Crushed Potatoes with Basil

Prep: 10 min. • Cook: 30 min. • Serves: 4

28 oz. “2 bite” Potato Inspirations™ potatoes

6 cloves garlic, minced

⅓ c. fresh basil leaves (stems discarded) or 5 ½ tsp. dried basil

¼ c. olive oil

½ tsp. salt

½ tsp. black pepper

Preheat the oven to 400-degrees. Roast potatoes, skin on, for approximately 30 minutes, or until cooked throughout and crispy on the outside.
When done, remove from oven and crush each potato with a fork to break the skin and flatten the potato.
In a large bowl, mix garlic, basil, olive oil, salt and pepper. Add the roasted, crushed potatoes and toss to coat. Serve warm.


Crescent Wrapped Brie

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 

1 round (8 oz) Brie cheese 

1 egg, beaten

 Get Ingredients


1 Heat oven to 350°F.

2 If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.

3 Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.

4 Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

5 Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

Crockpot Buffalo Chicken Meatballs 

Serves 15-18 Meatballs
Crockpot Buffalo Chicken Meatballs recipe has the perfect amount of buffalo kick with our tailored-to-your-taste buffalo sauce. It’s the perfect appetizer for any event. (Gluten-Free & Dairy-Free)

Prep Time: 15 min
Cook Time: 2 hr, 30

1 pound ground chicken
1/4 cup onion, finely diced
1 egg
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 Tablespoons cornmeal
2-3 cups of our homemade buffalo sauce

Preheat oven to 400 degrees F
Line baking sheet with parchment paper
Mix together ground chicken, onion, egg, onion powder, garlic powder, cornmeal.
Form mixture into meatballs and place onto parchment line baking sheet.
Bake for 15-20 Minutes
Coat bottom of crockpot with 1/2 cup buffalo sauce
Place just baked meatballs into crockpot. Pour remaining buffalo sauce over meatballs.
Cook on for at least 2-3 hours.

Homemade Buffalo Sauce Recipe

How to make it at home with 4 simple ingredients that you probably already have on hand! In no time you’ll have homemade buffalo sauce coating your favorite chicken wings. {Gluten-Free, Dairy-Free, Vegetarian & Vegan}

1 cup Franks red hot sauce
1/2 cup white vinegar
1 1/2 Tablespoons paprika
1/2 Tablespoon garlic powder

Whisk together hot sauce, vinegar, paprika, and garlic.
Store in an airtight container in the refrigerator, shaking the sauce to mix together before using.
Stores in the fridge up to 3-4 weeks.

Paleo Pie Crust

Serves:1pie crust

2 cups blanched almond flour (not almond meal)

¼ teaspoon celtic sea salt

2 tablespoons coconut oil, room temperature

1 large egg


Place flour and salt in food processor and pulse briefly

Add coconut oil and egg and pulse until mixture forms a ball

Press dough into a 9 1/2-inch glass pie dish

Bake at 350° for 8-12 minutes

Healthy Pumpkin Chocolate Chip Bread
Incredibly moist pumpkin chocolate chip bread that tastes like fall. With lots of warm spices, chocolate, and oats, this is the best healthy pumpkin bread!

YIELD: 1 9×5-inch loaf TOTAL TIME: 1 hour, plus cooling time

1 1/3 cups whole wheat pastry flour or white whole wheat flour

1 cup old fashioned rolled oats, plus additional 1-2 tablespoons for sprinkling on top

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground all spice

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

2 large eggs

1/2 cup lightly packed brown sugar

2 tablespoons melted and cooled coconut oil, light olive oil, or canola oil

1/3 cup, plus 1 1/2 tablespoons non-fat milk, unsweetened almond milk, or unsweetened soymilk

1 1/4 cups unsweetened pumpkin puree (NOT pumpkin pie mix)

2/3 cup dark chocolate chips (I love Ghirardelli), plus additional for sprinkling on top


Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9×5-inch baking pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside.

In a large, separate bowl, beat together the eggs, brown sugar, and oil on medium speed until combined. Add the milk and pumpkin and beat again until evenly combined. Add the dry ingredients, then gently stir them in by hand, just until combined. Do not over mix. Fold in the chocolate chips.

Pour the batter into the prepared pan. Smooth the top, then sprinkle with oats and chocolate chips. Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack, then let the bread cool in the pan for 10 minutes. Gently turn the loaf out onto the rack to cool completely.

Store leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator. It can be frozen, wrapped tightly and placed in a ziptop bag, for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature prior to serving.

You will have a small amount of pumpkin leftover. Try it mixed into oatmeal with a bit of maple syrup, cinnamon, and pecans or walnuts for a lovely fall breakfast.

Dr. Axe’s Coconut Macaroons Recipe

Total Time: 20 minutesServes: 48 macaroons
3 cups coconut flakes

½ cup honey

1 tablespoon vanilla extract

6 egg whites

¼ teaspoon sea salt

Preheat oven to 350 F.

In a large mixing bowl, add coconut flakes, honey and vanilla.

In a separate mixing bowl, whisk with electric handheld mixer egg whites and sea salt until peaks form in the eggs.

Fold in egg whites with coconut flake mixture.

Drop batter on to parchment paper on cookie sheet.

Bake for 10 to 15 mins until lightly browned.

Mmmmmm … looks delich’

Coquito | Puerto Rican Coconut Nog
Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Christmas means it’s time for coquito! Coquito is a rich creamy coconut and rum drink that is served in Puerto Rico for Christmas.

Author: Meseidy

Serves: 6


1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

2 cups (1 15 oz can) cream of coconut (like Coco Lopez)

¼ tsp cinnamon

⅛ tsp nutmeg

1 tsp vanilla

1½ cup white rum

cinnamon sticks for garnish


Mix all ingredients in a blender at high speed. Refrigerate for a couple of hours. Shake well before serving. Serve cold in a small glass. Garnish with cinnamon stick.

Curried Butternut Squash Soup {Slow Cooker}

Author: Little Spice Jar
Prep time: 15 mins

Cook time: 4 hours

Total time: 4 hours 15 mins

Serves: 6 servings

Smooth, creamy, and super comforting curried Butternut Squash Soup made in the slow cooker. Granny smith apples, onions, and carrots give this soup such a nice well rounded flavor. A hint of cream makes it so comforting and luxurious!


2 – 2 ¼ pounds butternut squash, chopped into small chunks

1 large yellow onion, diced

2 granny smith apples, diced

2 carrots, cut into chunks

2 tablespoons light brown sugar

1 tablespoon salt

1 teaspoon black pepper

2 bay leaves

1 tablespoon curry powder (mild or hot and more to taste)

¼ teaspoon cinnamon powder

1 teaspoon fresh minced ginger

1 tablespoon minced garlic

2 cups vegetables (or chicken) broth

½ cup heavy cream


Spray a 7-8 quart dutch oven with nonstick cooking spray. Add the butternut squash, onions, apples, carrots, sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and vegetable broth. Allow the soup to cook on the low heat setting for 7-8 hours or on the high heat setting for 4-5 hours.

The butternut squash is done when you can easily pierce it with a fork. Using an emersion blender, or by pouring the soup in batches into a blender, blend the soup. Make sure to cover the lid with a towel and press down if using a regular blender.

Stir in the cream and adjust the curry powder, salt, and pepper to your liking. Serve warm with garlic toast or saltine crackers.

Dr. Axe’s Thai Coconut Chicken Soup

Total Time: 50 minutes
Serves: 6–8


4 cups low-sodium chicken broth
2 stalks lemongrass, cut in half and smashed
1 medium knob of ginger, peeled and coarsely chopped
1–2 bird’s eye chili peppers, optional
three 13.5-ounce cans coconut milk
one 4-ounce jar Thai red curry paste
2 tablespoons grass-fed butter or coconut oil
2 pounds boneless skinless chicken thighs, chopped
2 red onions, chopped
2 large Japanese sweet potatoes, diced
1 head broccoli, chopped
one 13.5-ounce can bamboo shoots, drained
1 bunch scallions, chopped
juice of two limes

In a large pot or dutch oven, bring the broth, lemongrass, ginger, and optional chili peppers to a boil over medium-high heat. Decrease heat to medium-low and simmer while you prepare the rest of the ingredients.
In a medium pot, heat the coconut milk to a low boil over medium-high heat. Add the red curry paste and whisk to combine until smooth and fully incorporated. Turn off heat and set aside.
In a large skillet, heat the butter or oil over medium heat. Once the butter is melted or the oil is shimmering, add the chicken thighs and cook for 5 minutes, stirring occasionally. Add the onions and sweet potatoes and cook 5 minutes more. Turn off heat and set aside.
Remove the lemongrass, ginger and chili peppers from the broth with a handled sieve or slotted spoon and discard.
Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Simmer for 10 minutes.
Turn off the heat and add the scallions and lime juice. Stir, cover and allow the soup to rest for 10 minutes to allow the flavors to marry.

Thai Roasted Cauliflower with Spicy Peanut Dipping Sauce

Yield: 8 servings as an appetizer
Tender chunks of roasted cauliflower with delicious thai flavors and a spicy dipping sauce. This easy low carb appetizer will keep you coming back for more.
Dipping Sauce:
1/2 cup warm water
1/4 cup peanut butter
1 tbsp apple cider vinegar
2 tsp coconut aminos or soy sauce
1 tsp fish sauce (Red Boat is sugar-free)
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp ground ginger
Roasted Cauliflower:
1 tsp coriander
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp ginger
1/4 tsp cayenne
1 large head cauliflower, cut into small florets
1/4 cup melted coconut oil
2 tsp fish sauce
Lime wedges for garnish
Dipping Sauce:
Combine water, peanut butter, vinegar, aminos or soy sauce, fish sauce, garlic, pepper flakes and ginger in a blender. Blend until smooth.
Roasted Cauliflower:
Preheat oven to 400F.
In a small bowl, combine coriander, cumin, garlic powder, ginger, and cayenne. Set aside.
In a large bowl, toss cauliflower florets with coconut oil and fish sauce. Add spice mixture and toss to coat.
Spread cauliflower in a single layer on a large baking sheet and roast 15 to 20 minutes, or until tender and beginning to brown.
Serve with lime wedges and peanut dipping sauce on the side.
Serves 8. Each serving has 4.33 g of carbs and 1.37 g of fiber. Total NET CARBS = 2.96 g.
Food energy: 123kcal Polyunsaturated fatty acids: 1.32g Total fat: 11.06g Calories from fat: 99 Cholesterol: — Carbohydrate: 4.33g Total dietary fiber: 1.37g Protein: 3.05g