These egg bites are an easy grab and go breakfast that can be made ahead of time. They freeze well, too!
This is the basic recipe, but you can change it up to your liking or dietary needs… get creative! Whatever veggies you have on hand will work, but if you use broccoli or other hard veggies, you can lightly sauté them in butter, tallow or avocado oil to slightly soften. INGREDIENTS: 10 eggs (organic pasture-raise if you can) 8 slices of bacon (nitrate, nitrite free) OR sausage 1/2 medium onion, diced 1/2 medium bell pepper, diced 2 oz (or more) spinach, chopped 1/2 cup organic heavy whipping cream, half and half, milk, almond milk (consistency will change depending on what you use) 1/2 cup cottage cheese 1 cup shredded cheese of choice 1 tsp. GF Worcestershire sauce 1/2 tsp. pepper 1/2 tsp sea salt Dash of nutmeg 1/2 tsp red pepper flakes (optional) INSTRUCTIONS: Preheat oven to 375 degrees. Fry bacon and crumble. Sauté onions and peppers in 1 Tbsp avocado oil or remaining bacon grease. You don't want the veggies to get overly oily. Add chopped spinach at the end to wilt slightly. Add veggies to a silicone muffin pan and put on top of a cookie sheet for stability. Evenly add the bacon or sausage to the veggie mixture in the 12 muffin tins (silicon works great with out greasing). In a blender, crack eggs, cream or milk, Worcestershire sauce, salt, pepper, nutmeg and (optional) red pepper flakes. Blend well. Pour egg mixture evenly over the veggies. Top with cheese and parsley. BAKE: 375 degrees for 20 - 25 minutes, until they start to brown, firm and a knife comes out mostly clean. Ovens may vary. They will puff when you take them out and then sink a bit. That is normal. OTHER OPTIONS TO TRY: Experiment with different veggies such as: mushrooms or caramelized onions. Add fresh herbs like chives, thyme, parsley, cayenne pepper, green chili’s or jalapeños for some heat. STORE: These keep well in a ziploc bag or glass container AFTER they are fully cooled. They will keep in the fridge for up to 1 week. They also freeze well and will last up to 6 weeks in the freezer. Thaw before reheating. RE-HEAT: Warm in a toaster oven on 350 for about 5 mins... and have breakfast on the go!
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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. 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 cup extra virgin olive oil (EVOO) 1/2 cup raw apple cider vinegar 1/4 cup lemon juice 1-2 tsp sea salt (to taste) 1/2 tsp powdered garlic 1/4 tsp black or white pepper Optional: Add 1 tsp+ Italian seasoning to make it an "Italian Vinaigrette". Optional: Add 1 large spoonful jam or jelly (avoid if you are on a sugar fast/Candida Detox) This turns the above already simple dressing into a "summer" dressing! Awesome for strawberry or blackberry spinach salads, etc. Add all ingredients to a pint mason jar with a lid (ideally one with measuring lines on it). Shake vigorously & serve. Store in fridge.  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 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!   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 INSTRUCTIONS: Blend all ingredients (except shredded coconut and 1 tsp. monk fruit) in a food processor until smooth. A kitchen aid or hand mixer will work too. Place mixture in freezer for 20 minutes or until firm enough to hold the shape of a ball. Combine coconut and monkfruit in a small bowl. Remove the cheese mixture from freezer and roll into 1 inch balls (I use a slightly heaped Tbsp). Roll the balls in the sweetened coconut mixture. Refrigerate until chilled and enjoy!! Store in fridge or freezer. Recipe adapted from https://www.eatwell101.com/lemon-cheesecake-keto-fat-bombs-recipe
 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!  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 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!  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. 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.  This is a great substitute for potato soup!! 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. 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.  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 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
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 ;)  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 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.  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?! 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) 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! ;) OR you could call these "Healthy Andes Mints" :) 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 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. 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! 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 :)
WET INGREDIENTS: 5 eggs 1 - 15oz can organic pumpkin puree (canned or fresh) 1/2 cup unsweetened almond butter 1/4 cup grass-fed butter (Kerry Gold), softened 1 tsp vanilla (alcohol-free) DRY INGREDIENTS: 1/2 cup coconut flour 3/4 cup Swerve or xylitol 1 Tbsp. Pumpkin pie spice 1 1/2 tsp. baking powder 1 tsp baking soda 1/8 tsp Himalayan (pink) sea salt OPTIONAL: Add nuts or Lily's Chocolate Chips Preheat oven to 350 degrees.
Combine all wet ingredients in a medium mixing bowl and whisk together until well combined. Combine all dry ingredients in a small mixing bowl and add to the wet mixture. Whisk until well combined. Spoon into muffin papers to about 2/3 full. Bake at 350 degrees for 25 - 30 minutes or until toothpick comes out smooth. Enjoy for breakfast or dessert, with a hefty butter or coconut oil smear! These are 100% safe for a Candida Detox!!! A healthy twist on egg salad ;) DON'T knock it until you try it... you can thank us once you're lickin the bowl!! ;) Load the fridge and have lunch all week!
6 hard boiled eggs 3 Tbsp (or to desired creaminess) of my homemade HEALTHY MAYONNAISE or Chosen or Primal Kitchen Mayo 1-2 tsp Annie's organic dijon mustard Sea salt, to taste 4+ Tbsp RAW SAUERKRAUT, chopped Chop hard boiled eggs into the texture you want. Mix in all ingredients. Season to taste with sea salt and paprika or any other spices of your liking.
Enjoy with celery sticks, Simple Mills almond flour crackers, Mary's Gone Crackers or other healthy crunch! NOTE: If you are a patient on a Sugar Fast, be sure to check cracker ingredients to be sure they are safe for YOUR custom plan. 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 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 ;)
INGREDIENTS: 1 bag Lily's dark chocolate chips 1/2 cup virgin coconut oil 1/2 cup (raw) unsweetened cashew or almond butter Splash of alcohol-free vanilla extract 3+ droppers liquid stevia, to taste Trail Mix Melt all ingredients, except nuts, on the stove over low-medium heat, just until everything melts together smoothly. Be careful not to overcook and destroy nutritional content. When barely melted, stir in trail mix until well coated. Spoon your mixture into small bite-sized baking cups. Stir occasionally as the chocolate tends to settle on the bottom. Refrigerate or freeze until hardened.
NOTE: Because of the coconut oil, these do melt quickly. Store in refrigerator (or freezer) until ready to serve. Use less coconut oil if you want the chocolate mix less "runny" and your treats to freeze harder. Makes approx. 100 pieces but they do FREEZE WELL!!! ;) These are loaded with fat AND protein and will not give you a sugar crash. This is a whole food dessert. Keep the fridge (or freezer) stocked with these for quick, healthy snacks or a 911 breakfast or pre-workout snack (they're loaded with nutrition, protein & good fat!) They are ideal for kids, diabetics, Candida patients, and ANYONE who desires to maintain a fun, healthy life that includes CHOCOLATE!!! Who said healthy people don't have FUN??!! NOTE: Lily's Dark Chocolate Chips DO have a trace of milk in them (these are a no-no for those who have significant asthma or eczema or who have a significant dairy allergy).
Melt all ingredients on the stove over low-medium heat, just until everything melts together smoothly. Be careful not to overcook and destroy nutritional content. Then add your mixture to mini silicone cupcake molds or mini cupcake molds with paper cupcake liners if you want bite-sized treats. Large cupcake molds will yield a larger "peanut butter cup" (2-4 bites). You can also pour into a foil-lined square baking pan. Freeze or refrigerate until firm. Lift firm chocolate out of pan and cut like fudge. Store in the fridge (or freezer) and enjoy with zero guilt!!!
These are loaded with fat AND protein and will not give you a sugar crash. This is a whole food dessert. They are ideal for kids, diabetics, Candida patients, and ANYONE who desires to maintain a fun, healthy life that includes CHOCOLATE!!! If you notice any bloating or digestive distress using xylitol, try them again using stevia. Xylitol makes some people bloat-y ;) NOTE: Lily's Dark Chocolate Chips DO have a trace of milk in them (these are a no-no for those who have asthma, eczema or who have a known/significant dairy allergy)  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.
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.
In a large saucepan (that has a lid), begin to melt your butter over low-medium heat on the stove top. Add your chicken, drizzle with some melted butter, and then dust the chicken breasts/thighs heavily with sea salt and garlic. Next, add your capers, lemon, salt & garlic to the butter, to taste. (I LOVE this simple sauce) Let this recipe simmer 20 - 30 min on low heat, covered, until the chicken is thoroughly cooked and the flavor has a chance to set in.
OMG, my mouth is watering writing this recipe!! I feel like my dog as she sits, patiently waiting for leftovers! haha.... OK, stop drueling and go make it! you won't regret it!! If you LOVE salty, lemony, garlicy butter like me... keep reading!! This is Candida Detox friendly & Delish!!! YIPPPYYYY! I LOVE food. I LOVE being healthy. And I LOVE Jesus even more!! Eating to His glory, feeding my temple & not destroying it with what I put in my mouth every single day, keeping my mind clear & my body strong...is such an honor and act of worship & obedience. Being healthy & holy needs to be neither obsessive, hard, boring nor bland ;) enJOY my fellow Italiano lovers!!  This recipe is 100% safe for Candida Detox! I take NO credit for this recipe. My friend Katy found it on Yummly.com & we borrowed it to share with you :) It's Gluten Free, Grain Free, Dairy Free, Low Carb, Sugar & Yeast Free!! WOOHOO!! INGREDIENTS: 1/2 cup Coconut flour 1 1/4 cups Almond flour 1/4 cup Chia seeds, ground, (or Flaxseeds) 5 Eggs 4 Tbsp Coconut oil, melted 1 tbsp RAW apple cider vinegar 1/4 tsp Sea salt 1/2 tsp Baking soda Blend all dry ingredients in 1 bowl and all wet ingredients in a separate bowl. Combine wet and dry ingredients. Pour into a 7.5 “x 3.5” loaf pan and smooth the top. Bake at 350 degrees for 40 - 50 minutes. Let cool before slicing. Double the recipe to make a larger loaf of bread. This makes 1 small loaf.
Top with unsweetened almond butter, raw coconut oil, grass-fed butter, coconut butter, hummus...or make a sandwich that you've been dying to enjoy!! Thank you www.healthextremist.com for your lovely creation! My patients, friends & I are so very grateful!! |
* All recipes are GRAIN FREE
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