  INGREDIENTS:
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INGREDIENTS:
Chopped kale
1/3 cup sour cream (can sub full-fat plain yogurt, dairy-free yogurt or mayo)
1/4 cup tahini
2 Tbsp coconut aminos
1/4 cup water
3 Tbsp Dijon mustard
1-2 oz raw apple cider vinegar (to taste)
2-3 Tbsp lemon juice (to taste)
1 tsp garlic powder
1 tsp onion powder or 1-2 Tbsp dehydrated chopped onions (as shown in photo)
Sea salt & pepper, to taste (don’t be shy with healthy salt!)
TOPPINGS:
Sprouted pumpkin seeds
Hemp seeds
Pork Panko (Crumbled Pork Rinds; see photo)
OPTIONAL PROTEIN TOPPERS:
Grilled chicken
Almond flour or pork panko breaded chicken tenders (our family favorite!)
Grilled or smoked salmon
Grilled steak
DRESSING:
Add all ingredients right into a pint size mason jar and shake until smoothe. If tahini is hard, add to blender or use a stick blender until smooth.
This is a great easy-to-throw-together dressing to keep on hand for ANY salad or “sauce” to pour over chicken, dip veggies in, etc.
TOSS:
Add chopped kale to a large salad bowl, add all your crunchy toppings and dressing, and toss! Then top with protein if you are wanting to make it a complete meal. I LOVE this dressing extra tangy and salty! It is crave-worthy, loaded with nutrition, and plenty filling!!
Pro-tip:
Make a double batch of your healthy breaded chicken or protein when you cook and use the leftovers for your next meal.
Chopped kale
1/3 cup sour cream (can sub full-fat plain yogurt, dairy-free yogurt or mayo)
1/4 cup tahini
2 Tbsp coconut aminos
1/4 cup water
3 Tbsp Dijon mustard
1-2 oz raw apple cider vinegar (to taste)
2-3 Tbsp lemon juice (to taste)
1 tsp garlic powder
1 tsp onion powder or 1-2 Tbsp dehydrated chopped onions (as shown in photo)
Sea salt & pepper, to taste (don’t be shy with healthy salt!)
TOPPINGS:
Sprouted pumpkin seeds
Hemp seeds
Pork Panko (Crumbled Pork Rinds; see photo)
OPTIONAL PROTEIN TOPPERS:
Grilled chicken
Almond flour or pork panko breaded chicken tenders (our family favorite!)
Grilled or smoked salmon
Grilled steak
DRESSING:
Add all ingredients right into a pint size mason jar and shake until smoothe. If tahini is hard, add to blender or use a stick blender until smooth.
This is a great easy-to-throw-together dressing to keep on hand for ANY salad or “sauce” to pour over chicken, dip veggies in, etc.
TOSS:
Add chopped kale to a large salad bowl, add all your crunchy toppings and dressing, and toss! Then top with protein if you are wanting to make it a complete meal. I LOVE this dressing extra tangy and salty! It is crave-worthy, loaded with nutrition, and plenty filling!!
Pro-tip:
Make a double batch of your healthy breaded chicken or protein when you cook and use the leftovers for your next meal.
Yield: 6 servings
INGREDIENTS:
1 pound of ground sausage, chicken, turkey or beef
7-8 cups coleslaw mix
2+ Tbsp coconut aminos
1 Tbsp ginger
1 tsp garlic powder
1/2 cup green onions, sliced
To add heat: 1 Tbsp red pepper flakes!
INSTRUCTIONS:
Cook meat, stirring and crumbling until cooked through.
Stir in coleslaw mix, garlic, ginger, coconut aminos, and stir.
Top with green onions and drizzle with more coconut aminos!
This dish pairs well with cauliflower rice, quinoa, or other whole grain rice!
* Shared graciously by one of our Group Program members. Author unknown.
INGREDIENTS:
1 pound of ground sausage, chicken, turkey or beef
7-8 cups coleslaw mix
2+ Tbsp coconut aminos
1 Tbsp ginger
1 tsp garlic powder
1/2 cup green onions, sliced
To add heat: 1 Tbsp red pepper flakes!
INSTRUCTIONS:
Cook meat, stirring and crumbling until cooked through.
Stir in coleslaw mix, garlic, ginger, coconut aminos, and stir.
Top with green onions and drizzle with more coconut aminos!
This dish pairs well with cauliflower rice, quinoa, or other whole grain rice!
* Shared graciously by one of our Group Program members. Author unknown.
This is a great substitute for potato soup!!
No simple starch or carb crash, and heaps of cruciferous love for your liver!
No simple starch or carb crash, and heaps of cruciferous love for your liver!
INGREDIENTS:
1-2 Tbsp avocado or coconut oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 head cauliflower, roughly chopped
1 tsp sea salt
1 Bay leaf
4 cups organic chicken broth
2-4 heaping Tbsp organic coconut cream
2 Tbsp fresh parsley, chopped
OPTIONAL: Add 4 slices crispy nitrate/nitrite free bacon with drippings, chopped
OPTIONAL: Add a scoop of collagen powder to each serving for more protein.
1-2 Tbsp avocado or coconut oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 head cauliflower, roughly chopped
1 tsp sea salt
1 Bay leaf
4 cups organic chicken broth
2-4 heaping Tbsp organic coconut cream
2 Tbsp fresh parsley, chopped
OPTIONAL: Add 4 slices crispy nitrate/nitrite free bacon with drippings, chopped
OPTIONAL: Add a scoop of collagen powder to each serving for more protein.
INSTRUCTIONS:
Heat oil in large pot. Add onion and cook over medium high heat for a few minutes. Add the rest of the veggies and continue to saute' until they begin to soften. Add salt and broth. Continue to cook until veggies are soft. Add parsley at the end. Remove Bay leaf. Carefully transfer to a blender (reserve some chunks if you like a chunkier chowder). You may need to do this in a few batches depending on the size of your blender. Add 2 heaping Tbsp coconut cream... add more if you like it creamier. Salt and pepper to taste.
Makes ~4 large (meal-size) bowls of soup.
Heat oil in large pot. Add onion and cook over medium high heat for a few minutes. Add the rest of the veggies and continue to saute' until they begin to soften. Add salt and broth. Continue to cook until veggies are soft. Add parsley at the end. Remove Bay leaf. Carefully transfer to a blender (reserve some chunks if you like a chunkier chowder). You may need to do this in a few batches depending on the size of your blender. Add 2 heaping Tbsp coconut cream... add more if you like it creamier. Salt and pepper to taste.
Makes ~4 large (meal-size) bowls of soup.
Takes less than 30 minutes start to finish!
INGREDIENTS:
2 pounds asparagus , trimmed and cut in thirds
1/4 large white onion, thick sliced
~5 fresh garlic cloves , smashed
2 Tbsp avocado or coconut oil
Himalayan (pink) sea salt and fresh ground pepper, to taste
2 cups organic chicken broth
1 cup organic coconut milk
Fresh parsley, chopped for garnish
OPTIONAL: Add 4 pieces crispy bacon and drippings
OPTIONAL: Add a scoop of Collagen Powder to each serving for added protein
INGREDIENTS:
2 pounds asparagus , trimmed and cut in thirds
1/4 large white onion, thick sliced
~5 fresh garlic cloves , smashed
2 Tbsp avocado or coconut oil
Himalayan (pink) sea salt and fresh ground pepper, to taste
2 cups organic chicken broth
1 cup organic coconut milk
Fresh parsley, chopped for garnish
OPTIONAL: Add 4 pieces crispy bacon and drippings
OPTIONAL: Add a scoop of Collagen Powder to each serving for added protein
INSTRUCTIONS:
Preheat oven to 450F.
Place asparagus, onion & smashed garlic in a large glass baking dish or cookie sheet. Drizzle with oil and season with salt and pepper. Roast for 12 minutes, or until asparagus is soft, stirring once. Remove from oven and transfer asparagus, onions and garlic to a blender. Add broth and coconut milk, adding more coconut milk if you like it creamier. Blend until smooth. (You might have to do this part in batches depending on the size of your blender). If you have a Vitamix, Blend on HIGH for 3-4 minutes until hot or transfer soup to a large pot to finish heating. Add salt and pepper to taste. Garnish with parsley.
Serves 3-4
Preheat oven to 450F.
Place asparagus, onion & smashed garlic in a large glass baking dish or cookie sheet. Drizzle with oil and season with salt and pepper. Roast for 12 minutes, or until asparagus is soft, stirring once. Remove from oven and transfer asparagus, onions and garlic to a blender. Add broth and coconut milk, adding more coconut milk if you like it creamier. Blend until smooth. (You might have to do this part in batches depending on the size of your blender). If you have a Vitamix, Blend on HIGH for 3-4 minutes until hot or transfer soup to a large pot to finish heating. Add salt and pepper to taste. Garnish with parsley.
Serves 3-4
GLUTEN & DAIRY-FREE CLAM CHOWDER THAT IS ALSO SUGAR-FAST FRIENDLY … Hallelujah!!
THIS CHOWDER IS SO GOOOOD & I am so thanking the Lord for downloading this recipe into my head & heart!!
THIS CHOWDER IS SO GOOOOD & I am so thanking the Lord for downloading this recipe into my head & heart!!
2 large celery roots (replaces potatoes)
5 Tbsp grass-fed butter or coconut oil
5 stalks celery
1 white onion
10 whole carrots (I prefer extra)
4, 6.5-oz cans clams
3, 14-oz cans unsweetened coconut milk (can sub 1 for coconut cream)
1-2 Tbsp sea salt (to taste)
2 tsp white pepper
3 drops Nature's Sunshine Wild Thyme Essential Oil (1 Tbsp dried thyme)
Dice your celery root, onion, celery, and carrots. I use a food processor. Next, add your diced veggies to a pan w butter to saute'e on medium heat until the onions are translucent. Cook until the celery root and carrots are slightly soft if you don't have a full 4+ hours to cook in the crock pot. While your veggies are cooking, chop your clams if you bought whole clams. Then add all your cooked veggies, clams and all other ingredients to a large crock pot. Cook on low at least 4 hours, and serve!
Don’t forget to add a heaping spoonful of coconut oil to your bowl of soup for added daily nutrition/medicine. Skip if you have gall bladder issues.
5 Tbsp grass-fed butter or coconut oil
5 stalks celery
1 white onion
10 whole carrots (I prefer extra)
4, 6.5-oz cans clams
3, 14-oz cans unsweetened coconut milk (can sub 1 for coconut cream)
1-2 Tbsp sea salt (to taste)
2 tsp white pepper
3 drops Nature's Sunshine Wild Thyme Essential Oil (1 Tbsp dried thyme)
Dice your celery root, onion, celery, and carrots. I use a food processor. Next, add your diced veggies to a pan w butter to saute'e on medium heat until the onions are translucent. Cook until the celery root and carrots are slightly soft if you don't have a full 4+ hours to cook in the crock pot. While your veggies are cooking, chop your clams if you bought whole clams. Then add all your cooked veggies, clams and all other ingredients to a large crock pot. Cook on low at least 4 hours, and serve!
Don’t forget to add a heaping spoonful of coconut oil to your bowl of soup for added daily nutrition/medicine. Skip if you have gall bladder issues.
NOTE: Potatoes are no bueno if you are or recently have been on a Candida Detox. or Sugar Fast; Whether you're a patient or not, I highly recommend doing my free, quick, at-home Candida Spit Test to see if you might have an underlying Candida albicans (yeast), mold or bacterial overgrowth problem you didn't know about. MOST people do/did at one point & this is very serious. IF SO, you really need to avoid grains, potatoes & sugar in any form UNTIL this is under control & make an appointment with me or another holistic Doctor to get this under control (PRAY & ask the LORD if it's time for an appointment. There's LOTS of confusing and conflicting info out there).
This was my personal battle, as well as at least 80% of the patients I have the honor of helping. It is at the root of many of your other health problems if you have this. You must have infections under control before adding potatoes back into your diet as they are very starchy and break down into sugar, and sugar feeds yeast/fungus/mol/bacteria/parasites and viruses! God made that rule, not me. sorry!
It’s not worth the setback, and Lord knows most of us could use far less sugar/starch in our diet.
I sure do LOVE a good bowl of chunky clam chowder, but I never eat it at restaurants because it is loaded with dairy, gluten & all kinds of other garbage.
This was my personal battle, as well as at least 80% of the patients I have the honor of helping. It is at the root of many of your other health problems if you have this. You must have infections under control before adding potatoes back into your diet as they are very starchy and break down into sugar, and sugar feeds yeast/fungus/mol/bacteria/parasites and viruses! God made that rule, not me. sorry!
It’s not worth the setback, and Lord knows most of us could use far less sugar/starch in our diet.
I sure do LOVE a good bowl of chunky clam chowder, but I never eat it at restaurants because it is loaded with dairy, gluten & all kinds of other garbage.
 | 1 tsp Cumin, ground 1 tsp Cinnamon 1/2 tsp Himalayan (pink) sea salt 1/4 -1/2 tsp Pepper 1/2 tsp Allspice 1/4 tsp Garlic powder 1/4 - 1/2 tsp Chipotle chili pepper (spicy preference) 1 Pork Tenderloin Roast (approx. 1.5 lbs) 1 Tbsp Coconut or Avocado oil 2 Tbsp raw Honey (if not on candida detox) 1 Tbsp fresh Garlic, minced 15 Minute Cranberry Sauce Homemade Applesauce |
Preheat oven to 350 degrees F.
Combine all spices in a small bowl. Evenly coat roast with oil. Rub roast evenly with spice mixture. Let sit for 15 minutes. Heat a spoonful of coconut or avocado oil in large pan. Place roast in pan (if it doesn't sizzle immediately, the oil is not hot enough). Brown for a few minutes on each side (this will seal in moisture and give it a nice color). Place in roasting pan or glass dish.
Combine honey and fresh garlic in a small bowl. With a basting brush, coat browned roast evenly on all sides. (If you are on a Candida Detox, this step can be omitted.)
Roast your tenderloin in the oven for 20-25 minutes or until thermometer reaches 165 degrees F. Remove from oven and cover loosely with foil for 10 minutes. Place on cutting board and slice into 1/2 inch slices.
Topping Options:
15 Minute Cranberry Sauce
Homemade Applesauce - NOT good for Candida Detox ; Please wait until you're cleared to eat apples :)
*This recipe is GREAT without sauce too!
Add Cauliflower Mashed Potatoes and Crispy Brussels Sprouts to make a yummy and complete meal that is sure to be a hit!!!
Combine all spices in a small bowl. Evenly coat roast with oil. Rub roast evenly with spice mixture. Let sit for 15 minutes. Heat a spoonful of coconut or avocado oil in large pan. Place roast in pan (if it doesn't sizzle immediately, the oil is not hot enough). Brown for a few minutes on each side (this will seal in moisture and give it a nice color). Place in roasting pan or glass dish.
Combine honey and fresh garlic in a small bowl. With a basting brush, coat browned roast evenly on all sides. (If you are on a Candida Detox, this step can be omitted.)
Roast your tenderloin in the oven for 20-25 minutes or until thermometer reaches 165 degrees F. Remove from oven and cover loosely with foil for 10 minutes. Place on cutting board and slice into 1/2 inch slices.
Topping Options:
15 Minute Cranberry Sauce
Homemade Applesauce - NOT good for Candida Detox ; Please wait until you're cleared to eat apples :)
*This recipe is GREAT without sauce too!
Add Cauliflower Mashed Potatoes and Crispy Brussels Sprouts to make a yummy and complete meal that is sure to be a hit!!!
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!
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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
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.
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.
These fish tacos are loaded with live enzymes, omega-3 fatty acids, vitamin K & so much more, keeping your mind sharp & metabolism increasing! Wild-caught cod works well with this recipe, but any mild, wild-caught fish could work.
Learn more about the safest types of fish to consume in your area: www.seafoodwatch.org.
CITRUS SLAW:
2 Tbsp Fresh squeezed lemon or lime juice
1 Tbsp Raw honey
2 Tbsp Red onions, diced
1 Tbsp Jalapeno, diced
1 Tbsp Extra-virgin olive oil
2 cups Cabbage, shredded
2 Tbsp Fresh cilantro, finely chopped
TACO FILLING:
1 lb. Wild-caught cod, skinless & boneless
1/2 tsp Himalayan (pink) sea salt
1/2 tsp Ground cumin
1/2 tsp Chili powder
1 tsp Organic coconut oil
1 head Napa cabbage, shredded
Garnish: lime and avocado
Learn more about the safest types of fish to consume in your area: www.seafoodwatch.org.
CITRUS SLAW:
2 Tbsp Fresh squeezed lemon or lime juice
1 Tbsp Raw honey
2 Tbsp Red onions, diced
1 Tbsp Jalapeno, diced
1 Tbsp Extra-virgin olive oil
2 cups Cabbage, shredded
2 Tbsp Fresh cilantro, finely chopped
TACO FILLING:
1 lb. Wild-caught cod, skinless & boneless
1/2 tsp Himalayan (pink) sea salt
1/2 tsp Ground cumin
1/2 tsp Chili powder
1 tsp Organic coconut oil
1 head Napa cabbage, shredded
Garnish: lime and avocado
INSTRUCTIONS:
Prepare the citrus slaw: In a large bowl, whisk together the lemon or lime juice, honey, onions, jalapeño, and coconut oil. ADD the cabbage and cilantro and toss well to coat. For best flavor, allow slaw to marinade for 1 - 2 hours before serving.
Prepare the taco filling: Cut the cod into 1 inch chunks and place them in a large bowl. Season with salt, cumin, and chili powder and toss well to coat.
Melt the coconut oil in a large skillet over medium heat. Add the seasoned cod and sauté’ until fish begins to flake and is thoroughly cooked, about 8 -10 minutes.
Use a slotted spoon to transfer to lettuce leaves. Top with slaw and garnish with avocado and lime.
SERVE IMMEDIATELY and EnJOY!!!
Prepare the citrus slaw: In a large bowl, whisk together the lemon or lime juice, honey, onions, jalapeño, and coconut oil. ADD the cabbage and cilantro and toss well to coat. For best flavor, allow slaw to marinade for 1 - 2 hours before serving.
Prepare the taco filling: Cut the cod into 1 inch chunks and place them in a large bowl. Season with salt, cumin, and chili powder and toss well to coat.
Melt the coconut oil in a large skillet over medium heat. Add the seasoned cod and sauté’ until fish begins to flake and is thoroughly cooked, about 8 -10 minutes.
Use a slotted spoon to transfer to lettuce leaves. Top with slaw and garnish with avocado and lime.
SERVE IMMEDIATELY and EnJOY!!!
RECIPE CREDIT: Everyday Detox by Megan Gilmore
 | INGREDIENTS: 1 stick Grass-fed butter Juice of 2 lemons (less if you're not a "tart" fan) Caper berries, brined in salt or olive oil (no vinegar in ingredient list) Sea salt (pink = himalayan) Garlic powder Organic chicken breasts or thighs |
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!!
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!!
NOTE: This recipe makes a LARGE, party-size salad. It's ideal for large dinner parties, potlucks & weekend road trips! Reduce amounts to make a smaller salad.
THE SALAD:
Equal Parts:
Shredded red cabbage
Shredded green cabbage
Shredded carrots
Shredded broccoli (slaw)
Shredded kale
Shredded brussel sprouts
Other Salad Ingredients:
Green onions, sliced
Sliced almonds, raw
Pumpkin seeds (pepitas), raw
Roasted organic chicken, chopped or torn
THE DRESSING:
2/3 cup extra virgin olive oil
1/2 cup raw apple cider vinegar
1/4 cup teriyaki coconut aminos
1/4 tsp garlic powder
1/4 tsp sea salt
Pepper, to taste
Liquid stevia (a few drops), to taste - can use maple syrup or raw, local honey when not on a strict sugar fast
Equal Parts:
Shredded red cabbage
Shredded green cabbage
Shredded carrots
Shredded broccoli (slaw)
Shredded kale
Shredded brussel sprouts
Other Salad Ingredients:
Green onions, sliced
Sliced almonds, raw
Pumpkin seeds (pepitas), raw
Roasted organic chicken, chopped or torn
THE DRESSING:
2/3 cup extra virgin olive oil
1/2 cup raw apple cider vinegar
1/4 cup teriyaki coconut aminos
1/4 tsp garlic powder
1/4 tsp sea salt
Pepper, to taste
Liquid stevia (a few drops), to taste - can use maple syrup or raw, local honey when not on a strict sugar fast
Combine everything in a big bowl & toss!
EnJOY!!!
If I don't use all of my roasted chicken to make soup when I make CHICKEN BROTH or CHICKEN SOUP, then I freeze the chopped/shredded chicken and use it to make quick meals like this salad or another batch of soup in the future! Little tricks like this keep life simple & keep you prepared for fast, healthy meals & last minute dishes for parties & potlucks :)
EnJOY!!!
If I don't use all of my roasted chicken to make soup when I make CHICKEN BROTH or CHICKEN SOUP, then I freeze the chopped/shredded chicken and use it to make quick meals like this salad or another batch of soup in the future! Little tricks like this keep life simple & keep you prepared for fast, healthy meals & last minute dishes for parties & potlucks :)
INGREDIENTS:
Chicken pieces, cooked and chopped (I use chicken reserved from CHICKEN BROTH
1 sm. onion
2 Cloves garlic minced
4 cups CHICKEN BROTH (or 1 32 oz. carton of organic chicken broth
4-6 Fresh tomatoes, chopped or 2 cans (14 oz.) Stewed tomatoes, chopped
1 cup Salsa
½ cup Cilantro, finely chopped
1 Bell pepper, chopped (any color or combo)
1 Zucchini, chopped
1 can Beans (optional)
1 Tbsp Cumin
Dash of cayenne pepper to taste, (be careful)
Chicken pieces, cooked and chopped (I use chicken reserved from CHICKEN BROTH
1 sm. onion
2 Cloves garlic minced
4 cups CHICKEN BROTH (or 1 32 oz. carton of organic chicken broth
4-6 Fresh tomatoes, chopped or 2 cans (14 oz.) Stewed tomatoes, chopped
1 cup Salsa
½ cup Cilantro, finely chopped
1 Bell pepper, chopped (any color or combo)
1 Zucchini, chopped
1 can Beans (optional)
1 Tbsp Cumin
Dash of cayenne pepper to taste, (be careful)
In large pot, sauté onions in avocado oil until they become translucent. Add garlic toward the end, being careful not to brown. Add all remaining ingredients EXCEPT chicken, cover, bring to boil, and simmer about 30 min on low. Add chicken and simmer another 10-15 min. Salt and pepper to taste. Garnish with Avocado.
This soup is DEFINITELY good for your soul!!!
This soup is DEFINITELY good for your soul!!!
This YUMMMM-mazing recipe is from my dear friend, Careen Lewis. She blessed me with a batch (Lord, bless those hands!) and shared her recipe. Now we ALL get the honor of sharing in this savory goodness!! THANK YOU Lord for friends who share their recipes freely to help others get healthy to serve you better!! If you have a gluten-free, dairy-free, Candida-Detox-friendly recipe to share (with photos), please CONTACT US and I am happy to credit you appropriately..OR name the recipe after you! ;)
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BASIC CHICKEN BROTH:
1 Whole Organic Chicken w/ organs
4-5 Carrots w leaves
4-5 Celery stalks w leaves
1 handful Fresh parsley sprigs
1 small White or yellow onion, quartered
Sea salt, to taste
Purified water to fill
Place your chicken in a large crock pot or large stock pot on the stove and stuff all other ingredients in and around the chicken, breaking the carrots and celery in half, as necessary. Heavily salt your mixture and add water to fill ALMOST all the way to the lid. Cook on low for 6-12 hours total. After 4-5 hours, remove chicken (carefully) to remove the meat from the carcass (meat should easily fall off the bone). Save the meat to make chicken soup (see below) OR another recipe that calls for delicious, moist chicken (if you can control yourself from eating half of it while you clean the chicken!). The chicken will freeze well in a freezer bag, if necessary. Place the chicken carcass back into your pot and continue cooking on low another 2+ hours.
After desired cooking time, place a LARGE bowl (ideally one w a pour spout) in the sink and top w a colander lined with a nut bag or doubled up cheesecloth. Pour the contents of your pot into the colander to strain into the bowl. Use immediately or jar it up for later. My bowls do not have a pour spout, so I use a glass measuring cup with a pour spout to transfer my broth into jars for storing.
*This broth freezes very well and is nice to have on hand for other recipes that call for chicken broth like rice, quinoa and other chicken broth based soups. Freeze in gallon freezer bags and freeze flat for easy thawing.
FOR BADA-BAM! CHICKEN BROTH:
1 small bulb Garlic, minced (please do not buy pre-minced, preserved garlic)
1 medium White or yellow onion, chopped
Avocado or Olive Oil
1.5 tsp Dried dill (more if fresh)
Sea salt, to taste
Optional: add additional herbs like rosemary or those of your choice. The dill and rosemary mixture was JUST AS GOOD as the straight dill!)
Saute' all of the above ingredients together and add to your mixture after you've removed the meat from your chicken carcass. Let this cook for AT LEAST 1 more hour, but I prefer quite a few more hours, or even overnight (if time allows) for deeper flavor. Salt, to taste.
After desired cooking time, place a LARGE bowl (ideally one w a pour spout) in the sink and top w a colander lined with a nut bag or doubled up cheesecloth. Pour the contents of your pot into the colander to strain into the bowl. Serve immediately or jar it up for later. My bowls do not have a pour spout, so I use a glass measuring cup with a pour spout to transfer my broth into jars for storing.
FOR MISS CAREEN'S CHICKEN SOUP:
Avocado Oil
1 small bulb Garlic, minced (please do not buy pre-minced, preserved garlic)
1 medium White or yellow onion, chopped
Homemade Basic Chicken Broth (see above)
Carrots, sliced or chopped
Celery, chopped (optional)
1.5 tsp Dried dill (more if fresh)
1 handful Fresh parsley sprigs
2 cups Cooked chicken (from the carcass - see above)
Sea salt
Optional: 1-2 cups cooked GF pasta or cooked brown/wild rice
Begin by sauteing the onions in avocado oil to soften or until they become translucent, adding the minced garlic about a minute before onions are done (add sea salt while cooking).
Add BASIC CHICKEN BROTH (see above).
Add dill (herbs), chopped carrots and parsley. Bring to a boil then simmer 45 minutes or until veggies are soft to your liking for chicken soup. Add more sea salt to taste. Remove parsley sprigs with tongs or a slotted spoon.
For Chicken noodle soup or Chicken wild rice soup, add COOKED gluten-free pasta or COOKED rice to the mixture right before you are ready to serve it. DO NOT add un-cooked rice or pasta as it will soak up all your liquid and leave you with a super thick "stew". Be prepared to use more broth for either of these soups as there will still be SOME liquid absorption from the noodles/rice.
ADD A WARM FIRE, RAINY DAY, SICK DAY OR COOL WINTER DAY & ENJOY!!
After desired cooking time, place a LARGE bowl (ideally one w a pour spout) in the sink and top w a colander lined with a nut bag or doubled up cheesecloth. Pour the contents of your pot into the colander to strain into the bowl. Use immediately or jar it up for later. My bowls do not have a pour spout, so I use a glass measuring cup with a pour spout to transfer my broth into jars for storing.
*This broth freezes very well and is nice to have on hand for other recipes that call for chicken broth like rice, quinoa and other chicken broth based soups. Freeze in gallon freezer bags and freeze flat for easy thawing.
FOR BADA-BAM! CHICKEN BROTH:
1 small bulb Garlic, minced (please do not buy pre-minced, preserved garlic)
1 medium White or yellow onion, chopped
Avocado or Olive Oil
1.5 tsp Dried dill (more if fresh)
Sea salt, to taste
Optional: add additional herbs like rosemary or those of your choice. The dill and rosemary mixture was JUST AS GOOD as the straight dill!)
Saute' all of the above ingredients together and add to your mixture after you've removed the meat from your chicken carcass. Let this cook for AT LEAST 1 more hour, but I prefer quite a few more hours, or even overnight (if time allows) for deeper flavor. Salt, to taste.
After desired cooking time, place a LARGE bowl (ideally one w a pour spout) in the sink and top w a colander lined with a nut bag or doubled up cheesecloth. Pour the contents of your pot into the colander to strain into the bowl. Serve immediately or jar it up for later. My bowls do not have a pour spout, so I use a glass measuring cup with a pour spout to transfer my broth into jars for storing.
FOR MISS CAREEN'S CHICKEN SOUP:
Avocado Oil
1 small bulb Garlic, minced (please do not buy pre-minced, preserved garlic)
1 medium White or yellow onion, chopped
Homemade Basic Chicken Broth (see above)
Carrots, sliced or chopped
Celery, chopped (optional)
1.5 tsp Dried dill (more if fresh)
1 handful Fresh parsley sprigs
2 cups Cooked chicken (from the carcass - see above)
Sea salt
Optional: 1-2 cups cooked GF pasta or cooked brown/wild rice
Begin by sauteing the onions in avocado oil to soften or until they become translucent, adding the minced garlic about a minute before onions are done (add sea salt while cooking).
Add BASIC CHICKEN BROTH (see above).
Add dill (herbs), chopped carrots and parsley. Bring to a boil then simmer 45 minutes or until veggies are soft to your liking for chicken soup. Add more sea salt to taste. Remove parsley sprigs with tongs or a slotted spoon.
For Chicken noodle soup or Chicken wild rice soup, add COOKED gluten-free pasta or COOKED rice to the mixture right before you are ready to serve it. DO NOT add un-cooked rice or pasta as it will soak up all your liquid and leave you with a super thick "stew". Be prepared to use more broth for either of these soups as there will still be SOME liquid absorption from the noodles/rice.
ADD A WARM FIRE, RAINY DAY, SICK DAY OR COOL WINTER DAY & ENJOY!!
A HEALTHY ON-THE-GO LUNCH IDEA!
You're busy. I'm busy. But we don't have to sacrifice our health just to meet the demands of the day. After all, WE HAVE DAILY NEEDS to function as God intended us to. We are SIMPLY TOO BUSY if we cannot feed our Spirit, soul AND body even the basics ;)
The wild caught smoked salmon in these wraps is a great source of anti-inflammatory, omega-3 fatty acids which assist our body to heal, maintain strength, build healthy cell walls to protect us against infection and other "invaders", and keep our brain & central nervous system functioning up to par! The Nori Sheets are a great source of nutritional iodine (AKA: THYROID FOOD!) which keeps our energy and metabolism up, keeps our digestive system breaking down food and waste, keeps our menstrual and daily sleep cycles on track, and keeps our hair, skin and nails strong and perrrty ;)
I find my wild caught smoked salmon at Costco :) The core ingredients for these wraps (smoked salmon and nori sheets) don’t go bad easily, so they are easy to have on hand! You can use a sushi roller to roll your wrap tightly, but you don’t have to. A loosely wrapped roll tastes just as Yum!
You're busy. I'm busy. But we don't have to sacrifice our health just to meet the demands of the day. After all, WE HAVE DAILY NEEDS to function as God intended us to. We are SIMPLY TOO BUSY if we cannot feed our Spirit, soul AND body even the basics ;)
The wild caught smoked salmon in these wraps is a great source of anti-inflammatory, omega-3 fatty acids which assist our body to heal, maintain strength, build healthy cell walls to protect us against infection and other "invaders", and keep our brain & central nervous system functioning up to par! The Nori Sheets are a great source of nutritional iodine (AKA: THYROID FOOD!) which keeps our energy and metabolism up, keeps our digestive system breaking down food and waste, keeps our menstrual and daily sleep cycles on track, and keeps our hair, skin and nails strong and perrrty ;)
I find my wild caught smoked salmon at Costco :) The core ingredients for these wraps (smoked salmon and nori sheets) don’t go bad easily, so they are easy to have on hand! You can use a sushi roller to roll your wrap tightly, but you don’t have to. A loosely wrapped roll tastes just as Yum!
 |  |
INGREDIENTS:
Nori wraps
Wild Caught Smoked Salmon
Cucumber, julienne
Avocado, sliced
Fresh basil
Coconut aminos for dipping
Other quick filling ideas: tuna, shrimp, lobster, macadamia nuts, mango, pesto, fresh herbs, carrots, scallions, jicama, wasabi, bell pepper
Align your ingredients on your Nori paper as seen in the photo above (borrowed from the website below) and roll into a wrap. Enjoy!!
CLICK HERE FOR ORIGINAL RECIPE & WEBSITE
Nori wraps
Wild Caught Smoked Salmon
Cucumber, julienne
Avocado, sliced
Fresh basil
Coconut aminos for dipping
Other quick filling ideas: tuna, shrimp, lobster, macadamia nuts, mango, pesto, fresh herbs, carrots, scallions, jicama, wasabi, bell pepper
Align your ingredients on your Nori paper as seen in the photo above (borrowed from the website below) and roll into a wrap. Enjoy!!
CLICK HERE FOR ORIGINAL RECIPE & WEBSITE
NOTE: THIS IS NOT A RECIPE FOR SOMEONE IN THE 1ST FEW MONTHS OF A CANDIDA DETOX DUE TO THE VINEGAR IN THE CAPER BRINE. IF you can find capers without white vinegar then you could make this while on a Candida Detox (RAW apple cider vinegar would be ok). OTHERWISE, wait AT LEAST 6 months to make this OR make the recipe with olives (in a non-vinegar brine - read the label) in place of the capers...or ditch the capers all together.
INGREDIENTS:
Frozen grass-fed chuck roast, partially defrosted
Extra Virgin Olive Oil (EVOO)
Fresh cracked pepper
Himalayan sea salt
Fresh lemon wedges
Caper berries (preservative-free)
1/4 cup red onion, diced
Fresh arugula
Frozen grass-fed chuck roast, partially defrosted
Extra Virgin Olive Oil (EVOO)
Fresh cracked pepper
Himalayan sea salt
Fresh lemon wedges
Caper berries (preservative-free)
1/4 cup red onion, diced
Fresh arugula
Shave very thin slices off of your half frozen chuck roast and place your slices on a large plate, only 1 layer thick. Partially defrosting a frozen chuck roast is essential to being able to slice the beef super thin...which is what makes carpaccio...CARPACCIO! A fresh, raw roast will NOT slice properly, nor will a frozen solid roast.
Drizzle the carpaccio slices with olive oil, caper berries, fresh cracked pepper, sea salt, and a drizzle of fresh lemon juice. Be sure not to get any caper juice on the carpaccio if you are on a Candida Detox, as the brine contains a lot of white vinegar. Pile some arugula and diced red onion on in a creative fashion to make a presentable appetizer to serve.
Drizzle the carpaccio slices with olive oil, caper berries, fresh cracked pepper, sea salt, and a drizzle of fresh lemon juice. Be sure not to get any caper juice on the carpaccio if you are on a Candida Detox, as the brine contains a lot of white vinegar. Pile some arugula and diced red onion on in a creative fashion to make a presentable appetizer to serve.
 | 4 wild caught Ahi Tuna, Yellowtail, salmon, swordfish, Mahi Mahi, etc steaks 1 cup finely chopped almonds or walnuts (or choose your own blend of raw nuts) Sea salt and pepper Garlic powder Optional: fresh lemon juice Optional: Egg |
Preheat oven to 400.
Place fish in baking pan and sprinkle both sides with garlic, salt and pepper to taste. Then heavily coat each piece with your “almond-crumbs,” pouring any remaining crumbs between your pieces of fish. Dust everything with additional sea salt and pepper. You have the option to dip your fish in raw scrambled egg first, then dip into your “nut breading” to create a different crust texture. Bake 15-20 min depending upon thickness of fish and how well-done you prefer your fish. The juiciest preparation will flake easily and be very juicy.
I love to cook my fish in waterseal cookware (large pan with a lid on the stovetop). Add seasoned and breaded fish to cold pan, THEN turn heat on to medium, cover with lid, and let cook for 8-12min. Set a timer…It doesn’t take long. Your crust will be less crispy this way, but your fish juicier
Drizzle each piece with fresh lemon juice, and serve over fresh greens, wilted greens, cauliflower mashed potatoes, cooked sprouted or brown rice, or with any veggie side dish. Zach and I love any fish over sprouted wild rice (seasoned w coconut oil, sea salt, garlic) and CRISPY SALTY KALE or SWEET POTATO STEAK FRIES as a side. Make it a goal to get in 2-3 handfuls of veggies with your dinners (and you’ll poop better!!).
NOTE: Substitute other raw nuts or combine nuts for different flavors. Pistacchio with almond is yummy (NOTE: peanuts & pistacchios are not allowed on a Candida Detox Diet because of their mold content)
Place fish in baking pan and sprinkle both sides with garlic, salt and pepper to taste. Then heavily coat each piece with your “almond-crumbs,” pouring any remaining crumbs between your pieces of fish. Dust everything with additional sea salt and pepper. You have the option to dip your fish in raw scrambled egg first, then dip into your “nut breading” to create a different crust texture. Bake 15-20 min depending upon thickness of fish and how well-done you prefer your fish. The juiciest preparation will flake easily and be very juicy.
I love to cook my fish in waterseal cookware (large pan with a lid on the stovetop). Add seasoned and breaded fish to cold pan, THEN turn heat on to medium, cover with lid, and let cook for 8-12min. Set a timer…It doesn’t take long. Your crust will be less crispy this way, but your fish juicier
Drizzle each piece with fresh lemon juice, and serve over fresh greens, wilted greens, cauliflower mashed potatoes, cooked sprouted or brown rice, or with any veggie side dish. Zach and I love any fish over sprouted wild rice (seasoned w coconut oil, sea salt, garlic) and CRISPY SALTY KALE or SWEET POTATO STEAK FRIES as a side. Make it a goal to get in 2-3 handfuls of veggies with your dinners (and you’ll poop better!!).
NOTE: Substitute other raw nuts or combine nuts for different flavors. Pistacchio with almond is yummy (NOTE: peanuts & pistacchios are not allowed on a Candida Detox Diet because of their mold content)
| 2 large or 3 small Butternut squash 1/2 can full fat coconut milk 1.5 cups gluten-free chicken broth 1- “1/4-inch-thick” slice of yellow onion 2 tsp Celtic sea salt (saltier than pink/ Himalayan) 1-2 inch piece fresh ginger (peeled) 2-4 garlic cloves 1 tsp nutmeg 15 basil leaves Optional: 2-4 spoonfuls coconut oil (for added nutrition; I add coconut oil to anything I can) GARNISH (optional): Pine nuts or pumpkin seeds Olive Oil Cinnamon |
4 OPTIONS FOR THE SQUASH:
1. RAW: healthiest & fastest option. Buy peeled, organic butternut squash (fresh or frozen) OR cut the peeling off of your fresh, whole butternut squash. I use all of the seeds and squash meat in my soup. Maximize the nutrition :)
2. STOVETOP: Cut butternut squash in half and cook in a pan with lid, open side down, covering the bottom of the pan with water. Cook 10-15 min or until tender. Less cooking is better for nutritional value.
3. BAKE: You can also bake your squash at 400 open side down in a pan with 1/4 inch of water for approx. 25min.
4. CROCK POT: Halve your squash and place open side down in the CROCK POT with 1 inch of water, 4 hours max, on low. It's ok to have 2 layers of squash in your crock.
Scoop your cooked squash, seeds and all, out of the shells OR simply add your raw squash meat to a high power blender with all the other ingredients. Blend on high until you have a smoothe consistency. If you have a Vitamix, continue blending until your soup is hot. If you don’t have a blender that can “cook” your soup, simply pour the soup puree into a pot after blending and heat to desired temperature. Again, only cook as much as is necessary, but learn to cook less and preserve the nutritional value of your foods.
GARNISH:
Drizzle tiny bit of olive oil in a glass pan or cookie sheet. Add pine nuts/pumpkin seeds and toss in oil. Sprinkle with cinnamon and toss around in oil again. Bake/toast until browned or slightly crisp, about 15-20 min. Get this started while you make the soup. It will finish about the same time.
Garnish with toasted pine nuts or pumpkin seeds (fresh basil leaves optional) and serve!
Yummy Yum!
1. RAW: healthiest & fastest option. Buy peeled, organic butternut squash (fresh or frozen) OR cut the peeling off of your fresh, whole butternut squash. I use all of the seeds and squash meat in my soup. Maximize the nutrition :)
2. STOVETOP: Cut butternut squash in half and cook in a pan with lid, open side down, covering the bottom of the pan with water. Cook 10-15 min or until tender. Less cooking is better for nutritional value.
3. BAKE: You can also bake your squash at 400 open side down in a pan with 1/4 inch of water for approx. 25min.
4. CROCK POT: Halve your squash and place open side down in the CROCK POT with 1 inch of water, 4 hours max, on low. It's ok to have 2 layers of squash in your crock.
Scoop your cooked squash, seeds and all, out of the shells OR simply add your raw squash meat to a high power blender with all the other ingredients. Blend on high until you have a smoothe consistency. If you have a Vitamix, continue blending until your soup is hot. If you don’t have a blender that can “cook” your soup, simply pour the soup puree into a pot after blending and heat to desired temperature. Again, only cook as much as is necessary, but learn to cook less and preserve the nutritional value of your foods.
GARNISH:
Drizzle tiny bit of olive oil in a glass pan or cookie sheet. Add pine nuts/pumpkin seeds and toss in oil. Sprinkle with cinnamon and toss around in oil again. Bake/toast until browned or slightly crisp, about 15-20 min. Get this started while you make the soup. It will finish about the same time.
Garnish with toasted pine nuts or pumpkin seeds (fresh basil leaves optional) and serve!
Yummy Yum!
INGREDIENTS:
Raw Chunky Marinara
4 Tbsp Extra Virgin Olive Oil
2 Tbsp fresh basil
2 tsp dried oregano
3-4 large garlic cloves
1/2 tsp celtic sea salt
dash black pepper
1 cup diced red bell pepper
1 cup sundried tomatoes
1 cup chopped or grape tomatoes
Optional: crushed red pepper or cayenne, to taste, for spicy sauce
Add ingredients in order listed to Vita-mix, Food Processor or blender, lightly puree (I leave it a bit chunky), and serve fresh (cold) over raw zucchini “noodles” or cooked spaghetti squash “noodles” for a Candida Detox-friendly spaghetti. You can also serve over rice, quinoa, gluten-free noodles, etc. Add a splash of water if the marinara is too thick for your liking.
You can get creative with pizzas, eggplant parmesan, tomato soup, etc. Add ground turkey or beef if you want a meat-sauce.
Caio bella
Raw Chunky Marinara
4 Tbsp Extra Virgin Olive Oil
2 Tbsp fresh basil
2 tsp dried oregano
3-4 large garlic cloves
1/2 tsp celtic sea salt
dash black pepper
1 cup diced red bell pepper
1 cup sundried tomatoes
1 cup chopped or grape tomatoes
Optional: crushed red pepper or cayenne, to taste, for spicy sauce
Add ingredients in order listed to Vita-mix, Food Processor or blender, lightly puree (I leave it a bit chunky), and serve fresh (cold) over raw zucchini “noodles” or cooked spaghetti squash “noodles” for a Candida Detox-friendly spaghetti. You can also serve over rice, quinoa, gluten-free noodles, etc. Add a splash of water if the marinara is too thick for your liking.
You can get creative with pizzas, eggplant parmesan, tomato soup, etc. Add ground turkey or beef if you want a meat-sauce.
Caio bella
Somehow, Zach and I made this recipe up last second with what we had in the pantry and fridge….and it worked!! LIKE….amazingly well!!
 | INGREDIENTS: Large, pork shoulder or rump roast 1 – 32oz box of gluten-free chicken stock Fresh pressed juice of 1/2 orange celtic sea salt white pepper 2 Tbsp oregano 2 Tbsp cumin 1 Tbsp chili powder 1 Tbsp garlic powder 2 tsp of paprika |
Place your roast in a large crock pot on low heat. Add all ingredients to crock pot, liquids first. I use coarse celtic sea salt and sprinkle enough to cover the top of all the meat. Then I lightly sprinkle the entire top of the meat and liquids with a dusting of white pepper. Last, sprinkle your roast with all the other spices, cover and let slow cook overnight or for at least 5-6 hours.
Enjoy with tacos, burritos, taco/fiesta salads, as a main dish, etc. It will melt in yo mouth Amiga!!!
I love this over a bed of greens or shredded cabbage, rice (optional), pinto or black beans, heaps of chopped cilantro, fresh diced white onion, pico de gallo/salsa, and extra HOLY GUACAMOLE!! We topped ours additionally with Annie’s 505 Green Chile sauce.
Candida peeps: No rice or tacos shells. Beans are allowed. Eat as main dish or on top of taco salad, etc. You don’t have to worry about the orange juice in the marinade because you aren’t drinking the marinade and it’s such small amount compared to the size of the roast and the portion you will eat
Enjoy with tacos, burritos, taco/fiesta salads, as a main dish, etc. It will melt in yo mouth Amiga!!!
I love this over a bed of greens or shredded cabbage, rice (optional), pinto or black beans, heaps of chopped cilantro, fresh diced white onion, pico de gallo/salsa, and extra HOLY GUACAMOLE!! We topped ours additionally with Annie’s 505 Green Chile sauce.
Candida peeps: No rice or tacos shells. Beans are allowed. Eat as main dish or on top of taco salad, etc. You don’t have to worry about the orange juice in the marinade because you aren’t drinking the marinade and it’s such small amount compared to the size of the roast and the portion you will eat
* All recipes are GRAIN FREE
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