Power Breakfast Baked Potato from Real Food by Dad- really this is just the recipe for making a perfect baked potato. The toppings are where it separates the men from the boys! Meat Lovers baked potato and a Pulled Pork baked potato ideas included in the post... this is what you make for late weekend breakfasts or late night dinners!

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Clean Eating Banana Split Mousse...made with clean ingredients, is ready in less than 10 minutes and it's "almost raw, vegan, gluten-free, dairy-free, egg-free, paleo-friendly and contains no refined sugar | The Healthy Family and Home

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This Rawsome Vegan Life: fresh summer rolls with basil, avocado, kale + spicy garlic Peanut sauce: 2 garlic cloves, minced 1 tablespoon chunk of ginger, peeled and finely chopped 2 tablespoons each of tamari, maple syrup, and lime juice Chili powder, to taste 1/3 cup peanut butter 1/3 cup water (more or less as needed) 1 cup cooked vermicelli (AKA rice noodles) 5-8 rice paper sheets 1 carrot 1 avocado 1/3 cucumber 1 cup fresh basil 1/2 cup cilantro 5-8 kale leaves 1/2 red pepper

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Peach Recipes Are Making Summer Sweeter

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ZUCCHINI NOODLES WITH PESTO AND ROASTED TOMATOES via a house in the hills #raw #zucchini #pasta #noodles #health #healthy #eat #eating #food #recipe #dinner #meal

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Spiked Brazilian Limeade Recipe #Summer #Cocktails

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Grilled Pineapple with Coconut-Whipped Cream

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warm summer fruit salad with salted almonds and dark chocolate

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Healthy snack: Salt and vinegar roasted chickpeas... SO Good, great alternative to salt and vinegar potato chips :)

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Another Pinner said: Frozen yogurt and blueberry bars. Great substitute for ice cream sandwiches during the summer

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Chilled Cucumber Soup #vegan #cold #soup #recipe

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How to Make Homemade Cream Cheese

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Dark Chocolate Coconut Bites ( use artificial sweetener to make lowcarb) For this recipe you should use dessicated coconut. That’s different from shredded sweetened coconut – it’s more like dried, finely shredded coconut meat that is not sweet. That’s okay because it’s still yummy, especially pulsed through your blender a few times to make a thick, sticky sort of powder. You’ll add some natural sweetness to the coconut filling from the ingredient of your choice: honey or maple syrup. The first time I made these, it was a total fail. I ended up literally just mixing all the coconut in with all the melted chocolate and pressing it into a pan. When all else fails, press it into a pan and call it bars. That’s my thinking. But the second time I was a little more careful and a little more patient and this: I used coconut oil You must use coconut oil. Coconut oil does this magic thing that regular oil does not do. It hardens. Like, it becomes firm. So when I rolled/squeezed/awkwardly formed these little coconut balls and then refrigerated them for 15 minutes, they became hard! I could have picked one up and thrown it across the room right into Bjork’s mouth (sans the dark chocolate) and it would have held together. If you don’t use coconut oil, you’re going to end up with a flaky, coconutty mess on your hands. Even when you do use coconut oil, it’s a little tricky. Just be okay with your hands smelling like coconut for a while and a few oddly shaped balls at first. You will reap yummy rewards. . Author: Pinch of Yum Serves: 18 INGREDIENTS 2 cups dessicated coconut 4 tablespoons honey or maple syrup 5 tablespoons coconut oil 1 teaspoon vanilla 4 ounces dark chocolate for melting (i.e. chocolate chips) INSTRUCTIONS Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms. Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren't sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you'll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball. Melt the chocolate slowly and gently until smooth and spreadable. We don't have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes. Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator. NOTES It's very important to use coconut oil because other oils won't harden like coconut oil, and that hardening is what holds the shape together.

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No-Bake Chocolate Oat Cookies with honey and coconut oil

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There's a new food trend making big headway and it's been around for centuries: bone broth. Learn how athletes benefit and start cooking it up.

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Caramelized Pineapple and Chili Lassi

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baked glazed cake donut holes

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Grilled Tomato Basil Burgers

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