Gluten Free Tart Crust

• 2 cups blanched almond flour
• ½ teaspoon celtic sea salt
• 2 tablespoons coconut oil
• 1 egg

1. Place flour and salt in food processor and pulse briefly
2. Add coconut oil and egg and pulse until mixture forms a ball
3. Press dough into a 9-inch metal tart pan
4. Place pie filling of your choice in crust
5. Bake pie as directed per pie recipe

from: www.elanaspantry.com

Almond Butter Cookies

Almond Butter Cookies 

These are a perfect cookie that are so simple to make. These are higher in 

calories and fat, but it is a health, high quality fat. Just remember to practice 

moderation. For children these are a perfect high energy snack! 

Yields about 25 small cookies 

1 egg 

1 tsp vanilla, almond or maple extract 

¼ tsp sea salt, if you use roasted almond butter omit the salt 

½ c xylitol 

1 c raw almond butter  

Preheat the oven to 350° 

Using an electric mixer or food processor, beat the egg, extract (vanilla, almond or maple) salt and 

xylitol. After these ingredients are well incorporated add the almond butter and mix well. 

Form balls, about an inch, and place on an ungreased cookie sheet. Flatten with a fork to make a 

crisscross design. These cookies should be small and on the thinner side. 

Bake for 10-12 minutes. This is the most important part – take the cookies out of the oven and do not 

touch them. They will fall apart. Let them cool completely and then transfer to an airtight container and 

store in the refrigerator. This makes them more chewy. These will keep for about a week, if they last 

that long! You can also make a double batch and freeze them, so you always have a sweet treat on 

hand. 

NOTES: 

I drain the oil off the top of my almond butter rather than mixing it in to reduce the calories of these 

cookies. 

Fresh Basil Tomato Salad

Recipe Overview:

Servings:	6
Preparation Time:	10 minutes
Cook Time:	0 minutes

Ingredients

2		tablespoons		extra virgin olive oil
2		tablespoons		cider vinegar
1		tablespoon		chopped fresh basil
				Salt and black pepper to taste
3		cups		cooked quinoa
1		(14.5 ounce) can		Petite Diced Tomatoes, drained or fresh tomatoes
1				cucumber, chopped
1				red onion, chopped

Directions:

• In a large bowl combine olive oil, vinegar, basil, salt and black pepper; whisk to combine.
• Add rice, RED GOLD® PETITE DICED TOMATOES, cucumber and onion. Toss together with the dressing and chill until ready to serve.

Nutritional facts per serving:

Calories 170 Fat 5.00g Cholesterol 0.00mg Sodium 500.00mg Carbohydrate 28.00g

Fiber 2.00g Protein 3.00g Vitamin A 10% Vitamin C 15% Calcium 4% Iron 8%

Special Diets:

Low Fat

Tortillas phase 1 style

Buffalo Meat interesting

Learned today that all buffalo meat by law has to be grass fed and given no antibiotics. And even walmart carries it!!!

Granola

• 2 cups almonds
• 1 cup macadamia nuts
• 1 cup pumpkin seeds
• 1 cup raisins- leave out for phase 1 
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon celtic sea salt

1. Place nuts and seeds in a large bowl, cover with water and soak overnight
2. Place raisins in a separate bowl, cover with (½ to 1 cup) water and soak overnight
3. Place the raisins, along with their soaking water in a food processor and puree until smooth
4. In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water
5. Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients
6. Transfer mixture onto two large parchment lined baking sheets
7. To make live granola, place in the oven on the lowest setting (usually 135°) for 24 hours
8. For instant gratification, bake 45 minutes in the oven at 250°; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit
9. Serve

Serves 12

Stuffed Peppers

Stuffed Peppersprinter friendly
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt

1. In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
2. Cut the tops off of the peppers and set aside
3. Place peppers in an 7x11 inch Pyrex baking dish
4. Stuff the peppers with the turkey mixture; place tops on peppers to close
5. Bake at 350° for 1 hour
6. Serve