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Kale Salad with Cranberry Vinaigrette and Walnuts
Serving Size: Serves 8
Adapted from Fine Cooking.

Ingredients

1/2 cup thinly sliced red onion

1/2 cup cranberries

2 oranges, divided

1 tablespoons red wine vinegar

1 teaspoon minced ginger

2 teaspoons raw honey

3/4 teaspoon Celtic sea salt

4 tablespoons extra-virgin olive oil

2 bunches Lacinato Kale, thick end stems removed and thinly sliced

1/2 cup chopped walnuts

Instructions
Place red onion in a bowl and cover with cold water. Set aside. Place cranberries in the bowl of a food processor and pulse 12-15 times until finely chopped. Using a sharp knife, place 1 orange on it's end and carefully cut the skin off. Then turn orange on it's side and thinly slice. Place orange slices in a salad bowl. Cut the other orange in half and using one half, squeeze out 1 tablespoon of juice into a measuring cup. Whisk in red wine vinegar, ginger, honey, sea salt and olive oil. Stir in cranberries. Cut remaining half of orange into thin slices and add to the salad bowl (or you can store it for later use). Place kale and walnuts in salad with sliced orange slices. Drain the onions and add to salad bowl. Pour vinaigrette over kale mixture and toss about 10 times until the leaves are glistening. Let salad sit at room temperature for 1 hour before serving.

One-Pot Chicken and Potatoes
Serving Size: Serves 4
You can make this dish with thighs, breasts or drumsticks - whichever you prefer. Remember, it’s best to purchase a pastured chicken if possible as the nutrient content is much greater than their conventional counterparts. 
Adapted from Donna Hay

Ingredients
3 tablespoons ghee
Celtic sea salt and freshly ground black pepper
8 pieces chicken with skin attached
4 russet (baking) potatoes, sliced into 1/4” slices
1/4 cup capers, drained
5 cloves garlic
1 bunch fresh oregano
1 teaspoon Celtic sea salt
1/2 cup dry white wine (you can substitute with chicken stock)
3/4 cup chicken stock
Juice of 1 lemon
Instructions
Preheat oven to 400ºF and adjust rack to middle position. Heat dutch oven (or a large oven-proof pot) over medium high heat for 2 minutes. Melt ghee in pot and swirl to coat. Season chicken breasts with sea salt and black pepper. Place chicken, skin-side down in the pot and cook until the bottom is golden brown, about 3-5 minutes (the ghee should sizzle when you add the chicken). Using a pair of tongs, remove chicken from the pot and place on a plate (the chicken will not be fully cooked at this point). Place potatoes, capers, garlic, oregano, sea salt, wine and stock in the dutch oven. Scrape any brown bits free from the bottom of the pot (these are full of flavor!). Place chicken on top of potato mixture, put lid on pot and place in the oven. Bake for 10 minutes, remove lid and bake for an additional 20 minutes. Remove from the oven, spritz with lemon juice and serve.

One-Pot Chicken and Potatoes
Serving Size: Serves 4
You can make this dish with thighs, breasts or drumsticks - whichever you prefer. Remember, it’s best to purchase a pastured chicken if possible as the nutrient content is much greater than their conventional counterparts. 
Adapted from Donna Hay

Ingredients
3 tablespoons ghee
Celtic sea salt and freshly ground black pepper
8 pieces chicken with skin attached
4 russet (baking) potatoes, sliced into 1/4” slices
1/4 cup capers, drained
5 cloves garlic
1 bunch fresh oregano
1 teaspoon Celtic sea salt
1/2 cup dry white wine (you can substitute with chicken stock)
3/4 cup chicken stock
Juice of 1 lemon
Instructions
Preheat oven to 400ºF and adjust rack to middle position. Heat dutch oven (or a large oven-proof pot) over medium high heat for 2 minutes. Melt ghee in pot and swirl to coat. Season chicken breasts with sea salt and black pepper. Place chicken, skin-side down in the pot and cook until the bottom is golden brown, about 3-5 minutes (the ghee should sizzle when you add the chicken). Using a pair of tongs, remove chicken from the pot and place on a plate (the chicken will not be fully cooked at this point). Place potatoes, capers, garlic, oregano, sea salt, wine and stock in the dutch oven. Scrape any brown bits free from the bottom of the pot (these are full of flavor!). Place chicken on top of potato mixture, put lid on pot and place in the oven. Bake for 10 minutes, remove lid and bake for an additional 20 minutes. Remove from the oven, spritz with lemon juice and serve.

Recipe: Almond Cream Cheese from the Fast Paleo
1. Soak almonds in filtered water overnight or 8 hours. Drain and rinse almonds.
2. Blanch soaked almonds by pouring very hot water on them and let sit for 5 minutes.
3. Remove the skins by pinching the almonds between your fingers.
4. In Vitamix or food processor goes blanched almonds, water, salt, apple cider vinegar and lemon juice.
5. Blend until smooth. Voilà: almond cream cheese.
For savory cream cheese add herbs and spices.
For a fruit dip add a little alternative sweetener and vanilla extract.
Ingredients
1 c. Raw Almonds
1/3 - 1/2 c. Filtered Water
1/2 tsp. Celtic Sea Salt
1 tsp. Apple Cider Vinegar
1 tsp. Lemon Juice

Recipe: Almond Cream Cheese from the Fast Paleo
1. Soak almonds in filtered water overnight or 8 hours. Drain and rinse almonds.
2. Blanch soaked almonds by pouring very hot water on them and let sit for 5 minutes.
3. Remove the skins by pinching the almonds between your fingers.
4. In Vitamix or food processor goes blanched almonds, water, salt, apple cider vinegar and lemon juice.
5. Blend until smooth. Voilà: almond cream cheese.
For savory cream cheese add herbs and spices.
For a fruit dip add a little alternative sweetener and vanilla extract.
Ingredients
1 c. Raw Almonds
1/3 - 1/2 c. Filtered Water
1/2 tsp. Celtic Sea Salt
1 tsp. Apple Cider Vinegar
1 tsp. Lemon Juice

Cinnamon and cardamom combined with banana make this a wintry and satisfyingly sweet drink. Add hemp powder and almond milk, and you have a protein-rich, dairy free, guilt-free treat.
4 medjool dates
1 frozen banana
1 cup almond milk
1 tablespoon almond butter
¼ teaspoon cinnamon
1/8 teaspoon cardamom
3 ice cubes
3 tablespoons hemp powder
1. Combine all ingredients in a powerful blender.
2. Blend 1 minute, or until smooth and creamy.

Cinnamon and cardamom combined with banana make this a wintry and satisfyingly sweet drink. Add hemp powder and almond milk, and you have a protein-rich, dairy free, guilt-free treat.
4 medjool dates
1 frozen banana
1 cup almond milk
1 tablespoon almond butter
¼ teaspoon cinnamon
1/8 teaspoon cardamom
3 ice cubes
3 tablespoons hemp powder
1. Combine all ingredients in a powerful blender.
2. Blend 1 minute, or until smooth and creamy.

Coconut Flour Biscuits: A Recipe by the Wellness Mama
http://wellnessmama.com/
Ingredients:
-1/3 cup coconut flour
-5 TBSP Butter or Coconut Oil, softened but not melted
-4 eggs
2 TBSP honey
-dash of salt
-1/2 tsp baking powder
Instructions:
Preheat oven to 400 degrees F
Put all ingredients into medium sized bowl and mix well with immersion blender or hand mixer until well incorporated
Using your hands, carefully form into nine small balls and mash each one down with a spoon to make it about ½ inch thick
Bake for 12-15 minutes until just starting to brown

Coconut Flour Biscuits: A Recipe by the Wellness Mama
http://wellnessmama.com/
Ingredients:
-1/3 cup coconut flour
-5 TBSP Butter or Coconut Oil, softened but not melted
-4 eggs
2 TBSP honey
-dash of salt
-1/2 tsp baking powder
Instructions:
Preheat oven to 400 degrees F
Put all ingredients into medium sized bowl and mix well with immersion blender or hand mixer until well incorporated
Using your hands, carefully form into nine small balls and mash each one down with a spoon to make it about ½ inch thick
Bake for 12-15 minutes until just starting to brown

In recent decades, misinformation and confusion about fats has led many dieticians and nutritionists to advise against SALAD DRESSINGS (in order to avoid fats and oils in the diet) and to use only a squeeze of lemon or dash of vinegar on them. Yuck. As a result, many health conscious people avoid salads. Avoid bottled dressing and "Fat free" dressings especially. Good dressings take very little time to make and they help to absorb far more nutrients in the vegetables. You can make basic ones with extra virgin olive oil, lemon, Dijon mustard, sea salt and a bit of raw honey, or you can make THIS ONE which is a delicious and creamy Caesar like dressing. ENJOY!!! RECIPE~
1/2 cup raw cashews
1/4 cup raw almonds
1/8 cup virgin olive oil
1 tablespoon sweet miso paste (a must)
1 heaping teaspoon or so of raw honey
1 - 1/1/2 cups of water (depending on how thick you like it)
Juice of 1 lemon
3 cloves garlic
1/2-1 tsp sea salt
1/2 tsp black pepper

COMBINE all in a high speed blender and mix well. Adjust thickness by adding more water and taste by adding more sea salt and pepper. SO good!!!

In recent decades, misinformation and confusion about fats has led many dieticians and nutritionists to advise against SALAD DRESSINGS (in order to avoid fats and oils in the diet) and to use only a squeeze of lemon or dash of vinegar on them. Yuck. As a result, many health conscious people avoid salads. Avoid bottled dressing and "Fat free" dressings especially. Good dressings take very little time to make and they help to absorb far more nutrients in the vegetables. You can make basic ones with extra virgin olive oil, lemon, Dijon mustard, sea salt and a bit of raw honey, or you can make THIS ONE which is a delicious and creamy Caesar like dressing. ENJOY!!! RECIPE~
1/2 cup raw cashews
1/4 cup raw almonds
1/8 cup virgin olive oil
1 tablespoon sweet miso paste (a must)
1 heaping teaspoon or so of raw honey
1 - 1/1/2 cups of water (depending on how thick you like it)
Juice of 1 lemon
3 cloves garlic
1/2-1 tsp sea salt
1/2 tsp black pepper

COMBINE all in a high speed blender and mix well. Adjust thickness by adding more water and taste by adding more sea salt and pepper. SO good!!!

Almond Poppy Crackers
Adapted from Martha Stewart Living
Ingredients:
Makes about 20 crackers
1 ½ cups / 5.1 oz / 145 grams almond flour (Bob’s Red Mill works great)
1 tablespoon poppy seeds
1 tablespoon olive oil
1 teaspoon fine grain salt
1 large egg white

Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and place in a rack in the middle. Line a baking sheet with parchment paper. Set aside.
In a large bowl combine almond flour, poppy seeds, olive oil, salt, and egg white. Mix well. Transfer mixture to the lined baking sheet, cover with a sheet of parchment paper and with a rolling pin, roll out dough to a thin rectangle about 8 by 12 inches. Carefully peel off the top parchment paper sheet and with a paring knife (or pizza cutter), cut into crackers.
Bake until golden brown, about 12-14 minutes (watch closely for the last few minutes because the crackers can turn from brown to burnt rather quickly)
Remove from the oven and let cool completely.
Once cool, carefully snap the crackers apart along the score line.
Store at room temperature in a container with a tight fitting lid. Best if used within a week!
Enjoy!