We’ve worked hard to pull together healthy recipes for you – including categories for elimination diets and other special plans. All recipes and their photos on the Leaves of Life blog are attributed to the original source.
1/4 tsp powdered stevia OR 1-2 tbsp monk fruit sweetener, depending on sweetness preference
1/16 tsp pink Himalayan salt
Over medium heat in a small pot, melt and combine almond butter and coconut oil. To the same pot, add dried ingredients and stir until well combined.
Allow mixture to cool slightly and taste test to determine if additional sweetener is needed. Add more as necessary.
Pour mixture into bowl and transfer to freezer to solidify, approximately 60-90 minutes, OR pour into silicone mold (if you choose to use a silicone mold, skip steps #4 and #5 and just allow the fat bombs to solidify in freezer, about 2-3 hours).
Once solidified, remove bowl from freezer and form into balls. Tip: regularly wash hands under cold water and wipe with dry paper towel to avoid coconut oil melting in hands. Place formed balls on a flat tray or plate and return to freezer for 15-20 minutes.
Store fat bombs in airtight container in the freezer. When you want one, pop one out, allow to thaw for a few minutes, and eat up!
Tips: Stevia brands vary a bit in intensity, so it may be best to start with a smaller amount than the recipe calls for and add if necessary.
Rinse, trim and grate the cauliflower using a food processor or grater.
Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes.
Melt a generous amount of butter or oil on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches each) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Be patient – if you flip the pancakes too soon they’ll fall apart!
Melt the ghee, butter, or refined coconut oil in a large saucepan over medium heat. Add the chopped leeks and cook until softened, then add the mushrooms and garlic. Stir to coat, then continue to cook another 2-3 minutes until soft.
Meanwhile, whisk arrowroot into the broth until dissolved. Add the kale to the saucepan over the other veggies and gently stir (it’s a lot, it will cook down quickly though!) then pour in the broth and coconut milk. Whisk in the nutritional yeast and mustard until combined.
Raise the heat and bring to a boil, stirring. Lower the heat just a bit to avoid overflow, and continue to boil and stir until thickened, then turn heat to low.
Add in the chicken, fresh herbs and season with salt and pepper, to taste. Allow soup to simmer another few minutes before serving.
Mix stevia, salt and cinnamon in milk and shake to mix thoroughly
Add steel cut oats and shake
Put in refrigerator overnight
In the morning, add your favorite toppings and enjoy!
Think outside the recipe:
For creamier oatmeal, add 1/2-1 tbsp chia seeds before allowing to sit overnight, or some Greek Yogurt after the oats have set overnight (the yogurt seems to inhibit the oats from soaking up the milk). Some topping suggestions: berries, nuts, coconut crisps or shredded coconut.