This really does have the gooey rib-sticking satisfaction of cream of wheat, without any grains or dairy.  Great porridge for a cold morning - with only 7 net carbs per serving. 

Ingredients (Makes 2 large servings)

• 3/4 cup raw unsalted almonds
• 2 Tbs gelatin
• 4 Tbs chia seeds
• 2 Tbs coconut oil
• water
• Possible additions - blueberries, honey, fruit jam

Directions

• Blend almonds and about a cup of water until smooth.  This may take several minutes.
• While almonds are blending, add 1 cup water to small sauce pan.  Sprinkle gelatin on top of the water and blend immediately with a fork, to remove all lumps.  Set aside to bloom.
• Add the chia seeds to the almond milk and blend for a few more seconds. 
• Heat the saucepan with the gelatin until the gelatin is clear.  Add coconut oil and chia/almond mix.  Cook until heated through thoroughly.
• Add whatever sweetener or flavoring you wish. 

OMG!  This was so satisfying to body and soul.  And easy peasy.
​
Ingredients

• ​1 lb peeled, tail removed, medium sized shrimp (I used raw, but you could also use ready to eat.)
• 3 cups cauliflower rice (Did you know it's super easy to make your own in your food processor?)
  
• 1 Tbs powdered gelatin
  
• 2 Tbs grass-fed butter​
• 1 tsp garlic powder
• dash cayenne
• salt and pepper to taste (I recommend quite a lot :) )
• More butter for topping

Directions

• In a small bowl, add gelatin to about half a cup of COLD water. Stir immediately with a fork to make sure all the lumps are dissolved.  Set aside.
• Melt 2 Tbs butter in a frying pan (for which you have a lid).  Add the shrimp. Sprinkle with garlic and a dash of cayenne.  Saute' until pink.  If you are using already cooked shrimp, just warm them up a bit.   Stir a couple of times to distribute the garlic.
• Dump the cauliflower in on top of the shrimp.  Scoop the gelatin out of the bowl and plop that on top too. 
• Cover with lid and let steam for maybe five minutes.
• Stir to mix all ingredients well and test the cauliflower for doneness.  I like it to still have a bit of body left, not totally limp.  If you have too much liquid, turn the heat up and boil it down for a couple of minutes.
• Divide into bowls to serve.  Add more butter, salt, and pepper to taste.

Ingredients:
1 large cucumber
​1 large mango (I used a fairly green one, which made a nice crispy counter texture to the cucumber.  It would work as well with a ripe mango.)
Juice and zest of 1 organic lime (When I am using zest I always use organic so as not to include any pesticides unnecessarily.)
1 clove chopped garlic
1/4 cup apple cider vinegar 
1-2 Tbs raw honey
1 tsp cayenne (or chili paste if you have it.  This is pretty spicy, but of course you can adjust to your taste.)
1 tsp salt
1 Tbs coconut oil
1/2 pound ground beef
2 Tbs coconut milk
1 Tbs gelatin

Directions:

• ​Spiralize the cucumber and place in a colander to drain.
• Peel and julienne the mango. 
• Mix together lime juice and zest, chopped garlic, vinegar, chili powder,  salt, and honey.  Taste and see if it needs adjusting.
• Mix cucumber and mango together in a bowl then toss with the dressing. Set in fridge for about an hour.
• Melt coconut oil in a frying pan over medium heat. 
• Crumble the ground beef into the pan and brown.
• When the meat is browned, drain the dressing from the cucumbers and pour it over the meat.
• Add the coconut milk and salt.
• Sprinkle the gelatin slowly, a bit at a time, and stir after each addition.
• Simmer until the sauce thickens.
• Place the cukes and mango in pasta bowls.  Cover with meat and sauce.
• Enjoy!

 Ingredients

• 1 pint half and half or coconut milk 
• 1 pint blueberries
• juice of one lemon
• handful of spearmint leaves
• 1/4 -  1/2 cup maple syrup, to taste

Directions
I use a Vitamix blender to make almost instant ice cream. You can also blend these ingredients and put them in your ice cream maker of choice, or blend them and freeze in any freezable pan.  

• Pour the half and half into ice cube trays, and spread the blueberries out on a cookie sheet with sides, and freeze them both over night.
• Put the frozen half and half and frozen blueberries into your Vitamix.
• Add lemon juice, maple syrup, and mint leaves to the container.
• Blend on high for a few minutes, using the plunger to push the cream cubes down into the blades. 
• When blended well, taste for sweetness.  You may have to add more syrup depending on how tart the blueberries were.

These are not quite Irish Soda Bread.  I've been informed that if they have caraway and currants in them they are tea cakes.  These are more soda-y than tea cakes, so I decided scones was the best thing to call them.  In any case, they are delish!!


​
Makes 10 small scones
Ingredients
· 1 c. almond flour
· 1 c. coconut flour
· 1 c. tapioca flour (also called tapioca starch)
· 1/3 cup coconut sugar/nectar
· 1/4 cup gelatin
· 1 Tbs baking powder
· 1/2 tsp sea salt
· 1 Tbs caraway seeds (optional)
· 1/4 cup currants (optional)
· 1/2 cup melted butter or coconut oil
· 1 tsp vanilla
· 1 tsp apple cider vinegar
· 1/2 cup cool water, plus maybe 2-3 more tablespoons
​
Directions:
· Preheat oven to 350 degrees.
· Melt the butter or coconut oil in a small saucepan.  Set aside to cool.
· Mix all the dry ingredients together in a large bowl.  I like to use a whisk for combining dry ingredients.  It gets them really evenly distributed.
· Add melted butter, the rest of the wet ingredients, and half a cup of water.  Mix well but try not to over mix.  Add additional water one tablespoon at a time until the mixture sticks together.  It won’t become one big ball of dough.  You want it just wet enough to stick in a ball when you mush a handful together.
· Form biscuit/scone shapes.  Don’t mush it too much.  The less you can press it the lighter the scones will be.
· Bake for 25 minutes, just until dry on the outside.  If you wait until they are golden brown the tapioca will get very tough. 
· Allow to cool for ten minutes or so for best structural integrity.
· Serve with butter, whipped cream, or Devonshire cream and jam.
 

Holy Cow!  These are good.  I wish I could say I invented them, but they are actually from Deliciously Organic.  I make them whenever I do a class or workshop on going gluten-free because there is nothing second class, or un-yummy about these.



Ingredients: 

• 2 cups almond flour
• 1/4 cup arrowroot flour
• 6 tablespoons coconut flour
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon coarse Celtic sea salt
• 1 large egg, gently beaten
• 8 tablespoons unsalted butter or 6 tablespoons ghee, melted
• 1/3 cup raw honey
• 1/3 cup unsulphured molasses
• Coarse sanding sugar, maple sugar, or coconut sugar for rolling

Instructions
Preheat oven to 375ºF and adjust rack to middle position. 
Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl. 
Stir in egg, melted butter, honey and molasses until combined. 
Let dough sit for 5 minutes. 
Scoop a dough ball and drop it into a small bowl with your rolling sugar. 
Roll the cookie around (the dough will be a bit tacky and soft), then gently roll in your hands to form a ball. 
Set the dough ball on a baking sheet lined with parchment paper. 
Continue with remaining dough. 
Bake for 12 minutes. 
Cool for 10 minutes.

  I LOVE recipes that are easy, delicious, and pretty.  Covers about all the bases for yumminess in my book.  This one has gotten rave reviews every time I've made it.  If you have any juice left over, you can mix it with a bit of vinegar to make a really delicious salad dressing. 



Ingredients

• 2 large or 4 small beets.  You want a total of about the size of two fists.
  
• 2 large or 4 small onions.  Cippolini are good, but regular yellow onions work fine.  You can also use pickled onions for an extra layer of flavor.
  
• 4 tablespoons butter
• 4 tablespoons maple syrup

Preheat the oven to 325 degrees.  

• Put the butter into a 9 x 9 pyrex or pottery baking dish and put into the oven to melt the butter.
  
• Peel the beets and chop into about one inch cubes.
  
• Peel the onions and chop into about one inch cubes.
  
• Put the beets and onions into the baking dish with the melted butter.
• Add the maple syrup to the dish and stir to coat the veggies well with butter and syrup.
• Bake for 30 minutes, stirring after about 15 minutes.

Ingredients
1/2 cup cold water
1 Tablespoon gelatin
1 ripe avocado
1/2 cup cocoa powder
1/2 cup maple syrup


This makes two servings.  You can easily double or triple for more servings.  We eat this for Sunday breakfast as well as the occasional dessert.  Chocolate mousse for breakfast?!  There's really nothing bad in here.  The avocado provides healthy fats, gelatin is protein, and chocolate and maple syrup both have health-giving qualities as well.

1 large organic zucchini (Zucchinis are one of the things I always try to buy organic.  Non-organic zucchinis are almost all GMO.)
1/2 head of cauliflower
1/2 cup chicken stock
1-3 cloves of garlic depending on how garlicky you like it
1/2 cup Coconut cream (Place a can of coconut milk in the fridge for a few hours.  When you open the can there will cream at the top and watery milky stuff at the bottom.  Use the thick cream in this recipe and add the more watery stuff to a smoothie or jello.)
Olive oil
sea salt, fresh ground pepper
fresh parsley, chopped

• Chop up the cauliflower into 2 inch-ish chunks.  Add to a saucepan with the chicken stock and boil until fork tender.
• While the cauliflower is cooking, make the zucchinis into noodles.  I have a spiralizer which I LOVE and I use often.  But if you're just trying this for the first time and aren't ready to make that commitment, you can grate it with the large hole cheese grater.
• Put the cooked cauliflower, chicken stock, garlic, and coconut cream into a blender or food processor.  Blend for several minutes until very smooth.  Add olive oil if you feel like it needs to be more liquid.  
• Add salt, pepper, and fresh herbs to taste. 
• Put the sauce into a frying pan and heat gently until steaming.  Mix in the zucchini and stir well to coat all the noodles with the sauce.  Cook only for a couple of minutes until the noodles are al dente.  Test often; they go quickly from having a nice noodley texture to being limp and soggy.  

This is nice served with bacon and mushrooms, or sausages.  Or whatever you like to serve with noodles and white sauce. 

1 large onion
2 cloves garlic
2 tablespoons coconut oil
2 cups coconut milk
1.5 pounds cod fillet (You can actually use whatever fish, or mixture of fish, shrimp, scallops, octopus, etc. you like. I prefer cod because it's mild and flaky.)
juice of half a lemon
sea salt
hot pepper (I use powdered cayenne, but feel free to use your preferred source of hotness.)

• Melt the coconut oil in a heavy-bottom saucepan.
• Saute the onions and garlic in the coconut oil.
• While the onions are sauteing, cut the fish into 1 inch cubes (more or less, the size is not super important, but I like to make them bite sized).
• When the onions are clear, add the coconut milk to the pan.
• Add the fish, lemon juice, salt, and hot pepper.  Cook until the fish is done, about ten minutes.
  

That's it!