Double Chocolate Protein Forward Muffins (No Protein Powder Required!)
Double Chocolate Protein Forward Muffins deliver roughly 8g of protein per muffin w/out protein powder! I use hemp hearts, collagen, & Protein Plus milk
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Fig and Rosemary Vanilla Jam
This easy Fig and Rosemary Vanilla Jam comes together in about 40 minutes with just 6 simple ingredients. No pectin needed, naturally gluten-free, and perfect for charcuterie boards, cheese boards, and holiday gifting.
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Garden Fresh Cherry Tomato Jam with Thyme
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.
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Autumn Apple Salad with ACV Vinaigrette (Paleo)
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.
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Pumpkin Chocolate Chip Muffins (The 35-Year Family Recipe)
Butter-based pumpkin chocolate chip muffins – a 35-year family recipe. Lofty top, cozy spice & chocolate – easy fall baking at its best.
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Autumn Harvest Pork Medallions with Roasted Apples and Onions (Paleo + Gluten Free)
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.
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Roasted Potato and Mushroom Chowder (Paleo + Whole30)
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.
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Paleo Pork Wellington (Gluten Free)
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.
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Roasted Butternut Squash Puree (Paleo + Whole30)
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.
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Apple Crème Brûlée (Gluten Free + Dairy Free Option)
A seasonal mashup of the classic crème brûlée with a little kiss of fall! Made with my Caramel Apple Simple Syrup and Maizly corn milk for a luscious, elegant dessert that can be made a day ahead. Gluten free and dairy free friendly.
