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B & G without no C

B & G with no C (Crap)

This is a recipe I  came up with after years of making it the traditional way with Wheat Flour and Cows milk is how I used to do it before going wheat free.

  1. Add the breakfast sausage to the pan and cook until you no longer see any pink, breaking up the sausage as it cooks.
  2. Once meat is cooked through,  add your coconut flour to the hot pan teaspoon by teaspoon while constantly whisking.
  3. Once you get a thickened mixture, add coconut milk to the pan, whisk then add the garlic powder, sage and salt and pepper.
  4. When the flavors meld,  Taste and salt and pepper as needed.
  5. Pour on top of biscuits. Or eat with a spoon. Or drink. Whatever you need.16231482_10210427916807531_1144348298_o

 

 

CB Salad

Cheeseburger my Salad PLEASE!

Cheeseburger Salad {21 Day Fix}

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
Serves: 1

Ingredients
1 lean hamburger, grilled and diced (1 red)
1¾ cups Spinach (1.5 green)
5 baby carrots, chopped (.5 green)
1 hard boiled egg, sliced (.5 red)
Fix Dijon Vinaigrette (2 orange) – you could just use one but I wanted plenty of mustardy dressing
Shredded cheddar (1 blue)
Instructions
1. In a large bowl, add your spinach, chopped carrots, shredded cheddar, and diced hamburger. Arrange the sliced
egg and top with vinaigrette. Delicious!
Recipe by Five Wooden Spoonsat http://www.fivewoodenspoons.com/2014/08/11/cheeseburger-salad-21-day-fix/

Dijon Vinaigrette – 21 Day Fix Approved

Serves: 8 servings
Ingredients
3 tbsp red wine vinegar
3 tbsp lemon juice (fresh is best but I use concentrated most of the time)
3 tbsp Dijon mustard
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp black pepper
6 tbsp extra virgin olive oil
Instructions
1. In a glass mason jar (or a medium Tupperware bowl works fine as well) combine all the ingredients.
2. Place lid and shake until it’s mixed. If you’re using a bowl, just whisk it for a few seconds.
3. Store in the fridge, covered and take out 30 minutes prior to serving so it softens a bit. Or, if you
forget to do that (like I always do), zap it in the microwave for 5 seconds.
Nutrition Information
Serving size: 6 tspn Calories: 104
Recipe by The Bewitchin’ Kitchen at http://www.thebewitchinkitchen.com/dijon-vinaigrette-21-day-fix-approved

OMG Nachos

OMG!!! It’s NACHOS!

Ingredients
1 large sweet potato – thinly sliced or thicker slices depending on
which type you are making
2 Tablespoons olive oil.
½ lb ground beef
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon oregano
½ cup salsa
4 green onions, chopped
1 tomato chopped
guacamole or 1 avocado chopped
Instructions
1. Thinly slice your sweet potato and coat with olive oil. Salt and pepper to taste.
2. Lay on a cookie sheet lined with parchment paper and cook for 20 minutes in a 400 degree oven or
until brown and crispy. Flip halfway through cooking time.
3. If using the thicker slices, place on a microwave safe dish or parchment paper and cook for 2 minutes
until they are soft but sturdy.
4. While the potato slices are cooking, brown your grown beef in a sauté pan. Add your spices and salsa
and continue to cook for 5 more minutes.
5. When potato slices are done, arrange on a plate and top with ground meat mixture and toppings of
your choice. I used a bit of avocado, tomato and green onion.
6. If you are making a big pile of nachos with the sweet potato chips, you can top the meat with any of
the following: shredded chess and sour cream (if you do dairy), guacamole, tomatoes, avocados,
green onions, olives, pickled jalapeños, cilantro all work nice.
Recipe by My Life Cookbook at http://mylifecookbook.com/2015/02/09/paleo-nachos-2-ways/

Zesty Zucchini Fries

Zesty Zucchini Fries

Ingredients:
4 zucchinis, tops and bottoms cut off
¼ cup fresh shredded parmesan cheese
1 tbsp garlic powder
¼ tsp salt (sea salt)
¼ tsp pepper
Instructions:
1. Preheat oven to 375.
2. Slice zucchini in half, widthwise.
3. Slice in half again, lengthwise.
4. Slice halves into fourths, creating long, slim fry shapes. If a large zucchini, keep slicing until you have long thin
strips.
5. Pat dry with paper towels.
6. In a large bowl, toss garlic powder, salt, pepper, and parmesan on fries.
7. Place fries on parchment paper on a baking sheet. Space out so fries aren’t touching.
8. Lower oven heat to 350.
9. Bake until brown and crunchy- about 20-35 minutes depending on the size of your fries.
10. If fries are browning too quickly, lower heat to 300 degrees and increase cooking time.
Recipe by Sweet C’s Designs at http://sweetcsdesigns.com/paleo-garlic-parmesan-zucchini-fries/

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Cauliflower Soup with Coconut Bacon

INGREDIENTS:

1 head (approx. 2 pounds) cauliflower
7 tablespoons unsalted butter, divided
1 leek, white and light green parts only, halved and thinly sliced
1 small onion, halved and thinly sliced
salt & pepper
4 1/2 cups water
1/2 teaspoon white wine or sherry vinegar…I DONT USE THIS!
3 tablespoons fresh chives, snipped
DIRECTIONS:

Trim the cauliflower, removing any green leaves and leaf stems. Remove stem and core; trim and slice into thin pieces. Cut 1 1/2 cups of small florets and set aside for later. Coarsely cut the rest of cauliflower into thick slices and chunks.
Melt 2 tablespoons of butter into a large saucepan set over medium low heat. Add onion, leek, and a pinch of salt and saute until softened, about 7-10 minutes.
Add water and increase heat to high. Add the half the cauliflower chunks and the stem pieces; bring to a boil, then reduce heat to maintain a simmer. Let simmer gently for 15 minutes, then add other remaining cauliflower chunks and cook for about 15 to 20 minutes, or until cauliflower is crumbly and tender.
Meanwhile, melt the remaining 5 tablespoons of butter in a pan. When butter is melted and frothy, add the reserved florets. Cook over medium heat until the florets and the butter are both browned, stirring occasionally, about 12 to 14 minutes minutes. Transfer the florets with a slotted spoon to a small bowl; toss with vinegar and coarse sea salt. Pour browned butter into a small bowl and set aside.
Ladle soup into blender and puree until smooth (use caution when blending hot liquids). Return soup to the saucepan over medium-low heat until heated through. Season to taste with salt and pepper. Additionally, you may choose to add up to a 1/2 cup more of water if desired for a thinner consistency. To serve, ladle into serving bowls and garnish with florets, snipped chives, and freshly ground black pepper; drizzle with browned butter and serve.

 

Coconut Bacon Recipe…….Click here

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Coconut Crusted Tilapia with Curry Rice

The Fish was something I came up with based on some stuff I had in the house.

Coat the fish with egg wash, dip in unsweetened coconut flakes that is mixed with Curry powder. Fry in coconut oil and then top with this yummy sauce ……

Curry Sauce

Make your Cauliflower Rice and lay Tilapia over the rice and pour sauce on top, sprinkle with Parsley, Eat alot of it!!  NOM NOM!!

 

Pumpkin Brownies

Ingredients

  • 1 cup Almond Butter
  • 1/2 cup Pumpkin Puree
  • 1/4 cup Pure Maple Syrup
  • 1/4 cup Coconut Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Pure Vanilla Extract
  • 1 pinch Salt
  • 1 whole Egg
  • 1/2 tsp Baking Soda
  • 1 tsp Apple Cider Vinegar
  • 1/2 cup Semisweet Chocolate Chips (Enjoy Life)
  1. Preheat your oven to 350 degrees.
  2. Grease an 8×8 baking dish with the fat of your choice
  3. Add all of the ingredients, except the egg, baking soda and apple cider vinegar, to a medium sized mixing bowl.
  4. Mix with a spoon until creamy.
  5. Whisk your egg in a separate bowl and then dump it into your mixing bowl and stir it into the mixture until it’s evenly combined.
  6. Add your baking soda and apple cider vinegar last…it will be like a science project. The apple cider vinegar will make your baking soda all fizzy. You MUST do this last because it is what will make your blondies rise a little extra!
  7. Once the fizzing starts to slow down mix all the contents of your bowl up until everything is combined.
  8. Fold in the chocolate chips.
  9. Pour the mixture into your baking dish.
  10. Bake in the oven for about 22-24 minutes. It will seem a little squishy when it is done. Just take it out and let it cool as it will harden as it cools.
  11. Enjoy these paleo pumpkin blondies! They’re especially fun in the fall, but tasty all year long!

 

bone-broth-jars

Badass Bone Broth Recipe

Bone broth has many different healing  properties and I have learned of its magical powers, thanks to my Holistic Doc!

BUT…I know many of you are wanting my hubby’s recipe that make me one happy girl!!

I have never made it so I had to ask the Master Chef to share his recipe with all of us! XOXO Honey!!

 

 

Sparky’s Magic Broth (we used to ride Harley’s and that was his biker nickname LOL)

*Pack of Bone Marrow Bones

*Brush Bones with Tomato Paste

*Roast at 375 for 90 minutes (watch for burning)

*Cut up Veggies-Carrots, Onions, Celery

*Add Veggies, 2 TBL. whole peppercorns, 3-4 garlic cloves, 2 bay leaves and a pinch of red pepper flakes to crockpot

*Add Roasted Bones to Crockpot and fill to the top with water

 

Cook for 24 hours on Low setting

Strain veggies and pour into containers. Once cold, skim fat off and then you can freeze.

 

Drink or use for recipes that call for any broth!
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3 Day

Cleanse Complete!! Good Results!

Am I glad the cleanse is over?? YES! But I am happier about how I feel and knowing that going forward I will make better eating decisions this weekend (Labor Day). I am making some CLEAN recipes for the weekend so I am not tempted to go astray!

So excited to announce our result for our 3 Day ShakeO cleanse! 8.6 lbs Total in 3 Days for the 2 of us! Way to go hubby! He even had a bday dinner out and probably a beer wink wink.

No chemicals, no starving, still worked out, and rid ourselves of those cravings that had crept back up!

Thanks for following along these past 3 days- you helped me keep accountable!!!