NOTE: These can be made Candida-Detox safe by using liquid stevia as your sweetener for the bars, as well as the topping. See option below under "Ingredients". They may not stick together QUITE as well as with honey, but they are still delish, filling and energizing! These hold me over and wake my brain up for a few hours! However, it is a LOT of nuts. Most people do not digest nuts perfectly because of the high fat and protein content. If you have Candida overgrowth, then you know your digestive system is STRESSED OUT and weak at the moment. No way around that. You likely need a full spectrum enzyme such a my PROACTAZYME or PROTEASE PLUS if you notice constipation after eating these. Another option is to eat some RAW sauerkraut or drink a little bit of diluted RAW apple cider vinegar to help you digest anytime you feel bloated or constipated. ;)
MAKE YOUR BARS FIRST:
Add all nuts, seeds and almond butter to a food processor and process for approximately 10-20 seconds depending on how chunky or fine you want it. In a small sauce pan, heat coconut oil on low until just melted then add honey (or liquid stevia to taste) and vanilla extract and mix together until well blended. In a large bowl, add the nut mixture and coconut oil/honey mixture together and mix together until well blended. Put the mixture in an 8 x 8 glass baking dish (lined with parchment paper). Then place in the freezer for 15-30 minutes before adding your topping. MAKE YOUR TOPPING: Mix the coconut oil (melted/liquid), cacao and liquid Stevia, to taste, and stir until well combined. PUT IT ALL TOGETHER: Pour the chocolate topping over the chilled bars and VERY QUICKLY spread in a thin layer. Put bars in refrigerator for approximately 15 - 30 minutes to allow the chocolate topping to completely harden. Cut using a large knife or clever to press instead of cutting. Store in the refrigerator or freezer because the coconut oil will become softened at room temperature. If you pack them for a to-go snack... be sure to pack them with an ice pack.
0 Comments
Careful! Careen told me she had to slap her own hand away these were so good!! You prolly won't have any leftovers...so just go ahead and make a double batch of these guilt-less, delicious happy patties!!! Protein, veggies, salt...and SIMPLE... YES MA'AM!!! I'm in!! INGREDIENTS: 4 cups Shredded zucchini 2-3 Tbsp Coconut flour 2 large Eggs, lightly beaten 1/3 cup Sliced scallions (green and white parts) 1/4 tsp Sea salt 1/8 tsp Pepper 1-2 Tbsp Parmesan cheese (Optional - only if you can tolerate dairy) Coconut oil Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands and a paper towel, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl. Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Liberally coat the bottom of a large sauté pan with coconut oil and place it over medium-high heat. Line a plate with paper towels. Once the oil is hot, scoop a 3-Tablespoon mound of the zucchini mixture into the pan, pressing lightly into "fritters" and spacing them at least 2 inches apart. Cook your happy patties for 2 to 3 minutes, flip once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate. Salt to taste. Repeat the scooping and cooking process with the remaining zucchini mixture. Serve the zucchini fritters immediately and enjoy! These reheat well in a toaster oven. Be creative and top with a salsa verde, pico de gallo, guacamole or homemade aioli!
HERE IS THE ORIGINAL RECIPE WE ADAPTED THIS ONE FROM :)
This YUMMMM-mazing recipe is from my dear friend, Careen Lewis. She blessed me with a batch (Lord, bless those hands!) and shared her recipe. Now we ALL get the honor of sharing in this savory goodness!! THANK YOU Lord for friends who share their recipes freely to help others get healthy to serve you better!! If you have a gluten-free, dairy-free, Candida-Detox-friendly recipe to share (with photos), please CONTACT US and I am happy to credit you appropriately..OR name the recipe after you! ;) BASIC CHICKEN BROTH: 1 Whole Organic Chicken w/ organs 4-5 Carrots w leaves 4-5 Celery stalks w leaves 1 handful Fresh parsley sprigs 1 small White or yellow onion, quartered Sea salt, to taste Purified water to fill Place your chicken in a large crock pot or large stock pot on the stove and stuff all other ingredients in and around the chicken, breaking the carrots and celery in half, as necessary. Heavily salt your mixture and add water to fill ALMOST all the way to the lid. Cook on low for 6-12 hours total. After 4-5 hours, remove chicken (carefully) to remove the meat from the carcass (meat should easily fall off the bone). Save the meat to make chicken soup (see below) OR another recipe that calls for delicious, moist chicken (if you can control yourself from eating half of it while you clean the chicken!). The chicken will freeze well in a freezer bag, if necessary. Place the chicken carcass back into your pot and continue cooking on low another 2+ hours.
After desired cooking time, place a LARGE bowl (ideally one w a pour spout) in the sink and top w a colander lined with a nut bag or doubled up cheesecloth. Pour the contents of your pot into the colander to strain into the bowl. Use immediately or jar it up for later. My bowls do not have a pour spout, so I use a glass measuring cup with a pour spout to transfer my broth into jars for storing. *This broth freezes very well and is nice to have on hand for other recipes that call for chicken broth like rice, quinoa and other chicken broth based soups. Freeze in gallon freezer bags and freeze flat for easy thawing. FOR BADA-BAM! CHICKEN BROTH: 1 small bulb Garlic, minced (please do not buy pre-minced, preserved garlic) 1 medium White or yellow onion, chopped Avocado or Olive Oil 1.5 tsp Dried dill (more if fresh) Sea salt, to taste Optional: add additional herbs like rosemary or those of your choice. The dill and rosemary mixture was JUST AS GOOD as the straight dill!) Saute' all of the above ingredients together and add to your mixture after you've removed the meat from your chicken carcass. Let this cook for AT LEAST 1 more hour, but I prefer quite a few more hours, or even overnight (if time allows) for deeper flavor. Salt, to taste. After desired cooking time, place a LARGE bowl (ideally one w a pour spout) in the sink and top w a colander lined with a nut bag or doubled up cheesecloth. Pour the contents of your pot into the colander to strain into the bowl. Serve immediately or jar it up for later. My bowls do not have a pour spout, so I use a glass measuring cup with a pour spout to transfer my broth into jars for storing. FOR MISS CAREEN'S CHICKEN SOUP: Avocado Oil 1 small bulb Garlic, minced (please do not buy pre-minced, preserved garlic) 1 medium White or yellow onion, chopped Homemade Basic Chicken Broth (see above) Carrots, sliced or chopped Celery, chopped (optional) 1.5 tsp Dried dill (more if fresh) 1 handful Fresh parsley sprigs 2 cups Cooked chicken (from the carcass - see above) Sea salt Optional: 1-2 cups cooked GF pasta or cooked brown/wild rice Begin by sauteing the onions in avocado oil to soften or until they become translucent, adding the minced garlic about a minute before onions are done (add sea salt while cooking). Add BASIC CHICKEN BROTH (see above). Add dill (herbs), chopped carrots and parsley. Bring to a boil then simmer 45 minutes or until veggies are soft to your liking for chicken soup. Add more sea salt to taste. Remove parsley sprigs with tongs or a slotted spoon. For Chicken noodle soup or Chicken wild rice soup, add COOKED gluten-free pasta or COOKED rice to the mixture right before you are ready to serve it. DO NOT add un-cooked rice or pasta as it will soak up all your liquid and leave you with a super thick "stew". Be prepared to use more broth for either of these soups as there will still be SOME liquid absorption from the noodles/rice. ADD A WARM FIRE, RAINY DAY, SICK DAY OR COOL WINTER DAY & ENJOY!! A HEALTHY ON-THE-GO LUNCH IDEA! You're busy. I'm busy. But we don't have to sacrifice our health just to meet the demands of the day. After all, WE HAVE DAILY NEEDS to function as God intended us to. We are SIMPLY TOO BUSY if we cannot feed our Spirit, soul AND body even the basics ;) The wild caught smoked salmon in these wraps is a great source of anti-inflammatory, omega-3 fatty acids which assist our body to heal, maintain strength, build healthy cell walls to protect us against infection and other "invaders", and keep our brain & central nervous system functioning up to par! The Nori Sheets are a great source of nutritional iodine (AKA: THYROID FOOD!) which keeps our energy and metabolism up, keeps our digestive system breaking down food and waste, keeps our menstrual and daily sleep cycles on track, and keeps our hair, skin and nails strong and perrrty ;) I find my wild caught smoked salmon at Costco :) The core ingredients for these wraps (smoked salmon and nori sheets) don’t go bad easily, so they are easy to have on hand! You can use a sushi roller to roll your wrap tightly, but you don’t have to. A loosely wrapped roll tastes just as Yum! INGREDIENTS:
Nori wraps Wild Caught Smoked Salmon Cucumber, julienne Avocado, sliced Fresh basil Coconut aminos for dipping Other quick filling ideas: tuna, shrimp, lobster, macadamia nuts, mango, pesto, fresh herbs, carrots, scallions, jicama, wasabi, bell pepper Align your ingredients on your Nori paper as seen in the photo above (borrowed from the website below) and roll into a wrap. Enjoy!! CLICK HERE FOR ORIGINAL RECIPE & WEBSITE WARNING: THESE ARE NOT SAFE FOR A CANDIDA DETOX DIET. YOUR BODY MUST BE CLEAR TO EAT DATES/TOLERATE HIGHER SUGAR CONTENT BEFORE INCORPORATING THIS INTO YOUR DIET OR YOU WILL GO BACKWARDS, BOWELS WILL SLOW DOWN, AND YOU COULD LOSE PROGRESS. USE DISCERNMENT OR MAKE SURE I HAVE CLEARED YOU FIRST ...FOR THE AVERAGE PERSON, THESE ARE ALLOWED AT THE 3 OR 4 MONTH MARK :) INGREDIENTS: 10 Medjool dates 2 cups Unsweetened almond butter 2 Eggs 2 tsp Vanilla extract 2 Tbsp Water 2 droppers Liquid Stevia (optional) 1/4 tsp Sea salt 1/2 Tbsp Baking powder 1 cup Stevia sweetened chocolate chips (I buy Lily's brand from Vitacost.com) Add all ingredients (except chocolate chips) to a large food processor in the order listed above. THEN fold in your chocolate chips. Form batter into balls less than 1/4 cup each in size. The dough will be quite greasy because of the almond butter. Place on a baking sheet with parchment paper or reusable silicon baking mats. DO NOT FLATTEN your cookies. Bake for 9 minutes at 350 degrees. (Oven cooking times may vary– keep an eye on them to ensure your desired doneness – we like them soft in the middle!! num num!) Place cookies on cooling rack. Try not to eat the entire batch!! SELF CONTROL ... fruit of the Spirit! Galatians 5:22 But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness AND SELF CONTROL :) **Ask for a fresh filling of the Holy Spirit BEFORE you bake!! haha
Preheat oven to 300°F (150°C). Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon. Add the oil, eggs, honey or stevia, and vanilla to the dry ingredients and stir until the batter is smooth. Using a silicon spatula, gently fold in the blueberries or raspberries just until they are evenly distributed throughout the batter. Divide the batter between the muffin cups.
Bake the muffins on the center rack for 30-35 minutes, rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin should come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and let cool completely. Store the muffins in an airtight container at room temperature for up to three days or freeze for up to three months. SERVE: "Butter" your muffins with Coconut oil for added flavor, moisture and nutrition!! NOTE: The more Coconut oil, the stronger your immune system, the happier your hormones, the healthier your skin, the greater your energy and the better protection against disease, free radical & sun damage!! You could also experiment subbing out a fraction of your flour with protein powder such as hemp protein powder or plain egg white protein to make these even MORE of a complete meal. |
NOTE:
ALL Recipes are GLUTEN FREE Categories
All
|