Gluten Free Chocolate Chip Oatmeal Cookie

3 eggs well beaten

2 Cups Bob’s Redmill GF Oatmeal

2 ½ cups of Bob’s Redmill GF Flour

2 cups xylitol

I cup Enjoy Life Chocolate Chips

2 teaspoon baking soda

1 teaspoon Vanilla

1 Teaspoon Xanthan Gum

1 Teaspoon Cinnamon

1 Teaspoon sea salt

2 tablespoons of water

2 tablespoons organic coconut oil

1 medium apple pureed

Pre-heat oven 350

Line cookie sheet with parchment paper

Combine all dry ingredients

Puree apple with vanilla, coconut oil, and water. Add xylitol and continue to mix until all combined.

Combine wet and dry ingredients and mix/fold until fully combined. You can use a large spoon or your hands.

Drop dough on lined sheet and cook for about 12 minutes.

Enjoy!

This recipe makes enough for about 12 people to have a large serving. I usually make this for parties. Feel free to downsize.

Ingredients:
Four 8oz bags of frozen cauliflower
Two 15oz. cans of white hominy
Two 7oz cans of diced green chilies
One or two 12 oz packs of Bacon ( I used two!)
¼ cup of ghee or butter
¼ cup Half and Half
¼ cup chicken or vegetable stock
Two Cups of Shredded Cheddar Cheese
One small container of Feta Cheese
4oz. of shredded mixed parmesan, asiago, and
¼ cup chopped green onion or to taste
Two TBS minced garlic
2 TBS Ground Flax Seeds
Salt and pepper to taste

Directions:
Cook bacon on stove top  and crumble
Steam cauliflower
Preheat oven to 350
Mix cauliflower and (drained) hominy with stock in a blender. You can blend to your liking; I prefer the consistency to be a little chunky.
Transfer to a large bowl and mix in all other ingredients including the bacon crumbles
Transfer to a glass or foil casserole baking dish and bake til the top browns. It usually takes about 25 minutes

Ingredients:

• 1/2 cup plain organic greek yogurt (unsweetened coconut yogurt is great too!)
• 1 large onion, chopped
• 1 tablespoon garlic
• 1 tablespoon grated ginger
• 2 tablespoon lemon juice
• 1 tablespoon  cumin ( leave out if you don’t tolerate nightshades)
• 1 tablespoon smoked paprika ( leave out if you don’t tolerate nightshades)
• 1 1/2 teaspoon coriander
• 1 teaspoon chili powder ( leave out if you don’t tolerate nightshades)
• 1 teaspoon cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon cayenne pepper ( leave out if you don’t tolerate nightshades)
• 1 teaspoon ground turmeric
• salt and pepper
• 1 pound skinless, boneless chicken thighs

• 1 tablespoon coconut oil
• no-mato sauce http://perceptionfitness.com/archives/1000
• 1 tsp honey
• 1 1/2 cups Tahini Paste
• 1/2 cup  of  coconut milk or  to desired consistency  ( canned or make your own here: http://perceptionfitness.com/archives/980 )
• 3 tablespoons cilantro, chopped

Method:

add first 15 ingredients to a zip-loc back and store 24-48hrs. in the fridge

remove chicken from bag, pat dry and set bag aside, broil chicken for about 6 min on each side or until browned

while chicken is in the oven, place ingredients from zip -loc bag along with the next 5 ingredients in a medium large pot on the stove top. Saute ’til onions are translucent. When chicken in done, add to pot along with cilantro, bring to a boil, turn heat to low and simmer for 30 min.

Serve with cauliflower rice

Ingredients:

1 lb beef or bison liver. I get mine here: http://www.grasslandbeef.com/StoreFront.bok

1 lb. ground beef or Bison

1 tablespoon thyme

1 tablespoon Marjoram

1 tablespoon Basil

Salt and Pepper to taste

Coconut or avocado for coating the pan

Method:

Mix all ingredients, form meat mixture into patties, add oil and heat heavy bottom skillet ( I use a cast iron skillet) over med high heat, add burgers and cook to desired consistency

Ingredients:

• 3 medium-large organic beets
• 4 medium-large organic carrots
• 1/2 cup frozen organic cranberries
• 2 tablespoons of organic dried basil
• 2 tablespoons of organic dried oregano
• 2 tablespoons of organic dried thyme
• 2 tablespoons of organic dried rosemary
• 2 teaspoons of organic chopped garlic
• 1 large onion
• 1.5 teaspoons of seal salt
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• about 1/2 cup liquid ( I use  organic chicken broth) add to desired consistency

Method:

steam the carrots, cranberries and beets until they can be easily pierced with a fork

allow to cool and then add to the blender along with all other ingredients and blend until smooth

place on stove top in a large pot and bring to a boil, turn heat to low and simmer for 30 minutes

Use right away or store in fridge for about 2 days or in freezer for up to a month

Ingredients:

8 oz black coffee preferably made with beans from either Third Coast Coffee here: http://www.thirdcoastcoffee.com/ or from the Bulletproof Executive here:http://www.bulletproofexec.com/

1 tablespoon of Kerry Gold Irish Grass fed butter or your favorite grass fed butter

1 tablespoon of either MCT oil, unrefined coconut oil,  or my favorite– Brain Octane Fuel from the Bulletproof Executive, follow the link above

2 tablespoons of Great Lakes Collagen, get it here: ( the one in the green bottle) http://www.greatlakesgelatin.com/consumer/CollagenFAQ.php at Natural Grocers or online at Amazon

Optional: a dash of either or both cinnamon and turmeric

Method:

Make sure your coffee is really hot, add all ingredients to a blender and bend for about 15 seconds until it’s all blended and creamy. Enjoy!

Ingredients:

2 Cups unsweetened shredded coconut

4 cups warm water

Optional: add to taste: vanilla, cinnamon, berries, stevia

Tools:

Blender

Cheesecloth

Directions:

Place coconut in blender

warm water on stove top ( don’t boil, just get warm)

add warm water to coconut shreds and blend for about 30 seconds

strain through the cheesecloth, pour into a container with a lid and store in the refrigerator for up to 7 days ( usually) If you don’t think you will use it within 7 days you can freeze a portion of it.

Ingredients:

8oz black organic coffee, preferably Upgraded Coffee from the Bulletproof Executive here:

https://www.upgradedself.com/coffee

OR Third Coast Roasters here:

http://www.thirdcoastcoffee.com/

1 TBS either organic coconut oil, upgraded MCT Oil, or Brain Octane Fuel ( can all be found on the Bulletproof Website listed above)

1 TBS Grass Fed Butter ( I use Kerrygold Irish Butter)

1/4 teaspoon of turmeric

2 TBS of Great Lakes Collagen Hydrolysate:

Find it here: http://www.greatlakesgelatin.com/consumer/CollagenFAQ.php

1 or 2 organic free range grain free eggs

Optional: pinch of stevia, cinnamon and/or salt

Directions:

Place the   first four ingredients in your blender and turn on low. Next, add the eggs and turn to high. Blend for about 15 seconds and watch the magic happen. You will be left with a wonderfully filling and nutritious “cappuccino.” 

Ingredients:

one large head of cauliflower

Two Tablespoons of Spectrum Savory Blend Hemp and Flaxseed

One beaten egg

1/2 cup of shredded Parmesan, Romano, and Asiago cheeses ( optional)

1/2 cup Daiya Shredded Cheese

a drizzle of avocado or coconut  oil

Toppings of your choice. My favorites include: Mushrooms, Bacon, olives, broccoli, artichokes,  and anchovies.

Method:

• either grate or mince the cauliflower  in a blender or food processor until it’s the consistency of rice.  If you use the blender, you will want to add small handfuls at a time in order not to puree your cauliflower.
• Cook in micro for about 5 minutes or until soft
• Allow to cool and then strain out any excess water in a cheese cloth. Thanks for this tip Robin!
• Add in all other ingredients minus the daiya cheese and mix well
• spread mixture on a pan covered with parchment paper in the shape of your choice
• drizzle with oil
• Bake on 400 for about 15 minutes or until edges are brown
• remove from oven and cover with the toppings of your choice,  including the daiya cheese
• put oven on broil and place pizza back in the oven until the cheese is melted
• Let cool and enjoy

Ingredients for 12 cupcakes:

2/3 cups semi-sweet chocolate chips

5 T coconut oil

6 eggs

1 TSP vanilla

1/4 TSP salt

1/2 TSP Baking Soda

2 T Cacao Powder

2 T Coconut Flour

Preheat oven to 350 degrees. For best results use a silicone cupcake pan or silicone liners

Instructions:

1. Blend eggs, vanilla, and salt in a blender for about 15 seconds.

2. Melt chocolate chips and coconut oil in a pan on the stove top on low  or in the  microwave. If using the micro, use defrost setting for about 4 minutes, stirring halfway through. Allow this mixture to cool for about 5 minutes before moving on to the next step.

3. in small batches, add in the chips and coconut oil to the mixture in the blender, blending along the way.

4. Add in baking soda, blend about 5 seconds

5. Add in Coconut flour, blend about 5 seconds

6. Add in cacao powder, blend about 30 secs

7. Allow to sit at room temp for at least 5 minutes to thicken.

8. Place in cupcake pan and bake on 350 for 17 minutes, makes 12 cupcakes. Remove from pan and allow to cool before serving.

Icing:

One large ripe avocado

1 T coconut oil

cream off the top of a can of organic coconut milk ( save the watery part under the cream for something else)

3 T cacao powder

Stevia or your favorite natural sweetener to taste

Place all ingredients in your blend and blend until smooth.