Refreshing Fruit Salad

refreshing fruit salad

Refreshing Fruit Salad
Semi-Raw (Serves 2)

INGREDIENTS:
2 bananas
1 cup of white or red seedless grapes
2 cups fresh strawberries, sliced
1 cup fresh blueberries
2 sliced kiwis

optional base or topping:
1 cup organic whole fat greek yogurt (best is raw A2 milk from a local farmer)
1 teaspoon vanilla
2 tablespoons raw honey

DIRECTIONS:
Cut up fruit. If using base/topping mix together yogurt, vanilla, and raw honey. Add cut fruit to base or pour yogurt over fruit as desired. Serve chilled.

Easy Chicken Cordon Bleu

chicken cordon bleu

Chicken Cordon Bleu
Serves 2

INGREDIENTS:
1 tsp of oil (coconut, avocado, or olive)
4 skinless, free-range boneless chicken breast halves
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
6 slices raw a2 milk cheese
4 slices turkey bacon (or grassfed beef bacon)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking dish (you can use avocado oil, coconut oil, grassfed butter or olive oil). Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 turkey slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken again with salt and pepper. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Mushroom Pizzas

Mushroom Pizzas
(Serves 1-2)

INGREDIENTS:
2 Portobello mushrooms
1 tomato sliced
2 slices of fresh mozzarella cheese (ideally from grassfed animals and A2 milk)
some fresh basil leaves
drizzle of olive oil

DIRECTIONS: Preheat oven to 375 degrees. Clean and stem mushrooms so you just have the mushroom caps. Clean mushroom caps and turn upside down. Drizzle olive oil over each cap and place in oven for 15 minutes. Remove from oven, top each with slices of tomato and fresh mozzarella. Place back in the oven until cheese is melted, bubbly, and golden. Top with torn fresh basil and sea salt and enjoy!

Sloppy Joes

sloppy joes with coconut aminos

Sloppy Joes
(makes approximately 5 sandwiches)

INGREDIENTS
1 pound grass-finished (pastured) ground beef
1 medium onion, chopped (about 1/2 cup)
1/3 cup chopped celery
1/3 cup chopped green pepper
1/3 cup organic ketchup
1/4 cup water
1 tablespoon coconut aminos
1 teaspoon salt
5 sprouted hamburger buns, split and toasted

DIRECTIONS: Cook and stir hamburger and onion in 10-inch skillet over medium heat until hamburger is light brown; drain any liquids. Stir in remaining ingredients except buns. Cover and cook over low heat, just until vegetables are tender, 10 to 15 minutes. Fill buns with beef mixture.

Salmon Salad

salmon salad fitness

Salmon Salad
(Serves 1-2)

This Salmon Salad is an easy and delicious lunch served on real, crusty sourdough bread or organic salad greens. When made with the ingredients below this salad has excellent omega-3 fatty acids, protein, healthy fats, and refreshing herbs.

INGREDIENTS:
2 4-ounce (wild/fresh caught) salmon fillets, baked and chunked
1-2 TBS mayonnaise **(look for organic eggs and use approved fats from the food guide such as coconut, avocado, or olive oil)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/3 cup chopped onions,
1/2 cup chopped celery
1 TBS of lemon juice
Lettuce of choice

DIRECTIONS:
Drizzle salmon fillets with 1 TBS of coconut oil, ghee, or avocado oil and place in a 400-degree oven for 10-15 minutes, or until cooked through. Cool and chunk into bite-sized pieces. When the salmon is cooled, combine it with the rest of the ingredients and serve over your lettuce greens or toasted organic sourdough or sprouted bread.

Destroying Your Insides From Glyphosate Rainfall

rain glyphosate

The body has an incredible ability to heal itself and filter out dangerous chemicals, including glyphosate–so this post is not a let’s-freak-out-because-everything-is-killing-us post. We think it is simply important to educate our clients on the environment we are currently living in and its effects on the body.

According to a recent study, after collecting air and rain samples in the Mississippi agricultural area, glyphosate was found in 75% off rainfall, amongst other herbicides. Glyphosate destroys the gut membrane and thereby all the body’s membrane’s causing a cascade of systemic inflammation which can contribute to any number of diseases in the body (leaky gut, digestive issues, autoimmune diseases, diabetes, etc).

In order to have proper gut function, gut health, and thereby whole body health, it is imperative to remove glyphosate from one’s consumption patterns as much as possible. By avoiding GMO’s and foods that have been sprayed, grown, or processed with pesticides, then one can use other tools to build and strengthen the gut membrane in order to create a firewall against the residues from rainfall. While rainfall samples surely will differ in different parts of the world, those living in the US should take seriously the fact that most soil in which food is being grown is contaminated with glyphosate which has weakened the soil to a point that has devastated the microorganism diversity and thereby the nutrient density–all the more reason to avoid the extra spray applications of pesticides and buy organic or buy from places that use organic practices.

Once the foundation has been laid of getting clean food (as much as possible) one can begin to use the different methods, tools, foods, and supplements to specifically strengthen the gut membrane and thereby all the membranes of the body.