Preheat oven to 350 F
Mix butter, Swerve 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 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.
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.
For the cookies:
3/4 cup almond butter, smooth
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
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
This is for you Candida Detoxers, Paleo people or Keto crazies ;)
If you think about it... potatoes have little flavor & are LOADED with starch (aka: sugar). It's the produce, spices and mayo that make potato salad so good, not the potatoes! This is a YUMMY and MUCH HEALTHIER alternative! Bring it to your next picnic or potluck, but don't tell them it's really cauliflower... They'll never know ;) What they don't know (in this case) definitely WON'T hurt them... heehee ;)
1 Large head of Cauliflower, broken into equal-size pieces
1/4+ cup Parsley, chopped
3 Green Onions, chopped
1/2 small Red Onion, diced
6 Radishes, thinly quartered and sliced
3-4 Celery stalks, chopped
1 cup HEALTHY MAYONNAISE or Primal Kitchen Mayo
1 tsp Himalayan (pink) Sea Salt
1+ tsp dry dill
2-3 pinches dry red pepper
1/2 tsp Black Pepper
1/4+ tsp Paprika
2 tsp Annie's Mustard (or any other mustard that is made with Apple Cider Vinegar)
Boil or steam cauliflower pieces until tender but not mushy.
Drain and pour cooked cauliflower into ice bath immediately to stop the cooking process. The ice will melt or mostly melt.
Drain again and set aside, removing any remaining ice cubes if necessary.
Prepare all fresh produce as directed above.
Combine Mayo with all spices and mustard.
Roughly chop cauliflower and pat dry before putting it into a large serving bowl.
Add all produce and mayo mixture. Mix well.
Adjust seasonings to taste.
PLEASE DON'T BE INTIMIDATED by this recipe. It looks long, but is quite easy. There are 2 crust options plus a few things that need explanation. I've also listed some options for toppings to get you thinking... get creative & let us know if you come up with another topping or alternative we can share! Eat it for breakfast!!! It's 100% healthy- loaded with protein, good fats, fiber & more :)
CRUST (cooked) - safe for Candida Detox:
1 3/4 cup almond 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 at 350 until golden brown. Remove from oven, let cool, then add your filling!
CRUST (raw) -if you've been cleared to eat dates:
2 cups raw nuts (100% pecans or half pecan/half walnut is great)
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!
RAW "CREAM CHEESE" FILLING:
3 cups Raw cashews, soaked 4+ hours
3/4 cup Virgin coconut oil
3 Tbsp. Vanilla extract (alcohol-free)
Sweetener: 4-6 droppers liquid Vanilla Stevia (to taste) OR Monkfruit (to taste) - neither will feed yeast; use RAW honey (to taste) if you're not on a Candida Detox.
1+ cup Fresh pressed lemon juice
1/2 cup purified water
1 tsp. NATURE'S SUNSHINE Psyllium Hulls Combination Powder
Add all ingredients to a high powered blender and blend until you have a whipped cream cheese consistency. If using stevia, start with only 2 droppers full of liquid vanilla stevia and only 1/4 cup of water. You can always add more sweetener or water, as needed. Pour the filling over your crust and refrigerate (or freeze) at least 3 hours. Your pie will keep 1 week max in the fridge and slightly longer in the freezer. DO NOT bake/cook this pie. Refrigeration or freezing sets it and then it's ready to eat!
Fresh Berry: Add fresh or defrosted berries to a blender, chopping or pureeing to whatever consistency you like. Add liquid Stevia or Swerve to add sweetness (if necessary).
Chocolate drizzle: Lightly melt together equal parts raw coconut oil & raw cacao powder over LOW heat, plus (sweetener of your choice): liquid vanilla Stevia or Swerve or Monkfruit, to taste. Add almond butter if you want "chocolate-peanut butter" topping ;) Drizzle to your liking.
Try my 15 Minute Cranberry Sauce
Great for Thanksgiving & Christmas!
Pumpkin/Thanksgiving: Blend together 3/4 cup organic pumpkin puree (canned or fresh), 3/4 cup organic coconut milk (or cream to make thicker), 1 tsp pumpkin pie spice, 2 drops Nature's Sunshine Cinnamon essential oil, 1 tsp organic vanilla extract (alcohol-free) & 2 Tbsp Swerve. Drizzle & serve for Thanksgiving dinner!
*You MUST only use a brand of essential oils you are certain is 100% pure & safe to ingest; Both of these can be purchased through my online store & meet that criteria.
NOTE: This "cheesecake" needs to stay refrigerated or frozen. Keep your toppings separate and add to each slice when you serve it.
Now you can eat cheesecake ANY TIME OF DAY & stay healthy with ZERO guilt or compromise!!!! ...You're welcome :)
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)
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!!!
This Mayo recipe is Candida Detox friendly!!! Life is way too boring without Mayo :) Feel free to add herbs and spices to make a spicy mayo or herbed mayo... it's too easy!
Hand immersion Blender/Stick blender
Wide mouth mason jar
3/4 cup avocado oil (2/3 cup if using large egg)
1 X-Large egg
1 Tbsp RAW apple cider vinegar
2 tsp fresh lemon juice
1/4 tsp ground mustard seed powder
Himalayan (pink) sea salt, to taste
Optional: If you want to thicken your mayo, ADD 1/4 tsp. NATURE'S SUNSHINE Psyllium Hull Combo
Combine all ingredients in a glass mason jar that has a mouth wide enough for your stick blender/hand immersion blender to fit into. Blend until light and fluffy! You will make AND store your mayo in this jar ;) EASY!!
Try this with our KRAUT & EGG SALAD!
Note: This will keep 1 -2 weeks in the refrigerator. Swim at your own risk thereafter ;)