From What’s for Breakfast: Protein-Based Breakfasts for Food-Sensitive, Time-Challenged People by Joan Haynes, NMD and Lori Horan Soule, NMD, LAc Ingredients 1 cup ground flax seeds 1 cup ground almonds ½ cup oat bran 1 ¼ cup rice bran 1 cup rice protein powder This thick hot cereal is comfort food at its best. Plus, … Read more
Honey-glazed Salmon with Basil Ingredients 2 6-oz salmon fillets 2 teaspoons honey 2 teaspoons chopped fresh basil Salt and Pepper to taste Instructions Preheat oven to 350 F Rinse salmon and pat dry. Place skin side down on a baking pan, lightly oiled with extra virgin olive oil. Season the salmon with salt and pepper, … Read more
by Joan Haynes, NMD Basic Recipe In a blender add: 1 scoop of green powder 20 grams whey protein powder 1Tbsp up to ¼ cup ground flax seeds ¼ teaspoon probiotic powder 1 teaspoon fractionated pectin powder Liquid Ice makes it more like a milkshake Flavor Stevia to sweeten. Flavored liquids add variety. Fresh or … Read more
Avocado, Almond and Pomegranate Salad Ingredients ½ head of butter lettuce 1 small avocado peeled and sliced 2 Tablespoons toasted sliced almonds 2 Tablespoons fresh pomegranate seeds ¼ small red onion, thinly sliced Ingredients – Vinaigrette 2 Tablespoon of champagne or white wine vinegar 2 teaspoons dijon mustard 1 teaspoon honey 1 clove garlic crushed … Read more
This whole foods pie is very dense and very satisfying in small amounts. Coconut oil has been shown to slow aid in weight loss and slow on the onset of Alzheimer’s. Divide and freeze or plan on sharing so you don’t have lots of leftovers. If you are focusing on low carbs, experiment with stevia … Read more
Chocolate Bark with Ginger and Pistachios Ingredients 3 oz. bittersweet dark chocolate (70% to 72% cacao), chopped (1/2 cup) 2 Tbs. chopped salted pistachios 1 Tbs. chopped crystallized ginger Instructions Line a 9×13 inch baking pan with parchment paper. Prepare the pistachios and ginger. In a double boiler (a metal bowl set over a saucepan … Read more
by Anne Woodhouse, CHN Roast Vegetables Most vegetables are delicious roasted! Prep the vegetables by peeling (if appropriate) and cutting them in to the desired size and shape. Put each type of vegetable into a bowl and toss with enough olive oil to coat with a dash of sea salt and freshly ground black pepper. … Read more
INGREDIENTS ½ pound peeled, seeded and cubed butternut squash (I used 2 ½ cups cooked squash or pumpkin or a mixture of the two) 1 1/2 cups rice flour ¼ cup rice protein powder (optional) 2 teaspoons baking powder 1 Tablespoon cornstarch or arrowroot powder 1/4 teaspoon salt 2 teaspoons pumpkin pie spice = (3/4 … Read more
By Anne Woodhouse, CHN Craving popcorn? – salty, crunchy – but don’t want the starchy corn bloat afterwards? Even if you’ve never had kale before, try it this way, it’s worth the effort. Experienced kale eaters are often surprised they’ve never had kale so good. Ingredients 1 bunch kale (Curly or Dino Kale offer different flavors) 1 … Read more
by Joan Haynes, NMD Here’s a great recipe for Gluten-Free Tortillas (Italian Crepes). These can be used as pancakes, crepes, wraps, or even sandwich bread. These are great to make in big bunches and store in the freezer. This recipe makes 6 Ingredients: 6 eggs (one egg per tortilla) make your own Gulten Free flour: … Read more