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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009: 5 Habits That Keep You Storing Body Fat

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

To schedule your free 30 minute consultation, click here: https://rockbottomwellness.com/breakthrough

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

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Chicken Lo Mein

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.

 

Marinade:

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...

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Street Tacos

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!

 

MARINADE:

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

FILLING:

1.5 pounds boneless skinless chicken breasts

20-22 mini white corn tortillas 

1 /2 cup fresh cilantro, chopped

fresh lime juice

Hot...

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Basil Asiago Pesto

dip pesto recipes shareables Apr 20, 2020

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

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Low Carb Buns

Low Carb Buns

Inspired by One Minute Bread, The Next Minute Toast by Ginny

Makes 6 buns.

1/4 cup Butter

6 Large Eggs

1/3 cup Water

3 tbsp Parmesan

1/2 cup Almond Flour

1/3 cup Flax Meal

1 1/2 tsp Baking Powder

1/2 tsp Salt

2 tsp Erythritol

Melt butter in a large bowl. Add all other ingredients and whisk together really well.

Take 6 oven safe bowls, ramekins or tins, basically anything that will give you the shape and size you want. Spray with some cooking spray and line them up on a baking sheet.

Divide batter up evenly among the 6 tins, you’ll end up with approximately 1/3 cup of batter in each tin.

Bake at 350 degrees for 20 minutes.

Let them cool for a few minutes, then carefully slice each bun. Toast them to desired crispness and enjoy!

I haven’t tried them not toasted so I have no idea what they taste like that way, but toasted they are great and you can use them for any kind of sandwich or burger.

Makes 6 buns. 

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Almond Butter Cookies

 

This Almond Butter Cookies with Chocolate Chips recipe is one of the better flour less cookies I’ve made or tried. You have to watch to not over bake and they do firm up a bit as they cool. You can use regular sugar, too, but I like to try and minimize the amount of sugars in my kids’ diet. I have made a 3 ingredient PB Cookie recipe I got from my neighbor a while back but wanted to make something a little different and this is what I came up with last night while getting lunches ready.

 Ingredients

Preheat oven to 350 degrees.

1 C Creamy Almond Butter

1 egg

1/4 t vanilla

1 C Erythritol and 1/2 t Stevia Glycerite OR 1/2 C Truvia Baking Blend (no maltodextrin)

1 t baking soda

1/2 C Chocolate Chips (for Dairy Free, use Enjoy Life Chocolate chips) – optional

 

 Directions

Mix in almond butter (make sure it is well-stirred before using), egg and vanilla. Blend. Add erythritol and stevia (or other option) and baking soda. Mix batter well until thoroughly...

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{Holiday} Monster Cookie Bars

Ok, so these aren't so much a holiday monster bar as Monster Bar Cookies with holiday-colored candies in them. Since baking is not really my thing, that's good enough for me.

These bars are easy- you only need one large bowl- and some simple ingredients. There is definitely sugar in these but no flour- gluten free otherwise! I have made them with sugar alternatives (Erythritol and Stevia) but when you're bringing something to share at a party, you don't want to bring something that could potentially cause digestive upset. You gotta know your audience... So, here's the simple, gooey, {holiday} Monster Cookie Bar recipe. 

Ingredients

4 eggs

1 1/2 C Sugar

1 C Brown Sugar

3/4 t Salt

1 T Vanilla

16oz jar natural peanut butter

5 T butter

2 1/2 t baking soda 

5 Cups Gluten Free old fashioned oats

1 C mini holiday M&Ms (or normal for non-holiday times)

1/2 C-1 C Enjoy Life Chocolate Chips

Directions

Grease Jelly Roll pan generously. Preheat oven to 350 degrees.

In a large...

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008: How Kids Can Thrive Thru a Parent's Health Crisis

Tiffany interviews her own kids and digs deep into how they processed their mother being sick for a large portion of their childhood. Often parents feel so much guilt for not doing what they THINK kids need or we assume things are worse for them than they actually are. Even after twelve years, the insight Tiffany gleans from talking with her kids is sometimes surprising and often comforting.

LINKS:

https://rockbottomwellness.com/breakthrough

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007: Optimize Your Health After Cancer w/ Kristine Olson

In this episode, you'll learn what one cancer survivor and breast cancer expert does to make the best of her diagnosis and come out on the other side healthier than before. Sometimes it takes a shocking diagnosis to get us to wake up and shift our behaviors so we can improve our health. This is what Kristine has done.

 

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

https://rockbottomwellness.com/breakthrough

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