COOKING,FOOD & WINE

  Slice up this Paleo keto bread and pile it high with your favorite sandwich fixings. Tools Loaf pan Parchment paper Large mixing bowl Hand mixer Spatula Ingredients 7 large eggs 1/2 cup melted ghee 2 cups almond flour 1 t baking powder 1/4 t sea salt Instructions Preheat the oven to 350°F and line a loaf pan with parchment paper overlapping the sides. In a large mixing bowl, beat the eggs using a hand mixer on high speed for 1 minute. Add the melted ghee and beat until just incorporated. Reduce the speed to low and gradually add the remaining ingredients until completely mixed and the batter is thick. Pour the batter into the prepared pan and spread with a spatula. Bake for 40-45 minutes, or until light golden brown on top. Cool the bread on a cooling rack for 10 minutes before slicing.

  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 Paleo bread is a great alternative to store bought versions. Fill it up with your favorite proteins and veggies! Tools Mixer Sifter Loaf Pan Ingredients 3/4 cup almond butter 5 eggs 1/4 cup melted coconut oil 1 T raw honey 1 t apple cider vinegar 1/4 cup ground flax seeds 3 T coconut flour 1 t baking soda 1/2 t sea salt Instructions Preheat oven to 350 °F and line a loaf pan with parchment paper. In a standing mixer or large bowl, blend together the almond butter, eggs, coconut oil, honey, and apple cider vinegar until smooth. In a medium bowl, sift together the flax seed, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients until smooth. Pour the dough into the line loaf pan and bake for 30-35 minutes or until browned. Check to make sure it’s set with a toothpick. Remove the loaf from the oven and let it cool for 20 minutes in the pan, then transfer to a wire rack.

  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 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 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 16-by-11-inch baking sheet Parchment paper Medium mixing bowl Ingredients 1 cup mashed avocado ½ cup blanched almond flour 2 T nutritional yeast ½ t sea salt Instructions Preheat the oven to 325ºF and line a baking sheet with parchment paper. Combine all ingredients in a mixing bowl. Stir well to combine. Scoop heaping teaspoons of the mixture onto the prepared baking sheet, about 3 inches apart. Flatten the chips with the back of a spoon. Bake for 18 minutes or until golden-brown. Let the chips cool for 5 minutes and enjoy!

  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 Large baking pan Parchment paper Large pot Large skillet Ingredients 1 bone-in, skin-on turkey breast (approximately 2 -2 ½ lbs) 1 gallon cold water 1 cup salt 3/4 cup ghee, divided 8 garlic cloves, minced 1 T fresh rosemary, finely chopped 1 T fresh thyme, finely chopped ½ t ground black pepper 2 t Himalayan pink salt 3-4 sprigs fresh rosemary, for garnish Instructions Preheat the oven to 325°F and line a large baking pan with parchment paper. Pat the turkey dry with paper towels. Mix cold water and salt in a large pot, stir until salt is dissolved. Add the turkey breast to the pot and let it refrigerate for at least 4 hours, then fully rinse with cold water. In a skillet over medium heat, melt ½ cup ghee. Add the minced garlic, chopped herbs, and black pepper. Mix everything for 5 minutes, then strain the ghee and save the herbs for later. Let the ghee cool slightly to solidify a bit. Place the turkey breast o...

  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 Large mixing bowl 6-quart slow cooker Blender Ingredients 2 cups crushed tomatoes ½ cup coconut milk, divided 6 garlic cloves, minced 3 T smoked paprika 2 T cumin seeds ½ T chipotle powder 2 T dried minced onion ½ t salt, plus extra to taste ¼ t ground black pepper, plus extra to taste 2 lbs. pork loin roast 1 lime, divided 1 avocado ¼ cup chives Instructions In a large mixing bowl, whisk together the crushed tomatoes, half of the coconut milk, garlic, smoked paprika, cumin seeds, chipotle powder, salt, and pepper to taste until combined. Pat the roast dry then season with salt and pepper. Poke the roast on all sides with the tip of a sharp knife then transfer to the slow cooker. Top the roast with the tomato mixture. Cover and cook on low for 8 to 10 hours, until the pork is tender and cooked through. Juice half of the lime and cut the other half into wedges. Shred the pork. Just before serving, combine th...