Nourish Mama by Sherry Rothwell
Nourish Mama, a nutritional program by Sherry Rothwell

Skinny Fudge

Omigosh the same fudge conventional style has 2 cups of sugar in it, yuck!

What you will need:
1/2 cup powdered erythritol 
1/2 cup cocoa powder
1 cup whipping cream (or canned coconut milk)
1/4 cup butter (or coconut oil)
1 tsp vanilla extract

How to do it:
Step 1: Put everything in a small space pan.
Step 2: Whisk constantly on high bringing it to a rolling shiny boil until it thickens – it should NOT be pourable (or you’ll have a pudding) – it should be so thick that you can’t easily spread it evenly.
Step 3: Pour into a small baking pan lined with parchment paper.
Step 4: Refrigerate until firm.

Want to learn how to eat more recipes like this one – without gaining weight?

Watch my ‘Have your Cake and Eat it Too’ webinar where I will show you how you can let go of the extra weight without giving up the rich, sweet, creamy comfort foods you love!

Get access here: http://bit.ly/2FvYpLU

 

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Delish Raw Kale Salad

You’ll love this trick for getting kale off the stem, plus learn how to make raw kale more digestible.

Watch the video to find out how!

What you will need:

1 head kale
the juice of half a lemon
half a large tomato, chopped
1 medium ripe avocado
unrefined salt (to taste)
pepper (to taste)
olive oil (a few splashes)
3 cloves garlic (pressed)
apple cider vinegar ( a splash)

How to do it:

Step 1: Massage the kale with salt until it looks dark and steamed.
Step 2: Add remaining ingredients and massage with hands.
Step 3: Let sit while you cook dinner so that it is more digestible.

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Mousse Lovers Must Have Recipe (dairy free)!

cinnamon-coconut-mousse

This one’s another decadent enough for dessert, healthy enough for breakfast recipe!

The perfect solution to leftover egg whites (but wondering what to do with the leftover yolks? Click here for my coconut breakfast custard recipe.

Best of all, there are 3 variations to that you’ll never get bored.

What you will need:
1 Tbsp gelatin
1/2 cup water
1/4 cup erythritol
5 egg whites
1/2 cup cocoa or  1/2 cup carob or 1/4 cup cinnamon + 1/4 cup coconut milk powder
1 can coconut cream

How to do it:
Step 1: Dissolve gelatin in the water warmed on the stove.
Step 2: Beat egg whites until stiff.
Step 3: Fold in gelatin water and remaining ingredients.
Step 4: Refrigerate overnight.

Great make ahead breakfast. I make this and coconut breakfast custard simultaneously!

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Coconut Breakfast Custard

Decadent enough for dessert, healthy enough for breakfast!

Is there anything more to say?!

coconut-breakfast-custardWhat you will need:
1 can coconut or coconut cream
3 Tbsp powdered erythritol (blend in a blender to powder)
5 egg yolks
1/2 –  1 tsp cardamom, cinnamon,  vanilla powder

How to do it:
Step 1: Warm coconut milk and cardamom on med heat and pre heat oven to 300 F
Step 2: Meanwhile, separate egg yolks from the whites.
Step 3: Stir the erythritol into the egg yolks.
Step 3: Take the warm coconut milk off the stove and stir in egg yolk mixture stirring quickly to make sure the eggs don’t cook and ‘gel’ together.
Step 4: Put hot water in a large shallow pan.
Step 5: Put ramekins in the water.
Step 6: Pour the custard into the ramekins (make sure that the water is level with the custard).
Step 7: Bake in the oven for 1 hour.
Step 8: Let cool.
Step 9: Refrigerate

Serve for breakfast or dessert!

Now what to do with those egg whites? Click here to get the mousse recipe I make as soon as this one is in the oven!

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Spaghetti Squash

What is especially cool about this recipe is that I used surprise spaghetti squash from my garden. I planted melons and one plant turned out to be spaghetti squash!

What you will need:
Spaghetti Squash
Smoked Tofu
2 Whole Peppers

Sauce ingredients:
1/2 cup tomatoe sauce/paste
1/2 cup butter
1/2 cup cream cheese or soft goat cheese
1 tbsp tamari

How to do it:
Step 1: Cut the squash lengthwise and remove seeds from squash.
Step 2: Bake spaghetti squash at 400 degrees in a pan with a bit of water for 1 hour (you may need to add water again halfway through).
Step 3: Alongside, bake seeds and smoked tofu in a 1/4 cup butter.
Step 4: At about 35min, add peppers.
Step 5: At about 45 minutes, you’ll need to start frequently stirring the squash seeds, tofu and peppers frequently to prevent burning.

spaghetti-squashStep 6: Meanwhile on the stove top make the sauce.
Step 7: Scoop out the spaghetti squash to separate.
Step 8: Add 1/4 cup of butter to the ‘spaghetti’, plus drizzle olive oil on top!
Step 9: Fluff up with a knife and fork.
Step 10: Put spaghetti squash in bowls, and with baked seeds, tofu and pepper, top with sauce.

Optional: Add more ‘tang’ by serving with capers and olives on the side!

Enjoy!

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Coconut Lime Avocado Pudding

Besides the fact that this recipe makes a great ‘prep ahead’ breakfast, I just love that I can create something with avocado that doesn’t brown (thanks to gelatin’s seeming preservation power…the lime likely helps a bit too)!

Great way to extend the life of an avocado, before it turns brown and stringy!

avocado-lime-coconut-breakfast-puddingThis recipe has easily stays fresh, green and delicious for as many as 5 days in the fridge, although we usually eat it up within 3 days!

What you will need:
1 whole avocado
1 cup water
1/2 cup coconut milk
1/4 cup protein powder
the juice and rind of a lime
1 tsp or more of stevia to sweeten
1/2 cup hot water (dissolve 2 TBSP gelatin in it)

How to do it:
Step 1: Put water in a pot on medium heat and dissolve the gelatine in it.
Step 2: Put everything in a blender or bullet.
Step 3: Pour into a bowls and cover with plastic wrap.
Step 4: Refrigerate overnight.

Enjoy as a snack or breakfast!

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Lime Skinny Bombs

What you will need:
1/3 cup coconut oil
1/3 cup cream cheese or soft goat cheese
1/3 cup butter
3 Tbsp powdered erythritol
3 drops plain stevia extract
the juice of up to 4 limes (depending on how sour you like them!)
the rind of 1 lime

How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted (except lime juice and rind)
Step 2: Remove from heat.
Step 3: Blend with juice and rind in a blender until silky smooth.
Step 4: Pour into molds.
Step 5: Store in the freezer.

Enjoy!

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Skinny White Chocolate

For the white chocolate lover, not my favourite, but the kids LOVE them!

What you will need:
1/2 cup cocoa butter
1/2 cup creamed coconut
3 Tbsp erythritol
3 drops of toffee flavoured stevia (optional)
scrape the inside of 1 vanilla bean (2 tsp vanilla extract or 1 tsp vanilla powder)

How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and blend in a blender until silky smooth.
Step 3: Pour into silicone molds.
Step 4: Store in the fridge.

You can send the kids to school with these babies, because they are solid at room temp.

Enjoy!

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Skinny Parmesan Cream Cheese Balls

For some they are not so skinny, but if you digest dairy just fine, then these babies are a great low carb treat!

How to do it:
1 cup cream cheese or goat cheese
1/2 cup butter
1 cup fresh parmesan grated finely (save 1/2 for rolling in)
1/4 tsp salt
2-4 Tbsp fresh herbs (or 2-3 tsp dried)

How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and refrigerate for 30 min.
Step 3: Roll the dough into balls.
Step 4: Roll in finely grated parmesan.
Step 5: Store in the fridge.

Enjoy!

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Skinny Peanut Butter Bombs

peanut-butter-skinny-bombsThese are a great option when you are in the mood for peanut butter and chocolate, but you’ve run out of cocoa – especially if you once bought the nibs and have no idea what to do with them!

What you will need:
1/2 cup peanut butter
1/3 cup coconut oil
2 Tbsp cocoa nibs
2 Tbsp powdered erythritol
1 – 3 drops stevia extract
1/4 cup coconut powder or cocoa powder

How to do it:
Step 1: Put all ingredients in a saucepan on medium and stir with a fork until melted.
Step 2: Remove from heat and pour into moulds.
Step 3: Store in the fridge.

Enjoy!

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