• 1 ½ sticks grass fed butter (12 OZ)
  • 4 tbsp raw organic cacao powder
  • ¼ cup confectioners Swerve, organic stevia drops to taste
  • 1 tsp vanilla
  • ½ cup almond butter
  • ½ cup almond flour
  • ½ cup chopped pecans or other nut

Melt butter in small saucepan over low heat. Add remaining ingredients and whisk to blend. Spoon into lined mini muffin cups and refrigerate until hard. These can be stored in the refrigerator or freezer.



  • 1 package unsweetened shredded coconut
  • 1/2 cup coconut oil, melted
  • flavoring, such as vanilla, lemon, peppermint, cinnamon to taste
  • stevia or erythritol to taste
  • nuts, such as almonds, walnuts or pecans (optional)

Blend unsweetened coconut in a food processor until soft and fluid, 4-5 minutes. Add the melted coconut oil. Add flavoring and sweetener to taste. Transfer to pyrex. Add nuts to the mold (such as muffin liners) and cover mold with coconut mixture. Freeze or refrigerate to set.



  • 1/3 cup almond butter
  • 1/3 cup coconut oil or butter
  • 1/3 cup pumpkin puree
  • ½-1 tsp vanilla
  • ½ tbsp pumpkin pie spice
  • 1/3 cup Swerve (confectioner’s)
  • Additional drops of stevia to taste
  • 2 cups unsweetened shredded coconut
  • ½ cup chopped nuts (walnuts or pecans)

Melt butter or coconut oil in medium sized saucepan. Stir in almond butter, pumpkin puree, and vanilla until well blended. Next, add in pumpkin pie spice, Swerve and stevia. Finally add in coconut and nuts. Stir until incorporated, then form into balls. Store in refrigerator or freezer.



  • 1 cup full-fat coconut milk
  • ½ cup water
  • 1 green apple, peeled, cored and chopped
  • 2 tbsps almond butter
  • 1 tsp pure vanilla extract
  • 1 ½ tsps ground cinnamon
  • nutmeg (optional), to taste as garnish
  • Small handful of ice (optional)
  • 1 to 2 scoops 100% grass fed whey protein powder or other 100% single ingredient protein powder (optional)

Add ingredients to blender and blend until smooth.



  • 1 ½ cups unsweetened almond, cashew, or coconut milk
  • ¾ cup frozen blueberrieS
  • 1 tbsp protein powder
  • 1 tbsp (heaping) almond or cashew butter
  • 1 tbsp ground flaxseeds
  • Stevia, to taste

Add ingredients to blender and blend until smooth.



  • 1/4 avocado
  • 1 cup almond milk
  • 3 tbs cocoa powder, unsweetened (optional)
  • 2 tbsp. almond meal
  • cinnamon, to taste
  • ice (optional)

Add ingredients to blender and blend until smooth.



  • 1 cup nut milk
  • 1 avocado
  • 1/4 cup raw cacao powder
  • 2 tbsp raw almond butter
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • stevia, to taste
  • pinch of salt
  • 2 scoops protein powder
  • optional garnished including chopped macadamia nuts, raw cacao nibs and unsweetened coconut

Add ingredients to blender and blend until smooth. Add garnishes as desired.



  • 1 cup full fat coconut milk
  • ½ cup water
  • 1 banana, frozen
  • ¼ cup canned pumpkin
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Small handful of ice (optional)
  • 1 to 2 scoops 100% grass fed whey protein powder or other 100% single ingredient protein powder (optional)

Puree all the ingredients in a blender until smooth.



  • 2 ripe avocados, peeled, pitted and cut into pieces
  • ½ cup unsweetened almond milk
  • 1/3 cup unsweetened dark cocoa powder
  • liquid stevia (to taste)
  • 2 tbsp almond butter
  • 1 tsp pure vanilla extract
  • handful of raspberries (optional) for garnish

Combine the avocados, almond milk, cocoa powder, stevia, almond butter and vanilla in the bowl of a food processor fitted with a metal blade. Process until smooth. Serve garnished with raspberries.



  • 2 cups unsweetened almond or coconut milk
  • 1 tablespoon almond butter
  • 1 tablespoon stevia powder (or to taste)
  • 1 teaspoon pure almond or pure vanilla extract
  • ½ cup chia seeds
  • ½ cup blueberries (optional)
  • unsweetened cocoa powder or cinnamon (optional) to taste

Combine the almond milk, almond butter, stevia and almond extract in a blender jar and process until smooth. Add the chia seeds and process to blend. Pout the pudding into a serving bowl. Cover and refrigerate for 30 minutes; then stir to make sure the seeds are evenly distributed. Cover and refrigerate for at least 8 hours or up to 2 days. Serve chilled, with a few berries on top, if desired.



  • 3 cups blanched almond flour
  • 1 ½ tsp sea salt
  • 1 cup sesame seeds
  • 2 large eggs, whisked until frothy
  • 2 tbsp grapeseed or olive oil

In a large bowl, stir almond flour, salt, sesame seeds, eggs and oil until well blended. Separate dough into 2 halves. Line two 12 x 16" baking sheets with parchment paper. Place dough on each sheet. Cut another piece of parchment paper and place it over each of the balls of dough. Roll dough out between the parchment sheets until it is 1/8" thick and covers the entire baking sheet. Repeat with second ball of dough. Cut the dough with a knife or pizza cutter into 2" squares. Bake at 350° for 10-12 minutes or until golden brown.



Makes three 8” tortillas

  • 2 large eggs
  • 1 tsp melted ghee (or melted coconut oil)
  • 1 tbsp water
  • ¼ cup arrowroot powder
  • 1 tsp coconut flour
  • Pinch of sea salt
  • If making crepes for a sweet recipe, add ¼ tsp vanilla

Crack the eggs into a medium-sized bowl and whisk in the melted ghee/coconut oil and water. Add the dry ingredients and beat well to combine. In a small skillet (8”) over medium heat, pour in about 1/3 of the batter and immediately roll it around evenly to coat the bottom. The tortilla should start to pull away from the edges as it cooks. Cook for 1 minute on each side. If saving for later, cool completely. 



Meat and Sauce layer:

  • 1 lb ground beef browned and drained.
  • 1 cup organic tomato sauce
  • 1 tbsp  Italian seasoning
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt
  • 1/2 tsp Oregano

Veggie Crust Layer:

  • 1/2 medium raw zucchini grated
  • 1 cup Cauliflower grated
  • 3 tbsp coconut flour
  • 1/4 cup grated cheese
  • 2 cloves garlic
  • 2 eggs beaten
  • 1 tbsp butter or coconut oil melted
  • 1/4 tsp Salt

Preheat oven to 400 degrees. Lightly grease a 9 x 11" casserole. Brown ground beef and drain. Add tomato sauce, Italian seasonings, garlic powder, oregano and sea salt. Stir, heat until bubbling, cover and simmer on low heat 6 min. Grate zucchini, cauliflower, garlic  and combine in large bowl with the eggs, coconut flour, grated cheese, melted butter or coconut oil and salt.  Mix together until paste-like dough forms. Spoon beef into casserole dish, spoon veggie crust on top and spread evenly. Bake in oven for 30 minutes or until top of casserole is browning and crust is done. Note: You can sprinkle with mozzarella cheese and pepperoni on top before baking if you'd like.



  • 2 tbsp coconut oil
  • 4 garlic cloves, lightly crushed
  • 2 small shallots, chopped
  • 1” piece ginger, peeled, thinly sliced into matchsticks
  • 1 bunch scallions, thinly sliced, divided
  • sea salt, to taste
  • 1 bunch kale, ribs, and stems removed, leaves torn
  • 1 bunch spinach, leaves sliced 1” thick
  • ½ cup unsweetened coconut milk, divided
  • Lime wedges (for serving)

Heat oil in large skillet over medium heat. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, ginger, and two-thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and spinach a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp-tender, 6-8 minutes. Add half of milk and toss to coat. Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges.



  • 1 bunch kale
  • 2 tbsp coconut oil, melted
  • ¼ cup cashew flour or crushed cashews (optional)
  • ¼ cup nutritional yeast
  • ½ tsp sea salt

Preheat the oven to 300°F . Line a baking sheet with parchment paper. Wash the kale and dry with paper towels. Cut the spine off each piece of kale and then cut the leaves to desired size (keep in mind baking shrinks them!). Place the leaves in a bowl with the coconut oil, and toss until leaves are well coated. Spread the kale in a single layer onto the baking sheet. In a small bowl, mix together the cashew flour, nutritional yeast, and salt, and then sprinkle it over the kale to coat. Bake for 25 minutes. Turn off the heat and let the chips sit in the oven with the door closed for at least 30 minutes or until crisp. 



  • 2 ½ cups superfine almond meal
  • ½ cup unsweetened organic cocoa powder, sifted
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 2 ½ tsp ground cinnamon
  • 6 large eggs, separated
  • 1 cup Swerve erythritol (confectioner not granular), plus a few drops of liquid stevia if desired
  • ½ stick unsalted butter or ghee melted, cooled slightly
  • ½ cup cooled brewed coffee
  • 2 tsp pure vanilla extract

Preheat the oven to 350°. Grease a 9 x 5" inch loaf pan with coconut oil or butter and line it with parchment paper, allowing 2" of overhang on the short sides. In a medium bowl, whisk the almond meal with the cocoa powder, baking powder, salt, and 1 ½ teaspoons of the cinnamon. In a large bowl, whisk the egg yolks with Swerve, melted butter, coffee, and vanilla. Stir the dry ingredients into the wet ingredients until batter is smooth. With a mixer, beat the egg whites at medium-high speed until stiff peaks form, 1 to 2 minutes. Fold one-third of the beaten egg whites into the batter to lighten it, then fold in the remaining egg whites until no streaks remain. Scrape the batter into the prepared pan and bake for 45-50 minutes, until a tooth-pick inserted in the center comes out with a few crumbs attached. Transfer to a rack to cool for 20 minutes, then unmold and let cool completely.