Now those of you trying to stick to the Yeast Free Eating Program can enjoy drinking your coffee or tea! This is a yeast free coffee creamer recipe, created by our own nutrional consultant Kim Beale for a french vanilla coffee and tea creamer.

You will need the following ingredients:
• 1/2 cup of Silk Creamer
• Xylitol to taste
• 1/4 tsp. of French Vanilla Extract (yes, there is “french” vanilla extract)

Adjust sweetness and amount of extract flavor as needed. Place ingredients in a sealed container and refrigerate. Shake well before using. You can use this in coffee or tea.

This is a delicious yeast free recipe prepared and demonstrated at the Yeast Free Cooking Connection night at HEB using a specialty product available at HEB. It’s a great way to spice up traditional coleslaw.

You will need:
 • 2 cups finely shredded cabbage
• 2 cups Broccoli Slaw (pre-packaged blend found in the refridgerated section of the produce department)
• 1 cup cashew nuts
• 1/2 cup “Chipotle Spread and Dip”

by World Art Foods (found in the Cooking Connection of HEB or online at www.worldartfoods.com

This is a delicious yeast free recipe prepared and demonstrated at the Yeast Free Cooking Connection night at HEB using a specialty product available at HEB. We love the Lemon Stuffed Chicken recipes.

You will need:
 • 4 chicken breast halves
• 1 jar Canyon Artichoke and Lemon Pesto
• 1 Tsp Adam’s Reserve Roast Garlic
• 2 Tbsp Adam’s Reserve Citrus Rub
• 2 Lemons – sliced

Directions: Preheat oven to 375 degrees. Make a pocket in each of the chicken breasts (slice each in a horizontal cut). Mix together artichoke lemon pesto, garlic, and citrus rub. Stuff 1/4 of mixture into each chicken breasts’ pockets. Lay chicken breast on a piece of foil, top with lemon slices.

Wrap each tightly. Bake 30 minutes.

With the warm weather here and sure to get hotter, we could all use a cool down and what better way than a yummy frozen treat?! This sorbet recipe is sure to do the trick and it’s yeast free.

Ingredients:
• 3 cups frozen fruit (mixed berries or peaches are nice for this recipe)
• 1 cup Silk soy creamer
• ½ cup orange or pineapple juice
• ½ cup Xylitol
• Pinch of salt

Blend all ingredients in a blender or food processor. Refrigerate overnight, mix well again and freeze in a tightly sealed freezer safe container. Serve it in a hot day for everyone to enjoy!

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.