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5 star :: kids loved it too. Rich and creamy texture. Full of health benefits and reduces food waste. 1 leftover whole chicken bones 2 carrots, chopped 2 celery stalks, chopped 1 medium onions, peel on, quartered 8 garlic cloves, smashed 1 teaspoon sea salt 1 teaspoon whole peppercorns 2 bay leaves 3 sprigs fresh thyme 2 Tb rosemary 6 sprigs parsley 2 Tb apple cider vinegar 6 cups cold water Additional veggies for later prep sautéed in butter or avocado oil : 2 stalks garlic 3 carrots 1 onion Instant pot high for 2 hrs. Separate vegetables, bones, chicken meat from broth. Larger bones crush the soft ends (with your hands) and squeeze out the marrow and add to a blender with all of the broth and veggies. Discard all hard bones and small bones or it gets really thick and loses creaminess. BLend on high for 2 rounds. Store in glass jars and add back in meat. Wonderful base for soup. Just add more sautéed veggies and chicken when ready along with extra sea salt. Stores for 5 day.

5 star :: Authentic. Fun to make. These are just plain tasty and authentic and fun. For me a paleo version is next! These are just plain tasty and authentic and fun. For me a paleo version is next! 1 (250ml) water - add extra 2 Tb water if using 50/50 1/4 cup (56g) coconut oil or butter 2 Tbsp (13g) granulated sugar 1/4 tsp salt 1 cup (141g) 50/50 all purpose and wheat flour 1 large egg 1 tsp vanilla extract Vegetable oil, for frying 1/2 cup (100g) granulated sugar 1 tsp ground cinnamon Boil water, fat, sugar, salt. Whisk in flours. Rest 5 minutes. Best in egg and vanilla. Pipe in hot oil using scissors to cut off in intervals. When golden remove on paper towel then transfer to sugar to coat. Serve with milk chocolate ganache dip. Based on: https://www.cookingclassy.com/churros/#jump-to-recipe

5 star :: Paleo or keto versions and made healthier with sprouted almonds! 400 g almonds 14 oz (or you can use blanched ground almonds) 1/2 cup coconut sugar (I also tried a keto version) 1 1/2 - 2 teaspoon stevia powder 2 teaspoon almond extract 2 Tablespoons egg white powder Sea salt to taste (approx 3/4 tsp) Soak the almonds, overnight, drain and sprout over two days rinsing 2x a day. Peel off the skin before proceeding. let dry 24 hours on a cookie sheet to fully sprout. Sprouting the almonds makes them more digestible and increases their vitamin and mineral content. Pulse all ingredients with the almonds until combined. If the mixture is still too dry add a teaspoon of water (little by little) to the mixture. Repeat if necessary. Knead all of the ingredients by hand (if needed) until you achieve a smooth dough. I just used the food processor. Wrap it in cling film (Target has a plastic free one!) and store it in the fridge until use. True Marzipan has at least a 70% almond to other ingredient ratio.

4.5 star :: A great version of the Christmas crack, but more gooey with the added coconut yogurt. Addictive and an easy, rich dessert. 1 package pretzels 2 cups chocolate chips 1/4 cup coconut yogurt (omit if you want more crisp) 3/4 cup butter 3/4 cup light brown sugar 1 1/2 cup chopped Walnuts (and I mean really chopped) Instructions Preheat oven to 350 degrees F. Line a 9x13'' pan with parchment paper (or spray with cooking spray.) Place pretzels along the bottom of the pan. Then walnuts. Add butter to a large saucepan over medium heat and allow it to melt. Add the brown sugar and yogurt and stir constantly, bringing the mixture to a full boil. Boil for 5 minutes, stirring constantly. Remove from heat and pour mixture over pretzels and nuts and spread into an even layer. Bake for 15-20 minutes. Remove bars from oven and carefully place chocolate pieces across the top of the toffee layer. Wait 5 minutes. Spread with spoon. Allow to cool completely before serving. I like to store mine in the fridge to set up for 60 minutes before cutting them.

4 star :: easy and can only help get more potassium and magnesium for sleep aid Boil banana peel(s) in submerged water and covered for 10 minutes. Strain and refrigerate. Keeps a week.

4 star :: use math to calculate the correct cooking time. (2,322) 1,991 REVIEWS Use Chef John's easy "mathematical method," and you'll get the best prime rib, cooked to a perfect medium rare, every time. My only complaint is that the timing was slightly off and add an extra 10 minutes to get the center to medium rare. we had. 9 lb prime rib FYI. You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes. (Twenty-seven minutes, in my case.) Then turn off the oven and wait 2 hours without opening the door. When the time's up, remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. See? That's all it takes to make foolproof prime rib cooked to a perfect pink that's somewhere just a shade under medium rare. Just make sure you're starting with a prime rib that has been brought to room temperature! This is critical in order for the math to work! Ingredients 1 (4 pound) prime rib roast ¼ cup unsalted butter or avocado oil is better 1 tablespoon freshly ground black pepper 1 teaspoon herbes de Provence (double) kosher salt to taste (lots-double) https://www.allrecipes.com/.../chef-johns-perfect-prime-rib/

4 star :: Paleo, easy, protein packed, no bake So similar to my protein packed blonde brownies. I’ll put this one to the test. I made birthday cake version also. 1/4 cup coconut oil 1 cup almond meal (left from homemade almond milk) 2 Tb honey 2 scoops vanilla protein powder Vanilla extract Sea salt Paleo chocolate chips or try sprinkles for fun No bake. Amazing texture. Love them.

5 star :: fresh vibrant flavors, feel good about the food you eat! I eat this in summer but it’s also refreshing in winter for a break from soups. 2 cups shredded chicken, pre-cooked 2 cups shredded cabbage 1 cup shredded carrots 1 cup shredded broccoli ½ cup sliced green onions 1 cup sliced sugar snap peas ½ cup cashew nuts ½ cup sprouts ½ cup fresh cilantro Dressing Ingredients ½ cup coconut aminos 1 tbsp. sesame oil 1-2 tbsp. lime juice ½ tsp. crushed ginger ½ tsp. crushed garlic 2 tsp. sesame seeds

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 :: ( easy, moist, cooks fast, not overly sweet ) 2/3 cup sugar 2/3 raspberry jam ½ cup vegetable oil 3 large eggs 1 tablespoon raspberry extract ½ cup sour cream 2 ½ cups flour or (pancake mix, omit baking powder) 3 teaspoons baking powder 1 teaspoon sea salt 1 ¼ cups milk Line a cookie sheet with parchment. Bake at 350 for 12-15 speed convection or 15-20 regular. Also makes cupcakes. For the frosting: 1 1/2 cup (339 g) unsalted butter, cold 6 cups (780g) powdered sugar 2 ½ (12 ml) tablespoons heavy whipping cream 2 teaspoons (10ml) vanilla extract Pinch of salt Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy. Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar. Once all the ingredients have been added, increase speed to medium-high and beat for another couple of minutes to whip additional air into the frosting. Pipe these cupcakes with a large piping tip and top with sprinkles. Sheet cake version. Frozen. Shapes cut out and plated:

5 star :: if you don't enjoy this soup you have no soul. paleo / whole30 / keto INGREDIENTS 2 tbsp olive oil 1 lb pancetta 6 garlic cloves, minced 1/2 onion, chopped fine 1 tsp fresh oregano 6 sprigs fresh thyme, leaves removed 6 cups chicken broth 1/2 cup sundried tomatoes Pepper to taste 1 bunch of kale leaves, (purple is my fave) 3/4 cup coconut cream 1/4 cup Parsley leaves 1/4 cup imported parmesan cheese, grated or nutritional yeast INSTRUCTIONS Prepare all of the ingredients listed. Heat a large cooking pot (instant pot option below) on medium-high heat. Add 2 tablespoons of olive oil. Cook the pork until it browns Add the minced garlic, chopped onions, oregano, and thyme leaves. Stir everything together and cook until the onions and garlic are tender and fragrant. Add chicken broth and bring to a simmer. Add the sundried tomatoes. Season with black pepper. Allow the soup to simmer for 20-25 minutes. *Or instant pot 5 minutes. Just before serving, add the freshly torn kale leaves. Let the leaves wilt for about one minute in the soup. Turn off the heat and add the whipping cream and stir so that the cream does not break. Garnish the soup with parsley leaves and parmesan cheese. Serve immediately.

5 star :: a nutty, crisp cracker that everyone will enjoy. 1+ cup fine almond flour 2 tablespoons ground flaxseeds 3 tablespoons whole flaxseeds 2 tablespoons nutritional yeast 1 tablespoon rosemary, fresh 1 tablespoon dried parsley 1 teaspoon garlic powder ⅓ cup water ½ teaspoon flaked sea salt Just spread dough and roll on parchment paper with 1 tablespoon Chia seeds below cook at 350 for 20 minutes.