Submitted by: Sarah Ballantyne (www.thepaleomom.com) Servings: 10-14 Ingredients: 6 eggs ½ cup extra virgin coconut oil, melted 1/3 cup + 1 Tbsp coconut flour 1/3 cup natural or raw cocoa powder 3 oz unsweetened baking chocolate (100%) ½ cup molasses ½ cup honey 2 tsp vanilla ½ tsp salt ½ tsp baking soda 1 tsp… Continue Reading
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Recent Recipes Posts
Slow Cooker Apple Pecan Crisp
Submitted by: Annie Mello Servings: 10 Ingredients: 6medium-size crisp tart apples (Granny Smith or Braeburn), peeled if desired, cut into 1/2-inch-thick slices (about 6 cups) 1teaspoon ground cinnamon 1/2cup shredded coconut 1/3cup packed palm sugar 1/4cup almond flour 1/2cup cold grass-fed butter, cut into small pieces 1/2cup chopped pecans 1/2 cup of raw honey Instructions:… Continue Reading
Sublime Key Lime Pie
Submitted by: Karen Stoychoff Inman Servings: 9-12 Ingredients: Crust 8 ounces hazelnuts; roasted 1/2 teaspoon fresh ginger; minced 1 tablespoon fresh orange zest 2 tablespoons coconut butter; melted 1 tablespoon sugar (optional) 1/2 teaspoon pure vanilla extract Filling 4 egg yolks 13.5 ounces coconut milk 2 tablespoons coconut flour 1/2 cup key lime juice 1… Continue Reading
AOT Paleo Pancakes
Submitted by: James E Walker Servings: 4 Ingredients: 1C Almond Flour 1C Coconut Flour 1/4C Flaxseed Meal 1/4C Chopped Walnuts 3 Large Eggs 1 tsp Cinnimon 1/2 tsp Nut Meg 1 small ripe Banana mashed Coc0nut Milk to consistancy Instructions: Put 3 eggs in med mixing bowl Add all dry ingrediants and mix well Add… Continue Reading
Holiday Stuffing Muffins
Submitted by: Angie Servings: 18 Ingredients: 1 large onion 4 ribs celery 1 T coconut oil 1/2 t salt 1/2 t pepper 3 1/2 C Almond Meal 2 t salt 1 t baking soda 2 t dried sage 1 t marjoram 1 C chicken broth 6 eggs Instructions: Dice onions and celery. In a skillet,… Continue Reading
Banska kapama
Submitted by: Avgustina Daskalova Servings: 6-8 servings depending on how hungry family is Ingredients: 700 g pork 700 g veal 600 g chicken 150 g lard 400 g black pudding 2 pcs. pickled cabbage dry red chillies red wine dough for the lid (only for sealing the pot – dough, wheat, grains are “venomous poison”)… Continue Reading
Holiday Brussels
Submitted by Christina Shulz Servings: 6-8 Ingredients: 1 Pound Uncured Bacon (make sure it’s nitrate/nitrite free) 1 1/2 – 2 pounds Fresh Brussels Sprouts 1/2 Large Red Onion, thinly sliced 1 Cup Dried Cranberries or Fresh Pomegranate Seeds Salt/Pepper to taste Instructions: Preheat oven to 425 degrees. 1. Slice your bacon into lardons (i.e. small… Continue Reading
Spiced Nuts
Submitted by: Melissa “Melicious” Joulwan Servings: 2 1/2 cups Ingredients: 2 tablespoons ghee, melted 1 1/2 teaspoons ground cumin 1/2 teaspoon paprika 1/4 teaspoon cinnamon 2 1/2 cup nuts (almonds, pecans, cashews, and macadamias taste best) 2 tablespoons brown sugar 1 teaspoon salt Instructions: 1. Preheat oven to 300F. 2. Heat ghee over medium-low heat,… Continue Reading
Cross-Rib Roast for a Tasty Dinner with Three Kinds of Leftovers
Cross-Rib Roast for a Tasty Dinner and Three Kinds of Leftovers By Riki Shore of Three Squares When I first went gluten-free I made a choice: I decided I wouldn’t just switch to eating gluten substitutes. No gluten-free pancakes, gluten-free bagels or gluten-free pizza for me. This meant I had to fill in those calories… Continue Reading
Seasons Drinkings
Tis’ the season for an endless assortment of food and drink temptations! Tis’ the season for a self-check in motivation. I know there’s at least one person reading this that gets a little giddy when they see the infamous red holiday cups at Starbucks. I’ve honestly never tried their Pumpkin Spice Latte, Gingerbread Latte, Peppermint… Continue Reading
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