1 tsp baking soda
1 Tbsp apple cider vinegar

Mix the almond flour, vanilla, maple syrup, cinnamon and egg in a bowl
Add the baking soda- DO NOT MIX
Add the apple cider vinegar
(it will bubble up like your grade school volcano project)
Once it bubbles up, mix well

Melt butter in a frying pan over medium-low heat
Dip each flower in the batter and place in the melted butter
Cook over medium-low heat until brown on the edges

Flip as you would a pancake and continue to cook for a minute or so on the other side

Remove from the pan and let cool for a minute before eating

*Optional: drizzle a bit more maple syrup over the top and enjoy!

Sauce Ingredients:
1 can organic tomato sauce
1 can organic diced tomatoes
1 can organic tomato paste
few handfuls of sliced pepperoni
1/2 green pepper, finely chopped
1/4 onion, finely chopped
2-3 garlic cloves, chopped
small bunch fresh parsley, chopped

Heat tomato sauce, diced tomatoes and tomato paste over low heat
Add all veggies, pepperoni and most of the parsley (save some for the next step!)
Stir, cover, cook for approximately 45 minutes, stirring occasionally

While the sauce is cooking, prepare your next ingredients

Chicken and Zucchini Parmesan Ingredients:
6 chicken thighs
2 medium zucchini, sliced
3-4 Tbsp Parmesan cheese, grated
the remaining parsley  

Lay the chicken thighs in a casserole dish
Bake at 375 for approximately 20 minutes
Remove from the oven and pour your sauce over the top of the chicken thighs

Top with sliced zucchini
Sprinkle with Parmesan cheese and leftover parsley

Continue to bake at 375 for another 20 minutes

Remove from the oven and let cool for a few minutes before serving

Enjoy!

Ingredients:
6 strips of bacon
1 lb ground beef made into burgers
2 eggs
1/2 onion, cut
1 avocado
herbs/spices you prefer (I used everything in my refrigerator at the time, basically- sage, cilantro, parsley)

Cook the bacon and onions over medium heat for a couple of minutes before adding the burgers to the pan (no need to add oil or butter, but you can if you prefer)

Cover

Flip the burgers once cooked to desired wellness, continue to cook for a couple of minutes before adding anything else to the pan

Push the bacon and burgers to one side, leaving some fat in the other half of the pan

Crack the eggs and cook in the bacon/burger fat, adding any spices to the entire pan

Cover and let cook for a minute or two

Remove from the pan

Add avocado to your plate

*Pictured: added hot sauce

Eat and enjoy!

Things My Belly Likes
GROKette’s Primal Musings
The Domestic Man
What I Gather
The Unrefined Kitchen
Carmen Eat Joy
Kate’s Healthy Cupboard
Sex Food & Kettlebells
Betty Rawker
Cavegirl Cuisine

…And much more!

Keirsten’s Kitchen in FastPaleo’s Top 100 of 2012!

Recipes include:

Stews, soups, breakfast recipes, crock pot recipes, chicken, seafood, beef, pork, desserts, salads, vegetable dishes and more!

Purchase of this eBook includes 4 FREE eBooks!

Fast Paleo’s Top 10 Muffin Recipes of 2012
Fast Paleo’s Top 10 Cookie Recipes of 2012
Fast Paleo’s Top 10 Smoothie and Beverage Recipes of 2012
Fast Paleo’s Top 10 Ice Cream Recipes of 2012

That is 140 TOP recipes from Fast Paleo for $14.97!

Here is what some Paleo/Primal folks are saying about the book:

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-Vanessa Romero; Healthy Living How To 

“Many thanks to James and Ute for compiling such a great list of quick and awesome recipes. I am grateful to have been included in their selections with Big Tim’s GROK Pot Pulled Pork recipe. There are so many awesome recipes on FastPaleo.com to pick just 100 had to be a daunting task. To have a book such as this where it is user created, makes it unique and always creative. We are always looking for ways to come up with new dishes, and to have so many wonderful Paleo people living a healthy lifestyle show off their creations is just a pleasure to see how people can take simple ingredients and create wonderful and surely flavorful dishes. Thanks again for including me, and continued successes to you and your wonderful book and site!”  -“Big” Tim Swart; Big Tim’s Primal Journey

“This ebook truly incorporates the greatness of 2012!  Fast Paleo’s contributors never cease to amaze me with their talent and sheer devotion to healthy living.  This compilation is no exception — whether you’re looking for support or just love beautiful pictures of food — this is a must-have companion.”

- Jennifer; The Paleo Prize 

“Fast Paleo’s Top 100 of 2012 has the widest variety of recipes all in one place! The recipes come from all different Paleo/Primal cooks, all with different strengths, styles and Paleo philosophies. This collection is prefect for any Paleo-goer, from the beginner to the avid Paleo enthusiast!” 

-Keirsten Alana; Keirsten’s Kitchen 

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• Chitosan supplementation may reduce cartilage destruction in autoimmune arthritis.
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No worries if you don’t like to actually eat the shells on the shrimp- you can save them and boil them into a delicious broth!

Ingredients:
1 lb wild shrimp
2 Tbsp pastured butter
2 tsp paprika
2 tsp dried thyme
1 tsp garlic granules

To easily shuck the shells from the shrimp, put them into a pot with warm water
(This also works if the shrimp are frozen!)
Turn the heat to medium, being careful not to let the water get to a boil
As the shrimp start to cook, they will change color

Remove them from the heat and let them sit in the water for a couple of minutes

Drain the warm water and add cold water
Peel the shrimp, removing the shell (if desired)

If you are leaving the shells on- start here!

In a prying pan, melt the butter over medium heat
Mix in the dried thyme, garlic and paprika

Stir in the shrimp
Cook over medium heat until desired consistency
(the longer you cook them, the more “rubbery” they will be, and they will shrink up!)

Enjoy!

Optional toppings: raw cheddar, avocado, cilantro

Cook the ground beef over medium heat
While it is cooking, add the chopped onion and bell pepper
Continue to stir

In a blender- blend the basil, garlic, diced tomatoes and chillies
Add this to the beef mixture
Add the tomato sauce
Continue to stir, reduce to low heat and cover

Continue to cook on low heat until all vegetables are at desired texture

Serve with your favorite toppings

Enjoy!

Meat Sauce:
1/2 cup organic tomato paste
2 cups organic tomato sauce
2 cups organic crushed tomatoes or 2-3 fresh tomatoes, blended in a food processor
1/2 onion, chopped
1 bell pepper, chopped
3-4 garlic cloves, chopped
1 lb grass-fed ground beef

Make several slits on the skin of the spaghetti squash, piercing into the flesh of the squash

Chop the fennel into thick chunks
Layer the fennel, garlic and short ribs in a crock pot, as shown below
(garlic and beef: fennel: beef)

Add just enough water to cover the top layer of beef
Cook on low heat for 3-4 hours, depending on the (low) temperature and size of your crock pot
(you can cook faster on high (1-2 hours) although the meat is more tender with slow cooking)

After it is cooked, season with sea salt and black pepper, stir well

Enjoy!

Chop the onion and garlic; saute with the butter/ghee and fennel/anise seed over medium heat for approximately 5 minutes

While the onions are cooking, slice the raw chicken into strips and add to the pan

Continue to cook over medium heat, uncovered, until the chicken is nearly cooked

Add the chopped kale over the chicken and cover for approximately 5 minutes

Turn stove off and let the pan sit, covered, for a few minutes before serving

Serve and enjoy!

Preheat the oven to 375
Remove the pits from the dates
Separate the dates into 3 pieces

Put a few pieces of rosemary in each date, as pictured

Add goat cheese, as pictured

Cut the 8 bacon slices in half
Wrap each goat cheese-filled date with 1/2 slice bacon
Hold together with a toothpick

Bake at 375 for 17-20 minutes, depending on how well you like your bacon cooked
Allow to cool for a few minutes before removing from the pan

Serve and enjoy!