These paleo carrot cake muffins are so delicious. The texture is just right and the flavor is well balanced between the sweet and savory ingredients. The end result is a hearty muffin. You can see the texture and the dimension the carrots add.

Using Avocado Oil Mayo from Primal Kitchen Foods, this chicken salad paleo, Whole30 and humans-with-taste-buds approved.

Paleo Pasta?! This pumpkin ravioli in herbed brown butter is the stuff dreams are made of! Using grain-free, primal ingredients, it is decadent without any junky ingredients!

Panera’s Cinnamon Crunch Bagels were once one of my all-time favorite things. But these days, I prefer to make my own treats. This Cinnamon Crunch Flatbread is a perfect little morning or afternoon treat, and is gluten-free, grain-free, nut-free, and Paleo friendly. Plus it’s quick and easy to throw together!

Red apple slices are wrapped in soft, browned-butter dough, filled with fall spices and baked for a tasty and impressive autumn dessert! They may look fancy, but they aren't that difficult to make. Adding just a touch of cloves to Primal Palate's Apple Pie Spice gives these pastries a chai-like flavor!

At this point I fear everything in a can but coconut milk, and I'm just avoiding that thought. There's even three coconut milk DIY recipes stored in my head, but the first recipe I attempted chugged up the coconut shreds to the top of the blender. I thought I messed up and just stored the concoction in my fridge to be resumed later. Later turned to a week later and by then it was sour to the immediate realization of my nose upon opening the bottle. My defiant mouth tried anyway and spat it out. I recently learned it lasts for about three days and you're supposed to strain out the shreds of coconut. With this confession you've been my priest and I can be cleansed of coconut sins. Thank you. I shall resume coconut milk making once the last three cans have been used. When it comes to ketchup I not only fear the bottled Heinz version, but also fear the cans of paste required in most recipes. I've already made an heirloom marinara, can free, but I recently wondered if ketchup was possible too. If it just involved the same concept of simmering out the water then of course it was possible. Ketchup is like marinara but you replace the water with vinegar. Then I found this fabulous recipe and grew very excited. I didn't female hulk from the bliss, but there was definitely some magic beanstalks forming into lightbulbs. Slow cooker ketchup was already on the Internet and I didn't have to guess my blissing way into failed attempts. Even more enticing: This recipe could be so easily turned to fall with pumpkin spice! What you really want in your mouth is that taste of vinegar fondling tomatoes for hours and hours. Then you reach ultimate tomato vinegar mating bliss. Cinnamon, allspice, cloves and nutmeg only enhance the earthy essence of tomatoes. All of these spices are packed with nutrients we need to build our immune systems and fight the Fall of sickness away. This ketchup makes amazing meatloaf (recently discovered) and can easily be used for parsnip chips or tofu french fries, avocado fries or mixed into guacamole or just let your mind run free in ketchup possibility. If you run out of time in the day and want to fall asleep after a deep massage with a homemade massage bar, then you can pour the ketchup into a vessel, I used a cake pan, and resume the next morning. There are several ways to make this mouthblissing ketchup depending on mouth and time desires.

This cake is a fall favorite recreated gluten, grain, and refined sugar free! This will make a delicious addition to your thanksgiving table! It goes nice with my Dairy Free Maple Frosting or a grass-fed cream cheese frosting! Enjoy!

This easy cake is perfect for breakfast or dessert.

Paired with your favorite cup of java, this Caramel Pumpkin Pie Coffee Cake is the perfect treat to cozy up with on a chilly fall day.

Whether it’s a Thanksgiving turkey or Christmas ham, my favorite side dish during the holidays is always carrot soufflé. I’ve adapted this recipe from my husband’s grandmother after finding out her soufflé contained flour and loads of refined sugar. The honey and brown butter still make this soufflé a decadent side dish, but who doesn’t love a little extra decadence during the holidays? Try this primal carrot soufflé at your next holiday meal.

I am so thrilled to share with you the best holiday recipe I have come up with this year – Pumpkin Spice Cake with Gingersnap Crust! While I don’t endorse eating treats very often on the autoimmune protocol, I think that everyone needs a compliant dessert recipe they can share with their family and friends during the holidays. Since I have stopped eating sugar, I find that I am very sensitive to it, so in the development of this recipe my family and friends got to eat a lot of cake – and they all loved it! One of the things I have learned since writing my book and providing so many recipes here on my blog is how many people are sensitive to coconut! Last year, I posted my Coconut-Raspberry “Cheesecake” – and although it was a big hit in the blogosphere, I got a ton of emails from people requesting that I come up with a coconut-free recipe. Well, here it is, guys – and let me tell you, it is a good one! A couple of tips before you get started: Arrowroot powder is much cheaper if you can find it in 20oz bags instead of the little jars they sell in the spice department. You can purchase online here, or ask for it at your local grocery. Next, you can make the cake with fresh roasted pumpkin or the canned variety, just make sure that the cans are BPA-free and have no other ingredients (like thickeners or spices). To cook the pumpkin, slice in half, remove the seeds, and cook for 60-90 minutes at 400 degrees. I find that a 2 1/2 pound pie pumpkin yields about 3 cups of puree. Lastly, the secret ingredient here, instead of coconut is lard. I recommend rendering your own, from a pastured source of leaf lard – here is a tutorial if you have never done it before. I have made this cake using both coconut oil and lard, and it tastes good both ways – but my family and I both prefer the lard version. Enjoy, and please let me know if this allergy-friendly cake is a hit with your family this holiday season!

This healthy cake is made with Granny Smith apples, nuts, 100% unsweetened cocoa powder, coconut flour and a few other really good-for-you ingredients that will satisfy that desire for sweetness without really overdoing it on the sugar. Gluten-free, Paleo, 21DSD friendly.

This flavorful cake uses freshly grated apple and several layers of cinnamon and coconut sugar to bring happiness to all in the fall season.

Unlike most breakfast cakes and pastries, this breakfast cake is made with all natural ingredients that contain beneficial nutrients to fuel your body. This will energize you while making your taste buds pretty happy.

Fresh and juicy, this cake will satisfy any sweet crave!

I found the recipe for this Cranberry-Pineapple upside-down Cake and decided to take the idea of the recipe but completely recreate it with different, healthier ingredients. Instead of regular flour, I used coconut and used honey instead of refined sugar along with many other changes I also subbed in lemon zest for the pineapple and decided to top off the cake with Homemade lemon curd! This Cake is perfect for Christmas morning breakfast, dessert, or an anytime snack!

This Paleo Mango Coconut Coffee Cake is bursting with Tropical Flavors and is super easy to make!

Addictive, flavorful, real ingredient caramel swirled chocolate squares.

These little bites of chocolate donuts make a fun and delicious treat for breakfast!

A Healthy Dessert For Coffee Lovers! Paleo Espresso Macaroon Muffins. These muffins are light in texture with a decadent taste. Easy to make with simple ingredients like ground almonds, coconut flour, coconut sugar, ground espresso, and egg whites. Taste like macaroon but in muffins form!