 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:
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
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!
WHO SAYS you can't have yummy treats on a Sugar Fast??? These bite size treats are the perfect way to satisfy your sweet tooth without cheating on your diet or detox. They are sugar-free, grain-free and full of protein and good fats.
COOKIES:
3/4 cup almond butter, smooth
1 egg
1/2 cup Bocha Sweet, Swerve or monkfruit (granulated) sweetener
1 tsp (alcohol-free) vanilla extract
1 cup almond flour
1/2 tsp baking soda
1 pinch sea salt
FILLING:
1/2 cup Lily's (stevia-sweetened) chocolate chips
1/4 cup smooth almond butter
1/2 tsp (alcohol-free) vanilla extract
3/4 cup almond butter, smooth
1 egg
1/2 cup Bocha Sweet, Swerve or monkfruit (granulated) sweetener
1 tsp (alcohol-free) vanilla extract
1 cup almond flour
1/2 tsp baking soda
1 pinch sea salt
FILLING:
1/2 cup Lily's (stevia-sweetened) chocolate chips
1/4 cup smooth almond butter
1/2 tsp (alcohol-free) vanilla extract
COOKIES:
Preheat oven to 350 F and line a 24 cup mini muffin pan with liners or grease with coconut oil.
In a large bowl, beat together egg, almond butter, sweetener and vanilla until smooth. In a separate bowl, combine almond flour, baking soda and salt. Stir into the wet ingredients until fully combined. The dough will be thick and greasy. Press the dough into evenly-sized balls and place in the mini muffin cups. Then use the back of a 1/2 tsp measuring spoon to make a dent in the center.
Bake in the preheated oven for 8-10 minutes until just set.
MAKE THE "KISS":
While the cookies bake, melt the chocolate chips and almond butter in a double boiler until JUST melted and smooth. Stir in the vanilla once melted. Wait until the filling cools enough that it's the consistency of thick frosting. Then spoon the chocolate into a Ziploc bag and cut the corner off. Squeeze a small amount into each cookie to form a "kiss".
Cool in fridge until the chocolate firms up. Best served at room temperature.
Enjoy!
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, sweetener and vanilla until smooth. In a separate bowl, combine almond flour, baking soda and salt. Stir into the wet ingredients until fully combined. The dough will be thick and greasy. Press the dough into evenly-sized balls and place in the mini muffin cups. Then use the back of a 1/2 tsp measuring spoon to make a dent in the center.
Bake in the preheated oven for 8-10 minutes until just set.
MAKE THE "KISS":
While the cookies bake, melt the chocolate chips and almond butter in a double boiler until JUST melted and smooth. Stir in the vanilla once melted. Wait until the filling cools enough that it's the consistency of thick frosting. Then spoon the chocolate into a Ziploc bag and cut the corner off. Squeeze a small amount into each cookie to form a "kiss".
Cool in fridge until the chocolate firms up. Best served at room temperature.
Enjoy!
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.
*NOTE: To make these Candida Detox friendly (sugar-free) you will simply skip the maple syrup.
INGREDIENTS:
6 Tbsp grass-fed butter, softened
1/4 cup maple syrup (skip if keto or on a sugar fast)
1 large egg
1 Tbsp water
1/2 cup Bocha Sweet, monkfruit, Swerve or other sugar-free granulated sweetener
1 Tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
2 2/3 cup blanched almond flour
6 Tbsp grass-fed butter, softened
1/4 cup maple syrup (skip if keto or on a sugar fast)
1 large egg
1 Tbsp water
1/2 cup Bocha Sweet, monkfruit, Swerve or other sugar-free granulated sweetener
1 Tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
2 2/3 cup blanched almond flour
INSTRUCTIONS:
Combine butter, maple syrup, egg, water and sweetener 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!
Combine butter, maple syrup, egg, water and sweetener 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!
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!!
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 !!
INGREDIENTS:
4 Tbsp grass-fed butter (Kerrygold)
1/2 cup Swerve (xylitol-based sweetener)
1 tsp cinnamon
1/8 tsp cayenne pepper
2 cups raw nuts of choice (I love equal parts almond, walnuts, pecans)
pink sea salt, to taste
4 Tbsp grass-fed butter (Kerrygold)
1/2 cup Swerve (xylitol-based sweetener)
1 tsp cinnamon
1/8 tsp cayenne pepper
2 cups raw nuts of choice (I love equal parts almond, walnuts, pecans)
pink sea salt, to taste
INSTRUCTIONS:
Add butter, Swerve, cinnamon and cayenne pepper to large sauce pan and heat on medium-high heat until the butter is browned well (just not burnt) and the Swerve is COMPLETELY melted. While this is cooking, spread your nuts evenly onto a cookie sheet covered with parchment paper. Pour your melted "sauce" over the nuts, sprinkle with pink salt & place in fridge and allow to cool & harden. Once your nuts harden, break into pieces and place in a decorative jar or small gift bags to make an adorable, healthy gift for Christmas, Easter, birthday parties, or just to keep on hand for your family!!
NOTE: This works better on a gas stove. If you use an electric stove, finding the balancing between melting the Swerve fully but not burning it is a bit tricky. If you make this and the sauce never hardens, you didn't cook it long enough. If it tastes burnt or gets black (instead of darker brown), then you went too long or had the heat too high.
Add butter, Swerve, cinnamon and cayenne pepper to large sauce pan and heat on medium-high heat until the butter is browned well (just not burnt) and the Swerve is COMPLETELY melted. While this is cooking, spread your nuts evenly onto a cookie sheet covered with parchment paper. Pour your melted "sauce" over the nuts, sprinkle with pink salt & place in fridge and allow to cool & harden. Once your nuts harden, break into pieces and place in a decorative jar or small gift bags to make an adorable, healthy gift for Christmas, Easter, birthday parties, or just to keep on hand for your family!!
NOTE: This works better on a gas stove. If you use an electric stove, finding the balancing between melting the Swerve fully but not burning it is a bit tricky. If you make this and the sauce never hardens, you didn't cook it long enough. If it tastes burnt or gets black (instead of darker brown), then you went too long or had the heat too high.
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! ;)
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.
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 :)
WET INGREDIENTS:
5 eggs
1 - 15oz can organic pumpkin puree (canned or fresh)
1/2 cup unsweetened almond butter
1/4 cup grass-fed butter (Kerry Gold), softened
1 tsp vanilla (alcohol-free)
DRY INGREDIENTS:
1/2 cup coconut flour
3/4 cup Swerve or xylitol
1 Tbsp. Pumpkin pie spice
1 1/2 tsp. baking powder
1 tsp baking soda
1/8 tsp Himalayan (pink) sea salt
OPTIONAL: Add nuts or Lily's Chocolate Chips
5 eggs
1 - 15oz can organic pumpkin puree (canned or fresh)
1/2 cup unsweetened almond butter
1/4 cup grass-fed butter (Kerry Gold), softened
1 tsp vanilla (alcohol-free)
DRY INGREDIENTS:
1/2 cup coconut flour
3/4 cup Swerve or xylitol
1 Tbsp. Pumpkin pie spice
1 1/2 tsp. baking powder
1 tsp baking soda
1/8 tsp Himalayan (pink) sea salt
OPTIONAL: Add nuts or Lily's Chocolate Chips
Preheat oven to 350 degrees.
Combine all wet ingredients in a medium mixing bowl and whisk together until well combined. Combine all dry ingredients in a small mixing bowl and add to the wet mixture. Whisk until well combined.
Spoon into muffin papers to about 2/3 full. Bake at 350 degrees for 25 - 30 minutes or until toothpick comes out smooth. Enjoy for breakfast or dessert, with a hefty butter or coconut oil smear!
These are 100% safe for a Candida Detox!!!
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!!!
INGREDIENTS:
1 bag Lily's dark chocolate chips
1/3 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
Trail Mix
Melt all ingredients, except nuts, on the stove in a double boiler, 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 mini silicone muffin pan or 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).
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).
 | INGREDIENTS: 1 bag Lilly's dark chocolate chips 1/2 cup virgin coconut oil 1/4 cup (raw) unsweetened cashew or almond butter Splash of alcohol-free vanilla extract Liquid Stevia to taste DAIRY FREE VERSION 4 - 5 Tbsp. Xylitol or Swerve 1/2 cup Cocoa, carob 1/2 cup Virgin coconut oil 1/4 cup (raw) Unsweetened cashew or almond butter Splash of alcohol-free vanilla extract |
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)
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)
 |  |  |
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.
INGREDIENTS:
1 cup Unsweetened almond butter
3 cup Shredded unsweetened coconut
2/3 cup Cocoa or carob powder
2/3 cup Raw honey (liquid stevia, to taste, if on Candida Detox)
1 tsp Sea salt
½ tsp Vanilla extract (ideally alcohol-free)
Mix all ingredients together. Press into 9x9 pan. Refrigerate until set; cut into bars/small squares and enjoy! These. things. are. heavenly! Exercise self-control!! ;)
1 cup Unsweetened almond butter
3 cup Shredded unsweetened coconut
2/3 cup Cocoa or carob powder
2/3 cup Raw honey (liquid stevia, to taste, if on Candida Detox)
1 tsp Sea salt
½ tsp Vanilla extract (ideally alcohol-free)
Mix all ingredients together. Press into 9x9 pan. Refrigerate until set; cut into bars/small squares and enjoy! These. things. are. heavenly! Exercise self-control!! ;)
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Raw nuts & seeds of choice (no peanuts or pistacchios if on Candida Detox)
Lily's sugar-free dark chocolate chips
Coconut flakes, unsweetened
Lily's sugar-free dark chocolate chips
Coconut flakes, unsweetened
 | Add all ingredients, in layers, into an airtight container for storing. Shake/roll your container lighty to evenly mix your ingredients. Enjoy this sweet treat that is also a complete meal of protein, fats and healthy carbs. I often keep this in my car for "fast food" to grab and go and when I travel. WAY faster & healthier than going through a drive-through! |
NOTE: If you are a patient on a Candida Detox: You may add in unsweetened, organic dried fruit once I have tested or consulted with you to know when your body can tolerate the added sugars without a setback.
*Dried fruits contain a lot of sugar, and most people who have battled significant health issues and leaky gut cannot tolerate them for quite some time.
*Dried fruits contain a lot of sugar, and most people who have battled significant health issues and leaky gut cannot tolerate them for quite some time.
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INGREDIENTS:
4 ripe avocados
1/4 cup coconut cream (or raw, full-fat cream)
1 scoop Nature's Sunshine Collagen Powder
3 droppers liquid stevia (or to taste)
1 Tbsp vanilla extract (alcohol-free)
1 cup raw cacao powder
Add all ingredients to food processor and blend until smooth. Serve as chocolate pudding or fold in some of my Keto Whipped Cream to make it more "fluffy", like mousse. Top with fresh berries (if approved in YOUR diet), unsweetened coconut flakes, or get creative and use this recipe as a chocolate frosting ;)
NOTE: Since we posted this recipe, Trader Joe's started carrying a different coconut cream which DOES NOT work with this recipe. Most other organic coconut creams will work.
4 ripe avocados
1/4 cup coconut cream (or raw, full-fat cream)
1 scoop Nature's Sunshine Collagen Powder
3 droppers liquid stevia (or to taste)
1 Tbsp vanilla extract (alcohol-free)
1 cup raw cacao powder
Add all ingredients to food processor and blend until smooth. Serve as chocolate pudding or fold in some of my Keto Whipped Cream to make it more "fluffy", like mousse. Top with fresh berries (if approved in YOUR diet), unsweetened coconut flakes, or get creative and use this recipe as a chocolate frosting ;)
NOTE: Since we posted this recipe, Trader Joe's started carrying a different coconut cream which DOES NOT work with this recipe. Most other organic coconut creams will work.
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Don’t you love a fresh fruit pie??
Kids & those who aren’t looking for a “healthy recipe” have even raved about this one!!
HAPPY HEALTHY BERRY COBBLER FILLING:
1 large bag Frozen mixed berries, Costco (or 6 granny smith apples, peeled after you have "graduated" from the 1st phase of Candida Detox)
Optional: 1/2 cup Xylitol or Swerve (this doesn’t NEED sweetener in my opinion)
Optional: 1/2 cup Chia seeds
CRUMBLE:
1/4 cup Coconut oil
1.5 cups Pecans, finely chopped (other nuts would work too)
1 cup Coconut or almond (or other GF) flour
3/4 cup Hemp seed
1 Tbsp Cinnamon
1 tsp Nutmeg
1/2 cup Swerve (granulated) sweetener
Preheat oven to 400. Fill large rectangular glass (pyrex) baking dish with your bag of berries or peeled and sliced apples. Lightly sprinkle the top of your fruit with your sweeeter (optional) and 1/2 cup chia seeds (optional), and mix. The chia seeds will give the filling a little more “gelatinous” texture, will soak up some of the liquid, and adds nutritional value to your recipe! Place your filling in the oven to start cooking the filling for ~15min while you prep the crumble.
Kids & those who aren’t looking for a “healthy recipe” have even raved about this one!!
HAPPY HEALTHY BERRY COBBLER FILLING:
1 large bag Frozen mixed berries, Costco (or 6 granny smith apples, peeled after you have "graduated" from the 1st phase of Candida Detox)
Optional: 1/2 cup Xylitol or Swerve (this doesn’t NEED sweetener in my opinion)
Optional: 1/2 cup Chia seeds
CRUMBLE:
1/4 cup Coconut oil
1.5 cups Pecans, finely chopped (other nuts would work too)
1 cup Coconut or almond (or other GF) flour
3/4 cup Hemp seed
1 Tbsp Cinnamon
1 tsp Nutmeg
1/2 cup Swerve (granulated) sweetener
Preheat oven to 400. Fill large rectangular glass (pyrex) baking dish with your bag of berries or peeled and sliced apples. Lightly sprinkle the top of your fruit with your sweeeter (optional) and 1/2 cup chia seeds (optional), and mix. The chia seeds will give the filling a little more “gelatinous” texture, will soak up some of the liquid, and adds nutritional value to your recipe! Place your filling in the oven to start cooking the filling for ~15min while you prep the crumble.
Next, add your coconut oil to a non-stick skillet. After it melts, add the chopped nuts. Blend these into the oil before adding the coconut or almond flour, then mix again. Add the hemp seed, cinnamon, nutmeg and swerve and make sure everything is mixed well. It should be barely moist. If you get the “crumble” too moist from too much coconut oil it will not bake/harden into a "crumble" properly. You can always add more dry ingredients OR more coconut oil to find that balance.
Get creative: I’ve made an apple-berry crumble with half chopped apples and half mixed berries. You could do this with almost any fruit. You can also vary the “crumble” ingredients. I’ve used different combinations of hemp seeds, coconut flour, chopped walnuts, sesame seeds, protein powders, and other grain-free flours, as well. I cannot have oats in my topping so this is my substitute and it is YUMMY!! I also want my recipes to be a complete meal (protein from nuts/seeds, good fats from butter/oil/nuts/seeds, and healthy carbohydrates from healthy flour and fruit with very little sugar)… so this is my healthy and whole food version of "pie", and I don't feel crashed OR gulity eating it for breakfast...or EVER for that matter!! Cheers!
Check out my KETO WHIPPED CREAM recipe here!
enJOY!!
Get creative: I’ve made an apple-berry crumble with half chopped apples and half mixed berries. You could do this with almost any fruit. You can also vary the “crumble” ingredients. I’ve used different combinations of hemp seeds, coconut flour, chopped walnuts, sesame seeds, protein powders, and other grain-free flours, as well. I cannot have oats in my topping so this is my substitute and it is YUMMY!! I also want my recipes to be a complete meal (protein from nuts/seeds, good fats from butter/oil/nuts/seeds, and healthy carbohydrates from healthy flour and fruit with very little sugar)… so this is my healthy and whole food version of "pie", and I don't feel crashed OR gulity eating it for breakfast...or EVER for that matter!! Cheers!
Check out my KETO WHIPPED CREAM recipe here!
enJOY!!
PREP: Put can of coconut cream in the fridge the night before you want to make this.
This is another MUST-HAVE recipe shared by Careen!! She has been a HUGE contributor to this blog. This servant friend has done everything from building and editing this website, to creating, re-creating, and experimenting recipes for me and with me! I am so blessed to call her my friend and to get to throw down in the kitchen with her...AND to get to eat her food experiments!!
This is another MUST-HAVE recipe shared by Careen!! She has been a HUGE contributor to this blog. This servant friend has done everything from building and editing this website, to creating, re-creating, and experimenting recipes for me and with me! I am so blessed to call her my friend and to get to throw down in the kitchen with her...AND to get to eat her food experiments!!
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Note: Since writing this recipe, Trader Joe's has changed their Coconut Cream and it really does NOT work. I recommend Sprouts Brand, Native Forrest or Thai Kitchen for better results.
INGREDIENTS:
1 can unsweetened coconut cream
1/2 tsp organic vanilla extract (alcohol-free)
Liquid stevia, to taste (1-2 droppers)
Optional: For an extra bit of protein... Add 1 scoop of Nature's Sunshine Collagen Powder powder (it will also act as a thickener if needed).
Optional: Cacao powder, to taste (1+ Tbsp) - to make chocolate mousse!
or add pumpkin pie spice, to taste, for a fall flare!
INGREDIENTS:
1 can unsweetened coconut cream
1/2 tsp organic vanilla extract (alcohol-free)
Liquid stevia, to taste (1-2 droppers)
Optional: For an extra bit of protein... Add 1 scoop of Nature's Sunshine Collagen Powder powder (it will also act as a thickener if needed).
Optional: Cacao powder, to taste (1+ Tbsp) - to make chocolate mousse!
or add pumpkin pie spice, to taste, for a fall flare!
Open your can of chilled coconut cream (DO NOT SHAKE IT UP!). Scoop out the solid (cream) portion, being careful not to include the water/liquid/milky portion. Place in a mixing bowl with other ingredients, and beat with an electric hand mixer until you get "whipped cream". Nummies!!
Note: The thickness of each can of coconut cream varies and it is crucial that it is VERY CHILLED (I store mine in the fridge). NEVER shake it, as it will combine with the water at the bottom, resulting in a thin cream that will not thicken.
Note: The thickness of each can of coconut cream varies and it is crucial that it is VERY CHILLED (I store mine in the fridge). NEVER shake it, as it will combine with the water at the bottom, resulting in a thin cream that will not thicken.
* All recipes are GRAIN FREE
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