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
*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!
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.
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!!!
A healthy twist on egg salad ;) DON'T knock it until you try it... you can thank us once you're lickin the bowl!! ;) Load the fridge and have lunch all week!
6 hard boiled eggs
3 Tbsp HEALTHY MAYONNAISE (or to desired creaminess)
1-2 tsp Annie's organic dijon mustard
Himalayan (pink) sea salt, to taste
4+ Tbsp RAW SAUERKRAUT, chopped
Chop hard boiled eggs into the texture you want. Mix in all ingredients. Season to taste with pink sea salt and paprika or any other spices of your liking.
Enjoy with celery sticks, Simple Mills almond flour crackers or Mary's Gone Crackers!
NOTE: If you are a patient on a Candida Detox, be sure to check cracker ingredients to be sure they are safe for YOUR custom plan.
1 bag Lily's dark chocolate chips
1/2 cup virgin coconut oil
1/2 cup (raw) unsweetened cashew or almond butter
Splash of alcohol-free vanilla extract
3+ droppers liquid stevia, to taste
Melt all ingredients, except nuts, on the stove over low-medium heat, just until everything melts together smoothly. Be careful not to overcook and destroy nutritional content. When barely melted, stir in trail mix until well coated. Spoon your mixture into small bite-sized baking cups. Stir occasionally as the chocolate tends to settle on the bottom. Refrigerate or freeze until hardened.
NOTE: Because of the coconut oil, these do melt quickly. Store in refrigerator (or freezer) until ready to serve. Use less coconut oil if you want the chocolate mix less "runny" and your treats to freeze harder.
Makes approx. 100 pieces but they do FREEZE WELL!!! ;)
These are loaded with fat AND protein and will not give you a sugar crash. This is a whole food dessert. Keep the fridge (or freezer) stocked with these for quick, healthy snacks or a 911 breakfast or pre-workout snack (they're loaded with nutrition, protein & good fat!)
They are ideal for kids, diabetics, Candida patients, and ANYONE who desires to maintain a fun, healthy life that includes CHOCOLATE!!! Who said healthy people don't have FUN??!!
NOTE: Lily's Dark Chocolate Chips DO have a trace of milk in them (these are a no-no for those who have significant asthma or eczema or who have a significant dairy allergy).
Melt all ingredients on the stove over low-medium heat, just until everything melts together smoothly. Be careful not to overcook and destroy nutritional content. Then add your mixture to mini silicone cupcake molds or mini cupcake molds with paper cupcake liners if you want bite-sized treats. Large cupcake molds will yield a larger "peanut butter cup" (2-4 bites). You can also pour into a foil-lined square baking pan. Freeze or refrigerate until firm. Lift firm chocolate out of pan and cut like fudge. Store in the fridge (or freezer) and enjoy with zero guilt!!!
These are loaded with fat AND protein and will not give you a sugar crash. This is a whole food dessert. They are ideal for kids, diabetics, Candida patients, and ANYONE who desires to maintain a fun, healthy life that includes CHOCOLATE!!! If you notice any bloating or digestive distress using xylitol, try them again using stevia. Xylitol makes some people bloat-y ;)
NOTE: Lily's Dark Chocolate Chips DO have a trace of milk in them (these are a no-no for those who have asthma, eczema or who have a known/significant dairy allergy)
NOTE: If you are a patient and have been put on a Candida Detox, be sure I have cleared you to eat honey before you make this. You could try adding a little more coconut cream or a tiny bit of canned coconut milk + liquid stevia only (no honey) to get by for the 1st couple months.
4 Ripe avocados
1/4 cup Coconut cream (not milk)
1/4 cup RAW honey
3 droppers Liquid stevia (or to taste)
1 Tbsp Vanilla extract (alcohol-free ideally)
1 cup RAW cacoa powder
Add all ingredients to food processor and blend until smooth. Serve as chocolate pudding or fold in some of my Happy Healthy Whipped Cream to make it more "fluffy", like mousse. Top with fresh berries, unsweetened coconut flakes, or get creative and use this recipe for a chocolate frosting ;)
NOTE: If you are in the first part of a Candida Detox (and I haven't cleared you on adding berries back into your diet yet), then just skip the berries and add the rest.
It's still yummy...and berries are coming back soon enough. Remember: it's a fast, not a diet ;)
I named this the Sweet Tart Superfood Smoothie because it's the perfect balance of sweet (from the vanilla protein powder) + tart (from the Detox tea/Lemonade).
You are getting MORE THAN 15 servings of fruits & veggies if you drink this whole smoothie (or half if you split this recipe with someone).
BOTH the IONIC MINERALS & LOVE & PEAS (sugar free) PROTEIN POWDER can be purchased at wholesale through my ONLINE STORE. The Superfood blend came from Costco.
Open the can of coconut milk or coconut cream. Scoop the coconut cream off the top of the can and add it to a large bowl, leaving the coconut water in the can.
Add a few Tablespoons of the coconut water into the cream to thin for dressing. Blend with a hand mixer until smooth. Save left over coconut water as you may need it to thin a little more after refrigerating depending on your desired thickness.
Add in the shallots, garlic, apple cider vinegar, chives, parsley, basil, dill, sea salt, and black pepper. Stir to combine and refrigerate dressing for at least 30 minutes.
Makes 2 cups
NOTE: These can be made Candida-Detox safe by using liquid stevia as your sweetener for the bars, as well as the topping. See option below under "Ingredients". They may not stick together QUITE as well as with honey, but they are still delish, filling and energizing! These hold me over and wake my brain up for a few hours! However, it is a LOT of nuts. Most people do not digest nuts perfectly because of the high fat and protein content. If you have Candida overgrowth, then you know your digestive system is STRESSED OUT and weak at the moment. No way around that. You likely need a full spectrum enzyme such a my PROACTAZYME or PROTEASE PLUS if you notice constipation after eating these. Another option is to eat some RAW sauerkraut or drink a little bit of diluted RAW apple cider vinegar to help you digest anytime you feel bloated or constipated. ;)
MAKE YOUR BARS FIRST:
Add all nuts, seeds and almond butter to a food processor and process for approximately 10-20 seconds depending on how chunky or fine you want it.
In a small sauce pan, heat coconut oil on low until just melted then add honey (or liquid stevia to taste) and vanilla extract and mix together until well blended.
In a large bowl, add the nut mixture and coconut oil/honey mixture together and mix together until well blended.
Put the mixture in an 8 x 8 glass baking dish (lined with parchment paper). Then place in the freezer for 15-30 minutes before adding your topping.
MAKE YOUR TOPPING:
Mix the coconut oil (melted/liquid), cacao and liquid stevia, to taste, and stir until well combined.
PUT IT ALL TOGETHER:
Pour the chocolate topping over the chilled bars and VERY QUICKLY spread in a thin layer.
Put bars in refrigerator for approximately 15 - 30 minutes to allow the chocolate topping to completely harden.
Cut using a large knife or clever to press instead of cutting.
Store in the refrigerator or freezer because the coconut oil will become softened at room temperature. If you pack them for a to-go snack... be sure to pack them with an ice pack.
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!!
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 CAREEN ADAPTED THIS ONE FROM :)
A HEALTHY ON-THE-GO LUNCH IDEA!
You're busy. I'm busy. But we don't have to sacrifice our health just to meet the demands of the day. After all, WE HAVE DAILY NEEDS to function as God intended us to. We are SIMPLY TOO BUSY if we cannot feed our Spirit, soul AND body even the basics ;)
The wild caught smoked salmon in these wraps is a great source of anti-inflammatory, omega-3 fatty acids which assist our body to heal, maintain strength, build healthy cell walls to protect us against infection and other "invaders", and keep our brain & central nervous system functioning up to par! The Nori Sheets are a great source of nutritional iodine (AKA: THYROID FOOD!) which keeps our energy and metabolism up, keeps our digestive system breaking down food and waste, keeps our menstrual and daily sleep cycles on track, and keeps our hair, skin and nails strong and perrrty ;)
I find my wild caught smoked salmon at Costco :) The core ingredients for these wraps (smoked salmon and nori sheets) don’t go bad easily, so they are easy to have on hand! You can use a sushi roller to roll your wrap tightly, but you don’t have to. A loosely wrapped roll tastes just as Yum!
Wild Caught Smoked Salmon
Coconut aminos for dipping
Other quick filling ideas: tuna, shrimp, lobster, macadamia nuts, mango, pesto, fresh herbs, carrots, scallions, jicama, wasabi, bell pepper
Align your ingredients on your Nori paper as seen in the photo above (borrowed from the website below) and roll into a wrap. Enjoy!!
CLICK HERE FOR ORIGINAL RECIPE & WEBSITE
WARNING: THESE ARE NOT SAFE FOR A CANDIDA DETOX DIET. YOUR BODY MUST BE CLEAR TO EAT DATES/TOLERATE HIGHER SUGAR CONTENT BEFORE INCORPORATING THIS INTO YOUR DIET OR YOU WILL GO BACKWARDS, BOWELS WILL SLOW DOWN, AND YOU COULD LOSE PROGRESS. USE DISCERNMENT OR MAKE SURE I HAVE CLEARED YOU FIRST ...FOR THE AVERAGE PERSON, THESE ARE ALLOWED AT THE 3 OR 4 MONTH MARK :)
Add all ingredients (except chocolate chips) to a large food processor in the order listed above. THEN fold in your chocolate chips. Form batter into balls less than 1/4 cup each in size. The dough will be quite greasy because of the almond butter. Place on a baking sheet with parchment paper or reusable silicon baking mats. DO NOT FLATTEN your cookies.
Bake for 9 minutes at 350 degrees. (Oven cooking times may vary– keep an eye on
them to ensure your desired doneness – we like them soft in the middle!! num num!) Place cookies on cooling rack. Try not to eat the entire batch!! SELF CONTROL ... fruit of the Spirit!
Galatians 5:22 But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness AND SELF CONTROL :)
**Ask for a fresh filling of the Holy Spirit BEFORE you bake!! haha
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.
NOTE: To make this recipe Candida Detox friendly, skip the berries and add a bunch of lemon juice or substitute (some of) the water for my Detox Lemonade instead :) It's yummy and it works!
This smoothie recipe, as is, is for the person who is either not battling Candida overgrowth OR the patient I've cleared to start adding small amounts of sugar from low-glycemic index foods like berries and sweet potatoes. For the patient with severe symptoms or diagnoses (like fibromyalgia, severe constipation, auto-immune disease, etc) it may take longer to get the yeast under control and the liver filtering properly. IT IS BEST TO WAIT until your body can handle the extra sugar, YES, even from berries. Fruit IS very healthy, just not good for us when yeast is growing out of control in our guts :) Sugar is sugar when it comes to yeast. Avoiding it for a time (and that length of time is different for everyone) is a TEMPORARY FAST in order to allow your body to heal.
3 cups Liquid: water or unsweetened almond or coconut or hemp milk
2 scoops LOVE and PEAS - sugar free (available through my online store at wholesale)
1 scoop NATURE'S HARVEST (available through my online store at wholesale)
1 cup frozen mixed berries
1 large handful mixed leafy greens
2 Tbsp unsweetened almond or cashew butter
2 Tbsp raw/virgin coconut oil
Optional: RAW bee pollen, chia seeds, unsweetened coconut flakes, hemp seeds, maca powder, l-glutamine powder, collagen powder, etc
*You can replace (some of) the water with my DETOX LEMONADE for a sweet tart treat, even if you are doing berries!
Add all ingredients to high powered blender, add a few cubes of ice if necessary, and enjoy as a meal replacement or snack!
Add all ingredients in order listed to high speed blender. Add more or less ice and pumpkin pie spice for desired thickness and pumpkin pie flavor.
To cut the pumpkin, simply quarter it, keeping seeds intact. Then turn each quarter of the pumpkin on its side and cut off the skin (see photo). Use the same technique for a larger pumpkin and add ~1 cup of pumpkin (+seeds) to your smoothie.
Ok, so YES we are using almond butter instead of peanut butter (because peanuts tend to be high mold carriers and almonds provide better fat and nutrition than peanuts ). Peanuts are not good for those with Candida overgrowth because can’t eat mold when you’re trying to kill "mold" right?! You could also sub cashew butter, etc so long as it’s unsweetened (no sugar if you are on a Candida Detox).
Enjoy this as a breakfast, snack, pre- or post-workout drink or meal replacement.
1 cup water
1-1.5 cup unsweetened almond or coconut milk
2 Tbsp carob or cacao powder
1 large handful mixed leafy greens
2 large spoonsful unsweetened almond butter
2 large spoonsful virgin coconut oil
2 scoops COLLATRIM PLUS powder (available through my ONLINE STORE at wholesale)
1 handful unsweetened shredded coconut
2-3 pitted dates (use stevia, xylitol, Swerve or monkfruit if you are on Candida Detox)
1-2 handfuls ice
Optional: 1 scoop Collogen powder (for extra protein)
Optional: RAW Bee pollen
Optional: 1/2 Avocado (adds creamy texture, more filling, added nutrition, healthy fats)
Optional: Banana (only if you are NOT on Candida Detox)
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.
*NOTE: COLLATRIM PLUS can be used to assist weight loss in a healthy way. It does not curb appetite or do any damage to the body like some “weight-loss” products on the market. I personally add it because the collagen is so good for our gut, skin, bones, joints & other connective tissues. My body appreciates thrives on the extra lean protein, too!
Add all ingredients into high powered blender in order shown, blend on high, serve chilled! Makes 2 medium or a little more than 1 large 32 oz smoothie.
5 RIPE Avocados, halved and “peeled”
1 bunch Cilantro, leaves only, chopped (my secret: just start chopping off the top of the cilantro bunch…a little stem won’t hurt; who has time to pick all the leaves off ??)
Juice of 1 lemon
1 large Tomato, diced (or 2 small) …or use already made pico de gallo if you have some/want to (This could then replace the onion/jalapeno, as well)
1/2 – 3/4 cup Diced white (or yellow..or even red!) onion
Sea salt, to taste (I coat the top of all the ingredients with thin layer of salt; use less if CELTIC sea salt…it’s SALTY!)
White Pepper, to taste (slightly less than your amount of salt)
Garlic powder, to taste …not garlic salt (it would work w fresh garlic, too. I LOVE garlic so I always use extra)
Optional: Jalapeno, finely minced, to taste (we like spicy, so we grow our own jalapenos…they are HOT. we chop them really small & use them liberally…num num)
Make your guac in the bowl you plan to serve it out of, and big enough to get in there and mix everything together I use a knife and fork to start slicing/chopping…and once everything is getting smaller and blending, then just mash with a fork. Zach and I like it chunky. Chill and serve with ORGANIC tortilla chips, veggie sticks (zucchini, carrots, cucumber, squash, celery, etc), plantain chips, GF crackers, etc.
You can also use guac as a burger topping, sandwich spread, or as an add-in to a lettuce wrap.
NOTE: For those on Candida Diet- you can have plantain chips (Trader Joes), kale chips, or veggie sticks for dipping in the beginning. No corn chips or sweet potato chips initially. It will feed the yeast in your body and set you back. Not worth it. But it’s temporary