RECIPES

Recipes

All recipes I make are with organic, non- GMO, ingredients when possible. Because these foods are designed to help heal and restore the body, I find it important to minimize the environmental toxins that can be in everyday food. If you are here your body’s toxin bucket is likely already overflowing and won’t be in a  position to cycle more toxins out very well. Healing the gut is imperative to reducing nuero- inflammation due to the gut- brain axis. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6469458/


SMOOTHIES
For smoothies, I try to balance with fruit, a small amount of tolerated veggies, and a healthy fat. You can experiment and add in equip protein powder or a low histamine broth as tolerated.
Smoothies are an everyday, all day drink in our house. They can be so nutrient dense and healing. It’s a great way to get in things kiddos wont normally eat.

Tropical Sunset Smoothie (gut healing, neuroprotective)

2 c frozen mango
1 c frozen pineapple
½ c coconut cream or cocojune dairy free yogurt
1 handful of broccoli sprigs
1 tbsp royal jelly
1 c aloe juice

*optional
½ banana
½ scoop vanilla equip protein powder if you little needs more protein and its tolerated

Berry Vanilla Dream

1 c frozen blueberries
1 c frozen strawberries (or sub a frozen fruit that is tolerated. I’ve even done mango)
½ c coconut cream or cocojune yogurt
2 leaf and stems bok choy
1 carrot
½ c to 1 c broth (you can make frozen broth ice cubes to have on hand)
½ scoop to 1 scoop equip protein powder vanilla

*optional
½ frozen banana

Kitchen Sink Smoothie

(I call this the kitchen sink Smoothie because everything is interchangeable and you can throw in whatever you have left in your fridge. Just remember to keep the fruit amount higher than the veggie amount so it’s still sweet for those picky eaters. You can always add in a quality honey as well.)


1 c frozen peaches

1 c frozen mango

1 c frozen pineapple

2 to 3 carrots

1 leaf kale

1 stem and leaf bok choy or 1 handful broccoli

1 tbsp royal jelly

½ coconut cream or ¼ c olive oil


*optional

any other fruits or veggies that are in your fridge

½ c broth

½ to 1 scoop protein powder


Caramel Cream Dream


1 scoop Equip protein powder Salted Caramel flavor (can sub chocolate flavor for a chocolate version)

4 frozen coconut cream cubes

8 frozen filtered water ice cubes

1 frozen banana

1 carrot

1 leaf and stem bok choy


*optional 

frozen cubes of low histamine broth

1 tbsp royal jelly

1 to 2 tbsp of your favorite organic nut butter or sunflower butter as tolerated

I'll guide you to amazing places

FRENCH TOAST

2 to 3 free range organic eggs, whipped

4 to 6 slices canyon bakehouse mountain white gluten free bread


ghee/tallow/bacon fat/ or avocado oil in pan warmed


cover each slice in the whipped eggs and put in warmed pan. When one side is done it should come off with spatula easily. Flip and lightly brown the other side.

Toppings:

My children’s favorite topping is when I spread a light layer of organic nut butter. Then mix honey and a small amount of royal jelly (you don’t need much royal jelly, and spread that sweetness over the nut butter). So decadent!


Other toppings:

Any fresh fruit that’s tolerated and an organic real maple syrup or honey


Pancakes

1 c gluten free baking mix (there are several made with non-gluten flours)

2 eggs

¼ c coconut cream or applesauce (this is also where you can blend carrot, a green, and any fruit to get in added variety and make a “fruit sauce”)

½ scoop equip protein powder (if using coconut cream I use salted caramel flavor powder. The kids LOVE it). 

1 tbsp oil (I use avocado usually)


Mix and add filtered water until you get a pourable but still thick constancy. Warm pan with tallow, ghee, or oil. Once warm pour pancake mix. Once one side is lightly browned flip and do the other side.

Toppings:

Ghee

Maple syrup or honey (can mix with royal jelly)

Any fresh fruit


LOW HISTAMINE LOW GLUTAMATE BROTH


4 c filtered water

4 c roughly non-aged meat (Northstar Bison has a great selection)

2 red onions

6 cloves garlic

1 carrot

5 stalks celery

3 tsp flat leaf Italian parsley

4 tbsp olive or avocado oil

1 tbsp high quality sea salt


Warm oil in a pan and add in minced garlic and chopped onion. Simmer and stir until onions are transparent and garlic is lightly browned. Take off heat. Heat water to rolling boil and add in meat. Add in chopped veggies and all herbs, garlic and salt. Simmer for 30 minutes then take off heat. Use right away or freeze into cubes to use later. Histamine rises in broth as it sits or is refrigerated so use immediately or freeze.

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