It’s so funny; every time I make a bread post, I think about how I used to hate bread. Then I realize that it was the store-bought stuff that I hated. When I (...)
The true test of a flour is the chocolate chip cookie. Yes, I know I’ve made french bread and pasta and pizza with cassava flour, but really, the cookie is the (...)
AIP Lemon Scones Print Prep time 15 mins Cook time 25 mins Total time 40 mins By: Heather Resler Recipe type: Breakfast Yield: 6 scones Ingredients Scones: 1/3 (...)
I should be a commercial for chestnut flour. I just love it when I find a new paleo-friendly ingredient! I honestly don’t know why more paleo people don’t cook (...)
This is Mom’s super-special recipe that she came up with after she had tried to years to find a good recipe for spaghetti sauce. Finally, out of desperation, (...)
Sometimes I take a step back and survey my life. I am currently sitting in my very messy room typing on my laptop the 4th blog post that I’ve written today. (...)
My family loves bread, and I really can’t get away from that fact. It just can’t be denied that a couple slices of gluten-free bread are just perfect for an (...)
This recipe has been in the works for a long time. Longer than I’d like to admit, actually. I’ve wanted to make AIP muffins for a really long time, and well, I (...)
There is a new family controversy afoot. Yesterday I got a reader request for a chestnut flour chocolate chip cookie recipe. I thought, ‘Wow, why didn’t I (...)
I love making delicious food from fresh produce and herbs during the summer! The basil meatballs was the first recipe I ever concocted on my own. It’s easy and (...)
Chestnut flour is undoubtedly the most underrated paleo flour option in the world. Why do I think it’s so amazing? Well, for one, it’s delicious. The first (...)
Ever wonder if it’s possible to make a healthy cinnamon roll? I did. I looked up recipes and even concocted one of my own, but it was a lot of work and left a (...)
I was in the mood to make Christmas cookies this weekend, so I decided to recreate a gingerbread cookie recipe that Mom used to make. It did not have molasses, (...)
I posted on my Facebook page recently that if I had to go to a desert island and could only bring two foods, I would, without a doubt, choose coconut and (...)
I sent out a poll on my Facebook page a couple days ago: Within 24 hours, I had lots of votes. The race was close, but the Chocolate Chip Cookie Bites (...)
When a reader requested that I make a paleo spritz cookies recipe for the holidays, I had to at least try to make them; I can’t pass up a challenge! I racked (...)
I love it when I nail a recipe on the first try. Sometimes I have to work and work for days to find the perfect chemistry for a recipe. Most of the time I’ll (...)
I recently did a poll on my Facebook page: 19 comments later, I was fairly surprised by the results: I was expecting everyone to ask for pizelles or or (...)
There was a period of time in my childhood that I have decided to refer to as the Magic Cookie Bar Era. What that means is that every time we would go to a (...)
It’s fall. There. I said it. I WILL NOT say what season is coming after fall. Nope, the W-word is not in by vocabulary until December. Right now, I just want (...)
Do you ever go to the store looking for green plantains for a recipe only to find that the only plantains they have are way too ripe for any baking recipes? So (...)
I have been on a quest for a good paleo bread for a long time. I wanted a loaf that had that “real bread” look, texture, and taste. When I made a savory soup (...)
I had a reader email me and request a grain-free challah recipe to make for Easter dinner. Challah is simply bread enriched with eggs, oil, and sugar, and (...)
I’ve made many, many versions of AIP banana muffins before I came up with the perfect recipe. But it was worth it; these delicious muffins are fluffy and soft (...)
I am slightly obsessed with chia seeds lately. I know, I know, they’re not a superfood, but they do have some good fiber and they are so versatile for cooking. (...)
