Primal Coconut Flour Tortillas

Ingredients 

1 tablespoon coconut flour 1/16 teaspoon baking powder 2 egg whites (or, 3 tablespoons egg whites) 2 tablespoons water or coconut milk coconut oil Instructions Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again). Pour all the batter on a heated pan greased with coconut oil (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan. Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side. Fill with berries, enchilada filling - anything you like! These are thin and delicate. Use them for enchiladas, sandwich wraps, or anything you can think of! Use with recipes from this book!

Paleo Slow Cooker Pulled Pork

Ingredients

• 4 lb bone in pork shoulder
• 4 tbsp smoked paprika
• 2 tbsp sea salt
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp ground black pepper
• 1 tbsp dried oregano
• 1 tbsp ground white pepper
• 2 tsp cayenne pepper
• BBQ Sauce

Directions
1. Mix all of the above ingredients except the pork shoulder and the BBQ sauce in a small mixing bowl,
mix it all well making your spice rub
2. Massage the spice rub all over the meat in every crevice you can find
3. Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours, I did mine overnight.
You can refrigerate this for up to 3 days
4. Unwrap the roast and place it in your crock pot, add 1/4 cup of water and turn your crock pot on low
and cook for 8-10 hours until the meat is fork-tender
5. Transfer your roast to a cutting board and discard all the liquid in your crock pot
6. Pull the meat apart by tearing the meat into thin shreds with two forks or your fingers
7. Place all the shredded meat back in the crock pot and toss with Beasty BBQ Sauce and heat on low for
60 minutes until hot.
8. Serve and enjoy

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Paleo Zuppa Toscana

Ingredients:

- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 Tbsp. bacon fat or tallow
- 1 pound ground Italian sausage
- 1 tsp. red pepper flakes (optional)
- 8 cups chicken stock
- 4 medium turnips, skin removed and chopped
- 4 cups chopped kale leaves (stems removed)
- 1 cup almond milk (unsweetened)
- Sea salt and ground black pepper to taste

Directions:

1. Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes.
3. Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender.
4. Add sea salt and ground black pepper to taste. Serve.

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Paleo Grilled Tomato Salsa

4 large beefsteak tomatoes, stem removed
1 large red onion, skin removed
2-3 jalapenos
5 garlic cloves
1/4 cup olive oil
1/4 cup fresh lime juice
Salt and pepper to taste

Slice tomatoes into large, thick slices, 3-4 slices per tomato, and place
on a baking sheet. Repeat with the onion. Remove the stems from the
jalapenos, slice in half and place on baking sheet. Put the garlic cloves
on the baking sheet, drizzle vegetables with olive oil and season with
salt and pepper. Grill tomatoes, onions, jalapenos and garlic until
tender, 4-8 minutes. Let the vegetables cool, then roughly chop them all
and add to a mixing bowl. Mix with the lime juice, season and serve.

Recipe from this cookbook.

Healthy Paleo Tapenade

Any type of black olive will work, but Kalamata is especially nice in this
spread. Use the tapenade as a dip for vegetables.

Ingredients


2 tablespoons extra-virgin olive oil
2 cups black olives, such as Kalamata, pitted
4 anchovy fillets
1/2 cup fresh flat-leaf parsley
1 garlic clove

Directions


Pulse olives, anchovies, parsley, and garlic in a food processor until
coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.



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Healthy Grain Free Zucchini Crackers

Ingredients

1/2 cup grated zucchini 2 eggs 3 tablespoons coconut oil 2 tablespoons coconut flour 2 tablespoons blanched almond meal/flour* 1/4 teaspoon salt 1/2 teaspoon baking soda  Directions Preheat oven to 350 degrees. Process all ingredients together in food processor or blender until batter is smooth. Spread batter 1/4 inch thick on a parchment paper lined cookie sheet. Bake crackers for 15 minutes. Cut crackers into small squares and return to oven. Bake another 15-20 minutes. The crackers on the edges will finish baking first. Remove the outer crackers and continue to bake until all the crackers are crispy. Sprinkle crackers with sea salt and serve. Servings: 25-30 Crackers. *To make your own almond meal/flour, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend. Recipe Inspired by this cookbook!

Paleo Roasted Strawberry Jam

Ingredients

1 lb fresh strawberries, halved
2 T coconut oil, melted
1-2 t lemon zest
2 t unflavored gelatin

Directions

In a mixing bowl, combine strawberries with coconut oil and stir to coat. Spread the strawberries on a baking sheet covered in parchment paper. Roast the strawberries at 350 for 20 minutes. Remove from the oven and transfer back to the mixing bowl. Mash up the strawberries to desired consistency and add the gelatin and lemon zest. Stir to combine. Pour jam into prepared jars or other containers. Refrigerate for 8 hours or overnight before serving.

Recipe inspired by this cookbook!

Paleo Spicy Tomato Basil Soup

Ingredients

• 2 Tbs. coconut oil
• 1/2 large yellow onion, diced
• 2 large carrots, chopped
• Sea salt and pepper
• 14 oz. can diced tomatoes
• 4 c. vegetable or chicken stock
• 1 c. full fat coconut milk
• 1/4 - 1/2 tsp. red pepper flakes
• 2 tsp. FINE balsamic vinegar
• 1 Tbs. fresh basil, minced

Directions

1. In a large stockpot, over medium heat, melt the coconut oil and saute onions until translucent.
2. Continue to cook until carrots begin to soften.
3. Add the carrot, sea salt, and pepper. Add canned tomatoes and stock to bring to a boil.
4. Reduce heat to a simmer. Add coconut milk and simmer a few minutes more.
5. Transfer, in batches, to a high speed blender, adding red pepper flakes, the best balsamic you can find, and fresh basil. Puree until smooth.
6. Serve drizzled with coconut cream and garnished with fresh basil for an exquisite presentation.

Recipe is inspired by this cookbook!