Kenzen Vital Balance Ice Cream without Sugar
For 1 person
4 oz of liquid, (unsweetened almond or coconut milk)
1 tsp pure vanilla extract
2 scoops of Kenzen Vital Balance either Vanilla or Chocolate or 1 scoop of each
1 tsp -1 tablespoon Nikken Jade Greenzymes
1.5 cups of ice (this you'll have to play with)
1 high speed blender (or magic bullet)
I have a high speed blender and it has an ice cream button.
Best if you use the grind speed then whipped. Sometimes it sticks and gets a bubble by the blades and you have to stir it a bit.
Just double for two, triple is the most you can do in large blender
Add Dark Chocolate Powder or Cacao for cooking, without sugar - a bit under a table spoon
Add stevia to help chocolate taste sweeter.
Add dried coconut shavings....yum
Just tried it w CIAGA and it was like blueberry...i just added another half a scoop because it went over the 4oz
Have fun playing around with the mixing.
All natural, no sugar and I eat it for dessert almost every night!!!
Super Ciaga Flat Belly Tea
16 ounces of ginger water or ginger water with tea
1 Tablespoon chia seeds
1 fresh lemon juiced
1 ounce Super Ciaga Juice
Combine 16 ounces of ginger water, lemon juice, 1 tablespoons of chia seeds. Mix together and let sit for a few minutes, add 1 ounce of Super Ciaga and fresh mint leaves. Make a larger batch and store in the refrigerator, add the Super Ciaga to the glass just before drinking.
Spryvia spray may be added if desired for sweetness. Drink throughout the day. The crunchiness of the expanded seeds both fills up your belly and satisfies the chewing desire.
What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears.
BUTTERNUT SQUASH (ROOT VEGETABLE) SOUP
1 Stick of (real) BUTTER
1 Large Onion
4 Cloves of Garlic, chopped
1 Butternut Squash
1 -2 Large Yam
2 Turnips, or parsnips, rutabaga, other types of squash or root vegetables. Peel and chop everything into chunks removing seeds
Sometimes, I put Swiss chard, kale or a beet in. Some people like to add cauliflower. Whatever looks good or that you have on hand.
Combine the above ingredients and sauté on medium, in large covered pot for 30-45 minutes. No water will be necessary. After the vegetable are fork tender, cover with PiMag water and/broth or bullion paste. Add seasonings you like.
2 Teaspoons of Pink Himalayan Crystal Salt
1 Teaspoon of Turmeric
½ Teaspoon of Cumin
½ Teaspoon of Fenugreek (optional)
1 Tablespoon of GHEE – purified Butter or regular butter if you wish
You may also wish to throw Chicken, beef, lamb or whatever protein you like as you are cooking this too, on top of the vegetables as you are sautéing or cooked protein stirred into the cooked soup. I sometimes puree with a blender stick in the pot or pour into a blender or mash with a potato masher. You really can't go wrong. It's whatever you like. It supplies a lot of hot food for days and for lots of people. The more veggies, the longer the sauté time takes.
SIMMER on Medium-Low for another 30-45 minutes or more if you like.
Add 1 Tablespoon Ghee or butter. Puree or mash with potato masher to the consistency you desire.
Enjoy…..even better the next day!
Hint: you can also cook the squash in the oven – cut in half, scrape out the seeds and put open side down in about an inch of water, poke several holes with a fork or knife and cook in the oven for 30 minutes at 350', time depending on the size. Scoop out and put into the soup after it has finished the saute' stage.
Chia Seed Pudding. Tastes like Tapioca pudding only no sugar
2 cups of unsweetened coconut or almond milk
6 Tablespoons Chia seeds
3-6 sprays of Spryvia Stevia spray or other sweetener
1 tsp vanilla
1 tsp cinnamon
Blend in blender on low speed 3 - 5 minutes
Pour into glass bowl and refrigerate.
Optional for added protein. Add 2 scoops of Kenzen Vital Balance. Adds 20 grams of protein. 2 grams of carbs for the entire recipe.
I highly recommend you try these out the
next time you are craving something different for your breakfast, brunch or a
Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of “naturals” turkey or other lunch meat in the bottom of each muffin well.
3) Break one egg into each spot.
4) Sprinkle a little bit of salt and pepper on each. Optional, sprinkle green onion & parmesan on top of each egg or olive tapenade.
7) Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.
Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.
Note: Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable).
ZUCCHINI PIZZA PIE
1 1/2 pounds zucchini *
4 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
1 pound Italian sausage
1/4 teaspoon garlic powder
2 teaspoons Italian seasoning
8 ounces tomato sauce
Salt, to taste
1 small onion, sliced, 2 1/2 ounces
1 green pepper, cut into thin strips
1/2 pound fresh mushrooms, sliced
1 ounce Parmesan cheese, 1/4 cup
In a large skillet, brown the Italian sausage; remove it from the pan and drain, setting aside a tablespoon or two of the fat. Add the garlic powder, Italian seasoning and tomato sauce to the sausage.
While the sausage is browning, shred the zucchini. I used the shredding disk in my food processor. Squeeze out any excess moisture with paper towels. In a large bowl, beat the eggs lightly. Stir in the zucchini and 2 ounces each mozzarella and cheddar cheese. Spray a 10x15" baking pan with nonstick spray then line with parchment paper; spray again. Spread and press the zucchini mixture evenly over the bottom of the pan. Bake at 400º 10 minutes. After removing from the oven, move the oven rack to the next to the lowest position.
Meanwhile, in the same skillet used to brown the sausage, sauté the onions, green pepper and mushrooms in the reserved fat until tender-crisp, season with salt to taste and set aside. Spoon the meat mixture over the zucchini crust. Top with the mushrooms and green pepper; sprinkle with the remaining mozzarella and cheddar and the parmesan cheese. Bake for 30 minutes, watching that it doesn't get too dark. Let stand about 5 minutes before cutting and serving. I used my kitchen shears to cut the pizza. Don't forget to move your oven rack back to the normal position.
Makes 6-8 servings
* Weight before trimming.
Per 1/6 Recipe: 484 Calories; 38g Fat; 27g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
Per 1/8 Recipe: 363 Calories; 29g Fat; 20g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Although this tastes good, I'm not sure if it's worth all the steps involved in making it. Don't expect to pick this up with your fingers. This is knife and fork food. If you enjoy the flavor of pizza, and want to increase your veggie intake, I think you'll like this. You could use ground beef instead of the sausage.
Fresh Roasted Asparagus, I add a bunch of Green Beans too!
1 bunch of Asparagus, washed and ends trimmed
freshly grated Parmesan cheese
fresh squeezed lemon juice
Place Asparagus on large baking sheet. Drizzle with olive oil and roll asparagus around in the oil. Sprinkle with Himalayan or kosher salt and black pepper. Place in a 400 degree oven and roast for 10 minutes. Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender. Add lemon if desired.
I prefer to add a bunch of trimmed green beans to the pan too. I often cook at 350' for around 30 minutes and every once in awhile turn them all over. I love these greens!
A delicious sweet, fluffy breakfast or dessert bread that is gluten-free, grain-free, dairy-free, soy free and packed with healthy fats and hemp protein powder.
This better be in your oven right now Get ready to fall in love!
Chocolate Pistachio Coconut Nut Butter
Healthy homemade nut butter made from nutritious pistachios, coconut butter and chocolate. Perfect to eat straight from the jar!
This is a favorite higher protein, lower sugar treats. Just a couple
of spoonfuls is all I need to be satisfied! It is level 2 on the eating
Frozen Chocolate Mouse
12 oz dark or semisweet chocolate, chopped
3/4 cup boiling water
8 large eggs, separated
1 1/2 teaspoon almond extract, (or 4 Tablespoons almond-flavored liqueur)
2 cups heavy cream
1 teaspoon vanilla extract
artificial sweetener, if desired
Place the chocolate in a blender or food processor and blend until reduced to a powder. Add the boiling water and blend until smooth. Then add the egg yolks and extract or liqueur and blend until well combined. (If you prefer your mousse a little sweeter, add artificial sweetener at this point.)
In a separate bowl, beat the egg whites until they form stiff peaks. Using a large spatula, fold the chocolate mixture into the egg whites. Make large circular motions to blend thoroughly without deflating the egg whites. Pour the mousse into a 2 quart freezer proof bowl and freeze for at least 4 hours before serving. Take the mousse out of the freezer 1 hour before serving and keep it in the refrigerator.. It should reach the consistency of soft ice cream.
Before serving, whip
the cream with the vanilla until soft peaks form. (add artificial
sweetener, if desired.) Serve the frozen chocolate mousse with a dollop
of whipped cream and a sprinkling of chocolate shavings.
Fun and healthy way to enjoy mini brownies. Brownies that are made with hemp protein and coconut oil making it filled with protein and healthy fats for energy. A quick way to enjoy something chocolate. Soft moist chew. Perfect little snack to enjoy anytime of the day.
Soft, cake-like grain-free gluten-free soy-free dairy-free cocoa cake with a rich creamy chocolate frosting. Made from real ingredients like plantains for the flour, eggs, coconut oil and coconut sugar. Easy to make. Perfect chocolate cake to serve at any party! The only frosted cocoa cake recipe you will ever need!
Chocolate Avocado Frosting:
~This crisp for one is based off of my Pick-a-Fruit Crisp. Feel free to substitute your fruit of choice for the peaches. Dairy-free, gluten-free, vegan, and, of course, sugar-free!