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! ;)
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
Blend all ingredients together in high power blender and cook on a skillet using coconut oil. Throw some fresh berries on top of the pancakes, melt coconut oil over the top or simmer frozen berries w a little coconut oil for a warm, nutritious topping. Check out my super easy KETO WHIPPED CREAM recipe...which IS ALLOWED on a Candida Detox!
Candida Detox Restrictions: No berries during initial weeks of cleanse; can use any combination of unsweetened almond (or other nut) butters, coconut oil, butter, bee pollen, carob or cacao powder (blended w coconut milk & stevia or Monk Fruit for chocolate pancakes!),
Options: Add sugar-free (xylitol or stevia-sweetened) protein powder or unsweetened almond (or other nut) butter to batter to make a complete or higher protein meal.
2 cups hot water
1 cup unsweetened vanilla almond or coconut milk
1+ scoop organic matcha powder
1-2 Tablespoons raw coconut oil or MCT oil
1-2 Tbsp grass-fed butter or ghee
1 scoop Nature's Sunshine Collagen Powder
Stevia, Swerve, xylitol or monkfruit to taste
Optional: 1 tsp Liquid Chlorophyll ES
*highlighted products are available through my online store.
Add all ingredients to a high-power blender and blend on high until frothy.
*Continue blending 1-3 minutes to make your drinker hotter IF you didn't start with HOT water. (only a high-power blender like a Vitamix or BlendTec will have enough power to heat up your mixture).
Coffee is VERY acidic, over-stimulates the adrenal glands and sympathetic nervous system (hence, the JOLT!) It’s contributing to your FATIGUE, is loaded with chemicals and pesticides if it's not organic, and is a high mold carrier (no bueno for Candida Detox).
Replacing acidic coffee with highly alkaline and nutritious green matcha powder promotes healing and oxygenation in the body. Matcha powder is LOADED with antioxidants and blows traditional green tea out of the water. This is also an excellent way to get an energy boost plus multiple servings of (brain activating & ketosis inducing) good fats in.
Nature's Sunshine's Liquid Chlorophyll ES: By adding this extra strength chlorophyll to your latte you are significantly increasing its nutritional value! The most critical molecule in the plant world, chlorophyll, is found in all green plants and vegetables. It’s particularly concentrated in spinach. This brand's proprietary complex also includes refreshing spearmint oil, a natural odor fighter. This means that this product tastes like mint (other brands will taste like grass....and you WILL NOT love your matcha latte).
The sodium copper chlorophyll form contained in Nature’s Sunshine Liquid Chlorophyll ES is soluble in water. With the exception of a magnesium atom, chlorophyll’s structure is identical to hemoglobin, the molecule that carries oxygen in the blood. Chlorophyll is known to have the following benefits:
Nature's Sunshine Collagen Powder: Adding a scoop of this to any drink, soup, yogurt, etc adds ~15g of protein and packs some serious punch for gut healing, skin health and elasticity, and improving joint pain. My Nature's Sunshine Collagen powder also contains an electrolyte blend which is extremely important for those in ketosis, for anyone who loves to sweat, to help balance hormones and blood pressure, and to assist with adrenal fatigue.
*f you add collagen powder to anything in a high-powered blender or mixer it will make your drink/recipe "frothy"! It's great for creating healthy lattes, etc. Get creative!
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!!
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)
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 :)
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.
Bring a pot of water to the boil. Add pink salt.
Trim stems of sprouts and cut in half.
Blanch brussels sprouts for 4 minutes (longer if they are really large) then drain.
Heat coconut oil on high. Add bacon and cook a few minutes.
Add Brussels sprouts and shallots or onions and and seasoning.
Fry until they start to brown around the edges and the bacon crisps. If using fresh garlic, add about halfway into cooking so they don't burn.
Drain brussels sprouts to remove excess oil. Serve hot.
TIP: For crispier Sprouts... Don't toss much at the start. Let then sit and begin to brown before tossing.
*OPTION- You can also use 1 bag of shredded brussels sprouts (Trader Joe's)
No need to par boil them... just add them to the partially cooked
bacon and continue cooking until browned.
These are great as a side dish or with scrambled eggs for breakfast!
Recipe credit: http://morselsandmusings.blogspot.com/2011/07/crispy-brussel-sprouts-w-bacon-garlic.html
3 cups Carrots, peeled and grated
1.5 cups Almond Butter, smooth & unsweetened
1/2 cup Pumpkin, puréed (organic canned or raw pureed)
1/2 cup Raw honey (sub 1/2 cup xylitol or stevia to taste if on Candida Detox)
1/4 cup Raw/virgin Coconut Oil
2 Tbsp Raw Apple Cider Vinegar
1 Tbsp Pure vanilla extract
1/2 cup Coconut Flour
1/4 cup Coconut Sugar (sub 1/4 cup xylitol or stevia to taste if on Candida Detox)
1 Tbsp Ground innamon
1 tsp Ground ginger
1 tsp Ground nutmeg
1 tsp Baking powder
1 tsp Sea salt
1/4 tsp Ground cloves
Optional: Substitute Zucchini (grate and let sit in colander for 10 min to let the water drain and then press excess liquid out)
Optional: 1 cup chopped Walnuts
Optional: 1 cup Raisins (skip if on Candida Detox)
1 1/4 cup raw cashews
1/2 cup coconut cream or full-fat coconut milk
2 Tbsp lemon juice
2-3 Tbsp monk fruit
1 tsp vanilla extract
Soak the cashews for a few hours in hot water. Blend all ingredients in a food processor until smooth. Sweeten to taste.
Preheat oven to 350 degrees.
Mix all wet ingredients (except for carrots) together in electric mixer (or in bowl with whisk if you don’t have one). Next, mix dry ingredients (minus walnuts and raisins) in a separate large bowl. Then add the mixed wet ingredients to the mixed dry ingredients (except for walnuts and raisins). Mix well. Next, gently fold in your peeled and grated carrots, walnuts and raisins (turn mixer to lowest speed). Pour your cake batter into a greased (i use my hands and grease with raw coconut oil) square cake pan (for thicker cake) or into cupcake trays.
Bake for 25-30 minutes but make sure to keep checking on your cake because ovens vary. Cupcakes will cook faster than a whole cake Cake is done when it’s a little golden brown and your toothpick comes out clean. I prefer mine a little moist in the middle.
GARNISH IDEAS: lemon zest strings/crumbs/twists, chopped walnuts, shredded unsweetened coconut shreds, cinnamon, nutmeg, ginger, or some carrot shreds… to garnish your treats with LOVE
CHEERS to tricking your friends and family into eating healthier! They’ll never know it’s gluten-free… AND dairy-free… AND GMO-free… AND preservative-free…AND IT CAN BE SUGAR-FREE, TOO!!!!!! YIPPY YUM YUM! Be a pioneer and make getting healthy more fun
NOTE: If you’re on the Candida Detox, add your sugar substitutes (xylitol, erythritol, stevia) conservatively and taste your batter at the end. You can always add a bit more if necessary just before you fold in the carrots and walnuts. Since this recipe is made with so much egg and some almond butter, it contains a fair amount of protein to make this a very healthy snack. Add some unsweetened egg white protein to the dry ingredients and now it’s more of a “breakfast”/ small meal replacement!! Nuts add even more protein. Zero guilt! Be creative…pray through it…have fun…it’s good for you.
Enjoy this as a breakfast, snack, pre- or post-workout drink or meal replacement.
1 1/2 cups water
1 Tbsp raw carob or cacao powder
2 handful mixed leafy greens
2 Tbsp raw coconut or MCT oil
1/2 large avocado
1 scoop Nature's Sunshine Collagen Powder
Liquid vanilla stevia, monkfruit, or Swerve, to taste
1 cup ice
Optional: 1 Tbsp Organic Extra Virgin Olive Oil (to get some SCT oils in)
Optional: Banana (if Dr. Jana has approved it for YOUR Candida Detox or modified Keto Diet)
Add all ingredients to high-power blender or food processor and serve chilled. This was my life-saver breakfast in the 1st trimester of my pregnancy when I suddenly could NOT stomach eggs anymore. The Cacao gave me energy. The sweet was a nice, cool change that went down easy and held me over for about 3 hours. And I got more than my daily requirement of minerals, good fats and folate in 1 smoothie!
SCT: Short-chain triglycerides: essential to health; great for skin, hormones, gut and immune health; important fat for ketosis