We usually think of lattés as sweet, frothy, maybe caffeinated, and something you sip in the morning. Now, we’re flipping the concept of the latte on its head, using rich bone broth as the base. Today, we’re offering two variations of bone broth latté recipes: one creamy, golden turmeric bone broth latte with warm sweet spices, and another featuring aromatic garlic and herbs. Both creamy, full-bodied, and flavorful.
Whether you have a bone broth latte for breakfast, as an afternoon pick-me-up, or to wind down in the evening, you’ll find yourself reaching for this quick and easy snack option all the time. Warm, soothing, satisfying, and surprisingly filling – what’s not to love? Soon, you’ll find yourself getting creative and coming up with your own variations.
Around 10 years ago, chia seeds exploded onto the food blog scene as a “superfood” ingredient – both for its tendency to form a viscous gel when soaked, and for its fiber and omega-3 content. While plant-based omega-3s aren’t as useful to the body as an omega-3 you would get from fish or a supplement, it’s still a great way to make a tasty dessert that works with Paleo and Primal guidelines. Because of their neutral flavor, chia seed puddings are fun to experiment with, and a great way to enjoy dessert if you’re avoiding traditional pudding ingredients.
An artfully arranged rice bowl is a hearty meal that’s packed with a variety of colors, flavors, textures, and even temperatures. The thing is, the good stuff usually sits on top of a packed bed of rice, which could push your carbs over the edge if you’re trying to keep them low. Riced cauliflower is an easy substitute that creates just as satisfying a bowl as the real thing. While it looks like a lot of effort, this shrimp and cauli-rice bowl recipe comes together in just a few minutes.
Warm spiced shrimp against cool greens, crunchy radish, creamy avocado, and bright citrusy slaw is everything you’re craving in one bowl. Make it once, and it will work its way into your regular rotation.
Here’s how to put it together.
Coleslaw is a go-to when you’re looking for a versatile vegetable side for your meal, when you want to balance a rich meal with a light salad, or when you need to add some crunch to your tacos and wraps. This citrus coleslaw is a refreshing spin on traditional slaw that incorporates zingy lime and bright cilantro alongside cool cabbage.
Coming in at 4 net carbs, you can work citrus coleslaw into any eating plan, whether you’re Primal, keto, or paleo. Want to make it vegan? Swap in vegan mayo in place of regular mayo. The best part? It comes together in five minutes!
Here’s how it’s done.
There’s nothing like a showstopping baked ham at the center of your holiday table. A succulent ham pairs well with virtually any side, looks impressive in your serving dish, and makes the best leftovers. The best part about a good baked ham recipe is that it’s easy to prepare, and cook time is short compared to other sizeable cuts of meat. The downside? Most baked ham recipes feature brown sugar, maple syrup, or even soda. If you’re trying to keep your sugar or carbs down, sticky-sweet glazes aren’t the best route to take. Should you miss out on a great ham because you’re watching your sugar? No way. Here’s a baked ham recipe that plays off of ham’s smoky, salty qualities with spicy mustard, rosemary, and a touch of honey to round it out. Here’s how it’s done. Mustard and Rosemary Baked Ham Recipe Serves: 16* for an 8lb boneless Time in the kitchen: 15 minutes prep, plus 1 hour* of cook time *Varies based on size of ham Ingredients 1 half Bone-In Ham, around 8 lbs. (We went with a spiral sliced) 1/4 cup water 1/4 cup apple cider vinegar 1/3 cup spicy brown mustard 6 Tbsp. chopped rosemary 2 Tbsp. honey 8 cloves grated garlic 1/2 tsp. black pepper 1/4 tsp. ground cloves 4 apples, peeled and sliced Directions Preheat your oven to 325 degrees Fahrenheit. Place your soaked (see Tips section) and dried ham half cut side down in a baking dish or roasting pan so the fat cap side is facing up. Use a knife to score the fat cap in a checkered pattern. Pour the water in the pan and cover the pan tightly with foil. Place the ham in the oven for approximately 40-45 minutes. While the ham is roasting, combine the apple cider vinegar, mustard, rosemary, honey, garlic, black pepper and cloves. Remove the ham from the oven. Rub about 2/3 of the mustard sauce all over the ham. You can also insert pieces of garlic clove in some of the cuts. Insert a meat thermometer probe into the center of the ham and set the desired temperature for 140 degrees Fahrenheit. Arrange the sliced apples all around the ham and toss the slices in any accumulated juices on the bottom of the pan. Cover the ham again for about 45 minutes. Remove the foil and baste the ham in the pan juices and give the apple slices a toss. Coat the ham in the remaining sauce. Increase the oven temperature to 400 degrees and roast until the internal temperature is reached and the outside is browned and bubbly. You can baste the ham a few times during the last roast if you’d like. Remove the ham from the oven and plate the ham slices with some of the apples and pan sauce. Serve with your favorite holiday sides, like roasted carrots and brussels sprouts. Tips: Some hams will be too salty if you don’t soak them prior to baking. Purchase your ham … Continue reading “Mustard and Rosemary Baked Ham Recipe”
While there’s nothing particularly wrong with potatoes (in fact, we happen to love this recipe for scalloped potatoes), not everyone in the Primal—let alone keto—camp wants to serve potatoes at the holiday. They’re a technically Primal choice, but they’re decidedly high in carbs and not as high in nutrients as other options. Primal and Primal-keto eating shouldn’t be about deprivation—just thoughtful decision-making on what’s a good choice for you when it comes to holiday eating. Today we’ve got 13 delicious side dish recipes that stay true to the richness and flavors of traditional holiday cooking. Which ones will you be serving?
Apple dump cake is one of those desserts that makes everyone ask for your recipe after the first bite. It’s also known for its ease of preparation – all you have to do is layer ingredients and top it with lots and lots of butter before baking.
Apple dump cake is traditionally made with incredibly sugary canned fruit and store bought cake mix. Instead of mixing the cake up with oil or butter and eggs, the fruit and cake mix are layered in a baking dish, and drizzled with a sea of melted butter all over the top.
Our updated take on this cake is most certainly an occasional treat, but made with fresh apples and a paleo-friendly dry mix, it’s a super speedy option for dessert. If you’d like to cut the carbs down, you can use a granulated monk fruit sweetener in lieu of the coconut sugar. And, if you’re short on time and you don’t want to make the dry mix below, you can use a paleo store bought mix, like the one from Simple Mills.
Top this off with your favorite ice cream, keto-friendly or not, and an optional quick caramel sauce (recipe included).
Let’s get started!
Gluten Free, Paleo Apple Dump Cake Recipe
Time in the kitchen: 1 hour, including 45 minutes bake time
3.5 cups diced apples
7 Tbsp. coconut sugar, divided
1 tsp. cinnamon
1 cup almond flour
1/4 cup tapioca starch
1/2 Tbsp. coconut flour
1/2 tsp. baking soda
5 Tbsp. melted salted butter
1/3 cup full fat coconut milk
3 Tbsp. coconut sugar
1/2 tsp. vanilla extract
Pinch of salt
Preheat your oven to 350 degrees Fahrenheit. Dice your apples in small pieces and toss them with 2 tablespoons of coconut sugar and the cinnamon.
In a bowl, combine the remaining coconut sugar, almond flour, tapioca starch, coconut flour and baking soda.
Grease a small baking dish and pour the apples into it. Smooth out the apple layer.
Sprinkle the dry ingredients all over the apples.
Slowly pour the melted butter all over the top of the baking dish, trying to cover as much of the dry ingredients as you can.
If it seems like a lot of butter, you’re doing it right.
Bake the dump cake at 350 degrees for 40-45 degrees, or until the top is golden.
To make the caramel sauce, combine the coconut milk, coconut sugar, vanilla and pinch of salt in a small saucepan over medium low heat.
Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, until the sauce thickens and can be coated with a spoon. Scoop the dump cake onto plates, drizzle the sauce on top and enjoy!
Nutrition Info (? of recipe, without caramel):
Total Fat: 20g
Total Carbs: 34g
Net Carbs: 30g
You can do mornings one of two ways. You can pour plain coffee into your mug with the sole purpose of jumpstarting your day. Or, you can wrap your fingers around a frothy mug of warm, sweet-spiced coffee and gift yourself a well-deserved moment of calm and quiet before you dive into your responsibilities. Today, we’re going with the hug-in-a-mug option. This snickerdoodle latte warms your soul and tastes like a holiday cookie.
If you can mix cream into your coffee, you can make this snickerdoodle latte. It’ll be your new favorite way to great the day.
Here’s how to make it.
There’s just something cozy about autumn aromas coming from the oven by day, culminating with steaming plate of home-cooked comfort food. Even if you’re laying low for the holidays this year, you can re-create your favorite family recipes that bring you back home with every bite. No Thanksgiving spread is complete without sweet potatoes or yams, and this Gluten Free Sweet Potato Souffle Recipe delivers the creamy, sweet experience without all of the sugar that traditional recipes call for. This recipe calls for small amounts of coconut sugar and maple syrup so that you get the fall flavors you crave, without the sugar crash later. Here’s how to make it. Gluten-free Sweet Potato Souffle Recipe Serves: 8 Time in the kitchen: 60 minutes, including 35 minutes baking time Ingredients For the souffle 6 medium/large sweet potatoes (mine were 6-8” long) 1 tbsp. avocado oil 1/4 cup almond milk (I used Elmhurst1925 brand) 1 tbsp. maple syrup 1 tbsp. coconut sugar 1 tsp. vanilla extract 2 tbsp. coconut flour (I used Bob’s Red Mill Brand) 2 tbsp. almond flour 1-2 tsp. cinnamon pinch of salt 3 egg yolks 4 room temperature egg whites For the pecan topping 1.25 cups pecans – some halved, some crumbled 3 tbsp. very soft salted butter or ghee 1/2 cup + 2 tbsp. almond flour 1.5 tbsp. coconut sugar Directions Preheat your oven to 375 degrees Fahrenheit. Slice the sweet potatoes in half and toss them in avocado oil. Place them cut-side down on a baking dish or baking sheet and roast for about 50-60 minutes, or until they are soft. While the sweet potatoes are roasting, make the pecan topping. Place the pecans in a bowl along with the butter, half of the almond flour and coconut sugar. Mix to combine so the butter coats the pecans and a crumble forms. Gently fold in the remaining almond flour. Allow the sweet potatoes to cool a little, then scoop the insides out into a food processor. Add the almond milk, maple syrup, coconut sugar, and vanilla extract and pulse to combine. Then add the cinnamon, coconut flour, almond flour and salt and blend. Add the egg yolks and blend until smooth. Pour the sweet potato mixture into a large bowl. Whip the room temperature egg whites in a glass or metal bowl using a whisk or stand mixer until they start to get frothy (see the Tips section for tips on whipping your egg whites.) Keep whisking until soft peaks form. Gently fold the egg whites a little at a time into the sweet potato mixture until they are incorporated evenly into the sweet potatoes. Spread the sweet potato mixture into a lightly greased 9×13 baking dish. Sprinkle the pecan mixture all over the top. Reduce the oven heat to 350 degrees and bake for about 35 minutes, or until the sweet potato feels firm yet springy. Allow the souffle to cool for a few minutes before serving. Tips You can use your favorite milk in lieu … Continue reading “Gluten Free Sweet Potato Souffle Recipe”
Cranberry sauce adds a pop of color and tangy zing to any Thanksgiving spread. Problem is, cranberries are naturally pretty sour on their own, and the sweetness you taste in most recipes usually comes from more sugar than a can of soda.
If you’re going to indulge in sweets, save it for dessert. This cranberry sauce recipe is sweetened with applesauce, with the option to use maple syrup, honey, or your favorite natural sweetener if you want to tone down the tartness.
It’s easy to make, and likely the quickest recipe you’ll make for your whole Thanksgiving celebration. Here’s how to do it.
Cranberry Sauce Recipe with No Added Sugar
Time in the kitchen: 15 minutes
18 oz. fresh cranberries (we love Honestly Cranberry)
1 cup water
1/2 cup applesauce
3 Tbsp. fresh squeezed orange juice
2 Tbsp. honey
Zest from ½ orange
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
Place the cranberries and water in a pot and heat over medium heat.
Mix in the applesauce, orange juice, honey, and orange zest.
When the pot comes to a boil, reduce it to a simmer and stir in the ground cloves and ginger and the cinnamon.
Allow the sauce to simmer for around 12 minutes, stirring occasionally, until the sauce reaches the consistency of your liking. Taste the sauce occasionally and adjust the sweetener to taste.
Serve this cranberry sauce alongside your favorite meat or holiday meal. It’s also delicious as a lower sugar sweet option when paired with a bit of coconut cream, dark chocolate or fresh whipped cream.
– If the cranberry sauce is too tart for you as written, feel free to add additional honey. You could also use maple syrup.
– Depending on the strength of your stove top burner and the size of your cranberries, you may need a little more or less time for the sauce to finish cooking.
Nutrition Facts (1/8 of recipe):
Total Carbs: 13g
Net Carbs: 10g