Orange Loaf

Yield: 1 loaf

1 1/2 cups almond flour

1/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

2 eggs

1/4 cup coconut oil, melted and cooled

1/3 cup maple syrup

zest of 1 large orange

1/2 cup freshly squeezed orange juice

1/4 cup unsweetened almond milk

1. Preheat oven to 350F. Line an 8x4 inch loaf pan with parchment paper.

2. In a large bowl, whisk together dry ingredients.

3. In a separate large bowl, whisk together wet ingredients.

4. Add dry ingredients to wet ingredients and mix well to combine.

5. Pour batter into loaf pan and spread out evenly. Bake for 40-45 minutes until tester comes out clean.

6. Allow loaf to cool completely in the pan before removing.

https://www.ambitiouskitchen.com/paleo-orange-kissed-loaf-dark-chocolate-glaze/

Pulled Pork (Co's)

Yield: 10 servings

2 tbsp smoked paprika

1 tbsp brown sugar

2 tsp garlic powder

1 tsp ground mustard

1 tsp salt

1 tsp pepper

3-4 lbs boneless pork shoulder, cut into 2-inch cubes

2 cups BBQ sauce (Sweet Baby Rays)

1 cup chicken stock, or water

1 cup diced tomatoes

2 tbsp apple cider vinegar

2 tbsp bourbon

1. In a large bowl, whisk together the paprika, brown sugar, garlic powder, ground mustard, salt, and pepper.

2. Add the pork and stir until the pork is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight.

3. Combine marinated pork with remaining ingredients in bowl of slow cooker. Cook on high for 6 hours.

4. When pork is tender, remove from slow cooker. Shred the pork with 2 forks.

5. If the sauce is too thin, remove the sauce to a pot and let the sauce continue to cook until it has reduced and thickened to desired consistency.

6. Once the sauce has reduced, skin some of the food off the top with a spoon. Add the shredded pork back to the sauce.

https://www.gimmesomeoven.com/instant-pot-bbq-pulled-pork/

Coconut Flour Pumpkin Bars

Yield: 8x8 pan

1 cup pumpkin puree

1/4 cup maple syrup

1 tsp vanilla extract

1/4 cup almond butter (or nut butter of choice)

1 tbsp unsweetened almond milk

2 eggs

1/2 cup coconut flour

3/4 tsp baking soda

1/8 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/8 tsp cloves

1/3 cup dark chocolate chips

1. Preheat oven to 350F. Line an 8x8-inch baking pan with parchment paper.

2. To a large bowl, add pumpkin puree, maple syrup, vanilla extract, almond butter, almond milk, and eggs. Mix until well combined.

3. Add coconut flour, baking soda, salt, and spices. Stir to combine.

4. Gently fold in chocolate chips.

5. Spread batter evenly in prepared pan, and bake for 20 to 25 minutes or until toothpick comes out clean in the middle. Transfer pan to a wire rack to cool.

6. Cut into 12 bars.

https://www.ambitiouskitchen.com/chocolate-chip-coconut-flour-pumpkin-bars/

Snickerdoodles

Yield: 12

1/4 cup coconut oil, melted

1/3 cup cane sugar

1 egg, room temperature

1 tsp vanilla extract

1 1/2 cups almond flour

2 tbsp coconut flour

1/2 tsp cinnamon

1/2 tsp baking powder

1/8 tsp salt

2 tbsp cane sugar

1 tsp cinnamon

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium mixing bowl, add coconut oil, sugar, egg, and vanilla. Stir to combine.

3. Add almond flour, coconut flour, cinnamon, baking powder, and salt. Stir until dough forms.

4. In a small bowl, mix together sugar and cinnamon.

5. Use your hands to roll dough into tablespoon sized balls, then flatten slightly into cookies. Roll each cookie into cinnamon-sugar mixture.

6. Place on prepared cookie sheet and bake for 9 to 11 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely.

https://www.ambitiouskitchen.com/grain-free-snickerdoodles/

Lasagna

Yield: 8 servings

Sauce:

1 tbsp olive oil

1 lb sweet (or hot) Italian sausage

1 lb lean ground beef (or ground turkey)

1 onion, finely chopped

5 cloves garlic, crushed

1 tsp fennel seeds

1 tsp dried basil

1 tsp dried oregano

salt and pepper

1 large can crushed tomatoes

1 can tomato paste

2 jars tomato sauce

Ricotta Mix:

1 1/2 cups ricotta

2 eggs

1/2 cup spinach, chopped

2 tbsp fresh parsley, chopped

2 tbsp fresh basil, chopped

2 tbsp mozzarella, grated

1 clove garlic, minced

salt and pepper

To assemble:

1 pound lasagna noodles

2 cups spinach, chopped

1 lb mozzarella, grated

1 cup four cheese mix, grated

1/4 cup Parmesan, grated

1. In a large pot, heat olive oil over medium heat. Add meat and cook until completely cooked through. Set aside, but do not drain the fat.

2. Add onion and garlic and cook for 5 minutes, or until softened.

3. Add spices and stir. Cook for another minute.

4. Add crushed tomatoes, tomato paste, and tomato sauce. Stir well and bring to a simmer. Reduce heat to low and simmer for 1 to 3 hours, stirring occasionally.

5. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 5 minutes, then drain and discard water. Noodles should be pliable but still crunchy inside.

6. In a small mixing bowl, combine ricotta with eggs, spinach, basil, parsley, mozzarella, garlic, salt, and pepper. Refrigerate until ready to assemble lasagna.

7. Preheat oven to 375F. Lightly grease a deep aluminum 9x13 roasting pan.

8. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/2 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese and 1/2 the spinach. Place 4 noodles on top. Spoon 2 cups meat sauce over noodles. Place 4 noodles on top. Spread remaining ricotta mixture on top of noodles. Top with 1/4 of four cheese mix and remaining 1/2 of the spinach. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella, four cheese mix, and Parmesan cheese. Cover loosely with aluminum foil.

9. Bake in preheated oven for 45 minutes. Remove foil, and bake an additional 25 to 30 minutes. May need to broil at the end to allow cheese to brown. Serve hot.

https://thestayathomechef.com/amazing-lasagna-recipe/

Slow-Roasted Salmon with Fennel, Citrus, and Chile

Yield: 4 servings

1 medium fennel bulb, thinly sliced

1 blood or navel orange, thinly sliced, seeds removed

1 Meyer or regular lemon, thinly sliced, seeds removed

1 red Fresno chile or jalapeño, with seeds, thinly sliced

4 sprigs dill, plus more for serving

salt and pepper

2 lb skinless salmon fillet, preferably center-cut

1/4 cup olive oil

flaky sea salt (such as Maldon)

1. Preheat oven to 275F. Line a shallow baking dish with parchment paper.

2. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in prepared dish. Season with salt and pepper.

3. Season salmon with salt and place on top of fennel mixture.

4. Pour oil over.

5. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 to 40 minutes for medium-rare.

6. Transfer salmon to a platter, breaking it into large pieces. Spoon fennel mixture and oil from baking dish. Discard dill sprigs. Season with Maldon salt and pepper, and top with fresh dill sprigs.

https://www.bonappetit.com/recipe/slow-roasted-salmon-with-fennel-citrus-and-chiles

Buckwheat Crepes

Yield: 5 large crepes

1 cup buckwheat flour

1 cup coconut milk

2 eggs

1/3 cup water

1 tbsp coconut oil, melted

1 tbsp coconut sugar

1/8 tsp cinnamon

pinch salt

1. To a blender, add all ingredients, and pulse to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more water.

2. Heat a nonstick skillet over medium heat. Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.

3. Add about 1/4 cup batter to pan and spread until thin. Let cook until top is dry. Carefully flip and cook for 1 to 2 minutes more on the other side. Turn heat down if cooking too quickly.

4. Repeat until all crepes are prepared. Keep crepes warm between layers of parchment paper or on a plate under a towel.

5. Best when fresh, but leftovers can be stored sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper to prevent sticking and store in a freezer-safe container up to 1 month.

https://minimalistbaker.com/5-ingredient-buckwheat-crepes/
https://www.foodiewithfamily.com/buckwheat-crepes-naturally-gluten-free/