Check out These 7 Mouth-Watering Recipes from my Course on CreativeLIVE! (2024)

Author: Alyson Bridge

Recipe type: Breakfast

Serves: 4

Ingredients

• 1 medium sweet potato
• 4 fried eggs
• 4 slices of bacon, cooked and cut in half
• 4 slices of cheese (optional)
• greens
• 4 tablespoons duck fat (you can also use lard, butter, ghee, coconut oil, or beef tallow)
• Salt and pepper

Instructions

1. Preheat oven to 400°F. Scoop duck fat on a baking sheet and melt in the oven as it's preheating. Remove from the oven once the fat is melted.
2. Slice sweet potato into thin slices, about ⅛" to ¼" thick. Bring a pot half full of water to a boil. Place sweet potato slices in the pot and boil for 5 minutes. Remove slices from the water, and dry between paper towels to remove most of the moisture.
3. Coat both sides of eat sweet potato slice with melted duck fat, lightly salt, and evenly space on the baking sheet. Bake until the bottom browns, about 18 minutes, flip each sweet potato slice, and bake until the other side is browned, about 10 minutes.
4. Place a slice of sweet potato on a place, top with a fried egg, two bacon strip halves, cheese (if using), and greens. Top with another sweet potato slice and salt and pepper the top. Serve immediately.

Author: Alyson Bridge

Recipe type: Main

Serves: 2

Ingredients

Sirloin Steak

• 2 sirloin steaks
• duck fat, melted
• salt and pepper

Shiitake Mushrooms

• 2 cups shiitake mushrooms, sliced, stems removed
• 1 tablespoon duck fat
• 1 shallot, diced
• 2 garlic cloves, minced
• Himalayan salt

Sweet Potato Mash

• 1 medium Japanese sweet potato
• 1 tablespoon duck fat
• Himalayan salt

Instructions

Sweet Potato Mash

1. Preheat oven to 400°F. Wrap sweet potato in foil and stick in the oven. Allow to cook for 45 minutes to an hour, until fork tender.
2. Remove from oven, and allow to cool. Remove skin, and place potato in a bowl with duck fat. Mix with a fork until thoroughly mashed. Salt to taste.

Shiitake Mushrooms

1. Heat 1 tablespoon duck fat in a skillet over medium-high heat. Add shallots and minced garlic. Cook 1-2 minutes, until browned. Reduce heat to medium and add shiitake mushrooms. Cook, stirring occasionally, until tender, about 5-7 minutes. Salt to taste.

Sirloin Steak

1. Smother both sides of each steak with melted duck fat, and season with salt and pepper.
2. Heat a skillet over medium-hight heat. Add steaks and cook until browned, about 5-6 minutes per side (for medium-rare).
3. Remove from heat and transfer steaks to a cutting board. Allow to rest for 5 minutes. Slice thin. Serve with shiitake mushrooms and mashed sweet potato.
4. Devour.

Author: Alyson Bridge

Recipe type: Main

Cuisine: Italian

Serves: 2-3

Ingredients

Crust

• 1½ cups almond flour
• ¼ cup golden flaxseed meal
• ½ teaspoon baking powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 teaspoon salt
• dash of cayenne
• 6 Tablespoons olive oil
• egg
• ¼ cup water
• 1 teaspoon honey

Marinara Sauce (or use store-bought marinara)

• 5 medium tomatoes, cored and coarsely chopped
• 1 garlic clove, minced
• ¼ cup onion, finely chopped
• 1 teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoons fresh parsley, chopped
• 1 bay leaf
• ¼ cup red wine (optional)

Toppings

• cheese (optional)
• sauteed onions
• sauteed shallot
• sauteed garlic slices
• tomato, chopped
• olives, diced
• bell peppers, sliced
• fresh basil
• Himalayan salt

Instructions

Marinara

1. Combine tomato, minced garlic, and onion in a saucepan. Bring to a boil. Reduce heat to medium-low and continue to cook for 30 minutes, uncovered, stirring frequently.
2. Add oregano, salt, black pepper, fresh parsley, bay leaf, and red wine. Continue to cook, stirring often for 30 minutes.
3. Remove bay leaf, and set aside.

Pizza

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Whisk together almond flour, flax seed meal, baking powder, onion powder, garlic powder, pepper, salt and cayenne in a bowl. Pour in olive oil and crack in egg. Mix with hands until well incorporated.
3. In a small bowl, mix water and honey together. Pour into almond flour mixture, and mix until combined. Allow to sit for 10 minutes.
4. Place dough on prepared baking sheet and flatten with hands into the shape of a small-medium size pizza. Bake in the oven for 15 minutes.
5. Remove from oven. Loosen crust from parchment paper using a spatula.
6. Top with marinara sauce and cheese (if using). Evenly distribute sauteed onion, sauteed shallots, sauteed garlic slices, chopped tomatoes, diced olives, bell pepper slices and basil over the top. Sprinkle with salt.
7. Bake in the oven for 15 more minutes, or until cheese is melted and veggies are cooked. Remove from the oven. Transfer pizza to a serving plate (2 spatulas work well for this), cut, and serve. You can also add more fresh basil to the pizza.

Author: Abel James

Recipe type: Breakfast

Serves: 4

Ingredients

• 2 tablespoons almond butter
• 1 cup almond flour
• 3 eggs
• ¼ cup canned pumpkin
• ¼ cup sliced strawberries
• 1 tablespoon coconut oil, plus more for the pan
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 tablespoons blackstrap molasses

Instructions

1. Mix all ingredients (except for strawberries) together in bowl. If the mixture is too thin, add almond flour to achieve desired consistency.
2. Heat coconut oil or butter in a skillet over medium-high heat. Spoon batter into pan and place several slices of strawberries onto each pancake while still wet.
3. Cook until the edges start to dry and the middle slightly bubbles, then flip and cook until lightly brown. Top with whipped cream (or coconut creme), real maple syrup, raw honey, or blackstrap molasses.

Author: Alyson Bridge

Recipe type: Breakfast

Serves: 12

Ingredients

• ½ cup coconut flour
• ½ cup almond flour
• ½ teaspoon baking powder
• ¼ cup arrowroot flour (optional - if omitting, replace with ¼ cup almond flour)
• ½ teaspoon freshly ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup coconut palm sugar, plus more for coating
• 2 tablespoons molasses
• ½ cup apple cider
• 1 egg
• 2 tablespoons coconut oil, melted (plus more for greasing the pan)
• 2 tablespoons butter, melted (or lard)

Instructions

1. Preheat the oven to 350°F. Grease a mini doughnut pan with coconut oil.
2. In a bowl, combine coconut flour, almond flour, baking powder, arrowroot flour, nutmeg, cinnamon, salt, and ½ cup coconut palm sugar. Mix well and set aside.
3. In a large bowl, mix together molasses, apple cider, egg and coconut oil. Add dry mixture to the wet ingredients and stir until well combined. Spoon dough into prepared mini donut pan, and bake for 10-12 minutes or until golden brown.
4. Remove from oven, dip each doughnut in melted butter or lard, roll in coconut palm sugar or shredded coconut, and sprinkle with cinnamon. Serve warm.

Author: Alyson Bridge

Recipe type: Dessert

Serves: 6-8

Ingredients

• 5 granny smith apples, peeled, cored and sliced
• 2 cups brown rice flour
• ½ cup quinoa flour
• ⅓ cup arrowroot flour
• ½ teaspoon salt
• 1 teaspoon xanthum gum
• 2 teaspoons cinnamon, separated
• 1 cup butter, chilled and cut into chunks, plus ½ cup butter
• 2 tablespoons water, plus an additional 2 tablespoons of water
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 3 tablespoons almond flour
• ¾ cup coconut palm sugar
• ½ teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• 1 egg, lightly whipped

Instructions

1. Preheat oven to 350°F. Grease a pie pan with butter. Whisk brown rice flour, quinoa flour, arrowroot flour, salt, xanthum gum, and 1 teaspoon cinnamon in a bowl. Using hands, mix 1 cup chilled butter chunks into the flour mixture until it starts to become doughy. Add 2 tablespoons of water, lemon juice, and maple syrup and continue to mix with fingers. Cut dough in half. Press half of the dough into the bottom of the greased pie pan. Set the other half of the crust dough aside.
2. For the filling, melt ½ cup butter in a saucepan. Stir in 3 tablespoons almond flour, 2 tablespoons water, coconut palm sugar, 1 teaspoon cinnamon, nutmeg, and vanilla. Bring to a simmer. Reserve some of the sauce to pour over the crust right before baking. Take the main portion of the sauce and mix in a large bowl with the apple slices to coat them. Place apple mixture in the prepared crust, mounded slightly.
3. Flatten out the second half of the dough, and cut into 6 strips. Place 3 strips horizontally and 3 strips vertically over the apples. Brush the egg over the top of the crust. If remaining sauce has thickened, heat on the stove for a minute or two until liquid. Gently pour the remaining sauce over the top crust. Bake for 30-35 minutes. Cool and enjoy. I actually like this best after being in the refrigerator overnight.

Author: Alyson Bridge

Recipe type: Dessert

Serves: 24

Ingredients

• ½ cup almond flour
• 1 cup brown rice flour
• ½ cup arrowroot flour
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ¾ (1½ sticks) cup unsalted butter, softened
• 1 cup coconut palm sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips
• ½ cup dark chocolate chips (will be used right before baking the cookies)

Instructions

1. Whisk together almond flour, brown rice flour, arrowroot flour, baking soda, baking powder, and salt until well-combined. Set aside.
2. Use an electric mixer on medium speed to combine butter and coconut palm sugar. Mix in egg and vanilla. Stir dry ingredients into the wet mixture in ½ cup increments, incorporating thoroughly between each addition until combined. Fold ½ cup chocolate chips into batter. Cover bowl and refrigerate for 24-48 hours (this is a critical step in making the perfect cookie. If you’re craving a cookie now, make one or two, but refrigerate the rest of the dough for at least 24 hours before baking).
3. Preheat oven to 350°F. Grease a cookie sheet with butter.
4. Roll dough into golf ball sizes, and press a small handful of the remaining ½ cup chocolate chips into the top of each cookie dough ball. Place 6 on a sheet at a time to give them room to spread. Bake for 10-15 minutes until edges are golden brown. Keep dough in the fridge between batches.
5. Remove from oven and allow cookies cool. Eat ravenously.

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