I fell in love hard with Bitchin sauce dip a few years ago but was never too comfortable with the grape seed oil it contained. My friend created a copy cat recipe and it is dead on! This dip is like a hummus but almond based and is great with plantain chips, veggies and in wraps. I love to change out the spices to create different flavors from chipotle to pesto! 

Ingredients:

3/4 c. + 2 T. water
1/2 c. + 2 T. avocado oil
1/2 c. raw almonds
1/4 c. + 2 T. fresh lemon juice
3 T. nutritional yeast
2 cloves garlic
2 tsp. liquid coconut aminos
1/2 tsp. sea salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. smoked paprika

**I add 1/4 tsp to 1/2 tsp. Smokey Turmeric by Spice Hunter and 1/4 tsp. chipotle also. 

Directions:

Add all ingredients to the blender. Blend slow for a minute then on high for another minute or until smooth. Refrigerate to allow flavors to blend for a bit first. Keep refrigerated. Try with added pesto and removing the cumin and chili powder as well! 

This recipe comes from my friend, Kara Bagley many years ago and has been a staple in my home. They are great with fruit or also rolled up with nut butters or eggs and ham. They are a great substitute for wraps as well. These crepes are a great paleo, whole 30 or keto recipe and are dairy free as well. 

Ingredients:

8 eggs
1 tsp. honey
1/3 c. coconut milk
dash of salt
3 T. coconut oil
4 T. coconut flour

Directions:

Blend all ingredients in a blender just till mixed and cook on a crepe
pan or skillet in a little butter or coconut oil. Spread a thin layer of
batter and cook till golden on each side.