Dandelion and Spinach Pomegranate Salad

spinach pomegranate saladIngredients:

1 small bunch fresh spinach

12 dandelion leaves

1 cup pomegranate seeds

1/2 cup pecan halves

 

Instructions:

You may substitute appropriate fresh greens for the dandelion and sorrel leaves.

Wash and de stem spinach. Pick and wash sorrel and dandelions.

Coarsely chop dandelion leaves, and tear spinach, then toss dandelion, sorrel and spinach together in a stainless steel bowl.

Put aside in refrigerator to drain and cool.

When drained, pour off excess water, and add pomegranate and pecans. Toss with dressing and serve.

The Skinny Delicious Series: Master Your Emotional Eating ( Free Yourself from Overeating Forever): Your Binge Eating and Compulsive Eating Cure

Epigenetic Rainbow Cake

rainbow cake

Ingredients

For the Crust:

Approximately 1.5 cups of raw dried mulberries
1 cup cashew nuts
1 large tablespoon of cinnamon

For the Filling

1. Red Layer:

1.5 cup of strawberries
Either the meat of 1 young coconut or 2 tablespoons of cashew

2. Orange Layer:

1.5 cups of papaya
Raw Almond Milk or Coconut Milk

3. Yellow Layer:

1 cup of pineapple
1 tablespoon of cashews or coconut milk

4. Green Layer:

3 ripe avocados
1 tablespoon barley grass powder or spirulina

5. Blue Layer:

1 cup coconut cream
a cup of very blue blueberries
Stevia to taste

6. Purple Layer:

1 cup blackberries
quarter cup coconut milk or cashews

Methods/steps

For the crust:

For the crust, we are going to add into our food processor approximately 1.5 cups of raw dried mulberries, 1 cup of cashews  and 1 large tablespoon of cinnamon. Process this until you get a crust-like consistency, then press it into your pie pan. Voila! You have crust!

For the Filling:

Red Layer:
Blend all of the ingredients for the red layer, and pour it into your pie pan on top of your crust.

Orange Layer:
Blend all the ingredients for the orange layer. Set aside.

Yellow Layer:
Blend all the ingredients for the yellow layer. Set aside.

Green Layer:
Blend all the ingredients for the Green layer. Set aside.

Blue Layer:
Blend all the ingredients for the Blue layer. Set aside.

Purple Layer:
Blend all the ingredients for the purple layer. Set aside.

After you have blended and poured your layers, go ahead and stick your cake in the freezer for approximately 7 hours to really firm it up.

The PALEO Epigenetic DIET BIBLE: (Lose Weight Permanently)Learn the Science of Slim, Use your Smart Genetics (250 recipes, 16 weeks of Paleo Diet Daily … 560 Paleo Meals): LOSE EXCESS FAT FOREVER

The PALEO Epigenetic DIET BIBLE: (Lose Weight Permanently)Learn the Science of Slim, Use your Smart Genetics (250 recipes, 16 weeks of Paleo Diet Daily … 560 Paleo Meals): LOSE EXCESS FAT FOREVER

PaleoBibleDo you want to be leaner?
Do you want to be a whole lot healthier than you are right now?
Do you really believe deep down that you can be so much fitter than you are right now?
Do you believe that knowledge is power?
Are you ready to discover the secrets behind the amazing Epigenetic revolution that’s transforming the lives of millions of people every single day?

Grab this book now at the most incredible pre launch price and start losing weight TODAY!

 

Know more at : The PALEO Epigenetic DIET BIBLE: (Lose Weight Permanently)Learn the Science of Slim, Use your Smart Genetics (250 recipes, 16 weeks of Paleo Diet Daily … 560 Paleo Meals): LOSE EXCESS FAT FOREVER

Choco Coco Brownies

 Choco Coco BrowniesIngredients:

6 Tablespoons of coconut oil

6 ounces of Sugar free Chocolate

4 Tablespoons of Packed Coconut Flour (20g)

¼ cup of Unsweetened Cocoa Powder (30g)

2 Eggs

½ teaspoon of Baking Soda

¼ teaspoon of low sodium salt

Extra coconut oil for pan greasing

Stevia to taste

 

Instructions:

Preheat the oven to 350F. Grease an 8×8 baking pan and line with parchment paper.

Ensure eggs are at room temperature. You may run them under warm water for about 10 seconds while shelled.

Gently melt the semisweet chocolate and oil in a double boiler. You may use the microwave at 50% heat at 30 second intervals with intermittent stirring.

Stir in unsweetened cocoa powder.

Sift together the superfine coconut flour, baking soda, stevia and low sodium salt.

Beat the eggs and add the dry ingredients. Beat until combined

Add the rest of the wet ingredients and beat until incorporated.

Pour the batter into the lined 8×8 pan.

Bake for 25-30 minutes at 350F until a toothpick inserted into the center of the batter comes out clean.

When done, remove from the oven and let cool in the pan for at least 15 minutes.

The Skinny Delicious Cookbook: Over 250 Mouthwatering Recipes (Your Best Selection of Paleo Vegan Recipes to Help You get Skinnier) Lose Weight Permanently … Delicious Way! (Skinny Delicious Series)

Krunchy Yummy Healthy Kale Chips

Krunchy Yummy Healthy Kale ChipsIngredients:

1 bunch of kale, washed and dried

2 tbsp olive oil

low sodium salt to taste

Instructions:

Preheat oven to 300 degrees. Remove the center stems and either tear or cut up the leaves.

Toss the kale and olive oil together in a large bowl; sprinkle with low sodium salt. Spread on a baking sheet

Bake at 300 degrees for 15 minutes or until crisp.

Diets: The Skinny Delicious Diet (Your Smart Genetic Pathway to a Leaner New You (Your Permanent Weight Loss Program): Over 100 Paleo and Vegan Recipes … (Free Yourself From Excess Fat Forever)

Skinny Delicious Chocolate Cake…Gluten-Dairy-Sugar Free

Delicious Chocolate Cake

INGREDIENTS

Cake Ingredients:
3 cups almond flour
¾ cup cacao powderA few drops of stevia or xylitol to taste

1 tbsp lemon juice
pinch of low sodium salt
1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)
⅛ tsp black pepper

Topping Layer Ingredients:

½ cup coconut oil, very soft or liquified (but not hot!)
¼ cup cocoa powder
Few drops stevia or xylitol
1 tsp pure vanilla extract

INSTRUCTIONS

1.Place all cake ingredients in a food processor and process until everything is thoroughly combined and mixture begins to form a ball. Transfer all ingredients into a 6″ spring form pan and press down firmly and evenly to form cake into shape {see notes below on alternative pans}. {I did this using a spoon first, and then I put a piece or parchment paper on top and pressed the cake down even more using a flat bottomed cup to get the surface nice, even, and smooth}. Place the cake in the freezer while working on the next step.

2.Place all topping layer ingredients into a blender and process until a smooth liquid mixture forms. Remove cake from freezer. Pour this chocolate mixture over the cake and use a spatula to spread it evenly and smoothly over the top. If you want your toppings to set into the cake, top the cake now {Otherwise, if you’re using fresh toppings, like berries, etc., add them on prior to serving instead}.

3.Place the cake in the freezer for at least 2 hours to let it set and chill. Remove from pan (carefully, as it can stick to the sides a bit; Careful loosening will prevent any cracks in the cake). Place on a serving plate, top with any additional toppings, and keep cake refrigerated until ready to serve. {Note: this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must. I just prefer it chilled + it’s a bit easier to slice when cold}.

The PALEO Epigenetic RECIPE BOOK: 420 Paleo Meals, 365 Paleo Recipes, 12 Paleo Food Categories, BONUS 12 WEEK PALEO DIET and MEAL PLANNER: Your Ultimate Paleo Smart Genetic Guide

Creamy Chicken Casserole

main_coursesIngredients:

2 cups cubed cooked chicken

1 1/2 cups cooked butternut squash

1/2 cup coconut cream,

1/4 cup coconut oil, melted

1 heaping cup green peas, fresh or frozen

1 tbsp apple cider vinegar

1/2 tsp low sodium salt

1/2 tsp oregano

1/2 tsp thyme

1 tbsp fresh parsley

 

Instructions:

In a large bowl, mash the butternut squash. Stir in the coconut cream, oil, vinegar, low sodium salt, oregano, and thyme.

Once everything is combined, add in chicken and peas.

Place the mixture into a large saucepan and cook over medium heat for 5-8 minutes.

Top with fresh parsley and serve warm.

The Skinny Delicious Series: Master Your Emotional Eating ( Free Yourself from Overeating Forever): Your Binge Eating and Compulsive Eating Cure

Avo Chicken Basil Salad

Avo Chicken Basil Salad

Healthy and delightful recipe for Avo chicken basil salad just for you.

Ingredients:

2 boneless, skinless chicken breasts (organic, cooked and shredded)

1/2 cup fresh basil leaves, stems removed

1 cup sliced cherry tomatoes

2 small or 1 large ripe avocado, pits and skin removed

2 Tbsp. extra virgin olive oil

1/2 tsp. low sodium salt (or more to taste)

1/8 tsp. ground black pepper (or more to taste)

Instructions:

Place the cooked shredded chicken in a medium sized mixing bowl.

Place the basil, avocado, olive oil, low sodium salt and ground black pepper in a food processor and blend until smooth. You may need to scrape the sides a couple times to incorporate.

Pour the avocado and basil mixture into the mixing bowl with the shredded chicken and tomatoes and toss well to coat.

Taste and add additional low sodium salt and ground black pepper if desired. Keep in the fridge until ready to serve.

The Skinny Delicious Cookbook: Over 250 Mouthwatering Recipes (Your Best Selection of Paleo Vegan Recipes to Help You get Skinnier) Lose Weight Permanently … Delicious Way! (Skinny Delicious Series)

Vanilla Blueberry Smoothie Recipe

Blueberry Smoothie Recipe

Get the easy Vanilla Blueberry Smoothie Recipe for enjoy as breakfast, snack and dessert.

Ingredients:

2 cups hemp milk

1 c fresh blueberries

Handful of ice OR 1 cup frozen blueberries

1 Tbsp flaxseed oil (MUFA)

2 tsp hemp protein powder

 

Instructions:

Combine milk, and fresh blueberries plus ice (or frozen blueberries) in a blender.

Blend for 1 minute, transfer to a glass, and stir in flaxseed oil.

The Skinny Delicious Diet (Your Smart Genetic Pathway to a Leaner New You (Your Permanent Weight Loss Program): Over 100 Paleo and Vegan Recipes … (Free Yourself From Excess Fat Forever)