Ingredients:

• 2 tbsp olive oil


• 4 cloves garlic, minced


• 1 can 28 oz crushed tomatoes


• 1/4 cup fresh basil leaves, chopped


• 1 tsp dried oregano


• 1/2 tsp red pepper flakes


• Salt and pepper to taste


• 12 oz pasta of your choice

Instructions:

Heat olive oil in a large saucepan over medium heat

Add minced garlic and saut until fragrant, about 1 minute

Pour in crushed tomatoes, chopped basil, dried oregano, and red pepper flakes

Season with salt and pepper

Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens

Meanwhile, cook pasta according to package instructions until al dente

Once the sauce has thickened and the pasta is cooked, drain the pasta and toss it with the marinara sauce until well coated

Serve hot, garnished with additional fresh basil leaves if desired

Ingredients:

• 4 cups fresh spinach, chopped


• 1 cup heavy cream


• 1/2 cup grated Parmesan cheese


• 4 cloves garlic, minced


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1/4 teaspoon nutmeg


• 1/2 cup shredded mozzarella cheese

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put chopped spinach, heavy cream, Parmesan cheese, minced garlic, salt, pepper, and nutmeg in a large bowl

Put the mixture in a casserole dish and spread it out so that it covers the bottom

Add some chopped mozzarella cheese on top of the mix

Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles

Take it out of the oven when it's done and let it cool for a few minutes before you serve it

Ingredients:

• 1 lb cooked chicken breast, shredded


• 1 cup Frank's RedHot sauce


• 1 cup Paleo mayonnaise


• 1 cup chopped celery


• 1 cup chopped cauliflower


• 1/2 cup chopped onion


• 2 cloves garlic, minced


• 1/2 cup almond flour


• 1/4 cup ghee or coconut oil, melted


• Salt and pepper to taste


• 1/4 cup chopped fresh parsley, for garnish optional

Instructions:

Preheat oven to 350F 175C

In a large bowl, combine the shredded chicken, hot sauce, mayonnaise, celery, cauliflower, onion, and garlic

Mix well

Spread the chicken mixture evenly into a greased casserole dish

In a small bowl, combine the almond flour, melted ghee or coconut oil, salt, and pepper

Mix until crumbly

Sprinkle the almond flour mixture evenly over the top of the chicken mixture

Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly

Garnish with chopped parsley before serving, if desired

Ingredients:

• 2 cups Real Food Gluten-Free Flour 101


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup coconut sugar


• 1/2 cup coconut oil, melted


• 2 large eggs


• 1 teaspoon vanilla extract


• 1 cup dairy-free chocolate chips

Instructions:

Preheat oven to 350F 175C

In a medium bowl, whisk together Real Food Gluten-Free Flour 101, baking soda, and salt

In a large bowl, cream together coconut sugar and melted coconut oil until smooth

Beat in eggs, one at a time, then stir in vanilla extract

Gradually blend dry ingredients into the wet ingredients

Fold in dairy-free chocolate chips

Drop rounded tablespoons of dough onto ungreased baking sheets

Bake for 8-10 minutes in the preheated oven, or until edges are golden brown

Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

Ingredients:

• 1 whole chicken carcass


• 2 carrots, roughly chopped


• 2 celery stalks, roughly chopped


• 1 onion, quartered


• 3 garlic cloves, smashed


• 1 bay leaf


• 1 teaspoon peppercorns


• 1 tablespoon salt


• 8 cups water

Instructions:

Place the chicken carcass, carrots, celery, onion, garlic, bay leaf, peppercorns, and salt in the Instant Pot

Add water to cover the ingredients in the pot

Close and lock the lid, ensuring the steam release valve is sealed

Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 45 minutes on high pressure

Once the cooking time is complete, allow for a natural pressure release for 15 minutes, then carefully perform a quick release

Strain the stock through a fine-mesh sieve into a large bowl or container, discarding the solids

Let the stock cool to room temperature before refrigerating or using in recipes