We were rummaging around in our old keepsakes and I found this shirt from when I was a teenager, and at the time it fit very well! Now it completely covers my whole body and I was in about 5 different layers!
This is delicious and take 5 minutes to prep!
Soak a halibut fillet in unsweetened almond milk for about 15 minutes. Then coat lightly with coconut flour, next drizzle honey, then sprinkle small shredded coconut, top with small pieces of ghee and coconut oil. Bake in the over at 350 for 25 minutes, until flakey!
If you’re on the Fast Metabolism Diet, you know to avoid sugar. But manufacturers have all sorts of ways to avoid slapping “sugar” on the label. Don’t be fooled!
1. Evaporated cane juice. Take the juice from a sugar cane plant, then spin it around to separate the molasses from the sucrose, and what do you get? Sugar. But some manufacturers are calling it “evaporated cane juice” to avoid labeling their products as containing sugar. Sneaky indeed.
2. Agave nectar. “Nectar” sounds healthy, right? Well, agave nectar is made from a different plant, but it’s still sugar. In fact, it might be even worse than sugar, since it contains a higher percentage of fructose (as in high-fructose corn syrup).
3. Fruit juice concentrate. What are you left with if you remove all of the fiber and water from fruit? You guessed it.
4. High fructose corn syrup. You probably already know about this one.
5. Brown rice syrup. You’re probably catching on by now… remove all the sugar from rice and what to you get? You might also get exposure to arsenic, which has recently been found to have contaminated rice crops.
6. Barley malt syrup. This dark brown sweetener is derived from barley, and is about 65% sugar.
7. Dextrose, maltose, glucose, fructose. They sound nothing like “sugar” but these are all components that make various ingredients taste sweet.
8. Caramel. You’ll see this one in drinks, used to give them soda that dark brown color. What’s caramel? It’s cooked sugar.
9. Molasses. It sounds wholesome and old fashioned, and molasses does have some nutrients, but it’s still sugar.
10. Sucanat. This one is just a brand name for evaporated cane juice.
there are definitely some sweeteners that are better than others, like coconut sugar, date sugar and raw honey.
So for years now I have been addicted to roasted yams, and I love roasted sweet potatoes too–or heck broccoli, cauliflower, red peppers, Brussels sprouts, kale…etc! Every veggie is good roasted! Well I discovered a new one today! In doing some research I realized that the skin of the carnival and delicatta squash are EDIBLE! Mind=blown! So what do you think I decided to do? Heck yes—roast them! I scrubbed the skin really well with my fruit cleaner (you could also use white vinegar diluted with water) and I cut them into halves, and scooped out the seeds. (Side note-you can roast the seeds too!!!!)
After they were scooped out I cut them into thin strips, tossed in a ziplock bag with olive oil, salt, pepper and a little garlic salt, them tossed them around until they were good and coated 🙂
I then placed them on a parchment paper lined cookie sheet and roasted them at 350 for about 20 minutes or until tender–these will BLOW your mind! The meat is so sweet and the salty seasoning is delicious!!!!!
Hey everybody! Sorry it has been so long… My husband and I went on our late honeymoon to Hawaii and it’s been a crazy world when trying to get back into the routine of normal life, and fall weather, and just catching up in general 🙂 below are a few things that I had done when we got back that I wanted to blog about, first roasted garlic second toasted coconut, and third veggies and eggs baked in a cast-iron skillet in the stove!
To roast the garlic, all you have to do is cut about an inch of the garlic off the top drizzle it with olive oil place it in either a cupcake tin or a small ceramic baking dish cover with aluminum foil and bake for about 20 minutes at 400° it will be soft and squishy you can squeeze it right out of the individual cloves and mash it or put it on anything it is absolutely delicious!
Second is the toasted coconut, I placed it on a cookie sheet and bake it in the oven at 300° for about four minutes!
Third put as many veggies as you possibly can fit in a cast iron skillet crack eggs over the top and bake in the oven at about 350 for about half an hour… Amazing egg “pie”
I had the worst craving for a sandwich today and obviously I cannot have the bread, so this is what I created!!!
I used two medium sized cucumbers from my garden, washed and semi peeled. I scooped out the center “guts” seeds etc
I then began to fill it with typical sandwich ingredients: onion, tomatoe, mustard, turkey (ground) , garlic salt, everyday seasoning, oil and vinegar, avocado and oregano. The sky is the limit 🙂 have fun and be creative! These are so good and too cute!
I know there are a ton of recipes floating around online for this, but this is the one that I created that I like. It isn’t too sweet, and is incredibly filling:)
1/4c chia seeds
2-3tbsp unsweetened coco powder
2tbsp pure vanilla extract
2tbsp maple Syrup or honey
Dash of cinnamon
3/4-1c unsweetened almond or
2tbsp hemp or egg white protein powder (you don’t have to use this, I just like the added protein)
1tbsp almond butter
1tbsp instant espresso coffee OR
1/2-3/4c cold brewed coffee
Process: place everything in a glass jar or container, shake it really well to make sure everything is mixed, and let it sit overnight 🙂 the liquid ingredient amount is up to your discretion, it depends how thick or thin you like this pudding to be. Garnish with a few crushed almonds, sprinkle of dried coconut flakes, and some sliced banana! And voila! Chunky monkey chia pudding 🙂 tastes like cheating!
Variations: the possibilities are endless with this pudding! You could do just plain vanilla, do cinnamon and honey, add fresh chopped fruit etc! Try them all! 🙂
We had a special evening at our place and I needed a good dessert…. And because it’s summer I had fresh fruit (huckleberries and peaches) and decided to whip up this lovely warm cobbler! Simple to make and completely gluten and sugar free 🙂
1.5 cups almond meal (finely ground)
1/4 cup almond milk (less if you want the crust/topping crumbly)
4 drops liquid vanilla stevia
1 whole egg
3 tbsp coconut oil
Dash of nutmeg
1/4 c coconut sugar (optional, only add if you want it really sweet)
In a separate coconut oil greased dish (I used a 9″ glass pie dish) I place fresh peaches and huckleberries and laid them flat. I then mixed all the ingredients in a large bowl and placed spoonfuls on top of the fruit. I placed it in the oven, uncovered for about 35 minutes on 350, but cook to your discretion. I topped with a scoop of sugar free coconut ice cream (the only ingredients were coconut and vanilla) and toasted pecans and a dash of cinnamon! Delicious!