Rainbow Veggie Pasta Salad (gluten-free)

I always go back to this recipe, so I'm posting it here!  I have a hard time eating raw vegetables or salad, but this is SO good, I actually crave it!

Serves 12

Pasta Salad

• 12 oz organic, gluten-free rice or garbanzo (chick-pea) based rotini (avoid corn for allergy reasons)

• 3 stems of green onions (can be omitted if desired)

• 1-2 tbsp olive oil or avocado oil

• 1-2 cucumbers, thinly sliced (use a food processor or thinly chop)

• 1-2 zucchini, thinly sliced (use a food processor or thinly chop): replace with 1-2 extra cucumbers if preferred 

• 1 1/2 cups quartered cherry/grape tomatoes (about 1/2 pound = 1-2 med. tomatoes or 15 cherry tomatoes)

• 1 cup (3 med) carrots grated (use food processor or grater or thinly chop); for amazing color in the salad, include purple carrots

• 5 mini, multi-colored sweet peppers, chopped (optional)

• 1 tsp sea salt or himalayan salt

• 2 Tbsp fresh parsley, chopped

• 2 Tbsp fresh cilantro, chopped

• 2-3 cups fresh baby spinach

• 1/2 cup "craisins" for sweet tang (I use sugar-free dried cranberries)

Dressing

• ⅓ cup red wine vinegar

• 1/4 cup extra virgin olive oil

• 1/4 cup avocado oil

• 1 tsp sea or himalayan salt (or to taste)

• 2 clove garlic

• 1 Tbsp maple syrup

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INSTRUCTIONS

1. Boil pasta according to instructions, drain, run under cold water* and drizzle with a tiny bit of olive oil to prevent it from sticking together. Set pasta aside. 

2. In a large bowl combine all the vegetables and herbs, except for the green onions. 

3. If using, chop green onions.  Heat griddle to medium heat and saute them in the 1-2 tbsp of oil until lightly browned. Allow to cool slightly and then add to the rest of the vegetables.

4. Add pasta and craisins, and toss or stir to combine. 

5. To make the dressing, put all ingredients into the food processor or a blender until the mixture is emulsified. 

6. Dress the salad at least 10 minutes before serving and adjust salt to desired taste.

Candida Incinerator Pesto

So, just to warn you, this just might keep away mosquitos AND spouses. Lol. And it IS spicy but actually pretty tasty!

After researching some of the best ingredients for killing an overgrowth of Candida Albicans in the intestines, oregano oil and garlic and coconut oil were some of the top of the list. After eating raw garlic mixed with coconut oil last night in a tablespoon, with two drops of oregano oil, I just knew I couldn't do that again.  So I made my own personal concoction of a pesto. Compared to last night, it's fabulous!

-2 medium cloves of garlic, peeled

-1/2 of a large tomato

-2 leaves of fresh basil

-2 drops of USDA certified organic oregano essential oil (you can increase this amount gradually over time, up to 6 drops per day)*

-1 tbsp coconut oil, melted

-2 dashes of salt, or to taste

Put all the ingredients in a single-serve blender cup or a small food processor. Blend together until smooth. Transfer to a small bowl and use for dipping veggies or keto bread or chips for snacking all day! Voila! The yummy way to kill Candida!

Feel better!

*https://www.betternutrition.com/features-dept/combatting-candida-yeast

Healthy AND Yummy Chocolate Milk

Great for the kids (and parents too)!

-1 carton (1/2 gallon) coconut or almond milk or mix of both
-1/2 cup coconut cream
-1/4 tsp himylayan salt
-5 heaping tsps baking cocoa
-3 tbsps pure dark chocolate ice cream syrup (no junk ingredients added)
-1 tbsp vanilla
-40 drops stevia or to taste

Blend all in blender thoroughly. Funnel back into milk carton and label as chocolate milk. Enjoy. Put carton in frig when not in use. Shake thoroughly before each use.

Lemon Mango Coconut Zinger

This sweet, tropical sorbet dessert is Paleo, sugar free, and oh so full of flavor!

1/4 can coconut cream, with some of the coconut water at the bottom added in

1 cup frozen mango

1/4 banana 🍌

Juice from one fresh lemon

15 drops liquid stevia

Dash of sea salt

Put all in blender and add almond milk almost to the top of ingredients. Blend until smooth. Put into glasses. May garnish the top with sprinkled coconut. Enjoy!

Winter Spice Cocao Chia

This blend of delightful sweet-spice flavors with the chocolatey taste of cocao makes for a (somewhat) healthy and delicious hot treat for a cold day. And if you want totally healthy, use just stevia for the sweetener.

1 teabag of Chai or any sweet-spice tea

Three cups of almond milk or two cups water with one cup whole cow or goat milk

One heaping tbsp of cocao

1 tsp of vanilla

1 drop organic clove oil

1 drop organic cinnamon leaf oil

2 tbsp coconut sugar

2 tbsp honey

8 drops stevia

Dash of Himalayan salt

Bring to boil milk mixture and steep the tea. Add all of the other ingredients and mix thoroughly with a whisk. Pour into a mug and enjoy. Add a dab of whipped cream on top, sprinkled with a dash of cinnamon for garnish if desired.

Super-Tot Breakfast Cereal

This is a thick and creamy breakfast cereal full of healthy fats, grains, seeds and fruit that fills up your kiddos very quickly. You can change the consistency to your liking by adding more or less liquid, whether water or milk. Whole milk will give it a heavier and richer consistency than water.

May serve between 3 and 5 depending on portions.

Put the following into a powerful blender and blend until smooth:

1/2 cup of rolled oats cooked in 1 cup of milk or water
1/8 tsp Himalayan salt (full of minerals)
1 tsp vanilla
1 tbsp brown sugar or coconut sugar (coconut sugar is low-glycemic and healthier than regular sugar)
1 tbsp chia seeds (wonderful for digestive system)
2 tbsp flax meal
1 small avocado, peeled and pitted (excellent healthy fat)--use only half the avocado for a lighter cereal
1/2 banana
1 tsp apple cider vinegar "with the mother" (excellent for overall health, digestive system and immune system)--you may eliminate this for a milder flavor
1/4 cup organic raisins (said to help with bowel movements)
Dash of cinnamon

For varying flavors, experiment with fruits, such as replacing the raisins and banana with berries or peaches or apples, etc.

Add water to cover the ingredients and blend. You may want to transfer to a sauce pan and heat up, but adding hot, cooked oats to the blender may warm it sufficiently for your little ones. Enjoy!

Rainbow Bacon Crustless Quiche

Preheat the oven to 375 degrees, with the rack in the center.

Using a food processor, slice the following washed vegetables (really, whatever you have on hand, preferably of multiple colors) and place (mixed  together) in a large rectangular casserole dish, greased:

1/2 bunch kale
4 carrots, topped
1 large sweet onion
1/4 head red cabbage
1 small summer squash
1 small zucchini squash
2 large bell peppers, each a different color

In the meantime, fry in a pan a single package of bacon until crispy. Lay out on paper towel to cool.

In a medium bowl, whisk together one and a half dozen organic eggs. Add one and a half teaspoons of salt and a tablespoon of mixed organic herbs. Add one half cup grass-fed milk, goat milk, or unsweetened and unflavored almond milk.

Using a food processor on the grated side, grate a block of cheddar cheese to make approximately 1 to 2 cups of grated cheese. Set aside.

Pour the egg mixture evenly over the vegetables in the casserole dish. Pour the bacon grease from the pan used to cook the bacon evenly into the casserole dish. Crumble the bacon and spread evenly on top. Sprinkle the cheddar cheese evenly on top.

Bake uncovered for 30 minutes or until golden brown on top, then cover with a cookie sheet or foil for another 20 minutes. The casserole is done when the egg has set. Enjoy for any meal of the day!