Moisturizing Facial Scrub

1/4 cup baking soda
1 1/5 Tbs. coconut oil
2 drops Geranium oil
1 drop lemon oil

Mix well.

Paleo Monster Cookie

1 egg
1/4 cup almond meal
1 Tbs: flax meal
           chopped chocolate
           chopped nuts
           coconut oil
splash of vanilla
1 pinch stevia

Bake in the toaster oven for 7 min at 355*.

Paleo Chocolate Cake-in-a-Mug

1 egg
2 Tbs. flaxmeal
1 Tbs. cocoa
1 Tbs. almond meal
2 Tbs. water (or 1 Tbs. water + 2 Tbs. berries)
1 Tbs. coconut oil or ghee
1/2 tsp. baking powder
pinch of stevia
dash of salt
chopped nuts*

Microwave for 1 min 30 seconds.

Paleo Apple Schmaren

3 eggs
3 Tbs. maple syrup
1 Tbs. milk
1/4 cup coconut flour
1/4 cup arrowroot flour
1/4 tsp. salt
1/2 tsp. cinnamon
1 Granny Smith apple, peeled and diced small

Mix the eggs, maple syrup, and milk. Then add remaining ingredients. Pour 2 Tbs. coconut oil in the bottom of a small casserole dish. Then pour in the batter.

Bake for 12 min. at 400*.

Garlicky Buttered Cabbage Noodles

1 Tbs. coconut oil
5 cloves garlic, minced
1/2 head cabbage, sliced thin
3 Tbs. ghee
salt and pepper, to taste

Saute the garlic and cabbage until softened, about 5 min.
Add remaining ingredients and cook for 2-3 minutes.

Sauteed Kale with a Kick

1 Tbs. oil
1 med. onion, sliced
1 jalapeno pepper, seeded and sliced into thin rings
2 cloves garlic, minced
1 lb. kale, stems removed and chopped
1 cup chicken stock
1/2 tsp. salt
1/4 tsp. pepper

1. Saute the onions and jalapeno until onions are translucent, about 4 min.
2. Add remaining ingredients and reduce heat to medium-low. Cover and cook for 10 minutes.

Sweet Potato, Spinach & Chorizo Stew

1 Tbs. oil
1 med. onion, diced
2 cloves garlic, minced
8-10 small sweet potatoes, peed & diced
2 lbs. chorizo sausage links
8 cups beef or chicken stock
1 bag cut leaf spinach
1 chipotle pepper in adobo, diced & seeded (from 1 can)
1 Tbs. cumin
1 Tbs. fresh rosemary
1 tsp. dried oregano or 1/2 tsp. fresh

1. Saute onion in oil until translucent.
2. Add garlic and  sweet potatoes. Saute for 3 minutes.
3. Add remaining ingredients. Simmer on low until potatoes have softened.

Pumpkin Bread Bars

1/3 cup coconut flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp ground cloves
3/4 cup pumpkin puree
1/4 cup coconut oil
1/4 cup coconut butter, softened
1 cup dates, gently packed
1 tsp. vanilla
1 1/2 tsp. lemon juice
1 egg

Preheat the oven to 350* and lightly grease a 9"x 13" pan with coconut oil.
Mix together dry ingredients.
Blend the remaining ingredients (except the egg) until smooth.
Add the egg and blend until combined.
Add dry ingredients and process until smooth.
Spread batter evenly in pan and bake for 25 min. Cut into bars.

Paleo Biscuits

1/3 cup coconut flour
1/3 cup arrowroot flour
1 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp salt
3 Tbs. water
3 Tbs. avocado or coconut oil
1 1/2 tsp. lemon juice
1 egg

Preheat oven to 350*
Mix all ingredients in order.
Form 1/4 cup balls with hands. Place on baking stone and press down slightly.
Bake for 12 min.

Bacon Biscuit Variation
Substitute bacon grease for the oil and stir in 4 cooked and crumbled slices of bacon.

Cinnamon Raisin Variation
Add 1/2 tsp. cinnamon, 1 tsp maple syrup or honey, and 2 Tbs. raisins.

Paleo Ranch Dressing

from He Won't Know It's Paleo

Paleo Blackberry Cobbler

from He Won't Know It's Paleo

AIP Tortillas

from He Won't Know It's Paleo

Peach Barbeque Sauce

2 Tbs. coconut oil
1 medium yellow onion, chopped coursely
4 cloves garlic, minced
1 tsp. smoked sea salt
1 (12 oz.) pkg. frozen peaches (about 3 cups)
2 Tbs. apple cider vinegar
1/3 cup honey
1 Tbs. chopped, fresh oregano OR 1 tsp. dried oregano

Heat the oil over medium heat in a large saucepan. Add the onion, garlic and salt. Cook for 5 minutes or until tender.

Add all the remaining ingredients except for the oregano and stir to combine. Heat over high heat until mixture begins to boil. Reduce heat to low, keeping the sauce simmering. Cook uncovered for about 20 minutes, untilt eh mixture is reduced by 1/3 and thickened.

Transfer the mixture to a blender and blend on high until smooth. Return to saucepan, add the oregano, and simmer on low for 5-10 more minutes until thick and glossy. Cool completely and store in fridge for up to a week or in the freezer for up to six months.

Egg-Free Mayo

from He Won't Know It's Paleo

Mexican Green Sauce

from He Won't Know It's Paleo

Paleo AIP Salsa

1/3 cup diced canned beets, drained and rinsed well
1 (14.5 oz.) can carrots, drained and rinsed
1/2 bunch cilantro
1 small white onion, quartered
1/4 cup lime juice
2 cloves garlic, peeled
3/4 tsp. salt

Add all ingredients to blender and blend.

From He Won't Know It's Paleo

Quinoa Pizza Crust

3/4 cup quinoa, soaked 6-8 hours
1/8 cup water
1/2 tsp baking powder
1/2 tsp salt
1 Tbs olive oil

Preheat oven to 425*.
Rinse quinoa well and then add all ingredients to blender. Blend until smooth. Mixture should resemble thick pancake batter.
Spread evenly on lightly greased pizza stone.
Parbake for 15 minutes, then flip over and bake an additional 5 minutes. Then add toppings and bake as usual.

Reference

Coconut Flour Banana Bread

3 very ripe bananas

4 organic eggs

6 Tbs coconut oil

1/4 cup + 1 Tbs honey

1/2 cup applesauce

1 Tbs vanilla

1 cup coconut flour

1 Tbs cinnamon

1/2 tsp baking soda

2 pinches stevia

1/4 tsp salt
1/4 cup chopped walnuts or pecans

Directions here

Paleo Raisin English Muffins

1/4 cup almond flour
1 Tbs. coconut flour
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. salt
1 egg
2 Tbs. water
1/2 Tbs honey or maple syrup; 1/2 Tbs. coconut oil
1 1/2 Tbs. raisins

Mix well and microwave for 2 minutes. Then slice in half and toast.

Face Powder (Mom's)

2 Tbs. cornstarch
1/2 tsp. cocoa

1 dash French yellow clay

1 smidge French rose clay
1 smidge gold mica powder