Paleo Favorite Berry Jello: A Refreshing and Nourishing Treat

Indulge in the vibrant flavors of fresh berries with our Paleo Favorite Berry Jello recipe! This delightful treat is not only delicious but also packed with wholesome ingredients that make it a nourishing option for satisfying your sweet cravings. Made with grass-fed gelatin and your choice of organic sweetener, this jello is free from artificial additives and refined sugars, making it a perfect option for those following a paleo lifestyle. Whether you’re looking for a refreshing dessert or a wholesome snack, this berry jello is sure to hit the spot. Let’s dive into the recipe and discover how to make this flavorful and nutritious treat that’s perfect for any occasion.

Ingredients:

  • 2 tablespoons grass-fed gelatin
  • 1/2 cup cold filtered water
  • 2 heaping cups of fresh or frozen berries of your choice
  • 3/4 – 1 cup cold filtered water
  • 1/4 – 1/3 cup rapadura (or organic maple sugar, coconut sugar, or light honey)

Directions:

  1. In a bowl, add the cold filtered water and sprinkle the grass-fed gelatin on top. Set it aside to soften while you prepare the berry mixture.
  2. In a saucepan over medium heat, add the berries. Heat them slowly and use a slotted spoon or potato masher to break up the fruit as they cook down. Bring the berries to a slight simmer, but do not allow them to boil.
  3. Once the berries are soft and cooked down, remove them from the heat and strain them through a sieve to remove the seeds. Place the strained berries into the bowl of a high-speed blender and puree until smooth. This should yield about 1 1/2 cups of berry puree.
  4. Return the berry puree to the stove and bring it to a simmer. Add your choice of sweetener (rapadura, maple sugar, coconut sugar, or honey) and stir until dissolved, about 1 minute.
  5. Add the softened gelatin mixture to the berry puree and stir until the gelatin is completely dissolved, about 1 minute more.
  6. Pour the berry mixture into your favorite molds or into a bowl, then refrigerate for at least 2 hours, or until set.
  7. Once the jello is set, serve it topped with coconut whipped cream, coco whip, or your favorite topping for a refreshing and satisfying treat.

With its vibrant berry flavors and nourishing ingredients, our Paleo Favorite Berry Jello is a delightful treat that’s perfect for any occasion. Whether you enjoy it as a refreshing dessert or a wholesome snack, this jello is sure to satisfy your sweet cravings without compromising your paleo lifestyle. Plus, with its simple and wholesome ingredients, you can feel good about indulging in this delicious treat. Give this recipe a try and enjoy a flavorful and nourishing jello that’s sure to become a new favorite in your household!

Springtime Citrus Tart: A Refreshing Paleo Dessert Perfect for Any Occasion

Embrace the vibrant flavors of the season with our Springtime Citrus Tart! This delightful dessert features a luscious citrus filling nestled in a crumbly date crust, creating a perfect balance of sweet and tangy flavors. Made with wholesome ingredients and free from grains and refined sugars, this paleo-friendly tart is not only delicious but also nourishing. Whether you’re celebrating Easter, hosting a brunch, or simply craving a refreshing treat, this citrus tart is sure to impress. Let’s dive into the recipe and discover how to create this delightful dessert that will brighten up any occasion!

Ingredients:

Crust:

  • 1 cup pitted dates, tightly packed
  • 2/3 cup sustainable palm shortening
  • 1 1/2 cups arrowroot powder
  • 1/4 cup maple sugar

Filling:

  • 1 1/2 cups fresh-squeezed Meyer lemon juice, orange juice, or Key lime juice
  • 1/4 teaspoon ground turmeric, achiote, spirulina, or chlorella (optional for color)
  • 3 teaspoons grass-fed gelatin
  • 1/2 cup sustainable palm shortening
  • 1/2 cup maple sugar
  • 1/2 cup fresh-squeezed orange juice (or lemon or Key lime juice)
  • 1/4 cup arrowroot powder

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the dates until small granules form. Add the shortening, arrowroot powder, and maple sugar, and pulse until combined into a crumbly mixture. Add more arrowroot powder if the mixture is too sticky.
  3. Press the date mixture into the bottom and up the sides of a 9-inch tart pan, ensuring it’s distributed evenly. Bake in the preheated oven for 15 minutes, or until lightly browned. Allow the crust to cool to room temperature.
  4. Meanwhile, make the filling. Mix the turmeric (or other colorant) into the citrus juice and sprinkle the gelatin on top. Let it sit undisturbed for 5 minutes to bloom.
  5. In a saucepan, heat the shortening and maple sugar on low, stirring to dissolve the sugar completely. Remove from heat and let it cool slightly before adding the citrus juice and gelatin mixture.
  6. Return the saucepan to low heat, stirring constantly until the mixture is lukewarm and all ingredients are dissolved. Be careful not to overheat.
  7. In a small bowl, whisk together the orange juice and arrowroot powder until dissolved. Add this mixture to the saucepan and continue stirring over low heat until the filling begins to thicken (about 5 minutes). Do not overcook.
  8. Once thickened, pour the filling into the cooled tart crust. Allow it to cool for 5-10 minutes before refrigerating for at least 2 hours to set.
  9. Before serving, top the tart with fresh fruit and coconut milk whipped cream for a light and refreshing finish.

With its bright citrus flavors and buttery date crust, our Springtime Citrus Tart is the perfect dessert to welcome the season. Whether you’re indulging in a sweet treat for Easter brunch or simply treating yourself to a delicious dessert, this tart is sure to impress. Plus, with its paleo-friendly ingredients, you can enjoy each bite knowing it’s both delicious and nourishing. Give this recipe a try and celebrate the flavors of spring with a delightful citrus tart that’s sure to brighten up any occasion!

Paleo-Friendly Roasted Red Bell Pepper Mock Hummus: A Delicious Twist on a Classic Dip

Looking for a flavorful and nutritious dip that’s perfect for snacking, spreading, or dipping? Our paleo Roasted Red Bell Pepper Mock Hummus is a must-try! This paleo-friendly version of traditional hummus swaps chickpeas for zucchini, creating a creamy and delicious dip that’s bursting with flavor. Made with wholesome ingredients and packed with nutrients, this mock hummus is not only delicious but also suitable for a variety of dietary preferences. Let’s dive into the recipe and discover how to make this irresistible dip that’s sure to become a new favorite in your kitchen!

Ingredients:

  • 4 zucchini, peeled
  • 4 teaspoons fresh pressed garlic
  • 1/2 cup tahini
  • 4 tablespoons avocado oil or olive oil
  • 6 tablespoons organic lemon juice
  • 2 teaspoons distilled or apple cider vinegar
  • 2 teaspoons Himalayan pink salt
  • 4 tablespoons paleo mayo (homemade is best)
  • 1 jar roasted red bell pepper (in water)
  • 2 tablespoons red bell pepper flakes

Directions:

  1. Begin by preparing the zucchini. Peel the zucchini and chop them into smaller pieces for easier blending.
  2. In the bowl of a high-speed blender or food processor, combine the peeled zucchini, fresh pressed garlic, tahini, avocado oil or olive oil, organic lemon juice, distilled or apple cider vinegar, Himalayan pink salt, mayo, roasted red bell pepper (drained from water), and red bell pepper flakes.
  3. Blend the ingredients until smooth and creamy, stopping occasionally to scrape down the sides of the blender or food processor. Blend until you achieve a smooth consistency with no lumps.
  4. Once the mock hummus is smooth and creamy, transfer it to an airtight container and refrigerate. The mock hummus will keep for up to a week in the refrigerator, allowing you to enjoy it as a snack, spread, or dip throughout the week.
  5. When ready to serve, garnish the mock hummus with additional red bell pepper flakes or a drizzle of olive oil, if desired. Serve with your favorite vegetable sticks, crackers, or paleo-friendly chips for dipping.

With its creamy texture and bold flavor, our paleo Roasted Red Bell Pepper Mock Hummus is a delicious twist on a classic dip. Made with nutrient-rich zucchini and flavorful roasted red bell peppers, this paleo-friendly hummus is perfect for satisfying your cravings while staying true to your dietary preferences. Whether you’re hosting a party, packing a snack, or simply enjoying a cozy night in, this mock hummus is sure to impress. Give it a try and elevate your snacking experience with this irresistible dip!

Paleo Spinach Artichoke Dip: A Dairy-Free Twist on a Classic Favorite

Get ready to elevate your appetizer game with our Paleo Spinach Artichoke Dip! This beloved classic has been given a nutritious makeover, featuring a creamy cashew base, flavorful sautéed spinach, and hearty chunks of marinated artichoke hearts. Perfect for parties, game days, or cozy nights in, this dairy-free dip is sure to be a crowd-pleaser. Let’s dive into the recipe and discover how to make this deliciously creamy and satisfying dip that’s perfect for dipping your favorite veggies or paleo-friendly chips!

Equipment Needed:

  • Medium skillet
  • Food processor
  • 9-by-6-inch casserole dish

Ingredients:

  • 1 tablespoon ghee, avocado oil, or olive oil
  • 1/2 cup chopped white onion
  • 1 teaspoon minced garlic
  • 8 cups fresh spinach
  • 2 cups cashews, soaked overnight in 2 cups filtered water
  • 3/4 cup warm filtered water
  • 2/3 cup Paleo mayonnaise
  • 1 cup chopped marinated artichoke hearts
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon sea salt

Directions:

  1. Preheat your oven to 400°F (200°C). In a medium skillet, melt the ghee over medium heat. Add the minced garlic and chopped onions, sautéing for 5 to 7 minutes until the onion has softened.
  2. Add the fresh spinach to the skillet and continue to sauté for an additional 3 minutes, until the spinach has wilted. Turn off the heat and set aside.
  3. In a food processor, combine the soaked and drained cashews with 3/4 cup of fresh warm water. Blend until creamy, about 20 seconds, to create a cashew cream.
  4. To the skillet with the sautéed spinach and onions, add the cashew cream, Paleo mayonnaise, chopped marinated artichoke hearts, nutritional yeast, and sea salt. Stir until all ingredients are well combined.
  5. Transfer the mixture into a 9-by-6-inch baking dish, spreading it evenly.
  6. Bake the dip in the preheated oven for 15 to 20 minutes, or until golden brown and bubbly.
  7. Once baked, remove the dip from the oven and serve hot. Pair it with toasted baguette slices or your favorite tortilla-style chips for dipping.

With its creamy texture, flavorful blend of spinach and artichokes, and dairy-free ingredients, our Paleo Spinach Artichoke Dip is a must-have addition to any gathering or snack spread. Whether you’re following a paleo diet or simply looking for a healthier alternative to traditional dips, this recipe is sure to satisfy your cravings while impressing your guests. Give it a try and enjoy the deliciousness of this dairy-free twist on a classic favorite!

Paleo One-Pot Braised Beef with Horseradish & Veggies: A Hearty and Flavorful Meal

Warm up your kitchen and delight your taste buds with our paleo One-Pot Braised Beef with Horseradish & Veggies recipe! This hearty and flavorful dish features tender braised beef cooked with hearty vegetables and a kick of horseradish for a truly satisfying meal. Perfect for feeding a crowd or enjoying as a comforting family dinner, this one-pot wonder is sure to become a staple in your recipe collection. Let’s dive into the recipe and discover how to create this delicious and nourishing dish that’s packed with wholesome ingredients and robust flavors.

Tools Needed:

  • 5-quart Dutch oven

Ingredients:

  • 3 lbs. chuck roast
  • 2 tablespoons ghee or avocado oil
  • 1 teaspoon minced or pressed garlic
  • 4 cups organic beef bone broth
  • 1/4 cup red wine (optional but adds to the taste)
  • 1/4 cup coconut aminos
  • 2 tablespoons horseradish (optional)
  • 1/2 teaspoon ground black pepper
  • 1 sprig organic fresh rosemary
  • 2 cups coarsely chopped organic carrots
  • 1/2 cup organic shallots, halved
  • 4 cups organic cabbage, sliced into wedges
  • 1/4 cup chopped organic parsley

Directions:

  1. Begin by preparing the beef. Cut the chuck roast into 3 to 4-inch pieces and blot them dry with a paper towel.
  2. Heat the ghee or avocado oil in a 5-quart Dutch oven over medium-high heat for 3 minutes.
  3. Brown the beef pieces for 2 minutes on each side in the Dutch oven. Once browned, transfer the beef to a plate and set aside.
  4. Reduce the heat to medium and add the minced or pressed garlic to the Dutch oven. Cook for an additional 2 minutes, stirring occasionally.
  5. In a medium bowl, stir together the organic beef bone broth, red wine (if using), coconut aminos, horseradish, and ground black pepper.
  6. Pour the beef broth mixture into the Dutch oven, then return the browned beef pieces to the pot. Add the sprig of fresh rosemary.
  7. Bring the mixture to a boil, then cover the Dutch oven and transfer it to the oven. Braise the beef at 325°F (160°C) for 4 hours.
  8. After 4 hours of braising, remove the Dutch oven from the oven and add in the chopped organic carrots, halved organic shallots, and sliced organic cabbage.
  9. Return the Dutch oven to the oven and continue cooking for an additional 2 hours, or until the beef falls apart easily and the vegetables are tender.
  10. Once fully cooked, remove the Dutch oven from the oven and garnish the braised beef and vegetables with chopped organic parsley.
  11. Serve the One-Pot Braised Beef with Horseradish & Veggies hot and enjoy a hearty and flavorful meal that’s sure to satisfy.

With its tender braised beef, hearty vegetables, and a kick of horseradish, our paleo One-Pot Braised Beef with Horseradish & Veggies is a delicious and satisfying meal that’s perfect for any occasion. Whether you’re hosting a family dinner, entertaining guests, or simply craving a comforting meal, this recipe is sure to impress. Plus, with just one pot needed for cooking, cleanup is a breeze! Give this recipe a try and treat yourself to a wholesome and flavorful dish that’s sure to become a new favorite in your kitchen.

Sweet and Savory Paleo “Brown Sugar” and Mustard Glazed Ham Recipe

Looking for a show-stopping main dish for your next family gathering or holiday feast? Our “Brown Sugar” and Mustard Glazed Ham recipe is sure to impress! Bursting with flavor and made with wholesome ingredients, this paleo-friendly ham is a delicious twist on a classic favorite. With a mouthwatering glaze made from spicy brown or yellow mustard and natural sweeteners like coconut, maple, or honey, this ham is the perfect balance of sweet and savory. Let’s dive into the recipe and discover how to create a memorable main course that will have everyone coming back for seconds!

Ingredients:

  • 1 ham, enough to feed your family (look for a high-quality option like Boars Head or Dietz and Watson Black Forrest ham)
  • 1 jar of whole cloves
  • 1 cup spicy brown or yellow mustard
  • 1 cup coconut, maple, or honey

Directions:

  1. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. In a bowl, combine the spicy brown or yellow mustard with your choice of natural sweetener (coconut, maple, or honey). Blend until smooth and well combined. Set aside to allow the flavors to meld while you prepare the ham.
  3. Place the ham in a large roasting pan, ensuring it fits comfortably with enough space around it.
  4. Using a sharp knife, score a checkered grid pattern over the entire top surface of the ham, making cuts about 1 inch apart to create squares.
  5. Insert one whole clove into each intersection of the grid, continuing until all intersections are filled with cloves.
  6. Place the ham in the preheated oven and bake for approximately 15 minutes per pound, or until the internal temperature reaches the desired level of doneness. For added flavor and moisture, you can cover the ham with foil during the first part of the cooking process.
  7. During the last 30 minutes of cooking, remove the ham from the oven and generously baste it with the prepared mustard glaze. Return the ham to the oven and continue cooking until fully cooked and the glaze is caramelized and golden brown.
  8. Once the ham is cooked, remove it from the oven and allow it to rest for a few minutes before slicing and serving.
  9. While the ham is resting, warm the remaining mustard glaze in a saucepan over low heat. Serve the warm glaze alongside the sliced ham for an extra burst of flavor.

With its irresistible combination of sweet and savory flavors, our “Brown Sugar” and Mustard Glazed Ham is sure to be the star of your next meal. Whether you’re hosting a holiday dinner or simply gathering with loved ones for a special occasion, this paleo-friendly ham is a delicious and satisfying main course that will leave everyone asking for the recipe. Give it a try and enjoy the deliciousness of this flavorful glazed ham!

Hearty and Flavorful Paleo Breakfast Casserole Recipe

Looking for a hearty and delicious breakfast option that’s perfect for feeding a crowd or meal prepping for the week ahead? Our Paleo Breakfast Casserole recipe is the answer! Packed with protein, veggies, and flavor, this casserole is a satisfying and nutritious way to start your day. Plus, it’s easy to customize with your favorite ingredients. Let’s dive into the recipe and discover how to make this wholesome breakfast dish that will leave you feeling energized and satisfied.

Ingredients:

  • 3 cups frozen shredded gluten-free hashbrowns
  • 2 cups cooked, cubed ham, bacon, or sausage
  • 1 bunch chopped green onions (about 1 cup total, including both the green and white parts)
  • 4 eggs
  • One 12-ounce can evaporated coconut milk
  • 1 tablespoon hot sauce
  • 1 teaspoon Smoked Spanish Paprika
  • 1 teaspoon Ground Black Pepper
  • 1 1/2 cups dairy free cheddar “cheese”, shredded (substitute organic grass fed cheddar cheese – “if tolerated”)

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray an 8×8 inch glass baking dish with cooking spray to prevent sticking.
  2. Spread the frozen hashbrowns evenly across the bottom of the prepared baking dish. Sprinkle the cooked ham cubes and chopped green onions over the hashbrowns.
  3. In a mixing bowl, whisk together the eggs, evaporated coconut milk, hot sauce, smoked Spanish paprika, and ground black pepper until well combined.
  4. Pour the egg mixture evenly over the ham, hashbrowns, and green onions in the baking dish.
  5. Top the casserole with the shredded dairy free cheddar “cheese”, ensuring an even layer across the top.
  6. Bake the casserole uncovered in the preheated oven for 55-60 minutes, or until the dairy free “cheese” is golden brown and the eggs are set.
  7. If there appears to be excess liquid in the casserole, continue baking for additional time until the liquid is fully absorbed and the casserole is cooked through.
  8. Once baked, remove the casserole from the oven and allow it to cool slightly before slicing it into squares.
  9. Serve the breakfast casserole immediately, pairing it with your favorite sides or enjoying it on its own. This casserole pairs wonderfully with our homemade cinnamon roll recipe for a complete breakfast spread!

With its hearty combination of hashbrowns, protein, veggies, and cheese, this Paleo Breakfast Casserole is sure to become a new favorite in your breakfast rotation. Whether you’re enjoying it on a lazy weekend morning or meal prepping for busy weekdays, this casserole is a delicious and satisfying way to start your day. Give this recipe a try and enjoy a wholesome breakfast that will keep you fueled and ready for whatever the day brings!

Baked Avocado: A Delicious and Nutrient-Rich Paleo Breakfast Recipe

Looking for a nutritious and satisfying breakfast option that’s both delicious and easy to make? Our Baked Avocado recipe is the perfect solution! Packed with wholesome ingredients and bursting with flavor, these baked avocado halves are sure to become a staple in your morning routine. Whether you’re following a paleo diet or simply looking for a tasty way to start your day, these baked avocados are a must-try. Let’s dive into the recipe and discover how simple it is to create a nutritious breakfast that will leave you feeling energized and satisfied.

Ingredients:

  • 1 organic Hass avocado, cut in half with seed removed
  • 2 organic farm eggs
  • 1/2 tsp organic Mexican Seasoning (or equal parts organic cumin powder, garlic powder, oregano, and chili powder)
  • ¼ cup shredded dairy free cheddar “cheese” (substitute real organic grass fed cheese if you can tolerate it)
  • Organic salsa
  • Fine sea salt and organic cracked black pepper to taste

Directions:

  1. Preheat your oven to 425º Fahrenheit.
  2. Place the avocado halves into a baking dish, ensuring they are stable. If needed, you can stabilize them with a little foil.
  3. Carefully crack one egg into each empty pit of the avocado halves. If necessary, you can scoop out a bit of avocado to create more room for the egg.
  4. Season the eggs with a bit of salt and pepper to taste.
  5. Sprinkle 1/4 tsp of Mexican Seasoning (or the homemade spice blend) on each egg-filled avocado half.
  6. Top each avocado half with shredded “cheese”, ensuring an even distribution.
  7. Place the baking dish in the preheated oven and bake for 10 to 15 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
  8. Once baked, remove the avocado halves from the oven and allow them to cool slightly.
  9. To serve, top each baked avocado half with a dollop of organic salsa for an extra burst of flavor.
  10. Season with additional salt and pepper if desired, and enjoy your delicious and nutritious baked avocado breakfast!

With just a few simple ingredients and easy steps, you can create a flavorful and satisfying breakfast that’s perfect for starting your day on the right foot. These Baked Avocado halves are not only delicious but also packed with nutrients, making them an excellent choice for anyone looking to fuel their body with wholesome ingredients. Give this recipe a try and enjoy a tasty breakfast that will leave you feeling nourished and satisfied.

Delicious and Nutritious Paleo Scones Recipe for a Wholesome Breakfast Treat

Are you craving a scrumptious baked treat that fits perfectly into your paleo lifestyle? Look no further than our Paleo Scones recipe! These delightful scones are made with wholesome ingredients and bursting with flavor, making them the perfect addition to your breakfast spread or afternoon tea. Whether you’re enjoying them with a cup of coffee or sharing them with loved ones, these scones are sure to satisfy your cravings while keeping you on track with your dietary goals. Let’s dive into the recipe and indulge in some guilt-free baking!

Ingredients

  • 1 ¾ cups Blanched almond flour
  • ¼ cup Tapioca flour
  • 1 teaspoon Paleo baking powder
  • ¼ teaspoon Sea salt
  • 1 large organic free-range egg or 1 Flax egg (1 tablespoon flax + 3 tablespoons warm water, let sit 5 minutes)
  • ⅓ cup Coconut oil (solid)
  • ¼ cup Honey (use maple syrup or sugar in place of honey)
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Almond extract
  • 1 cup organic dried blueberries (or other dried fruit of choice)
  • 1 cup chopped pecans
  • ¼ cup Paleo chocolate chips

Directions:

  1. Preheat your oven to 350°F (175°C). Line a 9″ round pan with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt until well combined.
  3. Add the solid coconut oil to the dry ingredients and crumble it with your fingers until the mixture resembles sand.
  4. Stir in the flax egg (or regular egg), honey, vanilla extract, almond extract, dried blueberries, and any optional add-ins of your choice. Mix until a dough forms.
  5. Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes to firm up.
  6. Once chilled, remove the dough from the fridge and press it evenly into the lined 9” round pan.
  7. Bake the scones in the preheated oven for approximately 30 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the scones to cool slightly before slicing them into wedges. Serve warm and enjoy the deliciousness!

With their perfect balance of sweetness and wholesome ingredients, these Paleo Scones are sure to become a new favorite in your baking repertoire. Whether you’re enjoying them for breakfast, brunch, or as a tasty snack, these scones are a delicious way to satisfy your cravings while staying true to your paleo lifestyle. Give this recipe a try and indulge in some guilt-free baking today!

Wholesome and Delicious Paleo Tiger Nut Flour Pancakes

Are you looking for a nutritious and flavorful twist on traditional pancakes? Look no further than our Paleo Tiger Nut Flour Pancakes! Made with wholesome ingredients and bursting with natural goodness, these pancakes are not only delicious but also paleo-friendly and gluten-free. Whether you’re whipping up a special weekend breakfast or enjoying a leisurely brunch, these pancakes are sure to become a family favorite. Let’s dive into the recipe!

Ingredients

  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup Tiger Nut flour
  • 1/4 cup tapioca flour
  • Pinch of sea salt
  • Coconut oil for cooking

    Optional Add-ins:
  • Pinch of ground cinnamon
  • 1 tablespoon coconut sugar or pure maple syrup

    For Serving:
  • Sliced Tiger Nuts
  • Fresh berries
  • Almond butter
  • Honey

Directions

  1. In a mixing bowl, whisk together the eggs, almond milk, and vanilla extract until well combined.
  2. Add the Tiger Nut flour, tapioca flour, and sea salt to the wet ingredients. Stir until a thick batter forms. If desired, add ground cinnamon and coconut sugar or maple syrup for extra flavor.
  3. Heat a medium-sized non-stick skillet over medium heat. Add enough coconut oil to generously coat the surface.
  4. Measure out a scant 1/4 cup of batter and pour it onto the hot skillet. Cook until the sides firm up, about 1 to 2 minutes.
  5. Carefully flip the pancake and cook for another 1 to 2 minutes, or until cooked through and golden brown.
  6. Repeat the process with the remaining batter, cooking 2 pancakes at a time.
  7. Serve the pancakes warm with a dollop of almond butter, fresh fruit, honey, and sliced Tiger Nuts for added crunch and flavor.

With just a few simple ingredients and easy steps, you can enjoy fluffy and flavorful Tiger Nut Flour Pancakes that are perfect for a paleo-friendly breakfast or brunch. Whether you’re following a specific dietary plan or simply looking for a delicious and nutritious meal, these pancakes are sure to satisfy your cravings and leave you feeling satisfied and nourished. Give them a try and elevate your breakfast game with this wholesome and delicious recipe!

Refreshing Mango Mocktail Recipe

Looking for a vibrant and invigorating drink to kickstart your day? Look no further! Our Mango Mocktail recipe is a deliciously tangy and refreshing option that’s bursting with flavor and packed with nutrients. Made with fresh fruits and the probiotic goodness of kombucha, this mocktail is sure to become a favorite in your healthy living repertoire. Let’s dive into the recipe!

Ingredients 

  • 3⁄4 cup ginger kombucha, or green tea                                                                                
  • 1 mango, peeled and seeded
  • 1⁄2 lime peeled and seeded
  • 1⁄2 lemon peeled and seeded                                                                                                            
  • 1⁄2 medium orange, peeled                                                                                                    
  • 2 cups ice cubes 

Directions 

  1. With a peeler or paring knife, carefully remove the peel and white pith from the fruits, leaving just the flesh. Place all ingredients into the container of a high-speed blender in the order listed above and secure the lid.
  2. Start the blender at its lowest speed, then quickly increase to its highest speed. Blend the ingredients for 1 minute or until desired consistency is achieved.

Serve: Pour the mocktail into glasses and garnish with a slice of lime or a sprig of mint for an extra touch of freshness. Enjoy your Kombucha Mango Mocktail immediately for the ultimate refreshing experience!

Benefits: This Kombucha Mango Mocktail is not only delicious but also packed with health benefits:

  • Kombucha provides probiotics, which are beneficial for gut health and digestion.
  • Mango is rich in vitamins and antioxidants, promoting immune function and skin health.
  • Citrus fruits like lime, lemon, and orange add a zesty flavor while providing vitamin C for immune support.

With just a few simple ingredients and a quick blend, you can enjoy the vibrant flavors and nutritional benefits of our Kombucha Mango Mocktail. Whether you’re looking for a revitalizing breakfast option, a midday pick-me-up, or a post-workout refresher, this mocktail is sure to hit the spot. Give it a try and elevate your daily routine with this delicious and nutritious beverage!

Beef Vegetable Soup

Ingredients

Sofrito:

  • 1 Tbsp avocado oil
  • 1/2 yellow onion chopped finely
  • 6 stalks celery chopped finely
  • 2 cloves garlic (pressed or finely chopped)

Soup:

  • 1 lb beef cubed (you can use any roast or stew meat you choose)
  • 5 to 6 stalks of celery chopped
  • 4 to 5 carrots chopped
  • 3 to 4 turnips, cut into 1/2“ cubes (alternately you can use sweet potatoes or regular potatoes if tolerated)
  • 2 to 3 golden beets, cut into 1/2“ cubes (or use more turnips, potatoes, or sweet potatoes)
  • 1 – 16 oz organic beef bone broth
  • 2 – 16 oz organic beef broth (alternately you can use organic beef bone broth)
  • 3 to 4 Tbsp  Spice hunters organic Mexican Season mix (or to taste)
  • Salt and Pepper to taste

Directions:

  1. In large pot add Sofrito ingredients and cook for 3-4 minutes. Add meat and brown (about 5-6 min.)
  2. Pour in beef broth and bone broth, set on medium heat, and cook until boil. 
  3. Turn it down to a simmer and add vegetables.
  4. Once vegetables are soft add the seasonings and cook for another 5 minutes.
  5. Remove from heat and serve.

Beef Taco Soup

Ingredients

Sofrito:

  • 1 Tbsp avocado oil
  • 1/2 yellow onion chopped finely
  • 6 stalks celery chopped finely
  • 2 cloves garlic (pressed or finely chopped)

Soup:

  • 1 to 2lb beef cubed or grass fed hamburger (you can use any roast or stew meat you choose)
  • 5 to 6 stalks of celery chopped
  • 4 to 5 carrots chopped
  • 3 to 4 turnips, cut into 1/2“ cubes (alternately you can use sweet potatoes or regular potatoes if tolerated)
  • 2 to 3 golden beets, cut into 1/2“ cubes (or use more turnips, potatoes, or sweet potatoes)
  • Fresh cilantro leaves to top
  • 1 – 16 oz organic beef bone broth
  • 2 – 16 oz organic beef broth (alternately you can use organic beef bone broth)
  • 1 to 2 cans organic petite diced tomatoes ( alternately you can use fresh diced tomatoes)
  • 3 to 4 Tbsp  Spice hunters organic Mexican Season mix (or to taste)
  • Salt and Pepper to taste
  • Toppings: I like to use salted plantain chips to top my taco soup or if you can tolerate tortilla chips

Directions

  1. In a large pot add sofrito ingredients and cook 3 to 4 minutes. Add meat and let brown (about 5-6 min.)
  2. Pour in beef broth and bone broth.
  3. Set on medium heat, cook until boil. 
  4. Turn it down to a simmer and add vegetables.
  5. Once vegetables are soft add seasonings and cook another 5 minutes.
  6. Remove from heat and serve.

Paleo Bone Broth with Turmeric Recipe

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Although many of us think of broths as a way to warm up in winter, this Paleo bone broth with turmeric is the perfect way to detox and stay nourished all year. With simple ingredients and barely any prep time, you can have a large batch of bone broth to use or freeze for recipes, or simply to enjoy on its own.

Bone broth has several healing benefits especially for those living with an autoimmune disease. Learn more about the benefits of bone broth including healing leaky gut, boosting your immune system, healthier hair, and more with our friends at Cognitune.

Equipment:

  • Roasting pan/baking sheet large enough to fit all of the bones
  • Crock pot/stock pot large enough to fit your bones in
  • 1 broth bag or you can use a piece of cheese cloth (for the vegetables)
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Ingredients:
  • 2 to 5 lbs chicken bones and chicken necks/backs, feet and liver
  • 1 to 2 Teaspoons Granulated Garlic and Onion
  • Black pepper
  • 3 to 4 bay leaves
  • sprig or two of thyme
  • 1 to 3 containers ( 32 oz. ea.) ready made organic chicken broth.
  • Filtered Water – enough to make sure the liquid in the pot covers the bones completely
  • 3 to 4 Carrots cleaned and cut in half
  • 1 to 2 yellow onion quartered (you can leave the skin on it contains nutrients and gives the broth a bit of color)
  • 4 to 5 stalks of celery cleaned and cut in half
  • 2 to 3 cloves of garlic
  • Himalayan Pink Salt to taste
  • 2 Tablespoons fresh Turmeric

Directions: 

  1. Preheat oven to 375 degrees
  2. Place bones on your baking pan season with salt pepper granulated onion and garlic and brown in the oven for 45 minutes to an hour, you can cook longer. The browner the bones the richer tasting the broth.
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  3. Remove bones from pan and place bones, vegetables, herbs and turmeric in cheese cloth or broth bag; make sure to tie your cheese cloth or broth bag into a tight sachet so nothing escapes
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  4. Add sachet to your pot along with the liquid
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  5. Bring pot to boil, and then reduce heat to a simmer
  6. Let simmer until the liquid has been reduced about 1/4, this will take about 6 to 10 hours on the stove or about 4 to 5 hours in a crock pot This recipe can also be used in an Instant pot, however cooking time will be much reduced.
  7. Remove from heat, add salt to taste and cool; You can then serve immediately or place into containers and freeze.

We like to use an* ice cube tray to freeze the bone broth in so that when we need it we’ll have it available quickly and only in the serving size we need. This is also a great idea for those of your who live alone or just want a quick pick me up during cold and flu season.

*When the broth is frozen then you can remove them from the ice cube tray and store in a zipper seal bag.  Each compartment in an ice cube tray holds about 2 ounces.

Making soup? Try our crackers to go on top. 

Mimosa

Ingredients:

Directions:

  1. Combine orange juice, pineapple juice, and sparkling water in a pitcher.
  2. Pour into champagne glasses.
  3. Garnish with an orange wedge. And a dollop of dairy-free Orange or pineapple sherbet

Serves 5

Moscow Mule

Ingredients:

Directions:

  1. Fill copper mugs 3/4 full of crushed ice.
  2. In a pitcher, mix together ginger beer, lime juice, and club soda.
  3. Stir. Pour into mugs.
  4. Garnish with a lime wedge.

Serves 4

The Best Paleo Burger

Ingredients:

  • 2 lbs lean grass-fed ground beef
  • 4 large cloves of garlic pressed
  • 1 medium yellow onion minced finely
  • Salt and pepper to taste
  • 2 Tbsp beef tallow, bacon fat, or avocado oil

Directions:

  1. In a large bowl, mix all ingredients together
  2. Form patties
  3. Cook to your desired doneness
  4. You might try add-in…
  • Bacon burgers – Diced bacon, minced onion, – top with cheese, tomato, onion, lettuce, and avocado
  • Teriyaki Burger  – Coconut aminos, minced ginger – top with lettuce and onion
  • Mexican Burger  – Bell Peppers, Chili Powder, tomato powder, oregano, cumin, cheese, lettuce, tomato, avocado, and jalapeño
  • Mediterranean Burger – Greek Oregano, basil, parsley, rosemary, thyme, dill, marjoram, cinnamon – top with red onions, pepperoncini, lettuce, and goats milk feta (omit if dairy-free) 

Espresso Float Martini

Ingredients:

  • 12 oz. Seedlip Spice 94 (you can purchase this non-alcoholic spirit at Total Wine)
  • 12 oz. cold brew concentrate
  • 12 tsp. honey simple syrup or to taste
  • Ice
  • Dairy-free vanilla or coffee-flavored ice cream (can use dairy if you can tolerate it)
  • coffee beans, or grated chocolate for garnish

Directions:

  1. Add Seedlip Spice 94, cold brew, and simple syrup to a large pitcher
  2. Add ice and stir.
  3. Strain into glasses.
  4. Top with a big scoop of vanilla ice cream and coffee beans, a sprinkle of freeze-dried coffee, and some grated chocolate (Serves 6)

Banana Pudding

Ingredients:

  • 13.5 ounces full-fat canned coconut milk divided
  • 2 teaspoons gelatin
  • 2 tablespoons honey or more to taste
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon Diamond Crystal kosher salt 
  • 1 (12 ounces) container of frozen whipped topping, thawed
  • 14 bananas, sliced
  • 1 to 2 boxes of Gluten-Free vanilla wafers

Pudding Directions:

  1. Pour ¼ cup of coconut milk into a bowl. Be sure to shake the can well first.
  2. Sprinkle the gelatin on top and whisk briskly to get rid of the lumps. Set the bowl aside.
  3. In a saucepan, over medium heat, add the remaining coconut milk and honey.
  4. Heat, stirring frequently, until the sweetened milk is steaming, Do not boil.
  5. Pour the hot coconut milk into the bowl with the gelatin/coconut milk mixture, and whisk well to combine.
  6. Add in the vanilla extract and salt and stir to combine.
  7. Refrigerate uncovered for 30 minutes, and then cover tightly until the pudding firms up, this step will take at least 2 hours.
  8. Store in the fridge for up to 4 days. 

Serving Directions:

  1. Before serving add the Whipped topping and whip the pudding with a hand mixer until light and fluffy.
  2. In a straight-sided bowl (other bowls will do too) Vanilla wafers, banana slices, and pudding (in that order) until all are used up.
  3. Refrigerate until firm, serve.