Roasting garlic in the oven is easy, but using a slow cooker is good for large batches if you don’t have the time to “babysit” it. Also, it’s much more forgiving and won’t burn as easily as it does in the oven. Roasted garlic is such a versatile, flavor-boosting…
Over the past several years, my husband and I have purchased beef shares from a local grass-fed beef ranch. In every share, we get packages of soup bones, which I love. They make the best-tasting bone broth—and all of those minerals and collagen from the bones are…
I started making my own stock around the time my husband and I became more conscientious about the meat we eat. He was in chiropractic school at the time, so eating higher-quality meat meant we didn’t eat it often. After paying premium prices for whole chickens, I…
This is one of my favorite recipes in this chapter. I love the variation on a cobbler, using a chocolate cakelike topping over saucy cooked berries. It’s heavenly. And don’t forget about the Whipped Coconut Cream. Prep time 20 minutesServes 6 11/2 pounds (680 g)…
This is just what the title says—a big chocolate chip cookie. It began as a fun experiment, but after three or four tries, it became a contest of me vs. the cookie. After six tries, I finally had something I was excited about. You could also use this dough (or even…
One aspect of a paleo lifestyle I like a lot is how fine the boundary is between a dessert and a sweet breakfast. They could almost be interchangeable. And if a doughnut can be considered a breakfast food, I’m pretty sure that this lightly sweetened crumble can join…
Although our family does splurge sometimes and use real whipped cream, it’s nice to have a dairy-free option if you don’t tolerate dairy well—or eat it at all. I love the coconut flavor this adds, too! Prep time 5 minutesServes 6 2 to 3 13.5-ounce (398 ml) cans…
If you happened to try the Strawberry-Balsamic Chicken, this sauce should look familiar. It amuses me that you can use the same sauce over chicken or a cake and they both turn out delicious! Prep time 20 minutesServes 6 For the cake: 11/2 cups (144 g) blanched almond…
Paleo baking typically relies on nut flours, and because nut allergies are becoming more common, I wanted to create a cake that was free of nuts. This chocolate dessert is like a cross between a cake and a fudgy brownie. I love how the avocado keeps it moist—an…
The first time I tested this recipe, I used loads of fresh blueberries. When I pulled the cake out, it was lumpy, bluish-green, and seemed to be covered with a slimy substance. Time to try again. Not wanting to re-create the swamp thing, I used freeze-dried…
Baking in a slow cooker might seem odd, but for grain-free recipes (which can easily turn out dry and chalky) it’s the perfect, steamy cooking environment to keep cakes moist. The dense, but not too dense, pound cake–like gingerbread is studded with plump, juicy…
Before creating this recipe, I had never baked anything in a slow cooker. I imagined overcooked edges, gooey centers, and a layer of cake left in the bottom that refused to release itself. As apprehensive and doubtful as I felt, I dived in and tried it. After a few…