YIELD: 1 loaf | TOTAL TIME: 45 minutes Ingredients 4 large Pastured Eggs, separated 1 cup smooth, Almond or Cashew Butter 1 tbsp. Honey or Maple Syrup 2 1/2 tsp. Apple Cider Vinegar 1/4 cup Almond Milk 1/4 cup Coconut Flour 1 tsp. Baking Soda 1/2 tsp. Rock Salt Instructions 1. Preheat oven to 350°. Lightly grease a glass or metal 8.5" x4.5" loaf pan and line with parchment paper. 2. You will need 3 medium-sized bowls. Separate egg whites from yolks and beat egg whites with hand mixer until soft peaks form. Place to the side. 3. To the egg yolks; add nut butter, honey or maple syrup, apple cider vinegar, and almond milk.

SERVES: 15+  | COOKING TIME: 45 minutes Ingredients  2 Heads cauliflower, halved 1 Celery root, medium sized, peeled, quartered 1 Cup (approx.) Unsweetened Almond milk (amount depends on how moist your cauliflower is...take baby steps when adding) 16-ounce grass feed chèvre (sheep is great if you can get it) 1/2 Cup softened grass feed butter 2 Heads garlic, roasted Salt & pepper to taste Instructions Roast Garlic: preheat oven to 350 degrees, chop tip off garlic head to expose cloves, and pull off loose peel. Drizzle with 1 tablespoon olive oil, sprinkle with fresh pepper, and bake, wrapped in tin foil, for 45 minutes. Squeeze garlic head to release cloves, mash them up and reserve

YIELD: 1-2 servings  | PREP TIME: 10 minutes  | COOK TIME: 6-8 minutes Ingredients For the paste ½ onion - chopped 1⁄4 red bell pepper – sliced 2 cloves of garlic – minced 1⁄4 tsp Paprika powder 1⁄4 tsp Cumin powder  ¼ tsp dried chili flakes Chopped tomatoes – 1 tin Salt & Pepper 2 egg whites and 1 whole egg Coconut oil – 2 Tbsp Instructions Preheat the oven to 260 degrees C. 1. Heat 2 Tbsp. of coconut oil in a pan(note, the pan has to be oven proof). Once hot, add the diced onion, pepper, and garlic to the pan and cook on low/medium heat, continually stirring for a few minutes. 2.