Recipe courtesy of Sonia Nikolic
and Restorative Cuisine

Is it Friday, Monday, Wednesday, I dunno… either way seems like a good day to make some paleo bagels. I’ve tried to put jeans on a few times a week but who am I kidding, why do I even bother?!
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These bagels will make you feel like you actually went to the bagel shop, put on real pants, and stood in a long line RIGHT NEXT to other people. I miss those days SO MUCH. Looking for cinnamon and raisin bagels? Everything? You can turn these into anything.
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These bagels are gluten-free and dairy-free with the option to make them nut-free. Hope you’re all doing well!
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I consider bagels to be the equivalent to pizza but for breakfast. They’re addictive and you can never get sick of it. The added bonus is that you can have them savory or sweet! Going paleo I though these were one of the foods I’d never eat again. Boy was I wrong, I eat them way more frequently now than ever before.

These bagels are so awesome to have on hand on a busy week day morning. It’s the perfect grab and go breakfast. Whip these up on Sunday and you’re set for the whole week. Double the batch if you’re feeding a few people. 

My favorite part about these is that you don’t have to boil them and then bake which adds a whole extra step. I need things that are simple to make and these are it!

NUT-FREE OPTION You can make these nut-free by swapping out the almond flour with 1/2 cup arrowroot flour. This is a great option if you send your kids with these to school in a nut-free environment.

TOPPINGS Everything bagels are my all time favorite. Trader Joe’s sells a mix called Everything but the Bagel and it’s killer on these. Whatever you choose to top these with, add it to the bagel before putting them in the oven. It will stick to the bagel and get super crunchy. Here are some other options:

• Poppy Seeds
• Sesame Seeds
• Black Sesame Seeds
• Minced Dried Garlic
• Minced Dried Onion
• Flaked Sea Salt

Easy Gluten-Free Bagels (Paleo)Prep Time: 10 mins
Cook Time: 25 mins
Resting Time: 1 hr
Servings: 6
Ingredients

• 1/2 cup full fat coconut milk
• 2 tbsp finely ground golden flax seeds
• 1 1/2 tbsp honey
• 1 1/2 tbsp active dry yeast
• 1/2 cup almond flour
• 1/4 cup tapioca flour
• 3 tbsp coconut flour
• 3/4 cup arrowroot flour
• 4 eggs
• 1 tsp apple cider vinegar
• 1/4 cup coconut oil
• 1 1/2 tsp baking powder
• 1 tsp himalayan pink sea salt

Instructions

• Grind the flax seeds with a coffee grinder like this one.
• Warm the coconut milk to 110 F.
• With a hand mixer on low speed mix the coconut milk, flax seeds, honey, and yeast in a bowl. Let sit 4 to 5 minutes.
• Add the eggs, apple cider vinegar, and coconut oil to the bowl and mix until blended.
• Add the coconut flour, arrowroot flour, tapioca flour, almond flour, baking powder, and salt. Mix everything until fully incorporated. Cover bowl with a towel and let sit one hour.
• Preheat oven to 350 F. Once the dough has risen fill 7 of doughnut holes in this silicone pan. If desired sprinkle with dried minced garlic, dried minced onion, sesame seeds or poppy seeds. Bake for 20 to 25 minutes.
• Once golden let cool and store in airtight container in the fridge.

SERVING SUGGESTIONS Savory:

• avocado, sea salt, and garlic powder
• lox, capers, Kitehill dairy-free everything cream cheese
• scrambled eggs, sausage and dairy-free cheese
• Kitehill dairy-free cream cheese and cucumber slices with a dash of salt

Sweet:

• ghee and sliced strawberries 
• your favorite nut seed butter and fresh fruit, strawberries and bananas are definite winners
• ghee and honey
• coconut butter and fresh fruit

For easy peel eggs from Pat and Gary Griffin

1 to 6 eggs (hardly worth doing 1. No duh!) - We tried doing 9 at a time but they did not peel as easily
1 cup water
Trivet or steamer basket basket in the pot.
Secure lid on pot.
Close pressure real ease valve.
 
For hard boiled eggs;
Press EGG function button or
Press PRESSURE COOK, normal/low, 5 minutes Use NATURAL RELEASE (takes about 20 minutes)
 
Release lid, put eggs in cool water for a minute or so, and peel.

From Hebe Garcia​
​Ingredients:  
3 good quality sausages, either beef or chicken.
1 Can of chickpeas
Olive oil
1 medium size shallot
5 Sweet Peppers (the small kind)
1 cup chopped cilantro 
2 tablespoons of capers
2-1/2 cups of Jasmine Rice
2-1/2 cups of chicken broth
1 cup of Spicy Arabiata Pomodoro Sauce ( or if you rather Tomato Basil)
Salt to taste
 
Procedure:
1. Slice sausage into preferred size rings, I cut mine about 1/2” thick. In a Cast Iron Skillet brown sausage on both sides, and set aside.
 
2. Chop shallot, sweet peppers and cilantro. Sauté with a bit of Olive oil (I use my InstaPot as I find it works best for rice at High Altitude) until shallot is translucent.
 
3. Add sausage, chickpeas, capers and rice, and stir to mix everything well. 
 
4. Add Arabiata sauce, chicken broth and salt to taste. Cancel sauté setting on InstaPot, close lid and set to Rice Normal setting. Enjoy 😊 

image courtesy of Maggie Elliot

One does not have to be pregnant to enjoy eating and benefitting from this healthy meatloaf.  It is so very delicious.  One of my daughters came across this recipe while she was pregnant.  A celebrity pregnant at the same time (she does not remember who) touted the benefits of eating this meatloaf.  My daughter raved about it, so I tried it.  Both pregnant ladies were right.  Delicious cold as well as hot.  One could add other ingredients such as minced carrots to augment its long list of vitamins and minerals.
 
EnJOY​

The quantities of this dense meatloaf are up to the cook; this is just a guideline.  This nutritious meatloaf—providing folic acid, calcium, protein and, thanks to the oatmeal:  minerals, e.g., potassium, iron, and zinc, along with fiber and antioxidants—is almost better cold than hot for sandwiches.  ​

​The watercress is starting to appear!
Please learn and know the difference between watercress and water hemlock.
Cashews   1 cup   soak them for 1/2 or an hour. 
Olive oil or coconut oil
Onion 1 coarsely chopped.
Lots of clean washed watercress,
salt 
toasted sesame seeds and salt ground together for topping,
green onion for topping
 
Saute the onions till translucent then add the water cress til it is well wilted, let cool. 
 
Put the cashews and water in a blender on high to make the cream, add a bit of salt.
Blend the onion, watercress, and cashew cream.
Serve hot or cold as you like it, sprinkling chopped green onions and sesame salt on top.
 
Stay safe, happy and in solidarity with life
Scott Markman

​​Chicken breasts with sun dried tomatoes. Boneless, skinless chicken breasts (as many as you want), 2 cloves garlic 3 tbs olive oil, sun dried tomatoes ( as many as you want). Drizzle oil in casserole dish, sprinkle crushed garlic over oil. Add chicken breasts sprinkled with salt, pepper and garlic. Add tomatoes which have been soaked in warm water. Drizzle a little more olive oil over all. Cover and bake @350 for about 45 min. depending on # of breasts. When chicken is tender, remove from oven. Serve on pasta and sprinkle with parmesan cheese. Delicious!

​Get a big pot of water going and add whatever you have.
Simmer and Enjoy.
​From Iren Schio