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!!
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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 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 :) INGREDIENTS:
1 cup Unsweetened almond butter 3 cup Shredded unsweetened coconut 2/3 cup Cocoa or carob powder 2/3 cup Raw honey (liquid stevia, to taste, if on Candida Detox) 1 tsp Sea salt ½ tsp Vanilla extract (ideally alcohol-free) Mix all ingredients together. Press into 9x9 pan. Refrigerate until set; cut into bars/small squares and enjoy! These. things. are. heavenly! Exercise self-control!! ;) 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) 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 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!!
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. Don’t you love a fresh fruit pie?? Kids & those who aren’t looking for a “healthy recipe” have even raved about this one!! HAPPY HEALTHY BERRY COBBLER FILLING: 1 large bag Frozen mixed berries, Costco (or 6 granny smith apples, peeled after you have "graduated" from the 1st phase of Candida Detox) Optional: 1/2 cup Xylitol or Swerve (this doesn’t NEED sweetener in my opinion) Optional: 1/2 cup Chia seeds CRUMBLE: 1/4 cup Coconut oil 1.5 cups Pecans, finely chopped (other nuts would work too) 1 cup Coconut or almond (or other GF) flour 3/4 cup Hemp seed 1 Tbsp Cinnamon 1 tsp Nutmeg 1/2 cup Swerve (granulated) sweetener Preheat oven to 400. Fill large rectangular glass (pyrex) baking dish with your bag of berries or peeled and sliced apples. Lightly sprinkle the top of your fruit with your sweeeter (optional) and 1/2 cup chia seeds (optional), and mix. The chia seeds will give the filling a little more “gelatinous” texture, will soak up some of the liquid, and adds nutritional value to your recipe! Place your filling in the oven to start cooking the filling for ~15min while you prep the crumble. Next, add your coconut oil to a non-stick skillet. After it melts, add the chopped nuts. Blend these into the oil before adding the coconut or almond flour, then mix again. Add the hemp seed, cinnamon, nutmeg and swerve and make sure everything is mixed well. It should be barely moist. If you get the “crumble” too moist from too much coconut oil it will not bake/harden into a "crumble" properly. You can always add more dry ingredients OR more coconut oil to find that balance.
Get creative: I’ve made an apple-berry crumble with half chopped apples and half mixed berries. You could do this with almost any fruit. You can also vary the “crumble” ingredients. I’ve used different combinations of hemp seeds, coconut flour, chopped walnuts, sesame seeds, protein powders, and other grain-free flours, as well. I cannot have oats in my topping so this is my substitute and it is YUMMY!! I also want my recipes to be a complete meal (protein from nuts/seeds, good fats from butter/oil/nuts/seeds, and healthy carbohydrates from healthy flour and fruit with very little sugar)… so this is my healthy and whole food version of "pie", and I don't feel crashed OR gulity eating it for breakfast...or EVER for that matter!! Cheers! Check out my KETO WHIPPED CREAM recipe here! enJOY!!
OK, so if you EVER have a food hangover, are feeling sick in any way, have DETOX symptoms, are constipated, feel swollen, have allergies, have a headache, are bloated, or just plain low on energy....this is something to sip on daily...1-3x/day. Drink it room temperature or over ice but don't heat it up because you don't want to kill all the living enzymes and nutrients in it! INGREDIENTS: 2 cups purified water 1-3 Tbsp RAW apple cider vinegar (to taste; dilute for kids) 1-3 Tbsp fresh squeezed lemon juice OPTIONAL: 1-3 drops of (ingestible) lemon essential oil Pure maple syrup, raw honey, liquid vanilla stevia, or monkfruit to taste NOTE: DO NOT use just any essential oils orally that you purchase from a health food store. MANY oils/brands are NOT ingestible. YOU MUST know the manufacturer to know if your product is the purest quality & ingestible if you are going to add it to food/drinks. All Nature's Sunshine or Young Living essential oils meet this standard & can be purchased at wholesale cost through my ONLINE STORE. * If you do add essential oils to your lemonade, be sure to use a glass pitcher/cup for storing/drinking. Do not use a metal or plastic container. Optional: Replace water with 2 cups pau d' arco tea or use 1/2 tsp pau d' arco extract (+ 2 cups water) as your base for more anti-fungal/anti-viral potency & liver/blood cleansing power :) *Size this recipe up (increase ingredients, to taste) to make a whole pitcher or a concentrate that can be diluted into individual servings. **Add 1/2 - 1 tsp sea salt for a DIY electrolyte drink (to taste) *** Add 1 tsp - 2 Tbsp lemon collagen powder to add more healing power to your drink! Mix all ingredients together in a glass, a jar with lid or a glass pitcher and drink daily or anytime you are sick, if you find you've eaten more carbs/sugar/processed foods and old symptoms are returning, or to help with bowel movements, skin, digestion, energy, etc. Use more sweetener or less lemon/vinegar if it's too tart. Use more water if it's too strong. If you ever get heartburn from it, use less vinegar. Don't be scared to experiment with the right blend of ingredients for YOU and YOUR family. Keep it simple. Make a pitcher for your whole family to enjoy!! NOTE: If you are brand new to reducing sugars in your diet or doing a Sugar Fast for the 1st time or don't even know what "die -off" is, know that if you feel sick (not heartburn, but flu-like or achy or itchy after drinking this) it could be a yeast/bacteria/mold "die-off" reaction. That means it's working! If it's too much for you to handle, then slow down by diluting your mixture, drinking less of it, or skipping the pau d' arco until you feel a bit better.
INGREDIENTS: 2 large Sweet potatoes Virgin Coconut oil Himalayan sea salt A touch of cinnamon (optional) Preheat oven to 400.
Using a Spirooli or other spiralizer, turn your raw sweet potatoes into spiral cut fries. Place a large cookie sheet with 4 large spoonsful of coconut oil into the oven to quickly melt the oil (1 minute max). NOTE: This is only necessary if your coconut oil is hard, usually during winter or if stored in cold air conditioning. THEN place your raw curly fries onto the cookie sheet, tossing in the melted oil. You want them lightly coated but not greasy (or they can turn out "soggy"). Create an even layer of fries on your cookie sheet so that they cook evenly. Cook 15-30 min depending upon your oven and how crispy you like them. I like them a little crispy so I take them out when I see the edges browning. Sprinkle with himalayan sea salt (it's far more mild/less salty than celtic or mediterranean sea salt). Serve immediately!! Indulge on God's medicine....REAL FOOD.... ZERO guilt with these fries!!! There is therefore now no condemnation for those who are in Christ Jesus - Roman 8:1 PREP: Put can of coconut cream in the fridge the night before you want to make this. This is another MUST-HAVE recipe shared by Careen!! She has been a HUGE contributor to this blog. This servant friend has done everything from building and editing this website, to creating, re-creating, and experimenting recipes for me and with me! I am so blessed to call her my friend and to get to throw down in the kitchen with her...AND to get to eat her food experiments!! Note: Since writing this recipe, Trader Joe's has changed their Coconut Cream and it really does NOT work. I recommend Sprouts Brand, Native Forrest or Thai Kitchen for better results. INGREDIENTS: 1 can unsweetened coconut cream 1/2 tsp organic vanilla extract (alcohol-free) Liquid stevia, to taste (1-2 droppers) Optional: For an extra bit of protein... Add 1 scoop of Nature's Sunshine Collagen Powder powder (it will also act as a thickener if needed). Optional: Cacao powder, to taste (1+ Tbsp) - to make chocolate mousse! or add pumpkin pie spice, to taste, for a fall flare! Open your can of chilled coconut cream (DO NOT SHAKE IT UP!). Scoop out the solid (cream) portion, being careful not to include the water/liquid/milky portion. Place in a mixing bowl with other ingredients, and beat with an electric hand mixer until you get "whipped cream". Nummies!!
Note: The thickness of each can of coconut cream varies and it is crucial that it is VERY CHILLED (I store mine in the fridge). NEVER shake it, as it will combine with the water at the bottom, resulting in a thin cream that will not thicken.
INGREDIENTS: 2 cups hot water 1 cup unsweetened vanilla almond or coconut milk 1+ scoop organic matcha powder 1-2 Tablespoons raw coconut oil or MCT oil 1-2 Tbsp grass-fed butter or ghee 1 scoop Nature's Sunshine Collagen Powder Use liquid vanilla stevia, Bocha Sweet or monkfruit, to taste Optional: 1 tsp Liquid Chlorophyll ES (has a mild sweet mint flavor unlike other grassy-tasting chlorophyll) *highlighted products are available through my online Nature's Sunshine store. Add all ingredients to a high-power blender, on high, until frothy. *Continue blending 1-3 minutes to make your drink hotter IF you didn't start with HOT water. (only a high-power blender like a Vitamix or BlendTec will have enough power to heat up your mixture). NUTRITION TIPS:
Coffee is very acidic and over-stimulates many people's adrenal glands and sympathetic nervous system (this is YOU if you feel anxious, sweaty or get insomnia when you drink coffee). It’s contributing to your FATIGUE, is loaded with chemicals and pesticides if it's not organic, and is a high mold carrier (no bueno for Candida Detox). Replacing acidic coffee with highly alkaline and nutritious green matcha powder promotes healing and oxygenation in the body. Matcha powder is LOADED with antioxidants and blows traditional green tea out of the water. This is also an excellent way to get an energy boost plus multiple servings of (brain activating & ketosis inducing) good fats in. Nature's Sunshine's Liquid Chlorophyll ES: By adding this extra strength chlorophyll to your latte you are significantly increasing its nutritional value! The most critical molecule in the plant world, chlorophyll, is found in all green plants and vegetables. It’s particularly concentrated in spinach. This brand's proprietary complex also includes refreshing spearmint oil, a natural odor fighter. This means that this product tastes like mint (other brands will taste like grass....and you WILL NOT love your matcha latte). The sodium copper chlorophyll form contained in Nature’s Sunshine Liquid Chlorophyll ES is soluble in water. With the exception of a magnesium atom, chlorophyll’s structure is identical to hemoglobin, the molecule that carries oxygen in the blood. Chlorophyll is known to have the following benefits:
Nature's Sunshine Collagen Powder: Adding a scoop of this to any drink, soup, yogurt, etc adds ~15g of protein and packs some serious punch for gut healing, skin health and elasticity, and improving joint pain. My Nature's Sunshine Collagen powder also contains an electrolyte blend which is extremely important for those in ketosis, for anyone who loves to sweat, to help balance hormones and blood pressure, and to assist with overall fatigue. *f you add collagen powder to anything in a high-powered blender or mixer it will make your drink/recipe "frothy"! It's great for creating healthy lattes, etc. Get creative!
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: This soup will not sit well with those patients who have severe Candida overgrowth (severe symptoms) and are in the 1st couple months of a Candida Detox due to the heavy tomato & carrot content. If you try it but feel bloated, foggy, constipated or achy afterward then you know it's best to not eat this and try again in a few months. Once your gut heals you will be able to handle all kinds of whole foods again and thrive! 1 Tbsp coconut oil 1 white onion, chopped 5 garlic cloves, chopped 1 can (14 oz) plum tomatoes or approx. 6 fresh tomatoes, chopped 1 can (14 oz) full fat coconut milk Water *2 capsules Nature's Sunshine Curcumin BP (see note below) 1 tsp Himalayan (pink) sea salt 10 medium carrots, rinsed, ends chopped off, broken in half Black pepper, to taste Heat coconut oil in a skillet. Saute your onions and garlic and until soft and fragrant. Set aside.
Add tomatoes, Curcumin BP (or turmeric), salt and 1 can of coconut milk to a high speed blender and puree on high until you get a smooth consistency. Pour the puree into a large pot on medium heat. Next, add your raw, broken carrots to the high speed blender, adding only the necessary water to get them to puree. If you have a Vitamix, add the cooked ingredients to the blender & continue blending until your soup is just warm enough to enjoy... less cooking/heating = more nutrition/medicine! If you do not have a Vitamix to heat the soup simply from high-power blending, then pour your carrot puree into the pot with the tomatoes and mix together. Add black pepper to taste. Again, only cook until you reach your desired heat. Add additional salt or garlic to accommodate your palate. NOTE: I always add a spoonful of coconut oil to soups and warm things for added nutrition and sun screen ;) Yep, eat your sun screen daily (good fats) and you won't have to lather yourself in cancer-causing chemical sunscreen in the sun/summer. *The Curcumin BP is a powerful propietary blend I carry that is 2000x stronger (anti-inflammatory & so much more!) than simply using ground 1 tsp turmeric and a sprinkle of black pepper. If you really want the medicinal benefits (helps with arthritis, Candida overgrowth, auto-immune disease, digestion, etc), I do recommend purchasing this product at wholesale cost through my ONLINE STORE. Many of my recipes incorporate herbs & essential oils so that our food is ALWAYS medicine!! Serves 4-6 DON'T FEEL GUILTY IF YOU EAT THE WHOLE BATCH OF SOUP!!! (for me it serves 2, not 6...ha!) Original recipe In a pot, bring water to a boil. Add potatoes and par-cook until tender but not mush. Cool until they are cool enough to handle. Grate the potatoes into a mixing bowl. Add eggs, salt and cinnamon. Add enough coconut flour to thicken and bind potatoes. Scoop potato mixture into balls or "tots". Heat a generous amount of coconut oil in a frying pan. Fry on med to med-high until golden brown on all sides. When done place on a plate or paper towel and sprinkle with salt immediately to taste.
WARNING: These are addicting!!! ENJOY after the initial phase of a Candida Detox (month 2 for MOST people, but sometimes longer in severe cases like Fibromyalgia, auto-immune disease or any other severe symptoms that haven't started to clear yet) 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 :)
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! ;) 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!! 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. Add ingredients to a small bowl, mix and let sit for 10+ minutes. Pour over any salad, pasta, quinoa/rice, or use as a marinade for chicken or fish. BE CREATIVE!!
Save leftover dressing in a sealed bowl/jar for up to 1 week in the fridge. HEALTH BENEFITS: This is 100% Candida Detox friendly! It will serve as an edible antibiotic, antiviral, antifungal, energy booster, digestive aid, liver and blood detoxifier and so much more!! The more raw, whole foods you learn to incorporate into your diet, the less you have to supplement, and the easier it is to maintain good health for a lifetime!
Grate your cauliflower directly into a large pan. Add 4-5 Tbsp coconut oil or butter and begin to cook. Add your coconut milk and lime juice, and then dust the top of your cauliflower with garlic and sea salt (to taste). Lightly simmer until cauliflower is soft but not mushy. Garnish with a basil leaf, twist of lime or lime zest sprinkles :)
SUPER EASY. Loaded with nutrition. Candida detox friendly. Great for constipation, hormone and liver issues. Expect that ANY cruciferous veggies (sulfer-containing veggies like cauliflower, broccoli, kale, spinach, etc) will make you gassy at first as they immediately start to heal and detox the liver. This means you need to incorporate more of these into your diet. Making it a goal to eat AT LEAST 1 serving of cruciferous veggies per day is a great goal (5 is excellent!...haha). Bring a pot of water to the boil. Add pink salt.
Trim stems of sprouts and cut in half. Blanch brussels sprouts for 4 minutes (longer if they are really large) then drain. Heat coconut oil on high. Add bacon and cook a few minutes. Add Brussels sprouts and shallots or onions and and seasoning. Fry until they start to brown around the edges and the bacon crisps. If using fresh garlic, add about halfway into cooking so they don't burn. Drain brussels sprouts to remove excess oil. Serve hot. TIP: For crispier Sprouts... Don't toss much at the start. Let then sit and begin to brown before tossing. *OPTION- You can also use 1 bag of shredded brussels sprouts (Trader Joe's) No need to par boil them... just add them to the partially cooked bacon and continue cooking until browned. These are great as a side dish or with scrambled eggs for breakfast! Recipe credit: http://morselsandmusings.blogspot.com/2011/07/crispy-brussel-sprouts-w-bacon-garlic.html |
* All recipes are GRAIN FREE
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