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5 star :: kids are addicted. This has replaced our favorite pumpkin cookie recipe. ½ cup butter, softened ¾ cup brown sugar 1 cup pumpkin purée 1 (3.4-ounce) box of vanilla instant pudding mix, dry 2 large eggs 1 teaspoon vanilla 2¼ cups flour 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon Pinch of clove and nutmeg each 2 cups white chocolate chips Cook at 350 for 8-12 minutes depending on size

5 star :: healthy alternative to store bought. roasting is key to flavor development. I roast under 400° heat one head of garlic or 20 cloves one large sweet onion sliced 1/2 cup mixed herbs from the garden (thyme, rosemary, Oregano, basil) 7 quarts of tomatoes (purple heirloom, big boy, cherry, supersweet 100) 20 minutes and then blend it with 2 cans organic tomato paste until the desired thickness. It will be hot. Directly can for 15 min pint size or 25 min quart in hot water bath

4 star :: a party hit. unique flavor that pairs well with multiple cuisines. vegan / whole30 1 can white cannellini beans (drained well) 2 cups fresh cilantro leaves 1 teaspoon lime zest 1 fresh lime (juiced) 1/4 cup tahini 1/4 cup extra-virgin olive oil 1/2 + teaspoon salt and pepper (add more to taste) 2 cloves garlic Blend in a food processor. Add water as needed to desired creaminess. Serve with freshly sliced zucchini, cucumbers, pita chips, carrot sticks, or grilled chicken. Those who love the flavor of cilantro will give us a five star. It’s creamy, decadent, and place well with other flavors and food items. Those who tolerate cilantro me enjoy it in small amounts but not fun for after spoonful like the rest of us. Cilantro is a wonderful detoxifier of heavy metals. As well as a sleep aid with relaxation. This is a health promoting dish. Perfect for families and parties

5 star :: smoky with the chipotle. Fully satisfying and creamy with the added coconut milk! 1 cup avocado mayonnaise ½ cup canned coconut milk 6 tablespoons lemon juice 2 teaspoons onion powder 1 tablespoon garlic powder 2 teaspoons chipotle powder ½ teaspoon sea salt ¼ cup finely chopped parsley https://drhyman.com/.../09/01/layered-bbq-chicken-salad/...

4.5 star :: creamy texture. filling and dynamic favors. whole 30 and vegan option. Ingredients ▢ 4 tablespoons avocado oil or ghee, split in two ▢ 1 1/2 pounds organic chicken cut into cubes (or use leftover roasted chicken) ▢ sea salt and black pepper to taste ▢ 2 yellow onions diced ▢ 8 garlic cloves minced ▢ 1 pounds organic mushrooms (white/crimini) sliced ▢ 1 large zucchini finely chopped ▢ 40 ounces bone broth ▢ 1 can coconut cream (or 1 cup almond milk with 1/4 cup coconut manna) ▢ sea salt and black pepper to taste ▢ red chili flakes to taste ▢ fresh thyme and parsley for garnish ▢ caramelized mushrooms for garnish Instructions Instant Pot - option Place half of the oil in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting. Let it heat up for about 2 minutes. Add in all the chicken thighs and salt and pepper. Coat well with the oil and sauté (while stirring occasionally) for about 5 minutes or until cooked through. Using a slotted spoon, transfer the thighs to another bowl or plate and set aside. Add the rest of the oil and the onions. Sauté for about 10 minutes until the onions have completely softened and begin to caramelize slightly. Add in the garlic and cook for about 1 minute, stirring frequently, making sure it does not burn. Immediately add the chicken back inside, as well as the mushrooms and zucchini. Add in the bone broth. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 15 minutes. Quick release when done. You will need to add coconut cream and plenty of salt and pepper, to taste. I prefer to add some red chili flakes as well, but if you do not want any kick to your soup, you can skip this step. Then add it all but chicken into a high-speed blender. I blended on high for about 45 seconds until it looked smooth and creamy throughout. Then, I added this back into the rest of the batch and gave it a nice stir. This was the consistency that I enjoyed but feel free to use less or more, depending on your preference. Roasting in oven - option Roast all of the veggies with avocado oil and seasonings at 400 for 45 minutes until golden. Blend with liquids, reduce if thin in saucepan. Add chicken at the end to serve. Serve with cauliflower pasta, wonder noodles, or zucchini noodles. Top with imported parmesan, manchego or nutritional yeast.

4.5 star :: sweet, lovely texture, everyone enjoyed in the family (passes for gluten cake) 2 cups almond flour (I subbed a quarter cup flaxseed flour for almond flour) also 3/4 cup packed almond meal… Leftover almond milk nuts subs for 1 cup almond flour 1 teaspoon baking powder 2 tablespoon coconut sugar (1/2 tsp stevia powder) 1/4 teaspoon salt 2 large bananas mashed (subbed 1/2 c apple sauce for 1 banana) 2 large eggs 1/4 cup coconut oil melted 1 teaspoon vanilla extract For the cinnamon filling and topping 2 tablespoon cinnamon 1/2 cup sugar * See notes Layer half the batter, half the sugar mixture, half the batter, remaining sugar mixture 350 speed convection 25-30 minutes 8x6 pan *I subbed a half a cup of homemade cinnamon applesauce for one banana. It was a hit. Definitely recommend letting it cool before eating it. For me it was a little too sweet. I would half the monk fruit sugar next time.

5 star :: pan fry or bake. easy. crispy on outside and juicy on inside. These gluten-free Fried Green Tomatoes use a combination of arrowroot powder and almond meal and are fried in bacon fat (or avocado oil) for incredible flavor. I made these on a sheet pan at 400 degtreees for 25 min. Amazing! Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Ingredients 4 large green tomatoes 1/2 teaspoon paprika 3/4 cup almond meal 1 large egg beaten 2/3 cup arrowroot powder 4 ounces sugar-free bacon chopped (or avocado oil) sea salt black pepper For the Remoulade 1/2 cup mayonnaise homemade or Paleo-friendly 2 teaspoons capers 2 teaspoons hot sauce 1 tablespoon fresh chives 1/2 teaspoon garlic powder Instructions Mix all the remoulade ingredients together in a small bowl until well blended. Refrigerate until ready to serve. Cut the tomatoes into 1/4 inch thick slices and season both sides with salt and pepper. Allow the tomatoes to to sit for a few minutes to soften. Using a fork, whisk together the almond meal and paprika. Take each tomato slice and coat it in the arrow root powder, dusting of any excess. Dip the slices in the egg wash, then coat them in the almond meal. In a large cast iron skillet, cook the bacon over medium heat until it is crisp and the fat has rendered. Remove the bacon with a slotted spoon, reserving at least two tablespoons of fat. Working in batches, add the tomatoes to the skillet. Fry for 3-4 minutes per side until golden brown. Serve with the remoulade and bacon bits. https://www.thesophisticatedcaveman.com/paleo-fried.../

4 star :: delicate flavors. Fresh and bright and rich 2 medium zucchini (ends cut off) 1/2 cup cabbage (shredded) 1/2 cup carrots (shredded) 1 handful cilantro (chopped) The Dressing: 1/4 cup creamy almond butter (or mixed nut butter) 1/4 cup toasted sesame oil 1/4 cup EVOO 1 T date/tahini paste 1 T coconut amino acids 2 T lime juice 1 t ginger (grated) 4 cloves garlic crushed 1/2 t chili flakes Sea salt and pepper Thin out with olive brine or water if needed. Instructions Using the 3mm blade of spiralizer, slice zucchini into a large bowl. Add cabbage and carrots. Set aside. Combine ingredients for dressing. Stir until smooth and thick. Pour dressing over zucchini. Stir to coat. Garnish with cilantro. Refrigerate until ready to serve. Based on: https://blog.paleohacks.com/zucchini-recipes/

5 star :: Wow. A hard to place dish that wows the crowds. 2 to 4 tablespoons ghee (coconut oil) plus 4 tablespoons, at room temperature 1 large yellow onion finely diced ½ green bell pepper seeded and diced ½ red bell pepper seeded and diced (optional) 1 tablespoon ginger grated 6 tablespoon garlic minced 5 cups cauliflower florets 1-inch florets 2 large Yukon gold potatoes peeled and cut into 1-inch cubes 3 plum tomatoes cored and diced ½ cup frozen green peas Sea salt 1 cup water 3 tablespoons tomato paste 1 tablespoon toasted cumin seeds 2 tablespoons pav bhaji masala* 1 tablespoon Kashmiri red chili powder ¼ teaspoon ground turmeric ½ cup fresh cilantro finely chopped 1 medium red onion finely diced 1 lime cut into wedges Instructions Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic, and bell peppers and sauté until the onion turns translucent about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through about 5 minutes. Taste and adjust the seasoning with salt, paavbhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro. Based on: https://ministryofcurry.com/pav-bhaji/ *Pav Bhaji Masala: 4 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon fennel seeds 6 Kashmiri red chilies, less if using a spicier variety 2-inch cinnamon stick 6 cloves 4 green cardamom 1 teaspoon black peppercorns Dry roast all of the above spices on medium heat. Allow the spices to cool down. Add the roasted spices along with 2 teaspoons of amchur {dry raw mango} powder to a spice grinder and make a fine powder, Store in an airtight container.

5 star :: Tastes like white chocolate...it is. Paleo and Keto Version. 1/2 cup cacao butter 1/2 cup coconut / almond manna 5 tablespoons powdered chicory root 1/2 tsp monk fruit 1/2 tsp stevia powder 1 cup water 1 Tb gelatin 3 teaspoons vanilla extract 1 teaspoons apple cider vinegar Dash of salt KETO COCONUT VANILLA SAUCE INGREDIENTS: 1 cup coconut butter 1/2 stick grass-fed butter 5 tablespoons powdered sunflower lecithin (stored in the fridge), or more for a thicker texture 1/4 cup birch xylitol, or more to taste 4 cups of hot water (not boiling) 3 teaspoons vanilla extract 2 teaspoons apple cider vinegar Dash of salt INSTRUCTIONS: In a blender, mix half the water with all the coconut and butter until well blended. Add remaining ingredients. Blend thoroughly until vanilla sauce takes on an ultra-creamy texture. Taste the sauce and add more vanilla or xylitol if desired. Store in a glass jar in the refrigerator. Sauce will be runny the first day but harden overnight. Reblend again after chilling, if desired, if you find any lumps. Recipe notes: By playing with the amount of water you use, the next morning you can get consistencies as stiff as cream cheese or sour cream all the way to whipped-cream-like. You can skip the vinegar but real milk has a very slight sour note, so if you skip the vinegar, you have less of a milk flavor and more of a coconut flavor. Serves: 22 https://www.bulletproof.com/.../bul.../vanilla-sauce-recipe/ 1 Comment Like Comment Share

5 star :: fools everyone. decadent. mmmmm. Scrumptious buttery decadent chewy. No one guessed they were gluten-free! 2+ cups Oat Flour 1/4 cup Tapioca Flour 2/3 cup Unsweetened Cocoa 1 tsp. Baking Soda 1/2 tsp. Salt 1 cup Butter 2/3 cup Granulated Sugar 2/3 cup Packed Brown Sugar 1 tsp. Vanilla Extract 2 Eggs 1 1/2 cup Ghirardelli Mint Morsels Preheat oven to 325 degrees. Combine flours, cocoa, baking soda and salt in medium bowl. In an electric mixer, beat butter and both sugars until well combined. Add in vanilla. Add in eggs, one at a time beating well between each addition. Gradually beat in the flour mixture. Stir in the morsels. Drop by tablespoonfuls onto baking sheets. Bake for 11 to 13 minutes at 325 degrees until centers are well set. For larger cookies bake at 350. Cool on baking sheets for 2 minutes and then transfer to a rack to cool completely. Enjoy!

4 star :: options for keto / whole30 Protein packed. Low Carb. 3/4 cup peanut butter 1/4 + cup Erythritol, honey for whole30 1 large egg 2 tablespoons flour (regular or paleo) 1 teaspoon flax flour 1 teaspoon water 350 for 10-12 minutes depending on size. Makes 18 smaller cookies. Recipe based on: https://gimmedelicious.com/keto-peanut-butter-cookies/