Highly popular recipe that has been so passed around, no-one knows where it came from! With a few upgrades in the ingredients, you can easily turn this into a health food. Low-carb, and can be gluten-free, Paleo, and keto.
Veggie Velvet Cupcakes
So you love juicing, but do you ever wonder what to do with all that beautiful leftover veggie mush? Or worry that your body is missing out on whatever’s in there? Bring it in! The magic it works on the texture of a usually rough (but delicious!) favorite is matched only by what it does for your health.
Caramel Pumpkin Pie
Making the crust with butter and lard means that it won’t be kosher or vegetarian, but it will produce one of the best-tasting, easiest-to-make crusts in the known universe. And it is just as delicious with coconut oil! This light pumpkin pie is a great end to a heavy meal, and the key to its taste is making the caramel as dark as possible without burning the sugar.
Chicken Stir-Fry
cut up chicken, peppers, and onion into bite size pieces.
in a medium pan cook chicken with 1 tbsp. of oil add garlic and miso cook on medium high heat until brown.
in a different pan cook peppers and onion with rest of olive oil add the cabbage when the peppers are tender, cook on medium heat for 7 minutes, add chicken to the peppers and serve over brown rice.
