• In a large bowl, combine the dry ingredients and blend well
• Add the wet ingredients and mix until batter is thick and smooth
• Fold in the Blueberries
• Heat Waffle Iron and brush with coconut or olive oil
• Cook waffle to your likeness- we prefer crispier waffles

• Preheat oven to 425 F
• Cook chicken thoroughly in a pan (I like to use a 9" cast iron skillet to cook the entire dish)
• Remove chicken and dice into bite sized chunks
• Dice carrots, celery, shallots and potatoes into small pieces
• Add Chicken, vegetables, spices and seasoning to the skillet
• Mix milk and paleo flour in a small bowl and whisk well.
• Add milk to skillet and stir ingredients together.
• Let the skillet sit on medium-low heat while you prepare the topping.

Topping:

• In a large bowl combine Paleo Flour, sea salt, and Baking Powder, mix until well combined.
• Melt Oil or butter and add it to the flour, stir well.
• Add Honey and Milk to the better and stir until batter is smooth and thick
• Remove skillet from heat and gently spread topping on the chicken mixture. Use a wooden spatula to spread the topping, don’t press it down too much.
• Bake 425 for 20 minutes or until the topping is a golden brown color. (if the breading doesn’t cover the whole chicken mixture, place a sheet pan on the bottom rack of your oven to catch any overflow)
• Let the Pot Pie rest 10 minutes before serving. The longer it rests, the thicker the filing will become.

• Preheat oven to 350 degrees 
  
• Combine all of the ingredients (except walnuts and chocolate chips) into a mixer or blender.
• Mix everything until smooth. 
• Gently stir in the walnuts and chocolate chips
• Pour batter into a well greased loaf pan or muffin pan. Smooth batter evenly into the pan. 
• Place pan in the oven for 40 minutes until a knife comes out clean. Let the bread cool completely and serve. 

• Combine all the ingredients (except chocolate chips) in a bowl. Blend until smooth. Batter will be like PB texture, not too dry but not too wet.
• Add chocolate chips or walnuts
• Mix well and scrape into an 8x8 pan. I use a silicone baking dish for easy removal and I don’t have to spray it with added oils.
• Bake 350 for 15 minutes.
• Let cool and enjoy warm. These are best warm but you can save for up to 3 days in an air tight container. 

• Pour Cacao Butter in a saucepan and melt on low heat
• Remove from heat, add cacao powder and whisk until smooth
• Add syrup, Vanilla and CBD, whisk until well blended
• Pour chocolate into molds (or onto a parchment paper lined tray)
• Place chocolate into the fridge for 2+ hours 
• Remove chocolates from the molds
• Eat a little chocolate when you are feeling anxious or need to relax and sleep. 

• In a skillet add chicken and 1/2 C. Vegetable broth
• Cook chicken until cooked through
• Add shrimp and cook until shrimp turn pink
• In a sauce pan, combine vegetable broth, Coconut Aminos, Rice Vinegar, coconut sugar and sesame oil. Stir on medium heat until it gently boils
• Chop the broccoli florets of the stem and add them to the chicken and shrimp
• Slice the pepper into thin strips and add to the chicken and shrimp
• Pour sauce mixture into chicken and shrimp mixture, turn on high and bring to a boil for 2 minutes. Reduce heat and serve with cauliflower rice. 

Muffin Batter

• Preheat oven to 350 degrees 
• Combine dry ingredients in a bowl and mix until combined
• Add Eggs one at a time and mix until completely blended.
• Pour the milk and vanilla into the batter and stir until mixed well.
• Line a muffin tray with baking cups (I prefer silicon baking cups)
• Scoop batter into cups, about 3/4 full, set aside and make topping.

Muffin topping

• Melt coconut oil (or butter) and add the cinnamon, sugar and walnuts, gently stir with a spoon until nuts are coated. 
• Spoon about 1 tsp. of topping on each muffin.
• Place in the oven and bake for 18 minutes or until the top turns golden and the muffins are cooked through. (You can insert and remove a toothpick to see if batter is cooked) 

Icing

• While the muffins are baking, make the icing.
• Get a can of cold coconut milk out of the refrigerator and open the lid. Scoop the top layer of thick cream off the top and place it in a bowl. (you can put the milk part back in the fridge and use it later)
• Add cinnamon and syrup to the cream and stir well with a spoon

Putting it all together

• Once muffins are finished, let them cool for a minute. Then remove them from the baking cups and place them on a large plate close together. 
• Take your icing and start spooning it evenly over the muffins as evenly as you can. The icing will begin to melt over the warm muffins so use your spoon to make sure all the muffins get the desired amount of icing. 
• ANNNNND Devour!

• Bring water to a boil and add sugar, stir until dissolved
• Turn off heat and add all the tea bags to the sugar water and let the water come to room temperature. 
• Rinse your brewing jar (a spouted jar is ideal for pouring it our into jars later) in Apple Cider Vinegar (ACV)
• Remove the tea bags once the tea is cooled. (I like to give them a good squeeze before pitching them) 
• Add starter tea to the mixture
• Peel and dice the dragonfruit, add it gently to the tea mixture
• Add some room temperature clean water into the rest of the brewing jar until the jar is filled up *Optional and can vary on the jar you use. This will mute the flavors a bit, but my husband likes a smoother brew
• Rinse your hands in ACV and place the scoby very gently into the tea brew
• Cover the jar with a paper towel and rubber band or lid. (I find the paper towel method prevents smell and contamination).
• Let the brew ferment for 2 weeks and then pour into desired containers and enjoy.