Each recipe makes 3 eight-inch tortillas with each tortilla counting as 9 carbohydrates. Similar and suitable to replace a flour tortilla or a French crepe, the simplicity of making these will thrill anyone with a busy life who enjoys good food. This great Paleo recipe for tortillas will leave you feeling fulfilled.

    -2 eggs

    -1 teaspoon melted butter or coconut oil

    -1/4 cup arrowroot powder

    -1 teaspoon coconut flour

    -pinch of salt

    -1/4 teaspoon vanilla extract (if using a sweet crepe application)

1.  Crack the eggs into a medium-sized bowl and whisk in the melted ghee, butter or coconut oil.  For a thinner tortilla, add one tablespoon of water.  If using as a crepe sweet application, add vanilla extract also.

2.  Add the dry ingredients, arrowroot powder, coconut flour and salt to the wet ingredients. Beat well to combine.

3. In a small, 8” skillet, over medium heat, pour in about 1/3 of the batter and immediately roll it around to evenly coat the bottom.  The tortilla should start to pull away fro the edges as it cooks.

4.  Cook for 1 minute on each side.

5.  To store, cool completely and put in a plastic bag or airtight glass container.

Serving Suggestions:

Use the tortilla to fill with taco seasoned ground buffalo, chopped tomato, onion and avocado, topped with pico de gallo.

Use in the lunchbox as a wrap in place of sandwiches.

Create a treat and fill with unsweetened applesauce and topped with cinnamon and chopped pecans.

Make a burrito filled with chicken and beans and topped with a tomato sauce or create a quesadilla for the cheese tolerant among you.

Enjoy this healthy recipe of quinoa and feta salad that serves 4 as a main course.

1 cup quinoa
2 cups chicken Broth
½ cup raw cashews
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh cilantro
2 stalks celery, finely sliced
1 cup seedless grapes, halved
½ cup crumbled goat feta
2 Tbsp olive oil
1 lime, juiced
Salt and Pepper, to taste

Bring chicken broth to a boil and add quinoa.  Simmer for 12-15 minutes until the grains are tender and the broth is absorbed.  Set aside and cool.  Can be cooled faster by spreading out on a cookie sheet or pan.

In a dry, heavy frying pan, toast the cashews over moderate to low heat, stirring frequently, until they are golden brown.  Cool, then chop roughly.

In a large bowl, combine dried quinoa, nuts, herbs celery, grapes and feta.  Squeeze lime juice over all; add olive oil and season with salt and pepper.  Adjust seasonings to taste and leave the salad to stand for at least 1 hour before serving.

Nutritional information per serving: 349 Calories, 19 grams fat (4g saturated), 10g protein, 37 g carbohydrates, 4g fiber, 162 mg sodium.

This recipe is from CD Kitchen http://www.cdkitchen.com

•1 cup filtered water
•¼ cup organic spinach
•¼ cup organic baby kale
•¼ organic lemon, peeled
•¼ organic cucumber
•½ of one stalk organic celery
•1 medium organic apple, quartered with core removed
•Fresh organic ginger to taste
•Ice

Place all ingredients in Vita Mix and blend until smooth. Makes approximately 24 oz, which can be 2 to 6 servings.

Here is an amazing “ice cream” recipe that combines the best of both worlds. Made with organic pumpkin puree and warm spices like cinnamon, nutmeg and ginger, it will be sure to satisfy those holiday cravings in a healthy way.

You will need the following ingredients:
•1 can organic pumpkin
•1/4 c. coconut milk (Thai Kitchen, Organic, Expeller Pressed)
•1/4 c. almond butter
•1 1/4- 1 1/2 t. pumpkin pie spice (a little extra cinnamon makes it taste even better)
•A few drops -1 t liquid stevia or xylitol to taste (depending on desired sweetness)

Blend in a food processor. Freeze for at least 30 minutes until well chilled.

You will need the following ingredients:
•1 cup xylitol
•1 ½ -2 cups pumpkin
•1 T almond flour
•2 T butter
•2 eggs separated
•1 t cinnamon
•½ t ginger
•¼ t cloves
•¼ t allspice
•1 ½ C Oh So Delicious Coconut Milk Creamer

Mix all ingredients together well except for the coconut milk creamer, egg whites & butter. Beat egg whites until stiff and set aside. Heat the coconut milk creamer and butter until the butter melts and then mix into the pumpkin mixture. Then fold beaten egg whites into the pumpkin mixture. Pour into a half baked pie crust shell. Bake at 450* F for 10 minutes, then at 350* F for 45 minutes. Serve with whipped cream (made from the coconut milk creamer).

Recipe submitted by Bernadette H.

Almond Pie Crust
•2/3 C almond or coconut oil
•¼ C water
•1 t sea salt
•2-2 ¼ C almond flour

Mix above ingredients together and then roll out onto wax paper with a small amount of the almond flour to prevent sticking. Since the almond flour is not as porous as wheat flour, you may need to press it into the pie plate. Crimp edges. If recipe calls for pre-baking shell, then bake at 400* for 6-8 minutes.

This is a very nutrient dense gluten free bread, which provides high quality fat, protein and fiber, while keeping carbohydrates at a minimum. Delicious with butter, goat cheese, ham or honey. Enjoy!

Ingredients:
•1 cup /sunflower or pumpkin seeds
•½ cup /whole flax seeds
•½ cup /hazelnuts or almonds
•1 ½ cups /gluten free rolled oats
•2 Tbsp. chia seeds
•4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
•1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
•1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
•3 Tbsp. melted coconut oil or ghee
•1 ½ cups water

Directions:
In a flexible, silicone loaf pan combine all dry ingredients, stirring well. (Any loaf pan will also work, but please butter if using non-silicone). Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too. Slice before freezing for quick and easy toast!

Thanks to www.mynewroots.org

Just in time for Football season! This is a super easy, fix it and forget it, low calorie recipe for slow roasted beef brisket that you can toss in the crockpot for game day.

You will need the following ingredients:
•1 Lean Beef Brisket
•4-6 stalks celery
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon paprika
•¼ cup chopped onion
•5 cloves of garlic crushed and chopped
•Cayenne pepper to taste
•Chili pepper to taste
•Salt and fresh ground pepper to taste

Directions:
Combine spices in a small bowl. Rub the spice mixture into the beef on all sides. Salt the meat liberally. Place the brisket in crock pot and fill about ½ full with water. Add celery to the liquid and set crock pot on high for 30 minutes. Reduce heat to medium or low and allow brisket to slow cook for 6-8 hours. Baste and turn periodically. You may add more of the spice mixture if you wish. Enjoy with horseradish sauce.

*taken from Tanya Skye’s diet Cookbook

For this fermented salsa recipe, you’ll need the following ingredients:

•6-8 fresh tomatoes
•2- 3 green onions, chopped
•1 large size chopped jalapeno (seeded)
•6-8 cloves garlic, peeled and finely chopped or pressed
•1 bunch cilantro
•juice of 1-2 limes
•2 T. sea salt
•1/4 c. filtered water with tsp of salt (This is the brine.)

Pulse in food processor until it reaches a consistency that you enjoy. Some prefer a chunkier salsa. Place in a quart-sized, wide-mouth mason jar. Press down lightly until the juices rise up; if there is not enough liquid to cover the vegetables, add a little brine water. The top of the vegetables/liquid should be about an inch below the top of the jar. Cover with a loose jar lid OR a towel, place jar in a bowl to catch any expansion overflow and keep at room temperature in a dark and undisturbed area for about 5 days before sealing and transferring to the fridge.

A note about timing: that “5 days” is a very subjective figure. It depends on a number of factors. The temperature of your kitchen is also a factor. I like the flavor that develops at 5 days; however, you may let it ferment for up to several weeks.

How do you know when it’s done? Taste it every single day. Open it up, press the vegetables down, and give them a taste. When it tastes really good (slightly effervescent), it’s done. You’ll know it’s done when it starts to taste less salty.

I don’t know that I’d let this one go TOO long… probably better slightly fermented than sauerkraut-level fermented.

There are MANY variations with salsa, so you can experiment with a few of your favorites. Add a variety of fresh peppers, fruits, carrots, etc… You could, for example, make a Salsa Verde with substituting the tomatoes with tomatillos and addition of cucumber.