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5 star (when you use raspberries or strawberries) : Easy , inexpensive, crowd wowing! Needs to set up in fridge overnight. INGREDIENTS: 1 Texas toast loaf (12 pieces) 1 cup dried cranberries, strawberries, or blueberries 1 cup water 2 cups coconut or dairy yogurt 6 large eggs 1/2 cup sugar if you like it sweeter 1/2 tsp lemon extract or Zest of 1 lemon 1/4 teaspoon salt FOR THE CRUMB TOPPING 1/4 cup all-purpose flour 1/4 cup sugar 1 teaspoon strawberry extract 1/4 cup unsalted butter, cut into cubes DIRECTIONS: Lightly coat a 9×13 baking dish with butter. Hydrate berries in 1 cup of hot water. Let’s deep for 5 to 10 minutes.  In a large glass measuring cup or another bowl, whisk together yogurt, eggs, sugar lemon, berries and milk. Dip bread and place in buttered baking dish. Cover and refrigerator for at least 2 hours or overnight. Preheat oven to 350 degrees F. To make the crumb topping, combine flour, sugar and extract in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes. Place into oven and bake for 35-45 minutes, or until golden brown.

3.5 star : Easy , expensive, paleo, whole30 : Needs to set up in fridge or crumbly. 1 large egg 1 cup homemade maple almond butter, (Julie’s Real Cinnamon Vanilla is my fave) 1/4-1/3 cup coconut sugar (monk fruit sugar or honey) 1 teaspoon baking soda 1/4 tsp cream tartar 1/4 cup (140g) dark chocolate or cacao chips sea salt for sprinkling (optional) 8 min speed convection 350. Makes 12 cookies. I’d be interested to see adding 1 tsp xanthum gum to see if that helps bind it. I love eating warm cookies and waiting for these is sooo hard.

4 star : Easy filling breakfast treat. Most went for seconds. I soaked the oats overnight in the liquid to make it more digestible for the kids and reduce the carbohydrate load. - whole30 adaptable - makes a lot! ingredients 1 and 1/2 cups milk (I used 1 c yogurt and 1/2 c water) 2 large eggs* 1/2 cup (120ml) agave or honey or pure maple syrup* 1/2 cup (120g) unsweetened applesauce 3 cups (240g) old-fashioned whole oats* (soaked overnight in liquid mentioned above) 1 teaspoon baking soda 1/4 tsp cream tartar 1 and 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg Dash clove 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 heaping cup peeled chopped apple 2Tb coconut sugar with cinnamon for topping Instructions Preheat oven to 350°F (177°C). Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them. Whisk all of the ingredients together, except for the apples (and nuts and coarse sugar), in 1 large bowl. Using a spoon or rubber spatula, fold in the apples and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/apples and liquid are in each. Fill all the way to the top. If desired, sprinkle the tops with coarse sugar. Bake for 25-30 minutes or until the edges are lightly browned and top appears set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top. Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week. Next time I’m adding strussel: 1/2 cup (50g) chopped walnuts or pecans , 3Tb coconut oil, 2 Tb cinnamon coconut sugar Based on: https://sallysbakingaddiction.com/apple-cinnamon.../...

4 1/2 star : = easy, sweet, soft, healthier version 5 eggs whipped for 10 min with… 1/4 tsp cream tartar Add: 4 large overripe bananas 1/2 tsp powder stevia 1/2 cup sugar or honey 1 tsp vanilla 2 tsp cinnamon 1 tsp sea salt 1/4 tsp nutmeg Dash clove 1/2 cup butter or coconut oil Add: 2 cups gluten free or baking flour 1 cup flax seed flour (freshly ground and fine) 1 tsp baking soda 1 cup chocolate chips (optional for 1 of 2 loafs) Bake speed convection for 37-45 min depending on size of pans. Makes 2 full loafs.

4 star : Paleo - whole30 - vegan: 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. cauliflower head 1/4 cup tahini 1/3 cup avocado mayo 4 roasted garlic cloves 3 T lemon juice sea salt pepper paprika fresh parsley

4 star :: paleo / instant pot A hit. Easy. Perfectly seasoned. Leftovers made amazing southern bbq pulled pork tacos (just use egg wraps or cassava shell tacos, add paleo bbq sauce and top with coleslaw). 2 lb pork loin 1 cup water 1 orange 1 jalepeno 1 red onion 2 tsp sea salt 1 tsp cumin 1 tsp onion powder 1 tsp garlic powder 1/2 tsp pepper 1 tsp parsley 1 tsp paprika 1 cup cilantro

5 star :: paleo / keto / whole30 Love it's easy and flavorful. Adjust to herbs on hand Marinade: 1/4 cup olive oil 1/4 cup balsamic vinegar Fresh thyme Fresh oregano 2 T garlic Salt and pepper 4 quarts chicken Marinade 1-2 days. Get out chicken 1 hr before cooking. Layer on sheet pan with veggies. I used carrots, mushrooms, onion and cabbage. Salt and pepper again. Bake 350 for 60 min. Check the chicken to internal temp of 165 F Drain liquid in pot and reduce on stove (medium high) for 10 minutes until thick. Use as gravy for meal.

5 star :: perfect texture, this recipe and it up being a dark chocolate pie versus milk chocolate, and it was extremely difficult to make with all the steps. I’ve personally loved the flavor. But I used my own paleo crust recipe. INGREDIENTS: 2 cups blanched almond flour 2 tablespoons coconut flour 1⁄2 cup cocoa powder 1⁄2 teaspoon baking soda 1⁄4 teaspoons sea salt 1⁄2 cup honey 1⁄4 cup coconut oil 2 ounces unsweetened chocolate 2 teaspoons pure vanilla extract Filling 2 tablespoons water 2 3⁄4 teaspoons unflavored powdered gelatin 2 1⁄2 cups full-fat coconut milk 4 large egg yolks 3⁄4 cup grade B maple syrup 1⁄4 teaspoon sea salt 1/4 cup raw cacao 1/4 cup cacao butter 1/2 tsp stevia powder 1 1⁄2 teaspoons pure vanilla extract 1 cup Coconut Milk Whipped Cream Dark chocolate shavings, optional INSTRUCTIONS: Preheat the oven to 350°F. Make the crust. Sift the dry ingredients into the bowl of a stand mixer or food processor. Place the remaining ingredients in a saucepan set over low heat until melted. Add the melted chocolate mixture to the dry ingredients. Beat in a stand mixer or food processor until fully combined. Press the dough into a 9-inch pie pan, being sure to spread it evenly along the bottom and up the sides. Bake for 12 minutes, then let cool. Meanwhile, make the filling. Place the water in a small bowl and sprinkle the gelatin over it. Place the coconut milk in a saucepan set over medium-high heat to warm. Place the egg yolks, maple syrup, and salt in a mixing bowl and whisk to combine. Temper the eggs by adding half of the heated milk into the bowl, whisking continuously. Pour the mixture back into the saucepan and cook over medium heat for 6 minutes, stirring frequently. Do not let it boil or the yolks will curdle. Whisk in the gelatin, then continue to cook for 2 minutes, whisking vigorously until the gelatin has dissolved entirely. The mixture should be thick enough to coat the back of a spoon. Pour the custard through a mesh sieve into a bowl. Add the chocolate pieces and vanilla, whisking until smooth. Pour the custard into the cooled piecrust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm. Let sit at room temperature for 20 minutes before serving. Top with whipped cream and sprinkle with chocolate shavings, if desired. Based on: Chocolate Pudding Pie and Cookie Crust (Gluten Free, Dairy Free) | Against All Grain - Delectable paleo recipes to eat & feel great

4.5 star :: paleo :: whole30 :: keto Hello flavor! Juicy, crispy, umami! 14 pound turkey (we did 15 lb for 7.5 hrs). 2 TBS dried thyme 1 TBS powdered sage 2 tsps dried oregano 2 tsps paprika 2 tsps sea salt 1-1/2 tsps cracked black pepper 1 tsp dried rosemary 1 tsp onion or garlic powder (optional) Zest of 1/2 an orange 1/4 cup extra virgin olive oil (EVOO) 1/2 cup apple cider 1/2 cup water Alderwood (our choice) Total time:6 hour 30 min – Prep time:30 min – Smoke time:6 hour – Serves:16 people Author: Nick Directions: 1. Preheat the smoker to 225˚F. 2. In a small bowl, mix together all the dry herbs and spices. Rub the interior cavity of the turkey with 1/3 of the dry seasonings. 3. Add the EVOO and orange zest to the rest of the seasonings and rub all over the outside of the turkey. 4. Place the water and apple cider in the water pan in the bottom of the smoker, filling it only half way. Place a drip pan on the next shelf above the water pan to collect drippings from the turkey. Fill the side drawer with the wood chips. 5. Tuck the wing tips tightly beneath the turkey. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F. 6. Check every hour for smoke. Add wood chips if you don’t see any smoke. Start checking the internal temperature of the bird after 3 hours and every 45 minutes with an accurate meat thermometer. Alternatively, use the digital probe thermometer that came with your smoker. https://mrecipes.com/smoker/poultry/turkey-sweet-potatoes/

5 star :: better than traditional rich easy 1/2 loaf paleo bread cubed, I love Base Culture $$$ 1 T avocado oil 4 stalks Celery, chopped 1 cup Onion, chopped 3 T garlic, chopped 2 T fresh chopped Sage 1/2 tsp each Salt & Pepper more or less if you like Olive Oil 1/2 tsp Celery Seasoning , optional 1/2 Cup Chicken broth In a frypan cook veggies and seasonings for 10 min until caramelized with the avocado oil. Add salt and pepper. Then the turkey broth. Reduce. Coat sheet pan with olive oil. Toss cubed bread with the vegetables. Spread on sheet pat. Drizzle with more olive oil. Salt and pepper again to taste. Speed convection 250 degrees 15 -20 min top rack until crispy.

5 star :: healthy rich easy 1 onion, diced 2 large organic carrots, chopped 1 green bell pepper, chopped 1 jalapeño 4 cloves garlic 2 pound grass-fed ground beef 1 (15-ounce) can diced tomatoes 1 can tomato paste 2 (15-ounce) cans homemade pureed pumpkin 1/2 cup olive brine plus 2 cups water 3 Tbsp chili powder 1 Tbsp dried oregano 1 Tbsp thyme 1 tsp turmeric 2 tsp sea salt, 1/2 tsp ground cinnamon Turn your Instant Pot on to Saute Wait for the Instant Pot to heat up then add 1/4 cup beef (just for the fat) and the onion. Cook, stirring occasionally, until onion begins to sweat, about 3 minutes. Add the carrots, pepper, and garlic and continue cooking another 2 minutes. Add the rest of ground beef and mix into the vegetables. Cook until the meat has browned, about 5 minutes. Add the remaining ingredients and stir well. Secure the lid on the Instant Pot and press the Chili function and set the time to 15 minutes. Allow the Instant Pot to release for 10 to 15 minutes, or quick release with the vent. Serve with desired toppings (I love coconut sour cream) and enjoy!

5 star :: paleo, easy, versatile Wow. Tastes like a shortbread cookie pie crust. We are making blueberry and chocolate cream pie with these. 1 cup walnuts 1/4 cup Brazil nuts 1/4 cup avocado oil 1/3 cup coconut oil 1 egg 1 T Apple cider vinegar 1 c brown rice GF flour mix 1/2 cup protein powder 1/4 almond flour 1/2 cup tapioca flour 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 1/2 teaspoon ginger Pulse in food processor, Makes 2 pie shells. 350 for 15 min