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<channel>
	<title>Robb Wolf &#124; The Paleo Solution book and podcast &#124; Paleo diet, Paleolithic nutrition, intermittent fasting, and fitness &#187; Recipes</title>
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	<link>http://www.robbwolf.com</link>
	<description>The Paleo Solution book and podcast &#124; Paleo diet, Paleolithic nutrition, intermittent fasting, and fitness</description>
	<lastBuildDate>Tue, 07 Feb 2012 07:01:50 +0000</lastBuildDate>
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		<title>A Paleo Super Bowl Party Fit for a Running Back</title>
		<link>http://www.robbwolf.com/2012/02/03/a-paleo-super-bowl-party-fit-for-a-running-back/</link>
		<comments>http://www.robbwolf.com/2012/02/03/a-paleo-super-bowl-party-fit-for-a-running-back/#comments</comments>
		<pubDate>Fri, 03 Feb 2012 08:00:17 +0000</pubDate>
		<dc:creator>Christopher</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[super bowl]]></category>
		<category><![CDATA[taco]]></category>

		<guid isPermaLink="false">http://www.robbwolf.com/?p=8183</guid>
		<description><![CDATA[I don’t really understand football. I know there’s an intellectual side to it where guys (and they’re usually guys) on the sidelines are executing analysis and devising strategies on the fly. I’m sure it’s impressive. But all I see is a bunch of oversized men ramming into each other over<a href="http://www.robbwolf.com/2012/02/03/a-paleo-super-bowl-party-fit-for-a-running-back/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2012/02/03/a-paleo-super-bowl-party-fit-for-a-running-back/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Cauliflower Puree</title>
		<link>http://www.robbwolf.com/2011/12/15/cauliflower-puree/</link>
		<comments>http://www.robbwolf.com/2011/12/15/cauliflower-puree/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:23 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7124</guid>
		<description><![CDATA[Submitted by: Bennett Smith Servings: 4-6 Ingredients: 2 Heads of Fresh Cauliflower 1 Cup Chicken Stock 1/4 teaspoon Fresh Cracked Pepper 2-4 Cloves of Garlic 1-2 Sprigs of Rosemary 3-4 Slices of Cooked Thick Slice Bacon 2 Tbsp Olive Oil Instructions: 1) Cut your cauliflower head into small chunks and<a href="http://www.robbwolf.com/2011/12/15/cauliflower-puree/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/cauliflower-puree/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Brussels sprouts</title>
		<link>http://www.robbwolf.com/2011/12/15/brussels-sprouts/</link>
		<comments>http://www.robbwolf.com/2011/12/15/brussels-sprouts/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:23 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7129</guid>
		<description><![CDATA[Submitted by: Julie Wolf Servings: 4-6 Ingredients: One of those brussels sprouts tree thingys they sell at the store for a &#8220;centerpiece garnish&#8221; &#8211; if you notice they&#8217;re a fraction of the price of the ones already cut Grass fed butter Organic first cold pressed olive oil Deli mustard (preferably<a href="http://www.robbwolf.com/2011/12/15/brussels-sprouts/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/brussels-sprouts/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Brussels Sprout Bacon and Hazelnut</title>
		<link>http://www.robbwolf.com/2011/12/15/brussels-sprout-bacon-and-hazelnut/</link>
		<comments>http://www.robbwolf.com/2011/12/15/brussels-sprout-bacon-and-hazelnut/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:23 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7135</guid>
		<description><![CDATA[Submitted by: Angie Servings: 8 Ingredients: 2 lbs Brussels sprouts 6 slices bacon, diced 1/2 cup hazelnuts, toasted and chopped(toasting is optional) 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper Instructions: -Remove a few outer leaves of the sprouts and trim the stem.  Slice lengthwise, width wise or<a href="http://www.robbwolf.com/2011/12/15/brussels-sprout-bacon-and-hazelnut/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/brussels-sprout-bacon-and-hazelnut/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mushroom Potato Hash</title>
		<link>http://www.robbwolf.com/2011/12/15/mushroom-potato-hash/</link>
		<comments>http://www.robbwolf.com/2011/12/15/mushroom-potato-hash/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:22 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7138</guid>
		<description><![CDATA[Submitted by: Alexey Servings: 4 Ingredients: 1.) Olive oil, bacon grease, lard or tallow 2.) 3 large organic potatoes 4.) 1 lb any type of mushroom (wild are best for flavor) 5.) 1 medium onion 6.) Few cloves or garlic 7.) Salt 8.) Pepper 9.) All purpose seasoning blend (I<a href="http://www.robbwolf.com/2011/12/15/mushroom-potato-hash/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/mushroom-potato-hash/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Wild Alaskan salmon ceviche</title>
		<link>http://www.robbwolf.com/2011/12/15/wild-alaskan-salmon-ceviche/</link>
		<comments>http://www.robbwolf.com/2011/12/15/wild-alaskan-salmon-ceviche/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:22 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7243</guid>
		<description><![CDATA[Submitted by: Sue Kennedy Servings: 8 Ingredients: 1 lb. wild salmon 1 cup fresh squeezed lemon/lime juice . (I use half of each, you can sub. bottled, with no sugar added) 16 oz. organic tomato juice 1/4 cup olive oil 2 T. avocado oil(optional) 2 t. hot sauce 1/2 t<a href="http://www.robbwolf.com/2011/12/15/wild-alaskan-salmon-ceviche/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/wild-alaskan-salmon-ceviche/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wild Alaskan smoked salmon</title>
		<link>http://www.robbwolf.com/2011/12/15/wild-alaskan-smoked-salmon/</link>
		<comments>http://www.robbwolf.com/2011/12/15/wild-alaskan-smoked-salmon/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:22 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7249</guid>
		<description><![CDATA[Submitted by: Sue Kennedy Servings: 25 snack size servings Ingredients: 5 Salmon fillets 3 cups water 1  cup organic brown sugar 1/4 cup sea salt 2 T. horseradish mustard 1 T. hot sauce 1/4 cup organic grape jelly 1 t. each  basil, oregano, chili powder, fresh ground pepper. 2 t.<a href="http://www.robbwolf.com/2011/12/15/wild-alaskan-smoked-salmon/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/wild-alaskan-smoked-salmon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sweet potato and Apple casserole</title>
		<link>http://www.robbwolf.com/2011/12/15/sweet-potato-and-apple-casserole/</link>
		<comments>http://www.robbwolf.com/2011/12/15/sweet-potato-and-apple-casserole/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:22 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7260</guid>
		<description><![CDATA[Submitted by: Erin Oggier Servings: 6 to 8 servings Ingredients: 2 sweet potatoes or yams (peeled and cut into equal size pieces) 7 granny smith apples cored and cut into slices 2 tablespoons Clarified grass-fed butter or palm oil 1 tablespoon ground Cinnamon ½ teaspoon ground Nutmeg ¼ cup of<a href="http://www.robbwolf.com/2011/12/15/sweet-potato-and-apple-casserole/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/sweet-potato-and-apple-casserole/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Smoked ham on vegetables</title>
		<link>http://www.robbwolf.com/2011/12/15/smoked-ham-on-vegetables/</link>
		<comments>http://www.robbwolf.com/2011/12/15/smoked-ham-on-vegetables/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:22 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7264</guid>
		<description><![CDATA[Submitted by: Francesca Servings: &#8230; Ingredients: Pumpkin, sweet potato, olive oil, salt and fresh rosemary. Curly endive, garlic, red chili pepper and black olives. Speck (smoked ham). Instructions: Pumpkin and sweet potato, steam cooked, mashed and seasoned with olive oil, salt and minced rosemary. Curly endive, cut and stir-fried with<a href="http://www.robbwolf.com/2011/12/15/smoked-ham-on-vegetables/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/smoked-ham-on-vegetables/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Celery Root Bisque</title>
		<link>http://www.robbwolf.com/2011/12/15/celery-root-bisque/</link>
		<comments>http://www.robbwolf.com/2011/12/15/celery-root-bisque/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:22 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7371</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 8 as a Soup Course Ingredients: 2 large celery roots (aka knob celery or  celeriac) 2 quarts no-sodium chicken broth 1 bunch leeks, white part only 1 bunch parsley root 2 large golden delicious apples 6 oz. raw walnuts 4 tbsp. chicken fat (schmaltz)<a href="http://www.robbwolf.com/2011/12/15/celery-root-bisque/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/celery-root-bisque/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Kale, Squash, Pomegranate and Spiced Walnuts Salad</title>
		<link>http://www.robbwolf.com/2011/12/15/kale-squash-pomegranate-and-spiced-walnuts-salad/</link>
		<comments>http://www.robbwolf.com/2011/12/15/kale-squash-pomegranate-and-spiced-walnuts-salad/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:22 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7378</guid>
		<description><![CDATA[Submitted by: Lisa Rose Servings: 8 Ingredients: For Squash: 1 butternut squash, or other sweet squash 2 tablespoon coconut oil, butter, or other healthy cooking fat 1 teaspoon cinnamon 1/4 teaspoon sea salt For Spiced Walnuts: 1 egg white 1/4 cup honey or less to taste 1/2 teaspoon vanilla extract<a href="http://www.robbwolf.com/2011/12/15/kale-squash-pomegranate-and-spiced-walnuts-salad/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/kale-squash-pomegranate-and-spiced-walnuts-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>These Brussel Sprouts are Really Good!</title>
		<link>http://www.robbwolf.com/2011/12/15/these-brussel-sprouts-are-really-good/</link>
		<comments>http://www.robbwolf.com/2011/12/15/these-brussel-sprouts-are-really-good/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:22 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7403</guid>
		<description><![CDATA[Submitted by: Kyle Roberts Servings: 4-8 Ingredients: Brussel Sprouts (As many as you want) Apples (I used one, but I only had 20-25 brussel sprouts. You may want more) 3-4 pieces of bacon Spoonful of Melted Ghee, Coconut Oil or Butter Balsamic Vinegar Salt n Pepper Instructions: Heat oven to<a href="http://www.robbwolf.com/2011/12/15/these-brussel-sprouts-are-really-good/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/these-brussel-sprouts-are-really-good/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rum Raisin Carrots with Roasted Almonds</title>
		<link>http://www.robbwolf.com/2011/12/15/rum-raisin-carrots-with-roasted-almonds/</link>
		<comments>http://www.robbwolf.com/2011/12/15/rum-raisin-carrots-with-roasted-almonds/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:22 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7401</guid>
		<description><![CDATA[Submitted by: Jamie Stolarz, TwoSistersOneKitchen.com Servings: 4 Ingredients: • 1/4 cup raisins • 3 Tbsp original spiced rum (Captain Morgan) • 16 oz bag carrots • 1/4 cup roasted and salted mini almonds (POM Wonderful) Instructions: 1. In a small pot, soak raisins in rum for about 20 minutes. Then<a href="http://www.robbwolf.com/2011/12/15/rum-raisin-carrots-with-roasted-almonds/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/rum-raisin-carrots-with-roasted-almonds/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>B&#8217;s please with my kale</title>
		<link>http://www.robbwolf.com/2011/12/15/bs-please-with-my-kale/</link>
		<comments>http://www.robbwolf.com/2011/12/15/bs-please-with-my-kale/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:21 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7441</guid>
		<description><![CDATA[Submitted by: Jen Matheis Servings: 3-4 Ingredients: 4-5  c. kale, chopped 1  c. baby bella mushrooms, chopped 2  pieces of thick cut bacon 2  T. balsamic vinegar 1/2  medium onion, thinly sliced 3-4  T. bacon grease 1  garlic clove, finely minced ground pepper Instructions: In large skillet cook bacon and<a href="http://www.robbwolf.com/2011/12/15/bs-please-with-my-kale/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/bs-please-with-my-kale/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Cauliflower Rice with Toasted Almonds and Golden Raisins</title>
		<link>http://www.robbwolf.com/2011/12/15/cauliflower-rice-with-toasted-almonds-and-golden-raisins/</link>
		<comments>http://www.robbwolf.com/2011/12/15/cauliflower-rice-with-toasted-almonds-and-golden-raisins/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:21 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7512</guid>
		<description><![CDATA[Submitted by: Nikki Orth Servings: 6-8 Ingredients: 4 T coconut oil or ghee 1 medium onion, diced 1 cup celery, finely diced 5 cups cauliflower, trimmed and coarsely chopped 1 T fresh thyme, chopped 2 T fresh sage, chopped 2 cups shredded cabbage 1 cup golden raisins ½ cup sliced<a href="http://www.robbwolf.com/2011/12/15/cauliflower-rice-with-toasted-almonds-and-golden-raisins/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/cauliflower-rice-with-toasted-almonds-and-golden-raisins/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>MexIIali Sweet Potatoes</title>
		<link>http://www.robbwolf.com/2011/12/15/mexiiali-sweet-potatoes/</link>
		<comments>http://www.robbwolf.com/2011/12/15/mexiiali-sweet-potatoes/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:21 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7487</guid>
		<description><![CDATA[Submitted by: Karen Stoychoff Inman Servings: 4-6 Ingredients: 1 pound sweet potatoes 3 teaspoons adobe sauce; 4 teaspoons if you like it spicy (from canned chipotle peppers) 4 ounces Pancetta (Italian bacon), browned 3 tablespoons minced shallots Instructions: Wash &#38; dry the sweet potatoes (do not peel). Roast in a<a href="http://www.robbwolf.com/2011/12/15/mexiiali-sweet-potatoes/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/mexiiali-sweet-potatoes/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Greek Style Herb-Roasted Potatoes with Lemon Juice</title>
		<link>http://www.robbwolf.com/2011/12/15/greek-style-herb-roasted-potatoes-with-lemon-juice/</link>
		<comments>http://www.robbwolf.com/2011/12/15/greek-style-herb-roasted-potatoes-with-lemon-juice/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:21 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7583</guid>
		<description><![CDATA[Submitted by: Mya Zeronis Servings: 6 Ingredients: 6 large russet potatoes, scrub-cleaned; cut into 1/8 wedges Salt to taste Pepper to taste 3 tablespoons garlic, minced 3 tablespoons dried Greek oregano 1 tablespoon dried thyme 1/4 cup extra virgin olive oil 1/4 cup lemon juice, freshly squeezed Instructions: Preheat oven<a href="http://www.robbwolf.com/2011/12/15/greek-style-herb-roasted-potatoes-with-lemon-juice/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/greek-style-herb-roasted-potatoes-with-lemon-juice/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Eggplant and Wild Mushroom Stuffing</title>
		<link>http://www.robbwolf.com/2011/12/15/eggplant-and-wild-mushroom-stuffing/</link>
		<comments>http://www.robbwolf.com/2011/12/15/eggplant-and-wild-mushroom-stuffing/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:21 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7588</guid>
		<description><![CDATA[Submitted by: Sarah Ballantyne (www.thepaleomom.com) Servings: 10-12 Ingredients: 2 large eggplants, peeled and cut into ½” cubes 2 Tbsp salt (for salting the eggplant, not for the final stuffing) 2 lbs assorted mushrooms (I used 1 lb baby bella, 8oz chanterelle, 4oz oyster, and 4oz royal trumpet) 6 oz reduced-sodium<a href="http://www.robbwolf.com/2011/12/15/eggplant-and-wild-mushroom-stuffing/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/eggplant-and-wild-mushroom-stuffing/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Rosemary Citrus Twice Baked Sweet Potatoes</title>
		<link>http://www.robbwolf.com/2011/12/15/rosemary-citrus-twice-baked-sweet-potatoes/</link>
		<comments>http://www.robbwolf.com/2011/12/15/rosemary-citrus-twice-baked-sweet-potatoes/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:21 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7597</guid>
		<description><![CDATA[Submitted by: Tarah Chieffi Servings: 6 Ingredients: 6 medium sweet potatoes 4 tablespoons brown sugar 4 tablespoons ghee, grass fed butter or coconut oil (room temperature) 4 ounces coconut milk Zest of 1 orange 1 tbsp fresh or dried rosemary 1/2 tsp thyme 1/2 tsp salt 1/2 tsp pepper Instructions:<a href="http://www.robbwolf.com/2011/12/15/rosemary-citrus-twice-baked-sweet-potatoes/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/rosemary-citrus-twice-baked-sweet-potatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Roots</title>
		<link>http://www.robbwolf.com/2011/12/15/roasted-roots/</link>
		<comments>http://www.robbwolf.com/2011/12/15/roasted-roots/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:05:21 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Side Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7604</guid>
		<description><![CDATA[Submitted by: Jennifer Laughter Servings: 6-8 Ingredients: Several pounds of mixed root veggies.  My favorites are sweet potato, white turnip, rutabaga, carrots and radishes. 2-3 three celery stalks cut into 1 inch pieces. Whole, peeled garlic cloves to taste Olive Oil Bunch of fresh parsley &#8211; finely chopped Freshly ground<a href="http://www.robbwolf.com/2011/12/15/roasted-roots/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Indulgent Paleo Dip</title>
		<link>http://www.robbwolf.com/2011/12/15/indulgent-paleo-dip/</link>
		<comments>http://www.robbwolf.com/2011/12/15/indulgent-paleo-dip/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:32 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7054</guid>
		<description><![CDATA[Submitted by: Joanne Servings: 1 cup Ingredients: 1/3 cup hemp hearts 1/3 cup pine nuts 1/3 cup nut of choice (macademia and cashew are great) 1/2 cup milk of choice (almond, rice, cococut) herbs and spice to taste. I like 1 table spoon of lemon pepper or greek spice. Instructions:<a href="http://www.robbwolf.com/2011/12/15/indulgent-paleo-dip/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/indulgent-paleo-dip/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Easy Paleo Chicken Wings</title>
		<link>http://www.robbwolf.com/2011/12/15/easy-paleo-chicken-wings/</link>
		<comments>http://www.robbwolf.com/2011/12/15/easy-paleo-chicken-wings/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:32 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7202</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 10-12 as an Appetizer Ingredients: 9 – 10 lbs. whole chicken wings (2 lg. pkgs.) High quality fine sea salt  (optional) 2 (11 x 16) baking sheets 1 tbsp solid EV coconut oil, divided Chipotlé or cayenne to taste (optional) Heavy duty aluminum foil<a href="http://www.robbwolf.com/2011/12/15/easy-paleo-chicken-wings/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/easy-paleo-chicken-wings/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Paleo Shrimp Cocktail</title>
		<link>http://www.robbwolf.com/2011/12/15/paleo-shrimp-cocktail/</link>
		<comments>http://www.robbwolf.com/2011/12/15/paleo-shrimp-cocktail/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7205</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Appetizer for Four Ingredients: 3 medium oranges peeled &#38; diced 1 small or ½ medium red onion 1 large lemon and 1 large lime 1 ½ tbsp Thai fish sauce, 1 cilantro bunch 1 can (14oz.) Thai Kitchen coconut milk 1 lb. cooked x-large shrimp,<a href="http://www.robbwolf.com/2011/12/15/paleo-shrimp-cocktail/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/paleo-shrimp-cocktail/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Smoked salmon fish cakes</title>
		<link>http://www.robbwolf.com/2011/12/15/smoked-salmon-fish-cakes/</link>
		<comments>http://www.robbwolf.com/2011/12/15/smoked-salmon-fish-cakes/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7209</guid>
		<description><![CDATA[Submitted by: Sara Stopek Servings: 8-10 Ingredients: For the fishcakes: 1/2 pound of smoked salmon, the baked-looking kind 1 can wild salmon 4-6 small fingerling potatoes between 1/2 and 1 teaspoon baking powder a little vinegar parsley, chives, dill &#8211; whatever you&#8217;ve got a splash of coconut milk For the<a href="http://www.robbwolf.com/2011/12/15/smoked-salmon-fish-cakes/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/smoked-salmon-fish-cakes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Almond Garlic Crackers</title>
		<link>http://www.robbwolf.com/2011/12/15/almond-garlic-crackers/</link>
		<comments>http://www.robbwolf.com/2011/12/15/almond-garlic-crackers/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7223</guid>
		<description><![CDATA[Submitted by: James Walker Servings: 8 Ingredients: 1 cup almond flour 1 egg white 1 pinch sea salt 1 tsp garlic powder Instructions: Preheat the oven to 325 degrees. 1. In a bowl, mix the almond flour, egg white, and salt until it forms a paste. 2. Line a cookie<a href="http://www.robbwolf.com/2011/12/15/almond-garlic-crackers/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/almond-garlic-crackers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Paleo Power Crunch</title>
		<link>http://www.robbwolf.com/2011/12/15/paleo-power-crunch/</link>
		<comments>http://www.robbwolf.com/2011/12/15/paleo-power-crunch/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7229</guid>
		<description><![CDATA[Submitted by: Jen Matheis Servings: 20&#8230;.1/4 cup servings Ingredients: 1     C chopped walnuts 1     C chopped pecans 1     C sliced almonds 1     C dried cranberries 1     C unsweetened ribbon style coconut 1 1/2 T coconut oil 3     T<a href="http://www.robbwolf.com/2011/12/15/paleo-power-crunch/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/paleo-power-crunch/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Fig &amp; Pear Appetizer</title>
		<link>http://www.robbwolf.com/2011/12/15/fig-pear-appetizer/</link>
		<comments>http://www.robbwolf.com/2011/12/15/fig-pear-appetizer/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7256</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 oz. naturally smoked nitrate-free bacon 2 dozen plump and juicy fresh figs (6 required) ½ cup preservative free apple cider 4 firm-ripe D’Anjou organic pears, chilled 1 large lemon, room temp 1 – 2 tbsp raw honey Instructions:<a href="http://www.robbwolf.com/2011/12/15/fig-pear-appetizer/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/fig-pear-appetizer/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Seared Tuna Salad with Lime-Basil Dressing</title>
		<link>http://www.robbwolf.com/2011/12/15/seared-tuna-salad-with-lime-basil-dressing/</link>
		<comments>http://www.robbwolf.com/2011/12/15/seared-tuna-salad-with-lime-basil-dressing/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7250</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 4 large seedless navel oranges 4 cups baby arugula &#38; spinach mix, washed &#38; spun dry 1 lb. block sushi-grade tuna 28 large pitted black olives, drained 10 oz. raw walnuts (split 8 + 2) 1 whole head of<a href="http://www.robbwolf.com/2011/12/15/seared-tuna-salad-with-lime-basil-dressing/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/seared-tuna-salad-with-lime-basil-dressing/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Beef Bacon and Sweet Potato Brunch Casserole</title>
		<link>http://www.robbwolf.com/2011/12/15/beef-bacon-and-sweet-potato-brunch-casserole/</link>
		<comments>http://www.robbwolf.com/2011/12/15/beef-bacon-and-sweet-potato-brunch-casserole/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7332</guid>
		<description><![CDATA[Submitted by: Stacy and Matt Servings: 8 or more Ingredients: 1 Tbsp coconut oil 1 medium sweet potato, peeled and sliced into 1/8″ thin rounds 1/4 tsp salt 8 eggs 1/2 tsp herbs de provence (or your favorite dry herbs) 1/2 C carrots, peeled and shredded 1/2 C zucchini, peeled<a href="http://www.robbwolf.com/2011/12/15/beef-bacon-and-sweet-potato-brunch-casserole/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/beef-bacon-and-sweet-potato-brunch-casserole/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mini Egg Pizzas</title>
		<link>http://www.robbwolf.com/2011/12/15/mini-egg-pizzas/</link>
		<comments>http://www.robbwolf.com/2011/12/15/mini-egg-pizzas/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7361</guid>
		<description><![CDATA[Submitted by: Stacy and Matt Servings: About 20 pizzas Ingredients:     1 Tbsp lard or olive oil 1 small red onion, diced 1 Tbsp tomato paste 2 C tomatoes, diced (or one 14 oz. can, strained) 1 C pepperoni, diced 10 eggs 1 tsp salt 1 tsp dried oregano<a href="http://www.robbwolf.com/2011/12/15/mini-egg-pizzas/"> Read more...</a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chilled Mango Soup</title>
		<link>http://www.robbwolf.com/2011/12/15/chilled-mango-soup/</link>
		<comments>http://www.robbwolf.com/2011/12/15/chilled-mango-soup/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7374</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 8 as an Appetizer Ingredients: 8 large ripe mangoes 4 Valencia oranges 2 (14 oz.) cans Thai Kitchen coconut milk 2 organic limes 4 oz. piece of fresh galangal (or ginger) 1 small bunch Thai basil (optional) 1 small bunch cilantro ½ cup EV<a href="http://www.robbwolf.com/2011/12/15/chilled-mango-soup/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/chilled-mango-soup/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Duck Egg Appetizer</title>
		<link>http://www.robbwolf.com/2011/12/15/duck-egg-appetizer/</link>
		<comments>http://www.robbwolf.com/2011/12/15/duck-egg-appetizer/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7399</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 8 Ingredients: 1 dozen large duck eggs (1) 8 oz. package D’Artagnan duck bacon 8 nino bananas (larger ones, each about 4” long) 2 tbsp. fresh chopped tarragon (or 4 tbsp. fresh chopped chervil) 4 tbsp. fresh squeezed orange juice Fleur de Sel and<a href="http://www.robbwolf.com/2011/12/15/duck-egg-appetizer/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/duck-egg-appetizer/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Roasted Pepper Chicken Salad in Avocado Cup</title>
		<link>http://www.robbwolf.com/2011/12/15/roasted-pepper-chicken-salad-in-avocado-cup/</link>
		<comments>http://www.robbwolf.com/2011/12/15/roasted-pepper-chicken-salad-in-avocado-cup/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7418</guid>
		<description><![CDATA[Submitted by: Heather Connell Servings: 6-8 Ingredients: 4 skinless chicken breasts (about 2 pounds total) 4 bay leaves 1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here) 2 garlic cloves, finely chopped 1/2 cup unsalted, roasted almonds, finely chopped 1/2 large<a href="http://www.robbwolf.com/2011/12/15/roasted-pepper-chicken-salad-in-avocado-cup/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/roasted-pepper-chicken-salad-in-avocado-cup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Lime Shrimp with Fruity Pico De Gallo</title>
		<link>http://www.robbwolf.com/2011/12/15/spicy-lime-shrimp-with-fruity-pico-de-gallo/</link>
		<comments>http://www.robbwolf.com/2011/12/15/spicy-lime-shrimp-with-fruity-pico-de-gallo/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7428</guid>
		<description><![CDATA[Submitted by: Heather Connell Servings: 15-20 Ingredients: Shrimp 15-20 Large Shrimp (about 1 pound), clean and peeled 1/2 Jalapeno Pepper, diced (less if you don’t like spicy) 3 limes, juiced 1/2 cup green onion, diced 1 teaspoon garlic, minced 2 tablespoons cilantro, chopped 1 teaspoon coconut oil Fruity Pico De<a href="http://www.robbwolf.com/2011/12/15/spicy-lime-shrimp-with-fruity-pico-de-gallo/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/spicy-lime-shrimp-with-fruity-pico-de-gallo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chilled Gazpacho with Crabmeat Salad</title>
		<link>http://www.robbwolf.com/2011/12/15/chilled-gazpacho-with-crabmeat-salad/</link>
		<comments>http://www.robbwolf.com/2011/12/15/chilled-gazpacho-with-crabmeat-salad/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7472</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 4 as an Appetizer Ingredients: 8 lbs. ripe plum tomatoes, washed, cored and seeded 1 organic celery heart, washed 1 large seedless cucumber, washed 1 head of garlic 1 each; red, yellow, orange &#38; green bell pepper 1 large sweet onion 4 oz. blanched<a href="http://www.robbwolf.com/2011/12/15/chilled-gazpacho-with-crabmeat-salad/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/chilled-gazpacho-with-crabmeat-salad/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Paleo Poppers with Cilantro Lime Dipping Sauce</title>
		<link>http://www.robbwolf.com/2011/12/15/paleo-poppers-with-cilantro-lime-dipping-sauce/</link>
		<comments>http://www.robbwolf.com/2011/12/15/paleo-poppers-with-cilantro-lime-dipping-sauce/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7498</guid>
		<description><![CDATA[Submitted by: Karen Stoychoff Inman Servings: 4-6 Ingredients: The Vessel 12 Jalapeno Peppers (fresh &#38; whole) The Filling* 12 ounces Sweet Potatoes, roasted &#38; peeled 3 teaspoons adobe sauce (from canned chipotle peppers) 3 tablespoons Pancetta (Italian Bacon), browned &#38; chopped 3 tablespoons shallots, minced &#38; sweated The Batter &#38;<a href="http://www.robbwolf.com/2011/12/15/paleo-poppers-with-cilantro-lime-dipping-sauce/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/paleo-poppers-with-cilantro-lime-dipping-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Tangy-Sweet Guacamole with Grilled Shrimp</title>
		<link>http://www.robbwolf.com/2011/12/15/tangy-sweet-guacamole-with-grilled-shrimp/</link>
		<comments>http://www.robbwolf.com/2011/12/15/tangy-sweet-guacamole-with-grilled-shrimp/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7516</guid>
		<description><![CDATA[Submitted by: Mya Zeronis Servings: 6 Ingredients: Guacamole: 4 ripe hass avocados, halved; pits removed; flesh scooped out Zest and juice of 1 lime 1 handful fresh cilantro leaves, chopped ½ medium red onion, finely chopped ½ jalapeno pepper, seeded; finely chopped 2 cloves garlic, minced 4 tablespoons frozen orange<a href="http://www.robbwolf.com/2011/12/15/tangy-sweet-guacamole-with-grilled-shrimp/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/tangy-sweet-guacamole-with-grilled-shrimp/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Warm Pear Salad</title>
		<link>http://www.robbwolf.com/2011/12/15/warm-pear-salad/</link>
		<comments>http://www.robbwolf.com/2011/12/15/warm-pear-salad/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7543</guid>
		<description><![CDATA[Submitted by: Annie Mello Servings: Serves 4 Ingredients: 1 lb of chicken breast (cut into strips) 2 cups of almond flour 1 -2 cups of olive oil 1 can of artichokes 2 pears 1 package of spinach leaves 1/2 cup of walnuts (candied) 1 tablespoon of honey 1 teaspoon of<a href="http://www.robbwolf.com/2011/12/15/warm-pear-salad/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shrimp/Guacamole Rounds</title>
		<link>http://www.robbwolf.com/2011/12/15/shrimpguacamole-rounds/</link>
		<comments>http://www.robbwolf.com/2011/12/15/shrimpguacamole-rounds/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:31 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Party Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7607</guid>
		<description><![CDATA[Submitted by: Jennifer Laughter Servings: Multiple Ingredients: Cooked Shrimp Ripe Avocados Limes Cilantro 1/4 &#8221; round slices of cucumber diced fresh tomato fresh ground pepper Instructions: Remove pit and skin from a ripe avocado or two and mash in a med mixing bowl.  Squeeze the juice of one lime, add<a href="http://www.robbwolf.com/2011/12/15/shrimpguacamole-rounds/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Saffron Salmon</title>
		<link>http://www.robbwolf.com/2011/12/15/saffron-salmon/</link>
		<comments>http://www.robbwolf.com/2011/12/15/saffron-salmon/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:01 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7033</guid>
		<description><![CDATA[Submitted by: PärJohan Fredrickson Servings: 4 Ingredients: 1.8 lb Salmon in cubes(skin and boneless) 1 Large Leek washed and chopped 2 Granny Smith apple chopped 27 oz water heated with 15 gram/230 grain chicken broth(stock) 1/2 gram/8 grain Saffron 1 tsp Fresh Thyme sea salt and pepper to taste Protein<a href="http://www.robbwolf.com/2011/12/15/saffron-salmon/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Smokey Turkey Chilli</title>
		<link>http://www.robbwolf.com/2011/12/15/smokey-turkey-chilli/</link>
		<comments>http://www.robbwolf.com/2011/12/15/smokey-turkey-chilli/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:01 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7073</guid>
		<description><![CDATA[Submitted by: Karen Stoychoff Inman Servings: 4 Heaving Bowls; 8 Modest Bowls Ingredients: 2 Roasted Poblano Peppers 1 carton Pomi Strained Tomatoes 1 carton Pomi Chopped Tomatoes 1 Smoked Turkey Wing 2 T Coconut Oil 2# Ground Turkey Breast Note: I grind my own farm-raised, organic turkey breast in the<a href="http://www.robbwolf.com/2011/12/15/smokey-turkey-chilli/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/smokey-turkey-chilli/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Roasted Turkey Breast with Herb Bacon Salt</title>
		<link>http://www.robbwolf.com/2011/12/15/roasted-turkey-breast-with-herb-bacon-salt/</link>
		<comments>http://www.robbwolf.com/2011/12/15/roasted-turkey-breast-with-herb-bacon-salt/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:01 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7120</guid>
		<description><![CDATA[Submitted by: Bennett Smith Servings: 6-8 Ingredients: 2 &#8211; 4-6lb Turkey Breasts with Skin On 2 &#8211; Twigs Fresh Rosemary 1 &#8211; Cup Fresh Basil 1/2 &#8211; Cup Fresh Taragon 1 &#8211; Tbsp Sea Salt 1 &#8211; Tbsp Black Pepper 4-5 Slices of Cooked Bacon 2-3 Tbsp Olive Oil Instructions:<a href="http://www.robbwolf.com/2011/12/15/roasted-turkey-breast-with-herb-bacon-salt/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/roasted-turkey-breast-with-herb-bacon-salt/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Triple S</title>
		<link>http://www.robbwolf.com/2011/12/15/triple-s/</link>
		<comments>http://www.robbwolf.com/2011/12/15/triple-s/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:01 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7128</guid>
		<description><![CDATA[Submitted by: Julie Wolf Servings: One Ingredients: One 6-oz of your choice cut of beef &#8211; something thin with relatively low fat (because of the cooking technique) 8-10 medium organic strawberries, sliced Three cups spinach 4 Shallots 1/4 cup balsamic vinegar 2 T grass fed salted butter 1-2 T coconut<a href="http://www.robbwolf.com/2011/12/15/triple-s/"> Read more...</a>]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Apple Omelet</title>
		<link>http://www.robbwolf.com/2011/12/15/apple-omelet/</link>
		<comments>http://www.robbwolf.com/2011/12/15/apple-omelet/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7148</guid>
		<description><![CDATA[Submitted by: Camilla Servings: 2-4 Ingredients: Apple Omelet 1 T Coconut Flour 1/4 t Baking Powder 2 Eggs 2 T Almond Milk 1 T Fresh Lemon Juice (about 1/2 a lemon) 1 t Cinnamon 1 t Vanilla 1 Green Apple, thinly sliced Coconut Oil for cooking Instructions: Heat about 1<a href="http://www.robbwolf.com/2011/12/15/apple-omelet/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Chicken, Pomegranate, and Walnut Stew</title>
		<link>http://www.robbwolf.com/2011/12/15/chicken-pomegranate-and-walnut-stew/</link>
		<comments>http://www.robbwolf.com/2011/12/15/chicken-pomegranate-and-walnut-stew/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7132</guid>
		<description><![CDATA[Submitted by: Payam Saljoughian Servings: 6-8 Ingredients: 3 lbs organic boneless chicken breasts and thighs 1/2 cup butter (Kerrygold or other grass fed butter preferred) 2 small onions, diced 3 garlic cloves, minced 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon turmeric 2 1/2 cups walnuts, finely ground (coffee/spice grinder<a href="http://www.robbwolf.com/2011/12/15/chicken-pomegranate-and-walnut-stew/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/chicken-pomegranate-and-walnut-stew/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Breakfast MEATZA</title>
		<link>http://www.robbwolf.com/2011/12/15/breakfast-meatza/</link>
		<comments>http://www.robbwolf.com/2011/12/15/breakfast-meatza/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7145</guid>
		<description><![CDATA[Submitted by: Camilla Servings: 6 Ingredients: &#8220;Crust&#8221;: 1 lb Ground Pork 1 lb Ground Sausage 2 eggs Toppings: Pesto Mozzarella Raw Cheddar Scrambled Eggs Bacon Bell Peppers Mushrooms Grape Tomatoes Instructions: Combine &#8220;crust&#8221; ingredients in a bowl by hand to blend well. Press crust on a cookie sheet and bake<a href="http://www.robbwolf.com/2011/12/15/breakfast-meatza/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Garlic Basil Chicken Spaghetti</title>
		<link>http://www.robbwolf.com/2011/12/15/garlic-basil-chicken-spaghetti/</link>
		<comments>http://www.robbwolf.com/2011/12/15/garlic-basil-chicken-spaghetti/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7161</guid>
		<description><![CDATA[Submitted by: James E Walker Servings: 6-8 Ingredients: 3 large Chicken Breast cut in cubes 1 large sketti squash 10 fresh roma tomatoes 1 small onion diced 1 large clove garlic diced 1 tbsp Basil 2 tbsp Olive oil 1 tsp black pepper 1 tsp crushed red pepper 1/4clow sodium<a href="http://www.robbwolf.com/2011/12/15/garlic-basil-chicken-spaghetti/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/garlic-basil-chicken-spaghetti/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Pumpkin Chicken Chili</title>
		<link>http://www.robbwolf.com/2011/12/15/pumpkin-chicken-chili/</link>
		<comments>http://www.robbwolf.com/2011/12/15/pumpkin-chicken-chili/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7172</guid>
		<description><![CDATA[Submitted by: George Bryant Servings: 8 Ingredients: 3 Lbs of Chicken, cubed (any cut you want, I used breasts) 3 Cups Organic Pumpkin Puree 2 Cups Bell Pepper, Diced (Color of your choice) 2 Cups of Red Onion, Diced 3 Jalapenos, diced and seeds removed (if you want) 1 Cup<a href="http://www.robbwolf.com/2011/12/15/pumpkin-chicken-chili/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Pumpkin Spice Chicken Cacciatore</title>
		<link>http://www.robbwolf.com/2011/12/15/pumpkin-spice-chicken-cacciatore/</link>
		<comments>http://www.robbwolf.com/2011/12/15/pumpkin-spice-chicken-cacciatore/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7173</guid>
		<description><![CDATA[Submitted by: George Bryant Servings: 6 Ingredients: 3 Lbs of Chicken thighs (8) skin optional 3 Cups Red Onion, diced 2 Cups Organic Pumpkin Puree 1 Cup Water 1/4 Cup Coconut Oil, melted 28 Ounces chopped tomatoes with juice 6 Ounces organic tomato paste 1 Green Bell Pepper, roasted and<a href="http://www.robbwolf.com/2011/12/15/pumpkin-spice-chicken-cacciatore/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/pumpkin-spice-chicken-cacciatore/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Turbaconducken</title>
		<link>http://www.robbwolf.com/2011/12/15/turbaconducken/</link>
		<comments>http://www.robbwolf.com/2011/12/15/turbaconducken/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7182</guid>
		<description><![CDATA[Submitted by: Kyle Hillman Servings: 20 Ingredients: Turkey (Free-Range) Chicken (Free-Range) Duck (Free-Range) 5 Lbs of Bacon (Uncurred) Rosemary Garlic Fresh cracked black pepper *25 lb of fowl Instructions: Debone the birds, Also remove the wings of the duck and chicken, wrap them in bacon and throw them in the<a href="http://www.robbwolf.com/2011/12/15/turbaconducken/"> Read more...</a>]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Slow-Cook Barbeque Pork Loin</title>
		<link>http://www.robbwolf.com/2011/12/15/slow-cook-barbeque-pork-loin/</link>
		<comments>http://www.robbwolf.com/2011/12/15/slow-cook-barbeque-pork-loin/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7199</guid>
		<description><![CDATA[Submitted by: Carol Beliveau Servings: 4-6 Ingredients: 6 lb. pork loin (from pastured hog&#8230;) 1 6-ounce can plain tomato paste 1 C. clean beef broth 1/4 C. Bragg&#8217;s Apple Cider Vinegar 1/4 C. raw or locally grown honey 2 tsp. ground cumin 2 tsp. chili powder 1 tsp. oregano 1<a href="http://www.robbwolf.com/2011/12/15/slow-cook-barbeque-pork-loin/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/slow-cook-barbeque-pork-loin/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Coconutty Cod in a Creamy Sea of Veg</title>
		<link>http://www.robbwolf.com/2011/12/15/coconutty-cod-in-a-creamy-sea-of-veg/</link>
		<comments>http://www.robbwolf.com/2011/12/15/coconutty-cod-in-a-creamy-sea-of-veg/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7210</guid>
		<description><![CDATA[Submitted by: Nancy Harvey Servings: 4 Ingredients: Creamy Sea of Veg 1T coconut oil 1 large shallot, thinly sliced 3 large garlic cloves, minced 1/8 t chipotle powder* 1/8 t cumin powder* 1 small butternut squash, grated (about 4-5 cups) 1 large bunch of kale, stem removed and chopped (about<a href="http://www.robbwolf.com/2011/12/15/coconutty-cod-in-a-creamy-sea-of-veg/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/coconutty-cod-in-a-creamy-sea-of-veg/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
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		<title>Salmon Chowder</title>
		<link>http://www.robbwolf.com/2011/12/15/salmon-chowder/</link>
		<comments>http://www.robbwolf.com/2011/12/15/salmon-chowder/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:04:00 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7220</guid>
		<description><![CDATA[Submitted by: James Walker Servings: 4-6 Ingredients: 1  cup unsalted cashews 1       tbsp olive oil 1       onion diced well 1 lb    sweet potatoes diced (about 2 med/lg) 1       red bell pepper diced 1       large carrot sliced 2<a href="http://www.robbwolf.com/2011/12/15/salmon-chowder/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Paleo Pro Pancakes</title>
		<link>http://www.robbwolf.com/2011/12/15/paleo-pro-pancakes/</link>
		<comments>http://www.robbwolf.com/2011/12/15/paleo-pro-pancakes/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:03:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7219</guid>
		<description><![CDATA[Submitted by: James Walker Servings: 4-6 Ingredients: James’s Cooking Tip: Use 3 Berry Topping or Honey Drizzle to liven up pancakes Ingredients: ½  cup almond flour ½  cup coconut flour ¼  cup milled flax flour ¼  cup flaked unsweetened coconut 3 eggs 1 serving cup, unsweetened apple sauce 1 ripe<a href="http://www.robbwolf.com/2011/12/15/paleo-pro-pancakes/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>PJF Beef Wellington</title>
		<link>http://www.robbwolf.com/2011/12/15/pjf-beef-wellington/</link>
		<comments>http://www.robbwolf.com/2011/12/15/pjf-beef-wellington/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:03:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7226</guid>
		<description><![CDATA[Submitted by: Patricia Gerschler Servings: 4 Ingredients: PJF Kung Fu (http://theprimaljunkfoodie.blogspot.com/2011/11/pjf-kung-fu.html) 2 lb grass fed beef tenderloin 2 oz good quality butter, unsalted (softened/room temp) 2T coconut oil 1 shallot 1 red onion 1 lb button mushroom dried rubbed sage 6 oz liverwurst (about 1c&#8211; I couldn&#8217;t find duck liver<a href="http://www.robbwolf.com/2011/12/15/pjf-beef-wellington/"> Read more...</a>]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Fool Your Momma Southern Chicken and Dressing</title>
		<link>http://www.robbwolf.com/2011/12/15/fool-your-momma-southern-chicken-and-dressing/</link>
		<comments>http://www.robbwolf.com/2011/12/15/fool-your-momma-southern-chicken-and-dressing/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:03:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7240</guid>
		<description><![CDATA[Submitted by: Jody Dowdell Servings: 6-8 depending on appetite Ingredients: Cooked Rotisserie Chicken (plus salt, pepper, and vinegar for broth) ______________________________ Faux&#8217;rn bread (my paleo version of cornbread) ingredients 1 1/4 cup almond flour 1/2 cup coconut flour 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic salt 1 1/2 tablespoon baking<a href="http://www.robbwolf.com/2011/12/15/fool-your-momma-southern-chicken-and-dressing/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Beef Tenderloin with Prunes and Cherries</title>
		<link>http://www.robbwolf.com/2011/12/15/beef-tenderloin-with-prunes-and-cherries/</link>
		<comments>http://www.robbwolf.com/2011/12/15/beef-tenderloin-with-prunes-and-cherries/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:03:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7263</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 8 as an Entree Ingredients: 5 lbs. (trimmed weight) GF beef tenderloin roast 6 lbs. meaty GF beef soup bones 1 lb. GF beef fat and trim 4 large stalks organic celery, washed 4 large organic carrots 2 large Spanish onions 1 small pkg.<a href="http://www.robbwolf.com/2011/12/15/beef-tenderloin-with-prunes-and-cherries/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/beef-tenderloin-with-prunes-and-cherries/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
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		<title>Rib Eye Steak with Wild Mushroom Bacon Ragout</title>
		<link>http://www.robbwolf.com/2011/12/15/rib-eye-steak-with-wild-mushroom-bacon-ragout/</link>
		<comments>http://www.robbwolf.com/2011/12/15/rib-eye-steak-with-wild-mushroom-bacon-ragout/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7275</guid>
		<description><![CDATA[Submitted by: Laura Mar Servings: Serves 2 Ingredients: 2 cups cremini mushrooms, sliced 1 cup chanterelle mushrooms, torn into pieces 10 strips bacon, sliced crosswise in 1/2 inch pieces 1/2 white onion, sliced 2 cloves garlic, minced 1/4 tsp fresh thyme, finely chopped 1/2 cup low sodium beef stock (or<a href="http://www.robbwolf.com/2011/12/15/rib-eye-steak-with-wild-mushroom-bacon-ragout/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/rib-eye-steak-with-wild-mushroom-bacon-ragout/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>The Bacon Chicken</title>
		<link>http://www.robbwolf.com/2011/12/15/the-bacon-chicken/</link>
		<comments>http://www.robbwolf.com/2011/12/15/the-bacon-chicken/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7350</guid>
		<description><![CDATA[Submitted by: Stacy and Matt Servings: About 6 Ingredients: The Bacon Chicken with Insanely Delicious Bacon Flavored Cabbage Ingredients 1 whole chicken 10 (or more, depending on size) strips of thick cut nitrate-free bacon, cut in half 1 lemon 1 onion 1 sprig of rosemary 6 cloves of garlic 1<a href="http://www.robbwolf.com/2011/12/15/the-bacon-chicken/"> Read more...</a>]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Bacon and Apple Stuffed Pork Chops</title>
		<link>http://www.robbwolf.com/2011/12/15/bacon-and-apple-stuffed-pork-chops/</link>
		<comments>http://www.robbwolf.com/2011/12/15/bacon-and-apple-stuffed-pork-chops/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7338</guid>
		<description><![CDATA[Submitted by: Matt and Stacy Servings: 6 Ingredients: 6 1″ thick pork chops 2 Tbsp lard 2 medium baking apples (Gala and York are our favorites), peeled, cored and diced 10 strips of bacon, diced 1 red onion, diced 2 cloves garlic, minces 4 fresh sage leaves, finely chopped 1/4<a href="http://www.robbwolf.com/2011/12/15/bacon-and-apple-stuffed-pork-chops/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/bacon-and-apple-stuffed-pork-chops/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Paleo Beef Stew in slow cooker</title>
		<link>http://www.robbwolf.com/2011/12/15/paleo-beef-stew-in-slow-cooker/</link>
		<comments>http://www.robbwolf.com/2011/12/15/paleo-beef-stew-in-slow-cooker/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7391</guid>
		<description><![CDATA[Submitted by: Adeline Bessellieu Servings: 4 Ingredients: 1.5 lbs Beef stew cubes 2 medium sweet potatoes 1 medium onion 1 clove garlic minced 14 oz can low sodium diced tomatoes 1 cup frozen spinach 2 tbsp toasted sesame oil 1 tbsp basil 1 tsp oregano 1 tbsp italian seasoning (optional)<a href="http://www.robbwolf.com/2011/12/15/paleo-beef-stew-in-slow-cooker/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/paleo-beef-stew-in-slow-cooker/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Bottarga Squash</title>
		<link>http://www.robbwolf.com/2011/12/15/bottarga-squash/</link>
		<comments>http://www.robbwolf.com/2011/12/15/bottarga-squash/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7386</guid>
		<description><![CDATA[Submitted by: Lisa Rose Servings: 4-6 Ingredients: 1 spaghetti squash 1/4 cup extra virgin olive oil 1 garlic clove thinly sliced 5 ounces grated bottarga, or to taste 3 tablespoons coarsely chopped parsley 2 teaspoons lemon zest Instructions: 1. Roast the squash in a 375 degrees oven for 45 minutes.<a href="http://www.robbwolf.com/2011/12/15/bottarga-squash/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/bottarga-squash/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chicken Cacciatore alla Siciliano</title>
		<link>http://www.robbwolf.com/2011/12/15/chicken-cacciatore-alla-siciliano/</link>
		<comments>http://www.robbwolf.com/2011/12/15/chicken-cacciatore-alla-siciliano/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7395</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 8 as an Entree Ingredients: 4 lbs. each chicken legs &#38; thighs w/skin 3 lbs. preservative-free Italian sweet fennel sausage ½ cup coconut flour 3 heads garlic, roasted 3 tbsp. dried Turkish oregano ½ lb. sun-dried tomatoes 3 lbs Spanish onion, medium dice (2)<a href="http://www.robbwolf.com/2011/12/15/chicken-cacciatore-alla-siciliano/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/chicken-cacciatore-alla-siciliano/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Cinnamon Chili Rubbed Pork Tenderloin with Apple Salsa</title>
		<link>http://www.robbwolf.com/2011/12/15/cinnamon-chili-rubbed-pork-tenderloin-with-apple-salsa/</link>
		<comments>http://www.robbwolf.com/2011/12/15/cinnamon-chili-rubbed-pork-tenderloin-with-apple-salsa/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7422</guid>
		<description><![CDATA[Submitted by: Heather Connell Servings: 6-8 Ingredients: Pork Tenderloin 3 tablespoons olive oil 3 garlic cloves, minced 1 tablespoon chili powder ½ tablespoon ground cinnamon 1 pork tenderloin Salt and pepper to taste Apple Salsa 2 cups diced Fuji apple, about 2 medium apples 1/2 cup diced red bell pepper<a href="http://www.robbwolf.com/2011/12/15/cinnamon-chili-rubbed-pork-tenderloin-with-apple-salsa/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/cinnamon-chili-rubbed-pork-tenderloin-with-apple-salsa/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sweet Potato Curry</title>
		<link>http://www.robbwolf.com/2011/12/15/sweet-potato-curry/</link>
		<comments>http://www.robbwolf.com/2011/12/15/sweet-potato-curry/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7410</guid>
		<description><![CDATA[Submitted by: Kyle Roberts Servings: 4-6 Ingredients: Chicken Thighs – I used 5 thighs, but could have used a couple more. 2 sweet potatoes 1 large onion 2 zucchinis 1 can of diced organic tomatoes 4 medium sized carrots 3 cloves of garlic 4T of curry – I usually use<a href="http://www.robbwolf.com/2011/12/15/sweet-potato-curry/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/sweet-potato-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cranberry Orange Crockpot Chicken</title>
		<link>http://www.robbwolf.com/2011/12/15/cranberry-orange-crockpot-chicken/</link>
		<comments>http://www.robbwolf.com/2011/12/15/cranberry-orange-crockpot-chicken/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7438</guid>
		<description><![CDATA[Submitted by: Tara Chaput aka The Foodie And The Family Servings: 6 Ingredients: 6 chicken breasts 1 tablespoon coconut oil 1/2 large red onion, sliced 12 ounces fresh cranberries 1 orange, juiced and cut into wedges 1/4-1/2 cup raw honey 2 cinnamon sticks 1/4 teaspoon ground ginger 1/4 teaspoon nutmeg<a href="http://www.robbwolf.com/2011/12/15/cranberry-orange-crockpot-chicken/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/cranberry-orange-crockpot-chicken/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Curry with Pumpkin Coconut Chapati</title>
		<link>http://www.robbwolf.com/2011/12/15/chicken-curry-with-pumpkin-coconut-chapati/</link>
		<comments>http://www.robbwolf.com/2011/12/15/chicken-curry-with-pumpkin-coconut-chapati/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:59 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7461</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 8 as an Entree Ingredients: CHICKEN CURRY INGREDIENTS: 8 ripe nectarines, washed + 2 limes 6 lbs. chicken breast halves with ribs and skin (2) 14 oz. cans Thai Kitchen coconut milk 2 large Vidalia or Maui onions 6 oz. piece of fresh ginger<a href="http://www.robbwolf.com/2011/12/15/chicken-curry-with-pumpkin-coconut-chapati/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/chicken-curry-with-pumpkin-coconut-chapati/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Breakfast Bread Pudding</title>
		<link>http://www.robbwolf.com/2011/12/15/breakfast-bread-pudding/</link>
		<comments>http://www.robbwolf.com/2011/12/15/breakfast-bread-pudding/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7505</guid>
		<description><![CDATA[Submitted by: Nikki Orth Servings: 8-12 Ingredients: Coconut Bread 2/3 c. coconut flour 8 eggs ½ tsp. baking powder ½ tsp. salt ½ c. coconut oil or ghee or grass-fed butter 1 Tbsp. pure maple syrup (optional) 1 Tbsp. cinnamon Bread Pudding 1 coconut bread recipe, cut into 1/2 inch<a href="http://www.robbwolf.com/2011/12/15/breakfast-bread-pudding/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/breakfast-bread-pudding/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Stuffed Acorn Squash</title>
		<link>http://www.robbwolf.com/2011/12/15/stuffed-acorn-squash/</link>
		<comments>http://www.robbwolf.com/2011/12/15/stuffed-acorn-squash/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7525</guid>
		<description><![CDATA[Submitted by: Camilla Servings: 6 Ingredients: 3 Acorn Squashes 1 lb Ground Meat (no lean stuff!) 1 Onion, diced 2 Granny Smith Apples, chopped 1 c Pecans, chopped 1 c Fresh Cranberries 3 Large Carrots, grated Olive Oil 1 c Dry Red Wine 2 Eggs Instructions: In a large stock<a href="http://www.robbwolf.com/2011/12/15/stuffed-acorn-squash/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/stuffed-acorn-squash/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bacon-Crusted Quiche</title>
		<link>http://www.robbwolf.com/2011/12/15/bacon-crusted-quiche/</link>
		<comments>http://www.robbwolf.com/2011/12/15/bacon-crusted-quiche/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7526</guid>
		<description><![CDATA[Submitted by: Camilla Servings: 6-8 Ingredients: 8 Eggs 1 c. Coconut Milk ½ Onion, chopped 2 c Fresh Spinach 1 t Baking Powder 2 T Almond Meal Salt and Pepper to taste 1 Package Nitrate-Free Bacon Instructions: Line a greased 9-inch pie plate with bacon, being extra careful to “fortify”<a href="http://www.robbwolf.com/2011/12/15/bacon-crusted-quiche/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/bacon-crusted-quiche/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Kale &amp; Hearty Eggs</title>
		<link>http://www.robbwolf.com/2011/12/15/kale-hearty-eggs/</link>
		<comments>http://www.robbwolf.com/2011/12/15/kale-hearty-eggs/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7530</guid>
		<description><![CDATA[Submitted by: Karen Stoychoff Inman Servings: 2 Ingredients: 4 strips bacon; cooked crisp; retain the fat 4 Eggs (cooked the way you like in coconut oil) 2 bunches Kale; thoroughly washed &#38; trimmed 2 shallots, roughly chopped 2 tablespoons fresh tarragon, chopped 1 tablespoon balsamic  vinegar 1 teaspoon Mrs. Dash<a href="http://www.robbwolf.com/2011/12/15/kale-hearty-eggs/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/kale-hearty-eggs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Paleo Swedish Meatballs</title>
		<link>http://www.robbwolf.com/2011/12/15/paleo-swedish-meatballs/</link>
		<comments>http://www.robbwolf.com/2011/12/15/paleo-swedish-meatballs/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7536</guid>
		<description><![CDATA[Submitted by: Annie Mello Servings: 6 Ingredients: Meatballs 1/2 cup of almond flour 1/4 cup unsweetened almond milk 3/4 lb ground beef 3/4 lb ground pork 1 small red onion (grated or very finely chopped) 1 egg 1/8 teaspoon ground allspice 1/4 teaspoon ground cardamom 1/8 teaspoon ground ginger 1/4<a href="http://www.robbwolf.com/2011/12/15/paleo-swedish-meatballs/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/paleo-swedish-meatballs/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>New Mexico Paleo Pork or If Cavemen Had Crock Pots</title>
		<link>http://www.robbwolf.com/2011/12/15/new-mexico-paleo-pork-or-if-cavemen-had-crock-pots/</link>
		<comments>http://www.robbwolf.com/2011/12/15/new-mexico-paleo-pork-or-if-cavemen-had-crock-pots/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7599</guid>
		<description><![CDATA[Submitted by: Tarah Chieffi Servings: 6 Ingredients: 10 New Mexico dried chilis Water 4 japones chilis (can substitute with guajillo chilis for less spice) 5 garlic cloves, crushed 1 large yellow onion, cut into quarters 1 tsp ground cumin Salt and pepper to taste 3 lb pork shoulder Instructions: Use<a href="http://www.robbwolf.com/2011/12/15/new-mexico-paleo-pork-or-if-cavemen-had-crock-pots/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/new-mexico-paleo-pork-or-if-cavemen-had-crock-pots/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Apple CIder Braised, Tender Pork Shanks</title>
		<link>http://www.robbwolf.com/2011/12/15/apple-cider-braised-tender-pork-shanks/</link>
		<comments>http://www.robbwolf.com/2011/12/15/apple-cider-braised-tender-pork-shanks/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7580</guid>
		<description><![CDATA[Submitted by: Mya Zeronis Servings: 6 Ingredients: 1 ounce canola oil 6 pork leg shanks, about 1 pound each Salt to taste Pepper to taste 1 stick cinnamon 1 medium onion, roughly chopped 2 bay leaves 2 thyme sprigs 6 garlic cloves, peeled; crushed 2 ounces tomato paste, divided 3<a href="http://www.robbwolf.com/2011/12/15/apple-cider-braised-tender-pork-shanks/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/apple-cider-braised-tender-pork-shanks/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pumpkin Chili</title>
		<link>http://www.robbwolf.com/2011/12/15/pumpkin-chili/</link>
		<comments>http://www.robbwolf.com/2011/12/15/pumpkin-chili/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7591</guid>
		<description><![CDATA[Submitted by: Sarah Ballantyne (www.thepaleomom.com) Servings: 8-10 Ingredients: 1 medium pie pumpkin, peeled and cut into 1/2&#8243; cubes 1 large sweet potato, peeled and cut into 1/2&#8243; cubes 2 Tbsp coconut oil, melted 2 lb ground turkey 1 lb ground beef chuck 2 onions, finely chopped 6-8 celery stalks, chopped<a href="http://www.robbwolf.com/2011/12/15/pumpkin-chili/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/pumpkin-chili/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shepard&#8217;s Pie Paleo Style</title>
		<link>http://www.robbwolf.com/2011/12/15/shepards-pie-paleo-style/</link>
		<comments>http://www.robbwolf.com/2011/12/15/shepards-pie-paleo-style/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7609</guid>
		<description><![CDATA[Submitted by: Suzanne Robertson &#38; Sean Coonce Servings: Serves 6 Ingredients: Beef Stew: 2lbs Grass-fed beef stew meat 2 Tbsp olive oil (add enough to coat meat) 5 sprigs fresh rosemary, destemmed and chopped 1-2 Tbsp smoked paprika 10-12 garlic cloves, minced, divided 1 yellow onion, chopped 1 head cabbage,<a href="http://www.robbwolf.com/2011/12/15/shepards-pie-paleo-style/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/shepards-pie-paleo-style/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Chipotle Chili</title>
		<link>http://www.robbwolf.com/2011/12/15/chipotle-chili/</link>
		<comments>http://www.robbwolf.com/2011/12/15/chipotle-chili/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:02:58 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Main Dish]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7600</guid>
		<description><![CDATA[Submitted by: Tarah Chieffi Servings: 8 Ingredients: 2 tbsp coconut oil 2 lb ground beef (or ground meat of your choice) 1 lb spicy italian sausage (if you can&#8217;t find ground, use the sausage links and remove the sausage from the casings) 2 tbsp chili powder 1 tbsp ground cumin<a href="http://www.robbwolf.com/2011/12/15/chipotle-chili/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/chipotle-chili/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Warm Pumpkin Latte</title>
		<link>http://www.robbwolf.com/2011/12/15/warm-pumpkin-latte/</link>
		<comments>http://www.robbwolf.com/2011/12/15/warm-pumpkin-latte/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:42 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7060</guid>
		<description><![CDATA[Submitted by: Joanne Servings: 1 cup Ingredients: 1 cup Coconut milk or milk of choice 1/4 cup Pumpkin puree 1/4 teaspoon each of cloves, cinnamon, allspice, nutmeg or 1 teaspoon pumpkin pie spice Instructions: Pour milk into sauce pan or microwave safe cup. Add puree and spices. Mix well. Heat<a href="http://www.robbwolf.com/2011/12/15/warm-pumpkin-latte/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/warm-pumpkin-latte/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pumpkin Spice Latte</title>
		<link>http://www.robbwolf.com/2011/12/15/pumpkin-spice-latte/</link>
		<comments>http://www.robbwolf.com/2011/12/15/pumpkin-spice-latte/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:42 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7169</guid>
		<description><![CDATA[Submitted by: George Bryant Servings: 1 Ingredients: 1 Cup Coconut Milk 1 1/2 Tbsp Pureed Pumpkin 2 Tbsp Organic Vanilla Extract 2 Tbsp Raw Organic Honey **(Optional)** 1/4 Tsp Ground Cinnamon Pinch of Nutmeg or Allspice 1/2 Cup Strong Coffee or Espresso Pinch of Cocoa Powder Instructions: 1. Brew your<a href="http://www.robbwolf.com/2011/12/15/pumpkin-spice-latte/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/pumpkin-spice-latte/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Gluhwein</title>
		<link>http://www.robbwolf.com/2011/12/15/gluhwein/</link>
		<comments>http://www.robbwolf.com/2011/12/15/gluhwein/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:42 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7286</guid>
		<description><![CDATA[Submitted by: Camilla Servings: 4-6 Ingredients: 2 Bottles Red Wine 1/2 c Brandy 1 Cinnamon Stick Pinch Sugar (coconut crystals might work well) Instructions: Combine all in a saucepan.  Keeping on medium-low heat (do NOT allow to boilLadle into mugs and garnish with a cinnamon stick. Notes: Pace yourself with<a href="http://www.robbwolf.com/2011/12/15/gluhwein/"> Read more...</a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>(Sort of) Healthy Holiday Nog</title>
		<link>http://www.robbwolf.com/2011/12/15/sort-of-healthy-holiday-nog/</link>
		<comments>http://www.robbwolf.com/2011/12/15/sort-of-healthy-holiday-nog/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:42 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7306</guid>
		<description><![CDATA[Submitted by: Brianne Grogan Servings: 2 Ingredients: 6 plump dates 1 heaping Tbsp raw cashews 1 cup unsweetened almond milk ½ cup coconut milk (the kind from a can… be sure to shake it up first!) ½ tsp pure vanilla extract ½ tsp cinnamon ¼ tsp nutmeg 1.5 oz spiced<a href="http://www.robbwolf.com/2011/12/15/sort-of-healthy-holiday-nog/"> Read more...</a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pumpkin Cider Latte</title>
		<link>http://www.robbwolf.com/2011/12/15/pumpkin-cider-latte/</link>
		<comments>http://www.robbwolf.com/2011/12/15/pumpkin-cider-latte/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:42 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7362</guid>
		<description><![CDATA[Submitted by: Stacy and Matt Servings: 4 Ingredients: 1 C pumpkin puree (we use Elana’s Pantry instructions) 1 C pure apple juice (use apple cider if you can’t find unpasteurized apple juice) 1 C light canned or the boxed drinking kind of coconut milk 1 tsp ground cinnamon 1/4 tsp<a href="http://www.robbwolf.com/2011/12/15/pumpkin-cider-latte/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Christmas Cranberry Cocktail</title>
		<link>http://www.robbwolf.com/2011/12/15/christmas-cranberry-cocktail/</link>
		<comments>http://www.robbwolf.com/2011/12/15/christmas-cranberry-cocktail/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:42 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7377</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Makes two stiff drinks, repeat as needed Ingredients: 3 large pink grapefruits, chilled 5 Valencia oranges 2 lbs. fresh cranberries, washed and drained 4 tbsp. raw honey 4 jiggers Chopin potato vodka 2 star anise 1 – 2  eyedroppers liquid stevia ½ tsp. orange oil<a href="http://www.robbwolf.com/2011/12/15/christmas-cranberry-cocktail/"> Read more...</a>]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pumpkin latte</title>
		<link>http://www.robbwolf.com/2011/12/15/pumpkin-latte/</link>
		<comments>http://www.robbwolf.com/2011/12/15/pumpkin-latte/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:42 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7397</guid>
		<description><![CDATA[Submitted by: Joanne Servings: 1 Ingredients: I have submitted this before but I forgot the sweetener of choice. 1 cup Milk of choice 1/2 cup Pumpkin puree 1 tsp of Pumpkin spice or 1/4 teaspoon each of allspice, cinnimon, nutmeg and cloves 1-2 TB of maple syrup or sweetner of<a href="http://www.robbwolf.com/2011/12/15/pumpkin-latte/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>World&#8217;s Best Sangria</title>
		<link>http://www.robbwolf.com/2011/12/15/worlds-best-sangria/</link>
		<comments>http://www.robbwolf.com/2011/12/15/worlds-best-sangria/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:41 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7411</guid>
		<description><![CDATA[Submitted by: Chantel Barber Servings: 15-20 Ingredients: 1.75 liters red wine (the big bottle) 1 cup Brandy 1 cup Triple Sec ½ -1 cup simple syrup 1 cup Simply Lemonade (or Simply Limeade&#8211;I think the lemonade is better) diced apples club soda Instructions: 1. Read the &#8220;What you need to<a href="http://www.robbwolf.com/2011/12/15/worlds-best-sangria/"> Read more...</a>]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Smoked Noble</title>
		<link>http://www.robbwolf.com/2011/12/15/smoked-noble/</link>
		<comments>http://www.robbwolf.com/2011/12/15/smoked-noble/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:41 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7502</guid>
		<description><![CDATA[Submitted by: Aline Servings: 1 Ingredients: Noble Fir Sorbet: 1 c. of sugar 1 c. of water 2  6-inch branches of noble fir (cut into 1-inch lenghts) 1/2 c. of mineral water 1/2 c. of fresh squeezed lemon juice 1 Tbsp. of gin or vodka Cocktail: Noble Fir Sorbet Mezcal<a href="http://www.robbwolf.com/2011/12/15/smoked-noble/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Santa&#8217;s Secret Sangria</title>
		<link>http://www.robbwolf.com/2011/12/15/santas-secret-sangria/</link>
		<comments>http://www.robbwolf.com/2011/12/15/santas-secret-sangria/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:41 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7544</guid>
		<description><![CDATA[Submitted by: Annie Mello Servings: 6 glasses Ingredients: 1 bottle Spanish red table wine 1/4 cup fresh squeezed Oranges 1/4 cup brandy 3 tablespoons of palm sugar 1 orange, thinly sliced 1 lemon, thinly sliced Instructions: Combine wine, juice, brandy and sugar in a medium saucepan over low heat and<a href="http://www.robbwolf.com/2011/12/15/santas-secret-sangria/"> Read more...</a>]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Hot Toddy</title>
		<link>http://www.robbwolf.com/2011/12/15/hot-toddy/</link>
		<comments>http://www.robbwolf.com/2011/12/15/hot-toddy/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:41 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7551</guid>
		<description><![CDATA[Submitted by: Annie Mello Servings: 1 cup Ingredients: 1 oz brandy, whiskey or rum 1 Tbsp honey 1/4 lemon 1 cup hot water 1 tea bag Instructions: Preparation: Coat the bottom of a mug with raw  honey. Add the liquor and the juice of the lemon quarter. On the side,<a href="http://www.robbwolf.com/2011/12/15/hot-toddy/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Paleo Holiday Tom and Jerrys</title>
		<link>http://www.robbwolf.com/2011/12/15/paleo-holiday-tom-and-jerrys/</link>
		<comments>http://www.robbwolf.com/2011/12/15/paleo-holiday-tom-and-jerrys/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:41 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Festive Beverage]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7577</guid>
		<description><![CDATA[Submitted by: Annie Mello Servings: 6 cups Ingredients: 6 eggs separated 1/2 teaspoon salt 1/2 pound grass &#8211; fed butter, room temperature 3 cups of palm sugar 1/2 cup of raw honey 1 teaspoon vanilla extract 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground allspice Instructions: Beat<a href="http://www.robbwolf.com/2011/12/15/paleo-holiday-tom-and-jerrys/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/paleo-holiday-tom-and-jerrys/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate Almond Cups</title>
		<link>http://www.robbwolf.com/2011/12/15/chocolate-almond-cups/</link>
		<comments>http://www.robbwolf.com/2011/12/15/chocolate-almond-cups/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:16 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7036</guid>
		<description><![CDATA[Submitted by Kristen Servings: Not enough once people taste them! Ingredients: •100% Pure Almond Butter (You have to first make this yourself) •100% Unsweetened Chocolate •Coconut Sugar •Grapeseed Oil •Love Instructions: You will need: 1.  Almond Butter &#8211; To make this, you need Almonds that have been through the food<a href="http://www.robbwolf.com/2011/12/15/chocolate-almond-cups/"> Read more...</a>]]></description>
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		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Pumpkin Cranberry Scones</title>
		<link>http://www.robbwolf.com/2011/12/15/pumpkin-cranberry-scones/</link>
		<comments>http://www.robbwolf.com/2011/12/15/pumpkin-cranberry-scones/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:16 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7175</guid>
		<description><![CDATA[Submitted by: George Bryant Servings: 12 Ingredients: 2 Cups Almond Flour 1/2 Cup Pumpkin Puree 1/2 Cup Dried Cranberries 1/4 Cup Shredded Coconut 1/4 Cup Crushed Pecans 1 Egg 3 Tbsp Raw Organic Honey, melted 1 Tsp Sea Salt 1 Tsp Baking Powder 1 Tsp Cinnamon 1 Tsp Pumpkin Pie<a href="http://www.robbwolf.com/2011/12/15/pumpkin-cranberry-scones/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/pumpkin-cranberry-scones/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate Mousse</title>
		<link>http://www.robbwolf.com/2011/12/15/chocolate-mousse/</link>
		<comments>http://www.robbwolf.com/2011/12/15/chocolate-mousse/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:16 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7154</guid>
		<description><![CDATA[Submitted by: Bob Faber Servings: 4 Ingredients: 8 oz. Coconut Cream (not from tetra pack as this contains guar gum as an added stabalizer) 4 table spoons Unsweetened Dried, Shredded Coconut 2 tea spoons Unsweetened Coco Powder 4 squares High Cacao (85% is ideal) Dark Chocolate Sprig of Mint Leaves<a href="http://www.robbwolf.com/2011/12/15/chocolate-mousse/"> Read more...</a>]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Thin Mint Cookie Balls</title>
		<link>http://www.robbwolf.com/2011/12/15/thin-mint-cookie-balls/</link>
		<comments>http://www.robbwolf.com/2011/12/15/thin-mint-cookie-balls/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:16 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7193</guid>
		<description><![CDATA[Submitted by: Kate Petrovic Servings: 30 cookies Ingredients: 1 cup almonds 1 cup walnuts 10 large medjool dates, pitted 2 pinches salt 1/4 &#8211; 1/2 tsp peppermint extract 1 1/2 tsp vanilla 1 tsp cinnamon 1/2 cup shredded coconut 3 Tbsp cacao powder 1/2 &#8211; 1 Tbsp honey Instructions: In<a href="http://www.robbwolf.com/2011/12/15/thin-mint-cookie-balls/"> Read more...</a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Paleo Pumpkin Bread</title>
		<link>http://www.robbwolf.com/2011/12/15/paleo-pumpkin-bread/</link>
		<comments>http://www.robbwolf.com/2011/12/15/paleo-pumpkin-bread/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:16 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7200</guid>
		<description><![CDATA[Submitted by: Carol Beliveau Servings: 8-10 slices Ingredients: 5 farm-fresh eggs 1/2 C. coconut milk (full fat) 1 1/2 C. 100% pumpkin (not pumpkin pie filling&#8230;) 1 tsp. baking soda 1 tsp. pure vanilla 1/2 C. coconut flour, sifted with baking soda 1-2 TBSP raw or locally grown honey (optional)<a href="http://www.robbwolf.com/2011/12/15/paleo-pumpkin-bread/"> Read more...</a>]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cranberry sorbet</title>
		<link>http://www.robbwolf.com/2011/12/15/cranberry-sorbet/</link>
		<comments>http://www.robbwolf.com/2011/12/15/cranberry-sorbet/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:16 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7206</guid>
		<description><![CDATA[Submitted by: Sara Stopek Servings: 8 (more as garnish to another dessert) Ingredients: fresh cranberries &#8211; 2 12 oz. packages juice of 1/2 a lemon maple syrup (as little as you can get away with) a biggish splash of OJ (optional) a smallish splash of Cointreau, Triple Sec, or Grand<a href="http://www.robbwolf.com/2011/12/15/cranberry-sorbet/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chilled Chocolate Torte</title>
		<link>http://www.robbwolf.com/2011/12/15/chilled-chocolate-torte/</link>
		<comments>http://www.robbwolf.com/2011/12/15/chilled-chocolate-torte/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:15 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7141</guid>
		<description><![CDATA[Submitted by: Camilla Servings: 6-8 Ingredients: Crust: 2 c pecans 1/4 c unsweetened cocoa powder 2 T coconut oil 1/4 c agave nectar 1 t vanilla 1/2 t sea salt Filling: 3 avocados (the riper the better!) 1/3 c almond milk 2/3 c agave nectar 1 T almond butter 1<a href="http://www.robbwolf.com/2011/12/15/chilled-chocolate-torte/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pumpkin Brownies with Pumpkin Pie Frosting</title>
		<link>http://www.robbwolf.com/2011/12/15/pumpkin-brownies-with-pumpkin-pie-frosting/</link>
		<comments>http://www.robbwolf.com/2011/12/15/pumpkin-brownies-with-pumpkin-pie-frosting/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:15 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7165</guid>
		<description><![CDATA[Submitted by: George Bryant Servings: 20 Ingredients: Ingredients (Brownies): 1 Cup Coconut Cream Concentrate, melted 3 Eggs 1/2 Cup Raw Organic Honey 1/2 Cup Pumpkin Puree 1/4 Cup Organic Cocoa Powder 1 Tbsp Cinnamon 1 Tbsp Pumpkin Pie Spice 2 Tsp Vanilla Extract 1/2 Tsp Baking Soda 1/4 Tsp Sea<a href="http://www.robbwolf.com/2011/12/15/pumpkin-brownies-with-pumpkin-pie-frosting/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/pumpkin-brownies-with-pumpkin-pie-frosting/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Coconutty Bon-Bons</title>
		<link>http://www.robbwolf.com/2011/12/15/coconutty-bon-bons/</link>
		<comments>http://www.robbwolf.com/2011/12/15/coconutty-bon-bons/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:15 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7236</guid>
		<description><![CDATA[Submitted by: Jen Matheis Servings: 24 bon-bons Ingredients: 2     C raw almonds 1 1/2 C unsweetened coconut 1/2   C unsweetened full fat coconut milk 1 1/2 T blue agave nectar 1/8   t sea salt 3.5   oz. 72% cocoa or higher dark chocolate (I use 85%)<a href="http://www.robbwolf.com/2011/12/15/coconutty-bon-bons/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Paleo Apple Crisp</title>
		<link>http://www.robbwolf.com/2011/12/15/paleo-apple-crisp/</link>
		<comments>http://www.robbwolf.com/2011/12/15/paleo-apple-crisp/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:15 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7254</guid>
		<description><![CDATA[Submitted by: Richard Hammond Servings: Serves 10 to 12 Ingredients: 5 lbs. organic golden delicious apples 1 cup dried currants 2 ½ cups almond flour + 2 tbsp arrowroot 10 oz. pitted dates 2/3 cup solid coconut oil (chilled) 2 organic lemons ½ cup Tap n’Apple apple butter 12 oz.<a href="http://www.robbwolf.com/2011/12/15/paleo-apple-crisp/"> Read more...</a>]]></description>
		<wfw:commentRss>http://www.robbwolf.com/2011/12/15/paleo-apple-crisp/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Cocoa Loco Nutty Bites</title>
		<link>http://www.robbwolf.com/2011/12/15/cocoa-loco-nutty-bites/</link>
		<comments>http://www.robbwolf.com/2011/12/15/cocoa-loco-nutty-bites/#comments</comments>
		<pubDate>Thu, 15 Dec 2011 19:01:15 +0000</pubDate>
		<dc:creator>Robb Wolf</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://robbwolf.com/?p=7244</guid>
		<description><![CDATA[Submitted by: Jody Dowdell Servings: 10 or so Ingredients: 1/4 cup cocoa powder 1/4 cup coconut flour 1/3 cup almond butter A pinch of salt 1/3 cup pecans 1/4 cup applesauce 1 tsp vanilla 1 tsp baking powder 1 ripe banana 1 egg 1 cup dark chocolate chunks (optional) Instructions:<a href="http://www.robbwolf.com/2011/12/15/cocoa-loco-nutty-bites/"> Read more...</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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