Gluten-Free

This is an amazing recipe: https://eatbeautiful.net/2018/07/25/paleo-blueberry-banana-muffins/ . The only changes I made here were in order to eliminate the added sweetener. The texture is wonderful, and it's like banana bread except the muffins get cooked all the way through! No goopy centers, and big bursts of blueberry flavor. :) Sooooo delicious with butter or ghee.

4 medium bananas, ripe but not overly so
3 large eggs
1/3 c. melted coconut oil or other fat
1 T. cider vinegar

1 c. + 2 T. cassava flour
1/4 c. collagen
1/2 tsp. baking soda, sifted
1/2 tsp. cinnamon

This is not a recipe to provide complete instruction on the Middle Eastern art of creating amazing Dolmas; instead, this is How To Make A Delicious and Wonderful Filling for about 150 grapeleaves. Cookbook Google can provide you with instructions for rolling the dolmas - I will just add to the great information online that you can use tender, young, wild grape leaves without blanching them first!

2 onions, diced small
2 tbsp. salt
1/4-1/2 cup olive oil

Sauté gently for about ten minutes. Add:

1 bunch scallions, minced
4 cloves garlic, minced
1 bunch parsley minced

This delectable dish is based on the recipe below, with changes made for our dietary requirements (I also used goat butter), and to make enough for six people! The cheese provides just enough salt, the butter makes the sauce creamy, the chicken is super tender, and the lemon gives everything a fantastic burst of flavor. YUM!!

https://www.howsweeteats.com/2009/10/chicken-romano-w-lemon-butter-sauce/

2 lbs (6) boneless skinless chicken thighs
3 jumbo eggs
1 cup finely-grated Romano cheese
1/3-1/2 c. Cassava flour
3 T olive oil
2/3 c white wine
1/2 stick butter

I recently discovered an amazing blogger, and adapted this waffle recipe from one of hers: https://eatbeautiful.net/2017/07/09/cassava-flour-sourdough-waffles-grai...

2.5 c. cassava flour
2 c. brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
1 tsp. salt
2/3 c. avocado oil
10 large eggs
1/2 c. water

1 tsp. baking soda
1 tbsp. honey (for better browning)

This came out much better than I thought it would - the peaches kept their shape, the "gravy" was neither too thick nor too thin, the peaches didn't require peeling nor sweetener, and this recipe made delicious and generous servings for six people. The cobbler can be cooked in a regular oven, but you'd have to adjust the temperature and timing - maybe 350f would work, but don't cook it nearly as long (maybe 45 mins), and be careful not to let the bottom scorch. You probably wouldn't need to cover the pan in a regular oven, either.