Soft & Chewy Double Chocolate Cookies *Recipe from

Prep time10 mins

Cook time10 mins

Total time20 mins

Serves: 13-15


1 cup thick almond butter (I used Barney Butter Smooth Almond Butter because it’s similar to thick nut butters. If you use too oily, the cookies won’t come together. You were warned.)
1 cup coconut sugar
1 egg, whisked
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
pinch of salt
¼-1/2 cup Enjoy Life Mini Chocolate Chips

Preheat oven to 350 degrees.
In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add egg and mix again until well combined.
Add ¼ cup of cocoa powder at a time. At this point, I used my hands to incorporate the cocoa powder into the dough. Add all the cocoa powder and completely combine.
Then add baking soda, vanilla, salt and chocolate chips and combined until everything is well mixed. This was all hands for me. It’s a dirty job, but someone has to do it. (This should be a very thick dough at this point. If it’s not, you need a thicker almond butter like I said before).
Use a cookie scoop to scoop out around 2 tablespoons of dough and make into a round ball. Place on silpat or parchment paper lined baking sheet. This dough will create 13-15 cookies that size.
Once you’ve placed all the balled dough onto the baking sheet, use a fork to press the cookies down just slightly. No need to really flatten them out, just get them to look more cookie shape instead of ball shape. If you press them down too much, they’ll come apart when they bake so be careful.
Place baking sheet into the oven and bake for 10 minutes.
Remove from oven and let cool for 5-10 minutes until removing from baking sheet to place on cooling rack. If you try to remove these from the baking sheet early, they will come apart. So don’t be stupid here. Patience is a virtue.
Eat up!


Pumpkin with Walnut Pest


Serves 4


2 lb pumpkin
extra virgin olive oil, for brushing
salt and black pepper
½ cup walnuts, toasted
2 scallions, trimmed and chopped
1 large garlic clove, crushed
1¼ cups arugula leaves, plus extra to serve
3 tablespoons walnut oil
3 tablespoons extra virgin olive oil


1. Cut the pumpkin into 8 wedges. Remove the seeds and fiber but leave the skin on. Brush all over with olive oil, season with salt and pepper, and spread out on a large baking sheet. Roast in a preheated oven, 425°F, for 20–25 minutes until tender, turning halfway through.

2. Meanwhile, make the pesto. Put the walnuts, scallions, garlic, and arugula in a food processor and process until finely chopped. With the motor running, gradually drizzle in the oils. Season the pesto with salt and pepper.

3. Serve the roasted pumpkin with the pesto and extra arugula leaves.

(source: MSN Food and Drink)


Serves: 3 (Recipe from PALEOMG)

IngredientsFor the burgers:

1 pound (455 grams) ground beef
¼ medium red onion, minced
1 tablespoon Dijon mustard
1 teaspoon granulated garlic
salt and pepper, to taste
For the shoestring parsnip fries:
2 medium parsnips, peeled
½ cup (100 grams) coconut oil, melted
Garnish with:
sliced red onions
¾ cup (180 mL) Avocado Mousse (this will be released in our cookbook) – For now mashed avocado will be just as good!
romaine hearts
shoestring parsnip fries (from above)
In a medium mixing bowl, mix together all of the ingredients for the burgers without overworking the meat.
Divide meat into 3 equal portions and form into ½-inch (12-mm)-thick patties. Use your thumb to make an indentation in the center of each burger. Set aside.
Using a spiral slicer or julienne slicer, cut the parsnips into strings.
Preheat a grill to medium-high heat, and preheat a medium saucepan over medium-high heat.
Once grill is hot, place the burgers on the grill and close the lid. Cook 6 minutes.
While the burgers are cooking, add the coconut oil to the saucepan. Test the oil by placing one parsnip shoestring in the oil to ensure the oil bubbles. Add the parsnips to the oil and cook for 1 to 2 minutes until golden brown. When the parsnips finish cooking, place them on a paper towel−lined plate to drain.
Flip the burgers and cook for 2 to 3 minutes for medium-rare, or until desired doneness. Remove the burgers from grill and let rest for 5 to 7 minutes.
To assemble the burgers, place each on a bed of lettuce and top with sliced red onions, ¼ cup (60 mL) avocado mousse, and parsnip fries.


Serves: 4

1 lb grass-fed ground beef

1 lb bacon, minced

14 ounce can of fire-roasted tomatoes

1 red onion, minced

1 bell pepper, minced

3 cloves garlic, minced

2 eggs

1 cup almond flour

2 tbsp oregano

1/2 tbsp sea salt

Pepper to taste


1. Preheat oven to 400 Degrees Fahrenheit

2. If you have a meat grinder, use it to grind your bacon and beef together, if not mince your bacon as
fine as possible and combine in a mixing bowl with your beef
3. Add all remaining ingredients to the bowl, and using your hands mix well to ensure an even
distribution of ingredients
4. You can now form it into a loaf and put it in a pyrex dish, put it in a loaf pan, or form into meatballs
and put in the pan
5. Bake for an hour or until the meat is cooked through, internal temperature needs to be at least 165
Degrees F because of the bacon
6. Remove from oven and let sit for 10-15 minute



Bacon Wrapped Meatballs over Butternut Squash

Serves: 3-4
1 large butternut squash
3 tablespoons fat of choice (bacon fat, coconut oil, ghee, butter, etc.)
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt, to taste
1 pound ground pork
½ yellow onion, minced
2 garlic cloves, minced
salt and pepper, to taste
10 pieces of bacon
1. Preheat oven to 375 degrees.
2. Cut the bulb off of the butternut squash and just use the end. It’s just easier to work with. Cut the
skin off the butternut squash then dice the butternut squash into bit size pieces.
3. Place butternut squash on a parchment paper lined baking sheet. Pour choice of fat on top of
butternut squash, sprinkle with garlic and onion powder and salt, mix well to coat the squash.
4. In a bowl, mix together ground pork, onion, garlic cloves, and salt and pepper until well combined.
5. Make 10 equal sized meatballs.
6. Cut all pieces of bacon in half. Wrap a half piece of bacon around the meatball, then the other piece in
the opposite direction. Tuck the ends of the bacon underneath the meatball then place it cut side
down on a parchment paper lined baking sheet.
7. Place both baking sheets in the oven and bake for 25-30 minutes, until butternut squash is soft and
meatballs are firm.
8. Serve with a green, because then you feel super healthy. And colorful.
Recipe by PaleOMG – Paleo Recipes at


Serves: 2
1 sweet potato or yam, poked with a fork
2 pieces of bacon
10 pieces of asparagus, ends removed, chopped
¾ pound italian sausage (or any ground meat: beef, chicken turkey, etc.)
½ avocado, thinly sliced
salt, to taste


1. Preheat oven to 425 degrees.
2. Poke holes in the sweet potato with a fork then wrap with foil. Place in the oven and bake for 45
minutes to an hour, until soft.
3. Once the sweet potato is baked, keep it wrapped in foil to keep warm.
4. Place a large pan over medium heat. Add 2 pieces of bacon. Cook on both sides, until crispy. Place on
a paper towel to soak up excess fat.
5. Using the bacon fat that has rendered in the pan, add asparagus and sauté for about 5 minutes.
6. Add italian sausage and use a wooden spoon to break up the meat. Saute until meat is cooked
7. Cut baked sweet potato is half, place in 2 bowls, then top with bacon, meat and asparagus, and
8. Eat up buttercup.
Recipe by PALEOMG


This one is a simple, fast, fantastic recipe! Pairs very nicely with a grilled steak and roasted sweet potatoes.


1 bunch fresh baby spinach

2T or so coconut oil or ghee

1T garlic minced

1 carton mushrooms roughly chopped

1/2 cup or so pine nuts


In a large skillet over medium-high heat add coconut oil or ghee, mushrooms, pine nuts, and garlic. Saute until mushrooms begin to develop some brown bits and evaporate the water they cook out. Next, add the spinach and cook until wilted. BOOM!


Beef and Sweet Potato Hash (Harvest Your Health)

3 pounds grass fed ground beef
1/2 a large onion
3 cups peeled & cubed sweet potatoes
1 tablespoon minced garlic
1 teaspoons ground cumin
2 tablespoons fresh parsley
1 teaspoon sea salt
1/2 teaspoon pepper
2 cups chopped spinach or kale


1. In a large frying pan, over medium heat, brown ground beef with chopped onions until cooked
through. Stir in salt, pepper, cumin, and parsley. Add sweet potatoes and minced garlic and
continue cooking covered until the sweet potatoes are softened (about 10 minutes). Add in
chopped spinach or kale and cook until wilted (5 minutes longer). Serve immediately!


Easy Mexican Salad Prep time 5 mins Cook time 15 mins Total time20 mins

Serves: 2-4


For the mexican salad

  • 1 pound ground beef
  • 3 garlic cloves, minced
  • ½ yellow onion, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ cayenne pepper
  • 1 (14 ounce) can of diced tomatoes
  • 1 (4 ounce) can of diced green chiles
  • green onions, to garnish
  • juice of 1 lime
  • salt and pepper, to taste

For the easy guac

  • 1 avocado
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • pinch of cayenne pepper
  • juice of ½ a lime
  • salt, to taset


  • Place ground beef in a medium saucepan over medium-high heat.
  • Once beef has browned half way through, add onions and minced garlic.
  • When beef has almost cooked through, add oregano, cumin, some salt and pepper, cayenne pepper, tomatoes, and green chiles. Mix well.
  • Lower heat, squeeze lime on top and mix.
  • While meat is finishing up, mix together all guac ingredients.
  • Top guac on the mexican salad. Mix together, because it’s good that way