Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil

Combine all of the ingredients in a large mixing bowl and thoroughly mix.

Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet

Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through

Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

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Recipe by Unbound Wellness

Bring a large, heavy-bottomed pot with water to boil (enough water to cover the cabbage). Use a pot that can accommodate a steam basket on the top. Cover and let boil while you make the filling.

Melt ghee over medium heat in a skillet on the stove. Add sliced shallots and cook, stirring occasionally for just a few minutes until soft.

Add ground meat and break up with a wooden spoon. Season with salt, ginger, and garlic powders. Cook meat until no pink remains and the liquid is starting to absorb, approx. 5-6 minutes.

Add shredded carrot, fish sauce, and coconut aminos. Stir into the meat mixture and continue to cook until the sauces absorb for a minute or so.

Mix in the freshly chopped scallions and cilantro and remove from heat. Let rest and come to room temperature way from the stove

Meanwhile, the water should be boiling. Prep an ice bath in a large bowl with ice and cold water next to the stove.

Using tongs, lower the whole head of cabbage into the boiling water and let it boil for approx. 1-1.5 minutes. Remove the head of cabbage carefully with a large spoon and tongs (it will be heavier now, carrying water). Keep the water on a low boil – you’ll need it again.

Add the cabbage to a large bowl, and carefully peel back the soft leaves, placing in the ice bath to stop cooking

Repeat this process until you have at least 8 good leaves to use for rolling. Dry each blanched leaf well with a paper towel after the ice bath and lay the cabbage leaves in front of you with the core facing you.

Prep a steam basket next to you with one additional cabbage leaf lining the bottom of it. You’ll add the rolls to the steam basket one by one.

Prep your work station and add approx. 3 Tbsp of your meat mixture to the bottom of the cabbage leaf towards the core, fold the sides in, and then fold the bottom away from you to the top of the leaf. Keep the edge tucked underneath.

Add each stuffed cabbage roll to your steam basket with the folded edge on the bottom. Return the steam basket to the top of the pot with boiling water. Cover and let cook for 15 minutes on a low boil to steam.

Remove steam basket and turn off heat. Using tongs, plate each cabbage roll with dipping sauce on the side, serve! This also stores well in the fridge.

For the dipping sauce:

Combine all ingredients to a small bowl and whisk.

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Recipe by Food by Mars

Preheat oven to 400 degrees F (204 C) and set out a large baking sheet

Add sliced beets to the baking sheet and toss with olive oil, salt, and pepper. Toss to combine, then bake for 20 minutes, flipping at the 10-minute mark to ensure even baking.

Meanwhile, prepare the dressing in a small bowl or jar with a lid. Add balsamic vinegar, olive oil, maple syrup, and a healthy pinch each salt and pepper and whisk or shake to combine.

To a large bowl, add arugula, roasted beets, cherries, hazelnuts, and vegan feta (optional). When ready to serve, add dressing and toss to coat. Best when fresh

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Recipe by Minimalist Baker

Heat the oil in a large pot over medium heat. Once hot, add the onion, fennel (or celery), and carrot. Sauté gently for 8 minutes, stirring occasionally, until the vegetables are soft. Stir in the salt and pepper — don’t be tempted to turn the heat up to speed this up or the veggies won’t get as sweet.

Add in the cabbage and kale, and sauté for another 5 minutes until wilted. Then stir in the garlic, fennel seeds, smoked paprika, and red pepper flakes. Cook for 1 more minute until the fennel seeds are fragrant.

Stir in the vegetable broth, diced potatoes, crushed tomatoes, and lentils. Bring to a simmer, cover (with the lid slightly ajar), and simmer on medium-low for 30-40 minutes, or until the lentils are tender but not mushy.

Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.

Leftover soup will keep well in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.

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Recipe by Minimalist Baker

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Pre-heat the oven to 400F.

Drizzle one tablespoon of avocado oil all over a sheet pan.

One on side spread out 2 cups of frozen cauliflower rice.

Next to it, line up the chicken thighs so they are lying flat, snug but not overlapping.

In the space that is left arrange the red onion and radishes. Sprinkle the salt over everything, getting about 1 teaspoon on the chicken thighs.

Next add the remaining seasoning only to the chicken.

Then drizzle the rest of the oil all over the chicken and rice.

Put the sheet pan in the oven and roast for 30 minutes. Then broil for 5 minutes.

In the meantime, prepare the rest of the bowls. Shred the lettuce, slice the avocado and make the sauce.

Combine the cilantro, nutritional yeast, lemon juice, coconut manna, salt and coconut aminos in the blender, and blend on low until almost smooth. Then slowly drizzle in the avocado oil until the sauce is fluid. Remove from the blender and store in the fridge until ready to serve!

To assemble your bowls make a bed of romaine in two bowls. Then spoon the rice on one side, the radishes and onions on another. Find a spot for your avocado. Slice 2 chicken thighs per bowl. Then drizzle sauce over everything.

There will be extra sauce. Store it in the fridge and use as salad dressing!

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Recipe by The Castaway Kitchen

Preheat the oven to 450 F / 230 C. Line a baking sheet with foil and place an oven safe rack on top. For the crispiest wings, we need to make sure that the chicken skin especially is dry & free of any surface moisture at all. If the chicken wings are fresh, pat them dry with paper towels.

Mix together the arrowroot, cream of tartar, baking soda, salt & all the remaining seasonings in a small bowl. Put the chicken wings in a large bowl and sprinkle with some of the seasoning mixture a little at a time, turning with your hands to make sure they are all evenly coated on all sides. Place the chicken wings on top of the wire rack, evenly spaced out without touching each other so that air can circulate around them easily.

Pop the chicken wings into the oven on the middle rack and cook for 20 minutes. Remove from the oven and use tongs to flip the wings over, then return them to the oven to bake for another 15 minutes.

Add all of the glaze ingredients to a small saucepan over medium heat and bring to a simmer, whisking a few times to combine. Reduce the heat enough to keep the glaze gently bubbling and cook, stirring often, until thickened enough to coat the back of a spoon, about 10 – 15 minutes. Remove from the heat and cover to keep warm.

Remove the crispy chicken wings from the oven, place the baking tray on a trivet and let them sit – still on the wire rack – to cool for a few minutes for maximum crispiness

While the wings are resting, return the glaze to the heat and bring back to a simmer to warm through once more. Pour the glaze into a large, heat proof mixing bowl, add the wings and toss to combine until the wings are evenly coated in sticky glaze. Serve immediately.

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Recipe by Meatified

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Fill a medium sauce pan halfway with water and bring to a medium boil. Add the broccoli to steam for 2-3 minutes, until bright green. Strain and set the broccoli aside for later use.

Next, use a large skillet, melt the coconut oil on medium heat

Add the bone broth, and coconut aminos to the skillet, and slowly whisk in the arrowroot starch until sauce thickens and there are not clumps

Next, add the beef slices and season with garlic, ginger, salt and pepper. Cook the beef on medium heat, rotating often until no longer pink.

Pour in the broccoli florets and mix in with the beef and sauce to combine. Sauté until broccoli is lightly crisped and cooked through.

Remove from heat and serve over cauliflower rice (optional) and top with green onions and sesame seeds.

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Recipe by Unbound Wellness

Over medium-high heat, heat large skillet or broad-bottomed pot. Once hot, add fat and then onions or parsnips (or both). Reduce heat to medium, and sauté for 5 minutes until beginning to brown and soften.

Add ground beef and sea salt to the pan, and cook, breaking up the meat with a spatula. Cook until most of the pink is gone, about 8 minutes.

Add turmeric, dried ground ginger and cloves, and stir in.

Now add: coconut milk, coconut cream, coconut aminos, lime juice from ½ the lime, fresh ginger root and garlic. Stir and simmer about 5 minutes.

Serve with cauliflower rice, sautéed greens, steamed zucchini, a baked sweet potato or other favorite side dish. Garnish with fresh lime wedges and optional fresh cilantro

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Recipe by Eat Beautiful

Remove zest from lemon with grater and squeeze juice from lemon.

Combine the lemon juice, zest, sardines, palm shortening, chives, and garlic in a food processor and blitz until smooth. Transfer to a serving bowl.

Serve with flatbread, GF crackers or salad of your choosing

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Recipe by Zesty Paleo

Whisk all of the ingredients together in a saucepan.

Heat until hot to the touch.

Pour into a glass container and refrigerate for at least 4 hours. Serve with desired toppings.

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Recipe by Thriving on Paleo

Add the almond, coconut, and apple to a food processor and blend until chopped finely

Add in the dates, pumpkin puree, collagen, and cinnamon and blend

Line a baking dish with parchment paper and evenly flatten the mixture into the dish

Place the baking dish into the refrigerator for 3-4 hours to allow to harden

Remove once solidified and slice into 9 slices

Serve chilled and enjoy!

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Recipe by Unbound Wellness

Boil the beets until soft and then peel them. If your beets are already cooked, then you can skip this step.

Place all the ingredients into a blender and blend well.

Serve with cassava chips or other veggies for dipping.

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Recipe by Healing Autoimmune

Preheat oven to 350 degrees F (176 C) and line a standard-size muffin tin with cupcake liners. Cupcake liners are preferable over greasing the pan because they prevent the sides from browning too much and yield a prettier result. But in a pinch, lightly grease instead.

To a large mixing bowl, add dairy-free milk, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine

Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter. If too thick, thin with a little more dairy-free milk. If too thin, add a little more almond flour.

Divide batter evenly among cupcake liners filling a generous 3/4 of the way full. Recipe as written makes 12 cupcakes

Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean, they are golden brown on the very edges, the tops appear dry, and they spring back a bit when touched or pressed (rather than deflating). It’s better to slightly over-bake than under-bake these cupcakes to avoid gumminess

Let cool for 10 minutes in the pan, then transfer to a cooling rack to let cool completely.

Best when enjoyed within the first 24-48 hours after baking. Store leftovers covered at room temperature for 1-2 days or in a sealed container in the fridge for up to 3 days. Freeze unfrosted cupcakes for up to 1 month.

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Recipe by Minimalist Baker

Pre-heat oven to 350f degrees.

Chop strawberries in half and clean remaining berries. Toss into your baking dish (I used a 6×4 dish) with arrowroot powder, lemon, honey/maple syrup, and vanilla. Pat filling down into a single even layer.

In a mixing bowl, add all topping ingredients and by hand, mix with a spoon until crumbles form.

Pour crumbles evenly over the filling and bake for approx. 20-25 minutes until crumbs are golden-brown and filling is bubbling.

Let rest for 5-10 minutes while getting ice cream, yogurt, or coconut whipped cream ready!

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Recipe by Food by Mars

Preheat oven to 350f degrees and line a baking sheet with parchment paper.

Make the date paste by soaking the Medjool pitted dates in hot water for 10 minutes and then pour it all into a food processor or high-speed blender to blend well into a paste. Set aside.

Make cinnamon-sugar topping mixture by combining 1 tsp cinnamon and coconut sugar in a bowl or on a plate (you’ll roll the cookie dough in these). Set aside.

To a large mixing bowl, add sifted flour (you may push flour through a fine mesh strainer in a separate bowl and then measure out the 1 1/2 cups or use a flour sifter). Add the cinnamon and baking soda and mix.

Next, add date paste to the bowl and melted coconut oil. Mix all together using a spatula or large spoon until your cookie dough forms.

Scoop out a heaping tablespoon of cookie dough and roll each one into a ball with your hands. Drop the balls into the cinnamon sugar mixture and roll them until coated in a single layer.

Place each cookie ball on your lined baking sheet and press cookies down to flatten a bit (approx. 1/2-inch thick or a little less). Bake cookies for 10-12 minutes until golden on the edges and cracks have formed.

Let cookies rest on a rack for 10 minutes before digging in. Store in an airtight container or cookie jar to keep them soft.

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Recipe by Food by Mars

In a saucepan over medium heat whisk together the milk, coconut sugar, salt and vanilla until steaming.

Lower the heat to low, and whisk in the collagen, then the carob powder. Keep whisking until totally smooth and frothy.

Pour into your favorite mug, and enjoy!

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In a small glass or jar, combine the orange juice, coconut water, and sea salt.

Stir to combine and enjoy immediately.

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Recipe by Clean Eating Kitchen

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If using beef or goat bones: Place the bones on a baking tray lined with parchment and bake at 400 F for 30 mins. Remove from oven. This step is optional.

Instant Pot: Add the roasted bones (if roasting) and everything else to the Insert pot and close the lid. Manually change pressure cook time to 2 hours. After the whistle goes off let it cool naturally until the valve goes down. Now open the pot and remove the bones out (if using beef bones) and take out the bone marrow and discard or save the bones(you can use them twice to make broth). You can add the bone marrow to the soup and drink the soup as is or keep the marrow separate and strain the rest of the soup through a large strainer or cheese cloth to get clear liquid.
Slow Cooker

Stove Top: Add all the ingredients to the pot and close the lid. Cook on slow heat for about 10 hours. Now open the pot and remove the bones out (if using beef bones) and take out the bone marrow and discard or save the bones(you can use them twice to make broth). You can add the bone marrow to the soup and drink the soup as is or keep the marrow separate and strain the rest of the soup through a large strainer or cheese cloth to get clear liquid.

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Recipe by Cook2Nourish

Add ice to the blender first and crush. Then add kale, mango, peaches, ginger, lemon juice (starting with 1 lemon (2 Tbsp or 30 ml juice) and working your way up) and 1 cup water (240 ml) to start. The amount of water will depend on how many of your ingredients are frozen.

Blend until smooth, only adding water a little at a time as needed, and scraping down the sides/mixing as needed.

Once well blended, taste and adjust seasonings as needed. If too tart, add more fruit or a little maple syrup (optional). For more zing, add ginger. And for more acidity, add more lemon juice. To make it thicker/colder, add more ice. Blend as needed

Divide between two serving glasses and enjoy immediately. Best when fresh, though leftovers will keep covered in the refrigerator for 24 hours.

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Recipe by Minimalist Baker

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Combine all ingredients in a small saucepan and bring to a boil.

Lower heat and allow the mixture to simmer for 5 minutes.

Remove from heat, strain and serve.

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Recipe by Meatified