Guilt Free Blueberry Pancakes

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Hello all! This recipe is inspired by Mark Hyman, MD. He is an amazing individual in the world of health today; acknowledging that food is medicine. I’m a big fan and a huge supporter. For great tips on how to heal your gut, your skin, recipes, and so so much more subscribe to his blog drhyman.com

This recipe is a delicious,  gluten free, sugar free, dairy free, candida friendly (minus the blueberries, but so close!) breakfast. And overall is just a great opportunity to try making your pancakes a little differently!

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Ingredients

3/4 Cup Coconut Flour or Gluten Free Flour

3 Eggs

1 Cup Almond Milk

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tbsp Vanilla Extract

1/4 Lemon

Pinch of Salt

1 tsp Cinnamon

1 tsp Nutmeg

1/2 cup Blueberries

1 banana

Coconut oil

Syrup

1 Cup Blueberries

4 tbsp Water

3 tbsp Orange Juice

A pinch of Salt

Topping

Walnuts (optional)

Time: 15-20 minutes

Serves: 2-3

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Take out a large mixing bowl and mix together wet ingredients: eggs, milk, vanilla, & lemon. In a separate bowl mix together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, blueberries & banana. Add dry ingredients to wet and mix well. Add more almond milk if needed to get a more watery batter/pancake consistency. Once mixed, take out a small pot and place in blueberries and water for syrup. Place on medium/low heat for 8 minutes. Stir frequently. Take out a frying pan and grease it well with coconut oil and turn to medium/high heat. Then begin to pour about 1/4 cup or less of the batter into the pan. Once bubbles appear on the top or the edges turn golden brown, flip. Continue to do this until you have used all your batter. Once the 8 minutes is up on the blueberries add salt and orange juice. Stir well and let simmer on low for two more minutes with the lid on top. Once done, serve with pancakes and top with walnuts. ❤

Gluten Free Sugar Free Paleo Muffins

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These muffins are surprisingly good! I expected them to turn into a rock of bland luckiness, but I was delighted to find that they are sweet, nutritious, hardy, and soft.

This is the perfect breakfast or snack for any one with severe allergies, wants to lay off the sugar, or is doing the Candida Diet. This recipe was inspired by one I found online at http://www.thecandidadiet.com, but I put a couple of my own special twists in there.

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Ingredients

1 Cup Coconut Flour

1/2 Cup Coconut Flakes

1/4 Cup Flaxseeds

1/4 Cup Walnuts

1/4 Cup Pumpkin Seeds

2 Tbsp Chia Seeds

1/4 cup Raw Cacao

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Clove

2 Eggs

1-1 1/2 Tbsp Stevia

1 Tbsp Vanilla Extract

1/4 Cup Almond Butter

1-2 Cups Unsweetened Coconut Milk

Time: 25-30 minutes

Makes: 12

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Set the oven to 375 degrees. Take out one large mixing bowl and place in flour, coconut flakes, seeds, almond butter and cacao. Add in eggs and coconut milk and whisk until all the ingredients are well blended. If needed, add more coconut milk until the batter is sticky but not watery. Add in cinnamon, cloves, nutmeg, stevia and vanilla extract and continue to stir the batter. Take out your muffin tin and line it with cupcake liners or grease well with oil or butter. Fill your tin with the batter. These muffins don’t rise very much, if at all, so be sure to fill your liner to the brim. Garnish with more seeds and cacao, if you please. Place in the oven for 15 minutes. Check your muffins by placing a fork in the middle. If batter is still wet in the center cook for another 5-10 minutes. Once done, let them cool for 10 minutes, serve with a glass of coconut milk and then enjoy ❤

Gluten Free Gringa Fajitas

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Here’s a recipe out there for ya that I discovered on my Candida Diet! So good. I bit hard to take in meat since it’s been a while, but it sure made my gut feel good 🙂 I recently developed an allergy to gluten and corn as well so this recipes is nice for giving you an alternative to some of the ingredients that can trigger common allergies.

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Ingredients

1 lb Chicken

1 Yellow Bell Pepper

1 Red Bell Pepper

1/2 White Onion

1/2 Cup Quinoa

1/2 cup Spinach

1/2 tsp Cumin

1/2 tsp Paprika

1 tsp Chili Powder

Salt

Pepper

Coconut Oil

Toppings:

Cilantro

Avocado

Juice from a Lemon

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Start this dish off by taking a dollop of coconut oil and placing it in a frying pan. Cut up chicken into bite sized bits and place it in the pan on medium heat. Stir occasionally.

Take 1 cup of water and place in a small pot. Turn on high. Once water boils, add quinoa. Turn heat to low and cover with a lid.

Begin to cut up bell peppers and onion. Place in pan with chicken. Continuing to stir so that chicken doesn’t stick to pan. Be generous with your coconut oil. If it dish needs more, by all means, add more. You don’t want it to be soupy with oil, but well lubricated 😉 Add in cumin, paprika, chili powder; salt and pepper to taste. Stir pan, evenly coating chicken and veggies.

Once quinoa and fajita fillings are fully cooked. Prepare your plate by adding quinoa, spinach, fajitas fillings. Top with cilantro, lemon juice, and avocado. ❤

Spaghetti Squash Pasta Alternative

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Hello! As promised, here is a recipe for spaghetti squash spaghetti! It’s a healthy alternative to pasta and just as savory!

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Ingredients

1 Large Butternut Squash

Coconut oil

Salt

Pepper

1/4 cup yellow onion

3 cloves garlic

1 large portabello mushroom

1 head of cauliflower

1 small zucchini

1 can of tomato sauce

Toppings

Fresh basil

Pine Nuts

Parmesan

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Preheat oven to 375 degrees. Take out a large baking pan, cut the squash in half, grease pan with coconut oil, generously sprinkle salt and pepper over squash. Place the squash skin up and place in the oven for 40-45 minutes. Meanwhile, cut up onion and garlic and allow to simmer in frying pan with coconut oil in it for 2-3 minutes on medium/low heat. Add in zucchini, cauliflower, stir and let cook with a lid on for another 2-3 minutes. Add portobello, turn heat up to medium, season with salt and pepper, give your pan another stir and let sit for another minute or two. Be sure to watch your vegetables carefully, if they get to hot, feel free to turn the heat down. Once the mushroom and other veggies contents have softened, add tomato sauce. Put sauce on low heat until squash is ready. Stir occasionally. Once your squash is done, get out a big spoon and carve out the pasta-like strings and place into serving bowls. Add sauce and toppings of choice! ❤