For the crust:
- 3 eggs
- 1 cup full-fat canned coconut milk
- 1/2 cup of coconut flour
- 2 tsp of garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp baking soda
For the breakfast pizza:
- 3 strips bacon
- 1/4 cup scallions, chopped
- 1-2 tomatoes, sliced thin
- 2 cups spinach
- 4 eggs
- 1 tbsp fresh parsley, chopped
Preheat the oven to 375 degrees F. To form the pizza dough, lightly beat the eggs and coconut milk in a bowl. Add in the coconut flour, baking soda, and seasonings and mix into a smooth batter.
Spread the batter onto a baking sheet lined with parchment paper, using a spatula to smooth into either a circle or rectangle. Bake for 18-20 minutes or until the top is golden brown. Remove from oven. Carefully flip over.
While the crust is baking, cook the bacon in a skillet over medium heat. Reserving the bacon fat in the pan, set the bacon aside to cool and crumble into pieces. Barely wilt the spinach in the leftover bacon fat.
Add toppings to the baked crust. Start with bacon, tomato, spinach, and scallions. Carefully crack eggs onto the crust. Sprinkle with parsley. Bake for 12-15 minutes more, just until the egg whites have set. Slice and serve warm.
- 3 ripe bananas
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup melted butter
- 1/2 cup chopped pitted dates
- 1/2 cup almond flour
- 1/4 cup honey
- 4 eggs
- 1 teaspoon baking soda
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease 1 large loaf pan.
Blend bananas, chickpeas, butter, dates, almond flour, honey, eggs, baking soda, ginger, cinnamon, vanilla extract, and salt together in a blender or food processor until batter is smooth. Pour batter into the prepared loaf pan.
Bake in the preheated oven until golden brown and a knife inserted in the center of the loaf comes out clean, about 1 hour. Cool in pan for 15 minutes before slicing.
1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4 oz. chopped roasted green chiles
1 quart light vegetable broth
1 14-oz can coconut milk
2 rounded cups* cubed organic tofu or cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.
Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.
Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.
Add the coconut milk and tofu (or cooked chicken). Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don’t boil it.
Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness
2 cups skin-on whole raw almonds
2 tablespoons dried rosemary
2 teaspoons Kosher salt
1/4 teaspoon freshly-ground pepper
1 tablespoon butter olive oil
Assemble your ingredients and melt the butter or oil in a large skillet over medium-low heat.
Once the butter starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated. Add rosemary, salt, and pepper. Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes). Remove almonds and place on paper towel until cooled to room temperature.
- 1 cup Ancient Harvest Quinoa Flakes
- 1 cup sorghum flour or brown rice flour
- 1/4 cup millet flour
- 1 tablespoon tapioca starch or potato starch (not potato flour)
- 1 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 1/4 cups organic light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin
- 1 tablespoon bourbon vanilla extract
- 1 tablespoon pure maple syrup
- 1/4 teaspoon lemon juice
- 1/2 cup Organic Coconut Oil
- 1 cup dairy-free dark chocolate chips
- 1/2 cup raisins or currants
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the dry ingredients.
Add in: 1/2 cup Organic Coconut Oil
Combine until the mixture is a bit crumbly and sandy.
1 cup canned pumpkin
1 tablespoon bourbon vanilla extract
1 tablespoon pure maple syrup
1/4 teaspoon lemon juice
Beat to combine.
1 cup dairy-free dark chocolate chips
1/2 cup raisins or currants
Option to add in, if you like:
1/2 cup chopped nuts such as pecans or walnuts
Using a soup spoon drop the dough by spoonfuls onto the parchment paper. The dough is sticky, so use moist fingers to help round out and mound the dough; don’t flatten them, just shape them a bit.
Bake in the center of a preheated oven till golden and firm. This is anywhere from 18 to 25 minutes, depending upon your oven, and whether or not you have added in fruit and nuts, etc.
Cool the cookies on a wire rack.
- 1 (16 ounce) jar creamy roasted almond butter
- 1 cup agave nectar or honey
- 2 eggs
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup chocolate chunks
In a large bowl, with a hand blender, mix almond butter until creamy
Mix in agave and eggs
Add salt and baking soda
Mix well with hand blender until all ingredients are thoroughly combined
Mix half of the chocolate into the batter
Pour batter into a well greased 9 x 13 inch baking dish
Scatter the other half of the chocolate on top of the batter
Bake at 325° for 25-35 minutes
- 3/4 cup sugar (I use coconut palm sugar)
- 1/2 cup orange juice
- 1 (12-ounce) package fresh or frozen cranberries
- 1 tablespoon grated orange zest or orange peel cut into very thin strips (no white part)
Combine sugar, 1/2 cup water and orange juice in a medium saucepan. Bring to a boil and add cranberries. Return to a boil. Reduce heat and boil gently 10 minutes, stirring occasionally. Stir in orange zest or peel, cover and cool completely at room temperature. Refrigerate until serving time.
- 6 large bone-in, skin-on chicken thighs or 1 whole chicken, cut up into 8 pieces
- 1 teaspoon finely ground sea salt
- ¼ teaspoon ground black pepper
- 1 cup white wine
- 3 to 4 sprigs fresh thyme
- ½ pound bacon (5 to 6 thick strips)
- 1 cup sliced shallots (about 3 large)
- 1 apple, cored and sliced in ½-inch-thick half-moons
Heat the oven to 450°F
Season the chicken pieces on both sides with salt.
Heat a 12-inch cast iron skillet or other oven-safe heavy bottomed skillet over medium-high heat.
In the hot pan, sear the chicken pieces skin side down until nicely browned and crispy, about 4 to 5 minutes. While the skin is crisping, add freshly ground black pepper to the meaty side.
When the skin is crackling, flip the pieces over…and cook for 2 minutes more.
Pour in the wine and add the thyme sprigs.
Transfer the pan to the hot oven and roast the chicken for 15 minutes.
While the chicken’s doing its thing in the oven, cross-cut the bacon into ¼-inch pieces.
Brown the bacon bits in a skillet over medium heat until crisp, about 10 minutes.
Transfer the bacon bits to a paper towel-lined plate.
Add the shallots and apple to the skillet and sauté for another 4 to 5 minutes, or until the shallots are softened and the apples start to brown.
Turn off the heat, and stir in half of the crispy bacon bits.
After the chicken has cooked for 15 minutes, add the apple and bacon mixture to the pan with the chicken.
Roast the chicken for another 10 to 15 minutes.
- 1 tbsp. olive oil
- 2 fillets of salmon, skin and bones removed
- salt and pepper, for seasoning
- 1 cup kale-almond pesto
- Freshly cracked pepper, to serve
- 1/3 cup almonds
- 1 long red chilli
- 3 cloves garlic, unpeeled
- 3 large kale leaves, stems removed
- 1/2 cup flat leaf parsley leaves
- 2 tbsp. oregano leaves
- 1 tbsp. lemon juice
- salt and cracked pepper
- 1/2 cup olive oil
- 1/4 cup grated parmesan
Preheat the oven to 375
To make the pesto: Place the almonds and garlic on a small baking tray and drizzle with oil. Roast for 8-10 minutes or almonds are golden brown.
Squeeze the garlic from their skins
Place the almonds and garlic in a food processor with kale, parsley, oregano, lemon juice, salt, pepper and olive oil. Process to a coarse paste. Stir through the grated parmesan. Place pesto over top of salmon , bake in the oven for 15-20 min.
Delicious if served over top spaghetti squash.
- 2 large zucchinis
- julienne peeler or a spiralizer
- 1 jar organic, no sugar added tomato sauce
- 1 pound ground pork
- 1 pound ground beef
- 1/2 cup almond flour
- 4 cloves garlic, minced
- 1 1/2 teaspoons of dried basil
- 1 1/2 teaspoons of dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (optional)
- 3 large eggs, beaten
Preheat oven to 350 degrees F
Line a baking sheet with parchment paper or non-stick aluminum foil.
Place the ground meats, almond meal, garlic, seasonings, salt, pepper, eggs in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. (about golf ball size)
Place the meatballs on the baking sheet and put in the oven for 20 minutes.
Meanwhile in a large pot prepare your sauce. When meatballs are done put in the sauce and set to simmer for 1 hour (or more). Use a spiralizer to turn your zucchinis into spaghetti. If you desire the pasta warm, sauté in a pan until soft.