Ingredients

For the ice cream base:
• 1/2 cup unsweetened almond milk
• 1 3/4 cups unsweetened coconut milk, separated (or use heavy cream for low carb)
• 6 Tbsp coconut sugar (or Swerve sweetener for low carb [get Swerve here] or use your preferred sweetener)
• 4 egg yolks
• 1 tsp vanilla
For the caramel*:
• 1/4 cup water
• 1/2 cup coconut sugar (click here to get coconut sugar)
• 1 cup coconut milk (for paleo) or heavy cream
• 1/4 tsp real salt
• 1 tsp vanilla
• *For Low carb use the caramel recipe found here

Instructions

For the salted caramel:
(For low carb use this caramel recipe instead--click here
1. In a medium saucepan over medium-high heat, add the water and coconut sugar and bring to a boil.
2. Reduce heat to medium, add the coconut milk and salt. Stir continuously for about 15-20 minutes or until the mixture thickens and darkens in color (very frequent stirring keeps the coconut sugar from burning).
3. Remove from the heat and stir in the vanilla extract.
4. Allow to cool completely before adding to the ice cream.
For the ice cream base:
5. Mix the almond milk, 1 1/2 cups coconut milk (or heavy cream), and coconut sugar (or Swerve sweetener) in a medium saucepan over low heat and cook until heated through.
6. Place the egg yolks in a medium bowl and slowly add the warm cream mixture over the yolks a little at a time while whisking.
7. Add the mixture back into the saucepan over medium low heat, whisking frequently.
8. Cook for 6-10 minutes or until the mixture thickens and coats the back of a spoon.
9. Remove the mixture from the heat and add the vanilla.
10. Optional: Strain through a fine mesh strainer into a medium bowl.
11. Refrigerate the mixture until cooled completely (2 hours-overnight)
12. Once cooled mix in the remaining coconut cream/heavy cream (1/4 cup) and churn according to manufacturer's directions.
13. Once the ice cream has finished churning, pour into a freezer container.
14. Add 6 Tbsp of the salted caramel on top and swirl it into the ice cream with a knife.
15. Serve immediately for soft serve or place in the freezer to harden more.
16. Store leftovers in the freezer but it must be thawed slightly before serving again (20-30 minutes)

Ingredients

For candied nuts
• 1 1/2 cups raw mixed nuts (like a mix of pecans, walnuts, and cashew pieces--use what you prefer)
• 1/2 cup unsweetened coconut (I like the fancy shreds)--click here to see what I use
• 1/3 cup coconut sugar (or Swerve sweetener for low carb)--get coconut sugar here and Swerve here)
• 1 egg white
• 1 tbsp water
• 1 tbsp coconut oil, melted
• 1 tsp cinnamon
• 1/2 tsp vanilla
For Roasted Nuts
• 2 cups raw mixed nuts (like a mix of pecans, walnuts, and cashew pieces--use what you prefer)
• 2 tbsp butter
• 1 tsp salt
Other ingredients
• 1/2 cup roasted pistachios pieces (shelled)
• 1/2 cup roasted macadamia nuts, chopped

Instructions

For the candied nuts
1. Preheat oven to 300 F
2. Mix the coconut sugar (or sweetener), egg white, water, coconut oil, cinnamon, and vanilla in a large bowl.
3. Add the nuts (1 1/2 cups) and unsweetened coconut
4. Stir until the nuts are coated in the egg white mixture.
5. Spread into an even layer on a parchment paper lined baking sheet.
6. Bake for 30 minutes, stirring halfway through.
For the roasted nuts
7. Spread the remaining mixed nuts (2 cups of un-roasted nuts) into an even layer on a parchment paper lined baking sheet.
8. Cut the butter into pieces and arrange on top of the nuts.
9. Sprinkle with the salt and bake for 25 minutes (at 300 F), stirring halfway.
10. Allow all nuts to cool completely.
11. In a medium airtight container or plastic storage bag, add the pistachios, macadamia nuts, and all of the cooled mixed nuts/coconut.
12. If desired, you can add dehydrated fruit like strawberries (for lower carb) or bananas (for paleo)--check the ingredients for no added sugar.

Ingredients

• 1 cup almond flour (click here to get almond flour)
• ¼ cup arrowroot starch (click here to get arrowroot starch)
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup coconut palm sugar (click here to get coconut sugar)
• ¼ cup coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (you could use your favorite chocolate chip--I like this dark chocolate or this stevia sweetened chocolate)

Instructions

1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
2. In a small bowl, thoroughly whisk together the almond flour, arrowroot starch, baking soda, and salt.
3. In a large bowl, using a hand mixer on medium speed, beat the coconut palm sugar, coconut oil, egg, and vanilla until smooth, about 2 minutes. Slowly add the flour mixture and mix just until incorporated. Use a spatula to stir in the chocolate chips.
4. Using two soup spoons, drop the dough in roughly 1-inch portions, spaced 2 inches apart, onto the prepared cookie sheets.
5. Bake, one sheet at a time, for 8 to 10 minutes, until the bottoms and edges ofthe cookies are lightly browned and the tops feel firm when gently touched. Let cool on the cookie sheet for at least 1 minute, then transfer the cookies to a wire rack to cool completely.
6. Store in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.

Ingredients

• 3 strips of bacon, cut into pieces
• 1/2 yellow onion, diced
• 1 glove garlic, minced
• 1/2 tsp fennel seed
• 1 lb ground beef
• 2 tsp of your favorite season (Italian season, Flavor God Everything Seasoning {get it here}, rosemary, or oregano)
• 1 large egg
• 1/4 tsp salt (may need more if your favorite seasoning blend doesn't have salt in it)
• 1/2 tsp black pepper
• 1 Tbsp marinara or tomato sauce
• 1 Tbsp olive oil or coconut oil

Instructions

1. Preheat oven to 375 F.
2. Add the bacon pieces to a medium-sized pan over medium heat and allow the bacon fat to render.
3. Once some of the bacon fat has started to render, add the onions and allow to cook until the bacon is crispy and the onions are soft.
4. Right before the bacon and onion are finished cooking, add the garlic and fennel seed and cook for one minute.
5. Remove from the heat and allow to cool slightly.
6. To a medium bowl, add the ground beef, seasonings (I use Flavor God Everything Seasoning {get it here}), egg, salt, black pepper, and cooled bacon/onions.
7. Mix all of the ingredients until well incorporated.
8. Using a small scooper, take out 2 scoops of meat (about 2 Tbsp) and form into a ball.
9. Place the meatball onto a baking sheet lined with parchment paper. Repeat with the remaining meat mixture.
10. In a small bowl, mix the marinara sauce and olive oil together and brush the mixture over the meatballs.
11. Cook for 15 minutes and then switch the oven to the Broil setting.
12. Broil for about 1-4 minute or until the meatballs have browned (be sure to keep an eye on the meatballs while they are browning so they don't burn).

Ingredients

• 5 Gala apples (or green apples)
• 1/4 cup coconut sugar
• 2 Tbsp butter, ghee, or coconut oil
• 1/2 cup pecans, chopped
• 1-2 drops Cinnamon Bark Essential Oil (get quality essential oils here)
• 1-2 drops Nutmeg Essential Oil (get quality essential oils here)
• 1/2 cup water

Instructions

1. Preheat oven to 350 F.
2. In small bowl, cut in the butter into the coconut sugar to form crumbs.
3. Stir in the chopped pecans, Cinnamon Bark essential oil, and Nutmeg essential oil.
4. Prepare the apples by cutting a circle off the top of the apple.
5. Remove the core and the seeds with a spoon.
6. Place the apples in a baking dish and fill the apples evenly with the pecan filling.
7. Pour the water into the bottom of the baking dish.
8. Cover the baking dish and bake for 45 minutes or until the apples are tender.
9. Allow to cool and serve with homemade vanilla ice cream (get the recipe here).

Ingredients

• 4 strips of bacon
• 1/3 cup extra virgin olive oil
• 3 Tbsp bacon fat
• 1 garlic clove
• 2 1/2 Tbsp red wine vinegar or lemon juice
• 2 Tbsp of mascarpone cheese, softened (or coconut cream for dairy free)

Instructions

1. Cook bacon until cooked through, reserving the bacon fat that renders. Once the bacon cools chop the strips into small pieces.
2. In a mason jar, add the olive oil and 3 Tbsp of the reserve bacon fat.
3. Using a microplan grater, grate the garlic clove into the jar.
4. Sprinkle with salt and pepper.
5. Add the vinegar or lemon juice to the jar.
6. Place the lid on the mason jar and shake the ingredient together until creamy and well combined.
7. In a medium bowl, add the mascarpone cheese and bacon pieces.
8. Add the vinaigrette base and whisk until the mascarpone cheese is well combined.

Ingredients

• 1 lb ground turkey (or ground chicken)
• 1 tbsp grassfed ghee or butter
• 2 cloves garlic
• Handful green beans, cut into 1" pieces
• 1/4 cup bone broth (get the recipe here)
• 1/4 cup coconut aminos (a gluten and soy free substitute for soy sauce--get it here)
• 1 tbsp fish sauce (get a sugar free version here)
• 1/2 tsp coconut sugar (optional--get coconut sugar here or use your preferred sweetener)
• Juice half a lime
• 1 Tbsp diced fresh cilantro
• Large lettuce leaves (for the wraps)

Instructions

1. In a medium skillet over medium high heat, add the ground turkey and brown until mostly cooked through.
2. Add ghee/butter, garlic, and green beans. Cook until ghee is melted about 1-2 minutes.
3. In a bowl, combine the bone broth, coconut aminos, fish sauce, coconut sugar, and lime juice.
4. Add the liquid mixture to the pan and stir to combine. Cook until the sauce reduces and the green beans soften.
5. Add the cilantro to finish it off and season to taste (salt and pepper or adding additional lime juice or cilantro to your preference)
6. Spoon into large lettuce leaves for serving.

Ingredients

Candied Orange Peel
• 2 large navel oranges
• 1 cup coconut sugar (or Swerve for lower carb)
• 1 cup water
Chocolate Ice Cream
• 4 large pastured egg yolks
• 1/2 cup plus 2 tablespoons unsweetened organic cocoa powder
• 3/4 cup powdered coconut sugar--run regular coconut sugar through a food processor until powdered (or for lower carb use powdered Swerve)
• 2 13.5 oz cans full fat coconut milk or equivalent heavy cream
• 2 teaspoons pure vanilla extract

Instructions

Candied Orange Peel
1. Cut the top and bottom off the orange. Score the orange peel into quarters. Peel back each of the four pieces, trying to get the least amount of the pith (the white part--which is the most bitter. I ended up peeling off as much of the pith as I could once I peeled it back from the orange--I carefully used a small knife). Reserve the inside of the orange for another recipe. Repeat with the other orange. Cut each of the 8 orange peel pieces into 1/4" strips.
2. Place the orange peels in a saucepan and cover with water. Bring the water to a boil over medium heat. Drain the water and reserve the orange peels. Repeat the process 2 more times with fresh water each time.
3. In the empty saucepan over medium heat, add the coconut sugar and 1 cup of water. Bring to a boil. Reduce the heat to simmer and add the orange peels. Toss to coat in the syrup. Allow the peels to simmer for 12-15 minutes or until translucent and then remove from the heat. Allow to cool in the syrup for about an hour. Strain the peels from the syrup (reserve the syrup to add to a tasty drink or smoothie) and allow to cool completely.
4. Dice the orange peel strip into a small pieces and reserve for later.
For the Chocolate Ice Cream
5. Place the egg yolks a mixing bowl.
6. Pour the coconut milk (or heavy cream) into a sauce pan over medium-low heat.
7. Whisk in the cocoa powder and sweetener.
8. Heat the coconut milk in the sauce pan just until it starts to bubble.
9. Slowly add 1/4 cup of the hot coconut milk to the egg yolk mixture and continuously whisk to combine.
10. Add the remaining coconut milk, a little at a time, whisking to combine (don't add the hot coconut milk too quickly or you will end up with scrambled eggs).
11. Pour the mixture into the sauce pan and cook over low heat, stirring constantly.
12. Cook the mixture for 5-7 minutes or until thickened (it should coat the back of a spoon).
13. Once thickened, remove from the heat and add the vanilla extract.
14. Pour the mixture through a fine metal strainer over a bowl.
15. Allow the mixture to cool down and then cover with plastic wrap (I place it directly on the custard so that a skin doesn't form) and refrigerate for 2 hours or until cooled.
16. Add the mixture to the bowl of an ice cream maker and process according to the manufacturer's instructions.
17. Add the orange peel pieces to the ice cream and stir/process to mix throughout.
18. Serve immediately for soft serve or transfer to a freezer proof dish and continue to freeze before serving.
19. If freezing for an extended amount of time (like overnight), let sit out at room temperature for about 15-20 minutes or until scoopable.

Ingredients

• 2 lbs carrots, peeled and cut into fry shapes
• 2 Tbsp olive oil (I use a quality, cold pressed olive oil found here)
Mediterranean Spice Blend
• 3 tsp dried parsley
• 1 tsp dried rosemary
• 2 tsp dried basil
• 2 tsp dired oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt (or more to taste)

Instructions

1. Preheat oven to 400 F.
2. In a small bowl, combine the parsley, rosemary, basil, oregano, red pepper flakes, and salt.
3. Place the carrots in a large bowl. Add the olive oil and 2-3 tsp of the spice mixture (save the rest in an air tight container). Toss to coat.
4. Spread the carrots into an even layer on a baking sheet.
5. Bake for 20 minutes or until tender and golden brown.