- I have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two teen daughters that I homeschooled up until high School and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV
Saturday, November 18, 2023
This is so delicious! It's like a cappuccino/latte but without the milk or sugar. It keeps me full and focused!
Recipe for my low calorie version of Bullet Proof Coffee
(the original is super high calorie and high fat):
- Organic brewed coffee
- 1 tsp raw, extra virgin organic coconut oil
(I use Garden of Life available on Amazon)
- 1 tsp organic, grassfed butter or ghee [clarified butter]
(I use Ancient Organics Ghee available on Amazon or Organic Valley Ghee from Publix; these are the most delicious ones by far!)
- Organic Stevia extract to taste
(I use 2 heaping scoops of Plnt Organic Stevia Extract powder available at Vitamin Shoppe)
- 1 scoop organic acacia fiber (optional, not part of the original recipe, I like Root2 available at Vitacost.com or Renew Life Clear Acacia Fiber)
Pour hot organic coffee into a high-powered blender (like BlendTec, Vitamix, or Magic Bullet).
If you're in a rush use a handheld frother, but it will taste and look a little different because it won't blend as well.
Add all other ingredients to the blender.
Cover the blender but remove the center plastic portion of the lid first. Use a napkin to cover the lid hole while keeping your hand on the lid, and pulse (hot water creates pressure in the blender so hold tight). Then blend for about 10 seconds at medium speed. It will change from coffee color to a latte color. Yum!
You can add different powders and vanilla extract to it to create various flavors.
Add one small square of natural peppermint bark, 1/2 TBS organic cocoa powder, and 1/2 tsp organic vanilla extract. Finding natural peppermint bark is not easy, so it might be simpler to buy liquid peppermint drops.
Pumpkin pie spice:
Add organic pumpkin pie spice powder and vanilla extract.
Add Flavorganics Organic Hazelnut Syrup on Amazon. It contains sugar so don't use too much.
Thursday, July 21, 2022
My daily green smoothies are now very low oxolate!
Spinach 1 cup raw has 656 mg oxolates, while
greenleaf lettuce has 0 oxolates!
I also had to say goodbye to almonds and a few other foods that are extremely high in oxolate levels.
Although my oxalate intolerance resulting in constant AFib episodes developed after being exposed to mold three times over the past 10 years (the toxicity led to increased oxalate levels in my body), I think it's a good idea for everyone to try to follow a low oxalate diet to prevent kidney stones and other common autoimmune problems.
Get this app! Super easy to use, and you'll be amazed at how quickly 100 mg add up!
Dietitians recommend keeping oxalates at less than 100 mg per day, and under 50 mg if prone to kidney stones. But they caution us to do a slow reduction to avoid symptom flare-ups.
Sunday, February 27, 2022
So yummy and easy!
Organic grape tomatoes sliced in half
Organic green peas
Vegan cream cheese instead of mascarpone
Mozzarella instead of Monterey Jack and smaller amount
A lot less of parmesan due to dairy sensitivity
- 16 oz uncooked spirali pasta (or similar shape)
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable or chicken broth
- 3 cups fresh baby spinach
- 14 oz artichoke hearts, rinsed, chopped and squeezed dry
- 3 tsp sea salt (more or less to taste)
- 1 tsp freshly ground black pepper (more or less to taste)
- 1/4 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/2 tsp crushed red pepper, more or less to taste (optional)
- 1/3 cup freshly grated parmesan cheese
- 2 tsp dried oregano
- 3/4 cup shredded parmesan cheese
- 8 oz freshly grated monterrey jack cheese
- In an enameled pot or dutch oven on medium-high heat add uncooked pasta, spinach, artichoke hearts, garlic, salt, pepper, oregano, and crushed red pepper.
- Pour the broth and give it a good stir. Increase the heat to high. Bring to a boil, cover and reduce heat to medium-low.
- Cook for 10-12 minutes or until pasta is al-dente.
- Once the pasta is cooked, reduce the heat to low. Stir in the mascarpone, parmesan cheese, heavy cream, and monterey jack cheese. It should come together and be nice and creamy.
- Garnish with grated parmesan cheese.
I made a few changes because I didn't have all the ingredients, but it still turned out great (used all organic)!
Sweet peas instead of fresh shelled English peas.
Spaghetti instead of fettuccine.
Crushed red pepper flakes instead of pepperoncini chile flakes.
Canned cremini mushrooms instead of maitake and oyster.
Sweet red pepper and jalapeno instead of Fresno chile.
Parmesan instead of pecorino Romano.
- Level: Easy
- Yield: 4 servings
- Total: 30 min
- Active: 25 min
- Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
- Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
- When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.
Sunday, February 13, 2022
If you don't have healthy peanut butter cups you can just use organic chocolate chips like I did. Also, instead of regular sugar I used Xylitol.
Although it was really good, next time I would use maple syrup instead of honey.
- 8 cups plain popcorn we use air-popped popcorn
- Fine salt
- 1/2 cup honey or maple syrup
- 1/3 cup granulated sugar or sugar alternative like Xylitol
- 1/2 cup natural peanut butter
- 1/2 teaspoon vanilla extract
- 1/2 cup dark chocolate chips melted
- 1 1/2 cups Mini Peanut Butter Cups
- Place the popped popcorn in a large bowl and salt to taste. Set aside.
- Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla extract.
- Immediately pour the peanut butter caramel over the popcorn and gently stir with a long-handled wooden spoon until it's all coated. Spread popcorn on a large baking sheet. Drizzle popcorn with melted chocolate and let sit until chocolate hardens. Stir in the Mini Peanut Butter Cups.
Thursday, April 15, 2021
I just winged this right now, and it came out really good!
Yuho organic shirataki konjac pasta rice
Mr Spice organic Thai peanut sauce
Organic coconut aminos
Organic Valencia peanut butter
Organic Minced garlic
Organic Minced ginger
Pink Himalayan Salt, black pepper, cayenne pepper, and minced onion to taste
I added chopped steamed broccoli and asparagus.