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Classic Meatballs

Classic Meatballs

  • 2 lbs. grass-fed ground beef
  • 1-2 Tbsp. onion powder or 1 cup onion, finely diced and sautéed in coconut oil
  • 1-2 Tbsp. grass-fed gelatin
  • 5 garlic cloves, minced
  • 2 Tbsp. oregano (optional)
  • 1-2 tsp. sea salt
  • Fresh Italian herbs for garnish
  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. Mix all ingredients together in a large bowl. Form into 12 equal size balls.
  3. Bake for 20-25 minutes until cooked through.
  4. Serve over roasted spaghetti squash with marinara sauce (optional), extra virgin olive oil, fresh Italian herbs, and a green salad.
  5. Note: Can store in glass container in the fridge or freezer.
  6. Makes about 12 meatballs. 

Cellular Healing TV Episodes 1-8

CELLULAR HEALING TV • Podcast & Transcripts

Transcripts for Cellular Healing TV Episodes 1-8 Now Available!

Cellular Healing TV has a global mission to educate and change lives by providing uncommon health solutions to common problems. Our message is simple and we call it the 180° Solution™ lifestyle. We teach you to “go 180,” and do the opposite of the mainstream solutions marketed today. Weekly on Cellular Healing TV broadcasts we expose and demystify conventional myths on health and nutrition and provide you the 180° Solution™ truths. If you care about your health, we invite you to tune in to hear free nutrition, weight-loss, exercise, and wellness advice, including interviews with health experts from around the world. Each week we review cutting-edge research and information on today’s hottest health issues such as dieting, diabetes, weight loss resistance, heavy metal detoxification, thyroid conditions, Lyme disease, biotoxic illness, and much more. As self-experimenters, we also share personal secrets and tools to improve your life by increasing your health.

In the show’s first 8 episodes, we discuss the dangers of heavy metal toxicity and how to safely detox metals via chelation therapy, the 5R’s of PompaCore Cellular Healing and Detox™, common myths about weight loss, burst training techniques for rapid fat loss, the scary truth about GMOs with special guest Jeffrey Smith, hormone challenges, and much more. Join in the fun and subscribe today!

Don’t miss an episode: subscribe via iTunes!

Episode 1

When Heavy Metal Detox is Dangerous

The importance of safe heavy metal chelation and mercury amalgam removal is discussed, along with Dr. Pompa’s insight on mercury detoxification.

Episode 3

The 5R's of Cellular Healing & Detox

Learn the basics of Dr. Pompa’s 5R’s of Cellular Healing and Detox.

Episode 5

Cellular Weight Loss & High Intensity Training

Learn more about weight loss resistance and the myths currently surrounding this hot topic.

Episode 7

GMO Labeling and Pesticides

The discussion of GMOs (Genetically Modified Organisms) continues with the FDA’s decision to change the nutrition labels of our food and how this danger could affect our future.

Episode 2

Heavy Metal Detox Done Right

Warren Phillips shares his personal story and struggles with heavy metal detoxification.

Episode 4

Weight Loss Myth Busters

Dr. Pompa shares the story of his son’s recovery, while also discussing the importance of R2 and the most common weight loss myths.

Episode 6

GMO’s, Grains, Gluten & Your Immune System

Dr. Pompa recaps his interview with Jeffrey Smith and the dangers of GMOs (Genetically Modified Organisms) and gluten for our immune systems.

Episode 8

Herbicides, Heart Disease & Hormones

Because of GMOs, there is a two-fold increase in the use of the number one herbicide called Glyphosate. This toxin is most commonly used by Monsanto to spray crops and plants. The link of Glyphosate with heart disease, cholesterol sulfate deficiency and other conditions is discussed.

Mocha Fat Bombs

Mocha Fat Bombs

  • 1 cup organic, cold-pressed coconut oil
  • 1/3 cup unsweetened cocoa powder (or carob powder for no caffeine)
  • 1 tsp. Stevita stevia
  • 2 Tbsp. organic coffee powder
  • 1/2 tsp. organic cinnamon powder
  • 1/2 tsp. sea salt
  • 1-2 tsp. vanilla extract
  • Optional: 1/4 to 1/2 cup grass-fed butter and chopped macadamia nuts
  1. Place all ingredients in small saucepan and heat until combined. Taste and adjust seasonings accordingly.
  2. Optional: After heating, mix in blender for smooth consistency.
  3. Pour mixture into silicone molds or glass dish.
  4. Refrigerate for 15 minutes or until firm.
  5. Garnish with sea salt and enjoy!
  6. Note: Keep in fridge to avoid melting.

Lemon Parsley Sauce

Lemon Parsley Sauce
  • 1 medium bunch fresh, organic parsley
  • 1/2 cup pure water (or more to thin, if desired)
  • 1 lemon, juiced
  • 1/4 cup extra virgin olive oil
  • 1-2 tsp. sea salt
  • 6 cloves roasted garlic (or fresh, if desired)
  1. Place all ingredients in a high-speed blender and mix until desired consistency.
  2. Enjoy over your favorite proteins or vegetables.

Guacamole Stuffed Eggs

Guacamole Stuffed Eggs
  • 6 pastured eggs
  • 2 small, ripe avocados
  • Juice of 3-4 limes
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder (optional)
  • Minced, fresh cilantro to taste (optional) and as garnish
  • Sea salt to taste
  1. Place all the eggs in a saucepan filled with cold water and bring to a boil. Turn off the heat as soon as the water boils and let the eggs cook for 10 minutes.
  2. Immerse the eggs in cold water to stop cooking.
  3. Peel the eggs once cooled.
  4. Cut the peeled eggs in half lengthwise. Remove yolks and place on a plate.
  5. In a bowl, mash avocado and all seasonings together until smooth and creamy.
  6. Fill each egg white with mixture.
  7. Garnish with cilantro leaves.
  8. Serve and enjoy.

Keto Fudge

Keto Fudge

  • 2 cups raw, organic, cold-pressed coconut oil – soft but still solid
  • 3/4 cup raw cocoa powder
  • 3-4 tsp. Stevita stevia powder
  • 4 tsp. vanilla extract
  • 3/4 tsp. sea salt
  • 1 tsp. cinnamon
  • 1 cup raw macadamia nuts (or your favorite nuts), plus more for garnish
  • The cream scooped from 1 can of refrigerated coconut milk (cream will rise to top once chilled)
  1. Add coconut oil and cream to blender and combine.
  2. Add remaining ingredients and combine until smooth.
  3. Taste and adjust seasonings if desired.
  4. Add remaining nuts into blender and stir (or save for garnish).
  5. Line dish with parchment paper and pour mixture into dish. Garnish with nuts if desired.
  6. Put in freezer to set or 15 minutes.
  7. Slice, serve and enjoy!
  8. Keep in fridge to avoid melting.