*NOTE: To make these Candida Detox friendly (sugar-free) you will simply skip the maple syrup.
Combine butter, maple syrup, egg, water and Swerve and blend until combined.
Slowly add all dry ingredients and stir just until combined. Do not over mix.
Chill in fridge for 30 minutes to firm up.
Preheat your oven to 350 degrees F, and line a cookie sheet with parchment paper.
Remove the chilled dough from the refrigerator and roll into (2inch diameter) balls. Place them 3 inches apart on the parchment lined baking sheet. Slightly flatten (don't smash) each cookie with your fingers. Bake for 9-10 minutes. Remove from the oven and allow to cool. They will seem under-cooked, but they will finish cooking slightly on the baking sheet.
Remove and set on your baking rack to finish cooling. Personally, I like these better once they are fully cooled. They get chewier :)
Thanks to Careen for another yummy, healthy treat!
This is a great substitute for potato soup!!
No simple starch or carb crash, and heaps of cruciferous love for your liver!
Heat oil in large pot. Add onion and cook over medium high heat for a few minutes. Add the rest of the veggies and continue to saute' until they begin to soften. Add salt and broth. Continue to cook until veggies are soft. Add parsley at the end. Remove Bay Leaf. Carefully transfer to a blender (reserve some chunks if you like a chunkier chowder). You may need to do this in a few batches depending on the size of your blender. Add 2 heaping Tbsp coconut cream... add more if you like it creamier. Salt and pepper to taste.
Makes ~4 large (meal-size) bowls of soup.
Preheat oven to 450F.
Place asparagus, onion & smashed garlic in a large glass baking dish or cookie sheet. Drizzle with oil and season with salt and pepper. Roast for 12 minutes, or until asparagus is soft, stirring once. Remove from oven and transfer asparagus, onions and garlic to a blender. Add broth and coconut milk, adding more coconut milk if you like it creamier. Blend until smooth. (You might have to do this part in batches depending on the size of your blender). If you have a Vitamix, blend on HIGH for 3-4 minutes until hot or transfer soup to a large pot to finish heating. Add salt and pepper to taste. Garnish with parsley.