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5 star :: (best recipe, so easy) 1 cup (190g) quinoa 1 cup (250ml) unsalted chicken stock or cold water ¼ teaspoon fine salt 1 tablespoon (15ml) olive oil Rinse Quinoa: Most packaged quinoa has been pre-rinsed to remove the saponin to reduce the bitterness. If necessary, give it a quick rinse with cold water, then drain really well to avoid throwing off the "Water to Quinoa Ratio". Optional Flavor Aroma Boosting - Toast Quinoa: Press Saute button on Instant Pot, then wait 1 minute. Pour in 1 tbsp (15ml) olive oil, then add quinoa in Instant Pot. Toast quinoa until fragrant (~2 to 3 mins). Pressure Cook Quinoa: Add ¼ tsp fine salt and 1 cup (250ml) unsalted chicken stock or cold water in Instant Pot. Use a wooden spoon to scrub the bottom to make sure no quinoa is stuck to the bottom. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: Toasted Quinoa: Pressure Cook at High Pressure 0 (zero) minute, then Natural Release for 10 minutes. Step-by-Step Recipe: https://www.pressurecookrecipes.com/instant-pot-quinoa/

4 star :: lovely taste, doesn't photograph well... Coconut Flour Cookies looks nothing like the photo. Coconut flour is hard to work with in cookies to look like gluten. However…Tastes great though! 1/2 cup coconut flour 1/2 cup granulated sweetener (keto lankai) or coconut sugar for paleo 1/2 tsp stevia powder 1/4 teaspoon baking soda 1/3 cup butter salted and melted 3 large eggs 1/2 cup chocolate chips of choice optional In a large mixing bowl, combine your dry ingredients and mix until combined. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips. Using your hands, form 12-14 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake at 350 for 10-12 minutes, or until the edges looks slightly golden. (Mine took 15 and still didn’t brown) Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely. https://thebigmansworld.com/coconut-flour-chocolate.../...

4 star :: interesting color but amazing flavor!!! keto-paleo-whole30 First, the marinate is key. In a food processor, pulse together: 1/3 large red onion 4-6 cloves garlic 1/3 cup of pistachios Fresh parsley (I used 1/3 cup dried and 2 cups power greens) Add 2 lbs of ground beef (or a mixture of beef/ lamb) to a large bowl. Recommend 80/20, especially if grilling. Top the beef with the marinade. 1/4 tsp salt 1 tbsp smoked paprika 1.5 Teaspoons cumin 1.5-2 tbsp sumac (I used oregano) 1.5 tsp ground pepper Form into 3” finger size logs and fry in avocado oil on medium heat. 3 min per side. Mixed reviews. Some loved it 5 star, some thought it was ok 3 stars, 3.5 star. It has an earth rich flavor and the only critique from me is it didn’t hold together as well when picking up. I would add 2 Tb egg powder to help solidify the meatballs (beef finger foods).

5 star :: science at work Ice and baking soda? Interested in rating. I make hummus all the time. So many varieties! It worked. Cook garbanzo an extra 10 minutes with a tablespoon of baking soda in the water. Drain and then make hummus as normal with Ice cubes. 1 can garbanzo beans 4 roasted garlic 1 raw garlic 2 Tb Tahiti 2 Tb parsley dried 1 Tb curry leaves Salt Pepper 2 Tb EVOO Yum! Fave herb combo

5 star :: easier than you think. enjoy 5 cups whole wheat flour (sub if you want) 1.5 cups water warm (approx) 1.5 Tb yeast 1 tsp salt 1/3 cup coconut oil 1/4 cup honey (Wetter dough) Use mixer. Let it raise as normal (covered). 1/2 cup butter Soften butter. Roll out dough. Spread some butter. Fold in thirds. Roll out to a square again. Repeat 4x = 12 layers of croissant cinnamon rolls. 1/4 cup butter mixed with 1/4 cup sugar and 1 tsp cinnamon. Bake 350 for 20 minutes speed convection. Makes 13 rolls. If you want it sweeter, add a vanilla frosting glaze when serving. VIDEO: https://www.facebook.com/1110084450/videos/1733065460428883/

5 star :: GAME CHANGER paleo-vegan-keto Coconut pizza crust paleo-vegan-keto My thin crust, flatbread pizza style recipe. Easy and keto and Paleo! 100% recommend and I give it 5/5. It’s based on a recipe for Indian roti. That’s keto, but I modified it to make it even more of a game changer. 1/2 cup coconut flour 2 tablespoon psyllium husk 1/4 teaspoon baking soda 1/4 teaspoon cream tartar 1/2 teaspoon xanthan gum 1 cup lukewarm water 2 tablespoons extra-virgin olive oil 1/4 teaspoon sea salt Herbs optional You just whisk half a cup coconut flour and two tablespoons of psyllium husk together, add a cup of lukewarm water, a tablespoon of olive oil and rest of ingredients. Last add the 1/4 teaspoon of salt. This is so it doesn't deactivate the leavening factor of the baking powder. Knead into a dough and let it sit for 10 minutes. After that split it in 4 pieces, roll it out in between wax paper and you can use a cutter to make the round shape. I don’t. Put olive oil onto your pan. Brown each side with olive oil and make sure one side is extra crispy. Bake 10-15 minutes at 400° with your favorite toppings. making sure that you go easy on that sauce. Jenalee Marshall

5 star :: You will fool them all that these are healthy! Crispy outside, soft perfect texture inside. I dare you to only eat 1. Ingredients ½ cup grass fed butter or coconut oil ½ cup monk fruit sweetener blend or coconut sugar 4 whole eggs ½ teaspoon almond extract 1 teaspoon sea salt ⅓ cup flaxseed ½ cup coconut flour 2 cups pistachio, soaked and finely chopped Cook at 350 for 12-15 minutes. Let cool. Makes 26 cookies!

5 star :: We have made a few versions and always the kids love it. No more buying protein bars from Costco. Ingredients ½ cup creamy natural drippy peanut butter (just peanuts & salt) 1 1/2 tablespoons virgin coconut oil 2-3 tablespoons honey (less if adding Protein P, date syrup if vegan) 1 teaspoon vanilla extract 1/2 teaspoon cinnamon ⅓ cup flaxseed meal 2 tablespoon chia seeds ½ cup old fashioned rolled oats, sub 1 scoop protein powder for half the oats to up protein content 1/3 cup roasted almonds, roughly chopped* (or sub another nut) ¼ cup unsweetened shredded coconut For on top: 2 tablespoons roasted almonds 2 tablespoons dark chocolate chips ½ teaspoon coconut oil Or microwave 2 Tb chocolate chips or white cacao butter 1 Tb PB 1 tsp milk Instructions Add peanut butter, coconut oil, honey, vanilla and cinnamon to a medium saucepan and place over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and immediately stir in flaxseed meal, chia and oats. Fold in almonds and shredded coconut and stir until combined. Line an 8x4 inch loaf pan with parchment paper; pour granola bar mixture in and spread out evenly, then press down in the pan very firmly. Press remaining roasted almonds on top. Place dark chocolate chips and ½ teaspoon coconut oil in a microwave safe bowl. Microwave on high in 30 second increments, stirring in between until chocolate is completely smooth and melted. Drizzle diagonally over bars. Cover the bars with foil, and place bars in the freezer for 15-20 minutes or in the fridge for 30 minutes-1 hour or until mixture has hardened. Remove bars from pan and cut into 8 granola bars anyway you'd like. Store bars in the fridge, either individually wrapped in plastic or in foil. Bars will last up to 1 week in the fridge.

5 star :: packed with protein and fiber! 1 cup peanut butter 2 Tb coconut oil 1 cup out flour 1/3 cup flax flour 2 Tb hemp protein powder 1/2 tsp salt 15 drops liquid stevia 1/4 cup water (Optional chopped chocolate chips mixed in) Press into 9x6 pan. 1/2 cup dark Chocolate 1+ Tb peanut butter 3 , 30 seconds in microwave stirring in between. Top cookie dough bars. Set in fridge. Enjoy!

5 star :: These keto boston cream donuts are simply otherworldly with their pillowy-soft texture, silky vanilla custard and ultimate chocolate glaze! 2 net carbs each. Difficult recipe! For the pastry cream 2 cups heavy cream or coconut cream paleo 6 egg yolks 3/4 cup allulose or 2/3 cup erythritol 1/8 teaspoon kosher salt 2 tablespoons thickener tapioca, arrowroot or cornstarch (see notes)* 2 tablespoons unsalted butter softened 1 tablespoon vanilla extract For the keto donuts 2/3 cup almond flour 1/4 cup coconut flour 1 tablespoon psyllium husk ground 1 teaspoon xanthan gum 1 cup water 1/4 cup grass-fed butter or coconut oil 3 tablespoons erythritol or xylitol* 1/4 teaspoon kosher salt 2 eggs lightly beaten 1 teaspoon vanilla extract 1 teaspoon baking powder For the chocolate glaze 3/4 cup powdered erythritol or powdered sweetener 2 tablespoons cocoa powder 1 tablespoon melted butter or ghee/coconut oil, as needed 1 teaspoon vanilla extract milk-of-choice as needed Special equipment pastry bag or plastic bag Make the pastry cream Heat up heavy cream in a medium saucepan until simmering. Meanwhile whisk egg yolks with sweetener of choice and salt in a medium bowl until fluffy and pale in color (super fast to do with an electric mixer!). Temper in the heavy cream- i.e. add it little by little to the yolk sugar mixture, while whisking rapidly (you know, so as to not scramble the eggs!). Return the mixture to the saucepan, make a slurry with your thickener (i.e. mix it with a little cold water) and whisk it into the mix. Reduce heat to medium-low and continue to cook, whisking constantly, for 5-7 minutes as the mixture thickens. Increase heat to medium high and whisk vigorously for about a minute as the mixture bubbles up. Remove from heat, whisk in the butter and vanilla extract until combined. Strain the mixture into a clean bowl, cover at the surface with cling film and refrigerate until set (at least 2 hours). Make the donuts Preheat oven to 425°F/220°C. Grease and flour (with coconut flour) a donut pan. Alternatively, line a baking tray with parchment paper and draw circles 3 1/2 inches in diameter. Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside. Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes. Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs. And if you have an instant thermometer, temperature should be below 125°F/52°C. Add in one egg at a time, mixing with an electric mixer at medium/high speed until fully incorporated (if using a stand mixer, use the paddle attachment). Be sure to mix the dough for 2 minutes after adding in the last egg; the final texture should be very elastic. Mix in vanilla extract and baking powder. . Allow the dough to rest until it comes to room temperature (about 15-20 minutes). I've come to realize this is a very important step to keep your donuts from deflating much post bake; the donuts will rise a bit less but hold their shape better. Spoon dough into a piping bag or plastic bag (no tip needed). Cut out bottom of piping bag 2 cm (3/4 inch) wide. Pipe out dough onto prepared parchment paper as smoothly as you can into 4″/10cm flattish-rounds (so they rise evenly). Wet your finger tip and smooth out where the ends meet (for a more even rise). Bake for 15 minutes at 425°F/220°C, lower temperature to 350°F/180°C and continue to bake for 17-20 minutes until deep golden. Do not open your oven door before the first 20 minutes (or at all if possible!), as choux pastry is notoriously sensitive to drafts. Allow to rest in pan for 10 minutes before removing. Note: if your donuts are browning too much, feel free to tent them with aluminum foil (just be sure it isn't resting directly over them!). Make the glaze Sift powdered sweetener and cocoa powder onto a bowl. Add in vanilla extract, butter and milk-of-choice (as needed) until desired consistency is reached. The glaze should be thick, but pourable (I like to use our fingertip here to test for thickness!). To assemble Fill up your donuts with pastry cream once at room temperature using a bag with a metal tip- and be generous, pretty please! Glaze donuts by dunking them onto the glaze (if your tops came out a bit wonky, you can always use the rounder bottoms as your new 'tops'!). These are best enjoyed freshly filled and glazed- because otherwise they need to be refrigerated and everything becomes a bit mushy. Notes What thickener to use: arrowroot and tapioca starch are the usual grain free choices, though I've found the pastry cream to come out a tad bit gelatinous (this is a big issue with konjac and xanthan gum, so please avoid here!). And if grain free isn't a concern, using cornstarch will yield the classic pastry cream texture here (same carb count, just 'dirty' keto I suppose). Your choice! https://www.gnom-gnom.com/keto-boston-cream-donuts/#recipe

5 star :: (paleo, whole30, low-fat) Delicious, creamy and without any guilt. Mmmmm. 6 pounds Butternut Squash (halved, deseeded and roasted with 8 cloves roasted garlic) Sauté for 15 minutes in soup pan: 2 Tablespoon grass fed organic butter 3 stalks celery, diced 1 cup purple onion, diced 1 teaspoon Himalayan sea salt 1 teaspoon ground black pepper 1/2 tsp red pepper flakes or cayenne Blend squash and garlic and add: 4 cups chicken stock (can also use bone broth) 1/4 cup olive brine Combine and enjoy this cream free creamy version of a luscious butternut squash chowder. We devoured this with Swedish latkes. I have a recipe post for that also.

5 star :: So similar to my protein packed blonde brownies. Truly a superfood with beet powder and arginine. I made this a birthday cake version. 1/4 cup coconut oil 1/2 cup almond meal (leftover from homemade pressed almond milk) 1/2 cup walnuts 1 Tb honey 2 Tb organic tahini 2 scoops vanilla protein powder 1 T beet juice powder with phytonutrients (Nitric Oxide Max complex by micro ingredients) Sea salt Paleo sprinkles Use a food processor. Press into 9x6 pan. No bake. Amazing texture. Love them. Kids rated 4.5 stars