Breakfast

Mix together: 1 ¼ cups almond flour ½ cup tapioca or arrowroot flour 2 tablespoons coconut flour 1 teaspoon baking soda ¼ teaspoon salt. Mix in another bowl: ¼ cup melted butter or ghee or coconut oil 4 eggs ¼

2 large (apple sized) or 3 medium beets, peeled and coarsely chopped 6 eggs 1/4 teaspoon sea salt 1/2 cup coconut milk 1/2 cup coconut flour 1 cup almond flour 1-1/2 cup cocoa powder 1 teaspoon vanilla 1/2 teaspoon cinnamon

2 cups (8 oz) blanched almond flour 2 teaspoons (10 g) baking soda 1 teapsoon (5 g) salt 2/3 cup (4 oz) medjool dates, pitted (5 or 6 large) 3 very ripe bananas 3 eggs 1/4 cup (2 ounces) coconut

2 cups cooked quinoa 1 cup almond milk or coconut milk, more for smoother consistency 8 dates, chopped 4 dried plums, chopped 1 teaspoon cinnamon 1 cup chopped apples ¼ cup chopped nuts, your choice Honey, to taste Directions Heat

(from Internal Bliss cookbook – GAPSdiet.com) 1 cup cooked squash, pureed 1 cup almond or nut butter 5 eggs ½ tsp sea salt 1 TBSP cinnamon, dash of other spice if desired (cloves, nutmeg and any other “pumpkin pie” type

1 1/2 cups blanched almond flour 1/4 cup tapioca flour 1/4 tsp baking soda 1 tsp cinnamon 2 tsp gluten-free cornstarch free baking powder 1/4 cup pure maple syrup 1/2 tsp pure vanilla extract 2 TB butter or coconut oil

Preheat waffle iron on medium heat. Mash 2 small bananas by hand then use hand mixer to mix in ½ cup nut butter and 2 eggs. Stir in ½ teaspoon baking soda (and you can add 1 tsp vanilla and

Wet ingredients: 1/3 cup plus 2 TB coconut oil 1/2 cup honey 2 tsp. vanilla Nut/Seed Mixture: For food processor (grind to desired texture – I prefer medium coarse): 3 cups sliced almonds, 3/4 cup pecans 1/4 cup walnuts 1/3

Ingredients: 1 pound ground pork, beef, chicken or turkey ½ green apple, peeled and diced 2 Tablespoons Italian sausage spice blend:  1 tsp sea salt, 1 Tbsp ground fennel seeds, 1 Tbsp ground sage, 1 Tbsp granulated garlic, 1 Tbsp