DR. JANA JOSHU GRIMM, DC
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Keto Salted Almond Joy Cookies

3/25/2020

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INGREDIENTS: 
1/4 cup coconut oil, solid (do not melt)
1/4 cup Kerrygold butter, softened
3 Tbsp monkfruit sweetener or Swerve
1 cup Lily's chocolate chips (stevia sweetened)
1 cup coconut flakes, unsweetened
1 cup pecans (or walnuts or half of each), chopped
1 tsp pure vanilla extract
2 eggs
sea salt, for sprinkling on top
INSTRUCTIONS:
Preheat oven to 350F, and line a large baking sheet with parchment paper
In a large bowl, stir coconut oil, butter, sweetener, vanilla extract, and eggs. Mix in chocolate chips, coconut, and nuts.

Use a Tablespoon measuring spoon or cookie scoop to scoop your "cookie dough", level off, and place on your cookie sheet. Sprinkle with the sea salt, if desired. In my opinion, THIS IS A MUST!!! The salty-sweetness is Ahhh-mazing!

Bake 15 - 18 minutes until light golden brown.

NOTE: 
*There will be some excess oil on the cookie sheet after they bake because there is no flour to absorb it. Allow your cookies to cool on the cookie sheet for about 10-15 minutes, and then transfer to a plate or cooling rack. 

​**We like them best cold (which means you would store them in the fridge). 
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Lemon Cheesecake Fat Bombs

9/3/2019

1 Comment

 
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INGREDIENTS:
8 oz  Kite Hill almond milk cream cheese or regular organic cream cheese (if you can tolerate dairy)
1/4 cup organic virgin coconut oil or salted Kerrygold grass-fed butter
1/2 cup organic almond flour, super fine
1 oz organic Lankanto monkfruit or Swerve sweetener
2 tsp fresh lemon juice
Zest from 1 lemon
1 tsp vanilla extract, optional (alcohol-free)

OPTIONAL: For more lemon flavor you can add 1/2 - 1 tsp BioFinest Organic Lemon Powder (amazon) or a few drops of Nature's Sunshine lemon essential oil

COATING INGREDIENTS:
1/2 cup shredded organic coconut, unsweetened
1 tsp Lankanto monkfruit or Swerve sweetener



INSTRUCTIONS:
Blend all ingredients (except shredded coconut and 1 tsp. monk fruit) in a food processor until smooth. A kitchen aid or hand mixer will work too. 

Place mixture in freezer for 20 minutes or until firm enough to hold the shape of a ball.

Combine coconut and monkfruit in a small bowl.

Remove the cheese mixture from freezer and roll into 1 inch balls (I use a slightly heaped Tbsp). Roll the balls in the sweetened coconut mixture.

Refrigerate until chilled and enjoy!!

Store in fridge or freezer. 


Recipe adapted from https://www.eatwell101.com/lemon-cheesecake-keto-fat-bombs-recipe
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Creamy Garlic Lemon Dressing

4/11/2019

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INGREDIENTS:
​1/2 cup organic lemon juice
1/2 cup raw apple cider vinegar
1/4 cup organic coconut aminos
1 cup organic (raw) tahini
1/4-1/2 tsp garlic powder (to taste)
1/4-1/2 tsp pink sea salt (to taste)
*add 1/4 cup olive or avocado oil (optional)

Blend all ingredients in high powered blender on low-medium speed for 30 seconds. Makes a little more than 1 full 16oz bottle without the oil added to the mix. 
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Keto Snickerdoodles

10/17/2018

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COOKIES:
1 cup Kerrygold grass-fed butter, softened
1 cup Swerve or Monk Fruit granulated sweetener
1 egg
4 1/2 cups superfine almond flour
1/4 tsp. Himalayan pink salt
1 tsp. baking soda
2 tsp. cream of tartar

COATING:
4 Tbsp. Monk Fruit or Swerve granulated sweetener*
2 tsp. ground cinnamon
Preheat oven to 350 F

Mix butter, Swerve or Monk Fruit and egg in a medium sized bowl until creamy and well combined.
In a separate bowl, combine all dry ingredients.
Add to wet ingredients and mix until a stiff dough is formed.

Roll the dough into 1  1/2" balls.
Using a "cookie scooper" makes it really easy to get the right size. (If using cookie scooper, you will still need to roll the dough into tighter balls before coating with cinnamon and Swerve).

Combine the cinnamon and Swerve or Monk Fruit in a small bowl.
Roll the balls in the mixture until well coated.

Place on a parchment-lined cookie sheet and flatten slightly with a couple fingers.

Bake at 350 F for 12 minutes.

*DO NOT OVER BAKE! They should be JUST starting to crack on the edges.
Allow to cool slightly on a cookie sheet before moving to a cooling rack.

Enjoy!
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Keto Chocolate Kiss Cookies

9/21/2018

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WHO SAYS you can't have yummy treats on a Keto Diet or Candida Detox??? These bite size treats are the perfect way to satisfy your sweet tooth without cheating on your detox!!! They are sugar-free, grain-free and full of protein and good fats.
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For the cookies:
3/4 cup almond butter, smooth 
1 egg
1/2 cup  Swerve, granulated
1 tsp alcohol-free vanilla extract
1 cup  almond flour
1/2 tsp baking soda
1 pinch pink Himalayan sea salt

For the filling:
1/2 cup Lily's  chocolate chips
1/4 cup smooth almond butter
1/2 tsp alcohol-free vanilla extract
Cookies:
Preheat  oven to 350 F and line a 24 cup mini muffin pan with liners or grease with coconut oil.

In a large bowl, beat together egg, almond butter, Swerve and vanilla until smooth. In a separate bowl, combine almond flour, baking soda and salt. Stir into the wet ingredients until fully combined. The dough will be thick and  greasy. Press the dough into evenly-sized balls and place in the mini muffin cups. Then use the back of a 1/2 tsp measuring spoon to make a dent in the center.

Bake in the preheated oven for 8-10 minutes until just set. 

Make the "kiss":
While the cookies bake, melt the chocolate chips and almond butter in a double boiler until JUST melted and smooth. Stir in the vanilla once melted.  Wait until the filling cools enough that it's the consistency of thick frosting. Then spoon the chocolate into a Ziploc bag and cut the corner off. Squeeze a small amount into each cookie to form a "kiss". 

Cool in fridge until the chocolate firms up. Best served at room temperature

Enjoy!
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Mama Mayo's Lemon Cheesecake

4/2/2018

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​CRUST 
2 cups fine Almond flour
6 Tbsp Kerrygold butter, cold
2 Tbsp Swerve

Mix the almond flour and Swerve together, then cut the butter in. Make sure it stays in a mealy consistency, and press evenly into the bottom of a spring form pan. Cut a piece of parchment paper for the bottom and give a light oiling around the sides.
FILLING
3- 8oz packs of Kite Hill Almond Cream Cheese
4 eggs
1 cup granulated Swerve
4 droppers-full of lemon flavored stevia 
2 tsp vanilla extract, alcohol-free
10 drops Nature's Sunshine Lemon essential oil
1/2 tsp Himalayan (pink) sea salt 
Zest from 1 lemon
3 Tbsp lemon juice

*For more lemon flavor I recommend 1-2 tsp BioFinest organic lemon juice powder, or more, to taste (Amazon.com)

TOPPING
1 cup plain Kite Hill almond yogurt or 4.5-5% milkfat, plain greek yogurt (Aussie Smooth or Chobani)
4 Tbsp granulated Swerve
1 1/2 tsp vanilla extract, alcohol-free
Optional: for more lemon flavor add some lemon essential oil to the topping mixture
​

INSTRUCTIONS: 
Mix filling ingredients together in food processor until smooth. 

Pour filling on top of almond meal crust. 

Bake 25-30 mins at 350. Check to see if it looks set, center can still be slightly jiggly.
Take out of the oven and pour the topping mixture on top of your cake and bake for another 10-15 minutes until set.

Cool and refrigerate. 

Serve chilled & then store in the refrigerator. 
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Chewy Ginger Cookies

12/10/2017

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*NOTE: To make these Candida Detox friendly (sugar-free) you will simply skip the maple syrup. 
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6 Tbsp Kerrygold butter, softened
*1/4 cup maple syrup
1 large egg
1 Tbsp water
1/2 cup Swerve
1 Tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp aluminum-free baking soda
2 2/3 cup blanched almond flour

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! 
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Paleo "Baked Potato" Soup

12/10/2017

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This is a great substitute for potato soup!!
No simple starch or carb crash, and heaps of cruciferous love for your liver! 
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1-2 Tbsp avocado or coconut oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 head cauliflower, roughly chopped
1 tsp Himalayan (pink) sea salt
1 Bay leaf
4 cups organic chicken broth
2-4 heaping Tbsp organic coconut cream
2 Tbsp fresh parsley, chopped
​
OPTIONAL: Add 4 slices crispy nitrate/nitrite free bacon with drippings, chopped
OPTIONAL: Add a scoop of collagen powder to each serving for more protein.
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. 

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Creamy Asparagus Soup

12/10/2017

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Takes less than 30 minutes start to finish! 

2
pounds asparagus , trimmed and cut in thirds
1/4 large white onion, thick sliced
~5 fresh garlic cloves , smashed
2 Tbsp avocado or coconut oil
Himalayan (pink) sea salt and fresh ground pepper, to taste
2 cups organic chicken broth
1 cup organic coconut milk
Fresh parsley, chopped for garnish
OPTIONAL: Add 4 pieces crispy bacon and drippings
OPTIONAL: Add a scoop of Collagen Powder to each serving for added protein
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.

Serves 3-4
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Healthy Thanksgiving Dinner Menu

11/19/2017

1 Comment

 
Menu and recipes are at the bottom of this page.
​We'd love to hear your feedback in the comments if you try any of them.


It is my honor to help you guys start new, healthy traditions and to assist those who are currently fasting from sugar or gluten or dairy, etc to still enjoy the Holidays! If God has lead you to make some lifestyle changes, then simply obey. You can trust Him. He who has called YOU is faithful & HE will do it! (1 Thes 5:24) It is worth it! YOU CAN stay healthy AND enjoy delicious meals over the holidays! Your joy is in the Lord more than it is in food or anything else ;)

Let me help you...

1. Present your body as a living sacrifice; Do not be conformed to the world; Be transformed by the renewing of your mind (Romans 12:1-2). Cleanse your mind daily with God's Word; Abide in The Truth; Focus on what you CAN have (food that heals & refreshes) instead of what keeps you sick.  

2. Ask for a fresh filling of the Holy Spirit. SELF-CONTROL is a fruit of the Spirit. This is where your power to change comes from. Repent of old habits that have not served you, your family or God, receive his amazing grace, and press forward in HIS POWER. "He gives more grace... God opposes the proud but gives grace to the humble.” - James 4:6

3. Remember: You are fasting & surrendering (Biblical; God's Power; breakthrough), NOT dieting (work of the flesh; fleeting; bondage).
Watch my 10min FASTING VIDEO for encouragement. 

4. Be prepared with ideas, recipes & ingredients. YOU ARE AN AGENT OF HEAVENLY CHANGE! BE THE EXAMPLE & do it with JOY and without complaining! Make your holiday more about relationships than about the food.

5. Cast down your fears in the name of Jesus. You are NOT given a Spirit of fear, but one of power, love AND a sound mind (2 Tim 1:7). If what others are calling "food" is making YOU sick, at some point you have to quit sacrificing your health & your obedience to The Lord because of fear of what others will think, fear of failure, fear that you will not be able to have fun anymore, fear of letting someone down because you changed your recipe or tradition. Keep your eyes on Jesus. Be brave. Stay strong. Walk in grace. And seek continual discernment through this journey. YOU. ARE. A. GOD-PLEASER.  NOT A PEOPLE-PLEASER. 

6. Dust off the lie that REAL FOOD is gross or boring & that you can't have fun without alcohol. LIE! Name. of. Jesus! When I throw a party... WE HAVE FUN! WE STAY HEALTHY! WE INTRODUCE PEOPLE TO NEW IDEAS & HEALTHY DESSERTS! WE STAY SOBER! And WE WORSHIP THE LORD in Word & action. You can too! Pray & ask the Lord for healthy desires, healthy cravings, and new healthy traditions/ideas. 

7. Ask yourself: Is it really worth it to stay sick & tired, to gain the holiday weight AGAIN or to throw in the towel on the progress you've made thus far for that 1 meal, 1 day, 1 night, 1 season....?

For me, I am so much more alive Spiritually, mentally & physically when I am rested & feeding my body (physically & Spiritually) what makes me thrive. I walk in a lot more energy, grace, kindness, awareness, clarity, joy, power & compassion when I'm not feeding my flesh. I hear more clearly from the Lord & have more peace. I am more patient with others. When I have compromised & don't feel well, I have a lot less to pour out & it is hard to live out God's calling on my life. I LOVE that I can prepare a FEAST for my friends & family that is 100% healthy, feeds their bodies (even though some don't appreciate it), feeds their soul & Spirit, with no hangover (by food or drink!) the next day or week! Although it was challenging at first, it is a way of life now. It is part of the Godly Legacy I will leave behind. It's never too late to change, friends. The facade of what America is calling "food" is one of the biggest lies we have believed. Eating real food is not "extreme." It's medicine. It's obedience. It's discipline. It's logical. It's a sacrifice.

We neither neglect our bodies nor obsess over them. Freedom in Christ is neither religion nor rebellion. If we keep Jesus the main thing, we will stay free in the process!!!
 

​WITH GOD, ALL THINGS ARE POSSIBLE - Mat 19:26
**CLICK IMAGES FOR RECIPES**
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Vegan Cheesecake + Cranberry or Pumpkin Topping
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Pumpkin Pie
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Apple or Berry Cobbler
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Healthy Whipped Cream
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Healthy Thanksgiving Dinner
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Cauliflower Mashed Potatoes
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Sweet Potato Casserole
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Crispy Brussels Sprouts with Bacon
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15 Minute Cranberry Sauce
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Roasted Sweet Potatoes
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Grain-free Thanksgiving Stuffing
We assumed you would either know or figure out how to cook a turkey ;) Be sure your brine/broth & ingredients are gluten-free (if necessary), & use real spices to flavor. 

Happy, Healthy Thanksgiving to all of you!! We have MUCH to be grateful for!! 
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Healthy Candied Nuts

1/26/2017

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4 Tbsp grass-fed butter (Kerrygold)
1/2 cup Swerve (xylitol-based sweetener)
1 tsp Cinnamon
1/8 tsp Cayenne pepper
2 cups raw nuts of choice (I love equal parts almond, walnuts, pecans)
pink sea salt, to taste
Add butter, Swerve, cinnamon and cayenne pepper to large sauce pan and heat on medium-high heat until the butter is browned well (just not burnt) and the Swerve is COMPLETELY melted. While this is cooking, spread your nuts evenly onto a cookie sheet covered with parchment paper. Pour your melted "sauce" over the nuts, sprinkle with pink salt & place in fridge and allow to cool & harden. Once your nuts harden, break into pieces and place in a decorative jar or small gift bags to make an adorable, healthy gift for Christmas, Easter, birthday parties, or just to keep on hand for your family!! 

NOTE: This works better on a gas stove. If you use an electric stove, finding the balancing between melting the Swerve fully but not burning it is a bit tricky. If you make this and the sauce never hardens, you didn't cook it long enough. If it tastes burnt or gets black (instead of darker brown), then you went too long or had the heat too high. 
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Pork Tenderloin + Fruit Compote

11/27/2016

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1 tsp Cumin, ground
1 tsp Cinnamon
1/2 tsp Himalayan (pink) sea salt
1/4 -1/2 tsp Pepper
1/2 tsp Allspice
1/4 tsp Garlic powder
1/4 - 1/2 tsp Chipotle chili pepper (spicy preference)
1 Pork Tenderloin Roast (approx. 1.5 lbs)
1 Tbsp Coconut or Avocado oil
2 Tbsp raw Honey (if not on candida detox)
1 Tbsp fresh Garlic, minced
15 Minute Cranberry Sauce
Homemade Applesauce
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.

Topping Options:
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!!!
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Healthy Peppermint Patties

11/1/2016

1 Comment

 
OR you could call these "Healthy Andes Mints" :)
​
​These are a patient favorite!!! 
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INGREDIENTS:

WHITE LAYER
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

CHOCOLATE LAYER
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. 
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Grain-free Thanksgiving Stuffing

10/29/2016

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Seriously you guys!!! THERE IS NO EXCUSE why you cannot have a HEALTHY HOLIDAY from this point forward without compromising flavor!! This recipe is AHHHHHmazing!!!!!
​
​HAPPY THANKSGIVING FROM CAREEN'S KITCHEN!
NOTE: If you have Candida overgrowth and you are a under my care, make sure I have cleared you to add dates before adding those to this recipe. 
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INGREDIENTS:
3 ½ cups Onion, diced
2 ½ cups Celery, diced
1 cup Granny Smith apple, cored and diced
1/4 cup Dates, chopped into small pieces (optional and only if you are cleared to eat dates)
2 cups Almond flour or meal
1/2 cup Pecans or walnuts, chopped
2 tsp Sage
2 tsp Thyme
1/4 tsp Marjoram
1/4 tsp Rosemary
1/4 tsp Pepper
1/2 tsp Salt
3 Tbsp Butter or ghee 
3 Tbsp Coconut oil
3 Eggs, whisked
Preheat oven to 350.
​
Add butter and coconut oil to a skillet and heat over medium heat.

Add onion, celery, apple and herbs and saute over medium heat until onions are translucent. Remove from heat and add all other ingredients, except eggs, to your mixture.
Once everything is mixed well, add whisked eggs, mix thoroughly and transfer to your baking dish. Bake at 350F for 45 minutes – 1 hour or until the top is browned. Easy!

NOTE: Add dates only if you are Candida-free. If you are a under my care, make sure I have cleared you to add dates so that you do not go backwards on your health. If you have a cast iron skillet or Le Creuset dish that can go from stove-top to oven, you can saute, mix and bake everything in this 1 dish
.


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Healthy Pie Crusts

10/24/2016

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RAW PIE CRUST  -if you've been cleared to eat dates: 
   2 cups raw nuts (100% pecan or 1/2 pecan & 1/2 walnut is YUM!)
   2 cups dates (pitted)
   1 pinch sea salt (pink)


Grease your pie pan with coconut oil. This prevents the crust from sticking. 

Add the nuts, dates & salt into a food processor and blend until well processed "dough". Roll your ball of dough between 2 pieces of parchment paper with a rolling pin until your crust is flattened to the size of your pie pan. Place your pie pan upside down on your crust (top parchment paper removed) and then quickly flip your pie pan over, holding the crust into the pan. 
Press & form the dough into your pie pan. Don't bake it (it's RAW crust). You're ready to add your filling! 
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COOKED PIE CRUST - safe for Candida Detox:
​1¼ cup almond flour (use 1 3/4 cup almond flour if no buckwheat/cassava/tigernut flour)
½ cup buckwheat, cassava or tigernut flour 
¼ cup coconut flour
¼ tsp sea salt (pink)
1 Tbsp ground flaxseed
1 Tbsp raw coconut oil
1 egg (large)
3 Tbsp  cold cubed butter
Hot water (if needed)
Preheat Oven to 350F. Grease a pie pan with coconut oil and set aside. 

Start your teapot in case you need warm water. Mix together the almond flour, buckwheat flour, coconut flour, ground flax seeds and salt in a large mixing bowl. Next, add your Tablespoon of coconut oil and mix. Beat the egg and cube your cold butter and add them to the dough one at a time. Knead your dough. If the dough is too crumbly, add 1 Tablespoon at a time of warm water until you get the proper consistency to start rolling your dough. I used 3 Tablespoons of warm water.

Form your dough into a ball, sprinkle some (almond or buckwheat) flour on a large piece of parchment paper and roll the dough out. You can also just knead the dough and press it directly into your pie pan.  Bake crust at 350 until golden brown. Remove from oven, let cool, then add your (RAW) filling (if you're using a RAW filling like my RAW cheesecake). Bake the entire crust/pie at 350 if it is pumpkin or other cooked pie. Be sure to cover the edges with foil halfway through so your crust doesn't burn :)
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Pumpkin Spice Muffins

9/27/2016

2 Comments

 
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WET INGREDIENTS:
5 eggs
1 - 15oz can organic pumpkin puree (canned or fresh)
1/2 cup unsweetened almond butter
1/4 cup grass-fed butter (Kerry Gold), softened
1 tsp vanilla (alcohol-free)

DRY INGREDIENTS:
1/2 cup coconut flour
3/4 cup Swerve or xylitol
1 Tbsp. Pumpkin pie spice
1 1/2 tsp. baking powder
1 tsp baking soda
1/8 tsp Himalayan (pink) sea salt

OPTIONAL:  Add nuts or Lily's Chocolate Chips
Preheat oven to 350 degrees.

Combine all wet ingredients in a medium mixing bowl and whisk together until well combined. Combine all dry ingredients in a small mixing bowl and add to the wet mixture. Whisk until well combined.

Spoon into muffin papers to about 2/3 full. Bake at 350 degrees for  25 - 30 minutes or until toothpick comes out smooth. Enjoy for breakfast or dessert, with a hefty butter or coconut oil smear!
These are 100% safe for a Candida Detox!!! 



2 Comments

Partially Raw Chocolate Cream Pie

7/6/2016

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CRUST (not raw):

1 cup Almond flour
1/2 cup Pecans
2 Tbsp Swerve or Xylitol
1/4 tsp Himalayan sea salt
3 Tbsp Grass-fed butter, softened


Preheat oven to 325. Combine almond flour, pecans and swerve in food processor and blend to a fairly fine consistency. Place in a small mixing bowl. Add softened butter and mix with a fork or pastry blender until it becomes crumbly but sticks together when pinched.

Grease a small pie pan with butter and press the crust evenly into dish. Bake at 325 degrees for approx. 18 minutes or until in becomes golden brown. Be careful not to burn it!! It browns very quickly at the end. Once the dish cools to the touch, place in the fridge to chill.

SURPRISE CHOCOLATE LAYER:

1/2 cup Lily's stevia sweetened dark chocolate chips (vitacost.com)
1Tbsp Coconut oil


Combine and melt until smooth in double boiler.  If you don't have a  double boiler... you can use a Pyrex measuring cup and put it in a sauce pan with boiling water. *BE VERY CAREFUL REMOVING IT! IT WILL BE HOT!! Pour melted chocolate over your chilled crust and place back in refrigerator until hardened.

RAW FILLING:

1/2 cup Lily's stevia sweetened dark chocolate chips
1 Tbsp Coconut oil


Melt and set aside (same directions as above).

1 can Coconut cream (full fat)
2 ripe Avocados
3 droppers Liquid Stevia (or to taste)
1/3 cup Cacao powder
1 tsp Vanilla extract (alcohol-free)
1/4 Himalayan sea salt


Combine all ingredients in a food processor and blend until light and creamy, drizzling your melted chocolate in slowly. Taste for desired sweetness and add stevia if necessary.


PUTTING IT TOGETHER:


Pour filling over chilled crust and place back in refrigerator until cold and set. Done!

Optional: Serve with strawberries and KETO WHIPPED CREAM!!!

It's only partially "raw"... but it's amazingly delicious, healthy and totally legal for someone on a Candida Detoox! If you get bloated or crampy it's likely because of the sugar alcohols in the Lily's chocolate chips OR the small amount in the crust. SOME people, especially O Blood Types, cannot digest a lot of sugar alcohol at once. You can try to take a Tablespoon of RAW apple cider vinegar or 2 enzyme capsules to assist your body in digestion. I'm an O Blood Type and this recipe doesn't bother me at all ;) Proactazyme is available through my Online Store if you need an enzyme recommendation. EnJOY with zero guilt!!!!

If you know my dear friend Careen, be sure to thank her!! This was HER CREATION and labor of love for you guys!!! She serves selflessly to make this website & practice function more smoothly.
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Careen's Lentil Salad

6/8/2016

0 Comments

 
1 box Pre-steamed lentils (TJ’s)
Shredded carrots, finely chopped
Green Onion, finely chopped
Celery, finely chopped
Tri-colored peppers, finely chopped

Feta Cheese (if you're not on Candida Detox & if no dairy sensitivity)  
Splash of GF soy sauce (or 100% Tamari)
or CAREEN'S ASIAN DRESSING
   
Mix all ingredients together. Sea salt and pepper to taste.

This makes a delicious, fast, easy & nutritious "fast food" dinner (it's a complete meal w lentils & veggies), side dish or scaled-up party-size dish for a potluck :) 
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Sarah's Raw Chewy Chocolate Bars

4/1/2016

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INGREDIENTS:
1 cup  Unsweetened almond butter
3 cup  Shredded unsweetened coconut
2/3 cup  Cocoa or carob powder
2/3 cup  Raw honey (liquid stevia, to taste, if on Candida Detox) 
1 tsp  Sea salt
½  tsp Vanilla extract (ideally alcohol-free)

Mix all ingredients together. Press into 9x9 pan. Refrigerate until set; cut into bars/small squares and enjoy! These. things. are. heavenly! Exercise self-control!! ;)
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Keto Trail Mix

2/23/2016

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Raw nuts & seeds of choice (no peanuts or pistacchios if on Candida Detox)
​Lily's sugar-free dark chocolate chips
​Coconut flakes, unsweetened
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Add all ingredients, in layers, into an airtight container for storing. Shake/roll your container lighty to evenly mix your ingredients. Enjoy this sweet treat that is also a complete meal of protein, fats and healthy carbs. I often keep this in my car for "fast food" to grab and go and when I travel. WAY faster & healthier than going through a drive-through!


NOTE: If you are a patient on a Candida Detox: You may add in unsweetened, organic dried fruit once I have tested or consulted with you to know when your body can tolerate the added sugars without a setback.

*Dried fruits contain a lot of sugar, and most people who have battled significant health issues and leaky gut cannot tolerate them for quite some time. ​
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Almond Encrusted Fish Steaks

2/10/2015

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4 wild caught Ahi Tuna, Yellowtail, salmon, swordfish, Mahi Mahi, etc steaks
1 cup finely chopped almonds or walnuts (or choose your own blend of raw nuts)
Sea salt and pepper
Garlic powder
Optional: fresh lemon juice
Optional: Egg

Preheat oven to 400.
Place fish in baking pan and sprinkle both sides with garlic, salt and pepper to taste. Then heavily coat each piece with your “almond-crumbs,” pouring any remaining crumbs between your pieces of fish. Dust everything with additional sea salt and pepper. You have the option to dip your fish in raw scrambled egg first, then dip into your “nut breading” to create a different crust texture. Bake 15-20 min depending upon thickness of fish and how well-done you prefer your fish. The juiciest preparation will flake easily and be very juicy.

I love to cook my fish in waterseal cookware (large pan with a lid on the stovetop). Add seasoned and breaded fish to cold pan, THEN turn heat on to medium, cover with lid, and let cook for 8-12min. Set a timer…It doesn’t take long. Your crust will be less crispy this way, but your fish juicier

Drizzle each piece with fresh lemon juice, and serve over fresh greens, wilted greens, cauliflower mashed potatoes, cooked sprouted or brown rice, or with any veggie side dish. Zach and I love any fish over sprouted wild rice (seasoned w coconut oil, sea salt, garlic) and CRISPY SALTY KALE or SWEET POTATO STEAK FRIES as a side. Make it a goal to get in 2-3 handfuls of veggies with your dinners (and you’ll poop better!!).

NOTE: Substitute other raw nuts or combine nuts for different flavors. Pistacchio with almond is yummy (NOTE: peanuts & pistacchios are not allowed on a Candida Detox Diet because of their mold content)

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Carnitas Fiesta Fantastico!!!

12/2/2014

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Somehow, Zach and I made this recipe up last second with what we had in the pantry and fridge….and it worked!! LIKE….amazingly well!!
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INGREDIENTS:
Large, pork shoulder or rump roast
1  – 32oz box of gluten-free chicken stock
Fresh pressed juice of 1/2 orange
celtic sea salt
white pepper
2 Tbsp oregano
2 Tbsp cumin
1 Tbsp chili powder
1 Tbsp garlic powder
2 tsp of paprika

Place your roast in a large crock pot on low heat. Add all ingredients to crock pot, liquids first. I use coarse celtic sea salt and sprinkle enough to cover the top of all the meat. Then I lightly sprinkle the entire top of the meat and liquids with a dusting of white pepper. Last, sprinkle your roast with all the other spices, cover and let slow cook overnight or for at least 5-6 hours.

Enjoy with tacos, burritos, taco/fiesta salads, as a main dish, etc. It will melt in yo mouth Amiga!!!

I love this over a bed of greens or shredded cabbage, rice (optional), pinto or black beans, heaps of chopped cilantro, fresh diced white onion, pico de gallo/salsa, and extra HOLY GUACAMOLE!! We topped ours additionally with Annie’s 505 Green Chile sauce.

Candida peeps: No rice or tacos shells. Beans are allowed. Eat as main dish or on top of taco salad, etc. You don’t have to worry about the orange juice in the marinade because you aren’t drinking the marinade and it’s such small amount compared to the size of the roast and the portion you will eat

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    NOTE:
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    ​MEDICAL DISCLAIMER

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