Creamy Strawberry Banana Smoothie

Ingredients:

8 oz farm fresh heavy cream (Kalona Brand found at Wholefoods)

2 oz frozen strawberries, sliced (You can freeze your own)

1 oz frozen sliced bananas (You can freeze your own)

Directions:

1. Put everything into a blender and blend till thick and smooth and enjoy!

Creamy Banana Blueberry Smoothie

Ingredients:

2 ounces frozen sliced bananas. Easy to freeze your own!

1 ounce frozen blueberries. Also easy to freeze your own!

8 ounces of farm fresh heavy cream (Kalona Brand from Wholefoods)

Directions:

1. Put it all into a blender and blend till thick and smooth and enjoy!

Coconut Sugar Toffee

Ingredients:

2 cups coconut Sugar

2 cups unsalted butter

1/4 tsp sea salt

Directions:

1. Line a baking sheet with parchment paper. In a large heavy bottomed saucepan, combine coconut sugar, butter and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a steady, but not a roiling boil, while whisking constantly.

2. Boil and whisk till a candy thermometer reads 285-295 F. Once the toffee reaches the correct temperature pour onto the prepared baking sheet.

3. Chill in the fridge till hard and break into pieces!

This toffee tastes even better than regular toffee!

Zucchini Hash Browns

Ingredients:

2 eggs

1 tsp garlic powder

1 tsp onion powder

sea salt and pepper to taste

1 tbsp butter

1 cup shredded zucchini

Directions:

1. Heat butter in skillet.

2. Mix together all the ingredients.

3. Drop by spoonfuls into the hot skillet.

4. After browning on one side flip and brown the other side.

5. *Optional* You can top with goat cheese, its so delicious!

Chocolate Peanut Butter Milkshake

Ingredients:

5 oz Farm Fresh Heavy Cream (Kalona Brand from Wholefoods)

1 oz Organic Carrot Juice (Find it at Costco) and yes I said carrot juice. It doesn't taste like carrot trust me but it adds such awesome flavor, believe me I've had it both ways and I like the carrot juice in it!

1 tbsp 100% Natural Peanut Butter

4 oz 100% Natural Vanilla Ice Cream, about 4 regular ice cream scoop size. (Blue Bunny Brand found at Smith's or Wal Mart)

2 tbsp Hershey's Unsweetened Cocoa Powder

2 tbsp Pure Maple Syrup

4 Ice Cubes

Directions:

1. Put everything into a blender and blend till thick and smooth!

2. Top with fresh whipped cream and shaved dark chocolate! ENJOY!

Thick and Creamy Strawberries N' Cream Smoothie

Ingredients:

1/2 cup farm fresh heavy cream (Kalona Cream from Wholefoods)

1/2 cup raw milk

1 oz frozen sliced strawberries. I freeze my own

half a frozen banana, sliced. I freeze my own

2 oz 100% all natural vanilla ice cream (Blue Bunny Brand found at Smith's or Wal Mart)

Directions:

1. Put all ingredients into a blender no ice needed its plenty thick on its own!

2. Blend till thick and smooth and enjoy!

Paleo Apple Crumble

Ingredients:

2 cups almond flour

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup coconut oil or butter, melted

1/4 pure maple syrup

1 tbsp vanilla

5 medium apples, peeled, sliced then chopped in half width-wise

Directions:

1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg

2. In a smaller bowl, combine oil, maple and vanilla

3. Stir wet into dry.

4. Place apples in an 8x8 square baking dish and crumble topping over apples. (*Note: If you're using coconut oil your topping may be unable to "Crumble" you may have a thick batter like consistency which isn't a big deal just mix your apples into it very well and it turns out fine.)

5. Cover and bake at 350 F. for 50 minutes. When apples are soft and their juices bubble, remove cover and bake 10-12 minutes to brown crisp topping.

Serve warm with a side of Maple Ice Cream and Candied Pecans!

Zucchini Lasagna

Ingredients:

1 small onion. chopped

2 eggs

2 tbsp water

1 cup grated Parmesan cheese

sea salt and pepper to taste

3-4 large zucchini, peeled and sliced into ½ inch rounds

2 tbsp butter/ghee or coconut oil

1 pound ground grass-fed beef

2 cups shredded mozzarella cheese




Directions:

1. Preheat to oven to 325 degrees F. Grease a 9 x 13- inch baking dish with choice of fat.
2. Whisk eggs and water together in shallow dish.
3. Combine Parmesan cheese, salt and pepper in a small bowl. Dip zucchini slices in egg mixture and arrange slices on the prepared baking pan.
4. Sprinkle with Parmesan cheese mixture and set aside.
5. Over medium-high heat in a skillet cook onion and ground beef till no longer pink and season with salt and pepper.
6. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
7. Place 1/3 of the zucchini slices on bottom of the dish.
8. Pour 1/3 of the tomato sauce with ground beef on bottom of zucchini layer.
9. Sprinkle 1/3 of mozzarella cheese on top of sauce layer.
10. Repeat 2 more times, finishing with a layer of mozzarella cheese.
11. Bake covered in oven for 45 minutes. Then uncover and increase oven to 350 degrees F. and bake for another 15 minutes.
12. Remove from oven and allow to cool, for 5 minutes.

Vegetable Curry

Ingredients:

1 rutabaga or sweet potato, peeled and cubed

1 medium eggplant, cubed

2 bell peppers, chopped

2 carrots, chopped

6 tbsp coconut oil or butter

3 cloves garlic, minced

1 tsp turmeric

1 tbsp curry powder

1 tsp cinnamon

1/2 tbsp sea salt

3/4 tsp cayenne pepper

half a head cauliflower, cut into florets

1 zucchini, sliced

1 cup full fat coconut milk, or bone broth, or vegetable broth

10 ounces fresh baby spinach


Directions:

1. In a large pot place rutabaga , eggplant, peppers, carrots, onion, and three tbsp oil, saute over medium heat for 5 minutes.

2. In a small saucepan place 3 tbsp oil, garlic, turmeric, curry powder, cinnamon, salt and cayenne and saute over medium heat for 3 minutes.

3. Pour garlic and spice mixture into the vegetable mix. Add the cauliflower, zucchini and liquid of choice and cover and let simmer 20 minutes.

4. Add spinach to pot and cook for 5 minutes more.

Paleo Chocolate Zucchini Bread

Ingredients:

1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)

2 eggs, whisked

3/4 cup homemade almond butter

1/3 cup coconut sugar

1/4 cup dutch cocoa. Omit if you don't want chocolate zucchini bread.

2 tbsp coconut flour

1 tsp vanilla

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

pinch sea salt

Directions:

1. Preheat oven to 375F.
2. Peel zucchini and shred using a hand grater or food processor with grater attachment.
3. Once zucchini is shredded place in a large bowl and add all the ingredients. Use a large spoon to mix well, until all ingredients are combined and you have a deep chocolate color.
4. Pour mixture into a loaf pan and bake for about 35 minutes or until a toothpick comes out clean.'
5. Store in an air tight container for up to 10 days.

Flourless Zucchini Brownies

Ingredients:

1 cup homemade almond butter

1 1/2 cup finely shredded zucchini

1/3 cup raw honey or pure maple syrup

1 egg

1 tsp vanilla

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1 cup enjoy life chocolate chips or dark chocolate chips

Directions:

1. Preheat oven to 350F.
2. Combine all ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

Paleo Not Cocoa Crispies

Ingredients: 

1 cup raw buckwheat groats

3 Tbsp dutch cocoa

5 Tbsp pure maple syrup

1/2 tsp sea salt

1 tsp vanilla


Directions:

1. Place buckwheat groats in a bowl and cover them with purified water (about 1-2 inches above the groats).

2. Let them soak overnight.

3. Preheat the oven to 200 F.

4. Drain and rinse the groats.

5. Pat them dry with paper towels as best you can (gets a tad messy)

6. Mix them with the remaining ingredients until well combined.

7. Pour the mix onto a parchment paper-lined cookie sheet. Make sure to spread them out into an even layer.

8. Place the pan into the oven, and bake the cereal for three hours.

9. Remove the pan and break the crispies into pieces. You will have to kind of peel the layer off the parchment paper, but it will come off easily.

10. Bake the cereal for another hour. Remove the pan and let the cereal cool (it will crisp as it cools). Serve over yogurt or with raw milk.

                                             And yes it creates the signature chocolate milk!

Simple Creamy Potato and Onion Soup

Ingredients:

2 tbsp butter or coconut oil

1 medium onion, chopped

2 cups raw milk

1 1/3 cup grass fed heavy cream, such as Kolona Brand from wholefoods

1 pound potatoes, peeled and cubed

sea salt and pepper to taste

Directions:

1. Heat a pot of water till boiling and add potatoes. Boil for about 15 minutes. Drain the water and add butter and stir till melted.

2. Pour in milk and heat through and add onions and pour in cream. Let it come to a simmer and let it simmer uncovered for about 20 minutes.

3. Salt and pepper to taste and serve.

Raw Homemade Butter

Ingredients:

2 Gallons Raw Milk

Sea Salt

High powered blender

metal mesh strainer

1 large bowl

1 smaller bowl or butter crock

Spatula


Directions:

1. Take two gallons of raw milk and allow them to sit still so the cream will rise to the top. Be sure to keep the milk chilled. When you are ready, you will pour the cream off the top of the milk and into the blender pitcher. You want to pour carefully so you are just getting the cream.

2. Turn the blender on high for 1-2 minutes. Stop and check the cream. You are looking to see that the milk fat is sticking together into small beads. you may need to blend for another minute.

3. When you see the small beads and you notice the buttermilk separating from the butterfat, you will pour the contents of the pitcher into a large bowl. Use a strainer to catch the butter as you are pouring.

4. Use a spatula to press the buttermilk out of the butter and let the buttermilk fall into the bowl.

5. Place the butter into a new clean bowl. Run cold water over the butter and continue to use the spatula to press the buttermilk out of the butterfat. In this step you are basically using the water to rinse the buttermilk out of the butter. If you are going to consume the butter quickly (consume in the next three days) you can skip this step. If you want to be able to enjoy your butter for several weeks, then continue to press the buttermilk out of the butter and rinse it in the cold water. The buttermilk will not spoil the butter, but it will cause the butter to culture and take on a sour flavor.

6. Mix some salt to taste into your butter and enjoy!

Easy Sweet N' Cinnamon Plantains

Ingredients:

2 large yellow plantains

sea salt to taste

cinnamon to taste

3 tbsp coconut oil

Directions:

1. Bring a medium saucepan to a boil over medium high heat. Chop both ends off the plantains and peel them. Slice them lengthwise and chop them into bite size pieces.

2. Add them to the boiling water and reduce heat to low and simmer covered for 15 minutes, or until dark yellow and soft. Drain the plantains and pour them into a bowl.

3. Mix coconut oil into them well and season with salt and cinnamon to taste. Enjoy the slightly sweet flavor of the plantains with the great addition of cinnamon!

Paleo Dairy Free Cherry Strawberry Ice Cream

Ingredients:

1 (13.5 ounce) can full fat coconut milk

10 ounces frozen strawberries

10 ounces frozen cherries

1/4 cup pure maple syrup

1 tbsp vanilla extract

1/4 tsp almond extract

Directions:

1. Blend all ingredients into a food processor or blender till smooth and process in ice cream maker to manufacturers instructions. Enjoy its that easy!

Raw Milk Yogurt

Ingredients:

5 cups of Raw Milk

2 tsp yogurt starter or 2 25 Billion Probiotic capsules

Candy Thermometer

Yogurt Maker

Directions:

1. Pour milk into a large saucepan and heat to no higher than 110 F. If you heat the raw milk higher than this it will kill the enzymes in the milk, the milk will no longer be raw and you might as well use pasteurized milk for all the good it does you, so keep a close eye on that thermometer and don't pasteurize your milk!

2. Once it hits the right temp. turn off the stove and let the milk cool to 95 F. Pour out about a 1/2 cup of the milk and put in your yogurt starter, into the 1/2 cup of milk you removed and stir a little. Now pour the 1/2 cup with the starter in it, into the main batch and pour the soon to be yogurt into your yogurt jars and place on your maker and let it set 12-24 hours depending on how sour you like your yogurt.

Keeping the milk 110 F. or below is still considered Raw Milk, because the enzymes are still alive. Like probiotics, if you heat them too high they die, raw milk works the same way.

A side note: Keep in mind raw milk yogurt is thinner than yogurt made from regular milk. Homemade yogurt is thinner than store bought period but much better for you. If you want your yogurt thicker you can add tapioca starch, about 2-3 heaping tbsp before adding your probiotics or starter or you can strain your yogurt through a triple layer of cheesecloth. Line a mesh strainer with cheesecloth and set the strainer over a bowl and pour the yogurt into the cheesecloth lined strainer and let it set in the fridge 30 minutes to over night depending on how thick you like your yogurt. The left over liquid is Whey. I say don't waste that! It's liquid gold! You can use it to culture vegetables or put is in smoothies in place of powdered whey. I like to freeze mine in ice cube trays and add them to my smoothies!  

So let's get into raw milk and why it's better for you than regular milk, or even Organic Grass Fed Milk that's been pasteurized.

Raw Milk is milk that has not been processed in anyway, no heating, no filtering, no separation of any kind. Raw Milk is from grass (pesticide free) fed cows that have been spared the issues of recombinant bovine growth hormone (rBGH). Raw Milk is a live food. Raw milk is a complete and balanced food.

1. Proteins: Raw milk contains proteins that provide resistance to many viruses, bacteria and bacteria toxins. It also contains all 20 standard amino acids required for health in a form ready to be used. Pasteurization destroys 20% of these proteins and changes the make up of the remaining proteins causing the body to have trouble in the processing of these proteins.

2. Carbohydrates: Raw milk's primary carbohydrate is Lactose. The enzyme lactase is contained in the milk which aids in the digestion of Lactose. Lactase is destroyed in pasteurization causing lactose intolerant people to have difficulty digesting the milk. I have a friend who is lactose intolerant who has no problems drinking raw milk.

3. Fat: Over 66% of the fat in raw milk is saturated. Saturated fats needed by the body as they support stable cell membranes and are necessary for the production of key hormones. Processed pasteurized milk has most of these fats removed for use in other products.

4. Enzymes: Raw milk contains over 60 beneficial enzymes for digestion, immune system support, and growth. Pasteurization destroys most of these enzymes.

5. Vitamins: Raw milk contains vitamin A, vitamin D, niacin, riboflavin, thiamine, B6, B12, pantothenic acid, folic acid. Some of these are damaged or destroyed by pasteurization that is why the milk has to be fortified with vitamin A and D.

6. Minerals: Raw milk contains many minerals needed for proper cell function, phosphorus, zinc, potassium, magnesium and of course calcium.

7. Cholesterol: Raw milk contains cholesterol needed by the body to maintain membrane integrity.

8. Beneficial Bacteria: Raw milk is a living food that produces its own bacterial protection. This bacteria aids in immune system support of which 80% is contained in the human intestinal track.

A person could live off of Raw Milk for as long as they needed to. It has everything your body requires. Enjoy!

Paleo Dark Chocolate Almond Buttercups

Ingredients:

1 chocolate bar 85 % Cocoa

2 Tbsp melted coconut oil

homemade almond butter

Directions:

1. Melt chocolate bar in a bowl with about 2 tbsp coconut oil in the microwave. Warm almond butter to soften as needed. Mix some melted coconut oil with the almond butter unless you're using homemade and have already added it.

2. Pour melted chocolate into cupcake liners and set in the freezer to set up. Once set up take out and pour almond butter over the top and set back in the freezer to set up. Once again take out and pour on the final layer of chocolate and back into the freezer it goes! Enjoy!

WAIT! There's MORE!

Reverse Almond Buttercups! Just follow the directions above and reverse the chocolate and almond butter! YUM!

Paleo Dairy Free Mint Chocolate Chip Ice Cream

Ingredients:

4 Whole eggs

1 (13.5 Ounce) can full fat coconut milk

1 tsp vanilla

1 tsp peppermint

1/4 cup coconut sugar

1/2 cup baby spinach (Don't worry you can't taste it, this makes the ice cream green and it's a great way to get your spinach and feed it to your kids too!)

1/2 cup Enjoy Life Chocolate Chips

Directions:

1. Get a small pot of water boiling and place a metal bowl over it and pour in your coconut milk. DO NOT BOIL the milk just let it get "steamy."

2. While the milk is heating put all the eggs, coconut sugar, spinach, vanilla and peppermint into a food processor and puree till smooth. Once milk has become steamy pour about a cup of it into the egg mixture while the processor runs to temper the eggs.

3. Once the eggs and milk are well mixed pour the whole mix into the hot milk on the stove and stir till it becomes thick like a custard. Now remove the bowl from the pan and place parchment paper on top of the custard and place in the freezer to chill for about an hour.

4. Once chilled pour the mixture into your ice cream maker and process according to instructions, once mixture begins to thicken add your chocolate chips. ENJOY!

Paleo Cherry-Banana-Coconut Ice Cream

Ingredients:

1 (13.5 ounce) can full fat coconut milk

4 egg yolks

1/4 cup coconut butter

1 tsp vanilla

1/8 tsp almond extract

1 ripe banana

1 tbsp raw honey

1 pinch sea salt

10 ounces dark sweet cherries

Directions:

1. Place a small pot with water over medium-high heat and let come to a simmer. Place a metal bowl over the simmering pot of water and pour in 1 can of coconut milk and let it become "Steamy" but DO NOT BOIL! While the coconut milk heats, crack yolks into a bowl and add honey and whisk well. Once milk has become steamy ladle out a generous amount and pour it into the eggs while whisking them quickly to temper the eggs. 

2. Now pour tempered eggs into the metal bowl with the hot milk and whisk well. Add in the coconut butter and whisk till its melted and smooth. Pour in vanilla and almond extract and add salt. Mix well. Take mixture from the heat and place in the freezer till its cooled.

3. While the mixture cools take 5oz of cherries and pit them and place them into a food processor and throw in the banana and puree till smooth. Pit and chop the remaining cherries. Once the ice cream has cooled place the pureed and chopped cherries into the bowl and mix and place it into an ice cream maker and process according to instructions and enjoy!

Paleo Low Carb Jambalaya

Ingredients:

2 tbsp coconut oil, or ghee

1 large onion, diced

4 spicy bratwurst sausage links, cooked, halved lengthwise and cut into 1/4 inch half-moons

6 cloves garlic, finely chopped

1 (14 ounce) can crushed tomatoes

3 red bell peppers, seeded and diced

2 zucchini, diced

2 tbsp Cajun seasoning *Recipe below

1 tsp hot sauce or to taste *Optional

1 cup vegetable broth or bone broth

1 pound chicken breast, cooked, cooled and chopped

1 pound cooked, peeled and deveined shrimp

Directions:

1. Heat oil in a large saucepan over medium heat. Add the onion and sausage and cook and stir until onion starts to brown, about 10 minutes. Stir in garlic and cook until fragrant about 1-2 minutes.

2. Mix in crushed tomatoes, bell peppers, zucchini, Cajun seasoning, hot sauce and broth; bring to a boil and reduce to a simmer for about 15 minutes. Stir in chicken and shrimp and cook till heated through about 1-2 minutes and serve.

Cajun Seasoning:

2 1/2 tbsp sea salt

1 tbsp oregano

1 tbsp paprika

1 tbsp cayenne pepper

1 tsp black pepper

Mix it all together in a small bowl and place in an airtight container for up to 6 months.

Paleo Banana Pancakes

Ingredients:

1 ripe banana

1 egg

pinch of sea salt

1/2 tsp cinnamon or to taste

Directions:

1. Smash banana in a bowl and add the egg and mix well. Mix in salt and cinnamon.

2. Heat a small skillet over medium low heat with coconut oil. Once oil is hot pour a small circle of banana batter and let brown for about 2-3 minutes and flip and brown the other side.

3. Top with sliced bananas and maple. So simple yet so delicious!

Paleo Chicken Tostada

Ingredients:

2 boneless, skinless chicken breast halves chopped into chunks

1 onion, minced

1 clove garlic, minced

6 tomatoes

1 avocado, chopped

butter leaf lettuce, shredded

salt and pepper to taste

1 tbsp homemade taco seasoning found below

Cauliflower Tortillas

Directions:

1. Boil chicken for about 25 minutes. Saute onions and garlic in coconut oil. Drain chicken and coat with salt, pepper and taco seasoning.

2. Chop 3 tomatoes and set aside, take the remaining 3 and puree in a food processor till smooth.

Top tortillas with the pureed tomatoes, lettuce, chicken, chopped tomatoes, onions and avocado.

Taco Seasoning Mix

Ingredients:

2 tbsp chili powder

5 tsp paprika

4 ½ tsp cumin

3 tsp onion powder

2 tsp salt

2 ½ tsp garlic powder

1/8 tsp cayenne pepper

Directions:

1. In a bowl, combine first seven ingredients. Store in an air tight container for up to 6 months.

Paleo Chicken Fajitas

Ingredients:

2 boneless, skinless chicken breast halves, chopped into chunks

1 small onion, sliced

1 bell pepper, sliced

1 1/2 tsp seasoned salt

1/2 tsp paprika

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp chili powder

2 garlic cloves, minced

Juice of 1 lemon

1 head of butter leaf lettuce, root removed, washed and dried

Directions:

1. In a bowl combine all ingredients. If you have the time, let the chicken marinate in the fridge for up to 4 hours.

2. Heat a large skillet with coconut oil and cook everything until the chicken is no longer pink and the juices run clear and the veggies are tender. Serve it on top of butter leaf lettuce and top with whatever you desire.

Paleo Cauliflower Torillas

Ingredients:

1 small head of cauliflower, cut into florets

2 eggs

sea salt and pepper to taste

Directions:

1. Preheat oven to 375 F. and line a baking sheet with parchment paper. Microwave cauliflower florets in a microwave safe bowl bowl and cook for 4 minutes.

2. Once steamed place cauliflower into a food processor and process till you have cauliflower snow. Place the cauliflower snow on a tea towel or flour sack and fold in the sides. Squeeze as much liquid as you can from the cauliflower, careful it's hot.

3. Once the liquid has been squeezed out dump the ringed out cauliflower into a bowl and season with salt and pepper and crack two eggs into the bowl and mix it all with your hands till well combined.

4. Spread mixture onto the prepared baking sheet into about 6 fairly flat circles. Place in the oven for 10 minutes, then take them out and flip them carefully and bake them another 5-7 minutes.

5. Once they're done place them on a wire rack to cool some. Heat a medium skillet over medium heat with coconut oil and place the tortillas in the pan and press lightly and brown them to your liking. This gives them slightly crispy edges and a nutty flavor!

Paleo Curried Coconut Chicken

Ingredients:

2 boneless, skinless chicken breast halves, cut into 1/2 inch chunks

1 tsp sea salt and pepper or to taste

1 1/2 tbsp coconut oil

2 tbsp curry powder

1 onion, thinly sliced

2 garlic cloves, crushed

1 (13.5 ounce) can full fat coconut milk

4-5 large tomatoes, diced

1 (8 ounce) can tomato paste

Directions:

1. Season chicken with salt and pepper.

2. Heat oil over medium-high heat and saute onions for 10 minutes, add garlic and curry and cook for another minute. Add chicken, tossing lightly to coat with curry. Reduce heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the center and the juices run clear.

3. Pour coconut milk, tomatoes and tomato paste into the pan and stir to combine. Reduce heat to low and leave to simmer uncovered, stirring occasionally for 30-40 minutes and add more salt and pepper to taste. Serve over rice or eat as is.

Paleo Thick, Creamy Roasted Cauliflower Soup

Ingredients:

1 large head of cauliflower, chopped

1 small head of garlic or 5 to 6 cloves in their skins

1 coarsely chopped onion

3 cups bone broth or vegetable broth

3-4 tbsp coconut oil

sea salt and pepper to taste


Directions:

1. Preheat oven to 400 F. Chop cauliflower and onion. Remove outer part of garlic head, but keep the individual skins in place. Use a knife to cut off the tips of the garlic.

2. Place garlic, onion and cauliflower on a baking sheet coated with coconut oil and coat cauliflower with oil, salt and pepper. Bake for 30-40 minutes or until cauliflower is fork tender and lightly browned on top.

3. Place cauliflower, onion and garlic, now you can peel the garlic, in a blender or food processor and puree till smooth, and add broth as needed. Pour it all into a pot and heat through, add more salt and pepper at this time if needed. Depending on how thick or thin you want your soup add more broth to the blender.

Paleo Mashed Rutabaga

Ingredients:

2 rutabagas, peeled and cut into chunks

1 onion, sliced in half and then sliced into 1/4 inch slices

2-3 tbsp coconut oil, or ghee

sea salt and pepper to taste

bone broth or apple cider vinegar *Optional*

Directions:

1. Place rutabagas in a large pot of boiling water and cook until tender, 10-15 minutes.

2. While they boil, put some coconut oil in a skillet and saute onions until tender and golden brown.

3. When rutabagas are done, drain and place in a large bowl. Mash with a fork or a potato masher. Work them till they're fluffy. Add a little ACV or bone broth to moisten if needed. Add onions and coconut oil/ghee and mix till combined well.

4. Season with salt and pepper and enjoy!

Creamy Roasted Almond Butter

Ingredients:

4 cups raw almonds, soaked in 1 tbsp Sea Salt for 12 hours.

Sea Salt to taste

Optional* 1/4 Cup Coconut Oil

Food Processor

Make sure to soak the almonds only in a glass container. Plastic and metal bowls will leach toxins into your food over time!

You don't have to soak the almonds prior to making the butter, but I recommend it. Why soak and blanch almonds? One reason is that it makes them tastier. But the main reason is that the brown skin contains various nutrient blockers. Once soaked and blanched you can get more nutritional benefit from the almonds. They're high in healthy fats, protein, Riboflavin, Magnesium, Maganese, Vitamin E and L-Arginine.

After soaking the almonds now it's time to blanch them. The butter turns out much creamier and better tasting when they're blanched, but again you can skip this step as well. Put a pot of hot water on the stove and bring it close to boiling and shut it off and pour in your strained almonds. Let them sit in the hot water for about a minute. Strain them grab the almonds by the bottom and squeeze them right out of their skins into a bowl! It's that easy!

             Using your thumb and index finger a gentle squeeze and they pop right out of their skins.

Careful as they like to fly like pumpkin seeds!

Quite fun! 

Once you have them out of their skins you have to dry them, using a dehydrator or setting your oven to 150 F. for 6-12 hours. Toaster ovens work too! If you don't dry the almonds they will mold within a few days if not consumed and I can't say how well making almond butter from them would be. You don't need to add anything to your almond butter except salt. All you need is patience. But I love adding coconut oil to mine, the flavor is so awesome and it really makes for a smooth almond butter. I dry my almonds using my toaster oven and find they are good and dry in 6 hours.

 Slow drying them like this makes them taste sooooo goood! Another thing to help with the butter making process, if the almonds are still hot when you put them in your food processor they turn into butter a lot faster and it turns creamy quicker! About 10-15 minutes of processing gets you this! You may need to stop and scrape down the sides as you go but keep going! And i using coconut oil add now. Add Sea Salt to taste!

Now you just pour your almond butter into a container and store it in the fridge for longer shelf life or leave it on the counter if you're going to use it up within a couple weeks! YUMMY!

Delicious! 

Paleo Turnip Fries/Chips

Ingredients:

2 turnips, peeled and sliced into fries

chili powder, sea salt and pepper to taste

1 tsp paprika

1 tbsp coconut oil

Directions:

1. Heat oven to 450 F.

2. Peel and slice 2 turnips and coat with coconut oil and season. Bake for 20 minutes and flip and cook another 10-15 minutes more.

Try the Paleo Simple Ketchup for your fries!

For Chips:

1. Peel and slice 2 turnips into thin slices. Coat with coconut oil and season as above.

2. Bake for 20 minutes and flip and cook another 10-15 minutes more, until crispy.

Paleo Rutabaga Hash Browns

Ingredients:

1 Large Rutabaga

onion powder

garlic powder

sea salt

pepper

Directions:

1. Peel rutabaga and grate with hand grater or use grater attachment on your food processor. Season to taste, sea salt, pepper, garlic powder and onion powder.

2. Grease a large skillet with coconut oil or ghee and brown rutabaga on one side to your liking, then flipping and browning the other to your liking.

That's it! They have the texture of hash browns and a similar taste! Kind of a cross between sweet potato and regular potato! Very Yummy!

Paleo Stuffed Cabbage Rolls

Ingredients:

2/3 cup of water

1/3 cup of properly prepared brown rice *Optional* Can also use Cauliflower Rice

8 cabbage leaves

1 pound grass fed ground beef

1 small onion or half a big onion, chopped

1 egg, slightly beaten

1 tsp sea salt

1/4 tsp pepper

1 can tomato sauce

Directions:

1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes. Or follow instructions for cauliflower rice.

2. Preheat oven to 350F. Place cabbage in a microwave safe dish with about an inch of water to cover the the bottom of the dish. Place cabbage in the microwave and steam for about 13 minutes. This makes the leaves very easy to remove without tearing them. Once steamed pull the out layers off and line a 9 x 13 inch baking dish with cabbage leaves, this ensures your cabbage rolls will not burn on the bottom.

3. Carefully peel 8 leaves from the cabbage and set aside. In a large mixing bowl combine, ground beef, 1 cup cooked brown rice, or rice cauliflower, onion, egg, salt and pepper along with 2 tbsp of tomato sauce. Mix well.

4. Divide beef mixture evenly among cabbage leaves. Roll and secure with toothpicks. Place cabbage rolls in the prepared dish and cover with foil. Bake for 1 hour. Take cabbage rolls from the oven and pour tomato sauce over all of them and serve.

What to do with all that left over cabbage? Well try my Curried Cabbage!

                                                                  Ready for the oven

                                                                       Ready to eat!

Paleo Curried Cabbage

Ingredients:

1 head of cabbage, finely sliced

2 tbsp coconut oil or ghee

1 onion, chopped

3 cloves of garlic, minced

1 tsp turmeric

1 tsp cayenne

1 tsp pepper

1 tbsp curry powder

1 small cinnamon stick

1 (13.5 ounce) can full fat coconut milk

sea salt to taste

Directions:

1. Heat oil in a large saucepan over medium heat. Add onions and garlic and cook until the onions have softened. Add turmeric, cayenne, pepper, curry powder and cinnamon stick and cook, stirring frequently for five minutes.

2. Add shredded cabbage and stir to coat. Add coconut milk and bring to a boil. Reduce heat to a simmer and salt to taste and stir well. Let simmer uncovered for about 15-20 minutes, until cabbage is tender.

Paleo Cauliflower Fried Rice

Ingredients:

2 eggs

coconut oil

1 small onion, chopped

1 head of cauliflower

1 clove garlic, minced

1 cup or more of finely chopped carrots

coconut aminos

sea salt and pepper to taste

precooked meat of choice if desired

Directions:

1. Cut the cauliflower into florets and place them in your food processor and process till you have rice like consistency. Set aside. Use a hand grater if you don't have a food processor. Heat oil in a saute pan and add onions and carrots. Saute till tender about 10 minutes.

2. While vegetables saute heat more coconut oil in a small skillet and add your eggs and scramble. Once vegetables are tender add garlic and cook for 1 minute and add your riced cauliflower and scrambled eggs and meat if desired and mix well.

3. If desired splash in some coconut aminos and salt and pepper to taste. Saute cauliflower for about 5 minutes, until tender but not mushy and serve.

                                            It's so delicious! Better than rice in my opinion! And Low Carb!

Simple Paleo Cauliflower Rice

Ingredients:

1 head of cauliflower

3 tbsp coconut oil

1 clove garlic, minced

1/2 tsp sea salt

pepper to taste

Directions:

1. Cut cauliflower into florets and place into your food processor and process till you get a rice like consistency. If you don't have a food processor you can grate the cauliflower by hand using the fine grate.

2. Place the riced cauliflower in a bowl and set aside. Heat oil in a large skillet and add garlic and saute for about 30 seconds. Add cauliflower and stir fry for about 5-7 minutes, until tender but not mushy. Add salt and pepper to taste and serve warm.

Paleo Dairy Free Creamy Clam Chowder

Ingredients:

2 cans of clams, un-drained

1 (13.5 ounce) can full fat coconut milk

2 tbsp coconut oil

2 stalks of celery

1 small onion

1 cup chopped carrots

2 large potatoes

2 cups bone broth or vegetable broth

sea salt and pepper to taste

1 tbsp thyme

juice of 1/2 lemon *Optional*

1/2 cauliflower head or 1 small head

1 minced garlic clove

Directions:

1. Chop all vegetables into small pieces. Heat oil in a large saucepan and cook onion and celery first then add carrots and garlic. Cover with broth and bring to a boil for 5 minutes.

2. While it boils take your chopped cauliflower and place it in a bowl and cover with parchment paper and place in the microwave for 4 minutes. Take steamed cauliflower and place it in your food processor with some coconut milk to help get things moving and puree the cauliflower till smooth and set aside.

3. Now add potatoes and clams with their liquid to the pan. Season with salt and pepper and add thyme. Now add in your pureed cauliflower and the rest of the coconut milk in the pan and stir well.

4. Simmer covered for 20 minutes. Add lemon juice if desired and serve.

Paleo Dairy Free Grain Free Cauliflower Pizza Crust

Ingredients:

1 medium head of cauliflower, should yield close to 3 cups once processed.

1/4 tsp sea salt

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp garlic powder

1-2 tbsp almond meal (Optional I didn't use it)

1 tbsp or more if desired nutritional yeast, Optional

1 tbsp coconut oil

2 eggs

Directions:

1. Place Pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 F.

2. On a cutting board, place a large piece of parchment paper and grease with oil. Wash and dry the cauliflower. Don't get one as big as your head unless you want two pizzas. Cut off the florets, you don't need much stem, just stick with the florets. Pulse in your food processor for 30 seconds, until you get powdery snow like cauliflower. You should end up with about 3 cups cauliflower "snow."

3. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a tea towel or flour sack and allow to cool a bit. Once cauliflower is cool enough to handle, wrap it up in the towel and ring the water out of it. You want to squeeze out as much as you possibly can. This will ensure a chewy crust instead of a crumbly mess.

4. Dump ringed out cauliflower into a bow. Now add your spices, almond meal and nutritional yeast if using and add eggs and mix with your hands very well.

5. Once mixed use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thin or thick either.

6. Using a cutting board, slide parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven. Add your toppings (I recommend already cooked toppings, like shredded meat or sauteed veggies) and slide parchment paper with topped pizza  back in the hot oven and cook for another 5 minutes until toppings are warm. If you're using cheese you can pop the pizza under the broiler to get the cheese melted fast without burning the crust. Allow to cool for 2 minutes at least. Then using a pizza cutter and a spatula serve up your delicious grain and dairy free cauliflower crust pizza!

To top pizza you can make my awesome pizza sauce (found below) or make your own, and top the pizza with caramelized onions, grilled zucchini and bell pepper, with shredded meat, or like I have done use farm fresh pork bratwurst sliced into pieces. Makes 10-12 inch pizza.

                                                                       My Toppings!

                                                                      Cooked Crust!

                                                                            Topped Pizza!

                                                                              YUMMY!


Pizza Sauce:

6 ounce can of tomato sauce

1 tsp minced garlic

1/2 tsp onion powder

1/4 tsp oregano

1/4 tsp marjoram

1/4 tsp basil

1/4 tsp pepper

sea salt to taste

Mix everything in a mixing bowl and let set in the fridge 30 minutes before using!