June 21, 2019
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
Paleo Side Dishes
June 20, 2019
Homemade Tortillas
From the August/September 2016 issue Makes about 10 Ingredients 4 large eggs 1-1/2 cups canned coconut milk (full fat) 2 TBSP extra-virgin olive oil (plus more for cooking) 1-1/3 cups
June 19, 2019
Cultured Green Papaya Salad
From the June/July 2016 issue From the article Cultured Green Papaya Salad By Lisa Herndon, MS, FDP-P, ACN Ingredients 1/4 cup lime juice (about 2–3 limes) 1 tsp lime zest
May 2, 2019
Kale & Roasted Potato Salad with Curry Deviled Eggs
From the April/May 2016 issue Serves 4 Ingredients For the deviled eggs: 6 large eggs 1/4 cup mayonnaise 1/2 tsp Dijon mustard 1/2 tsp curry powder 1/2 tsp sea salt
April 29, 2019
Winter Cobb Salad
From February/March 2016 issue Serves 4 Ingredients For the salad: 2 medium sweet potatoes (about 3/4 pound), peeled and cut into 1-inch chunks 1 TBSP extra-virgin olive oil 2 tsp
April 25, 2019
Dairy-Free Butternut Bisque
From December/January 2015 issue Serves 4 Ingredients 1 medium butternut squash 2 TBSP extra virgin olive oil, coconut oil or butter 1 medium carrot, peeled and chopped 1 medium celery
April 25, 2019
Balsamic Roasted Brussels Sprouts with Bacon
From December/January 2015 issue Serves 4 Ingredients 1 lb Brussels sprouts, trimmed and halved 2 TBSP coconut oil, melted 1 TBSP balsamic vinegar 1/2 tsp sea salt 1/4 tsp black
April 25, 2019
Kale Salad with Cranberry Maple Dressing
From December/January 2015 issue Serves 4 Ingredients 3 TBSP extra virgin olive oil, divided use 1 medium shallot, finely chopped 1 garlic clove, finely chopped 2 TBSP apple cider vinegar
April 25, 2019
Peach, Fennel & Baby Green Salad With Toasted Hazelnuts
From the August/September 2015 issue Serves 4 Ingredients 1/3 cup raw hazelnuts 6 cups mixed baby greens 1 medium fennel bulb, quartered, cored and thinly sliced 1 medium shallot, thinly
April 24, 2019
Savory Carrot and Cauliflower Puree
From the October/November 2015 issue Serves 4–6 Ingredients 1 medium head cauliflower, cut into florets 3 medium carrots, peeled and chopped 2 TBSP coconut oil 1 medium shallot, chopped 2
