• 2 heaping scoops of SP Detox Balance powder
• 4 oz unsweetened coconut milk
• 1 small pear
• 3/4 cup arugula
• 1 celery stalk, sliced
• 1 tbs sunflower seeds (or butter)
• 3 leaves basil
• 4 oz water
• Ice

Blend until smooth and enjoy!

• 1 tablespoon olive oil
• 1 1⁄2 onion, chopped
• 2 cloves garlic, minced
• 2 1⁄2 teaspoons dried basil
• Sea salt and ground pepper
• 1 1⁄2 pounds broccoli, coarsely chopped
• 1⁄2 cup quinoa, rinsed and cooked
• 6 cups vegetable or chicken broth
• 6 cups packed fresh spinach

In a large pot, heat oil over medium heat.
Add onions and cook for 5-6 minutes until softened.
Add garlic, basil, sea salt, and pepper.
Cook for an additional 30 seconds.
Stir in broccoli, cooked quinoa, and broth.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, for 15 minutes.
Stir in spinach and simmer for 3-4 minutes or until broccoli is tender.
Working in batches, transfer soup to a food processor and purée until smooth.
Return to pot and warm to desired temperature.

From the 1º of Change Cookbook http://bit.ly/1XpoOBf

In a bowl, combine the carrots, beets, garlic, and cilantro. Add the vinegar and toss to mix thoroughly. Cover and refrigerate for at least 1 hour to allow the flavors to marinate thoroughly. Enjoy!

From our 1º of Change Cookbook >> http://bit.ly/1XpoOBf

Ingredients:

• 2-pound whole chicken
• 1 small onion cut into rings
• 1 cup mushrooms, chopped
• 3 large celery stalks, chopped
• 3 cloves garlic, chopped
• 1 teaspoon dried basil
• Sea salt and pepper
• 2 tablespoons coconut flour
• 1⁄2 cup coconut milk
• 2 tablespoons butter

In a slow cooker, place chicken, onion, mushrooms, celery, garlic, basil, salt, and pepper. Cook on low for 5-6 hours. Remove chicken from slow cooker, transfer to colander and set in large bowl. Let cool slightly, then remove chicken from bones. Discard the bones. Take liquid from slow cooker and put in medium saucepan. Add 2 tablespoons coconut flour and bring to a boil. Cook until mixture thickens slightly. Reduce heat and add coconut milk, chicken, and butter. Simmer for 10 minutes.Serve with any combination of fresh vegetables.

More great recipes in the 1º of Change Cookbook. http://bit.ly/2fQBFbX

• 1 apple, chopped
• 1⁄2 cup fresh parsley
• 1⁄2 cup fresh cilantro
• 1 beet with leaves, chopped
• 2 scoops SP Complete or SP Detox
• 1 cup water
• 3 ice cubes

Blend all ingredients until smooth and enjoy!

More great recipes in the 1º of Change Cookbook. http://bit.ly/2j2cXY1

These Chocolate Chip Cookies are like the kind you buy at the bakery: rich and moist, with that just-baked taste you can’t get in store-bought cookies! They are a bit of an indulgence, however, since they’re rich in sugar-containing chocolate chips.

Try to use the darkest chocolate chips you can find to minimize sugar exposure. By using dark chocolate chips – or by making your own dark chocolate chunks by chopping dark chocolate (85% or greater cacao) into bite sized pieces – you can keep the carbohydrate count to about 2-3 grams per cookie.

Ingredients:

• 4 cups almond meal/flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 4 eggs
• 1/2 cup butter or coconut oil, melted
• 1/4 cup sour cream or coconut milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon liquid stevia
• 10 ounces bittersweet or dark chocolate chips

Preheat the oven to 350 degrees and line 2 baking sheets with parchment.

In a large bowl, whisk together the dry goods. In a medium bowl, whisk together the eggs, butter, sour cream, vanilla, and stevia. Stir the liquids into the dry mixture until just combined, then add the chocolate chips. Scoop heaping tablespoons onto the lined pans, then flatten slightly to about 1/2″ thick.

Bake 25 minutes, or until lightly browned, then move to a wire rack to cool.

Source: Wheat Belly Cookbook

Ingredients:

• 1 medium head cauliflower (about 1½ pounds)
• 1⁄2 cup butter
• 1 clove garlic, minced
• Pinch dried thyme
• 1 teaspoon sea salt
• Pepper

Steam cauliflower in steamer basket or small amount of water in saucepan until tender. Drain. In food processor or blender, blend cauliflower, butter, garlic, thyme, sea salt, and pepper to taste until smooth. Serves 4.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons paprika
• ¼ teaspoon marjoram
• 2 carrots, sliced
• 2 cups cabbage, sliced thin
• 1 bell pepper, chopped
• 2 cups mushrooms, sliced
• 2 cups sprouts, any variety
• 4 cups fresh tomatoes, chopped or crushed
• 5 cups vegetable broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon dill weed
• Sea salt and ground pepper

In a large pot, heat oil over medium heat. Add onion and garlic and sauté until onion is translucent. Add paprika, marjoram, carrots, cabbage, and bell pepper and cook for 5 minutes, stirring often. Add the mushrooms, sprouts, and tomatoes, cooking an additional 5 minutes. Add broth, vinegar, and dill and bring to a boil. Season with sea salt and pepper to taste. Reduce heat and allow to simmer for about 30 minutes or until vegetables are tender. Serves 2-4.

Ingredients:
1 tablespoon flaxseed oil
2 scoops SP Complete /or/ SP Detox
1⁄2 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1⁄2 cup coconut milk
1⁄4 cup water

Blend all ingredients until smooth. More great recipes in our 1º of Change Cookbook. http://bit.ly/1XpoOBf

Check out the video on Facebook HERE

It’s good to remember that fat bombs use three types of ingredients:

1. A fat base
2. a flavoring/sweetener
3. A mix in

Start with these things and you are on your way!

Candy Mold Fat Bombs

Candy Mold Fat Bombs

This is my go to recipe at home. I’m not sure where I originally saw it, but it has definitely taken on it’s own personality in my kitchen. I like using little candy molds for mine, I can just pop one out and eat it as I go about making dinner or if I need a mid afternoon pick me up to keep my brain focused. If you have trouble sleeping through the night, try popping a fat bomb before bed! The fat will sustain you through the night and give your body the energy it needs to clean and repair.

• 1/4 C coconut oil (melted)
• 2 Tbs cocoa
• 2 Tbs creamy or chunky almond butter
• Add Ins:
  • coconut (unsweetened)
  • nuts (not peanuts)
  • mint
  • orange zest
  • lemon zest
  • cinnamon
  • seeds (chia, sunflower, etc)

Combine everything together in a bowl and spoon it into an ice cube tray or candy mold. Refrigerate or freeze until solid. Pop one out and enjoy!