Trisha Yearwood's Hush Puppies

2 cups self-rising white cornmeal

3/4 cup finely chopped onion

1 large jalapeño, chopped fine

2 cups buttermilk

kosher salt

8 cups peanut oil, for frying

In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

LEMON POPPYSEED CHICKEN SALAD ENDIVE BOATS

Serves: 3-4

 

INGREDIENTS

• 3 cups shredded chicken (3-4 chicken breasts)
• 3 generous Tbsp mayo
• 1 tsp Dijon mustard
• ¼ cup lemon juice
• ½ Tbsp lemon zest
• 1 tsp poppy seeds
• 1 Tbsp fresh dill, minced
• salt and pepper to taste
• 2-3 endive heads
• optional: ⅓ cup grapes, sliced in halves (omit for 21DSD)
• optional: ¼ cup almonds, roughly chopped

INSTRUCTIONS

1. Trim the endives and separate into individual leaves.
2. In a large bowl, mix the shredded chicken, mayo, mustard, lemon juice and lemon zest.
3. Stir in poppy seeds and fresh dill, and almonds and grapes if you’re including them.
4. Season to taste with salt and pepper, then spoon into the prepared endive leaves.

Source: PrimalPaleoblog.com

BUFFALO RANCH CHICKEN MEATBALLS

Serves: 4-5

INGREDIENTS

• 1-1.5 lb ground chicken breast
• 2 tsp garlic powder
• salt + pepper
• ⅓ cup homemade mayo
• 3 Tbsp coconut milk (canned)
• 1 garlic clove minced (or 1 tsp garlic powder)
• ⅛ tsp paprika
• 1 tbsp fresh dill, minced (or 1 tsp dried dill)
• 1 tbsp fresh parsley minced (or 2 tsp dried parsley)
• 2 tsp fresh squeezed lemon juice
• 2-3 Tbsp hot sauce (preferably Tessemae's or Franks Red Hot)
• salt + pepper

INSTRUCTIONS

1. Mix the garlic powder, salt and pepper into the ground chicken breast, then shape into 16-20 meatballs. Heat a skillet with some olive oil or ghee, and cook the meatballs over medium heat for 10-12 minutes, turning the meatballs every few minutes so that they sear evenly.
2. Meanwhile, whisk together the sauce ingredients (from mayo to the end of the ingredients list). Add the hot sauce in increments and taste, until the buffalo ranch sauce is hot enough for you.
3. When the meatballs are almost done cooking, add the sauce to the skillet and toss the meatballs, and cook for another 1-2 minutes, until the meatballs are cooked through and the sauce is warm.
4. Serve warm as an appetizer or alongside some veggies! Alternately, you can serve the sauce on the side as a dip for the meatballs.

Source: PrimalBiteblog.com

spicy sesame-lime salmon

PREP TIME 5 MINS • COOK TIME 10-12 MINS • SERVINGS 4

2 tablespoons ghee or coconut oil, melted
4 (4- to 6-ounce) wild salmon fillets
4 tablespoons Spicy Sesame Ginger Dressing
2 tablespoons white sesame seeds
1 lime, cut into wedges
1 tablespoon red chili flakes (optional)

Preheat the oven to 350°F.

Brush an oven-safe pan with the ghee or coconut oil in the shape of your pieces of fish, then place the salmon in the pan on the greased areas. Brush each piece of fish with 1 tablespoon of the Spicy Sesame Ginger Dressing, then sprinkle each piece with 1/2 tablespoon of the white sesame seeds.

Bake for 10 to 12 minutes or until the fish is light pink all the way through.

Squeeze a lime wedge over each piece of fish and sprinkle with chili flakes, if using.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3559-3564). Victory Belt Publishing. Kindle Edition.

perfectly grilled chicken breast

1 pound boneless, skinless chicken breast
juice of 1 lemon, or 2 tablespoons
balsamic vinegar
1 teaspoon dried oregano, rosemary, or other herb
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons coconut oil or ghee
2 tablespoons extra-virgin olive oil

Preheat a grill pan or grill to medium heat.

Place a chicken breast on a cutting board with the thickest side facing you. Set your non-cutting hand on top and, while pressing down slightly on the chicken with your palm (keeping your fingers out straight), begin cutting down the length of the side of the breast, keeping your knife parallel to the cutting board. Carefully slide the knife through the center so that the thickness is cut in half. Continue to slice almost completely through the chicken breast, leaving it connected in the center so that it flattens out to a “butterfly” or heart shape—see the top piece of chicken pictured at right. The chicken should now be 1/4- to 1/2-inch thick at most. Repeat with the remaining chicken breasts.

In a large bowl, combine the lemon juice or vinegar with the oregano, salt, and pepper. Add the chicken and turn to evenly coat; allow to marinate for at least 5 minutes, but not more than an hour.

Brush the hot grill or grill pan with the coconut oil or ghee, then cook the chicken for 4 to 5 minutes per side, depending on the thickness of the chicken.

When you notice that the chicken has turned white up around the sides and toward the middle, it’s time to flip it. When you take the chicken off the grill, brush it liberally with the extra-virgin olive oil. Allow to sit for at least 5 minutes before slicing to eat.

Source
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 2935-2940). Victory Belt Publishing. Kindle Edition.

Lemon Garlic Shrimp over Cauliflower Mash

Ingredients for 2-3 servings:

Shrimp Marinade:

• Zest from 1 lemon
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1 pound raw shrimp, shelled and de-veined

Cauliflower Mash:

• 1 head of cauliflower, cut into large-ish florets
• 6-8 cloves garlic, peeled
• extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• butter (grass-fed)
• 1/2 cup Parmesan cheese, freshly grated (on certain levels of the 21DSD)
• (optional) half and half or cream / or broth, if needed to correct consistency (on certain levels of the 21DSD)

Lemon Garlic Shrimp:

• Marinated shrimp (from above)
• 6 cloves garlic, minced
• 2 slices bacon
• 2 tablespoons butter (grass-fed)
• 1/2 cup white wine, or bottled clam juice (no wine on the 21DSD)
• 1/2 sweet onion, thinly sliced
• 1 teaspoon crushed red pepper flakes, or to taste
• pinch or two of dried oregano
• juice of one lemon
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons fresh oregano, chopped

First, mix up the marinade ingredients for the shrimp.  Put the shrimp and the marinade in a resealable bag, mix it up well so all the shrimp have some marinade on them, and refrigerate for 1-4 hours.

Preheat an oven to 400F.  Place the cauliflower and garlic in a shallow roasting pan.  Toss with enough olive oil to coat the pan and the vegetables.  Season lightly with salt and pepper.  Cover loosely with foil, and roast for 15 minutes.  Remove foil, and shake to mix up the vegetables for more even browning.  Roast uncovered for 15-20 minutes, or until cauliflower and garlic are soft and lightly browned.  Remove from oven.

Using a food processor, puree the cauliflower with a couple tablespoons of butter (or more).  Add the Parmesan cheese and mix well.  You want to end up with the cauliflower having the consistency of mashed potatoes or grits (fairly thick, not runny).  If needed, add a drizzle of cream or broth if the cauliflower is too dense.  Adjust seasoning with salt and pepper.  Place in a heat-proof bowl and keep warm.

In a large saute pan or Dutch oven, cook the bacon until crisp.  Set aside on paper towels until cool, then chop into small pieces.  Set aside.

Add two tablespoons of butter to the bacon drippings in the pan, and heat until melted over medium high heat.  Add the onion and cook until softened.  Add the minced garlic, red pepper flakes, and oregano, and saute for about a minute, stirring frequently.  Stir in wine.  Cook until liquid is reduced by half (will only take a few minutes), then add the shrimp.  Cook, stirring frequently to turn the shrimp, until shrimp are pink and opaque on both sides.  This should only take 3 or 4 minutes; do not overcook the shrimp or they will be rubbery!  Stir in the lemon juice and remove from heat.  Season to taste with salt and pepper.

Serve the shrimp and sauce over the mashed cauliflower.  Garnish with chopped bacon and fresh oregano.

Source: http://shecookshecleans.net/2011/11/07/lemon-garlic-shrimp-over-cauliflower-mash/

PALEO CAJUN SHRIMP AND GRITS

Prep time:  30 mins        Cook time: 30 mins       Servings: 4-6

Ingredients:
TOPPINGS:
- 4 strips bacon, cooked and chopped (save the bacon fat!)
-1/4 cup chopped fresh parsley (for garnish, optional)
- Hot sauce (for serving, optional)

GRITS:
- 1 Tbsp. lard/bacon fat or tallow
- 1/2 small onion, finely chopped
- 3 cups riced cauliflower
- 1 1/4 cup almond flour
- 2 1/2 cups chicken broth
- 1/4 tsp. garlic powder
- Sea salt to taste
- Ground pepper to taste

 SHRIMP:
- 2 Tbsp. lard/bacon fat or tallow
- 1 lb. large shrimp, peeled and deveined, tails removed
- 1/2 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 Tbsp. lemon juice

SHRIMP SEASONING:
- 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tsp. paprika
- 1/4 tsp. cayenne (or more if you like it hot!)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/8 tsp. red pepper flakes (optional)

Equipment:- Food processor or blender
- Medium saucepan
- Measuring cups and spoons
- Chef knife
- Cutting board
- Small mixing bowl
- Stirring spoon
- Large skillet

Directions:
TO MAKE THE GRITS:
1. Chop the cauliflower into florets. Working in batches, pulse a few florets at a time in a food processor blender until the cauliflower pieces are the size and shape of rice (be careful not to over-blend!). Set the riced cauliflower aside.
2. In a medium saucepan over medium high heat, warm 1 Tbsp lard/bacon fat or tallow and then saute the onion for about 3 minutes. Add the riced cauliflower and stir to combine.
3. Add the chicken broth to the pan, stir to combine and then bring to a boil. Add the almond flour and seasonings and stir to combine.
4. Cover the pan and allow to simmer for 15 minutes, stirring occasionally. If grits are too thin for your liking add morealmond flour, if too thick add more broth. Taste and add sea salt and/or pepper to your liking.

TO MAKE THE SHRIMP:
1. Rinse shrimp and pat dry. Mix seasoning ingredients in small bowl and sprinkle the mixture over the shrimp, tossing to coat.
2. Heat a large skillet over medium heat and warm 2 Tbsp. lard/bacon fat or tallow  Add the shrimp, onion and garlic to pan and cook until the shrimp turn pink. Add the lemon juice to the pan and saute the shrimp for another 2-3 minutes or until cooked through. Remove from heat.

TO SERVE:
1. Add a large scoop of grits to a bowl and add a serving of shrimp on top. Garnish it with some crumbled bacon and a few pieces of parsley (optional). Serve with your favorite hot sauce for some added heat.

Source: http://www.paleocupboard.com/cajun-shrimp-and-grits.html

Southwest Scramble

8 eggs
2 mild chicken sausages (or pork or sausage of choice)
1/2 teaspoon oregano
1/2 teaspoon paprika
1 zucchini, diced
1/2 red bell pepper, finely diced
1/2 orange bell pepper, finely diced
1 plum tomato, chopped
1/4 cup fresh cilantro, chopped
salt and pepper to taste

Instructions:
In a medium bowl, whisk eggs, oregano, and paprika. Set aside.

In a large skillet or seasoned cast iron skillet, heat 1 teaspoon olive oil (or coconut). Add sausage, zucchini, bell peppers, and tomato and saute, stirring constantly, until sausage is cooked through and vegetables are tender. Drizzle egg mixture over top and stir constantly until eggs are cooked, about 3 to 5 minutes. Season with salt and pepper to taste.

Serve warm with a side of fresh berries and your morning cup of coffee or tea. For even a added touch have some salsa and guacamole on the side. Enjoy!
Makes 4 to 5 servings

Source: http://www.multiplydelicious.com/thefood/2012/01/southwest-scramble/

No-Sweet Paleo Granola

Ingredients

• 1/2 cup Coconut Oil
• 2 tbsp. of Cinnamon
• 1 1/2 cups shredded coconut
• ½ cup Pecans
• ½ cup Walnuts
• ½ cup Macadamia nuts
• 2 small green apples chopped (peel it if you like)
• Salt to taste

Method

Pre-heat the oven to 300.

 

Break/Chop the nuts.

 

As a time and money saver I use a piece of plywood, ziplock bag and a hammer to break up all the nuts. Pre-chopped nuts are much more expensive, I also do this because I like a few whole nuts in my granola.

 

In a large mixing bowl pour in the metaled coconut oil, add in the cinnamon and stir until blended. Add in the shredded coconut, nuts and chopped apple.

 

Stir until everything is well coated. Pour the mixture onto a baking sheet and spread it out. Sprinkle a pinch or two of salt over the granola and place it in the oven.

 

Stir it every 5-7 min until done. It is very easy to burn the granola, so keep your eye on it.

 

Take it out of the oven and let it cool. Portion out servings into small zip lock bags so they are ready to go when you are!

Spaghetti Carbonara Quiche

Ingredients

• 1 medium spaghetti squash 
• 12 oz nitrate-free bacon
• 1 medium onion, diced
• 1/2 C mushrooms, diced
• 1 C spinach
• 1 Tbsp arrowroot powder
• 1/2 C full-fat coconut milk
• 8 eggs
• 1 tsp parsley
• 1 tsp salt
• 1/4 tsp garlic powder

Instructions

1. Preheat oven to 350 degrees
2. Cut the spaghetti squash in half, scoop out the seeds, place open side down on a plate and microwave for 10 minutes (alternatively, bake for 40 minutes at 350 degrees)
3. Scoop out noodles and press into the bottom and sides of a pie pan.
4. Cut bacon into 1/4" strips and cook until crispy in a medium skillet over medium heat
5. When the bacon is finished cooking, remove from the pan and set-aside bacon. Drain excess bacon fat to save for later.
6. Saute the onions and mushrooms until softened. Add spinach and stir until wilted.
7. In a medium mixing bowl, scramble eggs, arrowroot, coconut milk, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated.
8. Stir in bacon, onions, mushrooms and spinach and pour into the pie pan.
9. Bake in 350 degree oven for 25 minutes, until top of eggs browns slightly.

Source: http://paleoparents.com/featured/spaghetti-carbonara-quiche/

Apple, Pecan & Bacon Butternut Squash Hash

 

Ingredients:

About 2 cups diced butternut squash (fresh not frozen)

1 cup diced tart apples (about 1 large apple, use Granny Smiths for 21DSD)

4-5 strips Bacon

1/4 cup or more chopped green onions

1/2 tsp coarse ground salt (or to taste)

fresh cracked pepper to taste

Method:

Preheat the oven to broil (you can skip the broiling and cook everything in the pan too, but precook the butternut squash first)

After prepping the ingredients, heat a large skillet over a medium heat.

 

While the skillet is heating up, spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler. Broil the butternut squash till it just starts to brown in spots and develop a skin, takes about 10-15 minutes. Stir once half way through cooking. Watch that it doesn't burn to much though.

Remove from the oven.

 

While the butternut squash is baking, add the bacon to the preheated skillet. Cook till crispy, then set aside to drain and cool, then break into pieces. Leave the bacon fat in the skillet for frying the squash.

 

Add all the butternut squash and apples to the bacon fat (if it has cooled down too much reheat before adding these ingredients) Continue to cook and stir the hash over medium-medium high heat until the apples just begin to soften. It helps to spread the hash evenly around the pan, then let it sit for a moment before continuing to flip/stir it around again. This will help it to 'brown' instead of steam itself, which could result in a soggy hash.

 

Remove from the heat, add the bacon pieces, scallions, coarse salt and cracked pepper to taste.

ENJOY!!!!

- See more at: http://urbanposer.blogspot.co.uk/2012/01/apple-butternut-squash-bacon-breakfast.html#.dpuf

Twice Baked Breakfast Sweet Potatoes

Ingredients

 

• 2 medium sweet potatoes
• 4 slices bacon
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• sea salt and black pepper
• 4 small eggs

 

Directions

1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
2. In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
3. After bacon cools, cut into small pieces.
4. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
5. Mash sweet potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
6. Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
7. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
8. Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.

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Creamy Kale Baked Eggs

 

Author: Hayley @ Health Starts in the Kitchen

Serves: 4

Ingredients

• 4 Eggs, preferably local, organic & pasture raised
• Coconut Milk Creamed Spinach (made with Kale), see recipe at bottom
• 2 tablespoons chopped Organic Roasted Red Peppers
• 8 Cherry Tomatoes
• ½ cup Grated Mozzarella Cheese*, optional

Instructions

1. Preheat oven to 400 degrees F
2. Butter 4 small, oven proof ramekins and place on a cookie sheet
3. Make a batch of my Coconut Creamed Spinach, using kale instead of Spinach.
4. Add in chopped Roasted Red peppers at the end of cooking.
5. Divide your Creamed Spinach between your ramekins
6. Top each with halved cherry tomatoes and mozzarella cheese* if desired
7. Using a spoon create a small indent in the top of each and fill each with an egg & season with s&p
8. Bake at 400 degrees for 15-20 minutes, just until eggs are cooked but yokes are still runny.
9. Allow to cool slightly before serving
10. Enjoy!

Coconut Milk Creamed Spinach (or Kale)

 

Author: Hayley @ Health Starts in the Kitchen

Ingredients

• 2T Coconut Oil, Butter, Ghee or my Whipped Cooking Oil
• 1 medium Organic Onion, chopped finely
• 2 large cloves of Garlic, pressed or finely chopped
• Pinch of Crushed Red Pepper
• Celtic Sea Salt and Pepper to taste
• 1 Bag of Organic Spinach or baby kale
• ⅓c Organic Coconut Milk or Organic Heavy Cream

Instructions

1. In a large skillet, over medium then sauté onions and garlic until soft in your healthy fat.
2. Add Spinach and toss, feel free to add a little more oil if needed.
3. Season with salt, pepper and a pinch of crushed red pepper to taste.
4. Reduce heat to med/low and add the coconut milk, stir well.
5. Allow to heat/simmer slightly to reduce for about 1-2 minutes.
6. Enjoy!

 

Notes

You can also use raw heavy cream and/or add parmesan cheese if desired.

 

Source: http://www.healthstartsinthekitchen.com/2013/02/18/coconut-milk-creamed-spinach/

Bacon Egg Cups

Ingredients

• 6 medium slices bacon
• 4 Organic large eggs
• 1 Small Broccoli Crown (florets only for this)
• pinch Salt & Pepper

Optional

• 1/4 cup Cheddar

Directions

	Using a muffin pan, spray with nonstick and line the cups with one slice of bacon. (yes the egg will still stick to the pan) Start by covering the bottom first and then work your way around the sides.
	Place a small amount of cheese down on top of the bacon and then 1-2 broccoli florets on top.
	Scramble eggs in a bowl and add a pinch of salt and pepper. Pour eggs over each cup.
	Bake at 350 degrees for 15-20 minutes. Source: http://scdfoodie.com/bacon-eggs-cups/

lemon-herb dressing

PREP TIME 5 MINS • SERVINGS 8 • YIELD 1 CUP

1/3 cup fresh lemon juice
2/3 cup extra-virgin olive oil
1 teaspoon gluten-free Dijon mustard
1/2 teaspoon minced shallot
sea salt and black pepper to taste
1/2 teaspoon minced fresh cilantro or basil (optional)

Combine all the ingredients in a resealable glass jar and shake well to combine.
Label and store in the refrigerator for up to a month.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4867-4871). Victory Belt Publishing. Kindle Edition.

balsamic vinaigrette dressing

PREP TIME 5 MINS • SERVINGS 8 • YIELD 1 CUP

1/3 cup balsamic vinegar
2/3 cup extra-virgin olive oil
1 teaspoon gluten-free Dijon mustard
1/2 teaspoon minced shallot or garlic
sea salt and black pepper to taste
1/2 teaspoon dried oregano or basil (optional)

Combine all the ingredients in a resealable glass jar and shake well to combine.

Label and store in the refrigerator for up to a month.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4856-4857). Victory Belt Publishing. Kindle Edition.

creamy ginger lime dressing

PREP TIME 5 MINS • SERVINGS 4 • YIELD ABOUT 1/2 CUP NUTS

1/2 to 1 teaspoon minced fresh ginger
zest and juice of 1/2 lime
1/4 cup full-fat coconut milk*
1/4 cup + 2 tablespoons macadamia nut oil

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4817-4825). Victory Belt Publishing. Kindle Edition.

spicy sesame ginger dressing

PREP TIME 5 MINS • SERVINGS 4 • YIELD ABOUT 1/2 CUP 

1/4 cup cold-pressed sesame oil
juice of 2 limes
1/2 to 1 teaspoon minced fresh ginger
pinch of red chili flakes, or to taste
sea salt and black pepper to taste


Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4827-4834). Victory Belt Publishing. Kindle Edition.

sweetener-free ketchup

PREP TIME 10 MINS • COOK TIME 4 HRS • YIELD 16 OUNCES

1 small onion, diced
2 green/granny smith apples, peeled and diced
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 pinches of cloves
1/4 teaspoon ginger powder
2 tablespoons apple cider vinegar
1/4 cup water
6 ounces tomato paste

Place all the ingredients in a slow cooker and stir to combine. Set the slow cooker to low and cook for 4 hours.

Allow the mixture to cool slightly, then pour into a food processor or high-speed blender and blend until smooth.

Note: When blending or processing warm foods, do not overfill the container, as the heat will cause the contents to expand and they may splatter out.

Once blended, place the ketchup in glass containers and allow it to come to room temperature before refrigerating.

The ketchup should last for several weeks or more in the refrigerator. If you notice a change in color or smell or see any mold growth, toss it and make new batch.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4776-4786). Victory Belt Publishing. Kindle Edition.

bone broth

Prep time 5 MINS • COOK TIME 8-24 HRS • YIELD ABOUT 2 1/2 QTS

4 quarts filtered water
1 1/2 to 2 pounds bones (beef knuckle bones, marrow bones, meaty bones, chicken or turkey necks, chicken or turkey carcass bones, or any bones you have on hand)
2 tablespoons apple cider vinegar*
2 teaspoons sea salt
cloves from 1 whole head garlic, peeled and smashed (optional)

Place all the ingredients in a 6-quart slow cooker. Turn the heat to high and bring the water to a boil. Then reduce the heat to low. Allow the broth to cook for a minimum of 8 hours and up to 24 hours. The longer it cooks, the better.

Turn off the slow cooker and allow the broth to cool to room temperature. Strain the broth through a fine-mesh strainer or a colander lined with cheesecloth. Store the broth in glass jars in the refrigerator for up to a week, or freeze for later use.

Before using the broth, chip away at the top and discard any fat that has solidified. You can drink the broth or use it as a base for soups, stews, or any recipe that calls for soup stock or broth.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4735-4739). Victory Belt Publishing. Kindle Edition.

healthy homemade mayonnaise

2 egg yolks
1 tablespoon fresh lemon juice
1 teaspoon gluten-free Dijon mustard*
1/2 cup macadamia nut oil or other oil (see here)
1/4 cup extra-virgin olive oil

 KITCHEN TIP
You can also make this recipe using a handheld immersion blender or a small blender. If using a regular-sized blender, double the recipe to make blending easier. Use the opening at the top of your blender to slowly drizzle in the oil.

In a medium-sized mixing bowl, whisk together the egg yolks, lemon juice, and mustard until blended and bright yellow, about 30 seconds. Begin adding 1/4 cup of the macadamia nut oil to the yolk mixture a few drops at a time, whisking constantly. Gradually add the remaining 1/4 cup macadamia nut oil and the olive oil in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color. Store in the refrigerator for up to a week.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4714-4716). Victory Belt Publishing. Kindle Edition.

SWEET & SAVORY SPICE BLEND

PREP TIME 5 MINS • YIELD 6 TABLESPOONS

Combine all the spices in a bowl, and store them in a small container. 

1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon cinnamon
1 tablespoon paprika
1 teaspoon cumin
1 tablespoon black pepper
2 teaspoons sea salt

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4660-4667). Victory Belt Publishing. Kindle Edition.

CHORIZO SPICE BLEND

Combine all the spices in a bowl, and store them in a small container.

Use 2 tablespoons of Chorizo spice blend, plus 1 tablespoon of apple cider vinegar per pound of meat.

2 tablespoons chipotle powder
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon granulated garlic
1/2 tablespoon sea salt
1 teaspoon black pepper

PREP TIME 5 MINS • YIELD 6 TABLESPOONS

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4654-4661). Victory Belt Publishing. Kindle Edition.

ITALIAN SAUSAGE SPICE BLEND

PREP TIME 5 MINS • YIELD 6 TABLESPOONS

Combine all the spices in a bowl, and store them in a small container.

1 teaspoon sea salt
1 tablespoon fennel seeds, ground
1 tablespoon ground sage
1 tablespoon granulated garlic
1 tablespoon onion powder
1/4 teaspoon white pepper (or 1 teaspoon black pepper)
2 teaspoons dried parsley (optional)

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4644-4652). Victory Belt Publishing. Kindle Edition.

SMOKY SPICE BLEND

PREP TIME 5 MINS • YIELD 5 TABLESPOONS

1 tablespoon chipotle powder
1 tablespoon smoked paprika
1 tablespoon onion powder
1/2 tablespoon cinnamon
1 tablespoon sea salt
1/2 tablespoon black pepper

Combine all the spices in a bowl, and store them in a small container.

Source: 
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4640-4643). Victory Belt Publishing. Kindle Edition.