Soup cabbage onion wild rice carrot green peppar garlic sage

Boil bullion cubes fry all veggie in olive oil salt n peppar deglaze pan with broth simmer then boil low a few hours

Almond butter cookie

Coconut palm sugar 1/2.c
One egg
1/2 c almond.butter fresh from winco dash of salt
Bake 8 min 350

Brown rice pasta spicy Italian turkey tomatoes n basil

Turkey burger blt to pack

Ground turkey
Cut up cilantro garlic onion red pepar jalepeno mix with egg to bind fry with turkey bacon

Tuna olive oil mayo romaine n tomato

Glyetin free sugar substitute brownie soy whip n strawberry

1 small loaf 6 eggs 2 tbsp raw honey 1/2 cup grassfed ghee, coconut oil or butter*, melted 1/2 tsp celtic sea salt 3/4 cup organic coconut flour, sifted 1 tsp aluminum-free baking powder Preheat oven to 350 degrees F. In a medium-sized bowl mix eggs, ghee*, honey and sea salt until well-blended. Combine sifted coconut flour and baking powder, and whisk them slowly into the batter until no lumps remain. Pour the batter into a small greased loaf pan (9x5x3 or smaller). Bake for about 40 minutes. Remove from pan and cool on rack. This unsweetened bread can be sliced and enjoyed much like many other bread. Because it lacks gluten and doesn't contain yeast, it has a different texture and taste than wheat breads. This recipe can be doubled for a larger loaf, or divided into 2 smaller loaf pans for a nice tea bread.