Almond Butter Shake

• ½ cup water
• 1 scoop whey  protein powder
• 2 tablespoons  creamy roasted almond butter
• 1 teaspoon vanilla extract
• 10 drops stevia
• 1 cup ice cubes

1. Combine water, protein powder, peanut butter, vanilla and stevia in a Vitamix
2. Puree on high speed until smooth
3. Blend in ice cubes
4. Serve for breakfast or as a gluten free, dairy free snack

Silver Dollar Pancakes

• 3 large eggs
• 1 tablespoon water
• 1 tablespoon vanilla extract
• 2 tablespoons agave nectar or honey
• 1 ½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• grapeseed oil, for cooking (or for Paleo use coconut oil)

1. In a large bowl whisk together eggs, water, vanilla and agave
2. Add almond flour, salt and baking soda and mix until thoroughly combined
3. Heat grapeseed oil on skillet over medium low to medium heat
4. Scoop 1 heaping tablespoon of batter at a time onto the skillet
5. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
6. Remove from heat to a plate
7. Repeat process with remaining batter, add more oil to skillet as needed

Yields 18 pancake

Brownies

• 1 (16 ounce) jar creamy roasted almond butter
• 2 eggs
• 1 ¼ cups agave nectar- I use Honey always instead of agave nectar! 
• 1 tablespoon vanilla extract
• ½ cup cacao powder
• ½ teaspoon celtic sea salt
• 1 teaspoon baking soda
• 1 cup dark chocolate chips

1. In a large bowl, blend almond butter until smooth with a hand blender
2. Blend in eggs, then blend in agave and vanilla
3. Blend in cacao, salt and baking soda, then fold in chocolate chips
4. Grease a 9x13 inch Pyrex baking dish
5. Pour batter into dish
6. Bake at 325° for 35-40 minutes

Makes about 24 brownies

Dirty Rice

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup white onion, diced
• 2 celery stalks, chopped
• 1 cup green pepper, diced
• 1 cup red pepper, diced
• 1 bunch scallions, chopped
• 3 cups cauliflower, riced with your food processor or box grated
• 1 teaspoon fresh thyme
• 1 bay leaf
• ½ teaspoon celtic sea salt
• ½ teaspoon pepper
• ¼ teaspoon chili powder
• ½ teaspoon cumin
• 2 cups chicken stock or vegetable stock (thanks Mary)

1. Heat olive oil over medium heat in a large skillet
2. Add garlic, onion, celery, peppers and scallions; saute until soft
3. Stir in riced cauliflower, adding thyme, bay leaf, salt, pepper, chili and cumin
4. Add in the chicken stock (or vegetable stock)
5. Allow to simmer over medium-low heat, stirring frequently, for 30 minutes or so or until liquid is cooked down

Serves 4-6

Shephard's Pie

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 pound turkey or pork bacon, cut into 2 inch slices
• 2 cups diced carrots
• 2 cups diced celery
• 1 pound organic grass fed ground beef
• ½ teaspoon celtic sea salt
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 cup chicken broth
• 2 large heads cauliflower, trimmed, chopped and steamed until very soft
• 2 tablespoons olive oil

1. Heat olive oil in a very large frying pan
2. Saute onion for 15 minutes until soft
3. Add bacon pieces to pan and sauté until cooked, about 10 minutes
4. Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft
5. Add ground beef to pan and sauté until brown, just a few minutes
6. Season with salt, pepper and smoked paprika
7. Add chicken broth and cook down broth until 60% evaporated
8. Place cauliflower in food processor and puree with olive oil until smooth
9. Pour ground beef mixture into a 9x13 inch Pyrex baking dish
10. Pour mashed cauliflower over beef mixture
11. Bake at 350° for 30 minutes
12. Serve
13. MY FAMILY ALL LOVES THIS! ALthough I did leave out the bacon!

Serves 8

Spice Nuts

• ⅔ cup almonds
• ⅔ cup pecans
• ⅔ cup walnuts
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon black pepper
• ½ teaspoon celtic sea salt
• 1 tablespoon olive oil

1. Place nuts in a large cast-iron skillet over medium heat
2. Toast until lightly browned
3. While nuts are toasting, prepare spice mixture
4. Combine chili, cumin, black pepper and salt in a small bowl
5. Coat nuts with olive oil, then coat with spice mixture
6. Serve

Serves 4

Chocolate Cream Pie

Gluten Free Pie Crustprinter friendly
1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract

1. In a medium bowl, combine almond flour, salt and baking soda
2. In a small bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Pat dough into a 9½-inch glass pie dish
5. Bake at 325° for 10 to 15 minutes, until golden brown

Chocolate Cream Filling
2 (13.5 ounce) cans coconut milk (14 ounces) (thanks Jennie!)
pinch celtic sea salt
¼ cup arrowroot powder
½ cup agave nectar
2 tablespoons vanilla extract
2 cups dark chocolate chips

1. Bring coconut milk and salt to a boil in a medium pot
2. Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes
3. Whisk in agave and vanilla
4. Remove from heat and let stand for 1 minute
5. Add chocolate, stirring vigorously until completely melted
6. Chill in refrigerator for ½ hour until cool
7. Place in cooled pie crust
8. Serve

Serves 12