1. Preheat oven to 425 degrees and grease a baking dish or pie pan with butter.
   
2. Add the 1 tsp apple cider vinegar to cream or coconut milk and set aside.
   
3. Add the flours, xanthan gum, salt, baking powder, and baking soda to a large bowl and whisk together.
   
4. Grate the butter with a cheese grater and mix into the flour until it makes a crumbly course dry batter.
   
5. Add the “buttermilk” to the dry batter and using your hands mix gently. Make sure not to over-mix the batter or it will be tough. If it seems too dry, add ¼ cup more cream.
   
6. Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.
   
7. Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits onto the prepared baking dish, the edges of the biscuits should be touching.
   
8. Re-roll the dough as needed (by stacking the scraps and flattening).
   
9. Place the biscuits in the pan in the freezer for 5 minutes to ensure that the butter stays nice and cold. This is especially important!
   
10. Remove them from the freezer and brush the tops of the biscuits with the remaining 1 tablespoon of cream.
    
11. Bake for 12-15 minutes or until the biscuits are browned and baked through.
    

Mix together the dry ingredients in one bowl and the wet ingredients in another bowl, except for the blueberries. Gently fold in the blueberries once the two are mixed together well already. Pour into muffin tins. Bake at 350 degrees for 20 minutes.

1. Melt butter over medium heat in a large saucepan or pot.
   
2. Add onion and garlic and saute’ until tender, about 4 minutes.
   
3. Add celery and meat stock. Bring to a boil.
   
4. Reduce heat, cover, and simmer for about 15 minutes, or until the celery is tender.
   
5. Transfer all the ingredients to a high speed blender and blend on low for 10 seconds. Pulse on high for about 20 seconds until all the ingredients are smooth.
   
6. Transfer back to your pot, add 1 cup of the sauerkraut, dill, and sausage.
   
7. Cook over medium heat until fully heated through.
   
8. Taste for salt & black pepper preference.
   
9. Serve warm and top with the other ½ cup of the sauerkraut as a garnish.
   
   

1. Preheat oven to 375˚F.
   
2. Place 1 inch of water in a large pot or large saucepan with a pinch of salt and bring to a boil. Add cauliflower florets to boiling water and cook for 8 to 9 minutes, or until tender crisp. Drain cauliflower in colander and set aside.
   
3. Grease a 9x13 baking dish with butter or ghee; set aside.
   
4. Pour cream in the same pot that you used for the cauliflower, and warm over medium heat. Add the cream cheese to the cream and whisk until cream cheese is completely melted. Stir in dried parsley, garlic powder, chili powder, salt, and pepper. Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.
   
5. Add the cauliflower florets back into the pot, and using a large spoon, gently stir around until everything is covered in cheese sauce. Transfer cauliflower mixture to previously prepared baking dish; sprinkle with remaining cheddar cheese and set aside.
   
6. In a small bowl combine pork rinds crumbs, parmesan, and melted butter; mix and stir until well combined. Sprinkle pork rinds mixture in an even layer over the cauliflower.
   
7. Bake, uncovered, for 18 to 20 minutes, or until hot and bubbly. While that is baking, cup up the bacon with scissors and fry to a desired crispness. Drain and garnish the mac & cheese with prepared bacon and fresh parsley. Serve hot!
   

1. In a large mixing bowl, using a mixer, beat the cream cheese until all the lumps are out of it. Add the eggs and the cream and continue mixing well.
   
2. Add the nut flour and keep mixing until all ingredients are combined.
   
3. Preheat a skillet on medium heat and grease with grass-fed butter or ghee. Pour 1/3 cup of the batter onto the hot skillet. Move the batter around swirl the skillet so the bottom is evenly coated.
4. Cook for 1-2 minutes or until the edges start to brown. Carefully flip the crepe with a spatula. Cook the other side for 1 minute and transfer to a plate.
5. Cover with a lid to keep the crepe warm and repeat the process with the rest of the batter. Fill with cream cheese, fruit or whipping cream and enjoy!