Browsing category Nutrition

Strawberry “Ice Cream” with Dark Chocolate Chips

   (makes 5-6 scoops) 3 cups of frozen strawberries 1/2 cup of heavy cream 1 ounce (2 small squares) 85% cacao dark chocolate, chopped into chip-sized pieces In a Vitamix or similar strong blender, blend strawberries and heavy cream for 2 to 2 1/2 minutes or until  blended into a

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Prosciutto Spinach Egg Cupcakes

                 Makes 6 Muffins 1 teaspoon olive oil 3 cups packed fresh spinach 1/2 teaspoon onion powder 3 slices of prosciutto, trim the fat, cut into 1/2 inch pieces 6 eggs 1 tablespoon heavy cream 3/4 cup shredded cheddar Salt and pepper for

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Stuffed Peppers with Cauliflower “Rice”

            Serves 4-5 4-5 green bell peppers (or sweet or spicy peppers of your choice) 1 cup cauliflower florets, stems removed, pulsed in a food processor to create “rice” 2 tablespoons of olive oil 1/2 yellow or brown onion chopped 3 stalks of celery-finely chopped

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Prosciutto Spinach Egg Cupcakes

        Makes 6 Muffins 1 teaspoon olive oil 3 cups packed fresh spinach 1/2 teaspoon onion powder 3 slices of prosciutto, trim the fat, cut into 1/2 inch pieces 6 eggs 1 tablespoon heavy cream 3/4 cup shredded cheddar (optional) Salt and pepper for seasoning Olive oil

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30 Second Mayonnaise

⅔ cup avocado oil 1 egg 1 teaspoon lemon juice ½ teaspoon dijon mustard ⅛ teaspoon garlic powder salt and pepper, to taste   Add all mayo ingredients to a tall container, place an immersion blender to the bottom and turn on. Once the mixture begins to become thicker, slowly

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Detox Drink

Here is a detox that tastes great.  Found on DrAxe.com, he suggests drinking it right before each meal to balance out blood sugar. Ingredients 1 glass of water (12-16 oz.) 2 Tbsp. Bragg – Apple Cider Vinegar 2 Tbsp. lemon juice 1 tsp. cinnamon 1 dash cayenne pepper (optional) 1 packet White

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Asparagus Stuffed Eggs

6 large eggs 4 medium asparagus spears 2 teaspoons very finely minced shallot, scallion or chives, plus a pinch extra for garnish 3 tablespoons mayonnaise, whipping cream, creme fraiche, sour cream and/or soft butter 1/2 teaspoon smooth Dijon (optional) Few gratings fresh lemon zest (optional) Salt and pepper to taste

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chocolate prune bars

1 cup prunes, pitted ½ cup apple juice 4 eggs ¼ cup coconut oil 1 tablespoon vanilla extract ½ teaspoon stevia ⅓ cup coconut sugar 2 tablespoons cacao powder ¼ teaspoon celtic sea salt ¼ teaspoon baking soda ½ cup chocolate chunks Place prunes and apple juice in a saucepan over medium heat Gently simmer for 10-15 minutes

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Carrot Soup with Lemon, Tahini and Crisped Chickpeas

                      Serves 4, generously or 6, petitely Soup 2 tablespoons (30 ml) olive oil 2 pounds (905 grams) carrots, peeled, diced or thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1/4

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Lemon-Blueberry Scones

  ingredients:   3 eggs   zest from 2 lemons   1/4 cup lemon juice (from ~ 1 -1/2 lemons)   1/4 cup coconut milk   1/2 teaspoon vanilla extract   1/4 cup honey   1/2 cup coconut flour   1/2 cup arrowroot flour   1/4 teaspoon baking soda  

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