Paleo Flatbread
From the October/November 2016 issue Serves 4 Ingredients 1 cup tapioca flour 1/4 cup coconut flour, sifted 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp sea salt 1/2
Beef Curry with Paleo Flatbread
From the October/November 2016 issue Serves 4 Ingredients 2 TBSP ghee or coconut oil 1 pound lean ground beef 1 medium yellow onion, chopped 2 garlic cloves, minced or finely
Cauliflower Chowder with Bacon
From the October/November 2016 issue Serves 4-6 Ingredients 4 slices bacon, diced 1 medium head cauliflower, cored and chopped into bite-sized pieces 1 medium yellow onion, diced 2 medium carrots,
Leftover Turkey and Roasted Vegetable Frittata Wedges
From the October/November 2016 issue Serves 4 Ingredients 8 large eggs 1/4 cup canned coconut milk (full fat) 4-5 large basil leaves, chopped 1/4 tsp sea salt 1/4 tsp black
Harvest Chicken, Kale & Sweet Potato Salad
From the October/November 2016 issue Serves 4 Ingredients 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes 2-1/2 to 3 cups cooked, chopped chicken (from about 1 pound cooked
Italian Sub Salad
From October/November 2016 issue Serves 4 Ingredients 6 cups thinly sliced romaine lettuce 1/2 medium red onion, thinly sliced 2 medium Roma tomatoes, seeded and diced 1 medium Anaheim pepper,
Easy Blender Porridge
From the October/November 2016 issue Serves 2 Ingredients 1/4 cup unsweetened shredded coconut 1/4 cup raw walnuts 2 TBSP ground flaxseed 2 TBSP ground chia seeds 1 tsp ground cinnamon
Apple, Plantain & Sausage Hash
From the October/November 2016 issue Serves 4 Ingredients 2 TBSP extra-virgin olive or coconut oil, divided use 1 pound ground turkey or chicken sausage 2 medium plantains, yellow-brown to brown,
Make-Ahead Breakfast Casserole
From the October/November 2016 issue Serves 6-8 Ingredients 1 TBSP extra-virgin olive oil, plus more for greasing the pan 1 pound ground turkey or chicken sausage 1/2 medium yellow onion,
Banana Coffee Smoothie
From the October/November 2016 issue Serves 2 Ingredients 2 medium frozen bananas, broken into chunks 1 cup strong brewed coffee, chilled 1/2 cup milk of choice, plus more as needed
