Anti-Aging Coffee Bean Face Oil Recipe

http://www.primallyinspired.com/anti-aging-coffee-bean-face-oil-recipe/
go to this link to read the full benefits of this recipe for your skin.

Ingredients:

2 tablespoons rosehip oil (I use THIS)

1/4 teaspoon coffee bean essential oil (I use THIS). For sensitive skin, cut back to 1/8 teaspoon 

Instructions:

Using a small bowl, mix rosehip oil and coffee bean essential oil until well blended. Store in a dark, glass container (I use THIS – I love the dropper) and in a cool, dry place. You only need a drop or two for your whole face! I use this oil all over my face and neck each morning. It’s very hydrating so I find that I don’t need any additional moisturizer. I let the oil absorb into my skin for a minute or two then apply my makeup. 

Apple Pie Detox Drink

http://summersaldana.com/2014/05/apple-pie-detox-drink-your-taste-buds-and-metabolism-will-love.html

The Apple Pie Detox Recipe: 

2 tablespoons Braggs Apple Cider Vinegar (with the mother)
1 1/2 cups water
1/2 apple (sometimes I use a whole apple if I’m hungry)
1 teaspoon cinnamon (which also helps with blood sugar & cholesterol)
10 drops of vanilla stevia (regular stevia works as well)

Blend it up in your favorite blender (hello Vitamix, I love you!), and enjoy!
*To keep the cinnamon from settling, be sure to swirl the drink every little bit to keep it mixed in with every sip.

(For best metabolism results, drink in the mornings or before meals.)

Cauli Bread Grilled cheese

http://www.theironyou.com/2014/05/cauliflower-crust-grilled-cheese.html

Cauliflower Crust Grilled Cheese                                                                         

Ingredients 
Makes 2 grilled cheese sandwiches

Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature
⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature

Directions

Cauliflower crust “bread” slices

Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and shape into 4 squares. 
Place in the oven and bake for about 16 minutes until golden.
Remove and let cool 10 minutes before peeling them off the parchment paper (be careful not to break them!)

Assemble cauliflower crust grilled cheese

Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread (preferably the top part).
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

Egg Wraps

http://www.theleangreenbean.com/egg-wraps/

Easy Egg Wraps

These Easy Egg Wraps are perfect for a low-carb, high-protein snack. Make several ahead of time and fill with things like turkey, avocado, cheese, hummus and more.

Ingredients

Eggs

Optional fillings: turkey, avocado, cheese, hummus, fruit, yogurt, etc

Optional seasonings: salt, pepper, paprika, cayenne pepper, basil, oregano, etc

Instructions

1. Heat a small skillet over medium heat. Grease with butter or oil.
2. In a bowl, crack one egg and mix well with a fork.
3. Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan.
4. Let cook 30 seconds. (Sprinkle with seasonings if desired)
5. Carefully flip with a large spatula and let cook another 30 seconds.
6. Remove from pan and repeat with as many eggs as desired.
7. Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.

Sweet Potato Breakfast Casserole - Dairy and Wheat Free

http://www.fromthiskitchentable.com/sweet-potato-breakfast-casserole/

Ingredients

Sausage

• 1 pound ground pork (or meat of your choice)
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon powdered thyme
• ½ teaspoon sage
• ⅛ teaspoon fennel
• pinch red pepper flakes
• black pepper

Everything Else

• 4 cups peeled and cubed sweet potatoes (3-4 potatoes)
• 1 onion, diced
• 1 bell pepper, diced (optional)
• 8 eggs (large - extra large)
• ½ cup coconut milk (canned) can sub other milk
• Sea Salt and freshly cracked pepper

Instructions

1. In a skilled combine all the sausage ingredients. Cook until almost done. Add the onions and finish cooking.
2. Meanwhile, place sweet potatoes on a jelly roll pan and broil on high for 10 minutes, stir and broil another 5 minutes. I keep my pan in the middle of the oven, if yours is higher you may need to cut down on the time.
3. Turn oven to 350 degrees.
4. In a bowl, whisk together coconut milk and eggs and season with salt and pepper.
5. Spread broiled sweet potatoes in the bottom of a 9x13 inch pan. Top with meat mixture. Sprinkle with the bell peppers. Pour egg mixture over the top.
6. Put in preheated 350 degree oven and bake for 30 minutes.

Notes

To make the night before, follow the steps for the sausage and sweet potatoes and layer those and the bell pepper in the pan. Place in refrigerator. Whisk eggs in a bowl and put in refrigerator. In the morning add the coconut milk to the eggs and whisk and pour over the pan. Place in cold oven and turn to 350. Bake for 35 minutes.

Crock Pot Chicken Tortilla Soup Recipe {Paleo, Whole30, Gluten-Free, Clean Eating, Dairy-Free}

http://www.mynaturalfamily.com/recipes/family-dinner/tortilla-soup/

Ingredients

• 4 large Chicken Thighs, bone-in
• 1, 28 oz. can Crushed Tomatoes
• 1 1/2 t. Cumin
• 1/2 t. Chili Powder
• 4 oz. Diced Green Chilies
• 1/2 C. Water
• 1, 15 oz. Can Black Beans (omit for Paleo)
• 1 Yellow Onion, chopped
• 1 Red Bell Pepper, chopped or sliced
• 2 small Zucchinis, cut in half lengthwise and sliced into half moons.
• 1 T. Olive Oil
• 1 1/2 t. Coarse Real Salt
• 4 C. Chicken Broth
• 2 T. Chopped Cilantro
TO GARNISH:
• Sour Cream (omit for Paleo)
• Chopped Cilantro
• Salsa
• Corn Tortilla Chips (omit for Paleo)
• Diced Avocado
• Lime Slices

Instructions

1. Placed the chicken thighs, crushed tomatoes, cumin, chili powder, diced green chilies, and water in a slow cooker, cover, and cook on high for 4 hours or low for 8 hours.
2. Remove chicken and let cool in a bowl for 1/2 hour. Remove the bones and cartilage from the chicken, lightly shred, and add back to the slow cooker along with the black beans, salt, and chicken broth.
3. Preheat the oven to 425 degrees.
4. Toss the onion, bell pepper, and zucchini with the olive oil, spread out on a foil lined baking sheet and bake on the top rack of preheated oven for 35-40 minutes, or until vegetables have developed a little brown color. Add vegetables to the slow cooker and let cook for 30 minutes more.
5. Just before serving, add the chopped cilantro and check seasonings. Add more salt and pepper if desired.

Peanut Butter Banana Cups

http://skinnyms.com/chocolate-peanut-butter-banana-cup-recipe/

Ingredients

• 3/4 cup dark chocolate chips (can also be dark chocolate cut into small pieces from a bar)
• 1 medium banana, peeled and sliced into 16 rounds
• 1/4 cup all-natural peanut butter, store bought or homemade
• 1 tablespoon melted coconut oil, (unrefined extra-virgin preferred)
• 16 (1.25-inch) baking cups

Directions

Place a sheet of wax or parchment paper on the counter top for preparation. Set the baking cups on top.

Melt chocolate in a double-boiler or in a small sauce pan over low heat. Allow to cool slightly. In the meantime, combine the melted coconut oil and peanut butter.

Add approximately 1 teaspoon melted chocolate to the bottom of each baking cup, followed by one banana slice, 1 teaspoon peanut butter mixture, and lastly drop about 1/2 teaspoon melted chocolate in the center of each cup. Carefully place cups on a freezer safe dish or casserole pan. Cover and place in the freezer until set, approximately 1 hour.

NOTE: Our perfectly portioned Peanut Butter Banana Cups thaw quickly. For best results, enjoy one at a time after allowing to set at room temperature about 2-3 minutes. To prevent the peanut butter mixture from softening too quickly, add 1 tablespoon powdered sugar to peanut butter and coconut oil mixture before adding to cups.

6-Ingredient Mediterranean Salad

http://skinnyms.com/6-ingredient-mediterranean-salad-recipe/

Ingredients

• 2 avocados, peeled and sliced
• 12 cherry tomatoes, halved
• 2 medium cucumbers, diced
• 1 large tomato, sliced
• 1/4 cup Extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice

Directions

In a serving bowl, combine all vegetables. In a small bowl whisk together the extra-virgin olive oil and lemon juice, drizzle over salad ingredients and gently toss to combine. Season with salt and pepper to taste.

Enjoy!