Chocolate Covered Cashews

 

 

8 ounces unsweetened Baker’s chocolate

1/2 cup pure maple syrup

1/2 cup honey

Dash of Kosher or sea salt

2 cups roasted cashews (any type of nuts will work here)

1 T coconut oil

 

Prepare cookie sheet by covering with a sheet of parchment paper. Set aside. Add cashews to medium bowl and set aside. Add all ingredients to a heavy saucepan and turn to low heat. Stir until chocolate is completed melted. Once completely melted, pour chocolate mixture over cashews. Stir to cover thoroughly. Spread evenly onto cookie sheet lined with parchment. Set cookie sheet in refrigerator until cool (at least 2 hours). Break apart into bite-sized pieces and enjoy!

Store in container for up to 2 weeks (if they last that long).

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010: EFT w/ Ruthi Cohen-Joyner

Get your FREE 7 Day download here:

https://www.rockbottomwellness.com/7-day-eating-plan

Ruthi's focus is on helping women, especially small business owners and thought leaders, create loving relationships with their mind, body and soul through releasing the emotional weight that is holding them back from all of their deepest desires. This allows them to step more fully into their personal and professional power, passion and purpose and live more fulfilling lives. 

She uses an incredibly effective combination of today's best tools to generate lasting breakthroughs, inspiration and support. She is also a published course creator on the popular meditation app, Insight Timer. 

Her program can be found here: https://insighttimer.com/meditation-courses/course_tips-tools-and-taps-for-daily-transformation

Contact her @ 704.301.4714

[email protected]

yourtappingjourney.com

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Chicken Bok Choy Stir Fry

Uncategorized Apr 27, 2020

1 T coconut oil

1 T toasted sesame oil

1 # chicken breast, cut into pieces

2 lg. yellow bell peppers, sliced

1 onion, chopped

1 # baby bok choy, chopped

Tamari, Soy Sauce, or Coconut Aminos

Red pepper flakes

Salt & Pepper

Heat 1 T coconut oil in large sauté pan on high heat.  Add chicken and stir fry until lightly browned.  Remove and set aside.  Add 1 T sesame oil to pan and stir fry onion and pepper until lightly browned.  Add chicken back to vegetable mixture.  Lower the heat to medium toss bok choy until wilted.  The thicker ends will be somewhat crunchy.  While bok choy is cooking, add Tamari, Coconut Aminos or Soy Sauce to taste along with red pepper flakes, salt and pepper.

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Cauliflower Tortillas

2 Cups steamed cauliflower rice (after steaming)

2 eggs
2 T shredded Parmesan (this could totally be optional – thought it would help bind it better)
Salt & Pepper
Other seasonings to taste (I used fresh cilantro and some lime juice)

 

Line baking sheet with parchment paper. Heat oven to 375-400.

1) Take steamed cauli, drain as much excess liquid as you can with a cheesecloth or white dishcloth. WARNING: this is very hot.

2) In a medium bowl, combine eggs, parmesan (or any other cheese), salt and pepper and/or any other seasoning you’d like to try.

3) Add cauli to egg mixture and combine well.

4) Spoon cauli/egg mixture onto pan like you would a pancake on a griddle. There should be enough for 4-6 depending on the size you want.

5) Bake for 20-30 minutes.

6) When ready to use, fry on a dry pan to brown them on each side. A couple minutes is about all it takes.

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Cauliflower Crust Pizza

 

1 small to med head of Cauliflower (about 2-3 C once processed)

¼ tsp Sea Salt or Himalayan Salt

½ tsp dried basil

½ tsp dried oregano

½ tsp garlic powder

Pinch of crushed red pepper

¼ C Shredded Parmesan

¼ C Mozzarella

1 egg

Optional: 1 T almond flour

Toppings of choice

 

METHOD

 

Preheat oven to 450 degrees. Prepare large sheet of parchment paper on baking stone or sheet.

 

Wash and dry head of cauliflower. Cut off florets. You don’t need the stems. Pulse in your food processor for about 30 seconds until cauliflower is finely chopped. Steam cauliflower, let it cool, and wring it to release as much moisture as possible.

 

Place cauliflower in a bowl and add cheeses and spices. Stir to combine and then add the egg. Mix thoroughly. Hands actually work the best.

 

Once combined, form the cauliflower into a crust on an oiled parchment paper. Press firmly and slide parchment paper on baking stone or pizza sheet.

...

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California Egg Bake

6 eggs, slightly beaten     

½ C Sour Cream

½ t salt

2 med tomatoes, chopped

2 green onions, sliced

½ C Shredded Cheddar

In a small bowl, whisk eggs, sour cream and salt; stir in the tomato & onion.  Pour into a greased 8-9” round pan or quiche dish.  Bake uncovered at 350 for 25-30 minutes, or until knife in middle comes out clean.  Serves 4-6. 

  • Some modifications could be to add sautéed peppers and ham or bacon.
  • Adapted from Taste of Home
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Caesar Salad

 

1/3 cup Plain Greek Yogurt

1 Garlic (clove, minced)

2 tbsps Apple Cider Vinegar

1 tbsp Tamari

1 tbsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1/8 tsp Sea Salt

1/8 tsp Black Pepper

12 leaves Romaine (chopped)

6 slices Organic Bacon (cooked and chopped)

1 cup Chickpeas (roasted)

1 cup Cherry Tomatoes (sliced)

1/2 Lemon (sliced into wedges)

 


  • In a small mixing bowl whisk together the Greek yogurt, minced garlic, apple cider vinegar, tamari, olive oil, Dijon mustard, sea salt and black pepper until smooth and creamy. Set aside.
  • Add the chopped romaine and the dressing to a large mixing bowl and toss well. Top with the chopped bacon, roasted chickpeas, and sliced tomatoes. Divide between plates and serve with a lemon wedge. Enjoy!
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BLT Salad Bowls

2 Eggs

4 slices Organic Bacon

4 cupsA rugula

1 cup Cherry Tomatoes (halved)

1/2 Avocado (sliced)

2 tbsps Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

 

 

  1. Hard boil your eggs by placing them in a small pot and fill with enough cold water to cover them by 1-inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let stand for 12 minutes then drain. Place eggs in a bowl of ice-cold water for 10 minutes.
  2. While the eggs are cooling, cook bacon in a pan over medium heat until crispy. Remove from pan and pat excess oil away with paper towel. Once cool, chop it up.
  3. To assemble the salads: divide arugula between bowls and top with cherry tomatoes, avocado, chopped bacon and hard-boiled egg. Drizzle with olive oil and season with salt and pepper, to taste. Enjoy!

 

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Beef & Veggie Soup

beef recipes soup veggies Apr 24, 2020

Ingredients

 2# beef stew meat

1 T grape seed oil or coconut oil

2 C white potatoes, cut into chunks

1 C carrots, cut into chunks

2 C celery

1- 14 oz can diced tomatoes

6 C water, divided

1 cube beef bouillon, gluten free (dissolved in 2 C water)

2 C beef broth, gluten free

5 T onion soup mix (see DIY recipe http://www.pernuwell.com/recipes/diy-dry-onion-soup-mix/)

1/2 t fresh garlic, minced

Directions

 In a large stock pot, brown beef in oil. Meanwhile, cut up the veggies while dissolving bouillon cube in 2 C water. Drain extra liquid from beef after it is cooked through. Add veggies, onion soup mix, garlic, bouillon water, water and broth. Bring soup to a boil, reduce heat and simmer, until veggies are done, about 1 hour.

Serve alone or with side of your choice.

Garnish with avocado slices and/or cheese.

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Banana Nut Muffins

Ingredients

3 eggs

¼ C Coconut Oil

2 med bananas

3 pitted dates

¼ C coconut flour

¼ t baking soda

½ C walnuts, toasted and chopped

Directions

  1. Set oven to 350 degrees.
  2. Blend eggs, oil, bananas and dates in food processor, magic bullet or blender until combined.
  3. Add the coconut flour, salt and baking soda.
  4. Add the walnuts.
  5. Scoop batter into lined muffin pan (about 8 regular-sized muffins)
  6. Bake for 20-25 minutes.

Makes about 8 muffins.

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