Lemon Olive Oil Elixir

 

This recipe went viral.  It's great for low energy, toxins, bloating, constipation, boosting energy, high cholesterol, reduce blood sugar levels, lymphatic drainage, and your immune system!  Drink 4 ounces on an empty stomach in morning or whenever you need to increase your energy levels.


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SERVINGS: 4

Ingredients :


• 1 organic lemon (washed)
• 3 cups spring or filtered water
• 2 Tbsp extra virgin olive oil
• 2 Tbsp raw unfiltered honey
• 2 inch piece of ginger (I keep mine in a ziplock bag in the freezer)
• 1-2 Tsp Ceylon Cinnamon

Instructions :

• Wash lemon and cut into 6 quarters (rind, seeds and fruit). The rind has all of the nutrients and fiber.
• Place all other ingredients in blender but the cinnamon.
• Blend altogether for 1 minute until creamy.
• Strain (optional)
• Pour 4 ounces into a cup and sprinkle with Ceylon cinnamon on top.

Another Idea :
• If you strain, keep the pulp and add to coconut yogurt with fruit and honey. It tastes just like lemon cream pie!


Source:  The Jen Jones 

Award Winning Guacamole* KETO

 

A chunky guacamole packed with flavor from seasoning, fresh lime juice, cilantro and a shortcut ingredient of a yummy salsa! Award winning recipe!


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SERVINGS: 6


Ingredients :
• 8 medium to large avocados
• 1 fresh lime juiced
• 2 bunches of cilantro chopped and stems cut off
• 2 tsp garlic powder
• 2 tsp kosher salt
• 1 1/2 tsp black pepper
• 1 c salsa (homemade is best - recipe here)

Instructions : 

• Add everything to a large mixing bowl and mash with either a fork, meat masher or pastry cutter.
• Leave a couple seeds in the guacamole if not serving immediately and directly cover the guacamole with saran wrap and push out all air and place in refrigerator if not serving immediately.


Notes :

The recipe calls for 8 medium to large avocados. Don’t buy the real small avocados that come in a mesh bag. Those are too small and you run the risk of getting a bad avocado. Go for the medium to large, and if you get real big ones you can back off to 6-7 avocados.


I recommend serving this guacamole right away but if you need to store it, be sure to leave a few of the seeds in the bowl. Cover the top of the guacamole surface with saran wrap and then cover the bowl in saran wrap and place in the refrigerator. Like pesto, air is the enemy of guacamole. Even with these measures, you don’t want to make this more than a couple hours before serving. 

When choosing an avocado look for dark skin and when you apply the slightest amount of pressure, it gives. But you don’t want it to be mushy. Definitely don’t buy any hard avocado. If you end up getting a bad avocado, try using what you can and throwing out any black spots. The guacamole is simply seasoned with kosher salt, black pepper and garlic powder. Lots of fresh cilantro and lime juice go in along with a shortcut ingredient of salsa. I highly recommend making my homemade salsa first and adding a cup of it to this recipe. 

Source: Cooklikelauren.com

Mexican Salsa - Year Round KETO* ❤️

 

This salsa is so good and and with the addition of green pepper, it makes it extra fresh. It’s vibrant and fresh, sweet with an optional kick of heat by leaving in the jalapeno seeds. The salsa recipe utilizes fresh purple onion, cilantro, garlic, green bell pepper and jalapenos. The tomatoes for this recipe are canned stewed tomatoes. You would never know they aren’t fresh. By using stewed tomatoes you can make this year round and it will always come out perfect.

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SERVINGS: 8

Ingredients :

• 2 14.5 oz cans stewed tomatoes
• 1/4 large purple onion roughly chopped
• 2 jalapenos with or without seeds, roughly chopped
• 1 small bunch of cilantro leaves, stems removed (or 1/2 of a large bunch)
• 1 large clove of garlic
• 1/2 green bell pepper roughly chopped
• 1/2 tsp sugar (optional)
• 1 tsp kosher salt

Instructions :

• Drain the tomatoes but keep the juice.
• Add roughly chopped onion, green bell pepper, jalapenos, garlic, cilantro, sugar, salt and tomato juice to a food processor.
• Pulse the food processor 7 times.
• Add the stewed tomatoes and pulse 15+ times until you get the consistency you want.
• Serve immediately or store covered in the refrigerator.

Notes :

• The easiest way to prepare this salsa is to place all the roughly chopped vegetables in a food processor. By pulsing the food processor you can quickly chop all the vegetables and control the consistency. The more you process the less chunky it becomes. I recommend adding all the raw vegetables: the green bell pepper, garlic, onion, cilantro and jalapenos along with the juice from the canned tomatoes to the food processor first and pulsing several times to break them down before adding the tomatoes. Because the tomatoes are canned they break apart in just a few pulses.
• This homemade salsa recipe can easily be doubled if you are feeding a crowd. Just be sure to warm tortilla chips in the microwave or oven before serving. The warm chips give restaurant vibes and take everything over the top. If you need a good guacamole to go with this salsa, this recipe is award winning! And it calls for salsa to be added to it. Perfect!

Source: Cooklikelauren.com

Banana Peanut Butter Protein Squares* ❤️

I saw this on an Instagram story and thought I should try it.  It turned out great!  The protein powder was not an ingredient in the post, but I wanted to add more protein.  It made the outcome more cake-like.  Delicious.  I also will add walnuts next time and a little vanilla.  A great addition to breakfast with a cup of protein coffee and I am set for the day!

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SERVINGS: 9 squares | Net Carbs 11 | Protein 15g | Cals 252 | Fat 17g

Ingredients :

• 2 bananas 
• 1 cup cottage cheese
• 2 eggs
• 1 cup creamy peanut butter - no sugar and organic.
• 1 scoop vanilla protein powder
• 1/2 tsp baking powder
• 1 tablespoon cinnamon
• 3/4 cup chopped walnuts (optional) 
• 2 tsp vanilla

Instructions :

• Mix all together - use a mixer for ease.  Otherwise mush the bananas with a fork first and then stir in all of the other ingredients.
• Pour into a greased 8x8 square pan.  Or use muffins tins.
• Bake at 350 for 20-25 minutes or until spongy and not doughy in the middle.
• Cool and store in the refrigerator.

Source - Me and some random IG post