Recipes

Raspberry Lemonade Jell-O

Raspberry Lemonade Jell-O

Our raspberry lemonade Jello-O is, in fact, a remake of our beloved Patsy’s lemon Jell-O. All you have to do is mention the name, and everyone in our family will gasp, hoping it will be on the dinner table with our Lemon Chicken, which is a hit on our blog. Our Patsy was well known for her famous molded salads—she was a regular gelatin magician. Remaking her recipe with natural ingredients required some work, since she and most everyone else made these offerings with boxed gelatin. We did it, though. This Jell-O is exactly what our taste buds remember. We serve this as a side dish with a meal, but you can also easily serve it as dessert.
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Ingredients

yield: 6 cups (1.6 kg) molded Jell-O

  • 2½ tbsp 15 g unflavored powdered gelatin
  • 3 cups 720 ml cold water, divided 6 oz (168 g) fresh raspberries
  • ½ cup 120 ml pure maple syrup
  • ¾ cup 180 ml raw honey
  • ¾ cup 180 ml fresh lemon juice
  • ¾ tsp lemon zest
  • 8 drops food-grade lemon essential oil
  • ¼ tsp fine sea salt
  • 2 cups 480 ml dairy-free whipped cream, plus additional for topping (optional)
  • Fruits of choice for serving

Instructions

  • In a small bowl, combine the gelatin and 1 cup (240 ml) of the cold water.
  • Set this mixture aside and allow the gelatin to soften for about 5 minutes.
  • While the gelatin softens, combine 1 cup (240 ml) of the cold water, raspberries and maple syrup in a saucepan.
  • Bring this mixture to a boil over high heat, then reduce the heat to medium-low and allow the mixture to simmer for 5 to 7 minutes, stirring it occasionally, until the raspberries break apart.
  • Place a strainer over an 8-cup (1.
  • 9-L) glass bowl and pour the raspberry mixture through it, straining out the seeds.
  • Add the softened gelatin to this raspberry mixture and whisk the two to dissolve the gelatin and fully combine the ingredients.
  • Discard the strained raspberry seeds.
  • Add the remaining 1 cup (240 ml) of cold water, honey, lemon juice, lemon zest, lemon essential oil and salt to the warm gelatin mixture.
  • Whisk the ingredients together to fully combine everything.
  • Set the gelatin in the fridge for 50 to 60 minutes to allow it to set up slightly.
  • It should just barely be starting to thicken up.
  • Remove the gelatin from the fridge, add the whipped cream and use a hand mixer to combine it fully with the gelatin.
  • Pour the gelatin into a 6-cup (1.
  • 4-L) mold.
  • Refrigerate the gelatin overnight for the best results.
  • To serve the Jell-O, select a rimmed plate or a platter that will accommodate the width of the mold you used.
  • Pull the Jell-O slightly from the sides of the mold—if the Jell-O seems stuck, you can dunk the bottom of the mold in a dish of warm water for about 10 seconds to release it.
  • Invert the serving plate on top of the mold, then carefully flip the two over and give them a little jiggle.
  • The Jell-O should drop down onto the serving plate from the mold; if not, give it another little jiggle until it releases.
  • Arrange the fruit as desired either around the molded Jell-O or inside the center cavity.
  • Add the additional whipped cream (if using) either on top of the Jell-O or inside the center cavity.
  • Serve this Jell-O right away and store any leftovers in the fridge in an airtight container for up to 5 days.
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Course; Cold Drinks
Diets; Paleo

Piparkakut Cookies

Piparkakut Cookies

Our dearest Patsy hailed from Finland; her parents were immigrants who came to the United States many years ago. It’s important to honor those roots, as we all have to remember our humble beginnings. Similar to a gingersnap, this addicting cookie is ideal for the holiday season.
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Ingredients

yield: 36 (3½-inch [9-cm]-diameter) cookies

  • 1¾ cups 233 g cassava flour, plus additional as needed
  • 1½ tsp 7 g baking soda
  • ½ tsp fine sea salt
  • 6 tbsp 120 g blackstrap molasses
  • ½ cup 94 g maple sugar
  • ½ cup 114 g grass-fed butter
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 large egg beaten and at room temperature
  • 1 cup 240 ml ice water
  • Organic powdered sugar as needed (optional)

Instructions

  • In a small bowl, sift together the cassava flour, baking soda and salt.
  • Set the flour mixture aside.
  • In a large saucepan over medium heat, whisk together the molasses, maple sugar, butter, cinnamon, ginger and cloves.
  • Bring the mixture to a boil, then remove it from the heat.
  • Allow the molasses mixture to cool for about 20 minutes, then add the egg.
  • Beat the ingredients together with a hand mixer for 60 to 90 seconds, until the mixture is fluffy and lighter in color.
  • Add the flour mixture to the molasses-egg mixture and beat the two to combine them.
  • Let the dough sit for about 5 minutes, and don’t be alarmed: The dough will be very loose at this point.
  • Lay a large piece of plastic wrap on a work surface, and then transfer the dough to the center of the plastic wrap and wrap the dough in the plastic.
  • Refrigerate the dough overnight.
  • The next day, preheat the oven to 390°F (199°C).
  • Prepare two 13 x 18–inch (33 x 45–cm) baking sheets by lining them with parchment paper.
  • Cut the dough in half and return one half to the fridge while you work with the first half.
  • Lay one 13 x 18–inch (33 x 45–cm) piece of parchment paper on a work surface and generously dust with additional cassava flour.
  • Place the dough in the center of the parchment paper.
  • Dust it with a little more cassava flour and lay an additional piece of parchment paper of the same size on top.
  • Roll out the dough as thinly as possible between the two pieces of parchment paper.
  • Cut out the cookies in your desired shape, and place them about 1 inch (2.
  • 5 cm) apart on the prepared baking sheets.
  • Reroll the scraps and cut out additional cookies until the dough is gone.
  • Then repeat these steps with the second half of the dough.
  • Before baking the cookies, carefully brush each one with the ice water.
  • Bake the cookies for 6 to 8 minutes, or until they are slightly puffy and brown.
  • Remove the cookies from the oven and transfer them to a cooling rack.
  • These little gems will crisp up as they cool.
  • Dust them with the powdered sugar (if using) and serve them.
  • They can be stored at room temperature for up to 1 week.
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Course; Coockies / Biscuit
Diets; Paleo

Haupia Tropical Fruit Tart

Haupia Tropical Fruit Tart

It’s probably obvious at this point in the book that we have a deep love for island life and all things tropical. Haupia is traditionally a coconut pudding that you may have enjoyed if you’ve visited the islands of Hawaii. Since coconut milk is naturally dairy-free, this delicious and Paleo-friendly twist on the island treat was a must. The scrumptious, subtly sweet filling lives in a baked crust of shredded coconut and macadamia nuts. We’ve topped ours with cubed mango, kiwi and dragon fruit, then we’ve garnished it all with passion fruit. A truly unique flavor experience awaits you, and we’re confident you will feel warm tropical breezes wafting over your cheeks with every bite.
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Equipment

  • Small saucepan

Ingredients

yield: 4 servings

crust

filling

  • ¼ cup 60 ml cold water
  • ½ tbsp 3 g unflavored powdered gelatin
  • ¾ cup 180 ml full-fat coconut milk
  • ½ cup 120 ml plain unsweetened almond milk
  • ¼ cup 47 g maple sugar
  • ⅛ tsp fine sea salt
  • suggested toppings
  • Mango Kiwi
  • Dragon fruit
  • Passion fruit

Instructions

  • To make the crust, preheat the oven to 350°F (177°C).
  • Line the bottom of a 5 x 14–inch (13 x 35–cm) rectangular tart pan or an 8-inch (20-cm) round tart pan with parchment paper.
  • If you do not have a tart pan, line a 9 x 9–inch (23 x 23–cm) baking pan with parchment paper.
  • In a medium bowl, use a fork to mix together the coconut, macadamia nuts and cassava flour.
  • Add the coconut oil, maple syrup, vanilla and salt.
  • Mix the ingredients together with a small spoon to thoroughly blend the wet and dry ingredients.
  • Press the crust mixture evenly into the bottom and up the sides of the prepared tart pan.
  • Alternatively, if you are using a square baking pan, press the crust mixture into the bottom of the pan.
  • Bake the crust for 10 to 12 minutes, or until the edges just begin to turn brown.
  • Remove the crust from the oven and let the crust cool completely.
  • To make the filling, pour the cold water into a small bowl and sprinkle the gelatin over the top of the water.
  • Allow the gelatin to soften for about 5 minutes.
  • In a small saucepan over medium-low heat, combine the coconut milk, almond milk, maple sugar and salt.
  • Warm the mixture for 5 to 6 minutes, stirring it occasionally, until it is just simmering and the sugar has melted.
  • Remove the milk mixture from the heat and add the softened gelatin, whisking the two to combine them.
  • Do not pour the filling into the tart crust yet, since it’s hot and thin; it will seep right into the crust.
  • Instead, pour the mixture into a medium bowl and place it in the refrigerator for 45 to 60 minutes to allow the filling to set slightly.
  • It should be thick enough to coat your finger but not firm enough that it feels like you can push on it and leave an indentation.
  • Keep an eye on it, as you don’t want it to set up too much; otherwise, it won’t pour easily into the tart crust.
  • Once the filling is slightly set, pour it into the prepared tart crust and place the tart in the refrigerator to chill for 60 to 90 minutes, until the center no longer jiggles when the tart is gently shaken.
  • When you are ready to serve the tart, pop it out of the pan and place it on a serving platter.
  • Top the tart with the mango, kiwi, dragon fruit and passion fruit, then slice and serve it.
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Course; Fruit / Tarts
Diets; Paleo

Milk Chocolate Cream Pie

Milk Chocolate Cream Pie

We can’t think of a tastier filling to pour into our beloved Paleo Pie Crust than this dreamy chocolate goodness. If you’re looking for a chocolate fix, look no further—this is it! The filling is a dairy-free, silky delight with a very mellow chocolate flavor, so two pieces might be in order. If you prefer a darker chocolate flavor, feel free to increase the cocoa powder by 1 tablespoon (5 g), then dive into the rich and deep side of dark chocolate. Either way, cut into this delicious pie and enjoy every single bite.
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Ingredients

yield: 1 (9-inch [23-cm]) pie

  • 6 large egg yolks at room temperature
  • ½ cup 94 g maple sugar
  • 3 tbsp 24 g tapioca starch
  • ¼ cup 22 g unsweetened cocoa powder
  • ½ tsp fine sea salt
  • 1½ cups 360 ml plain unsweetened almond milk
  • 3 tbsp 42 g grass-fed butter or ghee
  • 2 tsp 10 ml pure vanilla extract
  • 1½ cups 360 ml dairy-free whipped cream, divided
  • 1 baked Paleo Pie Crust

Instructions

  • Shaved dairy-free chocolate, for garnishing (optional)
  • Prepare a large heatproof bowl with a fine-mesh sieve on top of it.
  • Set the bowl aside.
  • In a medium bowl, combine the egg yolks and maple sugar.
  • Whip the ingredients with a hand mixer for 1 to 2 minutes, until they are well combined and a little lighter in color.
  • Add the tapioca starch, cocoa powder and salt and mix them well into the egg-sugar mixture.
  • Pour in the almond milk and mix the ingredients again to fully combine them.
  • Pour this mixture into a large, heavy-bottomed saucepan.
  • Cook the mixture over medium heat for 5 to 7 minutes, stirring it constantly, until it has thickened.
  • Remove the custard from the heat and whisk in the butter and vanilla.
  • Pour the custard through the fine-mesh sieve into the bowl, using the back of a spoon to push it through.
  • The custard will be thick, but this process will remove any lumps, making for a very creamy texture.
  • Place the custard in the refrigerator to cool for 45 to 60 minutes.
  • When the custard is cool, add 1 cup (240 ml) of the whipped cream and fold it into the custard with a rubber spatula to combine the two.
  • Pour the pie filling into the prepared Paleo Pie Crust.
  • Place the pie in the refrigerator for at least 4 hours, or up to overnight for the best results, to allow the filling to set up.

Notes & Wine Advice

When you are ready to serve the pie, place the remaining ½ cup (120 ml) of the whipped cream in the center of the pie and sprinkle the shaved chocolate on top (if using).
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Course; Chocolate / Pie
Diets; Paleo

Mango Sweet Rice

Mango Sweet Rice

If you tolerate basmati rice on occasion like we do, you are going to enjoy this dessert. Traditionally you may see this called mango sticky rice, Thai sweet rice and mango or sticky rice with mango—there are so many variations. This dessert is another recipe that gives us such warm fuzzies! While it’s one we usually don’t make at home, we would always enjoy it at our favorite Thai restaurant when we were visiting family in St. George, Utah. After a tasty family meal there, we would make sure we had several orders of mango sticky rice to share. Everyone grabbed a spoon to enjoy their portion. The rice and sauce are warm and slightly sweet, and—when they are paired with fresh mango—eating this dish is one of those “oh my” moments you’re not likely to forget. We hope you enjoy our take on this beloved dessert filled with family memories of sitting around a table and eating together.
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Ingredients

yield: 5 (½-cup [50-g]) servings

  • rice
  • 1 cup 200 g basmati rice
  • 2 cups 480 ml water
  • ¾ cup 180 ml full-fat coconut milk
  • ½ cup 94 g maple sugar
  • ¼ tsp fine sea salt
  • sauce
  • 1 cup 240 ml full-fat coconut milk
  • 2 tbsp 24 g maple sugar
  • 2 tbsp 16 g tapioca starch
  • ½ tsp fine sea salt
  • toppings
  • 2 large Ataulfo mangoes cut into ¼” (6-mm)-thick slices
  • 1 tbsp 9 g sesame seeds (optional)

Instructions

  • To make the rice, combine the rice and water in a large saucepan.
  • Bring the water to a boil over medium-high heat, then cover the saucepan and reduce the heat to low.
  • Simmer the rice for 15 to 20 minutes, or until it is fluffy.
  • While the rice cooks, prepare the soaking liquid for the rice by combining the coconut milk, maple sugar and salt in a small saucepan.
  • Bring the mixture to a boil over medium-low heat, stirring it occasionally, until the sugar is dissolved.
  • Pour the hot liquid over the cooked rice in the large saucepan and stir it to combine.
  • Let this cool, covered, for 1 hour.
  • Once the rice has cooled, make the sauce.
  • In a medium saucepan, whisk together the coconut milk, maple sugar, tapioca starch and salt.
  • Warm the mixture over medium-low heat for 3 to 5 minutes, until the maple sugar is dissolved, the mixture has thickened a bit and it is bubbly.
  • To serve, transfer ½ cup (50 g) of the sweet rice to a serving plate and shape it as desired.
  • Drizzle 2 tablespoons (30 ml) of the warm topping sauce over the rice, arrange the mango slices on top of the rice and garnish it with the sesame seeds (if using).
  • Serve the sweet rice immediately.
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Course; Fruit / Rice
Diets; Paleo

Cottage Pie from Michelle Daniels

Cottage Pie from Michelle Daniels

We learned something new when we were doing research for this recipe. Did you know that the name “shepherd’s pie” applies only when you use lamb? If you’re using ground beef, as we have here, it’s called cottage pie. So when we’ve enjoyed this over the years, we definitely used the wrong name—but we have loved it regardless. A layer of creamy mashed potatoes covering a flavorful gravy loaded with soft veggies and savory beef brings comfort in every single bite.
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Ingredients

yield: 8 servings

mashed potatoes

  • 2½ tsp 15 g fine sea salt, divided
  • 1½ lb 681 g russet potatoes, peeled and cut into 1” (2.5-cm) cubes
  • 4 to 6 tbsp 60 to 90 ml plain unsweetened almond milk
  • 3 to 4 tbsp 36 to 48 g ghee

filling

  • 1 tbsp 15 ml avocado oil
  • 1 cup 160 g diced onion
  • 2 medium carrots peeled and cut into 1” (2.5-cm) matchsticks
  • 2 cloves garlic minced
  • 1 lb 454 g grass-fed ground beef
  • 1½ tsp 9 g fine sea salt
  • 3 tbsp 24 g cassava flour
  • 1 cup 240 ml unsalted chicken bone broth
  • 3 tbsp 45 ml sugar-free ketchup
  • 2 tbsp 30 ml plain unsweetened almond milk
  • 2 tsp 10 ml balsamic vinegar
  • 2 tsp 10 ml organic Worcestershire sauce
  • 1 tbsp 2 g finely chopped fresh rosemary
  • ¼ tsp porcini mushroom powder here
  • 1 cup 134 g frozen peas
  • 1 cup 70 g diced cremini mushrooms
  • 3 pieces cooked bacon roughly chopped
  • Finely chopped fresh parsley as needed (optional)

Instructions

  • To make the mashed potatoes, fill a 3-quart (2.
  • 9-L) pot with cold water and then add 2 teaspoons (12 g) of the salt.
  • Place the potatoes in the cold water.
  • Cover the pot, set it over medium-high heat and bring the potatoes to a boil.
  • Uncover the pot, reduce the heat to medium-low and maintain a simmer.
  • Cook the potatoes for 10 to 15 minutes, until they are fork-tender and smash easily.
  • Drain the potatoes, then return them to the pot.
  • Add 4 tablespoons (60 ml) of the almond milk, the ghee and the remaining ½ teaspoon of salt.
  • Use a potato masher to mash the potatoes until they are smooth—if you prefer smoother potatoes, add the remaining 2 tablespoons (30 ml) of almond milk, 1 tablespoon (15 ml) at a time, and mash the potatoes until they reach your desired consistency.
  • Set the mashed potatoes aside.
  • Preheat the oven to 400°F (204°C).
  • Line a medium baking sheet with parchment paper.
  • To make the filling, warm a 10-inch (25-cm) cast-iron skillet over medium heat.
  • Add the avocado oil and allow it to warm.
  • Add the onion and the carrots and sauté them for 5 to 7 minutes, until they are soft and becoming golden brown along the edges.
  • Add the garlic, stirring to combine the ingredients, and cook the mixture for 40 to 60 seconds, until the garlic is fragrant.
  • Add the ground beef and salt and cook it for 10 to 12 minutes, stirring the mixture occasionally, until the beef is no longer pink.
  • Sprinkle the cassava flour over the meat mixture and stir to coat it with the flour.
  • Cook the mixture for about 1 minute.
  • Pour in the bone broth, ketchup, almond milk, balsamic vinegar, Worcestershire sauce, rosemary and porcini mushroom powder, stirring to combine them with the meat mixture.
  • Bring the mixture to a gentle simmer, then reduce the heat to low and cook it for 2 to 4 minutes, stirring it occasionally, until the sauce thickens.
  • Add the peas, cremini mushrooms and bacon and stir the ingredients until everything is well combined.
  • Smooth the top of the mixture evenly in the skillet and remove it from the heat.
  • Using a spoon, place the mashed potatoes on top of the filling, being sure to start around the edges—this creates a seal to prevent the filling from bubbling up.
  • Spread out the potatoes carefully, then use a fork to create a pattern on top of the potatoes.
  • This will create lovely crisp peaks that will take on a hint of golden-brown color as the cottage pie bakes.
  • Place the cottage pie on the prepared baking sheet and bake it for 30 minutes, or just until the potatoes begin to brown.
  • Remove the cottage pie from the oven and let it rest for about 15 minutes before serving it.
  • Garnish with fresh parsley, if desired.
  • Store any leftovers in an airtight container in the refrigerator for 4 to 5 days.
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Course; Pie
Diets; Paleo

Patsy’s Sloppy Joes

Patsy’s Sloppy Joes

This recipe is a beloved one that evokes warm, fuzzy food memories for many people in our family. The first time we saw our Patsy whip up this recipe, we were in awe. She originally made it with a canned condensed chicken gumbo soup, then simply seasoned it with ketchup, mustard and Worcestershire sauce. We’ve come up with what we think is a spectacular representation of her original: tasty ground beef swimming in a pseudo chicken gumbo and layers of subtly sweet flavors. We think once you toast up one of our Hamburger Buns and smear on a layer of our Back Porch Mayo, you will wonder how you were ever satisfied with sloppy joes before.
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Ingredients

yield: 4 cups (227 g) of sloppy joe filling

  • 1 tbsp 15 ml avocado oil
  • 1 lb 454 g grass-fed ground beef
  • ½ cup 80 g diced sweet onion
  • ¼ cup 37 g diced red bell pepper
  • 1 tbsp 8 g cassava flour
  • 1¼ cups 300 ml unsalted chicken bone broth
  • 2 tbsp 32 g tomato paste
  • 1 tbsp 15 ml apple cider vinegar
  • ½ cup 97 g diced frozen okra
  • 1 tsp fine sea salt
  • ¼ tsp dried thyme
  • ⅛ tsp dried oregano
  • 1 cup 240 ml sugar-free ketchup
  • 2 tbsp 30 ml yellow mustard
  • 2 tbsp 26 g coconut sugar
  • 4 tsp 20 ml organic Worcestershire sauce
  • ½ cup 93 g cooked white basmati rice (optional; reduce the bone broth to 1 cup [240 ml] if not using)
  • Hamburger Buns for serving (optional)
  • Back Porch Mayo for serving (optional)

Instructions

  • Heat a 10-inch (25-cm) cast-iron skillet over medium heat.
  • Add the avocado oil, beef, onion and bell pepper.
  • Cook the mixture for 8 to 10 minutes, stirring it occasionally, until the beef is no longer pink and the veggies are soft and slightly golden brown.
  • Sprinkle the cassava flour over the meat and stir to coat everything with the flour.
  • Then add the bone broth, tomato paste, vinegar, okra, salt, thyme and oregano.
  • Stir the mixture to combine the ingredients well.
  • Bring the mixture to a gentle simmer, then reduce the heat to low and simmer the mixture for 5 to 7 minutes, stirring it occasionally.
  • The cassava flour and okra will thicken the mixture at this point.
  • Add the ketchup, mustard, sugar, Worcestershire sauce and rice (if using) and stir to combine everything well.
  • Simmer the mixture for 10 minutes, stirring it occasionally.
  • Toast the Hamburger Buns (if using).
  • Spread the Back Porch Mayo (if using) on the bottom bun.
  • Fill the bun with 4 to 5 tablespoons (60 to 75 g) of the warm filling.
  • Top the filling with the other half of the bun.
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Course; Basic recipe
Diets; Paleo

Paleo Pie Crust

Paleo Pie Crust

This Paleo pie crust was a labor of love inspired by our momma DeVona and her pie-making skills, which she relied on heavily during the holidays. Learning how to make pie crust at a very young age was a rite of passage for our family, and we’ve made many over the years. When cassava flour hit the market in early 2015, our Paleo pie crust dreams became a reality, as did our hopes of once again enjoying pie during the holidays. Using cassava flour made it possible to tweak DeVona’s recipe and use the technique she learned in junior high school in the 1950s. This recipe has been a blog favorite since it made its debut during the 2015 holidays and has been made by many new friends and followers. Knowing that so many are able to enjoy authentic pie crust again is truly heartwarming, and we’re sure DeVona is pleased.
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Ingredients

  • yield: 1 9-inch [23-cm] pie crust
  • 1 cup 133 g cassava flour, plus additional as needed
  • 2 tbsp 16 g arrowroot flour
  • ¼ tsp fine sea salt
  • ½ cup 96 g organic vegetable shortening
  • 1 large egg beaten
  • ¼ cup 60 ml room-temperature water
  • Additional beaten egg optional

Instructions

  • In a medium bowl, use a fork to combine the cassava flour, arrowroot flour and salt.
  • Add the shortening to the flour mixture and cut it into the ingredients with a pastry blender or a fork until it is incorporated and the mixture resembles coarse crumbs.
  • Next, add the egg and stir the ingredients until they are combined.
  • Add the water, mixing it into the flour mixture completely.
  • Roll the dough around the bowl with your hands to clean the sides until the dough comes together in a smooth ball.
  • Lay a 13 x 18–inch (33 x 45–cm) piece of parchment paper on a work surface, and dust the parchment paper with a bit of additional cassava flour.
  • Place the dough in the center of the parchment paper, then flatten it slightly into a disk and dust it with a little more cassava flour.
  • Place another sheet of parchment paper on top of the dough and roll the dough into a large circle that is approximately ¼ inch (6 mm) thick.
  • For a traditional pie that’s baked or filled, please see the remaining steps.
  • Pull the top piece of parchment paper back, dust the dough with a little flour, then lay it back down.
  • Flip the entire crust over.
  • Remove the top parchment paper and lay an ungreased 9-inch (23-cm) pie plate upside down in the center of the crust.
  • Carefully flip the crust and pie plate over simultaneously and let the dough fall into the pie plate.
  • Remove the parchment paper and pinch together any tears in the crust.
  • Trim the dough on the sides of the pie plate.
  • Reroll the leftover dough and use it for your desired finished pie edge.
  • To prebake the crust, preheat the oven to 400°F (204°C).
  • Poke a few holes in the bottom and sides of the crust with a fork, allowing the steam to release during baking.
  • If you are using an egg wash, bake the crust for 10 minutes, then remove it from the oven and brush the edges with the additional beaten egg.
  • Bake the crust for 15 to 20 more minutes, or until it is golden brown.
  • Cover the crust’s edges with a pie crust shield if it begins to get too dark.
  • If you choose not to use egg wash, bake the crust for 25 to 30 minutes, or until it is golden.
  • To make a filled crust, add your desired pie filling to the raw crust and bake the pie as directed in the recipe, covering the crust’s edges if necessary.
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Course; Basic recipe / Pie
Diets; Paleo

Bacon-Infused Mac ’N’ Cheese

Bacon-Infused Mac ’N’ Cheese

As a child of the ’90s, Makenna consumed many boxes of store-bought mac ’n’ cheese. It’s a pantry staple for many people, because it’s such a quick and easy meal. Homemade Paleo-friendly mac ’n’ cheese might sound daunting, but we’ve worked hard to make this dairy- and gluten-free meal cheesy in taste and simple to make. Not to mention that the addition of bacon really takes this dish to flavor-town. Mac ’n’ cheese is back on our dinner rotations, and we could not be more excited about it!
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Ingredients

yield: 4 servings

  • 1 cup 146 g raw unsalted cashews
  • 1 cup 240 ml water
  • 2 cloves garlic roughly chopped
  • 2 tbsp 22 g nutritional yeast
  • 1½ tbsp 23 ml fresh lemon juice
  • 1½ tsp 8 ml fish sauce
  • 1 tbsp 15 ml reserved bacon fat
  • 1 tsp salt
  • 4 oz 112 g cassava-flour macaroni
  • 3 to 4 strips cooked bacon roughly chopped, plus additional for garnishing
  • 1 tbsp 3 g finely chopped fresh chives, plus additional for garnishing (optional)
  • Black pepper as needed

Instructions

  • In a high-powered blender, combine the cashews, water, garlic, nutritional yeast, lemon juice, fish sauce, bacon fat and salt.
  • Blend the ingredients until all of the cashews are pureed and the mixture is smooth and well combined.
  • Pour the mixture into a small saucepan, and then set the saucepan aside.
  • Follow the package instructions for preparing the macaroni.
  • When the pasta is nearly finished cooking, warm the “cheese” sauce over low heat for about 5 minutes, stirring it occasionally, until it is warmed through.
  • Drain the macaroni, then return it to the pan it was cooked in.
  • Pour the warmed sauce over the top.
  • Add the bacon, chives (if using) and black pepper to taste.
  • Stir to combine them with the sauce and pasta.
  • Serve the mac ’n’ cheese garnished with the additional bacon and chives (if using) on top.
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Course; Cheese / Pork
Diets; Paleo

Breakfast Enchilada Bake

Breakfast Enchilada Bake

If you love enchiladas and you also happen to love breakfast, then do we have a recipe for you. These breakfast enchiladas are the saucy, spicy and very filling meal of your dreams. This dish will certainly feed a crowd, and for our family, this really hits all of our favorite flavor profiles. This bake is another example of a meal we eat for breakfast, lunch or dinner because it’s versatile and delicious no matter the time of day. You can mix and match what toppings you have, add some leftover meat for extra protein or add some cheese if you tolerate it. It’s a customizable dish that will end up delicious no matter what.
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Ingredients

yield: 6 servings

  • 1 tbsp 15 ml avocado oil
  • ½ cup 80 g diced sweet onion
  • 2 cloves garlic finely chopped
  • 1 28-oz [784-g] can organic diced fire-roasted tomatoes, undrained
  • 1 8-oz[240-ml] can organic tomato sauce
  • 2 tsp 12 g fine sea salt, plus additional as needed
  • 2 tsp 4 g ground cumin
  • 1 tsp dried oregano rubbed
  • ¼ tsp chipotle chili powder
  • ¼ tsp black pepper plus additional as needed
  • 1 7-oz [196-g] can Herdez® Salsa Casera or salsa of choice
  • 2 cups 480 ml unsalted chicken bone broth
  • 14 oz 392 g canned diced green chilies
  • Juice of 3 medium limes
  • ¼ cup 60 ml nondairy milk of choice
  • 2 tbsp 16 g cassava flour
  • Avocado oil spray as needed
  • 3 4½-oz [126-g] bags sea salt plantain chips, plus additional for serving
  • 1 small bunch fresh cilantro roughly chopped (optional)
  • 2 to 3 green onions roughly chopped (optional)
  • Thinly sliced olives optional
  • 3 to 4 large eggs
  • Chipotle chili powder as needed (optional)
  • Guacamole for serving
  • Chipotle-Tomatillo Salsa for serving

Instructions

  • Warm a 3-quart (2.
  • 9-L) saucepan over medium heat.
  • Add the avocado oil, swirling the saucepan to coat the bottom with the oil.
  • Add the onion and cook it for 8 to 10 minutes, stirring it occasionally, until it is soft and the edges are just browned and caramelized.
  • Add the garlic and cook the mixture for 1 to 2 minutes, until the garlic is fragrant, making sure not to burn it.
  • Add the diced tomatoes with their liquid, tomato sauce, salt, cumin, oregano, chipotle chili powder, black pepper, salsa, bone broth, green chilies and lime juice.
  • Carefully stir the ingredients together until they are well combined.
  • Let the mixture simmer for about 15 minutes so the flavors can mingle.
  • If you like a smoother sauce, at this point, you can use an immersion blender or a food processor to puree the mixture until it is smooth.
  • To thicken the sauce, make a slurry by stirring together the nondairy milk and cassava flour in a small bowl.
  • While whisking the sauce, slowly pour in the slurry; the mixture should thicken up as you whisk.
  • Stir the sauce to ensure everything is evenly combined, then remove the saucepan from the heat and set it aside.
  • Preheat the oven to 400°F (204°C).
  • Spray a 12-inch (30-cm) oven-safe skillet with the avocado oil spray.
  • Pour 1 to 1½ cups (240 to 360 ml) of the sauce in the bottom of the skillet and swirl it around to fully coat it with the sauce.
  • Empty 1 bag of the plantain chips into the skillet and distribute them evenly.
  • Pour about 2 cups (480 ml) of the sauce over the plantain chips.
  • Using two forks, move the chips around to coat them well.
  • Repeat this process with the other 2 bags of plantain chips.
  • If you have a little sauce left over, you can add a little more on top.
  • Garnish the chips with the cilantro (if using), green onions (if using) and olives (if using).
  • Cover the skillet with foil and bake for 20 minutes.
  • Remove the skillet from the oven and remove the foil.
  • Carefully crack the eggs onto the top of the dish, spacing them evenly.
  • Season the eggs with additional salt, black pepper and the chipotle chili powder (if using).
  • Bake the eggs, uncovered, for 8 to 10 minutes, until the egg whites are set but the yolks are still runny and the sauce is bubbly around the edges.
  • Remove the skillet from the oven and let the enchilada bake cool slightly before serving; it will be very hot and it will slice better if you give it some time to set.
  • Serve it by cutting a slice or simply spooning it out onto individual plates with additional plantain chips, guacamole and Chipotle-Tomatillo Salsa.
  • Store any leftovers in the fridge for about 1 week.
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Course; Breakfast
Diets; Paleo