Zucchini bread, grain free with peanut butter & chocolate chips!
1 cup shredded zucchini
3/4 cup organic creamy peanut butter
1/4 cup pure maple syrup
2 large eggs, slightly beaten
1/2 teaspoon vanilla extract
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
½ tsp sea salt
1/2 cup dark chocolate chips or dairy free Enjoy Life chocolate chips
Preheat oven to 350 degrees F. Line an 8X4 inch loaf pan with parchment paper, grease with coconut oil.
In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour, baking soda, cinnamon & salt. Fold in chocolate chips, reserving about a tablespoon for sprinkling on top.
Pour batter into prepared pan, sprinkle remaining chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean.
Remove from oven and transfer pan to a wire rack to cool for 15 minutes, and then remove bread from pan and transfer to wire rack to cool completely. Slice and enjoy!
Your choice of pre-cooked veggie toppings such as mushrooms, onions, peppers* OR add nitrate-free pepperoni for meat lovers.
To “Rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Grate the whole head with a cheese grater. Heat up coconut oil in a frying pan, and once it’s warm, add grated cauliflower. Cook for 5-7 minutes, until the cauliflower seems to be cooked.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
Make the Pizza Crust: Preheat oven to 450 degrees. Place parchment paper on a cookie sheet. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning. (Tip: It’s easy to double or triple the recipe, and then fill the cookie sheet with the mixture making a large rectangular pizza.)
Bake crust at 450 degrees for 15 minutes.
Remove crust from oven, add toppings: Add sauce, your favorite toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.
1 Cup sourdough starter, you’ll need to feed the culture for 7 to 10 days before its ready to use for baking crackers or anything else. Just follow the directions on the package you receive from Cultures for Health…or get a starter from a friend!
¼ Cup room temperature coconut oil or pastured butter
1 Cup (or more as needed) Einkorn organic flour
½ Tsp. Celtic Sea Salt
Olive oil for brushing onto dough
Course grind Celtic Sea Salt and organic Rosemary for sprinkling atop crackers before you bake them.
In a large bowl, combine the sourdough and coconut oil, mix thoroughly. Mix the salt in with 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. Cover the bowl with a lid to prevent it from drying out. Leave the dough at room temperature for at least seven hours.
Seven or more hours later, preheat the oven to 350 degrees F.
Take a small portion of the dough (about 1/4 cup) and roll it out on a pizza stone or onto parchment paper on a cookie sheet using a rolling pin, until it is very thin.
Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand. Sprinkle liberally with coarse salt & rosemary; press both into dough gently.
Score/cut the dough vertically and horizontally into quadrangles with a pizza cutter and bake for 15-20 minutes or until just golden brown. Repeat in batches. The crackers shrink a little bit in the oven, so when you pull out your baking sheet, they will already be separated and you don’t have to try and transfer the delicate dough from one surface to another.
For extra crispy crackers, If you have space and baking stones to suffice, simply turn the oven off with the crackers still inside. They’ll crisp up as the oven cools down. NOTE: Do not use this method with an electric oven, as it will still create heat even once turned off. You’d have to let quite a bit of heat out by leaving the door open for a few minutes, and then check the crackers every 10 minutes or so until they’re crispy but not burnt.
Chia seeds are high in omega 3 fatty acids. They absorb liquid and take on the flavor of other ingredients mixed with them. When chia seed pudding is served cold, it is a bit gelatinous so remove it from the fridge about 15 minutes before serving.
1 ½ Cups whole organic raw milk OR organic coconut milk for dairy free!
3 to 4 Tbsps. Grade B maple syrup
1 Tbsp. vanilla extract
½ tsp. almond extract (optional)
1/3 Cup Chia seeds
Add wet ingredients to a pint size mason jar and mix together. Add chia seeds, then cover and shake vigorously until mixed. Shake jar twice more over a 20 minute period, as the chia seeds tend to clump together (tip from Sara!!). Then divide mixture evenly between 4 serving glasses and refrigerate until ready to serve. Garnish with berries, whipped cream, or chocolate shavings!
You really can make a loaf of bread without flour! This grain free bread has an amazing flavor and texture. Make a sandwich with it or have it with a bowl of soup on a cool day. Coconut Butter and pastured eggs are the main ingredients in this super easy recipe.
5 pastured eggs at room temperature
1/4 cup Expeller Pressed Coconut Oil melted
1 cup plus 2 Tbsp Coconut Butter (also called Coconut Mana) softened till pourable
1/2 tsp unrefined Sea Salt
3/4 tsp baking soda.
Begin by putting the jar of coconut butter into a bowl of hot water or in your double boiler to soften it until the consistency is similar to peanut butter. Stir it with a spoon to ensure there are no lumps.
Place parchment paper into a loaf pan, and grease liberally with coconut oil.
Preheat oven to 300 F.
Whisk eggs in a large bowl, then whisk in all other ingredients until well blended. You can also use a Vitamix or hand mixer. Pour into prepared loaf pan.
Bake for approximately 50 minutes or till a toothpick inserted in the center comes out clean. Let cool for 10 minutes and then remove from pan before cooling completely.
Once fully cooled slice and eat. Keep the loaf in the fridge and tightly wrapped to keep it from drying out. You can toast this, add butter, and put an egg on top for breakfast. It is also great as sandwich bread for lunch.
Recipe adapted from The HEAL YOUR GUT cookbook. Available at Dr. Dan’s.
1 ½ to 2 Cups cooked organic rice (try Lundberg Organic Wild Blend)
1 medium organic onion, diced
3 Tbsp. Pastured butter
2 cups organic baby spinach, blanched
4 pastured eggs
1 ½ to 2 cups Swiss cheese, shredded
1 cup organic raw milk
1 cup organic raw cream
1 Tbsp. Einkorn flour, OR use arrowroot for Grain Free
1 tsp. Celtic Sea Salt
1 tsp. Ground white pepper
Preheat oven to 325F and prepare glass or ceramic pie plate by greasing liberally with coconut oil. Sautee onion in butter just until soft.
Press cooked rice into prepared pie plate to make a “crust”, about ½ inch deep. Cover rice crust with sauteed onions, half of the cheese, and half of the blanched spinach.
In a large bowl, beat eggs. Whisk in milk, cream, salt, pepper, flour (or arrowroot). Pour over rice crust and cover top with remaining cheese and spinach. Recipe can be varied by adding cooked bacon or sausage, or other veggies.
Bake for 45 to 50 minutes. Let it cool for 15 minutes before serving. Enjoy!
1 ½ slices sourdough or gluten free bread, crumbled (or ½ cup almond flour for grain free meatballs)
2 tsp. Celtic Sea Salt
1 Tbsp. organic oregano
2 Tbsp. butter & Coconut oil for pan
Place ground beef in a large bowl; add 2 eggs and mix thoroughly with fork or with your hands. Place crumbled bread crumbs or almond flour in small bowl and cover with cream to soak. Melt butter in cast iron frying pan; add garlic and onion & sauté the chopped onion just until soft. Toss sautéed onion and soaked breadcrumbs into ground beef/egg mixture. Add oregano and sea salt. Mix thoroughly and make 1 inch meatballs. Brown meatballs in heated cast iron pan (with 2 Tbsp. coconut oil). Once browned, place meatballs into stockpot with Homemade Tomato Sauce (see our recipe) and simmer on low for 20 to 25 minutes until meatballs are cooked. Serve over rice noodles or julienned zucchini noodles!
Partially cook bacon slices, then cut each piece in half (can be done ahead of time and refrigerate until ready to use). Preheat the oven to 400ºF and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
Slice each apricot horizontally down the side so that it will open like a book. Place a jalapeño slice inside the apricot; wrap the apricot in a piece of the partially cooked bacon. Secure it with a toothpick, and place it on the prepared baking sheet. Repeat with remaining ingredients.
Bake for 10 minutes. Using a pair of tongs, flip the zingers and bake 5 to 10 minutes more, or until the bacon is golden brown. Serve immediately. Yummy!!
You may not be a huge fan of kale, but once these gorgeous green leaves are baked with olive oil and seasoned with Celtic sea salt you will change your mind for sure. Kale is packed with Vitamins A, C & K, in addition to antioxidants to reduce inflammation in the body.
Here is our simple, quick recipe. Your kids will love to help you make these, and they will love to help you eat them!
1 bunch organic Kale
1/8 Cup organic extra virgin olive oil
1-2 tsp. fine ground Celtic sea salt
Pre-heat oven to 400 degrees F.
Wash kale and dry leaves thoroughly with clean kitchen towel.
Tear the kale leaves from the thick stems into 2 inch bite-sized pieces.
Place kale leaves in a large bowl and toss by hand with olive oil; be sure to coat
each leaf on both sides with the oil.
Arrange pieces in a single layer on cookie sheet that is lined with parchment paper.
Bake in 400 degree oven for 10 to 12 minutes.
Remove from oven and sprinkle liberally with sea salt before the chips cool. Enjoy right away, or store in covered container for later.