Tropical Traditions Coconut Oil

In recent years we've all heard about the health benefits of coconut oil. But honestly, I tried several different brands and just couldn't stomach the taste. So when I heard about Tropical Traditions Gold Label Virgin Coconut Oil , I was skeptical. But I decided to try it out and share my findings with you. Here's what I discovered:

1. It tastes good! You can literally eat it by the spoonful. It doesn't have that strong taste I've experienced in other well-known health food store brands.

2. It liquefies when it gets over 76 degrees, so you can use it as a solid or as a liquid oil.

3. It has tons of uses. Here are some things I used it for...

-To grease pans for baking
-In place of "vegetable oil" in recipes
-For severe dry skin after a sunburn
-As a scalp and hair conditioner
-To cure dry, cracked heels
-For chapped lips
-In some of my favorite recipes like Snack Bars and Cinnamon Roasted Almonds
-In some of Tropical Traditions recipes like Coconut Cream Hot Chocolate and Quick Chocolate Coconut Fudge, which were both delicious

I noticed that my dogs would go crazy when I opened the jar, so when I read that coconut oil is very good for pets too, I also bought the Expeller-Pressed Coconut Oil for Pets. I put a spoonful on my dogs' and cats' food, and they LOVE it!

Bottom line: You already know coconut oil is good for you, so why not use the highest-quality, best-tasting coconut oil available? Visit the Tropical Traditions website to buy your Gold Label Virgin Coconut Oil and many other great coconut products!

Disclosure of Material Connection: I received Gold Label Virgin Coconut Oil free from Tropical Traditions as part of their product review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Soup is Good Food - Broccoli Cheese

I used to HATE soup. Probably because it reminded me of being sick. And there are a lot of days when I don't feel well due to something related to my chronic illnesses. So the fact that I've been eating soup by the gallon for the past few months is quite strange for me. But my best friend came up with a very healthy, VERY tasty recipe for broccoli cheese soup. It's easy to make, easy on my ulcer-ridden stomach (thanks to my cataplexy medication Nortriptyline, the drug that's also the proud sponsor of my cardiac condition and 70lbs of weight gain I'm still trying to lose the rest of), and it's better than any I've ever tasted.

Since I happen to be down with my semi-annual cold right now, I made a big batch and have been eating it for breakfast, lunch, and dinner. I thought you might enjoy the recipe. I'm sure my BFF won't mind that I've adapted it slightly for my taste.

Adapted from Hannah's Broccoli Cheese Soup
Half a stick of organic, unsalted butter
2 cups organic heavy whipping cream
3 cups homemade chicken stock
1 lb. broccoli florets, steamed and cut into small pieces
2 T. Arrowroot powder + 1 T. cold water
Chopped stalk of green onion
Fresh minced garlic, to taste
Sea salt, to taste
Cayenne pepper, to taste
8 ounces yogurt cheese, shredded
8 ounces organic cream cheese, softened at room temperature

Set cream cheese out to soften
Steam broccoli
Melt butter in soup pot
Add cream, allow to warm slowly on low heat
Mix arrowroot and water in a small bowl and slowly add in, whisking gently and allowing to sit until "white sauce" thickens
Add chicken stock
Bring to boil
Add broccoli, chopped onion, and spices
Stir in shredded cheese
Cut cream cheese into small sections and mix in with whisk

You may want to use an immersion blender to mix in the cream cheese, although I don't mind the tiny little lumps. You may also add shredded steamed carrots, along with the broccoli. You can omit the cayenne too, but I like a gentle kick to the soup. Plus cayenne is very good for the stomach, as well as for sore throats!

It makes 5-6 generous servings. I like to store it in Mason jars in the fridge, since I don't want chemicals from plastic ware seeping into my healthy ingredients. It's so gentle on my stomach and very soothing to my cough and sore throat. It takes about 30 minutes to make, and it's very easy to double the recipe for more servings.

Try it and tell me if it's not the BEST soup you've ever tasted! Bon appetit!

Note: This recipe is Know the Cause Phase One Diet-friendly

This post is featured today on the Easy Natural Food blog for Sunday Night Soup Night.

We All Scream for Ice Cream

When it's hot and muggy outside, I like something cold and sweet. But I don't sacrifice my health for an ice cream treat, nor do I trade away "delicious" for "healthy". This yummy ice cream recipe is adapted from Sally Fallon's "Nourishing Traditions" cookbook for the Know the Cause Phase One Diet

Chocolate Raspberry Soft-Serve Ice Cream

3 cups heavy cream
3 egg yolks
6 T. unsweetened cocoa
1/4 cup xylitol

Whisk together in a bowl.
Pour into ice cream maker (the kind with the bowl that you freeze. Mine is a Cuisinart model) and allow to mix for 25-30 minutes.
Add 1 pint fresh raspberries and mix another 5 minutes.

Best if served directly from ice cream maker, but can be stored in a sealed container and stored in the freezer. This will change the consistency, however, to something like you would have if you try to refreeze a Wendy's Frosty, for example. But it still tastes good!

Taco Salad - Phase One Friendly

In honor of Cinco de Mayo, I thought I'd post my original taco salad recipe. If you're following the Know the Cause Phase One Diet, if you're into low-carb, or if you're just a healthy eater, you'll love this recipe.

Taco Salad
1 – 1 ½ lbs grass-fed ground beef
Chopped onions & green peppers
3 cloves garlic, minced
1 can diced tomatoes (check ingredients! No sugar, etc)
Chili powder
Paprika
Cayenne pepper
Salt
Pepper
Onion Powder

Sauté onions & peppers in olive oil until clear
Brown meat, break down into very small pieces
Add diced tomatoes
Add spices
Bring to a boil
Allow to simmer on Low 30 minutes, until liquid is reduced
Add garlic

Guacamole
1 avocado, diced
3 grape tomatoes
Green onion, roughly chopped tops & bottoms
2 cloves garlic, minced
Juice of ½ lemon
Salt
Mix together in Magic Bullet with Cross Blade,
Using Short Cup

Serve over a bed of leafy greens, grape tomatoes, and shredded yogurt cheese. Top with a dollop of real sour cream. Serves 3-4, depending on portion size.

Think Outside the Box - Snack Bar Recipe

For those of you who enjoy trail mix-type bars, I thought this recipe that I adapted from TBS Dinner & A Movie's "Cramming for the Bar" is a yummy alternative to those pre-packaged "healthy" snack bars with all the added sugar and grain. If you're following the Know the Cause Phase One Diet, or if you're just a healthy eater, you'll love this recipe.

Healthy Snack Bars
No Grain, No Sugar


Ingredients:
• 2 1/2 cup dried unsweetened cranberries and other berries
• 1/2 cup raw sunflower seeds
• 1 cup raw almond slices
• 1 cup raw cashews
• 1/4 cup raw pecans
• 1/4 cup raw pumpkin seeds
• 1/2 cup ground flax seed
• 1 cup unsweetened dried coconut
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt (optional)
• 5 tablespoons agave syrup or raw unpasteurized honey
• 1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil

Directions:
1. Combine the dried fruit in a food processor. Pulse mixture 10-15 times until a ball forms. Add the remaining dry ingredients and continue pulsing until the nuts are chopped and the mixture begins to come together. Scrape the mixture into a large bowl and add the oil and honey and knead 5 minutes until the mixture holds its shape in a ball.

2. To form the health food bars, line a cookie sheet with plastic wrap and press the mixture forcefully into the pan. Place another piece of plastic wrap over the top and then use a large rolling pin to compress the mixture into a solid block. Alternatively you can press into small cake molds or wrap in foil and twist tightly into cylinders.

3. Cut into bars. Bars can be left plain or coated in your favorite choice (i.e. sesame seeds, poppy seeds, sunflower seeds, dehydrated coconut, green tea Mache, powdered cocoa, etc.) Freeze bars for 30 minutes and then wrap individually and keep refrigerated for longest shelf life.

Happy Happy Birthday Cake

Chocolate Fudgy Bundt Cake
No grain, No sugar
Adapted from Hannah Byers’ Original Chocolate Fudge Almond Butter Cake Recipe

2 cups almond butter
4 eggs
1 cup raw unpasteurized honey
1 tsp. baking soda

8 oz. unsweetened (100% cocoa) chocolate
2 sticks butter
1 cup xylitol* (or more or less to taste)
*This recipe is meant to have ½ cup raw honey in the chocolate mix, which would make the cake MUCH more moist. See Notes below for more info.

Preheat oven to 350 degrees
Melt butter, chocolate squares, and xylitol in a pot over low heat.
Mix almond butter, eggs, honey, and baking soda with mixer until smooth.
Pour in chocolate 2/3 of chocolate mixture, and beat until mixed.

Pour into a bundt cake pan, greased with extra virgin coconut oil and lightly coated with coconut flour. Bake for approx. 50 minutes at 350 degrees (if you use all honey instead of using xylitol in the chocolate mixture, you will probably need to bake up to 10 minutes longer)
Allow to cool 20 minutes, then flip out onto serving plate.
Reheat remaining chocolate mixture and drizzle over top.
Add fresh strawberries and/or raspberries to center.
Add a dollop of heavy whipping cream, whipped with stevia added, to taste

You can also divide ingredients for cake batter in half (as in Hannah’s original recipe) and pour into two round cake pans lined with parchment paper. Then you can make a filling and ice the top. The following is a recipe for filling/icing. Or you can just half the recipe and bake as brownies, too!

Icing/Filling:
1 8oz. cream cheese
1 stick butter
¼ cup raw unpasteurized honey
3 T. unsweetened cocoa, optional for chocolate icing (or more to taste)
You can also add heavy whipping cream and beat for an extended period to make it fluffier.

Notes:
1. I tried making this in the round pans and greasing the pans with coconut oil but the cake STILL stuck due to the gooiness of the honey. My MIL makes wedding cakes and advised me to line with parchment paper. You can’t do this in a bundt cake pan though. So you just have to carefully work it out of the pan before it’s cooled too much.

2. Almond butter can be expensive, but I do not recommend peanut butter because this is a healthy recipe and peanuts contain mycotoxins which are extremely harmful to the body. Cashew butter can also be used, which is less expensive. You can make your own almond butter (which will save a lot if you find a good price on almonds. Sam’s Club has 3lb. bags of plain unroasted almonds for $10) by putting almonds in a food processor, adding a small amount of almond oil, and mixing until a buttery texture.

3. You can substitute the xylitol in the chocolate mixture for ½ cup raw honey. I opted for xylitol because there was already so much honey in the cake, and honey is very high on the glycemic index, especially for people with diabetes, PCOD, thyroid disease, obesity, and other endocrine diseases.

4. Because this is a healthy recipe, I strongly recommend using eggs from free range, organic hens that are NOT fed grains; butter and other dairy products that are from grass-fed organic dairy; raw, unpasteurized organic honey; and organic ingredients whenever possible.

5. For more information on mycotoxins and why I avoid grain and sugar, please refer to Know the Cause

Chicken Veggie Stir-Fry

It's been an adventure for me to find and create easy Phase One (www.knowthecause.com) recipes. Here's one I came up with tonight when I needed to find something quick, using the groceries we already had in the house. Enjoy...

Chicken Veggie Stir-Fry

2 boneless, skinless chicken breasts, cut into chunks
Mrs. Dash Original
Salt & Pepper
Sesame Oil
2 medium yellow onions, chopped
Fresh broccoli florets
(or chunks of any other fresh veggies, i.e
carrots, bell peppers, cauliflower, zucchini, etc)
2 ice cubes

Saute onions on medium heat in generous amount of sesame oil, allowing onions to brown and carmelize (20 minutes) You may need to periodically add more sesame oil to keep them from sticking to the pan.
Cover chicken w/ salt, freshly-ground pepper, and generous amount of Mrs. Dash.
Add more sesame oil.
Brown chicken thoroughly, stirring often.
When chicken is cooked through, add fresh veggies and 2 cubes of ice.
Cover and turn on low heat. Allow veggies to steam for 15 minutes, soaking up flavor of onions)

This was delicious! And if you are on not on Phase One, you can add snow peas, which are yummy in stir-fry. You could also serve this over brown rice. But if you're grain-free like me, you will enjoy it just with the meat and veggies. Also, you could substitute pork, turkey, or beef for the chicken.

Wahoo! Cheesecake

A lot of people say that the Phase One (www.knowthecause.com) diet is too hard or too restrictive. But I think that if you have delicious foods to eat, made by replacing "forbidden" ingredients, you will find that it's not as difficult as you think. I had this cheesecake during my first 30 days when I was staying with my parents - my mom made it for me - and it was heavenly! Tonight is my first time making it myself, and I can smell the crust baking right now. Here's the recipe for a grain-free, sugar-free, Phase One-friendly cheesecake:

Crust
2 cups finely ground walnuts (other nuts can be used)
3 T. organic, unsalted butter
2 T. cinnamon
Stevia, to taste (optional) You will need very little as it goes a long way

Combine ground nuts, butter, cinnamon, and stevia using a pastry blender or fork
Press into 9-10" pan
Bake at 350 degrees for 12 minutes

Filling
12 oz. organic cream cheese
2 eggs
1 T. lemon juice
1/2 cup organic heavy whipping cream
Stevia, to taste

Combine cream cheese, Stevia, lemon, and 1 egg; blend until smooth
Add 2nd egg
Fold in whipping cream
Pour into crust
Bake at 350 degrees for 35-40 minutes
Cool to room temperature (top will crack)
Refrigerate minimum 2 hours.
Top with fresh berries

The crust just came out of the oven, and it smells great! I like to let my cream cheese sit out to get to room temperature before mixing, but it should be ready now. If you make this recipe, let me know how you liked it!

Roasted Cinnamon Almonds

People have asked me for some Know the Cause Phase One Diet recipes. The following is actually in the cookbook that you can order from knowthecause.com, but I'll post it here. It's one of my favorites because it's very simple and something I can take with me to the movies, on a road trip, or to a sports event so that I won't be tempted to eat something at one of the concessions:

Roasted Cinnamon Almonds

1 egg white
1 tsp cold water
4 cups whole, raw almonds
1/4 cup stevia powder
1/4 tsp salt
1 T. cinnamon
Coconut oil

Beat egg white and cold water until frothy.
Mix in nuts until all are moistened

Mix dry ingredients in separate bowl.
Sprinkle over nuts until coated.
Grease jelly roll pan (small cookie sheet) with coconut oil.
Spread nuts evenly over pan.
Bake at 250 degrees for 30 minutes, then turn nuts over and bake another 30 minutes

I've also used pecans for this recipe, and they were very good also.