 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!
0 Comments
  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!  *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 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!  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. 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.
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.
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)
Raw nuts & seeds of choice (no peanuts or pistacchios if on Candida Detox) Lily's sugar-free dark chocolate chips Coconut flakes, unsweetened
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.
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.
If using Coconut Cream: Open the can of coconut cream. Scoop the coconut cream off the top of the can and add it to a large bowl, leaving the coconut water in the can.
*Add a few Tablespoons of the coconut water into the cream to thin your recipe for use as a dressing. Blend with a hand mixer until smooth. Save leftover coconut water as you may need it to thin a little more after refrigerating, depending on your desired thickness. Fold all ingredients into your base (coconut cream, mayo or yogurt). For a thinner dressing vs. ranch dip, add a small amount of water, as needed, to find the consistency you like. Stir until blended and refrigerate for at least 30 minutes. Note: Trader Joe's Coconut Cream does not work for this recipe. ENJOY! NOTE: These can be made Candida-Detox safe by using liquid stevia as your sweetener for the bars, as well as the topping. See option below under "Ingredients". They may not stick together QUITE as well as with honey, but they are still delish, filling and energizing! These hold me over and wake my brain up for a few hours! However, it is a LOT of nuts. Most people do not digest nuts perfectly because of the high fat and protein content. If you have Candida overgrowth, then you know your digestive system is STRESSED OUT and weak at the moment. No way around that. You likely need a full spectrum enzyme such a my PROACTAZYME or PROTEASE PLUS if you notice constipation after eating these. Another option is to eat some RAW sauerkraut or drink a little bit of diluted RAW apple cider vinegar to help you digest anytime you feel bloated or constipated. ;)
MAKE YOUR BARS FIRST:
Add all nuts, seeds and almond butter to a food processor and process for approximately 10-20 seconds depending on how chunky or fine you want it. In a small sauce pan, heat coconut oil on low until just melted then add honey (or liquid stevia to taste) and vanilla extract and mix together until well blended. In a large bowl, add the nut mixture and coconut oil/honey mixture together and mix together until well blended. Put the mixture in an 8 x 8 glass baking dish (lined with parchment paper). Then place in the freezer for 15-30 minutes before adding your topping. MAKE YOUR TOPPING: Mix the coconut oil (melted/liquid), cacao and liquid Stevia, to taste, and stir until well combined. PUT IT ALL TOGETHER: Pour the chocolate topping over the chilled bars and VERY QUICKLY spread in a thin layer. Put bars in refrigerator for approximately 15 - 30 minutes to allow the chocolate topping to completely harden. Cut using a large knife or clever to press instead of cutting. Store in the refrigerator or freezer because the coconut oil will become softened at room temperature. If you pack them for a to-go snack... be sure to pack them with an ice pack. Careful! Careen told me she had to slap her own hand away these were so good!! You prolly won't have any leftovers...so just go ahead and make a double batch of these guilt-less, delicious happy patties!!! Protein, veggies, salt...and SIMPLE... YES MA'AM!!! I'm in!!
INGREDIENTS: 4 cups Shredded zucchini 2-3 Tbsp Coconut flour 2 large Eggs, lightly beaten 1/3 cup Sliced scallions (green and white parts) 1/4 tsp Sea salt 1/8 tsp Pepper 1-2 Tbsp Parmesan cheese (Optional - only if you can tolerate dairy) Coconut oil Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands and a paper towel, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl. Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Liberally coat the bottom of a large sauté pan with coconut oil and place it over medium-high heat. Line a plate with paper towels. Once the oil is hot, scoop a 3-Tablespoon mound of the zucchini mixture into the pan, pressing lightly into "fritters" and spacing them at least 2 inches apart. Cook your happy patties for 2 to 3 minutes, flip once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate. Salt to taste. Repeat the scooping and cooking process with the remaining zucchini mixture. Serve the zucchini fritters immediately and enjoy! These reheat well in a toaster oven. Be creative and top with a salsa verde, pico de gallo, guacamole or homemade aioli!
HERE IS THE ORIGINAL RECIPE WE ADAPTED THIS ONE FROM :)
A HEALTHY ON-THE-GO LUNCH IDEA! You're busy. I'm busy. But we don't have to sacrifice our health just to meet the demands of the day. After all, WE HAVE DAILY NEEDS to function as God intended us to. We are SIMPLY TOO BUSY if we cannot feed our Spirit, soul AND body even the basics ;) The wild caught smoked salmon in these wraps is a great source of anti-inflammatory, omega-3 fatty acids which assist our body to heal, maintain strength, build healthy cell walls to protect us against infection and other "invaders", and keep our brain & central nervous system functioning up to par! The Nori Sheets are a great source of nutritional iodine (AKA: THYROID FOOD!) which keeps our energy and metabolism up, keeps our digestive system breaking down food and waste, keeps our menstrual and daily sleep cycles on track, and keeps our hair, skin and nails strong and perrrty ;) I find my wild caught smoked salmon at Costco :) The core ingredients for these wraps (smoked salmon and nori sheets) don’t go bad easily, so they are easy to have on hand! You can use a sushi roller to roll your wrap tightly, but you don’t have to. A loosely wrapped roll tastes just as Yum!
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 WARNING: THESE ARE NOT SAFE FOR A CANDIDA DETOX DIET. YOUR BODY MUST BE CLEAR TO EAT DATES/TOLERATE HIGHER SUGAR CONTENT BEFORE INCORPORATING THIS INTO YOUR DIET OR YOU WILL GO BACKWARDS, BOWELS WILL SLOW DOWN, AND YOU COULD LOSE PROGRESS. USE DISCERNMENT OR MAKE SURE I HAVE CLEARED YOU FIRST ...FOR THE AVERAGE PERSON, THESE ARE ALLOWED AT THE 3 OR 4 MONTH MARK :)
INGREDIENTS: 10 Medjool dates 2 cups Unsweetened almond butter 2 Eggs 2 tsp Vanilla extract 2 Tbsp Water 2 droppers Liquid Stevia (optional) 1/4 tsp Sea salt 1/2 Tbsp Baking powder 1 cup Stevia sweetened chocolate chips (I buy Lily's brand from Vitacost.com) Add all ingredients (except chocolate chips) to a large food processor in the order listed above. THEN fold in your chocolate chips. Form batter into balls less than 1/4 cup each in size. The dough will be quite greasy because of the almond butter. Place on a baking sheet with parchment paper or reusable silicon baking mats. DO NOT FLATTEN your cookies. Bake for 9 minutes at 350 degrees. (Oven cooking times may vary– keep an eye on them to ensure your desired doneness – we like them soft in the middle!! num num!) Place cookies on cooling rack. Try not to eat the entire batch!! SELF CONTROL ... fruit of the Spirit! Galatians 5:22 But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness AND SELF CONTROL :) **Ask for a fresh filling of the Holy Spirit BEFORE you bake!! haha
Preheat oven to 300°F (150°C). Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the almond flour, baking soda, salt, and cinnamon. Add the oil, eggs, honey or stevia, and vanilla to the dry ingredients and stir until the batter is smooth. Using a silicon spatula, gently fold in the blueberries or raspberries just until they are evenly distributed throughout the batter. Divide the batter between the muffin cups.
Bake the muffins on the center rack for 30-35 minutes, rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin should come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and let cool completely. Store the muffins in an airtight container at room temperature for up to three days or freeze for up to three months. SERVE: "Butter" your muffins with Coconut oil for added flavor, moisture and nutrition!! NOTE: The more Coconut oil, the stronger your immune system, the happier your hormones, the healthier your skin, the greater your energy and the better protection against disease, free radical & sun damage!! You could also experiment subbing out a fraction of your flour with protein powder such as hemp protein powder or plain egg white protein to make these even MORE of a complete meal. Enjoy this as a breakfast, snack, pre- or post-workout drink or meal replacement.
1 1/2 cups water or unsweetened almond milk 1 Tbsp raw cacao powder 2 handful mixed leafy greens 2 Tbsp raw coconut or MCT oil 1/2 large avocado A few spoonfuls of almond butter 1 scoop Nature's Sunshine Collagen Powder Liquid vanilla stevia, monkfruit, or Swerve, to taste 1 cup ice Optional: 1 Tbsp Organic Extra Virgin Olive Oil (to get some SCT oils in) Optional: Banana (if Dr. Jana has approved it for YOUR Candida Detox or modified Keto Diet) Add all ingredients to high-power blender or food processor and serve chilled. This was my life-saver breakfast in the 1st trimester of my pregnancy when I suddenly could NOT stomach eggs anymore. The Cacao gave me energy. The sweet was a nice, cool change that went down easy and held me over for about 3 hours. And I got more than my daily requirement of minerals, good fats and folate in 1 smoothie! SCT: Short-chain triglycerides: essential to health; great for skin, hormones, gut and immune health; important fat for ketosis
5 RIPE Avocados, halved and “peeled”
1 bunch Cilantro, leaves only, chopped (my secret: just start chopping off the top of the cilantro bunch…a little stem won’t hurt; who has time to pick all the leaves off ??) Juice of 1 lemon 1 large Tomato, diced (or 2 small) …or use already made pico de gallo if you have some/want to (This could then replace the onion/jalapeno, as well) 1/2 – 3/4 cup Diced white (or yellow..or even red!) onion Sea salt, to taste (I coat the top of all the ingredients with thin layer of salt; use less if CELTIC sea salt…it’s SALTY!) White Pepper, to taste (slightly less than your amount of salt) Garlic powder, to taste …not garlic salt (it would work w fresh garlic, too. I LOVE garlic so I always use extra) Optional: Jalapeno, finely minced, to taste (we like spicy, so we grow our own jalapenos…they are HOT. we chop them really small & use them liberally…num num) Make your guac in the bowl you plan to serve it out of, and big enough to get in there and mix everything together I use a knife and fork to start slicing/chopping…and once everything is getting smaller and blending, then just mash with a fork. Zach and I like it chunky. Chill and serve with ORGANIC tortilla chips, veggie sticks (zucchini, carrots, cucumber, squash, celery, etc), plantain chips, GF crackers, etc. You can also use guac as a burger topping, sandwich spread, or as an add-in to a lettuce wrap. NOTE: For those on Candida Diet- you can have plantain chips (Trader Joes), kale chips, or veggie sticks for dipping in the beginning. No corn chips or sweet potato chips initially. It will feed the yeast in your body and set you back. Not worth it. But it’s temporary
Preheat oven to 450. Slice sweet potatoes to your liking….I prefer them to be about the thickness of your basic school notebook (slightly less than 1 cm…sorry, it’s all I could think of to describe it). REMEMBER: ANY SIZE WILL WORK. You can’t do it wrong. They’re YOUR tater fries!! And there are no tater police (or food police) here. Put the knife down. It’s gonna be ok Preheat oven to 450. Slice sweet potatoes to your liking….I prefer them to be about the thickness of your basic school notebook (slightly less than 1 cm…sorry, it’s all I could think of to describe it). REMEMBER: ANY SIZE WILL WORK. You can’t do it wrong. They’re YOUR tater fries!! And there are no tater police (or food police) here. Put the knife down. It’s gonna be ok! Plop a few spoons full (spoonfuls? …spoons full? hmmm. Well, you get the idea) of coconut oil on the bottom of an oven safe pan or cookie sheet. Ideally it has at least a slight edge instead of a perfectly flat cookie sheet to catch the oil as it melts. Next, lay your tater sliced in the oil, making sure each slice has oil under it. Then plop a little dallop of coconut oil on top of each tater slice …or paint with a cooking paintbrush or smear it on with your hands. Have fun!! Bake your taters about 25min or until soft (thicker takes longer; if in a hurry, slice THINNER). Be a Rebel!
I love them as is…maybe a little extra coconut oil. Simple. But you can sprinkle with sea salt and/or cinnamon, add butter, etc. You can even use these as a little round base to pile on other foodie goodies if you like. Let your creative juices flow. Or be simple like me. I got things to do! Enjoy!! What a great way to ingest 2-3 Tbsp of coconut oil in one meal. Some days it’s hard to get in the recommended 3-4 Tbsp/day for those who are in the process of overcoming Candida overgrowth. These are allowed after your 1st month on the Candida Clear protocol I wrote up for you. If you’re not on that plan, enjoy anytime! This recipe is SO EASY. You can easily transform it if you feel like getting more creative. I didn’t. I was hungry. It worked Personally, I love it for lazy dinner nights and a “salty” but healthy fix. I literally start drooling over it when it comes out of the oven, so I have to control myself so I don’t burn my tongue and fingers (again!). num num.
INGREDIENTS:
1 bunch of kale (any kind), coarsely chopped Expeller pressed coconut oil or Organic Extra Virgin Olive Oil (EVOO) Sea salt Preheat oven to 450. Add some oil to the bottom of an oven safe dish (glass baking pan, cookie sheet, etc). Coconut oil is best of you are on a Candida Clear Diet because of its many healing and anti-fungal properties. Add the chopped kale to the dish and add/drizzle more oil on top of kale. Toss the kale and oil with your hands to get each piece of kale “oily”. Bake, uncovered, for ~15min or until you see it browning slightly. For Crispier kale “chips”, stir/mix kale and bake a little longer. Sprinkle with sea salt and serve. *Use this same idea/preparation with thinly sliced sweet potatoes, carrots (whole, sliced, or chopped), zucchini, beets, or any firm veggies. **NOTE: Sweet potatoes are allowed after 1 month on Candida Clear Diet (unless I tell you otherwise). No beets on Candida Clear Diet until further notice (when the body is less sensitive to sugars). |
* All recipes are GRAIN FREE
Categories
All
|
RSS Feed
