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Lemon Ginger Green Refresher

Lemon Ginger Green Cooler

Gluten Free

Happily serves 1

 

ALL ORGANIC INGREDIENTS

1 Cup Coconut Water

1/4 Cup Lemon or 1 fresh squeezed Lemon

1/2 tsp Ginger (fresh or grated)

1 Scoop Collagen

1/2 TBSP Stevia or Monk Fruit

1 Scoop Greens

1/2-1 Cup Ice

Optional:

1/2 Cup Watermelon

This needs to be eaten for Breakfast if you add watermelon.

Let it digest, eat again WHEN you are hungry.

Squeeze Lemon. To switch it up, you can also use Lime juice.

Cube Watermelon.

Grate fresh ginger or use Powder.

Add all liquid ingredients and blend well.

Add remaining and pulse in ice.

Spring Fling Cream Cheese w/marinated fresh Herbs

Spring Fling Cream Cheese

Vegan, Gluten Free

Happily Serves 16

ArticlesAvocado oil

ALL ORGANIC INGREDIENTS

1 8 oz package VEGAN Cream cheese

1/2 Cup Avocado Oil

1⁄2 Cup Coconut Vinegar or apple cider vin

3 TBSP fresh parsley

2 TBSP Green Onions

2 Garlic Cloves or 1 tsp minced garlic

2 tsp Monk Fruit (or coconut sugar)

3⁄4 tsp Basil

1/8 Cup Diced Red Pepper or 1/2 tsp Crushed Red Pepper flakes

1⁄2 tsp Himalayan Sea Salt

1⁄2 tsp Ground black pepper

In a shaker bottle combine the avocado oil, coconut vinegar, red pepper, parsley, green onion, garlic, monk fruit, basil, salt and pepper.

Shake to blend and sat aside.

Pour the marinade over the cheese block, cover and refrigerate for at least 6 hours.

Option:

Cut a block of Cheddar cheese in half lengthwise.

Cut crosswise into 1/4 inch slices to form squares.

Repeat with cream cheese.

Arrange cheese squares alternately in a shallow baking dish with slices standing on edge.

Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours or overnight.

Artichoke Hummus-great idea for those low in iron

Artichoke Hummus

Vegan, Gluten Free

Happily Serves 6

Arab cuisine

ALL ORGANIC INGREDIENTS

2 Cups Garbanzo Beans

1 Cup  Artichoke Hearts (save brine)

Save 1/2 Cup of Brine from Artichokes

1 Jalapeño

Handful Parsley (about 1/4 Cup)

2 Green Onions

1 Garlic Clove or 1/2 TBSP Minced Garlic 

1 tsp Minced Onion

1 TBSP Himalayan Sea Salt

2 TBSP Avocado  Oil

2 TBSP Lemon Juice

Soak and Cook Beans. If using Cans, rinse well.

Add all ingredients to the food processor and blend until smooth. 

You can use more or less Brine depending on the consistency you want.

Pumpkin Roll…pure heaven rolled up, sure to put a smile on your face and a song in your tummy!

Yet another Fabulous recipe from the fam!  Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it.  I love watching kids’ eyes roll back as they take in the flavors.  She makes it special for her husband every year, I absolutely love that!  So, wanted to pass along her tradition.

#madewithlove

Hospitality Recreation Lynsey Lee

Lynsey Lee’s Pumpkin Roll

CAKE

1/4 Cup Powdered Sugar (to sprinkle on towel)

3/4 Cup all-purpose flour

1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Cinnamon

1/2 tsp Ground cloves

1/4 tsp Sea Salt

3 Eggs

1 Cup Sugar

2/3 Cup Pumpkin  

FOR CAKE:

PREHEAT oven to 375°

Grease 15 x 10-inch pan; line with wax paper. 

Grease and flour paper. 

Sprinkle a thin, cotton kitchen towel with powdered sugar. 

COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl. 

Beat 3 eggs and 1 cup sugar in large mixer bowl until thick. 

Beat in 2/3 Cup pumpkin. 

Stir in flour mixture. 

Spread evenly into prepared pan. 

BAKE for 13-15 minutes or until top of cake springs back when touched. 

(If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. 

Carefully peel off paper. 

Roll up cake and towel together, starting with narrow end. 

Cool on wire rack. 

FILLING

8 oz Cream Cheese, room temp

1 Cup powdered sugar

6 TBSP Butter, room temp 

1 tsp Vanilla extract

Powdered sugar to dust on finished roll 

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth. 

Carefully unroll cake. 

Spread cream cheese mixture over cake. 

Re-roll cake. 

Wrap in plastic wrap and refrigerate at least one hour. 

Sprinkle with powdered sugar before serving, if desired. 

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Chocolate Cherry Drop Cookies

Chocolate Cherry Drop Cookies 

(Adapted from Terry Lynn’s Recipe)

Gluten Free, Vegan

Makes 2 dozen

 

So, I decided that I wanted to enjoy the holidays without a stomachache this year.  I want all the sights, sounds, lights and TASTES that remind me of Christmas and family.  I was talking with my sister and looking through her recipes, all the hand written notes and recipes that have been passed on through the years.  I wanted to write down all the originals and also make a “new recipe” for the current times.  SO many clients of mine (myself included) have dairy or gluten allergies and I know we feel left out sometimes and or then sick later if we indulge in our “old favorites”.  So, here is my first recipe that I adapted from one of my mom’s recipes.  I will also post the originals so you can learn how to make substitutions with your family favorites.

ALL ORGANIC INGREDIENTS

Chocolate Christmas Cookies Food and drink

1 3/4 Cups Gluten Free Flour (I used Quinoa Flour)

1 Stick Butter (8oz)

1 Cup Monk Fruit (can use coconut sugar)

1 TBSP Gelatin

1/4 Cup Raw Cacao

1/4 Cup Coconut Cream

1/3 Vanilla Almond Milk plus 1 TBSP Coconut Vinegar

1 tsp Vanilla 

1/2 tsp Baking Soda

1 tsp Sea salt

1 Cup Drained Cherries

 

Make “Buttermilk”.

Drain Cherries.

Mix Wet ingredients.

Melt Cacao with Coconut Cream, then mix in room temp Butter.

Add Dry ingredients.

Add Cherries.

Refrigerate Dough

Bake 8-10 min on 350

 

To make Vegan Buttermilk:

Mix 1 Cup Almond or Coconut Milk plus 1 TBSP Coconut Vinegar 

(can sub apple cider vinegar )

 

For this first round, I left out the cherries so I could make a crust instead.  The last creamy batter picture I added the cherries and made them into cookies.

Homemade Sushi! Simple, clean, easy eating!

Homemade Sushi

Gluten Free

Happily serves 1

 

ALL ORGANIC INGREDIENTS 

4 oz Salmon

2 oz Almond Cream Cheese

1 Cucumber

Optional: 1 handful sprouts

 

Peel Cucumber, slice.

Use an apple corer to punch out the center of cucumbers. 

Divide Cream Cheese

Slice Salmon into about 8 pieces.

Add dab of cream cheese, roll salmon and add to the center of cucumber.

Add Sprouts on top.

Trouble sleeping? Trouble with kids swallowing pills? Melatonin Gummies without artificial sugars!!

Are you having trouble falling asleep?  Do you hate swallowing pills?  There are lots of triggers that cause insomnia.  What are you eating before bed?  How close to sleep are you eating? Is it a Carbohydrate?  Let’s connect the dots….

Carbohydrates give us energy, right?  That’s why we eat in the morning….So, why would you want to eat before bed?  That raises insulin levels, causes disruptions in sleep patterns, and forces your digestive system to start working when your immune system should be working instead.

I would love to see my clients benefit from a full nights sleep.  There are many options… Nitric oxide, CBD oil, Melatonin, 5–HTP, Serotonin, GABA, and I could go on.  Here is one option below.

If you are interested in lowering your sugar levels naturally and want to actively take a part in your health and well being let’s meet and discuss options that are best for you!

jldfit.kyani.com for information on Nitric Oxide

http://Www.buddhafarms.com for information on CBD oil

www.Naturalpartners.com for information on natural nutraceuticals that you can trust (only practitioners can order to keep purity)

Melatonin Gummies

Nordic Naturals

60 chewables $19.95

Fall asleep faster, and stay asleep longer with Melatonin Gummies.* 

Melatonin helps synchronize the sleep-wake cycle to a normal, circadian rhythm to facilitate deep sleep throughout the night. Melatonin also acts as a potent antioxidant, helping to reduce oxidative stress throughout the body.* Sweetened with xylitol, these vegetarian gummies have a great raspberry taste with zero sugar. These tasty raspberry-flavored gummies promote healthy sleep patterns for a more restful, deep slumber throughout the night.*

Delicious raspberry-flavored gummies with 1.5 mg melatonin per piece

Helps maintain healthy sleep patterns throughout the night for a deep, more restful slumber*

Provides antioxidant support*

Gelatin-free, vegetarian gummy for adults

No added sugar, artificial coloring or flavoring, or preservatives

Servings Per Container: 30 

For adults, one gummy (or two if needed) before sleep, or as directed by your health care professional or pharmacist.

Serving Size: 1 Gummy

Amount Per Serving

Calories … 5

Total Carbohydrate … 2g

Total Sugars … 0g

Includes 0g Added Sugars … 0g

Xylitol … 1g

Sodium … 10mg

Melatonin … 1.5mg

Other Ingredients: Prebiotic fiber (from tapioca), purified ater, pectin, fruit and vegetable juice (for color), natural flavor, citric acid, sodium citrate, vegetable oil (from palm and coconut), and beeswax.

Does not contain gluten, milk derivatives, or artificial colors or flavors.

Triple Chocolate Cheesecake

Triple Raw Chocolate Cheesecake
Vegan, GF, Refined sugar free
Happily serves 8

ALL ORGANIC INGREDIENTS

CRUST
1 cup pecans, ground (or mixture of pecans and walnuts)
3 medjool dates, soaked
1 tbsp maple syrup or coconut nectar
1/2 cup raw cacao powder

FILLING

8oz Vegan cream cheese
1/2 cup raw cocoa butter, melted
1/2 cup maple syrup or coconut nectar
1/2 cup water
1/2 cup raw cacao powder
2 tsp vanilla extract

CHOCOLATE GANACHE TOPPING

1/4 cup coconut oil, melted
1/4 cup raw cocoa butter melted
3 tbsp maple syrup or coconut palm syrup or coconut nectar
5 tsp raw cacao powder
1 tsp vanilla extract

Mix all the crust ingredients together in a food processor until crumbly and just starting to stick together. Press the mixture into the bottom of an 8 inch dish. Keep in the fridge while you make the filling.
Blend cream cheese with the melted cocoa butter, water and maple syrup until smooth and creamy. Then add in the cacao and vanilla, blend well. Spoon the mixture on to the base and smooth down evenly. Put in the freezer while you make the ganache topping. If you do not have the crust cold it will be hard to spread.
Stir maple syrup, cacao and vanilla into the melted oils until well combined and glossy. Let cool slightly but not so much that it starts to harden. Pour over the cheesecake, place in the fridge to set. Best if refrigerated for 4 hours or overnight before serving. I put mine in the freezer, cover to preserve.