I thought to myself, there has to be a better way, and there is! This caramel dip I am going to share with you today has only 4 ingredients, only 4! Not only does it have only 4 ingredients, the ingredients are good for you and promote health! The main ingredient in this dip is dates.

When it comes to the number of minerals, vitamins, and health-benefiting phytonutrients in dates, suffice it to say there are a lot of them. First and foremost, they’re easily digested, allowing your body to make full use of their goodness.

Dietary fiber in dates helps to move waste smoothly through your colon and helps prevent LDL (bad) cholesterol absorption by binding with substances containing cancer-causing chemicals. The iron content, a component of hemoglobin in red blood cells, determines the balance of oxygen in the blood. Potassium, an electrolyte, helps control your heart rate and blood pressure. B-vitamins contained in dates, such as the carotenes lutein and zeaxanthin, absorb into the retina to maintain optimal light-filtering functions and protect against macular degeneration.

Dates also contain vitamins A and K. Vitamin A protects the eyes, maintains healthy skin and mucus membranes, and even protects the lungs and mouth from developing cancer. Tannins, which are flavonoids as well as polyphenolic antioxidants, fight infection and inflammation and help prevent excessive bleeding (anti-hemorrhagic). Vitamin K is a blood coagulant that also helps metabolize your bones.

Copper, magnesium, manganese, vitamin B6 (pyridoxine), niacin, pantothenic acid, and riboflavin are also present in dates and provide their own unique preventive and healing functions.

Together, these cofactors help your body metabolize carbohydrates, protein, and fats. Eating dates in moderation can contribute to many health benefits, such as protecting against damage to cells from free radicals, helping preventing a stroke, coronary heart disease and the development of colon, prostate, breast, endometrial, lung, and pancreatic cancers. (Source)

You will feel so much better eating this and feeding this to your kids instead of the fake stuff!

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Real Caramel Dip

Prep Time: 10 minutes

Total Time: 10 minutes

See Detailed Nutrition Info on

Whole Food. Real Food. Good Food.

Ingredients

• 1 cup medjool dates, pitted (about 8-10)
• 2 Tbsp full-fat coconut milk, canned
• ¼ tsp Himalayan pink salt
• ½ tsp pure vainilla extract

Instructions

1. Combine all ingredients in the bowl of a food processor and process until smooth. I let mine process for about 6 minutes to get it extra smooth and creamy. Timing will vary depending on your food processor. (You will need to occasionally scrap down the sides.)
2. If you double the recipe, it will be easier to process if you have a larger capacity food processor.
3. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes:

Recipe courtesy: Our Paleo Life https://www.facebook.com/OurPaleoLifeRecipes

Real Caramel Dip

1 cup Medjool Dates, pitted (about 8-10)
2 Tbsp full-fat coconut milk, canned
¼ tsp Himalayan pink salt
½ tsp vanilla (I prefer the taste of the type without alcohol)

1. Combine all ingredients in the bowl of a food processor and process until smooth. I let mine process for about 6 minutes to get it extra smooth and creamy. Timing will vary depending on your food processor. (You will need to occasionally scrap down the sides.)
2. If you double the recipe, it will be easier to process if you have a larger capacity food processor.
3. Store in an airtight container in the refrigerator for up to 2 weeks.

Tools Use for this Recipe

   

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“When you know better, you do better.”

I am excited to share this recipe with you today that we found and all love! These rolls are so good, so moist and so easy to make. They are the closest thing to real bread I have made since switching to grain-free baking. I prefer eating them the same day they are cooked because they are super moist and taste very fresh. They make great toast too, when sliced in half. If you miss having bread to dip in your egg yolks, this recipe will do the trick!

If you have a bowl with a spout, I recommend using one for this recipe. The spout makes it much easier to pour the batter into the molds. This recipe makes 3 rolls, but is easily doubled or tripled if you want to make more. They freeze well too!

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Grain-Free Sandwich Rolls

Prep Time: 7 minutes

Cook Time: 15 minutes

Total Time: 22 minutes

Number of servings: 3

See Detailed Nutrition Info on

Recipe courtesy of Lexi's Clean Kitchen.

Ingredients

• 1/2 cup blanched almond flour
• 1/2 cup tapioca flour
• 2 eggs
• 1 tbsp palm shortening
• 1/4 cup unsweetened apple sauce
• 1 tsp Baking powder
• Dash of Himalayan sea salt

Instructions

1. Preheat oven to 350
2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
3. Add in eggs, apple sauce, and palm shortening- mix to combine
4. Place round molds on a baking sheet and grease
5. Pour batter into molds until almost at the top, a little less
6. Bake for about 15 minutes, or until a toothpick comes out clean*
7. Let cool slightly, slice in half, and serve
8. Store in the refrigerator

Notes:

Original Recipe: http://lexiscleankitchen.com/2014/08/24/the-ultimate-paleo-sandwich-rolls/

Grain-Free Sandwich Rolls

1/2 cup blanched almond flour
1/2 cup tapioca flour
2 eggs (preferably organic)
1 tbsp palm shortening (see below for brand I use)
1/4 cup unsweetened apple sauce
1 tsp baking powder (make sure it is aluminum free)
Dash of Himalayan pink salt

1. Preheat oven to 350 °F
2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
3. Add in eggs, apple sauce, and palm shortening- mix to combine
4. Place round molds on a baking sheet and grease
5. Pour batter into molds until almost at the top, a little less
6. Bake for about 15 minutes, or until a toothpick comes out clean
7. Let cool slightly, slice in half, and serve
8. Store in the refrigerator

Tools/Products Used for this Recipe

         

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“When you know better, you do better.”

Here are some pictures of what we have been up to the past few weeks. My 4-year-old participated in a Frozen dance camp. This is her with her big sister and best friend.

My 4-year-old also started learning to cheer like her big sister. She loves being able to do some of the things her sister can do!

My 8-year-old particiapted in a hip hop camp. This picture is from Luau day.

My son has been busy playing in lacrosse tournaments. He is #17.

My 4-year-old performed in her first ballet recital.

My 8-year-old went to see Katy Perry with two of her friends!

We went to a carnival with our best friends!

Pop pop (my dad) came for a visit! Grandma came for some visits too, we need to get pictures of that next time.

Lastly, we have been experimenting with new desserts! It has been so hot so I have not been in the mood to turn on my oven much, so we have been making sweet treats in the blender, refrigerator and freezer. Stay tuned for more of what we have been making!

This chocolate mousse from The Detoxinista is one of my favorite new recipes that we found. I find myself soaking cashews everyday in preparation to make this amazing dessert! I have also been doubling the recipe because it does not last long in our house. It takes as long to prepare as a smoothie, super quick and easy!

Cashews are so good for you and I love being able to give my family a dessert that promotes health! Did you know that 2 handfuls of cashews is the therapeutic equivalent of a prescription dose of Prozac?  Inside you, the essential amino acid L-tryptophan is broken down into anxiety-reducing, snooze-inducing niacin. Even more important, tryptophan is also made into serotonin, one of your body’s most important neurotransmitters. Serotonin gives a feeling of well-being and mellowness. This is such a profound effect that Prozac, Paxil and similar antidepressants usually either mimic serotonin or artificially keep the body’s own serotonin levels high. (Source)

This recipe also uses cacao, which is sooooo good for you! It is the most antioxidant-rich food in the world. Cacao also contains natural mood-boosting compounds, making it a good food for people suffering from anxiety, sadness and depression.

I love that this mousse is sweetened with maple syrup instead of sugar. Maple syrup is an excellent source of manganese and a good source of zinc. The trace mineral manganese is an essential for energy production and antioxidant defenses. Zinc and manganese are also important allies in the immune system. Most traditional pancake syrups contain added salt, corn syrup, high fructose corn syrup and sodium benzoate. Both corn syrup and high fructose corn syrup are potential GM (genetically modified) ingredients.

There are two varieties of maple syrup to choose from, USDA Grade A and Grade B. Grade A is the most popular, with a light maple flavor and a relatively thin consistency. It’s a good choice for pancakes, and can make a great topping for desserts and other foods.

Grade B maple syrup is much darker and has a stronger flavor. It also is a bit thicker, tending towards the consistency of pancake syrup rather than the runnier Grade A. Grade B is often recommended for baking because its stronger flavor comes through more readily, but it can be a better choice for pancakes or waffles than Grade A if you are a fan of the flavor of maple in general. The two are interchangeable as far as what will work in a recipe that calls for maple syrup. Grade C maple syrup, it is now called Grade B. Thus, Grade B & C are the same.

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Decadent Dairy-Free Chocolate Mousse

See Detailed Nutrition Info on

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Ingredients

• 1/2 cup raw cashews, soaked 2 hours
• 1/2 cup almond milk
• 1/4 cup melted coconut oil
• 1/4 cup raw cacao powder or cocoa powder
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Drain and rinse the cashews well, discarding the soak water.
2. Combine the soaked cashews, almond milk, melted coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy.
3. Pour the mixture into 4 ramekins, and place in the fridge to chill until set, about 4 to 6 hours.
4. Serve chilled, with shaved chocolate, sliced almonds, raspberries or any other topping of your choice.
5. Enjoy!

Notes:

Recipe source: http://detoxinista.com/2014/03/chocolate-pots-de-creme-vegan-paleo/

Decadent Dairy-Free Chocolate Mousse

• 1/2 cupraw, unsalted cashews, soaked 2 hours
• 1/2 cup almond milk
• 1/4 cup melted coconut oil
• 1/4 cup raw cacao powder or cocoa powder
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla (I prefer the taste of the type without alcohol)
• Pinch of Himalayan pink salt

1. Drain and rinse the cashews well, discarding the soak water.
2. Combine the soaked cashews, almond milk, melted coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy.
3. Pour the mixture into 4 ramekins, and place in the fridge to chill until set, about 4 to 6 hours.
4. Serve chilled, with shaved chocolate, sliced almonds, raspberries or any other topping of your choice.
5. Enjoy!

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“When you know better, you do better.”

We found this yummy cookie bar recipe on Pinterest and within 15 minutes of finding the recipe, it was in my oven :). It took minutes to prepare and is made with whole, real, good for you ingredients, so I didn’t feel guilty giving this chocolate dish to my kids for breakfast. I have to admit, I was weary of this recipe as the bars had a cardboard-esque appearance to them. I hesitantly served one to my son (he is always my taste tester because he is by far my pickiest — if he likes it, everyone else usually loves it) and he said it was the best breakfast I have ever made for him :).

One of the main ingredients in these bars is coconut flour. Coconut flour is made from dried, ground coconut meat and is a fantastic lower-carb, high-fiber and gluten-free alternative to wheat flour. With 5 grams of fiber per tablespoon, coconut flour has far more of this indigestible carbohydrate than whole-grain flour, which has just 0.8 gram per tablespoons, or white flour, which has about 2 grams per tablespoon. Much of this fiber is the insoluble type, which adds bulk to your stool, helps you feel full, deters constipation and enhances colon health. You can add coconut flour to baked goods, sauces or smoothies to help you reach the recommended 25 to 38 grams of fiber daily. (Source)

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Banana Chocolate Chip Cookie Bars

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

See Detailed Nutrition Info on

Whole Food. Real Food. Good Food.

Ingredients

• 2 bananas
• 1/2 cup almond butter
• 1/3 cup pure maple syrup
• 2 tsp vanilla
• 1/2 cup coconut flour
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup Enjoy Life semi-sweet chocolate chips
• coconut oil to grease pan

Instructions

1. Preheat oven to 350°F.
2. Place all ingredients except chocolate chips in food processor.
3. Blend for 2 minutes, scraping the sides of the bowl with a rubber spatula after the first minute.
4. Scoop out batter into bowl and combine most of the chocolate chips.
5. Press batter into 8x8 pan greased with coconut oil.
6. Sprinkle remaining chocolate chips over top.
7. Bake for approximately 30 minutes.
8. Enjoy!

Notes:

Recipe Source: http://iambaker.net/chocolate-chip-banana-bars-paleo/

Banana Chocolate Chip Cookie Bars

• 2 bananas
• 1/2 cup almond butter
• 1/3 cup pure maple syrup
• 2 tsp vanilla (I prefer the taste of the type without alcohol)
• 1/2 cup coconut flour
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp baking powder (make sure it is aluminum free)
• 1/4 tsp Himalayan pink salt
• 3/4 cup Enjoy Life Semi Sweet Chocolate Chips
• Coconut oil to grease pan

1. Preheat oven to 350°F.
2. Place all ingredients except chocolate chips in food processor.
3. Blend for 2 minutes, scraping the sides of the bowl with a rubber spatula after the first minute.
4. Scoop out batter into bowl and combine most of the chocolate chips.
5. Press batter into 8×8 pan greased with coconut oil.
6. Sprinkle remaining chocolate chips over top.
7. Bake for approximately 30 minutes.
8. Enjoy!

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“When you know better, you do better.”

Cucumbers are one of the best foods for your body’s overall health, often referred to as a superfood. Cucumbers are often sprayed with pesticides so it is important to buy organic or even better, grow them yourself.

Here are Some Benefits of Cucumbers:

1.Quick pick me-up – Cucumbers are a good source of B vitamins. Put down your sodas and coffee and eat a cucumber slice.

2. Rehydrates body and replenishes daily vitamins – Cucumbers are 95 percent water, keeping the body hydrated while helping the body eliminate toxins. Cucumbers have most of the vitamins the body needs in a single day.

3. Skin and hair care – Save the skin when you peel your cucumbers! The skin can be used for skin irritations and sunburns as aloe would be used. Place a slice over puffy eyes and its anti-inflammatory properties help reduce puffiness. The silicon and sulfur in cucumbers help to stimulate hair growth.

4. Fight cancers – Cucumber are known to contain lariciresinol, pinoresinol, and secoisolariciresinol. These three lignans have a strong history of research in connection with reduced risk of several cancer types, including breast cancer, ovarian cancer, uterine cancer and prostate cancer.

5. Relieves bad breath – Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

6. Hangover cure – To avoid a morning hangover or headache; eat a few cucumber slices before going to bed. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish many essential nutrients, reducing the intensity of both hangover and headache.

7. Aids in weight loss and digestion – Due to its low calorie and high water content, cucumber is an ideal diet for people who are looking for weight loss. The high water content and dietary fiber in cucumbers are very effective in ridding the body of toxins from the digestive system, aiding digestion. Daily consumption of cucumbers can be regarded as a remedy for chronic constipation.

8. Beneficial to diabetics, reduces cholesterol and controls blood pressure – Cucumber juice contains a hormone which is needed by the cells of the pancreas for producing insulin which has been found to be beneficial to diabetic patients. Researchers found that a compound called sterols in cucumbers may help reduce cholesterol levels. Cucumbers contain a lot of potassium, magnesium and fiber. These work effectively for regulating blood pressure. This makes cucumbers good for treating both low blood pressure and high blood pressure.

9. Promotes joint health, relieves gout and arthritis pain – Cucumber is an excellent source of silica, which is known to help promotes joint health by strengthening the connective tissues. They are also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium. When mixed with carrot juice, they can relieve gout and arthritis pain by lowering the uric acid levels. (Source)

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Real Cucumber Salad

Prep Time: 10 minutes

Total Time: 10 minutes

See Detailed Nutrition Info on

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Ingredients

• 4 cucumbers (I use seedless)
• 1 red or white onion, sliced
• 1/4 cup honey
• 1/2 tsp Himalayan pink salt
• 4 tbsp boiling water
• 4 tbsp apple cider vinegar

Instructions

1. Peel and slice cucumbers and onion, using the thick slicing blade of your food processor. Place them in a large bowl.
2. Mix honey and salt with boiling water and stir to dissolve completely. Drizzle over cucumber/onion mixture.
3. Add vinegar and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
5. Enjoy!

Notes:

Recipe adapted from A Taste of Wellness by Rochel Weiss.

Real Cucumber Salad

4 cucumbers (I use seedless)
1 red or white onion, sliced
1/4 cup honey
1/2 tsp Himalayan pink salt
4 tbsp boiling water
4 tbsp apple cider vinegar

1. Peel and slice cucumbers and onion, using the thick slicing blade of your food processor. Place them in a large bowl.
2. Mix honey and salt with boiling water and stir to dissolve completely. Drizzle over cucumber/onion mixture.
3. Add vinegar and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
5. Enjoy!

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“When you know better, you do better.”

This was a super quick meal to put together because I had frozen chicken broth in my freezer. Chicken broth is so versatile and can be used in so many recipes, so I always love to have it on hand. You can read more about why homemade chicken broth is so good for you here. I used the grater on my food processor to grate the onion and zucchini. If you do not have a food processor, a hand grater will work just as well.

I am eating this soup for a mid-morning snack after my workout as I write this post, it is a great source of protein!

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Paleo Chicken Dumpling Soup

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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Ingredients

• 8 cups chicken broth
• 1 pound ground chicken breast (preferably organic)
• 1 small zucchini, peeled and finely grated
• 1/2 small onion, finely grated
• 1 egg
• 1 tsp Himalayan pink salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine ground chicken, zucchini, onion, egg, salt and pepper.
2. Refrigerate for one hour for perfectly shaped balls (optional).
3. Form mixture into 1-inch balls.
4. Add to boiling chicken broth.
5. Cover and cook on low for 45 minutes.
6. Enjoy!

Notes:

Recipe adapted from A Taste of Wellness by Rochel Weiss.

Paleo Chicken Dumpling Soup

• 8 cups chicken broth
• 1 pound ground chicken breast (preferably organic)
• 1 small zucchini, peeled and finely grated
• 1/2 small onion, finely grated
• 1 egg
• 1 tsp Himalayan pink salt
• 1/4 tsp black pepper

1. In a large bowl, combine ground chicken, zucchini, onion, egg, salt and pepper.
2. Refrigerate for one hour for perfectly shaped balls (optional).
3. Form mixture into 1-inch balls. I used a scoop to do this.
4. Add to boiling chicken broth.
5. Cover and cook on low for 45 minutes.
6. Enjoy!

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“When you know better, you do better.”

So why are these kugelettes good for you? Broccoli is a cruciferous vegetable — one of the big reasons to eat plenty of cruciferous vegetables is that they may help to lower your risk of getting cancer. Cruciferous vegetables have compounds called glucosinolates. Non-cruciferous vegetables do not not have glucosinolates. These compounds KILL carcinogens before they can damage our DNA and prevent healthy cells from turning into cancerous cells. They provide vitamin A, B6, C, K, folic acid, potassium, maganese and iron. Some other cruciferous vegetables are kale, bok choy, cauliflower and brussels sprouts. This dish also contains onions, which help to regulate blood sugar levels. This, in turn, reduces insulin secretion and IGF (insulin-like growth factors), and thus the growth of cancer cells.

I made one pan of regular sized muffins and one pan of mini-muffins for the kids. If you do not want to make a pan of mini-muffins, you can fit all of the batter into one 12 serving muffin pan. These muffins would be great for breakfast, lunch, snack or a side-dish. They are really full of flavor!

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Broccoli Kugelettes

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

See Detailed Nutrition Info on

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Ingredients

• 1 lb package chopped broccoli or spinach, thawed
• 3 tbsp coconut oil
• 1 onion, diced
• 2 large carrots, shredded
• 1 medium zucchini, shredded
• 4 eggs
• 3/4 cup almond flour
• 1 1/2 tsp Himalayan pink salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 350°F.
2. Chop broccoli. (If using spinach, squeeze out excess liquid)
3. Heat oil in a large skillet on medium heat. Add onion and sauté until translucent, 5-7 minutes.
4. Add carrots and zucchini to skillet. Cook on medium heat for 10 minutes, stirring occasionally.
5. Add broccoli and mix well. Set aside to cool.
6. In a large bowl, beat eggs together with almond flour until smooth. Add cooled vegetable mixture, salt and pepper; mix well.
7. Spoon mixture into paper-lined muffin pans.
8. Bake until firm and golden, about 35 minutes.
9. Refrigerate any leftovers. Would be a great addition to a school lunch!
10. Enjoy!

Notes:

Purchase organic ingredients if possible.

Broccoli Kugelettes

• 1 lb package chopped broccoli or spinach, thawed
• 3 tbsp coconut oil
• 1 onion, diced
• 2 large carrots, shredded
• 1 medium zucchini, shredded
• 4 eggs
• 3/4 cup almond flour
• 1 1/2 tsp Himalayan pink salt
• 1/4 tsp black pepper

1. Preheat oven to 350°F.
2. Chop broccoli. (If using spinach, squeeze out excess liquid)
3. Heat oil in a large skillet on medium heat. Add onion and sauté until translucent, 5-7 minutes.
4. Add carrots and zucchini to skillet. Cook on medium heat for 10 minutes, stirring occasionally.
5. Add broccoli and mix well. Set aside to cool.
6. In a large bowl, beat eggs together with almond flour until smooth. Add cooled vegetable mixture, salt and pepper; mix well.
7. Spoon mixture into a paper-lined muffin pan.
8. Bake until firm and golden, about 35 minutes.
9. Refrigerate any leftovers. Would be a great addition to a school lunch!
10. Enjoy!

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“When you know better, you do better.”

This is the snack my son has requested every day after school since I have first made it. He is my pickiest one, so if he loves it and I am confident your picky ones you love it too :).

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Ooey Gooey Flourless Blondies

Prep Time: 5 minutes

Cook Time: 20 minutes

See Detailed Nutrition Info on

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Ingredients

• 1 cup almond butter
• 1/3 cup raw honey
• 1 egg
• 1 Tbsp. vanilla
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. Himalayan pink salt
• 1/2 cup Enjoy Life Chocolate Chunks

Ooey Gooey Flourless Blondies

• 1 cup almond butter
  
• 1/3 cup honey (preferably raw)
• 1 egg
• 1 tbsp vanilla
• 1/2 tsp baking soda
• 1/4 tsp. baking powder (make sure it is aluminum free)
• 1/2 tsp. Himalayan pink salt
• 1/2 cup Enjoy Life Semi Sweet Mega Chunks (chips work too, they are a tad gooier with the chunks)

1. Preheat oven to 350 degrees.
2. In a large bowl, combine almond butter and honey.
3. Add egg, vanilla, salt, baking soda and baking powder. Stir to combine.
4. Fold in chocolate chunks.
5. Pour into an un-greased  8″ glass square baking dish.
6. Press firmly into pan.
7. Bake for 18-24 minutes or until a toothpick inserted in center comes out clean.

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“When you know better, you do better.”

We eat cauliflower at least once a week, cauliflower mash is my favorite. Cauliflower is a cruciferous vegetable — one of the big reasons to eat plenty of cruciferous vegetables is that they may help to lower your risk of getting cancer. Cruciferous vegetables have compounds called glucosinolates. Non-cruciferous vegetables do not not have glucosinolates. These compounds KILL carcinogens before they can damage our DNA and prevent healthy cells from turning into cancerous cells. They provide vitamin A, B6, C, K, folic acid, potassium, maganese and iron. Some other cruciferous vegetables are broccoli, kale, bok choy and brussel sprouts.

Fresh ground black pepper is best for this recipe. When pepper is ground it immediately starts losing the flavor and aroma of its volatile oils, so it should be ground just before using. Keep a pepper mill  near the store that you can reach for whenever you need it.

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Roasted Cauliflower

Prep Time: 5 minutes

Cook Time: 40 minutes

See Detailed Nutrition Info on

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Ingredients

• 1 head of cauliflower
• 3 tbsp ghee (melted)
• Himalayan pink salt and pepper to taste

Instructions

1. Preheat oven to 375 °F.
2. Chop cauliflower into florets.
3. Place florets onto foil lined baking sheet.
4. Pour ghee over cauliflower and toss until evenly coated.
5. Season with salt and pepper.
6. Roast for 40 minutes or until cauliflower begins to brown.

Roasted Cauliflower

1 head of cauliflower
3 tbsp ghee (melted)
Himalayan pink salt Salt and black pepper to taste

1. Preheat oven to 375 °F.
2. Chop cauliflower into florets.
3. Place florets onto foil lined baking sheet.
4. Pour ghee over cauliflower and toss until evenly coated.
5. Season with salt and pepper.
6. Roast for 40 minutes or until cauliflower begins to brown.

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“When you know better, you do better.”

“Wanna have healthy cells and body? Cellular Nutrition can be obtained only through a special blend of highly solvable vitamins and nutrients that help the body cells to absorb the nutrients and vitamins from foods and supplements. In order to get the inactive body cells to absorb vitamins and nutrients, they need to be cleaned up of toxins, that keep them inactive, and activated. These juices can help!”

My husband saw this and asked if I thought he should get a juicer for is office so he could have juice more often. Well, I just laughed. I love my husband and he is amazing at all the he does, but I cannot see him breaking out the kale and celery after a meeting to start juicing. 

My solution was to make the juice for him and pack it in a cooler so he can have it throughout the day. I washed and cut the veggies and my 7-year-old juiced them, she had a blast. Forget the toys and the iPad, she had more fun with the juicer than most things I have seen her play with. It took us about 20 minutes to make the juice you see in this picture. I ran out of larger mason jars, so I had to use a combination of two small ones. The filled mason jar helps prevent the juice from oxidizing and losing nutrients — make sure you fill them to the tip top. And yes, I numbered them for him, so he knew which order to drink them in. You don’t see the lemon water in this picture because he drank it before he left the house.

The orange one was delicious. You can freeze this juice in a pop mold to make a healthy treat.

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“When you know better, you do better.”