Ingredients:

• 1 cup almond flour


• 1/4 cup ground flaxseed


• 1/4 cup sesame seeds


• 1/4 cup chia seeds


• 1/4 cup pumpkin seeds


• 1/4 cup sunflower seeds


• 1/4 cup water


• 2 tablespoons olive oil


• 1/2 teaspoon salt


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder

Instructions:

Warm the oven up to 325F 160C

Almond flour, ground flaxseed, sesame seeds, chia seeds, pumpkin seeds, sunflower seeds, salt, garlic powder, and onion powder should all be mixed together in a bowl

Mix the dry ingredients with water and olive oil

Mix well until a dough comes together

Roll out the dough to about 1/8 inch thick between two pieces of parchment paper

Take off the top piece of parchment paper and place the rolled-out dough on a baking sheet with the bottom piece of parchment paper still on it

Cut the dough into small squares or rectangles with a knife or pizza cutter

Crackers should be baked in a hot oven for 15 to 20 minutes, or until they are golden brown and crispy

Let it cool down all the way before breaking it up along the lines that were scored

Keep at room temperature in a container that keeps air out for up to a week

Ingredients:

• 2 cups gluten-free all-purpose flour


• 1/2 cup almond flour


• 1/2 cup potato starch


• 1/4 cup tapioca flour


• 2 tsp xanthan gum


• 1 1/2 tsp instant yeast


• 1 1/2 tsp salt


• 1 1/2 cups warm water


• 2 tbsp olive oil


• 2 tbsp maple syrup


• 1 tsp apple cider vinegar

Instructions:

In a mixing bowl, combine gluten-free all-purpose flour, almond flour, potato starch, tapioca flour, xanthan gum, instant yeast, and salt

In a separate bowl, mix warm water, olive oil, maple syrup, and apple cider vinegar

Pour the wet ingredients into the dry ingredients and stir until a smooth dough forms

Grease a loaf pan and transfer the dough into it

Smooth the top with wet hands, cover with a damp cloth, and let it rise in a warm place for 45 minutes

Preheat your oven to 375F 190C

Bake the bread in the preheated oven for 35-40 minutes or until it sounds hollow when tapped on the bottom

Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely

Ingredients:

• 2 eggs


• 1/4 cup spinach, chopped


• 2 tbsp feta cheese, crumbled


• Salt and pepper to taste

Instructions:

Add salt and pepper to the eggs and whisk them in a bowl

Set a skillet that doesn't stick on medium heat

It will take about one to two minutes for the spinach to wilt after you add it

Add the eggs that have been whisked to the pan and cook them while stirring them slowly until they are almost set

On top, sprinkle the crumbled feta cheese

Cook for one more minute, or until the eggs are fully set

Enjoy while hot!

Ingredients:

• 1 round loaf of Italian bread


• 1 cup mixed olives, pitted


• 1/4 cup roasted red peppers


• 2 cloves garlic


• 1/4 cup fresh parsley leaves


• 2 tablespoons capers


• 1/4 cup olive oil


• 4 ounces deli-sliced ham


• 4 ounces deli-sliced mortadella


• 4 ounces deli-sliced Genoa salami


• 4 ounces provolone cheese, sliced

Instructions:

In a food processor, combine olives, roasted red peppers, garlic, parsley, and capers

Pulse until finely chopped

With the processor running, drizzle in olive oil until well combined and a coarse paste forms

Slice the Italian bread in half horizontally and hollow out some of the bread from the top and bottom halves to create a trough

Spread olive tapenade evenly on the bottom half of the bread

Layer ham, mortadella, salami, and provolone cheese on top of the tapenade

Place the top half of the bread over the layered fillings and press down gently

Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight to allow flavors to meld

When ready to serve, unwrap the sandwich and cut into wedges

Serve cold or at room temperature

Ingredients:

• 1 lb ground beef


• 1/2 tsp salt


• 1/4 tsp black pepper


• 4 hamburger buns


• 4 slices of cheddar cheese


• 4 lettuce leaves


• 4 slices of tomato


• 4 slices of red onion


• 4 pickle slices


• Ketchup and mustard for topping

Instructions:

Warm up the grill or pan on the stove to medium-high heat

Shape the ground beef into 4 burger patties that are all the same size

On both sides of each patty, sprinkle salt and black pepper

Put the burger patties on the grill or pan and cook for four to five minutes on each side for medium-rare

You can change the cooking time to get the level of doneness you like

Add a slice of cheddar cheese to each patty and let it melt in the last minute of cooking

You can grill or toast the hamburger buns until they are lightly browned

Put a pickle, a lettuce leaf, a tomato slice, and a red onion slice on the bottom half of each bun

Then put the burgers together

A cooked cheeseburger patty should be put on top

Feel free to add more ketchup and mustard if you like

Finish off each burger by putting the top bun on top of it

Give your Classic Beef Burger a hot plate and enjoy it!

Ingredients:

• 1 cup almonds


• 1 cup shredded coconut


• 1 cup dates


• Zest of 2 lemons


• Juice of 2 lemons


• 1/4 cup maple syrup


• 1/4 cup coconut oil, melted

Instructions:

In a food processor, blend almonds until finely ground

Add shredded coconut, dates, lemon zest, lemon juice, maple syrup, and melted coconut oil

Blend until mixture forms a sticky dough

Press mixture firmly into a lined baking dish, forming an even layer

Place in the refrigerator for at least 1 hour to set

Once set, cut into bars and serve chilled

Ingredients:

• 1 cup almond flour


• 1/4 cup coconut flour


• 1/2 cup pumpkin puree


• 1/4 cup coconut oil, melted


• 1/4 cup keto-friendly sweetener such as erythritol or monk fruit


• 2 eggs


• 1 teaspoon vanilla extract


• 1 teaspoon cinnamon


• 1/2 teaspoon nutmeg


• 1/2 teaspoon baking soda


• 1/4 cup dairy-free chocolate chips

Instructions:

Preheat your oven to 350F 175C

Grease a donut pan with coconut oil

In a large mixing bowl, combine almond flour, coconut flour, keto-friendly sweetener, cinnamon, nutmeg, and baking soda

Add in pumpkin puree, melted coconut oil, eggs, and vanilla extract

Mix until well combined

Fold in dairy-free chocolate chips

Spoon the batter into the prepared donut pan, filling each mold about 3/4 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely

Once cooled, enjoy your delicious Paleo Pumpkin Chocolate Chip Donuts!