Z's COCONUT GEMS

1)  In medium bowl mix together 3 Tablespoons coconut flour, 3 Tablespoons golden flaxseed meal, & 3/4 cup unsweetened coconut shreds.
2)  Melt 2 Tablespoons extra virgin coconut oil.  Add 1/2 teaspoon pure vanilla extract to oil.
3)  Add oil to mixture & combine.  Stir very well.
4)  Add desired amount of dried cranberries (prefer dried cranberries sweetened with apple juice) to the mixture.  One big handful? Mix well.
5)  Lay out piece of parchment paper on counter. (medium sized)
6)  With hands, firmly roll/mash mixture into cookie shapes.  Helps to make it round in your hand first, then smash on the parchment paper.  It's a little tricky, but just get them into fairly solid shapes on the parchment paper.
7)  Carefully lay parchment paper on large enough freezer safe plate for all the cookies.
8)  FREEZE the cookies for a couple hours, & keep stored in freezer.
NOTE:  THE COOKIES TASTE TOTALLY DIFFERENT ONCE FROZEN- they are not really good before they freeze for some reason.

Z's HOMEMADE SOUP

1)  Mix 4 eggs, 1 teaspoon salt, & 1/2 cup of coconut flour together.  Mix very well!
2)  Add one pound of ground WHITE TURKEY BREAST meat to mixture & mix very well!
3)  Form small 'meatballs' from the mixture.
4)  Cook the meatballs in 5 Tablespoons of extra virgin coconut oil.  I use a large stainless steel pan.  Gently stir them often, turning when necessary.  (Turkey seems to crumble more than beef)..  Cover the pan at intervals.  Remove from heat once fully cooked.
5)  In large pan, heat a 27 oz can of PURE CHICKEN BROTH.  (much better than turkey or beef broth).. It took me awhile to find literally pure chicken broth where chicken broth is the only ingredient listed.  I found a can of Bowman & Landes at Mustard Seed Market.
6)  Add washed chopped green onions (about half a bunch) and the juice from one large organic lemon to the broth.  Add himalayan sea salt to the broth to taste.  I like a lot.
7)  Add meatballs to the soup and serve.  Try like this first but you will more than likely want to add lots of nonfat PLAIN greek YOGURT(I love Chobani) (no starch) in the soup...it's sooooo good;)

SIMPLE CHICKEN OREGANO

Bake all natural chicken breasts marinated in oil of your choice with lots of fresh oregano covering the chicken.
Serve over lettuce with grapes or other fruit.  Salt to taste.

Z's ESCALLOPED CHICKEN SOUP OR SALAD

1)  Dip ~4 thin sliced all natural chicken breasts (~ one pound) in bowl with one big egg that's been mixed.
2)  Moderately cover egg dipped chicken breasts in coconut flour on both sides- lil challenging as coconut flour absorbs so much liquid quickly, but should be fine.. if crumbles form just add those on top.
3)  Stir fry the chicken in olive oil in a pan until fully cooked.  I use a sturdy metal spatula & chop the chicken into smaller bits as I'm cooking it.  Mix in chopped green onions(1/2 bunch or more) when chicken close to being done.
4)  Add can of unsweetened coconut milk to pan.  Add salt to taste.  I prefer a lot in this.  Remove from heat.
5)  Add lots of chopped celery to pan or wait and add after mixture cools if you want it crunchy.
6)  Now you can either eat it hot like soup, AND/OR you can wait and let it cool, refrigerate it, and then serve it on a bed of lettuce with diced strawberries and dried all natural blueberries (found some that are sweetened with apple juice or nothing added even better)..

TURKEYCAKES

Refer to beefcakes recipe.  Just substitute GROUND WHITE TURKEY BREAST MEAT (more $, but so much better than regular ground turkey and way healthier).
Also, may want to do cranberries and sage for flavors in the turkeycakes.

BEEFCAKE EGG SLAW

See the recipe for beefcakes.  This recipe is 2 eggs over easy on a bed of dry coleslaw with a beef muffin torn up on top.

BEEFCAKES

Preheat oven to 350 degrees F
1)  Brown 1/2 pound (or lil more) of grass fed beef & chopped green onions (about half a bunch or more) & remove from heat once fully cooked.
2)  Blend 3 eggs, 2 Tablespoons melted extra virgin coconut oil, generous 1/2 teaspoon salt in big bowl.
3)  Add 4 Tablespoons of coconut flour to bowl & MIX VERY WELL, so it's pretty smooth.
4)  Add 2-3 ripe chopped (gutted) tomatoes, a cup or two of cooked/boiled broccoli (drained well!) torn into small pieces, & the meat mixture to the big bowl.
note:  may substitute or omit tomato/broccoli..other ideas, cooked spinach, artichoke, fresh sage or oregano..)
5)  Mix all ingredients together well.
6)  Either grease cupcake pan (12 holders preferably) with ghee, or put 12 cupcake liners in cupcake holders.
7)  Spoon the mixture evenly into cupcake holders...I think they will be ~3/4 of way full on each one, maybe more?..
8)  Bake in oven for about 20 minutes at 350.  If needs to go longer, lower to 300..
9)  Let cool completely, as this makes it much easier to peel the beefcakes without having to scrape off stuck parts..still peel slowly.. same if you just cooked directly in cupcake pan.. that way when try to cut/remove will be easier..
10)  Enjoy!
Note:  other ideas for the beefcakes include serving them with chopped lettuce/salad and lil mayo.. may want to add cheese, melted or not.. or maybe unsweetened coconut shreds..