millet flour sweet loaf

1 1/3 c millet flour
1  1/3 c all purpose baking flour (bob's red mill)
1 t xanthan gum
3 t baking powder
1t kosher salt
1 t flaxseed meal
1 t nutmeg
1 t cinnamon

1 1/3 c stevia in the raw
2/3 c coconut oil
1/4 c butter

combine using pastry cutter until crumbly

mix in-
 1 c sour cream
2 eggs
form into a sort of flattened ball
bake at 350 for 30-35 min. -do the toothpick test for doneness

Tastes great! It's a tad on the crumbly, dry side. Good for a substitute for shortcake.

open face sammies

On a slice of gluten free, sugar free bread- or on a corn tortilla
dab a spoonful of *egg mixture
cooked prosciutto, or some bit of salty meat- watch out for sugar, or nitrates, etc. use organic all natural whenever possible (What is prosciutto you ask? http://www.wisegeek.com/what-is-prosciutto.htm )
slice of tomato
slice of provolone or smoked gouda

butter the bread or tortilla and brown under the broiler
dab on egg mixture and return under broiler until bubbly
add meat and tomato and broil again
last melt the cheese on top

*egg mixture- (can be used for deviled eggs)
hard cook eggs- set aside the whites
use about 6 cooked yolks for this recipe
add enough greek yogurt to make it creamy
1 small pkg of stevia
1-2 T apple cider vinegar
sprinkle in kosher salt, paprika, ground mustard, parsley to taste

lime slushy

juice enough limes to equal 2 cups of juice
boil together with 2 cups of stevia powder and a couple of grinds around the sea salt shaker
boil about 5 min.
this mixture can be stored in fridge and used as needed for slushies, limeade, desserts, sauces, etc.

combine in blender:
@ 1/2 c limejuice mixture
2 bananas
and enough ice to fill 3/4 of blender
mix together- add water as needed to get the right consistency
when almost blended add 1 c whipping cream

deliciously refreshing!!!

Converting a recipe...

I saw this recipe on "Gluten Free Club", an email I get. It looks great! I thought I would use it to show how easy it is to use any 'ole recipe for the candida diet. If it's already gluten free, it's a super cinch. Just look for any ingredients that you can't have and think of a good substitute. I'll show you by putting the replacement in red... This recipe is usable for later phases if you use the starches, replace the starches with some other flours for phase 1.

Strawberry Shortcake Scones Sweet buttermilk scones are the perfect base for a delicious strawberry shortcake. Sprinkle the tops of the scones with decorative sugar (stevia, or simply leave off the sugar) for a beautiful glaze. Ingredients: SCONES 1 cup rice flour 1 cup buttermilk (whipping cream) 3/4 cup cornstarch 1/2 cup potato starch 1/4 cup butter 1/4 cup tapioca flour 1 tbsp bean flour 2 1/2 tsp xanthan gum 2 1/2 tsp baking powder 1 1/2 tbsp sugar (stevia) 1/2 tsp salt (kosher sea salt) STRAWBERRIES 2 pints fresh strawberries, washed, hulled, and sliced 1/4 cup sugar (no sugar- seriously! berries really do not need it!) TOPPING 1 cup heavy whipping cream 2 to 3 tablespoons powdered sugar (instead, add a little stevia and vanilla- even a pinch of cinnamon or nutmeg is nice) Directions: STAWBERRIES In a medium bowl, combine the sliced strawberries with 1/4 cup sugar (skip the sugar). Cover and refrigerate. SCONES Preheat your oven to 400°F. Lightly grease a scone pan or cookie sheet. Thoroughly mix all the scone ingredients into a large bowl and blend well. By a tablespoons at a time, drop this onto a lightly greased baking sheet. Form gently into scones shapes. For glaze, whisk 1 egg with 2 tablespoons of cream or milk (no milk, just cream). Brush scones with the glaze mixture. Bake for 15 to 18 minutes, or until lightly browned. A toothpick inserted into the center of a scone should come out clean. Cool on racks. Meanwhile, beat the 1 cup of heavy cream until the cream begins to stiffen; beat in powdered sugar (no sugar, or use a little stevia) until the mixture holds peaks. Split scones and spoon strawberries over the bottom. Put the top of the scone on the strawberries and top with whipped cream and a few strawberry slices.

Contributed by Angie Halten

phase 3 snack

home made peanut butter! easy- just spin peanuts in food processor and stream in safflower oil until somewhat smooth
great on rice cakes and rice crackers, not to mention veggies!
Tonight we had it paired with strawberry slushies
Slush recipe- 2 handfuls frozen strawberries, lemon juice of one lemon, a splash of vanilla, lots of crushed ice, water to right consistency

Eggplant sandwiches
eggplant, smoked gouda, red pepper, roasted garlic cloves
YUM!

rice pasta in the back pot
sauce- stir onions,  garlic in some olive oil, add diced tomatoes,
add herbs- basil, oregano, bay leaves, sea salt, pepper, etc.

stir in butter and pesto

remove from stove and stir in whipping cream

This was a great dinner! Loved it!

Sprinkled a little cilantro on top and served up with extra pesto and garlic cloves.

Leftover rice, frozen peas and carrots- simmer in a little chicken broth, add a little oat milk until creamy and sticky 

prosciotto baked at 375 until crispy

cut up cantaloupe

dinner!