COOKING,FOOD & WINE

  This grain-free Paleo Sesame Seed Bread is perfect for creating sandwiches, slathering on jam or topping with avocado! Tools Baking sheet Parchment paper Large mixing bowl Whisk Ingredients 1 ½ cups almond flour 1/3 cup psyllium husk powder (with no added ingredients) 2 t baking powder 1/8 t salt 2 T apple cider vinegar 3 large egg whites, room temperature 3 T sesame seeds Instructions Preheat oven to 350°F. Prepare a large baking sheet with parchment paper or a non-slip baking sheet. In a large mixing bowl, sift together the almond flour, psyllium husk powder, baking powder and salt. Make a well in the flour mixture and add the apple cider vinegar and egg whites. Whisk together, incorporating the flour until it becomes a dough. Do not overmix. Transfer the batter to the prepared baking sheet, forming it into two bread loaves with your hands. Top with sesame seeds. Bake 40 minutes or until the edges are slightly brown and the bre...

  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.

  This light and airy coconut flour bread is slightly sweet, making for the perfect Paleo breakfast or snack. Ingredients 3/4 cup coconut flour 1/2 C tapioca flour 6 pasture raised eggs 1/2 C grass fed butter, melted and cooled slightly 1 T pure honey 1 T apple cider vinegar 1 t baking powder 1/8 t sea salt Instructions Preheat oven to 350°F and spray a bread pan with nonstick cooking spray. In a small bowl, combine dry ingredients. Stir to combine. In a large mixing bowl, add eggs. Use a hand mixer to beat eggs until slightly frothy. Slowly beat in butter, vinegar and honey. Gradually add dry ingredients into wet while stirring. Pour batter into greased bread pan and smooth evenly. Bake 30 minutes. Use a butter knife to loosen edges of bread from pan. Flip over to release bread and cool 20 minutes. Slice and serve.

  Tools Medium cast-iron skillet Slow cooker Ingredients 1 lb pork sausage 1 t dry rubbed sage 1 t dried thyme 1/2 t garlic powder 1/2 t ground black pepper 1/2 t salt 1/2 cup chopped red onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 T ghee 12 large eggs 1/2 cup coconut milk 1 T nutritional yeast Instructions Heat a medium cast-iron skillet over medium heat for 2 minutes. Add the pork sausage and break it into small crumbles. Cook for 3 minutes. Stir in the sage, thyme, garlic powder, black pepper, and sea salt. Cook 5 minutes longer. Turn the heat off. Stir in the chopped onion and bell peppers. Grease the bowl of the slow cooker with ghee. Pour the pork and vegetable mixture into the bottom of the slow cookert. In a large mixing bowl, whisk the eggs, coconut milk, and nutritional yeast until the eggs are thoroughly combined. Pour it into the slow cooker over the pork mixture. Cover and c...

  Tools Food processor 2 Medium mixing bowls Baking sheet Parchment paper Ingredients 5 cups pork rinds 2 T nutritional yeast 1 egg, beaten 2 lbs. chicken breast tenders, halved Instructions Preheat the oven to 350ºF and line a baking sheet with parchment paper. Combine the pork rinds and nutritional yeast in a food processor and pulse for about 10 seconds. (It should look like breadcrumbs). Pour the mixture into a medium bowl. In a separate bowl, add the beaten egg with chicken tenders. Mix to coat the nuggets. Shake off the excess egg from each nugget and dredge in pork rind crumbs. Place onto a baking sheet and spread tenders a half-inch apart. Bake for 35 minutes and serve hot.

  Tools Medium baking sheet Parchment paper 4 toothpicks Ingredients 4 large Brussels sprouts 1 t avocado oil 2 strips pasture-raised bacon, cooked 1 large hardboiled, pasture-raised egg Instructions Heat the oven to 375ºF and line a medium baking sheet with parchment paper. Slice the Brussels sprouts in half lengthwise. Combine the Brussels sprouts in a medium mixing bowl and drizzle with avocado oil. Use your hands to gently coat the sprouts with oil. Pour onto a baking sheet and bake for 20 minutes. Cut the bacon strips into 4 pieces to create 8 small pieces of bacon. Place one Brussels sprout, cut side up, on a plate and top with a hardboiled egg slice and 2 pieces of bacon. Top with the other Brussels sprout half. Secure with a toothpick. Repeat with the remaining Brussels sprouts. Enjoy right away.

  Tools Saucepan Blender Mini Ice Cube Tray Ingredients 8 oz coconut cream ½ cup unsweetened coconut flakes 1 t vanilla bean powder ⅓ cup coconut butter Instructions Bring all the ingredients to a low simmer in a saucepan. Stir until smooth. Remove from the heat and cool for 2-3 minutes. Transfer to a blender; blend on high to remove any remaining lumps. Spoon the ingredients into a mini ice cube tray. Freeze for 20 minutes or until set, and enjoy!

  Tools Sharp Knife Baking sheet Parchment paper Ingredients 2 avocados 20 strips of pasture-raised bacon Instructions Preheat the oven to 425ºF and line a baking sheet with parchment paper. Remove the pits from the avocados and slice the avocado into thin strips lengthwise (5 per half). Wrap each avocado slice with one strip of bacon, and place on the baking sheet. Bake for 25-30 minutes or until the bacon is crisp. Allow to cool for 5 minutes before serving.

  Tools Wire rack Baking sheet Small mixing bowl Medium sauté pan Parchment paper Ingredients 10 slices bacon ¼ avocado 2 T coconut aminos 1 T white vinegar ½ t tapioca flour 1 T olive oil 4 oz. cooked shredded beef ¼ cup peeled and shredded cucumber ¼ cup shredded carrot Instructions Preheat the oven to 400°F. Place a wire rack over a baking sheet. On the wire rack, place the bacon slices side-by-side, overlapping by about ⅛ of an inch. Transfer the bacon to the oven for 20-25 minutes, until crisp but still flexible. Slice the avocado. In a small mixing bowl, whisk together the coconut aminos, apple cider vinegar, and tapioca flour. Set aside. In a medium sauté pan, heat the olive oil over medium-high heat. Add the shredded beef and coconut aminos mixture, then toss to coat. Cook for 2 to 3 minutes, until the beef is warmed through and the liquid is absorbed. Transfer the bacon slices to a paper towel-lined plate. Pa...

  Tools Baking sheet Cooling rack Bowl Plate Ingredients 1 lb chicken breasts, pounded to ½-inch thickness 1 egg ¼ cup almond flour ¼ cup nutritional yeast 1 t paprika ½ t sea salt ½ t dried oregano ½ t dried dill ¼ t garlic powder ¼ t onion powder ¼ t ground cayenne pepper Instructions Preheat oven to 400°F and place a cooling rack on top of a baking sheet. In a bowl, whisk the egg and set aside. Combine nutritional yeast, almond flour and seasonings together on a separate plate. Blot the chicken breasts dry with a paper towel and coat in egg mixture. Shake off the excess egg and dredge in seasoning mixture on both sides. Place onto the prepared rack and bake for 25-30 minutes, until golden brown. Enjoy!

  Tools Large pot with cover Blender Large skillet Ingredients For the Shrimp: 1 lb large shrimp, peeled/deveined (thawed if frozen) 1 T grass-fed butter (or ghee) 2 garlic cloves, minced 2 t paprika 1/2 t onion powder 1/2 t dried thyme 1/4 t cayenne pepper 1/4 t sea salt For the Cauliflower Grits: 1 head of cauliflower, broken into florets 1/2 cup almond milk, unsweetened 1 T grass-fed butter (or ghee) 1 T nutritional yeast 1/4 t sea salt Optional Toppings: Green onion, finely chopped Lemon wedges Hot sauce Instructions Start by placing cauliflower florets in a large pot with 1 cup water. Bring to a low boil and cover. Boil 20 minutes or until cauliflower is fork tender. Drain florets and place into a blender with 1/2 cup almond milk, 1 tablespoon butter, nutritional yeast and sea salt. Pulse until smooth. To cook shrimp, melt grass-fed butter in a large skillet over medium heat. Stir in shrimp and seasonings...

  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.

 

  First, you’ll discover 8 mouth-watering, frosted ice cream recipes like…       What’s really cool is most of these can be made within minutes… and without any expensive equipment. Meaning using exactly what you have laying around your kitchen right now, you can dig into a creamy bowl after work… guilt free!    

  Cool off with a nourishing strawberry lemonade made with gut-healing fennel seeds. Tools Small pot Fine mesh strainer Blender Ingredients 2 cups filtered water, divided 3 T fennel seeds 2 T honey 1 cup hulled strawberries 1 cup lemon juice ¼ cup mint leaves, for garnishing Instructions In a small pot, bring 1 cup of water to a boil. Remove from the heat and add in the fennel seeds with the honey. Stir to combine, then allow it to steep for 10 minutes. Pour the mixture through a fine mesh sieve and into a pitcher. Discard the fennel seeds and transfer them to the refrigerator to chill for 30 minutes. In a blender, combine the strawberries with the remaining cup of water and purée until completely smooth. Strain the mixture through a fine mesh sieve into the pitcher. Discard the pulp and add the lemon juice. Stir well to combine. Pour into glasses filled with ice, and garnish with fresh mint!

Being overweight is a major problem for billions of people around the world. Statistics show that nearly 70% of Americans are overweight, and the number continues to rise. Furthermore, being overweight is a widespread cause for less serious illnesses such as heart disease, depression, diabetes and osteoarthritis and sleep apnea. So the look is worrisome and there is only one way to get out of this abyss - lose those extra pounds around your waist. And using a diet supplement is a great way to lose nutrients through a controlled diet and a nutritious diet. In the following paragraphs, we will look at weight loss supplements, some popular dietary supplements and a piece of advice on choosing the right supplement from your nearest store. Here we go! The easiest way to lose weight is to skip meals. But this is the most convenient step because doing so deprives the body of essential nutrients and other compounds which adversely affects the functions related to the whole metabolism...

KETO DIET Obesity competitors use smoking as the number one cause of preventable death. A dramatic increase in the risk of diabetes is often one of the reasons behind weight gain. So, are you interested in starting a new diet plan, which aims to not only help you lose weight but also better control your blood sugar? Looking for available options. The two trends you can come up with today are the ketogenic diet and the Paleo diet. A lot of people get really confused between the two because they have similarities so it’s hard to tell the difference between them. Let's compare so you can see what's right for you ... Carb Sources First, let's talk about carb sources because that's where the two diets differ ...     With a paleo diet plan, the source of your carbs will be any new fruit, including sweet potatoes. In both of these foods you can quickly get 100 grams or more of carbohydrates.     The Keto diet, on the other hand, is your only carb sou...