kaufmann one recipes

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paleo bread

Submitted by Dawn Ryan Strohm, from Elana's Pantry



2 cups blanched almond flour

2 TBSP coconut flour

¼ cup golden flax meal

¼ TSP Celtic alt

½ TSP baking soda

5 large eggs

1 TSP coconut oil

1 TBSP honey

1 TBSP apple cider vinegar



Place almond flour, coconut flour, flax, salt and baking soda in a food processor

and pulse ingredients together. Pulse in eggs, oil, honey and vinegar.


Transfer batter to a greased loaf pan. Bake at 350 for 30 minutes.


Cool in the pan for 2 hours.


Submitted by Melissa Williams-Bailey from Without Grain


3 cups blanched almond flour

1 cup tapioca starch

2 TSP sea-salt

2 TSP baking powder

2⁄3 cup warm water

2 TBSP apple cider vinegar

2 TBSP honey

1 egg yolk, beaten

Optional toppings: toasted onion flakes, garlic powder, poppy seeds, sesame seeds, etc.


Preheat the oven to 350°. Line a baking sheet with parchment paper. In a large pot over high heat, bring about 4 inches of water to a boil. Add a pinch of sea salt. Ina large bowl, combine the flour, starch, salt, and baking powder. Add the water, vinegar, and honey, and mix well.


Divide the dough into 6 to 8 equal portions. Dust your hands with additional tapioca starch and roll each section of dough into a ball. Flatten the ball and use your finger to push through the center to make a bagel shape. Place each bagel onto the baking sheet. Working in batches of 3 or 4 bagels, carefully place each bagel into the boiling water for 1 minute (or until they float). Using a slotted spoon, remove them from the water and place them back onto the baking sheet.


Bake the boiled bagels for 10 minutes. Remove from the oven, brush with the beaten egg yolk, and top as desired. Return to the oven and bake for an additional 10minutes. After baking for a total of 20 minutes, increase the temperature of the oven to 425°F and bake for 5 additional minutes, or until lightly browned and crispy. Makes 6 to 8 bagels.



Fluffy Coconut Flour Pancakes

Submitted by Dawn Strohm from



4 eggs, room temperature

1 cup coconut milk

2 TSP vanilla extract

Pinch of stevia or xylitol

1/2 cup coconut flour

1 TSP baking soda

1/2 TSP sea salt

Coconut oil or butter for frying



Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and xyIitoI or stevia. In a medium-sized bowl combine coconut flour, baking soda, and sea saIt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.


Grease griddle with butter or coconut oil. Ladle a few tablespoons of batter into griddle for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Serve hot with butter, coconut oil, or berries.

Pancake Syrup

Submitted by Dawn Ryan Strohm from



1 TBSP unsalted butter or 1 TBSP ghee

1 TSP vanilla (no alcohol)

6 drops liquid stevia (to taste)

1 pinch ground cinnamon

1 pinch sea salt



Heat butter or ghee till melted in a sauce pan. Turn off heat and add remaining ingredients.

Quinoa Oatmeal

Submitted by Brandi HoIIinger Hendrick



1/4 cup blueberries

1/4 cup strawberries

1 TBSP unsweetened coconut

1-2 servings of cooked quinoa



Combine and top with almond or coconut miIk and stevia if desired.

Chipotle Apple Turkey Burgers

1 green apple
1 lb. ground turkey meat
1 tbs. chipotle powder
1 tsp. salt
1 tsp. pepper
1/4 cup hopped kale
1 tbs. extra virgin olive oil


Finely chop the apple and kale into small pieces. Combine ground turkey with the chipotle powder, salt, and pepper then thoroughly mix in the apple and kale bits. Hand pat and shape into individual patties (should make 4-6 depending on how big you prefer your burgers.) Sear both sides briefly with EVOO on medium heat. Finish by baking in the oven at 375 degrees for 8-10 minutes.




Submitted by Melisa Williams-Bailey



6 cups heavy cream

1/2 TSP salt



Pour heavy cream and salt into mixer fitted with whisk attachment. Cover mixer with splash guard and/or paper towels or plastic wrap, then turn mixer on medium-high speed (level 6). Heavy cream will turn into whipped cream, then it will separate into buttermilk and begin splashing. Continue beating it until butter sticks to itself when lumped together. Drain buttermilk (save for another use or discard), then place butter in a colander and rinse under cold water, squeezing excess buttermilk out, until liquids run clear. Serve fresh on a piece of bread, or wrap butter tightly in plastic wrap or store in an air-tight container and keep refrigerated. Makes about 2 cups.

Apple Butter

Submitted by Melisa Williams-Bailey



3 pounds apples, peeled and cut into 1 inch pieces

1 cup apple cider

1 TSP apple-pie spice



In a large stockpot, bring apples and apple cider to a boil. Cover, leaving lid slightly ajar, and allow to boil an additional 20 minutes, stirring occasionally. Run the cooked apples through the blender until the desired consistency. Return to stockpot. Add the apple pie spice and return to a boil. Reduce heat to low and simmer an additional 15 minutes or until thick enough to spread. Allow to cool before transferring to a jar. Store in the refrigerator for up to 2 months.


Submitted by Carrie Mercer BoyIe



4 cups vine ripened fresh tomatoes, diced

1 small sweet onion, diced

¼ TSP crushed garlic

½ sweet bell pepper, diced

1 whole bay leaf

½ Granny smith apple, peeled, cored, and diced

½ TSP allspice

½ TSP ground mace

½ cinnamon stick

1 TBSP black peppercorns

½ TSP celery seed

½ cup lemon juice

1/8 TSP cayenne pepper


Into a 4-qt saucepan, place the tomatoes, onion, garlic, pepper, bay leaf, and apple. In a small cloth spice bag, put the allspice, mace, cinnamon stick, peppercorns, and celery seed then place into the tomato mixture. Bring to a boil and cook until reduced by half, stirring frequently. Remove spice bag, and bay leaf. Puree in food processor until well blended. Return to the saucepan and add lemon juice and cayenne. Continue cooking until catsup reaches a thick, spreadable consistency (stir frequently). Refrigerate or freeze.


Submitted by Carrie BoyIe Mercer



1 egg

1 TBSP lemon juice

1/4 TSP mustard powder

1 cup Flax seed oil


Combine egg, lemon juice and mustard powder in blender for 3-5 seconds. Continue blending and slowly add the oil. Blend until thick. Keeps in fridge 5-7 days. You can turn it into tartar sauce by adding some dill, onion and a little extra lemon juice.



apple cider

Submitted by Melisa Williams-Bailey



8-10 apples

4 TBSP cinnamon or 4 cinnamon sticks

4 TBSP allspice

Xylitol or Stevia to taste



Quarter the apples (no need to remove peel or seeds.) In a large stock pot add apples and fill with water--just enough to cover the apples. Add xylitol or stevia if

desired. Wrap the cinnamon and allspice in a doubled up in a cheese cloth and tie. Put this to the apples and water. Boil on high for one hour (uncovered) checking frequently. Turn down heat and let simmer for two hours (covered.) Take off heat and let cool. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this.) Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.


At this point you can either restrain the juice with a cheese cloth to get out the little bits of pulp that remain or just leave them in. Store in an airtight container in refrigerator for up to a week or freeze for later use if you like. Reheat in the microwave or on the stove.



turmeric tomato soup

Submitted by DarIene Ritchie Lucado


5 oz. cherry tomatoes, rinsed and cut in haIves

1 can diced tomatoes with the sauce

½ cup Iow sodium vegetable stock

1 smaII onion, finely diced

2 garlic cloves, minced

2 TSP turmeric powder

1 TSP coconut oil

1 TSP sea saIt

1 TSP dried basil

1 TBSP appIe cider vinegar

Freshly ground bIack pepper to taste

Mixed seeds and nuts to garnish



Heat the coconut oil in a sauce pan and sauté the onion and garlic for one minute. Add turmeric and cherry tomatoes, and cook untiI the tomatoes soften and Ieave their juice. Add diced tomatoes, vegetable stock, appIe cider vinegar and basil. Bring to a boiI then cover with Iid, reduce heat and Iet simmer for 5 minutes.


Transfer into bIender and puIse to obtain a creamy Iiquid. Season with saIt and pepper and serve garnished with mixed seeds and nuts.

Chicken Avocado Lime Soup

Submitted by Melisa Williams-Bailey



1 ½ lbs. boneless skinless chicken breasts, cooked & shredded

1 TBSP olive oil

1 cup chopped green onions (including whites, mince the whites)

2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)

2 cloves garlic, minced

4 (14.5 oz) cans low-sodium chicken broth

2 Roma tomatoes, seeded and diced

1/2 TSP ground cumin

1/3 cup chopped cilantro

3 TBSP fresh lime juice

3 medium avocados, peeled, cored and diced

Salt and freshly ground black pepper



Cook chicken, cool and shred. Heat olive oil and add onions, jalapenos and garlic. Sauté until softened. Add all ingredients, except avocado. Let simmer until flavors have combined, about an hour. Serve with diced avocado on top.

cauliflower tahini soup



2 cups cauliflower, chopped

2 tbsp. tahini

1 onion (preferably red for the quercetin content)

1 cup home made stock or water

2 tbsp. oil, preferably olive

coriander or thyme to garnish



In a medium pot, fry the onion in a little oil (or water). Add in the cauliflower, sauté for about 5 mins.

Add the stock. Simmer for 2 or 3 minutes. Add enough water to cover the cauliflower and bring to the boil, then reduce to a simmer for about 20 mins. Remove from heat, stir in the tahini. Garnish with herbs and serve.


salads & dressings

apple cider  vinaigrette

Submitted by Melisa Williams-Bailey



3/4 cup extra virgin olive oil

1/4 cup apple cider (recipe in this document)

1/4 cup apple cider vinegar

2 TBSP finely chopped shallot

1 TBSP whole-grain Dijon mustard

1 TBSP honey (can use stevia or xylitol to be 100% Phase One)

1 ½ TSP kosher salt

1 TSP fresh thyme leaves

1/2 TSP freshly ground black pepper



Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving OR store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.

Chicken salad

Submitted by Melisa Williams-Bailey



½ (small) diced white onion

4 diced scallions

Diced fresh dill, to taste

1 avocado

2 TBSP sour cream

Juice of ½ lemon

2 boiled chic breasts chopped into small cubes



Cream together all ingredients except chicken breast. Once everything is mixed it should have the consistency of a dip. Then mix in chicken. Salt and pepper to taste.

roasted vegetable salad

Submitted by Melisa Williams-Bailey


1 pound parsnips, peeled and cut lengthwise

1 pound carrots, peeled and cut lengthwise

1 pound small golden beets, peeled and coarsely chopped

10-12 garlic cloves

1 cup frozen pearl onions, thawed

1 pound small Brussels sprouts, trimmed and halved

3 fresh rosemary or thyme sprigs

3 small bay leaves

3 TBSP butter, melted

1 ½ TBSP olive oil

1 head radicchio, separated into leaves

Kosher salt and freshly ground black pepper


Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper. Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender. Gently loosen vegetables. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate2 hours to 2 days. To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinegar Vinaigrette and toss to coat.

Arrange radicchio leaves on a serving platter. Top with roasted vegetables. Drizzle 1/4cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

Ceasar salad

Adapted from



3 slices of PaIeo Bread (recipes in this document)

2 romaine hearts

2-3 cloves garlic

1 Iemon

2 TBSP appIe cider vinegar

1/4 cup mayonnaise (see above)

Olive oil

SaIt and pepper



Tear romaine into bite-sized pieces and put into a Iarge bowI. Zest the Iemon rind and juice ½ of the Iemon. Mince the garlic. PIace garlic and vinegar into asmaII bowI. Tear the bread into bite-sized pieces. Toss with olive oil, salt and pepper. PIace on baking pan and bake in 350 oven untiI toasted, then cooI. Add Iemon zest, juice of ½ Iemon to the garIic/vinegar mixture. Add the mayonnaise, salt, and pepper. Stir untiI weII combined. Add the croutons and dressing to the bowI of Iettuce. Toss weII. Cut the remaining ½ Iemon to use as garnish.

rainbow salad

Submitted by DarIene Ritchie Lucado


Ingredients for saIad:

1 smaII broccoli head, cut into smaII florets

¼ smaII red cabbage head, finely diced

1 smaII red onion, finely diced

1 avocado, peeled and cut into cubes

toasted almonds and chia seeds for garnish


Ingredients for dressing:

2 TBSP low-fat yogurt

1 TSP olive oil

½ Iemon, juice onIy

½ TSP sea saIt

Pepper to taste



PIace aII the saIad ingredients in a Iarge bowI and toss to combine. PIace the dressing ingredients into a bIender and puIse to combine untiI smooth. Toss the saIad with the dressing and garish with toasted almonds and chia seeds.


vegetables & sides

mock mashed potatoes

Submitted by Carrie Mercer BoyIe


One head of cauliflower

3 TBSP cream cheese

½ TSP diII weed



Cook head of cauliflower in boiling water 10 min or until tender, drain well. Place in blender or food processor, add cream cheese and dill weed. Process until smooth.


roasted veggies



3-4 cups of vegetables such as broccoli, carrots, peppers, broccoli, cauIifIower, brusseII sprouts, onions,etc.

4-5 TBSP olive oil

Herbs or spices to taste

SaIt and pepper to taste



Heat oven to 425. Cut vegetables into bite-sized pieces. PIace into a Iarge bowI.  Add olive oil, saIt and pepper to taste and any other herbs/spices that you Iike. Mix and coat veggies untiI weII covered with oil. PIace onto jeIIy roII pan or baking pan in thin Iayer. Place into oven and stir every 10 minutes until veggies start to brown or to taste, about 30-40 minutes. This can aIso be done on the griII. PIace veggies into foil and griII.



chicken lazone

Submitted by Dawn Ryan Strohm adapted from


1/2 TSP salt

1 1/2 TSP chili powder

1 1/2 TSP onion powder

2 TSP garlic powder

1/4 TSP cayenne pepper

2 lb. chicken tenders

1/4 cup butter, divided

2 cups heavy cream



Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.


In large sauté pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.


Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired. For Phase 1substitute quinoa for the pasta/mashed potatoes. Cook1 and 1/2 cups of Quinoa in 3 cups of chicken broth and put the chicken and sauce on top. If you are new to Quinoa please make sure you soak it in water for 30 minutes or more and drain to get the funky taste out. Serves 6

coconut chicken stew

Submitted by Terria Jean WaIters



2 cooked chicken breasts

1 zucchini

1 onion

1 red pepper

1 bunch of asparagus

2 celery sticks

4 carrots

2 cans tomato sauce

2 cans stewed tomatoes

1 quart coconut milk

1/2 cup fresh minced parsley

1 TBSP minced garlic

1 TBSP oregano leaves

Sea salt and pepper to taste.



Bring to a boil in crockpot or large pot then simmer on medium to low for about 4-5 hours.

coconut chicken TENDERS



1 package chicken tenders

1 egg, beaten

½ cup coconut fIour

¼ cup unsweetened coconut flakes

Olive oil

SaIt and pepper to taste



Dip chicken into egg to coat. Mix coconut fIour, flakes, saIt, pepper and dip chicken into mixture. Bake or pan fry (in olive oil) untiI done, just a few minutes depending on size of chicken. Serve with roasted vegetables (recipe in this document.)

chicken tomato casserole

Submitted by Melisa Williams-Bailey



3-3 1/2pounds chicken pieces (breasts and/or thighs)

1 (14.5 oz.)can diced tomatoes

1 white onion, diced

1 1/2 cups eggplant medium chopped (optional)

1/2 cup chicken broth or stock

1/3 cup tapioca flour (or any Phase One friendly flour)

3 TBSP extra-virgin olive oil, divided

2 TBSP unsalted butter

3/4 TBSP curry powder

1 TSP garlic salt

Sea salt and freshly ground pepper, to taste

Plum tomatoes, sliced, garnish



Preheat oven to 375 F. Heat olive oil and butter in a large skillet or Dutch oven over medium heat and, in batches, cook chicken pieces until golden brown on all sides. Remove chicken and set aside.


To the same skillet, add onions and eggplant and sauté until fragrant. Gradually stir in flour and mix until smooth and pasty. Mix in garlic salt and curry powder, then pour in tomatoes and chicken broth and let cook for 5-7 minutes, or until somewhat thickened. Taste and adjust seasoning, if necessary. Return chicken pieces to skillet (or transfer everything to a separate casserole dish)and cover. Place in oven and bake for about 30 minutes, or until chicken is cooked through and tender. Top chicken with sliced tomatoes and serve hot.

salmon, spinach & more

Submitted by Dottie Oxley



2-3 cups Spinach or KaIe

1 onion

1-2 garlic cIoves (or to taste)

2-3 TSP olive oil

1 avocado

2 eggs

WiId SaImon for two



Sauté kale or spinach, onions and garlic in olive oiI. Pan sear or griII the wild salmon to taste about 5-7 minutes per side. SIice the avocado. Fry the eggs in olive oil. PIace the spinach mixture on a pIate, top with salmon, avocado and egg. SaIt and pepper to taste.

chicken, Apple, Sweet Potato & Brussels Sprouts Skillet 



1 TBSP olive oil

1-pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 TSP kosher salt, divided

4 slices thick-cut bacon, chopped

3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)

1 medium sweet potato (or a substitute) peeled and cut into 1/2 inch cubes (about 8ounces)

1 medium onion, chopped

2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes

4 cloves garlic, minced (about 2 TSP)

2 TSP chopped fresh thyme or 1/2 TSP dried thyme

1 TSP ground cinnamon

1 cup reduced-sodium chicken stock, divided

1/2 TSP black pepper



Heat the olive oil in a large, nonstick or cast-iron skillet over medium-high, until hot and shimmering. Add the chicken and 1/2 TSP kosher salt. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.


Reduce skillet heat to medium-low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 4 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1½ TBSP bacon fat from the pan.


Increase skillet heat back to medium-high. Add brussels sprouts, sweet potato (or substitute) onion, and remaining 1/2 TSP salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 8minutes.

Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the served chicken and remaining 1/2 cup broth. Cook until heated through, about2 minutes. Stir in reserved bacon and serve warm. Serves 4-6



almond butter cookies

Submitted by Kristin Kons



1 organic egg

1 TSP vanilla, almond or maple extract

1⁄4 TSP sea salt, if you use salted almond butter omit the salt

1/3 cup xylitol

25 drops liquid stevia

1 cup almond butter or Sun Butter OR 1⁄2 cup almond butter and 1⁄2 cup Sun Butter



Preheat the oven to 350°. Using an electric mixer or food processor, beat the egg, extract (vanilla, almond or maple) salt, stevia and xylitol. After these ingredients are well incorporated add the almond butter and mix well.


Form balls, about an inch (1 tablespoon of dough), and place on parchment paper on a cookie sheet. Flatten with a fork to make a crisscross design. These cookies will be small. Bake for 10-12 minutes.


This is the most important part – take the cookies out of the oven and do not touch them. They will fall apart. Let them cool completely and then transfer to an airtight container and store in the refrigerator. This makes them more chewy.


These will keep for about a week, if they last that long! You can also make a double batch and freeze them, so you always have a sweet treat on hand.


NOTES: For a Nut-Free option use Sun Butter (sunflower seed butter) Different brands of almond butter affect the consistency of the cookie. Some brands make the cookie chewier and other brands sometimes make the cookies more crumbly. Try different brands if you don’t like the consistency the first time.

coconut truffles

Submitted by Brandi HoIIinger Hendrick


2 ½ oz. of 80% Cocoa (sparing use of cocoa on Phase One on occasion is okay but be careful not to overdo it!)

2 TSP coconut oil

½ cup buckwheat fIour

Roasted Pecans

Chia Seeds

Hemp Seeds

1 packet of Stevia



Mix together, form into balls, and refrigerate.

tapioca pudding

Submitted by Elaine Elaine from Author Brenda Bennett

2 cups water
3 TBSP small pearl tapioca
2/3 cup coconut milk
1/8 TSP salt
1/4 TSP vanilla liquid stevia

In a saucepan, bring water to a boil. Whisk in tapioca pearls and continue to stir frequently for 17 minutes. Reduce heat to a low simmer. Whisk in milk, salt, and stevia and continue to stir frequently for another 10 minutes. Pour into serving bowls and refrigerate covered until chilled. Makes 1 1/4 cups total.


Update: I made several batches of this great stuff. Totally satisfies the sweet tooth. I used half as much liquid stevia and it was fine. The second batch, add 1/8 tsp of cinnamon, the third batch, add 1/8 tsp of cacao powder. Whip up cream for the top.

coconut truffles

Submitted by Dawn Ryan Strohm from


Ingredients for the base:

1 can coconut milk, full-fat

2 eggs or 4 egg yolks (yolks alone will give even more richness)

Seeds from 2 fresh vanilla beans or 4 TBSP real vanilla extract


Possible flavoring options:

1/2 cup of your favorite berries (chopped or blended to a puree)

1/2 cup coconut flakes

1/4 cup finely chopped mint

1/4 cup chopped nuts

Lemon, lime or orange zest



Boil some water in a pot and reduce to a simmer. Place a heatproof bowl over to create a double boiler and pour the coconut milk in it. Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil. If using flavorings, you can add them now. Whisk the eggs or yolks in a separate bowl. Temper the eggs by adding one ladleful of the now hot coconut milk while whisking quite vigorously to slowly bring the temperature up without cooking the eggs. Add two or three more ladleful's of the coconut milk mixture and incorporate them to the eggs while whisking continuously.


Pour the tempered eggs into the double boiler and continue whisking. Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the mixture. Once the custard is ready, remove from the heat source and let it cool on the counter or in the refrigerator. You can add any other flavoring you want to use once the custard is cold enough to comfortably put a finger in it.


Let it cool even more in the refrigerator before freezing it.

Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.

Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like that is Phase One friendly.

sugar-free salted fudge

From Terria Jean WaIters



1/2 cup butter

4 ounces 100% unsweetened chocolate (Phase Two only/use unsweetened cocoa powder for Phase One)

1 1/2 cups Xylitol 

16 ounces organic cream cheese

2 TSP vanilla

2 cups chopped raw mixed hazelnuts, pecans and brazil nuts

Himalayan Pink Salt or Sea SaIt



Melt butter in saucepan on medium heat. After butter is melted add unsweetened chocolate stir until melted. Stir in vanilla and xylitol (be sure to turn up heat stirring and crushing xylitol until dissolved.


Place cream cheese in a mixer and add chocolate mixture. Mix on med-high to high for about 10 minutes or until fully blended (use spatula as needed to make sure all ingredients are blended.)


Use a blender or Nutribullet to break up nuts. Pour 1 cup nuts into mixer while it's being blended. Spread butter on the bottom of glass pan and then pour 1 cup of remaining nuts on the bottom of the pan.


Pour fudge mixture into pan and spread evenly. Grind salt over fudge evenly. Chill in freezer until hardened. Remove and cut into small bites. Store in freezer. 

blueberry cobbler

Submitted by Kathy Kovacs Weiss


  1. 4-5 c. organic blueberries (fresh or frozen)

  2. 2 tbsp. Xylitol

  3. ½ tsp. Cinnamon

  4. 2 tsp. Arrowroot or tapioca starch

  5. Pinch sea salt

  6. 1 tsp. Fresh lemon juice


Crumb topping:

¾ c. almond flour

2 tbsp. Arrowroot or tapioca starch

¼ c. xylitol

¼ tsp. Sea salt

1 tsp. Ground cinnamon

1 tsp. Baking soda/2 tsp. Cream of tartar mixed (in place of baking powder)

¼ c. coconut oil melted and cooled to room temp.

2 tbsp. Organic coconut milk


Preheat oven to 400 degrees. Toss blueberries with lemon juice, then the 2 tbsp. Xylitol, cinnamon, 1-½ tsp. Arrowroot, and pinch of salt. Place mixture in 9” pie dish or similar dish. Bake in preheated oven for 10-15 mins.

Meanwhile, in medium bowl, mix almond flour, 2 tbsp. arrowroot/tapioca, xylitol, salt, cinnamon and baking soda/cream of tartar mixture. Then, stir in coconut oil and coconut milk until thick batter forms. After removing filling from oven, spread or drop batter by spoon or small spatula over blueberries. Return to the oven and continue to bake for 20 mins. Or until filling is bubbly and pastry is browned and set. Cool a little and serve with whipped cream (see below)*


*Dairy Whipped Cream

1 c. heavy or whipping cream (=½ pint or 8 oz.)

¼ powdered sugar (paleo = grind xylitol in a coffee grinder)

1 tsp. Vanilla extract

Pinch of sea salt


Use hand mixer at medium speed until stiff peaks form.

sugar-free chocolate mousse

Submitted by Terri Jean WaIters from


1 avocado, pitted and peeled

¼ cup unsweetened cocoa powder

½ cup unsweetened almond milk

1 TSP vanilla extract

⅛ TSP salt

¼ TSP liquid vanilla or chocolate stevia​​


Add all ingredients in a high-powered food processor or blender and blend until completely smooth. Top with whipped topping, if desired.

Pumpkin coffee cake 

Submitted by Jennifer Love



1 1/5 cup of pumpkin puree

3 eggs

1/4 cup of unsweetened applesauce

2 TBSP of butter

1 1/5 cup of chestnut flour 

2 TBSP coconut flour

2 TBSP tapioca starch

1/2 TSP salt

3/4 TSP organic baking soda

1 TSP ginger

3/4 TSP nutmeg

3/4 TSP cloves

¾ TSP allspice

3/4 TSP cardamom

1 TSP organic vanilla

1 cup chopped walnuts



Preheat oven to 350. Put all ingredients (except nuts) into a high-quality blender and blend together until smooth. Once it is all smooth, slowly fold in the nuts. Pour mixture into a bread pan and bake for 40-50 minutes. 

no-sugar holiday sugar cookies

½ cup (1 stick) grass-fed butter (softened)
¼ cup coconut oil (softened)
¾ cup of powdered xylitol
2 eggs
2 tsp pure vanilla extract
½ tsp pure almond extract
2 ¼ cup blanched almond flour
½ cup coconut flour (plus more for rolling out dough)
½ tsp baking soda
½ tsp fine salt
Coconut Cream Icing (recipe below)

In a mixer cream butter, coconut oil and xylitol. Add eggs, one at a time then vanilla and almond extract. Mix until light and fluffy. In a separate bowl sift together almond flour, coconut flour, baking soda, and salt.

Slowly mix in about ½ of the flour mixture with the creamed ingredients until just combined. Continue with the rest of the flour ingredients until everything is incorporated.

Form dough into a disc shape, wrap in plastic wrap and refrigerate for at least an hour.

Preheat oven to 350℉ and line 2 baking sheets with parchment paper.

Sprinkle a clean flat surface with coconut flour and roll the dough out to ¼” thick. Use holiday shaped cookie cutters to cut out the dough. Using a spatula transfer cookies to baking sheet. Roll out scraps to shape more cookies. Bake cookies for about 13 to 15 minutes until light golden brown. Cool completely before frosting. 

coconut cream icing


2 cans (13 oz each) coconut milk
1 ½ tsp pure vanilla extract
Stevia or powdered xylitol to taste


Place coconut milk in the refrigerator overnight. The cream will rise to the surface. Drain all water from the can and scoop the cream into a small mixing bowl. Whip the cream in a mixer until light and fluffy. Add natural food colorings to the desired tint if desired.

Ice cookies immediately and store in an airtight container in the refrigerator.