Name: Paleo Bread
Total time: 30 min
Ingredients: 6 tablespoons lukewarm water; 1 tablespoon honey; 2 tablespoons extra virgin olive oil; 2 teaspoons yeast; 1 egg; 2 1/2 cups almond flour; 1 1/2 cups tapioca flour; 1/2 teaspoon salt; 1 egg white, (beaten)

Paleo Bread

Paleo Bread Yum

Cook Time

30 minutes

Servings

Ingredients

6 tablespoons lukewarm water
1 tablespoon honey
2 tablespoons extra virgin olive oil
2 teaspoons yeast
1 egg
2 1/2 cups almond flour
1 1/2 cups tapioca flour
1/2 teaspoon salt
1 egg white, beaten

Cook Time

30 minutes

Servings

Ingredients

6 tablespoons lukewarm water
1 tablespoon honey
2 tablespoons extra virgin olive oil
2 teaspoons yeast
1 egg
2 1/2 cups almond flour
1 1/2 cups tapioca flour
1/2 teaspoon salt
1 egg white, beaten

Instructions

Preheat oven to 375 degrees. Grease a cookie sheet with coconut oil.
In a large bowl, combine water, honey and oil; then add yeast.
In a separate bowl, combine flours and salt.
Whisk egg into liquid ingredients, then combine with dry.
Form dough into a baguette and place on greased cookie sheet.
Brush top with beaten egg white.
Bake at 375 degrees for 25-35 minutes, until browned.
Cool completely before slicing.

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Roasted Vegetables

Roasted Vegetables Yum

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

Instructions

Preheat oven to 450 degrees.
Chop vegetables into similar sized pieces.
Drizzle vegetables with oil, and toss well.
Season vegetables with salt, pepper and add chopped herbs. Toss well.
Spread on baking sheet, and roast until golden, about 20-30 minutes; flipping once about halfway through.

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Cilantro-Lime Vinaigrette

Cilantro-Lime Vinaigrette Yum

Prep Time

5 minutes

Servings

Ingredients

3 limes juiced
1/4 cup fresh cilantro or more
4 cloves garlic peeled
2 teaspoons raw honey
3/4 cup extra virgin olive oil
1 teaspoon salt

Prep Time

5 minutes

Servings

Ingredients

3 limes juiced
1/4 cup fresh cilantro or more
4 cloves garlic peeled
2 teaspoons raw honey
3/4 cup extra virgin olive oil
1 teaspoon salt

Instructions

Blend all ingredients in a mini food processor or magic bullet until thoroughly combined.

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Pesto Vinaigrette

Pesto Vinaigrette Yum

This makes a summer-fresh dressing for any green salad and adds super flavor to a plate of sliced tomatoes sprinkled with green onions and feta cheese.

Prep Time

5 minutes

Servings

cup

Ingredients

1/2 cup basil pesto jar or homemade
3 tbsp white wine vinegar
1 tbsp fresh lemon juice
1/4 cup extra virgin olive oil

Prep Time

5 minutes

Servings

cup

Ingredients

1/2 cup basil pesto jar or homemade
3 tbsp white wine vinegar
1 tbsp fresh lemon juice
1/4 cup extra virgin olive oil

Instructions

In a bowl combine pesto, vinegar, and lemon juice. Slowly add olive oil in a thin stream, whisking until combined.

Recipe Notes

Can be refrigerated for up to three days.

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Roasted Holiday Brussels Sprouts

A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.

Roasted Holiday Brussels Sprouts Yum

A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.

Prep Time

15

Cook Time

20

Servings

Ingredients

2 pounds brussels sprouts halved, stems and ragged outer leaves removed*
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1/4 cup chopped dried cranberries
1/4 cup chopped walnuts

Prep Time

15

Cook Time

20

Servings

Ingredients

2 pounds brussels sprouts halved, stems and ragged outer leaves removed*
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1/4 cup chopped dried cranberries
1/4 cup chopped walnuts

Instructions

Preheat oven to 425 degrees.
In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
Line a large baking sheet with aluminum foil. Put the brussels sprouts evenly spaced on the baking sheet.
Roast the sprouts, stirring occasionally for even browning. They are done when until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar, cranberries, and walnuts and toss to coat evenly.
Taste and adjust seasoning if necessary, then serve.

Recipe Notes

*If you have some brussels sprouts that are very large, cut them into quarters. The pieces will cook more evenly if they are all about the same size.

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