Looking for new fish recipes? This Basa filet served with a creamy Romesco sauce is delicious.

Ingredients: 
• 4 basa filets
• 1 cup almond flour*
• 4 eggs, beaten
• Adam’s Reserve Classic Steak Rub**
• 1 small carton Silk Soy Creamer
• 1 jar Canyon Romesco Sauce
• 1/4 cup coconut oil

Mix Adam’s Rub with almond flour. Dip filets in beaten eggs then in almond flour mixture. Preheat skillet, then add coconut oil. Cook filets for 3-4 minutes per side. In a separate sauce pan, bring creamer to a low boil and allow to boil for 3-4 minutes, avoiding scorching. Lower heat and whisk in the jar of Romesco sauce, 1 tablespoon Adam’s Steak Rub, and 2 tablespoons almond flour. Spoon sauce over filets. Enjoy!
*Almond flour can be purchased at some specialty grocers or can be made by placing 3 cups of blanched, sliced almonds in a food processor and processing until smooth.

Yields approximately 2 cups of flour

**Adam’s Reserve spices are exclusive to HEB. If unavailable locally, substitute any herb blend according to preferred taste.

Romesco sauce is a classic sauce from the Catalonia region of Spain. The combination of sweet, smokey roasted peppers, roasted garlic and almonds is excellent when added to pasta for a quick meal. This pungent sauce is thick enough to spread on crostini, but also can be added to rice or polenta. It’s marvelous with grilled or steamed vegetables, seafood and chicken.

This is a simple, yeast free, fish recipe using delicious, fresh Copper River Salmon from HEB.

Ingredients:
• Copper River Salmon
• “Texas on the Plate” Lemon Grass Pesto

Directions: Spread the Lemon Grass pesto on the salmon and place in an oven safe dish. Bake salmon for 10 minutes per one inch thickness at 450 degrees. A typical filet of wild salmon would take about 12 minutes to cook.

Don’t bake your fish longer at a lower temperature; that method tends to dry the fish out.
Sautée.

Here’s a delicious spinach and garlic recipe that cooks up in a jiffy. It only takes about three minutes from start to finish!

Ingredients:
• 1 lb fresh baby spinach, organic if available (freshly washed, dried thoroughly)
• 6 fresh garlic cloves, peeled
• 4 Tbsp Coconut oil
• ½ cup toasted Pine Nuts (toasting instructions below)
• 1 whole lemon, seeds removed

Place garlic and coconut oil in a large skillet on high heat. Sauté garlic until golden brown but do not burn. Add spinach and toss gently. (It will look like there is not enough room in your skillet, but the spinach will wilt quickly.) Then drizzle with fresh lemon juice. It will steam so be careful not to burn yourself. Add the pine nuts, tossing one more time. Remove from heat while is wilted, do not overcook.

Toasting pine nuts: Place pine nuts in a shallow skillet over medium heat. Toss continuously until goldenbrown. Inspiration for this recipe is from Sanoviv Medical Institute. You can find more delicious, yeast-free recipes in our Yeast Detox book.

Here’s a simple baked apples recipe that bakes up warm and delicious for those cooler fall days! It is also a bright, refreshing citrus start for any day. This recipe is approved for patients on the Yeast Free Detox diet during the second two weeks and the new Total Body Cleanse.

Ingredients:
• 5 cups of cubed apples (approx. 3 apples)
• 1/2 cup Xylitol
• 1/2 cup oats
• 1/4 cup oat flour
• 1/4 cup chopped pecans
• 1 tsp. cinnamon
• 1/4 cup grape seed oil (butter-flavored optional)

Spray a square baking dish with Pam. Mix the following ingredients together in a large bowl, then spoon into the dish and bake at 350 degrees for 40 minutes (or until the apples are soft).

Recipe submitted by Kathy S.

This pumpkin pie will have your home smelling great and your taste buds rejoicing.

Ingredients: 
– 1 cup Xylitol
– 1 ½ -2 cups pumpkin
– 1 T almond flour
– 2 eggs (separated)
– 1 tsp cinnamon
– ½ tsp ginger
– ¼ tsp cloves
– ¼ tsp allspice
– 1 tsp salt
– 1 ½ cups soy creamer
– 2 T butter

Mix all ingredients together well, except the soy creamer, egg whites & butter. Beat egg whites until stiff and set aside. Heat the soy creamer and butter until the butter melts and then mix into the pumpkin mixture. Then, fold beaten egg whites into the pumpkin mixture. Pour into a half-baked almond pie crust shell. Bake at 450F for 10 minutes, then at 350F for 45 minutes. Serve with whipped cream (made from the soy creamer).

Recipe submitted by Bernadette H.

As a nice alternative to the traditional wheat-based pie crust, this almond flour pie crust is equally tasty.

Ingredients: 
– 2/3 cup coconut oil
– ¼ cup water
– 1 tsp. sea salt
– 2-2 ¼ cup almond flour

Mix above ingredients together and then roll out onto wax paper with a small amount of the almond flour to prevent sticking. Since the almond flour is not as porous as wheat flour, you may need to press it into the pie plate. Crimp edges. If needs to be half-baked, then bake it at 400 F for 6-8 minutes.

This is great with pumpkin pie.

Recipe submitted by Bernadette H.

Here’s a melt-in-your-mouth, dessert recipe for almond cookies. They’re great for a holiday gathering or after-dinner treat.

Ingredients:
– 2 cups almond flour *
– 1 cup Xylitol
– ½ cup chopped pecans
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ¼ teaspoon all spice, more or less to taste
– ¼ teaspoon cinnamon, more or less to taste
– 1 teaspoon vanilla
– 1/3 cup coconut oil
– 2 eggs

Mix all ingredients by hand or in a food processor. Spoon out on cooking sheet lined with parchment paper. Bake for 10-12 minutes at 375 degrees.

*Almond flour can be made by putting 3 cups blanched sliced almonds in a food processor and processed until smooth.

Looking for a chocolate fudge recipe? Here’s a melt-in-your-mouth, chilled chocolate fudge with walnuts recipe.

Ingredients:
• ½ cup cocoa powder
• 1 cup almond butter
• 4 Tbsp virgin coconut oil
• ¼ to ½ cup Xylitol
• 1 tsp vanilla or vanilla bean scrapings
• ¼ tsp Himalayan Sea Salt(optional)
• ½ cup Walnuts

In a food processor, blend the cocoa powder with all of the ingredients (except the walnuts). Blend until well mixed like a thick cake batter. Stir in the chopped walnuts by hand. Now you may pour into a square pan for chilling or into individual truffle size foils. Freeze for an hour and move to refrigerator until ready to serve.

Want some yeast free breakfast ideas?
Try a breakfast BLT! Wrap tomato and bacon in lettuce leaves for a quick, on-the-go breakfast. For a little more protein, wrap deli turkey meat around avocado slices.

If you’re in the mood to bake, try this recipe for dense, nutrient-rich muffins:

Carrot-Apple Power Muffins
Ingredients:
• 1 cup oat flour
• 1 cup whole, rolled oats (Quaker Old Fashioned)
• ½ cup Xylitol
• 1/2 teaspoon baking powder
• 8 egg whites
• ¼ cup shredded carrots
• ¼ cup finely chopped tart apple (Granny Smith)
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• ½ cup chopped walnuts (optional)

Preheat oven to 375 degress. Mix dry ingredients. Beat egg whites until fluffy. By hand, add dry ingredients and vanilla until blended, careful not to over mix. Then fold in carrots, apples and nuts. Prepare muffin pan with lined muffin papers or non- stick spray. Makes 12 small muffins. Enjoy!

Recipe by our own Kim Beale

Here’s a recipe featuring LAKANTO, a zero calorie, all-natural sweetener that looks and tastes like sugar. This gluten free, wheat free zucchini bread recipe is delicious.

Ingredients:  
• 2 cups Pamela’s Wheat & Gluten Free
Baking mix (or similar)
• ½ cup Lakanto
• 2 cups finely shredded zucchini
• 1/3 cups Palm Oil (vegetable shortening)
• 3 eggs
• 1 ¼ tsp. cinnamon
• 2 tsp. vanilla
• ½ tsp salt
• Pinch nutmeg
• ½ tsp lemon zest
• ¾ cup chopped walnuts (optional)

Preheat the oven 350° F. Grease & flour 9×5-inch loaf pan. In large bowl, combine baking mix, Lakanto, cinnamon, salt, nutmeg. In separate bowl, combine shortening, zucchini, eggs, lemon zest. Mix wet ingredients into dry, add nuts and fold in. Bake 55-60 minutes or until golden brown or when skewer inserted in the center comes out clean. (May take up to 1 ½ hours in some ovens).