Cholula Six Seed Crackers
These are my “Cholula” Spicy 6 Seed Crackers. These Crackers can be made either with your dehydrator or […]
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Quiche with Almond Flour Crust | Delicious
Tips: Do not make the top of the crust too thick. Keep the entire crust about 1/4″. Perfect […]
Coconut Almond Anise Kissed Cookies
These Coconut Almond Anise Kissed Cookies use organic shredded coconut, almond flour, oats, and pinenuts. The use of […]
PIZZA Keto
We have tried many Low-Carb Pizza recipes in the past, but this is by far our favorite Keto […]
Stuffed Peppers
ADAPTED FROM: Dr. Fungs Book – The complete guide to fasting. This was good BUT I would add […]
Breakfast Bars
A Great Dr. Joel Fuhrman Recipe for Breakfast Bars One of my favorite Dr. Joel Fuhrman recipes is […]
Crackers | Almond Flax Multi-seed w/Rosemary
Multi-Seed Rosemary Flaxseeed Cracker Ingredients: -85 grams (about 3/4 Cup) of blanched Almond flour -2 teaspoons of dried […]
Crackers | Cauliflower Chia Seed
Cauliflower chia seed cracker/ bread DAY BEFORE: Soak Almonds, Soak Chia * FIRST STEP: * Soak Chia Seeds […]
Quinoa Recipes
CRAVING RICE or PASTA? What can you do for a healthy and delicious alternative GRAINS! Technically quinoa is not […]
Healthy Crunchy Easy Vege Chips | The Pringle Alternative
These chips turned out wonderful the very first time I made them. They take anywhere from 12-16 hours to fully dry. Do not turn them too soon. I will update this post the next time I make them which will be soon and tell you how long on each side. They are scrumptuous and my husband said "get them away from me or I'll eat them all". The batch made alot of chips. Next time I'll tell you how many, but easily enough to feed a crowd or us for a few weeks. You could, of course change up the spices to suit your taste. They are wonderful. Thank you David.