Pea Protein Bread

Ingredients:

1 C Pea Protein Powder
3/4 C Almond Flour
6 Tbs Flax Meal
1/2 tsp Salt
1/2 tsp Baking Soda
8 Eggs
Everything Bagel Seasoning

Directions:

Preheat oven to 350 degrees F.

Line a loaf pan with parchment paper.

In a large bowl, whisk together protein powder, almond flour, flax meal, salt and baking soda.

Pulse eggs in a blender until slightly foamy/bubbly (or hand-mix until this point).

Stir eggs into dry ingredients until just combined.

Scoop dough into prepared loaf pan. Sprinkle top with seasoning.

Bake for 45 minutes.

Remove from oven. Remove from pan. Allow to cool 5-10 minutes before slicing thinly into about 20 slices.

* Adapted from http://insidekellyskitchen.com/recipe/perfect-protein-bread

Grain-Free Butternut Squash Pancakes

Ingredients:

1/2 C Buckwheat Flour
1/4 C Quinoa Flakes
2 T Tapioca Flour
1 t Baking Powder
1/2 t Pumpkin Pie Spice or Ground Cinnamon
1/4 t Sea Salt
1/2 C Unsweetened Almond Milk (or other non-dairy milk)
1 Large Egg
1/4 C Butternut Squash Puree (or pumpkin puree)
1 T Melted Coconut Oil
1 Scoop Now Organic Better Stevia
1 t Vanilla Extract

Directions:

Combine all ingredients. Add a little extra almond milk if mixture is too thick.

Cook as you would any pancake 1/4 C of batter per pancake.

Yield: 6 Pancakes (2-3 servings)

Note: Recipe can be doubled or tripled and leftover pancakes frozen for later!

* Adapted from https://www.simplyquinoa.com/banana-buckwheat-quinoa-pancakes/

Summer Slaw

Ingredients:

4-5 C Cole Slaw Mix (or 3 parts shredded cabbage to 1 part shredded carrots)
1 T Apple Cider Vinegar
1/2 C Primal Kitchen Avocado Oil Mayonnaise
1 1/2 C Cooked, Drained Beans (kidney, black, pinto...you choose!)
1 t Celery Seed
1 t Dill Weed
1/2 t Salt, or to taste
1/4 t Pepper

Directions:

Combine all ingredients. Cover and chill for at least two hours in refrigerator or overnight. Check to see if more salt is needed before serving.

* Variations: Add diced radishes, sliced black olives, or diced red onion! Try using two colors of cabbage!

Sugar-Free Pumpkin Spice Chocolate Bread

Ingredients:
1 C Organic Pumpkin Puree
1/2 C Organic Coconut flour
5 Free-Range Eggs
1/4 C Melted Organic Coconut Oil
1 T Pumpkin Pie Spice
1/3 C Coconut Cream (from a can, mix contents together before measuring)
1 t Vanilla Extract
1 t Baking Powder
1/4 t Organic Stevia (where stevia is the only ingredient, not a blend)
1/2 C Sugar-Free 100% Cacao Baking Dark Chocolate Chips
Pinch of Sea Salt

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased (with coconut oil) 8x8 pan. Bake for 25 minutes or until set.

Enjoy warm, room temperature or chilled! Would be good with vegan butter melted on top or some kind of whipped topping.

Everything (but the Bagel) Seasoning

Ingredients:

1 T Himalayan Fine Sea Salt
1 T Dried Granulated Onion
1 T Dried Granulated Garlic
1 T Black Sesame Seeds
1 T White Sesame Seeds
2 T Poppyseeds

Directions:

Combine in a jar of your choosing. Shake before each use.

My favorite way to use this is sprinkled on chicken before it is baked!

* Adapted from https://www.savoringthegood.com/everything-but-the-bagel-seasoning/

Almond Flour “Dinner Rolls”

Ingredients:

1/2 C Extra-Virgin Olive Oil
2 C Almond Flour
8 Eggs
1 t Baking Powder
1/2 t Salt

Directions:

Preheat oven to 375 degrees F.

Grease or line a standard muffin tin.

In a medium bowl, thoroughly mix together all ingredients.

Divide batter evenly into prepared muffin pan.

Bake for about 12 minutes or until done.

Remove from oven and carefully remove muffins to cooling rack.

Enjoy at room temperature or refrigerate or freeze for later!

Cashew Lemon Coconut Keto Bombs

Ingredients:

1 C Organic Raw Cashew Butter (made from only cashews with no added oils)
1/2 C Organic Extra-Virgin Coconut Oil
1 t Organic Vanilla Extract
1/4 t Organic Lemon Extract
1/8 t Fine Himalayan Sea Salt
2 C Organic Unsweetened Coconut Flakes

Directions:

In a medium saucepan over medium-low heat, melt together cashew butter and coconut oil, stirring occasionally.

Once the mixture is smooth, remove from heat. Stir in vanilla extract, lemon extract, sea salt and coconut flakes.

Place pan on a hot pad in the refrigerator until mixture firms up enough to scoop out.

Line a half-size baking sheet or two quarter-size baking sheets with unbleached parchment paper.

Using a melon-baller (or two spoons), scoop about a tablespoon of mixture at a time onto prepared baking sheet(s).

Refrigerate sheet(s) until keto bombs are firm. Transfer into an airtight container and store in the refrigerator.

Yield: About 24 servings

Chickpea Fritters

Ingredients:

1 C Chickpea (Garbanzo) Flour
1/2 t Sea Salt
1/4 t Baking Soda
1/4 t Ground Cumin
1/4 t Ground Coriander
1/8 t White Pepper
1/2 t Garlic Powder
1/4 t Onion Powder
2 t Lemon Juice
1/2 C Hot Water
About 1/4 C Olive Oil for frying

Directions:

In a small bowl, whisk together chickpea flour, salt, baking soda, cumin, coriander, white pepper, garlic powder and onion powder.

Stir in lemon juice and hot water until a dough is formed.

Heat oil in a small saucepan over medium heat. Once oil is hot, form balls or patties from dough. Fry on each side about two minutes. Do not crowd pan, fry in batches.

Drain on paper towels and serve as soon as possible!

Yield: About 10 small patties, serves 3-5 people

* Adapted from https://www.fifteenspatulas.com/chickpea-fritter-puffs/

Unsweetened Dairy-Free Almond Flour Pancakes

Ingredients:

1 C Almond Flour
1/4 t Salt
1/4 t Baking Powder
1/4 C Unsweetened Cashew Milk
2 Eggs, beaten

Directions:

Thoroughly combine all ingredients in a medium bowl.

Preheat a frying pan over medium-low heat. Use cooking oil of your choice or lactose-free ghee if that is ok for you.

Cook as you would any other pancake!

Avocado Oil Vinaigrette

Ingredients:

1/4 C Avocado Oil
1 T Apple Cider Vinegar
2 T Dijon Mustard
Salt and Pepper, to taste

Directions:

Combine all ingredients in a small mason jar. Screw lid on securely and shake until ingredients are combined.

Serve immediately or store in refrigerator. Shake again as needed.

*Adapted from https://www.foodnetwork.com/recipes/avocado-oil-vinaigrette-3660298

Slow-Cooker Chicken and Navy Bean Soup

Ingredients:

1 lb Navy Beans, rinsed (and soaked overnight, if desired)

8 C Homemade or Quality Chicken Broth

2 C Pre-Cooked Chicken, diced or shredded

2 T Olive Oil

1/2 t Granulated Garlic

3 T Dried Minced Onion

1/2 lb Carrots, peeled and sliced

6 Celery Stalks, sliced

1 Bay Leaf

1 T Fresh Rosemary (or 1 t Dried Rosemary)

1/2 T Fresh Thyme (or 1/2 t Dried Thyme)

1/2 t Smoked Paprika

1/2 t Ground Black Pepper

2 t Sea Salt (plus more to taste)

Directions:

Combine all ingredients in slow-cooker and cook on low for 8 hours. 

Taste for salt and add more if needed. 

Serve with fresh rolls or cornbread!

* Adapted from https://www.happy-mothering.com/02/recipes/slow-cooker-navy-bean-soup/

Pork or Turkey Breakfast Sausage

Ingredients:

1 t Salt

1/2 t Dried Parsley

1/4 t Rubbed Sage

1/4 t Ground Black Pepper

1/4 t Dried Thyme

1/8-1/4 t Crushed Red Pepper Flakes

1/4 t Ground Coriander

1 lb Ground Pork or Ground Turkey

Directions:

In a small bowl, combine all herbs and spices. Stir well. 

Place ground meat in a large bowl. Pour spice mixture into meat and use a fork to stir and combine. 

Use immediately or cover and refrigerate up to overnight. 

Cook in skillet over medium heat or as you would any ground sausage. 

Note: For hot sausage, add 1/4-1/2 t Cayenne Pepper. 

* Adapted from http://www.geniuskitchen.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

Simple and Delicious Prime Rib Roast

Ingredients:

Prime Rib, bone-in and tied with butcher's twine

Olive Oil

1 T Dried Thyme

1 T Dried Rosemary

1 T Black Pepper

1 T Onion Powder

1 T Garlic Powder

3 T Kosher Salt

Directions:

If frozen, thaw prime rib overnight in refrigerator. 

Set out meat four hours prior to cooking. 

In a small bowl, combine thyme, rosemary, pepper, onion powder, garlic powder and kosher salt. 

Place meat in a roasting pan on top of a rack, bones on the bottom. 

Cut 1/2-inch deep slits across top of meat about 2 inches apart. 

Rub entire surface and sides with olive oil. 

Rub and press seasoning mixture all over meat including inside slits. Reserve extra for next time. 

Let meat rest while preheating oven to 500 degrees F. 

For every pound of prime rib, cook 5 minutes at 500 degrees then (on next to lowest oven rack and without ever opening oven door) turn off heat and keep oven door shut for 2 hours. 

Remove from oven and use a meat thermometer to ensure meat has reached desired temperature. 

Allow to rest for ten minutes before slicing and serving. 

* Adapted from https://foodieandwine.com/melt-in-your-mouth-prime-rib-recipe/

Whole Grain Spelt and Rye Bread

Ingredients:

9.3 oz Spelt Flour

9.3 oz Rye Flour

0.2 oz Dry Active Yeast

1 T Sea Salt

12.7 fl oz Warm (105 degree F) Water

Pumpkin Seeds

Directions:

Combine spelt, rye, yeast, salt and most of the water in a large bowl. 

Stir until it forms a sticky dough. Add the rest of water slowly while stirring if needed. 

Cover the bowl with a damp dishcloth and allow to rise for two hours. 

Preheat oven to 430 degrees F. 

Grease a standard loaf pan. 

Pour/scoop the dough into the prepared pan. Slash the top of the loaf five times with a sharp knife. 

Sprinkle on pumpkin seeds and press in gently with a spoon. 

Bake for 20 minutes at 430 degrees F and then reduce temperature to 350 degrees F for an additional 25-30 minutes or until done. 

Remove from oven and allow to cool in loaf pan for 5-10 minutes before removing to cooling rack. Cool completely before serving. 

Yield: 1 Loaf

* Adapted from http://simpleveganblog.com/easy-rye-and-spelt-bread/

Sweet Potato and Rutabaga Mash

Ingredients:

4 Medium-Large Sweet Potatoes, peeled and cut into chunks
1 Large Rutabaga, peeled and cut into chunks
1/2 C Butter
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t Dried Parsley
1/2 t Salt, plus more to taste
Black pepper, to taste

Directions:

In a large pot, bring water to a boil and add a few pinches of salt.

Beginning with Rutabaga, add chunks to boiling water, reduce heat to medium-high and cook for ten minutes. Add sweet potato chunks and continue cooking until everything is tender.

Drain water and return to pot. Add butter, onion powder, garlic powder, Parsley, salt and pepper. Use a potato masher to mash to desired consistency.

Add more salt and pepper, to taste. Serve topped with more butter.

* Adapted from https://paleoleap.com/sweet-potato-rutabaga-mash/

Mashed Rutabaga

Ingredients:

3 lbs Rutabagas, peeled and cut into chunks

2 t Salt, divided

1/2 C Butter

1/2 t Black Pepper

Directions:

In a large saucepan, cover rutabaga chunks with water and add 1 t salt. 

Bring to a boil, reduce heat and cover. Simmer for 25-30 minutes or until tender. 

Drain. 

Mashed with the butter. Stir in salt and black pepper, to taste. 

Garlic and Herb Prime Rib Roast

Ingredients:

6-8 Pound Beef Rib Roast

8 Garlic Cloves, minced

2 T Fresh Thyme (or 2 t Ground Thyme)

2 T Minced Fresh Rosemary (or 2 t Dried Rosemary)

1 T Salt

1/2 T Ground Black Pepper

Olive Oil

Directions:

Place roast fat-side-up in roasting pan. 

Trim fat if needed. 

Cut five 1/2-inch deep slits in top of roast. 

In a small bowl, combine garlic, thyme, rosemary, salt and pepper. Add enough olive oil to make a paste. 

Rub paste all over the top of the roast and press down into slits. Allow to rest for 1 hour. 

Preheat oven to 450 degrees. 

Bake for 20 minutes then reduce temperature to 350 degrees. 

Cook until internal temperature reaches 135-140 degrees, about 70-90 minutes. Cover with foil if roast begins to get too brown. 

Remove from oven and let rest, covered loosely by foil, for 15-20 minutes before slicing and serving. 

* Adapted from http://www.williams-sonoma.com/recipe/garlic-herb-standing-rib-roast.html

Lacto-Fermented Eggs

Ingredients:

Hard-boiled Eggs, peeled and at room temperature

5 Garlic Cloves (per dozen eggs)

Fresh or Dried Dill Weed or Flowers

Kosher Salt, iodine-free

Filtered Water

1 T Liquid Whey, optional 

Directions:

Choose a swing-top jar large enough to hold your eggs but do not fill higher than the shoulder of the jar. 

In the bottom of the jar place a little more than half of your garlic and dill. 

Fill jar with eggs adding in the rest of the garlic and dill as you go. 

Measure 1 t Kosher salt per 2 cups of water. Mix to dissolve the salt. Stir in whey, if desired. 

Pour salt brine over eggs leaving about an inch of head space. 

Set jar in a cool place for about three days or to taste. Bubbles will be evidence of the fermentation process. 

Once eggs are done they can be stored in the refrigerator for up to two months. 

* Adapted from http://naturalfamilytoday.com/nutrition/true-pickled-eggs/

Buckwheat Crepes

Ingredients:

2 C Buckwheat Flour

2 t Kosher salt

3 1/3 C Water

1 Egg, beaten

Directions:

In a large bowl, combine flour and salt. 

Add water about a cup at a time stirring thoroughly after each addition.  

Mix in egg. 

Refrigerate for 1 hour. 

In a greased medium skillet on low-medium heat pour batter (to about the size of a soft corn tortilla). 

Cook until the crepe looks dry in the middle. Turn and cook a little longer.

Repeat until all crepes are cooked. 

Serve with fruit, honey, nut butters etc. 

Freezes well. 

Yield: About 15 crepes

* Adapted from http://wholenewmom.com/recipes/gluten-free-wraps-buckwheat-galettes-buckwheat-pancakes-vegan/

World's Simplest Banana Pancakes!

Ingredients:

1 large ripe banana
2 large eggs

Directions:

Mash banana until creamy. Mix in eggs. Cook in frying pan! That's it!

* From http://www.blogilates.com/recipe-index/100-natural-pancakes-recipe-gluten-free-flourless-low-calorie#