ADOPTION Update and NEW COLOR COOKBOOK

After years of waiting for my family to grow, Craig and I are on our way to pick up our boys; Baby Kai and Micah. There are no words to describe this feeling...

Thank you to all who have prayed for us along this journey!

On another happy note, my new COLOR dessert cookbook is now available. For those of you who are frustrated with how to convert almond flour to coconut flour and erythritol to Just Like Sugar, here is your answer! I have all the conversions along with WHY I use certain ingredients.

This book is gluten free and also gives dairy free options for the recipes. Click HERE to order!

This isn't JUST an "eye-candy" cookbook (although it does have beautiful photos), it also has health facts; such as how stop cancer from growing, what acid blockers do to our body and how to heal the intestines naturally, how to calm detrimental menopausal symptoms, cholesterol facts, thyroid boosting foods, how to heal a 'tired toxic liver', and so many other tips. This book is meant to read like a magazine; quick fun facts with color photos and recipes with nutritional comparisons (calories, fat, protein, carbs and fiber). Below is a sneak peak of what the inside looks like...

This is the first in a series of color cookbooks I plan to write. The next will be a SAVORY cookbook, then a BABY and KIDS cookbook, and a HOLIDAY book. The title says it all, we all NEED to eat, but to eat HEALTHY is an Art!

I will be holding a Christmas Tasting Party and Book Signing at my home on Saturday December 10th starting at 5pm and it will go until all the samples are gone! I know the ingredients aren't cheap and this way you can sample some of the desserts to decide on which ones you would like to make.

I want to give a special thank you to Rebecca Oberle. She helped me so much on this book and she did it all for a few baked treats from my kitchen. What an amazing woman she is! (She also donated breastmilk for Baby Kai!). I also want to thank Jamie Schultz for the cover photo.

Creamed Collard Greens and OIL FACTS

I know my recipe sounds a little crazy, but it tastes awesome. The cream cheese makes it so thick. This added an amazing flavor without extra calories, 1 TBS of heavy cream is 52 calories, 1 TBS of cream cheese is 50 calories. Since cream cheese is so much thicker, you can add a flavorful broth to thin it out and you save a lot of calories.

I also NEVER use vegetable oils. I love macadamia nut oil in this recipe, which gives it an amazingly nutty and naturally sweet flavor! This oil has a high smoke point of around 425 degrees Fahrenheit. This is much higher than that of olive oil. I never fry in olive oil, I only use macadamia or coconut oil; they don't break down to products that are unhealthy for the heart. Due to its chemical structure and high amount of unsaturated fats, heating olive oil = oxidative damage. Are you leaving your bottle of olive oil right on the counter? Opening and closing it multiple times a week? Any time the olive oil is exposed to air and/or light, it oxidizes. The chlorophyll in olive oil accelerates the oxidation. Oxidation causes free radicals, which increase cancer and atherosclerosis; which are "free radical" diseases. Cancer is associated with chromosomal defects and oncogene activation. The consumption of oxidized fats and oils increase death rates from leukemia and malignant neoplasia of the breast, ovaries and rectum. Atherosclerosis increases as free radical reactions from diet-derived fats in the arterial wall increases. These compounds induce endothelial cell damage and produce changes in the arterial walls.
WORST OILS: Canola, Corn, Cottonseed, Soy, Sunflower
FOUND IN: Lean Cuisines, Healthy Choice dinners, salad dressings, chips, cookies, crackers, roasted nuts…

On the other hand, macadamia nut oil has a long shelf life. It can be stored for up to 1 to 2 years without refrigeration.

Macadamia nut oil has linoleic acid, Omega-3 essential fatty acid, Omega-6 fatty acid and also palmitoleic acid. The oleic acid in macadamia nut oil has anti-inflammatory properties that makes it effective in fighting against chronic diseases, such as heart disease.



2 bunches collard greens, center stems removed and cut into 1/2" strips
Celtic sea salt
2 tsp butter or macadamia nut oil
1 cup (6 oz) bacon, cut into 1/3 inch pieces
2 shallots, finely chopped
1 1/2 tsp smoked sweet paprika
1 cup cream cheese
1 cup organic chicken or veggie broth
Freshly ground black pepper

Blanch greens in a large pot of boiling salted water until bright green and beginning to soften, 3-4 minutes. Transfer to a large bowl of ice water to cool. Squeeze dry.

Heat oil in a large heavy pot over medium heat. Add bacon and cook until fat is rendered and bacon is crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside.

Drain all but 3 tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons. Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add paprika; stir constantly for 2 minutes. Whisk in cream cheese and broth; whisking often to combine until smooth. Stir in greens; reduce heat to low. Simmer, stirring often, until greens are tender, about 30 minutes. Season to taste with salt and pepper. Transfer creamed greens to a serving dish; garnish with reserved bacon. Makes 6 large servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Collards = 231 calories, 21g fat, 6.5g protein, 7 carbs, 1.2g fiber
"Healthified" Collards = 186 calories, 16g fat, 7g protein, 3 carbs, 1.2g fiber

"Cornbread" Stuffing and Vitamin Deficiencies

Too often we grab "food" in lieu of healthy options, which eventually can create undesired issues in our body. We need these vitamins for proper functioning of our bodies. If you are dealing with one or more problems of the deficiencies listed below increasing those vitamins through food will be quite difficult; I suggest using therapeutic doses of that vitamin/mineral to correct the problem ASAP!

By purchasing products through my Amazon store, you help keep this blog going. You can also continue shopping for other products on Amazon after you are finished with "healthified" shopping. Just click the "Proceed to Checkout". It then asks you if you want to add these to your Amazon cart (at the main Amazon site). Just click "Continue" and now you can add whatever else you want from Amazon all in the same cart! I always choose at least one thing from my Amazon Store before moving onto other items I need for the family, those items will also help pay for the blog without any extra cost; I just get a small commission for bringing your business to Amazon.com. Thank you SO much for all your support!

DEFICIENCIES IN:
Vitamin A = acne, dry skin and hair, itching eyes, often making sinus noises, and prone to catching the flu. This vitamin is found in pasture fed organ meats, spinach and egg yolks. SAGE is also filled with vitamin A! Spices are hidden with vitamins and minerals!
Click HERE to find Cod Liver Oil and take 1 tsp at breakfast.

Vitamin B = memory issues, confusion, bad breath, dark tongue, dry hair, rough skin, tender muscles, irritability. This vitamin is found in animal proteins. Vegetarians often deficient in B-12 since this B-vitamin is only found in animal products.
Click HERE to find a quality B-Complex and take 1 capsule at breakfast and 1 at lunch.

Vitamin C = bruising, muscle loss, bloody gums, cavities, and nosebleeds. This vitamin is found in green chili pepper, bell peppers, parsley, kale and broccoli. Oranges are not very high in vitamin C which is why juice is fortified with vitamin C. We know that glucose and vitamin C have similar chemical structures, so what happens when the sugar levels go up? They compete for one another when entering the cells. And the thing that mediates the entry of glucose into the cells is the same thing that mediates the entry of vitamin C into the cells. If there is more glucose around, there is going to be less vitamin C allowed into the cell. It doesn't take much: a blood sugar value of 120 reduces the phagocytic index by 75%. So when you eat sugar, think of your immune system slowing down to a crawl. Sage is also filled with vitamin C!
Click HERE to find a highly absorbed Vitamin C. Take 1 at breakfast and 1 at lunch. Decreasing sugar is also important because sugar competes with Vitamin C to get into the cell and sugar always wins!

Vitamin D = sensitivity to pain, Seasonal Effective Disorder, digestive issues, nervousness, pale skin.
Increase with sun exposure and high dose of Vitamin D. Click HERE to find and take 1 capsule with food containing healthy fats. For children who don't like pills, take THIS liquid.

Vitamin E = losing hair at rapid rates, cataracts, and muscle weakness. Foods high in vitamin e are sunflower seeds, almonds, olives and spinach.
Click HERE to find Vitamin E and take 1 with food that contains a healthy fat.

Vitamin K = bruising and brittle bones. Foods high in vitamin k are kale, spinach, collard greens, and Brussels sprouts.
Click HERE to find a K2 supplement and take 1 at breakfast (with calcium and D, NOT with Magnesium).

Folic Acid = fatigue, depression/anxiety, sore tongue. Foods high in folic acid are sunflower seeds, asparagus, spinach, collard greens and SAGE, (as well as fortified pre-packaged junk).
Click HERE to find an absorb-able form of Folic Acid and take 1 capsule at breakfast and one at lunch.

Calcium = brittle fingernails, eczema, tooth decay, and strange numbness and tingling in arms/legs. Foods highest in calcium are almonds, almond milk, green leafy veggies, and artichokes.
Click HERE to find an absorb-able Bone Meal Calcium. Take 1 tsp at breakfast.

Chromium = out of control blood sugar (jittery before lunch), lack of energy and excitement. Chromium is really only found in onions, romaine, and tomatoes. Click HERE to find Chromium (with Cinnamon) and take 1 capsule at each meal, up to 1000mcg/day.

Iron = brittle nails, dry hair, pale skin, dizziness.
This is a tricky one...eat more grass-fed red meat and SKIP the turkey burger. If you are still low on iron, I would detect a food allergy causing you to not absorb iron. Do not take a supplement unless diagnosed with an iron deficiency; even then iron supplements are very poorly absorbed.

Magnesium = chocolate cravings, urinary urgency, broken nails, nervousness, restless legs/twitching, sensitivity to noise. Nuts and halibut have some magnesium, but it is hard to get the recommended dose through food.
Click HERE to take an absorb-able form of Magnesium (DON'T TAKE "Oxide!") and take 400-1000mg 30 minutes before bed. OR you can use THIS Magnesium Oil for best absorption.

Potassium = bad hair and skin, water retention, edema. Foods highest in potassium salmon, avocados, artichokes, broccoli, meat and almonds.
Click HERE to find Potassium and take 1-2 capsules/day.

Sodium = confusion, dizziness, lethargy, and vomiting
Use this quality Celtic Sea Salt.

Zinc = brittle nails, poor circulation, bruising, splitting hair, salty cravings. Zinc is found in oysters, liver, pasture fed red meat, sesame seeds and tahini.
Click HERE to find the proper zinc to take and consume 1 capsule anytime during the day.
FYI: Birth control pills deplete our cells of zinc and getting pregnant too soon before having healthy zinc levels can cause birth defects, such as cleft palates. My suggestion is to take zinc for 6 months after going off birth control before trying to conceive.



CORNBREAD
1/2 cup coconut flour
1/4 tsp Celtic sea salt
1/4 tsp baking soda
6 eggs (or 3 eggs and 1/3 cup coconut milk)
1/2 cup coconut oil, melted

Preheat oven to 350 degrees F. In a medium sized bowl sift together the dry ingredients. Slowly add the wet ingredients into the dry ingredients and stir until very smooth. Grease a small bread pan and fill about 2/3 of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean. This can be made ahead and frozen.

STUFFING
1 pound ground sausage or bacon
2 cups celery, chopped
1/2 cup onion, chopped
5 cups crumbled "cornbread" (from above)
2 cups sliced mushrooms
1 1/4 cups chicken broth (or more if you like a mushy stuffing)
1 1/2 tsp poultry seasoning
1 tsp sage

Preheat oven to 325 degrees F (165 degrees C). Place sausage, mushrooms, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl combine sausage mixture with cornbread, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish. Bake, covered, for 45 minutes or until well set and cooked through. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Cornbread Stuffing = 441 calories, 20g fat, 15g protein, 52 carbs, 4.3g fiber
"Healthified" Stuffing = 278 calories, 22g fat, 12.4g protein, 4.4 carbs, 2.2g fiber

Green Bean Casserole

What would Thanksgiving be without Green Bean Casserole with French Fried Onions?

French Fried Onion Ingredients = Palm Oil, Wheat Flour, Onions, Soy Flour, Salt, Dextrose, TBHQ and Citric Acid In Propylene Glycol to Protect Flavor.

If you or someone you know is spending outrageous amounts of money with trying to conceive, you may want to inform them that it could be the foods in the typical American diet.

Harvard researchers find trans fat intake by just 2% of total calories 4 grams of trans fats per day, increase a woman's risks of infertility. For every 2% increase in calories a woman eats trans fats, infertility increased by 73%. For every 2% increase in calories from trans fats instead of Omega-6 poyunsaturated fats, infertility increased by 79%. For every 2% increase in trans fats instead of saturated fats, infertility more than doubled.

My suggestion is to stay away from foods containing the words partially hydrogenated oils, TBHQ, and BHT. These are chemicals in just about every pre-packaged food item (I've even seen it in refrigerated salsa!). Being aware of pre-natal health is essential in creating a healthy little miracle!:)



2 TBS butter or coconut oil
1 TBS coconut flour
1 tsp Celtic salt
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained (my mother-in-law cans her own)
2 cups Cheddar cheese, freshly shredded
ONION TOPPING:
1 large onion
1/2 cup sour cream
1/2 cup chicken or veggie broth
1 cup blanched almond flour
1 tsp Celtic sea salt
2 cups coconut or peanut oil

ONION RINGS: Slice onion into thinnest possible rings. Place in a shallow dish. Combine sour cream and broth until smooth and pour over onions. Cover and refrigerate at least 1 hour. In a plastic bag, combine almond flour and salt. Heat oil to 375° in deep saucepan. Remove a small handful of onion rings from cream mixture and shake off excess. Drop into almond flour, separate rings and shake to coat. Drop a few rings at a time into hot oil and cook until golden. Remove from hot oil with a slotted spoon and drain on a paper towels. Repeat with remaining rings until all have been battered and fried. Use to top the casserole with.

Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large skillet over medium heat. Stir in coconut flour until smooth, and cook for one minute. Stir in the salt, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. Top with fried onions. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Green Bean Casserole = 240 calories, 16g fat, 7g protein, 17 carbs, 3g fiber
"Healthified" Casserole = 244 calories, 17g fat, 9.8g protein, 10.5 carbs, 4.5g fiber

Crunchy Top "Faux"tatoes

One of my favorite Thanksgiving foods in my former fat life was Crunch Top Cheesy Potatoes. One of the main ingredients was Cream of Chicken Soup. Knowledge is power; now that I am aware of what certain foods do, I am able to get past the cravings!

CAMPBELL'S HEALTHY REQUEST® CREAM OF CHICKEN SOUP INGREDIENTS = CHICKEN STOCK, WATER, MODIFIED FOOD STARCH, CHICKEN MEAT, MALTODEXTRIN, CREAM (MILK), CONTAINS LESS THAN 1% OF: WHEAT FLOUR, VEGETABLE OIL, SOY PROTEIN CONCENTRATE, CORNSTARCH, SALT, POTASSIUM CHLORIDE, LOWER SODIUM NATURAL SEA SALT, FLAVORING, MODIFIED FOOD STARCH, CHICKEN FAT, YEAST EXTRACT, DISODIUM GUANYLATE, DISODIUM INOSINATE, SODIUM PHOSPHATE, SOY PROTEIN ISOLATE, SPICE, BETA CAROTENE (FOR COLOR), DEHYDRATED CHICKEN.

MSG is a slow poison and it is in everything; Lay's potato chips, Doritos, Campbell's soups, Ramen, Canned Gravy, frozen dinners, frozen pizzas, salad dressings (especially low-fat varieties). Tons of 'reduced' or 'no-fat' foods are laced with MSG to make up for flavor lost when fat is reduced. If you don't see MSG on the label, you still aren't safe; the word 'Hydrolyzed Vegetable Protein','Accent, 'Aginomoto,' 'Natural Meat Tenderizer,' is just a sneaky names for MSG.

Glutamic acid in MSG is known as an excitotoxin; this means it excites the brain cells. It causes the brain cells to fire too much until they are exhausted and die. This causes us to be addicted to the MSG 'fix,' which is why Lay's Potato Chips claim, "I bet you can't eat just one." Lay's knows they have the upper hand on your brain chemistry. This excitotoxin effect in our brain causes ADHD, autism and Alzheimer's.

This process of over-exciting the brain depletes our brain of serotonin (the feel-good chemical in our brain and gut). Headaches and migraines are the main complaint of MSG consumption, which makes sense because low serotonin is the Migraine headaches are caused in part by changes in the level of serotonin. Serotonin plays many roles in the body, one of which is the effect on blood vessels. When serotonin levels are high, blood vessels constrict (shrink). When serotonin levels fall, the blood vessels dilate (swell). This swelling can cause pain or other problems. Many things can affect the level of serotonin in your body, including your level of blood sugar, certain foods and changes in your estrogen level if you're a woman. To read more check out my book: Secrets to Controlling Your Cravings, Weight and Mood.

MSG downregulates our body’s leptin production (our appetite suppression), so it makes us hungry sooner. Hoe can this be? Well, MSG stimulates the pancreas, which in turn increases insulin production even though there is no need for insulin. This will cause our blood sugar to rise too much and then drop. When our blood sugar drops, hunger is stimulated (which is why you don't want to eat too many carbohydrates either). Over production of insulin will cause insulin resistance, diabetes and obesity.

So instead, let's try this healthy option!



"POTATOES:"
1 head cauliflower
CHEESE SAUCE:
1/4 cup butter
3 TBS Cream Cheese
1/4 cup beef/chicken broth
2 cups sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, shredded
Sea salt and pepper (to taste)
TOPPING:
1/2 cup crushed almonds
1/4 cup almond flour
2 TBS butter or coconut oil, melted

Preheat oven to 375 degrees F. "POTATOES": Place cauliflower flowerettes in a food processor. Pulse until larger "rice" sized pieces (click HERE to find the one I use) (or shred with a cheese grater to resemble shredded potatoes). Transfer the cauliflower to a 2 1/2 quart casserole dish.

CHEESE SAUCE: In a saucepan, melt butter over medium heat. Stir in cream cheese and broth. Cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Add salt and pepper to taste. Remove from heat, pour over the veggie, and stir to combine.

TOPPING: In a small bowl, toss together crushed almonds, almond flour and remaining butter, and sprinkle over the cheesy cauliflower. Bake for 30 minutes in the preheated oven, or until the top is golden and cauliflower if tender. Makes 8 servings. I LOVE THIS DISH!

NUTRITIONAL COMPARISON (per serving):
Traditional Crunchy Top Potatoes = 370 calories, 27g fat, 12g protein, 19 carbs, 3g fiber
"Healthified" Crunchy Top "Potatoes" = 307 calories, 27g fat, 12g protein, 5.6 carbs, 3g fiber

PECAN PIE and It's a Small World!

I am constantly amazed and humbled seeing the maps of visitors to by blog. Each orange dot represents a city where someone has visited my blog.

With this global reach I wanted to let you all know that my books are available a number of ways digitally across the globe. Below is a list a countries they are available in.

Available in the following countries on iTunes Book Store (iPhone, iPod, iPad or Mac):
Australia, Austria, Belgium, Bulgaria, Canada, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, United Kingdom, United States.

Available on Kindle in:

Germany, France, United Kingdom and the United States.

Available on Nook in:

United States

You should also be able to get the paperback versions wherever Amazon has a store in your country. Thanks everyone, across the world, for all the support. It is truly a small world.

PECAN PIE
CRUST:
1/2 cup coconut oil or butter
1/2 cup Just Like Sugar OR Just Like BROWN Sugar
1/4 cup erythritol and 1 tsp stevia glycerite (OR Swerve)
1/2 tsp Celtic sea salt
3/4 cup blanched almond flour or pecan meal
1/4 cup coconut flour
1 tsp aluminum free baking powder
FILLING:
3 eggs, beaten
1 cup erythritol (or Swerve)
1 tsp stevia glycerite
1 cup NATURE'S HOLLOW xylitol syrup
2 TBS butter or coconut oil, melted
1 tsp vanilla extract
1 1/2 cups pecans

CRUST: Preheat oven to 350 degrees F. In a large bowl cream the butter and sweetener together until very smooth. Add the salt, coconut flour, almond flour and baking powder into the butter mixture. Mix until well combined. Place into an 8 by 8 pie pan and spread out over the bottom. Bake for 12 minutes or until light golden.

FILLING: In a medium bowl, beat the eggs with the sweetener. Add the butter, syrup, and vanilla then add the pecans. Pour into the crust (over edges with foil) and bake at 350°F for 45-50 minutes or until set. Serve with my "healthified" ice cream! Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Pecan Pie = 396 calories, 22g fat, 3.7g protein, 51 carbs, 1.6g fiber
"Healthified" Pie = 229 calories, 20g fat, 7.7g protein, 3.8 carbs, 2g fiber

Peanut Butter Donuts and Chocolate Sauce

Tomorrow is National Sugar Awareness Day. For those of you trying to get your kids off sugar, here is a sugar free treat!

What peanut butter do you use? I hope not Jiff "Omega 3!"

Ingredients: PEANUT BUTTER [ROASTED PEANUTS, SUGAR, CONTAINS 2% OR LESS OF: MOLASSES, FULLY HYDROGENATED VEGETABLE OILS (RAPESEED AND SOYBEAN), MONO AND DIGLYCERIDES, SALT], ANCHOVY* AND SARDINE OIL*,TILAPIA GELATIN, TOCOPHEROLS AND CITRIC ACID (ANTIOXIDANTS). *A TASTELESS, ODORLESS SOURCE OF OMEGA-3 DHA AND EPA.

The word hydrogenated oils = TRANS-FAT. There are many reasons why this word is so terrible for us!

1. DEPRESSION: Trans fats can lead to chronic inflammation which blocks the body’s ability to produce mood-building neurotransmitter serotonin. I was on Jimmy Moore's podcast discussing how we produce and diminish our neurotransmitters (click HERE to listen).

2. INCREASED APPETITE: Trans fats can lead to chronic inflammation which inhibits the body’s ability to create appetite-controlling neurotransmitter dopamine and serotonin. Read more in Secrets to Controlling Your Weight Cravings and Mood.

3. WEIGHT GAIN: Trans fat slows the ability of muscle cells to use glucose as an energy source. When muscle cells can’t use glucose, it stays in the blood and insulin levels severely increase. Excess insulin = fat storage.

4. ALZHEIMER'S: Patient's with Alzheimer's have brain cells that can no longer use glucose for energy (which is why I have my patients use coconut oil/ketones for a brain boosting energy source). One reason that this occurs is over time trans-fats inhibit the brain cells to metabolize glucose.

5. DECREASE IMMUNE SYSTEM and INCREASE CANCER: Trans-fats weaken the immune system by reducing the body’s ability to fight viruses.

6. HEART DISEASE: Unlike healthy saturated fats that make up 50% of the cell membranes which create our cells necessary stiffness and integrity, trans-fats increase risks of heart disease. These factory-made trans fats are toxins to the body, but sadly our digestive system does not identify them as such. Instead of being eliminated, trans fats are included into cells as if they were natural fats and our cells become partially hydrogenated! It takes 9 months to detox trans-fats from our body.

7. OMEGA 6 OVERLOAD: Altered partially hydrogenated fats actually block use of essential fatty acids, causing many harmful effects including cancer, atherosclerosis, diabetes, obesity, immune system dysfunction, birth defects, decreased visual acuity, sterility, low-birth-weight babies, and hardships with lactation.

So when you make these tasty treats, always use natural peanut butter with the ingredients: Peanuts and Salt!

NOTE: If there is severe yeast overgrowth (candida), killing the yeast is essential to help restore good bacteria and therefore staying away from peanuts would be important at that time.

DONUTS:
1/2 cup coconut oil or butter
1/2 cup Just Like Sugar (or erythritol)
1 tsp stevia glycerite
3 eggs, beaten
1/2 cup natural peanut butter
3/4 cup sour cream
1 tsp vanilla extract
2 cups peanut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp Celtic sea salt

Preheat oven to 350 degrees F. Cream butter and sweetener. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla. Combine peanut flour, baking powder, soda and salt together and add to creamed mixture. Spoon mixture into greased mini donut pan (click HERE to find). Place in oven for 10-12 minutes. Test with a toothpick for doneness. Makes 42 mini donuts, 12 servings.

CHOCOLATE SAUCE:
2 TBS butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS unsweetened almond milk
1/4 cup Just Like Sugar (or *powdered erythritol)
1 tsp stevia glycerite

Place the erythritol in a coffee grinder and blend into a smooth powdered sugar texture (this is optional, but provides a smooth chocolate). Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), once the mixture has cooled quite a bit, add in the almond milk and sweetener (if you add it too soon, the chocolate will separate). Stir until smooth and thick. Serve with donuts. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Donuts = 396 calories, 23g fat, 7g protein, 49.5 carbs, 2.5g fiber
“Healthified” Donuts = 256 calories, 21.9g fat, 11g protein, 12 carbs, 6.9g fiber

Click HERE to find the mini jars I store my sauces in.