Tasty Paleo Cranberry Bread

No special introduction text is needed for this incredibly tasty desert! Bet no person on the earth not gonna like it.  See the ingredients needed and the instructions below. Enjoy it!


  • 3/4 cup coconut flour (this measurement only works with coconut flour)
  • 1/2 tsp of baking powder
  • 1 tsp of baking soda
  • pinch of sea salt
  • 1/4 tsp of cardamom
  • 1/2 tsp of cinnammon
  • 1/3 cup of honey or maple syrup  (OR 1/2 cup if you like it sweeter)
  • 6 large eggs (always at room temperature)
  • 1/3 cup of melted coconut oil
  • 1/2 tablespoon pure vanilla extract
  • 1/3 cup of freshly squeezed orange juice
  • the grated zest of one orange (it really elevates the flavor!)
  • 1 cup of fresh cranberries


  1. Preheat your oven to 350F & line a large loaf pan with parchment paper
  2. In a large bowl, combine & whisk all the dry ingredients together.
  3. In another bowl, combine the wet ingredients together and mix well. Integrate wet mix into the dry ingredient bowl.
  4. Fold in the cranberries & the orange zest
  5. Pour batter into the loaf pan, use a spatula to even out the top surface. I like to sprinkle a few cranberries directly on top. They will warm up, pop in the oven & make for a beautiful loaf. Added perk: your house will also smell great!
  6. If you have walnuts or raisins, you could also sprinkle them on top or fold them into the batter.
  7. Bake for about 50 mins or until center is cooked through. Insert a toothpick or knife into the center of the loaf to check for doneness.

Mini Garlic Toast Pizzas – Quick And Easy To Prep

Ingredients and Instructions needed :
  • frozen garlic toast
  • pizza sauce
  • shredded mozzarella cheese
  • toppings of your choice (optional)
  1. Bake the garlic toast according to the package directions, but pull it out of the oven about 2 minutes before it’s finished.

  2. Top the almost-done garlic toast with pizza sauce, cheese and the toppings of your choice (use the sauce very sparingly, otherwise the middle can get soggy).

  3. Place back in the oven on the broil setting for 2-4 minutes or until the cheese is bubbly and starts to brown.


If you’re looking for an easy side dish, look no further than these tasty Indian potatoes!

This dish is a powerhouse of flavors, and is delicious served as an appetizer or a side dish.Each potato gets coated with a combination of earthy, spicy and tangy spices , which makes this a crowd-pleasing starter. I serve these in a platter with cocktail picks on the side. No extra utensils needed.

They also pair really well with most Indian curries, lentils and meat dishes. And the best part is whether you make them in the Instant Pot, Oven or Air Fryer, they are ready in 30 minutes, most of which is hands-off cooking time.

BOMBAY POTATOES – Ingredients and Instructions

prep time: 5 MINUTES
cook time: 55 MINUTES
total time: 1 HOUR


  • 6 medium waxy potatoes, peeled and cut into bite-sized pieces
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon turmeric
  • 3 tablespoons vegetable oil
  • 2 teaspoons black mustard seed
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala


  1. Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a large pot along with 1 teaspoon of the salt, turmeric, and enough water to cover by one inch. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain the potatoes from the water and transfer to a large bowl.
  2. Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with potatoes. Transfer the potatoes to a foil-lined rimmed baking sheet and roast in the pre-heated oven for 30 to 40 minutes, flipping the potatoes once half-way through. Remove from oven once the potatoes are fork-tender. Serve hot.

Tasty Bread Pudding – Easy to prep

So tasty  and so easy to prepare Bread Pudding, there is no way to be simpler nor easier. It is filled with cinnamon and nutmeg this makes the perfect breakfast or dessert recipe. There is no weird ingredients, nothing that you cant find in your own pantry of fridge. It is literally just that simple that there is no reason why you wouldn’t want to whip it up.

Really this can be made from a various amounts of different breads, but French has always been our go-to along with Texas toast, its a thicker bread and you are able to cut it to the size you like









Now to tell you the truth, as much as the ration of eggs to milk and spices is important to the perfect bread pudding, so is the bread pudding sauce.

I am not the type to eat a bread pudding without the sauce, and I probably won’t ever provide you a recipe without a bread pudding sauce to go along with it.

I mean they just go hand in hand together so here you go!





close up picture of bread pudding

This sauce is super easy, and super addictive. I load my bread pudding slices up with the sauce because obviously it’s just my favorite and it is my go to vanilla sauce for a lot of different desserts.

If you are looking for that perfect bread pudding recipe, look no further, you have found it. Quick, easy and simple this is one classic recipe that the whole family will love!

Tasty and Healthy Immune System Booster

In a days like this, when Corona is knocking on the door, we are trying to improve our health and immune system. Beside the drugs the Fruits and vegetables are excellent sources of vitamins, minerals and nutrients that can help keep your immune system strong not only in winter, but any time of the year. I go through phases with juicing, as well as phases of drinking this apple cider vinegar detox drink. I haven’t juiced in months but today juice sounded amazing. Maybe my body is feeling weak and was telling me that it needed more vitamins, minerals and nutrients that I have not been getting from my day-to-day diet?

I do know that this juice can do amazing things for the body and the immune system. Full of vitamins A, B, C and D, as well as other nutrients and minerals, this juice has many health benefits. It contains antioxidants, is antimicrobial, anti-inflammatory and has an alkaline-forming effect on the body. Keeping our bodies slightly alkaline is a key in avoiding illness.

The recipe that we have is pretty straightforward. I hope you enjoy this recipe and stay healthy and safe!

Orange, Carrot, Lemon & Ginger Juice
Recipe Type: Juice
Author: Alyssa Craft
Prep time: 5 mins
Total time: 5 mins
Serves: 1
1 orange
1/2 lemon
4 small carrots
1″ piece of ginger
Juice all ingredients in a juicer.

Grandma’s old fashioned goulash recipe

Grandma’s Old Fashioned One Pot Goulash is a classic comfort dish that is made in one single pot, so minimal cleanup required. I used my dutch oven to cook up this tender pasta, that is loaded with ground beef, tomatoes, in ooey-gooey cheese. Grab a fork and dive into this Grandma’s Old Fashioned One Pot Goulash.

This old fashioned goulash uses pantry staples so that you can probably rummage through your cupboards and find all the supplies or most. Then just turn on your dutch oven or a large pot and get to work at creating one outstanding dinner the whole family will love. Because it is loaded with cheese, even little ones gobble it right up.

Grandma’s Old Fashioned One Pot Goulash

Easy Old Fashioned One Pot Goulash
Whether you call it chop suey or American goulash, I think we all can agree this recipe is outstanding. Our family loves this, and I have been making it for years. A true tried and true recipe right here.

What is Goulash
Goulash is one dish that is served all over the world. Now, in each area, you will find goulash means something totally different. With ingredients used, methods of cooking, it all varies. In America, it is generally a handful of spices, chunky tomatoes as the base, ground beef, and of course pasta, generally elbow macaroni.

What is the Difference Between Stew and Goulash
Stew is loaded with thick pieces of beef or ground beef, and paired with a variety of vegetables in a broth-based soup. While Goulash is made with pasta, ground beef, and offers a creamy tomato base. The textures are totally different along with ingredients. But, many confuse the two because Hungarian goulash was very similar to a stew over an American goulash recipe.


  • 2 pounds lean ground beef
  • 2 large yellow onions, chopped
  • 4 cloves garlic, chopped
  • 2 cups water
  • 1 cup beef broth
  • Two 15-ounce cans tomato sauce
  • Two 15-ounce cans diced tomatoes
  • 1 tablespoon Italian seasoning
  • 1 tablespoon oregano
  • 3 bay leaves
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese


  1. In a Dutch oven, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease.
  2. Add the onions to the pot and saute until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
  3. Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!
  4. Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.

The Autoimmune Paleo Cookbook

was given a copy of The Autoimmune Paleo Cookbook by Mickey Trescott for review purposes, but I only endorse quality products that I believe will have a benefit to my readers. This post contains affiliate links, which means I will get paid a small commission if you make a purchase using my link, however it doesn’t affect the price you pay.

As I’ve discussed in the past, I personally have issues with eczemafood intolerances and leaky gut. From a nutritional perspective, healing can happen when you eliminate or reduce the foods that trigger symptoms and eat foods that promote gut healing. The result is, I’ve been following a diet that is essentially the Autoimmune Protocol (AIP), which is basically a diet that is free of gluten, grains, dairy, eggs, nuts, seeds, nightshades, and of course food additives and chemicals (like thickeners, sweeteners, and colorants). Without those foods, you might wonder: “what do you eat then?”

Answer: LOTS, as evidenced by Mickey Trescott‘s book The Autoimmune Paleo Cookbook: An Allergen-Free Approach to Managing Chronic Illness. (Note: this book is an updated version of The Autoimmune Paleo Cookbook eBook, so if you’ve got that one, then you already know how great this book is). Being old school, I love tangible, flip-through-the-pages-type reading material. In fact, I’ve already put bookmarks in all the recipes I want to try. This hardcover book outlines the premise of the Autoimmune Paleo Protocol, lists the foods to avoid, and more importantly, the foods to include, along with a basic how-to in re-introducing the foods you end up eliminating at first. There is even a complete 4-week meal plan to guide you through the process. Really, it’s an invaluable resource to anyone who has autoimmune or inflammation issues. (Autoimmune conditions include, but aren’t limited to celiac disease, chronic fatigue syndrome, Crohn’s disease, rheumatoid arthritis, psoriasis, eczema, type 1 diabetes and more). But it is a cookbook after all, and I’m happy to report that the recipes are not only beautifully photographed (which I think is really important in any good cookbook), but the instructions are clear and easy to follow.

Want to try out a recipe for yourself? One of the things I’ve missed while following AIP is flavorful condiments (no nightshades means no ketchup, hot sauce or curries and no eggs means no mayo). Well, Mickey shows it’s still possible to have mayo- and curry-like flavors with her Autoimmune Paleo Curried Chicken Salad recipe. It made for a very tasty lunch, especially when served alongside some sautéed kale and this AIP flatbread recipe from The Domestic Man.

Like what you see? Scroll to the bottom to enter a giveaway for a signed copy of The Autoimmune Paleo Cookbook – the giveaway closes April 16th, 11:59pm (EDT)!

Garlic “Mayo” from The Autoimmune Paleo Cookbook

Rating: 5

Prep Time: 15 minutes

Yield: 1.5 cups


  • 1/2 cup coconut concentrate or coconut cream
  • 1/2 cup filtered water, warm
  • 1/4 cup extra-virgin olive oil
  • 3 to 4 cloves garlic
  • 1/4 tsp salt


  1. Place all of the ingredients in a blender and blend on high for a minute or two, until a thick sauce forms (when freshly made, it should resemble the consistency of conventional mayonnaise).
  2. If the sauce is too thick, thin with water until the desired consistency is reached.


To measure coconut concentrate, it is best to soften it in a warm water bath before use as it is solid at room temperature Storage: Keeps well in the refrigerator, but hardens. Let come to room temperature or warm to soften before using.

Note: I did modify the ‘mayo’ recipe by using the top layer of thick cream from a chilled can of coconut milk. If you do this, make sure to blend the coconut cream with garlic first. I then hand-whisked in the olive oil, since I’ve found in the past that using a high-speed blender on olive oil can result in a bitter taste. Because I used the cream from canned coconut milk, I also found I didn’t need to add any additional water, as it’s written in the original recipe.

Curried Chicken Salad from The Autoimmune Paleo Cookbook

Rating: 5

Prep Time: 15 minutes

Yield: 3-4 servings

Serving Size: 3/4 to 1 cup servings


  • 1/2 cup garlic “mayo”
  • 1 tsp apple cider vinegar
  • 1/2 lemon, juiced (about 1 tablespoon)
  • 2 tsp powdered turmeric
  • 1 tsp powdered ginger
  • 1/4 tsp sea salt
  • 2 cups shredded chicken breast meat
  • 1/4 cup chopped red onion
  • 1/4 cup raisins
  • 2 tbsp chopped parsley, for garnish


  1. Soften the garlic “mayo” in a warm bath until it is liquid.
  2. Combine the mayo, vinegar, lemon juice, turmeric, ginger, and salt in a large bowl and whisk to combine.
  3. Add the chicken breast, red onion, and raisins. Stir to combine. Serve garnished with chopped parsley.

Interested in this book? Well, the great news is, I’ve got a copy to give away! Use the widget below to enter to win an autographed copy of The Autoimmune Paleo Cookbook by Mickey Trescott. You must answer the question to enter the giveaway, but you’ll get bonus entries for following The Real Food Guide on Facebook and Twitter, and tweeting about the giveaway. Easy peasy, right? Good luck!


Chocolate Covered Coconut Cups: No Baking Involved!

These delicious little chocolate covered coonut cups are an easy way to satisfy your sweet tooth. Best of all, they require no-baking, and set with just a bit of time in your freezer. They’re so simple to make, that it’s a great project with which to involve your kids. They’re a great little indulgence to bring out at the end of a more sophisticated adult meal though.

In total, there are six different ingredients to these delectable cups: unsweetened cocoa powder, raw honey and coconut oil for the chocolate coating, and coconut oil, vanilla, shredded coconut, honey and a pinch of salt for the coconut cups.

There are plenty of health benefits that come in each little cup:

  • Cocoa powder is chock full of phytonutrients and antioxidants
  • Raw honey has anti-bacterial qualities and if you use local raw honey, it may help with hay fever and other environmental allergies
  • Coconut also has anti-bacterial qualities, along with fiber and vitamins and minerals such as iron and zinc
  • Coconut oil has many benefits including antioxidant properties and being high in lauric acid which helps increase immune responses



No-bake chocolate-covered coconut cups or squares

Rating: 5

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 coconut cups or squares

Serving Size: 1 coconut cup or square


Coconut cups or squares:
    • 1 cup shredded coconut
    • 2 tbsp raw, local honey
    • 2 tbsp melted coconut oil
    • 1 tsp vanilla extract
    • pinch of sea salt
Chocolate coating:
  • 3 tbsp cocoa powder
  • 3 tbsp honey
  • 3 tbsp melted coconut oil


To make your coconut cups or squares:
    1. In a small mixing bowl, mix 1 cup of shredded coconut with 2 tablespoons of honey, 2 tablespoons of melted coconut oil, 1 teaspoon of vanilla extract and a pinch (about 1/16th of a teaspoon) of salt.
    2. If making coconut cups, simply divide and press the coconut mixture into a silicone muffin pan. Or if making coconut squares, press the coconut mixture into a small loaf pan.
For the chocolate coating:
  1. Using the same mixing bowl, now mix the cocoa powder, honey and melted coconut oil until consistent.
  2. Divide the chocolate mixture over the coconut cups, and spread evenly. Or if making bars, spread the chocolate mixture over the pressed coconut and spread evenly.
  3. Set in the freezer for 15 minutes, or in the refrigerator for 1 hour.
  4. Pop out of silicone pan, or cut into bars and enjoy. Cups or bars can be stored in the refrigerator in an air-tight container (if they last that long!).

Read more: http://www.healthyitips.info/chocolate-covered-coconut-cups/#ixzz6H0ycMgty

Paleo Chocolate Pie with Coconut Macaroon Crust

Icebox pie brings back lots of memories of my grandmother. She loved her treats and made many of them homemade. These days, it seems we satisfy our cravings more with store bought treats, which desperately lack any sort of nutritional foundation. I say, make dessert healthy!

Creamy and thick yet not immensely heavy like those with mega sugar content…this paleo chocolate pie filling is rich and has extra good fats snuck right in. It pairs perfectly with my Coconut Macaroon Pie Crust!


Paleo Chocolate Pie with Coconut Macaroon Crust

Rating: 5

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 delicious pie


For pie crust:
    • 4 egg whites
    • 1 teaspoon vanilla
    • 1 tablespoon honey
    • 2 cups unsweetened dried shredded coconut
    • 1.5 tablespoon potato starch
    • 1.25 teaspoons stevia powder
For the pie filling:
  • 1/4 cup coconut oil
  • 1/2 cup + 2 tablespoons vegan chocolate chips
  • 1/2 cup light canned coconut milk
  • 1-2 tablespoons maple syrup
  • pinch salt
  • 3 whisked egg yolks
  • 1 tsp vanilla
  • 1 small-medium avocado


For pie crust:
    1. Preheat oven to 325F.
    2. Whisk all 4 egg whites until frothy, add vanilla and honey and set aside.
    3. In a separate bowl combine coconut, potato starch, and stevia powder.
    4. Add egg white mixture to dry ingredients and combine well.
    5. In a greased pie tin, press in mixture evenly, in center and up sides of tin.
    6. Bake for 15 minutes or until edges start to brown
For pie filling:
  1. Start by melting coconut oil and chocolate chips over medium heat.
  2. Once melted add in coconut milk, maple syrup, and salt. Note: I try to keep sweeteners to a minimum so i used only one tablespoon maple syrup; if you prefer it to be sweeter you can add another tablespoon.
  3. Now slowly add in egg yolks while stirring continuously.
  4. Allow chocolate mixture to heat and thicken (continue stirring).
  5. Once mixture reaches a pudding like consistency remove from heat, add vanilla, and add to blender.
  6. Add peeled and pitted avocado to blender and puree until smooth.
  7. Pour filling into pie crust and refrigerate for an hour or more to set.


Autoimmune Paleo – AIP Cookie Recipe

As I’ve said before, the diet I personally follow is designed to reduce inflammation and help with chronic issues. This diet of course is the Autoimmune Protocol or AIP for short. It cuts out eggs, dairy, nuts, seeds and nightshades and while at first glance it can seem highly restrictive, there are still plenty of foods that you can eat. Real foods like meat, vegetables and fruit are plenty, and when you eat ingredients over food products, your health with certainly benefit. (If you’re following AIP, I highly recommend getting a copy of the Autoimmune Paleo Cookbook, available as either a lovely hardcover book or instant gratification download as an eBook). It’s recommended that you limit your sweets while following AIP as high amounts of sugar can exacerbate inflammatory conditions, but this AIP cookie recipe doesn’t use any added sugar. Still, I wouldn’t make a meal out of them, despite how delicious they are. AIP cookie recipe - spice cookiesHonestly, this AIP cookie recipe came about as I was going to make some coconut-covered date rolls. (No recipe needed, really – just add a bit of water to some dates, mash into a paste, roll them into little balls or logs and coat them in coconut). The problem with date rolls are that I find dates to be almost cloyingly sweet, and I wanted something to tone it down, and really, I had a craving for some sort of baked treat. Well, thankfully roasted sweet potatoes are pretty much a staple in my house (as evidenced by my AIP Pizza, gingerbread and brownie recipes, which all use roasted sweet potatoes in part because we usually have them on hand), and they are a perfect way to temper the sweetness, and add some texture to what are some pretty delicious spice cookies. As a bonus, these cookies are nut-free, seed-free, egg-free and Autoimmune Protocol (AIP) compliant. All the spices used in these cookies are “safe” seed-free spices that work with the AIP protocol. As these were baking, my son came home and declared that they smelled like pumpkin pie, and thankfully he wasn’t disappointed to have fresh-baked cookies instead. Enjoy!



Autoimmune Paleo (AIP) Spice Cookies

Rating: 5

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 30 cookies


  • 2/3 cup of mashed roasted sweet potato (about 1 small-medium sweet potato)
  • 1-1/2 cups dates
  • 1/2 cup boiling water
  • 2 cups unsweetened shredded coconut
  • 1/8 tsp ground ginger
  • 1-1/2 tsp cinnamon
  • 1/8 tsp sea salt
  • pinch of cloves


  1. If you don’t have already mashed cooked sweet potato, take one medium sweet potato and pierce several times with a fork. Microwave on high for seven minutes, covered with a moistened paper towel or damp cloth. Scrape the sweet potato away from the skin and mash with a fork, and set aside mashed sweet potato.
  2. In a small bowl add boiling water to the dates and mash with a fork until a paste-like consistency forms.
  3. In a food processor, add the sweet potato, dates and coconut, along with the ginger, cinnamon, salt and cloves. Mix with the food processor until well combined.
  4. On a cookie sheet lined with parchment paper, scoop out tablespoon sized spoonfuls of the mixture and drop onto the cookie sheet. Flatten out the balls to about a 3/8″ thickness, and about 1.5″ in diameter.
  5. Bake at 325F for 22-25 minutes until the cookies are stiff enough to be removed from the sheet, and edges are crisp. Allow to cool for 10 minutes before serving. Enjoy!