This yogurt is a great alternative to dairy and it’s high in probiotics
- 1/4 cup coconut milk yogurt (unsweetened)
- 1/4 cup goat milk kefir (unsweetened)
- a dash stevia- add to desired sweetness
- 1/8 cup organic frozen blue or blackberries
optional: top with shredded coconut (unsweetened), chia seeds, and pecan or walnut pieces
These taste really good and have only 11 g net carbs per serving.
Use in place of bread for a low carb meal.
- 1 veggie wrap- optional: grill in avocado oil for 5 minutes to make outside crispy
- 2 slices organic sliced turkey breast
- 1/2 avocado, sliced
- 2 organic baby kosher pickles, sliced
- 3 tbsp organic red onion, diced
- lettuce or spinach
- Spread: Organic Kensington Mayo, Organic mustard
For those of you who are dairy free, Coconut Bliss Ice Cream made from coconut milk is the BEST by far! I promise, you won’t know it’s not from a cow and neither will your kids.
Note: Oftentimes, people see the words dairy-free/gluten free and think, it must be healthy so I’ll eat a ton. Just because it has that on the label, doesn’t mean it’s healthy. Don’t overdo it, it’s still sugar and will still make you just as fat as other ice creams. It just won’t give you the bellyache after 🙂
Garlic/Ginger Salad Dressing
- 1 cup fresh squeezed lemon juice
- 2-3 cups organic olive oil
- 1/8-1/4 cup Braggs’ liquid aminos
- 1 tsp sea salt
- 10 or more cloves of garlic
- a knob of fresh ginger, about as long as your thumb, peeled
Blend together to make smooth and creamy- may need to chop ingredients if not adding to a vitamix
Some additions to consider:
- Nut butters, handful of nuts
- Sesame oil or hot oil
- Raw tahini or sunflower seeds
- Carrots, hot peppers
- Fruit or fruit juice
- Herbs- cilantro, oregano, or parsley work well
- Spices- cayenne, dill, cumin, curry, and chipotle do well
- 1 pound ground lamb
- 1 large clove of garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tbsp lemon juice
- 1-2 tablespoons of avocado or walnut oil
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the ground lamb, garlic, oregano, garlic powder, sea salt, and black pepper until the spices are all well incorporated into the meat.
Form the meat into approximately 9-12 meatballs and place into an oven safe dish.
Bake for 20-25 minutes or until the meatballs are cooked all the way through or is just slightly pink in the center.
Drizzle extra virgin olive oil over the meatballs upon serving.
- 1 head organic cauliflower
- sliced organic kale (optional)
- 1 tablespoon avocado or walnut oil
- sea salt
- tumeric (optional)
- Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets.
- Transfer the cauliflower to a food processor: Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
- Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
- Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
- Optional: add thinly sliced kale into processed cauliflower.
- Cooking cauliflower rice: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of oil in a large skillet over medium heat. Stir in the cauliflower and sprinkle with a little salt and tumeric. Cover the skillet and cook for 5 to 8 minutes, until tender. Use or serve immediately, or refrigerate the for up to a week.
- Freezing raw cauliflower couscous: The cauliflower rice can also be sealed in airtight containers or bags and frozen for up to three months. Thaw on the counter for a few minutes before using or cooking.
In a small bowl, stir together thyme, rosemary, coconut, avocado, or walnut oil, sea salt, and pepper (or just oil and salt tastes good). Toss in vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Roast any vegetable you’d like.
Low carb vegetable examples are the sweet peppers shown, mushrooms, cherry tomatoes, onions, garlic, brussel sprouts, broccoli, cauliflower, etc.
I discovered this recipe while trying to make chai tea . I decided to add medicinal anti-inflammatory herbs to it like ginger and tumeric to make it even healthier and it turned out great!
- 32 ounces UNSWEETENED Hemp Milk
- 2 tbsp Cardamom
- 3 tbsp Cinnamon
- 1 tbsp Clove
- 1 tsp Nutmeg
- 3 tsp Turmeric
- 1 tsp Mint
- ½ tsp fresh ginger paste
- 1 tbsp vanilla extract
- 1 tsp organic stevia powder extract or 4 tbsp coconut nectar
Blend together until smooth
Blend in your favorite pea/hemp protein mix like Vanilla OrGain and add brewed and cooled organic black tea if you need a little caffeinated kick. Pour over a full cup of ice and add a little water until desired thickness.