I used 1 room temp egg, 3/4 c. light olive oil, 1/4
cup organic coconut oil, squeeze of half a lemon, clove of garlic, s & p, a couple of torn basil leaves, and some crushed (bread dipping) Italian seasoning and it is so tasty!!!
Filling 3 cups organic Cashews soaked for a few hours and rinsed and air dried 3/4 cup organic Lemon or Lime Juice 3/4 cup Coconut Nectar 3/4
cup organic Coconut Oil 1/2 cup purified Water 1 tsp organic Vanilla 1/2 tsp Sea Salt
Ingredients: 1 cup all natural Organic Peanut Butter 1/4
cup organic Coconut Oil 1 1/3 cups (or approximately 4 scoops) unflavored Egg White Protein Powder (you can try other protein powders, but part of what holds this together so beautifully is the texture of this protein powder.
Non-stick cooking spray 1-1/2 cups whole wheat flour 1/4 cup cocoa powder 1/2 cup wheat germ 2 tablespoons ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2
cup organic coconut oil at room temperature 1/4 cup packed light brown sugar 4 medium rip bananas, mashed 2 tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4 cup water 2 large eggs 1/3 cup semisweet chocolate chips, finely chopped
1/3
cup organic coconut oil (I might try it with just a little less next time, though they firmed up great in the refrigerator)
Not exact matches
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or olive
oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3
organic apples
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml
coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1
organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g
organic, non-GMO cornflakes (optional)
1/4
cup (56 g) unsalted
organic grass - fed butter, slightly softened (or clarified butter or
coconut oil for strict paleo)
1
cup unsweetened shredded
coconut 1
cup almond flour 1/3
cup arrowroot flour 1 tablespoon cinnamon 1/2 teaspoons sea salt 1/3
cup coconut oil 1/3
cup water 1/3
cup maple syrup 1/2
cup organic Thompson raisins 1/2
cup chopped pecans
1 1/4
cups organic brown rice syrup 3/4
cup organic peanut butter * 2 tablespoons
organic virgin
coconut oil 6
cups brown rice cereal (gluten - free) 1/4
cup cacao nibs or dark chocolate chips (optional)
Carnitas Lard, pastured, with no additives — or bacon grease or refined, expeller pressed
coconut oil — or a combination (3 pints — or 6
cups) Pork, boneless, butt or shoulder, pastured (3 1/2 pounds) Sea salt Orange, fresh,
organic if possible (1) Cilantro (1 bunch)
Tacos: Butter, lard, duck fat, or refined, expeller pressed
coconut oil (2 - 3 TBS)-- where to buy
coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought
organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas,
organic, homemade or store bought (1 package) Cheese, grass - fed,
organic (4 oz)-- where to buy cheese Sour cream, grass - fed,
organic (1 container)
1/2
cup olive
oil, or
coconut oil 2
organic eggs 1/2
cup strong brewed coffee 1/2
cup unrefined sugar (you can do 3/4
cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1
cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed
oil (olive
oil, melted
coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
1 bunch
organic kale, washed and dried and torn into large pieces 3 tablespoons
coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3
cup coconut flakes
• 5 gala apples • 2/3
cup instant oats (I used instant toasted oats) • 1/8
cup dried blueberry (or naturally dried fruit of your choice) • 1/2
cup raw walnut halves • 2 tbsp Kelapo
coconut oil • 1/8
cup raw,
organic honey • 1 tbsp cinnamon • lemon wedge (NOT for the recipe)
WET INGREDIENTS 6 ripe bananas 1
cup coconut oil (cold pressed, non-refined) 2/3
cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1
cup coconut sugar 2 teaspoons raw
organic stevia (green powder) 1 3/4
cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4
cups organic tapioca starch 1 1/2 teaspoons
organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1
cup chopped Raw Live Walnuts (optional)
2 tablespoons butter, ghee, or
coconut oil 3 eggs 3/4
cup whole milk or
coconut milk 1/2
cup almond flour 1/4
cup arrowroot powder 2 tablespoons
coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2
cup fresh or frozen
organic blueberries
2 ripe bananas 3
organic eggs (or three flax / chia eggs for a vegan version) 3/4
cup organic gluten - free rolled oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1
cup oat milk (or other plant - based milk) +
coconut oil for frying
1/4
cup poppy seeds 1/2
cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2
cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2
cup powdered stevia * 1/4
cup raw cane sugar * 1/3
cup melted
coconut oil or grape seed
oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1
organic lemon
extra virgin olive
oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light
coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive
oil in a large soup pot on medium heat.
2
cups One Degree
Organics Sprouted Spelt Flour 1/3
cup One Degree
Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold
coconut butter or
coconut oil 3/4 to 1
cup almond or soy milk 1/2
cup raspberries Coarse sugar for sprinkling
I was pleasantly surprised at how simple to make they were, although the ingredients you'll need to add to the mix are a little different than traditional cookie mixes; you'll need 1/2
cup oil (I like Tropical Traditions
organic coconut oil, $ 16 at amazon.com), 1/4
cup applesauce and 1 tbsp vanilla extract.
I substituted expeller pressed
organic coconut oil for the grapeseed
oil and added 1/3
cup crushed pineapple with juice.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL
organic, grassfed butter or pure
coconut oil 1 pound pasture - raised,
organic chicken breasts, cut into 1/2» chunks 1 large
organic onion, diced 1 medium
organic red bell pepper, diced 3 - 4 ribs
organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves
organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded
organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
* 1/4
cup olive
oil (I used
organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde
coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2
cup organic, unbleached white flour * 1/2
cup white whole wheat flour (or whole wheat pastry flour)
4
organic eggs, 3 tablespoons
coconut sugar, 1 tablespoon vanilla extract, pinch salt, 3 drops DoTerra peppermint essential
oil, heaping half
cup of bittersweet chocolate chips and 1/3
cup coconut oil.
5
cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1
cup whole raw almonds 1/3
cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3
cup unsweetened applesauce 1/3
cup extra virgin olive
oil 1/4 c maple syrup 1/4
cup coconut palm sugar (or increase maple syrup to 1/2
cup) Zest of one
organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1
cup dried fruit of choice (raisins, cranberries, etc..)
For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2
organic eggs — 7 tablespoons
coconut oil — 1/2
cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2
cup finely diced rhubarb — 1/2
cup red currant — rhubarb compote
Coconut Almond Granola Recipe 2 cups old - fashioned rolled oats (gluten - free, if needed) 2 cups organic unsweetened coconut flakes 1 cup raw almonds, coarsely chopped 1/4 cup pure maple syrup 2 tablespoons melted virgin coconut oil 1/8 teaspoon kosher salt or fine s
Coconut Almond Granola Recipe 2
cups old - fashioned rolled oats (gluten - free, if needed) 2
cups organic unsweetened
coconut flakes 1 cup raw almonds, coarsely chopped 1/4 cup pure maple syrup 2 tablespoons melted virgin coconut oil 1/8 teaspoon kosher salt or fine s
coconut flakes 1
cup raw almonds, coarsely chopped 1/4
cup pure maple syrup 2 tablespoons melted virgin
coconut oil 1/8 teaspoon kosher salt or fine s
coconut oil 1/8 teaspoon kosher salt or fine sea salt
mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or more garlic powder (to taste) 2 - 3 teaspoons sage or more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons of pink salt or more (to taste) 1/2
cup coconut oil, or
organic, grass fed butter
FOR THE CAKE 1 1/4
cups sorghum flour Bob's Red Mill 1
cup brown rice flour Bob's Red Mill 1/2
cup tapioca flour Bob's Red Mill 1/4
cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4
cups sugar: evaporated cane juice (Trader Joe's
organic) 2/3
cup coconut oil (Trader Joe's
organic) 1 tablespoon ground golden flaxseeds (Nuts.com,
organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1
cup water 2 teaspoons vanilla extract Simply
Organic 1
cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's
Organic)
2 tbsp of lard,
coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I used
organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3
cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3
cups of chopped vegetables.
Ingredients 16 oz strawberries 1
cup dark chocolate chips 1 tablespoon
coconut oil 5.4 oz
coconut milk (BPA - free can or homemade) 1/4
cup organic powdered sugar
* 1/2
cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1
cup / 100 g rolled oats * 1/2
cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4
cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2
cup / 25 g unsweetened
coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4
cup / 60 ml honey, plus more for serving * 2 tablespoons
coconut oil or extra virgin olive
oil * 1/2
cup / 60 g chopped dried mango (I used
organic, unsweetened dried mango)
Ingredients: 1 banana / 5 or 6 strawberries, preferably frozen / 1/4
cup orange juice more or less, depending on how thick or thin you want it / 3 tablespoons Carrington Farms
Coconut Oil - liquefied / 3 tablespoons
organic whole milk vanilla yogurt / 3 ice cubes.
salt 2 large,
organic eggs 1/4
cup coconut oil 1 1/2
cups buttermilk 2 tsp.
1 1/2
cups lukewarm water 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4
cup coconut oil 1/4
cup honey 4 1/2
cups organic sprouted whole wheat flour, or any other flour 1 tablespoon active dry yeast Optional topping: sesame seeds, poppy seeds, anise seeds, dried rosemary or dill
1 1/2
cups well - mashed very ripe bananas (about 3 large) 1/2
cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3
cup coconut sugar 1/4
cup organic high - oleic, expeller - pressed safflower
oil 1 1/4 teaspoons vanilla 2
cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3
cup chopped walnuts 1/3
cup chopped pecans
1 can
organic pinto beans rinsed 1
cup vegetable or chicken stock (I make mine in the crockpot and freeze it in 1
cup containers) 1/4
organic onion diced 1/2 -1 tsp Cumin 1 tsp Ancho Chili Pepper 1/2 -1 tsp Aleppo Pepper 1/2 tsp Expote 1 tsp Cilantro 1 tsp Virgin
Coconut Oil Salt and Pepper to taste
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon
organic coconut oil (the recipe calls for grapeseed
oil but I prefer
coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2
cups coconut milk (I used one can of
organic «whole»
coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
1 3/4
cups whole wheat pastry flour 1/4
cup unsweetened shredded
coconut 1 stick of butter, at room temperature 1
organic egg 1/4
cup olive
oil 3/4
cup unrefined sugar 1/2 teaspoon aluminum free baking powder Zest two limes Juice of two limes
2 1/4
cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1 tbsp cinnamon 1/8 tsp sea salt 1
cup evaporated cane sugar 1/4
cup maple syrup 1/3
cup coconut oil 1 large
organic egg 1/4
cup water 3 tbsp finely chopped ginger root 3/4
cup dried, sweetened cranberries 2/4
cup semi-sweet chocolate chips
Almond Flour Pumpkin Muffin Recipe 1 1/4
cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated cane sugar 1 tablespoon melted virgin
coconut oil 1/2
cup pure pumpkin puree 1 teaspoon pure vanilla
FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated
oil version preferred (Follow Your Heart brand is
organic) 1 tsp vanilla 1/2 tsp almond extract 1/2
cup powdered sugar or more, to taste 1
cup unsweetened shredded
coconut
For the stew: * 1 tablespoon
organic coconut oil or olive
oil * 1 large sweet potato, peeled and diced * 1 zucchini, chopped * 1 green pepper, chopped * 1 red pepper, chopped * 1/2
cup water (or fish stock) * 3/4
cup organic whole
coconut milk * 1/2
cup chopped green onion (bottom parts only)- for garnish * 1/2
cup cilantro, chopped - for garnish
3/4
cup organic pecans or walnuts 2 - 3 tablespoons
organic nut butter of choice (we like cashew butter) 1 tablespoon melted
organic coconut oil 2
cups pitted
organic Medjool dates 1/4
cup organic cacao powder (or carob powder — you may want to add a bit of sweetener if using carob) 1 teaspoon
organic vanilla extract 1 teaspoon
organic cinnamon pinch of salt 1/3
cup organic shredded
coconut (optional)
Ingredients 1 1/2
cups almond flour 1/2
cup organic cane sugar 1/4
cup brown rice flour 3 tablespoons arrowroot powder 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2
cup coconut oil, plus extra for brushing 1/4
cup hot water 2 teaspoons pure vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water
Organic powdered sugar for dusting
3 overripe
organic bananas 1/2
cup of gram flour (chickpea flour) 1/2
cup of gluten - free muesli 1/2
cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2
cup of
coconut sugar 1/2
cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of
coconut oil 2 tbsp nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
1/2
cup desiccated
coconut 1/2
cup raw brazil nuts pinch pink Himalayan salt 5 medjool dates, pitted zest of 1
organic lemon (see note above) 1 Tbsp
coconut oil, gently melted (see note below)