Gut Healing Vegetable Stock

• Author: Alison Murray
• Recipe type: Stock
• Cuisine: Dairy-free, egg-free, gluten-free, grain-free, nut-free, soy-free, wheat-free, paleo, vegan.
• Yields: 8 cups
• Courtesy: Om Nom Ally

Ingredients

• • 1 tbsp coconut oil
• • 2 large onions, chopped
• • 2 medium leeks, white parts only, rinsed and sliced thinly
• • 4 cloves garlic, peeled and minced
• • 3 medium carrots, peeled
• • 1 cup mushrooms (shiitake preferred), sliced
• • 2 celery stalks with leaves, sliced
• • 1 tbsp apple cider vinegar
• • 2-3 bay leaves
• • Herbs: 1-2 springs of thyme or rosemary (optional)
• • 3-4 L water (see notes)

Instructions

• • Optional Step: Heat coconut oil in a large stock pot, and saute vegetables over medium high heat until softened, about 5 minutes.
• • Combine vegetables, apple cider vinegar, water bay leaves and herbs (if using) and bring to a boil. Lower heat to simmer and cook stock, uncovered, over a low heat for 40-50 minutes.
• • After cooking time has elapsed, take stock pot off the heat and use a slotted spoon to remove solids. Pour stock through a fine mesh sieve lined with cheesecloth into a large glass bowl or container, discarding remaining solids. Portion stock into containers of 250 or 500ml volume and allow to cool completely before storing in the fridge or freezer.
• • Stock may be refrigerated for up to one week, or frozen for up to three months. Ensure there is plenty of head room in storage containers for expansion when frozen.

Notes

• Using less water gives you a more concentrated vegetable stock, while using more water makes a lighter-flavoured version.
• If you currently experiencing symptoms of IBS or Fructose Malabsorption, it would be preferable to start with a lighter-flavoured stock (using the whole 4L of water) and experiment with using half stock and half water in your soups, stews or braised recipes.

Beef Bone Broth

• Author: Alison Murray
• Recipe type: Stock
• Cuisine: Dairy-free, egg-free, gluten-free, grain-free, nut-free, soy-free, wheat-free, paleo, vegan.
• Yields: 8 cups
• Courtesy: Om Nom Ally

Ingredients

• Beef Bone Broth
• • 3 pounds grassfed beef soup bones (I get mine from our milk farmer – ask around at farmers markets!)
• • 1 onion, coarsely chopped
• • 2-3 large carrot, coarsely chopped
• • 2-3 celery stalks, coarsely chopped
• • ¼ cup apple cider vinegar (ACV) (Since it is heated up I don’t worry about it being raw but I do opt for organic.)
• • Filtered cold water

• Chicken Bone Broth
• • 1-3 carcasses/bones from cooking your pastured chicken(s)
• • Leftover carrots, celery, onion pieces from cooking your chicken or from scraps throughout the week (you can use fresh too)
• • ¼ cup apple cider vinegar (ACV) (Since it is heated I don’t worry about it being raw, but I do opt for organic)

Instructions

• Beef Bone Broth
• • Roast the raw bones in a 400 degree oven for an hour.
• • Put the roasted bones, veggies, and ACV into your crockpot or oven roaster and fill with water to cover the bones by an inch-ish.
• • Let the mixture sit for 30-60 minutes. DO NOT TURN THE HEAT ON YET. This allows the vinegar to extract minerals from the bones.
• • Turn the crockpot on low or oven roaster at 200-225 degrees for 24-36 hours.
• • Strain the broth. Store in the fridge up to 7 days, in the freezer 3-6 months, or deep freezer up to a year. Let the broth come to room temp before putting in the freezer. Leave the top off for 24 hours to freeze if you are storing in glass jars in the freezer to allow for expanding (or you will be very sad to see your cracked jar in a few days!).

• Chicken Bone Broth
• • Put everything into your crockpot or oven roaster and fill with water to cover the bones by an inch-ish.
• • Let the mixture sit for 30-60 minutes. DO NOT TURN THE HEAT ON YET. This allows the vinegar to extract minerals from the bones.
• • Turn the crockpot on low or oven roaster at 200 degrees for 24-36 hours.
• • Strain the broth. Store in the fridge up to 7 days, in the freezer 3-6 months, or deep freezer up to a year. Let the broth come to room temp before putting in the freezer. Leave the top off for 24 hours to freeze if you are storing in glass jars in the freezer to allow for expanding (or you will be very sad to see your cracked jar in a few days!).

Notes

Grain Free Everything Dough {Dairy Free}

• • Author: Ester Perez
• Recipe type: Dough
• Cuisine: Dairy-free, gluten-free, grain-free, nut-free, soy-free, wheat-free
• Yields: 4 servings
• Courtesy: Nuture My Gut

Ingredients

• • 1 cup blanched almond flour
• • 1 1/2 cups tapioca flour plus more for dusting
• • 3/4 cup potato starch
• • 1 teaspoon xanthan gum (Authentic Foods brand is grain-free & corn-free)
• • 1/2 teaspoon salt
• • 1 egg white
• • 1 Tablespoon olive oil or palm shortening
• • 1/2 cup warm water
• • 1 Tablespoon honey
• • 1 Tablespoon active dry yeast

Instructions

• • In a small bowl, stir together warm water, honey and yeast. Stir well and set aside for 2-3 minutes for yeast to activate.
• • In a mixing bowl, whisk together almond flour, tapioca flour, potato starch, xanthan gum and salt. Whisk until all lumps are removed.
• • Mix in yeast mixture, egg white and shortening until well combined. Dough should be soft like play dough.
• • Cover dough with a towel until ready to use. Can be used for making pizza, pita pockets, cinnamon rolls and hand pies.

Notes

• When measuring flour, scoop the flour with a spoon and into your measuring cup. Level off excess flour. If your dough is too dry, add a bit more warm water until it is the texture of play dough.
• The nutrition label below is showing for 4 servings.

Paleo Chocolate Cake

• Author: Ashley Thomas
• Recipe type: Dessert
• Courtesy: My Heart Beets

Ingredients

• • 1 cup almond flour
• • ½ cup raw cacao powder
• • ¼ cup sifted coconut flour
• • 1 teaspoon baking soda
• • ½ teaspoon salt
• • ½ cup maple syrup
• • ½ cup ghee or grassfed butter (1 stick), melted
• • 4 eggs, room temperature
• • ½ cup dairy-free chocolate chunks

Instructions

• • In a small bowl combine the dry ingredients (almond flour flour, cacao, coconut flour, baking soda and salt).
• • Add the maple syrup, melted butter and mix well.
• • Then, add the eggs and mix well.
• • Stir in the chocolate chunks and spoon the batter into two greased 6-inch round cake pans.
• • Bake at 350° for 35-45 minutes or until toothpick inserted into center comes out clean.
• • Remove the cake from the oven and place it on a wire rack to cool.

Notes

• Frosting Ingredients
• • 1 (10 ounce) package of dairy-free chocolate chips
• • 4 tablespoons ghee or grassfed butter
• • 1 tablespoon maple syrup, to taste

• Frosting Instructions
• • Melt the chocolate using the double boiler method (glass bowl over pot with simmering water).
• • As the chocolate begins to melt, add the ghee and maple syrup. Mix until smooth.
• • Remove the chocolate from heat, allow it to cool slightly, then pour it on top of the cooled cake.

Paleo Almond Joy Cookies

• Author: The Health Nut Mama
• Recipe type: Dessert
• Courtesy: The Health Nut Mama

Ingredients

• • 1 14 Oz. bag semi-sweet Enjoy Life Mini Chocolate Chips
• • 2 Cups Unsweetened Shredded Coconut
• • ⅔ Cup Sliced Almonds
• • 1 Can full-fat Coconut Milk
• • 4 Tbsp. raw Honey
• • Dash or two of Sea Salt (optional)

Instructions

• To make Sweetened Condensed Milk:
• • Pour 1 can full-fat coconut milk into small saucepan
• • Add raw honey & stir
• • Simmer on low & stir occasionally until reduced (approx. 15-25 min. or until milk turns a light beige in color, reduces & thickens)
• • Let cool

• To make Cookies:
• • Preheat oven to 325F
• • Mix coconut, almonds, chocolate chips & sweetened condensed coconut milk
• • Use an ice cream scoop, or spoon to scoop out round balls
• • Put on baking sheet lined with parchment paper
• • Wet fingers with water (to keep them from sticking) & shape & flatten the balls on top. You want to pack them tight so that it sticks together. Whatever shape you form is how they will turn out. You want them kinda thick, about an inch.
• • Bake for 15-20 min or until golden brown
• • Let cool & store in airtight container. Enjoy!

Notes

Raspberry Thumbprint Cookies

• Author: Texanerin
• Recipe type: Dessert
• Cuisine: grain-free, gluten-free, dairy-free
• Yields: 32 Cookies
• Courtesy: Texanerin

Ingredients

• • 2 cups (200 grams) blanched almond flour(called ground almonds in other countries)
• • 1/4 cup (34 grams) coconut flour, sifted if lumpy
• • 1/2 cup (100 grams) raw or granulated sugar
• • 1 teaspoon baking powder
• • 1/8 teaspoon salt
• • 7 tablespoons (98 grams) coconut oil, melted and cooled slightly
• • 1 large egg, room temperature
• • 1 teaspoon almond extract
• • 1/3 cup (100 grams) raspberry jam or jam of choice
• • 1/2 cup (85 grams) white chocolate for piping, optional (omit for dairy-free)

Instructions

• • In a medium bowl, stir together the almond flour, coconut flour, sugar, baking powder and salt.
• • In another medium bowl, stir together the coconut oil, egg and almond extract.
• • Add raw honey & stir
• • Add the flour mixture to the wet mixture and stir just until combined. The dough will feel quite wet. Let sit for 10 minutes, which allows the coconut flour to absorb the liquid.
• • Preheat the oven to 350 °F (175 °C) and line a cookie sheet with a piece of parchment paper.
• • Roll the dough into 1" balls and place 2" apart on the prepared cookie sheet. The dough will feel quite greasy but this is okay.
• • Using your thumb, make an indentation about 3/4 of the way down into each cookie. You may want to re-form the edges a little to make them prettier.
• • Fill each indentation with 1/2 teaspoon of jam. Be sure not to overfill them.
• • Bake for 8 minutes or until the cookies have barely started browning on the bottom.
• • Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
• • Pipe with white chocolate, if desired.
• • Refrigerate in an airtight container for up to 4 days.

Notes

• If you use unrefined coconut oil, these will likely have a coconut taste to them. With refined coconut oil, there will be no coconut taste.

Three Ingredient Coconut Cookies

• Author: Oh That's Tasty
• Recipe type: Dessert
• Cuisine: Paleo, AIP, gluten-free, grain-free, dairy-free, and sugar-free
• Yields: 8 Cookies
• Courtesy: Oh That's Tasty

Ingredients

• • 1 VERY ripe banana (the peeling should be almost completely dark; more than the one shown above)
• • 2/3 cup finely shredded unsweetened dried coconut (measured after shredding)
• • 1/2 cup (100 grams) raw or granulated sugar
• • 1/4 teasp. (or just a small splash) vanilla extract
• • optional: add chocolate chips and/or nuts, if those fit in with your diet

Instructions

• • Preheat oven to 350 F.
• • If your coconut isn’t already finely shredded, break it down in a blender or food processor. It should be about the fineness of instant oatmeal (the stuff that comes in individual packets and cooks in 1 minute).
• • In a small bowl, mash the banana a little, add the vanilla, and continue to mash until thoroughly mashed. Then stir in the coconut till all is combined.
• • It should look like coarsely mashed potatoes. It may be a little wet, or fairly dry, depending on the banana.
• • Using about 2 Tablespoons per cookie, scoop or roll them into balls and place on a parchment-line cookie sheet. Then, using a fork, gently mash them down crossways, like you would for traditional peanut butter cookies.
• • Place the cookie sheet in the middle rack of the oven, and bake for 11 minutes. Check the cookies: they should be just starting to show bits of brown around the edges.
• • Then put them back in the oven and change the oven setting from bake to broil.
• • Continue baking and watching carefully for another one to four minutes. If, after two minutes, they’re not browning on the top, you may move the sheet up to a higher rack, but watch them constantly with the door slightly open, because they can burn quickly. You’re just looking for them to brown in places.
• • There may be a few small too-done places, but those are easy to pick off.
• • Let the cookies, which will be very soft, cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
• • Let cool just long enough to comfortably handle... and eat!
• • They can be kept in an airtight baggie or container, either at room temp or in the fridge.

Notes

Grain-Free Apple Crisp

• Author: Erika at Living Well Mom
• Recipe type: Dessert
• Cuisine: Paleo, AIP, gluten-free, grain-free, dairy-free, and sugar-free
• Yields: 8 Servings
• Courtesy: Living Well Mom

Ingredients

• • 4 apples
• • 2 tsp lemon juice
• • 1 Tbsp vanilla extract, divided
• • 1 Tbsp cinnamon, divided (I use Saigon cinnamon)
• • ½ tsp nutmeg
• • 1 cup almond flour - I use this
• • ¼ cup coconut oil
• • ½ cup pecans, chopped

Instructions

• • Preheat your oven to 400 degrees.
• • Core, peel, and thinly slice the apples. Toss the apples with the lemon juice and 2 tsp vanilla extract. Add 2 tsp cinnamon, and nutmeg and toss again. Place in an 8x8" baking dish.
• • Melt the coconut oil, then mix in the almond flour, pecans, and 1 tsp cinnamon.
• • Sprinkle over the apples, then sprinkle the remaining 1 tsp vanilla extract over everything.
• • Bake at 400 degrees for 20 minutes covered, then another 10-20 uncovered. The apples should be somewhat soft and bubbling when it's finished.

Notes

Sauerkraut Salad

• Author: ???
• Recipe type: Salad
• Cuisine: Paleo, AIP, gluten-free, grain-free, dairy-free, and sugar-free
• Yields: 4 portions
• Courtesy: ???

Ingredients

• • 1 Quart sauerkraut; DO NOT drain
• • 3 Cups Shredded Carrots
• • ½ Cup Diced Onion
• • ½ Cup Diced Celery
• • ½ Cup Diced Green Pepper

Instructions

• • Mix together.
• • Heat together.
• • Add 1 Cup Apple Cider Vinegar
• • Bring to boil.
• • Refrigerate overnight.

Notes

Paleo Granola

• Author: Chris Scheuer
• Recipe type: Breakfast, Snack
• Cuisine: Paleo
• Yields: 7.5 Cups
• Courtesy: The Cafe Sucre Farine

Ingredients

• • 2 cups blanched, sliced almonds
• • 1 cup pecans
• • 1 cup chopped walnuts
• • 1 cup sunflower seeds
• • 1 cup pepitas (shelled pumpkin seeds)
• • ¼ cup sesame seeds
• • ¼ cup ground flax seed or flax seed meal, you can also use almond meal in place of the flax
• • ¾ cup unsweetened coconut flakes
• • ½ cup honey
• • 6 tablespoons coconut oil
• • 1 teaspoon vanilla
• • 1 teaspoon cinnamon
• • ½ teaspoon cloves
• • ½ teaspoon ground ginger
• • ½ teaspoon sea salt or kosher salt
• • ¾ to 1 cup dried cranberries, raisins or other dried fruit

Instructions

• • Preheat oven to 275˚F. Lightly grease a sheet pan or, for easy clean up, line a sheet pan with parchment paper or foil. If you use foil, lightly grease it.
• • Combine all the nuts and seeds as well as the coconut in a large bowl.
• • Over low heat, combine honey and coconut oil until heated through. (You can also heat the honey and coconut oil in the microwave on high heat for 90 seconds.) Remove from heat and stir in vanilla, cinnamon and cloves, ginger and salt.
• • Pour over nut/seed mixture and mix well. Be sure to scrape all the good honey/oil mixture that’s left in the bowl. Spread mixture onto prepared baking sheet.
• • Bake for about 45- 60 minutes or until golden brown, stirring every 15 minutes to keep granola at the edges of the pan from burning. Watch carefully after 45 minutes as ovens vary. Once the granola is a nice golden brown, remove it from oven and allow to cool.
• • Add dried fruit after granola has cooled.

Notes

Cheesy Spinach Stuffed Chicken Breast – Keto

• Author: Mellissa Sevigny
• Recipe type: Dinner
• Cuisine: Italian
• Yields: 4 stuffed breasts
• Courtesy: I Breathe I'm Hungry

Ingredients

• • 4 boneless, skinless chicken breasts or cutlets
• • 6 oz cream cheese, softened
• • 2 cups chopped spinach (raw)
• • 1/2 tsp minced garlic
• • 1/3 cup grated parmesan cheese
• • 1/2 cup grated mozzarella cheese
• • 1/4 tsp ground black pepper
• • 1/8 tsp ground nutmeg
• • 1/4 tsp kosher salt

Instructions

• • Combine the cream cheese, spinach, garlic, parmesan, mozzarella, pepper, nutmeg, and salt in a medium bowl and mix well.
• • Trim your chicken of any visible fat or membranes. (If they are really large, you can cut them in half lengthwise and just use two of them for four good sized cutlets once flattened.)
• • Place a layer of plastic wrap on a cutting board. Top with one piece of chicken, then another layer of plastic on top to sandwich the chicken in-between them.
• • Pound the chicken flat with a meat mallet (starting on one edge and working around and then the center) until it’s about twice the size of when you started, being careful not to pound so thin that it breaks.
• • Repeat with the remaining 3 pieces of chicken.
• • Spoon 1/4 of the filling mixture into the middle of a chicken cutlet and roll the edges up around it. Turn over and squeeze with your hands until sealed and an oval shape.
• • Place seam side down on a cookie sheet and repeat with the other 3 pieces of chicken.
• • Chill the stuffed chicken for 15 minutes.
• • Beat the eggs in a medium bowl.
• • Combine the other breading ingredients (except for the olive oil) in a different bowl and stir.
• • Heat the oil in a medium sized nonstick saute pan.
• • Preheat the oven to 375 degrees (F)
• • Dip the stuffed chicken into the egg first, then the breading mix and cook in the saute pan until golden brown on all sides.
• • Transfer the browned chicken to a baking pan.
• • Bake in the oven at 375 degrees for 18 – 22 minutes or until a thermometer in the center reads 165 degrees (F).
• • Serve with optional marinara or alfredo sauce.

Notes

Soft Coconut Flour Chocolate Chip Cookies

• Author: ???
• Recipe type: Dessert
• Cuisine:
• Yields: 2 dozen
• Courtesy: ???

Ingredients

• • 1/2 cup coconut flour (loosely spoon the flour into a measuring cup - don't dip the measuring cup into the flour)
• • 1/4 teaspoon baking soda
• • pinch of sea salt
• • 2 large eggs
• • 1/4 cup melted coconut oil
• • 1/4 cup maple syrup
• • 1/2 teaspoon vanilla extract
• • 1/3 cup dark chocolate chips, more for topping

Instructions

• • Preheat your oven to 350 F. Prepare a cookie sheet (lining with parchment is optional).
• • In a large bowl, stir together coconut flour, baking soda, and salt.
• • Add eggs, coconut oil, maple syrup, and vanilla extract. Stir vigorously until everything is combined. The cookie dough may seem too wet at first, but will come together as the coconut flour absorbs a lot of liquid.
• • Finally, fold in the chocolate chips.
• • Using two tablespoons or a small cookie scoop, form 12 dough heaps and drop onto the cookie sheet. Flatten the cookies and top with a few more chocolate chips.
• • Bake for 12-14 minutes until golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully. Store in an airtight container for 3-5 days.

Notes