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Vanilla Cinnamon Nut Mix

Preheat oven to 275° F.
In a mixing bowl, whisk together the egg white, coconut oil, vanilla extract, cinnamon, stevia (if desired, optional), and sea salt.
Add the nuts (you may substitute other kinds of your choice) and almond meal, and toss to evenly coat.
Spread the nuts evenly on a rimmed baking sheet and bake for 25 to 30 minutes, until toasted.

2 Tbsp. ghee (or coconut oil)
1 large onion, finely chopped
2 cups beef bone broth (I use homemade or Kettle and Fire. You may also substitute vegetable broth)
2 large carrots, scrubbed and diced
4 cloves garlic, minced
1 tsp. ground ginger
2 tsp. turmeric
2 tsp. cumin
2 cinnamon sticks
1/2 tsp. cloves
1 tsp. cayenne (optional, or to taste)
1 tsp. sea salt (to taste)
26oz. box or jar of diced tomatoes (or look for BPA-free cans)
Cauliflower rice (2 bags frozen riced cauliflower or 1 large head fresh cauliflower, riced)
Cilantro, to taste, as garnish
Full-fat coconut cream to drizzle on top, optional
Diced avocado for the top, optional

Heat ghee or oil in a heavy-bottomed pan over medium heat.
Add onions and saute until translucent, about 4 minutes.
Add garlic and carrots. Continue sauteing about 90 seconds.
Add spices, ginger through salt. Saute about 1 minute.
Add tomatoes. Continue cooking about 2 minutes.
Add bone broth. You may add extra broth or water to desired consistency. Bring to a near boil and then turn heat to low. Cover. Simmer for about 30-60 minutes.
Stir in riced cauliflower and simmer another 15-20 minutes. You want the cauliflower to have some bite, but still be cooked through.
Garnish with coconut cream, avocados, and fresh cilantro, if desired.

Salad:

Dressing:

Add the greens to a large serving bowl and top with beets, radishes, sunflower seeds, parsley, and avocado.
Next, whisk all of the salad dressing ingredients together in a small bowl. Season with salt and pepper, and toss with the salad.
Best when fresh, though leftovers keep (undressed) up to 3 days in the refrigerator.

Place all of the ingredients in a high-powered blender. Note: If your blender is not a high-powered one, grate or mince the turmeric and ginger roots before adding them to the blender, or use powdered turmeric and ginger.
Blend on high speed for 10 to 30 seconds. The longer the mixture is blended, the stronger the turmeric and ginger flavor will be, especially if using fresh roots.
Transfer the blended mixture to a small saucepan and bring to a light simmer over medium heat, whisking occasionally, about 8 minutes. Pour into mugs and sprinkle with cinnamon.
Enjoy!

Preheat oven to 350° F.
Line a baking sheet with parchment paper
Place ingredients in the bowl of a food processor in the order listed above. Blend ingredients until you can pinch some of the mixture between your fingers and it sticks together.
Transfer mixture to a medium bowl.
Roll the mixture into round balls (I like using a melon baller) and place onto your prepared baking tray, leaving a little room between each one.
Bake for 8-10 minutes, until cookies are slightly browned on the top. They brown fast, so keep a close watch.
Remove from the oven, and place in a cool spot. LEAVE the cookies on the baking sheet for 20 minutes to cool before moving. (DO NOT skip this step, the cookies will crumble if they are not completely cooled first).

3 cups uncooked cauliflower rice (frozen is a big time saver here. A typical bag of frozen, organic riced cauliflower is 3 cups)
2 large pasture-raised eggs
3 Tbsp. coconut flour
1 tsp. baking powder
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. sea salt
Whatever pizza toppings you love

Preheat oven to 425° F. Line your baking sheet with parchment paper. (If you are using a pizza stone, place in the oven while it preheats, without parchment paper.)
On the stove top, cook the cauliflower rice until tender. I generally add a few tablespoons of water for fresh, 1 tablespoon or none at all, for frozen.
Once the cauliflower is warmed through (do not overcook), let cool slightly then place in a clean kitchen/tea towel and squeeze really, really well to remove all of the water.
Add the squeezed cauliflower to a large bowl, with the eggs, coconut flour, baking powder garlic powder and sea salt. Mix really well to combine with a wooden spoon.
On the parchment lined pan, press and form into your crust, it should be around 8-9 inches in diameter.
Bake the crust without toppings for 12-15 minutes in the 425°F oven. Bake until it is golden brown on the bottom and not soft or soggy in the middle.
Remove the crust from the oven to cook the toppings and melt any cheese, etc.
Once done, let cool for just a minute or two, cut and serve!
Enjoy!