I've decided it may be worth posting some of the recipes we use online so hopefully it is easy to get all this from one place--I've got to put a list together and will be adding some more soon

Meal Ideas:

Lemon Herb Chicken Quinoa Spring Salad (feeds one)

·      About 2-3 cups of spring mix salad (we use the prepackaged variety from Costco).
·      May also add about 1-2 leafs of romaine lettuce and/or ½-1 cup of spinach.
·      3-4 ounces of chicken tenders (or breasts).
·      1-2 tablespoons of pure coconut oil.
·      One Whole Lemon.
·      ½ small onion or 5 stocks of green onion.
·      About 1-2 teaspoons of Basil.
·      Salt and pepper (as well as other seasonings to taste).
·      ½-1 cup of cooked quinoa.
·      *Optional – to give variety add ½-1 cup of black beans (make sure there is no sugar or citric acid added if you are using the canned variety).

Add coconut oil to pan then add onion, sauté then sprinkle with some lemon and seasonings—after about 2-3 minutes add chicken (you may want to marinade slightly in lemon juice but it is not necessary).  As you sauté the chicken cut the lemon in half and squeeze some of the juice directly on chicken.  Add some basil, salt (and other spices you enjoy [we really like turmeric]), then turn and do the same to the other side.  Be sure to cook chicken thoroughly.  Add cooked quinoa on top of salad (and beans if desired), then slice chicken in strips and add to top.  Take other half of lemon and squeeze lemon all over your salad—ENJOY!

Coconut Butternut Squash Chips

- Butternut squash (cut in about 1/4 - 1/2 inch squares [good luck--don't cut your hand off!])
- 2 - 3 tablespoons of coconut oil
- Tumeric
- Sea Salt

Pre-heat oven to 400 - 425 degrees, cut up butternut squash--again be careful they are hard hard hard!  Be sure to peel the outer shell off of the squash.  place on a pan with about 2 - 3 tablespoons of coconut oil.  Place in oven for aout 5 minutes then stir to mix coconut oil, season with tumeric (perhaps some sea salt as well).  Continue cooking--stiring occasionally--until squash is tender then allow to brown to your desire.  After cooking sprinkle with Sea Salt and Enjoy!


Cacao-Pow (serves 2—or a big treat for 1)

·      About 12 ounces of unsweetened almond milk (we prefer the vanilla variety).

·      2 tablespoons of pure cacao powder.

·      1 cup of cooked steel cut oats (or ½ to 1 avocado, or 1 cup of quinoa or mix and match).

·      About 30-40 drops of alcohol free stevia (or whatever sweetener you use just flavor to taste.

·      About 2 cups of ice.
·      3-6 tablespoons of hemp hearts.
·      1-2 teaspoons of maca root powder.
·      1-2 scoops of M’Lis Cocoa Instant Meal.

Blend all the ingredients (put the liquid in first)—except the ice—on the smoothie setting in a blend tec (not sure what settings on other blenders).  Once completed taste to ensure enough sweetener.  Add the ice and run the ice crush setting (or the smoothie setting for finer pieces).  Pour and enjoy!

Kickin Cacao Moose (ish) Cake!
Thanks to:

for inspiring this recipe.

Original Recipe was meant to be brownies, but not everything was candida friendly so we tweaked it and decided it felt more than a moose cake than brownies


Here is my recipe loosely based on the above site:
·      ½ large avocado
·      ¼-½ cup almond milk
·      1 cup almond flour
·      4 eggs (although we are going to try with 3 next time)
·      1/3 cube of butter
·      1/3 cup of coconut oil
·      about 3 droppers (60 drops) of stevia
·      2 heaping tablespoons of cacao powder (although we could have added one more)

Pre-heat oven to 350 degrees and then Combine: ingredients (liquids first) into a blend-tec blender (I suppose another blender may work or you could just mix it in a bowl).  run on batter mode, place in a pre-greased 9X9 inch pan pore batter in and bake for 25-30 minutes (ours was done at 25).  Slice and enjoy!  If you decide you need it sweeter or more chocolatey then add more cacao and/or stevia (or other sugar free sweetener.

Dips and other delights:

Simple Naked Guacamole!
(How can you not love the healthy fat flavor of fresh avocados!)


·      2 ripe avocados (looks almost bad from the outside makes great guacamole).
·       About 2 tablespoons of lemon juice (freshly squeezed).
·      1/4 teaspoon of cumin (but more or less to taste).
·      Salt to taste (we love to use sea salt)

·      Optional:
·      1 small tomato cut into 1/4 inch cubes and/or cilantro.

Mash the avocados to the desired consistency and then mix in the lemon juice, cumin and tomatoes and cilantro if you desire (although we love it without either).  Salt to taste and enjoy--Great for dipping rice chips or vegetables in or using on burritos or your favorite salad.


Forbidden Black Bread
Made with Forbidden Black Rice and Almond Flour
thanks to
for the inspiration

1 ½ cups of almond flour
1 ½ cups of black rice flour (made in our blend tec blender)
1 ½ cup arrow root powder
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons of freshly squeezed lemon juice
7 eggs
½ avocado
¼ cup pure maple syrup

Pre-heat oven to 350 degrees.  Mix in a bowl all dry ingredients.  Mix in blend tech on smoothie setting the eggs, avocado and maple syrup—if you do not have a blend tec then mix separately in a bowl with electric mixer for about 5 minutes (to whip the mix).  Combine the dry ingredients with wet ingredients in blend tec or in bowl and mix thoroughly together.  Place in pre greased (we like coconut oil) bread pan and bake for 50-60 minutes.  May take more than one time to get use to the way your oven cooks.

**May switch the black rice flour for some other type of flour if you would like

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