Chocolate Chili Cake

Yield: 1 8-inch cake

8 eggs

1 1/2 cups cocoa powder

3/4 cup coconut oil, melted

2/3 cup monkfruit sweetener

1/2 tsp ground cayenne powder

1/2 tsp cinnamon

1/2 tsp gelatin powder

pinch salt

1. Preheat the oven to 285F. Line a 8-inch pie pan with parchment paper.

2. Combine all ingredients together in a food processor. Transfer to the prepared pan.

3. Bake for 45 minutes, or until filling doesn’t jiggle. Let cool slightly and then slice.

4. Top with fresh berries or whipped coconut cream.

The Metabolic Approach to Cancer

Halibut with Tamari Ginger Dressing

Yield: 6 servings

1/4 cup tamari

3 tbsp rice vinegar

2 tbsp mirin

2 tbsp olive oil

2 tsp sesame oil

2 scallions, thinly sliced on the diagonal

1/4 cup finely julienned peeled fresh ginger

1 tsp red pepper flakes

6 halibut fillets, skinned

1 tbsp sesame seeds

1. In a small bowl, combine tamari, rice vinegar, mirin, olive oil, sesame oil, scallions, ginger, and red pepper flakes.

2. In a large, shallow dish, brush the halibut fillets with half of the dressing. Cover and refrigerate for 30 minutes.

3. Preheat the oven to 450F. Bake in the upper third of the oven for 10 to 12 minutes, or until glazed and just cooked through.

4. Pour the remaining dressing over the fish, sprinkle with the toasted sesame seeds, and serve.

https://www.foodandwine.com/recipes/halibut-with-soy-ginger-dressing

Avocado Aioli

Yield: 1 1/2 cups

2 avocados

1/2 cup sour cream

2 tbsp basil, chopped

1 tbsp garlic, minced

2 tbsp lemon juice

2 tbsp lime juice

1 serrano chile or jalapeño, minced

1 small shallot, minced

salt and pepper

1. In a medium bowl, coarsely mash the avocados with a fork.

2. Fold in remaining ingredients.

https://www.foodandwine.com/recipes/avocado-aioli

Corn Chowder

Yield: 4-6 servings

1 cup onion, chopped

1/4 cup celery, chopped

2 cloves garlic, minced

2 cups corn kernels

1 1/2 cups potatoes, cubed

3/4 cup red bell pepper, chopped

2 tsp salt

1 tsp black pepper

1 tsp thyme

1/4 tsp red pepper flakes

3 cups chicken broth (or vegetable broth)

3 tbsp all purpose flour (optional)

chives or green onion for garnish

1. Add all ingredients (except garnish) to the slow cooker.

2. Cover and cook on high for 4 hours, or on low for 8 hours.

3. Take 2 cups of the soup and blend in a high-speed blender until smooth. Add back to the rest of the soup and stir to combine.

4. Serve with chives or green onions.

https://www.bakedbyrachel.com/slow-cooker-summer-corn-chowder/

Sweet Potato Pie

Yield: 8 servings

Base:

1 1/2 cups almond flour 

1 1/2 tbsp coconut oil

3/4 tbsp butter

5 tbsp Swerve

Filling:

15-oz can sweet potato puree

1/3 cup coconut oil, softened

1/3 cup coconut butter, softened

5 tbsp honey

1 tsp vanilla extract

1 tsp lemon juice

1 tsp apple cider vinegar

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

1 flax egg (1 tsp ground flax + 1 tbsp water)

1. To create the base, add all base ingredients to a food processor. Pulse to form a crumbly mixture.

2. Press into a 9-inch pie plate.

3. Prepare the filling by blending all filling ingredients except the flax egg in a high-speed blender or food processor until smooth.

4. Pour in the flax egg and blend briefly until well combined.

5. Spoon and spread the mixture evenly into the pie crust. The filling should reach almost to the top of the crust leaving about a ¼-inch edge.

6. To set the pie, place in the freezer for 30 minutes until the filling has set completely.

7. Remove from freezer and place in refrigerator until ready to serve.

https://autoimmunewellness.com/sweet-potato-pie-cheesecake/

Banana Zucchini Muffins

Yield: 12 muffins

1 1/4 cup shredded zucchini (from 1 medium zucchini)

1 cup mashed banana (from 2 bananas)

3/4 cup cashew butter

1/4 cup maple syrup

2 eggs

1 tsp vanilla extract

2/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

1. Preheat oven to 350F. Line a muffin tin with muffin liners.

2. Squeeze shredded zucchini of excess moisture with a paper towel.

3. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs, and vanilla. Mix until smooth and well combined.

4. Add the dry ingredients (coconut flour, baking soda, and salt) to the wet ingredients. Mix until combined.

5. Divide batter evenly between muffin cups. Bake for 22 to 27 minutes, or until toothpick comes out clean.

https://www.ambitiouskitchen.com/paleo-banana-zucchini-muffins/

Red Lentil Dahl

Yield: 4 servings

1 tbsp olive oil

1 cup onion, diced

1 1/4 cups celery, chopped

1/2 tbsp garlic, finely minced

1 tbsp ginger, grated

1/4 tsp mustard seeds`

1 tsp coriander

2 tsp curry powder

1/2 tsp onion powder

2 cups yam, peeled, chopped

3 1/2 cups water

1 cup red lentils

1 tsp salt

4 cups chopped baby spinach

2 tbsp lemon juice

1. In a pot, heat olive oil over medium heat. Add onion, celery, garlic, ginger, mustard seeds, coriander, curry powder, and onion powder. Saute for 5 to 8 minutes, or until onions are soft.

2. Add water and lentils. Bring mixture to a boil, then cover and simmer on low for 30 minutes.

3. Add chopped spinach, salt, and lemon. Serve warm.

https://blog.freepeople.com/2019/08/mikaela-reubens-red-lentil-dahl-recipe/

Cauliflower Herb Egg Cups

Yield: 12

2 cups riced cauliflower

1/2 tsp basil

1/2 tsp oregano

1/4 tsp dill

8 eggs

1/2 tsp salt

1/2 tsp pepper

1 cup shredded cheese, divided

1/2 cup all purpose flour

1/2 tsp baking powder

1. Preheat oven to 350F. Line a standard sized muffin pan with parchment liners and set aside.

2. In a large bowl, mix together the cauliflower, herbs, eggs, salt, pepper, and half the cheese until well combined.

3. Stir in the flour and baking powder until completely incorporated.

4. Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with rest of the cheese.

5. Bake for 20 to 25 minutes, until muffins are baked through and no longer jiggle.

https://sweetpeasandsaffron.com/7-healthy-breakfast-egg-muffins-freezer/

Banana Blueberry Muffins

Yield: 12 muffins

3/4 cup almond flour

3/4 cup coconut flour

6 tbsp tapioca flour

6 tbsp granulated monk fruit sweetener (or granulated stevia)

1 1/2 tbsp cinnamon

1 1/2 tsp baking soda

3/4 tsp salt

3 eggs

1/2 cup coconut oil

3 tbsp almond milk

1 1/2 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup banana, mashed (about 3 large)

1 1/2 cups fresh (or frozen) blueberries

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the dry ingredients (almond flour through salt).

3. In a medium mixing bowl, whisk the eggs, oil, milk, vanilla, and vinegar.

4. Stir the mashed banana into the wet ingredients.

5. Fold the blueberries into the dry ingredients until they are lightly coated.

6. Pour the wet ingredients into the dry/blueberry mixture and gently stir to combine, being careful not to crush the blueberries.

7. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 30 to 40 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://acleanbake.com/banana-blueberry-muffins/

Apple Coffee Cake

Yield: 1 8x8 pan

2 large eggs

1/4 cup coconut oil

1/2 cup honey (or maple syrup)

1/2 tsp apple cider vinegar (or lemon juice)

2 cups almond flour

1/2 tsp baking soda

1/4 tsp salt

Topping:

1 Granny Smith apple, peeled, finely chopped

1/4 cup coconut oil, softened

1/4 cup coconut sugar

2 tbsp ground cinnamon

1/3 cup walnuts, chopped

1. Preheat the oven to 350F. Line an 8-inch square baking pan with parchment paper.

2. Add all batter ingredients to a blender or a food processor. Blend until well combined. The batter will be very thick. Transfer batter to the prepared baking pan and smooth into an even layer.

3. In a bowl, stir together the topping ingredients until well combined. Distribute topping over the cake, gently pressing the apples into the cake batter.

4. Bake for 25 minutes. Turn heat off and keep the cake in the oven an additional 15 minutes, until the center feels firm when poked. Remove from the oven and allow cake to cool 30 minutes before cutting and serving.

https://www.theroastedroot.net/apple-coffee-cake-paleo/