Paleo Biscotti


2 1/2 cups almond flour

1/4 cup arrowroot powder

1/2 tsp baking soda

1/4 tsp himalayan salt

1 tsp Paleozip powder or gelatin powder

1/2 cup egg whites (about 3)

1/4 cup coconut oil

1/4 cup grade B maple syrup

1/4 cup unsweetened almond milk

1 tsp vanilla

1 1/2 cups dark chocoate chips


- Put almond flour, arrowroot, baking soda and salt in large mixing bowl

-Mix together egg whites, coconut oil,maple syrup, almond milk and vanilla in a separate bowl

-Mix the liquid and dry ingredients together.

-fold in the chocolate chips

-put parchment paper on a cookie tray and with wet hands Make a smooth rectangle about 10″ by 4″.

-bake at 350 degrees for approx 30 minutes.

-Let cool for about 10 minutes and slice into thin slices using a serrated knife.

-Place slices on cookie trays and toast on 300 degrees for about 30 minutes or until golden brown and crisp

-cool and store in an air tight container.



White Tea and Sweet Plum Granita

White tea gets the dessert treatment in a slushy icebox Granita. Delicious and so refreshing.


-4 cups of water

-3 white tea tea bags (or tea of your choice)

-2 sweet yellow plums (or fruit of your choice)

- a few drops of stevia to taste.


-Bring water to a boil

-add tea bags and steep for 5-10 minutes

- cut up fruit, remove pits and put in Vita-mix or food processor, blend with white tea

-pour into a large pyrex and freeze

-After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer. Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times. Scoop into glasses and serve.

-Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days. Fluff with a fork before serving.




Creamy Cauliflower Soup

1 head of cauliflower, cut into florettes

1 onion, chopped

2 stalks of celery, chopped

1 tablespoon of coconut oil

4 cups of water

himalayan salt and black pepper to taste

-sautee onion and celery in coconut oil until wilted

-add cauliflower, salt and pepper, and water

-Bring to a boil and then simmer for approx 20 minutes or until vegetables are soft

- puree the soup

- Enjoy!

*You can substitute bone broth for the water for an even hardier, healthier soup ;)


Best Paleo Birthday Cake

1 cup coconut flour, sifted

1tsp celtic sea salt

1/2 tsp baking soda

12 eggs

1 cup coconut oil

1 cup raw honey

1 tbsp vanilla extract

-combine coconut flour, salt, and baking soda

-in a separate bowl blend together eggs, coconut oil, raw honey and vanilla

-mix wet ingredients into dry and blend with a mixer or hand blender until smooth

-Pour batter into 4 well greased and floured (w coconut flour) pie or cake pans (to create 4 even layers)

-bake at 350 for 20 minutes

-cool completely

-frost and serve


Best fudge frosting

-1 cup almond milk

-2 cups good quality chocolate chips

Heat almond milk to boiling, close the fire. Put chocolate chips into hot almond milk and let sit a few minutes until chips are melted . stir well to blend.

When cooled frost each layer of the cake and the top and sides. Dust with almond flour or decorate with sliced almonds.

let cool completely.


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Healthy Toll House Pies

2 cups fine ground blanched almond flour

1/4 teaspoon baking soda
1/4 teaspoon salt

1/3 cup coconut oil, or ghee, softened or liquid
1/4 cup raw honey
1 tablespoon vanilla
1 tablespoon canned full fat coconut milk
1/4 cup chocolate chips


In a large bowl, combine the almond flour, baking soda and salt until well blended.
In a separate smaller bowl, combine the liquid ingredients. Blend well.

Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips.

Fill small ramekins 3/4 way up with batter
Bake on 350 until tops are golden, approximately 20 min.

serve warm

Recipe By Yvonne J Harari

Thanks Yvonne!


pumpkin Smoothie

Ingredients for Smoothie:

  •        ½ cup pure organic pumpkin
  •        1 cup unsweetened almond milk
  •        ½ frozen banana
  •        ½ tablespoons maple syrup (or Raw honey)
  •        ½ teaspoon vanilla extract
  •        ¼ teaspoon cinnamon (+ more to sprinkle on top)
  •        1/8 teaspoon ginger
  •        1/8 teaspoon nutme
  •        1/8 teaspoon allspice
  •        1/2 cup  of ice more or less depending on thickness you like.


Put all ingredients into the blender and blend on high speed until smooth.

*you can add 2 tbsp of Paleo Zip protein powder to add to nutrition and insulin balance.



pumpkin granola

  • ½ cup sliced almonds
  • ½ cup pumpkin seeds (pepitas)
  • ½ cup pecans, chopped
  • 8-10 dried dates, pits removed, then chopped
  • ½ cup pumpkin puree
  • ⅓ cup coconut oil, melted
  • 1/2 cup unsweetened shredded coconut
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons cinnamon
  • 1 tablespoon nutmeg
  • ⅛ teaspoon ground ginger
  • pinch of salt


  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, add your pumpkin puree, coconut oil, maple syrup, vanilla extract, and all spices. Mix well.
  3. Then add your nuts, seeds, and dates and mix well with your wet ingredients.
  4. Place parchment paper on a large baking sheet and pour your granola mixture on top. Use a spoon to spread out the mixture evenly so everything will cook at the same time.
  5. Place in oven and cook for 30-40 minutes, moving the granola around half way through to be sure it doesn’t burn.
  6. Let cool. Letting the granola cool will help it harden.
  7. Eat all by itself or top it off with coconut milk, almond milk, or even dairy milk (if you do that).
  8. Enjoy ! Yum!






Honey BBQ Spare Ribs




off_orderOrder Delicious pastured Kosher meats from Growandbehold.comSpare Ribs, also known as Short Ribs, come from the plate (belly).  We cut ours into convenient individual pieces.  For meltingly-tender meat, spare ribs benefit from a long slow cooking at low temperature, then a quick finish over high heat to sear and crisp–which you can do under the broiler or on the grill.  Alternately, you can grill them over high heat, creating a caramelized treat that’s fun to eat right off the bone (with lots of napkins).

This recipe serves 4-6, but is easily increased for a crowd.

Honey BBQ Spare Ribs
adapted from Belle Kemerer

  • 3 lbs Spare Ribs
  • 3 tablespoons lemon juice
  • 2 tablespoons raw honey
  • 2 tablespoons coconut oil
  • 1 tablespoon soy sauce or Bragg’s Aminos
  • 1 tablespoon diced onion
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon garlic powder

Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and roast at 350 degrees F for 1 hour — or if you have the time, roast at 275 for 2 hours or more until tender.

Drain the juices from the pan.

Combine all the ingredients in a bowl.  Brush some of glaze on ribs. Roast at 350F, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.

(Alternately, finish on the grill until caramelized.)



Almond Milk

1 cup organic almonds

4 cups pure water

1 tsp vanilla extract (optional)

stevia to taste (optional) or 2 dates

1 nut milk bag

Put almonds, water, vanilla, and stevia in a blender. Blend on high speed until well blended and smooth.

pour through a nut bag or cheese cloth into pitcher and squeeze. The milk will keep well in the fridge up to 4 days.

Fresh. Raw. Homemade. Awesome!


Strawberry Walnut Spinach Salad with Raspberry Vinaigrette


4 cups baby spinach

2 cups sliced strawberries

1 cup walnut halves

Raspberry Vinaigrette

1/2 cup sugar free raspberry jam

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup water

a few drops of liquid stevia to taste

1/4 tsp himalayan salt

1/4 tsp ground black pepper


-mix together salad ingredients

- add raspberry vinaigrette and enjoy!