 This cake so is light and moist! It is super simple and easy to throw together for a last minute special treat when you have guests coming over! INGREDIENTS:
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INGREDIENTS:
Chopped kale
1/3 cup sour cream (can sub full-fat plain yogurt, dairy-free yogurt or mayo)
1/4 cup tahini
2 Tbsp coconut aminos
1/4 cup water
3 Tbsp Dijon mustard
1-2 oz raw apple cider vinegar (to taste)
2-3 Tbsp lemon juice (to taste)
1 tsp garlic powder
1 tsp onion powder or 1-2 Tbsp dehydrated chopped onions (as shown in photo)
Sea salt & pepper, to taste (don’t be shy with healthy salt!)
TOPPINGS:
Sprouted pumpkin seeds
Hemp seeds
Pork Panko (Crumbled Pork Rinds; see photo)
OPTIONAL PROTEIN TOPPERS:
Grilled chicken
Almond flour or pork panko breaded chicken tenders (our family favorite!)
Grilled or smoked salmon
Grilled steak
DRESSING:
Add all ingredients right into a pint size mason jar and shake until smoothe. If tahini is hard, add to blender or use a stick blender until smooth.
This is a great easy-to-throw-together dressing to keep on hand for ANY salad or “sauce” to pour over chicken, dip veggies in, etc.
TOSS:
Add chopped kale to a large salad bowl, add all your crunchy toppings and dressing, and toss! Then top with protein if you are wanting to make it a complete meal. I LOVE this dressing extra tangy and salty! It is crave-worthy, loaded with nutrition, and plenty filling!!
Pro-tip:
Make a double batch of your healthy breaded chicken or protein when you cook and use the leftovers for your next meal.
Chopped kale
1/3 cup sour cream (can sub full-fat plain yogurt, dairy-free yogurt or mayo)
1/4 cup tahini
2 Tbsp coconut aminos
1/4 cup water
3 Tbsp Dijon mustard
1-2 oz raw apple cider vinegar (to taste)
2-3 Tbsp lemon juice (to taste)
1 tsp garlic powder
1 tsp onion powder or 1-2 Tbsp dehydrated chopped onions (as shown in photo)
Sea salt & pepper, to taste (don’t be shy with healthy salt!)
TOPPINGS:
Sprouted pumpkin seeds
Hemp seeds
Pork Panko (Crumbled Pork Rinds; see photo)
OPTIONAL PROTEIN TOPPERS:
Grilled chicken
Almond flour or pork panko breaded chicken tenders (our family favorite!)
Grilled or smoked salmon
Grilled steak
DRESSING:
Add all ingredients right into a pint size mason jar and shake until smoothe. If tahini is hard, add to blender or use a stick blender until smooth.
This is a great easy-to-throw-together dressing to keep on hand for ANY salad or “sauce” to pour over chicken, dip veggies in, etc.
TOSS:
Add chopped kale to a large salad bowl, add all your crunchy toppings and dressing, and toss! Then top with protein if you are wanting to make it a complete meal. I LOVE this dressing extra tangy and salty! It is crave-worthy, loaded with nutrition, and plenty filling!!
Pro-tip:
Make a double batch of your healthy breaded chicken or protein when you cook and use the leftovers for your next meal.
Yield: 6 servings
INGREDIENTS:
1 pound of ground sausage, chicken, turkey or beef
7-8 cups coleslaw mix
2+ Tbsp coconut aminos
1 Tbsp ginger
1 tsp garlic powder
1/2 cup green onions, sliced
To add heat: 1 Tbsp red pepper flakes!
INSTRUCTIONS:
Cook meat, stirring and crumbling until cooked through.
Stir in coleslaw mix, garlic, ginger, coconut aminos, and stir.
Top with green onions and drizzle with more coconut aminos!
This dish pairs well with cauliflower rice, quinoa, or other whole grain rice!
* Shared graciously by one of our Group Program members. Author unknown.
INGREDIENTS:
1 pound of ground sausage, chicken, turkey or beef
7-8 cups coleslaw mix
2+ Tbsp coconut aminos
1 Tbsp ginger
1 tsp garlic powder
1/2 cup green onions, sliced
To add heat: 1 Tbsp red pepper flakes!
INSTRUCTIONS:
Cook meat, stirring and crumbling until cooked through.
Stir in coleslaw mix, garlic, ginger, coconut aminos, and stir.
Top with green onions and drizzle with more coconut aminos!
This dish pairs well with cauliflower rice, quinoa, or other whole grain rice!
* Shared graciously by one of our Group Program members. Author unknown.
INGREDIENTS:
1/4 cup coconut oil, solid (do not melt)
1/4 cup grass-fed butter, softened
3 Tbsp Bocha Sweet, monkfruit or other granulated sweetener
1 cup Lily's (stevia sweetened) chocolate chips
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
1/4 cup coconut oil, solid (do not melt)
1/4 cup grass-fed butter, softened
3 Tbsp Bocha Sweet, monkfruit or other granulated sweetener
1 cup Lily's (stevia sweetened) chocolate chips
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 the ticket!
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). They also freeze well!
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 the ticket!
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). They also freeze well!
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, grass-fed butter
1/2 cup organic almond flour, super fine
1 oz Bocha Sweet, monkfruit, Swerve or other sweetener (must be sugar-free to stay Keto)
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 Bocha Sweet, monkfruit or Swerve sweetener
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, grass-fed butter
1/2 cup organic almond flour, super fine
1 oz Bocha Sweet, monkfruit, Swerve or other sweetener (must be sugar-free to stay Keto)
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 Bocha Sweet, 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.
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
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.
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.
COOKIES:
1 cup grass-fed butter, softened
1 cup Bocha Sweet, Swerve or monkfruit (granulated) sweetener
1 egg
4 1/2 cups superfine almond flour
1/4 tsp sea salt
1 tsp baking soda
2 tsp cream of tartar
COATING:
4 Tbsp Bocha Sweet, Swerve or monkfruit (granulated) sweetener
2 tsp ground cinnamon
INSTRUCTIONS:
Preheat oven to 350 F.
Mix butter, sweetener 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 sweetener).
Combine the cinnamon and coating sweetener 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!
Preheat oven to 350 F.
Mix butter, sweetener 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 sweetener).
Combine the cinnamon and coating sweetener 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!
CRUST
2 cups fine almond flour
6 Tbsp butter, cold
2 Tbsp granulated sweetener (Bocha Sweet, monkfruit, Swerve, maple sugar, coconut sugar, etc)
Mix the almond flour and sweetener 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.
2 cups fine almond flour
6 Tbsp butter, cold
2 Tbsp granulated sweetener (Bocha Sweet, monkfruit, Swerve, maple sugar, coconut sugar, etc)
Mix the almond flour and sweetener 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 sweetener (Bocha Sweet, monkfruit, Swerve, maple sugar, coconut sugar, etc)
4 droppersful lemon flavored stevia
2 tsp vanilla extract (alcohol-free)
10 drops Nature's Sunshine Lemon essential oil
1/2 tsp 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 full-fat, plain (or Kite Hill almond) yogurt
4 Tbsp granulated sweetener (Bocha Sweet, monkfruit, Swerve, maple sugar, coconut sugar, etc)
1 1/2 tsp vanilla extract (alcohol-free)
Optional: for more lemon flavor add some lemon essential oil or the above mentioned lemon juice powder) to the topping mixture
INSTRUCTIONS:
Mix filling ingredients together in food processor until smooth.
Pour filling on top of 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.
3, 8oz packs of (Kite Hill Almond) cream cheese
4 eggs
1 cup granulated sweetener (Bocha Sweet, monkfruit, Swerve, maple sugar, coconut sugar, etc)
4 droppersful lemon flavored stevia
2 tsp vanilla extract (alcohol-free)
10 drops Nature's Sunshine Lemon essential oil
1/2 tsp 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 full-fat, plain (or Kite Hill almond) yogurt
4 Tbsp granulated sweetener (Bocha Sweet, monkfruit, Swerve, maple sugar, coconut sugar, etc)
1 1/2 tsp vanilla extract (alcohol-free)
Optional: for more lemon flavor add some lemon essential oil or the above mentioned lemon juice powder) to the topping mixture
INSTRUCTIONS:
Mix filling ingredients together in food processor until smooth.
Pour filling on top of 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.
This is a great substitute for potato soup!!
No simple starch or carb crash, and heaps of cruciferous love for your liver!
No simple starch or carb crash, and heaps of cruciferous love for your liver!
INGREDIENTS:
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 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.
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 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.
INSTRUCTIONS:
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.
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.
Takes less than 30 minutes start to finish!
INGREDIENTS:
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
INGREDIENTS:
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
INSTRUCTIONS:
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
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
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.
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
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**
 Vegan Cheesecake + Cranberry or Pumpkin Topping  Pumpkin Pie  Apple or Berry Cobbler  Healthy Whipped Cream |  Healthy Thanksgiving Dinner  Cauliflower Mashed Potatoes  Sweet Potato Casserole |  Crispy Brussels Sprouts with Bacon  15 Minute Cranberry Sauce  Roasted Sweet Potatoes  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!!
Happy, Healthy Thanksgiving to all of you!! We have MUCH to be grateful for!!
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This is one of our client, patient, and personal favorites!!
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... haha ;)
INGREDIENTS:
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
DRESSING:
1 cup HEALTHY MAYONNAISE or Primal Kitchen Mayo
1 tsp 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)
NOTE: I like mine a bit more spicy so I measure generously... a rounded (not heaping) measurement on all spiced except salt. Find your own balance of spices to taste ;)
INSTRUCTIONS:
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.
EnJOY ;)
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... haha ;)
INGREDIENTS:
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
DRESSING:
1 cup HEALTHY MAYONNAISE or Primal Kitchen Mayo
1 tsp 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)
NOTE: I like mine a bit more spicy so I measure generously... a rounded (not heaping) measurement on all spiced except salt. Find your own balance of spices to taste ;)
INSTRUCTIONS:
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.
EnJOY ;)
Grain-free, dairy-free Strawberry Shortcake... can I get an AMEN??!!
NOTE: If you're on a Sugar Fast, this recipe is perfect once you can tolerate berries and raw honey or maple syrup. For many people, even berries are too much sugar in the very beginning of a Sugar Fast. But not to worry, you are FASTING from sugar for a short time so that your body can heal. Eventually you will be able to have delicious fruits once again without getting sick. Yay!!!
NOTE: If you're on a Sugar Fast, this recipe is perfect once you can tolerate berries and raw honey or maple syrup. For many people, even berries are too much sugar in the very beginning of a Sugar Fast. But not to worry, you are FASTING from sugar for a short time so that your body can heal. Eventually you will be able to have delicious fruits once again without getting sick. Yay!!!
INGREDIENTS:
8 eggs
1 can full fat coconut milk
1/4 cup raw honey or maple syrup (skip if on a Sugar Fast)
1/2 tsp liquid vanilla stevia
*Use only liquid stevia, Bocha Sweet or Monkfruit sweetener, to taste, to reduce sugar content.
2 Tbsp vanilla extract (alcohol-free)
1/4 cup raw coconut oil
1.5 cups almond flour
1/2 cup coconut flour
2 tsp baking soda
1/2 tsp pink sea salt
1/2 tsp (Ceylon) cinnamon
TOPPING:
Fresh strawberries, sliced
KETO WHIPPED CREAM
8 eggs
1 can full fat coconut milk
1/4 cup raw honey or maple syrup (skip if on a Sugar Fast)
1/2 tsp liquid vanilla stevia
*Use only liquid stevia, Bocha Sweet or Monkfruit sweetener, to taste, to reduce sugar content.
2 Tbsp vanilla extract (alcohol-free)
1/4 cup raw coconut oil
1.5 cups almond flour
1/2 cup coconut flour
2 tsp baking soda
1/2 tsp pink sea salt
1/2 tsp (Ceylon) cinnamon
TOPPING:
Fresh strawberries, sliced
KETO WHIPPED CREAM
Preheat oven to 350 degrees. Prep cupcake pans with cupcake paper. Makes ~24 small shortcakes.
Combine all dry ingredients in 1 bowl. Then mix all wet ingredients in electrix mixer or other bowl. Add the dry ingredient to the wet ones and mix well. Add 2 large spoonsful of batter to each cupcake paper. Bake for 15-20 minutes until light golden brown. Cook time will depend upon your oven and how full you fill your cupcakes.
Let cool slightly and serve with fresh strawberries!!
Optional: Drizzle with raw honey or maple syrup (if you must). With good, organic strawberries I find it unnecessary ;)
This recipe is loaded with protein, good fat and fresh fruit to make a complete meal :) You can even enjoy these for breakfast.
BONUS: Top with my KETO WHIPPED CREAM !!
Combine all dry ingredients in 1 bowl. Then mix all wet ingredients in electrix mixer or other bowl. Add the dry ingredient to the wet ones and mix well. Add 2 large spoonsful of batter to each cupcake paper. Bake for 15-20 minutes until light golden brown. Cook time will depend upon your oven and how full you fill your cupcakes.
Let cool slightly and serve with fresh strawberries!!
Optional: Drizzle with raw honey or maple syrup (if you must). With good, organic strawberries I find it unnecessary ;)
This recipe is loaded with protein, good fat and fresh fruit to make a complete meal :) You can even enjoy these for breakfast.
BONUS: Top with my KETO WHIPPED CREAM !!
GLUTEN & DAIRY-FREE CLAM CHOWDER THAT IS ALSO SUGAR-FAST FRIENDLY … Hallelujah!!
THIS CHOWDER IS SO GOOOOD & I am so thanking the Lord for downloading this recipe into my head & heart!!
THIS CHOWDER IS SO GOOOOD & I am so thanking the Lord for downloading this recipe into my head & heart!!
2 large celery roots (replaces potatoes)
5 Tbsp grass-fed butter or coconut oil
5 stalks celery
1 white onion
10 whole carrots (I prefer extra)
4, 6.5-oz cans clams
3, 14-oz cans unsweetened coconut milk (can sub 1 for coconut cream)
1-2 Tbsp sea salt (to taste)
2 tsp white pepper
3 drops Nature's Sunshine Wild Thyme Essential Oil (1 Tbsp dried thyme)
Dice your celery root, onion, celery, and carrots. I use a food processor. Next, add your diced veggies to a pan w butter to saute'e on medium heat until the onions are translucent. Cook until the celery root and carrots are slightly soft if you don't have a full 4+ hours to cook in the crock pot. While your veggies are cooking, chop your clams if you bought whole clams. Then add all your cooked veggies, clams and all other ingredients to a large crock pot. Cook on low at least 4 hours, and serve!
Don’t forget to add a heaping spoonful of coconut oil to your bowl of soup for added daily nutrition/medicine. Skip if you have gall bladder issues.
5 Tbsp grass-fed butter or coconut oil
5 stalks celery
1 white onion
10 whole carrots (I prefer extra)
4, 6.5-oz cans clams
3, 14-oz cans unsweetened coconut milk (can sub 1 for coconut cream)
1-2 Tbsp sea salt (to taste)
2 tsp white pepper
3 drops Nature's Sunshine Wild Thyme Essential Oil (1 Tbsp dried thyme)
Dice your celery root, onion, celery, and carrots. I use a food processor. Next, add your diced veggies to a pan w butter to saute'e on medium heat until the onions are translucent. Cook until the celery root and carrots are slightly soft if you don't have a full 4+ hours to cook in the crock pot. While your veggies are cooking, chop your clams if you bought whole clams. Then add all your cooked veggies, clams and all other ingredients to a large crock pot. Cook on low at least 4 hours, and serve!
Don’t forget to add a heaping spoonful of coconut oil to your bowl of soup for added daily nutrition/medicine. Skip if you have gall bladder issues.
NOTE: Potatoes are no bueno if you are or recently have been on a Candida Detox. or Sugar Fast; Whether you're a patient or not, I highly recommend doing my free, quick, at-home Candida Spit Test to see if you might have an underlying Candida albicans (yeast), mold or bacterial overgrowth problem you didn't know about. MOST people do/did at one point & this is very serious. IF SO, you really need to avoid grains, potatoes & sugar in any form UNTIL this is under control & make an appointment with me or another holistic Doctor to get this under control (PRAY & ask the LORD if it's time for an appointment. There's LOTS of confusing and conflicting info out there).
This was my personal battle, as well as at least 80% of the patients I have the honor of helping. It is at the root of many of your other health problems if you have this. You must have infections under control before adding potatoes back into your diet as they are very starchy and break down into sugar, and sugar feeds yeast/fungus/mol/bacteria/parasites and viruses! God made that rule, not me. sorry!
It’s not worth the setback, and Lord knows most of us could use far less sugar/starch in our diet.
I sure do LOVE a good bowl of chunky clam chowder, but I never eat it at restaurants because it is loaded with dairy, gluten & all kinds of other garbage.
This was my personal battle, as well as at least 80% of the patients I have the honor of helping. It is at the root of many of your other health problems if you have this. You must have infections under control before adding potatoes back into your diet as they are very starchy and break down into sugar, and sugar feeds yeast/fungus/mol/bacteria/parasites and viruses! God made that rule, not me. sorry!
It’s not worth the setback, and Lord knows most of us could use far less sugar/starch in our diet.
I sure do LOVE a good bowl of chunky clam chowder, but I never eat it at restaurants because it is loaded with dairy, gluten & all kinds of other garbage.
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?!
SICK?? Doctor's orders.... drink healthy hot cocoa :) How fun is that?!
INGREDIENTS:
1 cup hot water, raw milk or unsweetened vanilla almond milk
1-2 Tbsp raw cacao powder
Vanilla (liquid) stevia, Bocha Sweet, monkfruit, or other sweetener, to taste
Splash of (alcohol-free) vanilla extract
1-2 Tbsp raw coconut oil (optional)
1-2 Tbsp grass-fed butter (optional)
1 scoop Nature's Sunshine collagen powder
1 drop Nature's Sunshine Peppermint Essential Oil (optional)
1 cup hot water, raw milk or unsweetened vanilla almond milk
1-2 Tbsp raw cacao powder
Vanilla (liquid) stevia, Bocha Sweet, monkfruit, or other sweetener, to taste
Splash of (alcohol-free) vanilla extract
1-2 Tbsp raw coconut oil (optional)
1-2 Tbsp grass-fed butter (optional)
1 scoop Nature's Sunshine collagen powder
1 drop Nature's Sunshine Peppermint Essential Oil (optional)
INSTRUCTIONS:
Blend all ingredients in a high-powered blender, on high speed. The coconut oil/butter and collagen powder make it a frothy/creamy "chocolate keto 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! ;)
Blend all ingredients in a high-powered blender, on high speed. The coconut oil/butter and collagen powder make it a frothy/creamy "chocolate keto 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! ;)
INGREDIENTS:
6 Granny Smith Apples, cored/diced (peeled for RAW recipe)
1 tsp. Cinnamon (or to taste)
Swerve sweetener, to taste
Purified water (if/as needed)
2 tsp Lemon juice (RAW recipe only)
COOKED APPLESAUCE: Combine apples (not necessary to peel if cooking), cinnamon & Swerve in a high-powered blender and blend until you get your desired consistency, adding water as needed. Pour into a sauce pan. Bring to slow boil and reduce to simmer 10 minutes.
RAW APPLESAUCE: Combine 6 apples (peeled, cored & diced), 2 Tbsp lemon juice & 2 tsp Cinnamon to high-powered blender. Blend to desired consistency, adding minimal raw honey or Swerve only if necessary ;)
Applesauce makes a great snack, side or "compote" topping for my Pork Tenderloin.
Feel free to use raw honey or agave to sweeten if you are not on a Candida Detox. However, I challenge you to practice eating things naturally sweet without adding extra sweeteners when possible ;)
*For easy thawing, freeze flat in Ziploc bag.
  | INGREDIENTS: 1 3/4 cup quinoa 3 1/2 cup water 1 can pumpkin puree 1 can coconut milk, reserve solid part for WHIPPED CREAM 1 Tbsp pumpkin pie spice OR 1tsp ginger, 2tsp cinnamon, pinch clove 3/4 tsp Himalayan (pink) sea salt 1tsp vanilla (alcohol-free) 3 Tbsp coconut oil 1/2 - 3/4 cup Swerve or to taste TOPPING: 1 cup pecans, chopped 2Tbsp grass-fed butter (Kerrygold) 1 tsp cinnamon 1 Tbsp Swerve or to taste |
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.
TOPPING
Combine pecans, cinnamon, melted butter and swerve to taste. Put on top of quinoa mixture.
BAKE
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
OR you could call these "Healthy Andes Mints" :)
These are a patient favorite!!!
These are a patient favorite!!!
 |
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
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.
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.
SURVEY SAYS: 5 STARS!!!!!
You should definitely ditch the marshmallow yams & try this!!!
You should definitely ditch the marshmallow yams & try this!!!
 | FILLING INGREDIENTS: 4 large sweet potatoes, peeled, cubed & boiled til soft 1/4 cup grass-fed butter (Kerrygold), melted 2 large organic eggs 1 tsp cinnamon 1 tsp Himalayan (pink) sea salt Swerve or Monk Fruit, to taste (if you like it sweeter) TOPPING: 1 cup pecans, chopped 1/4 cup grass-fed butter (Kerrygold), melted 1 tsp cinnamon 1 Tbsp Swerve or Monk Fruit or to taste |
Pre-heat Oven to 375 degrees.
Place all filling ingredients into a food processor and blend until smooth. Place in casserole or glass baking dish.
Combine all topping ingredients. Place on top of potato mixture. Bake for 20 minutes.
Topping should be golden brown.
Place all filling ingredients into a food processor and blend until smooth. Place in casserole or glass baking dish.
Combine all topping ingredients. Place on top of potato mixture. Bake for 20 minutes.
Topping should be golden brown.
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!
Topping Suggestions:
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.
Cranberry Topping:
Try my 15 Minute Cranberry Sauce
Great for Thanksgiving & Christmas!
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!
Topping Suggestions:
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.
Cranberry Topping:
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 :)
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 :)
 |  |  |
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!
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!
 |  |
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)
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 :)
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 :)
This is a tried and true recipe shared with us from my sweet sister-in-Christ, Amanda. She's created and mastered some FANTASTIC Candida-Detox recipes having gone through this journey herself. And she's generously shared this gem to help us all have a happier, healthier holiday!!
 | MAKE THE CRUST: 1 3/4 cup Almond flour 1/4 cup Coconut flour 1/4 tsp. Himalayan (pink) sea salt 1 Tbsp. Coconut oil 2 Eggs 2 Tbsp. Cold butter, cubed Hot water if necessary |
Preheat Oven to 350F
Take out two pieces of parchment paper to roll the dough with. Pull out a pie pan and butter the bottom and sides.
Make sure your teapot is on for the warm water. Add all dry ingredients to a medium-sized mixing bowl (or electric mixer) and mix thoroughly. Add the coconut oil and mix again. Beat your eggs and then add them to the mixture. Next, cube your cold butter and add it to the dough. Knead the dough with your hands. If the dough is too crumbly, add a Tablespoon or more of warm water from the teapot until you get the dough to a consistency to star rolling. I used ~3 Tablespoons of warm water. Roll your dough into a ball, place on the parchment paper, and start rolling the dough out with a rolling pin. You can alternatively just knead the dough and then pack it into the pie pan instead of rolling it flat before placing it in the pan.
Once the dough is in your pan, poke it with a fork on the bottom and around the sides. Set aside and prepare your filling.
Take out two pieces of parchment paper to roll the dough with. Pull out a pie pan and butter the bottom and sides.
Make sure your teapot is on for the warm water. Add all dry ingredients to a medium-sized mixing bowl (or electric mixer) and mix thoroughly. Add the coconut oil and mix again. Beat your eggs and then add them to the mixture. Next, cube your cold butter and add it to the dough. Knead the dough with your hands. If the dough is too crumbly, add a Tablespoon or more of warm water from the teapot until you get the dough to a consistency to star rolling. I used ~3 Tablespoons of warm water. Roll your dough into a ball, place on the parchment paper, and start rolling the dough out with a rolling pin. You can alternatively just knead the dough and then pack it into the pie pan instead of rolling it flat before placing it in the pan.
Once the dough is in your pan, poke it with a fork on the bottom and around the sides. Set aside and prepare your filling.
MAKE THE FILLING:
2 cups Cooked, blended organic sugar pumpkin (Or 1, 15oz. can Organic Pumpkin Puree)
3 Extra large eggs
1 can UNSWEETENED Coconut milk
3/4 cup Swerve or Monkfruit sweetener
1 full dropper liguid Vanilla Stevia Extract (or use more Stevia or Monkfrut if you dislike Stevia)
1/4 tsp. Himalayan (pink) sea salt
1 Tbsp. Ground cinnamon
1/4 tsp. Ground ginger
1/8 Ground clove
1 Tbsp. Pumpkin Pie spice
1/4 tsp. Ground nutmeg
2 cups Cooked, blended organic sugar pumpkin (Or 1, 15oz. can Organic Pumpkin Puree)
3 Extra large eggs
1 can UNSWEETENED Coconut milk
3/4 cup Swerve or Monkfruit sweetener
1 full dropper liguid Vanilla Stevia Extract (or use more Stevia or Monkfrut if you dislike Stevia)
1/4 tsp. Himalayan (pink) sea salt
1 Tbsp. Ground cinnamon
1/4 tsp. Ground ginger
1/8 Ground clove
1 Tbsp. Pumpkin Pie spice
1/4 tsp. Ground nutmeg
Add all ingredients to a mixer and mix well. Pour the filling into the pie pan with the crust and place in the preheated oven. Cook 60 minutes or until slightly browned and set. Remove your pie from the oven and cool in fridge for at least 2 hours or overnight. Top with my Keto Whipped Cream & surprise your family & friends with how delicious "healthy" can be!!
Enjoy knowing you are feeding your body (the temple of the Holy Spirit) AND your Spirit!!
This is 100% safe for a Candida Detox & totally legal for breakfast...woohoo!!!
Enjoy knowing you are feeding your body (the temple of the Holy Spirit) AND your Spirit!!
This is 100% safe for a Candida Detox & totally legal for breakfast...woohoo!!!
Our friend/patient, Joel, made an entire healthy Thanksgiving dinner for his family! So proud of him for being a good example & trying new things!! If teens can make this so can you :)
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!
 |  |
TOOLS:
Hand immersion Blender/Stick blender
Wide mouth mason jar
INGREDIENTS:
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
Hand immersion Blender/Stick blender
Wide mouth mason jar
INGREDIENTS:
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 ;)
Try this with our KRAUT & EGG SALAD!
Note: This will keep 1 -2 weeks in the refrigerator. Swim at your own risk thereafter ;)
2 cups almond flour
5 eggs
1/2 cup water
1/4 cup raw coconut oil
2 Tbsp collagen powder
2 Tbsp maple syrup, Bocha Sweet or other sweeter, to taste.
Optional: 1 Tbsp ground cinnamon
Blend all ingredients together in electric mixer, with hand mixer or in a high power blender and cook on a griddle or skillet using coconut oil, avocado oil spray, if necessary. I save the cinnamon and sprinkle on my pancakes while they're cooking. Top with any combination of: fresh berries, heated, frozen berries, melted coconut oil or grass-fed butter, maple syrup, raw honey, or fresh whipped heavy whipping cream!
Check out my super easy KETO WHIPPED CREAM recipe...which IS GREAT TREAT on a Sugar Fast.
Sugar Fast restrictions/ideas: No fruit initially. You can use any combination of unsweetened almond (or other nut) butters, coconut oil, butter, bee pollen, carob or cacao powder (blended w coconut milk & an approved sweetener 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.
5 eggs
1/2 cup water
1/4 cup raw coconut oil
2 Tbsp collagen powder
2 Tbsp maple syrup, Bocha Sweet or other sweeter, to taste.
Optional: 1 Tbsp ground cinnamon
Blend all ingredients together in electric mixer, with hand mixer or in a high power blender and cook on a griddle or skillet using coconut oil, avocado oil spray, if necessary. I save the cinnamon and sprinkle on my pancakes while they're cooking. Top with any combination of: fresh berries, heated, frozen berries, melted coconut oil or grass-fed butter, maple syrup, raw honey, or fresh whipped heavy whipping cream!
Check out my super easy KETO WHIPPED CREAM recipe...which IS GREAT TREAT on a Sugar Fast.
Sugar Fast restrictions/ideas: No fruit initially. You can use any combination of unsweetened almond (or other nut) butters, coconut oil, butter, bee pollen, carob or cacao powder (blended w coconut milk & an approved sweetener 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.
 |  |  |
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.
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.
* All recipes are GRAIN FREE
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