When adding coconut oil to any recipe, you add anti-bacterial (antibiotic), anti-viral, anti-fungal & overall anti-microbial, medicinal & fat-burning nutrition to your creation :) With the extra peppermint essential oil, also a powerful antibiotic/antiviral/anti-microbial, you now have a powerful medicinal drink that tastes AMAZING and won't harm your "good bacteria" (probiotics)!! AND the peppermint will sure open up your sinuses!!
SICK?? Doctor's orders.... drink healthy hot cocoa :) How fun is that?!
Blend all ingredients in a high-powered blender, on high speed. The coconut oil/butter and collagen powder make it a frothy/creamy "chocolate latte"! Blend on high until it heats to desired temperature. If you don't have a high-powered blender (like Vitamix), then use hot water or heated almond milk before adding your ingredients to your blender.
.NOTE: This is a great way to get your daily coconut oil in!!
Enjoy a healthy, medicinal dose of caprylic acid (anti-fungal/anti-viral/anti-bacterial; thyroid fuel; fat-burning; brain nourishing) goodness from coconut oil and the good, saturated, nourishing, digestible fats from the grass-fed butter. If you add the collagen powder, technically this "drink" is a "meal" balanced with fantastic fats and proteins... and ZERO sugar crash! This makes for a healthy addition to any breakfast, and could be considered a healthy, small mid-day meal. There is a lot of medicinal value and nourishment in this brain-nourishing, fat-burning treat!!
You're welcome! ;)
COOKED APPLESAUCE: Combine apples (not necessary to peel if cooking), cinnamon & Swerve in a high-powered blender and blend until you get your desired consistency, adding water as needed. Pour into a sauce pan. Bring to slow boil and reduce to simmer 10 minutes.
RAW APPLESAUCE: Combine 6 apples (peeled, cored & diced), 2 Tbsp lemon juice & 2 tsp Cinnamon to high-powered blender. Blend to desired consistency, adding minimal raw honey or Swerve only if necessary ;)
Applesauce makes a great snack, side or "compote" topping for my Pork Tenderloin.
Feel free to use raw honey or agave to sweeten if you are not on a Candida Detox. However, I challenge you to practice eating things naturally sweet without adding extra sweeteners when possible ;)
*For easy thawing, freeze flat in Ziploc bag.
Preheat oven to 350 degrees F.
Combine all spices in a small bowl. Evenly coat roast with oil. Rub roast evenly with spice mixture. Let sit for 15 minutes. Heat a spoonful of coconut or avocado oil in large pan. Place roast in pan (if it doesn't sizzle immediately, the oil is not hot enough). Brown for a few minutes on each side (this will seal in moisture and give it a nice color). Place in roasting pan or glass dish.
Combine honey and fresh garlic in a small bowl. With a basting brush, coat browned roast evenly on all sides. (If you are on a Candida Detox, this step can be omitted.)
Roast your tenderloin in the oven for 20-25 minutes or until thermometer reaches 165 degrees F. Remove from oven and cover loosely with foil for 10 minutes. Place on cutting board and slice into 1/2 inch slices.
15 Minute Cranberry Sauce
Homemade Applesauce - NOT good for Candida Detox ; Please wait until you're cleared to eat apples :)
*This recipe is GREAT without sauce too!
Add Cauliflower Mashed Potatoes and Crispy Brussels Sprouts to make a yummy and complete meal that is sure to be a hit!!!
In a small mixing bowl, soak quinoa for 10 minutes to get the bitterness out then rinse until water runs clear. Drain in a fine mesh sieve.
Combine water and quinoa in a medium sauce pan. Cover and bring to a boil. Reduce heat and simmer for about 12 minutes or until the quinoa is tender and water is absorbed.
Meanwhile, in a medium mixing bowl, combine pumpkin puree, spices, vanilla, coconut oil and Himalayan pink salt. Add to cooked quinoa. Add coconut milk to desired texture depending on how moist you like it. Add Swerve to taste. Place in a baking dish.
Combine pecans, cinnamon, melted butter and swerve to taste. Put on top of quinoa mixture.
350 degrees for 15 - 20 minutes or until nuts are golden and sizzling but not burned.
Serve with HEALTHY WHIPPED CREAM and enjoy this warm, cozy breakfast treat! This recipe makes a fairly large batch but it freezes & reheats really well!!!
To freeze: Place in ziplock freezer bag & press flat. Place in fridge overnight to thaw.
To reheat: Place in baking dish, add nut mixture, loosely cover with foil and bake at 325 degrees for about 10 - 15 minutes.
This recipe was adapted from http://www.worthcooking.net
OR you could call these "Healthy Andes Mints" :)
These are a patient favorite!!!
1/2 cup coconut butter
2 Tbsp organic virgin coconut oil
4 Tbsp raw honey (or liquid Stevia to taste if on Candida Detox)
1/4 tsp PEPPERMINT ESSENTIAL OIL
1 bag Lilly's Dark Chocolate Chips
1/3 cup organic coconut oil
1-1/2 Tbsp raw honey
1/4-1/2 tsp PEPPERMINT ESSENTIAL OIL
Line a mini muffin tin with 12 liners and set aside.
FOR THE WHITE LAYER
In a medium bowl, combine coconut butter, coconut oil, honey, and peppermint essential oil. Stir until smooth. Put a small amount in each muffin liner and press into the bottom so they are even. Place in the freezer for 15 minutes to harden.
FOR THE CHOCOLATE LAYER
Combine the chocolate chips, coconut oil, and honey in a pan over medium heat until smooth. You just want to warm it enough that there are no lumps, but don’t boil it or heat it too long. Turn off the heat and add the PEPPERMINT ESSENTIAL OIL.
Take the muffin tin out of the freezer and spoon the chocolate mixture on top of the white layer. Place back in the freezer for 30 minutes or until completely hard. Store in a bag or covered dish in the fridge or freezer.
These are great to have on hand for a quick, healthy chocolate (magnesium) fix that won't spike your blood sugar ;)
NOTE: You can also skip the white layer if your in a hurry and just use the chocolate part.
*Recipe adapted from goldenbarrel.com.