all drippings from the pan 8+ cups water (try to cover all of it) Boil for 3 hours or pressure cook for 60 min with below ingredients with lid on: 1 large yellow onion, diced 2 cup celery, diced 2 cup carrots, diced 5 cloves garlic, sliced 1.5 tsp sea salt (more if needed) 1/2 tsp pepper Dash chili flake 1 T fresh thyme 1/4 cup green onions, sliced 1 T dried basil 1 T dried oregano 3 T sage Blend in: 2 large cooked sweet potatoes* with skin *This is what makes the soup more creamy and robust in flavor. Don’t skip it.

5 stars : paleo whole30 amazing! worth every bite. I ate 1/4 of this pie myself for Christmas Eve! Don’t judge. perfect texture, and it ended up being a dark chocolate pie versus milk chocolate, and it was easy. I made the crust 2 days ago and the filing last night. It is packed with nutrient dense ingredients and is about as healthy as you can get for a pie. I’m in awe I was able to dial it in to near perfection. The crust held its own and the filling crust perfectly without falling at all. Worth 5 stars! INGREDIENTS: Crust: 1 cup walnuts 1/4 cup Brazil nuts 1/4 cup avocado oil 1/2 cup almond butter (Julies Vanilla) 1 egg 1 T Apple cider vinegar (optional) 1/2 cup raw cacao powder 1/2 cup protein powder 1/4 almond flour 1/2 cup tapioca flour 1/2 tsp stevia powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract Pulse in food processor, Makes 2 pie shells. 350 for 15 min Chocolate Filling: 3/4 cup water 2 3⁄4 teaspoons unflavored powdered gelatin (Bloom above ingredients) 1 can full-fat coconut milk 3 large egg yolks (Whisk above ingredients then add to stovetop) 1⁄4 teaspoon sea salt 1/2 cup raw cacao 1/4 cup cacao butter 1/2 tsp stevia powder 1/2 tsp pure monk fruit powder 1 1⁄2 teaspoons pure vanilla extract Add at very end when cooling to preserve nutrients: 1/3 cup raw honey 1 cup Coconut Milk Whipped Cream for topping Place the water in a small sauce pan and sprinkle the gelatin over it. Whisk in the coconut milk, eggs in bowl and add to saucepan over medium-high heat to warm. For 6 minutes whisking continuously. ***Do not let it boil or the yolks will curdle.*** Add the seasonings and cocoa butter and vanilla, whisking until smooth. Turn off burner. Add honey and whisk to combine. Pour the custard into the cooled piecrust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm. for 1 large and extra or 2 small pie crusts Top with whipped cream and sprinkle with chocolate shavings, if desired.

5 stars : LOVE IT Here’s the secret to perfect “boiled” eggs…your Instant Pot! I couldn’t believe it but it’s true… 5 minutes cooking on manual high, 5 minutes to slow release, 5 minutes in an ice bath, then grab ‘em out and peel. They came out so pretty I almost cried! Sometimes the tool makes all the difference! What’s your favorite use for boiled eggs? Drop it in the comments below…I might wanna try it!