A loving tribute to Mom whose fudge and divinity were legendary at Christmas. This version comes pretty close and brings back all those warm fuzzy holiday memories.
Light, crisp, and delicately flavored — these Paleo Pizzelle are made with cassava flour and sweetened with pure maple syrup. Gluten free, grain free, and dairy free, they are the perfect Italian waffle cookie for Christmas, Easter, or honestly any time of year.
My Apple Pie Puffins are a scrumptious cross between a muffin and a crumb cake baked on a sheet pan! Made with Apple Cider Pie Filling swirled through cassava flour batter, topped with a pecan oat crumble, and finished with an apple cider drizzle. Gluten free and grain free friendly.
Garden fresh cherry tomato jam with thyme is made with just 5 real-food ingredients & comes together in one pan. Any cherry tomato variety works! Naturally gluten-free and paleo-friendly.
My Autumn Apple Salad with ACV Vinaigrette is the fall salad of my dreams — spicy arugula, baby spinach, crisp Pink Lady apple slices, sliced almonds, and dried cranberries, all tossed in a gorgeous apple cider vinegar dressing made with my Caramel Apple Simple Syrup. Paleo, Whole30, dairy free, and ready in 20 minutes.
The one-skillet fall dinner of my dreams! Juicy pork medallions seared golden and finished in the oven with roasted Gala apple wedges, red onion, a honey apple cider glaze, and a drizzle of balsamic. Paleo, gluten free, and on the table in about 30 minutes.
A harvest of roasted potato and wild mushroom goodness in every bowl! My Roasted Potato and Mushroom Chowder is deeply rich, warmly herbed, and finished with crispy prosciutto. Paleo, gluten free, and Whole30 adaptable — the ultimate fall and winter comfort soup.
All the fancy feels of a classic Beef Wellington but far more affordable using pork tenderloin! Filled with dried apples, wrapped in prosciutto, and all tucked into a paleo pie crust. Impressive, make-ahead friendly, and genuinely easier than it looks.
Inspired by the legendary butternut squash puree at Hell’s Backbone Grill in Boulder, Utah! Simple roasted flavors that shine beautifully. Paleo, Whole30, vegan friendly, and the perfect base for the Pork Wellington.
This Apple and Pine Nut Stuffing is the perfect kiss of sweetness and texture for your holiday table. Paleo, gluten free, and made with your favorite paleo bread, toasted sage butter, and all the cozy fall herbs.