COOKING,FOOD & WINE

  Swap your morning snack for a slice of this light and fluffy golden turmeric bread. Tools Medium loaf pan Medium mixing bowl Ingredients 4 eggs ¼ cup water ½ cup coconut oil, melted and cooled 1 T raw honey ½ cup coconut flour ¾ cup tapioca starch ½ t salt 1 t ground turmeric 1½ t baking powder 1 T shredded coconut, for topping Instructions Preheat the oven to 350°F and line a loaf pan with parchment paper. In a medium bowl, whisk the eggs, water, and melted coconut oil together until fully combined. Sift in the coconut flour, tapioca starch, salt, turmeric, and baking powder. Whisk until there are no more lumps. Let the batter sit for 5 minutes before pouring it into the prepared loaf pan. Sprinkle the top of the batter with shredded coconut. Bake for 40 minutes, or until an inserted toothpick comes out clean from the center. Let the bread cool in the pan for at least 15 minutes, then remove and slice.

  Tools Muffin tin Paper muffin liners Large mixing bowl Whisk Double boiler Ingredients For the Muffins : 2 cups blanched almond flour 3 large eggs, room temperature 2 T coconut oil, melted 1/4 cup fresh orange juice 1 T orange zest 2 t stevia powder 1/2 t cardamom 1 t baking powder 1/4 t sea salt For the Glaze : 1/4 cup coconut butter 1 T coconut oil 1/2 T stevia powder Instructions For the Muffins : Preheat the oven to 350ºF and line six muffin tins with paper liners. In a large mixing bowl, whisk together the eggs, orange juice, and orange zest. In a separate bowl, whisk together the almond flour, baking powder, cardamom, stevia, and sea salt. Gradually stir the dry mixture into the wet mixture to form a batter and stir in the coconut oil until fully combined. Scoop a 1/3 cup of batter into each muffin tin and bake for 25-30 minutes. Remove the muffins from the oven and cool for 10 minutes. For the Glaze :...

  Tools Blender Large bowl Large skillet Ingredients 2 cups broccoli florets 1 cup zucchini (grated) 1/3 cup green onion (chopped) 2 eggs (lightly beaten) 2 T fresh basil (finely chopped) 2/3 cup almond flour 1 T nutritional yeast 1/2 t sea salt Instructions Grate zucchini using a cheese grater, and wrap in paper towel. Squeeze out excess liquid, and add zucchini to a large bowl. Add chopped green onion, basil, nutritional yeast, and sea salt. In a blender, add broccoli florets. Pulse until fine and crumbly. Pour broccoli into bowl and add beaten egg with flour. Stir well to combine. Using hands, form mixture into small flat patties. Coat a large skillet with extra-virgin olive oil, and heat over medium-high heat. Once oil is shimmering hot, carefully place fritters on pan, working in batches of 2-3. Cook 4-5 minutes, then flip and cook an additional 4 minutes. Serve immediately.

    Ingredients 1 egg 1 Tbsp Arrowroot powder (can substitute with corn starch - will not be Paleo) 1 Tbsp water Instructions Whisk together egg, arrowroot powder and water; set aside. In a non-stick frying pan heat a small amount of coconut oil over medium high heat (could also use butter or non-stick spray, but it will not be Paleo). Slowly pour the egg mixture into the pan, swirling to ensure that the mixture covers the entire bottom of pan. Cook until edges come up easily from side of pan; about two minutes. Flip over and cook for an additional two minutes.

    Frappuccino 1 can light coconut milk (13-1 4 oz .) ½ cup cold coffee 2 medium bananas, sliced and frozen Optional toppings Toasted coconut, coconut whip, chocolate syrup Instructions At least 2-3 hours or the night before, place coconut milk in the refrigerator to chill. Pour coffee into an ice cube tray and place in the freezer. Later, add bananas into a blender. Blend until the bananas become crumbly. Add coconut milk. Blend until smooth and creamy, scraping down the sides of the blender as needed. Add coffee ice cubes. Blend until well incorporated and smooth, again scraping down the sides of the blender as needed. Pour into two cups. Top with coconut whip or any of your favorite toppings. Enjoy!

      Sweet pears, apples, and pomegranate seeds are baked to crisp perfection using this guilt-free recipe. Tools Large mixing bowl Medium mixing bowl Large casserole dish Ingredients 3 cups sliced Granny Smith apples 3 cups sliced Bosc pears 1½ cup pomegranate seeds, divided 1 T fresh lemon juice 4 T melted ghee 1/3 cup coconut sugar 1 T honey 1 t ground cinnamon, plus more for topping ¼ t ground nutmeg 1/3 cup chopped walnuts Instructions Preheat the oven to 300°F. In a large mixing bowl, toss the sliced apples, pears, and half of the pomegranate seeds together with the lemon juice. In a medium bowl, combine the melted ghee, coconut sugar, honey, ground cinnamon, and ground nutmeg together. Add the ghee mixture in with the fruits and mix well until evenly coated. Transfer the fruit into a casserole dish and sprinkle the chopped walnuts on top, then place in the oven and bake for 1 hour, covering with aluminum foi...

  Maybe you want some cookies… so dip 10  of these into whatever you’d like and feel  like a kid all over again