Gelatin for Health: Gummy Bears

Gelatin for Health: Gummy Bears

These delicious little bears will surely please the kids in your life… but don’t tell them they’re good for you gummy bearstoo.

The magic ingredient is the gelatin. Be sure to use the Great Lakes brand of gelatin as it’s made from clean, grass fed beef without pesticides, GMOs and antibiotics.Stay away from the grocery store versions of gelatin.

Gelatin, or collagen protein, is rich in the amino acids glycine and proline which help your body wherever you need collagen. It helps to improve skin, hair and nails, but also bones and even joints. Did you know your bones are made mostly of collagen?

The amino acids in the gelatin also have an anti-inflammatory effect…. one reason people feel joint relief. In fact, increasing collagen in your bones, skin, hair and nails takes awhile, so you’ll need to stick with a good gelatin regimen for 6 months or more to reap those benefits. The improvements in joint pain comes from the anti-inflammatory effect seen earlier.

Gelatin is easily absorbed and used by the body. In fact, it even helps in healing leaky gut and other digestive issues.

One more important aspect of gelatin is it’s stress relieving effect. The amino acid glycine acts a bit as a calming neurotransmitter, somewhat like GABA. What more could you ask for? Smooth, beautiful skin, thick hair, strong nails, great sleep, lower stress, no more digestive distress, and strong bones and joints!

To get the most benefit, take a TBSP of gelatin mixed in water, a shake, or other liquid a few times a day. Take before bed for better sleep.

In between, eat the Gummy Bears!

Gummy Bears

Ingredients

1c pure cranberry juice, no sugar added

1/4 c lime juice

1/4 c lemon juice (or more lime juice)

1/2 c water

6-8 packets NuStevia NoCarbs Blend

1/3 c Great Lakes Beef Powdered Gelatin (orange canister)

Silicon gelatin mold or glass baking dish

Instructions

Place your mold on a tray/pan so it will be easy to transport to the fridge when ready. Clear out a space in the fridge.

Add juices and water to a saucepan and turn heat to low.

Stir in stevia. Taste juice mix to see if it’s as sweet as you’d like. Add more stevia if you’d like your gummies sweeter.

Slowly sprinkle gelatin into the juice mix, whisking with a fork or hand whisk the whole time. If you get lumps, just keep whisking until they dissolve.

If your saucepan doesn’t have a pour spout, it’s best to transfer the mixture to something that pours easily. I use a glass Pyrex 2c measuring cup.

Pour the mixture into the molds (or a glass dish), transfer to the fridge, and allow to cool for at least 2 hours. Once the gummies are solid, pop them out of the mold and store in an airtight container in the fridge.

You can find a variety of molds online or at craft or baking stores. For the most fun, choose a variety of shapes and sizes!

Slender Lemons (gluten, dairy and sugar free)

Slender Lemons (gluten, dairy and sugar free)

These taste like shortbread. Really.slender lemon

Get right on this one. Another amazing recipe to help you navigate a world of no sugar and low carb. What’s left in these goodies is plenty of good fats…. your coconut oil, a bit of pasture butter and the healthy fats from the pecans and almonds.

And they’re filling, oh yes.

You’ll only need to eat one…. or two, for complete satisfaction.

Slender Lemons are a take off from the famous Thin Mints and Mango Chocolates. The Slender Lemons offer a reprieve from chocolate…. yes, take a little break and try lemon.

We credit Lisa, one of our studio clients, with developing the Slender Lemon recipe. She’s actually a chef and a complete whiz in the kitchen.

Slender Lemons are perfect for Easter, 4th of July, Memorial Day, wedding showers, baby showers and special birthday celebrations….absolutely no need to give up party food when you’re on the good health fast track.

It’s not just parties…. we suggest keeping a box of these in the freezer at work (along with your Thin Mints and Mango Chocolates). At about 3 o’clock…. you know what I mean…. that urge for snacking appears. Go to the freezer and make a choice….. maybe even one of each.

Then get back to work and notice the smooth energy carrying you all the way to dinner. You’re boss will be pleased….. and maybe you even get a promotion…. all because of Slender Lemons.

We haven’t found one person who doesn’t like this recipe. Tell us what you think!

Bottom Layer

Ingredients

1 c Vanilla Warrior Protein Powder

1 c almond or hazelnut flour

3/4 c Coconut oil

4 Tbsp pasture butter (use ghee or coconut oil for dairy free)

2 Tbsp vanilla extract

1 tsp almond extract

1 tsp Lemon Liquid Stevia

1 c chopped pecans

Optional: additional 1/2 tsp lemon extract or lemon zest

Directions

Mix the protein powder and almond (or hazelnut) flour until combined. Melt the butter and coconut oil on the stove on LOW heat. Stir the butter and oil into the dry ingredients. Add the extracts and stevia to the mixture and stir until combined. Fold in the chopped pecans. Spread the mixture out onto a flexible cutting board or a lightly greased pan with no or low edges. Do not freeze. Set aside. 

Topping

Ingredients

1/3 c pasture butter plus 1 Tbsp coconut oil (melted)

1 tsp vanilla extract

1.5 tsp Lemon Liquid Stevia

6 Tbsp coconut flour

1/2 c shredded unsweetened coconut flakes

Optional: 1 tsp fresh lemon zest for more lemon

Directions

Mix well and spread out on top of bottom layer: the consistency will be like dough. Crumble it best you can, to spread over the bottom layer. Gently press it in. Top with more shredded coconut gently pressed in. Freeze. Cut into squares and store in a glass container in the freezer. 

Coconut Macaroons (sugar, dairy and gluten free)

Coconut Macaroons (sugar, dairy and gluten free)

Gluten, dairy, and sugar free – with an option of egg free. These recipes are critical for anyone wanting to macaroonseliminate sugar from the diet. The tasty macaroons are so satisfying that any cravings for sugar, candy or even bread will be gone in a flash!

The only requirement is that you LOVE coconut.

This time of year often brings crazy work schedules, birthday parties, baby showers, weddings, Easter, Sunday brunches, and upcoming graduation parties. Don’t get caught off guard and show up to a party or holiday event and be faced with foods that won’t work well for you.

Arrive with a beautiful container of fluffy macaroons. Eat them yourself bu certainly share with others! Macaroons are not for eating alone!

You’ll love this macaroon recipe. It’s simple, it’s quick, and it’s easy to store and transport! Make these macaroons for your family at home (even your kids and your spouse will love these), or bring them to parties! Drop a few macaroons in a baggie and toss it in your purse. A perfect snack for a day of errands and activities.

You can find coconut butter at health food stores or a local co-op. Look for an organic, raw brand. Artisana is Coconut_Buttereasy to find and is great quality.  When you open up a new jar you will see a layer of coconut oil on top. It’s usually about 1/4 inch thick, just scrape that off and use it as an oil in a separate recipe. The rest of the jar will be much thicker and consistant.

These are so easy to make… anyone can do it

Ingredients

4 egg whites (or 4 Tbsp chia seeds + 3/4 cups water)

1/4 tsp himilayan salt

Liquid NuNaturals Stevia

1 tbsp almond extract

3 cups shredded coconut

1/2 cup coconut butter

Directions

Preheat the oven to 350 degrees.

*If you’re using eggs, beat the egg whites, Himilayan salt, almond extract, and 1tsp liquid stevia until fluffy: if you have a Vitamix, put these four ingredients in the vitamix and blend on the lowest speed possible until they are fluffy and a bit foamy. If you don’t have a vitamix, use an electric mixer or a whisk.

Measure out 3 cups of coconut flakes into a bowl and pour the egg mixture on top. Mix with a spoon until combined.

gluten free treats

*If you’re doing the egg-free version, place 4 Tbsp chia seeds in a coffee grinder (or your Vitamix) and grind into powder. Scoop the powder into your mixing bowl, add 3/4 c water, and mix. The mixture will almost instantly “gel up” into a thick goop. This is exactly what’s supposed to happen!

Mix in the Himalayan salt, almond extract, and 1.5 tsp liquid stevia. You might need to use your hands to stir at this point.

Then, for both variations, melt 1/2 cup of coconut butter on the stove on LOW heat. Watch very carefully. Your coconut butter might start to burn even on the lowest heat setting. You might need to take it off the fire every once in a while to prevent burning. Once melted, mix the coconut butter into the rest of the mixture until combined.

Measure out tablespoon sized balls onto a parchment paper lined baking sheet. Bake for 20-25 minutes, or until golden brown.

Let your macaroons cool completely, then serve! Do not store these in the fridge, they will lose their moisture and become a bit dry.

They should be crispy on the outside and soft and chewy on the inside.

Enjoy!

Note: The egg-free version is denser and a little darker in color. Still delicious though!

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Our pumpkin pie helps you celebrate your holidays with zest! No going without pie for you! pumpkin pie

It’s without dairy (mostly), gluten, grains and sugar…. and chock full of flavor with an outstanding texture.

Our pumpkin pie is full of eggs and pumpkin. The pumpkin and coconut flour add a fair amount of carbs. So eat what you like on holidays and special occasions…. just be sure to register the carbs in your daily intake.

The eggs add good fats and protein and the pasture butter in the crust adds more healthy fats … ideal for stabilizing blood sugar and helping you feel satisfied and nourished.

Lucky for those of you who think making pie is too advanced for you. The pie crust is pressed into the pan, not rolled…. removing the difficult part. This pumpkin pie is easy even for beginning cooks.

If you think pumpkin pie needs condensed or evaporated milk, think again. We left it out, added more cinnamon and spices, and never looked back!

WE know you and your family will love it. Make it and leave us comments below!

Ingredients

Pie Crust
3/4 cups coconut flour
2 eggs
1 stick pasture butter, melted (for dairy free, make clarified butter by skimming the milk solids off the top of the melted butter. Use 25% more butter to make up for volume lost).
1 tsp liquid stevia
1/4 tsp Himalayan salt

Pie Filling
2 1/2 cups canned pumpkinpumpkin pie
6 eggs
2 Tbsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp Himalayan salt
1 tsp liquid stevia

 

Instructions

  • Preheat the oven to 350 degrees F.
  • Mix all pie crust ingredients in a bowl. The finished product will be a crumbly dough.
  • Use your fingers to press the dough into an un-greased 8 inch pie pan.
  • Mix all pie filling ingredients in a bowl or food processor until smooth.
  • Bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
  • Let sit at least 30 minutes before serving.
You might have more pie filling and/or crust than fits in one pie pan. Use mini pie tins or muffin tins to use up the rest of the materials.
Cranberry Sauce with Chia Seeds

Cranberry Sauce with Chia Seeds

When you see fresh cranberries in the grocery store, you know fall is here! And that means cranberry sauce for Thanksgiving.

Give up the canned cranberry sauce this year and make your own from real, whole cranberries…. another extremely simple recipe for a beginning cook.

We’ll use stevia to sweeten, chis seeds to thicken, and a bit of orange zest to make it gourmet! people will start to wonder where you learned to cook such amazicranberry sauceng food!

Just put a tablespoon or two on your plate. Cranberries add carbs to your diet so it may not be wise to eat the whole dish!

After Thanksgiving, make a leftover turkey “sandwich” with the cauliflower crust as your “bread.” Fill it with leftover turkey, a bit of this cranberry sauce, some greens, a drizzle of olive oil and an herb blend.

Cranberry sauce usually contains a lot of sugar, but no need to give up your holiday staple side dish! Here we have for you a version using stevia instead. It also contains chia seeds, which gel up to create a firm texture.

Cranberry Sauce with Chia Seeds
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Ingredients
  1. 2c organic cranberries, fresh or frozen
  2. 2c water
  3. 3 Tbsp chia seeds
  4. 1 tsp liquid stevia (NuStevia), or to taste
  5. Optional: orange zest from a fresh orange
Instructions
  1. Place cranberries and water in a saucepan, cover, and cook for 15 minutes, or until all the cranberries burst open.
  2. If you are using orange zest: wash the orange. Use a grater or peeler to grate off about 1 Tbsp of the orange peel. Take off only the outer orange part of the rind and avoid grating off the fibrous white part.
  3. Pour the cooked cranberries into a serving bowl, add the stevia, chia seeds, and orange zest, and mix.
  4. Taste and add more stevia if needed.
  5. Place the bowl in the fridge for about an hour, or until set. Serve and enjoy!
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