Directions

• 1. Preheat oven to 350
• 2. In a mixing bowl, combine dry ingredients
• 3. Add in wet ingredients and mix well
• 4. Add in carrots and optional ingredients
• 5. Grease bread pan
• 6. Pour in batter
• 7. Bake for 20-25 minutes until a toothpick comes out clean

​Recipe and Photo from Lexi's Clean Kitchen 

Instructions

1. Preheat the oven to 350ºF and adjust the rack to the middle position.
2. Place the egg whites and lemon juice in the bowl of a standing mixer. Whisk the egg mixture on medium-high until foamy, about 30 seconds. Add the salt, cream of tartar and vanilla. Whisk the mixture on medium-high until soft peaks form, about 1-2 minutes.
3. With the mixer on medium-high, slowly add 1/2 cup of the maple sugar, 1 tablespoon at a time. Sift the remaining 1/4 cup maple sugar and arrowroot flour into a small bowl. With the mixer on medium, slowly add the arrowroot mixture. Turn the speed up to medium-high and whip until smooth (there might be some tiny little lumps from the sugar, but it will melt in the oven while baking).
4. Pour the batter into a clean (and NOT oiled), 12-cup angel food cake pan (I'm still on the look-out for a glass or stainless steel angel food cake pan. If you know where to purchase one, please let me know!). Bake for 40-45 minutes, until cake is puffed and the top is just turning golden brown.
5. Remove the cake from the oven. Carefully turn the cake upside-down and place on top of a can. Let cool completely, about 1 hour. Run a knife around the outside of the cake and invert onto a cake platter (you might need to shake the cake a little to get it to separate from the center tube of the cake pan). Serve alone or with whipped cream and berries.
6. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Recipe and Photo from Deliciously Organic

INSTRUCTIONS

• Preheat oven to 350°F. Line and grease a square baking pan (8x8 or 9x9 inch) with parchment paper nonstick cooking spray. Set aside.
• In a large bowl, combine the almond butter, coconut sugar, maple syrup, vanilla extract, eggs and egg yolk until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until there are no clumps. Fold in 1/3 cup chocolate chips or chopped chocolate into the batter. The batter will be thick.
• Pour and spread batter evenly into the prepared baking pan. Bake for 25-30 minutes or until knife inserted into the middle comes out mostly clean (some crumbs are okay). Be careful not to overbake!
• Remove and cool on a wire rack for 10-15 minutes. Grab parchment paper on the sides and lift the brownies out of the pan to cool completely.  

Recipe and Photo from What Molly Made

INSTRUCTIONS

1. Add chicken, half of the minced garlic, and the coconut aminos to a container, and let marinate for 1 hour, or up to overnight.
2. In a skillet, add 1 tablespoon olive oil, and then remove chicken from marinade and brown chicken on all sides on medium high heat for 7-10 minutes.
3. Remove browned chicken from pan. Add remaining 1 tablespoon olive oil, and remaining half of the minced garlic, and saute garlic for 2-3 minutes to begin to brown.
4. Add the chicken back into the pan with the garlic, and pour on the remaining marinade. Add water, whole peppercorns, and bay leaves, and bring to a simmer. Reduce heat, and add a lid, and continue simmering the chicken for 20 minutes until the chicken is cooked through.
5. Serve with cauliflower rice and green beans for a Whole30 version of a classic Filipino meal.

​Recipe and photo from Meal Prep On Fleek

Instructions
make the berry sauce:

1. Add the berries and water, if you're using it to a small saucepan and heat over low-med while stirring. The berries will begin to break down as they cook. About halfway through, add the 1 tbsp pure maple syrup and continue to cook until the mixture comes to a simmer. Once you have a thick, bubbling sauce (after about 15 minutes) remove from heat and set aside to cool.

make the base layer:

1. Preheat your oven to 350 degrees and line a square baking pan (8 x 8) with parchment paper.
2. In a large bowl, whisk together the eggs and almond butter until smooth. Then whisk in the maple syrup and vanilla.
3. In a separate bowl, combine the almond flour, baking soda and salt. The stir the dry mixture into the wet until fully combined
4. Add about 2/3 of the base mixture to the parchment lined baking pan and spread out evenly. If adding the chocolate*, sprinkle it over the mixture now, then top with remaining batter and spread out.
5. The berry mixture should be thickened and cooled somewhat (if it's warm that's fine.) Pour the berry sauce over the top and swirl it in about halfway down (this way it won't burn on the bottom, but it will still bake into the bars thoroughly.)
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted near the center comes out mostly clean (no batter)
7. Remove from oven and allow to cool completely before cutting into squares. You can refrigerate or even freeze to speed up the cooling time!
8. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe and Photo from Paleo Running Momma

​Instructions

1. Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 8x8-inch metal baking pan with parchment paper, allowing some to hang over two sides. Set aside.
2. Place the shredded zucchini between two paper towels and press out as much water as possible. You can also place the zucchini over a sieve and press a paper towel on the top to dry it. Set aside.
3. In a large bowl, mash the banana, then briskly whisk in the eggs, maple syrup, coconut oil, and vanilla. Sprinkle in the coconut flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined. The batter will be very thick. Stir in the shredded and dried zucchini, then fold in two-thirds of the chocolate. Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining third of the chocolate on top.
4. Bake for 30 to 35 minutes, until the top is golden and firm and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack for 30 minutes. Then, using the parchment overhang as “handles,” remove the bread from the pan to cool completely.

​
Recipe Notes

• This bread is on the less-sweet side. If you prefer additional sweetness, add an additional tablespoon of maple syrup.
• Store leftovers at room temperature for up to 5 days.
• To freeze, wrap the cooled bread tightly and freeze for up to 3 months. Let thaw overnight in the fridge.
• Coconut flour has very particular baking qualities and cannot be substituted.

Recipe and photo from Well Plated

INSTRUCTIONS

1. Preheat oven to 425 degrees F
2. Mix together all Thai Almond Butter sauce ingredients
3. Place 1/4 cup sauce in the bottom of a cast iron skillet
4. Mix together all ingredients for meatballs and roll into desired size meatballs (do not overmix or the meatballs will become dense)
5. Place meatballs into cast iron skillet
6. Top with remaining sauce
7. Bake for ~12 minutes or until meatballs just cooked through
8. Serve over cauliflower rice with shredded carrots, chopped almonds and cilantro

Recipe and Photo from Meal Prep on Fleek

​Instructions

• Begin by draining the jackfruit and rinsing well under cold water. Using your fingers, massage the jackfruit and break the pieces apart; set aside
• In a large sauté pan, heat the olive oil, add the onion and jackfruit; sauté until the onion is slightly caramelized
• Add the remaining ingredients with the exception of the bbq sauce.  Continue to sauté over medium heat for 10-15 minutes. Stir often because brown sugar will burn easily.
• Once cooked, use a fork to press the remaining larger pieces of jackfruit so that the pieces fall apart and resemble the fibers of cooked pork.
• Add one cup of your favourite bbq sauce and stir into the pork.  Continue to cook until sauce is heated through.

Notes When selecting a bbq sauce, remember that some bbq sauces are already sweet, so you might want to cut back on the brown sugar, but don't cut it out completely.  Brown sugar is needed to help the jackfruit caramelize and brown.  Ideally, look for a low-sugar or sugar-free bbq sauce.As a side note, the longer you simmer the mixture, the deeper the flavour will be. Even though this dish is ready in 45 minutes, you can leave the "meat" to simmer for a longer period of time to intensify the flavour. If the mixture becomes dry, add 1 tablespoon of water and stir.  Keeping the lid on the pan will help to keep the pork moist if you plan to simmer for a longer period of time.

Recipe and Photo from Lord Byron's Kitchen

Instructions

1. Preheat oven to 425 degrees F. Lightly spray a baking sheet with nonstick spray.
2. Place vegetables in a large bowl. Add olive oil, garlic and herbs de provence; season with salt and pepper, to taste. 
3. Gently toss to combine. Pour vegetables into a single layer on the baking sheet.
4. Bake for 12-15 minutes, or until tender. (Baking time may vary depending on the size of your vegetables).

Recipe and Photo from Tastes Better From Scratch

Instructions

• Devein shrimp and remove the tail, if desired. Trim ends of asparagus.
• Preheat oven to 425°F.
• Combine all ingredients for the seasoning.
• Cut salmon into four or five equal parts.
• Arrange salmon and asparagus on a large baking sheet. Season salmon and asparagus (there will be leftover seasoning). Add lemon and butter slices to salmon and on the asparagus. Drizzle with oil. Bake 5 minutes.
• Meanwhile, season shrimp and toss to coat.
• Add shrimp to baking sheet, spread out evenly. Add leftover butter and lemon over shrimp. Return to oven. Bake another 7-9 minutes, until shrimp and salmon are fully cooked.
• Pour the butter juices over the salmon, shrimp and asparagus.
• Serve immediately.

​Recipe and Photo from Valentina's Corner