Ingredients:

• 1 cup almond flour
• 
  
• 4 tbsp ground flaxseed
• 
  
• 1/4 cup coconut flour
• 
  
• 1/2 tsp baking powder
• 
  
• 1/4 tsp salt
• 
  
• 4 large eggs
• 
  
• 1/4 cup melted butter or coconut oil
• 
  
• 1/4 cup unsweetened almond milk
• 
  
• 1 tbsp apple cider vinegar
• 
  

Instructions:

Warm the oven up to 175F 350C

Ground flaxseed, coconut flour, baking powder, and salt should all be mixed together in a bowl

Add the eggs, melted butter or coconut oil, almond milk, and apple cider vinegar to a different bowl and mix them together using a whisk

Add the dry ingredients to the wet ones and mix them together until everything is well mixed

Put the batter into a loaf pan that has been greased

Once you put a toothpick in the middle and pull it out clean, the top is done

Bake for 35 to 40 minutes

Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it

Ingredients:

• 2 cups all-purpose flour
• 
  
• 1/2 cup granulated sugar
• 
  
• 1 cup unsalted butter, softened
• 
  
• 1 egg yolk
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1/4 teaspoon salt
• 
  
• 1/4 cup colored sprinkles optional
• 
  

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, cream together the softened butter and sugar until light and fluffy

Add the egg yolk and vanilla extract to the butter mixture

Mix until well combined

Gradually add the flour and salt to the wet ingredients, mixing until a dough forms

Roll the dough into small balls, about 1 inch in diameter

If using colored sprinkles, pour them into a shallow dish

Gently press the top of each cookie dough ball into the sprinkles to coat the top

Place the cookies on the prepared baking sheet, leaving some space between each cookie

Using a fork, gently press down on each cookie to create a crisscross pattern

Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cool, store them in an airtight container

Enjoy these delightful Italian butter cookies with a cup of coffee or tea!

Ingredients:

• 1 cup unsweetened coconut flakes
• 
  
• 1 cup raw almonds
• 
  
• 1/2 cup cashews
• 
  
• 1/2 cup dried cranberries
• 
  
• 1/2 cup dried apricots, chopped
• 
  
• 1/4 cup dark chocolate chips optional
• 
  
• 1/4 cup pumpkin seeds
• 
  
• 1/4 cup sunflower seeds
• 
  
• 1/4 cup dried banana chips
• 
  
• 1 tablespoon coconut oil
• 
  
• 1 teaspoon honey optional
• 
  
• 1/2 teaspoon sea salt
• 
  

Instructions:

Preheat your oven to 300F 150C

In a large mixing bowl, combine the unsweetened coconut flakes, raw almonds, cashews, pumpkin seeds, sunflower seeds, and dried banana chips

In a small saucepan, melt the coconut oil and honey if using over low heat

Stir until well combined

Pour the melted coconut oil mixture over the dry ingredients in the bowl and toss to coat everything evenly

Spread the mixture evenly on a baking sheet lined with parchment paper

Bake in the preheated oven for 15-20 minutes, or until the coconut and nuts are lightly toasted

Stir the mixture halfway through the baking time

Remove the trail mix from the oven and let it cool completely

Once cooled, add the dried cranberries, chopped dried apricots, and dark chocolate chips if using to the mix

Sprinkle with sea salt and toss to combine

Transfer your Paleo Coconut Trail Mix to an airtight container or portion it into snack-sized bags for easy on-the-go snacking

Enjoy your delicious and nutritious trail mix as a Paleo-friendly snack or energy booster!

Ingredients:

• 4 large eggs
• 
  
• 2 tablespoons heavy cream
• 
  
• Salt and pepper to taste
• 
  
• 1 tablespoon butter or olive oil
• 
  
• 4 slices bacon, cooked and crumbled
• 
  
• 1/4 cup shredded cheddar cheese
• 
  
• 2 low-carb tortillas or lettuce leaves for wrapping
• 
  
• Optional toppings: avocado slices, salsa, sour cream
• 
  

Instructions:

Add eggs, heavy cream, salt, and pepper to a bowl and mix them together using a whisk

In a pan over medium heat, melt butter or olive oil

Place the egg mix in the pan and scramble it until it's done

Spread the scrambled eggs out on the lettuce leaves or tortillas

Add bacon bits and cheese shreds on top

If you want, you can add extras like avocado slices, salsa, and sour cream

Burritos are made by rolling up the tortillas or lettuce leaves

Serve and have fun!

Ingredients:

• 1 cup unsweetened coconut flakes
• 
  
• 1 cup raw almonds
• 
  
• 1/2 cup cashews
• 
  
• 1/2 cup dried cranberries
• 
  
• 1/2 cup dried apricots, chopped
• 
  
• 1/4 cup dark chocolate chips optional
• 
  
• 1/4 cup pumpkin seeds
• 
  
• 1/4 cup sunflower seeds
• 
  
• 1/4 cup dried banana chips
• 
  
• 1 tablespoon coconut oil
• 
  
• 1 teaspoon honey optional
• 
  
• 1/2 teaspoon sea salt
• 
  

Instructions:

Preheat your oven to 300F 150C

In a large mixing bowl, combine the unsweetened coconut flakes, raw almonds, cashews, pumpkin seeds, sunflower seeds, and dried banana chips

In a small saucepan, melt the coconut oil and honey if using over low heat

Stir until well combined

Pour the melted coconut oil mixture over the dry ingredients in the bowl and toss to coat everything evenly

Spread the mixture evenly on a baking sheet lined with parchment paper

Bake in the preheated oven for 15-20 minutes, or until the coconut and nuts are lightly toasted

Stir the mixture halfway through the baking time

Remove the trail mix from the oven and let it cool completely

Once cooled, add the dried cranberries, chopped dried apricots, and dark chocolate chips if using to the mix

Sprinkle with sea salt and toss to combine

Transfer your Paleo Coconut Trail Mix to an airtight container or portion it into snack-sized bags for easy on-the-go snacking

Enjoy your delicious and nutritious trail mix as a Paleo-friendly snack or energy booster!

Ingredients:

• 1 spiral-cut ham 7-8 lbs
• 
  
• 1/2 cup brown sugar
• 
  
• 1/4 cup honey
• 
  
• 1/4 cup Dijon mustard
• 
  
• 2 tablespoons apple cider vinegar
• 
  
• 1 teaspoon ground cloves
• 
  
• 1/2 cup water
• 
  

Instructions:

In a small bowl, mix brown sugar, honey, mustard, vinegar, and ground cloves

Place spiral-cut ham in the slow cooker, flat side down

Pour the brown sugar mixture over the ham, ensuring it gets into the cuts

Add water to the bottom of the slow cooker

Cover and cook on low for 4-5 hours, basting occasionally with the juices in the slow cooker

Once ham is heated through and tender, remove from slow cooker and let it rest for a few minutes before serving

Ingredients:

• 1 cup almond flour
• 
  
• 4 tbsp ground flaxseed
• 
  
• 1/4 cup coconut flour
• 
  
• 1/2 tsp baking powder
• 
  
• 1/4 tsp salt
• 
  
• 4 large eggs
• 
  
• 1/4 cup melted butter or coconut oil
• 
  
• 1/4 cup unsweetened almond milk
• 
  
• 1 tbsp apple cider vinegar
• 
  

Instructions:

Warm the oven up to 175F 350C

Ground flaxseed, coconut flour, baking powder, and salt should all be mixed together in a bowl

Add the eggs, melted butter or coconut oil, almond milk, and apple cider vinegar to a different bowl and mix them together using a whisk

Add the dry ingredients to the wet ones and mix them together until everything is well mixed

Put the batter into a loaf pan that has been greased

Once you put a toothpick in the middle and pull it out clean, the top is done

Bake for 35 to 40 minutes

Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it

Ingredients:

• 2 cups all-purpose flour
• 
  
• 1/2 cup granulated sugar
• 
  
• 1 cup unsalted butter, softened
• 
  
• 1 egg yolk
• 
  
• 1 teaspoon vanilla extract
• 
  
• 1/4 teaspoon salt
• 
  
• 1/4 cup colored sprinkles optional
• 
  

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, cream together the softened butter and sugar until light and fluffy

Add the egg yolk and vanilla extract to the butter mixture

Mix until well combined

Gradually add the flour and salt to the wet ingredients, mixing until a dough forms

Roll the dough into small balls, about 1 inch in diameter

If using colored sprinkles, pour them into a shallow dish

Gently press the top of each cookie dough ball into the sprinkles to coat the top

Place the cookies on the prepared baking sheet, leaving some space between each cookie

Using a fork, gently press down on each cookie to create a crisscross pattern

Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cool, store them in an airtight container

Enjoy these delightful Italian butter cookies with a cup of coffee or tea!

Ingredients:

• 2 cups granulated sugar
• 
  
• 1/2 cup cold water
• 
  
• 2 tablespoons gelatin powder
• 
  
• 1/2 cup corn syrup
• 
  
• 1/4 teaspoon salt
• 
  
• 1 teaspoon vanilla extract
• 
  
• Confectioners' sugar for dusting
• 
  

Instructions:

Mix 1/4 cup cold water and gelatin powder in a mixing bowl

Give it ten to fifteen minutes to bloom

Place the corn syrup, granulated sugar, and the remaining 1/4 cup of cold water in a saucepan over medium heat

After stirring until the sugar is dissolved, turn up the heat and boil the mixture

Bring the sugar syrup to a boil, using a candy thermometer, until it reaches 240F 115C

After turning off the heat, carefully pour the sugar syrup into the gelatin that has bloomed

Once the gelatin has dissolved, stir

After adding the salt and vanilla extract, beat the mixture on high speed for 10 to 12 minutes, or until it thickens and becomes fluffy

Get a baking dish ready, lined with parchment paper and sprinkled with powdered sugar

Evenly distribute the marshmallow mixture after pouring it into the dish

Add a little more confectioners' sugar on top

Give the marshmallow four hours or overnight to set

After the marshmallow hardens, use a knife or cookie cutters to cut it into monster shapes

Give your Meringue Monsters personality by decorating them with edible eyes, colored icing, and other creative embellishments! Savor your Marshmallow Meringue Monsters!

Ingredients:

• 2 cups sour cream
• 
  
• 1 cup shredded cheddar cheese
• 
  
• 1 cup cooked and crumbled bacon
• 
  
• 1/2 cup chopped green onions
• 
  
• 1 teaspoon garlic powder
• 
  
• Salt and pepper to taste
• 
  

Instructions:

Put sour cream, cheddar cheese shreds, cooked bacon crumbles, chopped green onions, garlic powder, salt, and pepper in a bowl

Mix the ingredients together well until they are all evenly mixed in

Put it in the fridge for at least 30 minutes to let the flavors mix

Serve cold with pretzels or your favorite potato chips