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CONDITIONS & REMEDIES FOOD FITNESS FRAME SHOP

Healthy Roasted Beet Hummus

recipes snacks Aug 18, 2018

Healthy Roasted Beet Hummus

1 can organic chickpeas (set juice aside)
2 medium-sized beets (or 4 small) 
2 tbsp tahini
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp sea salt
1 clove of garlic (optional)


Wrap the cleaned beets in tinfoil and roast at 400 degrees F for approximately 30 minutes (or until soft with a fork).  Remove them from the oven and allow them to cool before removing the skins (should peel off easily, but can also peel it off with a knife).  Add all ingredients to a food processor or high-powered blender and blend until smooth and creamy.  Add more lemon juice or chickpea juice until you get the smooth consistency that you love.  Serve with your favorite vegetables!




 

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Anti-Inflammatory Turmeric Hummus

recipes snacks Aug 18, 2018

Anti-Inflammatory Turmeric Hummus

1 can organic chickpeas (set juice aside for later)
1/4 cup tahini
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp sea salt
1 clove garlic
4 tbsp water (or juice from the chickpeas)
1 tsp turmeric 


In a food processor or high-powered blender, add all ingredients except the water or chickpea juice.  Pulse a few times to get everything mixed.  While still running, add the water until you get the consistency that you like.  Run the processor until the hummus is creamy and smooth. Serve with your favorite vegetables!  

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Berry Smoothie Bowl

recipes snacks Jul 11, 2018

Berry Smoothie Bowl

1 cup coconut milk

1.5 cups frozen berries or fruit of your choice 

1/2 frozen banana (optional)

1/2 scoop Vanilla Paleo Bone Broth Protein (optional, but yummy)

Optional Toppings: fresh fruit sliced, chia seeds, sliced almonds or nuts, toasted or dried coconut flakes, granola, cacao nibs, stevia-sweetened chocolate chips or >70% cocoa dark chocolate chips.  

 

Put the coconut milk in a high-powered blender first, then add the frozen fruit on top.  This is meant to be thick and hard to blend, keep pushing the fruit down into the blender until smooth and thick.  If you do need a little more coconut milk you can always add a little more.  Add the half of scoop of protein toward the end and blend together. Pour the smoothie into a bowl and top with your favorite toppings.  

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Candied Pecans

recipes snacks May 06, 2018

Candied Pecans

2 cups raw pecans

1 tbsp olive oil

2 tbsp yakon syrup, raw local maple syrup, or coconut nectar

1/2 tsp sea salt

 

Toss all ingredients in a large bowl.  Spread out on a parchment paper lined baking dish.  Bake 350 degrees for 15-20 minutes.  Cool and enjoy!

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Green Apple Snacks

recipes snacks Jan 19, 2018

Green Apple Snacks

1 granny smith apple, sliced

3-4 tbsp raw almond butter (or any nut butter)

Optional toppings: shredded coconut, slivered nuts, raisins, stevia sweetened chocolate chips, cinnamon

 

Pretty simple here!  Lay sliced apples on a plate and drizzle  or dip apples in the almond butter.  Sprinkle with whatever toppings you desire!

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Savory and Spicy Almonds

recipes snacks Jan 19, 2018

Savory and Spicy Almonds

1 cup raw almonds

2 tbsp extra-virgin olive oil

2 tsp coconut aminos

1 tsp maple syrup 

To tase: cumin, garlic powder, sea salt, cayenne, paprika

 

Toss all ingredients until almonds are coated.  Spread in a single layer on a baking sheet lined with parchment paper.  Drizzle with any remaining sauce.  Bake at 350 degrees F for 20 minutes, turning halfway through.  Cool then chop up.  

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Kale Chips

recipes snacks Jan 19, 2018

Kale Chips

1/2 - 1 bunch kale leaves

1/2 -1 tbsp olive oil or coconut oil

1/4 tsp sea salt

Other flavors to mix and match: 1 tbsp nutritional yeast (cheese flavor), 1 tsp garlic powder, 1 tsp chili powder, 1/2 tsp onion powder, or try anything seasoning you like!

 

Remove the stems from the kale and tear into large pieces. Wash and dry leaves thoroughly.  Put kale leaves into a large bowl or baggie and massage the oil until kale is completely coated.  Sprinkle the seasonings and toss to mix all together. Spread the kale out onto a baking sheet lined with parchment paper and bake at 300 degrees F for 10 minutes.  Rotate the pan and bake for an additional 12-15 minutes until the kale begins to get crisp. 

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Easy Deviled Eggs

recipes snacks Jan 19, 2018

Easy Deviled Eggs

6 hardboiled eggs

3 tbsp vegan mayonnaise, such as Veganaise

1 tbsp dijon mustard

Splash of Apple Cider Vinegar

Sat and pepper

Paprika, sprinkled on top

 

Peel the hardboiled eggs and cut in half lengthwise.  Remove the yolks and place in a bowl. Add the rest of the ingredients to the bowl and mix until smooth consistency. Scoop the mix into each half of the eggs and sprinkle with paprika.  

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Guacamole

recipes snacks Jan 17, 2018

Guacamole

3 ripe avocados 

1 juice of lime

1 roma tomato

1/8 cup - 1/4 cup red onion, finely diced

1/4 cup cilantro, chopped

1 clove of garlic, mined or use garlic salt

Sat and pepper to taste

Optional: Jalapeños

 

Mix avocado, lime juice, garlic, salt and pepper well until smooth consistency.  Add in diced tomatoes and cilantro and mix well. Serve with vegetables such as carrots, cucumbers, bell peppers, celery. 

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Energy Balls

recipes snacks Jan 17, 2018

Energy Balls

1 cup organic oats (if on a no sugar plan then use more of the following ingredients and no oats)

1/2 cup flax meal

1/2 cup flax seeds and/or chia seeds

1/2 cup organic unsweetened shredded coconut

3 scoops grass-fed protein powder

1 tsp sea salt

1/2 cup Lily's stevia sweetened chocolate chips

1/4 cup goji berries

1 cup raw almond butter (more or less until sticky)

Optional: 1/4 cup honey (until sticky) or can use water

 

Mix all ingredients together in a bowl until sticky and can form into a ball.  Keep in refrigerator until ready to eat for best results. 

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