#savorthebite

Savor these delectable gluten-free, Paleo, and AIP glazed cinnamon donuts! Any time of day, they're ideal as a guilt-free treat.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/2 tsp baking soda. 1/4 tsp sea salt. 2 tsp ground cinnamon. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 2 tbsp coconut milk. 2 tsp vanilla extract. For the Glaze:. 1/4 cup coconut butter, melted. 2 tbsp maple syrup. 1/2 tsp vanilla extract.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Almond flour, coconut flour, arrowroot flour, baking soda, salt, and cinnamon should all be combined in a big bowl. Melted coconut oil, maple syrup, coconut milk, and vanilla extract should all be combined in a separate bowl. Mix the dry ingredients thoroughly after adding the wet ingredients. Spoon about two thirds of the batter into each mold in the donut pan that has been prepared. When a toothpick inserted into the center comes out clean, bake for 18 to 20 minutes, or until golden brown. After a few minutes of cooling in the pan, move the donuts to a wire rack to finish cooling. Blend together vanilla extract, maple syrup, and melted coconut butter to make the glaze. Re-position the cooled donuts on the wire rack to set after dipping them in the glaze and letting any excess drip off. If desired, top with more cinnamon. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Savor a delicious filet mignon dish that is Paleo-friendly, enhanced by the earthy and rich flavors of porcini compound butter. This dish is the ideal, filling supper for any kind of occasion.

Ingredients: 2 filet mignon steaks 6-8 oz each. 1/4 cup dried porcini mushrooms. 1/2 cup ghee or clarified butter. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. Salt and pepper to taste.

Instructions: Rehydrate the dried porcini mushrooms first. After putting them in a bowl with boiling water, cover it and let them soak for twenty minutes. After the mushrooms have rehydrated, drain and chop them finely. Heat a small saucepan over low heat to melt the ghee. Add the chopped porcini mushrooms and minced garlic. Fry for approximately five minutes, or until the garlic is aromatic and the mushrooms are soft. After turning off the heat, add the fresh rosemary to the saucepan and season with salt and pepper to taste. Give the porcini compound butter a few minutes to cool. Set the temperature of your grill or grill pan to high while the compound butter cools. Use salt and pepper to season the filet mignon steaks. For medium-rare, grill the filet mignon steaks for 34 minutes on each side; adjust cooking time to desired doneness. Before serving, take the steaks off the grill and give them some time to rest. Place a large dollop of the porcini compound butter on top of each filet mignon steak and let it melt and infuse the meat with flavor. Savor your Filet Mignon on the Paleo diet with Porcini Compound Butter!

Prep Time: 30 minutes

Cook Time: 10 minutes

Savor the flavors of a curry with a creamy coconut base and soft chicken pieces. This Paleo-compliant, Keto-friendly recipe is full of flavorful spices and makes a filling supper.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1 can 14 oz coconut milk. 2 tablespoons coconut oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons curry powder. 1 teaspoon turmeric powder. 1/2 teaspoon cayenne pepper adjust to taste. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Coconut oil should be heated over medium-high heat in a big skillet. Add the chopped onion and saut for 34 minutes, or until it becomes translucent. Add the grated ginger and minced garlic, and saut for an additional one to two minutes, or until fragrant. Cook the chicken pieces in the skillet for about five minutes, or until they begin to brown. After evenly coating the chicken, sprinkle it with curry powder, turmeric, and cayenne pepper, stirring to mix it in. Add the coconut milk can and season to taste with salt and pepper. Mix everything together. For 15 to 20 minutes, or until the chicken is thoroughly cooked and the sauce has thickened, reduce heat to low, cover, and simmer. Garnish with fresh cilantro leaves and serve hot. Savor your Curry Coconut Sauce and Paleo Keto Chicken Curry!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the ultimate burger experience with Tyler Florence's mouthwatering creation. These juicy, cheese-topped burgers are loaded with flavor and accompanied by a zesty burger sauce, making them a crowd-pleaser at any cookout or gathering.

Ingredients: 1 1/2 pounds ground beef 80% lean. Kosher salt and freshly ground black pepper. 4 hamburger buns. 4 slices of cheddar cheese. 1/2 cup mayonnaise. 2 tablespoons ketchup. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/2 teaspoon hot sauce. 1/2 red onion, thinly sliced. 4 lettuce leaves. 4 tomato slices. 8 slices of cooked bacon.

Instructions: Get your grill ready for high heat. Separate the ground beef into four equal parts and shape them into burger patties while the grill heats up. Add a lot of kosher salt and freshly ground black pepper to each patty. Put the burger patties on a hot grill and cook them for three to four minutes on each side for medium-rare. If you like your burgers more done, cook them for longer. Add a slice of cheddar cheese to top of each patty in the last minute of cooking to melt it. For the burgers, split the buns in half and toast them on the grill until they are just barely browned. Combine the ketchup, Dijon mustard, Worcestershire sauce, and hot sauce in a small bowl. This will make the burger sauce. Spread a lot of the burger sauce on the bottom half of each toasted bun before putting the burgers together. On top of the sauce, put a lettuce leaf and a tomato slice. When the burger patties are done, put them on the buns that have been prepared. On top of each patty, put two pieces of cooked bacon and a few thin slices of red onion. Add the top half of the bun to finish. Feel free to serve right away with your favorite sides and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes