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Grain-Free Bread Loaf

  • 1 ½ cups almond flour
  • ¾ cup arrowroot powder
  • ¼ cup flaxseed meal
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • 4 medium pastured eggs
  • 1 tsp. raw apple cider vinegar
  • 1/4 tsp. stevia or 1.5 tsp. xylitol or 1 tsp. raw honey
  • 1 Tbsp. baker’s yeast (does not activate much but adds flavor)
  • Coconut oil for greasing pan
  1. Blend eggs until frothy, then add vinegar and mix.
  2. Combine almond flour, yeast, stevia/xylitol/honey, arrowroot, flax meal, salt and baking soda.
  3. Mix dry and liquid ingredients.
  4. Grease medium-sized loaf pan with coconut oil.
  5. Pour batter into greased warm pan and allow dough to rise for 1 hour (it will not rise much).
  6. Bake at 350º for 30-35 minutes or until a centered toothpick can be removed cleanly.
  7. Cool and serve warm with grass-fed bone marrow butter. Makes great toast!

Classic Pumpkin Pie

The Crust:

  • 1.5 cups almond flour
  • 3 tbs melted grass-fed butter
  • 1 tsp stevia

Filling:

  • 1 eight-ounce package organic cream cheese, softened
  • 2 cups organic pumpkin puree
  • ¼ cup xylitol
  • ½ tsp stevia
  • 1/4 tsp sea salt
  • 1 pastured egg plus 2 yolks, slightly beaten
  • 1 cup organic half-and-half
  • 1/4 cup (1/2 stick) melted grass-fed butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • ½ tsp of pumpkin pie spice
  • ¼ tsp ground ginger (optional)
  1. Preheat oven to 350° F.
  2. Mix melted butter with almond flour and pat down into a pie dish. Bake approx. 10 minutes at 350 degrees or until crust is slightly browned.
  3. In a large mixing bowl, beat the cream cheese with a hand mixer. Add pumpkin and beat until combined.
  4. Add xylitol, stevia, and salt. Beat until combined.
  5. Add eggs mixed with yolks, half-and-half, and melted butter. Beat until combined.
  6. Finally, add the vanilla, cinnamon and pie spice and beat until incorporated.
  7. Pour the filling into the warm prepared pie crust and bake for 50 minutes or until the center is set.
  8. Place the pie on a wire rack and cool to room temperature.
  9. Slice and top each piece with grass-fed whipped cream, crushed walnuts, and dust with cinnamon. Enjoy!

Simple Cranberry-Orange Sauce

  • 2 twelve ounce bags organic fresh cranberries
  • 2 cups water
  • 2-3 Tbsp. stevia for taste
  • The juice and zest of one orange
  • Pinch of sea salt
  1. Grate the orange peel and set aside.
  2. Place cranberries and water in stain-less steel pan and cook on medium-high until berries burst.
  3. Reduce the heat to a simmer and stir in orange juice, zest, and stevia.
  4. Continue cooking 10-15 minutes, remove from heat, allow to cool, and store in fridge overnight.
  5. Garnish with more orange zest before serving.

Grass-fed Bone Marrow Butter

Bone-Marrow-Butter

  • 6-8 grass-fed beef marrow bones
  • 1/2 cup grass-fed butter, cut into chunks and softened
  • 1 tsp. sea salt, or to taste
  • Freshly ground black pepper to taste (optional)
  1. Preheat oven to 425 degrees.
  2. Place bones on sheet lined with parchment paper, with the marrow side facing up.
  3. Roast bones for 15-20 minutes, until marrow is soft.
  4. Allow bones to cool and scoop marrow into a bowl.
  5. Add marrow, butter and salt to a food processor and blend until thoroughly whipped.
  6. Chill and enjoy!

Rosemary Garlic Bisque

  • 1 head cauliflower, chopped and boiled until soft
  • 1 can full-fat, organic coconut milk
  • 6-8 cloves fresh garlic (or to taste)
  • 1 large bunch fresh rosemary
  • 2-3 Tbsp. grass-fed collagen
  • 2 tsp. sea salt (or to taste)
  1. Place all ingredients in high-speed blender and mix until desired consistency. Adjust seasonings if needed.
  2. Heat soup on stove to warm.
  3. Pour into serving bowls, garnish with sprigs of rosemary and drizzle with olive oil.
  4. Enjoy!

Beet Chips with Mango Guacamole

For beet chips:

  • 4 medium beets, cleaned
  • 3 Tbsp. extra virgin olive oil or avocado oil
  • 2 tsp. sea salt
  1. Preheat oven to 350° F.
  2. Slice beets on mandolin (much easier!) or slice very thinly with a sharp knife.
  3. Place chips into a large bowl and cover with oil, massaging into each chip.
  4. Transfer chips to baking sheets. Pizza sheets with holes work very well to achieve more crisp chips.
  5. Bake for 20 minutes, flipping once halfway through baking.
  6. Allow to cool.
  7. Sprinkle with salt and enjoy with the following dip or as-is.

For mango guacamole:

  • 2 ripe avocados
  • 1/2 ripe mango
  • Juice of 1 lime
  • 3-4 cloves garlic, minced
  • Sea salt (to taste)
  • 1 tsp. grass-fed gelatin (to thicken)
  1. Put all ingredients into a bowl and mash together.
  2. Enjoy with beet chips or fresh vegetables.