INGREDIENTS:
4 eggs
¼ cup coconut oil (liquefied)
¼ tsp sea salt
¼ tsp onion powder
1/3 cup sifted coconut flour
¼ tsp baking powder
¼ cup raw Parmesan cheese
1/3 cup raw sharp cheddar or gruyere cheese garlic and herb seasoning (to taste)

DIRECTIONS:
Blend together eggs, oil, salt and onion powder.
Combine coconut flour with baking powder and whisk into batter until there are no lumps.
Fold in cheese
Drop batter onto greased cookie sheet.
Sprinkle with garlic and herb seasoning.
Bake at 400 degrees for 12-15 minutes.
For an extra topping, mix a portion of melted organic butter, parsley, sea salt, and garlic powder and brush mixture on top of biscuits when done cooking! Enjoy!

(Makes about 10 biscuits) Can also double the size of biscuits and then cut in half to use as a bun-like sandwich bread great for hamburgers, fish or grilled chicken sandwiches, chicken salad sandwich, etc.

INGREDIENTS:
1 med head fresh cauliflower, about 1 ½ lbs
¼ cup organic or raw butter
¼ cup organic or raw half and half or crème fraiche (optional; if not used, double the amount of butter)
Sea salt and black pepper to taste
Garlic Powder (optional)
Shredded raw cheese (optional)

DIRECTIONS:
Steam cauliflower until tender in steamer basket or small amount of water in saucepan and drain.
In food processor, blend cauliflower, butter, cream, sea salt, and pepper, cheese and garlic powder (optional) until smooth.
Transfer to a serving bowl. Serve immediately.

Serves 4.

INGREDIENTS:
12 cups finely shredded cabbage
5 Tbsp sliced green onions
½ cup Vegannaise (made with Grapeseed Oil)
½ cup plain organic Greek strained yogurt (full fat)
3 Tbsp apple cider vinegar
2 tsp Stevia
1 ½ tsp pepper

DIRECTIONS:
Mix cabbage and green onions. Set aside. Combine Vegannaise, yogurt, vinegar, Stevia, and pepper. Pour over cabbage and onions. Mix well. Refrigerate.

Serves 10 to 12

INGREDIENTS:
2 acorn squash
boiling water
2 apples, peeled, cored and chopped into ¼ inch pieces
½ cup dried cranberries
1 teaspoon cinnamon
2 tablespoons grapeseed oil (though if you can do dairy, butter works just as well)

DIRECTIONS:
Cut squash in half and with a spoon, remove pulp and seeds
In a large glass baking dish place squash cut-side down
Pour ¼-inch boiling water into glass dish
Place dish in oven and bake squash for 30 minutes at 350°
In a large bowl, combine apples, cranberries, cinnamon and grapeseed oil to make stuffing
Remove squash from the oven after 30 minutes
Turn halves over and stuff center of each squash half with apple mixture
Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender
(Serves 4) Recipe courtesy of elanaspantry.com