Finely chopped fresh flat-leaf parsley for garnish
Directions:
Fill a pan with enough water to cover the eggs, place over medium heat. Bring to a boil and cook for 15 minutes.
While the eggs are cooking, prepare an ice bath. When the eggs are done cooking, Carefully remove and transfer the eggs to the ice bath. When the eggs are cool enough to handle, lift them from the water. Crack the eggshells, remove and discard.
Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside. Add the mayonnaise, sriracha sauce, mustard, and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
Spoon the yolk mixture into a pastry bag fitted with a large star tip and pipe about 1 heaping tablespoon into each egg white half. Top with paprika and a sprinkle of parsley and serve. Makes 24 deviled eggs; serves 12.
In a pint glass, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
Fill the glass with ice.
Pour in the sparkling water.
Gently mix with a long spoon until fully incorporated.
Garnish with a mint sprig, lime wheel, and blackberry.
2 Tbs. coconut sugar, coconut nectar, or honey (you can add non-sugar sweeteners of choice for sugar-free)
2 tsp. chili powder (or more to taste)
2 tsp. Himalayan pink salt
1/2 tsp. freshly ground pepper
1 to 1 1/2 Tbs. arrowroot or tapioca
1 Tbs. warm water
6 Gluten-Free/ Paleo buns, split and lightly toasted
Directions:
In an Instant Pot set to “sauté,” warm the oil. Add the onion, celery, bell pepper, and garlic and sauté, stirring occasionally, until the vegetables start to soften about 3 minutes. Add the beef and sauté, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add the tomato sauce, chili sauce, Coconut Aminos, mustard, vinegar, coconut sugar, chili powder, 2 tsp. salt and 1/2 tsp. pepper. Stir to combine.
Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 10 minutes. Turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid.
In a small bowl, stir together the cornstarch and warm water until combined. Add the cornstarch mixture to the beef mixture. Set the pot to “sauté” and cook, stirring occasionally, until the mixture is thickened, about 2 minutes. Season with salt and pepper.
To serve, place the bottom halves of the buns, cut side up, on warmed individual plates, and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Serves 6
1 1/2 to 2 lbs. lean grass-fed / grass-finished ground beef (alternately you can use turkey or pork as well)
1 cup gluten-free, plain or seasoned bread crumbs
2 organic free-range eggs, beaten well
2 Tablespoons Avocado oil
1 bottle BBQ sauce
1 tsp. salt
1/2 tsp. granulated onion
1/2 tsp. thyme
1/2 tsp. freshly ground pepper
1/2 tsp. granulated garlic
1 large yellow onion diced fine
Wrap
1 lb. bacon 9 (uncured and sugar-free)
Additional BBQ sauce
Directions:
Preheat the oven to 425 F. Line a shallow baking sheet with foil and set aside.
In a large bowl, mix the meatball ingredients together with your hands until well combined. Form into Meatballs, not too large, 1 to 2 inches is best.
Wrap each with slices of bacon, 1 to 2 depending on the size of the meatball, and secure with toothpicks.
Place on baking sheet at least 2 inches apart and bake approximately 40 to 45 minutes or until a thermometer reads 165 F when inserted into the center of the meatball.
Remove from oven and brush liberally with BBQ sauce then return to the oven and bake another 5-10 min.
Serve with a side of heated barbecue sauce.
Change it up:
Before you wrap the meatballs with bacon why not try. . .
Green onion: using the green part only, wrap the meatball then follow directions 3 – 5.
Yellow onion: cut a yellow onion in half then in half again, separate the onion slices and use them to wrap the meatballs then wrap with bacon and then follow directions 3 – 5.
Mini Cabbage rolls: wrap each pre-cooked meatball with green cabbage and use marinara or tomato/pasta sauce of choice in place of barbecue sauce. Then heat the rest of the tomato/pasta sauce and place in a dish. When the meatballs are cooked then place them into the sauce and serve.
Teriyaki: In a small saucepan, add 1 bottle minus two (2) Tablespoons of Snackin’ Free Teriyaki dressing and heat, do not boil. Place 2 tablespoons of teriyaki in a small bowl with 2 teaspoons arrowroot powder and stir until combined. When ingredients in the saucepan come to a simmer add the arrowroot mixture and stir until teriyaki thickens.
2 lb. package Frozen pre-cooked plantains(the pre-cooked frozen worked so much better than the fresh for this recipe) Find these in the freezer section at your local grocery store
Directions:
Preheat the oven to 375 degrees F.
Thaw the frozen plantains for about 20 minutes.
Line a baking pan with aluminum foil.
Slice the plantains into 1 1/2 inch slices – about the width of the bacon.
Cut the entire package of Bacon in half with a sharp knife.
Wrap each slice of plantain with a half-slice of bacon, rolling it all the way around the plantain.
Place each wrapped plantain slice on the foil-lined baking sheet, seam side down.
Bake in a 375-degree oven for 35-40 minutes. (You will want the bacon to be just slightly brown but not too crunchy.)
Remove from foil immediately or they will stick. Move onto a plate lined with paper towels to blot any excess.
Can be served immediately or at room temperature.
Salad
This salad was a favorite when we dined with my mother-in-law. The salad, with its seasonings, was always so good you did not need to dress it.
Ingredients:
2 – 3 heads of Romain lettuce chopped in 1-inch strips
1/2 cucumber sliced
2 tomatoes halved and sliced
1/2 red onion halved and sliced
3 tablespoons granulated garlic
3 tablespoons granulated onion
1 1/2 tablespoon Himalayan pink salt
Directions:
Placed lettuce in a large bowl with water enough to cover.
Add spices and salt and stir to dissolve.
Add 1 cup of ice cubes and refrigerate for at least one hour.
Remove and drain (but do not rinse).
Arrange lettuce on a large platter layer onions, tomato, and cucumbers and serve.
Cuban-Style Roast Leg of Pork
Ingredients:
One 5-6 lb. leg or shoulder of pork
6 cloves garlic
1 tsp dried oregano
1 Tbsp. Sea salt
1/2 tsp. ground cumin
Freshly ground pepper to taste
1/2 cup sour orange juice OR 1/4 cup regular orange juice and 1/8 cup each fresh lime and lemon juice
1/2 cup dry white wine or cooking sherry (optional)
2 large onions, sliced thickly
Directions:
Start the night before. Remove any excess fat from the leg of pork and pierce the meat all over with the tip of a sharp knife.
Combine garlic, oregano, salt, and cumin and mash them into a paste. You can do this in a food processor or go old school and use a mortar and pestle. (It tastes better!)
Place the pork in a large pan (non-reactive) and rub it well with the paste, sprinkle liberally with pepper, add the orange juice mixture and white wine and onions.
Cover with plastic wrap, refrigerate overnight, turning the meat several times.
You’ll need to start your cooking about 5 hours before serving. Preheat the oven to 350 degrees F.
Remove the meat from the marinade, pat it dry, and reserve the marinade.
Place the pork in an aluminum foil-lined roasting pan (you line the pan with aluminum foil, in case that wasn’t clear).
Roast 1 hour, turning the roast at intervals to brown on all sides. Insert a meat thermometer, making sure it doesn’t touch the bone.
Lower the oven temperature to 325 degrees F. Pour the reserved marinade over the roast, cover it loosely with aluminum foil, cook another 3 hours or so, turn the meat once, and baste frequently with the pan juices. Meat should reach an internal temperature of at least 180 degrees F.
Remove the foil during the last 30 minutes of roasting, adding white wine if the meat becomes dry.
When it is done, remove the roasted leg of pork to a serving platter and allow it to rest, covered with foil until about 15 minutes before carving.
Instead of slicing, the meat should fall right off the bone, as you basically hand shred. Serve with hot Cuban Mojo Criollo (recipe follows).
The following recipes are sauces you can use for the roast
Cuban Mojo Criollo
Ingredients:
8 cloves of garlic
1 tsp. salt
1 medium-sized onion, very thinly sliced
1/2 cup sour orange juice OR 1/4 cup regular orange juice and 1/8 cup each fresh lime and lemon juice
1/2 cup dry white wine
2 large onions thickly sliced
1/2 cup Extra Virgin olive oil – or real lard gives (it a much better flavor)
Directions:
In a food processor, crush the garlic, along with the salt to form a thick paste.
A few minutes before you’re ready to serve the Mojo, heat the oil over medium-high heat in a medium pan until it is very hot.
Add the garlic mixture, stir and pour over the hand-shredded pork roast meat.
Chimichurri Sauce – Garlic Citrus Sauce
Ingredients:
1 large bunch of cilantro leaves
8 cloves garlic
1/4 cup vinegar
1 lime (juice only)
2/3 cup olive oil
1/2 cup onion
Dash or two red pepper flakes
salt and pepper to taste
Optional additions: (1/2 cup sweet red peppers chopped, 1/2 cup minced tomato, 1/2 cup fresh oregano, chopped)
Directions:
We like to make it the easy way. Put everything except the olive oil in a blender and using the “chop” setting, pulse on and off until you have a thick mixture. Do not over-process!
This is the kind of dish you need to taste and adjust so that you get just the right flavor! So taste it! (The best way to taste it is with a piece of bread.)
Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.)
Add salt, pepper, more vinegar, and lime juice as needed. The flavor should be very intense with garlic and cilantro. Don’t be stingy with the salt either! Several restaurants add to the dish by adding some (or all) of the optional additions. However, we like it just fine without the additions. See what you like — experiment!
Cuban Yuca with Mojo
Ingredients:
2 lbs yuca peeled and cut into chunks (or 1.5 lbs frozen yuca, thawed)
1 small white onion thinly sliced
5 cloves garlic minced
1/3 cup extra virgin olive oil
1/4 cup sour orange juice store-bought or juice from 1 orange and 1/2 lemon
Salt + pepper to taste
Directions:
Place yuca with enough salted water to cover the yuca in a saucepan and bring to a boil. Then reduce heat, cover, and simmer for about 30 minutes until the yuca is fork-tender. Careful not to overcook it or the yuca will get too mushy.
In a large saucepan, heat the olive oil at medium heat. Add the sliced onions and sauté until they are softened and translucent (about 5 minutes). Add in the minced garlic, a pinch of black pepper, and about 1/4 teaspoon salt to start and adjust to taste. Sauté the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.
Drain the yuca, transfer to a large bowl with a lid and remove the stringy, fibrous core from the center of each piece of yuca, if desired.
Add the hot garlic mojo sauce to the yuca making sure it is all well coated. Cover the bowl and allow it to cool for 10-15 minutes so the yuca absorbs the mojo. Serve immediately and enjoy!
This tasty eggnog-like drink can be enjoyed with or without the alcohol.
Ingredients:
4 egg yolks
1 cup sweetened condensed coconut milk
1 cup full fat coconut milk
2 tbsp honey (optional)
4 tbsp vanilla (or the seeds of one vanilla pod)
1/2 cup Alcohol of choice
Directions:
Whisk together the yolks, condensed milk, milk, and vanilla in a large bowl.
Place the bowl over a pot (double boiler) of simmering water on medium-low heat (the bottom of the bowl should not touch the water), and cook, whisking continuously until it has thickened and is hot to the touch.
This should be a temperature of 70 C (160 F). Be patient, depending on the heat this can take a while (just don’t let it get too hot or the eggs will scramble, if this happens you can strain the liquid over a fine sieve or wire mesh strainer or through layers of cheesecloth to get the cooked egg bits out).
Whisk in the booze.
Funnel it into a bottle and store it in the fridge overnight or longer to meld the flavors.
Top with a sprinkle of nutmeg and serve.
The amount of alcohol is also up to you. The best way to do this is to add the alcohol in stages while having a little nip to test it out.
German Mulled Wine
Ingredients:
1 bottle (750 ml) fruity red wine
1 cup brandy
1 cup honey, agave, sugar, or another sweetener
1 medium orange, sliced
1 medium lemon, sliced
1/8 teaspoon ground nutmeg
2 cinnamon sticks (3 inches)
1/2 teaspoon whole allspice
1/2 teaspoon aniseed
1/2 teaspoon whole peppercorns
3 whole cloves
Optional garnishes: Orange slices, star anise, and additional cinnamon sticks
Directions
In a large saucepan, combine the first 6 ingredients.
Place remaining spices on a double thickness of cheesecloth.
Gather corners of the cloth to enclose spices; tie securely with string. Place in pan.
Bring to a boil, stirring occasionally.
Reduce heat; simmer gently, covered, 20 minutes.
Transfer to a covered container; cool slightly.
Refrigerate, covered, overnight.
Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat.
You’ll need a baking pan for this recipe, a cake or pie pan works just fine. You’ll also need a larger pan or pot as a water bath to cook the Flan in the oven.
Directions:
Preheat your oven to 350º
Place the 3/4 cup of sugar into a saucepan with 1 tsp of water, heat over medium heat until sugar melts and turns a caramel color. Being careful, pour into the pan you’ll use for baking and swirl around the sides to cover with the caramel. Set aside to cool
Place the milk, citrus peel, salt, cinnamon, and vanilla in a saucepan and bring to a boil. Once it comes to a boil turn it off and let it cool.
Meanwhile, place eggs yolks, and whites in a bowl and beat until frothy then add to the cooled milk mixture and stir until well blended
Pour the Flan mixture into the pan with the caramel, cover with foil, and place in the other pan. Fill the larger pan with water enough to cover halfway up the custard pan. This should be done when you are fully ready to cook the custard you must then transfer everything carefully to the oven.
Bake at 350º for 25 minutes. Check for doneness by inserting a smooth knife into the center of the flan. If it comes out smoothly and cleans your Flan is done.
Cool for a few hours up to overnight and turn out onto a platter.
You can add a little spice to your Flan and change things up by adding:
Egg Nog Flan – add 2 tsp pumpkin spice to the milk mixture. Follow remaining directions.
Chocolate Flan – add 1/4 cup cocoa powder to the milk mixture. Follow remaining directions.
Coffee Flan – add 2 – 4 tablespoons of organic coffee powder to the milk mixture. Follow remaining directions.
Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper.
Add 1 cup water, onions, garlic, and herbs to the roasting pan. Roast 15 minutes.
Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour.
For the sauce, in a large saucepan, heat ghee or shortening over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer.
Stir in cassava flour, pepper, and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat.
Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices.
If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture.
Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan.
Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes.
Stir in vinegar; strain, discard the shallots and herbs. Serve with roast and, if desired, garnish with thyme.
German Red Cabbage
Ingredients:
1 medium onion, halved and sliced
1 medium apple, sliced
1 medium head red cabbage
1/3 cup honey
1/3 cup white wine or apple cider vinegar
3/4 teaspoon Himalayan pink salt
1/4 teaspoon black pepper
Directions:
In a large Dutch oven coated with cooking spray, cook and stir onion and apple over medium heat until onion is tender, about 5 minutes.
Stir in remaining ingredients; cook, covered, until cabbage is tender, about 1 hour, stirring occasionally.
Serve warm or cold.
Kohlrabi Gratin
Kohlrabi and potato gratin with ham, breadcrumb, and hazelnut topping. If you have a sensitivity to potato then you can use celery root in its place
Ingredients:
2/3 pound kohlrabi
2/3 pound potatoes
salt to taste
1 medium egg
5/8 cup coconut milk
pepper to taste
nutmeg to taste
1 ounce Black Forest Prosciutto smoked ham thinly sliced,
1 slice GF bread, toasted or 1/4 cup bread crumbs
1/2 ounce hazelnuts, finely chopped, optional
1 tsp olive, avocado oil, or palm shortening
Directions:
Peel the kohlrabi, cut into quarters, and then cut into thin slices. Peel the potatoes and cut them into thin slices.
Pre-cook potatoes and kohlrabi in boiling salted water for 5 minutes, then drain. Let stand in the colander to drain well.
Whisk the egg and milk, season with salt, pepper, and nutmeg. Cut Black Forest ham into square pieces, about one inch.
Spread kohlrabi, potatoes, and smoked ham in a baking dish (about 25 x 18 cm, or 7 x 10 inches ) in layers, pour egg and milk combination over the top.
Bake in a hot oven at 400 degrees C (200 degrees F) on the middle rack for 15 minutes.
Toast bread in toaster and place in a food processor or blender and process until fine crumbs are achieved.
Chop nuts coarsely and mix with the bread crumbs and oil. Sprinkle over the casserole and bake for another 10-15 minutes.
Baked Apples
Ingredients:
4-5 Honey crisp apples
1 cup of roughly chopped walnuts
1/2 a cup of roughly chopped pistachios
1/2 cup dried fruit – cranberries, currants, raisins any dried fruit will do (optional)
2 tsp of ground cinnamon
1/2 tsp of ground cloves
3/4 cup of warmed honey
1 tablespoon palm shortening or coconut oil
Directions:
Start by cutting your apples in half and coring them using an apple corer. Give them a good rinse and pat dry with a paper towel.
Slice the apples and arrange them in a 9 x 13-inch baking dish overlapping them slightly, this may result in more than one layer.
Warm the honey and oil on the stove, stir to combine.
Blend the nuts and spices with the honey and spread on top of the apples and between the layers.
Bake in a preheated oven at 350º for 25-30 mins.
Serve hot or cold topped with whipped coconut cream or non Dairy Ice Cream.
It’s officially fall, so here are a few recipes you can use to make your own Fall Lattes at home with real, whole food ingredients. These recipes can be made hot or cold. Make them with a bit more punch by adding adaptogen powder and 1 – 2 Tablespoons of your favorite protein powder for a morning, afternoon or after-workout boost.
Maple Pecan Latte
Ingredients:
1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
1 tbsp of pecan butter
1 – 2 tbsp of maple syrup
1/2 tsp of vanilla extract
pinch of cinnamon
pinch of salt
1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
Whipped cream and a sprinkle of maple sugar for topping
For Hot Latte – add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream and a sprinkle of chopped nuts and maple sugar and enjoy!
For Cold Latte – add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream and a sprinkle of chopped nuts and maple sugar and enjoy!
Maple Pecan Vietnamese Style Latte
Ingredients:
1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
1 tbsp of condensed coconut milk (if you can tolerate it, dairy milk can be used)
1 tbsp of pecan butter
1/4 tsp of maple extract or 1-2 tsp maple syrup or sugar
1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
Whipped cream for topping
For Hot Latte – add all ingredients (except for coffee and whipped cream) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream and a sprinkle of chopped nuts and maple sugar and enjoy!
For Cold Latte – add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of chopped nuts and maple sugar and enjoy and enjoy!
It’s officially fall, so here are a few recipes you can use to make your own Fall Lattes at home with real, whole-food ingredients. These recipes can be made hot or cold. Make them with a bit more punch by adding adaptogen powder and 1 – 2 Tablespoons of your favorite protein powder for a morning, afternoon or after workout boost.
TOFFEE NUT LATTE
Ingredients:
1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
1 tbsp of pecan butter
2 tbsp of coconut sugar
1/2 tsp of vanilla extract
pinch of salt
1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
Crushed pecans and a sprinkle of coconut sugar for topping
For Hot Latte – add all ingredients (except for coffee) to a sauce pan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy.
For Cold Latte – add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy.
TOFFEE NUT VIETNAMESE STYLE LATTE
Ingredients:
1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
1 tbsp of condensed coconut milk (if you can tolerate it, dairy milk can be used)
1 tbsp of pecan butter
2 tsp of coconut sugar
1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
Whipped cream for the topping and a sprinkle of coconut sugar and crushed nuts for topping
For Hot Latte – add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy.
For Cold Latte – add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy and enjoy!
It’s officially fall, so here are a few recipes you can use to make your own Fall Lattes at home with real, whole-food ingredients. These recipes can be made hot or cold. Make them with a bit more punch by adding adaptogen powder and 1 – 2 Tablespoons of your favorite protein powder for a morning, afternoon or after workout boost.
PUMPKIN SPICE LATTE
Ingredients:
4 cups (960 ml) Almond, Coconut, or other alternative milk (if you can tolerate it, dairy milk can be used)
1 cup (240 ml) espresso, very strong coffee, or cold brew concentrate for cold
4 Tablespoons (60 g) organic Pumpkin Purée
1 teaspoon Pumpkin Spice
4 (40 g) date paste or, pitted dates for cold
Whipped coconut cream and a sprinkle of pumpkin spice for topping (optional)
For Hot Latte – add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of pumpkin spice and enjoy
For Cold Latte – add all the ingredients to the container of a high-speed blender and secure the lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of pumpkin spice and enjoy!
PUMPKIN SPICE GOLDEN MILK LATTE
Ingredients:
4 cups almond, coconut, or other alternative milk (if you can tolerate it, dairy milk can be used).
8 Tbsp pumpkin puree
8 Tbsp Maple or Date syrup, honey, or another sweetener
2 tsp vanilla extract
1 tsp pumpkin spice
3 – 4 tsp organic ground turmeric
1/4 – 1/2 tsp. black pepper
1 cup hot espresso, strong coffee, or cold brew concentrate for cold
Whipped coconut cream and a sprinkle of pumpkin spice for topping
For Hot Latte – add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of pumpkin spice and enjoy.
For Cold Latte – add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of pumpkin spice and enjoy!
PUMPKIN SPICE VIETNAMESE STYLE LATTE
Ingredients:
1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
1 tbsp of condensed coconut milk
1 tbsp of pumpkin puree
1 tsp of coconut or maple sugar
1/2 tsp of pumpkin pie spice
1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
Pumpkin pie spice or ground cinnamon for topping
For Hot Latte – add all ingredients (except for coffee and whipped cream) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of pumpkin spice and enjoy!
For Cold Latte – add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of pumpkin spice and enjoy!
PUMPKIN SPICE VIETNAMESE STYLE GOLDEN MILK LATTE
Ingredients:
1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
1 tbsp of condensed coconut milk (if you can tolerate it, dairy milk can be used)
1 tbsp of pumpkin puree
1 tsp of coconut or maple sugar
1/2 tsp of pumpkin pie spice
1 tsp of organic ground turmeric
1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
Pumpkin pie spice or ground cinnamon for topping
For Hot Latte – add all ingredients (except for coffee and whipped cream) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream and a sprinkle of pumpkin spice and enjoy!
For Cold Latte – add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream and a sprinkle of pumpkin spice and enjoy!
You can use this applesauce as a side with meals, as a topping for ice cream, or a dessert all by itself. Any way that you use them is a great tasting way to enjoy the benefits of fall’s finest Fresh Organic Apples.
INGREDIENTS
10 apples (I like a mixture of Organic Fuji, Honey Crisp, and Granny Smith)
1/4 cup organic apple cider
Sweetener of choice to taste – organic raw honey, coconut syrup or sugar, agave, tapioca syrup, and pure monk fruit powder for sugar-free. (optional)
Ground cinnamon to test (optional)
1/4 cup collagen peptides
DIRECTIONS
Peel and quarter the apples. Place apples and cider in a large stockpot over medium-low heat. Stirring occasionally, cooking apples until very soft. I like my apple sauce to be a bit chunky so I stop there but if you like a smooth apple sauce you can take a hand mixer and mix until smooth.
Add sweetener and cinnamon if desired, cool, and serve.
I like my apple sauce cold so I refrigerate overnight. This gives the flavors time to meld and gives the pectin in the apples time to thicken.
OPTIONAL ADD INS: try these add in for a bit of a flavor boost to your apple sauce
5 fresh organic peaches, pears, nectarines peeled and quartered.
2 to 3 cups fresh organic strawberries or grapes
You can use 1/4 cup of organic freeze-dried fruit powder in place of fresh fruit. (I like Karen’s Naturals freeze-dried fruit powders)
Best Paleo Caramel Apples
A good old-fashioned caramel apple recipe that is simple, Paleo, and oh so delicious. This recipe can be used in many different ways from candy to caramel sauce.
INGREDIENTS
8 – 10 medium green apples or approximately 4 – 5 medium apples (if you’d like to double-dip them)
Wooden sticks – one per apple
1 cup plain or butter-flavored organic and sustainable palm shortening
2 cups maple sugar
1 cup liquid sweetener: Honey or Maple syrup
Dash salt
14 ounces of sweetened condensed coconut milk
2 teaspoon pure vanilla extract
DIRECTIONS
In a large Pot, boil enough water to dip apples in. Drop Apples into Boiling water in order to remove wax, remove quickly, and dry. Or you can wash and dry apples. Insert a wooden stick into each apple and place it into the refrigerator to cool.
Line a sheet pan with Parchment paper and oil the parchment slightly
In a large heavy saucepan, combine shortening, maple sugar, liquid sweetener, and salt. Cook, while staring frequently, over medium heat until mixture comes to a low boil. This will take approx. 10 – 12 minutes. Remember to stir frequently so the liquid does not burn on the bottom
Stir in condensed coconut milk and continue cooking and stirring until a candy thermometer reaches a hardball stage of 248 degrees F. (NOTE: for a softer caramel use a lower temp of 235 degrees F.)
Remove mixture from the heat; stir in vanilla. Be sure to stand back when adding the vanilla because it steams and bubbles until it is well incorporated into the mixtures.
Dip apples into hot caramel sauce and turn until evenly coated. Scrape excess caramel from the bottom of the apples. Place on a parchment-lined cookie sheet.
Refrigerate 1 – 2 hours
Tips (optional)
To Double Dip: Reheat remaining caramel and repeat dipping directions.
Garnish: While the caramel is still warm, garnish with chopped nuts, candies, mini chocolate chips, shredded coconut, crushed cookies, or melted chocolate, etc… as desired.
To store and Serve: Let Caramel Apples cool completely, then store decorated apples in the refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften.
Caramel Apple Nachos
WHAT YOU’LL NEED
Saucepan
Measuring cups and spoons
Wooden spoon
Large platter or sheet pan
Candy thermometer
INGREDIENTS
6 granny smith apples cleaned, cored, halved, and sliced thin.
1/2 cup pecans or walnuts chopped
1 cup allergy-friendly chocolate chips (chocolate or white chocolate)
For the Caramel
1 cup plain or butter-flavored organic and sustainable palm shortening
2 cups maple sugar
1 cup liquid sweetener: Honey or Maple syrup
Dash salt
14 ounces of sweetened condensed coconut milk
2 teaspoon pure vanilla extract
DIRECTIONS
In a large heavy saucepan, combine shortening, maple sugar, liquid sweetener, and salt. While stirring frequently, cook over medium heat until the mixture comes to a low boil. This will take approx. 10 – 12 minutes. Remember to stir frequently so the liquid does not burn on the bottom
Stir in condensed coconut milk and continue cooking and stirring until a candy thermometer reaches a hardball stage of 248 degrees F. (NOTE: for a softer caramel use a lower temp of 235 degrees F.)
Remove mixture from the heat; stir in vanilla. Be sure to stand back when adding the vanilla because it steams and bubbles until it is well incorporated into the mixtures.
Melt Chocolate Chips and set them aside
While Caramel cools a bit slice apples and place on a large plate or on a covered baking pan. Be sure to place it in a single layer.
Once Caramel is cool enough to handle drizzle caramel over the top of the apples, then drizzle the chocolate and sprinkle the nuts on top.
This is a fall favorite in our house. Warm and cozy with a hint of turmeric and collagen to keep you on your game.
INGREDIENTS
3 tbsp maple syrup (or sweetener of choice, 1/8 teaspoon pure monk fruit powder for sugar-free)
2 tbsp collagen peptides
3/4 teaspoon ground cinnamon or to taste
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon organic turmeric powder
Pinch of black pepper
DIRECTIONS
In a small saucepan over medium-high heat, combine all the ingredients stirring occasionally.
Whisk to combine, stirring regularly until the mixture is piping hot.
Adjust any seasoning to your taste and serve immediately.
Leftovers can be stored in an airtight container for up to 4 days in the fridge.
Serve chilled over ice or reheat on the stove again.
Healthy Hot Chocolate
Cozy up to this warm creamy favorite on those brisk fall evenings.
INGREDIENTS
1 cup milk of choice
2 scoops collagen peptides
2 tbsp cocoa powder, unsweetened
1 tbsp coconut butter (or sub with nut/seed butter of choice)
1 tbsp maple or coconut syrup (or another liquid sweetener of choice, 1/8 teaspoon pure monk fruit powder for sugar-free)
DIRECTIONS
In a small saucepan over medium-high heat, combine all the ingredients and bring to a simmer, stirring occasionally. Taste and add additional sweetener if desired. Pour into your favorite mug and serve immediately.
Toss in some homemade marshmallows if you like, and enjoy!
This can be stored in the fridge in an airtight container for up to 4 days.
You can serve cold over ice or reheat.
Golden Milk
INGREDIENTS
1-1/3 cups Coconut milk powder
2-1/2 cups hot water (you can also use 3 1/2 – 4 cups of organic coconut, almond, hemp, or other alternative milk.)
1-1/2 tablespoons organic turmeric powder
2 tablespoons organic coconut syrup, honey, agave, or another sweetener of choice
1/2 teaspoon organic ground ginger
2 teaspoons ground cinnamon
1 tablespoon coconut oil
pinch of pepper
DIRECTIONS
Add the water and coconut milk powder or milk alternative to a medium-size saucepan.
Over medium-low heat-wise together until the powder is dissolved and milk is just slightly warm. Add remaining ingredients to the jar of a blender.
Pour the slightly warm milk into the blender with the rest of the ingredients and blend well, return the mixture to the pan, and heat a bit more.
Enjoy hot or cold!
Hot Apple Cider
Everyone knows the old saying “ an apple a day…” Here’s a way to get your apple a day that’s warm and full of the benefits of collagen.
INGREDIENTS
1 medium orange, peeled
10 medium apples, washed and cut into quarters (use a variety– I like Honeycrisp, Fuji, and Granny Smith)
3 cinnamon sticks or 1 Tablespoon ground cinnamon
2 tbsp Collagen Peptides
2 teaspoons ground cloves
Water enough to cover the fruit
granulated sugar or coconut sugar* (optional)
DIRECTIONS
Place all ingredients in a pot on the stove. Bring to a boil and turn down to simmer for 2 to 3 hours.
Once the fruit becomes very soft, use a large spoon to mash the fruit and release its liquids. Allow the cider to cook on low for 1 more hour.
Very slowly strain the chunky liquid through a fine-mesh sieve into a large pot or pitcher. You can discard the solids into the compost bin.
Strain the cider one more time to rid any other solids.
Serve immediately and store leftover cider in the refrigerator for up to 5-7 days.
Rewarm on the stove before serving– or drink it cold!
Ever wonder what is in that Elderberry syrup you’re taking? Here is an easy to make one that you can do yourself.
Makes about 3 cups of syrup without alcohol, 4 cups with alcohol. Active Time: 1 hour
INGREDIENTS
2 cups dried organic elderberries (dried is usually easier to find but fresh is good as well)
4 cups cold water (distilled, purified, or spring water works best)
2-3 tsp. Organic dried ginger root
1 organic sweet cinnamon stick
1 cup raw honey, local is best (or organic maple syrup or agave for a vegan/infant-friendly recipe or tapioca syrup and monk fruit powder for sugar free) double the amount of sweetener to increase shelf life
1 cup vodka or brandy (optional to increase shelf life)
DIRECTIONS
Combine berries and herbs with cold water in a pot and bring to a boil.
Reduce heat and allow herbs to simmer for 30 to 40 minutes.
Remove from heat and let steep for 1 hour.
Strain berries and herbs using a funnel overlaid with doubled cheesecloth or an un-dyed cotton muslin bag and squeeze out liquid (careful, the liquid will likely still be hot!). Discard used herbs in compost.
Once the liquid has cooled to just above room temperature, add honey and stir to incorporate.
If using vodka or brandy, add here and stir until well combined.
Bottle in sterilized glass and store in the refrigerator.
PRO TIPS
Be sure to add honey in a ratio that is at least half of the total volume of liquid after it has simmered. This amount can change slightly and you want to make sure you have enough preservatives (honey) so that your syrup won’t spoil. (Example: If you are left with 2 cups of elderberry decoction, you will want to add at least 1 cup of honey.)
This recipe is easy to multiply if you’d like to make a big batch to store or give as gifts (glass jars and amber bottles are great choices!). My family enjoys a teaspoon or two of this syrup, right out of the fridge, just about every day during the sniffle season.
1 lb. of brussels sprouts quartered (if brussels are large then cut into quarters).
1 tbs. coconut oil
3 tbs. coconut aminos
1 tsp. salt
2 tbs. Wild Brine brand Green Sriracha
1 tbs. tahini (optional)
Instructions
Place your cast-iron skillet over medium heat, and allow it to heat up for a few minutes. If you aren’t using cast iron, don’t preheat your skillet until you have the brussel sprouts quartered.
Quarter the brussel sprouts.
Add 1 tbs. coconut oil to the pan. Add the brussels sprouts and allow to cook for 5 minutes, don’t touch the brussel sprouts during this time.
Add the salt and stir the brussel sprouts and cook again for 3 minutes.
Add the coconut aminos, Wild Brine green sriracha, and stir well. Cook 2 minutes.
