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
Optional: 1 T almond flour
Toppings of choice
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.
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.
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)
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)
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
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.
¼ C Coconut Oil
2 med bananas
3 pitted dates
¼ C coconut flour
¼ t baking soda
½ C walnuts, toasted and chopped
Makes about 8 muffins.
In this episode, Tiffany dives into 5 things you may be doing that contribute to storing body fat rather than allowing your body to release it. She suggests you start with one or two of the items so you don't overwhelm and work on them to become new habits that will help your body release the fat (weight).
1. Get more and better sleep.
2. Manage your chronic stress.
3. Quit eating fructose.
4. Stop endurance exercises
5. Stop snacking
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To get back to basics with your nutrition and stop snacking, start here by downloading your free 7 day meal plan: https://rockbottomwellness.com/7-day-eating-plan
4 skinless, boneless chicken breast halves, cut into thin strips
3 T coconut vinegar or apple cider vinegar
5 t coconut palm sugar or 8 t erythritol, divided
½ C Coconut Aminos, divided
1 C Chicken Broth
¾ C Water
1 T sesame oil
½ t ground black pepper
2 T cornstarch
1-12oz package uncooked linguini pasta (option, GF brown rice noodles)
2 T coconut oil or butter, divided
2 T fresh minced ginger root
1 T minced garlic
6 green onions, sliced diagonally into ½ inch pieces
Cook the linguini according to package instructions, drain and set aside.
Combine sliced chicken with 2 ½ t of sugar or 4 t of erythritol, 1 ½ T vinegar, and ¼ C Coconut Aminos. Mix together, cover and marinate in refrigerator for 4 hours or more.
In a separate bowl, combine broth, water, sesame oil and black pepper with remaining sugar or erythritol, vinegar, and aminos. In another small bowl, dissolve corn starch with some of the...
I LOVE this simple street taco recipe. Tacos are ALWAYS a hit at my house and this version is a nice little change to the ordinary taco. There’s a marinade that is best if you can plan ahead and marinade the chicken overnight but you can make a quicker option, too, by just marinating for a few hours. The flavors blend so well and the ingredients are fresh and healthy! You can use your favorite tortilla or make your own from cauliflower tortillas to make them even healthier depending on your goals!
4 Tablespoons fresh squeezed orange juice
2 Tablespoons apple cider vinegar
1½ Tablespoons lime juice
3 cloves garlic, minced
1½ Tablespoons chipotle chili powder
2 teaspoons dried oregano leaves
2 teaspoons smoked or regular paprika
¼ teaspoon ground cinnamon
1 teaspoon salt
freshly ground black pepper
1.5 pounds boneless skinless chicken breasts
20-22 mini white corn tortillas
1 /2 cup fresh cilantro, chopped
fresh lime juice
2 cups packed fresh basil leaves
2-3 cloves garlic
1/4 cup pine nuts, toasted
2/3 cup extra-virgin olive oil or grapeseed oil, divided
Salt & Pepper, coarsely ground, to taste
1/2 cup freshly grated Asiago cheese (optional)
Toast pine nuts on stove top. Put nuts in a dry skillet on med-high heat. Stir frequently. Nuts will turn golden in some spots. About 3 minutes.
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 2/3 of the oil and process until fully incorporated and smooth. Season with salt and pepper. Stir in cheese if not dairy sensitive.
Serve with gluten free crackers, as alternative pizza sauce, over pasta, or in chicken salad. The possibilities are endless. Check out this link for just 50 ideas easily found online: http://www.foodnetwork.com/recipes/articles/50-things-to-make-with-pesto.html