Christmas Tea (anti inflammatory, immune building, relaxing, and delicious!)

Ingredients

• 2 cups of milk of choice (raw goat, raw cow, almond, pecan, coconut, hemp, etc all work in this recipe)
• 1 teaspoon Ground Turmeric
• ½ teaspoon Ground Cinnamon
• 1/4 tsp of ground cloves
• pinch of allspice
• pinch of nutmeg
• 1 teaspoon raw honey or maple syrup or to taste (optional)
• Pinch of black pepper (increases absorption)
• Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
• Pinch of cayenne pepper (optional)

Instructions

1. First, blend all ingredients in a high speed blender until smooth.
2. Then, Pour into a small sauce pan and heat for 3-5 minutes over medium heat until hot but not boiling.
3. Taste.  Adjust spices/sweetness to your liking!
4. Drink immediately  (or you can add to your favorite coffee too!)  

Blueberry Breakfast Cake

THIS RECIPE IS ADAPTED from alexandracooks.com. See original recipe HERE.


INGREDIENTS
½ cup unsalted butter, room temperature
2 tsp. organic lemon zest or more — zest from 1 large lemon
⅞ cup* + 1 tablespoon organic sugar for sprinkling
1 farm fresh egg, room temperature
1 tsp. pure vanilla extract
1 3/4 cups Namaste flour (set aside ¼ cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk** (or milk alternative)

* ⅞ cup = ¾ cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.


INSTRUCTIONS
Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.


Chicken and Black Bean Burrito Bowl with Cilantro-Lime Dressing

There is LOTS of room to adapt/tweak this.  Add some rice or red onion.  Leave out mushrooms, etc. Make it the way you like it!  This is quick and easy.  Enjoy!  (adapted from www.bumblebee.com/albacore)   THIS RECIPE SERVES 4.


Ingredients:

1 cup of cooked cubed chicken (or tuna)
1 cup of cooked organic quinoa
1/2 tsp of cumin
1 can organic black beans
1/2 tbsp EVOO (extra virgin olive oil)
2 cloves garlic, minced
2 cups kale, chopped (you can use frozen too!)
2 cups portobello mushrooms, chopped
1/2 tsp of red pepper flakes (or more to taste)

CILANTRO-LIME DRESSING:

1/2 cup loosely packed fresh cilantro
1 clove garlic, raw
1 small cucumber
3 limes, (juice of 2, 1 for garnish)
3/4 tsp of raw honey
2 tomatillos, de-papered (or you can buy 2 under-ripe tomatoes and add a squeeze of lime!)
1/4 cup of vinegar
1/2 cup ripe avocado
Dash of pink himalayan salt

PREP:

Toss quinoa with cumin and black beans in the bottom of 4 bowls.  Heat oil in a saute pan over medium high.  Add garlic, kale, mushrooms, and red pepper flakes. Stir until soft and wilted, about 7-8 minutes. Scoop a portion into each bowl on top of black beans.  Add chicken or tuna on top of the kale mixture.  In a blender or food processor, combine dressing ingredients (except for 1 lime) and puree until smooth.  Pour dressing over each bowl evenly.  Cut the remaining lime into wedges for garnish.  Enjoy!

First Day of Summer Lemon Rolls!

**FREEZER FRIENDLY!

LIGHTLY GREASE 2 8x8 or 1 9x13 pan of your choice OR buy several small round DISPOSABLE pans to give these away to friends!

INGREDIENTS:

• 2 cups Raw Milk, Organic Whole Milk, Goat Milk or Milk Alternative
• 1/2 cup Organic Olive Oil
• 1/2 cup Organic Sugar 
• 1 package Active Dry Yeast (2 1/4 tsp)
• 4-5 cups (Plus 1 Cup Extra, Reserved) Organic Unbleached flour OR ancient grain of your choice 
• 1 teaspoon (heaping) ALUMINUM FREE Baking Powder
• 1 teaspoon (scant) ALUMINUM FREE Baking Soda
• 1 Teaspoon (heaping) Sea Salt
•  Plenty Of Melted Organic Butter
• 2 cups Organic Sugar
• 1/2 tsp lemon zest
• OPTIONAL: 1/2 tsp Almond Extract

For the sticky lemon filling:

• 1 cup organic sugar
• 1 lemon, zested
• 4 tablespoons (1/2 stick) organic butter, melted
• 1/4 teaspoon powdered ginger
• 1/8 teaspoon freshly-ground nutmeg
• 1/4 cup lemon juice, from 2 lemons
• OPTIONAL:  1 TBSP OF ORGANIC ALMOND EXTRACT (i LOVE using this and I even add it to my dough)

For the lemon cream cheese glaze:

• 1 organic lemon, zested and juiced
• 4 ounces ORGANIC cream cheese, softened
• 1 cup organic powdered sugar (1 cup organic sugar + 1 tsp arrowroot or tapioca starch in food processor will make your own very easily and corn-free!)

For the dough, heat the milk, oil, and sugar in a medium saucepan (or microwave) over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute or until nice and bubbly.  It can't be too hot or too cold...a little more than lukewarm.  While the yeast is getting happy, move on to next paragraph.

In mixing bowl, add 4 cups flour, scant baking soda, heaping baking powder, and salt. Add yeast mixture and stir until combined...I let my kitchen aid go for 5-10 minutes w/ the bread knead attachment.  (you may need to add more flour if its too sticky.  I know this sounds nuts, but the dough should feel like a breast.  Yep, that's what I said.  When it feels like a boob, your dough is perfect!  HA!)  Cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour or until doubled in size. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)  You can also MOVE ON AND ASSEMBLE, CUT ROLLS AND PLACE IN PAN AND THEN FREEZE YOUR UNBAKED ROLLS.

COMBINE ALL INGREDIENTS OF THE STICKY FILLING.  Set aside.
Preheat the oven to 375°F IF you are going to bake now.  Otherwise, you can freeze before baking and thaw out over night and bake the morning of.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

Drizzle half of the sticky filling onto rolled out dough.  Gooey is the goal. You can always make more if you need to!  

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, lemony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/gooey process with the other half of the dough and more pans. IF YOU ARE GOING TO FREEZE YOUR ROLLS, NOW IS THE TIME.  If not, continue one.  Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown. 

While the rolls are baking, make the cream cheese glaze: In a large bowl, beat together the glaze ingredients until very smooth. It should be smooth and creamy.

Remove pans from the oven. Immediately spread glaze over the top. Be sure to get it all around the edges and over the top. Make them for a friend today! It’ll seal the relationship for life. I promise.

Low Glycemic and GF Chocolate Chip Cookies

Low Glycemic and GF Chocolate Chip Cookies

2 Cups Namaste Flour

½ tsp of baking soda

½ tsp of sea salt

1 stick of organic butter, melted

¾ cup of agave

2 eggs

½ tsp vanilla extract

1 ½ cups of Enjoy Life OR Lily's chocolate Chips  (lily's chocolates are made w/ stevia...best choice)

Instructions:

Preheat oven to 325.

In medium bowl, whisk together flour, baking soda, and salt. Set aside.

In our stand mixer w/ paddle attachment, beat the melted butter and agave until combined. Beat in vanilla, eggs. Scrape down bowl as needed.

Reduce mixer to low and add dry ingredeints just until smooth.

Use a small scoop to portion out cookie dough balls onto a cookie sheet. (I line mine w/ silpat mats or parchment paper)

Bake until the edges are golden but centers are soft and puffy. (about 10-12 minutes) They bake best if YOU ROTATE THE BAKING SHEETS HALF WAY DURING COOKING.

Hearty Breakfast Casserole

Ingredients:

1 lb ground deer, beef, or turkey-cooked/drained
3 large organic red potatoes
1 1/2 tsp salt, divided
1 cup of shredded cheese
4 large eggs
1 cup of raw milk, organic milk, or UNSWEETENED milk alternative

Mix meat, potatoes, and cheese in 8x8 lightly greased pan.  Whisk egg, milk, and salt and pour evenly over potato mixture.  Bake 350 for 35-40 minutes.

NO OATS OATMEAL

• 1 cup Crushed Pecans
• 1/3 cup Flax Seed Meal
• 1/3 cup Chia Seeds
• 1/2 cup Cauliflower, riced (~ 3 oz.)
• 3 1/2 cups Coconut Milk
• 1/4 cup Heavy Cream
• 3 oz. Cream Cheese
• 3 tbsp. Butter
• 1 1/2 tsp. Cinnamon
• 1 tsp. Maple Flavor
• 1/2 tsp. Vanilla
• 1/4 tsp. Nutmeg
• 1/4 tsp. Allspice
• 3 tbsp. Erythritol, powdered
• 10-15 drops Liquid Stevia
• 1/8 tsp. Xanthan Gum (optional)

Rice 1/2 cup of cauliflower in a food processor. Set aside for a moment.

 Add 1 cup raw pecans to a ziploc bag and use a rolling pin to crush them. Make sure they’re not too small, because you want them to add texture to the dish.

Add pecans to a pan over low heat to toast.

In a saucepan, heat 3 1/2 cups coconut milk. Once warm, add cauliflower and continue to cook until it starts to boil.

Turn the heat down to medium-low and add your seasonings: 1 1/2 tsp. cinnamon, 1 tsp. maple flavor, 1/2 tsp. vanilla, 1/4 tsp. Nutmeg, and 1/4 tsp. Allspice

 Add erythritol and 10-15 drops liquid stevia to the pan and stir in well.

 Add the flaxseed meal and chia seed to the pan and mix well. This will start to thicken tremendously.

Measure out 1/4 cup heavy cream, 3 tbsp. butter, and 3 oz. Cream Cheese.

Once your mixture is hot again, add the toasted pecans, cream, butter, and cream cheese. Mix together well. Here, you can add 1/8 tsp. xanthan gum if you would like it to be a bit thicker.

Condiments...CLEANED UP!

HONEY MUSTARD

1/4 cup of mustard
A generous squirt of honey or Whole Sweetener Agave Nectar

Stir well.

BULLETPROOF MAYO

1 large egg
3/4 cup extra virgin olive oil
1/4 cup coconut oil
2-3 tsp organic lemon or lime juice
1/2 avocado
Pinch of sea salt

Add all of the ingredients together a bowl and let the egg sink to the bottom.  Using an immersion blender, combine all of the ingredients until the mayo reaches desired consistency.  This yields about 1 1/2-2 cups of mayo.

EASY DRESSING

1/4 cup olive oil
2 tsp lemon juice
1 tsp of agave or honey
pinch of himalayan salt

Combine all.

Bulletproof Satisfying Salad Dressing

• ½ Avocado (or 2 egg yolks)
• 2 tbsp Coconut Oil (optional)
• 3 tbsp Olive oil
• 2 tbsp Apple Cider Vinegar
• 1/3 medium cucumber
• Sea salt to taste
• Pinch of xylitol or stevia
• Fresh cilantro, oregano, or sweet or spicy pepper

Blend all ingredients to create a thick, creamy dressing.

Bulletproof Honey Mustard Vinaigrette

• ¼ cup Apple Cider Vinegar
• 1/4 cup Extra Virgin Olive Oil
• 3 tbsp organic mustard
• 2 tbsp raw honey (or xylitol)

Bulletproof Creamy Basil Vinaigrette

• ½ Avocado
• ¼ cup  plus 2 tbsp Extra Virgin Olive Oil
• ¼ cup Apple Cider Vinegar
• A small handful of fresh basil leaves

Bulletproof Ranch Dressing

• 1 cup Bulletproof Mayo
• 2 tbsp Fresh Dill – chopped
• 1 tbsp Apple Cider Vinegar
• 2 cloves garlic, minced together with sea salt
• salt and pepper

Chill for a few hours after blending.

FRENCH DRESSING

• 1/3 Cup Olive Oil
• 1/3 cup organic ketchup, preferably stevia sweetened
• 3 tbsp of agave nectar
• 1/4 cup apple cider vinegar
• 1 tbsp chopped onion
• 1 1/2 tsp lemon juice
• 1/2 tsp dry mustard, or a squirt of dijon mustard
• 1/2 tsp paprika
• 1/2 tsp of sea salt

Place all ingredients in a blender and emulsify.  Refrigerate for at least 3 hours...longer is even better!  

SUPERBOWL SUNDAY: how to keep it CLEAN yet still make all the foods you LOVE!

I posted this TWO YEARS AGO and it continues to be our favorites!  

SIMPLY CLICK HERE for all recipes.  

ENJOY!

The DAILY ESSENTIALS: What supplements should I be taking?

This is going to VARY GREATLY from person to person as each of us are biochemically different and therefore have different needs.

But...I can tell you that everyone should be on the following:

1.  A food based MULTI vitamin.  I have access to very high quality multi's OR you can order some great ones off Amazon like the one HERE.

2.  A high quality DIGESTIVE ENZYME.  Of course, this is my area of expertise as I am a trained, certified Loomis Digestive Health/Enzyme Therapist.  Most of my enzymes run around $35 and you would be under my care to ensure we have you on a ratio of enzymes that is PERSONALIZED to your needs.  However, there are decent ones you can also order online like the ones HERE.  Either way, they can be shipped to your door.

3.  Probiotics.  Again, you can order through me.  I have access to clinical strength probiotics (some up to 200 billion active cells!) but you can also order some decent ones online HERE.

Additional supplements should be recommended after a proper consultation with client.  Hope that helps!

First 30 Day Elimination

1. NO SUGAR. (stevia and xylitol are acceptable)  
2. NO GLUTEN/WHEAT OF ANY KIND (no breads)  
3. NO CORN IN ANY FORM. (corn syrup, high fructose corn syrup, corn starch, corn, corn chips)  
4. NO PORK  
5. NO SCAVENGER FISH (shrimp, catfish, lobster, etc)  
6. NO MSG (monosodium glutamate...read labels)  
7. NO PASTEURIZED DAIRY except for: Organic Valley Fat Free milk, Organic Valley Mozzarella Cheese.  
8. ACCEPTABLE YOGURTS ARE: Greek Goddess plain or honey, FAGE 0% or 2%.  
9. NO MARGARINE. Use real butter.  
10. NO ARTIFICIAL ANYTHING..colors, flavors, extracts.  
11. NO PEANUT BUTTER. Use almond, cashew or sunflower.  
12. ONLY SLIVERED ALMONDS, no other nuts.  
13. NO CANS OR BOXES, unless approved. 　 (like organic canned tomatoes in a recipe)  
14. GET AS MUCH AS ORGANIC PRODUCE AS YOU CAN.  
15. NO VINEGAR for 30 days.
16. ORGANIC BLACK BEANS ONLY.

SHOP PERMITTERS! KEEP YOUR DINNERS SIMPLE!


FOR TIPS ON HOW TO REPLACE ABOVE INGREDIENTS IN RECIPES, CLICK HERE.

WHAT TO REPLACE IN RECIPES

RECIPE CALLS FOR:                                         REPLACE WITH:

Pork                                       Chicken or other meat

Pasta                                      Tinkyada Brown Rice Noodles

Sour Cream                            2% Fage or 0% Fage (Costco, Walmart, Grocery)

Heavy Whipping Cream        Can of Organic Coconut Cream (Trader Joes)

Bacon                                     Nitrate Free/Preservative Free Turkey Bacon

Ricotta                                    2% Fage

Cheese- any kind                   Organic Valley Mozzarella,  Joseph Farms large block Colby Jack
                                                         
Soy Sauce                              Organic Coconut Amino's.  (Whole Foods, NG)

Mayo                                      2% Fage or 0% Fage or soy-free REAL may.

Cream Cheese                        Organic Valley brand only and/or you can often sub in Fage.

Peanut Butter                         Barney Butter, Cashew butter, sunflower butter

Pasteurized Milk                    Coconut Milk, Almond Milk, Raw Milk/Raw Goat

Sugar                                      Coconut Sugar, Natural Sweeteners (honey, maple, agave)

                                                     
Canned Soups                        Grab 0% or 2% FAGE Greek Yogurt, add extra salt.

Salt                                         Pink Himalayan Salt, Sea Salt

Corn Starch                            Arrowroot or Tapioca Starch

Margarine                              REAL BUTTER!  Kerrygold, Organic Valley are examples.

Bacon                                    Turkey Bacon, preservative free!  (no nitrates/nitrites)

Flour                                      Namaste, Brown/White Rice Flour, Almond Meal

Extracts                                 Get PURE extracts, NOT ARTIFICIAL.




                                                       



      

A LITTLE EDUCATION GOES A LONG WAY WITH ESSENTIAL OILS!

As a Certified Natural Health Practitioner and Loomis Digestive Health Specialist, it is of UPMOST importance to me to EDUCATE EO users.  After YEARS of research and education on this matter-and even through my own experimentation with oils-I have come to very strong conclusions on how I believe oils should be used.

Here is a breakdown on a few main points:

1.  PEOPLE CAN ABSOLUTELY BE ALLERGIC TO OILS.  To hear anyone say otherwise is unscientific and uneducated.  Click HERE for more info on how.  This is why YOU SHOULD ALWAYS DILUTE TO MINIMIZE ANY RISK OF REACTIONS.

2.  THE "DETOX" EFFECT (WHEN USED TOPICALLY) IS IMPOSSIBLE.  It is NOT scientifically/biochemically possible to have a "detox" effect if a person has any type of reaction on the skin.  Applying something on the body does NOT cause detoxification.  So if you apply an oil to the skin and have an adverse reaction, THAT IS EXACTLY WHAT IT IS:  AN ADVERSE REACTION.  ALWAYS.

3.  In the case of an adverse reaction, IT IS RECOMMENDED TO STOP USING THAT OIL INDEFINITELY.  Having an allergic reaction to an oil means that your immune system has created antibodies to something in that product or blend, and you can assume you will have that same reaction for life now.

4. OILS ARE CLINICALLY PROVEN TO IRRITATE MUCOUS MEMBRANES which can cause severe long-term health concerns to the stomach and vital organs if oils are ingested.  Due to the overwhelming evidence, I DO NOT SUPPORT INGESTION OF OILS UNLESS UNDER THE CARE OF AN EDUCATED HEALTH CARE PROVIDER/AROMATHERAPIST, and even then, ingestion should be used as CRISIS care ONLY.  According to world renown Robert Tisserand on this matter,

"...If you put essential oils in water and drink the water then there are two reasons this is not a good idea. One is that essential oils don’t dissolve in water and so it actually makes it harder for your body to assimilate the essential oil into its system because it’s not evenly dispersed. It makes it much harder for the body but it also means that you have little droplets of essential oils floating around in your stomach and this can lead to irritation of the very sensitive mucus membranes of the stomach."  

5. THERE IS NO SUCH THING AS "THERAPEUTIC GRADE" OILS.  This term is truly ONLY a marketing term created by the company selling these oils.  What you DO want to look for is UNADULTERATED oils.  The term "therapeutic grade" is not recognized by any official organization or the FDA.   If you think that term separates an oil from any other oil you've been DUPED by brilliant marketing.  And to make the matter even WORSE:  some companies claim that other oils use "filler" oils or that you should avoid "perfumy" oils.  From Robert Tisserand:

"...if you’re buying sandalwood, frankincense, copaiba or helichrysum oil, you can only get these from certain wholesalers in the world. If you’re selling blue tansy, helichrysum or frankincense oils you’ve bought them from, in the case of helichrysum, the Balkans, in the case of blue tansy, Morocco. That’s where they come from. Everybody gets them from the same place. So one blue tansy oil isn’t different from the next, one frankincense oil isn’t all that different from the next. They come from the same suppliers, the same origins. So your sandalwood oil isn’t different from the next person’s sandalwood. It may cost a lot more, but it basically is the same oil, unless it’s been adulterated. Sure, we don’t want adulterated oils."

6.  REFER TO PROPER DILUTION CHARTS AS A GUIDELINE FOR APPLICATION.  A simple search on the internet can be helpful.

7.  DRUG INTERACTIONS ARE POSSIBLE WITH ESSENTIAL OILS.  Click HERE for more info.

GROOVY ORGANIC CLEANING ONLY USES UNADULTERATED OILS.

You can view all of Groovy Organic Cleaning Products by clicking HERE.

Rotisserie Chicken (IF friendly)

1. 
   
   
   
   
   
   ROTISSERIE CHICKEN: 
   1. CROCK POT VERSION: toss in organic red potatoes, big chunks of yellow onion and carrots in bottom. Add some water to cover veggies. Sprinkle on some sea salt (NOT table salt which strips salt of everything wonderful) and Pepper. Take your whole chicken, pull out gizzards if any, and pat dry w/ paper towel. Stuff cavity w/ anything you think would be good flavor: half onion, apple, carrot, celery, herbs like rosemary and/or oregano/sage, etc. In a small bowl mix about ¼ cup of melted butter and any spices you want. I love to mix it up…sometimes I use just salt/pepper with some lemon juice and sage. Sometimes I use Italian type seasons. No right or wrong. Using clean hands, rub the oils/spices all over chicken. Turn on low and cook 6-8 hours. SO easy and good.
   2. OVEN VERSION: Preheat oven to 350. Using a large casserole dish, grease it first then toss in some veggies like organic red potatoes, onion chunks and carrots. Sprinkle on some sea salt (NOT table salt which strips salt of everything wonderful) and Pepper. Take your whole chicken, pull out gizzards if any, and pat dry w/ paper towel. Stuff cavity w/ anything you think would be good flavor: half onion, apple, carrot, celery, herbs like rosemary and/or oregano/sage, etc. In a small bowl mix about ¼ cup of melted butter and any spices you want. I love to mix it up…sometimes I use just salt/pepper with some lemon juice and sage. Sometimes I use Italian type seasons. No right or wrong. Using clean hands, rub the oils/spices all over chicken. COVER CHICKEN W/ FOIL AND BAKE 1 HOUR 15 MINUTES. Remove foil and turn on broil and cook for an additional 10 minutes until skin looks brown and crispy.
      
      
      HOMEMADE BROTH:  keep all the bones and carcass.  If there are any veggies in the pan/crockpot, keep those too!  (if you used a pan, you'll have to pull out the crockpot for this)  With the bones and cavity in the crockpot, fill your crockpot up with water almost as high as allowed.  Cover with lid and place ON WARM.  (not low!)  Let cook for 12-24 hours.  Strain and store your broth in a glass jar if you'll use immediately or you can freeze in ziplock bags for up to 6 months.  

Organic Latte: The best coffee you'll ever fix.

REAL, ORGANIC GRASS FED BUTTER (and other healthy fats) has now been clinically proven to LOWER bad cholesterol and RAISE good cholesterol.
Click here for article and references to clinical studies.

ANOTHER TIP:  This trick can completely diminish hunger cravings too!

Ingredients:

Organic coffee, brewed  (See why I say ONLY organic coffee below)  Costco has both decaf and reg

Organic Cultured Butter by Organic Valley OR Kerrygold (Kerrygold recommended-Costco)

OPTIONAL:  Raw milk, raw goat milk, or homemade Almond milk or store bought almond/coconut milk

OPTIONAL:  spices or pure extracts such as cinnamon, or organic pure extracts such as peppermint.

DIRECTIONS:  

1.  Pour about 2 cups of coffee in a blender, vitamix, or magic bullet.

2.  Add 2 tbsp of butter.

3.  Add a splash of milk or milk alternative.

4.  Add any optional spices or extract.  (get the best quality here!  organic, please!)

5.  Blend for 10 seconds.

6.  You now have a frothy, delicious, better than Starbucks cup of coffee!  

WHY ORGANIC COFFEE?  

Conventional coffee is among the most heavily chemically treated foods in the world (and thereby making it on Misty's Dirty Dozen list).  It is steeped in synthetic fertilizers, pesticides, herbicides, fungicides, and insecticides – a real mouthful with a bad taste. Not only does the environment suffer from this overload, but so do the people who live in it. Farmers are exposed to a high level of chemicals while spraying the crops and while handling them during harvest. The surrounding communities are also impacted through chemical residues in the air and water. These chemical presences are not just unpleasant; many are highly toxic and detrimental to human health. 

In the case of organic coffee, there are no synthetic fertilizers or chemicals used in growing or production, which means cleaner beans, air, land, and water. The coffee is grown with only organic fertilizers, like coffee pulp, chicken manure, or compost. Organic farms also combat climate change by emitting less carbon than chemical farms, while also sequestering significant amounts of carbon. As a bonus, organic coffee beans are richer in healthful antioxidants, and many people can even taste the difference. Your health, and the health of the planet, both get a boost.

- See more at: http://equalexchange.coop/blog/organic-vs-conventional-coffee#sthash.1V0eAv1b.dpuf

IF Portabella Crust Pizza

1. 
   
   PORTABELLA MUSHROOM “CRUST”: buy the large portabellas and turn upside down (gill side up, brush w/ melted butter and top w/ whatever you would your pizza-keeping in mind to keep this ketogenic.
   
   Sauce, organic mozzarella cheese, veggies, etc.
   
   Bake at 350 until cheese is melted. Delicious!
   
   SAUCE IDEAS:
   
   

   1. HOMEMADE: you can easily make your own w/ tomato paste. (we buy our organic tomato paste from Costco) Add about 1 tsp of EVOO and toss in Italian seasonings like basil, oregano, parsley and a little salt/pepper.
      STORE BOUGHT:  You can always just use an ORGANIC MARINARA SAUCE like the one I use from Trader Joes.  BEWARE:  You MUST read labels!  Many sauces (even organic) use soybean oil...BAD!  

IF Beef Stroganoff

INGREDIENTS

¼ cup organic butter, melted

8 ounce package portabella mushrooms, cleaned, trimmed and quartered

1 pound sirloin or deer steak, sliced across the grain 1 inch thick

1 tbsp organic unsalted butter

1 small onion, thinly sliced

1 small clove of garlic minced

1 ½ cups organic beef  or chicken stock (see last ingredient...you'll need more to cook quinoa in)  HINT:  I make my own broth but you can buy cases of organic broth at Costco.

1 tsp. Dijon mustard

¼ cup FAGE 2% Greek Yogurt

1 tbsp. chopped flat leaf parsley

Kosher salt to taste

Freshly ground black pepper to taste

1 cup of white rice + 2 cups of organic chicken or beef broth

Arrowroot or tapioca starch IF NEEDED.

DIRECTIONS

• RICE DIRECTIONS:  In small sauce pan, bring 2 cups of organic broth to boil.  Add 1 cup of rinsed rice.  Turn down heat, cover and simmer until rice nice and fluffy.  (just follow the instructions but use broth instead of water)

In a large skillet (I love using our large cast iron skillet) heat 2 tbsp. of the butter until shimmering. Add the mushrooms and cook over medium high heat until softened about 3 minutes, season with salt and pepper and cook one minute longer. Transfer mushrooms to a medium bowl.

Season steak with salt and pepper. Heat the remaining 2 tbsp. of butter in the same skillet. Add the steak and spread evenly in pan; cook until browned on all sides (leave center a little pink), about 4 minutes. Transfer the steak to the bowl with the mushrooms. Add 1/3 cup of broth to the skillet and stir to scrape up the browned bits from the bottom of the pan; add to the mushrooms and set aside.

In the same skillet, melt 1 tbsp butter until bubbling. Add the onion and cook until softened about 3 minutes. Season with salt and pepper. Add the garlic and cook one more minute. Add the steak and mushroom mixture back to the pan with 1 1/2 cups broth and mustard; simmer over medium heat until the pan juices thicken slightly, about 5 minutes.  NOTE: if need to thicken, add a little sprinkle of arrowroot or tapioca starch.  Remove from the heat and stir in the FAGE and parsley. Season the stroganoff with salt and pepper and serve over rice.

Yields 4 main course servings