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Recipes to Flatten the Bulge
This is meant to be used for no more than 2 days.
Always use organic ingredients!

 
 

Recipes for those of you who have juicers.

For Breakfast: Juice 2 apples (tart ones are best) 1/2 lemon, large handful of spinach or kale, 1 inch chunk of fresh ginger

Mid-morning: (2 hours after breakfast) 12 ounces Green Tea OR 4 Tablespoons Unsweetened cranberry juice to 8 ounces of water

Lunch: 3 Carrots (tops removed ), 1 handful of spinach, 1 cucumber, 1/2 lemon, 1/2 apple, 1/4 tsp cinnamon and 1/8th tsp cayenne pepper 1/8 tsp celtic sea salt

Mid-afternoon: (2 hours after lunch) 12 ounces green tea OR 4 Tablespoons unsweetened cranberry juice in 8 ounces of water

Dinner: 1 medium tomato 1 cucumber 1 handful of cilantro 1 handful spinach 1 lime dash of hot sauce

Before Bed: Green tea or 4 Tablespoons unsweetened cranberry juice in 8 ounces of water.



 

Recipes for those of you who don't have juicers.

For Breakfast: 1 cup apple juice, 1 Tablespoon lemon juice, 1 scoop Garden of Life Wheat Grass or other similar green powder, 1/2 teaspoon of ground ginger

Mid-morning: (2 hours after breakfast) 12 ounces green tea OR 4 Tablespoons unsweetened cranberry juice to 8 ounces of water.

Lunch: 8 ounces carrot juice, 1 scoop greens, 1/4 teaspoon cinnamon, 1/8 teaspoon cayenne pepper, 2 ounces apple juice, 1 Tablespoon lemon juice.

Mid-afternoon: (2 hours after lunch) 12 ounces green tea OR 4 Tablespoons unsweetened cranberry juice to 8 ounces of water.

Dinner: 16 ounces tomato juice, 1 Tablespoon lime juice, dash of hot sauce. Celtic sea salt and pepper to taste.

Before Bed: 12 ounces green tea OR 4 Tablespoons unsweetened cranberry juice to 8 ounces of water.

 
  Tasty Swaps for the Holidays  
  Grain Free Dairy Free Pumpkin Pie (from Against All Grain)
 
  Ingredients for the crust:
1 1/2 cup almond flour
3/4 cup whole pecans
1 tablespoon coconut oil
2 tablespoons honey
1 egg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
  Ingredients for the filling:
1 15 ounce can pumpkin puree (or about 2 cups fresh)
1/2 cup almond milk
3 eggs + 1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon lemon zest
1/2 cup grade B maple syrup
 
 

Directions:
Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.

Whisk all of the ingredients together in a bowl. Pour the filling into a frozen pie crust.
Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top. Refrigerate until chilled, then serve with coconut whipped cream on top.


 
  Gluten Free Green Bean Casserole  
  Cream of Mushroom Soup:
olive oil
1 lb. button mushrooms (or any other kind you prefer)
6 Tablespoons butter
2 cups chicken/vegetable broth
2 cups whole milk
6 Tablespoons flour (sweet rice flour)
1 teaspoon dry mustard
less than 1/8 teaspoon cayenne pepper for a little kick (optional)
salt to taste (celtic sea salt)
pepper
1 3/4 – 2lbs fresh Green beans, cleaned and cut into 2 inch pieces
1 Tablespoon Tamari J’s Wheat Free Soy Sauce
 
 

Directions:
First, saute your mushrooms in olive oil and set aside. Next, prepare your cream of mushroom soup. Start by melting your butter in a large saucepan and once the butter starts to bubble, add your flour. Then add your spices- I chose dry mustard, shake of garlic powder, salt, pepper, and the tiniest amount of cayenne pepper. Once the roux has cooked/bubbled for a few minutes, add your milk and chicken/vegetable broth. Whisk until the sauce thickens. Once the sauce has thickened, add back in your mushrooms.
At this point, cook your green beans for 4-5 minutes until bright green. Strain the water from the green beans. Once they are done, put the green beans in a large casserole dish.
Mix in the soup and soy sauce.
Bake for about 35 minutes on 350 degrees or until bubbly.

 
  French Fried Onion Rings to top Green Bean Casserole  
 

Ingredients:
2 or 3 big sweet onions
enough milk for soaking onions
1 1/2 – 2 teaspoons celtic sea salt
pepper
1/2 cup tapioca flour
1/2 cup rice flour
coconut oil for frying

 
 

Directions:
Measure flours, salt, and pepper and put into a zip lock bag.
Slice the onions and separate into rings.
Heat oil in a large frying pan. Oil should be about an inch deep. When the oil is hot enough, a flick of water will make the oil sizzle.
Soak the onions in milk for a few minutes.
Don’t try to do all the onions at one. Just one batch at a time.
Dredge the onions in the gluten free flour. Give them a good coating of flour.
Place the onions in the frying pan with the heated oil.
When the onions start to float to the top turn them over and cook until just golden brown. They cook fast!
When the onion rings have finished cooking, lay them on a paper bag or paper towels to cool/drain some oil.

 
  Mashed Cauliflower (instead of mashed potatoes)
 
  Ingredients:
1head cauliflower
1/2 stick of butter
1/4 cup whipping cream
1/4 cup sour cream
3 tbsp minced garlic (I like extra garlic)
salt and pepper to taste

(optional)
4 ounces sharp cheddar cheese

How to Prepare:
Steam cauliflower until tender (about 10 minutes).
Place in flood processor and chop up finely.
Transfer to mixer and add all ingredients except 1/2 of the bag of sharp cheddar.
Place in a casserole dish and preheat the oven to 350. Grease dish with butter and pour mixture in and then top with the rest of the 1/2 sharp chedder cheese. Bake for about 20-30 minutes.

 
  Baked Sweet Potatoes
 
 

1 Sweet potato per person

Bake sweet potatoes in oven at 350 until tender (about 35-40 minutes)

Remove from oven and slice open
Mash inside of potato with fork to soften

Add: 1 tsp. butter to each slice
1 tsp. locally derived honey
sprinkle with cinnamon
Serve

 
  Raisin Cookies  
 

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups rolled oats
1/4 cup almond milk
1/2 cup raisins
1 tsp. vanilla
1 tsp. cinnamon
Mix all ingredients and drop on ungreased cookie sheet. Bake at 350 degrees for 15 - 20 minutes.

 
  Gluten Free Breakfast  
 

1/4 cup rolled oats
1/2 banana mashed
1/4 cup almond milk
1/2 Tbls. Raw cacao
1 Tbls. organic peanut butter or almond butter
Mix all ingredients except peanut butter and warm in saucepan on stove top. Top with peanut butter or almond butter.

 

 
  Juli's Juice Recipes
As always, use organic ingredients!
 
 

Heart Healthy Veggie Juice
2-3 tomatoes
2 stalks of celery
1/2 cucumber
1 large handful of spinach
1/2 clove of garlic
1 tsp. olive oil
dash of cayenne
Juice all ingredients and drink immediately.

Apple Lemonade Juice
(aka Green Lemonade)

2 apples (green if possible)
1/2 lemon
large handful of spinach
2 kale leaves
1 inch chunk of fresh ginger
Juice all ingredients and drink immediately.
Excellent for the liver, stabilizing blood sugar, alkalizing and overall detoxifier.

Colon Health Juice
1 green apple
1 carrot
1/2 cucumber
2 stalks celery
1/3 lemon
1 Tablespoon of locally derived honey
1/2 cup water to thin
Juice all ingredients and drink immediately.

 

Liver Boosting Juice
2 carrots
1 apple
1/2 beet
handful of cabbage or spinach
1 inch chunk of ginger
1/2 lemon
Juice all ingredients and drink immediately.

Great Overall Juice
3 medium carrots
3 stalks celery
1/2 cucumber
1 stalk kale
large handful of spinach
small handful of mixed greens (lettuce)
1/2" chunk of ginger
1/2 Gala apple
1/3 lemon
dash of cayenne
1 T. olive oil
1/2 t. chloropyll
Juice first 9 ingredients, then add cayenne, olive oil and chlorophyll.
Stir and drink!

 
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