Chocolate Almond “Fat Bombs”
1 cup melted Skinny Coconut Oil 1/2 teaspoon vanilla extract 1 tablespoon Stevita Stevia Sweetener ½ to 1 teaspoon sea salt 4 tablespoons unsweetened cocoa
1 cup melted Skinny Coconut Oil 1/2 teaspoon vanilla extract 1 tablespoon Stevita Stevia Sweetener ½ to 1 teaspoon sea salt 4 tablespoons unsweetened cocoa
Coconut Filling: 1 1/2 cans full-fat coconut milk 2 small cans coconut cream 1/4 tsp. sea salt 1 Tbsp. gelatin 1 tsp. vanilla extract 2
1 ripe avocado 1/4 cup carob powder (or cocoa powder) 3-4 Tbsp. grade B maple syrup (more minerals than grade A) 1-2 Tbsp. grass-fed collagen
16 oz. organic, pure coconut water 1 small organic cucumber, thinly sliced into rounds 1 small bunch organic mint, stems removed Arrange cucumber sliced and
1 can full-fat, organic coconut milk 1/4 cup cocoa powder (or carob powder) 1-2 Tbsp. vanilla extract 1 tsp. Stevita stevia 2 Tbsp. Great Lakes
2 cups homemade (preferred) or store bought kombucha tea 1/2 cup organic strawberries, sliced 1 Tbsp. fresh ginger, finely diced Set of 6 BPA free popsicle
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1 ½ cups almond flour ¾ cup arrowroot powder ¼ cup flaxseed meal ½ tsp. sea salt ½ tsp. baking soda 4
The Crust: 1.5 cups almond flour 3 tbs melted grass-fed butter 1 tsp stevia Filling: 1 eight-ounce package organic cream
2 twelve ounce bags organic fresh cranberries 2 cups water 2-3 Tbsp. stevia for taste The juice and zest of one
6-8 grass-fed beef marrow bones 1/2 cup grass-fed butter, cut into chunks and softened 1 tsp. sea salt, or to
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